Stew one pound of fine dried French plums until tender, in water, rather more than enough to cover, with one glass of port wine, and four ounces of white sugar, which must however not be added until the plums are quite tender, then pour them with the liquor into a pie-dish, and cover with a rich puff paste, and bake. * * * * * ROASTED CHESTNUTS FOR DESSERTS. Chestnuts are so frequently sent to table uneatable, that we will give the French receipt for them. They should be first boiled for five minutes, and then finish them in a pan over the fire; they will after the boiling require exactly fifteen minutes roasting; the skin must be slightly cut before they are cooked. * * * * * TO ROAST PARTRIDGES AND PHEASANTS. They may be either _piqué_ or not; partridges require roasting rather more than half an hour, pheasants three-quarters, if small, otherwise an hour; they are served with bread sauce. Partridges may be stewed as pigeons. * * * * * TO ROAST VENISON. Wipe the venison dry, sprinkle with salt, and cover with writing paper rubbed with clarified fat; cover this with a thick paste made of flour and water, round which, tie with packthread white kitchen paper, so as to prevent the paste coming off; set the venison before a strong fire, and baste it directly and continue until it is nearly done, then remove the paper, paste, &c.; draw the venison nearer the fire, dredge it with flour, and continue basting; it should only take a light brown, and should be rather under than over-done; a large haunch requires from three to four hours roasting, a small one not above three. Serve with the knuckle, garnished with a fringe of white paper, and with gravy and red currant jelly, either cold or melted, in port wine, and served hot. * * * * * A VENISON PASTY. Having baked or boiled two hours in broth, with a little seasoning, any part selected, cut the meat in pieces, season with cayenne pepper, salt, pounded mace, and a little allspice, place it into a deep dish; lay over thin slices of mutton fat, and pour a little strong beef gravy flavored with port wine into the dish; cover with a thick puff paste, and bake. * * * * * SALMON PIE.