A fillet or round of fresh pork is excellent stewed with sweet potatoes, which must be scraped or pared, and split in half.

BEEF’S TONGUE STEWED.—Take a fresh beef’s tongue of the largest size. Remove the little bones, skin, &c., from about the root, and trim it nicely. Take a table-spoonful each of salt, pepper, and powdered cloves, and mix them all together. Rub the tongue well all over with this seasoning. Lay it in a deep earthen pan, cover it with the best cider vinegar, and let it stand three days, turning it frequently, and keeping it closely covered. Then (having wiped off all the seasoning) put the tongue into a stew-pot, and add half a pint of water—not more—and stew it slowly till quite done. Have ready some force-meat balls, made with minced veal, mixed with the ingredients usual in force-meat. Put in the balls about twenty minutes before you take up the tongue. When it is thoroughly done, and tender all through, peel it, and send it to table with the force-meat balls round it.

BAKED TONGUE.—Take a large smoked tongue, put it into warm water and soak it all day. Change the water in the evening, and then let it remain in soak all night. Before you cook it, trim the root handsomely. Make a coarse paste or dough, merely of flour and water, as it is not to be eaten. Roll it out thin, and enclose the tongue in it. Put it into an oven, and bake it slowly. It will require four hours or more. When you think it is done, break a little of the paste just over the thickest part, and try it by sticking a fork through it. If not perfectly tender, let it bake a while longer. When quite done, remove the paste, and either serve up the tongue, or set it away to get cold. This is the best way of cooking a tongue to be eaten cold. If to be eaten warm, send it to table surrounded with mashed potatoes, and the root concealed with parsley sprigs. The best way to carve a tongue, is to cut it across in round slices, beginning at the middle. If cut lengthways the flavour will be impaired. Nevertheless, if you have two tongues, and wish to make a large handsome-looking dish of them, (having first removed the root,) split one lengthways, and lay the two halves spread open and near together on a bed of mashed potatoes; and cut the other tongue into circular slices. Arrange these slices in a handsome form or pattern all round the split tongue that occupies the centre of the mashed potatoe; and decorate the whole with sprigs of double parsley. If the tongues are cold, instead of mashed potatoe, lay them on a bed of salad-dressed lettuce, cut or chopped very small; or on chopped celery, dressed as lettuce.

FILLET OF PORK.—Cut a fillet or round, handsomely and evenly, from a fine leg of fresh pork. Remove the bone. Make a stuffing or force-meat of grated bread-crumbs; butter; a tea-spoonful of sweet-marjoram or tarragon leaves; and sage leaves enough to make a small table-spoonful, when minced or rubbed fine; all well mixed, and slightly seasoned with pepper and salt. Add some beaten yolk of egg to bind the whole together; then stuff it closely into the hole from whence the bone was taken. Score the skin of the pork in circles to go all round the fillet. These circles should be very close together, or not quite half an inch apart. Rub into them, slightly, a little powdered sage. Put it on the spit, and roast it well, till it is thoroughly done throughout; as pork, if the least underdone, is not fit to eat. Place it for the first hour not very close to the fire, that the meat may get well heated all through, before the skin begins to harden so as to prevent the heat from penetrating sufficiently. Then set it as near the fire as it can be placed without danger of scorching. Keep it roasting steadily with a bright, good, regular fire, for two or three hours, or longer still if it is a large fillet. It may require near four hours. Baste it at the beginning with sweet oil (which will make the skin very crisp) or with lard. Afterwards, baste it with its own gravy. When done, skim the fat from the gravy, and then dredge in a little flour to thicken it. Send the pork to table with the gravy in a boat; and a small tureen of apple-sauce, made very thick, flavoured with lemon, and sweetened well.

A fillet of pork is excellent stewed slowly in a very little water, having in the same stew-pot some sweet potatoes, peeled, split, and cut into long pieces. If stewed, put no sage in the stuffing; and remove the skin of the pork. This is an excellent family dish in the autumn.

ITALIAN PORK.—Take a nice leg of fresh pork; rub it well with fine salt, and let it lie in the salt for a week or ten days. When you wish to cook it, put the pork into a large pot with just sufficient water to cover it; and let it simmer, slowly, during four hours; skimming it well. Then take it out, and lay it on a large dish. Pour the water from the pot into an earthen pan; skim it, and let it cool while you are skinning the pork. Then put into the pot, a pint of good cider vinegar, mixed with half a pound of brown sugar, and a pint of the water in which the pork has been boiled, and from which all the fat has been carefully skimmed off. Put in the pork with the upper side towards the bottom of the pot. Set it again over the fire, (which must first be increased,) and heat the inside of the pot-lid by standing it upright against the front of the fire. Then cover the pot closely, and let the pork stew for an hour and a half longer; basting it frequently with the liquid around it, and keeping the pot-lid as hot as possible that the meat may be well browned. When done, the pork will have somewhat the appearance of being coated with molasses. Serve up the gravy with it. What is left of the meat may be sliced cold for breakfast or luncheon.

You may stew with it when the pork is put into the pot a second time, some large chesnuts, previously boiled and peeled. Or, instead of chesnuts, sweet potatoes, scraped, split, and cut into small pieces.

PORK OLIVES.—Cut slices from a fillet or leg of cold fresh pork. Make a force-meat in the usual manner, only substituting for sweet herbs some sage-leaves chopped fine. When the slices are covered with the force-meat, and rolled up and tied round, stew them slowly either in cold gravy left of the pork, or in fresh lard. Drain them well before they go to table. Serve them up on a bed of mashed turnips or potatoes, or of mashed sweet potatoes, if in season.

PIGS’ FEET FRIED.—Pigs’ feet are frequently used for jelly, instead of calves’ feet. They are very good for this purpose, but a larger number is required (from eight to ten or twelve) to make the jelly sufficiently firm. After they have been boiled for jelly, extract the bones, and put the meat into a deep dish; cover it with some good cider-vinegar, seasoned with sugar and a little salt and cayenne. Then cover the dish, and set it away for the night. Next morning, take out the meat, and having drained it well from the vinegar, put it into a frying-pan in which some lard has just come to a boil, and fry it for a breakfast dish.

CONNECTICUT SAUSAGE-MEAT.—To fifteen pounds of the lean of fresh pork, allow five pounds of the fat. Having removed the skin, sinews, and gristle, chop both the fat and lean as fine as possible, and mix them well together. Rub to a powder sufficient sage-leaves to make four ounces when done. Mix the sage with three ounces of fine salt, two ounces of brown sugar, an ounce of powdered black pepper, and a quarter of an ounce of cayenne. Add this seasoning to the chopped pork, and mix it thoroughly. Pack the sausage-meat down, hard and closely, into stone jars, which must be kept in a cool place, and well covered. When wanted for use, make some of it into small, flat cakes, dredge them with flour, and fry them well. The fat that exudes from the sausage-cakes, while frying, will be sufficient to cook them in.

A FINE VENISON PIE.—Cut steaks from a loin, or haunch of venison, which should be as freshly killed as you can get it. The strange prejudice in favour of hard, black-looking venison, that has been kept till the juices are all dried up, is fast subsiding; the preference is now given to that which has been newly killed, whenever it can be obtained. Those who have eaten venison fresh from the woods, will never again be able to relish it in the state in which it is brought to the Atlantic cities.

