As a lesson in some dishes which are in common use would require too long a time, or would be too expensive to attempt at the school, the following receipts are given for those pupils who wish to try them at home:

Baked Beans.

1 qt. pea beans.

1/4 lb. salt pork, fat and lean.

1 tsp. salt.

1 tsp. mustard. 1/8 c. molasses.

Soak the beans in cold water over night. In the morning put them into fresh cold water, and simmer till soft enough to pierce with a pin, being careful not to let them cook enough to break. If you like, cook one onion with them. When soft, turn them into a colander, and pour cold water through them. Place them with the onion in a bean-pot. Pour boiling water over the pork; scrape the rind till white; cut the rind in half-inch strips; bury the pork in the beans, leaving only the rind exposed. Mix the salt - use more if the pork is not very salt - and mustard with the molasses. Fill the cup with hot water, and when well mixed pour it over the beans; add enough more water to cover then). Keep them covered with water until the last hour, then lift the pork to the surface and let it crisp. Bake 8 h. in a moderate oven. Use more salt and 1/3 c. butter if you dislike pork, or use 1/2 lb. fat and lean corned beef. If liked richer use 1 lb. pork.

The mustard gives the beans a delicious flavor, and also renders them more wholesome. Many add a tea-spoonful of soda to the water in which the beans are boiled, to destroy the acid in the skin of the beans. Yellow-eyed beans and Lima beans are also good when baked.

Corned Beef.

Select a piece of beef which has a fair proportion of fat - the brisket or second cut of rattle rand - and has not been in the brine more than three or four days. Wash quickly in cold water. Beef that is very salt should be soaked in cold water; but if only slightly salted, use boiling water that the goodness may be kept in the meat. Cover with boiling water and skim carefully when it begins to boil. Cook slowly, simmering (not boiling) until so tender that you can pick it to pieces with a fork. Let the water boil away toward the last, and let the beef stand in the water until partially cooled. Lift it out of the water with a skimmer, and pack it in a brick-loaf pan; let the long fibres run the length of the pan; mix in the fat so that it will be well marbled. Put a thin board, a trifle smaller than the inside of the pan, over the meat, and press by putting a heavy weight on the board. When cold, cut in thin slices. It has a very attractive appearance, and is a delicious way of preparing the meat. It is also the most appetizing way of serving the fat of the meat, which in corned beef is the most nutritious part, and is often untouched if offered in a mass on the edge of the lean.

Boiled Dinner.

4 lbs. corned beef. 1 small French turnip.

2 beets. 6 potatoes.

1 small cabbage. 1 small squash.

2 small carrots.

Wash the meat quickly in cold water, and if very salt, soak it 1/2 h. Put it in the kettle, cover with boiling water, and simmer about three hours, or till tender. Wash the vegetables, scrape the carrots, and cut the cabbage into quarters ; pare the turnip and squash, cut into three-quarter inch slices, and pare the potatoes. Two hours before dinner-time skim off all the fat from the liquid, and add more boiling water. Remove the meat when tender, then put in the carrots, afterward the cabbage and turnip, and 1/2 h. before dinner add the squash and potatoes. Cook the beets separately. When tender take the vegetables up carefully, drain the water from the cabbage by pressing it in a colander, slice the carrots and beets, and cover the beets with vinegar. Put the meat in the centre of a large dish, and serve the carrots, turnips, and potatoes round the edge, with the squash, cabbage, and beets in separate dishes.

General Rule for Baked Meat.

All meat for baking or roasting should be dredged all over with salt and flour, but not until just before cooking. Salt draws out a little of the juice, but the flour absorbs it, and when the heat hardens the albumen, this helps to make a thick crust through which the juices cannot escape.

Use no water at first, nor at all with small pieces which require quick cooking or to be done rare; but alter the first searing, large pieces that require to be cooked thoroughly may have a little water added to prevent them from burning or becoming too dry. Baste often, and bake according to the table on page 155.

Roast Chicken.

Clean and prepare the chicken as directed in Lesson XVII.

Stuffing. - Moisten 1 c. cracker or soft bread crumbs with 1/4 c. melted butter, season highly with mixed sweet herbs.

Place the chicken on one side on a rack in a dripping-pan. Bub all over with salt, soft butter, or dripping and flour. Put 3 tbsp. of chicken fat or beef dripping over it and in the pan. Use no water at first. Put the pan in a very hot oven with the oven rack underneath to keep the fat from burning.

