COOKERY RECIPES (continued 3)

Sauce for Ducks.—Serve a rich gravy in the dish; cut the breast into slices, but don't take them off; cut a lemon, and put pepper and salt on it, then squeeze it on the breast, and pour a spoonful of gravy over before you help.

Sauce for Fowl of any Sort.—Boil some veal gravy, pepper, salt, the juice of a Seville orange and a lemon, and a quarter as much of port wine as of gravy; pour it into the dish or a boat.

Sauce for Hot or Cold Roast Beef.—Grate, or scrape very fine, some horseradish, a little made mustard, some pounded white sugar and four large spoonfuls of vinegar. Serve in a saucer.

Sauce for Salmon.—Boil a bunch of fennel and parsley chop them small, and put into it some good melted butter. Gravy sauce should be served with it; put a little brown gravy into a saucepan, with one anchovy, a teaspoonful of lemon pickle, a tablespoonful of walnut pickle, two spoonfuls of water in which the fish was boiled, a stick of horseradish, a little browning, and salt; boil them four minutes; thicken with flour and a good lump of butter, and strain through a hair sieve.

Sauce for Savoury Pies.—Take some gravy, one anchovy, a sprig of sweet herbs, an onion, and a little mushroom liquor; boil it a little, and thicken it with burnt butter, or a bit of butter rolled in flour; add a little port wine, and open the pie, and put it in. It will serve for lamb, mutton, veal or beef pies.

Sauce for a Turkey.—Open some oysters into a basin, and wash them in their own liquor, and as soon as settled pour into a saucepan; add a little white gravy, a teaspoonful of lemon pickle; thicken with flour and butter; boil it three or four minutes; add a spoonful of thick cream, and then the oysters; shake them over the fire till they are hot, but do not let them boil.

Sauce for Wild Fowl.—Simmer a teacupful of port wine, the same quantity of good meat gravy, a little shalot, a little pepper, salt, a grate of nutmeg and a bit of mace, for ten minutes; put in a bit of butter and flour, give it all one boil, and pour it through the birds. In general they are not stuffed as tame, but may be done so if liked.

French Tomato Sauce.—Cut ten or a dozen tomatoes into quarters, and put them into a saucepan, with four onions, sliced, a little parsley, thyme, a clove, and a quarter of a pound of butter; then set the saucepan on the fire, stirring occasionally for three-quarters of an hour; strain the sauce through a horse-hair sieve, and serve with the directed articles.

Tomato Sauce.—Take 12 tomatoes, very red and ripe; take off the stalks, take out the seeds, and press out the water. Put the expressed tomatoes into a stewpan, with 1-1/2 ozs. of butter, a bay leaf, and a little thyme; put it upon a moderate fire, stir it into a pulp; put into it a good cullis, or the top of broth, which will be better. Rub it through a search, and put it into a stewpan with two spoonfuls of cullis; put in a little salt and cayenne.

ANOTHER.—Proceed as above with the seeds and water. Put them into a stewpan, with salt and cayenne, and three tablespoonfuls of beef gravy. Set them on a slow stove for an hour, or till properly melted. Strain, and add a little good stock; and simmer a few minutes.

White Sauce.—One pound of knuckle of veal, or any veal trimmings, or cold white meat, from which all brown skin has been removed; if meat has been cooked, more will be required. It is best to have a little butcher's meat fresh, even if you have plenty of cold meat in the larder; any chicken bones greatly improve the stock. This should simmer for five hours, together with a little salt, a dozen white peppercorns, one or two small onions stuck with cloves, according to taste, a slice or two of lean ham, and a little shred of celery and a carrot (if in season) in a quart of water. Strain it, and skim off all the fat; then mix one dessert-spoonful of flour in a half pint of cream; or, for economy's sake, half milk and half cream, or even all good new milk; add this to the stock, and if not salt enough, cautiously add more seasoning. Boil all together very gently for ten minutes, stirring all the time, as the sauce easily burns and very quickly spoils. This stock, made in large quantities, makes white soup; for this an old fowl, stewed down, is excellent, and the liquor in which a young turkey has been boiled is as good a foundation as can be desired.

