tiff
dough. Roll out thin and cut with a round cutter. Spread on one half
the cake chopped fish, mixed with parsley, fold over and press down the
edges. Fry in lard.

HOMINY CROQUETTES.

MRS. BENSON BENNETT.

To a cupful of cold boiled hominy, add a tablespoonful of melted butter,
and stir, moistening by degrees with a cupful of milk beating to a soft
light paste, one teacupful of white sugar, and lastly a well beaten egg.
Roll in oval balls with floured hands in egg and bread crumbs and fry in
hot lard.

POTTED HEAD.

MISS EDITH M. HENRY.

Take the shank (lower), of meat, cover with water, boil until tender
enough to cut up in dice, take off and cut the meat into dice, then
throw back into pot, flavor with pepper, salt, mace, celery seed,
cayenne pepper, allspice and cloves. Then have ready a little gelatine,
mix all through well and let boil a short time, then pour into a cold
shape.

KEGEREE.

MRS. BENSON BENNETT.

One teacup of freshly boiled rice, one half quarter of boiled salmon,
two soft boiled eggs, lump of butter, salt and pepper. Mix all
together and put it in a mould to steam.

DEVILLED LIVER.

MRS. HENRY THOMSON.

To three pounds of uncooked liver, one quarter of a pound of uncooked
salt pork, one half pint of bread crumbs, three tablespoons of salt, one
teaspoon of pepper, one half a teaspoon each of cayenne pepper, mace and
cloves. Mode.--Chop the liver and pork very fine, add the other
ingredients mixing well, put it into a covered mould, and set in a
saucepan of cold water, cover and place on the fire to cook two hours.
Take out the mould, uncover and let it stand in an open oven to let the
steam off. This is a cold dish.

MEAT CROQUETTES.

MADAME J. T.

One tablespoon butter, one tablespoon flour, two tablespoon of stock,
one tablespoon milk. Let boil until it thickens, then add small
teaspoonful onion juice (grated), one teaspoon lemon juice, one small
teaspoon lemon rind, pepper and salt, one grate of nutmeg. When well
blended, add one beaten up egg, cupful of chopped meat (any kind.) Let
this mixture cool in a soup plate and roll into cork shaped croquettes
with finely grated bread crumbs and fry in lard hot. Serve on a napkin
with parsley and lemon rind.

MOCK PATE DE FOIE GRAS.

MRS. BLAIR.

Rub the bottom of a stew-pan five times across with a piece of fresh cut
garlic, put in three pounds of larded calf's liver, with two chopped
shallots, a laurel leaf, a