FOBCE-MEAT AND GARNISHES

Foroe-Heat for Oame.

1 lb. of clear uncooked veal, ^ lb. <tf fat pork, 1 lb. of boiled Iiam, 1 quart of milk, 1 piot of biead-crambs, 4 ^ cuptal of butter, 3 table- spoonfnls of onion-jaice, 1 tableipoonfal of salt, J a teaspooofnl of pepper, 6 mnsbrooms, the ^olki of 4 «gf[s, a epeck each of clove, cin- namon, mace and nutmeg. Chop the veal, pork, ham and mnehrooma vtry fine, and nitb a pestle, pound to a powder. Cook the bread and milk together, atirriag often, until Uie former is soft and emooth. Sat aivaj to cool, first adding the batter and seasoning to it. When cold, add to the po^rdered loeat. Mix thoroughly, and mb through a ueve. Add the volks of the eggs. This force-meat is used for borders in which to serve hot entr(!e of game. It is also used for game pies. When it is used for a border it is pnt into a well battered mould and ■teamed 3 boors. It is then tnrned ont on a flat dish and the hot entr^ placed in the centre.

1. ( o a H - * »

I i ^ m ii m m n a.

: S a. «. ft. «. <h i S

It ■ - 1 a f s f

r f - H a » 8

1. 3 H r »

PORCE-UGAT AKD tlARHlSUKS.

Ham Foroe-Ueat.

2 lbs. or cook«d bkin, chopped, and then pounded verj fine; 1 lb. ot bread-cram bi, 1 pint of milk, the julka of 4 fgg«, 1 tableapoonful ot mixed Binetard, I teuponnful of ■■)!, a speck of cayenne, 1 cnpfal of Brown (No. 1) Sauce. Mnkc sii directed for force-meat for game.

Teal Foroe-Ueat.

3 lb«. (it jni, I cnpfnl of batter, 1 pipt of breod-crumba, 1 pint of milk, I plat of White (Nn. 9) Sance. 2 tablespoon fals of salt, ^ » tcaiipoiinfol of po|)|icr, 2 talileiptionfnls of Halford snaco, 2 of onion-jaice, tiic yolki of 6 e^Ki, 4 a tmRpoonfal of grate.d natmeg, 2 tabletpoonfals

of chopinfd pnrilaj.

'Make and v

iBe the sni

e force-moat.

Ohloken Foroe-Meat.

only tbe bre«t of thfl chicken. Make the i

AS veal force*

mMt, Dsing 1

r, with the bread-crumbs in

•toad of'iDilk.

'I'hit forccmnt ii

moBt delicate entTees

)r real cid be mai

lie into balls the size ot a walnut and tried

For soupi.

Fiflh Foroe-Meat.

be made the sa

B veol force-meat.

Silmos nd bilibit

will be found

the beat kinds of fish

9e for it.

! force-meat is

for entrees of fish.

«.<» s «r,I a u ft ii. i

:li.l5l*'i

Uses of Force-Meat.

Force-meftt is sometimes formed in a square or oval piece for the centre oF the diah. It should be about Ij inch thick. Place it on a battered sheet or plate and steam 2 hoars. When cooked, slip on to the centre of the diah. Arrange the entree on thi.<, and pour the sauce around the base. Delicate ciitleta, sneetbreada, etc. can be used here. Veal or chicken force-meat is tlie beat for all light entreva.

Make 1 quart of aspic jelly. Set tlie plain border mould in a pan with a little ice-nater. Four enough of the liquid jell; in the mould to make a layer \ an inch deep. Let this get hard. When hard, decorate with conked carrot and beet, and the white of a bard-bi>i1cd egR. Ilieae mnst all be cut in pretty shapea nnd ari'sngi'il on tlic jiOlf. Vcr; care- fnlljr add 2 tableapooiifula ot Jelly, and let it hBrdt-ii. Fill \Titb the remainder of the jelly, and set away to liarden. At gerving-iime pat the monld for half-s- minute in a pan of wnmi irater. Wipe it, and turn the jellj on a cold flat dish. Fill the centre with saind or any- thing else yon choose.

Jelly Border.

i. A g<l T 1$ Si

1 ^ ft 1 *

i) g m «!|. ffi TE

' i" + B'j n »

i^ j^ gt ]|fr

' ^, ^ ^* tt

* a is - H

9L My % _t

%. A, vC as

^ ^ ff t s.

. ffl © ffi »« ;» 19 iK M

rOBCE-HKAT AHD GAB^'I8HE3. 14?

Marinade for Fish.

1 quart of cider, 2 slices of carrot, 1 large onion, 4 cloves, a bouquet of sweet herbs, 2 tablespoonfuls of buUer, 2 of salt, ^ a teaspoonful ol pepper and the same quaatit; of mnstard. Cook the onion and carrot in the butter for 10 miontes, and aid the other ingredients. Coier the sauce-pan, and eimmer 1^ hour. It should be strained on the Hsh, and that Ghoald simmer 40 minutes.

- u^.!k m m m m m m + w ^ ». eg ?A. ^ /h i ^

Cold Marinade.

A bouqnct of street herbs, the juice of half-a-lemon, 2 tables poonfuls of oil, 8 of vinegar, 1 of onion-jnice, a. speak of cayenne, 1 leaspoontal of salt, j- of a tcftspoonfiil uf pepper, ,'„- of a teaspoonful of ground clove. Mis at) together. Sprinkle on the meat or fish, which should stsnil 10 or 12 hours. This is pavtieulnrjy for fisli, chops, stcnlis and cutlctj which arc to be tried or braikd. Any of the flaForings that arc not liked may be omitted. When cooked meiits or fish are sprinkled with salt, pepper and vinegar, as for anlads. they are said to be marinated.

g iifc * + - i|.

s . i. (a as

IB. + & m,

BE . — + iS

... , as a « -. -

*. M, , B! iS. T '>

- « m » w m - » as &. «i - « *

To Oet Onion-Juice.

Peel the ODion, and grate on a large grater, uging a good deal oi pressure.

m A g M m - *. sa H. ffi ^ n m

To Fry Parsley.

Wash the (iBrslpy and wipe dry. Put id tlie frying-lMskct and plutij<;e tDto boiling fitl [or hklt-a-minute.

iff. ^. ^ft^¥,«wffiE.jf^)i fliittl

Points of Lemon.

Cut fresh leuuHd in thin 5lit.'i'5, and divide these slices iiiu> Tour part^. They are used as a gutnish fur salads and made disbe».

m.m&mmeimm.^^.mm mm «<i "> @. i £ & a «« s ffi R ^ m

To Make a Bouquet of Sweet Herbs.

Tie together 2 sprigs o[ pkrslej, -J li^y-Uavet, i sprigs t>f t]i;uie. - of summer savory, aad 2 Uaic» of sage. (All the lierbs except tlie )>arBley are dry.) The booqaet is for soups, slens, game, and meal jellies.

WmPiSM&mfm, ^ m m m

pfiiHi. i4K«s». - ffs, ^

in & ^ s j» «i.m.^ m m n »

YK0KTABI.B8.

YEGETABLES.

All green vegetables mast be waslicd thoroughly in cold ^ator and dropped into water which has been salted and is just beginning to boil. There should be a tablespoonful of salt for every 2 quarts of water. If the water boils a long time before the vegetables arc put iU) the vegi^tables will not look green, nor have a fine flavour. The younger and more freshly gathered, the more quickly they are cooked.

. _ f^»f. tt s « SiJ t

M m ^ m Ac m tE - Ac m 9t

X T, X ^ « :k d^

it & ^ m tt a s ip» _

mmna^^m^iziiAcm.^.

Time Table for Cooking Vegetables.

Potatoes, boiled

Sweet Potatoes, boiled ,, „ baked

Squash, boiled ,, baked

Green Peas, boiled

Shell Beans „

Yams (small) „ ,y p baked

,, (large) boiled „ „ baked

String Beans, boiled

Green Corn •••

Asparagus ...

Tomatoes, fresh „ canned

Cauliflower •••

30 minutes.

... 4r» ... ]5

25 hiinul'.'S.

