VANILLA SUGAR.

Half a pound of loaf sugar, half an ounce of
Mexican vanilla beans. Cut the beans very fine,
pound in a mortar with the sugar; sift and pound
again until all is fine. Bottle and cork tight and
keep in a dark place.

SPINACH FOR COLORING.

Pound some spinach in a mortar, adding a little
water ; squeeze through a cheese cloth, put in a sauce-
pan over the fire, bring to a boil ; when it curdles re-
move from the stove. Strain through a very fine
sieve ; what remains on the under part of the sieve
is the coloring. It is used for coloring pistache ice
cream, jellies, etc.

TOMATO PASTE FOR SANDWICHES.

Skin and cut small three large tomatoes, cook
until tender and press through a sieve fine enough to
retain the seeds ; return to the fire, add two ounces
of butter, two ounces of grated bread crumbs and
two ounces of grated Parmesan cheese. When it
boils stir a beaten egg quickly into it, remove at once
from the fire. It must not boil after the egg is added,
as it will curdle. Turn the mixture into a bowl and
when cold, if it is not for immediate use, cover with
melted butter.

CHEESE PASTE FOR SANDWICHES.

Boil two eggs hard, separate the yolks from the
whites, mash the yolks smooth and chop the whites
very fine; mix and put through a vegetable press,
then add butter the size of a small egg and three
heaping tablespoonfuls of grated American cheese.
Beat together until it is a fine, smooth paste. If not
salt enough add a little, and also dry mustard, if
liked.

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ESCALLOPED SPAGHETTINA.

Put a good half cupful of spaghettina, broken in
bits, into a saucepan of boiling water with an even
tablespoonful of salt, boil three-quarters of an hour,
turn into a colander and let it drain while the sauce
is being made. Prepare it exactly as for escalloped
cauliflower and finish in the same way.

CHESTNUT PUREE.

Shell some large imported chestnuts and put over
the fire in boiling water, let them cook for a few min-
utes, rub the skins off, and cover again with fresh
boiling water, boil until tender. Press through a
sieve, and season with butter, pepper and salt.

PUREE OF DRIED WHITE BEANS.
Pick over and wash a pint of beans and soak
over night. In the morning drain off the water, put
the beans into a saucepan with cold water to cover
them, and cook until tender a little more than an
hour. Press through a sieve, add a generous table-
spoonful of butter, salt and pepper to taste, put into
a saucepan, make very hot and serve.

SQUASH PUDDING.

A large heaping cup of Hubbard squash, meas-
ured after it is baked and mashed smooth, a generous
heaping tablespoonful of butter, melted and stirred
into the squash, a heaping teaspoonful of flour mixed
with four tablespoonfuls of milk and one egg beaten
light, salt and pepper to taste. Mix well and turn
into a buttered pudding dish and bake about twenty
minutes. Serve in the dish in which it is baked. If
any is left over, make it up into little round cakes
and brown in butter for luncheon.

SQUASH FRITTERS.

A heaping cupful of Hubbard squash baked and
mashed, stir into it a heaping tablespoonful of but-
ter, a heaping tablespoonful of flour, a cup of milk,
salt and pepper to taste, and one egg beaten light.
Mix well and bake or fry as griddle cakes.

SUMMER SQUASH.

Wash and peel two large summer squash, cut in
small pieces and remove the seeds, cover with boiling
water and cook until tender. Drain in a colander
and press gently as much of the water out as possi-
ble with a potato masher, then mash through the
colander into a saucepan, put it on the stove and let
it cook until the squash is quite dry, taking care that
it does not burn. Then add four heaping tablespoon-
fuls of butter, a teaspoonful of sugar, and salt and
pepper to taste.

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SUPREME OF CHICKEN A LA MARECHALE.

Cut up two chickens into nice joints, throw them into luke-
warm water with a pinch of salt added, and let them blanch for
ten minutes, then drain them dry, dip them in flour, and fry a
light brown in a little butter. Take one quart of milk and the
same of stock, place in a stewpan with one onion, one carrot, a
few allspice, a blade of mace, some seasoning, and a little grated
nutmeg ; boil together forty minutes, thicken with a little roux,
and strain through a fine hair sieve ; place the joints of chicken
in the sauce, add a tin of preserved mushrooms and a glass of
sherry, simmer together for forty minutes ; place in a stewpan a
tin of preserved green peas, a little seasoning, one ounce butter,
and a little grated nutmeg, make a border round each entre-
dish with some mashed potatoes, place the supreme in the centre,
and place the peas round the potato border, and then the entree
is ready.

