Rare old receipts

2 cups of minced chicken, 2 tablespoonfuls of butter, 2 bayleaves, thyme, and the juice of I lemon, salt and pepper to taste. Soak macaroni until it softens, place in the bottom of a bowl, lining it, fill with the mixture, and cook for one hour, as if it were a custard. Serve with rich tomato sauce. RECEIPT FOR ORDERLY DOMESTIC MANAGEMENT. " Selected." Contributed by Mr. Jonathan Dickinson Sergeant, Philada., Pa. Let the mistress of the house take 2 lbs. of the very best self control, I j4 lbs. of justice, i lb. of consideration, 5 lbs. of patience, and 1 lb. of discipline. Let this be sweetened with charity; let it simmer well, and let it be taken daily, — in extreme cases in hourly doses — and be kept always on hand; then the domestic wheels will run quite smoothly. NORMANDY FISH. Grandmother Mrs. Samuel Hart. Contributed by Clara Townley Chase, Philadelphia, Pa. 5 lbs. of fish, various kinds, clear of bone and skin. Put 5 oz. of butter into an earthenware dish, and set on the coals, when the butter is melted, add from the dredger a dessertspoonful of flour, stirring the while, then a pinch of grated nutmeg, salt, pepper, black and red, but little of the latter, a dessertspoonful of chopped parsley and a tablespoonful of mushroom catsup. Then put in your fish, cut in pieces as large as two fingers. Pour on the whole a glass of sherry or Madeira, and a small wine-glass of good French brandy. Cover your dish, put dough all around the edge of cover to keep in steam, and then put the dish in a moderate oven. When done, serve in dish in which cooked, put in a tablespoonful of Tarragon vinegar. SUGAR BISCUITS. Mrs. Widdifield. Contributed by Sarah Biddle Cabeen, Mrs. F. von A. Cabeen, Philadelphia, Pa. 3 lbs. flour, 54 lbs. butter, 1 lb. sugar, 1 qt. of sponge. Rub the flour, butter, and sugar together. Then add the sponge with as much milk as will make a soft dough. Knead well and replace it in the pan to rise. This must be done in the afternoon. Next morning knead lightly, make it into small cakes about the size of a silver dollar, and y 2 inch in thickness. Place them on slightly buttered tins, one inch apart each way, set them in a warm elevated place to rise. When light, bake them in a quick oven. When done, wash them over with a little water, not having the brush too wet, or sprinkle sugar over them if not for immediate use. Let them remain on the tins to cool. RACAHOUT. Edward Robinson — 1840. Contributed by Mr. John Lambert, Philadelphia, Pa. y 2 lb. fine chocolate, % lb. arrow-root, J4 Mb- ground rice, % lb. loaf sugar. Reduce the first four articles to a powder and mix all together. Mix a dessert-spoonful of the mixture in a little cold water right smooth. Pour it into a cup of boiling milk, and boil a few minutes. The Racahout should be as thick as rich chocolate. JULIENNE SOUP. Contributed by Sarah Biddle Cabeen. Boil 4 lbs. of beef in 1% gallons of water for 6 hours. Let the liquor run through a colander, and strain it, through muslin to clear it. Boil in 2 qts. of water for the same time, 4 large carrots, 2 turnips, 1 head of celery, 4 onions, 1 bunch of pot-herbs. When it begins to boil 1 tablespoonful of salt, and pepper to your taste. Then add the vegetables to the soup. The carrots are cut in long thin pieces. The pot-herbs and celery tops are tied together and removed from the soup before serving up. The rest of the vegetables are prepared in the usual manner. TEA PUNCH. Mrs. John- Swan of Baltimore, Md. Contributed by Mrs. Anthony M. Hance, Sally Robinson Hance, Philadelphia, Pa.