CJLBE OF FOOD

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stock for Clear Soups.

TiDifl 9 hours ; 5 lbs. or clear beef ; 5 qnarts of cold iraUr, 1 head of cHerj, 1 onion, 4 small or 3 large carrots, 2 turnips, a bunch of sweet herbs, pepper nnd salt. Cut ofT the meat from the bone, pat the bone into stew pan with water, let boil slnwlj for 4 hours ; then strain into large basin ; when cold, remove cake of fat; est meat into small pieces, pnl them into stew pan with strained gra*;, herbs tied together ; celery, onions, carrots and turnips cut small ; let sironier slowly foe 5 hoars, seasoning with pepper and salt to tasto. When done, take out herbs, and it will be ready for use or for the foundation of all binds of clear soops.

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Bouillon is made the sanip as the dear sfock, using a pint of water to thu pound of m»B.l, and seasoning wilh salt .Tiid peppsr and wiih the spice, herbs and vugclables or not, as you please.

Mullleratawney Soup. Cbickeo 01 turkej left from a fonner dinner, bones And scraps from roMt retl, Umb or matton, &Itogetber sbout 3 lb*., 4 qnarts of water, 4 stalks of celery, 4 tablespoonf nis of batter, i of Sour, 1 of earr^, 2 odIods, 2 slices of carrot, ^ a small cap of barley, salt and pepper. Put on the bones of tba ponltry and meat with tha water. Hare the Te^etables cnt tery fine, and cook gently 20 miontes in the batter ; then skim them into the loup pot, being careful to press out all the bntter. Into the hotter remaining in the pan put the floor, and nhen that is brown, add the curry powder and stir all into the sonp. Cook gently i hours ; then season with salt and pepper, and stnun. Return to the pot and add hits of chicken or torkey, as the case may be, and the barley, which has been iinimering2}hourBia clear water to corer. Simmer 30 minates andscrre.

8 lbs. of a shin of veal, 8 lbs. of the lower part of the round of Iwef, i cupful of batter, 12 qnarts of cold water, ^ a small carrot, 1 laige onions, } a head of celery, 30 pepper-coms, 6 whole cloves, a small piece each of mace and cinnamon, i sprigs each of parsley, sweet raarior^m

■uairoer bujotj and thjmc. 4 leaves o[ sage, about 1 oz. of liam. Put half ol the butter in the soup pot. Cut the meat in smnll pieces and put it iti also. Stir over a hot tire till the meat browns, then Bijil I quart of the water, and cook abont I hour. Add the rematmler of the water and let it come to a boil. Skioi carefiilly, and let it !:iiiimer Tor 6 hours. Cat the vcgetAblea very small and fry in the rcmainiog luttcr for 30 minutes, being careful not to burn them. When done turn rnto the pot and add the spices and herbs. Cook 1 hour; salt to taste and strain. Set ia a vcrj cold place until morning, when skim off all the tat. Turn the soup into the pot, being careful not to turn in the sediment, and set on the fire. Beat the whites and shells of 2 ei;g3 with 1 cupful of cold water. Stir into the soup, ond when it comes lo a boil, set back wb*re it will simmer for 20 minutes. Strain through a napkin, and if not ready to use, pat awa; in a cold place. It will keep n week iu cold weather, and about 3 days in warm weather.

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Boil 4 quarts of consommi' rapidly until reduced to 1 quart. ' Turn into small jan, and cool quickly. This will keep for a month in a cool, dry place. It is used for soups and sauces and for glazing meats.

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Oz-tail Soup.

1 ox-tail, 2 lbs. lean beef, 4 carrots, 8 onions, thyme and parsley , pepper and salt to taste, 4 quarts cold water. Cut the tail into joints, fry brown in good dripping. Slice onions and carrots, and fry in the same when you have taken out the pieces of tail. When done tie them, the thyme and parsley,- together in a net bag and drop into the soup pot. Put in the tail* then the beef cut into strips. Pour over all the water and boil slowly 4 honrs ; strain and season ; thicken with brown flour wet with cold water ; boil 15 minutes longer and serve.

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OyBtBT Soup.

2 quarts of oysters, 1 quart of milk, 2 tablespoonfuls of butter and 1 teacup of water. Strain the liquor from the oysters, add to it the water and set over the fire to heat slowly in a covered vessel. When it is near boiling, season with peppjer and salt ; and add the oysters and let them stew till they ruffle on the edge, which will be about 5 minutes. Then put in the butter with the milk which has been heated in a separate vessel, and stir for two minutes.

Serve with oyster or cream crackers. Qreat care should be taken with soup. Too much stewing ruins the bivalves, while an underdone oyster is very disagreeable. The plumpness of the body and ruffled edge are good signs of their right condition.

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Sleg Merrilles' Soup.

1 hare, 1 grouse, 4 onioni, I ■mall carrut, 4 slices of turnip, a bouquet of Birect h«rbB, 4 ttblcspoonfuls oF butter, 3 of rice flour. i cupful of sttle bread, ^ cupful of milk, 1 egg, 6 quarts o! vatcr. WkBh tbc grouse and bare and put to boil in the € quarts of cold water, When lilts comes to a boil skim, put io tb« bouquet, and set back nhcrc it will simmer for 1 bour. Then take out the bare aud grouse and cut all tlic meat from the bones. Betom the bones to the aoup and Gimmor 2 hours longer. Cut the meat into handsome pieces, roll in flour, and irj in the butter till a rich brown. Set aside for the present. Slice the onions, and frj in the batter in which the meat was fried; when brown add to the soup. Make force-meat balls of the livers of the hare and grouse (which bate been boiled 1 hour in the stock), the egg, bread and milk. Boil the bread and milk together until a smooth paste. Maah the lirers, then add the bread and milk and the egg, unbeaten. Season well with pepper and salt and, if jon like, with a little lemon jnice. Shape into small balls and fry in either chicken fat or batter. Pnt these into the soup 20 minutes before dishing. Have the turnip and carrot cat into small pieces and cooked 1 hour in clear water. When the onions and bones hare Rimmered 2 hoars, strain and return to the soup pot. Add the fried meat and vegetables. Mix the rice flonr with 1 cupful of cold water; add to the soup, season with salt and pepper, simmer 10 minates. Add force-tr.iat balls and simmei SO minutes looker.

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Q-reen Turtle Soup.

