FROZEN PUDDING.

Prepare a custard with a quart of rich milk, a
pint of cream, a pound of sugar, and the yolks of
eight eggs. Set it on the fire and stir constantly
until it begins to thicken ; remove from the fire, and
when it is cold add three tablespoonfuls of brandy,
one teaspoonful of vanilla, one teaspoonful of almond
extract. Put in the freezer, and when partially frozen
add a quarter of a pound of stoned raisins that have
been cooked a little in water to soften them, a quar-
ter of a pound of currants, a quarter of a pound of
citron cut fine. Freeze smooth and put in a mould
and pack in ice and salt.

WINDSOR ROCK PUNCH.

For twenty-four persons. Boil two quarts of
cream ; mix with it half a pound of granulated sugar
and twelve eggs. Freeze the same as ice cream.
Take one-half of the frozen mixture and add to it
two wineglasses of Maraschino, one wineglass of
Kirsch, and one-half wineglass of Santa Cruz rum ;
mix. When serving add a small lump of the frozen
mixture to a punch glass of the other, or liquid.

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MUSHROOMS AU GRATIN.

Ingredients : Mushrooms, parsley, ham, butter, gravy, bread
crumbs, seasoning, thyme, and four eggs. Cut the stalks, and
trim the edges of the mushrooms, (about two punnets are enough
for a good dish,) and fill them with the following mixture :
Chop up four ounces lean ham and a handful of parsley very
fine ; put them in a stewpan with one ounce butter and a pinch
of flour, some seasoning, and a little finely-rubbed thyme, and
place on the fire and make thoroughly hot ; then stir in four
eggs until the mixture forms a thick custard. When the mush-
rooms are filled, place them in a shallow stewpan with some
butter and a little gravy, cover with breadcrumbs, and place in
a hot oven for fifteen minutes to gratinate ; when cooked, dish
them up in a heap in the centre of a hot dish, and pour some
boiling well-seasoned gravy round them.

DUCHESSE LOAVES WITH APPLE JELLY.

Ingredients : Half a pint of milk, four ounces butter, two
ounces sugar, five ounces flour, four eggs, and a little rough
sugar candy. Put the milk, sugar and butter into a stewpan on
the fire, and as soon as these begin to boil, stir in five ounces
flour ; when thoroughly mixed, add three eggs ; incorporate
these with the paste. This paste should now be laid out with a
dessert spoon in heaps about the size of a small egg ; egg them
over with a brush, and strew a little coarsely-crushed sugar-
candy over them, and bake them in a moderate oven a very
light color ; when baked, make an incision in the side with a
sharp knife, and put in them a little apple jelly. Send to table
on a napkin.

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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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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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SPRAT TOAST.

Bone as many sprats as you require. This can be easily done
if they are plainly fried in salt. Pound them up well with but-
ter, pepper, salt, chopped onion, chopped parsley, and enough
Swiss milk to moisten it to a paste ; heat it for a few moments,
and serve on slices of fried bread or hot buttered toast. Her-
rings, pilchards, and the remains of any cold fish may be utilized
in this way.

STEWED OYSTERS.

Drain the liquor from two quarts of firm, plump oysters, mix
with it a small teacupful of hot water and a little salt and pep-
per, and set over the fire in a sauce-pan. When it boils, add 3
large cupful of rich milk. Let it boil up once, add the oysters,
and let them boil five minutes. When they ruffle, add two
tablespoonfuls of butter, and the instant it is meltetf and well
stirred in, take off the fire.

TO STUFF A HAM.

Select a nice ham and boil it ; when done, let it get cold before
you skin and trim it. Prepare a stuffing of bread crumbs, but-
ter, pepper, parsley, thyme and celery. Begin at the hock, and
make incisions with a sharp knife, about an inch apart ; put in
the stuffing as you draw out the knife. Hub in a bowl the yolks
of two hard-boiled eggs, and brandy sufficient to make a paste ;
spread it on the ham smoothly, and grate over it bread crumbs ;
stick in cloves ; ornament. Put it in the oven, and let it brown
gently. Eaten cold.

TO BAKE A HAM.

Unless when too salt from not being sufficiently soaked, a ham
(particularly a young and fresh one) eats much better baked than
boiled, and remains longer good. The safer plan is to lay it in
plenty of cold water over night. The following day soak it for
an hour or more in warm water, wash it delicately clean, trim
smoothly off’ all rusty parts, and lay it with the rind downwards
in a coarse paste, rolled to about ah inch thick ; moisten the
edges, draw and pinch them together, and fold them over on the
wpper side of the ham, taking care to close them so that no gravy
can escape. Send it to a well-heated hut not a fierce oven. A
very small ham will n quire three hours’ baking, and a large one
live. The crust and the skin must be removed while it is hot.
When only part of a ham is dressed, this mode is better far than
boiling it.

BAKED MACKEREL

Wash, scale and empty as many fresh mackerel as required ;
make a stuffing of mashed potatoes, bread crumbs, sweet herbs,
minced onion, pepper, salt and beaten egg; stuff each fish, and
replace the roes, if you have any ; sew up the slit, and put the
mackerel in a well-floured baking-pan, heads and tails together;
bake slowly for one hour. Serve hot.