... 46 20 to 40

15 minutes*

... 20 30 to 60 30 to 60

... 1 to 20 to 30 minutes. 1 5 to 30

2 hours. 1 hoar* ... 30 minutes. 45 minutes to 2 hours.

... 1 to 2

, Dandelions ...

Beet Greens

Turnips, white

MiSlHSISl-

MBrojaitfll^iMQ

2 to 3 hoars.

1 to 3 hoar^.

45 minutes to 1 hour. 1 to 2 hours.

... 1 to 2

Nearly all these vegetables are eaten dressed with salt, pepper, and butter, but sometimes a small piece of lean pork is boiled with them, and seasons them sufficiently.

&. is m ^ ^ ± 6^

Boiled Potatoes.

12 medium-sized potatoes, 1 tablespoonful of salt, boiling water to cover. Pare the potatoes, and if old, let them stand in cold water an hour or two, to freshen them. Boil 15 minutes; then add the salt, and boil 15 minutes longer. Pour oS every drop of water. Take the coTer from the sauce-pan and shake the potatoes in a current of cold air (either

VBOBTABLSS.

tt the door or window). Place the unce-pan on the back put of the ■toTS, and cover with a cleaa coaree towel until aerriag-time. The sooner the potatoes are Borved, the better. This rale will ensure perfectly nice and mealy potatoeK, if thej were good and ripe at first.

t « *. * :'■:■; Hashed Potatoes.

12 potatoes, 1^ tabteapooofnl of salt, 1 of batter, ^ a copfal of boiling milk. Pare and boil as directed for boiled potatoes, and mash fine and light. Add the salt and bntter. Beat well ; then add the milk and beat all the time. This will gire a light and delicate dish of potatoes. The potatoes must be perfectly smooth before adding the other ingredients.

Pup6e of Potatoes.

Prepare the potatoes as directed for mashed potatoes, except an a generous capful of milk and half-O'teaspoonfal of pepper. If the puree is to serve as a foundation for dry meats, like grouse, real or turkey, u$e a cupful of rich stock instead of the milk. This preparation spread on a hot platter, with any kind of cold meat or fish that has been waroied iu a little aauce cr gravy, heaped In the centre of it, makes a delightful dish for lunch or dinner.

m. m m n «. *i

Potato Putt.

Prepare the potatoefl u directed [ur maehed potato. While hot, nhape in balls aboot tlie aise of an egg. Have a tin sheet well battered and place the balls on it. Itnish over nith licalen egg and brown in the oven. When done, slip a knile under them and slide them upon a hot platter. Oamieh with parslej aad serve inimediatclv.

„ ^ » A a IS

Potato & la Ro^ale-

1 pint of tiut boiletl potatoesi, o geiioroita j-capful t>t crenui or milk, ,2 tableRpoonrnls of butter, the whites of 4 egjrs and tho jolk o\ 1 , sdt and pepper to taste. Beat tlie potato very fine and tight. Add the seaioning, milk and hntter, and lastl; tho whitrs of the cf^s, beaten stiff. 'Turn into a buttered diih. Smooth irlth a knife and brnsh over trith tii« ■yolk of the egg, whicli hn^ been well bealcn. Brown quickly and serT*.

It will ta].-e

n. The dish in which it i« baked shook

hold a little .

no.^ thBi>

± + a. 1 (ft a «»

. fft, ff g « », t' BS

TSaiTABLBS. 158

Tbln Fried Potatoes- Para and cut Tttv potatoes rerg thin. Pat them in cold water and let tlicro atand in a cold place from 10 to 24 boun. Drain them well. Put aboat I pint in the Er; ing-basket, plunge into boiling lord, and cook ahoat 10 minntcs. After the first minnte sot back where ibe heat will decrease. Drain and dredge with salt. Remember the fat must be hot at first, and when it has regained its heat after the potatoes have been added, must be set back where it will not cook fust. If the cooking is too rapid they will become brown before thcj ore crisp.

f I «!. IS H S + It.*, :^ ffi ?% ffl-9

1^ i ffl s m. a *. ^

m sits*!- K +

Frenoh Fried Potatoes- Pare small uncooked potatoes. Divide them in halres, and each half in 3 pieces. Put in tlic frjing-basket and cook in boiling fat 10 minntes. Drain and dredge with salt. Serrc hot with chops or beef- steak. 2 dozen pieces can be fried at one time.

ea 19 ^m 1 at S »

Potatoes, t la Farisienne.

Pare large nncooked potatoes. Cat little balls out of these with the vegetable scoop. Six balls can be cat from one large potato. Drop tbem in icc-W(iter. When all are prepared, drain them, and put in the iij\x>g- bitsket. Put aboat 3 dozen balls in the basket at one time. Fry carefully the same as Ihin fried potatoes. Cook 10 minates. Drain. Dredge with salt, and serve very hot. These are nice to scrre with a fillet of beef, beefsteak, chops or game. They may be arranged on the dish nith the meats or scrred in » leparate dish.

Broiled Potatoes.

Cot cold boiled potatoes in slices j of an inch thick. Dip them in melted butter and bread-crumbs. Place in a double broiler and broil over a fire tli&t ig not too Lot. Garnish with parale; and serve on a hot disb. Or, season irith salt and pepper, toast till a light brown, arrange on a hot disli, and season with bnttcr.

Lyonnalse Potatoes.

1 quart of cold boiled potatoes, cut in dice; 3 tableBpooafuls of butter, 1 of chopped piirsloj, 1 of chopped onion. Season the potatoei with stilt and pepper. Fry tho onion in the battrr, and when Ibey tnrn jellow, add the potatoes. Slir with a fork, being careful not to break them. When hot odd the pnrstfy nnd cook 2 minutes longer. Serve immediately on a hot dish.

w n ^ n m & M

VKOBTABLBS.

Potatoes, & la Ualtre d'Hdtel.

1 quart of eold boiled potatoes, ciit into dice ; 1 scant pint of milk, 1 tableapoonfal of cbopped parslcj, 3 of butter, ] teasiwonful of lemon- joicc, salt and pepper, tho yolks of 2 eggs, I leaiponnfnl of Aonr. Mix the bntter, flour, looioa-jaice, parsley and yolks uf eggs together. Season the potatoes nilh salt and pepper. Add tlic miik, nnd cook 5 nuDitles : then add the other ingredients and cook .'i mimili's longer. SUr often.

Stewed Potatoes.

1 qnart of boiled potatoee cut into dice; 1^ pint of milk, I labto- ipoonfal of parsle/, 1 of floor, 2 of bntter, e*lt and pcpiier. Dredge tiie potatoes with aalt, pepper and flonr. Add the parsley, bntter and milk. Cover and boil 12 minutes. Serve very hot.

■ Bf O ... _ ... J: ffi » ^ .. .- W. in B. ». «». M - S

Creamed Potatoes.

1 quart of cold boiled polatoes cot in ver; tliitt slices ; 1 pint of Creftm (Mo. 5) Sauce, salt and pepper. Season the potatoes irith salt and pepper, and torn them itato the snnce. Coter the sten-pan, nnd cook until the potatoes are hot— so longer. Scrre immediate]; in n hot dish.

e. ffi - « tt », 111 -

* i S « « o

-.^ ^iS'l.i?il

aiittS. Sla. &iia.Mi4P. a-

Sweet Potatoes, Boiled and Baked.

Sweet potatoes reqaire about 45 minutes to boil and 1 hour to bake. The time given will make the potatoes moist and sweet. If| however, they are preferred dry and mealy, 15 minutes less will be enough.

Fried Sweet Potatoes.

Prepare and fry the same as the white potatoes. Or, they can first be boiled 80 minutes, and then pared, cat and fried as directed. The latter is the better way, as they are liable to be a little hard if fried when raw.

^ mm » m &f, &.9a m.wum m

H — I^Sl* }r% K fif fi Plain Boiled Macaroni.

2 quarts of boiling water, 1 tablespoonful of salt and 12 sticks of maearoni. Break and wash the macaroni, throw it into the salt and water, and boil rapidly for 25 minutes. Pour off the water, season with salti pepper and butter, and serve.

H!^ O a S St 1 fifc i» - * fi*

m m.-i* :k m m

Mr. INF ^ i!^« S^ fdi

t£ St m m.m m.

