The New York receipt book

Oyster Stew. — Put one quart oysters, in their own liquor, on Are. The moment they begin to boil, skim oysters out and add to the liquor half pint of hot cream, salt, pepper, and mace to suit. Skim well; remove: add to it the oysters, and add one and a half ounces butter. Serve hot, with toast or crackers. To Bake Fish. — Do not remove head or tail. Stuff. Sew, or wind a string around the fish. Lay pieces of sliced pork across top. Sprinkle with water, pepper, salt, and bread crumbs. Pour hot water into pan. Baste often while baking. Serve with drawn butter sauce. If not frequently basted the fish will be too dry. To Cook Fillet of Beef.— It is the under side of the loin. Remove skin and fat, take out the bones. After trimming and larding, put into pan, in bot¬ tom of which are some small pieces of pork and beef suet. Sprinkle with salt and pepper. Add one cup of water. Bake in hot oven thirty minutes Baste often, with hot water. Fried Oysters. — Take large-sized; drain; sprinkle with salt and pepper, and cool for twenty minutes. Then roll each one separately in bread crumbs; then in between eggs and milk; then again season and again mix with bread crumbs. Put into boiling hot lard. Remove and serve as soon as brown. Season with butter, salt, pepper, and any acid sauce. To Boil Fish. — Except salmon; place in an iron kettle with salted cold water. Add a little vinegar or lemon juice. Boil gently, not to break. Re¬ move from water as soon as thoroughly done, and drain before the fire, A little onion, parsley, carrots or cloves, with other seasoning, adds to flavor and appearance. Sauce — Drawn butter with hard-boiled egg sliced. Chicken Fricassee.— Take two chickens, cut up, and lay them in skillet, with two slices of lean ham, two small eschalots, and a few blades of mace. Then season fowls with pepper and salt. Add a little -water. When about half done, add half a pint of cream and a lump of butter the size of a walnut, rolled in flour. Keep the fricassee constantly stirring till done. Broiled Steak — Grease the gridiron with pork or suet. Have it hot. Put on the steak over hot coals. Cover. In a moment when steak is covered, turn it over. Watch, and turn frequently. Do not let out juice by sticking fork in middle. Remove to a hot platter. Sprinkle well with salt and pepper, and butter well. Set platter into oven a few moments, to let butter soak well in. Serve hot. The juice of a good steak is inside of it— not a gravy in the dish. To Cure Hams.— One ounce saltpetre to each ham; one pint pure molasses to one pound of saltpetre; quarter pound salt to every pint of molasses. Heat the mixture until it nearly boils, and while hot rub it in the meat well, especially around the bones. Let hams lie one week ; then place them in a strong salt brine three weeks; remove, and smoke eight hours in fresh water; hang and dry two weeks; smoke three to five days according to size. Then wrap up in strong tar paper, and tie close. Then tie in cotton cloth bags. Separate the paper from the cloth by stuffing in shavings or sawdust. Hang near the roof. Smiling Baby. Baby’s Blessing. For darling babies, what’s the best, To bring them health, give mothers rest; 'Tis Castoria. What gives our Children rosy cheeks. What cures their fevers, makes them sleep ; *Tis Castoria. What Thousands of Dis¬ interested Persons Say.