Chapter VII: Part 7

One stick of white, blanched celery, chopped very small; put it in a saucepan with one quart milk and a few black peppercorns; let it boil gently, till reduced to one pint. Keep stirring the celery up with the milk until it is in a pulp. Thicken the whole with the yolk of one fresh egg well beaten, and half a teacup of fresh cream.--_Mrs. S._

CELERY SAUCE.

Chop celery into pieces half an inch long, enough to fill one pint measure, and stew in a small quantity of water till tender. Add one tablespoonful pepper vinegar, a little salt and pepper; pour in one teacup cream or milk, then add a sufficient quantity of drawn butter.--_Mrs. S. T._

EGG SAUCE.

Cut up six hard-boiled eggs, with salt and pepper to taste.

Stir in a sufficient quantity of drawn butter, adding, just as you serve, minced onion, parsley, and thyme.--_Mrs. S. T._

ASPARAGUS SAUCE.

Parboil one bunch of asparagus, first scraping. When nearly done, drain and cut in small pieces. Stew in a teacup of milk, with pepper and salt. When done pour into drawn butter, and serve.--_Mrs. S. T._

OYSTER SAUCE.

Scald one pint large fresh oysters, just enough to plump them; adding one tablespoonful pepper vinegar, a little black pepper and salt.

Pour into a sufficient quantity of drawn butter and serve.--_Mrs. S. T._

DRAWN BUTTER.

Take one-quarter pound of best fresh butter, cut it up and mix with it two teaspoonfuls flour; when thoroughly mixed, put it into a saucepan and add to it four tablespoonfuls cold water.

Cover the pan and set it in a kettle of boiling water, shake it round continually, always moving it the same way. When the butter is entirely melted and begins to simmer, then let it rest until it boils up. In melting butter for pudding, some substitute milk for water.--_Mrs. Dr. S._

_Drawn Butter._

Cream together one-quarter pound fresh butter, with two heaping teaspoonfuls sifted flour; add to this six teaspoonfuls water.

Put it in a small tin saucepan and set it in a vessel of boiling water, until it begins to simmer, shaking it often.--_Mrs. S. T._

_Drawn Butter._

Rub a piece of butter in a little flour, add two or three tablespoonfuls boiling water.

Shake continually over the fire without letting it boil, till it thickens.--_Mrs. P. W._

CRANBERRY SAUCE.

Stew two quarts cranberries; putting only water enough to keep from sticking to the bottom of kettle. Keep covered until nearly done, then stir in one quart white sugar, and boil until thick. The color is finer when the sugar is added just before the sauce is done.--_Mrs. S. T._

MUSHROOM SAUCE.

Wash and pick one pint young mushrooms, rub them with salt to take off the tender skin. Put them in a saucepan with a little salt, nutmeg, one blade of mace, one pint cream, lump of butter rubbed in flour.

Boil them up and stir till done, then pour it round the chickens. Garnish with lemon.--_Mrs. C. C._

SALAD DRESSINGS.

Take the yolk of one raw egg; add to that one-half tablespoonful of either dry or thickly mixed mustard, salt and pepper to your taste.

When well mixed together, add sweet oil in _very_ small quantities, at a time, stirring briskly until it is very thick. Then add a little vinegar, but not sufficient to make the dressing thin. These are the proportions for the yolk of one raw egg, sufficient for four people. The quantity of eggs, mustard, etc., must be increased in proportion to the quantity of dressing needed.--_Mrs. McK._

SALAD DRESSING.

Beat two eggs. Add butter size of half an egg.
½ teaspoonful mustard rubbed smooth in a little water.
4 tablespoonfuls vinegar.
½ teacupful boiling water.

Set it in a bowl on top of the tea-kettle and stir until as thick as cream.--_Mrs. W. H. M._

DRESSING.

To one tumblerful vinegar, warmed in a stewpan, add four beaten eggs; stir for a few minutes till cooked like boiled custard. Then throw in:

A teaspoonful of salt.
1 teaspoonful of sugar.
1 teaspoonful of mustard.
1 teaspoonful of pepper.
A lump of butter size of half an egg, instead of oil.

Stir well and pour out. Will keep for weeks. Good for chicken salad.--_Mrs. W._

DRESSING FOR SALAD.

Turkey is more economical and better for salad than chicken. To one turkey, weighing about nine pounds, allow nine eggs:

7 hard-boiled eggs.
2 raw eggs, yolks and whites beaten separately.
To each egg allow 2 tablespoonfuls salad oil, perfectly pure and
sweet.
1 saltspoonful salt.
1 saltspoonful made mustard.
2 saltspoonfuls cayenne pepper to the whole amount.
Celery to the taste.
Lettuce leaves, if in season, using only the heart.
The juice of 2 lemons.

This will last a week.--_Mrs. A. M. D._

DRESSING FOR CHICKEN SALAD.

To four chickens, the yolks of twelve eggs mashed very smooth with:

1 raw egg beaten light.
½ teacup of mustard.
½ teaspoonful red pepper.
1 teacup salad oil.
1 cup of vinegar.
1 quart of cut celery.
Salt to the taste.--_Mrs. J. W._

LETTUCE DRESSING.

1 raw egg.
1 tablespoonful sugar.
1 teaspoonful salt.
½ teaspoonful mustard.
A little cayenne pepper (never use black pepper on lettuce).
2 tablespoonfuls best olive oil.
1 tablespoonful vinegar.--_Miss R. S._

DRESSING FOR CABBAGE.

The yolk of an egg.
1 teaspoonful salt.
1 teaspoonful mustard.
2 teaspoonfuls sugar, mashed smooth.
1 cup of cream.
Vinegar to your taste.--_Mrs. E. C. G._

SANA MAYONNAISE.

The yolks (raw) of two eggs.

Stir in oil, a drop at a time, until it begins to thicken, and then pour it in slowly still, but in greater quantities, stirring continually. Add cayenne pepper, salt, and vinegar to the taste.

If mustard is liked in the sauce, it must be mixed with the yolks of the eggs before dropping the oil.

This sauce should be nearly as thick as soft butter. It makes a delicious dressing for lettuce, celery, cold poultry or game; and also for cold boiled fish or pickled salmon. If used with the latter, the salmon should be placed in the centre of the dish and covered thickly with sauce.