Macaroni with Cream Sauoe.

Boil the macaroni as directed for the plain boiled dish. Drain, and serve with half a pint of Cream (No. 5) Sance.

fii ± WL^ ^ 9 m ^ ^.m

Macaroni with Tomato Sauce.

B<nl and drain as directed for plain boiled macaroni, one pint of Tomato (No. 19) Sance.

Pour over it

VBOETABLBB.

+ S S ffi * M * M - « *> «.

Macaroni with Cheese.

Prepare tlic miicarorii witli the crenm sauce. Turn into a buttered dish. Have ^ a cupful of grated c}i«e90 and ^ a cui)ful of bread-crumbs mixed. Sprinkle orer the macaroni, and place in the oren and brown. It vill take about 20 minutes.

ng. fit. ^

i(i m, m ff M »c

Macaroni, a. I'ltalienne.

12 Bticka of macaroni (J lb.) } pint of milk, 2 tablespoon rnls of cream, 2 of batter, 1 of flour, some lalt, white pepper and cajenne, and ^ lb. of cheese. Break and wash the macaroni, and boil rapidlr for 20 miiintea in two quarts of water. Boil the milk. Mix the butter and flour together and stir into the boiling milk. Add th« seasoning, cream and cheese. Drain, and dish the macaroni. Pour the sauce over it, and serve immediately. If the sauce and mncaroni nre allowed to stand long after they are put together the dish will be spoiled. If they cannot be served immediately, keep both lint in sepnrate dishes. One tablcspoonfal of mustard can 1k> stirred into ilie snucc if you like.

Esoaloped Tomatoes.

' 1 pint of freeli or canneJ towftloes, 1 pint of bretd-crambs, S tablespoonfols of butter, 1 oF sugar, 1 sciiit tablespooufol of salt, ^ of « (eo&poonral of pepper. Put a lajer of tlio tomatoes in n dish. Dredge witli salt nnd pepper, and dot butter liere and theru. Nov put in a lajer of crnmbs. Continue this until oil the ingrodionts are need, lining crnrobs and butter for the last layer. If fresh tomatoes hare been used bake 1 hoar, if canned bake 30 minutes.

llliiiilif

Broiled Tomatoes. Cut the tomatoes in halves. Sprinkle the inside of the slices with /ne bread-crumbs, salt nnd pepper. Place them in the double broiler, and broil over tho fire for 10 minutes, having the oatside next the fire. Careful]; slip them on a hot di^b, and put bits of butter here and there on each slice. Put the dish in the oven 10 minutes ami then lerTe,

ig, St A K T w 4> A « ft. » i *, i Bf

s a i i^.i& -t m 1 M S » m m.s m m

■pi a w a § M 81 IB. «!, + » ... „ .

Fried Tomatoes.

Slinc ripe tomatoes and dip thera iu welUbeeten eggs, which hare been aeasoncd with salt, pepper and eiigar ( 1 teaepoonfol of augar to eaeh egd), and then in fine bread or cracker crnmbs. HaTC 2 lablespoanfnls of bntter in a frjing-psn and, when liot, put in as many slices of tomatoes as wilt cOTer the bottom. Fry for 10 minntes, 5 for each aide. Serre on thin slices of loaet.

VEGETABLES. 153

s. ffi «. a , ffi « A ® ». ill -t, ffl _

g H M B, w. ir « » «R - IB sa a - J:. B» 5 w a ift m *». 'J' B M flt

«|r. €!» itt£[g£, Kslsta

To Peel Tomatoes. Plunge the tomatoes into boiling wkter For about 3 minutes. Drain and peel.

S 1= *. f II ®» H ft, ig » ffi m mm

Baked Onions.

Peel brge onions, and boil I hour in plenty of waler siiglitly sallcil. Butter ,1 dish nnd arrango the onions in it. Sprinkle itiili salt and pepper, pnt a teaspooaful oF bntter in the centre of each onion, and cover alightl; with crumbs. Bake stoivly 1 hour. Serve with Cream (No. 5) Saace.

Stuffed Onions.

Peel large onions and boil 1 hour in plenty of water slightly salted. Oat out the heart of the onions, and fill the space with any kind of cold meat, chopped fine, atid highly seasoned. To each pint of meat add 1 egg and f of a cupful of milk or cream. When the onions arc filled pat ft bit of butter on each one. Cover with cmmb«, and bake 1 hour. Serve with Cream (No. 6) Sauce.

i&§.«s rM. as !lf«

ffi flb — .

Fried Parsnips.

Scrape the parsnips, and boil geotly i^^ roimitea. Whan cotd, cot in long alices abont ^ incii thick, i^casoo with salt and pepper. Dip in melted batter and in flour. Huro 2 tablo spoonfuls of bnttei in the fr^iog- pan, and, as soon as hot, put in enough parsnips to corai the bottom. Fry bronn on both sides, and serve on a hot dish.

Asparagrus with Cream.

Have the asparagus washed and tied in bandies. Plunge into iMil- ing water in which there is 1 tetispoonful of salt to every quart of water. Boil rapidly for 15 minutes. Take up, and cut oS the tender heads. Put them in a saucepan with 1 cuprtil of milk or cream to every quart of asparagus. Simmor 10 minutes. Mix 1 tablespoonfol of butter and 1 teaspoonfnl of Soni together, and stir in with the asparagus. Add salt and pepper to taste, nnd simmer 5 minutes longer.

a K fiS). jc % R

m - Bii ft. ». s M

T,m s m s m m

.. ,„ „ „ St SI, a ju ft ft 1

it i, i :«: »- ?L fS. « u. - « i a H w 1 1. 1. «. r II! a- S * =: S S. «

Oreen Peas, & la FTan9ai8e.

Boil green [teas until tender, nnd drain. For ererf qa.rt, put into the 9ance-psn 2 tableapoonful, of butter, 1 of ftonr, and ^ a teaapoonfnl of angar. Stir until all are tlioroiiglil; mixed. Add the peas, and stir orer the firu for 5 loinutes. Add 1 cupful of r.hite stock or cream, and sim- mer 10 minutes. The canned peas majr le prepared in the same way.

'j> w M a *

»i Al »» M

VBGETABLES.

A - * S. 1

•h ^ j^ m f

Mlnoed Cabbage.

Drain boiled cabbage in o colander, and chop fjuc. l''iir«acli quart of the chopped cabbage, pat S tablespoonfoU of butter aiul 1 of flour in the frjing-pan. As soon as smooth and hot, put in the ciibboge, wliich season mth salt and peppcc, and, it yon like it, 2 Inblespooufiil^ of vinegar. Stir constantlj for 8 lainDles. When done heap <•» a Uisli. Miikssmoulh with n knife^ and garnish with hard- Iwi led cg^s.

a W ^ §, f. H. ^ -;

- 1 S pT ft^ S ^

i A a tti ^ B9

ft fil IS ^ A. M -

ff w. m fi s Ri. A

Ulnoed Spinach.

Boil the spinach in salted water till tender. Dmln, and ebop tine. Season well with pei)per and salt. For each qiiait cf choiiped spinach put 2 tablespoon fuls of batter and 1 uf Hour in a frying-pait. When thiK has cooked smooth, and before it has become biw^ned, add the ^-pinach. Stir for 5 minutes; then odd ^ cupful of cream or milk, and stir 3 minntcs longer. Arrange in a mound on a hot dish. GarniBh with a wreath of bavd-boiled egys nl tlie base, and linish the top «ith another wr.'ath. Servo liot. J^cttiiL-u can he cuuked in llie same niauner. It must be boiled about 30 minutes to Ue tender.

To make Spinach Green.

Vi'nh a pock of Epioacli. Pour on it 2 quftrte of boiling water. Let it stnnd 1 minute. Pour off the nnter, and pound to a soft piilp. Put this in h coarse toivel and sctueeze all the juice into a small frTing- pan. (Two people, by naing the towel at the same trnie, will extract the juice more thoroughly than one can.) Put the pan on the fire, aad >tir nntil the juice is in the form of cnrd and whey. I'uin thia on a sieve, and when all the liquor is drained oiT, scrape the dry msUrial from the sie*e, and put away for use. Another mode is to put with the joice in tlie frying-pan 3 tables poo nfuls of sugar. Let this cook 5 minntes ; then bottle for use. This is really the more convenient way. Spinach green is naed for coloring soups, sauces and creams.

