POTATO PUFF.

Two cupfuls of smoothly mashed boiled or baked
potatoes, two tablespoonfuls of melted butter, two
well-beaten whites of eggs, a cupful of sweet cream
or rich milk. Stir the melted butter into the potato,
then add the eggs and cream, season with salt and
pepper, turn into a buttered baking dish, bake in a
quick oven and serve in the dish in which it is baked.

WHITE POTATO CROQUETTES.

Boil and mash very fine four medium sized pota-
toes. Put half a cup of rich milk and a generous
heaping tablespoonful of butter in a saucepan over
the fire. When the milk comes to a boil, stir in the
mashed potatoes, season with pepper and salt to
taste, mix thoroughly and add the white of an egg
beaten to a stiff froth, remove from the fire, turn out
on a plate to cool, then make up in small cylinders,
dip in beaten egg, roll in cracker crumbs and fry a
delicate brown in boiling fat.

POTATO PAPA (a Mexican Dish).

Wash, pare and boil one dozen small white pota-
toes, mash while hot and add to them half a cup of
raisins stoned and chopped very fine, twenty large
Queen olives stoned and chopped fine, one table-
spoonful of parsley finely mince^l, an even teaspoonful
of sugar, and salt and pepper to taste. Mix all well
together, form into an oblong shape, leaving the top
rough. Brown a little butter in a spider, put the
papa into it, and after a few moments’ frying scatter
little lumps of butter over the top and set in the
oven to brown. Garnish with parsley and hard-
boiled eggs cut in quarters lengthwise.

SWEET POTATOES FRIED RAW.

Peel two or three medium-sized potatoes and cut
in slices about a quarter of an inch thick, fry in boil-
ing fat when they are a nice brown they are done
drain on paper for a moment before serving.

COOKED SWEET POTATOES FRIED.

Take several sweet potatoes cut in slices length-
wise, not too thin. Dip each slice in melted butter
and then in brown sugar, and fry in a little butter.

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WAFFLES.

Put a quart of milk to warm, melt a quarter of
a pound of butter in it and stir in a teaspoonful of
salt. When cold add a pint of sifted flour, four eggs,
the whites and yolks beaten separately, and just
before baking stir in two teaspoonfuls of baking
powder.

EPICUREAN ROLLS.

Boil several potatoes and put them through a
vegetable press or else grate them, measure one cup-
ful, one tablespoonful of sugar, half a yeast cake dis-
solved in half a cup of tepid water, half a pint of
milk, half a cup of butter, one egg beaten separately,
half a teaspoonful of salt, and flour enough to make
a soft dough. Set to rise at night. Pour a third of
a cup of boiling water over the potato, salt and
sugar. Beat smooth, and when tepid add the yeast,
cover and set away to rise. In the morning bring
the milk to a boil, and melt the butter in it; when
cool enough add the beaten yolk and stir all into
the potato sponge, beat the white of egg to a stiff
froth and add to the other ingredients, with flour
enough to make a soft dough ; knead well and let it
rise again; when very light roll out about half an
inch thick, cut with a round biscuit-cutter, prick
them with a fork, put in pans for a short time to rise
and bake from fifteen to twenty minutes. The most
delicate and delicious of rolls.

BREAD FROM RUMMER FLOUR.

Two quarts of improved Graham flour, half a
pint of boiling water, half a pint of lukewarm water,
one-fourth of a yeast cake dissolved in half a pint of
lukewarm water, one tablespoonful of granulated
sugar added when kneading the dough, one tea-
spoonful of salt. Put the salt in the flour, make a
hole, pour in the boiling water, then the lukewarm
water, and last the yeast. Knead well at night at
least fifteen minutes, set to rise. In the morning
mould into loaves, let it rise until very light and
bake until well done.

BISCUITS OF KERNEL OR GRAHAM FLOUR.

Follow the recipe for baking powder biscuits,
using kernel or Graham flour instead of white flour.
If Graham is used sift twice before adding the baking
powder. Roll thin, cut with a biscuit-cutter, prick
with a fork and bake in a quick oven.