Having removed the bones, and seasoned it with a little salt and pepper, put the venison into a pot, with barely as much water as will cover it, and let it stew till perfectly tender, skimming it occasionally. Then take it out, and set it to cool, saving the gravy in a bowl. Make a light paste, in the proportion of three quarters of a pound of fresh butter to a pound and a half of flour. Divide the paste into two portions, and roll it out rather thick. Butter a deep dish, and line it with one of the sheets of paste. Then put in the venison. Season the gravy with a glass of very good wine, either red or white, a few blades of mace, and a powdered nutmeg. Stir into it the crumbled yolks of some hard-boiled eggs. Pour the gravy over the meat, and put on the other sheet of paste as the lid of the pie. Notch it handsomely round the edges, and bake it well. If a steady heat is kept up, it will be done in an hour. Send it to table hot.

Instead of wine, you may put into the gravy a glass of currant-jelly.

Any sort of game may be made into a pie, in the above manner.

A VERY PLAIN VENISON PIE.—Cut from the bone some good pieces of fresh venison; season them a little with salt and pepper, and put them into a pot, with plenty of sliced potatoes, (either white or sweet,) and barely as much water as will cover the whole. Set it over the fire, and let it stew slowly, till the meat is tender, and the potatoes also. Make a paste of flour shortened with cold gravy, or drippings saved from roast venison. The fat must be removed from the surface of the cold gravy, of which you may allow half a pint to each pound of flour. Mix half the shortening with the flour, using a broad knife or a spoon for the purpose, and adding gradually sufficient cold water to make it into a stiff dough. Beat the lump of dough well on all sides, with the rolling-pin. Then take it out of the pan, roll it into a thick sheet, and spread evenly over it with a knife the remainder of the drippings. Flour it, fold it up, beat it with the rolling-pin, let it rest a short time, and then roll it out again. Divide it into two sheets; grease a pie-dish, and line the bottom and sides with one sheet. Put in the venison and potatoes, with a portion of the gravy. Lay on the other sheet of paste, as a lid, and crimp the edges. Set the pie into the oven, and bake it brown. Eat it either hot or cold.

If you have no cold venison drippings, use drippings of cold roast-beef; or an equal mixture of lard and butter.

A beef-pie may be made as above.

Mutton-pies are not recommended; as mutton cooked in a pie is entirely too strong. The fat or drippings of mutton should never be used in any sort of cooking, as it tastes exactly like tallow, which it really is.

The above quantity of paste is only sufficient for a small pie. Paste for meat-pies should be made very thick.

An excellent pot-pie may be made with venison and potatoes previously stewed together. Boiled paste is always best when shortened with minced suet. Beef-suet is superior to any other.

A VENISON PUDDING.—Take nice steaks of fresh venison; season them slightly with salt and pepper; put them into a pot, with a piece of fresh butter, and stew them in barely sufficient water to keep them from scorching. When they are quite tender, take them, up; cut all the meat from the bones, and set it to cool. Save the gravy, and when cold carefully remove all the fat from the surface. Prepare a paste, in the proportion of three quarters of a pound of beef-suet, finely minced, to two pounds of flour. Rub the suet thoroughly into the flour, adding a small salt-spoon of salt, and sufficient cold water to moisten it into a stiff dough. Beat the lump of dough, on all sides, with the rolling-pin, to increase the lightness of the paste. Roll it out thick; put the venison into it; and pour on enough of the gravy to wet the meat all through. Then close over the paste, so as to form a large dumpling, with the venison in the middle. Have ready a thick pudding-cloth, that has been dipped in boiling water, shaken out, dredged with flour, and spread open in a broad pan. Place the pudding in the cloth, tie it firmly, leaving room for the pudding to swell; and, to prevent the water getting in, stop up the tying-place with a bit of coarse dough. Lay an old plate at the bottom of a large pot of boiling water; put in the pudding, and keep it boiling steadily for an hour or more, turning it several times. When done, dip it into cold water, untie the cloth, and turn out the pudding. Send it to table hot.

A beef-steak pudding may be made as above.

You may make the crust of fresh butter, instead of suet; allowing a pound of butter to two pounds, or two quarts of flour.

VENISON CHESNUT PUDDING.—Take some steaks of fresh-killed venison; season them slightly with pepper and salt. Have ready a sufficient quantity of large chesnuts, boiled and peeled. Make a crust of flour and suet, in the proportion of three quarters of a pound of finely minced suet to two pounds of flour. Roll it out thick, in two pieces, and place on one piece the venison and chesnuts, in alternate layers. Pour on a little water. Cover it with the other piece of paste, uniting it closely round the edges. Put it into a strong pudding-cloth; tie it tightly, and plaster the tying-place with a lump of flour and water. Put the pudding into a pot of boiling water, and boil it four hours.

For the chesnuts, you may substitute cold, boiled sweet potatoes, cut into round, thick slices.

This is an excellent pudding in a venison country; but the meat must be very fresh and juicy. The paste may be made with butter.

FRENCH STEW OF RABBITS.—Having cut up the rabbits, lay the pieces in cold water, to soak out the blood. Then wash them through another water. Season them with a little pepper, some powdered mace and nutmeg, and the yellow rind of a lemon grated. Put them into a jar, or a wide-mouthed pitcher, adding some chopped celery, sweet-marjoram, and tarragon leaves. Intersperse them with a few small thin slices of cold ham or smoked tongue, and add a tea-cup full of water and two glasses of white wine. Cover the jar very closely, so that none of the flavour may escape with the steam; set it over the fire in a large kettle of cold water, and let it stew slowly two hours. When nearly done, add some pieces of butter rolled in flour.

TONGUE TOAST.—Take a cold smoked tongue that has been well boiled; and grate it with a coarse grater, or mince it fine. Mix it with cream, and beaten yolk of egg; and give it a simmer over the fire. Having first cut off all the crust, toast very nicely some slices of bread; and then butter them rather slightly. Lay them in a flat dish that has been heated before the fire; and cover each slice of toast thickly with the tongue-mixture, spread on hot; and send them to table covered. This is a nice breakfast or supper dish.

For tongue, you may substitute cold ham finely minced.

BISCUIT SANDWICHES.—Split some light soft milk biscuits (or small French rolls) and butter them. Cover the lower half thickly with grated ham, or smoked tongue; pressing it down upon the butter. Then put on the upper half or lid; pressing that on, to make it stick. Pile the biscuits handsomely in a pyramid upon a flat dish, and place among them, at regular distances, green sprigs of pepper-grass, corn-salad, water-cresses, or curled parsley, allowing four or six to each biscuit. Put in the sprigs between the upper and lower halves of the biscuits, so that they may stick out at the edges.

POTTED HAM.—Take some cold ham, slice it, and mince it small, fat and lean together. Then pound it in a mortar; seasoning it as you proceed with cayenne pepper, powdered mace, and powdered nutmeg. Then fill with it a large deep pan, and set it in an oven for half an hour. Afterwards pack it down hard in a stone jar, and fill up the jar with lard. Cover it closely, and paste down a thick paper over the jar. If sufficiently seasoned, it will keep well in winter; and is convenient for sandwiches, or on the tea-table. A jar of this will be found useful to travellers in remote places.

