LADIES GOSSIP.

Otago Witness, Issue 2332, 10 November 1898, Page 52

LADIES GOSSIP.

;— Queen Victoria is constantly making records now. Soon she will be in the position of the only English sovereign who has lived io see a great granddaughter married, figuratively speaking as her Majesty is hardly expected to grace the bridal ceremony in person. The Queen herself married young, her eldest daughter was a still younger wife ; this daughter's daughter was the first of the Emperor Frederick's children to marry (that good man being Crown Prince at the time) ; and Princess Feodore of Saxe-Meiningen consequently heads the list of Victoria's descendants in the fourth generation. Of the masculine quartet to match, the KmperorH William I, Frederick, .William 11, and the present Crown Prince of Prussia, the respective ages were farther apart ; and nobody could honestly wish that the old man had lived beyond a hundredth birthday to see any descendant married. The King and Queen of Denmark, both older than Queen Victoria, have no greatgrandchild of marriageable age. Their Elder children married early and well, but

their grandchildren rather tarried on the road to the hymeneal altar.

— Stair climbing, as your doctor will tell you, is very injurious to those with weak hearts, and the lifts used in public buildings have not yet reached perfection. For possible use hi the buildings now being erected for the great Paris Exhibition of 1900, our friends actross the Channel are testing a novel invention. It consists of an endless rotary staircase, as shown in the accompanying illustration. The stairs are constantly gliding smoothly up, and all the person wishing ir^ 4 - to ascend has to do is to casually step on to them, and without any further effort arrive at the floor above. This novel

lift has the double

advantage of dispensing with an attendant and of working continuously. Of course, it can only be worked by motor power, and the expense of the necessary machinery prohibits its use in any but the largest buildings. In the event of the works going wrong the "lift" would still form a stairway, up and down which people could walk. Separate lifts would connect the various floors.

— Spanish women, says the Anglo-Ameri-can, have very little outdoor amusement. | The bicycle is just beginning to be admitted, [ but under protest. The young women love | their queen next to pretty frocks and glittering fans and bright ribbons. They flock to the shows in the bull-rings, and laugh and cheer at the horrible spectacles. The favourite resort for the grand senoras is San Setastian, and the lives the careless Spanish women of fashion lead there during the summer are said to be a scandal all over Europe. There is scarcely a pretence at propriety, or even ordinary conventionality. As in France, a majority of the young girls in the best families are educated in the convents. Their greatest accomplishment is embroidery, and they sit and sit at their knitting until some man comes along and marries them. Club life is unknown. Marriages arc celebrated very early in life, and but few people who get weary of these early alliances ever go to the trouble and formality of getting a divorce. The unhappy couples simply divide up the household things, and live the balance of their lives as best they can. — Not many English girls would like to be wooed by a voice from the grave. Yet an American girl, Miss Grace Waymer, has just been courted in this weird fashion, and won. Her lover was "Beno," the "living corpse," now performing in America. He lays claim x to a peculiar constitution which is dead to all pain. To fulfil the conditions of a wager for £100 he was lowered into a grave at Muncie, in the State of Indiana, in the sight oi thousands of people, " Beno " was to remair buried alive eight days, and it became the fashior for the young women oi Muncie, a Miss Waymei amongst them, to dccl his grave with flowers each day. " Beno's '' only food was air, and this was admitted to him down a tube. Whilst peering with feminine curiosity down this tube on one of her visits. Miss Wavmer happened to cough and was astonished t< hear a sepulchral voice from the grav< ask who was there. After this, conversa tion was freely in dulged in, and on th< fifth day " Beno ' asked Miss Waymer through the tube, t< be his wife. Aftei a modest, maidenly pause, the answer was whispered down to him in his living grave, "Yes." On the eighth day "Beno" was exhumed, and in due course this very strange courtship ended in marriage. — This is undoubtedly an age of shams, and there is abundant room for the fierce denunciations of Carlyle in this respect. In the imitation of precious stones Paris is far ahead of all competitors, and such skill and ingenuity are brought to bear on this industry that it is difficult even for experts to discriminate between Parisian shams and the real thing. This is particularly the case with pearls, the imitations of which are lined with fish scales and wax. The scales of the roach and dace are chiefly employed for this purpose, and they have to be stripped from the fish while living, or the glistening hue so much admired in the real pearl will not be imitated. These pearls have of late years been so perfected that the Roman pearl has to a great extent been superseded. The setting is invariably of real gold, and the fashion of the newest kind.

