d is a novel
variation to the customary mint sauce. Soak one cupful of chopped mint
in one pint of water for one hour. Strain, heat to the boiling point
and pour over one half box of gelatin which has been softened in half a
teacup of cold water. Add three tablespoonfuls of sugar, four
tablespoonfuls lemon juice and a saltspoonful of salt. Pour into molds
and set in a cold place to harden. Turn out on chilled saucers just
before serving.--Contributed.

TONGUE IN PORT WINE.--Boil a beef's tongue until it is tender enough to
stick a fork through; put it in cold water and remove the skin; set it
away until cold; save the water in which it was boiled and put it on
the stove with four small onions and two small carrots, boil until the
vegetables are tender, then remove the carrots and mash the onions into
pieces; brown two tablespoonfuls of brown sugar, add it to the liquor,
with a level teaspoonful each of allspice, cloves and mace, and pepper
and salt to taste. Blend two tablespoonfuls each of butter and flour,
thicken the liquor with this and add three quarters of a cup of port
wine. Split the tongue lengthwise, put it in the liquor and heat
thoroughly, and serve with the sauce.--Mrs. Whitehead.

SYRIAN STEW.--To be eaten with boiled rice. Neck of mutton will do
nicely for this. Separate the fat from the lean meat. Mince the fat and
melt it in frying pan. Cut the lean meat into chunks about a cubic
inch, more or less, in size, and fry in a hot fat. Have at hand an
earthen cooking vessel; remove the meat from frying pan when done and
drop into the earthen vessel. Have ready the vegetables, also cut into
chunks (not slices), and brown in the fat, removing them as they brown
and putting them with the meat. Next, slice two large or four small
Spanish onions (slicing not into rings, but first into halves,
lengthwise; next slicing each half lengthwise), and fry until well done
(sprinkling them with salt hastens the process). Add these to the meat
and vegetables, then add a cupful of canned or fresh tomato and a small
quantity of water, seasoned with salt and that brown pepper which is
more spicy than hot; let it come to a boil and simmer gently. It should
be begun two hours before mealtime. Any vegetable will do. Vegetable
marrow is excellent, but this should be allowed to steam for awhile
with the meat and onions before the tomatoes are added and cooked
without water. For potatoes, add a few cloves or a small piece of
cinnam