GRENADINES OF VEAL A LA REGENCE.

Take about two pounds veal cutlet, cut it into twelve fillets,
beat them flat with a cutlet-bat dipped in cold water, trim them
into shape, a’nd lard them with fat bacon ; cut up one onion and
one carrot into a flat stewpan, add a few blades of mace and a
few allspice, then cover with some thin slices of fat bacon, and
lay in the grenadines on the t&p of all; grate a little nutmeg
over them, add some seasoning and sufficient stock-broth to
reach up to the larding, and simmer gently for one hour. Well
wash eight ounces Carolina rice, and throw into boiling water
and let boil ten minutes, drain it dry, and then place it in a
stewpan with one pint of good stock and some seasoning, and a
spoonful of tomato sauce, and simmer gently for twenty minutes ;
add four drops of cochineal, and thoroughly incorporate with
the rice. Boil one pound Brussels sprouts in salt and water
until tender, and drain very dry. Pour the gravy from the
grenadines into a stewpan, and reduce to one-half by boiling.
Equally divide the rice into two hot entree-dishes, and place the
grenadines in a circle overlapping one another, and place half
the Brussels sprouts in each centre ; pour the boiling sauce over
them and serve immediately.

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ORANGE JELLY.

Dissolve one ounce Nelson’s opaque gelatine in one pint of
cold water for two hours, then add eight ounces white sugar, the
juice of one lemon, and half a pint of boiling water ; place on
the fire until the gelatine is all melted, add the juice of five
oranges and one drop of cochineal, strain through a piece of
muslin and pour into a mould, and put into a cool place to set.
When wanted, dip the mould into warm water for a few seconds,
wipe dry with a clean cloth, and turn gently into a silver or
glass dish. Ornament with a few natural flowers, if procurable.

SAVARIN OF GREENGAGES WITH VVHIPT CREAM.

Take half a pint of milk, make it warm, add four ounces
sugar, and one-half ounce German yeast, and two ounces flour ;
well mix together, and stand in a warm place to rise ; then put
one pound flour on the paste-board, rub in one-half pound butter,
bring into a heap in the centre of the board, and with the hand
scoop a hole in the centre ; then place in the hollow the yolks
of five eggs, and a glass of noyeau and the ferment; mix into a
smooth compact dough, add four ounces picked sultanas, a few
dried cherries, and a little chopped mixed peel ; wel 1 butter a
large mould having a hollow in the centre, three parts fill the
mould with the dough, and then stand it in a warm place to
prove ; when it has risen near the top of the mould, place a band
of buttered paper round it, and bake in a moderate oven for
about forty minutes, more or less, according to the heat of the
oven ; when cooked, turn out of the mould, and let get partly
cold ; fill the hollow with a tin of greengages preserved in syrup,
and on the top put a little whipt cream, ancl just before sending
to table, throw a few nonpareils on the top of the cream.

RUSSIAN SALAD.

Take about eight medium-sized potatoes, nicely boiled and
floury ; peel, and while hot, with a silver fork break them into
little pieces about the size of small nuts. Boil hard about five
or six eggs, chop the yolks and whites separately ; take about
half a tumbler of best Lucca oil, a little vinegar, pepper, salt,
capers ; a couple of chopped anchovies, if for a fish salad, or the
liver of a fowl bruised in the sauce, if for fowl, is a great im-
provement ; if the latter, chop the meat into small pieces ; or,
if fish, shred it into little bits. Take half the eggs and mix
with the sauce, place it in the dish you intend serving it in ;
smooth the surface, cover it lightly with the remainder of the
chopped eggs, and garnish with pickles and beet-root.

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TO RAGOUT A DUCK WHOLE.

After having emptied and singed a duck, season it inside with
pepper and salt, and truss it. Roast it before a clear fire for
twenty minutes, and let it acquire a nice brown color. Put it
into a stew pan with sufficient well-seasoned beef gravy to cover
it, slice and fry two onions, and add these with sage leaves and
lemon thyme, both of which should be finely minced, to the
stock. Simmer gently until the duck is tender ; strain, skim
and thicken the gravy with a little butter and flour, boil it up,
pour over the duck, and serve. One and a half pints of young
peas when in season, added to the gravy, improves the ragout
immensely.

TO DRESS A LOBSTER.

Take the flesh of a lobster, and chop it very fine ; add some
gravy, chopped shallots, parsley, cayenne pepper, and salt to
your taste ; stew it in a stew pan ; then put it into the shells and
some crumbs of bread over it, and clarified butter ; then brown
it with a salamander. The shells of the body cut in half, and
the fcwo half-shells of the tail.

