Skin the rabbit; cut it up and wash it; dip it in flour seasoned with pepper and salt; cut up some onions, and fry.

TO STEW RABBITS.

Skin it; cut it up, as for frying; put it down with a little water, pepper, salt and a little butter rolled in flour.

WILD DUCKS.

When the ducks are picked, wash them as little as possible: roast twenty minutes. Some persons make a filling of bread, butter, pepper and salt; but the proper way is to cook them without filling; baste them very often and turn rapidly; put a little water in the bottom of the oven.

TO ROAST WOODCOCK OR SNIPE.

Pick them very carefully, but do not draw them; they will cook sufficiently in ten or fifteen minutes; have some toast on a dish, upon which put the birds.

TO ROAST PHEASANTS.

Roast them before a brisk fire, turning and basting all the time with a little butter; have some water in the bottom of the roaster: after they have cooked five minutes, add some salt.

PARTRIDGES.

Pick them very carefully: draw them, and roast before a quick fire, fifteen or twenty minutes.

PIGEONS.

Make a filling of bread crumbs, pepper, salt and parsley; baste them well: they will cook in twenty minutes.

PEPPER POT.

Clean well two sets of calves’ feet; put them into a pot with three or four pounds of tripe and six quarts of water, and some cayenne pepper; cover them and let them boil till perfectly tender; strain the liquid, and cut the tripe in small pieces; put it in the liquid with some salt, three sliced onions, two potatoes, sweet marjoram, parsley and thyme cut up fine, and some small round dumplings made of butter and flour; send hot to the table.

TO MAKE NOODLES FOR SOUP.

Beat three or four eggs, (the yolks only) make them into a stiff paste with flour; roll out very thin and let it dry; it should be made several hours before they are wanted for the soup; when quite dry roll up, and cut in very thin strips; shake them apart, and put them in the soup.

TO MAKE CROQUETS.

Chop up fine any kind of cold meat, fowl, ham, and pork; mix all well together; add salt and pepper, and mustard to the taste, some grated bread, butter and catsup; make them into cakes; dip them in the yolk of egg, and fry in hot lard.

SPANISH OLIO.

Put into a soup kettle one pound of beef, half a pound of mutton, half a chicken, salt, pepper and a very little water; let it stew slowly for two hours; then put in four apples, two pears pared and cut up, three tomatoes, a bunch of mint chopped, two onions, lima beans and any kind of vegetables you may prefer; let them all stew slowly two or three hours longer; send hot to the table.

MACARONI.

Wash a little macaroni, and boil in water till it is tender, which will be in half an hour; drain it; butter your dish and put a layer of macaroni in, upon which put salt, cheese, butter and mustard, a little of each; then macaroni, and so on till the dish is full. Parmesan cheese is the best, but any other kind will answer.

TO MAKE POLENTA.

Take cold chicken or meat of any kind and stew it; when done cut it up. Have potatoes mashed, which put around the sides and bottom of the dish about half an inch thick; then put in your stew with the liquor; season with pepper and salt; spread some macaroni which has been boiled on the top of the dish, with grated cheese, butter, pepper and salt; bake, and bring to table in the dish in which it is baked.

CHICKEN SALAD.

One pair of chickens, eight bunches of celery, six eggs, one dessert spoonful of mustard, nearly a bottle of oil, pepper and salt. Boil the chickens; take off the skins: cut them up in small pieces; sprinkle them with pepper, salt and vinegar, and let them lie three hours; moisten the mustard with vinegar; then pour in the oil, a few drops at a time, and keep constantly stirring it; have the eggs boiled hard; mash them up with a little vinegar, and then mix with the oil; cut up your celery very fine and throw it into cold water; when the ingredients are all ready, mix the chicken and celery; (after draining it) then pour the dressing over it. Curl some pieces of celery by cutting it up about an inch and throwing it into cold water, with which garnish the dish.

ITALIAN MACARONI.

Break the macaroni into pieces two inches long; boil it in hot water, with a little butter, pepper and salt; when done, drain it on a napkin; then put a layer of macaroni on the bottom of a dish; pour over it some hot tomato sauce; then some grated cheese, and so on, until the dish is full; the cheese being on the top; put it in the oven a few minutes, and serve it hot.

MACARONI WITH CREAM.

Boil half a pound of macaroni in hot water, and when done cut it into pieces; put it into a pan with a quarter of a pound of butter, two ounces of grated cheese, and half a gill of cream; add a little pepper, salt and mustard; shake it over the fire until well mixed and quite hot; dish it, and garnish with pieces of puff paste cut in diamonds.

Beat six eggs very light; add to them two tablespoonsful of cream, butter the size of a walnut, a spoonful of chopped parsley, some pepper and salt, two ounces of grated cheese; beat all well together, and pour into a pan in which butter is melting; let it cook until a light brown; then fold up and dish for the table. Shake the pan while the omelet is doing.

OMELETTE WITH OYSTERS.

Beat six eggs separately, very light; add to the yolks a little mustard, cayenne pepper and salt; mix this with the whites; pour it into a pan in which butter is melting, and cook till a light brown. Before folding, have a few nicely scolloped oysters and lay between; shake the pan about till the omelet is done.

EGG TOAST.

Toast four slices of bread, a light brown; butter them well, and sprinkle on a little salt. Poach four eggs in muffin rings to retain their shape; place one on each slice of toast, and send to the table.

CROQUETTES OF SWEET-BREADS.

Take six sweet-breads, and after being well washed stew them until done; when cold cut them into small pieces; season with pepper, salt, a grated nutmeg, and a little mushroom catsup; stir them over the fire a few minutes; then spread them on a dish to cool; the croquettes must then be shaped; rolled in egg and bread crumbs, and fried in lard.

TO BOIL EGGS.

Boiling eggs depends upon the person for whom you cook. Two minutes and a half will boil to suit most persons: if you want them very soft, two minutes will answer. If hard, they will take ten minutes.

TO FRY EGGS.

Have the lard hot, but not boiling; put in the eggs one at a time; when done, send hot to table.

TO POACH EGGS.

Have ready a pan of boiling water with muffin rings, into which put the eggs, one in each ring; let them remain on the fire till the whites are firm.

SCRAMBLED EGGS.

Beat the eggs with pepper, salt, parsley and chives; have some butter in a saucepan; as soon as it has melted put in the eggs; stir till they are done.

OMELET SOUFFLE.

Beat the eggs separately till very light; then mix them: add sugar and lemon peel to your taste; have some melted butter in a pan; pour in the eggs; and when baked, sift some powdered sugar over it and send it hot to the table.

OMELET.

Separate five eggs; beat them very light; season the yolks with pepper, salt and parsley; have some butter hot in a pan; put in the omelet; stir the whites in just before you put it in the pan; you can put in ham, oysters, onions, chives, or any thing you prefer. Keep the pan moving till the omelet is done; a little cream is an improvement.