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with the green seeds of nasturtians, pickled simply in cold vinegar. Cut about six ounces of butter into small bits, and put them into a small saucepan. Mix with a wine-glass of water sufficient flour to make a thick batter, pour it on the butter, and hold the saucepan over hot coals, shaking it quickly round, till the butter is melted. Let it just boil up, and then take it from the fire. Thicken it with the pickled nasturtians, and send it to table in a boat.

OYSTER SAUCE.-Set over the fire the liquor of the oysters, with the beards, with a blade of mace and some lemon-peel; when boiled, strain the liquor, and add the oysters, with some milk, and butter rubbed in flour. Set the whole over the fire again till it boils (observing to stir it all the time), and then serve it.

LOBSTER SAUCE.-Beat the spawn in a mortar with three anchovies, pour on three spoonfuls of good gravy, and strain the whole into melted butter; then add the meat of the lobster, with a little lemon-juice, and give the whole one boil. The anchovies and gravy may be omitted, if inconvenient to procure them.

CRANBERRY SAUCE.-Wash a quart of ripe cranberries, and put them into a pan with about a wine-glass full of water. Stew them slowly, and stir them frequently, particularly after they begin to burst. They require a great deal of stewing, and should be like a marmalade when done. Just before you take them from the fire, stir in a pound of brown sugar.

CELERY SAUCE.-Wash and bare a bunch of celery, cut it into pieces, and boil it gently until it is tender; add half a pint of cream, and a small piece of butter rolled in flour; now boil it gently. This is a good sauce for fowls of all kinds, either roasted or boiled.

MINT SAUCE.-Take a large bunch of young green mint; if old the taste will be unpleasant. Wash it very clean. Pick all the leaves from the stalks. Chop the leaves very fine, and mix them with cold vinegar, and a large proportion of powdered sugar. There must be merely sufficient vinegar to moisten the mint well, but by no means enough to make the sauce liquid.

MUSHROOM SAUCE.-Clean half a pint of young mushrooms, take off the skin by rubbing them with salt, lay them in a stewpan with a small quantity of salt, half a pint of cream, a little

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mace and nutmeg; thicken the whole with butter and flour. Let them boil, and, to prevent curdling, they must be stirred till done. The above sauce is excellent for fowls and rabbits.

APPLE SAUCE.-Core and peel six large apples; then slice them thin, and put them in a jar, which place in a saucepan of water over a gentle fire. When done, pulp them; after which, add butter and brown sugar. This sauce is very excellent with goose and roast pork.

TO MELT BUTTER THICK.-Barely moisten the bot om of your saucepan with water; cut your butter into slices, and lay it in the saucepan before the water you have put in becomes warm. As the butter melts, stir the pan one way frequently, and when it is melted let it boil up; it will then be smooth, thick, and fine. No flour must be used.

EGG-BALLS.-Pound the yolks of as many hard eggs as will be wanting in a marble mortar, with a little flour and salt; add as much raw yolk of egg as will make this up into balls, and boil them before they are put into soups, or any other preparation.

CATCHUPS.

MUSHROOM CATCHUP.-Take mushrooms that have been freshly gathered, pick them nicely and wipe them clean. Spread a layer of them at the bottom of a deep earthen pan, and then sprinkle them well with salt; then another layer of mushrooms, and another layer of salt, and so on alternately. Throw a folded cloth over the jar, and set it by the fire or in a very cool oven. Let it remain thus for twenty-four hours, and then mash them well with your hands. Next squeeze and strain them through a bag. To every quart of strained liquor add an ounce and a half of whole black pepper, and boil it slowly in a covered vessel for half an hour. Then add a quarter of an ounce of allspice, half an ounce of sliced ginger, a few cloves, and three or four blades of mace. Boil it with the spice fifteen. minutes longer. When it is done, pour it carefully off from the sediment, and put it into small bottles, filling them to the top. Secure them well with corks dipped in melted rosin, and leather caps tied over them. The longer catchup is boiled, the better it will keep. The bottles should be quite small, as it soon spoils after being opened.

TOMATO CATCHUP.-Gather the tomatoes on a dry day, and when quite ripe. Peel them, and cut them into quarters. Put

them into a large earthen pan, and mash and squeeze them till they are reduced to a pulp. Allowing half a pint of fine salt to a hundred tomatoes, put them into a preserving kettle, and boil them gently with the salt for two hours, stirring them frequently to prevent their burning. Then strain them through a fine sieve, pressing them with the back of a silver spoon. Season them to your taste. Put the Tomato again over the fire with the spices, and boil it slowly till very thick, stirring it frequently. When cold, put it up in small bottles, secure the corks well, and it will keep good a year or two.

WALNUT CATCHUP.-Take six half-sieves of green walnutshells, put them into a tub, mix them up well with common salt, (from two to three pounds,) let them stand for six days, frequently beating and mashing them; by this time the shells become soft and pulpy. Then by banking it up on one side of the tub, and at the same time by raising the tub on that side, the liquor will drain clear off to the other; then take that liquor out; the mashing and banking up may be repeated as often as liquor is found. The quantity will be about six quarts. When done let it be simmered in an iron boiler as long as any soum arises; then bruise a quarter of a pound of ginger, a quarter of a pound of allspice, two ounces of long pepper, two ounces of cloves, with the above ingredients; let it slowly boil for half an hour. When boiled, let an equal quantity of the spice go into each bottle; when corked, let the bottle be filled quite up; cork them tight, seal them over, and put them into a cool and dry place for one year before they are used.

