... . All letters on financial subjects only to be addressed to the City realtor 1 he to ketch Office, iq8, Strand. Our Correspondence Rules are published on the first Wednesday in each Month. IyEL. Both concerns are good to hold for the present, but Mining and Exploration Company's shares can hardly be called suitable for permanent investment. Holders of such things must watch the reports and ...

... . FIRST-CLASS AWARD AND DIPLOMA FOR PHOTOGRAVURES AND FINE- ART PLATES, APRIL I902. ILLUSTRATED LISTS FREE. INSPECTION INVITED. THE ILLUSTRATED LONDON NEWS AND SKETCH, LTD., 198, STRAND, W.C. ...

... Ills MeflW FOUR METHODS OF COOKING THE CHRISTMAS TURKEY Roast Turkey and Chestnut Stuffing Boiled Turkey, with Oyster Stuffing Braised Turkey Devilled Turkey Roast Turkey and Chestnut Sauce Take about three dozen chestnuts, roast and peel them, and then put them in a saucepan with some good veal gravy or white stock. Let them boil in this for about twenty minutes, then drain off the gravy, ...

... The Msims SOME IDEAS FOR SUMMER LUNCHEONS I. *Scalloped Lobster *Lamb or Mutton Cutlets in Tomato Jelly (Cold) Salad Gooseberry Fool. *Sardine Eggs II. *Russian Fish Salad *Haricot of Veal. New Potatoes Chocolate Sponge. Strawberries and Cream III. Cold Salmon Mayonnaise Roast Shoulder of Lamb. Asparagus Vanilla Cream. *Parmesan Puffs Scalloped Lobster Cut the flesh of a boiled lobster in ...

... Tlk(S Mgffi.U I a few savoury recipes Spaghetti a l ltslienne Cut a piece of gravy-beef into small pieces, put it into a stewpan with a sliced onion and a piece of butter; toss it on the fire till the onion and the pieces of meat are browned, then, add a glass of white wine, a bunch of sweet herbs, a sliced carrot, pepper and salt to taste, a few mushrooms and tomatoes cut up, and a good ...

... The Menti SOME NOVEL RECIPES FOR DRESSING VEGETABLES Cardoons Boiled Cardoons k la Fromage Stewed Cardoons Red Cabbage Stewed (Flemish Recipe) Salsify or Mock Oysters (American Recipe) Artichoke Bottoms a la Careme Cardoons Boiled Cardoons are a French vegetable, resembling celery, only about 36in. in length and correspondingly thick in circumference. They have a delicate flavour, and can be ...

... Tike Menu One of the most seasonable of the many delicacies in our food market, and one that is always welcome, is Spring chickens. To have them absolutely in perfection they should be spatchcocked and grilled, as follows: Divide the birds down the back, truss flat with skewers, season well with pepper and salt, and brush over with the best salad oil or oiled fresh butter, put the chickens ...

... TTlhS M-gliU l INEXPENSIVE COLD DISHES Cold dishes are now much in request. The following are dainty, and suitable for lunches, suppers, and picnics in the present hot weather Cold Lamb and Tomato Mayonnaise Haddock a la Guive To Use Up Cold Roast Duck A Grouse Pie Chicken Salad Cold Lamb and Tomato Mayonnaise Skin some tomatoes, cut them in half, set on a cold dish and keep on ice, if ...

... As there is always, during Lent, a great demand for fish, I think the following recipes this week may be found useful: Fillets of Turbot a la Gendienne Scalloped Oysters Fried Whiting, with Sauce Piquante FILLETS OF TURBOT OR HALIBUT A. LA GENDIENNE Three pounds of fish, 4 oz. of Patna rice, I oz. of butter, two eggs, a pint of breadcrumbs, a dessertspoonful of curry powder, one pint of milk, ...

... Ths some AMERICAN dainties American dishes are to-day becoming extremely popular, owing, possibly, to so many Englishmen having married American wives, and also, no doubt, because we travel so much more frequently across the herring-pond than was the case formerly. On all the big Transatlantic liners we soon learn to appreciate American dishes, or at least some of them. One of the most ...

... Tfilg M6EM I REFRESHING SUMMER DRINKS Claret Cup The ways of making claret cup are many and various, The following is a really good cup, and one always approved of whenever it has been used: To each bottle of claret (which, though it need not be expensive, should be a sound wine) add one of lemonade, put in a sprig of borage, and leave for ten minutes or so, then remove the borage. Now sweeten ...

... THE MENU S PREPARATIONS FOR CHRISTMAS FARE Christmas Plum-Pudding Mix together ½lb, of finely chopped suet, 50z. of bread crumbs, 30z, of fine sifted flour, ¾lb. of stoned and halved raisins, 6oz, of currants, 6oz. of mixed candied peel, Ioz. of chopped sweet almonds, 40z. of Demarara sugar, half the grated rind and juice of a lemon, half a grated nutmeg, and a little mixed' spice; beat up ...