— Electricity has become so powerful an agent in the great achievements of the nineteenth century that its equally wonderful successes along minor lines are in danger of being eclipsed. In the lighter matters of life, however, electricity is a valuable servant, and its results are often as fascinating as they are wonderful. A dish of ordinary jelly can by no means compete in attractiveness with the concoction of the same name in which electricity forms an important function. The dish, hidden beneath a silver cover, and still further shaded by a skilful arrangement of flowers, cannot fail to be a brilliant object when the cover is suddenly removed and the transparent jelly is disclosed to view, bright, glowing, ablaze at its very centre, where an electric light is ingeniously placed so *that its rays shine through the jelly in every direction. More wonderful still was a table ornament once displayed by Edison. It was an aquarium containing goldfish every one oi which was a living light. The tiny fishes were all ablaze within, and their delicate bodies showed clearly the details of their anatomy. Each had been induced to swallow, a bmx^ small

electric lamp connected with a dynamo by a hair-like wire passing out of its mouth. Jewels and flowers for personal adornment can be lighted up by means of very small secondary batteries, and walking sticks may be made startlingly brilliant. The rockingchair has also come under the spell of electricity. An inventor has patented one that calls for no exertion on the part of the easeseeking occupant. It moves by electricity, and affords him the additional advantage, if ha so desires, of gentle currents of electricity whenever he grasps the metal handles or places his bare feet on metal pedals.

How to Make a Paper Fan.

A fan, made after the following directions, may be either the ordinary size or tiny, for dolls' use.

A sheet of white writing paper will do very well for the foundation, unless you want an extra big fan. Cut out two half-circles, mark the centre, and cut out a little semicircle there (see A in Figure 2). Measure into equal divisions, and rule lines in pencil (see B, 0, &c, in Figure 2). Thin Bristol board will be required for the slips (Figure 3). Cut them out, and etick them on with gum, ag shown in Figure 2. Gum or pW™™» ™5 the other half- SL j PS , circle over these ribs, so that you have the fan of double paper, with the ribs giving strength between. When dry, bend over right and left the different divisions, and fold into the form of Figure 1. Press heavily, then open out. A little ring or piece of wire can be attached to the fan, and a cord and tassels added ; for a doll's fan, the little silk cord from an old dance programme is just the thing. Crinkled paper in any bright colour could be used for

Fig. 2— the trame of the fan. the upper half circle ; or if white paper is preferred, a simple design of flowers and butterflies painted upon it would, of course, be an immense improvement.

Household Hints.

Blondes should not wear deep cream colour. . . , For thin arms daily frictioning with the hand and cod liver oil is recommended. The flame of a flaring oil lamp or stove may be at once extinguished by throwing flour upon it. ,„,,•, Can Oil Stains lie Removed?— Make a paste with Fuller's earth and water, spread over the stain while wet, and brush off when dry. Shoes Soft and Pliable.— A little vaseline well rubbed into patent leather shoes makes them look like new, and keeps them soft. Removing Grease from Carpets.— Lover first with powdered chalk, then with soft brown paper, and rub the spots so protected with a hot iron, changing the paper if necessary. How Can a Carpet be Freshened?— After sweeping, wwivep yev c it over with a cloth wrung out of ammonia and water. A tablespoonful of ammonia to a gallon of water is the right proportion. In many cases where the hair is getting thin or is falling out, applications of acetic acid are beneficial. It is quite harmless but should only be used as directions on the bottle instruct. Using Wines for Flavouring.— Remembec that wine increases the taste of salt ; therefore, if it is to be used for flavouring anything, very little salt should be put in till after the wine is added. To Remove Fingermarks from Paint. — Fingermarks on painted woodwork may be easily removed by rubbing with a cloth wrung out of ammonia and dry whiting. This does not injure the paint. Keeping the Kitchen Tidy.— A board covered with zinc is useful to put on the kitchen table, on which to stand hot SRucepans and dishes when dinner is being prepared. It saves the table wonderfully. To clean seAving machines, cover all the bearings with kerosene, work the machine quickly for a few minutes, then thoroughly rub all the oil off with rags or an old cloth, and apply machine oil to the parts which need it.

