[Footnote 1: Published by Houlston and Sons, Paternoster-square, London, E.C. Price 2s. 6d.]

1264. Marbled Goose.

The following is suitable for larger supper parties, or as a stock dish for families where visitors are frequent; it is also excellent for breakfasts, or for picnics :--Take a fine mellow ox-tongue out of pickle, cut off the root and h.o.r.n.y part at the tip, wipe dry, and boil till it is quite tender. Then peel it, cut a deep slit in its whole length, and lay a fair proportion of the following mixture within it:--Mace half an ounce, nutmeg half an ounce, cloves half an ounce, salt two tablespoonfuls, and twelve Spanish olives. The olives should be stoned, and all the ingredients well pounded and mixed together.

Next take a barn-door fowl and a good large goose, and bone them. Put the tongue inside the fowl, rub the latter outside with the seasoning, and having ready some slices of ham divested of the rind, wrap them tightly round the fowl. Put the fowl and its wrapping of ham inside the goose, with the remainder of the seasoning, sew it up, and make all secure and of natural shape with a piece of new linen and tape.

Put it in an earthen pan or jar just large enough to hold it, with plenty of clarified b.u.t.ter, and bake it for two hours and a half in a slow oven; then take it out, and when cold take out the goose and set it in a sieve; take off the b.u.t.ter and hard fat, which put by the fire to melt, adding, if required, more clarified b.u.t.ter. Wash and wipe out the pan, put the bird again into it, and take care that it is well covered with the warm b.u.t.ter; then tie the jar down with bladder and leather. It will keep thus for a long time. When wanted for the table the jar should be placed in a tub of hot water, so as to melt the b.u.t.ter, the goose then can he taken out, and sent to table cold.

[BE BOLD ENOUGH TO EXPERIMENT.]

1265. Oyster Pie.

The following directions may be safely relied upon. Take a large dish, b.u.t.ter it, and spread a rich paste over the sides and round the edge, but not at the bottom. The oysters should be fresh, and as large and fine as possible. Drain off part of the liquor from the oysters. Put them into a pan, and season them with pepper, salt, and spice. Stir them well with the seasoning. Have ready the yolks of some hard-boiled eggs, chopped fine, and the grated bread.

Pour the oysters (with as much of their liquor as you please) into the dish that has the paste in it. Strew over them the chopped egg and grated bread. Roll out the lid of the pie, and put it on, crimping the edges handsomely. Take a small sheet of paste, cut it into a square, and roll it up. Cut it with a sharp knife into the form of a double tulip. Make a slit in the centre of the upper crust, and stick the tulip in it. Cut out eight large leaves of paste, and lay them on the lid. Bake the pie in a quick oven.

1266. Salad.

The mixing of salad is an art which it is easy to attain with care.

The main point is to incorporate the several articles required for the salad, and to serve up at table as fresh as possible. The herbs should be "morning gathered," and they will be much refreshed by laying an hour or two in spring water. Careful picking, and washing, and drying in a cloth, in the kitchen, are also very important, and the due proportion of each herb requires attention.

The sauce may be thus prepared:--Boil two eggs for ten or twelve minutes, and then put them in cold water for a few minutes, so that the yolks may become quite cold and hard. Rub them through a coa.r.s.e sieve with a wooden spoon, and mix them with a tablespoonful of water or cream, and then add two tablespoonfuls of fine flask oil, or melted b.u.t.ter; mix, and add by degrees a teaspoonful of salt, and the same quant.i.ty of mustard: mix till smooth, and then incorporate with the other ingredients about three tablespoonfuls of vinegar.

Pour this sauce down the side of the salad bowl, but do not stir up the salad till wanted to be eaten. Garnish the top of the salad with the white of the eggs, cut in slices; or these may be arranged in such manner as to be ornamental on the table. Some persons may fancy they are able to prepare a salad without previous instruction, but, like everything else, a little knowledge in this case is not thrown away.

1267. French Mode of Dressing Salad.

Fill the salad bowl with lettuce and small salading, taking care not to cut up the lettuce into too small strips. Sprinkle with salt and pepper, and, if liked, drop some mustard, mixed thin, over the salad, and strew a little moist sugar over it. Then pour over the whole three tablespoonfuls of good salad oil and one of Orleans vinegar, and turn over the lettuce lightly with a salad spoon and fork, that every portion of it may be brought into contact with the mixture. This mode of preparing a salad is far more expeditious than the ordinary way.

1268. Salad Mixture in Verse.

Two large potatoes, pa.s.sed through kitchen sieve, Unwonted softness to the salad give; Of mordant mustard add a single spoon-- Distrust the condiment which bites so soon; But deem it not, thou man of herbs, a fault To add a double quant.i.ty of salt; Three times the spoon with oil of Lucca crown, And once with vinegar procured from town.

