TO FLAVOR WITH LEMON ZEST.Never use the white part of the peel of a lemon for flavoring. It is bitter. The little globules of oil in the surface of the rind contain all the pleasant flavor of the peel. It may be thinly pared off, avoiding the white pulp. Professional cooks, however, rub loaf-sugar over the surface. The friction breaks the oil-ducts, and the sugar absorbs the oil. It is called zest. The sugar is afterward pounded fine for certain dishes, such as creams, meringues, etc.; or it can be simply melted in custards and beverages.

TO CHOP SUET.Sprinkle flour over it while chopping, whch will prevent the pieces from adhering.

DIXIE BISCUIT (Mrs. Blair).

Mix one tea-spoonful of salt into three pints of flour; put one tea-cupful of milk, with two table-spoonfuls of lard, on the fire to warm. Pour this on two eggs, well beaten; add the flour, with one tea-cupful of home-made yeast. When well mixed, set it in a warm place for about five hours to rise; then form into biscuit; let them rise again. Bake.

GRAHAM BREAD.Make the sponge as for white bread; then knead in Graham flour, only sifting part of it. Add, also, two or three table-spoonfuls of molasses.

RUSKS.Add to about a quart of bread dough the beaten yolks of three eggs, half a cupful of butter, and one cupful of sugar: mix all well together. When formed into little cakes (rather high and slender, and placed very near each other), rub the tops with sugar and water mixed; then sprinkle over dry sugar. This should fill two pans.

PARKER HOUSE ROLLS (Mrs. Samuel Treat).

Ingredients: Two quarts of flour, one pint of milk (measured after boiling), butter the size of an egg, one table-spoonful of sugar, one tea-cupful of home-made yeast, and a little salt.

Make a hole in the flour. Put in the other ingredients, in the following order: sugar, butter, milk, and yeast. Do not stir the ingredients after putting them together. Arrange this at ten o'clock at night; set it in a cool place until ten o'clock the next morning, when mix all together, and knead it fifteen minutes by the clock. Put it in a cool place again until four o'clock P.M., when cut out the rolls, and set each one apart from its neighbor in the pan. Set it for half an hour in a warm place. Bake fifteen minutes.

BEATEN BISCUIT.Rub one quarter of a pound of lard into one and a half pounds of flour, adding a pinch of salt. Mix enough milk or water with it to make a stiff dough. Beat the dough well with a rolling-pin for half an hour or more, or until the dough will break when pulled. Little machines come for the purpose of making beaten biscuit, which facilitate the operation. Form into little biscuit, prick them on top several times with a fork, and bake.

SODA AND CREAM OF TARTAR BISCUIT.Ingredients: One quart of flour, one tea-spoonful of soda, two tea-spoonfuls cream of tartar, one even tea-spoonful of salt, lard or butter the size of a small egg, and milk.

Put the soda, cream of tartar, and salt on the table; mash them smoothly with a knife, and mix well together; mix them as evenly in the flour as possible; then pass it all through the sieve two or three times. The success of the biscuits depends upon the equal distribution of these ingredients. Mix in the lard or butter (melted) as evenly as possible, taking time to rub it between the open hands, to break any little lumps. Now pour in enough milk to make the dough consistent enough to roll out, mixing it lightly with the ends of the fingers. The quicker it is rolled out, cut, and baked, the better will be the biscuits.

The biscuits are cheaper made with cream of tartarand soda than with baking-powder, yet many make the

BISCUITS WITH BAKING-POWDER.They are made as in the last receipt, merely substituting two heaping tea-spoonfuls of baking-powder for the cream of tartar and soda, and taking the same care to mix evenly.

These biscuits are nice rolled quite thin (half an inch), and cut with a small cutter two inches in diameter. They may be served hot or cold, and are often used at evening companies, cold, split in two, buttered, and with chopped ham (as for sandwiches) placed between them. They are preferable to bread sandwiches, as they do not dry as quickly, and are, perhaps, neater to handle. These biscuits are especially nice when made with Professor Horsford's self-raising flourof course, the raising powders are omitted. The appreciation of hot biscuits is quite a Southern and Western American fancy. They are rarely seen abroad, and are generally considered unwholesome in the Eastern States.

MUFFINS.Ingredients: Two eggs, one pint of flour,one tea-cupful of milk or cream, butter half the size of an egg, a little salt, and one tea-spoonful of baking-powder.

Mix the baking-powder and salt in the flour. Beat the eggs; add to the yolks, first, milk, then butter (melted), then flour,then the whites. Beat well after it is all mixed, and bake them immediately in a hot oven, in gem-pans or rings. Take them out of the pans or rings the moment they are done, and send them to the table. The self-raising flour is very nice for making muffins. In using this, of course, the baking-powder should be omitted.

WAFFLES.Ingredients: Two eggs, one pint of flour,one and a quarter cupfuls of milk or cream, one even tea-spoonful of yeast-powder, butter or lard the size of a walnut, and salt.

Mix the baking-powder and salt well in the flour, then rub in evenly the butter; next add the beaten yolks and milk mixed, then the beaten whites of the eggs. Bake immediately.

RICE WAFFLES (Mrs. Gratz Brown).

Ingredients: One and a half pints of boiled rice,one and a half pints of flour, half a tea-cupful of sour milk, half a tea-cupful of sweet milk, one tea-spoonful of soda, salt, three eggs, and butter size of a walnut.

RICE PANCAKESare made as in the last receipt, by adding an extra half-cupful of milk.

HOMINY CAKE (Mrs. Watts Sherman).

Add a spoonful of butter to two cupfuls of whole hominy (boiled an hour with milk) while it is still hot. Beat three eggs very light, which add to the hominy. Stir in gradually

BAKED HOMINY GRITS (Mrs. Pope).

Ingredients: One quart of milk, one cupful of hominy grits, two eggs, and salt.

When the milk is salted and boiling, stir in the hominy grits, and boil for twenty minutes. Set it aside to cool thoroughly. Beat the eggs to a stiff froth, and then beat them well and hard into the hominy. Bake half an hour.

BREAKFAST PUFFS, OR POP-OVERS(Mrs. Hopkins).

Ingredients: Two cupfuls of milk, two cupfuls of flour, two eggs, and an even tea-spoonful of salt.

Beat the eggs separately and well, add the whites last, and then beat all well together. They may be baked in roll-pans, or deep gem-pans, which should be heated on the range, and greased before the batter is put in: they should be filled half full with the batter. Or they may be baked in tea-cups, of which eight would be required for this quantity of batter. When baked, serve immediately. For Graham gems use half Graham flour.

