Cut

it in small rounds, and bake these a golden brown. Have some spinach cooked according to the recipe given for BOILED SPINACH, and put a layer a it on each biscuit, allowing a narrow edge of the pctiy to show all round. Switch a little double cream ver stiffly. Season with a little white pepper and salt, am put a rose of this on the top of the spinach on each ois cuit. Serve hot. Cheese Ramalcins.—For eighteen caes, separate the yolks from the whites of five eggs, leat two ounces of butter to a cream, then add by legrees, while beating, three of the yolks. Make a atter of one good taoiespoonful of flour and a little lilk, mix with the butter and yolks, then add about thre ounces of grated Parmesan or Gruyirc cheese, peppr, salt, and a very little cayenne. Switch up to a stff froth the five whites of eggs, and mix all togethr very gently and lightly. Have the rarnakin cases oild with a little salad oil, fill them a little more than half, srinkle on each a little grated cheese, and bake in aquick oven for about seven minutes. Arrange them leatly on a folded napkin, and serve immediately. Nudels with Cheese.—Melt in an enarelled pan one ounce of butter with one ounce of floui add five tablespoonfuls of milk, a pinch of salt, and afew grains of cayenne, stir well till it becomes a tltick pste and leaves the sides of the pan then remove from the fire and stir in two ounces and a; half oi grated chese, mixing thoroughly, drop in two eggs, one at a tile, stirring well after each, put on the fire again and sir till the eggs are cookea without allowing it to bd.. Have a pan with boiling water in it and a good tei spoonful of salt, drop the mixture in de ert-spoonful into it, after which remove from the fire to take it oi the boil. Let them poach for fifteen minutes, drain, and serve hot on a napkin with brown bread crumbs sprinkled on them. Cheese Straws.—Rub two ounces of butter into four ounces of flour, then mix with it four ounces of finely grated cheese, a teaspoonful of dry mustard, a pinch of cayenne, and make into a smooth dough with two eggs roll this out, and give it a few folds similar to pastry; let the last fold form it into a square, then with a knife; or paste runner cut it into straws about four inches long put them on a clean oven tin, and bake in a moderate; oven to a nice light brown. Have a table napkin neatly folded on a dish, pile them on it cro wise, place them before the fire to toast, and serve hot. Cheese Aigrettes.—Grate three ounces of Parmesan cheese, and put it aside on a plate. Put on in a sauce-pan half a pint of water with two ounces ot butter, let it come to the boil, then stir in two ounces of fine flour, and continue stirring until it thickens and leaves the sides of the pan. Remove it to the side of the fire, add one egg, mix well then a third of the cheese, mixing again repeating; this proce till three eggs and all the cheese; have been put in season with one teaspoonful of dry mustard and a little; pepper and salt. With a de ert-spoon drop the mixture into boiling fat, and let them cook until very much risen and a nice brown, then take them out, drain for a minute in the oven, and serve very hot on a napkin. The above will make twenty. Celery Souffle with Parmesan.—Clean one pound of white celery carefully, and cut it in small pieces; Put it in an enamelled pan with as little milk as po ible, and let it simmer till tender, then boil rapidly to reduce the liquid. Pa it through a wire sieve and put it aside to cool. Beat two ounces of butter to a cream, and add to it the yolks of four eggs, one at a time, beating each one well in. Add the celery gradually, mixing well, also an ounce and a halt of grated Parmesan cheese, and season with a little celery salt. Beat) the whites of five eggs to a very stiff froth, and stir them into the mixture very gently. Fill small paper cases about three-quarters full, and sprinkle on each a little of the cheese mixed with a very little celery salt. Bake in a hot oven for seven minutes. Arrange tastefully on a napkin and serve immediately. Sufficient for a double entremet. Cheese Custards in Shells.— Boil •.. a red, herring for five minutes, cut off the head and tail, skin it, remove the bones, pound it in a mortar with a few drops of cochineal sufficient to colour it. Pa it through a wire sieve with a wooden spoon, then dry on the stove, and put aside for use. Make a custard with three eggs and six tablespooufuls of milk, add to it two ounces of grated Parmesan cheese, a little white pepper and grated nutmeg. Fill the shells with the custard, strew some of the red herring crumbs on the tops, warm in the oven, and serve. '1 he above is sufficient to fill a dozen Iced of shells. Cheese. —Separate the, yolks „ from, the whites of three eggs, beat the yolks with one teaspoonful of dry mustard, a little white pepper and salt, then add halt a pint of cream and four ounces of grated Parmesan cheese, and mix well. Switch up the whites of the eggs till very stiff and light, and mix together carefully and lightly. Freeze in the usual way in a square or oblong mould, and, just before serving, turn out and cut into pieces one inch and three-quarters long, one inch broad, and a quarter of an inch thick. Dish in a circle, the slices overlapping each other, with lettuce or endive in the centre. Iced Cheese, No. 2.