True flavour needs it, and your poet begs The pounded yellow of two well-boiled eggs; Let onion atoms lurk within the bowl, And, scarce suspected, animate the whole; And lastly, on the favoured compound toss A magic teaspoon of anchovy sauce; Then, though green turtle fail, though venison's tough, And ham and turkey be not boiled enough Serenely full, the epicure may say,-- "Fate cannot harm me--I have dined today."

1269. Apple Puddings.

One pound of flour, six ounces of very finely minced beef suet; roll thin, and fill with one pound and a quarter of boiling apples; add the grated rind and strained juice of a small lemon, tie it in a cloth; boil for one hour and twenty minutes, or longer. A small slice of fresh b.u.t.ter stirred into it when it is sweetened will be an acceptable addition; grated nutmeg, or cinnamon in fine powder, may be subst.i.tuted for lemon rind. For a richer pudding use half a pound of b.u.t.ter for the crust, and add to the apples a spoonful or two of orange or quince marmalade.

[HE IS UNFORTUNATE WHO CANNOT BEAR MISFORTUNE.]

1270. Boston Apple Pudding.

Peel and core one dozen and a half of good apples; cut them small; put them into a stewpan with a little water, cinnamon, two cloves, and the peel of a lemon; stew over a slow fire till soft; sweeten with moist sugar, and pa.s.s it through a hair sieve; add the yolks of four eggs and one white, a quarter of a pound of good b.u.t.ter, half a nutmeg, the peel of a lemon grated, and the juice of one lemon; beat well together; line the inside of a pie-dish with good puff paste; put in the pudding, and bake half an hour.

1271. Bread Pudding.

Unfermented brown bread, two ounces; milk, half a pint; one egg; sugar, quarter of an ounce. Cut the bread into slices, and pour the milk over it boiling hot; let it stand till well soaked, and stir in the egg and sugar, well beaten, with a little grated nutmeg; and bake or steam for one hour.

1272. Plum Pudding.

Take of flour, one pound; three teaspoonfuls of baking powder; beef suet, eight ounces; currants, eight ounces; nutmeg and orange peel, grated fine, quarter of an ounce; three eggs. To be boiled or steamed four hours.

1273. Cabinet Pudding.

Cut three or four m.u.f.fins in two, pour over them boiling milk sufficient to cover them, cover them up until they are tender. Make a rich custard with the yolks of eight eggs and the whites of four, a pint of cream, a quarter of a pound of loaf sugar, an ounce of almonds, blanched and cut, lemon peel and nutmeg grated, and a gla.s.s of ratafia or brandy, and add to the soaked m.u.f.fins. b.u.t.ter a tin mould for boiling--for baking, a dish. Put a layer of dried cherries, greengages, apricots, or French plums; cover with the mixture, adding fruit and mixture alternately, until the mould or dish is quite full.

Boil an hour, and serve with wine sauce. In boiling this pudding it should be placed in a stewpan with only water enough, to reach half way up the mould. If for baking, it will not take so long. Lay a puff paste round the edges of the dish.

1274. Elegant Bread Pudding.

Take light white bread, and cut it in thin slices. Put into a pudding shape a layer of any sort of preserve, then a slice of bread, and repeat until the mould is almost full. Pour over all a pint of warm milk, in which four beaten eggs have been mixed; cover the mould with a piece of linen, place it in a saucepan with a little boiling water, let it boil twenty minutes, and serve with pudding sauce.

1275. Economical Family Pudding.

Bruise with a wooden spoon, through a cullender, six large or twelve middle-sized boiled potatoes; beat four eggs, mix with a pint of good milk, stir in the potatoes; sugar and seasoning to taste; b.u.t.ter the dish; bake half an hour. A little Scotch marmalade makes a delicious accompaniment.

1276. Batter Pudding.

Take of flour, four ounces; a teaspoonful of baking powder; a little sugar, and one egg. Mix with milk to a thin batter, and bake in a well-b.u.t.tered tin, in a brisk oven, half an hour. A few currants may be strewed in the bottom of the tin if preferred.

1277. Batter Pudding, Baked or Boiled.

Six ounces of fine flour, a little salt, and three eggs; beat well with a little milk, added by degrees until it is the thickness of cream; put into a b.u.t.tered dish: bake three-quarters of an hour: or if boiled put it into a b.u.t.tered and floured basin, tied over with a cloth; boil one hour and a half or more.

[FALSEHOOD, LIKE A NETTLE, STINGS THOSE WHO MEDDLE WITH IT.]

1278. Half-Pay Pudding.

Four ounces of each of the following ingredients, viz., suet, flour, currants, raisins, and bread-crumbs; two tablespoonfuls of treacle, half a pint of milk--all of which must be well mixed together, and boiled in a mould, for four hours.

1279. Fig Pudding.