HENRIETTES FOR TEA (French Cook), No. 1.

Ingredients: Three eggs beaten separately, three-fourths of a cupful of cream or milk, a scant tea-spoonful of baking-powder, salt, one table-spoonful of brandy, a pinch of cinnamon, enough flour to make them just stiff enough to roll out easily.

Roll them thin as a wafer, cut them into about two-inch squares, or into diamonds, with the paste-jagger, fry them in boiling lard, and sprinkle over pulverized sugar.

HENRIETTES FOR BREAKFAST OR TEA(French Cook), No. 2.

Ingredients: Three eggs beaten separately, one cupful of milk, a scant tea-spoonful of baking-powder, salt, one table-spoonful of brandy, and flour enough to make a little thicker than for pancakes.

Pass the batter through a funnel (one-third or one-half inch diameter at end) into hot boiling lard, making rings, or any figures preferred. Do not fry too much at one time. When done and drained, sprinkle over pulverized sugar, and lay them on a plate on a folded napkin. Serve.

WAFER BISCUITS.Rub a piece of butter the size of a large hickory-nut into a pint of sifted flour; sprinkle over a little salt. Mix it into a stiff, smooth paste, with the white of an egg beaten to a froth, and warm milk. Beat the paste with a rolling-pin for half an hour, or longer; the more the dough is beaten, the better are the biscuits. Form the dough into little round balls about the size of a pigeon's egg; then roll each of them to the size of a saucer. They should be mere wafers in thickness; they can not be too thin. Sprinkle a little flour over the tins. Bake.

These wafers are exceedingly nice to serve with a cheese course, or for invalids to eat with their tea.

CORN BREAD.Ingredients: One cupful of sour milk,one cupful of sweet milk, one table-spoonful of sugar or molasses, one tea-cupful of flour, two heaping tea-cupfuls of corn-meal, one tea-spoonful of salt, one tea-spoonful (not heaping) of soda, one and a half table-spoonfuls of melted lard or butter, and three eggs.

Beat the eggs separately; add the melted butter to the milk;then the sugar, salt, yolks, soda (dissolved in a table-spoonful of warm water); and, lastly, the whites, flour, and corn-meal. Beat it all quickly and well together. Put it immediately in the oven, to bake half an hour.

HOE CAKE.Pour enough scalding water, or milk, on corn-meal (salted), to make it rather moist. Let it stand an hour, or longer. Put two or three heaping table-spoonfuls on a hot griddle, greased with pork or lard. Smooth over the surface, making the cake about half an inch thick, and of round shape. When browned on one side, turn and brown it on the other. Serve very hot.

These are very nice breakfast, cakes, with a savory crust.

CORN CAKE (Mrs. Lackland).

Ingredients: One pint of milk, half a pint of Indian meal. four eggs, a scant table-spoonful of butter, salt, and one tea-spoonful of sugar. Pour the milk boiling on the sifted meal. When cold, add the butter (melted), the salt,the sugar, the yolks of the eggs, and, lastly, the whites, well beaten separately. Bake half an hour in a hot oven. It is very nice baked in iron or tin gem pans, the cups an inch and a half deep.

FRIED CORN MUSH FOR BREAKFAST.Many slice the mush when cold, and simply sauté it in a little hot lard. But as some cooks seem to have as great success in simple dishes as in elaborate ones, I shall consider this as at least one of the little successes taught me by a French cook. Of course, the mush is made by sprinkling the corn-meal into boiling salted water, or after the manner of Harriet Plater, given in the next receipt. It is thoroughly cooked, and made the day before wanted. When cold, it is sliced, each slice dipped in beaten eggs (salted) and bread or cracker crumbs, and fried in boiling-hot lard.One should try this, to know the superiority in the manner of cooking.

CORN MUSHis usually made by sprinkling corn-meal into well-salted boiling water (a pint of corn-meal to three pints of water), and cooking it well. But Harriet Plater (Mrs. Filley's most skillful cook) says that corn-meal mush is much lighter, and when fried for breakfast, browns better by cooking it as follows:

"Put a quart of water on the fire to boil. Stir a pint of cold milk, with one pint of corn-meal and one tea-spoonful of salt. When the water boils, pour in the mixture gradually, stirring all well together. Let it boil for half an hour, stirring often, to prevent it from burning."

ALLOW two sticks of chocolate to one pint of new milk. After the chocolateis scraped, either let it soak an hour or so, with a table-spoonful of milk to soften it, or boil it a few moments in two or three table-spoonfuls of water. Then, in either case, mash it to a smooth paste. When the milk, sweetened to taste with loaf-sugar, is boiling, stir in the chocolate-paste, adding a little of the boiling milkto it first, to dilute it evenly. Let it boil half a minute. Stir it well, or mill it, and serve immediately.

Maillard's chocolate is flavored with a little vanilla. The commoner brands, such as Baker's, will be nearly as good by adding a little vanilla when making.Miss Schenck (noted for her chocolate) adds a very little flavoring of brandy.

A very good addition, and one universally seen, when chocolate is served at lunch parties, is a heaping table-spoonful of whipped-cream, sweetened and flavored with a little vanilla before it is whipped, placed on the top of the chocolate in each cup, the cup being only three-quarters filled with the chocolate.

VERMICELLI SOUPis made exactly as macaroni soup, only the vermicelli is not cut, and, if very little of it is used, it may be boiled in the soup. Often the stock for vermicelli is preferred made of veal and chicken, instead of beef; however, either is very good. Grated cheese may also be served with it.

NOODLES(Eleanore Bouillotat).

Three delicious dishes may be made from this simple and economical receipt for noodles:

To three eggs (slightly beaten), two table-spoonfuls of water, and a little salt, add enough flour to make a rather stiff dough; work it well for fifteen or twenty minutes, as you would dough for crackers, adding flour when necessary. When pliable, cut off a portion at a time, roll it thin as a wafer, sprinkle over flour, and, beginning at one side, roll it into a rather tight roll. With a sharp knife, cut it, from the end, into very thin slices (one-eighth inch), forming little wheels or curls. Let them dry an hour or so. Part may be used to serve as a vegetable, part for a noodle soup, and the rest should be dried, to put one side to use at any time for a beef soup.

TO SERVE AS A VEGETABLE.Three cupfuls of fresh noodles, three quarts of salted boiled water, bread-crumbs, butter size of an egg.