A FRENCH HAM PIE.—Having soaked and boiled a small ham, and taken out the bone, trim the ham nicely so as to make it a good shape; and of the bone and trimmings make a rich gravy, by stewing them in a sauce-pan with a little water; carefully skimming off the fat. Make a sufficient quantity of force-meat, out of cold roast chicken or veal, minced suet, grated bread-crumbs, butter, pepper, chopped sweet-marjoram or tarragon; and grated lemon-peel, adding the lemon-juice, and some beaten egg. Mix the ingredients thoroughly. You may add some chopped oysters.

Having made a standing crust, allowing to two pounds of flour half a pound of butter, and a pound of minced suet, wetted to a paste with boiling water, put in the ham, (moistening it with the gravy,) and fill in all the vacancies with the force-meat, having a layer of force-meat at the bottom and top. Then put on the lid, pinching the edges together so as to close them well. Brush the paste all over with beaten yolk of egg; then put on the ornamental flowers and leaves that have been cut out of the dough. Bake it three or four hours. It may be eaten warm, but is generally preferred cold. It keeps well, if carefully secluded from the air.

TONGUE PIE is made as above; only substituting a smoked tongue for the ham. The tongue must be nicely trimmed and peeled, and the root minced fine, and mixed with the veal or chicken force-meat.

HAM TOAST.—Grate a sufficiency of the lean of cold ham. Mix some beaten yolk of egg with a little cream, and thicken it with the grated ham. Then put the mixture into a sauce-pan over the fire, and let it simmer awhile. Have ready some slices of bread nicely toasted (all the crust being pared off) and well buttered. Spread it over thickly with the ham mixture, and send it to table warm.

POULTRY, GAME, ETC.

CHICKENS STEWED WHOLE.—Having trussed a pair of fine fat young fowls or chickens, (with the liver under one wing, and the gizzard under the other,) fill the inside with large oysters, secured from falling out, by fastening tape round the bodies of the fowls. Put them into a tin butter-kettle with a close cover. Set the kettle into a larger pot or sauce-pan of boiling water, (which must not reach quite to the top of the kettle,) and place it over the fire. Keep it boiling till the fowls are well done, which they should be in about an hour after they begin to simmer. Occasionally take off the lid to remove the scum; and be sure to put it on again closely. As the water in the outside pot boils away, replenish it with more hot water from a tea-kettle that is kept boiling hard. When the fowls are stewed quite tender, remove them from the fire; take from them all the gravy that is about them, and put it into a small sauce-pan, covering closely the kettle in which they were stewed, and leaving the fowls in it to keep warm. Then add to the gravy two table-spoonfuls of butter rolled in flour; two table-spoonfuls of chopped oysters; the yolks of three hard-boiled eggs minced fine; half a grated nutmeg; four blades of mace; and a small tea-cup of cream. Boil this gravy about five minutes. Put the fowls on a dish, and send them to table, accompanied by the gravy in a sauce-boat. This is an excellent way of cooking chickens.

FOWL AND OYSTERS.—Take a fine fat young fowl, and having trussed it for boiling, fill the body and crop with oysters, seasoned with a few blades of mace; tying it round with twine to keep them in. Put the fowl into a tall strait-sided jar, and cover it closely. Then place the jar in a kettle of water; set it over the fire, and let it boil at least an hour and a half after the water has come to a hard boil. When it is done, take out the fowl, and keep it hot while you prepare the gravy, of which you will find a quantity in the jar. Transfer this gravy to a sauce-pan; enrich it with the beaten yolks of two eggs, mixed with three table-spoonfuls of cream; and add a large table-spoonful of fresh butter rolled in flour. If you cannot get cream, you must have a double portion of butter. Set this sauce over the fire; stirring it well; and when it comes to a boil, add twenty oysters chopped small. In five minutes take it off; put it into a sauce-boat, and serve it up with the fowl, which cooked in this manner will be found excellent.

Clams may be substituted for oysters; but they should be removed from the fowl before it is sent to table. Their flavour being drawn out into the gravy, the clams themselves will be found tough, tasteless, and not proper to be eaten.

FRENCH CHICKEN PIE.—Parboil a pair of full-grown, but fat and tender chickens. Then take the giblets, and put them into a small sauce-pan with as much of the water in which the chickens were parboiled as will cover them well, and stew them for gravy; add a bunch of sweet herbs and a few blades of mace. When the chickens are cold, dissect them as if for carving. Line a deep dish with thick puff-paste, and put in the pieces of chicken. Take a nice thin slice of cold ham, or two slices of smoked tongue, and pound them one at a time in a marble mortar, pounding also the livers of the chickens, and the yolks of half a dozen hard-boiled eggs. Make this force-meat into balls, and intersperse them among the pieces of chicken. Add some bits of fresh butter rolled in flour, and then (having removed the giblets) pour on the gravy. Cover the pie with a lid of puff-paste, rolled out thick; and notch the edges handsomely; placing a knot or ornament of paste on the centre of the top. Set it directly into a well-heated oven, and bake it brown. It should be eaten warm.

This pie will be greatly improved by a pint of mushrooms, cut into pieces. Also by a small tea-cup of cream.

Any pie of poultry, pigeons, or game may be made in this manner.

CHICKEN GUMBO.—Cut up a young fowl as if for a fricassee. Put into a stew-pan a large table-spoonful of fresh butter, mixed with a tea-spoonful of flour, and an onion finely minced. Brown them over the fire, and then add a quart of water, and the pieces of chicken, with a large quarter of a peck of ochras, (first sliced thin, and then chopped,) and a salt-spoon of salt. Cover the pan, and let the whole stew together till the ochras are entirely dissolved, and the fowl thoroughly done. If it is a very young chicken, do not put it in at first; as half an hour will be sufficient to cook it. Serve it up hot in a deep dish.

TOMATO CHICKEN.—Take four small chickens or two large ones, and cut them up as for carving. Put them into a stew-pan, with one or two large slices of cold boiled ham cut into little bits; eight or ten large tomatoes; an onion sliced; a bunch of pot-herbs, (cut up;) a small green pepper, (the seeds and veins first extracted;) half a dozen blades of mace; a table-spoonful of lard, or of fresh butter rolled in flour; and two pounded crackers, or a handful of grated bread-crumbs. Add a tumbler or half a pint of water. Cover the sauce-pan closely with a cloth beneath the lid; set it on hot coals, or over a moderate fire; and let it stew slowly till the chickens are thoroughly done, and the tomatoes entirely dissolved. Turn it out into a deep dish.

Rabbits may be stewed in this manner. Also, veal steaks, cut thin and small.

TURKEY AND CHICKEN PATTIES.—Take the white part of some cold turkey or chicken, and mince it very fine. Mince also some cold boiled ham or smoked tongue, and then mix the turkey and ham together. Add the yolks of some hard-boiled eggs, grated or minced; a very little cayenne; and some powdered mace and nutmeg. Moisten the whole with cream or fresh butter. Have ready some puff-paste shells, that have been baked empty in patty-pans. Place them on a large dish, and fill them with the mixture.

