lines are filled up, and the thread is fastened off. The second and upper horizontal line is begun in the right-hand corner, and the branched and escalier patterns worked exactly as those above described; the crosses are, of course, already perfect. For the central pattern, consult Fig. 3. The dotted line represents a thread which has been run through the canvas to mark the middle of the work. This thread is, of course, withdrawn after the completion of the work. As every line of the escalier pattern requires two rows, four rows are necessary to complete the pattern. Fig. 3 represents two of these rows, the last quarter of the first and the first quarter of the second row. The remainder of the pattern is finished in two rows worked in the same way. In the longest arm of the central

which will be found the safest and best perceptible method of fastening on a new thread. When the fringe has been carefully combed out, it is desirable to place the canvas between two damp cloths and iron it on both sides.

ORNAMENTAL MATCH-BOX

(APPLIQUE).

Box of carved wood in the shape of a miniature sleigh, and covered with Russian leather. The little casket in the centre, intended for the reception of the matches, has upon the lid an appliqué embroidery of brown velvet. The appliqué figures are cut out of perforated cardboard, sewed on with blue silk in knotted stitch and point russe. The wheatears are embroidered with écru-colored silk in chain stitch

TURKISH TOWEL, EMBROIDERED IN KNOTTED STITCH, ETC.

THE towel is of soft écru-colored stuff, and is cut about three inches at intervals up the lower edge. The sides are then turned back and sewn so as to leave vandykes, and the space between is filled up with double wool. Strands of blue wool, about eleven inches long, are folded in half, and knotted to the sides of the vandyke. Each double knot is made with four strands, and consists of a right and left knot. The two centre strands are used as foundation threads, and held firmly in the left hand while the knot is made. For the left knot, place the first strand loosely over Fig. 1.

fastened at the edge with buttonhole stitch. It is sewn to a cork sole covered with flannel. The edge is finished with a leaf ruche of ribbon.

the foundation thread, so that it forms a loop on the left side towards the right hand, and hold it fast between the thumb and forefinger of the left hand. Then pass the fourth strand over the first, then under the foundation, and through the loop from underneath upwards, draw the two strands tight, and push the knot to the proper distance from the vandyke. The right knot is made in the same way, but in the contrary direction. Begin the work with one double knot in the centre of the vandyke, and increase or diminish the number of double knots in the row according to illustration. Then knot each twelve strands together between the work, and cut the ends even.

INSERTION (CROCHET AND BRAID).

THIS pattern requires cotton, No. 14, and a piece of vandyked braid, and Penelope hook, No. 3. The leaves are first crocheted, and are all worked alike; make a chain of 26, 1 treble in the 21st, 2 chain, 1 long in the 18th, 2 chain, 1 double long in the 15th, 2 chain, 1 double long in the 12th, 2 chain, 1 long in the 9th, 2

Receipts, Etc.

ON CARVING.

ALTHOUGH carving with ease and elegance is a very necessary accomplishment, yet most people are lamentably deficient, not only in the art of dissecting winged game and poultry, but also in the important point of knowing the parts most generally esteemed. Practice only can make a good carver; but the directions here given, with accompanying plates, will enable any one to disjoint a fowl and avoid the awkwardness of disfiguring a joint.

In the first place, whatever is to be carved should be set in a dish sufficiently large for turning it if necessary; but the dish itself should not be moved from its position, which should be so close before the carver as only to leave room for the plates. The carving-knife should be light, sharp, well-tempered, and of a size proportioned to the joint, strength being less required than address in the manner of using it. Large solid joints, such as ham, fillet of veal, and salt beef, cannot be cut too thin; but mutton, roast pork, and the other joints of veal, should never be served in very delicate slices.

A Round (Buttock) or Aitch-bone of Beef.-Pare off from the upper part a slice from the whole surface, of about half an inch thick, and put it aside; then cut thin slices of both lean and fat, in the direc

ribs, from a to b, commencing either at the centre or the side. The under part should be cut across the bone, as at c for the lean, and d for the rich fat; many persons prefer the under to the upper part, the meat being more tender.

Fillet of Veal.-Carve it in the same manner as the round of beef, but the upper slice should be cut somewhat thinner; as most persons like a little of the brown, a portion of it should be served along

MISCELLANEOUS COOKING.

