TO BLANCH ALMONDS.
Shell the nuts and pour boiling water over them; let them stand a minute, then throw them into cold water; rub between the hands and the dark skin will come off.
BOILED FISH.
One mountain trout or white fish, clean and wash well, sprinkle salt on the inside and out and let it stand over night; in the morning put into salt boiling water, boiling fifteen or twenty minutes. Lay on a platter sprinkled with chopped parsley and serve at once with hot potatoes boiled in salt water. For gravy, a large piece of butter melted but not boiled; pour the butter slowly into a tureen, leaving the salt in the dish. Add chopped parsley. — Mrs. Werner.
SPICED CURRANTS.
Stem three pints of ripe currants. Make a syrup of three parts of sugar to one of strong vinegar. Add currants, boil for a few minutes, stirring constantly to prevent burning. Spice with cinnamon and cloves. — Mrs. H. C. Dimick.