I can of green turtle. Separate th« green fat From the other contents of the can, cat into ilico and aet aside. Put 1 qaait of water witii the remainder of the tnrtle ; add 12 pepper corns, 6 irhole cIoTea, 2 Bmatl aprlga each of parsl«y, summer savory, Bvreet marjoram and tbyme, two leaves of sage. HaTc the herbs tied together. Put 1 large onion, 1 slice of carrot, 1 slice of tnrnip, ond I stalk of celery, cut line, into a pan, with two Urge tablespoonfuls of bntter. Fry 15 minutes, being careful not to burn. Skim carefully from the batter and put into the soup. Now into the butter in which the vegetables were fried, put two tablespoonfuls of dry flour, and cook until brown. Stir into the soup ; season with salt and pepper and let simmer very gently 1 hoar. Strain, akim off all the fat and scrre with thin slices of lemon.

tgg or foKO-mest bkUa, ud the greeii lat. The lemoo Bhonld li»v« a tbt; thin risct, tnd shoad be pat into the tareen and the wnp pouted orer it. Cooking the lemon in thii oi taj other Boup often gires it a bitter taite. If the soup ta wiahed quite thick, add a tablespoonfnl of batter to that in which the vegetables were eooked, and nie 3 tablespoon fuU tt flour. Manjr people nee wioe in this soap, bat it is delicioua without. In case /on do nse wine there should not be more than 4 taUetpoonfali to this qoantitj. If f oa desire the soap extrcmelj rich, use a qvart of rich soap Btock instead oF the water. One can of green turtle will make enough Boap for aix persons.

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White Bean Soup.

Soak 1 quart of beans over uight; in the morning pour off Ui» water and add 3 quarts fresh, and set over, the fire and boil until skins will easil; slip off; throw them into cold water, inb well, and skins will rise to the top, where they maj be rcmored. Boil beans nntil perfectlf soft, allowing 2 quarts water to 1 quart of beans. Mash beans, and add 1 tablespoonful butter and 1 of flour mbbed together. Also salt and pepper. Cat cold bread into •mall pieces, toast and dfop on Uia •onp' when you lerre.

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A pint of block beans, soaked orer night in 3 quarts of vater. In the moming poar off this water, and odd 3 qoarts ol fresh. Boil gcntlj 6 hours. When done there should l>e 1 quart. Add a quart of stock, C irliole cloTCB, S whole allspice, a small piece of mnce, a small piece of cinnamon, a stalk of celerj, a bouquet of sweet herbs, also 1 good-sized onion and 1 small slice each of tuniip and carrot, all cnt liae and fried in 3 tablespoon fills of butt«r. Into the remaining butler put 1 spoonfal of flour, and cook nntil broirn. Add to the soup, ami simmer together 1 hoar. Beason with salt and pepper, and rub through a line sieT«. Serve with slices! of lemon and egg balls, the lemou to he put into the tureen with tlie soup.

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Tomato Soup (No. 1).

Sold iod atriin aboat & can of tomatoes, retara to the sauce-pan, and while hot add a teaspoonful of aoda. In another aancfr-pan bare ready a amall bottle of milk (1 pint) scalded, and thickened vith 1 dessertapoonful of floor mbhed into a bit of butter the size of an igg. Poor this into the tomato. Add pepper and 1 teaspoonful of aalt and boil ap. Tbia il « inbstMltikl and nogriahing aoup and quickly made.

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Another way is to nuke i oleir beef eoiip end add enough tomatoes to give it e good flaTor. Strain and serre.

Okra Soup.

One cold roMt chicken, 1 qnart of aiij kind of stock, 1 (]aart of vater, | lb. of salt pork, 1 quart of green okra, 1 onion, salt, pepper, 8 tablespoon fals of floor. Cat the okra pods into small pieces. Slice the pork and onion. Ytj the pork, and then the onion end okra. Cover closely, and fr; half an hour. Cot all the meat from the chicken. Pat the bones on nith the water. Add the okra and onion, first being carefnl to press out all the pork fat possible. Into the fat remaining put the fluar, and stir until it becomes a rich brown ; add this to the other ingredients. CoTer the pot, and simmer 3 hours ; then rub through a sieve, and add the stock, salt and pepper, and the meat of the chicken cut into small pieces. Simmer gently 20 minute?. Serre with a dish of boiled riee.

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Oiblet Soup.

The giblets from 2 or 3 fowls, 1 quart of an; kind of stock, or if thero are remBini of the roast cliickcDS, use ihete : 1 Urge onioD. 2 slices of carrot, 1 tarnip, 3 italka of celcrf , 2 quarts of water, 2 large tableapoon- ful« of batter, 2 of flonr, sail ami pepper. Pat the giblets on to boil in 2 qaart^ of iraler, and boil gentt/ iiDtil rsdaced to 1 (juart (it will taka about 2 hours) ; then take out the giblets. Cat all the hard t«ugh parts from the gizsards, and put the hearts, lirere and gL;tzards together and chop rather coarse. Itetorn them to tbe liquor the; were boiled in, and add the riuart of sLock. Have the regelables cut tine and frj them in the bittler uutil the; nre very tender (aboat 1^ miuutes), but be carefol the/ du not burn ; then add the drj fioar to them and stir until the flour browns. Turn this mixture into the soup and season with salt and pepper. Cook genttj 3D miautes and serre with toasted bread.

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Take a scrag of matton or a shank of Teal, 3 quarts of water (or liqaor in trliiuh meat has been boiled), and a good-sized fowl, witb 2 or 3 leeks cut in pieies, about I inch long, pepper and salt : boil slowly about I hour : then put in as many more leeks and give it ib minutes longer.

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Potage A la Relne.

Boil & large fowl stowlj in 3 quarts of water aotil it ii tender. Skim off the fkt and acid a teaeupful of rice, and, alio, 1 slice of carrot, I of tnmip, a Email piece of celery and one onion, which hare been cooked slowlj for 15 minntea in 2 large UbleapooiifulB of butter. Skim the vege- tables carefully from the butter and stir 1 tablespoonful of flour into the hot butter. Cook until smooth, but not brown. Add this, as well as a small piece of cinnamon and of mace, and 4 whole clores. Cook all together alowly for 2 hours. Chop and pound the breast of the fowl rer; fine. Rub the soup through a siere; add the ponnded breast and again rub the whole through the sieve. Put back on the fire and add I^ tabtespoonfali of saltr ^ of a tcaspoonfol of pepper and 1 pint of cream, which has come just to a boil. Boil up once and serve. This is a delicious sonp.

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WS-fflft. M&SL Potato Soup.

