... 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 ...

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... HINTS FOR THE KITCHEN. I Two or thiee pounds of the breast of mut- ton wa ke a most savoury disb, boned, and stuffed with ?? the bhtcher to bonothemoat. Puttthebonesaufttrimnsings into a stewvyan with a little water, a good pinch of salt, assnalllicoIl ...

... HINTS FOB THE KITCHEN. I When choosing fish-a most Taluable form of food if skilfully cooked, and taken in its proper season-make a point of remembering the particular period of the year at which the various kinds should be bought, and be sure to see ...

... 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 ...

... I L-~IORD VITCOENE.- -. Kitchener was expectecd At last evening e6 voideto for Cum. lodge, as the ?? of Prince ncess Chlristian Until Monday. or of ?? and other members CoTporation made preparations ein vating to receive him, but r arrived. The explanation ...

... 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. 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 ...

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