on the rinds of the Seville orange and the lemons to extract the essence; bruise the pine-apple and press out the juice; express and strain the juice of all the oranges and lemons; put the sugar and the juice into the tea; boil up; skim carefully; add the isinglass, and stir rapidly till it is quite dissolved, then drain through a jelly-bag. Add the spirits and wine; pour the mixture from one basin to another rapidly, to soften the flavour; put it into a quart mould, and let it remain in a cool place till set, or an hour on ice will improve it.

NOTE.-Calf-foot stock may be used. In this case, oz. of isinglass will be sufficient.

14. Charlotte Russe.-Beat the yolks of 5 fresh eggs, and strain them into a pint of good cream; put this into an enamelled saucepan, and stir over a slow fire till it begins to thicken, but not to boil. Turn it into a basin to get quite cold. Dissolve 5 oz. of loaf sugar and oz. of the best isinglass in of a pint of new milk; add 2 oz. of sweet almonds blanched and pounded to paste, two inches of vanilla, and boil slowly for twelve minutes; then rub through a sieve, and stir it into the eggs while warm; whip 2 of a pint of cream, and add to the rest; stir till it begins to thicken. Trim off the ends of 18 or 20 new Savoy biscuits; rub a plain quart mould with fresh butter; stick the biscuits round in an upright position, close to each other, so as to form a wall (the flat side inwards); place the mould in a pan of ice, pour in the cream, cover over, and let it remain till quite firmly set. When about to serve, dip the mould in hot water, wipe off the droppings, and turn out carefully.

15. Italian Cream.-Dissolve oz. of the best isinglass and 5 oz. of loaf sugar in of a pint of new milk by boiling it slowly for ten minutes; strain it into a basin, and add a pint of rich cream and 35 drops of the essence of vanilla; turn it rapidly with a whisk till it begins to thicken. Dip a mould in cold water, put in the cream, and place it on ice till firmly set. Turn out carefully, and serve immediately.

16. Savoury Macaroni.-Blanch 6 oz. of Naples macaroni in 2 quarts of boiling water with a table-spoonful of salt in it; let it remain till cold, then drain on a sieve. Put it into an enamelled saucepan with 2 oz. of butter, and stir over the fire till the butter is absorbed; then add a quart of new milk and simmer very gently till quite tender (about an hour and a half); add a tea-spoonful of flour of mustard, a salt-spoonful of white pepper, the sixth part of a nutmeg grated, a grain of cayenne, 3 oz. of grated Parmesan cheese, and 2 fresh eggs beaten with a gill of thick cream. Place it on a dish, and sift grated Parmesan cheese thickly over (3 oz.); on that lay an oz. of butter in small pieces; bake in a quick oven, or before the fire, till of a pale brown colour (from twelve to fifteen minutes). Serve very hot.

1. Mulligatawney Soup.-(Two quarts.)-Roast a fine young fowl before a quick fire for half an hour, and baste it with 6 oz. of good butter; put it aside till cold. Peel and slice 1 large apple, 3 large onions, a of a clove of garlic, and the heart of I lettuce; fry them till tender, but very slightly coloured, in the butter the fowl was basted with. Cut the white meat off the fowl into neat pieces an inch square; break the bones, and put them into a stewpan with the trimmings, the vegetables, 2 oz. of cocoa-nut, a dessert-spoonful of tamarinds, 2 table-spoonfuls of curry powder, 2 table-spoonfuls of flour, a tea-spoonful of salt, 4 leaves of mint, a tea-spoonful of loaf sugar, and a quart of water. Boil for an hour and a half, then strain through a fine sieve. Add to this a quart and. a pint of stock, the pieces of fowl, and simmer very gently for three-quarters of an hour. Stir in the strained juice of a large lemon and a gill of fresh cream, and serve immediately, with a dish of plain boiled rice and cut lemons on a plate. Wash of a lb. of the best rice, put it into 3 pints of cold water, with a salt-spoonful of salt, and boil slowly, stirring frequently, for twenty-five minutes. Drain on a sieve in the oven, and stir with a wooden fork to divide the grains.

