PUMPKIN CHIPS.

Slice very thin and chip about four pounds of
pumpkin, put in an earthenware bowl, and cover it
over night with four and a half pounds of granulated
sugar and the juice of one dozen lemons. Boil the
lemon peel until tender and cut in small thin chips
and add to the juice, etc. In the morning, boil to-
gether until perfectly clear and crisp.

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INDIAN CURRY OF VEGETABLES.

Equal quantities of cauliflower and potatoes, raw.
The cauliflower cut into flowerettes and the potatoes
into dice. Put them into a spider with a heaping table-
spoonful of butter, a rounded teaspoonful of curry
powder, and let them simmer for a few minutes -with-
out taking color. Then add two tablespoonfuls of
tomatoes, an even teaspoonful of grated onion and
one of chopped green pepper, fill up the spider with
boiling water, and set it back on the stove -where it
will stew gently until the vegetables are tender and
the water has been reduced to one-third the quantity.
It should be as thick as ordinary gravy ; if not, add
a scant teaspoonful of flour. Just before it is done
stir in a heaping tablespoonful of butter. Turn it
into a shallow vegetable dish and serve very hot.
The spider should be kept covered while the curry is
cooking. It is very good without the green pepper.
This may be warmed over, and is better the second
day than the first.

KOHLRABI.

Peel them, cut in slices and pour on just enough
boiling water to cook them. Cook until tender.
When nearly done add salt. Make a cream sauce,
season with -white pepper, salt and a little grated
nutmeg, if liked, toss them in this sauce, let it boil
up once and serve very hot.

MARROWFAT BEANS BAKED.

Pick over carefully and wash one quart of beans,
soak in -water over night. In the morning drain,
add fresh cold water and bring to a boil, drain again,
and turn them into a four-quart stone jar, put in a
generous cup of butter, two large tablespoonfuls of
Porto Rico molasses, two tablespoonfuls of salt, less
than a teaspoonful of pepper, and fill the jar with
boiling water. Put in the oven, covering the jar
with a tin cover. It must be cooked in a slow oven
eight or nine hours the -water ought to last until
the beans are perfectly cooked, and when done a
good gravy left, about a third of the depth of the
beans in the jar. Beans cooked in this way are very
nutritious and easily digested. Keep them covered
for two or three hours while cooking. Serve with
Chili sauce.

BAYO OR MEXICAN BEANS.

Put one cup of Bayo or Mexican red beans to
soak over night, in the morning drain off the water
and put them in a saucepan with plenty of fresh
water, let them cook for two hours, drain again, and
add to them three fresh tomatoes, skinned and cut
small, or a cup of canned tomatoes, and half an
onion cut as small as the beans, then cover with
boiling water and cook for one hour. Then stir in a
very generous tablespoonful of butter, and salt and
pepper to taste.

MEXICAN BEANS.-NO. 2.

Soak over night a pint of beans and boil as in
recipe No. 1 until soft. Then melt a tablespoonful of
butter in a spider ; when it bubbles put in a small
onion chopped very fine, and fry a delicate brown.
Drain the beans and turn them into the spider, add
a cup of boiling water and stir until the water be-
comes thick like cream.

EMPARADAS (a Mexican Recipe).

Take some beans cooked as in Mexican Beans
No. 1 and mash them to a paste. Then roll out
some puff paste very thin about the sixth of an
inch cut this into rounds with a large patty cutter,
put a spoonful of the bean puree on the half of each
round, wet the edges of the pastry, cover, press the
edges together, making a half moon, brush them over
with beaten egg and bake in a hot oven, or they may
be fried in boiling oil or fat until a delicate brown.

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A MOULD OF SPAGHETTINA.

Put three-quarters of a cup of spaghettina, bro-
ken in small pieces, into a quart of boiling water
with an even tablespoonful of salt. Boil half an
hour. Drain the water off and add a cup of milk to
the spaghettina, and cook nearly half an hour, until
the milk is almost all absorbed. Then make a cream
sauce as follows : One cup of milk in a saucepan, rub
butter the size of an egg into a slightly heaping
tablespoonful of flour, adding a little of the warm
milk, then stir into the milk on the fire, season with
salt and pepper, add two even tablespoonfuls of
grated cheese the American Edam cheese is nice for
this and when the sauce is thick turn the spaghet-
tina into it, let it come to a boil, turn out on a dish,
and when cool add one egg beaten light. Butter a
border mould which holds a little more than a pint,
sprinkle it with bread crumbs, turn the mixture into
it and set the mould into a pan of hot water and
bake in a moderate oven twenty-five minutes. Have
a pint of nicely stewed tomatoes seasoned to taste
and thickened with bread crumbs and a good table-
spoonful of butter. Turn the spaghettina mould out
on a platter, fill the center with the stewed tomatoes,
garnish with parsley and serve. It makes a very
pretty dish and is an excellent piece de resistance for
dinner or luncheon.

