A SIMPLE DESSERT.

A loaf of stale sponge cake one that has been
baked in a border mould looks pretty. Saturate the
cake with orange juice to which has been added a
little lemon. Stick the cake over with blanched
almonds and fill the center with whipped cream. If
the cake is a plain loaf, pile the cream around it.

GINGER CREAM.

Soak a quarter of a box of gelatine in half a cup
of milk for half an hour, then place the bowl over
steam until the gelatine is perfectly dissolved. Add
to it four ounces of granulated sugar and a pint of
whipped cream, two tablespoonfuls of preserved
ginger chopped fine, two tablespoonfuls of the ginger
syrup and a tablespoonful of almonds blanched and
chopped very fine. Stir until it begins to thicken,
pour into a mould and set on the ice. Serve in a glass
dish and powder the top with chopped almonds.

GRAHAM PUDDING.

Two cups of Graham flour, one cup of milk, one
cup of Porto Rico molasses, one cup of raisins stoned
and slightly chopped, one egg, one even teaspoonful
of soda, one teaspoonful of ground cinnamon, one-
half teaspoonful of cloves, a little nutmeg, if liked,
and a small pinch of salt. Flour the raisins with a
little white flour, mix all the ingredients thoroughly
together, butter a mould and steam three hours.
Serve with a sauce. If there should be any of the
pudding left over, it can be used by cutting in slices
half an inch thick, each piece dipped in milk, in which
an egg has been stirred, fried brown in a little butter,
and served hot with a sauce.

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ROAST PTARMIGAN AND HERB SAUCE.

Procure two fine ptarmigan, wrap them in buttered paper, and
place them in a baking-tin with one pint of good gravy ; bake
them in a hot oven twenty-five minutes ; take off the buttered
paper a few minutes before wanted, to allow the breasts to
brown. Cut up of each a handful of parsley and small onions
very fine, place them in a stewpan with two ounces butter, some
seasoning, and a little grated nutmeg, and fry gently for five
minutes, occasionally stirring with a wooden spoon ; then add
one pint of good stock, and simmer twenty minutes. Serve the
ptarmigan on a very hot dish, with the gravy from the tin they
were roasted in, and send the herb sauce in a boat with them.

WILD DUCK AND RED CURRANT JELLY SAUCE.

Procure two fat wild ducks, place them in a baking-tin,
sprinkle the breasts with a little flour and seasoning, cover with
a piece of buttered paper, and bake thirty minutes in a hot oven,
removing the paper a few minutes before wanted, to allow the
breasts to brown. Place in a stewpan one pint of stock-broth,
one bay-leaf, a few allspice, a sprig of thyme, a small pot of red
currant jelly, a little roux, and some seasoning ; boil all together
ten minutes, strain through a fine hair sieve, add a little soy
and a glass of port wine. Dish the ducks on a hot dish, and
pour some of the boiling sauce over them, and send the rest in a
boat, and one lemon cut into small pieces on a plate to be
handed round with the duck.

CHEESE STRAWS.

Mix together on a pasteboard one-half pound flour, five ounces
butter, five ounces grated Parmesan cheese, two eggs, a pinch
of mustard, and some seasoning into a stiff paste ; sprinkle the
pasteboard with flour, and roll out the paste to the thickness of
the sixth of an inch ; then cut it into strips five inches long and
a quarter of an inch wide, lay these on a clean baking-tin and
bake a light golden brown in a hot oven. Dish the straws on a
napkin, in the form of a pyramid.

LEMON PUDDING.

Well butter a plain mould, place in the bottom a few dried
cherries and a piece of green citron cut into strips, break into
pieces eight penny spongecakes, and fill the mould with them ;
then break into a basin six eggs, well whisk them, add five ounces
powdered white sugar, the rind of two lemons grated, and one
pint of milk ; well whisk together, and pour gently into the
mould, twist a piece of buttered paper over the mould, place in
a stewpan, and add sufficient water to reach half-way up the
mould; let gently boil one hour, taking care to add a little
water to make up the loss by boiling. Place in a stewpan six
ounces white sugar, the grated rind of one lemon, and a little
water ; boil together tell minutes, add half a glass of brandy,
and the sauce is ready. When the pudding is required, run a
thin knife gently round the mould, and turn gently into the
dish. Pour the sauce over and serve

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POTATO JELLY.

