313 COOK - BOOK . www Spinach Ragout.-Having well picked and cleaned the Sago Jelly - A teacupful of sago, boiled in three pints spinach, put it into plenty of boiling water, throw in a and a half of water till ready. When cold, add half a pint small handful of salt ; as soon as it readily separates it is of raspberry syrup. Pour it into a shape which has been done enough ; strain off the liquor; put it into fresh water rinsed in cold water, and let it stand until it is sufficiently for ten minutes ; strain off the water completely, chop the set to turn out weli. When dished, vour a little cream spinach, lay it in a stewpan with a piece of fresh butter, round it, if preferred. keep it stirred ; when the butter has been absorbed, as Apple Pique.-Peel and stew some apples, but do not let much well seasoned gravy-soup as will make the consist- them break. Place them in a glass dish half full of syrup,' ence of cream may be added, with a little grated nutmeg. and put a piece of currant-jelly on the top of each apple. Serve hot. CAKES. Puree of White Beans.-Chop some onions, and fry them lightly in a little butter and flour, and moisten with a teaBath Buns.-Rub six ounces, or if less richness be respoonful of broth; let the onions be done ; boil the beans quired, a quarter of a pound of butter, into a pound and a in this for half an hour, season them well, use brown pep- half of flour, adding a pinch of salt. Mix half a pint of per, and strain them through a tammy ; reduce the puree milk, warm, with halfan ounce of German yeast; strain and over a brisk fire, take off the white scum, and before yon pour it into the middle of the flour; cover, and set it before serve, refine it with a bit of fresh butter, and two spoon- the fire to rise ; when sufficiently risen, add a quarter of a fuls of thick cream ; garnish it with fried crust of bread, pound of crushed loaf-sugar, half an ounce of carawaywhich may be made brown by frying the onions brown. seeds, picked and washed, four eggs, well beaten, and an Homony-Boiled.-Wash and soak the homony over ounce and a half of candied citron cut in thin slices. Make night ; early the next morning put it on to cook, in plenty up the buns, lay them on baking-tins, and let them rise of water with a little salt; it absorbs, like rice, much water, for about a quarter of an hour. Bake in a quick oven; and must be cooked with care, and be perfectly white and when done, brush themover with beaten egg, and sift soft. When quite done, stir in some new milk and butter, sugar on them; also, if you like it, strew a few comfits on and let it stew for ten minutes. Serve hot. It is very nice the top. fried for breakfast, and is a necessary accompaniment to Rice Cakes. Have ready nine fresh eggs, half a pound of pork. ground rice, half a pound of flour, half a pound of pounded loaf-sugar, the rind of one lemon, a little orange-flower DESSERTS. water, and some caraway-seeds. Beat the eggs thoroughly, Rolled Molasses Pudding-Goodfor Children.- To all who and then mix in the sugar, the rice, the flour, and the like sweet pudding, it is very nice. Make a crust of flour caraway-seeds, thickly or sparely, according to fancy. and suet, taking care to free the suet from all shreds of Grate in the peel of a lemon, and beat the batter until the skin and fleshy matter ; chop it as fine as possible, and rub beating has gone on for an hour from the time of first it well into the flour, in the proportion of a quarter of a beating up the eggs. This time it may be increased, but it pound, or five or six ounces of suet, according to the quality must not be shortened, and the batter must be immediately desired, to every pound of flour. Work it with water to a divided into little cakes, and placed in the oven. smooth paste, roll it out to about the thickness of half an German Cakes.-Beat up four eggs, beat into them half a inch, spread the molasses over it equally, leaving a small pound of butter melted until it becomes liquid, a pint and margin all the way round. Roll the pudding up, closing a half of warm milk, and a teacupful of yeast. Stir in as the ends securely, and tie it up in a clean floured cloth, much flour as will make the mixture stiff, then tie it plunge into boiling water, and boil for two hours. A loosely in a cloth, put it into a pail of water, and leave it quarter of a pound of molasses, and one pound of suet-crust the dough out of the makes a good light pudding. Using lard, instead of snet, there until it rises to the top. Take the pudding may be baked for a change; it must be in the cloth, mix with it three-quarters of a pound of sugar, the same of raisins, stoned, chopped lemon-peel, citron, and oven from an hour and a half to two hours. almonds, and divide it into cakes two inches across. Place Compote aux Confitures.-Peel some apples, leave them these cakes on tins, and bake them . whole, but take out the cores. Put a little water in the preserving-pan, and let the apples cook, with a large lump of sugar, taking great care that they do not break. Place THE TOILET. the apples in a glass dish, and when they are cold, fill the center of each with apricot-jam, or any recherche preserve. GRAY HAIR.-Last month we made some remarks about Boil the liquid until it jellies, pour it into a dish that it the hair, its liability, in young ladies, to come out, etc., etc. may take its form, let it cool, and then put it over the Another subject, upon which a hint or two may be adapples without breaking it. The French receipt adds that visable, is grayness. Preternatural grayness in a lady is the jelly will leave the dish easily if it be dipped for an in- no little anxiety. We will not engage in any lengthened stant into hot water, but as this would be likely to dull the discussion as to its cause. It may arise from anxiety, from jelly, it is a better plan to just dip shape, jelly and all, into fright, sudden emotion ; these are not the causes, however, cold water, a plan followed by good confectioners. which we need notice now. There are instances in which Figs a la Genevive.-Dissolve two ounces of best sugar the hair of people, apparently in good health, turns grain half a pint of cold water in an enameled stewpan, with dually more or less gray. Some are due to an excess of half the very thin rind of a large lemon. When this is lime in the constitution, if we may trust to the revelations done, put into it half a pound of Turkey figs, and put the of the chemist; others to an altered condition of the circustewpan either over a moderate fire, or on a stove, so that lation through the scalp; others to a deficiency of pigment. the figs may stew very slowly. When quite soft, add a In every case the loss of color signifies that there is a tenglass of common port, or any other wine, and the strained dency to a debilitated condition of the hair-forming appajuice of half a lemon. Serve them hot for second course. ratus. We may use various applications, the following They are very good cold for dessert. About two hours, or pomades among the rest: 1. Bismuth powder, twenty two hours and a half, is the average time for stewing the grains, added to one ounce of any pomade. 2. Acetate or figs, and the flavor may be varied by using orange-peel and lead, five grains; olive-oil, one drachm ; lard, one ounce ; juice instead of lemon, and by boiling two or three bitter ottar of roses, two drops. 3. Acetate of iron, ten grains ; almonds in the syrup. benzoated lard, one ounce ; glycerine, two drachms. And OUR NEW
