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POTATO SALAD. Cut some cold boiled potatoes in slices. Season with pepper and salt, and mix with mayonnaise, to which has been added some chopped chives. FRUIT MELBA. For this you require an ice brick or some home-made ice cream, any kind ot tinned fruit, or fresh fruit (stewed) and a little cream. Drain the syrup from the fruit, add a little more sugar to it, and boil until a thick syrup is formed, then leave to get cold. You can sharpen the syrup with a little lemon juice if liked. Chill the dish in which you are going to serve the inelba. Put a large ice brick into it. then heap (chilled) stewed or tinned fruit on the top. and pour a little.thick syrup over. Decorate with whipped cream, sweetened and flavoured to taste, and serve at once. RASPBERRIES, RED CURRANTS, AND CREAM. Sugar sprinkled over raspberries and red currants will keep them from spoiling if you are unablo to stew them at once. If you prefer fresh fruit, however, you need not stew your raspberries and red currants at all. Pick, the fruit well over, throwing out any that are doubtful. Spread on a dish, and sprinkle with a layer of sugar; heap more fruit over the sugar, then sprinkle with another layer of sugar. If you leave the fruit over-night there will be plenty ot juice with it in the morning, and you will vote it better than stewed fruit. A piece of sugar placed in cream that is left over will help to keep it sweet, and even cream which is very slightly turned will lose its sour taste if a little sugar is added to it. CLARET CUP.
Required : One bottle of claret, two bottles of soda water, one gill of sherry, Jib loaf sugar, one lemon, a sprig of borage, 4in ot cucumber. Cut the cucumber and lemon, without peeling them, into slices, put them in a largo jug, pour over them the wines and soda water, then add the sugar an 1 borage. Cover the jug. and let it stand for at least an hour, then strain out the lemon, cucumber, and borage. If at all possible, add about Jib ot ice, broken in small pieces, to the contents of the jug ; it is a great improvement. LEMON WATER ICE.
Required : One pound of loaf sugar, one quart ot water, three lemon rinds, half a pint of lemon juice, the whites of four eggs. Boil the water and sugar together till the syrup is thick enough to form a thread between ths finger and thumb. Then let the syrup get cold, next add to it the strained lemon juice. Pour this mixture into a milkcan, if you have no proper freezer; shut the lid tightly, and put the can in a zinc bath, which should be full of freezing salt and ice, in the proportion of lib of salt to every 71b ot ice. They should be alternately in layers. Keep twisting the can about in the ice, or its contents will freeze unevenly. Now and then, with a knife, scrape from the sides all frozen particles, and beat them well in. add the stiffly-whisked whites ot eggs, and continue as before, till
the whole is evenly frozen. Then pack ihe can well round with ice and salt. Cover, the freezer or bath with a blanket or a piece of carpet, and leave it for two hours! Then beat the frozen mixture well, and it is ready to serve. TRY' A SALAD LUNCH. Put greens, turnip tops, asparagus, and so on into boiling salted water, boil with the lid off, and cook so that they are just tender, but not mashy. A fork stuck into the cabbage or any green vegetable should meet a certain amount of resistance, not just sink into a wet mass, as so often happens. Spinach should be well washed n<j cooked in a saucepan, well buttered or with a little oil poured into it. Lettuce, when It is getting old, can be cooked in the same way. But young carrots and turnips should be eaten grated with lettuce, cress, and sq on. Tomatoes are excellent energy givers, and so are watercress, lettuce, and mustard and cress. There is no freshly-gathereq fruit that is not an energy giver, although some people have such a weak digestioq through wrong feeding in childhood that they find strawberries and other fruits disagree with them. Try the plan of having a fruit and salad lunch, with rye biscuit! and butter or brown bread and butter. You will be astonished at the energy with whicl} you can tackle those hours ot the afternoon when, as a rule, one is so tired ana lackadaisical. NUT SLICES. Required : One tablespoonful of ground nuts, Joz butter, IJoz caster sugar, gratej rind of half an orange, 3oz flour, loz corm flour, one level teaspoonful of baking powder, loz margarine, one egg yolk, milk and water. Beat the butter and sugar to a cream. Ad'| the finely-grated orange rind and ground nuts, and mix together. This is the filling. Sift the flour with the cornflour and baking powder. Rub in the margarine, then beat up the egg yolk, and stir in with sufficient mills and water to make a pliable dough. Ro
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