... I FO ROB THE KITCHEN I' . t. . . . s - - A dainty dish is always acceptable. Shieep's kidneys are delicious cooked this ?? the kidneys, and fry them whole; till of a nice rih brown shade, in butter, with a little pepper and salt. Throw, into the stewpan ...

... HINTS FOR THE KITCHEN. An eaceilent soup is made from bone stock 'with now carnots, turnips, and other spring vegetables in this ?? off any bone stock you may have, and put the stock into a saucepan with a Seasonhing of pepper aind salt. Add six new carnits ...

... HINTS FOR THE KITCHEN. This is the Scotch mode of dressing grouse :--After the birds have been well hung truss them without the head, and wipe them bothinside and out with a clean cloth. Put a good.sized piece of butter in each bird. and roast them for ...

... HINTS FOR THE KITCHEN. I . . . . In wintry weather the human frame re- quires bhilding up with food of a nourishing, warmth -giving, and sustaining character. Oatmeal cocoa rice bacon, dripping toast, haricot beans, lentils, and macasoni are all nutritious ...

... I HINTS FOBRTHE KITCHEN. When a rabbit pie is wanted cold for a supper dish it is best made this way:- ?? there is no stock ready in the larder get half a pound of veal and half a pound of leg of beef; cat bothinto small pieces, and put them into a saucepan ...

... HINTS FOR THE KITCHEN. Here is a savoury way of cookingbeef. ?? a pound and a-half of tender beef-steak. Have it cut thick, and welibeat it, Then put it into a stew- pan with one ounce of butter, two oniens, sliced, a sprig of parsley, two carrots. sliced ...

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... HINTS FOR THE KITCHEN. Here is a capital way of re.dressinz cold meats, especially when the meat is in small pieces tbrongh being cut from near the bone :-Free the meat from I gristle and fat, and finely mince it; add a little chopped parsley, and season ...

... HINTS FOR THE - KITCHEN. The following is an excellent ai3thod of using up the remains of oold veal or ?? two pounds of t and cut into quarters, add half PI ?? ?? of celery (cut small), a few sprays Ct p ?? ley, a sliced tomato, a Clioppe-i oniete the ...

... I INTS FOR TEE KITCHEN. The remains of cold mutton may be made into a savoury dish this ?? the meat into smail squares; mince one onion; and place both m a saucepan with a tea or break- fast-cupful of good gravy, the amount varying accordmingto the quantityof ...

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... HINTS FOR THE KITCHEN. Pigeons with peas mahe a dainty dish: -Take two pigeons, wash and cut ito quarters, and place in a shallow stewpan with four ounces of butter, a dessert- spoonful of chopped mint, half a peck of shelled peas, and a pint and a-half ...