The Dinner Year-Book (part 2 of 3)

The Dinner Year-Book (part 2 of 3)

Take out the bone from the meat, and pin into a round with skewers. Bind securely with soft tapes. Fill the cavity left by the bone with a force-meat of crumbs, chopped pork; thyme, and parsley, seasoned with pepper, salt, nutmeg, and a pinch of lemon-peel. Cover the top of the fillet with thin slices of cold, cooked, fat bacon or salt pork, tying them in place with twines crossing the meat in all directions. Put into a pot with two cups of boiling water, and cook slowly and steadily two hours. Then take from the pot and put into a dripping-pan. Undo the strings and tapes. Brush the meat all over with raw egg, sift rolled cracker thickly over it, and set in the oven for half an hour, basting often with gravy from the pot. When it is well browned, lay upon a hot dish with the pork about it. Strain and thicken the gravy, and serve in a boat.

If your fillet be large, cook twice as long in the pot. The time given above is for one weighing five pounds.

SCOOPED POTATOES.

Pare and cut round with a potato-gouge—a neat little instrument that costs but a trifle. The waste bits can be boiled, mashed, and set by for to-morrow’s uses. Boil the scooped pellets in hot, salted water twenty minutes; throw this off and put in a cup of cold milk. Simmer gently until the potatoes are tender; stir in a good lump of butter rolled in flour, and when this is melted, a little minced parsley, with pepper and salt. Stew three minutes, and pour into a deep dish.

TOMATO SALAD.

Pare with a keen knife; arrange upon a glass dish and cover with a dressing like that made on Tuesday for lettuce, but adding the beaten yolks of two raw eggs, whipped in the last thing.

HOMINY PUDDING.

1 cupful cold, boiled, small-grained hominy. 2 cups of milk. 1 heaping tablespoonful of melted butter. 3 eggs. 1 tablespoonful of sugar. A little salt.

Rub the hominy very smooth with the butter; then the yolks, beaten up with the sugar. Beat well before thinning with the salted milk. Lastly, add the frothed whites. Bake in a greased pudding-dish until nicely browned.

COCOANUT PUDDINGS.

1 lb. of cocoanut, grated. ½ lb. of powdered sugar. 1 quart rich milk. 5 beaten eggs. 1 teaspoonful nutmeg. 2 teaspoonfuls of vanilla.

Scald the milk and pour, gradually, upon the beaten eggs. Do not return to the fire, but, when nearly cold, season, add the cocoanut; stir up well; pour into buttered cups, and bake by setting in a pan of boiling water, and stirring again as the custard begins to heat, that the cocoanut may not settle to the bottom. Bake until well “set,” and slightly browned. Eat cold.

First Week. Friday. —— Clam Chowder. Baked Pickerel. Veal Scallop. Mashed Potatoes, Browned. Green Peas. —— Strawberry Shortcake. Tea. ——

CLAM CHOWDER.

100 clams. 1 sliced onion. 12 butter or other small crackers, that can be split. 12 tomatoes, peeled and chopped. 1 tablespoonful minced parsley and half the quantity of mixed thyme, summer savory and sweet marjoram. A large pinch of mace and the same of cayenne pepper. 1 cup of milk—hot—for soaking the crackers, and butter for spreading them. 3 tablespoonfuls butter for chowder. Salt.

Put a layer of clams in the bottom of a soup-pot, next one of sliced tomatoes and onion. Sprinkle with seasoning, and drop bits of butter upon them. More clams, more tomato, etc., until all are in. Pour on the liquor—there should be at least three pints—cover, heat slowly for half an hour, then boil quite briskly for twenty minutes. Meanwhile, soak the split crackers—covered—in the boiling milk. When soft all through, butter thickly, and keep warm over boiling water until the soup is ready. Then line a hot tureen with them, and pour in the chowder. Pass sliced lemon with it.

BAKED PICKEREL.

Select a couple of large, fresh fish; score the back-bones with a sharp knife, and lay them in a baking-pan. Pour a cupful of boiling water over them, cover, and bake slowly, basting with butter and water, at least six times. The fish should be tender, yet firm when done. Transfer them carefully to a hot-water dish. Have ready a cupful of rich, drawn butter; strain the gravy from the dripping-pan into it, with a little minced parsley. Heat almost to a boil and pour over the fish. There is no better way of cooking large pickerel than this.

VEAL SCALLOP.

Chop the remains of your fillet fine, and season with pepper and salt. Put a layer of dry crumbs in a buttered bake-dish; stick bits of butter over it; cover with the meat and wet this with gravy and warm milk. Repeat this order of strata until your dish is full, covering deep with crumbs. Fit a tin cover on the top and bake half an hour; remove the lid and brown nicely. Serve in the bake-dish.

MASHED POTATOES—BROWNED.

Mash soft with milk and butter; whip up to a cream; season, and make into a four-sided pyramid upon a greased pie-dish. Brown in a good oven and slip to a warm dish. Pass with the fish.

GREEN PEAS.

Please see receipt given on Sunday of this week.

STRAWBERRY SHORTCAKE.

Please see receipt given on Friday of Fourth Week in May. The strawberry season is so short that you can hardly give this popular dessert often enough to weary your family while the scarlet, flavorous beauties last.

TEA,

Hot and strong, will be the better for a little cream borrowed from the supply meant for your shortcake.

First Week. Saturday. —— Marlowe Soup. Beefs Tongue (Langue du Bœuf). Squeezed Potatoes. French Beans, Sautés. Young Beets. —— Cherry Pie. ——

MARLOWE SOUP.

2 lbs. of lean veal and the same of lean beef. 1 lb. of lean ham. 2 onions. 1 carrot. 1 turnip. ¼ of a head of cabbage, chopped and parboiled. Bunch of sweet herbs. 6 tomatoes, peeled and sliced. ½ cup of rice. Pepper and salt. 5 quarts of cold water.

Cut up meat and vegetables fine, and put with the water into the soup-kettle. Cook slowly four hours. Strain the soup, rubbing the vegetables through the colander. Divide the liquor into two parts. Put with the meat—all highly seasoned—into a stoneware vessel and set by in the refrigerator. Let the other portion cool; take off the fat; season; put over the fire; boil and skim for a few minutes, and put in the rice. Simmer very gently half an hour, or until the rice is very soft.

BEEF’S TONGUE—(LANGUE DU BŒUF).

Wash a large, perfectly fresh tongue in three waters. Then cover well with boiling water, a little salt—plenty of it—and cook about twelve minutes to the pound. Strip off the skin; dish, when you have trimmed away the root, and pour over it the following sauce: Strain a cup of the liquor in which the tongue was boiled; set over the fire, and stir in two tablespoonfuls of butter cut up in flour, pepper to taste; the juice of a lemon, and when this has thickened, two small pickled cucumbers, chopped. This is a dish whose merits deserve to be better known. (Save the liquor.)

SQUEEZED POTATOES.

Put on in cold water, and bring quickly to a boil. When soft enough to be pierced by a fork, turn off the water; throw in a little salt, and dry on the range. Tear off the skins quickly, and as soon as each is bare, envelop it in the corner of a dry, hot towel and twist the same tightly around it for a second, but not quite breaking it. Pile within a napkin-lined dish, and send up hot.

FRENCH BEANS—SAUTÉS.

Top, tail, and “string” with care. Cut into short pieces. Cook in boiling water, a little salt, until tender—say thirty minutes, if they are full-grown. Drain well; return to the saucepan with two great spoonfuls of butter, salt, pepper, and a teaspoonful of vinegar. Toss until very hot, and turn into a hot, deep dish.

YOUNG BEETS.

Boil in hot, salt water one hour. When done, rub off the skins; split the beets lengthwise and lay upon a hot dish. Have ready a great spoonful of melted butter, mixed with two of vinegar, a little salt and pepper, heated to boiling, and pour over the beets. Be careful not to break the skin of raw beets, or they will lose their color in the hot water while cooking.

CHERRY PIE.

Line your pie-dish with a good paste; fill with a mixture of sour and sweet cherries; sweeten plentifully; cover with paste printed at the edge and slit in the middle, and bake until nicely colored. Eat fresh, but not warm, with white sugar sifted over the top.

Second Week. Sunday. —— Tomato and Pea Soup. Stewed Lamb with Mushroom Sauce. Lima Beans. Green Peas. Stewed Turnips. —— Lemon Blanc-Mange. Coffee and Cake. ——

TOMATO AND PEA SOUP.

Take the fat from the liquor in which the tongue was boiled yesterday; set it over the fire, and, when boiling, put in the empty pods of two quarts of peas. Boil half an hour; take from the fire and strain out the pods. About half an hour before dinner, take the fat from the “stock” set aside yesterday, and pour off from the meat and sediment into the soup-pot. While it is slowly heating, put on the water in which the pods were boiled, with the peas and two quarts of peeled and sliced tomatoes, in another pot, and bring more rapidly to the boil. Cook twenty-five minutes, then stir in two lumps of white sugar, two tablespoonfuls of butter, rolled in flour, pepper well, boil up, and rub through a colander into the main soup-kettle. Simmer all together three minutes, and it is fit for use. Pour half into the tureen; cool the rest and remand to the refrigerator.

STEWED LAMB WITH MUSHROOM SAUCE.

Let your butcher take out the bones from the lower side of a shoulder of lamb, leaving in the shank. Fill the cavity thus left with a good force-meat of crumbs, chopped pork, and sweet herbs, and sew the meat edges together to hold it in. If you have no gravy ready make a pint on Saturday of the lamb trimmings and a few veal-bones, with seasoning. It need not be strong. Put the lamb into a broad pot, with some thin slices of fat pork laid in the bottom; pour in the gravy, cover tightly, and stew gently one hour. Turn the meat then, and cook twenty minutes longer. Lay the lamb upon a hot dish, and butter it all over. Cover, and keep warm over hot water while you make the sauce. Have ready half a can of mushrooms, boiled and chopped. Strain the gravy left in the pot, add the mushrooms, and stew five minutes; thicken with browned flour; boil up and pour over the lamb. Garnish with alternate slices of green pickle and boiled beets.

LIMA BEANS.

Shell; lay in cold water twenty minutes, and cook in slightly salted boiling water about half an hour, or until tender. The time depends much upon age and size. Drain well; pour into a deep dish; pepper, salt, and butter.

GREEN PEAS.

Receipt given on Sunday of First Week in this month.

STEWED TURNIPS.

Peel and slice young turnips. Boil fifteen minutes in hot, salted water; throw this off, and add half a cup of milk and as much boiling fresh water. When this heats, stir in a generous lump of butter, rolled in a teaspoonful of flour, with pepper and salt to taste. Simmer ten minutes longer, or until tender, and pour into a deep dish. Eat very hot.

LEMON BLANC-MANGE.

1 large lemon, or two small ones—all the juice and half the grated peel. Whisked whites of 4 eggs. 1 package of gelatine soaked two hours in one cup of cold water. 1 pint and 1 cup of boiling water. 2 cups of powdered sugar—even ones. ½ teaspoonful of nutmeg. 1 glass of good claret.

Add to the soaked gelatine the lemon-juice and peel, sugar and spice. Leave standing one hour. Then pour on the boiling water. Stir until clear, add the wine, and strain through double tarlatan. While it is cooling, whip the whites very stiff. When the gelatine begins to coagulate around the edge of the dish, whip it, little by little, into the frothed whites until it is stiff. Put into a wet mould, and set upon the ice. On Sunday turn it out, and pour a rich liqueur—that from brandied peaches is best—about the base. Preserved strawberries are also very nice with it if you have no liqueur.

COFFEE AND CAKE.

If you prefer, you can give the cake with the blanc-mange, and drink the coffee afterwards.

Second Week. Monday. —— “Once-Again” Soup. Cold Lamb. Cheese Fondu. Raw Tomatoes. Potatoes en Robe de Chambre. —— Floating Island. ——

“ONCE-AGAIN” SOUP.

A good soup, founded upon such stock as you made on Saturday, is better the third day than the first. Therefore, take off the fat from the portion kept on the ice since yesterday’s providential division, and warm it slowly, almost to a boil. If you have time, cut some fried bread into dice and put into the tureen before you pour in the soup.

COLD LAMB.

Do not murder the well-cooked, juicy innocent of yesterday by hashing and reheating. A nice dish of cold lamb, trimmed and garnished with cresses and cool, white lettuce, is goodly to the eyes—and taste—on a sultry June day.

CHEESE FONDU.

2 cups milk, with a pinch of soda stirred in. 1 cup very dry, fine crumbs. ½ lb. of dry cheese, grated. 4 beaten eggs. 1 tablespoonful of melted butter. Pepper, salt, and a pinch of mace.

Soak the crumbs in the milk; beat in the eggs, butter, seasoning—lastly, the cheese. Butter a pudding-dish; put in the mixture; strew the top with fine crumbs, and bake, covered, half an hour; then brown quickly. Eat soon, as it will fall in cooling.

RAW TOMATOES.

See receipt for Tuesday of first week in this month for dressing lettuce, when you have peeled and sliced the tomatoes.

POTATOES EN ROBE DE CHAMBRE.

If you use Bermuda potatoes, cook in boiling water. If you take old potatoes, put on in cold and bring rapidly to a boil. Throw off the water when they are done, set back on the range, uncovered, to dry out, and send to table with the skins on.

FLOATING ISLAND.

1 quart of milk. 4 beaten eggs. 4 heaping tablespoonfuls of sugar. 2 teaspoonfuls extract of bitter almond. ½ cup of currant jelly.

Beat yolks and sugar light, and pour on, by degrees, the boiling milk. Pour back into the farina-kettle, and heat, stirring constantly until it begins to thicken. When cold, flavor, and pour into a glass dish. Pile with a méringue of the whites beaten up with half a cup of currant jelly. Ornament with dots of jelly.

Second Week. Tuesday. —— A Summer Mélange Soup. Rolled Beef. Boiled Onions. Stuffed Tomatoes. Baked Omelettes aux Fines Herbes. —— Strawberries and Cream. Orange Cake. ——

A SUMMER MÉLANGE SOUP.

2 lbs. lean beef, chopped fine. 1 quart green peas. 1 quart tomatoes, peeled and sliced. 1 cucumber, sliced thin. 1 sliced onion. 1 pint of small string-beans, cut into pieces. 3 great spoonfuls of butter, rolled in flour. Pepper and salt. 4 quarts of cold water.

Put on the meat in the water, and cook, slowly, three hours, to extract every particle of nourishment from the beef. Peel and slice the vegetables, and lay all, except the tomatoes, in cold water for half an hour. At the end of the three hours, strain the soup; return to the pot and put in all the vegetables with salt and pepper. Stew for one hour, covered; stir in the butter and simmer half an hour longer before turning it out.

ROLLED BEEF.

Make your butcher take all the bones out of a rib-roast. (Keep them for to-morrow’s soup.) Make him also roll the meat into a round, and skewer it securely. Wash it all over with vinegar, then rub with hot butter mixed with minced onion and pepper, working this well between the folds of meat. Put into the dripping-pan, pour a cup of gravy from the boiling soup—before the vegetables are added—about the base, and a few spoonfuls of butter and water upon the top. Roast twelve minutes to the pound, basting freely and often. Towards the last, dredge with flour, and rub over with butter to make a brown froth. Pour off the fat from the gravy, strain what is left; add, if needed, a little boiling water; thicken with browned flour, and serve in a boat.

BOILED ONIONS.

Top and tail; skin and cook fifteen minutes in boiling fresh water. Throw this off, add more from the boiling tea-kettle; salt slightly, and boil until tender all through. Drain, butter well, and pepper and salt.

STUFFED TOMATOES.

Select large, smooth tomatoes; cut a piece from the top of each, and scoop out seeds and pulp. Chop fine what you have removed; season with butter, pepper, salt and sugar; add one-third as much bread-crumbs; work all well together, and fill the skins with the mixture. Replace the tops; put the rest of the stuffing between the tomatoes when you have set them close together in a bake-dish. Bake, covered, half an hour, in a moderate oven; then uncover and cook ten minutes longer, or until browned and soft.

BAKED OMELETTE AUX FINES HERBES.

Make this a course between soup and meat, passing bread and butter with it.

6 eggs. 1 cup of boiling milk. 1 teaspoonful of corn-starch, wet with cold milk. 1 tablespoonful chopped parsley, thyme, and sweet marjoram, mixed. Pepper and salt. Butter for the dish.

Beat the yolks light, and pour upon them the hot milk. Stir in the corn-starch, season, whip in the frothed whites, lastly, the herbs. Have ready a nice pudding-dish, well buttered. Set in the oven until hot; butter again, and pour in the omelette. Bake about twelve minutes, or until “set” in the middle, but not longer, or it will be a leathery puff. It should be very light. Send up—instantly.

STRAWBERRIES AND CREAM.

ORANGE CAKE.

Serve as directed on Monday of last week.

The orange cake, if made on Friday or Saturday, will have kept perfectly well, if the cake-box—a tight one—containing it has been set in the refrigerator. For directions for making it please consult “BREAKFAST, LUNCHEON AND TEA,” page 318.

Second Week. Wednesday. —— Broiled Bones Soup. Boiled Chickens. Rice Croquettes. Asparagus upon Toast. Potato and Beet Salad. —— Raspberry Shortcake, Hot. ——

BROILED BONES SOUP.

3 lbs. of beef bones, not scraped too clean. 2 lbs. of veal, ditto. ½ lb. salt pork, fat, for frying. 2 onions, sliced. Bunch of sweet herbs. ½ cup of granulated tapioca. 3 quarts of water. Pepper and salt. 1 tablespoonful walnut catsup.

Crack the bones well, and lay upon a gridiron above the coals until they are hot, and the bits of meat adhering to them are frizzled. Meanwhile, fry the pork and onions together in a frying-pan until the latter are a fine brown. Strain out the pork and onions; put back the fat into the pan and fry the bones five minutes. Lay the onions in the soup-pot with the chopped herbs, then the bones. Cover with the water and boil slowly three hours. Strain; cool, and take off the fat. Set over the fire; season, boil once to throw up the scum; skim, and put in the tapioca, which should have soaked two hours in a little cold water. Simmer until the tapioca is clear; put in the catsup, and serve.

BOILED CHICKENS.

Clean, wash, and stuff as for roasting. Sew each up in thin muslin, or tarlatan, fitted closely to the shape, and put on in plenty of boiling water, a little salt. Boil twelve minutes to the pound (taking the heavier chicken as the standard) if they are tender. If doubtful, take a longer time, and cook more slowly. When done, lay upon a heated dish, and pour over them a cupful of drawn butter, made from the pot liquor, thickened with butter rolled in flour, and with an egg beaten up in it with a little chopped parsley. See “Drawn Butter, No. 3,” in “General Receipts,” page 184.

RICE CROQUETTES.

Boil a cup of rice soft in weak broth, made from a cupful of the chicken pot-liquor, mixed with boiling water and salted. Drain, and stir in a couple of beaten eggs; a teaspoonful of butter, a mere dust of flour, pepper, and a pinch of grated lemon-peel. Stir up in a saucepan until thick and hot, and spread out to cool. When cold, flour your hands; make the paste into long balls; roll each in raw egg, then in cracker-dust, and fry carefully to a yellow-brown.

ASPARAGUS UPON TOAST.

Tie the bunch of asparagus up with soft string, when you have cut away the wood, and cook about twenty-five minutes in salted boiling water. Have ready some slices of crustless toast; dip each in the asparagus-liquor; butter well while hot and lay upon a heated dish. Drain the asparagus, and arrange upon the toast. Pepper, salt, and butter generously.

POTATO AND BEET SALAD.

Slice a cupful of cold boiled potatoes. Chop a red beet, also boiled, but lukewarm, and pour over it four tablespoonfuls of vinegar. Let it stand while you rub together a teaspoonful of salt, half as much each of pepper, sugar and made mustard, with a full tablespoonful of oil, and a very little green pickle, minced fine. When this is ready, take out a tablespoonful of chopped beet, and strew among the sliced potatoes. Put them into a salad-bowl. Squeeze beets and vinegar through muslin into oil, etc. Beat up well, and pour over the cold potatoes.

RASPBERRY SHORTCAKE—HOT.

1 quart of flour. 2 tablespoonfuls of lard, and the same of butter, chopped up in the salted flour. 2½ cups “loppered” milk, or of buttermilk. Yolks of 2 eggs, well beaten. 1 teaspoonful of soda, sifted three times through the flour. 1 teaspoonful of salt. 1 quart “black caps” or wild raspberries.

Make these ingredients into a soft paste. Roll lightly into two sheets—that intended for the upper crust half an inch thick, the lower, less. Lay the bottom crust in a greased square pan. Strew thickly with the berries, sprinkle with sugar, and cover with the upper crust. Bake about twenty-five minutes, until browned, but not dry. Cut in squares, and send, piled upon a flat dish, to table. Split and eat with butter and sugar. It is good.

Second Week. Thursday. —— Chicken Panada Soup. Larded Mutton Chops. Green Pea Cakes. Stewed Tomatoes. String-Beans. —— Strawberry Trifle. ——

CHICKEN PANADA SOUP.

The liquor in which your chickens were boiled yesterday. 1 large cup of minced cold chicken, very fine. ½ cup fine crumbs. 2 beaten eggs stirred into a cup of boiling milk. Pepper, salt, and a pinch of mace. 1 tablespoonful of butter.

Take the fat from the cold “stock.” Heat the latter to boiling and add the chicken, minced as finely as it can be cut. Pepper and salt to taste, and simmer one hour. Make ready your hot milk, at the end of that time, pour upon the beaten eggs; stir over the fire two minutes and add the butter, and when this is melted, the crumbs. Take at once from the fire; put into the tureen and pour in the soup through a colander, rubbing into it all the meat that will pass the holes. Stir well, and serve. This soup is very nice.

LARDED MUTTON CHOPS.

Trim off all the fat and skin, and lard closely with strips of fat salt pork. Pepper, and put into a hot frying-pan. Fry them in the lardoon fat as it flows out in heating, and turn several times to cook both sides equally. Arrange upon a hot dish, one overlapping the next.

GREEN PEA CAKES.

2 cups of green peas, mashed while hot, with butter, pepper, and salt. 2 beaten eggs. 1 cup of milk. Half a cupful (a small cup) of prepared flour.

When the peas are cold beat in the eggs, milk, and, at last, the flour. The batter should not be thick. Fry as you would griddle-cakes.

STEWED TOMATOES.

Pour boiling water over them to loosen the skins. When peeled, cut up small, leaving out the unripe and hard parts. Put over the fire with pepper, salt, and sugar to taste; at the end of twenty minutes’ stewing add a good piece of butter, and simmer ten minutes more.

STRING-BEANS.

Cut off the stem and blossom ends; “string” with a sharp knife. Cut into short pieces and cook tender in boiling salted water. Drain, pepper, salt, and butter.

STRAWBERRY TRIFLE.

1 quart of milk. 5 eggs, whites and yolks beaten separately. 1 stale sponge-cake. 1 cup of sugar. 1 cup of sweet cream. Ripe strawberries.

Heat the milk; beat in yolks and sugar. Cook and stir until the custard begins to thicken. Slice your cake, and put a layer in a glass dish. Wet with the cream; cover with fresh, ripe berries, sprinkled with sugar, then more cake, cream, and berries, until the dish is three-quarters full. Pour the custard, gradually, over all. Beat the whites stiff with a little sugar and strawberry-juice, and heap roundly on the top. Lay rows of bright berries upon the méringue.

Second Week. Friday. —— Purée of Potatoes. Salmon Scallops. Fricassee of Sweetbreads. Raw Tomatoes. Roasted Potatoes. —— Baked Cherry Dumplings. ——

PURÉE OF POTATOES.

8 large potatoes, peeled, boiled, and rubbed through a colander. 2 quarts of boiling water. 1 cup of hot milk. 3 tablespoonfuls of butter, rubbed in flour. 1 tablespoonful of minced parsley, with salt and pepper.

Pour the water upon the potato, season with pepper and salt, and boil gently one hour, taking care that it does not burn. Then stir in the butter, and when this is melted, the hot milk. Let it begin to boil, and pour out.

SALMON SCALLOPS.

1½ lbs. of cold salmon, left from steaks, or a can of preserved salmon. 2 beaten eggs. ½ cup good drawn butter. ½ cup bread-crumbs. Pepper, salt, and minced parsley.

Chop the fish fine; rub the butter and seasoning into it, and stir into the hot, drawn butter. Butter scallop-shells, or paté-pans, fill with the mixture, and strew it with fine crumbs. Bake a few minutes in a quick oven to brown them lightly. Serve in the shells.

FRICASSEE OF SWEETBREADS.

3 fine sweetbreads. 2 eggs. 4 tablespoonfuls of cream. 1 great spoonful of butter. 1 teaspoonful of chopped parsley. A pinch of nutmeg. 1 cup of gravy—a cup of yesterday’s soup, strained, will do. Pepper and salt to taste.

Wash the sweetbreads; boil five minutes; then lay in ice-cold water. Slice and cover them with the gravy, and stew three-quarters of an hour. Heat the cream—or milk—in another saucepan, putting in a pinch of soda. Pour upon the eggs, and returning these to the fire, cook one minute. Stir in the butter and the parsley. Take both saucepans from the fire and empty one into the other. Stir all together well, and pour into a hot deep dish.

RAW TOMATOES.

See receipt for last Monday.

ROASTED POTATOES.

Wash fair-sized potatoes and bake on the oven floor until soft to the grasp of thumb and forefinger. Wipe and send to table wrapped in a napkin.

BAKED CHERRY DUMPLINGS.

1 quart prepared flour. 2 heaping tablespoonfuls of lard. 2 cups fresh milk. A little salt. 2 cups of stoned cherries. ½ cupful of sugar.

Rub the lard into the salted flour, wet up with the milk; roll into a sheet a quarter of an inch thick; and cut into squares about four inches across. Put two great spoonfuls of cherries in the centre of each; sugar them; turn up the edges of the paste and pinch them together. Lay the joined edges downward, upon a floured baking-pan, and bake half an hour or until browned. Eat hot with a good sauce.

Second Week. Saturday. —— Ox-head Soup. Corned Beef. Mashed Turnips. Green Peas. Mashed Potatoes. —— Raspberries and My Lady’s Cake. ——

OX-HEAD SOUP.

1 well cleaned ox-head. 2 turnips. 1 carrot. 2 onions. Bunch of sweet herbs. Salt and pepper. 1 teaspoonful mixed allspice and mace. 6 quarts cold water.

Wash the head in three waters; break the bones with a few smart blows of a hammer. Put it on in the cold water; bring to a slow boil and skim well. Then add the sliced vegetables, and stew gently three hours. The liquor should be reduced to four quarts. Take out the head and set in the open air to cool. Strain the liquor, rubbing the vegetables to a pulp. Return half of it to the fire—season and skim as it boils, for five minutes; then add three-fourths of the meat from the head, cut into dice. Simmer half an hour, and serve. Put bones and the rest of the meat, well seasoned, into a jar; season the reserved “stock,” and pour it in, and keep in the refrigerator until to-morrow.

CORNED BEEF.

Boil in plenty of hot water, fifteen minutes—at least—to the pound. Serve drawn butter (made from the pot-liquor), with chopped cucumber-pickle stirred in it, in a sauce-boat. Save the liquor and set in a cool place.

MASHED TURNIPS.

Boil tender in hot salted water. Drain, mash and press, and stir in butter, salt and pepper.

MASHED POTATOES.

Prepare as usual, and serve without browning.

GREEN PEAS.

See Sunday of First Week in this month.

RASPBERRIES AND MY LADY’S CAKE.

Send around powdered sugar with the berries. For directions for the cake-making, I beg to refer to “BREAKFAST, LUNCHEON AND TEA,” page 329.

Third Week. Sunday. —— Rice and Tapioca Soup. Smothered Chickens. Mashed Squash. String-Beans. Beets Sautés. —— Cream Pudding. ——

RICE AND TAPIOCA SOUP.

Take the fat from your stock; pour it from the bones and meat, and heat slowly. Have ready a cup of boiled rice—hot—and half a cup of granulated tapioca, which has been soaked two hours in a little cold water. When the soup boils, put them in, and simmer gently half an hour. Should it be too thick, add a little boiling water.

SMOTHERED CHICKEN.

Clean and split a pair of young chickens down the back as for broiling. Lay them in a dripping-pan; dash a cup of boiling water, in which have been stirred two tablespoonfuls of butter, over them, and, covering with another pan, cook until tender, and of an equal yellow-brownish tint all over. Lift the pan, now and then, to baste freely—four times with the gravy—twice, toward the last, with melted butter. Lay the chickens in a hot-water dish; add pepper, salt, a chopped boiled egg, finely minced, and a little minced parsley, with browned flour, to the gravy. Boil up, and pour half over the chicken, the rest into a gravy-boat.

MASHED SQUASH.

Peel, seed, and slice fresh summer squashes. Lay in cold water ten minutes; put into boiling water, a little salt, and cook tender. Twenty minutes will suffice if the squash be young. Mash in a colander, pressing out all the water; heap in a deep dish, seasoning with pepper, salt and butter. Serve hot.

STRING-BEANS.

See Thursday of Second Week in this month.

BEETS SAUTÉS.

Boil young sweet beets until nearly done—say forty-five minutes. Skin and slice them. Have ready in a saucepan two tablespoonfuls of melted butter, one tablespoonful of vinegar, a small onion minced, salt and pepper. When this begins to simmer, put in the beets, and cook ten minutes, shaking the saucepan frequently, to prevent scorching. Put the beets into a root-dish, and pour the dressing upon them.

CREAM PUDDING.

1 quart of milk. 1 cup of hot boiled rice well cooked, but not broken. 1 cupful of sugar. 1 heaping tablespoonful of corn-starch. 5 eggs. ¼ teaspoonful of cinnamon and the same of grated lemon peel.

Heat the milk, stir in the corn-starch wet up with cold milk; then the beaten yolks and sugar. Add to these the heaping cup of boiled rice. Stir until it begins to thicken, add the seasoning, and pour into a buttered bake-dish. Bake until well “set”; spread with a méringue of the whites and a little sugar, made very stiff. When this has colored lightly, take from the oven.

Make on Saturday, and set on ice until Sunday. The colder it is, the better.

Third Week. Monday. —— Green Pea Soup. Beef Miroton. Asparagus Omelette. Tomato Salad. Green Peas. —— Mountain Custard, or “Junket.” Tea and Fancy Biscuits. ——

GREEN PEA SOUP.

Take the fat from the top of the corned-beef liquor; add the beef-bones and any others you may have. Boil gently one hour, skimming often. Strain, and put in two quarts of green peas, a minced onion, and a bunch of sweet herbs. Cook forty-five minutes and rub to a pulp through a colander. Add pepper, heat to a boil and pour upon dice of fried bread laid in the tureen.

BEEF MIROTON.

Mince the remains of your corned beef; season with pepper, salt, a little chopped pickle, two boiled eggs chopped fine; wet with whatever gravy you may have, and put into a greased pudding-dish. Cover with mashed potatoes, made very soft with milk and butter, sift bread-crumbs over all, and bake, covered, half an hour, then brown. This is a nice way of warming over cold meat.

ASPARAGUS OMELETTE.

6 eggs beaten very light. 1 bunch of asparagus, the green tops only. (The stalks will be an improvement to your soup.) 2 tablespoonfuls of milk.

Beat whites and yolks together, add the milk, then the boiled asparagus heads, cold and chopped fine. Have ready a frying-pan with a tablespoonful of butter in it, hot, but not frying. Pour in the mixture; shake well from the bottom as it forms, loosen from the pan with “spatula” or cake-turner; fold over in the middle, and turn the pan upside down upon a hot dish.

TOMATO SALAD.

Peel and slice your tomatoes, put into a salad-dish, and pour over them a dressing prepared as follows:

3 yolks of hard-boiled eggs, pounded. 1 beaten raw egg. 1 teaspoonful of salt. A pinch of cayenne. 1 teaspoonful white sugar. 2 tablespoonfuls of salad oil. 1 teaspoonful of made mustard. ½ teacupful of vinegar.

Rub yolks, mustard, pepper, salt, sugar and oil to a paste. Beat in the raw egg with your whisk, finally, the oil, a little at a time. Stir a great lump of ice into the dressing, whirling rapidly for half a minute. Take it out and pour the mixture over the salad.

GREEN PEAS.

For Green Peas Receipt, see Sunday of First Week in this month.

MOUNTAIN CUSTARD, OR “JUNKET.”

2 quarts of milk. 2 tablespoonfuls of sugar. Vanilla, or other essence. 2 teaspoonfuls of liquid rennet—to be had at most of the grocers and all the druggists.

Pour the milk, slightly warmed, into a glass bowl; sweeten, flavor, and stir in the rennet. Set in a rather warm place until it is firm, like “loppered” milk or blanc-mange; then put on ice. If at the end of an hour it remains liquid, put in more rennet. Do not let it stand until the whey separates from the curd. Two hours in warm weather should be enough. Eat with cream and sugar.

TEA AND FANCY BISCUITS.

Peek & Freans, Mackenzie & Mackenzie, and Huntley & Palmer make the best fancy biscuits that come to the American market.

Third Week. Tuesday. —— Vermicelli Soup. Beefsteak. Young Onions. Potato Puffs. Spinach. —— Strawberries and Cream. Mother’s Cup-Cake. ——

VERMICELLI SOUP.

6 lbs. of beef-shin, meat chopped and bones cracked. 2 onions. 2 carrots. 2 turnips. 6 large tomatoes. Bunch of herbs. Pepper, salt, and 1 tablespoonful mushroom catsup. ¼ lb. vermicelli, broken small. 6 quarts of water.

Put meat, bones, and sliced vegetables and herbs on in the water early in the day, and stew gently five hours. Strain and season. Set aside two quarts of stock, with the bones and meat, highly seasoned, until to-morrow, keeping upon the ice. Boil and skim the rest; add the vermicelli; simmer fifteen minutes, and pour out. Put in the catsup after the soup goes into the tureen.

BEEFSTEAK.

Flatten with the broad side of a hatchet, and broil quickly about ten minutes over a clear, hot fire. Lay between two hot dishes, with salt, pepper, and a great lump of butter upon it to draw the juices to the surface, for five minutes before serving.

YOUNG ONIONS.

Cut off stems and tops, skin and cook them in plenty of boiling water for fifteen minutes. Have ready another saucepan with a large spoonful of butter melted in it, but not hissing hot. Put in the onions, with a little chopped parsley, and let them warm slowly ten minutes. Then add a cup of milk in which have been stirred salt, pepper, and half a teaspoonful of corn-starch. Simmer all for three minutes, stirring several times, and pour out.

SPINACH.

Boil in hot, salted water twenty minutes. Drain well, and chop fine. Put into a saucepan with a good spoonful of butter, a little sugar, salt and pepper, a dust of nutmeg, and a few teaspoonfuls of milk, and beat until all resolve themselves into a smooth, soft paste.

POTATO PUFFS.

Mash and whip the potatoes very light with milk, butter, salt and pepper; lastly, the frothed white of an egg. Pile irregularly within a bake-dish, and set in the oven until light and delicately browned. Glaze with butter before taking it from the oven.

STRAWBERRIES AND CREAM.

Cap, but do not wash the berries. Never put berries that need washing upon the table as an uncooked dessert. Pile in a glass bowl, and pass sugar and cream with them.

MOTHER’S CUP-CAKE.

Please see “BREAKFAST, LUNCHEON AND TEA,” page 322.

Third Week. Wednesday. —— Julienne Soup. Lamb Cutlets. Purée of Green Peas. Potato Strips. Lettuce. —— Ristori Puffs. ——

JULIENNE SOUP.

Pare and cut into small dice,

2 carrots. 1 turnip. 1 cup small string-beans. 6 tomatoes. 1 onion. ¼ of a cabbage-heart.

Cook ten minutes in salted boiling water, leaving out the tomatoes. Drain away the water, and spread the vegetables upon a dish to cool, while you take the fat from your cold soup-stock; strain the latter from the bones and meat, and heat to a gentle boil. Continue this for five minutes, skimming well; put in the parboiled vegetables, the tomatoes, and a pint of green peas, and stew steadily, but not fast, for half an hour. Pour out all together.

LAMB CUTLETS.

Trim carefully, lay in a little warmed butter for an hour, turning several times. Then broil upon a greased gridiron, taking care they do not drip. Butter, pepper, and salt each, and lay them in a circle about the peas purée.

PURÉE OF GREEN PEAS.

Boil three pints of green peas until soft. Rub them, while hot, through a fine colander. Work in a tablespoonful of butter, cut up in flour; pepper and salt to taste; add three teaspoonfuls of milk, and stir in a saucepan until very hot and smooth. Put in the centre of a hot, flat dish, with the cutlets about it, and help out both at the same time.

POTATO STRIPS.

Pare large potatoes: cut into long strips; lay in ice-cold water one hour; dry between two towels and fry in salted dripping to a light brown. Drain well, and dish upon a folded napkin.

LETTUCE.

Pull out and tear apart the white hearts, and heap within a salad-bowl. Rub together

2 tablespoonfuls of salad oil. 1 teaspoonful, each, of sugar and salt. Half as much made mustard and pepper, and whip in—a few drops a time—4 tablespoonfuls of vinegar.

Pour over the salad.

RISTORI PUFFS.

5 eggs. The weight of the eggs in flour. Half their weight in sugar. One-quarter their weight in butter. Juice of one lemon and half the grated peel. Soda.

Use prepared flour always in this receipt. Cream butter and sugar, and beat in the yolks. Add the lemon; a pinch of soda, dissolved in a teaspoonful of hot water, then the beaten whites, alternately with the flour. Bake in muffin rings in a quick oven. Eat hot, with jelly sauce.

Third Week. Thursday. —— Jelly Soup. Stewed Sheep’s Tongues. Potatoes à la Louise. Spinach. Lima Beans. —— Raspberry Shortcake with Cream. ——

JELLY SOUP.

4 calf’s feet, well cleaned. 2 lbs. of lean veal, cut from the knuckles. 1 onion stuck with three cloves. Teaspoonful of celery essence. Bunch of sweet herbs. 1 blade of mace. Juice of half a lemon. Pepper and salt. 5 quarts of cold water. ½ cup of German sago.

Boil the feet, onion, herbs, and the veal, cut into strips, in the water for four hours, diminishing the liquid to three quarts. Strain, and cool. Put two of the feet and the veal back into one quart of the broth; season, and set by on the ice. Take the fat from the rest; put the liquor, seasoned, over the fire, boil gently and skim, add the sago, previously soaked two hours in a cup of cold water, simmer tender, and pour out. You can, if you like, add a glass of pale sherry.

STEWED SHEEP’S TONGUES.

Speak for six sheep’s tongues several days before you want them, unless you have access to a large market. Wash well in several waters. Boil in hot, salted water half an hour, to loosen the skins. Take these off and trim neatly. Put a cupful of your soup—before adding the tapioca—into a saucepan, with a quarter-pound of sliced salt pork, a teaspoonful of chopped onion, pepper, and a lump of white sugar. Lay in the tongues, sliced lengthwise, and stew half an hour. Lay the slices in rows, overlapping one another, upon a hot dish; thicken the gravy with browned flour, add the juice of a lemon, boil once, and pour upon the tongues.

POTATOES À LA LOUISE.

Mash the potatoes, and whip with a fork to a light cream, adding milk and butter, salt and pepper. Heap upon a shallow pie-plate, well greased, and set in the oven until a white crust has gathered over it. Then, wash the mound well with beaten egg. Set in a moderate oven long enough to harden this, but not until the yellow changes to brown. Slip, without breaking, to another dish, by the help of the spatula.

SPINACH.

See receipt for Tuesday of this week.

LIMA BEANS.

See receipt for Sunday, Second Week in this month.

RASPBERRY SHORTCAKE WITH CREAM.

Substitute white or red raspberries for strawberries in the receipt for shortcake, given on Friday of First Week in this month.

Third Week. Friday. —— Halibut Chowder. Chicken Pot-pie, with Dumplings. Sea-Kale. Baked Tomatoes. Gherkin Pickles. —— Charlotte Russe. ——

HALIBUT CHOWDER.

3 lbs. of halibut, freed from bones, and cut into strips two inches long. 6 parboiled potatoes, sliced. 2 cups of milk. 1 good-sized onion, sliced. Chopped parsley. 3 tablespoonfuls of butter, rolled in flour, with butter for 6 Boston crackers, split. Enough boiling water to cover fish and potatoes. Pepper and salt.

Put a layer of fish in the bottom of a pot; season, and sprinkle with parsley. Hide this with sliced potato. More fish, and yet more potatoes, until all are in, when cover with boiling water. Put on the lid, and simmer half an hour after the boil recommences. Have ready the hot milk in another saucepan; stir in the floured butter. Dip the crackers in boiling water, butter and salt them, and line the bottom of your tureen with them. Pour in the boiling milk; then the fish and potatoes. Send around sliced lemon with it.

CHICKEN POT-PIE, WITH DUMPLINGS.

Clean and cut up the chicken as for fricassee. Put a good layer of salt pork in the bottom of a broad, not too deep pot; then a small onion, sliced, the chicken, peppered, and enough cold water to cover it well. Over this lay a thick sheet of good “family” pie-crust. Stew one hour and a half; then brown the crust by putting a red-hot stove-cover on the top of the pot. Take off the crust with care, and set by. Take out the chicken and arrange upon a hot-water dish. If the gravy has boiled down too low, add a little hot water. Drop in while the liquor is boiling hot, squares or rounds of raw pie-paste; cook ten minutes, and lay upon the chicken. Stir into the gravy a large spoonful of butter rolled in flour; boil up, and pour upon the dumplings and chicken. Lay the crust on top.

SEA-KALE.

Boil fifteen minutes in hot, salted water. Drain well, and return to the fire, with a spoonful of butter, pepper, salt, and a little lemon-juice. Stir, or toss, five minutes, and heap upon rounds of buttered toast in a hot dish.

BAKED TOMATOES.

Peel and slice large, ripe tomatoes. Chop fine a little streaked salt pork, or ham. Butter a pudding-dish, and cover the bottom with slices of tomato. Season with pepper and sugar, and strew with bread-crumbs. Then scatter chopped pork over it. Fill the dish in this order, having crumbs at the top. Cover closely, and bake half an hour, or until the juice bubbles up at the sides. Brown nicely, and serve in the dish.

CHARLOTTE RUSSE.

A large sponge-cake. 1 pint of cream. ½ lb. of sugar, powdered. Whites of 2 eggs.

Line a tin mould with straight sides with slices of cake, having the bottom in one piece, if possible. Whip the cream in a syllabub-churn, and, with your egg-beater, whisk into this, gradually, the frothed whites and the sugar, flavoring to taste. Fill the cake-lined mould with this, cover with more slices, and set in ice for an hour or so. Pass a knife around the inside of the mould to loosen the cake, and invert upon a plate. Sift powdered sugar over it.

Third Week. Saturday. —— Cream Soup. Boiled Mutton. Hot Slaw. Buttered Potatoes. Mashed Squash. —— Cherry Roley-Poley. ——

CREAM SOUP.

If your jelly-soup stock has been kept upon the ice these two days, it is as good now as on Thursday. Take off the fat, add a pint of boiling water to the soup, and stew slowly for half an hour. Strain, add more seasoning, and skim for a few minutes until quite clear in boiling. Heat in another vessel a pint of milk; stir in a tablespoonful of butter and the same of corn-starch wet up in cold milk, with a little nutmeg. Pour this upon two beaten eggs, cook one minute, and put into the tureen. Add the boiling soup, and stir all up well. It will be wise to put a pinch of soda in the milk before boiling.

BOILED MUTTON.

Put on in plenty of boiling water, salted, and cook twelve minutes to the pound. Take out, wipe carefully with a hot, wet cloth; butter all over, and serve with a cup of drawn butter sent up in a sauce-boat. Season the pot-liquor, and, when cool, put upon the ice.

HOT SLAW.

Shred a small white cabbage. Boil for fifteen minutes in hot water, salted. Throw this away, and add four tablespoonfuls of vinegar, the same quantity of your soup-stock, with pepper and salt. Simmer in this ten minutes, stirring often. Turn out into a deep dish; pour over it half a cupful of drawn butter; set in a pan of boiling water five or six minutes, and serve.

BUTTERED POTATOES.

Slice cold boiled potatoes lengthwise. Put into a saucepan a good lump of butler, with pepper and salt. Add the potatoes as the butter melts, and shake over the fire until they are very hot and covered with a sort of glaze, but not browned.

MASHED SQUASH.

Receipt given last Sunday.

CHERRY ROLEY-POLEY.

1 quart of flour—Hecker’s prepared. 1 heaping tablespoonful of lard, and the same of butter. 1 teaspoonful of salt. 2 cups of milk. 2 cups of stoned cherries. 1 cup of sugar.

Make a soft paste of flour, with the shortening chopped into it, and the milk. Roll out, a quarter of an inch thick, into an oblong sheet. Cover this with cherries; sprinkle with sugar, and roll up closely upon the fruit. In spreading the cherries, leave a narrow margin on both sides of the sheet. Baste the roll up in a bag floured well on the inside, and make a “felled” seam at the open end to keep out the water. Fit it exactly, but not tightly, to the shape of the pudding. Plunge into a pot of boiling water and keep it at a steady boil for one hour and a half. Dip the bag into cold water, rip the stitches, and turn out upon a hot dish. Eat with hard sauce.

Fourth Week. Sunday. —— Mutton, Rice, and Tomato Broth. Glazed Ham. Green Peas. Potatoes au Gratin. Stewed Lima Beans. Tomato Salad. —— Spanish Cream. Coffee and Macaroons. ——

MUTTON, RICE, AND TOMATO BROTH.

Take the fat from the surface of the liquor in which your mutton was boiled yesterday. Add to this broth the bones of the cold mutton well cracked, and let them boil slowly one hour and a half. Strain and cool to throw up the fat; remove this, and put the soup over the fire with one quart of ripe tomatoes, peeled and cut very fine, and half a cup of raw rice. Stew forty minutes. Add a lump of sugar; more pepper and salt, if needed, and a tablespoonful of corn-starch, wet in cold water. Boil one minute, and pour out.

GLAZED HAM.

Boil a ham on Saturday, allowing twenty minutes to the pound, and let it get cold in the liquor. Set by then, and, early Sunday morning, skin it carefully, and trim away the rusty edges. Brush all over with beaten egg, and cover with a paste of rolled cracker wet up with milk, seasoned with pepper, and bound with beaten egg. It should be a quarter of an inch thick. Set the ham in the oven until this is lightly browned. Serve cold and slice thin. Garnish with frilled paper about the shank.

GREEN PEAS.

Shell and lay in cold water fifteen minutes. Cook from twenty to twenty-five minutes in boiling salted water. Drain, put into a deep dish with a good lump of butter; pepper and salt to taste.

POTATOES AU GRATIN.

Mash with milk and butter, and press firmly into a pretty mould wet with cold water. Turn out at once; sift fine dry crumbs all over the mould of potato; set in the oven five minutes to get it quite hot again, and serve.

STEWED LIMA BEANS.

Shell; lay in cold water ten minutes. Boil tender in hot, salted water. Drain this off, and add a scant cup of hot milk; a good spoonful of butter, rolled in a very little flour, with pepper and salt. Simmer three minutes and pour into a deep dish.

TOMATO SALAD.

Peel with a keen knife, and slice red, ripe tomatoes. Make a dressing like that for lettuce on Wednesday.

SPANISH CREAM.

½ box of Coxe’s Gelatine. 1 quart of milk. Beaten yolks of 3 eggs. 1 small cup of sugar. 2 teaspoonfuls flavoring extract—orange is very good in this cream. A little soda.

Soak the gelatine in the milk two hours. Stir in the soda, and heat, stirring often. When scalding hot, pour upon the beaten yolks and sugar, and return to the farina-kettle. Boil one minute, stirring ceaselessly. Strain through tarlatan, and when cold, flavor and put into a wet mould. Set on the ice until wanted, and eat with cream and sugar. Make this, of course, on Saturday.

COFFEE AND MACAROONS.

Bring these on last of all.

Fourth Week. Monday. —— Bisque of Lobster. A Good “Pick-up” Dish. Baked Potato Balls. String-Beans. Lettuce. —— Strawberries and Cream. Wine Cake. ——

BISQUE OF LOBSTER.

Meat of one boiled lobster, or a can of preserved lobster. 1 quart of milk. 1 quart of boiling water. ½ cup rolled cracker. 4 tablespoonfuls of butter. Pepper (cayenne) and salt.

Pound the coral and other soft parts of the lobster to a paste, and simmer five minutes in the boiling water; then rub through a colander back into the water. Cut the rest of the lobster-meat into dice, and put into a saucepan with the cracker-crumbs. Pour the red water over them, and heat to a boil, when add pepper, salt, and the butter. Simmer, covered, half an hour, taking care it does not scorch. Heat the milk, with a pinch of soda, in another vessel, and after the lobster is in the tureen, pour this in, boiling hot. Pass sliced lemon with it.

A GOOD “PICK-UP” DISH.

2 lbs. of calf s liver, boiled and cold. 1 lb. cold cooked ham. A cup of gravy, saved from yesterday’s soup, and strained. ½ cup bread-crumbs. 3 eggs, beaten light. Parsley. A very little minced onion, with pepper and a little salt.

Chop liver and ham; wet with the gravy; mix in seasoning and crumbs, and beat the eggs in. Put the mixture into a well-greased mould; cover this and put into a dripping-pan full of boiling water. Cook thus one hour and a half, keeping plenty of water in the pan, and at a steady boil. Turn out upon a dish; pour a cup of drawn butter over it, and serve.

BAKED POTATO BALLS.

Rub cold mashed potato, left from yesterday, smooth with a spoonful of warmed butter, and soft with warmed milk. Beat up an egg in it, and stir, until hot, in a clean, greased frying-pan, not allowing it to “catch” on the side. Then let it cool. When cold and stiff, make into balls, roll these in flour, and bake upon a greased pan until well browned. Pile upon a hot dish.

STRING-BEANS.

See Thursday of Second Week in this month.

LETTUCE.

See Wednesday of Third Week in this month.

STRAWBERRIES AND CREAM, AND WINE CAKE.

For Receipt for Cake please refer to “BREAKFAST, LUNCHEON AND TEA,” page 341.

Fourth Week. Tuesday. —— Bread-and-Cheese Soup. Breast of Lamb with Macaroni. Whole Baked Tomatoes. Stewed Peas and French Beans. Sweet Pickle. —— Corn Bread Pudding. ——

BREAD-AND-CHEESE SOUP.

3 lbs. lean veal, cut into dice. A ham bone, cracked. 1 sliced onion. 1 cup of milk. 2 beaten eggs. 1 cupful fried bread-dice. ¼ lb. dry cheese, grated. Pepper and salt. Chopped parsley. 3 quarts of cold water. 1 tablespoonful of corn-flour.

Put meat, bone, onion, and water together, and cook slowly four hours. Strain, pressing hard, cool, and take off the fat. Season, and heat to a boil; put in the parsley and corn-starch—the latter wet with cold water—and simmer five minutes. Heat the milk in a farina-kettle, pour upon the eggs, and re-heat, stirring constantly until they begin to thicken. Put bread-dice and cheese into the tureen; pour on the milk and eggs; then the hot soup. Stir up and serve.

BREAST OF LAMB WITH MACARONI.

Cover the bottom of a broad pot with very thin slices of fat salt pork or ham. Lay the lamb upon them. Take all the peel from a small lemon, and slice it, also very thin. Cover the lamb with this; then with more sliced pork. Mince a small onion and a bunch of sweet herbs, and scatter over these. Pour in a pint of boiling water. Put on a close lid with a weight on top, and cook very slowly two hours, turning the meat over at the end of the first hour. Meantime, boil half a pound of macaroni, broken into short pieces, twenty minutes in a little broth, borrowed from your soup; drain, pepper and salt, and arrange into a flat bed, upon a hot meat-dish. Keep hot until the lamb is done, when lay it upon the prepared mound, and set both in the oven while you strain the gravy. Thicken it with a little browned flour, and boil up once. Pour over the lamb and macaroni.

WHOLE BAKED TOMATOES.

Chop fine a half cupful of the veal left after straining off the soup. Add half as much chopped ham, and one-third the quantity of bread-crumbs. Pepper (and salt, if needed). Put a few spoonfuls of gravy into a saucepan; stir in this force-meat, with a very little onion, and the pulp and seeds you have scraped carefully from six or eight fine smooth tomatoes. When all are smoking hot, add a tablespoonful of butter, and when this has melted, take from the fire. Set the tomatoes you have hollowed out in a pudding-dish. Fill with the mixture; cover with the neat slices you took from the tops; fill the interstices with what remains of the force-meat, and bake nearly an hour, or until soft and brown. Keep the dish covered for the first half hour.

STEWED PEAS AND FRENCH BEANS.

1 quart of shelled green peas. 1 pint of string-beans, carefully trimmed. 1 small onion, sliced thin. 2 tablespoonfuls of butter rolled in flour. Pepper, salt, and a tablespoonful of tomato catsup. 1 pint of boiling water.

Cover peas, beans, and onion with salted boiling water. Put on the saucepan lid, and stew for half an hour. Then stir in the floured butter, pepper, and catsup; cover again, and simmer fifteen minutes. Turn out into a deep dish. The beans should be young, and cut into small pieces.

CORN-BREAD PUDDING.

2 heaping cups of white Indian meal. 1 heaping cup of flour. 3 beaten eggs. 2½ cups of milk. 1 large tablespoonful of melted butter, and twice as much white sugar. 1 teaspoonful of soda, and two of cream of tartar, sifted twice through the flour. 1 teaspoonful of salt. ½ teaspoonful mingled mace and cinnamon.

Rub butter and sugar together; beat in the yolks; then the milk; the spice; the salted meal, previously mixed with the flour, cream of tartar, and soda. Beat hard for five minutes. Pour into a buttered mould, with a top. Set in a pot of boiling water—the water not quite reaching the top—and boil steadily two hours. Turn out, cut in slices, and eat with butter and sugar.

Fourth Week. Wednesday. —— A Stew Soup. Stuffed Beef’s Heart with Horseradish Sauce. Beets. Scalloped Squash. New Potatoes. —— Gooseberry Tart. ——

A STEW SOUP.

3 lbs. of lean beef. 1 lb. of lean ham. 2 lbs. of lean veal. 2 carrots. 2 turnips. 2 onions. Bunch of sweet herbs. Pepper, salt. 2 blades of mace. ½ cup Scotch barley. 6 quarts of water. 4 tablespoonfuls good dripping—beef or ham.

Cut the meat into strips, and slice the vegetables. Put the dripping into the soup-pot; next the beef; then a layer of vegetables; next one of ham; more vegetables, the veal, the rest of the vegetables, and a cup of cold water. Cover, and heat very slowly, then stew until the meat is covered with a brown glaze, but not burned. Be very careful on this latter point. Now, pour in your six quarts of water, and cook steadily at least three hours. Strain, take out the scraps of meat, and pulp the vegetables into the soup. Take out two quarts of stock, season, and put by, with the meat in it, for to-morrow. Let the rest cool; take off the fat; season, boil up and skim, and put in the barley, already soaked two hours in a little cold water. Simmer half an hour, and pour out.

STUFFED BEEF’S HEART WITH HORSERADISH SAUCE.

Wash and soak the heart ten minutes in cold, salt water. Fill full with a force-meat of fat salt pork, minced fine with an equal weight of bread-crumbs, a little chopped parsley, with pepper, and a small quantity of grated lemon-peel. Sew up the swollen heart trimly in coarse net or tarlatan, and put on in a saucepan with two cups of weak broth, made by taking a cupful from the soup and diluting it with water, and half a minced onion. Boil two hours, turning twice. Keep closely covered. Make ready a cup of drawn butter, and let it get almost cold. Then whip in the frothed whites of two eggs, and when stiff, two tablespoonfuls of grated horseradish. You can buy it in any market. Add the juice of a lemon, unless your horseradish is put up in vinegar. The mixture should look like whipped cream. Put into a sauce-boat. When your heart is done, remove the cloth, and lay upon a hot dish. Strain the gravy; thicken with browned flour, and pour over the heart. Pass the white sauce with it.

SCALLOPED SQUASH.

Boil and mash the squash in the customary way, and let it cool. Beat the yolks of the two eggs, the whites of which were used for the horseradish sauce, and when the squash is nearly cold, whip these into it, with three tablespoonfuls of milk, one of butter, rolled in flour and melted in the milk; pepper and salt to taste. Pour into a buttered bake-dish, cover with fine crumbs, and bake to a light brown in a quick oven. Eat hot.

BEETS.

Wash and cut off the tops. Boil more than an hour if they are of a fair size. Scrape, slice, and lay in a dish. Pour over them a tablespoonful of butter, heated with one of vinegar, and seasoned with salt and pepper. If any are left over, save them for salad, by pouring vinegar upon them.

NEW POTATOES.

Rub the skins off, and cook until tender in boiling salted water. Serve whole.

GOOSEBERRY TART.

Top and tail a quart of green gooseberries. Put into a tin or porcelain saucepan with enough water to prevent burning, and stew slowly until they break, stirring often. Sweeten abundantly, and set by to cool. When cold, pour into a pie-dish lined with puff-paste, cover with a top crust, and bake in a good oven. Eat cold, but fresh, with powdered sugar sifted over the top.

Fourth Week. Thursday. —— String-Bean Soup. Breaded Mutton Chops. Stewed Tomatoes with Onion. Green Corn Boiled Whole. Mashed Potatoes. —— Cherries. Raspberries and Cream, and Light Cakes. ——

STRING-BEAN SOUP.

Boil three cups of string-beans—rid of all the fibres and cut small—in hot salted water until very tender. Drain and chop them, rub them through a colander to a pulp. Take the fat from the stock kept in the ice-box since yesterday; pour off from the meat, and strain into a soup pot. Bring to a boil; skim, and stir in the beans, with a great spoonful of butter cut up in as much flour. Simmer fifteen minutes; add seasoning, if necessary, and pour upon dice of fried bread in the tureen.

BREADED MUTTON CHOPS.

Trim the chops well, leaving an inch of bare bone at the small end of each. Dip in beaten egg, then in rolled cracker, and fry in hot lard or dripping. Drain, and stand upon the large ends in a row about the base of your hillock of potatoes.

STEWED TOMATOES WITH ONION.

Loosen the tomato-skins with boiling water. Peel and slice them, and put into a saucepan with a sliced onion, a good piece of butter, pepper, salt, and a little sugar. Stew gently half an hour.

GREEN CORN BOILED WHOLE.

Strip off the outer husks; turn down the innermost covering, and pull off the silk with great care. Re-cover the ear with the thin inner husk; tie at the top with a bit of thread, and cook in salted boiling water from twenty-five to thirty minutes. Cut off the stalks close to the cob, and send the corn to the table wrapped in a napkin.

MASHED POTATOES.

Mash, and mould into a shapely hillock, fenced about with a chevaux de frise of chops.

CHERRIES.

Wash, handling gingerly, and heap about a lump of ice in a glass bowl.

RASPBERRIES AND CREAM, WITH LIGHT CAKES.

Do not sugar the berries in the dish, but pass sugar and cream with each saucerful.

Fourth Week. Friday. —— Convent Soup. Boiled Salmon. Chicken Fried Whole. Stewed Onions. Green Peas. Potatoes à la Duchesse. —— Cherry Pie. ——

CONVENT SOUP.

3 potatoes. 2 onions. 2 carrots. 2 turnips. 1 pint of green peas. 1 cup of string-beans, cut into short lengths. ¼ of a small cabbage. 6 tomatoes, peeled and sliced. Bunch of sweet herbs. ½ cup of good dripping. 2 tablespoonfuls of flour. 2 tablespoonfuls of butter, rolled in flour. 2 qts. and 1 pint of boiling water. Pepper and salt.

Parboil, and leave to cool, turnips, carrots, and potatoes, sliced; also the chopped cabbage. Slice the onions, and fry in the hot dripping for five minutes. Then stir in the flour, and simmer until well colored. Turn into a soup-kettle the contents of the frying-pan, rinsing out the latter with two cups of boiling water, and pour this, also, into the soup-pot. When it bubbles, add all the vegetables. Stir a few minutes, and put in another pint of hot water. Cover, and simmer until all are heated through and begin to boil, when put in the rest of the water. Cook slowly for two hours, or until all are soft and breaking. Strain, and pulp the vegetables through the colander. Season the purée with salt, pepper, and sweet herbs, chopped; stir in your floured butter; simmer five minutes, stirring well, and serve.

BOILED SALMON.

The middle slice of salmon is the best. Sew up neatly in a mosquito-net bag, and boil a quarter of an hour to the pound in hot, salted water. When done, unwrap with care, and lay upon a hot dish, taking care not to break it. Have ready a large cupful of drawn butter, very rich, in which has been stirred a tablespoonful of minced parsley and the juice of a lemon. Pour half upon the salmon, and serve the rest in a boat. Garnish with parsley and sliced eggs.

FRIED CHICKEN—WHOLE.

Truss a young, tender chicken as for roasting, but do not stuff it. Put into a steamer, or cover closely in a colander, over a pot of fast-boiling water for half an hour. Have ready some very nice dripping, or a mixture of one-third butter, two-thirds lard, in a deep frying or saucepan. Flour the chicken all over, and put in when the fat is hot. When the lower side is of a fine brown, turn the fowl. When both are cooked, take it out, lay a few slices of onion in the bottom of a tin pail, and put in the chicken. Fit on the top, and set in a pot of water, which must be kept at a slow boil, half an hour. Rub the chicken well with melted butter, in which have been stirred pepper, salt, and chopped parsley, and serve.

STEWED ONIONS.

See Tuesday of Third Week in this month.

GREEN PEAS.

See Sunday of this week.

POTATOES À LA DUCHESSE.

Cut cold mashed potatoes, round or square, with a cake-cutter; flour well, and bake in the oven, buttering as they begin to brown. If the potatoes are too pliable to cut out well, mould by pressing firmly into your cutter, which should first be wet with cold water. Serve with the salmon.

CHERRY PIE.

Line a pie-dish with cold crust; fill with whole cherries—tart and sweet, in equal proportions; sugar plentifully; put on a top crust, and bake in a tolerably brisk oven. Eat cold, with powdered sugar sifted over the top.

Fourth Week. Saturday. —— Gravy Soup. Lemon Veal. Stewed Squash. String-Beans. Raw Cucumbers. —— Bananas and Oranges. Cherries. ——

GRAVY SOUP.

6 lbs. of lean beef. 1 lb. of ham. 1 carrot. 1 turnip. 6 tomatoes. Bunch of herbs. Pepper and salt. 2 teaspoonfuls of celery essence. 1 cucumber. 2 onions. 6 quarts of cold water. Toasted bread cut into dice. 1 tablespoonful walnut catsup. Dripping for frying.

Cut the meat into strips; pare and slice the vegetables. Fry the onions brown in dripping. Put all together into the soup-kettle, with one quart of cold water, and bring slowly to a boil. Then pour in a quart of hot water. Cook an hour longer—still slowly—and pour in the rest of the water—cold. Boil steadily three hours after the bubbling recommences. The meat should be done to rags, the vegetables broken to pieces. Strain, pulping the vegetables through a colander; then strain a second time through a soup-sieve, or squeeze through a double tarlatan or mosquito-net bag. Season the soup, and set aside your Sunday portion, seasoning the rags of meat highly, and returning them to it. (Keep on the ice.) Put to-day’s soup back into the pot; boil and skim; add a tablespoonful of walnut catsup and pour upon dice of well-buttered toast, laid in the tureen.

LEMON VEAL.

3 lbs. of raw, lean veal, chopped fine. ½ lb. of fat salt pork, also minced. 1 small onion, minced. A pinch of lemon peel. 2 lemons peeled and sliced. 3 eggs beaten light. 1 cup well-seasoned and strained tomato sauce. Pepper and salt. Rolled cracker.

