Gulf City Cook Book

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LIBRARY OF CONGRESS. %Hi.

V^r '",Shelf,Vl, UNITED STATES OF AMERICA.

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GULF CITY COOK BOOK COMPILED BY The Ladies of the St. Francis Street METHODIST EPISCOPAL CHURCH, SOUTH, "We may live without poetry, music, rind art; We may live without conscience, and live without heart; We may live without friends; we may live without books; S But civilized man can not live without cooks. He may live without books,—what is knowledge but grieving? He may live without hope,—what is hope but deceiving? He may live without love,—what is passion but pining?

But where is the man that can live without dining?" — Lucile. dayton, ohio:

United Brethren Publishing House.

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K Entered according to Act of Congress, in the year 1878, by the Ladies of the St. Francis Street M. E. Church, South, Mobile, Alabama, In the Office of the Librarian of Congress, at Washington. Stereotyped, Printed, and Bound at the United Brethren Publishing House, DAYTON, OHIO.

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CONTRIBUTORS. Mrs. D. Anderson. "

Wm.

Baker. "

Leslie E. Brooks. "

Curtis Bush. "

Henry Barnewall. "

C. Cunningham. "

Dr. Wm. P.

Crawford. "

Wm.

Carter. "

George Coster. "

Calhoun. "

Wm.

Cox.

James W. Campbell. "

Alexander Carr. "

George B.

Clitherall. "

Jno.

Douglas. "

A. DuMont. Miss V. W. Dorman. Mrs. Jonathan Emanuel. "

Foote. "

A. M. Fosdick. "

, M.

Foote. "

John Gaillard. "

Goodall. "

Henry Goldthwaite. "

H. N. Gould. "

Gates. "

Gets. "

Chas. W. Gazzam. "

J. D. Goodman. "

Peter Hamilton. "

Hamilton. "

Ann T. Hunter. Miss Mary E.

Hodges. Mrs.

Hill. Jefferson Hamilton. Alfred Irwin. Geo.

A. Ketchum. Wm.

Kelly, Sr.

Thomas King. L. W. Lawler. T.

Lyon. Mrs.

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In making good soup it is necessary to observe only a few points.

Beef is the best meat for this purpose, but mutton or veal will answer.

Cold water should always be used at first, and only in sufficient quantity to prevent burning, until the strength or juice of the meat is extracted. Allow one of meat to one quart of water. Three or four hours are required to cook soup well; generally three hours' simmering, and one hour boiling after the vegetables and seasoning are put m.

Thickening, such as vermicelli, macaroni, or durnpling, should be put in last.

should be nicely chopped. OKRA SOUP.

Take a shank-bone, or about three pounds of beef, and boil in three quarts of water until tender, skimming when necessary.

Add one quart of chopped okra, one pint of prepared tomatoes, one onion cut fine, and pepper and to If desired, four hard-boiled eggs may be cut up and added before serving. This soup should boil three or Three or four ears of grated corn are an improvement.

CORN SOUP.

Cat and scrape about twelve ears of corn.

the cote about half an hour in one quart, then remove, and add the

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corn.

Boil half an hour, and add two quarts of sweet milk. Season with pepper, salt, and butter, and thicken with one table-spoonful of flour that has been dissolved in a little of the milk.

Let all boil about fifteen minutes, then pour over the yelks of three eggs, which have been well beaten in the tureen.

TOMATO SOUP.

To about two pounds of fresh beef or shank-bone, put three quarts of water, and season with pepper and boiled and skimmed, add one quart of ripe tomatoes that have been skinned and quartered, a large onion cut up fine, and a little thyme.

Boil until the tomatoes are all dissolved. It may be thickened with rice, flour, or vermicelli. TOMATO SOUP WITHOUT MEAT.

To one quart of prepared tomatoes, cooked and seasoned as for table use, add a salt-spoonful of soda, and one quart of milk, boiled and thickened to the consistency of drawn butter, with two table-spoonfuls of flour. Mix and strain into the tureen.

Serve immediately.

GREEN-PEA SOUP.—NO.

Put two pounds of veal, lamb, or beef, and a quarter of a pound of fat salt pork sliced thin, into two quarts of water. Set it over a moderate fire, and when it boils skim it clear.

Add a quart of shelled peas, and a dozen small new Irish potatoes, well scraped.

closely for an hour, or until the peas are tender; then add half a tea-cup of sweet butter with a heaping tea-spoonful of flour worked into it.

and salt to taste.

GREEN-PEA SOUP.—NO.

Take about four quarts of peas, shell and boil the pods in about as much water as you want soup.

When the sweetness is extracted, strain the water, return to the kettle and

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add the peas.

Boil three quarters of an hour; then add one tea-cup of milk, thickened with a tea-spoonful of flour and two or three young onions, cut fine and fried in butter. On serving, add the yelks of three eggs, beaten in a little cream or butter.

Season with pepper and salt. SPLIT-PEA SOUP.

Put one pint of split peas into two quarts of water. until you can mash them, which will be in about two hours, then pass through a Pour the liquor and the peas back into the pot, and add boiling water to make it of proper consistency, one small spoonful or slice of bacon, and salt and cayenne pepper to taste. If not as thick as you desire, thicken with a Toast some bread, cut it in pieces, put them tureen, and pour the soup over them. VEGETABLE SOUP WITHOUT MEAT. Slice a few onions and fry brown; add as much flour as is needed to thieken a pint of water. When nearly done add a dessert-spoonful stir quickly, and add one pint of water and one pint Toast to a veiy light brown a couple slices of bread, and crush into the soup.

Cover up for a few minutes.

Just before serving, add two hard-boiled eggs, chopped fine.

VEGETABLE SOUP FOR WINTER USE. One bushel of skinned tomatoes, one peck of okra cut up, six red peppers without the seeds, two dessert-spoonfuls of ground black pepper, four table-spoonfuls of all together until it is a thick marmalade. Put up hot in close jars for winter use.

When wanted for table, add beef-water in quantities to suit the family taste, adding seasoning or not, as you choose.

Of course, some additional boiling will be needed to thoroughly incorporate the water.

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SCOTCH BROTH.

On four pounds of good beef pour one gallon of cold water. When this boils add one half pint of coarse barley.

prepare and add one fourth of a small cabbage, four carrots, two parsnips, four turnips, one and a half pints of Irish potatoes; these should all be chopped fine before adding. quarters of an hour before serving, add one good-sized onion, cut a sprig of parsley, and pepper and to This should cook at least four hours. A pint of green peas is a great improvement, to be added with the onion, parsley, etc. OX-TAIL SOUP.

Cut up two or three ox-tails, separating them at the joints. Put them in a stew-pan with one and a half ounces of butter, two carrots cut in slices, one stalk of celery, two turnips, a quarter of a pound of lean ham cut in pieces, a tea-spoonful of whole pepper, a sprig of parsley and thyme, and half a pint of cold water.

Stir over a quick fire to extract the flavor of the herbs, pour on three quarts of Simmer or the tails are tender, skimming Strain the soup, reserving the ox-tails. in a little flour for thickening, a wine-glass of Madeira wine, one of catchup, and a half stalk of celery, previously boiled Put the pieces of ox-tail strained soup, a few minutes, and CHICKEN SOUP.

Cut up one chicken and boil in three quarts the strength is extracted.

Then add two table-spoonfuls of a sprig of parsley and thyme, and salt and pepper to serving, add two hard-boiled eggs, chopped fine, and if the chicken is not fat, a table-spoonful of butter. OYSTER SOUP.—NO.

Take one hundred oysters, with two quarts liquor

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strained.

Boil until the oysters begin to curl; then add two table-spoonfuls of butter, mixed with one table-spoonful of Season to taste with pepper, salt, and allspice. with slices of toasted bread or broken crackers. OYSTER SOUP.—NO.

To two quarts of strained oyster-liquor, boiling, add one hundred oysters, with salt and pepper to Let all boil till the edges curl, skimming constantly.

Kemove the oysters to the tureen, and thicken the soup with one of flour, rubbed in two tablespoonfuls of melted butter. Boil in a separate vessel—to prevent curdling—one quart of sweet milk, and pour in the tureen, pouring in the soup last. TURTLE SOUP.

Take a turtle weighing eight or ten pounds, cut its head off and let it it from the shell, select the liver and other parts used, being careful to remove the gall.

Quarter the turtle, lay it in a pan, pour boiling water over it, then scrape it clean and cut the claws off; then lay it in cold water, wash it thoroughly, and wipe dry. Put into a soupkettle one large table-spoonful of lard, and four of flour. Let it fry the is brown; add to it a medium-sized onion, chopped fine. Cut the meat into small pieces and fry, as you would chicken, in lard and flour, for a short time.

Put all kettle, adding one gallon of water; slowly until reduced one half. When the meat is tender add as follows:

One small of cinnamon, one tea-spoonful of mace, and twelve or fifteen cloves, beaten also, thyme, parsley, salt, and pepper, both cayenne and black.

Then add one tumbler of Madeira, and one-half tumbler of claret.

If the turtle has eggs, put them in about the soup is served.

When ready to

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serve, add the juice and rind of one lemon.

Gopher is an excellent substitute for turtle. MOCK-TURTLE SOUP. Take about two pounds of beet, lamb, fowl, pig's-head, or tongue; any of these kinds of meat will make good soup. Boil the meat well, take it.out, cut it in pieces, and put back into the soup. it with one tea-spoonful of mace, one of cloves, one of cinnamon, one dozen of whole one onion, chopped Grind the spices before adding them. Brown one tea-cup to thicken the soup; burn two of sugar, and add, with six hard-boiled eggs, the yelks being rubbed fine, and one tea-cup of tomato catchup. all these ingredients until done, and just before serving add a glass of claret or other wine.

Put the soup on as soon after breakfast as possible.

GRAVY SOUP.

Boil your soup-meat until tender, then chop it fine. (Beefsteak "left over" is better than meat, and does not require to be boiled.) Brown two table spoonfuls of flour with a teaCut up two onions it, add your meat, and enough of the pot-liquor to moisten it (if beef-steak is used, moisten with water); let it fry ten minutes, then return to the soup-pot. Cut up three carrots, three turnips, and one can of tomatoes, very fine, and put them into the soup. Boil two eggs hard, and add, a quarter of an hour before dishing, a salt-spoonful of ground mace and a of ground cloves. Before sending to table add a tumbler and a half of claret. Serve with rice.

CLAM SOUP.

Open the clams by putting them in a pot with a steaming them until the shells begin to pail,

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when they can be taken out with ease. Boil them well, and when they have been chopped fine add enough of the liquor to make them taste well, a lump of butter rolled in flour, two crackers rolled a of mace, and half that quantity of cayenne pepper. When ready to be served, add a tea-cup of sweet cream. EGG-BALLS FOR SOUP. Take the yelks of eight eggs, boiled hard, and mash them smooth with a and the yelks of two raw Mix well together, roll into balls, and drop into boiling water.

RED-FISH SOUP.

One large table-spoonful of lard, and the same of flour, put in a soup-pot to brown; two large onions, some thyme and parsley chopped up fine and put in the gravy of lard and flour.

Let them brown a little; add one can of tomatoes (or one quart of fresh ones). Pour on two quarts of water, and let it For a four-o'clock dinner put dn at noon, and let it boil until half an hour before dinner have red-fish (or any coarse-grained fish) sliced in pieces, about half the size of your hand.

Put in the with one large lemon, sliced, one of whole allspice, salt, red, and black pepper, and a little more than a pint of claret.

CUBION.

Stir into two table-spoonfuls of hot lard sufficient flour to brown red and to Then add eight onions, sliced, a large bunch of parsley chopped fine, a little thyme, and one quart of tomatoes. Let these cook fifteen minutes, stirring all the; then add two quarts of boiling water, and boil slowly for three hours.

Three quarters of an hour befne serving a Id one quart of claret, one

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table-spoonful of whole allspice, and one large lemon, sliced Cut your red-fish in pieces about three or four inches square, bones and all, and half an hour before serving put it it in and let it boil until dinner. Serve with rice, as gumbo. Salt to taste.

DAUPHINE SOUP.

Place in a stew-pan half a pint of water, half a pint of lean ham, six apples, one onion, two cloves of garlic, one carrot, one turnip, and a knuckle of veal. Boil briskly over a quick fire, stirring occasionally. Let all cook until the bottom of the stew-pan is covered with a brownish glaze; then add of curry-powder, one of curry-paste, and half a pound of Mix well, and pour on a gallon add a of as much Let all boil up once; then remove to the back of the stove, and let simmer two and a half hours, skimming off the fat as it rises.

Strain into the tureen and serve. GUMBO.

Fry two fowls, old ones are best, with parsley, onions, pepper, or bacon.

Put these into the pot with for the soup, and until the flesh drops off the bone.

Just before taking fire, add your oysters, and a few minutes after a table- spoonful of gumbo powder, or file'; scraps of ham or fried sausage are an improvement.

The gumbo does not requh-e boiling after the file' is put in.

OKRA GUMBO.

Cut up one chicken, sprinkle with flour, and fry till brown; then add one onion and one quart of okra, both chopped fine, and fry with the chicken.

on three quarts of boiling water, and one pint of prepared tomatoes, and pepper and to Boil three hours and

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The chicken, okra, a*nd onion should be fried in the vessel in which the soup is made, and in a porcelain or tin-lined vessel, as iron discolors the okra CRAB GUMBO.

Take one dozen large crabs, one cup of butter, and two or three onions.

Wash the crabs, taking care to get them free ti-om sand; take off the feelers and gills and divide the crabs into quarters; brown the onions in the butter with two table-spoonfuls of Put in the crabs with about a handful of chopped ham.

Fill up the pot with three quarts of cold water.

Just before serving sift in about two table-spoonfuls of file'.

Do not let it boil after the file' is put in. with rice.

OYSTER GUMBO.

Cut up a chicken, sprinkle with flour, and fry vessel in which the gumbo is made.

the is nearly done, chop an onion and fry with it.

Pour on this three quarts of boiling water and let it boil slowly till the flesh leaves the bones; then add the liquor from the oysters, salt and pepper to taste, two table-spoonfuls of tomato catchup:

let this boil a short time, then add one hundred oysters, and allow them to boil only five minutes.

When taken from the before pouring into the tureen, sprinkle in two table-spoonfuls of file' or sassafras powder. TO PREPARE FILE7 FOR GUMBO. Gather sassafras leaves as late as possible in the season, before they turn red.

Put them in the shade and open air to dry.

When perfectly dry pound them, sift the powder, it, and keep tightly corked. GUMBO CHOU.

Boil the cabbage, take out and chop very fine, sprinkle a put into hot lard with water enough

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to keep from burning.

Add one pint of oysters and oysterliquor, one tea-cup of tomatoes, salt and pepjJer to taste. Just before dishing add three table-spoonfuls of molasses. with rice boiled dry.

GOPHER SOUP.

For a large gopher take two table-spoonfuls of lard, five of flour, and one onion, chopped Put the pot in which the soup is made, and when it is boiling hot add the flour it is nicely browned add the onion and fry quite brown.

Then put the meat in, fry fifteen then add three or four quarts of boiling water.

About an hour and a half before serving, season with thyme, parsley, a little mace, cinnamon, cloves, allspice. * The spices should be beaten and tied up in a bag, and the bag removed before serving.

If there are gopher eggs put them in half an hour before dinner.

Just before serving add one pint of Madeira, two of claret.

This soup requires four hours' gentle boiling. Season with salt and pepper after adding the boiling water. The wine is a^great improvement, but the soup is very nice without it.

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BOILED COD-FISH AND BUTTER-SAUCE. Put it in gently Serve with drawn butter, and garnish with hard-boiled eggs. BOILED RED-FISH.

Tie a large, solid fish in a domestic bag, and lay it in a long baking-pan on top of the stove, with enough water to it.

Let it boil half an hour, turning it over carefully, that both sides may be well done. butter-sauce, for which take three table-spoonfuls of butter and one of sifted flour.

Mix the flour and butter together, and have ready about a pint of boiling water. Stir the and in while boiling, being careful not to let lumps form. Boil four eggs hard; when cold, slice over the fish, seasoning well with black pepper and salt; then pour the sauce over the whole.

STEWED FISH, WITH OYSTERS Cut the fish in pieces two inches thick. Put in a stew-pan a quarter of a pound of butter, a table-spoonful of flour, one onion minced fine, a little parsley and celery. Let this come to a boil; then add the fish, one pint of oyster liquor, the juice of a lemon, pepper and Stew quickly, shaking the pan frequently. When nearly done, add two dozen oys ters.

Cook five minutes longer. Keep the pan well covered. to retain the flavor.

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FISH "COURT BOUILLON." Cut up a large fish and take out the bones; pour over it a cup of vinegar.

Chop one onion and some parsley; fry these in hot lard, with red and black pepper, a table-spoonful of allspice, a dozen pounded cloves, and blades of mace.

Pour into this a pint of tomatoes. Place the whole into a sauce-pan, and let it simmer slowly. Three quarters of an hour before dinner put the fish in, with a large spoonful of Serve with crusts of toast around the dish. BOILED FISH.

Having cleaned the fish thoroughly, wipe dry, and sprinkle with salt and pepper. Broil on a gridiron, over hot coals.

When ready to serve, pour over the fish melted butter into which the juice of a lemon has been squeezed. Garnish the dish with sliced lemon. Fish to be broiled must be opened down the back.

FRIED FISH WITH SAUCE. Cut a red-fish or large trout in pieces four inches square. pepper, then roll each in cornmeal.

Fry to a light brown in boiling-hot lard. Sauce for the Fish.—Take the yelks of twelve hardboiled eggs, creamed with a table-spoonful of sweet-oil, one of mustard, and a tea-spoonful of salt, half a cup of vinegar, and Worcestershire sauce or walnut catchup. Add three or four pickled cucumbers cut up fine.

Place the around the edge of the dish, antt the sauce, which must be quite in the middle.

FRIED RED SNAPPER. Cut in thin slices from the bone. Brown four or five crackers, and roll them very fine. Beat well three or four eggs, and season them with Have your ready, very hot.

Dip the slices in the egg first, and then in

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the cracker.

Have ready some parsley and butter, to make the gravy after the fish is taken out.

» STEWED FISH.

Eed fish or snapper is the best fish to cook in this way:

Brown some flour in hot lard, and it one onion sliced, one clove of garlic, and two of prepared Put in the fish cut in pieces, and half a pint of water, or just enough to cover the fish. Cook slowly for half an hour.

Do not stir much, or it will break the fish. with pepper and salt. Just before taking up, add one tumbler of claret wine. MARY'S FISH—CUBION. Cut a red-fish or red snapper in pieces and fry brown. In a separate vessel, cut up and fry one onion and two cloves of garlic; when brown, add two one pint of prepared tomatoes, a little pepper, salt to taste, one of Worcestershire sauce, and a dozen whole cloves.

Let this simmer for half an hour, then mix in half a pint of wine. Pour over the fried fish, and serve immediately.

BAKED FISH—NO.

Make a dressing of light bread, seasoned with butter, pepper, salt, and onion chopped Fill the fish with then put in a pan, sprinkle with flour, and put on a little butter, pepper, and salt. Cover with tomatoes, and bake slowly. Pour half a pint of water into the pan, and baste occasionally.

BAKED FISH.—NO.

Make a stuffing as you would for veal or poultry, with plenty of onions. Mix with it slices of fried salt pork, and pour on a pint of tomato catchup. Take part of the stuffing and put into the pour the remainder over the

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IS tor one hour, if an ordinary sized; it larger, bake longer, BAKED RED SNAPPER, OR SHEEP'S-HEAD. Take two or mash them with two table spoonfuls of butter, a small onion out very fine, blaok to the tish, put it in a baking-pan, ami stuff it the potato dressing; a little Hour over it.

Put in the pan with the tish two tablespoonfuls of butter, two deserl Bpoonfuls of sweet-oil, a dozen Blioed (or halt a can oi' prepared tomatoes), and a tea OUp Of in a moderate the tish is done, slice over it three hard boiled the gravy a oi' tomato oatohup, and one oi' Worcestershire Bauoe.

Tour over the tish, and it is ready tor the table, FISH A LA CREME.—NO. Take any kind of tish hoiled. Hick the tish to pieces, taking out all bones; plaoe in a baking-dish. Heat together a oi' butter and a Utile Hour; pour on this a pint of boiling cream, stir smooth, and season with salt and pepper, adding, if you oboose, the oi' two eggs, well Tour over the grate a eheese over the top, and hake twenty minutes, FISH A LA CKKMK.-No. a firm tish, piek it to pioees, removing the bones.

Mix one pint of eream, or rich milk, with two table-spoonfuls oi a quarter oi' a pound oi' butter, salt, and one cut tine.

Set it on the tire, and stir until it is the thickness oi' Pill a baking-dish alternate layers oi' tish, powdered cracker, and cream, using four crackers.

Hake twenty minutes.

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TURBOT A LA CREME. Take four pounds of fish, for a large party; it with plenty of salt in the water. Take out all the hones, remove the skin, and flake the fish off. Boil a quart of cream; boiling, stir in three large table-spoonfuls of flour perfectly smooth, add a bunch of parsley, three fourths of an to flavor the cream; but when boiled take both out. Clarify a quarter of a pound of butter, and add to the cream after it is boiled, with a little cayenne pepper. butter a baking-dish, and put in first a layer offish, then a layer of sauce, and repeat until the dish is full, making the sauce come on top.

Strew over the top a layer of bread-crumbs.

Bake half an hour. Garnish with egg and parsley. SCALLOPED FISH.

Free the fish from the bones, and cut up in small pieces, with chopped onions, parsley, salt, and Beat two eggs well with one table-spoonful of catchup. Mix all together, and put in a baking-dish, with three slices of bacon over it.

Bake a short time, and serve with melted butter. CHOWDER.—NO.

Boil half a pound of salt pork, cut it into slips, and the bottom of a pot with some of them; then strew in some sliced onions.

Have ready a largo fresh fish, cut it in large pieces, and lay part of them on the pork and onions, seasoning with pepper and it with a layer of biscuit or cracker that has been soaked in milk or water; and on this put a layer of sliced put a second layer of pork and cracker, etc., and continue till the pot is nearly full, finishing with soaked crackers. Put in about one and a half pints of cold water, cover the pot closely, set the stove, and let it simmer about an Then skim it, and turn it out in a deep dish. Leave the gravy in the pot until you have thickened it with a bit of

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rolled in flour, some chopped parsley, and a spoonful of Worcestershire sauce. Give it one up, and pour in the dish.

FISH CHOWDER.—NO.

Take a red or any other firm fish, cut it in pieces about three inches square; one pound and a half of salt pork cut m thin slices; one dozen and a half of Irish potatoes, and the same of tomatoes, both sliced thin; half a dozen onions cut fine, and one dozen hard crackers broken in small pieces. Take a large pot, put a layer of pork on the bottom, then a layer each of fish, potatoes, tomatoes, onions, and crackers.

Sprinkle each layer with a little salt, black pepper, and flour. Repeat the layers of pork, fish, etc., until all are used.

Fill with hot water it covers the whole. Put the pot on the fire, and boil thirty minutes; then add a pint of claret and five minutes longer. The chowder will then be ready for the table. FISH-PUDDING.

Take three pounds of fresh fish, boil in the evening, take out the bones, mince the In the morning, make a sauce of one pint of milk, three eggs, throe spoonfuls of flour, one table-spoonful of butter, a tea-spoonful of the same of black all together, and mix with the fish.

Put all in a pudding-dish, and bake half an hour.

hot.

HOW SALT FISH SHOULD BE FRESHENED. Mackerel, or any other salt fish, should be soaked in fresh water, with the flesh side down, as the salt falls to the bottom.

If the skin is down, the fish comes out nearly as salty as when put in.

FRESH FISH-BALLS.

Pick clear of bones fish left from a dinner. Mix with this

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as much bread-crumbs as fish, season nicely with pepper and salt, add one or two well-beaten eggs, and hot Eat with salad-dressing. » COD-FISH BALLS.—NO. Soak the cod in cold water in the morning, or over night. Change the water, and let it scald for an Then boil five or six minutes. Chop very fine, and mix well with potatoes, using equal quantities of fish and potatoes, and adding butter, pepper, and to soften.

in cakes and fry in lard. COD-FISH BALLS.—NO. If intended for breakfast, soak the fish in cold water over night.

Do not boil.

In the morning take it from the water and place near the fire, where it may become warm while taking off the skin and picking the fish in small bits from the bone.

Have boiled, meantime, some good Irish potatoes, —say about six or eight, for a good-sized fish. Take off the skins and mash hot, with the adding a of butter and one egg If too dry to make into balls, add a little sweet cream. a little pepper. Make up into balls about the size of a biscuit.

Roll them in hot to swim the balls. When done, they will be a light brown. FRIED EELS.

Cut the eels in pieces about four inches long. Beat some eggs, seasoning and to Dip the of eel in the egg, then in or cracker crumbs, and fry in hot lard. STEWED CRABS.—NO. Scald the crabs, cut the bodies parts, pick the meat out claws.

Take the yelks of two hard-boiled

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eggs, and rub them smooth in a desert-spoonful of vinegar. Koll some butter in flour; mince a small onion Put the crabs and these ingredients, with salt and pepper to a stew-pan.

Cover them with about a pint of water, and let them cook slowly. When served, garnish the dish with sippets of toasted bread. STEWED CRABS.—NO.

Boil a dozen crabs, and pick them out, being careful not to leave a particle of shell with the crabs.

Take a cup about three fourths full of butter, one large onion, one pod of red Fry the onion and pepper in the butter, with two table-spoonfuls of flour, browning them nicely. Put crab, stir up well, add half a pint of water, and black pepper and salt to taste.

Let it stew gently ten or fifteen minutes.

A couple of tomatoes chopped and added to this stew is an improvement.

STEWED CRABS.—NO.

Take one dozen crabs well picked from the shell after being boiled.

Boil one pint of fresh milk, with a tea-spoonful of finely-chopped one table-spoonful of red and black pepper to taste, a pinch of mace, allspice, and one nutmeg grated, the whites of four hard-boiled eggs chopped fine, the yelks of the same rubbed smooth with a When this boils, add flhree or four table-spoonfuls of powdered crackers, and cook until the onions are quite done. Then put in half a pint of fresh cream and the crabs.

Let all together, a few minutes only.

juice and sherry wine to your taste. It is necessary to stew quickly all the time.

If too thick, add either milk or cream, whichever is most convenient. FRICASSEED CRABS.

Boil and pick out the crabs; put them into a dish with black pepper, mustard, a small onion, thyme, and a large

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spoonful of butter with a tea-spoonful of flour rubbed into it.

Add a tea-cup of water, grate bread-crumbs over them, and t CRAB OMELET.

six or eight crabs.

Prepare them by boiling and picking from the shell.

Chop one onion fine, and fry it brown; then take it out of the pan. Then beat as if for cake six eggs; chop very fine one slice of ham and a small bunch of parsley.

Put all together and stir well.

Have the lard out of which you have taken the onion hot, and put in it the crab, egg, etc., stirring all until heated through. Just before taking off the fire, stir in a table-spoonful of butter. it up as you would an egg omelet. MOCK TERRAPIN.

Take half a calf 's-liver, season and fry brown; hash it, but not too Dash thickly with and add one teaspoonful of mixed mustard, a pinch of cayenne pepper, the same of cloves, two hard-boiled eggs chopped fine, a large tea-cup of water. Let all boil two or three minutes, then add a wine-glass of wine. veal may be used, if liver is not liked. STEWED TERRAPIN.—NO. six diamond-back terrapins whole, for about; then take them out, pressing the liquor from them. Skim and strain the liquor. Cut the terrapins up, cleaning the entrails and removing the gall. Then put back into the liquor, and boil until done. Add the dressing, consisting of six wine-glasses of sherry, quart of cream, half a pound of flour well sifted, the yelks of six hard-boiled cayenne pepper and ten minutes, add lemon to taste, and serve.

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STEWED TERRAPIN.—NO.

Cut open your terrapin, take out the eggs, cut oft' the feet and legs; wash in pure water, then scald the legs and rub off the outer skin.

Stew till tender, keeping the sauce-pan tightly covered; put ten it is dished.

.Fry two onions and three spoonfuls of flour in one the terrapin and gravy on this, seasoning salt and pepper to Before serving, add two spoonfuls of whisky, four spoonfuls of wine.

Garnish the dish with lemon cut in slices. TERRAPIN AU GRATIN.

Terrapin well cooked in a little water, with onion, salt, and Then put it in the upper shell, with a spoonful of butter, a little mace, grated cracker on top with an egg well Bake until brown.

Serve with lemon.

SHRIMP STEWED WITH TOMATOES. Take one can of shrimps, one can of tomatoes; add pepper, and butter to your taste, then stew twenty minutes SHRIMP SALAD.

Boil the shrimps in salt-water, and remove the shells. make a dressing of the yelks of four hard-boiled eggs, creamed until smooth, one fourth of a tea-spoonful of cayenne pepper, one tea-spoonful of black pepper, two table-spoonfuls oi mustard, and one of salt, one tea-cup of vinegar, two tablespoonfuls of olive oil.

When thoroughly mixed, pour over the shrimp.

This dressing will do for crabs also. TO POT SHRIMPS.

Let the fish be freshly boiled, then shell them. Melt down with a gentle degree of heat some good butter; skim and it clear of sediment into a porcelain sauce-pan. small quantity of salt, mace, nutmeg, and cayenne pepper.

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When these have just simmered for or four minutes, throw in the fish; toss them in the butter, that, they may be well covered with it; let them heat through by the side of the fire, but by no means allow them to Turn them into shallow dishes, and press them down Should they not be well covered, pour a little more Shrimps, one pint; butter, four or -five ounces; mace, nutmeg, pepper, and salt to taste For fish and turtle soup, and crab gumbo, see Soup Department.

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GULF CITY COCK-BOOK.

FRIED OYSTERS.—No.

Select large oysters, drain and spread on a cloth to absorb all moisture.

Beat well two or three eggs, and season them with pepper and salt.

Roll some crackers, and dip the oysters in the egg and then in the crumbs, then in the egg and cracker crumbs.

Drop into boiling sufficient to cover them, and cook till of a light brown. FRIED OYSTERS.—No.

Drain large oysters and lay on a napkin. well two eggs, and season with pepper and Dip one oyster at a first in the egg and then in corn-meal. Drop in boiling lard and fry a light brown. OYSTER LOAVES.

Cut off carefully the end of a loaf of baker's bread, reserving the end; scoop out the crumb inside the loaf, leaving the crust entire.

Fill the loaf with hot oysters, fried as in No. 1, leaving room for slices of pickle.

Carefully replace the end cut off.

If the oysters are hot, and the loaf well ed, they can be carried quite a distance, or eaten some time alter being prepared, without getting This is nice for a hasty lunch or a late supper.

One dozen oysters will an ordinary sized loaf.

FRENCH STEWED OYSTERS.

Drain fifty large oysters, and strain the liquor into a stew-

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YSTERS.

pan, seasoning with mace, half a of sherry wine, and the juice of two lemons. When this comes to a boil, stir well and skim; put in the oysters, not allowing them to as much as in an ordinary oyster stew. FRANK'S STEWED OYSTERS. For one hundred oysters take one pound of the oysters, put the butter in a sauce-pan, or chafing-dish, and when it is hot add the oysters, seasoning them highly black pepper and stew gently Break up about half a dozen crackers in small pieces, and sprinkle on top. Serve immediately.

STEWED OYSTERS.—No. Take fifty oysters, and all of the liquor; one pint of new milk, one tea-cup of sweet cream, two of flour with one of butter creamed with it, one dessert-spoonful of black pepper, and a very little cayenne.

Salt to the taste just before dishing. STEWED OYSTERS.—No. Take one hundred oysters and sti*ain the liquor to remove any fragments of shell.

Measure the liquor, and take an equal quantity of sweet milk; boil them in separate vessels. To the oyster liquor add a tea-cupful of cracker crumbs, salt and pepper to taste, and a When this has boiled a few minutes add the oysters, which will require about five minutes to cook. Pour in a dish, and add the boiling milk last. STEWED OYSTERS.—No. (For a Pie.) Put the oysters in their liquor on the they come to a scald take off and put in a sieve to some of the liquor; add butter, flour parsley, and mace; heat and put the oysters in it.

For soup, use all the liquor, if

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needed,- and boil a little milk in a separate vessel, and add after dishing. OYSTER PATTIES. Line a small patty-pan with puff-paste, and bake a brown.

When done, fill with oysters stewed as in No. The patties should be served and eaten as soon as prepared, as the gravy soaking in the pastry will make it moist and heavy.

OYSTER PIE.

Butter a dish and spread rich pastry on the sides, but not on the bottom. Season the oysters with butter, pepper, and salt, and place them in the lined dish, with sufficient liquor to it.

Over the top, sprinkle three hard-boiled eggs, chopped fine, and bread or cracker crumbs.

Cover the whole with pastry, and bake in a quick oven. OYSTER FRITTERS.—No. Take one pint of milk, two well-beaten eggs, and flour to make a smooth but rather thin batter. Season with pepper and salt.

Stir in fifty large oysters; drop a spoonful of batter into boiling lard, having one or two in spoonful; cook brown, turning carefully to cook on both sides.. OYSTER FRITTERS.—No. Beat two eggs very in two of cream, three table-spoonfuls of flour, and pepper and salt to Dip the in batter, and fry in MINCED OYSTERS. Take fifty oysters chopped fine; add one table-spoonful of parsley, one of butter, one tea-spoonful of six eggs well beaten, and enough crackers rubbed fine to make it the proper consistenc}^ to roll into balls. Fry quickly in boiling lard.

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YSTERS.

OYSTER SAUSAGE.

Take three or four dozen large oysters; cut them fine, and put in a colander to Chop a small onion, and some thyme and parsley very fine. Melt a table-spoonful of butter, and pour it on the oysters, after taking them from the colander and putting them on a dish; salt and pepper.

Roll eight large soda-crackers and mix with the other ingredients; beat two eggs and rub them in with the oysters and crackers.

Add enough flour to roll into balls, and fry, like sausage, in veiy little lard or butter. BROILED OYSTERS.

Drain and dry large.oysters. Have ready an oyster broiler, hot and well-buttered, to prevent sticking.

Season the oysters and broil well on both sides.

in a hot with plenty of butter. SCALLOPED OYSTERS.

Spread cracker crumbs on the bottom of a buttered bakingdish; place on these a layer of oysters, with pepper, salt, and hits of butter.

Make alternate layers of crumbs and seasoned till the dish is full, having a layer of crumbs on top. Make an incision in the center and pour in one well-beaten egg.

Use butter only, and no oyster liquor. Brown nicely in a hot oven.

OYSTERS WITH FRICASSEED CHICKEN. Fry the oysters in bread or cracker crumbs, and egg, a light brown.

Lay them on the fricasseed chicken, and pour a thick-drawn butter-sauce over the whole. A NICE WAY TO COOK OYSTERS. Procure some nice, large, deop shells, cleanse thoroughly, and keep for the purpose.

Open the oysters, place one in each shell, with a little of the a pinch of salt, and

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black pepper; grate a little Italian cheese over each. in the oven of a stove. MACARONI AND OYSTERS. Boil a quarter of a pound of macaroni in salt-water until tender, then drain.

an earthen dish, and put in a layer of macaroni, then a layer of oysters, sprinkling on the oyster layer pepper, salt, and bits of butter, and on the macaroni layer bits of cheese.

Make alternate layers of macaroni and oysters, till the dish is full, having a layer of oysters on top.

Sprinkle cracker crumbs over the whole. in a quick oven until brown. # Fifty oysters will be sufficient for this quantity of macaroni. STEAMED OYSTERS.

Turn the oysters a steamer a pot of boiling let them steam for half an hour, stirring occasionally. Serve in a hot dish with pepper, salt, and plenty of butter. PICKLED OYSTERS.—No. one hundred large oysters; the liquor from them and strain it, to remove all fragments of shell.

the liquor with one tea-spoonful of salt; when boiling drop in the oysters, allowing them to be only well scalded, not boiled.

Remove the oysters, and add to the liquor one pint of strong vinegar, one tea-spoonful of black mace, two dozen whole cloves, two dozen whole black pepper, and two dozen allspice.

Let the liquor, vinegar, and spices come to a boil, and when the oysters are cold pour it over them.

These are for immediate use. If wanted to keep some time, allow the to boil, and double the proportions of spices and vinegar.

PICKLED OYSTERS.—No. Boil the oysters slightly; then strain the liquor, and to one

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O YSTEKS.

cup of vinegar put two cups of oyster liquor, cloves, allspice, mace, pepper, and salt to Boil the liquor, spices, and vinegar, and pour over the cold they are ready for use.

OYSTER SOUPS AND GUMBO. See Soup Department.

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TO BOIL A HAM.

Proceed inversely as with a soup-bone, since in the latter you wish to extract the juice, whereas in the ham you would preserve them.

Hence the appropriateness of the directions given in chemical lectures to a class of embryo house-keepers, by Prof. Darby, of prophylactic notoriety. His directions are:

"Have the pot of water boiling before putting in the ham with the skin on.

The boiling water instantly coagulates the albumen, which prevents the escape of the juice." Keep the pot boiling constantly for four hours, if it is a tenpound or twelve-pound ham, or longer for a larger ham. Do not allow the sight of a protruding bone to induce you to take it off too soon.

When thoroughly done, remove from the pot and take off the skin. The essence which oozes out will be jellied when cold, and very nice, while the ham itself is tender and delicious, in every respect superior to the less boiled ham.

TO BOIL FRESH-PORK HAM.

boiling water to cover the ham. Put in this two quarts of salt, one of dark molasses or brown sugar, a handful of whole black pepper, saltpeter the size of a large pea.

Put the ham in this boiling mixture, and boil until thoroughly done, which will probably be when the meat leaves the knuckle-bone. Let this cool in the water in in which it is boiled, as all corned meats should.

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BAKED STUFFED HAM.

Take a ham, wash well, put in a pot of hot water, and let it boil three When nearly cold, take off the Make a rich dressing of one loaf of baker's bread, three large onions chopped fine, one large table-spoonful of butter, one tea-spoonful of celery-seed, one of ground sage, and one of thyme; salt and pepper to your taste (a good deal of pepper); as you would dressing for a turkey. Make deep incisions in the ham, and fill them with the dressing in such a way that each slice may have some dressing in it.

Two eggs well beaten and mixed with cracker crumbs, spread over the ham; and sprinkle brown sugar over this. slowly for two and a half or three hours, basting frequently with the juice which runs from the ham. BAKED HAM.

Soak the ham twenty-four hours, changing the water once or twice.

Then skin and trim the ham. Take a quarter of a pound of fresh pork chopped very fine, two table-spoonfuls of pulverized sage, one table-spoonful of black pepper, one of cloves, allspice, and cinamon combined, one.

onion chopped very fine.

Moisten the mixture thoroughly with pepper-vinegar.

Then, with a sharp knife make the incisions in the ham, starting toward the large end ham.

Make one incision on the under side. Fill them with the stuffing.

Put in the pan for baking. Sift well over with; and if the pan is deep, fill half full with water. Baste as you would a fowl.

It will take from three to four hours to bake, according to the size. ROAST PIG.—No.

Take a pig of about eight or ten pounds; clean well, leaving on the head and feet.

stuffing of bread, two eggs, one table-spoonful of butter, sage, thyme, onion chop ped, and pepper and salt. Stale bread is best.

Soften with

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water, and put in a frying-pan, with a table-spoonful of lard to brown, mixing in the eggs, butter, and seasoning. brown, stuff the pig and sew up the opening. Truss with the front legs bent backward and the back legs forward.

Kub the pig with lard, and baste frequently. till thoroughly done, and make the gravy (after removing the pig) by adding a little water thickened with flour, and the liver and heart of the pig (which have been cooked in the pan it) chopped fine and mixed in. Serve in a gravy-dish.

ROAST PIG.—No.

Shave off all the hairs, or burn them off with a white-hot poker, using it carefully and quickly enough not to burn the Dress the pig, saving the heart, liver, and kidneys, which you must wash, slice, fry in a very little fat, and then chop fine.

Wash the pig; dry it well with a clean stuff it with the following force-meat; sew it up; tie or skewer the legs in place; tie up the ears and tail in buttered papers, to prevent burning, and put it into a dripping-pan, with the following vegetables: Half a medium-sized carrot, one onion, a few sprigs of parsley, and a bay-leaf.

Brush the pig thoroughly with salad-oil or melted butter. Put it into a hot oven until the crackling is set, basting it every fifteen minutes.

A medium-sized pig will cook in from two to two and a half hours.

Stuffing for it.—Fry together two ounces of sweet drippings or butter, half an ounce of chopped parsley, and about four ounces of chopped onion; season with one level spoonful each of powdered sage, thyme, and salt, and a level tea-spoonful of pepper.

Soak half a pound of dry bread in tepid water for five minutes, then wring it dry in a towel.

Add it to the onion and herbs, stir it until it is scalding hot, add the fried liver, the yelks of two eggs, and half a pint of boiling milk or water, and stuff the pig with it.

Wash eight firm apples; cut them across the middle, but not down from

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the stein to the blossom; scoop out the cores, and bake only until tender, but not broken down.

Peel and core eight more apples; stew them with a little sugar and the rind of a perfectly tender, pass them through a sieve, and fill the halves of apple with this pure'e. Set them around the pig on a platter, and put a small lemon or sprig of holly in its mouth.

SAUSAGE.

In making sausage, allow one third fat to two thirds lean.

Grind through a sausage-grinder, and season to taste with pepper, salt, and powdered sage-leaves. Make in small cakes, and fry without lard.

BAKED SAUSAGE-MEAT.

A medium-sized loaf of bread, eight pounds of beef, four pounds of fresh pork ground in a sausage-grinder, one tablespoonful of cloves, one large onion chopped quantity of sage, one of whisky or brandy, pepper and salt to taste; cut up some red pepper; mix well before placing in pans; insert strips of fresh pork about two two inches long, and about an inch apart. Bake about four hours; do not take out until perfectly cold; slice crosswise.

This will keep good some time. FRENCH SAUSAGES.

Chop very fine, or pound in a mortar, equal parts of cold fowls, cream, dried bread-crumbs, and boiled onions; season them with salt, pepper, and nutmeg to taste; put them into the neck,—skins of poultry,—tying the ends, and.fry them as you would fry sausages.

FRICADELS.

Mix well the following:

Half a pound each of sausage-meat, dried bread-crumbs soaked in warm water and squeezed dry in a towel, one ounce of onion chopped fine,

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two eggs, one level dessert-spoonful of salt, and half a level tea-spoonful of pepper. Eoll in the shape of corks, using a little flour to keep them from sticking to the hands, and fry brown in plenty of smoking-hot fat.

Serve on Any other minced meat may be substituted for the sausage-meat. PAN HAMS.

Take hog's head and feet; boil them until the meat falls from the bones; withdraw them from the liquor, which strain and return to the vessel. Chop the meat very fine; season with pepper, salt, spice, onions chopped fine, thyme, sage, and parsley.

Add all to the liquor, adding a sufficient quantity of corn-meal to make a stiff mush. Let it boil ten minutes, stirring all the time. Pour into a deep pan; when cold, •cut in thin slices and fry. PIG'S-FEET FRIED. Have the feet well cleaned, and boiled until quite tender Split them, and lay in vinegar to pickle them. When ready to cook, have a batter made of an egg, flour, and water; pepper and consistency of pudding-batter. Fry in hot lard.

