Macaroon Biscuits.
 INGREDIENTS.-  ½ lb. ground Almonds, 1 lb. Castor Sugar, 1 oz. ground Rice, 4 whites of Eggs.
 METHOD.-Place the almonds, sugar, and ground rice in a basin, then whisk the whites stiffly and add. Then lay out teaspoonfuls of the mixture on wafer paper, and bake in a hot oven. Take out the browning shelf.
  
 Bath Buns.
 INGREDIENTS.-1 lb. Vienna Flour, ½ oz. German Yeast, 1 teaspoonful Castor Sugar, 1 gill tepid Milk, 2 ozs, Sultanas, 2 ozs. Butter, 2 ozs. Castor Sugar, 3 ozs. Candied Peel, 3 Eggs, 2 ozs. crushed Lump Sugar.
 METHOD.-Cream the yeast and teaspoonful of castor sugar together, add the tepid milk and strain into half the flour to form sponge. Let it rise an hour, then rub the butter into the other ½ lb. of flour, adding sultanas, castor sugar, and candied peel, and the sponge from the other basin. Now beat in the eggs ,vell, one at a time with the hand, and set it to rise again. When well risen, form into eight rocky buns, sprinkle the crushed lump sugar on top, also a few comfits; let them prove, and then bake. Place them on a grid shelf underneath the browning shelf in oven, reducing the gas every five minutes.
  
 Cocoanut Buns.
 INGREDIENTS-¾ lb. self rising Flour, 3 ozs. Butter, ¼ lb. Castor Sugar, ¼ lb. dessicated Cocoanut, 1 Egg, 1 gill Milk.
 METHOD.-Rub the butter into the flour, add the sugar and cocoanut, then the eggs and the milk. Take two forks and place the mixture in rocky cakes on a baking sheet. Bake ten minutes.
  
 Cornflour Buns.
 INGREDIENTS.- ¼ lb. Cornflour, 2 ozs. Sugar, 2 ozs of Butter, 2 ozs. of Flour, 1 teaspoon Baking Powder, 2 Eggs, Vanilla Essence.
 METHOD.-Cream the sugar and butter, beat in one egg, mix the flour, corn flour and baking powder together, add half of it to the mixture in basin, then the other egg and the remainder of flour and cornflour; lastly, the essence of vanilla. Bake in patty pans ten minutes.
  
 French Buns.
 INGREDIENTS.-½ lb. self rising Flour, 2 ozs. Castor Sugar the grated rind of 1 Lemon, 2 ozs. Butter, 1 Egg, ½ gill Milk, 1 oz. Candied Peel, a few Comfits.
 METHOD.-Rub the butter into the flour, then add the lemon rind, castor sugar, and the candied peel chopped. Mix with the egg and milk, form into buns and place a few comfits on the top of each. Bake about fifteen minutes.
  
 Victoria Buns.
 INGREDIENTS.- ¼ lb. Flour, 2 ozs. Corn Flour, 3 ozs. Sugar, 3 ozs. Butter, 2 ozs. Citron, 1 Egg, 1 teaspoon Baking Powder.
 METHOD.-Cream the butter and sugar, then add the egg, and after it is well beaten the citron chopped finely and the flour, baking powder, and corn flour mixed. Butter some patty pans, and put about a tablespoonful of the mixture in each. Bake about ten minutes.
  
 Bride Cake.
 1 lb. Flour, ¾ lb. Butter, 1 gill Rum, 1 gill Treacle, ¼ lb. Sugar, 1½ lbs. Currants, ¾ lb. chopped Sultanas, ¾ lb. mixed Peel, some grated Nutmeg, ¼ lb. ground Almonds, 7 Eggs.
 METHOD.-Pass the    flour     and grated nutmeg through a sieve together, add the currants, sultanas, peel and almonds, also the sugar. Then melt the butter and treacle in a stewpan, remove from the fire and add the rum. Pour this into the basin, and well mix. Lastly, beat in the eggs one at a time. Bake in a moderate oven for 2 hours. The gas must be nearly out after the first ten minutes, and turned quite out for the last half hour.
  
 Cherry Cake.
 INGREDIENTS.-1 oz. Paisley Flour, 5 ozs. Vienna Flour, ¼ lb. of Castor Sugar, 3 ozs. Butter, 2 ozs. preserved Cherries, 2 Eggs, 1 tablespoonful of Milk.
 METHOD.-Cream the butter and sugar, then beat in the eggs one at a time. Pass the Paisley and Vienna flour through a sieve, and add lightly to the mixture. Stir in the milk, and lastly the cherries, and pour into a buttered cake tin.
  
 Christmas Cake.
 INGREDIENTS- ½ lb. Butter, ½ lb. Castor Sugar, 5 Eggs, 10 ozs. Flour, 6 ozs. Sultanas, 6 ozs. Currants, 3 ozs. mixed Peel, grated Lemon or Nutmeg, 1 teaspoonful Baking Powder.
 Cream the butter and sugar together, then beat in the eggs one at a time, clean the fruit and shred the peel, mix the flour and baking powder together, pass through a sieve, then gradually add all these ingredients together, and mix thoroughly. Bake for one hour in a moderate oven, turn out the gas and let it remain another half hour to soak.
  
 Cornflour Cake.
 INGREDIENTS.- ½ lb. Corn Flour, 6 ozs. Butter, 6 ozs. Castor Sugar, 3 Eggs, a few drops of Essence of Lemon or the zest of 1 Lemon, 1 teaspoonful of Baking Powder.
 METHOD.-Beat the eggs and sugar well, then add the corn flour and baking powder, and just melt the butter and stir in quickly. Line a cake tin with buttered paper, and bake one hour.
 NOTE.-The oven should be hot when the cake goes in; after ten minutes or so gradually decrease the heat, and turn the gas entirely out for the last quarter of an hour.
  
 Dough Cake.
 INGREDIENTS.- ½ quartern of Dough, ¼ lb. Butter or Dripping (melted), ¼ lb. moist Sugar, ¼ lb. Currants.
 METHOD.-Beat the butter or dripping into the dough, then add the sugar and currants, mixing well with the hand. Put it in a cake or bread tin, greased and floured, set it in a warm place to prove, and then bake for half an hour, gradually decreasing the heat.
  
 Genoa Cake.
 INGREDIENTS.- ½ lb. Butter, ½ lb. Sugar, 10 ozs. Flour, ½ lb. Sultanas, 2 ozs. Candied Peel, 3 yolks of Eggs, 2 whites whipped stiffly.
 METHOD.-Cream the butter and sugar, add the yolks of eggs one at a time, and beat well in. Then stir in flour, sultanas and candied peel, and lastly the whites of eggs. Line the cake tin with buttered paper, pour the mixture in, and bake one hour, decreasing the heat every quarter of an hour.
  
 Genoese Cake.
 ½ lb. Butter, ½ lb. Flour (Vienna), 6 ozs. Castor Sugar, 5 Eggs.
 METHOD.-Whisk the eggs and sugar in a basin for a quarter of an hour, over boiling water, then remove and whisk for 15 minutes longer. Very gently sift. in the flour, and lastly add the butter just melted. Mix thoroughly with a spoon or whisk, but do not whip it after the flour is added. This is used for jam roll and a variety of gateaux and fancy sweets.
  
