The Household

tor eelery there is a new ent gias dish in the shape oï i lily mountetl on a silver stand. It is vcry pretty, and seetus to have taken the place of the lish knives aud tableapoons among wedding preseuts. Doublé portiers are uu longcr in fashïon. A single one hangiug' suspended from rings upon a pole, is plainlydrawn across the duorway or entry to be eoncealed, and when "neces?ary is looped np at one side. Some of the window-shadesforhouses are of fine cre&m-oolored lineu, upon wliicli imconventional designs have been painted in water colors. They look vory well from the interior, but are less effective from the outside. Paius in the bowels may be mitigated or removed by applyingto them rubber bags of hot water," or folds of woolen oloths wrong out from water as hot as eau be borne. The same thing is true of face-ache, ear-aclies and of most aclies and pai.ns. A very good idea tor the brigh Lening up of a mirsery or play room consista in doeorating the panels of the doors by the iusertion of brightly colored lithographs. fitting them into the panels and franiing them, if necessary. with a narrow beading of gilding. Into two quarts of flour, sift ñve teaspoonfuls of baking powder, niixing it in evenly. Rub into this a pieee of lard the size of half an egg. Mix with good sweet milk into a soft dough. Do not knead. Roll medium thicknoss, eut out with a biscuit-cutter, and bake in a very hot oven. Colred table-covers for dining-rooms are of linen plush, and are to be had in all colors. The center is perfectlyplain, and the bordering, which isusuallydeep, is stamped in arabesque, Moorish, or gcometrieal designs to harmonize with tlie lalest style in cárpete, whicli i entirely of that character. C'old roast beef is very niee broiled. Cut it into slices about a quarter of au inch thiek and have it as rare as possible, sprinkle with pepper and ffstlf and put it on the gridiron and let t heat quickly; turn it over four times iu the same number of minutes, and serve when hot on a dish with melted butter. A very appetising sauce to serve with broiled maeicerel is made by melting a little butter, adding the juiee of one lemon. and a teaspoonful of chopped parsley. This may be poured over the iish, or served in a bowl and added by oach one at the table to his or her portion of fish. An authority on cooking recommends letting maekerel lie in enough milk to cover it for an hour before broiling; this to be done, of course, after the fish lias been freshened over night in cold water. Steamed arrowroot pudding s a nourishing dish. Mix two tablespoonfuls of the root with one cupf ui of milk: st ir til! it is smooth. Put a pint and a half of milk on the stove in a fariña kettle. When t is boiling stir in the arrowroot; stir it well, and removí from tke tire in two or thvee minutes. When it is cool, nol cold, stir in three well-beaten eggs, a heaping tablespoonfnl of sugar, and a tablespoouful of brandy. Put it then in a well-buttered mould, cover it tightly, and let it steam for an hour and a half. When done, turn from the mould on a dish, and serve witli raspberry jam. Whipped cortee eream for one who likes the eoffee llavor i perfectlv delicious as a last morsel at a formal dinner or an afternoon lunch. Take twoouuces of eoffee beans and roast them: while fresa and still warm put them in one pint of rich cream, which JOU havo sweetened liberally with sugar. Let this stand for an hour; then strain it through a miislin eloth laid in a colander; dissolve a teaspoonful of gelatine in a little cold milk, and add to the cream; then whip it toa lirm froth. The gelatine may be dissolved in a little orange water, or lemon extract, if vm choose. Ueflpe. Snow Pie. - Two tablespoonfirfs of eoru starcli, wet the stare)] in cold water, as for making starcli, pour on one pint of boiling water until it. gets as thick as jelly, add one cup of sugar, keeping it on the stove till it comes to a boíl, stirring all the time, then add the white of one egg, well beaten, and one teaspoonful of lemon; bake the pie erust tirst as for jelly pies, put the above mixture in and set in a oool place, as it does not keep good long. Raspberry Pudding. - One pint of bread crumbs, one (juart of milk, one cupful of sugar, the grated peel of a lemou, yolks of four eggs, small pieee of butter. Bake. Wheu done spread over the top a cupful of preserved raspberries: put over that a meringue made with the whites of the egg, a eupful of sugar and the juice of the lemon. Return it to the oven to color: let it pnrtly cool and serve it with the cream. Ovstor Omelette. - Stew a dozen oysters in their own liquor; roll two or threc lumps of butter the size of butternuts iu flour, and put in and lét it come to a boil; salt it well, and add black or cayenne pepper to suityour taste. Take out the oysters and chop them, and if necessary to make it thick add a little flour to tho sauce, then put the oysters in, and set the saucepan in whioh they are on the back part of the stove. Beat four eggs until very light, and atld to them two tablespoonfuls of cream er rich milk; fry in a well-buttered frying pan. When done remove to a hot plat - ter or a deep plate, and pour the oyster suuce over it. Serve while hot.