... composition of the perfumes —a synthetic sense it may be called. Most of the new perfumes are jasmine oil or hydrocyanic acid—the cherry blossom and the erab-apple scents dealing in the latter, while the fancy-named bottles yield a cloying breath between jasmine ...

... matron. Shaded feathers will be used in millinery, and the summer will see curious combinatiens of colour. Fruit, such as cherries, and bereies of every description will be gold, or covered with fine gold dust, which will also desecrate much of our foliage ...

... mixed with a little brandy and alum, and iron gently while damp. Now that lace plays such a prominent part in dress, a good recipe for washing even the most costly is useful, Erst make a lather of boiling rain water and white glycerine soap. Now roll a ...

... garnish with tiny rolls of fricd | bacon and sippets of toast.—Florence Stephenson. in the “ Agricultural Gazette.” | Original Recipe for Afternoon Cakes.—Tai half-pound of castor sugar and a quarter-pound of | butter or lard. Thoroughly beat to a cream. \Vel ...

... minutes. Place a spiit Cherry which has been cooked in thick Syrup on top of each biscuit, and allow to become cold before serving, Tart green Gooseberries, cooked of course, are sometimes preferred to the ratiier sweet Cherries. Carrots au Vinaigre.—Young ...

... the size of half-a-crown. Dip them in batter, and fry a pale colour. Drain them, and serve with tomato sauce, Cherry Cake.—An excellent recipe for this cake is as follows: —Take a round, flat sponge cake—the kind used for Victoria sandwich—and cut it evenly ...

... wire sieve, flavour with maraschino, add two tablespoonfuls good apricot jam, two ounces ground almonds, a few cut dried cherries, a chopped crystallised apricot, and a few shred pistachio nuts, mix all together, fill the lined mould, and close it up ...

... with the fruit mixed with a little sugar, and bake in a brisk oven for twenty minutes. Serve hot or cold. In the case of Cherries it is advisable to stew them until tender in a little water before placing them on the tartlets; but the softer fruits, such ...

... occasions, like fancy grese balls, for it is a process that will in time make the lips hard and dry. Mayonnoise Sauce—French Recipe.—The yolks of two eggs, half saltspoonful salt, half ealtspoonful pepi~r, three large tablespoonsful salad oil, and a little ...

... Sauces, liniments, ete., bottled in this way will be kept free from the inclusion of air or dust. Wild Cherry Wine.—Stem and wash the ripe wild cherries.” Crueh with a mallet and put in a vegetable press to extract all the juice. To cach quart of juice add ...

... & glass nappie by it eonhin:‘ng cherry syrup. The peaches are to be peared eut in sections, and dipped into the syrup from the points of silver toothpicks or dropped into the syrup and eaten with o m. To make the cherry syrup put a pound og best lump sugar ...

... other leaves on a glass ) glass nappie by it coahin.i:g cherry e peaches are to be peared cut in dipped into the syrup from the points pthpicks or dropped into the syrup and & spoon. To make the cherry syrup d of best lump sugar and one dozen in & glass jar ...