Dark Circle Left After Removing Stains. — When removing stains or grease spots, apply the cleaning mixture in a circle round the spot, and gradually work to the centre. This will prevent a dark circle showing afterwards. To Remove an Obstinate Stopper. — Rub a little salad oil round the stopper that has stuck fast, and then lay the bottle before the fire, being careful to place it at least 18in away. When the glass is warm, the oil will ooze into the mouth of the bottle, and the cork frequently comes away quite easily then with a little tapping. Table silver can be kept bright by soaking it in strong borax water for several hours occasionally. The water must be at boiling point, and should be poured on the silver. When Avell soaked, a simple rubbing with a chamois leather will suffice to make the silver as bright as new. Thirst-inducing food: Chocolate, biscuits, hard-boiled eggs, sweetmeats, sweet cakes, sardines, ham, any salt meat. Thirst-reducing foods: Fresh ripe fruit of any kind, lettuce, cucumber, stewed fruit, if not made with much sugar.

ILLUSTRATED FASHIONS.

I would like to interest and entertain those- who are prevented by distance and other circumstances from visiting the large establishments of London- and other cities by bringing to their notice some of the pretty materials which the season has dubbed fashionable. There are some both quaint and queer effects, and amongst them certain combinations of colour that are very

beautiful. Some look as if they were black lace falling over delicately tinted backgrounds ; others have black patterns against white, and these when they are made up are usually relieved by the introduction of some bright touch of colour, such as cherry or turquoiss velvet — not over laden with it but simply a bow or a twist round the waist. Some of the white grenadines are exquisite ; they are made up for the most part on .cream silk foundations aaid run with narrow cream satin ribbons on the extreme 'edge of the tiny frills. The painted muslins with their profusion of floral designs scattered ever delicately tinted backgrounds and the muslin known as organdie-raye are all delightful. The French muslins are particularly pretty this year, and amongst them are certain corded stripes which give them a very firm and almost important appearance. Plain batiste mak33 the most perfect lining in any colour that can be chosen to go underneath white muslin or open work bodices, for it will wash with the white and not part with its colour or spread it in any way. Blue? over greens still maintain their ascendancy, and they have always a smart well-dressed

appearance without being glaring, in any way. Birds are playing a very important part in the millinery of the moment; not, I am glad to say, so far as aigrettes are concerned, for since the use of a certain kind of horsehair veiy skilfully treated so as to produce the effect of the real aigrette, there has been but little demand for this cruelly obtained ornamentation. The whole bird is now applied to the inside of the upturned brim in the front part of the hat.. White birds, gray birds, and black birds; all these are used, the majority being so manipulated as to make them lie flat against the brim and not stand out too far which would tend to give a top-heavy appearance. White birds are placed against black straws, and the reverse, but with gray birds gray straw is nearly always used, though I have seen a very pretty effect produced by an artistic arrangement of gray wings on a green background. I give here another attractive model of a new hat, a curving brim of wired leghorn being trimmed with two outspread black ostrich feathers very lightly curled indeed. The newest feathers are, in some instances, scarcely curled at all, but in that condition which we were wont to say showed they had been in a shower without an umbrella. In the centre is a tuft of black ostrich feathers of the kind to which I have just referred, while underneath the curved brim and in the front noeuds of deep crimson velvet are crinkled up. It is not for the

hat alone that I have had this sketch made, but more especially to indicate the tendency shown towards fichu trimming, that is to say, a great deal of the trimming of bodices is now put on in fichulike form, not necessarily muslin or lace, but of the same silk as the dress, or some contrast, and this is frequently bespangled or trimmed with passementerie and headed with crepe-de-chine frills. It is not taken on and off, but is sewn quite firmly to the background, becoming part of the bodice, which, of course, fastens up on one side, one end of the fichu being left loose to hook over where the bodice is fastened. These silk fichus will be largely used on gowns of woollen material as the season begins to get colder, and may be quite safely ordered from your dressmaker without any fear of their being demode.