Work meat, eggs, onion and seasoning up soft with the tomato-sauce, and stir in enough cracker to enable you to mould it with your hands. Press firmly into a wet bowl, and invert upon a pie-dish, withdrawing the bowl cautiously. Now, sift cracker-dust thickly all over it, and cover the top and half-way down the sides with thin slices of lemon. Bake one hour in a good oven; pick off the lemon with care and dispatch, and brown nicely on the upper grating of the oven. Serve in the pie-dish.

STEWED SQUASH.

Pare, slice, lay in cold water fifteen minutes. Cook tender in boiling water, salted, drain well, and mash with pepper, salt and butter, pressing out all the water.

STRING-BEANS.

See Receipt for Monday of this week.

RAW CUCUMBERS.

Pare and lay them in ice-water one hour, then slice and season to taste with vinegar, pepper and salt. Never omit the soaking in ice-water.

BANANAS AND ORANGES.

Serve in the same fruit-basket or dish.

CHERRIES.

Pile upon a lump of ice in a glass dish.

JULY.

First Week. Sunday. —— Clear Sago Soup. Larded Shoulder of Mutton. Scalloped Tomatoes. Boiled Corn. New Potatoes—Stewed. —— Raspberry and Currant Jelly with Whipped Cream. Coffee and Sponge-Cake. ——

CLEAR SAGO SOUP.

Remove the fat from the surface of your cold “stock,” pour off without disturbing the sediment, and heat to a boil. Skim as long as the scum rises; then stir in the beaten white of an egg, and simmer, skimming well until it has brought up with it all the impurities, leaving the soup clear. Add half a cup of German sago, previously soaked two hours in a little water, and cook gently until this is melted; then serve.

LARDED SHOULDER OF MUTTON.

Cut half a pound of salt fat pork into narrow, long lardoons. Roll them in a mixture of pepper, allspice and vinegar. If you have no larding-needle, make incisions in the shoulder of mutton with a thin, narrow-bladed knife, and thrust in the strips of pork, leaving about a quarter of an inch projecting on the upper side. Put into a dripping-pan, pour two cupfuls of boiling water over it, in which has been mixed a glass of claret. Cover with another pan, and cook two hours, if the shoulder be of full size. Baste frequently—for an hour and a half with its own gravy—then three times with a mixture of melted butter and currant jelly, leaving off the upper pan that the meat may brown. Dish the meat; thicken the strained gravy with browned flour, and after one boil, serve in a boat. To save labor and time on Sunday, lard the meat over night.

SCALLOPED TOMATOES.

Skin and slice. Cover the bottom of a pie-dish (buttered) with dry crumbs; lay tomatoes over them. Season with pepper, salt, sugar and butter. Put alternate layers of crumbs and seasoned tomatoes until the dish is full, having crumbs on top. Bake, covered, half an hour, and brown slightly.

BOILED CORN.

Please see Thursday, Fourth Week in June.

NEW POTATOES—STEWED.

Rub or scrape off the skins; boil in hot salted water until done. Turn off the water and dry out on the range. Then crack each one by steady pressure with the back of a spoon, and drop into a saucepan containing a cup of hot milk, pepper, salt, chopped parsley, and a great spoonful of butter cut up in flour. Simmer five minutes, and pour into a vegetable dish.

RASPBERRY AND CURRANT JELLY WITH WHIPPED CREAM.

1 quart of red currants and the same of red raspberries. 2 cups of white sugar. 1 package Coxe’s gelatine, soaked in one cup of cold water. 1 cup of boiling water. 1 pint of whipped cream.

Crush the fruit and strain out every drop of juice through coarse muslin. Stir sugar, soaked gelatine, and boiling water together. When clear, strain into the fruit juice. Strain again through a flannel bag. Pour into a wet mould that has a cylinder in the centre. Do this on Saturday, and bury in the ice. On Sunday, turn out into a glass dish, fill the open centre with whipped cream, and pile more about the base.

First Week. Monday. —— Jugged Soup. Potato Batter Pudding. Mashed Squash. Chopped Corn and Potatoes. Currant Jelly. Corn-starch Custard. ——

JUGGED SOUP.

Early in the day put on the cracked bones from which you have cut the cold mutton, with refuse bits of skin, crisped meat, etc., into a soup-pot with three quarts of water, and boil at the back of the range down to two quarts. Strain; let the liquid cool to throw up the fat, and remove this. Have ready in a stone jar, with a top, six parboiled potatoes, sliced, laid upon slices of streaked pork, cut very thin; upon this a sliced onion; next, three sliced tomatoes; then a sliced turnip; on this a cupful of green peas; three more tomatoes; then a quarter-cup of raw rice; cover this with a grated carrot, and this with another layer of sliced pork. Sprinkle a little salt and pepper, and a few dots of butter upon each layer of vegetables, and put upon the pork some chopped sweet herbs. Pour the cooled broth over all; put on the jar lid, with a paste of flour and water around the edge to exclude the air and keep in the steam, and set in a pan of boiling water in the oven. Leave it there as long as possible—four hours at the least. Pour into the tureen without further preparation.

POTATO BATTER PUDDING.

Mince and season your cold mutton, wet it with the remains of yesterday’s gravy and put into a bake-dish. Mash six boiled potatoes soft with butter; beat in two eggs; a heaping tablespoonful of prepared flour, and a cup of milk. Mix well, and pour over the mutton. Bake to a good brown in a moderate oven. One hour will be needed to cook it properly.

MASHED SQUASH.

See Receipt for Saturday of Third Week in June.

CHOPPED CORN AND POTATOES.

Cut the corn from the cobs left cold from yesterday and chop the cold new potatoes, also left over. Have ready in a frying pan a large spoonful of good dripping, well seasoned, and hot. Stir in corn and potatoes, and toss about until hot and glazed, but not browned. Serve in a deep dish.

CORN-STARCH CUSTARD PUDDING.

4 tablespoonfuls of corn-starch. 1 quart of milk. 4 beaten eggs. 1 cup of sugar. Nutmeg and cinnamon. 1 tablespoonful of butter.

Heat the milk; stir in the corn-starch wet up in cold milk, and cook in a farina-kettle three minutes. Take from the fire; beat in the butter, and let it cool. When cold, beat in the eggs and sugar, with the spice. Whip two minutes, and bake in a buttered dish until lightly browned and well set. Eat cold, with sugar sifted over it.

First Week. Tuesday. —— Veal Broth. Beefsteak. Boiled Onions. Mashed Potatoes Moulded. String-Beans Sautés. Raspberries, Cream, and Cake. ——

VEAL BROTH.

3 lbs. scrag of veal—the meat chopped and bones splintered. 1 onion. 1 cup of raw rice. Chopped parsley, pepper and salt. Some salt-pork bones and rind, if convenient. 1 turnip. 3 quarts of water.

Put meat, bones, and vegetables, with the water, over the fire, and cook slowly three hours. Strain the broth and pulp the vegetables. Take off the fat; season the broth, add the rice, and stew gently until this is soft.

BEEFSTEAK.

See Tuesday of Third Week in June.

BOILED ONIONS.

Top, tail, and skim. Cook fifteen minutes in boiling water. Drain this off and throw it away. Replenish the pot with boiling water, put in a little salt, and stew tender. Drain, dish, season well with pepper and salt, and butter liberally.

MASHED POTATOES—MOULDED.

Mash smooth, but not too soft, with butter and milk. Wet a jelly-mould, fill with the potatoes, pressed in firmly. Shake gently out upon a flat dish, set one minute in the hot oven, and serve.

STRING-BEANS SAUTÉS.

Trim, cut in short pieces, and cook tender in boiling salted water. Meanwhile, take half a cup of broth from your soup, season well, boil, and skim for fifteen minutes; then add a tablespoonful of butter. While these are boiling stir in the beans; shake and stir for three minutes, add a teaspoonful of vinegar, and pour out.

RASPBERRIES, CREAM, AND CAKE.

When you can give an uncooked dessert, which is more palatable and more wholesome than a cooked one, and that costs no more, it is wise policy to avail yourself of the consequent lightening of your labors, especially in hot weather. Except when it is necessary to deviate from the rule in order to secure the requisite variety, let cold desserts be the order of the day in your bills of fare, while the “heated term” lasts.

First Week. Wednesday. —— French Potage. Beef à la Mode. Macaroni with Tomato Sauce. Lima Beans. Fried Cucumbers. —— Lemon Trifle. ——

FRENCH POTAGE.

2 lbs. lean beef. 2 lbs. of lean veal. ¼ lb. of lean ham. 1 sliced onion. Chopped sweet herbs. 12 large prunes. Pepper and salt. 2 tablespoonfuls of butter. 2 tablespoonfuls soaked granulated tapioca. 5 quarts of water.

Put the veal, cut into strips, and the sliced onion, into a soup-pot with the butter, and simmer, stirring constantly, until they are coated with a brown glaze. They must not scorch. Now pour in one quart of boiling water; cover, and stew half an hour. Check the boil suddenly with a gallon of cold water, and put in beef, ham, and herbs. Cover again, and boil gently three hours. Take out the strips of veal, beef, and ham, when you have strained off the water, and pulp the onion. Set aside half the stock, highly seasoned, with the meat in it, for to-morrow. Skim the fat from the rest, season, and put back over the fire with the prunes, stoned, and cut into thirds, after being well washed. Simmer half an hour, put in the tapioca; cook until this is clear, and pour out.

BEEF À LA MODE.

For full and explicit directions concerning this dish please refer—to spare me work, time, and space—to Sunday, Second Week in May.

MACARONI WITH TOMATO SAUCE.

Break half a pound of macaroni into inch-lengths, and cook twenty minutes in boiling salted water. Meantime, take a cup of broth from your soup; strain, boil, and skim it, and slice into it four ripe tomatoes. Stew tender, and strain through net or tarlatan, into a saucepan. Season well; stir into it a great spoonful of butter rolled in flour. Simmer five minutes; put the macaroni into a deep dish, sprinkling grated cheese over each layer, and pour the hot sauce over it, opening the mass with a fork, to let it reach the lower layers.

LIMA BEANS.

Shell, lay in cold water fifteen minutes, and cook from twenty-five to thirty minutes in salt boiling water. Drain well; season with pepper, salt, and butter.

FRIED CUCUMBERS.

Pare, cut into lengthwise slices, more than a quarter of an inch thick, and lay for half an hour in ice-water. Wipe each piece dry; sprinkle with pepper and salt, and dredge with flour. Fry to a light brown in good dripping or butter. Drain well, and serve hot.

LEMON TRIFLE.

1 large sliced sponge cake. 1 quart of milk. 3 eggs. 5 heaping tablespoonfuls of sugar. 1 teaspoonful extract of lemon. 1 lemon—all the juice and half the rind finely grated.

Heat the milk, stir in four tablespoonfuls of sugar into the beaten yolks and pour the hot milk upon it, by degrees, stirring well. Return to the custard-kettle, and stir until it begins to thicken. Flavor, and pour, quite hot, upon the sliced cake laid in the bottom of a deep dish. If the dish be of glass, roll it in hot water before cake and custard go in. Put a heavy saucer on the cake to keep it from rising, and let it cool. When perfectly cold, heap upon it a méringue of the beaten whites, whipped up with the other tablespoonful of sugar, the lemon-juice and rind. Set on ice until wanted.

First Week. Thursday. —— Italian Paste Soup. Cold Beef à la Mode. Broiled Spanish Mackerel. Mashed Potatoes. Green Peas. Raw Tomatoes. —— Cream Raspberry Pie. ——

ITALIAN PASTE SOUP.

Take the fat from your cold soup-stock; pour off from the sediment; boil and skim, adding a tablespoonful of walnut or mushroom catsup. When the scum ceases to rise, put in a quarter of a pound of Italian paste—i. e., something like macaroni cut into small figures, letters, stars, and the like. Simmer twenty minutes and pour out.

BROILED SPANISH MACKEREL.

Clean, wash, and wipe dry. Split, so that when laid flat the backbone will be in the middle. Sprinkle with salt and lay, inside down, upon a buttered gridiron, over a clear fire, until it is nicely colored, then turn. When done, put upon a hot dish, butter plentifully and pepper. Put a hot cover over it and send to table.

COLD BEEF À LA MODE.

Smooth the round on the top and garnish with pickled beets and parsley. Shave off horizontal slices in carving.

MASHED POTATOES.

Pass with the fish, and, if you like, again when the meat comes on.

GREEN PEAS.

Shell, lay in cold water fifteen minutes; cook from twenty to twenty-five minutes in boiling salt water, adding a lump of sugar unless they are just gathered. Drain very well, dish, pepper, salt, and butter.

RAW TOMATOES.

Pare and slice with a sharp knife. Lay in a glass dish and pour over them a dressing made thus: Rub a teaspoonful of sugar, half as much each of salt, pepper, and made mustard, into two tablespoonfuls of oil. Beat into this the yolk of a raw egg, and then, a few drops at a time, five tablespoonfuls of vinegar.

CREAM RASPBERRY PIE.

Line a pie-dish with puff paste, and fill with raspberries, sweetened bountifully. Cover with a paste-crust, but do not pinch this down at the edges. Also rub the edge of the lower crust with butter to prevent adhesion. Bake in a good oven. While it is cooking, heat a small cup of rich milk, putting in a pinch of soda—stir into it half a teaspoonful of corn-starch, wet in cold milk, one tablespoonful of white sugar, and cook three minutes. Take it off, and beat in the frothed whites of two eggs. Whip to a cream, and let it get cold. When the pie comes out of the oven, lift the top crust and pour in the mixture. Replace the crust and set aside to cool. Sift sugar upon the top before serving.

First Week. Friday. —— Tomato Soup without Meat. Chicken, Stewed Whole. Baked Squash. Rice Croquettes. Potato Omelette. —— Cherry Bread Pudding. ——

TOMATO SOUP WITHOUT MEAT.

12 large red tomatoes, peeled and sliced. 1 small onion, sliced. 2 tablespoonfuls nice dripping. 1 tablespoonful chopped parsley. 2 tablespoonfuls of butter rolled in flour. Pepper and salt. 1 teaspoonful of sugar. 1 small cupful of hot boiled rice. 1 quart of boiling water.

Fry the onion in the soup-pot in the dripping. When they are of a reddish-brown, add the tomatoes and stir all up until very hot, when put in the boiling water and parsley. Stew half an hour, and strain, rubbing the tomato through a sieve into the hot liquid. Return to the pot, season, and when boiling again, stir in the floured butter, and a minute later the rice. Simmer ten minutes and pour out.

CHICKEN—STEWED WHOLE.

Truss as for roasting; but do not stuff it. Put a layer of fat salt pork in the bottom of a saucepan; then, some sliced onion and parsley. Lay in the chicken and put in a cupful of gravy made by boiling the feet and giblets, and, when these are taken out, add a good spoonful of butter to the weak broth. Cover the saucepan closely, and stew one hour, slowly. Turn the fowl, and stew one hour more, keeping it covered. Take it out of the pot; lay upon a dish, and thicken the gravy, after straining it, with a little browned flour. Pepper, also, to taste, and pour over the fowl, which should be so tender as to fall apart under the carver’s knife.

BAKED SQUASH.

Boil, mash, and let it get cold. Then, beat up light with a tablespoonful of melted butter, two raw eggs; three tablespoonfuls of milk, with pepper and salt to liking. Put into a buttered bake-dish; sift dry crumbs over the top, and bake in a quick oven.

RICE CROQUETTES.

Boil a cup of rice soft; work into it, while hot, a tablespoonful of butter, one of grated cheese, pepper, salt, and a beaten egg. Spread out to cool. Chop the boiled giblets of your chicken fine with a slice or so of your cold beef, wet with a little gravy, but not too soft. Make the cold rice into square, flat cakes. Lay in the centre of each a teaspoonful of the mince. Close the cakes so as to have this in the middle; mould into oval balls; dip in beaten egg; then, roll in cracker-crumbs and grated cheese, and fry in good dripping, or lard. Drain well, and heap upon a hot dish.

POTATO OMELETTE.

6 eggs. ½ cup of milk. 1 small cup mashed potato, seasoned with pepper and salt. Butter for frying.

Beat yolks and whites together. Thin the potato with the milk, and strain through a colander. Stir into the eggs, have the butter warm in the pan, pour in the mixture; shake, and loosen with a spatula, and when nearly done, hold it under the red-hot grate to brown the upper side. Invert the pan above a very hot dish, and turn out without folding. Serve at once, as it soon falls.

CHERRY BREAD PUDDING.

1 quart of milk, with a pinch of soda stirred in. Loaf of stale baker’s bread, pared and sliced. Butter to spread the bread. 4 eggs. 1 cup of sugar. 1 full cup of stoned cherries.

Butter the bread on both sides. Put a layer into a buttered bake-dish; pour upon it a little raw custard, made of the eggs, sugar, and milk. Strew over this some of the cherries, and lay in more buttered bread. Proceed in this order until the dish is full. The upper layer should be bread particularly well-buttered and soaked. Cover the dish closely; set in a dripping-pan full of boiling water, and cook one hour; then uncover, and brown delicately. Turn out upon a plate, and eat hot with sauce.

First Week. Saturday. —— Consommé Soup. Braised Veal. Cauliflower with Sauce. Raw Cucumbers. Green Corn Pudding. —— Cottage Puffs. ——

CONSOMMÉ SOUP.

1 old chicken. 3 lbs. of lean beef. 1 onion. 1 turnip. 2 carrots. Bunch of sweet herbs. 7 quarts of cold water. ½ cup sago, soaked in cold water. Pepper and salt.

Cut the beef into strips, and joint the chicken. Slice the vegetables, chop the herbs, and put on all with the water, to cook slowly for six hours. Take out the chicken and beef; salt and pepper and put into a jar. Strain the soup, pulping the vegetables through a colander. Season and divide it; pouring half upon the meat in the jar, and setting in a pot of hot water to cook, covered, two hours more. Heat the rest, and skim; put in the sago, and simmer for half an hour; then pour out.

When the two hours have elapsed, pour out the stock into a bowl, and, when cold, put upon ice.

BRAISED VEAL.

The breast is a good piece for this purpose. Put three or four spoonfuls of sweet dripping in a broad saucepan, and when hot, lay in the veal and fry on both sides. Pour over it two cupfuls of broth, taken from your soup; a minced onion and a couple of sliced tomatoes. Cover and stew forty-five minutes. Take out the veal and keep warm, while you strain and skim the gravy, and return to the pot with pepper, salt, and minced summer savory, also, a pinch of mace, a lump of sugar, and a pinch of grated lemon-peel. Put back the meat, and stew half an hour more. Lay on a dish, thicken the gravy, boil once, and pour over the veal.

CAULIFLOWER, WITH SAUCE.

1 head of cauliflower. 1 cup of drawn butter. Juice of a lemon.

Tie the cauliflower in a net and boil in hot, salted water from thirty-five to fifty minutes, in proportion to its size. Take up, undo the net, lay in a deep dish, blossom upward, and pour over it a cup of rich drawn butter, with the juice of a lemon stirred in.

RAW CUCUMBERS.

See Saturday, Fourth Week in June.

GREEN CORN PUDDING.

Grated corn of 12 large ears. 1 quart of milk. 3 eggs. 2 tablespoonfuls of melted butter. 1 tablespoonful of sugar. A little salt.

Beat the yolks well; then add the corn, the butter and salt, and stir up hard with your “beater.” Then comes the milk, next the sugar; lastly, the whites. Bake in a greased pudding-dish, covered, one hour. Then brown well. Serve hot in the bake-dish.

COTTAGE PUFFS.

1 cup of milk and one of cream. 4 beaten eggs. 1 tablespoonful of butter, rubbed into the flour. A little salt. 4 cups of prepared flour, or enough for cake batter.

Mix the whipped yolks with the milk and cream; then the salt and the whites; lastly, the flour. Beat fast and well, and bake in “gem” pans. The oven should be quick. Eat hot, with sauce.

Second Week. Sunday. —— Béchamel Soup. Boiled Mutton. Chicken Rissoles. String Beans. Green Peas. Raw Tomatoes. —— Self-freezing Ice-Cream. ——

BÉCHAMEL SOUP.

Take the fat from the jellied stock in your refrigerator; dip it out carefully from the meat—taking care of the chicken—and heat in a saucepan. Scald a quart of milk in another vessel, and stir into it a large spoonful of corn-starch, wet with cold milk. Pepper and salt to taste (the milk should have had a pinch of soda in it), and pour into the tureen. Add the boiling soup, stir up well, and serve.

BOILED MUTTON.

The leg is best for this purpose, and will look much nicer when served, if it has been tied up in very coarse, thin muslin, or in white mosquito-netting. Put on in plenty of boiling salted water, and cook a quarter of an hour to the pound. Unwrap when done, brush all over with butter, and serve with a boat of drawn butter, in which have been stirred two dozen capers or pickled nasturtium-seed. Take care of the liquor.

CHICKEN RISSOLES.

Cut the chicken, boiled in your soup, from the bones, and chop fine. Add to it a cupful of mashed potato, whipped to a cream, a beaten egg, pepper and salt; wet soft with a little of the soup, and heat in a frying-pan, in which has been melted a little butter. Stir until very hot, and let it get perfectly cold. You can see that this is done before morning service, if you have an early dinner on Sunday. When cold, make into bails; roll in egg, then in cracker-crumbs, and fry to a light brown in lard or nice dripping. Drain off the fat, and serve hot upon a folded napkin.

STRING-BEANS.

See Monday of Fourth Week in June.

GREEN PEAS AND RAW TOMATOES.

See Thursday of First Week in July.

SELF-FREEZING ICE-CREAM.

1 quart of rich milk. 8 beaten eggs. 3 pints of rich, sweet cream. 4 cups of sugar. 1 vanilla bean, broken in two, and boiled in the custard, or 5 teaspoonfuls of vanilla essence.

Heat the milk; pour it upon the eggs and sugar. Cook, stirring steadily fifteen minutes, or until it has thickened well. When perfectly cold, add the cream. Make the custard on Saturday, and set on ice. Early Sunday morning, beat in the cream, and put all in an old-fashioned upright freezer, set in its pail. Put a block of ice within a stout sack, or between the folds of a piece of carpeting, and beat small with a hammer. Put a thick layer into the outer part, then one of rock-salt. Fill the pail in this order, and, before covering the freezer with ice, beat the custard for five minutes with a flat stick or ladle. Shut tightly; pack pounded ice and salt over it, and put a folded carpet over all. In an hour and a half, open the freezer, first wiping off the salt from about the top. Dislodge the frozen custard from sides and bottom with a long knife, and beat and stir with your stick, faithfully, until the custard is a smooth paste. Replace the cover; let off the water, and pack more pounded ice and salt about it, completely concealing the freezer. Put back the folded carpet. The cream will take care of itself for three hours, and more, and you can, if you like, leave it all day, with a visit of three minutes every few hours, to let off the water and pack in more salt and ice. Do not open the freezer until you are ready for the cream. Then take it out, wipe it off, wrap a towel wrung out in hot water about the lower part, and invert it upon a flat dish. Should the weather be very hot, you may have to let off the water oftener than once in three hours; but this seldom happens if the freezer be set in a cool cellar.

Second Week. Monday. —— Brown Soup. Ragoût of Mutton. Squash à la Crême. Mashed Potatoes. Lettuce Salad. —— Raspberries, Cream, and Cake. Iced Coffee. ——

BROWN SOUP.

½ lb. lean bacon; 2 onions; 2 tablespoonfuls of butter; 1 scant teaspoonful mixed allspice and cloves; 2 tablespoonfuls browned flour; liquor in which your mutton was boiled; pepper.

Cut the bacon into strips, and slice the onions. Put the butter into your soup-pot with these, and simmer, stirring often, until they are browned, but not scorched. Add the flour, wet up in cold water, and stir until very hot. Then, having taken the fat from the top of your mutton “pot-liquor,” pour it in, with pepper and parsley. Add by degrees, stirring well, not to lump the flour. Cover, and set at the back of the range to simmer for two hours—more would not hurt it. When ready for it, strain into the tureen.

RAGOÛT OF MUTTON.

Slice even, rather thick slices, without skin or fat, from your boiled mutton, and lay in a deep dish. Pour a good glass of claret wine over them, and cover for an hour. Make a gravy of the bones and refuse portions with a quart of cold water. When this has boiled down to a pint, strain it off. Let it cool, and take off the fat. Put into a saucepan with a little minced onion, pepper, salt, and a tablespoonful of tomato catsup, and boil down to a large cupful. Then stir in a tablespoonful of browned flour, wet up in cold water; simmer three minutes; add the sliced meat and wine, with a little grated lemon-peel and a teaspoonful of currant jelly. Let all get hot slowly, but the meat must not boil, or it will be tough. Set at one side of the range to heat, until you are ready to pour it into a deep dish.

SQUASH À LA CRÊME.

Boil and mash in the customary manner; press out all the water, and beat in a tablespoonful of melted butter, with two of cream, heated, pepper and salt to taste; lastly, a beaten egg. Put the mixture into a pail, and set in boiling water fifteen minutes, stirring often, and keeping the water at a boil. It should look like rich custard. Serve in a deep dish.

MASHED POTATOES.

Prepare as usual, and serve without browning.

LETTUCE SALAD.

Pick out and pull apart the hearts; pile in a glass dish; sprinkle with sugar, and season to taste with oil, vinegar, pepper, and salt.

RASPBERRIES, CREAM, AND CAKE.

Since your soup and ragoût have taken more time and labor than you like to give to Monday’s dinner, make up for the loss by serving the dessert given above, sure that nobody will murmur.

ICED COFFEE.

Make more coffee than usual at breakfast-time, and stronger. Add one-third as much hot milk as you have coffee, and set away. When cold, put upon ice. Serve at dessert, with cracked ice in each tumbler.

Second Week. Tuesday. —— Cabbage Soup. Mock Pigeons. Green Peas. Cucumber Salad. Lima Beans. —— Farina Pudding, Cold. ——

CABBAGE SOUP.

2 lbs. of lean beef, chopped, and the same of mutton-bones, well cracked; 1 small, firm white cabbage; 1 onion; bunch of sweet herbs; 1 cup of milk, heated, with a pinch of soda; 1 tablespoonful of butter, rubbed in one of flour; pepper and salt; 3 quarts of water.

Cook beef, onion, and bones in the water four hours, boiling slowly. Boil the cabbage in two waters; let it get cold, and shred only the white parts into rather coarse dice. Cool the soup, and take off the fat. Put over the fire with pepper and salt and the chopped herbs. Having boiled it one minute, skim, and put in the cabbage. Heat the milk in a separate vessel; stir in the floured butter; boil until it thickens, and pour into the tureen. When the cabbage-soup reaches the boil, pour it upon the milk, and stir up well.

MOCK PIGEONS.

Take the bone from two nice fillets of veal; flatten them with the broad side of a hatchet, and spread with a good force-meat of crumbs and chopped ham, seasoned well. Roll the meat up on this; bind into oblong rolls with soft string; lay in a dripping-pan, and pour over them two cups of your boiling soup before the cabbage goes in—or any other hot broth will do as well. Turn a pan over them and bake nearly two hours, basting well with the gravy. When done, lay upon a hot dish, while you thicken the gravy with browned flour, and season well with pepper, salt, and tomato catsup. Boil one minute, and pour part over the pigeons, the rest into a boat. Clip the strings carefully, and do not pull them hard in removing them, lest you spoil the shape of the meat.

GREEN PEAS.

See Wednesday, First Week in this month.

LIMA BEANS.

See Thursday of First Week in July.

CUCUMBER SALAD.

See Saturday of First Week in July.

FARINA PUDDING—COLD.

1 quart fresh milk; 3 tablespoonfuls of farina, soaked one hour in a little cold water; 3 eggs; 4 tablespoonfuls of sugar; a little salt; flavoring essence.

Heat three-quarters of the milk, salt it, and stir in the farina. Cook half an hour, stirring often; take it off, and pour upon the eggs, sugar, and the other cup of milk, beaten together. Return to the farina-kettle, and stir ten minutes longer. Pour out, beat in the flavoring, and put into a wet mould. Set on the ice, when cool. It will soon form. Eat with cream, or fruit syrup.

Second Week. Wednesday. —— Crab Soup. Savory Calf’s Head. Stewed Tomatoes. Potato Puff. Boiled Corn. —— Cherry Soufflé. ——

CRAB SOUP.

Two pounds of lean veal chopped, covered with two quarts of cold water, boiled down one-half, strained, cooled, skimmed and seasoned with pepper and salt. Meat of three large crabs, boiled and cold. One pint milk, and a pinch of soda stirred into it. Pepper, salt, nutmeg, one teaspoonful of anchovy paste. One cup of boiled rice—soft and hot. Tablespoonful of floured butter. Return the broth—prepared as directed above—to the fire, with the rice, and simmer until the latter is broken to pieces. Strain, rubbing the rice through the sieve; set over the fire, adding the nutmeg and anchovy; then the crab meat, cut into small dice. Simmer ten minutes longer—it must not actually boil—and pour into the tureen. Add the boiling milk, which has been thickened with the floured butter; stir up well and serve. Pass sliced lemon, crackers and butter with it.

SAVORY CALF’S HEAD.

Wash the head well—it should of course have been cleaned with the skin on; take out the tongue and brains; boil them in a separate vessel, and keep on ice for to-morrow’s soup. Put on the head (the two sides tied into the original shape by a band of tape) in plenty of cold water, slightly salt, and cook gently one hour and a half. Take out, wipe dry, score the cheeks in squares, and wash the head on top and sides, with beaten egg. Sift over it a mixture of rolled cracker, pepper and salt; and set in a quick oven. In ten minutes, baste with melted butter; five minutes later, with a cupful of broth from the pot poured gradually over it. Cover with thick white paper and cook ten minutes longer, then dish, with thin slices of crisped ham laid about it. Thicken the gravy in the pan with browned flour, and send up in a boat. Save the pot-liquor for soup, seasoning it, and keeping in a cold place.

STEWED TOMATOES.

Loosen the skins by pouring boiling water upon them. Peel, slice, and put into a saucepan with a little minced onion, pepper, salt and sugar, and stew from twenty-five to thirty minutes. Just before taking them up, add a good lump of butter.

POTATO PUFF.

Mash the potatoes very light and soft; whipping in milk, butter, salt, and two beaten eggs. Heap within a greased bake-dish, and set in a good oven until well browned. Serve in the bake-dish.

BOILED CORN.

See Thursday, Fourth Week in June.

CHERRY SOUFFLÉ.

2 cups of milk; 1 cup of prepared flour; 5 eggs; 4 tablespoonfuls sugar; 1 teaspoonful bitter almond flavoring; 1 cup of stoned cherries, dredged with flour; a pinch of salt.

Scald the milk and pour it—a little at a time—upon the flour, stirring constantly, to a smooth batter. Return to the custard kettle, and stir until thick as hasty pudding. Pour, still hot, upon the yolks beaten up with the sugar. Whip up thoroughly and let it cool. Whisk the whites very stiff and beat rapidly into the cold paste. Butter a mould, line thickly with the dredged cherries, and put in the mixture, carefully, not to disturb the cherries, which should stick to the buttered sides. Allow room for swelling in the mould. Put on the top, set in a pot of boiling water, and cook for an hour and a half. Dip into cold water, and turn out upon a hot dish. Eat soon, with a good pudding sauce.

Second Week. Thursday. —— Plain Calf’s Head Soup. Fried Chickens. Fried Kidney-Beans. New Potatoes. Lettuce Salad. Beets, Sautés. —— Blackcap Shortcake, Hot. ——

PLAIN CALF’S HEAD SOUP.

1 lb. of lean beef cut into strips and fried brown, with a sliced onion, in dripping; 1 grated carrot; 1 sliced turnip; bunch of herbs chopped; pot-liquor from yesterday’s calf’s head.

Skim the cold broth, and put on with the fried meat and onions, the herbs and vegetables. Cook gently three hours, and strain. Add a tablespoonful—heaping—of browned flour wet in cold water; simmer a minute, and put in the cold tongue and brains—kept from yesterday—cut into dice. Cook gently three minutes, and pour out.

FRIED CHICKENS.

Cut up a pair of young chickens, as for fricassee. Lay in cold water for one minute, and, without wiping them, pepper and salt each piece; roll in flour and fry in hot lard to a fine brown. Pile upon a hot-water dish; fry some whole bunches of green parsley in the lard, and lay over and about them. This is the famous fried chicken of the South.

FRIED KIDNEY-BEANS.

Boil tender in hot salted water, drain, and when nearly cold, mash them, partially, leaving here and there a whole grain. Have ready in a frying-pan some strips of fat salt pork fried crisp in their own grease. Season this with pepper, and stir in the beans. Cook, stirring briskly, until smoking hot. Dish with the crisped pork on top.

NEW POTATOES.

Rub, or scrape off the skins; cook until tender, in hot salted water; dry in the open pot on the range, after draining them, and serve.

BEETS SAUTÉS.

Boil and slice as for plain boiled beets. Put into a saucepan with a great spoonful of butter, the same of vinegar, with pepper and salt. Shake and toss until they are glazed with the hot butter; then dish.

LETTUCE SALAD.

See Monday of this Week.

BLACKCAP SHORTCAKE—HOT.

Please see Wednesday of Second Week in June.

Second Week. Friday. —— Soup à la Bonne Femme. Mashed Potatoes. Roast Ducks. Raw Tomatoes. Green Peas. —— Currant and Raspberry Tart. ——

SOUP À LA BONNE FEMME.

2 lbs. of good white fish—halibut, bass, or pickerel will do; 3 eggs; 1 cup of milk; 1 onion; bunch of sweet herbs; 2 tablespoonfuls of butter rubbed in flour; cayenne and salt to taste; a little nutmeg; 3 quarts of water.

Boil together fish, herbs, and onion in cold water for two hours. Strain; pick the fish from the bones, and chop so fine that you can rub it through the colander into the soup. Season, and put back into the soup-pot. Simmer ten minutes and stir in the butter. Heat the milk in a farina-kettle; pour it upon the beaten eggs, and stir over the fire until it begins to thicken. Pour into the tureen, add the soup, stir up well, and serve. It is well to add a pinch of soda to the milk in heating.

ROAST DUCKS.

Clean, wash, and stuff the ducks; adding sage and onion to the force-meat for one. Fill the other with the ordinary poultry dressing. Lay in the dripping-pan; pour a cup of boiling water over them, and roast, basting often, about twelve minutes to the pound, unless they are very young and tender. Take them up; strain the gravy, and take off the fat. Season; thicken with browned flour, and pour into a boat.

MASHED POTATOES.

Whip boiled mealy potatoes to pieces with a fork, and, when they are a powdery pile, whip in butter, milk, and salt. They should be light and creamy. Pile roughly upon a hot dish.

GREEN PEAS.

Shell; lay in cold water fifteen minutes; put on in boiling salted water, with a lump of loaf-sugar, if they are market peas. Boil twenty minutes, if young; drain very dry; dish, and season with pepper, salt and plenty of butter.

RAW TOMATOES.

Peel with a keen knife. Slice, and lay in a glass bowl, and pour on a dressing made by rubbing together half a teaspoonful each of pepper, salt, sugar, and made mustard, with two tablespoonfuls of best oil, beating into this, a few drops at a time, five tablespoonfuls of vinegar, and at last the yolk of a raw egg. Set the salad upon the ice for half an hour.

CURRANT AND RASPBERRY TART.

Mix together three cups of currants and one of raspberries. Sweeten abundantly; fill shells of good pie-paste with them; cover with crust, and bake. Eat cold, with powdered sugar sifted over them.

Second Week. Saturday. —— Pea and Tomato Soup. Salmi of Ducks. Mashed Squash. String-Beans. Cucumbers. —— Almond Corn-Starch Blanc-Mange. ——

PEA AND TOMATO SOUP.

1 lb. of lean ham; 2 lbs. of lean beef; 2 lbs. of lean veal; 2 onions; bunch of sweet herbs; 12 tomatoes; 1 quart of green peas; 5 quarts of water; pepper and salt to taste; corn-starch; sugar.

Cook the meat, cut into strips, and the herbs and onions in the cold water four hours. Strain; put the meat and half the stock on the ice—after seasoning well—for Sunday. Season the rest, when you have cooled and skimmed it, and put over the fire with the sliced tomatoes and peas. Boil slowly half an hour. Pulp through a colander; stir in a tablespoonful of corn-starch wet with cold water, and a tablespoonful of white sugar. Simmer five minutes, and pour out.

SALMI OF DUCKS.

Cut the meat neatly from the bones, having the slices as nearly as possible of uniform size. Make a gravy of the bones, stuffing, skin, etc., and a quart of water, boiling gently down to one large cupful. Skim and strain this into a saucepan. Add the juice of a lemon, and browned flour for thickening; stir smooth, and lay in the sliced duck. Warm slowly at one side of the range, but do not let it boil. When very hot, pour upon oblong slices of fried toast covering the bottom of a hot dish.

MASHED SQUASH.

Peel, quarter, and boil soft. Mash in a hot colander, pressing hard. Serve in a deep dish, with butter, pepper, and salt beaten in.

STRING-BEANS.

Cut off the strings from both sides; cut into short lengths, and cook tender in boiling salt water. They require twice as much time as peas. Drain, season with pepper, salt, and butter. Set aside half for to-morrow’s salad.

CUCUMBERS.

Peel and lay in ice-water one hour. Slice; put upon a lump of ice in a salad-dish, and season to taste upon saucers after they are helped out.

ALMOND CORN-STARCH BLANC-MANGE.

1 quart of milk; 4 tablespoonfuls of corn-starch; 3 eggs; ¼ lb. almonds, blanched, dried, and pounded; rose-water and bitter almond; ¾ cup of powdered sugar.

Scald the milk, with a pinch of soda stirred in. Have the almonds beaten to a paste with a teaspoonful of rose-water, and stir into the hot milk. Simmer five minutes; then strain through thin muslin, pressing hard upon the almonds. Add this, hot, to the beaten eggs and sugar; put upon the fire, and stir in, with the eggs, the corn-starch wet up in cold milk, never taking the spoon out until it is thick. Take off; flavor, and pour into a wet mould. Set in ice, and it will soon form. Eat with sugar and cream.

Third Week. Sunday. —— Rice Soup. Stuffed Veal with Garnish of Green Peas. Boiled Corn. New Potatoes. Bean Salad. —— Orange Snow. Iced Tea and Cake. ——

RICE SOUP.

Take the fat from your cold stock, and strain it from the meat. Boil up once and skim. Add half a cup of rice, and simmer until this is very tender. Add the water in which have been soaked two tablespoonfuls of burnt sugar, and pour out.

STUFFED VEAL WITH GARNISH OF GREEN PEAS.

Take the large bones from a piece of loin of veal; stuff the cavities thus made with a good force-meat of chopped pork crumbs and seasoning—a few chopped mushrooms are an improvement—cover the sides with greased sheets of thick writing-paper; put a cupful of soup stock or other gravy in the dripping-pan, and baste well, for one hour with butter and water, afterwards with the gravy. Cook fully twelve minutes to the pound. Take off the paper during the last half hour; dredge with flour, baste with butter, and brown nicely. Take up and keep hot while you skim the fat from the gravy, stir into it half a cupful of chopped mushrooms and a little browned flour. Serve this—having cooked it three minutes—in a boat. Have ready some green peas, boiled and seasoned, and make a fence of them about the veal when dished.

NEW POTATOES.

Refer to Thursday, Second Week in July.

BOILED CORN.

See Thursday, Fourth Week in June.

BEAN SALAD.

Cut the beans into inch-lengths, pile in a salad-dish and pour upon them such a dressing as you compounded for the raw tomatoes on Friday of Second Week in July. Garnish with curled lettuce.

ORANGE SNOW.

4 large sweet oranges, all the juice, and the grated peel of one; juice and half the grated peel of 1 lemon; 1 package of Coxe’s gelatine soaked in a cup of cold water; whites of 4 eggs, whipped stiff; 1 large cup of white sugar; 3 cups of boiling water.

Mix the juice, and peel of the fruit with the soaked gelatine, also the sugar. Leave them covered for one hour, then pour on the boiling water and stir clear. Strain through flannel, wringing hard. When quite cold, whip in the frothed whites very gradually until the mixture is a white sponge. Put into a wet mould on Saturday, and set on the ice.

ICED TEA AND CAKE.

Set the tea aside after breakfast in a pitcher, or bottle, which you can keep in ice. When you serve it, half fill each glass with ice, put in more sugar than you would use for hot tea, and pour on the cold liquid.

Third Week. Monday. —— Summer Squash, or “Cymbling” Soup. Scalloped Veal. Mashed Turnips. Stewed Tomatoes. Potatoes, Boiled Whole. —— Bananas, Oranges, and Cherries. Iced Coffee and Fancy Biscuits. ——

SUMMER SQUASH, OR CYMBLING SOUP.

The bones from your cold veal; 2 lbs. lean, raw veal, chopped fine; 1 onion; 2 tablespoonfuls of butter rubbed in flour; 1 cup of milk, with a pinch of soda; 1 tablespoonful of white sugar; 2 beaten eggs; 2 good-sized white squash pared and quartered; pepper and salt; fried bread; 4 quarts of water.

Boil bones, meat, and onions in four quarts of water until this is reduced to two. Strain, cool, and take off the fat. Cook the squash in one pint of the stock until soft enough to rub through a colander; pulp, and put this, with its liquor, in the remaining three pints of broth; also the sugar, seasoning, and floured butter, and cook slowly without boiling, five minutes. Heat the milk, pour upon the eggs, stir over the fire until it begins to thicken. Put dice of fried bread into the tureen; pour on the milk and eggs, then the soup, and stir up well.

SCALLOPED VEAL.

Chop the cold veal and stuffing; put a layer into a greased bake-dish; season, and wet with the cold gravy. Lay chopped mushrooms upon this; then bread-crumbs, with butter scattered over them. More meat seasoning, mushrooms and crumbs should fill the dish, with plenty of crumbs, profusely buttered, on top. Wet each layer of meat with gravy. Cover the dish, and bake until it bubbles on top. Brown lightly, and send to table in the dish in which it was cooked.

MASHED TURNIPS.

Peel, slice, and cook soft in boiling salted water. Mash in a hot colander, pressing well. Season with salt, pepper and butter; smooth into a heap in a root-dish, and put pats of pepper on top.

STEWED TOMATOES.

See Wednesday of Second Week in July.

POTATOES, BOILED WHOLE.

Peel as thin as possible. Put on in boiling water, a little salt, and cook fifteen minutes. Then, pour in a pint of cold water. This checks the boil and throws the meal, or starch, to the surface. Increase the heat, and boil until a fork will pierce the largest. Throw off the water; set the pot on the range, and let the moisture evaporate. Put the potatoes in a deep dish; pour upon them a few spoonfuls of melted butter mixed with chopped parsley, and serve.

BANANAS, ORANGES, AND CHERRIES.

Put bananas and oranges in one dish; the cherries, bestrewed with cracked ice, in another.

ICED COFFEE AND FANCY BISCUITS.

See Monday of Second Week in July.

Third Week. Tuesday. —— Bread-and-Cheese Porridge. Lamb Chops. Purée of Peas and Onion. Lima Beans. Moulded Potato. Currant Jelly. —— Currants and Raspberries. Unity Cake. ——

BREAD-AND-CHEESE PORRIDGE.

2 lbs. of beef-bones cracked; 2 lbs. coarse mutton—lean and chopped; 1 lb. stale bread-crusts, dried to crispness in the oven; 4 quarts of water; 4 tablespoonfuls fine grated cheese; 2 tablespoonfuls of butter, rolled in flour; pepper, salt, and chopped parsley; 1 onion.

Put on the bones, meat, and onion in the water, and boil three hours. Cool, and take off the fat. Season, and re-heat. Put in the crusts; cook very slowly until they are like a jelly. Take them from the fire; beat in a bowl until smooth; put back into the soup, and simmer fifteen minutes. Stir in the butter; cook five minutes, and pour upon the cheese in the tureen. Stir up well.

LAMB CHOPS.

Trim very neatly, and broil upon a buttered gridiron over a clear fire, turning often. Wind a strip of frilled tissue-paper about the bit of bare bone left upon each one.

PURÉE OF PEAS AND ONION.

Take a cupful of broth from your soup-pot, before adding the bread. Cool, and take off the fat, and return to the fire with two quarts of green peas and a sliced onion. Set the vessel containing it in a saucepan of boiling water, and cook, closely covered, until the peas begin to break. Put into a bowl; bruise the peas with a potato pestle, and return to the fire with the liquor in which they were stewed. Add a little parsley and a lump of sugar, with pepper, salt, and butter. Simmer five minutes, and turn out into a deep dish.

LIMA BEANS.

Shell, and cook in boiling, salted water twenty-five minutes. Drain, season, and serve.

MOULDED POTATO.

Mash—or rather, beat up lightly with a fork. Work in butter and milk, but do not get it too soft. Fill small cups—wet with cold water—with the potato, pack down firmly and turn out upon a greased bake-pan. Brown in a quick oven until they are of a russet hue; glazing with butter, as they color. Transfer to a flat, hot dish.

CURRANTS AND RASPBERRIES.

Slightly mash the currants, leaving as many whole ones as you break. Sweeten plentifully, and, just before serving, mix with them an equal quantity of red or white raspberries, fresh and whole.

UNITY CAKE.

Make fresh for the day, according to directions given in “BREAKFAST, LUNCHEON, AND TEA,” page 333.

Third Week. Wednesday. —— Ox-tail Soup. Beefsteak with Wine Sauce. Cream Onions. Baked Squash. Raw Tomatoes. —— Ambrosia Custard. ——

OX-TAIL SOUP.

2 ox-tails; bunch of thyme and parsley; 1 large onion, sliced; 2 grated carrots; ½ lb. fat salt pork; 6 quarts of water; 1 small onion stuck with six cloves; browned flour; 2 tablespoonfuls of butter.

Slice the pork, and fry. When the fat has covered the bottom of the pan, put in the large sliced onion and fry to a good brown. Then add the tails, cut at each joint. When they have been in five minutes, take them out and put into the soup-pot with the fried onion and water. Cover and cook slowly two hours. Then put in the carrots, herbs, and clove onion, and stew two hours more. Strain, pulping the vegetables; cool, take off the fat, and season the soup. Put over the fire, and when it again simmers, stir in the butter melted and rubbed into the browned flour to form a paste. Boil up once and it is ready. Put the remnants of the tails into a jar, or bowl, and add to them half the soup. When cold put on ice for to-morrow.

BEEFSTEAK WITH WINE SAUCE.

Flatten and broil your steak as usual, but when you lay it upon the hot-water dish, have ready this sauce: 1 glass of brown sherry; 1 large spoonful of mushroom or walnut catsup; 2 tablespoonfuls of butter, rolled in a mere dust of flour; pepper and salt to taste. Heat to boiling—quickly—in a saucepan, and when it has been poured upon the steak, cover and let stand a few minutes before you serve.

CREAM ONIONS.

Boil in two waters. Drain, and if they are large, cut into quarters, and pour over them a cup of scalding milk—in which a pinch of soda has been stirred. Set over the fire, add a tablespoonful of butter, half a teaspoonful of corn-starch, wet with milk, a little minced parsley, with pepper and salt. Simmer three minutes, and pour out.

BAKED SQUASH.

See Friday, First Week in July.

RAW TOMATOES.

See Friday, Second Week in July.

AMBROSIA CUSTARD.

1 quart of milk; 5 eggs; 4 tablespoonfuls of sugar for custard and 2 for méringue; 1 grated cocoanut; bitter almond flavoring.

Heat the milk; pour upon the sugar beaten up with the yolks of all the eggs and the whites of two. Cook, stirring all the time, until it begins to thicken. Pour it hot upon one-third of the grated cocoanut. Stir up well; flavor, and when cold put into a glass dish. Cover it with grated cocoanut, and heap high upon this a méringue made of the reserved whites and sugar.

Third Week. Thursday. —— Yesterday’s Soup. Roast Chickens. Stewed Potatoes. Stuffed Tomatoes. Green Corn Pudding. —— Lemon Méringue Pie. ——

YESTERDAY’S SOUP.

Take every particle of fat from the cake of soup jelly you will find in your refrigerator; add a cup of boiling water to thin it sufficiently to pour off from the meat; strain it into the soup-pot, boil gently once and skim; add seasoning if you find it needed, also a glass of wine and the juice of a lemon, and pour out.

ROAST CHICKENS.

Clean, wash out in several waters, and stuff with crumbs mixed in tepid water, then drained and put over the fire in a saucepan with a little hot butter in the bottom. Stir the crumbs until hot and almost dry, add chopped parsley, salt and pepper; take it off and beat in two frothed eggs. Fill the chickens, sew up the vents, and tie up the necks. Cover the breasts with very greasy writing-paper. Put a cup of boiling water into the dripping-pan and roast one hour, basting freely. Ten minutes before taking up the fowls, remove the papers and baste the breasts three times with butter while browning. Pour off the fat from the gravy; add the chopped yolks of two eggs, a little browned flour, with pepper and salt. Boil up and serve in a boat.

Salt the giblets slightly and keep upon ice for to-morrow’s soup.

STEWED POTATOES.

Pare and cut in rather large dice. Stew twenty minutes in boiling salted water. Pour nearly all of this off and put on as much cold milk. Stew ten minutes more; stir in a tablespoonful of butter rolled in flour; a little minced parsley, pepper and salt. Simmer five minutes and pour out.

STUFFED TOMATOES.

Select enough large, smooth tomatoes to fill a bake-dish. Cut a piece from the top of each to serve as a cover. Scoop out the pulp, taking care not to injure the skin. Chop up a few spoonfuls of the meat from the soup; mix with it a little chopped pork and bread-crumbs. Add the tomato-pulp, pepper and sugar, and fill the skins. Put on the tops, and bake, covered, half an hour. Uncover and brown.

GREEN CORN PUDDING.

See Saturday, First Week in July.

LEMON MÉRINGUE PIE.

3 eggs; 1 great spoonful of butter; ¾ cup of white sugar. Juice and grated peel of 1 lemon.

Cream butter and sugar; beat in yolks and lemon, and fill one large open shell of paste, or two small ones. Beat the whites to a stiff méringue, with three tablespoonfuls of powdered sugar, and a little rose-water. When the pies are done, draw to the door of the oven, spread quickly with this mixture, and shut them in again for three minutes. Eat cold.

Third Week. Friday. —— Giblet Soup. Halibut à la Royale. Chicken Cutlets. Mashed Potatoes. Lettuce Salad. Green Peas. —— Coffee Cream. ——

GIBLET SOUP.

Break up the skeletons of your roast chicken. Put bones, stuffing, and giblets into a soup-pot with four quarts of water. Boil one hour, and take out the giblets. Boil the rest an hour more; strain, cool, and skim. Then put back over the fire to simmer. Meanwhile, you should have fried an onion—sliced—in two tablespoonfuls of butter; then taking out the onion, have stirred in a great spoonful of browned flour, and cooked it, stirring incessantly five minutes. Now thin this mixture with a few spoonfuls of your soup, and strain it into the soup-kettle. Lastly, add the chopped giblets; season well, and pour out.

HALIBUT À LA ROYALE.

6 lbs. of halibut in one piece; ½ cup of bread-crumbs; 2 tablespoonfuls chopped fat salt pork; 2 teaspoonfuls essence of anchovy; ¼ cup of melted butter; 1 cup of boiling water. Juice of 1 lemon. Pepper and salt.

Lay the halibut in salt and water two hours. Wipe it; make incisions on each side of the back-bone, and put in a dressing made of bread-crumbs, chopped pork, pepper, salt and a little anchovy. Pour into the bottom of a neat bake-dish the butter, hot water, lemon and anchovy essence. Lay in the fish; cover, and bake one hour, basting often. Send to table in the dish.

CHICKEN CUTLETS.

The meat of your cold fowls chopped very fine; 1 cupful of drawn butter or gravy; 4 eggs; ½ cupful of bread-crumbs; pepper and salt; beaten egg and rolled cracker.

Put the gravy into a saucepan, and when hot, stir in the meat, well seasoned, and the bread-crumbs. As they heat, add the beaten eggs, and mix all well together, stirring constantly for three minutes; then pour out upon a broad dish to cool. When cold and stiff, cut into oblong cakes, three inches long by two wide; dip in egg, then in cracker, and fry in hot lard. Drain, and pile upon a flat dish, log-cabin-wise, and serve.

MASHED POTATOES.

Serve with the fish.

GREEN PEAS.

See Friday of Second Week in July.

LETTUCE SALAD.

See Monday, Second Week in July.

COFFEE CREAM.

1 quart of rich milk; 1 cup of strong, made coffee; 1 pint of sweet cream, whipped in a syllabub churn; yolks of 3 beaten eggs; 1 cup of sugar; 1 package of Cooper’s Gelatine, soaked one hour in a little cold water.

Scald the milk; add a pinch of soda; put in the hot coffee, and pour upon the beaten yolks and sugar. Return to the fire, and stir until it begins to thicken; when, add the gelatine, and take off. Stir until the gelatine has dissolved. When perfectly cold, whip in, by degrees, the frothed cream, and put in a wet mould to form. Keep upon the ice until wanted.

Third Week. Saturday. —— Julienne Soup. Mutton Stew with Peas. Potato Croquettes. Boiled Corn. Cucumbers. —— Cream Cake and Chocolate. ——

JULIENNE SOUP.

2 lbs. of beef, and the same of lean veal; 1 lb. of lean ham; 2 carrots; 2 turnips; 2 onions; 1 cup of Lima beans; 3 tablespoonfuls of butter; sweet herbs; pepper and salt; 6 quarts of water.

Cut the meat small, and cook with herbs in the water four hours. Strain. Put the meat and half of the stock, well seasoned, upon the ice. Cool the rest, skim, season, and put back into the pot. Prepare your vegetables in the following manner: Put the butter into a frying-pan, and when hot, fry the onion, sliced, in it; then, carrots and turnips cut into strips less than an inch long. When they have cooked five minutes, put them into the soup. Simmer half an hour; skim, and put in the beans. Cook gently half an hour more, and pour out.

MUTTON STEW WITH PEAS.

Take three pounds from the breast, and cut it into inch-square pieces. Dredge these with flour, and fry brown in good dripping; add a small, sliced onion, and a tablespoonful of chopped herbs. Cover well with cold water, put on the saucepan-lid, and stew gently until very tender. Take out the meat, and keep hot over boiling water; strain and season the gravy; put in a quart of young peas, and stew slowly until the peas are done. Put back the meat, boil up once, and serve.

POTATO CROQUETTES.

Mash two cups of potatoes light and smooth; season with pepper, salt, and a little nutmeg, and beat in two eggs. Put a spoonful of dripping into a frying-pan, and when it hisses, stir in the potato mixture. Keep stirring until it is very hot. Spread upon a dish to cool. When cold, mould into croquettes; dip in beaten egg, then in rolled cracker, and fry to a fine yellow-brown. Drain well, and heap upon a dish.

BOILED CORN.

See Thursday, Fourth Week in June.

RAW CUCUMBERS.

See Saturday, Second Week in July.

CREAM-CAKE AND CHOCOLATE.

2 cups of powdered sugar; ⅔ cupful of butter; 4 eggs; ½ cupful of milk; 3 cups of prepared flour.

Cream butter and sugar; add the beaten yolks, the milk, finally the frothed whites, alternately with the flour. Bake in jelly-cake tins. When cold, spread the following mixture between them:

1 cup of milk; 2 small teaspoonfuls of corn-starch; 1 egg; 1 teaspoonful of vanilla; ½ cup of sugar.

Scald the milk; add the corn-starch, wet with a little cold milk; pour upon the beaten eggs and sugar. Return to the fire, and stir until quite thick. Flavor when cold. Make a good cup of chocolate, and pass with this delicious cake.

Fourth Week. Sunday. —— Chicken Soup with Eggs. Braised Beef. Stewed Onions. Whipped Potatoes. Cream Squash. Tomato Salad. —— Claret Jelly and Cake. ——

CHICKEN SOUP WITH EGGS.

1 large chicken; 4 quarts of water; 1 cup of milk; 1 cup of raw rice; pepper, salt, and chopped parsley; 6 eggs.

Put on the chicken, trussed, but not stuffed, in the water with the rice. Boil three hours, or until the bones are ready to slip from the meat. Take out the chicken, salt it and put by in a cool place for to-morrow. Cool and skim the soup; season it, and rub through a soup-sieve back into the pot, rice and all. The rice should be boiled to pieces, and pass freely through the sieve. Put in the parsley, and simmer, while you heat the milk in a separate vessel, and poach an egg for each person who is to partake of the soup. Trim each egg round when you have taken it from the water, and lay carefully upon a flat dish. Pour the hot milk into the tureen; then the soup. Stir well, and lay the eggs upon the top, one by one, taking pains not to break them.

BRAISED BEEF.

Lay a piece of beef-fillet, without bone, weighing five or six pounds, in a broad pot. Scatter sliced onion over it, salt slightly, and, if you have any good gravy, add this to the cupful of boiling water you pour over the meat. Cover tightly, and cook slowly an hour and a half, adding boiling water should the gravy sink too low. When done, dredge with flour, set in a hot oven, and, as the flour browns, baste with butter, to glaze. It should not remain longer than ten minutes in the oven. Strain the gravy; pour off the top fat; put into a saucepan with a little browned flour and a tablespoonful of catsup. Boil until thickened; pour a few spoonfuls over the meat, the rest into a boat.

STEWED ONIONS.

Cook as on Wednesday, Third Week in July.

WHIPPED POTATOES.

Pare, boil, and dry out the potatoes, and whip, first into powder, then, adding milk and butter, to a cream; at last, beat in the stiffened white of an egg. Pile roughly in a deep dish, and set in the oven to warm up, but not to “crust” or brown, and send to table.

CREAM SQUASH.

Pare, quarter, boil in hot, salted water, and mash. Put into a saucepan a half-cup of hot milk, a tablespoonful of butter rolled in flour, and a little salt and pepper. Stir in the squash until well mixed and ready to boil. Turn out into a deep dish.

TOMATO SALAD.

Refer to Friday, Second Week in July.

CLARET JELLY AND CAKE.

1 package Coxe’s gelatine, soaked in a large cup of water; 2 cups of sugar; 2 cups fine claret; 1 pint of boiling water; the juice of one lemon; a pinch of mace.

Put soaked gelatine, sugar, and lemon together, and cover for half an hour. Pour on the boiling water; stir until melted, and strain through a flannel bag. Add the wine, and strain, without squeezing, through double flannel. Put in a wet mould, and set in ice. Turn out upon a cold glass dish, and pass cake with it. Make it on Saturday.

Fourth Week. Monday. —— A Baked Soup. Chicken Scallop. Green Peas. New Potatoes. Lettuce. —— Huckleberries, Cream, and Cake. ——

A BAKED SOUP.

3 lbs. of lean mutton, boneless, and cut into strips, 1 carrot; 1 turnip; 1 onion—all cut into dice; 6 ripe tomatoes, sliced thin; 1 pint young green peas; 1 cup of green corn cut from the cob; bunch of sweet herbs, chopped; 2 quarts of cold water; pepper and salt; 1 tablespoonful of sugar; 2 tablespoonfuls of butter, cut into bits and rolled in flour.

Put all these into a stout stone jar early in the day. Fit on a tight top, putting a paste of flour and water over the crack between the mouth of the jar and the cover, and set within a dripping-pan of boiling water in the oven. Do nothing more to it until dinner-time, except to add more boiling water as that in the pan evaporates. When ready for the soup, pour into the tureen without straining.

CHICKEN SCALLOP.

Cut cold boiled chicken into pieces less than an inch long. Have ready a cup of yesterday’s soup in a saucepan—or some drawn butter—and, when hot, stir in the meat. Just boil, and pour upon a beaten egg. Cover the bottom of a bake-dish with fine crumbs; pour in the mixture, rather highly seasoned; strew with more crumbs; put drops of butter over the surface, and bake, covered, half an hour; then brown quickly.

GREEN PEAS.

Shell, and boil in hot salted water from twenty to twenty-five minutes, adding a lump of sugar, if they are not freshly gathered. Drain well; dish, and season with pepper, salt, and butter.

NEW POTATOES.

Scrape off the skins, and cook in boiling salted water, until a fork will go in easily. Turn off all the water. Set the uncovered pot for a moment upon the range, throwing in a little fine salt. Then send up in a dish, with a napkin thrown lightly over it.

LETTUCE.

Do not trouble yourself to-day with making salad-dressing. Pick apart the lettuce leaves, put into a salad-bowl with cracked ice below and among them, and pass the oil, pepper, salt, and vinegar with it.

HUCKLEBERRIES, CREAM, AND CAKE.

Pick over and wash the berries. Drain, and serve in a glass dish. Send around sugar and cream with them, and follow with the cake-basket.

Fourth Week. Tuesday. —— Potage aux Croûtons. Devilled Crab. Corned Beef and Turnips. Lima Beans. Beets. —— Plain Boiled Pudding. ——

POTAGE AUX CROÛTONS.

3 lbs. of lean beef; fried bread; 1 onion, sliced; 3 quarts of water; chopped herbs; 1 carrot, cut up; pepper, salt, and 1 great spoonful of clear catsup—walnut or mushroom; dripping.

Fry meat and vegetables ten minutes in plenty of hot dripping. Drain this off, and set by in the pan while you put meat, vegetables, and herbs on in the water, and set where they will heat slowly to a boil. Prepare the croûtons by cutting out, with the top of a pepper-box, small rounds of stale bread, and frying them in the dripping used for the beef, etc. Drain, and set these in an open oven, that they may get very dry. Boil the soup three hours. Strain; cool, skim, season; boil and skim five minutes, and put in the croûtons. Heat three minutes, but do not boil, and pour out.

DEVILLED CRAB.

1 cup of crab-meat, picked from the shells of well-boiled crabs; 2 tablespoonfuls of fine bread-crumbs or rolled cracker; yolks of two hard-boiled eggs, chopped; juice of a lemon; ½ teaspoonful of made mustard; a little Cayenne pepper and salt; 1 cup of good drawn butter.

Mix one spoonful of the crumbs with the chopped crab-meat, yolks, seasoning, and drawn butter. Fill scallop-shells—large clam-shells will do, or small paté-pans—with the mixture; sift crumbs over the top, and heat to slight browning in a quick oven.

CORNED BEEF AND TURNIPS.

Cook the beef in plenty of cold water, bringing slowly to the boil. Cook fifteen minutes to the pound after it begins to simmer. When about three-quarters done put in a dozen turnips, peeled and quartered. When you dish the beef, lay these—unmashed—about it. Serve the meat with drawn butter, having as a base the pot-liquor. Save the rest of the liquor for to-morrow’s soup.

LIMA BEANS.

Shell, and cook in boiling salted water about twenty-five minutes. Then drain, pour over them a little drawn butter, well peppered, and serve.

BEETS.

Be careful, in cutting off the tops and washing them, not to break the skins, or they will bleed away their color in the water. Cook in boiling water one hour. Scrape; slice; salt, pepper, and butter, and pour a few spoonfuls of boiling vinegar upon them after they are dished.

PLAIN BOILED PUDDING.

3 heaping cups of flour; 2 cups of buttermilk or “loppered” milk; 1 full teaspoonful of soda, dissolved in boiling water; ½ cupful of powdered suet; 1 teaspoonful of salt.

Stir the sour milk into the flour gradually until it is free from lumps. Put in salt and suet; lastly, beat in the soda water quickly and faithfully. Put into a buttered mould, and boil an hour and a half. Eat hot with sauce.

Fourth Week. Wednesday. —— Butter (or Lima) Bean Soup. Breaded Veal Cutlets. Mashed Potatoes. Succotash. Devilled Tomatoes. —— Baked Huckleberry Pudding. ——

BUTTER (OR LIMA) BEAN SOUP.

The pot-liquor from your beef; 1 quart of butter (or Lima) beans; ½ cup corn-meal, scalded and left to cool; 1 onion; bunch of parsley; 2 teaspoonfuls essence of celery; 2 beaten eggs; pepper.

Take the fat from the pot-liquor and put over the fire with the beans, onion, and scalded meal. The latter should be soft as thin mush. Stir until this is well mixed with the soup, and boil gently, stirring now and then, until the beans are broken to pieces. Rub to a purée through a colander; put in pepper and chopped parsley. Simmer five minutes, and pour a cupful upon the beaten eggs. Stir this back into the soup; cook one minute, without quite boiling, and serve. Pass sliced lemon with it.

