OUR
NEW COOK- BOOK .
Should the first party questioned baffle the inquiries, the questioner must address them to the next on the righthand, and so on through the company, until a correct name is guessed , when the one who had fixed upon it must leave the room, and become the questioner. If the queries have been put to all without success, the same questioner leaves the room, and a new name is chosen as before. It may be made a game of forfeits, where parties are guilty of anachronism, or false answers, (which should be at once exposed by the rest of the company, ) and also where the questioner addresses the queries to all unsuccessfully. Among juveniles it may be made a game of reward, some older person being present to decide who among those questioned evinces the most correct biographical knowledge, and who, among the questioners, is the cleverest at discovering the names chosen.
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white. Put them into cold water, and let them remain over the fire until they have boiled ten minutes . Cut them into slices, brush them with egg, and sprinkle over with bread-crumbs. Fry them in butter ; each sweetbread will require one and a half ounces of butter. Serve with some good gravy, such as you would prepare for a fowl. DESSERTS. Pumpkin-Pie -Procure a pumpkin of about sixteen pounds in weight, and cut from it about five pounds, taking care to pare off all the outside rind, which must be discarded. Then divide the fruit into slices as you would an apple. Have at hand three or four good-sized fruit of the latter character. Dispose of the pumpkins and apples together in a deep dish, adding to the slices one pound and a half of moist sugar, halfan ounce of allspice, a sprinkling of cloves, the rind of a fresh lemon, throwing in a teacupful of sweet cider. Cover the dish over with a thick, plain paste, and let it bake in a steady oven for one hour; be careful to draw it before it becomes hard. Cintra Fritters.-Cut up some sponge-cake, or the remains of any other kind of cake, into slices a quarter ofan inch thick, stamp them out with a tin cutter into round or oblong shapes, soak them for a few minutes in a mixture of wine and cream sweetened, and flavored with a few drops of ratafia; dredge them with flour on both sides, and fry them in lard, of a light brown color ; arrange them nicely in the dish, pour some melted raspberry-jelly round them, and serve very hot. Canary Pudding.- Take three eggs, and their weight in sugar and butter; melt the latter without oiling it, add to it the sugar and the rind of one small lemon, very finely minced, and then gradually dredge in as much flour as is equal to two of the eggs. Stir the mixture thoroughly; whisk and beat well the eggs, and add them lastly. Again mix well together all the ingredients, and boil for two hours, in a buttered mould or basin. Serve with sweet or wine-sauce. Ground-Rice Pudding.-One pint and a half of milk, three ounces and a half of ground rice, three ounces of moist sugar, one ounce and a half of butter, four eggs, and some grated lemon-peel. Bake slowly for half an hour, or longer, if not quite firm. Cheese Soufflee.- Half a pound of grated cheese, two ounces of butter, two eggs, one gill of milk or cream ; place in a dish, and bake a quarter of an hour. SANITARY. Wholesome Beverage.-From half a pint to a pint of sweet milk, boiled, to which is added a teaspoonful of curry-powder, and sugar to taste ; drunk warm it will be found a grateful beverage for those of weak bowels, and who may require to go abroad on very cold, raw mornings before breakfast, and will be much better, nay, entirely supersede, the use of ardent spirits. Purgative Biscuits.-Take one ounce of flour, one ounce of powdered sugar, two eggs, and one drachm of powdered jalap; let three biscuits be made, a quarter of one will contain five grains of jalap. This medicine may be taken once or twice a day, according to the effect. Lotion for Chilblains.-Two ounces of spirits of wine : three pennyworth of camphor; three pennyworth of sugar of lead; one tablespoonful of water Cough Medicine.-Three pennyworth of laudanum ; three pennyworth of essence of peppermint; three pennyworth of essence of anise seed. www
OUR NEW COOK - BOOK . Every receipt in this Cook-Book has been tested by a practical housekeeper. MEAT AND POULTRY. Boiled Turkey.- For boiled turkey a hen-bird is to be preferred, because of its superior whiteness and tenderness, and one of moderate size is better adapted than a very large one for this mode of cooking. The turkey should hang four or five days before cooking. Truss it as for roasting, and stuff it with a forcemeat made of bread, herbs, salt, pepper, nutmeg, lemon-peel, a bit of butter, some suet, and a few oysters. Put the turkey into sufficient hot water to cover it ; it is certainly whiter boiled in a floured cloth ; remove all the scum as it rises, and keep the fowl well covered with water ; let it simmer very gently for about an hour and a half, or for a quarter of an hour longer, according to its size. It may be served with either white celery, mushroom, or oyster-sauce, or simple parsleybutter, in which case a little should be poured over the breast of the turkey before sending up. Boiled ham, bacon, or chine, usually accompanies this dish. Breast of Veal Stewed.-Brown the veal first by half roasting it; remove as many of the bones as possible, and then put it into a stewpan with some stock, a glass of wine, a piece of lemon-peel, a bunch of sweet herbs, and a carrot; let it simmer slowly on a hot hearth, with hot cinders on the lid of the stewpan ; about half an hour before it is served, strain off the sauce and remove the herbs, etc.; put it then back with the veal, first thickening it with some flour browned with butter ; let it boil up, to take off the raw taste of the flour; then add some pickled mushrooms, with their juice ; and, when you serve, add some forcemeat-balls, which have been first fried, and are hot. To vary the appearance, the tendons may be cut off, and the remainder rolled into a nice round, and finished as before; season with salt and pepper. A ham-bone, or a bit of lean ham, will improve the flavor. Beef Croquettes.- Mince some dressed beef vory fine, melt a piece of butter in a stewpan, add three or four onions, chopped fine, and fried a pale brown ; add a spoonful of flour, and moisten with a little good stock, seasoned with pepper, salt, nutmeg, and a little parsley, chopped fine. When the sauce is done enough, put in the minced beef, let it stew a short time till the sauce is dry, then form the meat into either balls or rolls, dip each into the beaten white of eggs; have some butter or lard hot, but not quite so hot as for other frys, or the balls will break ; you must put each ball very gently into the frying-pan, shaking a little flour over them; roll them about gently in the pan MISCELLANEOUS RECEIPTS . to brown them alike, and when a good color, drain them To Fatten Fouls or Chickens in Four or Five Days.- Set on a cloth, and serve on dressed parsley. Fried Sweetbreads.- Sweetbreads should be laid in warm rice over the fire with skim-milk, only as much as will water, with a pinch of salt in it, for an hour, to make them serve one day. Let it boil till the rice is quite swelled out,
