Cookery.

Fis>:-Sauce. —Put half a pint of milk in a lined" saucepan with half the contents of a small tin of crayfish, finely chopped, and one drop of cochineal. Al- , low it to simmer for a few minutes; bring to boil; add one dessertspoonfui of cornflour, pepper, and salt , to taste, mixed with a little cold milk; fio-1 foi a few minutes. The .-ema-ruier of the crayfish will, if well chopped, make dainty sandwiches for tea.

Quince Wine.— Tak* 10 or 15 la*ge ripe quinces; peel an*l core them, cut into quarters and boil in one gallon of water. After coming to the boil let them simmer for 1£ hours. Then strain on to 2Jib. of lump sugar. Add the juice and rind of one lemon, and let it stand till cold, then strain again. Toast a shoe of bread, cover it with yeast, an put it in the wine, leaving it till next day. Then bottle and allow to work.

Oriental Rabbit Pie. —Clean and cut a rabbit into small pieces and let it stew, well seasoned with salt and pepper. Add two chopped cloves of garlic, one onion sliced thin, and two sliced tomatoes, a pinch of cloves and allspice. Then line a piedish with puff paste, bake it, and fill with the rabbit; add two chopped hard boiled eggs and sprinkle with curry-powder. Cover with the paste, brush the top with a beaten egg, and bake until brown. Serve hot.

Egg Toast.— Beat an egg lightly in a shallow pudding dish; add a saltspoonful of salt and a cup of "milk. In this soak about half a dozen slices of stale bread until, soft, changing the lower slices to the top, and dipping the egg over them, so that they will soften without breaking. Butter a hot griddle; put in the slices and brown them on one side, tnen dot tha top of each slice with butter and turn it down in the pan to brown. Sprinkle with sugar, dust slightly with cinnamon, and serve hot.

Bacon Cake for Breakfast. —Have ready some good puff paste, roll it out to the *tickness of half a crown. Mince some bacon finely, season with a dust of cayenne. Spread some over" one round of paste, then cover this with another round of paste, and spread this also with bacon; lastly, cover with paste the same size. Brush it over with beaten egg. Stick strips of bacon here and there upon the top, about half the length of the finger, without touching each other. Set it in the oven to bake.

Fowl au Paysan.— Cut a tender fowl or chicken into pieces convenient for frying-, season with pepper and salt, ,and fry jji butter, or butter and lard, to a nice brown. Cover the pan while frying. Boil a teacupful of macaroni for fifteen or twenty minutes in cleai water, then drain, and add two tablespoonfuls of butter, salt to taste, a teacupful of rich gravy or stock, and, if liked, some grated cheese. Place the macaroni in a pile in the centre of a plate, and around it the pieces of fried chicken, garnished with parsley.

Raised Pork P;e. —For the crust allow in the proportion of 51b. of lard to 1418. of milk, flour and water. Rub into the flom a portion of the lard; put the remainder with sufficient, milk and water to mix the crust, and boil this gently for a quarter of an hour. Pour it boiling on the flour and knead and beat it till perfectly smooth. Now raise the crust in either a round or oval form. Bear in mind that the crust must not be allowed to get cold or it will fall immediately. To.prevent this the operation should be performed as near the fire as possible.

Apples a la Franca jse.— Six apples, two heaping tablespoonfuls of arrowroot, five heaping tablespoonfuls of sugar, one cupful or milk, four yolks, of eggs, half a cupful of cream, and some apricot jam. Peel and slice the apples into a dish. Add three table- '• spoonfuls of sugar and some apricot jam. Boil the milk and cream. Stir into it the arrowroot, made into a paste with a little cold water, .until it thickens. Add the rest of the sugar and the yolks of the eggs. Beat well together till thick. Mix thoroughly with the milk ar»d arrowroot. Pour over the apples and jam, and bake in a moderate oven for half an hour. Beat up the whites of the eggs until stiff, then beat four tablespoonfuls of sugar into them. Decorate the top of the pudding with this meringue. Set in a cool oven for two minutes. Serve hot or cold.

Fish Baked in Butter.— Take a pound of fresh fillet fish, or if there are remains of cold fish at hand this may be utilised. In the case of fresh fish being made use of. it is necessary to cut it into neat squares, while in the event of using scraps of cold fish it is necessary first to skin,and bone the fish and then to flake it. Whether fresh fish or remnants of cooked fish is used, the next thing to do is to put the fish into a piedish and sprinkle with pepper and salt 10 season. There, is next taken a levpJ teacupful of flour, mixing with it a shake of pepper, a good pinch of salt, and a quarter of a teaspoonful of baking powder. An egg is then well beaten, after which there is added to it half-a pint of milk. The egg and milk are next* gradually added to the dry ingredients, the whole being well beaten with a spoon, preferably a wooden one. After the resulting butter has ' been poured over the fish a teaspoonful of butter in little pieces is added. The fish is baked in a moderately hot oven for half a a hour until it ia nicely browned. . -