Spanish Olla Podrida

Fry four ounces of salt pork in the pot, and, when partly done, add two pounds of fresh beef and a quarter of a pound of ham. Add two tea-spoonfuls of salt in cold water, and only enough just to cover the meat. Skim carefully the first half-hour, and then add a gill of peas, (if dried, soak them an hour first,) half ahead of cabbage, one carrot, one turnip, two leeks, three stalks of celery, three stalks of parsley, two stalks of thyme, two cloves, two onions sliced, two cloves of garlic, ten pepper-corns, and a pinch of powdered mace or nutmeg. Simmer steadily for five hours. When the water is too low, add that which is boiling. Put the meat on a platter, and the vegetables around it. Strain the liquor on to toasted bread in a soup-dish.

All these articles can be obtained at grocers' or markets in our large cities, and of course can be procured in the country.

French Mutton Stew

Take a leg of mutton and remove the large bone, leaving the bone at the small end as a handle; cut off also the bone below the knuckle, and fix it with skewers.

Put it in a stew-pan with a pinch of allspice, four onions, two cloves, two carrots, each cut in four pieces, a small bunch of parsley, two bay leaves, three sprigs of thyme, and salt and pepper to the taste. Add two ounces of bacon cut in slices, a quarter of a pint of broth, and cold water enough to cover it. After one hour of simmering, add a wine-glass of French brandy.

Let them simmer five hours longer, and then dish it; strain the sauce on it, and serve.

The American housekeeper by experiments can modify these foreign recipes to meet the taste of her family, and will find them economical modes of cooking, as well as healthful to most persons.