SMOKED MEAT ON TOAST. Take a cold, smoked tongue or ham that has been boiled; grate it on a coarse grater, or mince it fine. Mix it with cream and beaten yelk of an egg, a let it simmer over the fire. Prepare some nice slices of buttered toast; lay them in a dish that has been heated, and cover each slice with the meat mixture, which should be spread on hot.

Place on the table in a covered A nice dish for breakfast or tea.

DEVILED HAM.

Slice some ham very thin; sprinkle with cayenne and black broil until well down; place in a dish, and pour

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MEAT, POULTRY, ETC. over it the following sauce, quite hot:

Three table-spoonfuls of butter, one of vinegar, one of mustard, and one of Worcestershire sauce. ROAST BEEF.

The surloin is the of beef for roasting.

Rub over the meat a little lard, and put in a baking-pan with the bone side down.

When half done, sprinkle with pepper, salt, and flour, and baste frequently with the drippings. the gravy, remove the meat, and if there is not juice, add a little water and thicken with flour; season with pepper and salt Serve the gravy in a gravy-dish. BOEUF SA LA MODE.

Have a round of beef six inches thick. Take one and a half pounds of fresh fat bacon; cut in square pieces one fourth of an inch thick and four inches long. Then take one half ounce of allspice, one half ounce of cloves, and one ounce black; grind To quantity of parsley, thyme, and three small pieces of garlic, all cut up fine. Roll the of meat in the seasoning, and insert them in the round on both sides. Make incisions, and pour the remaining seasoning all over, adding a sufficient quantity of salt,—say two ounces. Let it stand eight hours before cooking. In cooking this, have a close vessel, with top to fit (an oven preferable); put in a spoonful of lard made hot.

in the round, sprinkled with two large onions cut up, and another spoonful closely, and let it cook in its own juice four hours, turning it once.

HUNTER'S ROUND.

Rub well into a round of beef weighing forty pounds three ounces of saltpeter, and let it stand five or six hours. three ounces of allspice, one of black pepper, and mix that

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with twenty pounds of salt and seven or eight pounds of brown sugar.

Eub the beef well with this mixture, and pack it down to stay fourteen days. Scrape off the spices it in a deep pan, cover it with a common paste, and bake from eight to ten hours. When cool, wrap it in a linen cloth, and keep it in a cool place. Nothing nicer for lunch. will keep well for several weeks. SPICED BEEF.

Take a round of beef and rub it well with saltpeter; take out the bone middle, and fill the opening with Bind the round in shape, or put it in a bucket or some vessel that fits rather close. Let it stand for three days; make its own brine.

Then take one spoonful of powdered spice, one of black pepper, and one of brown sugar; rub the beef well it.

after standing three days, rub it the spices, etc.

After standing a week or ten days it will be ready for use. TO COLLAR A FLANK OF BEEF. Get a nice flank of beef, rub it well with a large portion of saltpeter and common Let it remain ten days it clean, take off the outer and inner the gristle; spread a board, and cover the inside with the following mixture:

Parsley, sage, thyme chopped fine, pepper, salt, and pounded cloves. Kollit up; sew a cloth over it, and bandage that with tape; boil it gently five or six hours. When cold, lay it on a board without undoing it; put another board on the top with a heavy weight.

Let it remain twenty-four hours; take off the bandages; cut thin slices from each end.

CORNED BEEF.

To six gallons of water add nine pounds of pure salt, three pounds of brown sugar, one quart of molasses, three ounces of saltpeter, and one ounce of pearlash. When the water is

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ready to receive the rest material, pour in the peter only, and when dissolved, and the dip your beef piece by the saltpeter-water, holding it for a feiv seconds only in the hot bath. When the beef has all been immersed and become quite cool, pack it in the case where it is to remain.

proceed with your pickle as first directed, and, when perfectly cold, pour it upon the meat, which should be kept down by a cover and stone. BEEFSTEAK SMOTHERED. Have the lard hot in the pan; put in the steak; season with pepper, salt, and sifted flour. Put a layer of onions and a layer of tomatoes; pour on a little water; then cover with another pan, and let it cook until nearly done. Take off the cover, and let it brown. FRIED BEEFSTEAK.—No. Surloin steaks are much the for frying or broiling. Lay the steak in a frying-pan of hot lard or butter, after it has been dredged with flour and well sprinkled with pepper. Turn it frequently, until both sides are brown. When nearly done, sprinkle with salt. If onions are desired, slice enough of them to cover the steak, and fry with the meat.

taking the meat out, add a cup of boiling water, and thicken with brown flour for gravy. FRIED BEEFSTEAK.—No. If the steak is not very young and tender, beat it slightly.

Beat the yelks of two eggs, seasoned with salt and pepper; dip the steak in the egg. and then sprinkle over it cracker crumbs.

Fry in hot lard.

STUFFED STEAKS BAKED. Have a rich dressing as for turkey or sausage-meat, and take two steaks an inch thick each; place the dressing between them, and secure the dressing by serving them togeth-

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ex.

Have a wire frame rather smaller than the pan to be used; place the steaks on the frame, having previously prepared them with salt and pepper. Place a few bits on the top of the steaks, a sufficient quantity of water in the pan, and bake; baste often; as usual for roasting or baking.

HOW TO COOK A BEEFSTEAK. The vessel in which it is to be cooked must be wiped dry it on the stove, and let it become hot.

Season your steak with salt and pepper; then lay it in the hot pan, and cover as tight as possible. When the raw meat touches the heated pan, of course it will adhere, but in a few seconds it will become loosened and juicy; turn the steak frequently, but be careful to keep covered.

nearly done, lay a piece of butter upon it; and if you want much gravy, add a table-spoonful of strong coffee.

In three minutes the steak will be ready for the table. Mutton-ohops may be cooked the same way; but they require a little longer cooking.

An excellent gravy can be made from them by adding a little cream, thickened with a small quantity into which, when partly cool, stir the yelk of an egg well beaten. BEEF-CAKES.

Pound some beef that is under-done with a little fat bacon or ham; season with pepper, salt, and onions.

Make into small cakes, and fry them a little brown. Serve them in good gravy.

FORCE MEAT-BALLS Mix with half a pound of veal chopped very fine, one half pound of pork chopped salt, pepper, a little parsley minced, one table-spoonful of curry-powder, the yelk of one egg, a tea- cud of bread-crumbs, softened with

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cream or They should be made in small balls, and fried in hot lard.

DRY HASH.

Take cold fresh meat of any kind that has been previously cooked; cut very very fine; mix with two boiled Irish potatoes well mashed, one egg, one onion minced fino.

with pepper and salt. Put in a dish and bake. HASH WITH GRAVY.

Cut up your cold meat in pieces half an inch thick; put it to stew with half a pint of water, one onion, one Irish potato chopped fine, one table-spoonful of lard, one table-spoonful of flour, pepper and salt to taste, and a little butter.

until the potato and onion are done. Serve with the gravy. BEEF-HEELS.

Put the feet in hot water, with wood ashes to make a lye; let them stand in this until the hoof is softened, so as to pull off; put in cold water and boil until it leaves the bones.

Take out and put in a bowl; season with pepper and salt, while warm. Take a large spoonful, roll in batter or in flour, and fry in hot lard. BOILED MUTTON.

Put a leg of mutton into a boiler, with sufficient hot water to cover it; boil steadily; skim well, and keep covered by adding hot Allow to every pound weight.

Do not put in the salt until the meat is nearly done. Serve with egg-sauce, and a tea-cup of capers stirred in. If capers can not be obtained, cucumber pickles chopped fine is a good substitute.

• ROAST MUTTON.

A roast of mutton should have lard or butter rubbed over it, and when half done a spoonful put in the pan;

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pepper also.

If it is a leg, it is improved by cutting gashes and filling them with a dressing made of bread- crumbs, pepper, two or dredge it with flour and baste frequently. Send to the table with its own gravy, slightly thickened with browned flour. FRIED MUTTON-CHOPS.

Beat some eggs; season with pepper and salt; roll crackers fine.

Dip the mutton-chops one by ono in the egg, then in the cracker crumbs.

Fry in hot lard.

Mutton-chops fried in bread-crumbs, laid on macaroni with slices of bread fried between, make a pretty dish. HASHED MUTTON.

Cut thin slices of cold mutton, fat and lean; flour these; have ready an onion boiled in two or three spoonfuls of water add a little gravy and the seasoned meat; let it get hot, but not enough to in a covered Instead of onion, a clove, a spoonful of jelly, one half glass of port wine, will give venison flavor, if the mutton is good. AN IRISH STEW.

Take mutton-chops; cover well with water; let them come to a boil; pour off the water; add more.

Take a lump of butter the size of an egg, two table-spoonfuls of flour, a tea-cup of milk, with pepper and salt to also a few Irish potatoes and one small onion. Boil until the potatoes are done. VEAL LOAF.

Three and a half pounds of the finest part of lean and fat of a leg of veal chopped very fine, three soda-crackers rolled fine, two eggs, a piece of butter the size of an egg, a teaof salt, one of pepper, a thick of salt pork Mix all put bits of butter and grated bread-crumbs over it. Bake two Put some

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Witter in another pan, and set in it the one containing the loaf. Bake two hours.

To be eaten when cold. Cut in thin slices. RICH AMELLA.

Mince your cold veal in a chopping-bowl, leaving out the stringy part.

Put into a frying-pan a tea-cupful or more of milk or sweet cream, into which stir, when hot, a tablespoonful of butter and flour well mixed together; then add the chopped veal.

Add of onion and thyme, or parsley chopped very; heat it well through over it a little mace. This is delicious for breakfast, and can be used for patties. PRESSED VEAL OR BEEF. Three pounds of veal knuckle well broken; boil in a little water until very tender; pick the meat to pieces, free from gristle and bone.

the broth highly; add a lemon-peel; butter in plenty; mix with the meat; add enough bread-crumbs to thicken; put into molds.

Eat when cold.

VEAL OLIVES.

as large pieces as you can get from a leg of veal.

Make a stuffing of grated bread, butter, a small cut very fine, a tea-spoonful of salt, a spread over the slices of veal; beat an egg and put over the stuffing; roll each slice up tightly, and tie with a thread; stick a few cloves in them; grate bread-crumbs thickly over them, after they are put in the skillet with butter, and onions chopped fine.

When done, lay them on a dish, make your gravy, and pour over them. Take the threads off, garnish with hardboiled eggs, and serve. Cut the olives in slices. CONFEDERATE VEAL.

Take two pounds of the round of white veal; beat a little; salt well; add plenty of red and black pepper; it well, and then it.

Chop parsley, thyme, carrot, and a

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little celery; spread these over as a paste; then grate the rind of a lemon over it.

After squeezing the juice of a lemon it, roll it up, tie it with a cord, sprinkle with flour, and fry until it is a light brown; then add one tea-cup of mushrooms.

After pouring enough boiling water over it to make considerable gravy, let it simmer down; then add one tablespoonful of Worcestershire sauce. VEAL CUTLETS.

Broiled.—When properly trimmed, they may be improved as directed for veal.

Salt and pepper both sides; spread a little melted butter on both sides, also, by means of a brush; place them on before or under the; baste now and then with melted butter; turn one, two, or three times, and when rather overdone, serve with a maitre d' hotel sauce spread all over. This way of serving them is sometimes called au naturel. With Crumbs.—When trimmed, dip them in egg beaten with salt, pepper, and chopped parsley; roll them in.breadcrumbs, and then broil and serve them as the above, with a maitre d' hotel.

Fines Herbs.—Broil the chops as above, either with or without crumbs, and serve them with sauce aux fines herbes.

Mushrooms.—When broiled and dished, surround them with a garniture of mushrooms, and serve warm. When there are several cutlets on the dish, and placed all around, overlapping, the garniture may be put in the middle of the chops.

FRIED VEAL-CUTLETS.

Pepper and salt two pounds of veal, sliced from the leg and cut in pieces half the size of your hand.

Make a batter of two eggs and a little milk well beaten together. Have a teacupful of bread or cracker crumbs, and dip each piece of veal,

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first in the egg batter, and then in the crumbs, and fry quickly in boiling lard.

VEAL OMELET.

Three pounds of raw veal; four slices of salt pork chopped fine; three eggs; two table-spoonfuls of cream or milk; powdered crackers.

Season with thyme, one tea-spoonful of pepper, one of salt, half a nutmeg. Form into a loaf, and bake two or three hours in a slow oven. Baste with a little butter melted in hot water. Cut in thin slices for the table. WELTON VEAL.

Boil four eggs hard; slice them, and line a place a layer of raw veal cut thin. Mix chopped ham with one egg and sage for the next layer; then another of sliced veal, and so on, till the dish is full.

Don't forget to salt and pepper to taste.

Cover with aflat cover; put a weight on top to press; steam four To be eaten cut in thin slices.

VEAL BOUILLI.

Take about six pounds of fat veal, and cut in pieces about the size for stewing; sprinkle with flour, and fry brown. In the same vessel cut up and fry one onion and two pods of garlic; then add one of prepared tomatoes, one teaspoonful of pepper, and the same of salt. When nearly done, cut up and add a sprig of parsley.

require two and one half or three hours slow cooking. STUFFED CALF'S-HEAD.

Put on your calfs-head to boil, with two sets of feet, either calf 's-feet or hog's-feet.

perfectly tender, split the head on the under side, and carefully remove the bones, not breaking the; also, take the bones from the feet, and chop fine.

to your taste with salt, a onion, or any other seasoning you may fancy. stuff

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the skin and put it in shape in the baking-pan return it to the stove and let it remain until a light brown; then make a dressing of hard-boiled butter, and the brains of calf 's-head.

Serve with the head.

VEAL SWEET-BREAD.

Take two sweet-breads; parboil them a few minutes; then lay them in cold water.

Beat the yelks grate some cracker crumbs. When the sweet-breads are cold, wipe them dry; then dip them in the egg, and then in the crumbs; then cook them with a butter, pepper, and salt, to a nice brown. Make a gravy by adding a little veal gravy to that in which they have been cooked, and the juice of a lemon.

Toast thin slices of bread, and dip in this gravy and lay on the sweat-bread. FRIED SWEET-BREADS.—No.

Parboil them a few minutes, then drop them in cold water; skin them; roll them in a little fry moderately in lard, seasoned with salt and pepper..Remove them from the stir into the gravy a little flour and hot When this boils, add a wine-glass of wine or catchup.

FRIED SWEET-BREADS.—No.

Scald them in salt and water; take out the stringy part; then put them in cold water for a few moments; dry them in a towel; roll some crackers or bread-crumbs'; dip the sweetbread in the yelk of an egg beaten; roll in the cracker, and fry brown in they are done, put them on a Pour into a frying-pan a large cup of sweet cream, a little pepper and salt, and a little green parsley chopped fine: dust in a very little flour, and when it boils up, pour it over the sweet-breads and send to the table hot.

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A PIE OF SWEET-BREAD AND OYSTERS.

Boil the sweetbreads tender; season with pepper and salt make a gravy with the water in which they were boiled, adding half a cnp of butter, the yelks of two eggs, and a tablespoonful of flour.

Line the dish with puff-paste; have the same quantity of oysters as of sweet-breads; lay the oysters in first; cover with sweet-breads, and fill the dish with gravy put on the top crust, and bake slowly until done. STEWED SWEET-BREADS.

Prepare them by parboiling and letting them remain a few minutes in cold water, to whiten them. Stew in oyster-liquor until tender; then take them off and remove the gristle, and season with salt and pepper, a few oysters, and a large tablespoonful of butter.

Pour on buttered toast.

Toast that is placed in the bottom of a dish upon which stews or gravies are to be poured, should be trimmed of the crust and dipped for a few minutes in hot water. BAKED SWEET-BREAD.

Boil it half an hour; then throw it in cold water, to plump out; roll it in eggs and bread-crumbs, seasoned with salt and Lay them in the pan, put a lump of butter on each, and bake them.

FRIED LIVER.

Put in a frying-pan some slices of bacon, and fry out the grease, or a large spoonful Cut the liver in slices; season with pepper and salt; dredge with flower, and fry a good brown.

It will require a longer time to cook than most meats.

After taking up the liver, pour a little boiling water to the grease in which the liver has been fried, and sprinkle in a little flour to thicken the gravy.

Let it up, and pour over the liver.

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BEEF-KIDNEYS FRIED.

Kemove all the fat and skin from the kidneys; cut in thin slices; mix with cayenne pepper, parsley, "and onion chopped fine; dredge with flour, and fry in hot lard. the kidneys are taken out, add to the gravy a wine-glass of wine, a little lemon-juice, and a tablespoonful of butter. KIDNEYS STEWED.

Take a set of kidneys and put in a stew-pan, with one half of water, two table -spoonfuls of three onions sliced thin, pepper and salt, and a spoonful of flour. TO BOIL SMOKED TONGUE.

Soak in cold water all night; put to in a pot of cold Boil gently for four or five hours. When done, peel and trim.

BAKED TONGUE WITH TOMATO-SAUCE. Parboil a fresh tongue in salt-water until done enough to a sauce of about one dozen ripe tomatoes, one large onion, black pepper, and salt; stew or twenty Put the tongue in a baking-pan, pour over it the sauce, and bake a nice brown. STEWED BRAINS.

Scald a set of brains, to draw off the skin and blood. Put the brains in a stew-pan, with just enough water to keep them from burning.

Season with a large table-spoonful of butter; pepper and to done, stir in one table-spoonful of cream or milk, with one table-spoonful of BRAINS FRIED.

Scald a set of brains, to take out the blood.

salt and pepper, and put in hot butter.

When nearly done,

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break in a vessel six eggs, and turn frying-pan with the brains; cook a few minutes, stirring all the time. FRIED TRIPE.

Cut in slices being dip in thin batter, and hot It may be fried without batter; dredge with a little flour.

Serve without gravy. In frying, lay the rough side down first.

STEWED TRIPE.

After the tripe is boiled tender, cut in small pieces an inch scpuare.

Make a dressing of cream or milk, one table-spoonful of butter, pepper, and salt; dredge a little flour in it; one small onion these all; put tripe one table-spoonful of curry-powder, and stew for twenty minutes.

ROAST TURKEY.

Cut three large-sized onions fine; take about half a loaf of soak it in water, then squeeze the water from it.

Put in a frying-pan two heaping table-spoonfuls of boiling lard; put the onion in, and when nearly done add the bread, and fry until perfectly brown. Season with two table-spoonfuls of butter; red and black pepper and salt to taste; a little sage may be used.

Then put in about thirty or forty oysters, after the water has been drained off.

Salt and pepper your turkey; put it in a baking-pan; then stuff it with the above mixture; sprinkle a little flour over it, two table-spoonfuls of lard, and the water that has been drained from the oysters, with about a Baste the turkey often, and cook brown.

TO ROAST GOOSE.

Pick, draw, and singe the goose Cut off its head and neck.

Take off the feet and legs at the first joint; also, off the wings at the first joint. Stuff with a dressing

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GULF OITY COOK-BOOK.

made of bread-crumbs, seasoned highly with sage, onion, pepper, salt, and butter. Cover the breast with buttered paper, to preserve it from scorching, and roast to a fine brown. It will require from two to two hours and a half in roasting.

Baste it well with butter, and a little while before it is done remove the paper and allow the breast to brown. Serve with apple-sauce.

WILD DUCKS Prepare your dressing as you would for any other fowl, with the addition of more Dry the ducks, sprinkle with salt and pepper, and in Take three or four whole onions, put all in a pan with hot lard; turn frequently, until brown; add water enough to cover the fowls.

until there is just enough liquor left for the gravy. CANVAS-BACK DUCKS.

Have the ducks wiped dry, and stuffed as any other fowl.

Rub over them and roast about an Make a gravy by stirring slowly in a sauce-pan the giblets of the ducks rolled in butter, flour, and as little water as possible.

Before sending to the table a little lemon-juice squeezed over them is an improvement. MOCK DUCK.

a flank steak, make a dressing, the same as for ducks, spread the steak, then roll and tie tight with a string, to keep the roll in shape; lay it in a pan with a little water and lard, sprinkled with pepper and salt. Bake in the oven of the stove.

SALMIS OF COLD GAME, GOOSE, OR DUCK. Put into a sauce-pan a piece of butter rolled in flour; molt, but not brown; add half a glass of broth, the same of red wine, two whole shallots, and a bunch of mixed herbs,—

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to be taken out before serving,—pepper and a little salt; together for half an hour. Cut up the game or duck warm, but do not boil it in this sauce, and add the juice of half a Garnish the bottom dish with fried slices of bread, and put the game upon it.

Pour the sauce over it and serve.

BIRD-PIE.

Take about eight doves, and make a stuffing of bread and Stuff each bird, then put a stew-pan about a table-spoonful of lard, and a dessert-spoonful of flour; brown perfectly; cut a small onion very fine, and fry it, adding the birds, which should fry awhile before putting a pint over them, and them out; add about two dozen oysters, with a little of the oyster- water, to the gravy, a table-spoonful of butter, black pepper, allspice, and nutmeg; then line a baking-dish pastry, put the birds in with the gravy, and cover it over with pastry and bake. SQUABS.

Squabs are in the best condition to eat when fully feathered.

Broil on hot coals, seasoned with melted butter, pepper, and on A pie made of squabs, as you would make chicken-pie, is an excellent dish. BOILED CHICKEN.

For boiling, choose a fat fowl.

Fill the breast with forcemeat or stuffing, and tie carefully round the body, or secure by sewing, which should be removed before sending to the Put it in hot water, and boil gently till done. with drawn butter-sauce, in which three or four hard-boiled eggs have been chopped.

This sauce can be made ornamental by chopping one boiled beet fine, and mixing with it.

Pour part of the sauce over the chicken, to garnish put the remainder in a sauce-boat, to be served out as dished.

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CHICKEN POT-PIE.

Cut up a chicken at the joints,—as for frying.

rich dough or crust; in the bottom of a pot, or large sauce-pan, a layer of the chicken, pepper, salt, bits of butter, and strips or squares of the dough; then place another layer of chicken, and over all put a crust of the dough in which an opening is left to pour a little water as the pie becomes too dry.

Cover the pot closely, and cook about an hour and three quarters.

CHICKEN-PIE WITH EGGS. To one chicken, six hard-boiled eggs, and one cup of butter.

Cut the chicken as for frying; parboil in water,—in which you put a salt,—to cook it Line a baking-pan with puff-paste; put in a layer of chicken, then a layer of the eggs, with bits of the well with black pepper and salt to your taste, then another layer of chicken, eggs, butter, and all are in the pan; cover the whole the in which the chicken was boiled; add a top crust and bake. BROILED CHICKEN.

Cut the chicken open in the back, and lay it in salt-water for an hour, to extract all the blood; then wipe quite dry with a napkin or towel, and lay on a hot gridiron, over clear coals.

Have in a pan some melted butter and pepper, with which to baste while broiling.. Brown the chicken on both sides, and when dished pour over it the remainder of the melted butter.

Only young and tender chickens should be used for broiling.

TO COOK AN OLD CHICKEN. carefully and fill with buttered bread-crumbs, seasoned with salt, and thyme; put in a pot with a tight-fitting cover, with about a pint of water; turn often, and cook two hours, or until tender.

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TO FRY CHICKEN.

Beat two eggs, to which add a little milk; pepper and salt your chicken, dip it in the eggs and milk; then roll in powdered crackers, and fry in lard or butter until brown. NA LA MANGE.

Cut a raw chicken into two parts. Put half a tea-cup of sweet-oil in a sauce-pan; let it get hot; put your chicken in, and fry it brown on both sides; add a small onion, or a quarter of garlic, chopped with parsley, to suit the taste; dredge with flour, and fill the sauce-pan with so as to cover the chicken.

it very close, and stew inside the stove until done.

Fry a dozen eggs on both sides, and serve with the chicken.

CHICKEN FRICASSEE.

Prepare a chicken; cut it into small pieces, put them into a sauce-pan, with half an onion, a small piece of mace, salt and pepper to taste, root celery; let all boil slowly until the is tender and cooked, without falling to pieces, the water simmered away.

Just serving, up the of two eggs; pour to them the broth hot, and stirring well; pour it back upon the chicken, but do not let it boil, or it will curdle. FRICASSEE CHICKEN WITH APPLE. Dress and disjoint a fowl. it in a deep kettle, with sufficient water to cover a tender pour off the liquor and brown nicely in salt pork fat.

Thicken the gravy and season with pepper. To one goodsized chicken take eight tart apples, wipe, halve, and take out the cores.

Set them over the chicken, skin side down, then pour on the gravy, cover tightly, and let them cook ten minutes, or till tender.

the apple upon a separate dish, and eat as sauce. If the gravy needs butter, add

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it after the apple is taken out. Young turkeys are nice prepared in this way.

. POUL^ET ^A LA MARANGE. Fry the chicken in lard, brown as for gumbo, with onion. Of course, the chicken must be cut.

When well done put it in a stew-pan and cover it with water. Let it simmer slowly j season with pepper, salt, butter, and a box of mushrooms. Garnish the dish with toast and eggs fried on both sides; or if you prefer, you may use pastry-cakes. A little wine, red or white, a few olives, with seed taken out. Some pickle and parsley is nice to garnish the dish. Very nice made of cold turkey.

A NICE WAY TO COOK CHICKEN. Prepare a frying-size chicken; season with salt and fry in batter a nice brown. Lay on a dish in which you are going to serve. Make a sauce of five or six large tomatoes, chopped, a small onion, a little cream, pepper and salt, stewed for five or ten minutes. Pour over the chicken, and serve hot.

VA LA BRUNSWICK.

Take two fat young chickens; cut them up, not too Put into a good-sized sauce-pan one table-spoonful of lard, one; brown two table-spoonfuls of sifted flour into the lard and butter, with an onion chopped fine.

Salt and pepper your chicken to taste. Slice three or four pieces of salt pork or fat from a ham; fry it with the lard, butter, flour, and Have ready, peeled and cut fine, one quart of new Irish potatoes, one quart of tomatoes, one of Lima beans, one of green peas, one of green corn, and a glass of good claret First, bi*own the flour, then add the onion, then the chicken, then the vegetables, with just enough boiling water to cover the let it boil until done. Just before

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taking up add the wine: let it stay about ten minutes. well, and serve hot, JELLIED CHICKEN.

Take one large chicken, or two small ones; boil them in a quart of water until tender. Cut off the meat, put the skin and bones back into the liquor and boil it down to a pint of jelly—about three quarters of an Chop up the meat of the chicken and pound it fine; add to it a tea-spoonful of powdered mustard, one of salt, one of butter, a little pepper, and half a tea-cupful of the liquid jelly, from which you must strain the bones and skin; the remainder of the liquid jelly the bottom and let it Put the pounded chicken in a sauce-pan, and warm it, so that all the ingredients may be thoroughly mixed; then let it cool, and spread it on the top jelly, in the mold.

Set the mold in a cool place.

When wanted to use, set the mold, for an instant, in hot water, and turn out like blanc-mange' TURKEY GELATINE.

Chop fine and separately the meat of a cold turkey, some sliced ham, four hard-boiled eggs, and some mustard pickles, and put them in a mold in alternate layers. Place the remnants and bones in a stew-pan, with some thyme, mace, pepper, half an ounce of isinglass, and enough water to cover, and allow it to gently and thoroughly.

When done, strain it through a sieve and pour on the chicken in the mold.

Turn out when cold.

Chicken may be used instead of turkey, if desired.

BRUNSWICK STEW.

At ten o'clock put on two slices of fat bacon, and one onion cut fine, and boil one hour. Then put on two quarts of tomatoes, skimmed, or mashed well, and boil one hour; then put in a large pod of red pepper, and two chickens, cut as for

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frying, and stew until two o'clock; then put in one cup of butter, and stale bread-crumbs for gravy. Add two ears of corn, first boiled and cut from the cobs, some Irish potatoes, mashed; to taste, and hot.

A squirrel could be used instead of chicken. "TO COOK A CHICKEN LIKE TARRAPIN." Boil a fine, fat, young chicken; when done and warm, cut all the meat from the bones, in small pieces, as for chickensalad.

Put into a stew-pan with one gill of boiling water; then stir together, until perfectly smooth, one quarter of a pound of butter, one tea- spoonful of flour, and the yelk of a hard-boiled egg. Add to the chicken half the mixture at a; pepper and salt to After letting it simmer ten minutes, add a wine-glass of sherry or Madeira. Add spice and mushroom; catchup to taste. PILLAU.

one pint of rice in as much water as will cover it.

boiled, put in a chicken with one onion, a blade of mace, some whole pepper, and salt. it is boiled sufficiently put the fowl in a dish, and pour the in it.

A of bacon boiled with the rice, and then taken out, adds to the Boil several hard, and slice over the chicken. CHICKEN CROQUETTES. The lean of chicken, free from skin, minced finely with a little ham and stale broad-crumbs. The proportions will be six table-spoonfuls of meat, two of bread-crumbs, very fine, a shade of nutmeg, pepper, half a tea-spoonful of onions, a teaof minced parsley; put all on with half a pint of stock—your sou]) for dinner will answer. it comes to a boil mix a couple of eggs, well beaten, and some cream, and stew until Spread it out on a dish to;

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shape like an egg.

in crumbs, and throw them hot lard, and fry quickly.

Serve on a napkin with parsley.

Brains stewed with the above is a great improvement.

Veal croquettes are made in the same way. TO MAKE CROQUETTES. Take cold chicken or veal, with slices of ham, fat and lean chop them together very fine, and add a set of brains, mashed very fine also. Mix with stale bread, grated and seasoned to your taste; knead all well together, until it resembles sausagemeat.

Make up in little balls; dip them in the yelks of eggs beaten; cover them quickly with grated bread, and fry them a light brown. JAM BOLAYA.

Have the hot, put in flour, cook to a light brown, with a medium-sized Take the giblets, neck, part of the wings and feet of your chicken, and put in the lard; add half a tea-cup of prepared tomatoes, two dozen oysters, with their liquor, pepper and salt to taste; put in nearly a pint of rice, one table-spoonful of butter; stir frequently when nearly done; set back on the stove and let VENISON VA LA MODE.

Remove the bone from the haunch, and make a quantity of force-meat, or stuffing of bread-crumbs, bits of pork, an onion minced fine, a small piece of celery, or celery, seed, parsley, and sage.

to Press in the stuffing till the hole left by the bone is filled.

Sew up the opening and spread over it and to well done; take out the meat, stir in a dessert-spoonful of flour, a wine-glass of wine; let it boil up once, and serve in a sauce-bowl. HAUNCH OF VENISON. A good haunch of venison will take three or four hours to

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roast.

It being a dry meat it would be well to cover it with a paste made of flour and water, until nearly done; cover this with a thick piece of paper, tied on.

Baste the paper well with to keep it from catching on fire. this is removed baste well with the drippings seasoned with salt, pepper, and a little browned flour sprinkled over. Butter or lard may be necessary to afford gravy.

This meat should be accompanied with a tart jelly. VENISON STEAKS.

Cut the steaks about an inch thick, sprinkle with flour, fry in hot lard or butter.

salt and pepper when half done; turn frequently.

Take out the steak when done, stir a in the pan, and pour enough hot water on sufficient gravy.

boil up; then pour in a wine-glassful of wine, and pour over the steak. ANOTHER WAY TO COOK VENISON STEAKS. Put it in a well-covered pun, and heat it thoroughly without water.

it out, and when cool enough to handle press it, so as to extract all the juice. Mix with the juice a table-spoonful of butter, pepper, salt, a little mustard, vinegar, and walnut catchup, and put on the stove until they are well mixed.

Eeturn the steak to the covered pan, and pour the gravy over it and cook gently till done.

It will not take much time, as the meat is partially cooked. This method is equally good for beefsteak. BARBECUE.

To barbecue any kind of meat is simply to broil it.

you wish to cook a whole mutton, or any other animal, have a large pit dug in the ground, and several hours before cooking make a good fire of oak-wood, and let it burn to a bed of coals.

Place over the top of this pit strips of dry wood, upon which you place your meat. Make a sauce of butter, vine-

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gar, mustard, salt, pepper, catchup, and baste the meat frequently; use a stick with a piece of cloth tied on the end, to baste with.

To cook meat in this way requires constant attention.

Turn the meat often.

A smaller piece of meat can be cooked in the same manner, on a gridiron, over hot coals. SQUIRREL STEWED.

Skin them very carefully, \o as not to allow the hair to touch the flesh; this can be done by cutting a slit under the throat, and as you pull it off, turn the skin over, so as to inclose the hair.

Cut the squirrel in pieces (discard the head), and lay them in cold water; put a large table-spoonful of lard in a stew-pan, with an onion sliced, and a table-spoonful of let fry until the flour is brown, then put in a pint of water, the squirrel seasoned with salt and pepper, and until tender.

half done put in some strips of puff-paste and a little butter. SQUIRREL BROILED.

Broil over hot coals, and baste frequently with melted butter, a little vinegar.

Rabbits should be prepared in the same manner as squirrels. TO COOK FROGS.

Put the hind legs in salt and water over night. Wipe them dry with a cloth; sprinkle a little flour over them, and fry in hot lard to a light brown; or, they can be rolled in egg and cracker-dust before frying. FROGS STEWED.

Skin, boil five minutes, throw into cold water, and drain as above.

Put in a stew-pan two ounces of butter, for two dozen frogs; set it on the fire, and when melted lay the legs in; fry two minutes, tossing now and then; sprinkle on them a tea-spoonful of flour; stir with a wooden spoon; add

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two sprigs of parsley, one of thyme, a bay- leaf, two cloves, one of garlic, salt, white half a pint of white boil gen tl}7 the legs, reduce the sance on the fire, strain it, mix in it the yelks of two eggs; pour on the le°;s and serve them.

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(jl BOILED EGGS.

Put eggs into boiling water. If you wish the whites set, boil two minutes; if you wish the yelks set, boil three minutes; if for a salad it will require ten minutes. TO POACH EGGS.

Break into a vessel of boiling water as many eggs as will cover the bottom; best not to touch.

Let them cook until the whites are set.

Take up with a perforated skimmer, pour melted butter over them, and dust with pepper and They are nice served on toast. TO SCRAMBLE EGGS.

Break the eggs into a bowl, and stir in salt and pepper. Put a good piece in a frying-pan, and when it is hot pour in the eggs, all the; a few minutes will be sufficient. Grated ham is an improvement. EGG-TOAST.

Boil one tea-cup of milk, thickened with a little flour or corn-starch, and one table-spoonful in your eggs that have been seasoned with salt and pepper, cook until the whites are set. Pour over buttered toast while hot OMELET.

Beat six eggs very light—the whites to a froth, the yelks to a smooth batter. Add to the yelks a small cup of

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and lastly, stir in lightly.

Have ready in a hot frying-pan a good lump of butter; when it hisses pour in the mixture gently and set over a clear It should cook in ten minutes. To be eaten as soon as cooked, as it will fall. SHIRRED EGGS.

as many saucers or small earthen plates as are required for each person.

Break into each two being careful not to break the yelks, and place in a well-heated stove to bake, the whites only to be done, the yelks half They are to be eaten out of the saucers, and seasoned to taste at the table. FRIED EGGS.

Break the eggs in hot lard with a little salt and pepper. It is best to break the eggs in a saucer before putting in the frying-pan, as some may not be good.

Do not turn them Serve with fried ham. BAKED EGGS.

Boil one dozen eggs until perfectly hard, then put in cold shell, and divide the egg in half, remove the yelk and mash up smooth, add a few bread-crumbs, season with butter, pepper, and Fill the whites of eggs with dressing; grate a cracker over the top, and bake to a light brown.

STUFFED Boil the eggs hard; put in cold Cut out the small end of the eggs, take out the yelks, put in a bowl, and mash well, with. a small onion and a little celery chopped fine, four spoonfuls of cream, black pepper and salt to taste, and.one table-spoonful of butter; stuff the whites with the mixture and bake in a quick oven.

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OMELET SOUFFLE'.

Half a cup of sugar, half a cup of butter, one cup of flour, one pint of milk; mix well together, set the stir until it thickens, then add the of five beaten, and set aside to cool. whites of the -eggs to a stiff froth, mix well in the above.

Put in a puddingdish well buttered, and bake in a tolerably hot oven.

Eat warm, with or without sauce. OMELET WITH HAM.

Six eggs beaten separately, season with pepper and; add grated ham, and fry in small cakes in boiling butter. PICKLED EGGS.

Scald one quart of vinegar, with a half dozen cloves, one dozen allspice, one tea-spoonful of pepper, one table -spoonful of flour of mustard.

Pour this over one dozen hard-boiled eggs that have been shelled and placed in a jar. When eggs are boiled hard and are intended to be used when cold, they should be thrown immediately into cold water, to keep them from becoming discolored. EGG-BALLS FOR SOUP.

Kub the yelks of three or four hard-boiled eggs to a smooth paste, with a very little butter and salt; add to these two raw ones, beaten light, and enough flour to hold the paste Make into balls, with floured hands, and set in a cool place until just before your soup is taken off, when put in carefully and boil one minute. EGGS A LA CR^EME Hard-boil twelve eggs; slice them in thin rings; have ready a plateful of grated bread-crumbs. In the bottom of a large baking-dish place a layer of the crumbs, then one eggs; cover with bits of butter, and sprinkle with pepper and Continue thus to blend these the

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GUL* CITY COOK-BOOK. is full, having the crumbs on the top. Over the whole a tea-cupful of cream, and brown nicely in a moderately heated oven. • TO TEST EGGS.

Put them in water; if the large end turns up they are not You can depend on any egg that lay on the side in water and not float. FRIED EGG-TOAST, OR DUTCH TOAST. Slice bread, and butter it; beat five or six eggs very light, and dip into them each slice of bread, and fry in hot butter; salt to the taste just as you take from the fire. Serve hot.

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CHICKEN SALAD.—No.

• Dressing.—Twelve hard-boiled eggs; rub the yelks in one tea-cupful of olive-oil, two table-spoonfuls of ground mustard, one of ground one of Worcestershire sauce, one half tea-cupful of tomato catchup, one half tea-cupful of vinegar, three good-sized pickles, chopped fine, and salt to taste; two stalks of celery chopped, and if this can not be obtained use a small head of cabbage, well chopped, and celery-seed as a substitute.

The above answer for one chicken, which should be well boiled, freed from bones, and chopped; mix all together and cut up the whites of the eggs fine; mix a part with the salad, and strew a portion over the top.

CHICKEN SALAD.—No.

For about one pound of chicken, after it is minced, use six or eight eggs, boiled hard; separate the yelks and whites; mash the yelks to a smooth paste, in five or six table-spoonfuls of sweet olive-oil, or the same of melted butter if preferred; add to this a tea spoonful of pepper, and the same of salt, two even table-spoonfuls of dry mustard, a half tumblerful of good vinegar, one table-spoonful of sugar. Stir these all together; mince half as much white lettuce as there is chicken, and the same of white,' tender celery. If celery can not be obtained, use a little extract of celery and more lettuce.

Mix these well with the meat, using a wooden or silver fork.

The whites of the eggs may be minced and mixed

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it, or reserved to garnish the salad-dish, by cutting them in rings; add the sauce just before serving.

A few white lettuce-leaves, trim very nicely. CHICKEN SALAD.—No.

To each chicken allow ten eggs; chop the whites very fine; mix thoroughly with the chicken, rub to a smooth paste the yelks and allow half a tea-spoonful each of mustard, black pepper and salt, a sufficient quantity of vinegar to make it palatable; also one table-spoonful of oil, or the same quantity of melted Celery to be used according, to taste. DRESSING FOR CHICKEN SALAD, Yelks of four eggs, beaten well, one tea-spoonful of sugar, one salt-spoonful of cayenne pepper, two tea-spoonfuls made mustard, six table-spoonfuls salad-oil, five of celery- vinegar stir all well and put in a sauce-pan, boil three minutes, stirring all the time; when cold pour over chicken salad. LOBSTER SALAD.

To a can of lobsters make a dressing of one tea-spoonful of salt, one of pepper, one of mixed mustard, four table-spoonfuls of olive-oil, four spoonfuls of good the yelks of three hard-boiled eggs, rubbed smooth.

Garnish with lettuce.

POTATO SALAD.

Peel and boiled potatoes; chop fine half small onion, one bunch celery, and the whites of three hard-boiled The yelks mix with salt, pepper, mustard, oil, and vinegar to taste.

IRISH-POTATO SALAD.

Take a couple of cold potatoes, cut fine, with half a raw onion; put sweet oil, pepper, salt, and vinegar upon them.

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TOMATO AND POTATO SALAD. cold, and one Make a layer of potatoes, then onions and tomatoes, alternating, until all are used; pour over this a dressing as for potato salad, and when ready to use place on top a lump of ice.

ITALIAN SALAD.

Soak in water six herrings for one hour; skin and bone; cut up six boiled Irish potatoes, six onions, six apples. six hard-boiled egg$>, half pound of cold veal or fowl, half salt anchovies; chop fine and mix together with four of capers, and half dozen pickles, and one • dozen olives; add table-spoonfuls of olive-oil, pepper, and vinegar to suit.

on a dish and ornament olives, the yelks and whites of eggs, parsley, capers, and red beets.

SOLFERINO.

Equal quantities of grated ham, mashed boiled Irish pota-*"" toes, peeled raw tomatoes, chopped fine, and a little chopped Then make a of drawn butter, mustard, and vinegar; pour over immediately. SALAD DRESSING.

One tea-cupful of vinegar, one dessert-spoonful of butter two table-spoonfuls of sugar, one dessert-spoonful of mustard, half tea-spoonful of salt, one egg, half tea-cupful of milk. The butter, and sugar put on and let come to a boil, the other ingredients beat together; add to the vinegar after it cools a little, then put on the fire and boil to the thickness of Add table-oil, according to taste. SALAD DRESSING.

Take half a tumbler of vjnegar, one table-spoonful of butter, one tea-spoonful of sugar, one of salt, one tea-spoonful of mustard. Put it all on the let it

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come to a boil; then stir in quickly two eggs, beaten well, the whites and yelks beaten separately, and very light; take off immediately.

Serve when cold.

SALMON SALAD.

If the salmon salad is made of the fish preserved in cans, it from the oil, and mince the meat fine; cut up one third as much lettuce or celery. For one box of salmon boil four eggs hard, lay them in cold water a few minutes, shell and separate the whites and yelks, and lay the whites aside. Mash the yelks smooth with two table-spoonfuls of sweet olive-oil or one tea-cupful of sweet milk or cream; add one tea-cupful of vinegar, one table-spoonful of sugar, one teaspoonful of salt, two or more tea-spoonfuls of fine mustard, taste, and.toss lightly over the meat with a silver fork.

Ornament with the leaves of the celery, or with curled parsley, and the whites of eggs, cut in rings. OYSTER SALAD.

Take half a gallon of fresh oysters, the yelks of four hardboiled eggs, one raw egg, well whipped, two spoonfuls saladoil, or melted butter, two tea-spoonfuls of salt, two tea-spoonfuls of black pepper, two tea-spoonfuls made mustard, one tea-cupful of good vinegar, nearly as much celery as oysters cut up very fine, drain the liquor from the oysters and throw hot vinegar, on the let them remain until they are plump, but not cooked. Then put them at once into clear cold water.

This gives them a nice, plump look; and they will not then shrink and look Drain the water from them and set them in a cool place; mash the yelks very fine, rub into it the salt, pepper, and mustard, then the oil, a fe>v drops at a When smooth add the beaten eggs and then the vinegar, a spoonful at a Mix celery, and pickle; sprinkle in salt to taste; then pour dressing over all.

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SALAD CREAM.

Take the yelks of three fresh eggs, and whisk them well up with ten grains of cayenne pepper; then take one ounce of mustard, salt one dram and a half, salad-oil half an ounce; mix well with half a pint of the best vinegar, and then add the two lots together; shake them well and you will have an excellent mixture, which will keep for twelve months. COLD SLAW.

