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Sauce for the above

1 cup of brown sugar, 2 tablespoonfuls of cream, 1 ounce of butter. Stir the butter and sugar thoroughly, then add a little of the cream at a time, to keep from separating; add wine to the taste in the same manner (not quite a wineglass). Let the mixture melt; it will be a white froth when done. Enough for five persons. 46. Meringue Pudding.

One quart milk, 1 pint grated bread, the yolks of 4 eggs, the rind of 1 lemon grated; sweeten to taste. Bake to a custard, which will be in about half an hour, then take it from the oven.

Beat the whites of the 4 eggs, 2 tablespoonsful of sugar, and the juice of the lemon, and put it on the top of the pudding. Set it in the oven again and let it brown lightly. 47. Sponge Cake.

Fourteen eggs, with their weight in sugar and half their weight in flour, the juice and peel of a lemon, and one nutmeg; beat the yolks and whites separately until stiff, add the sugar to the yolks, then add the whites; one minute before the oven is ready dredge in the flour. Bake in a quick oven half an hour. 48. Lemon Cake.

Twelve eggs, 1½ pounds sugar, pound flour; grate the outside of 2 lemons, with the inside of 1; or add 1 glass of wine, with 3 teaspoonsful of the essence of lemon. 49. Sugar Cake.

One pound flour, pound sugar, pound butter, 5 eggs. Mix and drop them on tin, and put sugar sanded on them, just as you put them into the oven, or frost them. 50. Cup Cake.

Three cups of sugar, 1 cup of butter, 2 teaspoonfuls of saleratus, 3 eggs, 5 cups of flour; all beaten together with as much spice as you please. 51. Cider Cake.

Take 2 pounds flour, 1 pound sugar, pound butter, 1 pint cider, cloves, and cinnamon, with or without fruit, 2 teaspoonfuls of saleratus. 52. Whips.

Two cups of cream, 1 of white wine, grate in the skin of a lemon, sweeten to your taste, the whites of 3 eggs; then whip it with a whisk; take off the froth; as it rises pour the froth into your jelly glasses. 53. To make Venison Pasty.

You must bone your venison and season it with 2 ounces of pepper, 1 nutmeg, mixed with salt; then mince 3 pounds of beef suet. Put it in the pan; it will take six hours' baking. 54. To Dress a Turtle.

Take a turtle of 8 pounds, cut off its head, cut it open, scald the fins and calipee or under-shell, skin them; then take out the guts, cut them open, and cleanse them well; take great care not to break the gall. Then take for the soup the guts and the fins, with a knuckle of veal, some sweet herbs, onions, and Cayenne pepper. Season the rest of the meat with the same seasoning, which put in the calipash, or upper-shell, and calipee, with some forcemeat balls, and bake it. When it is baked, take the yolks of 3 eggs to a turtle of 8 pounds, beat them well, pour in a little wine, take some of the soup, and brew it together very well, throw in a lump of butter rolled in flour, and put it into the calipash and calipee. 55. To make Waffles the Dutch way.

One quart of new milk, 1 penny loaf grated very fine, 10 eggs beaten with pound of sweet butter melted, a few cloves beaten, a little salt, fine flour enough to make a batter like a pancake, and 4 spoonsful of yeast. Mix them together and put them in an earthen pot covered, before the fire, to rise, for an hour; having your waffle-iron ready heated and buttered on both sides, put in the batter to bake. When done serve them hot, with sugar grated over them and cinnamon. 56. A good Gravy, to be kept for any use.

Burn 1 ounce of butter in the frying-pan, but éake care to do it at such a distance from the fire | Three or four onions must be fried brown and put that, as you strew in the flour to the butter, it may brown but not blacken; put to it 2 pounds coarse lean beef, 1 quart water, pint wine (red or white), 3 anchovies, 2 shallots, some whole pepper, cloves, and mace, 3 or 4 mushrooms or as many pickled walnuts. Let it stew gently one hour, then strain it. It will keep some time, and is proper for any savory dish. 57. Federal Cake, or Bachelor's Loaf.

Into a plateful of flour put a piece of butter not larger than a walnut, 2 eggs, 1 spoonful yeast; mix it either with milk or water, as you please; make it into a very stiff batter, so stiff you can scarce stir it with a spoon. Put it to rise in the same dish you wish to bake it in. It will take several hours to rise. 58. Albany Cake.

Take 14 pounds of flour, 1 pound of sugar, pound of butter, 1 tablespoonful of lard, 2 tablespoonfuls of rose-water, a little cinnamon, 1 egg, 1 teaspoonful of saleratus dissolved in a teacup of cream.

Cut them out and bake them on tins. 59. Black Cake that will keep for a year.

One pound of sugar, the same of butter and flour, 10 eggs; beat them well together, and when light add 2 wineglasses of brandy, nutmeg, mace, and cloves, 2 pounds of raisins, and the same quantity of currants. It will take some hours to bake. A good deal of spice is necessary. 60. To dress Calf's Head in imitation of Turtle.

