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IFOR . WOMEN FOLK.

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FOR WOMEN FOLK. HOMELY HINTS AND DAINTY DISHES. > To renovate a black crinoline hat, try dipping it in a solution of gum and w<ater. The elongated, pointed, very narrow toque is one of the pit-falls of which the long, thin- faced woman should be wary. It is only the small face which can wear this hat with success. To make tlie hands smooth wash with soap until a thick lather is on them. Pour just three or four drops of glycerine on the lather, and rub well into the hands. Do not wash the lather off, but rub in as much as possible, and wipe with a rough dry towel. To mend Venetian glass obtain some slack lime, and put in a small muslin bag; next get the white of an egg, rub the piece that requires mending with it, then dust some lime upon it, hold together till it sticks, let it dry, and it will not be liable to be softened by heat. Substitute for Cream. Beat the yolks of two new laid eggs and strain into a pint of new milk with two lumps of sugar. Put it on the stove and stir it one way till it becomes as thick as com- mon cream. To Use up Cold Mutton. Cat up slices about an eighth of an inch thick from a leg of cold mutton. Beat up an egg, stir in a teaspoonful of Worcester- shire sauce, dip each slice into this, and then roll in bread-crumbs. Fry quickly, and serve with mashed or fried potatoes. To Restore Brown Hair Take ten parts of walnut juice, obtained from the nut while green, and ninety parts of spirits of wine. Before using, wash the hair with a solution of carbonate of potash. The hair will be coloured dark brown or black, according to the strength of the solu- tion. I Useful Hint for Men. It is a very good and sensible plan to line the back of men's waistcoats with soft Saxony flannel, instead of the usual Italian cloth. I In this way many colds and chills are avoided, as the back of the vest is made as warm as the front, and helps to protect the organs in the back of the body. Baroness Pudding Half a pound of suet, ilb. of raisins, ilb- of flour, half a pint of milk, a quarter of a saltspoonful of salt. Chop the suet very fine, stone the raising, and cut them in halves. Mix with suet, flour, and salt. Moisten with the milk, tie in a floured cloth, put the pudding in boiling water, and boil without ceasing for five hoars. Serve with sifted sugar. A Good Beef or Mutton Soup j Cut up ilb. lean beef or mutton; wash ilb. of rice, and slice a small turnip, carrot, and tomato, and three stalks of celery, or parsley if preferred. Place the meat and vegetables, with a quart of cold water, in a saucepan, and let them boil gradually. Add salt and pepper. Boil gently until the meat is tender. This is a cheap and excel- lent soup, especially if made from good stock. Belgian Buns. j Six ounces of ground rice, six ounces of flour, quarter of a pound butter or lard, quarter of a pound caster sugar, one tea- spoonful of baking powder, one egg, and a little milk. Mix all the ingredients well together, add the yolk of the egg, and divide into small balls. Make a hole in the centre of each ball and put a little jam in, then close up neatly, and dip each into the white of the egg with a little sugar. Flatten them out a little, and bake on a tin in a hot oven. Sausage Cakes One pound pork --age meat, lilb. mashed potatoes, seasoned with a little pepper and sufficient milk to make them moist, and one tablespoonful of parsley. Mix the sausage meat and parsley together, and place a table- ItpOOnful of the mixture between two layers of maehed potatoes. Make into nice round flat cakes, brush over with egg, dip in bread- crumbs, and fry in boiling fat until a golden brown. This dish ooeta Is. Od. Butter Cassolettes. Shape a pound of best fresh or salt butter into small timbales or other suitable casso- lette shapes. Put them on the ice for half an hour, then egg and crumb them twice. Fry them in very hot deep fat to a golden colour. Take up and drain them. Cat out a small round of the crnat of each, and drain off the liquid butter contained inside. Fill the cas- solettes thus formed with a delicate mixture, i.e., fine salpicon of chicken or sweetbread, prawns, or loteter, blended with suitable sauce. Dish up, replace the little lid on each, tarnish with fried parsley, and serve. Timbale of Fillets of Sole I Skin and fillet two small soles, spread one idde of each with finely-pounded lobster or shriurp paste, blended with Anchovy sauce, poll them up separately, and cook—i.e., poach them for a few minutes in the oven. Let them iret cold, and cut-each intoc-lices. Butter a timbale mould, and place the fillets against the sides of the mould. Have ready a nice whiting forcemeat, in which an extra yolk of ,egg and a little cream are added, fill the mould with this, and steam it for one hour. Turn out on to a hot dish. Pour over a richly-flavoured white sauce, decorate the surface with finely-chopped truffles and Panu- rette crumbs, and serve.

Passing Pleasantries. I

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IBRITISH OFFICER SHOT DEAD.

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STRANGE RESULT OF PATENT FOODS…

UNITED STATES SENATE AND I…

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BELGIAN SCANDAL.

NEW GUN FOR THE ARMY. I

A BARRISTER UNROBED.r

jSHOT THROUGH THE HEART

THE FIGHTING IN URUGUAY

SCENES IN A HOSPITAL

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SPORT OF THE DAY. !

ILADEN WITH JEWELS

STOCKBROKER'S FAILURE

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BARRY LAW CASE.

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IIINHUMAN FIENDS.I

I THE TOWN8HEND HEIRLOOMS.

[ LAWN TENNIS.

I ___ANGLO-SPANISH ARBITRATION.

IFOOTBALL

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