Bean soup; cold ham; roast fillet of veal; stewed beets; turnips; winter-squash—Mince pie; boiled custard.

A-la-mode beef; scolloped oysters; turnips; carrots; beets; cold-slaw—Carrot pudding; preserved pears.

Christmas and New Years’ dinners.—Boiled turkey with oyster sauce; two roast geese with apple sauce; roasted ham; chicken pie; stewed beets; cold-slaw; turnips; salsify; winter-squash—Plum pudding; mince pie; lemon custards; cranberry pie.

Roast turkey with cranberry sauce; boiled fowls with celery sauce; boiled ham; goose pie; turnips; winter-squash; salsify; cold-slaw; beets—Mince pudding boiled; lemon pudding baked; pumpkin pudding.

Mock turtle soup; roast turkey with cranberry sauce; boiled turkey with celery sauce; roasted ham; smoked tongue; chicken curry; oyster pie; beets; cold-slaw; winter-squash; salsify; fried celery—Plum pudding; mince pie; calves’-feet jelly; blanc-mange.

COMPANY DINNERS—SPRING.—1. Oyster soup; boiled sheep’s-head fish; roasted ham; white fricassee; chickens stewed whole; terrapin veal; sweetbread croquettes; asparagus; stewed peas; stewed spinach; fried celery; maccaroni—Lemon pudding; almond pudding; calves’-feet jelly; vanilla ice-cream.

6. Asparagus soup; stewed halibut; roasted ham; chicken curry; fricasseed sweetbreads; terrapin veal; chicken patties; maccaroni; lettuce peas; potatoe snow; stewed beans; stewed beets—Lady’s pudding; green custard; wine fritters; gooseberry water-ice.

7. Friar’s chicken; halibut cutlets; boiled ham; French chicken pie; sweetbread croquettes; lamb cutlets, French way; lobster patties; Columbus eggs; French peas; stewed beans; stewed beets; potatoe snow—Orleans pudding; orange tarts; pistachio cream; iced jelly.

COMPANY DINNERS—SUMMER.—1. Duck soup; fresh salmon stewed; roasted ham; French chicken pie; veal olives; sweetbreads with cauliflowers; baked clams; stewed lobster; fried artichokes; scolloped tomatoes; lettuce peas; stewed beans; lettuce chicken salad—Pine-apple pudding; currant ice; iced jelly; strawberries and cream.

4. Lobster soup; baked salmon-trout; tongue pie; roast ducks; fricasseed chickens; sweetbreads with cauliflowers; reed-birds; lettuce peas; stewed beans; stewed beets; Sydney Smith’s salad—Almond pudding; orange pudding; vanilla ice-cream; Spanish blanc-mange.

5. Maccaroni soup; salmon steaks; French ham pie; chickens stewed whole; white fricassee; lobster rissoles; tomato sweetbreads; lima beans; sweet potatoes; young corn omelet; potatoe snow; fried cauliflower; salad—French charlotte; vanilla blanc-mange; lemon custards; raspberry ice-cream.

6. Rich white soup; boiled salmon; roasted ham; stewed ducks; boiled fowls; plovers; scolloped tomatoes; lima beans; sweet potatoes; cauliflower omelet; lobster salad—Marietta pudding; raspberry charlotte; iced jelly; pistachio cream.

8. Mock turtle soup; baked salmon; roasted ham; tongue pie; fricasseed chickens; stewed ducks; plovers; clam sweet breads; broccoli and eggs; sweet potatoes; onion custard; lima beans; salad—Orange tarts; charlotte russe; maccaroni blanc-mange; Marlborough pudding; lemon ice-cream.

COMPANY DINNERS—AUTUMN.—1. Mock turtle soup; stewed rock-fish; roasted ham; boiled fowls; stewed ducks; fried rabbits; stuffed egg-plant; broccoli and eggs; fried artichokes; stewed mushrooms; potatoe snow; sweet potatoes—Chocolate pudding; meringued apples; cake syllabub; peach ice-cream.

3. Rich brown soup; sea-bass with tomatoes; ham pie; fricasseed chickens; roast goose with apple sauce; oyster omelet; birds with mushrooms; scolloped tomatoes; cold-slaw; sweet potatoes; broccoli and eggs; fried artichokes; onion custard—Lady’s pudding; sweetmeat tarts; lemon custards; almond ice-cream.

6. Meg Merrilies soup; boiled rock-fish; roasted ham; stewed wild ducks; French oyster pie; roasted pheasants; Columbus eggs; mushroom omelet; lima beans; sweet potatoes; turnips; winter-squash; beets—Orange flummery; sweet potatoe pudding; calves’ feet jelly; lemon ice-cream.

7. Rich white soup; sea-bass with tomatoes; baked tongue; roast goose with apple sauce; fricasseed fowls; venison steaks with currant-jelly; oyster omelet; broiled mushrooms; turnips; sweet potatoes; winter-squash; lima beans—Cocoa-nut pudding; sweetmeat tarts; lemon custards; chocolate ice-cream.

8. Hare or rabbit soup; stewed rock-fish; boiled ham; pigeon pie; roast fowls; brown fricassee; partridges in pears; woodcocks; oyster loaves; turnips; sweet potatoes; winter-squash; beets; cold-slaw—Sweet potatoe pudding; orange tarts; whipped cream; Spanish blanc-mange.

COMPANY DINNERS—WINTER.—1. Mulligatawny soup; fresh cod-fish fried; boiled ham; roast turkey with cranberry sauce; fowls stewed whole; oyster pie; potatoe snow; turnips; parsnips; winter-squash—Cocoa-nut pudding; lemon pudding; mince-pie; calves’ feet jelly.

4. Mock turtle soup; boiled rock-fish; ham pie; smoked tongue; roast turkey with cranberry sauce; boiled fowls with celery sauce; oyster loaves; sweetbread croquettes; turnips; parsnips; beets; maccaroni—Charlotte russe; mince-pie; calves’ feet jelly; blanc-mange.

5. Rich brown soup; fresh cod-fish stewed; boiled ham; venison roasted; red-head ducks with currant jelly; oyster patties; veal rissoles; turnips; parsnips; beets; winter-squash; cold-slaw—Mince-pudding; omelet soufflé; orange flummery; vanilla ice-cream.

6. Rich white soup; fresh cod-fish fried; roasted ham; venison pie; boiled turkey with oyster sauce; partridges in pears; chicken rice pudding; potatoe snow; beets; turnips; winter-squash; stewed red cabbage—Plum pudding; chocolate blanc-mange; cocoa-nut cream; apple-jelly.

