little powdered cheese upon them.

Pile, log-cabin-wise, upon a folded napkin laid within a flat dish, and
eat without delay, as they are not good cold.

MASHED POTATOES AND MASHED TURNIPS.

The receipts for these standard dishes having been already given this
month, it is scarcely necessary to repeat them here. Bear in mind,
always, that they must be served hot, and the turnips be well drained.

SWEET POTATO PUDDING.

  1 lb. parboiled sweet potatoes.
  ½ cup of butter.
  ¾ cup of white sugar.
  1 tablespoonful of cinnamon.
  4 eggs, whites and yolks beaten separately.
  1 teaspoonful of nutmeg.
  1 lemon, juice and grated rind.
  1 glass of brandy.

Let the potatoes get entirely cold, and grate them. Cream the butter
and sugar; add the yolks, spice and lemon. Beat the potato in by
degrees, to a light paste; then the brandy, lastly the whites. Bake in
a buttered dish, and eat cold.

  Fourth Week.      Saturday.
  ——
  Bean and Celery Soup.
  Jugged Pigeons.      Shred Macaroni.
  Currant Jelly.      Brussels-Sprouts.
  ——
  Sponge-Cake Fritters.
  ——

BEAN AND CELERY SOUP.

  1 quart of dried beans, soaked all night.
  1 bunch of celery—the blanched stalks only.
  1 lb. of salt pork, cut into strips.
  1 lb. of beef—lean, also cut up.
  2 tablespoonfuls of butter.
  Pepper.
  5 quarts of water—cold.
  1 onion, minced.

Cover beans, meat, onions, and half the celery cut into bits, with the
water, and boil to pieces, and until the liquid is reduced one-third.
Rub the beans and celery through a fine colander into the soup. Return
to the fire, season with pepper, put in the rest of the celery, cut
into inch-lengths, and simmer half an hour, stirring often, that it may
not “catch” on the bottom. Set aside a quart of it, if you can spare as
much, for Monday’s soup.

JUGGED PIGEONS.

Clean and wash well, and stuff with a dressing made of the giblets
boiled and chopped, a slice of fat pork also minced fine; the yolks
of two hard eggs rubbed to powder, some bread-crumbs, pepper and
salt, bound with a beaten raw egg. Tie the legs and wings close to
their bodies, and pack the pigeons in a tin pail with a _tight_ top.
Plunge this into a pot of boiling water; put a weight on top to keep
it steady, and cook two hours and a half. The water should not boil
over the top. Drain off the gravy into a saucepan, thicken with a
tablespoonful of butter rolled in flour. Season, boil up, pour over
the pigeons. Cover again, and leave in the hot water ten minutes before
serving.

SHRED MACARONI.

Break half a pound of pipe macaroni into pieces two inches long, and
cook in boiling water, a little salted, ten minutes. Drain off the
water, and spread the macaroni out to cool upon a dish. When cold, take
a sharp knife or a pair of scissors, and split each piece in half,
lengthwise. Put on in a farina-kettle with a cup of hot milk and a
tablespoonful of butter, seasoning with pepper and salt. Cover and stew
tender, but not to breaking. Ten minutes after the boil should do this.
Then stir in three tablespoonfuls of grated cheese. Serve in a deep
dish.

BRUSSELS-SPROUTS.

Wash and pick over very carefully. Put on in plenty of boiling water
with a little salt, and cook fifteen minutes after the water begins to
boil anew. Drain well and pile upon a dish, with drawn butter poured
over them.

SPONGE-CAKE FRITTERS.

  8 penny sponge-cakes—very stale.
  1 cup of boiling milk, with a pinch of soda stirred in.
  4 eggs whipped light.
  1 tablespoonful of flour wet up in cold milk.
  ¼ lb. currants, washed and dried.

Roll the cakes into fine crumbs; pour over them the hot milk, with the
soda and flour stirred into it. Cover for fifteen minutes, then beat
until cold. Add the whipped eggs—the yolks first, then the whites;
finally, the currants dredged with flour. Beat all well. Drop in great
spoonfuls in boiling lard, trying one first to be sure that the batter
is of the right consistency; drain quickly in a hot colander; sprinkle
with powdered sugar mixed with nutmeg, and serve hot.

MARCH.

  First Week.      Sunday.
  ——
  Mushroom Soup.
  Roast Ducks.      Savory Scotch Pudding.
  Spinach in a Mould.      Grape Jelly.
  Green Peas.
  ——
  Turret Cream.
  Coffee.
  ——

MUSHROOM SOUP.

  3 lbs. of knuckle of veal, well cracked.
  1 onion.
  Bunch of parsley.
  A slice of ham, or some ham or salt-pork bones.
  1 can of French mushrooms.
  1 tablespoonful of butter.
  2 tablespoonfuls of flour.
  2 beaten eggs.
  Pepper and salt.
  1 cup of milk.
  4 quarts of cold water.

Crack the bones and mince the meat, onion, and parsley. Cover with the
water, and boil gently three hours, or until the stock has diminished
one-half. Strain, season, boil up and skim. Add the mushrooms, drained
from the can liquor, and sliced. Stew twenty minutes; put in the milk,
the flour, wet up in cold water, and when it thickens, beat a cupful
into the whipped eggs. Stir into this the butter, return to the soup,
let it almost boil, and pour out.

To the lovers of mushrooms this is a delicious soup.

ROAST DUCKS.

Draw, clean and wash a pair of ducks. Stuff _one_ only with a dressing
made of bread-crumbs, the hard-boiled yolk of an egg, a little minced
sage and onion. Rub the inside of the other with melted butter, pepper
and salt. Many do not like the taste of onion and sage, while others do
not enjoy roast duck without the flavor of these condiments. Put the
fowls into the dripping-pan, pour a cup of boiling water over them,
and roast about an hour, basting frequently. At the last, dredge with
flour, and baste with butter; then brown. Chop the giblets fine, pour
the fat from the top of the gravy in the dripping-pan, thicken with
browned flour that which is left, and stir in the giblets.

GREEN PEAS

Have, from time immemorial, been the adjunct of roast ducks. As the
best substitute to be had at this season, open a can of preserved green
peas—the French cans are best; let them stand an hour to get rid of the
airless taste that is apt to cling to canned vegetables; pour off the
liquor; cook twenty minutes in boiling water, a little salt; drain dry,
and stir up in them a teaspoonful of butter, with pepper to your liking.

SAVORY SCOTCH PUDDING.

  1 quart of milk.
  1 cup of best oatmeal, soaked all night in cold water.
  1 cup of gravy.
  4 tablespoonfuls of bread-crumbs.
  1 tablespoonful of butter.
  3 eggs.
  Pepper and salt.

When your soup is ready to strain, dip out a cupful and set by to cool.
Take off the fat and stir into the soaked oatmeal. Mix up well; put in
a farina-kettle with boiling water around it, and add by degrees, as it
thickens, the milk heated to scalding. When all is in, salt and pepper
to taste and cook fast, stirring often, ten minutes. Take from the
fire, and let it cool.

N.B. If you have the gravy, all this can be done on Saturday.

When cold, beat in the butter, melted, working out all the lumps and
taking the skin from the top. Beat in the whipped eggs, working up
fast and hard. Pour into a buttered pudding-dish; bake, covered, one
hour, then brown. Serve in the bake-dish.

SPINACH IN A MOULD.

Pick over carefully, clip off the stems and put on the leaves in
boiling water, with salt stirred in. Boil hard fifteen minutes. When
done, drain, pressing out all the water. Chop fine; put back into the
saucepan with a piece of butter—a large spoonful for a good dish—a
little powdered sugar, salt and pepper to taste. Stir and toss until
very hot; press hard into a mould wet with hot water, and turn out with
care upon a heated dish. Lay round slices of hard-boiled eggs on the
top.

TURRET CREAM.

  1 quart of milk.
  1 package Coxe’s gelatine.
  1 heaping cup of white sugar.
  3 eggs beaten light, whites and yolks separately.
  ½ lb. crystallized fruit.
  Vanilla flavoring.
  Juice of a lemon in which half the grated peel has been soaked,
          then strained out.

Soak the gelatine three hours in a large cup of cold water. Scald
the milk, stir in the sugar, and when this has melted, the gelatine.
Stir over the fire five minutes; pour out half of the mixture into a
bowl, and add the whipped yolks to that left in the saucepan. Stir
one minute, and take from the fire. Flavor the yellow gelatine with
lemon—the white with vanilla. As soon as the yellow begins to congeal,
whip one-half of the stiffened whites into it, a little at a time,
with a Dover egg-beater. Add the rest to the white gelatine, in the
same manner, whipping each in until it stiffens before adding more,
and not ceasing until both are heaps of “sponge.” Wet the inside of a
tall fluted mould with water, and arrange in the bottom, close to the
outside of the mould, a row of crystallized cherries. Then, put in a
layer of the white mixture; on this, close to the outside, strips of
apricots or peaches; then a layer of yellow mixture, another border
of cherries, and so on, until the materials are used up. Do this on
Saturday. Next day, dip for one instant in hot water, and invert upon a
flat dish.

Eat with brandied fruit. It will be a beautiful dessert.

COFFEE.

Pass with light cakes or sweet biscuits.

  First Week.      Monday.
  ——
  Tomato and Bean Soup.
  Ham and Eggs.      Fricassee of Duck.
  Stewed Corn.      Glazed Potatoes.
  ——
  Queen’s Pudding.
  ——

TOMATO AND BEAN SOUP.

Open a can of tomatoes; take out the hard and unripe portions, cut up
the rest in small pieces, and heat to a boil before adding the bean
soup set aside from Saturday. Simmer all together half an hour, season
to taste, and pour over the dice of fried bread you have put in the
bottom of the tureen.

HAM AND EGGS.

Pour a little hot water in a frying-pan, if you use smoked raw ham
for this dish, and cook the slices in it ten minutes. Let them get
perfectly cold. Fry in their own fat until tender throughout and crisp
at the edges. Drain the fat from them and arrange them upon a hot dish.
Strain the fat, return to the pan, and fry the eggs without turning.
Cut the ham in neat slices, lay an egg upon each, and serve.

FRICASSEE OF DUCK.

Cut the meat from the bones of yesterday’s ducks, dividing the joints
neatly, and slicing the breast, etc. Crack the skeleton to pieces, and
put it, with the skin, stuffing, and gristly bits, into a saucepan.
Cover with cold water, and stew until a cupful of good gravy is
extracted. Strain and season this; put in the sliced duck. Set within a
pot of hot water and bring the contents of the inner saucepan _almost
to_ a boil. Add a couple of beaten eggs; stir up well and set aside in
the hot water, covered, for five minutes. The meat must not actually
boil once.

STEWED CORN.

Open a can of corn, an hour before cooking it. Put it into a saucepan
when you are ready for it; cover with boiling water, and let it stand
without cooking, for ten minutes. Drain off the water; cover the corn
with hot milk, a little salted; set within a vessel of hot water, and
cook for half an hour, or until tender. Stir in a tablespoonful of
butter, cut into thirds, each rolled in flour; simmer ten minutes,
pepper, and turn into a deep covered dish.

GLAZED POTATOES.

