soutache, sewed on with black silk. The remainder of the embroidery is worked in satin, chain, and knotted stitch, and in point russe, with brown silk and gold thread. The straps and pockets inside must be made to contain a knife, scissors, cottons, and silks. The satin is quilted with brown purse silk. The separate parts are fastened together with buttons and buttonholes, and the handle is stitched down the centre and along each side. TRIMMING FOR LADIES' CHEMISES (CROCHET). (See Fig. 6, Second Side Extension Sheet.) THIS effective design for the neck and sleeves of a chemise is worked in one piece as follows: Cast on 978 stitches. This extra length is required because the foundation chain forms the centre of the work, and is drawn into small vandykes. Close with a slip stitch and crochet as follows the 1st round: 5 chain, miss 5, 1 double, repeat. 2d. 3 slip stitches, *9 chain, 2 long treble (the upper parts drawn up together) in the 6th of the 9 chain, 1 double in the centre of the next 5 chain, repeat. 3d. 4 slip stitches, 1 double, alternately 5 chain, miss 9, 1 double, repeat. 4th. 4 chain, the first 3 to form 1 treble, 1 treble in the next stitch but 1, 1 chain, repeat. 5th. 7 chain, the first 4 to form 1 long treble, *1 long treble in the 5th stitch, 3 chain, repeat from *. 6th. 4 chain, the first 3 to form one treble, alternately 1 treble in the next stitch but 1, 1 chain. 7th. stitches must be reversed, so that 1 double is crocheted in the 5 chain of the previous round. Then follows 1 round like the 8th; and then along the other side of the foundation chain 3 rounds like the 2d, 3d, and 4th. The sleeve trimming is joined to the neck at the shoulder for a length of about 8 inches by a row as follows: 1 double in the upper part of a treble on the sleeve trimming; 3 chain, join to the corresponding treble of the neck, 3 chain; then 35 times alternately 1 double in the next treble but 1 of the sleeve; 3 chain, join to the next treble but 1 of the neck; 3 chain, close with a slip stitch, fasten, and cut the thread. Alternately 5 chain, miss 3, 1 double; last of all, 5 chain and the usual slip stitch. 8th. 3 double, *1 chain, 1 purl of 5 chain and 1 double in the first stitch, 2 chain, 1 double in the centre of the next 5 chain, repeat from *. This completes the upper part of the border. Then crochet along the other side of the foundation chain 3 more rounds like the 2d to the 4th, which will finish the trimming for the neck. For the sleeve trimming, proceed as follows: Along a chain of 300 stitches closed into a circle, crochet 4 rounds like the 1st to the 4th round; then 2 rounds like the 7th; but in the 2d of these latter rounds the position of the VOL. XCIII.-36 both parts; this is now considered "old-fashioned," and is seldom done. If the party is small, remove the shoulder to a separate dish. Divide the ribs from d to e, and then serve the neck f, and breast g, as may be chosen. Haunch of Venison.-Have the joint lengthwise before you, the knuckle being the furthest point. Cut from a to b, but be careful not to let out the gravy; d then cut from a down to d. The knife should slope in making the first cut, and then the whole of the gravy will be received in the well. The greater part of the fat, which is the favorite portion, will be found at the left side, and care should be taken to serve some with each slice. Neck of Venison.-Cut across the ribs diagonally as in the saddle of mutton; or in slices the whole length of the neck. The first method is equally good, and much more economical. Kid should be carved in the same manner as lamb when kept to be three or four months old; but as the goat's milk is in great esteem, the little animals are usually killed when a few weeks old, and are then roasted whole. Pork.-In helping the roast loin and leg, your knife must follow the direction of the scores cut by the cook upon the skin which forms the crackling, as it is too crisp to be conveniently divided, and cannot therefore be cut across the bones of the ribs, as in loin of mutton. The scores upon the roasted leg are generally marked too broadly for single cuts; the crackling must in that case be lifted up to allow of thin slices being cut from the meat; the seasoning should be under the skin around the shank-bone. Boiled Tongue should always be cut crosswise, not going through to the fat, which, if required, can be cut by putting the knife under. Sucking Pig.