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veal and cover it, stir it several times while cooking; season with pepper and salt. Toast a few slices of bread and lay on the dish, put the veal on the toast.

Veal Patty.

( MRS. HERVEY ELLIOTT. )

Four pounds of veal,

One pound and a half of pickled pork,

Three eggs,

Six crackers.

Chop the pork and veal about as iine as mincemeat; then add the eggs, well beaten, and the crackers finely rolled; season with salt and pepper to suit the taste. Bake about two hours, occasionally basting it.

Breast of Veal.

Cover it with the caul, and, if you retain the sweet- bread, skewer it to the back, but take off the caul when the meat is nearly done ; it will take two and a half to three hours' roasting; serve with melted butter and gravy.

Veal Dressed with White Sauce.

Boil milk, or cream, with a thickening of flour and butter; put into it thin slices of cold veal, and simmer it in the gravy till it is made hot without boiling' When nearly done, beat up the yolk of an egg with any nice table sauce that suits the taste ; pour it gently to the rest, stirring all the time ; let it just come to a boil, and it is done.

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Sandwiches, (Very Fine.) . Chop the ham or tongue very fine ; add mustard, pepper, extract of celery, and melted butter to taste, and hot water enough to make it spread. Have fresh, light bread, (or beaten biscuits,) cut thin, butter, and then spread on the prepared meat.

Veal Minced.

Cut veal from the bone into small pieces; put in veal or mutton gravy, pepper, salt, a little butter, cat- sup, if it is liked. Put it into a saucepan, and simmer it slowly; when nearly done thicken with a little flour rubbed up with butter, stir in, giving it time to thicken well.

Fricasseed Chicken.

Cut up chicken, and boil with a slice or two of pork in sufficient water to cover, till quite tender. Fry some pork, and when cooked a little, drain the chicken and fry with the pork till quite brown. Then take out, and pour the broth into the frying pan, with the pork fat, and make a gravy thickened with browned flour; season well with butter, and put the chicken into the gravy. Be sure and have the fat quite hot when the chicken is put in, so it will brown readily.

Roast Turkey.

See that your turkey is washed and free from all small feathers; examine the inside well that nothing is left there that ought to be removed ; remove the craw

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and wind pipe, that is often carelessly left in. Make a stuffing as for " roast pig," if it is liked, if not, any plainer dressing will do ; fill your turkey, and sew it up. Salt and pepper to your taste, • dredge on flour ; put bits .of butter on the top. A turkey of ten pounds will take about three hours to cook. It should be well basted and kept from blistering, if it blisters it is cook- ing too fast. Turkey should be cooked very thoroughly, if it browns to rapidly, put a paper of three or four thicknesses over it. The giblets should be put on early and boiled very tenderly, and then chopped as fine as it can be chopped and the gravy made of it. To make the gravy, take the giblets after they have been chopped, put pepper, salt and butter, and dredge in sufficient flour to make it thick enough. When your turkey is removed from the pan, pour in sufficient gravy from the pan on the giblets, and boil it.

Hoast Goose.

A goose should be roasted in the same manner as a turkey. It is better to make the stuffing with some mashed potatoes ; always an onion, as a goose is' not good without it, (the onion can be omitted in a turkey.) Put salt, pepper, butter, and a little sage; stuff and roast well. Some like goose a little rare, that is a matter of taste. Apple sauce is good to eat with goose.

Roast Ducks.

Ducks should be, as well as all other fowls, washed with great care ; they should be wiped dry and singed

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well, then wiped again. They should be stuffed with a stuffing as for goose. A pair of ducks will cook in about an hour. Baste them well, and dredge them well with flour to make them brown. Canvass back ducks are generally cooked without stuffing.

Egg Frizzle.

Pour boiling water on to dried beef, that has been slivered very tine; change the water a time or two, if the beef is too salt, then pour off the water, and frizzle the beef in butter. When done, break in two or three eggs, and stir till the egg is hardened. This may be done without the egg, if preferred.

Sauce for Roast Beef or Mutton.

Grate horseradish on a bread grater into a basin ; then add two tablespoonsful of cream, with a little mus- tard and salt; mix them well together; then add four tablespoonsful of the best vinegar, and mix the whole thoroughly. The vinegar and cream are both to be cold; add a little powdered white sugar. This is a very line sauce, it may be served in a small tureen.

