MINCE MEAT.

One pound of granulated sugar, one pound of
raisins, one pound of currants, half a pound of citron,
half a dozen lemons, grated rind and juice, the pulp of
eight oranges, the grated rind of three, half a pound
of almonds blanched and chopped, three pounds of
greenings, after they are pared, cored and chopped
fine, three heaping teaspoorifuls of powdered cinna-
mon, an even teaspoonful of allspice, a quarter of a
teaspoonful of cloves, an even teaspoonful of salt,
three-quarters of a pound of butter melted, a cup and
a half of sherry and a cup of brandy. Seed the rai-
sins and soak them with the currants in just
water enough to cover, stew until tender, and
add when cold with the water to the other ingredi-
ents. Mix thoroughly, stirring in the melted butter
at the last. Let it stand for several days. The
brandy and wine may be omitted and more lemons
and oranges used to flavor it. At each baking it is
well to add a little sugar and chopped apple. This
will keep all winter or longer in a cool place, if the
brandy and wine are not omitted.

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LADIES’ LOCKS FILLED WITH STRAWBERRIES.

Roll the puff paste thin, cut in strips an inch wide
and about twelve inches long; wind these around
the forms overlapping the paste as it is wound.
Brush over with beaten egg and bake on the forms.
When baked slip the forms out, fill with strawberries
prepared as for strawberry shortcake.

STRAWBERRIES SCALLOPED.

Equal quantities of fresh strawberries and bakers’
stale bread grated. Begin with a layer of the berries,
sprinkle well with sugar, then a layer of bread crumbs,
dot with bits of butter, then another layer of fruit
and sugar; finish with bread crumbs and butter,
sprinkle a little sugar over the top and bake half an
hour in a good oven. Serve hot with cream. Cur-
rants and raspberries, either separately or mixed,
and blackberries also make excellent puddings.

CURRANT PUDDING

Stem and wash some currants, mash through a
sieve, add as much water as there is currant juice
and sweeten to taste. To one quart of liquid take
two ounces of Groult’s potato flour. Mix the potato
flour with a little of the cold fruit juice, put the rest
over the fire, and when it comes to a boil stir in the
flour and let it cook for a few minutes. It -will be-
come clear. Turn it into a mould that has been
dipped in cold water, and set it when cool on the ice
until the next day. Turn out carefully and serve
with cream.

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RICE CROQUETTES.

Put three-quarters of a cup of milk in a saucepan
over the fire, with a generous tablespoonful of butter,
a heaping teaspoonful of sugar, and when it comes
to a boil add a cup and a half of boiled rice, a salt-
spoonful of powdered cinnamon or nutmeg, if pre-
ferred, and salt to taste. Mix well, let it come to a
boil and add a beaten egg, remove from the fire, turn
into a plate to get cold, forni into cylinders and cook
in boiling fat.

FRICASSEE OF CELERIAC.

Wash and peel the celery roots, cut them into
dice and cook until tender in as little water as possi-
ble, and when nearly done add a little salt. Make a
sauce of two tablespoonfuls of butter and one table-
spoonful of flour cooked together until smooth with-
out browning. Then add a cup of rich milk, and
when this boils turn the celery dice with the water in
which they were boiled into the sauce, season to
taste with salt and pepper. When ready to serve
beat one egg yolk with a tablespoonful of cream and
stir carefully into it, remove at once from the fire,
pour into a vegetable dish, sprinkle with a little
parsley minced fine, and serve.

YELLOW TURNIP RAGOUT.

Take one large yellow turnip, peel, wash and
wipe dry, cut in oblong pieces. Brown a good lump
of butter in a spider, simmer the turnip slices in this
until nicely browned, taking care not to burn them.
Put all into a saucepan with only water enough to
cook them tender, cover tightly, when done, brown
a little butter and flour together to make the gravy
the proper consistency, season with pepper and salt
and serve.

TOMATOES STUFFED WITH CHEESE.

Cut six tomatoes in half, scoop out part of the
inside and put this in a saucepan and cook until
nearly all the water has been absorbed, then add
half a teaspoonful of sugar, one heaping tablespoon-
iul of butter, two heaping tablespoonfuls of grated
cheese, two heaping tablespoonfuls of dried bread
crumbs, pepper and salt to taste, and a few drops of
onion juice. Sprinkle the tomatoes with salt, pepper,
a little sugar and grated cheese, then fill them with
the dressing, dot them with tiny bits of butter and
sift over them a few bread crumbs. Melt half a tea-
spoonful of butter in a baking pan, put the tomatoes
in and bake twenty or twenty-five minutes. Take
them out carefully when done, arrange on a dish,
make a little gravy in the pan in which they were
baked by adding a little more butter, half a cupful of
milk, a heaping teaspoonful of flour, and salt and
pepper to taste. Serve in a sauceboat.

