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A FEW GENERAL HINTS.


HOW TO BLANCH ALMONDS.

Shell the nuts, and pour boiling water over them; let them stand in
the water a minute or two and then throw them into cold water. Rub
between the hands.


TO CLEAN CURRANTS.

Sprinkle thickly with flour, rub well until they are separated and the
flour, grit, and fine stems have loosened. Throw them into a strainer
and wash thoroughly in cold water; change the water often; shake well
in the strainer; then drain between towels, pick over carefully, and
dry them in a warm place, but not in the oven. Put away in jars, cover
closely, and they are ready for use at any time.


SERVING FOOD.

Hot food should be served hot, and on hot plates. Cold food should be
served very cold. A little garnish of parsley, hard-boiled egg, sliced
lemon, toast, watercress or centre of a lettuce head adds much to the
attractiveness of a dish. Small rolls, a square of bread, or croutons