fili&rp fire for ten minutes, or thereabouts; they should then be coated with 

 a mixture of bread crumbs, fresh bu' 'er, mustard, salt, pepper aud sugar 

 (proportions according to taste), and returned to the gridiron, or put into a 

 hot oven to crisi^ 



Baked BeefW_Ono of the most satisfactory ways to cook beets is to 

 bake them; when boiled, even if their jackets are left on, a great deal of the 

 best part of the beet is dissolved and so lost. It will, of coui-ae, take a little 

 longer to bake than to boil them, but this is no objection; allow from fiPecn 

 to twenty minutes more lor baking; slice them and eat as you would if they 

 were boiled. One nice way to serve them is to chop tlu m tine. After they 

 are cooked season with pepper, salt and butter. 



liille Cabbage. — Wash a large cabbage, cut it in inch pieces, rejecting 

 the stalk, and drain it in a colander. Meantime peel and chop an onion, fry 

 it for one minute in two tablespoonfuls of drippings of butter, add the calj- 

 bage, with a teaspoonful of salt, and a quarter of a saltspoonfal each of pep- 

 per and grated nutmeg, cover it, and simmer it for twenty minutes, stirring 

 it frequeptly to prevent burning. Serve it hot 



Vegetable HaKh. — Chop, not very fine, the vegetables left from a 

 boiled dinner, and season them with salt and pepper. To each quart of the 

 chopped vegetables add half a cup of stock and one tablespoonftil of butter. 

 Heat slowly in the frj-ing-pan. Turn into a hot dish when done, and serve 

 immediately. If vinegar is liked, two or more tablespoonfuls of it can be 

 btirred into the hash while it is heating. 



Baked Cabbage. — Boil a firm head for fifteen minutes, then change the 

 water for more boiling water; boil till tender, drain and set aside to cool. 

 Mince some boiled ham; mix Tuith bread crumbs; add pepper, one table- 

 spoonful of butter, and two eggs well beaten, and three tablespoonfuls of 

 milk; chop cabbage very fine; mix all together, and bake in a pudtling-dish 

 till brown. Serve hot. 



Sacootash. — Cut the com from eight or ten cobs; mix this with one-third 

 the quantity of Lima beans, and cook one hour in just enough water to cover 

 them. Drain off most of the water; add a cup of milk, with a pinch of soda 

 stirred in. When this boils, stir in a great spoonful of butter rolled in flonr, 

 season with pepper and salt, and simmer ten minutes longer. 



Po<R«oe>« a la Duchesse. — Take some cold, boiled potatoes, cut them 

 into rounds, cutting with a cake cutter wet with cold water. Grease the 

 bottom of a baking-pan and set the rounds in it in rows, but not touching 

 one another, and bake quickly, first brushing them all over — except, of 

 course, on the bottom — with beaten egg. When they commence to brown, 

 lay a napkin, folded, upon a hot dish and range them regularly upon it. 



Macaroni Cheese. — Boil two ounces of macaroni, then drain it well. 

 Put into a saucepan one ounce of butter; mix it well with one tablespoonful 

 of flour; moisten with four tablespoonfals of veal stock and a gill of cream; 

 add two ounces of grated cheese, some mustard, salt and cayenne to taste, 

 put in the macaroni and serve as soon as it is well mixed with the sauce and 

 quite hot. 



Stewed MnAhrooin^. — Slice the mushrooms into halves. Stew ten min- 

 utes in a little butter seasoned with pepper and salt and a very Uttle water. 



