browned on both sides without being done through, must be sprinkled over with flour, moistened with half a pint of gravy; and after being allowed to simmer over the fire for five minutes, are to be placed in neat order in the pudding-dish, already lined with suet-paste and some thick slices of potatoes, which have been scarcely half done and put in between the collops of mutton. Pour the sauce over all; cover in with suet-paste; steam or boil for two hours and a half, and serve.

Kidney Pudding.

Take about a pound and a half of sheep or lamb kidneys; cut into thin slices and put them into a basin; sprinkle them over with pepper and salt. Mince up three onions, a few mushrooms, and a little parsley; add to the kidneys; and having lined a pudding-basin with suet-paste, fill it with the prepared kidneys. Cover it, and steam for an hour and a half, and serve.

Small Mutton Pies.

Mince a quarter of a pound of suet very fine, and dissolve it in a stew-pan; when it boils, pour in half a pint of sweet milk; let it come to the boil again ; then pour it through a hair-sieve into one pound of flour and a little salt, and work into a smooth dough. Divide into six parts, and work each up into a round shape to the height of three inches, which must be the size of the shape. Form the pie inside by pressing in a baking roller, a little smaller than the

shape. Next cut up some lean mutton in small pieces; put them into a sauté-pan with a small piece of butter, a little chopped parsley, and a few mushrooms; add pepper and salt, and a little gravy. Fill the pies with this preparation; cut out thin covers with the shape in which the pies were formed, and stick them on with a beaten egg; brush them over with the same, and bake in a quick oven. During the process keep the dough hot to prevent its getting hard while the pies are being formed. Pork pies are made in the same manner, only in seasoning add a little sage instead of mushrooms and parsley. Serve very hot.

salt.

Shepherd's Pie.

Take cold roast beef, mutton, or veal; cut it into ordinary-sized slices, and season it with pepper and Cut some onions in slices and fry them in butter, with chopped parsley, and mix with the pieces of meat. Put the whole into a pic-dish. Take fresh bones, and any trimmings of fresh meat that can be had; put them in a pan with carrot, turnip, celery, and a sprig of thyme, and cover with cold water. Boil until the substance is out of the bones; strain and skim the stock; pour it over the meat. Have some potatoes boiled and nicely beaten; add an egg well beaten, and a little milk; season with pepper and salt; beat them up with a fork; cover the dish with the potatoes; smooth it all over with a knife; pinch it round the edge, and mark it on the top the same as paste. Bake it in an oven until the meat is very hot, and the potatoes a nice brown colour.

Cod-sound Pie.

Soak ten cod-sounds in cold water for twentyfour hours; then wash them and put them on a cloth to dry. Put two ounces of butter in a pan, with four ounces of minced onion, and fry slightly; add a table-spoonful of flour and half a pint of boiling water. When smooth, add the cod-sounds, season with pepper and salt, a tea-spoonful of essence of anchovy, the juice of half a lemon, and a spoonful of Madeira wine. Stir the whole together, and put into a pie-dish; cover with paste, and bake for about an hour.

VEGETABLES.

To Boil Cardoon.

CUT away the coarse outside of the cardoon, wash it free from sand, lay it in cold water to harden; then boil it in milk and water until tender; drain it on the back of a sieve; cut each stalk in two; place them in a vegetable-dish, and pour white sauce over them, and serve.

To Cook Tomatoes.

Take some whole tomatoes; leave about an inch of the stalk to each. Take a flat-bottomed basin, rub it slightly with butter; place the tomatoes in the basin; put a pan with boiling water on the stove or fire; place the basin in the pan; let the water reach up to the middle of the basin. Cover the pan close, and let the tomatoes steam until quite soft. Ten minutes will do them. Dish them upon a napkin, and send them up hot.

To Boil Globe Artichokes.

Cut the stalks of the artichokes, and with a pair of scissors cut the thorns off the points of the leaves;

lay them in cold water for several hours. When wanted, put them in a pan of boiling water with salt and a small piece of soda about the size of a pearl button; boil for about an hour. When the leaves are soft at their attachment, they are done. Drain them upon a sieve, and dish them on a napkin; serve with game. Send butter-sauce in a sauce-boat.

Salsify.

Scrape off the outside part until the vegetables become white, and put them in a dish with cold water with a little vinegar; then boil them with milk and water. When done, drain them on a sieve ; place them in a vegetable-dish; pour white sauce over them, and serve.

White Beans.

White beans, when new and fresh, must be put into boiling water; if old and dry, they should soak for an hour in cold water before boiling them; boil them very tender. Put into a stew-pan a piece of fresh butter, a little finely minced parsley, some pepper and salt, and then the beans, previously well drained. Keep shaking the stew-pan, but do not touch the beans, for fear of breaking them. Serve very hot.

Cauliflowers.

If the cauliflowers are very large, cut them into quarters; if small, keep them whole. Put them in boiling water with a little salt; boil them for half