Boiled chestnuts, peeled, small pickled onions, sliced cucumbers, lettuce, etc., are a great addition, and should be used to dress or garnish the dish, but not be mixed with the salmon.--_Mrs. E. P., Cin._

SALAD FOR SLAW.

3 eggs well beaten.
Nearly a cup of sugar.
1 tablespoonful butter.
1 tablespoonful mustard.
Pepper and salt to your taste.
Tumbler of milk.
Tumbler of vinegar.

Stir well over the fire until as thick as custard. Let it cool and pour over cabbage.--_Mrs. R. A._

DRESSING FOR COLD SLAW.

1 cup of vinegar.
2 eggs well beaten.
1 teaspoonful salt.
1 teaspoonful mustard.
1 tablespoonful sugar.
1 tablespoonful butter.
A little black pepper.

Mix together the butter, salt, pepper, sugar, mustard; add the eggs last.

Have the vinegar boiling and pour it on, stirring all the time. Then pour it back in the saucepan and boil a few minutes. Pour on the slaw when cold.--_Miss N._

LETTUCE DRESSING.

Yolks of 4 eggs.
1 teacup milk.
1 teacup vinegar.
4 tablespoonfuls oil or melted butter.

After mixing all well together, except the vinegar, let it come to a boil. When cold, beat well, add the vinegar, salt, pepper, and made mustard to suit the taste. Keep corked in a bottle.--_Mrs. A. M. D._

SALAD DRESSING.

Put one tumbler vinegar, and one lump butter, size of an egg, on to boil.

Beat up the yolks of three or four eggs, and pour the boiling vinegar over them, stirring all the time; return it to the fire and continue to stir, until it thickens like custard. When it is perfectly cold add one tumblerful cream, into which has been mixed one tablespoonful salt, one tablespoonful mustard, two spoonfuls sugar, and one spoonful bruised celery-seed.

Bottle the dressing and it will keep for a month.--_Mrs. P._

CELERY DRESSING.

2 tablespoonfuls butter.
2 beaten eggs.
1 teaspoonful salt.
1 teaspoonful mixed mustard.
1 cup vinegar.
1 cup fresh milk or cream.

Boil and use cold.--_Mrs. I. D._

TO DRESS CELERY.

Beat light the yolk of one egg; add:

2 tablespoonfuls cream.
1 tablespoonful white sugar.
3 tablespoonfuls vinegar.
1 teaspoonful olive oil.
1 teaspoonful mustard.
1 teaspoonful salt.--_Mrs. Dr. S._

BRUNSWICK STEWS, GUMBO, AND SIDE DISHES.

BRUNSWICK STEW.

A twenty-five cent shank of beef.
A five-cent loaf of bread--square loaf, as it has more crumb, and
the crust is not used.
1 quart potatoes cooked and mashed.
1 quart cooked butter-beans.
1 quart raw corn.
1½ quart raw tomatoes peeled and chopped.

If served at two o'clock, put on the shank as for soup, at the earliest possible hour; then about twelve o'clock take the shank out of the soup and shred and cut all of the meat as fine as you can, carefully taking out bone and gristle, and then return it to the soup-pot and add all of the vegetables; the bread and two slices of middling are an improvement to it.

Season with salt and pepper to the taste; and when ready to serve, drop into the tureen two or three tablespoonfuls butter.

This makes a tureen and about a vegetable-dish full.--_Mrs. R. P._

_Brunswick Stew._

About four hours before dinner, put on two or three slices of bacon, two squirrels or chickens, one onion sliced, in one gallon water. Stew some time, then add one quart peeled tomatoes, two ears of grated corn, three Irish potatoes sliced, and one handful butter-beans, and part pod of red pepper.

Stew altogether about one hour, till you can take out the bones. When done, put in one spoonful bread crumbs and one large spoonful butter.--_Mrs. M. M. D._

_Brunswick Stew._

Take one chicken or two squirrels, cut them up and put one-half gallon water to them. Let it stew until the bones can be removed. Add one-half dozen large tomatoes, one-half pint butter-beans, and corn cut from half a dozen ears, salt, pepper, and butter as seasoning.--_Mrs. I. H._

_Brunswick Stew._

Take two chickens or three or four squirrels, let them boil in water. Cook one pint butter-beans, and one quart tomatoes; cook with the meat. When done, add one dozen ears corn, one dozen large tomatoes, and one pound butter.

Take out the chicken, cut it into small pieces and put back; cook until it is well done and thick enough to be eaten with a fork.

Season with pepper and salt.--_Mrs. R._

GUMBO.

Put one tablespoonful lard into a pan. Slice two onions and fry them in it a few minutes. Have ready a chicken cut up, and fry it in the lard till it slightly browns, also one or two slices of bacon or pork, and three or four bunches parsley cut up.

Have a heaping plateful of ochra cut up; put that in the pan and let it wilt a few minutes (you must stir it), then add three or four tomatoes cut up. Then put the whole into a stewpan, pour hot water to it, not quite as much as for soup. Let it boil until quite thick. Season with pepper and salt, also red or green pod pepper.

It must be dished like soup and eaten with rice; the rice to be boiled dry and served in a vegetable dish; put one or two spoonfuls in a plate and pour the gumbo over it.--_Mrs. G._

_Gumbo._

Cut up two chickens, fry slightly with a little onion, and a few slices pickled pork.

Put in three or four quarts boiling water, together with pepper and salt, eighteen okras, one-half peck cut up tomatoes.

Stew one hour and a half.--_Mrs. D. R._

_Gumbo._

Take one chicken, frying size, cut up in hot lard; add one quart ochra chopped fine, and one good sized onion chopped fine, when the chicken begins to brown, stirring all the time until it ceases to rope and is a nice brown.

Then put it into a deep vessel and pour on enough boiling water to make soup for ten or twelve persons, adding two or three tomatoes, skinned and sliced, two ears of tender corn, salt, and black and red pepper to the taste.

Let the whole boil one hour.

Boil rice very dry and serve with it.--_Mrs. P. McG._

GUMBO FILIT À LA CREOLE.

