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of fine crumbs of bread, 4 oz. of moist sugar, 4 oz. of well-washed currants, 4 oz. of beef marrow or suet finely chopped, the grated rind and strained juice of a lemon, the sixth part of a nutmeg grated, 3 wellbeaten eggs, a table-spoonful of dried flour, and half a gill of milk; mix these ingredients well together; beat for ten minutes; butter a basin; put in the mixture; tie a cloth over; put it into plenty of boiling water, and boil fast for three hours, or bake in a moderate oven an hour and a half. Serve, with sifted sugar over.

10. Charlotte Pudding.-Butter a large basin; strew it thickly with moist sugar; cut some thin slices of bread and butter without crust; peel and slice very thin 3 or 4 apples; have a pot of marmalade; put a layer of bread into the basin, butter downwards, then marmalade, then apples; continue to do this till the basin is quite full; press it well down; put a plate over, with a weight upon it, and bake in a quick oven for three-quarters of an hour for a pint and a half basin, and an hour for a quart. Turn out carefully, and serve hot.

II. Milanese Cream.-A pint of new milk and 5 oz. of loaf sugar boiled, of an oz. of isinglass dissolved in a gill of water, the yolks of fresh eggs, well beaten; add the milk to the eggs while hot, but not boiling; stir over a gentle fire till at boiling heat; strain into a basin; Stir in the isinglass and a gill of thick cream; flavour with 25 drops of any kind of essence, or with 3 table-spoonfuls of Maraschino, Curaçoa, Pour the mixture into a mould slightly rubbed with oil of sweet almonds, and let it stand in a cool place till firmly set.

or rum.

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1. Pea Soup.-Soak a pint of split peas for two hours; wash them, and take out all that are black; put them into a saucepan with a quart of water, and let them simmer by the side of the fire till quite soft. Boil sixpennyworth of fresh beef bones in 2 quarts of water, with 3 onions, 2 carrots, a head of celery, I turnip, 8 peppercorns, a saltspoonful of dried mint, a table-spoonful of moist sugar, and a saltspoonful of salt. When the bones are bare, strain the liquor and put in the peas. Boil and skim till the peas are quite mixed with the soup. Stir in 3 oz. of butter kneaded with 2 table-spoonfuls of baked flour, a tea-spoonful of salt, a grain of cayenne, a grain of white pepper, a saltspoonful of flour of mustard. Boil twenty minutes; then rub the soup through a tammy sieve, and serve very hot. Cut 3 slices of bread into half-inch pieces, and fry to a pale brown colour in 2 oz. of good butter. Rub some dry mint to powder, and sift it on to a plate. Serve these with the soup.

2. John Dory, with Caper Sauce.-Rub the fish with a spoonful of vinegar; put it into cold water, with a table-spoonful of salt; boil up quickly; skim, and then simmer for twenty or twenty-five minutes. Great care is required in boiling this fish, that the skin may not break. Serve on a napkin, neatly rolled round the edges.

NOTE. The receipt is written for a fish weighing 5 or 6 lbs.

3. Buttered Soles.-Rub a tin dish 4 times across the bottom with fresh-cut garlic; wipe the soles dry, and dredge them with baked flour.

Lay them in the dish, with 6 oz. of butter (for 2 soles), and bake in a moderately-heated oven for half an hour, or forty minutes if the soles be very thick. Serve on a very hot dish, with the butter poured over, and a tea-spoonful of finely-chopped chives or parsley sprinkled over the soles.

4. Aitch-bone of Beef, boiled.-Put the joint into an iron pot, and cover it with cold water; boil up slowly, skim, then simmer as gently as possible till done. To be slightly underdone, allow eleven minutes to the lb.; just done, twelve minutes; and well done, thirteen minutes, after at boiling heat. In frosty weather, add a quarter of an hour to the whole time. If carrots be boiled with the beef, they will require an hour and three-quarters or two hours, according to size. Place the beef on a hot dish, the broad side downwards; pour over it of the liquor; garnish with carrots, and serve.

NOTE.-Reserve the liquor in an earthen pan for soup.

of a pint

5. Gravy Curry.—About a lb. and a half of veal cutlets, in pieces a of an inch thick and 2 inches square. Mix 2 table-spoonfuls of biscuit-powder with a salt-spoonful of mixed sweet herbs in powder, the same of pepper and salt. Dissolve a lb. of butter; dip each piece of veal into the butter, then into the powder, and fry in the remainder of the butter till slightly browned on both sides. Slice 2 onions and a ♣ of a clove of garlic; knead 3 oz. of butter with 2 dessert-spoonfuls of curry-powder and I leaf of mint chopped fine; fry the onions in the butter till tender; then put in the veal and of a pint of stock or gravy; simmer gently for three-quarters of an hour. Add the strained juice of a lemon, and serve, with or without rice.

