GOOD HARD SOAP.

Five pounds of grease, one quart and one cup of
cold water, one can of potash, one heaping table-
spoonful of borax, two tablespoonfuls of ammonia.
Dissolve the potash in the water, then add the borax
and ammonia and stir in the lukewarm grease slowly
and continue to stir until it becomes as thick as thick
honey ; then pour into a pan to harden. When firm
cut into cakes. Grease that is no longer fit to fry in
is used for this soap. Strain it carefully that no par-
ticles of food are left in it. It makes no difference
how brown the grease is, the soap will become white
and float in water. It should be kept a month before
using.

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SAUCE FOR NOODLE PUDDING.
Four egg yolks, four ounces of sugar, a quarter of
a cup of sherry, one teaspoonful of potato flour, half
a cup of water, the rind of half and the juice of one
lemon. Beat quickly over hot water until the sauce
thickens, then serve at once.

MAPLE SYRUP SAUCE.

Half a pound of maple sugar dissolved in half a
cup of cream, or rich milk. If the latter is used add a
teaspoonful of butter.

In making sauces great care should be taken to
have the saucepans scrupulously clean and only
granite-ware or porcelain-lined saucepans should be
used, especially where there is any acid as in toma-
toes or pickles. Never use an iron spider except for
browning butter and flour together as they will not
brown in a saucepan.

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TAPIOCA AND STRAWBERRY JELLY.

Five ounces of Groult’s tapioca, two cups of
boiling water, two cups of strawberry juice, four
heaping tablespoonfuls of sugar and a dash of salt.
Hull and wash the berries, mash with a spoon and
strain through a fine cheese-cloth. Put the boiling
water in a double boiler, and sprinkle in the tapioca,
stirring to prevent lumping. Let it cook until clear,
add the sugar and salt, and then the strawberry
juice, and boil until thick a few minutes only ; turn
into an earthenware mould; when cold set on the
ice. It is better to make it the day before it is
wanted. It should be served with cream.

TAPIOCA AND RASPBERRY JELLY.

Follow the above recipe, using raspberries in the
same proportion.

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NUN’S TOAST.

Cut four or five hard boiled eggs into thin slices ;
put a piece of butter half the size of an egg in a
saucepan, and when it begins to bubble add a tea-
spoonful of grated onion ; let it cook a little without
taking color, then stir in a teaspoonful of flour and a
cupful of milk and stir until smooth ; add pepper and
salt to taste, then put in the slices of egg and let
them get hot. Have ready some neatly trimmed
slices of buttered toast, pour the mixture over them
and serve at once.

EGGS A LA MAITRE D’HOTEL.
One-quarter of a pound of fresh butter, half a
pint of milk, one tablespoonful of flour, one table-
spoonful of minced parsley, half a teaspoonful of
onion juice, one-fourth of a teaspoonful of white
pepper, salt to taste, the juice of half a lemon, and
eight hard boiled eggs. Stir the flour and half of the
butter in a saucepan over the fire until the mixture
thickens, stir in the milk ; when hot add the pepper
and let it simmer a minute; cream the rest of the
butter and beat in the lemon, onion juice and pars-
ley; cut the eggs in quarters lengthwise, add the
creamed butter to that in the saucepan, allow it to
heat thoroughly, pour over the eggs and serve.

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NORWEGIAN ROLLS.

Two pounds and a half of flour, a pint and a half
of milk, half a pound of butter, six ounces of sugar,
one even teaspoonful of cardamom seeds pounded fine,
and one cake of compressed yeast. Melt the butter
in the milk, mix the sugar, flour and cardamom
together and stir the butter and milk into it with
the yeast cake dissolved in a little milk, mix thor-
oughly and set to rise. When it is nicely raised, roll
out the dough and cut with a biscuit-cutter, put in
pans to rise again, if they can be raised over steam
it is better. When light bake in a quick oven. If
zwieback are wanted, cut the biscuit in half when
cold and set them in the oven to brown. If wanted
very nice, brush each half over with white of egg and
sprinkle with sugar and chopped almonds. The car-
damom seed may be omitted if not liked.

