sauce and a
little parsley. Allow to cook for about five minutes. Serve on buttered
toast.--Mrs. Aaron J. Bessie.

SCRAMBLED EGGS WITH SALMON.--One small can salmon, free from bones and
skin, one cup bread crumbs, six eggs beaten light, salt and pepper to
suit taste, one tablespoon butter, melt butter and add salmon, eggs and
crumbs and seasoning. Brown nicely.--Mrs. Aaron J. Bessie.

HAM PATTIES.--Chop cold cooked ham and add one half amount of bread
crumbs, season to suit taste, use enough milk to form in patties, place
in pan and break on each an egg. Cook covered until eggs are
done.--Mrs. Aaron J. Bessie.

WELSH RAREBIT.--One pound cheese grated, one large tablespoon butter,
one large tablespoon catsup, one quarter teaspoon salt, dash of red
pepper, one gill of beer. Cook until smooth, stirring all the time.
Serve hot on buttered toast.--Mrs. Aaron J. Bessie.

Kookery Kinks

Fish may be scaled more quickly if dipped in boiling water for a
moment.

Do not wash meats in water, wipe them with a wet cloth.

The whites of eggs will whip more readily if a pinch of salt is added
to them. If the eggs are placed in cold water for a time before being
broken, they will whip easily.

A small quantity of soda, stirred into milk or cream, will keep it from
souring in hot weather.

A few drops of lemon juice added to the water in which potatoes are
boiled will prevent the potatoes turning dark when cooked.

In mixing liquids with salads, add the liquid to the salad by degrees.
They will blend more readily.

To preserve the color of green vegetables put them on to cook in
boiling water with a pinch of soda; or, keep the cover off the kettle
while boiling them.

If you use too much salt by mistake add a trifle of sugar or a vinegar,
according to the dish. This will counteract the salty taste.

Measuring Hints

A cupful of liquid means all the cup will hold.

A spoonful of liquid is all the spoon will hold.

Salt, flour, seasoning spices, butter and all salads are measured
level.

To measure a level spoonful, dip the spoon into the dry material,
taking up a heaping spoonful, then level it off even with the edge of
the spoon with a knife.

To measure a part of a spoonful, cut lengthwise of the spoon for the
half and crosswise for the quarter.

A tablespoonful of butter should be measured before melting.

A tablespoonful of melted butter should be measured after being melted.

Measure a cupful of