2. Clear Gravy Soup.-(Two quarts.)-Peel, scrape, wash, drain, and slice 1 onion, I carrot, a turnip, a head of celery, and fry them to a

pale brown colour in 2 oz. of butter. Boil 5 pints of stock, put in the vegetables, and a salt-spoonful of salt, a salt-spoonful of loaf sugar, a grain of cayenne, and a grain of saffron. Boil gently for three-quarters of an hour, skimming frequently. Strain; put the soup into a clean stewpan, and boil fast (uncovered) for ten or fifteen minutes. Then set it aside to settle. Put a small wine-glassful of Madeira or Marsala into the tureen; pour in the soup, and serve.

3. Stewed Eels.-Skin and cut off the fins of an eel weighing 2 lbs. ; put it on a gridiron over a bright, quick fire for six minutes to draw out the fat; well scrape it, and cut it into pieces 3 inches long; put it into a pie-dish with the strained juice of 2 lemons, a salt-spoonful of salt, a salt-spoonful of pepper, the sized onion chopped fine, a of a clove of garlic chopped, and a teaspoonful of tarragon vinegar; well rub the eel with this seasoning, and let it remain for an hour. Dissolve 2 oz. of butter, dip each piece of eel in, and dredge it with baked flour. Fry to a nice brown colour over a quick fire (in 2 oz. of butter) for ten minutes. Put of a pint of stock into a stewpan, with a tea-spoonful of anchovy sauce, a dessertspoonful of soy, a grain of cayenne, and a table-spoonful of baked flour; stir till it boils. Put in the eel, boil up quickly, skim carefully, then simmer gently for twenty five-minutes. Add a gill of port wine, and

part of a nutmeg grated, a moderate

serve.

NOTE.-Button onions, button mushrooms, or fried sippets may be

added.

4. Fried Soles.-Fold the soles in a clean cloth to dry them; brush them over with beaten egg, and dredge them with dried crumbs of bread; do this twice; then fry in boiling fat (sufficient to entirely cover them) till of a pale brown colour. Put the frying-pan at a distance from the fire, so that the fat boils slowly; the colour will then be a guide as to the fish being done. From twelve to twenty minutes, according to the size of the soles, will be sufficient. Drain on paper before the fire; then serve on neatly folded foolscap paper, with the following melted butter in a tureen :

Butter for Soles.-Knead 3 oz. of butter with a table-spoonful of baked flour, and stir into a pint of boiling water; boil ten minutes. Add the strained juice of a lemon and a tea-spoonful of tarragon vinegar. Serve at once.

5. Fricandeau of Veal with Spinach.-Have either the middle of the loin or the best end of a neck of veal, about 3 lbs. ; cut the meat off the bones in one compact piece; trim off the skin and fat, and lard it thickly with fat bacon; rub the bottom of a stewpan 3 times across with a fresh piece of cut garlic; place in the veal, with the bones and trimmings round it; add a sliced onion, a sliced small carrot, a

mushroom chopped, a lettuce, 2 cloves, a small blade of mace, 4 allspice, a salt-spoonful of salt, a salt-spoonful of pepper, a teaspoonful of moist sugar, and of a pint of water; cover the larding with writing paper, thickly spread with butter; simmer as gently as possible for three hours; take off the paper, baste the veal, and continue to simmer half an hour longer. Take out the veal; skim off all the fat; and rub the gravy and vegetables through a hair sieve; add a tablespoonful of French brandy, or a wine-glassful of sherry, and serve the gravy over the veal.

6. Croquets of Fowl with Piquant Sauce.-Rub 2 oz. of fresh butter into 6 oz. of dried flour; beat the yolks of 2 fresh eggs with 4 tablespoonfuls of cold water, and stir into the flour till in a stiff paste; knead till quite smooth, roll it out twice, then let it stand in a cool place for five or six hours. Cut up about a lb. of cold fowl (roast or boiled) free from skin; put the bones and trimmings into a saucepan, with a piece of garlic the size of a pea, and a pint of water, and stew for gravy; pound the fowl to paste; add 2 oz. of either ham, hung beef, or tongue, pounded; season with the sixth part of a nutmeg grated, a salt-spoonful of white pepper, the grated rind of a of a lemon, a salt-spoonful of flour of mustard, and a of a salt-spoonful of salt; add sufficient gravy to moisten. Continue to pound till all the ingredients are well mixed: roll out the paste the eighth of an inch thick; divide it into eight equalsized pieces, about three inches square; brush over the surface with cold water; put an eighth part of the pounded meat into each piece, in the form of a sausage; fold the paste over; press the edges to make them adhere; then fry in plenty of boiling lard or clarified dripping (1 lb.) till of a yellow-brown colour (about ten minutes); drain on a sieve before the fire, and serve on a neatly-folded napkin, with or without fried parsley in the centre.

