IRISH STEW.—­Cut off the fat of part of a loin of mutton, and cut it into chops.  Pare, wash, and slice very thin some potatoes, two onions, and two small carrots; season with pepper and salt.  Cover with water in a stew-pan, and stew gently till the meat is tender, and the potatoes are dissolved in the gravy.  It may be made of beef-steaks, or mutton and beef mixed.

MACARONI, DRESSED SWEET.—­Boil 2 ozs. in a pint of milk, with a bit of lemon peel, and a good bit of cinnamon, till the pipes are swelled to their utmost size without breaking.  Lay them on a custard-dish, and pour a custard over them hot.  Serve cold.

MACARONI, AS USUALLY SERVED.—­Boil it in milk, or a weak veal broth, flavored with salt.  When tender, put it into a dish without the liquor, with bits of butter and grated cheese, and over the top grate more, and put a little more butter.  Put the dish into a Dutch oven, a quarter of an hour, and do not let the top become hard.

OMELET.—­Six eggs beaten separately, beaten hard, two teaspoons of corn starch, two tablespoons milk, whites of eggs, put in slow at last.  Fry in butter.

RUMBLED EGGS.—­This is very convenient for invalids, or a light dish for supper.  Beat up three eggs with two ounces of fresh butter, or well-washed salt butter; add a teaspoonful of cream or new milk.  Put all in a saucepan and keep stirring it over the fire for nearly five minutes, until it rises up like scuffle, when it should be immediately dished on buttered toast.

POACHED EGGS.—­Break an egg into a cup, and put it gently into boiling water; and when the white looks quite set, which will be in about three or four minutes, take it up with an egg slice, and lay it on toast and butter, or spinach.  Serve them hot; if fresh laid, they will poach well, without breaking.

SAVORY POTATO-CAKES.—­Quarter of a pound of grated ham, one pound of mashed potatoes, and a little suet, mixed with the yolks of two eggs, pepper, salt and nutmeg.  Roll it into little balls, or cakes, and fry it a light brown.  Sweet herbs may be used in place of ham.  Plain potato cakes are made with potatoes and eggs only.

TOMATO TOAST.—­Remove the stem and all the seeds from the tomatoes; they must be ripe, mind, not over ripe; stew them to a pulp, season with butter, pepper and salt; toast some bread (not new bread), butter it, and then spread the tomato on each side, and send it up to table, two slices on each dish, the slices cut in two; and the person who helps it must serve with two half-slices, not attempt to lift the top slice, otherwise the appearance of the under slice will be destroyed.

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HOW TO COOK FISH OF DIFFERENT KINDS

HOW TO CHOOSE ANCHOVIES.—­They are preserved in barrels, with bay-salt; no other fish has the fine flavor of the anchovy.  The best look red and mellow, and the bones moist and oily; the flesh should be high flavored, the liquor reddish, and have a fine smell.