Parboil them in their skins; peel quickly and lay in the dripping-pan
within a hot oven. As soon as they begin to “crust” over, baste with
good dripping or butter. Repeat this three times until they are of a
glossy brown. Eat hot.

QUEEN’S PUDDING.

  10 fine pippins, pared and cored.
  ½ lb. macaroons, pounded fine.
  2 tablespoonfuls of sugar.
  ½ teaspoonful cinnamon.
  ½ cup crab-apple or quince jelly.
  1 tablespoonful of brandy.
  1 pint of milk.
  1 tablespoonful corn-starch.
  Whites of 3 eggs.
  A little salt.

Put the apples into a buttered pudding-dish. Fill this half full of
cold water; cover _closely_ and bake until a straw will pierce them.
Let them stand, covered, until cold. (Do this on Saturday.) Drain off
the water the day you mean to use them. Put a spoonful of jelly and
a few drops of brandy into each apple. Strew with cinnamon and sugar.
Cover and let them stand while you scald the milk, and stir in the
macaroons, the salt and the corn-starch wet up in cold milk. Boil for
one minute. Take from the fire, beat up well, and let it cool before
whipping in the frothed whites. Pour this mixture over the apples and
bake half an hour in a brisk oven. Eat warm with a sauce made of the
water in which the apples were stewed, well sweetened and spiced, a
tablespoonful of butter, rolled in flour and the beaten yolk of an egg.
Heat the liquor, sweeten and season; thicken with butter and flour;
boil up; pour gradually over the egg, and set in hot water until it is
needed.

  First Week.      Tuesday.
  ——
  German Sago Broth.
  Beefsteak and Onions.   French Beans Garnis with Sausages.
  Hot Slaw.
  ——
  Hasty Farina Pudding.
  ——

GERMAN SAGO SOUP.

  3 lbs. knuckle of veal, well cracked.
  1 onion.
  2 stalks of celery.
  Some pork bones, if you have them.
  Bunch of sweet herbs, minced.
  4 quarts of cold water.
  Pepper and salt.
  ¾ of a cup of German sago, soaked two hours in cold water.

Chop the meat, celery, herbs, and onion, and crack the bones. Cover
with the water, and cook slowly three hours, or until the meat is
boiled to shreds. Strain, season, boil up and skim well, put in the
soaked sago and cook slowly half an hour. The sago should be entirely
dissolved.

BEEFSTEAK AND ONIONS.

Broil your steak as usual. Fry in a little butter one onion, sliced,
until brown. Strain it out, and when your steak is done, and laid upon
a hot dish, pour the butter in which the onion was fried over it. Add
pepper and salt, and the faintest suspicion of made mustard, turn over
it a hot cover and let it stand five minutes before serving.

FRENCH BEANS GARNIS WITH SAUSAGES.

Open a can of “string” beans, cut in short pieces, cover with boiling
water, slightly salted, and cook tender. Drain well, stir in a
tablespoonful of butter, a little pepper and salt, and heap upon a hot
dish. Surround with sausages, in cakes or in cases, fried in their own
fat, and drained from the grease. Serve hot.

HOT SLAW.

  1 small, firm head of cabbage, shred fine.
  1 cup of vinegar.
  1 tablespoonful of butter.
  1 tablespoonful of sugar.
  2 tablespoonfuls of sour cream.
  ½ teaspoonful of made mustard.
  1 saltspoonful of pepper and the same of salt.

Put the vinegar, and all the other ingredients for the dressing, except
the cream, in a saucepan, and heat to a boil. Pour scalding hot over
the cabbage; return to the saucepan, and stir and toss until all is
smoking again. Take from the fire, stir in the cream, turn into a
covered dish and set in hot water ten minutes before you send to the
table.

HASTY FARINA PUDDING.

  1 quart of milk.
  4 tablespoonfuls (heaping) of farina, previously soaked in a little
          cold water for one hour.
  1 tablespoonful of butter.
  1 teaspoonful of salt.
  2 eggs, beaten.

Scald the milk; stir in the salt, then the soaked farina, and cook
steadily (always in a farina-kettle) three quarters of an hour. Add the
butter; take a cupful of the boiling mixture, and beat into the whipped
eggs. Put back into the saucepan, stir for two minutes and pour into a
deep, open dish. Eat with milk, or cream, and sugar.

  First Week.      Wednesday.
  ——
  Baked Soup.
  Devilled Lobster.      Calf’s Liver à la Mode.
  Baked Celery.      Potatoes au Gratin, with Vermicelli.
  ——
  Lemon Pudding.
  ——

BAKED SOUP.

  2 lbs. of lean beef, cut into dice.
  3 stalks of _blanched_ celery.
  2 turnips.
  Handful of chopped cabbage.
  1 onion.
  1 carrot.
  2 roots of salsify, cut small.
  Chopped parsley.
  ½ cup of rice, previously boiled for fifteen minutes.
  ½ can of tomatoes, cut up.
  Pepper and salt.
  1 quart cold water.

Prepare beef and vegetables early in the day; mix all up well, and put
into a strong earthenware jar, with a good cover of the same material.
Coat this top thickly with a stiff paste of flour and water to exclude
the air, and set in the oven for six hours. Once in a while, grease
the paste to prevent it from scorching or cracking. It is also well to
set the jar in a dripping or bake pan of boiling water. Serve without
straining.

DEVILLED LOBSTER.

  1 can of preserved lobster.
  3 tablespoonfuls of butter.
  4 tablespoonfuls of vinegar.
  ½ teaspoonful of made mustard.
  A good pinch of cayenne pepper.
  Boiled eggs for garnishing.
  Salt.

Open the lobster-can and empty it into a bowl an hour before using it.
Mince evenly. Put vinegar, butter and seasoning into a saucepan, and
when it simmers, add the lobster. Cook slowly, covered, half an hour,
stirring occasionally. Turn into a deep dish, and garnish with slices
of egg. Eat hot with buttered Boston crackers.

CALF’S LIVER À LA MODE.

  1 fine, fresh liver.
  ½ lb. salt pork, cut into lardoons.
  3 tablespoonfuls good dripping.
  2 sliced onions, small ones.
  1 tablespoonful Harvey’s Sauce.
  2 tablespoonfuls of vinegar.
  1 teaspoonful mixed spices.
  1 tablespoonful sweet herbs, chopped.
  Pepper.

Wash the liver, and soak half an hour in cold, salted water. Wipe dry
and lard with the fat pork, allowing it to project on both sides. Heat
dripping, onion, herbs, and spice in a frying-pan. Put in the liver
and fry both sides to a light brown. Turn all into a saucepan, add the
vinegar, and water enough to cover it; put on a close lid and stew
gently one hour and a half. Lay the liver on a hot dish, add the sauce
to the gravy, strain it, thicken with browned flour, boil up; pour half
over the liver, and send the rest up in a sauce-boat.

BAKED CELERY.

Cut two bunches of celery, the best stalks only, into inch-lengths, and
stew in boiling water, a little salt, for ten minutes. Drain off the
water, and add a cup of milk, a tablespoonful of butter, rolled thickly
in flour, a little pepper and salt. Simmer three minutes after heating,
and pour into a shallow bowl to cool. Butter a bake-dish, strew the
bottom with fine bread-crumbs. When the celery is almost or quite
cold, beat into it two eggs, and pour into the dish. Strew bread-crumbs
thickly over the top, turn a tin plate over all, and bake twenty
minutes. Remove the cover and brown.

POTATOES AU GRATIN, WITH VERMICELLI.

Mash the potatoes as usual, with butter, milk, and salt. Smooth into
a hillock upon a pie-plate, and strew with a handful of vermicelli
broken small, cooked soft in boiling water, a little salt, then drained
perfectly dry and spread out to cool. Brown all in a quick oven, glaze
with butter, slip to a hot dish, and it is ready.

LEMON PUDDING.

  6 butter crackers, soaked in water, and beaten smooth.
  Juice of three lemons and half the grated peel.
  1 cup of molasses.
  A pinch of salt.
  1 tablespoonful of melted butter.
  Pie-paste for shells.

Chop the pulp of the lemons, leaving out the thick white peel, _very_
fine; stir into the crushed crackers, with the butter and salt. Beat
the molasses into this, gradually, with the grated peel. Line two
pie-dishes with good paste, fill with the mixture and bake, without
upper crusts. Eat warm, or cold. They are best fresh.

  First Week.      Thursday.
  ——
  Beef Soup with Barley.
  Stuffed Loin of Veal.
  Baked Tomatoes.      Kidney Beans with Sauce.
  ——
  Plain Boiled Pudding.
  Hard Sauce.
  ——

BEEF SOUP WITH BARLEY.

  3 lbs. of beef from the shin.
  2 lbs. of bones.
  1 onion stuck with cloves.
  2 stalks of celery.
  The half can of tomatoes left from yesterday’s soup.
  2 turnips.
  Nearly a cup of pearl barley.
  4 quarts of water.
  Pepper and salt.

Cut up the meat and crack the bones. Cut up celery, turnips, and
tomatoes. Put all these, with the onion, into the soup-pot, with the
gallon of cold water, and boil gently three hours. The liquor should be
reduced one-third. Wash the barley and boil fifteen minutes in a very
little water. Strain the soup, pressing hard. Season; let it boil up
once, and skim before adding the barley and the water in which it has
boiled. Simmer half an hour, and serve.

STUFFED LOIN OF VEAL.

Prepare a dressing of bread-crumbs, a little chopped _corned_ ham,
parsley, pepper and salt, moistened with milk. Have the bones taken out
of the meat, and fill the holes thus left with the stuffing. Secure
the meat into a good shape with skewers, and cover the top and sides
with thick foolscap paper, binding it with strings. Grease paper and
strings, put the veal into your dripping-pan with a cup of hot water,
and bake, basting the paper now and then with dripping, to prevent
scorching. At the end of an hour, take out the meat and remove the
paper. Pour off the gravy, carefully setting it by; return the meat to
the oven with a cupful of _milk_ in the pan instead of the gravy. Baste
with butter, lavishly, once,—afterwards, and often with the milk as it
heats. Roast, not too fast, nearly an hour more, or until your meat is
tender. Should the milk evaporate too rapidly, add a little hot water.
Indeed, this is a wise precaution against scorching. Take up the veal,
thicken the gravy left in the oven, with a tablespoonful of butter
rolled in flour, salt, and pepper, heat carefully that the milk may not
“catch,” and pour some over the meat, serving the rest in a boat. Veal
cooked in this way is very nice, but requires much attention at the
last.

BAKED TOMATOES.

Strew the bottom of a pie-dish with fine crumbs, having greased it
first. Drain off much of the liquor from a can of tomatoes, add it to
the soup, pour the tomatoes upon the crumbs, season with pepper, salt,
and butter; strew more crumbs thickly over the top. Bake, covered,
twenty minutes; then brown.

KIDNEY BEANS WITH SAUCE.

Soak the beans overnight. The next day boil them until soft in
salted water. Drain this off. Strain the first gravy taken from the
roast veal—before the milk is substituted—into a saucepan; add a
tablespoonful of butter, and half a small onion, minced. Boil five
minutes, strain through a soup-sieve, pressing the onion hard; season
with pepper, salt, and a little chopped parsley; pour over the beans,
simmer fifteen minutes, closely covered, drain off half of the liquor,
and serve in a covered dish.

