Rissoles are made of the same ingredients, well mixed, and beaten smooth in a mortar. Make a fine paste, roll it out, and cut it into round cakes. Then lay some of the mixture on one half of the cake, and fold over the other upon it, in the shape of a half-moon. Close and crimp the edges nicely, and fry the rissoles in butter. They should be of a light brown on both sides. Drain them and send them to table dry. BAKED CHICKEN PIE. Cover the bottom and sides of a deep dish with a thick paste. Having cut up your chickens, and seasoned them to your taste, with salt, pepper, mace and nutmeg, put them in, and lay on the top several pieces of butter rolled in flour. Fill up the dish about two-thirds with cold water. Then lay on the top crust, notching it handsomely. Cut a slit in the top, and stick into it an ornament of paste made in the form of a tulip. Bake it in a moderate oven. It will be much improved by the addition of a quarter of a hundred oysters; or by interspersing the pieces of chicken with slices of cold boiled ham. You may add also some yolks of eggs boiled hard. A duck pie may be made in the same manner. A rabbit pie also. A POT PIE. Take a pair of large fine fowls. Cut them up, wash the pieces, and season them with pepper and salt. Make a good paste in the proportion of a pound and a half of minced suet to three pounds of flour. Let there be plenty of paste, as it is always much liked by the eaters of pot pie. Roll out the paste not very thin, and cut most of it into long squares. Butter the sides of a pot, and line them with paste nearly to the top. Lay slices of cold ham at the bottom of the pot, and then the pieces of fowl, interspersed all through with squares of paste, and potatoes pared and quartered. Lay a lid of paste all over the top, leaving a hole in the middle. Pour in about a quart of water, cover the pot, and boil it slowly but steadily for two hours. Half an hour before you take it up, put in through the hole in the centre of the crust, some bits of butter rolled in flour, to thicken the gravy. When done put the pie on a large dish, and pour the gravy over it. You may intersperse it all through with cold ham. A pot pie may be made of ducks, rabbits, squirrels, or venison. Also of beef-steaks. CHICKEN CURRY. Take a pair of fine fowls, and having cut them in pieces, lay them in salt and water till the seasoning is ready. Take two table-spoonfuls of powdered ginger, one table-spoonful of fresh turmeric, a tea-spoonful of ground black pepper; some mace, a few cloves, some cardamom seeds, and a little cayenne pepper with a small portion of salt. These last articles according to your taste. Put all into a mortar, and add to them eight large onions, chopped or cut small. Mix and beat all together, till the onions, spices, &c. form a paste.