-The cook usually divides the body before it is sent to table, and garnishes the dish with the jaws and ears. Separate a shoulder from one side, and then the leg, according to the direction given by the line down the middle. The ribs are then to be divided; and an ear or jaw presented to b, continuing down to the thick fat at the broad end. The first slice should be wedge-shaped, that all the others may be cut slanting, which gives a handsome appearance to them. Many persons, however, prefer the hock at d, as having more flavor; it is then carved lengthwise from c to d. Boiled Rabbits.-The legs and shoulders should be first taken off, and then the back cut across into two parts, which is easily done by placing the knife in the joint and raising up the back with your fork. The back is the best. Some liver sauce should always be served with it. The carving of winged game and poultry requires more delicacy of hand and nicety in hitting the joints than the cutting of large pieces of meat; and to be neatly done requires considerable practice. Roast Turkey.-Cut long slices from each side of the breast down to the ribs, beginning at ab from the wing to the breast-bone. If the party be so large as to render it necessary, the legs may then be re moved, and the thighs divided from the drum-sticks, which are only served in cases of necessity, as being rather tough; but the pinions of the wing are very savory, and the white part of the wing is preferred by many to the flesh of the breast. The joint of the pinion may be found a little below b, and the wing may then be easily removed without touching the leg. The stuffing is usually put in the breast; but when truffles, mushrooms, or oysters are put into the body, an opening must be made into it by cutting a cireular incision through the apron at c. Boiled Turkey is carved in the same way as the roast, the only difference being in the trussing: the legs in the boiled being, as here shown, drawn into the body, and in the roast skewered. CHRISTMAS DINNER. A Christmas Dinner.-Roast turkey, cranberry sauce, boiled ham, turnips, beets, winter squashmince pies. To Roast a Turkey.-Prepare a stuffing of pork sausage meat, one beaten egg, and a few crums of bread; or, if sausages are to be served with the turkey, stuffing as for fillet of veal; in either, a little shred shalot is an improvement. Stuff the bird under the breast; dredge it with flour, and put it down to a clear, brisk fire; at a moderate distance the first half hour, but afterwards nearer. Baste with butter: and when the turkey is plumped up, and the steam draws towards the fire, it will be nearly done; then dredge it lightly with flour, and baste it with a little more butter, first melted in the basting ladle. Serve with gravy in the dish, and bread sauce in a tureen. It may be garnished with sausages, or with fried forcemeat; if veal-stuffing be used. Sometimes the gizzard and liver are dipped into the yelk of an egg, sprinkled with salt and Cayenne, and then put under the pinions, before the bird is put to the fire. Chestnuts, stewed in gravy, are likewise eaten with turkey. A very large turkey will require three hours' roasting; one of eight or ten pounds, two hours; and a small one, an hour and a half. Cranberry Sauce.-This sauce is very simply made. A quart of cranberries are washed and stewed with sufficient water to cover them; when they burst mix with them a pound of white sugar and stir them well. Before you remove them from the fire, all the berries should have burst. When cold they will be jellied, and if thrown into a form while warm, will turn out whole. French Receipt for Boiling a Ham.-After having soaked, thoroughly cleaned, and trimmed the ham, put over it a little very sweet clean hay, and tie it up in a thin cloth; place it in a ham kettle, a braising pan, or any other vessel as nearly of its size as can be, and cover it with two parts of cold water, and one of light white wine (we think the reader will perhaps find cider a good substitute for this); add, when it boils and has been skimmed, four or five carrots, two or three onions, a large bunch of savory herbs, and the smallest bit of garlic. Let the whole simmer gently from four to five hours, or longer should the ham be very large. When perfectly tender, lift it out, take off the rind, and sprinkle over it some fine crums, or some raspings of bread mixed with a little finely-minced parsley. To Mash Turnips.