number, and the mode of stewing made less troublesome. Of this dish it may truly be said, "there is death in the pot."

MOCK TOMATA SAUCE.

ROAST any quantity of sharp-tasted apples in an oven, and when sufficiently done, let them be pulped in the usual manner. Put the pulp into a marble mortar, with as much turmeric as will give it the exact colour of tomata sauce, and as much Chili vinegar as will give it the same acid that the tomata has. When uniformly mixed, give a gentle boil in a tinned sauce-pan, having previously shred into each quart, a quarter of an ounce of garlic, an ounce of shalot, a tea-spoonful of Cayenne pepper, and a little salt. When cold, take out the garlic and shalot, and put the sauce into stone bottles. This sauce should be of the consistence of a thick syrup, which may be regulated by the Chili vinegar.

OBS.

THE only difference between this and the genuine tomata sauce, is the substituting the pulp of apple for the pulp of tomata, and giving the colouring by the means of turmeric; a root that constitutes one of the ingredients of the curry powder. This is a good imitation.

A SHRIMP SANDWICH.

PUT a layer of potted shrimps between two pieces of white bread and butter, and after pressing the sandwich gently down, cut it with a sharp knife neatly round the edges. It is usual, before closing in, to spread a little made mustard over the meat.

OBS.

POTTED meats of every kind make elegant sandwiches. These, when cut into mouthfuls, look better than when sent up in large pieces, as in that reduced shape, they may be taken up

with a fork, and conveyed to the mouth of the fair one, without soiling her fingers or gloves.

TO DRESS SPINAGE.

PICK and wash the spinage well, and put it into a pan, with a little salt, and a few spoonfuls of water, taking care to shake the pan often. When stewed tender, take it out, and put it into a sieve to drain, and give it a squeeze. Return it into the stew-pan, after being well beat, and put to it some cream, with pepper, salt, and a piece of butter. Stew about a quarter of an hour, and stir it frequently. When served up, a few poached eggs may, or may not be put upon it.

OBS.

THIS is a savoury, but a very wholesome dish, and, in general, will be better received than when spinage is sent up without any other addition than a bit of butter, and a little salt. It is gently laxative, and consequently acts as one of Archæus's

assistants. Gourmands should reverence a dish

possessed of this quality; but they will find it most: wholesome, when simply dressed.

LAMB CHOPS.

CUT a neck of lamb neatly into chops, and rub them over with egg yolk, then strew over them some bread crumbs, mixed with a little clove, mace, pepper, and salt. Fry to a nice brown, and place the chops regularly round a dish, leaving an opening in the middle, to be filled with stewed spinage, cucumber, or sorrel.

OBS.

SPINAGE and sorrel are two of the most wholesome vegetables served up at table, and should never be allowed to retire without being abundantly noticed.

TO STEW PEASE IN A SAVOURY WAY.

TAKE a quart of green pease, two cabbagelettuces cut small, a large Portugal onion cut into

slices, or a small English one. Put these into a stew-pot, with half a pint of water, some salt, a little pepper, a little mace, and some grated nutmeg. Stew for a quarter of an hour, then put in a spoonful of catchup, and four ounces of butter rolled in flour. Shake the pan often, and when the pease are sufficiently tendered, serve them up.

OBS.

THIS method of stewing pease is evidently of French extraction; and the cookery is not to be reproved. The dish is very grateful to an English palate. With us, a small bit of sugar is thought to improve the taste of green pease, whether they are sent up in a simple or a cómpound state. This dish is rendered more savoury by the addition of some good gravy and less butter; but I do not recommend the animalizing of vegetables, they being evidently intended to counteract the effects of too much animal food, for which this method of preparation disqualifies them.