Put into a deep pot one tablespoonful lard, when hot put in one tablespoonful flour, stir in until brown, then slice one large onion and fry it till brown; skim out the onion and do not put it back until a chicken cut up in small pieces has been fried. Stir it all the time. Have a kettle of boiling water near by; pour one or two cups of water on the chicken, stir well and let it simmer slowly. Add:

10 allspice.
8 cloves.
Red and black pepper.
Parsley and thyme if you like it.

Put in two quarts of water, boiling, and let it boil gently two hours. Have ready the liquor from one quart oysters, put that in with the water; put the oysters in later, allowing them time to cook. When ready to serve stir in one tablespoonful filit, boil up once. To be eaten with rice cooked dry.

N. B. _Filit_ is only pulverized sassafras leaves, dried and sifted; you can make it yourself.--_Mrs. S., La._

VEAL PÂTÉS.

3½ pounds leg of veal.
¼ pound salt pork.
6 soda crackers rolled and sifted.
1 tablespoonful salt.
1 tablespoonful black pepper.
1 nutmeg.
2 eggs well beaten.
Butter the size of an egg.

Hash veal and pork together, cutting very fine. Then mix seasoning very thoroughly and form into oval shapes. Put a small piece of butter and bread crumbs over the top, while in the baking dish; half a teacup water, and baste frequently while baking. In moulding it and when mixing it keep wetting the hands in cold water, also wet the dish when you begin moulding it in shape.--_Mrs. J. P. H._

HASHED MUTTON.

Cut cold mutton into very thin slices, and make a gravy by boiling the bones for two hours with a little onion, pepper and salt.

Strain this gravy and thicken it with a little flour, adding a small amount of tomato or mushroom gravy to flavor it, and a small piece of butter. When the gravy is of a proper consistency, put in the slices of mutton, and let it simmer slowly for ten minutes. Serve on a platter with parsley and sippets of bread.

_Hashed Mutton._

Fry in a saucepan three small onions, and three small slices of bacon or ham, until they are brown; then add a little more than half a pint water, and thicken it with flour. Next strain it and add it to the meat with a little sauce; pepper and salt to the taste.

It will take about an hour to hash.

MUTTON HASH.

Cut the meat up fine, putting the bones on to stew in water; then take out the bones and put in the hash, with pepper, salt and gravy left from the day before.

Let these stew at least half an hour. Put in one large tablespoonful browned flour. Add--

6 tablespoonfuls red wine.
1 tablespoonful walnut catsup.
1 tablespoonful tomato catsup.
A lump of butter rolled in a little flour.

If a small dish, proportion the seasoning.

Beef, goose, and duck hash can be made the same way.--_Mrs. R._

HOTCH POTCH.

During the summer season get lamb chops, which half fry. Cut up cabbage, lettuce, turnips, onions and any other vegetables, which boil, with seasoning of pepper, salt, etc.; one hour before dinner, put in the lamb chops, with some green peas; boil the potatoes separately.

SCOTCH BROTH.

3 pounds of the scrag end of a neck of mutton.
1 onion.
1 small turnip.
A little parsley.
A little thyme.

Put the mutton in the pan and cover with two quarts cold water, add the vegetables and not quite one teacup rice; one small carrot and a little celery added will give a nice flavor.

When it boils, skim carefully, cover the pan, and let it simmer for two hours. Of course, the vegetables must be cut small.

MEAT LOAF.

Chop fine whatever cold meat you may have, fat and lean together; add pepper and salt, one finely chopped onion, two slices of bread which have been soaked in milk, and one egg.

Mix well together and bake in a form. This makes an admirable tea or breakfast dish.--_Mrs. J._

BLACK STEW.

Take any kind of fresh meat that has been boiled or roasted, cut up enough to make a dish; put one tablespoonful currant jelly, one tablespoonful of wine, one large spoonful butter, one-half onion chopped, pepper and salt.

Stir all together fifteen minutes. Pickle cut up is an improvement, and brown sugar can be used instead of currant jelly.--_Mrs. J. T._

A NICE SIDE-DISH.

Make a mince meat of turkey; after it is stewed put boiled rice around the dish and set it in an oven to brown. Then garnish with hard boiled eggs.--_Mrs. E. I._

MEAT CROQUETTES.

Any nice cold meat when nicely minced will make good croquettes, especially veal. Take about one-quarter loaf bread, well soaked in water and squeezed dry; mix with the minced meat about one dessertspoonful chopped parsley, one dessertspoonful ground ginger, three eggs, a pinch of ground mace, pepper and salt, roll them into egg-shaped balls; have ready two or three eggs well beaten, in one plate, and flour in another; first roll in the flour, then in the egg, fry in boiling drippings; serve hot.--_Mrs. T._

CROQUETTES.

Take cold fowl or fresh meat of any kind, with slices of fat ham; chop together very fine, add one-half as much stale bread grated, salt and pepper, grated nutmeg, one tablespoonful catsup, one teaspoonful made mustard, and lump of butter size of an egg. Mix well together till it resembles sausage meat; mould them into cakes, dip into well beaten yolk of an egg, cover thickly with grated bread. Fry a light brown.--_Mrs. F. D._

_Croquettes._

Boil or roast a turkey, chop the meat as fine as possible. Mix eight beaten eggs with the meat, add one quart of milk, one-quarter pound butter, salt and pepper, a little mace.

Stew all together for a few minutes, then take it off to cool and make into little cone shapes. Roll each one into pounded crackers and drop in boiling lard till a light brown.--_Mrs. M. E. L. W., Md._

CHICKEN CROQUETTES.

Cold chicken, chopped parsley, a little cream, grated crackers, lemon flavoring, salt and pepper. Cut chicken very fine and season with salt and pepper; add chopped parsley, moisten with cream sufficient to make paste; mould in a wineglass with grated cracker or bread crumbs on outside. Fry quickly in hot lard. Brown lightly. Lemon flavoring can be added at will.--_Mrs. G. P._

POTATO CROQUETTES.

Peel, boil, and mash one quart potatoes, mix with yolks of four eggs and some milk.

Set on the fire, stir two minutes; set on a dish to cool or leave overnight. In the morning add a little milk, mix thoroughly, roll in bread crumbs; divide in cakes and fry in lard. Take off when done; drain, dish, and serve immediately.--_Mrs. E._

CROQUETTE BALLS.

