of four eggs beaten: when it boils clear on one
side, run it through the jelly bag.

* * * * *

TURKEY A-LA-DAUB.

Bone a small turkey, put pepper and salt on the inside, and cover it
with slices of boiled ham or tongue; fill it with well seasoned
forcemeat, sew it up and boil it--cover it with jelly.

* * * * *

SALMAGUNDI.

Turn a bowl on the dish, and put on it in regular rings, beginning at
the bottom, the following ingredients, all minced:--anchovies with the
bones taken out, the white meat of fowls without the skin, hard boiled
eggs, the yelks and whites chopped separately, parsley, the lean of old
ham scraped, the inner stalks of celery; put a row of capers round the
bottom of the bowl, and dispose the others in a fanciful manner; put a
little pyramid of butter on the top, and have a small glass with egg
mixed as for sallad, to eat with the salmagundi.

* * * * *

AN EXCELLENT RELISH AFTER DINNER.

Put some soup or gravy from any of the dishes on the table, into the
stew dish; add a good portion of pepper, vinegar, wine, catsup and salt;
let it be very highly seasoned; broil the legs, liver, and gizzard of a
turkey, the kidney of veal, or any thing you fancy; cut it up in small
pieces: when broiled, put it in the gravy, and stew it at table.

* * * * *

TO STEW PERCH.

Lay the perch in a deep pan with the heads on; sprinkle salt, pepper,
and a little chopped onion over each layer; when they are all in, take
as much water as will be sufficient to fill the pan less than half full;
add a gill of wine, one of catsup, a little lemon pickle and spice;
cover the pan, and let it stew gently till done; take out the fish
without breaking, put them in a deep dish, pour the gravy on, and neatly
turn them out.

* * * * *

PRESERVES.

DIRECTIONS FOR MAKING PRESERVES.

The preserving pan should be made of bell metal, flat at the bottom,
very large in diameter, but not deep. It should have a cover to fit
closely, and handles at the sides of the pan, for taking it off with
ease when the syrup boils too fast. There should also be a large
chafing-dish with long legs, for the convenience of moving it to any
part of the room. The process is a tedious one; and if the
superintendent be not comfortably situated, the preserves cannot be
properly managed. A ladle