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USEFUL HINTS. STUFFED JOHN DORy.-Pick out all the flesh from a whiting, pound it with an equal bulk of bread- crumbs soaked in milk, a piece of butter, a small onion or a shftlot blanched, pepper, salt, and grated nutmeg to taste; mix the whole very well, and work it into a paste with the yolks of one or two eggs. Lift up the flesh from the backbone of a good-sized John Dory, stuff it with the above composition, and tie it up with string; lav it in a buttered tin with a table- spoonful of minced shalots, a couple of bay leaves, some whole pepper, and salt to taste pour in enough stock and white wine in equal parts to cover the fish, place a sheet of buttered paper over it, and put the tin in the oven for about three-quarters of an hour, more or less, according to the size of the fish. Rt move the string, and serve with seme of the liquor strained and thickened with a little butter and flour. STEWED PIGS' FEET.—Put the feet into a stewpan with a thin slice of bacon, one blade of mace, six peppercorns, three sprigs of thyme, one onion, and one pint of good gravy, and stew them till perfectly tender; the time this will take must depend upon the size of the feet. When they are so lender that the bones separate easily from the flesh, strain the liquer; reserve the bacon, chop it up finely, and add it to the sauce with a thickening of butter and flour. Split each foot in two lengthways, and serve with the gravy poured round, and with nicely-cut sippets of fried bread. MAsHED SPINACII.-Pick and wash the spinach very carefully, and then put it into boiling salted water, and boil ten minutes, or until quite tender; drain, then paaa it through a hair sieve, season with pepper, salt, and put it into a stewpan with a piece of butter and a few tablespoonfuls of cream or Bechamel sauce; stir over the fire until quite hot, and serve either with cutlets, fricandeau, grenadine, poached eggs, &c., or in a vegetable dish with fried sippets of bread. FEATHERS.—It happens sometimes that feathers that have been prepared by baking have a putrid, un- pleasant taint, caused by having some of the skin ad- hering to the auill; this may perhaps be thought an insurmountable difficulty to overcome; but if, after a family wash, the bag, tied closely at the neck, is dipped into the copper of soapsuds while boiling, and moved about with a stick for a short time, then lifted up and squeezed with a stick against the sides, then taken out and hung out in the air and shaken several times, in the course of a few days, when the feathers feel dry and light, and are free from smell, they may be again out in the oven and kept aired for use.- Casselts Household Guide.

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