Economical White Sauce.—Cut up fine one carrot, two small onions, and put them into a stewpan with two ounces of butter, and simmer till the butter is nearly absorbed. Then mix a small teacupful of flour in a pint of new milk, boil the whole quietly till it thickens, strain it, season with salt and white pepper or cayenne, and it is ready to serve. Or mix well two ounces of flour with one ounce of butter; with a little nutmeg, pepper and salt; add a pint of milk, and throw in a strip of lemon peel; stir well over the fire till quite thick, and strain.

Wine Sauce.—One and 1/2 cups sugar, three quarters cup of wine, a large spoonful flour, and a large piece of butter.

HOW TO MAKE SOUPS AND BROTHS

Artichoke Soup.—Take Jerusalem artichokes according to the quantity of soup required to be made, cut them in slices, with a quarter of a pound of butter, two or three onions and turnips, sliced into a stewpan, and stew over a very slow fire till done enough, and thin it with good veal stock. Just before you serve, at the last boil, add a quarter of a pint of good cream. This is an excellent soup. Season to taste with a little salt and cayenne. As it is necessary to vary soups, we shall give you a few to choose from according to season and taste. All brown soups must be clear and thin, with the exception of mock turtle, which must be thickened with flour first browned with butter in a stewpan. If the flour is added without previous browning, it preserves a raw taste that by no means improves the flavor.

Asparagus Soup.—Three or four pounds of veal cut fine, a little salt pork, two or three bunches of asparagus and three quarts of water. Boil one-half of the asparagus with the meat, leaving the rest in water until about twenty minutes before serving; then add the rest of the asparagus and boil just before serving; add one pint of milk; thicken with a little flour, and season. The soup should boil about three hours before adding the last half of the asparagus.

Beef Broth.—Put two pounds of lean beef, one pound of scrag of veal, one pound of scrag of mutton, sweet herbs, and ten peppercorns, into a nice tin saucepan, with five quarts of water; simmer to three quarts, and clear from the fat when cold. Add one onion, if approved.

Soup and broth made of different meats are more supporting, as well as better flavored.

To remove the fat, take it off, when cold, as clean as possible; and if there be still any remaining, lay a bit of clean blotting or cap paper on the broth when in the basin, and it will take up every particle.

Beef Soup.—Cut all the lean off the shank, and with a little beef suet in the bottom of the kettle, fry it to a nice brown; put in the bones and cover with water; cover the kettle closely; let it cook slowly until the meat drops from the bones; strain through a colander and leave it in the dish during the night, which is the only way to get off all the fat. The day it is wanted for the table, fry as brown as possible a carrot, an onion, and a very small turnip sliced thin. Just before taking up, put in half a tablespoonful of sugar, a blade of mace, six cloves, a dozen kernels of allspice, a small tablespoonful of celery seed. With the vegetables this must cook slowly in the soup an hour; then strain again for the table. If you use vermicelli or pearl barley, soak in water.

Dr. Liebig's Beef Tea.—When one pound of lean beef, free from fat, and separated from the bones, in a finely-chopped state in which it is used for mince-meat, or beef-sausages, is uniformly mixed with its own weight of cold water, slowly heated till boiling, and the liquid, after boiling briskly for a minute or two, is strained through the towel from the coagulated albumen and the fibrine, now become hard and horny, we obtain an equal weight of the most aromatic soup, of such strength as cannot be obtained even by boiling for hours from a piece of flesh. When mixed with salt and the other additions by which soup is usually seasoned, and tinged somewhat darker by means of roasted onions, or burnt bread, it forms the very best soup which can, in any way, be prepared from one pound of flesh.

Brown Gravy Soup.—Shred a small plate of onions, put some dripping into a frying-pan and fry the onions till they are of a dark brown; then, having about three pounds of beef cut up in dice, without fat or bone, brown that in a frying-pan. Now get a sauce-pan to contain about a gallon, and put in the onions and meat, with a carrot and a turnip cut small, and a little celery, if you have it; if not, add two seeds of celery; put three quarts, or three and a half quarts of water to this, and stir all together with a little pepper and salt; simmer very slowly, and skim off what rises; in three or four hours the soup will be clear. When served, add a little vermicelli, which should have previously been boiled in water; the liquid should be carefully poured off through a sieve. A large quantity may be made in the same proportions. Of course, the meat and onions must be stirred whilst frying, and constantly turned; they should be of a fine brown, not black, and celery-seed will give a flavor, it is so strong.

