RICE CAKE.

Four ounces of rice, a pint and a half of milk, six
eggs, two ounces and a half of sugar, half a cup of
almonds blanched and chopped, two ounces of stoned
raisins, a little citron, three heaping tablespoonfuls
of dried bread crumbs, and four ounces of butter.
Wash the rice and scald with boiling water, drain
and put it into the milk, which must be boiling on
the stove, cook until it is stiff like mush ; remove
from the fire and stir into it the butter. When it is
cool, add the eggs, one at a time, the sugar, the
almonds chopped fine, the raisins, a little citron finely
cut, and the bread crumbs dried and rolled fine. But-
ter a mould, turn the cake into it and bake one hour
in a moderate oven. Serve cold.

BROWN BREAD PUDDING.

Put in a bowl the yolks of four eggs and three
whole eggs and six and a half ounces of sugar; beat
together for fifteen minutes, then add six and a half
ounces of almonds blanched and chopped fine, a dash
of cinnamon, a tablespoonful of chocolate and four
even tablespoonfuls of citron cut very fine ; then add
eight ounces and a half of brown bread grated and
soaked in a few spoonfuls of claret or milk. Butter a
mould, sprinkle with bread crumbs, pour the pudding
into it and set it in a pan of hot water in a moderate
oven. Bake three-quarters of an hour and serve with
a sauce.

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CUCUMBERS STUFFED WITH MUSHROOMS.

Peel two large, firm cucumbers, and cut in half
lengthwise ; take out the seeds. Take a quarter of a
pound of fresh mushrooms, skin and stem them.
Chop the mushroom flaps very fine, put them in a
spider with four tablespoonfuls of melted butter and
a very little water, cover and cook until tender.
Remove from the fire, stir in four heaping tablespoon-
fuls of grated bread crumbs, salt and pepper to taste,
a few drops of onion juice, and the yolk of one egg.
Stuff the cucumbers with this dressing, put the halves
together, fasten with wooden toothpicks or tie with
string. Place in a small dish that will fit in the
steamer, cover closely, and steam until tender about
three-quarters of an hour and serve with a brown
sauce made as follows :

THE SAUCE. Put on the skins and stems of the
mushrooms in boiling water. Fry a few slices each
of carrot, celery top, green pepper, onion and tur-
nip in butter, strain the water from the mush-
room stems into this and stew until all are tender,
strain, add a generous tablespoonful of butter and
enough flour to thicken the sauce, and salt and pep-
per to taste. Place the cucumbers in a shallow veg-
etable dish, remove the strings and pour the sauce
around them.

ESCALLOPED EGG PLANT.

Boil a small egg plant, cut it in half, take out the
pulp, throwing away the seeds and skin, chop the
pulp fine and mix with it half a teaspoonful of bread
crumbs, one cup of cream or rich milk, butter the
size of an egg, an even teaspoonful of finely minced
parsley, pepper and salt to taste, and a few drops of
onion juice. Beat all together, turn into a baking
dish, cover the top with dried bread crumbs and tiny
bits of butter and bake until brown. Serve in the
dish in which it is baked. If any is left over, cut in
slices half an inch thick and fry in butter for luncheon.

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POTATOES BAKED.

Select them of uniform size, wash and scrub well,
cut a thin slice from each end to prevent their being
soggy. They require nearly an hour to bake in a
moderate oven.

TO MASH POTATOES.

Boil the potatoes carefully, drain from the -water,
mash fine, and to four good-sized potatoes add a
heaping tablespoonful of butter, a tablespoonful or
two of cream or rich milk and salt and pepper to
taste. Serve at once. They must be freshly mashed
and very hot to be eatable. The mashed potatoes
maybe squeezed through a vegetable ri9er, when they
are called Potatoes a la Neige.

NEW POTATOES WITH CREAM SAUCE.

Select rather small potatoes of uniform size and
boil. When done drain oif the water, set them back
on the stove to keep hot while making a cream sauce,
then put them carefully in a vegetable dish, pour the
sauce over them and sprinkle with a little finely
minced parsley.

BROILED POTATOES.

Take some cold boiled potatoes and cut them in
rather thick slices lengthwise, dust with white pepper
and salt, dip each slice in melted butter, broil over a
clear fire until a nice brown. Serve with melted but-
ter and finely minced parsley poured over them.

POTATOES A LA CREME AU GRATIN.
Chop cold boiled potatoes, put them in a baking
dish, pour over them a cupful of white sauce nicely
seasoned, sprinkle with a tablespoonful of grated
Parmesan cheese or Edam cheese grated, one table-
spoonful of bread crumbs, and dot all over with tiny
bits of butter. Put in a quick oven for a few minutes
to brown. Do not leave it in too long, or it will be-
come dry.

