WHITE SOUP A LA BEATRICE.

Ingredients : One fowl, one pound veal, one onion, a little
celery, one carrot, some seasoning, three quarts of water, one
quart of milk, one gill of cream, two blades of mace, four ounces
of lean ham, one tin of preserved green peas, and a little roux.
Cut the fowl and veal into pieces, place them in a stewpan with
the vegetables cut into slices, add some seasoning, two blades of
mace, and three quarts of water ; let boil, take off the scum, and
let simmer four hours ; strain off the gravy from the fowl and
veal, add to it one quart of milk, a gill of cream, and a little
roux ; let boil to the consistency of cream, strain through a fine
hair sieve. Place in the tureen one tin of preserved green peas
previously made hot, and four ounces of lean ham cut into small
diamonds ; pour the boiling soup over and serve.

SALMON CUTLETS, SWISS SAUCE.

Ingredients : Two pounds of small salmon, a little anchovy
sauce, five eggs, some breadcrumbs, seasoning, one pint of stock,
two ounces of French capers, and a few preserved mushrooms, a
little roux, and lard for frying. Slit the salmon down the
middle with a sharp knife, take out the bone and Irim off the
skin, and cut into slices one-third of an inch thick ; whisk up
two eggs, add a little anchovy sauce and some seasoning. Well
flour the cutlets, dip them in the egg-mixture, then in the
bread crumbs. Ten minutes before dinner-time, have ready
some boiling lard and place in the cutlets, (a few at a time,) and
fry a golden brown ; when cooked, drain on some paper to
absorb the fat. Place in a stewpan one pint of good stock, a
tablespoonful of anchovy sauce, two ounces capers, and a few
mushrooms chopped fine, a little pepper, and some roux ; let
boil ten minutes, then whisk in three eggs, and let come to the
boil. Dish the cutlets on a napkin and garnish with parsley,
and serve the sauce in a tureen.

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POTATO RIBBONS.

Cut the potatoes into slices rather less than an inch thick, free
them from the skins, and pare round and round in very long
and thin ribbons ; place them in a pan of cold water, and, a
short time before they are wanted on the table, drain them from
the water. Fry them in hot lard or good dripping until they
are quite crisp and browned ; drain and dry them on a soft
cloth, pile them on a hot dish, and season them with salt and
cayenne in fine powder.

POTATO PIE.

Have ready a rich crust, lay in the pie-dish slices of boiled
sweet potato and thin slices of a mellow apple, then spread
thickly sugar and butter ; cover with a crust, and bake nicely.

CHICKEN AND HAM PIE.

Season some slices of boiled ham, lay them on a puff-paste
about half an inch thick ; then season some pieces of chicken
and place them on the ham, with the yolks of some hard eggs ;
cover these with more slices of ham, season as before, put some
gravy in, and put a puff-crust on the top, and bake it thoroughly.
If to be eaten hot, more gravy may be added when done.

CONSOME A LA REGENCE.

Ingredients : Four pounds lean beef, three onions, three car-
rots, one turnip, a small bunch of sweet herbs, a sprig of parsley,
some seasoning, a little soy, a bunch of watercresses, the whites
of five eggs, and four quarts of water. Cut the onions, carrots
and turnip into thin slices and lay them in the bottom of a stew-
pan ; cut the beef into small pieces and lay on the top of the
vegetables ; place on the stove, and allow to cook gently one
hour ; then add four quarts of water ; let it come to the boil,
take off the scum as it rises ; when entirely free from scum, add
a little soy, a bunch of sweet herbs, and a little parsley, some
Seasoning, and let simmer gently three hours. Lightly butter a
tin mould, put in it the whites of five eggs, cover the mould with
paper, and place in a stewpan with a little boiling water ; cook
until the whites are quite firm ; when cooked, cut the whites into
small squares ; keep warm until wanted. Throw the leaves of a
bunch of watercresses into boiling water to blanch for one
minute, then drain on a cloth ; strain the soup through a fine
cloth, take off any fat that remains, with a sheet of white paper
laid lightly on the top ; allow it to boil, pour in the tureen,
throw in the whites of eggs and the blanched watercresses ; serve
immediately.

