, 1864-06-27
Domestic 8efipes.

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and pinch Of salt, or, il at hand, with
some veal stock; let them simmer gently
until tender, when lift them carefully with
spoon out of the water, and lay them
aside until perfectly ctld. After this, put
them into a saucepan, and pour over them
a gravy made in the following manner:
Fry the fourth part of an onion in butter,
add this to as much beef or veal gravy as
will cover the sweetbreads, and stir into
it as much curry-powder as will render it
agreeable to the palate, (it is impossible to
give the exact proportion, as different cur.
ry powders vary in strength,) add two
ounces of freshly grated cocoa.nut, and let
these stew together until the onion is sof,
which will be in about twenty minutes.
Strain the gravy and thicken it with butter
and flour, pour it upon the sweetbreads,
and leave them to simmer in it foI twenty
minutes or half an hour, according to the
size of the sweetbfead. A few minutes
before dishing it, squeeze over il the juice
of lemon. Serve a dish of well-bOiled
rice with it. This forms an excellent eRtree
at this season of the year.
To MAKE SrRAwBERY JAM.-The small
scarlet Strawberries arc the best for this
purpose. Weigh them after the stalks
have been stripped from them, and boil
them quickly in a brass pfeserving-pan for
half an hour, stirring them during the
whole time with a long wooden spoon, but
be CAREFUL not to bruise them. Ii currants
are plentiful, one pound of red currant
juice to every four pounds of Strawberries
will be found great improvement. To
every pound Of fruit add nine ounces Of
sited white sugar: mix this well with the
boiled Strawberries and currant juice when
the pan is over the fire, and then boil up
the preserve rapidly for about twenty min
utes, or until skin appears on the surface
when II cools. Stir the preserve gently
bnt quickly until it is cooked, and be care
fnI to remove all the scum which the sugar
throws up. Pour into clean dry jars, and
cover the tops with branded papers.
AN ExcELLEXr SAUCE FOR COLD MEAr,
CUTLETs, ETc.-Procure pint of fine mas.
turtium flowers, (goOd measure, pressed
DOWN.; wash them carefully in little salt
and water so as to free them from insects
and soil; dry them thoroughly in a cloth,
put them into lar. and pour over them
quart of cold vinegar, a teaspoonfnl of
salt, one ounce Of cayenne pepper, and six
shalots, slightly bruised. Cover the jar
and tie il up closely. Let 1t remain for
one month, shaking the contents daily. Al
the expiration oi the month, strain the
sauce, and add four ounces OF SOY: Bottle
II for use as coid outlets oi all GescrlP-
tons nave Iateiy oeen very popular hr
supper, accompanied WIN P'qnahs sauces
the ao,:Ve rese'pt VIII De iound very aPPe-
tlzlng for nus purpose or indeed when
eaten with either cold roast oeei or nut
ton.
BRKAp SAucE-Grate finely nearly one
breakfasteIpful Of stale bread season
with white or eaysnne pepper. and a little
salt; take modrrate.szed onion, stick il
all over with cloves. after which put il into
a saucepan aud boil ii with a little water
till it is soft enough to pulp; take it up;
remove the cloves and any part Of the
onion that refuses to pulp; blend one quar-.
ter of pound Of butter with the seasoned
crumbs s'so lnlleu ~ 70 'ne PuIPeu omen; ,1,
pour oy oesrees iliil pun % coie nl''S
on ths ln,A'aiv' Pesee y % .I aus nLe a"u
teeP se'rrl''g VI, sulllc'en.'y ooieu, a'Nay
oe"s Vst! c'ls'ui " SUI ~ '"o n. sae
way. y ~. Voo ..'',cN M sl5 snen o'isu' A" i'''e
more 'n''A sil'1s' "e a1esu' nf
To PoF SaLMoE.--Take three pounds
of fresh salmon, scald or simmer il for
few minutes; then take the bones ont and
the skin off; put allayer of it in the pot
tiug,jar. Have ready little finely pow
dered mace, FIVE cloves. one ounce Of salt,
one ounce Of white pepper, and little
cayenne. Put some Of the seasoning on
the fish in the jar, then put in the rest Of
the salmon and the remainder Of the sea-
soniig. Melt half a pound of fresh butter,
and pour It over all; let 1t stand two or
three hours, then cISer u over and put u
into slow oven: BAKE u over Two or
three hours; when y comes out OF tne
oven, press y down close, put NOT so as 70
break the hsn, ana II tne outser uoes not
cover cover u, li'tie more suouiG oe a9oeo'
when potted IN tnis mauher u WIZ keep
Tor some time. ~ -
To SrEw A KSucKLE or VEAL wrrii