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-'1 WOMEN FOLK

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'1 WOMEN FOLK HOMELY HINTS AND DAfNTY DISHES. BMry morning bend forward, backward, and aidew&ya &t the wadsts with both hajida Ml the hipa. Theae exercisea free the w&Wt €< fat, and conduces to alenderness. When dealing with a stubborn cork. staltd the bottle in front of the nre for a.bout three Madnutes, and thus slightly warm it. This ahoaM ca,a9e the oork to be easily extra-ated, however tightly it was in. Marmatade Cheesecakes Two ounces of butter, two ounces of caeeor tag-az, two eggs. one ta.blespoonfal of ma,rm&- lade. and a. few currants, Mdt the batter &nd beat the eggs. and mix all the ingre- dien.to together, pour on to a nice paate crust, and bake in tart tins. Cure for Rheumatism and Sprains One pennyworth each of aoap linhnent. E&rtshom. liquid ajnmonm.. neatsfoot oil, one half-penny worth turpentine. and one penny- 'wortji of la.oda.mnn. mixed tosether in alarg3 bottle. and must be kept air tight. Ra'b <Ni the patTt aSectetL Fresh Satmon Cutlet riace the salmon in a. basin with & ptece «f good batter the size of a. large wa.lnut. and put in a. saucepan with saBcient water to roach just over a line with the nsh. Cover the basin with a plate and boil gently, allow- ing the usual time for Ssh according to its weight. To Brighten Faded Carpet First of aJl, the carpet must be well swept or beaten, and then with the following mixture washed with a rubber or brush. To every half padi of weer add half a pint of vinegar and one tea<;upfnl of salt. TTua will Le found to purify the caxpet in addition to brightening it. A Nutritious Drink A palatable and nutritions drink can be Bmde with malt extract a.nd soda. water. The extr&ct shouM be made of the oonaisteocy of syrup with 'wa,rm water. About thjee ounoea of this to half a. pint of carbona;ted 'w&ter forma aji excellent drink, and may be taroured if desired. American Pudding One bre&kfast-cTLpful well-chopped soet, 2 i ditto aoar, 1 ditto ealtajias. 1 diCto golden eyrup. l teaspoonful carbonate of soda, 1 ditto ereajn of tartaj, 1 ditto ground ginger, milk to mix if required. When mixed put into cloth. leading plenty of room for swelling, and boil for three hoars, not lifting the Banoepa-n ior the first h&lf-hour. A Good Curry The great secret in making aji Indian carry is nrst to cook the curry powder in a. little butter for ten minutea. Fry a sliced ondon with tt tor a. few minutes, and stir with a wooden spoon to keep it from burning'. Cnt ttp into small pieces one apple, two oMves, one bajiajia,. two or three rajsina, a.r!d add any small pieoeB of meat. With a smaJl quantity of stock put all into the curry, with salt and pepper to taste. Sinuner for two hoara, and by t.Ms thne the curry should be just moist. Serve wry hot, and just before sending to table aAl a few dropa of lemon juice. Trifte without Wine I Xake a. pint or more, according to the size Teepiired. of good custard Savoured with rata&L. using the whole of two egga an<< the ,:yolks only of two to a pint of milk. L2i;y in the giaaa diah or bowl in which the trifle is rto be made. Savoy niscuits. macaroons, and xa-ta&as. As each layer is put in poor some of the hot custard over it. Put it in carefully "with a large spoon. Between each layer of the biscuits there must be placed a liberal spreading of raspberry or strawberry jam. It is best to let the custard sink into the biscuits before putting the jam on. The -custard should be made in a double boiler or <t jar placed in a saucepan of boiling water, to that it can be kept hot without fear of earning, but on no account must it boil. The rMscuita should be arranged to have the Seemtre higher than the sides, where there j abould be quite two inches left clear to the :t«p of the edge, as the whip takes some space. To make the whip take one pint of cream, three ounces of caster sugar, the whites of two eggs, and a little rataBa flavouring. Put the cream into a large basin with the sugar and the whites of egg beaten and a very little jatana Cavouring. Whisk this in a cool place. 'taking care to always work the same way. When a quantity of froth has risen take it off with a ekimmer. and lay it on a sieve or on a diah with a drainer on it. such as nsh is served on. Keep on beating until the whole is ueed up, and. if the filling of the trifle is .quit-e cold, heap the whip lightly on it, and oroajnent with angelica cut in thin rings. crystallised cherries and violets, little ratana biscuits, and almonds blanched and cut in utrips lengthwise stuck in the whip among the other things. When made it must be kept in a.3 cold a place as possible; it should never be made in a hurry, and is better if made the day before it is wanted. Ornamentation of the top should not be done until a few thoura before it is served.—" Family Herald."

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