Delicate dishes

deviled ham as you have egg. Season to taste with pepper, mustard and a little vinegar. Fill the whites with the mixture, smooth them and press the two halves together. Spread the remainder of the yolks on a shallow dish and place the eggs on it. Cover with a thin white sauce. Sprinkle buttered bread crumbs over the whole and bake until a delicate brown. This is a fine dish for Sunday tea. Mrs. T. J. Hudson. VEAL CROQUETTES. Chop fine some cold veal; season highly with salt, pepper, onion juice, celery salt and parsley. Moisten with beaten egg and white sauce, shape in rolls. Roll in bread crumbs, then in beaten egg and again in the crumbs. These are nice for luncheon, served with peas. If canned peas are used, pour off half the liquor in the can. Add milk, let them boil, season with butter, pepper and salt. Thicken a little with flour. Mrs. T. J. Hudson. VARNISHES VALENTINE & COMPANY, Coach and Car Yarnishes and Colors. *'There is a knack in doing many a thing Which labor cannot to perfection bring; Therefore, however great in your own eyes, Pray do not hints from other folks despise." SAUCE FOR PLUM PUDDING. Cream together i cup of sugar and % cup of butter. When light and creamy add the well-beaten yolks of 4 eggs. Stir into this i wine glass of brandy, a pinch of salt, and I large cupful of hot cream or rich milk. Beat this mixture well, place it in a saucepan over the fire, stir until it cooks sufficiently to thicken like cream. Be sure and do not let it boil. Delicious. Mrs. G. W. Hoyt. DANISH PUDDING. Soak I cup of tapioca all night Cook i hour in double boiler with 3 pints of water, stirring often. Add Yi teaspoonful of salt, ^^ teacupful of sugar, a tumbler of bright jelly; mix thoroughly, mould, and when hardened, serve with cream. Mrs. Chas. A. Knorp. A.N.Warner&Go.lTrtinKs MINCE PIE MEAT. Boil and chop fine 2 pounds of beef, powder and free from strings i pound of suet, pare and chop 5 pounds of apples, 2 pounds of raisins (seeded), i pound of Sultana raisins, 2 pounds of currants, ^ pound of citron, 2 large oranges, 2^ pounds of brown sugar, 2 lemons, juice of both and grated rind of i, 2 tablespoonfuls of cinnamon, 2 of mace, i of cloves, i of allspice, i of fine salt, i quart of sherry wine, i pint of brandy, i teaspoonful of nutmeg, enough good cider and syrup from pickled fruit to thoroughly moisten the mixture. Mrs. J. B. Daniels. WHIPPED PEACHES. Beat I cup of chopped peaches with ^ cup of sugar and the beaten white of i egg for a half hour. Serve ice cold with cream. Mrs. C. J. Swan. MOCK PINEAPPLE. Pare, core and slice crosswise rather thinly 2 nice apples. Pare and remove white skin from 3 nice oranges, slicing them crosswise, and lay a slice of the apple upon i of the orange, saving every drop of juice. Sugar plentifully and squeeze on it the juice of a lemon and a glass of sherry wine. Serve ice cold. VARNISHLY Coach and Car Varnishes and Colors. FRUIT COMPOTE. Pare and chop fine 3 good apples; slice thin 3 bananas; mix together. Boil to a syrup i cup of sugar with ^ cup of milk. Flavor with the juice and grated rind of ^ a lemon, pour over the fruit and serve cold.