that it is perfectly free from skin and gristle. The loin will be found best for this purpose. Mix an ounce of finely sifted bread-crumbs with one large teaspoonful of salt, a small one of black pepper, and one of dried and sifted sage. Pour over the meat a teacupful of gravy made from the bones and trimmings of the pork, sprinkle the seasoning equally over, and mix it thoroughly. Then pass it through the mincing machine. If you have not one, chop the meat, and mix the seasoning with it afterwards.

Topham's Combination Mincer,' to be had at Kent's, High Holborn, is invaluable; it not only makes sausages to perfection, but pounds meat so finely for forcemeat and potting that there is no necessity for using the pestle and mortar.

Sausage Balls.

Put a little flour on your hands, take a piece of the forcemeat, and roll it into balls. Repeat the operation until you have enough. Fry the balls in a little butter, shaking and turning them continually. They will take about ten minutes.

Curried Forcemeat Balls.

Prepare as the last recipe. Have a good gravy well seasoned with curry-powder, warm the balls in it without boiling them, and serve with a little boiled rice.

Forcemeat Pie.

Put a layer of forcemeat at the bottom of a tart-dish, beat up two or three eggs, a tablespoonful of milk to each, with a little pepper and salt, pour over and cover with piecrust; it should be light and thin. Bake in a good oven for half an hour.

Forcemeat Pudding.

Soak the crumb of a French roll in milk, beat it up smooth with a quarter of a pound of forcemeat and the yolks of two eggs, add a little pepper and salt if necessary. When about to bake, beat the whites of the eggs to a strong froth and stir them into the pudding; put it into a buttered tart-dish and bake it in a hot oven for half an hour. Serve a little good gravy in a boat.

Forcemeat Balls for Soups and Garnish.

Add to the above forcemeat a third of its weight of bread-crumbs, soaked in milk, and worked dry in a stew

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pan, with a little butter and an egg. When well mixed together and cold, roll into balls the size of a marble, and fry them brown in butter. Drain them free from fat, and put them into the tureen after the soup is in it.

Rice case with Forcemeat.

Boil half a pound of Carolina rice in a quart of water with an ounce of bacon fat or butter; pepper and salt to taste. When it is done and dry enough, pound it in a mortar, then roll into a ball, put it on a baking-sheet, and mould it with the hands into the shape of a raised pie. Brush it over with dissolved butter, and put it in the oven until it colours nicely. Put into it as many fried sausage balls as it will contain, and pour over them a little thick brown gravy or sauce Robert.

Forcemeat Rissoles.

Roll out some puff paste (a quarter of a pound will make a good many rissoles) to the thickness of a quarter of an inch. Cut some rounds either with the top of a cup or a paste-cutter. Pound a little sausage meat in the mortar, take a piece, the size of a teaspoon, and lay it on a round of paste, wet the edges and fold over to the shape of a puff, press well together and mark with a paste-cutter. When you have made sufficient, fry them in hot fat. Serve on a napkin with a garnish of fried parsley.

Rissolettes.

Chop cold beef or mutton very fine, add to it about a fourth of its weight in bread-crumbs, a finely minced shalot, a little chopped parsley, pepper and salt to taste mix with egg into a stiff paste. Flour your hands and roll the meat into egg-shaped balls. Put a little butter into the frying-pan, and fry the rissolettes, first on one side and then on the other, taking care they do not get over brown. As the meat has been previously cooked, the rissolettes will only require to be made hot through. Serve with a little good gravy in a boat.

Queenelles.

This is a simple and inexpensive recipe, and there should be no difficulty in getting the queenelles made by an ordinary cook. They are very nice made small, as an accompaniment to soup, and in a larger size as an entrée.

Take two ounces of sifted bread-crumbs, moisten them with a little milk or cream, and before using them put the crumbs into a cloth and squeeze out as much moisture as possible. Then put them into a stewpan with an ounce of butter, and stir over the fire until the paste becomes smooth and compact; mix with it a well beaten egg, and again stir over the fire until dry. Have ready an ounce of

any kind of pounded meat, game, poultry, or fish, well and highly seasoned, and in the case of the latter, a little anchovy added. Mix all together and set aside to get as cold as possible. When ready for use, flour your hands, and roll the queenelles into the shape of small eggs, if for an entrée, if for soup, the size of a teaspoon. Have a stewpan half filled with boiling broth, or water, flavoured with onions, pepper and salt, drop in the queenelles, and poach them. Eight or ten minutes will cook the largest size.

They may be served either with a rich gravy or white sauce flavoured with lemon juice.

Patties.

These may be made in great variety, both in shape and material, but it requires an experienced hand to make patties without pans, and there is some waste with them. Those made as follows are excellent. Line small round patty-pans with puff paste, exactly the same as for mincepies, fill them with either cooked veal, pork, mutton, fowl, or game, cut into neat dice, and mix so as to coat the meat thickly with rich, well flavoured white sauce; put on a cover of paste and bake in a quick oven.