* ffl 1. ffl «, . —

i a ' - ?.

fM C iR — *

Cauliflower with Cream Sauoe.

Take off the green Icares and the stftlk of the cauliflower. Waah. and pot on to cook in boiling water. Boil gently for SO minotea. Tata off the water, and add 1 pint of milk, 1 pint of boiling water and 1 tabU- spoonfnl of salt. Simmer SO minntes longer. Take np with a skimmer, being careful not to break it. Ponr over this a cream saoce, and lerre.

m «. pi g $ - * a fil * ft ffl, M Jt i

Esoaloped Cauliflower.

Coolc the oaulidower 1 hour in salted water. Drain and break apart. Put a layer of the cauliflower in a bnttered dish, moisten it with Becha- mel (Xo. 4) or Oream (No. b) Sauce, and sprinkle in a little grated cheese. Put in another layer of cauliflower, and continue as diieetod boforc. until all the vegetable is used. Corer with bread-ornmbs tnd

TBQETABLKB.

cliHsa, Md dot with bite of butter. Bake 80 tninut«i in a modornte orea. There ehonid bo 2 tableipooofnls of grated cheese, and 1 pint of Biace to each head of caiilifioiTer.

«.« - m ¥ a sum m 91.4^

stewed Celery with Oream Sauoe.

W«3h and scrape the tender white parts of two heada of celery. Cat tbem in pieces about 2 inches long. Cover with boiling water and iimmcr gentlj 30 minutes. Season well with salt. Drain off tbs water in which the celery was cooked. Add 1 pint of cream sance, and serve.

|S-tg.S.^S-iil

,^ m & m m Jix & ^ n K ;^ * r iiS * m. M m m

Stewed Okra.

■ After the ends of ihe pods liavc been cut off, wa^li and put on mlh jnst enoDgh water to prevent burning (about 1 cupful to I quart of the okra) and 1 teaspoonful of ealt. Simtncr gently SO minutes. Season with pepper and butter, and with more salt, if necessary.

i-* m " -fk ^.m n n m m

j6». f d> - M I« ft * tt W ;5 S k ■« K ft »» - « ft

^ ». « ^, ffi ~ 15 ^. m

Fried Egg Plant.

Cat the plant in alices about j inch thick. Pare these, and lay in a flat diih. Cover with boiling water, to which haa been added 1 table- spoonful ot salt to each quart oF water. Let this stand 1 lionr. Drain, and pepper the alicea elightly, and dip in beaten egg and bread-crumbs

(S efcga and J |iiiit o[ cruDibs for m good tti/.ed plant). F17 in lioiMng fat

ffir 10 minutes. The slices will be soft and moist when done. Or, the

alices can he sctiioncd with pepper, ami Ivied brown in pork fat. The egg

plant is snniBlinies slBived, and sonintimcs baked, liit there is no other mode RO gcyrl Bs frie.l.

w tt! « ffi ia sn g s H

» f , ffi 1 «. ) S, S 4 g * *? M

«, i m. tTii * i g! « *, A 36 i m

w. s ffl «; + I . ffl Bj m m a. f

ft s w w, a- 1

)(5 ST. a ta ». I _ j3

Sf SB E W a i . Ffl S W St. w

■Pi f jt A m ' la. « ,«9a*

Flokled Beets.

Cut, boiled licets in slicea. Lfty these in an enrthen pot. For every Wt put in I ili<e of onion, t tablespoonTnl f^f gialeil horse-ratiish, cloves, ami vinegar enougti to covvr. 'I'lie beeta will be rcajy In UM in 10 or 12 li.jurj. Tliev will not keep more than I week.

*!6. ffv JU g. Sic S8!. ^, § at Si "yfi W. f ig 1

« =; S H M- T >r* «• S 1' ^ m

^S + ?iil^«r7:^S»S^

m.m m.m,-\' Si ^ m.» m $1 m m ^

Baked Beans.

Pick 1 quart of white beans free from dirt and atones. Wash and aoak in cold water over night. In the morning ponr ofT tho water. Corer with hot water and boil until the; begin to ^plit open, changing the water once. Pnt the beans in a deep enrthen i>ot. Put a piece of meat (about 2 lbs.) amongst (he beans at the top, so that it will just show. Taates diRer as to whether it should be beef or pnrk. Whlcherer yon use it should bo corned, and boiled with the beans after the water ha^ . been changed. A piece of good bacon gives the bean^ a particularly nice Aaror. If bacon is used, a piece about 6 inches long and 1^ inches wide will be enough. Ponr in aa much of the liquor the beans were boiled in as is needed to cover them. Bake, slowly, at least 10 hours. Add a little stock or water oocaaionally.

VEGETABLES.

Yams msj be either boiled or baked. The best wny is lo boil them tlie lime given in the time fable, and hnhe lliem a few minutes aftcnrards, tn make Ihem dry. Cure uiiist be taken that tliey nre cuoked enough or they will not be fit to ent. The time depends on the ai/e.

si, a jj! I a w s », vi m

W !g « .t. 1 *, Jl IS lU. H, ffi

Puff Paste. No. 1.

3 qiiarlE of floar, 1 pint of butter, 1 lable«poonruI of salt, 1 of sagtr, 1 J cnpful of ice-w«ter. Wash tlie baiter in cold water ; divide it into 3 parts, mnke it into thin enke^, and lay lliem on the ice to harden. Sift llic Rour and mix the salt and sugar with it. Take 1 cake of the butter tind rob it well into the flour; Miic it np lightly with the ice-wafer. Sprinkle a litte flunr on the paste-board, and roll the criiht out very thin, rolling from you always. Be careful not to break the crust witb tho rolling-pin. IloU ont 1 cake of butler as thin as posaJble, lay it on the paate, dredge on a little flour, roll np the paste, then roll it oat thin again ; roll out the other cake of butter, lay it on the paste, dredge on » little flour, and roll it np again. Cut into as many pieces as required. Tlie Hour for dredging and rolling the batter and paste together is inclndcd in the flour for the paste.

Oommon Paate. Ko. 2.

1 lb. of flour, j,lb. of butter; sift the flour on the paste-board ; Uke I of the butter, cut it with a knife into the flour, mix it up with just ioe- water enough to stick the flour and butter leather, and roll it ont about

1 inch thick ; put the rest of the butter on the pnste ; drcJge on some flour, roll up the paste, flour the boartl kud roll .out the pnBle ngain EDiooth, &ui] then roll it up again.

■|i?-?l'«5l

a i: iK..|' # a us' ra a.

. is g' » a' fli' » m t. «

French Paste for Raised Pies- No. 3.

1 quart of flour, 1 lable=pooiifu) of sugar, 1 tuaspoonrnl of salt, 1 iKUit cupful of butler, I e^g, 1 (eacuprul of nat<:r. Rub the butter, s«U and sugar into the tiour. Keut Dm egg uiid add the tvnier to ii. St^r tliis into the flour and butler. Slir this mixture until it is a smooth paste ; then put on the Ward and roll the sanie ai pnR putp. This must be rolled 8 times.

ffi # « ^.

g n. « n .

To Make a Pie.

Butter the pie plate (liit is the best), and corer vtth paste that haa been rolled Tcrj thin. Roll a strip of paste that will be long enough to go around the plate, and cut in strips t inch wide. Wet the edge of the plate with water, and put a strip of paste on it. Fill with anj kind of prepared fruit. Have the paBte in a roll and cut oR caougli to cover the pic. Roll it to one side till the paste is the right size. It must be much larger than the plate and sbonld be "fulled" on as it shrinks in baking. In the centre cat a slit about ^ inch long. The oven must be hot at first, «ud after the first 15 minutes the drafts must be closed. A mince pie will Require 1 hone to bake, an apple pie 00 minuter. Peach and nearly •II fruit pics, require the same time.

J tt i I I t

^ I ^ I - 5 ^ 1 i : I m.m I I i. : I @ i <

Squash Pie.

