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I FOR WOMEN" FOLK' ———.FOR…

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I FOR WOMEN" FOLK' ———  FOR WOM,P.-N FOLK' I HOMELY HINTS AND DAINTY jj DISHES. ISlaiwIer is the tribute failure pays to success. A man may become weary of daily toil, but it does not produce as much depression as does daily idleness. A cure for styes is made by dissolving one pennyworth sulphate zinc in a pint of cola ir&ter and bathing three times a day. To clean copper trays mix a little brillian- tine (to be bought at any ironmonger's) with some paraffin oil or turpentine. Dip a rag in this and rub well. and polish with a soft rag and some dry whiting. Or use a piece of rag dipped in turpentine and brickdust, and then the tray can be cleaned with a piece of flannel, followed by a polish with a a leather and fine brickdust. II To Frost Plain Glass Window. IDissolw Epsom salta in boiling water just I sufficient to melt the salts. Apply to the glass with a brush or a piece of rag. Or. one pint of ale and 2oz. of Epsom salts. M Dissolve the salts in the ale, then brush the window all over with a paint brush and let it dry. This makes a good plain frost glass. II Baked Chocolate Pudding. Take one pint of milk. two eggs and one extra yolk. two tablespoonniis of chocolate, one tablespoonful of cornflour, two table- jrpoonfuls of caster sugar, half a teaspoonfnl of Tanilla. Cut the chocolate into small pieces, then cook it in a quarter of the milk until it is smooth. Mix the cornflour thinly and smoothly with two tableepoonfols of milk, then add the rest of the milk and the chocolate, and stir it over the fire till it boils. Then draw the pan to the side and let the contents cool a little. Separate the whites and yolks of the eggs. Beat up the yolks, and when the mixture has cooled add them to it and stir them in. Flavour nicelywith vanilla, and pour into a buttered pie dish. Beat the whites to a very stiff froth, add the sugar lightly. Heap this meringue over the pad- ding. Bake it very slowly till a delicate bis- cuit colour. I How to Grow Old Gracefully. You are aJways as young a8 you feel; people never grow old until they think themselves old. According to Balzac, "a woman of thirty in most fascinating and dangerous." The fashionable age for a society woman is with- out doubt between thirty and forty. Never either admit your age or give landmarks which will enable others to guess it rightly. Take plenty of exercise, move briakly, and apeak firmly. Take a half-hour's rest in the middle of tOO day; nothing conduces more to a good appeajanoe. It renews strength and freshens the complexion. The want of occupa- tion doea not conduce to youth or to rest; a mind quite vacant is a mind distressed." Energy keeps the muscles elastic, ajid ro- mance is an amulet againset wrinkles. Defy time by keping yonr heart young. It. is envy, loss of heart, and impatience that bring lines to the face. I Stewing Beef. I Stewing is the most economical method of cooking. The loss in weight is less. Select for your stew any of the cheaper pieces of beef. Cut into inch squares Dust with flour. To each pound of beef allow one ounce of met. When melted remove the crackling or the flavour of the stew will be spoilt. Throw the meat into the fat, shake over the fire till browned. Add a tablespoonful of flour, mix and add half-pint of water, and stir till boil- r ing. Add slice of onion, a bay leaf, sprig of celery, half teaspoonfui of salt, and dash of pepper. Cook slowly one hour. Mix one cup of flour with teaspoonful ba<king powder, quarter teaspoonfui salt. Mix and add half & cup of milk just to moisten. Drop taaspoon- fuls over the stew, cook ten minutes with- out lifting lid. Arrange dumplings round dish, pour stew in oentre and serve. I How to Cure Hams. I To each green ham of 131b. one dessert- spoonful of saltpetre, Jib. of brown sugar applied to the fleshy aide of the ham, and about the hock. Cover the fleshy side with fine salt half an inch thick, and pack away in tubs, to remain from three to six weeks, according to size. Before smoking, rub off any salt that may remain on the ham and cover well with ground pepper, particularly about the bone and hock. Hang up and drain for two days. Smoke with green wood for eight weeks, or until the rind assumes a light chestnut oolour. The pepper is an effectual preventive of the fly. Or. rub the leg well with common salt for three days. Then hang it up to drain for two days, and wipe it over with a clean sloth. For a ham weighing 181b., mix together well lib. moist sugar, loz. salt- petre, and jib. salt. Rub the ham well with this. put it into a trough, turning daily, and basting with the liquor for at least a month. After the third day pour a bottle of good vinegar over it. Then smoka in the usual way. Or, take a fresh ham weighing from 121b. to 141b. Rub in well with common salt. After three days take out the ham, shake off all the salt, and wipe the earthenware vessel thoroughly out. Then add the follow- ing ingredients: lib. common salt, ilb. bay salt, ioz. saltpetre, ilb. very brown sugar (foot sugar preferable), loz. juniper berries, six cloves, joz. peppercorns, joi. whole all- spice. Method: Crush all the ingredients and thoroughly mix together. Rub the ham well every day, and turn. When the pickle has become liquid, baste well with a spoon two or three times a day for three weeks. L —————

11 Passing Pleasantries.I

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MISCELLANEOUS.

I "DELIRIUM OF JEALOUSY"I…

I AGAIN, AND AGAIN, AND AGAIN.

SOUTH BIRMINGHAM VACANCY

TEA TABLE DAINTIES

TRAP -FOR A CO-RESPONDENT…

KING WANTS HIS RENT I

.i NEARLY 120 MILES AN HOUR"…

END OF A ROMANCE. -I

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I ARE YOU A MANXMAN? I

DEATH AT A WEDDING FEAST.…

SNOW IN GLOUCESTERSHIRE I

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I A TOTAL WRECK

I" H.B." RUMINATES.*

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92 YEARS ON THE FARM. I

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