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Beef Steak Pie

First prepare seasoning of three parts salt and one part black pepper, with just a dash of ground nutmeg; next take tender steak, enough to fill the dish, cut this up into thin slices, now take each slice, sprinkle it with just enough of the above seasoning to season it (not too high), then sprinkle it with chopped parsley; next roll it up and pass a small wooden skewer through it, to hold it, or you can dispense with the skewer if you place the fold downward, to prevent its unfolding; continue this until the dish is full, then add water sufficient to make a good gravy, now lay on the top of this a few hard boiled eggs sliced, then put on the crust, previously having lined the inside edge of the dish with paste; now wash the top with eggs and bake it in a moderate heat; as soon as it boils, and has boiled about ten minutes, the whole should be cooked. By adopting this plan the meat will be tender and the gravy much richer than by the plan of par-boiling the meat prior to baking; the point to observe being not to bake it too quick. For a simple beefsteak pie, cut the steak into strips about half an inch in thickness, season them, lay them in the dish, add water for gravy, cover with crust and bake.

THE ECLIPSE ORNAMENTER. -Those who wish to practice the art taught in Prof. King's lessons, will find the invention, represented in the accompanying cut, a great convenience and saving of time, trouble and sugar. It seems to do away with all the annoyances which are incident to the use of the paper cones, either with or without the tubes mentioned in the lessons. These require a cone for every pattern of tube required for the work, or, if tubes are dispensed with altogether, many paper cones are required, in order to produce good work, owing to the end of the cone-no matter how correctly it may have been cut-getting soft, as all paper will, to say nothing of the annoyances from bursting, etc., etc., or the loss of sugar in each cone. ..2 4 3 No. 4 represents the bag, which may be paper or rubber. No. 3 the cap which fits in the bag, and to which No. 2, which contains the tube No. 1, is screwed. The dotted lines between figures Nos. 2 and 3 represent where the cup containing the tube screws on. To use it unscrew the part of the dotted lines between Nos. 2 and 3; drop the tube into the cup No. 2, then screw it on to cup No. 3; it is then ready for use. If you wish to change the tube, you have only to unscrew at the dotted lines as stated before, and insert what tube you require to continue work. The cut at the side shows the tube in the cup, ready to be screwed on the cup No. 3. The price of the ornamentor is $2.50, and it may be had by correspondence with Prof. C. H King, Orange, New Jersey. By a special arrangement any lady who is the owner of "Practical Housekeeping" will be supplied at twenty per cent. discount from the retail price.

We give in the following pages a number of carefully selected and thoroughly tested recipes, furnished us by accomplished mistresses of Southern mansions, in nearly every State in Dixie, always famous for its sumptuous tables and generous hospitality.

These, in addition to the very excellent recipes, distinctively Southern, scattered through previous pages, will meet, we hope, every want, in the way of cookery rules which is likely to be felt by the Southern Matron.