Take six flounders, fillet four, put the fillets into a saucepan. The carcasses and the others put into a stewpan with some stock, a bit of parsley and a little carrot, which boil for an hour. Strain, and shred some carrot, also parsley root and a few sprigs of parsley. Boil for ten minutes more. Put the fillets into the oven to cook. When the souehet is dished, put in the fillets, and serve with brown bread and butter, and lemons.

Everything of the kind is now to be bought, but I think the following few receipts may turn out useful. In washing paint so many do not know how injurious is soda, or yellow soap or soft soap.