I will finish my article by giving a very charming design for a blue and white foulard. It is quite a dark blue covered with a delicately outlined pattern in pure white. The upper part of the skirt fits quite closely and descends over the full flounce in> scollops edged with a very small black satin niching. The bodice has the effect of being divided into narrow upright panels, each edced with. bla.ck ruching a_n,&

opening over a chemisette of very cteafcbook muslin tucked and alternating xntli, Valenciennes insertion. This is placed over. 9

lining of palest blue-green silk which con-» trasts well with the dark blue of the foulard. The collar is of inserted and tucked muslin', but over the top are very tiny points edged with a black ruching.A wired bow of the ruching finishes off the corsage on one side. The sleeves, as will be seen in the sketch, are absolutely plain and tight fitting. It is a smart gown, and one that could be obtained by very little eypenditure considering the price of foulards, and the muslin may be bought ready tucked and lace inserted ; again ordinary Pongee silk is good enough for the lining. The hat is of rough straw trimmed with multi-coloured roses falling in profusion all the way down one side with a little black chiffon laid lightly over the crown.

LONDON FASHION JOTTINGS.

LONDON, September 24v

Dear Emmelinb, — For our autumn milli* nery there is — or ought to be — something to meet with the approval of everyone. The autumn models are really also for winter wear so far as the materials which are used are concerned, only it is safer to name them after the season in which they make their appearance, for I remember only too well how all our summer millinery modes, as displayed in the early spring, had Vanished quite ere the arrival of the summer, and when that period did at last come the early models were nowhere. And the same thing may be in store for us when the winter sets in, for from Parisian sources I hear that hats are to be wide and flat both as regards the shape and trimming. So far, however, this is not the case in London where autumn models are now innumerable and nearly every imaginable shape is prominent, though probably in a little while the latest Parisian model will supersede all we now have to choose from.

But I will take things as they now are, though this is somewhat of a large order,for shapes and materials and styles of trimming are very numerous. First, as regards the shape, we have hats turned off the face, hats turned up at the back, hats turned up at one side, hats similarly treated at both sides, hats turned down on the -face and down on the back of the hair at the same time, hats of the mushroom chape, whose style is further defined by a hanging border of lace all round the edge of the brim, and hats with straight brims. Could there well be more shapes? And there are no end of toques. The material of which the foundation is composed is of velvet or of felt — both smooth and rough — of fur, or a straw and chenille plaited. Even the hats which turn off from tKe face vary greatly in shape, though the difference, of course, comes in at the back. For example, some have rather a wide round brim which quite covers the back of the head and merely escapes the neck ; there are some whose back part is turned up to correspond with the front, and this style, of course, makes a peak over each ear ; and thirdly, there are hats of this shape which have not a vestige of brim of any description at the back, there being only the round crown which fits the head. This hat turned up from the face makes most people who wear it look very silly and insipid and mawkish, and how it could have "caught on" as it has done is a mystery, for while it is ugly enough from the front view where it is piled with feathers and huge rosettes, it is ugly in a much more pronounced degree when seen from behind. In the large picture-shaped hats covered with velvet, the velvet is not always put on plainly over the buckram foundation, but is often either gathered on or arranged in a number of little tucks. And some of the latest velvet hats are encircled round and round with rows of narrow satin ribbon which is either put on quite flat or else frilled on, in which latter case it stands up. Some' of the shapes thus treated have only a few rows near the edge, while others are thus decorated right to the middle of the crown. It is not at all a pretty mode. Many of the felt shapes are similarly dealt with and the narrow ribbon is always of a contrasting shade or of white.

Velvet and feathers are the principal factors for trimming purposes and in each of them there are several innovations. First, there is velvet in all shades which is spotted with flat spots of white silk, which is far from pretty. Another class of velvet is shaded — for there still remains a craze for shaded effects. Sometimes the colourings,

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there are never more than three, and oftener two, in the whole width of the velvet are very effective and tasteful, but require to be skilfully handled. Of course, red and pink are combined, and so are dark green and light green, violet and light mauve, &c. , but the most dainty and neatest of all I have yet seen was where a becoming shade of rich dark brown suddenly turned to a lovely soft shade of beaver. It formed a toque, the dark shade covering the edge of the toque and the lighter colour forming the crown. The bows were of the two tones and out of them there arose a full cream osprey and two pearl-headed pins. At one side there were a few orange roses.

So great is the rage for shaded effects that felt shapes are manufactured in this manner and these are not at all nice. Fancy anyone appearing in a bright orange felt hat whose crown had faded to light yellow, or anyone donning an emerald coloured hat with a crown of the lightest possible shade of green ; and these are only two instances of the many which I have seen in all colours. These hafcs are usually of the round shape, with a. straight brim which can be bent about in any manner desired.