-Split them once or even twice should they be large; after they are pared, boil them very tender, and press the water thoroughly from them with a couple of trenchers, or with the back of a large plate and one trencher. To insure their being free from lumps, it is better to pass them through a cullender or coarse hair-sieve, with a wooden spoon; though, when quite young, they may be worked sufficiently smooth without this. Put them into a clean saucepan, and stir them constantly for some minutes over a gentle fire, that they may be very dry; then add some salt, a bit of fresh butter, and a little cream, or in lieu of this new milk (we would also recommend a seasoning of white pepper or Cayenne, when appearance and fashion are not particularly regarded), and continue to simmer and to stir them for five or six minutes longer, or until they have quite absorbed all the liquid which has been poured to them. Serve them always as hot as possible. This is an excellent receipt. To Boll Beets.-Wash the roots delicately clean, but neither scrape nor cut them, as not a fibre even should be trimmed away, until after they are dressed. Throw them into boiling water, and according to their size boil them from one hour and a half to two hours and a half. Pare and serve them whole, or thickly sliced, and send melted butter to table with them. Beet root is often mixed with winter salads; and it makes a pickle of beautiful color; but one of the most usual modes of serving it at the present day is, with the cheese, cold and merely pared and sliced, after having been boiled or baked. Winter Squash.-This requires rather more boiling than the summer kind. Pare it, cut it in pieces, take out the seeds and strings; boil it in a very little water till it is quite soft. Then press out the water, mash it, and add butter, salt, and pepper to your taste. From half to three-quarters of an hour will generally suifce to cook it. Family Mince Pies.-Boil three pounds of lean beef till tender, and, when cold, chop it fine. Chop two pounds of clear beef-suet and mix the meat sprinkling in a tablespoonful of salt. Pare, core, and chop fine six pounds of good apples; stone four pounds of raisins and chop them; wash and dry two pounds of currants; and mix them all well with the meat. Season with powdered cinnamon, one spoonful, a powdered nutmeg, a little mace, and a few cloves pounded, and one pound of brown sugar. Add a quart of Madeira wine, and eight ounces of citron, cut into small bits. This mixture, put down in a stone jar and closely covered, will keep several weeks. It makes a rich pie for Thanksgiving and Christmas. CAKES, PUDDINGS, ETC. THIS month we devote an unusual space to directions for making the above, as it is the season when housekeepers are kept busy baking nice things for the holiday season. pound of powdered loaf-sugar and nine eggs, beat Italian Sponge Cake.-Put into a large basin a for ten minutes with an egg whisk, then place the basin in a large vessel containing hot water, add nine more eggs, and continue beating the mixture for ten minutes longer. Sprinkle in one pound of potato flour, and go on beating, taking care that it is mixed in very smoothly with the eggs and sugar. Pour the mixture into a buttered mould, and bake the cake in a slow oven. Seed Cake.-Mix a pound and a half of flour and a pound of common lump sugar, eight eggs beaten separately, an ounce of seeds, two spoonfuls of yeast, and the same of milk and water. Note.-Milk alone causes cake and bread soon to dry. Luncheon Cakes.-The following five receipts are very nice: 1. One pound of flour, four ounces of butter, six ounces of moist sugar, quarter of a pound of currants, quarter of a pound of stoned raisins, spices and candied peel to taste, one teaspoonful carbonate of soda, half a pint of cold milk, all to be mixed together, beaten into a paste, then put into the oven without being set to rise, and baked one hour and a half. 2. One pound of raisins, quarter of a pound of moist sugar, one pound of flour, quarter of a pound of butter rubbed into the flour, quarter of a pound of candied peel, one teaspoonful of carbonate of soda, half a pint of new milk, one egg. When these ingredients are well beaten up and mixed, pour them into the mould and bake immediately. 