To obtain this jelly in perfection, let a potato be washed,
peeled, and grated; throw the pulp, thus procured, into a jug
of water, and stir it well. Pass the mixture of pulp and water
over a sieve, and collect the water which passes through into a
basin. Let this stand for a few minutes, and sufficient quantity
of starch will have fallen for the purpose required. Pour off the
water, and then keep stirring up the starch at the bottom of the
basin, while boiling water is being poured upon it, and it will
soon and suddenly pass to the state of a jelly. The only nicety
required is to be careful that the water is absolutely boiling,
otherwise the change will not take place. It does not require
more than eight minutes to change a raw potato into a basinful
of most excellent jelly, which has only to be seasoned with a
little sugar, nutmeg and white wine, to please the most fastidious
palate.

RAISINS.

To stone raisins easily, pour boiling water over them and
drain it off; this loosens the stones, and they come out clean
and with ease.

ANGELS ON HORSEBACK.

Place a large cooking oyster in a piece of fat bacon, tie it up
with cotton, and just toast it for a moment before the fire. Serve
on a piece of toast.

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HOW TO CHOOSE MEAT.

BEEF. Ox beef is the best ; is a fine-grained meat. The lean
is of a bright red color, intermingled with grains of fat when
very good. The fat should be white, not yellow, and the suet
white and firm. Bull fat is dark colored and coarse grained, and
should be avoided. Beef should not be lean, for if it is so, it is
tough and bad.

The rib or sirloin is the best for roasting. Take care to have
your sirloin cut from the slim end. Epicures prefer the rump,
but it is too large for small families, and we wish to treat of
household dishes only.

VEAL should be small and white, the flesh dry and closely
grained. Veal makes good stock for rich soups.

MUTTON should be dark colored, and have plenty of fat. The
older mutton is, the better it is. The saddle is the best; the
haunch next. The legs and loin separated are the best joints
after the haunch.

LAMB should be small, of a pale red color, and fat.

PORK. The fat of pork should be firm, and the lean white
and finely grained ; the rind thin and smooth.

BACON. The rind should be thin, the fat firm and pinkish,
the lean tender and fast to the bone.

To TEST A HAM. Stick a small knife into it up to the
knuckle. If, when drawn out, it has a nice smell, the ham is
good ; if otherwise, reject it.

VENISON. Test in the same manner as a ham. The fat
should be thick and clean. If the cleft of the haunch is smooth
and close, the animal is young.

TO CHOOSE GAME AND POULTRY

FOWLS. A young rooster has a smooth leg and short spur ;
vent close and dark. Young hens have smooth legs and combs.
A good capon has a thick belly and large rump.

TURKEY. The male bird, when young, has a smooth black
leg and short spur ; eyes bright and full, and feet supple. The
hen may be judged in the same manner.

DUCKS. In young ducks the feet and bills will be yellow and
free from hair. When fresh, the feet are pliable ; they are stiff
when stale.

GEESE may be selected by the same rules.

PIGEONS should have supple feet and firm vents. If discol-
ored, reject them.

PARTRIDGES. Yellow legs and dark bills are the best signs
by which a young bird may be known ; a rigid vent when fresh.

RABBITS. A young, fresh rabbit should have a stiff body, the
cleft in the lip narrow, the claws smooth and sharp.

GROUSE, WOODCOCK, SNIPE, QUAIL, &c., may be chosen by
the above rules. Buy a white-legged fowl for boiling, and a
dark-legged one for roasting.

TO CHOOSE FISH.

FRESH FISH should have bright eyes, clear, red gills, stiff
body, and smell fresh.

SALMON AND COD should have a small head, thick shoulders,
and a small tail. The flesh of salmon should be bright red,
scales bright.

EELS should be bought alive.

CRABS AND LOBSTERS should be heavy and very stiff.

TO CHOOSE EGGS.

If the eggs rattle when shaken, they are bad. The best plan
is to put them in a basin of water, and see if they lie on their
side ; should the egg turn upon its end, it is bad.