Throw a few of the noodles at a time into the boiling salted water, and boil them until they are done, separating and shaking them with a large fork to prevent them from matting together. Skin them out when done, and keep them on a warm dish in a warm place until enough are cooked in a similar manner. Now mix the butter (in which the bread-crumbs were fried) evenly in them; put them on the platter on which they are to be served, and sprinkle over the top bread-crumbs fried or sautéd in some hot butter until they are of a light-brown color. This is a very good dish to serve with a fish, or with almost any meat, or it can be served as a course by itself; or the noodles can be cooked as macaroni, with cheese.

CAPER SAUCE.Make a drawn-butter sauce--or, say, melt two ounces of butter in a saucepan; add a table-spoonful of flour; when the two are well mixed, add pepper and salt, and a little less than a pint of boiling water. Stir the sauce on the fire until it thickens, then add three table-spoonfuls of French capers. Removing the saucepan from the fire, stir into the sauce the yolk of an egg beaten with the juice of half a lemon.

ANCHOVY SAUCE.Add to half a pint of drawn-butter sauce two tea-spoonfuls of anchovy extract, or anchovy paste.

SHRIMP SAUCE.To half a pint of drawn-butter sauce add one-third of a pint of pickled boiled shrimps, whole, or chopped a little. Add at last moment a few drops of lemon-juice, and a very little Cayenne pepper. Let the sauce simmer, not boil. Some add a tea-spoonful of anchovy paste; more, perhaps, prefer it without the anchovy flavor.

Shrimps are generally sold at market already boiled. If they are not boiled, throw them into salted boiling water, and boil them until they are quite red. When cold, pick off the heads, and peel off the shells. Always have a few of the shrimps whole for garnishing the dish.

LOBSTER SAUCE.Before proceeding to make this sauce, break up the coral of the lobster, and put it on a paper in a slow oven for half an hour; then pound it in a mortar, and sprinkle it over the boiled fish when it is served. To prepare the sauce itself, chop the meat of the tail and claws of a good-sized lobster into pieces, not too small. Half an hour before dinner, make half a pint of drawn-butter sauce. Add to it the chopped lobster, a pinch of coral, a small pinch of Cayenne, and a little salt.An English lady says: "This process seems simple, yet nothing is rarer in cookery than good lobster sauce. The means of spoiling it are chiefly by chopping the lobster too small, or, worse, pounding it, inserting contents of the head, or using milk, or anchovy, or any sauces. It should not be a half-solid mass, or thin liquid, but the lobster should be distinct in a creamy bed."

OYSTER SAUCE.Make a drawn-butter or white sauce; add a few drops of lemon or a table-spoonful of capers, or, if neither be at hand, a few drops of vinegar; add oysters strained from their liquor, and let them just come to a boil in the sauce.

This sauce is much better made with part cream, i.e., used when making the drawn-butter sauce, instead of all water. In this case, do not add the lemon-juice or vinegar. Some make the white sauce of the oyster liquor, instead of water.

This sauce may be served in a sauce-boat, but it is nicer to pour it over the fish, boiled turkey, or chicken.

PARSLEY SAUCE (for Boiled Fish or Fowls).To half a pint of hot drawn-butter sauce add two table-spoonfuls of chopped parsley. The appearance of the sauce is improved by coloring it with a little spinach-green (see page 87).

CAULIFLOWER SAUCE (for Boiled Poultry).Add boiled cauliflowers, cut into little flowerets, to a drawn-butter sauce made with part cream.

LEMON SAUCE (for Boiled Fowls).To half a pint of drawn-butter sauce add the inside of a lemon, chopped (seeds taken out), and the chicken liver boiled and mashed fine.

CHICKEN SAUCE (to serve with Boiled or Stewed Fowls).Put butter the size of an egg into a bright saucepan, and when it bubbles add a table-spoonful of flour; cook it, and add a pint, or rather less, of boiling water;when smooth, take it from the fire, and add the beaten yolks of two or three eggs, and a few drops of lemon-juice, pepper, and salt. Or,

MAîTRE-D'HôTEL BUTTER (for Beefsteak, Broiled Meat, or Fish).Mixbutter the size of an egg, the juice of half a lemon, and two or three sprigs of parsley, chopped very fine; pepper and salt all together. Spread this over any broiled meat or fish when hot; then put the dish into the oven a few moments, to allow the butter to penetrate the meat.

MINT SAUCE (for Roast Lamb).Put four table-spoonfuls of chopped mint, two table-spoonfuls of sugar, and a quarter of a pint of vinegar into the sauce-boat.Let it remain an hour or two before dinner, that the vinegar may become impregnated with the mint.

CURRANT-JELLY SAUCE (for Venison).A simple sauce made of currant jelly melted with a little water is very nice; yetFrancatelli's receipt is much better, viz.:

"Bruise half a stick of cinnamon and six cloves; put them into a stew-pan with one ounce of sugar and the peel of half a lemon, pared off very thin, and perfectly free from any portion of white pulp; moisten this with one and a half sherry-glassfuls of port-wine, and set the whole to gently simmer or heat on the stove for half an hour; then strain it into a small stew-pan containing half a glassful of currant jelly. Just before sending the sauce to the table, set it on the fire to boil, in order to melt the currant jelly, and so that it may mix with the essence of spice, etc."

TOMATO SAUCE (No. 1).Stew six tomatoes half an hour with two cloves, a sprig of parsley, pepper, and salt; press this through a sieve; put a little butter into a saucepan over the fire, and when it bubbles and a heaping tea-spoonful of flour; mix and cook it well, and add the tomato-pulp, stirring until it is smooth and consistent.

Some add one or two slices of onion at first. It is a decided improvement to add three or four table-spoonfuls of stock; however, the sauce is very good without it, and people are generally too careless to have stock at hand.

TOMATO SAUCE (No. 2).Ingredients: One-quart can of tomatoes,two cloves, one small sprig of thyme, two sprigs of parsley,half a small bay-leaf, three pepper-corns, three allspice,two slices of carrot (one and a half ounces), one-ounce onion (one small onion), one and a half ounces of butter (size of a pigeon's egg), one and a half ounces of flour (one table-spoonful).

Put the tomatoes over the fire with all the above ingredients but the butter and flour, and when they have boiled about twenty minutes strain them through a sieve. Make a rouxby putting the butter into a stew-pan, and when it bubbles sprinkle in the flour, which let cook, stirring it well; then pour in the tomato-pulp; when it is well mixed, it is ready for use.

SAUCE HOLLANDAISE, OR DUTCH SAUCE.As this is one of the best sauces ever made for boiled fish, asparagus, or cauliflower, I will give two receipts. The first isDubois'; the second is from theCooking-school in New York. None should call themselves cooks unless they know how to make the sauce Hollandaise, and simple enough it is.

