them for a few minutes, and serve them up.

* * * * *

PASTE FOR MEAT DUMPLINS.

Chop half a pound of suet very fine--add one and a quarter pound of
flour, and a little salt--mix it up with half a pint of milk, knead it
till it looks light; take a bowl of proper size, rub the inside with
butter, roll out the paste and lay it in; parboil beef steaks,
mutton-chops, or any kind of meat you like; season it and lay it in the
bowl--fill it with rich gravy, close the paste over the top--get a very
thick cloth that will keep out the water; wet and flour it, place it
over the top of the bowl--gather it at bottom and tie it very securely;
the water must boil when you put it in--when done, dip the top in cold
water for a moment, that the cloth may not stick to the paste; untie and
take it off carefully--put a dish on the bowl and turn it over--if
properly made, it will come out without breaking; have gravy in a boat
to eat with it.

* * * * *

TO MAKE AN OLLO--A SPANISH DISH.

Take two pounds beef, one pound mutton, a chicken, or half a pullet, and
a small piece of pork; put them into a pot with very little water, and
set it on the fire at ten o'clock, to stew gently; you must sprinkle
over it an onion chopped small, some pepper and salt, before you pour in
the water; at half after twelve, put into the pot two or three apples or
pears, peeled and cut in two, tomatos with the skin taken off, cimblins
cut in pieces, a handful of mint chopped, lima beans, snaps, and any
kind of vegetable you like; let them all stew together till three
o'clock; some cellery tops cut small, and added at half after two, will
improve it much.

* * * * *

ROPA VEIJA--SPANISH.

Peel the skin from ripe tomatos, put them in a pan with a spoonful of
melted butter, some pepper and salt, shred cold meat or fowl; put it in,
and fry it sufficiently.

* * * * *

CHICKEN PUDDING, A FAVOURITE VIRGINIA DISH.

Beat ten eggs very light, add to them a quart of rich milk, with a
quarter of a pound of butter melted, and some pepper and salt; stir in
as much flour as will make a thin good batter; take four young chickens,
and after cleaning them nicely, cut off the legs, wings, &c. put them
all in a sauce pan, with some salt and water, and a bundle of thyme and
parsley, boil them till nearly done, then take the chicken from the
water a