'1M# hff T S;«.:^«iV;i<:V'.*i, s LIBRARY OF CONGRESS. ^i!^ Ci^Hp.!^..... ©npijririi]^ !l|o. Shelf .P2..II" UNITED STATES OF AMERICA. EXTRA NO. 85. PRACTICAL COOKER!, WITH DEMONSTRATIONS. BY MISS M^M^ P^I^LOi^L. NEW YORK: THE TRIBUNE. 18 8 4. PEICB TWENTY-PIVE CENTS. Copyright, The Tribune Asaociation, 1884 Tery CloicejiBt Articles ATKINSON'S (London) EXTRACT OF THE WHITE MOSS ROSE-the new Extract — a most delicate perfume. SOAPS, ^Vllite Rose, etc.— (highly perfumed). SACHETS, Violets, etc.— unequalled for ifiipart- iaa a delicate fragrance to Lingerie, Gloves, etc. ORIENTAL, TOOIH PASTE— new, effecUve and harmless. QUININE HAIH LOTION— superior to any otber as Hair-dressing and tonic. L'ADVOCAT (Paris) FLEUR DE CTGNE a la OLYCEniNE— all sliados — as sold hy the Maiteriority over all other bre.ad-flours in general use. Of the " Franklin Mills" Flour, said to be made from "entire wheat," he writes : " It contains 8.5S per cent of albuminoids, chiefly gluten, together with a very largo percentage of cellulose or linely-gronnd bran. It is greatly lackiiig in nutritive elements." Prof, Leeds further testifies that the «iJlutenM prepared by the Health Food Company are richer in tl 9 gluten element than any which he has been able to ol>tain, whether of American or foreign origin, aud moro than twice as rich as a so-called gluten made by Farwell & Rhines, of Rochester. He al.so finds by analysis that '• Robin.soii's Prepared Barley Flour" contains only 5.15 per cent of albuminoids, while the llealth Food Company's barley flour, retailing for less than oneHughtli as much, contains la.NS per cent, .showing it to be nearly three times as rich in substantial nutriment. The llours and foods of the Health Food Company are nourishing in health and remedial in sii'kness. Their good work is in the improvement of the blood-'naking processes, in better digestion, in increased nutrition. Many physicians have testified to the readiness of disease* to yield to their treatment when the patients have been sustained by the bland, soluble, non-irritating, nourishing nutriments prepared by the Health Food Coiunany. Its products still stand at the head of the long list of food preparations for infants and invalids, for the sick who seek to recover health and strength, for the strong who desire to remain strong. It has elevated food and its preparation to the dignity of a science, and has sought to render itself wholly worthy of the wanu eneomiuius so ablv iironounced by scholars, physicians and scientists, conspicuous among whom stand the Rev. .Tohn F. Clynier, Prof. Austm Flint and Jlrs. Laura I.,ymau Sliipliwan's),New-York,N.Y. 191) Trentoni-Ht., KonIuu. ^'d'Z Arcb-Hl., PhllndelplLla. EXTRA NO, 85. mim COOKERY, WITH DEMONSTRATIONS. BT MISS M^RIA. P^RLO^. <^%'^'cof'«-'^i. "J'J ^^ NEW YORK: THE TRIBUNE. 18 8 4. PRICE TWENTY-FIVE CENTS. C'opjfright, The TriJiune Associaiion, 1684 INTRODUCTION. Miss Maria Parloa's lectures on cooking have been deaerrcdly praised in NeTT-York and other cities as the besh contributiou that has yet been made to the most practical of ho;ue arts. Her familiar talks to lior classes, reduced to writiuc for the beuetit of TRim :nk naders and carefully revised in print by her own hand, are here reproduced. American house- keepers will find these sugsestions and recipes of invaluable assistance not only in provid- ing luxuries, but even necessities, for those who gather at their tables. Miss Parloa is a most practical as well as accomplished woman and is not wanting in originality. These recipes lire not adaptations "f foreign formulas, but are designed to form a ciiiruuou-s«iuso mauuiU for American kitchens. CONTENTS. Lectche Paob I. rcFF Paste, Eclairs and other Z*a.txty Dishes 3 n. CnoQUETTKs, Omkli-.ts, Beefsteak, Dishes ron Iiessekt, etc 5 HI. FiLiXT OP Beef, Caramel Ice Ckeam Cakes, etc 7 IV. Ham, Tongue, Baked Beans, Eggs, Muffins, etc 9 v. Boned Tukkey. Quince Iced Pudding, and other Desserts 10 VL Entrees and Soups 12 VII. Croquettes, Chops, Vegetables, Royal Diplomatic Pudding, etc 14 VIII. Sweetbreads. Puddings, Food for the Sick 15 IX. Breakfast Dishes, Bavarian Cream, Wine .Ielly, etc 17 Household Notes l'J-32 PIIA^CTIC^L COOKEHY. SERIES OF lilTCHENT LESSOTSTS, WITH DEMONSTKATIONS, BY MISS MARIA PARLOA. Copyright, Tlie Tribune Association, 1883. FUFF PASTE. ECLAIRS AND OTHEE DAINTY DISHES. The work that is being done in Miss Parloa's Cooking School, at No. 222 East Seventei-nth-st., is exciliui? increased interest lio'h among the pupils of the echool and anjoug many others who have watched its prneress. The number of attendants has grown steadily, and the scope of the scliool is beinc gradually broadened". At present the work comprises prl\ ate classes and public demonstration lessons. The several private classes, which are tnught both by Miss Parloa and by her assistant, Mrs. Webb, contain six members each. The m- structor gives the recipes for the different dishes to be made and the scholars pre- pare them under the iuimediata direction ot their teacher. In the demonstration lessons Miss Parloa reads the recipes and prepares the dishes hersflf, explaining every step in the different processes with the utmost rare, and in a manner that never fails to Interest her hearers, whether they know anything about methods of cooking or not. 1 hese lessons are given on Monday anil Tuesday of each week. In her first lecture Miss Parloa treated of the mak- ing and uses of puff paste, and this tuljject drew the largest audience of the season. After prefacing her work with the statement that the hands should first be WHshed with soap and water, and then dippoil in extremely hot. and subsequently in cohl, water, Miss Parloa hrouL'ht to her table a quart of pastry flour, a pint of butter, a tablespoonful of salt, a like quan- tity of sugar, and one and a quarter cupfuls of ice- ■woter, and said: "Fill a large pan or bowl with boiling water, and a moment later substitute cold water, leaving the bowl finally only half lull. \Vaful that ii sliuulil not burn. When it was rcmoviMl from rho oven the cascknito was used to lift the eentre-i)iece, .and the iinoookod paste was removed from the vol-au-vcnl wilh a spoon. Then the oenlre-piece was r.placed. Miss Parloa explaineil that at the time for serviiiii, the t'o/-a«-i'c«( should ha heated thiouch, filled with chicken, sweet brea(Ls. lobster, oysters or something else, and afler the cover had been replaced, slionhl be servo I hot. All the work except tins last part could he donu the previous day if more conveiiiMit. For patties Miss Parloa rolled a quantity of pnfT pnsto down to the thick. ics< of three-quarters of an inch, takinc pains to have tlie thickness even. I'ieceg weru then cut out with a round tin cutter three and a half inches in diameter and placed in pans. Another cutter, two and a half inches in di- ameter, was dipped into hot water and placed in the centre of oacli patty, to ho pressed about two- thirds through, the motion of iirossins beins rotary. These centre-pieces. Miss Parloa .said, were easily separated from the rest of the patties when baked. Tlie patties were baked ton uiiimtes in a very hot oven, then the heat was reduced, and they wore kept in tiio oven twenty minutes longer. When thev were removed the centre-pieces were lifted and the uncooked paste taken out, leaving space for meat or hsh chopped tine, seasoned with pepper and salt, and warmed in a creani sauce; the covers boiiig finally rej)laced. Spanish curls were next made. The trimmings of putt p.aste were rolled very thin and cut iiiti) long, narrow strips. These were wound around small conical sticks and baked a quarter of an hour. The removal of the stuks gave a place for preserved 6trawl)erries and whippeil cream. This was the rule furnished for gdleau Chanlilly : After rolling miti' paste very thin, place a plate upon it and trim the edges with a eharp knile on a j.ig- giiig-iron. Place the paste on a tin sheet and bake lifleen or twenty in-nutes in a quick oven. It takes two uastrv cakes for tlio {jutcau. Put half a pint of rich cream into a bowl with one tt'.blespoonful of sugar and two of wine, and whip to a stifl' froth. Cover one side of each of the cakes with strawl)eriy preserve. Place a cake on a plate, tlio spread side up, and heap whipped cream upon it. Place the oiher cake upon thetirst, the covered side down. iSpnnkle sug r over the cakes or heap whipped «;ream upon ihem and serve — a delicious di.>h fur dessert. From (idleau CAon/iJfy Miss Parloa turned to the tilling for the t'o/-«H-rt'ii<. which she ma le as fol- lows: Boil a (|Uart of oysters in their own liquor. As soon as scum arises, skim it od'. Drain the oys- ters and return halt a pint of the liquor totho sauce pan. Mix a scant fablespooiiful of Uour with two lieaping tablespoonfuls of butter, and when the niixtuie is light and creamy, gradually turn upon It the boiling oyster liquor. Season well with salt and pepper and possibly with a bare suggestion of nutmeg or mace. After biiiling up once, ad il three tablespoonfuls ot cream and also the oysters. Stir over the tire half a niinuto; then fill the coJ-aw-rcnt and serve imm>-n and stir until it is a very light brown. Add two tublc- snoonfu's of water, and after stirring a moment louBcr, mix with the milk. Beat toiiether with a spoon seven eggs and half a teaspoontul of salt : thou add to the mixture of sugar, water and milk, and add half a teaspoonful of vanilla flavor at the same t me. Alter buttering lightly a two-quart char!otte-russe mould, put this custard in ir. Put the mould in a basin of warm (not hot) water and bake slowly until the custard is firm in the centre. It should take forty minutes; but if the oveu bo quite hot, the custard will bake in half an hour. Test it by thiustiiiB a knife down in the centre ; lor if thecuslaid be not milky, it is dnue. Set away in » cold place until seivTtijt time. The cream should be ice cold when eaten. Turn onton a flat dish and pour caramel sauce over it. (^nr.iinel sauce is ni.ade by putting a cupfnlof sugar in a small frying-pan and •tirring over the firi> until a dark brown it you like a Btrong flavor or till a light brown if you prefer a deli- cate flavor ; ad(iiiu a cupful of be iline water and fcimmering tiflcen minutes. The same should be set away to cool." For cheese sonfUrt Miss Parloa used a heaping taldispoonful of lb ur, three eggs, a eupfulof grated cheese, half a cupful of milk, two tableapooufuls of butter, half a te.'isuoonful of salt, a "speck" of cayenne. The butter was put in a saucepan, and ■when it was hot the (lour wasailded and etirred un- til smooth but not browuod. Then the milk and seasoning were added, aud after two minutes' cook- ing the ycjlka of the eg'.'s, well beaten, and th« cheese were added. The mixturu was set away, aud when it bccuinc cold the whites, beaten to a stitl froth, were lublcd. The 80utU6 was turned into a buttered cscalloped dish, holding about a quart, and baked from twenty to twenty-five minutes. It waa terved as soon as it came from the oveu. MisB I'arloa opened her lecture the next after- noon with a ciissertatioa on beefsteak. "Never ba satisfied lo have it cut less than throe-quarUrs of an inch thick if you wish it rich, and do not ponud the juice out of it. Trim ofl'any suet that, has been left on by the bu'cher and dredge the m-at with salt, pepper and flour. A double broiler is the best utensil tor cooking It. The steak should be kept over or before clear coals for ten minutes if to be rare, or twelve if to be rather well done. It should be turned constantly; hut never thrust a knife or fork into it to see how it is cooking. Serve on a hot dish with maitro d'holel butter, wuich is made of lour lablcspoonluls of butter, one of lemon juico, one of vinegar, a teaspoonful of chopped parsley, half a teaspoonful of salt and a quarter of a toa- 8pol- erate oven for twenty-five or thirty minutes. Tue loaves were covered with a frost iug made by stir- ring two small cupfuls of powdered sugar into the whites of two eggs, seasoning « ith lemon. Part of the Ames cake was cut lotn small squafs, and after a small portion of the crust had been rn- Practical Cookery. ino'od frum each, fbe Ciivities were filled with jireserveu strawberries. Tliu pieces ot crnut were replaced, ami the caKcB. covered with icin;^ made after a recipe already published, became Viennois cakes. Part of ihe Ames cake also was out iuto small oblong pieces, which were frosted on the top aud sides. Wlieu the frosting had become hard Miss Parloa drew dark lines and made dots with a little brush that she dippea iuto melted cliocolate, giving the cakes the semblance and name of douiinos, IV. HAM, TONGUE, BAKED BEANS, EGGS, MUF- FINS, ETC. Miss Parloa liegan her lesson by giving directions for baking beans in the Boston style. A quart of brans had been treed of stones and dirt, washed dean, and soaked overnight iu cold water. The water was poured off and enough warm water put in to cover the beans. A pound of rather lean salt pork was added, and the dish was allowed to boil moderately for half an hour. The beans were then luruedintoa colander, aud three quarts of cold water were pom-ed over them. Half the beans were put m a bean-pot, then the pork, with its rind scored, and then the rest of the beans, and over them was poured a mixtiire composed of a teaspoonful of mustard, a tablespoon_ful of salt, a t.iblespoonful of mol.asses and a cupful of water. Enough boiling water to just cover the beans wa.s added, and they were put into a slow oven to cook slowly for ten hours. Miss Parloa said that it is this slow cooking, with the occasional addition of a little water so as to keep the beans nearly covered all the time, which makes the dish nice. The use of mustard lessens the lia- bility of distress from eating of the beans. Where pork is not liked, two pounds of corned beef can be substituted. When ready for serving, the beans have a rich brown color and are moist and whole. In this instance the testing of the dish was post- po.ied till the next day, because, as already re- marked, many hours were needed for the cooking. After the disposition ot the beans attention was given to the roasting of a ham. 'Ihe ham weighed ten pounds. Previous to the lesson it had been washed and boiled gently for three hours in just euough water to cover. The skin w.is removed .and the meat was put in a large baking-pan aud placed iu a moderate oven. When it was taken out it was arosybrowu. Part of it was served to the ladies with champagne sauce, made by th's recipe : " Mix thoroughly a tablespooiiful of butter with one of tlour. Set the saucepan on the tire, and stir constantly until the mixture is dark brown ; then pour into it half a pint of boiling gravy (the liquor ill whieh pieces of lean meat have boiled until it. is very rich). Pour iu this gravy .slowlj-, and stir slowly and continually." After the sauce has boiled up ouce, seasou it well with pepper aud salt, aud strain ; then add half a cupful of champagne or wine. For eggs hrouUU Miss Parloa cut two mushrooms into dice and fried them for a aiinnte in a table- spooutol of butter. She beat together half-a-dozeu eggs, a teaspoonful of salt, a little pepper and half a cupful of cream aud put them in a saucepan. The mushrooms aud two tablespoonfuls of burter were added to these ingredients, .and the mixture was stirred over a moderate tiro until it began to thicken. It was then taken from the fire and beaten rapidly until the eggs had become quite thick and creamy. Slices of toast were spread upon a hoc platter aud the mixture was heaped upon ihem. A garnish of points of toast— tliiu slices cut iuto triangles— w.as added. Coddled eggs proved to be a simple but palatable dish. The eggs were put iu a warm saucepan and covered with boiling water, and were kept for ten minutes where thej' remained hot but did not boil. By this method both (he whites and yolks were well cooked. Eggs SHJ- le plat, ioi which dishos are made ex- pressly, were prepared in this way: A little disii was heated and buttered, and two eggs were broken into it, care being taken not to breiik Ihe yolks. After a sprinkling of salt and pepper, half a te.a- spoonful of butter, broken into small pieces, was dropped upon the eggs, and the dish was kept iu the oven, in a moderate heat, until the whites oC the eggs had become "set "—say five minutes. Miss Parloa said a dish should be allowed for each per- son, and that the tiavor might be varied by .sprink- ling a little finely chopped ham or parsley upon the plate before breaking the eggs. Still another mode of serving eggs— m cream- was shown. Sis e.ggs were boiled for twenty min- utes. From a pint of milk half a cupful was taken and mixed with a generous tablespoonful of flour until it was smooth; aud as soon as the remaining milk had been heated to the boiling point this mix- ture was stirred into it. Pepncr aud salt were added, and the s.auce was boiled for three minutes. Six slices of toast were laid on a hot dish, and upon each was spread a layer of sauce, then pan of the whites of the eggs, cut into thin strips, and then part of the yolks, rubbed through a sieve. This operation was repeated, and finally a thud layer of sauce was spread. The dish was placed in the oven for three minutes, and was afterward garnished with parsley. At the usual afternoon lecture a fresh beef tongue was washed, aud a trussing needle, with strong twine attached, was run through the roots and end of it, the two parts being drawn together and the twine tied. I ho tongue was covered with boiling water aud boiled gently lor two hour.s, alter which it w.as drained. Six tablespoonfuls of butter were put in a braismg- pan, and when the pan was hot, half a small carrot, half a small turnip aud two oniops, all cut fine, also were put in. 1 hey were cooked five minutes, bemi} stirred all the while, and were then drawn to oue 10 tribune Extra jVo. S5. sifio. TtM" tonpne was rolled in flniir and put in the pm, and as sonn as it bad been brownest on one ^ide. It was turned and browned on the other. A quart of the water in wliieh it was boiled was i.dded. as were also a small piece of cinnnmnn. a clove, a houiinet of swci^t h'-rbs (two spriRsof thyme, two b;ij- leaves, two of summer savory, two leaves of f.fio and two sprigs of parsley tied together), and salt anil pepper. The toncne was covered and eodlied two hours in a slow oven. It was fieqnently basted with the gravy in the pan and with salt, I'epperann flour. When it had been cooking an lionr and a half, the juico of half a lemon was added to the gravv. When the tongue was cooked it wiis taken up and two spoonfuls of glaze (con- somm(^ boiled down) were melted and poiirert over it. if was then put in a heater while a tablcsDoon- ful of oornstareh was mixed with a little cold water and stirred into the boiling gravy, of which there was a p;nt. This gravy was boiled a moment, Btrainei! and poured over the tongue, which was finally garnished with parsley. After the tongue came an orange pudding, for which these ingreiients were used : Six eggs, sis large or eieht small sweet oranges, a cup and a half of granulated sugar and six taldespoonfuls of the powileied, a quait of milk ami half a paclcage of gelatine. The gelatine had been soaked for two hours ill a cupful of the milk previous to the lec- ture. The remaining milk was put into a double boiler, and tie yolks of the eggs and the grann'atcd s-ugar were beaten together. When the milk began to buil ihe gelatine was stirred into it. and theu the beaten yolks and sugar. The mixture w.as stirred constantly for about five minutes, -when it began to thicken, and it was thon removed fmra the stove to a cool place. The or.aiipes were pared, divided into cijjhths, and freed of seeds and tough p.aits, and were put into a large glass dish. When ihe custard had cooled it was poured over them, and the puddins was put ;n a cool place. (It would have been allowed tore- main there six or eight hours if the ladies had not wished to taste it.) The whites of the eggs were bealtn to a stiflfmtli and the powdered sugar grad- ually added and beaten, ami the pudding was cov- ered with this mixture. Several kinds of mufiBns were made. The recipes arc subjoined : Gl£ANfI,ATFD WlIE.VT MfFFIXS. — Cso 000 aild 3 lialf cupfulsof line, granulated wheat (such .is is prepared by the Health Food Company), two t.able- i-I.oi>i:fuls of sugar, one teaspoonfiil of crcam-of- tartar, half a teaspoonfiil of soda (or one and a lialf teaspiionfuls of baking powder may be substi- tuted for these last two ingredients), half a t"?a- epoiinfut of salt, a cupful of milk, one-third of a cupful of water and an egg. Mix the, dry ingredi- ents together. 