—Melt in a sauce-pan three ounces of grated l’armesan cheese, with half (a pint of milk, then let it get cold, and mix it] with a small teacupful of cream, one teaspoonful of dry mustard, and a litde pepper and salt. Pour into a square mould, and freeze in the usual way. When wanted, turn out and cut into small cakes about two inches long by an inch and a quarter broad, and dish in a circle, the one overlapping the other. Cheese Canapes.—From thin slices of stale bread cut, with a cutter about two inches long and an inch and a half broad, as many croutons as you require, and fry to a light brown in clarified butter. Spread a little made mustard on each, then a thin slice of cheese, on which sprinkle a little pepper, and put them in the oven or before the fire till the cheese is melted, and serve hot Scotch Woodcock.— Mix in a pan on the stove two ounces of grated Parmesan cheese, one teaspoonful and a half of anchovy paste, half a teacupful of cream, and a small pinch of cayenne. Let it melt and just come to the boil. Have three slices of bread fried in butter to a nice light brown. Cover each with the mixture, and Toast.—With serve as hot as po ible. Celery a cutter two and a half inches long, by oqe and a half broad, stamp out ten toasts from slices of bread about half an inch thick. Then with a cutter a little smaller mark them slightly on the top. Deepen this mark a little with the point of a knife, and fry them in boiling fat to a golden brown. After frying put them in the oven for a few minutes to dry, then scoop out the centres by the mark, taking care not to break the toasts. Cut the white parts of two heads of celery in two-inch lengths put them in a sauce-pan with enough white stock to; barely cover them, and stew gently for one hour. When ready, put the celery in equal proportions on the toast. Moisten half a teaspoonful of potato flour with a little ketchup and stir it into the stock. Season it with pepper and salt; let it boil for three minutes, # then pour it in equal proportions over the celery. If liked, a little grated cheese Ham may be sprinkled on them before serving. Toast.—Cut thin slices of bread from a stale loaf, take off the crust, divide into pieces from two to three inches long, and fully an inch wide, and fry in boiling fat. Cover half the number of the pieces of toast with lean ham, sliced as thin as po ible, sprinkle over them some grated Parmesan cheese, and lay on that the remaining slices of toast. Put them in the oven till thoroughly heated, and serve very hot on a folded napkin. Mushroom Toast.—Take as many mushrooms just opened as will be wanted, remove the stalks, wash and drain them, and place them on a flat dish with the hollow part upwards. Put a small piece of butter into each mushroom, sprinkle a little pepper and salt on them, and put them in the oven for about fifteen minutes, or till they are tender. With a cutter two inches in diameter cut out as many rounds of bread, half an inch thick, as there are mushrooms, scoop a little hollow in the centre of each, and fry them in boiling fat. Place a mushroom on each round of toast, with Green a little Onion of the gravy, Toast.— and serve liot. Cut small one bunch of green onions and put them in a pan barely covered with boiling water. Add a small half-tcaspoonful of salt, the same quantity of sugar, and boil genvly for one hour and a half. Then add from lour to six sage leaves, powdered, quarter of an ounce of butter, and more salt if needed. Have ready two slices of toast buttered, divide each slice into four, and spread with equal proportions of the onion. Serve very hot. This can be made also with Portugal onions. Craigie Toast.—Beat three eggs, add one green clmi and the inside of two tomatoes, both finely minced, a little milk, one ounce of butter, and a little salt. Mix all together, and put on in a pan to get thoroughly heated. Have small pieces of stale bread cut out half.an inch thick, with a cutter either round or square, and fried in boiling fat. Cover the toast with the mixture, and serve hot. Stuffed Eggs.