STUFFED POTATOES.

Bake some medium-sized potatoes ; when done
cut in half lengthwise, scoop out the inside, taking
care not to break the skin. Mash the potato smooth
and fine with butter and a little milk, season with
salt and pepper to taste, heat thoroughly, fill the
skins, brush the tops over with melted butter, brown
in the oven and serve.

POTATO FRICASSEE.

Put in a spider a generous tablespoonful of butter
and a cup of milk, when hot add some cold potatoes
cut in dice, season with pepper, salt, a few drops of
onion juice. Let them get thoroughly hot, then add
the beaten yolks of two eggs, stir constantly until
thick. Great care must be taken not to let it cook
too long, or the sauce will curdle. Pour into a vege-
table dish, sprinkle a little finely minced parsley over
the top and serve.

POTATOES A LA DUCHESSE.

Take cold mashed potatoes that are nicely sea-
soned with salt and pepper, form into little round
cakes, put them on a tin, glaze over with beaten egg
and brown in the oven. Arrange on a platter, gar-
nish with parsley and serve.

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RAGOUT OF ASPARAGUS WITH MOCK MEAT BALLS.

Scrape and wash a bunch of asparagus, cut in
pieces about an inch long as far as the stalks are
very tender, put the remainder of the stalks with an
onion into a saucepan, cover with boiling water and
let it cook until tender about half an hour. Then
mash them in the water in which they were boiled
through a colander. Put over the fire again, and
when it comes to a boil throw in the points and cook
until tender. While that is cooking make some mock
meat, as given in a previous recipe, form into balls
as large as a walnut. Cook them in salted boiling
water for five minutes, drain them from the water,
also the asparagus points from the stock, put them
together in a saucepan to keep hot while making a
gravy. Melt a generous heaping tablespoonful of
butter in a spider, add to it when it bubbles a large
heaping tablespoonful of flour, stir well until it be-
comes a dark, rich brown, taking care that it does
not burn, add the asparagus stock, season with salt
and pepper this gravy should be like thick cream
turn it over the asparagus and meat balls, stir in a
good half tablespoonful of butter, let it come to a
boil and serve on a platter. Garnish with parsley.

CURRIED RICE CROQUETTES.

Put three-quarters of a cup of milk in a saucepan
with butter the size of an egg, let it come to a boil,
and stir into it one large cup and a half of rice that
has been boiled in salted water twenty minutes. Add
a slightly heaping teaspoonful of curry powder, a few-
drops of onion juice and salt to taste. When it comes
to a boil add a beaten egg to it, stir a minute and
remove from the fire. Turn it out, let it cool, and
then form into cylinders and fry as usual.

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PUREE OF TURNIPS.

Peel and slice some young turnips, add an onion
and carrot sliced, cover with boiling water and cook
until tender. Mash them in the water and press
through a fine sieve. To a pint of the puree have a
pint of boiling milk. Return the puree to the fire, and
stir into it a large heaping tablespoonful of butter and
a small pinch of mace. Take the milk from the stove
and stir briskly into it two egg yolks beaten with
two tablespoonfuls of cream, then remove the puree
from the stove and stir the eggs and milk into it,
season to taste with salt and pepper and serve.

VEGETABLE SOUP.

One cup and a half of green peas, three small
French carrots, and a small cauliflower cut into
floweret tes, one pint of milk, half a cup of cream, a
good half tablespoonful of flour, one tablespoonful of
butter, and the yolks of two eggs. Wash and scrape
the carrots, cut in thin slices and boil each vegetable
by itself in as little water as possible. When the
carrots and peas are done put them together in a
saucepan with the water in which they were cooked,
add the milk, put the saucepan on the fire and let it
come to a boil, rub the butter and flour together, mix
with a little milk and stir into the vegetables. Drain
the water well from the flowerettes, and just before
serving put them in the tureen. Beat the yolks of
eggs and the cream together in a bowl, remove the
soup from the fire, add a little of it to the eggs and
cream, then turn them into the soup, stir well and
pour it into the tureen.

TOMATO SOUP.

Put a generous tablespoonful of butter in a
saucepan, when it is hot add half an onion chopped
fine, let it stew gently for a few minutes, then add a
pint of canned tomatoes, cook half an hour. Rub a
heaping tablespoonful of flour and one of butter
smoothly together and stir into the tomatoes. Have
ready a pint of boiling milk, pour the tomatoes into
a puree sieve with the boiling milk and rub through
the sieve. Season with salt and pepper and a very
little sugar. Return to the fire, make it hot, but be
careful not to let it boil, as it will curdle. Serve at
once with croutons.