 Gingerbread Cake.
 INGREDIENTS.- ¾ lb. Flour, ½ lb. Treacle, ¼ lb. Butter, 2 ozs. Candied Peel, ¼ lb. moist Sugar, 2 Eggs, ½ gill of Milk, ½ oz. ground Ginger, ½ teaspoonful of Carbonate of Soda.
 METHOD.-Mix flour and ginger together and pass through a wire sieve into a basin; then add the peel cut in thin shreds. Put the butter, treacle, and sugar into a stewpan and set it just over a glimmer of gas so as to melt slowly and not burn. Then add it, when melted and only lukewarm, to the flour. Dissolve the soda in the milk, beat the eggs slightly with a fork, then mix altogether and stir well. Pour into a greased Yorkshire tin and bake for half an hour or 40 minutes.
 NOTE.-Place the Yorkshire pudding tin on a grid shelf just underneath the hot plate, with the gas flame ½-in. long. In ten minutes lower the gas to ¼-in., and in ten minutes more lower still, and turn gas out for the last few minutes, or move cake to the top of oven or lower shelf to finish.
  
 Lunch Cake.
 INGREDIENTS.- ¾ lb. Flour, ¼ lb. Butter, ¼ lb. Currants, ¼ lb. Sugar (sifted), 2 Eggs, 2     teaspoonsful Baking Powder, 1 teacupful of Milk.
 METHOD.-Cream the sugar and butter together, then beat in one egg and half the flour and baking powder, then the other egg and the remainder of flour and baking powder; add currants and milk, and bake about three-quarters of an hour.
  
 Madeira Cake.
 INGREDIENTS.- ½ lb. Flour,    ¼ lb. Butter, ¼ lb Sugar, 3 Eggs, 1 tablespoonful of Milk, Citron.
 METHOD.-Cream the butter and sugar well together for five minutes with the hands, and beat in the eggs separately for five minutes each, then sift the flour and add it by degrees, the milk last of all. Clarify the butter for buttering the mould, and line it also with buttered paper. Bake about three-quarters of an hour in a moderate oven, and put some citron on the top of the cake, which should be smoothed with a knife.
  
 Plum Cake.
 INGREDIENTS.- ½ lb. Flour, ¼ lb. Sultanas, 2 ozs. Candied Peel, 2 Eggs, 3 ozs. Butter or Dripping, ¼ lb. Sugar, 1 gill Milk, ½ teaspoonful of Baking Powder.
 METHOD.-Rub the butter in the flour; add the sultanas and peel; mix the baking powder thoroughly with the castor sugar and add next. Beat the yolks of the eggs with the milk and mix with the ingredients. Lastly, whip up the whites of the eggs to a stiff froth and add very lightly to the mixture. Pour into a cake tin lined with buttered paper and bake an hour.
  
 Pound Cakes.
 INGREDIENTS.- ½ lb. Flour, ½ lb. Currants, ½ lb. Sugar, 4 Eggs, ½ lb. of Butter, ½ lb Sultanas, 2 ozs. Peel.
 METHOD.-Whip the sugar and eggs for ¼ hour, then add the flour, and a little baking powder and the currants; melt the butter and pour in last. Bake in little tins for 20 minutes, or the whole cake 1½ hours.
  
 Queen cakes.
 INGREDIENTS.- ¼ lb. Sugar, ¼ lb. I3utter, 2 Eggs, 5 ozs. Flour, ½ oz. Currants, a little Nutmeg or Lemon Peel (grated).
 METHOD.-Cream the sugar and butter, and beat in the eggs one at a time; add the flour lightly, lastly the currants and flavouring. Bake in patty pans ten minutes in a hot oven.
  
 Rock Cakes.
 INGREDIENTS.- ½ lb. Flour, ¼ lb. Dripping, ¼ lb. Currants, ¼ lb. Castor Sugar, 2 Eggs, 1 oz. Candied Lemon Peel, 1 teaspoonful Baking Powder.
 METHOD.-Sieve the flour, then rub in the butter with the tips of the fingers till it is as fine as bread crumbs. then add all the dry ingredients. Beat up the eggs with a fork, and mix all together well. Have ready a baking sheet greased and floured, take two forks and arrange the mixture in little rocky heaps. Bake about ten minutes in a quick oven. A fierce heat for 2 or 3 minutes, gas nearly out to finish.
  
 Sardinian Cake.
 INGREDIENTS.-½ lb. Flour, ¼ lb. Butter, ¼ lb. Sugar, 3 Eggs, 3 ozs. Currants, 3 ozs. Sultanas, 1 teaspoonful of Baking Powder.
 METHOD.-Pass the flour through a wire sieve, and then add the currants and sultanas well cleaned and picked; mix the baking powder with the castor sugar, and having mixed all the dry ingredients together in a basin; add the eggs well beaten, and lastly, the butter, which should be melted and poured in. Bake for one hour in a cake tin lined with buttered paper.
  
 Shrewsbury Cakes.
 INGREDIENTS.-3 ozs. Butter, 3 ozs. Castor Sugar, 6 ozs. Flour, 1 Lemon, 1 Egg.
 METHOD.-Cream the butter and sugar well, then beat in the egg, add the flour and grated lemon rind, and about six drops of lemon juice. Knead it and roll out thinly, cut into small rounds, and bake ten minutes a pale lemon colour in a slow oven.
  
 Soda Cake.
 INGREDIENTS.-1 lb. Flour, ¼ lb. ground Rice, ½ lb. Currants, ½ lb. Butter or Dripping, ¼ lb. Candied Peel, ½ lb. Sugar, 2 Eggs, and 1 teaspoonful of Carbonate of Soda dissolved in half a pint of cold Milk.
 METHOD.-Pass the flour through a sieve and rub in the butter; add the currants, candied peel and sugar, then beat in one egg and add half the milk, and then the other egg and the rest of the milk and soda. Beat well for two minutes and bake in a moderate oven about one hour and a half.
  
 Sponge Cake.
 INGREDIENTS.-3 Eggs, their weight in Castor Sugar and 4 ozs. Flour, 1 teaspoonful Baking Powder, 1 teaspoonful Essence of Vanilla.
 METHOD.-Line a cake tin with some buttered paper. Whisk the yolk of eggs and sugar for 15 minutes over a saucepan of hot water then stir in the flour, baking powder, and essence of vanilla. Whip the whites stiffly and add lightly to the mixture, pour into the cake tin, and bake in a hot oven about half an hour, gradually turning down the gas until the cake is cooked. Oven temperature for sponge cakes 360°.
  
 Small Sponge Cakes.
 INGREDIENTS.- ½ lb. Eggs, ½ lb. Castor Sugar, 6 ozs. Flour, 1 teaspoonful of Cream of Tartar, ½ teaspoonful of Carbonate of Soda.
 METHOD.-Butter and flour the little moulds, and dust them over last of all with castor sugar. Beat the eggs and sugar for twenty minutes over a basin of hot water. Pass the flour, cream of tartar and carbonate of soda through a sieve together, and stir lightly into the beaten eggs and sugar. Fill the moulds and dredge a little sugar over the top. Bake a quarter of an hour.
  
 Watkin Cake.
 INGREDIENTS.- ¼ lb. each of ground Rice and Flour, 6 ozs. of Butter, ½ lb. Castor Sugar, 4 Eggs.
 METHOD.-Cream the butter and sugar well together. Pass the flour and ground rice through a sieve and mix well. When the butter and sugar is creamed add one yolk of egg; beat it in and add one fourth of the flour and rice. Then the second yolk and so on. Lastly, whip the whites of the eggs stiffly. and add them lightly to the mixture. Bake about three quarters of an hour.
  
 Cocoanut Rocks.
 INGREDIENTS.-  ½ lb. grated Cocoanut, ½ lb. Castor Sugar, the whites of 2 Eggs.
 METHOD.-Whip the whites stiffly, add the cocoanut and sugar, mix lightly, and bake on wafer paper in a cool oven ten minutes or so.
  
 Gingerbread Nuts.
 INGREDIENTS.-½ lb Flour, 2 ozs. Dripping, 1 gill Treacle, ¼ oz. Ground Ginger.
 METHOD.-Melt the dripping and treacle, and mix with the flour and ginger, stir well and then knead. This quantity should make about 12.
  
