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FOR WOMEN FOLK.

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FOR WOMEN FOLK. HAM ELY BWTS AND DAINTY- DISHES. ■Bate-finishmany a bodice back. Gold and silver roses are displayed for !Wear in the- evening eoifEure, Velvet hiouses, both simple and elaborate., 46M to be taken into consideration this year. Something new and pretty in inexpensive jetuffa is opera crepe, which cornea in all' -er-ening colours. :Long, narrow engagement books come in delicately tinted sued-e covers. It is a pretty lad to havo one's monogram stamped in the centre or in the lower right-hand corner and trace it in gold. Dandelion Wine I Seep the dandelion flowers in boiling water for five minutes, then strain off the liquid, txressing the flowers hard. Sweeten to taste, and to every fpur gallons of liquid add a pint of brandy. Put into uncorked bottles, and keep in a close place until fermentation I ceases. Drain off and rebottle. Savoury Pie I Two pounds of pork chops, onions, sage, -it. pepper, and bread-crumbs. Cut some of the fat off the chops, and take off the bone. Boil the bone and onions to make the stock. Ohop up the onions and with them mas the sage, salt, and pepper. Lay the •chops in a piedish. put the onions and sage over them; cover the dish with breadcrumbs, pour in the stock, and bake for one hour. Put a few browned crumbs over the pie, and ,serve. Haricot Beans I One pint of beans, chopped parsley, one lemon, butter, pepper, salt, and a clove of garlic. Soak the beans in cold water all night, and boil them in plenty of salted water for three hours, or until tender; drain them well. Rub a saucepan with the garlic* imt, in the beans, cover them with chopped parsley, squeeze in the lemon-juice, add a small piece of butter, salt, "amd pepper. Shake the saucepan ti prevent burning, let the beans get thoroughly hot through, and serve Quickly. The Envelope Pocket-book I The shopping bag has become so universal that, despite its convenience, fickle woman will welcome the new envelope pocketbook. Made in leather of every colour and kind this pocketbook closely resembles a huge envelope. Inside there is plenty of room for card case, purse, notebook, and vanity case- not to mention handkerchief, pins, and a score of other trifles. At the back of the purse is a strap, through which hand or -finger is pasted, and which safely secures the envelope without fear of losing or forgetting it in the excitement of shopping. To be in Fashion I if you want to be in advance of the fashion I wear camellias—natural ones, of course—for this flower, so long tabooed as too stiff and I conventional in form, is once more coming into its own. Miss Barrymore wore a camellia with one of her pretty frocks in "Sunday." At a recent smart cotillon camellias figured largely as favours, and last, but not least, they are still quite difficult to get, for gardeners are slow to see which way the weathercock of fashion is pointing, and as there has not been a demand for camellias in many years these waxy flowers have been neglected for the heavy-scented gardenia. N-atu.ral camellias remain fresh for a long time even in a heated room, and their rose- tipped petals nigle an exquisite border for .the bodice of a low-necked frock. Turkey Scallop I Remove all the meat from the bones of left- over turkey and chop fine. Place plenty of breadcrumbs on the bottom of a. well-buttered dish, moisten with a little milk. Now put in a layer of turkey with some dressing or stuffing, lay little wedges of butter all over, with plenty of pepper and salt; add alternate layers of turkey and breadcrunibs until your dish is full; weaken the gravy and pour over it. '1'1wn for the crust take two eggs, two tablespoonfuls of milk, one of melted butter, a little salt, and cracker crumbs as much as is necessary to enable spreading on with a knife. Bake from one-half to three- quarters of an hour. Remove the plate with which the scallop has been covered about ten minutes before serving and allow the top to brown. Fairy Pudding and Apricot Sauce I One large lemon, three tablespoonfuIs of sugar, one tablespoonful and a half of corn- flour, two eggs. Put three-quarters of a pint of cold water into an enamelled pan, add the rind and juice of the lemon, and the? sugar, and let it boil; then strain it, and return to the pan. Mix the cornflour to a smooth paste with a. little cold water, stir it into the pan, and let it boil for four minutes; then pour it into a basin, and, when it is a little cooled, add the eggs well beaten up. Put this into a wetted mould and let it stand until ith is quite cold and firm, then turn it out carefully, and pour the sauce round it. For the sauce, put a small tin of apricots in a pan with their own juice, a little white sugar, and the juice of a lemon, let them simmer until soft, then pass them through a wire sieve, let them cool, and serve.

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