Carrot Soup.—Put some beef bones, with four quarts of the liquor in which a leg of mutton or beef has been boiled, two large onions, a turnip, pepper and salt into a sauce-pan, and stew for three hours. Have ready six large carrots, scraped and cut thin, strain the soup on them, and stew them till soft enough to pulp through a hair sieve or coarse cloth, then boil the pulp with the soup, which is to be as thick as pea-soup. Use two wooden spoons to rub the carrots through. Make the soup the day before it is to be used. Add cayenne. Pulp only the red part of the carrot, and not the yellow.

Clam Soup.—Cut salt pork in very small squares and fry light brown; add one large or two small onions cut very fine, and cook about ten minutes; add two quarts water and one quart of raw potatoes, sliced; let it boil; then add one quart of clams. Mix one tablespoonful of flour with water, put it with one pint of milk, and pour into the soup, and let it boil about five minutes. Butter, pepper, salt. Worcestershire sauce to taste.

Croutons.—These are simply pieces of bread fried brown and crisp, to be used in soups.

Game Soups.—Cut in pieces a partridge, pheasant, or rabbit; add slices of veal, ham, onions, carrots, etc. Add a little water, heat a little on slow fire, as gravy is done; then add some good broth, boil the meat gently till it is done. Strain, and stew in the liquor what herbs you please.

Game Soup.—In the season for game, it is easy to have good game soup at very little expense, and very nice. Take the meat from off the bones of any cold game left, pound it in a mortar and break up the bones, and pour on them a quart of any good broth, and boil for an hour and a half. Boil and mash six turnips, and mix with the pounded meat, and then pass them through a sieve. Strain the broth, and stir in the mixture of meat and turnips which has been strained through the sieve; keep the soup-pot near the fire, but do not let it boil. When ready to dish the soup for table, beat the yolks of five eggs very lightly, and mix with them half a pint of good cream. Set the soup on to boil, and, as it boils, stir in the beaten eggs and cream, but be careful that it does not boil after they are stirred in, as the egg will curdle. Serve hot.

Julienne Soup.—Put a piece of butter the size of an egg into the soup-kettle; stir until melted. Cut three young onions small; fry them a nice brown; add three quarts of good clear beef-stock, a little mace, pepper and salt; let it boil an hour; add three young carrots and three turnips cut small, a stalk of celery cut fine, a pint of French beans, a pint of green peas; let this boil two hours; if not a bright, clear color, add a spoonful of soy. This is a nice summer soup.

Lobster Soup.—One large lobster or two small ones; pick all the meat from the shell and chop fine; scald one quart of milk and one pint of water, then add the lobster, one pound of butter, a teaspoonful of flour, and salt and red pepper to taste. Boil ten minutes and serve hot.

Mock Turtle Soup.—One soup-bone, one quart of turtle beans, one large spoonful of powdered cloves, salt and pepper. Soak the beans over night, put them on with the soup-bone in nearly six quarts of water, and cook five or six hours. When half done, add the cloves, salt and pepper; when done, strain through a colander, pressing the pulp of the beans through to make the soup the desired thickness, and serve with a few slices of hard-boiled egg and lemon sliced very thin. The turtle beans are black and can only be obtained from large groce.

Oyster Soup.—Take one quart of water, one teacup of butter, one pint of milk, two teaspoons of salt, four crackers rolled fine, and one teaspoon of pepper; bring to full boiling heat as soon as possible, then add one quart of oysters; let the whole come to boiling heat quickly and remove from the fire.

Oyster Soup.—Pour one quart of boiling water into a skillet; then one quart of good rich milk; stir in one teacup of rolled cracker crumbs; season with pepper and salt to taste. When all come to boil, add one quart of good fresh oysters; stir well, so as to keep from scorching; then add a piece of good sweet butter about the size of an egg; let it boil up once, then remove from the fire immediately; dish up and send to table.

Ox Tail Soup.—Take two ox tails and two whole onions, two carrots, a small turnip, two tablespoonfuls of flour, and a little white pepper; add a gallon of water, let all boil for two hours; then take out the tails and cut the meat into small pieces, return the bones to the pot for a short time, boil for another hour, then strain the soup, and rinse two spoonfuls of arrow-root to add to it with the meat cut from the bones, and let all boil for a quarter of an hour.