Chop up one quart of any cold meat very fine, to which add one pint stale bread. Mix up one egg, mustard, pepper, salt and butter, and pour over the bread and meat; roll into balls, which must be rolled into the white of an egg, then into bread crumbs, and bake a nice brown. This is a nice side-dish for breakfast or tea.--_Mrs. S. G._

CROQUETTES.

Have some nice pieces of veal or fowl, chopped fine, season with nutmeg, pepper and salt to your taste.

Boil one-half pint milk with one small garlic. Thicken with two tablespoonfuls flour, and one tablespoonful butter.

Let it remain till thoroughly done: stir in the meat and then form the croquettes. Roll in bread crumbs, then the yolk of an egg, then in bread crumbs, and fry a nice brown.--_Miss E. P._

_Croquettes._

Take cold meat or fresh meat, with grated ham, fat and lean, chopped very fine--add one-half as much stale bread grated, salt, pepper, and nutmeg, one tablespoonful catsup, a lump of butter.

Knead all well together--if not soft enough add cream or gravy. Make in cakes the shape of a pear; dip them in the yolk of an egg beaten, roll in dried bread crumbs, and fry a light brown.--_Miss M. C. L._

SAUSAGE CROQUETTES.

2 pounds of meat.
4 eggs.
1 cup butter.
1 cup milk.

Add powdered cracker or stale bread crumbs sufficient to thicken, while on the fire. Roll in oblong shapes and fry in lard. Roll the balls in cracker dust before frying.--_Mrs. R. K. M._

SAUSAGE CROQUETTES.

One pound sausage meat, two eggs, well beaten, and bread crumbs well minced.

Make the meat into cakes, then roll in the beaten egg, and afterwards in bread crumbs. Fry in pan and serve hot. Cold ham served in the same way is delicious; mince it very fine.--_Mrs. G._

FORCEMEAT BALLS.

One pound of fresh suet, one ounce ready dressed veal, or chicken chopped fine, bread crumbs, a little shallot or onion, salt and pepper (white), nutmeg; parsley and thyme, finely shred.

Beat as many eggs, yolks and whites separately, as will make the above ingredients into a moist paste; roll into small balls, and fry in boiling lard. When of a light brown, take out with a perforated skimmer. Forcemeat balls made in this way are remarkably light, but being somewhat greasy, some persons prefer them with less suet and eggs.--_Mrs. A. M. D._

MINCE WITH BREAD CRUMBS.

Chop up any kind of cold meat very fine, place in a baking dish a layer of bread crumbs, seasoned with lump of butter, black pepper, and salt.

Then a layer of minced meat, and so on with alternate layers, till the dish is filled. Pour over all a cup of rich cream, and be sure to have enough lumps of butter to make it rich. Bake until it is a good brown on top.--_Mrs. C. M. A._

MINCE WITH POTATOES.

Chop fine any cold meat; parboil enough Irish potatoes to be two-thirds as many as there is chopped meat. Mix all together with one raw egg, one onion, black pepper, and salt.

Fry with butter, either in large or small cakes in a pan, the cakes rather larger than sausages. If you have cold ham, it is an advantage to add some of it to the mince; and the whole is very nice made of cold pickled beef.--_Mrs. C. M. A._

POT POURRI.

Take any kind of fresh meat chopped fine, and put into a stewpan with a little warm water, pepper and salt, and chopped onion. Cook twenty minutes; then put into a baking-dish with an equal quantity of bread crumbs, and pour over a cup of sweet cream. Bake to a light brown.--_Mrs. F. D._

HASH.

One and one-half teacup of boiling water must be poured into a saucepan, mix one heaping spoonful flour with one tablespoonful cold water, stir it in and boil three minutes. Then add two teaspoonfuls salt, half a small teaspoonful pepper, and butter size of an egg.

After removing all tough, gristly pieces from the cold cooked meat, chop it fine with some boiled potatoes. Put them in the dressing, heat through, then serve. It injures meat to cook it _again_, making it hard and unpalatable. Should you have any cold gravy left, use it; in that case you will require less butter, salt and pepper. You can serve it with buttered toast underneath, or you may set it into the oven to brown on top, or drop eggs into a skillet of boiling salt water, and when cooked, place on top of hash.--_Mrs. J._

CASSA ROLLS.

Boil some Irish potatoes until quite done, mash them smooth and add an equal quantity of salt meat chopped fine. Mix with this several well beaten eggs, one spoonful butter, some pepper and salt.

Bake in little cakes like potato cakes.--_Mrs. F. D._

RAGOÛT SOUSE.

Split four feet once, fry with one or two dozen large oysters, a light brown. Lay them in a stewpan over the liquor from the oysters, or some beef or veal gravy; add one large spoonful butter rolled in flour, one dozen allspice, beaten, one glass red wine, one glass walnut catsup, and pepper.

Stew gently until dinner, skimming off any grease. Garnish with hard-boiled eggs. Mace or cloves may be used instead of allspice.--_Mrs. B._

BREAKFAST DISH.

Take the remnant of any cold meats, either boiled or roasted. Prepare it, as if for chicken salad, in fine shreds. Mix with potatoes mashed fine, and add two well-beaten eggs.

Season with butter, pepper, and other spices if you like.

Make it into a loaf and bake it brown, or fry it in cakes if preferred.--_Mrs. J. F. G._

MOCK TERRAPIN.

Mince cold veal very fine, sprinkle with salt and cayenne. Mash the yolks of three hard-boiled eggs, three tablespoonfuls cooking wine, three tablespoonfuls cream or milk, a little nutmeg and a little mixed mustard, a large lump of butter with a little flour rubbed in.

Let all steam five minutes, and serve hot on toast.

A nice relish for breakfast or lunch.--_Miss E. S., La._

BREAKFAST DISH.

One pound pork sausage, one tablespoonful pounded crackers, two well beaten eggs. Work thoroughly together, and make into cakes. These will be rather soft, but dropping each one into a plate of pounded or grated cracker will enable you to handle them. Put into a hot frying-pan. No lard is to be used, but keep the pan covered while frying.--_Miss E._

BAKED HASH.

