well, and stretch them out to keep them
from shrinking and to soften them. When they are well rubbed and dried,
take a small cane and beat them; then brush them; when this is done,
iron them rather warm with a piece of paper over them, but do not let
the iron be too hot.

* * * * *

TO DRESS COLD TURKEY OR FOWL.--Cut them in sizeable pieces, beat up an
egg with a little grated nutmeg, pepper, and salt, some parsley minced
fine, and a few crumbs of bread; mix these well together, and cover the
turkey with this batter; then broil, or warm them in a Dutch oven.
Thicken a little gravy with some flour, put a spoonful of catsup or
other sauce, lay the meat in a dish, and pour the sauce round it;
garnish with slices of lemon.

* * * * *

HUNTER'S BEEF, as it is called, is a round of beef into which a quarter
of a pound of saltpetre finely powdered is well rubbed. Next day, mix
half an ounce of cloves, an ounce of black pepper, the same quantity of
ground allspice, with half a pound of salt; wash and rub the beef in the
brine for a fortnight, adding every other day a tablespoonful of salt.
Have ready an earthen pan deep enough to hold the joint, and lay suet an
inch deep at the bottom; rub the beef in coarse cloths till perfectly
free from the salt and spice, put it in the pan with a quart of water,
some more suet on the top, and cover it with a thick coarse crust. Bake
for seven hours, pour off the gravy, and place the meat upon a proper
dish; do not cut it till cold.

* * * * *

TO CLEAN BLACK SATIN.--Boil three pounds of potatoes to a pulp in a
quart of water; strain through a sieve, and brush the satin with it on a
board or table. The satin must not be wrung, but folded down in cloths
for three hours, and then ironed on the wrong side.

Fashions.

DESCRIPTION OF STEEL FASHION PLATE.

EVENING COSTUMES.--_Fig. 1._ Dinner-dress or robe of richly-embroidered
Mantua silk, of delicate rose color, the flowers in white, of a regular
and tasteful pattern. A scarf of the same, with broad flowing ends, is
knotted a little to the right, and hangs gracefully to the knee. A
_jupe_ of fine embroidered muslin is worn below this, and a chemisette
of the same completes the corsage. The sleeves very loose and flowing,
with undersleeves clasped by heavy gold bracelets. The head-dress is of
lace, with bouquets of moss-rose buds.

_Fig. 2.