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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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; ? 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.

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.

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.

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.

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.

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.

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.

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; ? 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.