—To make twelve, boil six eggs for ten minutes, and put them in cold water for a short time. Take them out, and divide each cro wise, taking care not to break the white part, take out the yolks, and flatten the white cups at the ends by slicing off a very little. Pound the yolks with one ounce of butter, three anchovies, washed and trimmed chop together eight olives, one teaspoonful of capers, and; three pieces of truffle add these to the yolks, season with pepper, salt, and; a few grains of cayenne, and mix well. Fill the cups with this mixture, raising diem towards the centre, and smoothing them with a knife dipped in water. Garnish them on the top with chopped truffles, and put them in the oven till thoroughly heated place each egg on a round crofiton of bread, and serve.; If preferred, they may be served cold, without being put in the oven. Anchovy Eggs.—For a party of twelve have six large eggs, boil them ten minutes, let them cool, and take the shells from them carefully. Divide them in two cro wise, scoop out the yolks, and cut off the points from the white, in order to flatten them for dishing. Wash, scale, and bone twelve anchovies, cut a long fillet from the back of each, which divide in two, and lay aside for garnishing. Pound the anchovies in a mortar, then add the yolks, and pound them together, adding a few drops of salad oil, a little finely-chopped parsley and shalot, a few grains of cayenne, a little grated nutmeg, and white pepper and salt to taste. With this mixture fill up the cups made from the white of the eggs, raising them a little towards the centre, and making them smooth with a knife dipped in cold water. Ornament with two strips of anchovy and one of boiled white of egg, placing the strip of egg in the middle, and one strip of anchovy on each side of it. Chop some lettuce or endive, put it on a dish, arrange the Supreme eggs neatly on it, Eggs.— and serve cold. of Boil five eggs for ten minutes, let them cool, and take the shells from them carefully cut them acro , scoop out the yolks, and cut the points; off the whites to flatten them for dishing. Pound the yolks in a mortar with one ounce of butter, two ounces of grated Parmesan cheese, the raw yolk of one egg, a teaspoonful of dry mustard, two tablespoonfuls of thick cream, a pinch of cayenne, and a little white pepper and salt. Pound all well together, fill the cups made from the whites, raising them towards the centre, and smoothing with a knife dipped in cold water. Strew a little grated cheese on them, and put them in the oven for ten minutes, but do not colour them. Spread what is left of the yolk mixture on the bottom of the entree dish, arrange the eggs on it neatly, put a small diamond of beetroot or pickled gherkin on the top of each, and serve with Chili vinegar. Finnan Haddock Canapes.—Cook a little on the gridiron, or in the oven, a good-sized finnan haddock, remove from it the bones, skin, and trimmings, pound it well in a mortar, with three ounces of butter, and pa through a wire sieve with a wooden spoon. Cut out eighteen or twenty rounds of stale bread, three-eighths of an inch thick, with a two-inch cutter, and fry them in butter to a nice golden brown. Cover them with the mixture, raising it towards the centres, put in the oven long enough to get thoroughly heated, buj not to brown, and — serve hot. Souffle Potatoes. Wash and brush eight PEARS’ CYCLOPAEDIA. f)C2 potatoes of an ordinary size, flatten them at one end by cutting a slice from each, and roast them in the oven. When quite ready take them out, cut a slice from the other end of each, scoop out the potatoes, talcing care to keep the skins whole, and put them through a colander into a basin. Switch them till very light, with an ounce of butter, half a gill of cream, and one egg add ketchup, pepper, and salt to taste. With this mixture, refill the skins, sprinkle a little grated cheese on the top, and put them in the oven till they rise and get brown. Serve hot on a table-napkin, and garnish with parsley. — Dre ed Crab. Take a large freshly-boiled crab, break it up, take out all the meat from the body, then rub it through a sieve, add one teaspoonful of salad oil, a little dry mustard, a few grains of cayenne, and pepper and salt to taste. Break the thick ends of the small claws, and the whole of the large ones, take out the white meat, break it very small, being careful that no small bits of shell are left in it, add one teaspoonful of salad oil, the same of vinegar, and season with pepper, salt, and a few grains of cayenne. Cleanse and brush the lar^e round cell, break away the inside white part till*within about an inch of the edge, fill the two ends with the prepared white meat, and the middle with the yellow. Ornament with finely-minced parsley and pounded lobster roe, and serve on a napkin, with the small claws placed neatly round it. Cauliflowers au Gratin.