PLAIN BOILED PUDDING.

  3 cups—full ones—of good flour.
  2 cups of “loppered” milk or buttermilk; sour cream is best of all.
  1 _full_ teaspoonful of soda dissolved in hot water.
  A little salt.
  ½ cup finely-powdered suet.

Stir the milk and soda gradually into the flour, working it smooth. Put
suet and salt in, and beat all thoroughly. Boil in a buttered mould an
hour and a half.

HARD SAUCE.

  1 cup of sugar.
  2 tablespoonfuls of butter.
  ½ glass of wine.
  Juice of a lemon and half of the grated peel.

Warm the butter, and rub into the sugar, working into a light cream.
Add lemon and wine. Mould as you like, and set aside to cool.

  First Week.      Friday.
  ——
  Oyster Soup.
  Brown Fricassee of Chicken.      Ladies’ Cabbage.
  Potatoes au naturel.      Grape Jelly.
  ——
  Sliced Apple Pie.
  ——

OYSTER SOUP.

Drain the liquor from the oysters through a colander. Put the liquor
over the fire with half as much water, salt, pepper, and a large
tablespoonful of butter for each quart of soup. Let it boil up well,
and put in the oysters. Heat slowly, and as soon as they “ruffle,”
which should be about five minutes after they reach the boil, strain
off the soup. Have in another vessel as much boiling milk as there was
oyster liquor. Pour the oysters into a hot tureen, put a large spoonful
of butter upon them; when it melts entirely, turn in the milk. Stir in
well, add the hot soup, cover, and serve with sliced lemon and crackers.

BROWN FRICASSEE OF CHICKEN.

Joint the chicken neatly, and lay in salted cold water half an hour.
Cut a quarter of a pound of salt pork into strips, and fry in good
dripping. Strain it out, skin the chicken as far as possible, and fry
in the same fat, with a sliced onion. Chop the pork fine and put into
a saucepan; next, the onion; at last, the fowl. Sprinkle a teaspoonful
of mixed allspice and cloves over all, pour on cold water to cover them
well, put on a tight lid, and stew gently for an hour or more, until
the meat is tender. Arrange the fowl upon a hot dish; strain the gravy;
season to taste with pepper, salt, and parsley; thicken with browned
flour; boil up once; pour over the chicken; cover, and let all stand
for five minutes before serving.

LADIES’ CABBAGE.

Boil a firm cabbage in two waters. Drain, then set aside to get cold.
Chop fine; add two beaten eggs, a tablespoonful of butter, pepper,
salt, and three tablespoonfuls of milk. Stir all well, and bake brown
in a buttered pudding-dish. Eat very hot.

POTATOES AU NATUREL.

Choose those of uniform size; put on in their skins, in boiling water.
When about half done, check the boil suddenly by a cupful of cold
water. This is said to make old potatoes mealy. Boil again until a fork
will pierce them. Drain off the water; sprinkle with salt to make the
skins crack, and dry out in the uncovered pot, on the range, for a few
minutes before peeling.

SLICED APPLE PIE.

  1 lb. of prepared flour.
  ¾ lb. of butter.
  Ice-water to make stiff dough.

Chop half of the butter into the flour. Work up with ice-water. Roll
out thin; baste all over with butter, and sprinkle lightly with flour;
fold closely into a long roll; flatten, and re-roll as thin as at
first; then baste again. Repeat this three times. Set the last roll
in a cold place for at least an hour. Roll out, and line two buttered
pie-plates, reserving enough for upper crusts.

Pare, core and slice juicy pippins; put a layer within the crust;
sprinkle sugar liberally over it, strew half a dozen whole cloves upon
this; then more apples, etc., until the dish is full. Cover with crust
and bake.

Eat barely warm, with sugar and cream.

  First Week.      Saturday.
  ——
  A Plain Soup.
  Breaded Mutton Chops.      Milanaise Potatoes.
  Currant Jelly.      Green Peas.
  ——
  Cocoanut Sponge Pudding.
  ——

A PLAIN SOUP.

  5 lbs. shin of beef.
  2 stalks of celery.
  2 carrots.
  2 onions.
  2 turnips.
  5 quarts of water.
  2 tablespoonfuls of tomato catsup.
  ½ cup coarse corn-meal.
  Pepper and salt.
  1 cup of boiling milk.

Slice the meat and crack the bones. Cut the vegetables into strips and
fry the onions in good dripping. Then put all, with meat and bones,
into a soup-pot with the water. Cover and cook gently five hours.
Strain the liquor from the shreds of meat and rub the vegetables
through the colander. Season and set aside half the stock for
to-morrow. Put that meant for to-day into a soup-kettle; season and
boil up for a minute, that you may skim it; then add the corn-meal,
previously scalded with a cup of boiling milk. Stir in well, and simmer
half an hour before adding the catsup and pouring into the tureen.

BREADED MUTTON CHOPS.

Trim the chops from fat and skin, leaving a bit of bone clean at the
end of each. Beat up a raw egg; dip the chops in this—having peppered
and salted them; roll in cracker-dust, and fry brown in good dripping
or sweet lard. Drain, and arrange in rows upon a hot dish, the large
end of each overlapping the small end of the next. Garnish with parsley.

MILANAISE POTATOES.

  12 boiled potatoes.
  ¾ cupful of gravy left from yesterday’s fricassee.
  Juice of half a lemon.
  Yolks of 2 raw eggs.
  4 tablespoonfuls of dry grated cheese.
  ½ cup stale bread-crumbs.
  1 tablespoonful of butter.
  Pepper and salt.

Heat and strain your gravy. Put into a saucepan with the seasoning,
butter, and lemon, bring to a boil, and stir it into the beaten egg.
Slice the potatoes; lay a row within the outer round of a neat
pie-plate. (I hope you have one with a silver stand for the table.)
Pour a few teaspoonfuls of sauce upon these; lay another and smaller
row inside of the first; more sauce, and so on, until you have a low
cone of sliced potato; pour sauce over all, coat with the bread-crumbs
and cheese, mixed together; pepper and salt, and bake twenty minutes in
a quick oven.

GREEN PEAS.

Open a can of green peas; turn off the liquor and cover with boiling
water, a little salt. Boil fast until tender; drain well; stir in a
tablespoonful of butter; pepper and salt, and serve in a deep dish.

COCOANUT SPONGE PUDDING.

  2 cups of stale sponge-cake crumbs.
  2 cups of milk.
  1 cup of grated cocoanut.
  Yolks of two eggs and whites of four.
  1 cup of white sugar.
  1 tablespoonful rose-water.
  A little nutmeg.

Scald the milk and beat into this the cake-crumbs. When nearly cold
add the eggs, sugar, rose-water, and lastly the cocoanut. Bake
three-quarters of an hour in a buttered pudding-dish. Should it brown
too fast, cover with white paper. Eat cold, with white sugar sifted
over it.

  Second Week.      Sunday.
  ——
  Tapioca Soup.
  Roast Beef and Potato Balls.      Sliced Sweet Potatoes.
  Gherkin Pickle.      Cauliflower au Gratin.
  ——
  Southern Rice Pudding, méringued.
  ——

TAPIOCA SOUP.

Take the fat from the stock reserved for to-day. Bring the soup to a
boil and stir in half a teacupful of “grained” tapioca, which has
been soaked three hours in a little cold water. Add also seasoning, if
needed; simmer half an hour and pour out. Send around grated cheese
with it.

ROAST BEEF AND POTATO BALLS.

When your beef is about three-quarters done, pour nearly all of the
gravy from the dripping-pan. Have ready some mashed potato worked
smooth with a beaten egg, pepper and salt, then made into balls and
rolled in flour. Place them in the pan around the meat and baste until
well browned. Serve in the same dish with the beef.

SLICED SWEET POTATOES.

Boil in their skins until a fork will go easily into them. Pare and
slice with a sharp knife lengthwise; fry lightly and quickly in good
dripping, or butter; drain off the grease, and serve hot.

CAULIFLOWER AU GRATIN.

Wash the cauliflower, cut off green leaves and stalks, and divide into
neat bunches. Boil in hot water, salted, until tender. Drain well;
dip each piece in melted butter, and strew thickly with fine, dry
crumbs, mixed with pepper and salt. Arrange flower end uppermost, in a
pudding-dish, and brown the crumbs upon the upper grating of an oven.
Serve in a vegetable dish, and pass a boat of drawn butter with them.

SOUTHERN RICE PUDDING—MÉRINGUED.

  1 qt. of fresh milk.
  1 cup of raw rice.
  2 tablespoonfuls of butter.
  1 cup of sugar.
  4 eggs beaten light.
  1 teaspoonful grated lemon-peel.
  A pinch of cinnamon, and the same of mace.

Soak the rice two hours in the milk. Simmer in a farina-kettle until
tender. Rub butter and sugar to a cream. Beat up the eggs, and whip the
mixture into them while the rice is cooling. Stir all together; flavor,
and bake three-quarters of an hour in a buttered dish. If baked too
long, the custard will break. So soon as it is well set in the middle
of the dish, draw to the oven-door, and spread with a _méringue_ made
of the whites of three eggs whisked stiff with one tablespoonful of
powdered sugar and juice of half a lemon. Close the oven-door, and
brown delicately. Eat cold. Make it on Saturday.

  Second Week.      Monday.
  ——
  Hasty Soup.
  Larded Beef.      Stewed Parsnips.
  Browned Potatoes.      Made Mustard.
  ——
  “Brown Betty.”
  Tea and Albert Biscuit.
  ——

HASTY SOUP.

The trimmings of your roast beef, and any other cold meat you may
have—about two and a half pounds in all, chopped very fine.

  2 tablespoonfuls of butter.
  2 tablespoonfuls of browned flour.
  2 quarts of water.
  2 handfuls of fried bread.
  Pepper and salt.
  1 tablespoonful of walnut catsup.

Put meat, butter, salt and pepper into a saucepan; add two quarts of
cold water, and bring slowly to a boil. Cook half an hour after the
boil fairly begins. Strain hard through a thin cloth; thicken with
browned flour; add the catsup; boil up once, and pour over the fried
bread in the tureen.

LARDED BEEF.

Trim yesterday’s roast on top, bottom, and sides, saving all the
fragments for your soup. Then make incisions quite through the meat,
and thrust in numerous lardoons of fat salt pork, projecting above
and below. Rub the meat all over with vinegar, and then with melted
butter, rubbing both in well. Put in a dripping-pan. Take the fat
from the top of yesterday’s gravy; thin it with a little hot water;
strain this into the dripping-pan, and baste the meat plentifully with
it, keeping another pan inverted over it between times. If your oven
be moderately good, the beef should be ready for table in forty-five
minutes. Pour a few spoonfuls of gravy over it when dished. Put the
rest into a sauce-boat.

STEWED PARSNIPS.

Scrape, slice lengthwise, and lay in cold water half an hour. Cook
tender in boiling water, a little salt. Drain off half the water, and
stir in a tablespoonful of butter rolled thickly in flour. Pepper and
salt to your taste, and stew gently five minutes before pouring into a
deep, covered dish.