15eat tht egg till lii:ht, add the milk and water to it, aud stir into the dry mixture. Hak*; in ''Uttered mutEn-paiis in a quick oven for twenty-five minutes. A dozen muflins can be r-iade ■with the ^.ua■„tlties E'V-y. above. Flour U'ad" of wpole wheat bv the Franklin Mills can bo used in- stead of granul.a'ed wheat. GnAHAM -MiFFiNS.— luto a sieve pat half a pint of flour, two tcaspooiifuls of erenm-of-tartar and oiia of saleiatus. Mix the three ingredients thoroughly aud sift them into a bowl containing one and a halt pints of graham, half a cupful of sugar and a tea- spoon ful of salt. Mix all thoroughly while dry, and add two well-beateu eggs and a pint of milk. Fill inuffin-eups about two-thirds to the top, aud bakB in a quick oven. V. BO.nED TURRET. QUlNuE ICED PUDDING. AND OTHER DESSERT. Jliss Tarloa departed Irora herciistom of preparinR a number of dishes, and showed instead how to bone a turkey. Her liist remark to hor audience was to bn earoliil to ulitain a turkey that had not bem frozen, leeause Ireezing makes Ihe llest.. teareasily. Shoalao said to see to it that every part is whole, for a uieak ill the skin would bo an insuperable defect. She cat ull the legs, at the joiuts, and the tips of the wings. T!".e biril >vas not drawn. I'l-ioing it on its breast, Misll^ll the same as if not boneo taken, the shape will not be pood. Miss Parloa went on to say that the oird wouhl OB steamed three hours, and then olaced on a buitered tin sheet anil nut iu a baking- pan, and alter b-ing basted well with butter, salt, pepper and flour, would bercasted au hour. She said it ought to be basted every teu trinutes— twice with stock. When cold, the skewers aud strings were to be reuiOTed aud the turkey uarniahed with aypic jelly, cooked beets and paisley. In regard to carv- ing, she said tocutoflihe wings, then two thick slices from the neck, where it will be fal> and tlien cut thin slices. Jelly should be served on each plate. The filling need was nip.de of these ingredients: 1 be tiesh of a chicken weighing four pounds, half a pound of clear silt pork, a pound of clear veal, a small cuofal ot cracker crumbs, acu,.Jnlof broth, two and a half tablespooufuls of salt, half a tea- sooouful of penper, the same quantity of sage, a teaspoonful each ot thj me, fummer savory and Bvieet marjoram, and, if one likes, a tablespoonful of capers, a quart of oysters and two tablesjioonfuls of onion juice (obtained by gratins^). All the meat was uncooked and there were no tough pieces. It was cliopped rcr»/ line, and wnen the other ingredi- ents had been added, all were mixed thoroughly. Mios parloa remarked thai if oysters were used, half the veal mast be omitted. She said further that chi;ken cuuld be substituted for veal, which was recommended simply because of its cheapness. Aspic jel'.y was made ot a pml and a half of clear stock (beef if for amber jelly, or ch'cken or veal if fur white), half a cupful of cold water, the white of an egg, half a box of golatiue, a large slice of onion, two cloves, u dozen peppercorns, a stalk of celery, salt to taste. The geiaiine was soaked in the cold water for two honrs; the white of the egg was beaten together with a spoonfnl of the stock. The ingredients all were then put together a ad al- lowed to heat to the boiling point, and weie tlieu set back for twenty minutes where they would only simmer. The liquor was strained through a napkin into a mould and put away to harden. Miss Parloa said that aspic jelly can be made by wash- ing the bones of the turkey aud chicken, covering them witn cold waler, and boiling this down to three pinto; then straining and setting away to cool, and iu tlie morning skimming oil all the fat and ttiruiug oil the clear stock. But the bones may be nsed iu,itead lor a soun. Sliss Parloa said that althongh plain loast turkey has a better flavor than boned turkey, the latter is an excellent dish for occasions where it is imprac- ticable to provide any food that cannot bo eaten without the use ot a knife. A turkey weighing eight or nine pounds before l>cing boned will gener- ally be suliicient for thirty persons at a party ; and it the supper be very elaijorate, such a turkey may Buflice for seventy -Qve persons. At the afternoon lesson a number of dishes for dessert were made, among them a quinca iced pudding. Throe eggs were beaten very light, aud when a cnptul and a half of sugar had been added the beating was continued until the mixture was foamy. Two copfuls of sifted pastry flour were rut into a sieve aud a teaspooufnl of cream- ot-tartar and halt a teaspobnful of soua were added. Half a cupl ul of cola water was stirred into the beaten eggs and sugar, and the fiour was sifted into the same bowl. A double oval mould, taper- ing, was brought into use at this stage. It was about four iuches high, and the measurement at the top, where it openen, was six inches by eight. The space between the outer and inner walls was about an inch and a half. When this mould had oeen buttered the cake mixture was poured into it. to bo baked slowly for forty-ttveminntes. It was allowed to stand in the mould until nearly cold, and then turned out upon a flat dish, into the whites of two egg^ a cupful and a halt of powdered sngar was beaten, seasoned with half a teaspoonful of vanilla extract. The cake was iced with this, and set awaf to dry. In the meantime a generous quurt of cream, a cupful of sugar, a pint of soft custard and a table- spoiintul of vanilla flavor weie combined and frozen like ice cream. A large tumbler of quince jelly was spread on the inside of the cake, and the frozen cream was put iu the centre, while whipped cream was heaped ou the top and at the base, making an elejiant dish. Miss Parloa said that the cream should not be put into the pudding until just before it was to oe seived. Blanc-mango was one of the dishes on the pro- gramme. Mies Parloa said it coula be made iu a variety of w.ays. In this instance she would use sea-moss farina as the distinctive ingredient. A level tablespoonful was required, and a quart of milk, three tablespooufuls of sugar, a teaspoonful of Tauilla flavor aud half a teaspoonful of salt also were used. The milk having been put into a double-boiler, the farina was sprinkled into it. Tho milk was stiired all the while, and while it waa heating it was often stiired. When it boiled up and lokea white the sugar, salt and flavor were added; then the mixtnre was strained, turned into a mould that had been dipped into cold water, aud set away to harden. Miss Parloa said it ought to stand for three hours. For a cottage pudding Miss Parloa softened a sponful of butter aud beat it to a froth, together with a cupfnl of sugar and two eggs. A cupful of milk was added; also a pint of Hour, into which a teaspooufnl of soda ard two tcidpoonfuls of cream- of-tartar had beeu stirred. Tho mixture was fla- vored with lemon aud baked in two shallow dishes in a moderate oveu for half an hour. It was stated that to tho minds of some people it is an improve- ment to sift sugar over the pudding before bakiug. A delicate Indian pudding was easily made. A quart of milk was boiled in a donble-boiler, and into it were sprinkled two heaping tablespooufuls of Indian meal, the milk being stirred all the while. The cook'ng was continued, with frequent ttirring, for twelve miaut-cs. In the meaatime three eggs, a 12 Tribune Extra 2Co. S.".. tonspoonful nf salt, fmir talilespooiifuls of Bngar and half a teiispoonful of ninnor nero lipaten to- Kcthcr. A laMeHpivonfiil of Imttor was stirroil into tlio mill; and meal, nud these inyredionts ^lere potirod K'''diially upon theecir mixtaco. The puJ- dini; WHS liaUi'd Hlowiy for an btmr. Gpinian rnddini: siiuce was made of thrne ege*. half a cnpfnl of watoi, a cupful of suL'ar, oue table- upoonfulof h.itter andllirecof brandy. A teu- fpoonfiil of vanilla e::tract can he nuhstiiutod for llie liqnor. The sncar and w.itiir were boiled in a sancei);ui fur a quarter of an honr. The yolKS of tlie ep'^a were brfatcn and stirroil into ihi^ iiyrup. The saneepm was next put into another basin oontaiu- inc hot water, and the mixture was braten with a ■whisk till it begau to thicken : tlien the butter waa added, and the biandy ond whites of tho egixa, !>• aten to a still fr.th. "With a luiuote's btiriiDR the sauce was finislicn. Lemon Pu:s.— Lino two deep tin plates with » paste rolled very thin. Set in a cool place until the lillinf: is made, licat to a fioth three teacnpfuls ofsnirar, the rind and jnice of ihioe lemons, and the yolks of six esL'S ; then beat the whiles tn a Blitl froth and stir into the snjjai and other insredi- ents with three tablesroontuls of milk. Till tho two plates with this mixture and t)ako in a moder- ate oven forty-live minutes. Thoroufih beatingof the mixture and the slow bakini; are absolutely iiecessary to the success of the dish. VL KNTRF.ES AND SOUPS. Previous to licr lecture Miss Parloa cleaned a plump chicken and put it on to boil, allowing a pint of •n-iitor for ca( h pound of the chicken's weight. AVhcn the water hud been licated to the boiling point It was carefully skimmed, and the kettle was set back where the meat would einimcr until verj* tender— say for an houi and a halt. 'J he chicken waa then skinned, and after the llesh had beeh re- n oved from t'.ie bones the latter were put back into tho kettle to boil until the liijuor had been reduced (ine-nalr. The luinor was strained and set away to cool during the nigut. At the openiug of the lecture on this day the fat •was skiuinied from this hardened lienor and the jelly remaininc was turned into a clean .sancoi an, JNliss Parloa being watchful that no sediment fol lowed. Sfiying that for each qrart of tho jelly there should now be used a quarter of a package of gelatine (soaked for an hour in half a cupful of cold water), twelve ipcjipercorns. four cloves, a small piece of mace, a stalk of celery, an onion, the white and sliidl of an egg. and paltand pepper to taste, Jlibs Parloa added tiio proper quantities, and after Jolting tho ingredients tioil np once, she set the saucepan back where they would eiiimior for twenty minutes. The jelly was tlieu strained through a napkin. A layer of it, thrce-iiuarters of an inch thick, was put into a tbrcopint nionia and into ice-water to harden. The Mesh of the chicken was cut into long, thin strips, which wcro scaaonod y meaosof cold. When tne dish wasre^dy for ferviuL' the moubl was diprod into warm watet and turned upside down on a platter, its contents sliding out in one mass. A garnish of parsley im- proveil Its appearance ; and it iras stated that Tar- tar or mayonnaise s.iuco also inigut bo added. The next entree orepared was landis' tongne in jelly. Three tongues, having been boiled until tender (about two hours), were skirned. and theie roots were trimmed oil. A quart and liaif a pint of aspic jelly in liiiuid slate was at hand, and enough was poured into a two qiiait mould to cover the bottom an inch dee?. It was allowed to harden, and in the ineantiiiio leaves were cui out of cooked beets with a tancy vegetable cntter. They were carefully laid upon the jelly lu the mould, as a garnish, and liquid jellv— pertiaps three tablespoon- fiils— was gently punred in to hold the leaves in place. When this jelly was solid, enough more was poured in to cover the pieces of beet, and it vras allowed to become very hard. Then the tongues were imt in, together with halt a.cnpful of jelly, to hold them in place. .Some time later tho remaining jelly was added, aud the dish was pit where it would become eolia. It was served like the chicken in jelly, only the garnish on the platter consisted of pickled Deets as well as paisley. A white fricassee uf chicken next engaged the at- tention of the class. A chicken weighing about four iioiiiids was boiled nntil tender, i he meat was freed ol skin and fat and cut into hanilsonie p'ecea. Three tablc8(ionufuls of butter was put iulo a fry- ing-pan, and when hot it was joined by two lableapoonfuls of Hour. The mixture was stirred until smooth and frothy, and there was gradually added a pint of the lujuor in which the chicken bad boiled. After five minutes' simmering, salt and pepper were aildcd. The chicken also was sej- eoued, and was then heated in this sauce for about eight minutes, w hen halt a cupful of milk or cream was added. Tue dish required no further cooking than to boil np once. A mound of mashed and browned potato was put upon a platter and the chicken was disposed around it ; a garuish of part- ley being linnlly added. Soups were next iu order. Tho first was naock bisque. Three piut.1 of milk— less halt a cupful — were put into a double kettle to boil, and a quart of canned tomato was untonto 8le>». The milk retieived was mixed smoothly w ith a largo table- spooiilui of Hour, and this paste was at once stirred into the boiling milk, which was to i;ook ten min- ntes. A large tablespoonful of soda was added to the tomato, which was stirred well at this point nud was aitcrward rnbbed tbrongh a strainer lino enongli to retain the seeds. A piece ..t butter the size of an egg and proper quantities of salt and perpcr were added to the boilirg milu, and finally the tomato was added. Miss Parloa (aid that i( only halt the quantities were nped throughout, the tomato should be stirred well before It is taken from Practical CooJcenj. 13 the can, be>.aasB the liquia portion is more aciil than the solid. For tomato sonp a quart of canned tomatoes and a pint of hot water weie heated to the hoilinsj; point, and into them were stirred two hoapiiiKapoonfiils of Hour, one of butter and one of toiuatu, mixed to- gether. A teapj-oonlul each of salt and sugar waj added, and after boiliug for a quarter of an hour Iheioup was rubbed through a sieve. With it ■were served little squares of toasted bread— the bread havint; been cut into thin slices, battered, cut into squares, and browned in a quick oven, butter- ed side up. Mi-'S Parloa omitted her asu.al afternoon lecture and gave a talk on " Marketing " inetead. A side of beef was placed nuon the long aemon- slration taVde, and a Jetierson Market butcher sep- arated it into the difierent "cuts" under Miss Parloa's direction. When the beef had been cut into the " hind " and " fore " quarters. Miss Parloa explained that it would be mncU easier to keep the cifferent cutt. in mind if a clear idea of tue form and posiiioQ of the bones ot the aniiial were ob- tained. It was also a good plan to get the shape and direction of the backbone firmly fixed in the memory, aud to take that as a starting point in learning the cuts. "The muscles ot the neck aud legs and certain portions of the animal's body are used constantly,'' Miss Failoa continued, "aud as they are contin- ually contractingandexpandiug, they become much tougner than other portions of the body. But they are also richer and more juicy than those portions which are tenderer, because there is a freer flow of blood and nntiiment to the mujcles that are more often exercised. Keeping that in mind, and think- ing of tb 3 animal as standing and moviug, it la easy to remember what portions are touglier but more nutritious than others, and what portions are ten- derer but less nutritious tlian others. This is the loin, as you see. and this the round, while from the loin extends this piece called the Hank and inside flank. The inside flank is used largely for coiniug, biazin? or rolling and stuffing. For stuffing, roll it up aitor making a dressing for it of rolled crackers, salt and pepper, and take oft all the suet, while leaving the fat, as the suet gives a disagreeable flavor to it. Tie the roll in a cloth, just covei it ■with boiling Water and let it simmer slowly till cone. Then lei it get perfectly cold before cutting it in slices. Imbedded in this toll of suet hero are the kianeys, which are nutritious and palatable it pioperly cooked. Beneath the kidneys and suet is the tenderloin. This is a layer of flesh which is used scarcely at all in muscular action and is kept very warm by tnese thick layers of suet, so that there is very little juice or nutrition in it. You have to lard it or use highly spiced s.auces or dress- ings to make it palatable, and it is not fit, to be given to sick persons. For corued beef the more fat you have on it the better, as the fat keeps the nu- tritious juices of the meat from being drawn out into the brine. So I think that it is really more economical to buy a very fat inece ol beef lor corn- ing, although none ot your family will eat fat corned beef, because von save so much of the nu- trition and can try out the fat after il is corned lor use as shortening and for other similar purposes. If you wish to make clear houp from the lower part of the leg, do not boil much bone or gristle witli th-j meat, and do not boil it long, because the lima of the bone will noon begin to dissolve and will whiten the soup. I should think, however, that the whitened soup obtained from boiling the bones would be good for chihUeu on account of the liuio which it would contain. The eud of the loin to- ward the ribs you see grows gradually smaller. It is called the small porterhou.se. The other end is called the larga porternouso. Wheu iho hindquarter and about seven ribs from the fore- fjuarter are cut uS, you have about all the choice portions of the animal. There is very little demand for the other parts, because they are tongh. If you are going to give a dinner-party and wish to have a fillet of tenderloin, I would advise you to ijuy a very laige piece of the loin, which you can get for a reasonaijle price, between Lio and 30 cents a pound, according to time and place. Then use the layer of tenderloin for your fillet, and you will have all the rest to ute for steaks or for a fine roast. For the fillet alone you would have to pay $1 a pound and would have nothing left. Ot ^ouree that plan is economical only for a large family which can soon consume a large roast or a number ot large steaks. If you are not going to give a largo dinner-party where yon wish to have spe- cially handsome dishes, don't think about a fillet. Don't give it to your owu fam- ily or especially to your children, for, as I have already said, it contains no nutri- ment. If you have a large family you will find it more ecouomiual to buy the flank or ribs that ex- tend from the siiloin, or a rib-roast, together with the roast. For yon get the w hole piece at a much lower price than that w hich you must pay for the roast with the ends cut oil, and you can use tho best part for the meat, while the flank or ribs you cau use for corning, boiliug, potting, brazing, roll- ing or for soup stools. It is important to reniemtior thai, steak will not be tender unless it is cut across the grain of the nient by the tiutcher. There is a layer on the top of the loin the Ubro of which runs in a different direction from the test of the loin. As steaks are commonly cut this is tough butjnicy aud nutritious. If it is cm oft separately from the rest and across its grain ii makes oue of the finest, teu- derest and at the same time the juiciest and most nutritious steak in the whole animal. There is another small portion which is Justus good, how- ever. It is a cube of meat on tne top of tne round, near where the loin begins. This is the best pieco in the animal for making beef-tea for invalids. 