On the whole, "warm colours are, I think, certain to prevail ; notably orange, violet, the new dahlia tone — which is a sort of reddish magenta — rich but somewhat dull, and the new tomato colour which is a pinky red. Grenard, too, will be well to the fore. Of velvet hats and toques in the dahlia tint I have seen many, and invariably I think the trimming has consisted entirely of rich ostrich plumes dyed to exactly the same tone as the velvet, and perhaps there may appear a few pearl-headed pins springing from a rosette in the front or at the side, according to the shape of the hat or toque. And usually roses, also of the same colour, have been used in addition.

I am sorry to say so, but I fear that orange -will be a little bit common. It was really introduced last winter, and worn then by the select few ; then, as I have several times told you, it was immensely popular during the summer in combination with pale grey. Therefore, orange cannot altogether be deemed a novelty. Result : there

are orange roses procurable at the cheap suburban shops for the ridiculously small sum of Ifd each. Of course, they are only made of the commonest of rags and the colouring is greatly inferior, but for all that it is orange. Now, as a rule, such a calamity foretells the beginning of the end. If that be the effect in this case it will be really regrettable, for the orange tones obtained in Regent street are marvellously rich and beautiful, and the flowers there arc, of course, made of the best silk and velvet. And there is rather a difference in the price, I need hardly add, the average price being, I believe, about 4s for a spray of three rosea. Some of the shadings in the piece velvet, too, are very good. Of course, very little is required, generally a few roses on a black hat being sufficient. It is a colour of which a " touch " here and there is quite enough for the effect to be good. But the palm of novelty must be awarded to the dahlia and the tomato tones. The former looks particularly rich in artificial light, though it is undeniably a little dull in the daytime. Very dark reds — clarets and grenards — will, I think, be fashionable shades. Some of the roses in these colourinps are very rich and handsome looking, and many get so dark as to become almost black. Of course, these roses only look well on a hat of their own tone, for they are rather too dingy to form a happy contrast. While all these warm tones are so much to the fore, the lighter colours are not by any means left out in the cold, for a great deal of cream is to be seen, as also delicate pinks and greens and turquoise blues. Of course, during the autumn and winter we never have many flowers on our millinery, and when they are used they must be made of velvet or of silk and velvet combined. This season the foliage, too, is of velvet, and the rose leaves— for that is the principal variety — are admirably reproduced from Nature. Violets are always to the front in the winter months. But the newest of all flowers is the dahlia. Of course, it is rather a large species of flower, and its chief colouring so far is purple or purple and white mixed. There are a few pink and yelloAV and cream — but there are many mauve. Honestly, I cannot say that dahlias would be my choice for floral hat decorations, but tastes differ. They are very natural to look at. Violet, too, will be much worn it is plain to see, and, in addition to dahlias and violets, that shade will be represented by roses and clematis and orchids.

Feathers and quills and plumage and fur are more the standard winter trimmings on this side of the world. Ostrich feathers abound in all colours, and they are mostly very long, very full, and very curly. Some of the shorter specimens are allowed to stand up, but, of course, the most fashionable mode of treating them is to make them lie down. Some are ornamented slill with a jewelled dagger running half way up the stem, and some now have that portion covered with chinchilla — neither of which ornamentation is an enhancement of their beauty. Feathers are rich enough without being trimmed. With the long feather, or feathers, whichever the case may be, the base is always hidden by a large rosette which is either of velvet or of ribbon, and out of this rosette there spring two or three pins, with fancy heads — pearls for choice. But these are not quite the most up to dale now, for the newest pins have large rounded heads of cut jet. Now these latter are ugly and bulky, and look clumsy and heavy, whereas the former are rather pretty than otherwise and are light looking. But there must be changes — though they are not always for the best.

On many occasions I have described fco you the shaded feathers, and now here, too, there are two new ways of treatment. The original kind, as you know, were very dark at the base and became very light at the tip. The first difference is that the whole of one half of the feather — all down one side of the dividing quill — is of a dark colour and all the other side is of a lighter shade of the same colour. Thus we have feathers one half navy blue and the other half pale blue ; one half cardinal and the other half pink. But it is not necessary that the tones should agree, for there are examples of feathers where one half is fawn and the other half white, one half black and the other half a colour, and so on. The second variation is somewhat similar, only an equal portion on each side of the middle is white, ' and the colour forms the curling edges, or it may also be vice versa.