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GALANTINE OF VEAL.

Take from four pounds to five pounds breast of veal, take out
bones, well beat it with the rolling-pin, and pick it all over with
a fork, cover it with a layer of forcemeat, lay on it strips of fat
bacon, hard-boiled eggs, gherkins, and mushrooms ; roll it up,
and tie tightly in a cloth, and boil it in the pot with the turkey
for two hours ; when cooked, press it between two dishes until
cold.

CRUST FOR THE PIES.

Two pounds fine flour, one pound butter well rubbed in the
flour, add two eggs and a little water, make into a compact paste,
and let lay whilst you cut up the game and meat for the perigord
pie.

THE GAME PIES.

Line two small French pie-tins, with the crust not too thick ;
cover the sides and bottom with forcemeat, cut up the game,
whatever it may be, and fill the mould ; cover the top of the
meat with forcemeat, and then cover with a crust of the paste,
wash over with egg, ornament to fancy with leaves and flowers,
and bake in moderate oven for two hours ; when cooked, fill up
the pie with gravy from the pot the galantines were cooked in.
adding a little gelatine to stiffen the gravy ; place the pie in a
cool place.

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BISQUE OF RABBIT.

Cut up two rabbits, place them in a stewpan with one onion,
one bay-leaf, a blade of mace, a small piece of celery, some sea-
soning, and two quarts of stock-broth ; boil together until the
rabbits are tender, take them out of the gravy, save the best
pieces of meat for sending in the soup to table, pound the bones
in a mortar with a little grated nutmeg, then put them back in
the gravy ; add one quart of milk and a little roux, and boil
twenty minutes ; strain through a fine hair sieve, add the pieces
of meat cut into small squares, and a little chopped parsley, and
the juice of one lemon ; bring to the boil, take off the scum, and
the soup is ready for serving.

EELS A LA TARTARE.

Procure three pounds eels, place them in a hot oven for ten
minutes, remove the skins, and cut them into pieces about two
inches long, and lay them in a little well-seasoned stock, and boil
gently twenty minutes ; put into a stewpan one pint of milk,
two ounces butter, and a little roux ; boil together five minutes,
add some seasoning, the juice of one lemon, a gill of white vine-
gar, and four eggs ; well whisk together until boiling, then add
one ounce capers chopped fine, and a little chopped parsley ;
lift the pieces of eels gently out of the stewpan, and place in a
heap in the centre of a hot dish and pour the sauce over. Gar-
nish with some croutons of fried bread, and serve.

WHITINGS AU GRATIN.

Procure five whitings, place them in a baking-dish with a gill
of good gravy, sprinkle over them a little chopped shalot and
parsley, some seasoning, and a little anchovy sauce ; add the
juice of two lemons and half a gill of cream ; cover with but-
tered paper, and bake in a hot oven twenty minutes ; then take
off the paper and sprirfkle over the fish a few breadcrumbs, and
set in the oven to brown. S#rve in the dish they are baked in,
with a napkin round it, and in a boat send a sauce made as fol-
lows : Half a pint of good stock, some seasoning, a little anchovy
sauce, and a glass of port, boiled together ; thicken with a little
roux, and strain through a fine hair sieve.

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MINCED CHICKEN OR MUTTON WITH EGGS, FOR INVALIDS.

Take, if chicken, some of the white meat from the breast, and
remove all skin and outside parts ; if mutton, an underdone slice
or two from the leg, saddle, or loin ; mince it very finely ; put
it into a stewpan with a little very good strong gravy or beef tea,
free from fat ; flavor it, if liked, with a few herbs and spices, and
simmer gently until quite hot, but not boiling ; then thicken it
with a little bntter and flour, and season to taste with pepper
and salt. Put this mince on a small dish, and serve on the top
of a nicely-poached egg.

PLAIN CAKE.