RICE MUFFINS.

Boil a scant half cup of rice in salted water half
an hour, drain well, and measure out four heaping
tablespoonfuls of it into a mixing bowl. Stir into it
while hot a heaping tablespoonful of butter. Beat
one egg light, add to the rice and butter with a little
salt, sift half a pint of flour with half a teaspoonful
of baking powder, and stir in alternately with half a
pint of milk. Pour the mixture into muffin rings or
gem pans, which must be heated thoroughly and well
buttered. Bake about twenty minutes.

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BLANQUETTE OF VEAL A LA REFORM.

Veal, mushrooms, gherkins, one onion, one
carrot, one head of celery, a little parsley, some seasoning, one
quart of stock, a little roux, two eggs, three ounces butter, and
half a pound of rice. Take a piece of cold roast veal and cut it
into scollops about an inch and a half long and a quarter inch
thick ; sprinkle them with seasoning, and lay them in a stewpan
with a tin of preserved mushrooms and eight gherkins cut into
long strips. _ Cut one onion, one carrot, one head of celery into
small pieces, place them into a stewpan with one quart of stock,
a little parsley, and some seasoning, and simmer for one hour ;
then add a little roux, and strain through a fine metal strainer ;
put into a stewpan three ounces butter and two eggs, and whisk
in the boiling sauce; let come to the boil, and pour over the
scollops, and stand it in not too hot a place on the stove. Well
pick and wash half a pound of rice, throw it into boiling water
with a pinch of salt, and boil until tender ; then strain it in a
hair sieve until free from moisture, and while still hot fill a but-
tered mould having a large hole in the centre, turn the rice out
on a hot dish, and fill the centre with the scollops, and serve
very hot.

BEEF OLIVES, SHERRY SAUCE.

Ingredients : Two pounds rump steak, half a pound sausages,
a little parsley, a bunch of sweet herbs, one onion, one carrot, a
few allspice, a bay-leaf, a little celery, some seasoning, one quart
of stock, a little roux, one egg, one tin of preserved mushrooms,
and some mashed potatoes. Cut the steak in twelve thin slices,
and beat them very thin with a cutlet-bat dipped in water, and
spread them with a farce made as follows : Mix together half a
pound sausages, one egg, a handful of parsley chopped very fine,
and a little finely-rubbed thyme and some seasoning ; then roll
them up and tie a piece of string round them, and place them in
a frying-pan with a little butter, and fry them a light brown aft
over ; when fried, place them in a stewpan with a small bunch
of sweet herbs, one onion, one carrot, a little celery cut into
pieces, one bay-leaf, a few allspice, and a quart of stock ; let
simmer one hour, strain off the gravy and thicken it with a little
roux ; add a little soy, and strain through a fine metal strainer ;
add a tin of preserved mushrooms to the sauce, and bring to the
boil ; take off the scum as it rises. Trim the olives and take off
the string, and place them in a circle in a bed of mashed pota-
toes, and pour the boiling sauce over them, and serve imme-
diately.

GUINEA FOWL.

Ingredients: Two guinea fowls, a piece of fat bacon, one
onion, half a pint of milk, some seasoning, a few breadcrumbs, a
pint of good stock, and two bunches of watercresses. Lard the
breasts of two guinea fowls, and roast them before a good fire
for forty minutes, well basting them with butter or dripping ;
make bread-sauce as follows : Boil half a pint of milk, put in one
small onion stuck with cloves, some seasoning, and a handful of
breadcrumbs, and let boil gently ten minutes; take out the
onion, and the sauce is ready ; dish the fowls in a hot dish, pour
over them some boiling gravy, and place round them two
bunches of watercvesses, and serve the bread-sauce in a boat.

PLOVERS.

Ingredients : Five plovers, some gravy, five pieces of toast, a
piece of fat bacon. Cover the breasts of the plovers with thin
slices of fat bacon, and roast for twenty minutes before a sharp,
dear fire, occasionally basting with some dripping ; place some
pieces of toast under them to catch the trail whilst roasting ; put
the plovers on a hot dish, take out the skewers and pieces of fat
from off them, and pour some melted butter over them, and
place the pieces of trailed toast round them ; serve some boiling
gravy in a sauce-tureen.