—Take away the green stalks from the cauliflowers, divide them into quarters, throw them in cold water with a little vinegar in it, to draw away the insects, then put them on in boiling water with a little salt in it, and let them boil about fifteen minutes. Drain on a sieve, and place them neatly on a vegetable dish, flowerets up. Mix one ounce of butter with one ounce of flour, put it on in a saucepan to melt, then add half a pint of milk, season with pepper and salt, and let it boil five minutes, stirring constantly. Have about two ounces of cheese grated, mix an ounce and a half with the sauce, pour it over the cauliflowers, then sprinkle the remainder of the cheese on the coating of sauce, then bread crumbs, with here and there a morsel of butter. Put the dish in a quick oven till nicely Canapes.—Bone, browned, and serve hot. Sardine skin, and trim three or four sardines, and mince very finely, add about half an ounce of butter, one teaspoonful of flour, one of Worcester sauce, one of ketchup, one of e ence of anchovies, two eggs, a little cayenne, and salt if nece ary. Mix all together, and put it on the fire in a sauce-pan to heat and thicken, but not to boil. Cut out as many rounds of stale bread as will be required, with a two-inch cutter, fry them in boiling fat cover them with the mixture, and serve hot,; Italian Polpetti.—Take about six ounces of any cold meat, free it of skin and fat, and chop or cut it into very small dice; mix with this two ounces of cold ham or tongue, a few tinned or cooked mushrooms, or truffles, also cut in small dice, one ounce and a half of grated cheese, a little grated nutmeg, and one de ert-spoonful of Oude sauce. Make a sauce of one ounce of butter with one ounce of flour, add nearly half a pint of stock, and let it boil from five to ten minutes. Season with nutmeg, pepper, a pinch of sugar, and the juice of half a lemon, remove to the side of the fire, add the yolks of two eggs, put it on again, and stir till the eggs set, but do not let it boil. Put in the mixture of chopped meat, etc., into the sauce, and stir till thoroughly heated, but do not let it boil. Spread out on a flat dish till about a quarter of an inch thick, and let it stand till quite cold and stiff then, with a round cutter an inch ana a half in diameter, stamp it out into as many as the quantity will make, cover these with bread crumbs, then brush them with the two whites of eggs, again cover them with bread crumbs, and fry in boiling fat to a nice light brown. Dish in circular order, with prepared cheese and macaroni in the centre, and serve as hot as po ible. This is Small sufficient for fllacaroni a double entree. Timbales.—To make twenty, put on four ounces of best macaroni in cold water, let it simmer till When soft, which will take nearly an hour, and drain it. cold cut it into half-inch lengths, put these on in a stew-pan with one ounce of butter, four ounces ot grated cheese, a little dry mustard, pepper, and salt. Stir over the fire for a minute, or till the cheese is melted. Line the small moulds with common paste or trimmings of puff paste, then fill with the prepared macaroni, sprinkle grated cheese on the top of each, bake in a quick oven to a nice brown, turn out, Mushroom and serve hot on a napkin. Timbales.—Beat one ounce of butter to a cream add the yolk of an egg and heat a little longer. Mix; in four ounces of tinned mushrooms finely chopped, three ounces of bread crumbs, and one gill of mushroom liquor. Season with pepper and salt, and grated nutmeg. Beat the white of an egg to a stiff froth, and mix it in very lightly. Butter eight small moulds or cups ornament them with strips of French beans fill them; with the mushroom mixture, and cook in water; just off the boil for one hour. Turn out in a circle on an entrde dish fill the centre with cooked tomatoes, Mushroom and pour Souffld.—To tomato; sauce round. fill eighteen paper cases, put on the fire in a small sauce-pan a pint basket of mushrooms, with a little salt, and let them simmer gently for ten minutes, to soften them, then strain off the liquor into a basin, pound the mushrooms in a mortar, and pa through a wire sieve. Make a white sauce with a little butter, flour, strong white stock, and the mushroom liquor; allow it to cool, then add four tablespoon fuls of it, along with the yolks of three eggs, to the purde of mushrooms, ana mix thoroughly. Switch up the whites of four eggs to a stiff froth, and mix all together very carefully and lightly, season with pepper, and, if nece ary, a little salt, fill the previously oiled cases about two-thirds, bake in a moderate oven until very much risen and slightly browned, and serve immediately. Olives and Anchovies.—Cut from slices of stale bread, about a quarter of an inch thick, with a round cutter an inch and a half in diameter, twelve rounds, and fry them lightly in boiling fat. Take one dozen of anchovies, wash and wipe them, then remove the fillets, put aside twelve on a plate, pound the other twelve with a pat of butter. Take a dozen olives, peel them clean off the stones, breaking them as little as po ible, then stuff them with the anchovy butter, and restore to their original shape. Spread the crofitons lightly with anchovy butter, place a stuffed olive neatly on the centre of each, then twine round the olives the fillets of anchovies, one for each, with the skin side out, and serve cold on a neatly-folded napkin or ornamental paper. Croustades of Cheese.