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I HOME HINTS. I When making a pudding don't forget to make a pleat in the cloth at the top of your facing, so as to allow the pudding to swell. To clean a fishy frying-pan fill with cold water and place on the fire to boil. When boiling put in a red hot cinder, then wash in the usual way. Broil steak without salt; salt draws the juices in cooking, which should remain. Cook over a hot fire, turning frequently, searing on both sides. Place on a platter, salt and pepper to taste. Tougli beef can be made palatable by stewing gently two hours, with pepper and salt, taking about a pint of the liquor when half done and letting the rest boil with the meat. Brown the meat in the pot. After taking up make a gravy of the pint of liquor saved. Cutlets and steaks should be fried as well as ibroiled, but they mlillit be put in hot butter or lard. A roast of beef is much nicer if, when it is put in the pan to bake, it is set on the hot stove. Let it brown on one side, then turn and brown on the other, then add the hot water and seasoning. Bake in a hot oven and the juice is retained in the meat. A spoonful of stewed tomatoes in the gravy of either roasted or fried meats is an improvement. Use a fork for blending flour and water for thickening purposes, as for gravy, and the mix- ture will not be lumpy. Skin Food.—The following prescription is a very good one for a skin food. Take half an ounce of spermaceti, half an ounce of white wax, two ounces of sweet almond oil, one ounce of lanoline, one ounce of cocoanut oil, three drops of tincture of benzoin, and one ounce of orange- flower water. Melt the first five ingredients, and add the benzoin and the orange-flower water, beating the ingredients together until cold. For Dry Hair.—Take one and a half ounces of cocoanut oil, one ounce of lanoline, four drachms of glycerine and four drachms of tincture of jaborandi. Rub the lotion well into the scalp every night with the finger tips. To Whiten the Hands.—To make the hands soft take one quart of warm water and in it soak half a pound of oatmeal over-night. Then strain it and add one tablespoonful of lemon juice and one teaspoonful each of olive oil, rose water, eau de Cologne, glycerine, and diluted ammonia. Rub this into the skin three times a day, and it will have an excellent effect upon the hands. Truffles a lItalian.-S lice six bottled truffles, place them in a saucepan with one ounce of butter, pepper and salt, a teaspoonful of finely chopped parsley, add to them the liquor in which the truffles have been preserved, and a wineglass of white wine thicken with flour and butter, and add the juice of a lemon and make very hot. Have six or eight small farthing French rolls, remove the top and scoop out all the crumb, butter the crust thickly and place in the oven for ten minutes, when quite hot and crisp, fill with the prepared truffle and dish up on a silver dish. Spring Cleaning.—In laying velvet carpet have the grain or warp run the way you sweep. This will save hours of hard labour. An old rag carpet can be made to look good and wear for years by giving a good starching with common flour starch, let dry, then give it a coat of paint, having it stretched tight on the floor where it is to be used. It can then be washed up like linoleum. Cream of fuller's earth is excellent for cleaning carpets and rugs. To prepare it, mak,e suds with good white soap and hot water. Then add fuller's earth until it is of the con- sistency of cream. Have plenty of clean drying cloths, a small scrubbing brush, a large sponge, and a pail of fresh water. Put some of the clean- ing mixture in a bowl and dip the brush in it. Brush a small piece of the carpet with this, then wash with the sponge and cold water. Dry aa much as possible with the sponge and finally rub with dry cloths continue this until certain all the carpet is cleaned, and then let dry. White Chestnut Soup.—Peel, scald, and scrape fifty large chestnuts, put these into a stew-pan with two ounces of butter, one onion, four lumps of sugar, pepper and salt, simmer gently over the fire until tender, then bruise the chestnuts in a mortar, rub through a hair sieve, place in a stew-pan, add one quart of milk, half a pint of cream, thicken with the yolks of four eggs, and serve with fried crusts. Eggs a l'Aurore.—Poach six fresh eggs in quickly boiling water, so that they may poach like round balls, have ready six rounds of but- tered toast the size of the eggs, place an egg on each, place in rows on a silver dish, and cover with the following sauce: —Put into a saucepan one gill of milk, one gill of cream, two ounces butter, bring to the boil, add pepper and salt to taste, and thicken with flour and butter until quite smooth and thick, then add one gill of tomato pulp, and the yolk of one raw egg; stir until quite hot, but do not let it boil; pour over the eggs and put a diamond-shaped piece of truffle on each egg and serve. Omelette with Fine Herbs.—Break three eggs into a basin, add a quarter of a gill of cream, a small piece of butter broken in pieces, some chopped parsley, a little thyme, and one eschallot, pepper and salt to taste; whip tho eggs until they become frothy, melt two ounces of butter in an omelette pan, and pour in the whipped eggs, stirring gently until they begin to set, then roll them into the form of a cushion, allow it to slightly brown before the fire, then turn on to a very hot dish, and pour a little thin sauce round. Dutch sauce may be served with this if liked. Pineapple Pudding.—Put one pint of milk in a saucepan with six ounces of butter; when boiling, stir in six ounces of flour and work until a perfectly smooth paste, when add the yolks of four eggs; whip the four whites to a stiff froth and work in gently with the whole, add four ounces fine icmg sugar, three ounces chopped pineapple, and place in a well-buttered tin. Steam the pudding for about a.n hour, turn dut of the mould, decorate with crystallised an- gelica and pineapple. Make a sauce from the juice of a Ibottlea pineapple, pour round the puclding and serve. Iced Parmesan Cheese.—Take three ounces of Parmesan cheese, three ounces finely grated Cheddar, mix with one pint of cream, a pinch of cayenne pepper, add half a pint of milk and half a pint of stiffly whipped cream, freeze in the usual way, and fill small paper cases; dish on a silver dish and serve as a savoury. The top mav bo sprinkled with coralline pepper.— "Chic." Vol au vent Victoria.—Line patty pans with puff paste, and reserve enough of the paste for covers. Chop finely the lean remains of some cold veal and half its quantity in cooked ham. Weigh the meat, and for every lIb. take a mush- room, a sprig of parsley, a small piece of lemon- rind, a teaspoonful of tomato sauce, a teaspoon- ful of flour, a small piece of butter, and two tablespoonfuls of stock. Put the butter in a small saucepan, and when it has melted add the finely chopped mushrooms, lemon-rind and parsley, also finely chopped. Fry for a few minutes, then add the flour and stock (previously smoothly mixed and well seasoned with pepper and salt). Stir over gentle heat until it has be- come thick, then add the meat and stir for a few minutes longer. Turn into a bowl and set aside until cold. When cold use the mixture to fill the patty pans, cover with a thin puff crust, brush over with a little egg, and bake in a quiek oven. They may be eaten either Rot or cold. When used hot they should garnished I with parsley and finely chopped hard-boiled egg, and sent to table with chip potatoes.