crack the bone; a pound of beef; an onion, stuck full of cloves; pepper and salt. Put these into two quarts of water, and boil gently three hours. Strain this and add to it the drippings from the venison, with a quarter of a pound of butter; two table-spoonfuls of flour; a tea-cup of claret wine, and a tea-cup of currant jelly. Let this boil about five minutes.

FOR PORK. Take out all the fat from the pan or kitchen when about half cooked, and make a gravy with the drippings.

FOR ROAST HAM. Pour off all the fat; add a cup of water to the drippings; a little flour; and just boil

it up.

The following directions for preparing a dressing for salads may be, useful, especially to those acquainted with the competency of the author to advise in all matters of taste as well as science, (Rev. Sidney Smith,) who was said to have as much, if not more knowledge of all the other ologies, as of theology :For dressing a Salad.

"Two large potatoes, passed through kitchen sieve,
Smoothness and softness to the salad give;
Of mordant mustard add a single spoon
Distrust the condiment that bites too soon;
But deem it not, thou man of herbs, a fault,
To add a double quantity of salt:
Four times the spoon with oil of Lucca crown,
And twice with vinegar, procured from town;
True flavor needs it, and your poet begs
The pounded yellow of two well-boiled eggs;
Let onions' atoms lurk within the bowl,
And, scarce suspected, animate the whole.
And lastly, in the flavored compound toss
A magic spoonful of anchovy sauce.
O! great and glorious! O! herbaceous treat!
"Twould tempt a dying anchorite to eat;
Back to the world he'd turn his weary soul,
And plunge his fingers in the salad bowl."

WHITE SAUCE FOR GAME. Take a slice of bread, and stew it in cream or new milk, and pass it through a sieve; one small onion may be boiled in it, but must be taken out when served; add a small piece of butter; a very little pepper. Add, if you choose, a few dried crums, done very crisp and brown.

SAUCE FOR TRIPE. Two table-spoonfuls of drawn butter; one tea-spoon of made mustard, with two teaspoonfuls of powdered sugar. Mix these well together, adding vinegar to your taste.

PUDDING SAUCES.

COLD SAUCE. To six spoonfuls of crushed sugar put four of butter; work the butter to a cream, adding the sugar. Put it on your plate in a pyramidal shape, and with the tip of the bowl of a small tea-spoon make gashes over it, that it may resemble a pine-apple; grate nutmeg over it, and flavor it with wine or brandy.

HOT PUDDING SAUCE. Beat the sugar and butter together till it froths and is light colored. Then thicken a little boiling water with flour; stir this into the sugar and butter, adding wine or brandy, and nutmeg, or rose water, lemon, or vanilla. Put it again to the fire to just boil up once, stirring carefully, and serve hot.

FORCEMEATS.

Exact rules cannot be given, but the following observations may be useful, and practice will soon impart skill in mixing stuffings to the taste. Whether in the shape of forcemeat, stuffing, or for patties, it makes great difference in the eating and appearance of the dish if properly compounded. No one flavor should predominate; yet, if several dishes are served the same day, there should be a marked difference in the taste

of the forcemeats, as well as of the gravies. It should be consistent enough to cut with a knife, but not dry

Parsley,

White pepper,

Salt, nutmeg,

Oysters, anchovies, lobster,
Savory, marjoram,

Thyme, yolks of eggs, hard boiled,
Cayenne, onion, black pepper,
Cloves, soy or catchup, curry.

Yolk and whites of eggs, well beaten, to bind the mix

ture.

The first column contains the article of which the forcemeat may be made, without any striking flavor; and to these may be added any from the second column, to vary the taste.

A COMMON STUFFING. An equal quantity of bread crums and suet; a little salt; marjoram; pepper; mix with egg, well beaten. Instead of suet, you may use butter and thyme, or sage.

BRAIN CAKES. Put the brains in a bowl, beat them together, and put in three milk biscuit, pounded and sifted; three eggs; a little salt, and sage. Mix all well together, and fry in butter just before the head is served.