Two eggs, one table-spoonful of butter, or olive-oil, one table-spoonful of sugar, one cupful of vinegar, one table-spoonful of mixed mustard and pepper; put into a tin bucket, and cook in a kettle of hot water.

Be careful not to let it curdle.

Cut cabbage very fine; it, and pour on the dressing when cold.

WARM SLAW.

Pour boiling water over the cabbage, and cut up very fine; melt butter with cream or milk; mix pepper, salt, mustard, and vinegar; pour over hot HOT SLAW.

Cut the cabbage very fine, and lay in cold water; prepare a dressing of one tumbler of vinegar, one table-spoonful of mustard, one tea-spoonful of black pepper, one table-spoonful of olive-oil, or a large table-spoonful of butter, and one teaspoonful of Put the mixture on the fire, and when hot stir in the cabbage; cook a few minutes. Serve hot.

CELERY SLAW.—No.

Take half a head of cabbage and three bunches of celery, Mix well one cup of vinegar, lump the size of an egg, yelks of three eggs, tea-spoonful of mustard, one of salt, one of pepper, and two of sugar; heat this mixture on the stove

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when cold add two table-spoonfuls of sweet cream, and pour over the cabbage and celery. CELERY SLAW.—No.

Take half a head of cabbage, two bunches of celery, and three hard-boiled eggs; chop cabbage, celery, and whites of eggs fine.

Dressing.—Mix the yelks of eggs with two teaspoonfuls of sugar, two of mustard, one of pepper, one of salt, and vinegar sufficient to moisten. DRESSING FOR SLAW.

Beat lightly two eggs; then half a pint of vinegar, of butter, half a table-spoonful boil all together until as thick as custard, stirring constantly. Add pepper, salt, and vinegar to pour, when over the cabbage.

HAM SANDWICHES.

Cut bread into thin slices, and butter nicely; spread on a little mustard, very thin; lay a slice of boiled ham between two of bread; or, if you choose, cold tongue, grated. SANDWICHES.

Chop old ham very fine, or grate it; beat an egg thoroughly, mix some ground mustard, let half a pint of vinegar come to a boil, stir in the egg and mustard, and mix with the ham.

After buttering thin slices of bread spread on this mixture.

HAM TOAST.

Take a quarter of a pound of lean ham chopped fine, the yelks of three eggs well beaten, half a pound of butter, two table-spoonfuls, of cream, and a little red pepper; over the fire until it thickens, and then spread on hot DEVILED TURKEY.

Take half a cup of tomatoes, one table-spoonful of catchup,

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one tea-spoonful of dry mustard, one table-spoonful of butter, and a little red pepper; pour this hot over the turkey it is broiled.

SAUCES FOR FISH AND MEATS. SAUCE WITH OYSTERS FOR FISH To one pint of strained oyster-liquor add one goblet of claret, the juice of half a lemon, a blade of mace, and one table-spoonful of butter thickened with a table- spoonful of flour; when this is scalding hot add half a pound of butter stirring all it melts; then add twenty let scald, not boil, and serve. FISH-SAUCE.

Cream the yeiKs of four eggs in a table-spoonful of vinegar; salt and pepper to taste. Add half a pound of butter, and place on the it thickens; do not let it get too hot, or it will curdle.

» SAUCE FOR FISH.

Take the yelks of six hard-boiled eggs and cream them sweet-oil, mustard, walnut catchup, Worcestershire pepper, and vinegar to Pickle chopped fine improves it.

TARTAR-SAUCE.

(For Boiled or Baked Fish.) Put into a small sauce-pan the yelks eggs, a des.

sert-spoonful of vinegar, and a pinch of salt; whip up this mixture as quick as possible; when the whole forms a sort of cream add two dessertspoonfuls of oil and a tea-spoonful of mustard, which must be well mixed previously, a pinch of parsley minced fine, and a little cayenne pepper. The oil

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should be put in drop by drop, to mix perfectly. Heat thoroughly, not boil.

SAUCE PIQUANT.

(For Fried Fish.) Take three table-spoonfuls of sweet-oil, one of vinegar, one of mixed mustard, some salt, some minced fine, chopped pai*sley, bright red pepper-pods cut up All these ingredients should be beaten well together and poured over the as it comes hot out of the frying-pan.

MAYONNAISE.

Place in the bottom of a salad-bowl the yelk of one raw egg, a tea-spoonful of salt, the same of dry mustard, a saltspoonful of white pepper, as much red pepper as can be taken on the point of a pen-knife, and the juice of half a lemon mix these ingredients with a wooden salad-spoon, until they assume a creamy-white appearance; then add, drop by drop, gills of salad-oil, stirring the mayonnaise constantly; if it thickens too rapidly, thin with the juice from the second half of the lemon.

Add gradually four table-spoonfuls of tarragon vinegar.

Two spoonfuls of cream is an improvement.

Keep cool until wanted for use. VENISON-SAUCE.

One pint of currant jelly, three fourths of a pound of butter, four table -spoonfuls of brown sugar, one table-spoonful of ground mace and allspice, and one pint of wine. MINT-SAUCE FOR LAMB.

Three table-spoonfuls "of chopped mint, three table-spoonfuls of brown sugar, half pint of vinegar, and a salt-spoonful of salt; stir well until the sugar is Do not heat.

CRANBERRY-SAUCE.

To a quart of ripe cranberries add half a pint

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stirring frequently; when soft, mash well; when done, stir in a pound of sugar; let it boil up once, as much cooking after the sugar is put in will cause the sauce to- be dark; pass through a sieve. Makes a beautiful jelly when cold. MUSHROOM-SAUCE.

Take a pint of mushrooms; remove the outside skins if fresh, if canned they are ready for use; stew them slowly in milk or cream, seasoning with pepper, a spoonful of butter rolled in flour; stew them until they are stirring them with a silver spoon. This sauce served with beefsteak or chicken boiled is very good. CAPER-SAUCE.

Melt a quarter of a pound of butter with a table-spoonful of flour; add a pint of sweet milk, let it come to a boil; season with salt and pepper, then add a tea-cup of capers, and four eggs boiled hard and minced Cucumber pickles well minced, make a substitute.

is a fbr boiled meats. ONION-SAUCE.—No. Put six sliced onions in a sauce-pan, spoonfuls of butter, one tea-spoonful of salt, same of sugar, and half a tea-spoonful of ground pepper; cook slowly till it thickens to a pulp, stirring constantly; then add one pint of milk, thickened with one table-spoonful of flour. about as as drawn Strain through a coarse sieve and serve. ONION-SAUCE.—No. Slice one onion, fry slightly in two table-spoonfuls of butter, in which one tea-spoonful of flour has been stirred into this one tea-cupful of sweet milk and a little chopped parsley; cook a few minutes; pour over three hard-boiled eggs, minced A very for or meats.

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CELERY-SAUCE.

Cut two heads of celery into small pieces; put them into a pint of water, boil until tender, then add one half tumbler of salt, pepper, and a small lump of rolled in let the whole stew gently five minutes.

To be eaten with boiled fowls.

TOMATO-SAUCE.

Remove the skin by pouring boiling water over them, chop them up and put them in a stew-pan, cook thoroughly, strain through a sieve, add a heaping table-spoonful of butter, pepper, and salt to taste, and half a tea-spoonful of allspice; put it in the stew-pan and let cook slowly Use sugar instead of pepper, if preferred. HORSE-RADISH SAUCE.

Mix together one dessert-spoonful of mustard, two spoonfuls of vinegar, and three table-spoonfuls of cream; season with salt and grated horse-radish to suit the taste. CURRY-POWDER.

Pound fine and mix three ounces of coriander seeds, three of tui*meric, one of vinegar, one of black pepper, one of mustard, one quarter of an ounce of cinnamon, the same of cayenne pepper, and cumin-seed.

Keep this powder in a bottle with a glass stopper.

TO MELT BUTTER.

Take four ounces of good butter; rub it one spoonful of flour, one table-spoonful of water, a little salt; set the vessel in another of boiling water; shake it until the butter begins to boil.

Do not place the pan containing the butter on the fire, as it is easily reduced to oil, and will be much impaired.

This ma}' be seasoned with any kind of herbs; a litttle more water is needed when herbs are used.

parsley, boil for a few minutes, water, mince

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fine, and in the butter when it begins to draw. sauce is fine for all boiled meats and fowl. DRAWN BUTTER.

of water, two tea-spoonfuls of flour, two ounces of butter; mix flour and butter till smooth; stir into the hot water and salt to taste. EGG-SAUCE.

Make like drawn butter, with the addition of three eggs, boiled hard and chopped fine. Serve this with fish. BROWNING SUGAR.—(For Soups and Sauces.) Take half a pound of sugar, and put just water enough to wet it; pour in a vessel and simmer slowly, stirring all the time, until it is a light-brown color; add one ounce of and water to the consistency of sirup, a few taking off the scum.

Keep in a Before putting in the soup or sauce stir in the quantity you intend using in a cup of the broth.

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ASPARAGUS.

Tie in bunches of about twenty-five each, and evenly as possible; throw in warm, salted water, and boil quickly for twenty minutes.

When done, take up with a skimmer and lay on buttered Serve with drawn butter or cream burr Artichokes.

The burr should be boiled in hot water, with a little salt, tender, which you can ascertain by pulling out a leaf; if it leaves the burr easily, it is done.

To be eaten melted butter or oil, pepper, and vinegar STRING BEANS.

String the beans by breaking off the ends and pulling the fibrous thread on each side. If old, it is best to break them in two, besides stringing. As they are strung, throw them into cold water until ready to be cooked. Put them in boiling water, with a little salt, and cook till tender, which will take about an Drain them, and pepper, and cream; return to the sauce-pan and cook a minute.

Another way to cook beans is to boil with a small piece of salt pork.

The meat should be half done before putting in the beans, and also skim while cooking.

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LIMA OR BUTTER BEANS. Shell and wash them in cold water; put in enough ing water tq cover them, with a little boil for half an hour; pour off the water, and season with butter and pepper. If they are a little old, add a small pinch of bi-carbonate of TO BAKE DRY BEANS.

Soak them over night in cold water; put them to in enough of cold water to cover them well; boil two off the water, and put in a dish to bake; place in the center of the beans a tsmall piece of salt pork that has been in another vessel, and bake half an hour. BRUSSELS SPROUTS.

Soak in water a short time, and wash it clean; boil in saltdone, strain and a of butter, in which has been browned a table-spoonful of flour, and a small onion cut fine; add pepper and salt to taste. BEETS.

Wash them well; be careful not to cut the top too close to the beet, or break off the ends, as will allow both the color and sweetness to escape; boil one hour.

When done, drop in cold water and rub off the skin, and slice very thin. Dress with melted butter or salad-oil, pepper, and salt; serve hot.

They are more commonly dressed in vinegar, salt, and pepper, when cold.

Old beets will take two hours to boil. CABBAGE.

This vegetable, when properly cooked, will not disagree with the most delicate stomach. An eminent physician taught me how to have it prepared. It is simply to change the water two or three times while cooking; but be sure to have the

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water well drained each time, and a kettle of boiling water at hand to replace that which has been thrown off.

Change the first water about half an hour after boiling, and so on as many times as you wish. Put the meat into the last water. Quarter a large cabbage, and lay in enough cold water to cover it for two or three hours; then have enough to well the cabbage, and plunge it in.

One hour's cooking is sufficient. Put in a little salt before taking up, and serve with drawn butter. CABBAGE ^ETOUFE'.

Take a white-head cabbage; make two incisions across the head deep enough to cleanse it; wash it clean; then shake the water from it; strew between leaf nice sausagemeat, and tie up with strips of white to keep it in shape.

Have ready a very large spoonful of lard in a pot large enough to contain the cabbage; brown some flour, and boiling' put in the cabbage; closely.

twenty minutes withdraw the potto a more gentle heat; simmer for two hours; salt and pepper to taste; serve whole. STUFFED CABBAGE.

Take a good-sized, very hard head of cabbage, lay back half a dozen of the outside leaves, and cut a square out of the center of the cabbage; put back this square, and tie the leaves firmly around it; then plunge the cabbage in ing, salted let it quite done, and remove from the water.

Make a stuffing as for turkey; take out the square from the cabbage, and chop with this dressing. the cabbage and in a pot, with one pint of cream or rich milk and two table spoonfuls of butter. Let all simmer till most of the milk is absorbed.

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HOT DRESSING FOR CABBAGE COOKED WITHOUT MEAT. Beat together the yelks of two eggs, two of brown sugar, four of vinegar, a large table-spoonful of butter, and pepper and salt to taste. Stir well in a sauce-pan till it boils; then add a cup of milk.or cream. Pour hot over the cabbage, and serve. CORN-PATTIES.

Take six ears of boiled corn; cut off from the cob by dividing the grains and scraping cutting; season with pepper and salt.

Mix with the yelks of four eggs well beaten, two table-spoonfuls of flour; whisk the whites to a stiff froth, and stir in lastly.

Drop one table-spoonful at a time in hot lard, and fry a light brown on both sides. FRIED CORN.

Cut the corn from the cobs, and put in a frying-pan with one half tumbler of water to a quart; let it stew a short time, as it will be more tender; then stir in pepper and salt and a table-spoonful of lard, and fry a very light brown. GREEN-CORN PUDDING.

Take twelve ears of green corn and grate it; add a quart of sweet milk, a quarter of a pound of fresh butter, four eggs beaten, pepper and, salt all well together and bake one hour in a buttered dish. SUCCOTASH.

Boil the corn and beans in separate pots until done cut and scrape the corn from the cob, and to every measure of beans allow two of corn; mix them; season with butter, pepper, and salt.

Boil up once, and serve GREEN-CORN PUDDING, WITH CHICKEN. Boil six large ears of corn; slice the grains off, commencing with a very thin coat of the outer grains. Boil a spring

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cbicken until quite tender; salt, pepper, and flour each piece of the chicken.

Beat four eggs with a small cup of butter, a spoonful of pepper and salt; add to the corn, making a thick batter with the top of the chicken- water; place the batter in a large, buttered baking-dish; lay the floured pieces of chicken carefully down into the batter; sift a little flour over the top of the batter, but not on the sides of the dish. it uTitil the bottom, sides, and top are a light brown. CARROTS.

Carrots should be boiled in salt-water they can be pierced by a straw.

The water should then be poured off, and the carrots stewed a few minutes in melted butter and cream. CAULIFLOWER.

it clean; peel the stem, wrap it in muslin, and in salt-water one hour,; make or egg Egg Sauce.—Beat two table-spoonfuls it foams; stir with it the yelks of four eggs; add half a table-spoonful of flour, and stir it while boiling in some of the liquor of the cauliflower.

CAULIFLOWER OMELET.

Take the white part of a boiled cauliflower, after it is cold, and chop it very small; mix with a quantity of well-beaten egg, to make a very thick batter; then fry it in fresh butter, and serve hot. EGG-PLANT FRIED.

Boil in water until first" peeling it; mash well, and stir into it when cool one egg, one table-spoonful to one plant; season with salt, pepper, and onion cut fine, if desired; fry in cakes.

The batter should be soft enough to drop with a spoon.

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Peel the egg-plant; parboil ten minutes; cut in slices crosswise; season with salt and pepper. Beat up one egg; dip the slices in the Qgg, then in cracker crumbs. Fry a light brown in boiling lard.

Egg-plants prepared in this way, and fried in batter, are equally nice. BAKED EGG-PLANT.

Cut the egg-plant lengthwise; take out the inside, and mix it with nearly as much bread-crumbs, one egg, pepper, and salt; fry the mixture in hot butter; return to the shells, and bake half an hour. GRITS.

Pick over and wash nicely; allow twice as much water as grits; season with salt, and boil till done.

Cold grits can be nicely utilized by slicing, and dipping the slices in a beaten egg in which there is mixed a little flour, and fry in hot lard. Another.—Soften the cold grits with warm Mix with eggs, a little butter,' salt, and milk, and bake in a buttered dish.

HOMINY.

Wash thoroughly through two or three waters, and three or four hours, allowing twice the quantity of water to that of hominy.

Just before it is Place a small lump of butter in a deep dish, and pour the hominy over it.

MUSHROOMS.

Cut off the stems, peel off the skins, and put in a stew-pan, with a little salt and water; cook about half an hour; add butter, pepper, and thicken with a little flour. Boil five min utes, and on toast or over steak.

It is safest to with a silver spoon, as any toad-stools, which are poisonous, will turn the spoon dark.

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BROILED MUSHROOMS.

Wash, stem, and peel off the skins of the mushrooms; put them on the gridiron over hot coals, with the hollow side up; sprinkle a little pepper, salt, and butter on each one; cook a few minutes, but do not turn. STEWEO OKRA.

Wash the okra in cold water, and cut it in thin slices crosswise.

To one pint of cut okra cut up one small onion, one table spoonful of flour, and fry in a frying-pan in which some slices of pork have been fried, or a large table-spoonful of Scald and six tomatoes, and stir in the mixture.

Cook until all are done. TO BOIL OKRA.

Okra should be young and tender. Cut off the stems and the tip of the small end; boil till tender, but not long enough to cause it to fall to pieces; pour over melted butter, seasoned with salt and pepper.

FRIED OKRA.

Boil the okra in salt-water until tender; mash it up, and stir in one egg, pepper, salt, and flour enough to hold together.

Take up a large spoonful, and fry in hot lard. Onions boiled in milk, instead of water, are rendered more delicate and improved in flavor.

Lot the milk little salt.

Peel the onions, and put them in the boiling milk, and hour, or until well done.

in a colander; put them in a warm dish, and pour a little melted butter over them; sprinkle with black pepper. STEWED ONIONS.

Slice your onions; have ready in your frying-pan a tablespoonful of lard.

When it is hot, put in the onions;

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fry a few minutes; pour in about half a cup of hot water or sift over the top about a tablespoonful of flour; cover closely, and let it stew gently until the onions are done. Season with pepper and salt.

ONION OMELET.

Six large onions boiled quite done; mash, and season with salt, one of sweet milk, and one egg.

Bake five minutes.

FRIED ONIONS.

Peel and slice the onions salt to; fry in boiling lard to a light brown. ONION PUDDING.

One and a half cups of chopped onions, one cup of sweet milk, one slice oft light bread, two eggs, one of butter, pepper and salt to taste. Bake in a pudding-dish.

Cabbage pudding in the same proportions, substituting cabbage for onions.

PARSNIPS.

Wash and scrape them; cut in halves or quarters, according to the size; boil them tender,—about an Season with butter, salt, and pepper.

PARSNIP FRITTERS.

Boil the parsnips until tender; mash and pass them through a colander; stir in one well-beaten egg and enough flour to make it hold together.

Season, and fry in hot lard. FRIED PARSNIPS.

Boil until tender; slice them lengthwise; dip in batter, and fry brown in hot lard.

PLANTAINS.

Cut your plantains lengthwise, and put them in a pan;

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cover with sugar, and stand for several so that they will absorb the sugar. Fry in a spoonful of butter. The best way to cook Irish potatoes is to put them in just enough boiling water to cover them, leaving the skins on. Let them boil steadily till done. When nearly done, put in a little salt; remove the skins while hot, and just as you are going to send to the table, pour over melted butter. A very poor potato cooked in this way, and pressed, while hot, in a coarse cloth, will be mealy; and if mashed with a little butter, cream, or milk, you can not tell it from the best. should not be served in a covered dish, as the condensing of the steam makes them clammy. Tare the potatoes very thin, as the of the potato is near the skin; put in sufficient boiling water, salted, to cover When done, pour off the water, allowing them a little hard, and set back on the stove to dry, with the cover of the vessel removed, to aid evaporation, or a towel over the top, to absorb vapor.

Boil half an hour.

NEW POTATOES.

Eub off the skins with a coarse towel in cold water; put them in boiling water; cook twenty minutes; drain water, sprinkle with a little pepper and salt, and pour over melted butter or cream.

Skin, wash, and dry some new potatoes; melt some butter in a stew-pan it is quite hot, put the potatoes in it; simmer them slowly, turning them occasionally. When done, take them up and place them in another stew-pan, with sufficient fresh butter to form a sauce; shake them over the fire

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merely till the butter is melted.

Put them in a and pour the butter over them, and sprinkle with a little salt. POTATOES A LA CRE'ME.

Put into a sauce-pan about two ounces of butter, a table-spoonful of flour, some parsley chopped fine, salt, and stir these together; add a wine-glass of cream, and set it on the fire, stirring continually until it boils. Cut some boiled potatoes into slices, and put them into the sauce-pan with the mixture; boil up once, and serve hot. POTATO BALLS.—No.

Two cups of mashed potatoes, one cup of grated ham, two well-beaten eggs, two table-spoonfuls of cream or milk, one table-spoonful of butter; salt and pepper to taste.

Make into balls, roll in flour, and fry in boiling lard. is a good way to utilize cold potatoes; and it is a nice breakfast-dish.

POTATO BALLS.—No. 2.

Boil the peel, and mash smooth, with one egg and a little flour, to keep it in form; add a little salt, pepper, and butter, and fry in boiling lard. BAKED POTATO.

Boil the potatoes, and mash, with one egg, one table-spoonful of butter, and two table-spoonfuls of cream or milk. quickly.

Potatoes roasted in a very hot oven are both healthy and palatable.

POTATOES MASHED WITH ONIONS. Prepare some boiled onions by putting them through a sieve, and mix them with Regulate according seasoning with butter, pepper, and salt. MASHED POTATOES AND TURNIPS. Boil Irish potatoes as in No. 2; mash, and

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turnips; mash, and Allow two thirds potatoes and one third turnips; mix well, and add cream or milk to taste. This is an excellent dish, if nicely prepared. TO FRY SARATOGA POTATOES. Pare and cut Irish potatoes very thin; put them in water to soak over night.

When ready, take them out of the water and wipe them dry, as they will not brown if they are not well dried. Have your lard about as you would for frying doughnuts, dropping in about two handfuls at a time, Stirling all the time, so that they will brown evenly. The quicker they are cooked,—so that they do not burn,—the better they are.

little salt when you take them out of the fat GREEN PEAS.

Shell and wash the peas; cook in hot water enough to cover them for twenty minutes. When nearly done, add; take them up clear Season with butter, and, if desired, add a little cream. GREEN PEAS WITH MINT. Put the peas in cold w.ater to boil, with a little salt. Add one sprig of mint, one dessert-spoonful done, take out the mint, drain off the water, and season with butter and pepper.

This is an English method of cooking peas. FRIED FIGS.

Have large, ripe figs; peel, and cut in half the long way of the fruit a pan of hot butter, leaving the flat side of the fig up.

Fry a light brown, and after dishing sprinkle with brown sugar.

These are almost, if not quite, equal to fried plantains.

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TO BAKE LARGE, YELLOW CUCUMBERS. Cut off each end, carefully scrape out the inside, and peel Make a force-meat of beef or veal, onions, a part of a clove of garlic, pepper, and salt; roll in flour, and fry in hot lard; add a little water, and let it cook over a slow fire. By cooking slowly, it will make its own gravy. TO BOIL RICE Wash one pint of rice, and put in one and one half pints of boiling water, with one tea-spoonful of When this boils up two or three times, set back where it will boil gently. Do not stir after setting back. RICE CROQUETTES.

Half a cup of rice, one pint of milk, two one of melted peel of a lemon, and a little salt. Soak the rice one or two hours in enough warm water to cover it; drain it almost dry; put in the milk; tender; add the sugar, butter, and salt; beat the eggs to a stiff froth and add to the mixture; cook five minutes; add the lemon-peel, and turn all on a buttered dish.

When cold, flour your hands and roll in oval-shaped balls; dip them in well-beaten eggs and cracker crumbs, and fry in boiling lard. BOILED SWEET-POTATOES.

Wash and boil as Irish potatoes, but without peeling. done sufficiently to pierce with a straw, take up and peel; if large, cut in two the long way; put in a covered dish, and pour over them melted Very new sweet-potatoes should always be boiled, as they are not sufficiently juicy or sweet to bake.

BAKED SWEET-POTATOES.

Wash, and bake in the oven with the skins on.

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serve without peeling.

When roasting beef or pork, peeled sweet-potatoes laid in the same pan around the meat, and allowed to cook in the gravy, are cooked in this way, the potatoes, if should be cut through the length, so as to get thoroughly done, SLICED AND BAKED POTATOES. }>oil sweet-potatoes nearly done, peel, and cut in slices; put a layer of potatoes, bits of butter dotted over them, and sprinkle them well with sugar; add another layer of potatoes, butter, and sugar, until the dish is full enough. Add very little water, and bake. TO FRY SWEET-POTATOES. Parboil the potatoes, peel, cut in slices, and fry to a nice brown in boiling lard.

They can be fried without though it will require a longer time, and more lard or butter. TO STEW SALSIFY, OR VEGETABLE OYSTERS. Wash the roots nicely, parboil, and scrape outer cut in thick slices, and put into a stew-pan, with water enough to cover it well; add a little salt and pepper; cook until quite tender.

Then pour off the water; put in a large table-spoonful of butter; thicken with a little flour. A tablespoonful of cream improves it very much. A table-spoonful of vinegar added gives a pleasant Serve hot.

Carrots and parsnips may be prepared in the same way, leaving out the vinegar.

SALSIFY PATTIES.

Wash and scrape the roots; boil until quite tender; mash well; make a batter of one egg, a tea-cupful of flour, half a table-spoonful of butter, a little salt and pepper, and a little Stir this into the salsify, and drop a large spoonful into boiling lard.

Fry brown.

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go.

SPINACH.

thoroughly through two or three waters; in salted water for fifteen or twenty minutes; then drain in a Put in a sauce-pan, with butter and pepper to taste; warm through, and serve with hard-boiled eggs sliced. BOILED SQUASH.

Peel, cut, and boil the squash in salted water till tender.

Drain and mash smoothly, seasoning with pepper and butter. Peel, and cut the squash in small squares of about an inch. Put a table-spoonful of butter in a stew-pan; when heated, throw in the squash and cover tight; stir occasionally, and when nearly done add pepper and salt to taste. SQUASH-FRITTERS.

Boil the squash; mash smooth, with butter and adding a little flour and a well-beaten egg. in cakes, and fry in hot lard. FRIED SQUASH.

Peel and slice thin and evenly.

Dip in egg which has been seasoned with pepper and salt; then dip in bread or cracker crumbs, and fry in hot lard. The slices of squash may be dipped in batter, and fried in hot lard.

When prepared in either of the above way3, it is almost impossible to distinguish it from egg-plant.

MASHED TURNIPS.

Peel, and boil in boiling water, with a little salt, until tender; drain them carefully from the water, mash smooth, and season with butter, pepper, and salt to taste.

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GULF GITY COOK-BOOK.

WHOLE TURNIPS.

Peel, and in salted water tender; drain water, and add cream, butter, pepper, and salt to taste. Pour scalding water over them, and let them remain in it a few minutes, or until the skins will come off easily. peeled, put them in a stew-pan, with a little salt and butter, and stew them hour; add a little bread-crumbs or grated cracker.

If sugar is not used, add a little black pepper.

SCALLOPED TOMATOES.

Peel them; cover the bottom of a deep dish with them; put salt, pepper, and butter on them; then add a layer of breadcrumbs or rolled cracker; then another layer of tomatoes, and a layer of crumbs, until the dish is filled; cover the top with crumbs.

If sugar is desired, leave out pepper. If canned tomatoes are used, fluid before using.

STUFFED TOMATOES.

Select large and firm tomatoes; cut a very thin slice off the end opposite the stem; carefully take out the seeds and juice, so as not to break the tomato. Mix with the seeds and juice stale bread-crumbs or rolled cracker, salt, pepper, or sugar if preferred, two table-spoonfuls of butter. fill each tomato with the stuffing, place them in a deep baking-dish, aud cover them with a thin layer of the above mixture, and sprinkle dry crumbs on top. Bake from one half to quarters of an hour, according to the size of tomato. BROILED TOMATOES.

Cut them in thick slices; place them on a well-buttered broiling-iron, over a clear fire, having previously sprinkled with salt and pepper.

Have ready a warm dish, place them in it, and pour melted butter on them. Serve them quite hot.

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Ql BAKED TOMATOES.

Wash and cut the tomatoes in halves; take out the seeds. To six large tomatoes take pint of bread-crumbs, one onion chopped fine, one ounce of butter salt to Fill the cells with the dressing; tie the halves together; bake in a pan with an ounce of butter and one gill of water; when soft, cut the thread and serve. FRIED TOMATOES.

Wash and cut in halves; take out the seeds pepper and salt, and fry slowly until soft. SPANISH WAY TO COOK TOMATOES. Peel a dozen ripe tomatoes, and fry them in butter, with two or three sliced green peppers; sprinkle on a little salt; add an onion, and cook well together. EGGS AND TOMATOES.

Peel the skins from twelve large tomatoes. Put four spoonfuls of butter in a frying-pan; when hot, add one large onion chopped fine; let it fry for a few'minutes, add the tomatoes, and when nearly done, six eggs well beaten. MACARONI AND TOMATOES.

Boil one half pound of macaroni in milk or water, and in a separate vessel stew one quart of tomatoes. Chop the tomatoes, and beat them up with two eggs, a table-spoonful of butter, and salt and pepper to taste. Mix all with the macaroni, and bake.

BAKED MACARONI.

Boil one half pound of macaroni till tender; strain off the water, and put in a deep dish,—buttered to prevent its stick ing,—with layers of grated or finely-cut cheese, butter, pepper, and salt, alternating with layers of the macaroni. Finish with the cheese layer on top.

till a nice brown about twenty minutes or half an hour.

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MACARONI WITH EGGS.

till tender one half pound of macaroni; drain off the; beat well two eggs, and mix in the macaroni.

Butter a dish, and put in alternate layers of macaroni and eggs, and grated cheese, pepper, and salt. Pour over all about half a tea-cup of milk.

Bake till a good brown.

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MILK YEAST FOR BREAD. Boil one pint of milk and half a tea-spoonful of salt. the milk is cool, stir in enough flour to make a batter as thin as cream; keep it in a warm place; it will require about six hours to rise.

To make up in bread, add it is a soft dough; then mix one table-spoonful of lard, and let rise again for half an hour. Bake in a moderate oven. TO MAKE HOP YEAST.

Pour a pint of cold water on a table-spoonful of hops; let it boil a short while; strain the tea from the hops batter of flour and water, and mix with the tea; let it boil cool, stir in meal as long as you can do so.

with a spoon; add two yeast cakes or a cup of yeast; let it rise Then work in flour uptil it is stiff enough to roll; cut out in cakes, lay on a dish, and dry in the shade. TO MAKE STOCK YEAST. Put one ounce of hops into a quart of boiling water; two minutes; strain enough of the tea on a half pound of flour to make a stiff paste.

mixed, put in the balance of the hop tea; let this cool, and add half a pint of stock yeast.

This will keep three days in warm weather, and a week in winter.

TO MAKE THE FERMENT FOR BREAD. Wash three potatoes, and boil (with skins on) in a

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soft; use half a pound of flour; mash the potatoes, and rub them well into the flour. Make a paste the same as for stock yeast; then, with the potato tea and cold water, make this cool enough to bear the hand in it.

Now add one half pint of stock yeast, and let it stand six or eight hours to rise.

this has risen and fallen, make the sponge for bread. Strain one pint of this ferment through a colander; add to this one pint of water, and make a soft batter of flour.

Let this sponge rise four hours; add salt to make your bread; mold, and let it rise, and bake. ROLLS AND LIGHT BREAD. Take three pints of unsifted flour, and at noon have boiled a large Irish potato; while the potato is boiling, dissolve the half of a gem yeast-cake in a coffee-cup of lukewarm water. Take one of the three pints of flour, and sift it into a bowl; mash the potato quickly and very smoothly, and while hot; put it into the pint of flour, and mix potato and flour well together with the hand; add a tea-spoonful of sugar and a small tea-spoonful of salt. Now pour onto this the cup of yeast; beat this batter well with a spoony cover this bowl of hatter, and place it where it will keep moderately warm.

About eight o'clock at night, sift the other two pints of flour on the biscuit-board, leaving out a very little to knead the dough in the morning. Then take a table-spoonful of lard (not very heaping); mix it into the flour, adding another tea-spoonful of sugar and a of.Now pour the batter into this* flour, and knead the doiigh well put this dough into a jar or bowl that has a Early next morning knead this dough over; make rolls, and set to for breakfast.

If this recipe is exactly followed, it can not fail.

POTATO YEAST.

Grate four Irish j>otatoes; scald well in a quart of boiling

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water half a tea-cup of sugar, and the same quantity of salt put the mixture in a glass or stone jar, with a little yeast to make it rise; cork well, and keep it in a warm place the first day, or until it ferments. For two quarts of flour, use half a tea-cup of this yeast. It will keep for two weeks. LIGHT ROLLS.

a large spoonful of yeast, the same quantity of lard; mix with warm water to a soft dough well, and let it rise all night in a warm place.

Make out in rolls in the morning.

They will in twenty Bake in a moderate oven. PARKER-HOUSE ROLLS. Two quarts of sifted flour, one of white sugar, one tea-spoonful of salt, half a pint of baker's yeast, and one large table-spoonful of Make up sponge about three o'clock in the afternoon; if quite light, about ten o'clock it will be ready to make into a dough.

Knead well and let stand all night.

It will be ready in the morning to mold rolls.

They rise and bake in a very little time. POTATO YEAST.

Peel and boil one dozen good-sized potatoes in one gallon of water till soft; mash them through a seive. one handful of hops in the same water the potatoes were boiled in, and strain them into the mashed it well together; then add half a tea-cup of salt, half a teacup of sugar, and stir it well.

it becomes cold, add one yeast-cake, dissolved in a little of the hop-water. In two days it will be ready for use. Always stir it well before using.

Make the bread with the above yeast as follows:

Use three

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pints of flour; into one quart rub a with a little To one tea-cup of yeast add one egg, if you have it, and one table-spoonful of sugar; stir well together, and pour into the quart Work it up with lukewarm adding by degrees the other pint of Knead it till the dough is perfectly smooth, but not too In the morning, make out rolls. If the dough should be too soft, add a little more flour. SWISS ROLLS.

Make a batter of one pint of flour, one cake of yeast dissolved in lukewarm water, a large Irish potato, if convenient; risen, two quarts of flour, one table-spoonful and one of sugar, two eggs, and half a table-spoonful of salt. Pour in the yeast, rub the dough smooth, and set it to rise When well risen, make it into splits as follows: Koll out the dough inch thick; baste top with cut out the size of a biscuit; lay one on the top of the other, and set it to rise.

Just before baking, beat an egg and baste the top of each.

POCKET-BOOKS.

Beat the yelks of four eggs with two dessert-spoonfuls of sugar; then add one tea-cup' of sweet milk, with one yeast-cake dissolved in it; flour enough to make a stiff batter. Lastly, add the whites, after beating them to a stiff froth let rise.

When very light, add one table-spoonful of butter; also one of lard.

Sift the flour, and make a soft dough; let it rise again, then make your pocket-books in the following manner:

Work out the dough with a little more flour; in pieces about five inches long and three wide; spread very little butter on one end; sprinkle with fold like a pocket-book, put them to rise, and when risen bake. LIGHT BREAD.

of flour, one pint of boiled milk, one ta-

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9,7 ble-spoonful of lard, one table-spoonful of sugar, tea-spoonful of salt, three of yeast in a water; put the sugar and salt in the water.

As soon as the milk boils, put it in a bowl to cool, and put in the When quite cool, mix all and set it away to rise over night. Next morning work in a pint or more into which put one tea-spoonful of soda; make into rolls or loaves, and set to rise again; then bake.

EXCELLENT GRAHAM BREAD. One quart of corn-meal, one pint of Graham flour, one cup of sour milk, one cup of molasses, one tea-spoonful of soda, one tea-spoonful of salt, and bake three hours. GRAHAM ROLLS.

Boil two pounds of potatoes, and mash through a colander; add to this one pint of water, one half cupful of yeast, and enough Graham flour to make a stiff dough. Set to rise all night, and in the morning mold into small cakes; let rise again, and then bake. Nice Graham rolls.

GRAHAM GEMS.

One cup of wheat flour, one cup of Graham flour, two eggs, two cups of fresh of salt.

G.rease and heat the pans very hot. Bake about half an hour. GRAHAM BREAD.—No.

To one quart of lukewarm water add one tea spoonful of salt, two of brown sugar, and yeast as for flour bread; en to a batter with sifted Graham flour, and let it rise until morning.

Then add one half pint of new milk, one fourth tea-cup of molasses, one third teas]50onful of soda, a piece of lard, and sufficient Graham flour to mold soft.

Put into deep tins, and let rise. As soon as little cracks come on the top, put into a hot oven and bake one third longer than flour bread.

This bread is better not to mold very much.

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GRAHAM BREAD.—No.

To three pints of sifted Graham meal add one pint of sour milk or buttermilk, four table-spoonfuls of molasses, soda to sweeten the milk, a of shortening, and a teaspoonful of salt.

Mold, and bake in a deep tin. MILK-YEAST BREAD.—(Excellent.) To one pint of boiling new milk add one pint of lukewarm water, one tea-spoonful of salt, two of sugar, and one tea-cup of fine cornmeal.

Add the cornmeal first, then flour enough quite a stiff batter; in a jar or pitcher, and put it where be kept more than milk-warm; stir occasionally until it begins to rise.

It will then be ready to mold in less than half an hour. Mold soft, place in deep tins, and at once begin to heat the oven, as it rises very quickly. The sponge should be ready to mold in five hours. RYE BREAD.

One pint of rye flour, one of cornmeal, one table-spoonful of lard, one tea-spoonful of salt, "one tea-cup of good yeast; mix with water enough to make a stiff dough; knead well; set to risen, knead again and form into loaves.

RUSK.—No.

One quart of flour, one cup of yeast, one of milk, one of brown sugar, three eggs, one nutmeg, two table- spoonfuls of butter; rub the sugar, butter, and nutmeg in the flour, then add the eggs well beaten, next the yeast and the dough at night, and if more flour is necessary, add it next morning.

into rolls; let them rise a second time, and RUSK.—No.

Beat an egg and a spoonful of sugar well; add a half pint of well-risen yeast; then add another well-beaten egg, a largo

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cuj) of sugar, and one of butter; sift in sufficient flour to make a soft dough, and let rise till very light. Mold the rusk as you would rolls; the pan with them barely touching, and when well risen bake in a quick oven. SALLY LUNN.

One quart of flour well beaten with three eggs, one cup of milk, half cup of butter, one tea spoonful of salt, one of soda, and two of cream of tartar; dissolve the soda in a little warm; rub the cream of tartar thoroughly into the dry flour; put in the slice the butter into the milk, and over a gentle fire, adding to it the flour. Mix all well, to the consistency of pound-cake, then bake in a pan as you would HEALINGSPRINGS SALLY LUNN. To three well-beaten eggs add one table-spoonful of butter, one of sugar, one of sweet milk, one tea-cup of yeast; mix in one and a half pounds of let it beat up; and if too soft, beat in a little more It should be the consistency of muffin batter. it up at night tor morning. CREAM-OF-TARTAR BISCUIT. Stir into one quart of flour two tea-spoonfuls cream of tartar, a salt, one or lard, with enough milk or water to make a soft dough. A table-spoonful of cream will improve them. They do not need much working.

BISCUITS.

One of flour, one of butter or soda the size of a pea, mixed with milk or water, well worked, will make fifteen good biscuits. One heaping pint of flour, one tea-spoonful of salt, a piece

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GULF GITY COOK-BOOK. of lard the size of a walnut, one half tea-cup of new and the same quantity of cold water. This makes a dry dough.

It must be beaten or worked until it is perfectly elastic, then made into biscuits or rolled thin for crackers. BISCUIT WITH YEAST. Boil two large potatoes, and mash them while warm; put in one tea-spoonful of sugar, one of salt, a dessert-spoonful of lard, one cup of yeast or a yeast cake; thicken with flour to a thick dough.

morning, work in a little more flour; puncture with a fork, and let rise. YEAST-POWDER BISCUIT. Three quarters of a pound of flour, four ounces of butter and lard mixed, one table-spoonful of yeast-powder. Eub the yeast-powder, lard, and butter flour dry until well mixed; then add two gills of water; work very little, and bake in a quick oven. CREAM BISCUIT.

To three coffee-cups of sifted flour add one cup of sweet cream, two tea-spoonfuls of yeast-powder, a little salt; mix, and mold as as possible to get the dough in shape.

Bake in a brisk oven. Should the cream be melt a piece of butter and pour into it, as rubbing shortening the flour makes the dough less spongy. NICE BISCUIT-ROLLS FOR TEA. Make a nice biscuit dough, roll it out until it is about one eighth of an inch thick, butter it, then sprinkle well with sugar; begin at one end, as for jelly-cake, and cut in pieces one and a half or two inches long; then bake. SPLIT BISCUIT.

Two eggs, one pint of milk, two iron-spoonfuls of yeast, one table -spoonful of sugar, one of butter and lard mixed;

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put in flour enough to make a soft dough; add a little salt; cover close to rise. Next morning, put on pastry-board and work it; roll it out half an inch thick, and cut them out with a biscuit-cutter.

Put a piece of butter about the size of a pea in the center of each one, and put another biscuit on the top; grease your pan, and put your biscuits in an inch apart, and grease each one of them on the top; set in a warm to recipe will amply repay any one for their trouble.

ST. JAMES BREAD.—(Very Nice.) One pint of flour, one pint of milk, two table-spoonfuls of lard (even full), two table-spoonfuls of sugar, two tea-spoonfuls of yeast-powder, or a little soda and sour milk; mix the yeast-powder in the flour; beat the sugar and the yelks of the together; add alternate milk, putting in a little at a time; melt lard and pour in the batter.

in muffin-molds or baking-pans. Serve hot.

BELL FRITTERS.

Put into a stew-pan a piece of butter the size of an egg; pour over it a pint of boiling water, and set the stove until ready to come to a boil; then in a pint making a smooth paste; stir constantly as as mush.

When milk-warm, stir in one egg at a time until five are added; put in a salt; make into small balls, and drop into boiling lard; fry until a light brown. BREAKFAST PUFFS.

Take one pint of milk, one pint of flour, two eggs, a lump of butter the size of an egg, and a little salt; place the flour in a bowl; put the butter in the center of the flour; break in the eggs, and knead thoroughly; then gradually add the milk, so as to make a smooth batter. The puffs may be bak-

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ed in a cast-iron pan with small divisions, or small patty-pans. These should be heated, buttered, and filled about two thirds full.

Place in a quick oven. They take but a few minutes to bake.

COLONNADE PUFFS.

Put in one quart of milk two well-beaten eggs, with very thin batter and a little salt. Grease the cup thoroughly; put half full, and bake in a quick oven. TURN-OVERS.

To two pints of flour add three well-beaten eggs, a tablespoonful of sugar, and a little salt; work it well, and put it to In the morning, work in a small table-spoonful of butter into thin cakes, and turn half edges, not meeting.

PAPOOS.—(Good.) One cup of flour, one cup of milk, one egg, and one teaspoonful of salt.

Bake in a quick oven in rings. HOMINY BREAKFAST-DROPS. Mix three of boiled hominy with two of and of Dissolve one spoonful of butter in a gill of milk, and pour it on the hominy; add flour enough to roll cakes, and cut out like biscuits.

Bake quickly DECEPTIONS.

