Cookery and housekeeping

Make a paste of flour, water, and one or two eggs, according to the quantity required. When completely kneaded, roll it to the thickness of a wafer biscuit, and cut it into long strips a quarter of an inch wide, or into fancy shapes, with a paste-cutter. They are more delicate than macaroni, but are dressed in the same way, being boiled first and then, after being carefully drained of water, cooked with cheese and either butter or gravy. Celery Salad, or Salad a la Casanova. Cut the celery, which should be white and delicate, into lengths of about one inch. Cut up the white meat of a cooked chicken or pheasant into dice ; add truffles cut up, and tongue or ham. Place neatly in a dish, and mix with mayonnaise sauce which has been diluted with cream. Garnish with hard-boiled eggs, or aspic croutons. Fish may be used instead of meat, and truffles may be omitted. >66 RUSSIAN SALAD. Russian Salad. Take some carrots, potatoes, turnips, celery, French beans, olives, and a Portugal onion. Cut them in different shapes to pieces about the size of a raisin, till you have about a pound of mixed vegetables ; boil them in water with a little salt, pour off the water, and sautes them slightly in fresh butter. Prepare a sauce by whipping the yolks of four eggs, to which add half a pint of the best olive oil and two teaspoonsful of mustard flour. Take a small quantity of spinach, pound it in a mortar, then pass it through a napkin, squeezing it hard. Add to the liquid thus obtained half a pint of water, and put it on a quick fire, but be careful to take it off as soon as it boils. Then pass it through a silk tamis, and mix with what remains in the tamis half a dozen biscuits without sugar which have been soaked for twenty-four hours in water. Then add a little butter, mix it well, and pass it through the tamis, mix well with the sauce described above, and add half a pint of cream. Add the vegetables and I oz. of liquid gelatine, and put the whole into a mould until the gelatine is set, when it will be ready to serve. Croustades aux Truffes. Cut a French roll into thick slices, and dig out some of the crumb so as to form a little patty case. Toast in the oven. Take | lb. fresh truffles — English if to be had. TURKISH RICE. 267 Cut into large dice, and add J of the quantity of dark mushrooms. Simmer in very rich brown sauce ; fill the crusts with the truffles and mushrooms, and send up a sauce in which \ lb. of truffles and some mushrooms have been mixed. It is to be noted that the mixture in the croustades is to be so thick that it will not run out, or over, and that the sauce sent up separately is to be of the consistency of sauce — much more liquid than the croustade mixture. Rice— Turkish Fashion. Put a quart of water in a saucepan ; when boiling throw in i lb. of rice which has been well washed and dried. Add a pinch of salt, and let it simmer till the rice has absorbed all the water. Then take \ lb. butter, and let it become liquid by putting in a jar and standing the jar in boiling water ; pour the liquid butter over the rice. Cover the saucepan and place a damp cloth over the cover. Keep it on the side of the hot-plate for half an hour. Serve in a deep dish, and do not put on a cover.