3 Beat a quarter of a pound of beef-suet (or butter) to a cream with a quarter of a pound of inoist sugar and a quarter of a pound of currants; beat two eggs, the whites to a snow and the yelks quite light, add them to the above, shake into it one pound of flour. a dessertspoonful of baking powder, add a cupful of milk; mix well, and put the cake into a quick oven at once. Do not knead or handle the cake more than you can help. 4. One pound of flour, half a pound of currants, quarter of a pound of butter, quarter of a pound of moist sugar, two eggs well beaten; beat the butter to a cream, put one teaspoonful of baking powder into the flour and sugar, add the butter, then the 'currants and the eggs, and as much milk as is needed to bring it to a proper consistency; butter the tin, and bake till a knife inserted can be withdrawn without the substance sticking to it. 5. Mix one and a half pound of dough, knead well into it half a pound of currants, three-quarters of a pound of sugar, quarter of a pound of candied peel; bake in a tin mould the shape that is used for loaves, but set it to rise about an hour before mixing in the above. Cocoa-nut Balls.-Take off the brown rind from the cocoa-nut, then grate with a coarse grater; add equal weight of white sifted sugar, and the white of one egg well beaten. Make into balls about the size of a walnut, and bake upon a tin in a moderate oven a light brown. Place the balls upon thin white pa per; remove when taken out of the oven. Simnel Cake.-One pound of flower, quarter of a pound of butter, quarter of a pound of lump sugar, one pound of currants, two ounces of candied lemon, quarter of an ounce of carbonate of soda, mixed with an egg and a little milk. To be put in a tin mould, and baked till sufficiently done. Bun Cake.-One pound of flour, half a pound of currants, half a pound of sugar, half a pound of butter, three eggs, one gill of sweet milk, and a teaspoonful of baking powder, twenty-five drops of essence of lemon. A Good Plain Family Pudding.-One pound of flour, or flour and bread-crums mixed, half a pound of suet, half a pound of plums, half a pound of currants, quarter of a pound of brown sugar, a little salt and spice, a teacup of milk. Mix as stiff as pos sible, and boil six to eight hours. Molasses Sponge.-One pound of flour, three-quarters of a pound of suet, two large teaspoonfuls of of soda; a breakfast cup of molasses. If not sufficient to mix, add a very little milk. Boil three hours. Lemon Treacle.-A teacup of molasses, a teacup of bread-crums, the juice of a lemon, a little of the rind (grated). Put it into a dish, and bake. Dough Nuts.-Take three pounds of flour, rub in half a pound of butter and lard in equal proportions, add one pound of moist sugar, a little allspice, together with six eggs and four tablespoonfuls of yeast in sufficient milk to make it the consistence of bread dough. Put it to rise four hours. To make it up, divide in small portions, and in each roll up a few currants and candied peel, rolling them into balls. Have a kettle with sufficient lard to float them when boiling. Put in a few at a time, and boil till they are brown; they will take ten minutes at first, but as you go on they will brown more quickly. Mince Meat for Pies.-Take two pounds of beef suet, chopped fine: add two pounds of apples, pared and minced fine; two pounds of currants, washed and picked; two pounds of raisins, stoned and chopped fine; half a pound of moist sugar, quarter of a pound each of citron, candied lemon, and orange peel, two nutmegs grated, half an ounce of salt, ginger, allspice, and cloves, all ground fine; the juice of one lemon, with the rind grated; mix all well together with brandy and sherry (a quarter of a pint of each), put all into a jar, and keep it in a cool place. For the pies, roll out puff paste to the thickness of a quarter of an inch, line some goodsized patty-pans with it, fill them with the mincemeat, cover with the paste, and cut it close around the edge of the pan. Put them into a brisk oven, beat the white of an egg to a stiff froth, brush it over them when they are baked, sift a little powdered sugar over them; replace in the oven for a minute or two to dry the egg. MISCELLANEOUS. Blacking.