Scotch Broth.—Take one-half teacup barley, four quarts cold water; bring this to the boil and skim; now put in a neck of mutton and boil again for half an hour, skim well the sides of the pot also; have ready two carrots, one large onion, a small head of cabbage, one bunch parsley, one sprig of celery top; chop all these fine, add your chopped vegetables, pepper and salt to taste. This soup takes two hours to cook.

Soup and Bouille.—Stew a brisket of beef with some turnips, celery, leeks and onions, all finely cut. Put the pieces of beef into the pot first, then the roots, and half a pint of beef gravy, with a few cloves. Simmer for an hour. Add more beef gravy, and boil gently for half an hour.

Royal Soup.—Take a scrag or knuckle of veal, slices of undressed gammon of bacon, onions, mace, and a small quantity of water; simmer till very strong, and lower it with a good beef broth made the day before, and stewed till the meat is done to rags. Add cream, vermicelli, almonds and a roll.

Various Soups.—Good soups may be made from fried meats, where the fat and gravy are added to the boiled barley; and for that purpose, fat beef steaks, pork steaks, mutton chops, etc. should be preferred, as containing more of the nutritious principle. When nearly done frying, add a little water, which will produce a gravy to be added to the barley broth; a little wheat flour should be dredged in also; a quantity of onions, cut small, should also be fried with the fat, which gives the soup a fine flavor, assisted by seasoning, etc.

Soups may be made from broiled meats. While the fat beef steak is doing before the fire, or mutton chop, etc., save the drippings on a dish, in which a little flour, oatmeal, with cut onions, etc., are put.

Grand Consomme Soup.—Put into a pot two knuckles of veal, a piece of a leg of beef, a fowl, or an old cock, a rabbit, or two old partridges; add a ladleful of soup, and stir it well; when it comes to a jelly, put in a sufficient quantity of stock, and see that it is clear; let it boil, skimming and refreshing it with water; season it as the above; you may add, if you like, a clove of garlic; let it then boil slowly or simmer four or five hours; put it through a towel, and use it for mixing in sauces or clear soups.

Julienne Soup.—Take some carrots and turnips, and turn them riband-like; a few heads of celery, some leeks and onions, and cut them in lozenges, boil them till they are cooked, then put them into clear gravy soup. Brown thickening.—N.B. You may, in summer time, add green peas, asparagus tops, French beans, some lettuce or sorrel.

Soup and Soups.—It is not at all necessary to keep a special fire for five hours every day in order to have at dinner a first course of soup. Nor need a good, savory, nutritious soup for a family of five cost more than 10 cents. There is no use hurling any remarks about "swill-pails." Every housekeeper who knows anything of her kitchen and dining-room affairs, knows there are usually nice clean fragments of roasts and broils left over, and that broth in which lamb, mutton, beef, and fowls have been boiled is in existence, and that twice a week or so there is a bowl of drippings from roasted meats. All these when simmered with rice, macaroni, or well-chosen vegetables, and judiciously seasoned, make good soups, and can be had without a special fire, and without sending to the butcher's for special meats. We name a few of the soups we make, and beg leave to add that they are pretty well received. We make them in small quantities, for nobody with three additional courses before him wants to eat a quart of soup, you know!

1.—One pint of good gravy, three cups boiling water, a slice of turnip, and half an onion cut in small bits, two grated crackers. Simmer half an hour.

2.—On ironing day cut off the narrow ends from two or three sirloin steaks, chop them into morsels and put in a stewpan with a little salt, a tablespoonful of rice and a pint of cold water, and simmer slowly for three hours. Then add water enough to make a quart of soup, a tablespoonful of tomato catsup, and a little browned flour mixed with the yolk of an egg.

3.—Pare and slice very thin four good sized potatoes, pour over them two cups of boiling water, and simmer gently until the potatoes are dissolved. Add salt, a lump of nice butter, and a pint of sweet milk with a dust of pepper. Let it boil up once, and serve. You wouldn't think it, but it is real good, and children cry for it.

4.—One pint meat broth, one pint boiling water, slice in an onion, or a parsnip, or half a turnip—or all three if liked—boil until the vegetables are soft, add a little salt if needed, and a tablespoonful of Halford sauce.