1 qn&it o[ milk, 6 large potatoes, 1 atalk of celerj, 1 onion and 1 tablespoonfnl of butter. Put milk to boil with the onion and celerj. Paie potatoes and boil 30 minutes. Tam oB the water and mash fine and light. Add boiling milk and the butter, and pepper and salt to taste. Rnb throngh the strainer and serre immediatelj. A capfal ot whipped cream, added when in the tnreen, is a great improTement. This lonp mnst not be allowed to stand, not eren if kept hot. Serre as Boon as read; and it is excellent.

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Oreen Pea Soup.

Com 1 qnut of green peu with hot water tod boil with an omor. until Ihiy ivill muh.euily. (The time will be from 20 to 30 minatea.j Hteh end add 1 pint of stock or water. Cook together 2 ttbleapoonfulE- of bntter end 1 of flour nntil unooth bat not brown. Add to the pe*; and then add I cnpfnl of crum and 1 of milk. Season with salt and pepper, and let boil np once. Strain and aerre. A cnptal of whipped cream at the last ie a great improrement.

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Oream of Oeleiy Sonp.

1 pint oF milk, 1 tableapoonfol of floor, 1 of bntter, 1 head of eelerjr, 1 large elice of onion and a email piece of maoe. Boil celery in 1 pint of water from 30 to 45 minotee ; boil mace, onion and milk together. Mix flour with 2 tableipoontals of cold milk, and add to the boiling milk. Cook 10 miontea. Mash celery in the water in which it has been cooked, and atir into boiling milk. Add batter and season with salt and pepper to taste. Strain and serre immediately. The flavor is improTcd by adding a caphil of whipped cream when the soup is in the tnreen.

Egg Balls. Boil 4 eggs 10 minntee. Drop in cold water and when cool remoTe the yolks. Pound these to a paste, and then beat them with a tea- spoonful of salt, a speck of pepper and the white of 1 raw egg. Form into balls the size of a walnnt. Roll in flonr and fry brown in bntter or chicken fat, being careful not to bnm.

Fried Bread for Soups.

Cat atsle brend iQt« die and Try in boiling fat (ill brown. Time about half a minute.

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nBh Chowder.

b lbs. of Any kind of fish (the light utlt- water fish is the best), ^ lb. or pork, 2 large onions, ] qakrt of sliced potatoes, 1 qoflrt of «at«r, 1 pint of milk, 2 tablespoon (als of flour, 6 crackers, salt and pepper. Skin the fish and cut all the flesh from the bones. Put the bones and head on to cook in the quart of water and simmer gently 10 minutes. Fry the pork ; then add the onions, cnt into slices. Cover and cook 5 minutes ; then add the flour and cook b minates longer, stirring often. Strain on this the water in which the fish bones were cooked and boil gently for 6 minutes ; then strain all on the potatoes and fish. Season ^ith salt and pepper and simmer 15 minutes. Add the milk and crackers which were first soaked for 8 minntes in the milk. Let it boil up once and serre. The milk may be omitted and a pint of tomatoes nsed if you like,

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FUb lo be eatable should be perrectl; fresli. Nothing else in the line or rood deteriorates so rapidly, especially the white fish — those tlial are nearl; free of oil, like cod, etc. Most oT the oil in this class cenlre^ Id the liver. Salmon, mackerel, etc. have it distributed throughout the bodj>, which givea a higher richer flavor, and at the same time tends to preserve (he fish. IT the flsh is kept on ice until used, it will retain much of its freshness ; let it once get healed and nothing will bring baik the delicate flavor. Fresh fisli will be firm, nod the skin and scales bright. When fish looks dim and limp, do not buj it. rish shonld i<p washed in only one [cold) water, and shonid not be allowed to stand in it. If it is cut up before cooking, wash while whole, ehc ranch of the flavor will be lost. For frjing, the fat should be deep enough to cover the article, and ;et have it float from the bollom. If the same pot is used for other things great care must be taken to clean it thoronghly. All the cold fish left from any mode of cooking can be utilized in making delicious salads, cro<]ueltes and escalops.

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Boiled Flah.

A general rnle for boiling; flsb, which will hold ^ood for mil other kinds, Kod thas save a great deal of time and sptce, ii this : Anj fredi fish, weighing between 4 Ibg. and 6 lbs., should b« first washed in cold water and then pat into boiling water, enough to corer it, and containing one tablespoonful of salt. Simmer gentlj 30 minntos ; then take up. A fish kettle is a great conrenicnce, and it can be used alio for boiling hams. When fott do not have a fish kettle, keep a piece of white cotton cloth, in which pin the fish before putting into the boiling water. This will hold it in sbape. Hard boiling will break the fish, which will make great waste, besides spoiling the beautf of the dish. A fish weighing more than 6 Ibg. should cook for Stc minntei longer for ererf .additional 3 lbs. Boiled fish can be served with a great Tarietjr of saaoea. Hanj people pnt a tablespoonful of Tinegar in tiie water in which the fish ia boiled. The fish flakes a little more readily for it. Small fish require from 4 to 8 minntes U^ cook. The; are, however, much better baked, broiled or fried.

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Court Bouillon,

This prepBratinD giTes boiled' fish a better flavnr tbaif cooking in clear water doei. Manj cooks ase wine ia \t, hut there is no necessitj Tor it. 4 quarts of water, 1 onion, 1 slice ol carrot, 2 clnres, 2 table- apoonfuis of salt, 1 teaspoonful of pepper, 1 tablespoonful of Tinegar, the jaice of ^ of a lemon and a bouquet of sweet herbs. Tie the onion, carrot, clores and herbs in a piece of moalio, and put into the water with the other ingredients. Corer and boil slowlj for 1 hour. Then put in the fish and cook as directed for plain boiling.

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SC St a ? * Sk «,® Sf ^ * ffl T H Boiled Cod with Lobster Sauce.

Boil the l)sh as directed [we Boiled Fish], and, when done, cirefuliy remove the eitin from one side; then turn the fish over on to the dish on which it is to he served, sliin side up. Remove the stiin from this side. Wipe the dish with a damp cloth. Pour a few spoonfuls of the Banco over the fish, and the remainder around it ; garnish with paralej and serve. This is a handsome dish.

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Baked Fish.

A gsneral rale that will cover all kinds of bkked tish la herewith giTCD, A fiafa weigbtog aboat 5 lbs.: 8 large or 5 BmtU cracken, ^ lb. of salt pork, 2 lablegpoonFuIs of ssit, ^ of a teaspoonful of pepper, J a teaspoooful of chopped paralej, 2 tablespoonfula of flour.

