BAVARIAN CHERRY CAKE. Half a pound of fine, juicy black cherries, five tablespoonfuls of fine bread crumbs, five tablespoon- fuls of powdered sugar, five eggs and one ounce of sweet chocolate grated. Put the grated chocolate in a mixing bowl, break an egg into it and add one tablespoonful of bread crumbs and one of sugar, beat light and break another egg into it, adding another tablespoonful of bread crumbs and one of sugar. Then separate the three remaining eggs, the yolks from the whites, adding one yolk at a time alter- nately with bread crumbs and sugar until all are used. Add the cherries. Beat the three whites of eggs to a stiff froth and fold it in lightly. Butter thick a cake mould, sift dried bread crumbs over it, turn the cake into it and bake about three-quarters of an hour in a moderate oven. Test it as other cake. In Bavaria it is served cold, but I think it would also be nice hot with fruit sauce. CRANBERRY BAVARIAN CREAM. Stew one quart of cranberries; while hot rub through a sieve ; measure out half a pint, and add to it a half cup of granulated sugar. Have a quarter of a box of gelatine soaked in a quarter of a cup of water one hour, set the bowl over steam entirely to dissolve the gelatine, then add the cranberries. Turn it into an earthenware bowl, set in a pan of ice water and beat until it is perfectly cold and begins to thicken, then add half a cup of rich milk and beat again, and at the last add half a cup of whipped cream. Beat it thoroughly and turn it into a mould and set on the ice to congeal. Serve with cream. Do not use a tin mould for cranberries. A MOULD OF FRESH FRUIT. Take enough fresh, ripe currants and raspberries to make half a cupful of juice of each, and press through a sieve fine enough to retain the seeds ; or the fruit may be strained and squeezed through cheese cloth. Take also enough ripe cherries to make a cupful of juice and mix all together. Put a quart of boiling water in a saucepan over the fire with four ounces of sugar and two ounces of almonds blanched and cut fine. Mix five ounces of arrowroot or the same quantity of potato flour with the cold fruit juices, stir it into the boiling water and let it boil about five minutes, turn it into a wet mould, and when cold set on the ice. This should be made the day before it is to be served. Serve with cream.

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Desserts* APPLE BETTY. Two cups of tart cooking apples, chopped, a cup and a half of stale bread crumbs bakers ‘bread is the best ; four heaping tablespoonfuls of sugar, one gen- erous tablespoonful of butter, and the grated rind of one lemon. Butter a pudding dish, divide the ingre- dients into four layers, beginning with apples and finishing with bread crumbs. Sprinkle the sugar and lemon over the apples and cut the butter into tiny lumps and scatter over the crumbs. Bake three- quarters of an hour in a moderate oven. Serve with cream or hard sauce. APPLE CHARLOTTE. Pare, core and quarter eight or nine good cook- ing apples, put them into a double boiler with two tablespoonfuls of butter, half a cup of sugar, the juice and grated rind of a lemon ; cook until tender. Take a plain mould that holds three pints, butter it well, line the bottom and sides with very thin slices of home-made bread. Remove the crust, dip each slice in melted butter, fit them evenly together in the mould, fill with the apples, cover with the bread, dredge it with sugar and bake three-quarters of an hour in a quick oven. Have a hot platter, lay it over the top of the charlotte, turn it over, and lift off the mould. Serve hot with or without sauce or cream. APPLE CROQUETTES. Peel, core and quarter four good-sized cooking apples, cut in thin slices and put them in a granite ware saucepan over the fire with a small tablespoon- ful of butter, a heaping tablespoonful of sugar, the grated rind of half a lemon and a saltspoonful of cin- namon ; cover tightly and cook until tender, taking care that it does not burn. When done add an even tablespoonful of Groult’s potato flour, mixed with a very little water, then stir in one beaten egg, and remove from the fire. Turn into a deep plate to get cold, form in cylinders, dip in egg and dried bread crumbs and fry in boiling fat. Sift powdered sugar over them and serve hot, with or without cream.

