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fOR WOMEN FOLK

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fOR WOMEN FOLK HOMELY HINTS AND DAINTY DISHES. Sott, fluffy, a<cd. dainty are the Mouses m&de eTi'ti'rely of va.lenc'iennpg. Cutlets and stakes should be fried as well M broiled, but they must be put in hot butter or lard. The new ahirtwajst. proper shows elaeTca %ightly fnll, raised at the top amd S.Tiished with narrow stajrched cuSg. Fine plea-tings of lawn a'cd Swiss, as well Ø6 much Engrl-iah einb'poid''€iry, will be used on summer silk a'nd mobadr gowns. Cakes in which the yolks of eggs are used require lesa heat than cakes made with the whites, since the yolks are so rich they burn quickly. If you would have white hands keep the circulation atimnla.ted by rubbing the back of one by the palm of the other. Do this severa,! times a. day. Pure glycerine is too atromg for the majority of skins. Diluted with three parte aqua. pura. or rosewater it will be found soothing and sofbening to nearly all skins. Batter Pudding with Onions Peel OTiions of a. uniform size, and lay them side by side in a. greased pie-diah till the dis-h is ailed. Ma<ke a. better with a pint amd a haJ.f of milk, one egg, and half a. pint of 9o'Qr. Pour this utto the dish, and bake in a weU-hea<ted oyen for an hour a.nd a quarter. Wellington Cakes Bea:t twelve ounces of butter well, add one pOTtnd of I<KLf sitg-aj* eifted Bne. the same quantity of fine flour and ,two eg?s, with two otnicea of b'itter and two of sweet ajjnonds wen bea.ten, and grated lemon peel one t'afblespooaful, drop them on paper, suga,r them over, and bake them in a. slow oven. These will keep for a long time. Hollandaise Sauce is the best sauce for an ordinary boiled nsh, like halibut. The following rula will 3make euiScient sauce to serve with two or three pounds of Ssh: Mix together two tablespoon- fuls of butter, half a bay leaf, half 0, dozen whole peppers, and a teaapoonful of onion jaice. Then a.dd a. cupful of stock, or wa-ter, and the juice of a lemon. Place the bowl ocontaining the sauce in a pan of hot water, &od stir it until the butter melts. If the butter is very fresh add a. aajtspoonini of salt. Take from the are and stir a. very little of the mixture into the well-bea.ten yolks of three eggs. Then gradually stir the eggs into the remainder of the sa-uce. Return it to the fire. and stir the aa/uce steadily until it thickens. It will take about five minutes. Add a tablespoonful of butter, &nd the sauce M ready to be served with the nsh. People Who Irritate Us -ine worst phase of the life of a, really inlov-able nature is that it haa a. persistent faulty of exciting everything that is di9- aa'reea'ble in ourselves. We can be quite reasonably eelf-oompla,cent. a.nd finicy that we a.re fa.r from unpleasant epecimeBS off &vera.ge humanity, until the arriva.1 of a, &eL6sh. querulous, contradictory ]na,n or 'womau kindlea hour by hour, a. freMnI, un- eatiaBed temper within ua, and we Sud our gentleness and cheerfulness are only veneers, easily injured and broken. Try ae we will, our sweet-tempered self seema to keep a.wa.y, a,nd it is only when wo ha.ve' divided aud put a. good deal of diata.neo between our- selves and tho&e that so irritate us that we see how unpleaea-nt we can not only feel, but ma-ke othera feel. Thinkera have more tha.n OBce expressed tbeir belief that it is often wiser to keep separated from those who rouse a,ll disa-gree- a-b-le a-ttributee in us, fcr, ma.ybe, our very presence has the same effect upon them. It is aeon made apparent whether our inter- ccurae with them is likely to ca.hn and make them more lovable, and if this be the case they soon fail to exert an irritating' enact upon us. Almond Cakes Have at hand three ounces of Sour, &mr ounces of ?ra,nulated sugar, one ounce of &rotmd or finely powdered almonds, the yolks of three eges, the whipped whites of two and one whole egg, half a. small glass of good brandy, a. little salt, two ounces of chopped almonds mixed with one ounce of powdered euga.r, and a quarter of the whdte of an egg. Cream the butter with & wooden spoon, then graodually add the flour, ougxr, ground almonds—a few bitter ones may be pounded with them !f desired—bra-ndy, eggs amd eaJt. Then lightly stir in the whipped whites. Pour into buttered paji. Have the dough one inch thick. Ba.ke until a, light brown. When CMbrly done spread the prepared chopped almonds over the top, theTi put the ca<ke back again in the oven to nnish baking. When done, the almonds should be a. light fawn colour. Carefully turn the ca-ke out of the pan. When cold, cut it in bands about one inch or inch and a half wide. Cut the bands into diamond shaped cakes. Place some whipped cream in the centre of a. di&h and arrange the cakes around it Currants or sulta.nn. rajains may be added to the a.bove cake. and it may be Savoured with any essence or liqueur in place of the brenMiy.

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