SCALLOPED COLD CHICKENS..—­Mince the meat very small, and set it over the fire, with a scrape of nutmeg, a little pepper and salt, and a little cream, for a few minutes, put it into the scallop shells, and fill them with crumbs of bread, over which put some bits of butter, and brown them before the fire.  Veal and ham eat well done the same way, and lightly covered with crumbs of bread, or they may be put on in little heaps.

HOW TO ROAST TURKEY.—­The sinews of the legs should be drawn whichever way it is dressed.  The head should be twisted under the wing; and in drawing it, take care not to tear the liver, nor let the gall touch it.

Put a stuffing of sausage-meat; or, if sausages are to be served in a dish a bread stuffing.  As this makes a large addition to the size of the bird, observe that the heat of the fire is constantly to that part; for the breast is often not done enough.  A little strip of paper should be put on the bone to hinder it from scorching while the other parts roast.  Baste well and froth it up.  Serve with gravy in the dish, and plenty of bread-sauce in a sauce-tureen.  Add a few crumbs, and a beaten egg to the stuffing of sausage-meat.

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SAUCES FOR MEATS, FISH, ETC.

ANCHOVY SAUCE.—­Chop one or two anchovies, without washing, put to them some flour and butter, and a little water; stir it over the fire till it boils once or twice.  If the anchovies are good, they will dissolve.

ESSENCE OF ANCHOVIES.—­Take two dozen of anchovies, chop them, and without the bone, but with some of their liquor strained, add to them sixteen large spoonfuls of water; boil gently till dissolved, which will be in a few minutes—­when cold, strain and bottle it.

APPLE SAUCE..—­Pare, core, and quarter half a dozen good sized apples, and throw them into cold water to preserve their whiteness.  Boil them in a saucepan till they are soft enough to mash—­it is impossible to specify any particular time, as some apples cook much more speedily than others.  When done, bruise them to a pulp, put in a piece of butter as large as a nutmeg, and sweeten them to taste.  Put into saucepan only sufficient water to prevent them burning.  Some persons put the apples in a stone jar placed in boiling water; there is then no danger of their catching.

APPLE SAUCE FOR GOOSE OR ROAST PORK.—­Pare, core, and slice some apples, and put them in a strong jar, into a pan of water.  When sufficiently boiled, bruise to a pulp, adding a little butter, and a little brown sugar.

A SUBSTITUTE FOR CREAM.—­Beat up the whole of a fresh egg in a basin, and then pour boiling tea over it gradually to prevent its curdling; it is difficult from the taste, to distinguish it from rich cream.

BECHAMEL SAUCE.—­Put a few slices of ham into a stew-pan, a few mushrooms, two or three shalots, two cloves, also a bay leaf and a bit of butter.  Let them stand a few hours.  Add a little water, flour and milk or cream; simmer forty minutes.  Scalded parsley, very fine may be added.