7. Meg Merrilies soup; stewed rock-fish; boiled ham; canvas-back ducks roasted; French oyster pie; fricasseed chickens; veal olives; winter-squash; potatoe snow; beets; turnips; maccaroni—Orange pudding; cocoa-nut pudding; cake syllabub; chocolate ice-cream.

8. Maccaroni soup; fresh cod-fish stewed; smoked tongue; canvas-back ducks stewed; partridge pie; fricasseed fowls; stewed sweetbreads with oysters; turnips; potatoe snow; parsnips; beets; cold-slaw—Orleans pudding; Italian charlotte; apple compote; orange-jelly.

Christmas dinners.—Mock turtle soup; stewed rock-fish; roasted ham; roasted venison with currant-jelly; boiled turkey with oyster sauce; roast geese with apple sauce; French oyster pie; fricasseed chickens; potatoe snow; parsnips; beets; winter-squash; cold-slaw—Plum pudding; mince-pies; orange tarts; cream cocoa-nut pudding; Spanish blanc-mange; apple-jelly; vanilla ice-cream.

New Year’s dinner.—Venison soup; stewed fresh cod; boiled ham; roasted turkey with cranberry sauce; roast goose with apple sauce; partridge pie; winter-squash; beets; potatoe snow; cold-slaw—Columbian pudding; lemon tarts; charlotte polonaise; vanilla blanc-mange; trifle.

LARGE DINNER PARTIES.—1. Spring.—Rich brown soup at one end; rich white soup at the other; two dishes of sheep’s-head fish, one baked, one stewed, or else baked salmon-trout and cream trout; roasted ham; smoked tongue; chickens stewed whole; roast ducks with cranberry-jelly; sweetbreads with oysters; terrapin veal; white fricassee; brown fricassee; sweetbread croquettes; lobster rissoles; oyster loaves; lobster patties; asparagus loaves; French spinach; French peas; cauliflower maccaroni; stewed beans; fried cauliflower; fried artichokes; stewed spinach; asparagus omelet; cauliflower omelet—Columbian pudding; orange tarts; lemon tarts; charlotte polonaise; green custard; red custard; pistachio cream; maccaroon blanc-mange; vanilla blanc-mange; gooseberry-water ice; currant-water ice; almond ice-cream; calves’ feet jelly.

2. Summer.—Turtle soup; fresh salmon stewed; salmon steaks; baked turtle; boiled ham; baked tongue; roast ducks with cherry-jelly; chicken curry; chicken patties; sweetbreads and cauliflowers; tomatoe sweetbreads; lobster pie; stewed lobster; birds in a grove; thatched house pie; plovers roasted; rice pie; mushroom omelets; broccoli and eggs; fried artichokes; stewed peas; stewed beans; stewed beets; potatoe snow; lettuce peas; scolloped tomatoes; mashed sweet potatoes; stuffed egg-plants; stewed egg-plant; Sydney Smith’s salad—Pine-apple tarts; lady’s pudding; transparent pudding; marmalade puddings; French charlotte; Italian charlotte; iced jelly; vanilla blanc-mange; almond blanc-mange; orange ice-cream; strawberry ice-cream.

3. Autumn.—Meg Merrilies soup; sea-bass with tomatoes; salmon-trout; roasted ham; smoked tongue; roast fowls; partridge pie; birds with mushrooms; partridges in pears; terrapin; young geese with apple sauce; tongue pie; chicken gumbo; woodcocks roasted; rice croquettes; Columbus eggs; onion custard; mushroom omelet; cauliflower omelet; scolloped tomatoes; baked egg-plant; potatoe snow; lima beans; fried sweet potatoes; mashed sweet potatoes—Cream cocoa-nut pudding; chocolate pudding; sweet omelet; preserved pine-apple; preserved citron-melon; Spanish blanc-mange; calves’ feet jelly; meringued apples; orange-water ice; peach ice-cream; biscuit ice-cream.

4. Winter.—Mock turtle soup; oyster soup; rock-fish stewed; fresh cod-fish fried; boiled ham; baked tongue; roast turkey with cranberry-jelly; boiled turkey with oyster sauce; roasted canvas-back ducks with currant-jelly; stewed canvas-back ducks; partridges in pears; salmi of partridges; French oyster pie; turnips; potatoe snow; winter-squash; fried salsify; fried celery; onion custard—Plum pudding; mince-pie; charlotte polonaise; charlotte russe; calves’ feet jelly; pistachio cream; cocoa-nut cream; chocolate ice-cream; orange ice-cream.

TEA PARTIES.—Have black tea, green tea, and coffee. Immediately after the first cups are sent in, let fresh tea be put into the pots, that the second cups may not be weaker than the first. With the cream and sugar, send round a small pot of boiling water to weaken the tea of those who do not like it strong; or for the convenience of ladies who drink only milk and water, and who otherwise may cause interruption and delay by sending out for it. When tea is handed round, it is not well to have hot cakes with it; or any thing that is buttered, or any sort of greasy relishes. Such things are frequently injurious to the gloves and dresses of the ladies, and can well be dispensed with on these occasions. It is sufficient to send round a waiter with large cakes of the best sort, ready sliced but the slices not taken apart. There should be an almond sponge-cake for those who are unwilling to eat cakes made with butter.

Immediately on tea being over, let the servants go round to all the company with waiters having pitchers of cold water and glasses, to prevent the inconvenience of ladies sending out for glasses of water.

In less than an hour after tea, lemonade should be brought in, accompanied by baskets of small mixed cakes, (maccaroons, kisses, &c.,) which it is no longer customary to send in with the tea. Afterwards, let the blanc-mange, jellies, sweetmeats, ice-creams, wines, liquors, &c., be handed round. Next, (after an hour’s interval,) the terrapin, oysters, and chicken salad, &c. These are sometimes accompanied by ale, porter, or cider; sometimes by champagne. At the close of the evening, it is usual to send round a large plum-cake.

If the plan is to have a regular supper table, it is not necessary to send in any refreshments through the evening, except lemonade and little cakes.

When the company is not very numerous, and is to sit round a tea-table, waffles or other hot articles may there be introduced. Take care to set a tea-table that will certainly be large enough to accommodate all the guests without crowding them.