— Beat one ounce of butter to a cream, then mix with it one ounce of grated cheese and an ounce and a half of flour. Roll this out on a baking board, and make it into ten cases as for OYSTER PAtES. Bake in a moderate oven, and fill them with a mixture made in the following manner Melt half an ounce of butter in a sauce-pan, and stir into it half an ounce of potato flour, and half an ounce of corn flour. Add gradually one gill of milk and let it boil for one minute, then take the pan from the fire and mix in one yolk of egg and one ounce of gTated cheese. Add a little pepper and salt, and lastly mix in lightly one white of egg beaten to a stiff froth. Cheese Custards.— For a party of eighteen or twenty, beat up in a small sauce-pan five e^gs, add to them half a pint of milk, season with white pepper, grated nutmeg and salt, then put on a slow fire, and stir until it begins to thicken, after which take it off, and stir in four ounces of grated Parmesan cheese. Brush eighteen small zephyr moulds with melted butter, them with the custard, put them in a stew-pan with fill boiling water in the bottom, cover with a round of buttered paper, and steam slowly till firm, which takes about twenty minutes. When ready turn out and serve on two dishes, with powdered red herring sprinkled on RED HERRING POWDER, the top of each. (For the see CHEESE CUSTARDS IN SHELLS.) — Cheese Custard Fritters. Prepare the custards as in the foregoing recipe, and set them aside to cool. When quite cold, brush them with beaten egg, seasoned with a little pepper and dry mustard, then coat with fine fresh bread crumbs, fry to a light brown in Savoury boiling fat. and Cheese serve hot Cakes.—Put on a folded napkin. on in a sauce- pan a gill of sweet milk with one ounce of butter and a then little stir salt, in let two the ounces butter of melt flour and with come a wooden to the spoon, boil, and go on stirring till quite smooth. Beat it on the tire for a minute, then take it off, and add to it three ounces of grated Parmesan cheese, half a teaspoonful m of dry mustard, and a little white pepper, then stir two eggs, adding one at a time. Take about a quarter of a pound of pun-paste trimmings, roll it to about an eighth of an inen in thickne , stamp out two dozen of rounds with a cutter two inches in diameter, put them on an oven tin, about an inch apart from each other, brush them with beaten egg, put a teaspoonful of the prepared mixture on the centre of each round, then turn up the sides so as to form them into the shape of a three cornered hat, brush them lightly with egg, bake in the oven to a nice light brown,.and serve hot on a folded napkin. Tomatoes au Gratin.—Take the number of fresh tomatoes required, cut each through the middle cro wise, squeeze out the seeds and water, taking care to keep the outsides of the tomatoes whole, then stuff them with minced ham, mixed with a few chopped mushrooms previously cooked, some bread crumbs season with a little pepper and salt, and moisten with; an egg. Place them on a baking-dish, strew bread crumbs over them, and on each a morsel of butter, then put Mushrooms them in the oven au for Gratin.—For about fifteen minutes. this dish take the best large mushrooms, remove the stalks, and peel them carefully without breaking them, then put tnem into a colander and run cold water on them to free them of sand. Fill them with the same stuffing as described in the foregoing recipe, put them on a baking-dish, strew with oread crumbs place a morsel of butter on each, and bake in the; oven for about fifteen minutes. Anchovy Canapes.—Prepare the crofltons of bread in the same way as described in recipe for Olives and Anchovies. Wipe, trim, and fillet the anchovies, cut each fillet in two the long way, and lay lobster them aside, pound the remainder with a little butter, with which spread the croiltons of bread, then lay on cro wise like lattice-work the fillets cut in strips to suit three the canape or cushion, and heat in the oven for a white minute or two, taking care not to let them brown. salt, Serve as hot as po ible on a folded napkin Cold soft, anchovy canapes are done in the same way, the only ready, difference being that the fillets are laid on in long the strips, with Chopped green pars^y and hard-boiled begin eggs minced, placed Herring.—Prepare alternately between. aside Canapes of the crofltons equal of bread as already described. Trim and skin a red beaten herring, remove the fillets and cut them in strips, pound fat, the remainder with a little butter, with this spread the on crofltons, then lay on the strips of herring cro wise, garnish. and cook in the oven for about ten minutes. Serve hot on Cream a folded napkin. Celery.