BREADED VEAL CUTLETS.

Trim and flatten the cutlets; pepper and salt, and roll in beaten egg; then in pounded cracker. Fry rather slowly in good dripping; turning when the lower side is brown. Drain off the fat; squeeze a little lemon-juice upon each, and serve in a hot, flat dish.

MASHED POTATOES.

Mash very soft with butter and milk; season and heap irregularly upon a dish.

SUCCOTASH.

6 ears of corn; 1 pint of string-beans, trimmed and cut into short pieces; 1 tablespoonful of butter rolled in flour; 1 cup of milk; pepper and salt.

Cut the corn from the cob, bruising as little as possible. Put over the fire with the beans in enough hot water, salted, to cover them, and stew gently half an hour. Turn off nearly all the water, and add a cupful of milk. Simmer in this, stirring to prevent burning, twenty minutes; add the floured butter, the pepper and salt, and stew ten minutes. Serve in a deep dish.

DEVILLED TOMATOES.

12 fine, firm tomatoes, pared and sliced nearly half an inch thick; yolks of 3 hard-boiled eggs, pounded; 3 tablespoonfuls of melted butter, and same of vinegar; 2 raw eggs, beaten light; 1 teaspoonful sugar, and half as much, each, of made mustard and salt; a pinch of Cayenne.

Rub butter, pounded yolks, pepper, salt, mustard and sugar together. Beat hard, add vinegar, and heat to a boil. Put this upon the beaten eggs and whip to a smooth cream. Set in hot water while you broil the tomatoes in an oyster-broiler, over clear coals. Lay this upon a hot chafing-dish, and pour the scalding dressing upon them.

BAKED HUCKLEBERRY PUDDING.

1 pint of milk; 2 eggs; 1 quart of flour (sifted); 1 gill yeast; 1 saltspoonful of salt; 1 teaspoonful of boiling water; nearly a quart of berries, dredged with flour.

Make a batter of these ingredients—leaving out the berries—and set in a warm place to rise, for about four hours. If light then, stir in the dredged berries; pour into a buttered cake-mould, and bake one hour in a moderate oven. Turn out, and eat with hard sauce.

Fourth Week. Thursday. —— Bean and Tomato Soup. Fricasseed Chickens. Boiled Onions with Sauce. Green Pea Cakes. Potatoes à la Lyonnaise. —— Baked Cup Custards. ——

BEAN AND TOMATO SOUP.

Cut up a quart of ripe tomatoes; season with pepper, salt and sugar, and stew until broken to pieces. Rub through a colander; add what was left of yesterday’s bean soup; heat together almost to boiling, and pour upon dice of fried bread in the tureen.

FRICASSEED CHICKEN.

Clean, wash, and cut the fowls into joints. Put a layer of fat salt pork in the bottom of a pot; lay the chicken upon this; pepper and salt. Cover with more pork, and pour in three tablespoonfuls of hot water mixed with as much butter. Finally, drop in a little minced onion. Cover tightly, and heat very slowly. After the chickens begin to stew, cook steadily one hour, if they are tender. If not, increase the time at discretion. When they are done, take up and keep hot. Add a little boiling water to the gravy; strain, thicken with browned flour, boil up and pour upon the fowls.

BOILED ONIONS WITH SAUCE.

Boil fifteen minutes in hot salted water. Throw this off; add a little gravy (made, if you have none ready, by boiling a chicken-scrag and feet in a pint of water, until there is less than a cupful of broth, then seasoning and thickening this), with chopped parsley. Stew five minutes longer, or until tender, and dish.

GREEN PEA CAKES.

2 cups of boiled green peas, mashed hot with pepper, salt, and butter; 2 beaten eggs; 1 cup of milk; ½ cup of prepared flour.

Mix and beat hard. Fry as you would griddle-cakes.

POTATOES À LA LYONNAISE.

Chop cold parboiled potatoes into coarse dice. Put some butter in a frying-pan, and, when hot, throw in a tablespoonful of chopped onion and a little parsley. Cook one minute; add the potatoes, and stir until very hot and glazed with the butter, but not until colored. Serve hot.

BAKED CUP CUSTARDS.

1 quart of milk; 5 eggs; 1 cup of sugar; lemon flavoring for custard, and lemon-juice for the méringue.

Heat the milk, add all but two tablespoonfuls of sugar to the beaten yolks of all the eggs and the whites of two, and pour the scalding milk upon them, mixing in well. Fill buttered stone-china cups with this custard; set in a dripping-pan of hot water, and bake until “set.” Then pile upon them roughly a méringue made of the reserved whites, whipped stiff with the rest of the powdered sugar and the lemon-juice. Shut the oven until these begin to be tinged. Eat cold from the cups.

Fourth Week. Friday. —— Corn Soup. Mayonnaise of Lobster. Beefsteak au Maître d’Hôtel. Stewed Lima Beans. Fried Cucumbers. Boiled Potatoes. —— Blackberry Pie. Iced Tea. ——

CORN SOUP.

1 pint of grated corn just from the cob; 3 pints of boiling water; 1 pint of hot milk; 3 tablespoonfuls of butter; 1 heaping tablespoonful of flour; pepper; salt; yolks of 2 eggs.

Put on the cobs, after you have grated off the corn, in the boiling water, and cook half an hour. Take them out and put in the corn. Boil one hour or until very soft. Pulp through the colander back into the water. Season, and set over the fire to simmer. Put the butter into a saucepan, and, when hot, stir in the flour. Cook ten minutes, stirring all the while. Add a little of the soup to thin it, and empty the saucepan into the soup-pot, stirring the contents until smooth. Heat the milk in another saucepan, pour upon the beaten yolks, cook one minute, and pour into the tureen. Season with pepper and salt, and stir the soup into it. This is a remarkably nice soup.

MAYONNAISE OF LOBSTER.

Meat of one large boiled lobster, cold and cut into dice. Lay aside the coral for the dressing. Make this of these ingredients: 4 hard boiled eggs; 2 tablespoonfuls best salad-oil; 1 teaspoonful, each, of made mustard, salt, white sugar, and anchovy sauce; vinegar and cayenne to taste.

Pound the yolks perfectly smooth, and rub in the coral and other ingredients with great care, moistening with vinegar as they stiffen, until a smooth cream is the result. Pour this over the minced lobster, and toss up well with a silver fork. Heap in the centre of your salad-bowl, and lay cool, white lettuce-hearts around it, helping out these with the lobster. Inside of the lettuce lay a chain of the sliced boiled whites.

BEEFSTEAK AU MAÎTRE D’HÔTEL.

Broil your beefsteak in the usual manner. Lay upon the chafing-dish and pour upon it a sauce made of 1 great spoonful of butter; 1 teaspoonful very finely minced parsley; pepper, salt and the juice of a lemon—heated almost to boiling in a clean saucepan. Put a hot cover over the steak, and let it stand five minutes before serving.

STEWED LIMA BEANS.

Boil in hot salted water fifteen minutes. Drain half of this off and stir in—for a quart of beans—a tablespoonful of very finely chopped sweet salt pork—the whitest fat slice you can get—a teaspoonful of minced onion, a little chopped parsley; pepper and a cupful of hot milk, with a pinch of soda stirred in to prevent curdling. Stew slowly fifteen minutes more; stir in a scant tablespoonful of butter rolled in flour; cook ten minutes and pour out.

FRIED CUCUMBERS.

See Wednesday, First Week in July.

BOILED POTATOES.

See Monday of this week.

BLACKBERRY PIE.

Line a pie-dish with good crust, and fill with ripe berries, sweetening plentifully. Cover with another crust and bake in a moderate oven. Eat cold with white sugar sifted over it.

ICED TEA.

See Sunday, Third Week in July.

Fourth Week. Saturday. —— Kilkenny Soup. Mutton Chops. Ragoût of Vegetables. Stewed Tomatoes. —— Indian Pudding. ——

KILKENNY SOUP.

3 lbs. of lean beef; 2 lbs. scrag of mutton, cut up small; 1 lb. lean ham; 3 sliced onions; 3 carrots; 2 turnips; bunch of sweet herbs; ⅔ of a cup of Irish oatmeal, previously soaked four hours in a little tepid water; 6 quarts of cold water; pepper and salt; 6 parboiled potatoes, sliced.

Crack the bones, and cut the meat into strips. Cover with the water, and bring slowly to the boil. When this has lasted one hour, skim off the top of the pot, and put in the onions fried brown in dripping, the other vegetables sliced, and the herbs; cook three hours longer, and strain the soup. Season the meat pretty highly and pour upon it—in a jar or bowl—half the clear stock. Set upon the ice for Sunday, when cold. Rub the vegetables through the colander into the rest of the stock; cool, take off the fat, season, add the sliced potatoes and the oatmeal, and cook one hour more. Strain into the tureen.

MUTTON CHOPS.

Trim, leaving a bit of bare bone at the end of each. Pepper, and broil over a clear fire. Lay upon a hot dish; salt and butter both sides of each chop, and lay outside of your stewed tomatoes.

RAGOÛT OF VEGETABLES.

Parboil 1 carrot, 1 turnip, 2 potatoes, 2 ears of corn, 1 cup of Lima beans, and the same of peas, 1 onion, and with them ¼ lb. of fat salt pork. Drain off the water, and lay aside the pork. Slice carrots, turnips, potatoes and onion. Put into a saucepan with a cup of your soup taken out before thickening; season well; cut the corn from the cob and add with the peas, beans, and a sliced tomato as soon as the rest are hot. Stew all together half an hour. Stir in a great lump of butter rolled in flour; stew five minutes and pour into a deep dish.

STEWED TOMATOES.

Loosen the skins with hot water, peel and slice. Stew until broken to pieces. Pulp through a coarse sieve, rubbing out all that will pass. Return to the fire with a little sugar, pepper and salt, and boil briskly fifteen minutes. Stir in, then, enough fine crumbs to make it like a tolerably thick batter; add a great spoonful of butter; stew, stirring well, five minutes; pour in the middle of a flat dish, and arrange the chops around it.

INDIAN PUDDING.

1 quart of milk; 4 cups white Indian meal; 3 eggs; 4 tablespoonfuls of sugar; 1 teaspoonful of salt; ¼ lb. powdered suet; 1 teaspoonful of cinnamon; ¼ teaspoonful of soda in the milk.

Scald the milk, and, while hot, stir in meal, suet, and salt. When cold, beat in the yolks and sugar, the spice—at last the whites. Beat long and hard; pour into a buttered mould, leaving room for swelling—and plenty of it—put into a pot of boiling water almost up to the top, and boil four hours. Turn out, and eat hot with sauce.

AUGUST.

First Week. Sunday. —— Macaroni Soup. Stewed Ducks. Green Peas. Boiled Corn. Fried Egg-plant. Potato Salad. —— Almond Custard with Cocoanut Frost. ——

MACARONI SOUP.

Take the fat from your cold soup; pour the latter carefully from the meat, and heat to a slow boil. Having removed all the scum that will rise, add a quarter pound of macaroni, broken into short pieces, boiled twenty minutes in hot salted water, and left to get cold. Simmer fifteen minutes, and serve.

STEWED DUCKS.

Clean, wash, and truss neatly, but do not stuff the ducks. Put into a broad saucepan, such as is generally known as a braising-pan. Strew with a little onion; pour over them a cupful of weak broth made by boiling the giblets in a pint of water and reducing one-half. Season this well, and when you have poured it upon the ducks, cover the saucepan and cook gently an hour and a half or until the ducks are tender. Turn them when half done. Take up when ready; keep hot while you strain and thicken the gravy with browned flour. Pour a little over the ducks, the rest into a boat.

GREEN PEAS.

See Monday, Fourth Week in July.

BOILED CORN.

Strip off all except the inner thin husk. Turn this down, and pick off the silk. Put back the husk, tie with a bit of thread, and cook in boiling water from twenty-five to thirty minutes. Break off the stalks and husks, and send to table wrapped in a napkin.

FRIED EGG-PLANT.

Cut in slices half an inch thick; pare each carefully, and lay for one hour in salt and water, to remove the bitter taste. Then slightly salt and pepper each piece, and dip in a batter made of two eggs, half a cup of milk, and about a cup of flour, or enough for thin batter. Fry in hot lard or dripping to a fine brown; drain well, and serve hot.

POTATO SALAD.

Slice six or eight cold boiled potatoes; put them into a salad-dish, and season as follows: To two tablespoonfuls of salad-oil add one teaspoonful of sugar, half as much, each, of made mustard, salt, and pepper, and nearly as much essence of celery. Rub to a smooth paste, and whip in, a teaspoonful at a time, five tablespoonfuls of vinegar. When well mixed, pour upon the salad.

ALMOND CUSTARD, WITH COCOANUT FROST.

2 cups fresh milk, with a pinch of soda stirred in; ½ lb. almonds, blanched, dried, and pounded; 3 beaten eggs; ½ cup powdered sugar; rose-water; 1 cocoanut, pared, thrown into cold water, and grated.

Scald the milk; stir in the almond-paste, which should have been mixed with rose-water, to prevent oiling. Boil one minute, and pour upon the beaten eggs and sugar. Return to the fire, and stir until the mixture begins to thicken. Take off, and pour into a bowl. When cold, put on ice until Sunday. Then turn the custard into a glass dish, and heap high with the grated cocoanut. Strew powdered sugar over all.

First Week. Monday. —— Clam Soup. Ragoût of Duck and Green Peas. Onions. Potatoes, with Cheese Sauce. Raw Tomatoes. —— Blackberries, Huckleberries, and Cream. Sliced Cake. ——

CLAM SOUP.

50 clams; 1 quart of hot water; 2 tablespoonfuls of butter; 1 tablespoonful of flour; 1 teaspoonful chopped onion, and same of mixed thyme and parsley; 2 cups of hot milk; salt and cayenne; 2 blades of mace.

Cut the hard parts off from the clams, putting the soft halves on ice. Strain off all the liquor, and put with the hard bits over the fire, with a quart of hot water, the onion, herbs, and mace. Simmer forty minutes. Heat the milk in another vessel—not forgetting the pinch of soda; stir in the butter, cut up in the flour, and set in hot water until the soup is ready. At the end of the forty minutes, strain the clam broth, leaving out the hard parts. Put in the soft, season with salt and cayenne, and let them just boil. Pour into the tureen, add the milk and butter, and set the tureen in hot water five minutes before serving.

RAGOÛT OF DUCK AND GREEN PEAS.

Cut the meat from the carcasses left since yesterday, making the slices as neat as you can. If you have not a large cupful of gravy left, make it by stewing down the bones and stuffing in a quart of water, cooling, skimming, and seasoning it. Put this in a saucepan with the pieces of duck, and set where it will get very hot, but not boil. Cook a quart of tender green peas in boiling water twenty minutes; drain, and season them with pepper, salt, and butter. Take out the duck and pile in the centre of a dish; put the peas around it like a green hedge. Boil up the gravy once when you have stirred in a little browned flour, wet with cold water, and pour upon the meat.

ONIONS.

Boil in two waters, and after draining off the last, cover, barely, with boiling milk; stir in a good piece of butter rolled in flour; season with salt and pepper; boil once, and pour into a deep dish.

POTATOES, WITH CHEESE SAUCE.

12 boiled potatoes, mashed soft with milk and butter; 4 tablespoonfuls of dry, grated cheese; 1 cup of rich drawn butter; 2 beaten eggs; pepper, salt, and nutmeg; triangles of fried bread; cracker-dust.

Stir into the hot drawn butter the pepper, salt, nutmeg, beaten eggs, and half the cheese, and heat, stirring constantly, until it thickens. Put a layer of potato upon a flat stone-china dish—or a block-tin one—round it to suit the shape of the dish, and cover with the sauce; this, in turn, with a narrowing round of potatoes, but of equal thickness, and this with sauce, and so on, until you have a mound rounded on top. Coat with sauce, then with the rest of the cheese and some pounded cracker. Lay the sippets of fried bread up against it at the base, and heat to browning in a quick oven.

BLACKBERRIES, HUCKLEBERRIES, AND CREAM.

CAKE.

Put the blackberries in a dish of their own. Some persons like them with cream, but more prefer to eat them simply strewed with sugar. Wash the huckleberries, and pass cream and sugar with them; then a basket of simple cake.

First Week. Tuesday. —— A Summer Soup. Veal Collops. Tomato Sauce. Raw Cucumbers. String Beans. —— Apple Compote au Gratin. ——

A SUMMER SOUP.

3 lbs. coarse, lean beef, cut into strips; 1 lb. ham or salt-pork bones; 4 quarts of water; 2 carrots; 2 turnips; 12 very small and young onions, minus the stalks; 1 cup of strained tomato sauce; 1 cup of green peas; ½ cup of green corn, cut from the cob; pepper and salt.

Cook the beef and bones in the water down to two quarts of liquid. Strain, cool, and skim. Meanwhile cut carrots and turnips into neat dice or strips, and parboil with the onions five minutes in boiling water. Return your skimmed and seasoned stock to the fire, and when almost on the boil, put in the parboiled and drained vegetables, with peas and corn. Simmer half an hour, add the tomato sauce, and cook ten minutes more, then pour out.

VEAL COLLOPS.

3 lbs. of lean veal, cut into square bits, two inches across, and more than half an inch thick; ¼ lb. fat salt pork, cut into lardoons; 1 cup of gravy taken from your soup before adding the vegetables; 1 cup of drawn butter; yolks of 2 eggs; juice of half a lemon; pepper, salt, nutmeg, and a pinch of mace.

Lard the veal with the pork, and lay in a pan of boiling water three minutes. Have ready a cup of gravy seasoned with nutmeg, pepper, salt, and lemon-peel. Put in the meat, and simmer half an hour very gently. Beat the yolks into the drawn butter; stir in the lemon-juice; add to the contents of the saucepan, and stir, carefully, not to break the lardoons, five minutes. Heap the collops into a block upon a dish, and pour on the gravy.

TOMATO SAUCE.

Peel, slice, and stew twenty minutes; then season with pepper, salt, butter rolled in flour, and sugar. Simmer five minutes, and pour out.

STRING-BEANS.

Cut off the ends; “string” well, paring both sides with a keen knife; cut into short pieces, and cook in boiling salt water forty minutes. Drain; salt, pepper, and stir in a tablespoonful of butter, heated with a teaspoonful of vinegar.

RAW CUCUMBERS.

Pare, lay in ice-water one hour; slice, and mix with pounded ice, in a glass bowl. Pass vinegar, salt, pepper, and oil with them.

APPLE COMPOTE AU GRATIN.

Make a quart of good apple sauce; rubbing it very smooth, and beating in, while hot, sugar to make it quite sweet, nutmeg, and a great spoonful of butter. Make a heap of it (it should be rather stiff when cold) upon a deep plate, or pie-dish. Wash all over with beaten egg, and sift rolled cracker thickly upon it. Bake half an hour, and eat hot with butter and sugar.

First Week. Wednesday. —— Beef Noodle Soup. Boiled Chickens and Tongue. Fried Egg-plant. Lima Beans. Potato Puffs. —— Peaches and Cream. ——

BEEF NOODLE SOUP.

First—to borrow an idea from worthy Mrs. Glass—make the noodles.

Take 4 eggs, beaten one minute; 3 tablespoonfuls of water; enough flour (prepared) for stiff dough, and a saltspoonful of salt. Make up, and knead fifteen minutes. Roll into a thin sheet, and cut half of it into long strips, less than half an inch wide, and these, again, across at intervals of four inches. Now, roll the other half of the sheet up very closely, making a long scroll like a quill. Cut this across, with a keen knife, into little wheels less than a quarter of an inch wide. Lay all in a sunny window to dry. Those intended for to-day will be fit to use in two hours. The rest will keep in a dry, cool place several days, and can be used as a vegetable, or in soups.

Make a stock of 2 lbs. of beef bones, the same of mutton bones and a slice of lean ham boiled in three quarts of water, with 1 onion, 1 carrot, and a bunch of herbs chopped. Boil down to two quarts, strain; cool, skim and season, and put in a good handful of the noodles—a few at a time—so soon as it boils. Simmer twenty minutes.

BOILED CHICKENS AND TONGUE.

Clean, wash, and truss the chickens; bind legs and wings down closely by tying up the fowls in white, perfectly clean bobbinet lace, or mosquito net. Put on in plenty of boiling salted water and cook one hour, unless they are large and tough. In that case cook very slowly and long. Have ready a tongue, which has soaked several hours in warm water—boiled, skimmed, and trimmed. Lay upon a dish with a chicken on each side. Pour a few spoonfuls of melted butter, heated, with a little chopped parsley, over all three; set in a quick oven three minutes; anoint again with the butter and parsley, and send to table upon a hot, clean dish. Pass a boat of drawn butter with them. Save the chicken liquor, well seasoned, for to-morrow’s soup, also the water in which the tongue was boiled. If it is a smoked tongue, you can use the fat from the top for dripping. If corned, the liquor can be added to soups and gravies.

FRIED EGG-PLANT.

Please refer to Sunday of this week.

LIMA BEANS.

Shell and cook in boiling salted water about thirty minutes. Drain, dish, and stir in salt, pepper, and a good lump of butter.

POTATO PUFFS.

6 boiled potatoes, mashed soft, with a tablespoonful of milk, and as much butter; 3 beaten eggs; 6 tablespoonfuls of prepared flour, or enough to enable you to make into soft dough. Make into balls like doughnuts; roll these in flour, and fry to a fine brown in hot lard.

PEACHES AND CREAM.

Pare and slice the peaches just before dinner, and cover the glass dish containing them to exclude the air as much as may be, since they soon change color. Do not sugar them in the dish. They then become preserves—not fresh fruit. Pass “fruit sugar” and cream with them.

First Week. Thursday. —— Chickens and Corn Soup. Game Mutton. Green Peas. Beets. Mashed Potatoes. —— Huckleberry Shortcake. ——

CHICKEN AND CORN SOUP.

The pot-liquor from yesterday’s chickens; 12 ears of corn, grated from the cob; 1 cup of milk; 1 tablespoonful of butter, rolled in flour; pepper, salt, and parsley.

Take the fat from the top of your liquor, and save in the dripping-pot. Heat the broth to a boil; put in the cobs from which the corn has been cut, and cook half an hour. Strain the soup; put again over the fire and put in the cut corn. N. B.—It is well to split each row of grains before cutting them off. Cook forty minutes, stir in butter and flour, with the parsley. Simmer five minutes, and serve.

GAME MUTTON.

Cut away the under-side of a nice leg of mutton, to make it as flat as may be without exposing the bone. Put the pieces thus trimmed off over the fire, with a quart of water, and stew down one-half. Cool, skim, season, and re-heat. Meantime, lard the upper side of the meat with slender lardoons. If you have not a larding-needle—which is a pity—use a long-bladed jack-knife to make diagonal incisions in the mutton; then thrust in the lardoons with your fingers, bringing both ends to the surface. Now rub the meat all over with hot butter and vinegar, letting the surplus trickle into the dripping-pan. Pour the boiling pint of gravy over the leg, and roast twelve minutes to the pound, basting every ten minutes, copiously. Just before taking it up, pour off the fat from the gravy; dip up a few spoonfuls of the brown juice, and, mixing with as much currant jelly, beat in a little browned flour, wet up with cold water. Baste the meat with this until a fine brown glaze covers it. Serve the gravy, well skimmed, in a boat. This is a delightful dish. Carve judiciously, so as to leave a seemly joint cold for to-morrow.

GREEN PEAS.

See Sunday of this week.

BEETS.

See Tuesday, Fourth Week in July.

MASHED POTATOES.

Prepare as usual, and serve without browning.

HUCKLEBERRY SHORTCAKE.

Please see Wednesday, Second Week in June.

First Week. Friday. —— Sister Anne’s Soup. Boiled Bass. Cold Mutton. Boiled Potatoes. Tomato Salad. Green Corn Pudding. —— Apple Custard Pie. ——

SISTER ANNE’S SOUP.

12 potatoes, pared and quartered; 1 onion, sliced; tablespoonful of minced parsley; 1 cup of unskimmed milk (cream is still better); 2 tablespoonfuls of butter; 1 tablespoonful of corn-starch, wet with cold milk; 1 teaspoonful of sugar; 2 quarts of boiling water; pinch of soda in the milk.

Parboil the potatoes ten minutes; throw off the water, and put on two quarts of boiling water. Cook in this one hour with the onion, replenishing from the kettle as it boils away. Then rub through a fine colander, season with pepper, salt, and parsley, and re-heat. When it bubbles up, stir in the butter and corn-starch; boil up, add the hot milk, and serve.

BOILED BASS.

Put enough water in the pot for the fish to swim in, easily. Add half a cup of vinegar, a teaspoonful of salt, an onion, a dozen black peppers, and a blade of mace. Sew up the fish in a piece of clean net, fitted to its shape. Heat slowly for the first half hour, then boil eight minutes, at least, to the pound, quite fast. Unwrap, and pour over it a cup of drawn butter, based upon the liquor in which the fish was boiled, with the juice of half a lemon stirred into it. Garnish with sliced lemon.

COLD MUTTON.

Put on the larded joint, cold, garnished with nasturtium flowers and curled parsley.

BOILED POTATOES.

Pass with the fish. Please see Monday of Fourth Week in July.

TOMATO SALAD.

Peel with a sharp knife. Slice, arrange in a salad-dish, and pour over it a dressing such as you made for potato salad on Sunday of this week.

GREEN CORN PUDDING.

12 ears of sweet corn, each row of grains split lengthwise, then cut close to the cob; 4 eggs; 2 cups of milk; 1 tablespoonful of sugar, rubbed up with one of butter; 1 teaspoonful of salt; 2 tablespoonfuls of flour.

Mix as you would a rice pudding, and bake one hour in a buttered dish. Serve in the bake-dish, hot.

APPLE CUSTARD PIE.

Make a very sweet apple sauce in which not a lump remains. To each cupful add two eggs beaten light and half a cupful of perfectly fresh milk. Have ready some paste-shells in pie-plates, fill with the custard and bake at once without an upper crust.

First Week. Saturday. —— Pot au Feu. Ham and Eggs. Casserole of Potato. String-Beans. Cream Squash. —— Jelly Omelette. ——

POT AU FEU.

5 lbs. of brisket of beef—bones cracked, and meat sliced; the broken bones of your cold mutton, after you have sliced off the meat; 2 grated carrots; 2 grated turnips; 1 large fried onion; bunch of sweet herbs; 1 whole carrot; 1 whole turnip, cut into dice; 1 very small cauliflower, the bunches clipped apart; 6 quarts of water; pepper and salt.

Put on the meat, bones, onion, grated vegetables and herbs in the soup-pot with the water; cover closely and cook slowly five hours. Then strain; take out the meat and set aside with half the stock, well seasoned, for Sunday. Put on the ice when cold. Cool and skim the rest; season; put back in the pot with a parboiled turnip, carrot, and cauliflower, the latter clipped into small clusters; the others cut into dice. Simmer half an hour, and serve.

BROILED HAM AND EGGS.

Cut slices of cooked ham of equal size; broil upon a gridiron over a clear fire. Lay upon a hot dish; pepper, and spread each slice with a mixture of melted butter and a very little made mustard. Lay on each a poached egg, trimmed neatly.

CASSEROLE OF POTATO.

Mash eight or ten potatoes smooth with butter, salt, and work in the beaten whites of two eggs. Then fill a greased jelly-mould with it, pressing down firmly. Set aside to harden. When cold, scoop out about a teacupful, or less, from the middle, leaving firm, thick walls. Fill the cavity with a mince of cold mutton, highly seasoned, mixed with crumbs and moistened with gravy, and not too soft. Fit a piece of fried bread in the mouth of the filled cavity; turn out the casserole carefully upon a stone-china or block-tin dish; wash all over with beaten egg and set in a hot oven ten minutes to heat and glaze. The mince should be very hot when it goes in and stiff enough to keep its shape.

STRING-BEANS.

See Tuesday of this week.

CREAM SQUASH.

Boil and mash as usual; then return to the saucepan with half a cup of milk to a quart of mashed squash; and when this simmers, stir in a tablespoonful of butter rolled in flour; pepper and salt to taste. Stir three minutes and pour out.

JELLY OMELETTE.

Beat six eggs light—yolks and whites separately; then mix them and stir in lightly a tablespoonful of powdered sugar. Put a tablespoonful of butter into a frying-pan, and, when it boils, pour in the omelette. Lift at the edges and bottom with your spatula, as it cooks, and when “set” in the middle, put on one side of it a few spoonfuls of fruit-jelly; fold over, and turn out upon a hot dish. Strew powdered sugar over it.

Second Week. Sunday. —— Noodle Soup. Braised Chicken. Green Corn Sauté. Fried Egg-plant. Baked Tomatoes. —— Ice Cream and Cake. ——

NOODLE SOUP.

Take the fat from the top of your cold stock; put the latter in a soup-pot; heat to a gentle boil. Strain through thin muslin; set again over the fire; boil and skim one minute; add nearly a cupful of dried noodles and simmer twenty minutes. If you have no noodles made, break a handful of vermicelli small, and cook the same length of time.

BRAISED CHICKEN.

Clean, wash, and stuff a pair of fowls. Lay slices of fat salt pork in a broad saucepan, and upon these the chickens with thin slices of pork tied over their breasts. Put two cupfuls of hot water in the pan, cover very securely and cook slowly an hour and a half—longer should the chickens be tough—and this is a good way to cook such. At the end of that time remove the chicken to the hot-water dish; cover to keep hot; strain the gravy and return half to a small saucepan. Add a little browned flour wet with cold water, and boil fast to a bright brown glaze. Put the fowls in a quick oven; take off the pork; brush all over with the glaze, and when brown, serve. Take the fat from the reserved gravy, add the water in which the giblets were boiled; the chopped giblets themselves, and a little browned flour, also pepper. Boil up and serve in a boat.

FRIED EGG-PLANT.

Please see Sunday of First Week in August.

GREEN CORN SAUTÉ.

Boil; then cut from the cob; have ready in a saucepan a little butter, seasoned with salt and pepper. Stir in the corn and shake and toss until hot and glazed with the butter.

BAKED TOMATOES.

Pare with a sharp knife; cut in thick slices. Put a layer of crumbs in the bottom of a bake-dish; wet them with a little of your soup-stock, or other gravy; cover with tomatoes, seasoned with butter, salt, pepper and sugar, more crumbs moistened with gravy, and so on, to the top of the dish, having well-moistened crumbs for the last layer. Cover, and bake half an hour; then uncover and brown quickly. Serve in the bake-dish.

ICE CREAM AND CAKE.

For directions, too full and explicit to need repetition, please see Sunday, Second Week in July.

Second Week. Monday. —— A Monday Soup. Scallop with Baked Eggs. Mashed Potatoes. Green Peas. Raw Cucumbers. —— Huckleberry Cake and Iced Coffee. ——

A MONDAY SOUP.

Strip all the meat from your chicken-bones, and set in a cool place, while you break the skeletons to pieces, and put in a soup-pot at the back of the range, with the dressing, skin, and gristly bits. Pour on three quarts of water and leave it to simmer—always covered—for three hours. Strain, rubbing the stuffing through the colander; cool and skim; return to the fire with a cupful of yesterday’s soup (there is always a little left over, if it is only saved from the swill-pail), also strained. Have ready six Boston crackers split and dried in the oven for half an hour, but not scorched. Butter these; lay in the heated tureen; pour upon them two cups of boiling milk, and let soak, covered, while you salt and pepper your soup, and add a little minced parsley. Should there not be dressing enough to thicken it well, stir in a little corn-starch, wet with milk. Boil up, and pour upon the crackers. This soup need not consume fifteen minutes of your time, and is very savory.

SCALLOP AND BAKED EGGS.

Mince your chicken, but not small; cover the bottom of a pudding-dish with fine crumbs; put in the chicken, wet with gravy and seasoned to taste; strew a good coating of crumbs on top, and this with butter-bits. Set, covered, in the oven. When the gravy bubbles to the surface remove the lid and break upon the scallop enough eggs to cover it well. Pepper and salt; lay a piece of butter on each, and bake until well “set.”

MASHED POTATOES.

Boil, mash, and whip to a cream with a fork, mixing in butter, milk, salt and a dust of pepper, as you go on. Serve in a deep dish.

GREEN PEAS.

See Sunday of First Week in August.

RAW CUCUMBERS.

Pare; lay in ice-water one hour; slice and pile upon pounded ice in a glass dish, sending around condiments with them.

HUCKLEBERRY CAKE.

This cake should have been made on Saturday. It keeps well, and is much better the second day than the first.

5 eggs; 3 cups of powdered sugar; 1 cup of butter; 1 cup of sweet milk; 4 cups of prepared flour; 1 teaspoonful mixed nutmeg and cinnamon; 2 cups of huckleberries dredged with flour; ¼ teaspoonful of soda stirred in boiling water and mixed with the milk.

Cream butter and sugar; add the beaten yolks, the milk, the flour, alternately, with the whipped whites, and, lastly, the dredged berries. Bake in small loaves, or in patty-pans, in a moderate oven, covering as it begins to brown. It takes a longer time to bake than plain cake.

ICED COFFEE.

Make more coffee than needed for breakfast. Set by three or four cups of strong coffee, adding nearly one-third as much boiled milk, while both are hot. Set in ice, and, in serving, put a lump of ice in each glass.

Second Week. Tuesday. —— Tapioca Soup. Beefsteak. Tomatoes and Corn, Stewed. Potatoes in Jackets. Mashed Squash. —— Peaches and Cream. ——

TAPIOCA SOUP.

2 lbs. lean veal; 2 lbs. beef-bones, cracked; 1 slice of corned ham; 1 carrot; bunch of herbs; 1 onion; 8 large tomatoes; 1 tablespoonful of sugar; pepper and salt; ¼ cup granulated tapioca, previously soaked two hours in a little cold water; 3 quarts of water.

Slice the meat and vegetables, and put on—leaving out the tomatoes—in the water, to boil slowly four hours. At the end of the second hour, skim well, and add the tomatoes. When the time is up, strain the soup, take out the meat, and rub the vegetables through the colander. Cool and skim; season with sugar, pepper, salt, and minced herbs, and heat up anew. When it boils, add the tapioca; stir clear, and serve.

BEEFSTEAK.

Flatten with the broad side of a hatchet, and broil upon a buttered gridiron over a clear fire. Lay upon a hot dish, pepper, salt, and put a bountiful spoonful of butter, cut into bits, upon it. Cover with a hot dish or lid for five minutes before it is to be carved.

TOMATOES AND CORN, STEWED.

Slice eight large tomatoes, when you have skinned them. Add the corn cut from six ears; put into a saucepan and stew twenty minutes; season with pepper, salt, and sugar. Add a great lump of butter rolled in flour, and cook ten minutes longer.

POTATOES IN JACKETS.

Put on in boiling salt water, and cook twenty minutes; then throw in a cup of cold water. Bring rapidly to the second boil, and, when a fork pierces the largest easily, turn off the water, and set the uncovered pot upon the range, to dry off the moisture. Serve in a dish lined with a napkin.

MASHED SQUASH.

Pare, quarter, lay in cold water ten minutes, and cook soft in hot, salted water. Mash in a hot colander very quickly; season with butter, pepper, and salt, and dish very hot.

PEACHES AND CREAM.

See Wednesday of First Week in August.

Second Week. Wednesday. —— Cream Soup. Baked Calf’s Head, with Mushrooms. Spinach. Succotash. Lettuce. —— Apple Pudding. ——

CREAM SOUP.

The liquor in which your calf’s head was boiled; 1 onion; bunch of parsley; 1 blade of mace; 1 cup of milk; yolks of 2 eggs; pepper and salt; 1 teaspoonful corn-starch, rubbed in cold water.

Boil your calf’s head early in the day, until you can just handle it without breaking it to pieces. It will be firmer for baking if left to get cold at this juncture. Skim the pot-liquor, put in the sliced onion, parsley, and mace, and boil slowly two hours. Strain, cool, skim, season, and thicken slightly with the corn-starch. Beat the yolks in a bowl, add the boiling milk, and pour into the heated tureen. Add the soup, stir up well, and serve.

BAKED CALF’S HEAD, WITH MUSHROOMS.

Set the cold boiled calf’s head in the oven; pour a cup of pot-liquor, boiling hot, over it, and bake half an hour, basting very often. Then dredge well with flour and baste twice with butter. Now coat thickly with a paste made of the brains, boiled, cooled and beaten smooth with an egg, and seasoned with pepper and salt. When this has browned, dish the head. Strain the gravy, add half a cupful of mushrooms, boiled and chopped, a very little browned flour, the juice of a lemon, and, if needed, a little boiling water. Stew one minute and send up in a boat.

SPINACH.

Boil in hot water, a little salt, about twenty minutes. Drain and press; then chop very fine and return to the fire with a good lump of butter, salt, pepper, sugar, a few tablespoonfuls of cream, and beat to a smooth mixture like custard. Pour into a deep dish and serve.

SUCCOTASH.

Cut the corn from six or seven cobs; mix with it one-third the quantity of Lima beans; just cover with water, and stew gently half an hour. Turn off most of the water, add a cup of milk, and when this heats, a great lump of butter rolled in flour, with pepper and salt. Simmer half an hour longer, stirring up often.

LETTUCE.

Pick apart the heads and pile upon pounded ice, on a glass dish. Pass vinegar, pepper, salt, and powdered sugar with it.

APPLE PUDDING.

Sliced tart apples; bread-crumbs; butter; sugar; cinnamon.

Butter a pudding-dish very well, and put in a layer of crumbs; then dots of butter; next, sliced apples strewed with sugar and cinnamon—more buttered crumbs. Repeat the layers in this order until your dish is full, with crumbs on top. Bake, covered, half an hour—or forty minutes for a large dish. Turn out, pour liquid sauce over it, and eat hot with more.

Second Week. Thursday. —— Beef Bouillon. Boiled Beef and Vegetables. Mashed Potatoes. Raw Tomatoes. —— Peach Pie. ——

BEEF BOUILLON.

6 lbs. of round of beef, bound into a good shape with tape; 3 small carrots; 3 turnips; 8 very small young onions, and one large one stuck with four cloves. Bunch of herbs; 1 pint of string-beans and same of green peas; 1 small head of cauliflower; 4 quarts of water; pepper and salt; noodles, rice or sago.

Put the beef whole into the water, and heat slowly to a boil. When you have taken off the scum, dip out a pint of the liquor, and put by for cooking the vegetables. Add to the liquor left with the beef one sliced carrot, one turnip, also sliced, the large onion and the herbs. Stew slowly four hours; take out the beef and keep hot over boiling water. Strain the soup, pulping the vegetables; cool and skim, return to the fire, and, when it heats, add noodles, boiled rice or soaked German sago. Simmer five minutes and pour into the tureen.

THE BEEF AND VEGETABLES.

Pare the two turnips and two carrots; string the beans; top, tail and skin the onions, and cook these, with the cauliflower, half an hour in the pint of hot broth, slightly salted. Then add the peas, and cook twenty minutes more. Serve the beef upon a hot dish; slice the turnips and carrots and clip the cauliflower into bunches, and lay, each kind of vegetable by itself, about the meat. Make a sauce by heating and skimming a cupful of the soup-broth, stirring into it a great spoonful of butter rolled in a heaping teaspoonful of flour, and, when it has thickened, seasoning with pepper, salt, a little French mustard, and the juice of half a lemon. Serve in a boat.

MASHED POTATOES.

Treat as directed on Monday of this week.

RAW TOMATOES.

See Friday of First Week in August.

PEACH PIE.

Pare, but do not stone ripe, rich peaches. Have ready your pie-plates lined with a good paste; put in the fruit; sweeten well; cover with pastry, and bake. Eat fresh—not warm—with powdered sugar sifted over them.

Second Week. Friday. —— Eel Soup. Broiled Chickens. Broiled Tomatoes. Scalloped Squash. Grape Jelly. —— Watermelons and Nutmeg Melons. ——

EEL SOUP.

4 lbs. of eels; 3 quarts of water; 1 chopped onion; minced parsley; a blade of mace; pepper, salt, and lemon-juice; 2 tablespoonfuls of butter rolled in flour; dripping.

Clean the eels, removing all the fat, and cut into short pieces. Fry a chopped onion brown in plenty of dripping; wipe the eels dry and fry them in the same. Put into a pot with the onion and mace; cover with three quarts of cold water, and stew slowly two hours. Then season; stir in the floured butter; simmer three minutes, add the lemon-juice, and pour out.

BROILED CHICKENS.

Clean, wash off the blood, but do not soak; split down the backs, and lay upon a gridiron, or sticks laid over a dripping-pan of boiling water. Cover with another pan and steam half an hour, in the oven or upon the range. Wipe off the moisture lightly, and cook upon a buttered gridiron over hot coals, turning when it drips. Let it get tender and brown without scorching. When done, lay upon a hot dish; butter well, pepper and salt, and send up at once.

BROILED TOMATOES.

Slice fine ripe tomatoes without peeling them, and cook, held between the wires of an oyster-broiler, until hissing hot and slightly browned. Lay upon a hot dish, and dress with a mixture of butter heated almost to boiling, with a little vinegar, salt, pepper, and mustard.

SCALLOPED SQUASH.

Mash in the usual way; put upon a layer of crumbs laid in the bottom of a pudding-dish, having seasoned the squash with butter, pepper, and salt. Pour a little cream on top, and strew with buttered crumbs. Bake, covered, half an hour, then brown.

NUTMEG AND WATER MELONS.

Keep both on ice for several hours. Serve, by wiping the watermelon and laying it whole upon a long dish, to be carved at table. If cut up too long before it is to be eaten, it becomes insipid. Cut the nutmeg melons in two; take out the seeds, and put a lump of ice in each half.

Second Week. Saturday. —— Vegetable Soup with Eggs. Larded Mutton Chops. Green Peas. Boiled Green Corn. Whole Boiled Potatoes. —— Blackberry Roley-Poley. ——

VEGETABLE SOUP WITH EGGS.

3 lbs. of beef—coarse and cut into strips; 2 lbs. veal, from the scrag; 2 lbs. marrow-bones of any kind; 2 carrots; 1 turnip; 1 large onion; 6 tomatoes; corn from three ears, grated off; 1 pint of green peas; sweet herbs; pepper and salt; 6 quarts of water; 6 or 8 eggs.

Put the meat, bones, and all the vegetables on in the water, early in the day, and boil slowly five or six hours. Should the liquid sink more than one-third, add boiling water. The meat should be in rags, and the vegetables broken to pieces. Strain; pulp the vegetables through the colander; cool, and skim the stock, and season well. Divide, and set aside a goodly portion for Sunday, keeping it on ice. Boil up, skim again, pour into the tureen, and lay on the surface the poached yolks of as many eggs as there are people to be served. Use the whites for white, silver, or lady cake.

LARDED MUTTON CHOPS.

Trim off all the fat and skin, leaving a bare piece of bone at the end of each. Lard closely with fat salt pork, passing the lardoons quite through the meat. Put on in a saucepan, with enough gravy to cover them, and what remains of your can of mushrooms from day before yesterday. They will have kept well on ice. Cut each mushroom in two. Cover, and simmer gently until the chops are tender. (The gravy should be cold when it is poured upon them.) Take up the chops; arrange upon a dish. Add a heaping teaspoonful of currant jelly and a little browned flour to the gravy, boil once, and pour over the meat. Garnish with sliced lemon.

GREEN PEAS.

See Sunday of First Week in August.

BOILED GREEN CORN.

See Sunday of First Week in August.

POTATOES BOILED WHOLE.

Treat as directed on Tuesday of this week, only stripping off the skins after they are boiled, and, when they are dished, dressing them with hot butter mixed with minced parsley and pepper and salt. Serve very hot.

BLACKBERRY ROLEY POLEY.

1 quart of prepared flour; 1 heaping tablespoonful of lard; and the same of butter, rubbed with a little salt, into the flour; enough milk—about two cups—to make soft dough.

Roll out into a sheet a quarter of an inch thick. Strew, leaving a narrow margin at the sides, with sound blackberries, sprinkled with sugar. Roll tightly. Sew up with a “felled” seam, in a cloth, leaving room for swelling. Put into a pot of boiling water, and keep at the boil an hour and a quarter. Dip the cloth in cold water to loosen it, and turn out. Eat cold with hard sauce.

Third Week. Sunday. —— Tomato Soup. Fillet of Veal. Chopped Potatoes. Green Corn Pudding. String-Beans. —— Peach Lèche-Crêma. Marbled Cake. ——

TOMATO SOUP.

Take the fat from the top of your soup-stock; heat, and add a pint of strained tomato sauce well seasoned. Simmer ten minutes, and it is ready.

FILLET OF VEAL.

Boil, blanch, and chop two sweetbreads; mix with them a slice of cooked corned ham, minced, and some fine bread-crumbs; season with pepper, salt, a pinch of lemon-peel, and bind with a beaten egg. Stuff a fillet of veal with this mixture. Bind a broad strip of muslin about it, as wide as the meat is high; set in a dripping-pan, and pour a cup of hot water around it. Cover the top with milk in which has been mixed a tablespoonful of melted butter. Pour on carefully so as not to run down the sides. Bake, basting for one hour with milk and butter, for another hour with cream, in which has been stirred a pinch of soda. Unbind the muslin from the fillet, dish it; add to the gravy a little hot water and a teaspoonful of corn-starch wet in cold water; boil up, and pour half upon the veal, the rest into a boat.

CHOPPED POTATOES.

Chop cold, boiled potatoes into rather coarse dice; cover with warm milk in which a pinch of soda has been dropped; when very hot, stir in a lump of floured butter and a little minced parsley and onion. Simmer five minutes and serve.

GREEN CORN PUDDING.

See Friday of First Week in August.

STRING-BEANS.

See Tuesday of First Week in August.

PEACH LÈCHE-CRÊMA.

12 ripe peaches, pared, stoned and cut in halves; 3 eggs, and the whites of 2 more; ½ cup of powdered sugar; 2 tablespoonfuls of corn-starch wet in cold milk; 1 tablespoonful melted butter; 1 pint of milk.

Scald the milk, stir in the corn-starch, and, when it begins to thicken, take from the fire and put in the butter. When lukewarm, whip in the beaten yolks until all are very light. Put a thick substratum of peaches into a dish; strew with sugar, and pour the creamy compound over them. Bake in a quick oven ten minutes and spread with a méringue made of five whites whipped stiff with a little powdered sugar. Shut the oven-door until this is firm. Eat cold with cream.

Third Week. Monday. —— Quick Soup. Dijon Paté. Lima Beans. Mashed Potatoes. Raw Tomatoes. —— Pears, Peaches, and Bananas. Iced Coffee, Crackers and Cheese. ——

QUICK SOUP.

2 lbs. of raw lean beef, chopped very fine; 3 pints of boiling water in which an onion, a turnip, and a carrot—all pared and sliced—have been boiled twenty minutes; pepper, salt, and a tablespoonful of tomato catsup.

Put the beef into a tin pail and set in cold water. Bring this slowly to a boil, then pour in the boiling water upon the smoking hot meat inside. Cover closely, boil for half an hour in the hot water; turn into a saucepan; season, simmer ten minutes, strain, pressing and wringing the meat, and pour into the tureen.

DIJON PATÉ.

1 large cup of cold boiled rice; 2 raw eggs; ½ cup of milk; 2 cups of minced veal; ½ cupful of gravy or drawn butter; 4 hard boiled eggs, sliced; pepper and salt.

Butter a pudding-mould—one without a cylinder—and line it with a thick coating of the rice worked to a paste with the milk and beaten eggs, and seasoned with pepper and salt. The paste should be quite stiff. Line the inside of this in turn with the sliced eggs, and within this pack the minced veal, wet with gravy and seasoned to taste. The stuffing of the fillet of veal should be chopped with the meat. Cover with rice; put on the lid of the mould; set it in boiling water and cook one hour. Turn out carefully, and serve with a good gravy in a boat. The gravy, if you have no other, can be made of odds-and-ends of the veal boiled down in water. Or a cup of your tomato soup of yesterday will make a good sauce.

LIMA BEANS.

See Wednesday, First Week in August.

MASHED POTATOES.

Prepare as usual, and do not brown.

RAW TOMATOES.

See Friday of First Week in August.

PEARS, PEACHES, AND BANANAS.

Arrange tastefully in fruit dishes or baskets, with green leaves about them.

ICED COFFEE, CRACKERS, AND CHEESE.

See Monday of Second Week in August.

Third Week. Tuesday. —— Mutton Broth. Brunswick Stew. Onions Stewed Brown. Potatoes à la Duchesse. Cucumbers. —— Peaches and Cream. Sponge-Cake. ——

MUTTON BROTH.

3 lbs. of lean mutton; 2 turnips; 1 carrot; 2 onions; bunch of parsley; 1 cup of milk; 1 tablespoonful of corn-starch; 3 quarts of water.

Boil meat, cut into strips, and the vegetables, sliced, in the water two hours and a half. The water should be reduced one-third. Strain, taking out the meat, and rubbing the vegetables to a pulp through the colander. Cool, skim, season, and return to the fire. Heat, stir in the corn-starch wet up with water, and pour into the tureen. Add the milk, boiling hot, stir well, and serve.

BRUNSWICK STEW.

3 fine gray squirrels, skinned and cleaned—joint as you would chickens for a fricassee; ½ lb. of fat salt pork; 1 onion, sliced; 12 ears of corn cut from the cob; 6 large tomatoes, pared and sliced; 3 tablespoonfuls of butter rolled in flour; parsley; enough water to cover the squirrels.

Put on squirrels, pork—cut up small—onion, and parsley in the water, and bring to a boil. When this has lasted ten minutes, put in the corn, and stew until the squirrels are tender. Then add the tomatoes, cut up thin. Twenty minutes later, stir in the butter and flour. Simmer ten minutes, and pour into a large, deep dish.

ONIONS STEWED BROWN.

10 or 12 small onions; 1 cup of gravy from your soup, before it is strained; seasoning.

Top, tail, and skin the onions. Parboil for ten minutes; throw off the water, and cover with the cooled and skimmed gravy. Season, and stew until the onions are tender. Then stir in a tablespoonful of butter rubbed up with browned flour. Simmer five minutes.

POTATOES À LA DUCHESSE.

Work a beaten egg and a little butter into each cup of mashed potatoes; put a tablespoonful of butter into a saucepan, and stir and turn the potato in it until very hot. Do not let it “catch” on the sides. Turn out, and mould in greased muffin-rings. Leave it to cool in these; then loosen gently upon a greased baking-pan, and bake until delicately browned.

CUCUMBERS.

See Monday of Second Week in August.

PEACHES AND CREAM, WITH SPONGE-CAKE.

See Wednesday of First Week in August.

Third Week. Wednesday. —— Ox-cheek Soup. Roast Beef. Mashed Squash. Green Corn cut from the Cob. Fried Egg-plant. —— Open Apple Custard Tart. ——

OX-CHEEK SOUP.

The meat from the cheeks of an ox-head; 2 sliced onions, fried brown; sweet herbs; 1 small cup of rice; 1 teaspoonful of curry-powder; 3 quarts of water; pepper and salt; bones of the head.

Cut the meat very small; put with the fried onions and bones into a pot, and pour on the water. Stew slowly three hours. Strain, cool, skim; put in seasoning, herbs, and the rice, previously soaked two hours. Stew half an hour; add the curry-powder, wet in cold water; boil up, and pour out.

ROAST BEEF.

Lay a neat cut of rib-roast, trimmed and skewered, in a dripping-pan; dash a cupful of boiling water all over it, and roast ten minutes to the pound, if you like it rare. Just before taking it up, baste it with butter—the previous and abundant bastings should have been with its own gravy—dredge with flour, and, as it browns, again with butter. Pour off the fat from the gravy before thickening and seasoning it. Much of the so-called beef gravy is only fit for the dripping-pot.

MASHED SQUASH.

Pare, quarter, seed, and boil in hot, salted water. Drain, and mash in a hot colander; season with pepper, salt, and butter, and dish hot.

GREEN CORN CUT FROM THE COB.

After boiling, cut the corn, with a sharp knife, from the cob, into a hot dish; stir in butter, pepper, and salt, and cover to keep hot until eaten.

FRIED EGG-PLANT.

Please see Sunday, First Week in August.

OPEN APPLE CUSTARD TART.

12 juicy, tart apples; 1 cup of sugar; grated peel of a lemon; 1 pint of milk; 3 eggs, and 3 tablespoonfuls of sugar, for the custard; good pie-paste.

Put a border of pie-crust around the flat brim of a pie-plate, without lining the bottom. Fill the plate with sliced apple, sugared, with lemon-peel scattered here and there. Put in a little water. Cover with a crust, in the centre of which you have marked a circle with a cake-cutter, or large tumbler. Bake the pie; with a sharp knife, cut out the marked circle, lift the centre-piece, and fill the inside of the pie with a warm custard made of the milk, eggs, and sugar, boiled until it begins to thicken. Eat cold.

Third Week. Thursday. —— Mrs. B.’s Corn Soup. Smothered Chicken. Stuffed Tomatoes. Scalloped Potatoes. Beets. —— Cottage Pudding. ——

MRS. B.’S CORN SOUP.

15 ears of corn, grated from the cob as close as the grater will take off the grains; the bones and other “trimmings” of yesterday’s roast beef, both raw and cooked; 1 onion; 1 cup of milk; 2 great spoonfuls of butter, rolled in flour; pepper and salt; 3 quarts of water.

Put the empty cobs, the bones, etc., with the onion, on in the water, and stew two hours. Strain off the water, and put the grated corn into it with pepper and salt. Stew gently one hour; add the floured butter; simmer ten minutes, and pour into the tureen. Add the milk, boiling hot; stir up and serve.

SMOTHERED CHICKEN.

Split a pair of young, but well-grown chickens down the back, as for broiling. Lay flat in a dripping-pan; pour a cup of boiling water over them, and invert another pan over them so as to cover closely. Roast half an hour, and baste very freely with butter and water. Ten minutes later baste with gravy from the pan. In five more, with melted butter, profusely. Bake until the fowls are tender and well colored. Dish, salt and pepper them; thicken and season the gravy; pour some over the chickens and send up the rest in a boat.

STUFFED TOMATOES.

Choose large, smooth tomatoes; cut a piece from the top of each; take out the inside, taking care not to cut the skin. Chop up the tomato-pulp with a little cold beef; add one-fourth as much bread-crumbs as you have pulp, and wet all with beef-gravy, seasoning with a little sugar, pepper, and salt. Fill the tomatoes with this force-meat; put on the top slices; pack the stuffing that remains between the tomatoes, and pour gravy upon this; cover and bake from forty to forty-five minutes.

SCALLOPED POTATOES.

2 cups of mashed potatoes; 3 tablespoonfuls of cream; 2 tablespoonfuls of butter; yolks of 4 hard-boiled eggs, 1 raw beaten egg; handful fine crumbs; pepper and salt.

Beat up the hot potatoes light with butter, cream, raw egg and seasoning. Put a layer in the bottom of a bake-dish; cover with thin slices of yolk; salt and pepper; put on more potato, and go on thus until the dish is full. Cover the top layer of potato with crumbs, and bake, covered, half an hour, then brown quickly. Serve in the bake-dish.

BEETS.

Cut off the tops, taking care not to scratch the skins. Boil at least one hour in hot salted water; scrape and slice. Put into a deep dish and season with a few spoonfuls of hot water mixed with as much vinegar and a little pepper and salt.

COTTAGE PUDDING.

1 cup of milk; 1 tablespoonful of butter rubbed in a cup of sugar; 2 eggs; 3 cups of prepared flour; a little salt.

Beat the yolks into the butter and sugar; add the milk, then the flour, alternately with the whisked whites. Bake in a cake-mould; turn out hot upon a plate, cut in slices, and eat with sweet sauce.

Third Week. Friday. —— Fish Chowder. Omelette with Gravy. Boiled Corn. Potato Salad. —— Peach Batter Pudding. ——

FISH CHOWDER.

3 lbs. of cod, or halibut, or any other firm white fish; 8 potatoes, sliced and parboiled; 1 sliced onion, large; ½ lb. fat salt pork, cut into dice; 2 cups of boiling milk, with a pinch of soda stirred in; 6 Boston crackers, split and buttered thickly; chopped parsley, pepper, and salt to taste; 1 lemon, pared and cut into thin slices; claret.

Fry the pork in its own fat; add the onions, and, when they are brown, drain from the fat. Put a layer of pork into the soup pot; then, one of potatoes, peppered; next, fish, onions, more pork, and so on. Pour in a glass of claret, then just enough boiling water to cover all. Stew gently half an hour. Line the tureen with buttered crackers; pour on the boiling milk, and set the tureen in boiling water until the chowder is done. Just before taking it up add the parsley. Boil one minute, and pour out.

OMELETTE WITH GRAVY.

6 or 8 eggs; 1 tablespoonful of cream; 1 scant cup of gravy left from or made of the remains of yesterday’s chickens; butter for frying.

Put a good piece of butter in a frying-pan, and when it hisses, pour in the beaten eggs. Shake and loosen them as they form; fold over in the middle; invert the pan over a hot dish, and pour hot, savory gravy around it.

BOILED CORN.

See Sunday of First Week in August.

POTATO SALAD.

See Sunday of First Week in August.

PEACH BATTER PUDDING.

12 rich ripe peaches, pared, but not stoned; 1 quart of milk; about 10 tablespoonfuls of prepared flour; 5 beaten eggs; 1 tablespoonful melted butter; 1 saltspoonful of salt.

Set the peaches closely together in a buttered pudding-dish; strew with sugar, and pour over them a batter made of the ingredients above named.

Third Week. Saturday. —— White Mock Turtle Soup. Calf’s Liver and Bacon. Breaded Egg-plant. Corn and Tomatoes. Made Mustard. String-Beans. —— Nutmeg Melons and Peaches. ——

WHITE MOCK TURTLE SOUP.

1 calf’s head, cleaned with the skin on; ½ lb. lean ham, cut into strips; 1 carrot; 1 onion; 1 turnip; bunch of sweet herbs; 4 tablespoonfuls of flour and the same of butter; 1 cup of milk; 6 quarts of water; pepper and salt.

Boil the head in the water with the ham, onion, turnip, and carrot sliced, and the chopped herbs. Cover, and stew slowly until the bones fall from the meat. Take out the head; return the bones to the soup. Divide the meat into two portions; set by one to cool for present use; put the other, highly seasoned, into a large bowl, and strain half the stock over it. When cool, set on the ice for to-morrow. Chop the calf’s ears, and the less desirable parts of the meat reserved for to-day, fine, and put back upon the bones in the soup. Boil gently half an hour. Meantime, put the butter into a frying-pan, and when hot, stir in the flour. It must not get at all brown. When it is again bubbling hot, stir in a cupful of the soup; boil one minute, and pour it out to cool. Strain your soup; stir in the cooled mixture; boil up and skim, when you have seasoned quite highly; put in three or four handfuls of meat-dice cut up from the fat, gelatinous parts of the cold head; simmer to a boil; pour into the tureen, add the milk, boiling hot, and send to table.

CALF’S LIVER AND BACON.

3 lbs. of fresh liver; 1 lb. of streaked bacon; juice of a lemon; 1 tablespoonful of flour, and same of butter; pepper, salt, and onion.

Soak the liver in cold water fifteen minutes; wipe dry, and cut in strips an inch wide, and three long. Cut as many thinner strips of bacon, and fry these three minutes in their own fat; take out and keep hot while you fry an onion—sliced—with the liver in the same fat. Salt, pepper, and dredge the liver in flour before it goes in. When it is done lay in two rows, the length of the dish, with a strip of bacon between each piece and the next. Strain the fat, and return to the pan with a cupful of hot water, the butter rubbed into the flour, and, when it has boiled up, the juice of a lemon. Pour over the liver. Pass mustard with this dish.

BREADED EGG-PLANT.

Slice half an inch thick, and lay in salt and water one hour, with a heavy plate on top to keep them under. Then wipe dry, dip in beaten egg, roll in cracker-crumbs, and fry in hot lard or dripping. Drain, pepper and salt them, and serve.

STRING-BEANS.

Be doubly careful, as the season advances, to pare off the toughening fibres on both sides. Cut in short pieces; boil in hot salted water forty minutes, drain, pepper, salt, and butter.

CORN AND TOMATOES.

8 large tomatoes, pared and sliced thin; 6 ears of corn, the grains shaved from the cob by successive strokes of a keen knife; sugar, pepper, salt, and butter.

Put corn and tomatoes together, and cook forty minutes. Season, and simmer ten minutes more. Pour out.

NUTMEG MELONS AND PEACHES.

Halve the melons, take out the seeds, and put a piece of ice in each half. Pile the peaches in a fruit-dish, or basket, with green leaves between.

Fourth Week. Sunday. —— Clear Soup. Larded Ducks. Succotash. Stewed Squash. Boiled Potatoes. —— Peach Ice-Cream. Cake. ——

CLEAR SOUP.

Take the fat from your soup-jelly; pour into a pot and heat until you can strain it off from the meat. Cut up the latter; season with salt and a little spice, and put back on the ice. There is still gelatine enough in it to make it valuable. Boil and skim your soup two or three minutes, and add a small cup of German sago which has been soaked in a little water one hour. When clear, serve.

LARDED DUCKS.

After cleaning and washing, lard the breasts of a pair of ducks with narrow strips of bacon. You must have a larding-needle for this, since both ends of the lardoons must project upon the same surface. Half roast the ducks; put on in a saucepan, with two cups of broth made by abstracting a cup of jelly from your soup-stock, thinning it with boiling water and seasoning it. Add a chopped onion and a glass of claret. Stew half an hour, or until tender; dish; take the fat from the gravy, thicken, boil and pour half over the ducks, the rest into a boat.

SUCCOTASH.

8 ears of corn—the grains cut off; about a pint of Lima beans; 1 tablespoonful of floured butter; pepper and salt; 1 cup of milk.

Boil corn and beans for nearly an hour in enough boiling water to cover them. Turn this off, add the milk; when this heats, butter, pepper and salt. Simmer ten minutes.

STEWED SQUASH.

Pare, seed, quarter, and cook soft in boiling salted water. Pour this off, and add a few tablespoonfuls of strained gravy from your ducks—or any other you may have. Beat the squash to pieces in this, in the saucepan; season well and stir until as stiff and smooth as apple sauce; then dish upon crustless slices of fried bread.

BOILED POTATOES.

See Saturday, Second Week in August.

PEACH ICE-CREAM.

1 quart of rich milk and as much sweet cream; 4 cups of sugar; 6 eggs; 1 quart of very ripe peaches pared and cut small.

Make as directed in full on Sunday of Second Week in July; but stir in the peaches just before closing the freezer for the second time, beating them well into the congealing cream. Unless they are very sweet, you would do well to dredge them in sugar before they go in.

Fourth Week. Monday. —— A Medley Soup. Casserole of Ducks, and Macaroni. Broiled Ham. Stewed Onions. Chopped Potatoes. —— Watermelons and Pears. ——

A MEDLEY SOUP.

Cut up the cold calf’s head—or the remains of it set by for the second time on yesterday—into dice. Save half to be added as a final touch to your soup. Put the rest with the skeleton of your ducks into the soup-pot, and cover with three quarts of water. When it has simmered three hours and boiled down one-third, strain and return to the fire, with half a cup of green peas, and the same of tomato-sauce—or you can put in, if more convenient, the remnants of the succotash and squash left from Sunday’s dinner. If you use the raw peas, simmer half an hour; if the cooked vegetables, but ten minutes. Add the meat-dice, boil up once, and serve.

CASSEROLE OF DUCKS AND MACARONI.

Make according to directions given for “Dijon Paté,” on Monday of Third Week in August, substituting macaroni boiled twenty minutes in hot salted water, then cut into quarter-inch lengths, for the boiled rice, and minced duck for the veal.

BROILED HAM.

Cut smooth slices of cooked ham, and broil five minutes over—or under—clear coals. Pepper and butter each, and give also a mere touch of French mustard.

STEWED ONIONS.