 Cake Icing.
 INGREDIENTS.-½ lb. Icing Sugar, 1 white of Egg, juice of half a Lemon.
 METHOD.-Rub the icing sugar through a hair sieve; put the white of egg and lemon juice in a clean basin, work well with a wooden spoon, adding the sugar gradually till all is in and the mixture smooth: Spread a layer over the cake, dipping the knife in cold water, and ornament the edges with the same icing through a forcer.
  
 Almond Icing.
 INGREDIENTS.- ¼ lb. ground Almonds, 6 ozs. icing Sugar, the white of 1 Egg, 1 teaspoonful of Lemon Juice, 1 teaspoonful of Orange Flower Water.
 METHOD.-Place the white of egg and lemon juice in a basin, work it well, and gradually add the other ingredients till it forms a stiff paste. Spread on the top of cake, and dry in a cool oven.
  
 Almond Paste Icing.
 INGREDIENTS.- ¼ lb. ground Almonds, 3 ozs. icing Sugar, 1 white of Egg, 1 large tablespoonful of Orange Flower Water.
 METHOD.-Boil the sugar and orange flower water for six or seven minutes, then add the almonds. Take it off the gas and mix in the white of egg. Turn out on to an oiled plate and let it cool. Then roll out or form into fancy shapes.
  
 Chocolate Water Icing.
 INGREDIENTS- ¼ lb. icing Sugar, sifted, 1 oz. Cocoa, 4 teaspoonsful Water, 1 teaspoon Lemon Juice.
 METHOD.-Put all these ingredients into a saucepan, and stir briskly over a glimmer of gas, until the mixture is smooth and glossy. Do not allow this to boil, and pour it over the cake at once.
  
 Coffee Icing.
 INGREDIENTS.-,¼ lb. butter, ½ lb. icing Sugar, Essence of Coffee.
 METHOD.-Cream the butter and sugar together smoothly, and add about one dessert spoonful of strong coffee essence gradually. This icing is used for sponge cake mixtures. When the cake is iced, keep it in a cool place until wanted.
  
 Lemon Water Icing.
 INGREDIENTS.- ¼ lb. Icing Sugar, sifted, 2 teaspoonsful of Lemon Juice, 2 teaspoonsful of Water.
 METHOD.-Put these into a saucepan, and just let them mix and get quite smooth and creamy, stirring briskly over a glimmer of gas. This must not boil.
  
 Scones.
 INGREDIENTS.-1 lb. self rising Flour, 1 oz. Castor Sugar, 3 ozs. Sultanas, 3 ozs. Butter, ½ pint Cold Milk.
 METHOD.-Take a basin and sieve the pound of flour, in which rub the butter and add the sultanas and castor sugar. Mix all well together and add not quite the half-pint of cold milk. Turn out on to the board and knead well. Form it into two rounds and place them on a flat baking sheet, and cut each round across and across, so as to form six scones from each round. Brush them over with an egg, and prick them on the top with a fork. Bake in a quick oven from 15 to 20 minutes.
 NOTE.-That the scones must be placed on the open grid shelf under browning shelf at the first, and the gas is lowered every five minutes.
  
 Whole Meal Scones.
 INGREDIENTS.-1 lb. Whole Meal, 1 teaspoonful of Carbonate of Soda, 2 teaspoonsful of Cream of Tartar, 1 oz. Castor Sugar, 3 ozs. of Butter, and half a pint of Milk.
 METHOD.-Rub the butter into the meal, then mix the soda, cream of tartar, and sugar together and mingle all well in the basin, mixing it into a stiff dough with the milk. Form into two rounds, and cut each round across and across into six. Bake on a greased baking sheet about twenty minutes, and brush over with a little milk when half baked.
  
 Flat Tea Scones.
 INGREDIENTS.-18 oz. Flour, 2 oz Castor Sugar, 2 oz. Butter, 2 oz. Sultanas, ¼ oz. Carbonate of Soda, ½ oz. Cream of Tartar, ½ pint Milk, 1 white of Egg, whisked.
 METHOD.-Rub the butter into the flour, and mix the sugar, soda, and cream of tartar together and add, with the Sultanas. Mix with the milk and white of egg to a stiff dough and form into four rounds, brush over with the yolk, and bake for 15 minutes in a hot oven. When half baked they should be turned right over.
  
 Swiss Roll.
 lNGREDIENTS.-2 Eggs and their weight in Castor Sugar, 2 tablespoonsful of Milk, 1 teaspoonful Baking Powder, 1 teaspoonful Essence of Vanilla, 3 ozs. Flour.
 METHOD.-Beat the eggs and     castor sugar well together for fifteen minutes, the first seven     minutes over boiling water, mix flour and baking powder together and pass through a sieve. Then mix all well together and add the milk, and pour it on to a baking sheet lined with kitchen paper, spread flat with a knife, and bake for seven minutes. Spread with jam and roll up, and sprinkle some castor sugar over.
 NOTE.-Place the Swiss roll on the open grid shelf in the middle of oven under the hot plate, and only have gas flames half an inch long. Lower the gas still more after five minutes.
  
 Afternoon Tea Cakes.
 INGREDIENTS.- ¼ lb. Vienna Flour, 2 ozs. Butter, ¼ oz. Castor Sugar, yolk of 1 Egg, 1 teaspoon Baking Powder, 1 gill of Milk.
 METHOD.-Rub the butter into ¼ lb. of the flour, and put the baking powder with the other ¼ lb. of flour, to be added after the butter is rubbed in. Add the castor sugar, beat the egg with the milk, and mix quickly. Roll the dough out and cut in and fancy shapes, and brush over with milk when partly baked. To be eaten hot, split and buttered.
  
 Wisbech Tea Cakes.
 INGREDIENTS.-1 lb. Self Rising Flour, ¼ lb. of Castor Sugar, 3 ozs. Lard or Butter, 1 Egg, 1½ gills of Milk.
 METHOD.-Rub the butter into the flour, then add the sugar. Beat the egg with the milk, and mix it into a stiff dough. Form it into small rounds about the size of a saucer, and bake on a greased baking sheet about a quarter of an hour. Then split them open and butter them, and send them to table hot.
  
 Yorkshire Tea Cakes.
 INGREDIENTS.-¾ lb. Self Rising Flour, 1½ gills Milk, 1 oz. Butter, 1 Egg, 1 oz. Castor Sugar.
 METHOD.-Pass the flour through a sieve into a basin, and warm the butter and milk in a stewpan, being careful it is not too hot. Strain this into the flour, add the sugar and egg well beaten up; mix these all into a dough and knead it well for two minutes. Divide this into two smooth, round halls, have two small round cake tins ready, greased and floured; put one portion into each, pressing it down in the tin, then bake in a quick oven for a quarter of an hour. Brush the top over when baked with equal quantities of milk and castor sugar to glaze it. The cakes should be cut into rounds, toasted and buttered, and served hot.
  
 Victoria Sandwiches.
 The same ingredients exactly as for Swiss roll. They may be baked in round tins or soup plates, well buttered. Place one round on the top of the other when baked, and spread jam between. Allow it to cool, and then cut out in diamond shapes, and decorate if liked with white icing or pink, two different coloured jams on top.
 NOTE.-The same method for baking as the Swiss roll.
  
  
 Wiggs.
 INGREDIENTS.-1 lb.Flour, ½ oz. German Yeast, 1 teaspoonful of Castor Sugar, 2½ ozs. Butter, 2 ozs. Carraway Comfits, 1 Egg, Nutmeg, 1½ gills of Milk.
 METHOD.-Cream the yeast and sugar together, melt the butter in a saucepan and add the milk; make it just tepid and pour it on to the yeast. Put the flour and a little grated nutmeg through the sieve together into a basin, and mix in the milk and yeast to form a dough, then beat in the egg and let it all rise well in a warm place. When well risen knead it a little and form into rounds or diamond shaped pieces. Sprinkle some carraway comfits on the top of each. Let them prove, and then bake in a quick oven.
  
