WHAT THEY DO IN THE SPRING.

Waikato Times, Volume XXII, Issue 1848, 10 May 1884, Page 4

WHAT THEY DO IN THE SPRING.

In the spring the Rood wife's fancy turns to thought* of denning house, In the spring the dainty maiden diggeth greens and eateth souse ; In the spring the young man thinketh--would I had a little wife. But he bconteth not the troubles_ that must wait on married life.— Chicago Sun.

At a dinner recently given by Mrs William Astor to President Arthur, there were eighteen covers. The service win entnely of solid gold and silver -the family plate of the Astors being valued at §175,000. Eight courses comprised the dinner, which was served by the Pinards. The dining-room in oak, with huge chimney-places, where log-fires burned, presented an imposing Bight. It seem-, odd that, in a piincely establishment like the Astor the services of an outside caterer had to be called in. Hiou Ljfk Below Stairs.— " Why did yop leave your last place?" was asked of the man who had applied for the position of coachman, and announced himself without a fault. " Family went to Euroj c. sir." "Yes; but the horses were left behind." "So they were sir, and so was cook." "Did you have ft fuss with the cook?" "Well, sir, she was a very capital person, but no lady. She wanted to dress up of an evening and have me drive her out and let her put on the style of the missus, but when I desired to give a billiard party, what did she do but kick, about serving up the luncheon. As I said sir, she's a handy meat and pastry cook, but she's no lady, and so Heft." To those who can eat eels, there can be no more delicate or delicious way of cooking them than by following the accompanying recipe : Buy your pel the day before you are to eat it, and have it cut in pieces about two inches long, and not skinned. Wash it well and put it in a stewpan with a good-sized onion-slice, a piece of lemon-peel and pepper and salt, and only sufficient water to cover it. Let it boil gently till quite tender, then take out the eel and put it on a dish, and pour the stock into a basin, where it will settle into a jelly. Then, befoie using next day, all thu fat which makes a dish of eels so objectionably rich can be skimmed o(T, leaving only the pure jelly (this jelly will keep in cold weather for several days). When you want to prepare your dish, you put your eel and the jelly into a stewpan, and have ready in a basin a couple of eggs well beaten up, yolk and white together, with a small cup of milk, some chopped parsley and chervil, and a lai^e tablespoonful of tarragon \ inegar. When the eel and jelly are bo. ling, pour in this mixture, and keep it well stiued while it boils. In a veiy fey moments it will be ready to bo dished. The mixture forms a sort of curd, which is exquisitely delicate in flavour.