Little Red Riding Hood. By Miss Thackeray. Loring' Publisher. For sale by G. W. Pitcher, Philadelphia. Miss Thackeray is a most delightful writer. Here is another charming story, equal to her version of "Beauty and the Beast." What she writes seems merely the play of her mind-proving a power in reserve that promises many good things in the future for the world of readers.

Receipts.

ECONOMICAL VEAL SOUP.-Boil a bit of veal that will make a fricasse, pie, or hash; when tender, take out the meat, and slip out the bones; put them back in the kettle, and boil gently two hours; then strain the liquor, and let it remain until next day; when wanted, take off the fat, put the soup into a clean pot, add pepper, salt, an onion, a half teacup of rice, a tablespoon of flour mixed in water, dry bread, and potatoes.

A LA MODE BEEF.-Prepare a dressing with bread or crackers, moisten with water seasoned with butter, pepper, salt, and nutmeg, cloves, and if relished, allspice: add two eggs, and mix the whole well together. Have ready a round of beef of the proper size for the family; cut gashes in it, and fill them with the dressing. Bind it together with skewers, and put it in a bake-pan with water enough to cover the bottom of the pan, in which is dissolved a little salt. Baste it three or four times with the salted water while cooking. Let it stew gently. When nearly done, cover it with dressing reserved for the purpose. Heat the lid to the pan sufficiently hot to brown it, cover and stew until done. It can be stewed in a dripping-pan, in a stove-oven, and browned when done by holding over it, if not already browned, a heated shovel. The dressing should be poured over it half an hour before taking it from the oven. If the gravy is too thin, add a little flour worked free from lumps.

PERDREUAX A L'ETOUFFADE.-Have a leash of partridges--if they are old ones it does not signify; lard them and truss them as for boiling; line a stew-pan with slices of bacon fat; put into it the partridges, with their breasts downwards; add chopped savory vegetables, herbs, a slice of lean veal, and four tablespoonfuls each of gravy and white wine. Let all simmer for an hour and a half; take up the partridges, and strain upon them the liquor they have rendered in cooking.

EGGS AND POTATOES.-Remove the skins from some boiled Irish potatoes, and when perfectly cold cut them up in small pieces about the size of a grain of corn, and season with salt and pepper. To a quart of potatoes thus prepared, take the yelks of six eggs and the whites of three, and beat them well together. Have some butter in a frying pan, and when it is melted put in the potatoes. When they are quite hot, stir in the eggs, and continue stirring so as to mix them well with the potatoes, and until the eggs are set. Then pepper, and send them to table in a hot dish.

OYSTER PIES, VERY NICE.-Cover a deep plate with puff paste; lay an extra layer around the edge of the plate, and bake nicely; when quite done, fill the pie with oysters, season with pepper, salt and butter, dust over a little flour, and cover with a thin crust of puff paste; bake quickly; when the top crust is done, the oysters should be; serve as soon as baked, as the crust soon absorbs the gravy.

CELERY SAUCE.-Cut up a large bunch of celery into small pieces. Use only that which is blanched, throwing aside the green tops. Put it into a pint of water and boil until it is tender. Then add a teaspoonful of flour and a lump of butter the size of an egg, mixed well together. Season with salt and white pepper, and stir constantly until removed from the fire. It is nice with boiled poultry.

WILD DUCKS.-After they are cleaned and ready for cooking, wrap them in a clean cloth, and bury twelve hours in the earth, to remove the strong flavor of this bird. They are usually cooked without stuffing. Three-quarters of an hour will be sufficient to cook them. When you dish it, draw a sharp knife three times through the breast, and pour over a gravy of a little hot butter, the juice of a lemon, a sprinkling of Cayenne pepper, and a wineglass of port wine. This is poured over as they go on the table.

HASHED CLAMS.-Chop clams fine; stew them in minutes, and season with butter and pepper; after very little water, add their own juice; boil fifteen taking up the hash, thicken the gravy with a yelk

or two of eggs.

MONTGOMERY PUDDING.-Take thin slices of

sponge cake, and put into a deep dish until it is half full. Grate over the cake the rind of a lemon, squeeze the juice into the dish, and put in wine or make a custard with milk, eggs and sugar, and fill brandy enough to moisten the cake well. Then the dish, and set into a moderate oven and bake a light brown. When it is done and cold, make an icing of whites of eggs and sugar, as for cake, and spread over the top of the pudding thickly, and brown it in the oven. Serve cold.