 Yorkshire Parkin.
 INGREDIENTS.-1 lb. fine Oatmeal, ¼ lb. Butter, Lard, or Dripping, ¾ lbs. Golden Syrup, ¼ lb. of Moist Sugar, ½ teaspoonful of Baking Powder, ¼ oz. Candied Peel, 1 Egg.
 METHOD.-Pass the oatmeal through a sieve into a basin, shred the candied peel and add the baking powder. Melt the dripping, sugar and golden syrup together, and mix thoroughly. Beat in one egg and bake in a well buttered Yorkshire pudding tin about half-an-hour.
  
 SAUCES.
  
 Bechamel Sauce.
 INGREDIENTS.-1½ ozs. Butter, 1 oz. Flour, 10 Peppercorns Salt, a little Nutmeg, Bouquet Garni, ½ Carrot, 1 Onion, 1 Shalot, 6 Mushrooms, ½ pint White Stock, 1 gill Cream.
 METHOD.-Put the butter and flour into a stewpan, mix it well together with a wooden spoon; add the nutmeg, peppercorns, and salt, and melt over the fire, stirring all the time. Cut the carrot, onion, shalot, and mushrooms in small pieces; add them to the butter and flour, moisten with the stock, and stir over the fire till thoroughly mixed together; throw in the bouquet garni, add the cream, and let the sauce simmer by the side of the fire for half an hour; strain through a tammy or hair sieve into a basin for use.
  
 Bread Sauce.
 INGREDIENTS.-½ oz. Butter, ¼ pint Bread Crumbs, ½ pint Milk, 1 small Onion, 2 Cloves, 1 blade of Mace, Cayenne, and Salt.
 METHOD.-Stick the cloves in the onion whole and boil in the milk adding the mace, pepper, and salt. When it boils pour it on to the bread crumbs, turn it again into the saucepan and let it stand on the hot plate. Just before serving, take out the onion, cloves, and mace, and stir in the ½ oz. butter. Half a gill of cream is a great improvement.
  
 Brown Sauce.
 INGREDIENTS.- ½ pint Stock or Water, 1 Carrot, 1 Onion, 1 oz. Butter, ¾ oz. Flour, a little Pepper and Salt, a little Browning.
 METHOD.-Mince about a teaspoonful each of onion and carrot. Put the butter into a small stewpan, and when melted stir in the flour quite smoothly, and let the flour cook well in the butter; then add the minced vegetables and seasoning, and let all fry together until brown. Then add the half-pint of water or stock gradually, stirring well until it boils. Let it simmer for a quarter of an hour, skimming it well. Then strain it and it is ready to serve. This sauce may be varied in flavour by adding one tomato finely minced; another time one mushroom, or a pickled gherkin, and so on, cooking them with the carrot and onion, add a few drops of browning.
  
 Chateaubriant Sauce.
 INGREDIENTS.-1 oz. Butter, ½ oz. Flour, 1 gill White Stock, yolks of 2 Eggs, ½ teaspoonful Lemon Juice, 1 dessert spoonful chopped Parsley.
 METHOD.-Melt the butter, add flour, and cook well, but do not let it brown, then add the stock gradually. Let it boil well for five minutes. Strain in the yolks of eggs; add lemon juice and parsley, also salt and pepper.
 NOTE.-Be careful not to let sauce boil after adding eggs, but cook them well to remove raw taste.
  
 Chestnut Sauce.
 INGREDIENTS.-½ lb. Chestnuts, 2 tablespoonsful of Cream, ½ pint Milk, Pepper and Salt, 1 oz. Butter, ½ oz. Flour.
 METHOD.-Boil the chestnuts until tender and then pound them well in a mortar. Put the butter in a stewpan with three or four peppercorns, and when melted add the flour, then add the cream, salt and chestnuts, and by degrees ½ pint of boiling milk. Strain and serve with turkey.
  
 Egg Sauce.
 INGREDIENTS.-2 ozs. Butter, 2 ozs. Flour, ½ pint White Stock, ½ pint Milk, 6 White Peppercorns, ½ teaspoonful of Salt, 2 hard-boiled Eggs.
 METHOD.-Melt the butter, add the flour and seasoning, and mix well. Then add the stock and milk gradually, stirring well until it boils, and allowing to simmer for ten minutes. Then strain, and add the chopped-up whites of two eggs. The yolks should be passed through a wire sieve, and used to decorate the fish or fowl.
 Use fish stock if for fish, and meat stock if for meat.
  
 Espagnole Sauce.
 INGREDIENTS.-3 ozs. Butter, 1½ ozs. Flour, 1½ pints good Stock, ¼ lb. lean Veal or Beef, 2 ozs. lean Ham, 1 tablespoonful of Glaze, 6 Mushrooms, 1 Carrot, 1 small Onion, 2 Shalots, 1 glass Sherry, Bouquet Garni.
 METHOD.-Take one and a half ounces of the butter, spread it over the bottom of a stewpan; then lay in the veal, cut in dice, also the ham; pour into the stewpan half a pint of the stock, and set the pan on the fire to boil till nearly reduced to a glaze, then take it off the fire, add the lump of glaze, and reduce it again till a thick brown glaze; add the pint of stock, also the carrot, onion, shalots, mushrooms, and a small touquet garni. Set it by the side of the fire to simmer for two hours, and then strain through a tammy into a basin. Take another smaller stewpan, and mix in it the butter and flour; pour upon it the stock, previously taking off all the fat, and mix well over the fire; then let the sauce simmer again by the side of the fire, to throw up all the butter that the roux is mixed with. Strain, and the sauce is ready for use.
  
 Fried Crumb Sauce.
 INGREDIENTS.-2 ozs. Ham (chopped), 1 Shalot (chopped), a little grated Nutmeg and Mignonette Pepper, ½ pint Brown Sauce, 4 tablespoonsful fried Bread Crumbs, juice of ½ a Lemon, small piece of Glaze, 1 dessert spoonful chopped Parsley, Salt.
 METHOD. -Put the ham, shalot, nutmeg, seasoning, and sauce into a stewpan, and simmer by the fire for twenty minutes; then strain it into a stewpan containing the fried crumbs, add the lemon, glaze, and parsley. Stir all well together, and it is ready for use.
 NOTE.-The brown sauce should be thinner than for ordinary use.
  
 German Sauce.
 lNGREDIENTS.-1 oz. Castor Sugar, 1 gill of Water, ½ a wineglassful of Sherry or Brandy, the yolks of 2 Eggs.
 METHOD.-Place all these ingredients in a stewpan and whisk to a stiff froth over just a glimmer of gas. Take care the sauce does not boil, but cook the eggs well.
  
 Italienne Sauce.
 INGREDIENTS.-2 Shalots, 6 Mushrooms, 1 dessert spoonful Salad Oil, wine-glass Sherry, 1 sprig Thyme, 1 Bay Leaf, ½ pint Espagnole Sauce.
 METHOD.-Chop the shalots and mushrooms and put them into a stewpan with the thyme, bay leaf, and oil; fry them, without burning, until a good brown; then add the sherry and reduce to half the quantity. Then add the espagnole sauce, and simmer by the fire, and as the oil is thrown to the surface, free the sauce from it by skimming. When the sauce is cleared, strain, and it is ready for use.
 NOTE.-Espagnole is the same as good brown sauce. If the use of oil is objected to, substitute butter.
  
 Jam Sauce.
 INGREDIENTS.-1 gill of cold Water, 2 large tablespoonsful of Jam,     2 oz. Loaf Sugar.
 METHOD.-Put these all into a stewpan and boil rapidly for ten minutes. Strain it round the pudding.
  
