gold thread. The remainder of the embroidery is put in with blue, white, and pink silk in point russe and knotted stitch. The seams between are hidden by gold cord, and at the lower part of the bag cords and tassels of bright-colored silks and gold thread are introduced. brown silk cord is passed through the hem of the bag to draw up and fasten. A EMBROIDERED BAG FOR TOBACCO. THE bag itself is made of plain brown satin, and the lower part consists of six pieces of white leather and brown leather. On the latter pieces trace alternately the designs given CROCHET ANTIMACASSAR-WOOL. in Figs. 2 and 3. For Fig. 3 work the Van- THE work forms diamonds, and at each point dyked outline with green silk and gold cord; a tassel made of the wool should be attached. inside that is a line of coarse maize silk sewn on Make 3 chain for the foundation. 1st row. 3 with blue silk. The inner design is embroid-chain, 2 treble, 2 chain, turn back. 2d. 1 chain miss 1, 4 single, 2 chain, turn back. 3d. 3 chain, 6 treble (the 1st on 2d chain of the last row), 2 chain, turn back. Work on thus, increasing in the treble rows; 2 trebles at each end till you have 35 treble, which makes the centre row of the diamond; then decrease 4 treble in each row till you have only three, which makes the end of one diamond and the beginning of the next; the 3 chain at the beginning of the treble rows counts as 1 treble. THIS towel is made of écru Turkish toweling, and is ornamented with blue zephyr worsted in chain, half-polka, and knotted stitch. The under edge is slashed an inch and three-quarters deep at intervals of three inches and a quarter, and the material along the slits is turned down on the wrong side and hemmed. The points thus formed are filled with diamonds worked in knotting with double zephyr worsted. For each diamond knot worsted threads eleven inches and a quarter long, laid Details of Embroidered Tobacco Bag. Fig. 3. Border.-1st row. 1 treble, 2 chain, increasing at the corners and ends of the diamonds by additional trebles to preserve she shape. 2d. All treble, increasing and decreasing as necessary. Fig. 2. The decreasing is done by taking three stitches | double, into the outer edge of each point at on the hook at once, and drawing them through together; and the increasing at the points by putting 3 in 1. 3d. 1 treble, 1 chain. When sufficient number of diamonds are worked, crochet or sew them together. The colors will of course depend on the taste of the worker, but the diamonds should be in alternate strips of color-thus a row of rich blue diamonds, a row of gray, and another row of blue and another of gray. First row of border in red, the second black, and the third yellow. regular intervals, for knotting.threads. The knot-work consists of double knots, which are transposed, and form a net-like design. Each double knot is worked with four ends, and consists of one left and one right knot. The middle two ends, which are used for foundation threads, are always held with the fourth and fifth fingers of the left hand while forming each double knot. For the left knot lay the first end loosely over the foundation threads to the right side, so that it forms a loop at the left dation threads through the loop formed previously from the under to the upper side, draw the two twisted threads tight, and push the knot to within three-quarters of an inch from the edge of the point. The right knot is worked in a similar manner, but in the opposite direction. Begin the diamond, adding one thread each from the knotting threads at the left and right to the middle two threads in the hollow of the point, which serve for foundation threads, and work one double knot. In the 2d round work two double knots, using the next two ends on both sides of the point for each double knot. In the 3d-6th rounds the double knots are always increased by one, and in the 7th-11th rounds their number is gradually diminished to one. After finishing the knot-work, always tie twelve threads together, as shown by the illustration, and cut the ends side, and hold it between the thumb and forefinger of the left hand. Pass the fourth end over the first end, then underneath the foun BRUSH RACK. THIS is a suitable present for a gentleman. It is intended to be placed in a dressing-room. The frame is of carved wood. The back is Fig. 2. Receipts, Etc. CARVING. To Carve a Roast of Beef.—The knife should be of good steel, and sharp, and not too heavy. A large, heavy-handled carving-knife is very awkward to manage. The platter containing the beef should be near the carver, that he may not be obliged to reach over the table. His seat should be high, or if not, he may be allowed to stand while carving. In a sirloin of beef, cut the outside pieces thin, lengthwise of the bone, drawing the knife through with a quick movement, and laying them in order on the platter, until there are as many slices cut as there are persons to be helped. Now cut the inside meat in the opposite direction, cutting across the bone, laying the slices, which should be very thin, in order by themselves. When filling the plates, give each person an outside and inside piece, that the beef may be equally enjoyed by all, but do not overload the plates, nothing destroys a delicate appetite sooner than an overloaded plate. If the slices are large, divide them. To Carve a Leg of Mutton. Lay the joint back down; cut the first slice across the lower part, about one-fourth of the distance between the knuckle and cramp bone. Cut the slices towards the thickest part, until it is sliced to the bone. Then cut the thin part near the thickest part until it is sliced to the bone. Then cut the part near the knuckle lengthwise. The best pieces are in the thickest part of the leg, but those near the knuckle are miserable cold. If any is left, let it be the thickest and best part. To Carve a Haunch of Venison.