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STEAK A LA DUCHESSE.

Trim the steak, making it into a fair oval or round. Cut oft’
altogether not less than a quarter of a pound. Kun all that is
cut off through a mincing-machine twice ; add to the mince an
equal amount of breadcrumbs, an uncooked onion chopped very
fine, and a small pinch of some fine herb most agreeable to the
taste. I prefer sage, and some pepper and salt ; mix thoroughly,
then put into a brazing-pan, with a small lump of butter, and
let it brown well. If put on the fire about five minutes before
the steak, and kept well stirred, both will be done together.
Take one egg, a tablespoonful of salad oil, a tablespoonful of
white wine or Taragon vinegar, a little mustard, or some grated
horseradish, if it is to be had ; and beat up the whole well.
Heat, but do not boil : this in a little saucepan. When the
steak is broiled sufficiently, (it should not be overdone,) put into
a hot dish, place the mince all round it, and if mashed potatoes
are served, put them as an outer wall all round the mince. Just
before serving, pour the sauce gently on to the centre of the
steak.

STEAK AUX LEGUMES.

Take a pound of steak, not top fat, cut thick ; insert a sharp-
pointed knife in the edge and divide in two, with the exception
of a small space round the edge. The steak should now form a
sort of bag. Care should be taken to keep the external opening
as small as possible. Have ready two small onions cut in slices
and fried a nice brown ; also a fried mushroom minced finely.
Put the onions and mushroom, with a little salt and pepper, into
the opening made, (taking care to preserve the original shape
of the steak,) and grill over a clear fire for five or seven minutes,
turning with the tongs, and being careful to catch the gravy.
Take a carrot, cut it in slices of an inch long, and with a sharp
knife cut each of these as if peeling them round and round in a
continuous strip, so as to form a ribbon ; cut a turnip in tbe
same way. Boil these carefully, and when the steak is suffi-
ciently cooked, put it on a hot dish, pour over it the gr*vy, and
garnijh with ribbons of carrot and turnip.

SOUP A LA CONNAUGHT.

Ingredients : Five pounds lean beef, three onions, three car-
rots, one head of celery, a little parsley, a sprig of thyme, two
blades of mace, a few allspice, some seasoning, a little soy, five
quarts of water, tin of preserved peas, two ounces rice, and four
ounces lean ham. Cut up the onions, carrots and celery into
pieces, and lay them on the “bottom of a stewpan ; cut the beef
into small pieces, and place on the top of the vegetables ; sprinkle
some pepper and salt over it, and stand it on the stove to cook
the meat for about one hour, then add five quarts of water, and
let it boil ; take off the scum as it rises, and add half a pint of
cold water, a little soy, a little parsley, a sprig of thyme, a few
allspice, and two blades of mace, and let all simmer together for
four hours ; strain the soup through a fine cloth, and take off
any remaining fat with a piece of paper laid lightly on the soup.
Cook two ounces rice in boiling water until tender, make a tin
of peas hot by standing in boiling water, and cut four ounces
lean cooked ham into very fine dice, and place in the tureen
with the rice and peas ; pour the boiling soup over them, and
serve immediately.

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MARION CAKE.

Put together in a pan fourteen ounces of sifted loaf sugar, the
yolks of eight eggs, eight ounces of fine white flour, and a table-
spoonful of orange-flower water. Beat all together till thoroughly
mixed. Whip a pint of cream till light, and whisk the whites
of the eight eggs to a thick froth. Beat these into the other in-
gredients, and put in a pan lined with buttered paper. Bake in
a quick oven half an hour.

BAKED RICE PUDDING.

Boil together in a sauce-pan one pint of milk and the grated
peel of a small lemon. In another sauce-pan boil a teacupful of
rice until tender, and, when done, drain off all the water. Beat
four eggs till light, stir them into the milk with an ounce of fresh
butter, a quarter of a pound of stoned raisins, a quarter of a
pound of sugar, a little grated nutmeg, and two tablespoonfuls of
rose-water. Add the rice. Stir all well together, and bake in a
buttered tin half an hour.

