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USEFUL HINTS. OYSTER Soup.—Take 2oz. of butter and a table- spoonful of flour, mix over the fire, and add one quart of fish stock; when it boils add two dozen oysters, blanched in their liquor, each cut in two or three pieces add also the strained liquor, some grated nut- meg, a small quantity of minced parsley, pepper and salt to taste. Stir in at the last, off tbe fire, the yolks of two eggs beaten up with the juice of half a lemon, and strained. ROAST PHEASANT.—Pick, draw, singe, and truss, placing a couple of shallots and one ounce of butter inside the bird. Lard the breast very finely; tie a thin slice of bacon over the larding, and roast the bird at a moderate fire, basting it frequently with butter. A few minutes before the bird is done remove the slice of bacon so as to let the larding take colour. Serve with plain gravy, fried crumbs, and bread sauee. The roasting will occupy about thirty minutes. RABBIT STEW.—Take a good plump rabbit and wash it well in cold water, removing the head cut in small pieces and put in a goblet, with a piece of butter or suot at the bottom to prevent its adhering to the pot; pepper and salt to taste, and half cover the meat with water. Boil for an hour and a half, then dish. It may either be put away to cool, or eaten warm but most people prefer rabbit cold. The flavour of the rabbit may be improved, and the dish made to serve more persons, by adding perhaps a pound of mutton, and stewing all together. Boiled rice may be eaten with the rabbit prepared as follows Take three tablespoon- fuls of rice, place in boiling water with a little salt, and boil hard for twenty minutes. Be sure and not allow the rice to adhere to the bottom, and to prevent this shake the pot frequently. After boiling for the time above speeiftedpour off the water and drain the rice till quite dry, then place round the dish contain- ing the rabbit. MARMALADE PuDDMG.—Take of bread crumbs jIb., beef suet very finely chopped 60s, mix the two to- gether with three tablespoonfuls of marmalade, three tablespoonfuls of powdered loaf sugar, the juice and grated rind of a lemon, and a teaspoonful of car- bonate of soda, then gradually stir into the mixture three eggs beaten up pour into a plain mould, and steam it for three and a half hours. Serve with marmalade sauce. WATER in vhich potatoes have been boiled is an ex- cellent thing to clean and polish silver articles. To REVIVE OLD MAHOGANY FuRNITURE.- W Mh well with soap and water, and apply a small quantity of the following polish Two parts of olive oil, one of vinegar, and one of spirits of wine. This must be well shaken before using, and the furniture must be well polished with a soft woollen cloth afterwards. ON COMPLEXION. — Complexions vary consider- ably, and therefore it is not wise for every one to wear any particular colour which may be in fashion. In the day not long passed, when salmon-pink and bilious greens were in vogue, the majority of people did not look their best. Blue and violet suit most complexions; orange and its companion tints of amber, yellow, primrose, &c., look well with a dark complexion, provided that it has some colour, and is not sallow. Scarlet and crimson are also becoming to runetteg. Blondes can wear green, peach, brown, and pale blue; black also suits a fair complexion. • t n?°8t becoming colour to people who ^1Bh ?r freckled complexion. Drabs, A n .,ne al tints do not suit people who have 8a low complexions.—Cassell's Bomettia Dic-

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