OBS.

WITH an exception to the garlic, this dish does not materially differ from the stews of our own country. It is perfectly wholesome. The pumpkin grows freely with us, and in soups is greatly preferable to the turnip.

To DRESS A CALF'S PLUCK.

BOIL the lights and a small part of the liver of a calf. Roast the heart, after stuffing it with sweet herbs, parsley, suet, bread crumbs, pepper, salt, nutmeg, and lemon peel, all mixed up with the yolk of an egg.

When the lights and liver are boiled, mince them very small, and put them into a sauce-pan, with a little gravy and a piece of butter rolled in flour. Season with pepper and salt, and add a little lemon juice, or vinegar. Fry the other part of the liver, together with some slices of bacon. When to be served up, lay the mincemeat at the bottom, the heart in the middle, and the fried liver and bacon upon the meat.

OBS.

THIS is a good dish for families where economy is required. The plentiful store of pulmonary particles contained in it, cannot fail of being highly acceptable to Archæus, when consumptive persons are the objects of his attention; but Ignotus is inclined to think, that the dish would be more acceptable to him, if it contained fewer inflammatory ingredients. He therefore recommends the lights to be simply stewed in milk and water, with a little butter and salt; and when so dressed, he is confident that they would soon wrest the palm from the hands of some men who have amassed considerable fortunes from the credulity of mankind. Whatever may be the success of his theory, he is confident that it rests upon as good a foundation as Dr. Godbold's Balsam, or Dr. Beddoes's Airy Nothing, to which the Doctor has endeavoured to give "a local habitation and

a name.'

TO BOIL A HAM.

RUB the ham over with salt, and put it to soak in water for the space of four days, rubbing it

Y

afresh, and changing the water every day. Then for two days more soak it in skimmed milk, after which simmer it over a slow fire for eighteen hours, part one day, and part the next day.

OBS.

In this manner of boiling a ham, there is much good sense, as it most effectually tenders the meat, and gives it a rich and delicate taste.

A BROWN COLOURING FOR MADE DISHES.

TAKE four ounces of fine sugar, and after beating it small, put it into a frying-pan with an ounce of butter. Set the pan over a clear fire, and keep stirring the mixture till it become frothy, when the sugar will be dissolved. Then hold the pan a little higher over the fire, and when the sugar and butter become of a good brown colour, pour in a little red wine, and stir them well together. Then add more wine, stirring the mixture all the time. Put in the rind of a lemon, a little salt, three spoonfuls of mushroom catchup, two or three blades of mace,

six cloves, four shalots, and half an ounce of Jamaica pepper. Boil slowly for the space of ten minutes, then pour the whole into a basin, and when cold, bottle it for use, having first skimmed it well.

OBS..

THIS seems to be an useful article, being well calculated for housekeepers who are resident in the country..

A MILD CURRY.

CUT chicken, rabbit, veal, mutton, or fish, as for a fricassee. Put any of these into a stewpan, with as much water as will cover the meat, together with a few silver-skinned onions sliced, and some salt. During the time of stewing, skim the surface, and when the chicken, or other meat, has become tender, put 'to the liquor, now become the gravy, two table-spoonfuls of curry powder, with lemon juice, or vinegar, to the

taste. The first in preference. Then boil a few minutes longer, when the dish may be served

up.

OBS.

THIS favourite dish of the Indies is invariably served up with rice, to the boiling of which the utmost attention must be paid, in order that it may appear delicately white, and every grain in a state of separation. These effects are produced by putting the rice into water, and letting it gently simmer over a slow fire. As the rice begins to swell, add a little cold water, and take care that it be kept constantly covered with water. When sufficiently tender, strain the rice from the water, and serve it up, to be used with the curry. The above is a very mild curry; but

if wished to be of a hotter kind, then add Cayenne pepper to the taste.

A VEAL FRICANDEAU.

UNDER the udder part of a leg of veal, there is a large piece of meat. From this cut off all