The thorough good cook

To make this pudding it is necessary to have a domeshaped mould, four inches deep and six in diameter, and a cover to fit the top, completely lined with a thin layer of paste, which must turn over its edges. Take two pounds of very round truffles, and cut them into circular pieces a quarter of an inch thick ; fry these lightly in a quarter of a pound of warm butter, with a large spoonful of fowl glaze, half a glass of Madeira, a pinch of fine herbs, a little grated nutmeg, and a proper quantity of salt. Then arrange the truffles in your lined mould, pour in all the ingredients, turn the edges of the paste over them, and cover it besides with a layer of paste ; put on the lid of the mould, tie it in a cloth, and boil it for an hour and a half The saucepan should be quite full of boiling water. Serve the pudding as quickly as possible after it is taken up. [For other Entrees, see Index to Recipes.] SECTION IV.— EOASTS, ETC. 1. BrOast Sucking Fig. Fill the paunch of the suckmg pig with stutting prepared as follows, viz. : — Chop fine four onions and a dozen sage leaves ; fry these with two ounces of butter over a slow tire for a few minutes, then add half a pound of breadcrumbs, two yolks of eggs, pepper, and salt. The pig thus being stuffed, and the paunch sewn up securely roast it before a brisk fire for about two hours, bastino: it frequently by means of a paste-brush dipped in salad oil. When it is done, and before removing it from the spit, cut off the head, and divide the pig into halves by sawing it straight down the spine. Dish up the pig with brown gravy ; to some of the stuffing add the brains, and a few spoonfuls of melted butter, and serve this sauce separately. Or the pig may be served whole. Some people, however, prefer to cut it up before bringing to table, as they declare the expression on poor little piggy's face is too harrowing to their feelings, since he invariably appears with two big, fat tears, partially congealed, rolling down his visage. 2. Leg of Mutton: Polish Way. Choose a good leg, hung till tender, pare the thin-end bone, and lay it in an earthen pan, just deep and large enough to hold it. Mince two or three onions, the same of carrots and celery roots ; fry with clarified fat, moisten with three glassfuls of vinegar, and the same of water ; let the liquid boil, add to it some sprigs of aromatics, thyme, bay-leaf, basil, two cloves of garlic, parsley, cloves, and peppercorns ; continue boiling for twenty minutes. Then take the stew-pan off the fire, let the marinade stock become nearly cool, pour it over the leg of mutton, which macerate therein for twenty-four hours, turning several times. Drain the leg, wipe it on a cloth, put into a roasting-pan with a good piece of butter, and place in an oven not too hot ; half an hour afterwards baste with two gills of the marinade stock and a pint of sour cream ; finish cooking the leg, basting frequently; then place it on a dish, strain the cooking stock, reduce it at the fire until nearly thickened, then pour it over the leg, and put a little ruffle to the bone. 3. Loin of Mutton, Boiled and Stuffed.