Top, tail, and skin the onions. Cook twenty minutes in boiling water; throw this off, and cover with milk. Simmer ten minutes, or until tender; stir in a lump of floured butter, season with pepper and salt; cook two minutes, and dish.

CHOPPED POTATOES.

Chop coarsely cold boiled potatoes. Have ready in a saucepan a little good dripping, well flavored. As it heats, put in the potatoes, and stir until smoking hot all through.

WATERMELONS AND PEARS.

Keep the watermelons on ice for some hours before you send them to table. Lay upon a large flat dish, and serve the pears in a fruit-dish or basket.

Fourth Week. Tuesday. —— Farina Soup. Haricot of Mutton. Moulded Potato. Raw Tomatoes. —— Baked Berry Dumplings. Iced Tea. ——

FARINA SOUP.

2 lbs. of lean coarse beef; 2 lbs. of mutton-bones; 1 onion; 1 grated carrot, and 1 grated turnip; bunch of herbs; pepper and salt; ½ cup of farina, soaked two hours in a cup of milk; 3 qts. of water.

Crack the bones and chop the meat and onion. Put these on with the other vegetables, the herbs, and water, and boil slowly three or four hours. Strain, cool, skim and season. Put in the farina with a pinch of soda, and simmer half an hour.

HARICOT OF MUTTON.

3 lbs. of lean mutton; 1 onion; 1 cup of gravy taken from your soup; 1 dessertspoonful of tomato catsup; 1 carrot; 1 cup of green peas; 1 glass of sherry; 2 spoonfuls of butter; browned flour for thickening the gravy; pepper and salt.

Cut the mutton into strips three inches long by one wide, and fry these, with the sliced onion, in the butter. Have ready the gravy in a saucepan, and put in the meat. Stew slowly nearly an hour. Then add the carrot, parboiled and sliced, and the peas. Stew twenty minutes; thicken the butter used for frying with browned flour, add pepper, salt, and the catsup; pour into the stew, and cook three minutes. Add the wine; boil up, and serve in a deep dish.

MOULDED POTATO.

Mash the potato smooth, working in a little milk, butter, and salt. Grease a pudding-mould; press the potato in firmly, and turn out upon a hot dish.

RAW TOMATOES.

See Friday of First Week in August.

BAKED BERRY DUMPLINGS.

1 quart of prepared flour; 2½ tablespoonfuls of lard and butter mixed; 2 cups of milk, or enough to make a soft dough.

Roll out a quarter of an inch thick; cut into oblong pieces, rounded at the corners. Put blackberries or huckleberries in the middle, sprinkle with sugar, and bring the edges together, pinching them to keep them from parting. Put into the oven with the joined edges downward, and bake forty minutes. Glaze with butter just before taking them up.

Fourth Week. Wednesday. —— Squirrel Soup. Fricasseed Chicken. Boiled Rice. Scalloped Tomatoes. Lima Beans. —— Fruit. Iced Coffee and Ellie’s Cake. ——

SQUIRREL SOUP.

2 large fine gray squirrels, skinned, cleaned and cut up, 1 lb. lean corned ham, cut into dice; 1 onion; 2 blades of mace; a little cayenne; juice of a lemon; browned flour; 3 quarts of cold water; dripping; 2 tablespoonfuls of butter.

Fry squirrel and onion in the dripping to a light brown. Drain off the fat and put them into the soup-pot with the water, ham, and mace. Cover closely, and stew until the meat is in rags, and the water reduced one-third. Strain, cool, and skim; season and put over the fire. When it boils, skim well, and stir in the butter, cut up in browned flour. When it has thickened, add the lemon-juice and serve.

FRICASSEED CHICKEN.

Clean, wash and cut up a pair of full-grown chickens. Wash, but do not soak. Put into a pot with half a pound of fat salt pork, cut very thin, and enough cold water to cover them. Heat very slowly, and cook until tender. When done add a chopped onion, with chopped parsley and pepper. Cover again, and five minutes later, stir in a great tablespoonful of butter rolled in flour. Heat in another saucepan a cup of milk; add two beaten eggs; boil one minute. Arrange the chickens upon a dish; strain the gravy; stir in the milk and eggs, and without putting again over the fire, pour over the fowls.

BOILED RICE.

Wash well in several waters. Strain a half cupful of your chicken gravy with an equal quantity of soup; add a little boiling water, and put on with the rice in a farina-kettle. When it is quite soft, and has absorbed all the broth, salt it, and stir in a little boiling milk in which has been melted a teaspoonful of butter, and a little minced parsley. Turn into a hot dish, when it has soaked up the milk, and pass grated cheese with it.

SCALLOPED TOMATOES.

Pare and slice fine ripe tomatoes. Put into a bake-dish with alternate layers of buttered bread-crumbs. Season each stratum of tomato with pepper, salt and sugar. Bake covered, until very hot—then, brown. The uppermost layer should be of crumbs.

LIMA BEANS.

See Wednesday, First Week in August.

FRUIT.

Dispose to the best advantage in baskets or dishes, with a garnishing of green leaves.

ICED COFFEE AND ELLIE’S CAKE.

See Monday, Second Week in August, for Iced Coffee. For Ellie’s Cake, please consult “GENERAL RECEIPTS, NO. 1, OF COMMON SENSE IN THE HOUSEHOLD SERIES,” page 326.

Fourth Week. Thursday. —— Ham and Veal Soup. Beefsteak Pudding. Stuffed Egg-plant. Mashed Potatoes. Summer Salad. —— Peach Trifle. ——

HAM AND VEAL SOUP.

2 lbs. of lean ham—that near the hock will do—cut into strips; 2 lbs. of lean veal; 2 carrots; 2 onions; 1 blade of mace; ¼ of a cabbage heart, minced and parboiled; 2 lemons; pepper; 4 quarts of water; 1 tablespoonful of flour wet up in cold water.

Put on meat, chopped vegetables, and water, and cook for four hours. Strain, cool, and take off the fat. The vegetables should be pulped through the colander. Return to the fire, boil and skim for five minutes; having seasoned with pepper, stir in the flour; boil three minutes, and pour out.

BEEFSTEAK PUDDING.

2½ lbs. of rumpsteak; 1 quart of prepared flour; ¼ lb. powdered suet, chopped with the flour; pepper; salt; a very little minced parsley; 1 small pickled onion, chopped; nearly a cupful of broth, taken from the soup, cooled and skimmed.

Make a paste of the suet and salted flour mixed with a little ice-water. Roll it out and line a round bowl with it. Cut the meat into dice; pepper and salt each piece, and roll in flour. Put them inside of the paste; strew over them the parsley and pickle, and pour in the cold gravy. Cover the top with a paste-crust, overlapping the greased edges of the bowl; press this down firmly all around; envelop all in a stout cloth, tied tightly under the bottom of the bowl; plunge into boiling water and cook, at a steady boil, two hours and a quarter. Untie the cloth, invert the bowl with care over a hot dish; turn out the pudding, and serve at once.

STUFFED EGG-PLANT.

Parboil for ten minutes. Slit down the side, and take out the seeds. Prop open the cut with a bit of clean wood, and lay in salt and water for one hour. Stuff with a force-meat of crumbs, fat salt pork, salt, pepper, nutmeg, parsley, and a bit of onion, all chopped. Moisten with a good gravy. Wind soft string about the egg-plant, to keep the cut closed, and bake, putting a cupful of weak broth in the dripping pan. Baste frequently; at first, with butter and water, then with the gravy. Baste twice with butter at the last. Lay the egg-plant in a deep dish; add to the gravy a tablespoonful of butter rolled in flour, and, when this boils, two or three spoonfuls of milk or cream. Just boil, and pour upon the egg-plant.

MASHED POTATOES.

Whip boiled potatoes light with a fork; beat in milk, butter, and salt, and heap like rock-work upon a hot dish.

SUMMER SALAD.

2 heads of lettuce; a handful of water-cresses; 5 very tender radishes, scraped and cut up; 1 cucumber, pared, laid in ice-water for an hour, then sliced; 3 hard-boiled eggs; 2 teaspoonfuls of white sugar, and 1, each, of salt, pepper, and made mustard; 2 tablespoonfuls of salad oil, and 6 of vinegar.

Rub sugar, salt, pepper, and mustard, to a paste with the oil. Pound the yolks fine, and work in. Then whip in, very gradually, the vinegar. Arrange the vegetables, all cut up neatly, in a salad-bowl, and strain the dressing over it. Garnish with the whites, sliced, laid around in a chain, with a nasturtium flower in every two or three links.

PEACH TRIFLE.

12 fine peaches, pared and sliced very thin; 1 package Coxe’s gelatine; 2 cups white sugar; 1 pint of boiling and 1 cup of cold, water; 1 cup of rich, sweet cream, with a pinch of soda dissolved in it, then whipped light in a syllabub-churn.

Soak the gelatine two hours in the cup of cold water. Put it, with peaches and sugar, into a bowl; cover, and let stand an hour. Then pour on the boiling water; stir and mash the peaches, and strain through muslin. When cold and slightly congealed, beat in quickly, a spoonful at a time, the whipped cream. It should be thick and white, or faintly colored. Form in a wet mould set an ice. Eat with cake.

Fourth Week. Friday. —— Cauliflower Soup, without Meat. Fillets of Halibut, with Potatoes. Beef’s Tongue, with Peas. Green Corn Pudding. Raw Cucumbers. —— Melons, Peaches, and Pears. ——

CAULIFLOWER SOUP, WITHOUT MEAT.

1 fine cauliflower; 2 tablespoonfuls of butter rolled in 1 of flour; 1 onion; bunch of parsley; 2 blades of mace; 2 quarts of water; 2 cups of milk; pepper and salt; a pinch of soda in the milk.

Cut the cauliflower into bunches, reserving about a cupful of small clusters to put whole into the soup. Chop the rest, also the onion and herbs, and put on in the water, with the mace. Cook an hour, and rub through a colander. Return the purée, thus obtained, to the pot, and season with pepper and salt. As it boils, stir in the whole clusters, previously boiled tender in hot, salted water, and left to cool. When the soup is again hot, put in the floured butter; stir until this has thickened; pour into the tureen, and add the boiling milk. Pass sliced lemon and cream crackers with it.

FILLETS OF HALIBUT, WITH POTATOES.

3 lbs. of halibut, cut into strips three inches long, one wide, and three-quarters of an inch thick; 3 tablespoonfuls of butter; pepper; salt; 1 teaspoonful of anchovy paste; a pinch of cayenne; a little boiling water; juice of a lemon.

Lay the slices of fish in salt and water for half an hour. Wipe them dry. Have ready the butter in a saucepan, with pepper and salt. When it is hot, put in the pieces of fish, and cook gently, without browning, until tender.

Meanwhile, cut some potatoes round with your “gouge,” or, if you have none, into neat squares; parboil and drain them, and simmer ten minutes in enough hot milk to cover them; then stir in a lump of butter; season with pepper and salt. Cook five minutes; drain the liquid into another saucepan, and keep the potatoes hot. Lay the fish in order upon a hot dish, the potatoes around it, and set over hot water, while you thicken the milk in which the potatoes were boiled (never omitting the pinch of soda), with a little flour. Boil up, add the butter used for cooking the fish, and the anchovy sauce. Squeeze a small lemon over the fish, and pour on the hot sauce.

BEEF’S TONGUE WITH GREEN PEAS.

Parboil a corned tongue. Take it from the water, trim off the root and pare away the skin. Put into a broad saucepan with a cup of yesterday’s soup, half a minced onion, a teaspoonful of sugar, a little parsley and pepper. Cover, and cook slowly one hour, or until tender. Slice round, and lay upon a hot dish. Heap each slice with a great spoonful of green peas boiled in hot salted water, drained well, and seasoned with butter, salt, and pepper. Strain the gravy, add a little of the water in which the tongue was boiled, a small spoonful of made mustard—French mustard if you have it—the juice of half a lemon, and thicken with browned flour. Boil up and serve in a boat.

GREEN CORN PUDDING.

See Friday of First Week in August.

RAW CUCUMBERS.

Pare, lay in ice-water one hour; slice, and pile upon pounded ice in a glass dish, passing the condiments with them.

MELONS, PEACHES, AND PEARS.

Serve the melons upon flat dishes; the peaches and pears in fruit-salvers or in fancy baskets, with green leaves and flowers disposed tastefully among them. All would be the more refreshing for having lain in the ice-box or refrigerator awhile.

Fourth Week. Saturday. —— Beef Stock Soup. Boiled Ham. Onion Tomato Sauce. Squash au Gratin. Stripped Potatoes. —— Whole Peach Pie. ——

BEEF STOCK SOUP.

5 lbs. of beef, and as many of bones; 2 carrots; 2 onions, sliced and fried in dripping; 2 turnips; bunch of herbs; 7 quarts of water; 2 teaspoonfuls essence of celery, or 3 stalks of the green plant, with the tops cut off; pepper and salt; dice of fried bread; 1 large spoonful of tomato catsup.

Cut up the meat, and chop the vegetables. Put with the herbs and cracked bones into a pot, and pour on two quarts of water. Heat slowly, and after it has boiled one hour, skim well, and add the other five quarts—also cold. Cook steadily four or five hours longer, then strain, rubbing the vegetables to pieces. There should be at least five quarts of liquid. If, in the boiling, it has lost too much, you should have replenished the pot with boiling water. Take out two quarts for to-day’s soup. Return meat and bones to the fire, and pour the rest of the soup over them with another quart of cold water. Cover very closely and simmer at the back of the range two hours longer. Then set away in an earthenware vessel, having seasoned it, and when cold, put on ice. You will now have made soup-stock for three days.

Cool the portion kept out for to-day; take off all the fat, season and re-heat it. Boil gently and skim well. Stir in the catsup, and pour upon the fried bread already put into the tureen.

BOILED HAM.

Wash a ham thoroughly, scrubbing off all the rusty parts with the dust. Put on in plenty of cold water, and boil twenty minutes to the pound. Let it get almost cold in the water. If possible, do this on Friday, and do not skin until perfectly cold on Saturday. The fat will then be white and prettily pitted, and the skin leave it easily. Twist frilled paper about the shank, and lay in a bed of curled fresh parsley. Carve in thin slices.

ONION TOMATO SAUCE.

2 quarts of ripe tomatoes; 1 onion, chopped; 1 tablespoonful of chopped parsley; 2 teaspoonfuls sugar; pepper and salt to taste; 1 tablespoonful of butter rolled in flour.

Pare the tomatoes, and slice thin. Stew with the onion half an hour; then pulp through a colander; return to the saucepan with the seasoning, and when again hot, stir in the parsley and floured butter. Boil gently three minutes.

SQUASH AU GRATIN.

Boil and mash, as usual, pressing out the water. Beat up with a good bit of butter, season with pepper and salt; finally whip in two or three tablespoonfuls of milk and a raw egg. Pour into a buttered pudding dish; strew thickly with fine crumbs and bake in a quick oven to a light brown.

STRIPPED POTATOES.

Peel and cut potatoes lengthwise into strips. Lay in ice-water half an hour. Dry between two clean towels, and fry to a pale brown in hot, salted lard. Shake in a heated colander to clear them of the fat, and turn into a dish lined with a napkin.

WHOLE PEACH PIE.

Pare ripe peaches without removing the stones. Have your pie-dishes ready lined with a good paste, fill with the peaches; strew these with sugar, and cover with crust. Bake in a steady oven. Sift sugar over it, and eat fresh, with cream poured upon each slice.

SEPTEMBER.

First Week. Sunday. —— Vermicelli Soup. Roast Beef and Browned Potatoes. Fried Egg-plant. Boiled Green Corn. Raw Tomatoes. —— Narcissus Blanc-Mange. Iced Coffee and Sliced Cake. ——

VERMICELLI SOUP.

Take the fat from the top of your soup-stock; dip out rather more than half. Add a little seasoning to that which remains, and return to the ice. Should the weather be very warm it will be wise to heat all together, and then divide, returning the smaller portion to the ice. Warm the stock designed for to-day with the remains of yesterday’s tomato sauce; and when it begins to boil, strain through thin, coarse muslin. Put back over the fire, and take off all the scum that rises in ten minutes’ boil. Then put in a scant cupful of vermicelli, which has been broken up small, boiled five minutes in very hot water, and drained. Simmer five minutes, and pour out.

ROAST BEEF AND BROWNED POTATOES.

Have all gristly parts of the beef cut away, and such bones removed as will injure the shape, or embarrass the carver. Put the beef into a dripping-pan, throw a cupful of boiling water over it, and roast ten minutes per pound, basting very often and copiously. Just before taking it up, dredge with flour and baste once with butter. After dishing the meat, pour the top from the gravy; add a little boiling water; put it into a saucepan, and thicken with browned flour. Pepper, and serve after a brief boil.

BROWNED POTATOES.

Boil, and strip off the skins of large, fair potatoes. Half an hour before you take up the meat pour off the fat from the gravy; lay your potatoes in the dripping-pan, and cook brown, basting frequently. Lay about the meat when dished.

FRIED EGG-PLANT.

Slice half an inch thick, and lay in salt water one hour, with a heavy plate on top to keep under the water. Pare each slice. Make a batter of two eggs, a cup of milk, a little salt, and flour for thin batter. Wipe the egg-plant perfectly dry; dip each slice in the batter, and fry in hot dripping. Drain well, and serve on a heated flat dish.

BOILED GREEN CORN.

Strip off all but the thin husk next the corn. Turn this down, and pick off the silk from the grains. Replace the husk, tie a thread about it to keep it smooth, and cook the corn from thirty to forty minutes, according to size and age. Pull off the husk; break the stalk close to the ear, and serve, wrapped in a napkin.

RAW TOMATOES.

Pare and slice; put into a salad dish, and dress as follows: Rub one teaspoonful of sugar, and half as much each of pepper, salt, and French or other made mustard, smooth with two tablespoonfuls of salad-oil. Beat in, a little at a time, five tablespoonfuls of vinegar, and half a teaspoonful extract of celery. Pour over the tomatoes, and set on ice until wanted.

NARCISSUS BLANC-MANGE.

1 quart of milk; 1 package Cooper’s gelatine, soaked in 2 cups of cold water; yolks of 4 eggs, beaten light; 2 cups white sugar; 1 large cup of sweet cream, whipped with a little powdered sugar, and flavored with vanilla; rose-water for the blanc-mange.

Heat the milk to scalding. Stir in the sugar and gelatine, and when these are dissolved, beat in the yolks, and cook two minutes. Turn out into a shallow dish to cool. When it begins to form, put, a few spoonfuls at a time, into a bowl, and whip vigorously, flavoring with rose-water. When it is a yellow sponge, put into a wet mould, with a cylinder in the centre. Do this on Saturday. On Sunday turn into a dish, and fill the hole in the middle with whipped cream, just churned. Lay more whipped cream about the base. Like all other preparations of gelatine, this should be kept upon ice until you are ready to use it.

ICED COFFEE AND SLICED CAKE.

Make the coffee at breakfast-time. It should be very strong. While hot add one-fourth as much boiling milk. When cool put on ice, and serve with more ice in the tumblers. Send around a basket of cake with it.

First Week. Monday. —— Ham and Egg Soup. Braised Larded Beef. Chopped Potatoes and Corn. Cucumbers and Onion Salad. Stewed Squash. —— Peaches and Cream. ——

HAM AND EGG SOUP.

A ham-bone broken to bits; 1 quart of cold water; 3 pints of good stock; as many poached eggs as you have people at table; a little pepper; ½ cup of rice.

Boil your ham-bone in a quart of water until the liquid is reduced one-half. Strain off the stock from the meat and bones in the jar or bowl; add the ham broth and half a cup of well-soaked rice. Simmer until this is soft, skimming often, and pour into the tureen. Lay the poached eggs, neatly trimmed, round upon the top.

BRAISED LARDED BEEF.

Lard yesterday’s cold roast with strips of fat salt pork; lay in a broad saucepan; half cover with gravy, and strew minced onion over it. Cover closely and stew slowly at back of the range one hour. Dish the meat; boil down the gravy fast for a few minutes, and pour over it.

CHOPPED POTATOES AND CORN.

Split each row of grain upon cobs of cold boiled corn, and cut them off clean. Add twice as much chopped cold boiled potatoes. Have a little good dripping hot in a frying-pan. Put in potatoes and corn and stir until very hot, but do not let them brown. Serve in a deep dish.

CUCUMBER AND ONION SALAD.

Pare the cucumbers and lay in ice-water one hour. Do the same with the onions in another bowl. Then slice them in the proportion of one onion to three large cucumbers, and arrange in a salad-bowl, and season with vinegar, pepper, and salt.

STEWED SQUASH.

Pare, quarter and boil the squash in hot salted water. Drain, mash very smooth, and put back over the fire with a few spoonfuls of milk, a little chopped parsley, and a good lump of butter, rolled in flour. Stew five minutes, after the boil begins, stirring well from the bottom most of the time. Pour into a deep dish.

PEACHES AND CREAM.

See Wednesday of First Week in August.

First Week. Tuesday. —— A Hash Soup. Kidneys Sautés with Wine. Baked Omelette aux Fines Herbes. String-Beans. Cauliflower au Gratin. —— Syllabub and May’s Cake. ——

A HASH SOUP.

The remains of your roast beef—bones cracked, and meat, skin, etc., chopped; 6 potatoes, boiled and mashed; bunch of herbs, chopped; 1 sliced onion; salt and pepper; 3 quarts of water; 2 tablespoonfuls of butter, rolled in flour; 1 tablespoonful of walnut catsup.

Put on meat, bones, herbs, onion, and water, and simmer two hours, until the nourishment is all drawn from them. Strain, cool, take off the fat; rub in the potatoes through a colander, and season. When it is again hot, stir in the floured butter, and after boiling one minute, the catsup. Pour into the tureen. If you have any soup left from yesterday, you may add it to this, when the potatoes go in.

KIDNEYS SAUTÉS WITH WINE.

Cut the kidneys into thin slices, and cook ten minutes in a little dripping in a frying-pan. Take out and lay upon a hot-water dish, covering closely. Add to the dripping in the pan a little gravy—beef will do, or a little of your soup; season with a chopped onion, parsley, salt and pepper, and thicken with browned flour. Boil up; add a glass of good wine and the juice of half a lemon. Pour upon the kidneys, and set in boiling water five minutes. If kidneys are cooked too long they toughen.

BAKED OMELETTE AUX FINES HERBES.

7 eggs; ½ cup of milk in which has been dissolved a quarter teaspoonful of corn-starch; 1 tablespoonful minced herbs; pepper and salt; butter and onion.

Beat the yolks very smooth, and whip in the milk; then stir in the frothed whites. Put a tablespoonful of butter in a round, rather shallow bake-pan; add the chopped herbs and a little finely minced onion. Set upon the upper grating of the oven until it begins to simmer. Pour in the omelette and bake quickly until high, and delicately browned. Run a sharp knife quickly around the edge and invert the dish upon a hot platter. Or, if your bake-dish is presentable, serve in it. Eat at once, as it soon falls.

STRING-BEANS.

Cut off both ends, and pare the strings from both sides. Cut into short pieces, and cook thirty minutes, or until tender, in boiling salt water. Drain, season with pepper, salt and butter, and serve in a deep dish.

CAULIFLOWER AU GRATIN.

Cook a cauliflower—tied up in a net—in boiling salt water, fifteen minutes. Drain, clip into small clusters, and lay in a stone-china or block-tin dish. Pour a cup of drawn butter over it; strew thickly with fine crumbs, and brown upon the upper grating of a brisk oven.

SYLLABUB AND MAY’S CAKE.

Whip a pint of cream to a stiff froth in your syllabub-churn, sweetening as you go on, with half a cup of powdered sugar. When it is a snowy mass upon the sieve upon which you have laid it as it rises, beat in a glass of wine. Set upon ice until wanted, then fill into glasses.

MAY’S CAKE.

Please consult “BREAKFAST, LUNCHEON AND TEA,” page 338.

First Week. Wednesday. —— Ayrshire Broth. Chickens à la Française. Succotash. Sweet Potatoes. Apple Sauce. —— Blackberry Shortcake, Hot. ——

AYRSHIRE BROTH.

Knuckle of veal—well cracked—about 4 lbs.; 3 onions; ½ lb. of lean ham; 2 turnips; bunch of parsley; 1 scant cup of barley soaked two hours in a little milk.

Put on meat, bones, and barley, and stew slowly in a gallon of water three hours. Then add the vegetables, cut into neat dice, parboiled, and left to cool. Cook gently one hour and a half. Strain without pressing. Pick out the meat and bones, and return to the soup-pot with three pints of broth. Add a quart of cold water; cook, covered, one hour more, and season well. Turn into a jar or bowl, and when cold, set on ice for to-morrow’s soup. Cool that meant for to-day; skim, season, and put over the fire with the barley and vegetables. When it begins to boil, pour into the tureen.

CHICKENS À LA FRANÇAISE.

Boil, and then blanch a sweetbread by dropping it into cold water. Then chop, mix with the pounded boiled livers of the chickens, and one-sixth as much bread-crumbs as you have meat. Season. Have ready, cleaned and washed, a pair of nice chickens. Fill with this force-meat. Cover the breasts and sides with thin slices of fat salt pork; put into a dripping-pan; pour about them a large cupful of boiling water, and roast—basting often—one hour. Take off the pork; lay it in the gravy, and dredge the fowls with flour. As this browns, baste well, with butter once, three times with gravy. Take up and keep hot while you strain; cool, skim and thicken the gravy. Have ready cooked a cup of rice measured when raw—which has been boiled in the water used for cooking the sweetbread and livers, then seasoned. Make a broad, flat-topped mound of it upon a dish; lay the chickens on it, and pour a little of the gravy over them. Serve the rest in a boat.

SUCCOTASH.

Cut the corn from eight or ten cobs; mix this with one third the quantity of Lima beans, and cook one hour in just enough water to cover them. Drain off most of the water; add a cupful of milk, with a pinch of soda stirred in. When this boils, stir in a great spoonful of butter rolled in flour; season with pepper and salt, and simmer ten minutes longer.

SWEET POTATOES.

Select those of uniform size; parboil them, with the skins on. Peel and lay in a baking-pan. Bake until soft to the grasp, glazing with butter just before you take them up.

APPLE SAUCE.

Peel and slice juicy tart apples, and stew with just enough water to keep them from burning, until broken to pieces. Stir deeply and well, often. Beat a good lump of butter into them while hot, sweeten abundantly, and season with nutmeg. Mash and beat all the lumps to smoothness, or take them out.

BLACKBERRY SHORTCAKE—HOT.

2 quarts of sifted flour; 3 tablespoonfuls of butter, and 2 of lard; 2½ cups of buttermilk, or sour, thick milk; yolks of 2 eggs, beaten light; 1 teaspoonful of soda, dissolved in hot water, and the same quantity of salt.

Rub the shortening into the salted flour. Add beaten yolks and soda to the milk, and make out the paste quickly. Roll into two sheets—that intended for the upper crust half an inch thick, the lower, rather thinner. Lay the batter in a well greased baking-pan; cover thickly with the berries; sugar them; put on the top crust, and bake about twenty-five minutes to a nice brown. Cut into squares and eat—splitting these open—with sugar and butter.

First Week. Thursday. —— Tomato Soup. Boiled Leg of Mutton with Caper Sauce. Mashed Potatoes. Stewed Egg-plant. Lima Beans. —— Peach Fritters. ——

TOMATO SOUP.

Peel and slice twelve large tomatoes, and stew twenty minutes. Rub through a colander to a pulp; season this with pepper, salt, and sugar. Take the fat from the top of your cold soup-stock, and put the latter over the fire. Simmer half an hour; strain out meat and bones. Boil and skim three minutes, and add the tomato sauce. Cook gently ten minutes; stir in a tablespoonful (even) of corn-starch wet with cold water. Boil up and pour out.

BOILED LEG OF MUTTON.

Cook in plenty of hot salted water, allowing twelve minutes to the pound. Take out when done, wipe carefully; dish, and rub all over with butter. Serve with caper sauce.

CAPER SAUCE.

Take a cupful of the liquor in which the meat has been boiled. Put on in a saucepan; boil and skim for a moment; stir in two tablespoonfuls of butter rubbed into a heaping teaspoonful of flour. Stir over the fire five minutes, add the juice of a lemon, pepper, and two dozen pickled capers—or, if you have not these, pickled nasturtium seed. Send to table in a boat. Save the rest of the pot-liquor for soup.

MASHED POTATOES.

Prepare as usual, whipping light with a fork, and heaping upon a hot dish.

STEWED EGG-PLANT.

Soak and stuff as directed on Thursday, Fourth Week in August, but instead of baking it, put on in a cupful of your soup-stock, and stew, closely covered, one hour, or until very tender. Take up and keep hot in a deep dish. Stir a lump of butter rolled in flour into the gravy; boil up and pour over the egg-plant.

LIMA BEANS.

Shell, and cook about forty minutes in boiling, salted water. Drain, pepper, salt and stir in a good lump of butter when dished.

PEACH FRITTERS.

1 quart of flour; 1 cup of milk; ⅓ cup of yeast; 2 tablespoonfuls of sugar; 4 eggs; 2 tablespoonfuls of butter; a little salt; ripe, freestone peaches, pared and stoned.

Sift the flour into a bowl; work in milk and yeast, and let it rise five or six hours. Then, beat eggs and sugar light with butter, salt, and stir into the risen dough. Knead faithfully with your hands. Pull off bits nearly as large as an egg. Flatten and put in the centre of each a peach (pared), from which the stone has been slipped out through a slit in one side. Close the dough over it; make into a round ball, and lay upon a floured pan for the second rising. The balls must not touch each other. In an hour they should be light. Fry as you would doughnuts, but more slowly. Drain in a colander, and eat hot with brandy-sauce.

First Week. Friday. —— Fish Soup. Mutton Batter Pudding. Stewed Tomatoes and Corn. Cream Potatoes. Picklette. —— Apple Cake with Cream. Iced Coffee. ——

FISH SOUP.

2 quarts of broth; 2 lbs. of halibut, rock, or other white fish; 2 onions; salt and cayenne; juice of half a lemon; dripping for frying.

Cut the fish into neat strips; take out the bones. Remove the fat from the cold pot-liquor set by yesterday, put in the fish-bones, and put on to stew down. Fry the sliced onions; drain from the fat; lay in the bottom of your soup-pot; put the fish upon them; put in a little broth, and simmer gently one hour. Take out the fish, dredge each piece with flour, and return to the kettle. Cover with two quarts of the strained stock, and cook, slowly, half an hour. Add cayenne and lemon, and pour out.

MUTTON BATTER PUDDING.

2 cups of milk; 1 large cupful of flour; 2 eggs; neat squares of cold mutton, freed from skin and fat; pepper and salt; some melted butter, heated with tomato catsup.

Make a batter of the milk, eggs and flour. Lay the meat in the melted butter, pepper and salt; butter a pudding-dish; pour in a little of the batter; then add the meat soaked well in the butter; pour in the rest of the batter, and bake one hour in a steady oven. Serve at once.

STEWED TOMATOES AND CORN.

Pare and slice six large tomatoes and one small onion. Cut the corn from four cobs, mix up well together, and stew half an hour. Season with pepper, salt and butter, stew again ten minutes, and pour out.

CREAM POTATOES.

Pare and cut the potatoes into small squares or rounds. Cook twenty minutes in boiling water, a little salt. Turn this off; add a cupful of milk; and when this bubbles up a tablespoonful of butter with a teaspoonful of water wet up with cold milk, also, a little chopped parsley. Simmer five minutes and pour out.

APPLE CAKE WITH CREAM.

2 cups of powdered sugar; 3 cups of prepared flour; ½ cup of corn-starch, wet with a little milk; ½ cup of butter creamed with the sugar; ½ cup of sweet milk; the whites of six eggs, whipped stiff.

Add the milk to the creamed butter and sugar; the corn-starch, then the flour and whites alternately. Bake in jelly-cake tins.

FILLING.

3 tart, well-flavored apples, grated; yolks of 2 beaten eggs; 1 cup of sugar; 1 lemon, juice, and half the grated rind.

Beat yolks, sugar, and lemon together. Grate the apples directly into this mixture. Put into a custard-kettle, with boiling water outside of it, and stir to a boil. When cold, put between the cakes. Eat fresh with cream.

ICED COFFEE.

See Sunday of this Week.

First Week. Saturday. —— White Stock Soup. Mock Quails. Kidney-Beans. Corn Fritters. Potatoes à la Lyonnaise. —— Cabinet Pudding. ——

WHITE STOCK SOUP.

6 lbs. knuckle of veal; ½ lb. lean bacon; 2 tablespoonfuls of butter rubbed in 1 of flour; 2 onions; 2 carrots; 2 turnips; 3 cloves stuck in an onion; 1 blade of mace; bunch of herbs; 6 quarts of water; pepper and salt; 1 cup of boiling milk.

Cut up the meat and crack the bones. Slice carrots, turnips, and one onion, leaving that with the cloves whole. Put on with mace, and all the herbs except the parsley, in two quarts of cold water. Bring to a slow boil; take off the scum, as it rises, and at the end of an hour’s stewing, add the rest of the cold water—one gallon. Cover and cook steadily, always gently, four hours. Strain off the liquor, of which there should be about five quarts; rub the vegetables through the colander, and pick out bones and meat. Season these highly, and put, as is your Saturday custom, into a wide-mouthed jar, or a large bowl. Add to them three quarts of stock, well salted, and, when cold, keep on ice. Cool to-day’s stock; remove the fat; season, put in chopped parsley, and put over the fire. Heat in a saucepan a cup of milk, stir in the floured butter; cook three minutes. When the soup has simmered ten minutes after the last boil, and been carefully skimmed, pour into the tureen, and stir in the hot, thickened milk.

MOCK QUAILS.

Cut slices about four inches square, and half an inch thick, from a leg of veal; flatten with the side of a hatchet, and dip in beaten egg. Make a force-meat of a cold boiled sweetbread, chopped fine, a little minced fat pork or ham, a few oysters, also minced, and a seasoning of pepper, cloves, nutmeg, and a pinch of grated lemon-peel. Wet with oyster-liquor, and the juice of half a lemon. Spread the slices with this, and roll each up tightly. Bind with soft thread, and lay in a broad saucepan. Half cover with broth borrowed from your soup, cooled and skimmed. Cover and stew slowly nearly one hour. Make the remnants of the force-meat—adding a few bread crumbs—into small balls. Roll in flour and set in the oven until browned. Five minutes before you take up the meat, roll these in beaten yolk of egg, once and again, until thickly coated. Let them stand to cool while you take up the “quails.” Lay them upon a hot dish; clip and gently withdraw the threads. Strain the gravy; add a little boiling water; thicken with browned flour; stir in a spoonful of butter, and when it boils, drop in the “quail eggs.” Simmer just one minute, and pour over the meat.

KIDNEY-BEANS.

Shell; cook in boiling salted water thirty minutes, or until tender; drain, dish, and season with pepper, butter and salt.

CORN FRITTERS.

2 cups of grated corn; 2 eggs; 1 cup of milk; flour for thin batter; a pinch of soda; salt; 1 tablespoonful melted butter.

Mix and fry as you would griddle-cakes.

POTATOES À LA LYONNAISE.

Parboil and chop some potatoes; heat a little good dripping or butter in a frying-pan. Stir in half a minced onion, for every eight potatoes, with a teaspoonful of chopped parsley. When they have cooked one minute, add the potatoes, and stir until all are tender, but not browned. Drain, pepper, salt and dish.

CABINET PUDDING.

2 cups of prepared flour; 3 tablespoonfuls of butter, creamed with the sugar; 5 eggs; 1 cup of sugar; ½ lb. raisins, seeded, and cut in three pieces each; ½ cup of milk; ½ lemon—juice and grated peel.

Add the beaten yolks to the creamed butter and sugar; then the milk and flour, alternately with the whites. Lastly, stir in the fruit, dredged with flour; pour into a buttered mould, and boil two hours and a half.

Eat hot with liquid sauce.

Second Week. Sunday. —— Tapioca Soup. Roast Ducks. Stuffed Tomatoes. Cauliflower with Sauce Tartare. Sweet Potatoes. —— Melons, Peaches, and Pears. Black Coffee, Crackers and Cheese. ——

TAPIOCA SOUP.

Take the fat from your soup-stock. Dip out two quarts, add one large cup of boiling water, and strain into the soup-kettle. Heat to a slow boil; skim carefully; add half a cup of grained tapioca, soaked two hours in a little cold water; cook until this is clear; put in what additional seasoning your taste demands, with a glass of wine, and a teaspoonful of celery essence, and pour out.

ROAST DUCKS.

Put sage and onion in the stuffing for one; make that intended for the other, of bread-crumbs, seasoned with pepper and salt, and wet up slightly with milk. Lay the ducks in the dripping-pan; pour boiling water over them, and roast, basting often, until tender and brown. Dish; take the fat from the gravy; season, thicken with browned flour and boil up. Serve in a gravy-boat.

STUFFED TOMATOES.

Choose enough large, smooth tomatoes to fill a shallow pudding-dish. Cut a slice from the top of each, scoop out the inside. Chop the pulp with a little cold meat, taken from your soup, a sprinkling of minced onion, and the grated corn from two cobs. Season with pepper, salt and butter; fill the tomatoes, put on the top slices; fill the interstices with the force-meat, pour on a little gravy, cover and bake forty minutes—then brown.

CAULIFLOWER WITH SAUCE TARTARE.

Boil a large cauliflower—tied in netting—in hot salted water, from twenty-five to thirty minutes. Drain; serve in a deep dish with the flower upwards, and pour over it a cup of drawn butter, in which has been stirred the juice of a lemon, and a half teaspoonful of French mustard, mixed up well with the sauce.

SWEET POTATOES.

Please see Wednesday of First Week in September.

MELONS, PEACHES, AND PEARS.

Serve the melons upon a flat dish; the other fruit in baskets, or upon fruit-stands, garnished with leaves.

BLACK COFFEE, CRACKERS AND CHEESE.

Pass very strong hot coffee without cream, in small cups of clear china, and fancy crackers with grated cheese.

Second Week. Monday. —— Vegetable Consommé. Stewed Lamb à la Jardinière. French Beans, Sautés. Mashed Potatoes au Gratin. Currant Jelly. —— Peaches, Cream, and Cake. ——

VEGETABLE CONSOMMÉ.

Cut into thin, short strips, 1 carrot, 1 turnip, and 1 onion; peel and slice 6 fine tomatoes; corn cut from 2 cobs; ½ cup boiled rice; 3 pints of soup-stock; 1 pint of boiling water; seasoning at discretion.

Boil the vegetables tender in a little hot salted water. Drain, butter, and keep them hot. The tomatoes and corn should be stewed in another vessel, twenty-five minutes, and seasoned. Add to your soup-stock a pint of boiling water, and simmer half an hour, then strain. Return to the fire with the cooked vegetables and the boiled rice. Stew gently ten minutes and turn out.

STEWED LAMB À LA JARDINIÈRE.

Lay a breast of lamb, or two scrags, in a broad pot, meat downward. Scatter over this a sliced turnip, a sliced onion, and two sliced tomatoes, with a little pepper and salt. Add less than a cupful of broth from your soup; cover, and cook slowly one hour. Turn the meat then, and cook one hour longer, very slowly. When tender, but not ragged, dish, and keep hot. Strain the gravy; thicken with browned flour; season; boil up, and pour over the meat.

FRENCH BEANS SAUTÉS.

Cut off the fibres from both sides of the (string) beans, and clip into short pieces. Boil tender in hot salted water; drain dry, and put into a saucepan in which you have melted a great spoonful of butter, seasoned with pepper, a little French mustard, and a tablespoonful of vinegar. Toss and stir until the beans are very hot, and glazed with the butter. Serve in a deep dish.

MASHED POTATOES AU GRATIN.

Mash in the customary manner, and heap upon a greased pie-dish. Strew thickly with dry crumbs, and brown upon the upper grating of the oven. Slip carefully to a hot, flat dish.

PEACHES, CREAM, AND CAKE.

See Monday of First Week in September.

Second Week. Tuesday. —— Beef Gravy Soup. Paté de Foie de Veau. Stuffed Squash. Succotash. Baked Potatoes. —— Baked Blackberry Pudding. ——

BEEF GRAVY SOUP.

4 lbs. of lean, coarse beef, cut into strips; 2 lbs. mutton or beef bones, broken small; 2 onions, sliced and fried; bunch of sweet herbs; 3 carrots; 2 turnips; 5 quarts of cold water; pepper and salt; dripping.

Fry the meat and onions in the dripping to a light brown. Put on in two quarts of water, and having cooked one hour, add the other vegetables chopped, and the remaining three quarts of water, cold. Boil slowly four hours, skimming often. Strain, pulping the vegetables. Put meat and bones into the stock-pot, season well; divide the broth into two portions; salt one, and pour into the stock-pot. When cold, set on ice for to-morrow. Cool and skim the rest; heat and skim until quite clear. Put dice of fried bread into the tureen.

PATÉ DE FOIE DE VEAU.

3 lbs. of calf’s liver—parboiled and cold; ½ lb. of cold cooked ham; 3 eggs; 1 tablespoonful of butter, and same of fine crumbs; 1 scant cup of milk; a little minced onion and parsley; nutmeg, cayenne, and a pinch of grated lemon-peel; some good pie-paste.

Mince the ham, and pound the boiled liver. Make into a sort of paste with the butter, beaten eggs, bread-crumbs, milk, and seasoning. It should be just soft enough to pour. Butter a bake-dish profusely; line with a good paste, rolled out thicker than for most pies. Fill this with the liver mixture; cover with crust, which must not overlap the edge of the dish, but be pinched down firmly upon the lower crust; set in a pan, containing a cupful of boiling water, just enough to keep the bottom crust from burning, and bake one hour and a quarter in a moderate oven. Pass a knife around the edges of the crust to detach the paté; invert upon a deep dish. Pass with it drawn butter in which have been beaten two raw eggs, and these thickened by two minutes’ boiling.

STUFFED SQUASH.

Pare a “turban” squash, and cut off a slice from the top. Extract the seeds, and lay one hour in salt water. Then fill with a good stuffing of crumbs, chopped fat salt pork, parsley, etc., wet with gravy. Put on the top slice; set the squash in a pudding-dish. Put a few spoonfuls of melted butter and twice as much hot water in the bottom; cover the dish very closely, and set in the oven two hours, or until tender. Lay within a deep dish, and pour the gravy over it.

SUCCOTASH.

See Wednesday, First Week in September.

BAKED POTATOES.

Wash, wipe, and lay in a moderate oven. Bake until soft to the grasp. Send to table in their skins, wrapped in a napkin.

BAKED BLACKBERRY PUDDING.

1 pint of milk; 2 eggs; 1 quart flour, or enough for thick batter; 1 gill bakers’ yeast; 1 saltspoonful of salt; 1 teaspoonful of soda dissolved in boiling water; nearly a quart of berries, dredged with flour.

Make the batter and let it rise in a warm place four hours. When very light, stir in the dredged fruit lightly and quickly; pour into a buttered dish and bake one hour, covering with white paper should it “crust” over too fast. Turn out, and eat with sweet sauce.

Second Week. Wednesday. —— Soup à la Bonne Femme. Roast Tenderloin of Beef. Beets Sautés. Lima Beans. Fried Egg-plant. —— Velvet Blanc-Mange. ——

SOUP À LA BONNE FEMME.

3 lbs. of lean veal; ½ lb. lean ham; 2 carrots, grated; 1 chopped onion; thyme and parsley; 1 cup of chopped mushrooms; pepper and salt; 1 cup of milk; floured butter; 4 quarts water.

Cut the meat small and put on with herbs and vegetables in the water. Bring to a slow boil, and keep at this, taking off the scum as it rises, for three hours, or until the liquid is reduced one-half. Strain, cool, skim, season and return to the fire with the chopped mushrooms. Stew slowly half an hour; stir in a tablespoonful of butter cut up in one of flour. Boil two minutes and pour into the tureen. Add the boiling milk, and pour out.

ROAST TENDERLOIN OF BEEF.

See Sunday of First Week in September.

BEETS SAUTÉS.

Wash and cut off the tops, but do not touch the roots with a knife. Boil one hour; scrape and slice them, and stew ten minutes in a little butter, mixed with pepper, and a good spoonful of vinegar. Toss and stir lest they should brown.

LIMA BEANS.

See Thursday, First Week in September.

FRIED EGG-PLANT.

See Sunday, First Week in September.

VELVET BLANC-MANGE.

1 pint sweet cream, whipped stiff; ½ package Cooper’s gelatine soaked in 2 cups of cold water; 2 glasses white wine; juice of one large lemon; bitter almond flavoring; 1 cup sugar.

Put sugar, soaked gelatine, lemon and wine into a covered vessel for one hour. Stir well, and set the covered jar or bowl into a saucepan of boiling water until the gelatine is dissolved. Strain and cool before flavoring it. When it begins to congeal, beat gradually into the whipped cream. Put into a wet mould, and bury in the ice until wanted. Pass cake with it.

Second Week. Thursday. —— Egg Soup. Smothered Chickens with Mushrooms. Stewed Tomatoes. Scalloped Cauliflower. Beet-root Salad. —— Peaches and Cream. ——

EGG SOUP.

1 quart of broth in which the feet and giblets of the chickens have been boiled; all that you have left of yesterday’s soup, strained; 4 beaten eggs; parsley, salt and pepper; dice of stale bread.

Cool and skim the quart of water in which have been boiled for one hour the cleaned feet and giblets of your chickens. (Salt the giblets and put them in the refrigerator.) Set this broth over the fire, and season. When it boils, take it off, pour it upon the beaten eggs; put all into a jar and set in boiling water, stirring until it thickens. Heat in another saucepan the remains of yesterday’s soup—or, if you have none, a scant quantity of milk, thickened with floured butter; pour into a tureen, add the egg-broth, and throw in a good handful of stale bread-dice. Stir well and serve.

SMOTHERED CHICKENS WITH MUSHROOMS.

Split a pair of young, full-grown chickens down the back. Lay them, breasts upward, in a dripping-pan; pour over them a great cupful of boiling water in which have been melted two tablespoonfuls of butter. Invert another pan over them, covering closely, and cook in a steady oven until they are tender and of a mellow russet hue. An hour is generally sufficient. Baste very often, twice at the last with butter. Keep the fowls hot upon a chafing-dish while you add the rest of the can of mushrooms opened yesterday—each mushroom sliced into thirds—to the gravy, with browned flour and pepper. Simmer ten minutes; pour a little upon the chickens, the rest into a boat.

SCALLOPED CAULIFLOWER.

Small, and therefore cheap, cauliflowers will do for this purpose. Boil them in hot salted water twenty minutes. Drain, cool, and chop. Beat into them a couple of eggs, a spoonful of melted butter, a half cup of milk, and season. Pour into a buttered bake-dish; cover with drawn butter, then with fine crumbs, and bake half an hour.

STEWED TOMATOES.

Loosen the skins with boiling water; peel, slice, and stew twenty minutes. Season with sugar, pepper, salt, a good piece of butter cut up in flour, and stew five minutes more.

BEET-ROOT SALAD.

Arrange the cold beets left from yesterday in a salad-dish. Pour a little salad-oil over them, season with sifted sugar, salt, a little cayenne, and vinegar at discretion.

PEACHES AND CREAM.

See Monday of First Week in September.

Second Week. Friday. —— Oberlin Soup. Cream Pickerel. Giblet Omelette. Mashed Potatoes. Boiled Corn. Cucumbers. —— Diplomatic Pudding. ——

OBERLIN SOUP.

3 onions; 3 turnips; 3 carrots; ½ cabbage; bunch of herbs; 8 tomatoes, sliced; 3 tablespoonfuls of butter; 1 teaspoonful of corn-starch; pepper, sugar, and salt; 1 cup of boiling milk; 3 quarts of cold water.

Chop the vegetables, and put all except the tomatoes and cabbage over the fire, with the water. Simmer one hour. Then add the cabbage, previously parboiled. Ten minutes later, put in the tomatoes and herbs. Stew rather fast for half an hour. Rub through a colander; put over the fire; stir in the butter and corn-starch. Cook five minutes; season well. Let all stand together at the side of the range, covered, five minutes, and pour out. Stir in the boiling milk (with a pinch of soda in it) after the soup is in the tureen.

CREAM PICKEREL.

If you cannot get pickerel, pike, or salmon-trout, use rock-fish or bass for this dish. Clean the fish, and, if large, score the back-bone in several places. Bake slowly, pouring a cup of boiling water over him at first, afterward basting often with butter and water. When done, lay upon a hot-water dish; add to the gravy in the dripping-pan a cup of milk (with a pinch of soda stirred in), and, when this heats, stir in two tablespoonfuls of butter, one teaspoonful of corn-starch, wet in water, and a little chopped parsley. Boil up once, to thicken, add pepper and salt to taste, and pour over the fish.

GIBLET OMELETTE.

7 eggs; 2 tablespoonfuls of cream; yesterday’s giblets, chopped very fine and seasoned; 1 good spoonful of butter.

Beat yolks and whites together; then add the cream. Heat the butter in the frying-pan; put in the giblets; shake hard for a moment, and pour in the eggs. Keep them free from the bottom by shaking, and loosening with a cake-turner; and, when quite “set,” fold in the middle. Invert a hot dish over the pan, turn out, and serve at once.

MASHED POTATOES.

Mash soft, heap upon a hot dish, and serve without browning.

BOILED CORN.

See Sunday, First Week in September.

CUCUMBERS.

Pare; lay in ice-water an hour; slice, and dish, with pounded ice strewed over and among them. Pass condiments with them.

DIPLOMATIC PUDDING.

1 quart of milk; 4 eggs; 1 cup very fine bread-crumbs; 1 tablespoonful of corn-starch, wet with cold milk; ¼ lb. of currants, washed, dried, and dredged; 1 cup of sugar.

Soak the bread-crumbs in the milk, setting the vessel containing them in one of hot water, and heating milk and crumbs to scalding. Pour upon the beaten eggs and sugar; add corn-starch; lastly, the dredged currants. Pour into a buttered mould, and boil an hour and a quarter. Turn out, and pour a cup of hot custard over it for sauce, flavored with vanilla, or other essence.

Second Week. Saturday. —— Mutton Noodle Soup. Baked Sheep’s Head à la Russe. Sweet Potatoes. Squash. Tomatoes Stuffed with Corn. —— Cream Peach Pie. ——

MUTTON NOODLE SOUP.

1 perfectly clean sheep’s head, cleaned with the skin left on; 3 lbs. scrag of mutton, broken to pieces; 2 onions; 2 carrots; bunch of herbs; pepper and salt; a large handful of noodles (see Receipt, Wednesday, First Week in August); 7 quarts water.

Slice the vegetables, put with the head and scrag into a soup-kettle, add four quarts of water, and simmer two hours, or until the sheep’s head is so tender that the bones will slip out. Skim well, pour in three quarts of cold water, and after three minutes take out the head carefully. Lay in a greased bake-dish; as carefully, pull out the bones through the under side, and put these back into the soup-kettle. Add the vegetables and herbs; bring again to a slow boil, and cook three hours longer. Take out meat and bones; salt highly; put into your stock-jar, and pour half the broth over them. Season this also, and put by for another day. Rub the vegetables through the sieve into the broth left for to-day. Cool, skim; season, and set over the fire. Boil and skim for two minutes; add the noodles; simmer twenty minutes, and pour out.

BAKED SHEEP’S HEAD À LA RUSSE.

Let the boiled and boned sheep’s head get cold in the bake-dish. Then brush over with raw egg, and sift over it a mixture of fine crumbs, a dust of flour and some minced parsley (dried and powdered is better), seasoned with pepper and salt. Set in the oven; baste well with butter, as it browns. Serve in the dish, and send with it a boat of drawn butter, based upon a cupful of the soup and seasoned with French mustard, the juice of half a lemon, and some onion pickle minced very fine.

SWEET POTATOES.

See Wednesday of First Week in September.

SQUASH.

Pare, slice, cook soft in boiling salt water. Drain and mash smooth in a hot colander. Season with butter, salt, and pepper.

TOMATOES STUFFED WITH CORN.

Set large, smooth tomatoes in a greased pudding-dish. Cut a slice from the top of each. Scoop out the seeds, leaving the walls thickly lined with pulp. Have ready a cupful of corn grated from the cob, and seasoned with butter, pepper, and salt. Fill the tomatoes with this; put on the upper slices, and pour a little gravy over all. Bake, covered, in a moderate oven, one hour. Serve in the dish.

CREAM PEACH PIE.

Make as directed in Saturday, Fourth Week in August; but lay the upper crust on lightly, slightly buttering the lower at the point of contact. When the pie is done, lift the cover and pour in a cream made thus: 1 cup (small) of rich milk, heated; whites of 2 eggs, whipped and stirred into the milk; 1 tablespoonful of sugar; ½ teaspoonful of corn-starch wet up in milk. Boil three minutes. The cream must be cold when it goes into the hot pie. Replace the crust, and set by to cool. Eat fresh.

Third Week. Sunday. —— Rice and Tomato Soup. Boiled Chickens and Tongue. Breaded Egg-plant. Boiled Cauliflower. Lima Beans. —— Frozen Custard and Cake. ——

RICE AND TOMATO SOUP.

Skim the soup in your stock-pot. Strain from the meat and bones; heat and add a pint of tomatoes, stewed, strained, and seasoned, and a cup of boiled rice with the cup of water in which it has been cooked. Season to taste; simmer fifteen or twenty minutes after it begins to boil, and turn out.

BOILED CHICKENS AND TONGUE.

Tie the stuffed and trussed chickens in netting, fitted to their shape, and cook in plenty of boiling water, a little salt. An hour and a quarter should suffice, if the fowls are tender. Soak a tongue over night. In the morning, wash it well and boil eighteen minutes to the pound. Trim and skin it. Lay in the middle of the dish, with a chicken on each side, and pour over them drawn butter, based upon a cupful of the liquor in which the chickens were boiled, mixed with a little minced parsley. Save the rest of the liquor.

BREADED EGG-PLANT.

Slice, and pare each slice. Lay in salt and water one hour, with a plate on top, to keep the slices under water. Wipe dry; salt and pepper; dip in beaten egg, then in cracker-dust, and fry to a fine brown in lard or dripping. Drain, and serve.

BOILED CAULIFLOWER.

Cook in boiling salted water twenty-five minutes, having tied the cauliflower up in white netting. Drain; untie; lay in a deep dish, the blossom upward, and deluge with a white sauce made of drawn butter, with the juice of a lemon squeezed in.

LIMA BEANS.

See Thursday, First Week in September.

FROZEN CUSTARD AND CAKE.

Please refer to Sunday, Second Week in July.

Third Week. Monday. —— Chicken and Corn Soup. Casserole of Rice, Chicken, and Tongue. Onions Stewed Brown. Baked Sweet Potatoes. Cold Slaw. —— Corn-starch Hasty Pudding. Tea and Fancy Crackers. ——

CHICKEN AND CORN SOUP.

Skim the liquor in which the chickens were boiled yesterday. Put over the fire, with the grated corn from twelve ears. Boil one hour; rub through a colander; season, heat, and stir in a tablespoonful of butter rolled in flour, a little finely cut parsley, and a teaspoonful essence of celery. Simmer five minutes; add a cup of boiling milk, and pour out.

CASSEROLE OF RICE, WITH CHICKENS AND TONGUE.

Chop the remains of yesterday’s chickens and tongue fine, with the giblets. Season, and put over the fire, with a cup of yesterday’s soup, and, when almost on the boil, add two beaten eggs. Boil a cup of rice in a little of the chicken-liquor used for your soup, until the rice is soft, and the liquor absorbed. Beat two eggs into half a cup of milk, in which a tablespoonful of butter has been melted. Stir and beat this into the rice. Let it get cold, and then line a greased mould with it—one with a cylinder in the middle will not do. Make the walls of rice-paste an inch thick; then fill with the mince, which should not be too soft. Cover with the rice; put the top on the mould; set in a pot of boiling water, and cook one hour and a half. Turn out with great care, and pour a little of the pot-liquor, thickened and seasoned, over it.

ONIONS STEWED BROWN.

Top and tail them; skin, and dredge them with flour. Then fry to a good brown in dripping. Put into a pot, cover with a little of the liquor in which the tongue was boiled, and stew slowly two hours, or until tender. Take up the onions; thicken the sauce with browned flour, add a tablespoonful of butter, with pepper; boil up, and pour over the onions.

BAKED SWEET POTATOES.

Wash, wipe, and lay in a moderate oven. Bake until the largest is soft between your testing fingers. Wipe off, and serve in their jackets.

COLD SLAW.

Shred the heart of a firm white cabbage. Put into a salad-bowl, and season with sugar, salt, pepper, oil, and vinegar. Stir up and toss thoroughly.

CORN-STARCH HASTY PUDDING.

1 quart fresh milk; 3 tablespoonfuls corn-starch, wet up in cold milk; 1 tablespoonful of butter; 1 teaspoonful of salt.

Scald and salt the milk, and stir into it the corn-starch. Boil steadily, stirring now and then, for fifteen minutes. Add the butter; let the pudding stand in hot water, uncovered, after you have ceased to stir, until you are ready for it; then serve in an open, deep dish. Eat with cream and sugar.

TEA AND FANCY BISCUITS.

If the weather be hot, have iced tea; if cool, and suggestive of early frosts, or equinoctial storms, introduce the bright tea-pot and pretty “cozy.”

Third Week. Tuesday. —— St. Rémo Broth. Beefsteak. Potatoes au Naturel. Kidney-Beans. Raw Tomatoes. —— Fruit Dessert. Coffee and Cake. ——

ST. RÉMO BROTH.

3 lbs. of veal—lean and cut into strips; 2 onions, sliced and fried; 3 quarts of water; 1 tablespoonful of minced parsley; ½ cupful of raw rice; 2 tablespoonfuls of grated cheese; salt and pepper.

Fry the onions in dripping; put in the meat, and fry to a light brown. Put into the soup-pot with the water, and boil slowly three hours, or until brought down to two quarts. The meat should be in rags. Strain; cool, skim, and season. Put back into the kettle with the rice, which must have soaked one hour in a little water. This water, also, must go into the soup. Simmer half an hour. Put the grated cheese into the tureen, and when the rice has boiled soft, pour upon the cheese, stir up and serve.

BEEFSTEAK.

Flatten with the broad side of a hatchet, and broil quickly upon a greased gridiron. Ten minutes should be enough if you like it rare. Lay upon a hot dish, turn another over it, having salted, buttered, and peppered it, and let it stand five minutes before sending to table.

POTATOES AU NATUREL.

Cook, without paring, in boiling salted water, until a fork will enter easily the largest. Pour off the water; set the pot, uncovered, upon the range for a moment, to dry off the moisture; peel rapidly, and dish.

KIDNEY-BEANS.

Shell; cook in boiling water, a little salt, half an hour, or until tender. Drain, salt, pepper, and butter, and serve in a deep dish.

RAW TOMATOES.

Pare and slice. Put into a salad-dish, and pour over them a dressing made of two tablespoonfuls of oil rubbed with one teaspoonful of sugar, and half as much, each, of made mustard, salt, and pepper; then with five tablespoonfuls of vinegar, whipped in, a little at a time.

FRUIT DESSERT.

Use your own discretion and consult your own convenience in devising a tasteful and acceptable dessert of fruits, such as should now be plenty and cheap. Late peaches, melons, bananas, pears, and apples, are, some or all of them, within reach of housekeepers of moderate means. Arrange in dishes or baskets decorated with green sprays and flowers.

COFFEE AND CAKE.

Consult, also, your discretion and the weather in the question of hot or iced coffee.

Third Week. Wednesday. —— Ox-Cheek Soup. Stewed Calf’s Hearts. Lima Beans. Potatoes au Maître d’Hôtel. Stewed Tomatoes with Onion. —— Stewed Pears with Rice. ——

OX-CHEEK SOUP.

2 ox-cheeks; 3 onions; 2 carrots; 2 turnips; 12 whole black peppers; 6 cloves; salt; 5 quarts of water; ½ cup of German sago.

Break the bones of the cheeks, and wash well with salt and water. Cover with cold water; bring to a boil, and throw off the water. Fry the sliced onions, and put into the pot with the meat, also the sliced carrots, onions, and spice. Cover with a gallon and a quart of water. Bring to a slow boil, and keep this up, skimming often, for four hours. Strain off the liquor; pick out the meat and bones; salt highly; put into your stock-pot with nearly half the broth. Set in a cold place for to-morrow. Pulp the vegetables into that meant for to-day; let it cool; take off the fat, and put back over the fire. Season to your liking; add the sago, which should have been soaking for two hours in a little water, and simmer until it is clear.

STEWED CALF’S HEARTS.

Wash two fresh calf’s hearts; stuff with a force-meat of crumbs, chopped salt pork, a little thyme, sage and onion. Tie up snugly in clean mosquito-netting; put into a broad saucepan; half cover with broth from your soup from yesterday or to-day. Cover and stew an hour and three-quarters gently, turning several times. Take out the hearts, and keep them hot, while you thicken the gravy with a tablespoonful of butter cut up in flour. Boil up, add pepper, salt, a little grated lemon-peel, and the juice of half a lemon, with a small glass of wine. Pour over the hearts.

LIMA BEANS.

See Thursday, First Week in September.

POTATOES AU MAÎTRE D’HÔTEL.

Slice cold boiled potatoes rather thick. Have ready in a saucepan four or five tablespoonfuls of milk, a good lump of butter, with salt, pepper and minced parsley. Heat quickly; put in the potatoes, and stir until almost boiling. Stir in a little flour, wet with cold milk; cook a moment to thicken it; add the juice of half a lemon, and pour out into a deep dish.

STEWED TOMATOES AND ONION.

Peel, slice, and stew a dozen tomatoes ten minutes. Then add a small parboiled onion, cut up small; cook twenty minutes; stir in sugar, salt and pepper, with a good spoonful of butter rolled in flour. Simmer five minutes, and pour out.

STEWED PEARS WITH RICE.

Pare and halve eight large pears. Put into a saucepan with eight tablespoonfuls of sugar and a cup of claret—or if you prefer, clear water. Stew slowly until tender and clear. Take out the pears and boil down the syrup to one-half, flavoring, then, with essence of bitter almond. Have ready two cupfuls of boiled rice, cooked in milk, and sweetened. Spread upon a flat dish; lay the pears upon it, and pour on the syrup. Eat very cold.

Third Week. Thursday. —— Rissole Soup. Lamb Chops. Potato Mound. Fried Egg-Plant. Ladies’ Cabbage. —— Damson Tart. ——

RISSOLE SOUP.

Take the fat from the top of your cold stock. Pick out some of the best pieces of meat—about a cupful—and set aside. Add a pint of boiling water to the stock, and boil slowly, with the bones and the rest of the meat, for nearly an hour. Chop the meat reserved from the stock; make into force-meat with fine crumbs, seasoning with onion, parsley, pepper, salt, nutmeg, and binding with beaten egg. Flour your hands and make this into round balls. Roll them in flour; set in a floured pie-dish, not touching each other, and leave in a quick oven until crusted over. Let them cool. Strain your soup; add such seasoning as you desire; heat to a boil; drop in the force-meat rissoles, and heat, without boiling, three minutes.

LAMB CHOPS.

Trim off fat and skin, leaving a bare bit of bone at the end of each. Broil quickly over a clear fire; butter, salt, and pepper each, and stand them on the larger ends, just touching each other, around your mound of potato.

POTATO MOUND.

Mash smooth, with butter, milk, salt, and pepper; make into a smooth mound upon a hot dish, and arrange the chops around it.

FRIED EGG-PLANT.

See Sunday, First Week in September.

LADIES’ CABBAGE.

Boil a firm cabbage in two waters. When done, quarter it and let it get perfectly cold. Chop fine; add two beaten eggs, a tablespoonful of butter, pepper, salt, and three tablespoonfuls of milk. Stir all well; pour into a buttered pudding-dish, and bake, covered, until very hot, then brown. If your dish has been well buttered, turn the cabbage upon a hot dish, and pour over it a cupful of drawn butter.

DAMSON TART.