—For with of a double entremet, five'ounces clean and cut into small pieces the white part of two gently heads of celery. Put it in an enamelled pan with porridge enough milk to cover it, and let it boil till tender. taste. Strain it and pa it through a wire sieve, reserving the milk. Break five. eggs into a sauce-pan season them with white pepper and celery salt, and; beat them a little. Add one gill of cream and the milk in which the celery was boiled, filling it up to the measure of one gill by adding more milk. Stir over a slow fire till it begins to thicken without boiling. Then add the celery and mix together. Butter eighteen small timbale split moulds, fill with the mixture, ana steam in water just off them the boil. They should be covered with buttered paper in before putting on the lid of the pan. When ready, rub turn out on two entrCe dishes in circular order, filling in put the centre with cre , lettuce, or endive. Put a few put finely-chopped Cream truffles on the top of each cream. the of Asparagus.— For a double entre- Butter met, put on in boiling water one bundle of asparagus, shape; with a very small pinch of soda and a little salt. Boil itself, till tender, then strain and pa through a wire sieve. pudding Break five eggs into a pan season with pepper and pork. salt, and bent them a little.; Add one gill of cream and the same quantity of good milk. Stir over a slow fire beef till it thickens, taking care it does not boil, then draw pound it aside and stir in the asparagus. Butter eighteen small moulds and fill them with the mixture. Cook, and Tomato serve iu the Souffle.—To same way as Croain of Celery. fill ton or a dozen paper cases melt one ounce of butter with one ounce of flour, add to it about a gill and a half of tomato pulp, a little powdered thyme, white pepper, and salt, let it boil gently for five minutes, stirring constantly, after which remove to the side of the fire, mix in the yolks of two eggs, then pour into a basin, and set aside to cool a little. While it is cooling, switch up the whites of the eggs to a stiff froth, and mix gently together. Fill the paper cases about two-thirds, bake in the oven for about ten minutes, and serve hot on a napkin. Souffle Tomatoes.-The.tomatoes must be of the medium size, well shaped, and not too ripe cut a very thin slice off the top of each, squeeze out; the seeds and water, then with a teaspoon scoop out the insides, being very careful to keep them whole, and sprinkle with a little pepper and salt. Prepare a souffle mixture as describee! in the foregoing recipe, using the slices cut off and what was taken from the insides of the tomatoes to make the pulp. Fill the tomatoes nearly to the top with the souffle mixture, and bake in the oven for fifteen or twenty minutes, and serve immediately. Devilled Legs of Turkey.—Mix together a tablespoonful of French mustard, one of salad oil, one teaspoonful of e ence of anchovies, and one tablespoonful of cayenne sauce. Score with a knife the legs of the turkeys, then rub in the mixture, and cook on the gridiron till crisp and brown without burning. Savoury Iced Souffle.—Make about a gill of highly-seasoned tartar sauce, switch up till stiff one gill of cream, do the same with the whites of two eggs, then cut into quarter-inch dice some cold lobster or prawns, chicken, or game; if chicken, a little cold tongue and truffles cut in the same way should be mixed with it. Mix all these ingredients carefully and lightly together, fill the paper cases, sprinkle on the tops with roe or powdered red herring, and freeze in a cave in Savoury the same way Croquettes as sweet iced souffle. of Rice. — Put on ounces of the best whole rice with one pint of stock, one ounce of butter, a little pepper and and let it simmer gently by the side of the fire till which will take about forty-five minutes. When stir in one ounce of grated Parmesan cheese and yolks of two eggs, stir over the fire till the eggs to thicken, then pour out on a flat dish, and set till quite cold and stiff. Form into balls of an size, roll them in flour, then brush lightly with egg, coat with bread crumbs, and fry in boiling drain in the oven for a minute or two, and serve hot a neatly-folded napkin, with sprigs of parsley for Porridge.—Put in a pan one quart of cold water one teaspoonful of salt. When it boils sprinkle in of oatmeal, stirring all the time. Boil this for half an hour, stirring it now and then. The can be made thinner or thicker according to PUDDINGS AND PASTRY. Split-Pease Pudding.