BROWNED POTATOES.

Mash soft with butter, milk, and salt. Heap as irregularly as possible
upon a pie-dish, and set in a quick oven. Mem.: The dish should be well
greased. As the potato browns, glaze it with butter. Slip carefully to
a hot dish.

“BROWN BETTY.”

  1 cup bread-crumbs.
  2 cups chopped tart apples.
  ½ cup of sugar.
  1 teaspoonful of cinnamon.
  2 tablespoonfuls of butter.

Put a layer of chopped apple in a buttered pudding-dish; strew with
sugar, butter, and cinnamon. Cover with bread-crumbs; then more apple.
When your dish is full, cover with crumbs. Invert a tin plate over it,
and “steam” forty-five minutes in a good oven. Then, uncover and brown.
Eat warm, with sugar and butter, or cream.

TEA AND ALBERT BISCUIT.

Pass these after the pudding. Tea-drinking is restful as well as
refreshing on a busy day. Weary housekeepers can have no more innocent
nervine.

  Second Week.      Tuesday.
  ——
  White Soup.
  Boiled Shoulder of Mutton, with Oysters.
  Creamed Potatoes.
  Baked Beans.      Sweet Pickles.
  ——
  Cottage Puffs.
  ——

WHITE SOUP.

  Knuckle of veal—weight 5 or 6 pounds.
  ¼ lb. lean ham—raw or cooked.
  2 onions.
  Bunch of sweet herbs.
  4 blades of mace.
  2 cups of milk.
  2 eggs.
  ½ cup raw rice.
  5 qts. of cold water.
  ¼ lb. almonds, blanched and pounded.

Crack the veal-bones, and cut off the meat in small pieces. Put into
the soup-pot with the chopped ham; the onion sliced, the herbs and
spice. Pour on the water, and boil very slowly five hours. The water
should be reduced to three quarts. Strain off the liquor. Season three
pints, and pour back upon the bones, etc. Cover tightly in a stone
crock, and put away for to-morrow’s stock. To the remainder add the
rice and the pint of water in which it has been soaking for two hours.
Season, and cook gently, taking care it does not burn, while you blanch
the almonds by scalding off their skins, and pound them in a Wedgewood
mortar. When the rice is soft, put in these, and cook slowly ten
minutes. Scald the milk, pour it upon the beaten eggs by degrees, add
to the soup; stir one minute, but not to the boil, and pour into the
tureen.

BOILED SHOULDER OF MUTTON WITH OYSTERS.

Take the main bones out of a shoulder of mutton; fill the cavity with
oysters, and bind the meat firmly over the incision. Sew the shoulder
into a neat shape in a piece of stout tarlatan; put on in boiling
water, slightly salted, allowing eighteen minutes to each pound in
cooking. When done, unbind carefully upon the dish in which you are to
serve it. Pour over it a sauce made of equal parts of oyster liquor
and the broth from the boiling meat, seasoned, then thickened with a
generous lump of butter, cut into bits, and rolled in flour, and some
chopped parsley. Boil up once well, and put half upon the meat, the
rest in a sauce-boat.

CREAMED POTATOES.

Mash in the usual way, whipping very light with a fork, adding a cupful
of rich milk and two tablespoonfuls of softened butter, beating in
gradually. Return to the saucepan; stir constantly for three minutes;
turn into a bowl and whip with an egg-beater, hard, one minute. Pile in
a hot deep dish, and set in the open oven until you are ready to send
it to table.

BAKED BEANS.

Soak overnight. Next day, put on in cold water—salted—and cook soft.
Drain dry, turn into a greased bake-dish, stir in a great spoonful
of butter, and when this has melted, enough milk to fill the dish
one quarter full. Season with pepper and salt; cover and bake forty
minutes. Remove the top, and brown.

COTTAGE PUFFS.

  2 cups of rich milk—half cream if you can get it.
  4 eggs, whites and yolks beaten separately.
  1 good tablespoonful of butter, chopped into the flour.
  A pinch of salt.
  Enough prepared flour for thick batter. Try two cups, and add, by
          degrees, as you need more.

Mix the beaten yolks with the milk; then the salt and whites; at last,
the flour. Bake in greased iron pans, such as are used for “gems” and
corn-bread. The oven should be quick. Turn out and eat with sweet
sauce.

  Second Week.      Wednesday.
  ——
  Giblet Soup.
  Smothered Chickens.      Macaroni with Tomato Sauce.
  Peach Pickles.      Potato Chips.
  ——
  Apple Cake.
  Coffee.
  ——

GIBLET SOUP.

Clean and cut the giblets of your fowls into three pieces each. Stew
tender in a pint of water. Take the cake of fat from the broth set by
yesterday. Put a half cupful aside for your macaroni sauce. Warm the
rest and strain out the bones, etc. Return to the fire, boil up and
skim, chop the giblets fine and put them in with the water in which
they were boiled. Simmer a quarter of an hour; stir in half a cupful of
fine, dry bread-crumbs. Season, if necessary; boil ten minutes longer,
stirring often, and pour out.

SMOTHERED CHICKENS.

Prepare the chickens as for broiling, splitting each down the back.
Lay flat in a dripping-pan, pour a cupful of boiling water upon them;
set in the oven and invert another pan over them, so as to cover them
_tightly_. Roast half an hour, lift the cover and baste freely with
butter. In ten minutes more, baste with gravy from the dripping-pan.
In five more, with melted butter—abundantly—going all over the fowls.
Keeping the chickens covered except while basting them, increase the
heat, until you ascertain, by testing with a fork, that they are done.
They should be coffee-colored all over, rather than brown. Dish, salt
and pepper them; cover while you thicken the gravy with browned flour,
adding a little hot water, pepper, salt, and chopped parsley. Boil up;
put a few spoonfuls over the chickens—the rest in a gravy tureen.

They are extremely nice, if faithfully basted.

MACARONI WITH TOMATO SAUCE.

Break half a pound of macaroni into inch lengths. Cover with salted
boiling water, and cook twenty minutes, or until tender. Have ready a
sauce prepared as follows: open a can of tomatoes; take out half the
contents and cut up very small. Add, with pepper and salt, and a little
minced onion, to the half cup of broth reserved for this purpose, and
stew together twenty minutes. Put the macaroni into a deep dish, stir
well into it a large tablespoonful of butter. Add to the sauce two
great spoonfuls grated cheese; boil once and strain over the macaroni,
loosening the latter with a fork that the sauce may penetrate. Serve
hot.

POTATO CHIPS.

Peel and slice, round, some fine potatoes. Lay in cold water for one
hour. Dry by laying them upon a dry towel and pressing with another.
Fry in salted lard, quickly, to a delicate brown. Take out as soon as
they are done; shake briskly in a hot colander to free them from fat,
and send to table in a deep dish—uncovered—lined with a napkin.

APPLE CAKE.

  2 cups of powdered sugar.
  3 even cups of prepared flour.
  ½ cup of corn-starch, wet up with a little milk.
  ½ cup of butter, rubbed to a cream with the sugar.
  ½ cup of sweet milk.
  The whites of 6 eggs whipped stiff.

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

FILLING.

  3 tart pippins, grated.
  1 beaten egg.
  1 cup of sugar.
  Juice and grated peel of one lemon.

Beat sugar, egg, and lemon together. Grate the apples into this
mixture. Put into a farina-kettle and stir until it boils. Cool before
putting between the cakes.

COFFEE

May to-day be passed with the cake.

  Second Week.      Thursday.
  ——
  Chicken Broth.
  Rolled Beefsteak.      Salsify Fritters.
  Scalloped Tomatoes.      Cucumber Pickles.
  ——
  Fig Custard Pudding.
  ——

CHICKEN BROTH.

Cut an old fowl into quarters. Lay in salt and water an hour; put
on in a soup-kettle with an onion, and four quarts of water. Bring
_very_ slowly to a gentle boil, and keep this up until the liquid has
diminished one-third, and the meat shrinks from the bones. Take out the
chicken, salt it, and set aside with a cupful of the broth, in a bowl
(covered), until to-morrow. Season the rest of the broth and put back
over the fire. Boil up and skim, and add nearly a teacupful of rice,
previously soaked for two hours in a cup of water. Cook slowly until
the rice is tender. Stir a cup of hot milk into two beaten eggs, and
then into the soup. Let all come to the boil—barely—when you have added
a handful of finely-minced parsley, pour out into the tureen.

ROLLED BEEFSTEAK.

Beat a large sirloin steak flat with the broad side of a hatchet. Fry
a sliced onion in a little butter. Take it out with a skimmer, and put
the meat into the pan. Fry quickly on both sides, soaking up all the
butter and leaving a brown glaze upon the steak. Spread it upon a dish.
Chop the onion, mix with bread-crumbs, minced herbs and a few chopped
mushrooms, and lay this force-meat upon the steak. Roll the meat up
tightly upon the dressing. Fasten with soft packthread and skewers. Put
into a saucepan with a cupful of cold water. Set where it will heat
very slowly, keeping on a close lid. Simmer thus two hours, turning
now and then. Transfer the meat to a hot dish. Strain the gravy, add a
little hot water, if needed; thicken with browned flour; stir in some
minced mushrooms, a tablespoonful of catsup and another of butter. Boil
about three minutes, pour over the steak, when you have removed the
threads. The skewers are to be withdrawn by the carver.

SALSIFY FRITTERS.

Scrape, wash, and grate the roots into a mixture made of a beaten egg,
one cup of milk, and enough flour for a very thin batter. Thicken with
the grated salsify; salt and pepper, and drop, in large spoonfuls, into
boiling lard or dripping. Drain in a hot colander. Eat while fresh.

SCALLOPED TOMATOES.

Drain off the liquor from a can of tomatoes; salt it, and put aside for
another day’s soup. Strew the bottom of a bake-dish with fine crumbs;
cover with tomatoes, sliced thin. Scatter over these a little minced
onion and some bits of butter, with pepper, salt, and sugar. Proceed
thus until the tomatoes are used up. Cover thickly with crumbs, fit a
plate or tin lid over the scallop, and bake half an hour. Brown quickly
upon the upper grating of the oven.

FIG CUSTARD PUDDING.

  1 lb. best Naples figs.
  1 quart of milk.
  Yolks of five eggs and whites of two.
  ½ package of gelatine soaked in half cup of water.
  1 cup sweet fruit jelly, slightly warmed.
  4 tablespoonfuls of sugar.
  Flavor to taste.

Soak the figs in warm water until quite soft. Split them; dip each
piece in jelly, and line a buttered mould with them. Heat the milk,
stir into the beaten eggs and sugar, return to the farina-kettle,
and cook until it thickens well. Set by to cool. Beat the whites of
two eggs to a stiff froth. Melt the soaked gelatine by adding two
tablespoonfuls of boiling water, and setting it within a vessel of hot
water. Stir until melted, and let it cool. When it begins to congeal,
whip with the Dover egg-beater, gradually, into the whisked whites,
until all is white and thick. Beat into the cold custard rapidly and
thoroughly, and fill the fig-lined mould. Set on ice, or in a cold
place, until firm. Dip the mould in hot water to loosen the pudding
when you are ready for it. It is delicious.

