TO REMOVE STAINS OF ACIDS, &C.--Stains caused by acids may be removed by tying some pearlash up in the stained part; scrape some soap in soft cold water, and boil the linen till the stain is gone. Many stains may be removed by dipping the linen in some sour buttermilk, and drying it in a hot sun, washing it afterwards in cold water. It may be found necessary to repeat this once or twice. * * * * * TO TAKE OUT IRONMOULD.--Wet the ironmould with water, and then lay the linen on a hot water-plate and put on the part a little essential salt of lemons. When it becomes dry, wet it again, and renew the process, being particular that the plate is boiling hot. Dip the linen into a good deal of water, and wash it as soon as the stain is removed, to prevent any damage from the acid. * * * * * TO PRESERVE STEEL PENS.--Metallic pens may be preserved from rusting by throwing into the bottle containing the ink a few nails, or broken pieces of steel pens, if not varnished. The corrosive action of the acid which the ink contains is expended on the iron so introduced, and will not therefore affect the pen. * * * * * FRENCH POLISH.--To one pint of spirits of wine add a quarter of an ounce of gum copal, a quarter of an ounce of gum arabic, and one ounce of shellac. Let your gums be well bruised, and sifted through a piece of muslin. Put the spirits and the gums together in a vessel that can be safely corked; place them near a warm stove, and frequently shake them. In two or three days they will be dissolved; strain it through a piece of muslin, and keep it tightly corked for use. * * * * * DOMESTIC RECEIPTS. CUSTARDS, CREAMS, JELLIES, AND BLANC MANGE. [_Fourth article._] * * * * * CHARLOTTE RUSSE.--Line the bottom of a plain round mould with Savoy biscuits, placing them close together in a star or some device; line the sides, placing the biscuits edgewise, to make them form a compact wall; put the mould upon ice; have ready a _Crême au Marasquin_, adding a glass of brandy. Fill the mould as it stands on the ice, and leave it till the time of serving, when turn it over upon the dish and take off the mould. * * * * *