6. Pheasant, with Truffles.-Wash, peel, and slice 6 large truffles; put the truffles into the body of a young pheasant, nicely trussed; pound the peel with a clove of garlic, and knead it with 1 lb. of fresh lard. Put the pheasant into an oval deep dish or pan, cover it with the lard; add 3 sprigs of parsley, I sprig of thyme, a bay leaf, a saltspoonful of salt, 4 peppercorns, the sixth part of a nutmeg grated, I clove, 3 slices of carrot, and a wine-glassful of rum; cover it closely, and put it into a moderate oven for three-quarters of an hour; then let it remain for two or three days to imbibe the flavour of the truffles. When required, take it out of the fat, envelope it in paper, spread thickly with butter, and bake in a moderate oven for three-quarters of an hour. Strain the gravy; add a tea-cupful of any stock, with a dessert-spoonful of baked flour, a salt-spoonful of salt, the same of loaf sugar; boil ten minutes; take the paper off the pheasant; add the dripped gravy and the butter to the rest. Place the pheasant on a hot dish, remove the skewers, pour over the gravy, and serve at once.

7. White Pudding.—One lb. of fresh (pork) kidney fat, chopped, a

lb. of flour, a of a lb. of ground rice, a Ib. of loaf sugar, a lb. of currants well washed, 2 oz. of sweet and 8 bitter almonds, blanched and chopped, 2 oz. of orange and 2 oz. of lemon-peel (candied), chopped, the part of a nutmeg grated, a salt-spoonful of salt, 2 eggs, and a gill of new milk. Beat these ingredients well together for twenty minutes; put the mixture into pig skins that have been well cleansed, leaving room for the pudding to swell; tie both ends, put them into boiling water, and boil slowly for two hours and a half. Serve hot or cold; in either case, remove the skin. When made for keeping, hang them up separately; and when required, put them into hot water and boil up slowly for ten minutes.

8. Stewed Apples.-Dessert apples should be used. Pare them neatly with a sharp knife, and scoop out the core; put them into a skillet, with halt their weight of loaf sugar, 1 clove, an inch of cinnamon, the thin rind of a lemon, and the strained juice, and 3 table-spoonfuls of cold water to every lb. of apples; simmer very slowly, and skim frequently, till they are tender (about an hour and a quarter). Take them out carefully; place them neatly on a glass dish; boil the syrup quickly for ten minutes, and when nearly cold, strain it over the apples. To be served cold at dessert. A pint of whipped cream or Devonshire cream poured over the apples, makes it a pretty dish for dinner or

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'Then to breakfast with what appetite you have.'-SHAKSPEARE.

THE

HE less luxurious your breakfast table is, the better, always provided you are careful to have the four essentials,-good tea, good coffee or cocoa, good bread, and sweet butter, together with a fitting supply of milk and cream. I would therefore recommend a few savoury things suitable to the several months of the year, harmless, nutritive, and easily digested. Never forget to have a fair damask cloth upon your table; nothing shows off so sweetly the morning repast with its bright silver, its cheerful china, and the merry, hissing urn. When the months have flowers, by all means have the epergne well filled; for, as the poet beautifully says, "They are the smiles of God.'

JANUARY.

Broiled Haddock-Broiled Rasher of Bacon and Eggs-Sausages on Toast-Cold Fowl and Tongue-Broiled Kidneys - Kippered Salmon-Hung Beef-Cold Pigeon Pie-Broiled Legs of FowlBroiled Legs of Turkey-Broiled Whitings.

FEBRUARY.

Broiled Soles-Pigeon Pie-Rabbit Pie-Fried Eggs and BaconRolled Tongue-Broiled Bacon-Dried Salmon-Dried Haddock— Spiced Beef-Cold Soles (fried)-Broiled Ham and Eggs.

MARCH.

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Giblet Pie (cold) - Cold Fried Sausages- Cold Ham Broiled Whiting-Brawn-Pigeon Pie-German Sausage-Cold Roast Capon -Tongue-Broiled Haddock-Broiled Kidneys.

APRIL.

Sheep's Tongues-Ham-Toasted Bacon and Fried Eggs-Cold

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