l the cook I love all nicknackeries,
Fricasees, _vol au vents_, puffs, and gimcrackeries.
MOORE.

Roll off tart paste till about the eighth of an inch thick, then with a
tin cutter made for that purpose cut out the shape (about the size of
the bottom of the dish you intend sending to table), lay it on a
baking-plate with paper, rub the paste over with the yolk of an egg.
Roll out good puff paste an inch thick, stamp it with the same cutter,
and lay it on the tart paste; then take a cutter two sizes smaller, and
press it in the centre nearly through the puff paste; rub the top with
yolk of egg, and bake it in a quick oven about twenty minutes, of a
light-brown color when done; take out the paste inside the centre mark,
preserving the top, put it on a dish in a warm place, and when wanted
fill it with a white fricasee of chicken, rabbit, ragout of sweetbread,
or any other entree you wish. Serve hot.

OYSTER PATTIE.

_De Beringhen._ In the next room there's a delicious pate, let's
discuss it.

_Baradas._ Pshaw! a man filled with a sublime ambition has no time
to discuss your pates.

_De Beringhen._ Pshaw! and a man filled with as sublime a pate has
no time to discuss ambition. Gad, I have the best of it.
BULWER'S RICHELIEU.

Beard a quart of fine oysters, strain the liquor and add them to it. Cut
into thin slices the kidney-fat of a loin of veal; season them with
white pepper, salt, mace, and grated lemon-peel; lay them on the bottom
of a pie-dish, put in the oysters and liquor, with a little more
seasoning; put over them the marrow of two bones. Lay a border of puff
paste around the edge of the dish, cover it with paste, and bake it
nearly three quarters of an hour.

PATTIES FOR FRIED BREAD.

Seducing young pates, as ever could cozen
One out of one's appetite, down by the dozen.
MOORE.

Cut the crumb of a loaf of bread into square or round pieces, nearly
three inches high, and cut bits the same width for tops. Mark them
neatly with a knife; fry the bread of a light-brown color in clarified
beef-dripping or fine lard; scoop out the inside crumb; take care not to
go too near the bottom; fill them with mince-meat prepared as for
patties, with stewed oysters or with sausage meat; put on the tops, and
serve them on a napkin.

MACARONI GRATIN.

Where so ready all nature its cookery yields,
_Macaro