Receipts, &c.

MISCELLANEOUS COOKING.

THE FILLET of Veal RoaSTED is a good and serviceable joint. One weighing from twelve to fourteen pounds is the best. Have a largish knuckle sawn off, and the middle bone taken out; this will make a good place in which to put some stuffing. The flap and the udder must then be folded round, and fastened with skewers. If the hole in the centre does not hold quite 80 much stuffing as you wish, a little more can be placed between the flap and the fillet. Before putting it down to roast, tie some well-buttered writing-paper over the top and bottom. Place the joint rather near to the fire for a few minutes, and when it is warm rub it well over with butter. Then place it at such distance from the fire that it may roast slowly, and yet get a nice yellow-brown color. A fillet of the weight we have named will require nearly three hours' roasting. A few minutes before serving up take off the string and paper, and baste well with thin melted butter, with, if approved, two tablespoonfuls of mushroom ketchup. Lay it on the dish with the side uppermost most convenient for cutting, and pour over plenty of thin melted butter. It is usual to have a ham, a piece of bacon, or an ox-tongue, at the opposite end of the table, as an accompaniment.

THE LOIN OF VEAL is best with the chump taken off. It should be selected with plenty of fat and a full kidney. Skewer the flap well over, and cover with buttered paper. A loin weighing about twelve pounds will require about two hours and a half roasting. Attend to the directions given about roasting the fillet, and serve up with melted butter poured over.

CANAPES.-Cut up an equal quantity of cold roast veal and of sardines in long thin slices, add a fifth of the weight of capers, flavor plentifully with oil, vinegar, and chopped herbs. Serve on pieces of bread about two inches square and half an inch thick, which had been previously fried in butter. Serve cold.

POTATO BALLS.-Take four potatoes, boiled the day before, grate (not rub) them. Add two tablespoonfuls of flour and two eggs, salt, and a very little nutmeg. Make into round balls, put them into boiling water, and boil twenty minutes. Oil some butter and brown some chopped onions in it. When the balls are finished, throw over them raspings of bread, and then pour on the hot oil and onions. N. B. The great point is to serve very hot.

TO STEW MUSHROOMS.—Peel and take out the insides of some large mushrooms, and broil them on a gridiron. When the outside is brown, put them into a saucepan with as much water as will cover them. Let them stand ten minutes, then add to them a spoonful of white wine, and the same of browning, and a few drops of vinegar. Thicken with flour and butter; boil up & little, lay sippets round a hot dish, and serve them up. HAM TOAST.-Melt a small piece of butter in a stewpan until it is slightly browned; beat up one egg and add it to it; put in as much finely-minced ham as would cover a round of buttered toast, adding as much gravy as will make it moist when quite hot. When all the ingredients are in, stir them quickly with a fork; pour on to the buttered toast, which cut in pieces afterwards any shape you please. Serve hot.

A Cheap GREEN PEA-SOUP.-Two quarts of green peas, a piece of lean ham, some bones from roast meat; two onions sliced, two lettuces cut fine, a few sprigs of parsley, a bunch of sweet herbs; put them to stew in two quarts of cold water, and let it simmer gently. When quite tender, strain it, and pulp the peas and other vegetable through a sieve. Put it on the fire again, with pepper and salt, and about a pint of milk. Serve with fried bread cut into small dice.

A SAVORY CHICKEN PIE.-Choose three spring chickens, taking care that they are tender, and not too large; draw them, and season them with pounded mace, pepper, and salt, and put a large lump of fresh butter into each of them. Lay them in a pie-dish with the breasts upwards, and lay at the top of each two thin slices of bacon; these will give them a pleasant flavor. Boil four eggs hard, cut them into pieces, which lay about and among the chickens; also a few mushrooms. Pour a pint of good gravy into the dish, cover it with a rich puff paste, and bake in a moderate over.

To Cook CODFISH WITH A PIQUANT SAUCE.-Cut the best part of a codfish in slices, and fry them in butter a light brown color. Take them up out of the pan, and lay them upon a warm dish before the fire. Boil some onions, cut them into slices, and put them into the same pan with the butter, adding a little vinegar, water, and flour, and some finely-chopped rosemary and parsley. Fry the onions and all the ingredients together, and afterwards pour the whole over the fried fish. This dish will be excellent for three days, as it can be warmed easily when wanted.