5 pints of Flcwcd wnl straineJ squash, 2 quarts nf boiling milk, I^ nDlmcg, 4 tcMpooufuIs of palt, 5 cupfuh of sngar, 9 eggs, -t tablespoon- fals of Madeira and 2 of rose-iTatt>r. Gradually poar the boiling milk on the aquasli, and stir constautlj. Add the nutmeg, rose-water and sugar. When cold nd<I the egg*, well lieateu ; and just lefore the mixture is put ill the plates put in the Madeira. Butter deep plates, and line with a plain paste. Fill wiih the mixture, and bake in a moderote oveu for 40 minutes.

Tn » mas 96

Lemon Pie.

The juice and liud of 1 lemon, 2 eggs, 8 bcujiing tubie^FOunfuls of SDgar, 1 amall teacupful of milk, 1 len^poonful of coni-starob. Mix the corn-Btarch with a little of the milk. Put iliu remainder on the lire, and when boiling stir in the corn-starch. Boil 1 niinuto, Let this cool, and

tiA the jolki of the eggs, 4 heapiog taUeepoonfnta of engar, mi Uie gralad rind and jaice of the lemon, all well beaten togeUier. Hare a deep pie plate lined with paate and fi31 nith thie mixture. Bake ilowlj 30 minatOR. Beat the whitea of the eggs to a stiff froth, and gradoally beat into them the remainder of the sngar. Corer the pie with this and brown slowly.

ffi 1 i IK A .»

Mlnoe Pie Meat. Boil a beef tongue, weighing 6 lbs., and 6 lbs. of the rein of the round of beef These should just simmer After skinning the tongue chop it and the beef verj fine ; and add 5 lbs. suet, chopped fine ; fi lbs. atoned raisins, 3 lbs. of currants, 1 J lb. of citron, cnt fine ; 9 lbs. of sugar, ] ^ pint of molasses, 2 quarts of the liquor in which the meat was boiled, 1 quart of brandj, 1 pint of white wine, 1 cupful of salt, ^ cupfnl of cinnamon, ^ of a capful of clores, | of a cupful of alspice, S nutmegs, 1 tablespoonful of mace. - Put all in a pan and let stand OTer night. Put what jrou wish to bake in another pan with half as much stewed and swestened apple as jou have meat, and let it stand 1 hour. Pot the remainder of tbe meat in ajar Cover with a piece of paper dipped in brand;, and cover tightly, to exclude the air. Set in a cool place for fatnre use.

3fi - & . « - ^

« «t. ± « T

ffi O -, ffl s

» a 5 - ■'

I>UDDINGS.

:H0T FXJTDlDIl^arS Oastard Souffle.

2 scant Ubleipoon fills of butter, 2 tablespoonfols of flour, 2 t«ble- tpoonfala of sugar, 1 cupful of milk, 4 aggs. Let the milk come to k boil. Beat the flour and batter together ; add to them, gradnallf, the boiling milk, aod cobk 8 miiiiit«s, stirring often. Beat the mgar and the folks of the eggs together. Add to the cooked mixtara, and set awaj to cool. When cool, beat the whites of the eggs to a stiff froth, and add to the mixtnte. Bake in a buttered dish for 20 minates in a moderate oven. Serve immediaUly with creamj saace.

Oablnet Padding*. I qaart of milk, 4 egga, 4 tAbleapoonfuls of sugar, \ teaapoonfnl of salt, 1 tablespoonfal of botter, 3 pinti of stale sponge cake, 1 cupful of raisioe, chopped citron end currants. Have a little more of the cnrrants than the other two fmits. Beat the eggs, sogar and salt together, and add the milk. Butter a 3-pint pudding mould, aprinkle the aides and bottom with the fmit, and put in a lajer of cake. Again sprinkle in the . fruit, and pat in more cake. Continne this nntil all the materiala are need. Gradnallj pour in the cnatard. Let the pqdding stand 2 boars, and steam 1^ honr. Serve with wine or creamy saoee.

Raohel Puddlngr.

1 quMt otbretd-crnmbB, 1 quart of applea, cnt rery fine ; ^ oapful of suet chopped rery fine ; 1 cnpful of currants, the rind and jaice of 2 lemoDB, 4 eggs well beaUn. Mix thorongbly. Grease a podding monld, and put the mixtnre in it. Steam 3 honrs and serTe with rich wine sauce.

Chocolate Pudding.

1 qnart of milk, i tablespoon fnls of com-starcb, i of sugar, 4 of scraped cbocoUfe, 2 of boiling water, 2 eggs, 1 teupoonfnl of salt. Reserve 1 cupful of the milk, and put the remainder on to boil. Put the sugar, chocolate and water in a sauce-pan, and stir orer a hot fire for a minute, when the mixtnre should be smooth. Stir this into the boiling milk. Mix the corn-starch and cold milk ; add, also, the salt. Stir this into the boiling milk, and stir well for 8 minutes. Tnrn this into a monld that has been dipped in cold water. Let the podding stand in the monld about 16 minates. Turn into a pndding dish, and heap whipped cream aronid it. Serre sugar and cream with it ; or ruiilla laiuse will answer.

Chocolate Ron Pudding:.

This padding consials of cake, frosting; and sauce. It is Terj nice. Beat the whites of 3 egga to a stiff froth, and add the yolks. Beat iato the eggs 1 cnpFnl oE sugar and 1 of floor. As eodh as all are thoroughlj mixed, stir in 1 cupful of cold water, ia nhich has been dissolred a bit of aoda About the size of a pea. Four thin into a battered pan, and bake in a moderate oven aboat IS minutes. When baked sprinkle the top vrith 2 tablespoon fnla of milk.

/Vojtffi^.— Beat the whites of. 6 eggs to a froth, and divide into 2 parts. Pat a teaspoonEiil of sugar to one half, and 1 teaspoonful of sugar and 3 of grated chocolate to the other half. Take the cake from the pan and pnt it on a flat dish or tin sheet. Spread \ of each mixtnro oTer the top. Retnrn to the oven for about 5 minutes, to harden the frosting. Take out and roll np. Put the remainder of the frosting on the top and sides of the roil. Put again in the oven to harden the fiosting. Take ont and slide on to a flat dish. Poor the eauce around and serve. Sauce.— \ egg, 1 cupfnl of powdered sugar, 5 tablespoonfnla of boiling milk, 1 teaspoonful of ranilla extract. Beat the white of the egg to a stiff froth, and gradually beat in the sugar. Add the yoke of the egg, the ranilla, and lastly the boiling milk.

K n ffi ..

1-, M "J 4

i ® H « - A

Oround Rice Pudding*.

I quart of milk, 5 tablespoon fa la of groond rice, i of ■ngir, I tea- spoonful of salt, 6 eggs, ^ ciiplal ol batter. ReBerrs | enpfnl of milk and boil the remainder. Mix the rice and cold milk together, and stir into the hot milk. Stir constantlj 5 minutes. Add the salt, batter, sngar and set away to cool. When cold add the eggs, well beateo. Bake 1 hoor in a moderate oren. Serve with creamy saace.

g' S 1- 1 *

M Av )%. m.

Rloe Pudding. I qaart of milk, ^ a cnpFul of rice, ^ a capful of sugar, 1 scant tes- spoonfnl of salt. Pick and wash the rice caretiill;. Stir the sugar and salt into the cold milk, and add the rice. Let it stand 2 hours. Grat« some nntmeg over it, and pat a few bits of batter on the top. Bake in a moderate oren from 45 minates to 1 honr. If it aeems to get too dry add a little milk. This pudding can be eaten hot, bnt manj prefer it

^ ira - IB, - »a ^ *» (German Pufb.

The jolka of 6 eggs, 5^ tablespoon fa! a of flour, 1 oC melted butler, 1 pint of milk, j teaspoonful of salt. B«ftt the yolks of the eggs lighf, tdJ the milk to them, and pour part of this mixture on the Hour. Beat thin light and smooth ; add the remainder of the mitk and eggs, nnd (he salt and batter. Butter maffln pan?, and half fill them vrith the batter. .The qnantitj giren will make 12 puffs. Bake 20 minnteB, in a quick oven. Serre on a hot platter with t^e sauce poured over them. Sauct, — The whites of 6 eggs, 1 cupful of powdered sugar, the juice of 2 oranges or 1 lemon. Beat the whites to a stiff froth, gradually beat in the sugar, and then the juice of the frait.