-Liquid blacking is made by well rub. bing together two pounds of ivory or bone black, two pounds of molasses, and one of sweet oil; then adding three-quarters of a pound of oil of vitriol, mixing well and diluting it with the dregs of beer. The Field gives the following receipt for making blacking: Take three gills of vinegar, four ounces of ivory or bone black, one ounce of oil of vitriol, one ounce of sperm oil, two tablespoonfuls of molasses, and two of sugar; put the oil, ivory or bone black, molasses, and sugar into a bowl together; stir them up well, then add the vinegar; let remain two or three days. before adding the vitriol, then bottle it, taking care to have the corks well resined; it is best to keep it six months, but it may be used directly. Paste blacking, which is used by the shoe blacks, is made of oll of vitriol two parts, sweet oil one part, molasses three parts, ivory or bone black four parts, mix, and put up in papers. Lime Water is easily made by pouring water on fresh slaked quick lime and pouring off the clear solution; it should not be given to children except under medical advice. Turkey Cement will mend glass, steel, or reset stones in jewelry. To make it dissolve put five or six bits of mastic as large as peas in as much spirits of wine as will dissolve them. In another vessel dissolve as much isinglass (which has been previously soaked in water till it is swollen and soft) in alcohol as will make two ounces of strong glue; add two small bits of gum galbanum or ammoniacum, which must be rubbed or ground till they are dissolved; then mix the whole with a sufficient heat, keep it in a phial stopped, and when used set the bottle in hot water. It is first-rate cement. Custards.-To prevent custards from curdling it must not boil, but should be stirred continuously over the fire until it becomes the thickness of double cream. No flavoring will curdle it except lemon. To give custard this flavor, thinly-peeled lemon-rind should be bolled in the milk with a little sugar before adding the eggs. To Clean Kid Gloves.-Have a little milk in a saucer, and a piece of common yellow soap. Wrap a piece of flannel around the forefinger, and dip it into the milk, taking care not to make the flannel very wet; rub it on the yellow soap, and afterwards pass it up and down the glove until all the dirt be removed. This will be very quickly done, and the most delicate colors may be safely cleaned by this easy process. Wine Sauce for Puddings.-Half a pint of sherry, quarter of a pint of water, the yelks of five eggs, two ounces of pounded sugar, half a teaspoonful of minced lemon-peel, a few pieces of candied citron cut thin. Separate the yelks from the whites of five eggs; beat them, and put them into a very clean saucepan (if at hand, a lined one is best); add all the other ingredients, place them over a sharp fire, and keep stirring until the sauce begins to thicken; then take it off and serve. If it is allowed to boil, it will be spoiled, as it will immediately curdle. Editors' Table. THE CLOSE OF THE EXHIBITION. LORD MACAULAY writes in his Diary, in reference to the close of the London Exhibition of 1851: "I shall go no more. Alas! alas! It was a glorious sight, and is associated in my mind with all that I love most. I am glad the building is to be removed. I have no wish to see the corpse when the life has departed." Some such feeling, we think, is present with all who have seen the World's Fair of 1876. The scene presented to them was so magnificent and so unique; the pleasure and the instruction of it so went hand in hand, that they all feel the loss of a priceless opportunity. European travellers may renew the pleasure in Paris two years hence, or in London, or Vienna, or Berlin; for all civilized nations now recognize the advantages of International Exhibitions; but for the great majority of us this has been the one occasion on which the peoples from afar off, whom we have read of but never seen, have exhibited their national life, side by side, for our delighted inspection. The impression has been one not to be forgotten. The most striking ideas are those which enter the mind through the eye; and no Universal History that ever was written would so incorporate itself with the memory and enlarge the understanding as will the great pavilions on each of which is impressed a peculiar nationality. It is true that all our previous reading helps us to appreciate these exhibits, and that an ignorant man or woman will miss half the significance of the display; but even the dullest has now a nucleus around which all that he reads or hears can gather. That the Exhibition has been educating many thousands was evident to those who heard the questions asked of the attendants in charge, and the remarks of the visitors. There is another aspect of the Great Fair which deserves a brief glance. Our own country has of course made a larger display of her arts, industries, and manufactures than has any foreign nation. Onefourth of the Main Building, fully one-half of Machinery Hall, and a large proportion of Memorial Hall was occupied