A SINEE KABAUB.-Take a pound weight off a rump of beef, and cut the same into dice-formed pieces, removing all the fat. Have at hand half a dozen races of green ginger, a few cloves of fresh garlic, some green shalots, and a small portion of green lemon-peel. Take a long, thin iron skewer, cut the ginger into small separate thin pieces, serving the shalots, the garlic, and the lemon-peel after a similar manner. Then strew a small quantity of fine curry-powder over the meat, and reeve the skewer through one piece at a time, intermediately skewering the ginger, shalots, onions, garlic, and lemon-peel after the mode following: Meat, shalot, garlic; meat, ginger, lemon-peel; meat, shalot, garlic; meat, ginger, lemon-peel, and so on till the skewers are fully occupied. Expose the same before a clear, fierce, charcoal fire, basting the whole with a bunch of fowls' feathers, introduced into fresh ghee till done brown. Serve the same up with boiled rice.

GRAVIES AND SAUCES.

MELTED BUTTER.-Keep a pint stewpan for this purpose only. Cut two ounces of butter into little bits, that it may melt more easily, and mix more readily; put it into the stewpan with a large teaspoonful of flour, and two tablespoonfuls of milk. When thoroughly mixed, add six tablespoonfuls of water; hold it over the fire, and shake it round every minute (all the while the same way), till it just begins to simmer; then let it stand quietly and boil up. It should be of the thickness of good cream.

CELERY SAUCE, WHITE.-Pick and wash two heads of nice white celery; cut it into pieces about an inch long; stew it in a pint of water, and a teaspoonful of salt, till the celery is tender; roll an ounce of butter with a tablespoonful of flour; add this to half a pint of cream, and give it a boil up.

THICKENING.-Clarified butter is best for this purpose; but if you have none ready, put some fresh butter into a stewpan over a slow, clear fire; when it is melted, add fine flour sufficient to make it the thickness of paste; stir it well together with a wooden spoon for fifteen or twenty minutes, till it is quite smooth: this must be done very gradually and patiently; if you put it over too fierce a fire to hurry it, it will become bitter and empyreumatic: pour it into an earthen pan, and keep it for use. It will keep good a fortnight in summer, and longer in winter,

A large spoonful will generally be enough to thicken a quart of gravy.

EGG SAUCE.—This agreeable accompaniment to roasted poultry, or salted fish, is made by putting three eggs into boiling water, and boiling them for about twelve minutes, when they will be hard; put them into cold water till you want them. This will make the yelks firmer, and prevent their surface turning black, and you can cut them much neater: use only two of the whites; cut the whites into small dice, the yelks into bits about a quarter of an inch square; put them into a sauce-boat; pour to them half a pint of melted butter, and stir them together.

Lemon Sauce.-Pare a lemon, and cut it into slices; divide these into dice, and put them into a quarter of a pint of melted butter. Some cooks mince a bit of the lemon-peel (pared very thin) very fine, and add it to the above.

MOCK CAPER SAUCE.-Cut some pickled green peas, French beans, gherkins, or nasturtiums, into bits the size of capers; put them into half a pint of melted butter, with two teaspoonfuls of lemon-juice, or nice vinegar.

YOUNG ONION SAUCE.-Peel a pint of button onions, and put them in water till you want to put them on to boil; put them into a stewpan, with a quart of cold water; let them boil till tender; they will take (according to their size and age) from half an hour to an hour.

POTATOES.

HOW TO CHOOSE POTATOES, and keep them from being WASTED.

THAT excellent authority, M. Soyer, says: "Observe, in a general rule, that the smaller the eye, the better the potato, as when they are too full in the eye, they are either of an inferior quality, or are running to seed. To ascertain if they are sound, nip a piece from the thickest end with your finger-nail; if good, the inside will either be of a white, yellow, or reddish hue, according to the sort and quality; if, on the contrary, they are spotted, they are bad, or getting so; but though this part may be slightly touched, by cutting a little off the outside they may prove fit for boiling; though they ought to be bought, when in this state, at a cheap rate. Potatoes always get bad in the spring of the year, as then the old ones are going out, and the new ones for some time continue to possess but little flavor, and are watery when boiled. The old ones ought to be peeled, and steamed, and mashed, or baked in an oven under a joint, or fried in fat; for when done whole in their skins at this time of year, the slightest spot spoils their flavor. The new ones are tasteless and watery, and are much better cooked when put in very hot water, but not boiling, than when put in cold.”

There are few articles in families more subject to waste, both in paring, boiling, and being actually

thrown away, than potatoes; and there are but few cooks but what boil twice as many potatoes every day as are wanted, and fewer still that do not throw the residue away, as totally unfit in any shape for the next day's meal; yet if they would take the trouble to heat up the despised cold potatoes with an equal quantity of flour, they will find them produce a much lighter dumpling or pudding than they can make with flour alone; and by the aid of a few spoonfuls of good gravy, they would produce an agreeable dish for the dinner-table.

