Curry Balls

Take a sufficiency of finely-grated bread-crumbs; hard-boiled yolk of egg, grated; fresh butter; and a little curry powder. Pound the whole in a mortar, moistening it with raw yolk of egg (well-beaten) as you proceed. Make it into small balls, and add them to stewed chicken or stewed rabbit, about five minutes before you take it up.

Tomata Paste

Scald and peel as many ripe to-matas as will fill a large, deep, stone jar. Set them into a warm oven for an hour. Then skim off the watery liquid that has risen to the top, and press and squeeze the tomatas in a sieve. Afterwards add salt, cayenne, pounded mace, and powdered cloves to your taste; and to every quart of tomatas allow a half a pint of cider vinegar. Stew the whole slowly in a porcelain kettle for three hours, (stirring it frequently from the bottom,) till it becomes a smooth, thick paste. Then put it into small jars or glasses, and cover it closely; pasting paper over each. It is an excellent sauce, at the season when fresh tomatas are not to be had, and is very good to thicken soup.

Dried Ochras

Take fine large fresh ochras; cut them into thin, round slices; string them on threads, and hang them up in festoons to dry in the store-room. Before using, they must be soaked in water during twenty-four hours. They will then be good (with the addition of tomata paste) to boil in soup or gumbo.

Beef Gumbo

Put into a large stew-pan some pieces of the lean of fresh beef, cut up into small bits, and seasoned with a little pepper and salt. Add sliced ochras and tomatas, (either fresh, or dried ochras and tomata paste.) You may put in some sliced onions. Pour on water enough to cover it well. Let it boil slowly,(skimming it well,) till every thing is reduced to rags.

Then strain and press it through a cullender. Have ready a sufficiency of toasted bread, cut into dice. Lay it in the bottom of a tureen, and pour the strained gumbo upon it.

Fried Cauliflower

Having boiled the cauliflower in milk till thoroughly done; take it out, drain it, and cut it up into very small pieces, adding a very little salt and cayenne. Have ready in a frying-pan, sufficient fresh butter; and when it comes to a boil and is bubbling all over, put in the cauliflower and fry it, but not till it becomes brown. Make a slice or two of toast, dip it in hot water, butter it; lay it on a dish; and put the fried cauliflower upon it.

Fried Cabbage

Parboil a fine cabbage. Then take it out, drain it, and lay it a while in cold water to remove the cabbage smell. Next put it into a clean pot of fresh water, and boil it again till thoroughly done. Afterwards chop it small, season it with a little pepper and salt, and fry it in fresh butter.

A less delicate way is to fry it in boiling lard.