Take the yelks of three eggs and the white of one worked up with as much as will make it as thick as biscuitdough. Beat well; it must be very light. Divide in small pieces and roll very thin; have ready a skillet of boiling lard; put one in at a time, and turn as soon as done; then take out and put on a sifter or dish, and sprinkle sugar on them.

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BANNOCKS.

Take four tabic spoonfuls of meal, and in a milk or water to a liquid in a pint of boiling milk add a little salt and a small piece of butter. When cold, beat up two eggs and stir them in; grease little muffin-pans, and bake in a quick oven. Very nice for breakfast. CRUMPETS.—No.

One quart of flour, two tea-spoonfuls cream of tartar sifted in the flour, two eggs beaten separately very light, one spoonful of salt, one quart of milk, and a tea-spoonful of soda dissolved in some of the milk, and put in last.

Bake in round cakes to cover the bottom of a plate. Butter them, while hot, with melted butter.

CRUMPETS.—No.

Beat the whites of two eggs with two table-spoonfuls of yeast; mix in one pound of flour; put a lump of sugar in a pint of warm milk; rub all together until free of lumps; let it stand near.the fire until well risen.

Bake in small cakepans.

MUFFINS.—No.

One quart of flour, two eggs beaten very light, one pint of milk, one table-spoonful of butter, one tea-spoonful of salt, one yeast-cake.

Make up at night to rise; when risen, drop the batter from the spoon, first dipping the spoon in water to prevent sticking.

Let in muffin-pans, and quickly.

MUFFINS.—No.

Two eggs beaten lightly, a table-spoonful of butter, a pint of flour, half a cup of milk, one tea-spoonful of yeast-powder, a little salt.

The same will do if you use yeast instead of yeast-powder, and let rise.

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CREAM MUFFINS.

One tumbler of cream, one of flour, a salt, two eggs, —the whites and yelks beaten separately. Bake quickly in patty-pans.

These are excellent.

ST. CHARLES MUFFIN-BREAD.

One pint of meal, one pint of butter-milk, two eggs, one table-spoonful of butter (measure, and then melt), one half teaspoonful of soda dissolved in the milk, a little Bake in pans or rings.

MUFFINS WITHOUT EGGS.

One jiint of sweet or sour milk, one half pint of flour, one of soda, two tea-spoonfuls cream of tartar, one half tea-spoonful of salt.

Beat well, and bake quickly.

To one pint of milk add two eggs, one pint of flour, a large table-spoonful of lard, a tea-spoonful of salt, and a tea-spoonful of carbonate of soda dissolved in the milk. MRS.

E.'s RECEIPT FOR WAFFLES.—No.

One of milk, one pint of flour, two eggs, two large spoonfuls of melted lard, and half tea-spoonful of salt. One pint of milk, half tea-spoonful of salt, flour enough to make it the consistency of cream, one tea-cup of boiled rice mashed into a smooth paste, with a table-spoonful of buttor. Beat the whites of the eggs very light, and stir in just before baking.

Into one quart of flour sift one of* soda and one of salt.

Then take one egg, one tea-spoonful of butter, and one table-spoonful of flour creamed together. Then add

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the sifted butter-milk to make a good waffle-batter.

SWEET-POTATO WAFFLES. Two table-spoonfuls of mashed potatoes, one of butter, one of sugar, four of flour, a pint of milk, and a tea-spoonful of salt, well beaten together. Bake in waffle-irons. WAFERS.

Put in a quart of sifted flour, two cups of butter; wet this with a tumbler of water, into which a of salt has been; work very little; cut in and if two large after closing the irons, trim the edges. CRACKERS.

Rub eight ounces of butter into two pounds of flour, one tea-spoonful of salt, two of soda, and milk enough to make a stiff dough; beat it with a rolling-pin until it blisters; out thin, and cut with a tumbler; bake about fifteen minutes. They may be returned to the oven after they are all baked, and it will make them crisp. CRACKNELS.

Take a quart of flour, half a nutmeg grated, the yelks of four eggs beaten with four spqonfuls of rose water; mix all to a stiff paste with water; rub in a pound make into cracknel shapes; put them into boiling water, and boil until they swim; take them out, and put them in When hardened, lay them out to dry, and then bake them in tin plates. DUKE'S BUCKWHEATS.

Sift together one of buckwheat flour and one teacupful of cornmeal; add one of sugar, one tea-spoonful of salt; dissolve a table-spoonful of yeast-cake in epid water, and mix with the flour into a stiff batter, using

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tepid water; let rise all night in a warm place. Before cooking, add a half tea-spoonful of soda, and then thin the batter to the proper consistency. BUCKWHEAT CAKES One pint of buckwheat mixed at night with a yeast-cake. In the morning, add one pint of buckwheat, a little milk, a tea-spoonful of soda, one egg, two table-spoonfuls of molasses. FRENCH TOAST.

Beat four eggs very light, and stir them into a pint of cold rich milk.

Slice some nice baker's bread; dip the slices into the eggs and milk, and then lay them into a skillet of hot lard and fry brown; sprinkle a little powdered sugar over them when taken out—and a little cinnamon also, if that spice is liked.

Serve while hot.

If nicely prepared, this is an excellent dish for breakfast or tea. CREAM TOAST.

Boil one quart of milk; stir in a table-spoonful and a little salt; take two table-spoonfuls of corn-starch or flour mixed with a little milk; pour it into the quart of milk, and let it boil a few minutes. Have ready the toasted bread on a dish, and pour the boiling mixture on it; send to the table hot.

FLANNEL CAKES.—No.

One pint of fresh milk, a table-spoonful of butter melted, four eggs (the whites and yelks beaten separately), one spoonful of yeast, or of yeast-cake dissolved in a of tepid water.

Put in the yelks, and thicken with a quart of flour.

Lastly, after the whites are beaten, mix them with the butter and milk; then mix all together, and beat hard; set it a few hours to rise; season with salt to suit the taste.

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10' FLANNEL CAKES.—No. 2. Four eggs, one pint of sour cream, one pint of water, one pint and a half of flour, one tea-spoonful of baking-powder sifted with the flour, a tea-spoonful of salt. FLANNEL CAKES.- No. 3. One pint of nice clabber, one pint of flour, a piece of butter or lard the size of an egg, a tea-spoonful of soda stirred in the milk, two eggs, and a tea-spoonful of eggs separately, and stir in the whites last. Very good.

BREAKFAST CAKES.

Take a saucerful of stale bread-crumbs, and mix with a tea-cupful of milk; add three eggs, and to make a good batter, a tea-spoonful of yeast-powders, a half tea-spoonful of salt. Bake immediately.

BATTER-CAKES.

Put a half tea-spoonful of lard in a of sifted meal pour over this enough boiling water to thoroughly moisten it; add one quart of flour, a half tea-spoonful of salt, and enough sour milk to make a good batter, a half tea-spoonful of soda dissolved in sour milk, and one well-beaten egg. CORN-CAKES.

One pint of sifted cornmeal, one tea-spoonful of salt, two spoonfuls of butter, four table-spoonfuls of cream, two eggs well beaten; add milk until it is a thin batter.

in pans.

OWENDON CORN-BREAD. Two cups of boiled hominy; while hot, mix with it a large of butter or lard; next add a stirred in gradually, a half pint of cornmeal, and four w.ellbeaten eggs.

The batter should be the consistency of rich; if thicker, add more with a

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good deal of heat at the bottom of the oven, and not too much at the top, so as to allow it to rise. The pan ought to be a deep one, to allow for rising.

It has the appearance, when cooked, of a batter-pudding. RICE CORN-BREAD.

One pint of boiled rice, one pint of cornmeal, one ounce of butter, two eggs, one pint of sweet milk; beat the eggs very light; then add the milk and melted butter; beat the rice until perfectly smooth, and then add the eggs and milk. Lastly, add the cornmeal; beat all together very light, and bake in a quick oven. CORN-BREAD.

Three eggs beaten separately, two cups of sour milk or butter-milk, one in water, one table-spoonful of white sugar, one tea-spoonful of salt, and corn-meal enough to make a thin batter. Bake in a quick oven.

THE FAMOUS ST. CHARLES INDIAN-BREAD. Beat two eggs very light; mix alternately with them one pint of sour milk or butter-milk, one pint of fine cornmeal; melt one table-spoonful of butter, and add to the mixture.

Dissolve one or salaratus in a quantity of the milk; then beat all hard, and bake in a quick SWEET-POTATO CORN-BREAD. of cornmeal, a half pint of milk, half a pound of sweet-potatoes, half a pound of butter, one pound of brown sugar, and eight eggs. Boil and mash the potatoes; rub tl e butter and sugar to a cream, and add them to the next beat the eggs well, and stir them in the mixture; then add the milk, and then the meal.

all well together, and bake in a pan in a moderate oven.

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PLAIN CORN-BREAD.

Mix the meal with cold water to a stiff dough; salt to suit the taste; shape with the hand in small cakes or loaves. Do not bake too long, or the crust will be too hard.

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to be nice, should be made of the best materials.

Butter and eggs should both be Some persons entertain the mistaken notion that butter which can not be eaten on bread will do very well for cake.

On the contrary, the baking increases the bad flavor. It is a good plan to wash the butter in clear water before using it.

The whites and yelks of the eggs should be beaten to a stiff froth, separately. Brown sugar will answer for some kinds of cake, if free from lumps and creamed the is used, dissolve before adding to the general mixture. the baking-pan covering the bottom buttered white paper.

In cake-baking much of the success depends on the oven, which should be well and evenly heated before the cake is put in; and never allow the heat to diminish, or the cake fall,—except fruit-cake, which should remain in the oven, while it cools Mown gradually. Avoid moving the cake while baking, as it tends to make it heavy.

the cake is done it will leave the sides of the pan.

It is a good plan to put a pan filled with warm water on the top range of the stove after the cake rises, as it prevents burning or cooking too fast. To prevent browning too fast, lay a paper over the top Avoid any contact of draft while baking.

FRUIT-CAKE.—No.

one pound of butter, one pound of flour, twelve eggs, three pounds of raisins, three pounds of

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\\\ currants, two pounds of citron, three pounds of almonds, chopped, not too fine, one ounce of allspice, one ounce of cinnamon, one pint of brandy, half pint of rose-water, three table-spoonfuls of cloves, and two nutmegs. The fruit should be dredged with sifted flour, before putting it in the batter, to prevent its sinking; stir in lightly.

Put white paper in the bottom of pans—grease well with butter; then put in a layer of batter and a layer of citron, until the pans are full. FRUIT-CAKE.—No.

Toast pound-cake, roll very fine, and sift it; use one pound of this instead of flour, one pound of butter, one pound of white sugar, one dozen three pounds of raisins, two pounds of currants, one pound of citron, one pound of almonds blanched and chopped, not very fine, half a tumbler of good sherry or Madeira wine, half a tumbler of French brandy, one nutmeg, half a tea-spoonful of cloves, half a teaspoonful of allspice, and half a tea-spoonful of cinnamon. FRUIT-CAKE.—No.

One pound of butter, one pound of sugar, ten eggs,—leaving out four whites,—one pound of flour, two pounds of raisins, stoned and chopped fine, two pounds of currants, three quarters of a pound of citron, half a cup of molasses, half a cup of sour cream, one gill of brandy, one ounce nutmeg, half ounce of cloves, half ounce of cinnamon, half ounce of allspice, half a tea-spoonful of soda. This makes one large loaf.

Bake five hours.

WEDDING-CAKE.

Five pounds of flour, four pounds of sugar, three and one half pounds dozen eggs, leaving out whites, six pounds of washed and well-dried currants, two pounds of seeded raisins, two pounds of citron, two ounces of mace, one ounce of cinnamon, one ounce of cloves, one cup of molasses, one tea-spoonful of soda, two wine-glassfuls

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of good brandy.

Cream the butter and sugar, then add the 'thoroughly beaten eggs; molasses, brandy, and spices should then be added.

Stir the flour in gently.

The fruit should be well rubbed in flour extra from the five pounds.

Citron should be sliced thin and set in two or three thick layers, as the dough is put in the pans.

Bake gently three or four WHITE FRUIT-CAKE.—No.

of sugar, one pound of citron, one pound of flour, half pound of butter, twelve eggs, yelks and whites separately, two cocoa-nuts, of blanched almonds, split, two tea-spoonfuls cream of and one tea-spoonful of soda.

WHITE FRUIT-CAKE.—No.

Twelve eggs, one pound of butter, one pound of sugar, one pound of flour, two pounds of citron—some sliced, and some fine; two pounds of blanched almonds, two grated cocoa-nuts, one wine-glassful of wine, one table-spoonful of mace, one table-spoonful of cinnamon, and two tea-spoonfuls of yeast-powder.

Do not bake as long as black fruit-cake. WHITE FRUIT-CAKE.—No.

of of butter, one pound of sugar, one pound of grated cocoa-nut, one pound of citron cut in small slices, one pound of almonds blanched and cut fine, one pound of English walnuts, and twelve eggs. LOAF-CAKE.

Ten eggs, with three whites left out, one pound of sugar, one pound of butter, one pound of flour, one pound of citron, two pounds of currants, two table-spoonfuls cinnamon, one of cloves, four grated nutmegs, one cup of molasses, and one wine-glass of brandy. Use the whites for frosting.

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\\% CUP FRUIT-CAKE.

Four cups of flour, one and a half cup of sugar, one half cup of molasses, four egge, one large cup of butter, one pound of currants, one pound of raisins, one half pound of citron, one half tea-spoonful of of cloves, half tea-spoonful cinnamon, half tea-spoonful spice, and one half tea-cup of wine, or water. One pound of flour, one pound of eggs, one pound of sugar, and one pound of butter. Cream the butter and flour together the eggs separately, beating the sugar with the yelks; then add alternately the whites and creamed Lastly, add one table-spoonful of lemonand one of extract of quickly.

2a Twelve eggs, one pound of butter, one pound of sugar, one Flavor with extract of lemon or vanilla, to » Ten eggs, one pound of white sugar, one pound of three quarters of a pound of butter, and the of one Kub the and to a Sift the adding one tea-spoonful of yeast powder. of the eggs and add them to the butter and sugar; then put in the juice of the lemon. Stir the whites to a stiff froth; then add the flour and whites alternately.

Beat all together well.

Bake one hour in a quick oven. Ten eggs, one and quarter pound of of butter, one pound of sugar, one quarter ounce of ammonia dissolved in a gill of water.

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Ten eggs, one pound of flour, one pound of sugar, three quarters pound of butter, one wine-glass of brandy, one nutmeg, one tea-spoonful of mace. Cream the butter, and rub in half the flour; add bi'andy, nutmeg, and mace. yelks of the eggs, and add the sugar; then the well-beaten whites and the remainder flour alternately.

thoroughly mixed, beat all half an hour. Beat separately six eggs, one pound of butter, one pound of flour, one pint of sweet milk, one teaspoonful of soda, and two of cream of tartar. WHITE POUND-CAKE.

One pound of flour, one pound of white sugar, three fourths of butter washed and worked to a cream; ten eggs, leaving out three yelks; one half cup of cream—if sour stir in a little soda to sweeten.

Flavor with vanilla or extract of almonds.

CORN-STARCH CAKE.

One quarter of a pound of corn-starcb, one quarter of a pound of flour, half a pound of butter, one half pound of sugar, and the whites of eight eggs. Rub one tea-spoonful cream of tartar flour, dissolve one half tea-spoonful of soda in a small quantity of sweet milk, and put in last. SPONGE-CAKE.—No.

Beat the yelks of ten eggs, with one pound of sugar, then add the whites of the eggs, well beaten. Stir in a little over a half pound of flour, and bake with a moderate fire. Never beat after the flour is added. SPONGE-CAKE.—No.

Nine eggs, one pound of sugar, and half a pound of

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H5 Flavor with the juice and grated rind of one lemon. the eggs separately, and stir flour a at a time.

Add an extra table spoonful of flour. SPONGE-CAKE.—No.

One pound of powdered sugar, twelve eggs, one pound two ounces of flour.

SPONGE-CAKE.—No.

Take as many eggs as you please, the weight of the eggs in sugar, half their weight in flour. WHITE SPONGE-CAKE.

Take the whites of twenty eggs, two and one half cups of sugar, one and one half cups of flour, one cup of cornstarch, and two tea-spoonfuls cream of tartar. Whip the eggs as light as possible; sift in the sugar, then the flour, cornstarch, and cream of tartar mixed together. BOILED SPONGE-CAKE.

Seven eggs, three fourths of pound of sugar, half pound of flavor to suit the two wine-glasses of water on the sugar, and it feathers from the spoon. Have the whites and yelks well beaten; mix them and pour on them the boiling sugar, stirring briskly; beat until cold, and add the flour.

HOT-WATER SPONGE-CAKE.

Four eggs, three light cups of flour, two cups of sugar, of soda, and one tea-spoonful cream of tartar; add one half cup of boiling water just before baking. CHEAP SPONGE-CAKE.

Three eggs beat with one cup and a half of sugar; add one cup of flour, beat three minutes, one half cup of milk, add one cup of flour with one tea-spoonful of yeast-powder. Flavor to taste.

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SPONGE-CAKE.

Twelve eggs, the weight of ten in sugar and six in Flavor with lemon. Bake the cake in a paste of ryemeal or Graham meal—the fine siftings of wheat-bran, mixed with a little flour, to make it roll, is just as good. Line the pan as for 'a meat pie; slightly butter the crust putting in the batter.

will leave no crust upon the cake, and will prevent it from drying, if the cake is to be kept any length of time. LADY-FINGERS.

One pound of sugar, one pound two ounces of flour; to suit the taste; sixteen eggs—beat yelks and sugar together, and beat the whites to a stiff froth; stir in flour lightly, and never beat any mixture long after adding the as it toughens it.

Make a funnel-shaped bag of canvas, insert a tube (tin answer) half inch in diameter, in the end.

Use bag to shape your lady-fingers on the paper, dust lightly powdered After they are done and cool, wet the paper, and they will come off easily; this will moisten the lady-fingers; stick two together, back to back, while moist. GOLD-CAKE.-No. Beat the yelks of eight eggs, very light, and mix with them one cup of sugar and three fourths cup of butter, previously stirred to a cream.

Add two cups of sifted half a tea spoonful of soda dissolved in half a cup of sweet milk; when well mixed stir in one tea-spoonful cream of tartar.

GOLD-CAKE.—No. of sugar, one pound of fourths pound butter, yelks of fourteen eggs. Work the butter and well together, then add the being beaten, one tea-spoonful of yeast-powder, then the

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WJ well mixed, add the grated rind and lemons.

SILVER-CAKE.—No.

One pound of white sugar, three fourths pound flour, half of butter, whites of fourteen Beat the sugar and it looks like cream the butter and flour well together; then mix with the When well mixed add two tea-spoonfuls of yeast-powder, dissolved in SILVER-CAKE.—No.

Two cups of white sugar, two and a half cups sifted flour, half cup of butter, fourths cup sweet milk, half teaspoonful soda, dissolved in the milk, one tea-spoonful cream of tartar, and the whites of eight eggs. Flavor with peach, vanilla, or rose-water.

Stir the butter and sugar to a cream; add the eggs beaten stiff, then the the milk and Stir the whole several minutes, then add the cream of tartar and essence.

SILVER-CAKE—No. 3.

Whites of twelve eggs, three cups of white sugar, one and a half cup four and a half cups flour, and one fourth cup sour cream.

Dissolve one tea-spoonful of soda in a table-spoonful of boiling water, two tea-spoonfuls cream of tartar, sifted in the stir the butter and flour together; beat the eggs to a stiff froth; then add the sugar and beat it; butter and flour and cream all Flavor with peach; put the soda in last. DELICATE-CAKE.—No.

The whites of fourteen eggs, one pound of pulverized white sugar, one pound of flour, three quarters of a pound of butter.

Beat the butter and sugar together, add the flour alter-

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nately the a of sweet quickly.

DELICATE-CAKE.—No. One cup of butter, two cups of sugar, three cups of flour, half cup of sweet milk, the whites of eight eggs, two teaspoonfuls cream of tartar, and one tea-spoonful of soda. Flavor to taste.

LADY-CAKE.—No. of eighteen of sugar, one pound of butter, one and one fourth pounds of flour, one table-spoonful grated sweet almouds, and three tea-spoonfuls of extract of rose. LADY-CAKE.—No. 'Whites of six eggs four tea-cups of sifted flour, one cup of butter, one cup of sweet milk, two cups of white sugar, one tea-spoonful of soda, and two tea-spoonfuls cream of tartar. If sour milk is used, leave out the cream of tartar.

CUP-CAKE.—No.

Six eggs, three cups of sugar, five light cups of sifted flour, one heaping cup of butter, one cup of milk and water,—two thirds milk and one third water,—and a tea-spoonful of yeastpowder.

CUP CAKE.—No.

One cup of butter and three of sugar worked to a cream, a half wine-glassful of wine, five eggs beat separately, one sifted with five cups of sifted flour, a little nutmeg, and lastly a cup of sour in round tins, in a moderately quick Fruit may be added if desired.

Frost while the cake is warm, and keep some time without becoming stale.

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H9 CUP-CAKE.—No.

One cup of butter, one cup of sweet milk, two of sugar, three of flour, four eggs, and one tea-spoonful of yeast-powder.

Flavor with extract of vanilla. CREAM CUP-CAKE.

Four cups of flour, two cups of sugar, three cups of cream, and four eggs.

Beat well and bake in square tin-pans, and when cold cut in squares.

Bake in a quick oven.

WHITE CUP-CAKE.

One large coffee-cup of cream or very rich milk—best when sour, one cup of fresh butter, four cups of sifted two cups of sugar.

Stir the butter and sugar together until quite light, then by degrees add the cream alternately with half the separately, veiy light, and stir alternately with the remainder of the flour. Add essence of lemon, and lastly, a tea spoonful of soda. CUP CHOCOLATE-CAKE.

Six eggs, three cups of powdered sugar, four cups of flour, one cup of milk, one and one half cups of grated chocolate, one tea-spoonful of yeast-powder. COFFEE CUP-CAKE.

One cup of cold, strong coffee, one cup of sugar, one cup of molasses, one cup of stoned raisins, one cup of butter, five cups of flour, one tea-spoonful of soda, one tea-spoonful of allspice, and one tea spoonful of cinnamon. JELLY-CAKE.

Use cup-cake recipe, and bake in jelly-cake pans.

partially cold spread a layer of jelly or marmelade alternating with cake-layers, it is the thickness desired.

Let a layer of cake be on top.

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ROLL JELLY-CAKE.

Four eggs, one cup of flour, one tea-spoonful cream of tartar, half tea-spoonful of soda, one cup of sugar, and a pinch of This will make two cakes. Spread thin on long tins } and bake.

baked, turn from the tins; spread jelly quickly over the cake while warm, and roll immediately. LEMON JELLY-CAKE.

Six eggs, two cups of sugar beaten well together, three cups of sifted flour, a small pinch of salt, eight table-spoonfuls of cold water and three tea-spoonfuls of yeast-powder. Bake in jelly-cake pans, in a quick oven. Filling for above.— Three eggs, one cup of sugar, two lemons, juice and grated rinds, one tea-cupful of water thickened to the consistency of rich cream, with flour. Let all together, and when cool spread between the cakes. SPONGE LAYER-CAKE.

One coffee-cup of sugar, one coffee-cup of flour, one teaspoonful of yeast-powder, or one tea-spoonful cream of tartar, half tea-spoonful of soda, one table-spoonful of milk, and two eggs.

Bake in thin pans, as for jelly-cake. Filling for ca ke.—One pint of milk, one large table-spoonful ofcorn-starch, the yelks of three eggs; boil and flavor with vanilla. The of eggs save for merangue.

this is cold, lay alternate layers of cake and the filling.

The merangue is made by beating the whites of the three eggs with cup of pulverized white sugar; flavor with vanilla, and add a little citric acid to make it stiff and white; beat well. Lay this on the top cake, and put it in the oven to get hard, but not brown.

Then put this on the others for the top layer. MOUNTAIN-CAKE.

Six eggs, one pound and a half ounce of flour, half pound of butter, two tea-spoonfuls cream of tartar sifted in the flour, one

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tea-cupful of sweet milk, one tea-spoonful of soda dissolved in a little boiling water, to be added last.

in' jellypans.

cold, put the following mixtures between the layers of cake.

Beat the whites eggs, dampen one pound of white sugar with the milk of a cocoa-nut, and make hot and thicken Spread this on the cake, as for jelly-cake. CHOCOLATE-CAKE.—No. Half cup of butter, one cup of milk, two cups three cups of flour, four eggs, one tea-spoonful of soda, and two of cream of tartar. Bake in jelly-pans. Mix one cup of grated chocolate, one cup of sugar, one and a half cups of milk, and one egg.

Boil until as thick as cool, flavor with vanilla; spread between layers of cake, as in jelly-cake.

CHOCOLATE-CAKE.—No. Two cups of sugar, one small cup of butter, four eggs—leaving out the whites of two, one cup of milk, three and a half cups of flour, one tea-spoonful cream of tartar, and half teaspoonful of soda.

Bake in jelly-cake pans. Prepare a filling to put between the layers of cake.

Six table-spoonfuls of grated chocolate, whites of two eggs not beaten, one and a half cups of powdered sugar, and one tea-spoonful of vanilla. Mix the eggs and chocolate in a bowl; set the bowl in hot water on the stove, and stir the mixture until smooth and shining; then add sugar and vanilla. COCOA-NUT-CAKE.—No. ' Twelve eggs,—whites only,—one of pound of butter, half pound of cocoa-nut, three fourths pound COCOA-NUT-CAKE.—No. One coffee-cup of butter, two eoffee-cupB of powdered sugar, three coffee-cups of flour, ten eggs, one tea-spoonful cream of

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tartar, one half tea-spoonful of and one finely grated.

Stir the hutter and sugar it becomes creamy, then add the of the eggs, beaten to a stiff froth; next the yelks, beaten very light. Then stir in one cup of flour, then the dry; then another cup of flour and the cream of tartar, dry; then the last cup of flour followed by the cocoa-nut stirred in very lightly.

Put in the oven without delay. This cake requires careful baking.

ANGEL'S FOOD.

Grate one cocoa-nut, one pound of grated chocolate; the whites of four eggs and one pound of powdered sugar let it cook as in boiled icing.

it begins to rope take half of it and mix with all the chocolate; the other half mix with the cocoa-nut, reserving enough of the nut to sprinkle on top of the Have either or cup baked in jelly- cake pans. Put a layer of cake, chocolate, then cake, then cocoa-nut, cake, jelly, &c, it is the size desired.

ORANGE-CAKE.

Two cups of sugar, three cups of flour, half cup of water or milk, the yelks of five eggs and the whites of three, one teaof yeast-powder, and rind of an orange.

in jelly-cake tins.

Filling for above.—The whites of two eggs beaten with one pound of pulverized and the juice of the orange. Spread this icing between and on top of the cake. Lemon may be used instead of orange, if preferred.

CREAM-CAKES.

Haifa pound of butter, one pound of flour, tea-spoonful of sugar, half tea spoonful of salt; rub them smoothly together, and of; over the fire, till it clears from the kettle; set aside to cool.

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When cool break in ten eggs, stirring well; add a small teaspoonful of soda in half a cup of cream.

Drop on buttered pans; shape with the hands in turban form, and rub a beaten egg over them a feather.

moderately twenty; when done, open one - side with a knife and fill with the following One of one quarter pound of butter, and three quarters pound of Put the butter in the water; while boiling, stir in the flour smoothly; then pour out to cool. Beat in ten eggs, one at a time. CREAM-CAKES FOR DESSERT. A pint of cold water or milk, three fourths pound of flour, and one fourth pound of butter. Boil the butter and milk together; while boiling, add the flour. cool, add ten eggs and a small tea-spoonful of soda.

in jelly-pans.

Cream for cakes.—One quart of milk, two cups of sugar, one cup of flour, and four eggs. Boil part of the milk and flour together; then add cold milk and eggs, and boil a few minutes.

Flavor with lemon.

CREAM-CAKES.

One cup of butter, two cups of sugar, three cups one cup of milk, four eggs, a tea-spoonful of lemon,—or any extract desired,—and a of yeast-powder.

Bake in jelly-pans.

Make a custard of one pint of milk, two eggs, a half cup of sugar, a table- spoonful of corn starch, and a piece of butter the size of an egg.

cold, place between the cakes as you do jell}-. BOSTON CREAM-CAKES.

Half pound of butter, three fourths pound flour, eight eggs, and one pint of water. Stir the butter into the water, which should be warm; set it on the fire in a sauce-pan, and slowly bring to a it often.

it boils, put in the flour and boil one minute, stirring all the while; take

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from the fire, turn into a deep dish, and let it cool. eggs very light and whip cooled paste, first the yelks then the whites. Drop in a great spoonful upon buttered paper, taking care not to let them touch or run each other, and bake ten minutes in a quick oven.

for filling.— One quart of milk, four table-spoonfuls of cornstarch, two eggs, two cups of sugar; wet the corn-starch with enough milk to work it into a smooth paste. Boil the rest of the milk; beat the eggs, add the sugar and corn-starch to them, and so soon as the milk boils pour in the mixture gradually, all the smooth and Drop in a tea-spoonful of butter, and when this is mixed in set the custard aside to vanilla or Pass a sharp knife lightlyv around the puff; split them, and fill with the mixture. MARBLE-CAKE.—No.

Dark.—Yelks of seven eggs, two cups of brown sugar, one cup of butter, one cup of molasses, five cups of flour unsifted one cup of milk, one tea-spoonful of soda, cloves, nutmeg cinnamon, and allspice; dissolve the soda in molasses. Light.—Whites of seven eggs, two cups of white sugar, one cup of butter, three cups of flour, half cup of milk, one tea-spoonful cream of tartar, half tea-spoonful of soda. Put alternately about a handful of each, or any way the may dictate to be prettily marbled. A part of the light may be colored with cochineal, and put in with the light and dark with good effect.

MARBLE-CAKE.—No.

The White.—Two cups of white sugar, one cup of butter, one of sweet milk, four of flour, whites of eight eggs beaten, one tea spoonful cream of tartar, and one half spoonful of soda, cream, butter, and sugar; add milk; of in it, alternating white of Qgg; lastly, the soda well dissolved in a little of the milk.

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J 25 The Brown Part.—One large cup of brown sugar, half a cup of butter, two thirds cup of milk, two and a half cups of flour with a tea-spoonful cream of tartar rubbed it, the yelks of eight eggs, half tea-spoonful of soda, two tea-spoonfuls of powdered cloves, four of cinnamon, four of allspice, and one grated nutmeg.

If not dark enough, add more cinnamon and spice.

Drop the white batter first into the bakepan, and then the brown, having the white to finish off on the top.

SPICE-CAKE.

Three eggs, one cup of butter, three cups of sugar, four of flour, one of milk, one of yeast-powder, one table-spoonful of allspice, ginger, cloves, cinnamon, and half a nutmeg.

MOLASSES SPICE-CAKE • One dozen eggs, one pound of butter, one pound of sugar, a pint of molasses, two pounds of flour, a wine-glassful of spices, and a tea-spoonful of soda. Mix like pound-cake.

ALMOND-CAKE.

Ten eggs, one pound of sugar, three quarters of a pound of butter, and three quarters of a pound of flour. Add half a pound of almonds, blanched and beaten fine, with a wineglassful of rose-water.

HICKORY-NUT CAKE.

One cup of sugar, two eggs, two thirds cup of sweet cream, two cups of flour, one tea-spoonful of soda, and two cream of season with lemon or cinnamon extract, or grated nutmeg.

Bake on jelly-tins, enough for four layers.

Filling beticeen the layers.—One cup of sweet, thin cream; put on a dish and bring to a; dissolve a table-spoonful of corn-starch in new milk, and heated cook a few minutes, then add to the cooked cream a pint of

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hickory-nut meats sliced finely. Spread between the layers of cake while warm; frost the top layer of cake.

WASHINGTON-CAKE.

Two and a half pounds of flour, one and a half pounds of sugar, six eggs, three fourths of a pound of butter, half a gill of milk, half a gill of brandy, half a pound of eitron, one nutmeg, one tea-spoonful of cloves, one of soda, one pound of raisins, And one pound of currants. QUEEN-CAKE.

One pound of sugar, one pound of flour, half pound of butter, five eggs, one gill of cream, one nutmeg, half tea-spoonful of soda, and two pounds of chopped raisins. IRENE-CAKE.

Five cups of flour, two of butter, four of sugar, one of milk, one of wine, six eggs, one tea-spoonful of soda, one of cloves, one orange-peel, one pound of citron, and two pounds of washed currants.

Beat the whites and yelks separately GRAHAM-CyVKE.

One cup of sugar, one of sour cream, one egg, three cups of flour, soda, salt, and a little nutmeg. CORN-STARCH CAKE.

fourths pound of fourths pound of six three fourths pound of corn-starch, and one fourth pound of flour.

Beat into it one egg at a Flavor with lemon—a fresh lemon is best. BEVERLY-CAKE.

Six cups of flour, three cups of sugar, one cup of one cup of milk, half cup of molasses, four eggs, raisins, spice, a little salt, and a tea-spoonful of soda.

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IMPERIAL-CAKE.

One pound of flour, one pound of sugar, one pound of butter, one pound of raisins stoned and chopped, half pound of blanched almonds, one fourth pound citron, eight eggs, two wine-glasses of wine, and half tea-spoonful of mace. FRANCIS-CAKE.

Six eggs, one pound half pound of butter, one of half pint of sweet milk, two tea-spoonfuls soda, dissolved in extra milk, just enough to dissolve it.

The cream of tartar must be sifted dry into the flour; put the in just before cooking.

Flavor with essence of lemon. CROTON SPONGE-CAKE.

One pound of sugar, one pound of flour, half pound of butter, six eggs, one tea-spoonful in tea-cupful of sweet milk, and two tea-spoonfuls cream of tartar sifted in flour.

Bake quickly.

MEASURE-CAKE.

Three cups of sugar, six cups of flour, one and a half cuds of butter, six eggs, three tea-spoonfuls cream of tartar, one and a half tea-spoonfuls of soda, and one and a half cups of SODA-CAKE.—No.

Two and a half cups of sugar, one and a half cups of butter, one quart of flour, and seven all are well mixed together, add a tea-spoonful of soda and two cream of dissolve each in half a cup in a quick oven; flavor with essence of lemon, to your taste. SODA-CAKE.—No.

One and a half cups of sugar, one cup of milk, two tablespoonfuls of butter, two tea-spoonfuls cream of tartar, one

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tea-spoonful of soda, three cups of flour, and two eggs; reserve the whites for merangue.

Bake about an inch CURRANT-CAKE.

One and one quarter pound of sugar, one pound of butter twelve eggs, one quarter ounce of ammonia in a gill of water, two pounds two ounces of flour, and three quarters of a pound of washed and dried currants, put in just before baking.

PIPER-CAKE.

Two eggs, half cup of butter, one cup of sugar, one cup of molasses, one cup of milk, three cups of flour, one tea- spoonful of cloves, half a nutmeg, and one tea-spoonful of soda. TURBAN-CAKE.

Two cups of milk, two eggs, a little salt, and flour enough to make a batter.

in cups fifteen minutes.

for lunch or tea, hot.

ONE-EGG CAKE.

One egg, one cup of sweet milk, one and a of sugar, three cups of flour, one table-spoonful of butter, and one tea-spoonful of yeast-powder.

CAKE WITHOUT EGGS.

Three pounds of flour, one and a half pounds of sugar, one and a half pound of butter, one and a half pound of raisins, one nutmeg, one table-spoonful powdered cinnamon, two gills of wine, and one half pint of yeast.

Put the milk, butter, flour, and yeast together, and let rise before adding the other TEA-CAKES.—No.

Two eggs, one cup of sugar, one and a half table-spoonfuls of butter, two tea-spoonfuls cream of tartar, rubbed into the

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12<) dry flour, one ten-spoonful of soda, dissolved in a little milk; flour sufficient to roll into a soft dough.

Flavor with grated nutmeg, or to taste.

Bake in a quick oven.

TEA-CAKES.—No.

hree eggs, one cup of butter, one of three cups of sugar, one tea-spoonful of soda, one cup "of buttermilk, and flour sufficient for rolling.

Flavor with cinnamon or other extract.

TEA-CAKES.—No.

One pound of sugar, six ounces of butter and lard together (mix well), half ounce crystals of ammonia dissolved in half pint of water, two pounds of flour, and two with grated nutmeg.

SOFT TEA-CAKE.

Five eggs, half pound of butter, half pound of sugar, one pound of flour, one wine-glassful of brandy, one nutmeg, one To be dropped in with a spoon. FASCINATORS.

One cup of butter, two of sugar, four eggs, one tea-spoonful of soda, two cream of tartar, and flour enough to stiffen; very thin.

Bake quickly SUGAR-CAKES WITHOUT EGGS. Three pounds of flour, one and a half pound of sugar, fourteen ounces of butter, a small tea-spoonful of soda or yeastpowder sifted with the flour, half Kub the the butter, sugar, and flour together; then wet with the milk and roll out thin.

Flavor to suit the taste. GINGER POUND-CAKE.

Five cups of flour, five eggs, two cups of butter, two cups of sugar, two cups of molasses, two table-spoonfuls of ginger,

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one of spice, one cup of sour milk, and one tenspoonful of SOFT GINGER-CAKE.—No.

Three cups of flour, one of sugar, one of molasses, one of butter, six eggs, two table- spoonfuls of ginger, one tea-spoonful in sour milk or vinegar.

Bake in a moderate oven.

With sauce it makes a nice dessert. SOFT GINGER-CAKE.—No.

Five eggs, four cups of flour, two of sugar, one of milk, one of butter, one of molasses, two table-spoonfuls of ginger, one tea-spoonful of soda.

. HARD GINGER-CAKE.

One cup of butter, one of sugar, one of molasses, two of flour, five eggs, one table-spoonful of ginger, half a tea-spoonful of soda.

One pound of flour rubbed in one quarter pound of butter, three quarters pound of powdered sugar, one ounce ground ginger, and peel of a lemon. Work the ingredients well together, and thin and cut in small cakes. Bake as teacakes.

One pint of molasses, one cup of butter, one cup half cup of buttermilk, one table-spoonful of soda, three eggt, and four table-spoonfuls of ginger; add flour to make a moderately stiff dough.

Roll the dough very thin, and cut with' a ring the size of a half dollar. Half pound of butter, half pound of sugar, two and a half pounds of flour, one pint of molasses, one tea-spoonful of soda, and ginger to taste. Boil the molasses.

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\§\ SUGAR GINGER-CAKES. • Two cups of sugar, one cup of butter, one tea-spoonful of soda, one cup water, flour sufficient to roll out very; ginger to the taste. Six eggs, one cup of butter, one nutmeg, two cups of sugar, one cup of sour milk, one half tea-spoonful soda, and enough to roll.

Fry in hot lard.

One pound of sugar, eight eggs, half ounce crystals of carbonate of ammonia dissolved in half pint of water, and two and a quarter pounds of Cut crullers in shapes to suit the fancy.

Have the lard so hot that it cease to bubble fry the crullers a brown.

Four eggs, one and a half quarts of flour, one cup of milk, two cups of sugar, a table-spoonful of butter, one nutmeg and two tea-spoonfuls of yeast-powder.. Have the lard boiling hot to fry them. Two eggs, one cup a small piece and a half nutmeg, two cups of milk, two tea-spoonfuls cream of tartar and one of soda; flour to roll.

DOUGHNUTS.

One pint of yeast, one pint of water, two ounces of butter a tea-spoonful of soda, six ounces of sugar; use sufficient a soft dough.

Let this dough roll out the doughnuts and permit to rise again; then fry.

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GULF GITY COOK-BOOK.

SWEET WAFERS.—No.

One egg, four table-spoonfuls of sugar, one table-spoonful of butter, four heaping of flour, made batter and dropped into the irons. If the butter does not furnish salt enough, add a little. SWEET WAFERS.—No.

Three cups of flour, one cup of sugar, one cup one cup of rich cream, and a little nutmeg. SWEET WAFERS.—No.

Four eggs, three tea-cupfuls of flour, two cups and one cup of butter.

CHOCOLATE MACAROONS.

Scrape fine half a pound of Baker's chocolate. the whites of four eggs, and stir into the eggs one pound of powdered sugar and the scraped chocolate, adding a very little flour.

Form the mixture small, thick cakes, and lay them, not too close, on a buttered tin, and bake them a few minutes.

Sift sugar over them while warm. SUGAR-KISSES.

The whites of four eggs whisked to a stiff froth, and stir in half a pound of sifted white sugar. stiff drop white paper, the shape and size desired, an inch apart.

The paper should previously be laid on a clean board, half an inch thick; and put them into a hot oven, and halve until they are a light brown. Slip them off the paper with a table-knife, and stick the broad edges of every two of them together; and if pressed gently they will adhere. finished they should be the size and shape of an egg. BOILED ICING.

Dissolve one pound of loaf-sugar in a tea-cup of water, and

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let it cook until it begins to rope.

Try it frequently by dipping in a spoon.

Have ready the whites of four eggs, beaten until they begin to froth; then pour the boiling sugar upon the eggs—pour slowly, beating white.

rose-water, or to Add a citric acid to whiten it.

If the icing is too thin, put the bowl containing it in a large pan of boiling water, and place it upon the stove and let boil until perfectly thick. Beat the whites of four eggs to a stiff froth.. Stir in one pound of pulverized white sugar; then put on the stove in a fiat earthen dish, and cook until heated through, stirring all the time.

Spread on your cake while the icing is hot, keeping the knife hot by dipping in hot water, which will make it perfectly smooth, having no ridges. COLD ICING.—No of three eggs; partially beaten stir in one pound of powdered sugar, and juice of one lemon; then beat till white and thick. tops of ca^kes rub them slightly with flour.

Spread on the icing with a knife, dipping constantly in cold water to make the icing smooth. COLD ICING —No.

Four eggs, one pound of powdered sugar, and a very little acetic acid.

CHOCOLATE ICING.

Beat whites of four eggs, and when partly add gradually one pound of powdered sugar and one full cup of grated chocolate.

This is nice to spread between layer-cakes instead of jelly, using cup-cake recipe for the cake. CHOCOLATE CREAM.

Mix one cup of grated chocolate, one cup of sugar, one and

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-134 a half of milk, and one egg together. Boil till thick as custard, and flavor with vanilla. Spread between the cakes, as in cream-cakes.

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riES.

PIES.

GENERAL RULES FOR PASTRY. Pastry should be made on a cold, smooth substance, such as marble, mixing with a knife. It should be made quickly; much handling makes it heavy. Great nicety is required in wetting the paste, too moisture rendering it dry and crumbly, while too much makes it tough and heavy. Keserve half of the butter and a fourth of the flour to be used in roiling out the paste.

.Roll it out lightly, dredge with flour, and spread with butter; fold, and again, repeating the same three or four times, always rolling fast and pressing on lightly.

When you see the sui-face of the paste covered with blisters, you may be sure that it is a success; that is, if it is baked properly, for the quality of the paste depends much on the baking.

The oven should be well and evenly heated before baking, and not allowed to cool. PUFF-PASTE.—No.

One pound of flour, one pound of butter, one egg; mix the flour with two of butter, and make a dough cold water and the egg; divide the remainder of the butter into six equal parts; roll the paste, and spread on one part of the butter, dredging it with flour; repeat all the butter is rolled in.

Great care is necessary to prevent the butter from bursting through. Handle as little as pos-

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sibie.

It is improved by standing awhile on ice before baking.

PUFF-PASTE.—No.

One pound of flour, three quarters of a pound butter; rub into the flour two ounces of butter; then make a dough with cold water; then proceed to roll in butter and flour according to the general directions given above. PASTRY.

