[Modern cookery, in all its branches

Boil four or five new-laid eggs for ten or twelve minutes, and lay them into fresh water until they are cold. Take out the yolks, and pound them smoothly with the beaten yolk of one raw egg, or more, if required ; add a little salt and cayenne, roll the mixture into balls the size of marbles, and boil them for two minutes. Half a teaspoonful of flour is sometimes worked up with the eggs. Hard yolks of eggs, 4 ; 1 raw ; little salt and cayenne : 2 minutes. NO. 13. BRAIN CAKES. Wash and soak the brains well in cold water, and afterwards in hot; free them from the skin and large fibres, and boil them in water, slightly salted, from two to three minutes ; beat them up with a teaspoonful of sage very finely chopped, or with equal parts of sage and parsley, half a teaspoonful or rather more of salt, half as much mace, a little white pepper or cayenne, and one egg ; drop them in small cakes into the pan, and fry them in butter a fine light brown : two yolks of eggs will make the cakes more delicate than the white and yolk of one. A teaspoonful of flour and a little lemon-grate are sometimes added. NO. 14. ANOTHER RECEIPT FOR BRAIN CAKES. Boil the brains in a little good veal -gravy very gently for ten minutes ; drain them on a sieve, and when cold cut them into thick dice ; dip them into beaten yolk of egg, and then into very fine breadcrumbs, mixed with salt, pounded spices, and fine herbs minced extremely small; fry them of a light brown, drain and dry them well, and drop them into the soup or hash after it is dished. When broth or gravy is not at hand, the brains may be boiled in water. NO. 15. CHESTNUT FORCEMEAT* Strip the outer skin from some fine sound chestnuts, then throw them into a saucepan of hot water, and set them o\ ei the fire for a minute or two, when they may easily be blanched like almonds. Put them into cold water as they are peeled. Dry them in a cloth, and weigh them. Stew six ounces of them very gently from fifteen to twenty minutes, in just sufficient strong yeal -gravy to cover them. CHAP, m] Take them up, drain them on a sieve, and when cold pound them perfectly smooth with half their weight of the nicest bacon rasped clear from all rust or fibre, or with an equal quantity of fresh butter, two ounces of dry bread- crumbs, a small teaspoonful of grated lemon rind, one of salt, half as much mace or nutmeg, a moderate quantity of cayenne, and the unbeaten yolks of two or of three eggs. This mixture makes most excellent forcemeat cakes, which must be moulded with a knife, a spoon, or the fingers, dipped in flour ; more should be dredged over, and pressed upon them, and they should be slowly fried from ten to fifteen minutes. Chestnuts, 6 oz. ; veal-gravy, J of a pint: 15 to 20 minutes. Bacon or butter, 3 oz. ; bread-crumbs, 2 oz. ; lemon-peel and salt, 1 teaspoonful each. NO. 16. AN EXCELLENT FRENCH FORCEMEAT.