... HINTS FOR THE KITCHEN. Here is a savoury dish made from the *cek (best end) of New Zealand ?? the butcher to bone as many pounds as may be required of lean neck of lamb. Finely mince two ounces of lean ham, one shalot, two hard- boiled eggs, end a little ...

... HINTS FOR THE KITCHEN. Alutton at the commencement of the Jamb season is often bard and flavourless when roasted or baked. But boiled, and allowed to Slowly Simmer in a small quantity of water for two or three hours, it becomes as tender and appetisieg ...

... HINTS FOR THE KITCHEN. Youngsters home for the Easter hoi1lays appreciate above all things a slice of good cake. Here is an exeellert 'pound cake:- Wash three quarters of a pound of currants, pick them carefully over and dry them in the oven. Finely ...

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... or core them-and put them into a stone jar with three pints of cold water. Cover the jar closely down, and leave it on the kitchen stove, where it may very slowly cook for several hours. When the apples are quite soft, and the juice - is all drawn, strain ...

... of fresh butter and remove the shell froi a few shrlnps. Put one ounce of butter into a small frying-pan; place it on the kitchen stove where the butter may melt without its burning. Briskly whisk the eggs, at the same time adding the creamed butter and ...

... HINTS FOR THE KITCHEN. A relishable ?? one pound and a-half of veal into small cutlets. Neatly trim them; and put them into a stewpan with two small shallots, a tiny bit of garlic, and three ounces of butter. When the cutlets have become nicely browned ...

... HINTS F OR THE KITCHEN. An appetising p'e is thus made from the remains of cold ?? a groased pie-dish with some well-boilcd, long macaroni. Pui in a layer of neatly- eutelicesof mntton thbnoneofforcomerat, which is made from balf-a-poaud of veal, nicely ...

... for the white. Of course it is not needful then to clear the soup. -Red and green lentils are also used in the vegetarian kitchen for stocks, and also such grains as rice, wheat, barley, and various vegetables. A tasty way of cooking mutton cut- lets :-Trim ...

... EINTS FOR THE KITCHEN. There is nothing so refreshing in warm I weather as a good salad, served in the French wayn As 'English salad is too often sent to table cut into infinitesimal pieces, with the leaves watery and limp. A well-made salad consists ...

... H HINTS FOR THE KITCHEN. I This is a good way of using up cold real :-Cut the veal into rmall, dainty Squares, with about one-third as much cold ham. Cut three hard.boiled eggs into thick rings; lay them on the bottom and ro:ud the sides o5 a mould; fill ...

... which there should ee advincf lgt with good ventilation. A future and serm the basey would see the kitchen removed altogether the kitchen ment of the house. It was importan it chundern should be well floored, and whie d boardingd ground it ought to be floored ...