Put six or eight oysters in a small stew-pan, without any juie^ over the fire, with butter the sise of a nutmeg and a little pepper and salt. Toast a slice of bread brown on both sides, butter it slightly, and when the oysters have boiled up, pour them over It and serre. * Squab Pigeons, Partridfes or any Small Birds. * Split them, flatten with a cleaver; broil them over a bright fire. Put them on a hot plate, butter them slightly and season with pepper and salt ; or you may lay them on a nice brown slice of toast slightly buttered. « Chieken BrotL Put half a chicken into a small stew-pan with a teaspoonfui of rioo which has been well washed, a little pepper and half a teaspoonfiil of salt. Cover with cold water and boil slowly until the meat falls from the bones; then take out the chicken, leav- ing the rice in, and serve. Keep the vessel closely covered and the chicken entirely covered with water. * Mutton Broth. Two pounds of lean mutton from the neck. Put it ov«r the fire with cold water to cover it , add a teaspoonAil of rice✪ Chicken Broth picked and washed, salt and pepper to taste. Boil slowly untU the meat falls to pieces. Take out all the meat, and serve. FOOD FOB mVAluDS AND 8I0JL 8M * Sweetbreads Blattoh ihcm in boiling water over tbe fire for five minntee; then wipe them dry, split them in half, and broil over a dear Ire. Serve on a hot plate with a little butter on them, and pepper and salt✪ Sweetbreads. * Tamarind Water Pnt a eonple ^ teaspoonsfol of tamarinds into half a pint of oold water, stir well, and let them settle. * Panada. Toast very brown a eonple of stale rusk or rolls, or a sUoe of bread. Do not sooreh them. Break them into a bowl; pat over them a tablespoonfnl of sngar and a little grated nutmeg; pour on boiling water. If allowed, a glass of wine✪ Panada may be added. Freneh Panada. Break a stale tea-biseuit or roll into a sauoe-pan, pour over it bdling water to eover Boil five minutes, stirring all the time ; add a little salt and a small pieoe of butter. Mix well, and stir in it the yolk of an egg beaten in two table«poonsftd of milk. m1 up onoe and pour out. Eaten hot. * Cream Toast Out a sliee of stale bread half an inoh thiek, toast brown m both sides, lay it on a hot plate, sprinkle it with salt, and pour over it half a eup of rieh eream✪ Cream Toast^ and serve quiokly. To Soak Craekan. Pnt two large water-erackers in a bowl, pour on them boiling water, eover olosely. Let them stand ten minutes ; take them out earefiilly, put them on a hot plate, and put on them a little butter and salt, or orettn and salt, if butter is >not allowed. Serve quiokly. Arrowroot Water. Wash two fine tart pippin apples very olean, out them up very •malli take out the eores, and put them into a anart <^ eotd 300 COOKEBT FROM MXPXBZSKCE. water oyer the Ire and boil uftQ Ike tffim are quite aeft, wUA will uke an hoot or more. Mix a teaepoonfiil of anowioot in » little oold water yeiy anoolky and allr ia wUk the ippk. I^-et all boU ten miniitee; atrain Hirom^ a rieve, fweoten to taate, and when eold, nae as a dfinL Ym aaaj pate a little nvtaieg o?er the top. Ufa Water Waah a tableapooafid ef liee, pal it In » alewpan or oroot with lid, ponr on it a quart of e<dd water. When it oomei to a boil. Bet it where it will efanmer wntil Ilia riea k a pnlp. Let it ■ettle a little, pour off, and aweeten to taete. Uae either hot or eold. Ton may nudte dm aaaae wifli milk inatead of water. Slioe two orangea and one lemon, powr ofer them a qnart of boiling water, aweeton to jonr taate ; allr oeeaaionally. When eold, nae a little at a time aa a drink. Half a pint of new •rieb milk| two teblaqmrnaflil of brand j, angar te laate; nntmeg grated on the tep, if liked. *Tteft Water.

