MISCELLANEOUS.

Anxious.—With reference to pensions accruing to the widows of officers, that of a captain is £50 per annum, and £12 to each child yearly; but should death have resulted from exposure, privation or fatigue, incident to active duty in the field, fifty per cent. more is allowed. If from wounds received in action, and within twelve months after having been invalided, his widow would receive twice the ordinary pension. But there are certain conditions to be considered.

Isabel.—As much may be said in favour of one place you name as another. In the Isle of Wight, Ventnor is much esteemed. In the south of England, Bournemouth, Torquay, and Penzance. In the Channel Islands, the south aspects and shore of Guernsey and Jersey; and the Island of Sark for asthma. We know of no "papers nor magazines" that give the local information you require. But there are little guides, as well as local papers, respecting each place, in which you could find addresses and advertisements as to situations for persons needing employment.

Pin-basket.—1. The Mosaic-work made of broken china is called "crazy-china," of which two illustrations were given in vol. xvi., page 636. The weekly number (doubtless to be had at our office) was for July 6th, 1895.—2. The German-speaking men of Europe wear wedding-rings. We have not observed whether in other countries the practice obtains as a rule of national observance.

Petruchio's Kate.—We could not answer you in a few sentences, so must recommend you to procure a book on such games, viz., Brand's Observations on Popular Antiquities (Chatto & Windus), see pages 205-215.

Brown Bee.—If you failed to get that description of chocolate at the Junior Army & Navy Stores, and at so many shops, we recommend her to visit some of the large confectioners and grocers' stores in the City.

M. S. C.—We do not know to which you refer, but a "thunder-bolt" is a shaft of lightning, or stream of electricity passing from the thunder-cloud to the earth. In geology it means a belemnite or meteoric stone, or fire-ball, which sometimes falls to the earth; an aërolite, at times found of enormous size; aer signifies "air," and athos a stone. It is a combination of metal and stone. Fire-balls, (bolides) and meteors are explosive, the meteors appearing during the day, and the fire-balls at night. Iron is specially present, but the metals appear to be an alloy.

M. A. D.—We do not think you read our answers, or you would not ask a question already so often answered. There is no rule for the wearing of a ring on any special finger, excepting only the wedding-ring. But the third finger of the left hand is not kept exclusively for that.

Mildred.—Your writing is too large and coarse-looking. Slope it a little from left to right, and reverse the plan in reference to the light and heavy strokes, the downwards heavy, the upwards light. It will be more graceful and artistic.

Dear Mr. Editor,—I have begun making a collection of photos of bridges, and am very anxious to get some from everywhere (except Australia), especially Norway and Russia. Would some of your girls kindly lend a hand? and in return, I could send, not bridges, as I live in the bush, but hornets, beetles, or stamps. The bridges must be named, unmounted, and not more than 8×6 inches, as I put them in a book.

Yours faithfully,
Aunt Scis.

Mrs. Geo. Barnard, Coomooboolaroo, Duaringa, Rockhampton, Queensland.

[THINGS IN SEASON, IN MARKET AND KITCHEN. DECEMBER.]

One glance round the markets and shops in any week of December tells us that Christmas is the prominent thought in the minds of all who have anything to sell, and that royal bird, the turkey, is very much en evidence. But we cannot eat turkey all the weeks of December, and every day is not Christmas Day. Let us, therefore, take a look round with the object of seeing what else there is that is peculiar to the month, and that will help us in compiling our daily menus, as well as to make variety on extra occasions.

Among fish we have the dory—supposed by some to be the fish blessed by our Lord in the miraculous feeding of the five thousand. It is an unsightly fish, but most excellent for flavour and delicacy, very much resembling turbot, and it should be boiled and served the same as the latter.

Turbot is also in excellent condition now, so is cod; then we have ling, a cheap and nourishing fish, thought much of by dwellers on the northern coasts, and we have smaller fish in abundance.

All meat is, of course, in prime condition—almost too prime for some tastes—and we may even indulge in an occasional little roast pork, for if ever pork may be said to be wholesome it is now. Hams and pickled tongues make a feature in the shops now, also pork pies of every imaginable size, weight and kind. The wise and happy are they who can cure their own hams, pickle their own tongues, make their own sausages and bake their own pies—these have not to be taken on trust.

The list of vegetables and fruits is a long one; what we have not in a fresh state we can purchase dried, and there is no lack of variety either way.

Brocoli, savoys, celery, seakale and Scotch kale are all at their best; a touch of frost improves their flavour, but the later severe frosts of January are apt to kill them off entirely. We should make plentiful use of these now, for there will come a time later on when green food will be scarce, and we can then bring out our dishes of carrots, parsnips and the like.