 Lemon Sauce.
 INGREDIENTS.-2 ozs. Loaf Sugar, 1 gill of Water, juice of ½ a Lemon, a little Cochineal.
 METHOD.-Put the sugar, water, and lemon juice into a stewpan and boil rapidly for ten minutes; add the cochineal and pour round the pudding.
  
 Mayonnaise Sauce.
 INGREDIENTS.-Yolks of 3 Eggs, ½ a gill of Tarragon, Malt and Chili Vinegar mixed, ½ pint of Salad Oil and a little Salt.
 METHOD.-Put the yolks of the Eggs in a basin and add the salt. Then very gradually drop in the oil, stirring one way, and having the basin, if possible, on ice. Add the vinegar and the oil alternately, and when half of it is made, one dessert spoonful of boiling water will prevent the sauce from curdling.
  
 Melted Butter.
 INGREDIENTS.-1 oz. Butter, ½ oz. Flour, 1 gill of Milk, 1 gill of Hot Water, 3 white Peppercorns, a little Salt.
 METHOD.-Melt the butter in a stewpan, then mix the flour smoothly in it, add the seasoning, and gradually stir in the gill of water and gill of milk. Let it come to the boil, stirring it all the tin1e, and then let it simmer for ten minutes, so as to thoroughly cook the flour. Strain and serve. For a thicker sauce add ½ oz. more flour.
  
 Mint Sauce.
 INGREDIENTS.-¼ pint of Vinegar, 1 oz. Sugar, 1 tablespoonful finely chopped Mint. Mix and serve.
 Lemon juice instead of vinegar is a great improvement.
  
 Onion Sauce.
 INGREDIENTS.-1 lb. Onions, ½ pint melted Butter, 5 white Peppercorns, Salt.
 METHOD.-Boil the onions in water until tender and chop them finely; make half-pint melted butter sauce, adding peppercorns and salt; then add the onions. Mix them well with the sauce and serve very hot.
  
 Oyster Sauce.
 INGREDIENTS.-1 doz. Oysters, 1 oz. butter, 1 oz, Flour, 1 gill of Oyster Liquor, 1 gill of Milk, ½ gill of Cream, Lemon Juice, Cayenne and Salt.
 METHOD.-Blanch the oysters in their own liquor, then strain and take away the beards. Make the sauce by putting the butter into a stewpan. Let it melt, then add the flour, pepper and salt, and mix thoroughly. Add the oyster liquor gradually, then the milk, stirring constantly. When it boils add the cream and let all simmer for a quarter of an hour, then draw off the fire, add the lemon juice and the oysters and serve at once.
  
  
 Parsley Sauce.
 Make this the same as the recipe for melted butter, only in the place of the gill of water use a gill of stock taken from the stewpan in which the fowls or veal or mutton is cooking. This gives the sauce a very nice flavour. A dessert spoonful of finely-chopped parsley should be added after the sauce is strained. The parsley must be thoroughly washed after chopping, so as to remove the acrid taste, and a quantity of green colouring matter that would discolour the sauce.
  
 Piquant Sauce.
 INGREDIENTS.-l Onion, 1 tablespoonful of Vinegar, 1 oz. Butter, 1 oz. Flour, ½ pint Stock, 1 Carrot, 1 teaspoonful mixed Pickles.
 METHOD.-Chop the vegetables and pickles small, and fry them brown with the flour in the butter: then add the vinegar, and lastly the stock, stirring till it boils. Simmer gently for ten minutes, skim well, and strain.
  
 Soubise Sauce.
 lNGREDIENTS.-2 Onions, yolk of 1 Egg, and 1 gill of White Sauce.
 METHOD.-Boil the onions until tender. Chop them finely and mix them with the white sauce, and pass all through a hair sieve, adding pepper and salt as required. Then pour into a stewpan with the yolk of one egg, and bring nearly to the boil.
  
 Sweet Sauce.
 INGREDIENTS.-1 oz. Butter, ½ oz. Corn Flour, ½ pint Milk, 1 oz. Sugar, 1 teaspoonful of Essence of Vanilla.
 METHOD.-Melt the butter and add the flour in the same method as the other sauces, then add the milk, and lastly the sugar, and boil well, stirring all the time. To vary the flavour, the rind of a lemon or a bay leaf may be boiled in the milk. Strain round the pudding.
  
  
 Tomato Sauce.
 INGREDIENTS.-6 ripe Tomatoes, 2 Shalots, 1 Bay Leaf, 1 sprig of Thyme, 2 ozs. raw Ham, 1 teaspoonful Chili Vinegar, 1 teaspoonful white Wine Vinegar, 1 oz. Butter, 1 teaspoonful Corn Flour, 1 gill of Stock, Peppercorns, Salt.
 METHOD.-Melt the butter in a stewpan, and fry in it the ham, shalots, thyme, and bay leaf, until a light brown; then add the vinegar, tomatoes, and gill of stock, and stir over the fire until very soft.     Pass through a hair sieve;    return to a stewpan, and add the cornflour, mixed smoothly with the stock.
 NOTE.-This sauce can be  made with tinned tomatoes.
  
 Venetienne Sauce.
 INGREDIENTS.-1 oz. Butter, 2 ozs. lean Ham, 1 teaspoonful of chopped Carrot and Shalot, 8 Peppercorns, 1 oz. Flour, 1 Bay Leaf, 1 gill of Fish Stock, 1 gill of Milk coloured with Coral or Spawn.
 METHOD.-Fry the vegetables in the butter with the ham, then add the flour smoothly, and pepper and salt, then the fish stock and milk. Pound son1e lobster spawn (black) in a mortar and put this in to the sauce, and when it comes to the boil the sauce will be a brilliant red colour. Strain and it is ready for use.
  
  
 White Sauce.
 INGREDIENTS.-1½ ozs. Butter, 1 ½ ozs. flour, 1 Bay Leaf, blade of Mace, 4 white Peppercorns, ½ saltspoonful of Salt, ½ pint of Milk, ½ pint of white Stock or Water.
 METHOD.-Put the butter into a stewpan to melt, add the flour, and mix smoothly. Cook the flour well in the butter (but be careful not to let it brown) with the bay leaf, mace, and seasoning. Add the stock and milk gradually, stirring until it boils. Let it simmer for ten or fifteen minutes, then strain and serve.
  
 VEGETABLES.
  
 Asparagus.
 Scrape the asparagus, wash it well, and cut it all one length. Have ready a stewpan of boiling water, with water about three inches in depth, and a little lemon juice in the water. Tie the asparagus in bundles and stand it upright, so as to leave the tender green above the water. Fit a lid tightly on, and boil rapidly for about 20 minutes. Dish on toast and serve with oiled butter, lemon juice and cayenne.
  
 Carrots.
 Scrape the carrots and let them lie in cold water until wanted; then plunge them into boiling water with a little salt. Keep the lid on and boil slowly.
  
 Cauliflower.
 This should be well washed in salt and water, then plunged top downwards into boiling water, the kept off, and boiled rapidly until tender. Serve with melted butter poured over.
  
  
  
 Celery with White Sauce.
 Cut the celery about three inches long, and boil it tender in white stock or milk. Then take 1 gill of the stock or milk, whichever the celery has been stewed in, add 1 gill of cream or milk, mix ½ oz. of flour with one egg and salt, and let this sauce cook smoothly. Take the celery up, let it drain well on a sieve, then dish it up and pour the sauce over.
  
 Green Vegetables.
 These must be well picked and washed, then plunge them into plenty of boiling water with a little salt, and let them boil very rapidly with the lid off.
  