CHICKEN RICE PUDDING.—Parboil a fine fowl, and cut it up. Boil, till soft and dry, a pint of rice; and while warm, mix with it a large table-spoonful of fresh butter. Beat four eggs very light; and then mix them, gradually, with the rice. Spread a coating of the rice, &c., over the bottom and sides of a deep dish. Place on it the pieces of the parboiled fowl, with a little of the liquid in which it was boiled—seasoned with powdered mace and nutmeg. Add some bits of fresh butter rolled in flour, and a little cream. Cover the dish closely with the remainder of the rice; set the pudding immediately into the oven and bake it brown.

Cold chicken or turkey cooked the day before may be used for this purpose. The pudding may be improved by the addition of a few very thin, small slices of cold ham or smoked tongue.

RICE CROQUETTES.—Boil half a pound of rice till it becomes quite soft and dry. Then mix with it two table-spoonfuls of rich (but not strong) grated cheese, a small tea-spoonful of powdered mace, and sufficient fresh butter to moisten it. Mince very fine six table-spoonfuls of the white part of cold chicken or turkey, the soft parts of six large oysters, and a sprig or two of tarragon or parsley; add a grated nutmeg, and the yellow rind of a lemon. Mix the whole well, moistening it with cream or white wine. Take of the prepared rice a portion about the size of an egg, flatten it, and put into the centre a dessert-spoonful of the mixture; close the rice round it as you would the paste round a dumpling-apple. Then form it into the shape of an egg. Brush it over with some beaten yolk of egg, and then dredge it with pounded crackers. In this way make up the whole into oval balls. Have ready, in a sauce-pan over the fire, a pound of boiling lard. Into this throw the croquettes, two at a time, so as to brown them. Let them brown for a few minutes; then take them out with a perforated skimmer. Drain them from the lard, and serve them up hot, garnished with curled parsley.

COLUMBUS EGGS.—Take twelve hard-boiled eggs. Peel off the shells, and cut the eggs into equal halves; cutting off also a little piece from each of the ends to enable them to stand alone, in the form of cups. Chop the yolks, and with them mix cold ham or smoked tongue, minced as finely as possible. Moisten the mixture with cream, (or a little fresh butter,) and season it with powdered mace or nutmeg. Fill with it the cups or empty whites of the eggs, (being careful not to break them;) pressing the mixture down, and smoothing it nicely. Arrange them on a dish; putting two halves close together, and standing them upright, so as to look like whole eggs.

WHITE FRICASSEE.—Cut a pair of chickens into pieces, as for carving; and wash them through two or three waters. Then lay them in a large pan, sprinkle them slightly with salt, and fill up the pan with boiling water. Cover it, and let the chickens stand for half an hour. Then put them immediately into a stew-pan; adding a few blades of mace, and a few whole pepper-corns, and a handful of celery, split thin and chopped finely; also, a small white onion sliced. Pour on cold milk and water (mixed in equal portions) sufficient to cover the chickens well. Cover the stew-pan, set it over the fire, and let it stew till the chickens are thoroughly done, and quite tender. While the chickens are stewing, prepare, in a smaller sauce-pan, a gravy or sauce made as follows:—Mix two tea-spoonfuls of flour with as much cold water as will make it like a batter, and stir it till quite smooth and free from lumps. Then add to it, gradually, half a pint of boiling milk. Next put in a quarter of a pound of fresh butter, cut into small pieces. Set it over hot coals, and stir it till it comes to a boil, and the butter is well melted and mixed throughout. Then take it off the fire, and, while it is hot, stir in a glass of madeira or sherry, and four table-spoonfuls of rich cream, and some grated nutmeg. Lastly, take the chickens out of the stew-pan, and pour off all the liquor, &c. Return the chicken to the stew-pan, and pour over it, hot, the above-mentioned gravy. Cover the pan closely, and let it stand in a hot place, or in a kettle of boiling water for ten minutes. Then send it to table in a covered dish.

To the taste of many persons, this fricassee will be improved by adding to the chicken, while stewing, some small, thin slices of cold boiled ham.

Rabbits or veal may be fricasseed in the above manner.

BROWN FRICASSEE.—Half roast a pair of ducks. Then cut them apart, as for carving. If they are wild-ducks, parboil them with a large carrot (cut to pieces) inside of each, to draw out the fishy or sedgy taste. Having thrown away the carrot, cut the ducks into pieces, as for carving. Put them into a clean stew-pan, and season them with pepper and salt. Mix in a deep dish a very small onion minced fine, a table-spoonful of minced or powdered tarragon-leaves, (for which you may substitute sage and sweet-marjoram, if you cannot procure tarragon,) and two or three large tomatoes, scalded, peeled, and quartered, or two large table-spoonfuls of thick tomato catchup. Put in, also, two table-spoonfuls of fresh butter rolled in grated bread-crumbs, and a glass of port wine, claret, or brandy, with a small tea-spoonful of powdered mace. Cover the pieces of duck with this mixture, and then add barely as much water as will keep the whole from burning. Cover the pan closely, and let the fricassee stew slowly for an hour, or till the duck, &c., are thoroughly done.

STEWED WILD DUCKS.—Having rubbed them slightly with salt, and parboiled them for about twenty minutes with a large carrot (cut to pieces) in each, to take off the sedgy or fishy taste, remove the carrots, cut up the ducks, and put them into a stew-pan with just sufficient water to cover them, and some bits of butter rolled slightly in flour. Cover the pan closely; and let the ducks stew for a quarter of an hour or more. Have ready a mixture in the proportion of a wine-glass of sherry or madeira; the grated yellow rind and the juice of a large lemon or orange, and one large table-spoonful of powdered loaf-sugar. Pour this over the ducks, and let them stew in it about five minutes longer. Then serve them up in a deep dish with the gravy about them. Eat the stewed duck on hot plates with heaters under them.

Cold roast duck that has been under-done is very fine stewed as above. Venison also, and wild geese.

TO ROAST CANVAS-BACK DUCKS.—Having trussed the ducks, put into each a thick piece of soft bread that has been soaked in port wine. Place them before a quick fire and roast them from three quarters to an hour. Before they go to table, squeeze over each the juice of a lemon or orange; and serve them up very hot with their own gravy about them. Eat them with currant jelly. Have ready also a gravy made by stewing slowly in a sauce-pan the giblets of the ducks in butter rolled in flour and as little water as possible. Serve up this additional gravy in a boat.

CANVAS-BACK DUCKS DRESSED PLAIN.—Truss the ducks without washing; but wipe them inside and out with a clean dry cloth. Roast them before a rather quick fire for half an hour. Then send them to table hot, upon a large dish placed on a heater. There must also be heaters under each plate, and currant jelly on both sides of the table, to mix with the gravy, on your plate; claret or port wine also, for those who prefer it as an improvement to the gravy.

TO STEW CANVAS-BACK DUCKS.—Put the giblets into a sauce-pan with the yellow rind of a lemon pared thin, a very little water, and a piece of butter rolled in flour, and a very little salt and cayenne. Let them stew gently to make a gravy; keeping the sauce-pan covered. In the mean time, half roast the ducks, saving the gravy that falls from them. Then cut them up; put them into a large stew-pan, with the gravy (having first skimmed off the fat) and merely water enough to keep them from burning. Set the pan over a moderate fire, and let them stew gently till done. Towards the last (having removed the giblets) pour over the ducks the gravy from the small sauce-pan, and stir in a large glass of port wine, and a glass of currant jelly. Send them to table as hot as possible.