GELATINE JELLY WITHOUT BOILING OR STRAINING. To a package of gelatine take a pint of cold water, the juice of three lemons, and the rind of one. Let it stand an hour, and then add three pints of boiling water, a pint of wine, and two pounds and a quarter of white crushed sugar. A wineglassful of brandy will improve the flavor. Pour into moulds, and set in a cool place.

CORN-MEAL PUDDING IN PASTE.-Beat the yelks of six eggs well; add to them three-quarters of a pound of butter which has been creamed, the rind of one lemon and juice of two, sugar and nutmeg to your taste, and two pounds of mush moderately warm. Bake in paste as lemon pudding. It is very nice with preserves on the paste.

three-fourths of a pound of butter and one pound of VARIEGATED POUND CAKE.-Beat to a cream

white sugar.

Mix in with them the well-beaten whites of sixteen eggs, and stir in gradually one pound of sifted flour. Flavor with rose-water or lemon. Pulverize one drachm of cochineal, the same quantity of alum, a drachm of soda and one of cream of tartar; pour over them two tablespoonfuls of boiling water, and strain through a piece of thin muslin. Incorporate this thoroughly with eneeighth of the batter. Pour into a buttered mould a layer of white batter, and then a thin layer of the rose-colored batter, and proceed thus until all the batter is in. Finally pass a knife-blade four or five times through the batter to variegate it finely. This quantity of coloring is sufficient for two pounds of cake.

CURRANT AND ALMOND CAKE.-A pound and a half of sugar, the same of flour, a pound of butter, six eggs. Mix, and beat well, as pound-cake, and add a pound and a half of currants, and half a pound of blanched almonds cut in thin slices and put in last.

TO WHITEN LARD.-To twelve gallons of lard add a pint of lye. Put the lye in when the lard is first put on. When the cracklings are a lightbrown, the lard is done. Strain through a thin cloth, put inside of a colander.

TO CLARIFY TALLOW AND HARDEN IT.-Take two pounds of alum to every twenty pounds of tallow. Dissolve it in water and put in a pint of lye, and put in the tallow before the water gets hot. Boil a whole day, and next day melt and strain the

tallow.

CLEANING WHITE FEATHERS.-Dissolve some fine white soap in boiling soft water, and add a small piece of pearlash. When the water is just cool enough for the hand to bear it, pass the feathers through it several times, squeezing them gently with the hand. Repeat the same process with a weaker solution of soap, and then rinse the feathers in cold water, beating them across the hand to get rid of the water. When they are nearly dry, draw each fibre over the edge of a small blunt knife (a silver fruit-knife is best), turning it round in the direction you wish the curl to take. If the feather is to be flat, place it between the leaves of a book, to press it.

DRYING PLANTS.-Very thin arrowroot will be found a better medium than gum for fastening down dried flowers and leaves on paper or cardboard. This cement has the advantage of not looking steny and smeared should it chance to go over the edge of the flower to the paper or cardboard upon which the group is mounted.

CHEAP WAY TO CLEAN STRAW HATS.-Pounded sulphur, cold water, one brush. Make a paste of pounded sulphur and cold water; wet the hat or bonnet, and cover it with the paste till you do not see the straw. Rub hard. Hang the hat up to dry. When dry, brush the sulphur off with a brush till the straw gets beautifully white. This method is easier than the sulphur bleaching-box, and can be done very quickly. We recommend it, for we have tried it.

HAIR-WASH.-Pure glycerine one-half oz.; spirit of rosemary one-half oz. Place both together in a pint bottle, and fill up with soft water. It can, of course, be scented if desired.

MILDEW IN LIQUID GUM.-A few drops of oil of cloves, well stirred in when the gum is first mixed, will be found an excellent preventative for this inconvenience.

PATTERNS FOR DECEMBER.

brown straw, bordered with brown velvet and ornamented with a golden olive branch. Scarf veil tied behind.

FIG. 2.-A black satin robe, the corsage cut low and square and without sleeves. Black lace waist and sash of the same, tied behind.

FIG. 3.-White silk dress with three pleated looped up with tabs of silk. flounces. Tunic of tulle, trimmed with lace, and

bottom, high waist and coat sleeves.