1 ho ronnd, as you see, is divided by the bone and a thin layer of fat into an upper and a lower por- tion. The lower portion is always tough, as its muscles are much nsea. The upper portion is ten- der and makes better steaks, while the lower parti is better lor potting ana similar uses. 11 Irihune Extra No. 85. "Tlio final out frniri the foro (|nr»r(er tjivcs the rib roasts, nliicli uro ecouumicul fur a miiall faciiily. At the gcvoutU rib, wUoro the slioiiUlcr bluilo beKUis to appear, tlio meat m uut su tetulcjr. Those delicate jiirien callotl tliB skirt aio goud for rolliii;; and lor beef-tea and sliuuld bo cooked olowly for a long time. The best animals are those which have a large nmoQiit oi moat — not fat, necessarily — iu vroportioD tu the amount nf bones. The meat is of a liner jiraiu and is more juicy and nutiitiuas in huch an animal than in one with larfii bones and comparatively Utile moat, t'ross-rib meats, as they arc called, aro very nice, many think, for sonp, Btows, brazing cr pot-roasts. Iu mutton and veal tue cutlets come from the ribs and from I bo legs. The skin of the cutlets from tbo leg should be iintclioil all around to prevent the meat from buliE- iue oat whtu broiling, as it often douu." VIL CROQUETTES, CHOPS. VEGKTABLES, EOTAL DIPLOMATIC PUUUING, ETC. A talk about croquettes occupied the first h.alf licur of Miss Parloa's morning public olject lesson. Directions for making chicken croquettes havo already been given. Lobster croquettes aro made in much tbo same vfay. When t«o tablo- spoonluls of butter and half a tnblesnoonful of flour have been cooiicd together until they bubble, there should b • aildod a scant half cupful of cream or vater, the moat of a two Dinind lobster, chopped fine, and salt and pepper to suit the taste. When these iugreilii'nts become hot an agg, well beaten, should be added. The mixture should be coided, and portions of it should be shaped like cylinders, dipped into beaten egg and cracker ciuiubs,aud fried. Sneet potato croquettes are an especially palata- ble sweet entr6e. Miss Parloa said. To make them she mixed together two cupfuls of cold boiled and grated sweet potato, three tablcsnoonfuls of mellod butter, a toaspiionful of lemon juice, one-fourth of a cupful of cream, one and a half teaspoonfuls of salt, one-fourth of a teaspoonful of pepper, one icaspoimful of suear and a sliulit grating of uut meg. The mixture was beaten until light andsincioth. I'oitimis of it were shaped in the same way as for lobster croquettes, rolled lightly in crumbs, then dipped info the beaten ecrg (two eggs wore used), rolled once in crumbs, and fried a minute and a half in boiling fat. Jliss Parloa suggeslod that the cro- quettes may be served, if one clioose, with a pint of thin cream, sca-soned lightly with salt, pepper and nutmeg .ard heated just to the boiling point. Several French chops were seasoned with pepper and suit, dipped in melted butter and rolled in hne bread crumbs, and broiled over a bright lire — not cxtrcraily blight, because the cruml>s are easily set alire. I'otato balls— cut from cooked potatoes ■with a vegetable scoop and fried in washed butter or in chicken fat— may be served with these chops. On thi^ occasion, however. Miss Parloa pared a dozen potatoes of medium size and, after al- lowinj; them to stand iu water for some miuutos to freshen them, boiled them for a quarter of an hour. She added a i.iblespooiilul of salt anil continued the boiliuL' for lificen iiiiiiutes. Every drop of water was then poured off and the saucepan was shakeii in a current of cold air. '1 he potatoes vroie mashed until fine and light, and to them were added a tablcspoonful of butter aud half a tablespoouful of salt. Alter a good beating an addition wai made of half a cuplul of boiling milk. The potato was beaten like cake for a considerable time, and when served with the chops, or cutlets, it was delicate. 'i hat homely vegetable, tbo carrot, can easily bo prepared iu a most toothsome way. as was soon shown. Two large carrots were scraped and cut into dice, balls, aud long, slender strips, and these were cooked for an hour in a kettle contain ins two quarts of water. The water was then poured oft, and I no pieces of carrot were put into a saucepan tOL'C'her with hall a cupful o£ white stock, one tea- spoonful sugar, one teaspoonful of salt, and a litt!e pepDor. Alter ten minutes' simmeriug, a table- spoonful of butter was added, and the dish was allowed to boil up once. Most of it was serveJ at once ; part was put aside for awhile. 1 or peas 4 la Fran^uhe Miss Parloa used a pan of French peas. They were heated and drained. A tablespoon I'ul of Hour, twice as much butter and balf a teaspoonful of sugar were stirred in a sauce- pan until thoroughly mixed. The poas were added, and the stirring over the lire was continued for live minutes, when a cupful of cream was added. The pr.is wore sininierod fur ten minutes. Had they been fresh peas they would havo boiUd until tender instead of being simnlv boated throuuh. Upon the dish were hcap;rd little groups of the faucifully-shaped pieces of carrot that bad been reserved. In the afternoon the audience first gave at- tention to the making of a royal dip'omalic pud- ding. Half a box of gelatine had been soaked an hour or more in half a cupful of cold water, and upon it was poured two-thirds of a pint of boiling water. Half a p;nt of wine, the juice of a lemon and a cupful of sugar were added, and the mixture was stiired and slr.iiued. Upon the table stood two moulds, one holding two quarts and the other halt as much. A layer of jolly was put into the larcrer would, which was at once placed on ice. When the jelly becarao hard it was garnished with candied cherries cut in two. A few spoonfuls of the liquid jelly — wliicu Miss P.arloa was careful to ascertain was not hot— were poured into the mould to hold the cherries in position, and afterward eiioush more was poured in to cover them, When all the jelly had hardened, the smaller mould w. is set into tho larger and the space between tho sides of tbo two was filled with jelly, lee was packcij into tho small mould, and the large mould was sot in a basin of ice-water. When tho last of the jelly had become solid tho ice was removed from tbo small mould, and warm water took its pl.ace. This maue it easy to lift the mouM from the jelly a momrnt later. The space loft vacant was iilled with a custard made of these materials: Half Practical Cookery. 15 a cupful of gelatine (previously soaked in half a capful of cold -water), half a cupful of sugar, the yolks of five eggs, two tablespoonfuls of wine, a scant capful of milk, a teaspoonful of vanilla ex- tract. The milk was boiled. To it were added the eggs aud sugar, beaten together, and the gelatine. The mixtuie was strained, and the vanilla aud wine were added. When the custard began to thicken, there was added half a pint of cream whipped to a stift froth. The custard was poured into the vacant space mentioned and was allowed to stand until hard. The pudding was then ttirned out of the mould and served with soft custard poured around it. For this custard there were used the yolks of eight eggs and whites of two, a quart of milk, a scant half teaapoonf ul of sugar, half a teaspoonful of salt, and a teaspoonful of lemon extract. The eggs and sugar having been beaten together, a cupful of the milk was addtd. The remainder was heated to the boiling point and poured upon tbe beateu mixture, which was at once put upon the stove in a double boiler. The custard was stirred until it began to thicken — say about five minutes— and the salt was added. Tlie custard was set away to cool, and when it was cold the flavor was added. The audience was cautioned agaiost lifting carelessly the smaller of tbe two moulds used in making the pudding. Miss Parloasaidit would be better to melt the jelly a trifle more in order to raise the mould easily than it would be to raise the mould quickly, and possibly jar the jelly so much as to mar the appearance of the dish. She said, also, that the space from which tbe smaller mould was taken must be tilled slowly with tbe preparation designed for it. Between the stages of work on the royal diplo- matic pudding Miss Parloa made two other dishes. For hiscait glad, half a cupful of water and two- thirds of a cupful of sugar were first boiled together for half an hour. Three eggs were beaten well aud Btiried into tbe boiling syrup, and the saucepou con- taining this mixture was placed in another of boil- ing water, lor eight minutes the mixture was vigorously beaten ; then the saucepan was trans- ferred from the pan of hot water to one of cold water, and the mixture was beaten until cold. A teaspoonful of v.auilla extract and a pint of cream whipped to a froth, were added and the mixture was again stirred well. It was put into little paper cases, shaped like cake pans and three or four inches long. These were made by Miss Parloa, who said they could be bought at tbe best restaurateurs if one did not choose to make them at home. A dozen and a half macaroons were browned in the oven, and after they had been cooled and had become hard on account of these processes, tliey were rolled tine. A layer of the crumbs was put on the cream in each case. All the cases were carefully placed in an ice-cream freezer and buried in ice and salt ; be- ing allowed to remain buried a long time. For coflee jelly, a box of gelatine was soaked nearly two hourb in half a pint of cold water. A pint and a half of boiling water was poured upon it, and when it had been wholly dissolved, a pint of sugar and a pint of strong (cooked) coUee wera added. The jelly was strained, poured into a bor- der mould, and set away to harden. In due time, when it was turned out, sweetene-l and whipped cream was heaped within the circle of jelly. In making the next dish, ham toast. Miss Parloa's first step was to cut cold boiled lean ham into thin slices and then into dice, and she said incidentally that if people would always cut meat or vegetable? into slices, then put the slices together aud cut them into strips, and finally cut across the strips at proper intervals, they would avoid giving tbe meat or vegetables that mashed appearance which is so common when they are en t up in the choppmg-tray. The work can be done rapidly and all of the pieces are of about equal size. Resum- ing her work she seasoned a cupful of the ham with salt, ptpper, a "speck" of cayenne and a quarter of a teaspoonful of dry mustard. She put a table- s oonful of butter into a small frying-pan, and whin it was hot she added a teaspoonful of floor. After stirring until the mixture was smooth and frothy she added two-thirds of a cuptul of stock ; stirring aU the while until it boiled up. This she Eeasoned with pepper, aud salt. The ham was added, and cooked tiva minutes, with an occasional Stirling. As soon as It was hot It wasspread upon slicesof toasted bread, and served. The last dish prepared was ham and eggs on toast. Trimmings from cold boiled ham wore cut fine and spread upon buttereil slices of toast. Theso were put into the oven for about three minutes. In the meantime six eggs and half a cupful of milk were beaten together, and .a teaspoonful of salt and a little pepper were aided. Two tablo-tpoon fills of butter were put into the saucepan with the mix- ture, and when this bad been heated so much that it thickened it was taken off, beaten for a moment and spread over the ham and toast. VIII. SWEETBREADS, PUDDINGS, FOOD FOR THE SICK. " We will first make a Danish pudding," said Miss Parloa, addressing her audience. " This cupful of tapioca was washed yesterday and has been soaking through the night in three piuts of water, measured liberally. I will put it in iho double- boiler and cook it for an hour, stirring it olte:i. I shall then add half a toacupful of sugar, halt a teaspoonful of salt and this tumbler of bnght jelly, mixing all together thoroughly. The pudding will be put into a mould that has been dipped m cold water, and be set away to harden ; and by aud by you shall eat it with sugar aud cream." While the Danish puddiugwas cooking a Swiss pudding was begun. The rind of a lemon was grated into a nint of milk, which w.as put upon the stove in a double boiler. A te^icupful of flour aud four tablespoonfuls of butter having been rubbed to. gether, the milk was poured upon them as soon 3,3 16 Iril/une Extra No. 85. it boiled. All the incrodienta vforo put into tlio Ucpilor to lio cookod (ive luiiiutes.vrith ii stirring •lur- ing i lie first two. The volks of live eggs and tliiee tablospoonfulsof su'-'ar were bcat.n togetber and Biirred into the boiling mixture, which was ininio- diiktely thonaftcr rcniovid from the lire an\v- dered sugar was gradually added. When the mix- ture was light and creamy four tab'.espoonfiils of wine were addeo, and then one-fourth of a cupful of cream, a little at a time. When th-j sauce had been beaten smooth the bowl containing it was set into abiisinof hot water, and the stirring was rt- euiued until the sauee was perfectly smooth aiid creamy— no longer. This condition was secuicd in a few moments. Early in the course of the lesson Miss Parloa had put a cnplul of rice on to boil in three cupfuls of ■water, and she now said that as it had boiled half an hour she would, as a second step in tiie making of a rice border, add a heaping toaspoonful of salt and two tabUspoonfuls of butter, and set tho rice back where it wonld simmer for an hour. She next spoke of sweetbreads, which are found in calves and lambs, near the throat or the heart. All the tough skin should be carefully pulled oU', she said, and the sweetbreads should be allowed to lie in cold water for ten minutes. They should afterward be boiled lor twenty minutes, no matter what the subscqueni mode of cooking it to be. Miss P.arloa first showed how to lard and bake them. Through each she drew four pieces of pork about the size of a match. She let the sweetbreiids lie in cold water for Uve or more minutes and boiled them twenty minutes, after which she spread them ■with butter, dredged them with pepper, salt and Hour, ana baked them twenty minutes in a quick oven. The way to broil was next shown. Sweet- bre.ids were split, and were seasoned with pepper and salt, rubbed with butter and sprinkleil with Hour. They were broiled over a quick tire for ton minutes, being constantly turned. For a ««i((^, a single sweetbread was split and cut into four pieces, ■which were seasoned with salt and pepper. A small tablespoonlul of butter and a like quantity of flour havini: been heated in a frying-pan, the sweetbread ■was put in, and was turned constantly until lightly browned. About eight minutes were required to cook it. Cream caace wa,*! served with the sweetbreads in each instance. A pint of cream, less half a cupful, w.TS heated to the boiling point, and into it was stirred a generous tablespoouful of flour mixed uuooth with the half-cupful of cream that was re- served from the pint. Pepper and salt wore added, and the same was boili d for three minules. Miss Parhia again gave her attention to the rico bonier. The rice was mashed very tine with a spoon and, after two well-beaten eggs had been added, was stinoil for three minutes. A plain border mould having been heated, the rice was turned into it and heated for ten minutes. It was then put where It would keep warm, and chocolate pies were made. Half a cupful of butter was bfaten until light, and to it was gr.iduatly added a cupful of sugar. The butter was beaten all the while, and a cream was soon formed. Three eggs were beaten till light, and were added, together with a cupful of milk, to tho creamy mixture. All the materials then received a thorouijh mixing. Three enpluls of llour, with which a teaspuouful of soda and two of cream of taitar had been mixed, were stirred into the tirst mixture, which was then flavoroa ■»vith lemon. Wa-shiiigton-pie plates were filled, and the cakes were baked about twenty minutes. When done they w^ere split, and upon one-balf was spread a fill- iug made from this recipe: Mix togeihi-r a square of Baker's chocolate, scraped, and a cupful of sugar, and add, very slowly, one-third of a cupful of boiling milk and the yolks of two eggs; simmer fur ten min- utes, taking care that the mixture does not burn; Uavor witii vanilla and have it perfectly cold before using, '{he two parts of tho pie were put together, and powdered sugar was spriukled upou tbe uoper part. The last dish made was a blanquette of veal. A quart of cooked veal, cut into small pieces, was used ; also, a cupful of cream, a large cupful of white slock, tho j'olks of four egg?, three table- spocmfuls of butter, a heaping tablesponnful ot llour, a teaspoouful of lemon-juice, and small quan- tities of Bhlt and pepper. The butter was put into a sauce-pan, and when it was hot tho flour was added, Tho mixture was stirred until smooth but not brown. The stock was added ; followed two minutes later by the cream and sea-souing. As soon as the mixture had boiled up, the veal was put in, to be cooked ten minutes, at the eud of which time tho yolks of the eggs, beaten together with four tablespoonfuls of milk, were stirred into the blan- quette, and the dish w as cooked a moment longer. It was served m the rice-border previously pre- pared. "Food for tho sick" was the topic of the afternoon talk, and Scotch broth was the first dish made. Miss i'arloa said this was excellent for con- valescents, being appetizing and nutritious. Among the ingredients was a two-pound piece of the scraegy part of a neck of mutton. This p.articular cut was employed because the muscles of a sheep's neck aro in such constant use as to make that part of tbe animal better-flavored and more nutritious than those parta through which the blood has run less freely. Miss I'arloa cut the meat from the bones and re- moved all the fat. She cut the meat into small pieces and put it into a 60up kettle, together vtitli Practical Cookerr/. 