Fill a pie-dish, lined with good paste, with ripe, sound damsons; sweeten very plentifully; cover with crust and bake. Brush with beaten egg when done, and return to the oven one moment, to glaze.

Third Week. Friday. —— Potato Porridge. Devilled Crab. Roasted Sweetbreads. Potato Croquettes. Boiled Green Corn. —— Apple Soufflé Pudding. ——

POTATO PORRIDGE.

12 potatoes, peeled and sliced; 1 large onion, also pared and sliced; 2 quarts of boiling water; 1 cup of hot milk; 3 beaten eggs; 3 tablespoonfuls of butter rolled in flour; salt, pepper, and 1 teaspoonful celery essence; chopped parsley.

Fry potatoes and onions light brown in a little butter. Put into a soup-pot with the boiling water, and cook gently until soft. Rub through a colander to a smooth purée. Add the water in which they were boiled, and return to the fire. When the purée begins to bubble, stir in the buttered flour, pepper, salt, and chopped parsley, and simmer five minutes. Heat the milk in another vessel; pour upon the beaten eggs; cook one minute, and pour into the tureen. Add the purée; stir in the celery-essence, and it is ready.

DEVILLED CRABS.

Boil the crabs; cool; break the shells and pick out the meat. To eight tablespoonfuls of meat, add three of fine crumbs, the yolks (chopped) of three boiled eggs, the juice of a lemon, with salt and cayenne to taste. Work up to a soft mixture with drawn butter; fill scallop or clam shells, or paté-pans with it, sift cracker-dust over the top, and brown delicately in a quick oven.

ROASTED SWEETBREADS.

3 fine sweetbreads; 1 cup of gravy—a cup of your soup will do; 1 beaten egg; cracker-dust; 1 tablespoonful mushroom catsup; 1 small glass wine; a very little minced onion put into the gravy; 2 tablespoonfuls melted butter; fried bread.

Boil and blanch the sweetbreads. Wipe perfectly dry, roll in egg, then in the pounded cracker. Lay in a baking-pan; pour the melted butter slowly over them, that it may soak into the crumbs. Set in the oven, cover, and bake forty-five minutes, basting freely, from the time they begin to brown, with the gravy. Dish upon crustless slices of fried bread. Strain the gravy; add catsup and wine; boil up, and pour over the sweetbreads.

POTATO CROQUETTES.

Mash the potatoes, and beat in a raw egg, butter, milk, nutmeg, a little grated lemon-peel, with pepper and salt. Heat in a saucepan, stirring constantly, for three minutes. The saucepan should be buttered first. When cool enough to handle with comfort, make into croquettes, roll in flour, or dip in egg and cracker-crumbs, and fry—not putting too many into the pan at once—in boiling lard, or dripping. Drain in a hot colander, and serve.

BOILED GREEN CORN.

See Sunday, First Week in September.

APPLE SOUFFLÉ PUDDING.

7 or 8 juicy apples; 4 eggs; 1 cup fine crumbs; 1 cup of sugar; 2 tablespoonfuls of butter; nutmeg, and a little grated lemon-peel.

Pare, core, and slice the apples, and cook tender in a covered farina-kettle without adding water to them. Beat to a smooth pulp, and stir in butter, sugar, and seasoning. When cold, whip in the yolks of the eggs; then the frothed whites, alternately with the crumbs. Beat to a creamy batter; put into a buttered pudding-dish, and bake, covered, fifty minutes. Then brown quickly. Eat hot with custard sauce, or cold, with cream and sugar.

Third Week. Saturday. —— Rule of Three Soup. Veal and Ham Cutlets à la Polonaise. Stewed Potatoes. Cream Squash. Scalloped Tomatoes. —— Bavarian Cream. ——

RULE OF THREE SOUP.

3 lbs. of lean beef; 3 lbs. of marrow bones; 3 lbs. coarse mutton; 3 onions; 3 carrots; 3 turnips; 3 sprigs of parsley, and same of thyme and marjoram; 6 quarts of water; 3 blades of mace; 3 tomatoes; 3 ears of corn; 3 tablespoonfuls of rice; pepper and salt.

Chop the vegetables; cut up the meat and crack the bones. Put onions, carrots, turnips, herbs and mace into the soup-pot; cover with three quarts of water; stew gently three hours; strain off the broth into a bowl; pour the remaining three quarts of water, boiling hot, upon the meat, bones, and vegetables in the pot, and put back over the fire. Cool that which you have strained; take off the fat, and put on in another kettle, with the tomatoes, the corn cut from the cob, and the rice. Season, and cook gently for another hour, then pour out.

Boil the soup left in the pot, three hours longer at the back of the range; add boiling water as the liquid shrinks. At the end of that time, season well; pour, without straining, into the stock-pot, and keep in a cold place. You have now stock for three days—a good investment of time, materials, and labor.

VEAL AND HAM CUTLETS, À LA POLONAISE.

Slice cutlets of veal, of equal size, with as many slices of corned ham, previously cooked. Flatten the cutlets with a hatchet; dip in beaten egg, then in cracker-dust, mixed with minced parsley, pepper, salt, and nutmeg. Fry in dripping; drain, and lay upon a dish, with alternate slices of the ham, broiled, and spread with a dressing of butter and a little French mustard.

STEWED POTATOES.

Pare, and cut the potatoes into dice. Stew, with a small onion, in enough hot water to cover them. Turn off most of the water; take out the onion; pour in a cup of cold milk, and, when this boils, stir in a little chopped parsley, pepper, salt, and a tablespoonful of butter rolled in flour. Boil up once, and serve.

CREAM SQUASH.

Mash, and press in a hot colander. Return to the fire, with a good spoonful of butter, three or four spoonfuls of milk, and a quarter spoonful of flour, wet up in the milk. Stir for five minutes; season with pepper and salt, and dish.

SCALLOPED TOMATOES.

Pare and slice. Scatter fine crumbs in the bottom of a bake-dish; cover with slices of tomatoes, seasoned with sugar, pepper, salt, and butter. Cover with crumbs, and these with tomatoes. Fill the dish in this order, covering all with crumbs, with bits of butter sprinkled upon them. Bake, covered, half an hour, and brown.

BAVARIAN CREAM.

1 pint rich milk, and the same of sweet cream; yolks of 4 eggs; ½ oz. gelatine; 1 small cup of sugar; 2 teaspoonfuls vanilla or other extract.

Soak the gelatine two hours in enough cold water to cover it. Heat the milk, and stir in the gelatine until melted. Pour this upon the beaten yolks and sugar, and heat until it begins to thicken. It should not boil. Take from the fire, flavor, and let it cool somewhat. The cream should have been whipped stiff in a syllabub-churn. Beat, a spoonful at a time, into the lukewarm custard, until it is like sponge-cake batter. Pour into a wet mould, and set on ice to form. It will be formed in a few hours, if buried in the ice.

Fourth Week. Sunday. —— Fancy Macaroni Soup. Fricasseed Chicken. Spinach à la Crême. Devilled Tomatoes. Sweet Potatoes, Browned. —— Baked Pears and Cream. Orange Cake. ——

FANCY MACARONI SOUP.

Take the fat from your soup-stock, add a pint of boiling water, and bring to a slow boil. Strain all through a colander. Pour off two quarts, through a soup-sieve, into your soup-kettle, and set over the fire to simmer clear. Pulp the vegetables left in the colander, and press the juice out of the meat into the rest of the broth. Remand this to the stock-pot. When that in the soup-kettle has boiled ten minutes, and been skimmed carefully, add a half cup of what is known as “fancy macaroni,” cut into fantastic shapes, expressly for soups. It should have been boiled twenty minutes, or until tender, in hot salted water. Simmer one minute in the soup; add seasoning, if needed, and serve.

FRICASSEED CHICKENS.

Clean, wash, and joint a pair of chickens. (Salt the giblets slightly, and keep on ice until Monday; or, should the weather be warm, boil them in a pint of water; salt it well, and set away with the giblets in it.) Scald the pieces of chicken in boiling water, leaving them in it four minutes. Lay in ice-water ten minutes, to blanch them. Add to the quart of boiling water used for scalding them, the skimmed fat, the necks, and the heads, cleaned by scalding, picking off the feathers and cutting off the beaks. Stew for one hour, or until there is but a pint of gravy. Strain, cool, and take off the fat. Put two tablespoonfuls of butter into a saucepan, with a very finely minced onion and a dessertspoonful of flour. When they begin to simmer, put in the joints of chicken; turn several times in the butter, and, after they begin to color, add enough gravy to keep them from scorching, and stew, covered, at least an hour. Keep the chicken hot; strain the gravy; add parsley, pepper, and salt. Have in another saucepan a half cup of hot milk. Pour upon two beaten eggs, make very hot, and add to the gravy when you have taken the latter from the fire. Stir up, and pour over the chickens.

SPINACH À LA CRÊME.

Boil in plenty of hot salted water; drain, and chop fine upon a board or in a wooden tray. Return to the saucepan with a tablespoonful of butter, and when hot, add a little sugar, pepper, salt, nutmeg, and two tablespoonfuls of cream. Stir until very hot, and serve in a deep dish, with sippets of fried bread laid over it.

DEVILLED TOMATOES.

1 quart fine ripe tomatoes, pared and cut in thick slices; yolks of 3 boiled eggs, pounded; 3 tablespoonfuls melted butter; 4 tablespoonfuls vinegar; 1 raw egg, beaten light; 1 teaspoonful powdered sugar; 1 saltspoonful salt, and same of made mustard; a soupçon of cayenne.

Rub a tablespoonful of butter into the pounded yolks; add the seasoning, then the vinegar, and put into a tin or porcelain saucepan. Heat, and stir in the beaten egg. Set in boiling water while you heat the rest of the butter in a frying-pan, and put in the sliced tomatoes. Shake over the fire eight minutes, turning several times. Lay the tomatoes upon a hot dish. Strain the butter in which they were fried into the dressing, stir well, and pour over the tomatoes.

SWEET POTATOES—BROWNED.

Parboil, peel, and lay in a baking-pan. Baste with a little of your soup stock, then with butter, until they are baked to a nice brown.

BAKED PEARS AND CREAM.

Peel ripe pears, and cut them in half, without removing the seeds. Pack in layers in a stoneware jar. Strew each layer with sugar, and drop a pinch of nutmeg in, now and then. Put a small cupful of water in the bottom to prevent burning. Fit on a close cover, and set in a moderate oven. Bake three hours on Saturday, and leave, unopened, in the oven all night. Set upon ice for some hours before you use them. Pour into a glass dish, and eat with cream. They are delicious if the pears are of fair quality.

ORANGE CAKE.

Please see “BREAKFAST, LUNCHEON, AND TEA,” page 318.

Fourth Week. Monday. —— Giblet Soup. Brown Beef Stew. Mashed Potatoes. Lima Beans. Cucumbers and Onion Salad. —— Bananas, Oranges, and Apples. Coffee and Albert Biscuit. ——

GIBLET SOUP.

Again skim the contents of your stock-pot. Pour into the soup-kettle with the water in which the giblets were boiled. Add seasoning at discretion, and simmer, after the boil is reached, fifteen minutes. Chop the gizzards very fine, and put into the soup. Pound the livers to a paste, with a heaping tablespoonful of butter, and half as much flour; thin with a little of the boiling soup; stir into the soup; boil one minute, and serve.

BROWN BEEF STEW.

3 lbs. lean beef; 1 onion; a tablespoonful of powdered marjoram; thyme and parsley, mixed; 1 tablespoonful of browned flour; 1 teaspoonful of Worcestershire sauce; 1 tablespoonful of tomato catsup; 1 glass of wine; juice of half a lemon, and a pinch of the peel; 1 cup of chopped mushrooms; dice of fried bread.

Cut the beef into strips two inches long; add the minced onion; just cover with water, and cook, at the back of the range, two hours. Add the rest of the ingredients, with the exception of the flour, catsup, sauce, lemon-juice, and wine, and let it simmer one hour longer. Then add the condiments just named, and the flour. Boil up; line a deep dish with small squares of fried bread, and pour the stew upon them.

MASHED POTATOES.

Prepare as usual, and send up without browning.

LIMA BEANS.

See Thursday, First Week in September.

CUCUMBER AND ONION SALAD.

See Monday, First Week in September.

BANANAS, ORANGES, AND APPLES.

Rub clean; arrange effectively as to color and size, put green leaves among them, and give a doily, clean plate, and fruit-knife to each person.

COFFEE AND ALBERT BISCUIT.

Have the coffee hot and strong, and be sure the biscuits are fresh.

Fourth Week. Tuesday. —— Quick Lobster Soup. Roast Lamb. Baked Squash. Green Corn cut from the Cob. Sweet Potatoes. —— Rock-work. ——

QUICK LOBSTER SOUP.

1 quart of stock, made by adding a little water to the strained remnant of yesterday’s soup. Or, if you have nothing of this sort, make a broth of coarse bits of veal and any bones you may have; 1 can of preserved lobster; 1 cup of milk, with a pinch of soda stirred in; 2 tablespoonfuls of butter, rolled in flour; yolks of 2 eggs; minced parsley, cayenne, and salt.

Heat your broth; skim and season. Put in the lobster, picked to pieces; simmer ten minutes, then boil up sharply, once. Heat the milk in a saucepan; stir in the floured butter; pour upon the beaten yolks. Cook one minute. Pour the lobster into the tureen; stir in the thickened milk, and send to table. Pass oyster crackers and butter with it.

ROAST LAMB.

Lay in the dripping-pan. Dash boiling water over it, and cook fifteen minutes for each pound. Baste often with the gravy. Ten minutes before taking it up, dredge with flour, and baste with butter. Pour the fat from the top of the gravy; thicken with browned flour, and stir in a tablespoonful of currant jelly. Boil, and send up in a boat—salting and peppering to taste.

BAKED SQUASH.

Boil, drain, and mash in a hot colander. Season with pepper, salt, and butter; add a few spoonfuls of milk and two beaten eggs. Pour into a buttered dish, and bake to a light brown in a quick oven.

GREEN CORN CUT FROM THE COB.

Boil the corn until tender. Split each row of grains, then shave them close to the cob. Butter, pepper, and salt, and serve hot in a deep dish.

SWEET POTATOES.

Boil with the skins on; peel quickly, and lay in a baking-pan, within a hot oven, a few minutes, to dry, before piling them upon a flat dish.

ROCK-WORK.

1 quart of milk; 5 eggs; 6 tablespoonfuls of sugar; vanilla, or other essence.

Heat the milk: pour upon the beaten yolks and sugar. Cook until the custard begins to thicken. Pour out, and, when cold, flavor, and pour into a glass bowl. Whip the whites stiff with two spoonfuls of the sugar, flavor, and poach by laying, a spoonful at a time, upon boiling milk, and, carefully withdrawing the spoon from underneath, leaving the oval mass of méringue floating upon the surface. Turn it over when one side is done, and, presently, take it up, and lay upon the custard. Heap them irregularly on the top, and let all get cold before serving. Pass light cakes with this custard.

Fourth Week. Wednesday. —— Julienne Soup. Cold Lamb. Tomato Sauce. Eggs and Mushrooms. Breaded Egg-plant. —— Potato Fritters. ——

JULIENNE SOUP.

4 lbs. of beef; 2 carrots; 3 turnips; ½ head of cabbage; 1 pint green corn; 1 quart tomatoes; bunch of herbs; 4 quarts of water; pepper and salt.

Put on the beef, herbs, and water early in the morning, with some well-cracked bones, if you have them, and let it boil at the back of the range, very slowly, for five or six hours. Should the water sink below two-thirds of the original quantity, replenish from the boiling tea-kettle. An hour before dinner, strain the soup; put meat and bones into the stock-pot, and season well. Pour upon them all that you can spare from the liquor, and leave enough for to-day. Set this in a cool place. Cool, and remove the fat from that meant for to-day; return to the soup-kettle, and put in the vegetables, cut into shreds, and parboiled for ten minutes. The cabbage should have been cooked in two waters. The corn must be cut from the cob, and the tomatoes pared and sliced. Simmer gently half an hour; season; cook one minute, and pour out.

COLD LAMB.

Trim the remains of your roast into a presentable shape; garnish with parsley and nasturtium-blooms.

TOMATO SAUCE.

Pare, slice, and stew the tomatoes for twenty minutes. Strain, and rub through a colander, leaving the hard and tough parts behind. Put into a saucepan with a little minced onion, parsley, pepper, salt, and sugar. Bring to a boil; stir in a good spoonful of butter rolled in flour. Boil up, and serve.

EGGS AND MUSHROOMS.

Slice the rest of the can of mushrooms, opened for Monday’s stew, into halves. Stew ten minutes in a little butter, seasoned with pepper and salt, and a very little water. Drain; put the mushrooms into a pie-dish; break enough eggs to cover them over the top; pepper, salt, and scatter bits of butter over them; strew with bread-crumbs, and bake until the eggs are “set.” Serve in the dish.

BREADED EGG-PLANT.

Slice nearly half an inch thick; pare each slice and lay in salt and water one hour. Wipe dry, dip in beaten egg, then in rolled cracker, and fry to a fine brown in salted lard or dripping.

POTATO FRITTERS.

6 tablespoonfuls mashed potato rubbed through a colander; ½ cup rich milk, or cream; 5 eggs, beaten light; 2 tablespoonfuls sugar; 2 tablespoonfuls prepared flour; juice of 1 lemon, and half the grated peel; ½ grated nutmeg.

Work the cream into the potato; add beaten yolks and sugar, and whip to a froth. Put in lemon, flour, nutmeg, and beat three minutes before stirring in the whites. Drop, by the spoonful, into hot sweet lard, and fry to a light brown. Drain upon clean, heated paper, sift white sugar thickly over them and serve at once. Eat if you like with wine sauce, or with powdered sugar only.

Fourth Week. Thursday. —— Bread-and-Meat Soup. Braised Breast of Veal. Cauliflower with Sauce. Stewed Squash. Fried Potatoes. —— Boiled Apple Dumplings. ——

BREAD-AND-MEAT SOUP.

Take the fat from the top of your cold stock. Add a pint of boiling water to it, with a sliced onion, and cook slowly, with the meat in, for forty minutes. Strain, pressing all the strength out of the meat; stir in a tablespoonful of catsup, and as much browned flour wet up in cold water. Have ready a sweetbread, boiled and blanched, then cut into neat dice. Put these into the soup, and boil one minute; add a great handful of fried bread, cut into dice, and pour out. If you have any soup left from your “Julienne,” heat, strain, and add to this.

BRAISED BREAST OF VEAL.

Make a deep incision between the ribs and meat: stuff with a good force-meat made of crumbs, chopped salt pork, seasoning and a little onion. Skewer the flap of meat back into its place; put a layer of thin fat salt pork into a broad saucepan; lay the veal upon it. Pour in a cup of gravy—from the soup, if you have no other—cover with more fat pork, or ham, put on a close lid, and cook fifteen minutes to the pound. Take out the meat; set in a very quick oven, dredge with flour, and, as it browns, baste well with butter once. Keep hot upon a dish, while you strain the gravy in the braising-pan; thicken it with browned flour, season to taste, and stir in the juice of half a lemon, and a glass of claret. Boil up and pour a little upon the veal, the rest into a boat.

CAULIFLOWER WITH SAUCE.

See Sunday, Third Week in September.

STEWED SQUASH.

Pare, seed and quarter. Cook in boiling water salted, until soft. Mash in a colander; rub through it, and put back into a saucepan, with a tablespoonful of butter rolled in flour; a few teaspoonfuls of milk, pepper and salt to taste. Stir until it begins to bubble; then pour into a deep dish.

FRIED POTATOES.

Pare, slice thin, and lay in ice-water half an hour. Dry between two towels, and fry to a pale brown in hot lard, a little salt. Drain by shaking in a colander, and serve in a dish lined with a napkin.

BOILED APPLE DUMPLINGS.

1 quart prepared flour; ¼ lb. suet, powdered; 1 teaspoonful salt; cold water to make a pretty stiff paste; fine juicy apples, pared and cored.

Make the paste; roll into a sheet a quarter of an inch thick; cut into squares; put in the centre of each an apple; bring the corners together, and pinch the edges. Have ready some small square cloths, dipped in hot water, and floured on the inside. Enclose each dumpling in one of these, leaving room to swell, and tie it up, bag-wise, with a stout string. Boil one hour; turn out and serve with plenty of sweet sauce.

Fourth Week. Friday. —— Onion Soup Maigre. Baked Blue Fish. Imitation Oyster Scallops. Potato Puff à la Genève. Raw Cucumbers. —— Cream Cakes. ——

ONION SOUP MAIGRE.

3 large onions, sliced; 3 boiled potatoes rubbed through a colander; 3 tablespoonfuls of rice boiled in 1 quart of milk; 2 quarts of cold water; 3 tablespoonfuls of butter rolled in one of flour; chopped parsley; pepper and salt to taste.

Parboil the onions ten minutes; throw off the water and let them cool. Then slice, and put over the fire with the cold water, and boil down to three pints. The onions should be reduced to a pulp. Strain; rub through the colander, and set over the fire. When it boils, add the mashed potatoes, the butter, seasoning, parsley, and simmer ten minutes. Have the rice boiled soft in the milk with a pinch of soda; strain it out and add to the soup in the kettle. Cook gently five minutes, and turn into the tureen. Pour in the boiling milk, and it is ready.

BAKED BLUE FISH.

Score the fish down the back, and lay in a dripping-pan. Pour over it a cup of hot water in which have been melted two tablespoonfuls of butter. Bake one hour, basting every ten minutes; twice with butter, twice with the gravy, and again twice with butter. Take up the fish and keep hot, while you strain the gravy into a saucepan; thicken with flour; add a teaspoonful of anchovy paste, the juice of half a lemon with a little of the grated peel, pepper and salt. Boil up, pour half over the fish, the rest into a boat. Garnish the fish with eggs, quartered lengthwise, lettuce hearts, and quartered lemons.

IMITATION OYSTER SCALLOPS.

Cut the best pieces from your cold roast veal, in squares about an inch long and half as thick and wide. Make a cup of rich drawn butter, and put these into it. Set over the fire in a saucepan, and add a very little minced onion and parsley. Heat for ten minutes, but do not boil. Chop a pickled cucumber quite fine, stir into the mixture, season with salt and cayenne; fill scallop, or clam shells, or paté-pans lined with baked paste, with the scallop; cover with fine crumbs, and brown in a brisk oven.

POTATO PUFF À LA GENÈVE.

Whip mashed potatoes light and soft with milk, butter, and two raw eggs; season with pepper and salt, and beat in a few spoonfuls of powdered cheese. Pile upon a neat bake-dish, and brown nicely. Serve in the dish.

RAW CUCUMBERS.

See Friday, Second Week in September.

CREAM CAKES.

Some good puff-paste; whites of 2 eggs; ½ cup of sweet jelly; 1 cup of cream, whipped to a froth; 3 tablespoonfuls powdered sugar; vanilla, or other flavoring.

Roll out the paste as for pies. Cut into squares five inches across. Have ready well-greased muffin-rings, three inches in diameter. Lay one in the centre of each square; turn up the four corners so as to make a cup of the paste; pinch the tips upon the upper edge of the ring to keep it in place, and having prepared all, bake in a quick oven. When done, pull out the rings with care; brush the paste, outside and in, with the white of egg, and set back to brown. When cold, wash on the inside with the jelly, and fill with the whipped cream, sweetened and flavored.

Fourth Week. Saturday. —— Vegetable Soup à la Crécy. Glazed Ham. Lettuce Salad. Potatoes à la Lyonnaise. Cabbage au Gratin. —— Peach Pudding. ——

VEGETABLE SOUP À LA CRÉCY.

2 lbs. of coarse, lean beef, cut into strips; 2 lbs. of knuckle of veal, chopped to pieces; 2 lbs. of mutton bones, and the bones left from your cold veal, cracked to splinters; 1 lb. of lean ham; 4 large carrots; 2 turnips; 2 onions; bunch of herbs; 3 tablespoonfuls of butter, and 2 of flour; 1 tablespoonful of sugar; salt and pepper; 7 quarts of water.

Put on meat, bones, herbs and water, and cook slowly five hours. Strain the soup, of which there should be five quarts. Season meat and bones, and put into the stock-pot with three quarts of the liquor. Save this for days to come. While the soup for to-day is cooling that you may take off the fat, put the butter into a frying-pan with the sliced carrots, turnips, and onions, and fry to a light brown. Now, add a pint of the skimmed stock, and stew the vegetables tender; stir in the flour wet with water; and put all, with your cooled stock, over the fire in the soup-kettle. Season with sugar, cayenne and salt; boil five minutes; rub through a colander, then a soup-sieve, heat almost to boiling, and serve.

GLAZED HAM.

Soak and boil a ham twenty minutes to the pound, and let it get almost cold in the water. Skin it neatly, and coat with a paste made of a cup of cracker-crumbs, one of milk, two beaten eggs, and seasoned with pepper. Set the ham in the oven until the glazing is browned, moistening, now and then, with a few spoonfuls of cream. Wind frilled paper about the shank, and garnish with parsley.

LETTUCE SALAD.

Pull out and tear to pieces the hearts of lettuce; pile in a salad-bowl; sprinkle with white sugar, and season with oil, pepper, salt, and vinegar, in the proportions so often given. Toss up with a silver fork.

POTATOES À LA LYONNAISE.

See Saturday, First Week in September.

CABBAGE AU GRATIN.

Quarter a small white cabbage, and boil tender in pot-liquor taken from your ham. Let it get cold; chop and season with pepper, salt, a good spoonful of butter, three or four of milk, and beat smooth with two raw eggs. Put into a buttered dish; strew thickly with crumbs; wet these with pot-liquor, and bake, covered, forty-five minutes,—then brown.

PEACH PUDDING.

12 ripe peaches, pared, stoned, and stewed in a little water; 1 cup bread-crumbs; 2 cups of boiling milk; 5 tablespoonfuls of sugar; 5 beaten eggs; tablespoonful of butter.

Soak the crumbs in the hot milk; stir in the butter, the beaten eggs and sugar, at last the cooled and mashed peaches. Beat up light; put into a buttered pudding-mould; set in a pan of boiling water; cover, and cook one hour in a good oven. Turn out, and eat with sweetened cream.

OCTOBER.

First Week. Sunday. —— Tapioca Soup. Fricassee of Ducks. Tomatoes in a Mould. Sweet Potatoes. Potato Rissoles. —— Ruby’s Pudding. ——

TAPIOCA SOUP.

Remove the fat from your soup-stock; pour off two quarts; heat, and strain through coarse muslin back into the pot. Stir in half a cup of soaked tapioca—the fine-grained—simmer until clear; add half a glass of brown sherry, and serve.

FRICASSEE OF DUCKS.

Clean, wash, and cut the ducks into four pieces each. Flour, and fry them to a light brown. Drain; put into a saucepan, with a cup of gravy (a little of your soup-stock will do), a glass of claret, some chopped parsley, a small onion, minced, salt and pepper. Cover closely, and stew half an hour, or until the ducks are tender. Take them out; strain, and set the gravy in cold water to throw up the fat. Take it off; thicken with browned flour wet with water; boil up, and, having laid the ducks upon a flat dish, pour the gravy over them. This is a very fine fricassee.

TOMATOES IN A MOULD.

Peel and slice eight tomatoes. Put them in a coarse cloth, and press out most of the juice into a bowl. Save this carefully. Chop the tomatoes; mix in two tablespoonfuls of fine crumbs, pepper, salt, sugar, and a tablespoonful of melted butter. Stir up well, and put into a buttered mould. Fit on the top, and set in a pot of boiling water. Keep at a fast boil for one hour. When done, turn out upon a flat dish, and pour over them this sauce: Heat the tomato-juice; stir in a tablespoonful of butter rolled in flour, season with pepper, sugar, and salt; boil one minute.

SWEET POTATOES.

See Tuesday, Fourth Week in September.

POTATO RISSOLES.

Mash the potatoes fine, and whip with a fork, adding pepper, butter, and milk, lastly, a beaten egg. Have ready one-third as much chopped ham as you have potato; mix all together; make into round balls a little larger than an English walnut; dip in egg, then in cracker-dust, and fry quickly in plenty of good dripping. Drain upon paper, and serve hot.

RUBY’S PUDDING.

Some good puff-paste; ¼ lb. of stale sponge-cakes, pounded; 1 cup of milk; 1 tablespoonful of butter; 1 teaspoonful corn-starch wet in milk; yolks of 2 eggs; 1 heaping spoonful of sugar; a little nutmeg; whites of 3 eggs; strawberry, or other sweet jam.

Line a pie-dish with the paste. Put a layer of jam at the bottom, then one, half an inch thick, of the pounded cakes. Heat the milk; stir in the butter and corn-starch; boil one minute. When cold, whip in the yolks and sugar, with nutmeg, and beat light. Fill the dish with this mixture, and bake about half an hour. Then cover with a méringue made of the three whites, a little sugar, and the juice of half a lemon. Spread quickly, and shut the oven-door until it has “set” well. Do this on Saturday, and you will have a delightful Sunday pudding. It is also good warm.

First Week. Monday. —— Curry Soup. Breaded Mutton Chops, Baked. Spinach. Whipped Potatoes. Boiled Rice, with Sauce. —— Apple Charlotte. Coffee. ——

CURRY SOUP.

Add a pint of boiling water to your soup-stock, and cook, with the meat in, half an hour, at the back of the range. Strain, squeezing the meat to a tasteless mass in a coarse cloth. Return the soup to the fire, stir in a cup of rice, boiled as I shall presently direct, and season to taste. Finally, put in a teaspoonful of curry-powder, wet up with water, and bring to a boil; then pour out. If you do not like curry, you will find the soup very good without it.

BREADED MUTTON CHOPS—BAKED.

Trim off fat and skin; dip in egg, then in rolled cracker, mixed with pepper, salt, nutmeg, and powdered parsley. Lay upon a dripping-pan. Pour over each a teaspoonful of melted butter, and set in the oven. When they begin to hiss, baste with hot water, in which has been boiled a little onion, mixed with butter. If the oven be good, half an hour should be enough for them. They should be tender, juicy, and brown. Baste six or seven times. Strain the gravy, and thicken with browned flour. Add a little lemon-juice and tomato catsup, and send up in a boat. Lay the chops around your spinach.

SPINACH.

Boil twenty minutes in plenty of boiling salt water. Drain, and chop very fine. Return to the saucepan, with a little sugar, pepper, salt, and a tablespoonful of butter rolled in flour. Stir until hot, and dry enough to be moulded. Turn out; shape into a flat-topped ridge upon a hot dish, and lay the chops at the base.

WHIPPED POTATOES.

Whip boiled potatoes to creamy lightness with a fork; beat in butter, milk, pepper, and salt; at last, the frothed white of an egg. Toss irregularly upon a dish; set in the oven two minutes, to re-heat, but do not let it color.

BOILED RICE, WITH SAUCE.

Dilute what gravy you have left from your duck fricassee with water, or make a weak broth of the duck bones, boiled with a little lean ham in a quart of water, until you have less than a pint left. Or, add hot water to the remains of yesterday’s soup, and strain it. But get a pint of weak gravy from somewhere, and, having soaked a cup of rice in just enough water to cover it, for an hour, put it over the fire in a farina-kettle, pour in the gravy, and cook until the rice is soft, shaking up from the bottom, now and then, but never stirring. Take out some for your soup. Heap the rest in a deep dish, and pour over it a cup of drawn butter, in which have been stirred a beaten egg and two tablespoonfuls of tomato sauce. N. B.—The gravy should be well seasoned.

APPLE CHARLOTTE.

Beat two cups of nice apple sauce, well sweetened and flavored, to a high froth, with the whipped whites of three eggs. Make into a mound in a glass dish, and cover with lady’s-fingers, or other small sponge-cakes, fitted neatly together. Send around sugar and cream with it.

COFFEE.

Pass, while you are still at table, or afterward, in the library or sitting-room.

First Week. Tuesday. —— Barley Broth. Stewed Beef, with Macaroni. Mashed Turnips. Kidney Beans. —— Southern Rice Pudding. ——

BARLEY BROTH.

2 lbs. of lean mutton, cut into strips; ½ lb. lean ham, or a cracked ham-bone; 1 onion; 1 turnip; ½ cup of barley, soaked two hours in a little tepid water; 3 quarts of cold water; pepper, salt, and chopped parsley.

Cook meat, bones, and the sliced vegetables together in the water three hours. Strain, cool, and skim the broth; season; put back over the fire, with the barley, and stew gently half an hour.

STEWED BEEF.

Have a piece of beef cut from what is known as the “roll” of the shin. It should weigh between three and four pounds. Put into a large saucepan, with a minced onion, and cover completely with water, in which pour a cup of your soup, so as to make a weak broth. Pepper and salt the meat all over before it goes in. Cover, and cook very slowly an hour and a half. Turn the beef, and cook as long again, making three hours in all. It should have been so slowly cooked as to be tender as butter, yet not broken at the edges. Dish, wash all over with melted butter, and set in the oven three minutes. Then arrange the macaroni about it.

MACARONI.

Boil half a pound of macaroni, broken into short pieces, in hot salted water, ten minutes; drain, pepper and salt, and lay about the beef. Cool and skim the gravy after taking out the beef; strain into a saucepan, thicken with browned flour, add a little French mustard; boil once, pour half over the beef, the rest into a boat.

MASHED TURNIPS.

Pare, quarter, and cook tender, in boiling salted water. Mash in a colander, pressing hard. Stir in butter, pepper and salt, and turn into a deep dish.

KIDNEY BEANS.

Shell; put on in boiling water with an inch or so of fat salt pork, and cook tender. Drain well, salt, pepper, and butter.

SOUTHERN RICE PUDDING.

1 quart fresh, sweet milk; 1 cup of raw rice; 2 tablespoonfuls of butter; 1 cup of sugar; 5 beaten eggs; 1 teaspoonful of grated lemon-peel; a pinch of cinnamon and same of mace.

Soak the rice in the milk two hours. Heat in a farina-kettle until the rice is soft. Cream butter and sugar; stir in the beaten eggs and whip hard. When the rice is lukewarm, put all together, and bake in a buttered mould about forty-five minutes. Eat warm with sauce, or cold with sugar and cream.

First Week. Wednesday. —— Squirrel Soup. Fricassee of Calf’s Tongues. Fried Egg-plant. Squash. Stripped Potatoes, Stewed. —— Jelly Custards and Cake. ——

SQUIRREL SOUP.

Skin, clean, and cut into quarters a pair of fine gray squirrels. Fry a large onion, sliced, in dripping; take it out, and fry the squirrels in the same fat. Put them then into a soup-pot with the onion, a sliced turnip, a sliced carrot, a slice—thick—of lean ham, some parsley, and two blades of mace; add three quarts of water; cover closely and boil gently three hours; take out the pieces of squirrel, and put away for a breakfast dish. A tolerable fricassee can be made by warming it up in drawn butter, then adding a beaten egg.

Revenons à nos moutons—in this case, our soup. Rub the vegetables through the colander; cool, skim and season the broth. Heat again; add a tablespoonful of butter cut up in flour, a tablespoonful of catsup, the juice of half a lemon, a glass of claret, boil up and pour into the tureen.

FRICASSEE OF CALF’S TONGUES.

Boil the tongues one hour. Pare, and cut into thick slices. Roll these in flour, and fry in dripping five minutes. Put the tongues into a saucepan; add sliced onion, thyme and parsley. Cover with a cupful of your soup or other gravy. Simmer half an hour, covered tightly. Take up the tongues and keep them warm; strain the gravy; thicken, put in four or five thin slices of lemon, from which the peel has been taken; boil one minute, and pour over the fricassee.

FRIED EGG-PLANT.

1 fine egg-plant; 2 eggs; ½ cup of milk; flour for thin batter, salt, and fat for frying.

Slice, and pare each slice. Lay in salt and water one hour; dry between two towels and dip each slice in a batter made of the materials above given. Fry in hot fat to a good brown. Drain well.

SQUASH.

Pare, quarter, and cook soft in boiling salted water. Drain, mash smooth in a heated colander, work in butter, pepper and salt, and serve in a deep dish.

STRIPPED POTATOES, STEWED.

Pare, and cut into lengthwise strips; cover with boiling water, and stew twenty minutes. Turn off nearly all the water; put in a cupful of cold milk, with salt and pepper. When this boils, stir in a spoonful of butter, rolled in flour, with a little chopped parsley. Cook two minutes, and serve.

JELLY CUSTARDS AND CAKE.

1 quart of milk; 5 eggs; 1 cup of sugar; vanilla or other flavoring; crab-apple and currant jelly.

Heat the milk; pour upon the beaten eggs and sugar. Heat and stir until it begins to thicken. When cold, flavor; fill your custard-cups nearly to the tops, and lay a slice of firm, bright jelly upon each—tart upon some, sweet upon the rest. Eat with cake.

First Week. Thursday. —— Marrow-bone Soup. Roast Chickens. Lima Beans. Broiled Potatoes. Raw Tomatoes. —— Squash Pie. ——

MARROW-BONE SOUP.

4 lbs. of marrow-bones, broken to pieces, and the marrow left in (beef-bones are best, but others may be used); 1 lb. salt pork, or ham-bones; 2 onions; 2 stalks of celery; 3 tomatoes; 4 parboiled potatoes, sliced; bunch of herbs; pepper and salt; 5 quarts of water.

Put on the bones in the water, and cook slowly four hours, leaving three quarts of water. Strain into a bowl; surround this with cold water, to make the fat rise; take this off, and return the soup to the fire, with the parboiled potatoes and the sliced onions—which should have lain ten minutes in scalding water, to take off their strong taste—the tomatoes, and herbs. Boil slowly until you can rub the vegetables through a colander. Add them to the soup; season; heat almost to the third boil, and pour out.

ROAST CHICKENS.

Draw, wash, and stuff a pair of full-grown chickens. Truss, and lay in a dripping-pan. Dash a cup of boiling water over them, and roast one hour, or until tender and brown. Baste very often—twice, after they begin to brown, with butter. Sprinkle the giblets with salt, and set away for to-morrow. Pour the gravy, after the chickens are taken up, into a bowl, set in cold water, and take off the fat. Put into a saucepan, thicken with browned flour; season; boil once, and serve in a boat.

LIMA BEANS.

Shell; cook forty minutes in boiling salted water; drain, pepper, salt, and butter, and serve in a vegetable-dish.

BROILED POTATOES.

Slice cold boiled potatoes lengthwise, and rather thick. Lay between the wires of an oyster-broiler, and cook at a hot fire to a light brown on both sides. Sprinkle with pepper and salt; lay a bit of butter upon each, and eat hot.

RAW TOMATOES.

Pare, slice, and put into a salad-dish. Mix in a bowl a teaspoonful of sugar, half as much, each, of made mustard, pepper, and salt; add, gradually, two tablespoonfuls of salad-oil, and the yolk of an egg. Beat to a cream, and whip in, a little at a time, five tablespoonfuls of vinegar. Pour over the tomatoes, and set the salad upon ice until needed.

SQUASH PIE.

1 pint of boiled, mashed, and strained squash; 2 cups of milk; 1 cup of sugar; 4 eggs, beaten light; ½ teaspoonful of ginger, and 1 teaspoonful mixed mace and cinnamon.

Beat all well together, and bake in open shells.

First Week. Friday. —— Cat-fish Soup. Scalloped Oysters. Roulettes of Chicken. Beets. Fried Sweet Potatoes. —— Amber Pudding. ——

CAT-FISH SOUP.

6 fresh-water cat-fish, in weight about half a pound each; 1 pint of milk; 4 tablespoonfuls of butter; 1 tablespoonful corn-starch, wet with cold milk; 1 onion; 1 teaspoonful essence of celery, and same of anchovy sauce; 2 tablespoonfuls chopped celery; 2 beaten eggs; 3 quarts of cold water.

Cut up the fish, when you have skinned them and removed the heads. Put into a pot, with the onion and water, and boil until the fish are in rags. Strain, return to the pot, add the corn-starch, and, when this has thickened, the butter, a teaspoonful at a time. Season with pepper, salt, celery, and anchovy, and pour into the tureen. Have ready the hot milk, mixed and cooked one minute with the beaten eggs and parsley. Add this to the hot soup; stir well, and serve. Pass sliced lemon and oyster crackers with it.

SCALLOPED OYSTERS.

3 pints of oysters; 1 cup of rolled cracker; 2 tablespoonfuls of butter; pepper; salt; juice of a lemon. (Cayenne pepper is best for this purpose.)

Butter a neat pudding-dish. Strain the oysters from their liquor; spread upon a cloth; take up, one by one, and put on a drop or so of lemon-juice; roll in cracker-dust, pepper, and salt, and lay in the dish. When the bottom is covered, drop bits of butter here and there, and proceed to put on another layer of crumbs and seasoned oysters. Having filled your dish, strew cracker-dust over all; stick bits of butter upon it, and wet well with a cup of oyster-liquor. Bake, covered, half an hour, or until the juice bubbles up at the edges; then brown upon the upper grating of the oven.

ROULETTES OF CHICKEN.

Cut off the meat from the skeletons of your roast chickens. Put on the bones and stuffing in a quart of water, and stew down to one pint. Meantime, chop the chicken meat fine; mix with one-fourth as much fine crumbs, wet with yesterday’s gravy; add the gizzards, boiled and minced, and the boiled livers pounded; season to taste; bind all with beaten egg; make into balls, and dip into a batter made of three-quarters of a cup of milk, two eggs, about one scant cup of prepared flour, or just enough to make rather thin batter, salted to taste. Fry, as you dip each roulette, in hot lard, or dripping; drain off the fat, and pile them upon a dish. Cool, strain, and season the gravy from the bones; thicken, should it need it; boil once, and serve in a boat to go around with the roulettes. They are a nice entrée.

BEETS.

Cut off the tops and wash. Boil one hour in hot, salted water; scrape and slice. Dish and pour over them a mixture of one tablespoonful of melted butter heated, with one of vinegar, and seasoned with pepper and salt.

FRIED SWEET POTATOES.

Boil, and let them get cold. Then, scrape off the skins; slice lengthwise, and fry to a light brown in good dripping or salted lard.

AMBER PUDDING.

6 eggs beaten light; 1 cup of sugar, creamed with ½ cup of butter; juice of a lemon, and half the grated peel; a good pinch of nutmeg; puff paste.

Mix sugar, butter, eggs, together; put into a custard-kettle, set in hot water, and stir until it thickens. Stir in lemon and nutmeg, and let it get cold. Put a strip of paste around the edge of a pie-plate; print it prettily; pour in the cold mixture, and bake in a steady, not too hot oven. Eat cold.

First Week. Saturday. —— Ox-tail Soup. Corned Beef. Boiled Turnips. Mashed Potatoes. Horseradish Sauce. —— Bubble Pudding. ——

OX-TAIL SOUP.

2 ox-tails; 3 lbs. lean beef; 4 carrots; 3 onions; thyme and parsley; 8 quarts of cold water; 4 tablespoonfuls of butter for frying; pepper, salt, and browned flour.

Cut the tails into short pieces, and fry to a good brown. Take them from the pan, and fry two sliced carrots and two sliced onions in the same butter. Lay the meat, cut into strips, in the bottom of a soup-pot; upon them the fried onions and carrots, upon these the ox-tails. Grate the two whole carrots, and slice the whole onion; cover the tails with them. Put in the herbs, and pour in the water. It is a good plan to fry the tails, onions, and carrots overnight, as the soup should have at least six hours’ boil. There should be six quarts of soup. Strain it off. Put meat and tails into your stock-pot, season well, and pour on four quarts of the soup. Keep in a cold place for future use.

Rub the vegetables through the colander into the portion reserved for to-day; cool and skim; put back over the fire; bring to a boil; season and skim; then thicken with browned flour—about two tablespoonfuls—wet up with cold water. Simmer five minutes and pour out.

CORNED BEEF.

Cook in plenty of cold water at the back of the range. Fast boiling toughens meat. Boil eighteen or twenty minutes to the pound. Take out, wipe quickly, and rub all over with butter. Send horseradish sauce around with it. Save the pot-liquor.

BOILED TURNIPS.

Peel and quarter the turnips. Dip out a pint of pot-liquor from your boiling beef; strain, heat, and skim it, and while boiling hot, put in the turnips. Cook soft, but not to breaking; drain, and lay about the beef in its dish, with parsley sprigs or cresses, as an edging.

MASHED POTATOES.

Whip light with a fork until dry and mealy; then beat in butter, milk, and salt.

HORSERADISH SAUCE.

Heat and strain a cupful of the beef pot-liquor. Stir into it a tablespoonful of butter, rolled in a teaspoonful of flour. When it thickens, take from the fire and whip in the whisked white of an egg; then two tablespoonfuls of grated horseradish, and the juice of a lemon. Set in boiling water until wanted.

BUBBLE PUDDING.

1 quart of fresh milk; 5 eggs, well beaten; 3 tablespoonfuls of corn-starch; 1 tablespoonful of sugar; nutmeg to taste; pinch of soda in the milk.

Scald the milk; stir in the corn-starch; cook one minute, and pour upon the beaten eggs and sugar. Season, whip up well; pour into a round-bottomed mould, well buttered; fit on the top; set in a pot of boiling water; boil three-quarters of an hour; turn out upon a dish, and eat with wine sauce. It will almost certainly break in two on the way to table, hence the name.

Second Week. Sunday. —— Clear Soup. Chickens and Mushrooms. Squash au Gratin. Creamed Potatoes. Breaded Egg-plant. —— Spanish Cream. ——

CLEAR SOUP.

Take the fat from your soup stock; dip out two quarts, or more, as you may need, warm it over the fire with an onion, simmer and skim until clear; strain; add two tablespoonfuls of sparkling gelatine soaked in a very little water; put in, also, a teaspoonful of essence of celery, the juice of a lemon, and a glass of good wine. Boil up once, take off the film from the top, and pour out.

CHICKENS AND MUSHROOMS.

Clean and wash a pair of fine fowls, and stuff their bodies with chopped mushrooms, in which a teaspoonful of onion has been mixed. Fill the craws with the usual dressing of seasoned crumbs with the addition of the pounded yolk of an egg. Lay the trussed chickens in a pot, and pour over them a large cupful of your soup-stock diluted with as much boiling water. Simmer until tender. Take up and keep the chickens hot. Strain the gravy; season to taste, skim off the fat; stir in a tablespoonful of flour wet with milk; boil and stir two minutes to thicken; add half a cup of hot milk; stir in well, and pour some over the chickens; the rest into a boat. Save the giblets for to-morrow.

SQUASH AU GRATIN.

Pare, quarter, and boil the squash; mash and press to get out the water; beat in a good spoonful of butter with pepper, salt, and a little cream. Pour into a bake-dish; strew with fine crumbs, and bake in a quick oven until these are slightly browned.

CREAMED POTATOES.

Put into a saucepan two tablespoonfuls of butter, a little minced parsley, salt and pepper to taste. Stir to hissing, add a small cup of milk (with a pinch of soda), and, when hot, a teaspoonful of flour. Stir until it boils; chop cold boiled potatoes, put into the cream, and serve so soon as they begin to boil.

BREADED EGG-PLANT.

Slice, and pare the slices. Lay in strong salt water one hour; wipe dry; dip in beaten egg, and roll in pounded cracker. Fry to a good brown; drain well, and dish hot.

SPANISH CREAM.

½ box of gelatine; 1 quart of milk; yolks of 3 eggs; 1 small cup of sugar; flavor with vanilla, or other essence.

Soak the gelatine one hour in the milk. Put into a farina-kettle, and stir as it warms. When hot, pour over the beaten yolks and sugar; put back into the kettle, and heat to scalding. Strain through tarlatan; flavor and pour into a wet mould. Do this on Saturday, and set in a cold place. Eat with cream, or without.

Second Week. Monday. —— Vermicelli Soup. Mutton Chops. Baked Sweet Potatoes. Tomato Sauce. Savory Rice Pudding. —— Oranges, Bananas, and Pears. ——

VERMICELLI SOUP.

Add the remains of yesterday’s soup to what remains in your stock-pot. Dilute with a little boiling water, and heat all to a boil. Strain out the ox-tails, etc., which have done such good service. Although it is Monday, make time to put them into a pot, by and by, with the skeletons of yesterday’s chickens. Cover them with the skimmed liquor in which the corned beef was cooked on Saturday, and warm slowly to a boil, then, put back into the stock-pot for to-morrow’s soup. As to to-day’s soup, add seasoning to taste; boil up and skim, and, ten minutes before serving, drop in a handful of vermicelli, broken small, and cooked ten minutes in boiling water. Boil up once and serve.

MUTTON CHOPS.

Trim off fat and skin; leave a bare piece of bone at the top of each; broil over or under a bright fire; salt, pepper, and butter each one, and lay upon a hot dish, the large end of each overlapping the small end of that beyond it.

BAKED SWEET POTATOES.

Wash, and lay in a moderate oven. When they are soft between the fingers, they are done. Serve in the skins.

TOMATO SAUCE.

Pare, slice, and stew twenty minutes. Then season with pepper, salt, and sugar; stir in a good lump of butter rolled in flour; simmer ten minutes, and serve.

SAVORY RICE PUDDING.

1 cup of boiled rice; ½ cup of gravy from yesterday’s chickens; the giblets, boiled and chopped; 2 eggs; 3 tablespoonfuls of milk; 1 teaspoonful of flour; pepper and salt.

Beat the eggs into the rice; add gravy, milk, seasonings, giblets; lastly, the flour wet up in milk. Beat well; pour into a mould; set in a dripping-pan of hot water, and cook one hour. Turn out, and eat hot.

ORANGES, BANANAS, AND PEARS.

Atone to the so-by-herself-considered queen of the lower realms for such a “quare lot of mussing on a washin’ day,” by serving a pretty fruit dessert, and seeing to it that it is pretty and good.

Second Week. Tuesday. —— Green Bean Soup. Beef à la Reine. Purée of Turnips. Potato Cakes. Lettuce Salad. —— Custard Bread Pudding. ——

GREEN BEAN SOUP.

Take the fat from your soup-stock; add a quart of boiling water, and strain from the débris. Put over the fire; boil, and take off the scum; then put in a scant quart of fresh kidney or Lima beans. Boil slowly at the back of the range until the beans break to pieces. Rub through a colander; season as required; put in a teaspoonful of essence of celery, and pour upon dice of fried bread already in the tureen.

BEEF À LA REINE.

Have a small round of beef, or a piece weighing six or seven pounds cut from the round, bound into a compact shape by a broad strip of muslin, as wide as it is high. Make holes clear through it by passing a keen knife perpendicularly through the round—about an inch apart. Fill one-third of these with chopped fat bacon; one-third with a mixture of crumbs, onion, and herbs; the other with minced oysters. Rub the top of the round with allspice, nutmeg, salt, and pepper, working the mixture well into the incisions, as well as into the flesh. Set the stuffed round in a dripping-pan; pour over it a cup of your soup-stock (before the beans are added), mixed with a glass of claret. Dredge the top with flour when the gravy has soaked in, and cook, in a moderate oven, two hours or more, basting very often. Undo the bandage; dish the beef; strain the gravy; thicken with browned flour, and serve in a boat.

PURÉE OF TURNIPS.

Peel, slice, and boil in hot salted water. Rub through a colander; return to the fire; mix in a great spoonful of butter rolled in a little flour, two tablespoonfuls of cream, and season with pepper and salt. Stir ten minutes, and pour out.

POTATO CAKES.

Stir into a cup of mashed potatoes a tablespoonful of butter (heaping), a beaten egg, two tablespoonfuls of milk, salt, and a tablespoonful of prepared flour. Roll out, half an inch thick; cut round or square; prick with a fork, and bake to a nice brown. Eat hot.

LETTUCE SALAD.

Pull the best leaves to pieces; heap in a salad-bowl, and pour over it a dressing made according to the receipt given on Thursday of First Week in October, but leaving out the raw egg.

CUSTARD BREAD PUDDING.

2 cups fine dry crumbs; 1 quart of milk; 5 eggs, beaten light; 1 tablespoonful corn-starch; 1 teaspoonful of salt, and ½ teaspoonful of soda, dissolved in the milk; flavor to taste.

Soak the crumbs in the milk, and heat in a custard-kettle to a boil. Add the corn-starch wet with cold milk, cook one minute, turn out and beat hard. When smooth and almost cold, whip in the yolks, the flavoring, lastly, the whites. Boil in a buttered mould an hour and a half. Eat hot with sweet sauce. It is excellent.

Second Week. Wednesday. —— A Cheap Soup. Cannelon of Beef. Browned Sweet Potatoes. Hominy Croquettes. Cauliflower. —— Claret Jelly and Mrs. M.’s Sponge-Cake. ——

A CHEAP SOUP.

1 lb. of lean beef, cut into strips; 2 onions; 2 turnips; ½ cup of rice; 6 tomatoes; 2 tablespoonfuls of sugar; pepper, salt; 2 teaspoonfuls essence of celery; dripping for frying; 3 quarts of water; bunch of herbs.

Put dripping and sugar into a soup-pot; when they heat, add the meat and sliced onions. Stir until nicely browned. Add the water, the turnips, and herbs. Cook one hour; take off the fat; put in tomatoes and rice, and simmer two hours. Season to taste, cook ten minutes, and pour out.

CANNELON OF BEEF.

Chop the remains of yesterday’s beef; mix with quarter of a pound of minced ham; season with pepper, salt grated lemon-peel, and a little onion. Moisten with yesterday’s gravy, with a little flour stirred in, and bind with a beaten egg or two. Make some pie-paste, or such as you would use for dumplings; roll into an oblong sheet; put the beef-mince in the middle, and make the pastry into a long roll, enclosing the meat. Close at the ends with round caps of pastry, the edges pinched well together. Lay in a dripping-pan—the joined side of the roll downward, and bake to a good brown.

BROWNED SWEET POTATOES.

Boil, and peel neatly. Lay in a dripping-pan, and baste often with good dripping, or butter, until glossy and delicately browned.

HOMINY CROQUETTES.

2 cups of boiled, fine-grained hominy; 2 beaten eggs; 2 tablespoonfuls melted butter; salt to taste.

Work the hominy smooth with the butter; beat in the eggs with a wooden spoon; salt, and make into long balls, with floured hands. Flatten at the ends, roll in flour, and fry to a golden brown in lard or dripping. Drain, and pile upon a flat dish.

CAULIFLOWER.

Boil a fine cauliflower in hot salted water. Drain, put into a deep dish, blossom upward, and pour over it a cup of rich drawn butter, with the juice of half a lemon stirred in.

CLARET JELLY.

1 package Coxe’s gelatine, soaked one hour in a large cup of water; 2 cups of sugar; 2 cups of claret; 1 pint of boiling water; juice of 1 lemon; a pinch of mace.

Put gelatine, lemon, sugar, and mace together, and cover half an hour. Pour on the boiling water; stir until the gelatine is melted, and strain through a flannel bag. Add the wine, and strain through double flannel into a wet mould. Set in ice.

MRS. M.’S SPONGE-CAKE.

See “GENERAL RECEIPTS NO. 1, COMMON SENSE IN THE HOUSEHOLD SERIES,” page 326.

Second Week. Thursday. —— Egg Soup. Larded Steak, Broiled. Purée of Potatoes. Baked Macaroni. Bavarian Salad. —— Lemon Cream Pie. ——

EGG SOUP.

2 lbs. lean ham; 1 lb. lean veal, cut into dice; 1 carrot; 1 onion; 1 grated turnip; 1 boiled potato, mashed; chopped parsley; 3 quarts of water; 6 or 8 eggs.

Cut up the meat, onion, and carrot, and put on with herbs and water to come to a slow boil. Keep this up for three hours and a half. The water should not lose more than one-third. Strain off the liquor; cool and skim. Put over the fire, with the grated turnip and mashed potato. Season, and simmer half an hour. Pour into the tureen, and lay upon the top of the soup as many poached eggs, trimmed round, as there are persons to be served.

LARDED STEAK, BROILED.

Flatten a large steak, and lard it with thin strips of fat salt pork, bringing all the ends out on one side of the steak. You can do this with a knife and your fingers, by making two holes for each lardoon, and making a loop of it under the steak; but it is better to have a larding-needle. Broil upon a greased gridiron; lay upon a hot dish; put upon it a little warmed butter, seasoned with pepper, salt, and French mustard.

PURÉE OF POTATOES.

Mash boiled potatoes; rub through a colander; add a few spoonfuls of milk, one of butter rolled in flour, and stir over the fire five minutes. Season with salt and pepper. Pour into a deep dish.

BAKED MACARONI.

Break half a pound of macaroni into inch lengths, and cook twenty minutes in boiling salt water. Drain; cover the bottom of a buttered dish with it; strew with grated cheese and butter-bits, pepper and salt lightly, and put in another layer of macaroni. Fill the dish in this way; strew cheese and butter on top; pour in half a cup of milk, and bake, covered, half an hour—then, brown quickly.

BAVARIAN SALAD.

2 small onions; 2 heads of lettuce, pulled to pieces; 1 boiled beet, cold and sliced; 3 tablespoonfuls salad-oil; 2 of vinegar; yolk of 1 raw egg; 1 saltspoonful of salt, and same of made mustard.

Chop the onions exceedingly small, and beat into the whipped egg the salt, mustard, the oil, last of all, the vinegar. Put the lettuce into a dish; cover with the beet-root, and pour on the dressing.

LEMON CREAM PIE.

1 cup of sugar; 1 tablespoonful of butter; 1 egg; 1 lemon, pared carefully, even to the white rind, and the seeds removed; 1 tablespoonful corn-starch, wet in cold water; 1 cup of boiling water.

Stir the corn-starch into the water, and pour over the creamed butter and sugar. When cold, add the minced lemon and grated peel, with the egg. Beat hard and bake in open shells of paste. Eat cold.

Second Week. Friday. —— Turnip Soup. Oyster Patés. Rissoles of Sweetbreads. Chopped Cabbage. Mashed Potatoes Browned. —— Quince Soufflé. ——

TURNIP SOUP.

12 turnips; 4 tablespoonfuls of butter; 2 tablespoonfuls of flour; 1 quart of milk; 2 quarts of water; 1 onion; chopped parsley; salt and cayenne.

Pare, slice, and put the turnips on with the onion in the water. Cook soft, pulp through a colander, and return, with the water, to the fire. Melt the butter in a saucepan, stir in the flour, and cook ten minutes, stirring all the time in one direction. Add the milk, stirring it in gradually; take from the fire. Simmer the turnip purée five minutes after adding seasoning and chopped parsley; pour in the thickened milk, boil up once, and serve.

OYSTER PATÉS.

1 quart of oysters, minced fine with a sharp knife; 1 cup of rich drawn butter, based upon milk; cayenne and pepper to taste.

Stir the minced oysters into the drawn butter and cook five minutes in a farina-kettle. Have ready some shapes of pastry, baked in paté-pans, then slipped out. Fill these with the mixture; set in the oven two minutes to heat, and send to table.

RISSOLES OF SWEETBREADS.

Boil and blanch three fine sweetbreads. Mince, and add one-third the quantity of fine crumbs. Season with pepper and salt, a little nutmeg, and two beaten eggs. Work and beat smooth; roll into long balls; flour these well. Have ready a little gravy in a saucepan, well-seasoned; add as much drawn butter. When it boils, put in the rissoles, a few at a time, and cook ten minutes. Drain off the gravy; transfer the sweetbreads carefully to a hot dish; pour the gravy upon a beaten egg; heat to thickening, and pour over the rissoles.

CHOPPED CABBAGE.

Boil a firm cabbage in two waters—having taken off the outer leaves and quartered it. Chop very fine; put into a saucepan two tablespoonfuls of butter and the same of vinegar, with pepper and salt. Stir in the cabbage, and when very hot, dish.

MASHED POTATOES—BROWNED.

Mash in the usual way; heap roughly upon a greased pie-plate; set in a quick oven, and when delicately browned, slip to another dish.

QUINCE SOUFFLÉ.

Pare, slice, and stew the fruit soft. Sweeten well, and rub through a colander. Put into a glass dish. Make a custard of 1 pint of milk, 3 yolks, and half a cup of sugar. When cold, pour, two inches deep, upon the quince. Whip the whites of the eggs light with sugar and lemon-juice, and heap upon the custard.

Second Week. Saturday. —— Mock Turtle Soup. Hot Pot. Cauliflower à la Crême. Mashed Parsnips. Lima Beans. —— Cocoanut Pudding. ——

MOCK TURTLE SOUP.

Please consult receipt for Wednesday, Third Week in March. There should be enough for two days at least.

HOT POT.

2 lbs. of lean veal; calf’s brains from your boiled head; 1 pint of oysters; pepper—cayenne is best; a little minced onion; salt; a tablespoonful of butter; ¼ lb. of oyster crackers, buttered and split; minced parsley and lemon-peel.

Cut the veal into squares, and parboil for twenty minutes. Put a layer in the bottom of a buttered bake-dish; season well; sprinkle on a little onion, and put a layer of split crackers next. The brains should be beaten up with a raw egg, and seasoned. Drop in small spoonfuls upon the crackers; next, put a few oysters, strewed with pepper, salt and butter-bits; more veal, and so on to the top, which should be crackers. Fill the dish with the water in which the veal was boiled, seasoned, and an equal quantity of oyster liquor. Cover closely, and bake in a moderate oven an hour and a half. Serve in the dish. It should not be uncovered for browning.

CAULIFLOWER À LA CRÊME.

Boil a fine cauliflower in plenty of hot salted water, having tied it up in a bit of mosquito-net. When done, put into a deep dish, blossom upward, and pour over it a cupful of drawn butter in which has been beaten, and then cooked, a raw egg.

MASHED PARSNIPS.

Scrape, slice lengthwise, and put on to boil in hot salted water. They will take more than an hour to cook. When tender, drain and press in a colander. Mash smooth; put into a clean saucepan with a little butter, pepper and salt. Stir until very hot, then dish.

LIMA BEANS.

See Thursday of First Week in October.

COCOANUT PUDDING.

1 heaping cup fine crumbs; ½ cup of butter; 1 cup powdered sugar; 1 grated cocoanut; 2 cups milk; tablespoonful corn-starch wet with cold water; 5 eggs, nutmeg and rose-water to taste.

Soak the crumbs in the milk, and add to the creamed butter and sugar, and the beaten yolks. Beat well; put in the corn-starch; the whisked white; at last the grated cocoanut. Beat one minute; pour into a buttered pudding dish, and bake in a moderate oven forty-five minutes. Eat cold, with sugar sifted on top.

Third Week. Sunday. —— Yesterday’s Soup. Roast Leg of Lamb. Potato Croquettes. Sweet Potatoes. Fried Egg-plant. Currant Jelly. —— Rice Snow. White Mountain Cake. ——

YESTERDAY’S SOUP.

Your mock-turtle soup will be even better the second day than on the first. Take off the fat; dip out enough of the stock for your family, and bring slowly to a boil. You can make a little variety in it by serving the force-meat balls the first day; the meat dice the second, or vice versa.

ROAST LEG OF LAMB.

Lay in the dripping-pan; pour a cup of boiling water over it, and roast steadily, twelve minutes to the pound, basting very often. Ten minutes before taking it up, dredge with flour, and baste well with butter to make a brown froth. Lay on a dish, and keep hot. Pour the gravy into a basin set in very cold water. This will send the grease to the top. Remove it all; pour the brown gravy into a saucepan; thicken with browned flour; season, boil once, and serve in a boat. Pass currant-jelly with lamb.

POTATO CROQUETTES.

2 cups mashed potatoes, free from lumps; 2 beaten eggs; 1 tablespoonful melted butter; salt and pepper to taste; a little flour.

Mix all well together; heat, and stir over the fire until smoking hot. Let it get cold, and make into small rolls flattened at the ends. Roll in flour and fry to a good brown. Drain off upon paper and eat hot.

SWEET POTATOES.

Boil until a fork will go easily into the largest. Skin, and lay in a bake-pan in the oven a few minutes to dry—then serve.

FRIED EGG-PLANT.

See Wednesday, First Week in October.

RICE SNOW.

1 quart of milk; 5 tablespoonfuls of rice flour; the whites of 4 eggs; 1 great spoonful of butter; 1 cup of powdered sugar; a pinch of cinnamon, and same of nutmeg; vanilla, or other extract; a little salt.

