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Lamington Cake.-This recipe, I understand, originated in Brisbane when Lord Lamington was Governor of that State. You may come across it in various forms, but the following is the original recipe. You will need 1 cup of butter, 3 cups of flour, 2 cups of sugar,- 5 eggs, leaving out the whites of 2 for icing, 1 small cup of milk, 1 small teaspoon of carbonate of soda, 2 small teaspoons of cream of tartar, dissolved in the milk, and some van- illa flavoring. Rub the butter and sugar together, add the egg and milk with the flour in which the soda has been sifted. Bake for 20 minutes in long, flat tins, about ten inches long and three inches wide, in a good oven. When cold, cut into blocks and ice all over with an icing made as follows: 1/4lb. butter, 1lb. icing sugar beaten well together, add the whipped whites of 2 eggs, with 3 large tablespoons of grated chocolate, add essence of van- illa to taste. Cover the blocks all over

Immediately and roll them in desic-    

cated cocoanut.    

-Mrs. E. G. Godfrey.

Stirling View, Ongerup.    

Haricot Bean Dishes.-Haricot beans can make many nutritious and appe- tising dishes for those who must or merely wish to reduce the cost of win- ter catering. They are much used in America, France, and Italy. The fol- lowing are some nice recipes:-Mayon- naise of Beans: Use good fresh beans, soak them in plenty of cold water for 24 hours, pour off the water, and turn the beans into a saucepan with suffi- cient fresh water to cover them well; directly water boils move the sauce- pan to the side of stove, where it will keep at simmering point until beans are cooked; this will take from an hour to an hour and a half. Quick cooking spoils haricot beans, and makes them break. When tender drain off the water and leave beans in the colander at the side of the stove till dry; then blend them with plenty of thick - mayonnaise dressing (made without oil) and pile in an en- tree dish; serve garnished with pow- dered parsley. This is excellent for a supper or luncheon dish, and may be eaten hot or cold. Bean Saute: Boil as usual, and then drain. Dry the beans in a cloth; melt 2 or 3 oz. of butter in a saucepan, and add the beans; season with salt and pepper, and toss the beans about in the but- ter until they are thoroughly hot and butter is clear; add a squeeze of lemon juice and some powdered parsley, and serve; if liked an onion can be diced and fried in the butter before adding the beans. Bean Croquettes: Cook a cup of haricot beans as above, and pass them through a sieve; mix with half a cup of fine breadcrumbs, moistened with a little milk or butter, and 1/2 a cup of mashed potatoes; season with salt, pepper, parsley, and thyme; bind with an egg, and shape into round cakes; leave for a short time; dip in egg and breadcrumbs, and fry in boil- ing fat. Bean Shape: Cook the beans as above, and then chop them finely or pass them through a mincer; season with pepper and salt, and sufficient   grated cheese to make the mixture sa- vory; make a custard mixture by mix- ing the beans with milk and eggs in the proportion of a cup of bean puree to a cup of milk and 2 eggs; beat well together and pour into a greased mould; steam or bake slowly until set; use a double steamer if possible, or bake in a dish of hot water; this keeps the custard from curdling. Beans and Pork: Put the soaked beans in a cas- serole with an onion cut into dice, se- veral slices of lean bacon or ham, a little pepper, and just enough water to come half-way up the beans. Cook very slowly until the pork and beans are tender, and the water is reduced to two-thirds; thicken a little with flour worked smoothly with a little stock or water, and serve in the cas- serole. Bean Pie: Moisten sufficient beans with some good brown stock, and place them in layers in a dish,

with slices of bacon or ham; cover good short paste and bake a golden


-Mrs. M. Hubbard, 29 Tower-

street. West Leederville.