COOKlNa RECIPES. S» 



Delicious Flavor to I^amb. — To give a delicious flavor to lamb which 

 is to be eaten cold, put in the water in wliich it is boiled whole cloves and 

 long sticks of cinnamon. To one leg of lamb alio .v one small handful of 

 cloves, two or three sticks of cinnamon. If the lamb is to be roasted, boil 

 the cloves and cinnamon in water, and baste the lamb with it. 



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 sim- 

 mered, 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. 



Cold Tongue on Toast. — Take cold smoked tongue or ham; mince or 

 grate fine, miY it with the beaten yelks of eggs and cream or milk, with a 

 daah of cayenne pepper; prepare thin, small, square pieces of buttered 

 toast; place on a heated platter, putting a sixKinful of the meat on each 

 piece; cover with dish cover, and send to table hot; for breakfast or lunch. 



Veal Sansages.^Take fat bacon and lean veal in equal quantities, with 

 a handful of sage, a Uttle salt, pepper, and, if at hand, an anchovy. Let all 

 be chopped and beaten well together, floured, rolled, and fried. Veal sau- 

 sages are better suited for persons whose digestion ia not very strong than 

 those made of pork. 



Excellent Tea I>l*li.— A delicious dish for tea or lunch is made thus: 

 On a veiy fine wire gridiron (or one made of wire net used for screen*), 

 place some shces of salt pork, cut as tliin as possible; on each slice lay a 

 good sized oyster, or two small cnca; broil and servo hot This, with coffee, 

 crisp toast, with chopped cabbage, makes an almost ideal lunch. 



A Good BreakJa-tt Di^h — A good dish for breaktast is made by chop- 

 ping pieces of cold boiled or fried ham just as fine as it is possible to chop 

 them; mix them with cold mashed jwtaioes, an egg or two, a Uttle butter or 

 cream, or both, form into balls, flour them, melt a little batter in a frying 

 pan, and brown the balls. Serve hot. 



Mutton Pie. — Take the muttou chops from the forequarter, season high- 

 ly with pepper and salt and jjut into a baking dish with alternate layers of 

 apples, pared and sliced, and a httle sprinkling of chopped onion. Put a 

 crust of not very rich pastry over the top, and bake for twenty or thirty min- 

 utes in a hot oven. 



To Cook a Duck._To cook a duck satisfactorily, l)oil it first until ten- 

 der; this can be determined by trying the wing, as that is always a tough 

 part of a fowl. When tender, t^ke it out, rinse it in clean water, stuff and 

 put in the oven for about three-quarters of an hour, basting it often. 



Pressed Chicken — Boil two chickens tender, take out the bones and 

 chop the meat fine, add a small handful of bread crumbs, season to taste, 

 with batter, pepper, salt, and a little sage; pour in enough of the Uquor to 

 make it moist; mold in any shape you choose, and, when cold, cut in slices. 



Scrambled Mutton — Three cups of cold boiled mutton chopped fine, 

 three tablespoonfuls of hot water, one-fourth of a cup of butter; put on th« 

 stove, and when hot break in four egga and stir constantly until thick. Sex- 

 ton with jx-pptr and salt. 



