Puree of Chicken witïi Cream. - Take two quarts of chicken broth and tliicken with a white roux made with three ounces of butter and three ounces of flour; stir, boil andskim well; pound fine the meat of a cbicken boiled in the broth dilute with four egg yolks, a pint of cream and a pint of of broth, add a little nutmeg and a pinch of sugar; rub through a fine seive; put in a stewpan; dilute again gradually with the boiling soup, set on the fire, stir coatinually, heat well but do not boil; finish with two ounces of table butter in small bits, and serve with small square pieces of white chickenmeat kept for that purpose. Koast Beef a la Francaise. - Take a rib of beef entirely boned; se? son the inside and tie it up with some slices of fat pork. To be sure that it is properly cooked, place a raw potato, peeled, at each end, as soon as they yield to the finger, the beef is cooked a la Francaise. If you want it a l'Anglaise, thirty-live minutes will roast it sufficieatly. Beduce a httle broth without salt and throw it over. Garnish with water cresses. Planched Tüekey. - Cut the meat into small pieces f ree f rom the bone; season with salt, pepper and grated nutmeg; put this into a saucepan with sufficient white sauce to motsten it; let it simrner veiy gently for live minutes; turn itout on a hot dish, and serve with tiny fried pieces of bacon all around it. To make the white sauce, put a quarter of a pint of milk into a saucepan and simmer, with a strip of lemon rind in it, for five minutes; mix a dessertspoonful of corn-flour in a little cold milk and thicken the sauce with it; stir the sauce gently over the flrefor one minute; take out the lemon rind and stir in half an ounce of butter af ter the sauce has cooled for a minute, and then heat the turkey in it. This is a nice dish for breakfast or limcheon. Clam Frïtteks. - Put in to an earthen disk three spoonfub of flour, a teaspoonful of yeast powder, and two whole eggs; mix this with a little clam juice. Minee a pint of clams and mix with this batter. Put two or tliree spoonfuls of lard into a shallow fryingpan white hot, then deposit your mixture therein by spoonfuls to fry; turn them over after three or four minutes; let them fry a moment longer, then take them out, and after draining them on a cloth, serve. Clam fritters should not be cooked in large masses. Indiak Corn Pudding.- Pour a quart of boiling milk in half a pint of Indian meal, stirring it all the time. To this add a teaspoonf ul of salt. Beat up three or f óur egga, and when the batter is nearly cold stir them Into it. Put the pudding into a cloth or tin mould and boil for two hours. Serve with cream, butter, syrup, or any other sauce you please. Maple syrup or golden syrup is very nice. Peaoh Cream. - Steep one half ounce of isinglass in a lialf piut of cream and stir over the flre until dissolved. "When almost cold mix with it the strained juice f rom a tin ef peachea and the juice of a small lemon. Pour three-fourths of this cream into a glass dish and allow it to set. Color the convex sides of the halves of peaches delieately ■with 1 neal. Placo them with the colored sides upward upon the set cream. Pour the remainder of the cream caref ully between the fruit. Allow this also to ] set, and the dish will be ready to serve. Three-quarters of a pint blanc mange, with the yolks of three egga stirred to it while scalding hot, make a fair substitute for the cream. Crème Patissekie. - One quart of milk, half apound of sugpr.eight yolks of eggs and one pound of flour. Put the milk on the ft, the sugar; eggs and flour in another saucepan. When the milk boils, mix with the otber ingredients and boil together. Stains out of Maeble.- A small quantity of diluted vitriol will take stains out of marble. Wet the spots with the acid, and in a few minutes rub briskly with a soft linen cloth till they disappear. Mtjffins in Kings.- Two spoonfuls of baking powder mixed with two and one half cups of flour; add one pint of milk gradually, twoeggs beaten in last, little salt. This quantity filis twelve rings. Bake on a buttered griddle. Warm Bread for Breakfast.- A lady friend gives this hint: "If you wish something convenient in the bread line for breakfast, and youroven is not a quick heater, a Johnny-cake made the day before can be steamed and eaten with coffee; white bread that is not perfectly fresh can also be made eatable by steaming; do not steam it any longer than is necessary, as it will then be soggy and wet, and altegether uninviting." Fileert Tart. - Grind one eau poundof ülbert kerneis fine with orange flower water, mix with one half pound of powdered sugar; addgraiually eight yolks of eggs well beaten, two ounces of flour, and eight whites of eggs beaten flrm; spread this paste out in to three layers of equal size, three quarters of añ inch thick; bake in a moderate oven; spread peach or apricot marmalade between each layer, and ice with maraschine icing. Chickbn Pie. - Choose tender chickens. If the skin is brokeu, it indicates tendemess. Cook in water to cover, and have them ready half an hour before dinner. As they cook; prepare a crust, shortened with half lardand half butter, rather more of each than for soda biscuit; a liberal proportion of baking powder, or what ia preferred by the writer, equal parts of the finest carbonate of soda and pulverized tartaric acid. Wet with water, roll half an inch thick, and spread over the dish contamina the hot chicken, and bake twenty minutes in a hot oven, taking care not to burn. It is nice to drop a few spoonfuls of drawn butter into the liquid before baking. There is one advantage in a pie without a bottom crust; there is no heavy pastry if it is made and baked by the above directions, This method is nice for a pie of ripe cherries, or other juicy fruits. Use always a dish sufficiently deep. Cream of Rice Soup.- Two quarts of chicken stock, (the water in which fowls have been boiled wal answer) one tea cupf ui of riee, a quart of cream or ïnilk, a small onion, a stalk of coiery, salt and pepper to taste. Wash the rice carefully, and add to the chicken stock, onions and celery. Cook slowly two hours, put through a sieve, add seasoning. The milk or cream, which has been allowed to come just to a boil in a separate saucepan, is to be added the last thisg. If milk is used, add a table-spoonf ui of butter.