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OUR
ARM- CHAIR. -OUR NEW COOK- BOOK .
OUR ARM- CHAIR. { mustard, the yolk of one egg, raw, three tablespoonfuls of THE BEST COOK-BOOKS are to be had of T. B. Peterson & finest salad-oil, two tablespoonfuls of water ; beat these well Brothers, 306 Chestnut street, Philadelphia. Their list com- together till a thickish cream is formed, then add one tablespoonful of Orleans, or pale, malt vinegar, by degrees, till prises the following : · $175 thoroughly mixed . If the vinegar is not of the strongest, a Miss Leslie's New Cookery-Book, 1 75 little more may be added. This is sufficient for one moderMrs. Goodfellow's Cookery as it Should Be, 175 ate-sized cos lettuce ; three or four minute, spring onions, The National Cook-Book, 175 cut small, (rejecting the tops,) half a dozen leaves of chervil, Petersons' New Cook-Book, 175 quarter of a dozen leaves of tarragon, chopped up fine, and Widdifield's New Cook-Book, 175 sprinkled over with lettuce ; the lettuce should be not only Mrs. Hale's New Cook-Book, 175 well washed, but every leaf should be taken separately and Miss Leslie's New Receipts for Cooking, 175 wiped dry with a clean cloth, and each leaf broken, not cut, Mrs, Hale's Receipts for the Million, The Family Save-All. By author of National Cook, - 175 into pieces about two inches in length. This will be found first-rate, equal to any in Paris. The mixture will keep Francatelli's Celebrated Cook-Book. The Modern Cook, with 62 illustrations, 600 large octavo pages, 5 00 many weeks. Six or eight times the quantity of oil, vinegar, If you wish a good Cook-Book, send for one, or more, of etc., will fill a good-sized bottle; pepper and salt ad libitum. Cream Cheese.-(1) To three pints of raw cream put a these. They are all reliable. Francatelli's will teach you sufficient quantity of salt to season it, and stir it well. French cookery, if you wish to go so far in the science. Having folded a cheese-cloth three or four times, place it at THE NEW BOOKS, lately published by T. B. Peterson & the bottom of a sieve, and pour the cream into it. When Brothers, form a very attractive list. The principal oues are it hardens, cover it with nettles, and turn it into a pewteras follows: " The Curse of Gold," by Mrs. Ann 8. Stephens, plate. (2) Put together one quart of cream and twelve 1 vol., 12 mo : price, in cloth, $1.75, in paper, $1.50. "The quarts of new milk, with sufficient rennet to turn it, the Changed Brides," by Mrs. E. D. E. N. Southworth, 1 vol., 12 inilk and cream being just warm. When it has stood long mo: price, in cloth, $1.75, in paper, $1.50. " Hans Breitmann's enough for the curd to come, lay a cloth in the vat, which Ballads," 2 vols., 12 mo : tinted paper, price 75 cents each. must be of a size proportionate to the cheese. Cut out the "How He Won Her," by Mrs. E. D. E. N. Southworth, (fourth curd with a skimming-dish, and put it into the vat, laying edition,) 1 vol., 12 mo : price, in cloth, $1.75, in paper, $1.50. on more and more as the curd settles, until you have "Red Court Farm," by Mrs. Henry Wood, 1 vol., 12 mo : price, enough for one cheese, turning the cheese-cloth over it. in cloth, $1.75, in paper, $1.50. " Fair Play," by Mrs. E. D. E. When the whey has drained off, turn the cheese into a dry N. Southworth, (sixth edition,) 1 vol., 12 mo : price, in cloth, cloth, and the next morning salt it a little. Then, having $1.75, in paper, $1.50. All these are especially readable books made a bed of nettles or ash-leaves for it to lay on, cover it in the same way, and shift it twice a day for ten days, when for the summer months. it may be sent to table FOR OVER TEN YEARS.- Mrs. William A. Obenton, of Union Milk-Cheese.-Put five quarts of milk into a pan, with two Point, Ga., says :—" My Wheeler & Wilson has been in almost spoonfuls of rennet. When the curd is formed, strike it a daily use, Sabbaths excepted, for over ten years, doing the few times with the skimming-dish, to break it. Let it stand work, both coarse and fine, for a family which, for seven two hours, spread a cheese-cloth on a sieve, and allow the years, consisted of more than forty persons. During the whey to drain. Having broken the curd a little with the whole ten years it has needed no repairs of any kind, and hand, put it in a vat, and lay a two-pound weight upon it. its condition is so good now that I would not exchange it After letting it stand for two hours, take it out and bind a for a new machine. So perfect is its running order that it fillet round it. Turn it from one board to another until it has not required a second needle in over three years." is dry; cover it with nettles or dock-leaves, and place it be tween two pewter-plates to ripen. If the weather should ADVERTISEMENTS inserted in this periodical at reasonable be warm, it will be fit for eating in three weeks. rates. "Peterson" is the most valuable vehicle in the Toey. With the butter ( of which you can put as much United States for advertising, for it has a larger circulation or as little as you like) at the bottom of the sauce-pan, then than any other Magazine, and goes to every town, village, put in one pound of sugar and two tablespoonfuls of vinegar. and cross-roads in the Nation. For terms, etc., address Leave it to soak one night. Ifit looks too dry in the mornPETERSON'S MAGAZINE, 306 Chestnut street, Philadelphia. ing, add a little more vinegar. Then put it on the fire and boil, not stirring it. When you think it likely to be done, READ BY MILLIONS .-Says the Fremont (0.) Messenger :-stick a knife into the middle of it, and drop it into a cup of "The popularity of Peterson's Magazine has given it so great cold water, and if it bites crisp it is done. Just before it is a circulation that it is now read by millions. As a Lady's done, drop in a teaspoonful of essence of vanilla. Then pour Magazine it has no superior. The engravings are of the the toffey thinly all over a buttered tin, and it will soon bə finest kind. cold. Nasturtium Sauce is eaten with boiled mutton. It is made with the green seeds of nasturtiums, pickled simply in cold vinegar. Cut about six ounces of butter into small OUR NEW COOK - BOOK . bits, and put them into a small sauce-pan. Mix with a wineEvery receipt in this Cook-Book has been tested by a glass of water sufficient flour to make a thick batter, pour practical housekeeper. it on the butter, and hold the sauce-pan over hot coals, MISCELLANEOUS TABLE RECEIPTS. shaking it quickly round till the butter is melted. Let it Salad Mixture.—Two eggs, boiled hard, the yolk grated ; just boil up, and then take it from the fire. Thicken it with one mealy potato rubbed through a sieve, a tablespoonful of the pickled nasturtiums, and send it to table in a boat. Ham a la Croquemitaine.- Melt a small piece ofbutter in unmade mustard, two tablespoonfuls of salad-oil, two tablespoonfuls of cream, if obtainable, one teaspoonful of an- a stew-pan till it is browned, and put into it as much ham, chovy ; add vinegar to a proper sharpness. Mix together, finely minced, as would cover a large round of buttered and put in a crinkle-crankle bottle, slicing the yolk of the toast ; add as much gravy as will make it quite moist ; when eggs in it; keep stoppered with a glass stopper, and shake thoroughly hot, stir in quickly, with a fork, one egg. Place before using. Ifproperly made, it will keep good for twelve it on the toast, which cover with it, and cut the toast into months. Into the salad-bowl put one teaspoonful of made pieces of any shape, according to taste.
