One-half pound of dried rose leaves, one-half pound of dried lavender, one-fourth pound of crushed orris, one ounce each of broken cloves, cinnamon and allspice.

One-half pound of rose leaves, one-fourth pound of ground sandalwood, one-eighth ounce of Attar of roses.

An afternoon coffee may be elaborate or simple, as one may wish. It is admissible to serve only coffee and thin slices of bread and butter, folded together, or rolled, and cakes, various kinds mixed in the basket, or even coffee and cake if you choose, or you may serve ice cream and cake, and the coffee last. Have some friend invite your guests, a few at a time, into the refreshment room where they may be served by the waiters soon after they have greeted the hostess and her attendants.

First course, oysters, raw, and crackers. Second, bouillon served in cups. Third, French lamb chops with French peas in centre of the platter, Saratoga potatoes, rolls, pickles and coffee. Fourth, chicken salad and thin slices of bread and butter. Fifth, ice cream, canned pineapple and Angel food. Sixth, fruit.

Set your table with small plates, upon which place small cups of bouillon with Boston crackers and butter, when this is through with, let all be removed except the butter, and larger plates containing scolloped oysters, Paris potatoes, pickles and squares of bread take their place. Raw oysters in small dishes can be put by each plate with salt, pepper and vinegar convenient; when these are removed serve in the same way, chicken croquettes, Saratoga potatoes, olives and jelly ; when this is also removed it can be followed with some kind of salad, made of either finely cut cabbage, or tomatoes, served whole, or lettuce, either to be dressed with Mayonnaise sauce; again remove and serve coffee, then your dessert and last fruit, confections, ice cream and cake may be added, if desired. The raw oysters can be served as a separate course between the two hot ones, if preferred.

Be careful in your selection, do not choose too young, and take only such varieties as have been reared in a good moral atmosphere. When once decided upon and selected, let that part remain forever settled, and give your entire thought to preparation for domestic use. Some insist on keeping them in a pickle, while others are constantly getting them into hot water. Even poor varieties may be made sweet, tender, and good by garnishing them with patience, well sweetened with smiles, and flavored with kisses, to taste; then wrap well in a mantle of charity, keep warm with a steady fire of domestic devotion and serve with peaches and cream. When thus prepared they will keep for years.

When preserves are put in a jar they should be kept in a very dry, cool place to avoid mold. They should be examined two or three times in the first two months and heated again if not likely to keep. It is always well in canning fruit to take a cloth folded in several thicknesses, wring it out of cold water and lay on a table. On this set the cans for filling. In this way you may pour in the boiling fruit without danger of the cans breaking and also avoid the discomfort of standing over a hot stove while filling your cans. In making jellies it is best to put the fruit in a stone jar placed in a boiler of hot water. When fruit is sufficiently softened pour it in a coarse linen bag and suspend it with a crock under it and leave it until it ceases to drip. While the juice is heating, if the sugar is put in the oven and heated very hot, and then added to the juice, it will cause the jelly to set sooner and be a better color. All fruit will form more readily in a jelly if not quite ripe.

In making cake, to insure success, it is necessary to observe certain rules. Exactness in measurement is essential. As a rule the whites and yolks of eggs should be beaten separately, and the butter and sugar stirred to a cream. The butter may be softened but never allowed to become hot. Sift the baking powder with the flour. In nearly all receipts the flour is measured before sifting. Stir briskly, and when it begins to lighten, transfer to the oven as soon as possible. Cake should be baked in a moderate heat. Study your oven to know just where in it to place your cake, as much of the success depends on the baking. To know when your cake is done pierce it with a broomcorn, if it comes out clean, remove your cake carefully from the oven. Great care should be taken not to jar or expose to the air the cake while baking. Care must be taken also not to get in too much baking powder as it will make it tough and cause it to shrink. Eggs and baking powder are rivals, and should be used sparingly when put together.

The art of making good bread is acquired, not only by the closest attention to rules, but by a certain amount of experience. This is absolutely necessary, and although accompanied by discouragements, and frequent failures, it is the only way any degree of success may be attained. First, one must be able to distinguish good flour from poor: second, one must know when to set bread and how long to let it rise, as it is affected so easily by the temperature of the room in which it is placed. French bread is said to be sweet and good, as a rule, and in making it, two things contribute to this, that is, the manner and form of baking. In making bread, they never make thick loaves. The loaves being so thin, the heat strikes through very soon after they are placed in the oven, hence, all the fermentation is stopped; while in the case of large loaves, fermentation continues to go on after the bread has been in the oven some time, and of course, much of the sweetness is lost. The time required for baking is not less than three quarters of an hour; whether more time is required or not depends upon the heat of the oven. "The little fairy that hovers over successful bread-making is heat; not too little, nor too much, but uniform." To test whether bread is done, rap gently with the fingers; if done, the sound will be hollow, if not done it will be dull and heavy. After removing the bread from the oven, take from the tins, and tilt on one side uncovered until it becomes cool. Bread is certainly a necessity, but we should not make it merely for this reason, for if we make it because we have to, our family will eat it for the same reason; while if we take pride and pleasure in our work, we are sure to have the welcome "well done" pronounced upon it, and the reputation of a good bread maker is worthy any woman's ambition.

The whites of eggs beat stiffer and much quicker when quite cool; therefore keep them in the cellar until wanted for use.

The nature of salt is cooling and all cakes that are composed largely of the whites of eggs should have a good pinch of salt added before beating.

Do not mix up a cake in a bowl that has just come out of hot water; cool it with cold water. It will save you work in the end.

The fresher the eggs the better the result in cake making.