Fig Pudding. I capful of molasses, 1 of chopped saet, 1 of milk, S| capfuls of flonr, 2 eggs, 1 teaspoonful of soda, 1 of cinnamon, ^ a teaspoonfol of nutmeg, 1 pint of figi. Mix together the molasses, suet, spice, and the figs, cat fine. Dissolve the soda with a tablespoonful of hot water, and mix with the milk. Add to the other ingredients. Beat the egg> light, and stir into the mizture. Add the fionr aod beat thoroaghly. Butter a mould and torn the mixture into it and steam 5 hours. Serre with ereamy sance,

Dutch Apple Pudding-.

1 pint of flour, I U&spoonrul of cream of Urtar, ^ t«upoODfal soda, ^ teftspoonful of salt, 1 egg, { of » cupful of milk, 2 UblespoonfnlB of lintUr, 4 Urge apples. Mix the lalt, soda and creem of tartar with the flouT, and rub through the eieve. Beat the egg light, and add the milk. Rub the butter into the flour. Pour the milk and egg on this, and mix ([uicklj and thoroQghl?. Spread the dough aboat j an inch deep on a buttered baking-pan. Have the apples pared, cored and cot into eighths. Stick these pieces in rows into the dongh. Sprinkle with 2 lableapooafnls of sugar. Bake in a quick oven for about 25 minutes. This pudding is to be eaten with sugar atid-cream.

l-gi ^§S.i:

» A 1 * 1 ^

W* Zl W* t9 ^

ftfi* + -t Ji, S

Ere'B Pudding'.

6 ^SK^i 6 apples, fi ounces of bread,

mces of currants i a tea-

spoonful of salt and a littk nutmeg. Boi Serve with wine sauce

3 hours or steam

i.i!||||t|i.

PITDDIHai. 177

Swiss Puddingr.

I capful of flour, 4 Ubleapooofnli of batter, 3 of sugar, I pint of nilk, S egga, the rinil of t lemon. Gnte the rind of the lemon ioto tlie milk, »nd boil it. Bob th« flour and bntter together. Pour (ho boiling. milk on this, and retnni to the boiler. Cook 5 minulee, stirring all ihe' time. Beat the jolks of the eggs and the SDgar together, am) stir into the boiling mixtnre. Remove from the fire immediately Wbi-n cold, add the n hites of the eggs beaten to a stiff froth Hare a S-qanrt monld battered. Tarn the miztare into it tnd steam 40 miaiites Turn on a hot dish and serre without delay. Serve cream; aaace irith it,

i i i i J fBi s m » i I m ±, m m m i m.

Transparent Pudding:.

Beat Dp 8 eggs very well ; pnt them into a sauce-pan with I lb. of powdered sugar, ^ lb. of hotter, and some ootnieg ; set it on the fire and stir constant!; until it thickens and then set it to cool. Make a pnfT paste; pot it aronnd the dish and pat in the pudding. A few strips of citron, cat Terj thin, is an improvement. Bake it nearly I hour iu a moderate oven.

A g B H. «. IS. I , « A S

JK «E e ffi St » I m s.Mi m.a -A- « m m I w. ffis. «g^

Boiled Indian Pudding.

Takfl 4 caps of Indian meal, 2 capi of Buet chopped fine, I cupful of moluaes, 1 tableapoonful of ult ; mix this altogether ; tie it in a cloth, leaving it to 8W«U i ; boil it 6 hoon.

ist m m 6i V fi,a m « k. m u, » m

«-i.iSJ.ii. i.tii^lii

'^ ~ m m n ^ m m iz m m m igi m ^.m m m.^ m 9i ^.-^ m b m :^ ^ m n ^ m ^ - o ^ m ^ m

New Bedford Pudding.

Tuke 4 tabU'spoourals of fionr and 4 of ladian meal, 4 eggs, 1 qotrt of boiling milk, a little salt, and 1 cap of molasses r siir the other jngredtcuti into ihc milk, and bake it S hours.

^ m ^ na.^ u m m. m ^, ^ m m m et a iy t^ ^ « If:. €. - ra ra ^. E A

durlstmas Plum Puddlngr.

1^ lb. of raisins, ^ lb. carrants, J lb. mixed peel, j lb. bread^cmmba, { lb. euct, 8 eggs, I nineglasstui of brandf. Stone and cut the raidoi in haWss, bat do not chop them ; pick and dry the cnmnts, and mince the ■net 6nel7, cut the candied peel into thin slices. Mix tlie drj ingredients well together, then add the well beaten eggs, and tbs brsndj ; stir well, that ererjthing may be thoronghlj blended, and j^rets the poddiag into K battered monid ; tie it down tightly with a flonred cloth, and boil for 5 or 6 hours. It inay be boiled in a cloth withoot a mould, and will reqairc the same time allowed for cooking. Aa Chrialmas pnddingi ara nsaallj made a few daj's before they are repaired for tie table, when the padding is taken oat of the pot hang it ap immediately and put a plats nndcT to catch the water that may drain from it. The day it ii to be eaten plunge it into boiling water, and keep it boiling for at least 2 boors ; then turn it out of the mould, and serre with brandy-sance. On Christmas day a sprig of holly is osanlly placed in the middle of the padding, and about a wineglassful of brandy poored around it, which, at the moment of serTing, is lighted, and the padding thns brought to table encircled in flame.

SeatonobU on the 25th of December, and on Tsriona fectiTe occasions till Uarcb,

Oottagre Pudding.

1 caprol of sugar, 2^ tmble spoon fall of batter, 1 egg, 2 (eupooutuls oE crum ol Urlar, I teaapoonfnl of sodm, I pint of flonr, 1 cupful of milk. Holt the butter, snd etir in the sogar and tbe egg vieW beaten. Mix the cream of tartar in tbe flour, and dissolve the soda in the milk. Mix all together thoionglilj, flaror with nntmeg or lemon ; bake 45 minutea in a ■low oven, and serre with rich hot sance.

Webster Pudding.

C egg!:, 1 cuprnl molasMs, 1 oE milk, ^ cnpFa) ol melted bolter, ^ « cupful uf Iraiidy, I teaspoonfnl of soda, 1 of clores, 1 of cinnamon, \ », notmog, 1 lb. uf currants, a little salt ; flavor to joor taaU. Mix thoroughly and steam it 2 hours. Scrrc irith cold saaoc.

n mm ,)9-ffi«*aift».l EI «. «. - s *

-^^ il '%i.k

Apple Souffle. 1 pint of steamed apples, 1 Ublcspoonfol of melted butter, | a cnpfol of sugar, the wliites of 6 eggs and the yolks of 3, a slight grating of BUlnieg. Slir into tlio hot apple the butter, sngar and nutmeg, and tbe yolks of the egga, well beaten. When this is cold, beat the whites of the eggs to a stiff froth, and stir into the mixture. Butter a 3-pint dish, and turn the Sotiffie into it. Bake 80 minntes in a moderate oven. Serre immediately with any kind of saace.

Peach Padding-.

Pare and cut fihe 1 dosen ripe poaches. Sprinkle with 3 tablespoon- fuls of sugar, and let them stand 1 hour. Put 1\ pint of milk on to boil. Beat together 4 egga and S tablespoon fola of sugar. When the milk i.i hut, slir in j of a package of gelatine, which has been soaking in I a copfnl of milk. Add the beaten egg and sugar and cook 4 minotes.

fUDDDiaB. 181

Blirriag all the while. Take off, and odd ^ of a Uaspooutul of salt nnd 1 taaspoonful of r&nilta. Have ihe peaches in a docp glass disli, and as SDoa as the custard is parti; cooled, turn it on them. Set away in a cold place for 6 or 8 hoars. When convenient, it is well to make this pud- ding the day before nsing.

tE s m ? m 0A A. i\ s m ^ M « a

a. gfl a ' - ^. liii - i ffi +

m i£ ^.i ,^b M ^ m ^ -fcn

t -t 5i5 ! P M a ffi . ffi, ?a,

m M ■: H^^v^ m ^. Hffifi^i ^ m m % I - m

ng ?& ft ! ;2: as ^ ?^ ; ^ m

g5:^ii m m n ^ - ^ m

Orangre Paddlngr.

