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A two-pound piece of scraggy part of a neck of mutton. This particular cut is employed because the muscles of a sheep's neck are in constanc use as to make that part of the animal better flavored and more nutritious than those parts through which the blood has run less freely. Cut the meat from the bones and remove all fat. Cut the meat into small pieces and put it into a soup-kettle, together with two slices of carrots, a slice of turnip, a stalk of celery and an onion — all cut fine ; half a cup of barley and three pints of water; allow the broth to simmer gently two hours. The bones, with a pint of water allow the same time for simmering, then strain into the soup-kettle. A tablespoon each of butter and flour should be cooked together until perfectly smooth, and then stir into the broth; after which salt and pepper, and a teaspoon of chopped parsley should be added. Do not cook too rapidly or at too high a temperature, as it hardens the fibres of the meat, whereas a slow bubbling renders the meat tender and secures a better flavor for the broth. Mutton is so nutritious, and so easily digested as to deserve much attention as a food during convalescence. If it be properly cooked, the peculiar flavor that is disagreeable to some persons is concealed, though the meat remains palatable. MUTTON BROTH. Mutton broth recommended for patients whose food must be light, is made with a pound of meat like that used for Scotch broth, freed of fat, cut into small pieces and put into a saucepan containing a quart of cold water. When this water has become heated to a boiling point skim it carefully, add a teaspoon of barley, and allow it to simmer slowly two hours. LEMON JELLY. Soak one-fourth cup of gelatine in an equal quantity of cold water for two hours. Pour upon the gelatine a cup of boiling water, and add half a cup of sugar, one-fourth cup of lemon-juice, and after straining the jelly through a napkin into a mould, set it away to cool. CREAM TOAST. Half a cup of cream heated to the boiling point, and seasoned with salt. In the meantime toast two slices of bread to a light-brown, then dip them in the cream and place on a dish, the remaining cream pour over them. ENGLISH SNIPE. Clean them, cut off the wings and legs at the first joint. Then cut the birds open in the back, season with salt and pepper, dip in melted butter, then dredge with flour. Broil eight or ten minutes, and serve on buttered toast. WINE WHEY. Sweeten half a pint of milk to suit the sick one's taste. Let this come to the boiling point, then pour in a wineglass and a half of sherry wine. Let it stand on the stove to simmer until a curd forms; then strain it through a muslin cloth laid in a colander. Let it stand until it is cool. Serve in a pretty cup, and on the saucer lay two or three wafers. CONTENTS. HOME, ....... THE HEARTH-STONE, . FLOWERS, . . WIFE MANNERS, . . CONVERSATION, . . . . . TO-DAY HAPPINESS, ORDERLY DOMESTIC MANAGEMENT, KEEPING HOUSE, ,..-.- . EMERSON ON THE BABY, MR. RUSKIN'S IDEAS OF A MODEL NUR- SERY, . . . , i . CLEANLINESS, . . . FOOD AND DRINK, . . . ENTHUSIASM OF LABOR, . TABLE ETIQUETTE, TABLE TALK, . . . DINNER GIVING, TABLE RULES FOR LITTLE ONES, FRENCH NAMES OF DISHES USED IN MENUS, . . .