SPINACH BORDER MOULD.

Prepare the spinach as in recipe for spinach pud-
ding, butter a border mould, dust it with bread
crumbs, and press the spinach mixture into it, put
the mould into a pan of hot water in the oven, cover
it to prevent browning, and bake about twenty
minutes.
A FILLING FOR THE CENTER OF MOULD OF SPINACH.

Break two eggs in a bowl, add a little salt and
four tablespoonfuls of cream and beat them slightly.
Turn into a buttered tin cup and stand in a saucepan
with a little boiling water in it on the stove, cover
and cook until stiff about three or four minutes
remove from the fire, turn out of the mould and cut
in half-inch slices and then into stars or any fancy
shape preferred, or into dice. Make a cream sauce,
turn the spinach mould out on a platter, put a little
of the sauce in the center, then some of the egg stars,
then the rest of the sauce, and finish with the egg
stars.

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SOUP CRECY.

Take three large carrots, wash and scrape and
cut them into slices, put them in a saucepan with
half an onion, a stick of celery, and a bay leaf, more
than cover with boiling water and cook until tender.
Remove from the fire, take out the bay leaf and rub
the vegetables through a sieve with the water they
were boiled in. Put back in the saucepan. Rub a
generous tablespooniul of butter with half a table-
spoonful of flour, and stir into the puree, add to it a
cup and a half of boiling milk, stir until thick, add
pepper and salt to taste. Take from the fire, and
stir into it one egg yolk beaten with two tablespoon-
fuls of cream. Serve at once.

CURRY SOUP.

Prepare for cooking two small white onions, two
French carrots and half a turnip cut in slices, and
cook slowly in a pint of boiling water until they fall
to pieces, cook with them until tender a celeriac root,
remove from the other vegetables and put one side.
Melt two ounces of butter in a saucepan, and stir in
a slightly heaping tablespoonful of flour, an even
dessertspoonful of curry powder, mix well together
and then add a pint of milk. Strain the vegetables
through a fine sieve, but do not press them, and add
the stock therefrom to the milk, etc., in the saucepan,
and salt to taste. Beat half a cup of cream with
two egg yolks until light, remove the soup from the
fire, mix a little of it with the eggs and cream, turn
it back into the saucepan, stir well together and pour
at once into the tureen in which you have already
placed the celeriac cut in slices. If liked, two table-
spoonfuls of Madeira may be added just before the
soup is turned into the tureen. Serve with croutons.

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POUNDED POTATOES-IRISH WAY.

Peel a sufficient quantity of potatoes while raw, after having
been well washed ; pick out all discolored bits, eyes, etc. ; put
them into cold water ; when boiled that is, when they break
on a fork being stuck into them drain them, scatter a handful
of salt over them, cover with a clean dry cloth, and let the
saucepan stand on the range or hob until they are well steamed ;
take off the saucepan, set it on the floor, and with a wooden in-
strument, called in Ireland a ” beetle,” pound them well ; add a
good lump of butter a couple of ounces and about half a pint
of sweet milk, added by degrees ; pound until the potatoes are
quite smooth ; then set the saucepan back on the range to re-
heat thoroughly before dishing.

TAPIOCA JELLY.

Take four tablespoonfuls of tapioca, rinse it thoroughly, then
soak it five hours, in cold water enough to cover it. Set a pint
of cold water on the fire ; when it boils, mash and stir up the
tapioca that is in the water and mix it with the boiling water ;
let the whole simmer gently, with a stick of cinnamon or mace.
When thick and clear, mix a couple of tablespoonfuls of white
sugar, with half a tablespoonful of lemon-juice and half a glass
of white wine ; stir it into the jelly. If not sweet enough, add
more sugar, and turn the jelly into cups.

GINGERBREAD NUTS.

Take one pound flour, half a pound treacle, half a pound
sugar, a quarter pound butter, half ounce ground ginger, six-
teen drops essence of lemon, potash the size of a nut, dissolved
in a tablespoonful of hot water ; mix all together. Butter a
baking-tin, and drop the mixture on it in lumps the size of a
walnut, a good distance apart. Bake in a moderate oven.
Keep in tins closely covered.

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TOMATO PILACE.

Take four or five fresh tomatoes or one-half can of
canned tomatoes and put them in a frying pan with one
tablespoon lard, one-half teaspoon salt and pepper to taste.
Cook until quite thick. In a saucepan or rice-boiler put
a cup of rice that has been well washed and one and one-
half cups water. Pour in the tomatoes and let it cook
altogether until each grain of rice is separate, occasion-
ally stirring so that the tomatoes are well mixed with the
rice. Green pea pilace and onion pilace are also very
good. The peas have to be well cooked before you put
them in the rice (not cooked rice). The onions are fried,
but not too dark, then cooked in the same way.