One quart of flour, quarter of a pound of butter, quarter of a pound of a dough of the lai'd, using as little water as possible; it out lightly; dredge flour; spread with butter in bits; fold and roll again; repeat until the butter is all used. PLAIN PASTRY.

Three cups 01 flour, one cup of butter, one cup of lard, one cup of cold water.

Mix with a knife; roll from you.

is enough for two pies, with crusts top and bottom. PLAIN PIE-CRUST.

Nine ounces of lard, one pound of flour, a pinch of salt. Eub the lard and flour well together; add water sufficient to make a dough, and roll out into thin sheets. Bake in a quick PASTRY FOR MEAT-PIES.

One of half pound of Dissolve a teaspoonful of soda in a cup of sour milk, and mix with a knife, stirring as little as possible. POTATO PASTE.

Take equal quantities of mashed potatoes and sifted flour wet with sour milk, into which enough soda has been stirred to sweeten it.

A little salt and butter may be added.

Eoll out thin.

is nice for apple-dumplings or pot-pies.

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pies.

BOILED APPLE-DUMPLINGS. Pare and core ten or twelve apples; cover eacu apple separately with potato-paste; tie up in thin cloths.

EXCELLENT APPLE DUMPLINGS. Mix well together one egg, one pint of buttermilk, one teaspoonful of soda, salt, and flour enough to make a stiff batter. Into well-greased cups drop a small piece of butter, and into each cup an apple, quartered and cored and put together; pour the batter over each apple, and set the cups in a steamer over boiling warm, and steam them till done. Eat them with sauce.

BAKED APPLE-DUMPLINGS. Pare, quarter, and core eight or ten apples; roll out pieces of paste the size of a common saucer; place an apple upon each piece, and close the edges of the paste around the fruit; put the dumplings in a large; pour over them a sauce made of one cup of butter and three cups of sugar well creamed flavor with nutmeg; bake one hour. Peachdumplings may be made in the same way. POTATO FRITTERS Boil two large potatoes; mash them fine; beat four ye-lks and three whites of eggs, and add to the above; one of cream, another of sweet wine, the juice of one lemon, and a little nutmeg.

batter for hour at least.

Put a good quantity of fresh in a stewpan, and drop a spoonful of the batter at a time fry a light brown.

ALTONA FRITTERS.

a batter of eight half pint of milk, six large spoonfuls of sifted flour, one of salt.

Into this batter put half a dozen apples pared, cored, and cut in quar-

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tors; let each piece of apple be well covered with the batter. Then put each piece into boiling lard, and fry a light brown. ' SLICED SWEET-POTATO PIE. Parboil and t>vo medium-sized potatoes; put them into a deep pie-plate that has been previously lined with puff-paste; pour over the potatoes a sauce made of one cup ot sugar, of butter, and one cup of boiling water; riuvor with a tea-spoonful of cinnamon, tea-spoonful of cloves and mixed, and the juice and grated rinds lemons; cover with paste. in a slow oven.

SWEET-POTATO PIE.

of potatoes boiled and rubbed smooth, pound of sugar, a small cup of cream, one fourth pound of butter, four eggs; nutmeg and lemon to suit the taste; bake in a crust.

This quantity will make two large pies. IRISH-POTATO PIE.

Two cupfuls of boiled potatoes nicely strained through a colander, one cup of milk, two of sugar, six flavor with wine and nutmeg. Bake on pastry, or in a dish like a pudding. A DELICIOUS APPLE-PIE. Six apples of medium size, a tumblerful of crushed or two tumblerfuls of rich cream, six eggs, the juice and grated rind of one lemon; the apples, and grate them; cream the butter and sugar together; beat the whites and yelks of the eggs separately; mix as for cake.

Bake in paste.

APPLE-PIE.

core, and stew the until transparent; pass through a sieve; sweeten to taste; add one cup of cream; fla

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pies.

vor with lemon; bake in puff-paste; have ready the whites of lour eggs beaten to a stiff froth, with six table-spoonfuls of; flavor with lemon; spread over the pies, return to the oven, and brown lightly. FRUIT-PIES IN VARIETY. Prepare and stew your sweeten to They need no flavoring.

Bake between crusts.

Plums require more sugar than any other fruit. Serve with cream. RHUBARB-PIE.

Put the rhubarb in deep plates lined with pie-crust, with a layer of to layer of rhubarb.

A grated lemon-peel may be added. Place over the top a thin crust; press tight around the edge of the plate. Bake about an hour in a slow oven.

Phubarb-pie must not be baked quick.

DRIED-FRUIT PIE.

six eggs and six of sugar together; add one cup of milk and one table-spoonful of butter; have a cup of dried fruit, peaches or apples, stewed until very soft, and rubbed through a sifter; sweeten to taste, and add to the other ingredients; flavor with lemon. Bake in paste.

DRIED-APPLE PIE. Soak the apples over night in warm water; stew in cider or water until When cool, sweeten and the juice and grated peel of one lemon to every two pieces; add a table-spoonful of butter. COCOA-NUT PIE.—No. The well-beaten whites of six eggs; cream one fourth of a of butter with six table-spoonfuls of sugar; add one of grated cocoa-nut; in

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; flavor with a wine-glass of wine and a little rose-water. Bake in paste.

COCOA-NUT PIE—No.

One cocoa-nut, six eggs, one pound of sugar, two of flour, one ounce; beat the eggs well; add the sugar, flour, and butter; beat all very light, and then add the the pastry; dubt powdered sugar on the top of the custard, and bake. COCOA-NUT CUSTARD.

Eight eggs, one half pound of butter, one pound of sugar, one large cocoa-nut and the milk of it; cream the butter and sugar together; in the other Bake in paste.

ALMOND-PIE.

One half pound of butter, one half pound of sugar beaten to a cream, six eggs beaten very light, a little rose-water, one half pound of blanched almonds pounded with rosewater or brandy to prevent oiling. Mix all well, and bake in puff-paste.

LEMON-PIE.—(Excellent.) The yelks of five eggs and the white of one; stir together with one half pound of sugar, one quarter of a pound of butter, the grated rind of three lemons and the one table-spoonful of sifted flour mixed with a little Bake on paste in tin phtes putting in the mixture; bake the paste until it turns white; pour in the custard and bake slowly.

Use the four remaining whites for a marangue; flavor with the juice of one lemon; put on top of pie when done, return to the oven, and brown lightly.

Orange-pie may be made in the same way, using oranges instead of lemons.

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rms.

LEMON CREAM PIE.

The jui.ce and lemons, f >ur eggs, one quarter of a pound of butter, one pound; beat all well together; place on the tire, and cook until it becomes the consistency of custard. Bake with under crust. LEMON-PIE.

The yelks of six eggs, four tea-cupfuls of sugar, one tablespoonful of butter, two tea-cupfuls of milk, the juice and grated rinds of four lemons, four of corn-starch or arrow-root; together; bake on paste.

done, have ready the six whites, beaten to a stiff froth, with eight table-spoonfuls of pounded sugar; flavor with lemon, spread over the pies, return to the oven, and brown lightly. LEMON AND POTATO PIE. Three sweet-potatoes of medium size; boil well and rub through a sifter; one pint of rich milk, one quarter pound of butter, one pound of sugar, the juice of three lemons and thegrated rind of one, the yelks of six eggs beaten well; mix all well together, and bake in puff-paste.

Use the whites for a marangue, and spread over the pies after they are cooked; return them to the oven and brown. ORANGE-PIE.

One half pound of butter and half a pound of sugar beaten to cream, four eggs, whites and yelks beaten separately; grate the rind of a sweet orange, and scrape the pulp from the inner skin, and stir with the butter, sugar, and Bake in puff paste. SOUR-ORANGE PIE.

Three eggs, the whites and yelks beaten separately, half a pint of boiling water, one of corn-starch wet and cooked liked starch, three cups of brown sugar, one ta-

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ble-spoonful of butter, the or oranges.

Bake in an open shell. PUMPKIN-PIE.

One cup of sugar, one cup of stewed pumpkin, two cups of sweet milk, three ginger, nutmeg, and lemon-peel.

Bake in an open shell. MOLASSES-PIE.

One cup of molasses, one cup of sugar, half cup of mi.k, eggs, a ginger, orange, or lemon. Bake on paste.

TRANSPARENT PIE.—No. One dozen eggs, whites and yelks beaten separately, one pound of sugar, one pound of butter. Mix the nicely, and place on the fire; stir gently until done; bake in puff-paste.

Before putting in the mixture, bake the paste until it turns white. TRANSPARENT PIE.—No. Beat eight eggs; put them into a sauce-pan with a pound of powdered one half pound of butter, and a nutmeg.

Mix well; set on the stir constantly until it thickens; set aside to rich puff-paste, line a pie-dish with it, and spread on a layer of sliced citron or preserved ginger; pour over the custard, and bake an hour in a moderate oven. MINCE-MEAT.

Two pounds of well-boiled beef or tongue chopped fine, to which add three pounds of raisins, three pounds of currants, one pound of citron chopped, the juice of six oranges with the peel chopped fine, one quart of preserved cranberries, four dozen pippin apples chopped, four table-spoonfuls of powdered cinnamon, three table-spoonfuls of allspice, six nutmegs;

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PIES.

mix together and chop well. Put in a sauce-pan two pounds of butter, two pounds of sugar, three pints of cooking brandy, three pints of sweet cider; simmer this ten or fifteen minutes, and pour over the mince-meat boiling hot; thoroughly, and put away in stone jars until wanted.

It is better to put as you use the mince-meat. Three large ones to the pint. MOCK MINCE-MEAT.

Three soda-crackers rolled fine, one cup of cold water, one of molasses, half cup brown sugar, three quarters of a cup of melted of raisins seeded and chopped, half cup of currants, one egg beaten light, half table-spoonful of powdered cinnamon, one of allspice and cloves mixed, one tea-spoonful of black pepper and salt mixed, half a glass of wine or brandy.

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GENERAL RULES.

In boiling puddings, mind that the cloth be perfectly clean. Dip it in hot water and dredge well with flour, by sifting the flour over it.

When bagged, tie the string tight, leaving sufficient room in the bag for expansion by swelling. and Indian puddings require muc'h room. Put the pudding in a pot of boiling water, placing an old plate on the bottom. Keep sufficient water in the pot to cover the pudding, being careful not to let the boiling cease one second.

A tea-kettle of boiling water should be at hand to add as the water boils away.

Dip the pudding into cold water immediately upon taking out, which prevents its adhering to the cloth. your pudding-bag of thick; if it is thin, it will admit the water and deteriorate the pudding.

If you use a pudding-mold, grease well with butter from which the salt has been carefully washed.

CONFEDERATE PUDDfNG.

Eub thoroughly into* four tea-cupfuls of sifted one ea-cupful of suet shredded and chopped fine, one tea-cupful of raisins seeded and chopped, the same quantity of currants washed and dried the day previous, and one tea-spoonful of cinnamon; stir into this one tea-cupful of molasses, and the

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same quantity of milk. Pour into a pudding-mold, and two hours.

Eat hot, with sauce.

BOILED CAKE-PUDDING.

One pound of sugar, one pound of six one tea-cupful of milk, one cream of tartar, half tea-spoonful of soda; sift the cream of tartar with the flour; mix the soda in the milk, and add it to the other ingredients when they are all mixed It is good with sliced citron, or raisins and currants. If plain, boil two hours; if with fruit, three hours. Serve with wineMINISTER'S PUDDING.

Three eggs, an equal weight of sugar and butter, and the weight of two eggs in flour; cream the butter and sugar well together; beat the eggs, and mix with the butter and sugar, beating the whole to a stiff froth; then add the flour by degrees, and the grated rind of a lemon. Pour in a mold, and boil gently for an hour. To be eaten with sauce. BOILED BATTER-PUDDING.—No. Nine eggs beaten until very light; then sift in a pint of; add a tea-spoonful of salt; lastly, add a quart of milk. Pour in a pudding-mold, and boil two hours. Eat with rich wine-sauce.

BOILED BATTER-PUDDING.—No. Eight eggs, eight one of Boil one hour, and serve with sauce. ENGLISH PLUM-PUDDING. Eight eggs, one pound and a half of raisins, one pound of currants, one pound of brown sugar, one pound of breadcrumbs, one pound of suet chopped fine, half pound of citron,

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or any candied fruit, quarter pound blanched almonds, one nutmeg grated, table-spoonful of powdered cinnamon, teaspoonful of powdered cloves, tea-spoonful of powdered mace, the grated rind of a lemon, half pint of brandy, wine-glass of wine, wine-glass of rose-water.

Put in a pudding-mold, and boil four hours. Pour brandy the pudding, and bring to the table burning.

AN EXCELLENT PLUM-PUDDING. One pint of bread-crumbs, one pint of flour, one pound of fresh suet chopped very fine, one pound of sugar, nine eggs, one pint of milk, half pint of wine and brandy mixed, one pound of raisins, one pound of currants, half pound of citron chopped fine, one nutmeg, one table-spoonful of cinnamon, one of mixed spice and cloves, one teacupful of molasses. Dredge the fruit well with a portion of this flour to prevent its sinking to the bottom pan.

Boil five hours according to the general directions.

with plum-pudding sauce. PLUM-PUDDING.

One loaf of baker's bread sliced, buttered,.and cut into pieces one inch square; put a layer of bread in the puddingmold, and then a layer composed of raisins, citron, cloves, cinnamon, and nutmeg; then another layer of bread, then the fruit and spices, and so on until the mold is full.

make a custard of five eggs, one quart of milk, and a cup and a half of sugar; pour the custard over the pudding, and boil six hours.

STEAM-PUDDING.

-One tea-cupful of raisins stoned and cut fine, one of beefsuet, one cup of molasses, one tea-spoonful of soda, one cup of milk, four cups of flour, a pinch of salt; cover close; keep over steamer for three hours. Serve with wine-sauce.

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REBEL PUDDING.

One cup of molasses, half cup of butter, one cup of sweet milk, one tea-spoonful of ground cloves, the same of cinnanamon, two tea-spoonfuls of allspice, small of soda dissolved in vinegar, enough flour to make a stiff batter. Boil four hours. SPONGE-CAKE PUDDING. Butter a mold well, and ornament it with dried cherries or raisins; then fill three fourths full with sponge-cake. over this a custard made of half a of milk, two half a cup of sugar. Boil or steam for half an with wine-sauce. BOILED ALMOND-PUDDTNG. Blanch of almonds; beat them to a smooth paste, with two tea-spoonfuls of rose-water; add one gill of wine, one pint of cream, one one gill of milk, one egg, one of FIG-PUDDING.

One pound of figs peeled and chopped fine, quarter of a pound of suet chopped fine; dredge with flour; one pound of bread-crumbs, quarter of a pound of sugar, two eggs, one tea-cupful; mix all well boil four Ornament the pudding with blanched almonds, and with wine or brandy sauce. BAKED ALMOND-PUDDING. Blanch one pound of almonds; beat them in a mortar to a smooth paste, with two tea-spoonfuls of rose-water; add one gill of wine, one gill of cream thickened with one large table-spoonful of bread-crumbs, seven eggs, and one nutmeg. Bake a light brown.

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QUEEN'S PUDDING. One quart of milk, one pint of bread-crumbs, one cup of sugar, yelks of four eggs, butter the size of an egg, and the grated rind of a lemon; pour in a pudding-dish, and bake. When done, spread over the top jelly or preserves; then beat the whites of four eggs to a stiff froth, with one cup of sugar and the juice of one lemon the pudding, and bake a light brown. PRINCE ALBERT PUDDING. of bread-crumbs, of sugar, half pound of butter, six eggs beaten separately, the juice of one lemon and rind of two, one wine-glass of brandy, four table-spoonfuls of any kind of preserves; bake in a moderate oven.

Serve with wine-sauce. APPLE-PUDDING.—(Excellent.) Peel and core eight or nine of medium size; put them into a stew-pan, with half a tumbler of water, a wineglass of wine, a heaped of sugar, a little cinnamon, mace, and lemon-peel.

the pan, and stew slowly the are tender; take them up, and let them get cold.

Fill the bottom of an earthen dish with the apples, and pour over them a rich custard made by beating together the whites and yelks of six eggs, with one quart of milk; sweeten to taste; bake in a moderate with solid or liquid sauce. • APPLE-PUDDING.

Pare a>nd chop half a dozen good sour apples. a pudding-dish, and put in a layer of gruted inch thick; add small bits of butter; put in a layer of chopped apples, with sugar and nutmeg, and repeat until the dish is full.

Pour over the whole a tea-cup bake thirty minutes. No sauce.

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BIRD'S-NEST PUDDING.

Put into three pints of boiling milk six crackers pounded fine—stir in carefully, to prevent lumping; add a of raisins; boil a few minutes; set aside to cool, after which add five well-beaten eggs, and sugar to taste; peel and core eight or ten apples, place them in regular order in a pudding-dish, and pour over thenl the custard; bake a light brown.

with sauce.

A NICE APPLE-PUDDING.

Butter a deep baking-dish, and it with alternate layers of thin slices of bread and butter and stewed apples. over this a custard made of one pint of milk sweetened to taste, and the beaten yelks of four eggs.

in a moderate oven.

Beat the whites of four eggs to a stiff froth, with eight table-spoonfuls of sugar; flavor with lemon or nutmeg; spread over the top of the pudding, return to the oven, and brown.

TAPIOCA-PUDDING WITH APPLES. table-spoonfuls of tapioca, two quarts of water, one and one half cups of sugar, table-spoonful of butter, twelve large apples; soak the tapioca in the water several; then pare and core the apples, and place them in a puddingdish, with two lemons sliced; pour over the other ingredients, and bake until the apples are done.

with sweetened A nice dish, cold for tea, served in a glass bowl. PEACH-PUDDING.

Five eggs well beaten, five table-spoonfuls of flour, five of sugar, five of milk, two and a half spoonfuls of butter, wineglass of brandy or wine* one soup-plate of peaches chopped Bake, and serve with wine-sauce or sweetened cream. SWEET-POTATO PUDDING.

Two tea-cupfuls of grated sweet-potatoes, one cup of but-

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ter, one cup of brown sugar, one cup of cream, one wineglass of wine and brandy mixed, one wine-glass of rose-water; nutmeg and cinnamon to taste. Bake slowly.

LEMON-PUDDING.—No.

One and a half pounds of sugar, the juice and grated rind of three lemons, eight eggs, one cup of butter, table-spoonful of flour.

all well as soon as prepared.

LEMON-PUDDING.—No.

The juice and grated rinds of two lemons, five table-spoonfuls one potato boiled and mashed, five eggs; add sufficient milk to make a thin batter.

Bake in a moderate oven. TAPIOCA-PUDDING WITH COCOA-NUT. Soak over night three of tapioca in oft' the water, and pour over the tapioca one quart of boiling milk, and boil ten minutes. Beat the yelks of four eggs with one cup of sugar and three table-spoonfuls of grated cocoa-nut; add to the boiling milk, and minutes longer; pour in a pudding-dish; beat the whites of thi'ee eggs to a stiff froth, with half a cup of white sugar; spread this over the top of the pudding; sprinkle thick with Bake a light brown.

TAPIOCA-PUDDING.

Soak over night one tea-cupful of tapioca in a pint of The next morning pour over the tapioca one pint of boiling milk, and add one cup of sugar, four well-beaten eggs, a wine-glass of rose-water, one table spoonful of butter, and a little nutmeg; pour in a pudding-dish, and bake half an Sago may be prepared in the same way.

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RICE-PUDDING.—No.

Boil four ounces of rice in a quart >-of milk until soft; in four ounces of butter; take it from the fire; add a pint of cold milk, two tea-spoonfuls of salt, and a grated nutmeg-.

When it is lukewarm, beat four eggs with eight ounces of sugar, and stir it in, adding eight ounces of raisins.

the whole into a buttered pudding-dish, and bake forty-five RICE-PUDDING.—No.

Boil a cup of rice in a quart soft.

When it is cooled a little, add the well beaten yelks of three eggs, two of butter, one cup of sugar, and a pinch of Bait; pour in a pudding dish, and bake; beat the whites of the eggs to a stiff froth with eight table-spoonfuls of sugar; flavor with the juice of a lemon; spread this over the top of the pudding; return to the oven and brown. SPONGE-PUDDING.

One fourth pound of flour, one fourth pound of sugar, one quart of sweet milk; boil these ingredients; then add one fourth pound of butter, and twelve eggs well-beaten.

all well together; pour in a pudding-dish in a pan of hot water, and bake one hour. SOUFFLI PUDDING.

Boil together one pint of milk and two table-spoonfuls of of flour, stirring to prevent burning; turn out to cool when Stir into the boiled milk ten table-spoonfuls of powdered sugar add the yelks of the eggs well; half a wine-glass of sherry; last, the whites of the beaten very light.

Bake in a deep dish thirty minutes CHAMBLISS PUDDING.

Three eggs, one small cup of flour, one cup of sugar, two

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cups of sifted flour; beat the yelks of the eggs with the sugar; cream the flour and butter together; add the whites of the eggs and a desert-spoonful of yeast-powder.

Bake in a quick oven.

Serve with liquid sauce. DIXIE PUDDING.

One cup of preserves, one cup of butter, one cup of sugar, half cup of flour, five eggs; cream the butter and sugar together; add the flour and eggs well beaten; lastly, the preserves.

Bake in a quick oven. A PLAIN PUDDING.

Six eggs, six table-spoonfuls of sugar, six table-spoonfuls of butter, one cup of flour, one cup; beat well, and flavor with nutmeg or lemon. in a moderate Serve with wine-sauce. DELICIOUS PUDDING. Slice a sponge-cake; butter the slices, and put in a pudding-dish; pour over this a rich custard made of a pint of milk, four eggs, and a cup of sugar, Bake half an hour. CAKE-PUDDING.

Put a layer of sponge-cake in a pudding-dish, and then a a layer of raisins, currants, and citron mixed (any kind of fruit—stewed apples are very good); another layer of cake, and so on the dish is full.

Pour over a custard made of a quart of milk and six eggs; sugar to taste. Bake a light brown. Serve with wine-sauce. INDIAN MEAL PUDDING. One pint of molasses, three well-beaten eggs, one teaspoonful of soda, one large spoonful stir in a sufficient quantity of boiled meal to make a thick batter; ginger.

Bake a nice brown. Serve with liquid sauce.

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MOLASSES-PUDDING.

Four eggs, three cups of flour, two cups of molasses, one cup of butter, one cup of milk, one tea-spoonful of soda dissolved in milk; mix molasses, eggs, and butter; then add the milk and soda; lastly, the in a moderate oven, and serve with sauce.

POOR AUTHOR'S PUDDING.

Flavor a quart of new milk by boiling in it for a few minutes half a stick of well-bruised cinnamon, or the rind of a small lemon; add a few grains of salt, and sweeten to taste; turn the whole into a deep basin. it is quite cold, add six well-beaten eggs, and into a puddiug-dish; cover the top entirely with slices of bread free from crust, and half an inch cut so as to join neatly, and butter on both sides.

Bake in a moderate oven for half an hour. Simple, and very good.

BIDDLE PUDDING.

One pint of milk, four table-spoonfuls of flour, four eggs; pour into a well-buttered pudding-dish, and bake twenty-five Bring it directly from the oven to the table, or it falls.

TWO-EGG PUDDING.

Two eggs, one cup of sugar, one table-spoonful one cup of milk, flour enough to make a stiff batter.

in a quick oven, and serve with wine-sauce. BUTTERMILK PUDDING.

Three cups of buttermilk, one and one half cups of sugar, two cups of flour, half cup of butter, three eggs, tea-spoonful of sugar; flavor with nutmeg.

Bake a nice brown, and

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CHOCOLATE PUDDING. One quart of milk, three ounces of chocolate boiled in the flavor with two tea-spoonfuls of vanilla, and sweeten When cool, add the beaten whites of three and the yelks of six eggs. Bake in a moderate oven. Sweeten the three remaining whites, beat to a stiff froth, pile on the pud ding, and bake a light brown. POTATO-PONE One quart of grated sweet-potato, one cup of sugar or molasses, two table-spoonfuls of butter. One table-spoonful of ginger, one tea'-spoonful of cloves and cinnamon mixed, half tea-cup of sweet milk, and a pinch of Bake two hours and a half.

CRACKER FRUIT-PUDDING. Mix six crackers pounded fine with one quart of boiling add one one tea-cup brown sugar, six eggs well beaten, half pound of raisins and currants each.

in a moderate MACAROON-PUDDING. Butter a deep pudding-dish, and it with alternate layers of macaroons and preserves; pour over white wine the whole is perfectly saturated add a rich made of a pint of milk sweetened to taste, and the beaten yelks of four Bake a rich brown.

whites of the eggs to a stiff froth, with a cup of white sugar; spread this over the top of the pudding, and brown. SNOW PUDDING.—No. TaKe a box of gelatine; pour on it a pint of cold water.

soft, add a of boiling water, the juice of four lemons, and half a pound of sugar; strain and put aside to

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it begins to congeal, beat in the of six eggs whipj)ed to a stiff froth. It must be beaten until very Light, and well mixed. into a mold, and set aside to congeal.

Serve with syllabub. SNOW PUDDING.—No. 2. One box of gelatine in one pint of then add one pint of boiling water. When entirely dissolved, add a pint of good wine, half a pound of sugar, one nutmeg, and the juice of one lemon; let come to a boil; then strain. Beat to a stiff froth the whites of six eggs, and mix with the jelly after it is partly congealed. with a rich JELLIED APPLES.

One pound of apples peeled and cored, one pound of sugar, and a pint of water; make a sirup of the sugar and water, and simmer the apples in it until the3T can be pierced with a straw.

Then take out the fruit in a glass bowl, and add half an ounce of gelatine to the sirup, and boil ten or fifteen minutes.

When the sirup is nearly cold, pour it over the apples, and let it congeal. Serve with syllabub.

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SWEET OR PUDDING SAUCES. WINE-SAUCE.

Two ounces of butter, two tea-spoonfuls ot flour, half pint of boiling water, one gill of wine, quarter of a pound of sugar, and half a nutmeg. Mix the flour and butter, pour in the let it for a few minutes, then add sugar and wine.

BOILED SAUCE.

Dissolve three cups of loaf-sugar in two cups of water, and to a thick sirup.

Flavor with ground cinnamon and grated nutmeg.

HARD SAUCE.

Stir to a cream one cup of butter and two of sugar wine-glass of wine or brandy, one tea-spoonful of essence of CREAM-SAUCE/ Kub together, till very half a pound of butter and the same quantity of sugar; add a well-beaten yelk of an egg and half of a goblet of wine. Warm through, stirring constantly.

Flavor with nutmeg. MILK-SAUCE.

In one cup of boiling milk dissolve two cups of loaf-sugar; add one quarter of a pound of butter, one wine-glassful of brandy, one wine-glassful of wine, and half a grated nutmeg.

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SWEET OR PUDDING SAUCES.

PUDDING-SAUCE.—No.

Beat to a cream oue cup of butter, and two of sugar over the fire and stir constantly extract of lemon or wine.

in the sauce on a half teacup of any tart jelly; stirring thoroughly.

PUDDING-SAUCE.—No.

Beat together four eggs and two cups of sugar; add one pint of wine, lemon and cinnamon to taste. Heat thoroughly, but do not let boil.

PLUM-PUDDING SAUCE.

One cup of butter, two cups of sugar, yelks of two eggs, and two table-spoonfuls of butter. all and add one wine-glassful of wine and one of brandy. on all two tea-cupfuls of boiling water. Simmer well, but do not boil.

APPLE-SAUCE.

Pare, core, and quarter the apples, let them stew in just enough water to cook them without burning them; cook until soft; mash well, and when done in the sugar or any seasoning you may like. Lemon-peel or sliced is a great advantage where the apples are not well flavored.

Nutmeg is always agreeable. SAUCE FOR FRUITS.

Whisk one half pint of cream and a tea-cup of white sugar flavor with nutmeg.

LEMON-SAUCE.

Beat to a cream one cup of butter and two of white sugar; stir in the juice and grated rind of one lemon. Grate nutmeg on sauce.

Three cups of sugar, one of cream, three table-spoonfuls of Boil, and when nearly done flavor to taste.

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ICES.

ICE-CREAM.—No.

Three pints of cream, three pints of raiik, nine eggs, one and a half pounds of white sugar; flavor to the taste.

Put the sugar in the milk, and let it come to a boil; have the eggs whipped up lightly, and together, and pour the boiling milk over it, stirring constantly to prevent curdling; then pour it into the pan and put on the let it thicken.

all the time from the bottom, to keep from sticking to the pah.

put in.two spoonfuls of vanilla and the cream. For flavoring with lemon squeeze the juice and grate the rinds of four large lemons, and pour it over one and a quarter pounds of powdered loaf-sugar; let it stand until the sugar is then strain and add to the cream, after it is in the freezer. ICE-CREAM.—No.

Two quarts and a half of milk, twelve eggs beaten together, two to egg, and' one spoonful of corn-starch. Beat sugar and eggs well together; pour on the boiling milk, and put back on the fire; simmer gently until of the desired consistency. Flavor when cold, and add a quart of sweetened cream. QUEEN'S ICE-CREAM.

Fifteen eggs, three pints of milk, sugar to the tase. Use only four yelks and all the whites; beat very light and make like any other custard. Do not use arrow-root or any thick-

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ices.

ening.

Have the same quantity of rich cream whipped very; flavor to taste, and freeze. ICE-CREAM WITHOUT EGGS. Two quarts of milk, two of whipped cream, one pound of powdered sugar, one box of condensed milk, and vanilla to the taste.

CHOCOLATE ICE-CREAM.

Make ice-cream as in No. 2, and before freezing add eight of grated chocolate, in milk or water to make a smooth paste. STRAWBERRY ICE-CREAM.

Sweeten and boil one gallon of sweet milk. Set it aside to; when ready to freeze stir in a quart of cream, whipped to a froth.

After the cream begins to freeze, stir in the juice of strawberries that have been strained and sweetened.

FROZEN. PEACHES.

Make a rich custard, as for ice-cream; when cold, put in a quart of ripe fruit that has been sweetened and mashed very Other fruits may be frozen in the same way. TUTTI FRUTTI ICE-CREAM. One pint of milk, one quart of cream, yelks of five eggs, light with the sugar, three cups of sugar, one lemonjuice and grated peel, one glass of sherry, and one half pound of crystallized fruits chopped. Heat the milk to boiling, pour slowly over the eggs and sugar, beating all together well.

Eeturn to the until sufficiently thick. cold, beat in the cream, and partly freeze before you stir in the fruit and wine.

Then freeze hard.

APPLE, QUINCE, AND PEAR CREAM. Take juicy fruit and till very tender; mash and rub

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through a into a rich custard, with the addition of cream well sweetened, and freeze. MACAROON ICE-CREAM. Make a custard of one quart of milk, four eggs, and sweeten to your taste.

When cool, add a quart of cream, sweetened and whipped light. Stir in two dozen macaroons, powdered very fine, and freeze. COFFEE FROZEN.

Prepare the coffee as for the table; add cream and making it sweeter than for the Freeze and serve in after dinner coffee-cups. COCOA-NUT ICE-CREAM. Make boiled custard, putting six eggs to a quart of milk. Just before freezing grate one cocoa-nut into half a gallon of The milk of the cocoa-nut must not be used, nor cream, as it will be too rich. FROZEN PLUM-PUDDING. Two of well-frozen ice-cream in a freezer, two of raisins two of currants, two ounces of citron cut very one and a ounce of chocolate fine, and one pint of Madeira wine. Put these ingredients into a stew-pan, and set it on the let it stew slowly half an hour cold, mix with the iceto which you may add one cup of strawberry preserves, one of peach, and one of cherries; then let it freeze. whipped cream, flavored with vanilla or maraschino.

WHITE ICE-CREAM.

Two quarts of fresh milk, twelve ounces of sugar, whites of eight eggs whipped, and two table-spoonfuls of arrow-root. all together until thick as custard, and when cold add one quart of whipped cream.

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ICES.

FROZEN BUTTERMILK.

Strain the buttermilk through a thin cloth, so as to remove all lumps and particles of butter, add sugar until very, very sweet, and vanilla.

as you would icePINE-APPLE SHERBET, OR ICE. Take four pine-apples, pare them, and cut in thin slices; put in a bowl with two pounds of loaf-sugar; let it stand one hour, then separate the slices from the juice and pour over of through a coarse cloth, squeeze hard, then add the juice and PINE-APPLE SHERBET.

Two cans of pine-apple; cut off the dark spots from the slices; chop very fine, and pour over it two quarts of boiling strain into this the juice; also, the juice of four lemons, five tea-cupfuls of white sugar, and just before freezing beat in the whites of six eggs, which have been whipped to a stiff froth.

FROZEN CLARET.

Make a sweet sangaree; flavor with lemon-juice and peel. LEMON SHERBET.

Make a rich lemonade of twelve lemons; straxi through a thick cloth and add the whites of six eggs beaten to a froth ITALIAN SNOW.

Make a lemonade, putting in as much sugar as the lemonade add the whites of twelve to ORANGE ICE.

One dozen oranges, juice of two lemons, two quarts of

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water, and sugar to the taste.

Rind of four oranges grated on sugar.

BISQUE GLACE'.—No. the yelks of eight eggs, and eight of powdered Flavor one pint of good milk vanilla, and it.

in a vessel set in hot water one and a half ounce of gelatine, and as soon as it is dissolved mix with the boiling milk; pour the boiling milk slowly on to the eggs and sugar, stirring all the time; when well mixed pass through a sieve and put in a very cold place to is called "apperiel,"

or preparation.

one pint of cream to a stiff froth, and when well beaten add it slowly to the mixture already prepared, which should be To freeze, you must have a tin mold, either square or rectangular; fill this with little paper molds, which must fit the tin mold exactly in every part.

Fill the little paper cases with the mixture, and cover the tin mold with a hermetically fitting top. In the bottom of a box made for the purpose, put about eight inches of pounded ice and coarse salt in alternate layers; in this place your tin mold of Bisque Glace' and another eight inches of ice and salt; cover the whole with a thick, heavy cloth, and let it stand six or eight The box containing the ice and salt should have a small hole, to allow the escape of the water from the melted ice.

When the mold is taken from the ice, wipe well before opening, to prevent any salt-water getting in. It is ready to serve.

BISQUE GLACE'.—No. Take some pieces of broken sugar, and rub off the rind of four lemons; then pulverize the sugar and mix with pound of pulverized loaf-sugar, moistened with the juice of the lemons.

six eggs very stir them gradually a quart of cream, in turn with the sugar and lemons.

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ices.

, Have ready some stale sponge-cake, grated very fine; the mixture it is a thick batter, which must bo beaten until perfectly free from lumps. Put into a porcelain kettle, and let it boil up once, stirring it nearly all the time; then freeze as ice-cream. CARAMEL ICE-CREAM.—No. One gallon of sweet cream, four tea- cups of powdered sugar, and five table-spoonfuls of caramels. Caramels.—Put in a stew-pan one t'ea-cup of nice brown sugar, and half a cup Stew over a hot fire till it burns a little. CARAMEL ICE-CREAM.—No. Make a rich custard of one of milk and or six Put two pints of brown sugar in a skillet, and stir constantly over a brisk fire until it is dissolved; do not let it burn.

Stir into the custard while both are hot. When cold pour it into three quarts of cream well beaten. CREAMS, JELLIES, &c. Soak in a pint of fresh milk one box of Cox's refined gelatine.

Make a boiled custard of one pint of milk, two eggs, and one fourth pound of powdered sugar. Put the gelatine that is soaked in the milk on the fire, stirring constantly until it is it gets boiling hot into a large bowl.

The custard may be strained into this as soon as it is made.

Stand in a cool place, and have two pints of pure cream, with sugar enough to sweeten, whipped to a stiff froth; add this just before it congeals; flavor according to taste with vanilla or other extract.

of or five eggs whipped to a stiff froth, and stirred very hard and

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rapidly into the Charlotte, after the cream has been put in, makes it very light and delicate. Have the mold lined with lady-fingers, and pour the Charlotte Kusse in just as it begins to congeal.

Do not let the cake project above the Charlotte, as it would prevent its standing nicely when turned out. If the cakes should be too long cut them off evenly, and push the little ends into the surface. Unless the weather is cold, the mold should be placed on ice. In a few hours it will be ready to turn out on the stand, and ready to be served. One quart of thick cream, one half pint of milk, one ounce of gelatine, whites of seven eggs, yelks of five eggs, twelve ounces of sugar.

Dissolve the gelatine in the boiling milk; take off the fire, stir in the yelks, and then the sugar and the flavoring.

When the custard is cold, but not congealed, in the cream, which has been beaten to a froth, and lastly the whites of the eggs. Dissolve three fourths box of Nelson's gelatine in a pint of warm milk.

Make a thick custard of one pint of milk, one fourth pound of powdered sugar, the whites of four eggs, and yelks of two.

When done, add the gelatine, stirring all flavor with one of vanilla.

Whip three pints of cream, sweetened with powdered sugar, to a froth, and add to the custard and gelatine.

Do not whip after they are well mixed, but pour a mold lined lady fingers, or sliced sponge-cake. CHARLOTTE RUSSE WITHOUT EGGS. Two thirds of a box of Cox's gelatine, in a tea-cup of sweet milk.

to a stiff froth one quart of sweet sweetened, and flavored with vanilla.

the gelatine is dissolved and cool, stir it into the cream and

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CREAMS, JELLIES, &v. \Q§ all well together.

Put a mold lined ladyfingers.

CHARLOTTE RUSSE.

Beat separately the yelks and whites of five eggs. Add to the yelks three fourths pound of loaf-sugar, beat well. Soak in not a of a box of gelatine, and put to Whip very light one quart of the the gelatine over the yelks a,nd beating all the When cold enough, add the cream. CHARLOTTE RUSSE WITHOUT CREAM. Haifa box of gelatine in a large cup of water, one pint of milk, one cup of sugar, and four eggs. Beat the yelks and stir into the boiling milk; let this cook until nearly as as custard, then add the gelatine.

nearly cold add the whites egg?, whipped to a froth.

Flavor with vanilla. BLANC-MANC E.

Boil a quart of milk and sweeten to the taste. Dissolve an ounce of isinglass or gelatine, and pour it into the milk; at the same time remove the milk from the When nearly cold flavor with vanilla and pour into a mold. Set it on ice to harden.

CHOCOLATE BLANC-MANGE. In one pint of water dissolve one ounce of gelatine. one quart of milk, four ounces of grated chocolate, and three fourths pound of sugar together for five minutes; then add the gelatine, and stirring constantly boil five minutes longer. Flavor with one of vanilla, and pour a mold.

To be eaten with sweet cream. NEAPOLITAN BLANC-MANGE. One quart of milk, one ounce of gelatine, three ounces of

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16(5 almonds blanched and pounded in a mortar with one tablespoonful of rose-water, to prevent oiling, and three fourths cup Heat the milk to boiling, having previously soaked the gelatine in a cup of it for an Put this in when the milk is boiling hot; add the pounded almonds, and all together ten minutes before putting in the the gelatine has dissolved, strain through a thin muslin bag, pressing it well to get. out the flavor of the almonds. There should be three or four bitter ones among them. Separate the blanc-mange different portions.

one part beat one large table-spoonful of chocolate wet with a very little boiling water, and rubbed to a smooth paste, for the brown; beat into the other part a large table- spoonful of currant jelly for the pink (or currant or cranberry juice), yelk of an egg, beaten for the yellow.

Leave the fourth part uncolored. Return each part, except the fourth, to the fire, stirring until very hot, but not boiling. cold and a stiff, pour carefully a wet mold, the white first, then the pink, next the yellow, and the chocolate last.

Set in a Loosen, when firm, by dipping the mold in warm water for a moment, and turn out on your stand, when the order of colors will be reversed.

Put a little vanilla with the chocolate. SYLLABUB.—No.

Have a quart of very rich cream; wash and wipe lemons, and with a very sharp knife pare off the entire rind. Mix one half pint of Madeira wine with half pint of white sugar, powdered, and the lemon-peels; let it stand to extract the flavor of the lemons; then add it slowly to the cream, and whip up the whole. SYLLABUB.—No.

of cream, the whites of four eggs, one glass of white wine, and two tea-cups of powdered sugar. Whip half

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CREAMS, JELLIES, &>c.

the sugar into the cream; the remainder into the eggs. Mix these, add the wine, and flavor to the taste. TO WHIP CREAM. Sweeten the cream powdered white with any extract, or with lemon or orange, by rubbing sugar on the peel.

Set a bowl near with a sieve over it, then whip the cream, and as it rises to a froth take it off with a skimmer, and put it into the sieve to drain; whip also the cream which drains off. If the cream is a sour, it may be sweetened by adding a small quantity of soda. ALMOND-CREAM.

Beat four ounces of sweet almonds, and a few bitter ones, in a mortar, with a tea-spoonful of water, to prevent oiling, both having been blanched.

Put the paste to a quart of cream, and add the juice of three lemons, and sweeten to the taste; beat it to a froth, which take off on the shallow part of a sieve.

Fill glasses with some of the liquor and froth. IMPERIAL CREAM. Boil a quart of cream, with the thin rind of a lemon, and stir it until nearly cold. Have ready in a bowl or dish that you are going to serve it in, the of lemons strained, as much as' will sweeten the which pour dish from a large tea-pot, holding it high, and moving it about to mix with the juice.

It should be made at least six hours before it is used; and a day is better.

ITALIAN CREAM.—No. One quart of cream, two boxes of gelatine, one pound of sugar, yelks of ten eggs, and flavor the cream to the taste strawberry flavoring is the nicest.

Whip the -cream to a stiff froth.

Beat the eggs very light, and mix in the sugar well; then pour in the cream. Dissolve the gelatine in suffi-

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cient warm water to cover it, and when it begins to congeal add it to the mixture.

all into the mold, and when stiff cover with grated cocoa-nut or syllabub, ornamented with bright jellies or preserves. ITALIAN CREAM.—Nc.

Three three pints of cream or milk, and sweeten with sugar to the taste; flavor with vanilla, and add one paper of gelatine.

Stir constantly until it boils; beat in the yelks of eight eggs, and stir them well into the boiling milk; it into a mold, and let it stand on ice five or six hours. sweetened cream.

BAVARIAN CREAM.—No.

Take half a box of gelatine; pour on it one pint milk; when soft pour on a pint of hot milk, and sweeten to your taste.

While this is congealing churn up a quart of rich cream; sweeten and to your taste.

When the gelatine begins to thicken, beat in the syllabub, which must be churned very thick. You may add a little milk if the cream is too thick.

Do not put in any of the thin part of the syllabub, as it will make it heavy. BAVARIAN CREAM.—No.

One quart of thick cream, one pint of milk, two eggs well half box of Cox's sparkling gelatine. First, pour a small cup of milk on the gelatine; let this stand while the cream is being whipped. Flavor the cream with wine and sugar, as you would syllabub. Put the pint of milk on the as soon as it is hot pour the soft gelatine into immediately put in the beaten Stir them rapidly in until the custard is done.

Pour out, sweeten and flavor with vanilla; when cold, whip up the cream, and before the custard congeals stir it rapidly in.

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CREAMS, JELLIES, &*c.

SPANISH CREAM.

Three pints of milk, one ounce of gelatine, six eggs, twelve table-spoonfuls of sugar. Beat the yelks and sugar together. Soak the gelatine in about half a pint of cold water, pour the boiling milk on the eggs and sugar, then stir in the gelatine; put it on the fire and let come to a boil, take off and place to vanilla.

it commences to conceal stir in the whites, which have been beaten to a froth. RASPBERRY CREAM.