In addition to ostrich feathers there is endless choice in the matter of other plumage. Birds are large and small, grey and white and black, but in view of the existing conditions of the Selborne League these can never be largely worn, for the League has many members who are leaders of society and fashion. But this year quite a feature will be the use of plumage of pheasants, partridges, grouse, and all kinds of game, and this is mixed with velvet in the formation of a toque or hat. Some of the combinations, such as green plumage used with dark red velvet, give rather fine effects. This fashion was instituted last year but carried out sparingly. Then this season there is a change in quills. The broad, natural-coloured quills are treated in several new ways. Most of them have froven into one half for their entire length an edging of marabout plumage, or pheasant or partridge plumage., This is certainly quite a new method of treatment, but hardly commendable for beauty. These quills are bound to be largely in evidence on the "boat-shaped sailor and felt hats, as well as on the more useful and plainer kinds of velvet toques. In colour the quills vary, though most are in their natural tones, and the bordering is something that contrasts with it and at the same time adds brightness. Ospreys, too, are with # us again, and there is a novel way of ornamenting these — ornaments in themselves though they are. And the latest idea is to find several little humming birds dotted about on each osprey. Their colourings are beautiful, and if the birds he not real they are wonderful imitations. They look every bit as real as those beautiful specimens carefully and tastefully arranged under the glass cases at the Natural History Museum at South Kensington, with which so many New Zealand people must now be thoroughly acquainted, particularly those who have atany time attended colonial conversaziones in that splenic jMiildin& SMI* I m inclined fco thinfc

that these humming birds so -arranged on ospreys axe a great success, and they look very natural and quite at home dotted about on a large white osprey. Some quills, in bunches, are dotted with chenille spots. There are many steel and paste ornaments for millinery effects, and some are a mixture of paste and pearl. The shapes and designs are far too numerous to mention. — Yours truly, Zealia.

HOME INTERESTS.

ICING FOR CAKES (By Request—" Light.")

Beat up the whites of two eggs, then add Alb castor sugar and beat the mixture until it hangs upon the fork in flakes, then spread over the cake. The icing must not be put on until the cake itself is cold, otherwise it will not set. A few drops of cochineal will colour.

LIVER AND BACON.

Chicken's liver and bacon is a moat dainty way of utilising the livers of chickens, and is a most tasty breakfast dish. Ilavo some slices of streaky bacon cut very thin. Divide each liver into two, lay it on a slice of bacon, tie it round with a piece of string, and fry till tho liver is cooked through. Have ready rounds of toast and. lay pieces of bacon on them.

FISH AND MACARONI.

Cold cod is the best. Break 4oz fish into very small flakes, or chop finely. Mix with it 6oz of macaroni, boiled and drained, and 3oz of grated cheese. Toss it together for a few minutes in a stewpan with 2oz butter, over a slow fire. Now season with pepper, salt, and grated nutmeg to taste. Then turn it out on a hot piedish, cover tne top with a little more grated cheese, and brown quickly in a hot oven.

SARDINE SALAD.

Well wash, drain, and break up into nice pieces the hearts of young lettuces. Minco some spring onions, and rub tho, salad bowl with a bead of garlic. Lay in the lettuce, onions, some sliced tomato and cucumber, and stir it all together with, a mayonnaise dressing. Garnish with sardines that have been boned and hard-boiled eggs.

VEGETABLE SOUPS,

Two quarts of water, two large carrots, two turnips, one onion, threa potatoes, pepper, salt, 2oz dripping. Cut the vegetables into dice, and fry them in the dripping for 20 minutes in a large saucepan, add stock or water, and boil till the vegetables are tender. Pass all through a sieve, and season with pepper and salt.

BANANA TRIFLE,

Line the bottom of some pretty dish with stale cake, sliced thin; on this put a layer of bananas sliced crosswise; then another layer of cake, another of banana, and co on, having the top layer of cake. Cover thickly with whipped cream, and let the whole stand long enough to moisten all the cake. This requires at least three-quarters of an hour.