VEGETABLES.

Vegetables should be as fresh as it is practicable to get them. Wash them well, and cook till perfectly tender. Nothing is more unwholesome than vegetables which are undone.

POTATOES.-To boil potatoes, peel round a narrow strip in a ring, before putting them into the pot, to give them a chance to burst and become mealy. Do not let them stop boiling for an instant; and when they are done, turn the water off completely, and throw in a little salt, which will absorb the moisture remaining. Most potatoes will boil in the course of half an hour-new ones take less time. Sweet potatoes are better baked than boiled.

To make potatoe snow-balls, take boiled mealy potatoes, and press them tight in a strong cloth into the shape of balls.

POTATOES A LA MAITRE D'HOTEL.-Cold potatoes that have been boiled should be used for this purpose. Lay them in a frying pan with sufficient milk (or cream) to cover them, add a little butter, salt and chopped parsley, and fry them until the milk thickens. They will be sufficiently cooked in a quarter of an hour, and make an excellent dish for breakfast.

CABBAGES should be boiled an hour. They should first b well examined lest insects be lurking in the folds.

To dress CAULIFLOWERS, separate the green part, and cut the flower close at the bottom from the stalk; let it soak an hour in clear cold water, and then lay it in boiling milk and water, or water alone, observing to skim it well. When the flower or stalk feels tender, it is done enough, and should be instantly taken up. Drain it for a minute, and serve it up in a dish by itself, with plain melted butter in a sauce-tureen.

SPINACH.--Pick it clean, and wash it in five or six waters. Drain it, and put it in boiling water. Ten minutes is generally sufficient time to boil spinach. Be careful to remove the scum. When it is quite tender take it up, and drain and squeeze it well. Chop it fine, and put it into a sauce-pan with a piece of butter and a little pepper and salt. Set it on hot coals, and let it stew five minutes, stirring it all the time.

TURNIPS.-White turnips require about as much boiling as potatoes. When tender, take them up, peel and mash them— season them with a little salt and butter. Yellow turnips require about two hours boiling--if very large, split them in two. The tops of white turnips make a good salad.

BEETS.-Beets should not be cut or scraped before they are boiled, or the juice will run out, and make them insipid. In summer they will boil in an hour-in winter, it takes three hours to boil them tender. The tops in summer are good boiled for greens. Boiled beets cut in slices, and put in cold spiced vinegar for several days, are very nice.

PARSNIPS AND CARROTS.-Wash them, and split them in two -lay them in a stew pan, with the flat side down, turn on boiling water enough to cover them-boil them till tender, then take them up, and take off the skin, and butter them. Many cooks boil them whole, but it is not a good plan, as the outside gets done too much, before the inside is cooked sufficiently. Cold boiled parsnips are good cut in slices and fried brown.

ASPARAGUS. Great attention is necessary to boil asparagus:

it must be carefully washed and cleaned, the horny part must be cut away, leaving only enough to take it up with the fingers. After the white horny part has been well scraped, cut them all off at one length, and tie them up in separate bundles; lay them in boiling water with a little salt. Boil them briskly, and they are done enough when tender. Dip a round of toasted bread in the liquor, and lay it in the dish; then pour some melted butter over the toast, and lay the asparagus on the toast entirely round the dish. Serve with melted butter in a sauce

tureen.

GREEN PEAS should be boiled from twenty minutes to sixty, according to their age. STRING BEANS the same. DANDELIONS half an hour, or three quarters, according to age. Dandelions are much improved by cultivation.

SWEET CORN.-Corn is much sweeter to be boiled on the cob. If made into sucatash, cut it from the cobs, and boil it with Lima beans, and a few slices of salt pork. It requires boiling from fifteen to thirty minutes, according to its age.

ONIONS.-It is a good plan to boil onions in milk and water; it diminishes the strong taste of that vegetable. It is an excellent way of serving up onions, to chop them after they are boiled, and put them in a stewpan, with a little milk, butter, salt, and pepper, and let them stew about fifteen minutes. This gives them a fine flavor, and they can be served up very hot.

TOMATOES.-lf very ripe, will skin easily; if not, pour scalding water on them, and let them remain in it four or five minutes. Peel and put them into a stew-pan, with a table spoonful of water, if not very juicy; if so, no water will be required. Put in a little salt, and stew them for half an hour; then turn them into a deep dish with buttered toast. Another way of cooking them, which is considered very nice by epicures, is to put them in a deep dish, with fine bread crumbs, crackers pounded fine, a layer of each alternately; put small bits of butter, a little salt and pepper on each layer-some cooks add a little nutmeg and sugar. Have a layer of bread crumbs on the top. Bake it three quarters of an hour.

GUMBO.--Take an equal quantity of young tender ocra chopped fine, and ripe tomatoes skinned, an onion cut into slices, a small lump of butter, a little salt and pepper. Put the whole in a stew-pan, with a table-spoonful of water, and stew it till tender.

EGG-PLANT.-Do not pare your egg-plant, if it is to be fried,

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