In 5 m. check the heat, baste with the fat, and when the flour is brown add a cup of hot water and baste often, adding more hot water as it boils away. Turn the chicken that it may brown uniformly, and baste often that it may not become dry.

Bake a 4-1b. chicken 11/2 h., or until the joints separate easily. Pour off nearly all the fat, thicken the liquid in the pan with flour wet in cold water, cook 10 m., and strain the gravy before serving.

Indian-Meal Bidding.

Rub 1 tbsp. of butter around the bottom and sides of a smooth iron kettle, - granite or porcelain will do; when melted, add 1/2 c. boiling water. This will prevent the milk from burning. Add 1 qt. milk. Let it boil up and almost over the kettle; then sift in 1 pt. of fine yellow granulated corn-meal, sifting with the left hand, and holding the meal high, that every grain may be thoroughly scalded. Stir constantly; add 1/2 tsp. salt, and set away till cold. Then add 1/2 pt. of New Orleans molasses and 1 qt. of cold milk. Put into a well-buttered deep pudding-dish, cover with a plate, and bake very slowly 10 or 12 h. Put it in a " Saturday-afternoon oven," where the fire will keep low nearly all night. Let it remain over night, and serve for a Sunday breakfast.

Berry Charlotte.

Stew 1 pt. of berries, - either blueberries, raspberries, or blackberries, - sweeten to taste, mash well, and pour it, boiling hot, over soft white bread. Have the bread cut in small, thin squares, arrange a layer in a bowl or mould, and pour on enough sirup to wet the bread, then another layer of bread and sirup. When cold, turn out and serve with cream. Berries that have large seeds may be strained after stewing.

Chocolate Creams.

Put the white of 1 egg in a small glass, then measure an equal quantity of cold water, add 1 tsp. of vanilla, and beat thoroughly. Beat in gradually enough confectioner's sugar, sifted, to make a stiff dough. Mould small pieces of the mixture into the shape of thimbles ; put them on a buttered pan in a cool place to harden. Melt 2 squares of Baker's chocolate in a saucer over the teakettle. When the cream balls are hard, dip them in the melted chocolate. Use two steel forks, let the balls drain on the forks, then put them on the tins again till dry.

Creamed Walnuts.

The white of 1 egg and an equal amount of cold water, flavored with 1 tsp. of lemon or vanilla. Beat until thoroughly mixed, then beat in confectioner's sugar, sifted, until the dough is stiff enough to mould. Break off pieces the size of a nutmeg, roll them in the palm of the hands until smooth and round. Press the halved walnut-meats on each side, letting the cream show slightly between the meats. One egg will require about 1 1/4 lb. of sugar.

Creamed Dates, Almonds, etc.

Stone the dates and shell the almonds. Make the sugar dough as directed for creamed walnuts. Put a ball of the dough into the centre of the date and cover the almonds with the dough. Creamed nut-cakes may be prepared by stirring the chopped nuts into the dough. Press it out into a flat sheet 3/4 inch thick, then cut in inch squares.

Banana and Lemon-Jelly Cream.

1/2 box gelatine. 1 c. sugar.

1 c. cold water. 3/4 c. lemon juice.

1 pt. boiling water. 1 square inch stick cinnamon.

Soak the gelatine in the cold water. Shave the lemon rind, using none of the white. Steep it with the cinnamon in the boiling water 10 m.; add the soaked gelatine, sugar, and lemon juice, and when dissolved, strain into shallow dishes. When cold, cut it in dice or break it up with a fork, put it in a glass dish in layers with sliced bananas. Pour a cold boiled custard over them, and cover with a meringue. Brown the meringue on a plate, and slip it off over the custard.

Orange Jelly.

1/2 box gelatine.1 l/2 c. cold water. 1 c. boiling water.

Juice 1 lemon.

1 c. sugar.

1 pt. orange juice.

Soak the gelatine in cold water until soft. Add the boiling water, the lemon juice, sugar, and orange juice. Stir till the sugar is dissolved, then strain through fine linen into moulds or shallow pans, which have been wet in cold water.

Fruit Ice-Cream.

3 oranges. 3 lemons. 3 bananas.

1/2 can apricots.

3 c. sugar.

3 c. cold water.

Place a strainer over a large bowl, squeeze into it the juice of the oranges and lemons, then add the bananas and apricots, and rub them through the strainer. Add the cold water to help in the sifting. Add the sugar, and when it is dissolved, freeze the same as any ice-cream. Add from 1/2 c. to 1 pt. of cream if you have it, but the mixture is delicious without the cream.

1 21/2 tbsp. granulated gelatine equals l/2 box.