Scald the milk, and stir in the flour wet up to a thin paste with cold milk. Cook until it begins to thicken; add sugar and spice; simmer five minutes, stirring all the while; pour out, and beat in the butter. Let it get cold; flavor, and whip, a spoonful at a time, into the whisked whites. Set to form in a wet mould. Prepare on Saturday. Turn out on Sunday, and eat with sweet cream. If more convenient, you can substitute corn-starch for the rice flour.

WHITE MOUNTAIN CAKE.

See “GENERAL RECEIPTS NO. 1, COMMON SENSE IN THE HOUSEHOLD SERIES,” page 319.

Third Week. Monday. —— Sago Soup. Lamb Pudding. Stewed Corn. Potatoes au Naturel. Cabbage Salad. —— Grapes, Pears, and Bananas. Tea à la Russe, Crackers and Cheese. ——

SAGO SOUP.

Cut all the meat from your cold leg of lamb; crack the bone to splinters; put on, with gristly bits of meat, skin, etc., in three quarts of water, with an onion, and boil slowly, at the back of the range, down to one quart. Strain, cool, and skim. Add to what has been saved from the mock-turtle stock made on Saturday. Heat, and stir in half a cup of pearl sago, previously soaked three hours in a very little water. Season, and simmer half an hour.

LAMB PUDDING.

The cold meat from yesterday’s joint; bread-crumbs; 1 tablespoonful of butter; 2 eggs; a little gravy; pepper, salt, and a pinch of nutmeg.

Chop the cold lamb fine, season, and wet up with a little good gravy. Mix in one-fourth as much crumbs as you have meat; beat in the melted butter, the eggs, and pour into a buttered mould. Set in a pan of hot water, and cook, covered, in a good oven for one hour. Turn out, and pour a little gravy over it.

STEWED CORN.

Green corn, even in city markets, is both indifferent and dear at this season. We do better, therefore, to fall back upon the invaluable canned vegetables that have made American housewives almost independent of changing seasons. Open a can of corn one hour before it is to be cooked. When ready for it turn into a farina-kettle; pour on just enough hot water to cover it, and cook half an hour. Then, add a little milk, a good lump of butter cut up in flour, pepper and salt to taste, and cook fifteen minutes longer.

POTATOES AU NATUREL.

Put over the fire in cold water; bring to a boil, and, fifteen minutes thereafter, pour in a cup of cold water to arrest the boil suddenly. After the beginning of the second bubble, cook quite fast until a fork will enter the largest potato without forcing. Turn off the water, set the uncovered pot upon the fire for a minute; strip off the skins quickly, and serve.

CABBAGE SALAD.

Shred a white cabbage fine; and pour over it a dressing such as you made on Thursday, Second Week in October, but without the chopped onion.

GRAPES, PEARS, AND BANANAS.

Heap the grapes in one salver or basket, with a spray of some climbing or clinging vine thrown around it. Group pears and bananas together, and garnish with autumn leaves.

TEA À LA RUSSE.

Slice a fresh lemon; take off all the skin; lay the slices, with powdered sugar strewed over them, in a plate, pour out the tea, hot and strong, with plenty of sugar, and pass the lemon with it. Serve without cream. I shall never forget a surprise that was startling as well as a disappointment, that came to me one day, when, sinking under the depression of an incipient headache, brought on by miles of picture galleries, I called for a cup of hot tea in a foreign restaurant, and was served with what I instantly pronounced to be “poison!” “Molto buono,” protested the waiter, opening the tea-urn to show me a whole lemon, skin and all, swimming upon the steaming decoction of leaves. The combination of rind and the cream with which I had “trimmed” my share of the too-fragrant beverage, was indescribable. Still, I—rather—like tea à la Russe without lemon-peel and cream.

Third Week. Tuesday. —— Soup and Bouilli. Stewed Potatoes. Mixed Pickles. —— Alice’s Pudding. ——

SOUP AND BOUILLI.

6 lbs. brisket of beef, all in one neat cut, with as little bone as possible; 3 carrots; 1 small head of cauliflower cut into clusters; 4 turnips; 6 small onions; bunch of sweet herbs; 2 blades of mace; 1 tablespoonful of butter cut up in flour; dice of fried bread; pepper, salt, and French mustard.

Cover the meat well with water; bring to a very slow boil, and continue this for four hours, skimming often and filling up with boiling water as that in the pot sinks. At the end of that time, put in the vegetables, cut into neat squares. Season, and simmer about forty-five minutes, or until the carrots are tender. Take up the meat; rub over with butter and cover upon a heated dish. Strain the soup from the vegetables without breaking them, and set the colander in which they are left over boiling water until after the soup is served. Strain this again through a soup-sieve, and pour upon plenty of fried bread in the tureen. If you like a thicker soup, return it after the second straining, to the fire with a handful of tapioca, or of German sago, ready-soaked, and simmer until clear. When the soup is out of the way, arrange the vegetables in little heaps around the beef, all of a kind together. Put a cupful of the soup over the fire, stir in the floured butter, mustard, pepper, and salt, to your liking; boil up and pour over the beef.

STEWED POTATOES.

See Wednesday, First Week in October.

ALICE’S PUDDING.

1 quart of milk; 5 eggs; 1 cup dry crumbs; ½ cup strawberry, or other sweet jam; ½ cup of sugar.

Butter a pudding-dish; strew crumbs on the bottom; pour in the jam; cover this with the rest of the crumbs, wet with milk. Heat the quart of milk to scalding; take from the fire and pour upon the beaten yolks and sugar. Then, whip in the frothed whites. Heat this three minutes, and put upon the layer of crumbs in the dish, spoonful by spoonful, letting each soak in well before adding more. Bake in a steady oven until “set,” and slightly colored. Eat cold with cream.

Third Week. Wednesday. —— Poor Roger’s Soup. Beefsteak and Onions. Canned Succotash. Potatoes à la Parisienne. Spinach. —— Baked Apple Dumpling. ——

POOR ROGER’S SOUP.

The bones of yesterday’s roast boiled down in 3 pints of water to 1 pint; 1 pint of stock left from yesterday’s soup; 6 parboiled potatoes sliced thin; ¼ cabbage sliced small; 1 tablespoonful of butter rolled in flour; 1 sliced and fried onion; 1 quart of hot water.

Parboil the cabbage; then put it on, with the potatoes and fried onion, in the hot water; cook until the cabbage is tender, and the potatoes broken to pieces. Take the fat from the top of your stock; add the latter to the cabbage-soup; season to taste; stir in the floured butter; cook five minutes, and pour out.

BEEFSTEAK AND ONIONS.

Flatten the steak with the broad side of a hatchet; broil over clear coals; lay upon a chafing-dish, and pour over it a little melted butter in which has been stewed a quarter of an onion sliced. Strain out the onion; pepper and salt the butter; squeeze in the juice of half a lemon. After it is poured over the steak, put a hot cover over it, and let it stand five minutes before serving. Steak thus treated has a delicious flavor.

CANNED SUCCOTASH.

Put on in enough boiling water to cover it. Salt slightly; stew half an hour; turn off most of the water, and put in as much cold milk. Heat to boiling; stir in a good lump of butter rolled in flour; pepper and salt; simmer ten minutes, and pour out.

POTATOES À LA PARISIENNE.

Pare, and cut into small balls with your potato-gouge. (The scraps should be boiled and mashed.) Boil in hot salted water, until tender; drain, and drop into a saucepan containing a cupful of drawn butter seasoned with pepper and parsley. Stew three minutes.

SPINACH.

Pick off the leaves, and boil in plenty of hot salted water. Drain; chop upon a board, or in a tray; put into a saucepan, with a tablespoonful of butter, a little sugar, pepper and salt, nutmeg, and a few spoonfuls of milk or cream. Stir, and heat until bubbling hot; pour out upon small squares of fried bread.

BAKED APPLE DUMPLINGS.

1 quart of prepared flour; 2 tablespoonfuls of lard, and 1 of butter; 1 saltspoonful of salt; 2 cups of milk.

Mix into a paste, rubbing shortening and salt into the flour, then wetting with the milk. Roll out less than half an inch thick; cut into squares; lay a pared and cored apple in the centre of each; bring the corners together, and join neatly. Lay in a buttered baking-pan, the joined edges down, and bake to a nice brown. Glaze with white of egg just before you take them up. Sift powdered sugar over them, and eat with hot, sweet sauce.

Third Week. Thursday. —— Dieppe Soup. Stewed Chickens. Boiled Beans. Browned Potatoes. Stewed Tomatoes. —— Tapioca Pudding. ——

DIEPPE SOUP.

2 lbs. of beef, cut from the shin, and sliced; 2 sliced onions; 2 carrots; 1 teaspoonful of sugar; dripping for frying; 3 stalks of celery; 5 quarts of water; ½ cup of farina, soaked two hours in a little milk. Pepper and salt.

Flour, and fry the beef with the onion, sugar, pepper, and salt, to a good brown in the dripping. Put into a soup-pot, with five quarts of water, the carrots, and celery, and cook slowly four hours, at least. Strain, cool, and skim; season; add the farina, and simmer half an hour longer, stirring faithfully.

STEWED CHICKENS.

Truss and stuff the fowls as for roasting. Cover the bottom of the pot with thin slices of salt pork or corned ham; strew a little onion, a bunch of sweet herbs, chopped, three blades of mace, a pinch of lemon-peel, a little salt and pepper, upon this. Put in the chickens; cover with weak broth—water will do, but is not so good—cover closely and stew tender. The time will depend upon the size and age of the chickens. When done, take up and keep hot. Strain and skim the gravy; thicken with browned flour, and pour over the fowls.

BOILED BEANS.

If you use dried beans, soak over night. Put on in cold water, and cook slowly until soft. Drain, pepper, salt, and butter; then dish hot.

BROWNED POTATOES.

Work cold mashed potatoes soft with milk and butter; season with pepper and salt. Make into round, flat cakes; flour well, and bake brown in a quick oven.

STEWED TOMATOES.

Pare, slice, and stew twenty minutes. Season with pepper, salt, sugar, a lump of butter rolled in flour; put in a tablespoonful of fine bread-crumbs, and simmer ten minutes longer.

TAPIOCA PUDDING.

1 cup tapioca, soaked six hours in a little cold water; 1 quart of milk; 1 large cup of sugar; 5 eggs; grated peel of ½ lemon; a little salt.

Scald the milk, and pour upon the yolks and sugar; beat the soaked tapioca into this custard; salt; whip in the frothed whites. Pour into a buttered mould; put on the top, and set in a pan of boiling water, and this into a moderate oven. Cook three-quarters of an hour, or until firm. Turn out carefully, and eat with sauce.

Third Week. Friday. —— Clam Soup. Boiled Cod. Purée of Eggs. Mashed Potatoes. Cauliflower au Gratin. —— Coffee Méringue Custard. ——

CLAM SOUP.

50 clams; 1 quart of milk; 1 pint of water; 2 tablespoonfuls of butter; 12 whole peppers; a few bits of cayenne-pods; 6 blades of mace; salt to taste; 1 tablespoonful of corn-starch.

Cut the hard parts from the clams, and set by the soft portions. Put the hard bits into the soup-pot, with the clam-liquor, the water, and spices. Boil half an hour; strain, salt, and return to the fire, with the soft parts. When the soup begins to simmer, stir in the butter and corn-starch. Stew five minutes, and pour into the tureen. Stir in the boiling milk, and serve. Send oyster-crackers and sliced lemon around with it.

BOILED COD.

Sew up the fish in a clean bit of mosquito-net, and cook in boiling salted water, fifteen minutes to the pound. Unwrap, and pour over it a few spoonfuls of sauce, putting the rest into a boat.

SAUCE.

A cupful of the liquor in which your fish is cooking, strained and skimmed. Put into a saucepan; heat, and stir in a great spoonful of butter rolled in a teaspoonful of flour. When this boils, add the pounded yolks of two boiled eggs, and a tablespoonful of minced cucumber pickle. Boil once, and serve. Garnish the fish with rings of whites of eggs, and pickles, sliced.

PURÉE OF EGGS.

8 hard-boiled eggs; 3 raw eggs; 1 cup of gravy saved from yesterday’s chickens; 1 tablespoonful of butter; chopped parsley; pepper, salt, and nutmeg; some fine crumbs; fried bread.

Pound the boiled yolks, and work in butter, parsley, seasoning, and the raw eggs. Beat stiff, and rub through a colander. Mince the whites until they are like coarse snow, and stir over the fire in the hot gravy five minutes, with a tablespoonful of crumbs. Make a mound of the yolks in the middle of a stone-china dish; form a ring of the whites around them, with an outer wall of triangles of fried bread. Sift fine crumbs over all, and brown nicely upon the upper grating of the oven.

MASHED POTATOES.

Prepare as usual, and send in with the fish-course.

CAULIFLOWER AU GRATIN.

Boil, tied up in a net, in plenty of hot salted water, forty minutes, if large. Put into a buttered bake-dish, blossom upward; cover with drawn butter; sift fine crumbs over it, and set in the oven ten minutes to color the crumbs.

COFFEE CUSTARD MÉRINGUE.

6 eggs—whites and yolks separated; 1 quart of milk; 1 cup of sugar; 1 cup of strong made coffee.

Whip the whites to a stiff froth with a little powdered sugar. Heat the milk—with a pinch of soda in it; lay the méringue upon it in great spoonfuls, turning when the lower side is poached. Lift with a skimmer, as each spoonful is done, and lay upon a sieve to cool and drain. When all are out of the milk, pour it upon the beaten yolks and sugar. Return to the farina-kettle, and stir until it begins to thicken. Take from the fire, and stir in the hot coffee. When all are cold put the méringues into a glass bowl, and pour the custard over them. The méringues will at once rise to the surface, coated with the custard.

Third Week. Saturday. —— Excellent Stock Soup. Veal Collops with Tomato Sauce. Rice Croquettes à la Princesse. Boiled Potatoes. Squash. —— Lausanne Pudding. ——

EXCELLENT STOCK SOUP.

1 knuckle of veal, all the bones well cracked, and all the meat, except what is taken off your collops; 4 pig’s feet, cleaned and cracked; 3 lbs. of beef marrow-bones; bunch of herbs; 3 onions; 3 carrots, sliced; 6 blades of mace; 4 stalks of celery; 9 quarts of water; pepper and salt; ½ cup of rice.

Put the meat, bones, and feet on in the water overnight, cooking two hours before the fire goes down, and leaving on the range in the pot (which must be scrupulously clean) all night, salting it a little. In the morning, add the herbs and vegetables, and simmer gently six hours. Take from the fire, and strain, picking out the meat and bones, and rubbing the vegetables through the colander. Put meat and bones into the stock-pot; salt and pepper highly, and pour on them all the soup, except two quarts. There should be at least six quarts of strong broth, the extra waste in boiling having been made up by adding hot water from time to time. Season the stock well, and put away in a cold place. Cool and skim to-day’s soup, season, and put over the fire with the rice. Simmer until the rice is tender.

VEAL COLLOPS WITH TOMATO SAUCE.

Cut three pounds of meat from your veal knuckle, and this into pieces two inches long and one wide. Flatten with the side of a hatchet; flour well, and fry in dripping, with half of a sliced onion. Put a cup of your soup-stock into a saucepan, season well, and lay in the collops. Have ready a cup of tomato sauce, rubbed smooth through a colander, and seasoned. When the collops have stewed ten minutes in the broth, add a tablespoonful of the sauce, and the same quantity, at intervals of five minutes, until all is used up. Be careful to follow these directions implicitly. When the sauce is all in, put in a tablespoonful of butter rolled thickly in browned flour. Simmer five minutes, and serve in a deep dish.

RICE CROQUETTES À LA PRINCESSE.

2 cups boiled rice; 2 eggs; ½ cup of milk; pepper and salt; a boiled sweetbread, minced fine, or boiled fowl-giblets, or any cold meat minced, and worked to a paste with the pounded yolks of two boiled eggs, and well seasoned with butter, salt, cayenne and a pinch of lemon; lard for frying.

Mix beaten eggs and milk with salt into the hot rice, and stir in a saucepan until stiff. Let it get cold; make into thin round cakes; enclose a spoonful of the meat-paste in the centre of each, and roll the rice-ball round. Dip in beaten egg, then in cracker-dust, and fry carefully in plenty of hot lard. Drain and serve hot.

BOILED POTATOES.

See Monday of this week.

SQUASH.

Pare, slice and cook soft in boiling water. Drain, mash, and press in a hot colander; season with pepper, salt, and butter, and smooth in a mound within a deep dish.

LAUSANNE PUDDING.

1 pint of milk; 3 eggs; 2 tablespoonfuls of corn-starch; ½ cup of sugar; 1 teaspoonful of vanilla or other essence; sweet jam or jelly.

Heat the milk, and stir in the corn-starch wet up with cold milk. Stir until thick. Take from the fire, and beat in sugar and egg, with flavoring. Melt a tablespoonful of butter in a square, shallow baking-pan; pour in the pudding and bake half an hour. Take it up; spread, while hot, with the sweetmeats; roll up closely, lay upon a dish, and sift sugar over it. Cut in slices an inch and a half wide.

Fourth Week. Sunday. —— White Broth. Roast Beef. Yorkshire Pudding. Browned Sweet Potatoes. Fried Parsnips. Made Mustard. —— Potato Pudding. Grated Cheese. ——

WHITE BROTH.

Remove the fat from your jelly-stock. Take out enough for to-day’s use; also, two of the pig’s feet. Cut the best part of the meat from these into as neat squares as you can contrive, and lay aside. Heat the stock, with the addition of a cup of boiling water, and put, meantime, two tablespoonfuls of butter into a clean saucepan. When it heats, stir in two tablespoonfuls of flour. Stir fast, and, to keep it from browning, put in, now and then, a few spoonfuls of soup. Cook five minutes; add gradually to the soup; put in the pieces of meat, with more seasoning, if required; boil once, pour into the tureen, and add a cup of boiling milk.

ROAST BEEF.

Lay in a dripping-pan, pour a cupful of boiling water over it, and cook, basting often, about ten minutes per pound. If there is much fat on it, cover these parts with a paste of flour and water, until the meat is nearly done. Ten minutes before taking it up, dredge with flour, then baste once with butter. If you like made gravy with beef, pour off the fat from the top; thicken with browned flour, season and boil once.

YORKSHIRE PUDDING.

10 tablespoonfuls prepared flour; 1 cup of cold water; 2 cups of milk; 3 eggs; salt.

Rub the flour smooth in the water and milk; salt, beat in the yolks, and, just before putting into the oven, whip in the beaten whites. Put two tablespoonfuls from the fat “top” of your beef gravy into a square baking-pan; pour in the batter, and put into the other oven until “set.” Baste then, every few minutes, with the hot dripping until it is of a rich brown. Cut in squares, and lay about the meat. Some much prefer this Yorkshire Pudding to that cooked with the meat.

BROWNED SWEET POTATOES.

Boil with their skins on about twenty minutes. Peel carefully. Pour off nearly all the fat from the top of the beef-dripping. Lay the potatoes in the pan around the meat, and baste when you baste the beef. Drain well in a colander.

FRIED PARSNIPS.

Boil tender in hot, salted water; scrape, slice lengthwise when they are nearly cold; flour all over, and fry in salted lard or dripping. Drain well.

POTATO PUDDING.

1 lb. mashed potato, rubbed through a colander; ½ lb. butter, creamed with the sugar; 6 eggs—whites and yolks beaten separately; 1 lemon, squeezed into the hot potato; 1 teaspoonful of nutmeg, and the same of mace; 2 cups white sugar.

Beat the yolks into the creamed butter and sugar; add the potato. Beat very hard, and whip in the whisked whites, with the spice. Bake in open shells of paste on Saturday. Send grated cheese around with it.

Fourth Week. Monday. —— Macaroni Soup. Réchauffée of Beef. Potatoes au Gratin. Kidney Beans, Fricasseed. Grated Horseradish. —— Grapes, Boiled Chestnuts, Apples. ——

MACARONI SOUP.

Heat the contents of your stock-pot to boiling, after adding a pint of hot water. Cook a few minutes; strain off as much broth as you want for to-day, and return the rest to the jar when you have scalded it well. Put in more pepper and salt, and put by for future soups.

Heat and season the soup left out for to-day; add a handful of macaroni, broken short, and cooked twenty minutes in hot, salted water. Simmer five minutes.

RÉCHAUFFÉE OF BEEF.

Trim your cold roast neatly. Make incisions at short distances apart, and thrust strips of fat salt pork quite through it. Set in a round, deep baking-pan. Sprinkle with minced onion, and pour over it a pint of gravy—the remains of that which accompanied the roast, mixed with some from the stock-pot. Season the gravy well with pepper, salt, minced herbs, and a suspicion of French mustard. It should be cold, and the oven slow, for the first hour—never fast. Cover very tightly; open the dish at the end of one hour, and turn the meat, but pay it no further attention until two hours have passed. Then dish it; strain the gravy; thicken as much as you want for your meat with browned flour; boil up, and pour over the beef. The rest can be set by for other uses. If the beef has been cooked slowly and steadily, it will be tender and most savory.

POTATOES AU GRATIN.

Boil and mash the potatoes; press firmly in a greased bowl; turn out upon a shallow pie-plate, also greased; wash all over with raw egg; sift fine crumbs upon it, and brown in a quick oven. Slip to a hot, flat dish.

KIDNEY BEANS—FRICASSEED.

Soak all night. Next day, put on in cold water, at the back of the range, and cook tender. When you turn your beef, after an hour’s cooking, dip out half a cupful of the gravy. Cool and skim it; add a little minced parsley and onion, and, when your beans are soft, pour off nearly all the water, and add this gravy. There should be just enough to keep them from getting dry. Simmer ten minutes, and dish without draining.

GRAPES, BOILED CHESTNUTS, APPLES.

Arrange the grapes in a fruit-dish, ornamented with leaves. Put on the chestnuts in warm (not hot) water, slightly salted. Bring to a boil, and cook fast fifteen minutes. Drain in a colander; stir a spoonful of butter into the chestnuts, tossing in the colander until dry. Serve in a deep dish, lined with a napkin.

Polish the apples, and lay a fruit-knife at each place.

Fourth Week. Tuesday. —— Beef-olives Soup. Mutton Stew, with Dumplings. Baked Potatoes. Stewed Tomatoes. Beets Sautés. —— Omelette Méringue. ——

BEEF-OLIVES SOUP.

Chop a few slices of the twice-served cold beef very fine; mix with one-third as much cold mashed potato, wet with gravy; season well; bind with a beaten egg, and stir in a greased saucepan until quite stiff. Let it get cold; make into small olive-shaped balls; flour, and lay aside. Strain off the liquid from your stock-pot; bring to a boil, adding hot water or seasoning, as the case may require; boil, and skim for five minutes, and drop in the beef-olives carefully. Simmer one minute—fast boiling would break them—and pour out. If you have any pickled olives in the house, add a dozen to the soup when you put in the beef-balls.

MUTTON STEW, WITH DUMPLINGS.

3 lbs. of lean mutton, cut into short strips; ½ lb. of salt pork, chopped; ½ onion, minced; chopped parsley and thyme; 1 cup of milk; 1 tablespoonful of flour wet up with the milk; pepper and salt.

Put on the mutton in enough cold water to cover it, and cook very slowly one hour. Then add the pork, onion, pepper, and herbs, and stew an hour longer. Make out a little paste, in the proportion used for the apple dumplings on Wednesday, Third Week in October; cut into strips, and drop into the stew. Cook ten minutes; take out meat and dumplings with a skimmer; lay upon a dish; add milk and flour to the gravy; stir until thickened, and pour over the contents of the dish.

BAKED POTATOES.

Wash well; lay in a good oven, and bake until soft. Wrap in a napkin, and dish.

STEWED TOMATOES.

Open the can an hour before cooking, and pour out. Put into a saucepan with a little minced onion, and stew twenty minutes. Season with sugar, pepper, salt, and a good piece of butter rolled in flour, and cook ten minutes more.

BEETS SAUTÉS.

Wash, cut off the tops, and boil more than an hour. Scrape, cut into round slices, and put into a saucepan with two tablespoonfuls of butter, one of vinegar, and pepper and salt to taste. Heat, toss, and stir ten minutes.

OMELETTE MÉRINGUE.

8 eggs; juice of a lemon, and half the grated peel; 4 tablespoonfuls of powdered sugar; a little sweet jam or jelly; a pinch of salt; butter.

Beat eight yolks and four whites light; add salt, lemon-juice, and a tablespoonful of powdered sugar. Put a tablespoonful of butter in a frying-pan, and when it heats, run it all over the bottom. Pour in the omelette, shaking and loosening from the sides with a spatula. So soon as it is done at the edges sufficiently to be folded, lay a great spoonful of jam or jelly upon it; fold over, and turn out upon a stone-china dish. The méringue, made of the remaining whites and sugar, should be ready—beaten with the lemon-peel. Heap upon the omelette, and set upon the upper grating of the oven to “set” and brown.

Fourth Week. Wednesday. —— Barley Cream Soup. Boiled Ham. Chopped Cabbage. Corn Pudding. Beet-root Salad. —— Drunken Dominie. ——

BARLEY CREAM SOUP.

3 lbs. lean veal; 1 onion; ½ lb. pearl barley; 4 quarts of water; salt, pepper, and a cup of milk.

Cut the veal and onion very small; put on with the barley. Boil slowly until reduced to two quarts. Strain, rubbing the barley through a sieve. Season with pepper and salt; simmer three minutes. It should be white and thick as cream, when you have added the cup of boiling milk, after which it must not boil.

BOILED HAM.

Soak a ham four or five hours. Scrub it well, and put on to boil in plenty of cold water. Cook eighteen or twenty minutes to the pound. When done, leave in the water one hour in the open air, or where it will cool rapidly. Take off the skin carefully; rub all over with flour; sift fine crumbs over the top and sides, and set ten minutes in a quick oven. Wind frilled paper about the shank, and where the paper joins the body of the ham, twine a wreath of parsley.

CHOPPED CABBAGE.

Cut off stalks and green leaves, and quarter a cabbage. Boil fifteen minutes in hot salted water; pour this off, and cover the cabbage with pot-liquor, taken from the ham-kettle, and the fat skimmed off. Cook tender; drain, pressing hard; chop, and again drain; season with pepper, salt, and a little vinegar, and dish very hot.

CORN PUDDING.

Drain a can of corn. Chop the grains fine with a chopping-knife. Add a cup of milk, three eggs, a tablespoonful of melted butter, pepper and salt to taste. Beat all together, and bake, covered, forty-five minutes, in a good oven; then brown.

BEET-ROOT SALAD.

Chop the cold beets left from yesterday into rather coarse dice. Mix with an equal quantity of cold chopped potatoes, and pour over them such a dressing as was used for Bavarian Salad, Thursday, Second Week in October.

DRUNKEN DOMINIE.

1 long or square stale sponge-cake; ¼ lb. of citron; 1 glass of brandy; 1 cup of sherry wine; 1 pint of milk; 3 eggs; ½ cup of sugar.

Cut the citron into strips, and stick in regular rows in the top of the cake. Six hours before you will want to use it, pour over it, a little at a time, the liquor. It should absorb it all, and hold it with Dutch perseverance. Heat the milk; pour upon the beaten yolks and sugar. Stir and cook until it thickens. When cold, pour around the cake, as it lies upon a long dish, and cover the dominie and his bed with a méringue of the whites, beaten up with a little sugar. The citron spikes should be just visible through the snowy blanket.

Fourth Week. Thursday. —— A Western Soup. Roast Chickens and Cresses. Polenta. Stewed Salsify. Mashed Potatoes. —— Apricot Trifle. ——

A WESTERN SOUP.

1 sheep’s head, cleaned, with the skin on; 4 cleaned pig’s feet; 2 onions; 2 carrots; 2 turnips; bunch of sweet herbs; 6 quarts of water; 12 whole peppers; salt to taste.

Put the head and feet into the soup-pot, and pour over them the water. When they have boiled slowly two hours, and been often skimmed, put in the sliced vegetables and herbs, and cook three hours longer, replenishing with boiling water as the liquid sinks. There should be five quarts of soup. Strain; lay aside the sheep’s tongue to cool, with the meat from one of the feet. Season the rest of the meat and bones; put into the stock-pot; pour over it all the soup not needed for to-day, also the skimmed pot-liquor from your ham, if it was corned—not smoked. Season, and set in a cold place. Cool and skim the soup meant for to-day; season, and put in the sliced tongue and dice of pig’s feet. Boil one minute.

ROAST CHICKENS AND CRESSES.

Roast as directed on Thursday, First Week in October, and lay a thick border of fresh water-cresses around them on the dish, with a bunch under—or over—each wing.

POLENTA.

1 pint of boiling water; 1 cup of coarse yellow meal, or enough for thick mush; a little salt.

Put the water over the fire; add the salted meal, and stir constantly until it has cooked twenty minutes, and bubbles up in the middle. Turn upon a flat dish, and, when cold and stiff, cut into squares; dip these into flour, and fry to a yellow-brown. Drain off the fat. This is a favorite dish with the Italian peasantry, who generally, however, eat it without frying.

STEWED SALSIFY.

Scrape; clean, without cutting the roots; drop into cold water as you clean them. Put on in boiling water, a little salt; when tender, take out a cupful of the water, thicken with two tablespoonfuls of butter rolled thickly in flour; boil up and pepper. Dish the salsify, pour the sauce over it, and cover over hot water five minutes, to let it soak in.

MASHED POTATOES.

Prepare as usual.

APRICOT TRIFLE.

1 can of California apricots; 1 quart of milk; 4 eggs; 1 cup of sugar; ½ package of Cooper’s gelatine; 2 tablespoonfuls—even ones—of corn-starch, wet up with milk.

Sweeten the apricots with half the sugar, and set aside in a bowl. Heat the milk; stir in the corn-starch; pour over the beaten eggs and sugar. Cook until it begins to thicken, and pour hot upon the gelatine, which should have been soaked in a little cold water, and then dissolved in a very little hot milk. Beat all up well, and let them get cold. Wet a mould; put in a cupful of the custard; cover with apricots, drained from the syrup; wait fifteen minutes, and pour on more cream; in a few minutes, more apricots, and so on until all are used up. Set in ice to form, and, when firm, turn out, and pour the apricot-syrup over the trifle. If the apricots are large, you would do well to cut them up.

Fourth Week. Friday. —— Peas Porridge. Fried Pickerel. Chicken Croquettes. Purée of Potatoes. Baked Squash. —— Apple Fritters. ——

PEAS PORRIDGE.

Soak a quart of split peas overnight. Next morning put them on to boil in enough cold water to cover them well. When this has fairly begun to boil, pour it off, and add stock from your store in the stock-jar. Cook slowly, taking care it does not burn, until the peas are very soft. Rub through a colander and serve. Save a pint as a foundation for to-morrow’s soup—more than a pint, if you can. Never forget that soup makes soup.

FRIED PICKEREL.

Clean and wash the fish. Wipe carefully inside and out. Dredge with flour all over the outside, and fry to a nice brown—never to a crisp—in lard or dripping. Drain off the fat; lay upon a hot dish—the head of one fish to the tail of the other—and garnish with curled parsley and quartered lemon.

CHICKEN CROQUETTES.

Chop the meat from your roast chickens, and mix with one-third as much mashed potato. Season; moisten well with a gravy made by boiling down the bones and stuffing in water, then straining and seasoning it. Beat into the mixture one or two whipped eggs; heat and stir over the fire until quite stiff. Turn out and cool; then roll into croquettes, dip in egg and pounded cracker, and fry to a golden brown.

PURÉE OF POTATOES.

Mash the potatoes with butter and milk, working them smooth and soft. Season, put over the fire and stir until almost stiff. Mound upon a flat dish, and strain over them a little of yesterday’s gravy, skimmed and heated.

BAKED SQUASH.

Pare, quarter, boil, and mash the squash. Season with pepper, salt, butter, and whip in two beaten eggs. When you have a light cream, turn into a buttered pudding-dish, and bake in a quick oven.

APPLE FRITTERS.

About 10 fine apples, pared, cored, and sliced half an inch thick; juice of 1 lemon; sugar, cinnamon and nutmeg; 3 cups of prepared flour; nearly 4 cups of milk; 5 eggs; a little salt.

Spread the slices of apple upon a dish, and sprinkle with lemon-juice and sugar. Beat the yolks light; add milk, then the whisked whites and salted flour by turns. Dip the slices of apple into the batter, turning over and over until thoroughly coated, and fry in hot lard, a few at a time. Drain upon a hot sieve, and sift powdered sugar, cinnamon, and nutmeg upon them. Eat with wine sauce.

Fourth Week. Saturday. —— Tomato and Pea Soup. Calf’s Liver and Bacon. Parsnip Fritters. Spinach. Sweet Potatoes. —— Bread-and-Raisin Pudding. ——

TOMATO AND PEA SOUP.

Empty a can of tomatoes. Put them over the fire with three pints of stock and stew one hour. Strain, rubbing the pulp through the colander; add what was left yesterday of the pea porridge; season to taste, simmer fifteen minutes, and pour upon dice of fried bread into the tureen.

CALF’S LIVER AND BACON.

Wash a fresh liver well, and, when quite ready to cook it, cut into long, narrow slices. Dip each in flour highly seasoned with pepper and salt. Melt a tablespoonful of good dripping in a saucepan; lay in the liver, the slices fitting neatly to one another; strew with sliced onion, and cover entirely with very thin slices of fat salt pork, or bacon. Fit a close top on the saucepan; cook very slowly, never allowing it to bubble, for one hour. The liver should be steamed, not stewed, much less fried. When very tender, take it out and lay upon a dish. Add a tablespoonful of tomato sauce to the gravy, thicken with browned flour wet with water; boil once, and pour over the liver.

PARSNIP FRITTERS.

Scrape, and boil in hot salted water until tender. Mash them very smooth, picking out all the fibres. Add to four large parsnips one beaten egg, a teaspoonful of prepared flour, with pepper and salt, and a teaspoonful of milk. Make into cakes; flour, and fry in dripping. Drain well.

SPINACH.

See Wednesday, Third Week in October.

SWEET POTATOES.

See Sunday, Third Week in October.

BREAD-AND-RAISIN PUDDING.

1 quart of milk; loaf of stale baker’s bread, the crust all pared off, and cut into slices half an inch thick; butter to spread the bread; 4 eggs; ½ cup of sugar; ½ lb. of raisins, seeded and cut into thirds.

Make a raw custard of eggs, sugar, and milk. Fit slices of buttered bread into the bottom of a buttered bake-dish. Pour on custard, and strew with raisins. Lay in more buttered slices, and so on, until the dish is full. The last layer should be well-soaked bread. Cover closely; set in a baking-pan of hot water, and bake an hour and a quarter. Turn out; pour hot, sweet sauce over it, and send more around with it.

NOVEMBER.

First Week. Sunday. —— Baked Soup. Fillet of Veal. Cannelon of Potatoes. French Beans à la Crême. Tomato Sauce. —— Neapolitainoes. Coffee and Whipped Cream. ——

BAKED SOUP.

3 lbs. of beef; 2 lbs. of veal; ½ lb. of lean ham; 1 onion; 2 carrots; 2 tablespoonfuls of farina; 1 can of corn, drained and chopped; 2 stalks of celery; pepper and salt; 6 quarts of water.

Cut the meat into long strips, the vegetables into dice, and pack, in alternate layers, in a broad, low jar, that will go into the oven. Strew the layers with farina and corn, fill up with the water; cover the jar closely, putting a paste of flour and water over the top or about the edges, to exclude the air and keep in the steam. Do this on Saturday night. At bed-time, set in the oven in a pan of cold water, that it may heat gradually as the range warms in the morning. Let it bake until dinner-time. Pour into a bowl, take out the meat, season, and put it into the stock-pot. Pour over it as much as you can spare of the soup, season, and set by for to-morrow. Add pepper and salt to that left for to-day, and serve.

FILLET OF VEAL.

Take out the bone of the joint (you can add it on Saturday to your baked soup); make a deep incision between the meat and the “flap,” which your butcher will skewer around the fillet. Fill this and the hole left by taking out the bone with a force-meat of crumbs, chopped salt pork, chopped thyme and parsley, grated lemon-peel, pepper, salt, and the juice of a lemon. Bind the fillet into shape with tapes; cover the top with a paste of flour and water, and bake twelve minutes to the pound, putting a cup of boiling water into the pan. When done, pull off the paste; dredge with flour, and baste well with butter. The meat should have been very freely basted while cooking. Dish the meat when browned; season, and thicken the gravy; boil up, and pour into a boat.

CANNELON OF POTATOES.

Mash the potatoes thoroughly; beat light with butter, milk, and two raw eggs. Heat in a greased frying pan, stirring constantly, until stiff enough to handle. Make into a long roll; brush over with beaten eggs, and sift crumbs over it. Lay in a buttered baking-pan, and brown nicely in a quick oven. Dish, and pour over it a cup of good drawn butter.

FRENCH BEANS À LA CRÊME.

Open a can of string-beans; clip them into short pieces, and cook twenty minutes in hot salted water. Drain. Have ready, in a saucepan, two tablespoonfuls of cream, and as much butter, heated together; pour upon a beaten egg; return to the saucepan; season with pepper and salt; stir in a tablespoonful of hot vinegar; take from the fire; dish the beans, and pour the sauce over them.

TOMATO SAUCE.

Stew the contents of a can of tomatoes twenty minutes. Strain and pulp through a colander. Add butter, rolled in flour; a little sugar; salt and pepper; cook ten minutes and pour out.

NEAPOLITAINOES.

Make enough puff-paste for a pie; roll out into a sheet half an inch thick, and cut into strips three inches long and half as wide. Bake in a quick oven. When cold, spread half of them with sweet jam or jelly, and stick the others over them in pairs—the jelly being, of course, in the middle. Ice with a frosting made of the whites of two eggs, whipped stiff with half a pound of sugar.

Make these on Saturday. Pass with them strong, hot coffee, with a great spoonful of whipped cream on the surface of each cupful.

First Week. Monday. —— Sago Soup. Veal and Oyster Pie. Boiled Potatoes. Cold Slaw. Stewed Celery. —— Dessert of Fruit and Nuts. ——

SAGO SOUP.

Strain off two quarts of soup from your stock-pot, when you have removed the cake of fat from the top; heat, and stir into it half a cup of German sago previously soaked in a little cold water. Simmer until the sago is dissolved.

VEAL AND OYSTER PIE.

Cut the best parts of your cold roast fillet into thin dominoes. Put a layer in the bottom of a pudding-dish; sprinkle with the dressing, chopped fine, or with minced ham; cover with oysters; strew these with pepper, salt, butter-bits, a pinch of grated lemon-peel, and squeeze a few drops of lemon-juice over them. More veal, etc., and, when the dish is full, pour in yesterday’s gravy, skimmed, and mixed with as much oyster-liquor. Cover with a good paste, and bake one hour. Wash over with white of egg just before you take it up. The pastry can, in cold weather, be made on Saturday, and kept in a cool place.

BOILED POTATOES.

Put on in cold water and bring to a boil. At the end of twenty minutes throw in a cup of cold water to arrest the boil. Heat up again quickly, and when a fork will pierce the large potatoes easily, pour off the water. Put in a little salt, and set the uncovered pot upon the range for one minute. Take each potato in a towel, and hold in your hand while you strip off the peel. The fashion of sticking a fork through them, in order to pare them, breaks and cools them.

COLD SLAW.

Shred a white cabbage and pour over it the following

Dressing.

2 beaten eggs; 2 teaspoonfuls of sugar; 6 tablespoonfuls of vinegar; ½ teaspoonful of made mustard and same of pepper and salt; ½ teaspoonful of celery essence; 1 tablespoonful of butter.

Mix well, stir over the fire until scalding hot. When cold, add to the cabbage. Toss and stir, and set in a cold place until wanted.

STEWED CELERY.

Scrape and cut the blanched stalks into short pieces. Cook tender in boiling water, a little salt. Drain this off, add a cup of drawn butter; simmer five minutes, and serve.

DESSERT OF FRUIT AND NUTS.

Arrange in accordance with your taste and convenience. You may add dried figs to the dish of nuts.

First Week. Tuesday. —— Strong Broth. Beefsteak. Omelette with Tomatoes. Mashed Potatoes. French Mustard. —— Lemon Puffs. ——

STRONG BROTH.

Heat the contents of your stock-pot, adding a quart or more of boiling water. Let all simmer together one hour. Strain and press out the nourishment from the meat. Cool; skim, add seasoning, and half a cup of soaked rice. Cook gently until this is soft.

N. B.—Whenever the stock-pot is empty, scald it with soda and water, and set in the sun.

BEEFSTEAK.

Flatten a steak; broil upon a greased gridiron over a clear fire. Lay upon a hot dish; pepper and salt; lay bits of butter over it, and cover three or four times before sending to table.

OMELETTE, WITH TOMATOES.

Beat seven eggs just enough to break up the yolks. Put a piece of butter as large as an egg in the frying-pan, and, when it heats, pour in the eggs. Loosen from the sides and bottom of the pan, from the first, by shaking the pan, and using your cake-turner. When “set” in the middle, cover one half with hot stewed tomatoes; fold over the other half so as to enclose it, and invert the pan upon a hot dish.

MASHED POTATOES.

Whip up soft with butter, milk, and salt, and heap roughly upon a deep dish.

LEMON PUFFS.

1 cup of prepared flour; ½ cup of powdered sugar; 1 tablespoonful of butter; 3 beaten eggs; juice and grated peel of half a lemon; 3 tablespoonfuls of milk, with a tiny pinch of soda.

Rub butter and sugar together; beat in the yolks, the milk, whites, flour; at last, and quickly, the lemon. Bake in buttered corn-bread pans, or in paté-pans. The oven should be quick. Turn out, and eat hot with sauce.

First Week. Wednesday. —— Beef Tea, with Noodles. Smothered Chickens. Salsify Sauté. Macaroni au Gratin. Brussels Sprouts. —— English Tapioca Pudding. ——

BEEF TEA, WITH NOODLES.

3 lbs. of lean beef; 2 onions; 2 turnips; 2 carrots; 2 cloves; 2 quarts and 1 pint of water; a good handful of noodles (made according to receipt given on Wednesday, First Week in August).

Mince the vegetables. Put on in the water, and boil down to two quarts. Drain off, and pour upon the beef, minced very fine. Simmer one hour; strain, season, and put in the noodles. Cook gently twenty minutes.

SMOTHERED CHICKENS.

Split a pair of tender chickens down the back, as for broiling. Lay in a dripping-pan; pour over them a cup of boiling water, in which has been dissolved a great spoonful of butter. Invert another pan over this one, to keep in the steam, and cook, basting often, until the chickens are russet-colored all over, and very tender. Baste twice with butter at the last. Dish the chickens; thicken, season, and boil up; then pour part over the chickens, the rest into a boat.

SALSIFY SAUTÉ.

Scrape and cut the salsify-roots into pieces two inches long; cook tender in boiling water, slightly salt. Shake and drain in a colander, to get rid of all the water. Have in a frying- or saucepan two or three spoonfuls of butter, with a little pepper. When hot, put in the salsify. Heat and toss five minutes, but do not let it brown. Serve very hot. It is exceedingly nice.

MACARONI AU GRATIN.

Break half a pound of macaroni into inch lengths. Make a weak broth by diluting the remains of yesterday’s soup with hot water, and straining it. When it boils, season well, and put in the macaroni. Cook until tender, but not broken. Drain off the liquor; put the hot macaroni upon a stone-china dish; stir a good piece of butter through it; sift over it a mixture of grated cheese and fine bread-crumbs. Set upon the upper grating of the oven to brown.

BRUSSELS SPROUTS.

Cook about twenty-five minutes in boiling salt water. Drain; season with pepper, salt, and butter; stir these in well, and dish.

ENGLISH TAPIOCA PUDDING.

1 cup of tapioca, soaked two hours in a pint of the milk; 3 pints of milk; 5 eggs; 2 tablespoonfuls of butter; 1 cup of sugar; ½ lb. raisins, seeded, and cut in half; grated peel of half a lemon.

Put the soaked tapioca in a farina-kettle, and surround with lukewarm water. Bring to a boil, and, when soft all through, add the creamed butter and sugar; then the eggs; next, the tapioca; finally, the fruit. Bake one hour in a buttered dish. Eat hot, with sauce.

First Week. Thursday. —— Mutton Soup. Roast Rabbits. Cheese Custards. Stewed Corn. Lima Beans. —— Cocoa Pudding. ——

MUTTON SOUP.

3 lbs. scrag of mutton—bones cracked and meat chopped; 2 turnips; 2 onions; chopped parsley; pepper and salt; 3 quarts of water; ½ cup of barley, soaked two hours in a little water.

Put on meat and vegetables with the bones in the water, and simmer three hours and a half. There should be two quarts of soup. Strain, cool, and season; add the barley, and cook gently until this is soft.

ROAST RABBITS.

Skin, clean with great care, and wash a pair of fat rabbits—or hares—stuff with a force-meat of crumbs and chopped fat salt pork, seasoned with onion, thyme, pepper and salt. Sew up with fine thread; bind the legs to the body in a kneeling posture, and lay in the dripping-pan. Pour over them a cupful of boiling water, and cover as you did the chickens yesterday. Baste with butter twice, with their own gravy twice, and twice, at last, with butter. Just before you take them up, dredge with flour and give a final baste with butter. Dish when you have clipped and drawn out the threads. Thicken and season the gravy, and pour into a gravy-boat.

CHEESE CUSTARDS.

6 tablespoonfuls of finely grated cheese; 2 tablespoonfuls of butter; 4 eggs; 1 cup of milk, with a teaspoonful of corn-starch stirred in it; salt and pepper; soda.

Beat the eggs very light, and pour upon them the milk heated (with a pinch of soda) and thickened with the corn-starch. While still warm, add pepper, salt, butter, and cheese. Beat up well and pour into greased custard-cups. Bake in a quick oven about fifteen minutes, or until high and brown. Serve at once, as a separate course, passing bread and butter with them. They should follow the soup directly, or be served just before the dessert.

STEWED CORN.

Empty a can of corn into a saucepan and cover with hot-salted water. Cook half an hour, drain off the water, add a cup of milk, and, when this boils, a tablespoonful of butter rolled in flour. Pepper and salt to taste; simmer five minutes and serve.

LIMA BEANS.

Soak the dried beans overnight, changing the water twice. In the morning put on to cook in cold water, with a clean piece of streaked fat pork or bacon, an inch or so square. When the beans are soft, drain; take out the pork and dish; seasoning with butter, pepper and salt.

COCOA PUDDING.

1 cup of fine crumbs; 1 quart of milk; 4 eggs; 2 tablespoonfuls of butter; 1 scant cup of sugar; 2 tablespoonfuls of grated cocoa, or of cocoatina; 1 teaspoonful of Colgate’s vanilla.

Soak the bread in the milk; put over the fire in a farina-kettle, and stir to a boil. When thick and smooth, stir in the butter, the sugar, and the cocoa. Take from the fire, pour out; beat two minutes and whip in the beaten yolks, then the whites, which should have been beaten stiff. Put into a buttered mould, set in a pan of hot water and bake forty-five minutes in a moderate oven. Turn out and eat with powdered sugar.

First Week. Friday. —— Milk Soup. Ragoût of Duck. Canned Green Peas. Mashed Potatoes. Celery Salad. —— Sponge Gingerbread, with Chocolate. ——

MILK SOUP.

1 quart of milk and the same of water; 2 onions; 2 turnips; 2 stalks of celery; 1 teaspoonful of sugar—a pinch of soda in the milk; 2 tablespoonfuls of corn-starch wet up in cold water; pepper and salt; dice of fried bread; two tablespoonfuls of butter.

Boil chopped onions, turnips and celery in the water until soft enough to be pulped through the colander. Do this, season, add the water in which they were cooked, the milk, and when the soup boils, the corn-starch. At last, stir in the butter a little at a time, to prevent oiling. Simmer five minutes, and pour upon the fried bread in the tureen.

RAGOÛT OF DUCK.

Clean and wash a duck; put into the dripping-pan, with a large cupful of boiling water, and roast, basting often, half an hour. Meanwhile, boil the giblets in a pint of water. Take up the duck and joint as for fricassee. Put into a saucepan with the gravy from the dripping-pan and the water in which the giblets were boiled; add an onion stuck with cloves; a little salt and pepper. Cover and stew gently an hour and a half. Take up the duck and keep hot upon a chafing-dish. Strain the gravy; stir in a tablespoonful of butter rubbed in one of browned flour, the juice of a lemon, and a glass of wine. Boil up and pour over the duck.

CANNED GREEN PEAS.

Turn the peas into a saucepan; cover with boiling water, and cook twenty-five minutes. Drain well; add pepper, salt and butter, and dish.

MASHED POTATOES.

Prepare as on Tuesday of this Week.

CELERY SALAD.

Scrape and cut the best stalks into short lengths. Put into a salad-bowl, and season with a dressing of two tablespoonfuls of oil to five of vinegar, one teaspoonful of sugar, and a saltspoonful, each, of salt and pepper.

SPONGE GINGERBREAD AND CHOCOLATE.

5 cups of flour; 1 heaping tablespoonful of butter; 1 cup of molasses; 1 cup of sugar; 1 cup of sour milk; 2 tablespoonfuls of saleratus, dissolved in hot water; 2 teaspoonfuls of ginger; 1 teaspoonful of cinnamon.

Mix molasses, sugar, butter, and spice together. Warm slightly, and beat five minutes. Add milk, saleratus, lastly the flour. Beat hard five minutes, and bake in a broad, shallow pan; or in small tins. Eat warm with a cup of good chocolate, made by stirring six tablespoonfuls of chocolate, wet with cold water, into a pint of boiling water, boiling twenty minutes, adding the milk, and cooking ten minutes longer, stirring often.

First Week. Saturday. —— Family Soup. Killarney Stew. Baked Tomatoes. Fried Sweet Potatoes. Stewed Carrots. —— Boiled Pudding. ——

FAMILY SOUP.

4 lbs. of lean beef; 2 lbs. of cracked bones, of any kind; 4 turnips; 3 carrots; 2 onions; 4 stalks of celery; 7 quarts of water; pepper and salt.

Cut the meat into strips, and fry with a sliced onion, in dripping, until brown, but not dry. Slice the carrots, turnips, and onion; chop the celery, and put these with meat, fried onion, bones, and gravy from the frying-pan, into the soup-pot. Add the water, and cook slowly four hours after the boil begins. Pour off the liquor—there should be at least five quarts; take out meat and bones, season highly, and consign to the stock-pot, with all of the liquor except that needed for to-day. Salt and pepper, and set away in a cold place. Pulp the vegetables into the soup kept out for to-day; cool, skim, season, and bring to a gentle boil; then pour out.

KILLARNEY STEW.

3 lbs. of lean mutton—that from the scrag is best, and you can use the bones for your soup; 8 sliced potatoes; 1 sliced onion; salt, pepper, and chopped parsley.

Put on the mutton, cut into small pieces, with the sliced onion, and enough cold water to cover it, and stew very slowly two hours, or until tender. Strain the gravy into a bowl, and set in cold water to throw up the fat. Put a layer of potatoes, sliced thin, in the bottom of a saucepan; cover with meat, peppered and salted; sprinkle with parsley—more potatoes, and more meat until all are in. Take all the fat from the top of the gravy and strain it over the meat. Cover closely, and simmer until the potatoes are broken to pieces. Half an hour after the boil begins should suffice.

BAKED TOMATOES.

Drain the superfluous juice from a can of tomatoes into your boiling soup. Lay the tomatoes in a buttered pie-dish; season with pepper, salt, butter and sugar; strew bread-crumbs over the top; add a little gravy saved from yesterday’s ragoût; cover, and bake half an hour; then brown.

FRIED SWEET POTATOES.

Boil, and, when cold, scrape off the skins; slice lengthwise, and fry to a light brown in nice dripping, or butter. Drain, salt, pepper, and serve hot.

STEWED CARROTS.

Scrape, and boil whole forty-five minutes. Drain, and cut into round slices a quarter of an inch thick. Put on in a cupful of weak broth—a little of your soup will do—and cook gently half an hour. Then add three or four tablespoonfuls of milk, a lump of butter rolled in flour, with seasoning to taste. Boil up and dish.

BOILED PUDDING.

3 cupfuls of flour; 2 cupfuls of sour milk; 1 teaspoonful of soda dissolved in hot water; ½ cupful powdered suet; a little salt.

Stir the milk gradually into the flour until a smooth batter is the result. Put in suet and salt; lastly, beat in the soda-water thoroughly and quickly. Pour into a buttered mould and boil one hour and a half. Turn out and eat hot with sauce.

Second Week. Sunday. —— Tapioca Soup. Roast Saddle of Mutton. Potato Puff. Salsify Fritters. Kidney Beans à l’Anglaise. Currant Jelly. —— Almond Blanc-Mange. Cream Rose Cake. ——

TAPIOCA SOUP.

Take the fat from the top of your stock-pot, dip out as much as you need for to-day; add a large cupful of boiling water and strain into the soup-kettle. Bring to a boil, skim, and put in half a cup of grained tapioca, which has been soaked for two hours in a little water. Simmer until clear.

ROAST SADDLE OF MUTTON.

Lay in the dripping-pan, pour a large cup of boiling water over it, and roast twelve minutes to the pound, basting often. As it begins to brown, cover with white paper, lifting this when you baste the meat. Ten minutes before serving, take off the paper, dredge the mutton with flour; baste with butter, and brown. Skim the fat from the gravy; thicken with browned flour, season, and boil once, then serve in a boat. Pass currant jelly with the mutton.

POTATO PUFF.

Whip boiled potatoes light with a fork; beat in butter, salt, and milk, at last, two frothed eggs. Whisk to a cream; make into a smooth mound in a greased bake-dish, and set in a quick oven to brown.

SALSIFY FRITTERS.

1 bunch of salsify; 2 beaten eggs; ½ cup of milk; flour for thin batter; salt.

Wash, scrape, and grate the salsify into the batter, made of the ingredients given above. It should be as thick when the salsify is in, as pound-cake batter. Drop by the spoonful into hot fat. Fry quickly, drain in a hot colander, and serve dry and hot.

KIDNEY BEANS À L’ANGLAISE.

Soak dried white beans all night in cold water. Exchange in the morning for tepid, and finally put on to boil in cold. Heat and cook slowly, and when, after two hours, the skin begins to crack, strain off the water, adding it to your soup-stock if you like, after salting it sufficiently to warrant its keeping. Put a folded towel upon the beans left in the saucepan, and set at the side of the range, where they will keep hot, without scorching, for half an hour. Sprinkle with salt and pepper; stir in a small bit of butter, and dish. Beans thus cooked will be very mealy.

ALMOND BLANC-MANGE.

1 quart of milk; 1 package Cooper’s gelatine, soaked one hour in a little cold water; 3 oz. of almonds, blanched, dried, and pounded in a mortar, with a little rose-water to prevent oiling; ¾ cup of sugar; extract bitter almonds.

Heat the milk to scalding; add the gelatine, the pounded almonds, and, when you have stirred these over the fire ten minutes, the sugar. Strain through thin muslin, wringing and squeezing to get out the flavor of the almonds. Flavor, and set in a wet mould to form. Do this on Saturday. On Sunday, turn it out, and eat with powdered sugar and cream.

CREAM ROSE CAKE.

Please consult “BREAKFAST, LUNCHEON AND TEA,” page 327.

Second Week. Monday. —— Irish Broth. Cotelettes à la Reine. Stewed Potatoes. Savory Bread Pudding. Bean Salad. —— Stewed Apples, with Cream and Cake. ——

IRISH BROTH.

Strain off as much soup from the stock-pot as you need for to-day. Heat and skim; stir in a large cupful of mashed potato, rubbed through a colander; season to taste; simmer ten minutes, and add a great spoonful of butter rolled in flour. Boil up fairly, and serve.

COTELETTES À LA REINE.

Cut thick slices of the most nearly underdone portions of your roast mutton. Divide into neat squares about three inches across; dip each in thick drawn butter, in which the yolks of two eggs have been cooked. Lay the cutlets to cool upon a broad dish. When the creamy coating is cold and firm, roll each in pounded cracker, and fry—a few at a time—in hot lard or dripping. As each is lightly browned, take up with a skimmer, and drain off the fat. Arrange in a dish, overlapping one another.

STEWED POTATOES.

Pare; cut into dice; throw into cold water, and leave there half an hour. Put on to cook in boiling salted water; stew twenty minutes. Drain off most of the water, and fill up with cold milk. When this boils, stir in a lump of butter rolled in flour, with chopped parsley. Cook gently five minutes longer.

SAVORY BREAD PUDDING.

Soak two cups of bread-crumbs in a cupful of yesterday’s gravy, diluted with a little of your soup-stock. Add a cup of boiling milk, in which a pinch of soda has been stirred; beat to a smooth batter; add half a cupful of minced cold meat, three eggs, pepper, and salt. Pour into a buttered bake-dish, after beating all up light, and bake in a quick oven. Serve in the dish, and pass a little good gravy, or drawn butter, with it.

BEAN SALAD.

Put cold beans left from yesterday into a salad-bowl, and pour over it such a dressing as you prepared for Cold Slaw, on Monday, First Week in November.

STEWED APPLES, CREAM, AND CAKE.

Pare and core juicy pippins. Put a cupful of water, and one of sugar, into a bake-dish. Lay in the pippins; cover, and cook slowly until clear and tender. They should be turned once while cooking. Set away, still covered, in the bake-dish, to cool, on Saturday. On Monday, put them into a glass dish, and send cream and cake to table with them.

Second Week. Tuesday. —— Mutton and Oyster Soup. Beefsteak au Maître d’Hôtel. Baked Sweet Potatoes. Stewed Onions. Mashed Squash. —— Orange Pudding. ——

MUTTON AND OYSTER SOUP.

Crack the bone of your cold mutton, and chop the refuse bits left from the roast. Put on in two quarts of water, and boil down to one. Strain, cool, skim, and add to it a quart of stock. If no liquor is left in the stock-pot for this purpose, add two quarts of water to the meat, bones, etc., in the bottom, and boil down to one; then strain. Heat the two quarts of broth to boiling; add two dozen oysters, with their liquor; season with pepper, salt, and a little mace. Boil one minute. Stir in a great spoonful of butter rubbed in flour; simmer, and stir two minutes, and pour out.

BEEFSTEAK AU MAÎTRE D’HÔTEL.

Treat as directed on Tuesday of First Week in November; but, when laid upon the hot dish, put over it, and on both sides, two or three tablespoonfuls of butter, in which have been mixed pepper, salt, a little French mustard, and the juice of half a lemon, with a teaspoonful of very finely minced parsley.

BAKED SWEET POTATOES.

Wash, and bake in a moderate oven until soft. Serve in their skins.

STEWED ONIONS.

Top, tail, and skin. Boil in two waters, throwing both away. When the onions are tender, have ready in a saucepan a cup of drawn butter. Lay the onions in it; simmer ten minutes, and serve in the sauce.

MASHED SQUASH.

Pare, quarter, and cook soft in boiling salt water. Strain, press, and mash in a colander. Season with pepper, salt, and butter, and turn into a deep dish.

ORANGE PUDDING.

2 cups of milk; 4 tablespoonfuls of sugar; 1 heaping cup of prepared flour; yolks of 4 eggs, and whites of two; pulp of 2 oranges, chopped very fine; grated peel of ½ an orange; 1 tablespoonful of melted butter.

Cream butter and sugar, and whip in the yolks, then the yellow pulp and the grated peel of the oranges. Beat three minutes; add the milk, then flour and whites, alternately. Pour into a buttered mould, and boil one hour. Eat hot, with jelly sauce.

Second Week. Wednesday. —— Barley Cream Soup. Roast Chine of Pork. Peas Pudding. Mashed Potatoes. Apple Sauce. —— Apple Pudding. ——

BARLEY CREAM SOUP.

2 lbs. of veal—cut from the knuckle; 1 cupful of barley; 3 quarts of water; salt and pepper; chopped parsley.

Put the meat, cut into strips, into a pot with the water and barley, and cook slowly four hours. Pick out the meat, having strained off the liquor into a bowl; then rub the barley through a soup-sieve. Season with pepper, salt, and parsley; boil up once, and serve. It should be of a creamy consistency.

ROAST CHINE OF PORK.

Boil half an hour in hot salted water. Take out and lay upon a dish to cool somewhat. (Put the pot liquor into the stock-pot.) Rub the warm chine all over with a little pepper and powdered sage; then, with beaten egg; strew with bread-crumbs, and set in a good oven until tender. Should it brown too fast, cover it. Pass apple sauce with it.

PEAS PUDDING.

4 cups of split peas; 1 tablespoonful of butter; 3 eggs; pepper and salt; 1 small onion.

Soak the peas all night. In the morning put them and the onion into a farina-kettle with just enough water to cover them. Boil two hours, or until soft. Drain, and pulp through a colander. Beat in butter, pepper, salt, and eggs, and boil in a buttered mould or floured cloth one hour. Turn out, and cut in slices on the table.

MASHED POTATOES.

Prepare as usual.

APPLE SAUCE.

Pare, slice, and stew juicy apples with just enough water to keep them from burning. Mash when soft and broken to pieces, and beat smooth with a good lump of butter and plenty of sugar. Serve cold.

APPLE PUDDING.

2 cupfuls of fine crumbs; 2 cupfuls of chopped apples; 1 cupful of sugar; 1 teaspoonful mixed cinnamon and mace; half as much grated lemon-peel; juice of a lemon; 1 tablespoonful of brandy; ¼ lb. raisins, seeded and chopped; 4 eggs; 1 cup of milk; pinch of soda in the milk.

Scald the milk; pour upon the crumbs, and beat light. Add beaten yolks, sugar, fruit, and spice—at last, the whites. Bake in a buttered dish, covered, half an hour; then uncover and drain. Eat hot with sweet sauce. It is very good.

Second Week. Thursday. —— Game Soup. Fricassee of Grouse. Buttered Parsnips. Potatoes with Vermicelli. Stewed Tomatoes. —— Quaking Custard. ——

GAME SOUP.

2 grouse or partridges, or, if you have neither, use a pair of rabbits; ½ lb. of lean ham; 2 medium-sized onions; 1 lb. of lean beef; fried bread; butter for frying; pepper, salt, and 2 stalks of white celery cut into inch lengths; 3 quarts of water.

Joint your game neatly; cut the ham and onions into small pieces, and fry all in butter to a light brown. Put into a soup-pot with the beef, cut into strips, and a little pepper. Pour on the water; heat slowly, and stew gently two hours. Take out the pieces of bird, and cover in a bowl; cook the soup an hour longer; strain; cool; drop in the celery, and simmer ten minutes. Pour upon fried bread in the tureen.

FRICASSEE OF GROUSE.

Make a cup of drawn butter by heating a cup of strained broth from your boiling soup in a saucepan; stirring into it two tablespoonfuls of butter cut up in a teaspoonful of flour; season well, and put in the pieces of grouse, or rabbit. Simmer until very hot; take out the meat and arrange upon buttered toast in a dish. Add to the gravy a couple of beaten yolks; heat one minute, and pour over the birds.

POTATOES WITH VERMICELLI.

Mash and whip the potatoes light with butter and milk. Season with salt, and mound smoothly within a stone-china dish, or a bake-dish that has a silver stand for the table. Wash over with white of egg, and strew with vermicelli that has been broken small, boiled a few minutes in hot water, then spread out to drain upon a sieve. Brown in a quick oven.

BUTTERED PARSNIPS.

Boil tender, and scrape. Slice a quarter of an inch thick, lengthwise. Put into a saucepan with a great spoonful of melted butter, pepper and salt, and a little chopped parsley. Shake over the fire until it boils. Lay the parsnips upon a dish, and pour the sauce over them.

STEWED TOMATOES.

Empty a can of tomatoes into a saucepan. Stew twenty-five minutes; season with pepper, salt, sugar, and stir in a lump of butter rolled in flour. Simmer ten minutes, and serve.

QUAKING CUSTARD.