CAKES, PUDDINGS, ETC.

BERWICK SPONGE CAKE.-Beat six eggs two minutes, add three cups sugar, beat five minutes; two cups flour with two very small teaspoonfuls cream tartar, beat one minute; one cup of cold water with a small teaspoonful soda; beat one minute; half the rind and juice of a lemon, two cups flour, a bit of salt. Bake twenty minutes.

Breakfast CAKE.-One pint milk, two or three eggs, two teaspoonfuls cream tartar, one of soda, flour sufficient to roll out. Roll quite thin, and cut into round, square, or diamond shape, according to fancy. Fry in hot lard like doughnuts. To be eaten with butter.

MIXTURE FOR THE CREAM CAKES.-Two cups sugar, one cup flour, four eggs; the eggs, sugar, and flour to be well beaten together; one quart of milk boiled, and while boiling stir in the eggs, sugar and flour. Let it cool, and flavor; open at the side and put the cream in.

CREAM TARTAR CAKE.-Half cup butter, two cups sugar, three and a half cups flour, three eggs, two teaspoonfuls cream tartar, one teaspoonful soda, dissolved in one teacup of milk, one tablespoonful flavoring; stir together quickly, and bake in a quick oven.

Perpetual Lemon CheesecaKE.-One pound of loafsugar, six eggs, leaving out the whites of two, the juice of three fine lemons, and the grated rind of two of them, one quarter pound of fresh butter. Put these ingredients into a pan, boil them gently over a slow fire, until they assume the consistency of honey; pour into small jars, and tie brandied papers over them. A dessertspoonful is sufficient for each cake. This should be made when eggs and lemons are plentiful, as it will keep two years.

VELVET CREAM.-Dissolve nearly half an ounce of isinglass in a teacupful of white wine, one pint of cream, the juice of a large lemon. Sweeten the cream to your taste, and when the isinglass is dissolved, put in the juice to the cream, then pour the wine to that. Stir it frequently until it begins to thicken; pour it into a mould.

VERMICELLI Pudding.—Boil four ounces of vermicelli in one pint of new milk with a stick of cinnamon until it is soft. Then add one half pint of thick cream, one quarter pound of butter, one quarter pound of sugar and the yolks of four eggs. Bake in an earthenware dish without paste.

A Country PUDDING.-Mix the yolks of three eggs smoothly with three heaped tablespoonfuls of flour; thin the batter with new milk till it is of the consistency of cream; whisk the whites of the eggs separately, stir them into the batter, and boil the pudding in a floured cloth or basin for an hour. Before it is served, cut the top quickly in cross bars, pour over it a small pot of raspberry or strawberry jelly or jam, and send quickly to table.

Devonshire JUNKET.-Put some new milk into a china basin, or else warm some cold milk to the same heat as new, add to it a little calf's rennet, and some brandy or rum, stir it with a spoon so as to mix the whole perfectly. Place it near the fire or on a warm stove till turned, but it must not be kept too hot, or it will not turn properly. When turned, put sugar, grated nutmeg and ground cinnamon on the top, and clotted cream without breaking the curd, and serve.

ARROWROOT BLANC MANGE.-Mix three tablespoonfuls of arrowroot in milk, in the same manner as though you were preparing starch. Add afterwards a quart of cold milk, sugar to your taste, a few chopped almonds and some grated lemon-peel. Put it on the fire, and stir it until it thickens. Pour into a mould and turn it out when cold.

FOAM SAUCE FOR THE PUDDING-One teacup sugar, two-thirds cup butter, one tablespoonful flour, beaten together until smooth. Then place over the fire, and stir in rapidly three gills boiling water; season with nutmeg; soda about the size of a pea.

MISCELLANEOUS.

TO CLEAN SILK STOCKINGS.-Wash your stockings first in white soap liquor, lukewarm, then rinse them in four waters, and work them well in a fresh soap liquor; then make a third soap liquor, pretty strong, into which put a little stone blue, wrapped in a flannel bag, till your liquor is blue enough. Wash your stockings well therein, and take them out and wring them; let them be dried so that they remain a little moist, then stove them with brimstone, after which put upon the wood leg two stockings, one upon the other, observing that the two fronts or outsides are face to face; then polish them with a glass. N. B.-The two first soap liquors must be only lukewarm, the third soap liquor as hot as you can bear your hand in it.