  Second Week.      Friday.
  ——
  Split Pea Soup, without Meat.
  Baked Halibut.      Chicken and Ham Pudding.
  Mashed Potatoes.      Mixed Pickles.
  ——
  Cottage Pudding.
  Wine Sauce.
  ——

SPLIT PEA SOUP, WITHOUT MEAT.

  1 pint of split peas.
  2 onions.
  2 stalks of celery.
  Bunch of sweet herbs.
  1 carrot.
  1 turnip.
  3 tablespoonfuls of butter, cut into bits and rolled in flour.
  Tomato juice, saved from yesterday.
  Pepper, salt, and fried bread.
  3 quarts of water.

Soak the peas all night. In the morning, put them on, with the
vegetables and herbs cut small, and the tomato juice; cover with the
water, and cook slowly three hours, or until you can rub all to a pulp
through a colander. Season; simmer fifteen minutes, stir in the butter,
cook five minutes longer, and pour upon the fried bread in the tureen.

BAKED HALIBUT.

Lay a cut of halibut, weighing five pounds, in salt and water for
two hours. Wipe dry, and score on top. Bake an hour, basting often
with butter and water melted together. Test with a fork to see if
it be done, and transfer to a hot dish. Strain the gravy from the
dripping-pan to a saucepan. Stir in a tablespoonful of walnut catsup,
the juice of a lemon, and a tablespoonful of butter, cut up in three
tablespoonfuls of browned flour. Boil, and pour into a sauce-boat.

CHICKEN AND HAM PUDDING.

  The meat from yesterday’s chickens, minced fine.
  Half as much cooked ham, also minced.
  ½ lb. pipe macaroni, broken into inch lengths.
  2 beaten eggs.
  1 tablespoonful of butter.
  1 cup of gravy.
  Pepper and salt.

Add a little hot water to the chicken broth reserved yesterday; strain,
heat, and cook the macaroni tender in it. Drain the latter; mix well
with the ham and chicken, beaten eggs, butter, and seasoning. Pour into
a greased pudding-mould with a tight top, and boil for two hours. Dip
the mould into cold water for half a minute; invert a hot dish, and
strike gently upon top and upon sides to turn it out.

MASHED POTATOES.

Pare and boil until a fork will pierce the largest. Drain off the
water, leaving the potatoes in the pot. Set back on the range, strew
with salt, and dry for three minutes. Whip up with a stout, four-tined
fork until they are a mass of meal. Add, then, a great spoonful of
butter, a cup of milk, salt, if necessary, whipping all in lightly.
Form into a smoothed mound in a vegetable-dish. Pass with the fish.

MIXED PICKLES

Should go around with both fish and meat, to-day.

COTTAGE PUDDING.

  1 cup of sugar.
  1 tablespoonful of butter.
  2 eggs.
  1 cup of sweet milk.
  3 cups of prepared flour.
  1 teaspoonful of butter.

Cream the butter and sugar. Beat in the yolks, then the milk, salt,
and the beaten whites alternately with the flour. Bake in a buttered
mould until a straw will come out clean from the middle; turn out upon
a plate. Eat hot with wine sauce.

WINE SAUCE.

  ½ cup of butter.
  2½ cups of powdered sugar.
  2 glasses of pale sherry.
  ½ cup of boiling water.
  1 teaspoonful of nutmeg.

Cream butter and sugar, whipping up, by degrees, with the hot water.
Beat five minutes before adding, gradually, the wine and sugar. Heat in
a tin vessel set in boiling water, stirring often, but _not_ to a boil.
Leave in warm water until you are ready for it. Stir up from the bottom
as you serve.

  Second Week.      Saturday.
  ——
  Bone Soup.
  Pigeon Pie.      Roast Sweet Potatoes.
  Grape Jelly.      Baked Hominy.
  ——
  Willie’s Favorite Pudding.
  ——

BONE SOUP.

  6 or seven lbs. of uncooked bones, beef, mutton, veal, and salt
          pork, bought in market for a trifle, and pounded to pieces.
  2 minced carrots.
  2 turnips.
  2 onions.
  2 stalks of celery.
  Bunch of sweet herbs.
  Salt and pepper.
  ½ cup tapioca, soaked two hours in one cup of cold water.
  5 quarts of water.

Put on the bones and vegetables early in the day. _Purchase soup meat a
day beforehand, whenever you can._ Cover with half the water. When the
scum arises after the boil is reached, remove it, and pour in another
quart of cold water. This will bring up more scum. Skim, after boiling
again, and pour in the rest of the water. When no more scum comes up,
cover the pot, and cook _gently_ four hours, if you can give it so much
time. Divide the liquor into two parts. Set away half in a stone jar,
with the bones in the bottom, fit on the lid, having salted the liquor.
This is Sunday’s “stock.” Strain the rest through a fine soup-sieve,
without pressing the residuum in the bottom, season it, and having
skimmed it carefully after the boil, stir in the soaked tapioca. Simmer
twenty minutes, and it is ready.

PIGEON PIE.

Clean, wash, and cut the pigeons into quarters. Wipe dry and fry
lightly in butter or dripping. Sprinkle well with salt and pepper. Have
ready a greased pudding-dish and a good paste, made according to the
receipt given on Friday of last week. Lay some pieces of pigeon in the
bottom of the dish, and cover with a mixture of chopped eggs, and the
giblets, boiled tender in a little water, then minced. More pigeons,
and another layer of the force-meat. Stir two tablespoonfuls of butter,
rolled in flour, into the hot water in which the giblets were boiled;
season, and pour enough into the pie to half cover the birds. Cover
with a thick crust with a slit in the middle, and bake an hour if the
pie be of fair size. Glaze with beaten egg, just before you take it
from the oven.

ROAST SWEET POTATOES.

Parboil them, and lay in a moderate oven until soft to the touch. Wipe,
and serve with the skins on.

BAKED HOMINY.

  1 cupful cold boiled hominy (the small grained).
  2 cups of milk.
  1 large spoonful melted butter.
  2 teaspoonfuls of sugar.
  3 eggs.
  A little salt.

Rub the butter into the hominy until there are no lumps left. Work up
very thoroughly. Scald the milk; pour upon the beaten yolks and sugar,
add the salt, and beat, by degrees, into the hominy. At the last, whip
in the frothed whites, and pour into a buttered bake-dish. Put at once
into the oven and bake until lightly browned.

WILLIE’S FAVORITE PUDDING.

  1 loaf stale baker’s bread.
  ½ cup of powdered suet.
  ¼ lb. of citron, chopped fine.
  ½ lb. sweet almonds, blanched and cut in thin strips.
  5 pippins, also chopped.
  2 cups of milk.
  1 cup of powdered sugar.
  A little salt, stirred into the milk.

Cut the bread into thick slices, and pare off the crust. Cover the
bottom of a greased mould (with plain sides) with these, fitted in
nicely. Soak with milk, spread with the suet and fruit mixed together.
Sprinkle this with sugar, and strew almond shavings over it. Fit on
another stratum of bread, soaking it likewise with milk, more of the
suet and fruit mixture, sugar and almonds, and so on to the topmost
layer which must be bread, and _very_ moist with milk. Cover the mould,
set in a dripping-pan, which you must keep full of boiling water, and
cook in the oven one hour and a half. Pass a knife carefully between
the pudding and the sides of the mould; turn it out; sift white sugar
thickly over it and eat with sweet sauce. You may have enough left from
yesterday.

  Third Week.      Sunday.
  ——
  Macaroni Soup.
  Roast Mutton.      Potato Rissoles.
  Lettuce Salad.      Spinach à la Crême.
  ——
  Transparent Puddings.
  Coffee.
  ——

MACARONI SOUP.

  ¼ lb. macaroni, broken into short pieces.
  The stock set aside yesterday.
  A heaping tablespoonful of corn-starch, wet up with cold water.
  1 tablespoonful of butter.
  1 onion sliced.
  A little salt.

Boil the onion five minutes in a pint of salted water. Strain it out,
and when the water again boils, put in the macaroni with the butter.
Boil very gently until quite tender. Drain off the water, and spread
the macaroni out to cool somewhat. Meanwhile, take the fat from the
top of your cold soup; thin the latter with a cup of boiling water,
and strain into the soup pot. Heat to a boil, skim, season, stir in
the corn-starch, and when this has thickened it, put in the macaroni.
Simmer ten minutes, and it can be put into the tureen.

ROAST MUTTON.

The breast, fore leg, and saddle are best for this purpose. A nice way
of cooking the breast is to sew it up in stout tarlatan and boil it
_eight_ minutes for each pound. Then take it out (saving the liquor),
wipe as clean as possible, and put it into a dripping-pan; score the
skin with a sharp knife, rub in pepper and salt; wash with beaten egg,
strew thickly with bread-crumbs, and bake half an hour in a good oven.
Baste twice with melted butter. Make a gravy of a cupful of the broth,
thickened with a tablespoonful of butter, rolled in flour. When it has
boiled, stir into it a little chopped parsley; a teaspoonful of minced
onion, and three times as much chopped pickled cucumber, with the
pounded yolks of two hard-boiled eggs. Stew three minutes; pour part of
it over the mutton; the rest into a gravy-boat.

N. B.—Test your mutton with a skewer before taking it from the oven. If
not done, leave it in a while longer.

POTATO RISSOLES.

Work into cold mashed potato, a beaten egg, a little butter, pepper and
salt. Make into egg-shaped balls; roll in beaten egg, then in pounded
cracker, and fry in hot lard, or dripping, to a light brown. Drain
_well_ in a colander, and serve in a hot napkin-lined dish.

LETTUCE SALAD.

One-third as much oil as you have vinegar; pepper and salt at
discretion. Cut up the young lettuces with a sharp knife; pile in a
salad-bowl; sprinkle with powdered sugar, and pour the rest of the
ingredients mixed together over the salad. Toss up with a silver fork,
to mix all well.

SPINACH À LA REINE.

Boil the spinach in salted water twenty minutes. Drain very thoroughly.
Chop fine; return to the saucepan with a teaspoonful of sugar, two
tablespoonfuls of butter, three tablespoonfuls of cream, a little
nutmeg, pepper and salt. Stir constantly until almost dry. Have ready
an egg-cup dipped in boiling water. Fill it with spinach, press hard
and turn out upon a hot dish. Do this until all is moulded. Put a slice
of egg upon the top of each.

TRANSPARENT PUDDINGS.

  ½ lb. butter.
  1 lb. of sugar.
  6 eggs, whites and yolks beaten separately.
  Juice of 1 lemon and grated rind of two.
  ½ teaspoonful of nutmeg.
  ½ glass of brandy.

Cream butter and sugar, beat in all the yolks and the whites of three
eggs, the lemon, spice and brandy. Bake in open shells of good paste.
(Add another “baste” of butter to the crust made for your pigeon pie;
roll out and line paté-pans with it.) When nearly done, spread each
with a _méringue_ made of the reserved whites, whipped up with a little
powdered sugar. Color very lightly.

As they are to be eaten cold make them on Saturday.

COFFEE,

Hot and strong, should be handed at the close of dinner particularly if
you attend afternoon service!