 Potatoes.
 Wash the potatoes first, then peel very thinly and keep in cold water; put them in plenty of cold water with a little salt, and bring them slowly to the boil; strain the water off when nearly done, and let them finish cooking in their own steam. New potatoes must be put into boiling water, and should be scraped instead of being peeled. When they are cooked strain them, and put 1 oz. of butter into a stewpan, make it thoroughly hot, and toss the potatoes about in it for a minute, and then serve.
  
 Potato Beignets.
 INGREDIENTS.-1 lb. Potatoes, 1 oz. Butter, 2 Eggs, Pepper and Salt.
 METHOD.-Boil the potatoes and pass them through a wire sieve. Put 1 oz. of butter in a stewpan and let it melt; then add the potatoes and the yolks of eggs one at a time. Cook until the mixture leaves the sides of stewpan clean. Then whip up the whites of egg very stiffly, and add lightly to the potatoes. Have ready some boiling fat, take a dessert spoon and drop in rough pieces about the size of a walnut, and fry a golden brown. Drain them on some kitchen paper, and serve.
  
 Potato Croquettes.
 INGREDIENTS-1 lb. cold boiled potatoes, 1 dessert spoon finely chopped parsley, pepper and salt, the yolk of one egg, 1 oz. butter.
 METHOD.-Pass the potatoes through a wire sieve, make the butter hot in a saucepan, then mix in all the ingredients and cook on to a plate to cool for a minute or two.   Then form into pear and apple shapes, egg and     breadcrumb, fry a golden brown, drain, and insert a parsley stalk at one end.
  
 Potato Ribbons or Chips.
 Cut the potatoes in rounds 1/2 inch thick, then cut into ribbons or chips, and fry in boiling fat. Drain and serve.
  
 Potatoes, Sauté.
 INGREDIENTS.-2 ozs. Butter, Potatoes, chopped Parsley, a little Salt.
 METHOD.-Make the butter boil up in a sauté pan or stewpan, then skim. Peel the potatoes thinly, and cut in rounds, or chips, or straws: dry them well, and toss into the boiling butter and fry a golden brown. When dishing them up, sprinkle over some finely chopped   parsley and a little salt. Or they may be fried for a minute on the top of the stove, and shaken well to prevent them sticking to the pan and then put them in the oven for half an hour.
  
 Potatoes, Surprise.
 INGREDIENTS.-  6 Large Potatoes,   ¼ lb. Sausage Meat, 1 tablespoonful of Flour, 1 white of Egg.
 METHOD.-Wash the potatoes and cut them in half lengthwise; scoop out the centre, leaving about a quarter of an inch thickness all round. Fill the cavity with sausage meat, and join the potatoes neatly again with flour and white of egg. Bake in a quick oven about forty minutes.
  
 Rice.
 To ¼ lb. of rice allow half a gallon of water. Put the water on to boil and add a dessert spoonful of salt. Well wash the rice in several waters, then throw it into the boiling water, and see that it boils rapidly for exactly fifteen minutes. Then strain through a colander, and pour over it a quart or so of cold water. Put it into a clean stewpan, and place it over the gas to get thoroughly dry and hot, stirring continually with a fork.
  
 Spinach.
 Spinach should be picked a leaf at a time, and well washed in several waters.   The  put it into a clean stewpan with no water, with the exception of the water clinging to the leaves; put in a little salt, and set it over a glimmer of gas. As the water draws out let it boil very quickly with the lid off. It will take about ten minutes or so. Strain it on a sieve and squeeze all the moisture away, then chop it finely with a knife on a board. Make 1 oz. butter very hot and return it to the stewpan, add pepper and salt. Send to table very hot.
  
 Turnips.
 Peel the turnips thickly, just as far as the inner rim, and keep in cold water or they will turn black. Then boil the same way as carrots, but they will take rather less time. Drain them in a colander and pass them through a wire sieve. Put 2 oz. of butter into a stewpan, 1 tablespoonful of milk, a little salt and white pepper, add the turnips, and let all get thoroughly hot together. Then turn into a vegetable dish and serve.
  
 INVALID COOKERY.
  
 Beef Tea.
 INGREDIENTS.- ½ lb. Gravy Beef, ½ pint cold Water.
 METHOD.-Put the meat twice through the mincing machine, and then let it soak in the water for twenty minutes. Put it now in a jar and tie it down with paper and string, or cover very closely. Place this in a saucepan of boiling water, and let the water gently simmer for 2½ hours. If beef tea be wanted at once, after soaking the meat for twenty minutes, place it in a stewpan and bring the temperature to about 200 degrees. Be very careful never to let it boil. Strain. and serve at once.
  
  
 Black Currant Tea.
 INGREDIENTS.-1 oz. of Black Currant Jam, ¼ pint of Water.
 METHOD.-Boil for five minutes, then strain into a cup and serve either hot or cold.
  
 Stewed Chop.
 Cut the fat from a nice thick mutton chop, and place the chop in a pie dish half full of water. Add a little salt and pepper, and cover with two potatoes peeled and cut in thin slices. Cover with a dish, and place in a moderate oven to cook gently. It will take about an hour and a half. Serve it in the dish it is cooked in.
  
 Chicken or Veal Cream.
 INGREDIENTS.- ¼ lb. raw Chicken Breast or Veal Cutlet, ½ gill of Cream whipped, 1 egg, seasoning.
 METHOD.-Chop the meat finely and pound it, season, and add the yolk of egg and the whipped cream. Lastly, stir in the white of the egg, whisked to a stiff froth. Put in small moulds well buttered and steam very gently for about fifteen minutes.
  
 Clear Barley Water.
 INGREDIENTS.-1 pint boiling Water, 2 ozs. Pearl Barley, 1 Lemon, 1 oz. Loaf Sugar.
 METHOD.-Blanch the pearl barley by putting it on in cold water and bringing it to the boil. Strain the barley and throw the water away. Then put the barley in a jug and pour on to it the pint of boiling water, sugar, lemon peel and juice. Cover the jug, and when the mixture is cold strain it.
  
 Patent Barley.
 BARLEY WATER FOR INVALIDS.-Take of the patent barley one ounce, mix with a wine-glassful of cold water, pour this into a stewpan containing one quart of boiling water, stir this over the fire while boiling for five minutes; then flavour with a small bit of lemon peel or cinnamon, and sweeten according to taste.
 NOTE.-When the patent barley is used to make a summer beverage, only half an ounce must be taken.
  
 Cornflour Pudding.
 INGREDIENTS.-2 ozs. Cornflour, 1 pint Milk, 1 oz. Butter, 1 oz. Castor Sugar, 1 Egg, grated Lemon Rind.
 METHOD.-Put the milk on to boil; mix the cornflour with some water to a paste, and pour into the boiling milk, stirring it for two or three minutes. Then add the sugar and peel, and beat in the egg. Pour into a buttered dish and bake for a quarter of an hour.
  
 Cornflour Soufflée.
 INGREDIENTS.-1 oz. Cornflour, 1 oz. Castor Sugar, ½ pint Milk, Essence of Vanilla, 2 Eggs.
 METHOD.-Prepare the cornflour as in the previous recipe, but only beat in the yolks of eggs. Whip up the whites very stiffly, and add lightly to the mixture just before pouring it into the buttered pie dish. Bake in a hot oven for a quarter of an hour, placing it under the browning shelf to rise and brown.
  
 Egg Cream.
 INGREDIENTS.-Yolks and whites of two Eggs, 1 oz. of Castor Sugar, juice and grated rind of half a Lemon or Orange.
 METHOD.-Put the yolks of eggs, castor sugar, and rind and juice of lemon in a gallipot, and put the gallipot in a saucepan of boiling water. Cook gently, stirring all the time, and when it begins to thicken, stir in the whites of the eggs whipped to a strong froth, and mix them well in. Then set it to cool, and serve in small glasses.
  
