IRISH STEW.

Take part of a neck of mutton, cut it into small pieces, put it
into a kettle, the meat well covered with water ; some onions cut
in slice, pepper and salt ; a number of potatoes must be cut
rather larger than the meat (not sliced) ; put them at the top,
let all stew together till done. A breast is nice done this way.

APPLE PUDDING.

Take three large baking apples, pare them, and cut the cores
square out, and fill the holes with butter and sugar, and a little
of any seasoning preferred. Butter a deep dish, lay the apples
in it, and cover them with batter, such as the fritters are made
of, and bake in a quick oven al)out half an hour.

PEACH PIE.

Take mellow, juicy peaches, wash and put them in a deep
pie-dish lined with pie-crust, sprinkle a thick layer of sugar on
each layer of peaches, put in about a tablespoonful of water, and
sprinkle a little flour over the top; cover it with a thick crust,
and bake the pie from fifty to sixty minutes.

BROILED SALMON.

Slices from a fresh salmon, well scaled, cleansed and wiped ;
two ounces of butter, melted ; one teaspoonful of flour ; one salt-
spoonful of salt ; melt the butter smoothly, thicken it with
flour, add the salt, and roll the salmon well in it ; make a very
clear fire, take a perfectly clean gridiron, and broil carefully ;
time, ten minutes.

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