Take the calf's head when well soaked and washed, open it and boil it with the entrails until it is quite done; take part of the liver out when about half done for forcemeat balls. When it is all done strain the liquor, then cut off small pieces of the head in imitation of turtle; the small indifferent remainder chop up with the entrails; put in spice to your taste, a little savory herbs rubbed very fine, and a few little onions; some very small dumplings; season the forcemeat balls with spice and herbs to your taste, put a little parsley in them, and fry them in lard, and put them in your soup when you send it to table. 61. Mock Turtle.

Take a fine calf's head, cut the meat clean from the bones, then boil the bones in a quart of water until the liquor is reduced to a pint; then season it with Cayenne, nutmeg, and mace; pour into the gravy a pint of Madeira wine, a little parsley; thyme. 62. Dr. Green's Bean Soup.

Take a shin of beef, well cracked, and to every pound of beef add 1 quart of cold water; boil slowly until the meat is in shreds, only removing the lid to take off the scum. Having prepared your beans (one quart) the evening before, by washing well and soaking all night, boil them until soft enough to pass easily through a sieve; strain the soup, add the beans, give a boil-up together, season to the taste with pepper and salt, and just before serving add half a lemon cut in small pieces, a quarter of a grated nutmeg, and a teaspoonful of white sugar. 63. Beef à la Mode.

Choose a thick piece of flank of beef; cut some fat bacon in long slices; let each slice be near an inch thick; dip them in vinegar; then take seasoning of salt and pepper and cloves, mixed with parsley, thyme, and marjoram. Make holes in the meat to put in the larding; when you have put it in rub it over with the seasoning and bind it up with tape and set it in a pot over the fire. to the beef, with two or three carrots and a head of celery. Add a small quantity of water, and let it simmer ten or twelve hours, or until it is extremely tender, turning the meat twice; put the gravy into a pan, remove from it the fat; keep the beef covered; then put them together, add a glass of wine, remove the tape, and send it to table. 64. Oyster Pie.

Take 100 oysters and clean them well from the shell, put them into a kettle with their own liquor to plump them, then put them in a dish, and season them with 12 cloves and 3 blades of mace pounded fine; pepper to your taste; then lay crust around the edge of your dish. Take the yolks of 4 eggs boiled hard, with a handful of grated bread; sprinkle this over the top with a few pieces of butter; fill the dish nearly full; cover the pie over with a puff-paste. 65. Damson Sauce.

To 1 peck plums put 3 pounds brown sugar, pint of vinegar, 2 ounces cloves, 1 ounce cinna- Put it on the fire and boil mon, ounce mace. until the fruit is soft and pulpy. 66. Pickled Damson Plums..

To 1 peck or 5 pounds of fruit put 3 pounds brown sugar, 1 quart vinegar, 2 ounces cloves, 1 ounce cinnamon, ounce mace. Boil sugar and spices in the vinegar and pour it boiling on the fruit; when cold pour it off. Repeat for four or five mornings. 67. Chicken Salad.

Two large cold fowls, either boiled or roasted, the yolks of 9 hard-boiled eggs, pint of sweet oil, pint of vinegar, 1 gill of mixed mustard, 1 small teaspoonful of Cayenne pepper, 1 small teaspoonful of salt, 2 large heads, or 4 small ones, of fine celery. Cut the meat of the fowls from the bones, in small pieces. Cut the white part of the celery into pieces about an inch long. Mix the chicken and celery well together; cover them and set them away. With the back of a wooden spoon mash the yolks of eggs till they are a perfectly smooth paste. Mix them with the oil, vinegar, mustard, Cayenne, and salt. Stir them for a long time, till they are thoroughly mixed and quite smooth; the longer they are stirred the better.

When this dressing is sufficiently mixed, cover it and set it away. Five minutes before the salad is to be eaten pour the dressing over the chicken and celery, and mix all well together. 68. New mode of Cooking Egg Plant.

Boil the plant whole. When tender cut it in half, mash the inside fine; mix in a dressing made of bread-crumbs with pepper and salt. Put in an oven and bake it. 69. Chicken Soup without Chicken, for the Sick.

Take 1 dessertspoonful of flour and rub smooth in 1 gill of milk; put 1 ounce of butter, and pepper and salt to suit the taste; pour in pint of boiling water, boil ten minutes, and pour it over a slice of toasted or untoasted bread, as taste may direct. Use thyme or parsley, as is most agreeable.

This receipt has been used in the hospitals, where chickens could not be had. 70. Claret Punch.

Into a large bunch-bowl capable of holding 2 gallons, pour 1 dozen bottles of claret; add 18 oranges and 6 lemons, cut into slices, rinds and all; 1 pound of white sugar (or more, to taste); and a gallon of water, kept cold with ice. 71. Paris Punch a la Nina.

Equal portions of green tea, brandy, and water.

Add cut lemons and sugar. 72. Brandy Peaches.