The following, though scarcely pertaining to "My Wife's Little Suppers," is too delicious a relish to be overlooked. It is suitable for larger supper parties, or as a stock dish for families where visitors are frequent. It is also excellent for breakfast, or for pic-nics: - Take a fine mellow ox-tongue out of pickle, cut off the root and horny part at the tip, wipe dry, and boil till it Is quite tender; then peel it, cut a deep slit in its whole length, and lay a fair proportion of the following mixture within it: - Mace, half an ounce; nutmeg, half an ounce; cloves, half an ounce; salt, two table-spoonfuls; and twelve Spanish olives. The olives should be stoned, and all the ingredients well pounded and mixed together. Next take a barn-door fowl, and a good large goose, and bone them. Lay the tongue inside the fowl, rub the latter outside with the seasoning, and having ready some slices of ham divested of the rind, wrap them tightly round the fowl; put these inside the goose, with the remainder of the seasoning, sew it up, and make all secure and natural shape with a piece of new linen and tape. Put it in an earthen pan or jar just large enough to hold it, with plenty of clarified butter, and bake it two hours and a-half in a slow oven; then take it out, and when cold take out the goose and set it in a sieve; take off the butter and hard fat, which put by the fire to melt, adding, if required, more clarified butter. Wash and wipe out the pan, put the bird again into it, and take care that it is well covered with the warm butter; then tie the jar down with bladder and leather. It will keep thus for a long time. When wanted for the table, the jar should be placed in a tub of hot water so as melt the butter; the goose then can be taken out, the.cloth taken off it, and sent to table cold.