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Meat (INGREDIENTS for soup)

INGREDIENTS for soup for 12 persons.-6 oz. of butter, 6 onions, sliced, 4 heads of celery, 2 lettuces, small bunch of parsley, 2 handfuls of spinach, a few pieces of bread-crust, 2 blades of mace, salt and pepper to taste, the yolks of 2 eggs, 3 teaspoonfuls of vinegar, 3 quarts of water. AVERAGE COST, 1s. 10d.

Melt the butter in a stewpan and put in the onions to stew gently for 3 or 4 minutes; then add the celery, spinach, lettuces and parsley cut small. Stir the ingredients well for 10 minutes. Now put in the water, bread, seasoning and mace. Boil gently for 1½ hour; and at the moment of serving, beat in the yolks of the eggs and the vinegar, but do not let it boil, or the eggs will curdle.

TIME.-2 hours.

SEASONABLE all the year. 233 MAIZE MEAL OR HOMINY.

Maître d'Hôtel Sauce (Hot; to serve with Calf's Head, Boiled Eels and different Fish). - INGREDIENTS for sauce for dish of medium size.-1 slice of minced ham, a few poultry trimmings, 2 shalots, 1 clove of garlic, 1 bay-leaf, pint of water, 2 oz. of butter, 1 dessertspoonful of flour, 1 heaped tablespoonful of chopped parsley; salt, pepper and cayenne to taste ; the juice of large lemon, teaspoonful of pounded sugar. AVERAGE COST, 7d.

Put at the bottom of a stewpan the minced ham and over it the poultry-trimmings (if these are not at hand, veal should be substituted), with the shalots, garlic and bay-leaf. Pour in the water and let the whole simmer gently for 1 hour, or until the liquor is reduced to a full pint.

Then strain this gravy, put it in another saucepan, make a thickening of butter and flour in the above proportions and stir it to the gravy over a nice clear fire, until it is perfectly smooth and rather thick, care being taken that the butter does not float on the surface. Skim well, add the remaining ingredients, let the sauce gradually heat, but do not allow it to boil. If this sauce is intended for an entrée, it is necessary to make it of a sufficient thickness, so that it may adhere to what it is meant to cover.

Maize Meal or Hominy. Maize meal is a preparation, like cornflour, of starch prepared from maize or Indian corn, the husk and gluten being separated by grinding and the action of water. It is a heat-giver-being nearly all starchand not a flesh-former and should therefore, as an article of food, be taken with milk.

Maize is a native American grass now grown largely in America, Africa and Southern States. In the whole ear it is called a cob and is in America roasted and eaten as a vegetable, as which it is extremely good; in its grown state it is known, when boiled, in the United States as Mush and in Italy as Polenta.

CONSTITUENT PARTS OF 1 LB. OF MAIZE.

Water ... ... ... ...

Ozs. grs. 2.140 Fibrine, &c....

Starch, &c.

Fat ... ... ... ...

Mineral Matter 1 193 11 51 MAIZE, BOILED.