Put two large table-spoonfuls of raspberry jam in a sieve, pour over, and work through one pint of cream, then whisk it until Meanwhile dissolve half an ounce of gelatine, two ounces of white sugar in a tea-cup of milk, and add gradually to the thick turn into a mold.

CHARLOTTE POLONAISE.

Boil over a slow fire one and a half pints of cream. it is boiling have ready six yelks; stir them gradually the boiling cream—take care to have it smooth and free from lumps.

Let this mixture boil ten minutes, then divide it by putting into two sauce-pans. Mix into one pan six ounces of chocolate grated fine, two ounces of loaf-sugar, one fourth of macaroons broken Put into the other pan one dozen bitter almonds, of shelled sweet almonds blanched and pounded, one ounce of citron cut fine, and four ounces of pounded sugar. Stir this in well; let it come to a boil and set aside to Cut a large spongecake into slices inch thick; spread one slice thickly with chocolate cream, and one with almond cream. Do alternately until all the cream is used up.

Serve cold.

AMBROSIA.—No.

Eight or a dozen oranges peeled and sliced, one cocoa-nut

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•_, grated, one pine-apple sliced. Alternate layers of each with sugar and wine.

AMBROSIA.—No.

Alternate layers of sliced oranges and grated sugar sprinkled upon each layer of orange; have the top of APPLE-FLOAT.

A quart of stewed apples mashed fine and passed through a fine sieve, sweetened with white sugar to the taste, flavored with vanilla or lemon—grating the rind in the apples if flavored with in the well-beaten whites of Beat until very light. Serve with rich cream; or pile on glass bowl half filled with cream or rich nice mixed with cream and frozen. APPLE ME'RINGUE.

To three or four cups of nice mashed apples, add beaten yelks of two eggs, half cup of sugar, a little milk, one and a half table-spoonfuls of butter. Mix well and bake a few minutes; when cold, spread evenly on top a me'ringue made of whites of eggs, beaten to a stiff froth and sweetened. PORCUPINE.

Eight eggs to a pint and a half of milk. Take out four the and it on the When just ready to boil take off and till cool, or it will curdle.

Sweeten to taste, and flavor as you choose.

Put a loaf of sponge-cake into a deep soak thoroughly with wine, and then stick over it blanched almonds cut in pieces. Pour over the custard just before sending to the table. APPLE-SOUFFLE'.

Twelve large apples, six eggs, one pint of milk, and one lemon. Pare and core the apples, stew

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CREAMS, JELLIES, &c. them with the lemon-peel and sugar until soft; press through a sieve.

Make a custard with the yelks of the eggs and milk.

a pie-dish the apples, and with the the of the eggs to a froth, and spread on the Sift a table-spoonful of white sugar over all, and bake in a moderate oven for ten CATEAN POMMES.

Boil in a pint of water one pound and a half of loaf-sugar, it becomes a rich Weigh two pounds of after they have been peeled, cored, and cut small; boil them in the sirup with the grated peel and juice of a large lemon, till they are reduced to a pulp; then put it into a mold. The following day serve it turned out in a glass dish, with a rich BOILED CUSTARD.

To each quart of milk allow five eggs and five table-spoonfuls of sugar.

Put the milk on the fire with half the sugar whip the whites to a stiff froth, and when the milk is scalding hot put it in the whites with a skimmer, and when partially set take them out.

Have the yelks well beaten with the balance of the sugar, and put in the milk, stirring constantly to prevent scorching.

sufficiently take up and to the in cups or glasses, laying the whites on the top, and grating nutmeg over it.

BAKED APPLES.

Pare, core, and cut in thin slices, sprinkle sugar between each layer and bake. They will be candied and excellent.

Peaches and pears prepared in the same way are very nice. BAKED PEARS.

Peel and core the pears, place them in a baking-dish, and fill the middle of each with brown also, strew sugar

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over the pan about an inch The juice of lemon or orange-peel, or stick of cinnamon inserted in the center of will improve the Add enough water to dissolve the sugar. Bake until quite soft. Serve with cream or milk.

TIPSY-CAKE.—No.

Cut a sponge-cake through twice, to make three put layer upon layer in a dish, with wine and jelly between each piece; make a rich custard to pour over the whole. The above is a good way to utilize not only stale sponge-cake, but cup or pound cake.

TIPSY-CAKE.—No.

Pour over a jelly-cake as much white wine as it will absorb, and stick it all over with blanched sweet almonds. with whipped cream. LEMON-JELLY One box of Cox's gelatine in one pint the juice and rind of three lemons if large, four if small, one and three fourth pounds of loaf-sugar, three pints of boiling water, five wine-glasses of wine (sherry, cookingor Champagne).

strain and set aside to congeal.

WINE-JELLY.—No.

One package of gelatine, one quart of water, three fourths of a pound of white sugar, four lemons, half pint of sherry or good Madeira wine, one ounce of mixed spice—cloves, allspice, mace, and cinnamon. Put the gelatine, sugar, water, spices, juice and peel of the lemons into a brass or porcelainlined kettle; set on the fire, stirring occasionally, until the gelatine is perfectly dissolved. Have ready the stiffly-beaten whites of two eggs, with which you have mixed a dozen or fifteen pieces of charcoal, each piece about the size of the end

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CREAMS, JELLIES, &>c, of your finger; empty the eggs and charcoal into the mixture on the fire; well, and just before it begins to boil add the wine.

Kemove from the fire just as soon as it boils up once; let it stand kettle about and strain through a flannel jelly-bag until clear.

If you wish to have it a beautiful amber color, drop in just taking from the fire a few drops of liquid burned sugar. B} T using more or less of the burned sugar you can obtain any shade of amber you wish WINE-JELLY.—No.

To one pint of cold water add one ounce of gelatine, the juice and slices of two lemons; let it stand until the gelatine softens, and pour over one pint of boiling water, one full pint of loaf-sugar; thoroughly dissolved, and pour in. a pint of wine; strain through a flannel-bag, and set aside to congeal.

In this way jelly can be made with little time and trouble.

JELLY AND FRUIT. Line a charlotte or jelly-mold with various kinds of such as stoned cherries, strawberries, pieces of peaches, etc., by dipping the fruit in jelly and sticking it to the sides. Arrange in any design wished fill the mold with winejelly, and place on ice.

This makes a beautiful dish, if the fruit is arranged with taste. JELLY OF IRISH MOSS. Half an ounce of Irish moss, a and a half ©f fresh boil down to a pint, and remove any sediment by straining.

Add one tea-cupful of lemon-juice or peach-water to give an agreeable flavor. CALF OR HOG FOOT JELLY. Have four feet scalded and scraped; split them, and them in a gallon of water until they have gone to pieces, and

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the liquor reduced to one Skim off all grease; the liquor through a jelly-bag; set aside to cool, when it will be a firm cake of jelly. To each quart allow a pound of sugar, a pint of Madeira wine and a wine-glass of brandy, three sticks of cinnamon, juice and of four lemons, of four eggs; boil twenty minutes; do not then add a tea-cup of cold water, and boil five minutes longer.

Strain through a flannel bag; but do not squeeze or press the bag, as it will render the jelly cloudy. MARASCHINO JELLY.

Add to some nice, clear gelatine jelly maraschino enough to flavor it.

Put the mold a vessel, with ice and around it; then put the mold one fourth full of jelly; place in it as it cools a layer of Malaga grapes. When this is congealed, pour on some more jelly which is cold, but not congealed; then another layer of grapes; fill up the mold in this way.

Serve when If in preparing it the jelly stiffens too rapidly, set it in warm water.

Other kinds of fruit can be substituted lor the grapes.

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PAESER VES AND JELL IES. PRESERVES AND JELLIES. In making preserves, procure firm, ripe fruit, as it is desirable to have the natural flavor of the fruit, which can not be obtained from hard, unripe fruit. Use the best loaf-sugar; but if not convenient, good brown sugar will do by clarifying, which may be done by stirring in the sirup the whites of one or two eggs, carefully taking off the scum as it rises, until the sirup is clear. It is not well to expose the fruit long to the action of the sun, as it has a tendency, to toughen it.

Have your jars well cleaned by washing in weak lye, or soda-water.

Put your preserves in the jars hot, which may be done without risk by placing the jars on a towel folded in several thickness saturated with cold water. Cover the top with a paper cut to fit inside the mouth of the jars; wet in brandy or whisky; cork tightly.

FIG PRESERVES.

Drop them in a weak salaratus-water, and let remain for fifteen minutes; wipe them dry, and to a pound of figs allow quarters of a pound When the has boiled, put in the figs, and boil them untif they look clear; take out the fruit, and sun it for two hours; then return to the sirup, and boil a little while before taking off. They may be flavored with either ginger, mace, cinnamon, or lemon.

If lemons are used, do not put them in the ing sirup, as that will make them hard.

Slice them, take out the seeds, and put in a vessel with a very little water,

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and boil until tender; then pour the lemon and the water in which it was boiled into the sirup. If lemons can not be obtained, use the oil of lemon, which should be put in when taken from the fire. TO PRESERVE BLUE FIGS. Peel, and throw into a solution of lime-water (one tablespoonful of air-slacked lime to half a bucket of water). Let them remain for nearly an hour; drain well. To every pound of figs add three quarters of a pound of white sugar. lemons very thin; take out the seeds, and strain in the preserving-kettle use as little water as will dissolve the sugar; then put in the figs, and boil until cooked through.

Seal up in jars while boiling hot. FIG MARMALADE.

Use ripe figs; place them in cooking soda-water for a few minutes; wipe dry with a coarse cloth; then put them on to boil, with just water enough to cover them; soft, mashing often.

When soft, put three quarters of a pound of to a pound of figs slowly; frequently to prevent burning.

oil of lemon, or anything preferred.

TOMATO PRESERVES.

The impression generally prevails that these preserves are very indifferent, but, if properly prepared, they will rival any Take half a bushel of ripe tomatoes; scald and and as they' ai*e peeled plunge into cold water; cut them in halves (across the tomato), so as to extract any seed; throw in water, and when cleansed and thoroughly washed, weigh, allowing one pound of loaf-sugar to the same of fruit.

Make a sirup of sugar and sufficient water thick enough, add the tomatoes; cook slowly until done. Be careful when they are nearly done, or they will burn. Fla-

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FRESER VES AND JELLIES. vor with sliced lemon cut in the preserves when about half STRAWBERRY PRESERVES. Stem and wash the fruit carefully, and to every pound of fruit allow a pound of loaf-sugar. Put in a kettle a layer of fruit and a layer of sugar; let stand about an hour, and they will make sufficient juice without adding water. (Do not let them stand too long, or they will have a shrunken appearance.) until done, but not too fast.

Blackberries may be preserved in the same way. BLACKBERRY JAM. Weigh the fruit, and press it through a colander.

To every pound of berries add a little more than half a pound Boil slowly until as thick as desired, stirring constantly.

APPLE PRESERVES. Pare and slice your apples; weigh them and your sugar, allowing a pound of crushed sugar to a pound of fruit. In a stone jar place a layer of apples, then a layer sprinkling every layer with enough to moisten the let this stand all night. In the morning, remove the apples; put the sirup in a kettle, adding a little more — enough to the Clarify the sugar the whites of two eggs; it, and return to the kettle; on the fire; when nearly boing hot, put in the apples; give them a good scald, but do not allow them to remain long enough to break; remove from the sirup, place them in dishes, and sun them until a little tough; return sirup, boil a short time, and sun again; then return to the sirup, and boil until quite clear and the sirup is lemons sliced, or with ginger. Seal tight.

CRAB-APPLE PRESERVES. Boil in clear water the core can be easily removed.

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tin tube is the best arrangement for taking out the cores.

a sirup, allowing two pounds of sugar to one pound of fruit; put in the fruit and clear; sun a short time, and boil again. PEAR PRESERVES.

To one pound of pears put three quarters of a pound of Peel and quarter your fruit; then drop into the boiling sirup.

After boiling awhile, take out and put in the sun; then put in the sirup some race ginger, or cloves if liked return the fruit to the boiling sirup, and boil until done. PLUM PRESERVES.

Have the plums nearly ripe; allow a pound of sugar to a pound of fruit.

Put the plums in a kettle of cold water, and heat gradually until it boils; pour off this do not use it, as impair the of the preserves.

Make a sirup of the sugar and enough water to cook them in. When the sirup has boiled a few minutes put and let it boil until done. QUINCE PRESERVES.

Pare and core the quinces, taking out the defective parts; cut in halves or quarters; place them in a preserving-kettle, with enough water to cover them; lay a plate over the top to keep in the steam, and Take out the strain the liquor, and retain it to make your sirup of, allowing a pound of sugar to the same of fruit. The weight should be taken boiling the the 3irup has boiled twenty minutes, and been well skimmed, put in the quinces, and boil half an hour.. Take them up, lay on a dish, and expose to the sun for an hour; then return the fruit to the sirup, and boil until done.

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PEESER VES AND JELLIES. QUINCE MARMALADE.

Wash and quarter the quinces, taking out the cores, but do not pare; put them in a kettle with sufficient water to stew in; until soft; run through a sieve, and to each pound of this pulp put a pound Eeturn to the kettle, cook slowly, and stir constantly until done. WATER-MELON PRESERVES. To a bucket of cold water add two handfuls of lime. Cut your rinds, either water-melon or cantaloup; let it remain in the lime-water twenty-four hours, turning it often from the bottom.

Take out of the lime-water, and soak in clear water to remove the lime, changing the water frequently. Scald in strong alum-water, with grape or butter bean-leaves, keeping the vessel well covered that the rind may have a good green color.

Let them boil in this about ten minutes; then drop the rind in cold water; in a strong ginger-tea, making enough to cover the rind well, and long enough to impart a flavor of ginger to the rind.

sirup, using two pounds of white sugar to one pound of rind, and water to the rind perfectly transparent.. Do not put in the fruit until the sirup boils; then cook slowly. The rind should be weighed as soon as cut. Sliced lemon is a great improvement; when not at hand, the oil of lemon may be used, but not until the preserves have been taken from the fire—while hot. PEACHES PRESERVED IN THEIR JUICE. Wash, wipe, and pare with a silver or fine steel knife; halve, and remove the pits; to each pound of the fruit use one half pound of the loaf-sugar.

Sprinkle a little sugar in a deep earthen bowl; then put in a layer of peaches; alternate with sugar until all are closely packed, covering the top with sugar, cover tightly, and set aside for ten or twelve Pour all into a preserving-kettle; let them come to a boil, and

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as fast as the pieces swell sufficiently take out with a silver spoon and place in a glass, air-tight, preserving-jar. As soon as the jars are filled, pour the boiling sirup over the peaches, filling the jars to the top; seal at once, 1 have kept peaches and other fruit prepared in this way perfectly good three and four years. PEACHES PRESERVED WHOLE. Take the large, white clingstones; pare evenly; to every pound of fruit allow a pound of powdered loaf-sugar them in large earthen tureens,—a layer of fruit, and one of; let them remain over night; then boil over a gradual fire until transparent; then pour the fruit and sirup into large dishes; place them in the sun until the sirup is almost a jelly and the fruit well cooked; put them in jars. See that no bubbles of air are left in the jars. Place a brandy paper on the top.

Seal carefully.

BRANDY PEACHES.

Select ripe peaches, but not soft; drop in lye or soda-water to remove the furze, and wipe with a coarse towel. sirup, allowing a half pound of sugar to one of fruit, and one half pint of water.

Put the peaches and boil five minutes.

After taking the fruit out, if the sirup is too thin add more sugar, and a thick sirup is made.

Put the peaches in a jar, and to a measure of sirup put a measure of brandy, ond pour over the fruit. PEACH-CHIPS.

Take ripe peaches; peel, and cut from the seed. thin sirup; the peaches in until they look clear; then lay them on a sieve to drain; in dry brown sugar, and expose to the sun in dishes; change to dry dishes, and dip in sugar again until entirely dried and crystallized. The sirup may be kept and used for more peaches.

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PEESER VES AND JELLIES. PEACH-LEATHER.

Prepare the peaches as you would to eat with milk; then strain through a; butter panes of glass and spread it out thin on them, and put in the sun. The second day turn it.

PUMPKIN-CHIPS.

Weigh equal quantities of sugar and pumpkin cut thin or shaved with a plane; the sugar over the pumpkin, and let it remain over night. not need any water.

To every pound add one orange or lemon cut into thin slices. Some prefer ginger as a flavoring.

the pumpkin is perfectly clear, and the orange-peel is soft; take all out, and lay on a dish in the sun for half an hour; boil the sirup quite thick; then put the preserves back. WATER-MELON OR CITRON PRESERVES. Pare the rinds, and soak in salt-water one night, then in clear water until all the 3ak is extracted; then scald in alumwater, with grape or butter- bean leaves, and a lump of alum the size of a hickory-nut; then throw in cold water; in clear water; then boil in ginger-tea. Make a sirup, allowing to a pint of the boils, put in the fruit, and cook until tender and transparent then take out the fruit, and boil the sirup until thick. The above is for ten pounds of fruit. CANTALOUP PRESERVES. Select sound fruit; pare, and divide into quarters, and cut each quarter into several pieces; take the seeds out carefully; weigh the fruit, and to every pound allow half a pound of the best loaf-sugar. Put the fruit in a preserving-kettle, and boil in water for hour, or until quite clear; and place them on a large dish; put the sugar into the ket-

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tie, and add water enough to dampen the sugar; boil until clear; then add the fruit, and boil slowly until it becomes almost transparent, and soft enough to allow a straw to pierce through without breaking. A few lemons sliced and boiled with the in the sirup, and a few ginger-roots added boiling, will improve the Put the fruit in jars, and pour the boiling sirup over it.

SOUR-ORANGE MARMALADE. Hasp the orange on a vegetable grater to remove the deep yellow.

Then peel the oranges; quai'ter the peel, and until tender enough to pierce with a straw.

change the water three or four times, using each time boiling G-et all the pulp and juice free from the skin; pour over the seeds a pint of boiling water, and let it stand until jelly-like; pour off, and save; pour more water on the seeds until all the jelly is extracted. Cut the peel into strawlike strips; weigh the peel, pulp, and jelly-water, and to each of this allow a pound all until jellylike.

ORANGE-PEEL PRESERVES. Put the peel in salt-water for twenty-four hours; then soak in clear water; boil in weak alum-water, then in clear water. sirup of a pound of sugar to the same of peel, and boil until clear.

SCOTCH-ORANGE MARMALADE. large, ripe oranges, and weigh them, and to pound of fruit allow one pound of crushed sugar. Pare off the yellow rind of half the oranges, and put it over the fire; tightly, and let it simmer slowly until tender. Grate off the yellow rind of the remaining oranges; quarter the fruit, squeeze out all the juice and pulp, a'nd remove the seeds and skin.

To each pound of sugar add half a pint of cold

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PRESER VES AND JELLIES. water, and the white of one egg to every two pounds of sugar; let the sugar stand nearly dissolved; then slowly, and skim off what rises. Pound the boiled parings in a mortar, or chop them very fine, and turn into the sirup after it has become very thick; then boil ten minutes, stirring often; put in the juice, pulp, and rind, and boil for hour, or until transparent.

Lemons can be mixed the oranges—one to every fifteen—and a little more sugar added with good effect. This recipe makes the famous Scotch marmalade used so much for a breakfast dish. It is sold in all large groceries in cities, but can be made at home at much more reasonable rates.

Try a little of it with good bread and for a dessert. dish, and you will not sigh for pie. PINE-APPLE PRESERVES. Pare and slice the fruit. Make a sirup of half a pound of sugar to a pound of fruit; when the boils, put fruit, and let it remain a the jars with the hot fruit, and pour on the sirup. To be kept in airtight jars.

Prepared in this way, much of the flavor of the fruit is preserved. APPLE-JELLY.

Wash and cut up the apples, leaving the cores; put them in a kettle with enough water to cover; then strain through a flannel bag.

If the apples are very tart, allow one pound of the best white sugar to a pint of sirup; then boil until it jellies, which maybe ascertained by trying in a cup of cold water.

In case the apples are not tart, allow half a pound to a pint of Two lemons cut up and adde 1 fruit while boiling will impart a pleasant In general, twenty minutes will be long enough to boil after the sugar is added. It will be more economical, and the jelly will be lighter, if only

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quantity is boiled after the sirup is mixed with the sugar say a quart at a time. PLUM-JELLY.

Have your plums thoroughly ripe; put them in a kettle, with two pints of water to half a bushel, three pints to a bushel; let them boil until done, stirring all the time. they have all burst they are done, and should be poured slowly through a sieve. After all the juice has dripped out, it through a piece of flannel. To every pint of juice put one pound of loaf-sugar; put it on, and let it boil it jellies.

Take the fruit that is left, and place on the fire, allowing a pound of sugar to the same of fruit, or a little more weight of; cook until This will make very nice marmalade.

GRAPE-JELLY.

Pick and wash your grapes; put them in a kettle, and to six pounds of fruit put half a pint of cold water. Place the kettle on the fire, and steam until the grapes have yielded their juices; then strain, and to each pint of juice add one pound of loaf-sugar.

Cook fifteen or twenty minutes. QUINCE-JELLY Wash and cut up the quinces, taking out the cores; boil in clear water until tender; strain through a flannel bag, and to each pint of the liquid allow a pound of loaf-sugar. until done.

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CANDY.

CANDY.

SUGAR-CANDY.—No.

Six cups of sugar, two cups of water, one cup of vmegar, of Boil without Begin to pull it as soon as it can be handled, using only the fingers, and not the hands; pull rapidly.

Do not grease the hands if you can pull it without.

SUGAR-CANDY.—No.

Dissolve two pounds of loaf-sugar in two cups stir in one tea-spoonful cream of tartar, table-spoonful of extract of vanilla, two table-spoonfuls of vinegar, and one full of Do not the mixture it boils, or it will sugar. When done, pull until white, handling as little as possible. HOARHOUND CANDY.

In one quart of water boil one package of dried hoarhound, as obtained from the druggist, till reduced to one pint. this tea on four pounds of brown sugar; boil as sugar- candy, —without stirring,—and when add a spoonful of butter. Pull very little.

is excellent for a cough.

PEA-NUT CANDY.—No. To two pounds of sugar add one tumbler of water, one talbe-spoonful; boil, stirring constantly. Just be-

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fore taking off, stir in a pint of parched and pounded peanuts (measure after prepared).

Drop with a spoon upon buttered plate.

PEA-NUT CANDY.—No. Make sugar candy as No. 1, leaving out the vinegar. Do not stir it.

done, pour thinly upon buttered plates covered with parched pea-nuts from which the thin skins have been taken.

COCOA-NUT CANDY.

Dissolve two pounds of loaf-sugar in the milk of one large let it boil, and when nearly done in the This must be stirred Drop from a spoon on buttered dishes. COCOA-NUT DROPS.

To a grated cocoa-nut add half the weight in sugar, and the white of one egg beaten to a stiff froth. Drop the mixture in small cakes on buttered paper, and sift sugar over Bake them fifteen minutes in a slow oven. TAFFY.

One pound of sugar, one quart of good molasses, half pound; let this boil until nearly or quite done stir in one grated Grease your biscuit-board, and pour the taffy on; then pour essence of lemon over it. When cold, take a large knife and cut in squares. ALMOND-TAFFY.

of quarter of a pound the grated rind of a lemon; until done; pour this in a dish sprinkled thickly with blanched almonds cut fine, but not pounded.

When nearly cold, mark off with a buttered knife, but do not raise it until perfectly cold. CARAMELS.—No.

Two and half pounds of brown sugar in sufficient water

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CANDY.

to it, quarter of a pound these together or fifteen minutes, and add one and a quarter pounds of grated chocolate dissolved in have a pint of creamor milk; cook slowly one Pour on buttered plates, and when nearly cold mark off in small squares. CARAMELS.—No.

One fourth jDOund of grated chocolate, one and a fourth pounds of brown sugar, one fourth pound of butter, one teacup of or milk; boil the whole briskly half an hour, Have ready buttered plates out on them, and when nearly cold mark off in small squares. HONEY CREAM-CANDY. Ten pounds of white sugar, with just enough water to dissolve it.

When neai'lydone, add a tea-cup of molasses; cook till well done; then add half a tea cup of oil of lemon to suit the To prevent graining, put in a tea-spoonful of Pull rapidly, and handle lightly. MOLASSES-CANDY. Dissolve one cup of sugar in half a cup of vinegar; mix with one quart of molasses, and boil until it hardens when dropped from the spoon into cold water; then stir in a tablespoonful of butter, and one tea-spoonful of soda dissolved in hot water.

Give one hard final stir, and pour into buttered dishes.

Pull hard until white, using only the tips fingers.

WHITE NOUGAT.

Ten pounds of white sugar, half a gallon of strained honey, three pounds of blanched almonds, one table-spoonful of oil of lemon.

After the sugar is melted and strained, cook until nearly done; have the honey boiling, and pour on the sugar in the kettle; set it on the fire again, and when it boils up

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well pour out on a greased marble; add the oil of lemon.

When cool enough to handle, turn it up and bleach on a candy-hook; when white, take off and spread it out on the marble, and sprinkle the blanched almonds all over it; fold it up, and spread out again with more almonds. Continue working it over the same way until ail the almonds are worked in; then form into a long bar, and cut up in square pieces.

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To eight gallons of water add one gallon of molasses and a half gallon of spirits. Put a cask, shake well a few times, then add a of good yeast, or two yeast-cakes' Keep in a warm place; in ten days slip a sheet of brown paper—which has been rolled up and dipped in molasses—into the bung-hole barrel.

Cover the bung-hole a piece of muslin until the vinegar is good; then close it with a cork.

EXCELLENT VINEGAR. Take four gallons of rain-water, one gallon of Louisiana or Florida and two yeast-cakes inches square.

Put these together in a jar.

Do not exclude the air while fermentation is going on. A little sunshine on it will hasten the making of the vinegar. SPICED VINEGAR.

To four gallons of strong vinegar add one pound of ginger, one dozen cloves, one ounce of mace, nutmeg, pepper, allspice, and red pepper; also, a little turmeric, and of grated horse-radish.

The should be ground and inclosed in a muslin bag.

It is better your spiced vinegar and keep it on hand ready for pickles, as it improves from standing. Prepare pickles in the usual way, and pour this vinegar over them. Pickles keep better when the vinegar is not boiled.

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TOMATO CATCHUP. (Good.) Cut any quantity of ripe tomatoes across the middle, put in a large kettle, and let them simmer till soft; them first through a colander, then through a the liquid again until the watery substance ceases to rise on the surface.

To every half gallon of tomato-juice add one quart of vinegar, four table-spoonfuls of salt, two table-spoonfuls each of black pepper and dxy mustard, one tea-spoonful of cayenne pepper, one tea-spoonful of whole cloves, and one clove of garlic. again until it is thick.

Cook and seal while hot.

Use a porcelain kettle. TOMATO CATCHUP.—No. Take one bushel of ripe tomatoes, remove the stems, cut them into two pieces, and cook them in a porcelain kettle until they are tender; then strain them through a sieve; add half a gallon of white wine vinegar, four cloves of garlic well chopped, one pound of sugar, one table-spoonful each of allspice, cloves, mace,—these must bo ground,—and one small cup of salt.

Bring this mixture to a boil; when cool, bottle and seal well.

TOMATO CATCHUP.—No. Wash the tomatoes, cut them up, put them in a porcelain kettle, hour, and then strain them through a To four quarts of liquid add of vinegar, eight pods of green pepper, and two onions chopped fine, two table-spoonfuls each of ground black pepper and salt, two table-spoonfuls of whole cloves and allspice. Boil until it becomes brown.

it well.

CUCUMBER CATCHUP. grate, and squeeze through a all the is exhausted, one peck of full-grown cucumbers.

Then add cider-vinegar, pepper, and onion to

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Put in glass jars, pour a table-spoonful of olive-oil in each, and seal them well. PEPPER CATCHUP.—No. Take four dozen large red pepper-pods, three quarts of vinegar, three table-spoonfuls of grated horse-radish, five onions andone clove of garlic. Boil until soft, and strain through a Then add two of black all.

spice, mace, cloves, and salt. Boil again ten minutes; then Some add one quart of tomatoes and one cup of PEPPER CATCHUP.—No. Take fifty large red peppers, one gallon of vinegar, and of the peppers are well Strain them through a sieve, getting as much pulp as possible.

GRAPE CATCHUP.

Take five pounds of grapes, boil and strain them through a colander; add to the grape-juice one pint of vinegar, two and a half pounds of sugar, one table-spoonful each of cinnamon, cloves, a of Boil again until the catchup is a little thick. FRENCH MUSTARD.

One pound of Coleman's mustard, one half gallon of vinegar, one half-pint bottle of Worcestershire sauce, and one of Mix these, then boil to the consistency of French mustard; add to this, while boiling, one jar of French mustard.

ITALIAN MUSTARD One large onion, one half-tumbler of water, one tea-spoonful of brown sugar and black pepper, one half teaspoonful of salt, and two table spoonfuls of mustard. the onion, put the other ingredients in a cup, and add enough

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of the water in which the has been to mix; then add a little vinegar and a small glass of claret. CITRON SWEET PICKLE.

Put the cut rind of water-melon in strong brine; let it remain nine days; in strong alum-water twenty- four in clear water twenty-four hours, changing the water several times.

To one quart of vinegar add two and a half pounds of brown sugar, one table-spoonful of whole, and one tea-spoonful of cloves. Let these ingredients; then add the fruit, and let it boil until you can easily stick a fork in it.

BLACKBERRY SWEET PICKLE. To one pound and a half of half-ripe berries put one pound of sugar, one pint of vinegar, and spices to suit the taste.

Boil twenty minutes.

DAMSON PICKLE.

Four pounds of fruit, one pound of sugar, and spices to the boiling vinegar over them nine mornings in succession.

GERMAN PICKLE.

To seven pounds of fruit take three pounds of sugar, one of cider -vinegar, one ounce each of cloves and mace.

Let the vinegar and sugar come to a boil; pour this over the; repeat the process three mornings. Let it boil fifteen minutes, when the pickle will be ready for use. SWEET PICKLED FIGS—No. Pluck ripe, but not full-ripe figs, stems on.

Put in a jar; sprinkle on salt—one half pound to a peck of fruit.

boiling water sufficient to cover figs, then let it stand twelve hours; then drain in a colander. If too salt, rinse with fresh Fill jars with the fruit, and pour over it hot boiling

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vinegar that has had added to it, a pound gallon, and boiled.

Put sticks of cinnamon and some cloves in the jar.

SWEET PICKLED FIGS.—No.

Gather five quarts of figs, with stems. Let them be only half ripe.

Put them in salt-water, and let them stand twelve Dry them, then parboil in alum-water, using a piece of alum half the size of a nutmeg. Be careful not to let them break; when soft, take them out and wash in three buckets of clear water, to take the alum out. Dry them well.

sirup with a pint of sti-ong vinegar, a very little water, and a pound of sugar.

Flavor with mace and cloves. When the has boiled well put the figs it.

Use glass jars.

These pickles will keep for years. SWEET PICKLED PEACHES.

Eemove the skin from the peaches by making a mixture of boiling water and concentrated lye.

Put in the peaches and let them remain until the rough skin begins to dissolve. Have ready a pan of cold water to drop them in; wash them thoroughly, then put them on dishes to dry. To each pound of peaches use one quarter of a pound of sugar, half a pint of white wine vinegar, two ounces of and one ounce each of cloves and mace. Put the vinegar, sugar, and spices in a kettle to boil; then put the peaches in; cook them until you can pass a straw through them. Be careful not to let them break in cooking.

SWEET-PICKLE PEACHES.

Take seven pounds of fruit, three pounds of sugar, and one pint of vinegar.

boiling, put in the fruit; add a few cloves, spice, and some cinnamon; put these in a muslin bag. Boil twenty minutes.

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SWEET PLUM PICKLE. To ten quarts of ripe plums use seven pounds of sugar, one pint of strong vinegar, half ounce each of allspice and mace, and two grated nutmegs. Make a sirup of the vinegar and sugar and spices. Pour this over the plums for three da}-s, taking care to have the jars well closed.

The fourth day boil the fruit with the sirup, until it is almost a jelly. RIPE CANTALOUP PICKLE. To three pounds of fruit add two pounds of sugar, one and a quarter pints of vinegar, a dozen cloves, a piece of cinnamon, four pieces of white ginger, a tea-spoonful each of celery-seed and salt. Boil all together. MELON PICKLE.

Take ripe cantaloups, peel and slice, drop into vinegar, and let it stand twelve out, and to one gallon of vinegar add three pounds of sugar and one tea-cupful of cloves, spice, and cinnamon mixed.

and boiling drop in the melon and let it remain ten it off into a jar, and the next day the again and pour over the melon while hot. OIL MANGOES.

Gather the melons a size larger than a goose-egg; cut a slit from the stem to the blossom, and take the seed carefully out; fill them with let them remain two weeks, turning them over frequently.

Then wash them in water two or three times, to remove all salt, and spread on dishes to dry.

Stuffing.—Wash one pound of white ginger in boiling water; when soft, slice thin one pound of grated horse-radish, one pound of onions chopped fine, one pound of white mustard-seed, one ounce of mace, one ounce of nutmegs, two ounces of turmeric, and one handful of whole black Make these ingredients into a paste with a quarter

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of a pound of dry mustard and a large cupful of olive-oil.

Put a clove of garlic in each melon; sew the melons up after stuffing, and pack in jars with the caps up. Strew some of the stuffing over each layer of mangoes, and cover with cold vinegar, adding another cup of olive-oil. Notice at intervals, and if needed add more vinegar. They should be kept in a dry place, and closely covered. PEPPER MANGOES.

Gather your pepper when green. Cut a slit in each pepper; take the seed out carefully and wash them. Pour weak, boiling brine over them, and let them stand four days; renew the brine daily, and always have it boiling hot. Freshen the peppers, and stuff them with cabbage that has been chopped very fine, and seasoned with cinnamon, mace, and cloves that have been pounded fine, and with whole, white mustardseed.

After stuffing the peppers tie a cord around each one; pack them in a jar and pour strong, boiling vinegar over them three weeks in succession. The last time add a small piece of alum to the vinegar. PEPPER MANGOES WITH OIL. Cut a slit in each pepper; take the seed out, and put the peppers in salt-water; let them remain two days. Freshen the peppers and stuff them the following mixture:

Chop onions and pickled cucumbers very fine. Add a teacupful each of mustard and cabbage-seed, a tea-spoonful of dry mustard, and the same of black pepper; also, one teacupful of sweet-oil.

Sew the peppers up.

Put them in a jar and pour boiling vinegar over tnem. CUCUMBER MANGOES.

Prepare two gallons of cucumbers as you would other melons for mangoes.

Make stuffing of two pounds of sugar, a small piece of horse-radish grated, one and a half ounce each

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of white and black mustard-seed, and the same quantity of celery-seed.

Mix well and stuff the cucumbers; place them in a jar and pour on them of apple-vinegar, sweetened PEACH MANGOES.

Gather one peck of clear-stone peaches before they are fully ripe.

To remove the rough skin drop them in boiling lye, then in cold water; wash them in several waters, then wipe them dry.

Cut the peaches on one side and remove the stone.

Make the dressing of white-head cabbage chopped a pound of white mustard-seed, two spoonfuls each of allspice and grated horse-radish, one tablespoonful each of cloves, mace, and a the peaches, put them in a jar, then cover well with boiling vinegar.

CUCUMBER PICKLE.

small cucumbers; put them in a strong brine for forty-eight hours.

off the brine and wash the cucumbers in cold water.

Lay butter-bean leaves in the bottom of a kettle; put in the cucumbers, and cover them with water in which a piece of alum the size of a hickory-nut has been; closely more leaves; simmer slowly until the cucumbers are green. Drain the cucumbers. To every fifty allow four quarts of vinegar, one ounce each of ginger, allspice, cloves, cinnamon, black pepper, celery-seed, and a few small the vinegar and together, pour over the cucumbers boiling hot, and simmer a few minutes.

SPANISH PICKLE.

One peck of cucumbers, one half peck of green tomatoes, four cabbages, three handfuls of onions, eight pods of green pepper—all these chopped fine; three quarters of a pound of white mustard-seed, a handful of bhick pepper, one ounce of

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celery-seed, a small tea-cup of each; mace and allspice. One pound of brown sugar, one pint of molasses, one table-spoonful of salt, and one gallon of vinegar. Mix these ingredients in a kettle, and let them simmer. Pour over the pickles.

CABBAGE PICKLE.—No.

Take on quart of finely- chopped onions, three table-spoonfuls each of cloves, white mustard-seed, black pepper, celeryseed, and ground mustard, half a pound of brown sugar, and three quarts of strong vinegar. Simmer this compound until it begins to thicken.

it over one gallon of finely- chopped cabbage, and boil a few minutes. CABBAGE PICKLE.—No.

Take red or white cabbage; remove the leaves from.the stalk, wash them thoroughly, put them in a wooden tray, and chop it fine; sprinkle well with let it stand twelve hours; then wash all the salt out of it, put it on trays or dishes to drain off the water.

Put in a kettle a sufficient quantity of white wine vinegar, to cover the cabbage. Flavor with whole; when the vinegar comes to a put in the cabbage and let it boil three quarters of an When cool, put it in air-tight jars. JERUSALEM ARTICHOKE PICKLE. Scrape the artichokes well and soak them several hours in brine.

Boil together vinegar, cloves, celery-seed mustard-seed, mace, and black pepper, in quantities to suit' your hot pour over the artichokes.

Cover closely.

WALNUT PICKLE.

Select walnuts before the shells begin to harden.

strong brine of salt and water, using a quarter of a pound of salt to a quart of water; soak the walnuts in this a week, then put them in the sun until they turn black.

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half a pound of mustard-seed, half ounce each of allspice, cloves, and mace, two ounces of black pepper, and four large spoonfuls of grated horse-radish. Boil all these ingredients in» one gallon of vinegar; pour over the walnuts, covering them entirely.

Pickled walnuts improve with age. RAILROAD PICKLE.

Take one peck of cucumbers, cut them in pieces one inch thick, and four onions sliced. Lay these in a kettle, adding the following:

Three ounces of turmeric, two pounds of sugar, half a cup of black pepper, two table-spoonfuls of dry mustard, one half ounce of mace, one cup of allspice, and two table-spoonfuls of ginger. The spices must be ground.

Cover well with vinegar. Cook two hours.

CHOWCHOW.

Take a peck of white cabbage and cut fine, three dozen onions sliced thin, sprinkle both with salt and let them stand twelve hours;. then press out the salt-water and spread them on dishes to' dry.

For seasoning take a half box of mustard, two ounces of turmeric, a very little red pepper, half a pound of white mustard- seed, and a of horse-radish.

Beat the following and add two table-spoonfuls of each:

Cloves, mace, ginger, nutmeg, and celery-seed. Put cabbage and all the ingredients in a kettle, cover well with strong vinegar, and let it come to a boil. After taking from the fire add one pint of salad-oil. ONION PICKLE.

Take small onions, peel and drop them into cold water to prevent changing color; then drain them and boil them in equal parts of milk and water; drain "and cover with best Season with red pepper and white ginger-root. MUSTARD PICKLE.

After your fruit has been in brine, soak it in clear water

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CATCHUP, SAUCES, AND PICKLES. until the is out.

Tako a kettle that holds a little more than a gallon; put in the bottom a layer of grape-leaves. Sprinkle in pulverized alum,— apiece the size of a nutmeg, a teaspoonful each of cinnamon, allspice, black and red pepper; also, two table-spoonfuls of sugar, then a layer of fruit Continue these layers until you the kettle; cover vinegar and let it simmer over a slow fire until green. Mix smoothly with vinegar five boxes of mustard, seven and a haif cups of sugar; to this add one table-spoonful each of cloves, mace, celery-seed, cinnamon, turmeric, and four table-spoonfuls of salad-oil; mix first vinegar from your fruit, and pour this mixture over it. Allow the whole to boil a few minutes. In three weeks it will be ready for use. GREEN-TOMATO SAUCE. One peck of green tomatoes, twelve large; them and lay on dishes, sprinkling each layer with Set them aside for twenty-four hours. Drain them through a sieve until they are perfectly dry. Put them in a kettle and cover with strong vinegar.

Let them simmer, but not boil, until quite tender. To flavor them, add one quarter of a pound of white mustard-seed, three pods of red pepper sliced thin, one ounce each of allspice, mace, cloves, black pepper, and celery-seed; also, three table-spoonfuls of sugar. removing it from the fire add a half pint of brandy, and a half tea-cup of sweet-oil. PICKLE-SAUCE.

Take six quarts of green tomatoes, two quarts of green one quart of onions; slice them up separately, sprinkle them with salt, and let them stand two days. strain them from the brine;. add one gallon of vinegar, one tea-cup of sugar, one box of dry mustard, a half pound of white mustard-seed, two spoonfuls of each black pepper, cin-

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nanion, cloves, and mace.

The must be ground.

Boil fifteen minutes. REGENT PICKLE.

Take two gallons each of cucumbers and cabbage, one pint of onions.

Chop all these very fine; then add a quarter of a pint of salt, one pound of sugar, two table-spoonfuls each of allspice and cloves, five table-spoonfuls of dry mustard, one paper of celery-seed, and two gills of white mustard-seed. Mix all well, and put it over the fire a few minutes. Stir it

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TO PREPARE COFFEE.—No. Pick over the grains to remove all imperfect ones; wash, drain, and dry.

Parch always on top of the stove, In this way it is rapidly and evenly.

When a good brown, and just after taking off the stove, before emptying from the pan, stir in a table-spoonful of butter; this quantity to two or three pounds of coffee. TO PREPARE COFFEE—No. Scald the green coffee, and dry in the oven; leave in till parched a good brown. When done, have the whites of one or two eggs beaten to a stiff froth; stir in the coffee, and set back in the oven a minute to dry. Parched coffee should always be kept in a close can or jar. HOW TO MAKE COFFEE. To every half pint allow one of ground coffee.

Do not grind too fine, either for or dripped coffee.

TO MAKE TEA.

First scald the tea-pot with boiling water.

Allow a teaspoonful of tea for each person, or each half pint of water. After putting the tea in the tea-pot, only pour on a little of the boiling water at first; allow to steep a few minutes, and then pour on the balance of the water.

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Hot or iced tea is best made of mixed tea—equal quantities of black and green.

Mix two heaping table-spoonfuls of chocolate to a smooth paste with water.

Stir in half a pint of water, and allow to five minutes; then add half a pint of milk. Serve hot.

Dissolve two squares of Baker's chocolate in a cupful of hot water; beat well the yelks of four eggs with six tablespoonfuls of sugar, and mix in the chocolate. Have boiling a quart of new milk; the mixture in the milk, and let boil a few minutes Serve very hot, and on the top of each cup lay a spoonful of the whites of the eggs beaten to a stiff froth.

MILK-PUNCH.—No.

in a glass of new milk of white sugar, the same of brandy; grate nutmeg on the top. punch is generally prepared in this way for invalids. MILK-PUNCH.—No.

One glass of fresh milk (must be very or it curdle), one egg beaten very light, with one table-spoonful Mix with the egg and sugar one table-spoonful of brandy; pour on the milk, and grate nutmeg on the top. HOT MILK-PUNCH.

Beat together, very light, the yelks of two eggs and two table-spoonfuls of sugar; add two table-spoonfuls of sherry wine or brandy, and pour over all one pint of boiling milk, and grate nutmeg on it.

Drink as hot as possible.

CREAM NECTAR.