17 two slices of carrot, a slice of turnip, a stalk of celery and an onion — all cut fine, half a cupful of barley and tbree pints of water : and the brotb was allowed to simmer gently for two hours. The bones, with a pint of water added, also were allowed the same amount of time for simmenng. and the liquor was strained into the soup kettle. A tabl'spoonful each of butter and flour were cooked I OKether until perfect ly smooth, and then stirred into the broth ; aftT which salt and pepper and ateaspoonful of chopped parsley were added. The audience was cautioned against rapid eook'ng as a high temperature hardens the tibres of the meat, whereas a slow babbling renders the meat tendrr and secures a better flavor for the broth. The vegetableo should be cut very fine. Mutton is so nutritious and so easily digested as to deserve much attention as a food during convalescence. If it be properly cooked the peculiar flavor that is disa- greeable to some people is concealed, though the meat remains palatable. Mutton broth, which was recommended for patients whose food must he light, was next made. A pound of meat like that ii.sed for the Scotch broth was freed of fat and cnt into small pieces and w,'\s put itjto a saucepan containing a quart of cold water. When this water had become heated to the boiling point it was carefully skimmed. A table- Bpoon fill of barley was added, and i he broth was simmered slowly for two hours. In anticipation of making lemon jelly. Miss Parloa had soaked one-fourth of a cupful of gela- tine in one-fourth of a cupful of cold water for two hours. She now poured upon the gelitine a cupful of boiling water and added half a cupful of Rusar and one-fourlh of a cupful of leuiouiu ce. and afler straining the jelly through a napkin into a monld, she set it away to harden. For an oyster stow, the liquor was drained from half a pint of oysters and allowed to heat to the boiling point, when it was skimmed. In the mean- time, half a pint of milk was heated to the boiling point in the double-boiler. Into it were stirred a teaspconful of butter, the proper quantity of salt to pive the stew a good flavor, and the oys'ers. The iish was boiled up once, and served immediately. Miss Parloji cautioned her hearers against over- cooking oysters at any time. She then selected a number of large ones, drained them, seasoned them with salt and pepper, dipped them in melted butter and dredged them with flour. She broiled them over a qiiicii fire until the edges curled, and served them on buttered toast. After some English snipe had been cleaned the wings were cut off, as well as the legs at the first joint. The birds were cut open in the back, sea- soned with salt and pepper, dipped in melted butler and dredged with flour. They were broiled eight or ten minutes, and served on buttered toast. Cream toast was next made. Half a cupful of cream wa,s heated to the boiling point and .seasoned with salt. In the meantime two slices of bread were nicely browned. They were dipped in the cream and placed on a dish, and the remaining cream was poui-ed over them. For cracker gruel, a scant half pint of boiling water was poured upon four tablespoon fuls of pow- dered cracker, and, after half a pint of miik and half a teaspoouful of salt had been added, the mix- ture was stirred until it had boiled up once. Last of all, eggnog was made. The whit" of an egg was beaten to a stiff froth ; next a tablespoon- ful of sugar was beaten in ; then the yolk of the egg, acd finally a tablospoonful each of milk, water and wine. Before closing. Miss Parloa said that when using milk in di~hes for the sick the diseases of the per- sons who are to consume the food should be con- sidered. Long boiling hardens the albumen and makes the milk constipating, hence, if tuB patient be already constipated, great care should he exercised not to allow the milk or cream to heat above the boiling point. Miss Parloa said also that one could not use season- ings for a sick person that would suit a well person. More salt .and acid can and should be used in most cases when .seasoning food for the sick, while less sugar or other sweet flavor should oe used. Advice was aKso given not to send a too bountiful supply of food to the patient, and not to set any one dish before him fiequeutly just because it has tasted especially good at first. Miss Parloa emphasized the desirability of serving all dishes in the daintiest and most attractive ways, so as to induce au appetite which may be dormant. IX. BREAKFAST DISHES, BAVARIAN CREAM. AVINE JELLY, ETC. " These are my last public lessons in New- York this season," saidMiss Parloa. "I shall devote my time for the present to my courses of lectures out of town, but shall resume the giving of demonstration lessons and private instructions here in the fall." She announced that the morning's topic was " Breakfast Dishe.s." and that salt fish souffle would be prepared first. Eight good-sized potatoes had previously been pared and then boiled for half au hour. The water was carefully poured off, and the potatoes were mashed fine aud mixea with a pint of fine-chopped cooked salt fish. Three-fourths of a cyoful of hot milk, two generous tablespooufuls of butter, and small quantities of s.alt and pepper were added. Two eggs were beaten and stirred in, and the mixture was heaped upon thedishon whieh it was to be served, and placed in the oven for ten minutes. The whites of two more eggs wero beaten to a stiff froth. A quarter of a teaspoouful of salt was added and then the yolks. This prepar- ation was spread upon the dish of fish, which was browned in the oven, and served at once. A cupful of hominy was w.ashed in two waters and stirred into a quart of boiling water. A tea- spoontul of salt was added, and the dish was boiled 13 Tribune Extra Ko. 85. for noaily iiii Inmr. Miss P;irlo:i mixed togi'tlior a pint of tlio warm hoiniuv. a pint of milk anil n pint of lliiur. anil after boaliiiB two ORirs, she siirnd llji-m info tlio battor, aiUling a little sail at tlio time. Of this hatter excellent uriildlc cakes wore made; the Kriddle being very hot to prevcut tbe cakes from beiug touyb. For hominy muflinH. a teacupfill of boilinR water Mas poured upon two la'despoonf ills of lineunionked liominy. Alter tiftoen iniiiules' sinimerinii this inixinre was added to onecoiisisting of a eiipfnl anil .a hiiHOf boiling milk and a cnpful of Indian meal. 'J'he combined mixtures were allowed to cool, and when they were cool there were added to them two well-bo.iten eggs, two tahlespoontuis of suiar and a teaspoonful each of salt and bakiiiBpowdor. The batter was ponred into small pans that had been heated and bnttcred. Fifteen miuutis' baking gave dolicions mntTins. The first step in the making of com mufBns was to mix together in a sieve, and finally rub through it, a teacupfill of cornmeal, twice as much flour, a third of a eunful of sugar, a teaspoonful of salt, and three teaspoonfuls of baking-powder. Having put two tablespoonfuls of butter into a cup, Sliss I'arloa set the cup into a basin of hot wafer; and while the butler was melting, she beat three eggs very light and added to them a large cupful of milk. This mixture she tioured upon the dry ingredients, beat- ing well all the while. The melted butJer was added, and the mixture was ponred into buttered mufUn pans and baked twenty minutes. Miss Par- loa used wliite meal for the?o muflins, but said that yellow would have given about as goo'l a result. Seyeral fine slices of halibut, about an inch, thick, having been seasoned with salt .and pepper and allowed to lie in melted butter — covering both sides— for half an hour, were rolled in flour, and broiled for twelve minutes over a clear fire. The lialiliut was served on a hot dish with a handsome garnish of parsley and shoes of lemon. Miss Par- loa said that about three tablespoonfuls of melted butter should bo allowed for e.aeh pound of tho un- CnoUed fish. Halibut w.as .also served with maltre d'hrtte) but- ter, which was made by beating four tablespoon- fuls of butter to a cream and gradually beating into it a tablespoonfiil each of lemon juice and vinegar a teaspoonful of chopped parsley, half a teaspoon- ful of salt and a quarter of a teaspoonful of pepper, liolh sides of a broiler having been buttered, the slices of halibut, seasoned with salt and pepper, were coo'sed oyer clear coals for twelve miiiiite.s, receiving a turning frequently. The fish was placed upon a hot dish, and over it was spread the maltie d'h&tel butter; a spoonful being used for each pound of tish. Liver was cooked in n variety of ways. First, slices werodipre 1 in butler and lightly in flour, and broiled eight or ten minntes over a bright tiro. A pound of liver was cut into small thin pieces, nod after four tablespoonfuls of butter had been Leuled, tho meat was cooked in it slowly for four minutos. Two tablespoon fu's of lioiir. a teaspoon- ful of curry powder, two slices of onion, a " speck " of cayenne and «mall quantities of Bait and p.-pper were added, and after two minntes' cooking a cup- ful of slock was slowly iinded. The dish, after it had once boiled up, was announced to be a curry of liver. For liver santd, liver was cnt into very tbin slices, and seasoned with salt and pepper. Two table- spoonfuls of butler and a largo tablcspoonfal of flour were heated together in a small frying-pan. and tho liver was laid in and browned on both sides. Two tablespoonfuls of water, one of wine, and a tablespoonfiil of chopped pirsley were added, and after Miss Parloa had tasted of the dish, to as- certain if it were salt enough, she boiled it up once, and served it. A pint of potato balls were cnt ont of raw po- tatoes with a vegetable scoop, and boiled gently for twelve minntea. The water w.as drained from them, and a cupful of boiling mi'k substituted. A tea pionful of butter, a like quantity of eliopped parsley and a scant teaspoonful of salt wer« added, and the dish was allowed to simmer eight min- utes. '■ We will begin with wine jelly," s.aid Miss Par- loa at her next lecture. A bnx of gelatine had beeti soak-d two hours in half a pint of cold water. Upon it was poured a pint and a half of b dling water, and a stirring followed until the gelatine was dissolved. A pint of sugar, a pint of sherry and f he juico of a lemon were added, and part of thi jelly was strained through a napkin into a border mould. When it had become slightly h >rdened—r» bed of ice being used to promote the hardening — a row of fresh strawoerries was laid upon it. A little more jelly was poured in, to hold tb" fruit in place ; and when it had becorre somewhat solid the re- mainder of the jelly was added, and tho mould put into the ice chest. The making of a bitd's-nest pudding vtpxt ahsorl>cd the attention ot the audience. The je'lv for it had been preoared at the same time as the wine jelly, the processes being similar. Half. a package of spark- ling gelatine bad been soaked for two hours in ha'f a cupful of cold water, .ind upon it had been poured enough boiling water to make, with the juice of si.x oranges, two cunluls and a half of liqnor. After this water and orange juio and a smill cupful of sugar had been added, the jelly had been stirred well, and strained into a shallow dish. This was where it was found when Miss Parloa announced that a birdVnest pud- ding was in order. A plate of " straws " was pro- duced, and it w.as explained that they were ob- tained in this way : Peel was removed fr.-.iu halt a dozen oraiigi>s in quarters, and allowed to lie oyer niglitiutwo quarts of water. The next mort'ing the peel was cut into thin strips with seis^oi-s. and boiled in fresh water until tender. The strips were drained in a sieve, and simm-rcd half an hour in a syrup made of halt a cupful of sugar and a pint of water. They were then put into a bowl, and re- Practical CooTcery. 10 inained tliere over liisilit. On the day of tlio lecture a pint of Bn^arandof water were boiled together for twenty minutes, and the syrup fell in threads from a spoon (fitli which a quaiifity was di.-iped ut>. Tlie oracge peel straws were boiled li.nlt an liour in this syrup, and then removed and i>iNG.— Hutter a pnd.ling (lisli, and lino the boltoiu and cideswilh nIicis of Blalc lake (sDOUBe cuke is best), pare and slice thin a larjje pineapple; plaee in the disli first a l:i.v<-r of pineap- ple, then f-trew with sngar, then more pineapple, and EO on nnlil all is used. Pour overa^mall leaiupfiil of water, and cover with slices of cake wlueli have been dipped in cold water; cover the whole with a buttered plate, and balie slewly for two hours. Kiiisics.— Whites of six fan*; one pound of pul- verized sugar , one drop of rose oil. Put the suK.ar lu the dish first, and drop the whites of ecBS (un- beaten upon It. Jieat thorn together thor.)U({hly for two hours. Drop on tins with a teaspoon, turinnu fcioon round ami round until the cakes axe very lii^h and end in a point : this will liive them a fluted appearance. When baked and still hot, stick two of them tofiether, using a little while of egg if necessary. Lay them very eaivfnlly upon an lu- ■verted sieve to cool. They may also ho squeezed through a nieringuo bag like lady-liugers, or they may be dropped in smooth round cakes. Lkmo.V J'uddino.— Grate the peel of ttvo lemons and add the juice of one; mix with two crackers. Add three-fiuarteis of a pound of sugar, yolks of twelve eg^s, whites of six, three-quartersot a pound of melted butter, half a pint of tliicU cream. Mix well together, line the dish with a very thick paste, pour the mgiedunts iu aud bake one hour. Eve's Pudding.— (Jrate three-quarters of a pound of bread, three-quarters of a pound of suet, three- quarters of a pound of apnies ; tbiee-quarlers of a pound of currants, lour eggs and the peel of a lemon Kiated. Put into share aud boil three hours, toerve with rich sauce. Elkction Cake.— Five pounds flour, one and three-quarter pounds butter, two iiounds sugar. two pounds stoned raisins, one nutmeg, half pint brandy, one gill sherry or Madeira wine, one pint yeast, one quart new milk. Jiuh part of the butter into the flour, as it would not rise so well with the ■whole, or meli it in the milk, as it rises better to bo wanu. Add the milk and yeait at tiighf. If well nscn in the inorninp, add fho other iugredie:;ts: if not, let It staud till well risen. Flour, butter, milk aud yeast to bo put together at night. Bhaised Tongue.— Wash a fresh beef tongue, and, -with a trussing needle, ruu a strong twine through the roots and end of it, drawing tightly enough to have the end meet the roots; then tie firmly. Cover with boiling water, and boil gently for two hours; then take up and drain. Put six tablcspeonfuls of butter in the braising pan. and ■when hot put in half a small carrot, half a small turnip, and two onions, all cut lino. Cook live min- utes stirring all the time, and then draw to one side. Koll the tonguo in flour, and put in the pan. As soon as browned on one side, turn, and brown the other. Add one quart of the water in which it was boiled, a bouquet of sweet herbs, one clove, a sm;ill piece of cinnamon, and salt and pepper. Covei, and cook two hours i.i a slow oven, basting olten with the gravy in the pan. and salt, pepner. and Hour. When It has been cooking an hojr aud a half, add the juice of half a lemon to the gravy. When doue, take up. Welt two tablespoonfuls of glaze, and pour over the tongue. Place iu the healer uniil the gravy is made. Mix one tablespo.mful of coru- staieh with a little cold water, and stir into the boiling giavy, of which there should be one pint. Boil one minute ; then strain, aud pour around the lonctie. (janiish with parsley, and sirve. ^■NOW PtDDlxo.— Dissolve half a box of gelatine overnight in one and a half pints of warm water, riie next uiorniiig add the whites of four egus, two scant teacupfiils of powdered sugar and ouc tea- spoonful of extract of vanilla. Beat l he mixture lor an hour, then turn it into a m»uld and set it upon ice. tservc with Koldoo sauce. GiLDEN .Sauce.— Make a smooth boiled custard wiih the yoiks of tUjee eggs, half a cupful of sugar aud a pint of milk. Flavor it to taste. CiiEAM A LA Vkrsailli;s.— One quart of railk.h:il£ acuplulsugar, half a teasooouful of vauiUa extract, hall a teaspoon I III ot salt, seven eggs.two tablespoon- fuls of water. Put the sugar in a small tryiug-pau and stir uuiil a very light brown. Add the water, stira moment longer, and mix with the milk. Beat lue cgas aud salt with a spoon. Add this mixture and llie vanilla to the milk. Butter a two-quart char- lotte russe mould lightly, aud put the custard in it. Put the uKiuld into a basin ot warm (not hut) waiei and bake slowly until the custard is tiriu iu the centre, ft should take forty minutes; but if the oven is quite hot it will be done iu thirty minutes. Test uy putting a knife dowu into the centre, for if the custard is not uiilky, it is done. Set away in a cold place until serving lime. It must be ice-cold when eaten. Turn out on a Hat dish and pour caramel seed over it. LoAK Cake. — Two quarts of sugar, seven cupfuls of butter, six quarts of silted flour, six pouuds of fruil, one pint of wine, one pint of yeast, eight untf megs, mace, twelve eggs, one quart of UMlk. It should be made at such an hour (being governed by the weather) as will give it time to get peructly light by evening. It should staud about six hourj in sumnirr aiid eight in winter, put iu half the bultorand eggs, and the milk, flavor and yeast, aud beat thoroughly. In the evening add the remainder of the batter, rubbing it w^ith the sugar, the rest of the cgg«, and the si>ice. Let the cake rise again until morning ; then add the fruit. I'ut iu deep pans, and let rise about half an hour. Bake from two to three hours in a slow oven. C'ooKli~s.— Take one heaping cup of sngar, twelve tabl.'spoonl'uls of melted butter, six tablespoonfuls of hot water and one teaspoonful of soda. Mix quickly, with flour enough to roll; roll thin, and bake in quick oven on well-greased tins; keep in a stone jar. Ckkam Ca>;dv.— One coSrc-capful of white susar. Pracfkal CooJcenj. 21 four tablespooiifuls of hot wafer to dissolve it; boil, without stirrii.g, iu a bright tin pan until it will crisp in water, like molasses candy. Just before it is done put in one-Quarter teaspoonful of pure cream of tartar and a tcaspooulul of epseuce of lerann, vanilla, or peppermint. When done, pour into a battered pan. and when cool enough to handle, work like molasses candy until perfectly while ; pull in strips of the thickness of yimr finger and cut in thort pieces with the shears. Lay on buttered paper on plates. Potato Croquettes.— Season cold mashed po- tato with pepper, ealt r.nd nutm'p. Beat to a cream, with a tablcscooulu! of melted butter to every cupful of potato. Bind with two or three beaten es-gs, and add some minced parsley. Rull nto oval balli^, dip in beaten egg, then in bread crumbs, and fry in hot lard or dripoings. Pile in a oyiamid upon a flat dish, and serve. They are nice ivith a little cream beaten up with them. Pressed Veai,.— Boil a beef tongue the day be- fore it is used, and alike quantity of lean veal. Chop very fine. Seasou the tougire with pepper, powdered sweet herhs, a teaspi onful of mustard, a little nutmec and cloves, a pinch of each; season the veal in like manner, vvilh the addition of salt. Pack in altoiuale spoonfuls as irregularly as possi- ble, in cups, bowls or jars which have been well buttered. Press very hard as you goon, smooth the top, and cover with niclted bulter. When this coo^s close the cans, and keep in a cool, dry place, lurn out whole, or cut iu slices for tea. It is a pietty and savory relish, garnished with parsley or the blanched tops of celery. Breadf.d Eggs.