Lobster or Crab Cutlets.-Take out the meat of either a lobster or crab, mince it up, and add two ounces of butter, browned with one tablespoonful of flour, and seasoned with a little pepper, salt, and Cayenne. Add about half a pint of strong stock, stir the mixture over the fire until quite hot, and lay it in separate tablespoonfuls on a large dish. When they are cold form them into the shape of cutlets, brush them over with yelk of egg (beaten), dip them clarified beef dripping, and place them round a dish, in bread-crums, fry them of a light-brown color in with a little fried parsley in the centre.

Economical White Soup.-Pare some Jerusalem artichokes; put them on to boil with an onion or two. When thoroughly done, rub them through a sieve; flavor with pepper, salt, and a little sugar, and mix with milk; then boil it up, and, if necessary, thicken with a little flour. Celery boiled and rubbed through with the artichokes is a great improvement. In summer vegetable marrows, turnips, or broad beans may be substituted for the artichokes, and are excellent.

A Good Chicken Pie. -Boil chickens in water barely to cover them, until the blood is entirely skimmed off. Fifteen or twenty minutes is enough. Take them out into a dish, and cut them up as they should be carved if placed whole upon the table. If the skin is very thick remove it. Have ready, lined with a thick paste, a deep dish, of a size proportioned to the number of chickens which you intend to use; put in the pieces, with the hearts and livers, in layers; sprinkle each layer with flour, salt, and pepper, and put on each piece of chicken a thin shaving of butter: do this till you have laid in all the pieces; put rather more of the spice, flour, and butter over the top layer than on the previous ones, and pour in as much of the liquor in which the chicken was boiled as you can without danger of its boiling over. Lay on the upper crust, and close the edges very carefully: prick the top with a knife. Cut leaves of crust and ornament the top. Bake two hours. The rust for chicken

pie should be twice as rich as for fruit pies. Use mace and nutmeg if you wish.

A Sauce for Stewed Steak or Stews in General. For one Quart.-Cut into dice one carrot, two onions, one head of celery, and two turnips; fry lightly in a small quantity of butter; stir to prevent burning; add sufficient of brown sauce to make the required quantity: boil slowly till the vegetables are done; put in a pinch of sugar, a little pepper and salt, and it is fit to serve. Horseradish Sauce. -One teaspoonful of made mustard, a very little brown sugar, two tablespoonfuls of vinegar, and three of cream, and as much fine-grated horseradish as will make it as thick as a custard.

Potted Beef.-Take two pounds of tender beef (the inside steak is the best) with a little fat, cut it into sinall pieces, and put it into a jar with sufficient water to cover it; let it stew slowly in the oven or on a stove for some time, taking care it does not burn. When quite tender, beat it in a mortar with a little mace, Cayenne, salt, and butter. It must be very well beaten, quite to a paste; then put it into pots, and when cold cover with butter.

Rissoles.-Take about half a pound of trimmings of puff paste, give it three turns or folds, roll it out to the thickness of a penny piece, place small balls of croquette meat at the distance of about two inches from each other, moisten the paste around these with a little egg, fold the flap of the paste over the balls, press all around them with the edge of the thumb, cut them out with a fluted round tin cutter, place them on a floured dish, dip them in egg, and then bread crum and fry them (in hot lard) a light brown color; dish them up with fried parsley.

Mutton Collops.-A few slices of a cold leg or loin of mutton, salt and pepper to taste, one blade of pounded mace, one small bunch of savory herbs minced very fine, two or three small onions, two or three ounces of butter, one dessertspoonful of flour, half a pint of gravy, one tablespoonful of lemon-juice. Cut some very thin slices from a leg or chump end of a loin of mutton; sprinkle them with pepper, salt, pounded mace, minced savory herbs, and minced onion; fry them in butter, stir in a dessertspoonful of flour, and the gravy and lemon-juice, simmer very gently about five or seven minutes, and serve immediately.