PARTRIDGES IN PEARS.—Cut off the necks of the partridges close to the breast. Truss them very tight and round, and rub over them a little salt and cayenne pepper mixed. Cut off one of the legs, and leave the other on. Make a rich paste of flour, butter, and beaten yolk of egg, with as little water as possible. Roll it out thin and evenly, and put a portion of it nicely round each partridge, pressing it on closely with your hand, and forming it into the shape of a large pear. Leave one leg sticking out at the top to resemble the stem. Set them in a pan; and bake them in a dutch oven. In the mean time, make in a small sauce-pan, a rich brown gravy of the livers, and other trimmings of the partridges, and some drippings of roast veal or roasted poultry. It will be better still if you reserve one or two small partridges to cut up, and stew for the gravy. Season it with a little salt and cayenne. When it has boiled long enough to be very thick and rich, take it off, strain it, and put the liquid into a clean sauce-pan. Add the juice of a large orange or lemon, made very sweet with powdered white sugar. Set it over the fire; and when it comes to a boil, stir in the beaten yolks of two eggs. Let it boil two or three minutes longer; then take it off, and keep it hot till the partridges and their paste are thoroughly well-baked. When done, stand up the partridges in a deep dish, and serve up the gravy in a sauce-boat. Ornament the partridge-pears by sticking some orange or lemon leaves into the end that represents the stalk. This is a nice and handsome side dish, of French origin.

Pigeons and quails may be dressed in this manner.

SALMI OF PARTRIDGES, (French dish.)—Having covered two large or four small partridges with very thin slices of fat cold ham, secured with twine, roast them; but see that they are not too much done. Remove the ham, skin the partridges, cut them into pieces, and let them get quite cold. Partridges that have been roasted the preceding day are good for this purpose. Cut off all the meat from the bones, season it with a little cayenne, and put it into a stew-pan. Mix together three table-spoonfuls of sweet oil; a glass of excellent wine (either red or white) and the grated peel and juice of a lemon. Pour this gravy over the partridges, and let them stew in it during ten minutes; the add the beaten yolk of an egg, and stew it about three or four minutes longer. All the time it is stewing, continue to shake or move the pan over the fire. Serve it up hot.

A NICE WAY OF COOKING GAME.—Pheasants, partridges, quails, grouse, plovers, &c., are excellent stuffed with chesnuts: boiled, peeled, and mashed or pounded. Cover the birds with very thin slices of cold ham; then enclose them in vine-leaves tied on securely so as to keep in the gravy. Lay them in a deep dish, and bake them in a close oven that has nothing else in it, (for instance an iron dutch oven,) that the game may imbibe no other flavour. When done, remove the ham and the vine leaves, and dish the birds with the gravy that is about them.

BIRDS WITH MUSHROOMS.—Take two dozen reed-birds, (or other nice small birds,) and truss them as if for roasting. Put into each a button-mushroom; of which you should have a heaping pint after the stalks are all removed. Put the birds, and the remaining mushrooms into a stew-pan. Season them with a very little salt and pepper, and add either a quarter of a pound of fresh butter (divided into four, and slightly rolled in flour) or a pint of rich cream. If cream is not plenty, you may use half butter and half cream, well mixed together. Cover the stew-pan closely, and set it over a moderate fire, to stew gently till the birds and mushrooms are thoroughly done and tender all through. Do not open the lid to stir the stew; but give the pan, occasionally, a hard shake. Have ready on a dish a thin slice of buttered toast with the crust all cut off. When done, lay the birds on the toast with the mushrooms all round.

If you cannot get button-mushrooms, divide large ones into quarters.

Plovers are very nice stewed with mushrooms.

BIRDS IN A GROVE, (French dish.)—Having roasted some reed-birds, larks, plovers, or any other small birds, such as are usually eaten, mash some potatoes with butter or cream. Spread the mashed potatoe thickly over the bottom, sides, and edges of a deep dish. Nick or crimp the border of potatoe that goes round the edge; or scollop it with a tin cutter. You may, if you choose, brown it by holding over it a salamander, or a red-hot shovel. Then lay the roasted birds in the middle of the dish, and stick round them and among them, very thickly a sufficient number of sprigs of curled or double parsley.

THATCHED HOUSE PIE, (French dish.)—Rub the inside of a deep dish with two ounces of fresh butter, and spread over it two ounces of vermicelli. Then line the dish with puff-paste. Have ready some birds seasoned with powdered nutmeg and a very little salt and pepper. Place them with their breasts downward. They will be much improved by putting into each a mushroom or an oyster chopped fine. Lay them on the paste. Add some gravy of roast veal, (cold gravy saved from veal roasted the preceding day will do very well,) and cover the pie with a lid of puff-paste. Bake it in a moderate oven, and when done, turn it out carefully upon a flat dish, and send it to table. The vermicelli which was originally at the bottom, will now be at the top, covering the paste like thatch upon a roof. Trim off the edges so as to look nicely. You may, if you choose, use a larger quantity of vermicelli. The yellow sort will be best for this purpose.

RICE PIE.—Pick clean a quart of rice, and wash it well through two or three waters. Tie it in a cloth, put it into a pot of boiling water, and boil it till perfectly soft. Then drain and press it till as dry as possible, and mix with it two ounces of fresh butter, and two table-spoonfuls of mild grated cheese. Take a small tin butter-kettle; wet the inside, put in the rice, and stand it in a cool place till quite cold. Then turn it carefully out of the kettle, (of which it will retain the form,) rub it over with the beaten yolk of an egg, and set it in an oven till lightly browned. Cut out from the top of the mass of rice an oval lid, about two inches from the edge, so as to leave a flat rim or border all round. Then excavate the mould of rice; leaving a standing crust all round and at the bottom, about two inches thick. Have ready some hot stewed oysters or birds, or brown or white fricassee. Fill up the pie with it—adding the gravy. Lay on the lid, and decorate it with sprigs of green curled parsley, stuck in all round the crack where the lid is put on.

A RAISED FRENCH PIE.—These pies have standing crust or walls, and may be filled with game or poultry, previously boned, seasoned, and stewed. They are generally made very large, and in winter will keep a week or two if closely covered. They are frequently sent a considerable distance, as Christmas presents; well packed in a close tin box.

