of cut ginger; if not salt enough add a little more; boil it till one quart is wasted; strain it into a pan, and let it get cold. Pour it from the settlings, bottle it, and cork it tight.

WALNUT KETCHUP.

Take one hundred walnuts when a pin may be thrust through them; beat them in a mortar and pass them through a flannel bag; add to the juice three tablespoonfuls of salt, and as much vinegar as will give them a sharpness. Boil it in a bell-metal pan; skim it well; put quarter of an ounce each of mace, cloves, and nutmegs, and a little whole pepper, all beat together. When it is of the colour of claret, it is done enough. When cold, bottle it, and it will last for years.

LEMON PICKLE.

Peel, very thinly, six lemons, take off the white, and cut the pulp into slices, taking out the seeds. Put the peel and pulp into a jar, sprinkling between them two ounces of bay-salt; cover the jar, and let it stand three days; then boil in a quart of vinegar six cloves, three blades of mace, two or three shalots, and two ounces of bruised mustard-seed; pour it boiling over the lemons in the jar, and when cold tie over; in a month, strain, and bottle the liquor, and the lemons may be eaten as pickle. The above is a useful sauce, especially for veal cutlets, and minced veal.

QUIN'S SAUCE.

Mix a quarter of a pint of walnut ketchup with half a pint of water, half a glass of soy, and a quarter of a pint of port or raisin wine; add six anchovies, beaten to a paste, or a gill of essence, six sliced shalots, and a quarter of an ounce of chilies; simmer all slowly for half an hour, then let the mixture stand a few days, when it may be strained and bottled for use.

This and other store sauces can only be refined by passing them through a flannel or felt bag.

TO PREPARE MUSTARD FOR THE DINNER TABLE. Mix an ounce of the best flour of mustard with a teaspoonful of salt; when they are well blended together, add eight teaspoonfuls of cold water, a little at a time, and stir and rub it well together with a wooden spoon till it is quite smooth; the more pains taken in stirring and rubbing the better the mustard will be. Mustard is best if made only an hour before it is wanted; and it will get dry and spoil in a few hours, if left uncovered.

Scraped horseradish may be boiled in the water used to mix mustard; and Cayenne pepper, and other pungent additions, are sometimes made to mustard. Milk is used by some, and vinegar by others, instead of water, and sugar instead of salt, in mixing mustard; but we think these by no means improvements.

MUSHROOM POWDER.

Peel large, fleshy, button mushrooms, and cut off

the stems; spread them on plates, and dry them in a slow oven. When thoroughly dry, pound them with a little Cayenne and mace; bottle and keep the powder in a dry place. A teaspoonful of this powder will give the mushroom flavour to a tureen of soup, or to sauce for poultry, hashes, &c.

POWDER OF FINE HERBS FOR FLAVOURING SOUPS AND SAUCES, WHEN FRESH HERBS CANNOT BE OBTAINED.

Take dried parsley two ounces; of lemon-thyme, summer savory, sweet marjoram, and basil, one ounce each; dried lemon peel, one ounce; these must be dried thoroughly, pounded fine, the powder mixed, sifted, and bottled. You can add celery seeds if liked.

HORSERADISH POWDER.

In the beginning of winter, slice horseradish, and dry it slowly before the fire. When dry, pound and bottle.

MIXED SPICES AND SEASONINGS.

Dry and pound fine one ounce of black pepper; of nutmeg, ginger, and cinnamon half an ounce each, and a dozen cloves. Mix the whole together and bottle tightly use for flavouring forcemeats and gravies.

SEASONINGS FOR WHITE SAUCE, FRICASSEES, AND RAGOUTS.

White pepper, nutmeg, mace, and lemon peelequal quantities pounded together.

OF DINNER PARTIES AND CARVING

MANAGEMENT OF A DINNER.

As a dinner affords the best proof of the management of a household, a few hints upon the subject may be useful to the heads of families.

The comfort of dinner-guests depends much upon the proper regulation of the temperature of the dining-room. In hot weather, this may be effected by ventilation and blinds. In winter, there is little difficulty to accomplish this with a bright blazing fire, and due care.

In families where a dinner is seldom given, it is better to hire a cook to assist in dressing the dinner, than to engage an uninformed person.

In selecting dinners, you should provide for the party such dishes as they are not most used to, and those articles which you are most in the way of procuring of superior quality.

Large dinner parties, as fourteen or sixteen in number, are rarely so satisfactory to the entertainer or the guests as small parties of six or eight persons. The latter, especially, are pleasant numbers.

Everything that unites elegance with comfort, should be attended to, but elegance ought to give way at all times to comfort. Two or three cloths make the table look much handsomer; and it is

astonishing how meagre, to an eye accustomed to that style, a table with only one appears; but this may be easily obviated, if the cloth is not removed during the service, by having a stout coarse one under it, or a scarlet cloth under a fine thin damask, gives it an imperceptible glow; but, if such is used, the cloth must not be taken off, as nothing can look well in removing but linen. A scarlet cloth, fitted to the table, and laid between the table-cloths, preserves the polish, as well as adds to the appearance.

Finger Glasses, half filled with water, should be got ready to be set upon the table with the dessert. Bread should never be cut less than one inch and a half for dinner.

To ensure a well-dressed dinner, provide enough, and beware of the common practice of having too much. The table had better appear rather bare than crowded with dishes not wanted, or such as will become cold before they are partaken off. This practice of overloading tables is not only extravagant but troublesome. The smaller the dinner, when sufficient, the better will be the chance of its being well cooked.

Vegetables, in abundance and well dressed, are important in a dinner; and it is a good plan to serve a fresh supply with each dish, to ensure them hot. In France, more attention is paid to the dressing of vegetables than in England; and the French, consequently, produce these cheap luxuries in high perfection.