1.
Turnip PurÉe.
Roast Turkey.
Fried Parsnips. Browned Onions.
Mashed Potatoes.
Orange Roly-Poly.

Turnip PurÉe.—Eight turnips, one onion, one stalk celery, four cups water, two cups milk, one tablespoonful butter, one tablespoonful flour, pepper and salt to taste. Peel and cut up the turnips, and put them over the fire with the onion in the four cups of water; let them cook until tender, and then rub them through the colander, and put them back on the fire. Cook the butter and flour together in a saucepan; add the milk, stir into the turnip, season to taste, and serve.

Browned Onions.—Peel rather small onions, and boil them until tender; drain off the water, and pour over the onions a cupful of soup or gravy; let the onions simmer in this for ten minutes; then take them out, and keep them hot while you thicken the gravy with browned flour. Pour over the onions just before sending to the table.

Orange Roly-Poly.—Two cups flour, one and a half cups milk, one tablespoonful butter, one tablespoonful lard, two teaspoonfuls baking-powder, one saltspoonful salt, four fair-sized sweet oranges, half-cup sugar. Sift the baking-powder and the salt with the flour; rub the butter and lard into it; add the milk, and roll out the dough into a sheet about half as wide as it is long; spread this with the oranges peeled, sliced, and seeded; sprinkle these with sugar; roll up the dough with the fruit inside, pinching the ends together, that the juice may not run out; tie the pudding up in a cloth, allowing it room to swell; drop it into a pot of boiling water, and boil it steadily for an hour and a half; remove from the cloth, and lay on a hot dish. Eat with hard sauce flavored with lemon.

2.
Turkey Soup.
Roast Pork. Apple-Sauce.
Boiled Potatoes. Stewed Tomatoes.
Chocolate Custards.

Turkey Soup.—Break up the carcass of the cold turkey after all the meat has been cut from it, and put it, with bits of skin and gristle and the stuffing, over the fire in enough water to cover it; cook gently for several hours, and then let the soup get cold on the bones; strain it off, skim it, and put it back on the fire. Have ready in a saucepan two cupfuls of milk, thickened with a tablespoonful of butter and two of flour; stir this into the turkey liquor, boil up, and serve.

Chocolate Custards.—Four cups milk, four eggs, one cup sugar, four tablespoonfuls grated chocolate, two teaspoonfuls vanilla. Put the chocolate over the fire in a double boiler with part of the milk, and let it cook until smooth; add the rest of the milk, and, when this is hot, pour it upon the sugar mixed with the beaten yolks of the eggs. Return to the stove, and cook until the custard begins to thicken; when cool, pour into glasses or small cups, and heap on the top of each a mÉringue made of the whites of the eggs whipped stiff with a little powdered sugar.

3.
Oyster Soup.
Broiled Steak.
Baked Cabbage. Fried Potatoes.
Cup Puddings.

Oyster Soup.—One quart oysters, two cups milk, one egg, one tablespoonful butter, pepper and salt to taste. Strain the liquor from the oysters, and bring it to the boiling-point in one vessel while the milk is heating in another; drop the oysters into the scalding liquor, and leave them there until they begin to crimp. Stir the butter into the milk, and pour this upon the beaten egg; turn this in with the oysters; cook together one minute, and serve immediately. Some persons like a pinch of ground mace added to oyster soup.

Baked Cabbage.—Wash and quarter a small cabbage; put it on in plenty of boiling water, and let it boil furiously (uncovered) for twenty minutes. By doing this, and having a cup of vinegar on the stove at the same time, you do away with the disagreeable odor which usually accompanies the cooking of cabbage. Drain it when done, and chop it fine; add to it a tablespoonful of butter, one egg beaten light, a scant half cupful of milk, and pepper and salt to taste. Bake in a pudding dish to a good brown.