POTTED MEAT.

Take any well-roasted or boiled meat, remove all gristle, hard
pieces and fat from it, mince, and then pound it in a mortal*
with a little butter, reduced gravy, and a spoonful of Worcester-
shire sauce; beat it to a smooth paste, seasoning during the pro-
cess with pounded cloves and allspice, mace or grated nutmeg,
salt and a little cayenne. Put the mixture into pots, press it
close down, cover with clarified butter, and keep it in a cool, dry
place.

TO CURE TONGUES.

For a tongue that weighs seven pounds, put one ounce of salt-
petre, half an ounce of black pepper, two ounces of sugar, and
three ounces of juniper berries. In two days it will be fit for
cooking. Take care to have the gullet cut away before it is
cooked.

HANI TOAST.

Scrape or pound some cold ham, mix it with beaten egg,
season with pepper, lay it upon buttered toast, and place it in a
hot oven for three or four minutes. Dried salmon, smoked
tongue, potted meats, or any other relishing viands, answer
equally well upon toast.

FINE PANCAKES.

Take a pint of cream, eight eggs, (leave out two of the
whites,) three large spoonfuls of orange-flower water, a little
sugar and grated nutmeg ; melt a small quantity of butter with
the cream over the fire, then add three spoonfuls of flour, and
mix well together ; butter the frying-pan for the first ; let them
run as thin as you can in the pan, fry them quick, and send
them up hot.

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SPONGE CAKE.

Pare a good-sized lemon thin, put the peeling into a quarter
of a pint of water, let it stand some hours. When about to
make the cake, put three-quarters of a pound of sugar into a
saucepan, pour the water and peel upon it, and let it stand by
the fire to get hot. Break eight eggs into a deep earthen vessel
that has been made quite hot ; whisk the eggs for a few minutes
with a whisk that has been dipped in hot water ; make the sugar
and water boil up, and pour it boiling hot over the eggs ; con-
tinue to whisk them briskly for a quarter of an hour ; have one
pound of flour well dried and quite warm from the fire ; just
stir it lightly in. Put the cake into tins lined with white paper,
and bake them immediately in a moderately hot oven

SPRUCE BEER.

Although this beverage is known under the name of beer, it is,
in fact, a wine as much as nany others that are acknowledged
as such. It is of two kinds, brown and white. The latter is
by far preferable, and is made as follows : Take seven pounds
of the cheapest loaf sugar ; dissolve it in four and a half gallons
of hot water. When the temperature has fallen to blood heat,
mix in about four ounces of essence of spruce, and dissolve it
perfectly by agitation ; then add half a pint of good solid yeast
from a brewery, and mix thoroughly. A fermentation will soon
commence, which, if it be summer, will rapidly go through its
stages ; but if in winter, must be maintained by keeping the
cask in a warm apartment. When the fermentation very per-
ceptibly subsides, the liquor is to be drawn off, the cask well
washed, and the liquor returned. A second fermentation, incon-
siderable in degree, will take place, and when this diminishes,
the liquor is fit for bottling. The bottles should be wired down,
and laid on their sides until the liquor becomes brisk, and in
high order. This will be known by the trial of a bottle ; and it
then becomes prudent to set the bottles on their end, lest they
should burst. When kept too long in this posture, the beer is
apt to become flat, in which case the bottles must be placed on
their sides again. Brown spruce beer may be made exactly ac-
cording to the same formula, except that in place of white sugar
an equal weight of molasses or treacle is to be made use of.

TO RESTORE SOUR MILK OR CREAM.

Milk or cream, when it has turned sour, may be restored to ite
original sweetness by means of a small quantity of carbonate of
magnesia. When the acidity is slight, half a teaspoonful of the
powder to a pint of milk.

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