1st. "Pour four table-spoonfuls of good vinegarinto a small stew-pan, and add some pepper-corns and salt; let the liquid boil until it is reduced to half; let it cool; then add to it the well-beaten yolks of four or five eggs, also four ounces (size of an egg) of good butter, more salt, if necessary, and a very little nutmeg. Set the stew-pan on a very slow fire, and stir the liquid until it is about as thick as cream; immediately remove it. Now put this stew-pan or cup into another pan containing a little warm water kept at the side of the fire. Work the sauce briskly with a spoon, or with a little whisk, so as to get it frothy, but adding little bits of butter, in all about three ounces" (I would say the size of half an egg). "When the sauces has become light and smooth, it is ready for use."

2d. "Put a piece of butter the size of a pigeon's egg into a saucepan, and when it bubbles stir in with an egg-whisk an even table-spoonful of flour; let it continue to bubble until the flour is thoroughly cooked, when stir in half a pint of boiling water, or, better, of veal stock; when it boils, take it from the fire, and stir into it gradually the beaten yolks of four eggs; return the sauce to the fire for a minute, to set the eggs,without allowing it to boil; again remove the sauce, stir in the juice of half a small lemon, and fresh butter the size of a walnut, cut into small pieces, to facilitate its melting, and stir all well with the whisk."

MUSHROOMS, FOR GARNISH (Gouffé)Separate the button part from the stalk; then peel them with a sharp knife, cutting off merely the skin. Put them into a stew-pan with a table-spoonful of lemon-juice and two table-spoonfuls of water. Toss them well, to impregnate them with the liquid. The object of the lemon-juice is to keep them white. Then put them on a sharp fire in boiling water,with some butter added. When they are boiled tender they are ready for use, i.e., for garnishing and for sauces.

MUSHROOM SAUCE (to serve with Beefsteaks, Fillets of Beef, etc.).Having prepared the mushroomsby cutting off the stalks, and if they are large, by cutting them in halves or quarters, throw them into a little boiling water, or, what is much better, stock. Do not use more than is necessary to cover them. This must be seasoned with salt, pepper, and a little butter. Boil the mushroomsuntil they are tender, then thicken the gravy slightly with a roux of butter and flour. Add a few drops of lemon-juice. It is now ready to pour over the meat.

MUSHROOM WHITE SAUCE (to serve with Boiled Fowls or with Cutlets.)Prepare the mushrooms as for garnishing; boil them tender in rich white stock, made of veal or chicken; thicken with a roux of butterand flour, and add one or two table-spoonfuls of cream.

TO ROAST OR BAKE BEEF.A few rules for roasting and baking beef: Allow nine minutes to the pound for baking a rolled rib-roast;for roasting it, allow ten minutes to the pound. Sirloin roasts require eightAn illustration of a roast served on a round platter and garnished with leafy vegetables.minutes to the pound for baking, nine minutes for roasting.

To bake, have the oven very hot. Before putting in the meat, sprinkle over pepperand salt, and dredge with flour. Pour a little boiling water into the pan before baking. Baste frequently.

To roast, have a bright fire. Hang the joint about eighteen inches from it at first, put a little clarified dripping into the dripping-pan, baste the meatwith it when first prepared to cook, and every fifteen minutes afterward. Twenty minutes before the beef is done, sprinkle with pepper and salt, dredge with flour, baste with a little butter or dripping. Keep the fire bright, and turn the meat before it. It should be well browned and frothed. The cut, a rolled rib roast, with mashed potatoes.

YORKSHIRE PUDDING.Ingredients: Six large table-spoonfuls of flour, three eggs (well beaten), one salt-spoonful of salt, enough milk to make it of the consistency of soft custard (about one and a half pints).

Add enough milk to the flour and salt to make a smooth, stiff batter; add the eggs, and enough more milk to make it of the proper consistency. Beat all well together, pour it into a shallow pan (buttered); bake three-quarters of an hour.

Some empty the dripping-pan three-quarters of an hour before baked beef is done, and put the pudding into the empty pan, the beef on a three-cornered stand over it, that its juice may drop on the pudding. If beef is roasted, the pudding may be first baked in the oven, then placed under the beef for fifteen or twenty minutes, to catch any stray drops. It is as often served, though, baked in the oven in the ordinary way.

BEEF à LA MODE.Six or seven pounds from a round of beef are generally selected; however, there is a cut from the shoulder which answers very well for an à-la mode beef. If the round is used, extract the bone. Make several deep incisions into the meatwith a thin sharp knife; press into most of them lardoons of pork about half an inch square, and two or three inches long; in the other cuts, and especially the one from whence the bone was extracted, stuff almost any kind of force-meat, the simplest being as follows: Mix some soaked bread with a little chopped beef-suet, onion, any herbs, such as parsley, thyme, or summer savory; a little egg, Cayenne pepper, salt, and cloves. Press the beef into shape, round or oval, and tie it securely.

Put trimmings of pork into the bottom of a large saucepan or iron pot, and when hot put over the meat;brown it all over by turning all sides to the bottom of the pot, which should now be uncovered. This will take about half an hour. Next sprinkle over a heaping table-spoonful of flour, and brown that also. Put a small plate under the beef, to prevent burning, and fill the pot with enough boiling water to half cover the meat; throw over a saucerful of sliced onions, carrots, some turnips, if you like, and some parsley. There are iron pots, with tight iron covers, which are made expressly for this kind of cooking; but if you have none of this description, you will now have to cover the one used with enough covers, towels, etc., to make it tight as possible, so that the meat may be cooked in the steam. Let it cook for four or five hours, never allowing the water to stop boiling. Watch it, that it may not get too low, and replenish it with boiling water. When the meatis done, put it on a hot platter; strain the gravy,skim off every particle of fat, add two or three table-spoonfuls of port or sherry wine, also pepper and salt, if necessary, and pour this gravy and selected pieces of the vegetables over the meat.

Baked onions (see page 201), placed around the beef as a garnish, complete the dish for a course at dinner.

VEAL CUTLETS, SAUTéD AND FRIED.These are cutlets cut from the round,although any veal cutlets may be cooked in the same way. Cut them into equal-sized pieces, beat them a little with a knife to get them into shape; season, egg, and bread-crumb them. Now, fry in a sauté pan, or rather sauté some thin slices of ham in a little hot lard, and when done take them out on a hot dish; fry slowly the cutlets in the same fat, and when done pour out some of the fat, if there is more than a tea-spoonful; add a little flour, then a little hot water, and, when cooked a few moments, season it well with lemon-juice, adding pepperand salt to taste; then strain it. Serve the cutlets in the centre of a dish, with the gravy poured over; and place alternate slices of the ham and lemon in a circle around them.

