Year: 1877



 CHICKEN SALAD.-Having skinned a pair of cold fowls, remove the fat, and carve them as if for eating; cut all the flesh entirely from the bones, and either mince it or divide 1t into small shreds. Mix with it little cold tongue or ham, grated rather than chopped. Have ready one or two fine fresh lettuces, picked, washed, drained, and cut small. Put the cut lettuce on a dish (spreading it evenly) or into large bowl, and place upon it the minced chicken in a close heap in the centre. For the dress ing, mix together the following ingre- dients, in the proportion of the yolk of four eggs well beaten, a teaspoonful of powdered white sugar, salt spoon of cayenne (nO salt if you have ham or tongue with the chicken); two tea spoonfuls ot made mustard, six table spoonful of salad oil, and five of vim egar. Stir this mixture well; put it into small saucepan, set it over the fire, and let it boil three minutes (not more), stirring it all the time. Then set it to cool. When quite cold, cover with it thickly the heap of chicken in the centre of the salad. To ornament it, have ready half dozen or more hard-boiled eggs, which, after the shell is peeled off, must be thrown directly into a pan of cold water to prevent them from turning blue. Cut each egg (white and yolk together) lengthways into four long pieces of equal size and shape; lay the pieces upon the salad all round the heap of chicken, and close to it; placing them so as to follow each other round in slanting direction, So of nj I'll wreath of leaves. Have ready, also, some very red cold beet-root, cut into small cones or points all of equal size {; tuce, outside of the circle of cut eggs. To be decorated in this manner, the salad should be placed in dish rather than bowl. In helping it, give each person a portion ot everything, and they will mix them together on their plates.

 WATCH THE CHILDREN's FEET.-The following advice from the New York Evening Post is very important. Let every mother remember it: "Life-long discomfort and sudden death often come to children through the inattention or carelessness of the parents. A child should never be allowed to go to sleep with cold feet; the thing to be last at tended to is to see that the feet are dry and warm. Neglect of this has often resulted in dangerous attack of croup, diphtheria or fatal sore throat. AL ways on coming from school, on enter ing the house from a visit or errand in rainy, muddy or thawy weather, the child should remove it's shoes, and the mother should herself ascertain whether the stockings are the least damp. If they are, they should be taken off, the feet held before the fire and rubbed with the hands till perfectly dry, and another pair of stockings and another pair of shoes put on. The reserve shoes and stockings should be kept where they are good and dry, so as to be ready for use on minutes notice."

 VEAL FRITTERs.-Take some thin slices of cold roast veal, and trim them in circular form. Beat them with a rolling-pin, to make them very tender, and season them with a little salt and pepper, and some powdered nutmeg, Also some grated fresh yellow rind ol lemon peel. Make very light batter, of eggs, milk, and flour; in the propor- tion of four well-beaten eggs to pint of milk, and a large half pint of sifted flour; tfe eggs beaten first, and then stirred gradually into the milk in turn with the flour. Have ready a frying pan nearly full of boiling lard. DroI into it two large spoonfuls of the and cover it with two more large spoon fuls of the batter. As the fritters are fried, take them up with a perforated skinner, and drain them.

 PIG's FEET FRIED.-Pig's feet are ire quently used for jelly, instead of calves feet. They are very good for this pur. pose, but a large number is required (from eight to ten or twelve) to make the jelly sufficiently firm. After they have been boiled for jelly, extract the bones, and put the meat into deer dish; cover 1t with some good vinegar seasoned with sugar and little cayenne. Then cover the dish, and sci it away for the night. Next morning take out the meat, and having drained it well from the vinegar, put it into $ frying pan, in which some lard has just come to boil, and fry it for break fast dish.

 THE OPEN AIR.-The British Medicd Journal argues that open air is the bes remedy for consumption, and instance: the case of an army officer who, having contracted phthisis, was obliged to sel out of the service, and remain for a long time under medical treatment. Find ing himself growing worse, with tho upper lobe of the right lung seriously involved, he took to travelling ovel England and the continent, riding or | h0r meetings of the hunting-field. AfteI pursuing this course of life for a com paratively short period, he recovered completely and permanently.

 To PICKLE CAULIFLOwERs.-P on, large or two or three small cauliflower to pieces-that is, in branches. Throw away the leaves and the main stalk Put good handful of salt into a quar of water. Let it boil, and put tn branches in so that they will not b. crowded. Let them get a little soft Pick out with fork and drain in colander. Put into bottles. Heat win egar and pepper, or cloves, if you prefer as you would for red cabbage, and pou over it in the bottles. When cold cove up. It looks we'll and eats crisp in tn winter.

 | SARDINEs ON ToAsT.-Q) Take som, sardines, remove the tails, split them il two, and remove the bone; then warn them on both sides on we'll. oiled grid iron, sprinkle them we'll with peppe and salt, and serve on slices of ho buttered toast cut the length and widtl of the sardines. (2) Wash and bon and skin some sardines, and pound then in a mortar with a little butter an, cayenne. Have some slices of brea

 fried in butter;+ spread tile mixture ol and serve at once.

 NORWEGIAN CoDFIsH.-Soakp properly

 When soaked and ready to begin cook

 ing, flake the fish and carefully remov

 bones. Put ill a saucepan sufficien quantity in equal parts lard and olive