5.—Let green corn, in the time of green corn, be grated, and to a pint of it put a pint of rich milk, a pint of water, a little butter, salt and pepper. Boil gently for fifteen or twenty minutes.

Split Pea Soup.—Take beef bones or any cold meats, and two pounds of corned pork; pour on them a gallon of hot water, and let them simmer three hours, removing all the scum. Boil one quart of split peas two hours, having been previously soaked, as they require much cooking: strain off the meat and mash the peas into the soup; season with black pepper, and let it simmer one hour; fry two or three slices of bread a nice brown, cut into slices and put into the bottom of the tureen, and on them pour the soup.

Tomato Soup.—Boil chicken or beef four hours; then strain; add to the soup one can of tomatoes and boil one hour. This will make four quarts of soup.

Tomato Soup without Meat.—One quart of tomatoes, one quart of water, one quart of milk. Butter, salt and pepper to taste. Cook the tomatoes thoroughly in the water, have the milk scalding (over water to prevent scorching). When the tomatoes are done add a large teaspoonful of salaratus, which will cause a violent effervescence. It is best to set the vessel in a pan before adding it to prevent waste. When the commotion has ceased add the milk and seasoning. When it is possible it is best to use more milk than water, and cream instead of butter. The soup is eaten with crackers and is by some preferred to oyster soup. This recipe is very valuable for those who keep abstinence days.

Turkey Soup.—Take the turkey bones and cook for one hour in water enough to cover them; then stir in a little dressing and a beaten egg. Take from the fire, and when the water has ceased boiling add a little butter with pepper and salt.

Veal Gravy.—Put in the stewpan bits of lard, then a few thin slices of ham, a few bits of butter, then slices of fillet of veal, sliced onions, carrots, parsnips, celery, a few cloves upon the meat, and two spoonfuls of broth; set it on the fire till the veal throws out its juices; then put it on a stronger fire till the meat catches to the bottom of the pan, and is brought to a proper color; then add a sufficient quantity of light broth, and simmer it upon a slow fire till the meat is well done. A little thyme and mushrooms may be added. Skim and sift it clear for use.

Veal Soup.—To a knuckle of veal of 6 pounds, put 7 or 9 quarts of water; boil down one-half; skim it well. This is better to do the day before you prepare the soup for the table. Thicken it by rubbing flour, butter, and water together. Season with salt and mace. When done add one pint new milk; let it just come to a boil; then pour into a soup dish, lined with macaroni well cooked.

Vegetable Soup.—Pare and slice five or six cucumbers; and add to these as many cos lettuces, a sprig or two of mint, two or three onions, some pepper and salt, a pint and a half of young peas and a little parsley. Put these, with half a pound of fresh butter, into a saucepan, to stew in their own liquor, near a gentle fire, half an hour, then pour two quarts of boiling water to the vegetables, and stew them two hours; rub down a little flour into a teacupful of water, boil it with the rest twenty minutes, and serve it.

Vermicelli Soup.—Boil tender 1/2 lb. of vermicelli in a quart of rich gravy; take half of it out, and add to it more gravy; boil till the vermicelli can be pulped through a sieve. To both put a pint of boiling cream, a little salt, and 1/4 lb. of Parmesan cheese. Serve with rasped bread. Add two or three eggs, if you like.

Brown Vermicelli Soup.—Is made in the same manner, leaving out the eggs and cream, and adding one quart of strong beef gravy.

HOW TO COOK VEGETABLES

How to Boil Artichokes.—If the artichokes are very young, about an inch of the stalk can be left; but should they be full grown, the stalk must be cut quite close. Wash them well and put them into strong salt and water to soak for a couple of hours. Pull away a few of the lower leaves, and snip off the points of all. Fill a saucepan with water, throw some salt into it, let it boil up, and then remove the scum from the top; put the artichokes in, with the stalks upward, and let them boil until the leaves can be loosened easily; this will take from thirty to forty minutes, according to the age of the artichokes. The saucepan should not be covered during the time they are boiling. Rich, melted butter is always sent to the table with them.

