SALMON PIE.

Cut two pounds of fine fresh salmon in slices about three quarters of an inch thick, and set them aside on a dish, clean and scrape five or six anchovies and halve them, then chop a small pottle of mushrooms, a handful of fresh parsley, a couple of shalots, and a little green thyme.  Put these together into a saucepan, with three ounces of butter, a little pepper, salt, nutmeg, and tarragon; add the juice of a lemon, and half a pint of good brown gravy, and let the whole simmer, gently stirring it all the time; also slice six eggs boiled hard, then line a pie-dish with good short paste, and fill it with alternate layers of the slices of salmon, hard eggs, and fillets of anchovies, spreading between each layer the herb sauce, then cover the dish with the paste, and bake in a moderately heated oven.

* * * * *

CHICKEN PUDDING.

Line a basin with a good beef-suet paste, and fill it with chicken, prepared in the following way:  cut up a small chicken, lightly fry the pieces, then place them in a stew-pan, with thin slices of chorissa, or, if at hand, slices of smoked veal, add enough good beef gravy to cover them; season with mushroom essence or powder, pepper, salt, and a very small quantity of nutmeg, and mace; simmer gently for a quarter of an hour, and fill the pudding; pour over part of the gravy and keep the rest to be poured over the pudding when served in the dish.  The pudding, when filled, must be covered closely with the paste, the ends of which should be wetted with a paste brush to make it adhere closely.

* * * * *

A FINE BEEFSTEAK PIE.

Cut two pounds of beef steaks into large collops, fry them quickly over a brisk fire, then place them in a dish in two or three layers, strewing between each, salt, pepper, and mushroom powder; pour over a pint of strong broth, and a couple of table-spoonsful of Harvey-sauce; cover with a good beef suet paste, and bake for a couple of hours.

The most delicate manner of preparing suet for pastry is to clarify it, and use it as butter; this will be found a very superior method for meat pastry.

* * * * *

AN EASY RECEIPT FOR A CHARLOTTE RUSSE.

Trim straitly about six ounces of savoy biscuits, so that they may fit closely to each other; line the bottom and sides of a plain mould with them, then fill it with a fine cream made in the following manner:  put into a stewpan three ounces of ratafias, six of sugar, the grated rind of half an orange, the same quantity of the rind of a lemon, a small piece of cinnamon, a wine-glass full of good maraschino, or fine noyeau, one pint of cream, and the well beaten yolks of six eggs; stir this mixture for a few minutes over a stove fire, and then strain it, and add half a pint more cream, whipped, and one ounce of dissolved isinglass.  Mix the whole well together, and set it in a basin imbedded in rough ice; when it has remained a short time in the ice fill the mould with it, and then place the mould in ice, or in a cool place, till ready to serve.