SUPPER DISHES FOR A LARGE COMPANY.—392-*Boned turkey with jelly; partridge pie; game dressed in various ways; cold ham glazed thickly all over with a mixture of bread-crumbs, cream, and yolk of egg; two smoked tongues, one placed whole in the centre of the dish, the other cut into circular slices and laid round it; cold alamode beef; French chicken salad; Italian chicken salad; marbled veal; potted lobster; pickled lobster; terrapins; cream oysters; fried oysters; pickled oysters; oyster patties; biscuit sandwiches; charlotte polonaise; charlotte russe; French charlotte; calves’ feet jelly; trifle; Spanish blanc-mange; chocolate blanc-mange; coffee blanc-mange; maccaroon blanc-mange; vanilla blanc-mange; pistachio cream; cocoa-nut cream; chocolate cream; vanilla cream; lemon custards; orange custards; green custard; red custard; meringued apples; whipt cream meringues; iced grapes; orange-water ice; damson-water ice; vanilla ice-cream; lemon ice-cream; almond ice-cream; chocolate ice-cream; biscuit ice-cream; maccaroon ice-cream; preserved pine-apple; preserved citron-melon; preserved limes; preserved oranges; brandy peaches; brandy green gages; port wine-jelly; pink champagne-jelly; frozen punch, &c.; plum-cake; lady-cake; almond sponge-cake; frothed chocolate with dry toast.

An elegant supper table may be decorated with a profusion of real flowers tastefully disposed in pyramids and other forms; or with the sugar temples, obelisks, pagodas, baskets, &c., made by the confectioners. Unless at a very large and splendid supper it is bad taste to introduce these sugar ornaments.

OYSTER SUPPERS.—It is customary at oyster suppers to have a great portion of the oysters roasted in the shell and brought in on large dishes “hot and hot.” Near every two chairs should be placed a small bucket to receive the shells. An oyster knife, and a clean coarse towel must be laid beside every plate, for the purpose of opening the oysters; an office that is usually performed by the gentlemen. The oysters should all be of the largest and best kind. Besides those that are roasted, there should be other dishes of them, fried, stewed, and pickled. Also, oysters in pies or patties;—cold-slaw; beets; pickles; and celery; bread in the form of rolls; and butter made up into handsome basket or pine-apple shapes. Ale and porter are frequently introduced at oyster suppers.

ADDITIONAL RECEIPTS.

BUENA VISTA CAKE.—Put half a pound of powdered white sugar into a deep pan, and cut up in it half a pound of fresh butter. Stir them together hard, till perfectly light. Add a nutmeg powdered. (This cake should be highly-flavoured with nutmeg.) Beat four eggs in a shallow pan, till they are very thick and smooth. Then stir them, gradually, into the pan of beaten butter and sugar; in turn with three-quarters of a pound of sifted flour. Add a wine-glass of rose-water. Have ready three large wine-glasses of cream or rich milk, divided equally in two portions, and put into two cups. Take one yeast-powder, of the very best sort; dissolve in one cup of the cream, the contents of the blue paper, (or the carbonate of soda,) and in the other cup the contents of the white paper, (tartaric acid,) and mix the first with the cake-batter; and then, immediately after, stir in the other, lightly and slowly. Transfer the batter to a large well-buttered square pan, and set it immediately into a brisk oven. Bake it steadily an hour, or more. If not thoroughly baked, it will be heavy. When cool, cut it into squares, and sift powdered sugar over it. It will be still better to ice it, adding rose-water or lemon-juice to the icing. It is best when fresh, the day it is baked; though very good the following day.

This cake will be found excellent, if the foregoing directions are exactly followed. If wanted fresh for tea, at a short notice, it can be made and baked in two hours. For instance, if commenced at five o’clock in the afternoon it may be on the table at seven. The above quantity of ingredients will make enough to fill a large cake-basket.

If you wish to have a large Buena Vista cake baked in a loaf, take double the above quantity of ingredients, viz., one pound of butter, one pound of powdered sugar, a pound and a half of flour; eight eggs, two nutmegs, and two wine-glasses of rose water; six wine-glasses of cream or milk, and two yeast-powders; that is, two of the blue papers and two of the white. Put the mixture into a circular pan, and setting it directly in a brisk oven bake it from four to five hours in proportion to its thickness, keeping up a steady heat all the time. When done, ice and ornament it; flavouring the icing with rose or lemon. One of the decorations should be the words Buena Vista.

All cakes that have milk or cream in them require longer baking than those that have not; and the heat of the oven must be well kept up.

YEAST-POWDERS.—Get at a druggist’s a pound of super-carbonate of soda, and three-quarters of a pound of tartaric acid. Both these articles must be of the very best quality. Prepare an equal number of square blue papers, and square white papers; nicely folded. To be very accurate, weigh the articles alternately. In every blue paper put a hundred grains of the super-carbonate of soda, and in each white paper ninety grains of tartaric acid; and then fold them up so as to secure their contents. If you have not suitable scales and weights, you may guess tolerably well at the proportions of the articles by measuring a full tea-spoonful of the soda for each blue paper, and three-quarters of a tea-spoonful of the acid for each white paper. Put them up in boxes, and keep them in a dry place. The contents of one blue paper and of one white paper are considered as one yeast-powder; half the contents of each paper are called half a yeast-powder.

Yeast-powders of themselves have not sufficient power to raise bread or cakes so as to make them light enough to be wholesome. They should only be employed when real yeast, or eggs, are also used. Then they add greatly to the lightness of the cake. They are also an improvement to batter puddings. They must always be added at the last.

To use them, dissolve first the soda in a wine-glass and a half of milk or lukewarm water, and when thoroughly melted, stir it into the batter. Then melt in another cup the acid, with a similar quantity of milk or water, and stir it in at the last.

These powders entirely destroy the flavour of lemon or orange-juice. But they will convert sour milk into sweet. A yeast-powder added to buckwheat batter that has already been raised by real yeast, will render it surprisingly light. One blue and one white powder will suffice for two quarts of batter.

FINE WAFER CAKES.—Wash and squeeze half a pound of fresh butter in a pan of cold water. Then take it out, and cut it up in another pan, into which you have sifted half a pound of powdered white sugar; and stir them together with a spaddle (a round stick flattened at one end) till they are very light and creamy. Then stir in half a grated nutmeg, a small tea-spoonful of powdered mace, a glass of sherry or Madeira, and a glass of rose or lemon brandy. Put the whites of four eggs into a deep plate, beat them to a stiff froth with a whisk, and add the beaten white of eggs gradually to the mixture. Lastly, stir in as much sifted flour as will make a light soft dough or paste. Divide it into equal portions; flour your hands, and roll each portion in your palms till it becomes round like a small dumpling. Then having heated the wafer-iron, butter the inside, and put in one of the dumplings, making it to fit well. Put the wafer-iron into a clear hot fire, and bake each cake five minutes. When done, take them out carefully and lay them separately on an inverted sieve to cool.

This mixture may be more easily baked in thin flat cakes. Roll out the dough into a thin sheet, and then cut it into round cakes with the edge of a tumbler, or with a tin cutter of that circumference. Butter large square iron pans, and lay the cakes in them, but not so close as to touch. Put them into a quick oven, and bake them brown.