 Fruit Lemonade.
 INGREDIENTS.-The juice of 1 Lemon, 1 oz. Castor Sugar, 2 ozs. of any ripe Fruit, such as raspberries, strawberries, ,etc. rubbed through a hair sieve, ½ pint cold Water.
 METHOD.-Mix these well and strain into a large tumbler, add a small piece of ice and serve. This is a refreshing beverage during the hot weather.
  
 Gruel.
 INGREDIENTS.- ½ oz. of Groats, ½ pint of Milk, 1 Lemon (half the rind), pinch of Salt or Sugar.
 METHOD.-Mix the groats smoothly with a little cold milk to a paste, put the remainder on to boil with the lemon rind, pour in the groats and simmer gently for ten minutes. Strain into a breakfast cup and let the invalid drink it, not spoon it. This should be of the consistency of cream.
  
 Patent Groats.
 GRUEL.-Take of the patent groats, one tablespoonful, mix with a wine-glassful of cold water, gradually added, into a smooth paste, pour this into a stewpan containing nearly a pint of boiling water, or milk, stir the gruel on the fire while it boils for ten minutes; pour it into a basin, add a pinch of salt and a little butter, or if more agreeable, some sugar, and a small quantity of spirits.
 NOTE.-When gruel is made for an invalid, butter had best be omitted.
  
 Invalid Pudding.
 INGREDIENTS.-1 oz. chopped Suet, 1 oz. Flour, 1 oz. Bread Crumbs. 1 oz. Sugar, 1 Egg, 1 tablespoonful Milk.
 METIIOD.-Mix and steam for half an hour.
  
 Iced Milk Lemonade.
 INGREDIENTS.-2 Lemons, ¼ lb. of Loaf Sugar, 1 quart of fresh Milk.
 METHOD.-Boil the milk with the sugar and the peel of one lemon. Then let it cool and add the juice of two lemons. Strain through a flannel bag or tammy cloth, and set on ice until it is required for use.
  
 Linseed Tea.
 INGREDIENTS.-1 oz. whole Linseed, ¼ oz. Liquorice Root.
 METHID.-Pour one pint of boiling water over the above, and place it on the stove or in a warm temperature for three hours, and then strain it off. This should be made fresh every day.
  
 Milk and Soda Water.
 Make one gill of milk hot, then add one gill of soda water.
  
 Minced Beef.
 Half a pound of gravy beef, pass twice through the mincing machine, add a very little water and pepper and salt, and warm it over the gas for ten minutes, but do not let it boil.
  
 Pigeon Braized.
 INGREDIENTS.- ½ pint Stock, 1 Carrot, 1 Turnip, Celery, a little Salt, 1 Pigeon.
 METH0D.-Out the vegetables one inch thick in slices, and put into a stewpan with the stock. Lay the pigeon on the vegetables and braize gently for one hour. Take up the pigeon and make some white or brown sauce with the stock and pour over it. Garnish with watercress.
  
 Pigeon Pudding.
 INGREDIENTS.-1 Pigeon, ½ lb. Flour, 3 ozs. Suet, Pepper, Salt.
 METHOD.-Chop the suet finely, and make into a light paste with the flour. Butter a basin or mould just deep enough to hold the pigeon, and line it with the suet paste. Then put in the pigeon seasoned with a little pepper and salt, and cover over with the paste. Steam gently for one hour and a half.
  
 Savoury Custard.
 INGREDIENTS.- ¼ pint clear Soup or Beef Tea, 2 Eggs, Butter.
 METHOD.-Make the soup or beef tea warm, add the eggs. Strain this mixture into buttered dariol moulds or a cup, and steam them gently for a quarter of an hour. Turn the custards out when cooked.
  
 Sole, Baked.
 INGREDIENTS.-1 oz. Butter, 1 oz. Raspings, 1 Sole, Pepper, Salt, Lemon Juice.
 METHOD.-Butter a fire-proof dish, and squeeze on a few drops of lemon juice, and sprinkle a little pepper and salt. Then lay the sole on. Brush the fish well over with butter, then add the seasoning and cover well with raspings. Bake for about ten minutes in a moderate oven, and serve on the dish it is baked in. Garnish with parsley.
  
 Sole with Sauce.
 INGREDIENTS.-Fillets of Sole or Plaice, the yolk of 1 Egg, 1 gill of Milk, Pepper and Salt, ½ oz. Butter.
 METHOD.-Place the fillets of fish on a buttered baking sheet; either roll them up or twist them into shape. Cover them with a buttered paper, and bake them from five to seven minutes. Then slip them on to     a hot plate, and pour this sauce over:-Mix the yolk of an egg gradually with 1 gill of milk, add a little pepper and salt, strain it into a saucepan, and cook it gently and thoroughly, but do not allow the sauce to boil. A few drops of lemon juice is a great improvement.
  
 SUNDRIES.
  
 Browning for Gravies.
 INGREDIENTS.-½ lb. Loaf Sugar, 1 pint Water, a little Butter.
 METHOD.-Grease a small old saucepan with a little butter, put in the sugar, sprinkle with a few drops of water, and let it take a deep brown colour. Then remove from fire, add the water, and let the burnt sugar dissolve in it. Strain and bottle for use to color gravies and soup.
  
 Champagne Cup.
 INGREDIENTS.-1 quart bottle of Champagne, 2 bottles Soda Water, 2 ozs. Castor Sugar, 1 wine-glass of Liqueur.
 METHOD.-Mix all these ingredients together in a bowl, and stand on ice for 1 hour. Serve in glass jugs when required.
  
 Claret Cup.
 INGREDIENTS.-1 bottle of Claret, 3 bottles of Soda Water, ½ lb. Loaf Sugar, 1 wine glass Curagoa, some thinly sliced Lemon Peel and Cucumber, a little grated Nutmeg, a sprig of Borage. Serve this in a punch bowl.
  
 Coffee.
 INGREDIENTS.-Allow 1 oz. of freshly roasted Coffee to each person and ¾ pint of boiling Water.
  
 METHOD.-Put the coffee into a pot, pour the boiling water over and let it just come to the boil twice. Let it stand and settle and then pour it out.
  
 Coffee, Iced.
 INGREDIENTS.-1 pint Coffee, ¼ pint Milk, ¼ pint Cream, whipped, ¼ lb. Sugar.
 METHOD.-Mix all these ingredients together and freeze until the mixture is quite creamy.
  
 Chutney.
 INGREDIENTS.-1¾ lbs. Loaf Sugar, ½ lb. Salt, 1½ ozs. Garlic, ¼ lb. Onions chopped finely, ¼ lb. Ginger, 2 ozs. dried Chillies, ½ lb. Mustard Seed, ½ lb. Raisins stoned and chopped, 3 pints Vinegar, 2 doz. Apples.
 METHOD.-Soak the ginger two or three days in part of the vinegar, then boil the apples tender in the remainder. Pound the rest of the ingredients in a mortar (except the mustard seed); mix well with a wooden spoon. Put it into jars and tie it down. The chutney will keep for a year or two.
  
 Chutney, Indian.
 INGREDIENTS.-1 oz. Cayenne, 2 ozs. Garlic, ¼ lb. Powdered Ginger; Salt, Tamarind Pulp, Raisins, Golden Syrup, and Vinegar, ½ lb. or ½ pt. of each.
 METHOD.-Chop the garlic and raisins finely, then, mix all well together, and keep in jars or bottles closely covered.
  
  
 Dripping, to Clarify.
 METHOD.-Put the dripping into a saucepan with half a pint of water, let it boil, then pour it into a basin. When cold remove the fat and throw a1vvay the water underneath.
  