New Mode to Dress Asparagus.—Scrape the grass, tie it up in bundles, and cut the ends off an even length. Have ready a saucepan, with boiling water, and salt in proportion of a heaped saltspoonful to a quart of water. Put in the grass, standing it on the bottom with the green heads out of the water, so that they are not liable to be boiled off. If the water boils too fast, dash in a little cold water. When the grass has boiled a quarter of an hour it will be sufficiently done; remove it from the saucepan, cut off the ends down to the edible part, arrange it on a dish in a round pyramid, with the heads toward the middle of the dish, and boil some eggs hard; cut them in two, and place them round the dish quite hot. Serve melted butter in a sauce-tureen; and those who like it rub the yoke of a hard egg into the butter, which makes a delicious sauce to the asparagus.

How to Boil Asparagus.—Scrape the asparagus; tie them in small bunches; boil them in a large pan of water with salt in it; before you dish them up toast some slices of bread, and then dip them in the boiling water; lay the asparagus on the toasts; pour on them rich melted butter, and serve hot.

Ragout of Asparagus.—Cut small asparagus like green peas; the best method is to break them off first; then tie them in small bunches to cut, boil them till half done; then drain them, and finish with butter, a little broth, herbs, two cloves, and a sprig of savory. When done, take out the cloves, herbs, etc., mix two yolks of eggs, with a little flour, and broth, to garnish a first course dish. But if you intend to serve it in a second course mix cream, a little salt, and sugar.

French Beans, a la Creme.—Slice the beans and boil them in water with salt. When soft, drain. Put into a stewpan two ounces of fresh butter, the yolks of three eggs, beaten up into a gill of cream, and set over a slow fire. When hot, add a spoonful of vinegar, simmer for five minutes.

To Preserve French Beans for Winter.—Pick them young, and throw into a little wooden keg a layer of them three inches deep; then sprinkle them with salt, put another layer of beans, and do the same as high as you think proper, alternately with salt, but not too much of this. Lay over them a plate, or cover of wood, that will go into the keg, and put a heavy stone on it. A pickle will rise from the beans and salt. If they are too salt, the soaking and boiling will not be sufficient to make them pleasant to the taste.

Stewed Beans.—Boil them in water in which a lump of butter has been placed; preserve them as white as you can; chop a few sweet herbs with some parsley very fine; then stew them in a pint of the water in which the leaves have been boiled, and to which a quarter of a pint of cream has been added; stew until quite tender, then add the beans, and stew five minutes, thickening with butter and flour.

How to Boil Broccoli.—Peel the thick skin of the stalks, and boil for nearly a quarter of an hour, with a little bit of soda, then put in salt, and boil five minutes more. Broccoli and savoys taste better when a little bacon is boiled with them.

How to boil Cabbage.—Cut off the outside leaves, and cut it in quarters; pick it well, and wash it clean; boil it in a large quantity of water, with plenty of salt in it; when it is tender and a fine light green, lay it on a sieve to drain, but do not squeeze it, it will take off the flavor; have ready some very rich melted butter, or chop it with cold butter. Greens must be boiled the same way. Strong vegetables like turnips and cabbage, etc., require much water.

Cabbage Salad.—Three eggs well beaten, one cup of vinegar, two tablespoons of mustard, salt and pepper, one tablespoon of butter; let this mixture come to a boil, when cool add seven tablespoons of cream, half a head of cabbage shaved fine.

How to Boil Cauliflowers.—Strip the leaves which you do not intend to use, and put the cauliflowers into salt and water some time to force out snails, worms, etc. Boil them twelve minutes on a drainer in plenty of water, then add salt, and boil five or six minutes longer. Skim well while boiling. Take out and drain. Serve with melted butter, or a sauce made of butter, cream, pepper and salt.

How to Fry Cauliflowers.—Wash as before. Boil twenty or thirty minutes; cut it into small portions, and cool. Dip the portions twice into a batter made of flour, milk and egg, and fry them in butter. Serve with gravy.

Cucumbers for Immediate Use.—Slice, sprinkle with salt; let them stand several hours, drain, and then put to them sliced onions, vinegar to cover them, and salt, pepper, etc. Cayenne pepper and ground mustard render them wholesome.

Stewed Celery.—Wash and clean six or eight heads of celery, let them be about three inches long; boil tender and pour off all the water; beat the yolks of four eggs, and mix with half a pint of cream, mace and salt; set it over the fire with the celery, and keep shaking until it thickens, then serve hot.

