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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.