Cookery.

Devonshire Pie.— -Make a nice piecrust of short paste, and line a round cake-tin or mould with the paste, well Duttering it first. Peel . some nice sharp apples and onions, and fill the mould with layers of onion, apples, and pork, cut in neat slices, and lean bacon or ham. Well season with powdered sage, pepper, and salt; pour m half-pint of boiling water, cover with the paste, pinch it round the edges, and bake in a hot oven for two hours.

Savoury Rissoles.—lngredients: lib. of cold mutton, pepper, salt, nutmeg, loz. of bread crumbs, one tablespoonful of tomato sauce, one egg. Mince the mutton, soak the bread crumbs m a little milk, mix them with meat, add pepper, salt, nutmeg, and a tiny bit of chopped onion, and half of a well-bea-ten egg.. Make into round balls, egg and bread crumb, fry in hot fat, or stew in a good rich stock with a few mushrooms and half-an-ounce of butter.

French Rice Soup.—Wash two and a half ounces of best rice, put it in a stewpan with two ounces of butter, previously melted, and stir over the fire for a few minutes. Then add a quart of rich stock—use a fish or vegetable stock—boil up, skim, . add an onion peeled and stuck with a clove, add also a pint of milk. Simmer gently for about thirty-five minutes. Season to taste with salt, pepper, and a very little nutmeg. Stir occasionally while cooking to prevent burning.

Stewed Eels.— Cleanse the eels, cut them in pieces about three inches long and stew them in a stock flavoured with a blade of mace, two cloves, one shallot—chopped—a little lemon juice, and two tabiespoonfuls of port wine. Let them simmer for about an hour, then strain and thicken the gravy with half an ounce of butter and half an ounce.of flour. Boil up with one dessertspoonful of mushroom ketchup, pepper and salt to taste, an 3 pour over the eels.

An Excellent Paste for Fritters.— Put a tablespoonful of good salad oil into a basin, and stir into it three tablespoonsful of flour; add a tablespoonful of orange flour water, a dessertspoonful of pounded sugar, and the yolk of two eggs. Stir in a little milk or water to make it the proper consistency. Just before using, add the whites of two eggs beaten to snow. This paste is used to dip any kind of fruit fritters in.

Meat Toast.— Take the remains of a cold joint, mince the meat finely-, and mix with it, including the gravy, two well-beaten eggs, one tablespoonful of chopped parsley, and one onion (minced fine). Stir the mixture over a slow fire until it is thick. Season it to suit taste. When it is cold, spread it on pieces of toast, brush it over with Beaten egg, strew breadcrumbs on the top, and bake the toast in a moderate oven. Just before serving, squeeze a little lemon juice over the toast.

For Cooking Lamb's Liver.—A very good recipe for cooking- lamb's liver is as follows: Cut the liver into small pieces about the size of dice. Peel a fe\v raw potatoes and cut them up in the same manner. Put a little butter or dripping into a pan and add the squares of liver. Now, in another pan, place a quantity of lard equal to the amount of butter used and add the potatoes. Cook the contents of both pans for about five minutes, and, having- combined the ingredients, add about a gill of broth or hot water. Then allow the whole to simmer for twenty-five minutes, adding more water or broth if necessary. When the potatoes are tender the meat will be done. Season to taste, and, after it has been poured into a dish, garnish the top with chives cut into small pieces.

Fried Kidney with Bacon This ns a nourishing dish, and more wholesome than the homely one of liver and bacon. Take some previously boiled onions (those that have been left over will do) and slice them in rings. Cut the kidneys in halves, and fry some bacon very lightly with these in a .deep frying- pan with a little dripping- added; take the bacon out and add the onions by degrees. When the kidneys are done they will easily slip off a fork when tried. Serve altogether on a hot dish with fingers of toast. A sauce may be made by adding a des-sert-spoonful of flour to the gravy left in the pan, to which a little "beef stock has been added. Tomatoes may be used instead, of sliced onions, and are more appetising:.

Curried Mutton—Two pounds of the best end of neck of mutton, two heaping tablespoonfuls of butter, a quarter of a pint of milk, one large onion, one teaspoonful of sugar, three tablespoonfuls of chopped cocoanut, one level teaspoonful of curry-powder, one quarter of a pint of stock, one teaspoonful of salt one tablespoonful of lemon juice, one small apple. Remove the bones from the mutton, and divide into square pieces of about one inch; put the better into a saucepan, and when hot fry in it the mutton until nicely browned, tnen fry the onion chopped/add curry powder, cocoanut, , chopped apple, sugar, stock, and milk; simmer very 8t for thirty, minute/, remove any' dd .thtt salt ar^kfron juice, and P &.P^ e > J^^Br sauce poured L - S^fVi^^Mt plain fcoilfed