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SALMI OF DUCK WITH OLIVES Roast for eight minutes two sprig-tail

ducks. Cut off the breast, wings and legs, and put the carcasses into a saucepan with a

dozen cloves, one onion and half a dozen stalks of celery. Cover with water and

simmer to make a good gravy, then strain. Put in a saucepan the meat, two ounces

of butter, the gravy, salt, pepper, cayenne, half a head of celery cut in small

strips, one teaspoonful of currant jelly and one dozen stoned olives. Cook

gently ten minutes, add a piece of butter rolled in browned flour, stir until

smooth. Simmer five minutes, then serve with boiled or fried hominy.

CHICKEN MILANAISE Prepare and truss a young chicken, as if for roast-
ing. Put it in a casserole, and pour over it two tablespoonfuls of olive oil, a cupful of
white wine, a cupful of bouillon, salt and cayenne to taste, one spoonful of dried
mushrooms, soaked in one cupful of water and chopped fine, and one-half can of mush-
rooms. Cover tightly and simmer in the oven for about an hour, turning the chicken
occasionally ; add a dozen olives and a tablespoonful of butter, braided, with one table-
spoonful of flour, and bring to a boil. Remove the chicken and add about a pint of
boiled spaghetti or tagliarini to the sauce. Place the chicken on a platter, surround
with the spaghetti, and serve with grated Parmesan cheese.

TURKISH PILAU Boil a fowl in two quarts of water, to which has been
added two onions, cut in quarters, three bay leaves, one tablespoonful of salt, a few
whole peppers, three cloves and one stick of cinnamon. When beginning to be tender,
remove the fowl and cut all the white meat off in neat pieces. Strain the broth into
another saucepan and bring to a boil (there should not be more than a quart of it).
Scatter slowly in one cupful of well-washed rice, and boil hard until it has swelled well ;
then add a cupful of seeded raisins, the cut-up chicken, and a large lump of fresh butter,
and simmer on the back of the stove until the rice is thoroughly done, stirring occasion-
ally with a fork.

TURBAN OF FISH Take one pound of boiled striped bass or halibut and
rub it through a colander ; add one cupful of bread crumbs which have been soaked in
milk and drained as dry as possible, one -half cupful of thick cream, one-half teaspoon-
ful of salt, one teaspoonful of lemon juice, one teaspoonful of Worcestershire sauce, a
pinch of mace and a dash of cayenne. Then fold in the beaten whites of four eggs,
turn into a turban mold and steam for twenty minutes. Serve as hot as possible, and fill
in the centre with green peas. Pour around the form a rich cream sauce, well flavored
with anchovy sauce.

SOLE NEAPOLITAN Clean a fine sole, season with salt and pepper, and
place in a well-buttered, fire-proof platter, dark side down. Put into the dish one
tablespoonful of butter, mixed with a teaspoonful of flour. Chop fine one white
onion, one shallot, a little chives, one tablespoonful of chopped parsley, and one
tablespoonful of dried mushrooms, which have been soaked in one cupful of
boiling water for one hour, and then chopped. Put into a saucepan one
tablespoonful of butter. When melted, add the above seasonings and
a few drops of kitchen bouquet. Cook for two or three minutes, then
add one cupful of white wine and a few spoonfuls of the mushroom liquor, and boil
ten minutes. Pour this over the fish, and bake about fifteen minutes in a moderate
oven. Serve in the same dish.

MEXICAN COD Fry a clove of chopped garlic in three tablespoonfuls of
Sierra Madre oil for a minute, then add one pound of potatoes which have been peeled
and cut in small pieces, and fry brown. Then add one pound of picked codfish
(which has been soaked in water overnight), one can of strained tomatoes, a little mar-
joram, one cupful of vinegar, and the pulp of four large, sweet red peppers, which have
been soaked and mashed through a colander. Cook slowly for two hours.

FISH A LA GUAYMAS Cut any firm, white fish into slices three inches
square ; marinate for two minutes in one tablespoonful of Sierra Madre olive oil, one-
half tablespoonful of vinegar, a few drops of onion juice, salt and pepper to taste.
Spread each slice with some of the pulp of red sweet peppers (boiled and rubbed
through a colander), and a spoonful of grated cheese, mashed to a paste with the yolk
of an egg. Roll and tie with a thread, dip into a batter, and fry in hot lard until brown.
Serve with a Spanish sauce.