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MUTTON MINCED.

Take some slices of cold mutton, about one-quarter of a pound,
free them entirely from fat, gristle and outside parts, and mince
them very finely ; melt a small piece of butter in a saucepan,
and stir into it a tablespoonful of flour ; keep stirring till it gets
brown, then add half a pint of good stock, some powdered sweet
herbs, pepper and salt to taste, and the minced meat; keep
on stirring till the mixture is quite hot, add a little chopped
parsley, then work into the mixture the yolks of one or two eggs
beaten up with a little 4emori-juice. Serve within a wall of
mashed potatoes, or rice plainly boiled or dressed with tomato
sauce.

RICE.

Boil the rice fifteen minutes in salted water ; then turn off the
water, and pour in a little milk ; let it simmer gently till the
rice is soft ; then let it stand where it will not burn for ten min-
utes, in order to evaporate the milk, so that the particles of rice
may be dry ami separate from each other. May be eaten with
fruit sauce, or a little sugar or syrup, or as it is.

SLICED POTATOES.

Boil eight large potatoes in their skins, and let them cool.
When cold, peel them and cut them into thick slices ; put into a
stewpan two ounces of butter in a thin slice, and when it is
melted, add a teacupful of well-seasoned stock or gravy, a tea-
spoonful of finely-chopped parsley and a teaspoonful of mixed
pepper and salt. Stir these well together over the fire till hot,
add the potatoes, simmer five minutes, stir in the juice of a
lemon, and serve hot.

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MINCED CHICKEN OR MUTTON WITH EGGS, FOR INVALIDS.

Take, if chicken, some of the white meat from the breast, and
remove all skin and outside parts ; if mutton, an underdone slice
or two from the leg, saddle, or loin ; mince it very finely ; put
it into a stewpan with a little very good strong gravy or beef tea,
free from fat ; flavor it, if liked, with a few herbs and spices, and
simmer gently until quite hot, but not boiling ; then thicken it
with a little bntter and flour, and season to taste with pepper
and salt. Put this mince on a small dish, and serve on the top
of a nicely-poached egg.

PLAIN CAKE.

To two pounds of flour add half a pound of beef-dripping or
bacon-fat, half a pound of sultanas, four ounces of moist sugar,
one ounce of lemon-peel, a little salt. Let the flour be dried,
then rub into it the dripping, taking care that both are well
mixed and free from lumps ; shred the lemon-peel finely, and
add with the salt, sugar and sultanas, these latter being thor-
oughly freed from the stalks and gritty matter. Rub all to-
gether ; make a hole in the centre of *the mass, and pour in a
tablespoonful of fresh brewers’ yeast ; then, with warm water,
mix the whole well till it is of the consistence of moist dough ;
well cover, and stand in a warm place to rise, then bake in tins.
This quantity will make two large cakes, each of which will
take an hour and a half to bake in a moderate oven. If yeast
is not procurable, a tablespoonful of Berwick’s baking-powder
may be substituted ; then the cake may be at once put into the
tins and consigned to the oven.

COLLEGE PUDDING.

Take eight ounces breadcrumbs, eight ounces suet, eight
ounces currants, one ounce citron-peel, one ounce orange-peel,
a little sugar and nutmeg, three eggs beaten, yolks and whites
separately, and a glass of brandy. Mix well, and shape them
into balls ; rub them over with egg and roll them in flour. Fry
a nice brown in boiling butter or lard, and drain them on blot-
ting-paper ; or, they may be put into small molds and baked in
the oven. In either case, serve with wine or brandy sauce.

SAVORY RICE.

Chop an onion very tine, and fry it in butter till it be of a
gold color ; then stir in a teacupful of rice ; let it cook in the
butter for a few minutes, stirring all the time; then add one
pint of good gravy, and let it simmer slowly. When nearly
cooked, put a little grated nutmeg, Parmesan cheese, salt and
pepper, to taste. Mix it up well, and, when thoroughly done v
let it stand a few minutes before the fire, and, just before serving,
stir in a small piece more of butter. Serve garnished with cro-
quettes of any kind of meat, with stewed tomatoes tinned or
with slices of fried bacon.

