beat the yolks of two or three
eggs, with two or three spoonfuls of cream, and a little nutmeg; mix
well with a bit of butter rolled in flour.

HOW TO BROIL PIGEONS.--After cleaning, split the backs, pepper and
salt them, and broil them very nicely; pour over them either stewed or
pickled mushrooms, in melted butter, and serve as hot as possible.

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.

* * * * *

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, a