 Forcemeat Balls.
 INGREDIENTS.-2 ozs. Bread Crumbs, 1 dessert spoonful of finely chopped Parsley, 1 teaspoonful of Thyme, Basil and Marjoram (mixed), Pepper and Salt, the grated rind of 1 Lemon, 1 oz. of Beef Suet finely chopped, 2 Eggs.
 METHOD.-Mix these ingredients into little balls with one whole egg, then roll in a little flour, egg and bread crumb, and fry in boiling fat a golden brown, and use.
  
 Glencar Jam.
 INGREDIENTS.-1 lb. Figs, 6 ozs. Candied Lemon Peel, 4 lbs. Preserving Sugar, 4 lbs. Rhubarb.
 METHOD.--Cut up the figs very finely, also the candied lemon peel and the rhubarb, leave all mixed together for 24 hours. Then boil until it jellies.
  
 Mince Meat.
 INGREDIENTS.-1 lb. each of Suet, Sultana Raisins, Currants, Apples and Sugar, 1 Nutmeg (grated), the peel and juice of 2 Lemons, ½ lb. of Candied Peel and ½ lb. of ground Almonds, 1 gill of Sherry and 1 gill of Brandy.
 METHOD.-Pass the suet, raisins, currants, candied peel, and the apples (peeled and cored); through the Mincing Machine; grate the nutmeg and the lemon peel. Mix all the ingredients well and tie clown in jars for use as required.
  
 Mock Foie Gras.
 INGREDIENTS.- ½ lb. of Calf's Liver, ¼ lb. fat Bacon, 3 Shalots (chopped finely), 6 Mushrooms (chopped finely), 15 Peppercorns, Bouquet Garni, a pinch of Mace, 2 Cloves, and a little grated Nutmeg.
 METHOD.-Soak the liver in water for some time before using, thoroughly cleanse and dry it, then cut it into small pieces. Cut the bacon into dice and fry in a sauté-pan, then add the liver, shalots, mushrooms, bouquet, spices and seasoning, fry until the liver is a light brown and cooked. Take out the bouquet-garni and turn the liver farce into a mortar and pound well; pass the mixture through a wire sieve on to a plate, and use the preparation of entrées or for a savoury of aspic jelly.
 NOTE.-The livers of game or chickens make a most delicious farce, and two truffles chopped and added after the foie gras has been passed through the sieve are an immense improvement.
 The spices can be omitted if objected to.
  
 Orange Marmalade.
 INGREDIENTS.-6 lbs. Seville Oranges, 6 Lemons, 10 lbs. of preserving Sugar.
 METHOD.-Cut the fruit in quarters and take out the pulp free from pips and skins. Let the peel soak in water with a little salt for three or four days, changing the water daily, then boil the peel in plenty of spring water till tender. Drain it and cut in very thin slices, add the pulp and sugar to it, with the juice of six lemons. Boil it gently till quite clear, removing the scum as it rises, and stirring gently for about half an hour.
  
  
 Pickle for Meat.
 INGREDIENTS.-1 oz. Bay Salt, 1 oz. Prunella Salt, 1 oz. Salt­petre, 2 lbs. common Salt 1 lb. brown Sugar, ½ gallon of Water.
 METHOD.-Rub the saltpetre into the meat, mix the other ingredients with the water. Put the meat into it for eight or nine days.
  
 Pickle for Hams.
 INGREDIENTS.- ¼ lb. bruised Juniper Berries, ¼ lb. of Black Pepper, ¼ lb. of Saltpetre, 3 lbs. of moist Sugar, 2 lbs. Salt.
 METHOD.-To be mixed together and well rubbed in, turning the hams every day for a month. Then send them to a bakehouse for five or six weeks to be dried and   smoked. The above quantities will be enough for two hams.
  
 Pickle for Tongues.
 INGREDIENTS.-1 oz. Saltpetre, 1 oz. Salt Prunella, 1 oz. Bay Salt.
 METHOD.-To be well rubbed in and turned every day for a fortnight.
  
 Quenelle Meat.
 INGREDIENTS.-1 lb. lean Veal or Chicken, 2 ozs. Rutter, 2 ozs. Vienna Flour, 1 gill of White Stock, 2 whole Eggs and 1 extra yolk, a little grated Nutmeg or ground  Mace, 1 tablespoonful of Béchamel Sauce, Seasoning.
 METHOD.-Mix the butter and flour together in a stewpan, add the stock and cook until quite thick, and the panada leaves the sides of the pan clean, then turn on to a plate to cool. Cut the chicken or veal into small pieces, removing all the skin; pass it through the mincing machine. When the panada is cool enough, put half of it into a mortar, add one egg and half the meat, also the nutmeg and seasoning; pound these well together, then add another egg, the remainder of the meat and the sauce or one tablespoonful of cream; pound again, and lastly mix in the extra yolk. Put the quenelle mixture into a basin. Butter a Sauté-pan, shape the quenelles with two dessert spoons and a knife by dipping one spoon in hot water, filling it with the meat and shaping it oval with the knife; then dipping the other spoon in hot water and scooping the mixture from the first spoon to the second, and finally slipping the quenelle into the sauté-pan fro1n the second spoon. Proceed in this manner until the whole of the meat is made up into little egg-shaped pieces, then pour into the sauté­ pan sufficient boiling water to cover the quenelles, poach for ten minutes, turning the quenelles once; when cooked, lift them out of the water, drain them and dish them in a circle on mashed potatoes, pour over and round them Béchamel or white sauce, and garnish with peas in the centre.
 NOTE -This quenelle meat is used in the preparation of many entrées.
  
 Sage and Onion Stuffing.
 ¼ lb. bread crumbs, 4 onions and to sage leaves finely chopped, 2 ozs. butter, pepper and salt.
  
 Sausage Meat.
 INGREDIENTS.-1 lb. Pork, 1 lb. Veal, 1 lb. Beef Suet, ½ lb. Bread Crumbs, half the peel of a Lemon grated, 6 Sage Leaves, Nutmeg, Pepper, Salt, Thyme, and Marjoram.
 METHOD.-Pass the pork, veal and suet, through the mincing machine, mince the herbs, and mix all the ingredients well together. Form them into sausages, egg and bread-crumb, and fry.
  
 Spice for meat.
 INGREDIENTS.- ½ oz. Ground Ginger, ½ oz. Pimento, ½ oz. Nutmeg, 1 oz, Mustard, 1 oz. grated Lemon Peel, 1 oz. Black Pepper, 2 ozs. Salt, ¼ of a teaspoonful Cayenne.
 METHOD.-Mix these ingredients all very thoroughly together, and keep in a covered tin or closely corked bottle for use. This is nice for seasoning meat pies, stews, &c., using one or two teaspoonsful.
  
 Syrup for Fruit.
 INGREDIENTS.-1 lb. Loaf Sugar and ½. pint of Water.
 METHOD.-Put these into a stewpan and boil quickly for five minutes, and then stew any fruit tender in it. The fruit will take from five to ten minutes. Dish it carefully, let the syrup get a little cold, and pour it over the fruit. Use a bright sauce­pan or an enamelled one, and a wooden spoon, and the fruit will keep its colour.
  
 Garnishes.
 Every dish that is sent to table should be prettily garnished so as to render it pleasing to the eye and more appetising.
 For Savouries; aspic jelly, truffle, lobster coral, finely chopped parsley, slices of lemon, or cucumber and radishes, hard-boiled eggs, the yolk passed through a wire sieve and the white cut into fancy shapes, chervil, endive, tarragon, watercress, small salad, tomatoes, raspings, ,etc. are the general decorations; one or more of the above being used for a garnish according to the dish.
 As regards Sweets, crystallized violets or fruits, angelica, pistachio kernels, gold and silver leaf, silver dragées, fresh fruits, whipped cream or meringue mixture, ,etc. are often used, and various coloured icings.