They are also very good sautéd in a little lard, and served with a cream gravy poured over; or they are nice egged (with a little chopped parsley and onion mixed with the egg), and bread-crumbed, and fried in hot lard.

VEAL CUTLETS, BRAISED.Professional cooks usually braise veal cutlets. They lard them (an easy matter) all on the same side, the flavor of pork particularly well suiting veal. To proceed then: Mince some onions and carrots; put them in the bottom of a stew-pan; put the cutlets on this layer; cover well with stock (add wine if you choose), and let them cook until thoroughly done.

If you wish to be particular, boil down the stockand glaze them; or make a gravy of the stock with flour, roux, pepperand salt, and strain it; or serve them with tomato-sauce; or make a little round hill of mashed potatoes, and put the cutlets around; or serve with them, instead, beans, pease, or flowerets of cauliflowers.

MUTTON OR VEAL CHOPS (en papillote).Trim the chops; broil them in the usual way over the coals, and when done, place each one in a paper (well buttered) cut in the form of Fig. 1; pour over each chop a sauce made as follows:For three cutlets thicken a cupful of strong brothwith equal quantities of either cold cooked chicken, lamb, or veal,Two illustrations of a veal chop. In the first illustration, the chop is placed on one half of an oblong paper which has been folded down the center. In the second illustration, the paper has been folded in half to completely cover the chop, then folded in at the outer edges to seal the chop in.and mushrooms (the mushrooms are a great improvement to the dish, yet they may be omitted if more convenient) with a quarter proportion of cold boiled ham added, and also one or two springs of parsley, all chopped very fine. Pour this hot over the hot cutlets; place a very thin slice of fat salt pork over each cutlet;* fasten the paper as in Fig. 2, and place them in a hot oven for about ten minutes. Serve immediately while the chops are steaming hot.

BLANQUETTE OF VEAL (French Cook).

Cut any kind of veal (say two pounds) into pieces; put it into boiling water, with a little bulb of garlic or slice of onion, and when done throw the meat from the boiling water into cold water, to whiten it. This is the rule, but I usually dispense with it. Make a drawn butter sauce, i.e., put butter the size of an egg into a saucepan, and when it bubbles mix in a table-spoonful of flour, which cook a minute, without letting it color; add then two cupfuls of boiling water and a little nutmeg. When the veal is done, drain it from the water, and let it simmer several minutes in the sauce, adding at the same time a sprig of parsley chopped fine. When just ready to serve, place the pieces of meat on a hot platter; stir the yolks of three eggsinto the sauce without allowing them to boil; also several drops, or a seasoning, of lemon-juice. Pour the sauce over the veal, and serve.

BLIND HARE (Mrs. Charles Parsons).

Ingredients: Three pounds of minced veal, three pounds of minced beef, eight eggs well beaten, three stale rolls, or the same amount of bread-crumbs, pepper, salt, two grated nutmegs, a heaping table-spoonful of ground cinnamon.An illustration of blind hare served on a round platter and garnished with leafy vegetables.Mix all well together. From it into an oval-shaped loaf, smooth it, and sprinkle bread or cracker crumbs over the top. Bake it in a moderate oven about three hours. It is to be sliced when cold.

BEWITCHED VEAL (Mrs. Judge Embry).

Ingredients: Three pounds of lean veal, half a pound of fat salt pork, one nutmeg grated, one small onion, butter the size of an egg, a little red pepper, and salt.

Chop all very fine, and mix them together, with three eggs well beaten, and a tea-cupful of milk; form it into a small loaf, pressing it very firmly; cover it with fine bread-crumbs; bake two hours and a half. It is intended to be eaten cold, yet is very good hot. The slices may be served in a circle around salad.

PLAIN VEAL STEW OR POT-PIE.Cut the meat from a knuckle of veal into pieces not too small; put them into a pot with some small pieces of salt pork, and plenty of pepper and salt;pour over enough hot water to cover it well, and let it boil until the meat is thoroughly done; then, while the water is still boiling, drop in (by the spoonful) a batter made with the following ingredients: Two eggswell beaten, two and a half or three cupfuls of buttermilk, one even tea-spoonful of soda, and flour enough to make a thick batter. Cover the pot, and as soon as the batter is well cooked, serve it. By standing, it becomes heavy.

FRIED SWEET-BREADS.Parboil them as just explained. Just before serving, cut them in even-sized pieces, sprinkle over pepper and salt, egg and bread-crumb them, and fry them in hot lard. They are often immersed in boiling lard, yet oftener fried in the sauté pan.IfAn illustration of fried sweetbreads served in a ring around a mound of peas.sautéd, when done put them on a hot dish, turn out part of the lard from the sauté pan, leaving about half a tea-spoonful; pour in a cupful of milk thickened with a little flour; let it cook, stirring it constantly, and season it with pepper and salt; strain, and pour over the sweet-breads. With green pease, serve without sauce. This is the usual combination at dinner or breakfast companies, the pease in the centre of the dish, and the sweet-breads around (see cut above). Or they are often served whole with cauliflower or asparagus heads, when the cream-sauce is poured over both; or they are also nice piled in the centre of a dish, with macaroni (cooked with cheese) placed around them like a nest, and browned a little with a salamander (see cut on next page), or with a tomato-sauce in the centre of the dish, and the sweet-breads around, or with stuffed tomatoes alternating with the sweet-breads on thedish, or with mushrooms in the centre, or served on a dish made of boiled rice, called rice casserole (see page 205), or in little rice molds called cassolettes. To make the latter, boil the rice well, then work it to aAn illustration of fried sweetbreads served on a bed of macaroni.a smooth paste with a spoon; fill some little buttered patty-pans with the rice, and when it is quite cold take it out, brush thecassolettes with butter on the outside, and color them a little in a hot oven; scoop out the inside, leaving the rice crust a quarter of an inch thick. Fill the cassolettes with the sweet-breads cut into pieces, and pour over each a spoonful of cream dressing; or they may be sautéd as described, and served with a maître-d'hôtelsauce poured over.

SWEET-BREADS à LA MILANAISE.Sweet-breads fried as in preceding receipt are placed in the centre of a hot platter. Small piped macaroni broken into two or three inch lengths is cooked with tomatoes as in receipt (see page 210), and neatly arranged in a circle around them.

