the lean meat from the sinews. Season the meat with salt and cayenne, and shape it into a round form slightly flattened on top. Fry a minced onion brown in butter; cook the steak in this, on both sides, and serve with the following sauce: put into the same saucepan half a pint of strong soup stock, half a teaspoonful of browned flour, three tablespoonfuls of vinegar, a tablespoonful of chopped eschalot, a teaspoonful of chopped parsley, half a saltspoonful of black pepper, and a little salt. Simmer, strain, and serve.

Many like a Hamburg steak rare, while others prefer it well done; others there are who think they like it rare, highly seasoned with onion and other pungent seasoning.

Hominy Fritters.—Take one pint of boiled hominy, one gill of cream, two tablespoonfuls of corn-starch, two eggs, half a teaspoonful of baking powder, a saltspoonful of salt; mix to a batter. If too stiff, add a little more cream. Drop the batter in large spoonfuls into hot fat, and fry brown.

Kidney, Sautéed.—Cut up half an onion; brown it in a pan with an ounce of butter. Slice a calf's kidneys; toss about over a slow fire in the pan; add salt and pepper, a pint of red or white wine, and one piece of cut sugar. Simmer until tender; dissolve a teaspoonful of flour in cold water; add to the dish. Toast a few slices of bread; trim them neatly; place them on a dish; pour the kidneys over them, and serve.

A few mushrooms cut up and strewn over the dish will be appreciated by many.

Lamb Chops with French Peas.—Dainty lamb chops require but a moment's cooking, and, unless care be taken, will dry quickly over the fire; they should be turned repeatedly, and, when done, seasoned with pepper, salt, and the sweetest of sweet butter.

Arrange a mound of peas in the centre of a dish; place the chops around this, and serve. The peas should be cooked as follows: Open a small can of imported peas; drain off the liquid; melt an ounce of butter in a pan, and when it creams, add the peas: shake the pan to prevent burning; add pepper and salt. When the peas are heated through they require no longer cooking, and should be served at once.

The great mistake made by many cooks in cooking canned peas is that they allow them to remain too long on the fire, which spoils them, as they are already cooked, and simply require heating.

Minced Turkey with Poached Eggs.—A very appetizing dish is made of cold boiled or roast turkey. Trim off all skin and most of the fat, especially on the back; pick out the little tid-bits in the recesses; cut off all that will not look neat when sliced cold. Season with salt and pepper, and a tablespoonful or two of minced celery; chop up the meat; put it in a pan with a little butter or turkey fat, to prevent burning, and just a suspicion of onion; moisten with a little broth made from the turkey bones. Poach one or two eggs for each person; arrange the minced meat neatly on slices of buttered toast; place the egg on top, and serve.

The above mode of preparing a breakfast dish is not only economical, but is one of the most delightful dishes that can be produced; almost any kind of boiled or roast meat, poultry, or game can be utilized in this way.

Mushrooms on Toast.—Peel a quart of mushrooms; cut off a little of the root end; now take half a pound of round steak, and cut it up fine and fry it in a pan with a little butter, to extract the juice, which, being done, remove the pieces of steak. When the gravy is very hot add the mushrooms; toss them about for a moment, and pour the contents of the pan on buttered toast; season with salt and cayenne. Some add a little sherry to the dish before removing from the range.

Mutton Chops with Fried Tomatoes and Sauce.—Select four nice rib chops; have them trimmed neatly by the dealer; take hold of the end of the rib, and dip the chops a moment in hot fat, in which you are to fry them; now roll them in fine cracker crumbs, and shake off the surplus; dip them in egg, again in the crumbs, and drop them into boiling fat. Remove when brown.

Fried Tomatoes.—Select three smooth, medium-sized, well-filled tomatoes; cut into slices half an inch thick; dredge them with flour or roll in egg and crumbs, and fry (or, rather, sautée) in a small quantity of hot fat, turning and cooking both sides evenly. Have prepared the following sauce: Add to a pint of milk a tablespoonful of flour, one beaten egg, salt, pepper, and a very little mace. Cream an ounce of butter; whisk into it the milk, and let it simmer until it thickens; pour the sauce on a hot side dish; arrange the tomatoes in the centre, and add the chops opposite each other, and serve.

Plain broiled or papered chops may be served in this way.

Oysters, Broiled.—Rub the bars of a wire broiler with a little sweet butter; dry twelve large, plump oysters in a napkin, and place them on the broiler; brush a little butter over them, and broil over a fire free from flame and smoke. When done on both sides, arrange them neatly on toast; pour a little well-seasoned melted butter over them, and serve.

Do not bread-crumb oysters intended for broiling.

Pork and Beans.—To call this homely Yankee dish a "dainty" may surprise many; but, when properly prepared, it may well be called so.

Wash a quart of small white beans in cold water; pick them over while in the water; reject all imperfect beans; drain; cover with fresh cold water, and let them soak over night. Next morning change the water twice; then put them in a large iron pot; add a liberal quantity of cold water, and simmer them slowly for four hours. Pour them into a colander carefully to drain. Heat an old-fashioned beanpot with hot water, and wipe it dry; place a small piece of pork in the pot, and add the beans to within two inches of the top; now place a small piece of pork (properly scored on its rind) on the beans. Dissolve a tablespoonful of black molasses in a pint of warm water; add half a teaspoonful of salt and a few drops of Worcestershire sauce, and pour this over the beans; place the pot in a moderate oven, and bake for three hours, at the end of which time take them out, and add a little more warm water, to prevent them from becoming too dry. Bake for three hours longer, and serve with hot Boston brown bread.

The old-fashioned manner of preparing this dish was to place all the pork on top, the result being that the first few spoonfuls of beans contained all the pork fat, while the remainder had not been seasoned by it.

The above recipe distributes the pork fat evenly through the beans, as it is lighter than water, and naturally rises; and for this reason only half the usual quantity of pork is required to produce the desired result.