Some [?] Dainty Dishes

Good Sauce For Chops
Into three tablespoonfuls of gravy put
two of Worcester sauce, a teaspoonful of
tarragon vinegar, a squeeze of lemon, and
season highly with pepper and salt.

Rhubarb Jam
Is delicious if made thus: to every pound
of rhubarb allow three-quarters of a pound of
sugar and half a lemon sliced, and to every
seven pounds a tin of pineapple chopped finely.
Put on the fire, and when it boils let it boil
fast for half an hour.  Put into pots, and while
hot cover with white paper, using white of egg
as the paste.

Invalid Pudding
Butter a breakfast cup, crumble into it a
stale penny sponge cake.  Beat up an egg with
a quarter of a pint of milk and pour over.
Let it stand for twenty minutes, then cover
with greased paper, and steam gently till the
custard is set. Turn out and serve with
or without jam, according to taste.

Indian Mince
Is a very good way of using up cold meat.
Take any remains of cold meat you may have,
if of several kinds all the better. Add a little
lean bacon or ham.  Pass all through the
mincing machine, dredge well with flour, stir
in a spoonful of curry powder, and moisten
with a little good gravy.  Make a wall of rice
or mashed potato on a dish, and put the mince
in the centre.  Serve hot, and hand chutney 
with it.

Steamed Egg
Is often appreciated by an invalid as a
liht supper dish.  Have ready a saucepan
with two inches of water boiling in it.  Put a 
little piece of butter into a small teacup.
Stand it in the saucepan, and as soon as the
butter melts, break a fresh egg gently in it.
Cover with a saucer and let it gently steam for
eight minutes.  Have ready a small square of 
buttered toast, turn out the egg on to it, dust
with parsley and serve.  If liked, a little
anchovy sauce may be spread on the toast.

Tea Scones.
This recipe is sent me by a kind corre-
spondent, so I hasten to give it to my readers.
Put two large breakfast-cupfuls of flour into a
basin, add one teaspoonful of sugar, two of
baking powder.  Rub in two ounces of lard,
and make into a ight dough with milk,
sour for preference.  Roll out to about three-
quarters of an inch thick.  Cut into shapes,
and bake in a good oven for ten minutes.
(Thanks to Fort Augusta.)


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