SPONGE BISCUITS.

Beat the yolks of twelve eggs for half an hour, then put in
one and a half pounds of beaten sifted sugar, and whisk it till it
rises in bubbles ; beat the whites to a strong froth, and whisk
them well with the sugar and yolks, work in fourteen ounces of
flour, with the rinds of two lemons grated. Bake them in tin
moulds buttered, in a quick oven, for an hour ; before they are
baked, sift a little fine sugar over them.

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CRAB GUMBO Clean and pick the meat from two large California crabs,
being careful not to have the pieces too small. This will be enough for eight persons.
In using the Eastern crab, which is much smaller, four times as many will be required.
Sprinkle with salt and pepper and a dash of cayenne. Fry two good-sized onions in a
large tablespoonful of lard, until transparent. Add four large tomatoes, skinned, and a
sliced sweet green pepper from which the seeds have been taken, and a slice of ham
cut in dice. Cover with three quarts of boiling water and simmer for one-half hour.
Then add two pounds of young okra, from which the stems have been cut and sliced
into inch lengths ; add the crab meat. Simmer until tender and gelatinous ; add a table-
spoonful of butter, rolled in flour, and one-half teaspoonful of kitchen bouquet. Bring
to a boil and serve with rice.

MUSHROOM SAUCE.

One slice of onion, fried light brown in one tablespoon
of butter. When done, add one t and one-half table-
spoonful flour, and stir in well; then add one-half cup
good beef gravy (or stock), one-half teaspoonful salt, one-
fourth teaspoonful pepper, one-eighth teaspoonful nut-
meg, three tablespoonfuls sherry, a little red pepper and
one can champignons. Cook ten minutes. Very nice
with broiled steak.

White Wine Punch for Ladies

In a punch bowl put two quart-bottles of
CRESTA BLANCA CHATEAU YQUEM, one
pint of strong green tea and juice of two cans
of sliced pineapple. About one hour before
serving put in bowl lump of ice; when ready
to serve add sugar which has been boiled and
skimmed to taste and stir well ; then add one
quart-bottle CRESTA BLANCA SPARKLING
and one syphon of sparkling water and serve
at once.

(The above will make a punch sufficient for fifteen, persons.)

ORANGE MARMALADE.

One dozen seedless oranges, sliced very fine; six
lemons; grated rind and juice of three and the other three
sliced very fine; six quarts water. Pour all together and
allow for every bowl of liquid one bowl of granulated
sugar. Before adding sugar, boil (uncovered) the
oranges, lemons and water until skin is soft, probably
from one to one and one-half hours. Then add sugar and
boil twenty minutes longer. February is the best month
for marmalade.

ORANGE MARMALADE.

One dozen largest naval oranges, one-half dozen
lemons, both sliced thin as paper. To each pint of pulp
add three pints of cold water. Let stand over night.
Then simmer until the orange peel rubs to nothing; let
stand over night. To each pint add one pound of sugar.
Let the pulp come to a boil; add sugar which has been
warmed. Boil until sugar is dissolved.

ORANGE PIE.

Make a good pie crust and bake. Two large oranges,
one lemon, squeeze and strain; then add one cup sugar
and place on stove, allow it to become warm ; take yolks
of six eggs beat in a little of the warmed juice after sugar
has been dissolved, then add remainder of juice, gradu-
ally beating all of the time. Then put the mixture into
a double boiler and stir thoroughly until quite thick.
Beat the whites of the six eggs to a very stiff froth. Add
something less than half of the whites to the thickened
yolks and orange juice; beat the yellow gradually into
the white. Then pour mixture into crust Add a little
sugar to remainder of whites spread over the pie, put in
oven and let remain until meringue has turned a slight
brown. John Finn.

CHOCOLATE CAKE.

Two tablespoonfuls of butter, one cup of sugar, three
eggs, one-third cup sweet milk, one cup flour, one and
one-half teaspoonfuls of baking powder, two-thirds cup
chocolate cut fine, one-third cup boiling water. Cream
butter and sugar, add whole eggs, stirring rapidly for
several minutes; then add milk and flour, the baking
powder having been mixed with the flour. Pour boiling
water over chocolate and add to mixture; stir rapidly and
add a few drops of vanilla; put in 10×14 inch pan that
has been buttered and floured, and bake in quick oven.

Cream Frosting. One cup sugar, about one-third cup
milk, stir sugar and milk together and boil briskly until
sugar is dissolved. Remove from stove and stir until
cold ; add vanilla and spread on cake. If frosting granu-
lates, add more milk and re-cook.