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Cookery (Cut some recently boiled new)

Cut some recently boiled new potatoes in slices, put them into a stewpan with a gill of cream, 4 ounces of fresh butter, a very little nutmeg, pepper and salt, and the juice of half a lemon; set them to boil on the stove fire, toss them well together, and dish them up with crôutons.

Green Peas, Plain.

Put the peas into boiling water, some salt, and a bunch of green mint; keep them boiling briskly for about twenty minutes, and when done, drain them in a colander, dish them up with chopped boiled mint on the top, and send some small pats of very fresh butter separately on a plate.

Stewed Peas.

Put 1 quart of young peas into a pan, with 4 ounces of butter, and plenty of cold water; rub the peas and butter together with the fingers, until well mixed, then pour off the water, and put the peas into a stewpan, with a couple of cabbage lettuces. shred small, a bunch of green onions and parsley, a dessertspoonful of pounded sugar, and a little salt; put the lid on, and set the peas to stew very gently over a slow fire for about half an hour; when done, if there appears to be much liquor, boil it down quickly over the fire. Next put about 2 ounces of fresh butter on a plate, with a dessertspoonful of flour, and knead them together; put this into the peas, and toss the whole together over the stove fire until well mixed; dish the peas up, garnished round with pastry, and serve.

Asparagus with White Sauce.

Pick the loose leaves from the heads, and scrape the stalks clean, wash them in a pan of cold water, tie them up in bundles of about 20 in each, keeping all the heads turned the same way; cut the stalks even, leaving them about 8 inches long.

Put the asparagus in hot water with a small handful of salt in it, to boil for about twenty minutes, and when done, drain them carefully upon a napkin to avoid breaking off the heads; dish them up on a square thick piece of toasted bread dipped in the water they have been boiled in, and send to table with some white sauce, separately in a sauce-boat. Spinach with Butter.

Pick all the stalks from the spinach, wash it in several waters, and drain it upon a sieve; throw it into a stewpan of hot water with a handful of salt, and keep it boiling until it becomes thoroughly tender and soft to the touch; then drain it in a colander, immerse it in cold water, and afterwards squeeze all the water from it. The spinach must next be carefully turned over with the point of a knife, to remove any straws or stalks that may have been overlooked; it should then be chopped or pounded in a mortar, rubbed through a coarse wire sieve, and placed in a stewpan with about 2 ounces of butter, a little salt, and grated nutmeg; stir the spinach over a stove fire with a wooden spoon until it becomes quite warm, then add a gravyspoonful of good sauce, a small piece of glaze, and about 4 ounces of fresh butter. Work the whole together, with a wooden spoon, until well mixed, then pile the spinach up in the centre of the dish, garnish it round with croutons, and serve.

Macaroni a l'Italienne.

First, put 2 large tablespoonfuls of good tomato-sauce into a stewpan, and boil it over the stove fire; then add 2 pats of fresh butter with as much glaze, and work the whole well together; next, strew a layer of the macaroni on the bottom of the dish, then pour some of the sauce over it, and strew some grated Parmesan cheese over this; and so on, repeating the same until the dish is full enough; strew some grated cheese over the top, put the macaroni in the oven for five minutes, and then serve while it is quite hot.

Macaroni with Cream.

Boil 1 pound of macaroni, and when done, cut it up in three-inch lengths, and put it into a stewpan with 4 ounces of fresh butter, 4 ounces of grated Parmesan cheese, and a similar quantity of Gruyère cheese also grated, and 1 gill of good cream; season with pepper and salt, and toss the whole well together over the stove fire, until well mixed and quite hot, then shake it up for a few minutes to make the cheese spin, so as to give it a fibrous appearance, when drawn up with a fork. The macaroni, when dished up, may be garnished round the base with pastry, and then served.

Macaroni au Gratin.

Cut the macaroni up as above, put it into a stewpan with of a pound of grated cheese (Parmesan and Gruyère in equal quantities), 4 ounces of fresh butter, and 1 tablespoonful of good Béchamel sauce; season with pepper and salt, toss the whole together over the fire until well mixed, then pile it up in the centre of a border of a fried croutons of bread (previously stuck round the bottom of the dish); strew the surface with fine bread-crumbs, and grated Parmesan cheese, in equal proportions; run a little melted butter through the holes of a spoon, over the top of the macaroni, and then put it into the oven to be baked of a bright yellow color; it should then be served quite hot.

Indian Sandwiches.

Cut the breast of a roast fowl or pheasant in very small, square, dice-like pieces, and place these on a plate; take about 4 ounces of red tongue or lean ham, and 4 anchovies (previously washed and filleted), cut these also in small dice, and place them with the chicken. Next, put 2 spoonsful of sauce, and a dessertspoonful of curry paste into a stewpan, boil them over the stove, stirring it meanwhile, until reduced to the consistency of a thick sauce; then add the chicken, etc., and the juice of a lemon, mix the whole well together, and use this preparation in the following manner: Cut some thin slices of the crumb of a sandwich-loaf, and with a circular tin cutter, about an inch and a half in diameter, stamp out 24 croutons; fry these in clarified butter to a bright yellow color, drain them on a napkin, and place one-half on a baking-sheet covered with clean paper; spread a thick layer of the above preparation on each of these, and then cover them with the remaining 12 croutons. Next, grate 4 ounces of fresh Parmesan, and mix these with a pat of butter into a paste, divide it in 12 parts, roll each into a round ball, and place 1 of these on the top of each sandwich; about ten minutes before sending to table, put them in the oven to be warmed thoroughly, pass the red-hot salamander over them, to color them of a bright yellow; dish them up on a napkin, and serve. Italian Salad.

Break up the macaroni in 3-inch lengths, and put it on to boil in hot water, with a pat of butter, a little pepper and salt; when done, drain Boil 2 heads of fine white cauliflower, a similar it on a napkin, and as soon as the moisture is portion of asparagus-points, French beans, cut in absorbed, dish it up in the following manner: | diamonds, a few new potatoes (which after being