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BAKED CALPS HEAD.

Boil the head until you can pick out all the bones, and keep
the water the head is boiled in ; take your pieces and lay them
in a dish, having cut them small; use some salt, pepper, a little
parsley, a grate of nutmeg, a small piece of butter and some dry
breadcrumbs, say a teacupful of the latter; moisten it all with
some of the water the head has been boiled in ; put in a baking-
dish, and let it bake half an hour ; take the yolks of two eggs,
and make a sauce with the boiled liquor ; make soup of the rest
of the liquor.

BEEFSTEAK STEWED WITHOUT WATER.

Get three pounds or four pounds rumpsteak, cut about an
inch thick ; put one ounce of butter in a frying-pan large enough
to hold your steak, and let the butter melt without browning ;
wash the steak quickly in cold water, and put it in the frying-
pan, covering closely. As soon as it is thoroughly heated, season
with a teaspoonful of salt and a saltspoonful of white pepper ;
then push the pan back on the stove where it will simmer not
boil keeping it covered all the time, and a weight on the cover.
It will be found to be cooked and perfectly tender in an hour
and a half Put on a hot dish, and add half a teacupful of to-
mato or two tablespoonfuls of walnut catsup to the gravy in the
pan, and pour it over the steak.

BAKED BEEF TEA.

Cut one pound fleshy beef into small pieces ; take away all
the fat, and put into a baking-jar with half a pint of water and
half a saltspoonful of salt. Cover the jar well, and place it in a
warm but not hot oven, and bake for three or four hours ; it
should be strained, and kept in a cool place until wanted. It
may also be flavored with an onion, a clove, and some sweet
herbs if the invalid is strong enough to take them.

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BAKED OR STEWED CALF’S FOOT.

Well clean one calf’s foot, and either stew or bake it for three
to four hours in one pint of milk, one pint of water, one blade
of mace, the rind of half a lemon, pepper and salt to taste. An
onion and a small quantity of celery may be added, if approved.
Half a teacupful of cream stirred in, just before it is taken, is a
great improvement.

FRICASSEE OF FOWL.

Cut a fowl or chicken into eight pieces : that is, the two wings
and legs, dividing the back and breast into two pieces each ;
wash well, put them into a stewpan and cover with water, season
with a teaspoonful of salt, a little pepper, a bunch of parsley,
four cloves, and a blade of mace ; let boil twenty minutes, pass
the stock through a sieve into a basin, take out the pieces of
fowl, trim well ; then, in another stewpan, put two ounces
butter, with which mix a good spoonful of flour, moisten with
the stock, and put in the pieces of fowl ; stir occasionally until
boiling, skim, add twenty button onions, let simmer until the
onions are tender, when add a gill of cream, with which you
have mixed the yolks of two eggs ; stir it quickly over the fire,
but do not let it boil ; take out the pieces, dress upon your dish,
sauce over, and serve.

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NOYEAU.

1. Take one and a-half gallons of French brandy, six ounces
of the best French prunes, two ounces of celery, three ounces of
the kernels of apricots, nectarines, and peaches, one ounce of
bitter almonds, all gently bruised, essence of orange peel and
essence of lemon peel, each, two pennyweights; and half a
pound of loaf sugar. Let the whole stand ten days or a fort-
night, then draw off, and add to the clear noyeau as much rose
water as will make it up to two gallons. 2. Blanched bitter
almonds, one ounce ; proof spirit, one quart ; lump sugar, one
pound ; dissolved in half a pint of water ; digest and filter. 3.
Bitter almonds, blanched, three ounces ; coriander seed, quarter
of an ounce ; cinnamon, ginger, and mace, of each, one drachm ;
proof spirit, two quarts; white sugar, two pounds ; dissolved in
one and a-half pints of water. Macerate for a week, and fine
down with quarter of an ounce of alum. 4. To one gallon
spirits of wine or white brandy add two drachms of the oil of
Seville oranges, four pounds of apricot and peach kernels. Beat
them up in a mortar before you mix them with the brandy, then
put them into it, and shake them up two or three times a day
for three days ; add the oil, killed, and one quart of cherry-
juice. 5. Instead of the kernels, put for the above quantity,
half an ounce of the oil of bitter almonds ; sweeten and color to
fancy. Noyeau must never be drank except in small quanti-
ties, on account of the poisonous character of the oil of the ker-
nels, and from which ingredient it takes its flavor and name.

