Orange Tartlets

3 large oranges (juice of 3 and rind of one), 1 cup sugar, 2 dessert spoons of butter, juice of 1/2 lemon, 3 teaspoons corn

Mrs. Hattie Robinson.

Creamed Rice

2 tablespoons rice, cooked until tender in a little salted water: 2 tablespoons of gelatine cooked in the rice about five minutes; then set off to cool. When cool add 1/2 pint of whipped cream and 1/2 cup of sugar; beat all well together lightly; flavor with vanilla and put in a mould.

Mrs D. R. Cameron.

Cream Puffs (About One Dozen.)

One-naif cup butter, one cup of hot water, one cup of flour, three eggs. Let water and butter boil; then stir in flour. Af ter stirring a minute set off and let cool; mix in eggs unbeaten, and teaspoon baking powder; drop with spoon in buttered pans and bake thirty minutes in hot oven. When cold open and fill with custard or whipped cream.

Mrs. A. V. Taylor.

Lemon Tarts

Two cups sugar. two tablespoons melted butter, two eggs well beaten, juice of one lemon. Bake in pastry shells; one tablespoonful of filling to a shell.

Mattie Baldwin

Macaroons

Whites of two eggs, one cup level full of powdered sugar. one-half pound of almonds. Pour boiling water over the almonds to take off the brown skins; then put In the oven to dry. When cold pound them to a paste, beat the eggs and sugar to stiff froth and add to the almond paste, mixing thoroughly with the back of a spoon. Roll the preparation in your hands into little balls the size of a nutmeg; place on paper in a pan and bake in a cool oven a light brown.

Mrs. E.. A. Tuttle

Almond Wafers

One pound sugar, one pound butter, one pound almonds sliced fine, one tablespoon baking powder sieved with a quart of flour, using plenty of flour to roll: sprinkle sugar and cinnamon on top.

Pickle For Corn Beef

To one hundred pounds of beef, ten pounds salt, one pound brown sugar, one tablespoon salt petre. Boil; skim; have meat in barrel and pour over boiling hot. Watch and pour off, and boil over after a few days.

J. H. Dopkins.

Salted Almonds

Blanch the almonds by pouring boiling water on them and then boil in strong salt water. One cup of salt to one and a fourth cups of water. Boil about twenty minutes. Dry in a towel by moving them hack and forth. Then fry in hot fat until a pretty brown.

Mrs. J. A. Moore.

For Chapped Hands And Face

Glycerine 1 ounce; bergoin 1 dram; cologne 1 ounce; extract of witch hazel enough to make 9 ounces. Apply and dry thoroughly.

Mrs. Wilsie Hall.