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with a string; singo, and dust them well with ﬂower; then put them in a kettle of cold water; cover it close, and set it

over the fire; when the scum begins to rise take it 06; re covor them, and lot them boil very slowly twenty minutes; then take them off; keep them closely covered, and the boat of tho wator will stow them enough in half an hour. This mode of cooking keeps the skin whole, and tho fowls will be both plumper and whiter than if they had boiled fast. When you take them out of the kettle, drain thom, and pour white sauce, or melted butter, ovor thorn.

PREPARED EXPRESSLY FOR. " PETERSON! IAGAZIKL”

[Entcrcd, according to Act of Congress, in the year 1859, by Charles J. ,l,‘otcrson, in the Clerk’s Office of the District Court of the Unitcd States, in and for the Eastern DistriCt of Pennsylvania] Ki- Thas rccu'pts have all bem testcd, either by the author herself, or by some of her friends. Every month, we shall give seoeral receipts. in various (Irpartmtnfs; and the wholc, at the end of the ycar, will be found to make the most complete cook book a'cr published.

Turkey—Stewed with Celery Sauce.—Procuro a large tur key; make a nice forccmcat of veal, and stuff tho craw of the turkey; skowor it for boiling, and boil it till it is almost done; than take up your turkey and put it in a pot with

FISH.

Salmon—Potted.—Lot your salmon be quite fresh, scslo some of the water it was boiled in, to keep it hot; then put and wash it well, and dry it with a cloth. Split it up the seven or oight heads of celery (washed and cleaned well) into back, take out the bone, then season it well with pepper and the water tho turkey was boiled in, till they are tender; take salt, a littlo nutmeg and mace, and lot it lio two or throo them out, and put in your turkey, with the breast down,nnd hours. Then put it in your pot with halfapound of butter, stow it a quartor of an hour. Thicken your sauco with half tio it down, put it into tho oven, and bake it one hour. a pound of butter, and enough ﬂour to make it pretty thick, When you take it from the oven, lay it on a flat dish, so and a quarter of a pint of rich cream; and then add tho that the oil may run from it; then cut it to the size of the cclory. Pour tho celery and sauco upon tho turkcy’s breast, pots in which you intend to keep it, and lay it in layers till and servo it up. you fill tho pots, with tho skin upward; putboards on them, Diwks—Stewcd.—Tako thrco young ducks; lard them each and weights to press it until it becomes cold, then pour side tho breast; dust them with flour, and sot them before clariﬁed butter over it. When you serve the ﬁsh, you can the ﬁre to brown; then put them in a stowpan with a quart cut it in slices. of water, one pint of red wine, ono spoonful of walnut Smelts—PMML—Gut them with a skewer under the gills, catchup, the same of browning, anchovy, half a lomon, a leave in tho roe, dry them well with a cloth, season them clove of garlic, and some swoct herbs. well with salt, mace, and pepper, and lay them in a pot, Chickcns—Forccd.—Ziioro than half roast your chickens; with hslf'a pound of melted butter ovor them; tio them take 03 the skin; thou tho meat, and chop it small, with

down, and bake them in a slow oven three-quarters of an hour. When almost cold, take them out of tho liquor, put them into oval pots, cover them with clariﬁed butter, and kcep them for use. Salmon—RoIIcd.—Tako a side of salmon, romovo the bone, cloan it nicely, and throw over the inside popper, salt, nut mog, and sauco, with a few chopped oysters, parsley and crumbs of broad. Roll it up tight, put it into a deep pot, and bake it in a quick oven. Links 0. common ﬁsh sauce, and pour over it. Smelts—Frial.—Gut them with a skower under the gills,

parsley and crumbs of broad, pepper and salt, and s. littlo S good cream; then put in the meat and close the skin; brown

‘ it with s. salamander, and serve it with white sauce. Fowls—IIashed.—Cut up your fowl as for eating; put them into a pan, with halfa pint of gravy, a teaspooni'ul of lemon 3 pickle, a littlo mushroom catchup, and a slice of lemon, and thicken it with ﬂower and butter. Just bcforo you sorvo it, put in a spoonful of good croani.

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MADE DISHES.

Eygs a la Trips—Take six largo onions; skin and wash them; take out the hearts; cut them in rounds; put them into a stowpan with a small pieco of butter, and sot them over a slow ﬁro. They must not brown. When dono enough,

leave in the rod, dry them with a cloth; beat an egg and rub it over the ﬁsh with a feather; strow bread crumbs over

them, and fry them in some boiling hot lard. ﬁsh occasionally, and fry them a nice brown.

Shake tho

ﬂour them; add to them a littlo milk or cream; season them MEATS AND GAUGES.

Leg of Mutton—Dressed Like i'ens'son.—Got tho largest and fattest log you can; take out the blood vein, stick it in ooveral places in the under side with a. pointed knife; pour over it some red wine, and turn it in tho wino four or five times a. day, for four or ﬁve days; dry it night and morning to kcep it from growing rusty. When you roast it, cover it with paper and paste as you do venison. It will roquiro four hours to roast it. When you roast venison, wrap it in s. largo sheet of papor, then put round it a thin, common paste, and another paper. A short time beforo you servo it, take off the paper and pasto, and basto with red wins or its own gravy. Venison may be drossod aftor tho recipe for

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mutton.

Venison Gravy—Take a knuckle of venison, if you havo it, if not a piece of beef will answer; boil it Well with an onion, a few cloves, some mace, whole pepper, and a bunch of thymo. Whon boiled, add a small quantity of claret, or Madeira Wine; brown some ﬂour, and put it to your gravy, boll all together, and serve it up.

with salt, pepper, and grated nutmeg: than let thom cook a while longer; and, when ready to servo them, cut a dozen hard boiled eggs in rounds; put them in with tho onions; mix all well together, without breaking them or lot ting them boil; add a littlo more butter, and some chopped parsley. Omelct.—Boat tho whites and yolks of one dozen eggs, separately; and thou together. Havo ready some parsley, and one onion, chopped ﬁuo, seasoned with popper and salt to your taste; add the eggs, and boat all well together. Put halfa pound of butter into a frying pan; place it over a quick ﬁre; pour tho mixture into the pan, and fry it until it becomes of a light, brown huo; looson it occasionally with a knife. Do not turn it in the pan; but, when done, fold it double, and dish it.

Mock Oysters.—Procuro Iii ears of new corn; grato and scrape them well. Boat one egg very light. Stir together ono tablespoonful of ﬂour, and one tablospoouful of cream, adding a littlo popper and salt. Mix all tho ingredients well together, and fry tho mixturo by tho tablospoonful, in butter or lard. POULTRY. Eggs—Rachod.—Put somo water in a ﬂat bottomed pan; I'bwls—Boilcd.—Draw your fowls; cut off the head, neck, when the water boils break your eggs carefully in, and let and legs; take the brciist bono very carefully out; skewer them boil two minutos; thou take thorn up, and lay them them with the end of their legs in their body; tio thom round ~ on buttered toast.