LANCASTER GINGERBREAD.—Cut up a quarter of a pound of fresh butter into two pounds of sifted flour; rub it well in, and add a small teacup of ground ginger, and a tea-spoonful of powdered cinnamon. Stir in a pint and a half of West India molasses, and milk enough to make it into a thick batter. Lastly, add a tea-spoonful of soda dissolved in a little tepid water; and immediately after dissolve in another cup a salt-spoonful of tartaric acid, and stir that in. Stir the whole very hard. Butter square pans, put into them the mixture, and bake it well; seeing that the oven is not so hot as to scorch it. It requires very long baking. When cool, cut it into squares.

WARM ICING FOR CAKES.—Beat to a stiff froth the whites of four eggs; then beat into them, gradually, (a spoonful at a time,) a pound of finely-powdered loaf-sugar. Next put the beaten white of egg and sugar into a very clean porcelain-lined kettle, (or something that will not discolour it,) and boil and skim it till the scum ceases to rise. Then remove it from the fire; and while it is warm, stir in the juice of two large lemons or oranges, or a tea-spoonful of extract of roses, or a wine-glass of rose-water, or a large table-spoonful of extract of vanilla. Have ready your cake, which must first be dredged with flour all over, and the flour wiped off with a clean cloth. This will make the icing stick. With a spoon, place a large portion of the warm icing on the centre of the top of the cake; and then with a broad-bladed knife, (dipped now and then into a bowl of cold water) spread it thick and evenly all over the surface. When done, let it dry gradually. It is best that the cake, when iced, should be warm from the oven.

CINNAMON BREAD.—On a bread-baking day, (having made more than your usual quantity of wheat bread,) when the dough has risen quite light, so as to be cracked all over the surface, take out as much as would suffice for a moderate-sized loaf, (for instance, a twelve-cent one,) and make it into a large round cake. Having dissolved a yeast-powder in two separate cups in a little lukewarm water, the carbonate of soda in one cup, and the tartaric acid in another, mix the first with the dough of the cake, and then mix in the second. Have ready a half-pint of brown sugar, moistened with fresh butter, so as to make it a thick stiff paste, and flavoured with a heaping table-spoonful of powdered cinnamon. Make deep cuts or incisions, at equal spaces, over the cake, and fill them with the above mixture, pressed in hard; and pinch the dough with your thumb and finger, so as to close up each cut, to prevent the seasoning from running out. Set it immediately into the oven with the other bread, and bake it thoroughly. When cool, brush it over with white of egg, in which some sugar has been melted.

This is an excellent plain cake for children, and can be prepared any bread-baking day.

It is much improved by mixing with the dough two large heaped table-spoonfuls of butter that has been melted in a teacup of warm milk, and also one or two beaten eggs. Do this before you add the yeast-powder.

SNOW CREAM.—Take a large pint of very rich cream, and half a pound of the best loaf-sugar, powdered. Rub off, on a lump of sugar, the yellow rind of three large lemons or oranges, (or, four or five, if small;) scraping it off the sugar with a teaspoon as you proceed, and transferring it to a saucer. Then powder this lump of sugar, and add it to the rest. Mix with the sugar the juice of the fruit, and the grated rind; and then mix the whole with two quarts of clean snow, in a broad pan. Set the pan into a tub, and pack it closely all round with coarse salt and snow; taking care that they do not quite reach to the edge of the pan, lest some of the salt should get in, and spoil the whole. While packed in the snow and salt, beat the mixture very hard till it is smooth and stiff. Then set it on ice; or in a very cold place, till wanted for use. Turn it out into a glass bowl.

This is a good and easy way of imitating ice-cream in families that are not provided with the regular apparatus of a freezer and moulds. The pint of cream must be very rich, and the flavouring very high. All flavouring loses much strength in freezing.

You may flavour it with vanilla, by boiling a vanilla bean in half a pint of milk, till the vanilla taste is well infused. Then strain the milk, and mix it with the cream. Or, instead of vanilla, you may boil in the milk a handful of shelled bitter almonds, or peach-kernels, to be afterwards strained out.

LEMON HONEY.—Take three large ripe lemons, (or four or five small ones,) and (having rolled them under your hand on a table, to increase the juice,) rub off on a piece of loaf-sugar the yellow rind or zest, scraping it up with a teaspoon as you proceed, and putting it aside on a saucer. Then squeeze the juice of the lemons through a strainer, upon a pound of loaf-sugar, (broken small or powdered,) and add the zest or grated rind. Cut up, among the sugar, a large quarter of a pound of the best fresh butter. Break six eggs into a shallow earthen pan, and beat them till as light as possible. Then mix in, gradually, the sugar and lemon, stirring all very hard. Put the whole into a porcelain-lined kettle; set it over a moderate fire that has no blaze, and (stirring it all the time) let it boil till it becomes of the consistence of very thick honey. If the weather is warm, you may add to its thickness by stirring in a table-spoonful of ground arrow-root, or of sifted flour. When done, put it warm into glass jars; cover them, closely, and seal the covers. It will keep in a cool dry place a month or more. If made in winter, it will continue good for two months.

ORANGE HONEY is made as above, except that you must have five or six oranges, all of the largest size, using the juice only and none of the rind. Orange peel will give it an unpleasant taste after it has been kept a few days.

RAISIN CURRANTS.—Strip as many ripe currants from the stems as will fill a quart measure when done. Put them into a porcelain-lined kettle; mash them, and add three quarters of a pound of sugar—brown will do. Prepare three quarters of a pound of the largest and best raisins, washed, drained, seeded, and cut in half. Or, use the small sultana or seedless raisins. When the currants and sugar have come to a boil, and been skimmed, mix in the raisins, gradually, and let them boil till quite soft; skimming the surface well; and after each skimming stir the whole down to the bottom of the kettle. When done, take it up in a deep dish, and set it to cool. This is a nice, plain dessert.

CURRANT-RAISIN JAM.—Wash, drain, seed, and chop fine two pounds of the best bloom or muscatel raisins, and put them into a large pan till wanted. Having stripped them from the stems, squeeze through a linen bag into a large bowl as many ripe currants as will yield three quarts of juice. Sweeten this juice with two pounds and a half of sugar. Having put the minced raisins into a preserving kettle, pour the currant-juice over them, and give the whole a hard stirring. Set it over the fire, and boil and skim it, (stirring it down after skimming,) till it is thoroughly done, forming a thick smooth jam or marmalade. When cool, put it into jars. Cork them closely, covering the corks with paper tied down over the top, and set them away in a dry place. It is an excellent jam for common use, and very nice with cream.