1 pint of milk, the jnice of 6 oranges and rind of 3, 8 eggs, ^ a cnp- fal of batter, 1 large cnpful of grannlatcd angtr, I cupfal of powdered BOgar, 1 tablespoonful of ground rice, paste to line the pudding dish. Mix the ground ric« with a little of the cold milk. Put the remainder of the milk on to boil, and when it boils stir in the mixed rice. Stit for 5 minutes ; then add the bntter and set away to cool. Beat together the sngar, the yolks of the 8 eggs and the whites of 4. Grate the rind and squeeze the jnice of the oranges into this. Stir all into the cooked mix- tare. Having a padding dish lined with paste. It should hold abont 3 quarts. Poor the preparation into this, and bake in a moderate oven for 40 minates. Beat the remaining 4 whites to stiff froth, and gradnally beat in the powdered sugar. Cover the padding with this. Betam to the oven, and cook 10 minnt«e, having the door open. Set away to cool. It most be ice cold when served.

Itoyal Clplomatio Puddlngr-

8oalc ^ a boxful of geUtine Iq J ■ cupful uf coltl irotar 1 or 2 hoan. PoTiT on tbiB f pint of boiling nater, sod add the juice of 1 lemon, 1 capfnl of sngar and ^ pint of nine. Stir, and Btnin. Have 2 monldi, one holding 3 quarts, and the other 1 qnart. Pat a layer of jellj in the larger mould and place on ice. When hard, garninh with candied cherries cat in two. Ponr in a few spoonfaU of the liquid jelly, to bold tlie clicrnes, and then poor in enough to corer them. Wbeu the jelly is perfectly bard, act the amall monid in the centre of the large one and fill the space between with jolly. Fill the Email moald with ice, and set both in a basin of ice. When the jelly is again hard, rcmore tlio ico from tho - smaller mould and fill with warm water, and lift it out carefully. Tho vacant space ia to be filled with ciutard make by the following redpe : The yolks of 5 eggs, ^ a cnpfnl of sugar, 2 tablespoon fnla of wine, 1 tea- spoonful of Tanilla extract, ^ a box of gelatine, soaked >n ^ a cupful of water, a scant cupful of milk. Put the milk on to boil. Add the gela- tine, and tbo eggs and sngar beaten tngetlier. Btrain, and add the wine and Tonilla. When the castard begins to thicken, add ^ a pint of cream whipped to a stiS froth. Pour the custard into the space mentioned, and let it stand until it hardens. Turn the pudding ont of the mould, and ecrre vrith soft custard poured around it.

- i m. H «!j w IH E IS ra — —

i 1)9 w. n m s

~ i"i f~ i

^ M &, — h

Bird's Nest Faddlnff.

\ a packago of gelatine, 6 oranges, 3^ CDprula of sugar. Take the p«el from the oranges in quaiters. Pat it in 3 quarts of water and let it stand over night. In the morning draia off the water and cut the peel in thin strips, with the scissors. Pat it ia cold nater and buil until tender,' Hake « syrap of ^ a cupful of sugar and 1 pint of water. Drain the straws of orangc-pecl. Pat them in the sjrap and simmer 80 minutes. Turn into a bowl, and let stand until next day. Pvt I pint of sugar and 1 pint of water on to boil. Cook rapidlf for 20 minutes ; the ijrnp will then full from the spoon in threads. Pat the straws in thia aud boil SO minutes. Take ont, and drain on a sieve. As thej drj pat them on a dish, whiuh place in the warm oven. These are tor the nests. For the jell; soak the gelatine 2 hoars in ^ a cupfal of cold water ; then pour on it enough boiling water to make with the orange-jaico 2^ capfals. Add 1 cupful of sngar and tho orange-juice. Stir well, and atrun through a napkin into a shallow dish. In one end of each of 6 c^s make % iiDal] hole, and ponr the eggs into a bowl. Wash and drain the shelU* To make the i^onc-man^e with which to fill them :— Take | of a package of gelatine, 1 piot of milk, \\ tablespoonful of sugar, | teaspoonful of oolt, \ tcaspoonfnl of extract of ranilla or lemon. Put the gelatine with the milk and let it stand in a cold place 2 honrs. Then put it on to heat qnioklf, but do not let it boil. St4r often ; and as soon as the gelatine ii melted, bake off and add the sugar, salt and flavor. Btrain and parllj cool. Ponr into the shells and stand them in a pan of broken ioe and ■alt to cooL Break the jelly in pieces and pat is a glaes dish. Arrmoge the straws in the form of nests, 6 is number, and arrange them on th« jelly. Place the eggs in these and lerre.

1 B H n ft S # ji tt

I S I i iili'

Apple Porcupine-

1 6 large apples, 2 large captuls of granulated engar, 1 lemOD, 1 quart of water, 1 capful of powdered sugar, 1 qaart of milk, 1 tablespoonfDl oF com-Btarcli, ^ a teaspoonful of salt, 6 eggs, 1 pint of blanched almonda. Pat tho nater and granulated sagar ia a Bauce-pan. ' Have 10 applea pared and cored, and aa Boon as the sugar and water boils, pat in as man; of the apples as will cook without crowding. Simmer gentlj until the fruit is cooked tbrougb. Wben done on one aide tbe frnitmust be turned. Drain and cool them on a dish. Cook 10 apples in this man- ner. Have (he 6 remaining pared and quartered and stewed in 1 copfal of water. Turn tbe stewed apples into tbc sjrup left from cooking the others. Add tbe grated rind and the jniee of tbe lemon. Simmer until a smooth marmalade is formed. It will taka aboot 20 minutes. Set

TODDDiai. 185

tmvf to eool. Pot th« milk on to boil, reBerriog ^ « cnpfiil. Whoo it boils, ttir in the corn-itarch nbicb bu been mixed with the cold miUc. Stir well, and cook 5 mionteB. Beat the jolks of the 6 «ggt and tbo nhites of 2 with j of the powdered sngar. Grodonllj pour tho boiling mixtore on thii. Return to the boiler aod cook 3 minntA, etirriDg all the time. Add the salt. Tarn into a bowl .to cool. Heap the eooked apples in a mound, neing the marmalade to fill np the spaces between the apples. Beat the whites of egga to a stiff Troth, and beat ^ a cupful of sngBT into it. Cover the apples with this and stick the almonds into it. Brown alowl; in the oren. Set away to cool. At serTing-time, season the costard with lemon, and poor it aronnd the porcupine.

• *»»« » *.!».+ *

* As. i ^ ,n S!-n«i — S3Sffi= A » — **

~ ■ - «. tr. — (8. o a

aA-TjoES ^o:r FXJxinDiisrca-s.

Rich Wine Sauce.

1 cupful of butter, 2 uf powdered sugar, ^ a cupful of wine. Beat tha butter to a cream. Add the sugar graduallf, and when Ter; li^t add tb* wine, which has been made hot, a little at a time. Place the bowl in a basin of hot water and stir tor 2 miuutei. The sauce should be smooth and foamy.

Oreamy Sauoe.

^ ft cnpEol of bntter, 1 captnl of powdered aagtr, ^ of k capful of cream or milk, 4 Ubleipoo&fnls of wine, or 1 tesspoonfnl of vanilU or lemon extract. If lemon or Ttnilla is nsed, add 4 tabteapoontola of cream. Beat the batter to ■ cream. Add the sagar, gradnallf , beating all the while. Wben light and creomj, add the wine gradoall;, and then the cream, « little at a time. When all ia beaten smooth, place the bowl in a baiia of hot wat«r and atir until the eaace is smooth and creamy— no longer. . It will take only a few miDOtes. This is a deliciona sauce, and if well beaten, and not kept in the hot water long enongh lo melt the siigar, it will be white and foamy.

Foammer Sauoe.

1 cnpfnt of bntter, 2 of powdered sugar, the whiles of t ^^> S (ablespoonfals of brandy, ^ of a cupful of boiling water. Beat the Imtto- to a cream, and gradually beat the sugar into it. Add the whites of the eggs, unbeaten, 1 at a time, and then the brandy. When all is a light smooth mass, add the water, beating in a little at a time. Place the bowl in a basin of hot water and atir for 2 minntei. This is for rich padding!.

