Virginia Cookery-book

To two potmds of the cooked meat cold put one spoonful of currant jelly — or, if you have no jelly at hand, brown sugar instead ; two table-spoonfuls of butter, two table-spoonfuls of walnut catsup, pepper and salt to taste, with a dash of whatever spice you fancy, or none at all, if your taste leads you to prefer simple food. This stew greatly resembles venison in taste, but, as some persons dislike any sweet taste about their meat, the currant jelly may be dispensed with, and the same vegetables used instead that were recommended for beef stew. Celerysalt is a modern acquisition to the house-keeper's list of condiments for made dishes that may well be called in to help in such a case. Curry powder, too, may be appealed to, but in moderation, where most Americans are concerned. Here is a recipe for it, that those who desire it may add it to their store-closet. Cubby Powdeb. One ounce of turmeric, one ounce of coriander seed, one ounce of white ginger, one ounce of nutmeg, one ounce of mace, one ounce of Cayenne pepper. Pound all up together and pass through a fine sieve ; bottle and cork well. One teaspoonful is enough to flavor a dish of stewed meat. ZiTELLl's MaCABONI StBW. Take half a pound of real Italian macaroni, boil it in plenty of water, slightly salt, until soft; take one quart of 99 riRQmiA VOOKSRY'BOOK. tomatoes, half a pint of celery and two ounces of fat bar con ; cat into Kmall pieces one onion and a small bnnch of parsley ; boil these all together apart from the macaroni for half an hour ; then pass the mixture through a colander ; add a tablespoonfnl of batter, and season with pepper and salt to your taste ; put it on the fire again, and let it boil five minutes ; let the macaroni and tomato sauce both be very hot ; in a tureen place a layer of the macaroni covered with grated cheese ; then pour a ladleful of the sauce, and repeat the layers until all the articles are dished. It must be served up as a soup and eaten in deep plates, although not liquid. If there is any sauce left after the directions are followed out, pour it over the top. To Fbicassbb Chickens. Cut two spring chickens into quarters, and, with their livers and gizzards, put them on to stew in half a pint of cold water. Let them cook until done, but not until they fall to pieces. For seasoning put a table-spoonful of butter, a salt-spoonful of salt, pepper and parsley to taste ; also a little nutmeg, if you like the flavor ; beat up four oggs, and, after pouring to them gradually a little of the hot gravy, add them to the chickens, thicken the gravy with a little flour from your dredging-box, stir rapidly, and serve up before there is danger of curdling. Fowl Cutlets. Bone a full-grown pullet, and from the flesh off the legs, wings, breast, and merry bone make six cutlets thus: Flatton and give them a good shape. Take the remainder of the fowl, including the liver, and pound it up in a mortar for a force-meat, adding to it a pinch each of pepper and salt, with a spoonful of gravy; brush the cutlets over with egg ; spread the force-meat over them, and then brush VIBOmU COOKERY-BOOK. » again with egg ; cover with bread-crumbs and fry the outlets a light brown in hot lard, and serve with brown gravy. Chicken Pudding. Cut f onr young chickens up into quarters and put them to stew in a saucepan, with a large spoonful of butter, and a seasoning of salt, pepper, and celery or parsley. While the chicken is stewing make a batter of six eggs, a quart of milk, a light pint of flour, and a table-spoonful of butter, pouring off most of the gravy, to be reserved for the sauce-boat; arrange the chickens in the bottom of an earthen-ware baking-dish, pour the batter over them, and bake in a steadily-heated oven ; add the giblets to the gravy left out, season it nicely, thicken, and serve in