TO CLEAN PLATE.—Avoid the use of what are called "plate powders;" most of these contain quicksilver, which is very injurious. Boil one ounce of prepared hartshorn powder in a quart of water: while on the fire put into it as much plate as the vessel will hold; let it boil a short time, then take it out, drain it over the vessel and dry it before the fire. When you have served all your plate thus, put into the water as much clean linen rag as will soak up all the liquid. When dry, they will be of great use for cleaning the plate as well as brass locks and the finger plates of doors. When the plate is quite dry, it must be rubbed bright with leather. The use of gritty substances, however fine, should be avoided.

Dry,

TO CLEAN TINS AND Pewter.-Wash thoroughly clean with warm water, into which a handful of bran and a few slices of soap have been thrown while hot. and then with some of the best whiting powdered, and a little sweet oil, rub well and wipe clean; then dust them over with some dry powdered whiting in a muslin bag, and rub dry with soft leather. When tin covers come from the table, they must be wiped very dry before they are hung up, or the steam will rust the inside.

TO PREVENT HAIR FROM FALLING OFF.-Cocoa-nut oil melted with a little olive oil, and scented as preferred. Sage tea is good for a wash ; or warm water. A very good pomade is also made of white wax one-half ounce, spermaceti one-half ounce, olive oil six ounces. Different sorts of hair require different treatment; for what agrees with one, makes the other harsh and dry. Cold

cream is often used: it is made with one-quarter ounce of spermaceti, and one-quarter ounce of white wax; dissolve by putting the basin in which you are going to mix it in hot water; then add one ounce each of oil of almonds, and rose water.

TO PRESERVE MILK.-Provide bottles, which must be perfectly clean, sweet and dry; draw the milk from the cow into the bottles, and, as they are filled, immediately cork them well up, and fasten the corks with packthread or wire. Then spread a little straw in the bottom of a boiler, on which place bottles with straw between them, until the boiler contains a sufficient quantity. Fill it up with cold water; heat the water, and as soon as it begins to boil, draw the fire, and let the whole gradually cool. When quite cold, take out the bottles, and pack them in sawdust, in hampers, and stow them in the coolest part of the house. Milk preserved in this inanner, and allowed to remain even eighteen months in the bottles, will be as sweet as when first milked from the cow.

BLUE INK.-Two drachms oxalic acid, two drachms Prussian blue, to be mixed in half a pint of water, make as good blue ink as we have seen, and is very simple.

HOW TO MAKE VINEGAR.-Vinegar is made from sweetened water. That tells the secret. The saccharine principle turns to acid, and we have vinegar. Sweet cider needs but to be put in a warm place-in the sun in summer-with a thin cloth over the bunghole, to make it the best of vinegar. The mother will soon form a scum on the top, which must be left in. Sour cider needs sweetening when set away for fermentation. That starts it on its way. It is difficult to get vinegar from sour cider alone. In the West, where cider is scarce, sweetened water (it matters not how much or how little sweetened) is the thing. The water must be soft. Rain water is used. A barrel half filled will sour quicker than when full, so said: we have never tested it. Take out the bung. Stretch over the bunghole a fine sieve or cloth to keep out the flies. When vinegar is formed, cork it up tight, for exposure to the air hurts it.

TO CLEAN SILKS.-A quarter of a pound of soft soap, two ounces of honey, and a gill of gin: mix these three things well together, and if too thick add a little more gin. Lay the silk on a board, and with a stiff hat-brush brush it well with the mixture, occasionally dipping the brush in a little cold water to make it froth. Rinse it well in cold water, and hang it to drain (without wringing) for a few minutes; then roll in a towel, each piece singly, and iron it wet.

CEMENT FOR BROKEN CHINA, GLASS, ALABASTER, OR IVORY ORNAMENTS.-A quarter of an ounce of the best fine isinglass-not gelatine-half an ounce of spirits of wine; put the isinglass into any very small jug with a lip; pour on it a few drops of fast boiling water (this will dissolve the isinglass), then put in the spirits of winelet it stand ten minutes by the fire, or until the whole is well mixed-pour it into a bottle with a tiny neck; when cold it will be a solid white mass. The articles to be repaired must be dry and warm; melt the cement by standing the bottle in hot water, and apply it with a camel's hair brush. After using, observe that the bottle is well corked, or the cement loses its strength by evaporation. This is the cheapest, best, and readiest cement to use for repairing articles not intended to contain hot water, as this would cause the mended fracture to come to pieces.

WOMAN!

HER NAME AND ITS SIGNIFICANCE.