Take cold beef or veal, chop the meat very fine, put it in a pan with some water; add salt, pepper, butter and bread crumbs to taste. Season with a little chopped onion, parsley and thyme, all minced fine, half a cup milk or cream with one egg beaten. Grate some crumbs over the top, and bake till brown.--_Mrs. J. H. F._

SANDWICHES.

Grate one quarter pound cold ham in a bowl, with one tablespoonful chopped pickle, one teaspoonful mustard, a little black pepper, six dessertspoonfuls butter; put in a bowl and stir quickly until a cream.

Add the ham and seasoning, mix all together well. Have slices of light bread and spread the mixture on each side of each slice.

Cold grated tongue, instead of ham, is very nice spread on the inside of biscuit.

_Sandwiches._

Mince ham and tongue together, and spread between buttered bread. Add a little French mustard to the mince if liked.--_Mrs. R._

PILLAU.

Take cold fresh meat, either chicken or veal, and cut it up quite small after taking off the outer skin either fat or gristle. Mix it well with some cold rice, then stir this in a batter made of two eggs well beaten, and about one quart milk. Season with salt, pepper, and butter.

Bake in a deep dish.--_Mrs. A. B._

CALF'S HEAD PUDDING.

Skin the head, take out the brains. Thoroughly wash, then soak the head one night to extract the blood. Put on in cold water and boil five or six hours, or until the bones are ready to drop out. Pick it very fine, taking all the bones out; then add the liquor in which it was boiled, one tablespoonful butter, four eggs well beaten; one small piece of lemon or pickle; one onion, if liked; pepper and salt.

Lay the brains all over the top and bake. Bread crumbs are an improvement. The liquor seasoned makes excellent soup.--_Miss F. E._

LIVER PUDDING.

Take two hog's heads, clean nicely; two livers, two lights, and cut all the good part off half a dozen milts; half a dozen sweetbreads; half a dozen kidneys, split open.

Put all together in a tub of salt and water; let them soak all night; take them out next morning, put them in a kettle with two slices of fat pork. Let all boil until done, then take it up and let it cool a little and grind it in a sausage mill, and while grinding, skim some of the grease off of the kettle and pour it into the mill. After it is ground, season with black pepper, salt, and onions chopped fine, to suit the taste.

If it is not rich enough, boil more middling or pork and mix with the meat; if stuffed, boil again a few minutes.

PIG'S HEAD PUDDING.

Boil head and liver until perfectly done, cut up as for hash. Put it on again in warm water and season highly with butter, pepper, salt, and a little chopped onion.

After well seasoned, put in a baking-dish with one egg beaten light. Bake two hours, and lay over hard-boiled eggs sliced, and strips of pastry across the top.

Calf's Head Pudding can be made in the same way.--_Mrs. Col. S._

POTATO PIE.

The remains of cold mutton, either roasted or boiled, cut into nice slices, three hard-boiled eggs, also sliced, and two or three potatoes, seasoning of pepper, salt, and pounded mace to your taste.

All laid alternately in a baking-dish and filled nearly up with any gravy or stock at hand; cover with a potato crust, full two inches thick, and bake until the potatoes are a nice brown color. If the potatoes are scratched over with a fork, it gives them a pretty, rough appearance. To make the crust, boil and mash the potatoes with a little butter and milk and a small quantity of salt.--_Mrs. R. P._

A NICE PIE.

One pound steak, three soft crackers rolled, one small piece of butter, two tablespoonfuls of water, salt and pepper. Bake in a deep pan.--_Mrs. R._

POTATO PIE.

A savory potato pie is made thus: A layer of mashed potatoes placed in a pie dish and then slices of any cold meat (if chicken or veal, slices of tongue or ham may be added), and herbs, pepper and salt, sprinkled over to taste. Continue these layers alternately till the dish is full; the potatoes must well cover the top, which should have some butter added, and be brushed over with the yolk of an egg, and put into the oven till done through. A little butter on each layer is needed if the meat is not fat, and it should not be too fat.--_Mrs. S._

CRUMB PIE.

Mince any cold meat very finely, season it to taste, and put it into a pie dish; have some finely grated bread crumbs, with a little salt, pepper, and nutmeg; and pour into the dish any gravy that is at hand. Cover over with a thick layer of bread crumbs and put small pieces of butter over top. Place in the oven till a fine brown. Send to the table hot.--_Mrs. W._

HAGGIS.

Cut cold beef in pieces and mix with mashed potatoes; fill a baking-dish and season with butter, pepper, and salt. Bake and serve hot.

COLD CHICKEN WITH VINEGAR.

Cut up the chicken in fine pieces and crack the bones. Season with salt and pepper; put it in a deep baking plate with a lump of butter, and one tablespoonful vinegar. Cover it with hot water. Put a plate over it and stew on a stove or over hot embers. Add one heaping teacup chopped celery to the mixture before cooking.--_Mrs. A. P._

DEVILLED COLD CHICKEN.

Take the legs and wings of any cold fowl.

Dress with pepper, salt, mustard, and butter; then broil.

GIBLET PIE.

Made as chicken pie, adding livers of chicken or pigeon, which have been boiled in the water left from cooking; celery and sweet herbs. Season with mushroom or walnut catsup.--_Mrs. T._

SQUAB PIE.

After the squabs are picked and drawn as a large fowl is for roasting, wash them and put them in a saucepan with a close cover. They should be covered with boiling water and boiled slowly till tender, when a little salt and an onion clove should be added. Then take them out, drain and dry, and put in each squab a teaspoonful of butter, a little pepper, salt, minced parsley and thyme. Then put into the cavity of each squab, a hard-boiled egg. Lay them in a large, round, earthen baking dish, three or four inches deep. Strain over them the liquor in which they were simmered. Add a tablespoonful of butter and a teacup of milk or cream. Sift in two tablespoonfuls of cracker crumbs not browned, a tablespoonful of minced parsley and thyme, and a little salt. Put in a few slips of pastry. Cover with a rich crust and bake.

The same recipe will answer for robins, except that the eggs must be chopped, instead of being placed whole in the cavity of the bird.--_Mrs. S. T._

BEEF CAKES.

Chop pieces of roast beef very fine. Mix up grated bread crumbs, chopped onions, and parsley; season with pepper and salt, moisten with a little dripping or catsup.

