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OUR NEW соок - воок .
Excellent Chicken-Pie.-Cover the bottom of a puddingdish with slices of broiled ham ; cut up one or two chickens, and broil or parboil them. Fill the dish even full, sprinkling in here and there small slices of ham. Season well with pepper; the ham will probably make it salt enough. Cover with stock or veal gravy, and lay on a rich crust, at least half an inch thick, with a rim upon the edge. Bake in a moderate oven an hour and a half, covering the paste with paper, if necessary, to prevent burning. Fillet of Veal Boiled.- Bind it round with tape, put it in a floured cloth, and in cold water; boil very gently two hours and a half, or if simmered, which is, perhaps, the better way, four hours will be taken ; it may be sent to table in bechamel or with oyster-sauce. Care should be taken to keep it as white as possible. Breast of Mutton may be stewed in gravy until tender ; bone it, score it, season well with Cayenne, black pepper, and salt ; boil it, and while cooking skim the fat from the gravy in which it had been stewed ; slice a few gherkins, and add with a dessertspoonful of mushroom catchup ; boil it, and pour over the mutton when dished. Venison Steaks.-Cut them from the neck ; season them with pepper and salt. When the gridiron has been well heated over a bed of bright coals, grease the bars, and lay the steaks upon it. Broil them well, turning them once, and taking care to save as much of the gravy as possible. Serve them up with some currant-jelly laid on each steak.
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VEGETABLES. Pommes de Terre en Pyramide.-Either steam or boil some very good mealy potatoes, mash them and put them into a stew-pan, together with some butter, a little salt, and milk; as the mixture becomes stiff add more milk, but let it be of the desired consistency to arrange it in the form of a pyramid in a buttered dish. Place it in a hot oven, or brown it with a salamander, and serve. Potatoes Fried with Batter.- Nicely wash and pare some floury potatoes ; cut each into any form you fancy, such as a large lozenge, etc.; then thinly slice them, so that the pieces may be of a uniform shape ; dip them into either a sweet or savory batter, fry them in plenty of butter, and serve them quite hot, with either salt of pounded loaf-sugar strewn upon them. Parsley and Butter.-Wash and tie up a bunch of parsley, Put it into boiling water, and let it boil for five minutes. Drain it, cut off the stalks, and chop the leaves very fine Put it into melted butter, which may be made by smoothly mixing a tablespoonful of flour with half a pint of water and two ounces of butter. Stir all one way. Let it boil about two minutes. Savory Potato-Cakes.-Quarter of a pound of grated ham, one pound ofmashed potatoes, and a little suet, mixed with the yolks of two eggs, pepper, salt, and nutmeg. Roll it into little bails or cakes, and fry it light brown. Sweet herbs may be used in the place of ham. Plain potato-cakes aro made with potatoes and eggs only. To Cook Frosted Potatoes.-Cut them into quarters, dry them well, throw them into thorough boiling fat without salt. When brown and crisp they are done ; but unless the fat is quite boiling they will mash. Take them out on to a piece of clean paper to drain for a short time. Serve them quite hot. They will eat as good as unfrosted ones. To Fry Parsley.-When the parsley has been washed and thoroughly dried, throw it into lard or butter which is on the point of boiling; take it up with a slice the instant it is crisp, and lay it on a sieve before the fire. DESSERTS. Unrivaled Plum-Pudding.-Ingredients : One pound and a half of Muscatal raisins, one pound and three-quarters of currants, one pound of Sultana raisins, two pounds offinest moist sugar, two pounds of bread-crumbs, sixteen eggs,
two pounds of finely-chopped suet, six ounces of mixed candied peel, the rind of two lemons, one ounce of ground nutmeg, one ounce of ground cinnamon, half an ounce of pow dered bitter almonds, quarter of a pint of brandy. Stone and cut up the raisins, but do not chop them, wash and dry the currants, and cut the candied peel into thin slices. Mix all the dry ingredients well together and moisten with the eggs, which should be well beaten and strained ; to the pudding stir in the brandy ; and when all is thoroughly mixed, butter and flour a stout pudding-cloth, put in the pudding, tie it down tightly, boil from six to eight hours, and serve with brandy-sauce. A few sweet almonds blanched and cut in strips, and stuck on the pudding, ornament it prettily. This quantity may be divided for small families, as the above ingredients will make a large pudding. Lemon Mince-Meat.-Eight lemons, one pound of loafsugar, one pound and a half of raisins, one pound of suet, juice of three or four lemons, a teacupful of brandy. Peel the lemons as thickly as possible without cutting into the pulp, boil the peel in plenty of water till soft, then beat it well with the sugar till it becomes a sweetmeat, then mix the raisins and the snet, well minced and chopped very fine, with the sweetmeat ; add the juice of three or four lemons, or more, according to your taste, and a teacupful of brandy. Mix all well together, and tie it down quite close in pots or in a jar. It will keep a year. Hot Pudding-Sauce.-To four large spoonfuls of rolled, clean brown sugar, put two of butter, and stir it together in an earthen dish until white ; then put it into a sauce-pan with a teacup of hot water, and set it upon the coals. Stir it steadily till it boils, and then add a spoonful or two of wine, lemon-juice, or rose-water, and let it boil up again. Pour it into a sauce-tureen, and grate nutmeg over the top. The advantage of stirring the butter and sugar together before melting it is, that it produces a thick, white foam upon the top. The reason for stirring it steadily while on the coals is, that it would otherwise become oily. Tipsy Cake.- Place a sponge-cake in a glass dessert-dish ; prick the cake with a fine fork; pour over it raisin-wine and brandy in equal parts, and when well moistened strew sifted sugar over it, and place round it a very rich custard. Or, simply steep small sponge-cakes in brandy ; stick into them thin slips of blanched almonds, or sprinkle them thickly with candied peel and grated sweet almonds ; heap up the cakes in a glass dish ; surround them with a custard, and add preserved fruit, such as brandy-cherries, etc., divested of syrup. Banbury Mince- Meat.-Three-quarters of a pound of currants, two ounces of beef suet, quarter of a pound of canlied orange-peel, three ounces of ratafias, and a little nutmeg. Wash and dry three-quarters of a pound of currants, and mix them with two ounces of beef suet, chopped as fine as possible, a little nutmeg, the candied orange-peel, shred very fine, the ratafias crushed up, and a slip of lemon-peel. Mix all well together, and when required, use it spread over your paste. Egg Dumplings.-Mako a batter of a pint of milk, two well-beaten eggs, a teaspoonful of salt, and flour enough to make a batter as thick as for pound-cake. Have a clean sauce pan of boiling water; let the water boil fast ; drop in the batter with a tablespoon. Four or five minutes will boil them. Take them with a skimmer on a dish ; put a bit of butter and pepper over them, and serve with boiled er cold meat. To serve sweet, put butter and grated nutmeg, with syrup or sugar over it. Apple Float.- Take six large apples, pare, slice, and stew them in as much water as will cover them. When well done, press them through a sieve, and make very sweet with crushed or loaf-sugar. While cooling, beat the whites of four eggs to a stifffroth, and stir in the apples ; flavor with lemon or vanilla. Serve with sweet cream. Quite as good as peaches and cream.