3 cups of milk; yolks of 3 eggs, using the whites for the méringue; ½ package Cooper’s gelatine; 6 tablespoonfuls of sugar; juice of 1 lemon for méringue; flavoring extract for custard.

Soak the gelatine two hours in a cup of the milk. Heat the rest of the milk; add that in which the gelatine is, and stir over the fire until the gelatine is melted. Take from the fire and pour upon the beaten yolks and sugar. Heat slowly, and stir until it thickens well. Cool, stirring every quarter of an hour. When cold, flavor and pour into a wet mould. Set in ice, or in a cold place. When it is firm, turn out and surround with a méringue made by whipping the whites stiff with a little powdered sugar, and the lemon-juice.

Second Week. Friday. —— Turnip Soup. Boiled Cod. Mashed Potatoes. Fricasseed Eggs. Canned Succotash. —— Chocolate Tartlets. Tea and Albert Biscuits. ——

TURNIP SOUP.

12 turnips; 3 tablespoonfuls of butter; 1 onion; 2 stalks of celery; bunch of herbs; 2 cups of milk; pepper and salt; 2 quarts of water; 1 tablespoonful—even—of flour.

Pare and lay the turnips in cold water half an hour. Slice into the soup-pot, with the onion and celery; also the chopped herbs. Pour on two quarts of cold water, and boil until the vegetables are broken to pieces. Rub, with their liquor, through a sieve. Season, and return to the fire. When it boils, stir in the butter cut up in the flour; cook five minutes; pour into the tureen, and add the boiling milk.

BOILED COD.

Sew the fish up in a piece of mosquito-netting. Put on in plenty of boiling water, a little salt, allowing about twelve minutes per pound. Unwrap; lay upon a hot dish, and pour over it—serving some in a boat—a cupful of drawn butter made from the fish pot-liquor, and containing, besides butter and flour, the pounded yolks of two boiled eggs, and a tablespoonful of chopped green pickle.

MASHED POTATOES.

Mash, and pass with the fish.

FRICASSEED EGGS.

7 or 8 hard-boiled eggs, laid in cold water so soon as they are done; a cup of gravy left from yesterday’s soup; a little cold chopped meat; melted butter, pepper, salt, and French mustard; three tablespoonfuls of cream.

Cut the cold eggs, crosswise; take out the yolks; slice a bit from the bottom of each white “cup” thus made, and stand them closely together in a flat dish. Rub the yolks to a paste with the butter; mix with the chopped meat and seasoning, and make into round balls, with which fill your “cups.” Heat, and add the cream to the gravy, and pour over the eggs. Set in the oven three minutes to heat; stick a bit of parsley in the top of each ball, and send to table.

CANNED SUCCOTASH.

Turn out a can of succotash into a saucepan; barely cover with hot water, and cook half an hour. Pour off the water; put on, instead, a cup of cold milk. Bring to a boil; pepper, salt, and put in a lump of butter, rolled in flour. Simmer five minutes.

CHOCOLATE TARTLETS.

4 eggs; ½ cake Baker’s chocolate, grated; 1 tablespoonful corn-starch, dissolved in milk; 3 tablespoonfuls of milk; 4 tablespoonfuls of white sugar; 2 tablespoonfuls of vanilla; ½ teaspoonful cinnamon, and a little salt; 1 heaping teaspoonful of melted butter.

Rub the chocolate smooth in the milk; heat over the fire, and add the corn-starch wet in more milk. Stir until thickened, and pour out. When cold, beat in the yolks and sugar, with the flavoring. Bake in open shells lining paté-pans. Cover with a méringue made of the whites and a little powdered sugar, when they are nearly done, and let them color slightly. Eat cold.

Second Week. Saturday. —— Winter Pea Soup. Ham and Eggs. Macaroni with Cod. Fried Beans. Cold Slaw, with Cream Dressing. —— Squash Pie. ——

WINTER PEA SOUP.

3 lbs. of beef, cut into strips; 1 lb. of lean ham; 2 lbs. of cracked bones; 5 quarts of water; 1 turnip, sliced; 2 onions, chopped; pepper; salt; 3 stalks of celery; 1 pint of split peas.

Soak the peas all night. In the morning, put them on in a farina-kettle covered with a quart of warm water, and cook soft. Put into a soup-kettle the beef, ham, and vegetables, with five quarts of water, and cook slowly four hours, filling up with hot water should the water sink below four quarts. Strain off the liquor; pick out meat and bones from the colander; put into the stock-jar, and season well. Pour over them all but three pints of the soup, and set away. Pulp the vegetables through the colander into to-day’s broth; season, and add the peas, also rubbed through a colander. Cook slowly, stirring often, half an hour, and pour upon dice of fried bread into the tureen.

HAM AND EGGS.

Boil slices of ham fifteen minutes, and let them get cold. Trim and cut into pieces of uniform size; put a small piece of butter in a frying-pan, and cook the ham, not too quickly, turning when the under side is done. Strain the fat when the ham has been taken out and put upon a hot-water dish; return to the fire, and fry the eggs. Cut off the ragged edges and lay one upon each slice of ham.

MACARONI WITH COD.

Break a quarter of a pound of macaroni into short pieces; boil twenty minutes in hot salted water; drain; stir in a tablespoonful of butter and three tablespoonfuls of grated cheese; mix up with one-third as much chopped cod as you have macaroni, and put into a buttered bake-dish. Wet with a little milk; scatter bread-crumbs on the top, and bake, covered, half an hour, then brown.

FRIED BEANS.

Boil as directed on Sunday of this week; put a little dripping in a frying-pan with a little powdered, or chopped parsley; heat, put in the beans, and stir until they are a pale yellow; pepper and salt, and serve hot.

COLD SLAW, WITH CREAM DRESSING.

1 small head of white cabbage, chopped fine; 1 cup scalding milk; rather less than a cup of vinegar; 1 tablespoonful of butter; 2 beaten eggs; 1 tablespoonful of white sugar; 1 teaspoonful essence of celery; pepper and salt to taste.

Heat milk and vinegar in separate vessels. Put butter, sugar, and seasoning into the hot vinegar. Boil up once, and put in the cabbage. Heat to scalding and take off. Add the beaten eggs to the hot milk; cook until they begin to thicken. Put the hot cabbage into a bowl; pour the custard over it; toss and stir with a silver fork; cover to keep in the strength of the vinegar, and cool suddenly.

SQUASH PIE.

1 pint of stewed and strained squash; 1 pint of milk; ¾ cup of sugar; 3 eggs, beaten light; ½ teaspoonful of ginger, and same of mace and cinnamon mixed.

Beat all well together, and bake in open shells of paste

Third Week. Sunday. —— Potage au Riz. Roast Turkey. Cranberry Sauce. Mashed Potatoes, Browned. Sweet Potatoes. —— Queen’s Pudding. ——

POTAGE AU RIZ.

Take the fat from the top of the soup-stock. Pour off and strain what is needed for to-day. Heat and skim; add half a cup of rice which has been cooked soft in a little milk—also the milk which has not been soaked up; put in what seasoning is needed; simmer fifteen minutes, and serve.

ROAST TURKEY.

Clean, and wash out the crop and body of the turkey with soda and water, rinsing it out afterwards. Stuff with a force-meat made of crumbs, a little cooked sausage, pepper, salt, and a little butter. Truss the turkey neatly. (Salt the giblets, and set by for to-morrow’s soup.) Lay it in the dripping-pan; pour boiling water over it, and roast about ten minutes to the pound, after the cooking actually commences. Cook slowly at first, or it will be dry without and raw within. Baste often and freely. Ten minutes before taking it up, dredge with flour, and baste with butter. Pour off the fat from the top of the gravy, thicken with browned flour, and season; boil once and serve in a boat.

CRANBERRY SAUCE.

Put a quart of clean cranberries into a saucepan, with a cupful of cold water. Stew slowly, stirring often, for an hour and a half. Take from the fire, and sweeten abundantly with sugar; rub through a fine colander and set to form in a wet mould. Do this on Saturday.

MASHED POTATOES—BROWNED.

Whip light with milk, butter, and salt; pile upon a greased pie-dish, and brown in a good oven. Slip to a hot dish by the aid of your cake-turner.

SWEET POTATOES.

Boil until tender; strip off the skins; lay in an oven to dry for some minutes and serve.

QUEEN’S PUDDING.

2 cups of milk; 4 eggs; ½ package of gelatine; ½ cup of sugar; vanilla or other essence; 1 sponge-cake; 2 glasses of wine; raspberry or other jelly.

Soak the gelatine in the milk for one hour. Put into a farina-kettle and heat to boiling, stirring until the gelatine is dissolved. Pour upon the beaten eggs and sugar; return to the fire and cook one minute. Pour half, when cold, into a wet mould. After half an hour, cover this with slices of sponge cake with jelly spread between them. Wet these well with wine. Add the rest of the custard, and set the mould upon ice, or in a cold place.

Make this pudding on Saturday.

Third Week. Monday. —— Giblet Soup. Turkey Scallop. Boiled Rice. Stewed Tomatoes. Baked Potatoes. —— Apple Méringue Pie. ——

GIBLET SOUP.

Boil the turkey-giblets in a quart of water. Take them out; add the water to the entire contents of your stock-pot, and simmer at the back of the range for one hour, adding water if it should boil down. Strain and season. Have ready the giblets—the gizzard chopped fine, the liver pounded with half a cupful of turkey-stuffing. Cook all together fifteen minutes, and pour out.

TURKEY SCALLOP.

Cut the meat from your cold turkey. Break the bones, cover them with two quarts of cold water; boil one hour, season and put into a bowl. Chop the meat and season with pepper and salt. Put a layer of buttered crumbs in the bottom of a bake-dish; cover with the mince; moisten with gravy; more crumbs buttered and wet with milk. Having filled the dish in this way, cover with cracker-crumbs, seasoned, wet with oyster-liquor (or milk) and beaten light with two eggs. Strew butter on top; bake, covered, half an hour; then brown.

BOILED RICE.

Skim the fat from the cooled broth made by boiling your turkey-bones. Put into a saucepan with a cup of soaked rice, and cook until the latter is soft, shaking the pot from time to time. Drain off the liquor, and put into your stock-pot; serve the boiled rice in a deep dish, and pass grated cheese with it.

STEWED TOMATOES.

See Thursday, Second Week in November.

BAKED POTATOES.

Wash, and bake soft in a moderate oven. Wipe, and serve wrapped in a napkin.

APPLE MÉRINGUE PIE.

Beat into some good, sweet apple-sauce a little melted butter, and season to taste with nutmeg. Fill a shell of pie-paste with this; bake, and when done, spread with a méringue made of the whites of three beaten eggs and a little sugar. Shut up in the oven a few minutes, to “set.” You can keep raw paste in a cold place from Saturday to Monday, and spare yourself the trouble of making it to-day.

Third Week. Tuesday. —— Veal and Oyster Soup. Beefsteak Pie. Ladies’ Cabbage au Maître d’Hôtel. Purée of Potatoes. Canned French Beans. —— Flour Hasty Pudding. ——

VEAL AND OYSTER SOUP.

Knuckle of veal—meat sliced and bones cracked; 1 qt. of oysters; 1 cup of milk; 2 teaspoonfuls of flour; 1 tablespoonful of butter cut up in the flour; 2 stalks of celery; pepper and salt; 6 quarts of water.

Put meat, bones, celery, and water over the fire and cook slowly four hours. Strain; put meat and bones, highly seasoned, into your stock-jar with all the soup except two quarts, and set away. Cool and take the fat from that kept out for to-day; return to the fire with seasoning. When it boils, add the oysters. Cook five minutes; pour out and add the boiling milk thickened with the floured butter.

BEEFSTEAK PIE.

3 lbs. of steak; 1 chopped onion; 1 tablespoonful of mushroom catsup; a little water; 1 tablespoonful of butter cut up into floured bits; pepper and salt; some good plain paste.

Cut the steaks into small squares; beat each flat, and leave out bone, fat, and gristle. Strew a little onion in the bottom of a bake-dish; put in a layer of meat, peppered and salted; scatter bits of floured butter over it; then more onion. When all are in, pour in the catsup and a little water—or gravy is better—cover with crust, and bake nearly two hours.

LADIES’ CABBAGE AU MAÎTRE D’HÔTEL.

Boil a cabbage in two waters. (Salt the second, and put into your stock-pot.) Let it get perfectly cold; chop fine; mix with two beaten eggs, a few spoonfuls of your soup-stock, a great spoonful of butter, the juice of a lemon, pepper and salt. Pour into a buttered pudding-dish, bake covered, forty minutes, brown, and serve in the dish.

PURÉE OF POTATOES.

Whip boiled potatoes light, and rub through a colander. Add milk and butter, salt to taste, and when very soft, pour into a buttered saucepan. Stir until hot and stiff; pour into a deep dish.

CANNED FRENCH BEANS.

Clip the beans into short and equal lengths. Put into a saucepan, cover with hot salted water, and stew half an hour. Drain, stir in a lump of butter, with pepper and salt, and dish.

FLOUR HASTY PUDDING.

Heat to boiling a quart of milk. Salt, and stir in three tablespoonfuls of flour, rubbed smooth in a little cold milk. Boil and stir fifteen minutes, and add a tablespoonful of butter. Cook two minutes; turn into an uncovered deep dish, and eat with butter and sugar, or cream and sugar. Sprinkle each saucerful with nutmeg.

Third Week. Wednesday. —— Cauliflower Soup. Pork Chops, with Tomato Gravy. Beets. Potato Croquettes. Apple Sauce. —— Batter Pudding. ——

CAULIFLOWER SOUP.

Skim your soup-stock. Heat and boil it for ten minutes. Strain off two quarts, and return the rest to the stock-jar. Parboil a small cauliflower; clip it into small clusters, and drop into the soup when you have brought it again to a boil. Cook slowly fifteen minutes. Stir in a tablespoonful of butter cut up in half as much flour. Season to taste; boil up fairly, and serve.

PORK CHOPS, WITH TOMATO GRAVY.

Trim off skin and fat; rub all over with a mixture of powdered sage and onion. Put a small piece of butter into a frying-pan; put in the chops, and cook rather slowly, as they should be well done. Lay the chops upon a hot dish; add a little hot water to the gravy in the pan; a great spoonful of butter rolled in flour; pepper, salt, and sugar, and half a cup of juice drained from a can of tomatoes—keeping the tomatoes themselves for a tomato omelette for breakfast. Stew five minutes, and pour over the chops.

BEETS.

Wash; cut off the tops; boil more than an hour; scrape. Cut into round slices, and put into a root-dish. Pour over them a tablespoonful of butter, heated with as much vinegar, and seasoned with pepper and salt.

POTATO CROQUETTES.

Mash soft with butter, salt, and milk. Beat light with two eggs (for a large dish). Heat in a greased saucepan, stirring all the while, until quite stiff. Let it get cold; make into croquettes; roll in raw egg, then in cracker-crumbs, and fry to a nice brown in plenty of dripping. Drain off the fat, and serve.

APPLE SAUCE.

See Wednesday, Second Week in November.

BATTER PUDDING.

1 liberal pint of milk; 4 eggs; 2 even cups of flour—prepared; 1 teaspoonful of salt.

Beat the yolks; add milk and salt; then the flour; lastly, the whites. Bake at once in a buttered dish, forty-five minutes. Eat hot, with a good sauce.

Third Week. Thursday. —— Chicken Cream Soup. Ragoût of Rabbits. Parsnip Fritters. Stewed Celery. Glazed Sweet Potatoes. —— Orange Tartlets. ——

CHICKEN CREAM SOUP.

Boil an old fowl, with an onion, in four quarts of cold water, until there remain but two quarts. Take it out, and let it get cold. Cut off the whole of the breast, and chop very fine. Mix with the pounded yolks of two hard-boiled eggs, and rub through a colander. Cool, skim, and strain the soup into a soup-pot. Season; add the chicken-and-egg mixture; simmer ten minutes, and pour into the tureen. Then add a small cup of boiling milk.

RAGOÛT OF RABBITS.

Pair of rabbits; ½ lb. of fat salt pork; 1 large onion; 1 tablespoonful of butter, and same of browned flour; pepper and salt; ½ lemon, peeled and sliced thin; glass of sherry; ½ cup of gravy.

Slice the onion; dredge with flour, and fry brown in the butter. Add half a cupful of gravy, and, when well mixed, turn all into a saucepan. Put in the rabbits, jointed as for fricassee, the sliced bacon, and lemon. Season; cover closely, and stew an hour, or until the meat is tender. Thicken with browned flour; boil once, and pour out.

PARSNIP FRITTERS.

Scrape and halve the parsnips. Boil tender in hot salted water. Mash smooth, picking out the woody bits. Add a beaten egg to every four parsnips, a teaspoonful of flour—pepper and salt at your discretion, and enough milk to make into a thick batter. Drop, by the spoonful, into hot lard, and fry brown. Drain in a hot colander, and dish.

STEWED CELERY.

Scrape, and cut into short bits. Cook tender in hot salted water. Pour this off; add enough cold milk to cover the celery. Heat to a boil; stir in a good spoonful of butter rolled in flour, pepper and salt. Stew five minutes longer.

GLAZED SWEET POTATOES.

Boil soft, peel carefully, and lay in a greased dripping-pan in a good oven. As they begin to crust over, baste with a little butter, repeating this several times, as they brown. When glossy, and of a golden russet, dish.

ORANGE TARTLETS.

2 fine oranges, juice of both, and grated peel of one; ¾ cup of sugar; 2 tablespoonfuls of butter; juice of ½ a lemon; 1 teaspoonful of corn-starch, wet up with lemon-juice and a little cold water.

Beat all to a smooth cream, and bake in small paste shells.

Third Week. Friday. —— Egg Soup. Panned Oysters. Fowl and Rice Croquettes. Potatoes à l’Italienne. Canned Corn Pudding. —— Boiled Custards and Cake. ——

EGG SOUP.

Heat all your soup-stock, adding hot water, should there not be two quarts. Cook gently half an hour; strain, pressing all the strength out of the meat; cool, skim off the fat; season; return to the fire, and when it boils, pour upon six beaten raw eggs. Put back into the soup-kettle, and stir until it begins to thicken. It must not boil. Put strips of crisp toast into the tureen, and pour on the soup.

PANNED OYSTERS.

Butter a number of small tins with upright sides, like those of muffin-rings. Cut rounds of bread to fit the bottoms; toast these, butter well, and fit each into its place. Wet with oyster-liquor; then lay in as many oysters as the tins will hold; dust with pepper and salt; put a bit of butter upon each, arrange the tins in a large dripping-pan; cover with another to keep in steam, and flavor, and cook eight minutes, or until the oysters “ruffle.” Send up in the tins—“hot and hot.”

FOWL AND RICE CROQUETTES.

Cut the meat from the skeleton of your cold chicken. Break up the bones, and cover with a quart of cold water, adding skin and gristle. Boil down to a pint, cool, take off the fat; return to the fire; salt, and put in half a cupful of raw rice. Cook in a farina-kettle until the rice is soft and dry; stir in, then, a tablespoonful of butter, and turn upon a flat dish, to cool. Meanwhile, put the minced chicken into a saucepan with a little of yesterday’s soup; season, and stir over the fire until very hot. Beat a raw egg into the cold rice; flour your hands, and make into oblong flat cakes. Put a great spoonful of mince in the hollowed centre of each; enclose by folding the rice upon it; roll each in flour; then in raw egg; lastly in pounded cracker, and fry to a fine yellow brown.

POTATOES À L’ITALIENNE.

Whip the boiled potatoes to a dry meal with a fork; still using the fork, beat in butter, salt, pepper, and two tablespoonfuls of cream. Pile, like rock-work, upon a stone-china dish, or within a pudding-dish that has a silver stand for the table, and brown delicately and quickly upon the upper grating of the oven.

CANNED CORN PUDDING.

Drain and chop the corn; add a cupful of milk, 2 tablespoonfuls of melted butter, and 1 of sugar; pepper, salt, and 2 beaten eggs. Beat all light; pour in a greased bake-dish; bake, covered, half an hour; then brown.

BOILED CUSTARDS AND CAKE.

1 quart of milk; yolks of 5 eggs and the whites of 2, reserving 3 for the méringue; 6 tablespoonfuls of sugar; flavoring extract, 1 teaspoonful to the pint.

Heat the milk to scalding; pour gradually, upon the beaten yolks and two whites, whipped light with the sugar. Return to the custard-kettle, and stir until it begins to thicken. When cold, flavor; pour into glass or china cups; whip the whites to a froth with a little sugar, and pile upon the top. Lay a preserved berry, or a bit of bright jelly, upon the top of each snowy heap. Eat with cake.

Third Week. Saturday. —— Good Beef Soup. Breaded Lamb Chops. Fried Potatoes. Scalloped Tomatoes. Baked Onions. —— Suet Dumplings. ——

GOOD BEEF SOUP.

6 lbs. of shin beef, cut in strips; 2 lbs. of bones, cracked; 4 stalks of celery; 1 onion; 3 carrots; 2 turnips; bunch of sweet herbs; pepper and salt; 7 quarts of water.

Put on the meat and bones in the water, and cook slowly, skimming often, for two hours. Add the herbs and all the sliced vegetables except one carrot, and cook two hours more. Strain off the liquor; put bones and meat, well seasoned, into your stock-pot; add the soup (there should be at least five quarts in all) except what is needed for to-day, and put away for future use. Pulp the vegetables into to-day’s soup; cool, take off the fat; season; put back over the fire; add the reserved carrot, which should have been cut into dice and cooked by itself in a little water; simmer ten minutes, and pour out.

BREADED LAMB CHOPS.

Trim neatly; flatten with the side of a hatchet; pepper and salt; dip into beaten egg, then in cracker-dust, and fry in good dripping, turning when the lower side is done. Drain off the fat, and lay upon a dish, overlapping each other, with a wall of fried potatoes around them.

FRIED POTATOES.

Pare; slice thin; lay in cold water half an hour; dry between two towels, and fry to a light brown in nice dripping or salted lard. Shake off all the fat in a hot colander, and pile around the chops.

SCALLOPED TOMATOES.

Drain off most of the liquid from a can of tomatoes into the boiling soup-kettle. Put a layer of crumbs in the bottom of a buttered bake-dish; butter them, and lay in the tomatoes, seasoned with pepper, salt, and sugar. Cover with buttered crumbs, and bake, covered, half an hour—then brown.

BAKED ONIONS.

Cook in two waters—the second, salted and boiling. When tender, drain; set closely together in a bake-dish. Pepper, salt, and butter liberally; pour over them a little of your soup-stock, strained through a cloth; brown in a good oven; lay in a deep dish, and pour over them the gravy thickened with browned flour, and cooked one minute.

SUET DUMPLINGS.

2 cups fine crumbs soaked in a cup of hot milk; 1 cup powdered suet; 4 beaten eggs; 1 tablespoonful of sugar; 1 teaspoonful cream-tartar mixed with 1 tablespoonful of flour; ½ teaspoonful of soda dissolved in the milk; a little salt.

Beat the eggs into the soaked crumbs; add salt, suet, sugar, lastly, the flour. Beat and knead hard, make into balls; put into floured cloths; leave room to swell; tie tightly, and boil one hour. Eat hot, with sauce.

Fourth Week. Sunday. —— Macaroni Soup. Roast Goose. Apple Sauce. Sweet Potatoes. Canned String-Beans. Cauliflower. —— Chocolate and Cocoanut Blanc-Mange. White Cake. Coffee. ——

MACARONI SOUP.

Skim your stock; pour off and strain two quarts; heat to a slow boil; add a tablespoonful of walnut catsup; skim well, and drop in half a cupful of fancy macaroni, which has been cooked ten minutes in a little boiling water. Simmer five minutes, and serve.

ROAST GOOSE.

Be wary in the selection of even what the poulterer assures you is a “green goose,” and should you be “sold,” as well as the bird, take the disappointment good-naturedly. Wash out and wipe dry the body of the goose; add to the usual dressing of crumbs, pepper, salt, etc., a tablespoonful of melted butter; a tablespoonful of minced onion; half as much powdered sage, some bits of fat pork, and the yolks of two eggs. Put into the dripping-pan with two cupfuls of boiling water, and roast, if of fair size, two hours, basting often and very copiously. When half done, cover the breast with a stiff paste of flour and water, removing when you are ready to brown it. Take the fat from the gravy; thicken with browned flour, add a glass of sherry, salt, and pepper; boil and serve in a boat.

APPLE SAUCE.

See Wednesday, Second Week in November.

SWEET POTATOES.

Cook as directed on Sunday, Third Week in November.

CANNED STRING-BEANS.

See “French Beans,” Tuesday, Third Week in November.

CAULIFLOWER.

Tie in a net, and cook about forty-five minutes in boiling, salted water. Drain; lay in a deep dish, blossom upward, and pour on a cupful of rich drawn butter, with the juice of a lemon stirred in.

CHOCOLATE AND COCOANUT BLANC-MANGE.

1 quart of milk; 3 tablespoonfuls of corn-starch—heaping; 1 cup of sugar; whites of 4 eggs; vanilla flavoring; 3 tablespoonfuls of grated chocolate; 1 grated cocoanut.

Heat the milk; rub the corn-starch smooth with a little cold milk; stir into the hot milk, first the sugar, then the corn-starch. When it is a smooth paste, whip in the frothed whites; cook one minute, and pour off half of the mixture into a bowl upon half the grated cocoanut. Beat in well. Add to that on the fire the chocolate, rubbed smooth in a little milk, and stir until the blanc-mange is colored. Wet a mould; when the chocolate-mixture is cold, pour half into the mould, and set where it will get cold fast. After half an hour, or so soon as it will bear the weight, put the cocoanut in carefully, and when this is quite firm, add the rest of the chocolate. Next day turn it out upon a dish, and heap the other half of the cocoanut—newly grated—over it. Send around a good boiled custard cold with it. Do this on Saturday.

WHITE CAKE.

Please refer to “General Receipts,” Series No. 1, of “COMMON SENSE IN THE HOUSEHOLD,” page 334.

Fourth Week. Monday. —— Medley Soup. Réchauffé of Goose. Stewed Salsify. Potato Cones, Baked. Cranberry Sauce. —— Apple Méringue. ——

MEDLEY SOUP.

When you have cut the meat from the carcass of the goose, break up the bones; put on with the stuffing in two quarts of water, and boil down to one. Strain; skim; add what stock remains in your stock-jar, and simmer half an hour. The stuffing should thicken the soup sufficiently, and almost season it. Pour out into the tureen.

RÉCHAUFFÉ OF GOOSE.

Cut the meat into neat slices, and lay in a saucepan with minced ham, and a little onion between the slices. Cover with gravy, and heat slowly until near the boiling-point. Take up the meat; lay upon a dish; thicken the gravy with browned flour; add a spoonful of currant jelly; boil up, and pour over the meat.

STEWED SALSIFY.

Scrape, and cut each root in two, dropping into water as you scrape them. Stew in boiling water, a little salt, until tender; pour off the water; add enough milk to cover the roots; when it boils, stir in a piece of butter rolled in flour; pepper and salt; simmer five minutes, and pour out.

POTATO CONES—BAKED.

Mash or whip boiled potatoes light; mix with a little very finely minced parsley a little butter, a great spoonful of cream, and the yolks of two beaten eggs. Make into cone-shaped loaves, about as large as an egg; set in a greased baking-pan; wash over with beaten egg, and brown in a quick oven.

CRANBERRY SAUCE.

See Sunday, Third Week in November.

APPLE MÉRINGUE.

Sweeten and spice some nice apple sauce; beat in two or three eggs. Pour into a pudding-dish, and bake quickly. When well crusted over, cover with a méringue made by whipping stiff the whites of three eggs with a little sugar. Shut the oven-door, and tinge slightly.

Fourth Week. Tuesday. —— Baked Bean Soup. Veal Cutlets. Fried Parsnips. Sausage and Cabbage. Celery Salad. —— Macaroni Pudding. ——

BAKED BEAN SOUP.

On Monday morning put a quart of beans in soak. By evening, put them to boil at the back of the range, and cook until soft. Early on Tuesday morning put them into a pudding-dish with a pound of parboiled streaked pork, and bake brown. Cut the bacon into strips; put into a soup-pot with the beans, a sliced onion, and three stalks of celery. Pour on three quarts of cold water, and boil down to two. Rub through a colander; return to the fire; season to taste; add a teaspoonful of flour into which a tablespoonful of butter has been rubbed. Simmer ten minutes, and pour upon dice of fried bread placed in the tureen.

VEAL CUTLETS.

Flatten with side of a hatchet; pepper, salt, dip in raw egg, then in cracker-dust; fry in a little butter, turning as they brown. Dish, and pour over them some drawn butter in which has been cooked a great spoonful of tomato catsup.

FRIED PARSNIPS.

Boil tender in a little hot water, salted. Scrape, cut into long slices; dredge with flour and fry in hot lard or dripping. Drain off the fat, and serve.

SAUSAGE AND CABBAGE.

Quarter and parboil a fine, white cabbage, and put on to boil in hot water with six or eight “link” sausages, having previously pricked these slightly. When the cabbage is tender, drain and chop, adding pepper, salt, a little butter and vinegar heated together. Pile upon a hot dish, laying the sausages about the cabbage.

CELERY SALAD.

Scrape and cut blanched celery into inch lengths. Put into a glass dish, and pour over it a dressing made by rubbing a teaspoonful of sugar with half as much, each, of pepper, salt, and made mustard, with two tablespoonfuls of oil, and twice the quantity of vinegar, added gradually.

MACARONI PUDDING.

1 cup macaroni broken into equal lengths; 1 quart of milk; 4 eggs; ½ lemon; 2 tablespoonfuls of butter; ¾ cup of sugar, a little mace.

Simmer the macaroni in half the milk until tender. Heat and add the other pint. While hot stir in the butter, the yolks beaten up with sugar, the mace, lemon-juice and peel—finally the whisked whites. Bake half an hour in a buttered mould—covered—then brown.

Fourth Week. Wednesday. —— Venison Soup. Boiled Leg of Mutton. Mashed Turnips. Stewed Tomatoes. Stuffed Potatoes. —— Pancakes. ——

VENISON SOUP.

3 lbs. of venison, the coarser parts of the meat will do; 1 lb. lean ham; 1 onion sliced; 3 stalks of celery; 5 quarts of water; 1 can of corn, drained and chopped, pepper and salt; butter and flour.

Cut up the meat and put on with the onion, celery, and water. Stew slowly three and a half hours. Strain, pressing hard; cool, skim, and return the soup to the fire with the chopped corn. Stew half an hour; add the seasoning, a lump of butter rolled in flour, a half-cup of tomato-juice, and simmer ten minutes more.

If you cannot get venison use mutton for this soup.

BOILED LEG OF MUTTON.

Put on in plenty of boiling water, a little salt. Cook fifteen minutes to the pound. When done, wipe dry and rub all over with butter. Make a boat of drawn butter, using as a base a cup of the strained pot-liquor, and, when made, add a great spoonful of chopped cucumber pickle.

Of course you will pour the pot-liquor into the stock-jar.

MASHED TURNIPS.

Pare, quarter, and cook the turnips tender in boiling salted water. Mash in a hot colander; add butter, pepper, and salt, and serve in a hot dish.

STEWED TOMATOES.

See Thursday, Second Week in November.

STUFFED POTATOES.

Bake large potatoes soft, and cut a round piece from the top of each. Scrape out the insides carefully and mash smooth with butter, cream, and a little grated cheese.

Beat soft with milk, season with pepper and salt, and heat in a greased saucepan, stirring all the time. Fill the skins with the mixture, put on the caps and set in the oven for three minutes. Serve upon a dish lined with a napkin.

PANCAKES.

2 cups of prepared flour; 6 eggs; 1 saltspoonful of salt; milk to make a thin batter.

Beat the eggs light; add salt, two cups of milk, then, the whites and flour alternately with milk, until the batter is of the right consistency. Run a teaspoonful of lard over the bottom of a hot frying-pan, pour in a large ladleful of batter, and fry quickly. Roll the pancake up like a sheet of paper; lay upon a hot dish; put in more lard, and fry another pancake. Keep hot over boiling water, sending half a dozen to the table at a time. Eat with sauce.

Fourth Week. Thursday. —— Mutton and Rice Soup. Chickens à la Viennoise. Hominy Croquettes. Spinach. Lima Beans. —— Bread and Custard Pudding. ——

MUTTON AND RICE SOUP.

Take all the fat from the liquor in which your mutton was boiled; put it over the fire with a cup of raw rice, and cook slowly until the latter is boiled to pieces. Strain through the soup-sieve, add seasoning to taste, and some finely minced parsley. Heat to boiling, and pour into the tureen. Add a cup of hot milk, in which have been beaten two raw eggs—the milk having cooked for a minute to thicken them.

CHICKENS À LA VIENNOISE.

Clean, wash, and wipe a pair of chickens. Parboil the giblets; chop them fine, with a very little onion, the pounded yolks of two hard-boiled eggs, and seasoning to your taste. Add a handful of crumbs, and stuff the chickens with this force-meat. Boil in plenty of hot water, slightly salt, three-quarters of an hour, having sewed up each in coarse netting. Put them into a broad saucepan, in which have been melted two tablespoonfuls of nice dripping, and the same of butter. The fowls should have been wiped dry, and the fat be hot when you put them in. Turn twice while you brown them over a quick fire. When russet-colored all over, dish, and pour over them a few spoonfuls of butter, heated with a tablespoonful of tomato catsup. Save the liquor in which the fowls were boiled.

HOMINY CROQUETTES.

2 cups of fine-grained hominy, boiled, and cold; 2 beaten eggs; 2 tablespoonfuls melted butter; 1 tablespoonful of sugar; salt to taste.

Rub butter and sugar into the hominy until the latter is smooth; then beat in the eggs. Make into rolls with floured hands; roll in flour, and fry to a good color. Drain well.

SPINACH.

Pick off the leaves. Boil in hot salted water twenty minutes. Drain, chop fine, and return to the saucepan, with a piece of butter, salt, sugar, pepper, and a pinch of mace. Beat in two tablespoonfuls of cream, and, when smooth and hot, turn out.

LIMA BEANS.

Soak the dried beans all night; then proceed as with “Kidney Beans à l’Anglaise,” on Sunday, Second Week in November. Cook enough for a hot dish to-day, and bean salad to-morrow.

BREAD AND CUSTARD PUDDING.

1 quart of milk; 2 even cups of dried crumbs; 4 eggs; 5 tablespoonfuls of sugar; cinnamon; ½ lb. raisins, seeded and chopped; 2 tablespoonfuls melted butter.

Soak the crumbs in a pint of the milk, and heat to scalding in a custard-kettle. Beat to a mush; put in the butter, and beat again one minute. Butter a pudding-dish; pour a half-cupful of the mush in the bottom; sprinkle with cinnamon, and strew with raisins, more batter, spice, and fruit, until all are in. Heat the other pint of milk; pour upon the beaten yolks and sugar; pour this custard, without boiling, over the pudding. Bake, covered, half an hour. Uncover, spread upon the custard—if fully “set”—a méringue of the whites, whipped stiff with a little powdered sugar. Eat warm—not hot—with cream and sugar, or butter and sugar.

Fourth Week. Friday. —— Graham Soup. Fricassee of Canned Salmon. Chicken Dumplings. Salsify Sauté. Macaroni, with Bacon. Bean Salad. —— Pumpkin Pie. ——

GRAHAM SOUP.

3 onions; 3 carrots; 3 turnips; ½ cabbage; 6 stalks of celery; ½ can of tomatoes; 3 tablespoonfuls of butter rolled in flour; ½ cup of milk (cream is better); pepper and salt; 3 quarts of water; a little sugar; sweet herbs.

Chop the vegetables, and put all over the fire in the water, excepting the cabbage and tomatoes. Parboil the cabbage, and add at the end of half an hour’s boil. Half an hour later, put in the tomatoes and chopped herbs. Boil sharply twenty minutes; add sugar, pepper, and salt. Rub the soup through a colander. Return to the fire; stir in the floured butter; simmer five minutes, turn into the tureen, and stir in the hot milk or cream.

FRICASSEE OF SALMON.

1 can fresh salmon; 2 beaten eggs; 1 cup of drawn butter; 1 teaspoonful anchovy sauce; 2 hard-boiled eggs, chopped fine; cayenne and salt to taste; capers, or minced green pickles.

Stew the fish—broken into rather coarse bits—in the can-liquor ten minutes. If there is not enough liquor, cook in a little water. Add the drawn butter, and, when these are well mixed, the beaten eggs. Stir five minutes; put in the chopped eggs and pickles. Heat one minute, and pour into a deep dish.

CHICKEN DUMPLINGS.

Meat from your cold fowls, minced fine; ½ cup of gravy; yolks of 3 raw eggs; 1 tablespoonful of flour; pepper and salt; batter made of 1 egg; ½ cup of milk, and a little flour; cracker-crumbs.

Put chopped meat and seasoning, with a little of the liquor in which the chickens were boiled, into a saucepan, and heat to a gentle boil. Stir in the flour wet in a little cold water, and a minute later the beaten yolks. Stir to thickening; pour out, and let it get cold and stiff. Flour your hands, and make the paste into flattened balls. Roll in cracker-dust, dip in the batter, again in the cracker, and fry in hot lard. Drain, and serve hot.

N.B.—Boil the skeletons and stuffing of the chickens in the rest of the pot-liquor, and put by, well seasoned, in the stock-jar.

SALSIFY SAUTÉ.

See Thursday, First Week in November.

MACARONI WITH BACON.

Boil half a pound of macaroni, broken up small, in a little weak “stock,” salted, twenty minutes. Drain; stir in a quarter of a pound of streaked bacon, boiled and minced very fine; put into a buttered bake-dish; pour on a very little soup-stock; cover with rolled crackers, seasoned well; put bits of butter on top; bake, covered, half an hour—then brown.

BEAN SALAD.

Put the cold Lima beans into a salad-dish; and pour on such a dressing as was made for cold slaw on Monday, First Week in November.

PUMPKIN PIE.

1 quart milk; 1 pint stewed pumpkin, rubbed through a colander; 4 eggs; 1 teaspoonful mixed cinnamon and mace, and half as much nutmeg; 1 scant cup of sugar; a little salt. Beat all well together, and bake in open crust. Eat cold.

Fourth Week. Saturday. —— Ox-head Soup. Pork Steaks. Apple Sauce. Mashed Turnips. Potatoes Scalloped with Eggs. —— Apple Pie and Cream. ——

OX-HEAD SOUP.

½ an ox’s head, well cleaned, including the fresh tongue; 6 potatoes, boiled and mashed; 3 turnips; 3 onions; 4 carrots; 4 stalks of celery; pepper, salt, and mace; bunch of sweet herbs; 8 quarts of water; the stock already in your jar.

Put the head, tongue, and vegetables (leaving out the potatoes) over the fire, with the water, early in the day. Bring slowly to boiling, and keep this up five hours. At the end of three hours take out the tongue with enough liquor to cover it, and let it get cold. When the five hours have passed, strain off the liquor; take out bones and meat; season highly, and put into your emptied and scalded stock-jar. Pulp the vegetables into the soup; season it, and pour all not needed for to-day into the stock-pot. Add to that kept out the skimmed and strained broth made yesterday from the chicken-bones; the potatoes, boiled and rubbed hot through the colander. Boil slowly ten minutes, and pour out. When tongue and the stock in the jar are both cold, add the one to the other.

PORK STEAKS.

Cook precisely as you do beefsteak, only for a much longer time, and turn oftener. When you have laid them upon a hot dish, anoint on both sides with butter mixed and heated with pepper, salt, powdered sage, and a little minced onion. Cover, and let them stand for a few minutes before serving.

APPLE SAUCE.

See Wednesday, Second Week in November.

MASHED TURNIPS.

See Wednesday of this week.

POTATOES SCALLOPED WITH EGGS.

2 cups of mashed potatoes; 3 tablespoonfuls of milk, and 2 of butter; yolks of 4 hard-boiled eggs; 1 beaten raw egg; handful fine crumbs; salt and pepper.

Beat the hot potatoes smooth with milk, butter, and raw egg, and season well. Put a layer in the bottom of a buttered bake-dish; then one of sliced yolks, peppered and salted. Fill the dish in this order, having potatoes on top. Strew with crumbs; cover; bake half an hour, and brown.

APPLE PIE AND CREAM.

Pare, core, and slice juicy, well-flavored apples; line pie-dishes with a good crust; put in a layer of fruit; strew well with sugar; scatter half a dozen whole cloves upon these; lay on more apples, and so on, until the dish is full. Cover with crust, and bake. Sift powdered sugar upon the top and eat, just warm, with—or without—cream.

DECEMBER.

First Week. Sunday. —— Soup à la Langue. Roast Haunch of Venison. Sweet Potatoes. Moulded Potatoes. Stewed Celery. Currant Jelly. —— Martha’s Cake. Barley Custard. ——

SOUP À LA LANGUE.

Take fat from your soup-stock. Pour out two quarts into the soup-kettle; heat slowly and skim carefully. Meanwhile, take out the beef’s tongue from the jar; skin, and cut up the best parts of it into small dice. There should be a large cupful of these. Drop into the soup, add a tablespoonful of catsup, and nearly a teaspoonful of French mustard. When the soup begins to boil again, pour it out.

Return the refuse parts of the tongue to the stock-jar.

ROAST HAUNCH OF VENISON.

Wash well in lukewarm water; then, rub all over with butter. Cover on all sides with a stiff paste of flour and water, and put down to roast, pouring a little water into the baking-pan. Now and then, wet the paste to keep it from cracking. Roast from three to four hours. Half an hour before taking it up, remove the paste, and test with a skewer to see if it is done. Set down again to roast, and baste every five minutes, with claret and melted butter. At the last, dredge with flour, baste with butter, and brown. For gravy, add to the liquid in the dripping-pan a thickening of browned flour, a teaspoonful of currant jelly, a glass of claret, pepper and salt to taste. Boil up, and serve in a boat.

SWEET POTATOES.

Boil in hot water until a fork will enter the largest easily; peel; lay in a dripping-pan, and set in a good oven a few minutes to dry out.

MOULDED POTATOES.

Mash boiled potatoes with milk, butter, and salt—not too soft; press hard into a greased mould, and turn out upon a hot dish.

STEWED CELERY.

Scrape and cut into equal lengths the best stalks of a bunch of celery. Cook tender in boiling water, a little salt; drain, pepper and salt, and when dished pour on a cupful of drawn butter in which has been stirred the juice of half a lemon.

BARLEY CUSTARD.

½ cup of pearl barley; 1 quart of milk; 5 eggs; 1 dessertspoonful of corn-starch wet up in a little cold milk; nearly a cupful of sugar; a pinch of salt; vanilla, or other flavoring.

Boil the barley tender in just enough water to cover it, with a pinch of salt. Drain, and put into a custard-kettle with the milk. Heat slowly, and when it fairly boils, pour upon the beaten eggs and sugar. Return to the fire; stir until thick; turn into a bowl, and, when cold, flavor. On Sunday, pour into custard-cups, with, if you like, a spoonful of whipped cream upon the top of each.

MARTHA’S CAKE.

Please consult “COMMON SENSE IN THE HOUSEHOLD,” Series No. 1, General Receipts, page 314.

First Week. Monday. —— Tapioca Soup. Venison Pasty. Stewed Tomatoes. Kidney Beans au Maître d’Hôtel. Potato Cakes. —— Apple Jelly. Fruit, Nuts, and Raisins. ——

TAPIOCA SOUP.

Pour off as much stock as will suffice for the wants of your family to-day. Strain, and heat it. Take off the scum, and add a generous handful of tapioca, soaked two hours in a little cold water. Simmer until clear.

VENISON PASTY.

Cut off slices of the least-done part of your roast venison; divide into neat squares, season with pepper and salt. Make a gravy by cooking bits of skin and refuse pieces of meat in a little water; boiling the liquid down one-half; cooling; taking off the top and seasoning well. Cut the best parts of the tongue left from yesterday’s soup very small. Put a layer of venison into a deep dish; sprinkle with butter-bits rolled in flour, and cover with the minced tongue. Upon this drop a few bits of currant jelly. Fill the dish thus; pour on the gravy, and put a thick crust of paste (kept over from Saturday’s pastry-making) above all. Bake to a pale brown; wash over with white of egg, and, when this hardens, with butter, and shut the oven-door to glaze it.

STEWED TOMATOES.

Empty a can of tomatoes into a saucepan. Cook twenty-five minutes; season with sugar, pepper, salt, and a tablespoonful of butter rolled in pounded cracker. Simmer ten minutes longer.

KIDNEY BEANS AU MAÎTRE D’HÔTEL.

Soak the beans all night. Boil soft in water, slightly salt. Drain, and put hot into a saucepan with two tablespoonfuls of butter, a little parsley, chopped fine, pepper, salt, and a little minced onion. Shake over the fire until hissing hot, add the juice of half a lemon, and dish.

POTATO CAKES.

Make the cold mashed potato left from yesterday into flat, round cakes; flour abundantly; lay in a floured baking-pan and set in a hot oven to brown. Serve upon a hot flat dish.

APPLE JELLY.

12 fine pippins; 2 cups of powdered sugar; juice of 2 lemons; grated peel of one; ½ package Coxe’s gelatine soaked in 1 cup of cold water.

Pack the apples, when pared and cored, into a stoneware or glass jar with a cup of cold water; put on the top loosely to allow the escape of the steam; set in a pot of warm water, heat slowly, and boil until the apples are very soft. Have ready in a bowl the soaked gelatine, sugar, lemon-juice and grated peel. Strain and squeeze the hot apples over them; stir until the gelatine is dissolved, strain again through a flannel bag. Wet a mould and pour it in. This can be made on Saturday and kept in a cold place.

FRUIT, NUTS, AND RAISINS.

Put apples, pears, and oranges upon one dish; nuts and raisins together.

First Week. Tuesday. —— Canned Pea Soup. Beefsteak. Graham Savory Pudding. Baked Potatoes. Cream Parsnips. —— Susie’s Bread Pudding. ——

CANNED PEA SOUP.

As your stock must be running low, add a quart of boiling water to the contents of the jar, and boil slowly at the back of the stove for an hour and a half. Strain, cool, skim, and add a can of green peas. Cook until these are tender; pulp through a colander into the soup, season with pepper and salt, also a lump of white sugar, stir in a lump of floured butter, and when it has boiled once more, pour upon dice of fried bread placed in the tureen.

BEEFSTEAK.

Flatten and broil upon a greased gridiron over a clear fire. Turn as it drips. It should be done in ten or twelve minutes. Lay upon a hot-water dish; pepper, salt, and butter liberally. Cover with another hot dish, or a heated cover of block-tin.

GRAHAM SAVORY PUDDING.

2 heaping tablespoonfuls of Irish oatmeal, soaked two hours in a little cold water; 2 cups of boiling milk; handful of fine crumbs; 2 tablespoonfuls of butter; 1 tablespoonful minced onion; 1 teaspoonful mixed sweet marjoram and parsley; 3 eggs.

Pour the hot milk upon the soaked oatmeal, and stir over the fire for fifteen minutes. Add the bread-crumbs, beat up well; put in the onion, herbs, butter, pepper, and salt, lastly the whipped eggs. When very light, butter a mould, pour in the pudding, set in a pan of boiling water, and this in a moderate oven. Bake one hour, turn out, and send around a boat of drawn butter with it.

BAKED POTATOES.

Bake in a steady oven until soft; wipe, and send to table without peeling them.

CREAMED PARSNIPS.

Boil tender, scrape and slice lengthwise. Put over the fire with two tablespoonfuls of butter, pepper, and salt, and a little minced parsley. Shake until the mixture boils. Dish the parsnips, add to the sauce three tablespoonfuls of cream in which has been stirred a quarterspoonful of flour. Boil once, and pour over the parsnips.

SUSIE’S BREAD PUDDING.

1 quart of milk; 4 eggs; the whites of three, more for méringue; 2 cups fine dry crumbs; 1 tablespoonful melted butter; 1 cup of sugar; juice and half the grated peel of 1 lemon.

Beat eggs, sugar, and butter light. Soak the crumbs in the milk, and mix well, beating long and hard. When nearly done spread with a méringue made of the whipped whites of three eggs and a little powdered sugar. Eat cold.

First Week. Wednesday. —— A Plain Soup. Jugged Rabbits. Macaroni with Cheese. Cauliflower. Beets. —— Rusk Fritters. ——

A PLAIN SOUP.

5 lbs. shin of beef—meat sliced and bones cracked; 4 turnips; 4 carrots; 3 stalks of celery; 1 large onion stuck with 6 cloves; bunch of herbs; pepper and salt; 6 quarts of water.

Put meat, bones and sliced vegetables on with the water, and cook slowly four hours. At the end of two hours take out a cupful of the meat, and spread out to cool. When the four hours are up, strain the soup, rubbing the vegetables through a colander; cool, skim, and season; add the cooled meat cut into dice, heat to boiling, and serve. Put the meat and bones left in the colander into the stock-jar, with all of the soup not used to-day.

JUGGED RABBITS.

Skin, clean with care, and joint the rabbits as for fricassee. Lay thin slices of fat salt pork in the bottom of a stoneware jar; lay upon them pieces of rabbits; strew with minced onion and parsley; put in more pork and more rabbit, etc. Add a cup of your soup or other gravy. When all are in put on the cover of the jar, fitting closely, and set in a pot of warm water. Tie a piece of thick paper over the top of the jar to keep in the steam. Cook steadily two hours—longer should you find, upon opening the jar, that the meat is not tender. When it is done, dish the meat, strain the gravy into a saucepan, and set in cold water to throw up the fat. Take this off; add a little currant jelly, browned flour, wet with water, and a glass of claret. Boil one minute and pour over the meat.

MACARONI WITH CHEESE.

Break half a pound of macaroni into short pieces, and cook tender in hot salted water. When nearly done, stir in a tablespoonful of butter. When tender, drain; stir in two great spoonfuls of grated cheese, salt to taste, and a little cayenne. Stir over the fire until the cheese is melted; put in a spoonful of butter, and dish.

CAULIFLOWER.

Boil the cauliflower in plenty of hot salted water. When done, which should be in about twenty minutes, drain and dish, the flower upward. Pour over it a cup of drawn butter, seasoned with pepper, salt, and the juice of half a lemon.

BEETS.

Boil more than an hour, scrape and slice round. Dish, and pour upon them a little butter heated with a like quantity of vinegar, and seasoned with pepper and salt.

RUSK FRITTERS.

12 stale rusks; 5 eggs; 4 tablespoonfuls of white sugar; 2 glasses of sherry.

Cut all the crust from the rusks and divide each into two or three pieces of equal size. The slices should be an inch thick. Pour the wine over them; let them lie in it five minutes, then drain upon a sieve. Beat eggs and sugar together. Lay the soaked rusks in these for a minute, turning over and over, so as to coat them well. Fry in boiling lard to a golden brown. Drain well and sprinkle with powdered sugar mixed with cinnamon, and serve hot with or without sauce.

First Week. Thursday. —— Celery Soup. Boiled Beef Tongue with Sauce Piquante. Baked Beans. Baked Tomatoes. Chopped Potatoes. —— Lemon Puddings. ——

CELERY SOUP.

12 stalks of celery; 3 pints of soup-stock; 1 cup of milk; pepper and salt; 1 teaspoonful of sugar; ½ onion; 1 teaspoonful of flour wet up in cold milk.

Scrape and cut up the celery into inch lengths. Cook fifteen minutes in a little hot water; drain and add three pints of stock with the onion; stew gently until the celery is very soft. Pulp through a colander into the soup; season and return to the fire. Boil up; put in the sugar and pour into the tureen. Add a cup of boiling milk thickened with the flour.

BOILED BEEF’S TONGUE WITH SAUCE PIQUANTE.

Soak the tongue—a corned one—three hours; wash well and cook in plenty of boiling water, fifteen minutes per pound. Trim off the root; skin and dish, pouring over it a cupful of rich drawn butter in which has been stirred a great spoonful of capers, pickled nasturtium-seed, or of green pickle chopped.

BAKED BEANS.

Soak a quart of navy or kidney-beans all night. In the morning put on to boil in cold water, and cook soft. Half an hour before taking them up, put in a piece of streaked salt pork, three or four inches square. When the beans are soft, drain; put into a bake-dish with the pork half browned in the middle. Score the rind of the parboiled pork; cover the dish, and bake one hour—then brown.

BAKED TOMATOES.

Drain off most of the juice from a can of tomatoes (Add to the tongue pot-liquor, by and by; boil together ten minutes, and pour into the stock-jar.) Put the tomatoes into a pudding-dish; season with pepper, salt, sugar, and butter; strew fine crumbs over all; bake, covered, half an hour, and brown quickly.

CHOPPED POTATOES.

Boil potatoes, and let them get cold. Chop rather coarsely; put into a saucepan, with a couple of spoonfuls of butter, a little pepper and salt, and shake and stir until very hot.

LEMON PUDDINGS.

6 butter crackers, soaked in water, and crushed to a pulp; 3 lemons; half the grated peel; 1 cup of molasses; 1 tablespoonful melted butter; a pinch of salt; good pie-paste.

Pare away all the skin of the lemons, when you have grated off half the yellow peel. Chop the pulp very fine, and remove the seeds. Stir this into the crushed crackers with the butter and salt. Beat in the molasses gradually, then the lemon-peel. Have ready small paté-pans lined with paste; fill with the mixture, and cook. Eat cold, but fresh.

First Week. Friday. —— Bread Soup. Lobster Croquettes. Braised Grouse. Salsify Fritters. Sweet Potatoes. —— Indian Meal Puffs. ——

BREAD SOUP.

Save your crusts for several days for this soup. Break about half a pound of them into small pieces, and lay in an open oven to dry, while you skim your soup-stock; add an onion, and put over the fire to boil. Cook gently half an hour; strain; return to the kettle, and when it boils again put in the crusts. Cook slowly twenty minutes, stir, and beat the bread to a porridge, add seasoning and a little minced parsley, and boil one minute.

LOBSTER CROQUETTES.

1 can of preserved lobster; 2 eggs; 2 tablespoonfuls of butter; ½ cup fine crumbs; yolks of two hard-boiled eggs—pounded, then worked into the butter; juice of half a lemon; salt, cayenne pepper, a pinch of mace, and one of lemon-peel; beaten yolks of 2 raw eggs.

Mince the meat; work in the warmed butter and pounded yolks, the seasoning, raw eggs—at last, the crumbs. Make into oblong balls or rolls; roll in flour, and fry in sweet lard. Drain upon clean paper, rolling each croquette lightly upon it, and dish. Pass cream crackers and sliced lemon with these excellent croquettes, and make a separate course of them.

BRAISED GROUSE.

Clean thoroughly, washing out the inside in soda and water, and then rinsing and wiping. Truss, but do not stuff the birds; tie them in shape. Cover the bottom of a saucepan with slices of fat salt pork; lay the grouse upon these; sprinkle minced onion and parsley over them with pepper, salt, and a little sugar. Cover with more pork, and pour in a large cupful of soup-stock, or other broth. If you cannot spare this, put butter and water, although it is not so good. Cover very closely; simmer one hour; turn the birds, and cook—always covered—until tender. Dish the grouse; strain the gravy; thicken with browned flour; boil up, and pour into a boat. Partridges, wild pigeons, and tough chickens may be cooked in this way—also ducks.

SALSIFY FRITTERS.

Wash, scrape, and grate the roots, letting them fall from the grater into a batter made of two eggs, half a cup of milk, flour enough for thin batter, and a little salt and pepper. It should be like raw fritters when mixed. Drop, by the spoonful, into the hot fat. As fast as they are fried throw into a hot colander, set over a bowl in the oven. Eat hot.

SWEET POTATOES.

See Sunday of this week.

INDIAN MEAL PUDDING.

4 beaten eggs; 1 quart of boiling milk; 2 scant cups white “corn-flour,” or very fine meal; ½ cup of wheat flour; 1 scant cup powdered sugar; 1 tablespoonful butter; a little salt; 1 tablespoonful of cream of tartar, and half as much soda sifted twice through the flour; ½ teaspoonful mixed cinnamon and nutmeg.

Boil the milk; stir in the meal, flour, and salt. Boil fifteen minutes, stirring up well from the bottom. Put into a bowl, and beat hard for three minutes. When cold add beaten eggs and sugar, with the spice. Whip long and thoroughly. Bake in greased cups or muffin-tins, in a steady oven. When done, turn out, and eat with butter and powdered sugar.

First Week. Saturday. —— Mock Turtle Soup. Baked Mutton Chops. Macaroni Pudding. Winter Squash. Cold Slaw. —— Cracker and Jam Pudding. ——

MOCK TURTLE SOUP.

Please refer to Wednesday, Third Week in March, for a long and minute receipt for this soup. Make enough for three days.

BAKED MUTTON CHOPS.

3 lbs. of mutton chops; 5 fine potatoes; 1 onion; 1 kidney; 1 pint of oyster-liquor; pepper, salt, and parsley; 1 tablespoonful of butter.

Lay one-third of the chops—rid of all the fat and skin—in a baking-dish; cover with potatoes and onions, sliced very thin; sprinkle with salt and pepper. Put on another layer of chops, more potatoes and onions, then the sliced kidney. Cover with potatoes; season; put in the rest of the chops; cover with onion and potatoes. Pour in the oyster-liquor and melted butter, with parsley, pepper, and salt. Cover very closely, and bake in a moderate oven three hours. Turn out upon a heated flat dish.

MACARONI PUDDING.

Break half a pound of macaroni into short pieces, and boil twenty minutes in hot, salted water. Drain; add two tablespoonfuls of grated cheese, the minced remains of yesterday’s game, or some other cold meat, a little chopped ham, and four beaten eggs. Mix all well, wetting with a little soup-stock—adding, finally, a cup of milk, in which has been stirred a pinch of soda. Pour into a greased mould, and boil one hour. Turn out, and serve with a gravy made of cold gravy left from yesterday, mixed with a little hot stock, strained, thickened, and boiled for one minute.

WINTER SQUASH.

Pare, cut up, and cook soft in boiling water, a little salt. Drain; mash smooth, pressing out all the water; work in butter, pepper, and salt, and mound in a deep dish.

COLD SLAW.

Shred a firm cabbage, and pour over it a dressing made in these proportions: One teaspoonful of sugar, half as much salt, pepper, and made mustard, rubbed smooth in two tablespoonfuls of oil, and then beaten up very gradually with five tablespoonfuls of vinegar, and a teaspoonful Colgate’s essence of celery.

CRACKER AND JAM PUDDING.

3 eggs; ½ cup cracker-crumbs; ½ cup sugar; i tablespoonful of butter; 1 cup of milk; ½ lemon—juice and grated peel; 3 tablespoonfuls of jam.

Heat milk and crumbs together until scalding. Turn out to cool, while you rub butter and sugar to a cream—adding the lemon. Stir in the beaten yolks, the soaked cracker and milk—at last, the whites. Butter a bake-dish; put the jam at the bottom; fill up with the mixture, and bake, covered, half an hour; then brown. Eat cold, with sifted sugar on top. Or, if you like, you can put a méringue over it before taking from the oven.

Second Week. Sunday. —— “That Soup” Again. Roast Turkey, Garnished with Sausages. Mashed Turnips. Canned Corn Pudding. Sweet Potatoes. Cranberry Sauce. —— Orange Snow and Snowdrift Cake. Hot Coffee. ——

“THAT SOUP” AGAIN.

Remove every particle of fat from the top of your stock. Take out what is needed for to-day, and heat to boiling—slowly.

ROAST TURKEY, GARNISHED WITH SAUSAGES.

Wash out the turkey carefully. Stuff as usual, adding a little cooked sausage to the dressing. (Salt the giblets, and keep for to-morrow.) Lay the turkey in the dripping-pan, pour a great cupful of boiling water over it, and roast about ten minutes per pound—slowly for the first hour. Baste faithfully and often, dredging with flour, and basting with butter at the last. Dish the turkey, laying boiled sausages around it. Pour the fat from the gravy; thicken with browned flour; salt, and pepper. Boil once, and serve in a boat.

MASHED TURNIPS.

Pare, quarter, and cook tender in boiling water, a little salt. Mash and press in a heated colander; work in butter, pepper, and salt; heap smoothly in a deep dish, and put “dabs” of pepper on top.

CANNED CORN PUDDING.

Drain, and chop the corn fine, add a tablespoonful of melted butter, four beaten eggs; a large cup of milk, with an even teaspoonful of corn-starch stirred in it, with salt and pepper to taste. Bake, covered, in a greased pudding-dish one hour; then brown quickly.

SWEET POTATOES.

See Sunday of First Week in December.

CRANBERRY SAUCE.

Cook a quart of cranberries with a very little water, slowly, in a porcelain or tinned saucepan. Stir often, and when they are broken all to pieces, and thick as marmalade, take off, sweeten liberally, and rub through a colander. Wet a mould, and put them in to form.

ORANGE SNOW AND SNOWDRIFT CAKE.

4 large sweet oranges, juice of all, and grated peel of one; juice and half the grated peel of 1 lemon; 1 package of gelatine soaked in 1 cup of cold water; whites of 4 eggs, whipped stiff; 1 large cup of powdered sugar; 2 cups of boiling water.

Mix the juice and peel of the fruit with the soaked gelatine, add the sugar, stir well, and leave them for one hour. Pour on boiling water, and stir until clear. Strain, and press through a coarse cloth. When cold, and beginning to congeal, whip a spoonful at a time into the frothed whites. Put into a wet mould. Do this of course on Saturday.

* * * * *

For Snowdrift Cake, please refer to BREAKFAST, LUNCHEON AND TEA, page 340.

Second Week. Monday. —— Brown Giblet Soup. Minced Turkey and Eggs. Baked Tomatoes. Stewed Potatoes. Raw Celery. —— Plain Rice Pudding. A “Comfortable Cup of Tea.” ——

BROWN GIBLET SOUP.

Cut each giblet into three pieces, and put on to boil in stock made of the remnant of your mock turtle soup, diluted with water and strained. Simmer all together one hour.

Chop the gizzard fine, pound the liver. Make what is called technically a roux, by putting two tablespoonfuls of butter into a saucepan, and when it bubbles, stirring in a teaspoonful of browned flour, and continuing to stir until they are well mixed and smooth. Add, spoonful by spoonful, half a cup of boiling soup, then the pounded liver; the gizzard, juice of half a lemon, and half a glass of brown sherry. Stir all this into the soup, and boil up once. Have in the tureen the yolks of four hard-boiled eggs, each quartered with a keen knife, and pour the soup upon them.

MINCED TURKEY AND EGGS.

Cut all the meat from the skeleton of the turkey. Put the bones, sinews, skin, and stuffing into a pot with three quarts of cold water. Set at the back of the range and let it simmer down to two quarts. Season, and set away in your stock-pot.

Divide the meat intended for to-day into inch long pieces, tearing rather than cutting it. Heat the skimmed gravy; add as much drawn butter; two beaten eggs; pepper and salt; put in the minced turkey; set back over the fire, and stir until very hot. Cover the bottom of a pudding-dish with fine crumbs; pour in the mixture; strew crumbs on top, and bake to a light brown in a quick oven. Serve in the bake-dish.

BAKED TOMATOES.

Please see Thursday of last week—the First Week in December. Add the surplus juice to your turkey-bone “stock.”

STEWED POTATOES.

Pare and cut into small squares. Lay in cold water half an hour; cook tender in hot water, a little salt. When done—or nearly—pour this off, add a cup of cold milk, and when this begins to simmer, a tablespoonful of butter rolled in flour, pepper, salt, and a little minced parsley. Boil gently one minute, and pour into a deep dish.

CELERY.

Wash, scrape, and cut off the green leaves. Arrange the best stalks in a celery-glass. Put two or three green pieces into to-morrow’s soup-stock while boiling; and if you have time cut up the rest into short bits, and put in a jar or wide-mouthed bottle of vinegar to keep for salad-dressing.

A PLAIN RICE PUDDING.

1 large cup of rice; 2 quarts of milk; 8 tablespoonfuls of sugar; 1 teaspoonful of salt; 1 great spoonful of butter, melted; nutmeg and cinnamon to taste.