Croquettes.

These are a sort of mince meat dumpling. Take some cold veal, chicken, lobster, or tender cold beef, chopped tine. Put a half tablespoon butter in a sauce- pan on the tire. When melted, put in a piece of onion chopped tine; fry a little; add half a tablespoon of

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flour. When it browns put in the minced meat ; stir it steadily, and add salt and pepper. Then add a gill and a half of broth, and set the pan a little off the tire to simmer. Chop three stalks of parsley fine, and mix it on the fire, stirring all the time. Then break in two eggs, stirring faster; in two or three minutes take it from the fire and set it to cool. Thus far has occu- pied about ten minutes. When the meat is cold, sift some flour on the board; take a lump of the mince the size of an egg, or larger, roll it in the fine flour, dip it in a cup of beaten eggj drain and roll it in bread crumbs ; have a quantity of boiling suet, or drippings in a frying pan, and fry the croquettes in them for a couple of minutes, till brown. Put in a colander, and let the fat drain off.

An Economical Dish.

Steam or boil some mealy potatoes ; mash them to- gether with some butter or cream, season them, and place a layer at the bottom of the pie dish ; upon this place a layer of finely chopped cold meat, or fish of any kind, well seasoned; then add another layer of potatoes, and continue alternating these with more chopped meat until the dish is filled. Smooth down the top, strew bread crumbs upon it, and bake until it is brown. A very small quantity of meat serves in this manner to make a nice, presentable little dish. A sprinkling of chopped pickles may be added, if con- venient, and when fish is employed, it eats better if first beaten up with raw eggs.

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French Stew.

Cut into pieces two or three pounds of the lean of fresh, tender beef, veal or pork, and peel and slice a quarter of a peck of ripe' tomatoes ; season the whole with a little pepper and salt. Put the whole into a stew pot, and cover it close, opening it only occasion- ally to see how it is cooking. Put no water to stew, the juice of the tomatoes is enough liquid. When the tomatoes are dissolved, stir in a piece of fresh butter dredged with flour. Let it stew about a quarter of an hour longer. When the meat is done through, have ready some bits of very dry toast cut in a three- cornered shape, leaving the crust off. Dip the toast for a moment in some hot water, butter it, and stand it up around the inside of a deep dish. Fill in the stew and serve hot.

Potatoes Roasted under Meat.

Half boil large potatoes, drain the water from them, and put them into an earthen dish or small tin pan, under meat that is roasting, and baste them with some of the dripping. When they are browned on one side, turn them and brown the other, send them up round the meat, or in a small dish.

For a French Pot an Feu.

Put into a large earthen pot or pipkin six pounds of good fresh beef, and four quarts of water. Set it on a slow fire, skim it when it simmers, and when nearly

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boiling add one teaspoonfnl salt, half a pound of liver cut in pieces, and some black pepper ; add two or three large carrots sliced, four turnips pared and quartered, eight young onions peeled and sliced thick, two onions roasted whole, a head of celery cut up, a par snip sliced, and six potatoes pared and quartered ; also a bunch of sweet herbs. Let all boil slowly and steadily, skim- ming well; let it simmer live or six hours. Lay some large slices of bread in the bottom of a tureen, pour the soup upon it. This is a very good, plain dish.

9 Plain Family Irish Stew.

Take about two pounds of scrag or neck of mutton ; divide it into ten pieces, lay them in the pan ; cut eight large potatoes and four onions in slices, season with one teaspoonful and a half of pepper, and three of salt ; cover all with water ; put it into a slow oven for two hours, then stir it all up well, and dish up in deep dishes. If you add a little more water at the com- mencement, you can take out when half done a nice cup of broth.

Sow to Cut a Chicken to Fry.

Have a sharp knife to begin with; then cut the wings off first; then the legs, cutting them carefully and neatly; throw each leg toward the back of the chicken and sever it from the body through the hip joint; next cut the chicken through the back; remove the lower portion of the back, then the neck piece,

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cutting it off through the rib joints ; this leaves the breast piece, which should be cut in two lengthwise. A chicken cut up in this way looks much neater than to cut it in any other way. The leg can be cut in two pieces, making it more handy to serve at the table. With care, and a little practice, this art may be easily learned.

Stewed Habbits.