TO KEEP PINE-APPLES, WITHOUT COOKING.—Take large fine pine-apples—the ripest you can procure. Pare and slice them thin, removing the hard core from the centre. Weigh the slices, and to each pound allow a pound of double-refined powdered loaf-sugar. Spread the slices on large flat dishes, with a layer of sugar both under and over them. Let them stand several hours; then put them up (without any cooking) in large glass tumblers, with the syrup that has issued from them; and put a thick layer of sugar at the top of each tumblerful. Cover the glasses closely, and tie a piece of bladder over each.

FINE PINE-APPLE MARMALADE.—Take pine-apples of large size, and as ripe as possible. Having removed the green leaves, cut each pine-apple (without paring) into four quarters; and then, with a large coarse tin grater, grate them down as near the rind as you can go. Do this in a large dish, carefully saving the juice. Then weigh the grated pine-apple, and to every pound allow three large quarters of a pound of the best double-refined loaf-sugar, finely powdered. Too much sugar will, after boiling, cause the marmalade to candy in the jars. Mix with the sugar the pine-apple and all its juice, and put them into a preserving kettle over a moderate, but very clear, fire. Boil them slowly together, skimming them when necessary, and frequently stirring them up from the bottom with a silver spoon. Let them boil till they become a very thick smooth mass, of a fine gold colour. Put the marmalade warm into glass jars. Lay upon the surface a double tissue paper, cut circular, and fitting exactly; then cover the jars, and tie a piece of bladder over each.

Instead of grating the pine-apple, you may pare, core, and cut it into small thin pieces; but it will require a longer time to boil, and will be less smooth and beautiful. With a coarse grater the trouble is not much.

MELON MARMALADE.—Take fine large citron melons, and cut them into quarters, having removed the seeds. Weigh the pieces, and to every pound allow a pound of the best double-refined loaf-sugar. To every three pounds of melon allow two lemons, and a tea-spoonful of ground white ginger. Then grate the melon slices on a coarse grater, but not too close to the rind. Grate off the yellow rind of the lemons, and add it with the ginger to the sugar, which must be finely powdered. Then mix the whole with the grated melons in a preserving kettle. Set it over a moderate fire, and boil, skim, and stir it till it is a very thick smooth jam. Put it warm into glass jars, or large tumblers; lay a double round of tissue paper on the surface of the marmalade; cover the jars closely, and tie a piece of bladder over each.

TOMATO MARMALADE.—Take large fully-ripe tomatoes, and scald them in hot water, so that the skins can be easily peeled off. Weigh the tomatoes; and to every pound, allow a pound of the best sugar; to every three pounds, two lemons and a small tea-spoonful of ground ginger. Grate off the yellow rind of the lemons, and mix it with the sugar and ginger; then add their juice. Put the tomatoes into a preserving kettle, and mash them with the back of a wooden ladle. Then mix in the sugar, &c., stirring the whole very hard. Set the kettle over a moderate fire, and boil it very slowly for three hours, till it is a smooth mass, skimming it well; and stirring it to the bottom after each skimming.

YANKEE APPLE PUDDING.—Butter the bottom and inside of a deep tin pan. Pare, core, and quarter six or eight large, fine, juicy apples; and strew among them a heaped half-pint or more of broken sugar. Dissolve a tea-spoonful either of soda, sal-eratus, or pearlash, in a pint of sour milk. The soda will take off entirely the acid of the milk, and render the whole very light. Stir the milk, and pour it among the apples. Have ready a good pie-crust, rolled out thick. Lay it over the top of the pan of apples, &c.; trim the edge nicely, and notch it neatly. Put the pudding into a hot oven, and bake it brown. It will require at least an hour, or more, according to its depth. Eat it warm.

This is a good plain family pudding. A similar one may be made of peaches; pared; stoned, and quartered.

406-*FILET GUMBO.—Cut up a pair of fine plump fowls into pieces, as when carving. Lay them in a pan of cold water, till all the blood is drawn out. Put into a pot, two large table-spoonfuls of lard, and set it over the fire. When the lard has come to a boil, put in the chickens with an onion finely minced. Dredge them well with flour, and season slightly with salt and pepper; and, if you like it, a little chopped marjoram. Pour on it two quarts of boiling water. Cover it, and let it simmer slowly for three hours. Then stir into it two heaped tea-spoonfuls of sassafras powder. Afterwards, let it stew five or six minutes longer, and then send it to table in a deep dish; having a dish of boiled rice to be eaten with it by those who like rice.

FINE CABBAGE SOUP.—Take a fine large cabbage, and, after removing the outside leaves, and cutting the stalk short, divide the cabbage into quarters, more than half way down, but not quite to the stem. Lay the cabbage in cold water for half an hour or more. Then set it over the fire in a pot full of boiling water, and let it boil for an hour and a half, skimming it frequently. Then take it out, drain it, and laying it in a deep pan, pour on cold water, and let the cabbage remain in it till cold all through. Next (having drained it from the cold water) cut the cabbage into shreds or small pieces, and put it into a clean pot containing three pints of rich boiling milk, into which you have stirred a quarter of a pound of the best fresh butter; adding a very little salt and pepper. Boil it in the milk about two hours, or till thoroughly done, and quite tender. Then cut up some pieces of bread into small squares. Lay them in a tureen, and pour the soup upon them.

This, being made without meat, is an excellent soup for Lent or fast-days.

It is still better when cauliflowers or broccoli are substituted for cabbage; adding a few blades of mace, or some grated nutmeg.

EXCELLENT PICKLED CABBAGE.—Shred very fine, with a cabbage-cutter, a large fresh red cabbage. Pack it down (with a little salt sprinkled between each layer) in a large stone jar. The jar should be three parts full of the shred cabbage. Then tie up, in a bag of very thin clean muslin, two table-spoonfuls of whole black pepper; the same quantity of cloves; and the same of cinnamon, broken very small, but not powdered. Also a dozen blades of mace. Put two quarts of the best cider-vinegar into a porcelain-lined kettle; throw in the bag of spices, and boil it. Five minutes after it has come to a hard boil, take out the bag of spice, and pour the vinegar hot over the cabbage in the jar; stirring it up from the bottom, so that the vinegar may get all through the cabbage. Then lay the bag of spice on the top, and while the pickle is hot, cover the jar closely. It will be fit for use in two days.

If you find, after awhile, that the pickle tastes too much of the spice, remove the spice-bag.

You may pickle white cabbage in the same way; omitting the cloves, and boiling in the vinegar a second muslin bag, with three ounces of turmeric, which will give the cabbage a fine bright yellow colour. Having put up the cabbage into the jar, lay the turmeric-bag half way down, and the spice-bag on the top. But the turmeric-bag need not be put into the jar if the vinegar has sufficiently coloured the cabbage.