FIG. 4.-Blue silk dress embroidered round the Wide silk sash with square ends. Upper skirt of light gray silk. Band and bows of red ribbon in the hair.

FIG. 5.-Trained robe of gold-colored silk, and sash of the same, both trimmed with insertion and lace.

GENERAL REMARKS.-Short dresses may be looked upon as an institution for out-door wear, and many young ladies have been wise enough to adopt them for dancing. The trains are now reserved for very dressy occasions, such as ceremonious dinners, state calls, and large balls.

Paletôts are made considerably longer than last year. They are all loose or sac shaped; and almost without exception those made of cloth are cut out round the edges in some sort of scallop or vandyke; the fronts alone are plain, and they are considerably longer than the backs, falling somewhat like the square ends of a mantelet. This constitutes their only novelty.

Velvet mantles are not cut out in either points or squares so much as cloth ones; narrow bands of fur are worn as trimmings to them. A simulated pocket (the form of which varies considerably) decorates all the paletôts.

Feather fringes at the edge of vandykes, which are corded with satin, produce a pretty effect. Either these or large velvet buttons are used for ornamenting black velvet paletôts for young ladies. All the new paletôts are made with a small standing-up collar cut out in points round the edge, just as the top of dresses have been finished off during the past six months. This fashion only permits of a plain upright linen collar or a ruche of lace being worn inside the paletôt. The turned-down collar is now rarely seen except in either guipure or point lace. The favorite decoration for the cloth paletôt is a silk braid (called canevas) edged with satin.

White cloth jackets are fashionable in Paris among young ladies. Cloth dresses are not made with double skirts, but trimming is arranged to simulate a petticoat and a skirt. The trimming consists of a narrow pleating of pinked out cloth, with a braid above it; the braid is carried up the

Chemise Russe,

Embroidered Muslin Waist,

The Chatelaine Corsage,

The Moskwa Jacket,

A New Paletot,

Riding Bodice with Basque,

Riding Jacket with Peplum Basque,

Fashions.

30 cts. 30 66

DESCRIPTION OF COLORED FASHION PLATE.

FIG. 1.-Pardessus in light fawn color; corsage open with revers of the Bismarck tint; petticoat with flounce of the same color. Small toque of VOL. IV., No. 12.-54

dividing it into seven or eight sash ends. Many of the white cloth dresses are trimmed with black velvet, and the velvet is embroidered with silks of various colors; it is quite the Breton style revived, and the only Parisian stamp which these coquettish toilettes receive is in the form of a wide scarlet moire sash tied at the back.

Plush costumes are worn over silk petticoats of the same color, trimmed with bands of plush.

The skirts that are tied or fastened up at the back have a much more stylish effect than those looped up with cords and rings. The sash or loop should be two yards long for a person of middle height, attached to a band of the same, and nearly meeting in front of the waist, where a rosette or bow of the ribbon is placed.

Sashes are made of the very widest ribbon it is possible to procure, tied at the back with a multiplicity of pendant loops.

All heavy materials, such as velveteen, serge, and poplin, are cut short and straight; the paletôts alone are vandyked and scalloped; the simulated pockets and tabliers serve for trimming to the short skirts.

The tops of high bodies are all cut in small vandykes, and the collar or lace sewn to stand upright at the back of the points.

A good way to trim Garibaldis is with tatting insertion two inches wide. The cotton used should be rather fine, such as will best imitate cluny lace. The handsomest material for Garibaldis this season is a soft kind of twilled silk, which can be had in the most lovely colors-gray, mauve, turquoise blue, violet, &c.,-on which the white lace has a good effect. This silk is, of course, rather expensive, but has the advantage of washing well. One's toilet may be agreeably and economically

varied with two or three fourreaux for the same dress. These fourreaux, being short and scant, take but little material.

A wide sash, with lapels, of the color of the short dress, with pipings of the color of the under-skirt, often completes these toilets of two tints.

Very convenient and graceful opera cloaks, or sorties de spectacles, have lately been introduced. They are a kind of small shawl pointed at the back, and with square ends in front-made of either blue or scarlet cashmere embroidered in black silk and seed jet beads, and bordered with either black or white guipure. For young ladies these shawls are bordered with long fringe headed with a silk network.

