corresponding with that underneath. Glaze over the upper crust with yolk
of egg, and set the tourte into an oven. When it has been in a quarter
of an hour, draw it to the mouth of the oven, and make a hole in the
centre of the crust to let out the fumes. Let it stand nearly three
hours longer in the oven, then take it out, cut the crust round with the
rim, take it off, take out the bacon, and clear off any fat that may
remain on the top. Have ready a rich ragout sauce to pour over it, then
replace the crust, and serve it up. This dish is according to the
French fashion.

TRANSPARENT MARMALADE. Cut the palest Seville oranges in quarters, take
out the pulp, and put it in a bason, picking out the seeds and skins.
Let the outsides soak in water with a little salt all night, then boil
them in a good quantity of spring water till tender; drain, and cut them
in very thin slices, and put them to the pulp. To every pound, add a
pound and a half of double-refined sugar beaten fine; boil them together
twenty minutes, but be careful not to break the slices. It must be
stirred all the time very gently, and put into glasses when cold.

TRANSPARENT PAINTINGS. The paper must be fixed in a straining frame, in
order to place it between the eye and the light, when required. After
tracing the design, the colours must be laid on, in the usual method of
stained drawings. When the tints are got in, place the picture against
the window, on a pane of glass framed for the purpose, and begin to
strengthen the shadows with Indian ink, or with colours, according as
the effect requires; laying the colours sometimes on both sides of the
paper, to give greater force and depth of colour. The last touches for
giving final strength to shadows and forms, are to be done with ivory
black or lamp black, prepared with gum water; as there is no pigment so
opaque, and capable of giving strength and decision. When the drawing is
finished, and every part has got its depth of colour and brilliancy,
being perfectly dry, touch very carefully with spirits of turpentine, on
both sides, those parts which are to be the brightest, such as the moon
and fire; and those parts requiring less brightness, only on one side.
Then lay on immediately with a pencil, a varnish made by dissolving one
ounce of Canada balsam in an equal quantity of spirit of turpentine. Be
cautious with the varnish, as it is apt to spread. When the varnish is
dry, tinge the flame with red lead an