BANANAS STEWED IN SYRUP are always popular. They should, of course, be eaten cold and served in a glass dish under a "top dressing" of whipped cream or white of egg. They are very nice, too, served with boiled custard.

SALMON MAYONNAISE,

Turn out a tin of salmon, free it from the liquor and bones. Make the following sauce : — ±soil on© egg" hard, mash the yolk quite smooth, add to it a teaspoonful of unmade mustard, a small saltspoonful of sugar and salt, cayenne pepper to taste, a little anchovy and Worcester sauce, a tablespoonful of vinegar, and, lastly, a wineglassful of milk or cream. Pour this sauce over the salmon, cover it with young lettuces torn into small pieces, and place over them tho white of the egg cut in rings.

ORANGE PIE.

The juice and grated rind of two oranges, four eggs, four tablespoonfula of sugar, one tablespoonful of butter. Warm the butter and sugar, add the beaten yolks of the eggs, then the oranges, and lastly the whites beaten to a froth and mixed in lightly. Bake with an undei crust only.

RHUBARB AND BATTER PUDDING.

Take a pudding basin and fill it lightly with rhubarb, cut into lin lengths. Mix Jib flour in a basin with a little salt, two eggs, and add gradually one pint of milk, stirring all the time. Let the batter stand one hour to rise. Now grease the pudding basin, put the rhubarb back, fill up tne basin with, the batter (after staring it), tie over with a floured cloth and boil for one hour and a-half.

GINGER CREAM SHAPE.

Take the yolks of four eggs, one 'pint of cream, 3oz preserved ginger, two dessertspoonfuls of tne syrup, sugar to taste, and loa isinglass or gelatine. Slice the ginger finely, and put ifc into a basin with the syrup, the wellbeaten yolks of the eggs, and the cream. Mix these ingredients well together, and stir tliena over the fire for about lOmin, or until the mixture thickens, then take off the fire, and whisk till nearly cold, sweeten to taste, add all the gelatine or isinglass, which must have been melted or strained, beat all well together, and set aside in a cool place ; when wanted serve with slices of preserved ginger or candied citron peel.

BREAST OF LAMB BRAISED.

Take the skin from a breast of lamb, and scald it for two or three minutes in boiling water. Drain it, and plunge it at once into cold water. Peel a lemon, cut it into thin slices; lay these on the breast, and afterwards cover it all over with bacon. Put the meat into a braising pan, pour over it half a pint of nicely flavoured stock, and let it simmer very gently until done enough. Have ready {.lb boiled macaroni, put it on a hot dish, place the lamb upon it, and cover the whole with half a pint of good brown gravy. If preferred, the macaroni may be omitted, and spinach served with the lanb.

BOSTON CREAM.

Boil together six quarts of water and 61b sugar for 20 minutes. When cold add the whites of three eggs beaten to a cream, one bottle of essence of lemon, and 4oz tattaric acid. Use baking soda to make it effervesce.

QUEEN'S BUNS,

Two eggs and their., weight in flour, sugar, and butter. Mix all together, and put a dessertspoonful in each patty tin, with a few currants sprinkled on top.

PUFF PASTE.

An easy way of making puff paste is to mix the flour with three-quarters of its weight in butter and milk enough to make it easy to roll. It should not be touched with, the hands.

FOWL BONED AND STUFFED.

Mince Jib fat bacon, Jib veal, and Jib ham. Add Boz breadcrumbs, pepper, salt, and bind with the yolks of two eggs. Bono a fowl without breaking the skin, fill it with the force meat, and tie it into shape. Make a good stock with the bones, and stew the fowl in it for about an hour. Serve with white sauce.

PORTUGUESE CAKES.

Take butter, eggs, sugar, and flour of equal weight. Beat the butter to a cream, add the eggs, then, the sugai, und at last the flour. Stir half an hour and drop in little heaps the size of a walnut on a sheet-iron which you have slightly dusted over with flour. # Take some preserved cherries and place one in the centre of each cake, pressing it down t.B Bteacly & Baks ia a ma4erftte3x hot oven,

— Fifty pounds a year is devoted to dusting the books in the library of the House of ItGi'ds.

— The regular army of Great Britain has 200 Jews in its ranks ready to fight, there are 60 in the militia and 500 in the volunteers. The Royal Navy and Marines employ 40 men of the Jewish faith*