Dr. M'Millan's formulas and domestic guide

The rules to be observed in cooking are these : Buy the best steak, and never pound it, for pounding bruises the fibre of the meat, and lets the juice escape, and steak without juice is like a woman without a soul — no account. Have the pan just hot enough to cicatrize the outside, which will prevent the juice from escaping. Don't allow it to lay in the hot pan after it is done. This renders it tough, and, finally, do not cook it until the last thing, for standing spoils it. To be good it must be eaten as soon as cooked. If it must stand a little while put it in a warm place. NO. 2. Have your skillet very hot, and fry your steak in a very little butter, just long enough to brown each side. Fill up with boiling water, and let it stew 2 hours. Take up the steak, thicken the gravy, season to taste, and pour over the meat. MOCK DUCK. Take the round of beefsteak, and salt and pepper either side. Prepare bread or crackers with oysters or without, as for stuffing a turkey. Lay your stuffing on the meat, sew up, and roast about an hour, and, if you do not see the wings and legs, , you will think you have roast duck. TO COOK DRIED BEEF. Cut in thin slices, place it in the spider, and poiir hot water on it. Thicken with a little flour and water stirred smoothly in. Then season with butter, salt and pepper, and boil about 5 minutes, and while boiling break in 2 eggs, and stir all together. Halve and butter some biscuits, place in a deep dish, and pour the mixture upon them. COLD MEATS. Remains of boiled ham, mutton, roast beef, etc., are good chopped finely with hard boiled eggs, 2 heads of lettuce, a bit of onion, and seasoned with mustard oil, vinegar, and, if needed, more salt. Fix it smoothly in a solid dish, and adorn the edges with sprigs of parsley or leaves of curled lettuce. Keep by the ice or in a cool place until wanted. SWEET BREADS. Wash clean and let dry, and broil on a gridiron or fry in a little butter, pepper and salt, and butter just before they are brought in. If you place them a moment in the oven the seasoning seems to go through them better. JELLY CHEESE. Two sets of pigs' feet put into hot, salted water, enough to cover them. Boil slowly until the meat falls from the bone. Then put the feet on a dish and take out all the bones. Cut the meat into small pieces and return to the kettle in which they were boiled, with the liquor, and then season with salt, pepper, sage, savory and sweet marjoram. Stir all well together, and let simmer slowly for 20 minutes. Then put into deep dishes. When cold cut into slices. Eat cold or hot with vinegar. BEEF SPICED. Spiced round: For a small round, say 25 pounds, mix in a jar or bowl that can be covered: Common salt 2 pounds. Brown sugar i pound. Ground alspice y^ pound Ground cloves i ounce. Black pepper 2 ounces. Cayenne pepper i tea-spoonful. A wooden bowl or an unpainted tub that will just hold the round, will be required. Fill the hole from which the marrow bone was taken with marrow or nice fat. Bind into nice shape with strips of cotton and skewers. First rub with a table-spoonful of powdered saltpeter on both sides and in all crevices ; leave for 24 hours in a cool dry place that will not freeze, then rub daily with the