, 1864-03-26
Domestic 1rriprs.

with deep glazed earthenware dish, with
cover fitting closely over it. Take u lOin
Of mutton, first cut it into chops, aid then
free them from fat and skin, and upon each
chop lay piece of butter the size Of
marble. Peel some potatoes, and cut then
iuto thin slices. Place first a layer Of
these sliced potatoes at the bottom Of tn"
dish, at the top Of these layer Of chops.
seasoning them well with pepper and salt,
then mutton kidney, and some oysters;
begin again with a layer Of potatoes which
are cut into four quarters. Pour in half
pint Of gravy, tablespoonful Of mush-
room ketchup, the same quantity Of walnut
ketchnp, and the liquor Of the oysters,
which should he strained carefully. Place
the cover firmly on The dish, to keep in the
aroma, and bake from an hour and u half
10 two hours, according to the oven. The
dish is sent to table, with napkin pinned
round it. For moderate sized hot.pot,
three dozen oysters and and three mutton
kidneys were requisite. IL an onion flaw
oring is preferred, either onions or inush.
rooms can be substituted for the oysters.
TrMBALs.-This dish, if cooked with
care, is an excellent plan for using up
cooked meat. Boil some maccar0ni in
milk and water for five minutes. Butter u
plain mould well, and place the maccaroni
in rows all round it; then GIL the mould
with forcemeat made with either chicken or
veal, or any other dressed meat which may
be at hand, adding to it little ham or
bacon, pounded very fine and seasoned with
the rind of lemon grated, three small
leaves of sage, chopped very fine; two
cloves, pinch of mace and nutmeg, an
onion chopped small, salt and pepper to
taste. Mix all these ingredients well to.
gcthcr with two eggs. The whole must be
steamed for one hour and o quarter, and
served with white sauce.
Durcn FLUMMERY.-Put one ounce Of
isinglass or gtlatine into jug, pour upon
1t a full pint Of boiling water, and let it
stand for half an hour, or until it Is dis.
solved; then put it into brass saucepan,
adding the peel Of one lemon and the we'll
beaten yolks Of three eggs, halEpint Of
sherry, and loafsugar to taste. Let il
simmer or just boil up together; when
this Is done, put it into cool place, until
il is lukewarm, when add the juice of one
lemon. Run it through o jclly.bag into
moulds. This is simple but an excelIcni
sweet.
RicE MERISGUE.-Swell gently four
ounces Of rice in pint Of milk, lot il cool
o little, aud stir one ounce and a half Of
fresh butter, three ounces Of pounded white
sugar, the rind Of lemon, and the yolks
Of five eggs. Pour tho mixture into
wellbuttered dish, and lay lightly aud
evenly over the tops the whites Vt & ur
eggs beaten to snow. Bake the pudding
tor ten minutes in gentle oven. The
peel Of tho lemon should be first soaked in
winegDass Of white wine before il is added
to the other ingredients.
CoCoA.NUT CnEEsECAKEs.-Take the
white part Of cocoa-nut, three ounces Cf
lump sugar, aud half gill Of water. The
sugar must be first dissolved in the water,
and the cOcoanut (grated) to be added to
it. Let all boil for few minutes over a
slow fire; let il get cold and then add the
yOlks Of three eggs, and the white Of one
well beaten up. Put the mixture into
small tins with thin paste at the bottom,
and bake in a slow oven.
BARLEY CREAM-Takc two pounds Of
perfectly lean zeal, or three pounds Of the
scrag, free f.om fat chop il well. Wash
thoroughly half pound Of pearl barley
put It iutO saucepan with two quarts Of
water and some salt. Let all simmer gently
together until reduced to one quart. Take
out the bones mid rub the remainder through
a fine hair.seive with wooden spouu. Il
should be the same consistency rs good
cream. Add little more salt, il requisite,
and little mace, il approved Of. This
makes light aud nourshlng food for inva.
lids.
BEEr HIAsu.-Chop up three or four on.
ions, fry thom brown, and add teaspoon.
ful Of flour, little good broth, seasoning
Of salt, pepper and sprig Of parsley |
chopped very fino; and mix all well over
tho fire. Mince the beef very & 20, add Il |
to the sauce, and cook all gently for short
time. At the lust thickcn the gravy, and
serve the hash with sippets. A circle Of
poached eggs may be added.
To Stew CELERY.-Takc off the outside,
and remove the green ends from ths celery
stew in milk and water until they are very |
tender. Put IN slice Of lemon, little
beaten mace, and thicken with good lump |
Of butter and -four; buil it little, and |
then add the yolks Of two well.bcaten eggs
mixed with a teacupful of good cream. |