Cold Slaw.—Half a head of cabbage cut very fine, a stalk of celery cut fine—or teaspoon of celery seed—or, a tablespoon of celery essence, four hard-boiled eggs, whites chopped very fine, a teaspoon of mustard, a tablespoon of butter and the yolks of the boiled eggs, salt and pepper, mix well; take an egg well beaten and stir in a cup of boiling vinegar, pour over and cover for a few minutes.

Egg-Plant.—Slice the egg-plant an eighth of an inch in thickness, pare it, and sprinkle salt over it an hour before cooking; then drain off all the water, beat up the yolk of an egg, clip the slices first in the egg, and then in crumbs of bread; fry a nice brown. Serve hot, and free from fat.

How to Cook Egg-Plant.—Cut the egg-plant in slices half an inch thick, sprinkle a thin layer of salt between the slices, and lay them one over the other; and let them stand an hour. This draws out the bitter principal from the egg-plant, and also a part of the water. Then lay each slice in flour, put in hot fat and fry it brown on both sides. Or boil the egg-plant till tender, remove the skin, mash fine, mix with an equal quantity of bread or cracker crumbs, and salt, pepper and bake half an hour. This makes a delightful dish, and a very digestible one, as it has so little oily matter in it.

How to Broil Mushrooms.—Pare some large, open mushrooms, leaving the stalks on, paring them to a point; wash them well, and turn them on the back of a drying sieve to drain. Put into a stewpan two ounces of butter, some chopped parsley, and shalots, then fry them for a minute on the fire; when melted, place your mushroom stalks upward on a saucepan, then pour the butter and parsley over all the mushrooms; pepper and salt them well with black pepper put them in the oven to broil; when done, put a little good stock to them, give them a boil and dish them, pour the liquor over them, adding more gravy, but let it be put in hot.

How to Pickle Onions.—Take two quarts of the small white round onions. Scald them in very strong salt and water. Just let them boil. Strain, peel, place in jars; cover them with the best white wine vinegar. In two days pour all the vinegar off, and boil it half an hour, with a teaspoonful of cayenne pepper, 1 oz. of ginger, 16 cloves, 1/2 oz. ground mustard, 2 ozs. mustard seed. When cold, pour upon the onions. Some persons prefer the vinegar boiling hot.

How to Fricassee Parsnips.—Boil in milk till they are soft, then cut them lengthwise in bits two or three inches long, and simmer in a white sauce, made of two spoonfuls of broth, and a bit of mace, half a cupful of cream, a bit of butter, and some flour, pepper and salt.

How to Mash Parsnips.—Boil them tender, scrape then mash them in a stewpan with a little cream, a good piece of butter, and pepper and salt.

How to Stew Parsnips.—Boil them tender; scrape and cut into slices; put them into a saucepan with cream enough; for sauce, a piece of butter rolled in flour, and a little salt; shake the saucepan often, when the cream boils, pour them into a dish.

How to Boil Peas.—Peas should not be shelled long before they are wanted, nor boiled in much water; when the water boils, put them in with a little salt (some add a little loaf sugar, but if they are sweet of themselves, it is superfluous); when the peas begin to dent in the middle they are boiled enough. Strain, and put a piece of butter in the dish, and stir. A little mint should be boiled with the peas.

Puree Of Potatoes.—This differs from mashed potatoes only in the employment of more milk and butter, and in the whole being carefully reduced to a perfectly smooth, thick, cream-like mixture. Where economy is a great object, and where rich dishes are not desired, the following is an admirable mode of mashing potatoes: Boil them till thoroughly done, having added a handful of salt to the water, then dry them well, and with two forks placed back to back beat the whole up until no lumps are left. If done rapidly, potatoes thus cooked are extremely light and digestible.

How to Boil Potatoes.—Boil in a saucepan without lid, with only sufficient water to cover them; more would spoil them, as the potatoes contain much water, and it requires to be expelled. When the water nearly boils pour it off, and add cold water, with a good portion of salt. The cold water sends the heat from the surface to the center of the potato, and makes it mealy. Boiling with a lid on often produces cracking.

New Potatoes.—Should be cooked soon after having been dug; wash well, and boil.

The Irish, who boil potatoes to perfection, say they should always be boiled in their jackets; as peeling them for boiling is only offering a premium for water to run through the potato, and rendering it sad and unpalatable; they should be well washed, and put into cold water.

