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OUR NEW COOK- BOOK .
ground be white, or vice versa, and draw one end of it is most useful in cases of extreme debility: Cut into pieces through the last stitch of the first round, as you form it. a leg of fresh pork, carefully removing every morsel of fat Continue to draw it through the front of the chain of the and skin ; pour as much water on the pieces as would be last stitch of every round. By doing this from the begin- required for gravy-soup ; boil it until all the juices are exning, the plan is easily kept ; otherwise it will be found a tracted from the meat ; strain off the liquor, and let it cool; constant trouble to mark the stitch terminating the round, again see that every particle of fat is taken off; heat the soup again, and pour it into small jelly-pots. Of this, warm although the accuracy of the pattern depends on it. THE SIMPLEST WAY OF COUNTING A FOUNDATION CHAIN about half a teacupful, and give it sweetened like calf'sWHICH IS AFTERWARD TO BE WORKED IN SET PATTERNS.- In- foot jelly, or with salt and other seasoning to taste. It stead of counting the entire length of stitches, which is should be given early in the morning-about four or five both troublesome and confusing, count in the number re- o'clock-and two or three times during the day. quired for a single pattern, and then begin over again. MEATS. Thus, if each pattern requires twenty-five chains, count so Beef-Steaks-a la Parisenne.-Cut thin steaks from the far, and then begin again : this will ensure your having the proper number to complete patterns. finest and tenderest part of the rump, sprinkle pounded DRAWING PAPER-Used for taking off patterns should be, salt, a little Cayenne and white pepper combined, over not the tissue paper, but very thin bank-post, or tracing them, and lay them in a pan with an ounce of fresh butter, paper-a paper rendered transparent with oil. It may be cut in pieces; then work half a teaspoonful of flour with purchased of any artist's colorman. three ounces of fresh butter, as much parsley, minced exceedingly fine, as would lie on a shilling, roll it, and cut in CONTRACTIONS IN CROCHET. ch. Chain-stitch. large dice, lay it in a dish, squeeze the half of a lemon over dch. Double chain-stitch, or braid-stitch. the butter, and when the steaks are done, lay them upon sl. Slip-stitch. the butter; have ready a quantity of raw, peeled potatoes, SC. Single crochet. cut in thin slices, and washed in milk and water, fry them sdc. Short double crochet. in the butter and gravy left by the steak, and lay them dc. Double crochet. round the dish ; they will be done when they are a rich stc. Short treble crochet. brown. tc. Treble crochet. Veal Omelet. The kidney of veal, dressed in this manner, is generally a favorite dish. It consists of kidney, Itc. Long treble crochet. m. Miss. previously cooked, being finely chopped and beaten in with TO INCREASE THE SIZE OF AN ENGRAVED PATTERN.-It is the eggs. Another method is to mince or cut the kidney frequently necessary to give, in the Magazine, a design into very thin slices, seasoned with pepper, salt, parsley, which cannot be engraved of the full size. This causes eschalots, or chives. When well mixed together, these insome trouble to those who cannot readily enlarge a pat- gredients must be put into a small stewpan, with a little tern for themselves. gravy from the joint. When the meat has simmered until But the method of doing it is, however, very simple. warm through, set the stewpan aside. Make a plain omeTake a piece of paper, the full size required for the article, { let, and fold in the mixture before sending it to table. and rule lines across it, at equal distances, throughout the To Pot Partridge.-Clean them nicely, and season with length and width. Rule the same number of lines, also at mace, allspice, white pepper, and salt in fine powder; rub equal distances, on the reduced pattern. The squares will, every part well, then lay them breast downward in a pan, of course, be much smaller. It will be easy, with this aid and pack the birds as close as you possibly can ; put a good to the eye, to get every scroll and flower in a square ofthe deal of butter on them, then cover the pan with a coarse small pattern into the same space of the large one. When flour paste and a paper over. Tie it close, and bake in a half of a collar, or any other article is marked, ifthe other slow oven for seven or eight hours. Remove the paste, half corresponds with it-as it usually does, it ought to be take the bones from the partridges, and beat them to a transferred to tracing.paper, by means of which the other proper consistency ; put the beaten paste into pots, and pour butter over. half may be taken. Sweetbreads.-Two or three good-sized sweetbreads will make a dish. Blanch until fit to eat, and then take them up and lay them in cold water ; when cold, dry them well; OUR NEW COOK- BOOK . egg and bread-crumb them, with or without herbs ; put Every receipt in this Cook-Book has been tested by a them on a dish, and brown them in the oven ; garnishthem practical housekeeper. with mushroom sauce, or endives, or spinach ; or tomato SOUPS. will do, if approved of. Vegetable Soup.-Scrape and cut into thin slices four carRolled Patties from Remains of Meat.-The remains of rots, peel and slice three turnips, cut up two or three heads roast veal, or any roast meat, are chopped very fine, with of celery, according to size, or the hearts of two lettuces. fat of ham, adding to it a little nutmeg, salt, and butter, Peel and slice six large onions, or Spanish onions of cor- some eggs, parsley, and chopped shalots. Stir this over responding weight, also six good sound potatoes. Fry these the fire till thick enough for stuffing; fill some rolls with in half a pound of butter, or clear beef dripping; then pour it, and bake. on four quarts of boiling water, and let all boil slowly, or VEGETABLES. rather simmer, for three hours and a half, or even four Cold-Slaw. Take a nice fresh head of cabbage and lay it hours. Season to your taste. When ready, strain and serve. A spoonful of mushroom, or walnut catchup, very much in cold water for one hour, then cut off all the stalk ; shave improves the soup; also it is good to stew with it a crust down the head into very small slips with a cabbage-cutter, of bread toasted very hard and brown, but not burnt. or very sharp knife; it should be done evenly and nicely; Some persons like a handful of sweet herbs put in. In then put in a saucepan one teacupful of vinegar and let it summer, instead of carrots, turnips, or celery, you may use give a boil up, then add a teacup nearly full of cream, with some cucumbers, more lettuces, young onions, green peas, the yolks of two eggs, well beaten ; let these also give one and mint, etc. boil, and then pour it immediately over the cabbage, which Pork-Soupfor Invalids.—As any variety in the diet of an must be seasoned as soon as cut with a saltspoon of salt, a invalid is an acquisition, we give a receipt for soup, which little Cayenne pepper, and some black pepper also.