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CREAM OF SUMMER SQUASH.

Peel the squash, slice thin, put in a saucepan and
add boiling water to come nearly to the top of the
squash. When nearly tender add an onion, a bay
leaf and several sprigs of parsley. When tender mash
through a fine sieve, return to the fire, let it come to
a boil, stir in a heaping tablespoonful of butter, a
heaping teaspoonful of flour, season with salt and
pepper and a tiny pinch of mace. Have almost as
much boiling milk as puree, remove from the fire and
stir together, add two tablespoonfuls of cream, and
serve at once.

CREAM OF LETTUCE.

Take two heads of nice, fresh lettuce, wash and
drain and chop fine with half a small white onion,
put in a saucepan with two heaping tablespoonfuls
of butter, cook for about ten minutes, stirring all the
time, then add two heaping tablespoonfuls of rice
and a quart of milk. Let it boil for twenty minutes
until the rice is perfectly tender, remove from the fire
and press through a puree sieve, using a small potato
masher, then strain and press again through a fine
hair sieve; this will make it smooth. Season with
salt to taste and a dash of cayenne pepper, and a
small half teaspoonful of sugar. Put in a fresh sauce-
pan, rub together two heaping teaspoonfuls of butter
and an even teaspoonful of cornstarch and stir into
the soup. Let it come to the boiling point and
remove from the fire, adding at the last moment a
quarter of a cupful of whipped cream. Serve with or
without fried croutons.

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ORANGE JELLY.

Take enough clear jelly to fill the moulds required, add the
juice of three oranges, also the yellow rind of the oranges
rubbed on sugar, and the juice of one lemon ; mix these well to-
gether, and strain through a muslin.

CHERRY JELLIES.

Pour a little clear jelly in the top of each mould, and with a
spoon mix a sheet of gold leaf (which can be procured from the
grocers) well in the jelly in each mould ; let it set, then run in
on the top of it a layer of white whipped jelly ; when that is set,
fill up with the cherry jelly, made as follows: Take enough clear
jelly to fill the moulds, add one glass of noyeau and a few drops
of cochineal to color it.

WINE JELLY.

Ornament the top of the mould with a little clear jelly, in
which drop some green grapes and a few preserved cherries ;
then, when that is set, run a layer of whipped jelly, colored pink
with a few drops of cochineal, on the top of the first layer, and
when that is set fill up the mould with the wine jelly, made as
follows : To one pint of clear jelly add a glass of sherry and
brandy mixed.

CLEAR JELLY.

Ornament the top of the mould with a little clear jelly, col-
ored pink ; when that is set, run in a layer of white whipped jelly ;
when that is thoroughly cold, fill up the mould with the clear
jelly a little at a time.

Now ornament six moulds for the creams.

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A LA REINE SOUP.

Ingredients : three pounds knuckle of veal, one onion, one
carrot, a small piece of celery, two blades of mace, two ounces
rice, one ounce sweet-almonds, a little roux, one quart of milk,
two quarts of water and a gill of cream and seasoning. How to
use them : Cut up the veal, onion, carrot and celery, and place in
a stewpan with two quarts of water, add some pepper and salt,
two blades of mace, and” two ounces rice; boil all together three
hours ; strain off the liquor, and to it add one quart of milk and
one ounce blanched sweet almonds, pounded tine in a mortar ;
boil and thicken with a little roux, strain through a fine hair
sieve, add a gill of cream, and the soup is prepared.

ROUX FOR THICKENING ALL KINDS OF SOUPS, SAUCES, GRAVIES, ETC.

Ingredients : One pound good butter, fine flour. How to use
them : Place the butter in a stewpan, bring it to the boil on the
stove, taking care it does not burn ; stand on one side to allow
the sediment to settle, take off the scum, pour the clarified por-
tion into a clean stewpan, to which add sufficient flour to make
it into a stiff paste ; place it on the stove in not too hot a place
for about four hours, stirring occasionally until the roux assumes
a fine golden color; put this away in a cool place, and it will
keep good for weeks.

SOLES A LA CARDINAL.

