Delicious Cake

Mode. Cream butter and sugar together, add one egg, beat well, add second egg, teaspoon of flour, beat five minutes, mix baking powder, lemon and flour together, stir in very lightly into the mixture. Bake about one hour.

Miss E. Jackson, Penn Road.

Mode. Cream the yeast and sugar together until they are liquid, then add the milk; sieve the flour and a quarter of a teaspoonful of salt into a basin, melt the butter gently, add it and the milk, etc., to the flour, and mix all into a smooth dough. Put the basin in a warm place and let the dough rise for three quarters of an hour, shape it in small round cakes and place them in a floured baking tin. Bake in a quick oven for fifteen to twenty minutes, split and butter them, serve very hot.

Miss Cooley, 5 Dudley Street.

Fish Croquettes

Mode. Remove skin and bones, break up in small pieces. Melt the butter in a saucepan, add flour gradually, add milk. Stir over fire till cooked. Add fish, sauce, and seasoning. Mix all together, turn on a plate to cool, when cold form into croquettes, brush over with beaten egg. Roll in bread crumbs, fry a golden brown.

Miss E.G. Hinde, Chapel Ash.

Mode. Chop-up the oysters and anchovies together, moisten with a little butter and spread thickly on the toast.

Mrs. Oldershaw, The Leylands, Penn.

Furniture Cream

Mode. Cut soap up and put into soft water, let it come to nearly boiling, but do not let boil. Cut white wax and beeswax up and pour turpentine over them, let these stand a little while to dissolve, then add the hot water to these and stir now and again until quite dissolved and mixed well. Put into a bottle.

Mrs. Hunt, Adderley Lodge, Penn Fields.

Mode. Mix together, adding the water when quite cold. Shake frequently in the bottle. It will be ready for use in 48 hours. Rub on the furniture with flannel as other paste, and polish.

Mrs. Ellershaw, 22 Penn Road.

Barley Water

Mode. Wash the pearl barley and put it into a jug, pour onto it the boiling water, stand it by the fire for 30 minutes, strain it, and it is ready for use. When cold, if liked, squeeze into it the juice of one lemon.

Miss Wood, 18 Waterloo Road.

Mode. Put into a jar, cover and place in oven, or pan of boiling water. Stew two hours without boiling; it is better to stand one hour before cooking. If required stronger, one teacupful of water, and stew three or four hours, it is then pure essence of beef. Remove all fat with paper.

Miss Horton, 148 Waterloo Road.

Beef Roll

Mode. Mix well together and form into a roly-poly. Tie in a cloth, and boil three hours, cover with raspings or glaze.

Mrs. F.E. Dunn, Merridale Lane.

Mode. Beat the steak well, and make stuffing of bread crumbs, suet, parsley, pepper and salt, and mix with egg. Spread the mixture over steak, roll it up keeping fat inside, neatly tie it in two or three places. Melt dripping in pan or tin, and bake in hot oven for one hour, basting well; when done remove, and stir in brown flour and half a pint boiling water or stock. Boil up and strain over steak.

Miss F.J. Caddick, 166 Penn Road.

Cough Mixture

Mode. Mix cod liver oil and lime water together, add white of eggs - slightly beaten to a froth, add glycerine, then well mix carbonate of soda with the essence of almonds; lastly adding Swiss milk. Well shake together.

Mrs. S. Craddock, Park View House.

Mode. These ingredients to be well beaten together, then put into a bottle, shaken well together, and corked tightly to exclude the air. In half an hour it is fit to use, and may be well rubbed into the parts effected three or four times a day.

Mrs. Hyatt, Herrick House, Crawford Street.