— Boil the eggs hard, and cut in round, thick slices; pepprr and salt; dip each m beaten raw egg, then in fine bread crumbs or pow- dered cracker, and fry in nice dripping or butter, hissing hot. Drain oil every drop of grease, and serve on a hot dish lor breakfast, with sauce, like that for fricasseed eggs, ponied over them. Nkapolitan Pudding— One large cno of fine bn-ad crumbs soaked in milk; three-quarters of a cup of sugar; one lemon, juice and grated rind; six eggs; half a pound of stale sponge cake; hall a pound of almond macaroous: halt a cup of jelly or iam, and one small tumbler of sherry wine; one half cup of milk poured upon the breadcrumbs; one teaspoonful of melted butter. Rub the butter, and sugar together ; put tho beaten yolks in next ; then the soaked bread crumbs, the lemon juice and rind, and beat to a smooth, light paste before add- ing the whites. Bulter your mould very well, and put in the bottom a light laverof dry \iread crumbs ; upon this a layer of macaroons, laid evenly and closely together. Wet this with wine and cover with a layer of the mixture: then with blices of sponge cake, spread thickly with jelly or jam : next macaroons, wet with wiue, more custard, sponge c;ike and jam, and so on unlil the mould is full, put- ting a layer of the mixture at the- top. Cover closely, and steam iu the oven three-quarters of an hour; then remove Ihe cover to brown the top. Turn out carefully into a dish, and pour over it a sauce made of currant jelly wanned and beaten up with two tablespoonfuls of melted butter and a glass of pale sherry. Fri iters.— One pint of flour, four eggs, one tea- spoonful of salt, one pint of boiling water. Stir Ihe flour into the water bv degrees, and stir until it has boiled three minutes. Let it get almost cold, when beat in the yolks, then the whitesof the eggs, which must be previously whipped stiff. Presf.rved PiNEAPrLE.- Pare, cut info slices, take cut the core of each one, and weigh, allowing pound for pound of sugar and fruit. Put iu alter- nate layers lu tie kettle and pour in water, allow- ing a teacupful to each pound of sugar. Heat to a boll; take out tho pineapple and spread upon dishes in the sun. Boil and skim the syrup half an hour. Return tho pineapple to the kettle and boil fifteen minutes. Take it out, pack in wide-mouthed jars, pour on the scalding syrup, cover to keep in the heat, and, when cold tie up, first putting bran- died tissue-paper upon the top. Fig Layer Cake. — Twocnnsof white sugar; one- halt cup of butter; two and a half cups of flour; one cup of milk ; two teaspoonfuls of baking-pow- d»r, and the whiles of eight eggs; flavor with va- nilla. For the filling take one cup of stoned raisins and one lemon, peeled; chop together; then add one-half-cup of water and one cup of sugar. Apple Custard.— Peel and core eight or ten medium-sized apples ; lay them iu cold water until the syrup is prepared in which to boil them; make a syrup with a teacupful of water, the grated .yel- low rind and juice of one lemou, and a few pieces of stick cinnamon. When the syrup becomes clear put in the apples and timiner uutil soft. Take up he apples in in a draining spoon, and put them on \he dish in which they are to be served; boil np tho syrup and pour over them; make a soft custard with the yolks of four eggs, three tablespoonfuls of powdered sugar, aud a scant quart ot milk. When cold spread it over the apples. Whip the whitesof the eggs, flavor with lemon, and place on the cus- tard. Color in the oven. Stuffed Cabbage.- Take a large fresh cabbage and cut out the heart ; fill the vacancy with stuffing made of cooked chicken or veal chopped very fine and highly seasoned, and rolled into balls with yolk of eggs. '1 ie the cabbage firmly together and boil in a covered kettle for two hours. Lobster Fritters.— Cut the meat of a cold boiled lobster into dice and mix the lobster fat with it. Add three-quarters of a cupful of mushrooms cut into dice. Season this mixture with celery salt and cayenne pepper. Put a piece of butter, half the 8 za ot an egg, into a saucepan, and when it bubbles stir in a tablespoopful of flour Let the flour cook a little, then add a cupful of cream and some hnely minced parsley. Stir until the sauce thickens, tnen add the other ingredients, and stir well until they become scalding hot. Remove from the fire and 22 Iribnne Extra No. S3. siiriii the wcll-boiitcMi yolUsof tlirco cgK-". Spread iliis uiixtuiv an iuch tliiek upon a buttcied disbaiul sel It upiiii ice 10 liocoino chilled. Tlioii cut it into small uanilleloBiiimti, :iiid roll llieiii in tntlei' bat- ter, or I'eateu euiis auii bioud cnuubs. Fry tUcm iu boil'.ng lard. VOLS-Air-VICNT WITH StUAWBI RRIKS.— Wlien tlio pa;e-.sbellti ate nearly baUed draw tliem to tiic edije oftbeoven and brnsli llio top oTpr with wbite of vug beaten up with a litllo water aud slisiUtly Kwoftioned. Spnuklo susar over them, and i-turii tbem to the oven. \V hen they are done, till them with Iresh or preserved fruit, sprinlvling a liiilo suKur over fresh Iruit. Serve them wiihout the li.ls wiib a spoonful of whipped cream upon each patty. Pkune ruDDiXG.— Scald ouo pouud of French p.uiics, let them swell in tbo hot water till soft, iiraiu aud extract tho stones, spread on a dish aud dredge wilh Hour; take a gill of milk from a iiiiart. t.tii- luto It gradually eight lablespooululs o( sifted Hour; beat six eggs very lisht and stir by degrees into remainder ot the quart ot milk, altein.itiug ■with ihe batter; add prunes, ouo at. a time; boil two hours and serve with wiue sauce or cream. Cottage Pudding.— One cup of sugar; half cun butter; one egg: cup sweet milk; tablespoon lul soda, ilissoived lu milk ; two teaapoonlul cream tartar lu the tlour; three cups flour: half tea>p.)onful extract ot lemon. Sprinkle a liillo sugar over the top just before putting in tho oven, bake lu a small bread- pan, and when done cut in siinaics. aud sei ve w.tu .-:uiL-e mailo of two table.-ipoonful b.itter.cup of sugar, tablespoonful tlour wet with a little cold water and stirred until like cream: add a pint of boiling water, let boil two or three minutes, stirriug all the time. After taking from tho lire add half teaspooQ- ful extract of lemon. Clam Soup.— Fifty clams; onoauartof milk ; one piut of water; two tablespooiifus ot butter. Uraiu oil' th? liquor from the clams and put it o-\ er the tiro with a few bits of Cayeuno pods, half a dozeu blades of uiaco aud salt to taste. Let it boil for ton min- utes, then put lu the dims and boil half an hour, keeping the pot closely covered. If you dislike to seo the whole spices lu the tureen, strain them out bi->fore the clams are added. At the end of tho half Lour add tho milk, which has been heated to seaUf- uig, not boiling, iu another vessel, lioil up again, taking care the soup does not bum, aud put iu the butter. Serve without delay. Li;mon' Custahd.— Twelve eggs; twelve cupfuls of sugar; six lemons; one tablespoonlul of flnur; two leaspoonfuls of cream, tjirato aud sauecze iho lemons, mix the sugar well with them, add the well- beaten yolk(iijhelli (maecaroni) cooked aud dressed with tomato sauce, flavored with onion. Koval Choqukttes.— Koast a plumn. lender rhickeu. aud wuen cool, chop the white nieatns tine as uossible, then pound to a smooth paste. .Scald a sweetbread and remove Iho siuews. Fry it brown in butter, then let it cool. Pound it to a smooth paste and add it to the chicken. Season to taste with pepper and salt, and add a well-beaten egg. Moisten it with rich cream, aud work into it a tci- spoontul of flour to give it consisteucv. Stir it well over the fire until it becomes hot. then spread it upon a buitered dish to cool. Form th:^ niixturu into cork shaped croquettes, aud egg, bread crnnib, and fry tbem lu the usual way. Neapolitan Cake.— Dark part: One cupful of butter; two cupfuls of brown sugar: cue cupiul of molasses; oue cupiul of strong, cold collce: four and a half cupluls of flour; four eggs; two tea- spoonfuls of soda well silted with the Hour; two teasDoouf nls of powdered cloves; two teaspooululs ofeiiiiiamou oue teaspoonful of powdor,-d mace; ouo pound of stoned raisins; half a pound of ehoppLd figs; halt a pound of well washed and dried currants. Bake in jelly-cake pans. White part: One cupful of butter; fonr cnpfuls of flour; four cupfuls of sugar; two cupfuls ot sweet inilk ; two cupfuls of eoru-starch; wnitesof eight eggs; six teaspoonfuls of baking pcvder; flavor to taste with bitter almond. Bake in jellv- cake p ins. Grate tho peel aud squeeze tho ,uice from two lemons; add enough pulverized suga^ to stifteu the juice; spread it between the cakes, u#ng alternately a white aud a dark cike. Frost the top aud sides of tho cako with lemon icinc. Frksh Pineapple.— When properlv prepared this is a delicious fruit for dessert, but .is usually served cat round in slices it is uaught. It should bo care- fully peeled an 1 all the "eyes" taken out in tbo morning of the day on which it is to be used. Leava the toomost plume of green leaves, aud sot the fruit on tho dish 111 which it is to be served. Then dust it thickly wilh powdered sugar and let it stand until it IS to be served. Tear it apart with a fork, bidding the plume of greeu leaves with the loft hand. This mode of serving iusurjs tho rotontiou of thench juicos. Lamb Cuilets a la Conde — Cut and trim a dish of cutlets from a neck of lamb. Larl them thickly with sm ill strips of trntlli'v anchovies and gherkins, and surround each eutlet with a season- ing made with fine breadcrumbs, niu^hrooius. a few eliives, a small quantity of shalots, some capers, the yolks and whites of two liard-boiled ecgs. all elioppid very line, and moistened with olive oil and a small piece of butter, till of a proper consistouoy. Practical Cookery. 23 Add pepper hih! fe»U to ta'te. Keep the seasoning in pl.ce on tucb cutlet with a small piece of tiie franepar.-ni ^t]n that covers the lat iii (lie inside of tifteu il slightly with bre.id or cracker crumbs. Aild Two or three weil-beateu eggs to bind the inixlurc. Form the croquettes, esK and bread-crumb Ihcm and fry them delicately in boiling lard. Uisbetler to use a wire frying- b:isket for ciociuctles ot all kinds. .Sally Lunn.— Three ecg.g, one pint of sweet milk, Ealt, two tables]>ooiifulsof lard or butler (or one tablespoonfulof each) melted, three pints of flour, halt a pint of hop yeast. Separate the yolks aud whites of the eggs and bene them very light. Add themilk totheyolk.s, theu the salt and flour and whites. S(ir in the yeast and heat ail together until very light. Butter the cake or bread-pan, ponr m the batter and let it rise over night. Bake an hour or longerin amodeiato oven and servo it hot for breakfast. Biscuit Glace.— Make a quart of rich boilei cusiard, flavor it with vanilln, aud let it cool. Theu mix with it a quart of grated i.ineaiiple or mashed peaches. Stir ihem well together and add enough tugar to allow lor Ihe loss in freezing. Freeze in the ubiial way, stirring in a pint of cream, whipped, when it is beginning to set in the freezer. Tartly fill iittle paper cases with the misluro and smooth the tops nicely. Place them carefully in the cleaned and dried freezer and let them remain im- bedded iu ice for several hours. Sometimes the cases are filled with pistachio or chocolate ice- cream, in which case blanched almonds are laid over the tops when they are seived. Or they may behlkd with fiozen whipped cream and served with a spoonful of some bright sheibert upou the top of each. Cream Sponge CARe.—yoIksofeighteggs beaten to the lightest possible cream, two cupfuls of sugar, tliroe teaspocipfuls of baking-powder sifted well with flonr. Bake in thiee jelly-cake pans. Make an icing of Ihe whites of three eggs and one pound of sugar. Spread it between the cakes aud spriukla grated cocoanut thickly over each layer. It is de- licious when properly made. Icc:-Cream Cake.— One pound of sugar, ona pound of flour, half a pound of butter, whites of eight eggs, one teaspoonful of soda, two tfaspoon- fuls of cream of tartar, one tablespoonful of extract 01 almond, one-third of a cupful of sweet milk. Dissolve the soda in a tablespoonful of warm water. Bake In jeJly-cakc pans. iPA_Ki.sH Cri;am.— Ore ounce of isinglass (the kind that comes in long pieces and is clear), oue quart of milk, ioitr eggs, sugai to taste. Dissolve the isinglass in the milk. B^at the yolks of the eggs to a cream with a little sugar, stir in the dissolved isinglass, raste to see if it is sweet enough, then stir it over the fire until it is just ready to come to a boil. Remove at ouco and flavor with vanilla or wine. Have the whites of the eggs beaten to a stilf froth, aud stir them into the cusiard as soon as it is removed from the fire. They will remain partly on top. Four the mixture into moulds aud set iu a cool place. In twenty-fours it will be ready to use. The top should look clear as amber and the custard should be below, forming two separate layers. It should be served with sauce. Fried Chicken.— Cut the chicken into sis or eight pieces. Season well with salt aud pepper. Dip in beaten egg and then iu fine bread crumbs in which there is one teaspounful of chopped parsley for every cupful of crumbs. Din again iu the ecg and crumbs. Fry ten minutes lu boiling fat. Cover the centre of a cold dish with Tartare sauce. Ar- range the chicken on this aud garnish with a bor- der of pickled beets, or it can be served with cream sance. Fillet OF Brkf A l'Allemant>.— Trim tlio fillet aud skewer it into good shaiie. S^^asou well with pepper and salt. Have one ea-g and half a tea- spoonful of sugar well-beaten tog'jther ; roll the fillet in this and then iu uread crumbs. B.ike in the oven for thirty miuutes. Serve with Allemand sauce poured around it. Stkawbekry Cream.— Three pints ot straw- berries mashed fine. Strain the juice, and add a heaping cup of sugar, aud then gelatine soaked aud dissolved in a teacup of boiling water. Add a pint ot whipped cream aud pour into moulds. Gold Cake.— One cup of sugar: half a cup of butter; two cups of flour ; yolks of six eggs; grated rind and juice of a lemon or orange; half a tea- spoonful of soda, mixed with the flour, and siftad twice. Cream the butter ; add the sugar, then the beaten yolks and the flour, beating hard for sev- eral minutes. Last, add the lemon or orange juice, aud bake : frosting, if liked. Crullers.— One pint of sweet milk, one pint of sugar, quarter ot a pound of butter, three or four eggs well beaten separately, two tablespoonfu's of cream of tartar, about two pounds of flour, or just 24 Tribune Extra 2fo. 85. rnoiish to niiikp a very soft doagli. rose water and pratcnl nulini'K to taste. Koll out thin; raako tlie cakeH small nnct round, will) a hole in the criitre. Fry m boiiinj! l:iid, and after draniinc tlicin well roll tbeni in powduruii susar flavored with eiiiua- mou. A little brandy may be added if liked. KUT CaN1)Y. — Tliree poiimlN of wliile HU^'ar ; half » piu» of water : half a pint of vineRir; quarter of a pound of butter; one pound of hickory-nul kernels. Put the .susiar, butter, viii"'-'ar and water tncitlier into » thick Kauee-pan. When it becins t.i thickim add the nuts. To test it, take up a v.ry .small <|iian- tity as ((uiekly as po,smV)to directly from the centre, takinic c;ire not to dis:urb it any more than is neces- sary. JJtop it into cold water and rtnnovi' from the lire the moment the little p.irticlen arc brittle. Tour juto bultereJ plates. Cannicd I'lNKAPPLE. — Pare rip", jiiiiy pine-ipples and cut them into slices an ineli thick. Allow <|uar- ter of a oound of tupar to each pound of fruit. Put them into the preservini; ketile tmjether, and if there is not enough juice add very liltio water. As Koou as they are well scalded through put into hot jars and seal at once. LonsTKU Safce roR Roiled Fisn.— One small lobfter, four tablespoonfuls of butter, twoof Hour, onc-tiflh of a teaipoonful of Cayenne, two table- spoonfuls of lemon juice, one pint of boilinu water. Cut the meat into dice. Pound the "coral" >vith one tablespoonful of the butter. Kub the fhrnr and the remaiiiiler of the butter to a smooth p;isti'. Add the water, pounded " coral," and butler, and the seasoning. Simmer five minutes, and thuu strain on the lobster. Uoil up once aud servo. HOUSF.KKEPFU'S POTATOES.— One quart of cold boiled potatoes, cut into dice; one pini of stock, one tablespoontul of chopped parsley, one of butler, one teaspoonful of lemon juice, suit, pepper, feea- Bon the potatoes with the salt and |)Cppcr, and add the stock. Cover, and simmer twelve miuutos. Add lemou juice, butter, aud parsley, and simiuor two mlLuies longer. CniCKEX Souffle.— One pint of cooked chickcu, finely chopped; one pint of cream sauce, four egijs, a little onion juice, salt, popper. Stir the chicken and seasoning into tlie boiling sauce. Cook two minutes. Add the yolks of the eggs, well beaten, and set away to cool. When cold, add the whites, beaten to a slid froth. Turniutia buttered dish, and bake half an hour. Servo with mushroom or cream sauce. This dish must bo served the moment it is baked. STI5AWBERUY SpoNGE.— Ono quart of strawber- ries, half a package of gelatine, one cupful and a half of water, one cupful of sugar, the juice of a lemon, the while-i ot four eugs. Soak the gelatine for two honrs in half a cupful of the water. Mash the strawberries, and add half the sugar to them, lioil the remainder of the sugar and the water gently twenty minutes. Ivub the strawberries through a sieve. Add the gelatine to the boiling Hyiup aod take from the lire immediately; thou ad^ the strawberries. Pl.ico in a pan of ico walor and beat five minute.s. Add tho whites of esgf and boat until the mixture bo;;iui to thicken. Pour iii the moulds and set aw.ay to harden. S rye with uut'ar and cream. Kaspbcny aud bUckborr.v apansos are made in the same way. Maids oif Hon'OIS. — Ono capful of sweet milk, one of sour, one of su^ar, a lemon, tho yolks of four egas, a speck of salt. Put all tho milk in the double boiler aod cook I'util it curdj; then strain. IJub the curd through a, sieve. Boat the bugar and yolks of eggs together, and add the riud aud juico oi ihe lemon, and tho curd. Lino little oalty p.in8 with pulV or chopped past*, rolled very tliin. Put a large spoonful of the mixture in each one. an ! bake from fifteen to twenty minutes in a moderate oveu. Do not remove from the pans until cold. Amiikust PfDDlNG.— Three-fourths of a cupful of butter, three-fourths of a piut of BU.';ar, four eggs five tablespoonfuls of strained anph', the graiod riud ane Perfume.— Gather all the fragrant roses you can— no matter if you are a week gathering. — and when you get a good many, take an iron mor- tar aud pestle, like a diuggist "has, fill the mortar aud pound the leaves to a pulp. It will bo quite l.ke a lump of dough. Then take your thimble and use it foi a measure — till it full of the mixture, empty out into j'our band, and between your palms roll and roll, until you make .a compact little ball, round as a marble. Make up all your rose dougli material this way, p'ace on plates aud dry in the suushiue. They will be dark and brown-looking, out '• The scent ot the roses will cliug to them still." These are to put in drawers and tru iks aad 26 Jribune JSxtra Ho. 85. biinilboxes. and ainoiic your l)rd and table and towel Ini.ii. ami tli.