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USEFUL HINTS. MENU FOB THE WEEK.-S,turday: Sprats; hashed mutton,veal cutlets and tomato sauce; bread padding. Sunday: Plain^poiip; roast goose and apple sauce; roast loin of mutton; jam tart. Monday: Fried ttolea hashed goose; calf's heart, roasted; apple pudding. Tuesday: Giblet soup; boiled rabbit and onion sauce rump steak; plain suet pudding. Wed- nesday Tapioca soup; fillete of soles; mutton chops; mushroom sauce; sweet omelette. Thursday: Carrot soup; roast beef, horse-raddish sauce; Yorkshire pudding; macaroni au gratin. Friday: Fried cod, anchovy sauce; cold beef and pickles; baked rice pudding, custards. Vegetables in Season.—Potatoes (and through the year), parsley (and through the year), small salad (and through the year), borecole, or Scotch kale, broccoli, Brussels sprouts, cardoons, leeks, celery, parsnips.—Brief. MILK PORCH.—Cut off the thin yellow part of four fresh leoions and a Seville orange, and be careful not to take any of the white pith of the fruit, or it will make the punch bitter. Pour over this rind a pint of Jamaica rum, and let it stand, closely covered, for twelve hours. Strain the liquor, and mix with it a pint of lemon juice and two pints of cold water, in which a pound of refined sugar has been dissolved, and add the whites of two eggs beaten to a froth, three pints more of rum,a grated nutmeg, a pint of madeira, a pint of strong green tea, snd a quarter of a pint of maraschino.' Mix thoroughly, and pour over all a pint of milk, boiling hot. Let the punch stand a little time, then strain it through a flannel jelly bag until it is quite bright, and either use it at once, or bottle it to put away. ENGLISHWOMEN'S BOOTS AND SHOES.- Without say- ing that our women are wrong in copying Parisian bonnets and costumes, we would point out that they would be far better dressed were they to follow the example of 183 belles Parisiennes in the matter of boots and shoes. Naturally enough, there are upon either side of the Channel many people who are invariably particular as to boots, and on this account it would be impossible to convince some people that we are open to great improvement in these particular articles of dressi Take. however, an English lady of what is called the middle class and a Frenchwoman of a similar status. Probably there is more of what we know as go" in the style and fit of the Frenchwoman's dress, though the toute ensemble of the Englishwoman may, at first sight, be more pleasing. Look again, and the ugly boot of the Englishwoman destroys the first impression; it is fiat-soied and there is not a good heel. The heel may be very high and yet look well, or it may be low without marring the effect of the curve in the sole; but this latter quality is generally wanting in our boots. Take another class, 'the milliners, dressmakers, and others who work for their daily bread. Do they not in Paris wear the prettiest boots or shoes, and often eschew bonnets, gaudy ribbons, and gloves ? Upon the other hand, are not our working girls proverbial for their over-indulgence in ribbons and what is commonly called II finery," and, moreover, for their very indif- ferent boots ? Here women trudge through the mud, allowing their dresses to drag upon the heels of their boots, and thus every movement detracts from the ele- gance and beauty of the wearer's apearance. He or she who is sceptical should watch Parisians crossings road on a muddy day. Half an hour spent in watch- ing the boots of Frenchwomen would assuredly con- vince the veriest unbelievers that our countrywomen are sadly behind the Parisian sisters in their knowledge of good boots and shoes.-Pictorial World.

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