CHEESE REMEQUINS.

Boil half a pint of milk, add four ounces butter and some sea-
soning ; when the butter is melted, add four ounces flour and
stir over the fire until the paste leaves the sicles of the stewpan
quite free ; let it get nearly cold, then stir in five eggs and five
ounces grated Parmesan cheese and a pinch of sugar ; fill the
paper cases with the mixture, and bake twenty minutes ; dish
them on a napkin, and serve immediately they come out of the
oven.

ICE PUDDING A LA CINTRA.

Boil six ounces well-washed rice in a quart of milk until quite
tender, add a gill of cream, six ounces powdered white sugar,
half a glass of noyeau, six eggs well whisked together over a
slow fire until boiling ; stand the stewpan immediately in cold
water, keep stirring until nearly cold. This custard must now
be placed in a freezer used for making ices, and well worked
with a spatula until thoroughly frozen ; fill a mould with the
ice and bed it in rough ice and salt, and place away until
wanted. While the above process is going on, pare and quarter
eight good oranges, place them in a sugar-b.oiler with one pint
of water and one and a-half pounds sugar ; allow the oranges to
boil up in this gently for two minutes, then drain them on a
sieve. Boil the syrup down to one-half of its original
quantity, then add half a pound of apricot jam and a glass of
noyeau, mix well together, and boil one minute ; then pour it
over the oranges, and let get quite cold. When about to send
the pudding to table, dip the mould in lukewarm water ; wipe
with a clean cloth, turn the pudding out in a dish, and place the
orange of compote round it, and serve.

PUNCH JELLY.

Di&eove two ounces gelatine in one pint and a-half of water,
add the Hiice of two lemons and four ounces sugar, stand on the
stove an A let thoroughly melt ; then add two whites of eggs
whisked up in a gill of water, bring to the boil, and let stand
two minutes ; then pass through a jelly-bag, pouring back two
or three times, until quite bright ; add to it, when clear, half a
glass of rum, the same of brandy and sherry, pour in the mould
and let set. When wanted, dip the mould in warm water for
twenty seconds, wipe with a cloth, and turn out in a silver or
glass dish ; garnish with some natural flowers.

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STEWED TURNIPS.

Cut some new turnips into quarters, put them into a sauce-pan
with a piece of butter, give them a toss or two on the fire, then
pour in enough stock to cover them ; add pepper and salt to
taste, and a pinch of sugar, also a little grated nutmeg, and let
them stew slowly till done.

ITALIAN BEEF OLIVES (BRACCIOLETTE.)

Take a piece of fillet of beef, remove all fat and gristle, and
mince it finely, mixing with it salt, one or two cloves^ powdered,
and a little oil and chopped fat bacon, sweet herbs and parsley
to taste. When well amalgamated, roll it out and divide it into
small pieces ; form each piece into an olive, roll them in lique-
fied butter and then in fine bread crumbs. Just before they are
wanted, broil at a good fire, first on one side, then on the other.
If done too long, they will be spoiled.

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TO BROWN FLOUR.

Spread it upon a tin plate set upon the stove, or in a very hot
oven, and stir continuously after it begins to color until it is
brown all through. Keep it in a glass jar, covered closely, and
it will always be ready for use.

COLLARED SPROUTS.

Pick over carefully, lay in cold water, slightly salted, for an
hour, shake in a colander to drain, and put it into boiling water,
keeping at a fast boil until tender. A piece of pork seasons
them pleasantly, but in this case put the meat on first, adding
the sprouts when parboiled, and cooking them together. Boil
in an uncovered vessel, drain very well, chop and heap in a dish,
laying the meat on top.

HOW TO BROWN BUTTER.

This is a very simple recipe, but a very useful one. Put a
lump of butter into a frying-pan according to the amount of
gravy desired. When it is melted, dredge browned flour over
it, and stir to a smooth batter until it begins to boil. Use it to
color gravies, and, in fact, it can be made into a sauce, or almost
anything ; and if the sauce is required to be strong and good,
celery, onion, vinegar, brown sugar, cayenne, or a glass of wine
may be added, but that will be according to the purpose it is re-
quired for.

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SCOTCH MARMALADE.

Take some bitter oranges, and double their weight of sugar ;
cut the rind of the fruit into quarters and peel it off, and if the
marmalade be not wanted very thick, take off some of the spongy
white skin inside the rind. Cut the chips as thin as possible,
and about half an inch long, and divide the pulp into small bits,
removing carefully the seeds, which may be steeped in part of
the water that is to make the marmalade, and which must be in
the proportion of one quart to one pound of fruit. Put the chips
and pulp into a deep earthen dish, and pour the water boiling
over them ; let them remain for twelve or fourteen hours, and
then turn the whole into the preserving pan, and boil it until the
chips are perfectly tender. When they are so, add by degrees
the sugar (which should be previously pounded), and boil the
marmalade until it jellies. The water in which the seeds have
been steeped, and which must be taken from the quantity appor-
tioned to the whole of the preserve, should be poured into a
hair sieve, and the seeds well worked into it with the back of a
spoon ; a strong, clear jelly will be obtained by these means,
which must be washed off them by pouring their own liquor
through the sieve in small portions over them. This must be
added to the fruit when it is first set on the fire.

SPANISH FRITTERS.

Spanish fritters are a simple and generally popular sweet with
young people, and most inexpensive. Take a two-penny roll and
cut it into six rounds. Soak in as much milk as they will ab-
sorb about half a pint ; brush each round over with whipped
egg one is sufficient and fry them a bright brown in just as
much butter as will cook them without burning. Spread jam
of any kind you happen to have, sandwich fashion; between
each two rounds sift ground white sugar very lightly over the
top. Arrange in any fanciful shape, and serve on a small napkin.

POT CHEESE.

One pound of cheese must be well beaten in a mortar, and to
it must be added two ounces of liquid butter, one glass of sherry
and a very small quantity of cayenne pepper, mace and salt. All
should be well beaten together and be put into a pretty shaped
glass potting-jar, with a layer of butter at the top. It makes a
delicious relish for bread or toast.

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