The housewife's referee

Cornish Dish. — Take some streaky bacon, cut it into slices a quarter of an inch thick, put them into a very hot fryingpan and brown delicately on both sides. The rind is not cut off, but must be notched here and there to prevent its shrivelling. When the bacon is cooked put in some cold, boiled potatoes. Chop these till quite fine, season with pepper and salt, and when perfectly hot through pile them up in the centre of the dish, with the slices of bacon round. ENTREES Cotelettes a Tecarlate. — Make a stiff force-meat from the breast of a fowl. Cut out of a good red tongue twelve pieces in the shape of a cutlet. Pound and pass through a sieve the remainder of the tongue, and mix with the forcemeat ; season with a little cayenne pepper and essence of mushrooms. Butter and fill little cutlet moulds, and steam them in an oven ; then withdraw the force-meat cutlets from the moulds, and place upon a baking sheet, glaze them over and replace in the oven for a few seconds. Dish up, alternating a cutlet of tongue with a cutlet of force-meat. Sauce the whole over with a demi-glaze. Creme de Volaille; "Trente et Quarante" (Drogan.) — Make a force-meat of the breast of a chicken with two yolks of eggs and a pint of cream, passing all through a fine hair sieve. Procure some card moulds from Jones Brothers, Down Street, Piccadilly ; butter them, and decorate them so as to resemble cards — trufiles, for clubs and spades, tongue, for hearts and diamonds ; which are cut with special cutters forming the card pips. Place the moulds on ice for a few moments, then fill them up with the force-meat; steam for five minutes ; turn them out, and dish on a border of force-meat, with asparagus points, or green peas, in the centre. Serve up with supreme sauce. Curry, Hindostanee. — Boil two pounds of any meat in a pint and a half of water till half done; then take it out and skim the broth, and put to it six cloves, a blade of mace, a small piece of cinnamon, and a few cardamom seeds. Cut the meat into small, square pieces, roll them well in four tablespoonfuls of curry powder, and fry them a nice brown in butter. Cut up two onions and a root of garlic, and fry also till brown, but separate from the meat ; then add the whole to the broth with two tablespoonfuls of cocoa-nut milk or a little good cream, and ten blanched and pounded almonds. Cover the pan closely over, and let it stew gently over a slow fire until well mixed and very hot, and just before serving squeeze in the juice of a lemon. Curry Puffs. — Make a puff paste in the usual way, roll it out as for jam turnovers, fill it with the following forcemeat, and make it in the shape of jam tarts ; fry them in butter till they are a pale golden brown, put them on THE HOUSEWIFE'S REFEREE paper to drain the fat off, and serve with fried crisp parsley. Force-meat for the above. Half a pound of beef passed through a machine ; cut up an onion into thin rings, fry a nice colour ; add a tablespoonful of curry powder and then the meat, seeds of twelve cardamoms, twelve cloves, two cloves of garlic chopped fine, and salt to taste.