JERUSALEM ARTICHOKES.

Wash and peel a dozen artichokes, selecting them
as nearly the same size as possible. Cover with boil-
ing water and cook until tender, drain at once and
pour over them a cream sauce, sprinkle a little finely
chopped parsley over them and serve.

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BAKED APPLE AND ALMOND PUDDING.

A quarter of a pound of sweet almonds and a quarter of a
pound of loaf sugar ; pound all well together, then add the well-
beaten yolks of six eggs. Grate the peel of one lemon, add the
juice of it, and one tablespoonful of flour. Mix well all to-
gether ; whip the whites of the six eggs to a stiff froth, and mix
them with the other ingredients before baking. Pour the whole
upon a thick layer of stewed apples, already prepared in a
baking-tin, and bake in a moderate oven until brown.

HOT CRAB.

Carefully pick out the inside of the crab and the large claws
and mince them, mixing them thoroughly and seasoning with
cayenne pepper and salt. Kub up a teaspoonful or rather less
of good curry powder in a little cold gravy or cream, or equal
proportions of both, and mix these with the crab, adding a tea-
spoonful of Chili vinegar and some finely-grated bread crumbs ;
clean out the shell very carefully, and place the mixture in it,
sifting bread crumbs over, add a little butter, and then brown it
well with a salamander.

BAKED HALIBUT, CREOLE STYLE.

Put a halibut steak weighing about a pound in the middle of
a pan ; sprinkle it with salt and a little onion chopped fine ;
then spread with tomato enough to cover the fish ; next cover
with bread crumbs. Add a little butter and salt, then garnish
the dish with more tomatoes, and bake twenty minutes.

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BIG HOMINY Soak two cupfuls of big hominy overnight. In the morning
put in a porcelain-lined saucepan with two quarts of cold water, two tablespoonfuls of
salt, and boil until tender ( three or four hours ), stirring occasionally with a wooden
spoon. Add a large tablespoonful of good butter, and keep hot until ready to serve.

VIRGINIA HAM Soak a Smithfield ham in a tub of tepid water, skin side
up. In the morning, scrub it well with a brush and trim off any imperfect places, then
sew tightly in a strong piece of muslin, and weigh. Allow twenty minutes’ boiling to
every pound. Place the ham in a large boiler and fill up with cold water, throw in some
whole spices and two or three bay leaves. Put on the back of the stove and heat very
slowly, occasionally skimming. Simmer gently until it is nearly tender, then remove from
fire, and as soon as it is cool enough to handle take off the cloth and skin. Trim away
the brown, unsightly underside and place in a dripping pan. Paint the top with cream
and cover with powdered cracker crumbs mixed with a little brown sugar. Stick whole
cloves in at regular intervals and brown in a quick oven. Serve the following day with
a good salad.

POTOMAC HERRING Wash two salted Potomac herring well and soak
overnight in two quarts of water. Dry carefully, roll in cornmeal, and fry a delicate
brown. Serve with soft cornbread.

SPANISH SAUCE Melt two ounces of butter in a saucepan, with two
ounces of flour, and cook until brown. Stir in slowly one pint of bouillon, one and a
half ounces of lean ham, one carrot, onion, stick of celery, cut up, two cloves and bay
leaves, pinch of salt and cayenne, and stir until it begins to boil. Simmer gently for an
hour, and strain.

CHESTNUT SOUP Boil one quart of large Italian chestnuts for twenty
minutes. Take off the shells and thin brown skin. Put into a saucepan with enough
boiling water to cover them. Add a teaspoonful of salt and a piece of lemon rind.
When soft, rub through a sieve. Then pour over them, stirring all the time, two quarts
of good veal or chicken broth, one wine glassful of cream and a tablespoonful of butter
rolled in flour. Bring to. a boil. Serve very hot. This will be sufficient for eight
persons.

LOBSTER SOUP Pick the meat from a two-pound lobster, chop fine and
pound in a mortar, adding from time to time a little milk or cream. When perfectly
smooth, add salt and a little cayenne. Take out enough to make a dozen small balls,
and bind with egg. Fry the balls in butter. Mix the rest of the lobster with two
quarts of milk and rub through a sieve. Put in a saucepan and simmer for ten minutes.
Add two ounces of fresh butter and stir until smooth. Place the balls in a tureen,
pour over the soup, and serve.