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XMAS HINTS AND RECIPES. When meat, fowl, goose, or turkey roasting, basting should be frequent to prevent the meat charring and to assist in retaining the flavor. When roasting a turkey fasten a sheet of white paper, well buttered, over the breast with small skewers, and that will protect it from burning. Before cooking -a goose or duck pour boiling water over and through it. By doing this you will remove the oily flavor. For sage and onion stuffing use three or four large onions, some fresa sage leaves or dried sage, four ounces of breadcrumbs, one ounce of butter, salt and pepper and one egg. To make apple sauce you want six or eight large apples, half an ounce of butter, and a tablespoonful of moist sugar. Peel and core the apples, put them in a saucepan in some cold water and simmer until the pieces may be easily mashed to pulp. Add the sugar and butter, and serve hot. The remains of plum pudding may be turned into a basin and re-stemed without detriment, or sliced, cut into cutlet shapes, dipped in egg crumb, and fried, each little cutlet having an almond stuck into one end. Bread Sauce.--The Christmas roast turkey would be incomplete without its usual accompaniment - bread sauce. To make this, put into an enamel saucepan one pint of milk, with a pinch of salt, two or three pep percorns, a flavoring of nutmeg, and a blade of mace, one onion, and a than piece of lemon rind. Let all stew till the milk is well flavored, then strain it on to very finely sifted 'bread crumbs, to which has been added a piece of butter, the size of a walnut. Beat up with a fork till very smooth, and keep the sauce very hot. The quantity of breadcrumbs and milk used must be regulated according to the number of diners, but no more milk should be used than will be absorbed by the crumbs. Christmas Teacakes.-Two ounces of butter, two ounces finest flour, two eggs, two tablespoonfuls sugar, small pinch baking powder, mince meat. Put two ounces of butter into a small jar, place this in a larger jar of warm water (taking care that the water does not get into the butter) until the butter is nearly melted. Beat the melted butter into a cream and mix in slowly while beating two yolks of eggs previously beaten; add very gradually the flour, dried and sifted; then the sugar; lastly, stir in lightly two whites of eggs beaten to a stiff froth and the pinch of bak ing powder. Quarter fill dariole moulds or patty 'pans with cake mix ture, put in half a teaspoonful of mincemeat, then nearly fill moulds with cake mixture

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