8&DCI8 FOR PDDDlHaS.

The whitM of 2 eggs and tlie yolk of 1, ) a capful of powdered ngar, I tMspoonfol of vuiiUa, 3 tablespoonfula of milk. Beat the wbites to a atifffrotb, next beat in tbe aagar, and then tbc yolk and the seaaan- ing. Serre immediately. This sauce is for light puddings.

''ff. lit i? 15.1 ®

-^ Iff Sg j

iilSil.ll'

Caramel Sauoe.

Pat 1 cnpfdl of Bogai in a small frying-pan and stir on the fire antil ■ daik brown, if yoo like a strong caramel flaror, or till a light bromi, if yon like a ddicata flavor. Add 1 cnpfnl of boiling water, and simmer 15 minutes. Set away to cool.

^ m i^n %^m n ts. ^ E -^ m m m

Quince Sauce.

1 cnpful of quince preaerre, I cupful of milk, 1 tablespoonful of com- ■tarch, \j a cupfnl of sugar. Mix the com-starcb witb a little of the cold milk, and put the remaiuder on to boil. When it boils, stir in the com- staich and boil 10 minutes ; then add the sugar and the preserre, mashed 4iie. Cook 10 minutes longer and rub through a strainer. This sauce IB nsnally aerred cold, but when used with hot pudding, it, too, should be bot.

If it is necGSEuy to makf Ihe Wine, Creaaij or Fotmy aaiic* »ny considerable time before dinner, do not odd Ihe hot water or hot wine, and do not place the bowl in the hot water, until serving-time. The Vanilla and Cream sauces are spoilo.I by standingr after being made.

Sfe* ^» — Sff

. 4^ sfe '^«

Oream Sauoe.

1 cnpfnl of powdered sugar, 1 egg, 2 cupfnls of whipped cream. Beat the vbite of the egg to a stiff froth. Add the yolk and sugar, and beat well. Flaror with vanilla, lemon or vine, and add the cream last of all. This is an excellent eance for a light pudding.

\ * ft U Si

i ft, «. «s * « ^

mn a s m o

Soft Oustard Sauce.

1 (inart of milk, ^ % UaBpootifal of sugar, ^ a toaspooofnl of Bait, tbe jolka of 8 eggs and the whites of 2, 1 teasjioonfu) of lemon o[ vanilla fiaTor. Beat tbe sugar and eggs together, and add 1 cupful of milk. Let the remainder of the milk come to a bni], jionr it on Ihe mixture and put this on to boil. Stir until it begins to tliicken, rrhicli will be in about & minutes, then add the salt, and set awa; to cool. When cold, add the flaror. This tmj he aerred aa a aance or in custard-glassea.

SAUCBBiroB TVDDIKOB.

A i. %. tn

S lai «' e

. ». *r ss *

Blano-Mange.

1 package of gelatine, 3 pinta of milk, 4 tiblcapoonfoU of tngftr, J ^ teaspoonful of salt, 1 teaspooDfal of tuiIIk or lemon. Pat the geUtino with the milk aod let it Btand in • cold pUeo for 2 honrt; thea pat it on the fire, and heat qaickly. Do not let it boil. Stir atUa ; ud u MMn u the gelatine ib melted, take oS, and tdd the Bagtr, nit ud flaTn'. Strain and partially cool, before pnttiDg In the monld. It ihoold afaud At lea^t 6 honra before serriDg, and i^ U eren better, Mpeciallj in anmmer, to make it the day before naing.

Ohooolate Blano-Mang«.

Make the blanc-mange the same u the aboTe, and add to it while hot 1 sqnare of Baker's chocolate. Scrape the chocolate fine end pot it in a small frjing-pan with 2 spoonfuls of sngar end two of boiling weter. Stir this over a hot lire for one minute nntil it is smooth, end stir into the milk. Strain and turn into the monld end set ewey to harden. This diflb shonld be made at least 8 hoars before naiug. If yoa please, yoa cae add 1 teaspoonfal of ranilla extract.

m s & * m 9 m n, x

* sMfflma. * * -. & - i «. a. iH 15 ffi. m ^ m

* /-I. ffi St la s - K ffi « k. Si a ffi n. w. la m M u

&.m.u as n m m p «

m m m,ii m u m

Oream, a la VersallleB.

1 qukrt of tntik, ^ ■ cupful of ingu, ^ a teupoonfal of vsnilla eztnct, ^ » teaspoonful of nit, 7 fggR, 2 Ublenpoonfulfl of irater. Pat tba tngmr in the Nmall frjiDg-pBii and atii antil a light brown. Add tha wattv, and stir a moment loDger, and mix with tba millt. Beat the eggs and aalt tAgetber ; add this mixture and the ranilU to the milk. Batter a SHjoait UKiald, and pat the costard in it. Pat the moald in a basin of warm water, and bake alowlj until the cnatard is firm in the centre. It sbonld take 40 mlnntea. Test bj putting a knife down into the cuitre, for if Uie onstard ia aot milky, it ia done. Set awaj in a oold place nntil •erving-time. Tarn oat on a fiat dish, and pour oarainel la&oe over it : 9

Bojral Oream.

1 quart of milk, ^ of a box of gdattno, 4 tableepoonfala of sngar, 8 ^gs, 1 teaspooofnl of Tsnilla. Put the gelatine in the milk, and let it atand 80 minutes. Beat the jolks well with sugar and etir into the milk. Set the kettle in a pan of hot water and stir until the mixture begins to thiok«Q like soft ciuttrd. Hare ready the whites of tlie egga, beaten to a stiff froth ; and the moment the kettle is taken from the fire, stir them IB qniekljr, and tarn in.ibe monld. Set away in a cold place to harden.

Peaob Sponge-

1 pint of canoed pekches, \ ■ packkge of geUline, ibt whites of i cg%H> 1 scant cupful of tagu, J a cupful of water. Soak the gclatioe fcr 2 houra in j a cupful of nater. Boil the cupfnl of water and augar IS minnteE. Mash the peacbea fine and rub through a aiere. Pat in the sjrap, and cook 5 minutes, Gtinring all the time. Place the aaace-pan in another of boiling water and add the gelatine. 8lir a little more than 5 minutea, to disioire the gelatine ; tben place the sauce-pan in a dish of ice-water and beat the syrup until it begins to cool. Add the whites of the eggs, and beat until the mixture begins to harden. When it will just poor, turn it into the mould to hardco. Serve with sugar and cream. Apricot and pent sponges can be made in the same nsj.

strawberry Spo&g«.

1 quart' of strawberries, | a package of gelatine, 1^ cupful of water, 1 cupful of sngar, the juice of 1 lemon, the while* of 4 eggs. Soak the gelatine 2 hours in ^ a cnptnl of w&t«r. Mash the strawberries and add ^ of the sugar to them. Boil the remainder of the sugar with the cupfol of water 20 minutes. Rub the strawberries through a aiere. Add the gelatine to the boiling syrap and take from the fire immedittelj ; then add the strawberries and the lemon-jnice. Place in a pan of ice-wat«r and beat 5 minutes. Add the whites of the eggs tnd beat until the mixture begins to thicken. Poni into the moulds and set awaj to harden. Serre with sugar and cream.

m n.m & &. m m.?km

n^. H £ ». Il W ;^ ^ ft-. £

Peooh Bavarian Cream.

1 quart of caoned atefred pemchu, 1 cupFal of ingar, 1 piot of crMm,

1 « box of gelatine, ^ a capfal of cold trater. Hash the peachea and rub tbem and the jaice through ■ nere. Add the lagar. Soak tha gelalino

2 boars in the cold water. Whip iitt eream to a froth. Pat the peaches in a Baac«-pan and let them simmer 20 minates. Stir often. Add the gelatine to the hot peacbea, and remore from the fire immediatel;. Place the saoce-pan in a pan of ice-vater and beat until the mixture begins to thicken ; aiid then stir in the cream. Hix tboroughlj, and pour in tha

monld. Set avay to harden. Serro with nbippcd c Pear Bavarian Creams are made in the same naf.