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.
1

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.
 2

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.
3

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.)

[BCW]