Small onions may be pickled, as above, with turmeric. Always, in preparing onions, for any purpose, peel off the thin outer skin.

MADEIRA HAM.—Take a ham of the very finest sort; a Westphalia one, if you can obtain it. Soak it in water all day and all night; changing the water several times. A Westphalia ham should be soaked two days and nights. Early in the morning of the day it is to be cooked, put it over the fire in a large pot, and boil it four hours, skimming it well. Then take it out; remove the skin, and put the ham into a clean boiler, with sufficient Madeira wine to cover it well. Boil, or rather stew it an hour longer, keeping the pot covered, except when you remove the lid to turn the ham. When well stewed take it up, drain it, and strain the liquor into a porcelain-lined saucepan. Have ready a sufficiency of powdered white sugar. Cover the ham all over with a thick coating of the sugar, and set it into a hot oven to bake for an hour.

Mix some orange or lemon-juice with the liquor, adding sugar and nutmeg. Give it one boil up over the fire, and serve it up in a tureen, as sauce to the ham.

What is left of the ham may be cut next day into thin slices, put into a stew-pan, with the remains of the liquor or sauce poured over it, and stewed for a quarter of an hour. Serve it up all together in the same dish. Instead of Madeira you may use champagne. Bottled cider is also a good substitute.

Fresh venison, pheasants, partridges, grouse, or any other game, (also canvas-back ducks,) cut up and stewed with a mixture of Madeira wine, orange, or lemon-juice, sugar, nutmeg, and a little butter will be found very fine. The birds should first be half roasted, and the gravy saved to add to the stew.

NEW WAY OF DRESSING TERRAPINS.—In buying terrapins, select those only that are large, fat, and thick-bodied. Put them whole into water that is boiling hard at the time, and (adding a little salt) boil them till thoroughly done throughout. Then, taking off the shell, extract the meat, and remove carefully the sand-bag and gall; also all the entrails. They are disgusting, unfit to eat; and are no longer served up in cooking terrapin for the best tables. Cut the meat into pieces, and put it into a stew-pan with its eggs, and sufficient fresh butter to stew it well. Let it stew till quite hot throughout, keeping the pan carefully covered that none of the flavour may escape; but shake it over the fire while stewing. In another pan, make a sauce of beaten yolk of egg, highly flavoured with Madeira or sherry, and powdered nutmeg and mace, and enriched with a large lump of fresh butter. Stir this sauce well over the fire, and when it has almost come to a boil, take it off. Send the terrapin to table hot in a covered dish, and the sauce separately in a sauce-tureen, to be used by those who like it, and omitted by those who prefer the genuine flavour of the terrapin when simply stewed with butter.

This is now the usual mode of dressing terrapins in Maryland and Virginia, and will be found superior to any other.

No dish of terrapins can be good unless the terrapins themselves are of the best quality. It is mistaken economy to buy poor ones. Besides being insipid and tasteless, it takes more in number to fill a dish. The females are the best.

A TERRAPIN POT-PIE.—Take several fine large terrapins, the fattest and thickest you can get. Put them into a large pot of water that is boiling hard; and boil them half an hour or more. Then take them out of the shell, pulling off the outer skin and the toe-nails. Remove the sand-bag and the gall, taking care not to break it, or it will render the whole too bitter to be eaten. Take out also the entrails, and throw them away; as the custom of cooking them is now, very properly, exploded. Then cut up all the meat of the terrapins, taking care to save all the liquid that exudes in cutting up, and also the eggs. Season the whole with pepper, mace, and nutmeg, adding a little salt; and lay among it pieces of fresh butter slightly rolled in flour.

Have ready an ample quantity of paste, made in the proportion of a pound of butter to two large quarts (or pounds) of flour, or a pound and a half of butter to three quarts of flour, and rolled out thick. Butter the inside of an iron pot, and line the sides with paste, till it reaches within one-third of the top. Then put in the pieces of terrapin, with the eggs, butter, &c., and with all the liquid. Lay among the terrapin, square pieces of paste. Then pour in sufficient water to stew the whole properly. Next, cover all with a circular lid, or top-crust of paste, but do not fit it so closely that the gravy cannot bubble up over the edges while cooking. Cut a slit in the top-crust. Place the pot-pie over a good fire, and boil it till the whole is thoroughly done, which will be from three-quarters to an hour, (after it comes to a boil;) taking care not to let it get too dry, but keeping a kettle of hot water to replenish it if necessary. When done, take it up in a deep dish, and serve it hot. Then let every one add what seasoning they choose.

It may be much improved by mixing among the pieces of terrapin (before putting them into the pie) some yolks of hard-boiled eggs, grated or minced. They will enrich the gravy.

A BEEF-STEAK POT-PIE.—Take a sufficiency of tender beef-steaks from the sirloin, removing all the fat and bone. Season them slightly with pepper and salt; adding also some nutmeg. Put them into a pot with plenty of water, and par-boil them. Meanwhile, make a large portion of paste, (a pot-pie with but little paste is no better than a mere stew,) and roll it out thick. If you use suet for shortening, allow to every two quarts or two pounds of flour a large half-pound of suet, divested of the skin and strings, and minced as finely as possible with a chopping-knife. Sprinkle in a very little salt. Mix the suet with the flour in a large pan, rubbing it fine with your hands, and adding gradually sufficient cold water to make a stiff dough. Then transfer the lump of dough to the paste-board; knead it well with your hands; and beat it hard on all sides with the rolling-pin. Next roll it out into sheets. Line the sides of a pot with a portion of the dough. Then put in the beef; adding for gravy the liquid in which it was boiled, and a little hot water. Also, some potatoes sliced or quartered. Intersperse the meat with square slices of paste. Finish by covering it with a lid of paste, having a slit in the top: but do not fit the lid too closely. Then placing the pot over the fire, let it boil from three-quarters to an hour, (after it comes to a boil,) replenishing it, if necessary, with more hot water. This will be found an excellent family dish.

CHICKEN POT-PIE.—Cut up, and par-boil a pair of large fowls, seasoning them with pepper, salt, and nutmeg. You may add some small slices of cold ham; in which case add no salt, as the ham will make it salt enough. Or you may put in some pieces of the lean of fresh pork. You may prepare a suet-paste; but for a chicken pot-pie it is best to make the paste of butter, which should be fresh, and of the best quality. Allow to each quart of flour, a small half-pound of butter. There should be enough for a great deal of paste. Line the sides of the pot, two-thirds up, with paste. Put in the chickens, with the liquor in which they were parboiled. You may add some sliced potatoes. Intersperse the pieces of chicken with layers of paste in square slices. Then cover the whole with a lid of paste, not fitting very closely. Make a slit in the top, and boil the pie about three-quarters of an hour or more.