by American exhibitors. The character and resources of our people, so far as they could be expressed to the eye, were fully displayed at Philadelphia. We may summarize the general impression in a few words. America is weak in art, both Fine and Industrial; stronger in the science of comfort and material enjoyment; strongest of all in the application of machinery to production. The display in Machinery Hall has been appreciated in England, France, and Germany. We doubt whether even in Great Britain could such an exhibition be made. Still we confess that, had the impression produced by the World's Fair been confined to the exhibits, we should not have been wholly satisfied. But the most striking feature at Philadelphia was the throng of visitors. Day after day the buildings were filled by an orderly and well-dressed crowd of people from every State in the Union. The number of visitors was greater than at any previous exhibition save that of 1867; and, from our geographical position, it was almost entirely American. The foreign visitors were not one in a hundred. The mere existence of such a multitude of well-to-do citizens is a remarkable fact. It may comfort us, in the absence of some very desirable things, to know that nowhere could such a host of good-natured and well-mannered visitors, possessing evidently the comforts of life, be gathered together. The faculty of order and arrangement, so characteristic of our people, was well exemplified. The railway management was almost perfect. On some of the "great days," such as Pennsylvania Day for example, it was tested in the severest way; yet there was little delay, no accident; and no discomfort other than that inseparable from a great crowd. The city itself, though constantly entertaining from fifty to two hundred thousand strangers, found ample accommodation for them all. There was none of the extortion and neglect so complained of at Vienna. Our sanitary arrangements were good, and the rate of sickness for the six months of the Exhibition contrasted favorably with that of the other large American cities. Of the impulse to the national mind, especially in the direction of Art, which we are already feeling as the result of the World's Fair, we have left ourselves no space to speak. We hope to point in future years to 1876 as the year which dated the beginning of a higher national education, and of a better American art. THE PUBLIC USE OF PET NAMES. THE Governor-General of Canada, Lord Dufferin, lately visited a normal school for women teachers in Quebec, and addressed to the young lady pupils some judicious remarks, couched in the pointed and graceful style which might be expected from a practical literary man, a descendant of Sheridan, and a nephew of Mrs. Norton. Among his other observations, he took occasion to remark upon a social custom which has arisen of late years, and which many others have felt to be objectionable. This portion of the address well deserves to be quoted in full: "I observe that it is an almost universal practice upon this continent, even on public occasions, in prize lists, roll calls, and in the intercourse of general society, for young ladies to be alluded to by their casual acquaintances, nay, even in the newspapers, by what in the old country we would call their pet' names-that is to say, those caressing, soft appellations of endearment with which their fathers and brothers, and those that are nearest to them, strive to give expression to the yearning affection felt for them in the home circle. Now it seems to me to be a monstrous sacrilege, and quite incompatible with the dignity and self-respect due to the daughters of our land, and with the chivalrous reverence with which they should be approached, even in thought, that the tender, love-in vented nomenclature of the fireside should be bandied about at random in the mouths of every empty-headed Tom, Dick, and Harry on the street, whose idle tongue may chance to babble of them. For instance, in the. United States, before her marriage, I observed that Miss Grant, the daughter of the occupant of the most august position in the country, was generally referred to in the newspapers as Nellie,' as though the paragraphist who wrote the item had been her playfellow from infancy; and even Lady Dufferin, I see, has become 'Kate' in the elegant phraseology of a United States magazine, though how Kate could have been elicited from her Excellency's real Christian name I don't know. Of course, this is a small |