National viands à la mode

Take some thin slices of fat salt pork and put them in a deep stewpan, and over these some sliced onions and mixed sweet herbs. On these flake some thin pieces of codfish and place them on the top of the pork and on that a layer of ship's biscuits soaked in milk, and fill up the saucepan with all these ingredients arranged alternately ; let it stew for four or five hours, then add pepper and salt to taste, a wineglassful of Madeira made hot, some cooked mushrooms and oysters, and let all stew for half an hour.Add a little minced cucumber before serving. Cocoanut Kisses Dissolve three cupfuls of granulated sugar and a pinch of cream of tartar in sufficient water. When the syrup reaches boiling-point add a grated cocoanut and boil, stirring continually till it will thread ; then remove it from the fire, add a drop of blue colouring, and stir with a small wooden paddle till it becomes creamy. Then drop the kisses from a small-lipped pan upon sheets of tin, cutting the drops from the lip by means of a wire. The drops should be an inch and- a half in diameter. Cookies One cup of sugar, half a nutmeg grated, half a pint of milk, half a cup of butter, one teaspoonful of baking powder, with sufficient flour to make a dough, and two eggs. Beat the butter to a cream, add the sugar, and beat again. Beat the eggs all together until light, and add them to the butter and sugar. Then put in the milk, nutmeg, baking powder, and flour, and mix all well together ; roll out the dough, cut with a round cutter, and bake the cookies in a moderate oven till they are a light brown. Corned Beef Hash. (Philadelphia) Chop cold corned beef fine ; mix it with cold boiled potatoes, butter, onions, stock, and pepper ; heat the whole thoroughly on a frying-pan and serve on slices of buttered toast. Filbert Ice Cream. (New York) To one quart of cream add a pound of nuts and twelve ounces of sugar. Break the nuts and roast the kernels in the oven ; when done pound them with a little cream and make a custard, then mix and finish by freezing. ... Green Molasses Pie Take one cup of molasses, one cup of sugar, four teaspoonfuls of butter, and mix together the sugar, butter, and eggs ; then stir in the molasses and bake in a rich crust. Serve green gooseberry preserve with it. Green Tomato Pie Line a china pie-dish with pie crust, and slice green tomatoes into the thinnest of slices, and lay them in ; pour a cup of molasses well seasoned with ginger over this, and add more tomatoes and more treacle till the dish is raised above the level of the edge. Press on a top crust and prick it with a floured fork. Gumbo Take two quarts of veal stock and put into it one quart of ochras and one of tomatoes ; add a little pepper and salt, and cook till soft ; strain and send up with fried sippets. The same of ripe tomatoes scalded and peeled ; put them into a pan to melt with butter, pepper, and salt ; strain through a colander, and send the gumbo up with toast sippets. This may be made either meagre or with a veal stock. Hickory Nut Cake