Scrap tbe lish free of scales and wash clean ; then rob info it I tablespoon fill of the salt. Roll the crackers ver; fine, and add to them the parale;, 1 tsblcspoonfol of chopped pork, J of the pepper, ^ a table- epoonfal of salt and cold water to moisten well. Pat this into the body of the fish and fasten together with a skewer. Cat gashes across the fish, aboDt ^ an inch deep and 2 inches long. Cot the reminder of the pork into strips and pot these into the gashes. Xow put the fish into the baking pan, dredge well wiih sail, pepper and flour. Cover the bottom of tho pan with hot water and pat into a rather hot oven. Bake 1 hour, basting often with the gravf in the pan, and dredging each time with salt, pepper and flour. The water in the pan must often be renewed, as the bottom is simply to be covered with it each time. The fish should

lie busied ever? 15 miantt;!. When it is i-oukcd, liCl from tie pan on to tbe bullered tin sheet, and slide it carefullj iutn the centre of the diih on which ii is to be BerTeJ. P..ar uround it UolUndaise (No. 13> 8»ncr, tomato (No. 19) saute or any kinJ you Iil;e. Garnish with parsley.

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V.jiiug Lod, luackfrel, salmon and all ulber fish, when they weigh betiti'en ^ lb. and i lbs. are nice for broiling. When smaller or larger thej are not so good. Always nsc a double broiler, which, before putting the fish into it, rob with either butter or a piece of salt pork. This prevents sticking. The thickness of the fish will have to be the guide in broiling. A fisli weighing 4 lbs. will take from 20 to SO minutes to cook. Many cooks brown the fish handsomely over the coals and then put into the oven to finish broifing. When the fish is rery thick, this 18 a good plan. If the fish is taken from the broiler to be put into the oreu, it should be slipped on to a tin sheet, that it may elide easily into the platter at serving time ; for nothing so mars a dish of lish as to have it come to the table broken. In broiling, the inside should be eiiposed to the fire first, and then the skin.

Great care must be taken that tbe skin does not burn. All kinds ol broiled fiah can be serecd with a seasooins of pepper, salt and batter, or

with u)7 of U)o followinir «anoM: heitrre noiV (No. 11), Mottr* ifiiUl (Wo. 12), Tartare (No. 20), Piqnant (No. 18), Toraato (No. 19), wrf Carry (No. 17). AlTrajs, wheo possible, gacnish with paralvj or Bometbing else green.

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stewed Fish.

G IbR. of any kind of fisb. Urge or ainall; 3 pints of water, I lb. of pork or ^ cnpfal of butter; 2. largo onions, 3 tablespoonfnlB of floor, salt and pepper to taste. Cnt tbe heads from the fish, and cnt oot all the bones. Pot the heads and bones on to boil in tbe 8 pints of water. Cook gently 80 minutes. In tbe meanwhile cut the pork in slices and fry brown. Cut the onions in slices, and fry in the pork fat. Stir the dry flour into the onion and fat, and cook 3 minutes, stiring all tbe time. Now pour orer this the water in which the bones hare been cooking and simmer 10 minutes. Hare tbe fish cnt in pieces abont 3 inches square. Season well with salt and pepper, and place in Ibe stew-pan. Season tbe sauce with salt and pepper and strain on the fish. CoTer tight and simmer 20 minntes. A boaqnet of sweet herbs, simmered with the bones, is an improvement. Taste to see if the sance is seasoned enough, and dish on a large platter. Garnish with potato balls and parsley. The potato balls are cat from the raw potatoes with a vegetable scoop and boiled 10 minntes in salted water, Put tbem in little heaps around the dish.

Fried Flsb.

All small fish are best fried. Tbej sIioqM be cleaned, washed and dnuned, Iben well salted aod rolled in flour aod Indian meal (half of eacb) which has been thoronghlj mixed and salted. For ererj 4 lbs. of fiab bare ^ lb. of anlt pork, cat in slices and fried a crisp brown. Take the pork from the pan and pnt the fish in, having onlj enon^h to ooTer the bottom. Frj brown on one side; tarn, and Uj the other side, Serre on a hot dish, with the salt pork as a garoish. Great care mast be taken that the pork or fat does not barn, and ^et have it hot enough to brown qnicklj. Larger fish ire cat in slices and fried in this manner ; or, the slices can be well seasoned with salt and pepper, dipped in beaten egg, rolled in bread or cracker crombs and fried in boiling fat enongh to corer. This method gives the handsomer dish, bat the first is the more saTorj. Where Indian meal is not liked, all flour can be need. Serve very hot. Any kind of fried fish can be served wiih hevm noir (No. II saacel, but this is particularly nice for that which ia fried without pork. When the cooked fish ia placed in the dieh, poor the batter orer it, garnish with parslej and serve.

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To Oook Salt Codfish.

The fish shouldbe thorough); washed, aod soaked over night. In the morning change the water and put on to cook. As soon as the water comes to the boiling point, set back, wtiere it will keep hot, but will not boil. From 1 to 6 hours will cook a ver; dry, bard fish, and there are kinds which will cook In SO minutes.

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Oommon Fish Balls.

1 pint of finely-chopped cooked salt fish, 6 medium- sized potatoes,' 1 egg, 1 heaping tablespoonfal of butter, 2 tables poonfula of cream, or 4 table spoonfuls of milk, and a little pepper. Fare the potatoes and put on in boiling water. Boil half an honr. Drain off all the water, torn the potatoes into the tray with the fish, and mash fine and light with a vegetable masher. Add the butter, pepper, milk and egg, and mix all very tboronghly. Taste to see if salt enough. Shape into amooth btUs

the lize of an agg, ntid fry brawn in boiling fat, enough to float them~. Tkej will cook in 3 mtoutes. If the polatoee are very mealy it irill take more milk or cream to moisten them, about 2 tableipoonfuls more. If the fat IB aoioking in the centre, and the balls are made very smooth, they will not soak the fat ; bat if the fat id not hot enough, they certainly will. Fatting too many balls into the fat at one time cools it. Pot in say 4 or b. Let the fat regain its first t em pet's tare, then add more. Garnish with parsley and seire on a hot dish.

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Salt Cod In Pnr^e of Potatoes.

