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needle and twine ; put a little salt and pepper in it, and a z Bread.- Professor Blot declares that bread must be well few pieces of butter underneath in the pan, then cover it kneaded, with enough tepid water for an ordinary dough. Then shape it ; place the paste on the make-board and use with a gill of broth, and place in the oven. Shoulder of Mutton Boned.- Split the shoulder on the in- a stick for shaping it; put it in the pan upside down, and side, and run the knife along the bone. The butcher must leave it fifty minutes to rise ; then turn it over again into not break the bone, as that makes it difficult to split. the baking-pan and place it in the oven. A roll is made When the first bone is taken out remove the second. (The in the same way, pressed in the middle with a round stick. same can be done with a shoulder of veal. ) The bones can The oven must be very hot. French bread requires about be used for soup. The shoulder can be stuffed with the three times as much kneading as ordinary bread. Directions for a Bill of Fare.-Put the soup first ; always same stuffing as the chicken. Put a little salt and pepper on the shoulder, and some stuffing in it, roll it, and tie it eat the melon immediately after; then the fish ; then with twine. This can be served with a puree of peas. A butcher's meat- beef, next mutton, next veal and lamb; shoulder of veal prepared in this way must be served au then poultry, and, last of all, game. A roasted fish is served jus. For the stuffing, if you like, add a very little pork- after the roast-beef. Vegetables au sucre are served after say only four ounces of pork to one pound of veal, in having the other vegetables. Cheese is served before dessert. Tinthe sausage-meat made. Put a little salt over it, and place lined utensils for the kitchen are preferable to porcelain, it in the pan, with half a gill of cold water, and then lay it because porcelain cracks so easily. Copper is the best, if in the oven. The mutton is served with its gravy, or sauce kept perfectly clean. For boiling milk, block-tin is the best. Always use a stone mortar, not a wooden one, and Ravigate. Venison Rarigote Sauce.- Take three pounds of venison ; have a sharp-pointed knife for boning meat or fish. Burnt Sugar or Caramel.-Take one and a half tableput the meat in a vessel ; set it on the fire in a pan with one pint of vinegar, two bay-leaves, two cloves, two cloves of spoonfuls of white sugar and put it in a ladle over the fire, and stir with a wooden spoon. When the sugar is black, garlic, one onion, sliced, two stalks of thyme, four of parsley, and one dozen peppercorns. Give it one boil, and add of water one gill and a half; let it cool, strain, and turn over the venison. Leave it there for a day or two, keep it in a bottle. It is used for coloring soup, gravy, and and turn the venison occasionally. Then put the venison ether dishes, and can be put in ice-cream to color it. To make a potato salad, the potatoes must be boiled and in a pan with some spices, and pour the juice and vinegar back over it, adding salt, and a few pieces of butter, and cold, cut in slices, with salt, pepper, oil, and vinegar, and bake it. If you roast the venison, put the vinegar and a little parsley, and just move them gently round. We can spices in the dripping-pan and baste with it. For the also slice beef which has been boiled in broth, and take the sauce, take an onion, chopped fine, and set it on the fire same dressing, only adding mustard. For a Tartare sauce, after making a Mayonnaise, add raw with one ounce of butter; when nearly done, add half a tablespoonful of flour, one gill and a half of broth, and stir. onion and a chalot. Potage a la Reine.- Cut one chicken in five pieces, and Then add the drippings from the venison, and boil it gently on a slow fire. The Ravigote sauce can be used with beef, set it on the fire, with one quart of broth ; it must be boiled mutton, or pork. Keep it on the fire five minutes, add for two hours. When half done, add four ounces of rice which have been washed in water. When done, place the chopped parsley, and serve. pieces of chicken on a sieve to drain, and also the rice, and Potatoes a la Maitre ' d Hotel.- The potatoes are steamed wash in the sieve to extract all the juice and pulp. When and peeled. Potatoes should be put in a steamer over a the chicken and rice are passed through the sieve, they are vessel of boiling water, and not into boiling water. The put into a pan and stirred; then strain in some broth and skin is more easily removed, and the potatoes are much stir again Consommee a la Reine is made with consommée better cooked than when boiled. Put one ounce of butter Set the potage on the fire. Take one and in a pan on the fire; when melted, add a small tablespoon- instead ofbroth. ounces of butter, in a pan, one yolk of egg, and milk, ful of flour, then milk or broth, about a pint to seven pota- a half together-cold ; (one gill of milk;) then take two toes. As soon as the milk rises it is done; but it must be stirred stirred all the time. Slice the potatoes, turn them into pieces of the chicken from each side of the breast-bone, and cut in small dice, and put in the soup-tureen ; salt to the sauce, add parsley, chopped fine, and they will be ready taste. As soon as the potage comes to a boil, turn the milk, to serve. and egg in and stir, and it is done. You must turn butter, Peas au Sucre.--Boil the peas and throw into cold water, mixture in at the boiling point, as otherwise it would then put them in a pan with a little butter, a tablespoonful the curdle. Turn the potage into the tureen. and a half of sugar, a tablespoonful of broth, one yolk of Puff-Paste -Work the butter in water to extract the salt egg; stir fast, and they are done. and sour milk. Put one pound of flour on the paste-board, Parsnips Sautes.-Parsnips are put on the fire in water, (or slab of marble, which is best;) then, with cold water, and they are done at the first boil. Skin them, and slice the flour is worked to a paste, one pound of butter being them across, and set on the fire, with a little butter and used to one pound of flour, with two gills and two-thirds of salt, till brown. Just before serving, when brown, add a water. Put enough flour on the paste-beard, after the dough little parsley, chopped fine, and turn it into the dish. is made, to prevent its adhering to the board, and roll it Omelette Soufflee.--Put three tablespoonfuls of sugar in aout to one-third of an inch in thickness. Roll out the butter bowl with four yolks of eggs, and mix them well, adding in the same way and the paste round the butter, working a few drops of essence. (Omelette soufflee is an entremet down carefully the whole with a rolling-pin to one-quarter and comes after the vegetables.) Then beat the whites, of an inch, and to an oval shape ; then fold one-third over, adding a pinch of salt, and mix with the rest, putting in and then the other, and roll again, folding in the same way two tablespoonfuls of the mixture with the whites at first, for four times. When the weather is warm, beef-suet must and then adding the rest. Stir gently until well mixed, be used instead of butter ; break the suet with the hands and serve in the dish that it is cooked in. After putting as fine as possible, and work it in water like the butter. it in the pan, smoothe with a knife, dust with powdered The paste should be one-quarter of an inch in thickness. Frangipane.- Set one pint of milk on the fire in a blocksugar, and bake. The salt is added to the white of the egg to prevent its curdling. The omelet is cooked at three tin saucepan; put in about three tablespoonfuls of sugar, hundred and ten degrees Fahrenheit. For puff-paste, five two of flour, three eggs, and mix well. Turn the mixture hundred degrees. It must be served at once, as it falls into the milk as soon as it rises, and stir at the same time ; rapidly. Powder it with sugar, and serve. boil five minutes, and add a few drops of essence to flavor.