Cup Puddings.—One cup sugar, two tablespoonfuls butter, one cup milk, two eggs, two cups flour, two small teaspoonfuls baking-powder, one saltspoonful salt. Beat the yolks of the eggs light, and mix with the creamed butter and sugar; add the milk and the flour, mixed well with the salt and baking-powder; bake in small cups or deep patty-pans, and serve one to each person. Eat with either hard or liquid sauce.

4.
Corned-Beef Soup.
Stewed Rabbits.
Baked Corn. Fried Sweet Potatoes.
Plain Fruit Pudding.

Corned-Beef Soup.—Heat to boiling with a sliced onion three cups of the liquor in which a piece of corned-beef was boiled; just before it begins to bubble drop into it the freshly broken shell of an egg, boil up once, and strain. Put the cleared soup back on the fire, and when it boils again add to it two cups of milk in which have been dissolved two tablespoonfuls of flour; pour a little of this on a beaten egg, and return all to the fire for a minute before serving.

Baked Corn.—Two cups canned corn chopped fine, one egg, half-cupful milk, one tablespoonful butter, pepper and salt to taste. Beat the egg light, stir this and the milk into the corn, season, and bake in a buttered pudding dish until firm.

Plain Fruit Pudding.—One cup molasses, one cup milk, one and a half cups flour, quarter-cup seeded raisins, quarter-cup currants washed and dried, quarter-cup shredded citron, one cup suet, one saltspoonful salt, one small teaspoonful soda. Chop the suet into the flour, first mixing the latter with the salt and soda; add the milk and molasses, and beat thoroughly; dredge the fruit and stir it into the pudding; boil in a brown-bread mould two hours and a half. Serve hard sauce with it.

5.
Roast Duck.
Canned Green Pease. Boiled Potatoes.
Lettuce.
Crackers and Cheese.
Lemon Tarts.

Canned Green Pease.—Turn the pease from the can into a colander; pour over them several quarts of cold water, so as to rinse the pease thoroughly from the liquor in which they were canned; after this, pour as much boiling water over them, and set the colander over a pot of boiling water, covering the pease; let them steam there until heated through, dish, and put on them a couple of teaspoonfuls of butter, and pepper and salt to taste.

Lemon Tarts.—Line small patty-pans with a good puff paste, and fill them with the following mixture: Half-cup butter, one cup granulated sugar, three eggs, juice and grated rind of a lemon, two tablespoonfuls brandy, nutmeg to taste. Beat the yolks into the creamed butter and sugar; add the lemon, spice, brandy, and whites; bake in a steady oven, and eat when cold.

6.
Black Bean Soup.
Halibut Steak.
Browned Potato. Scalloped Cauliflower.
Coffee Jelly.

Black Bean Soup.—Two cups black beans, six cups cold water, one onion, two sprays parsley, four or five cloves, one teaspoonful mixed thyme and sweet-marjoram, one quart corned-beef liquor. Pick the beans over carefully, wash them, and put them in soak in the cold water; let them stand all night, and in the morning transfer them to the soup kettle. Put with them the onion, herbs, and cloves, and simmer all together gently until the beans are soft; rub them through a colander, return to the fire, add the corned-beef liquor, and boil for an hour; pour the soup on two hard-boiled eggs, quartered, and a few thin slices of lemon, laid in the tureen.

Scalloped Cauliflower.—Boil the cauliflower tender; tie it in a piece of net before putting it in the boiling water; cut the clusters apart, and arrange them, stems downward, in a pudding dish; pour a cup of drawn butter over them, season with pepper and salt, sprinkle with fine bread or cracker crumbs, and bake until of a good brown.

Coffee Jelly.—Two cups clear strong coffee, one cup sugar, one cup boiling water, half-cup cold water, half-box gelatine. Let the gelatine soak in the cold water an hour; stir the sugar into it, and pour over both the boiling water and the hot coffee; strain into a mould. When cold, turn out in a glass dish, and serve with whipped cream.