1. She shall be called woman.—Gen. ii. 23.

2. I will put enmity between thee and the woman.Gen. iii. 15.

3. A woman that feareth the Lord, she shall be praised. -Prov. xxxi. 30.

4. Blessed art thou among women.-St. Luke i. 28. 5. God sent forth his son, made of a woman.-Gal. iv. 4.

6. The woman is the glory of the man.-I. Cor. xi. 7. 7. A woman clothed with the sun, and the moon under her feet, and on her head a crown of twelve stars.-Rev. xii. 1.

The BIBLE is woman's Magna Charta. In this blessed Book her destiny is predicted; her duties are defined; and her privileges made sure by the unalterable promises of God. One privilege is that of bearing her Eden name-woman, significant of her true relation to man, of her peculiar nature; and also of the duties to God and humanity which would be required of the sex till time should end.

In the passages we have selected from Holy Writ are shadowed forth the history of woman as the Bible discloses it. We are intending to take up one subject for elucidation in each monthly Table, till the seven selections are discussed.

The first thing to establish is woman's right to the name given her by divine inspiration. "She shall be called woman, because she was taken out of man." It was from the "dust of the ground" that the Lord God made man, breathing into him the breath of life, the "living soul;" but man was not then perfected. Looking on all the previous work of Creation, when accomplished, "God saw that it was good." Of the human being made from dust, the Lord God said: "It is not good that man should be alone; I will make him an help meet for him." Therefore the feminine nature was the perfecting of the man, and the crowning work of creation.

Bear in mind that every step from matter to man, had been in the ascending scale. Was the last step backward? It must have been, unless the woman was endowed with some gifts of excellence superior to the similar gifts held by man; as in some gifts held by him she was certainly his inferior. Woman has not the perfection of physical strength, nor the mechanical ingenuity, nor the large capacity of understanding, to grasp all subjects relating to this world, its material interests and government which distinguishes man. She could not help him in subduing the world. But moral sense is superior to mental power; intuition is above reason; and if she were wanted to help him, she must have possessed a nature more refined, pure, and spiritual than his, a quicker insight into heavenly things, a nearer assimilation with the angelic, a link in uniting the divine with the human, more holy and elevated than man held or ever could have attained without her help.

These qualities of her nature were signified in her Eden name, woman. It was also prophetic of the manner in which her moral endowments would be, in her sex, developed and directed, as we shall see in the course of these papers.

Woman, then, was the generic name of feminine humanity as distinct from the masculine. In Eden the two natures were one personality. "God created man in his own image: male and female created he them." The two in union formed the perfect man, the mortal immortal, the sovereign of earth, the wonder and mystery of the Heavenly host.

After the Fall another name, designating the specific characteristics of the feminine, in the altered destiny of the race, was given her: "Adam called his wife's name Eve; because she was the mother of all living;" that is, of all mortal immortals.

Thus was human motherhood placed immeasurably above animal females-brute, bird, insect, "which bring forth animal young"-but all are soulless. With such female creatures to bear young is their highest perfection. Not so with the human feminine: to help her husband in his moral nature, and mould her children for God are the perfections of her womanhood.

We see, therefore, why woman cannot be rightly distinguished by the term female, when used as a noun or name, and why this term is never applied to her, except as an adjective, by inspired writers. The passages at the head of this paper give her true name, and how the language would be corrupted and the sex degraded by the use of female in the place of woman may easily be tested by substituting the former in the first clause, "She shall be called female ;" and so in all the selections that follow. Would such readings be proper?

The Word of God never degrades woman by permitting her distinction of sex to signify her personality. Search the Scriptures; you will find her always called by the names or titles designating her humanity; never with any reference to sex, except in contradistinction to man as male: "God made them male and female." This adjective term of female, applied to woman, occurs but twelve times in the Bible; while her names and titles, woman, mother, maiden, lady, damsel, bride, wife, daughter, sister, widow, mistress, midwife, prophetess, princess, queen, these and other appellations, none of which are ever applied to animals, are used over thirteen hundred times!

The Bible has for us another important bearing on this question of woman's rightful name and style of address. The English version of the Holy Scriptures is the Palladium of our mother tongue; in it is centred and preserved the purity, truth and strength of the Anglo-Saxon language. This, the noblest of all living languages, which expresses the meaning of the Hebrew text more clearly and forcibly than any other Gentile language can do; this our mother tongue is violated, degraded, polluted by the vulgarity and impropriety which hame become prevalent, both in speech and literature throughout our land, using as we do the animal adjective female as the noun for woman, or the substitute for lady. No other language has thus degraded the Correlative terms are used for the appellations of mankind and womankind by all nations, save the Anglo-Saxon. No French writer would say: "A gentleman walking with a female," "The females outnumbered the men !”

sex.

We meet with this corruption of our tongue in every