SWEET-BREADS LARDED AND BRAISED(English Lady).

Trim all the skin and cartilage very carefully from two fine sweet-breads; lay them in cold water for an hour, and lard them; lay some slices of bacon in the bottom of a braising-pan, or any pan with a good cover (Francatelli would add also minced onions, carrots, celery, and parsley; however, they are quite good enough without); then put in sweet-breads, with slices of bacon between the pan and the sweet-breads; pour over all some stock, just high enough not to touch the larding, which must stand up free; let it simmer very gently for half or three-quarters of an hour. Look at it occasionally to see that the stock does not waste; add a little if it does. When done, hold a salamander or a hot kitchen shovel over the sweet-breads until they are a pale-yellow color on top. Serve these with tomato-sauce poured in the centre of the dish. The whole dish around look moist, the sweet-breads nearly white, and the larding transparent, standing up distinct and firm, like glass, white at the bottom, and pale-yellow on top.

BAKED SWEET-BREAD (New York Cooking-school).

Put a pair of sweet-breads on the fire in one quart of cold water, in which are mixed one tea-spoonful of salt and one table-spoonful of vinegar. When the waterboils, take them off, and throw them into cold water,leaving them until they get cold; now lard them with lardoons about one-eighth of an inch square and two inches long. Chop rather fine one-third of a medium-sized onion (one ounce), four or five slices of carrot (one and a half ounces), half a stalk of celery, and one sprig of parsley. Put in the bottom of a baking-dish trimmings of pork;on this place the sweet-breads, and sprinkle the chopped vegetables over the top; bake them twenty minutes in a hot oven. Cut a slice of bread into an oval or any fancy shape, and fry it in a sauté pan in a little hot butter, coloring it well; put this croûton in the centre of a hot platter, on which place the sweet-breads. Serve pease or tomato-saucearound.

SWEET-BREAD FRITTERS.Parboil the sweet-breads as before explained, and cut them into slices about half an inch thick; then sprinkle over them pepper and salt, a little grated nutmeg, some finely chopped parsley, and a few drops of lemon-juice; dip them each into French fritter batter (see page 229); fry them a moment in boiling-hot lard. Always test the lardbefore frying by putting in a piece of bread or a bit of the batter; if it turns yellow readily, it is hot enough. Drain them well; pile them on a napkin neatly arranged on a platter; garnish them with fried parsley, i.e., parsley thrown into the lard, and skimmed out almost immediately.

SWEET-BREAD CROQUETTES (New York Cooking-school).

After two pairs of sweet-breads are blanched (boiled in salted water as described), cut them into dice; cut also half a box (four ounces) of mushroomsinto dice. Make a roux by putting one and a half ounces of butter into a saucepan, and when it bubbles sprinkle in two ounces of flour; mix and cook it well; then pour in a gill of strong stock or cream; when this is alsoEight cylindrical croquettes served on a round platter.mixed, add the dice, which stir over the fire until they are thoroughly heated; take them from the fire, add the beaten yolks of two eggs, which return to the fire a moment to set, without allowing to boil. When cool, form into croquettes; roll them first in cracker-crumbs, then in egg,then in cracker-crumbs again, and fry them in boiling lard.

The croquettes may be cone-shaped, with a stick of parsley or celery pressed in the top for a stem just before serving; or the sweet-bread croquettes may be made in the same manner as chickencroquettes (French cook receipt), substituting sweet-breads for the chickens. They may be served alone, or with pease, or with tomato or Bechamel sauce, etc.

SKEWER OF SWEET-BREADS.Parboil the sweet-breads as before described; cut them into slices or scollops about half an inch or more thick; sprinkleAn illustration of skewered sweetbreads served in a ring on a round platter.them with pepperand salt, and egg and bread-crumb them; now run a little skewer (see page 56) through two of these slices, alternating with two thin; square slices of bacon; fry in boiling lard; serve a tomato or cream sauce in the centre, and garnish with parsley. Serve one skewerful to each person at table.

ROAST LEG OF LAMB.Professional cooks serve a roast or baked hind quarter of lamb rather rare, or well done on the outside and pink within. It is really better, although it must be served steaming hot. Serve a caper, pickle, or mint sauce with it. If it is neatly carved though the centre, it will present a good appearance served again the next day, by stuffing the cut-out space with boiled mashed potatoes, smoothing it evenly around, and placing it long enough in the oven to become thoroughly hot.

ROAST FORE QUARTER OF LAMB.This may or may not be partly stuffed, a common veal stuffing answering the purpose very well. It should be well seasoned with pepper and salt, thoroughly cooked, and often basted.

LAMB CHOPS.This is a favorite dinner-company dish, generally arranged in a circle around green pease. They should be neatly trimmed, the bones scraped, then rolled in a little melted butter, and carefully broiled. When done, rub more butter over them, and season them with pepper and salt. Slip little paper ruffles (see page 61) over the ends of the bones. They may be served with a centreA round platter containing lamb chops served in a ring around a bed of vegetables.of almost any kind of vegetable, such as a smooth hemisphere of mashed potatoes or spinach, or with beans, cauliflowers or stuffed baked tomatoes, or with a tomato-sauce.

SADDLE OF LAMB OR MUTTON.This is considered a delicate roast. Roast it in the usual manner. Serve caper, mint, or any of the sauces or vegetables that are used with other dishes of lamb or mutton.

TO CURE BACON.For every three hundred pounds of pork use fourteen pounds of common salt, and one pound each of brown sugar and saltpetre.Rub them into the meat, and let it lie for three weeks, rubbing and turning it occasionally. Then wipe dry, rub again with dry fine salt, wrap it in a thick cloth (canvas) or paper, and hang it in a cool, dry place.

ROAST LITTLE PIG.I trust entirely to the following receipt. Any one who fancies can cook a little pig, not I.

The pig should be three weeks old, well cleaned, and stuffed with a dressing of this proportion: Two large onions, four times the quantity of bread-crumbs, three tea-spoonfuls of chopped sage, two ounces of butter,half a salt-spoonful of pepper, one salt-spoonful of salt, and one egg. Or it may be filled with a veal force-meat stuffing, if preferred; or, it may be stuffed with hot mashed potatoes. Sew it together with a strong thread, trussing its fore legs forward and its hind legs backward. Rub the pigwith butter, flour, pepper, and salt. Roast it at first before a very slow fire, as it should be thoroughly done; or, if it is baked, the oven should not be too hot at first. Baste it very often. When done (in about three hours), place a cob or a potato in the mouth, having put something in at first to keep it open. Serve it with apple-sauce or tomato-sauce.

