of cream, and let it boil at the corner of the stove ten minutes; then add half a tea spoonful of chopped mushroom, half a tea spoonful of chopped parsley, one tea spoonful of essence of anchovies, a table spoonful of white wine, and the juice of a quarter of a lemon. Pour it over the fish, and serve.

No. 18.-FOR FLAVOURING SOUP.

Soak well some sliced mushrooms in two or three table spoonfuls of white wine, then take out the mushrooms, and add the juice of half a lemon, a dessert spoonful of white pounded sugar, and a pinch of curry powder.

No. 19.-RABBIT SOUP.

à LA IVY FARM.

Cut a rabbit into small pieces, fry them with onions, turnips, celery, &c., and a few cloves, till of a light brown; then stew altogether in a good gravy until tender; strain off the herbs and vegetables; put to it the pieces of rabbit, and season with No. 18; much of the flavour depends on frying the rabbit with the vegetables and herbs.

No. 20.-MAYONNAISE SAUCE.

à LA GLENLEE.

Put into an earthern vessel the yolk of an egg with a seasoning of pepper, salt and a little vinegar, turn and mix well, adding little by little, stirring continually, adding a good table spoonful of good oil.

Your sauce being well mixed, and of sufficient quantity, add a tea spoonful of Tarragon vinegar stirring all the time. This sauce is very good if well seasoned, but it requires patience to mix it properly; it is excellent for cod fish, salmon, turbot, mackerel, boiled soles or for cold fish salads.

No. 21.-LIVERPOOL CURRY.

à LA PARRY.

Form two table spoonfuls of curry powder into paste. Cut up a rabbit or fowl into small pieces an inch long, rub them over with the paste, fry the meat with butter, and four onions sliced, to a deep brown; then add about two-thirds of a pint of good gravy, and let simmer for twenty minutes, remove all fat and skim, and put by cold; when wanted stew gently for four hours.

Mix together 2 spoonfuls of cream, 1 spoonful of Soy, a tea cupful of sour apples, or a table spoonful of cranberries, 1 of flour, Dessert spoon of salt, a bit of butter, which add to the curry half an hour before it is taken from the fire.

In

When dished up add the juice of half a lemon. India ham is eat with curry and pickles, &c., to suit the taste of partakers; the remains of a duck, or of game, all come well in to season if you have them.

No. 22.-CLEAR BROWN SOUP.

à LA ACKLETON.

Prepare the bottom of the stew pan with two ounces of butter.

Put in a pound of lean ham, or a red herring, the

meat from a rabbit or two, or a knuckle of veal, and a shin of beef cut in pieces, until done to a light brown; then put in the bones and cover with cold water.

When it begins to boil, keep skimming it for two hours, putting in a little cold water occasionally to make the skim rise.

Then add onions, carrots, celery, ten bay leaves, sweet basil, thyme, pepper corns, and a little mace.

Skim it as required while the, vegetables are stewing, and let it stew for eight hours, then strain it through a tammie; when served in tureen, season with No. 18, if required.

No. 23.-LEMON WHIPS.

à LA MINSHULL VERNON.

To a pint of good cream add a full gill of white wine, the juice of two lemons and the rind of one, half a pound of white sugar pounded.

Put all into a deep pot, and whip them gently for half an hour, and dont get impatient.

Put them into glasses, and let them stand all night. They will keep for three weeks.

No. 24.-CUCUMBER TOAST.

à LA BEVERLEY TUCKER.

Take a large cucumber, (just before it begins to turn yellow), pore and slit lengthwise; place in clear water, and boil till tender; take out; dip in a thick batter, and fry in butter till brown. Serve hot, and you will have a dish equal to oysters.

MORAL.

It is now a received aphorism, in this age of progress and reconstruction, that the man who makes two blades of grass grow, where one only grew before, is a benefactor to mankind; surely, then, it will be readily conceded, that if the "heavy jack-ass and hamper-ofgreens" dinners, can be reformed, and two dishes, instead of four, be made to give more satisfaction, and save money, time and trouble, this little "brochure” will not have been written in vain,—its object and end will have been attained.

Lord Byron thus ridicules the English banquets of his day :

"The dinner-bell has rung,

And grace is said the grace I should have sung,

But I'm too late, and therefore must make play.

'T was a great banquet, such as Albion old
Was wont to boast-as if a glutton's tray
Were something very glorious to behold.
But 't was a public feast, and public day—
Quite full, right dull, guests hot, and dishes cold,
Great plenty, much formality, small cheer,

And everybody out of their own sphere.

The Squires familiarly formal, and

My Lords and Ladies proudly condescending;

The very servants puzzling how to hand

Their plates without it might be too much bending

From their high places by the sideboard's stand-
Yet, like their masters, fearful of offending:
For any deviation from their graces

Might cost both men and masters too-their places.
But we 'll say nothing of Affairs of State,
A difference between crockery-ware and plate,
As between English beef and Spartan broth-
And yet great heroes have been bred by both.
Dully past o'er the dinner of the day;
And Juan took his place, he knew not where,
Confused, in the confusion, and distrait,
And sitting as if nailed upon his chair,

Though knives and forks clanged round as in a fray,
-He seemed unconscious of all passing there.
Till some one, with a groan, expressed a wish
(Unheeded twice) to have a fin of fish.

On which, at the third asking of the banns,
He started; and perceiving smiles around
Broadening to grins, he coloured more than once;
And hastily-as nothing can confound

A wise man more than laughter from a dunce-
Inflicted on the dish a deadly wound,

And with such hurry, that ere he could curb it,
He had paid his neighbour's prayer with half a Turbot.
This was no bad mistake, as it occurred,

The supplicator being an amateur;

But others, who were left with scarce a third,
Were angry-as they well might, to be sure."

Nothing in bad taste ever escaped the castigation of the Noble Bard. Public dinners are alone tolerated on the score of public duty, by either the Donor, or the Partaker; the only plan, therefore, is to endeavour to make the ceremony as agreeable as possible, by introducing" garniture" on the table pleasing to the eye and senses. Substituting "Pièces Monteés," containing wellarranged bouquets of flowers, and dried fruits, instead