Cut the shoulders of the rabbits, and throw them into a little salt and water to draw out the blood ; when ready, cut them in pieces and put them in a pot with water enough to cook them; wash and peel some nice potatoes and cut them in pieces, and put in with the rabbit ; let it stew till the rabbit is cooked very tender ; then take flour and butter and rub them well together, and stir in ; let it boil up till it makes a nice gravy ; pepper and salt to suit the taste.

Rabbit Pot Pie.

Prepare the rabbits by cutting them up and putting them into a little salt and water ; let them remain till cleansed from all blood spots. Make a dough, not too short, and if you wish a boiled pot pie, put in your rabbits and potatoes intermixed with pieces of the dough, that should be rolled out about half an inch and cut in oblong pieces ; put in the dough alternately with the potatoes and rabbits ; put salt, pepper and but- ter, and water enough to cook it and make the gravy ;

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put a crust on the top of the pot ; let it boil slowly, and if you wish the top crust browned, heat a griddle or cover and put on till it is brown. When your dinner is ready to serve, have your dish or platter ready, take off the top crust, and with a ladle dip up the rabbits ; the gravy will be thick enough, unless there was too much water put in. When all. is out, pour in your gravy and put on the top crust. Pot pies are made the same way to be baked.

Chicken, veal, pigeons, squirrels and quails are made into pot pies, the same directions answering for all. Care should be taken not to put to put too much water, and there should be quite enough to cook the pie, leaving enough to make enough gravy or the pie will be very dry. All such pies or stews should be well seasoned.

Broiled Rabbits.

Take the hind quarters of the rabbit and v pound them well; salt and pepper, and have your gridiron well greased and heated ; put them on and let them broil slowly. When done, butter and send to the table hot. The butter should be melted in a pan, with a little sprinkle of flour and a good deal of pepper. Put the rabbits in a piece at a time, and with the pounder mash them into the butter.

Broiled Quails.

These are the nicest of birds, and require great care to have them nicely cooked. They are considered

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best when nicely broiled. Each quail should be picked over carefully, then they should be pounded slightly with the steak pounder, to break the bones and give them an opportunity to broil. A very nice way to serve them is to toast bread a light brown, and butter each piece well; lay a bird on each piece of the toast, and pour the butter in which they were dipped over the whole. If the toast is not liked, serve without.

Potted Rabbit.

Take very young fat hares or rabbits ; wash and soak them in salt and water ; then take them out of the water and wipe each piece quite dry; pepper, salt, and flour them well, and fry them nicely in hot lard; then take them from the stove and put them in a stone jar; pour the gravy, which should be made like chicken gravy, over them, adding one pint of boiling water; set this jar, which must be covered tight, in the oven, and let it remain about an hour and a half. The English think this a choice dish, and add one tumbler of good port wine.

Stewed Prairie Chidden.

Out the chickens in pieces, wash and pick off all small feathers ; put them in a pot, with just enough water to cook them, with salt, pepper and butter. Make a nice gravy of flour and butter, and stir in just before taking them up. Prairie chickens, if young, are splendid broiled.

84 ILLINOIS COOK BOOK.

Fried Chickens.

This is one of nicest ways that chickens can be cooked, and there is no way that requires more attention. If chickens are killed and picked at home, they should not be allowed to remain in the boiling water in which they are scalded; they should be picked as quick as possible, and then as soon as they are thoroughly cleaned, throw them into cold water till you are ready to cut them up ready for frying. Each piece should be salted and peppered, and dredged with flour ; have the lard hot, and after all the pieces are in, cover with a tight fitting cover, let it fry slowly. Make a gravy by putting a little flour in the skillet, (after you have taken up the chickens.) Pour in boiling water and then a little milk or cream ; pour gravy over the chickens, or serve in a gravy boat.

Chicken Salad.

For two chickens, take —

The yolks of eight hard boiled eggs,

One small teaspoonful of salt,

One-half of a teaspoonful of cayenne pepper.

One-half a wine glass made mustard,

One wine glass and a half of vinegar,

Two wine glasses of sweet olive oil.

As much celery as there is chopped chicken.

The chicken can be chopped very tine, or in larger pieces, as taste may dictate; chop celery tine; chop eggs very tine, mix with the chicken ; then add the

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celery and other ingredients ; add more vinegar, if too dry, and black pepper. To tins quantity about eight good sized pickles may be chopped tine and added, many think them an improvement.

Mayonaise.