6 large potatoes, 1 pint and 1 cnpfnl of milk, 2 tablespoon fals of baU«r, I small slioa of onion, 1 pint of cooked sail cod fish, salt, pepper, 1 large tablespoonfnl of flour. Pure tb« potatoes and boil 80 minates ; then dnun oft the water, and mash them fine. Add tbfi salt and pepper, 1 tablespoonfol of bntter and the cnpfal of milk, which has already been allowed to come to « boil . Beat very thoroaghly, and spread a Tery thin layer of the potatoes on the centre of a hot platter. Heap the remainder aronnd the dish, making a wall to heap in the cream and fish, which should then be poured in. Toprepart thejith: — Put the pint of milk on to boil with the onion. Uix flour and butter together, and when well mixed add 2 tablespoonfols of the hoc milk. Stir all into the boiling milk, skim ont the onion, add the fish and cook 10 minntes. Season with pappcr, and, if not salt enough, add salt, . QarntBh the border with parsley and serre. This is a nice dish for breakfast or tiffin.

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Salt Fish Souffle.

1 pint oE fiiiely-cho|)ped cooked aalt fish, 8 good-sized potatoes, } of a finpful of milk or cream, i eggs, salt, pepper, 2 tablespoonfols batter. Para the potatoes and boil 80 rainatei. Drain the water from them, and mash jtTj floe; then mix thoconghly with the fish. Add bntter, season- ing and hot milk. Have S of the eggs well beaten, which stir into the mixtnra and heap this in the dish in which it is to be serred. Place in the oven IX) minntea. Beat the whites of the 2 remaining eggs to a Bliff froth and add ^ of a teaspoonfnl of salt; then add the ^olks. Spread this over the dish of fish ; return to the oren to brown, and serrc.

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Ood, d la Ordme.

A cod or other Bimilar fisli, weighing 5 lbs. or 6 lbs. ; 1 quart of milk, 3 tabJeepoonfaU of flour, I tablespoonfnl of batter, 1 small slice of onion, 2 sprigs of parslej, salt aod pepper. Put the fish on in boiling water enoDgh to cover, and irliich contains 1 tablespoonfnl of aalt. Cook geutlj 20 minatM ; then lift oat of the water, bat let it fomain (» the tnj.

Now carefully remove all the skin and the head ; then tarn the fish orer into the dish in which it is to bo served, and scrape off the skin from the other side. Pick out all the small bones. You will find them the whole length of the back, and a few near the tail ; if you start right you will find it very easy. Then take out the backbone, starting at the head and work gently down toward the tail. Great care must be taken, that the fish may keep its shape. Cover with the cream, and bake about 10 minutes, just to brown it a little.

To prepare the cream: — Put the milk, parsley and onion on to boil, reserving ^ cupful of milk to mix with the flour. When it boils, stir in the wet flour. Cook S minutes. Season highly with salt and pepper, add the butter, strain on the fish and proceed as directed. Garnish with parsley, or you can cover it with the white of 8 eggs, beaten to a stiff ' froth, and then slightly browned.

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Esoaloped Fish.

I pint of milk, 1 pint of cream, 4 tablespoonfals of flour, 1 cupful of bread crumbs, and between 4 lbs. and 5 lbs. of any kind of white fish — cod, etc., boiled 20 minutes in water to corer and 2 tablespoonfuls of salt Put the fish on to boil, then the cream and milk. Mix the flour with if a capful of cold milk and stir into the boiling milk and cream. Cook 8 minutes and season highly with salt and pepper. Bemore the skin and bones from the fish, and break into flakes. Pat a layer of sauce in a

deep eacalop dish, and then a layer of fish, which dredge well with salt ( 1 lablespoonf III) and pepper ; then another layer of eauce, agaiu fish, and then Faiice, Corer irith the bread cruniba and bake 30 minutes. Thia quantity requires a dish holding a little over 2 qaartE, or two smaller dishes nill answer. If for the only solid dtsh for dinner, tliis \?i]\ ansner for six per-^nns ; but if it is in a course for a dinner party, it will serve twelve. Cold boiled fish can be nsed when yon have it. Great care must be taken to remove every bone when fish is prepared with a sauce (as when it is serred a ta crkmt, escaloped, etc.), because one cannot look for bones then as when the sauce is served separately.

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Turbot, ft la Crdme.

Boil 5 lbs. or 6 lbs. of turbot. Talce oat all the bones and shred the fish very fine. Let 1 qnart of milk and a small piece each of onion and parsley come to a boil ; then siir in 1 cupful of fionr, which has been mixed with I cupful of milk, and the jolks of 2 eggs. Season with ^ teaspoonful pepper, J teaspoontul thyme, } cupful bntter and some salt. Dutter a pan and pat in lirit a layer of sauce, tlien one of Ssh. Finish with sauce, and over it sprinkle cracker crumbs and a light grating ot cheese. Bake for 1 hoar in a moderate oven.

Matelote of Codfish.

Cat o9 Ibe bead ot a fi«h watj^liing 5 lb>. Remore bones and fill the fish with ■ dresMng made of ^ pint of oyatera, 1 pint of bread crumbs, I teaspoonfal of pepper, 2 teaapoonfols of salt, 1 tableapoontal of paraley (chopped). Place 5 slices of pork both under and over tlw flab. Boil the bones and head in 1 pint of water, and ponr this over the fish. Bake 1 hour and bast* often with gravy ond batter. Hare some sweet herbs in the comer of the pan. Make a jtraTy, and ponr around the fiah. Then garnish with fried smella.

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Smelta, & la Tartare.

Clean tlie smelts by drawing them between the thumb and finger, beginning at the tail. Tiiis will press out the inaides at the opening at the gills. Wash them and drain in tlie colander ; salt well and dip in beaten egg and bread or cracker crnmba. (I egg and 1 capful of crumbs to 12 smelts, unless they are Yery large.)

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Pf7 in boiling fat deep cnongh to flont them. Tliej sbould be % faandsome brown in 2J tninntes. Take them ap, tu'l place them on n piece of brown paper for a few moments to drain ; then place on a hot dish. Garnish with parslej and a ten slices o[ lemon ; and serre with Tartnre (No. SO) saace in ■ separate dish; or thcj ma; be served without the sauce-

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Smelts as a OarnlBh.