7. Curried Lobster with Rice.-Take the meat from the shell of 2 moderate-sized fresh hen lobsters; cut it into half-inch square pieces; chop quite small a good-sized onion; knead 2 table-spoonfuls of curry powder and a dessert-spoonful of baked flour with 3 oz. of fresh butter. Fry the onion and butter together till nicely browned; stir in a gill of cocoanut milk, or thin cream; put in the lobster, and stir for eight minutes, add a salt-spoonful of salt and the strained juice of a lemon. Serve on a bed of rice. Well wash and boila lb. of the best rice in a quart of water for twenty minutes; drain on a sieve, and separate each grain with a wooden fork; place the rice on the dish in the form of a well, put the lobster in the centre, and serve with mixed pickles or chutney separate.

8. Roast Capon.-Scrape a lb. of lean veal from the fillet, chop a 1 of a lb. of veal suet, scrape an oz. of lean ham, boil 3 fresh eggs twelve

minutes; pound the whole (except the whites of the eggs) till in a paste; season with a salt-spoonful of white pepper, a salt-spoonful of flour of mustard, a salt-spoonful of salt, the sixth part of a nutmeg grated, the grated rind of a lemon, a salt-spoonful of mixed sweet herbs, and a tea-spoonful of finely-chopped parsley; add 2 well-beaten eggs; clean and slice 3 truffles, mix them with the stuffing. Raise the skin from the upper part of the breast, lay in as much forcemeat as it will contain to look well, put the remainder into the body, cover the capon with paper spread with butter (3 oz.), and roast before a good fire for an hour and a half, basting frequently. Serve with gravy made as directed in the preceding receipt.

9. Saddle of Mutton, Sea Kale, etc.-The saddle should be hung for ten days. Dredge it with dry flour; put it into a sheet of paper, thickly spread with sweet dripping; hang it before a good fire, quite close, for twenty minutes, then at a distance, till done. A quarter of an hour before serving, take off the paper; put a salt-spoon of salt into a teacupful of boiling water, pour it over the mutton, then baste till slightly browned. Pour off the fat, and serve the dripped gravy in the dish. Send to table very hot, and with a pot of red currant jelly turned out on a plate.

NOTE.-A saddle, to be underdone, will require only seven minutes. to the pound; with the gravy in, ten minutes; and well done, a quarter of an hour. In frosty weather, add a quarter of an hour for the joint (in each case) extra.

10. Conservative Pudding.-Four oz. of sponge cake, an oz. of ratafias, 1 oz. of macaroons. Put them into a basin, and pour over agill of rum and a gill of good cream; add 6 well-beaten eggs; beat for ten minutes. Butter a pint mould, stick it tastefully with preserved cherries; put in the pudding, tie it over with writing paper spread with butter, and steam over fast-boiling water for an hour and a half. Turn out carefully, and serve with clarified sugar (flavoured with almond) in the dish, not poured over the pudding. Three oz. of loaf sugar, a laurel leaf, and a gill of water, boiled ten minutes, will make y the sauce.

11. Raspberry Cream for ditto.-Whip a gill and a half of good cream with a small pot of raspberry jam; strain through a sieve to take out the pips; whip again.

12. Blancmange.-Have ready the following ingredients:-One oz. of the best isinglass, 5 oz. of loaf sugar, 2 inches of stick vanilla, 2 inches of cinnamon, a pint of new milk, a gill of rich cream, 10 bitter and 2 oz. of sweet almonds; blanch the almonds and pound them to paste; add by degrees, while pounding, the third of a pint of cold water; let it stand for two hours, then strain off the liquid. Put the milk, sugar,