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POOR MAN’S PIE.

Take the remains of cold sole, haddock, whiting or hake.
Chop and pound it up with butter, a teaspoonful of French mus-
tard, a little chutnee, a fragment of garlic, and a few drops of
Chili vinegar. Put it into a pie-dish, cover it with mashed
potato, which must be nicely browned.

TO CURE A HAM.

One ounce of saltpetre, one ounce of black pepper ground, one
ounce of juniper berries bruised, one pound of common salt, two
pounds of brown sugar ; mix all this together, and put on your
ham ; rub and trim it every day for a month, then hang it up in
a chimney where wood is burned.

BLACKBERRY CORDIAL

Kipest berries ; mash, put in a linen bag, squeeze out the juice ;
one pound of the best loaf sugar to every quart of juice ; put in
a preserving sauce- pan, and, when melted, set on the fire and
boil to a thin jelly ; when cold, to every quart of juice allow a
quart of brandy ; stir well and bottle. Keady for use at once.

CHOCOLATE CAKE.

Two small cups of sugar, half a cup of butter, three eggs, one
cup of milk, four ounces of chocolate, three cups of flour, one
tablespoonful of vanilla extract, one teaspoonful of soda, two of
cream of tartar ; mix the cake first, and when it is well beaten,
take the chocolate, and stir it in carefully. This makes an ex-
cellent cake.

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SWEET POTATO PUDDING Mash two cupfuls of cold sweet potatoes
through a sieve ; rub one-half pound of sugar, one-half pound of butter, and the yolks
of six eggs to a cream, and add two tablespoonfuls of brandy, two of sherry, the juice
and rind of an orange or lemon, and one -half teaspoonful each of cinnamon, allspice
and ginger, and a grating of nutmeg. Stir into the potato pulp, and fold in the whites
of the eggs, beaten to a froth. Pour into a buttered pudding -dish, and bake in a mod-
erate oven about three-quarters of an hour.

MONKEY PUDDING Cut the crusts from slices of stale bread and butter
thickly. Place them in a pudding-dish and cover well with New Orleans molasses and
bake in a slow oven.

CHILDREN’S PUDDING Into two cupfuls of B. B. B. flour stir one cupfi-1
of seeded raisins, one-half cupful of suet, chopped fine, and one teaspoonful each of
cinnamon, Baker’s chocolate, and ginger ; add one egg, one cupful of boiling molasses,
and one cupful of milk. Steam three hours, and serve with caramel sauce.

POTATOES A LA CANNES Wash six medium-sized potatoes, and peel.
Cut them endwise in slices one-fourth of an inch thick and stand in salted ice water fif-
teen minutes. Dry them, and simmer until tender in warm fat (not boiling hot) about
ten minutes. Take them from the fat and drain. Make the fat boiling hot, put a few
pieces at a time in a frying-basket and plunge into the fat. They should puff out to
about twice their original size.

TOMATOES A LA PERUGIA Select three medium-sized firm tomatoes,
scald and skin ; scoop out most of the contents and fill with half a pound of well-spiced
sausage meat, to which has been added two thick slices of bread soaked in half a cup-
ful of boiling water, and then squeezed. Place the stuffed tomatoes in a fire-proof bak-
ing-dish and sprinkle over them some fine crumbs, add the following sauce, and bake in
a moderate oven about forty minutes, and serve in the same dish.

Sauce Soak one ounce of dried mushrooms in one cupful of boiling water
about an hour. Drain carefully and chop fine. Heat two tablespoonfuls of Sierra
Madre oil in a frying-pan, add one large onion sliced thin and a bit of garlic (if liked)
and simmer till tender ; then add the chopped mushrooms, two tomatoes, one chopped
green pepper (seeds removed), one teaspoonful of Worcestershire sauce, and the mush-
room water, salt to taste, and simmer one -half hour. Pour this sauce over the tomatoes.

BISQUE D’ECREVISSES - Clean carefully twenty ecrevisses. Into a sauce-
pan put one quart of water, a teaspoonful of salt, cayenne, a small onion, a carrot, a
sprig of celery, all finely cut, and one-half teaspoonful of kitchen bouquet. Then
add the ecrevisses and boil for about five minutes. Take them out and remove
the shells. These must be put through a meat-chopper and pounded in a
mortar with a little butter. Put this paste into a saucepan with a cupful
of the liquor in which the ecrevisses have boiled, one quart of bouillon
or milk, one-half glassful of white wine, and one-half cupful of bread
disks which have been toasted. Simmer together a half-hour and then pass through a
sieve. Put back on the stove and stir with a wooden spoon until it comes to a boil.
Add the ecrevisses and a small piece of butter and serve as soon as the butter has
melted. When done it should be of the consistency of cream.

CHICKEN SAMBA YON Have ready one quart of strong chicken broth
from which the grease has been carefully removed. Beat well the yolks of eight eggs ;
put in a double boiler with the broth and stir until the mixture thickens. Serve in
bouillon cups with toasted crackers.