of the paste; turn over the paste and bring the edges together. Press it down to make it stick; then brush them with egg, and strew over them some vermicelli, boiled and dried, or dress them with egg and breadcrumbs. Have the frying-pan with plenty of boiling lard; fry them to a nice light-brown colour. Lay them on a sieve before the fire to drain; keep them hot, and when wanted, dish them upon a napkin, and garnish with parsley.

Croquettes.

Prepare half a pound of rice; boil in milk instead of water; when it is very soft and thick, let it stand till cold. Divide it in six portions; roll each portion and form it like a pear; dust them all over with fine bread - crumbs; brush them over with beaten egg. Have boiling lard in a pan; put them in and brown them a very light brown, then place them on a sieve before the fire, and cover with a piece of paper to keep them hot. Have ready a mince of veal or fowl, a small bit of ham; season with nutmeg, pepper and salt, and a table-spoonful of bread-crumbs. Take a small stew-pan and melt a bit of butter; put in the mince, stir, and beat it with a wooden spoon for ten minutes; add a little lemon pickle. When wanted, cut out with a penknife a small bit of the thick ends of the croquettes and take all the rice out of their interior. The mince being hot, fill them by the end. Brush the inside with egg, and stick on the bit cut out. Dish them upon a napkin, and garnish with fried parsley.

Rabbit Cutlets.

Cut out the fillets from the backs of two rabbits; cut each in halves and shape them in the form of cutlets; season with pepper and salt. Stick a piece of the rib-bone into the end of each cutlet, then egg and bread-crumb them; fry them to a light-brown colour; dish them in a circle and pour sauce round them. Put mushrooms, peas, or asparagus-tops in the centre, and bits of ham or bacon between the cutlets.

POULTRY.

To Roast a Turkey.

HAVE a young fat turkey; pick, singe, and rub it well with a dry cloth. Cut off the head by the shoulders, leaving the front skin of the neck long. Cut off the points of the toes, and put the legs in the fire for a minute, and take the upper skin off; then draw the fowl, taking care not to break the gall or the gut. If properly done it will not require to be washed. Put a little pepper and salt into the inside, and put the vent over the rump. Have a stuffing ready and put it in where the crop was taken out, sew it up, and put a large skewer through the wing, the under side of the thigh and the body, to the thigh and wing of the other side. Press down the legs and put another skewer through them, down the side of the vent. Have a piece of tape; put it firmly round the turkey, and fasten it on the point of each of the skewers, to keep the skin of the bird from giving way. Fix a piece of paper over the breast of the turkey, roast it for an hour and a half. Baste it well while it is roasting; when about done, dredge it with flour; baste it with butter. Dish and

garnish with sausages; pour gravy round it; and serve bread - sauce in a sauce - tureen, or Chipolata sauce. For this sauce parboil half a pound of sausages, and cut each in four or five pieces. Roast and peel about a dozen chestnuts, and put them in a pan with the sausages and half a pint of brown sauce; add some truffles and mushrooms; stew the whole together till tender. Season with a spoonful of Madeira wine, and serve.

Plain Stuffing.

Mix four ounces of minced beef-suet with a cupful of bread-crumbs, a little minced ham, parsley, pepper and salt, the grating of a lemon-skin, and bind with one egg. This stuffing is used for fowls and veal.

Chestnut Stuffing for Braised Turkey.

Mince four ounces of beef-suet. Mix it with half a pound of bread-crumbs, pepper and salt, and the squeeze of a lemon. Boil about a dozen chestnuts in water until tender; free them from their husks, and pound them in a mortar. Add them to the suet and bread-crumbs, beat up two eggs, and mix all well together, to be used for stuffing turkeys.

Boiled Turkey.

Draw and truss the fowl with the legs drawn in under the skin; fasten them with tape round the joints, and tie it round the rump to prevent the

legs from starting. Stuff the breast and sew it up. Put it in a pot that will just hold it, and cover it with cold water; add carrot, onion, celery, parsley, and salt; boil gently until done tender. Dish; pour good white sauce over it. Serve with boiled ham or tongue.

Braised Turkey.

Truss the turkey as for boiling; stuff it with chestnut stuffing; put it in a braising-pan with two carrots, one turnip, three onions, one stalk of celery, a little parsley, four cloves, a blade of mace, and a few pepper-corns; moisten with sufficient stock or water to cover it, and set it to simmer very gently over a slow fire, or in the oven, for about two hours, taking care to baste it frequently with its own liquor. When done, drain it and place it in a baking-dish; add the stock, boil it down, and free it from grease; season with salt, and set in the oven to be glazed by basting it often with its own essence; and as soon as it presents a bright glossy aspect, dish it up. Thicken the liquor with a little flour; boil it, and pour it over the turkey.

Boiled Turkey à la Yorkshire.

Cut the legs off a turkey; scald, trim, and set them aside; bone the turkey without removing the wings; nearly fill the inside with veal force-meat; thrust a trimmed boiled tongue down the middle of the force-meat, close the pouch of the turkey by sewing it up securely, and truss the turkey for boiling, inserting the feet in their natural position; give