  Third Week.      Monday.
  ——
  Savory Porridge.
  Minced Mutton and Eggs.      Potatoes au Maître d’Hôtel.
  String-Beans, Sauté.      Sweet Pickles.
  ——
  Jaune Mange.
  ——

SAVORY PORRIDGE.

Cut the meat from yesterday’s roast, and take the least desirable
portions, with any remains of other meat you may have—veal, pork, or
poultry. Chop extremely fine; and rub them through a coarse sieve or
colander. Skim the fat from the liquor in which your mutton was boiled;
add a chopped onion, a bunch of sweet herbs and a stalk of celery,
chopped. Boil down to three pints; strain, season, and when it boils up
again, skim and stir in your chopped meat, with half a cupful of dry
bread-crumbs. Cook, covered, twenty minutes; put in a tablespoonful of
butter, rolled in flour, and a little minced parsley. Stew five minutes
before serving.

MINCED MUTTON AND EGGS.

Mince the cold mutton. Have ready warmed a cupful of gravy, left from
yesterday, or made from the bones of the roast. Season the meat well
and stir into this, but do not cook it as yet. Strew the bottom of a
buttered bake-dish thickly with dry crumbs; pour the mince upon it;
cover with crumbs, and set in the oven, covered, until bubbling hot.
Then break enough eggs over the top to cover the mince well; stick bits
of butter here and there, pepper and salt, and bake quickly until well
“set.” Serve in the bake-dish.

POTATOES AU MAÎTRE D’HÔTEL.

Slice cold boiled potatoes a quarter of an inch thick, and put into
a saucepan with four or five tablespoonfuls of milk, two or three of
butter, pepper, salt, and chopped parsley. Heat quickly, stirring all
the time until ready to boil, when stir in a tablespoonful of flour,
and two minutes later, the juice of a lemon. Take instantly from the
fire so soon as this last ingredient goes in.

STRING-BEANS—SAUTÉ.

Open a can of string-beans and drain off the water. Cut them into inch
lengths; cook twenty minutes in salted boiling water. Drain them, put
them back into the saucepan with two tablespoonfuls of butter, a pinch
of salt and a little pepper. Toss them over a clear fire for three
minutes, until they are very hot; then turn out into a deep dish.

JAUNE MANGE.

  1 package Coxe’s gelatine, soaked in a cup of cold water.
  2 cups of boiling water.
  Yolks of 4 eggs, beaten light.
  1 orange—juice and one-half the grated rind.
  Juice of one lemon and one-third of the grated peel.
  1 cup sherry wine.
  1 cup of powdered sugar.
  A good pinch of cinnamon.

Put gelatine (soaked), sugar, juice, peels, and spice into a bowl and
pour the boiling water over them. Stir until dissolved; put over the
fire in a saucepan, and heat almost to boiling. Pour, very gradually,
upon the beaten yolks. Return to the fire—in a farina-kettle—and stir
_one minute_. It must not boil. Take it off, add the wine, and strain
through double tarlatan.

If you have ice, or if the weather be cold, set the mould containing
this in the refrigerator, or in a very cool closet from Saturday to
Monday. By making it on the former day, you can add to the excellence
of your _méringue_ on the transparent puddings by using the whites of
the four eggs required for the receipt. Pass light cakes with the jaune
mange.

  Third Week.      Tuesday.
  ——
  Quick Lobster Soup.
  Roast Tenderloin of Beef.      Mashed Potatoes.
  Made Mustard.      Canned Succotash.
  ——
  Apple Trifle.
  Lady’s-Fingers.
  ——

QUICK LOBSTER SOUP.

Three lbs. of fish—the less choice parts of halibut or cod will
do—those which are too bony for table use. Cover with three quarts of
cold water and boil down to less than two or until the fish is in rags.
Strain through a fine sieve and put on to boil. Season with salt and
pepper. When you have skimmed it well, stir in a cup of milk in which
has been mixed two tablespoonfuls of corn-starch. Boil up well; then
add two tablespoonfuls of butter. Stir it in, take out a cupful of soup
and beat it into two eggs. Return to the soup and leaving the saucepan
on the range, but not over the fire, stir in a can of preserved
lobster, freed from bones and cut up small. Cover and stand in a pot of
hot water ten minutes before pouring out.

ROAST TENDERLOIN OF BEEF.

As I have before stated, this is the best, and not the least economical
cut for the table, there being no waste and scarcely any bone. Put
in the dripping-pan, pour a cup of _boiling_ water over it, and roast
carefully, basting often with its own gravy. When nearly done, dredge
with flour and baste once with butter. Do not let it once get dry while
cooking. Allow about ten minutes per pound if you like it rare and
juicy—that is, if your oven be of moderate heat. Pour the fat from the
gravy, thicken what is left with browned flour, pepper, and salt, boil
up, and put into a gravy-boat. Pass made mustard with it.

MASHED POTATOES.

Please see receipt given last Friday.

CANNED SUCCOTASH.

Open the can an hour before it is to be cooked, and turn into a bowl.
Drain off the liquor, put the succotash into a saucepan, cover with
boiling water, and stew half an hour. Throw off half the water, and add
as much cold milk. When it boils, put in a tablespoonful of butter, cut
into quarters and rolled in flour; pepper and salt; simmer five minutes
and serve in a vegetable-dish.

APPLE TRIFLE.

  2 heaping cupfuls of good apple sauce, well sweetened and flavored
          with grated lemon peel.
  4 eggs.
  2 cups of milk.
  4 tablespoonfuls of sugar.

Heat the milk, and pour over the beaten yolks and sugar. Put back in
a farina-kettle, and stir until it begins to thicken, say about eight
minutes. Set by in a shallow vessel to cool. Beat the whites very
stiff, then whip gradually into the apple. When all is in, and well
beaten, pile up in a glass dish, and pour the cold custard about the
base.

LADY’S-FINGERS,

Or small, fresh sponge-cakes, should be passed with the trifle.

  Third Week.      Wednesday.
  ——
  Mock-Turtle Soup.
  Veal Cutlets and Brains.      Potatoes au Gratin.
  Lettuce.      Stewed Tomatoes and Onion.
  ——
  Steamed Bread Pudding.
  ——

MOCK-TURTLE SOUP.

  1 calf’s head, well-cleaned, with the skin on.
  2 onions.
  Bunch of sweet herbs.
  5 tablespoonfuls of butter.
  5 tablespoonfuls of browned flour.
  1 tablespoonful of allspice.
  ½ teaspoonful of mace.
  1 teaspoonful of pepper.
  2 teaspoonfuls, at least, of salt.
  2 raw eggs.
  A little flour.
  2 glasses of brown sherry.
  1 tablespoonful mushroom, or walnut catsup.
  5 quarts of water, cold, of course.
  1 sliced lemon.

Soak the calf’s head an hour in cold water, and boil in the five quarts
of water until the bones will slip easily from the flesh. Take out the
head, leaving the bones and broth in the pot. Take out the tongue and
brains, and put them in separate plates. Set aside, also, the cheeks
and the fleshy parts of the scalp to cool. Chop the rest, including the
ears, very fine. Reserve four spoonfuls of this for force-meat balls.
Season the rest with pepper, salt, onion, allspice, herbs, and mace,
and put back into the pot. Cover closely, and cook four hours. Should
the liquor sink to less than four quarts, replenish with boiling water.
Just before straining the soup, take out half a cupful; put into a
frying-pan; heat, and stir in the browned flour, wet up in cold water,
also the butter. Simmer these together ten minutes, stirring almost
constantly. Strain the soup; scald the pot and return the broth to
the fire. _Have ready_ the tongue and fleshy parts of the head cut,
after cooling, into small squares; also, about fifteen balls made of
the chopped meat, highly seasoned, worked into the proper consistency
with a little flour and bound with the raw eggs, beaten into the paste.
They should be as soft as can be handled. Grease a pie-plate, flour the
balls and set in a quick oven until a crust forms upon them, then cool.
Now, thicken the strained broth with the mixture in the frying-pan,
stirred in well. Should there not be enough to make it almost like
custard, add more flour. Then drop in the dice of tongue and fat meat.
Cook slowly five minutes. Put the force-meat balls and thin slices of a
peeled lemon into the tureen. Pour the soup upon them, add catsup and
wine; cover five minutes and serve.

This king of soups having, of right, received such a long and minute
notice, I shall not repeat the receipt in full in this work, but take
the liberty of referring you, from time to time, to that just given.

VEAL CUTLETS AND BRAINS.

Flatten the cutlets with the broad side of a hatchet; dip in beaten
egg, then in cracker-dust, and fry rather slowly in ham-dripping,
if you have it; if not, in salted lard. Drain off the fat; put into
a hot-water dish, pepper, and cover while you fry, in the same fat,
after straining it, the brains from the head of which your soup was
made. They should first have been boiled for ten minutes, drained, and
cooled; then beaten to a paste with egg, seasoned with pepper and salt,
and dropped by the spoonful into the scalding fat. Drain, and lay about
the cutlets as a garnish.

POTATOES AU GRATIN.

Mash as usual; put into a shallow pie-plate well greased; strew thickly
with dry crumbs, and brown upon the upper grating of the oven. Glaze
with butter, when the _gratin_ begins to brown well. Slip dexterously
to a flat dish.

STEWED TOMATOES AND ONION.

To one can of tomatoes add a small onion, minced fine. Season with
pepper, salt, a _little_ sugar, and stew twenty-five minutes. Stir in
a tablespoonful of butter; cook two minutes, and serve.

LETTUCE.

Treat as directed on last Sunday.

STEAMED BREAD PUDDING.

  2 cups of milk.
  2 cups fine bread-crumbs.
  ½ lb. suet, powdered.
  ½ lb. Sultana raisins, picked, washed, dried, and dredged with flour.
  3 eggs.
  1 even tablespoonful of corn-starch.
  1 tablespoonful of sugar.
  A little salt.

Heat the milk; pour over the eggs and sugar, beaten together. Stir
in the corn-starch; cook one minute, and pour upon the bread-crumbs,
beating all to a batter. Put a layer of this in the bottom of a
buttered pudding-mould. Cover this with suet; then with raisins;
sprinkle with sugar; then more butter, and proceed in the foregoing
order until the mould is nearly full. Fit on the top, put into the
steamer over a pot of boiling water, and steam at least two hours. If
you have no steamer, boil one hour and a half. When done, dip the mould
into cold water for half a minute, and turn out, with care, upon a hot,
flat dish. Eat hot with wine sauce.

  Third Week.      Thursday.
  ——
  Curry Soup.
  Stewed Beef.      Bermuda Potatoes, au Naturel.
  Macaroni, Baked.      Gherkin Pickles.
  White Puffs.
  ——
  Custard Sauce.
  ——

CURRY SOUP.

You can, if you dislike the taste of curry, warm up what was left from
your mock-turtle soup, just as it is. But you can vary it, agreeably
to most palates, by stirring into it, when melted, and almost on the
boil, a tablespoonful of curry powder, if there be more than three
pints of soup—half as much, should there be but a quart. Wet the powder
up in cold water, add to the soup, and cook three minutes.

STEWED BEEF.