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Put six or eight oysters in a small stew-pan, without any juie^ over the fire, with butter the sise of a nutmeg and a little pepper and salt. Toast a slice of bread brown on both sides, butter it slightly, and when the oysters have boiled up, pour them over It and serre. * Squab Pigeons, Partridfes or any Small Birds. * Split them, flatten with a cleaver; broil them over a bright fire. Put them on a hot plate, butter them slightly and season with pepper and salt ; or you may lay them on a nice brown slice of toast slightly buttered. « Chieken BrotL Put half a chicken into a small stew-pan with a teaspoonfui of rioo which has been well washed, a little pepper and half a teaspoonfiil of salt. Cover with cold water and boil slowly until the meat falls from the bones; then take out the chicken, leav- ing the rice in, and serve. Keep the vessel closely covered and the chicken entirely covered with water. * Mutton Broth. Two pounds of lean mutton from the neck. Put it ov«r the fire with cold water to cover it , add a teaspoonAil of rice picked and washed, salt and pepper to taste. Boil slowly untU the meat falls to pieces. Take out all the meat, and serve. FOOD FOB mVAluDS AND 8I0JL 8M * Sweetbreads Blattoh ihcm in boiling water over tbe fire for five minntee; then wipe them dry, split them in half, and broil over a dear Ire. Serve on a hot plate with a little butter on them, and pepper and salt. * Tamarind Water Pnt a eonple ^ teaspoonsfol of tamarinds into half a pint of oold water, stir well, and let them settle. * Panada. Toast very brown a eonple of stale rusk or rolls, or a sUoe of bread. Do not sooreh them. Break them into a bowl; pat over them a tablespoonfnl of sngar and a little grated nutmeg; pour on boiling water. If allowed, a glass of wine may be added. Freneh Panada. Break a stale tea-biseuit or roll into a sauoe-pan, pour over it bdling water to eover Boil five minutes, stirring all the time ; add a little salt and a small pieoe of butter. Mix well, and stir in it the yolk of an egg beaten in two table«poonsftd of milk. m1 up onoe and pour out. Eaten hot. * Cream Toast Out a sliee of stale bread half an inoh thiek, toast brown m both sides, lay it on a hot plate, sprinkle it with salt, and pour over it half a eup of rieh eream^ and serve quiokly. To Soak Craekan. Pnt two large water-erackers in a bowl, pour on them boiling water, eover olosely. Let them stand ten minutes ; take them out earefiilly, put them on a hot plate, and put on them a little butter and salt, or orettn and salt, if butter is >not allowed. Serve quiokly. Arrowroot Water. Wash two fine tart pippin apples very olean, out them up very •malli take out the eores, and put them into a anart <^ eotd 300 COOKEBT FROM MXPXBZSKCE. water oyer the Ire and boil uftQ Ike tffim are quite aeft, wUA will uke an hoot or more. Mix a teaepoonfiil of anowioot in » little oold water yeiy anoolky and allr ia wUk the ippk. I^-et all boU ten miniitee; atrain Hirom^ a rieve, fweoten to taate, and when eold, nae as a dfinL Ym aaaj pate a little nvtaieg o?er the top. Ufa Water Waah a tableapooafid ef liee, pal it In » alewpan or oroot with lid, ponr on it a quart of e<dd water. When it oomei to a boil. Bet it where it will efanmer wntil Ilia riea k a pnlp. Let it ■ettle a little, pour off, and aweeten to taete. Uae either hot or eold. Ton may nudte dm aaaae wifli milk inatead of water. Slioe two orangea and one lemon, powr ofer them a qnart of boiling water, aweeton to jonr taate ; allr oeeaaionally. When eold, nae a little at a time aa a drink. Half a pint of new •rieb milk| two teblaqmrnaflil of brand j, angar te laate; nntmeg grated on the tep, if liked. *Tteft Water.

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