STRAWBERRY SHORTCAKE.

One pint of flour, one-half cup butter, one tablespoon
lard, two teaspoons baking powder, one pinch of salt.
Roll out into two sheets. Spread one with a little butter
and place the other sheet over it. When cooked, split
open and spread with more butter. Mash some of the
berries and put between the two crusts; the other ones
roll in powdered sugar and put on the top with a cup of
whipped cream.

SWEET PICKLE PEACHES. Four pounds of peaches, two pounds of sugar, one pint of vinegar, spice to taste. STUFFED BELL PEPPERS. Recipe for one hundred and fifty medium size. One small head cabbage, one head of celery, one ounce small green peppers, one dozen large white onions, one-half dozen green tomatoes, one quart ordinary cucumber pickles, one-half dozen small fresh cucumbers, two cook- ing spoons of white mustard seeds, two cooking spoons celery seeds, one cooking spoon tumric powder, one-half cup white granulated sugar, one-half cup salt, one pint skinned garlic, one-half pint Chili tepins peppers, two gallons best vinegar, spices to suit taste. To prepare peppers for filling, take one quart vinegar, one quart water. Scald peppers in this until white, then cut off the tops and scrape out the seeds and fill; tie on the tops with a string. Place in stone jars and cover with the following mixture: Two gallons vinegar, spiced with Chili tepins, white mustard seeds, a little horse rad- ish chopped fine, ground spices tied in a bag. Boil and pour hot on the peppers in the jars.

SHREWSBURY BISCUITS.

Ingredients: Six ounces flour, one-quarter pound
butter, one-quarter pound castor sugar, one small egg,
one teaspoonful of caraway seeds. Rub butter well into
the flour, add sugar and seeds, then mix with beaten egg;
roll the paste out very thin and cut into fancy shapes;
bake in a slow oven for ten minutes.

QUEEN’S CAKE.

One pound of sugar, one pound of flour, three-quarters
of a pound of butter, eight eggs, one nutmeg, currants
and raisins, one gill of brandy, one cup of cream (if sour,
one teaspoonful of saleratus).

PINEAPPLE CAKE.

Four layers of cake, shredded pineapple with whipped
cream, and pineapple between each layer; on top white
frosting.

WHITE MOUNTAIN CAKE.

One cup of butter, two cups of sugar, three and one-
half cups of flour, two-thirds of a cup sour milk, five eggs;
small teaspoonful of sale/ratus, one wine glass of brandy
or wine, one nutmeg, currants and raisins.

EICH PLUM CAKE.

Time, two hours or more. One pound fresh butter,
twelve eggs, one quart flour, one pound moist sugar,
one-half pound mixed spice, three pounds currants, one
pound raisins, one-half pound almonds, one-half pound
candied peel. Beat the butter to a cream and stir in
yolks of twelve eggs, well beaten, with the sugar; add
the spice and almonds, chopped very ne. Stir in the
flour, add the currants washed and dried, the raisins
chopped up and the candied peel cut into pieces. As
each ingredient is added, the mixture bust be beaten.
Then butter a paper; place it round a tin; put in the
cake and bake it for two hours or more, if required.

SPONGE CAKE.

Three eggs, beaten separately; one cup sugar (pow-
dered); one cup flour; three tablespoons water; one tea-
spoon baking powder. Flavor with lemon and nutmeg.

ANGEL CAKE.

One and one-fourth goblets of whites of eggs (beat
well), one scant cup sifted flour, one and one-half cups
granulated sugar (sift), one teaspoon cream of tartar.
Sift sugar, flour and cream of tartar together into the
egg. Stir lightly and pour into an ungreased pan.
Bake one hour. Put a pan over the cake for the first
half hour.

PLAIN FRUIT CAKE.

(Inexpensive.)

One-fourth square butter, two large cups granulated
sugar, two large cups flour, four eggs (well beaten sep-
arately), one-half cup milk, three-fourths cup ground
chocolate, two teaspoons baking powder, one teaspoon
cinnamon, one-half teaspoon ground cloves, one teaspoon
ground nutmeg, one cup citron and currants together,
one cup walnuts chopped, one cup cold, mashed potatoes,
one cup raisins (seeded). Add nuts and potato last.
Grease the pan well. Bake about one hour. This is
sufficient for two cakes.

SOUR CREAM CAKE.

Sift together, one cup sugar, one and one-half cups
flour, one and one-half teaspoonfuls baking powder, a
pinch of soda, a pinch of salt, and flavor. Put two eggs
in a cup and fill the cup with sour cream. Add this to
the sifted materials, beat for a few moments and bake
in a moderate oven.

