Soups, savouries, sweets, with a chapter on breads

of butter, a little grated nutmeg and salt, one teaspoonful of chilli-vinegar. Mix these ingredients thoroughly in a basin. Peel one or more cucumbers, and cut up in lengths of two or three inches. (In peeling, the greatest care must be taken that none of the green rind remains on the cucumber, as the smallest piece when cooked will render the whole dish bitter and unpalatable.) Cut out the seeds with an apple-corer, and then put the pieces into boiling water with a pinch of salt ; simmer for half an hour or more, according to the thickness of the cucumber. When tender, take out the pieces and let them drain. When they are cold and firm enough, fill with the stufiing, and braise * The smell of apples, aromas from crushed sage-plant, mint. . ." .' Walt Whitman. * There let each dish prepared with skill and wit A ltd to detain the struggling appetite,* Crabbe. in a thick gravy for ten or fifteen minutes. ft Keep them hot until ready to serve, when dish them carefully, lifting out each piece of cucumber separately with a fish-slice, and standing it upright in the dish. Pour the gravy over immediately before sending to table, for if the pieces soak long in it they will become soft, and fall. If this dish is required for vegetarians, the following gravy can be substituted for the meat one : A quarter of a pint of the water in which the cucumber was boiled, one and a half ounces of butter, a teaspoonful of flour to thicken it, a teaspoonful of soy, or any bottled sauce preferred, and salt to taste. * Who would suppose f from Adam's simple ration^ That cookery could have called forth such resources As form a science and a nomenclature From out the commonest demands of ncUure ?^ —By ROif. * But all search For agarics ; which^ humbler in their growth And less renffivned in song^ yet most delicious Are^ ivhether they be eaten fresh, or salted.^ — MiCKlEWICZ. Stuffed Mushrooms. ID. Twelve fresh mushrooms, in size not less than two inches across, one ounce of breadcrumbs, one and a half ounces of butter, one teaspoonful of parsley and thyme, a teaspoonful each of tomato-sauce, mushroom-ketchup, pepper, salt, and pounded mace to taste, the yolk of one egg. Peel the mushrooms carefully, so as not to destroy the edges ; cut the stalks close off. Chop up the stalks, and mix with them breadcrumbs, parsley, thyme, pepper, salt, and mace, and lastly add the sauces. Put Care should be taken to have the mushrooms fresh gathered, as otherwise they are not easy of digestion. ( (( Prepare, then, a feast, and none of the least. For we will be merry ^^ quoth he* * Robin Hood.* * The humble mushroom scarcely known," Dryden. this Stuffing into a saucepan with half the butter, and fry a light-brown colour, stirring it that all may be equally cooked. Remove the pan from the fire, and add the yolk of the egg as the mixture is cooling. Place the mushrooms top downwards in a baking-tin, with a tablespoonful of water ; fill each mushroom with the stuffing, then, having divided the remainder of the butter into twelve pieces, put a piece on each mushroom. Place the baking-tin in a quick oven, and bake for ten minutes, or until the mushrooms are of a light-brown colour. Serve on circles, or squares, of buttered toast, or fried bread. The gravy in the baking-tin should be poured over the whole immediately before * And the chattering girls are all locked up ; And the "wrinkled old abbess is gone to sup On mushrooms and sweet muscadeV — Praed. * They from their noisy breakfast Went forth unto the solemn ceremony Of mushroom-fathering. ' MiCKIEWICZ. going to table, as the excellency of this entree depends on its being served hot. ScaUope& /iDuBbtooms. ID.