As long as the supply of English apples and pears lasts we should have them frequently, we can have recourse to the cheaper foreign kinds when our own are all gone. Almonds, walnuts, filberts, hazel nuts, and many more, are very plentiful, and this shows us they are the natural food of winter time.

It might be well this month to devote one of our menus to such dishes as are Christmas-like in character, and to make the other festive without being suggestive of this special feast at all.

No. 1. (CHRISTMAS MENU.)

MENU No. 2.

A recipe for Clear Gravy Soup may not be unnecessary. A pound of gravy beef, and a small knuckle-bone of veal; simmer these in a glazed earthenware vessel, that will hold about two quarts of water, for several hours, but never allow the liquor to boil. When about half cooked add to it a whole carrot cut in four, two or three onions and a bunch of savoury herbs, but no turnip. Strain off the liquor when done enough so that the fat may settle on the top, and then carefully remove it all. When about to re-heat it, pour it into a fresh vessel and season it to taste, then add a teaspoonful of cornflour wet with water, and a teaspoonful of Liebig's Extract of Meat, to give a little more "body" to the stock. Any special flavouring liked may be added at this time, but if the liquor has been properly cooked its flavour will be sufficiently good.

When we speak of "boiled" fish of any kind, it must be remembered that it should never by any means actually "boil," but only simmer gently until done. To boil anything is to spoil it, although, as a cookery term, we speak of it so.

Of the sauces, it may be needful to mention one in detail, namely, the Genoise sauce.

For this take half a pint of milk and put it into a saucepan with a few strips of thin rind of fresh lemon; when it boils pour it on to a spoonful of cornflour previously dissolved in a little cold milk, add this to the yolks of two eggs, an ounce of butter, pepper and salt, and stir these carefully over the fire. When the mixture boils, withdraw it, and add gradually the juice of half a fresh lemon. This sauce should be a clear bright yellow and of the consistency of good cream.

It is usual to stuff a turkey with sausage-meat at the breast end and put a veal stuffing in the body of the bird, or a mixture of boiled chestnuts, breadcrumbs and forcemeat is very good, but somewhat rich. The time the bird will take to roast depends entirely upon its weight, a quarter of an hour to a pound is the correct proportion to allow. Keep well basted, and shield it from the fierce heat.

If intended for eating cold a turkey is never so nice as when "braised," if only a vessel can be found large enough to contain it and keep it covered. A few slices of fat bacon should be put with it, and plenty of good dripping, and rather more time allowed than for roasting; moreover, the cover should be kept tightly closed to keep in the steam. Drain away all the fat, but leave the bird to get cold in the pan. Garnish with its gravy when that has set to a jelly.

The sauce for a salmi should be prepared first, and the joints of the birds just allowed to simmer in it for a little while. Make the gravy from very good strong stock, adding a thickening that shall be transparent, and whatever drops of gravy can be gathered together. A little beef essence may be needed to enrich the stock, also plenty of seasoning. Chopped mushrooms should be added whenever possible, not many will be required. Serve fried potato chips with a salmi, but no other vegetable.

Almost everyone has a recipe for plum pudding; it is one of those possessions about which every woman is more or less conceited, so we will not take up space by giving another here. Neapolitan Pudding may, however, be new to some of our readers, and it is one that is well worth being known by all. For it a few macaroons, some sponge cakes, a little apricot jam and a pint or more of rich well-flavoured custard will be needed. Half an ounce of dissolved isinglass should be stirred into the custard, and this should be flavoured with some essence. Arrange the macaroons at the bottom and round the sides of a buttered mould. Spread the sponge cakes with jam, and fit them in, pouring a little juice over all. Pour in the custard while it is hot, and cover the mould tightly, setting it aside to become cold and stiff. When it is turned out, heap some bright jelly around the base and garnish the top with preserved cherries and greengages cut small.

Meringues are more difficult to make, and require practice to do them well. The cases require the frothed whites of the eggs to be whisked until very firm, and the sugar should be beaten in with a light hand. Drop this by small spoonfuls on to greased note-paper; bake to a very pale brown, slip off the paper with a sharp knife, scoop out a little of the inside and fill up with cream whipped very stiffly. Any flavouring that may be liked can be used.

Croustades of various kinds have been given so often in these pages that it is hardly necessary to repeat the recipe here. Fry the bread in butter or lard, and spread with whatever mixture is chosen whilst they are warm, garnish prettily, and serve warm and fresh though not hot.