Miss Corson's practical American cookery and household management

of the back down to the under part of the hare ; run the knife under the meat, close to the back-bone and the ribs, and cut off the pieces ; serve a bird with each one, and some of the sauce, and the forcemeat if the hare is stuffed. When the entire hare is to be carved, first take off the shoulders, cutting from 4 to 5, and then insert the knife between the leg and the body; bend the shoulder away from it; the few remaining bits of flesh which hold the shoulder to the body can then be severed ; the thighs can then be removed Larded Hare. in the same way, cutting from 6 to 7 ; next the head can be cut off, following the line from i to 8 ; the entire body can then be split down one side of the back-bone, from i to 6, and both sides of the ribs divided along the lines marked 3. The head is a favorite portion with epicures, the ears and brains being especially prized : it is carved by cutting apart the upper and lower jaws at the line marked 9 ; the upper part of the head can then be cut open from 10 to 11. A medium-size hare will serve six or eight persons. Forcemeatballs, pickled gherkins, lemon, and currant-jelly, are the plainer garnishes for roast hare. WE are all so unconsciously affected by surroundings, that a homelike room at once impresses us with an indefinable sense of comfort and welcome. A pretty aspect inspires us with cheer; a gloomy one depresses. Of all rooms in the house, the dining-room should be the cheeriest, because it is there that all the members of the family are most likely to congregate. No matter how widely the interests and occupations of father, mother, and children may separate them at other times of the day, the fact remains that at least one-fifth of their waking hours will probably- be spent at the table. The intent business-man may find scant time for the ordinary social pleasures which may attract the other members of his family to the sitting-room, library, or drawing-room ; but to the dining-room he must go if he ever lives at home. And for this reason, if for no other, when all the apartments of a house cannot be made equally attractive, preference should be given to this, the one most used in common. Many dining-rooms that we remember are furnished with dark wood ; the walls are gloomy, or covered with dismal pictures of dead game and fish ;*the windows hung with stuff curtains, and the outlook is upon stone walls or paved courts. The ideal dining-room is bright with sun- or lamp-light ; the window-draperies are such as to temper but not exclude air and sunshine ; the pictures are of fruit or still life with bright colors J the chairs are comfortable, and the temperature a pleasant medium between heat and cold. The most modest establishment admits these possibilities, and from them the plainest repast gains a charm. Even where space is so limited that one room must answer both for the preparation and service of food, neatness and order can be maintained ; and a little attention to the principles of ventilation will insure that freshness of the atmosphere which is so essential to the enjoyment of food. A VERT SIMPLE DINING-ROOM.