Cassell's dictionary of cookery

bo used to cook meat and puddings, or even pastry, and will be fotmd to do its work perfectly. It is particularly adapted for those preparations which require to be cooked slowly. A little experience is all that is necessary in using it. The only directions whicli can be given are that the oven must not be placed close to the fire, but about a foot and a half distant from it ; that the meat should be turned and basted frequently; and that it should be put down in good time, so that it can be cooked slowly. A very small, though clear fire, is all that is necessary. If these hints are attended to, no difficulty need be experienced in using this convenient and economical apparatus. Probable cost, 9s. to 12s. American Pancakes.— Mix the yolks of four and the whites of two eggs, with two tablespoonfuls of water. Put in a pinch of salt, and add gradually six heaped table-spoonfuls of flour; beat the mixture till it is quite smooth, and then add new milk sufficient to make a thin batter. Put a piece of butter the size of an egg into an omelet-pan. Let it melt, but not brown. Then pour in a little of the mixture — enough to thinly cover the pan. Let it stiffen, loosening it round the edges, and shaking it to prevent it sticking. Throw it up to turn the pancake, and when it is nicely browned on both sides it is ready. Send to table on one dish, piled one over the other, with pounded cinnamon and sifted sugar over each : cut into quarters, and serve hot. Time, five minutes to fry. Probable cost, lOd. Enough to make six pancakes. American Sandwiches. — Get half a pound of cold boiled ham or tongue, chop it fine, and put it into a basin, with a table-spoonful of chopped pickles, a tea-spoonful of mustard, and a little pepper. Put about six ounces of butter in a basin, and stir it quickly with a spoon till it fomis a kind of cream ; add the chopped meat and seasoning, and mix all thoroughly. Cut some bread into thin slices, and some very thin slices of veal, fowl, or game ; spread a slice of AME (11) ANC liie tread with the above mixture, then a slice of the meat ; lay oh another slice of bread, and so on, till the quantity required -is prepared. If out into small shapes, these sandwiches prove very acceptable for breakfast or for evening parties. The above quantities will make about two dozen oixiinary-sked sandvv'iches. Probable cost, 2s. American Velvet Breakfast Cakes. — Put a pint of new milk on the fire ; let it simmer a few minutes, but do not allow it to boil. Stir into it a piece of butter the size of a walnut. Add a little salt, and three spoonfuls of good yeast, with three well-beaten eggs. IVIix with those sufficient fiour to make a soft dough, which will bo about three pounds. Knead all well together, and put the mixture in a \warm place in a basin with a cloth over it, for two hours or more. Then make it up into small cakes, lay them quite near each other on a well-oiled tin, and bake in a quick oven. Time, quarter of an hour to bake. Probable cost. Is. This will make about twentyfour cakes, and two are sufficient for each person.