This unnamed island where Mr. Andrée was left is situated a few miles from Brunskär, which has two houses. One of the two is owned by a tailor, who goes around once or twice a week in a boat to visit his customers, who are dispersed over the archipelago. Of course the tailor's eyes were attracted by the sight of a pair of trousers floating in the air, and he rowed to the spot to see what such a signal meant. And this is how Mr. Andrée was restored to life, and thus enabled to pursue his grand idea of reaching the North Pole in a balloon. Having given some idea of Mr. Andrée's career, and shown a few traits of his energetic character, I purpose, as soon as possible, to tell my young readers the story of the preparations he is now making for this great aerial voyage, which is attracting the interest of scientific people all over the world. Mr. Andrée will start on this perilous voyage some time this year, probably in July, if he can get all things ready by that time. His friend, Mr. Elkholm, will accompany him, and it is not impossible that the explorers may land somewhere in America, after having passed, perhaps, over the North Pole, or at least very near it. [Illustration: SAMUEL A. ANDRÉE.] A BATTER THAT WORKS THREE WAYS. With very slight change one may convert the same material into several varieties of fancy bread. Southern cooks understand this so well that they frequently set aside a mixture, after having supplied the breakfast-table with griddle-cakes, only to have it reappear at luncheon in quite different guise--as "pone," muffins, egg-bread, or "pop-overs." If kept in a cool place an ordinary batter will remain sweet for twenty-four hours, and the addition of an egg or a spoonful of baking-powder will quickly restore its lightness. By way of proving the many-sidedness of certain mixtures, let us see how the use of muffin-cups, waffle-irons, and frying-pan will alter results, and turn out for us "Virginia puffs," "Aunt Sally's waffles," and "bell fritters." The necessary ingredients for all three dainties are: 1 quart of milk; 1-1/2 pints of flour (half a pint to be set aside for fritters, which require more than puffs or waffles); 4 eggs; a table-spoonful of butter and lard combined; a heaping teaspoonful of baking-powder; a small teaspoonful of salt. The Virginia puffs will require everything except the half-pint of flour reserved for fritters. Set aside a coffee-cup of milk, and put the rest in a farina-kettle over a brisk fire. Sift a pint of flour into a bowl. Gradually pour over it the coffee-cup of cold milk, heating until it becomes a smooth paste. By this time the remainder of the milk will be hot enough (it must not boil) to stir little by little into the paste. Next add the butter, lard, and salt, then the baking-powder mixed in a little dry flour. Now beat, beat, beat with a big spoon and plenty of muscle, for the success and puffiness of your puffs depend largely on the amount of energy expended on them.