Cold ham or tongue may be added to improve it.

Make in broad, flat cakes, and spread a coat of mashed potatoes on the top and bottom of each. Lay a piece of butter on every cake and put it in an oven to brown.

Other cold meats may be prepared in the same way for a breakfast dish.--_Mrs. D._

FISH AND POTATOES.

Boil salmon or other fish; mash up boiled Irish potatoes; chop yolks of hard boiled eggs.

Mix all together with butter; make very hot, and keep it so at table.--_Mrs. R._

BEEFSTEAK AND POTATOES.

Cut up in a stewpan, with cold water, and stew till well cooked, the steak you will use; mash some potatoes with creamed butter, pepper and salt.

Line a baking dish with it and put in the steak, seasoning with butter, pepper, and salt. Bake a little while.

BACON FRAISE.

Take a nice piece of middling about six inches square, pare off the skin and cut in small square pieces, then fry it. Make a batter of three pints flour, five eggs, one handful parsley, chopped fine. Beat all light and fry with bacon. Serve hot. This will make two dishes.--_Mrs. M. D._

ITALIAN MANNER OF COOKING MACARONI.

One and a half pound macaroni, parboiled with a little salt, and one clove garlic. One pound of beef chopped fine, lean and fat stewed with one pint tomatoes.

Alternate layers of macaroni and the stewed beef with grated cheese. Add cayenne pepper, salt, butter, and a little wine.

A thick layer of grated cracker crumbs and cheese on top. Serve with a stand of grated Stilton cheese.--_Mrs. R. R._

MACARONI.

Break into pieces one inch long and put in the dish you wish to fill, filling it only one-third full. Wash well and boil in a covered stewpan until soft and tender, drain off all the water; cover with this the bottom of a baking dish. Sprinkle over pepper and salt, grated cracker, bits of butter and grated cheese; then another layer of macaroni, etc., in the same order. When the dish is filled, pour over fresh milk until all is barely covered. Sift over pounded cracker and set in the oven. If it becomes too brown, sift over more cracker before serving.--_Mrs. S. T._

_Macaroni._

Boil one-half pound macaroni in water, with salt, one small onion and two blades mace.

Put in one sweetbread, chopped fine, or the same amount of fresh veal, the nice part being taken.

Boil till tender before taking it up, drain off the water and add one large spoonful butter, one-half pint milk, a quantity of grated cheese; one teaspoonful mustard; two teaspoonfuls black pepper, one pint skinned tomatoes, salt to the taste; one egg, beaten up, is a great improvement.

Butter a deep dish and bake the macaroni a light brown. Have it served with a small bowl of grated cheese, of the best quality, so that each one may add what they like.--_Mrs. M. C._

_Macaroni._

Parboil enough macaroni to make a dish; lay alternate layers of macaroni, and grated cheese. Season with salt, pepper, and butter; add three eggs, well beaten, and enough milk to fill a dish. Sprinkle bread crumbs over top and bake.--_Mrs. R. A._

_Macaroni._

To one and one-half pound macaroni, add one pound beef, chopped fine. Make a stew of the beef with one quart water, one clove of garlic, catsup, tomato, or walnut, to suit the taste, one dessertspoonful currant jelly, salt and pepper.

Boil the macaroni; put in a pan a layer of macaroni and a layer of cheese, with plenty of butter, using quarter of a pound of butter for the dish.

Then pour the stew over the top, and bake fifteen minutes.--_Miss M. B. B._

TO BOIL HOMINY.

Take two quarts of hominy, wash through several waters until the water is clear; put it on to boil in a pot half full of water, with a plate turned down in the bottom of the pot to prevent its burning. Boil for six hours--do not stir it; when done, take off the vessel and set it aside in a cool place. When it is ready to fry, put a little lard in the pan, let it get hot, and mash in the hominy; then add a little salt. Put it in the pan and press down; let it fry till brown, turning it upside down on the dish.--_Mrs. P. W._

HOMINY CROQUETTES.

To one cup cold boiled hominy, add two teaspoonfuls melted butter, and stir it well, adding by degrees one cup milk, till all is made in a soft light paste; adding one well-beaten egg.

Roll into oval balls with floured hands; dip in beaten egg, then roll in cracker crumbs and fry in hot lard.--_Mrs. M._

FRIED HOMINY.

Warm the boiled hominy; add a piece of butter, a little salt, half a pint cream, two eggs, and flour enough to stiffen the mixture. Fry like mashed potatoes.--_Mrs. E._

TO BOIL HOMINY.

Soak in hot water the overnight. Next morning wash out in two waters and boil thoroughly. A little milk added to the water whitens and seasons it.--_Mrs. W._

TO STEW, FRY, OR BROIL MUSHROOMS.

After you have peeled them, sprinkle with salt and pepper and put them in a stewpan with a little water and lump of butter. Let them boil fast for ten minutes and stir in a thickening of flour and cream. They may be broiled on a gridiron, and seasoned with butter. Fry them also in butter. The large mushrooms are used for the two latter modes of cooking them.--_Mrs. C. C._

SWEETBREAD AND MUSHROOM PÂTÉS.

Ten sweetbreads, parboiled, skinned and all the fat removed; cut into small pieces. Add one even teaspoonful salt, one can of French mushrooms. Slice thin, add to juice one teaspoonful salt, one teaspoonful pepper, one saltspoonful powdered mace, lump of butter size of guinea egg.

Simmer slowly twenty minutes. Add sweetbreads dredged with one heaping spoonful corn starch, well mixed in the sweetbread. Let it boil up once, stirring to prevent sticking. Serve in puff paste shapes, hot. A little chopped parsley may be added.--_Mrs. R. R._

TO STEW MUSHROOMS.

One pint mushroom buttons, three ounces fresh butter, pepper and salt to taste, lemon juice, one teaspoonful flour, cream or milk, a little nutmeg.

Pare the mushrooms, put them into a basin of water with a little lemon juice. Take them from the water, put into a stewpan, with the above ingredients. Cover the pan closely and let them stew gently twenty minutes. If the mushrooms are not perfectly tender, stew them five minutes longer; remove every particle of butter which may be floating on top, and serve.--_Mrs. C. C._

BROILED MUSHROOMS.