  3 lbs. of beef—not _too_ lean—coarse steak or brisket.
  1 chopped onion.
  Bunch of thyme, sweet marjoram, and summer savory.
  Pepper, salt, parsley.
  ½ teaspoonful of allspice.
  1 tablespoonful of Worcestershire sauce.
  1 tablespoonful of browned flour.
  1 pint of cold water.
  ½ glass of wine.

Cut the meat into strips about an inch long. Cover with a pint of
water, and stew _gently_ two hours. The meat should be ready to fall
to pieces. Add the onion and herbs cut up fine, the spice, salt and
pepper, and stew half an hour, closely covered. Then stir in the
browned flour, and when it has thickened, the sauce and wine. Cover the
bottom of a deep dish with strips of fried bread, and pour the stew
over it. If cooked long and slowly enough, it will be a rich brown
mixture, with no hard lumps of meat in it. Save half a cupful of gravy
for to-morrow.

BERMUDA POTATOES—AU NATUREL.

Wash and boil in hot salted water, until a fork will easily pierce
them. Drain off the water, throw salt over them, and “dry off” upon the
range for a few minutes. Peel, and serve whole.

BAKED MACARONI.

Break half a pound of macaroni into short pieces; cook in boiling
water, salted, twenty minutes. Drain, put a layer into a greased
bake-dish; strew thickly with grated cheese, and stick bits of butter
over it. Go on in this order until the dish is full, strewing cheese
and butter on top. Pour in a cup of milk; bake, covered, thirty
minutes; then brown nicely. Serve in the pudding-dish.

WHITE PUFFS.

  2 cups of rich milk.
  Whites of 4 eggs whipped stiff.
  2 cups prepared flour.
  1 scant cup of powdered sugar.
  Grated peel of half a lemon.
  A little salt.

Whisk eggs, lemon, and sugar to a _méringue_, and add alternately with
the flour to the milk. The salt should be sifted with the flour. Beat
very light, and bake in small, well-buttered tins, or cups. Turn out,
sift powdered sugar over them, and eat with custard sauce.

CUSTARD SAUCE.

  2 beaten eggs.
  1 large cup of sugar.
  1 scant cup of scalding milk.
  ½ teaspoonful of arrowroot, wet with cold milk.
  1 tablespoonful of butter.
  ½ teaspoonful of nutmeg.

Rub the butter into the sugar, add the eggs, and beat light. Put in
corn-starch and spice; finally, pour upon this mixture, by degrees,
the boiling milk. Set within a saucepan of boiling water five minutes,
stirring all the while, but do not let it really boil.

  Third Week.      Friday.
  ——
  Clam Chowder.
  Braised Duck.      Weak Fish, Fried.
  Grape Jelly.      Purée of Green Peas.
  Cauliflower à la Crème.
  ——
  Corn Meal Pudding without Eggs.
  ——

CLAM CHOWDER.

Fry five or six slices of fat salt pork crisp, and chop fine. Sprinkle
a layer in the bottom of a pot; cover with clams; sprinkle with
pepper, salt, and bits of butter, then with minced onion. Next, have
a stratum of small crackers, split and soaked in warm milk. When the
pot has been filled in this order, cover all with cold water, and
cook slowly (after the water is heated) three-quarters of an hour.
Strain the chowder, without pressing or shaking; put clams, etc., into
a covered tureen; return the liquor to the pot. Thicken with rolled
crackers; add a glass of wine, a tablespoonful of catsup; boil up, and
pour over the chowder. Pass sliced lemon with it.

FRIED WEAK FISH.

Clean, wash, and dry the fish. Lay in a broad pan or dish; salt, and
dredge with flour. Fry in hot lard or very nice dripping to a light
brown. In serving, lay the fish side by side, the head of each to the
tail of the one next him. Garnish with parsley.

BRAISED DUCK.

Clean and wash the duck. Stuff with a dressing of bread-crumbs seasoned
with pepper and salt, a little onion and sage. Sew up the vent, and
tie the neck to keep in the flavor. Fry the duck in a great spoonful
of butter until lightly browned, turning it often. Add the butter used
for frying to the gravy saved from yesterday; thin with boiling water,
and, having put the duck into a saucepan, strain this gravy over it. It
should half cover the fowl. Stew slowly forty-five minutes, or until
tender, keeping the lid on all the while. Take up the duck, cover to
keep it warm, strain the gravy, and if very oily, take off the top.
Boil sharply ten minutes in an open saucepan; thicken with browned
flour; put back the duck into it, and set the saucepan, again covered,
in boiling water for a quarter of an hour. Serve the gravy in a boat.

PURÉE OF GREEN PEAS.

Open a can of peas, drain off the liquor, and cook twenty minutes in
boiling water slightly salted. Strain off the water through a colander;
mash the peas with the back of a wooden spoon, and rub through the
colander into a bowl below. Put two tablespoonfuls of butter into a
saucepan, with pepper, salt, and a little sugar, and, if you fancy it,
three mint leaves finely chopped. Heat, but not to boiling, stir in the
pulped peas, and toss about with a silver fork or spoon until they are
a smoking mass. Pile in a hot dish, with triangles of fried bread laid
up around the base.

CAULIFLOWER À LA CRÈME.

Boil a fine cauliflower, tied up snugly in coarse tarlatan, in hot
water, a little salt. Drain and lay in a deep dish, flower uppermost.
Heat a cup of milk; thicken with two tablespoonfuls of butter, cut into
bits, and rolled in flour. Add pepper, salt, the beaten white of an
egg, and boil up one minute, stirring well. Take from the fire, squeeze
the juice of a lemon through a hair sieve into the sauce, and pour half
into a boat, the rest over the cauliflower.

CORN-MEAL PUDDING WITHOUT EGGS.

  2 cups Indian meal.
  1 cup of flour.
  2 tablespoonfuls of molasses.
  3 cups of sour milk—“loppered,” or “bonny-clabber,” if you can get it.
  1 great spoonful of melted butter.
  1 _full_ teaspoonful of soda.
  1 teaspoonful of salt.
  ½ teaspoonful of cinnamon.

Sift the salt with the flour, and mix up well with the meal. Make
a hole in the middle, and pour in the milk, stirring the meal and
flour down into it. Beat smooth. Mix molasses, spice, butter, and the
soda—this last dissolved in hot water—all together, and beat into the
batter—well and _hard_. Butter a tin mould with a cover; pour in the
pudding, and boil steadily an hour and a half. Eat hot with butter and
sugar.

  Third Week.      Saturday.
  ——
  Chicken Broth.
  Paté of Salt Cod.      Boiled Chicken and Rice.
  Mashed Turnips.      Egg Sauce.
  ——
  Ambrosia.
  Café au Lait and Sponge-Cake.
  ——

CHICKEN BROTH.

Clean, wash, and truss, but do not stuff, a full-grown fowl. Set aside
the giblets for another use. Bind the legs and wings of the fowl
closely to its sides. Put into a pot with four quarts of water (cold),
and cook gently until the liquor has fallen one-third. Then add a full
cup of rice, soaked for one hour in a very little water, and boil half
an hour more, or until the chicken is tender and the rice soft, but not
broken to pieces. Take out the chicken. Wipe off the adhering grains of
rice, wash over with butter, salt and pepper, and set, covered, upon a
pot of boiling water to keep hot. Season the soup with pepper and salt,
and simmer ten minutes more. Then strain out the rice, and cover _it_
to keep hot. Return the soup to the pot, stir in a cup of hot milk,
a tablespoonful of corn-starch wet with cold water, and a handful of
very finely minced parsley. Boil up, take from the fire, and pour by
degrees upon two beaten eggs. Cover for three minutes; then pour into
the tureen.

PATÉ OF SALT COD.

  1 cup of cold salt cod, soaked all night in soft water, boiled in
          the morning, left to cool, then “picked” into boneless
          flakes.
  1 cup of oyster-liquor.
  2 even tablespoonfuls of rice flour, or corn starch.
  3 tablespoonfuls of butter.
  Chopped parsley and pepper.
  3 hard-boiled eggs, minced.
  Some rich paste. (See “French Puff Paste,” page 352, NO. 1, COMMON
          SENSE SERIES—GENERAL RECEIPTS.)

Boil the oyster-liquor, stir in the corn-starch wet up with cold milk.
When it thickens, add the butter and pepper; next the parsley and fish.
Heat almost to boiling, and stir in the chopped egg. Take from the
fire, and cover, over a pot of boiling water, ten minutes.

Make the shell by lining a profusely buttered cake-mould, or round pan
with nearly straight sides, with a thick sheet of puff-paste, pricking
it at the bottom to prevent too much puffing. Cut a round piece exactly
the size of the top, for a cover, and bake separately. Bake both in
a quick oven. Let them get almost cool, turn out the shell with the
utmost care; fill slowly with the prepared fish, that the sides may not
give way; fit on the top; hold an inverted hot plate firmly upon it and
reverse the paté skilfully, leaving the closed side uppermost. It is
easily done, if one is only fearless yet dexterous. Eat hot.

BOILED CHICKEN AND RICE.

Boil the giblets tender in a little salted water; chop fine, and when
the rice is strained from the soup, mix them well through it. Pile the
rice, when you are ready to serve it, upon a meat dish; lay the chicken
upon the top; pour a few spoonfuls of egg sauce over it, and send to
table.

EGG SAUCE.

One cup of the broth in which the chicken was boiled, heated; thickened
with a tablespoonful of butter rolled thickly in flour; poured over two
beaten eggs; boiled one minute, with a tablespoonful of parsley stirred
in; then seasoned and poured upon the pounded yolks of two boiled eggs
placed in the bottom of a bowl. Stir up well, and it is ready.

MASHED TURNIPS.

Boil in salted water, until tender; mash and drain in a hot colander,
working in butter, salt, and pepper. Mound up in a hot, deep dish,
covered.

AMBROSIA.

  8 fine oranges, peeled and sliced.
  ½ grated cocoanut.
  ½ cup of powdered sugar.

Arrange slices of orange in a glass dish; scatter grated cocoanut
thickly over them; sprinkle this lightly with sugar, and cover with
another layer of orange. Fill the dish in this order, having a double
quantity of cocoanut and sugar at top. Serve soon after it is prepared.

CAFÉ AU LAIT AND SPONGE-CAKE.

To one pint _strong_ made coffee, add the same quantity of boiling
milk. The coffee should be first strained through muslin into the
table-urn, then the milk poured in with it. Wrap the urn in a woollen
cloth, if you have no “cozy,” for five minutes before serving. Send
around sponge-cake, home-made or bought, with it.

  Fourth Week.      Sunday.
  ——
  A Good Stock Soup.
  Beef à la Mode de Rome.      Potato Puff.
  Hominy Croquettes.      Spinach.
  Chow-chow.
  ——
  Snow Custard.
  Nuts and Raisins.
  ——

A GOOD STOCK SOUP.

  5 lbs. brisket of beef.
  2 lbs. mutton-bones.
  2 onions, sliced and fried.
  2 carrots.
  2 turnips.
  4 stalks of celery.
  Bones of chicken or duck, if you have them.
  6 cloves.
  ½ cup of sago or barley.
  6 quarts of cold water.
  Sweet herbs.
  Pepper and salt.