WEDDING CAKE.

(Capt. Hall)

One pound butter, one pound and two ounces flour,
one pound sugar, two pounds currants, two pounds Sul-
tana raisins, three pounds seeded raisins, one-half pound
citron (currants, raisins and citron well dredged with
flour), twelve eggs, one-half teacup brandy, one-half tea-
cup sherry, one-half teaspoon allspice, two teaspoons
cloves, two teaspoons nutmeg, one tablespoon cinnamon,
one teacup molasses, one-half teaspoon soda, dissolved in
hot water, and mixed with molasses, one teaspoon yeast
powder.

HARRISON FRUIT CAKE.

One pound flour, one-fourth pound sugar (fine granu-
lated), twelve eggs, two pounds citron, two small cocoa-
nuts (grated), two pounds bleached almonds, one wine-
glass wine, one of brandy, one teaspoon cinnamon, one
nutmeg, one mace, two teaspoons baking powder. Cream
butter, sugar and eggs, thoroughly beaten, but not sep-
arated. Mix baking powder with flour, then add and
lastly throw in the fruit, thoroughly chopped and
floured. Bake in slow oven. When done the cake will
leave the sides of the pan.

ORANGE CAKE.

One-half cup butter, one and one-half cups sugar, one-
half cup milk, one and three-fourths cups flour, one and
one-half teaspoons baking powder, whites of five eggs.
Bake in three or four layers.

Icing. Whites of three eggs well beaten, two cups of
powdered sugar, juice and rind of an orange, juice and
rind of half lemon, add to sugar and egg, well beaten to-
gether; then put in pan or dish and put in a pan of boil-
ing water until it thickens. Let it cool before putting
between cakes.

WALNUT WAFERS.

One cup walnuts chopped not too finely, one cup brown
sugar, two eggs, three tablespoons flour. Put in pan in
small teaspoonful as it spreads. Watch carefully as it
spreads; leave on bottom of oven but a few minutes, then
finish on top.

BLACKBERRY CAKE.

Two-thirds cup butter, one cup sugar, four eggs, save
whites of two for icing, three tablespoons of milk, one
level teaspoon of soda, one and one-half cups flour, one
cup of blackberry jam (or preserve), spice as fruit cake
(or to taste). Bake in two layers with boiled icing be-
tween.

Boiled Icing. Boil one cup sugar in four tablespoons
of water until it strings, then add the two well-beaten
whites, pouring the boiled sugar on gradually.

APPLE CAKE.

(Delicious.)

One cup butter, two cups sugar, one cup milk, five
cups flour, two cups raisins, one-half cup citron, two tea-
spoons soda, two eggs, three cups dried apples soaked
over night then chopped fine and stewed two hours in
two cups of molasses. Beat butter and sugar, add milk
in which dissolve the soda, then the beaten eggs and flour,
lastly the raisins and apples. Bake one and one-half
hours. Spice with all spices as fruit cake, and add a
small glass of brandy or wine. It makes a large, delicious
fruit cake, or it can be baked in two smaller ones.

SPONGE CAKE.

Six eggs, whites and yolks separated, two cups sugar,
two cups flour, grated rind and juice of one lemon; beat
whites very lightly, add the sugar, beating well, then
add the well-beaten yolks and lemon ; flour the last thing ;
do not stir flour in too much; add a little salt.

WHITE CAKE.

Two cups sugar, one-half cup butter, one cup milk,
three cups flour, whites of four eggs, two teaspoons yeast
powder sifted with flour. Cream butter and sugar to-
gether, then stir in milk and flour, a little at a time; add
whites well beaten last ; two teaspoons vanilla.

NUT CAKE.

One cup sugar, one-half cup butter, one-half cup milk,
two cups flour, one and one-half teaspoons baking
powder, two eggs, one cup chopped raisins, one cup
chopped walnuts. Bake thirty minutes.

SPICE CAKE.

One-half cup butter, one-half cup lard or beef drip-
pings, one cup brown sugar, two eggs, one cup sweet
milk, one cup raisins (chopped), two heaping teaspoons
yeast powder, one teaspoon each of cloves, cinnamon,
allspice, nutmeg; about three cups flour.

SULTANA CAKE.

Ingredients : Six ounces of butter and lard (three of
each), six ounces sugar, two eggs, milk, candied peel,
pinch of salt, one teaspoonful of baking powder, twelve
ounces of flour, six ounces currants and raisins; beat the
butter and lard to a cream, add the sugar and again beat;
sprinkle in the flour gradually, add the eggs and milk
until sufficiently stiff, put in the fruit and mix ; then add
baking powder and a little candied peel. Bake for two
hours in hot oven.