Cleanse the large mushrooms by wiping with flannel and a little salt. Cut off stalks and peel the tops; broil them over a clear fire, turning them once. Arrange on a hot dish. Put a small piece of butter on each mushroom, season with pepper and salt; squeeze over them a little lemon juice. Place before the fire, and when the butter is melted, serve quickly.--_Mrs. C. C._

FONDÉE.

2 ounces butter.
4 ounces bread crumbs.
8 ounces cheese.
1 cup sweet milk.
3 eggs.

Cut the butter and cheese into small pieces and place them in a large bowl with the bread; on this pour scalding milk, after which add the yolks well beaten, also a little salt. Mix well together, cover and place on the back of the range, stirring occasionally, till all is dissolved; when add the whites beaten to a stiff froth. Place in a buttered pie-plate and bake in a quick oven for twenty minutes. Serve as soon as taken from the stove. Mustard is considered by some an improvement.--_Mrs. H. H. S._

WELSH RAREBIT.

Cut up cheese fine and place in a saucepan with a little butter, add one or two spoonfuls beer, and boil till the cheese is well dissolved. Cut a slice of bread, pour on the cheese; season with pepper, salt, and catsup.--_Mrs. S._

RICE AND EGG PÂTÉS.

Mix cold rice with well-beaten eggs, season with pepper, and salt.

Then cook like scrambled egg; don't let the rice burn.

TONGUE AND PRUNES.

Get a fresh beef tongue, parboil and skin it. Add one pound prunes, one pound raisins, one-quarter pound sugar, spices to the taste.

Let it stew until perfectly well cooked.

When nearly done, add one lemon.--_Miss M. B. B._

TO STEW DRIED APPLES, PEACHES, QUINCES, OR PEARS.

Take three pounds of dried fruit; wash it in lukewarm water, through three or four waters, rubbing it hard. Pour on this five quarts boiling water; boil at least three hours. Just before taking from the fire, add two teacups nice brown sugar. Do not stir, except occasionally, to prevent sticking to the bottom. Try to cook the pieces of fruit separate, except the apples, which run through a colander and season with nutmeg. The other fruits need no seasoning.--_Mrs. S. T._

FRIED APPLES.

Slice apples without peeling; cut and fry some thin slices of breakfast bacon until thoroughly done; remove the slices from the vessel, adding water to the gravy left. Put in apples and fry until done, sweetening to taste.--_Mrs. G. B._

SPICED APPLES.

8 pounds apples pared.
4 pounds sugar.
1 quart vinegar.
1 ounce stick cinnamon,
½ ounce cloves.

Boil the sugar, vinegar, and spices together; put in the apples when boiling, and let them remain until tender; then take them out and put them in a jar; boil the syrup down, and pour over them.

STEWED PRUNES.

Immediately after breakfast, wash two pounds prunes in several waters, rubbing them in the hands.

Put in a preserving kettle with one gallon boiling water. Simmer three or four hours. Add two teacups light brown sugar and boil till the syrup is thick. Keep closely covered and do not stir, so each prune may be stewed whole. Put in a shallow bowl and set to cool. This amount will make two dishes.

Excellent side dish for winter or spring.--_Mrs. S. T._

EGGS.

Properly cooked, eggs are very wholesome and nutritious diet. Always be certain, however, that they are fresh, before attempting to make a dish of them. Some persons use Krepp's family egg-tester, to ascertain if an egg is sound. Full directions, as to the mode of using it, accompany the egg tester; so it is unnecessary to give them here. A simple mode of testing the soundness of an egg, is to put it in water; and if fresh it will sink to the bottom.

BOILED EGGS.

Let the water be boiling when you put the eggs in it, and let the eggs boil three minutes after putting them in.--_Mrs. S. T._

SOFT-BOILED EGGS.

Put the eggs in a large tin cup or any tin vessel convenient. Pour boiling water over them, and let them remain near the fire, five minutes. Do not let them boil. Eggs cooked thus are slightly jellied throughout. They can be kept hot without becoming hard.--_Mrs. S. T._

SCRAMBLED EGGS.

Beat four eggs very light. Add a teacup milk, thickened with a teaspoonful flour. Have the pan very hot, put in a tablespoonful butter, pour in the eggs, and scramble quickly.--_Mrs. E._

_Scrambled Eggs._

Wash the pan with hot water and soap. Wipe dry. Grease with a little lard. Break into this the eggs, adding a lump of butter and a little salt. Stir till done.--_Mrs. B._

EGGS FOR BREAKFAST.

Heat in the oven a common white dish, large enough to hold the number of eggs to be cooked, allowing plenty of room for each. Melt in it a small piece of butter, break the eggs, one at a time, carefully in a saucer, and slip them in the hot dish. Sprinkle over them pepper and salt, and let them cook four or five minutes. It is a great improvement to allow to every two eggs a tablespoonful of cream, adding it when the eggs are first put in.--_Mrs. A. M. D._

EGG CUPS--A BREAKFAST DISH.

Boil some eggs perfectly hard. Halve them, take out the yolks, which mix smoothly with some finely chopped or ground ham or fowl, salt and pepper, and a few spoonfuls melted butter or salad oil. Cut a piece off the bottom of each white half, to make them stand, and fill each with a chopped mixture. Make a sauce of sweet cream, boiled within an inner saucepan, and pour over the eggs. Decorate the edges of the dish with sprigs of curled parsley.--_Mrs. A. M. D._

OMELETTE.

Break six eggs in a pan, beat them well together, add half a gill of milk, pepper and salt to suit the taste, and a few sprigs of parsley chopped fine. Beat all well together. Have the cooking-pan hot enough to brown the butter. Put in half a tablespoonful of butter. Pour the mixture in the pan or skillet to cook. When sufficiently done, roll with a spoon and turn into the dish.--_Miss E. P._

_Omelette._

Boil one pint milk in a shallow vessel.

Beat up four eggs very light; add salt, pepper, and a little flour, making it of the consistency of paste. Put this into the boiling milk. Have a pan well buttered, into which turn the mixture, and set inside an oven to bake a light brown. Serve immediately.--_Mrs. J. D._

_Omelette._

6 eggs beaten very light.
2 ounces butter.
Salt and pepper to the taste.
Chopped parsley or celery.