Put into a porcelain kettlo three pounds of loaf-sugar, two ounces of tartaric acid, one quart of water; set the

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fire; when warm, add the whites of two eggs beaten to a froth; it well for a few minutes, but do not let it boil.

it, and add a tea-spoonful of essence of lemon, and bottle.

Put two table-spoonfuls in a glass, it half full of cold water, and stir in one fourth tea-spoonful of Drink while effervescing. CHAMPAGNE CUPS.

Two bottles of champagne, two dessert-spoonfuls of white sugar, two bottles soda-water, a half lemon squeezed, a half lemon sliced, one wine-glass curacoa, a few sprigs of borage, and plentifully iced.

Cut lemon very thin, and throw in the CLARET CUP.

Two bottles of claret, two table-spoonfuls of white two bottles of soda-water, half a lemon squeezed, half a lemon sliced, two wine-glasses of sherry, one wine-glass of maraschino wine, or cordial; use ice plentifully.

Slice lemons thin, and throw in the peel. EGGNOG No.

To each egg allow one table-spoonful of sugar and one table-spoonful of brandy or whisky; beat the eggs, whites and yelks together partially beaten, add the sugar; then till very light; add the brandy last. the eggs are beaten in this way it requires more time; but they are not so likely to separate. For an invalid, sherry wine is a delicate substitute for brandy. EGGNOG.—No.

Allow the same proportions as above. Beat the whites and yelks of the eggs separately, the whites to a stiff froth. For about twelve eggs beat very light a pint of sweet cream, and stir in just before eating.

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EGGNOG.—No. 3.

To each egg allow one small wine glass of brandy, one table-spoonful of sugar; beat the whites and yelks separately. After beating the yelks well, gradually add the sugar, then the brandy; also allow about three wine-glasses of rum to about one dozen eggs; pour in the milk, as much as you like, —say a quart to a dozen eggs,—and last stir in when they are as light as they can be beaten. SHERRY-COBBLER.

In a tumbler of lemonade stir in a wine-glass of sherry wine, and pounded ice. Sliced pine-apple may be put in if desired.

A GOOD COCK-TAIL.

Dissolve four square lumps of white sugar in one of water; add one small wine-glassful of whisky and one tea-spoonful of Boker's Bitters. Add ice.

WHISKY PUNCH.

Six quarts of water, one quart of strong green tea, two pounds of sugar, two dozen sliced lemons, two sliced pineapples, one bottle extract of vanilla, one grated nutmeg, and one gallon of whisky. PRINCE REGENT PUNCH. Six quarts of water, one quart of strong green tea, two dozen lemons sliced, one gallon of whisky, one of curacoa cordial, two pine-apples sliced, and two pounds of loaf-sugar.

Float strawberries over the top, if in season. ROMAN PUNCH.

One gallon of water, one pint of wine, one pint of old rum, half pint of brandy, four lemons, and sweeten it well.

Add more brandy if needed. Ice abundantly, or freeze.

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A PLEASANT DRINK, OR BEER. Three pounds of brown sugar, one and a half pints of molasses, four ounces of tartaric, acid; mix in two quarts of boiling it, and when cold it is fit for use.

two table-spoonfuls for a tumbler two-thirds full add half a tea-spoonful of soda; flavor with any extract you like, as you use it. CORN BEER.

Two gallons of water, one quart of boiled corn well cooked, two quarts of molasses, a small quantity of ginger. Let it stand until ready for use, BLACKBERRY CORDIAL.—No. Boil the blackberries in a little water about fifteen minutes; then strain them.

To one of juice put fourths of a pound of sugar; season with cloves, cinnamon, and allspice, and three quarters of an To quarts of the juice put in one quart of brandy. BLACKBERRY CORDIAL.—No. To each quart of blackberry-juice add one pound of white half an ounce of cinnamon, one fourth an ounce of mace, two table-spoonfuls of cloves. Boil this mixture twenty minutes; strain, and when cold put to each quart a of French brandy. BLACKBERRY CORDIAL.—No. Fill a demijohn with blackberries perfectly ripe, and pour on as much whisky or brandy as it hold; taste—about a handful of cinnamon, two of allspice, and a dessert-spoonful of cloves to a five-gallon jar.

Allow it to stand about three weeks, after which pour off the liquor, and sweeten to the taste.

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BLACKBERRY OR PEACH CORDIAL. fill your glass jars with fresh-gathered berries, or peaches cut up; fill up with whisky, and let it stand six months or more.

Pour off the whisky, mash the berries well, strain, and put in their juice. Put sugar into a brass kettle, and cover with enough water to make a thick sirup; tie in a piece of muslin some mace, cloves, and any other spices you wish; drop in and boil fifteen or twenty minutes. Pour into the whisky, and bottle. MINT CORDIAL.

After the mint is washed, bruise it slightly, and put in a stone jar or other vessel and cover it with whisky.

Let it stand twenty-four hours; then strain, and to a quart of it put a pint of loaf-sugar. CHERRY CORDIAL.

Put cherries in your jar, and cover with whisky. stand two weeks; mash and strain through a add sugar to make a thick sirup. SCUPPERNONG WINE.—No. To one gallon of the juice of the grape add two pounds of white sugar.

When the sugar is dissolved, pour into demijohns or kegs, reserving a small quantity to fill up the demijohn, which must be kept well filled and uncorked until the wine ceases to ferment. The best plan is to fill them every morning.

When fermentation ceases, strain it carefully and it, being careful not to cork it too tightly. In drawing it for use, be particular not to shake the bottle, or the wine will mix with the lees and become muddy. SCUPPERNONG WINE.—No. Press the juice from the grape, and to every gallon put three pounds of good sugar; put into an open-mouthed vessel, with a thin cloth over it, and let stand three or four days;

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skim, and put in jugs, taking care not to cork tightly until the fermentation ceases. Set away for six or eight weeks then bottle for use. BLACKBERRY WINE.—No. Measure your berries, and bruise them. To every gallon add one quart of boiling water; let the mixture stand twenty-four hours, occasionally.

To every gallon put two pounds of sugar. Cork tightly, and let stand till the following October, when it will be ready for use. BLACKBERRY WINE.—No. Measure and bruise your berries, and to every gallon add one quart of boiling water; let stand twenty-four hours, stirring occasionally. Strain off the liquor into an open vessel, to every gallon adding three pounds of good brown sugar. Let it remain open about ten days, skimming it frequently; then put it into jugs.

Do not cork tightly. Let it remain so for three or four weeks, when fermentation will be over. Cork tightly.

In the fall it will be ready for use. SOUR-ORANGE WINE.—No. Peel the oranges; cut across in halves, and squeeze; and to every gallon of juice add five gallons of water and twenty-five pounds Ferment and bottle as you would other wines. Use for this the sour, not bitter-sweet orange.

SOUR-ORANGE WINE—No. 2. one of orange-juice, pounds of sugar, and the beaten white of an egg.

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" I own that nothing like good cheer succeeds. " Always endeavor to have the food for the sick as attractive in appearance as in taste. Prepare and serve in small quantities, as fresh as possible. Avoid consulting the patient as to what he would like to eat.

Study all the peculiarities of the patient, and humor him whenever by so doing you do not interfere with the instructions of the physician. BEEF-TEA.

About three pounds of lean, juicy beef cut in small pieces. Put in a strong bottle or wide-mouthed jar; place the jar in a vessel water, and put on the fire, with a weight on top to keep it down in the water, having previously corked it closely.

for three or hours; pour tea, and season with salt. If desired, add one dozen allspice and half a dozen cloves before boiling. Any grease rising on the top must be carefully skimmed off.

A small tin bucket closely covered, with a flat-iron placed on top as a weight, is an excellent substitute for the orthodox bottle or jar, as in the old way the bottle is often broken by the heat just as it is ready to take up, and all the tea is lost.

The bucket should be new, and very clean.

HASTY BEEF-TEA.

Cut up in very small lean, juicy beef, and pour on

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just enough cold water to prevent burning. Wutch closely to prevent scorching. If beef-tea is allowed to cool, any grease in it can be readily detected and taken oft".

Heat only the quantity desired to give the patient at one time CHICKEN-ESSENCE. Take a whole small chicken or half of a large one; mangle it, so as to crush the bones; pour on it a pint and a half of cold water, and drop in three allspice. it over a fire, and notice what time it begins to boil; allow it to continue boiling twenty five minutes, when the water will have extracted all the strength of the chicken, and will be palatable to anybody after the addition of a very little is most nutritious, and has never been known to be distasteful to a sick person when well made and offered hot.

A spoonful every hour suffice for a very weak person, without other nourishment; yet it may be safely taken in largerquantities, it the patient wishes it.

CHICKEN-BROTH. Cut up half of a chicken, and pour on one quart Place over the fire, and allow to slowly two After boiling one hour, add a table-spoonful of salt and pepper to taste. Skim carefully while boiling. MUTTON-BROTH.

One pound of mutton or lamb cut in small on this one quart of cold wSter, and allow it to boil till the meat falls to pieces; cover close while strain, and table-spoonful of rice and a parsley or thyme, boil half an hour, stirring frequently; then add pepper and salt to taste, and four table-spoonfuls of milk. EGG-TEA.

Beat one egg very light, with sufficient sugar to sweeten.

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Pour on this a tumbler of boiling water and a wine-glass of sherry or other liquor, according to taste. After adding the water, etc., have another vessel ready, and pour the tea rapidly and repeatedly from one vessel to the other to prevent curdling,, Drink warm.

SOUP MAIGRE..

Take of butter half a pound; put it in a deep stew-pan, place it on a gentle fire till it melts, shake it about, and let it stand it has done making a noise.

Have ready six medium-sized onions peeled and cut up small; throw them in and shake them about.

Take a bunch of celery cut in pieces about an inch long, a large handful of spinach cut small, and a little bundle of parsley chopped these into the pan, and shake them about for a quarter of an hour then sprinkle in a little flour, and stir it up.

pan two quarts of boiling water, and add a handful of dry bread-crust broken in pieces, a tea-spoonful of pepper, and three blades of mace boil gently another hour; then beat up the yelks of two eggs, with a tea-spoonful of vinegar; stir them in, and the soup is ready. The order in which the ingredients are added is very important. EEG-SOUP.

One pint of water, the yelks of two eggs, a lump of butter as large as a big walnut, sugar according to taste; beat them up together over a slow gradually adding the it begins to boil, pour it backward and forward between the sauce-pan and bowl till quite smooth and frothy BEEF AND CHICKEN TEA.

Take one pound of lean beef, one half of a hen, boned; pound together in a mortar; add one fourth of an ounce of salt; put in a stew-pan with two and a half pints of water; stir over the fire till boiling. Then add carrots, onions, leeks, and celery, cut fine.

Boil half an hour; strain, and serve.

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Beef-tea and broth should not be kept hot, but heated up as required It may be warmed, but never prepared sick-room, for nothing sets an invalid against food as much as cooking.

NUTRIENT ENEMA.

Take of beef-tea pint, and thicken it with a teaspoonful of tapioca.

Reduce one and three fourths ounces of raw beef to a fine pulp, pass it through a colander, and mix the whole up with twenty grains of acid pepsin and a dessert-spoonful of malt flour. It should have a bright rose tint, and exhale a rich meaty odor. Not more than a quarter of a pint should be used at a time, and that slowly.

Thus frequent repetition is facilitated. If the pepsin and malt are not at hand, the other portion of the liquor may be administered alone.

ANOTHER EGG-TEA.

Beat the yelk of one egg with a dessert-spoonful of sugar; add a spoonful of brandy, stirring all the time. Grate in a little nutmeg, and pour on half a pint of boiling milk. EGGNOG.

One egg beaten with a dessert-spoonful add one table-spoonful of brandy or wine and half a cup of ICED EGG.

Beat very light the yelk of one egg, with, a table-spoonful stir in this a tumblerful of very finely-crushed ice; add a table-spoonful of brandy and a little grated nutmeg.

Beat well together, and drink immediately. BLANC-MANGE.

Two table-spoonfuls of corn-starch thoroughly beaten with one egg.

Stir this into a pint of milk when nearly boiling;

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salt, sugar, and flavoring a few minutes, and pour into a mold to congeal. To be eaten with BREAD-PUDDING.—No.

Take of crumbs of bread two ounces, one third of a pint of new milk boiling hot; pour the hot milk on the and let it stand about an hour covered up; then add the yelk of an egg well beaten; then a tea-spoonful of rose or orangeflower water, a little nutmeg, and half an ounce all up together.

Tie up and boil, or or bake three quarters of an hour. BREAD-PUDDING.—No.

Pour half a pint of boiling milk over a French roll, and let it stand covered up it has soaked up the Tie lightly in a cloth, and boil twenty minutes. HARTSHORN JELLY.

Boil half a pound of hartshorn shavings (not "raspings," which are adulterated with bone-dust), or an equal weight of ivory turnings, in three pints of water down to a pint; and add three ounces of white sugar-candy and an ounce of lemon-juice.

Heat up again to the boiling-point. As a variety in flavoring, white capri, moselle, or champagne may be used in quantity not exceeding two table-spoonfuls. ARROW-ROOT.

Stir, into a of boiling milk a table-spoonful of arrow-root well mixed with a little cold milk; boil it three or four minutes.

Sweeten to taste, and flavor with nutmeg. ARROW-ROOT JELLY.

Put into one pint of boiling water two table-spoonfuls of arrow-root previously dissolved in a little water; boil a few

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After taking from the fire, pour in a wine-glass of sherry or Madeira wine. Sweeten and SAGO JELLY.

Put to soak over night one cupful of sago in a tumbler of cold water.

In the morning, add one pint of boiling water and the juice and rind of one lemon; boil gently twenty-five or thirty minutes. Sweeten to taste; add a wine-glass of sherry, and set aside to congeal. CUSTARD AND TOAST. Beat together till very light one egg and a dessert-spoonful of powdered sugar; pour on this a cup of boiling milk, and stir till thick.

done, pour into a dish over a' slice of toasted bread.

Grate on a little nutmeg. TOAST-WATER.

Cut about a quarter of a pound of bread in thin slices, and toast an even brown, being careful not to burn.

Put into a pitcher, and pour on three pints of boiling water. Cover till cool, and strain into another pitcher. Do not allow the toast to remain in the water after it is cold. GRUEL.

Allow two of meal to one pint of water. Pour the water, cold, on the meal, a little at a time, stirring to avoid lumps.

When well mixed, boil one or two minutes; add salt to taste, and, if desired, sugar. ing after it is boiled is a decided improvement. Gruel made with milk instead of water is more nourishing and palatable. BARLEY WATER.

a of pearl-barley through several waters till clean, and put it in a jug or pitcher.

Pub several lumps of sugar on a lemon to absorb all the oil, and throw into the jug with the barley.

Peel the lemon,

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leaving as little of the white pulp on the rind as possible; put this also into the jug, and pour on boiling water till the vessel is full.

In half an hour it is ready for use. This is a palatable beverage.

FLAXSEED TEA.

Put a tablespoonful of flaxseed in a pitcher, and pour on one pint of boiling water; let stand till it thickens, and strain. Squeeze in the juice of a lemon, and sweeten to taste. should be drank warm for colds or fevers, but cold and without the lemon-juice for bowel complaints. SLIPPERY-ELM WATER Is prepared by putting the bark in cold water, and allowing it to stand till it thickens; sweeten to taste. Benne-water is prepared in the same way from the leaves of the plant.

Both are excellent for inflammation of the bowels. ORANGE-LEAF TEA.

Thoroughly wash a handful of orange-leaves, and put in a pitcher.

Pour on a quart of boiling water, and cover closely.

When well steeped, pour off and sweeten to taste. Drink while warm.

An excellent fever-drink, and much used in yellow fever. WINE-WHEY.

Stir into a pint of boiling milk one half pint of wine; let it boil one minute.

Take from the let stand the curd has settled; then pour off the whey, and sweeten it with loaf-sugar.

Lemon, vinegar, and alum whey are made in like manner.

GUM-ARABIC WATER.

Take one ounce of gum arabic, and pour on it a of boiling water; stir while dissolving; sweeten The juice of a lemon squeezed in is an improvement. This is given to persons suffering from inflammation of the stomach.

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APPLE-WATER.

Pare and core one half dozen juicy apples, and bake them until quite soft; put thorn in a pitcher, and pour over enough hot water to make a pleasant drink; sweeten to taste. it is ready for use.

BOILED FLOUR.

Tie tightly in a close linen cloth one pound of flour. tying, moisten with water, and dredge well with flour till a coating is formed to prevent the water entering the Boil four or five hours, and let the flour remain tied in the cloth until it is cold.

It will be a hard, solid lump, and is a substitute for arrow-root. Prepare by grating.

Excellent in diarrhea or other bowel affections. DIET FOR INFANTS.

Ms Prepared by Dr. J. F.

Meigs.) Dissolve a piece of gelatine an inch square in half a gill of warm water; when dissolved, add a gill of milk; put on the fire, and when boiling add half a tea-spoonful of arrowroot or boiled flour-ball.

sufficiently boiled, take off the fii*e, and stir in two table -spoonfuls of sweet cream. may be given to very young infants; and as they grow older the food may be made stronger by using more milk and PANADA.

Toast nicely a slice of bread, and pour over it a h«t brandy toddy; grate over it nutmeg. ANOTHER PANADA One ounce of bread-crumbs, once blade of mace, one; boil without stirring till they mix and turn smooth; then add a grate of nutmeg, a small piece of butter, a tablespoonful of sherry, and sugar according to taste. RICE FLUMMERY.

Take rice in proportion to the quantity required; put it in

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a broad pan; cover with water; stir up together, and let stand twelve hours. Then pour off the water as long as it runs clear. Add fresh water, mix, and let stand twelve hours more.

Repeat the same process a third the rice has thus been macerated thirty-six hours, strain it through a hair- sieve and it, stirring it vigorously it is quite Pour it in a dish to cool, and eat it cold, vvith milk or a little wine and sugar. CRACKER AND CREAM A nicely-toasted cracker, with sweet cream poured over it, is delicate and nourishing for an invalid. TAPIOCA.

Soak over night two table-spoonfuls of tapioca in two cups In the morning, add.one pint of milk, sugar to taste, and a pinch of salt; simmer till soft, stirring frequently.

When dished, add a of wine, and grate over a little nutmeg. • LEMON-JELLY. One half box of gelatine dissolved in three gills of warm water, with a good half pint of loaf-sugar.

Squeeze and slice two lemons, extracting the seeds, in three gills of water, and boil till the lemons are soft or their strength is extracted. Mix this with the gelatine and sugar, and; set aside to congeal.

To be eaten with cream. " SOFKY."

To a quart of well-washed, well-beaten hominy put a gallon of cold water; keep it boiling steadily but slowly until the hominy begins to get soft. Then add good strong lye, sufficient to discolor a silver spoon when the mixture is stirred with it.

Mash the hominy with a spoon or roller, and let boil half an hour; then the liquor will be as thick as gruel.

Take it off. and when you serve the liquor to the pa-

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0^7 tient, add salt, sugar, milk, or wine. Do not mix or 'flavor more than the patient can eat at once, or about a tea-cupful. The lye should be made fresh from good wood-ashes. " Big hominy" should be used for making sofky, not grits. ALKALINE DRINK.

Cut the rind of a lemon very thin, and put it in a jug with a table-spoonful of powdered sugar-candy. Pour on it a little boiling and, when it is dissolved, half a pint of Vichy water and half a pint of common water. MALT-TEA.

Boil three ounces of malt in a quart of water. CLARET-CUP FOR INVALIDS. bottle of claret to a bottle of soda-water. dozen drops of sweet spirits of niter put into the jug first gives a fruity flavor. SAGE-TEA.

Take half an ounce of leaves of green sage plucked from the stalks and washed clean, one ounce of sugar, quarter of an ounce of the outer rind of lemon-peel finely pared from the white; put them in two pints of boiling water;.stand near the hour; then the sage is dried, it must be used in rather less quantity than above mentioned.

In the same manner, teas may be made of rosemary, balm, southern-wood, etc., and are convenient to prevent a thirsty patient taking too much tea and coffee when not good for him.

The use of acid is also avoided.

MASHED POTATOES.

Boil one pound of potatoes with their jackets on till they are tender or brittle; peel therh, and rub them through a fine When cool, add a small tea-cupful of fresh cream and

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a little salt, beating the -puree up lightly as you go on till it is quite smooth, and warming it up gently for use. POTATO SURPRISE.

Scoop out the inside of a sound potato, leaving the attached on one side to the hole as a lid.

Mince up fine the lean of a juicy mutton-chop, with a little salt and pepper put it in the potato, pin down the lid, and bake or roast. Before serving (in the skin), add a little hot gravy, if the mince seems too dry.

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PLAIN CORN-BREAD.

COUGH MIXTURES.

Fifteen drops of oil of tar, half an ounce of balsam of fir, and alcohol sufficient to dissolve it.

Boil one tea-cup of molasses for several minutes, and pour it in the above mixture, together with a pint best whisky, and shake it well mixed.

A table-spoonful two or three times a day.

Take one ounce of hops, one pint of water, and one tablespoonful of flax-seed. Put all in a vessel and boil till reduced one half.

it off; add one half pint of molasses and one quarter of a pound of brown Boil till it becomes a thick sirup.

One table-spoonful at a time. Take one dime-package of hoarbound, put it in one quart of water, and boil down to a Strain'and add one pint of honey or sirup, one stick of licorice, and boil down to a When cool, thin to the proper consistency with whisky.

A dessert-spoonful the cough is troublesome; when very bad, add a little paregoric to the dose. One pint of cider vinegar; drop in over night an unbroken egg, shell and all.

In the morning beat it well till all is dis-

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solved; then sweeten with loaf-sugar and bottle.

Shake well before taking.: A table-spoonful when the cough is troublesome. One ounce of elecampane and one ounce of comfrey-root soaked in one quart of water; boil to a pint.

Strain and add one pint of molasses or honey, and thin with one pint of good whisky.

Boil one stick of licorice with it.

When done, add half an ounce of sirup of squills, and half an ounce of paregoric.

Give a table-spoonful every hour or two, or when the cough is troublesome. For a child, two tea-spoonfuls is a This is perfectly harmless, and has never been known to fail in curing a cough. ANOTHEK.

One pound of wet brown sugar, one table-spoonful of cook ing-soda and one of fine tar. Stir well together, and pour one pint of boiling water on it.

Prepare at night, let it stand until morning, then pour off and bottle. Dose for an adult:

One table-spoonful early in the morning. WHOOPING-COUGH SIRUP. One ounce each of boneset, slippery elm, stick licorice, and flax-seed.

Simmer all together in one quart of water, until the strength is entirely extracted; then strain and add one pint of molasses and half a pound of white sugar. Simmer all well together. bottle and cork tightly.

This sirup is excellent for any bad cough. REMEDY FOR CROUP.

A tea-spoonful of powdered alum, mixed with twice the quantity of sugar.

Give as quickly as possible. This affords almost instantaneous relief.

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FOR HOARSENESS.

To a pint of whisky put as much rock-candy as it will dissolve.

A tea-spoonful at a time. GARGLE FOR SORE THROAT. Make a tea of red-oak bark, with a little alum dissolved in it.

One tea-spoonful of chlorate of potash, dissolved in a tumbler of warm water, is an excellent gargle.

Swallowing a little of the mixture occasionally will be beneficial. Make a strong sage-tea, and add one tea-spoonful of borax and one of alum.

Make very sweet with honey. ANOTHER REMEDY.

Take old bacon, it full of salt, and bind it on the throat.

It will take all the inflammation out.

Use alumwater to gargle the throat. If you have no bacon, mix lard and salt together, spread a flannel cloth, and apply to the throat.

BINKERD'S SALVE FOR BURNS. Take of yellow wax, melted and strained, linseed-oil, raw, one and a half pints; tannic acid, half an ounce; bicarbonate bismuth, one dram; powdered opium, one scruple; carbolic acid, thirty drops.

a common fruit-can, not oxidized, cleanse it thoroughly, melt the wax in it, then add the oil, keeping it very liquid by heat, stirring it vigorously all the while. all the oil has been poured in, stir it for or ten minutes; then set it off to cool, agitating it as before. it begins to chill, add the tannic acid; later, put in the bismuth, opium, and carbolic

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acid.

The quantity of oil must depend on the season; less in summer and more in winter. FOR BURNS.

Great relief is sometimes afforded in case of a burn by sprinkling thickly with carbonate of soda, and laying over this a soft linen cloth, saturated with water. Linseed-oil and lime-water, mixed in equal quantities, are also excellent for a burn. DR. W. H. PANCOAST'S LINIMENT. Camphor, one and a half dram; olive-oil, one ounce; aqna ammonia, one ounce; tincture aconite root, one ounce; oil origanum, one half ounce; laudanum, one half ounce. A GOOD LINIMENT.

Gum camphor, one ounce; chloroform, one fluid ounce; tincture of aconite root,- half a fluid ounce; tincture of arnica, two fluid ounces; soap liniment enough six fluid One pint of alcohol, two ounces of spirits ammonia, one ounce gum camphor, one half ounce tincture arnica, and one ounce of sweet-oil.

CURE FOR FEVER AND AGUE Twenty grains of quinine, ten grains of blue vitriol, and five grains of opium. To be made into twenty pills. Two pills three times a day. Twenty grains of quinine, twenty grains of peruvian bark, half a dram elixir of vitriol, in one pint of good whisky. for an adult:

Half a wine'-glassful three times each day.

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FOR DYSENTERY.

One tea-spoonful of common salt, one of epsom salts, twenty drops of laudanum, fifteen drops of camphor, in a goblet A dessert-spoonful every hour. VNOTI1ER.

of epsom salts, and one tea-spoonful of laudanum, in a tumbler water. FOR SUMMER-COMPLAINT IN INFANTS. One ounce sirup of rhubarb, one dessert-spoonful of paregoric, one tea-spoonful of sup. carbonate of soda, well mixed.:

From ten to fifteen drops. HEADACHE.

To cure a simple headache, immerse the feet in hot water and keep them there for twenty minutes. If the pain is severe, add two table-spoonfuls of dry mustard, keeping the water as hot as can be borne. Sick-Headache.—Two tea- spoonfuls of finely-powdered charcoal, drank in a half tumbler of water, will often give relief, when caused by superabundance of acid in the stomach.

TO STOP VOMITING.

A mustard plaster; ' or a warm plaster made of toasted bread dipped in brandy, with nutmeg grated over it; or a plaster made of all the spices pounded, and moistened with brandy; either of these applied to the chest, will generally give relief.

A julep made very strong with bruised mint is also good.

A tea-spoonful of carbonate a of spirits of lavender, in half a goblet of water. Take a spoonful frequently.

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TO STOP BLEEDING.

At the Nose.—Fold a of paper about as thick as your little finger, and about two inches long, and place between your lips and gums, just under the nose.

Keep it pressed tightly there by holding your finger on your lip, and it will generally relieve in a short time. At a Wound.—Mix equal parts of wheat flour and common salt, and bind on with a cloth. Take the fine dust of tea, or the scrapings of the inside of tanned leather, and bind it close upon the wound.

the blood has ceased to flow, laudanum may be applied advantageously.

FOR SPRAINED ANKLE. Make a poultice of flour and vinegar, of the consistency of pudding-batter, and bind on the ankle; keep wet with vinegar, renewing when dry. Sit with the foot elevated. CURE FOR EARACHE.

Take a bit of cotton batting, put upon it a pinch of black pepper; gather it up and tie it; dip it in sweet-oil, and insert it in the ear.

Put a flannel bandage over the head to keep it warm.

It will give immediate relief. Take an onion and roast it well; pour on it a little laudanum and sweet-oil.

Put a few drops of the juice in the ear, and stop it with wool; bind the warm onion to it.

FOR TOOTHACHE.

A few drops of sodique, or oil of cloves, or creosote, or chloroform, on a piece of cotton, placed in the cavity of the tooth, will generally give relief.

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FOR NIGHT-SWEAT.

Make a strong tea of sage; strain and sweeten to the taste. A tumblerful taken before going to sleep prevent the sweat common to very feeble persons. AN EXCELLENT ENEMA.

One quart of warm water, one cup of molasses, one cup of table-salt, and a table-spoonful of lard. FOR FAINTING.

If a person faints, place him on the flat of the back and give plenty of fresh air.

Do not crowd around him. PLASTER FOR A RISEN BREAST. One table-spoonful of melted bees-wax, one table-spoonful of linseed-oil, one table-spoonful of sassafras-oil. Take equal parts of bees-wax, mutton-suet, and camphor. FLAXSEED POULTICE.

To make a poultice sufficiently large for the chest or stomach, stir into about one pint of boiling water sufficient flaxseed meal to thicken.

thick and smooth, a swiss-muslin bag, securing the opening so that the poultice will not escape. Apply as warm as can be borne.

Lay over the poultices one or two nesses of flannel, or a piece of oil-silk, to prevent the dampness reaching the clothing, and to retain the heat. TO MAKE A MUSTARD-PLASTER. For an ordinary plaster use one part flour and two parts mustard—say one table-spoonful of flour and two of mustard; mix with a little warm water.

If wanted to draw rapidly use no flour, and mix with vinegar or whisky.

A plaster

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made of mustard alone, and mixed with the white of an egg, will di*aw perfectly, and not produce a blister. Note.—This may be the contributor's experience, but it is not every one's.

We know and have felt whereof we speak. After the plaster is spread lay a piece of this muslin it, so that the plaster will not come in contact with the skin. CURE FOR BONE FELON.

One table-spoonful of saltpeter, one of copperas, one of salt pulverized, mixed with a salt soap, one red onion roasted; mash all together, making a poultice; apply to the felon, and let it remain a day. If it does not relieve entirely apply another the next day. of blue flag-root and white hellebore, cut up very equal parts; boil them in milk and Hold the finger in this as hot as it can be borne, about fifteen minutes; then lay the hot roots on the felon, and let them remain about one hour.

Eenew the application several times, or until the pain is removed.

The above recipe has been proved by the contributor.

A small Spanish-fly blister applied in the first stages of the felon is said to be a certain cure. Bathing the felon with tincture of lobelia sometimes gives great relief.

TO CURE A STY ON THE EYE.

Apply the rotten part of an apple as a poultice to the eye. It is both cooling and healing, and removes the inflammation.

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Put a tea-spoonful of tea in muslin bag.

Pour on it just enough boiling water to moisten it; then put it on the eye pretty warm, and keep all night.

If the sty is not removed in the morning, a second application will effect a cure.

TO DESTROY WARTS.

as much common washing-soda as the water will take up.

Wash the warts with this for a minute or two, and let them dry without wiping. Keep the water in a and frequently repeat the washing. Lunar caustic carefully applied so as not to touch the skin, will destroy warts.

CURE FOR CORNS.

Mix smoothly together a tea-spoonful of pulverized indigo, the same of brown soap and mutton-suet. Spread on a piece of kid and apply to the corn. Apply a good coat of gum-arabic mucilage to the corn, every evening on going to bed. LIP-SALVE.

Spermaceti, virgin wax, and lard, one ounce each; balsam of Peru, half an ounce; six sweet almonds, six fresh raisins, loaf-sugar the size of a hickory- nut.

Melt over the fire and stir constantly.

Strain when melted.

FOR CHAPPED HANDS AND LIPS. Melt equal quantities of sweet-oil, white wax, spermaceti, and mutton-suet.

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Take of honey any quantity, oil of sweet almonds sufficient a thin paste; rub the oil in gradually mixed.

After washing the hands, and while still wet, take a quantity and rub thoroughly on the parts affected; then wipe the hands dry. CURE FOR TETTER.

One poke-root boiled to a strong decoction; take one pound of the best loaf-sugar; boil with the poke-root to a Dissolve twenty grains of iodide of potash in a little water, and mix with the poke-root sirup.:

One tablespoonful three times a day. Corrosive sublimate, one grain; oil of lavender, one dram; castor-oil, one dram; alcohol, two Mix and apply externally.

Do not let it get into the eyes or mouth. HAIR-TONIC.

One half ounce tincture cantharides, tnree ounces of castoroil, and one pint of alcohol. One ounce of box-ax, one half ounce of gum camphor, beaten up fine; pour on one pint of boiling water. it will be ready for use. Sixty grains of quinine put into a quart of bay rum. GLYCERINE HAIR-TONIC.

Glycerine, bay rum, each one ounce; tincture cantharides half an ounce; rose-water, four ounces; aqua ammonia, one fourth ounce.

Mix.

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This tonic will stop the hair from falling out, will effectually remove dandruff, and as a dressing will far surpass any of the pomatums or greasy preparations now in use. FOR BITE OF INSECTS. A lump of wet saleratus applied to the sting of a wasp, spider, or bee, stop the pain almost immediately, and prevent all swelling of the part. Tobacco, slightly moistened with water, and applied to the sting, will afford instant relief. ANTIDOTES FOR POISONS. the patient vomit by giving a tumbler of warm water with a of mustard in then send for the doctor.

If if be necessary to act without the doctor, and the poison is arsenic, give quantities of milk and raw eggs, or flour and water. If the poison is an acid, give magnesia and water, or chalk and water, and plenty of warm water besides.

If it is an alkali, like potash, give vinegar and water, lemon juice, or some other safe acid. Always remember the emetic first. If it be laudanum, strong coffee is a good thing to give until the doctor comes. Keep the patient awake.

CURE FOR COLDS IN THE HEAD. A snuff composed of the following ingredients: Hydrochlorate of morphia, two grains; scacia powder, two drams; trisnitrate of bismuth, six drams. A. pinch of the powder inhaled through the nose five or six times a day will greatly alleviate a cold in the head. FOR A BRUISE.

Mix sweet-oil and laudanum in equal quantities and apply to the bruise.

It will relieve the soreness and prevent discoloration.

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HOUSEKEEPER'S ALPHABET.

: Keep in a dry place, as cool as possible without freezing.

Brooms: Hang up by the handle. Cranberries:

Keep under water in cellar; change water monthly.

of hot water set in oven prevents cakes, etc., from scorching.

Economize time, health, and means.: Keep cool, dry, and securely covered. Glass: Clean with a quart of water mixed with a spoonful of ammonia.

Herbs: Gather when beginning to blossom; keep in paper sacks.

Ink-stains:

Wet with spirits of turpentine; after three hours, rub well.

Jam: Currant and red raspberry jam are excellent. Keep an account of all supplies, with cost and date of purchase.

Love lightens labor.

Money: Count carefully when you receive change. Nutmegs: Prick with a pin, and, if good, oil will come out. Orange and lemon: Dry, pound, and keep in corked bottles.

Parsnips: Keep in the ground until spring. (Quicksilver and white of an egg destroy bed-bugs.

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Select large, with a clear, fresh look; old rice may have insects.

Sugar: For general family use the granulated is the best.

Tea: Equal parts of Japan and green are as good as English breakfast.

Use a cement made of ashes, salt, and water for cracks in the stove.

Variety is the best culinary spice. Watch your back yard for dirt and bones. Xantippe was a scold; do not imitate her. Youth is best preserved by a cheerful temper. Zinc-lined sinks are better than wooden ones. GOOD YEAST-POWDER.

Two pounds cream of tartar, one pound carbonate of soda, one pound of seconds of wheat; all well mixed and sifted.

Put up in jars or tin boxes.

PICKLE FOR BEEF.

Six gallons three pounds of brown sugar, one quart of molasses, nine pounds of coarse salt, four pounds of fine salt, one ounce of pearlash, and a small quantity of saltpeter.

Put the meat in this mixture, and let it remain until the pickle becomes bloody; remove the beef, and boil the pickle until clear. perfectly cold, return to the beef.

PICKLE FOR HAM OR BEEF. To one hundred pounds of meat take seven pounds of coarse four pounds of brown sugar, two ounces of saltpeter, one half ounce of soda, and four gallons of water. Boil and skim the mixture; when cold pour it upon the meat, which should have a weight placed on it to keep it down. TO KEEP EGGS.

In order to keep well, they must be perfectly fresh when packed.

Take a stone pot which will hold from two to three

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gallons; pack the eggs close, sharp end down; take one pint of unslaked lime, one pint of salt; dissolve in sufficient water to cover the eggs.

When cold, pour over.

Be sure the eggs do not float.

They will keep all the year. ANOTHER WAY TO KEEP*EGGS. Have a cloth bag that will hold about one dozen eggs; immerse them in boiling water for any time less than half a minute, and you can keep the eggs as long as you please. ESSENCE OF GINGER.

Beat in a mortar three fourths of a pound of race ginger put in a jar, and pour over it one quart of best alcohol. Allow it to stand three weeks; then strain and bottle. VANILLA EXTRACT.

Five vanilla-beans cut up and two bruised; pour over these one half pint of alcohol. Allow it to steep till the strength is extracted, and bottle. TO MAKE CREAM.

Mix two tea-spoonfuls of flour, the well-beaten of two eggs, one tea-spoonful of sugar; pour on gradually one pint of boiling water, stirring constantly to prevent lumps. A small bit of butter is sometimes added.

For coffee, beat the white of an egg to a froth; pour the coffee gradually, that it may not curdle.

TO REMOVE MILDEW.

Wet the garment; soap well; scrape common chalk on the place until a thick paste is formed; expose to the hot sun.

ANOTHER WAY TO REMOVE MILDEW. Take two ounces of chloride of lime; pour on it one quart of hot water; then add three quarts of cold water.

Steep the linen in this for twelve hours, when every spot will be removed.

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ANOTHER WAY TO REMOVE MILDEW. Darby's Prophylactic Fluid is equally efficacious in removing mildew and some kinds of fruits-tains. TO RENEW ALPACA.

Black alpacas may be restored to their first beauty by using a thimbleful of borax dissolved in a pint of warm water, and put on with a nail-brush.

TO TAKE OUT GREASE.

One table-spoonful of alcohol and a tea-spoonful of hartshorn.

TO REMOVE STAINS FROM SILK, LINEN, OR COTTO'N., Four table-spoonfuls of spirits of ammonia, four of alcohol, and one of salt; shake the whole well in a bottle, and apply with a sponge or tooth-brush.

This will remove ink, paint, fruit or acid stains.

ANOTHER WAY TO REMOVE STAINS. Chloroform will remove paint from a garment, and often restore the original color. ANOTHER WAY TO REMOVE STAINS. Wine or stains may be easily removed fi-om linen by spreading it tightly over a bucket, before soap or cold water is applied, and pouring upon the stained portion a stream of boiling water from a kettle. Repeat the operation if necessary.

FOR REMOVING GREASE, STAINS, ETC. Two ounces castile soap, four ounces aqua ammonia, two drams sal soda, three drams spirits of wine, three drams chloroform.

Cut the soap fine, and dissolve with the sal soda in one pint of water; then add another pint of cold water and the other ingredients.

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TO WASH COLORED RIBBONS OR CRAVATS. Make a strong suds of cold water and toilet soap; wash the ribbons thoroughly clean; rinse in clean soap-suds.

Sometimes it is necessary to rinse several times, always in suds.

When partially dry, iron carefully between cloths, taking care to have the ribbon perfectly smooth.

If carefully done, the ribbon will look as good as new. TO SET COLORS IN CALICO.

To a gallon of very warm (not boiling) water in a bucket add half a cup of spirits of turpentine. Put dress, and see that it is well covered with the mixture; let it soak half an hour or more. If convenient, dry it before washing. Most colors are made permanent by it.

To set blue or green, a little alum should be added above mixture.

HOW TO CLEAN BLANKETS. Put two large table-spoonfuls of borax and a pint of soft soap into a tub of cold water. When dissolved, put in a pair of blankets, and let them remain over night. The next day, rub them out, and rinse in two waters.

Hang up to dry without wringing.

This recipe will also apply to the washing of all kinds of flannel and woolen goods; also of lace curtains.

Use cold water invariably. FOR CLEANSING WOOLENS. One fourth of a pound of white castile soap, one fourth of a pound of ammonia (three ounces), one ounce of ether, one once of spirits of wine. Cut the soap in small pieces, and heat in one quart of soft water until dissolved; then add four quarts of water and the other ingredients. Bottle, and keep well corked.

TO KEEP FLANNEL FROM SHRINKING. Wash and rinse in cold water, and hang in the cold, dry

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air.

The garment will not shrink or thicken up, but continue soft and thin to the last. Never use warm water. POMATUM.

One heaping table-spoonful of lard, melted; two of castoroil; two square inches of white wax. Perfume with bergamot while cooling, and stir until cool. A GOOD TOOTH-WASH Dissolve two ounces of borax in pints of it is cold add one or two tea-spoonfuls of camphor, and for use.

A table-spoonful mixed with an equal quantity of tepid applied daily with a soft brush, purifies the teeth, prevents formation of tartar, and induces a healthy action of the gums. TO REMOVE FRECKLES. grains of borax, one ounce of lemon-juice, one dram of rock-candy. Mix all together, shaking occasionally till dissolved.

TO REMOVE TAN AND SUNBURN. Six drams of powdered borax, three fourths of an ounce of pure glycerine, twelve ounces of rose-water; mix, and use daily as a cosmetic. ANOTHER WAY TO REMOVE TAN AND SUNBURN. The irritation from sunburn may be allayed by washing with a solution of carbonate of soda and water. HOW TO SAVE YOUR SHOE-SOLES. Melt together tallow and common rosin in the proportion of two parts of the former to one of the latter, and apply the preparation hot to the solos of the boots or shoes,—as much of it as the leather will absorb.

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TO STIFFEN COLLARS.

A little gum arable and common soda added to starch gives extreme stiffness and gloss to shirt-bosoms and collars. DURABLE STOVE-BLACKING. By adding a tea-spoonful of pulverized alum to a package of stove-polish, wet with a little water, much and labor will be saved. It should be applied when the stove is nearly cold, and rubbed with a dry brush until it is dry and shiny.

TO CLEAN A BROWNED PORCELAIN KETTLE. Boil peeled in it.

The porcelain be rendered nearly as white as when new. TO POLISH FLAT-IRONS.

If they are rough or smoky, lay a little fine salt on a board and rum them well.

It will smooth the irons, and keep them from sticking, EGG STAINS FROM SILVER. To remove stains on spoons, caused by using them eggs, take a little common salt, moisten between the thumb and finger, and briskly rub the stain, which will soon disappear.

FOR CLEANING KNIVES.

Rub the knife with sliced Irish potato dipped in knife-brick, and ordinary stains will be easily removed. TO CLEAN MARBLE.

Take two parts of common soda, one part of pumice-stone, and one part of finely-powdered chalk; sift through a sieve, and mix with water; then rub it well over the marble. After a few minutes, wash the marble with cold water.

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SWEEPING.

Wet the broom about once a week in boiling soap-suds; it last longer and sweep better.

a handful of salt on the carpet while sweeping, and lessen the dust as well as brighten the colors. Moistened cornmeal sprinkled on the carpet while sweeping will have the same effect; also tea-leaves.

A GOOD PASTE.

Make a paste of flour; boil as you would starch, only for a longer time, so that it will be quite thick and cooked.

To a pint of paste add, while boiling, a table-spoonful of pulverized alum.

SEALING FOR BOTTLES. Nineteen ounces of resin, one ounce of bees-wax.

Color with Venetian red. WHITEWASH.

Take a clean, tight barrel, and slake one bushel of lime by covering it with hot water. After it is slaked, add cold water enough to make it of the consistency of cream, or thick whitein water one pound of sulphate of zinc (white vitriol), and add to the lime and water, with one quart of fine stir wefl the are mixed.

This wash is pure white.

