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Globe, Volume XXIV, Issue 2420, 7 January 1882, Page 4

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Baklby Sottp.—Put a knuokle of veal, cracked into amall pieces, into four quarts of cold water ; add a ohoppod onion and a large onpful of pearl barley. Cook slowly, and when the meat is well done remove it, returning the bones to the kettle. When the liquor is rednoed to half the original quantity ■train it, rubbing the barley through the sieve. Beturn to the sauoepan, season to taste, let come to a boil and add a oupful of rich, sweet milk, after which it must not boil again. The meat, with a little of the broth, will make a nice meat-pie or stew, or it may be prepared according to the following directions for Tomato Stew . —The remains of any eold boiled or roast meat may be med; boiled mutton is particularly good. Out the meat into bits, removing all fat and gristle. Stew the tomatoes with a little onion and a few apises, then strain through a sieve. Add a oupful or more of meatbroth or gravy to the strained tomato, thicken with a bit of butter rolled in flour, and Beason to taste with salt and pepper. Let boil for Ave minutes, then add the prepared meat, cover the saucepan and -set to the baok of the stove to warm through ; do not let it boil, for any great -degree of heat renders cooked meat tough and hard. Serve with a border of boiled rice. Stbtoed Oabbaob.—Chop or ihare half a •mall head of oabbage; cook it fifteen minutes in boiling salted water and drain it •dry. Put in enough sweet milk to cover the cabbage and stew slowly until tender. Season with pepper and salt and add a small piece of butter rolled in flour. Let boil up onoe and aerve hot. Lbmon Sauob.—Mix a tablespoonful of butter and two heaping full of sugar together over the fire until they begin to boil; add a oupful of boiling water, and when well mixed remove from the fire and put in the grated yellow rind and juioe of a lemon ; keep warm but do not let the sauce boil again after the lemon is in, or the flavor will be •foiled.