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OUR ARM-CHAIR. - OUR NEW COOK- BOOK

OUR ARM - CHAIR. CHOICE FLOWER-SEEDS.-Ladies, if you want an elegant flower-garden the following season, send for a DOLLAR, or TWO DOLLAR collection of choice annuals. Also for a DOLLAR collection of choice vegetable seeds for the KitchenGarden. Mailed free on receipt of price. Address, JOHN S. IVES, Salem, Mass. GOOD PENS GIVEN AWAY.-Samples of " Adams & Co.'s Celebrated Golden Pens," used and recommended by the principal banks, offices, and commercial houses of Boston, will be sent free on receipt of a stamp for postage. Address, ADAMS & Co., 12 Broomfield St., Boston, Mass.

THE NATIONAL EDITION of the "Waverley Novels," five volumes, octavo, bound in cloth, is sent, pre-paid, for $15.00. This is the cheapest edition of Scott's novels to be had. Address, T. B. PETERSON & BROTHERS, Philada., Pa.

Bouillon.- A kind of French soup or stew, prepared as follows:-An earthen pot, made to hold from one to seven pounds of meat, is provided. A sufficient quantity of lean meat, usually part of the leg or shoulder, is put into this vessel, which is then filled up with cold water, the proportion being five pints of water to a pound and a half of meat. It is to be then placed on the hob. When it begins to simmer, the scum which is thrown up is carefully removed from time to time, three-quarters of an hour being allowed for this purpose. A carrot, half a parsnip, a turnip, an onion, a little celery, and any other vegetables in season, are then added, together with salt, pepper, and spice. After these additions, the pot remains covered at the fire, and is kept there simmering for six hours more, hot water being from time to time supplied in the place of that which has evaporated.

VEGETABLES. To Stew Peas.-Take a quart of shelled peas, a large OUR "WASHINGTON" Mezzotint, or either of the " BUN- Spanish onion, or two of middling size, and two lettuces, YAN" Mezzotints, will be sent, postage paid, for $2.00. Any cut small; put them into a saucepan with half a pint of water ; season them with a little salt, a little pepper, mace, two will be sent for $3.00 ; or the whole three for $4.50. and nutmeg. Cover them close, and let them stew a quarAddress, C. J. PETERSON, Philadelphia, Pa. ter of an hour; then put in a quarter of a pound of fresh THE AMERICAN TEA COMPANY offer great inducements to butter rolled in a little flour, a spoonful of catchup, and a small piece of butter as big as a nutmeg; cover them close, the public. See advertisement on cover. and simmer gently an hour, often shaking the pan. Batter for Frying Vegetables or Fritters.- Moisten a little flour with water, and add to it a small quantity of salt, a PARLOR AMUSEMENTS. tablespoonful of olive-oil, and a spoon and a half of French THE BOUQUET -Each player, in his turn, supposes him- brandy. Beat up the mixture thoroughly, and when you self a bouquet, composed of three different flowers. Each are ready to use it, beat into it the white of an egg preone must name aloud, to the leader of the game, the three { viously beaten to a strong froth. This batter may be used flowers of which he considers himself composed. for frying sweet entremets, in which case sugar must be put The leader of the game writes down the names of the instead of salt. three flowers, and adds to what he has written, without Old Potatoes to look like Young Ones.-Wash some large informing the other, the names ofany three persous of the potatoes, and with a small scoop made for the purpose, company he may choose. form as many diminutive ones as will fill a dish ; boil them He then asks the player to what use he intends to put in two or three waters about three minutes each time, the the three flowers he has chosen. The player tells him to water being put to them cold; then let them steam till what use he means to put them, and the leader of the game tender; pour a white sauce over them, and serve with the second course. Old potatoes prepared thus have been misapplies it to the three persons that he has written down. taken for young ones at the best tables. Potato Chips.- Wash and peel some potatoes, then pare them, ribbon-like, into long lengths; put them into cold OUR NEW COOK - BOOK. water to remove the strong potato flavor; drain them, and Every receipt in this Cook-Book has been tested by a throw them into a pan with a little butter, and fry them a brown. Take them out of the pan, and place them light practical housekeeper. close to the fire on a sieve lined with clean writing-paper MEATS. to dry, before they are served up. A little salt may be Haricot Mutton.-Take a piece of mutton, the middle of sprinkled over them. the neck is the best to select, remove all skin and fat ; boil For a Dish of Rice.-Take a pound of Patna rice, some butter in a frying-pan, and place therein the chops, washed in salt and water; thenhalf put in two quarts ofboiling and fry them until they present a light-brown color; water, and boil it briskly for twenty minutes; then strain arrange them in a stewing-pan with button onions, tur- it into a cullender, and shake it into a dish, but not touch nips, and carrots, neatly cut and overlaid ; and upon these it with your fingers nor a spoon, and to be served up in a pour the boiling butter left in the frying-pau, to which dish by itself. some water must have been added; season this mess disWatery Potatoes.-Put into the pot a piece of lime as creetly, cover it close, and let it simmer gently until the large as a hen's egg; and how watery soever the potatoes vegetables are reduced to a state of pulp. Stew in a little may have been, when the water is poured off the potatoes water, in a separate saucepan, the rough pieces, the skin will be perfectly dry and mealy. and fat above alluded to, and with these make the gravy, DESSERTS. which, when ready, mix with the chops. Remove by careful skimming all particles of fat. A Cheap Family Pudding.-One pound of flour, one Ragout of Veal.-Melt a piece of butter in a saucepan. pound of suet, chopped fine, three-quarters of a pound of Cut the veal in chops. Use bones and all- the ends and molasses or sugar, one pound each of carrots and potatoes, trimmings; may use from the loin or neck. Put them in well boiled and mashed together, half a pound of raisins, the pan and stir till brown. Dust in a little flour and three-quarters of a pound of bread-crumbs ; spice, flavoring, stir; add half a pint of broth and stir again ; salt and pep- and peel optional. Mix the whole well together with a per; add a bunch of seasoning. For the ragout, take six little water; it must not be too stiff, and certainly not too sliced potatoes and put them in the pan with the veal, and moist. Rub a basin well with dripping, and boil for eight boil. This is a very nice dish, and a cheap one. hours.