ROAST PORK.The roasting pieces are the spare rib, the leg, the loin, the saddle, the fillet, and the shoulder. They may be stuffed with a common well-seasoned sage stuffing. The skin, if left on, should be cut in lines forming little squares; if the skin is taken off, sprinkle a little pounded sage over all, and put over it a buttered paper. Be careful, in roasting pork, to put the meat far enough from the fire at first, as it must be thoroughly done. The rule for the time of roasting pork is twenty minutes for each pound. Baste it at first with butter, and afterward with its own drippings. A roast loin of pork is very nice (allowing it to remain well sprinkled with salt an hour or two before roasting) served with cabbage cooked with a little vinegar, or served with sauer-krout.

BROILED PORK CUTLETS (Dubois).

Take a fresh neck of pork (free from fat); shorten the bones of the ribs, and remove those of the chine; cut six cutlets off each neck, taking them a little obliquely; trim them, season, and roll them in melted butter and bread-crumbs. Broil them. Pour into a stew-pan four or five table-spoonfuls of vinegar, and double its volume of stock or gravy, let it boil, and thicken it with a little flour. Pass it through a sieve, and add to it pepper and some spoonfuls of chopped pickles. Dish the cutlets in a circle, and pour over them the sauce; or pork cutlets may be fried or sautéd in a stew-pan, in a little hot lard, and served with the same sauce.

PORK AND BEANS.Soak a quart of beans overnight. The next day boil them with a sliced onion, one large onion to a quart of beans(they will not taste of the onion), and when they are almost done, put them into a baking-dish, taking out the onions. Almost bury in the centre of the beans a quarter of a pound of salt pork; pour in some of the water in which the beans were boiled, and bake about an hour.

Another way is to omit the onions, and after parboiling the beans put them into the bake-pan with one large spoonful of molasses and a quarter of a pound of pork, and bake them two hours.

BOSTON BAKED BEANS.Put one and one-half pints of medium-sized navy beans into a quart bean-pot; fill it with water, and let it stand overnight. In the morning, pour off the water, and cover the beans with fresh water in which is mixed one table-spoonful of molasses. Put a quarter of a pound of pickled pork in the centre, leaving a quarter of an inch of pork above the beans. Bake them eight hours with a steady fire, and, without stirring the beans, add a cupful of hot water every hour but the last two. Earthen pots with narrow mouths are made expressly for baking beans. Cooking them in this manner, without first boiling them, renders each bean perfectly whole and at the same time thoroughly cooked. When done, place the pork in the centre of a platter, with the beans around it.

ENTRéE OF APPLES AND PORK.Cut sour apples ( pippins) into slices without skinning them; fry or sauté them with small strips of pork. Serve both, tastefully arranged, on the same dish.

SAUSAGES (Warne).

"Two pounds and a half of pork, fat and lean mixed (three times as much lean as fat), one ounce of fine salt,a quarter of a pound of pepper, two tea-spoonfuls of powdered sage, a quarter of a tea-spoonful of allspice, and a quarter of a tea-spoonful of cloves. Chop the meat as fine as possible: there are machines for the purpose. Mix the seasoning well through the whole; pack the sausage-meat down hard in stone jars, which should be kept in a cool place, well covered. When wanted for use, form them into little cakes, dip them in beaten egg, then in wheat flour, and fry them in hot lard."

Always serve apple-sauce with pork sausages. Two dishes never suited better. For breakfast, it would be well to have a centre of apple-sauce on a platter, with sausages around, or vice versâ. They are a fine garnish for a roast turkey.

It is said that sausages will keep forever, by frying them and putting them in little jars, with a cover of hot lard.

TO CURE HAMS (Mrs. Lestlie).

For one hundred pounds of fine pork take seven pounds of coarse salt, five pounds of brown sugar, two ounces of saltpetre, half an ounce of soda, and four gallons of water. Boil all together, and skim the pickle when cold. Pour it on the meat, which should first be rubbed all over with red pepper. Let ham and tongues remain in the pickleeight weeks. Before they are smoked, hang them up, and dry them two or three days. Then sew the hams in cases.

ROAST TURKEY.The secret in having a good roast turkey is to baste it often, and to cook it long enough. A small turkey of seven or eight pounds (the best selection if fat) should be roasted or baked three hours at least. A very large turkey should not be cooked a minute less than four hours; an extra hour is preferable to a minute less. If properly basted, they will not become dry.

With much experience in hotel life, where turkeysare ruined by the wholesale, I have never seen a piece of turkey that was fit to eat. Besides being tasteless, they are almost invariably undercooked. First, then, after the turkey is dressed, season it well, sprinkling pepper and salt on the inside; stuff it, and tie it well in shape; either lard the top or lay slices of bacon over it; wet the skin, and sprinkle it well with pepper, salt, and flour. It is well to allow a turkey to remain some time stuffed before cooking. Pour a little boiling water into the bottom of the dripping-pan. If it is to be roasted, do not put it too near the coals at first, until it gets well heated through; then gradually draw it nearer. The excellence of the turkey depends much upon the frequency of basting it; occasionally baste it with a little butter, oftener with its own drippings. Just before taking it from the fire or out of the oven, put on more melted butter, and sprinkle over more flour; this will make the skin more crisp and brown. While the turkey is cooking, boil the giblets well; chop them fine, and mash the liver. When the turkey is done, put it on a hot platter. Put the baking-pan on the fire, dredge in a little flour, and when cooked stir in a little boiling water or stock; strain it, skim off every particle of fat; add the giblets; season with saltand pepper. If chestnut stuffing is used, addA whole roast turkey served on a round platter.some boiled chestnuts to the gravy; this is decidedly the best sauce for a turkey. Besides the gravy,always serve cranberry (see receipt, page 204), currant, or plum jelly with turkey. These are more attractive molded the day before they are served. The currant or plum jelly is melted and remolded in a pretty form. Roast turkeys are often garnished with little sausage-balls.

STUFFING FOR BAKED TURKEY, CHICKEN, VEAL, AND LAMB (New York Cooking-school).

Soak half a pound of bread (with the crust cut off) in tepid water, then squeeze it dry. Put three ounces of butter into a stew-pan, and when hot stir in a small onion minced (one and a half ounces), which color slightly; then add the bread,with three table-spoonfuls of parsley (half an ounce) chopped fine, half a tea-spoonful of powdered thyme, a little grated nutmeg, pepper, salt, and a gill of stock.Stir it over the fire until it leaves the bottom and sides; then mix in two eggs.

