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USEFUL HINTS. BREAD PUDDING (WITHOUT EGGs).-Out some slices of bread from a loaf, remove the crusts, and shape them to fill a plain mould spread them over with fresh fruit or jam, and fill up the mould with them. Take an ounce of gelatine, previously steeped in cold water, dissolve it in a tumblerful of milk, add to it a glass of Marsala, and pour it over the mould steam for about half an hour. Serve with fruit or jam sauce ORANGE MARMALADE—One pound of oranges, half a pound of lemons, three quarts ef water Boil slowly for two hours. Cut all, taking out the seeds. To each pound of fruit. trJke two pounds of loaf sugar, and one pint of the water in which the fruit was boiled. While cutting the fruit into thin slices, pour the water upon the sugar, and then boil all together for half an hour. I A GERMAN way of preparing maccaroni, or the coarser kind of vermicelli, as a savoury dUh, and one not often met with in England, is as follows: Let as much maccaroni as you may require stew till perfectly tender, in as much new milk as it will absorb, adding pepper and salt to taste when perfectly tender, drain the maccaroni, and put it into a lined stewpan, with a little very good salad oil, and two or three table- spoonfuls of grated Parmesan cheese let all simmer for a few minutes on -the fire, carefully stirring the while, and then serve on a very hot dish, with a border of finely grated tongue or ham. Care should be taken to use very little salad oil, else the dish would be too rich for English palates; indeed, fresh butter may with advantage be substituted. How TO REMOTE INK. SrAiNS.—As furniture, books, papers, and other articles of value are liable to become disfigured by ink-stains, any information about the safest means of removing them is of value. Owing to the black colour of writing-ink depending upon the iion it contains, the usual method is to employ some dilute acid in which the iron is soluble, and this, dis- solving out the iron, takes away the colour of the stain. Almost any acid will answer for this pupoae, but it is of course necessary to employ those only that are not likely to injure the articles to which we apply them. A solution of oxalic acid may be used for this purpose, and answers very well. It has, however, the great disadvantage of being very poisonous, and thus requiring caution in its use. Citric acid and tartaric acid, which are quite harm- less, are therefore to be preferred, especially as they may be used on the most delicate fabrics without any danger of injuring them. They may also be em- ployed to remove marks of ink from books, as they do not injure printing ink, into the composition of which iron does not enter. Lemon-juice, which con- tains citric acid, may also be used for the same pur- pose, but it does not succeed so well as the pure acid. —Casseirs Household Guide.

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