Always have the water boiling hot for puddings, and keep it boiling, don't let it stand. Always immerse any meat to be boiled in boiling water. Poultry is much improved by soaking several hours in skimmed milk, as it makes them white. Let them simmer over the fire a long time, keeping them closely covered. A small piece of bacon and some parsley put inside of the fowl improves it. Some like an onion. A good-sized turkey must boil two hours and a half; chickens, if young, one hour and a half. Always have the water boiling hot for fish. They do not take long to boil, and you can ascertain when they are done as then the bones leave them easily.

Shaddocks For Luncheon

Cut in baskets, keep the baskets in the ice chest until wanted. Fill a short time before serving with small pieces of the inside (freed from the partition skins), sweetened. Just before serving partly cover the tops with small pieces of ice and a spoonful of Maraschino. It is very good without liquor. Tie a little bunch of flowers or leaves at side of handle with ribbon.

Timbale Of Beef, Or Any Other Meat - Venison, Veal, Etc

One pint of meat pulp put through the machine five or six times, or sieve if one has no machine. Cook to a paste one cupful milk and a scant cupful of bread crumbs. Beat very light three whole eggs together, mix all together, and put through sieve; season with salt and pepper, and fry in pans with a little onion.

Sardine Fritters

Drain from the fishes as much of the oil in which they were preserved as you can. Carefully remove the skins and the backbone; if large divide in two; otherwise replace the halves after taking out the bone, sprinkle a little lemon juice and cayenne over them, and dip into a light frying batter - allow a small dessertspoonful for each fish. Fry in boiling fat, drain on blotting paper, and serve at once with a garnish of parsley.

Sausage Rolls. (From Mrs. President Harrison.)

Take half a pound of sausages, parboil them and remove the skins, and cut each sausage in two. Take some good light paste, roll it out to an eighth of an inch thick, cut into square pieces, roll up the pieces of sausage in the paste, slightly moisten the edges and press the ends together; brush the rolls over with the yolk of egg and bake in a quick oven. The remains of pressed beef, or roast beef and ham, seasoned with spice, pepper, salt, and a pinch of finely-chopped herbs, and then moistened with an egg and made into small rolls, can be substituted for the sausages.

Nut Drops

Cream, half cup of butter, adding little by little one cup of sugar, beat well. Add half a cup of water, stir until well mixed, then add one egg well beaten. Sift two and a half cups of flour, add to the mixture and stir until smooth. Then add one cup of nuts chopped fine, stir them in thoroughly, and add one teaspoonful of yeast powder. Mix well; drop on buttered tins and bake until brown.

Rum Fruit

One quart of Jamaica rum, seven pounds fruit, seven pounds sugar. Put one pound strawberries in a stone jar, sprinkle over one pound granulated sugar, then pour over the quart of rum. Put a plate over the fruit to keep it under the rum. After three days put in another pound of fruit and another pound of sugar. Each time you add fruit stir from bottom with silver spoon. A nice combination - strawberries, raspberries, currants, cherries (stoned), bananas, peaches and pineapples. When finished pack in stone jars.

Salmon Sandwich

Spanish onions chopped fine, and mixed with twice the quantity of canned salmon, is a fine filling for a sandwich to be eaten at bedtime. Season with salt, red pepper, and a little vinegar.

Sardines

Sardines are excellent mixed with the chopped pulp and grated yellow rind of lemon. Season with pepper and salt and spread on hot toast or toasted crackers. Two lemons for one small can of sardines.