BROILED MUSHROOMS.—Take the largest and finest fresh mushrooms. Peel them, and cut off the stems as closely as possible. Lay the mushrooms on their backs, upon a large flat dish; and into the hollow or cup of each put a piece of fresh butter, and season it with a little black pepper. Set a clean gridiron over a bed of clear hot coals, and when it is well heated, put on the mushrooms, and broil them thoroughly. The gridiron should be one with grooved bars, so as to retain the gravy. When the first gridiron-full of mushrooms is well broiled, put them with their liquor into a hot dish, and keep them closely covered while the rest are broiling. This is an excellent way of cooking mushrooms.

AN EASY WAY TO PICKLE MUSHROOMS.—Take two quarts of small freshly-gathered mushrooms. With a sharp-pointed knife peel off, carefully, their thin outside skin; and cut off the stalks closely. Prepare eight little bags of very thin clear muslin, and tie up in each bag six blades of mace; six slices of root-ginger; and a small nutmeg (or half a large one) broken small, but not powdered. Have ready four glass jars, such as are considered to hold a quart. Lay a bag of spice in the bottom of each; then put in a pint of the mushrooms, laying a second bag of spice on the top. Have ready a sufficiency of the best cider-vinegar, very slightly seasoned with salt; allowing to each quart of vinegar but a salt-spoon of salt. Fill up the jars with the vinegar, finishing at the top with two table-spoonfuls of sweet oil. Immediately close up the jars, corking them tightly; and pasting thick paper, or tying a piece of leather or bladder closely down over the corks.

If you wish the mushrooms to be of a dark colour when pickled, add half a dozen cloves to each bag of spice; but the clove-taste will most likely overpower that of the mushrooms. On no account omit the oil.

If you cannot obtain button-mushrooms, cut large ones into four quarters, first peeling them and removing the stems.

BREAKFAST ROLLS.—These rolls must be mixed the night before, near bed-time. Sift three quarts of flour into a deep pan, and cut up into it a half-pint cup-full (or a quarter of a pound) of fresh butter. Rub the butter with your hands into the flour till thoroughly incorporated, and add a very small tea-spoonful of salt. Make a hole in the middle of the flour, and pour in four large table-spoonfuls of excellent yeast. Have ready sufficient warm milk; a pint will generally be enough, (heated but not boiling,) to make it into a light dough. Add the milk gradually; and then knead the dough. Put it into a pan, cover it with a clean thick cloth, and set it in a warm place. Early in the morning, add to the dough a small tea-spoonful of pearl-ash or sal-eratus, or a large tea-spoonful of soda, dissolved in a little warm water. Mix it well in, and knead the dough over again. Then divide it into equal portions, and make each portion into an oval-shaped roll. Draw a deep mark along the top-surface of each with a knife. Put them into a hot oven, and bake them brown.

BUCKWHEAT BATTER PUDDING.—Mix early in the day, a quart of buckwheat meal with a large tea-cup full of Indian meal or of wheat flour; and add a tea-spoonful of salt. Have ready some water, warm but not boiling; and stir it gradually into the pan of meal till it makes a thick batter. Then add two large table-spoonfuls of fresh strong yeast from the brewer’s. Of home-made yeast you will require three or four spoonfuls. Stir the whole very hard; cover the pan and set it near the fire to rise. When quite light, and covered with bubbles, melt a small tea-spoonful of soda or pearl-ash in a little warm water, and stir it into the batter. This, added to the yeast, will make the mixture light enough for a pudding without eggs. Have ready on the fire, a pot of boiling water. Dip in the pudding-cloth, then shake it out, spread it into a bread pan, and dredge it with flour. Pour the batter into the cloth as soon as you have added the soda, and tie it tightly, leaving a vacancy of about one-third, to allow for the swelling of the pudding. Put it into the pot while the water is boiling hard, and boil the pudding fast during an hour or more; buckwheat meal requiring much less time than indian or wheat. While boiling, turn the pudding several times in the water. When done, turn it out on a dish, and send it to table hot. Eat it with butter and sugar, or molasses.

This is a good plain pudding; but the batter must be perfectly light before it is tied up in the cloth; and if the water boils away, replenish the pudding-pot with boiling water from a kettle. To put cold water into a boiling pot will most certainly spoil whatever pudding is cooking in it, rendering it heavy, flat, and unfit to eat.

If you intend having buckwheat cakes at breakfast, and this pudding at dinner, mix at once sufficient batter for both purposes, adding the soda at the last, just before you put the pudding into the cloth.

Yeast-powders will be still better than soda; real yeast having previously been used when first mixing the batter. To use yeast-powders, dissolve the contents of the blue paper (super-carbonate of soda) in a little warm water, and stir it into the batter. Then, directly after, melt in another cup the powder from the white paper, (tartaric acid,) and stir that in also.

BUCKWHEAT PORRIDGE.—Boil a quart of rich milk, and when it has come to a hard boil, stir in, gradually, as much buckwheat meal as will make it of the consistence of very thick mush, adding a tea-spoon of salt, (not more,) and a table-spoonful of fresh butter. Five minutes after it is thick enough, remove it from the fire. If the milk is previously boiling hard, and continues to boil while the meal is going in, but little more cooking will be necessary.

APPLE TAPIOCA.—Take a quart bowl, and half fill it with tapioca: then fill it very nearly to the top with cold water, allowing a little space for the tapioca to swell in soaking. Cover it, and let it stand all night. In the morning, pare and core six or eight fine pippin or bell-flower apples. Put them into a preserving kettle; filling up the holes from whence the cores were extracted with powdered sugar, and the grated yellow rind of one large lemon, or two small ones; and also the juice. Stew among the apples additional sugar, so as to make them agreeably sweet. Add about half enough of water to cover them. This will be sufficient to keep them from burning. Stew them gently till about half done; turning them carefully several times. Then put in the tapioca, and let it simmer with them till perfectly clear, and the apples are tender and well done throughout; but not long enough for them to break and fall to pieces. The tapioca will form a fine clear jelly all round the apples.

This is a nice dessert for children. And also, cooling and nourishing for invalids.

Quinces may be done in the same manner. They require more cooking than apples. For quinces, it is best to use, as flavouring, the grated yellow rind, and the juice of very ripe oranges.