FORCEMEAT BALLS. One pound of mutton, or veal, and an equal quantity of scraped salt pork; three eggs; one spoonful of salt; pepper; three soft crackers, pounded. Mix together, and fry them in butter.

FORCEMEAT BALLS. An equal quantity of lean meat and crackers; a little suet, lemon peel, cloves, sweet herbs, pepper, and eggs, with a little curry, or catchup. Roll this into balls, and fry brown, in butter or lard.

FOR FISH. Chop some of the meat of lobster very fine; a little cayenne, mace, salt, and pepper, with two table-spoonfuls of bread crums; a little butter, and two eggs, beaten. Make into balls and fry brown, or stuff

any fish with the above. Instead of lobster, vary by using oysters or celery.

LITTLE EGGS FOR REAL, OR MOCK TURTLE SOUP. Mash the yolk of three hard-boiled eggs, and make into a paste with the yolk of a raw one, and throw them into boiling water for two minutes.

Garnishing for Dishes, and Accompaniments for Meats, &c.

RICE EDGING FOR A CURRY, FRICASSEE, OR HASH. Boil two tea-cups of rice until tender, and season with a little butter, but not to a mash. Put it round the inner edge of the dish, to the height of three or four inches. Smooth it with the back of a spoon, and rub it over with the yolk of an egg, and put it into the oven for three or four minutes, to brown. Serve the meat in the middle. Rice boiled in this way, spread over a pie of cold meat for a crust, an inch thick, and browned, is nice.

POTATO EDGING. Boil some potatoes; mash them to a smooth paste; add a little butter, milk, and salt. Mix these well together, and form an edging as above for hashed veal, beef, or mutton.

FOR ROAST BEEF. A Yorkshire pudding, and scraped horse radish.

FOR BOILED CORNED BEEF. Beets, cabbage, parsnips, carrots, and greens; garnish the dish with sliced beets and carrots, alternately.

FOR VEAL. Garnish the dish with lemons, sliced. Send scraped horse radish, in a separate dish, to table. CALF'S HEAD. Put round the dish slices of lemon, and hard boiled eggs, sliced.

CORNED LEG OF PORK. Parsnip and carrots, sliced and laid around the dish.

BOILED MUTTON. Drawn butter, with capers or nasturtions, carrots and beets, around the dish.

BOILED FISH. Lemon and hard boiled eggs,

sliced.

Potatoes are nice and almost necessary with all meats. With poultry, they are nicer mashed. Sweet potatoes and tomatoes are good with all meats, but especially with roasts. Onions, squash, cucumbers, asparagus, peas, string-beans, are most appropriate with roast meats. Carrots, parsnips, cabbage, greens, turnips, and beets are eaten with boiled meat. Corn is eaten either with roasted or boiled meat. Mashed turnip is good with roast pork; apple sauce should be served with roast pork: cranberry sauce with beef, poultry, veal, and ham; currant jelly with roast mutton and game. Pickles are served with all meats; capers, or nasturtions, with drawn butter, for boiled lamb or mutton.

Drawn butter, with eggs, for boiled, salt, and fresh fish. Dip, or fried salt pork, with salt fish. Celery, chopped fine, and put into a salad mixture, is a very pleasant accompaniment for salt fish.

Celery, or oyster sauce, for boiled poultry and game. Fried bread crums should be sent to table with roast partridge, quail, wild turkey, or any kind of game.

FISH.

This class of animals produces an almost endless variety of food for man. It furnishes a greater number of eatable species than any other class. Some nations derive their chief support from it. The inhabitants of the most northern parts of Europe, Asia, and America, where but few nutritive plants are found, are obliged to live almost exclusively on fish.

The Esquimaux prepare fish in the same manner as did some of the Babylonian tribes of old. It is dried in the sun, beaten fine and sifted, then made into small cakes, or baked as bread. Fish also constituted the principal article of food among the Egyptians. It was dried in the sun, and eaten without any other preparation.