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OUR NEW

COOK- BOOK.FASHIONS.

Luncheon Cake -Two excellent luncheon cakes can be made by following these directions. One pound of flour, four ounces ofbutter, six ounces of moist sugar, a quarter of a pound of currants, a quarter of a pound of stoned raisins, spices and candied peel to the taste ; a teaspoonful of carbonate of soda mixed in half a pint of cold milk ; all to be mixed together and beaten into a paste, then put into the oven without being set to rise ; it will take an hour and a half to bake. Another : Five eggs, leaving out two of the whites, the yolks and whites to be beaten separately, the latter to a froth like snow; five ounces of lump-sugar, dissolved in a wineglass of water ; put it into a sauce-pan to boil, pour the dissolved sugar boiling to the eggs, stirring it well at the time, beat it, and when nearly cold, mix in a quarter of a pound of flour by degrees ; three-quarters of an hour will bake it. French Biscuits.-Three new-laid eggs, the weight of these in dried flour, the same weight of finely-powdered sugar. Beat up the whites of the eggs with a whisk till they are of a fine froth, then whip in half an ounce of candied lemon-peel, cut very thin and fine ; by degrees whip in the flour and sugar ; then put in the yolks of the eggs, and with a spoon mix them well together, drop your biscuits on fine, white paper, and throw powdered sugar over them. Bake them in a moderate oven, not too hot, to give them a good color. When they are baked, cut them off the paper with a knife. They must be kept dry. Derby Short-Cake.-Rub half a pound of butter into one pound of flour, and mix one egg, a quarter of a pound of sifted sugar, and as much milk as will make a paste. Roll this out thin, and cut out the cakes with any fancy shapes, or the top of a wineglass. Place on tin plates, strew over with sugar, or cover the top of each with icing, and bake for ten minutes. Rice Pound-Cake.-One pound of butter, one pound of powdered loaf-sugar, twelve ounces of flour, half a pound of ground rice, and twelve eggs. Mix as Italian bread, and bake it in a papered hoop. If it is required with fruit, put two pounds of currants, three-quarters of a pound of peel, one nutmeg, grated, and a little pounded mace. Spanish Buns -Take one pound of fine flour, rub into it halfa pound of butter; add half a pound of sugar, the same of currants, a little nutmeg, mace, and cinnamon ; mix it with five eggs, well beaten. Make this up into small buns, and bake them on tins twenty minutes; when half done, brush them over with a little hot milk. Half Pound-Cake.—Take a quarter of a pound of butter, half a pound of sugar, five eggs, and half a pound of flour. Proceed in the same manner as for pound-cakes. If currants are required, add about six ounces with the flour. This furnishes a very superior cake.

WARDROBE. Grease-Spots.- Mix powdered French chalk with lavenderwater to the thickness of mustard. Put it on the stain, and rub it gently with the finger or palm of the hand. Put a sheet of clean blotting-paper and brown paper over it, and smooth it with a warm iron. When dry, the chalk inust be removed, and the silk gently dusted with a white handkerchief. If a faint mark still remains, a second application of French chalk and lavender-water will generally remove it. If wax has fallen thickly on the silk, it will be better to remove it first very carefully with a penknife. To Clean Amber Beads.-Rinse them well in cold water, put them on a cloth to drain, and when half dry, rub them with wash-leather to brighten them: leather instead of cloth, because the amber, possessing highly-electrical properties, would, when rubbed, attract all the loose fibrous particles of the cloth or towel, which would stick to the beads, and make them more troublesome to dry and brighten. If the polish should be entirely gone, the beads can be repolished by ajweler or lapidist.

To Clean Feathers.-Dissolve four ounces of white soap, cut small, in four pounds of water, moderately hot, in a basin, and make the solution into a lather by beating it with a small rod ; then introduce the feathers, and rub them well with the hauds for five minutes. They are next to be washed in clean water, as hot as the hand can bear it.

FASHIONS FOR OCTOBER. FIG. 1.- HOUSE DRESS OF GREEN SILK.-The skirt is long, but quite plain ; the body is cut low in front, but is worn with a square lace chemisette, made with alternate stripes of Valenciennes insertion and green ribbon ; it is edged with a wide Valenciennes lace. Half-long silk sleeves, finished with lace sleeves to the elbow. Wide, green sash with several loops. FIG. II.- EVENING-DRESS OF LIGHT-YELLOW TARLETAN.- The lower-skirt is made with a deep flounce pleated on and pinked at the edge, and headed by a full ruche of tarletan, pinked at both edges. The upper-skirt opens at the sides, is longer in front than behind, is trimmed to correspond with the lower-skirt, and is confined at the sides by bows of yellow satin. The low corsage is trimmed by a full ruche of tarletan; yellow satin sash at the back. FIG. III -WALKING-DRESS OF BLACK POPLIN.-The sarque of maroon-colored velvet, is partially loose, and has a cape cut out in front to correspond with the style of the lower part of the garment. It is trimmed with deep chenille fringe. Black velvet hat, with maroon feathers. FIG. IV.- CARRIAGE-DRESS OF PEARL-COLORED SILK -The skirt is not very long, and is trimmed with a wide flounce, headed by a bias band of silk. Shawl-mantle of blue silk, drawn in at the waist, and trimmed with a puffing and flounce of blue, edged with narrow black lace. White tulle bonnet, trimmed with pink roses. FIG. V.- HOUSE-DRESS OF CAFFEE AU LAIT-COLORED SILEThe skirt is moderately long, and trimmed with two ruffles, each headed by a puffing and narrower ruffle. The upper skirt is looped at the sides and trimmed with black lace, The body is high at the back, open low in front, and worn over a white lace chemisette. Long, tight sleeves, with full puffs at the top. FIG. VI.-EVENING-DRESS OF PINK SILK.- The skirt is trimmed with four flounces, one being of white lace. The overdress is a Watteau of white gauze, trimmed with white lace, and looped with pink ribbon bows. FIG. VII.- EVENING- DRESS OF BLUE AND WHITE STRIPED SATIN. The skirt is long and plain ; the opera sacque is of fine white cashmere, trimmed with a heavy gold embroidery just above the gold and white fringe. FIG. VIII.-WALKING-DRESS OF HAVANA BROWN POPLIN.The under-skirt is trimmed with four ruffles. The upperdress is short, and trimmed with two shades of brown fringe ; the part which forms the panier at the back is not trimmed, but it falls quite low on the under-skirt. FIG. IX.-WALKING-DRESS OF VIOLET-COLORED POPLIN.- The under-skirt is trimmed with three ruffles edged with narrow, black guipure, and each ruffle is headed by a row of narrow velvet. The upper-skirt has one ruffle, and is caught up on the hips by a bow of black velvet; the sleeves are ofviolet silk, with bands of black velvet running around them. Black lace guipure cape, with square tabs back and front. GENERAL REMARKS.- We give this month a Jaconet Camisole. The upper part is of pleated muslin disposed as a square pelerine. The whole is ornamented with printed strips, edged with scallops in thick button-hole strips. Large sailor's collar. Coat-sleeves, with facings at the wrists. Also a night-dress of fine longcloth, with narr w tucks, trimmed with strips of insertion, edged with buttonhole stitch. This trimming, which forms a round pelerine at the back, is tucked like the front part. Long coat-sleeves, with cuffs to match.