Mrs. T. S. Stanway.

Forcemeat is considered an indispensable accompaniment to most made dishes, and when composed with good taste gives additional spirit and relish to even that "sovereign of savoriness," turtle soup. It is also sent up in pat-ties, and for stuffing veal, game, poultry, etc. The ingredients should be so proportioned that no one flavor predominates. To give the same flavor to the stuffing of poultry, game, or veal, etc., argues a poverty of invention. With a little contrivance you may make as great a variety as you have dishes. The poignancy of forcemat or stuffing should be proportioned to the savoriness of the viands to which it is intended to give an additional zest. Some dishes require a very delicately flavored forcemeat. For others it must be full and highly seasoned. What would be fine for turkey would be insipid for roast pig. Most people have an acquired and peculiar taste in stuffing, etc., and what exactly pleases one seldom is what another considers the most agreeable. The consistency of forcemeats is rather a difficult thing to manage. Take care to have the ingredients fine and thoroughly incorporated. Forcemeat balls must not be larger than a small nutmeg. If they are for brown sauce, flour and fry them; if for white, put them into boiling water and boil them for three minutes. The latter are by far the most delicate. Sweetbreads and tongues are the favorite materials for forcemeat. No one flavor should predominate. A selection may be made from the following list, being careful to use the least of those articles which are the most pungent: Cold fowl, veal, ham, game, fat bacon, beef suet, crumbs of bread, parsley, white pepper, salt, nutmeg, yolks and whites of eggs, well beaten, to bind the mixture. The forcemeat may be made with any of these articles without any striking flavor. Therefore any of the following different ingredients may be' made use of to vary the taste: Oysters, tarragon, savory, sage, thyme, marjoram, sweet basil, garlic, cayenne, onions, mace, cloves, and yolks of hard-boiled eggs and curry powder.