Smelts are often fried, as for & la Tartare ; or, rolled in meal or flour and then fried, they are nsed to garnish other kinds of fish. With baked fish they are arranged around the dish in anj form ; but in ganiishing fish or -any otiier dish tlic arrangement sbould be simple, so as not to make tho matter of serving anj harder tbon it the dish nere not garnished. Smells are also seasoned well with salt and pepper, dipped in bntt«T and afteriTiirds in floar, and placed in a verj hot oven for 8 or 10 minutes to get a handsome brown. Thej are then served as a garnish or on slices of buttered toast. When smelts nre nsed as it garnish, serve ono on each plate with the other fish. If jon wish to hare the smelts in rings, for a, garnish fasten tho tails in the opening at the gills with little wooden toothpicks I then dip them in the beaten egg and in the frying basket and ptnnge into the boiling fat. When they are cooked take oat the skewers, and they will retain their shape.

Fisli au Gratln.

Any kind of liglit R:j1i — Mint i;^, cod, etc. Skin the lish b; sUrting at the h«ad and drawing do<Tu towards the tnil ; then take' out all ibo bones. Cut the fish into pieces nbont 3 inchea E<iaare, and salt nnd pepper well. Butter a dish, and put in a lajer o( Gsh, then moisten well with sauce, and finally eovcr with fine lireud-cruuibs. Bake SO minutes. The diah should be rather shallow, allowing only 2 lajcrs of fish.

Sauce for <t« gralin; 1 pint. of stock, 3 taWespoonfuls oE butter, 2 toblefpoonrnis o[ flour, juice at ^ lemon, \ tablespoonful of chopped parsley, 1 slice of onion chopped very fine ; I lablL^Fipoonf ul of vinegar, salt and pepper. Heat the bntter in a small frying-pan, and when hot add the dry flour. Stir constantly until a rich brown ; then add, gradually, the cold stock, stirring all the time. As soon as it boilx, acason well with salt and pepper, and then add the other seasoning. This quantity is enongh for 3 lbs. nf fish, weighed aCler being shinned and boned, and will serve 6 persons if it is the only solid dish for dinner, or 10 if served in a course.

Another woy to serve fish au gratin is to skin the fish, eat off the head, and take ODt the backbone; and there are two large pieces. Season the fish and prepare the sauce as before. Batter a tin sheet that will fit loosely into a large balling pnn. Lay the fish on this, and moisten well with the sance. Cover well with bread-crumbs, and cook 30 minutes in a rather quick oven. Thun slip on u hot dish, and serve with tomat9 (No. It)), TartAre (No 20), or HoUandaise (No. 13) sauce poured around the fish. I

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Oir ST'BITIS.

On the Half Shell.

Not antil jnst before serving shoald they be opened. 6 large oysters arc usaally allowed each person. Left in the half shell they are placed on a dinner plate, with a thin slice of lemon in the centre of the dish.

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Oysters Served in Esoaloped Shells.

The shells may be tin, granite-ware, or silver plated or the natural oyster-shells. The ingredients are : 1 quart of oysters, ^ pint of cream or milk, 1 pint of bread-crumbs, 1 tablespoonful of butter, if cream is used, or 8 if milk ; salt and pepper, a grating of nutmeg, and 2 table- spoonfuls of flour. Drain all the liquor from the oysters into a stew-pan. Let it come to a boil, and skim ; then add the cream or tnilk, with which the flour should first be mixed. Let this boil 2 minutes, and add the butter, salt, pepper and nutmeg, and then the oysterp. Take from the fire immediately. Taste to see if seasoned enough. Have the shells battered, and sprinkled lightly with crumbs. Nearly fill them with the prepared oysters ; then cover thickly with crumbs. Put the shells into a baking-pan, and bake 15 minutes. Serve very hot, on a large platter, which garnish with parsley. The quantity giyen aboYe will fill It common shells.

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Oyster Oliartrease.

1 qout of ojsters, 1 pint of milk, 1 illce of onioD, wlutea of 4 eggi, S ttbleipoonfalB ot batter, stlt, pepper, 2 tableBpoonCala of floor, 1 capfal ol floe, dry br«ad>«rainbi, 6 potatoes. Fare and boil the potatoea. Mash fine and light, and add the milk, salt and pepper, 1 t«ble»[ioonful (ratter and then the whitea of the egga, beaten to » b^O' froth. Have a two^nart charlotte roue monld veil bnttered, and sprinkle the bottom and ndet irith bread-onimba (there moBt be enough hotter to hold the cmmbs). Line the moald with the potato, and let stand for » few minntea. Pat the cream and onion sn to boil. Mix the flour with a little cold milk or cream and atir into the boiling cream. Beaton well witli «alt and pepper, and cook 8 minutes. Let the oyeters eome to a Iwil in their own liqnor: Skim them, and drain off all the juice. Take the piece of onion from the saace, and add the oysters. Taste to tee if seasoned enongh, and turn gentlj into the mould. Oorer with the remainder ot the potato, being careful not to put .on too much at once, as in that case the tanca would be forced to the top. When corered, bake SO minutes in a hct oven. Take from the oven 10 niinntes before dishing time, and let stand on the table. 'Place a large platter over the monld and turn both dish and mould at the same time. Remove the mould very gently. Oamish the dish with parsley, and serve.

A word of caution. — Every part of the mould must have a thick cOQtiog of the m&sbed potato, and when the covering of p'llato is put on no opening mnst be left for sauce Ut escape.

Esoaloped OyBtere.

Tnt ft layer o{ rolled crackers i& an oral diih, and thw » tajer ot vjMXmt, and lay on amall pieces of batter. Dredge with salt and pepper, and moisten with either the oyster liqnor or milk or eqnal parts of both. Add another lajer of cracker and oysters, and bntter, dredge and moisten aa before. Gontinne these alternate layers until the dish is nearly fall ; then corer with athia layer of cracker and pieces of bntter. If the dish be a large one, holding aboat 3 qnarts, it irill require 1^ or 2 hoars to bake.

Oyster Sautd.

2 dnz. Urge, or 3 doz. small, c>'sUri, 2 tablespoon fals o[ butter, 1 of fine cTucker-crumbs, salt, pepper. Let the oysters drain. Season with ult and pepper ood roll in the crumbs. Have the butter very hot in a fr}iiig-pati, and put in enoitgh of the oysters lo cover the bottom of the pnn. Fry crisp and brown, being careful not to bom. Setre on hot crisp toast.

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Frloasseed Osrstera.

2 quarts of oysters, 4 tabtespoonfuls of batter, 1 teaspoontnl of chopped parsley, 1 tablespoonful of flour, a speck cayenne, salt, the yolks of 3 eggs. Brown 2 tablespoon fu Is of the butler, and add to it tho parsley, cayenno and salt, and the oysters, well drained. Hix together the flonr and the remainder of the butter, and stir into the oyst«rs when they begin to curl. Then add the yolks, well beaten, and take imme- diately from the fire. Ser?e on a hot dish with a garnish of fried bread and parsley.