-v will bo jiist as fra«raiit fur years as wlieii ym plucked the slicirl-Iivod beauties and liiuiod your lace lovingly down iutoilieir fiJow- iuts red bearls. 1 have made beads of tliem by uiak- iuK tliem a trillo smaller and drying tliem with pins stuck tlirouab tlio ccntros. Then thov caji be btrimc- Airain. 1 liave made thorn into little thin cakes the size of cracUers. Tlioy are nice any way, for the iireatcliariM remains the same. Now sup|)os- inu' an old blind man didn'tdio and will you his (in box and all his traps, incindine an apotlieeary's mortar and pestle, like he did me. Not linelv. 15iit '•where there's a will," etc., etc. You can take your Btew Uetll* and your potato-masher in a pinch.— [Weekly llawkeye. HoJiiNY Cr.oQUETTi:s.— To a cuplnl of cold boiled homiuv addataMe.-poonlul of nielied butter; stT •well, then add gradually a cupfui of milk, slirrini: andmisiiins the hominy until it becomes a soft, nmoolh paste. Then add a teaspoonful of white KUisar and a well-beaten esg. Kidl into oval balls Willi llonre.l hands, roll in beaten eggs, then lu bread crulnb^^. and try in boiliiiiJ laid. Salmon Pattiks.— Cut cold cooked salmon into dice. Jleat about a pint of ibe dice in half a pint of ci-fam, or Uollandiiise sauce. S-asou to taste with Ccycn'nc peup.r and salt. Fill the shells and serve. Cold cooked lish of -any kiml may be made lulo paliiesiii this way. Use auy lish sauce you choose —all .lie equally good. Siiiltm:D Kr,(iS.— Hntter a dish, and bre.ik into a numlicrof efc'RS, laking care that they dn not en- croach upon each other enough to break the yolks. Sprinkle pepper and ealt over them, put a small piece of butter upon each, aud add a tablespoon ful of cream for each egg. bake in a hot ereu uutil the •whites are set. Nun's Toast.— Cut four or five hard-boiled escs Into slices. Put a piece of butler half the size of an egg into a sauin-pan. and when it begins to bubble add a finely chopped onion. Let the onion ccok a little without taking color, then stir in a teaspoon- ful of flour. Add a cuptul of m:ik, and stir uutil it becomes J-mooth; then put in the slices of egi^s and let them get hot. Pour it over ueatlv Innimed dices of hot buttered toast. The sauce u^usl be Bcasoncd lo taste with pepper aud salt. COKN Loaf.— Four eggs, whites and yolks beaten as light as possible, separately ; one quart of corn meal: qnarler of a pound of hntter; two qu .rts of boiliiig milk; a tea.spooul'ul of salt mixed well with the corn meal. Melt the butter iu the milk, aud Bcald the corn meal •with it, beating and stirriuu ■well until It becimies perf :!etly smooth, then arid the light yoiks and lastly the stitUv beaten whites. Bake in a quick oven. Half tUj quantity wUl make a good sized loaf. TuANSPAiir.NT PcDDrsG.— Butter a pudding dish, and line it with slices of stale sponge cake cut an inch thick. I'ut stewed or ripe IrcsU fruit, or pre- jervcs, in the bottom of the Uisb upou the cake. Beat to a cream the yolks of eight eggs, quarter of a pound of Migar and half a pound of bntl'r. Flavor to taste with rose or peach water, add half a grated nutmeg, ami stir in lightly the slifllv beaten whites of the eggs. Pour the mixture over the fruit and bake half an hour. Beat the whites of four eggs to a stiflfroth and add four tablespoonfuls of sugar; spread over the pudding af'er it is baked and re- turn it to the oven for a few minutes to color. To be eaten cold, with or without cream. Tir-Top Cake. — One pound of sugar, one cupful of buvier, four eggs, one cupful of milk, one pound ofchopp d raisins, half a pound of chopped ligs. half a grated nutmeg, one small teaspoonfiil of soda, one teaspoon ful of cream of tartar, flour lo make it of a proper consistency. PofAiOKs A LA N'KiGr;.— Hoil or hake the piti- toes. raasli theiu well. dre»8 thein with cre.nn, but- ter aud salt, aud pr>--is them through a colander into the hot dish ill which they are to be served. Pile theiu up high and serve very hot. Spinach. — Wa-vh aud pick over carefully a peck of young aud fleshly guthereil spinach. It is better lo wash it ill several waters aud then, that it may bo entirely free from gi^it or sand, throw it liually iuto fresh, cltar water. Drain it well by shaking it iu a seive. lioil it about hfleeu or twenty min- utes, in slightly (-ailed boiling water. Wheu ten- der, drain it well, shaking it about iu a coiaiider until quite dry. Serve it on pieces of toast, dipped for a niomenl in the water the spinach was boiled in. Season with pepper and salt aud put plenty of butter, cut into small pieces, ovor it. Garnish the dish with slices of hard-boiled eggs. SlACAiioxi A l'Italik.nxk.— Cut a chicken into joints aud stew or fry it. In either case make a cream gravy, Hoil a large handful of macaroni in sailed boiling waier until it begim to swell, then pour oil the water. After pouring oft the water, cover the macaroni with milk. Se.isou nioely with pepper and salt and throw in a large onion, peeled. Let it boil nulil tender, then drain it well. Arrange the chicken in the ceutre of a hot platter, aud make a border around it ot the macaroui; pour the cream gravy over .all, aud serve at once. ^WEl:T-Bul•;AD CKogu KITES. — A plump tongue, boiled until tenJer. then cooled, seven or eight 8weet-brea.ls, Scald the sweet-breads, remove the sinews, tneu Iry them in butter. CMiop the loiigue very hue, then pound it to a smooth paste iu a mortar. Pound the sweet-breads to a p.isto and add it to the tongue. Mix well together and season to tasie Willi pepper, salt, grated oiiiim aud minced parsley. Add three well-beat -n eggs, and moistou the whole with veal stock, u^akiug it as moist as it can be handled. Form the croquettes, egg and bread crumb them, aud let thoiu color a golden brown lu boiling lard. If alhiwed to take too deep a cohr tliey will harden and bei-poiled. Sonieiimes the mixture is made quite moist with veal stock and then still'eued slightly with bread crumbs. LuctA PunnisG.— One largo cocoauul grated bnd the milk; eight lar,:o Irish potatoes, boiled dtai Practical Coolery, 27 mashed smooth; three pints of milk; one uutnjeg; oue gill of rum or brandj"; a lump of biirter the size of an egg; oue pound and a quarter of sugar; six eggs. Take the whites of the egars and half the sugar, whip them up well and put on the top of the pudding after it is done, returning it theu to the OTen to brown. Bake about two hours. Hdcklebi-rry Pudding.— One quart of ripe fresh huckleberries or blueberries: hilf a teaspootiful of mace or nutmeg; three eggs well b:^aten, sepa- Tately; two cupful s of sugar; four la'ge tfasp.ion- fnls of butter ; one cupful of sweet milk; one pint of flour, two teaspoonfuls of baking powder. Roll the berries well iu the flour, aui add them last of all. Bake haif an hiur ami serve with sauce. There is no more delicate and delicious pudding than this. Woodcock, Fried— Dress and wipe them clean. Tie the legs close to the body; skin the heads and lifcks, and tie the beaks under tha wing: tie. also, a very thin piece of bacon around the breast of each Tbird, and fry in boiling hirJ. ll only requires a few moments — say two minutes — to cook tiiem. Season, and serve them on toast. PoiVRADE Sauce. — Mince au onion ; fry it a yel- low color, with bnttiT in a stew-jian ; pour on a gill of vinegar; let it remain oa the fire until a third of it it is boiled away ; then add a pint of giavy or stock. a banch of parsley, two or throe cloves, pepper and salt ; let it boll a minute ; thickeu it with a little flf ur and butter ; strain it and remove any particles of f .it. .Stuffing for Veal.— Soak half a pound of broad (with the crust ofl' in tepid water, then squeeze it rlry. Put three ounces of butter into a stew-pan, and when hot stir in a small oniop minced (one and a half ounces), which color slightly ; then add the Tjreail, with three tablespoon fuls of par.sley (half an ounce) chopped fine, half a teaspoonful of powdered thyme, a little grated nutmeg, pepper. Bait and a gill of stock. Stir it over the fire until it leaves the bottom and sides; then mis in two eggs. Fritters. — Foureggs; one pint of milk; the rind ol oue grated lemon; a little salt; flour to make a light batter. Beat the eggs into the milk; add Jemoti. salt and flour. Fry in hot lard and servo ■fith wine. Preservi^d Tomatoe-s.— Take ripe, but nofsoft. little yellow tomates .and pour boiling water over them to take of! the skins. Make a syrup of oue pound of sugar to one of tomatoes, putting in only enoagh water to dissolve the sugar. Take three lemons to each seven pounds of tomatoes; slice, and put in the syrup, first removing the seeds. When the s.yrup is boiled clear put in the tomatoes aud buil gently three-quarters of au hour. Peach Shortcake.— Make a soft dough of one quart of sittcd flour mixed with two heaping tea Bpooufnls of bakiiis powder, a generous tablespoon- ful of butter, a little salt, and sufficient sweet milk. Eoll out thin, put a laver in a baknig-pan, and sprinkle with flour aua bits of butter; make feur Layers like this, using no butter and flour on the top layer. Bake in a quick oven, turn out upsirto down, remove the layers, and place ripe peaches, cut up and sweetened, between each layer. Serve as a cake, with cream and sugar. Fillet of Beef.— After it is trimmed and larded, put it into a small baking-pan, in the bottom of which are some chopped pieces of pork and beef- suct; sprinkle some salt and pepper over it and put a large ladleful of Lot stock into the bottom of the pan, or it may bo siuiply basted with boiling water. Halt an hour (;f the oveu is very hot, as it should be.) before dinner put it into the oven. Basle it often, supplying a little hot stock if necessary. PouLET a la Markngo.— Cut Up an Uncooked fowl as for .a fricassee, and fry the pieces in olive oil, with a bruised clove of garlic, pepper, salt and a fagot of sweet herbs. Take three ta'jiespomifuis of the oil u.sed in frying the fowl, add some miuced mushroom.'--, a little shallot and parsley also linoiy minced, a glass of white wine, as much st"ck, free from far, as you want sauce, pepper aud salt to taste. Let the sauce boil a few minutes; dish up the pieces of fowl, pour the sauce over, aud serve. Green Corn Soup. — Cut the kernels from a dozen large ears of green corn, and just cover them in a stewpan with boiling water. Boil halt an hour, add a quart of milk, pepper and sale to taste, and a, spoonfnl of fiesh butter. Beat three eggs very light with a tahlespoonful of coru-stareh. When the soup just Climes to the boiling point again stir in the egcs, aud serve quickly. String Beans in Salad.— String the lieaijs and boil them whole; when boiled tender aud thev hsve become cold, slice them lengthwise, cutting each bean into feppcr and salt and over the lop, a few minutes before serving, pour enough vinegar to llavnr the sal.ad; mix ml ■with the vinegar ; mustard may be added to suit the taste. MlAT PiF.-Cnt cold cwked moat iuto quite small die" add pepper, salt, a little nutmeg, aud two or three songs of chopped parsley ; also a little thyme and a piece of bay-leaf if you have them, but the two latter herbs may be omitted. Put a little bu ter into a saucepan, and when hot throw in a tabU- Bpoonful of Hour, which brown carefully; pour in iheu several tablespooufuls of hot water, or better, Btock- i'»^ "•«^" : '1'*^^ introduce the meatdiec ; stir all well over the tire, cooking it thorough^. Just before takini? it un. mix in one or two eggs. It should be duito moist, yet consistent. Pui a thin pio-crnst into a pud.ling-d.sh. Fill in a few ta ble- Bpoonfuls of the mixture: then lay on it a thin strip of bacon; continue these layers until the dish is filled. Now fit a piece of crust over the top; turn the edges in a fancy manner, and make a cut in the centre. Take a strip of pie-paste, form it into a tie or knot, wet the bottom, and place it over the cut in the centre of the pie, s.) as not to obstruct the opening. . I.i-MON JELLT.-Half a box of gelatinn soaked in balfapuitof w.ater; juice of five largo lemons; two cupfuls of loaf-sugar, or sujar t) taste ; beaten trhite and shell of .lu egg; one and a halt pints of boiling water. Soak the gelatine in the half pml of ■«ater half an hour. Knb several of the pieces . f the sugar on the peel of the lomon. to soak the ml ou the buiface. Pour a pint uui a half ol boiling water ou the soaked gelatine, and add emon jn oe. sugar and egg; let it come to a ^^o'l'/Uen set U a the Hide of the range a few moments; skim care luUy aud pass through the jellv-bag into iioulds. STKWKP ToMATOK8.-Pour boiling wat^r over six or eigh. large tomatoes to remove the skin, and t eu oi iitt.. > wiifii tliev begin to boil cut them into a saucepan. W hen t » > "^'- j „ li.n.. .>f the iuicc : add a small pieci oi Dour away a little oi ini jiiiLi- , " . . Liter, pepper, salt, aud a very "" « "''^-^^^ , tlH-m cook for about fifteen minutes, stnni.L in w':,! thJseasouing. Someadd a few bread orera.ker '""uS"a l.'IvmKNXF. (FOB Fi.HV-Make half a p,' of Uite sauce, add a t^blespoonful of eiirry powder, and some pickles chopped small, w.tu little of the vinegar. lio.STONl3AKF.D BKANS.-Piek over the beans re jecting all imperfect ones; soak them over night u the morning parbo;l them till th. ^l^'' J^;,f^ open, dip them from the kettle ^^^^ » /^"[^^.t skimmer into a glazed e.,rthen pot «- ^ •« "^^^ Put in the top of the pot a piece or fat 8..U por vsith the nnd scored, cover w.-h -"^'^^^'^11;^ cover of dough or .in and bake lu an oven no v.ry hot, for six hours. If the oven is of "nek the^ may be ;ut ,n at night and remain till 7--^;.^.'^,^"': or suet may be used instead of pork, bouu times t ibCoonf ul of molasses is nut ,n when the salt .s nassed through a sieve, pepper and s to t a^to. When .1 boils thro>v in, tor every cupful of stock, l,U a cupful ot fine lice well w.ashed, -'^ '^; J^*^^ fore the tire. Let the whole remain on the hre until rr.ce i^as absorbed all the stock, then melt a Urge tablesp..oulul of butler, and pour it over the ".'At the' time of se.ving. and ""t before etir bghay to separate the grains, but do this oft the "macakoni a L'lTAL.FXNF.-Cut into email, thin pie :« two pounds of .re.h. lean V-^ fee -ma onion, chop and then poon.l in a mor.ar quarter ot apo .dofla.baeou; frv the bacon and onion to- ge'th. then add the beef --^ ^"^ ^'^'^ '\ZT^,^, When the beef becomes slightly colored turn the vlude contents of the frying-pan '"t" a bo" sauce^ pan. Add a pint of boiling water, boil up for one minute, skim thoroughly, and sprinkle u. a sal t- s^,onlulofsalt and a little pepper, then simn r gently for two hours, skimming oecasonallN Itrainthis gravy through a hair sieve, and wh n cold take ofl- Ihe fat. When re.arty to use make he gravy hot and mix with the fourth part of it .» Ubl spoonful of tcmato sauce; then add by decrees tne re t of the gravy, stir over a slo«. clear hre and LoU.hree minutes. Put in boding -;-.-'- ^ „alf pound of Naples macaroni ; bo.l 1 'hU twe. y to twenyfive minutes, drain in a colander, wh .h bake before the tire a minute or two to n.al>e the macaroni perfectly dry. Put the macaroni on a hot Fraclical Coolcery. 29 dish, mixing tlirouch it tv o or three tablespoontuls of grated Parniesnii cheese, pour tne hot gravy over it, mixjnir well; and serve Willi a dish of prated Parrarsan. This is an excellent dish with which to beijin dinner ou days loo not for smokina s no. The proportions may of course be varied to suit the number of persons served. Pickled Grapes. — Take ripe crapes; remove imperfect and broken ones. Line .nn earthen jar with (rrape leaves ; then fill with grapes. To two (inarts of vinegar allow one pint of white sugar, half an ounce of gronnd ciunamon, and a quarter of an (junce of cloves. Let the vinegar and spices boil for five minutes ; then add the sugar. Lit it come to a boil and when cold pour over the grapes. If poured on while hot it shrivels tlieiii, even if it does not break the skin and spoil the appearance of the pickles, Vfai. C'urLRTS A LA MiLANAiSf!. — Trim some veal cutlets info a uniform shape, and dip them in Hquetied butter — that is. bulter melted on the runge. Then pass them through a mixture of eqnal parts of bread crumbs and grated Parmesan cheese, properly peppered and Baited. When set dip them in a b"aten-iip egg and pa<3 them through the mixture asain, then fry tlem brown. Boil a small quantity of macaroni, dress it with butter. Parmesan clieeso and tomato sauce with the yolk of an egg stirred into it. Place the macaroni on a dish and Ihe cutlets in a circle round it. Maitre D'Hotfl Sauce.— Melt a conpb' of onnces of butter in a sancepan. mix thoroughly with it two t.ab'.cspoonfuls ot flour, add half a pintof ho water, white pipper and salt to taste, and stir until it thickens: it too thick add more hot. water. Mince very finely a handful of parsley, knead it with half nn ounce of butter, add this to the sauce with the jnice of half a lemon, stir It well on the fire and serve. To Can Pfaches.— Cling stones are best. Pare, halve, and stone them. Boil the stones or pits until all the flavor is extracted; then pour oft the water from the pits, and when it is at the boiling-point, throw into it enough peaches to fill three or four cans; sprinkle over suuar to taste, or about as much as would be sprinkled over fresh peaches for the table. When just scalded, can them, placing round pieces of writing paper dippedin brandy over the tops of the peaches before putting on the covers. TiMBALE DE SPAGHETTI.— Break some spaghetti into very short lengths and boil it thoronghly. Drain it before the fire and add to it plenty of fresh butter or a cup of strong, rich gravy ; then mix with it one or two beaten eggs, according to quan- tity. When the macaroni is nearly cold, fill with it ft plain mould which b;id been previously buttered and sprinkled with fine bread crumbs. Press the macaroni well down, leaving a hollow in the centre, in this place a well flavored mince of lamb, poultry, or eame; fill op the mold with more macaroni, pressing it down compactly. Bake in a moderately quiet oven, turn nut and serve very hot. KiPE Cucumber Pickli s. — Pare and seed ripe encumbers. Slico each cucumber lengthwise into four pieci s, or cut it into fancy shupes as pre- ferred. Lei them stand twenty-four hours covered with cold vinegar. Drain them ; then put them into Iresh viueeai, with two pounds of sugar and. one ounce i.f ca.?8ia buds to one quart of vinegar. Boil all together twenty minutes. Cover them closely in a j ir. Minute Pudding.— One qnnrt of milk, salt, two eggs, about a pint of flour. Be.it the eggs well ; add tne flour and enough milk to make it smooth. But- ter the saucepiin, aun put in the remainder of the milk well salted : when it boils stir in the flour, eggs, etc., lightly, let it cook well. It should be of the consistency of thick corn mush. Serve imme- diately with the following simple sauce, viz.: Milk sweetened to taste aud flavored with grated nut- meg. Calve's Brains.— Soak thebrains in water till all the blood is aemoved, dry them lu a clean cloth aud then fry in barter or oil. Garnish with parsley and erve. Or. after soaking them, boil them in milk fnr twenty minutes, then drain them from the milk and put them in vinegar for three or four honr.s. Spinach a la Creme.