COD’S ROE FRIED IN BATTER.

Wash the roe well ; then put it into a saucepan on the fire,
well covered with salted water, to which has been added a little
lemon-juice or vinegar. Boil for ten minutes ; drain, and leave
it to get cold ; then cut the roe into slices a quarter of an inch
thick, dip the slices of roe into batter, and fry in butter until of
a light brown color. Serve, garnished with fried parsley and
with slices of lemon. Batter : Beat up together the yolks of two
eggs, one tablespoonful of olive oil, and four or five tablespoon-
fuls of cold water ; amalgamate with this three tablespoonfuls
of fine flour, and a good pinch of salt ; beat the mixture five or
ten minutes, adding a little more water, if too thick. Just be-
fore using it, stir into it lightly and quickly, the whites of two
eggs whisked to a froth.

FRENCH BEANS.

Cut the ends off’ the beans, string them, and cut them in pieces
about one inch long, and put them in cold water with a little
salt in it ; put in a saucepan two quarts of water, a heaping
tablespoonful of salt, a teaspoonful of powdered sugar ; let it
boil, and, when boiling, throw in the beans ; let them boil hard
till they sink in the water ; drain through a colander, and put
in a hot dish ; season with butter, pepper and salt.

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TO BOIL CODFISH.

Crimped cod is preferable to the plain, it is likewise better cut
in slices than cooked whole ; to boil it well have the water ready
boiling, with one pound of salt to every six quarts ; put in the
fish, draw the fish-kettle to the corner of the fire, where let it
simmer slowly from twenty minutes to half an hour ; when done,
the bone in the centre will draw out easily ; if boiled too much
it will eat tough and stringy. Should the fish not be crimped,
add more salt to the water ; it will cause the fish to eat firmer.
Oyster sauce and plain melted butter are served with codfish.

BATH BUNS.

Take one pound of flour, to one-third of it add in a hole in
the centre a tablespoonful of yeast and a teacupful of warm
milk, let it stand for an hour in a warm place to rise. When
risen, add six ounces butter and four eggs, with the rest of the
flour, six ounces sugar and a little pounded cinnamon to taste;
mix all well together, cover it over, and let it rise again. Shape
it into buns, leaving it as rough as possible, sift some sugar and
a few comfits on the top, sprinkle with a little water, and bake
in a moderate oven on well-buttered tins.

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SCOTCH CREAM.

Put skim milk over night in a tub which has a plug at the
bottom, and put this tub into another filled with hot water. In
the morning take out the small tub and draw off the thin part
of the milk, until the thick sour cream begins to come. This
process requires practice as to the heat of the water ; when it
succeeds, skimmed milk yields nearly half of this cream, which
is eaten with sugar as a delicacy. It is only distinguishable
from cream by its taste.

SHORT BREAD.

Take one and a-quarter pounds of flour, half a pound of sugar,
half a pound of butter, three eggs, quarter of an ounce of vola-
tile salts, and a little essence of lemon. Make four cakes out of
five ounces of dough, mould into a round form, then roll them
out into an oval shape, pinch them around the edges, put a piece
of candied lemon peel at the top, and bake slowly.

CELERY WITH WHITE SAUCE.

Trim the roots and cut to about six inches three heads of
celery, wash them carefully, tie them together with string ; put
them in a saucepan with an onion, a blade of mace, some whole
pepper, salt, and sufficient boiling water to cover them. Let
them boil till quite done, then drain them, remove the string,
and serve with the following sauce over them : Melt one ounce
butter in a saucepan, and mix with it a dessertspoonful of flour,
add as much of the water in which the celery was boiled as is
wanted to make the sauce, put salt to taste, and stir in off the
fire the yolk of an egg, beaten up with the juice of a lemon and
strained.

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