, ^a ■ To Pickle OTSters

I *"3fil>l»rge oyster?, I pint (it vinegar, J pint of white irine," 4 spoonfuls <■( '.all., 6 spt'infuls of ivliole.blnck peppT, and a little mace,. Strain the ((■tiiiir, .ind add ihe above-named ingredii'iits. Let boil up once, and pour, wliili! boiling hot, over the oysters. After those have stood 10 minates (•'•iir off ihe liqaor, which, as well as the oysters, should then be allowed to U'-' '••M. Put into a jar, cnvor tightly. The oyaterg will keep some time.

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LOBSTEH. Lobster to be eatable should be perfectly fresh. One of the tests of tne fresboess is to draw back the tail, for if it springs back into position ag.iin it is safe to think the fish good. The time for boiling Tariea with the size. The usual way is to plunge tbeni into boiling water enoogh to cover while allTc, and boil the large lobsters from 15 to 20 minutes and the smaller ones 10 minutes.

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To Open a Lobster.

Separate the tail from the body, and shake out the tom-alty, aad the "coral," if there is any. Then cut the under side of the tail &nd take oat (be meat. Then by drawing the body from the shell with the thumb and linger and pressing the part near the head against the shell with the other band you will free it from iho stomach. There is a Tcin running the entire length of the body. It and the stomach are the only parts not eat.ible. The stomach of (be lobster is found near the head and ia a small b.ird sack containing poisonons matter.

Hold the claws on edge and strike hard with a hammer until the jhell cr.icks. Draw opart and take out the meat. When lobster is openi-d in this mannwr it may w arranged handsomely on a dish, and each person cnu season il at the table to suit himself.

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Lobster Broiled In the Shell.

Divide the Uil ioto Iwo parts, catting leogthwise. Bretk the luge dm ia tire pftrta, and free the body from the imall cUira end ttonueb. Replace tbe bodj in the shell. Pat the meat fiom the clavs ia half of the abdls it came from, and pat tbe other half of tbe ebellB where the^ will get hot. Put the lobster into the doable broiler, and cook, with the meat side exposed to the fire, for 8 minateB ; then lorn, and cook 10 minatea longer. Place on a hot dish, and eeoioD with aalt and cajaniM, alightlj', and then with niat'lre iffhStel batter (No. 12 eauce). Cover the dawi with the hot Bhells. Garnish with parslej, end serre.

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Breaded Lol)8ter. ' Split the meftt of tbe tail and clawe, and GealoD well with Bait and pepper. Dip in beaten egg and then in bread-crnmbe, let tbia drj on tbe meat; and then repeat the operation. Place in a frjing-baaket, and pinnge into boiling fat. Cook till a golden brown. Serve with Tarlaro (No. 20) sauce.

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Oany of Iiobster.

The meat of k lobaMr weighing bctnecn 2 tnd 3 Iba., 1 nrj ntuU onion, 3 tablcapoonfuls of butter, 2 of flour, 1 of currj powder, a speck of cajenne, salt, and 1 pint of irater or etock. Let tlic batter get hot ; and then add the onion cat fine, and frf brovn. When the onion ia cooked add the Hour and carrf powder, and stir all together for 2 minntei. Add stock, cook 2 minntes and strain. Add the meat of lobster, cat into dice, and simmer 5 minntes. Serve with a border of boiled rice aronnd the dish.

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stewed Terrapins.

Pat them into boiling water, and boil rapidly for 10 or 15 minutes, or until the nails niU come out and the black skin rab oGT,— the time depending on the size of the fi^h. After this, put into fresh boiling water, and boil until the under shell cracks, which ivill bo about 45 minntes. Remove the nnder shell, throvr away the sand and gall bags, take out intestines, and put the terrapins on (o boil again in the same water for I hour. Pick lifer and meat from upper shell. Cat intestines in small pieces, and add to this meat. Pour over all a qnantitj of the liquor in which the intestines were boiled, sufficient to make very moist. Put away until next day. For each terrapin, if of good size, I gill cream .and of nine, J cupful of butter, yolks of 2 hard boiled eggs rubbed smooth, salt^ pepper and cayenne are needed. Pour over the terrapin, let it come to & boil, and serve.

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All piecef, noless rerj salt, slionid be plonged into boiling n&ter, »nd boiled rapidly for 15 minutes, to harden the onlside and llins keep ia the juices. The kettle ehonld then be put back irhere it nill just limmer, for meat that is boiled rapidlj becomes hard and stringy, while that which is kept just at thu boiling point will cut tender and juicy, provided there is any juiciness in it at the beginning. White meats, like poultry and mnlton, are improved in appeornnco by having rice boiled with them. Meat cooked in this way wilt be extremely jnicy.

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Leg of Mutton.

Cook as directed, in boiling water to cover. A leg that weighs 8 or 9 lbs. will cook in one hour and a qaarter, ■( it is wanted done rare. Allow 5 minntes for erer; additional ponnd. Save the water for soups.

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Cook the same as mntton. Serve with drawn butter (No. 16 sance).

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Boiled Ham.

Wash l)u} htm vezj clcftn, and pat on irith cold water to cover.' Simmer gentlj b hours and set the kettle aaide for 1 or S hotiri. When nearly cold, take out the ham and draw off the skin. Cover nith cracker crumbs and abont 3 tablespoonfala of sugar. Place in the o*en id a baking pan for 30 or 40 minutes. Manj people stick cloves in the fat of the bnm and use onl; a few crumbs. The time given is for a ham weigh- ing about 1*2 lbs. ; ever; pound over that will require 15 minutes more. The fish kettle comej next to tlie regular ham kettle and will do quite well. IE ;ou ha^e ndthcr, and no pot lar^'e enough to hold the ham, cut off the knuckle. But this rather spoils the flaroar and appearance of the dish.

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Salt Tongue.

Soak over night, and cook from d to 6 hours. Throw into cold water and peel oS the skin.

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Fresh Tongrue.

Put into boiling water to cover, with 2 tablespoon fats of salt. Cook 5 to 6 hours. Skin the same as salt tongue.

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Corned Beef.

