Tempting dishes for small incomes

This is a capital drink for garden and lawn-tennis parties, etc. It is made by peeling three lemons very thinly, so that there is no white pith, placing to them a quart of boiling water, five or six large lumps of sugar, and a dessertspoonful of the juice. When cold and the water is highly flavoured, take out the peel and stand the jug on ice. Lemon Squash. Press the juice from some lemons, and strain it free from all particles. To two quarts of juice put in a piece of alum as large as a walnut, and a piece of Spanish earth about the same size. In the morning the juice will be clear ; gently pour it off, or to its own bulk of white sugar add one pint of water ; stir over a gentle fire till the sugar is dissolved ; add the shell and white of one egg whisked a little, whip it into the lemon syrup and continue till it boils. Give a sharp boil up, strain through a cambric cloth, and bottle. The bottles must be very dry. Put two drops of essence of lemon in each, fill up with cold syrup and seal. One wineglassful in a tumbler three parts filled with ice, and add soda-water from a syphon ; serve with straws. To Cook an Old Fowl. Prepare the fowl for roasting, stuff it with breadcrumbs, parsley, and a little sweet herb, a very small onion, salt, pepper. Truss securely and boil for three hours, and it will eat as good as a young fowl. Cooking Hints. Royal icing must always be mixed with a wooden spoon, adding a few drops of lemon to make the icing whiter. Mutton chops should be broiled over a clean but not fierce fire ; pour a little salad oil over the chops, and sprinkle them with a little pepper and salt an hour before broiling them. Asparagus, to Boil. The special pots now sold are a great boon to lovers of asparagus, because in them asparagus can be boiled vertically. The asparagus should be put in upright, with the points at the top. Then, if the salted water is kept very fast boiling at a level not much more than half the height of the asparagus, it may be given more than double the usual time, which is a great advantage, because the lower part is made tender and edible, while the frail green portion is never touched by the water, and takes its due time to soften and swell without losing shape. Forty minutes will not harm them. There is an asparagus saucepan sold by Wilson & Co., Wardour Street, in which it is impossible to cook them anything but perfectly. Spinach, to Cook. Boil the spinach with very little water, and put it into a saucepan with a little butter, pepper and salt, an eggspoonful of castor sugar ; thicken with a little flour, and then add a little cream and let it boil. Eggs, to Poach. Just a drop of vinegar should be put into the water, which should be boiling before the eggs are put into it. After each egg has been put into the pan the water should reboil before another egg is put into it ; and the eggs should be rinsed in fresh hot water when they are cooked. Baking. To bake properly and get the oven properly and quickly hot the flues must be very clean. The oven should be heated to a temperature above that of boiling water, and it must be perfectly hot at starting. The ventilator should be shut at first, but in about ten minutes’ time it should be opened. Meat should be baked on a proper tin,