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Take a calf's head and boil it, when it is cold take one half of the head and cut off the meat in thin slices, put it into a stew pan with a little brown gravy, put to it a spoonful or two of walnut pickle, a spoonful of catchup, a little claret, a little shred mace, a few capers shred, or a little mango; boil it over a stove, and thicken it with butter and flour; take the other part of the head, cut off the bone ends and score it with a knife, season it with a little pepper and salt, rub it over with the yolk of an egg, and strew over a few bread crumbs, and a little parsley; then set it before the fire to broil whilst it is brown; and when you dish up the other part lay this in the midst; lay about your hash-brain-cakes, forc'd-meat-balls and crisp bacon.

"Well, customs change, of course; but be sure to take Mrs. Morrison a jar of the green tomato catchup. You know she always fancied it." "Yes, yes; good-by till evening." She moved on hurriedly, her clumsy shoes creaking on the bare planks, and a moment afterward as the door closed behind them they passed out into the first sunbeams.

Then strain and bottle it for use. Put it up in small bottles, filling them quite full. Dissolve six anchovies in a pint of strong vinegar, and then add to them three table-spoonfuls of India soy, and three table-spoonfuls of mushroom catchup, two heads of garlic bruised small, and a quarter of an ounce of cayenne. Add sufficient cochineal powder to colour the mixture red.

Thicken with a heaping tablespoonful of browned flour, stirred smooth in a little cold water, and add a tablespoonful of catchup and two of wine, if desired, though neither is necessary. Taste, as a little more salt may be required.

Take your beef steaks and beat them with the back of a knife, fry them in butter over a quick fire, that they may be brown before they be too much done; when they are enough put them into an earthen pot whilst you have fry'd them all; pour out the fat, and put them into your pan with a little gravy, an onion shred very small, a spoonful of catchup and a little salt; thicken it with a little butter and flour, the thickness of cream.

Use as a pickle with cold meats or with boiled fish. A teacupful will flavor a soup. In the old family rule from which this is taken, a pint of brandy is added ten minutes before the catchup is done; but it is not necessary, though an improvement. Bottle, and keep in a cool, dark place. It keeps for years. One pound of granulated sugar; one teacupful of water; half a teacupful of vinegar.

When the steaks are done, sprinkle them with a little salt and pepper, and lay them in a hot dish, putting on each a piece of fresh butter. Then, if it is liked, season them with, a very little raw shalot, minced as finely as possible, and moistened with a spoonful of water; and stir a tea-spoonful of catchup into the gravy. Send the steaks to table very hot, in a covered dish.

Take a rabbet, cut the legs in three pieces, and the remainder of the rabbet the same bigness, beat them thin and fry them in butter over a quick fire; when they are fried put them into a stew-pan with a little gravy, a spoonful of catchup, and a little nutmeg; then shake it up with a little flour and butter. Garnish your dish with crisp parsley. A white fricassy of RABBETS.

When it is enough take up the gravy, skim off the fat, put in an anchovy and a spoonful of catchup, thicken it with flour and butter; take the inkle from the mutton and cut it into three or four rolls; pour the sauce upon the dish, and lay about it forc'd-meat-balls. Garnish your dish with pickles. To Collar a Breast of MUTTON another Way.

Then add the liquor from the oysters, two tablespoonfuls of tomato catchup, and salt and pepper to taste. Let this boil a short time; then add one hundred oysters. Do not allow them to boil more than two minutes. Remove the vessel from the fire, and before pouring into the tureen, sprinkle in two tablespoonfuls of filé. Serve always with rice. To Prepare Filé for Gumbo.