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OLIVES OF CALF’S HEAD.

Parboil the half of a calf’s head with the tongue and brains,
and cut even, thin slices from the thickest part of the head, and
lengthwise slices from the tongue. Make a stuffing of minced
ham, savory herbs, and pepper and salt. Brush the slices
with the beaten yolk of an egg, and spread your stuffing equally
over them. Kofi them firmly into shape, and tie them securely
with twine. Lay the olives as closely together as possible in a
stew-pan which will just hold them, and stew them very slowly
for an hour and a half, with sufficient good stock to nearly cover
them, and slices of fat bacon over them. When done, arrange
them neatly on a dish with either brown mushroom sauce or the
following : Take some strong beef stock, and thicken it with a
little butter and flour kneaded together, and two tablespoonfuls
of bread crumbs which have been soaked with a little cold new
milk. Scald a dozen sage leaves and an equal bulk of parsley,
chop these finely, and add them to the sauce, and lastly the
brains, cut in small pieces. Serve as hot as possible.

ORANGE TARTS.

Grate a little of the outside of an orange, squeeze the juice
into a dish, put the peel into water, and change it often for four
days, then put it into a sauce-pan of boiling water on the fire ;
change the water twice to take out the bitterness, and when ten-
der wipe and beat them fine in a mortar. Boil their weight in
double refined sugar into a syrup and skim it ; then put in th
pulp and boil all together till clear. When cold put it into the
tarts, squeeze in the juice, and bake them in a quick oven. Coo-
serve of orange makes good tarts.

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CHICKEN A L’lTALIENNE Cut the remains of cold chicken (or turkey)
into pieces about an inch long and marinate them in a bowl containing one tablespoonful
of Sierra Madre oil, one teaspoonful of tarragon vinegar or lemon juice, a few drops of
onion juice, salt and pepper. At the end of half an hour sprinkle with finely chopped
parsley, dip them in fritter batter and fry in boiling lard. Drain on a brown paper, and
serve with or without an Italian sauce.

In some parts of Italy this dish is made of several kinds of cold meats, poultry, game,
brains, etc. (the greater the variety the better), served on the same platter, and in Spain
all kinds of cold vegetables are fried in batter and served together.

PIGEON A LA CREOLE Clean and wipe dry three pigeons and cut each
into four pieces. Marinate them in half a cupful of Sierra Madre olive oil for fifteen
minutes. Drain off the oil into a frying-pan. Chop one onion, one clove of garlic (if
liked), a green pepper ( seeds removed ) and a tablespoonful of parsley. Fry in the oil
until transparent, and then add the pigeons and sear them all over. Put all of this in
a casserole with a can of tomatoes, salt, Paprika and cayenne to taste, one table-
spoonful of finely minced salt pork, half a cupful of sliced olives and a pint of good
stock. Cover tightly and simmer in the oven an hour and a half. Five
minutes before serving moisten a tablespoonful of browned flour with a little
of the gravy, stir into the stew, and when it thickens sprinkle with Par-
mesan cheese, garnish with croutons and serve in the same dishes.

SPANISH FRICO Half boil enough potatoes to make when sliced one and
one-half pints. Line the bottom of a mold with these, cover with minced onions, then
with rolled cracker ; add small squares of lean beef one -half of an inch thick, cut from
the round, and on each piece place a lump of butter, first seasoning the beef with salt
and pepper. Repeat the layers until the potatoes and two pounds of steak have been used,
finishing with the potatoes. Then add one pint of sweet cream, which should just come” 1
to the top without covering the last layer. Put the lid on the mold and steam two and
a half hours.

ESTOFADO DE CORDERO Put six mutton chops in a large frying-pan
with one tablespoonful of color ( or lard ), one tablespoonful of vinegar, salt, chopped
parsley, thyme, cayenne pepper, four whole potatoes, six small onions and one-half pint
of water. Cook over a slow fire about twenty minutes. Thicken with flour, and serve.