POUND CAKE.

1. Take one pound each of sugar, butter, eggs, and flour,
mixed into a paste, with a teacupful of milk, half an ounce of
sal volatile being added to make them light.
2. Take one and a quarter pounds of butter, the same of loaf sugar,
one pint of eggs, three-quarters of an ounce of volatile salt, a teacupful of
milk, and three pounds of flour.
3. Take one pint of eggs, one
pound of loaf sugar, six ounces of butter, two pounds of flour,
half an ounce of volatile salt. Beat the butter to a cream in a
smooth-glazed warm earthenware dish, stir in the sugar by de-
grees, then the eggs ; also, gradually, before they are all in, add
a part of the flour, and mix it with the remaining portion
of the eggs well together; then dissolve the volatile salt in
the milk ; add a little of this and of the flour alternately, till the
whole have been added, and until all the ingredients are well
incorporated together. It may now be poured into buttered
tins, surrounded by paper, filling them about three parts full,
and sprinkling a few currants at the top of each. The whole
mixing should be completed as rapidly as possible, and the
cakes immediately put into a slow oven. To know when it is
done, thrust a small wooden skewer into it ; if dry when taken
out, the cake is done ; if sticky, it must be baked longer.
4. Beat one pound of butter in an earthen pan until it is like a fine thick
cream, then beat in nine whole eggs till quite light ; put in a
glass of brandy, a little lemon-peel shred fine, then work in one
and a quarter pounds of flour ; put it into a hoop or pan and
bake it for an hour. A pound plum cake is made the same,
with putting one and a half pounds of cleaned washed currants
and half a pound of candied lemon-peel.

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FOWL AND RICE CROQUETTES.

Put half pound rice into one quart of stock, and let it boil
very gently for half an hour, then add three ounces butter, and
simmer it till quite dry and soft; when cold, make it into balls,
hollow out the inside, and fill with minced fowl made rather
thick, cover over with rice, dip the balls into egg, sprinkle
them with bread-crumbs, and fry a nice brown ; dish them, and
garnish with fried parsley, oysters, white sauce, or a little cream
may be stirred into the rice before it cools.

POTATO CHIPS.

Peel a raw potato as apples are peeled ; let the parings be as
near as possible the same thickness, and let them be as long as
possible ; dry them thoroughly in a cloth, put them in the
frying-basket, and plunge it in boiling hot lard ; when the chips
are a golden color, drain them well in front of the fire, sprinkle
fine salt over them, and serve with roast game.

EGG WINE.

Beat an egg, and mix with it a tablespoonful of cold water ;
make half a glass of cold water and one glass of sherry hot, but
not boiling, pour it upon the egg, stirring all the time, add a
little lump sugar and grated nutmeg ; put all into a very clean
saucepan, set it on a gentle fire, and stir the contents one way,
until they thicken, but they must not boil ; serve in a glass with
sippets of toasted bread or plain crisp biscuits. If the egg is not
warmed, the mixture will be found easier of digestion, but it is
not so pleasant a drink.

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KISSES.

Beat the whites of four eggs to a stiff froth ; add the juice o? u
lemon or a little rose-water. Koll and sift half a pound of the
whitest loaf sugar, and beat it with the egg. Spread out white
paper on buttered tins, and drop a tablespoonful of this mixture
on the paper. The oven should be moderately hot, and when
the tops have become hard, remove them. Have solution of gum
arabic, and dip the lower side of the cake, and join it to another.

CREAM CUSTARD FOR DESSERT ICES.

Take a quart of fresh cream, and whisk four eggs ; put them
with the cream, with eight ounces powdered loaf sugar, place the
whole upon a stove, and stir the mixture with a whisk con-
stantly, taking care it does not ” boil,” or it will turn to curds.
When the custard becomes of a thick consistence, immediately
take it from the fire, and strain it through a hair sieve. This
can now be flavored with vanilla, &c.

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ICE CREAM.

About half fill the icing pot with the mixture which it is desired
to freeze, place it in a pail or any suitable wooden vessel, with ice
beat small, and mixed with about half its weight of common
salt ; turn it backwards and forwards as quickly as possible, and
as the ice cream sticks to the sides, break it down with an ice
spoon, that the whole may be equally exposed to the cold. As
the salt and ice in the tub melt, add more, until the process is
finished, then put the cream into glasses, and place them in a
mixture of salt and ice until wanted for use. Before sending
them to the table, dip the outside of the glass into lukewarm
water, and wipe it dry. Flavored ice creams are made by mix-
ing “cream for icing’ with half its weight of mashed or pre-
served fruit, previously rubbed through a clean hair sieve ; or,
when the flavor depends on the juice of fruit or on essential oil,
by adding a sufficient quantity of such substances. Thus rasp-
berry and strawberry ice creams are made according to the
former method ; lemon, orange, noyeau, and almond ice creams,
by the latter method. The ” cream for icing ” is thus made :
New milk, two pints; yolks of six eggs; white sugar, four
ounces ; mix, strain, heat gently and cool gradually. Let it be
borne in mind that in icing there ought to be holes at the bot-
tom of the icing pail, to allow the water to run off as the ice
melts.

PEACH ICE CREAM.

Break up a dozen ripe peaches, and boil them in a gill of
water for ten minutes. Add a small pot of red currant jelly,
and when it is dissolved put the peaches through a fine hair
sieve ; add syrup to give the required sweetness, a few drops of
home-made extract of almonds, and a little lemon juice. This,
when cold, with an equal quantity of custard or thick cream.

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RINCONITA SALAD Boil separately until tender one cupful each of string
beans, green peas, asparagus tips, and four artichokes ; mix and place on ice. When
thoroughly chilled, add a rich mayonnaise, place on a bed of lettuce leaves, and garnish
with hard-boiled eggs and olives.

GASPACHO OR ANDALUSIAN SALAD Put a layer of stale bread,
cut into small slices, into the bottom of a bowl, sprinkle plentifully with oil and a little
vinegar ; add slices of Spanish onion, tomatoes and green cucumbers, sprinkle with salt
and chopped red sweet peppers, without the seeds ; add another layer of bread, then
another of the vegetables. Let it stand for an hour in a cool place, then scatter a hand-
ful of bread crumbs on top, and moisten well with oil and vinegar.

CHAUD-FROID OF CHICKEN Boil two young chickens until tender ; let
them get cold and carve into neat joints, removing the skin. Make a rich cream sauce
of the chicken stock, season with kitchen bouquet and sherry ; let simmer gently for an
hour, and strain. Dip each piece of chicken in the sauce till entirely covered, and place
on ice till quite cold. Serve with lettuce and French dressing.

CHICKEN PICANTE Cut up a chicken in small pieces. Cover with water,
and stew until nearly tender ; then add four medium-sized potatoes, cut in halves, and
boil slowly. Half an hour before serving fry two sliced onions brown in two table-
spoonfuls of hot lard ; add the pulp of six large, sweet red peppers (soaked overnight
and pressed through a colander) ; cook for two minutes, then add two tablespoonfuls of
olive oil, and when very hot add one cupful of cheese, cut in small pieces. Stir until the
cheese is melted, then pour over the chicken and potatoes and bring all to a boil, stirring
to keep from burning. Serve very hot.