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, white 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 boiled in milk and water, and after being minced, to be stewed in broth, with a little butter and salt. 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. Beddoe'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 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 wholesome Soup.

TAKE a few slices of ham, and put them at the bottom of a stew-pan. Over them put a knuckle of veal cut into small pieces. Then add carrots, turnips, two or three onions, two heads of celery, a small sprig of thyme, three or four cloves, a blade of mace, and some white peppercorns. To these, put a pint of good broth, and draw down the ingredients over a gentle fire for the space of twenty minutes, taking care not to suffer them to burn, and yet to be brought so low as to appear of a fine glaze. Then add a few quarts of broth, and the moment that the soup comes to boil, skim it well; after this, add about

a pint of cold water, which will make the scum to rise again, and render the soup clear. Continue the stewing for the space of two or three hours, and then strain. Have ready a carrot, a turnip, two onions, a head of celery, four cabbage lettuces, and a handful of sorrel, all boiled in water for the space of five minutes. Then strain the water from the vegetables, and put them into the soup. Boil gently until the roots are become sufficiently tender. Just before the soup is sent up, put to it a small portion of chopped chervil, which will add to the flavour. Add a small lump of sugar, and salt to the taste.

OBS.

WHEN prepared by a judicious cook, this is a wholesome and palatable soup. The sorrel gives it an elegant acidity.

A Brown Colouring for Made Dishes.

and after

TAKE four ounces of fine sugar, 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 minnes, 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, or mutton, as for a fricassee. Put any of these into a stew-pan, with as much water as will cover the meat, together with a few silver-skinned onions sliced, and some