-Place the joint lengthwise on the platter, bringing the thickest part nearest the carver. Make the first cut to the bone across the haunch, about one-fourth of the distance between the knuckle-bone and the extreme end of the haunch; then cut slices lengthwise from the first cut to the bone at the opposite end. A haunch of mutton is carved in the same manner. To Carve a Saddle of Mutton.-Cut the slices lengthwise from end to end on each of the back-bones. If too large, divide them, and give each person a bit of fat from the sides. To Carve a Loin of Veal.-Carve exactly as you would a sirloin of beef, except this: the carver turns over the loin, and removes both kidney and fat before cutting any slices. These are helped with the veal. To Carve a Shoulder of Mutton.-Lay the joint on the platter, with the back uppermost. Cut the leanest parts to the bone across the joint. The most delicate slices are cut each side of the blade-bone. The most tender of the meat is under the blade-bone, and the best fat lies at the under part of the thick end. A shoulder of veal is managed much as a shoulder of mutton. To Carve a Fillet of Veal.-Give to each person a thin slice cut through, with the dressing and some of the outside. To Carve a Breast of Veal.-The ribs should be separated from the brisket. Cut the small bones and serve them, divide the long ribs, and help to suit the different individuals at the table. To Carve a Leg of Lamb.-Carve as a leg of mutton. Lay it in the platter back down. To Carve a Fore Quarter of Lamb. -The cook should cut round the shoulder, and lift the meat without marring the joint; and crowd in between the ribs butter, pepper, salt, and, if relished, lemonjuice; then replace the shoulder; put a ruffle of paper on the joint, lay it on a clean dish, and send it to the table. It is first cut similar to a shoulder of mutton; then the neck is separated from the ribs, and served according to choice. To Carve a Ham.-Lay the back up: cut slices as thin as 'possible near the middle of the ham to the bone; and also near the thin end of the ham. Help a bit of lean and fat together. To Carve a Boiled Calf's Head.-Calf's head consists of a number of choice parts, which should be divided so that each person may have a share. The sweetbread lies at the fleshy part of the neck end. Cut slices across the cheeks to the bone lengthwise. Remove the eye with the point of the knife from the socket; divide it and help those with it who prefer it. Remove the jaw-bone and carve the lean meat under it. The palate lies under the head, and by some is much esteemed. Divide the parts, giving every person some of each. To Carve a Tongue.-The best slices are midway between the root and the tip of the tongue. Cut the tongue through, dividing it, and slice quite thin; help those who desire them, to the fat and kernels. To Carve a Roast Pig.-If the pig is served whole at the table, the carver first removes the head, striking the neck-joint; this is laid on a plate, and divided for those who prefer that part of the pig. It is then laid open at the back-bone from neck to tail, and laid crackling side down. After this is done, divide the ribs, and serve a part of the crackling and dressing to each person. If the pig is partly carved by the cook, the carver may finish as already directed. To Carve a Fowl.-Place the fork firmly into the thick part of the breast take slices from each side of the breast-bone, extending the whole length of the fowl; joint and remove the wings, and divide them at the first joint. Divide the ligaments of the legs, and twist them out of their sockets, and separate them at the first joint. Now enter the point of the knife at the breast in the direction of the merry-thought or wish-bone, which is displaced by lifting the bone and pressing backward. The collar-bones, which lie on each side of the merry-thought, must now be lifted up by the knife, at the broad end, and forced towards the breast-bone, until the part to which they are fastened breaks off; cut through the ribs on each side, and remove the breast. Now turn up the back-bone, and press the knife firmly across it near the middle, lifting the lower end at the same time with the fork, until the bone gives way; then turn the lower end of the back from the carver, and remove the bones from each side; this is easily done by placing the point of the knife on the place where the side bones are joined to the vertebræ. There is much choice in the parts of a fowl; the white meat being esteemed the most delicate; some, however, prefer the dark meat. The drum-stick is the coarsest part of the fowl Duck is carved in the same manner, as also prairie-hens. MEAT BROTH. CONTAINING the principles of making what may be termed, a good foundation for a variety of soups. The pieces of beef the most esteemed for making a good broth, are: the rumps, the knee, the edge. bone, and the breast. The broth of veal is not very good, except for the sick, as it is weak and colorless. Mutton, especially the pieces of the fore quarter, that is to say, the neck, the shoulder, and the breast, make an excellent broth. Barn-yard fowls, especially old hens and cocks, sensibly improve the savor and strength of the broth. Take then the piece or pieces of meat which you intend for your broth; truss and tie them as you de sire, put them in a kettle large enough to contain two |