To two pounds of flour add half a pound of beef-dripping or
bacon-fat, half a pound of sultanas, four ounces of moist sugar,
one ounce of lemon-peel, a little salt. Let the flour be dried,
then rub into it the dripping, taking care that both are well
mixed and free from lumps ; shred the lemon-peel finely, and
add with the salt, sugar and sultanas, these latter being thor-
oughly freed from the stalks and gritty matter. Rub all to-
gether ; make a hole in the centre of *the mass, and pour in a
tablespoonful of fresh brewers’ yeast ; then, with warm water,
mix the whole well till it is of the consistence of moist dough ;
well cover, and stand in a warm place to rise, then bake in tins.
This quantity will make two large cakes, each of which will
take an hour and a half to bake in a moderate oven. If yeast
is not procurable, a tablespoonful of Berwick’s baking-powder
may be substituted ; then the cake may be at once put into the
tins and consigned to the oven.

COLLEGE PUDDING.

Take eight ounces breadcrumbs, eight ounces suet, eight
ounces currants, one ounce citron-peel, one ounce orange-peel,
a little sugar and nutmeg, three eggs beaten, yolks and whites
separately, and a glass of brandy. Mix well, and shape them
into balls ; rub them over with egg and roll them in flour. Fry
a nice brown in boiling butter or lard, and drain them on blot-
ting-paper ; or, they may be put into small molds and baked in
the oven. In either case, serve with wine or brandy sauce.

SAVORY RICE.

Chop an onion very tine, and fry it in butter till it be of a
gold color ; then stir in a teacupful of rice ; let it cook in the
butter for a few minutes, stirring all the time; then add one
pint of good gravy, and let it simmer slowly. When nearly
cooked, put a little grated nutmeg, Parmesan cheese, salt and
pepper, to taste. Mix it up well, and, when thoroughly done v
let it stand a few minutes before the fire, and, just before serving,
stir in a small piece more of butter. Serve garnished with cro-
quettes of any kind of meat, with stewed tomatoes tinned or
with slices of fried bacon.

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SPANISH HEDGEHOG Thoroughly saturate a round sponge cake with
sweet Spanish wine. Stick all over the surface blanched almonds cut in strips. Just
before serving pour around it a cold, rich Spanish cream which is made of six eggs, one
pint of milk, one teacupful of sugar, and one stick of cinnamon, boiled until thick.

CREME SAMBA YON Separate the whites from the yolks of six fresh eggs.
Put the yolks in a saucepan with half a cupful of powdered sugar and one cupful
of rum. Beat well together, put on a quick fire, and stir rapidly one way with a
wooden spoon until it begins to thicken. Then remove at once, or it will
curdle. Fold in the whites of the eggs beaten to a froth, pour into glasses
and serve hot. A pint of champagne or sherry can be substituted for
the rum, and the cream partly frozen before served.

PIEPIELE (Hawaiian) Peel and grate four large, raw, sweet potatoes and
add the cream of a cocoanut, one tablespoonful of sugar, with a little of the grated
cocoanut from which the cream has been squeezed, sprinkled on top. Bake in a pudding-
dish in a slow oven.

COCIDO OR OLLA PODRIDA (Madrid) Put in a soup kettle one and
one-half pounds each of mutton, veal, garbanzos (chick peas), one slice of thin, raw
ham, pieces of any kind of game or poultry, raw or cooked, and one-half pound of
pork. Cover with a gallon of water ; add four ounces of salt and three pepper pods,
one clove of garlic, and bring to a boil. Skim and cook slowly until the meat is
almost tender, then draw off enough of the broth for soup and one pint besides for the
sauce. Have ready one-half cupful each of summer vegetables (excepting cabbage),
peas, Lima beans, squash, onions, string beans, corn, etc., and drop them into the pot to
boil for twenty-five minutes. Five minutes before serving add a piece of chorizo or
black sausage. Place the meat neatly on a large platter and surround with the vege-
tables and serve with the following sauce :

Sauce Stew and strain three large tomatoes, add one cupful of broth, a few
cumin seeds, salt, pepper, and two teaspoonfuls of vinegar. Bring to a boil, and serve.