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Bay of Plenty Times, Volume XXII, Issue 3067, 12 January 1894, Page 7

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Champis* leather has been used for many purposes, from a shoe to a cardcase, but it is only latejy that it has been called\ into requisition for sheets The idea originated with a lady whose skin was of marvellous delicacy. " Chamois leather sheets are noV becoming quite popular/ and ladies who patronise them travel about carrying with them their own sheets smartly trimmed with coloured ribbons. Naturally only the very finest skins are selected. Rolled beef • — Boiled beef is a nice dish and easily prepared. About a pound of steak, in one piece, is required ; this must be flattened with a rolling pin and a seasoning made as follows spread over the meat : Four ounces of bread crumbs, an ounce of chopped suet, a teaspoonful of chopped parsley, a very little grated lemon peel, and a slice of onion minced ; an cot or some milk must be used to moisten the iuixture. The beef is tfien rolled up and tied with a piece of tape, and stewed gently in thick brown gravy for two hours in a moderately hot oven. The following da^ Unroll would ijome in cold for breakfast, and the remains minced could be utilised for stuffing tomatoes. omelet.— Mince one shalot finely, and toss it in butter without letting it take colour. Take a tablespoonful of truffles finely minced, and one of mushrooms similarly treated. Put all this in a bowl with four eggs and a tablespoonful or more of tomato sauce, pepper and salt to taste, and as smoHquantity of finely-mincedparsley. Beat $1 together^ and «6ok ,the ! omelette in the usual way:— Queen. The acids of the apple are of far greater value io us than we rec gnize as a rttje. To I people of nedentarys babits, and whose liver 8 are sluggish, the acids of the apple doubtless t carlrf^ from the body matter which ' would bring on .jaundice, skin eruptionti, mnd other troubles, It is also a Mjli tb§t both uppies and pears, wnW^l eaten ripe without sugar, greatly diminish acidity of the gtomach. «, They will also neutralise challty matter" brought on hy eating too, much animal fpocL Probably some such experience as this, in the firif instance, started the custom of eating apple-sauce with goose, duck, and pork.| >| 1 1 ' '■■;. K -\:\'v\ : ! \ i 1 How to cook mussels. — Mussels are much more used abroad than they are with ns, ▼here, for some reason, they are considered coarse and vulgar. Probably the prejudice against them is due to doubfe as to their wfcalesoinedess, and the trouble pi thoroughly cloning them. The one thing to do is A wash them well, and to remove the ' weed ' which always clines to them. When used for a garnish, as, for instance, for sole ft la Normande, pub the mussels, a quart at a time (be careful to choose the smallest, as these are the most delicate), in a saucepan with a spray of parsley. vi sliced onion, and salt and pepper. Put on the lid, and toss the rausseU till the shells are open, when they are done, and must be at once lifted from the fire, or they will shrink aud toughen. Now throw in a second quart, and proceed as before. The reason of cooking them a e,Hftf fc at a time is that in this wav they are cooked more evenly and well. Cooked in this way, they can be served a la poulette— t.^., in white Mtuce made with some pf the liquor from the muceela, mixed with the yolk of an egg or two, a flavouring of lemon juice, and a little finely minced parsley, or chives if preferred. Serve garnished with crutona and sliced lemon. Fop our ta#te, a sprinkling of coralline pepper would be an inrprpveTMiassel fritters are delicious. Prepare the mussels as before ; marinade them, if you please, in a marh)ade of lemtfn^ juice,' oil, green onion, cayenne, and parsley ; then dip them in a good frying batter, fry a golden brown in plenty of boiling fat, • drain, dust with coralline pepper and very finely minced chives, and serve with with lemon and brown bread and butter. Oysters are delicious in this way. — The Queen. Muffins.— One quart of flour, one - teaspoonful of «&H, one-third of a cai* of compTPßsed yea*t or one- third of a cupful of liquid yeast, one cupful , and a naif of water. Have the water blood warm. Dissolve the yeast in one-third of a cupful of cold!water, Add it and the salt to the warm water. and gradually stir in tbe flour. Beat |he dough thoroughly, cover, and let it rise in a warm place an til it is spongy (about five hours). Sprinkle the bread-board with flour. Shape the dough into balls about twice the me of an egg, and drop them on tbe . floured board. When all the doogh has been shaped, roll the balls into £j|}ps about one third of an inch thick. Lay these on a warm griddle which has been lightly greased, and put the griddle on the back of the - stove, where there is not much heat. f When tbe cake* have risen a little, draw f be griddle forward and cook them ulowly, turning often to keep the flat shape, ft will take about 20 miOuteV for them to rise on tie griJdle and 15 to cook. Tear, them apart, butter them and serve.

Farms for tte propagation of frggi have lje«n started in the Ohenapeak© region. Th^ijity of New alone conramea 60,000 of tbe legs of these creature* an nually. They are bow •old canned. In Vionna the frogs are bought by the 30,000 or 40,000, and kept in pitt, tbe mouths of whicb jq* eortrid wifb totaris.

WHWHOWHi GKOUTfDS. A PlaaWmioh Fanishw Helpful SusgwOou For latpvovteg a Place. The illustration here given is the plan of a farmyard remodeled and greatly int. proved. The plan waa made by Professor Walton of the Kansas Agricultural college and originally illustrated and explained in The Field and Farm. The place as first arranged presented a rery different appearance from the plan fhown in the cat. The barn was located out next to the road where the walknow tomes out. There were no trees or shrubs gyrated except the apple trees at the left. Bit as the circumstances of the occur

• TLAS OF FABM GROUNDS IMFBOVED. pants improved they wanted something Better, and they finally concluded to remodel according to this definite plan. It will be well to notice the points sought in making this plan. In the first place the barn was moved to the rear and plaoedfioasto be nearly out of sight from titie load. It is placed so far to the right of the drive that no unpleasing views are obtained by that means. Then it has eniugh trees planted between it and the road so that it is concealed almost completely from view. The cattle sheds at 8 and the yards at V are also hidden. At the same time these trees make a fine background for the smaller decorations of the yard in front. In the foreground are planted chiefly ■mailer shrubs, which do not hide the trees back of them. There is a large open ■pace for a lawn in front of the house too. The vineyard and vegetable garden are located at E on the tight and the orchard at the left. The walks from the house to the barn and to the road are sufficiently direct The plan is in many ways a good one. In remodeling an old place the desired effects cannot be secured so well as though agood^plan had been made in the first place. This plan will bear careful study and will no doubt j. furnish suggestions f or those who want i to make their places attractive.