—Take one pound of ’peas, an ounce of butter, a little soda, and tie up in a cloth, leaving plenty of room to swell put a stew-pan with boiling water, boil for two hours,; and them through a sieve. When all pre ed through, it into a stew-pan, with a little salt and white pepper; it on the fire with an ounce of butter, add a little of water in which it was boiled, and stir till thick. a basin and pre in the peas to make it a nice when wanted, turn it out in a corner-dish by or slice it, and lay it round boiled pork Pease should always be sent to table with boiled Suet Dumpling.— Mince half a pound of good suet, mix it with one pound of flour, a quarter of a of brown sugar, half an ounce of ground ginger, and two teaspoonfuls of baking powder, three gills of milk, a little salt, and mix them all together. Butter a basin or tin mould, put in the mixture. Put it into a pan with an inch of boiling water in the bottom, cover with buttered paper, and steam for three hours. As the dumpling rises in the proce of cooking, the mould must not be filled more than three quarters. When ready, turn out and serve with fruit sauce. E ex Pudding.—Put in a bowl three ounces of butter and four ounces of sugar, and beat them to a cream. Add gradually five ounces of flour, two eggs, and enough milk to make all into a smooth batter. The eggs should be dropped in from the shell, and the mixture beaten well for a few minutes after each egg is added. Enough milk should be added to make the batter of the consistency of very thick cream. Mix through it half a teaspoonful of baking powder and quarter of a teaspoonful of vanilla. Butter a mould or pudding basin, put a good layer of thick jam in it, and pour the batter over it gently, so that it does not mix with the jam. Cover with a piece of buttered paper, and steam for an hour Marmalade and a half. Pudding.—Grate six ounces of loaf-bread into a basin, pour over it three gills of boiling milk, and set aside till nearly cold. While the bread and milk are cooling, separate the yolks from the whites of three eggs, beat the yolks with two ounces of raw sugar for ten minutes, then add a full tablespoonful of marmalade, and mix with the bread and milk. Have the whites switched on a dinner-plate to a stiff froth, mix gently with the pudding, then pour into a melon mould previously buttered and ornamented with stoned raisins. Have a pan ready with enough of boiling water in it to' reach the height of the pudding inside the mould—no higher place it immediately after finishing in the water, then; remove boil—no the pan just far enough from the fire to take it off the more and let it cook in this way for one hour and three quarters.; [This method of cooking should be adopted for all puddings having eggs in them, for the simple reason that it prevents the hardening of the eggs, and so renders them easier of digestion and produces a finer consistency.] When ready, take it out of the water, take off the lid, let it stand from five to ten minutes, then turn out and serve with custard sauce poured round it. Yorkshire Pudding.—Take six tablespoonfuls of flour, a teaspoonful of salt, and mix it with a little cold milk. Have three eggs well beaten, mix them with the flour, boil one pint of milk, and pour it in amongst the eggs and flour, stirring all the time. Have a square tin pan greased, pour in the pudding, and set it upon a gridiron a few minutes, then place it under beef while roasting, and send it to table, cut in small square pieces. French Sago Pudding.—Put on three ounces of sago with one pint of milk let it boil for ten minutes, stirring constantly, and just before; taking it off the fire stir iin half an ounce of butter; then pour into;a basin to cool, during which stir occasionally. Beat the yolks of three eggs with two ounces of sugar, then add one tablespoonful of marmalade and mix with the sago, switch the whites to a stiff froth, mix all gently together, pour into a well-buttered pudding mould, ana cook same as Marmalade Pudding — (see above). Queen’s Pudding. Pound two ounces of orange peel, with one of blanched bitter almonds put it on the fire in a bra pan with a pint of sweet milk,; and stir till it boils five minutes, pour it through a fine drainer in amongst two ounces of arrowroot, previously di olved in a little cold water; add a pint of cream, and s£ir occasionally till nearly cold. Have a quarter of a pound of ground white sugar beat up with sitf eggs, acfding one at a time, and mix all together. Butter and ornament a melon mould with cut angelica, pour in the pudding, and steam for two hours. Sene with custard and sweetmeats round it. Queen of Puddings.—Put half a pint of milk in a sauce-pan and let it come to the boil. Put in a bowl a breakfast-cupful of bread-crumbs, one ounce of butter, and one ounce of sugar, and pour the boiling milk over them. Mix well and add half a teaspoonful of vanilla, and two well-beaten yolks of eggs. Put this mixture into a pie-dish, and bake it in a moderate oven for half an hour. Let it cool a little, and then spread a