Wash and put into cold water, if very salt ; if not, put into boiling water. Cook rer/ slowl; for 6 hours. This time is for a place wdghing 8 or 10 lbs. Wbea it is to be Berved «old let it stand for 1 oi 2 boars n

the water in which it wm boiled. If the beef is to be preMed, get either ft piece of the brisket or flank. Take oat the bones, plsce the meat in a flat dish or platter, put a tin sheet on top, and la/ on it 2 or 3 bricks.

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Roasting-.

To prepare for Roatting. — Wipe the meat with a clean wet towel. Dredge on all sidea with salt, pepper and flonr. Have a rack that will fit loosely into the baking pan. Cover the bottom of the pan rather lightly with flour, pat in the rack, and thim the meat. Place in a very hot oven for ft few moments, to brown the flonr in the pan, and then add hot water enough to cover the bottom of the pan. Roast for 10 minalcs and then bi^te the meat with the gravy. Dredge with salt, pepper and flonr. Do this every 1& minutes ; and as soon as one side oF the meat is brown, turn, and brown the other. Add hot water enough to cover the bottom of the pan. The heat for roasting must be great at first to harden the onleide and thus keep in the juicBE. After the meat is crusted OTer, it is not necessary to keep np so great a heat. Putting salt on fresh meat draws out the jnices, but by using flour a paste is formed, which keeps in all the juices and also enriches and browns the piece. Never roast meat without having a rack in the pan. If the meat is pat into the pan in the water it becomes soggy and loses its flavor. The time given for roasting a piec^of beet is for rib roasts and sirloin. A piece of beef weighing 8 lbs. to be roasted 30 mjnntes if it Is liked rare, but if (o be medium, roast 1 hour ; and 10 minales For every additional pound. The same weight in the Face or back of the rump will require 20 minutes longer, as the meat on these cuts is in a very compact form. If a saddle or loin of mutton is to be roasted, cook the same time as beef iF the weight is the same ; but iF a leg is to be roasted, one hour and a qnarter is the time. Lamb should be roasted an hour and a half ; veal, two hours and three-qnarters; pork, three hours and a quarter. Ten minutes before dishing the dinner turn the gravy into a sancepan, skim off all the fat, and set on the store.

Let it come to a boil; than stir in 1 tiblespoonfol of flonr, muted witk ^ « cnpfal of cold water. Season vitb lolt and pepper, and coolc i minates. Serre tbe meat on a hot dish and the gravy in a hot tnreen.

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Boiled Rib Boast.

Bemove the bones hy slipping a sharp knife between the flesh and bones — a simple matter with almost any kind of meat. Roll up the piece and tie with a strong twine. Treat the same as plain beef; time, one hoar and a half for S lbs. This piece can be larded before roasting or laided and braised. Secre with tomato (No. 19) saace or borse-Tadish.

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Beef with YorkBbire Pudding:.

1 pint of milk, f cnpFiiI of floor, 3 eggs and 1 teaspoonfol salt. Beat the eggs rerf light. Add salt and milli, and tlien ponr abont half of th« mixture upon the flour ; and when perfectly smooth add the remainder. Uake 45 minutes eitlier in a separate pan or ponr off the grarj and pnt the pudding in the pan onder the heef aa it is roastmg. Serre hot. This makes enough for six persons.

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Fillet of Veal.

About 8 or 10 lbs. of the fillet, ham forcemeat, ^ copfol of butter, ^ a teaspoonrnl of pepper, 2 lablespoonfnls of salt, 2 lemons, ^ lb. of salt pork. Rub the salt aud pepper into tho veal ; then fiU the caritj, from which the bone was taken, with the forcemeat. Skewer and tie the meat into a roond ahape. Cut the pork in thiu slices, and pnt half of these on a tin sheet that will fit loosslj into the pen ; place this in the pan and the fillet on it. Corer the veal with the remainder of the pork. Put hot water enough in the pan to just corer the bottom, and place in the oren. Bake/slowl; for 4 hours, basting frequently with the gravy in the pan, and dredge with salt, pepper and flour. Add enough water from time to time to keep the meat and pan from burning. After it haa cooked

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t bout lik« the pork offUie top of tile fiUet ftod cpreed'tbe top vith' batter and dredge wtUi floor.

Repeet thU kFter 30 miontee »n<I tlien brown hkodeomelj. Pat tbe renuinder of tbe batter in ft iftnce-pen, end, when hot, add 3 beeping tftblespoonfnle of floor, end atir notil dark brown. Add to it ) a pint t>t Btock or water ; atir a minot*, and net back where it. will keep hot bat- not boil. Now take up tbe Bllet, and akim all the fat ofl" of the gravj ; add water eoongh to make ) a {unt at grarj, also the aanee jast made. Let thia boil ap, and add the jnice of half a lemon, and more salt and pepper, it needed. Strain, and poor aronnd the fillet. Qamish the dlali with potato pnCTs and slicea of lemon.

Roast Ham.

• Prepare tlie faatn as for boiling, and if it ie of good size (aajr 10 lbs.)* boil 8 boors, BemoTe tbe akin, and pat tbe bam in a b^ing pan. Let; it cook t bonis in a nodente ofen. Snre with champagne (No. it)\

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The fire foi brailin; must be elrar, And for mMta it mut be hotter and brighter than for fiih. Coala from charcoal are bnt. The double broiler ia the nrj best thing for broiling meata and fish. If joa nse the old-taahioned gridiron be carefal not to Btlck the fork into the meat when taming it. 'By nung the doable broiler al} danger of losing the jntoe of the neat ia done awaj vith, ai 70a need not touch it with a fork till it ia dona.

Mutton Cbops. Sprinkle the chops with salt, pepper and floor. Pnt them in the doable broiler and broil over the fire for 10 miootei. Serre on a kot dish witb a little bntter, salt and pepper on each. Serve tomato {Ho, 19)

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Beef Steak.

Hare it cat thick. It oaght to be at least | of aa inch thiok.i Trim off anj saet that may be left on it, and dredge with salt, pappn and floor. Cook in the doable broiler, over the clear coals for 10 minntaa,*

if to be nre ; 12^ It to bt rather well done. Tom the meat constantlj. Serve on a faot dish with bntter and salt, or v'lth mtishroom (Xo. 10) UDce, matlre d'hCtil butter (No. 12) or tomato (No. 19) sauce. Do not stick a knife or fork icilo the meat (o try it. Pounding is anothei bad habit ; much of the juice of the meat is lost. When there is no Gouvenience for broihng, heat the frjing-pan very hot, then sprinkle with salt and la; in the steak. Turn Frequentlf.

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