— Pick over and wash the spinacli, and cut the leaves from the stalks. Boil in hot water, a little salted, about twenty minutes Drain, put luto a wooden tray or upon a board: chiip very fine, and rub through a colander. Put into a saucepan; stir until it begins to smoke throughout. Add two tablespooufuls of butter for a Bood-sizei dish, a teaspootiiul of white sugar, three tablespoonfuls of milk, salt and pepper to taste. Beat, as it heats, with a silver tork or wire spo(ni. Flavor with a little nutmeg. Cook this until it begins to bubble up as you be.at it. Poor into a deep dish, surround with sliced egg, aud serve. CucuJiBER Toast.— Peel fresh crisp cucumbers of medium siz.>; cnt lengthwise into slices, place in cold water lor a few minutes ; drain, and dip each slice into flour ; then try quicklv, until of alight brown color, in butter or beef dripiiings. PLice the slice of buttered cucumber hot from the pan be- tween slices of buttered toast aud serve at ones. The cucumbers may be seasoned with pepper and sa,lt, and a little mustard may be added when taken from the pan. Indian Fritters.— Put three tablespoonfnls of flour into a basin, aud pour over it sufficient boiling water to inike it into a stiff paste, taking care to stir and beat it well, to prevent its getting lumpy. Leave it a little time to cool, and then break into it —without beating them first— the yolks of four eges and the whites of two, and stir and beat all well together. Have ready some boiling lard or clarified dripping. Drop a dessertspoonful of batter in at a time, and fry the fritters of a light brown. '1 hey ought to rise so much as to be almast like balls. so Tribune Extra Ko. 80. Servo tliPin on a liot disli, wiili a spoonful of jam or luiiniialaiie dropped iu between each Intter. Cni;nnY PrDtuxG.— Two otrss, one ciipfnl of eweoti milk, three teaspoonfula of yeast powder. Hour to niako a stift' hatter, as many cherrres or fruit of any kind as can l)e stirred in. Uoil or steam it tivo hours. Serve with fruit sauco of the same kind of fruit of winch the pudding is made. IUkkd Ukrry noLl.s.—Koll biscuit dough \bin, in the form of a large sciuare or into small squares, 8pread over with berries. lioU the crust, and put the rolls into a drippintr-pan close logethcr until Jull ; then put into the pan water, sugar and pieces of butter, liako them. Serve with any of the pud- ding sauces, Ran.\que lifxs.— One pound of butter, one and a quarter pounds of sugar, two pounds of flour, sis esgs, four tablespoonfiils of ground cinnamon. Mix the cinnamon with the flour ; rub the butter to a cream, then mis the flour with it. Boat the sugar with the eggs, then altogether .as little as possible. Distribute this by the spoonful into roiigh-lciokiug cakes on buttered tins placed at a little distance apart. This is a very nice lunch-cake. Cl'CUMnF.R A L\ CKi:MB.—I'ecl and cut into slices (lengthwise) some fine cuonnibers. Boil them uutil soft, salt to taste, and serve with, delicate cream sauce. SoiTP CF STUfN-G-BEAKS.— Make a strong stock as follows : Add to a knuckle of veal three quarts of water, a generous slice of salt. pork, and two or three slices of onion. Let it simmer for Uve h(mr8, then pour it through a sieve or colander into a jar. It is better to make this stock the day before it is served, as then every particle of fat may be Pa*ily fcraped ott the ielly. Ten minutes before dinner put into a saucepan two ounces of butter, and when it bnbldes sprinkle in four ounces ot thmr ; let it cook without taking color ; then add a cupful of hot cream, a pint of the heated stock, and about a luntof green string-beau pulp, i.e., string-beans boiled tender with a little pork, then pressed through a colander and freed from juice. After mixinij all together, do not let the soup boil, or it will curdle and spoil. Stir it constantly while it is on the fire. Just before it is sent to table, sprinkle over the top a baudlul of little fried fritter beans. Thev are made by dropping drops of fritter batter into boiling lard. Thejr will rescmblo navy-boans, and give a very pler.sant flavor and appearance to the soup. If this pretty addition be considered too much trouble, Jittio dice of fried bread may be added instead. The soup should be rather thick and served quite hot. Fricasdsau of Vf.al.— AVhat is called a frican- deau of veal is simply a cushion of veal trimmed into shape, larded and braised. Cut a thick slice (\lirc8 or four pcmnds) from a fillet of veal, tnm it, and lard it on top. Put some pieces of pork into a braising-ketile, or saucepan if you hav:> 110 brais- ing-kettle ; also slices of carrot, an onion wiih cKves stuck iu, a stick of ccbry. and some parsley. Put in the meat, sprinkle over reppcr and salt, and cover It with well-buttered paper. Now (ill the pan with boiling stock, or water enough to just cover the meat. Put on a light lid. It it is a braisiug- pan, set It upon the tire, with live coals on top. I( a coinaion saucepan, cover it, and put it into a hot oven. It will take about two hyurs, or two hours and a hall, to cook it. Tapioca Ceeam.— Soak a teacnpful of tapioca overnight iu milk. The iie.'it day stir inio it the yolks of three eggs well beaten, and a cupful ot pugar. Place a quart of milk on the lire; let it como to the boiling point, and then stir in the tapioca, and let the whole ci>ok antil it has thickened: then take it ofl the lire and stir iu the whites of tiie eggs beaten to a froth. Flavor to taste. A small portion of the beaten whites of the eggs can be saved to decorate the top. Stir into the latter a little sugar, put it into a paperfuiinel, press it out over the too of the pudding according to fancy, and place it in the oven a few moments to color. E.NGLisn Pound-Cake.— One pound of butter beaten to a cream; one pound of ponnded sugar; ten eggs (whites and yolks beaten separatelv) ; one pound of dried flour ; eight ounces of almonds ; eight ounces of candied peel; two wineglasses of brandy. When all arc will beaten together, add three pounds of English currants and one pound of raisins, both dredged in flour. Set it immediately iu a moderate oven, and bake three hours at least, Cei:am OF KiCE Soup.- Two qnartsof chicken stock (the water in which fowls have been boiled will answer); one teacupful ot rice; a quart of cream or milk: a small onion; a etalk of celery; salt and pepper to taste. Wash rice carefully, and add to chicken st»ck, onion and celery. Cook slowly two hours (it should hardly bulihle). Put through a sieve ; add seasoning and the milk or cream, which has beeu allowed to come just to i' boil. If milk, use also a tablespoouful ot butter. Stewei) Steak with Oysters.— Two pounds of ru'up steak, oue pint of oysters, one tablespoooful of lemon juice, three of butter, ore of flour, salt, pepper, one cupful of water. Wash the ovelers in the water and drain iuto a stewi)an. Put this liquor oil to heat. As soon ns it comes to a boil, skim and set back Put the butter in a fryingpan. and when hot, pot in a ste:ik. Cook ten minutes. Take up the steak, and stir the flour into the butter remaining ia tho pan. Stir until m dark brown. Add the ovster liquor and boil one minute. .Season with salt and (lepper. Put back tto steak, cover the pan, and simnierhalf an hour; then add the oysters and lemon juice. Boil one miuute. Servo on a hot dish with points ot toast for a garnish. Chicken CRoqUKTTE*.- One solid pint of liaely chopped cooked chicken; one tablespooulnl ot salt; halt a teaspaonfal of pepper; oue cupful of cream or cuiekcn stock ; oue tablespoouful of llou' ; four eggs; one teaspoonful ot union juice; one taldespoontul of lemon juice ; one pint of crumbs: three tablcspooululs of butter. Put the cream or Practical Coohcry. -r- 31 stock o\i to boii. Mix the flour and biilter to- pether, aud stir into the boiliug cieaiu ; then add the chicken and seasouing. Boil lor two minutes ; then adi t'oo of the eggs, well beaten. Take from the tire iiumediately and set awav to cool. NVhen cold, shape and fry. Many iieoplo thinli a teaspoon- ful of chopped paisley an improvement. Lemon Sponge.— The iuice of four lemons, four eggs, one cnpfol of sugiir, half a package of gela- tine, one yencrous pint of cold water. .Soak the gelatine two hours lu half a cupful of the water Squeeze the lemons, and siraiu the juice on the sugar. Beat the yolks of the eggs and mix tuem with the renainrter of the water. Ada the sugar and leaiou to this, and cook in the double boiler until it begins to thicken; then add the gelatine. Strain this mixture into a tin basin, which place in a pan of ice water. Beat with the whisk occas- ionally, until it has cooled, but not hardened. Now add the unbeaten whites of the eggs, and beat all the time until the mixture begins to thicken. Let it thicken almost to the point where it cannot be poured, and then turn into a mould and set away to harden. Remember that the whites of the eggs must be added as soju as the mixture cools, which thoiild be in about si.^ or eight minutes, and that the mixture must be beaten until it begins to harden. 1 he. hardening is rapid alter it once begins, so that it will be necessary to Live the moulds all ready. The sponge will not be .smooth and deli- cate if not poured into the moulds. If for anv rea- Eon .vo'\ abould get the mixture too bard before ponriug, place the basin in another of hot water, aud let the sponge melt a little; then beat it up agaiu. Serve with powdered sugar aud cream. Bisque.?.— Bisques may be made wiih shell-fish, such as lobsters, crabs, prawns, etc.; also of snipes or quails; rabbits, too, are used in this way. C'ycihs: Pick the v bite meat from the claws of a large boiled crab, aud lay it between two plates in a cool plane until re^uirod. Found the white meat as well as the Dulpv part found iu the shell, with about half the quantity of well-boiled rice— the rice must have been boiled in stock, not iu water- to this add a quart of good f.tock ; warm it, and ruD it through a tammy to set asid'i in a basin till ■wanted. Just iiofore diani-n'-time set the purcSo in a stewpan on the lire to get hot, but on no account to boil, or iZ would curdle; keep stirring with a ■wooden spoon. The meat from the claws should in the meantime have been shredded, warmed in a little stock, and put into the so.ip-tureea. Finish by adding to the soup a pint of boiling cream and a little cayeune pepper ; stir together, aud pour over the shredded meat and serve. Lobster: Take the piihy part, the coral, and tl e spawn from two Lon lobsters. Pound a small quantity of the cor.-.l and spawn in a mortar, with a piece of butter the size of a walnnt and an anchovy ; add a very little cayenne, rnb it through a sieve, and 'keep it in a cool pliice till wanted, as well as the rest of the coral, etc. Cut the meat into small pieces, aud fry it in a little butter, with a carrot anfl a head ol' celery, cut into veiy small pieces; add to this a s,)rig of thyme, a blade of mace, and a very liltlB pepper and salt; fry this foi about live minutes, taking care that it does not burn, and, it necessary, moistening it with a little white Rhenish wine, of which about a piut will be required. Add any uf the wine that may not have been used during the frjiog to the slewpan, into which the mixtur'j must now be transferred; let it boil quickly for twenty minutes, stirring it during the time. Then drain the lobster on a sieve, aud pound it thor- oughly in a mortar, putting it b.ack again into the stewpan with the spawn, coral, etc., which was reserved, and also with the liquor in which it was boiled ; add to it a pint aud a half of good white stock, then rub the pnr6e througu a tammy into a basin, and let it remain until wanted, A quarter of an hour before serviug. put it into a stewpan on the fire, stirring it all the time, aud being very careful nut to let it boil, or it might cnrdlo. Stir in a small piece of light-colored glaze, and season it with a very little cayenne and the juice of half a lemon ; tho lobster hotter made from the coral must also now be added. Hi»v9 in the tureen two or three dozen I ails of prawns :iud about tliC s.ame number of fuiall quenelles or balls mace of whiting; pour the PUI15B over them, aud the bisque is then ready for tivble. Cheese Soup. — One .and a half cupfuls of flour, onepintof rich cream, fourtable.spoonfulsof butter, four of grated Paimesan cheese, a siteck : ■ cayenne, two eggs, three quarts of clear soup stock. Mis flour, cream, butter, cheese and pepper together. Place tho basin in another of hot w.ater and stir until the mixture becomes a smooth, firm paste. Break into it tho two eggs and mix quickly and thoroughly. Cook two minutes longer and set away to cool. Wliencold, roll into little balls al)0ut the size of an American walnut. When tho balls are all formed, drop them into boiling water and cook gently five minutes ; then put them into tho soup tureen and pour the boiling stock on them. Pass a plate of finely grated Parmesan cheese with the soup. Broiled Lobstti:.— Split the meat of the tail and claws, and season well with salt and pepper. Cover with soft butter and dredge with flonr. Place iu the broiler, aud cook over a bright live until a delicate brown. Arrange on a hot dish, pour Bechamel sauce around, and serve. Potted Pigeons.— Clean and w.ash one dozen pigeons. Stand thera on their necks in a deep earthen or porcelain pot, and turn on them a pint of vinegar. Cut tliree large onions in twelve pieces, and place a piece on each pigeon. Cover the pot and let it stand all night. In the morning take out tho pigeons and throw away the onions and vinegai'. Fry, in a deep stewpan, six slices of fat pork, and when brown, take them up, and in the fat put six onions sliced fine. On these put the pigeons, h.aving first trussed them, and dredge well with salt, pepper and flour. Cover, and cook slowly for forty-five minutes, stirring occasionally; then add two auarta 32 tribune Extra No. 85. of iKiilinpr water and Bimincr (loiitly two hours. Mix four lioapinti tabiOspoonfulB of flour with a cupful of cold water, and stir iu with tlio pijioons. Tasto to sec if tliero is enough seasoning, and if lliere is not, adil more. Cook half an hour longer. Servo with a Kiirnish of rice or riood potatoes. More or joss onion ciii he used ; and if you like it so, spico the gravy slightly. Bri'AKI'ast Vi-ai,.— Butter a small oval dish very thorouRhly, and (ill with hits of cold stewed veal soasouod with pepper, salt and a littlo nutnies; put iu alternately with layers of ciaeUer crumbs, luoisten with pravy, put bitsof butter over the top, and bake. AVhen it is brown turn out of the dish on a hot platter, and garnish with parsley. If it is not too moist it will keep its form w lieu it is turned out. CiliCKKX ri'ltEf:.— Pick into small bits cold roast or broiled chicken, and season it with salt and pepper. Boil the bones and skin in enough water to cover tlicni, strain aud return to the fire. When it boils stir in tor one cupful of the stock one small tcaspoonful of butter. Add a little celery salt and etir iu the meat. Servo with triangles of bread which have Lieeu fj ied crisp iu very hot lard. Ohaxge PrDPiN'O.— One pint of milk; the juice of six oranges and the riiid of three; eight eggs; lialf a cuiiful of butter; one largo cupful of granu- lated sugar: a quarter of a cupful of powdered sugar; one tablespoouful of gi-ound rice; paste to liin' the pudding disli. Mix the ground rice with a little of the cold milk. I'ut the remainder of the milk iu the double boiler, and when it boils stir in the mixed rice. Stir for live minutes; then add the bolter, aud set away to cool. Beat together the sugar, the yolks of eight eggs and whites of four, (irate the rind and squeeze tiie juice of the oranges into this. Stir all into the cooked mixture. Have a pudding dish holding about three quarts lined with paste. Pour the preparation into this, and bake in a moderate oven for forty minutes. Beat the ri'inaining four whites of the eggs to a still' froth, and gradually beat in the powdered sugar. Cover the pudding with this. IJeturn to tne oven and cook ten minutes, leaving the door open. Set away to cool. It must be ice cold when served. Plain' Spont.e Cakk. — Beat the yolks of four eggs together with two cups of granulated sugar. Stir in gradually one cup of sifted (lour and the whites of four eggs beaten to a still' froth, then a cup of sifted flour in which two te.aspoonfuls of baking-powder has been stirred, and lastly, a scant teacup of boiling water stirred in a little at a time. Flavor, add salt, and however thin the jnixturo may seem, do not add any more tlour. Bake in shallow tius. CilicKKS CHEAM {Crcine dc ro/ai/Z'-.l— Pound the •white llesh of .a fowl into a pulp, pass it through a horsehair seive. put it back into the mortar, and •work into it the yolks of three or four eggs and a gill of cream: flavor with pepper, salt, aud giatcd nutmeg, aud, if liked, a suspicion of shallot. >Vhvu the mixture is perfectly aiualganiat«d, Imtlir a plain mould, arrange thin slices of trutlles at the bottom and sides of it by pressing then on the but- ter, then put in the mixture, which shouhl only half till the mould. Tie a piece of paper on the top, place the mould into a saucepan half tilled with hot water, aud steam it for an hour and a half. .Serve with tnifllc sauce. TruUles may bo omitted altogether, and the dish served with tomato sauce. Tapioca Crk am Sotrp.— One quart of ■whi tc stock : one pint of cream or milk; one onion; two stalks of ceh'iy ; one-third of a cupful of tapioca; two cni>- fuls of cold water ; one tablespoouful of butlcir; a small piece of mace ; salt, pepper. Wash tlio tapi- oca aud soak over night in colil water. Cook it and the stock together very gent ly for one hour, (,'ut the onion and celery into small pieces, and put on to cook for twenty minutes -Nvitli the milk ami mace. Strain on the tai>ioca and slock. SeubOU with salt and pepper, add butter, and serve. Rissoi.i'.s or CniCKF.x.— Mince very finely some remnants of chicken freed from skin, etc. ; aild an equal quantity of h.im or tongue and a liltlo choi)ped parsley. Heat in a saucepan ■with a gooil- sized piece of butter mixed with a large i>iuch of flour; add white pepper, salt and nutmeg to taste; moisten with a littlo stock or hot water; then stir in, ofl' the (ire, one or two yolks of eggs beaten up, with a squeeze of lemon, and lay the mixture on a plate to get cool. Make a paste with some flour, a little water, two eggs, a niuch of salt, and two or three of sug.ir; roll it out to the thick- ness of a penny piice, stamp it out iu round jiieci'S three inches in luni<-» Mold. Ziszas Jonriioys in Northern Lands. From the Bhinc to the Antic Clrilo. ITie ZlK7ai.- club in OemionT, Denninrk, Norway and Sweden, with anthentlcplctnr- esqiic views, ronmnlic Im Iclcnts. anil rntPrtamlni; Btorlrs. By llczeklaU Uuttcrworth, ambor o( " Young Folks' Htntory ot AnHTlca," etc. \\'itlnivir 1(10 (irlt'inal unti tine lUuslnitlona. 1 vol., email quuno, llluniiuated boaiils, ............ $1 75 Cloth, .................. 2 25 The Knoekahont Club in the Tropics. ny C A. Stpphcns, nntlmroJ " Tlic YnunK M<"ise llniitcrs." etc. In which the "Knncknbont clnh" l.fl transported from the Ice fields of the North Iv the beet artists. Nearlj 100 larc** illustrations. Descriptive ty nil booksellers, or lient postpaid on receipt ot price by the |. Ul>lisll £ |t-DiNBBps:ac o:suPERidR ^ EMBROIDERY APPRE- ■mmGBROsaccLSUPEBlQS) ciATE THE CONVENI- 7KENS1NGT0N EMBROIDERY SILKJ .BELDING BROS dtO'SUPEPfSR > *KENS|NGTOM'EMBR0i[)E.