To make the paste for a large pie:—Sift three pounds of flour into a pan, and make a hole in the centre. Cut up a pound of fresh butter, and two pounds of beef-suet, finely chopped. Put them into a clean pot, with as much boiling water as will cover them. Set them over the fire; and when the butter and suet are entirely dissolved, stir the whole with a spoon, and pour it into the hole in the middle of the flour; mix it with a spoon into a stiff paste, till it becomes cold enough for you to knead with your hands into a lump of dough. Sprinkle some flour on your paste-board, and on your hands; make the dough into the form of a cone or sugar-loaf, and with your hands smooth and flatten the sides of it. Then squeeze or press down the point of the cone; straighten the sides; and flatten the top, so as to give it the shape of a hat crown. Next, cut off from the top a thick, round slice, and lay it aside for the lid, and another slice for the ornaments. With one hand make a hollow in the large mass of dough, and with the other shape out and smooth the sides, leaving enough for a crust at the bottom. In this manner, hollow it into the shape of a straight-sided pan, leaving the wall or crust so thick that it will stand alone. Then fill it with the bones of the poultry or game, and some crusts of bread to keep it in shape. The portion of dough reserved for the lid must then be moulded on the inverted bottom of a deep plate, previously buttered. The lid may be a little larger than the top of the pie. The paste reserved for the ornaments should be rolled out, and cut with tin cutters into the form of leaves and flowers, or vine-leaves and grapes. These should be carefully placed in a wreath round the middle of the standing crust of the pie. A smaller wreath may be laid like a border round the lid, at the top of which place a large flower of paste, to look like a handle by which to lift it. Before you put on the ornaments, have ready the beaten yolks of two eggs; and dipping in a clean brush, glaze with it the whole outside of the pie, including the lid. Then stick on the decorations. Put the pie into a moderate oven, and bake it brown. The lid must be baked separately. When both are done, remove the bones, &c., from the inside of the pie, and fill it with the ingredients prepared, which must be previously stewed in their own gravy, with the addition of some bits of butter rolled in flour. Put on the lid, and cement the edges by glazing them with a little beaten egg. These pies are usually made with slices of ham or smoked tongue at the bottom; then partridges, pheasants, moor-fowl, and other large game, all boned; and the spaces between filled up with force-meat, or with mushrooms stewed and chopped. They may be made with venison, wild turkeys, or wild ducks. Whatever is put into these pies must have no bone about it, and should be well seasoned.

The ingredients may be put into the pie, and the lid laid on at once,—pinching the edges together. In this case, it must bake three or four hours, in proportion to its size.

PIGEONS WITH HAM.—Take fine fat tame pigeons. For stuffing, boil some chesnuts till quite soft; and having peeled them, mash or pound them smooth. Mix with them a little fat of cold ham, finely minced and pounded. For chesnuts, may be substituted boiled sweet potatoe, mashed with butter. Fill the pigeons with the stuffing, having first slightly peppered their insides. Cover them with very thin slices of cold ham, (fat and lean together,) and wrap them in fresh vine-leaves, tied round with twine. Put them on a spit, and roast them three quarters of an hour. When done, carefully remove the strings, and serve up the pigeons, still wrapped in the ham and vine-leaves. They will be found very nice.

Wild pigeons are so seldom fat, and have so little meat upon their bones, that except for soups and gravies, they are scarcely worth buying. In places where they abound, they may be turned to good account by catching them in nets; clipping their wings; and keeping them in an enclosure till they are fattened by feeding them well with corn, or Indian meal moistened with water. When managed thus, they will be found quite equal, if not superior, to tame pigeons.

A GIBLET PIE.—Clean, very nicely, the giblets of two geese or four ducks. Put them into a stew-pan, with a sliced onion; a bunch of tarragon, or sweet-marjoram and sage; half a dozen pepper-corns; and four or five blades of mace. Add a very little water; cover the pan closely, and let them stew till the giblets are tender. Then take them out, and save all the gravy; having strained it from the seasoning articles. Make a rich paste, and roll it out into two sheets. With one sheet cover the bottom and sides of a deep dish. Put in the giblets,—mixing among them a few cold boiled potatoes sliced, the chopped yolks of some hard-boiled eggs, and some bits of butter rolled in flour. Pour the gravy over the giblets, &c. Cover the pie with the other sheet of paste, and notch the edges. Bake it brown, and send it to table hot.

MOOR-FOWL OR GROUSE PUDDING.—Having skinned the moor-fowls, cut them up as for carving, and season them slightly with salt and pepper. Have ready a sufficient quantity of paste, made in the proportion of a pound of fresh butter to two pounds of sifted flour. Roll it out thick, and line with it a pudding mould, which must first be buttered; reserving sufficient paste for the lid. Then put in the pieces of moor-fowl, and place between each layer a layer of small mushrooms, or of fresh oysters cut small. Next pour in a little water, (about half a pint,) and add a piece of fresh butter rolled in flour. Then cover it with the remaining paste, pressing it down very closely round the edge. Dip a strong clean cloth into boiling water, dredge it with flour, and tie it tightly over the mould or pudding-basin. Put it into a pot of boiling water, and boil it three hours or more, according to its size.

A similar pudding may be made of pheasants, partridges, or quails; and is a delicious way of cooking game of any sort: rabbits, also, are very nice, cut up and put into a crust for boiling.

A BONED TURKEY.—For this purpose you must have a fine, large, tender turkey; and after it is drawn, and washed, and wiped dry, lay it on a clean table, and take a very sharp knife, with a narrow blade and point. Begin at the neck; then go round to the shoulders and wings, and carefully separate the flesh from the bone, scraping it down as you proceed. Next loosen the flesh from the breast, and back, and body; and then from the thighs. It requires care and patience to do it nicely, and to avoid tearing or breaking the skin. The knife should always penetrate quite to the bone; scraping loose the flesh rather than cutting it. When all the flesh has been completely loosened, take the turkey by the neck, give it a pull, and the whole skeleton will come out entire from the flesh, as easily as you draw your hand out of a glove. The flesh will then fall down, a flat and shapeless mass. With a small needle and thread, carefully sew up any holes that have accidentally been torn in the skin.

Have ready a large quantity of stuffing, made as follows:—Take three sixpenny loaves of stale bread; grate the crumb; and put the crusts in water to soak. When quite soft, break them up small into the pan of grated bread-crumbs, and mix in a pound of fresh butter, cut into little pieces. Take two large bunches of sweet-marjoram; the same of sweet-basil; and one bunch of parsley. Mince the parsley very fine, and rub to a powder the leaves of the marjoram and basil. You should have two large, heaping table-spoonfuls of each. Chop, also, two very small onions or shalots, and mix them with the herbs. Pound to powder a quarter of an ounce of mace; a quarter of an ounce of cloves; and two large nutmegs. Mix the spices together, and add a tea-spoonful of salt and a tea-spoonful of ground black pepper. Then mix the herbs, spice, &c., thoroughly into the bread-crumbs; and add, by degrees, four beaten eggs to bind the whole together.

Take up a handful of this filling; squeeze it hard, and proceed to stuff the turkey with it,—beginning at the wings; next do the body; and then the thighs. Stuff it very hard, and as you proceed, form the turkey into its natural shape, by filling out, properly, the wings, breast, body, &c. When all the stuffing is in, sew up the body, and skewer the turkey into the usual shape in which they are trussed; so that, if skilfully done, it will look almost as if it had not been boned. Tie it round with tape, and bake it three hours or more; basting it occasionally with fresh butter. Make a gravy of the giblets, chopped, and stewed slowly in a little water. When done, add to it the gravy that is in the dish about the turkey, (having first skimmed off the fat,) and enrich it with a glass of white wine, and two beaten yolks of eggs, stirred in just before you take it from the fire.

If the turkey is to be eaten cold at the supper-table, drop table-spoonfuls of currant or cranberry jelly all over it at small distances, and in the dish round it.

