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USEFUL HINTS. OYSTER CUTLFTS.-For these the large stewing oysters are the best. Take about half a pound of veal, and an equal quantity of oysters. First chop them finely, and then pound together in a mortar, adding a little finely- chopped veal suet, and three tablespoonfu'.s of bread- crumbs, which have been soaked in the liquor from the oysters when opened. Season with a little salt, white pepper, and a very little piece of mace well pounded to this add the beaten yolks of two eggs. Mix this tho- roughly then pound it a little more, and make it up in the form of small cutlets. Fry them in butter, after having dipped them in the usual way in egg and bread- crumbs. Drain them well, and send them to table very hot. They should be served on a napkin, and garnished with little sprigs of parsley. PRESERVED OIIANGES.—Take fine Seville oranges, and lay them unpceled in salt and water, letting them stand a couple of days to take off the bitterness, then boil them one hour in fresh water, keeping the lid of the saucepan off, or the colour will not be good. Make a syrup with half a pound of sugar to every pint of water; drain the oranges, and boil them half an hour in this, then make a thick syrup by dissolving sugar in just as much water as it will take. Give the oranges another boil in this pour into jars or glasses, adding a tablespoonful of brandy to every half pint. Tie down firmly with bladders, and keep in a dry place. USEFUL DrsTER.s.—Useful dusters and rubbers can be knitted of old linen or calico, cut into strips about a quarter of an inch wide, and joined together neatly, so that the ends will not stick out when they are knitted up. Windows, if not very much soiled with flies, can be cleaned with newspaper crumpled up, and the glass rubbed with it. The windows at the seaside and in the country are very quickly cleaned in this way on a dry day. The paper can be used a terwards to light the fires. COOKING BEET Ileor.Boil the beet roots well, peel them and cut them in slices about half an inch thick. Dust them with tlour, or roll them in thin batter, which- ever is preferred, and fry them nice and dry in butter or in fresh lard. Serve very hot with a little pepper and salt.-Correspondtnt of Gardening Illustrated. SCOTCH SCONES.— 3ib. tiour (lib, of which must be kept apart for rolling out the scones), oz. of cream of 2 tartar, and oz. of carbonate of socia, 'oz. of salt, and 2 ill o' of sugar mix thoroughly, and then add a pint and a half of butter-milk roll out a small piece at a time, rather thin, and bake on a girdle or take 31b. flour, I oz. bi-carbouate of so(li, oz. salt, and one pint butter-milk, mix to the consistency of dough, roll out about half an inch thick, and cut into any shape, then bake on a girdle over a clear fire for ten or fifteen minutes, turning so as to brown on both sides. They may be baked on a hot iron or ironing stove. POTATO Sco.N i,.s.- ]Slash any cold potatoes which may have been left from a previous meal until quite smooth, adding a little salt. Knead out to the thickness required, and toast on a girdle, pricking them with a fork to prevent blistering. Eaten with butter they are equal to crumpets, are nutritious, and more wholesome.