-i'r SiLS^X ,jiLblNGBPO!_SCO SL'PtR'LR'J ^KENSINGTOK'ItMBROICERYsTuO ENCE OF THE PAT- ENT CARDS. Beldin&:'s ^Kensington' Embroiderv IN ALL COLORS, BOTH PLAIN AND SHADED, HAS NO EQUAL. For sale by all first-class houses throughout the United States and Canada. Send two-cent stamp for our Self Instructor in Silk Knitting, Crocheting, and Embroidery. BELDT'N'a'S SILK HOSIERY. M Duality, Fermeii! Lustre, MfM for Wear. PiHaranteeS Superior to any otler ID is coilry. Mills at Rockville, Conn., Northampton, Mass., Montreal, Can., San Francisco, Cal. SALESROOMS AND OFFICES AT 455 BEOADWAY, New-York. 105 SUJIMER-ST., Boston. 136 RACE-ST., Cincmnati. 6TH and ARCH STS., PliiladelpUia. 28-30 ST. GEORGE-ST., Montreal. 147-149 5TH-AVE,, Chicago £21 ST. CHARLKS-ST.. St. Louis. 585 MABKEX-SX., San Francisco. ON "WHITE spboija. IT IS THE BEST FOR HAND AND MACHINE SEWINU ALSO, C L J&. E^ I^ ' S BEST CROCHET COTTON, MADE FROM SEA ISLAND COTTON. G Tl H J Marshall's Spool Linen Thread. A. CUl, I SOUD EVEmrWTaiESEUSl THE CONTRAST BETWEEN Belding Bros. & Co.'s a SUPERIOR " PIE TiEi KNITTII SM AIVD THE KNITTING SILK lABE BY OTHER MAHUFACTimS. BELDrNG'S SILK costs a trifle more than eptm eilk, but it is really clicaper. Because tlie article made with it will last much longer, ana altrays looks brigUt. In maUng the article with BELDING'S SILK, all ItB part will have a xmif orm lustre. After months of handling and wear, the article made of BELMNffS SILK retains its freshness and brilliancy. Articles made of BELDING'S SILK wear well, last a long time, and Ueep tlieir beanty to tlie last. Spnn Silk, being made of waste material, ia dear at any price. The ari;icle made of spun silt will hare no Instre ; the paries that are most handled in mak- ing will soon lose their brightneaa. After a weeks' use the article made of spun silk looks dull and faded, as if made of cotton. Articles made of spnn silk, besides becoming shabby, -wear out -rery soon. The time employed in making the article is the same whether " spun" or Beldlng's Pure Thread Silk is n8ed,Tut the result is very different. HO «OX BE WECEITED. THE BEST IS A1.1VAYS THE CHEAPEST. Don't allow your shopkeeper to impose upon you by selling yon some other sOk and representing that It is " just as good as Beldlng's." ^v • o ,^ Send a two-cent stamp to BELDING BROS. & CO., 455 Broadway, and they will mail yon their SeU- Instructor on Knitting, Crocheting and Embroidery. Mills at Rockville, Conn., Northampton, Mass., Montreal, Can., San Francisco, Cat. SALESROOMS AIVD OFFICES AT 455 BROADWAY, New-York. 105 SUMMER-ST., Boston. 136 RACE-ST,, Cincinnati. 6Tn and ARCH STS., Philadelphia. 28-30 ST. GEORGE-ST., Montreal. 147-149 STH-AVE., Chicago 621 ST. CHARLES-ST., St. Louis. 586 MARKET-ST., San Francisco. JAM|E!«S PeMinC PEARLINE MAKES WASHING EASY, And enables delicate women to do the mnch-dreadcd work with ease and economy, and have their mus- lins and linens made beautifully white and swekt without rubbins them to piecen ou the wash-board, and -tvitbout hoilinsi which is a great thing in hot weatho.t. It takes the place of soap, and for HOUSE-CLEANING, DISH-WASHING, CLEANrNG JEWELBY, SIL- VER, MARULE, MILK-CAKS, removing BLOOD. STAINS, GREASE-SPOTS, INK, etc, IX IS MAGICAL.. EF* Housekeepers are respectfully invited to make a through trial of its merits, and judge for themselves. IS THE BEST THING KVER INVENTKI) FOU WASHING and BLEACHING In Hard or Soft, Hot or Cold Water, without harm to Fabric or Hands. NaToslahor, time and eoap amazingly, and givoN uniT4-r»>al sali<«fa.ctioii. B*°Sold by Grocers everywliere; but boware of irrimitatiour;. Pearline is the only safe lobois-saving compound, and alwavs bfars the uame of JAMES PYI.K. NewVork. TRIBUNE P REMIUM S FOR 1884. Always the Best. This year more costly and varied than ever. LARGEST AKD BEST MAPS. I Band A- McNrIIt*8 Atlnfi of the World, 904 pa^es royal I quarto; lnuina in Hus.sia leather: l:i5 large maps; over '2.-2b colortMl lllustralions ; umH»r>n paRca (ieacrlptlcm ami etatiBtics. Host Atla-s piilillBln-d In Aiimrica, Uouill prioo $22 CO. Sold onlyas subHcnpIton hook, except as pnniiiiim for N. Y, TIunuNE. roiiipuieat book tor reference aa to Kio^^rriphy of even' eoantry of the world. For S'Z'i -lO— The Aifas and DAri-Y Tribunk ) year. Foi $'25— Atlas iind 10 copies \Vki-:ki.y 1 year ; or, 2 copies WKKKi.Y for T) years eaeli ; or, Daily. Ha years. For S!;i4— A Mafl and 'JO Wkf.ki.iks 1 year ; or, 2 Skmi-Wekk- MRS, f) yearH (^aeh ; or. 2 eonies Daily for 1 \ years. For S4:t— Atlas and SO copies Wkkkly 1 year. For $6!i 50— Alias and 50 copies Wkkkly 1 year. For Stl'-'5— Ali.is and 125 cnj)leB Wkkkly 1 year. Fsprcflfl cliarfiefl paid by sutiecrlbor. If to be sent Xty mail, remit $1 24 for jiostJige. For most points express Is cheaper. THE SINGLE SUBSCRIBER'S CHANCE. Bldpaib'fl lIlHiory of the Fnlied Sintes. from the first fletlleinents to the iiHsaMBlnation of (iarlield. By JOUN CLAKK KIDPATII. A. M.. LL. D., of Asbury University. Jliustratexl with nnninroua maps, charts and portraits. LarKo 8vo, TxO^u Inches, 753 pages. Printed by Uie Meth- odist Itook Concern. Retail price, Sli. For S3,— Rldpath'fl History and Wkkkly Tr.lBUNB one year. For S4.— Uistory and bLMi-WbEKLY one year. Poslaigc free. UNAHRIPGED DICTIONARY. Webster's or Worcester's Pictorial Dnabrldpcd Quarto Dlotlonnrr— latest and Ix^Kt edition of either. 3^12, for Diction:iry and Wekkly TKiiiUNf: for 5 years; ^17. for Dictionary and 8emi-Weekly Tribune for 5 years ; ft:lH, for Dictionary and Datt,y Trircne 1 year. i'ustagei $1. E2prc«a oXteu cheaper. AddxcGS simply, HOUSEHOLD MEDICINE. "Wooden Houfiehold Pi'actice of medicine. Hyffionennd Surgery'* ; a practical treatise for families, travellers, soa- men, miners, and othei-s ; written by the lea^ling physic- ians of New-York City and I'luladelphla ; edited ny" Dr. Fredorlclt A. Castle, of New-York: in two Tolumes. im- perial octavo. HID and *J42 pp. ; promsoly Illustrated with enpravhigs ; priee in rnushu, JIO • not sold in bookstores, and only to be procured of nnlilisner'ti authorized ageuts, eicept iliix)ugh this oltlor of The TitiBl'NK. No other news- paper can or will be able to otierlt. Thousands sentunt already, and not one complaint receivei ft i Wood's Household Practice and WEEKLlf ■^"'^®*"lTHliiu.NK. for 5 years to one subscriber. i Household Practice and Semi-Weeklt ForS15iS 50.— Sonatas and Wi;pki.y for live vears. For ^i;i .50.— Sonatas and si:mi-\Vklkly for live years. Postage 60 cents, l-lxpress oft*-u cheaper. XUE XBlUt ."NIJ, I\ew-YorIc NEW-YORK TRIBUNE PUBLICATIONS. SPECIAL ISSUES. I. THE TRIBUNE ALMANAC FOR 1884. Price ;iO centfl. Five copies for a Dollar. Edited by Edward McPherson. T^e TKIBUNE ALMANAC for 1S84 contains the most carefnlly prepared and trustworthy fibres and tables of retnrria of the lat« State Elections, and ol other Important elections, which returns, it is well known, are always consnlted with marked interest in political campaicns, and will bees- pecially dnrin? the Presidential Flection of this year. The TTcIBUNE ALMANAC l3 admlttedlv the Standfird Book of Reference.— withnui a rival.— In matters of this nature, and "wili consequently be inquired tor and sought after extensively by politicians, writers, and voters generally throughout the country. The Almanac also contains twenty pages, this year, of the highest Interest and value relating to THE NEW TAPvIFF. iTi parallel columns are given the present rate of ».1nty, the former rate, and the one recommended by the TarifT Commission: the value of each kind of goods import*"-d. and the dnty collected. The Almanac gives in simple forin the substance of elaborate tables and a long and verbose law. In view of the continued agitation of the tariff, the Alioanac will bein great deiiiand the coming year. The Almanac also con- tains a wide variety of condensed information about Oovem- mental affairs, the public laws, ete. 11. THE TRIBUNE INDEX. A complete Key to the World's History during 1SS3, with a Table of Topical Heads. Price, 50 cents. The TRIBUNE INDEX for 1S7.% 1876, 1377, 1878. 1879,1880,1831,1882, and 1883. Price, 60 cents each. PUBLICATIONS FOR SALE. The followlns works are offereil for sale toTBiBtnnt readers at the prices namert : Yonng's Bible Concordance, 1,100 paees, 4to, cloth hindln?, by mail, postage prepaid $2 00 "Recollections of a Busy Tjife," by Horace Greeley; 6"4 pares, sheep covers, postage prepaid 3 00 "What I Know of Farming," by Horaco Greeley, ?35 pages, cloth covers, postage prepaid. 1 60 "TheL)')ra)y of Universal Knowledge"; 15 vols, of 900 pages each, cloth; per set (special binding, ex- tra) 12 00 "The New-York Trihnne;" aSietchof Its History; illustrated; 24 pages, paper cover, 10 Representative American Journalists; 13 beads o( managers of leading papers, 22x28 inches.- 50 Portrait of General Garfield; engraved, 22x23 inches.. 10 Portraltof Mrs. Oa'^eld; a companion of the above.. 10 TRIBUNE EXTRAS. No. 44.— The Cipher TUspatches. The Florida, South Carolina and Oregon secret telegrams, with the keys that translate llieni. In folded sheet f onn, cents. In pamphlet form, 40 pages, large type, '25 cents. No. 4G.— The Prophetic Conference. Verbatiiii reports of theilifferent addresses and papers. Octavo, I'M pages. 25 cents. No. 59.— Woman's Extra. Practical directions for Fancy Work, Patterns, Knitting and Crochet. 10 cents. No. G2.— Knitting and Crochet. 48 pages. 20 cents No. 64.- Sunday Dinners. A Mapual of Home Cookery. In pamphlet foiTn. 25 rents. No 7ti. —Stocking Kmttuig. A Manual of llonsehold Tmlus. try. Pamphletform. Price, lo cents. No. 7?.— The New-York Tnbuue. Jr. Stories for Those Least Little People. A handsome little book of 5(j pages, with colored borders Price, 10 cents. No. M2.— New Patterns In Knitting and Crochet. With illustrations. Pamphlet, 72 pages. Price, 25 cents. No. S3.— Astronomy Six lectures by Prof. Yonng. Sheet form. Price, lo cents. • TRIBUNE NOVELS. The chearcnt and best series of fiction. Every Novfl la complete and nnabridsred ; would cost from seven to t-en rimes as much as The lYibiine Novel. Price, 10 cents each, unless otherwise noted. .Sent, post-paitl, .m re- ceipt of tbo iirlce. I. LORDS AND LADIES. Published by arrangement with A. K. Loring, Boston. •4, THE WOOING O'T. By Mrs. Alexander. Double Nnraber, price, 20 cents. •6. FAR FROM TTiE M ADDING CROWD. By Thomas Hardy. Double Number, price, 20 cents. 0. GOOD LUCK. By E. Werner. Translated from the German for THE TBIBUXE. 17. ALICE LORRAINE. By R. D. Blaokmore. Double Number, price, 20 cents. tS. THE CURATE IN CHARGE. Bv Mrs. Ollphant. 9. OLYMPIA. A Romance. By R. E. Francillon. 10. BLACK SPIRITS AND WHITE. By Frances Eleanor Trollope. II. TWO LILLIES. By Julia Kav.magh. 12A CHARMING FELLOW. By Frances Eleanor Trollope. 13. DRIFTED BY THE SEA. By Henry Whitney Cleve- land. 14. CHERRY RIPE. By Helen B. Mather, antlior of "Comln' Thro' the Rye." 1«. THREE WIVES. By the author of Lords and Ladies. 86 pages, price 20 cents. 20. DISMISSED. A Novel. By William Osbom stofidard. 21. THE SHADOW OP A .SIN. A fascinating short Story of love and adventure. 22. THE REBEL OP THE FAMILY. A novel of absorb- ing interest. 23. LEFT IN TRUST. A Novel. The Story Of 3 Lady and Her Lov«r; 32 pages, Weekly I'ribune size. Price 10 cents. 24. LIESCHEN, A Tale of an Old Castle. Translated for TheTribu.ve. Price 10 cents. 25. DOROTHY. A Story of Waiting. Price 10 cents. 50. PROPER PRIDE. A Story of Life In India and "in England. "Thebest novel in twelve years." Price 10 cCKts. * Published by arrangement with Henry Kelt * Co., whose Leisure Hours Series inclutles authorized editions of all Mr. Hardv'fi and Mrs. Alexander's works. t Published bv airangeraent with Harper Brothers, whoso Library of Select Novels includes authorized editions of Mr. P.lackmf-re'sand Mrs. Oiiphant's works- THE TRIBTJIt^E, NEW-YORK. THE LEADING PAPER. HEARTILY REPUBLICAN IN POLITICS. Devoted to American Manufacturing and Farming and American Uomes. THE STANDARD AUTHORITY. TTIE TRIItlJIVK -vrlll be sent, postag-e paid, to mail babscribcrs In all parts of the United States at following reduced rate.s: 1 Tear. 6 Months 3 Months. 1 Month. I>AII..'V, with Snnday $8 50 $4 25 $2 15 $0 75 I>AIL,V, without Snnday 7 00 3 50 1 75 75 SUi^DAY tribune: 1 50 SE:m-\Y'KEKL.Y, $3 SO a year; in olnba of ten, 83 a year, frith extra copy to man sending; dab. 1VEEKL.V, 91 35 a year; In clubs of ten, 8l a year, Trlth extra copy to man sending; club. Connting postage, abont two cents a copy on all editions. The most, m quantity and value, for the least money, of any paper in America. THE TRII1UI\E this year is cheaper than ever, and better than ever. It has not reduced character with price. A trusted, clean, wholesome family paper, it has long enjoyed the l.iriiest circulation among the best people — the indnstrions, frnsal and moral, whom every community recognizes as its best citizens— and it means to keep and increase tlus circulation by continuing to deserve it. Tllli: XRIBUIVE Is the leading; I%e-w-TorU paper— complete in news, strong and eonnd in comment, pure in tone, large and legible in print — spending money lavishly for news, and as lavishly tor brains to handle it. It is recognized as the authoritv on political, business, bank, railroad, and financial, literary, educational, scientific, social and religious intelliEcnce. THE TRIBUIVE Is heartily Republican, and believes that the restoration of the Pemocratic party to power, after twenty-fonr years' exile, would be as disastrous as a revolution. Every important material interest in the country dreads such a change in 1884. TIIE TEIBITNE confidently believe it can be prevented, and to that end asks your aid- THE TRIBU.'\E is always on the side of morality, g-ood order, reform and f»rosrcss. It warmly sympathizes with every practical effort to restrict the traftic in intoxicating iquors. It always favors trie cause of honest labor; and in the interest of the American Workingman supports a Protective Tariff. It has no interest for or against corporations, to hinder its taking the just and fair course, best for all the people and the whole country. It is the organ of no person or faction, is under no control save that of its Editor, and knows no obligation save that to the pnoUc. THE WEEKLY TRIBUNE has been for a third of a century the f arorite of our snbstan* tial rural population. It has a larger and wider circulation than any other weekly issued from the o Si CO of a daily in the United States. A complete weekly newspaper ol sixteen, aiid sometimes twenty or twenty-four pages, its agricultural matter is believed by f.armers to be the best published. It contains full markets aud many features of interest in the home circle. This year two series of special articles will be printed, one for young men, the other for farmers. THE SEMI-WEEKLY TRIBUNE la the best substitnt<^ for the Daily. It has all the matter of the latter of more than transient interest, and all the special features of the Weekly. Sixteen to twenty pages. THE TRIBUNE will be Indispensable dnrine the Presidential canvass. The following books are offered as premiums with the WEEKLY and SEMI-WEEKLY: "The Indexed Atlas of the World," 904 pages. 125 maps and charts, 225 colored diagrams, and (;.">0 pages of description; "Wood's Household »'ractioe of Mediciue," 2 vols., 810 and 042 page.i, illu.stiated— a valuable work: Ridpath's entertaining illustrated " History of the United StJites," 752 pages; "The Sonatas of Beethoven ;" Webster's and Worcester's Unabridged Dictionaries, latest editions. THE TRIBUNE makes an offer for the formation of Town Libraries. Send for oircolar. AGENTS WANTED AT EVERY POST-OFFICE. Cironlars describing follj all TUCBUNE premiums, aud samcle copies, sent free on application. ESTABLISHED REPUTATION BELDII^a BROTHERS & CO/S SEWING SILKS AND MACHINE TWIST 4RE AHEAD OF ALL COMPETITORS. Have been awarded the Highest Premiums at all Industrial Exhibitions. The following are noteworthy among the namerous Testimonials won by BELDING'S SILKS. PRIZE MEDALS OF MERIT ^T CINCINNATI INDUSTRIAL EXPOSITIONS, 1870 AND 1872. ST. LOUIS INDUSTRIAL EXPOSITIONS, 1872, 1874, 1875. BALTIMORE, MARYLAND INSTITUTE, 1874. PHILADELPHIA, 1874, AND CENTENNIAL, 1876. The only GOLD MEDAIiS ever awarded for goods of this class were to Belding Bros. & Co., at SYDNEY, N. S. W., 1878. ATLANTA. GA., EXPOSITION, 1881, SAN FRANCISCO, MECHANICS' INSTITUTE, 1883. SAN FRANCISCO, CALIFORNIA STATE FAIR, 1883. Mactte Twist, SeiDg Sis, "Snuerior" Pure TteaJ Knltttnf Si, "KENSINGTON" EMBROIDERY, FILLING SILKS, STITCHINa SILKS, ETC. > For Sale hy all First-class Houses. Mill8 at Rockville, Conn., Northampton, Mass., Montreal, Can., San Francisco, Cal. SALESROOMS A]ST> OFFICES AT 455 BROADWAY, New-York. 105 SUMMLR-ST., Boston. 136 RACE-ST., Cinciimati. 6TH and ARCH STS., Philadelphia. 28-30 ST. GEORGE-ST., Montreal. 147-149 5TH-AVE., Chicago 621 ST. CHARLES-ST., St. Louis. 585 MARKET-ST., San Francisco. Send two-cent stamp for our Self Instructor in Silk Knitting, Crocheting, and Embroidery. Healil M Yipr for tie Braia M Imm Systea Physicians have prescribed over 750,000 Packages of VITALIZED PHOS-PHITES, And have found this BRAIN AND NEB VE FOOD indispensable in tht treatment of diseases of Debility aiid in all Nervous Disorders. Physicians prescribe it l:ecaiise they knon^ its composition : it is not a secret remedy : the lormuia is printed on every label. It restores the energy lost by nervousness, weakness or indigestion ; it relieves lassitude and neuralgia; retreshes the nerves tired by worry, excitement or excessive sensitiveness; strengthens a failing memory, and gives renewed vigor where there has been nervous exhaustion or debility. It aids wonderfully in the mental and bodily growth of infants and children. Under its use the tetth come easier, the bones grow better, the skin plumper and smoother; the brain acquires more readily, and rests and sleeps more sweetly. An ill-fed brain learns no lessons, and is excusable if peevish. It gives a happier and better childhood. " No CoUece Student, whether young gentleman or lady, no anxious, diligent echool-pirl, can accomplish what the brain aspires to without the iissistance of this liram Food. With its aid study is easy and memory retentive."— W. E. Sheldon, National Journal of Education, " No rapidly-growing infant or child can develop into intellectual or physical beauty with- out a sulHciency of Phos-phites."— Prof. Percy. It is indispensable (o Nnrsing Mothers and to Growing Babes and Children. Is a Tonic to the Brain, and Builds Up Worn-out INerves. It lures Sleeplessness and Neuralgia. " I can cordially recommend to this class of people— writers, teachers, preachers, thinkers— Dr. F. Crosby's Y italized Fhos-T:>h.ites-because I have tned them myself Be- fore 1 covdd conscientiously sav anything about them 1 said to Dr. Crosby : I am sullermg from overwork of the nerves ; it the compound is fitted for any one's case, it is for mine.' " 1 have taken it, and feel that it has done mo a decided benefit. I know 1 sufl'er from over- employment of the brain on mv three papers ; 1 know 1 waste awav my nerve material. This compound is fitted to re-supply this waste— that is the reason it is useful. " ft is especially useful in Indigestion, Debility, Sleeplessness, etc. I myself already feel the beneficial effects 1 have derived. „ "A. M. Kellogg, "Editor of N. T. l