Soak the rice two hours in a pint of the milk. Add, then, the rest of the milk and the other ingredients. Bake, covered, two hours; brown, and eat cold.

Second Week. Tuesday. —— Simple White Soup. Stewed Fillet of Veal. Spinach. Boiled Beans. Mashed Potatoes. —— Queen’s Toast. ——

SIMPLE WHITE SOUP.

Take the fat from the top of your turkey soup-stock; strain, rubbing the dressing through the colander. Simmer one hour, with half a sliced onion and four tablespoonfuls of soaked rice in it, or until the rice is soft. Be careful that it does not scorch. Strain through the soup-sieve into the tureen, add pepper and salt, if needed—finally a cup of hot milk in which has been stirred and cooked for one minute two beaten eggs.

STEWED FILLET OF VEAL.

Lard the fillet on top with strips of fat salt pork; lay a few slices of corned ham in the bottom of a saucepan; on these the veal; cover with sliced ham; season with pepper, salt, and a pinch of mace; pour in a cup of yesterday’s soup, weakened with water. Cover closely and stew two hours, turning the meat at the end of the first hour; take up and keep the meat hot over boiling water; add some browned flour and a tablespoonful of soaked gelatine to the gravy when you have strained it, boil fast and hard until it is thick, and of a glassy brown. Pour on the veal, set in the oven, the larded side upward, and shut the door for a few minutes to “glaze” it. Garnish with light and dark green celery-tops. Lay the ham about it.

SPINACH.

Boil in plenty of hot salted water, for twenty-five minutes. Drain, chop very fine, put back in the saucepan with a teaspoonful of sugar, a little pepper, salt, and mace, and a few spoonfuls of milk or cream. Beat and toss until it is like a thick green custard, and pour out upon slices of fried bread.

BOILED BEANS.

Soak all night. In the morning, put on in cold water, and cook gently until soft. Drain, pepper and salt, and pour over them, when dished, a little good drawn butter.

MASHED POTATOES.

Prepare as usual—without browning.

QUEEN’S TOAST.

Cut thick slices of stale baker’s bread into rounds with a cake-cutter and fry to a nice brown in hot lard. Dip each slice into boiling water to remove the grease; sprinkle with a mixture of powdered sugar and cinnamon, and pile one upon the other. Serve a sauce made of powdered sugar, dissolved in the strained juice of a lemon and thinned with a glass of wine. Put a very little upon each round. Butter sauces are too rich for queen’s toast.

Second Week. Wednesday. —— Beef Gravy Soup. Cannelon of Veal, Oysters, and Sweetbreads. Potatoes Sautés. Succotash. Cranberry Sauce. —— Impromptu Plum Pudding. ——

BEEF GRAVY SOUP.

4 lbs. of coarse lean beef; 3 lbs. of bones; 2 sliced onions; 2 turnips; 2 carrots; bunch of sweet herbs; 3 stalks of celery; pepper and salt; 1 tablespoonful corn-starch, wet up in cold water; 5 quarts of water.

Cut the beef in small strips and fry to a good brown, in plenty of dripping. Take out the meat and lightly fry the bones. Remove these and put with the meat into the soup-pot. Now fry in the same fat the sliced onions; add these, when brown, to the meat and bones, and pour on them the five quarts of water. Cook slowly one hour; take off the scum, and put in the sliced carrots, turnips, the celery and herbs. Boil gently four hours. Strain; pick out the meat and bones, and put, well-seasoned, into the stock-jar. Pulp the vegetables into the soup; season; pour all but two quarts into the stock-jar, and set aside. Cool that left out for to-day, skim and re-heat; add the corn-starch, boil up and serve.

CANNELON OF VEAL, OYSTERS, AND SWEETBREADS.

Chop the remains of your stewed fillet; boil, blanch, and cool two sweetbreads, and mince very fine. Chop, also, twelve oysters. Mix all these together with a cup of fine bread-crumbs; add plenty of seasoning and two beaten eggs. Work to a paste; flour your hands and make into a roll seven or eight inches long, and three or four inches in diameter. Envelope this in a crust of good pie-paste, closing the open ends with rounds of paste. Lay in a floured baking-pan, the joined edges downward, and bake in a steady oven. Just before taking it up glaze with butter.

POTATOES SAUTÉS.

Boil and slice while hot. Put into a frying-pan with a large spoonful of butter, pepper, salt, and powdered parsley. Stir constantly until very hot, and dish. They must not be at all brown or even dry. Serve very hot.

SUCCOTASH.

Empty a can of succotash into a saucepan; cover with boiling water, a little salt, and cook half an hour. Turn off the water; pour in a cup of milk, and when this boils, stir in a tablespoonful of butter rolled in flour; season with pepper and salt; boil once, and dish.

CRANBERRY SAUCE.

If you have none ready made, prepare according to receipt given for Sunday of this week. It is well to make a good supply at a time, since it keeps well in cold weather.

IMPROMPTU PLUM PUDDING.

2 cups of made mince-meat—“Atmore’s” is very good; 1½ cups prepared flour; 6 beaten eggs.

Whip the yolks and stir (with additional sugar, if needed,) into the mince-meat. Beat hard for two or three minutes. Put in whisked whites and the flour alternately. Butter a large mould; put in the mixture, leaving room for the swelling of the pudding, and boil, without the intermission of a moment, for five hours. Turn out upon a hot dish; pour brandy over it, and light just as it goes into the dining-room. Eat with rich sauce.

Second Week. Thursday. —— Tomato Soup. Glazed Ham. Potato Puff. Chopped Cabbage, with Sauce. Celery Salad. —— Corn-Starch Cup-Cake. Chocolate. ——

TOMATO SOUP.

Skim the fat from your soup-stock, and put it, meat bones and all, over the fire with a can of tomatoes. Simmer one hour and strain, rubbing the tomatoes through the colander. Season to taste; return to the fire, and when it boils, put in a lump of sugar, and a tablespoonful of butter cut up in half as much flour. Boil up once.

GLAZED HAM.

Put into cold water about ten o’clock on Wednesday night, and let it soak until the fire is made next morning. Put on then in plenty of cold water, and cook eighteen or twenty minutes per pound. Set out of doors when done, in a large, shallow pan, and cover with the pot-liquor. You should have made, meanwhile, the “glaze,” by boiling down a cup of yesterday’s soup, with an equal quantity of strained pot-liquor, until the result was a thick brown broth. Add a tablespoonful of soaked gelatine, and set the mixture in boiling water. When the ham is nearly, or quite cold, skim carefully; wash all over with the glaze, and set in the oven to harden. If not quite thick enough, apply a second coat when the first is dry. Twist frilled paper about the shank.

POTATO PUFF.

Whip hot boiled potatoes light and soft with milk, butter, and salt. Beat in two whisked eggs, and heap irregularly within a buttered bake-dish. Brown quickly, and serve in the dish in which it was baked.

CHOPPED CABBAGE WITH SAUCE.

Quarter a cabbage, and boil tender in hot salted water. Chop when you have drained it; season with pepper and salt. Drain again, pressing out the water; put into a hot dish and pour over it a cup of drawn butter, having for a base some of the strained ham-liquor, into which have been stirred a tablespoonful of celery vinegar and a little made mustard. Send up hot.

CELERY SALAD.

Scrape and cut into short pieces. Put into a salad-bowl, and pour over it a dressing such as was made for cold-slaw on Saturday, First Week in December.

CORN-STARCH CUP-CAKE.

5 eggs; 1 cup of butter; 2 cups of sugar; 1 cup sweet milk; 1 cup of corn-starch; 2 cups of prepared flour; vanilla flavoring.

Cream butter and sugar; beat in the yolks, the milk, the corn-starch and flour mixed together, alternately with the whites—lastly, the vanilla. Bake in small loaves, and eat while fresh. Pass hot chocolate with them.

Second Week. Friday. —— Oyster Soup. Boiled Chickens. Browned Potatoes. Baked Sweet Potatoes. Scalloped Squash. —— Baked Custards. ——

OYSTER SOUP.

2 quarts of oysters; 1 quart of milk; 2 tablespoonfuls of butter; 1 teacupful hot water; pepper, salt and a blade of mace.

Strain all the liquor from the oysters; add the water, and heat. When near the boil, add the seasoning, then, the oysters. Cook about five minutes from the time they begin to simmer, until they “ruffle.” Stir in the butter, cook one minute and pour into the tureen. Stir in the boiling milk, and send to table.

BOILED CHICKENS.

Clean and truss the chickens, but do not stuff them. Sew up each in a piece of mosquito-netting, and boil in plenty of hot salted water. Allow about twelve minutes to the pound. Undo the netting; wipe the chickens, and rub all over with butter. Send up in a boat a cup of melted butter in which have been stirred the pounded yolks of two hard boiled eggs, and some powdered or minced parsley. Pour a few spoonfuls over the chickens.

BROWNED POTATOES.

Boil with their skins on. Throw off the water; take each potato in a clean towel, and hold it while you strip off the skin. Lay them, when peeled, in a greased baking-pan, and set this in a hot oven. Roast, with good dripping, until they are well colored.

BAKED SWEET POTATOES.

Wash, and bake soft in a moderate oven. Serve in their “jackets.”

SCALLOPED SQUASH.

Pare, slice, and mash. Stir in, while it is hot, a good spoonful of butter, pepper and salt to taste, and two beaten eggs. Pour into a buttered dish; strew fine crumbs on the top, and bake, covered, half an hour—then brown slightly.

BAKED CUSTARDS.

1 quart of milk; 4 beaten eggs; 5 tablespoonfuls of sugar, beaten with the eggs; nutmeg, and 2 teaspoonfuls of flavoring extract.

Scald the milk; pour upon the other ingredients; stir together well; flavor, and pour into stone-china cups. Set these in a pan of hot water; grate nutmeg upon each, and bake until firm. Eat cold from the cups.

Second Week. Saturday. —— Chicken and Sago Soup. Beefsteak Pudding. Boiled Onions. Mashed Potatoes. Fried Hominy. —— Sweet Potato Pie. ——

CHICKEN AND SAGO SOUP.

Take the top from your chicken pot-liquor; add the cracked bones of the chickens, from which you cut the meat for “breakfast, luncheon, or tea;” boil gently one hour. Strain, and season to taste; add a cup of soaked sago, and simmer until it is soft and clear.

BEEFSTEAK PUDDING.

3 lbs. of rump steak; 3 eggs; 2 cups of milk; 5 tablespoonfuls of prepared flour; pepper and salt; melted butter; parsley; French mustard.

Cut the steaks into pieces rather more than an inch wide and long. Beat with a rolling-pin; pepper and salt, and dip each in a mixture of melted butter and minced parsley, with a little French mustard. Lay in the bottom of a greased bake-dish; pour over them a batter made of the eggs, flour, and milk, bake an hour and a quarter. Serve in the bake-dish.

BOILED ONIONS.

Cook and boil in salted water fifteen minutes; throw this off, and cover with milk and water. Cook tender; drain; pepper and salt, and pour in a cupful of drawn butter. Simmer five minutes, and turn out.

MASHED POTATOES.

Prepare in the usual manner, taking care not to get them too stiff.

FRIED HOMINY.

Boil hominy—the fine-grained—the day before you want to use it. When perfectly cold and stiff, remove the skin from the top, and cut the hominy into neat squares. Flour and salt these, and fry to a nice brown in hot lard or dripping. Drain well, and eat hot.

SWEET POTATO PIE.

Parboil; skin; cool, and slice crosswise firm sweet potatoes. Line a pie-dish with a good crust; put in a layer of sliced potatoes; sprinkle abundantly with sugar; scatter in four or five whole cloves, and cover with more slices. Fill the dish thus: put in a liberal tablespoonful of melted butter; pour in a little water and a teaspoonful of lemon-juice; cover with puff-paste, and bake. Eat cold. This is a Virginia dish, and very nice.

Third Week. Sunday. —— Ox-tail Soup. Ducks à la Mode. Canned Green Peas. Mashed Turnips. Scalloped Cauliflower. —— Sponge Cake Soufflé Pudding. ——

OX-TAIL SOUP.

2 ox-tails; 1 onion; 2 turnips; 2 carrots; bunch of sweet herbs; 6 whole cloves; 2 tablespoonfuls of catsup; 1 glass of wine; pepper and salt; ½ lb. of lean ham; butter; water.

Joint the tails, and slice the vegetables and ham. Put two tablespoonfuls of butter into the soup kettle, with the tails, ham, vegetables, herbs, and a pint of water. Cover closely, and simmer half an hour after they begin to smoke. Add, then, six quarts of water, if the tails are of a fair size, and simmer four hours, or until the vegetables are boiled to pieces and the tails very tender. Do this on Saturday; season the soup, and turn all into the stock-jar. On Sunday take off the fat, and strain the soup, pulping the vegetables, and taking out the pieces of tail. Put these into the stock-jar, with all the soup you do not need for to-day; also the bits of ham. Heat the portion left out for to-day; stir in a good spoonful of browned flour wet in water, the catsup and wine, and boil up fairly before serving.

DUCKS À LA MODE.

Joint the ducks; pepper, salt, and flour them. Fry to a light brown in a little butter. Put into a saucepan with a cup of your soup-stock—strained off before pulping the vegetables—a tablespoonful of minced onion, pepper and salt to taste. Cover, and stew tender; say about forty minutes from the commencement of the boil. Keep hot over boiling water while you strain the gravy; add a glass of wine, and thicken with browned flour. Boil until thick, and pour over the ducks.

CANNED GREEN PEAS.

Drain, cover with boiling water, and cook tender. Pour off the water; dish, and stir in a little hot butter, mixed with pepper, salt, and a dust of powdered sugar. Toss and mix well, and serve hot.

MASHED TURNIPS.

See Sunday, Second Week in December.

SCALLOPED CAULIFLOWER.

Boil twenty minutes—tied up in netting—in hot salted water. Cut into small clusters, rejecting the main stalk altogether. Set these closely together in a buttered bake-dish; pour drawn butter over them, and sift fine crumbs thickly upon the top. Bake in a good oven until browned.

SPONGE-CAKE SOUFFLÉ PUDDING.

12 square (penny) stale sponge-cakes; 5 eggs; 1 cup of milk; 2 glasses of sherry; ½ cup of sugar.

Lay the cakes in a buttered pudding-dish; pour the wine over them, and cover for half an hour. Heat the milk; pour upon the beaten yolks and half the sugar. Stir over the fire until quite thick. Pour, gradually, upon the cakes, letting it soak in well before adding more. Put into the oven, and, when very hot, cover with the whites, whisked stiff with the rest of the sugar, and shut the oven-door until the méringue is colored. Make on Saturday, and eat cold on Sunday.

Third Week. Monday. —— Second Edition Soup. Boiled Corned Beef. Roast Potatoes. Scalloped Cabbage. Horseradish Sauce. —— Farina Pudding. ——

SECOND EDITION SOUP.

Strain off the soup from the meat in your stock-jar; heat slowly to a boil; put in a cupful of the best parts of the meat, cut neatly from the joints, and divided into square bits. Boil one minute, and pour out.

BOILED CORNED BEEF.

Put a piece of brisket, weighing six or eight pounds, in plenty of cold water. Set at the back of the range out of everybody’s way, and cook slowly, allowing eighteen minutes per pound. Take up; wipe carefully; rub all over with butter, and dish. Serve horseradish sauce with it. Pour the pot-liquor into the stock-jar.

ROAST POTATOES.

Select those of uniform size, and roast in a moderate oven until soft. Wipe, and wrap in a napkin, spread upon a flat dish.

SCALLOPED CABBAGE.

When your beef has begun to boil fairly, put in a firm white cabbage, from which you have stripped the outer leaves. Cook in the boiling pot-liquor until tender. Take out, quarter, and let it cool rapidly. When quite cold, chop; stir in pepper and salt, and put into a greased bake-dish. Pour over it half a cupful of soup-stock; sift crumbs thickly on the top, and bake, covered, half an hour, or until very hot throughout; then brown.

HORSERADISH SAUCE.

Stir two tablespoonfuls of grated horseradish and a tablespoonful of vinegar into a cup of drawn butter until it is like white cream. If the horseradish be put up in vinegar, omit the tablespoonful of that condiment.

FARINA PUDDING.

1 quart new milk; 4 tablespoonfuls of farina; 4 eggs; 5 tablespoonfuls of sugar; nutmeg.

Soak the farina two hours in a little water. Scald the milk; stir in the farina, and cook ten minutes, using the spoon constantly. Pour upon the beaten eggs and sugar. Beat all together well. Put in nutmeg to taste, and pour into a buttered pudding-dish. Bake half an hour, or until firm and well colored. Eat warm—not hot.

Third Week. Tuesday. —— Split Pea Soup. Larded Mutton Chops. Tomato Sauce. Lima Beans. Macaroni à la Crême. —— Apple and Tapioca Pudding. ——

SPLIT PEA SOUP.

Soak a quart of split peas overnight. Next day, put on in the pot-liquor from your corned beef—having removed the fat from the latter. Add an onion, sliced, and three stalks of celery, with a few sprigs of parsley, cut fine. Boil gently—adding boiling water should the liquid sink too much—three hours. Rub through a colander; return to the fire; pepper, and stir in a cup of milk, in which has been cooked for one minute a tablespoonful of butter, cut up in a teaspoonful of flour. Pour out at once upon dice of fried bread laid in the tureen.

LARDED MUTTON CHOPS.

Cut off the skin and fat. Lard the chops thickly with strips of fat pork. Season them with a mixture of pepper, salt, and mace. Put into a saucepan; cover with a little of yesterday’s soup, if you have no other gravy, and a spoonful of tomato catsup. If you have a spoonful or two of green peas left from Sunday, put them in, and a little minced onion. Cover, and cook slowly half an hour. Turn the chops, and cook twenty minutes longer. Take out, and keep warm. Strain the gravy; thicken with browned flour and a tablespoonful of chopped cucumber pickle; boil two minutes. Put in the chops, and simmer three minutes. Arrange the chops upon a hot dish, and cover with the gravy.

TOMATO SAUCE.

Stew a can of tomatoes twenty minutes. Pulp through a colander, and put back into the saucepan, with pepper, salt, sugar, and a great spoonful of butter rolled in flour. Simmer twenty minutes more, or until the sauce is of the consistency of boiled custard.

LIMA BEANS.

Soak the dried beans all night. Next day, cook soft, putting them on in cold water, and boiling slowly. Drain; season with pepper, salt, and butter, and dish.

MACARONI À LA CRÊME.

Cook—having broken it into short pieces—half a pound of macaroni ten minutes in boiling water. Pour this off, and add a cupful of milk, with a little salt. Stew tender in this. In another saucepan heat a cup of milk, thicken with a teaspoonful of flour, stir in a tablespoonful of butter, and, at last, a beaten egg. Drain the macaroni; dish; stir through it two heaping tablespoonfuls of grated cheese, with a little cayenne. Pour on the sauce, and serve.

APPLE AND TAPIOCA PUDDING.

1 teacupful tapioca; 6 pippins, pared and cored; 1 quart of water; 1 teaspoonful of salt; a little grated lemon-peel; sugar; cloves.

Cover the tapioca with three cups of tepid water, and set in a warm place for five hours, stirring once in a while. Pack the apples in a pudding-dish, with a pinch of lemon-peel in each. Add a cup of warm water; cover closely, and cook in a moderate oven, turning as they cook at the bottom. When soft, drain off the water, fill the centre of each apple with sugar, put a clove in each, and pour over them the tapioca. Cover, and bake one hour. Eat warm, with hard sauce.

Third Week. Wednesday. —— Rabbit Soup. Venison Steaks. Oyster Salad. Stewed Celery. Potatoes à la Lyonnaise. —— Cottage Pudding. ——

RABBIT SOUP.

1 large rabbit; 2 lbs. of beef-bones; 2 slices lean corned ham; 1 large onion; bunch of sweet herbs; 2 tablespoonfuls of tomato sauce; 3 quarts of water; raw egg; crumbs.

Put the rabbit, jointed, the cracked bones, sliced ham and onion, and chopped herbs on in the water. Fit a tight cover upon the pot; set a weight on top, and stew four hours. The meat should be in rags. Strain, rubbing the vegetables through the colander. Season, cool, and take off the fat. Put over the fire, add some tomato sauce left from yesterday, boil up, and pour out. Chop a little of the soup-meat fine while the soup is cooling; season; work in some fine crumbs and a beaten egg. Make into balls, flour well, and fry in dripping. Put these into the tureen before the soup goes in.

VENISON STEAKS.

Trim off the hard skin, and flatten each steak with the side of a hatchet. Butter the gridiron well, and have the fire clear and hot. Turn often, not to lose a drop of the juice. Cook three or four minutes longer than you would beefsteaks. The Vertical Broiler is admirably adapted for broiling venison. Have ready, in a hot chafing-dish, a tablespoonful of butter for each pound of venison, a pinch of salt, a little pepper, a tablespoonful of currant jelly for each pound, and a glass of wine for every four pounds. This should be warmed by the hot water beneath the dish, by the time the venison is laid in it. Turn the steaks twice in it; cover; put fresh boiling water below, or light the lamp, and let it stand five minutes before serving.

OYSTER SALAD.

1 quart of oysters—cut, not chopped, to pieces; 1 bunch of celery, also cut small; 2 tablespoonfuls best salad oil; 1 teaspoonful of powdered sugar; ½ teaspoonful of salt, and the same of pepper and of made mustard; yolks of 2 raw eggs; 4 tablespoonfuls cider vinegar.

Beat the yolks light, with sugar, salt, pepper, and mustard. Whip in, gradually, the oil until the mixture is thick; add the vinegar—beating still—a little at a time. Put the oysters, drained and cut up, with the celery, into a salad-dish; pour over them the dressing; stir in well; garnish with a fringe of delicate celery-tops, and serve as soon as possible.

STEWED CELERY.

Scrape, and cut the stalks into rather short pieces. Cook tender in boiling salted water; drain this off, and add a cupful of drawn butter, well seasoned. Simmer in this five minutes, and pour into a deep dish.

POTATOES À LA LYONNAISE.

12 parboiled and cold potatoes; 1 chopped onion; chopped parsley, pepper, and salt; butter, or dripping, for frying.

Slice, or chop the potatoes. Heat the dripping in a frying-pan. Put in the onion, and fry one minute; then cook the potatoes, adding the parsley and seasoning. Shake and stir constantly lest the potatoes should stick to the pan, or brown. They should be done in five minutes. Drain off the fat by shaking to and fro in a hot colander—then dish.

COTTAGE PUDDING.

1 cup of sugar; 1 tablespoonfuls of butter, creamed with the sugar; 2 eggs; 1 cup of milk; 3 cups of prepared flour; 1 teaspoonful—scant—of salt.

Rub butter and sugar together; beat up with the yolks; add the milk, the whipped whites—lastly, the flour. Bake in a buttered cake-mould. Turn out, when done, upon a hot plate. In serving, cut in slices, and eat with liquid sauce.

Third Week. Thursday. —— Vermicelli Soup. Veal Cutlets à la Milanaise. Stewed Beans. Hominy Pudding. Hot Slaw. —— Pumpkin Pie. ——

VERMICELLI SOUP.

4 lbs. knuckle of veal; 1 lb. lean ham; 2 carrots; 1 onion; 4 stalks of celery; bunch of herbs; 1 great spoonful of butter; 6 quarts of water; 4 tablespoonfuls of vermicelli, broken small, and boiled ten minutes in hot salted water.

Cut up the veal and ham into small pieces; slice the vegetables; put into a soup-pot in which you have melted a great spoonful of butter. Set where it will heat slowly; cover closely, and leave it for one hour, stirring now and then. Pour in, then, the cold water, and cook gently four hours. Drain off the liquid, pick out meat and bones, and put into the stock-jar; pour on all the soup not wanted for to-day’s use, season, and set away. Pulp the vegetables into to-day’s soup; season; cool, and remove the fat. Put over the fire, and boil and skim five minutes. Add the vermicelli—simmer one minute, and pour out.

VEAL CUTLETS À LA MILANAISE.

Make your butcher cut the cutlets very thin—about half the thickness of those usually sold. Flatten with the side of a hatchet; dip in beaten yolk of egg, then in cracker-dust, mixed with pepper and salt. Fry to a fine brown in hot dripping. Drain off the fat; lay upon a hot dish, and put upon the middle of each slice (they should not be more than four inches long by three wide) a spoonful of the following sauce: Make a half-cup of drawn butter; stir in the stiffened white of an egg, with a tablespoonful of chopped parsley, and the juice of half a lemon. Beat light with your egg-whisk; heat very hot, and pour out.

STEWED BEANS.

Soak white beans all night. Put them on in the morning in cold water, and cook soft. Drain, and pour over them some nice gravy—soup-stock, if you have no other; add a little finely-minced onion, and simmer ten minutes. Turn out without draining.

HOMINY PUDDING.

1 cupful of cold boiled hominy (the small-grained); 2 cups of milk; 1 heaping teaspoonful of butter-warmed; 1 teaspoonful of sugar; 3 eggs; a little salt.

Mix all together in a smooth batter, and bake in a buttered pudding-dish. Eat hot.

HOT SLAW.

Boil the cabbage in two waters. Drain, when tender; chop quickly, press out all the water, and put into a deep dish. Heat in a saucepan half a cup of vinegar, one tablespoonful of butter, one tablespoonful of sugar, pepper and salt at discretion. When scalding, add a half teaspoonful of flour wet with water. Boil one minute, and pour upon the cabbage. If you have celery vinegar at hand, use for this dressing.

PUMPKIN PIE.

See Friday, Fourth Week in November.

Third Week. Friday. —— Corn and Tomato Soup. Baked Halibut. Stewed Pigeons. Mashed Potatoes. Fried Salsify. —— Dorchester Cracker Plum-Pudding. ——

CORN AND TOMATO SOUP.

Take the fat from the top of your stock. Drain off the soup, and add a can of corn, chopped fine, and the same of tomatoes, rubbed through a colander. Cook all slowly one hour; add what seasoning is required, and pour out.

BAKED HALIBUT.

Get a cut of halibut weighing five or six pounds, and lay for two hours in salt and water. Wipe dry, and score the outer skin. Set in the baking-pan; pour a cupful of boiling water, in which has been mixed a tablespoonful of butter, over it, and bake one hour, basting often with butter-and-water. When a fork will penetrate it easily, it is done. Lay upon a hot dish; add a little boiling water to the gravy, stir in a teaspoonful of anchovy sauce, the juice of half a lemon, and a little browned flour, wet up with cold water. Serve in a boat when you have boiled it one minute.

STEWED PIGEONS.

Clean the pigeons, tie them in shape, and cook precisely as you did the grouse on Friday, First Week in December.

MASHED POTATOES.

Serve with the halibut.

FRIED SALSIFY.

Scrape, and boil until tender. Drain and cool. Mash to a paste, picking out the fibres. Add a very little milk, a spoonful of butter and a beaten egg and a half for each cupful of mashed salsify. Make into flat, round cakes; roll in flour, and fry brown.

DORCHESTER CRACKER PLUM-PUDDING.

2 quarts of milk; 6 Boston crackers, split and buttered; 8 eggs, beaten very light; 2 cups of sugar; nutmeg, cloves, and cinnamon to taste; 1 lb. of raisins, seeded and cut in two; 1 teaspoonful of salt.

Heat the milk almost to boiling, and pour upon the beaten eggs and sugar, with the seasoning. Do not boil it again. Butter a pudding-dish; put a layer of buttered crackers in the bottom, buttered side up, and moisten with a few spoonfuls of custard. Cover thickly with raisins, and these with crackers, buttered side downward. Moisten with hot custard, and repeat the order given, until crackers and fruit are all in the dish. Pour in custard until only the surface of the upper layer is visible, but not enough to float them. Cover, and leave all night in a cold place. Add the rest of the custard in the morning, at intervals of five or six minutes between the cupfuls. Bake, covered, two hours in a moderate oven; then brown. Eat hot, with sauce.

Third Week. Saturday. —— Sheep’s Head and Barley Soup. Bacon and Eggs. Cheese Fondu. Canned String-Beans. Mashed Turnips. —— Lemon Tartlets. ——

SHEEP’S HEAD AND BARLEY SOUP.

1 sheep’s head, carefully cleaned, with the skin on; 4 pig’s feet, also cleaned nicely; 2 onions; 2 turnips; 2 carrots; bunch of sweet herbs; 1 can of tomatoes; ½ cup of soup-barley, soaked two hours in a little water; 7 quarts of water; pepper, salt, mace, and sugar.

Crack the bones of the head and feet; wash very well; put the sliced vegetables and the herbs into a pot with the water, and cook gently five hours. At the end of three hours add the tomatoes. Should the liquid boil down to less than five quarts by the time you are ready to add the tomatoes, replenish from the tea-kettle. When the five hours are up, strain off the soup. Put bones and meat into the stock-jar, and add all the clear soup you do not want to-day. Season, and set aside. Now pulp the vegetables into the soup left out for Saturday’s dinner, season, cool, and skim off the fat. Return to the fire with the barley, and simmer half an hour.

BACON AND EGGS.

Cut one pound of streaked bacon into thin long slices; put into a frying-pan and cook slowly, turning often, until quite crisp. Pour off and strain the fat, and pour two tablespoonfuls of it into a stone-china or block-tin dish. Add two larger spoonfuls of good gravy left from yesterday’s pigeons, with as much cream, in which have been mixed half a teaspoonful of flour and a pinch of soda. Set this in a dripping-pan, with boiling water in the bottom, but not enough to overflow the dish, and stir upon the top of the range until quite hot. Then break upon it seven or eight, or more eggs, and put into a quick oven to “set.” When firm, send to table with the bacon laid about them.

CHEESE FONDU.

1 cup dry and fine bread-crumbs; 2 scant cups of milk, with a pinch of soda stirred in; ½ lb. dry cheese, grated; 3 beaten eggs; 1 small tablespoonful of melted butter; pepper and salt.

Soak the crumbs in the milk; beat in eggs, butter, seasoning—finally the cheese. Butter a pudding-dish; pour in the mixture, strew crumbs on the top, and bake in a rather quick oven to a light brown. Serve at once, as it soon falls.

CANNED STRING-BEANS.

Cut into short lengths; cover with hot, salted water, and cook forty minutes. Drain; dish, and stir in pepper, salt, and butter.

MASHED TURNIPS.

See Sunday, Second Week in December.

LEMON TARTLETS.

5 eggs; 5 tablespoonfuls of sugar; 1 quart of milk; ⅓ cup of prepared flour; 1 lemon, a large one—juice and grated peel; a pinch of salt.

Heat the milk; stir in the flour wet with a little cold milk, and heat again, stirring all the while. Pour upon the beaten yolks and sugar; cook for one minute. Take from the fire, and beat in the lemon-juice and grated rind. Have ready, baked and hot, some shells of puff-paste lining “patty-pans.” Fill with the mixture and cover each with a méringue made of the whipped whites and a little powdered sugar. Put into the oven to set, and lightly color the méringue. Eat fresh, but not hot.

Fourth Week. Sunday. —— Clear Sago Soup. Roast Beef. Potato Balls. Fried Sweet Potatoes. Apple Sauce. Celery. —— Ribbon Blanc-Mange. Coffee and Cake. ——

CLEAR SAGO SOUP.

Remove the fat from your soup-jelly. Pour off as much as you need for to-day, without disturbing the sediment. Heat, simmer and skim until the scum ceases to rise; put in half a cup of German sago which has been soaking one hour in a little water. Cook gently until clear.

ROAST BEEF.

Lay in a dripping-pan and pour a cup of boiling water over it. Roast about ten minutes per pound, basting frequently and copiously. When done, dish; pour the strained gravy into a bowl and set in ice-water to throw up the fat. Remove this, return the gravy to the fire, pepper, salt, and thicken with browned flour. Boil once, and serve in a boat.

POTATO BALLS.

Mash potatoes very light with butter, milk and salt, and beat in two raw eggs. Put into a buttered saucepan, and stir until hot and stiff. Turn out and let the paste get cold. Then make into balls; roll each in flour; half an hour before taking up the roast beef, pour off nearly all the gravy, and lay the balls about the meat in the dripping-pan. Baste them whenever you baste the meat, and cook to a fine brown. Drain off the grease, and serve as a garnish to the beef, when dished.

FRIED SWEET POTATOES.

Boil, peel, and let them get cold. Then slice lengthwise; pepper, salt, flour, and fry quickly in good dripping. Drain well and serve hot.

APPLE SAUCE.

See Wednesday, Second Week in November.

CELERY.

See Monday Second Week in December.

RIBBON BLANC-MANGE.

1 quart of milk; 1 package Cooper’s gelatine; ¾ cup of sugar; 1 great spoonful of grated chocolate, wet in a very little cold milk; beaten yolk of one egg; 1 great spoonful of cranberry juice; vanilla extract.

Soak the gelatine one hour in a cup of the milk. Heat the rest to scalding; add sugar and soaked gelatine, and stir eight minutes over the fire. Strain through a muslin bag into four bowls, putting equal portions in all. Color one brown by stirring in the wet chocolate; another yellow, by beating in the yolk; a third, pink with cranberry juice, or currant jelly. Leave the fourth white. Return each portion, excepting this last, to the fire in its turn, and stir until very hot. When all are cold and beginning to congeal, wet a mould, and pour in, first, half of the white; next, half of the pink; thirdly, half of the yellow; fourthly, half of the brown. Upon this brown empty the rest of the white, and let the pink, yellow, and brown follow in course. Let each of the eight courses get firm enough to bear the next before adding more. Do all this on Saturday. On Sunday, turn out and pass with light cake, followed by coffee. The vanilla extract is intended for the chocolate only.

This is a beautiful dish, easy and safe.

Fourth Week. Monday. —— Cream Soup. Larded Beef. Mashed Potatoes. Baked Tomatoes. French Mustard. —— Apples, Oranges, and Nuts. Tea and Crackers. ——

CREAM SOUP.

Put the contents of your stock-pot over the fire; add as much boiling water as is needed to make soup for to-day. First, however, take out the sheep’s tongue, and lay it aside. Simmer the soup for one hour; strain and season; return to the fire, and when it is hot, add a tablespoonful of butter rolled in flour; next, the sheep’s tongue, skinned and cut into dice. Boil up; pour into the tureen, and stir in a cup of hot milk in which two beaten eggs have been cooked one minute.

LARDED BEEF.

Thrust lardoons of fat salt pork quite through your cold roast, when you have trimmed off the ragged parts. Put into a deep pan; strew with chopped herbs, and minced onion, pepper, salt, and four or five whole cloves; also, a tablespoonful of chopped green pickle. Half cover with broth made from yesterday’s skimmed gravy, and a little soup-stock. Cover the pan closely, set in a moderate oven, and cook one hour—more, if the piece be large. Turn, when the time is half gone. Dish the meat, strain, and thicken the gravy. Give it one boil; pour a little upon the meat, the rest into a boat.

MASHED POTATOES.

Mash, or whip up light with milk, butter and salt, and heap roughly upon a hot dish.

BAKED TOMATOES.

See Thursday of First Week in December. Save the surplus juice.

APPLES, ORANGES, AND NUTS.

Supply clean plates, fruit-knives, and nut-crackers with this course.

TEA AND CRACKERS.

Pass, without further change of plates.

Fourth Week. Tuesday. —— Baked Soup. Mock Pigeons. Spinach. Potato Puff. Stewed Corn. —— Arrowroot Pudding, Hot. ——

BAKED SOUP.

3 lbs. of beef, cut into small squares; ½ lb. lean ham, chopped; 1 lb. of veal, cut small; 2 onions; 2 carrots; 2 tablespoonfuls German sago; can of green peas; pepper and salt; 6 quarts of water.

Put the chopped ham in the bottom of a broad jar that will go into your oven; cover with sliced vegetables, some of the peas and sago, and this with beef or veal. Pack vegetables and meat in alternate layers, seasoning each with pepper and salt. Pour in six quarts of water, if the jar will hold so much; fit on a close cover; spread a paste of flour and water around the edge to keep in the steam; set in a dripping-pan of hot water, and leave in a moderate oven six hours, replenishing the water in the pan, now and then. Dip out as much soup—just as it comes—as you want for to-day, at the end of this time; let it cool sufficiently to enable you to take off the fat; heat in a saucepan just to the boiling point, and pour into the tureen. Add a quart of boiling water and a little salt to the contents of the jar; cover, while hot, and set away in a cold place, as stock—and excellent stock it will be.

MOCK PIGEONS.

2 large cutlets of veal, cut rather thin, and beaten flat; ½ lb. of fat salt pork; yolks of two hard-boiled eggs; 1 cup of bread-crumbs; pepper, salt, and 1 tablespoonful of chopped onion pickle; a little sugar; powdered or minced parsley; a little oyster-liquor.

Lay the cutlets upon a dish, and spread the upper side with a force-meat made of the ingredients above enumerated; roll each up closely; bind in shape with soft string, and lay in a dripping-pan. Pour over them two cupfuls of boiling water, in which have been mixed two tablespoonfuls of butter, and the surplus tomato-juice saved from yesterday’s can of tomatoes. Cover with another pan of the same size—inverted—and set in a steady oven. Bake a little over an hour—half an hour more, should the “pigeons” be large. Take them up when tender, and brown, clip, and withdraw the strings, and keep hot while you strain, season, and thicken the gravy. Boil one minute, and pour into a boat.

SPINACH.

See Tuesday, Second Week in December.

POTATO PUFFS.

See Thursday, Second Week in December.

STEWED CORN.

Empty a can of corn into a saucepan; cover with boiling salted water, and stew half an hour. Drain off the water, and cover the corn with a cupful of drawn butter, well seasoned. Simmer, stirring often, fifteen minutes, and pour out.

ARROWROOT PUDDING—HOT.

3 even tablespoonfuls arrowroot; 1 quart fresh milk; 1 tablespoonful of butter; 4 tablespoonfuls of sugar; 4 eggs, beaten light; nutmeg and vanilla flavoring.

Scald the milk; wet the arrowroot with cold water, and stir into the hot milk, until the latter is well thickened. Cream the butter and sugar; beat up very light with the eggs, and stir into the thickened milk. Flavor; pour into a buttered mould; set in a pot of boiling water—not deep enough to float it—and boil steadily for one hour. Set in cold water one minute, and turn out upon a hot dish. Eat with brandy or wine sauce. It is very nice.

Fourth Week. Wednesday. —— Sweetbread Ball Soup. Chicken and Ham Pie. Rice Croquettes. Stewed Salsify. Creamed Potatoes. —— Cup Puddings. ——

SWEETBREAD BALL SOUP.

Boil, blanch, cool, and chop very fine two sweetbreads; mix with them one-third their bulk of fine crumbs, previously soaked, and rubbed smooth with a little cream. Beat up the yolk of a raw egg, and work all with pepper and salt to a paste. Make into small balls with floured hands, and set by for half an hour in a cold place. Strain off two quarts of soup from your stock-jar, when you have skimmed it. Heat and boil slowly five minutes, skimming it well. Drop in the balls very carefully—not to break them; simmer ten minutes very gently, to avoid the same catastrophe, and pour into the tureen.

CHICKEN AND HAM PIE.

1 chicken; 1 lb. of lean veal; ½ lb. corned ham; yolks of 3 hard-boiled eggs; 1 cup of gravy or stock; ½ can of mushrooms; pepper and salt; good paste for cover.

Joint the chicken; cut the veal and ham into dice, slice the mushrooms and yolks; place in alternate layers, seasoned with pepper and salt, in a large pudding-dish; pour in the gravy, and cover with a thick crust of good pastry. Ornament the edges, and make a slit in the middle. Bake in a steady oven, and when almost done, wash over with beaten egg.

RICE CROQUETTES.

2 cups of cold boiled rice; 2 tablespoonfuls of melted butter; 3 beaten eggs; a little flour; 2 tablespoonfuls of sugar; a large pinch of grated lemon-peel, and salt to taste; raw egg and pounded cracker.

Beat eggs and sugar together, and work the butter into the rice. Stir all together; season; make into croquettes; roll in egg and cracker-crumbs, and fry, a few at a time, in sweet lard. Drain, by rolling them on soft white paper, and eat hot.

STEWED SALSIFY.

Scrape, dropping into cold water as you do it; cook tender in boiling salted water; drain this off; pour on a cupful of drawn butter, and stew five minutes. Serve in a hot, deep dish.

CREAMED POTATOES.

Boil, and, while hot, slice the potatoes. Make a sauce by heating a cup of milk, stirring into it a great spoonful of butter, a scant teaspoonful of corn-starch, wet in cold water, a little chopped parsley, and boiling until thickened. Beat in the frothed white of an egg, and pour upon the potatoes, which should first have been put into a deep dish and sprinkled with pepper and salt.

CUP PUDDINGS.

3 eggs; the weight of the eggs in flour, prepared; half their weight in sugar; one-quarter of their weight in butter; 2 tablespoonfuls of milk; a little nutmeg.

Rub butter and sugar together; add the beaten yolks, the milk; at last, the whisked whites and flour, alternately. Bake in small buttered tins, or cups. Eat warm, without or with sauce, according to your preference.

Fourth Week. Thursday. —— Noodle Soup. Roast Pig. Apple Sauce. Mashed Potatoes. Stewed Celery. —— Mince Pie. ——

NOODLE SOUP.

Empty your stock-jar into the soup-pot, adding as much boiling water as you may need, with additional seasoning, and any bones you may chance to have. Simmer one hour, or more; strain, return to the fire, and boil and skim for five minutes, before dropping in a generous handful of noodles—dried, or fresh. Simmer twenty minutes. For receipt for noodles, please consult Wednesday, First Week in August.

ROAST PIG.

See that your butcher has done his part well in cleaning the month-old pig. Rinse out with soda and water, then with fair water, wiping the pig dry, inside and out. Prepare a dressing of a cupful of crumbs, half a chopped onion, two teaspoonfuls powdered sage, three tablespoonfuls of melted butter, a saltspoonful of salt, and as much pepper, half a grated nutmeg, and the yolks of two beaten eggs. Moisten with half a cup of soup-stock, and stuff the little fellow into his original size and shape. Sew him up, and place in a kneeling posture in a dripping-pan, skewering or tying his legs in the proper position. Dredge with flour. Pour a little hot salted water in the dripping-pan. Baste with butter and water three times as the pig warms; afterward, with gravy from the dripping-pan. When he begins to smoke all over, rub every ten minutes with a rag dipped in melted butter. This will keep the skin from cracking. Roast in a moderate, steady oven two hours.

Put the innocent—still kneeling—upon a large hot dish; surround with parsley and blanched celery-tops. Put a wreath of green about his neck, and a sprig of celery in his mouth.

Skim and strain the gravy; thicken with browned flour; boil up, add a glass of wine and the juice of a lemon, and serve in a boat.

In carving, cut off the head first; then split down the back; take off hams and shoulders, and separate the ribs.

MASHED POTATOES.

Prepare and serve as usual.

STEWED CELERY.

See Wednesday, Third Week in December.

MINCE PIE.

2 lbs. lean fresh beef, boiled, and, when cold, chopped fine; 1 lb. beef suet, powdered; 5 lbs. of apples, pared, cored, and chopped; 2 lbs. of raisins, seeded and chopped; 1 lb. sultana raisins, washed, and picked over; 2 lbs. of currants, washed, and carefully picked over; ¾ lb. of citron, cut up fine; 2 tablespoonfuls of cinnamon; 1 powdered nutmeg; 2 tablespoonfuls of mace; 1 tablespoonful of cloves, and the same, each, of allspice and fine salt; 2½ lbs. of brown sugar; 1 quart brown sherry; 1 pint best brandy.

Mix all these thoroughly, putting in the liquor last. Make it, at least, twenty-four hours before it is needed. Keep in a stone jar, with a tight cover, and a piece of bladder tied over the top. When ready to bake your pies, line greased pie-dishes with good paste, put in the mince-meat, and lay strips of pastry, notched with a jagging-iron in a lattice pattern, over the top.

This mince-meat will keep all winter—if not used up.

Fourth Week. Friday. —— Lobster Soup. Ragoût of Roast Pig. Purée of Canned Peas. Sweet Potatoes. Cabbage Salad. —— Rice Pudding Méringue. ——

LOBSTER SOUP.

1 can of preserved lobster; 2 anchovies; 1 onion; 1 quart of milk; bunch of sweet herbs; grated rind of half a lemon; pinch of soda, stirred in the milk; 3 tablespoonfuls of butter rolled in flour; 1 quart of water; pepper and salt; 2 raw eggs.

Put sliced onion, anchovies, chopped herbs, lemon-peel and the can-liquor on in the water, and boil down to a pint. Strain, put in the chopped lobster meat, with pepper and salt. Heat to a boil; stir in the floured butter; simmer fifteen minutes and pour into the tureen. Add the milk—boiling hot—in which have been cooked for two minutes two beaten eggs. Send around sliced lemon and crackers with this soup.

RAGOÛT OF ROAST PIG.

Slices of cold roast pig; the rest of the can of mushrooms opened on Wednesday; 2 tablespoonfuls of butter; 3 beaten eggs; 1 cupful of gravy or stock; juice and grated peel of half a lemon; chopped parsley, cayenne, salt and mace to taste.

Put gravy and mushrooms into a saucepan; heat to boiling, put in the butter rolled in flour; cut the slices of pig of nearly equal size; rub over with pepper, salt, mace, and lemon-peel; put them into the gravy and make very hot, but do not boil. Stir in the beaten eggs and lemon-juice; simmer three minutes and pour into a dish lined with crustless slices of fried bread.

PURÉE OF CANNED PEAS.

Boil the peas soft in hot salt water; drain, and pulp through a colander into a saucepan. Add a great spoonful of butter rolled in flour; three tablespoonfuls of milk or cream, a little sugar, pepper and salt. Simmer five minutes—stirring constantly—and pour out.

SWEET POTATOES.

See Sunday, First Week in December.

CABBAGE SALAD.

See “Cold Slaw,” Saturday, First Week in December.

RICE PUDDING MÉRINGUE.

1 quart of fresh milk; 1 cup of raw rice; 2 tablespoonfuls of butter; 1 cup of sugar; 4 eggs; grated peel of ½ lemon; a little mace and cinnamon.

Soak the rice in the milk three hours, then heat in a farina-kettle, and simmer tender. Cream butter and sugar, add the beaten yolks and one beaten white, and when the rice has cooled a little, beat all together with the seasoning. Bake about forty minutes in a buttered pudding-dish. When firmly set, cover with a méringue made of three whisked whites beaten up with a little sugar and lemon-juice.

Fourth Week. Saturday. —— Transparent Soup. Larded Rabbits. Scalloped Cauliflower. Fried Parsnips. Mashed Turnips. —— Cabinet Pudding. ——

TRANSPARENT SOUP.

4 lbs. of lean, coarse beef, cut into strips; 2 slices of lean ham, also stripped; 2 tablespoonfuls of butter; 2 turnips; 1 carrot; 2 onions; 2 stalks of celery; pepper and salt to taste; 1 tablespoonful of gelatine, soaked two hours in a little cold water; 5 quarts of water; sweet herbs.

Put the butter into the soup-kettle; when it heats, add the meat, cover close, and set where it will heat without scorching. In half an hour set directly over the fire and stir until the meat is coated with a brown glaze. Put in a pint of lukewarm water, and when this has boiled down to one-half, add four quarts and a half of cold water; skim off the top and boil slowly four hours. Cook, in a separate saucepan, the sliced carrot, turnips, herbs, celery and the onions; these last already sliced and fried in dripping. Cover with a quart of water, and boil down to a pint. Strain off the clear liquor, and add to the soup. Set aside the vegetables without pulping them. Now, strain off as much of the soup as is needed for to-day, and let it cool. Put the rest, well seasoned with salt and pepper, into the stock-jar with the boiled vegetables, and keep for another day.

Take all the fat from your cooled soup, strain through muslin back into the scalded soup-kettle, season, boil up and skim; add the soaked gelatine, and stir until clear.

LARDED RABBITS.

2 rabbits; ½ lb. fat salt pork; 1 cup of soup-stock—diluted with hot water; bunch of herbs; ½ onion; a glass of wine; pepper and salt, butter and flour.

Divide each rabbit into quarters; lard the upper sides of these with strips of pork. Fry until lightly browned. Put into a saucepan and nearly cover with broth; strew with onion, parsley, pepper and salt, and simmer forty-five minutes, or until tender. Dish, and keep the rabbits hot; strain the gravy, add a good lump of butter rolled in browned flour, and a glass of wine; boil fairly and pour over the rabbits.

SCALLOPED CAULIFLOWER.

See Sunday, Third Week in December.

FRIED PARSNIPS.

Boil tender; scrape; slice lengthwise, season with pepper and salt, dredge with flour, and fry to a golden brown with lard or dripping. Drain and serve hot.

MASHED TURNIPS.

See Sunday, Second Week in December.

CABINET PUDDING.

½ lb. of prepared flour; ¼ lb. of butter; 5 eggs; 1½ lbs. of sugar; ½ lb. of raisins, seeded and cut into thirds; ¼ lb. currants, washed and dried; ½ cup of milk; ½ lemon—juice and grated peel.

Cream butter and sugar; add the beaten yolks, the milk, then the flour and whipped whites, by turns. Last of all, stir in the fruit, well dredged. Turn into a well-buttered mould and boil steadily nearly three hours. Be careful that the water does not bubble over the top of the mould. When done, dip in cold water for one minute; turn out, and eat with hot, sweet sauce.

Company Dinners.

JANUARY.

OYSTERS ON THE HALF SHELL. JULIENNE SOUP. HALIBUT À LA ROYALE. ROAST TURKEY, CRANBERRY SAUCE. POTATOES À LA DUCHESSE. CELERY. JUGGED RABBIT. ROAST BEEF. FRENCH BEANS SAUTÉS. SALAD. CRACKERS AND CHEESE. MINCE PIE. VANILLA CREAM. FRUIT. COFFEE.

FEBRUARY.

OYSTERS ON THE HALF SHELL. CLEAR VERMICELLI SOUP. BOILED COD, SAUCE HOLLANDAISE. STEWED PIGEONS. POTATOES AU NATUREL. GREEN PEAS. ROAST DUCK. FILET DE BŒUF. CELERY, STEWED. SALAD. CHEESE AND WAFERS. CABINET PUDDING. TUTTI FRUTTI CREAM. FRUIT. COFFEE.

MARCH.

ROMAN PUNCH. MOCK TURTLE SOUP. OYSTER PIE. SMOTHERED CHICKEN. GREEN PEAS. CELERY. VENISON STEAKS. BEEF À LA MODE DE ROME. LETTUCE SALAD. BAKED TOMATOES. CRACKERS AND CHEESE. SLICED APPLE PIE. TURRET CREAM. FRUIT. CAFÉ NOIR.

APRIL.

OYSTERS ON THE HALF SHELL. OX-HEAD SOUP. BAKED SHAD. PATÉ OF SWEETBREADS. SPINACH AND EGGS. WHOLE BERMUDA POTATOES. SNIPE ON TOAST. CELERY. BOILED LEG OF MUTTON, CAPER SAUCE. SALAD. SCALLOPED CAULIFLOWER. BIRD’S NEST PUDDING. LEMON ICE. FRUIT. COFFEE.

MAY.

CLEAR SOUP. BOILED BASS, WITH MUSHROOMS. ROAST SWEETBREADS. BERMUDA POTATOES, AU NATUREL. GREEN PEAS. BROILED SQUABS. ROAST LAMB, MINT SAUCE. ASPARAGUS ON TOAST. TOMATO SALAD. STRAWBERRY SHORTCAKE AND CREAM. CHOCOLATE BLANC-MANGE. FRUIT AND ICES. COFFEE.

JUNE.

ROMAN PUNCH. GREEN PEA SOUP. BOILED SALMON. LAMB CHOPS. POTATOES À LA LOUISE. STUFFED TOMATOES. SMOTHERED CHICKENS. LANGUE DE BŒUF. ASPARAGUS ON TOAST. GREEN PEAS. SNOW CUSTARD. ICES. FRUIT AND DESSERT. STRAWBERRIES. COFFEE.

JULY.

CONSOMMÉ SOUP. BROILED SPANISH MACKEREL. FRIED CHICKENS. RAW CUCUMBERS. SALAD. SALMI OF DUCKS. BEEF À LA MODE. BOILED CORN. NEW POTATOES. CREAM RASPBERRY PIE. SELF-FREEZING ICE-CREAM. CRACKERS AND CHEESE. FRUIT. COFFEE.

AUGUST.

MRS. B.’S CORN SOUP. FILLETS OF HALIBUT, WITH POTATOES. DIJON PATÉ. DEVILLED TOMATOES. BROILED WOODCOCK. BOILED CHICKEN AND TONGUE. GREEN PEAS. STUFFED EGG-PLANT. PEACH LÈCHE-CRÊMA. MELONS. CAKES AND CHEESE. ICES. COFFEE.

SEPTEMBER.

RAW OYSTERS. TAPIOCA SOUP. BAKED BLUE FISH. CASSEROLE OF RICE, WITH CHICKEN AND TONGUE. POTATOES AU MAÎTRE D’HÔTEL. DEVILLED CRABS. MOCK QUAILS. ROAST LAMB. SPINACH À LA CRÈME. SALAD. CREAM SQUASH. DIPLOMATIC PUDDING. PEACH ICE CREAM. COFFEE. FRUIT.

OCTOBER.

RAW OYSTERS. MOCK TURTLE SOUP. OYSTER PATÉ. FRICASSEE OF CALF’S TONGUES. SALAD. POTATOES À LA PARISIENNE. CHICKENS AND MUSHROOMS. ROAST BEEF AND YORKSHIRE PUDDING. CAULIFLOWER AU GRATIN. SWEET POTATOES. AMBER PUDDING. DRUNKEN DOMINIE. FRUIT. ICES, NUTS AND RAISINS. CAFÉ NOIR.

NOVEMBER.

ROMAN PUNCH. CHICKEN AND CREAM SOUP. PANNED OYSTERS. LAMB CHOPS, BREADED. CELERY SALAD. BAKED TOMATOES. FRICASSEE OF GROUSE. ROAST SADDLE OF MUTTON. POTATOES À LA DUCHESSE. SALSIFY SAUTÉ. CRACKERS AND CHEESE. APPLE MÉRINGUE PIE. CHOCOLATE TARTLETS. FRUIT AND ICES. COFFEE.

DECEMBER.

OYSTERS ON THE HALF SHELL. MOCK TURTLE SOUP. LOBSTER CROQUETTES. STEWED PIGEONS. POTATOES À LA LYONNAISE. CHEESE FONDU. ROAST HAUNCH OF VENISON. BOILED BEEF TONGUE, SAUCE PIQUANTE. SWEET POTATOES. OYSTER SALAD. MACARONI À LA CRÊME. MINCE PIE. CABINET PUDDING. FRUITS AND ICES. CAFÉ NOIR.

INDEX.

SOUPS.

PAGE À la Bonne Femme Soup 422 À la Bonne Femme Soup 266 À l’Italienne Soup 16 À l’Italienne Soup 302 All-night Soup 345 Amber Soup 329 Asparagus (Green) Soup 322 Asparagus (White) Soup 353 Au Julienne Soup 36 Ayrshire Broth 502 Baked (A) Soup 438 Baked (B) Soup 174 Baked Hotch Potch 333 Barley Broth 216 Barley Broth 551 Barley Cream Soup 588 Bean Cream Soup 46 Bean Baked Soup 634 Bean and Celery Soup 165 Bean and Corn Soup 231 Bean and Tomato Soup 444 Béchamel Soup 413 Beef Soup 11 Beef and Barley Soup 135 Beef with Barley Soup 176 Beef Bouillon 469 Beef Gravy Soup 513 Beef Noodle Soup 455 Beef Olives Soup 587 Beef Stock Soup 495 Beef Tea with Noodles 601 Bisque of Lobster 388 Blanche’s Soup 100 Bone Soup 194 Bouillon of Beef 278 Bread Soup 153 Bread Soup 651 Bread and Cheese Soup 389 Bread and Cheese Porridge 428 Bread and Meat Soup 541 Broiled Bones Soup 365 Brown Beef Soup 320 Brown Soup 415 Butter (or Lima) Bean Soup 442 Cabbage Soup 417 Calf’s feet Soup 110 Calf’s head Soup 258 Calf’s head (plain) Soup 420 Catfish Soup 556 Cauliflower Soup 624 Cauliflower (without Meat) Soup 493 Celery Soup 63 Celery Soup 126 Celery Soup 650 Cheap Soup 564 Chicken Broth 160 Chicken Broth 190 Chicken Broth 210 Chicken and Corn Soup 457 Chicken and Corn Soup 523 Chicken Cream Soup 626 Chicken Panada 368 Chicken and Sago Soup 664 Chicken Soup 236 Chicken (with Eggs) Soup 436 Clam Chowder 207 Clam Chowder 355 Clam Soup 121 Clam Soup 270 Clam Soup 318 Clear Gravy Soup 55 Clear Sago Soup 400 Clear Soup 227 Clear Soup 287 Clear Soup 484 Clear Vermicelli Soup 97 Combination Soup 81 Consommé Soup 411 Convent Soup 395 Corn Soup 445 Corn (Canned) Soup 297 Corn Mrs. B.’s Soup 479 Crab Soup 418 Cracker Soup 335 Cream Soup 384 Cream Soup 467 Cream Soup 155 Cream Almond Soup 251 Crust Soup 275 Curry Soup 205 Curry Soup 549 Dieppe Soup 578 Dresden Soup 224 Dundee Broth 107 Eel Soup 249 Eel Soup 470 Egg Soup 516 Egg Soup 566 Egg Soup 627 English Soup 74 Excellent Stock Soup 581 Family Soup 606 Family Soup 102 Fancy Macaroni Soup 534 Farina Soup 487 Fine White Soup 307 Fish Chowder 52 Fish Chowder 481 Fish Chowder Soup 506 French Potage 405 Friar’s Soup 129 Frugal Soup 280 Game Soup 614 German Sago Soup 78 German Sago Soup 172 Giblet Soup 137 Giblet Soup 188 Giblet Soup 433 Giblet Soup 536 Giblet (Brown) Soup 656 Good Stock Soup 212 Good White Soup 260 Graham Soup 238 Graham Soup 639 Gravy and Sago Soup 114 Gravy Soup 397 Green Bean Soup 562 Green Pea Soup 375 Green Pea Soup 306 Halibut Chowder 382 Ham and Egg Soup 245 Ham and Veal Soup 490 Hash (A) Soup 500 Hasty Soup 184 Hot Pot 293 Hotch-Potch 124 Irish Broth 610 Italian Minestra Soup 295 Italian Paste Soup 407 Jelly Soup 380 Jugged Soup 402 Julienne Soup 157 Julienne Soup 379 Julienne Soup 539 Kilkenny Soup 447 Lexington Soup 86 Lobster Bisque 146 Lobster (Quick) Soup 201 Lobster (Quick) Soup 537 Lobster Soup 686 Macaroni Soup 33 Macaroni Soup 132 Macaroni Soup 197 Macaroni Soup 304 Marie’s Soup 141 Marlowe Soup 357 Marrow-Bone Soup 554 Medley Soup 486 Medley Soup 633 Mélange Soup 246 Milk Soup 604 Milk and Bread Soup 229 Minced Beef Soup 300 Mock Turtle Soup 203 Mock Bean Soup 117 Mock White Soup 482 Monday Soup 464 Mother’s Soup 83 Mulligatawny Soup 310 Mutton Broth 476 Mutton Noodle Soup 520 Mutton and Oyster Soup 611 Mutton Rice, and Tomato Broth 386 Mutton with Tapioca Soup 43 Next Day’s Soup 274 Noodle Soup 684 Oberlin Soup 518 Okra and Tomato Soup 284 Old Hare Soup 94 Onion Soup 282 Onion Maigre Soup 543 Ox-cheek Soup 478 Ox-cheek Soup 527 Ox-head Soup 271 Ox-head Soup 372 Ox-tail Soup 220 Ox-tail Soup 558 Oyster Soup 179 Oyster Soup 253 Pea and Potato Soup 342 Peas, Purée of 72 ”Peas Porridge Hot” 268 Pea (split) Soup 105 Pea (split) Soup 22 Pea (split) without meat, Soup 192 Pea and Tomato Soup 423 Poor Roger’s Soup 576 Porridge, Savory 199 Potage à Croûtons 440 Potage au Riz 144 Pot au Feu 262 Pot au Feu 460 Pottage, Red 234 Plain Soup 180 Plain Soup 648 Potatoes, Purée of 370 Potato Soup 92 Potato Soup 150 Quick Beef Soup 349 Quick Soup 475 Rabbit Soup 670 Réchauffé Soup 222 Rice Soup 425 Rice and Tapioca Soup 373 Rissole Soup 528 Rule-of-Three Soup 532 Sago Soup 316 Scotch Broth 19 Scotch Broth 337 Scotch Broth 264 ”Second Thought” Soup 120 Sheep’s Head Soup 66 Sheep’s Head Soup 324 Sheep’s and Barley Soup 676 Sister Anne’s Soup 459 Soup and Bouilli 575 Soup Maigre 312 Soup Maigre 29 Soupe à la Langue 643 Soupe Verte 255 Squash Soup 426 Squirrel Soup 489 Squirrel Soup 552 St. Rémo Broth 525 Stew Soup 392 String-Bean Soup 394 Summer Soup 454 Summer Mélange Soup 363 Sweetbread Soup 314 Sweetbread Ball Soup 683 Tapioca Soup 182 Tapioca Soup 466 Tomato and Bean Soup 170 Tomato and Pea Soup 359 Tomatoes, Purée of 327 Tomato Soup 347 Tomato Soup 58 Tomato Soup 218 Tomato (without meat) Soup 408 Transparent Soup 688 Turnip Soup 568 Veal and Rice Broth 69 Veal and Sago Soup 49 Veal and Tapioca Broth 291 Veal Broth 403 Veal and Oyster Soup 623 Vegetable Consommé Soup 512 Vegetable à la Crécy Soup 545 Vegetable with Eggs Soup 471 Venison Soup 635 Vermicelli Soup 26 Vermicelli Soup 215 Vermicelli Soup 240 Vermicelli Soup 377 Wednesday’s Soup 163 Western Soup 590 White Broth 583 White Stock Soup 508 White Soup 89 White Soup 186 White (Simple) Soup 658 Winter Pea Soup 618

FISH.

PAGE Bass, Boiled 459 Bass, Boiled with Mushrooms 327 Bass, Fried 72 Blue Fish, Baked 543 Blue Fish, Boiled 225 Cod, Boiled 30 Cod, Boiled with Sauce 163 Cod, Boiled with Caper Sauce 234 Cod with Macaroni 619 Cod Salt, Paté of 210 Crab, Devilled 440 Fish Chowder 52 Fish Mayonnaise of 236 Halibut, Baked 193 Halibut à la Royale 433 Halibut, Fillets of 254 Halibut Fillets with Potatoes 493 Halibut Steaks 23 Halibut Steaks, Broiled 158 Lobster, Devilled 174 Lobster Croquettes 223 Lobster Croquettes 652 Lobster Fricassee 341 Lobster, Mayonnaise of 446 Mackerel, Salt, with Cream Sauce 111 Mackerel, Spanish, Broiled 407 Oysters, Fried 92 Oysters, Panned 40 Oyster Patés 568 Oyster Pie 129 Oyster Salad 261 Oyster Salad 56 Oyster Sauce 78 Oysters, Scalloped 26 Oysters, Scalloped 556 Pickerel, Baked 356 Pickerel, Cream 518 Pickerel, Fried 592 Salmon, Boiled 396 Salmon, Scallops 370 Salmon Croquettes 283 Salmon Pudding 44 Salmon, Canned, Fricasseed 639 Shad, Baked 268 Shad, Boiled 296 Shad, Fried 312 Shad, Fried, au Gratin 351 Shad Roe Croquettes 313 Shad Roes Scalloped 298 Weak Fish, Fried 208

For receipts for cooking Trout, the reader is referred to “COMMON SENSE IN THE HOUSEHOLD,” No. 1, pages 64 and 65.

MEATS, ENTRÉES, ETC.

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