A very handsome way of serving it up cold is, after making a sufficiency of nice clear calves’-foot jelly, (seasoned, as usual, with wine, lemon, cinnamon, &c.,) to lay the turkey in the dish in which it is to go to table, and setting it under the jelly-bag, let the jelly drip upon it, so as to form a transparent coating all over it; smoothing the jelly evenly with the back of a spoon, as it congeals on the turkey. Apple jelly may be substituted.

Large fowls may be boned and stuffed in the above manner: also a young roasting pig.

PUDDINGS, ETC.

COLUMBIAN PUDDING.—Tie up closely in a bit of very thin white muslin, a vanilla bean cut into pieces; and a broken-up stick of cinnamon. Put this bag with its contents into half a pint of rich milk, and boil it a long time till very highly flavoured. Then take out the bag; set the milk near the fire to keep warm in the pan in which it was boiled, covering it closely. Slice thin a pound of almond sponge-cake, and lay it in a deep dish. Pour over it a quart of rich cream, with which you must mix the vanilla-flavoured milk, and leave the cake to dissolve in it. Blanch, in scalding water, two ounces of shelled bitter almonds or peach-kernels; and pound them (one at a time) to a smooth paste in a marble mortar; pouring on each a few drops of rose-water or peach-water to prevent their oiling. When the almonds are done, set them away in a cold place till wanted. Beat eight eggs till very light and thick; and having stirred together, hard, the dissolved cake and the cream, add them, gradually, to the mixture in turn with the almond, and half a pound of powdered loaf sugar, a little at a time of each. Butter a deep dish, and put in the mixture. Set the pudding into a brisk oven and bake it well. Have ready a star nicely cut out of a large piece of candied citron, a number of small stars all of equal size, as many as there are states in the Union: and a sufficiency of rays or long strips also cut out of citron. The rays should be wide at the bottom and run to a point at the top. As soon as the pudding comes out of the oven, while it is smoking, arrange these decorations. Put the large star in the centre, then the rays so that they will diverge from it, widening off towards the edge of the pudding. Near the edge place the small stars in a circle.

Preserved citron-melon will be still better for this purpose than the dry candied citron.

This is a very fine pudding; suitable for a dinner party, or a Fourth of July dinner.

A MARIETTA PUDDING.—Take a teacup-full of loaf-sugar broken up. On some of the largest lumps rub off the yellow rind of a large lemon. Then put all the sugar into a pint of rich cream; when the sugar is melted, set it over the fire, and when it comes to a boil, pour it hot over half a pound of fresh savoy biscuits or lady-fingers, (maccaroons will be still better,) laid in a deep dish. Cover the dish, and when the cakes are quite dissolved, stir the cream well among them. Beat eight eggs very light; and when the mixture is quite cold, stir the beaten eggs gradually into it. Add, by degrees, four peels of candied citron, cut into slips, and dredged with flour to prevent their sinking to the bottom. Put the mixture into a deep dish, and bake it. When done, sift sugar over the top. It may be eaten warm or cold. Send to table with it a sauce, made of fresh butter and white sugar, beaten together till very light, and flavoured with the juice of the lemon, whose rind was rubbed on the lumps of sugar, and also with some grated nutmeg.

AN ORLEANS PUDDING.—Half fill a deep dish with almond sponge-cake sliced thin, or with sliced lady-cake. Grate the yellow rind of a lemon, and mix it among the cake; adding also the juice of the lemon, and sufficient white wine to moisten the cake, so that after standing awhile it can be easily mashed. For wine you may substitute brandy; or wine and brandy mixed. Beat six eggs very light, and stir them gradually into a pint of cream or rich milk; adding four table-spoonfuls of powdered white sugar, and half a nutmeg grated. Mix the eggs, &c., by degrees, with the dissolved cake; stirring it very hard. The dish should be full. Set it into the oven, and bake it brown. When cold, have ready a meringue, made of beaten white of egg thickened with powdered loaf-sugar, and flavoured with lemon-juice or rose-water. Spread this evenly over the top of the pudding, putting one layer of the meringue over another till it is very thick. Then set it for a few minutes into the oven to brown slightly on the top.

Any very nice baked pudding will be improved by covering the surface with a meringue.

HANOVER PUDDING.—Cut up half a pound of fresh butter in half a pint of milk. Set them over the fire till the butter is soft enough to mix thoroughly with the milk. Then take it off, and let it stand till lukewarm. Have ready four well-beaten eggs. Stir them hard into the butter and milk. Then add very gradually a pound of sifted flour. Last stir in two large table-spoonfuls of strong fresh yeast. Beat the whole very hard. Cover the pan, and let it stand near the fire for three hours or till the mixture is quite light. Have ready half a pound of Zante currants, picked, washed, and dried; or half a pound of fine raisins, seeded and cut in half. Dredge the fruit thickly with flour to prevent its sinking. Then mix it, gradually, into the pudding with two large table-spoonfuls of sugar, and a tea-spoonful of powdered cinnamon; and a salt-spoon of sal-eratus, or small tea-spoonful of bi-carbonate of soda, dissolved in a very little lukewarm water. Stir the whole very hard. Transfer it to a deep tin pan, well-buttered, and bake it thoroughly. Before it goes to table, turn it out on a dish, and serve it up warm with any sort of nice sweet sauce.

TURKISH RICE PUDDING.—Pick and wash half a pound of rice. Prepare also half a pound of Zante currants, which must be carefully picked clean, washed through two waters, drained well, and then spread out to dry on a flat dish before the fire. Put the rice into a sauce-pan, with a quart of rich milk. Having dredged the currants with flour, stir them a few at a time into the rice and milk. Then add four ounces of broken up loaf-sugar, on which you have rubbed off the yellow rind of a large ripe lemon or orange, and squeezed the juice. Stir in two ounces of fresh butter divided into bits. When the rice is well swollen and quite soft, take it from the fire, and mix with it gradually eight well-beaten yolks of eggs. Transfer it to a deep china dish, and put it into an oven for half an hour. Then sift powdered sugar thickly over the top, and brown it by holding above it a red-hot shovel or salamander. Serve it up warm.

CREAM COCOA-NUT PUDDING.—Take two cocoa-nuts of large size. Break them up, and pare off the brown skin from the pieces. Then grate them very fine. Stir together a quarter of a pound of the best fresh butter, and a quarter of a pound of finely-powdered loaf-sugar, till perfectly light. Beat six eggs till very thick and smooth: afterwards mix them, gradually, with a pint of rich cream. Add this mixture, by degrees, to the beaten butter and sugar, in turn with the grated cocoa-nut; a little at a time of each, stirring very well as you proceed. Then give the whole a hard stirring. Put the mixture into a deep white dish and bake it well. Send it to table cold, with loaf-sugar sifted over the top.

You may season the mixture by stirring in, at the last, a tea-spoonful of mixed nutmeg and cinnamon finely powdered. And you may add a table-spoonful of rose-brandy.

This pudding may be baked in puff-paste in two deep plates, with a broad border of paste round the edge, handsomely notched. Or it may be done without any paste beneath the mixture; but merely a paste border round the edge of the dish, which last is the better way. Paste at the bottom of these soft pudding-mixtures is usually tough and clammy, from the almost impossibility of getting it thoroughly done; and therefore it is best omitted, as is now generally the case. If there is no paste under it, the pudding should be baked in the dish in which it is to go to table. Unless the oven is so hot as to burn the pudding, no dish will be injured by baking. No pie or pudding should be sent to table in any thing inferior to white-ware.