Fry a light brown in a well buttered pan. Some minced ham or oysters improve the flavor.--_Mrs. R._

_Omelette._

4 eggs beaten separately.
3 tablespoonfuls cream.
Salt and pepper to the taste.--_Mrs. G. W. P._

OMELETTE SOUFFLÉ.

Six eggs, whites and yolks beaten separately and very light. Put on the stove a teacup milk with a piece of butter in it the size of a walnut. When the butter is melted, mix in one tablespoonful corn starch. Mix this with the yolks, add salt to the taste, then stir in slowly the whites. Bake in a buttered pudding dish, fifteen minutes, in a quick oven.--_Mrs. M. E. L. W._

MOCK OMELETTE.

Two cups bread crumbs soaked all night in one and one-half cup milk. Add, next morning, three eggs, whites lightly stirred in; pepper, one teaspoonful salt.--_Mrs. E. W._

HAM OMELETTE.

1 ounce minced ham.
A little pepper.
Eggs beaten very light and fried in lard.--_Miss E. W._

CHEESE OMELETTE.

3 eggs beaten to a thick froth.
½ teacup grated cracker.
3 tablespoonfuls grated cheese.

Cook in a frying-pan with butter. Some persons add chopped thyme and parsley.--_Mrs. P._

GERMAN OMELETTE.

3 eggs (yolks and whites beaten separately).

Mix thoroughly one-half teacup milk and one teaspoonful of flour. Then add it to the yolks (well beaten) together with a little salt. Pour this mixture into a moderately hot pan, greased with butter. When this is nearly done (which will be in about five minutes), add the whites, stiffly frothed and slightly salted, spreading them over the whole surface. Run a knife carefully around the edges, and turn into a heated dish when done. It is an improvement to mix one-third of the frothed whites with the yolks before pouring into the pan.--_Mrs. M. C. C._

POACHED EGGS.

Let the eggs be perfectly fresh, and the pan at least two inches deep in boiling water. Break the eggs carefully, just over the water or in a spoon, so that they may be slipped into the water with their shape preserved. Take them up in a large perforated spoon, cover with fresh melted butter and sprinkle with salt--never pepper, as some persons do not use it, and it mars the appearance of the dish.--_Mrs. S. T._

EGGS WITH TOAST. (_A Spring Dish._)

Cut bread in squares, and toast a light brown. Poach eggs nicely, place each one on a piece of toast. Pour melted butter over them, and serve.--_Mrs. S. T._

RUMBLE EGGS.

Beat up three eggs with two ounces fresh butter or well washed salt butter. Add a teaspoonful cream or new milk. Put all in a saucepan and stir over the fire five minutes. When, it rises up, dish it immediately on toast.--_Mrs. S._

HAM AND EGGS.

Slice the ham rather thick. Fry in a hot pan. Before it becomes hard, take from the pan and lay in a dish over a vessel of hot water.

Let the pan remain on the fire, so as to keep the ham gravy hot, that it may cook the eggs nicely when dropped into it. Break the eggs carefully, drop them in whole, and do not let them touch each other. Cook a light brown, not allowing the yolks to get hard. Lay an egg on each slice of meat.--_Mrs. S. T._

HAM AND EGG PUDDING. (_A Spring Dish._)

6 eggs beaten very light.
A light pint of flour.
A pint of milk.
A small piece of butter.
Salt and pepper to the taste.

Sprinkle some slices of boiled ham (both fat and lean) with pepper, and lay them across a deep dish that has been greased. Then pour the pudding batter over the bacon and bake quickly. _Mrs. V. P. M._

EGGS À LA CRÊME.

Six eggs boiled hard and chopped fine, and stale bread. Put in a dish alternate layers of chopped egg and grated bread. When the dish is full, pour on one pint boiling milk seasoned with salt, pepper, and one tablespoonful butter. Bake a light brown.--_Miss N._

BAKED EGGS FOR DINNER.

Have ready eight or ten hard-boiled eggs, a cup of light grated bread crumbs, butter, pepper and salt. Place in a buttered pudding dish a layer of sliced eggs, dotted with bits of butter, and sprinkled with salt and pepper; next a layer of bread crumbs, and so on to the top, being careful to let the top layer be of bread crumbs.--_Mrs. A. M. D._

EGG PIE.

Take six hard-boiled eggs, slice, season with salt, pepper, and butter, bake in a paste, top and bottom.

STUFFED EGGS.

Boil six eggs very hard. Peel them, and after having sliced a bit off of each end to make them stand well, cut in halves and extract the yolks. Rub up the yolks with a pinch of pepper and salt, melted butter, bread crumbs, and finely chopped celery. Fill in the whites nicely, stand on end in the pan, lay bits of butter on each egg and bake.--_Mrs. D. P._

VEGETABLES.

If possible, use vegetables gathered early in the morning, with the dew on them. It is even better to gather them late the evening before, with the evening dew on them (setting them in the ice-house or some cool place), than to gather them after the morning sun has grown hot. If you are living in the city, get your vegetables from market as early in the morning as possible.

As soon as gathered or brought from market, all vegetables should be carefully picked over, washed, placed in fresh water, and set in a cool place till the cook is ready to put them on for dinner.

Put them on in water neither cold nor boiling hot. The slow heating that takes place when you put them on in cold water deprives them of their flavor, to some extent, whilst too rapid heating toughens the vegetable fibre.

Just before they are thoroughly done and tender, add sufficient salt to season them. Do not stir them and mutilate them with a spoon, but turn them into a colander and drain. Place them in a hot dish and put a large tablespoonful of fresh butter over them.

In cooking dried peas and beans, as well as corn, put up in brine, always soak them the overnight. These vegetables should first be parboiled, whether they are to be used for soup or for side dishes.

TO BOIL GREEN PEAS.

Early in the morning, either buy the peas from market or have them gathered in your garden, while the dew is on them. Shell and lay in cold water till half an hour before dinner. Then put in boiling water and boil steadily a half hour. Add a little salt, just before taking from the fire. Drain, add a heaping tablespoonful fresh butter and put in a covered dish.--_Mrs. S. T._

TO COOK ASPARAGUS.