... USEFUL RECIPES. Curiers 1N Aspic.—Take the best part of a neck of mutton, saw off the backbone carefully so as not to cut away any of the meat. Put it in a stewpan with carrots, turnips, and onions to flavour the meat, and boil till tender. Then remove ...

... ‘cupful of glace cherries, a quarter cupful of orange juice, and as many round crackers as required. Cho‘}; the cherries, adding the orange juice Fra ually, and mix together. Sprvui a ayer on each cracker, press together, decorate with a cherry on top. Juscer ...

... the flour. Add one packet of ~blancmange-powder (cherry flavour), then stir in sufficient milk to make it a nice comsistency. Sprinkle in a 3uarter of a teaspoenful of bakingpowder and 2ooz. dried cherries. ~Put the mixture in well-greased patty-tins and ...

... minutes. Turn on to a sugared paper and spread with the lemon cheese or jam. CHERRY CAxn‘—ln%redient.: Two eggs, 4lb. of butter, ilb. of sugar, 50z. of flour, 20z. of cherries, half a teaspoonful of baking powder and a little milzooif necessary. Well grease ...

... SOME USEFUL RECIPES. CavripLower PickpLe. — Firm and fullpized caulifiowers should be chosen for pickling. Remove all leaves, and pare the stalk. The flowers should be taken off in bunches, steeped for a couple of days in brine, and drained Wipe them ...

... SOME USEFUL RECIPES. CarzerY Jam.—Take some sound cookins cherries, rather under than over-ripe, an weigh and etone them. For every pound of fruit yom will n%:ire twelve ounces of sugar. Heat the cherrics slowly in a preserving-pan, and bring to boiling ...

... SOME USEFUL RECIPES. Poratro MovLp.—Boil one pound of floury potatoes, and rub them through a sieve into a large basin. While still hot, work into them the beaten yolks of four eggs and ap ounce of grated Parmesan cheese, Season with pepper. Melt two ...

... SOME USEFUL RECIPES. PLum MARMALADE.—Pick the stalks from the fruit, weigh it, gash it with a silver knife, and put it into a preserving-pan. Let it simmer gently until tge fruit 18 quite eoft, lift out the stones as they rise to the surface, and kceg ...

... SOME USEFUL RECIPES. Biow CuzmistMas PuppiNe,—Chop up finely llb. suet, mixing it - the while with §lb. sifted flour and §lb. browned bread crumbs; Eck' and clean Ilb. currants and Ilb. sulnas, stone and cut up small Ilb. prunes (these give a rich flavour) ...

... SOME USEFUL RECIPES Rep CaßpaGge PickLe.—Strip the outer leaves from a fine large cabbage, slice it very thinly, sprinkle plenty of salt over it, and ailow to Jmin in a sieve for twelve bours, or longer. Shake and press the moisture from the cabbage and ...

... SOME TUSEFUL RECIPES. Sponce aNp Rice Puppina.—Break up the remains of a rice pudding with a fork till the grains are separated, then crumble up three penny eponge cakes and mix them with the rice. Over this epread a layer of jam (amry kind preferred) ...

... SOME USEFUL RECIPES SPONGE CAKE.—Three eggs, the weight of eggs in castor sugar, half their weight in flour. Whisk eggs and sugar together for twenty minutes, add flour (sifted). Place mixture in buttered and sugared baking tin, bake in moderate oven ...