A DISH FOR TWO.
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The new Family Cook Book, published
in London, a quaint affair, gives the fol-
lowing recipe for "dish for two," called
Marriage. II may be served in the same
way in this part of the world.


''Catch a young gentleman and lady
The young gentlemen will he best raw, the
young lady quite tender Set the gentle
man at the dinner-table; take a bottle Of
wine-clsret is good, port is better, a dash
Of champagne will give il a briskness; lei
him soak in this mixture for a couple of
hours; if no signs of boiling, try another
bottle. When getting red in the gills, take
him in the drawing room; if in winter, set
him at the iireside with the lady, throw in
a dish of green tea Of about three cups
each; let them simmer together. II in the
summer time, place them in a current Of
air. as near the window and much out Of
sight as YOU can; stick the lady all over with
flowers, then place them near the piano,
and keep stirring them till the lady sings.
When you hear the gentleman sigh, all is
going on well. Then take them of, and
put them in corner of the room on sofa,
near a chess board. if possible, and leave
them together simmering for the rest ofthe
evening. Repeat this three or four times,
taking care TO keep them as close 70 each
other as you can. Great care must be ta-
ken about the degree Of heat-if too great
they will explode and fly off; if too little
they will turn into a Jelly, OF perhaps an ice.
The best heat is the moderate, regular and
constant. The length Of time during which
it is to be applied must be according to cir
cumstances. For a gentleman and lady,
under five and twenty, three months, three
weeks, OF three days are sometimes sufii-
cicnt. but in every instance there must be
great prec ,ution to avoid broil. a Ger
tain quantity of Queens coin" put in dur
ring the co liking, will have great effec; in
keeping up the heat; the dish will look re-
markably well if fgarnished round with bank
paper; it may then be served up, and will
make an excellent dish for two. Care
should be taken that no vinegar is used, as
the dish is remarkably apt to turn sour"