Dr. M'Millan's formulas and domestic guide

above mixture for 2 or 3 weeks, turning every two days and ladling its own liquor over it. When ready to cook the round, provide a tin dish that will just hold it. Place small pieces of hard wood under it to keep it from sticking to the tin. Also chop vegetables, carrots, onions, celery tops and suet or drippings ; some of these should also be thickly strewed on the top. Cover all with a coarse paste, rolled to keep moist and retain their flavor and bake 6 hours in a moderate oven. When done, take off the paste cover, remove the vegetables, etc. , and put on the round heavy weights, until cool. SHce thinly. POT-PIE. Boil 2 or 3 pounds nice fat beef. When nearly done add some potatoes, turnips and a head of cabbage. Cut in 8 or lO pieces. Season with salt and pepper while cooking. Serve very hot with apple sauce. HEAD CHEESE. Clean the legs nicely and boil by themselves, so that when done there will be plenty of the liquor. Boil the upper head, minus eyes, ears and nose, with considerable lean meat (tenderloin is best), and when done remove bones and skin from head and legs, and chop the lean. Salt and pepper to suit the taste. Add the liquor the legs were boiled in, and, last but not least, a tea-cupful of vinegar and a tea-cupful of catsup to every gallon. When cold it can be cut out in slices. PUDDING CHOP. One pound salt pork. Skin off the rind, chop fine with 2 pounds bread crumbs, and moisten with water until thin enough to stir like cake dough. Add 3 eggs well beaten, pepper, i tea-spoonful of soda dissolved in water. Add a little flour. Turn this mixture into a pudding dish, and bake I hour with slow fire. Serve hot or cold. TO MAKE SAUSAGE. For every 1 2 pounds of meat use : Salt 6 ounces. Black pepper i ounce. Saltpetre i tea-spoonful. Red pepper one-half tea-spoonful. Sage 4 ounces. The sage and red pepper are not essential, and may be omitted by those who do not fancy them. These proportions should be tried on a small scale first before seasoning the whole batch, to see if it suits. TO COOK TONGUE. French receipt for cooking tongue : After boiling it as usual until tender, cut into small pieces and brown with flour and butter. Then add some of the stock, season highly, and let it boil a few minutes and serve hot. BAKED HAM. Make a crust of water and flour, and roll half an inch thick. Soak your ham over night and scrape well, and then cover nice and tight with the crust, so that the juice cannot escape, and bake it until done. Then remove all the crust and serve. BAKED VEAL HAM. Bone a breast of veal, and chop the meat very fine. Chop an equal quantity of cold boiled ham, and boil 6 eggs and chop real fine. Butter a deep pan, put in a layer ot veal, sprinkle with salt, pepper, thyme and anchory or Worcestershire sauce,. and then a layer of ham sprinkled with egg. Fill the dish with alternate layers. Use both the fat and the lean of the ham. Cover and bake slowly 4 hours. When done lay on it a heavy weight. Serve in thin slices. VEAL LOAF. Veal chopped fine 2 pounds. Bread crumbs 2 coffee-cupfuls. Eggs 2. Salt and pepper mixed i even table-spoonful. Sage to taste. A little butter.