OUR NEW COOK- BOOK . A German Pudding.- Boil twelve good-sized potatoes, peel them, and crush them thoroughly. Put them into a saucepan, with salt and a little lemon-peel ; put it on the fire, and stir all well whilst you add a piece of fresh butter and a little cream and sugar. When quite hot, take the saucepan from the fire, let the mixture cool a little, and then add a tablespoonful of orange-flower water, four whole eggs, and the yolks of four more. Mix all well together, and put into a mould which has previously had a slight coating of butter and bread-crumbs. Bake it, and bring it hot to table. Arrow-Root Pudding.-Mix a tablespoonful of arrow-root in two of cold milk; pour it into a pint of boiling milk, in which dissolve a teacupful of white sugar ; stir it constantly, and add a little mace, or any other kind of spice, and four eggs. Bake it half an hour in a dish lined with paste. If it is preferred to look clear, substitute water instead ofmilk, and add one more egg. Fritters. One egg, and a cup of thick, sour milk, half a teaspoonful of soda, and one teaspoonful of salt ; stir thick, and dip with a spoon into the hot lard.
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Orange Compote.-Cut the oranges into small pieces, boil them in water until they are quite tender, and then remove them into cold water. Make a syrup with one glass of water, and four ounces of sugar, and put in the fruit. Let it simmer gently over a slow fire for half an hour, and serve it cold. White Cake.- One cup of butter, with two of loaf-sugar, beaten to a cream, the whites of seven eggs, beaten to a froth, added ; mix one cup each of flour and corn-starch, and one teaspoonful of soda, and two teaspoonfuls of cream of tartar; beat all quick, but thorough, and bake immediately. Caledonian Cream.-The whites of two eggs, two spoonfuls of loaf-sugar, two of raspberry-jam, two of currantjelly ; all to be beaten together with a silver spoon till so thick that the spoon will stand upright in it.
BREAKFAST DISHES. Bœuf a la Napolitaine.--Take four or five pounds of the thin flank of beef, rub it thoroughly with two ounces of coarse sugar, half an ounce of saltpetre, and one pound of common salt, throwing on a little grated nutmeg after it SUPPER DISHES. is rubbed. Let the meat lie for four or five days in a dish, Florentines.-These are very delicious, and form a pretty turning it every day. After this, roll it very tightly, and dish for supper. Roll puff-paste to a thickness of the eighth tie it up across and across with tape. Stew it with pepperof an inch, and lay it on a thin baking-tin. Spread over it corns, cloves, and one or two allspice, in as much water as a layer of greengage, or any other preserve or jam, and will just cover it, then take it out and press between two bake it in a moderate oven. Take it out, and when par- boards with a heavy weight, and let it remain so until tially cool, having whipped some whites of eggs with sugar, quite cold, when the tape may be removed. put the whip over the preserve, and strew some minced Tete Marbree.- Half a pig's-head, (if fresh, so much the almonds all over the surface, finishing with sifted sugar. better,) the ears and a foot or two, to be boiled in as little Put it once more into the oven until the whip is quite stiff. water as possible, till the bones will slip out. Take out The florentines should be of a pale color, and a few minutes the head, remove the bones from it, and boil them in the after the paste is finally removed from the oven it should liquor till it is reduced. Cut the meat when cold into be cut into diamonds, and when served up, placed on a ser- squares, season it to taste, add the liquor ; when boiling, viette, or an ornamental paper. put it into a mould, let it stand until it is quite cold. This To Stew Apples.-One pound of sugar boiled in one quart can be made with pigs' -fect only. The stronger the liquor of spring-water and skimmed, one pound of the largest is the better. lemon pippins, cut in quarters and the cores taken out. Breakfast Jelly.-Boil one ox-heel in a gallon of water Have the syrup boiling ; when you put them in let them till reduced to a quart, then chop the meat of the heel fine, stew till they are quite tender, then add the juice of two and put it again into the stewpan with the liquor, adding large lemons, and the peel cut small; give them a few more a teaspoonful of vinegar, and one of parsley, chopped fine; boils after the lemons are put in. If you want them to salt to taste, and let it all boil together for fifteen minutes ; keep all the year, the syrup must be well boiled after the pour it into a mould, and when cold, turn it out for use. apples are taken out. As you peel the apples fling them It is eaten with a little pounded white sugar, mustard, and into cold water. vinegar mixed together, without which it would be insipid. Motted Beef-Take three pounds of beef well salted, pick Apple Trifle.- Scald as many apples as, when pulped, will cover the dish you design to use to the depth of two out any gristle or skin that may be in it. Pound the meat or three inches. Before you place them in the dish, add to carefully in a stone mortar with a little butter until it bethem the rind of half a lemon, grated fine, and sugar to comes a fine paste. Season it by degrees, as you are beattaste. Mix half a pint of milk, half a pint of cream, anding it, with black pepper, allspice, or pounded cloves, mace, the yolk of an egg ; scald it over the fire, keeping it stir- or grated nutmeg. Put it in pots, pressing it down as ring, and do not let it boil ; add a little sugar, and let it closely as possible, and covering it to about the thickness stand till cold, then lay it over the apples, and finish with of a quarter of an inch with clarified butter. Erfs de la Croquemitaine.- Put into a stewpan three the cream-whip. Blanc-Mange.- Dissolve by boiling an ounce of isinglass tablespoonfuls of cream or milk, a little grated tongue or in a pint and a quarter of water, so that when the solution beef, pepper and salt. When quite hot, put in four eggs, is complete it may measure a pint; then add the whites of well beaten ; stir all the time until the mixture becomes four eggs, with two spoonfuls of rice-water, to prevent the quite thick. Have ready a slice of bread toasted and buteggs from coagulating ; sugar it to the palate, and add such tered ; spread the mixture on the toast, and send it to table condiments as you please. Strain the whole through a very hot. Ham Toast.-Melt in a stewpan a small piece of butter jelly-bag into a basin. When cold, cut into what shape you till it is browned a little. Put in as much finely minced please, and garnish it with flowers, etc. Velvet Cream.-To a pint of cream put a verylittle sugar, ham as will cover a large round of buttered toast, and add keep stirring it over the fire till the sugar is dissolved, and as much gravy as will make it moist. When quite hot. then take it off; but keep on stirring it till it is about the stir in quickly with a fork one egg. Place the mixture warmth of new milk, after which pour it through a fine over the toast, which cut in pieces of any shape you may colander into a dish containing three spoonfuls of lemon or fancy. An Omelette - Beat thoroughly six eggs ; chop some orange-juice, a little grated peel, and a little marmalade, chopped small, with two spoonfuls of white wine. This parsley, a very small piece of onion, and a little ham very sinall; beat all together and fry. should be prepared the evening before it is wanted.