TERRA FIRMA.—Take a piece of rennet about four inches square, and wash it in two or three cold waters to get off all the salt. Then wipe it dry, put it into a cup, and pour on sufficient lukewarm water to cover it well. Let it stand four or five hours, or all night. Then stir the rennet-water into three pints of rich unskimmed milk, flavoured with rose or peach-water. Cover the pan of milk, and set it on the hearth near the fire, till it forms a very firm curd. Then take it out, (draining off the whey,) put it into a clean sieve, (under which set a pan to receive the droppings,) and with the back of a broad flat wooden ladle, press all the remaining whey out of the curd. Next put the mass of curd into a deep bowl to mould it; and set it on ice till tea-time. Then transfer it to a deep glass bowl or dish, and pour all round it some cream sweetened well with sugar, and flavoured with rose or peach like the curd. On the curd lay circles of small sweetmeats, such as preserved strawberries, raspberries, or gooseberries. You may add to the cream that is to surround it, white wine and nutmeg.

TO USE COLD PUDDING.—If you have a large piece of boiled pudding left after dinner, (such as plum pudding, indian pudding, or batter pudding,) and you wish to cook it next day, tie it up in a cloth, and put it into a pot of boiling water, and keep it boiling hard for half an hour or more. It will be found as good as on the first day, and perhaps rather better; and it will be far more palatable, as well as more wholesome than if sliced, and fried, or broiled. Eat it with the same sauce as on the preceding day.

TO KEEP EGGS.—Break some glue into pieces, and boil it in sufficient water to make a thin solution. While warm, dip a brush into it, and go carefully over every egg. They must all be quite fresh. When the eggs are thoroughly glazed with the glue, spread them out to dry. When quite dry, pack them in kegs or boxes, with dry wood-ashes or saw-dust, (of which there must be a plentiful portion,) putting a thick layer of the ashes or saw-dust at the bottom and top of the keg. This is an excellent way of keeping eggs for sea-voyages, and is well worth the trouble. Before using them, soak them in warm water to get off the coating of glue.

FINE FRENCH MUSTARD.—Take a sufficient quantity of green tarragon leaves, (picked from the stalks) and put them into a wide-mouthed glass jar till it is half full; pressing them down hard. Then fill up the jar with the best cider-vinegar, and cork it closely. Let it infuse a week or two. Then pour off the vinegar into a pitcher, remove all the tarragon from the jar, and put in an equal quantity of fresh leaves of the plant, and pour back the same vinegar from the pitcher. Cork it again, and let the last tarragon remain in the jar. In another fortnight the vinegar will be sufficiently flavoured with tarragon to use it for French mustard, or for other purposes. Then peel a clove of garlic, (not more than one,) and mince it as fine as possible. Mix it into four ounces (a quarter of a pound) of the best mustard-powder, in a deep white pan. Take a jill, or two large wine-glasses of the tarragon vinegar, (strained from the leaves,) pour it into a mug, and mix with it thoroughly an equal quantity of salad oil. Then with the mixture of vinegar and oil, moisten the mustard-powder, gradually, (using a wooden spoon,) till you get it a very little thicker than the usual consistence of made mustard. Put it into small clean, white jars, and cork them closely.

If you find that the above quantity of oil and vinegar will make the mustard too thin, you need not use the whole of the liquid. If the mustard seems too thick, dilute it gradually with a little more of the oil and vinegar.

This mustard is very superior to the common preparation, and is universally liked; particularly with beef and mutton. It must be kept closely corked. It is usual to bring it to table in the little white jar, with a small spoon beside it.

The herb tarragon may be had green and fresh in July and August. It is much used in French cookery, as a seasoning for stews, soups, &c.

Tarragon vinegar is very good with boiled cabbage or greens. The tarragon leaves of the second infusion should be kept remaining in the jar, pouring off the vinegar from them as it is wanted. A small quantity may be kept in a cruet; retaining the leaves at the bottom.

A WASHINGTON PUDDING.—Pick, and wash clean half a pound of Zante currants; drain them, and wipe them in a towel, and then spread them out on a flat dish, and place them before the fire to dry thoroughly. Prepare about a quarter of a pound or half a pint of finely-grated bread-crumbs. Have ready a heaping tea-spoonful of powdered mace, cinnamon, and nutmeg mixed. When the currants are dry, dredge them thickly on all sides with flour, to prevent their sinking or clodding in the pudding while baking. Cut up in a deep pan half a pound of the best fresh butter, and add to it half a pound of fine white sugar, powdered. Stir the butter and sugar together, with a wooden spaddle, till they are very light and creamy. Then add a table-spoonful of wine, and a table-spoonful of brandy. Beat in a shallow pan eight eggs till perfectly light, and as thick as a good boiled custard. Afterwards, mix with them, gradually, a pint of rich milk and the grated bread-crumbs, stirred in alternately. Next, stir this mixture, by degrees, into the pan of beaten butter and sugar; and add the currants, a few at a time. Finish with a table-spoonful of strong rose-water, or a wine-glass full, if it is not very strong. Stir the whole very hard. Butter a large deep white dish; or two of soup-plate size. Put in the batter. Set it directly into a brisk oven, and bake it well. When cold, dredge the surface with powdered sugar. Serve it up in the dish in which it was baked. You may ornament the top with bits of citron cut into leaves and forming a wreath; or with circles of preserved strawberries.

This will be found a very fine pudding. It must be baked in time to become quite cold before dinner.

For currants, you may substitute raisins of the best quality; seeded, cut in half, and well dredged with flour.

Instead of rose-water you may stir in the yellow rind (finely grated) of one large lemon, or two small ones, and their juice also.

NEW WAY OF WASHING SILK.—For ribbons, cravats, and other small articles of silk, put a sufficiency of the best fresh camphine oil into a large basin, and press and squeeze the things well through it, without either soap or water. Then squeeze them, till as dry as you can get them: open them out; and having washed the basin, put into it some fresh camphine, and wash the articles through that in the same manner as before. Have hot irons ready, and as the things come out of the second camphine, (after well squeezing and shaking them, but not rinsing,) spread them open on the ironing-sheet, and iron them smoothly and evenly on the wrong side. Do each article, as soon as it has had the second washing, as they should remain wet as short a time as possible.

TO SAVE STAIR-CARPETS.—Stair-carpets always wear out first (and sometimes very soon) at those parts that go against the edges or ledges of the stairs. They will last much longer at the edges, (indeed, as long as any other part of the carpet,) if the following precaution is taken. Get some old carpeting, (first made very clean,) and cut it into strips just the width of the stair-carpet. Each strip must be wide enough to put on double. Nail these strips, carefully and smoothly, on the round edge of each stair, so as to cover it entirely, above and below. Afterwards, put down the stair-carpet. When it is taken up to have the stairs washed, these strips will be found no inconvenience to the cleaning; taking care, however, if any of the nails or tacks get loosened, to drive them in again tightly; and if bent, to replace them by new ones. The slips must have time to get quite dry before the carpet is put down again.