ry purpose. I will here give several recipes,
which I think may be new to many readers.

SALMI OF COLD MEAT is exceedingly good. Melt butter in a saucepan, if
for quite a small dish two ounces will be sufficient; when melted, stir
in a little flour to thicken; let it brown, but not burn, or, if you are
preparing the dish in haste, put in some brown flour; then add a glass
of white or red wine and a cup of broth, or a cup of water and a slice
of glaze, a sprig or two of thyme, parsley, a small onion, chopped, and
one bay leaf, pepper, and salt. Simmer all thoroughly (all savory dishes
to which wine is added should simmer long enough for the distinct
"winey" flavor to disappear, only the strength and richness remaining).
Strain this when simmered half an hour and lay in the cold meat. Squeeze
in a little lemon juice and draw the stew-pan to the back of the stove,
but where it will cook no longer, or the meat will harden. Serve on
toast, and pour the sauce over. A glass of brandy added to this dish
when the meat goes in is a great addition, if an extra fine salmi is
desired. By not allowing the flour and butter to brown and using white
wine, this is a very fine sauce in which to warm cold chicken, veal, or
any _white_ meat.

B[OE]UF A LA JARDINIERE.--Put in a fireproof dish if you have it, or a
thick saucepan, a pint of beef broth, a small bunch each of parsley,
chervil, tarragon--very little of this--shallot or onion, capers,
pickled gherkins, of each or any a teaspoonful chopped fine; roll a
large tablespoonful of butter with a dessert-spoonful of brown flour,
stir it in; then take slices of underdone beef, with a blunt knife hack
each slice all over in fine dice, but not to separate or cut up the
slices; then pepper and salt each one and lay it in with the herbs,
sprinkle a layer of herbs over the beef and cover closely; then stand
the dish in the oven to slowly cook for an hour, or, if you use a
stew-pan, set in a pan of boiling water on the stove for an hour where
the water will just boil. Serve on a dish surrounded with young carrots
and turnips if in season, or old ones cut.

BEEF AU GRATIN.--Cut a little fat bacon or pork very thin, sprinkle on
it chopped parsley, onion, and mushrooms (mushroom powder will do) and
bread-crumbs; then put in layers of beef, cut thick, and well and
closely hacked, then another layer of bacon or pork cut thin as a wafer,
and of seasoning, crumbs last; pour over enough broth or gravy