The universal cookery book

Two swift-winged hours will bring the time When sounds the sabbath supper chime ; And I’ll desert my easy nest To reach the board before the rest, — To reach the board so white and neat, That I may something have to eat. I know just what the feast will be : Some bread cut thin, and weakly tea, Some cheap and highly-colored jam, Some slices of transparent ham, Some Gorgonzola, — Jersey make, — Some tiny bits of frosted cake. The napery will be as white As all the silverware is bright ; The cups and saucers, fragile, thin, Would suit a captious mandarin ; And then the waiter, black as night, Will be both constant and polite. To cheer the fond aesthetic heart, The boarders will converse on art, The drama, music, poesy, And politics, to-night at tea ; And Clara Vere de Vere will chat About the latest Paris hat. A good meal makes a merrier heart Than all your high aesthetic art. When one is hungry, frescoed walls Can’t take the place of codfish balls ; No substitutes are painted screens And porcelain, for pork and beans ; A banquet may be all that’s sweet. Even though all be incomplete That’s alien to the things to eat. The Sabbath Supper Chime: Puck. {By per. Ed) Codfish Balls. Pick up as fine as possible a teacup of nice white codfish. Freshen all night, or, if wanted for any BAKED BEAKS. other meal than breakfast, from the morning ; scald it once, and drain off the water ; chop and work it until entirely fine ; put it in a basin with water, a bit of butter the size of an egg, and two eggs ; beat it thoroughly, and heat it until it thickens, without boiling. It should, when all is mixed, be about a quart. Have some potatoes ready prepared and nicely mashed ; work the fish and potatoes thoroughly together as above, make it in flat cakes, and brown both sides. This is a very nice dish, as all who have tried it allow. — Godey ’s Lady 's Book. (By per. Pub) Baked Beans. The small white beans are the best for baking. Pick out the bad ones ; wash, and soak over night in lukewarm water. Early the next morning set them where they will boil, adding a teaspoonful of saleratus. When partially done, take them out of the water with a skimmer, and put them in an earthen jar or crock, salting them at the same time. Gash about a pound of pork in narrow strips, put it with the beans in such a way that all the rind will be covered. Turn in water until you can just see it at the top. Bake the beans from two to five hours in a moderate oven. The beans when done should be of a nice even brown over the top, the pork tender, and the rind crispy. — Arthur's Home Magazine. (By per. Pubs.) “Liver?” said Toby, communing with himself. “No, there’s a mildness about it that don’t answer to liver. Pettitoes? No. It ain’t faint enough for pettitoes. It wants the stringiness of cocks’ heads. And I know it ain’t sausages. I’ll tell you what it is. It’s chitterlings ! ” “ No, it ain’t 1 ” cried Meg, in a burst of delight. “No, it ain’t 1" “ Why, what am I a-thinking of I ” said Toby, suddenly recovering STEWED TRIPE. a position as near the perpendicular as it was possible for him to assume. “ I shall forget my own name next. It’s tripe.” Tripe it was; and Meg, in high joy, protested he should say, in half a minute more, it was the best tripe ever stewed. — The Chimes: Charles Dickens. Stewed Tripe.