To Dress a Sheep's Head.-One sheep's head, sufficient water to cover it, threee carrots, three turnips, two or three parsnips, three onions, a small bunch of parsley, one teaspoonful of pepper, three teaspoonfuls of salt, quarter of a pound of oatmeal. Clean the head well, and let it soak in warm water for two hours, to get rid of the blood; put it into a saucepan, with sufficient cold water to cover it, and when it boils, add the vegetables, peeled and sliced, and the remaining ingredients; before adding the oatmeal, mix it to a smooth batter with a little of the liquor. Keep stirring till it boils up; then shut the saucepan closely and let it stew gently for one and a half or two hours. It may be thickened with rice or barley, but oatmeal is preferable. Sufficient for three persons.

Hashed Pork.-The remains of cold roast pork, two onions, one teaspoonful of flour, two blades of pounded mace, two cloves, one tablespoonful of vinegar, half a pint of gravy, pepper and salt to taste. Chop the onions and fry them of a nice brown, cut the pork into thin slices, season them with pepper and salt, and add these to the remaining ingredients. Stew gently for about half an hour, and serve garnished with sippets of toasted bread.

Breakfast Dish.-Poached eggs and tomato sauce are excellent. This dish should be served very hot.

CAKES, PUDDINGS, ETC.

Sponge Cake.-Half a pound of loaf sugar, not quite a quarter of a pint of water, five eggs, one lemon, half a pound of flour, quarter of a teaspoonful of carbonate of soda. Boil the sugar and water together until they form a thick syrup; let it cool a little, then pour it to the eggs, which should be previously well whisked; and after the eggs and syrup are mixed together, continue beating them for a few minutes. Grate the lemon-rind, mix the carbonate of soda with the flour, and stir these lightly to the other ingredients; then add the lemon-juice, and when the whole is thoroughly mixed, pour it into a buttered mould, and bake in rather a quick oven for rather more than an hour. The remains of sponge cakes answer very well for trifles, light puddings, etc., and a very stale one (if not mouldy) makes an excellent tipsy-cake.

Rock Cakes.-Break six eggs in a basin, beat them till very light, add one pound of pounded sugar, and when this is well mixed with the eggs, dredge in gradually half a pound of flour, and add a few currants. Mix all well together, and put the dough with a fork on the baking tin, making it look as rough as possible. Bake the cakes in a moderate oven for half an hour; when done, allow them to cool, and store them away in a tin canister in a dry place.

Fig Pudding.-Three-quarters of a pound of grated bread-crums, six ounces of suet chopped fine, half a pound of figs also chopped, six ounces of moist sugar, some nutmeg, and a teacupful of milk and one egg; mix the bread and suet first, then the figs, sugar, nutmeg, and egg, and add the milk lastly; boil in a basin for four hours. Serve with sweet sauce. Half the quantity can be made and boiled two hours.

A good Receipt.-Four pounds of oatmeal, four pounds of treacle, one pound of sugar, one pound of butter, two ounces of powdered ginger. Set a pan before the fire with the treacle and butter in it. When dissolved, add the other ingredients, and stir it as stiff as you can with a knife, but do not knead it. Add a teacupful of brandy (if liked), and bake it in a cool oven in dripping-pans or flat dishes about two inches thick. Don't turn it out till quite cold, or it will break, but cut it across with a knife where you would like it divided. It must be baked in a cool oven.

Black-cap Pudding.-Put a piece of butter into a stewpan; when melted, add a teaspoonful of flour, stir a few minutes, but do not let it take color; add a gill of milk and stir on the fire until boiling, then add white sugar to taste, and stir in, off the fire, the yelks of three eggs; whisk the whites into a stiff froth and stir them in lightly; butter a plain mould well, and sprinkle the bottom with currants so as to cover it entirely; put the pudding to steam for twenty minutes. Take care the water is boiling when the pudding is first put on, but on no accouut let it boil after, or it will be spoiled; serve with jain or wine sauce.

Barley Sugar.-Dissolve a pound and a half of loaf sugar in half a pint of water, with the white of half an egg; when it is at candy height add a teacupful of strained lemon juice, and boil it quickly till it recovers its former state; pour it over a marble slab, and when it becomes stiff, cut it in strips and twist it.

Apple Snow.-Put twelve good tart apples in cold water, and set them over the fire; when soft, drain the water, strip the skins off the apples, core them, and lay them in a deep dish. Beat the whites of twelve eggs to a stiff froth: put half a pound of finely-powdered white sugar to the apples; beat