Cut slices of bread without crust, and dry them gradually in a cool oven till quite dry and crisp, then roll them into fine crumbs, and put them in a jar for use. * * * * * SPINACH GREEN. Pound to a pulp in a mortar a handful of spinach, and squeeze it through a hair sieve; then put it into a cup or jar, and place it in a basin of hot water for a few minutes, or it may be allowed to simmer on the fire; a little of this stirred into spring soups, improve their appearance. * * * * * VELOUTÉ, BECHAMEL. These preparations are so frequently mentioned in modern cookery, that we shall give the receipts for them, although they are not appropriate for the Jewish kitchen. Velouté is a fine white sauce, made by reducing a certain quantity of well-flavoured consommé or stock, over a charcoal fire, and mixing it with boiling cream, stirring it carefully till it thickens. Béchamel is another sort of fine white stock, thickened with cream, there is more flavouring in this than the former, the stock is made of veal, with some of the smoked meats used in English kitchens, butter, mace, onion, mushrooms, bay leaf, nutmeg, and a little salt. An excellent substitute for these sauces can in Jewish kitchens be made in the following way: Take some veal broth flavored with smoked beef, and the above named seasonings, then beat up two or three yolks of eggs, with a little of the stock and a spoonful of potatoe flour, stir this into the broth, until it thickens, it will not be quite as white, but will be excellent. * * * * * FORCEMEAT OR FARCIE. Under this head is included the various preparations used for balls, tisoles, fritters, and stuffings for poultry and veal, it is a branch of cooking which requires great care and judgment, the proportions should be so blended as to produce a delicate, yet savoury flavor, without allowing any particular herb or spice to predominate. The ingredients should always be pounded well together in a mortar, not merely chopped and moistened with egg, as is usually done by inexperienced cooks; forcemeat can be served in a variety of forms, and is so useful a resource, that it well repays the attention it requires. * * * * * A SUPERIOR FORCEMEAT FOR RISOLLES, FRITTERS, AND SAVORY MEAT BALLS.