New Potatoes.—Have them as freshly dug as may be convenient; the longer they have been out of the ground the less well-flavored they are. Well wash them, rub off the skins with a coarse cloth or brush, and put them into boiling water, to which has been added salt, at the rate of one heaped teaspoonful to two quarts. Let them boil till tender—try them with a fork; they will take from ten or fifteen minutes to half an hour, according to size. When done, pour away the water, and set by the side of the fire, with the lid aslant. When they are quite dry, have ready a hot vegetable dish, and in the middle of it put a piece of butter the size of a walnut—some people like more—heap the potatoes round it and over it, and serve immediately. We have seen very young potatoes, no larger than a marble, parboiled, and then fried in cream till they are of a fine auburn color; or else, when larger, boiled till nearly ready, then sliced and fried in cream, with pepper, salt, a very little nutmeg, and a flavoring of lemon juice. Both make pretty little supper dishes.

Potatoes Roasted under the Meat.—These are very good; they should be nicely browned. Half boil large mealy potatoes; put into a baking dish, under the meat roasting; ladle the gravy upon them occasionally. They are best done in an oven.

Potato Ribbons.—Cut the potatoes into slices, rather more than half an inch thick, and then pare round and round in very long ribbons. Place them in a pan of cold water, and a short time before wanted drain them from the water. Fry them in hot lard, or good dripping, until crisp and browned; dry them on a soft cloth, pile them on a hot dish, and season with salt and cayenne.

Potato Rolls.—Boil three lbs. of potatoes; crush and work them with two ozs. of butter and as much milk as will cause them to pass through a colander; take half a pint of yeast and half a pint of warm water; mix with the potatoes; pour the whole upon 5 lbs. of flour; add salt; knead it well; if too thick, put to it a little more milk and warm water; stand before the fire for an hour to rise; work it well and make it into rolls. Bake it half an hour.

Potato Rissoles.—Boil the potatoes floury; mash them, seasoning them with salt and a little cayenne; mince parsley very fine, and work up with the potatoes, adding eschalot, also chopped small. Bind with yolk of egg, roll into balls, and fry with fresh butter over a clear fire. Meat shred finely, bacon or ham may be added.

Potato Sautees.—These are even more agreeable with meat than fried potatoes. Cold boiled potatoes are sliced up, and tossed up in a saucepan with butter, mixed with a little chopped parsley, till they are lightly browned. Pure goose or other dripping is by many cooks preferred to butter for this purpose.

Potato Souffles.—The delicious blistered potatoes are prepared as follows: The potatoes, if small, are simply cut in halves; if large, cut in three or more slices; these are fried in the usual way, but are taken out before they are quite done, and set aside to get cold; when wanted they are fried a second time, but only till they are of a light golden color, not brown.

Tomatoes.—Cut ripe tomatoes into slices, put them in a buttered dish with some bread crumbs, butter, pepper and salt, and bake till slightly brown on top.

Forced Tomatoes.—Prepare the following forcemeat: Two ounces of mushrooms, minced small, a couple of shalots, likewise minced, a small quantity of parsley, a slice of lean ham, chopped fine, a few savory herbs, and a little cayenne and salt. Put all these ingredients into a saucepan with a lump of butter, and stew all together until quite tender, taking care that they do not burn. Put it by to cool, and then mix with them some bread crumbs and the well beaten yolks of two eggs. Choose large tomatoes, as nearly of the same size as possible, cut a slice from the stalk end of each, and take out carefully the seeds and juice; fill them with the mixture which has already been prepared, strew them over with bread and some melted butter, and bake them in a quick oven until they assume a rich color. They are a good accompaniment to veal or calf's head.

To Mash Turnips.—Boil them very tender. Strain till no water is left. Place in a saucepan over a gentle fire, and stir well a few minutes. Do not let them burn. Add a little cream, or milk, or both, salt butter and pepper. Add a tablespoonful of fine sugar. Stir and simmer five minutes longer.

To Boil or Stew Vegetable Marrow.—This excellent vegetable may be boiled as asparagus. When boiled, divide it lengthways into two, and serve it upon a toast accompanied by melted butter; or when nearly boiled, divide it as above, and stew gently in gravy like cucumbers. Care should be taken to choose young ones not exceeding six inches in length.