Ingredients : Three soles filleted, half a pint of stock-broth,
pepper and salt, the juice of one lemon, one glass of sherrv, a
tittle anchovy sauce and three drops of cochineal, a little roux,
and two ounces butter. How to use them : Wipe the fillets with
a clean cloth, sprinkle some pepper and salt over them, roll
them up in the form of corks, place in a baking-tin with a little
butter and the juice of a lemon, cover with a piece of buttered
paper, and bake for fifteen minutes in a hot oven ; when cooked
dish them in a circle and pour over them a sauce made as fol-
io ws : half a pint of stock, a little anchovy sauce, some season-
ing, and a little roux boiled together ; strain the sauce and add
one glass of sherry and three drops of cochineal to color it pink.

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POTATO RIBBONS.

Cut the potatoes into slices rather less than an inch thick, free
them from the skins, and pare round and round in very long
and thin ribbons ; place them in a pan of cold water, and, a
short time before they are wanted on the table, drain them from
the water. Fry them in hot lard or good dripping until they
are quite crisp and browned ; drain and dry them on a soft
cloth, pile them on a hot dish, and season them with salt and
cayenne in fine powder.

POTATO PIE.

Have ready a rich crust, lay in the pie-dish slices of boiled
sweet potato and thin slices of a mellow apple, then spread
thickly sugar and butter ; cover with a crust, and bake nicely.

CHICKEN AND HAM PIE.

Season some slices of boiled ham, lay them on a puff-paste
about half an inch thick ; then season some pieces of chicken
and place them on the ham, with the yolks of some hard eggs ;
cover these with more slices of ham, season as before, put some
gravy in, and put a puff-crust on the top, and bake it thoroughly.
If to be eaten hot, more gravy may be added when done.

CONSOME A LA REGENCE.

Ingredients : Four pounds lean beef, three onions, three car-
rots, one turnip, a small bunch of sweet herbs, a sprig of parsley,
some seasoning, a little soy, a bunch of watercresses, the whites
of five eggs, and four quarts of water. Cut the onions, carrots
and turnip into thin slices and lay them in the bottom of a stew-
pan ; cut the beef into small pieces and lay on the top of the
vegetables ; place on the stove, and allow to cook gently one
hour ; then add four quarts of water ; let it come to the boil,
take off the scum as it rises ; when entirely free from scum, add
a little soy, a bunch of sweet herbs, and a little parsley, some
Seasoning, and let simmer gently three hours. Lightly butter a
tin mould, put in it the whites of five eggs, cover the mould with
paper, and place in a stewpan with a little boiling water ; cook
until the whites are quite firm ; when cooked, cut the whites into
small squares ; keep warm until wanted. Throw the leaves of a
bunch of watercresses into boiling water to blanch for one
minute, then drain on a cloth ; strain the soup through a fine
cloth, take off any fat that remains, with a sheet of white paper
laid lightly on the top ; allow it to boil, pour in the tureen,
throw in the whites of eggs and the blanched watercresses ; serve
immediately.

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BREAD-AND-BUTTER PUDDING.

Butter your pie-dish well, and strew the bottom with currants
and candied peel ; then place alternate layers of bread and but-
ter in rather thin slices, and the peel and currants, until the dish
is nearly full, observing to have currants at the top ; then pour
over, slowly and equally, a custard of sweetened milk and two
or three eggs, flavored to taste, and bake in a moderate oven for
about twenty minutes.

DUTCH ROLLS.

Sift three quarts of flour, break three eggs into a pint of cold
milk, in which put a teaspoonful of yeast, and stir up ; cut up
two onnces butter and work it in your flour ; mil the milk,
and yeast with the flour, knead thoroughly. Make into rolls,
butter the pan, and stand by the stove to rise. Bake in a quick
oven.

WHITE WINE WHEY.

This is a drink that is used to cause perspiration, in cases of
colds or other ailments, where there is no inflammatory tendency
in the patient. Take half a pint of milk, and put it on the fire
in a sauce-pan, and immediately that it boils put into it two
glasses of white wine, with a little sugar dissolved in it. A
light floating curd will be instantly seen. Boil for a few min-
utes ; pour it through a hair sieve, so that the whey may run
from the curd. Serve the whey hot. Throw away the curd, for
it is exceedingly indigestible, and should not be eaten.

POTTED CHICKEN.

Boil the chicken in as little water as possible, till very tender
and well done ; season, while boiling, to suit the taste ; then,
while hot, separate the white meat from the dark, and chop both
very fine ; place the white part in a dish, in any design wanted,
as a cross ; fill up with the dark meat ; pour over it enough of
the liquid left in the kettle to thoroughly moisten it; then
place a small board over it, and press with heavy weights ; after
a few hours, turn it out on a platter, and you will have a dish
for the table that will be not only delicious, but an ornament.

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