This style of fringe is also worn on waistbands, paletôts, sashes, &c., and the ribbons for headdresses all terminate with it. Wreaths and garlands are no longer worn as headdresses, but large flowers at the side of the head, and long hand

some feathers.

Indoor coiffures are composed of nothing, or next to nothing; a bow of blonde crossed with ribbon, and a strip of the same ribbon edged with blonde placed across the chignon, forms one model.

Another consists of two strips of ribbon ornamented with ovals of fine guipure. Over the forehead, flat loops of guipure lace à la paysanne, and loops of narrow ribbon. Bandeaux of lilies of the valley fall on either side like ringlets, to imitate the long curls that are worn in modern headdresses. The flowers are fastened upon a supple reed or upon a strip of blue or crimson velvet, according to the style of toilet that is worn.

Caps are also next to nothing. A leaf of Danish lace, two bows of green ribbon coming to a point on the forehead, and two long ends falling over the chignon.

A leaf like a passion-flower leaf, of yak lace, with seed-pearls and long velvet ends.

Another formed of a rosette of black lace and green velvet.

The new bonnets for winter are of a peculiar form, and are called baby bonnets, being somewhat in the style of the head-gear which children of six months old wear. They are made of drawn velvet, with a large flat crown, and a mantille of either black or white lace. They are much less flat in front than they have been worn during the summer; they are raised by means of a bouillonné of velvet, ornamented with jet pendant drops; also by plaits or tresses made partly of velvet and partly of satin. These are carried down the sides of the bonnet, and the plait crosses on the chest, fastened there either with a jet agrafe or a flower, and thus they replace strings, which have entirely disappeared. The new velvet bonnets have frequently

blonde lappets, edged with colored blonde, and no other strings.

Metallic foliage, acorns, berries, and golden aigrettes are all fashionable for trimming both bonnets and hats. Coronets of flowers or foliage are upon bonnets as they would be upon the head for a ball coiffure.

RIDING HABITS.-The riding habit is now worn so short as only to hang six inches below the left foot-a most useful curtailing to those who ride across country. Patent leather Napoleon boots are worn now by ladies.

AMERICAN TRIUMPH AT THE PARIS EXPOSITION.The first European exhibition of the Cabinet Organ has added a European reputation to that already achieved at home, and another First Premium to the fifty-six awarded Messrs. Mason & Hamlin at the Industrial Exhibitions of all the states of the United States. This is the well-merited reward of an industry which has always aimed in all its productions, not at cheapness, not at making something which could be sold at a good profit, but at that which should be excellent in every respect-so thoroughly and conscientiously made as to defy competition. The pride of Messrs. Mason & Hamlin has never been to produce an instrument for the smallest sum of money, but one that was as good as skill, and science, and perseverance could make it. Their motto has always been-"The best are the cheapest."-Frank Leslie's Illustrated Newspaper.

From the New York Art Journal.

"One of the most gratifying results of the Paris Exposition is the well deserved honor conferred upon the well-known firm of WHEELER & WILSON. They have for years stood in the front rank of manufacturers of Sewing Machines in this country, and their name has become a household word throughout Europe. Their Machines have a worldwide reputation for thorough excellence and perfect work, and they have always been the foremost in the march of improvements, until it is almost impossible to conceive that anything can be added to their Machine, to achieve any greater perfection. So proud a position could hardly need an added honor, but Europe has conferred upon them so distinguished a reward, that all will acknowledge now that they stand above all the first makers in the world. They had eighty-two first-class competitors in the Paris Exposition, but the jury awarded to WHEELER & WILSON the only GOLD MEDAL for the most perfect Sewing Machine and Button-hole Machine; thus placing them at the head of all Sewing Machine manufacturers both in Europe and America. This is their due: they have earned it, and we rejoice at their success.'

From the American Agriculturist, N. Y. City. "The Great American Tea Company," 31 and 33 Vesey Street, N. Y., advertised in our columns, though doing an immense business all over the country, has not even been complained of to us more than two or three times in as many years. On this account, as well as for other reasons we have previously stated, we believe general satisfaction is given to their customers. But stimulated by their success, several of the swindling fraternity have started or pretend to have started other "Tea Companies,"-some copying very nearly the advertisements, etc., of the old company. Some of the we know to be humbugs, (one was noted last mon 5.) and as to others we have not evidence sufficient to warrant us in admitting their advertisements.