If a cream-colored wash is desired, add half a pound of yellow ocher. BRILLIANT WHITEWASH. Take half a bushel of unslaked lime; slake water, covering it during the process to keep in the through a fine sieve or strainer, and add a peck of salt previously well in warm water, three pounds of ground rice boiled to a thin paste, arfd stirred in boiling hot, half a pound of powdered Spanish whiting, and a pound of clean glue which has been previously dissolved by soak-

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ing it well and then hanging it over a slow fire in a small kettle within a larger one filled with water. Add five gallons of hot water to the mixture; well, and let it stand a few days covered from the dust. It should be put on quite hot; for this purpose, it may be kept in a kettle on a portable furnace.

It is said that a pint of this mixture will cover a square yard of the outside of a house, if properly applied. Brushes more or less small may be used, according to the neatness of the work required.

It answers as well as oil-paint for wood, brick, or stone, and is cheaper.

It retains its brilliance for years, and is superior to all other whitewashes, for inside or outside walls.

Coloring-matter may be put in, and the wash made of any shade you like. Spanish brown stirred in will make it red-pink, more or less deep according to the quantity. A delicate tinge of this is very pretty for inside walls. Finely pulverized common clay well mixed Spanish brown makes a reddish stone-color.

Yellow ocher makes a yellow; but chrome yellow goes further, and makes a color generally esteemed prettier.

Green must not be used; the lime destroys the color, and it tends to make the whitewash crack and peel off. If you desire to clean a smoked wall and make it white, squeeze indigo plentifully through a bag into the water you use, before it is stirred into the whole mixture. If a larger quantity than five gallons is required, the same proportions should be observed. TO DESTROY BED-BUGS. Take one ounce of quicksilver; beat up in the white of one etri;:

: apply with a feather. Be careful not to let it touch your finger-rings, or anything metallic, as the quicksilver will adhere to it.

Another method of exterminating these repulsive insects is to take grease melted out of salt pork, and apply with a feather to every place where they can hide. Some persons use salt-water to wash the bedstead, and sprinkle salt in the cracks.

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TO DESTROY RED ANTS. Take half a pound of brimstone and four ounces of jxttask; put them over the fire until united; then beat to a powder.

Infuse a little of the powder in water, and wherever you sprinkle it the ants will die or fly the place. COCKROACH DESTROYER, y Finely-powdered borax sprinkled freely in the crevices, or wherever the roaches are found, will exterminate them. Continue for a few weeks, repeating the sprinkling every few days.

It will not fail.

COLIC IN HORSES.

Give one table-spoonful of chloroform in one pint of gruel. REMEDY FOR BOTTS IN HORSES. strong decoction of tansy leaves in hot water.

Drench the horse with about a quart of this. In about three hours follow with a dose of castor-oil—a small tea-cupful. REMEDY FOR SICK TURKEY. When young turkeys seem sick or drooping, give each one a small pill of tar, and after this a teaspoonful of brandy or whisky.

TONIC FOR CHICKENS. The "Douglas Mixture" is a good constant tonic, and is made thus:

One pound of sulphate of iron, two ounces of sulphuric acid, one gallon of mix, and Dose: One to two tea-spoonfuls to a pint of drinking-water for chickens.

WOUNDS IN CATTLE.

These are quickly cured by washing several times a day with the yelks of eggs and spirits of turpentine.

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TO OBTAIN A LARGE YIELD OF MILK. Give your cow three times a day water slightly warm and slightly salted, in which bran has been stirred at the rate of one quart to two gallons of water. You find that your cow will gain twenty-five per cent immediately, and will become so fond of the diet as to refuse to drink clear water unless very thirsty; but this mess she will drink at almost any time, and ask for more.

The amount of this drink given is an ordinary water-bucketful at each time—morning, noon, and night.

TO TAKE OUT VARNISH, TAR, AND PAINT. Spirits of turpentine, benzine, or butter, washing out afterward with butter.

To extract resin and turpentine stains; use best alcohol. TO CLEAN OIL-PAINTINGS.

The following is taken from the New York Tribune, which in turn copied it from The Atlantic. It can be recommended, as it has been tried with most gratifying results Pettenkofer, of Munich, discovered the process, and was awarded by the king of Bavaria with a gift of one hundred thousand francs.

Wash the picture gently, if it is dirty on the surface, with a sponge, and wipe dry with a soft Then take a wad of cotton-wool in each hand, one wet with spirits of turpentine, and one dry, and gently rub the surface a bit at a time with the wet cotton, and dry it with the other, changing the cotton as often as it gets dirty.

get a a box (made of wood for large pictures; card-board will answer for very small ones,) a little larger than the stretchingframe, and about three inches'and a half deep. On the bottom, inside, place a layer of cotton batting or coarse blottingpaper inch or less, and fasten it down tacks or cross strings, so that it will remain in place when

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the box is inverted.

Lay the picture on the floor or a table, face upward Saturate the cotton or paper with strong alcohol, making it quite wet, but not so as to drip; and then turn the box upside down over the picture.

Being a larger than the picture each way, the box will not touch it, but will rest with its edges on the table or floor.- The fumes of the alcohol will dissolve the varnish, penetrate the old coats of it, and clarify the whole. the first quarter of an it is well to raise the box a little, and make sure that the paper or cotton does not touch the picture, and that the alcohol is not dripping or running down.

The box is to be replaced, and left for about an hour.

it is lifted off again, if the surface be as soft and even and the varnish as clear as when just applied, the operation is finished.

If parts are still rough or clouded, the spirits should be renewed, and the box put on again for half an hour, or an hour more, and then the picture may be left to dry, like any newly-varnished one. It may be stood up while drying, as less likely to collect dust. \ FURNITURE POLISH.

One pint spirits of turpentine, half pint of sweet-oil, three table-spoonfuls of vinegar, two table-spoonfuls of flour. COKER'S FURNITURE POLISH. Twenty one ounces of alcohol, one ounce of oxalic acid, two of gum shellac, fourteen of linseed-oil. two ounces of white resin, two ounces of gum benzine. the gums and acids in the alcohol, and let it remain twentyfour hours; then add the linseed-oil. TO REMOVE WHITE SPOTS FROM FURNITURE. A hot shovel held over varnished furniture will take out the white spots.

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TO CRYSTALLIZE GRASSES.

Take one pound of the best alum, pound it quite fine, and dissolve it in a quart of clear water; but do not let it Take a deep jar or pitcher, and suspend the grasses in it by a string from a stick laid across the top. When the solution is milk-warm, pour it over the grasses, cover it up, and let it stand for twenty-four hours. Then take them out carefully, and let them hang until perfectly dry. For blue crystals, use a saturated solution of sulphate of copperas in hot water.

For yellow crystals, use the yellow prussiate of potash; for ruby, the red prussiate of potash. ERASIVE SOAP.

Two ounces of aqua ammonia, one ounce of white shavingsoap, one tea-spoonful of saltpeter, one quart of soft water. This recipe is worth ten dollars annually to any family that will try it.

The cost is trifling.

GOOD HARD SOAP.

Pour twelve quarts of soft water boiling upon five pounds of unslaked lime; then dissolve five pounds of washing-soda in twelve quarts of boiling water. Mix the above and let it stand from twelve to twenty-four hours for chemical action.

Now pour off all the clear liquid, being careful not to disturb the sediment.

Add to this three and a half pounds of clear grease and three or four pounds of resin. Boil this compound one hour, and pour off to cool; then cut into bars.

SOFT SOAP.

To one pound of concentrated lye add three gallons of soft Let it stand ten or twelve hours; then boil a few Add thx-ee pounds of clear grease; the mass is transparent, and all the grease has disappeared

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Now add twelve gallons of soft water, boil a few minutes, and the soap will be ready for use. When cold it should be a perfect jelly. If too thick, add water until of the consistency desired.

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THE INDEX.

THE INDEX.

Socps Corn Clam Cubion Dauphine Egg-balls for soup Gopher Gumbo Gumbo, Chou Gumbo, Crab Gumbo, Okra Gumbo, Oyster Gumbo, to prepare file' for Green Pea, No. Green Pea, No. 2 Gravy Okra Oyster, No. 1 Oyster, No. 2 Ox-tail Red-fish Split Pea Scotch Broth Tomato Tomato, without moat Turtle Turtle, Mock Vegetable, without meat Vegetable, for winter use 'A la Creme. No. >A la Creme, No. 4 B-iled Baked. No.

Baked. No. 2 Halls, Balls. Cod No. 1 Balls. Cod. No. 2 Cod, boiled Court Bouillon Chowder, No. 1. Chowder, No. 2 Crabs, stewed, No. Crabs, stewed, No. Crabs, stewed. No. Crabs, fricasseed Crab-omelet Cubion, Mary's Eels, fried. Fried, with sauce How freshened Pudding Red, Red-Snapoer, baked Red Snapper, fried Stewed Stewed, with Scalloped Shrimp, stewed with tomatoes Shrimp-salad Shrimp, to pot Terrapin, Mock Terrapin, stewed, No. 1 Terrapin, stewed, No. 2 Terrapin au Gratin Turbot a la Creme Oystkrs Broiled Fri.d, No.

Fried. No. 2 French, stewed Frank's, stewed Fritters, No. Fritters, No. 2 Loaves Minced Macaroni and Oysters Nice way to cook Patties Pie Pickled, No. 1 Pickled. No. 2 Stewed, No. 1 Stewed, No. 2 Stewed, No. 3, for a Pie Sausage Scalloped Steamed.

3D Soups and Gumbo With fricasseed chicken Beef, roast Beef, spiced

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Meats, Poultry. Etc.—Continued. Beef, corned Beef-cakes Beef-heels Beef, to collar a flank of. Beefsteak, how to cook Beefsteak, smothered Beefsteak, fried, No. 1 Beefsteak, fried. No. 2 Bceuf, 'a la mode Brains, stewed Brains, fried Bird-pie Brunswick Stew Barbecue Chicken, boiled Chicken Pot-pie Chicken Pie, with eggs Chicken, broiled Chicken, to cook an old one to fry v a la mange Chicken Fricassee Chicken, Fricassee, with apple 'a la Brunswick jellied Chicken, to cook like terrapin Chicken, nice way to cook Croquettes, to make Croquettes. Chicken Calf's-head, stuffed Ducks, Canvas-back Ducks, Mock Ducks, Wild Fricadels Force-meat Balls Frogs, to cook Frogs, stewed Goose, roast Ham, to Ham, fresh pork, to boil Ham, baked Ham, baked, stuffed Ham, deviled Hash, dry Hash, with gravy Hunter's Round Irish stew Jam Bolaya Kidneys, fried Kidneys, stewed Liver, fried Mutton, boiled Mutton, roast Mutton, hashed Mutton-chops, fried Pig, roast. No. 1 Pig. roast, No. 2 Pigs-feet, fried Pan Hams Pressed Veal or Beef Pie of Sweet-bread and Oysters Poulet 'a la marange Pillau Rich Amelia Squirrel, stewed Squirrel, broiled PACE.

Sausage _ Sausage-meat, baked Sausage, French Stuffed-steaks, baked Sweet-bread, veal Sweet-bread, fried, No. 1 Sweet-bread, fried, No. 2 Sweet-bread, stewed Sweet bread, baked Salmis of cold game— goose or duck 50 Squabs Smoked-meat on Toast Tongue, smoked Tongue, baked, with tomato sauce 48 Tripe, fried Tripe, stewed Turkey, Roast Turkey Gelatine Veal Bouilli Veal, Confederate Veal Cutlets Veal. Cutlets, fried Veal Loaf Veal Olives • 43 Veal Omelet Veal, Welton Venison, 'a la mode Venison, haunch of. Venison Steaks 'A la creme Baked Balls, for soup Fried Egg-toast, fried Omelet 6] Omelet Souffle' Omelet, with ham Poached Pickled Scrambled Shirred Stuffed To test Chicken, No. 1.'.

Chicken, No. 2 Chicken, No. 3 Chicken, dressing for Deviled Turkey Ham Toast Italian Lobster Oyster Potato Potato, Irish Solferino Salmon Sandwiches Sandwiches, Ham: 70 Salad Cream Salad Dressing Slaw, Slaw, celery, No- 1 Slaw, celery, No. 2

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THE INDEX.

Salads.—Continued. • Slaw, dressing for Slaw, hot Slaw, warm Tomato and Potato Sauces FOR Fish and Metis Browning for and sauoes Cranberry Caper Celery Curry Powder Drawn Butter Egg For Horse-radish Mayonnaise Mushroom Mint, for lamb Onion, NoOnion, No, 2 Piquant •• 72 Tomato To melt butter Venison With oysters for fish Asparagus Artichokes. Burr Beans, string Beans, dry, to bake •• Beets • Cabbage Cabbage, 'Etoufe Cabbage, stuffed Cabbage, hot dressing for Corn, fried Corn, green, pudding Corn, green, pudding, with chicken 79 Corn Patties Carrots Cauliflower Cauliflower Omelet Cucumbers, large yellow, to bake.. 87 Egg-plant, baked Egg-plant, fried Egg-plant, fried Ectr s and Tomatoes Figs, fried. Grits Hominy Macaroni, baked Macaroni, witfc eggs Macaroni and Tomatoes Mushrooms Mushrooms, broiled Okra, to boil Okra, fried Okra, stewed Onions, fried Onion Omelet Onions, stewedOnion Pudding Parsnips Parsnips, fried S3 Parsnip Fritters Plantains si 'a la creme Potato Balls, No. 1 Potato Halls. No. 2 Potatoes, baked So Potatoes, mashed with onions Potatoes, mashed with turnips Potatoes, new s( Potatoes, Saratoga, to fry s,; Potatoes, Sweet, boiled S7 Potatoes. Sweet, baked Potatoes, Sweet, sliced and baked... 88 Potatoes, Sweet, to fry Peas, Green Peas. Green, with mint to Rice Croquettes Sprouts, Brussels Succotash Salsify, to stew Salsify Patties Spinach Squash, boiled Squash Fritters Squash, fried Turnips, mashed Turnips, whole Tomatoes, broiled Tomatoes, baked fried scalloped stuffed Tomatoes, Spanish way to cook v)l Bread, light Bread. Graham, excellent Bread, Graham, No. 1 Bread, Graham, No. 2 Bread. Rye Bread. St. James Biscuit Biscuit, cream of tartar Biscuit, Cream Biscuit Rolls for tea ]00 Biscuit, Split ioo Biscuit, with yeast ioo Biscuit, yeast powder '.100 Bannocks ]03 Buckwheat Cakes."]06 Buckwheats, Duke's ]05 Cakes, Batter "iQ7 Cakes, Breakfast.\§~l Cakes, Corn.'...107 Cakes, Flannel, No...!"l06 Cakes, Flannel, No, 2...".107 Cakes. Flannel, No. 3."'.".107 CrackersCrack nells."".".105 Corn-bread Corn-bread, Owendon Corn-bread, plain Corn-bread, Rice

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PAGH.

Bread, Biscuit, Etc.—Continued. Corn-bread, Sweet-potato Crumpets, No. 1 Crumpets, No. 2 Deceptions Ferment for bread Fritters, Bell Graham Gems Hominy Breakfast Drops Indian-bread, St. Charles Muffins, No. Muffins, No. 2 Muffin Bread, St. Charles Muffins, Cream Muffins, without eggs Pa poos Puffs, Breakfast Puffs, Colonnade Pocket-books Bolls and Light-bread _ 94 Rolls, Rolls, Parker House Rolls, Swiss Rolls, Graham Rusk, No. 1 Rusk, No. 2 Sally Lunn Sally Lunn, Healing Springs Turn-overs Toast, Cream French Waffles, Sweet Potato Wafers Yeast, Hop Yeast, Milk, for bread Yeast, Potato Yeast, Potato Yeast, Stock:.... 93 General Directions fob Cake Almond Angel's Food Beverly Cup, No.

Cup, No. 2 Cup. No. 3 Cup, Cream Cup, Coffee Cup, Chocolate Cup, White ChocolateCream Cocoa-nut, No. Cocoa-nut^ No. 2 Cream, for dessert Cream, Boston Corn-starch Corn-starch Cold, No. 1 Cold, No. 2 Currant Crullers No. 4 „.131 Delicate, No. 1 Delicate, No. 2 ]1S Doughnuts. _ Fruit, No. 1 Fruit, No. 2 HI Fruit, No. 3 Fruit, Cup Fruit, White. No. 1 Fruit, White, No. 2 Fruit, White, No. 3 Francis Fascinators Ginger, Soft, No. Ginger, Soft, No. 2 Ginger, Hard Ginger, Sugar Graham Gold, No. 1 Gold, No. 2 Hickory-nut Imperial Icing, boiled Icing, cold, No. 1 Icing, cold. No. 2 Icing, Chocolate Irene Jelly Jelly, Roll Jelly, Lemon Lady, No. 1 US Lady. No. 2 Lady-lingers Loaf Mountain Marble. No. 1.' Marble. No. 2 Measure.

Macaroons, Chocolate One-egg Orange Piper.' Pound. Ginger •.

Pound, White Queen Sponge, No. Sponge, No. IT..

Sponge. No. 1)5 Sponge. No. Sponge Sponge, Sponge, Cheap Sponge, Hot-water Sponge, Croton

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THE INDEX.

Cake.—Continued. Sponge Layer Sponge, White Spice Spice, Molasses Silver, No.

Silver, No.

2.-.

Silver, No. 3 Soda, No. 1 Soda, No. 2 Sugar, without eggs 12^ Sugar ICisses Turban Tea, No.

Tea, No.

Tea, No. 3 Tea, Soft Without Wafers, Sweet. No. 1 Wafers, Sweet, No. 2 Wafers, Sweet, No. 3 Washington Wedding Pies Apple Apple, delicious Apple-dump lings, Apple-duuiplings, baked Apple-duinplings, excellent Almond Custard Cocoa-nut Cocoa-nut, No. 1 '.

Cocoa-nut, No. 2 Dried-apple Dried- fruit Fritters, Altona Fritters, Potato Fruit, in variety General rules for nastry Lemon Cream Lemon and Potato Molasses Mince-meat Mince-meat, Mock Orange Pie-crust, plain Pumpkin Potato, Sweet Potato. Irish Potato-paste Puff-paste. No. 1 Puff-paste. No. 2 Pastry Pastry, for meat-pies 13S Pastry, plain Rhubarb Sour-orange Transparent, No. 1 Transparent. No. 2 Almond, boiled Almond, baked Apple Apple, excellent Apple, nice Batter, boiled, No. Batter, boiled. No. 2 Bird's-nest Biddle Butter- in ilk Confederate Chambliss Chocolate Cracker Fruit Dixie.

Delicious Fig General rules Indian Meal Jellied Apples Lemon, No. 1 Lemon, No. 2 Molasses Macaroon Ministers' Peach Plain Plum Plum, English Plum, excellent Poor Author's Potato-pone Prince Albert Queen's Kebel Rice, No. 1 Rice, No. 2 Snew, No. 1 Snow, No. 2 •.

Sponge Sponge oaKe Sweet potato Souffli Two-egg Tapioca Tapioca, with apples 14'.' Tapioca, with cocoa-nut Sweet or Pudding Sauces Apple For fruits Hard Pudding, No. Pudding. No. 2 Plum Pudding Ices Bisque Glace', No. Bisque Glace', No. 2 Coffee. FrozenCream, Apple, Quince, and Pear Frozen Claret Frozen Peaches Frozen Plum-pudding Frozen Buttermilk

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Ices.— Continuod. Ice-cream, No. 1 Ice-cream, No Ice-cream, Chocolate Ice-cream, Cocoa-nut Ice-cream, Caramel, No. 1., Ice-cream, Caramel, No2., Ice-cream, Macaroon. lee-cream, Queen's Ice-cream, Strawberry Ice-cream, Tutti-Frutti Ice-cream, without eggs Ice-cream, White Italian Snow Orange-ice Sherbet, Lemon Sherbet, Pine-apple. Sherbet. Pine-apple, or Ice Creams, Jellies, Etc Ambrosia, No. Ambrosia, No. 2 Apple Float Apple Me'ringue Apple-Souffle Blanc-mange Blanc-mange, Chocolate Blanc-mange. "Neapolitan.... Boiled Custard Baked Baked Pears Charlotte Russe Charlotte Russe, without eggs Charlotte Russe, without cream Charlotte Polonaise Cream, Almond Cream, Bavarian, No. Cream, Bavarian, No. 2 Cream, Imperial Cream, Italian, No. 1 Cream, Italian, No. 2 Cream, Raspberry Cream, Spanish to whip Gatean Pornmes Jelly. Calf or Hog Foot 173, Jelly and Fruit Jelly of Irish Moss Jelly. Lemon Jelly, Maraschino Jelly, Wine, No. 1 Jelly. Wine. No. 2 Porcupine Syllabub, No. Syllabub. No- 2 Tipsv cake, No. Tipsy-cake, No. 2 Preserves and Jellies Apple Crab apple Canteloup Figs Figs, Blue Jam, Blackberry Jelly, Apple Jelly, Grape Jelly, Plum,...184 Jelly, Quince Marmalade, Fig Marmalade, Quince Marmalade, Sour orange Marmalade, Scotch-orange Orange peel Pear Plum Pine-apple Peaches, Brandy..ISO Peaches, in their juice Peaches, whole Peach-chips Peach- leather Pumpkin-chips LSI Quince Strawberry TomatoWater-melon Water-melon or Citron Candy Cocoa-nut Drops Caramels, No. Caramels, No. 2 floarhound Honey Cream Molasses Pea-nut, No. 1 Pea-nut, No. 2 Sugar. No. 1 Sugar, No. 2 Taffy Taffy. Almond White Nougat Catchup, Cucumber Catchup, Grape Catchup, Pepper, No Catchup. Pepper, No. 2. Catchup Tomato good Catchup, Tomato. No. Catchup, Tomato, No. 2 Chowchow Mustard. French Mustard, Italian Mangoes. Cucumber Mangoes, Oil Mangoes, with oil Mangoes, Pepper Mangoes, Peach Pickle, Blackberry, sweet Pickle, Citron, sweet -.192 Pickle, Cucumber Pickle, Cabbage. No. 1 Pickle. Cabbage. No. 2 Pickle. Damson Pickle, German Pickle. Jerusalem Artichoke Pickle, Melon Pickle. Mustard Pickle. Onion Pickle, Ripe Cantaloup Pickle, Railroad Pickle, Regent

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THE INDEX.

Catchup, Sauces. Etc.—Continued. Pickle. Sweet Plum Pickle, Spanish Pickle. Walnut Pickled Figs, sweet. No. -192 Pickled Figs, sweet, No. 2 Pickled Peaches, sweet Sauce, Green Tomato Sauce, Pickle excellent Vinegar, Spiced Peer, Corn Coffee, No. 1 Coffee, No. 2 Coffee, how to make Cream Nectar Champaign Cups Claret Cup Coek-tail, good Cordial, Blaikberry, No. 1 Cordial, Blackberry, No. 2 Cordial, Blackberry, No. 3 Cordial, Blackberry or Peach Cordial, Che-rry 20(5 Cordial, Mint 20(3 Egg-nog, No. Egg-nog. No. 2 _ Egg-nog. No. 3 Punch, Milk. No. Punch. Milk. No. 2 Punch, Milk, hot Punch, Prince Regent Punch, Roman Punch. Whisky Pleasant Drink, or Beer Sherry-cobbler, Tea, Xo make Wine, Blackberry, No. Wine, Blackberry, No. 2 Wine, Scuppernong, No. Wine, Scuppernong, No. 2 Wine, Sour-orange, No. 1 -....207 Wine, Sour-orange, No. 2 Alkaline Drink Arrow-root Broth, Chicken Broth. Mutton Blanc-mange Claret-cup, for invalids Chicken-essence Custard and Toast Cracker and Cream Diet for Infants Kt:e-nog Flour, boiled Flummery, Rice •Gruel Iced Egg Jelly, Hartshorn Jelly, Arrow-root Jelly, Sago Jelly, Lemon PAGB.

Nutrient Enema Panada Panada., Pudding. Bread, No.l Pudding, Bread, No- 2 Potato Surprise Potatoes, Mashed ••••;\~ Sofky.

Soup Maigre Soup, Egg I; Tapioca Jlfi Tea, Beef Tea, Bewf, hasty Tea, Beef and Chicken Tea, Egg Tea, Egg, another Tea, Flaxseed Tea, Orange leaf. Tea. Malt Tea. Sage Water. Apple Water, Barley Water, Gum-arabic Slippery-elm Water. Toast Wine- whey Mecicixal An excellennt enema Antidote for poisons Bruises Bite of inseets Bone-felon, cure for Bleeding, to stop l'24 Burns Burns. Binkerd's Salve for Cough mixtures Croup, remedy for Corns, cure for Chapped hands and lips Colds in the head Dysentery Earache, cure for Fever and ague, cures for Fainting Gardes for Sore-throat Hoarseness Headache Hair tonics. Hair tonics, glycerine Lip-salve Liniment, good.. Liniment, Dr. Pancoast's Mustard Plaster, to make Night sweat Poultice, flaxseed Risen Breast, plaster for Sty on the eye, to cure Sprained ankle Summer-complaint in infants Toothache Tetter, cures for Vomiting, to stop Whooping-cough Warts, to destroy _ Cleaning Knives _ Cleaning Woolens

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| Miscellaneous.—Continued. Cockroach Destroyer Colic in horses Durable Stove-blacking Essence of ginger Egg-stains from Silver ErasiveSoap Furniture Polish Furniture Polish, Coker's:

Good yeast-powder 2^1 Good paste Housekeeper's alphabet Hard Soap, good Pomatum Pickle, for beef Pickle, for ham and beef Remedy for botts in horses Remedy for sick turkey Soft-soap Shoe-soles, how to save Sweeping Sealing for bottles Tonic for chickens To keep eggs To keep eggs To make cream To remove mildew.. To take out grease FACE.

To remove stains from silk, linen, and cotton To remove grease, stains, etc To wash colored ribbons To set colors in calico To keep flannel from shrinking To remove freckles To remove tan and sunburn To stiffen collars To clean a browned porcelain kettle To polish flat-irons To »lean marble To destroy bed-bugs To destroy red ants To obtain a large yield of milk To take out varnish, tar, and paint.240 To clean oil-paintings To remove whito spots from furniture To crystallize grasses To renew alpaca To clean blankets Tooth-wash, good Vanilla Extract Whitewash Whitewash, brilliant Wounds in cattle

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Every Article that can be found in a First- Class Dry Goods Store. FITZGERALD & STEPHENSON, Importers, Jobbers, and Retailers in Foreign, Fancy; and Domestic DRY GOODS, North-West Corner of Dauphin and Joachim Streets, B®° TERMS CASH. -&H J8®" SEND US A TRIAL ORDER. =KW GEO. COSTER.

G. VAN ANTWERP.

GEO. COSTER & CO.

DEALERS IN DRUGS & MEDICINES Fancy Soaps, Brushes, Combs, Perfumery, Etc. No.

71 Dauphin LANDRETH'S GARDEN SEEDS A SPECIALTY. W.

B. WILKINSON.

LITTLE, WILKINSON & CO. WHOLESALE DEALERS IN BACON, PORK, LARD, SUGAR, Coffee; Molasses, Flour, and Liquors, Nos. 58 and 60 North Commerce Street,

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ireat Southern IHusic-Itlouse J". HI. SItTOW\ 102 & 104 Dauphin Street, SOLE AGENT FOR THE SALE OF THE CELEBRATED PIANOS —of— Chickering & Sons, Steinway & Sons, Kranich & Bach, Mathushek Piano Co. And Emerson Piano Co. PRICES GREATLY REDUCED. $750 Pianos for $.500.

$650 llanos for $375.

$600 Pianos for • $350.

$500 Piano* for $275.

All of the Above are Warranted for Seven Years. CABINET ORGANS. l*£a.soxi <Sc Ham j in. Organs, Felo\xT6et, 2Peltoxi cSs Co. Orgraaae, OlovLg-la. <£a "VT'a.rrexs. Oigazis, Htf*e-w Engrlaxia. ©xg-axs. Co. ©xgraxis. Priees from $SO to $300 for Organs. PICTURE -FRAMES, ALL KINDS MADE TO ORDER, As Cheap and Better than Northern Frames. hngravinjs, Oil- 'Paintings, Chromos, Picture- Cards, And EvcrtJiins In tlie.Picture Line. MUSICAL BOXES & MUSICAL INSTRUMENTS of all Kinds, SHEET HVLTTSIC -A-lTD 3VET7SICA.L WORKS. Every article soid at the Lowest Possible Price. Every Piano or Organ sold by me is warranted for seven years.

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O. ZADEK & CO., JEWELERS, WATCHES, DIAMONDS, SILVERWARE, PLATED WARE, OPERA-GLASSES, SPECTACLES, &c. Masonic Temple, ALA.

K. RANDALL, ESTABLISHED BOOKSELLER AND STATIONER, BLANK-BOOK MANUFACTURER, At the Old Established Store, No.

"5 North iw, Medical, School, and Miscellaneous Books.' J".

IF. IKIEJBIOIE, UF.ALKU IN English., French, and American DRY GOODS, HOSIERY, GLOVES, LACES, And Notions of Every Description* 129 Dauphin St., Ala.

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SCRANTON, BARNEY & CO., io, 12, 14 & 16 North Commerce St., Mobile, Ala. IMPORTERS OF AND DEALERS IN Hardware,. Woodenware, Tinware, Grain-Cradles, Rope, Axes, Scythes, Coffee-Mills, Blacksmiths' Tools, Spades, Carpenters' Tools, Horseshoes, Mattocks, Shovels, Coopers' Tools, Babbit Metal, Sheet-Copper, Gin and Mill Gearing, Agricultural Implements, Brinley Plows, Carriage Materials, Turpentine Tools.

Cooking and Heating Stoves, Etc., Etc.

OTJE; STOVES Can not be surpassed for neatness of design and finish, durability, and the many requisites which make perfection.

We have sold many hundreds of the COTTAGE COOKING STOVE, and all have given satisfaction.

Besides, our best cooks are unanimously of the opinion that it can not be excelled.

There is another consideration with the economical, that it is cheaper than any other of a similar grade. Scranton, Barney & Co.'s Cast Plows, No. 8, y2, 1, STEEL -FOIZ-X- rijO-WSOILS, WHITE LEADS, ETC.

Raw and Boiled Linseed Oil, Lard-Oil, Winter Strained, in quantities from 5 gallons up. White Lead in Kegs, Axle-Grease and Lubricating Oils, all of the purest qualities. Bar Iron, Nails, Guns, Bolting-Cloths, Castings, Fishing Tackle, Cutlery, Grindstones, Millstones. Railroad and Steam - Engine Supplies of Every Description, HERRING & FARREL'S CELEBRATED SAFES. COTTON TIES, Cheapest, and Largest Stock in the South. FULL STOCK OF BLACKSMITHS' MATERIALS. Agents for Sugar-Mills and Evaporators, Straub's Corn and Wheat Mills, Mobile Woodenware Manufactory, the Daniel Pratt Gin Company's Gins, Boston Belting Company Belting and Vulcanized India Rubber, Faiibanks' Standard Platform and Counter Scales. In brief, we have every description of Goods necessary to make a complete stock of Hardware, etc.— it not the most so— of any to be found in the southern country, all of which will be sold at prices and on terms to suit the times. Our Stock Comprises the Largest and Cheapest Lot of Plows In the County,

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^SPECIAL ATTENTION GIVEN TO ORDERS.^m 2s£. ZE^OZDIDIT, DEALER IN STAPLE m FANCY DRY GOODS, Shawls, Silks, and Dress Goods, Zinens, Zaces, Embroideries, JVoolen Goods, Carpeting* Matting, Jr'indow- Shades, j$ Dauphin bet. St. Emanuel and Royal, W.

VAIL.

VAIL.

B. VAIL. & CO.

ESTABLISHED 1846. GROCERS & IMPORTERS, White Front Buildings, NOS.

70 and 72 DAUPHIN STREET, N. K. LUDLOW, Plumber, Gas and Fitter, Gas and Steam Goods of Every Description.

Particular Attention Paid to Repairing Pumps and Driving Wells. Sole Agent. tor Fuller, Warren & Co.'s Double Oven Cooking Range, Ludlow' Patent Rust-Proof Drove Wells.

No. 58 (Dauphin Third door oelow (Royal, eSj-Plumbing, Gas and Steam Fitting of all descriptions, neatly executed; Chandeliers, Pendants, Brackets, Water-Closets, Bathing-Tubs, and Pumps of all descriptions furnished at short notice. Particular attention paid to Cleaning, Repairing and Extending Gas Fixtures, Introducing and Repairing Hydrants. Sheet Lead and Drove-Well Work. «Es?V2// work Guarantiedr&X n

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ESTABLISHED BROMBERG BROS. 108 Dauphin SI., Mobile Ala., PIANOS, ORGANS, Musical Merchandise, Sheet-Music, Stationery, Fancy. Goods, Foreign and Domestic Novelties, Society Goods, &*c.

Special Department.—Drawing, Painting, and Wax-Flower Materials, and Decorative Goods of ail kinds. Thomas Henry. John Henry.

THOMAS HENRY & SON, DIRECT FOREIGN IMPORTERS OF China, Glass, Queensware, TINWARE, &c.

No. 29 ST. FRANCIS STREET, BRISK & JACOBSON, MANUFACTURERS AND DEALERS IN CLOTHING And Gents' Furnishing Goods, Corner Dauphin and Water Streets,

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3s^c::r,s. lloyd, Wholesale and Retail Dealer in j3il.k$, f\iBBojM5, Anli ^VIillijmery •C|ood$, 85 and 87 St Francis Street, Cor. Joachim, NEARLY OPPOSITE P. H. PEPPER ft CO.

Prompt Attention Given to all Kinds of Dress-Making. CHAMBERLAIN & CO.

WHOLESALE AND RETAIL DEALERS IN Northern and Western Produce, Choice Green and Black Teas, Old Brandies, Wines, Whiskies, &e.

Ship, Family, and Boat Stores put up at Low Rates. Nos. 4 & 6 South Commerce St., C. DuBOSE & CO.

WHOLESALE DRUGGISTS, No. 7 North Water -

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COAL AND WOOD. All kinds, in quantities to suit, and sold at the. lowest prices, by A.

C. BANNER $ CO.

Lumber, Shingles, Fence-Posts, cross-ties, hewed timber, mast-sticks, SPARS, <fcc.

FOB SALE BY A. C. BANNER & CO., Mobile, Ala. WHITE-OAK STAVES Bought all the year as they may come to market by A. C DANNER & CO.

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W. H. GARDNER. A.J. GILLESPIE. FRANK T. COPPGardner, Gillespie & Co. COTTOIT FACTORS, No. 38 North Commerce Street, MOBILE, ALANo. SO Union Street. NEW ORLEANS, LA THOS. W. SIMS. JACOB P- BILLUPS. Sims 5 Bilhaps & Co. COTTON FACTORS. No. 42 North Commerce St., L. W. LAWLER.

L. BAKER.

J. W. WHITING. Baker, Lawler & Co. COTTON FACTORS, 40 NORTH COMMERCE ST., Establish^ 1844.

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Peter Stark, Prest. J. W. Whiting, Vice-Prest. L. C. Fry, Cashie r PEOPLE'S SAVINGS-BANK, PAID UP CAPITAL $160,000. XHSECTOESJ. W. Whiting, G. F. Werborn, I. B. Davis, D. T. Parker' W. J. Brainard, A. C. Danner, Peter Stark.

COLLECTIONS SOLICITED. Remittances always made on day of Collection at Current Rate of Exchange. COTTON BROKER.

NO 44 NORTH WATER ST., L. BREWER & CO., Corner Commerce and St. Louis Streets,

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AD VER TibEVENTS.

C. S. PARTRIDGE & CO. 131 DAUPHIN STREET, —DEALERS IN— J-^ouse-purnishing Qoods, —ALL KINDS OF— Culinary tirlicles,, Cream-Freezers, &c.

The Champion Cook-Stove, FASHION. N. W.

Cor. Dauphin and Conception Sts. t MOBILE, ALA. —DEALER IN DRUGS, MEDICINES, CHEMICALS, Toilet and Fancy Articles, Patent Medicines, Brushes, Soaps, Perfumery. Prescriptions Carefully Compounded. Fine Chemicals and Pure Drugs a Specialty. E. P. HERPIN & CO. Importers and Dealers in DRY GOODS, Nos. 105 and 107 Dauphin Street, & E.

Corner Conception.

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TIHUEJ J^GOttlSr cook:, MICA OR CAST FRONT..FOR WOOD. the experience gained during thirty-five years in the manufacture of ONE MILLION STOVES, We claim to know what the people want, and how to make a Cooking Stove suited to their demands, and so have brought out THE ACORN COOKS, Which we pronounce the best Stoves for the money ever made. We know there are many Cheaper Stoves, some made of castings, others of poor iron, and again, others badly constructed and mounted These soon crack, burn out, and are a constant trial and a vexation. Such Stoves are not comparable with out acorn cooks, which are made only of new iron, and Warranted to last for 25 years. Especial attention is invited to our Ventilated Fire-Box Bottom, Fire-Back and Oven. The Acorns are the only Stoves made with this admirable arrangement, to prevent the over-heating of the oven under the fire-box, preserve the fire-back, keep the air in the oven fresh and free from steam and gases, and prevent the escape of all smell of cooking. This arrangement enables us to guaranty the sweetest bread, baked most quickly and economcally. We make the Stoves with the plain top, in which all the peculiar advantages are secured, also with the New Portable Low Copper Reservoir. That can be lifted out in a moment for cleaning or repairing, in which ten or fifteen gallons of water can be kept constantly hot, for all the uses of the kitchen.

The Convenience of a Low Restrvoir can not be overestimated.

Those who have been accustomed to using the old-fashioned high reservoir know how inconvenient it is to raise a pailful of water high enough to.pour into them, and will welcome this great improvement.

A Large Hot Closet, which is also made of cast iron, is attached underneath the Reservoir.

IRA W. PORTER & CO.

S. E. Corner Water and St. Francis Sts.,

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JST. CRA1STE, No.

67 Dauphin St., MOBILE, ALABAMA. — DEALER IN— The Unrivalled Singer Sewing-Machine. Sold on Easy Terms, or a Liberal Discount for Cash.

Genuine Needles for all kinds of Sewing-Machines, at Five Cents Apiece, or Fifty Cents per Dozen. Sewing-Machines of all kinds repaired, and work tully guarantied.

fi=g*"Sewing-Silk, Spool-Cotton, Machine-Oil, always on hand. S. MARCUS & SON, IMPORTERS AND DEALERS IN Laces, Embroideries, Goods, Crapes, Ribbons, Hosiery, Straw and Silk Goods, Worsteds, Flowers, Feathers, and Notions of every description. //4 and 7/6 Dauphin St., DR. WM. DEASON, SURGEON DENTIST. No. 97 Dauphin Street,

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Quattlebaum k Gelbke, Wholesale and Retail Dealers in OF AL.L KINDS.

./Ko.

/''•S Dauphin St., A first-class Machine with a full set ot ssse"

attachments, for $30.00. C. HANN & CO.

—DEALERS IN— BOOTS and SHOES.

53 AND 115 DAUPHIN ST., YOUNG BROTHEES, Plumbers, Gas and Steam Fitters, S W COR. DAUPHIN AND ST. EMANUEL STS., Drove-wells put down at Reasonable Rates.

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MOBILE HAIE-STOEE, 95 DAUPHIN STREET, kJOBILE, ALABAHJA.

I keep on hand and make to order a full assortment of HUMAN-HAIR GOODS; also, composition de Jean Auge of Paris, the best hair tonic used. Parian, the finest beautifier of the complexion. Robares Ameoline, the famous blonde dye. Colognes, Creams, and Extracts.

Ladies' Toilet Articles a Specialty.

Braids made from Combings. Orders solicited and promptly attended to. Mrs. E. Quinn.

GEO.

B. PRESTON.

ESTABLISHED A.

S. STETSON.

PRESTON & STETSON, Manufacturers and Wholesale Dealers in BOOTS, SHOES, and HATS, N. W.

COR.

ST. FRANCIS AND WATER STS., Office in Boston, 110 Summer St.] rVTofoilG Ala SIGN OE THE 3-OLIDE1T ELEPHAKT. JOS. PROSKAUER, Manufacturer of plain and JTancy (Randies, Pure and unadulterated, and warranted to keep in any climate. No. 15 Dauphin St., -

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t. Mcdonald.

wm. march.

t. w. Mcdonald.

McDonald, March & Co.

-manufacturers of— Monumeijts, Torpbs, Gravestones, M^lISTTELS, etc Sidewalks Paved with Stone on Short Notice. ALL WORK GUARANTIED To be Fully up to Design and Specifications. Parties will do well to confer with us before making any contracts for Monuments or Stone-Work elsewhere. } Royal St., East Side, del. St. Louis and SI. Anthony Sis., MOBILE,.AJLjA..

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M. FORCHHEIMER. FERD. FORCHHEIMER. M. FORCHHEIMER & CO., WHOLESALE GROCERS AND DEALERS IN WESTERN PRODUCE. 21 & 23 N. Commerce, St. AGENTS FOR ™\rZ™riT, Z^°- FLOUR. AND HIGHLAND CITY MILLS.

THE ALABAMA Gold Life-lpsurance Corppagy.

HOME OFFICE:

St. Francis ASSETS HALF A MILLION CAPITAL $200,000 IN GOLD. Geo. W. Agnew. W. H. Scales. Agnew, Scales & Co. COTTON FACTORS & COMMISSION MERCHANTS, No.

63 NORTH COMMERCE STREET. -

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PRICE WILLIAMS.

JAMES K. GLENNON.

(Notary Public.) Williams & Glennon, NO. 60 ST. FRANCIS STREET, Opposite the Custom Howe, REAL ESTATE AGENTS, BROKERS, AND AUCTIONEERS, BUY AND SELL ON COMMISSION united states, state, county, and city bonds, Fire and Life Insurance and Mining Stocks. B®°Special attention given to Auction Sales.

L. M. MeKINNEY & CO. Manufacturers and Dealers in Saddles, Harness, Bridles, Collars, Whips, Eobes, Blankets, Brushes, Combs, Fly-Nets, &c, TRUNKS REPAIRED AND COVERED. 11 North Water St., MOBILE, AliA THE PLACE TO BUY READY-MADE CLOTHING —IS AT THE— MAMMOTH CLOTHING HOUSE, M.

P. LEVY & CO.

Wos.

18, and 20 X Water St.,

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GEORGE F. WERBORN, NO. 143 DAUPHIN STREET, Furniture, Carpets, Upholstery, AND INTERIOR DECORATIONS. Latest Styles ^n_ Furniture Coverins East Lake and Queen ttfnne Tarlor, Library, <Dining, and <Bed-<Room Suits.

RAW SILK MATERIAL, Latest Styles, a Beautiful Variety.

PARLOR SUITS from $65.00 Upward, Bed-Room, Dining-Koom, and Library Furniture AT VERY LOW PRICES. CARPETS.

S1.10. t Chain Every Variety of Rugs, Mats, and Stair Carpeting and Fitting. Tapestry Brussels $1.10, to 1.15, to 1.20, to 1.25 Extra Three-Ply Extra Super Extra Double Cotton Chain 50 to 60 cts Richest and most varied assortment of Lace Curtains, 3r:Eao3^£ $2.oc fe^2,:e>_a.ie2. -cr^^xr-ft-^ano. Cornices, Window*- Shades, and IZvery Novelty Appertaining to 'Pai'lor or Interior Household 'Decoration, of the very Quality, and Guarantied as Low as Anywhere.

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AD VEK TISEMEN TS.

JOHN DOUGLAS, Dry Goods, Laces I Embroideries. Florence Sewing-Machine Needles. 121 DAUPHIN STREET* -