PINE-APPLE PUDDING.—Take half a pound of grated pine-apple; half a pound of powdered white sugar, and a quarter of a pound of fresh butter. Put the sugar into a deep pan, cut up the butter among it, and stir them together till very light. Then add, by degrees, the grated pine-apple. Grate a small two-penny sponge-cake, and mix it with a large tea-cup of rich cream, and grate into it a small nutmeg, or half a large one. Add this to the pine-apple mixture in the pan. Beat six eggs very light, and stir them in gradually a little at a time. Stir the whole very hard, after all the ingredients are put together. Butter a deep dish, put in the mixture, and bake it well.

AN ALMOND RICE PUDDING.—Blanch, in boiling water, three ounces of shelled bitter almonds, afterwards throwing them into cold water. Pound them, one at a time, in a mortar, till they become a smooth paste; adding frequently, as you pound them, a few drops of rose-water, to make them white and light, and to prevent their oiling. Take a quart of rich, unskimmed milk, and stir into it, gradually, three large, heaping table-spoonfuls of ground rice flour, alternately with the pounded almonds, and four heaping table-spoonfuls of powdered loaf-sugar. Set the mixture over the fire, and boil and stir it till very thick. Then put it into a deep dish, and set it away to cool. When cold, have ready the whites of two eggs beaten to a stiff froth, and thickened with powdered sugar, that has been melted in rose-water. Cover with this the surface of the pudding. Set it in an oven just long enough to be slightly coloured of a light brown. Send it to table cold.

BOILED ALMOND PUDDING.—Blanch, in boiling water, a quarter of a pound of shelled sweet almonds, and two ounces of shelled bitter almonds. Throw them into a pan of cold water, as you blanch them. Afterwards pound them, one at a time, in a mortar; adding to them, as you proceed, the beaten whites of two or three eggs, a little at a time. They must be pounded till they become a smooth paste; mixing together the sweet and the bitter almonds, and removing them, as you go on, from the mortar to a plate. Then set them in a cool place. Boil slowly a quart of cream, or rich, unskimmed milk, with half a dozen blades of mace, whole; and half a nutmeg, powdered. It may simmer half an hour, and when it comes to a boil, take it off, remove the mace, and set the milk to cool. Beat eight eggs very light, (omitting the whites of three,) and then add to them a heaped table-spoonful of flour. Stir the beaten eggs and the pounded almonds, alternately, into the pan of milk, (after it has become quite cold,) add a table-spoonful of orange-flower or rose-water, and stir the whole very hard. Have ready, over the fire, a pot of boiling water. Dip into it a thick pudding-cloth, shake it out, spread it open in a large empty pan, dredge it well with flour, and pour the pudding-mixture into it. Tie it very closely, leaving sufficient space for the pudding to swell, and plug the tying-place with a small lump of flour-and-water dough. Lay an old plate in the bottom of the pot of boiling water. Put in the pudding, and turn it over in a quarter of an hour. Boil it very fast for an hour, or more, after it has commenced boiling; replenishing the pot from a kettle of boiling water. When the pudding is done, dip it a moment into cold water; then turn it out on a dish. Send it to table immediately, with a sauce of sweetened cream, flavoured with rose or orange-flower water.

BISCUIT PUDDINGS.—Grate some stale milk-biscuits, till you have six heaping table-spoonfuls of fine crumbs. Then sift them through a coarse sieve. Beat six eggs very light, and stir them into a pint of cream, or rich, unskimmed milk, alternately with the biscuit crumbs, a little of each at a time. Beat the mixture very hard, and then butter some large breakfast-cups, such as hold near half a pint. Nearly fill them with the batter. Set them immediately into a brisk oven, and bake them half an hour, or more. This quantity will make five puddings. Serve them up hot in the cups, and eat them with wine-sauce, or with sauce of butter and sugar, stirred to a cream, and flavoured with nutmeg and lemon.

MARMALADE PUDDINGS.—Make the above mixture, and, when they are baked, turn the puddings out of the cups, make a slit or opening in the side of each, and fill up the inside or cavity of each pudding with any sort of nice marmalade or jam; taking care to fill them well. Then close the slit with your fingers. They may be eaten warm or cold, and require no other sauce than sweetened cream.

AN EXCELLENT CORN-MEAL PUDDING.—Boil a quart of rich milk, and pour it scalding hot into a large pan. Stir in, gradually, a quart of sifted Indian meal, and a quarter of a pound of fresh butter; adding the grated yellow rind of a lemon or orange. Squeeze the juice upon a quarter of a pound of brown sugar, and stir that in also. Add a large tea-spoonful of powdered cinnamon. Have ready a pound of raisins, seeded, and cut in half, and dredged thickly with wheat flour, to prevent their sinking. Beat six eggs very light, and stir them gradually into the mixture. Lastly, stir in the raisins, a few at a time, and stir the whole very hard. Have ready a large pot of boiling water; dip into it a square pudding-cloth, shake it out, and dredge it with flour. Spread out the cloth in a deep, empty pan, and pour into it the pudding-mixture. Tie it firmly, leaving room for the pudding to swell. Put it into the pot of hot water, and boil it four hours, or five; turning it several times, while boiling; and replenishing the water, as it boils away, with water kept hot, for the purpose, in a kettle. When done, take out the pudding from the pot; dip it, for a minute into cold water, before you untie the cloth; then turn it out into a dish, and send it to table. It should not be taken out of the pot till a minute or two before it is wanted.

What is left, may be tied again in a cloth, and boiled for an hour, next day.

Instead of butter, you may use a quarter of a pound of beef-suet, minced as fine as possible.

PEACH INDIAN PUDDING.—Wash a pint, or more, of dried peaches; then drain them well; spread them on a large dish, and set them in the sun, or near the fire, till all the water that remains about them is entirely exhaled. Boil a quart of rich milk; mix it, while hot, with a pint of West India molasses, and then set it away to cool. Chop, very fine, a quarter of a pound of beef-suet, (veal-suet will do,) and stir it gradually into the milk, a little at a time. Beat six eggs very light, and stir them, by degrees, into the mixture, in turn with as much yellow Indian meal (sifted) as will make a moderately thick batter. Having dredged the peaches thickly with wheat flour, to prevent their sinking, add them, one at a time, to the mixture, stirring it well; and, lastly, stir in a table-spoonful of ground ginger, or a tea-spoonful of powdered cinnamon. Dip a thick, square pudding-cloth into boiling water, then shake it out, spread it open in a large pan, dredge it with flour, and pour in the pudding-mixture. Tie it fast; leaving room for it to swell; and plaster the tying-place with a bit of dough, made of flour and water. Put the pudding into a large pot of boiling water, with an old plate laid at the bottom, and boil it from four to five or six hours, filling up the pot, as it boils away, with hot water from a tea-kettle, and turning the pudding frequently. When done, dip it in cold water, lay it in a pan, and turn it out of the cloth. Eat it with butter and sugar, beaten to a cream, and seasoned with powdered nutmeg.