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FOR WOMEN FOLK.

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FOR WOMEN FOLK. HOMELY HINTS AND DAINTY DISHES. Borax in the water will make fine flannels look nsw and will nt shrink them. Spots of mildew on leather will disappear if ih'-y are rubbed with a flannel and a very little vaseline. Don't think that you are forbidden to live a young life, which has a tendency to keep up youthful iocks. Woman, while not being kittenish, or a bud," need never be old in htr ways. Tussore silk should be cleaned in this wa,y. Make a bran mash. strain it, and into it dip the blouse or dress to be cleaned. Move it a-.out quickly in the water till it is clean, then take it out, squeeze it dry. foil it up in a cloth, and iron it while it is wet on the wrone side. I French Sa!ad. Two or three lettuces, an endive, a f2w dandelion leaves, parsley, mint. Cut them all up: tnss them lightly together; make a dressing of a teaspoonful of French mus- tard, a oil and vinegar. Pile the salad in the howl and garnish with slices of hard- boiled eggs and beetroot. A Good Water Softener. Cne pennyworth ammonia, one pennyworth camphor, and one pennyworth sea sait dis- solved in one quart boiling water. When quite cold bottle, and it will be ready for use. One tablespoonful added to the washing water will make it as soft as rain water. It will be found very refreshing in warm weather. To Ciaan a White Serge Skirt. j Spread the wL-ir* fat on a large table and sprinkle the front breadth with the ground rice out. of a peppc pot. Then rub down- wards with a, piece of clean flannel. Do each gore separately in a like manner so that the dress bccomes equally clean all over, and ti'¡( do the coat in tb., same way. Before beginning the dress take the precaution to cover the table with a. clean dust sheet. Boned Leg cf Mutton Stuffed. P.ocnre the leg of mutton from the- butcher ready boned. Make a forcemeat like that used for chicken, adding a few capers. Fill j with the forcemeat the hole made by the removal of the hone; skewer it where it laps over to prevent the forcemeat from falling out. Bind it and tie it up carefully with white tape or string and bake in the oven for two hours and a half. Eemove the tape and serve with gravy. Sweet Lavender. Now is the time to buy some lavender for cashets. It is already too fully blown to be any use for keeping in vatos throughout the winter. Indeed, it :3 only in its early stages that it is least likely to drop and be most suitable for this purpose. To put in i sachets, however, it is just right at present. The little bags should be made cf finest white muslin, and look charming if decorated with a little branch of lavender embroidered I in b o u Beef and Rice. Three pounds cf shin cf beef. three onions. 1 three tomatos-. salt and pepper, one break- fast-cupful of rice. Put the beef into suffi- cient cold water to cover it, season with salt end pepper to taste, and let it simmer gently. Cut up the onions and tomatoes, add them to the beef when you put in the rice, which ought to be after the beef has been simmer- ing slowly for two hours. The rice will take Dearly an honr to ccok. Look at it fre- quently after the rice is in. as the gravy may boil away and the rice will socn burn; add a little boiling water if it gets too dry. Damson Jam Wash the fruit free from duat and cook in a jar set inside a pan of water until soft. When perfectly pulpy rub through a sieve to remove the pits. Return to the preserving kettle with sugar in the proportion of three- quarters of a pound to each pint of pulp. Sim- mer until of a thick jelly-iike consistency, stirring almost constantly so that it will not scorch. Pack in little pots or tumblers, cover with paraffin, and set in a c-col, dark closet. Greengage jam is made in the same way, and though not quite as rich as the damscn it iwssesses a superior delicacy of flavour. Kromeskies of Lamb. I Mi nee not too finely about a pound of cold lamb left over from dinner. Peel and chop finely half a. small onion, and fry in loz. of better, add a dessertspoonful of flour, fry this a little with the onion, put in the minced meat, and stir for a few minutes; season with salt, pepper, and nutmeg, and moisten with half a gill of stock and the yolk of an egg. If liked 3oz. to 4oz. of minced ham may be added to the mixture; it will make it all the more tasty. Spread it on a dish or plate, and let cool. Make up into small cork shapes. and wrap each in a thin slice of streaky bacon. Have ready some frying batter, made the same as for salsify fritters. Dip each kromeskie into the batter so as to completely coat them. Have ready some hot fat, and fry in it the kromeskies to a golden colour. Take up, drain, and dish up. Garnish with fried parsley and Berve. I I

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