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11 HINTS TO HOUSEKEEPERS.

out the tongue, strike off the nose, score the part which
has the skin on, rub it over with beaten egg, sprinkle it
over with salt, parsley, cayenne and black pepper. Lay
pieces of butter over it, and put it in a dutch-oven to
brown, basting it often. Cut down the lower part in
slices, skin the tongue and palate, and cut them up, put
them in a pot with a little water; when done, thicken it
with flour and butter, season it with pepper, salt, some
pickled oysters, wine or brandy, if you like it, and let it
stew fifteen minutes. Lay the baked head in a dish
and put the hash around it, and lay force meat balls or
brain cakes round the edge of the dish.

Brown Calf's Head Soup.

Scald and clean the head, and put it to boil with two
gallons of water, a shank of veal, three onions, two car-
rots, a little bacon, and a bunch of sweet herbs. When
they have boiled half an hour, take out the head and
shank of veal, and cut all the meat off the bones, into
pieces of two inches square, let the soup boil half an
hour longer, when strain it, and put in the meat, season
it with salt, cayenne and black pepper, and cloves if you
like; thicken it with butter and flour, and let it boil
nearly an hour; put some fried force meat balls in the
tureen; and just before you pour out the soup, stir into
it a table-spoonful of sugar, browned in a frying pan,
and half a pint of wine. This resembles turtle soup.

Chicken Soup.

Cut each joint, and let the chicken boil an hour; make
dumplings of a pint of milk, an egg, a little salt and flour
stirred in till quite stiff, drop this in, a spoonful at a
time, while it is boiling; stir in a little thickening, with
enough pepper, salt and parsley, to season the whole; let
it boil a few minutes longer, and take it up in a tureen.
Chopped celery is a greatimprovement to chicken soup;
and new corn cut off the cob, and put in when it is half
done, gives it a very nice flavor.