STUFFING FOR ROAST TURKEYS, CHICKENS, DUCKS, AND GEESE.The commonest stuffing is this: Two onions,five ounces of soaked and squeezed bread, eight sage leaves, an ounce of butter, pepper, salt, one egg, a little piece of pork minced. Mince the onions, and fry them in the sauté pan before adding them to the other ingredients. Some chopped celery is always a good addition.

CHESNUT, POTATO, VEAL, AND OYSTER STUFFINGS.The chestnut stuffing is made by adding chestnuts to the ordinary stuffing. They are put on the fire in a saucepan or spider to burst the skins; they are then boiled in very salted water or stock; some are also put into the sauce. Or turkeys, etc., may be stuffed with boiled, mashed, and seasoned sweet-potatoes or Irish potatoes.

The great cooks make extra trouble and expense in preparing a force-meat stuffing of cold veal, cold ham, bacon, and a few bread-crumbs, mixed and seasoned with cayenne, salt, lemon-juice, summer savory, parsley, or any sweet herbs.Then they often add truffles cut into little balls; or, an oyster stuffing is made by merely adding plenty of whole oysters (not chopped) to the ordinary turkey bread stuffing. It should be well seasoned, or the oysters will taste insipid.

BOILED TURKEY.If a boiled turkey is not well managed, it will be quite tasteless. Choose a hen turkey. If not well trussed and tied, the legs and wings of a boiled fowl will be found pointing to all the directions of the compass. Cut the legs at the first joint and draw them into the body. Fasten the small ends of the wings under the back, and tie them securely with strong twine. Sprinkle over plenty of salt, pepper, and lemon-juice, and put it into boiling water. Boil it slowly two hours, or until quite tender. It is generally served in a bed of rice, with oyster, caper, cauliflower, parsley, or Hollandaise sauce. Pour part of the sauce over the turkey.Reserve the giblets for giblet soup. It can be stuffed or not, the same as for roasting.

TURKEY OR CHICKEN HASHis made like beef hash, only substituting turkey or chicken for beef.

TURKEY BRAISED.If you have an old turkey unfit for roasting or boiling, braise it for four or five hours, adding a little wine (toward the last) to the stock, if you choose.

TURKEY GALANTINE, OR BONED TURKEY.Choose a fat hen turkey. When dressing it, leave the crop skin (the skin over the breast) whole; cut off the legs, wings, and neck. Now slit the skin at the back, and carefully remove it all around. Cut out the breasts carefully; cut them into little elongated pieces, about a quarter of an inch square and an inch long (parallelograms); or cut them any way you like. Season them with pepper, salt, a little nutmeg, mace, pounded cloves, sweet basil, and a little chopped parsley, all mixed. Now make a force-meat,A long cylindrical package tied with string at each end and at two places in the middle.with a pound and a quarter of lean veal or fresh pork, well freed from skin and gristle. Mix this with the meat of the turkey (all but the breasts); chop it well. Then chop an equal volume of fresh bacon, which mix with the other chopped meat: season this with the condiments last mentioned. Now pound it in a mortar to a paste. Cut one pound of truffles, half a pound of cooked pickled tongue, and half a pound of cooked fat bacon, into three-quarter-inch dice. Season these also.

Spread the turkey skin on a board. Make alternate layers on it, first of half of the force-meat, then half of the turkey breasts, then half of the dice of tongue, truffles, and bacon, then turkey filletsand dice again: save some of the force-meat to put on the last layer. Now begin at one side and roll it over, giving it a round and long shape; sew up the skin; wrap it, pressing it closely in a napkin; tie it at the extremities, and also tie it across in two places, to keep it in an oval shape with round ends.

Boil the galantine gently for four hours in boiling water (or, better, in stock), with the bones of the turkey thrown in. At the end of that time, take the stew-pan off the fire. Let the galantine cool in the liquor one hour; then drain it, and put it on a dish with a seven-pound weight on it.

MIXED SPICES FOR SEASONING.In cities, mixed spices can be purchased, which are prepared by professional cooks, and which save much trouble to inexperienced compounders. This is one of their receipts: "Take of nutmegs and mace, one ounce each; of cloves and white pepper-corns, two ounces each; of sweet basil, marjoram, and thyme, one ounce each, and half an ounce of bay leaves: these herbsshould be previously dried for the purpose. Roughly pound the spices, then place the whole of the above ingredients between two sheets of white paper, and after the sides have been folded over tightly, to prevent the evaporation of the volatile properties of the herbs and spices, place them in a warm place to become perfectly dry. They must then be pounded quickly put though a sieve, corked up tightly in bottles, and kept for use.

A SIMPLE WAY OF PREPARING BONED TURKEY OR CHICKEN.Boil a turkey or chicken in as little water as possible, until the bones can easily be separated from the meat. Remove all of the skin; slice and mix together the light and dark parts;season with pepper and salt. Boil down the liquid in which the turkey or chicken was boiled; then pour it on the meat. Shape it like a loaf of bread; wrap it tightly in a cloth; press it with a heavy weight for a few hours. When served, it is cut into thin slices.

GOOSE STUFFING (Soyer's Receipt).

Take four apples peeled and cored, four onions, four leaves of sage,and four of thyme. Boil them with sufficient water to cover them; when done, pulp them through a sieve, removing the sage and thyme; then add enough pulp of mealy potatoes to cause the stuffing to be sufficiently dry, without sticking to the hand. Add pepper and salt, and stuff the bird.

DUCKS.Truss and stuff them with sage and onions as you would a goose. If they are ducklings, roast them from twenty-five to thirty minutes. Epicures say they like them quite under-done, yet, at the same time, very hot. Full-grown ducks should be roasted an hour, and frequently basted. Serve with them the brown giblet gravy or apple-sauce, or both. Green pease should accompany the dish. Many parboil ducks before roasting or baking them. If there is a suspicion of advanced age, parboil them.

WILD DUCKS. Wild ducks should be cooked rare, with or without stuffing. Baste them a few minutes at first with hot water to which have been added an onion and salt. Then take away the pan, and baste with butter, and a little flour to froth and brown them. The fire should be quite hot, and twenty to twenty-five minutes are considered the outside limit for cooking them. A brown gravy made with the giblets should be served in the bottom of the dish. Serve also a currant-jelly. Garnish the dish with slices of lemons.

DUCK AND PEASE STEWED (Warne).

Remains of cold roast duck, with peel of half a lemon, one quart of green pease, a piece of butter rolled in flour, three-quarters of a pint of gravy, pepper, salt, an