Slice the meat, crack the bones, chop the vegetables, and put all on
over the fire with the water. Boil slowly five or six hours; strain;
pick out the meat as well as you can, and set aside. Then, rub the
vegetables through a colander, prior to straining all through your
soup-sieve. Set aside half the stock for Monday. Do this much on
Saturday. Or, if you choose, do not strain the soup at all until
Sunday morning. It will be the richer for cooling with meat, etc., in
it. In either case, season before setting it away, or it may sour.
Put Sunday’s stock back into the pot; boil up and skim, before adding
the half cup of pearl sago, previously soaked for two hours in a very
little cold water. Simmer twenty minutes and pour out.

BEEF À LA MODE DE ROME.

Cut a quarter of a pound of streaked salt pork, and the same quantity
of lean beef into strips, and fry, with a sliced onion, in good
dripping. Put them in the bottom of a pot and lay a rib roast of beef,
rolled round, upon them. Add a pint of boiling water, cover, and cook
ten minutes to the pound, turning the beef three times meanwhile.
Transfer the meat to a dripping-pan, dredge the top with flour, then
baste with its own gravy, once. Keep hot, without cooking, while you
strain the gravy left in the pot, thicken it with browned flour (always
_after_ taking the fat from the top), season with pepper, and stir in a
teaspoonful of sugar, a handful of Sultana raisins, picked and washed,
and the same quantity of blanched almonds, cut into tiny strips. Boil
gently three minutes, dish the beef, and pour the sauce over it.

Odd as this receipt may seem to an American housewife, the result is
extremely palatable, and a good change of fare at this season.

POTATO PUFF.

Mash the potatoes soft with milk and butter, season and beat very light
with two raw eggs. Smooth and bake to a light brown in a greased
pudding-dish, in which, also, serve it.

HOMINY CROQUETTES.

  2 cups of fine-grained hominy, boiled and cold.
  2 beaten eggs.
  2 tablespoonfuls of melted butter.
  Salt to taste.
  ¾ cup of finely chopped beef, left over from your soup, after
          straining the latter.
  Pepper.

Work hominy, butter, and salt to a smooth paste; beat in the eggs,
finally the chopped meat, after peppering and salting it. Stir up in
a farina-kettle until hot, and pour out to cool. When cold, make into
long rolls with floured hands, flour each well by rolling upon a dish,
and fry to a yellow-brown in sweet lard. Drain off the fat and pile
upon a hot dish.

SPINACH.

Boil in hot, salted water, twenty minutes, drain and press hard; chop
fine, and return to the saucepan with a large spoonful of butter,
pepper, salt, a little sugar and a pinch of mace. Stir, and beat until
very hot; then pour into a deep dish.

SNOW CUSTARD.

  ½ package of Coxe’s gelatine.
  3 eggs.
  1 pint of milk.
  2 cups of sugar.
  Juice of one lemon.
  1 large cup boiling water.

Soak the gelatine one hour in a teacupful of cold water, then stir in
two-thirds of the sugar, the lemon-juice and the _boiling_ water. Beat
the whites of the eggs to a stiff froth, and when the strained gelatine
is quite cold, whip it into the whites, a spoonful at a time for half
an hour, if you use the Dover egg-beater (at least one hour with any
other). When all is white and stiff, pour into a wet mould, and set in
a cold place. Make this on Saturday, and on Sunday dip the mould into
hot water, and turn out into a glass dish. Make a custard of the milk,
eggs, and the rest of the sugar, flavoring with vanilla; boil until it
begins to thicken. When the _méringue_ is turned into the dish, pour
this custard, cold, about the base.

NUTS AND RAISINS

Serve as another and a last course.

  Fourth Week.      Monday.
  ——
  Vermicelli Soup.
  Browned Mince of Beef.      Stewed Potatoes, Creamed.
  Mixed Pickles.      Broccoli.
  ——
  Canned Peaches and Cream.
  Myrtle’s Cake.
  Tea.
  ——

VERMICELLI SOUP.

Boil a quarter of a pound of vermicelli in a little salted water
fifteen minutes. Heat the stock set aside for to-day, when you have
taken the fat from the top, and when scalding, add the vermicelli.

N. B.—Always break vermicelli and macaroni small before cooking. Add a
little chopped parsley; simmer fifteen minutes and pour out.

BROWNED MINCE OF BEEF.

Cut all the meat from the bones of yesterday’s roast, setting away
the bones for another day’s soup. Mince the beef fine; mix with it
one-fourth as much mashed potato, season highly with pepper, salt, a
little mustard and catsup; work soft with the remains of yesterday’s
gravy; heat in a saucepan, then heap upon a stone china dish, cover the
mound with fine crumbs, and brown upon the upper grating of your oven.
Put bits of butter thickly over the top as it begins to brown.

STEWED POTATOES—CREAMED.

Chop cold boiled potatoes _coarse_; put on in a saucepan with a cup of
milk, and heat in an outer vessel of hot water. When scalding, pepper
and salt; stir in a tablespoonful of butter, cut up and rolled in
flour, and when this has melted, a beaten egg, stirred in while the
potatoes are not boiling. Simmer one minute, and turn out.

BROCCOLI.

Wash, and let stand in salt and water one hour. Cook in boiling salted
water fifteen minutes. When tender, drain dry, and serve with melted
butter (peppered) poured over it.

CANNED PEACHES AND CREAM.

Open the can at least an hour before using, and turn into a glass dish;
sprinkle with sugar. Serve in saucers, sending around powdered sugar
and cream to each person.

MYRTLE’S CAKE,

Or any other good cup cake, made last week, may be sliced and passed
with the fruit and cream. If you desire a receipt for this particular
cake please consult “Breakfast, Luncheon and Tea,”—NO. 2, COMMON SENSE
SERIES, page 334.

  Fourth Week.      Tuesday.
  ——
  Barley Broth.
  Boiled Leg of Mutton.      Kidney Beans.
  Oyster Sauce.      Bermuda Potatoes, Baked.
  ——
  Cocoanut Pudding.
  ——

BARLEY BROTH.

  2 lbs. knuckle of veal. Beef bones from yesterday.
  1 onion.
  1 turnip.
  1 stalk of celery.
  Chopped parsley.
  1 cup Scotch barley.
  3 quarts of water.

Break the bones to splinters and chop the meat. Mince the vegetables,
and put all into a soup-kettle, with the water. Boil slowly three
hours, until the liquor has fallen one-third. Meanwhile wash the barley
and boil half an hour in a little salted water. Strain your soup; cool
to let the fat arise, and take this off. Season with pepper and salt
and boil up. Skim, put in the barley, and cook gently half an hour
longer.

BOILED LEG OF MUTTON.

The mutton will be cleaner and in better shape if boiled tied up in
coarse net or tarlatan. Put on in boiling water, plenty of it, slightly
salt, and cook steadily fifteen minutes to the pound. Save the broth
for soup. Undo the net from the meat, rub the latter over with butter,
lay on a hot dish, and send the oyster sauce in a boat. Garnish the
mutton with sliced cucumber pickles.

OYSTER SAUCE.

  1 pint of oysters.
  Half a lemon.
  2 tablespoonfuls of butter, rolled well in flour.
  1 teacupful of milk.
  Cayenne and nutmeg to taste.

Heat the oyster liquor, and when it boils, skim, and put in the
oysters. So soon as they boil, stir in the butter, cut up and well
floured, the spice and lemon-juice. Boil five minutes, take from the
fire and put with the milk which has been heated in another vessel.
Stir up well, and pour out.

KIDNEY BEANS.

Soak all night. In the morning put on in warm—not hot—water slightly
salted, and cook tender. Drain dry, stir in a great lump of butter, a
little salt and pepper, and turn into a deep dish.

BERMUDA POTATOES—BAKED.

Select those of uniform size; wash, and bake in a moderate oven until
soft to the pinching fingers. Wipe clean, and serve in their skins,
wrapped in a napkin.

COCOANUT PUDDING.

  1 heaping cup fine bread-crumbs.
  1 cocoanut, pared and grated.
  1 tablespoonful corn-starch, wet in cold water.
  ½ cup of butter.
  1 cup of powdered sugar.
  2 cups of milk.
  5 eggs.
  Nutmeg and rose-water to taste.

Soak the crumbs in the milk. Rub butter and sugar to a cream, and whip
in the beaten yolks. Beat this into the soaked crumbs; stir in the
corn-starch, then the whisked whites—finally, the grated cocoanut. Beat
very hard, pour into a neat pudding-dish, well buttered, and bake in a
moderate oven forty-five minutes. Eat cold, with powdered sugar on top.

  Fourth Week.      Wednesday.
  ——
  Tomato Soup.
  Swiss Turnovers.      Salmon Pudding.
  Mashed Potatoes.      Lettuce Salad with Cream Dressing.
  ——
  Wayne Pudding.
  ——

TOMATO SOUP.

Open a can of tomatoes, and cut them up small. Take the fat from the
top of the liquor in which your mutton was cooked yesterday; put
over the fire with the tomatoes and half a cup of raw rice, and cook
slowly one hour. Season to taste, adding a lump of loaf sugar and a
tablespoonful of butter, rolled in flour; simmer five minutes, and pour
into the tureen.

SALMON PUDDING.

  1 can preserved salmon.
  4 eggs, beaten light.
  4 tablespoonfuls of melted butter.
  ½ cup fine bread-crumbs.
  Pepper, salt, and minced parsley.

Chop the fish fine, rub to a paste with the butter. Beat the
bread-crumbs up with the eggs and seasoning; work all together; put
into a buttered mould, with a tight top, and boil one hour. Dip in cold
water; turn it out upon a hot dish. Have ready a cupful of drawn butter
with a raw egg beaten into it, and pour over the pudding.

SWISS TURNOVERS.

Mince the cold mutton left from yesterday. Put half a cupful of hot
water into a saucepan; stir in a great spoonful of butter, cut up in
flour; season with pepper, salt, and tomato catsup. Pour over a beaten
egg, mix well, and, returning to the saucepan, add the mince, well
seasoned with pepper, salt, a little grated lemon-peel and nutmeg.
Stir up until very hot, but not boiling. Set by to keep hot while you
make a batter of one pint of flour, four eggs, a little salt, and a
quarter spoonful of soda, dissolved in vinegar, and _about_ four cups
of milk—enough for _thin_ batter. Beat very light. Put a spoonful of
lard (a small one) into a hot frying-pan, run it over the bottom, turn
in a half cupful of batter, and fry quickly. Invert the pan upon a hot
plate, and this, in turn, upon another, to have the browned side of the
pancake downward; cover the lighter side with the mince; fold up neatly
and lay upon a hot dish in the open oven to keep warm, while you fry
and spread the rest.

They are very nice.

MASHED POTATOES.

Prepare as usual, and pass with both fish and meat.

LETTUCE SALAD WITH CREAM DRESSING.

  ½ cupful of new milk, if you have no cream.
  1 teaspoonful of corn-starch.
  Whites of 2 eggs, beaten stiff.
  3 tablespoonfuls of vinegar.
  2 tablespoonfuls best salad oil.
  2 teaspoonfuls powdered sugar.
  1 teaspoonful of salt.
  ½ teaspoonful of pepper.
  1 teaspoonful of made mustard.

Heat the milk (or cream) almost to boiling; stir in the corn-starch
wet up with cold milk. Boil up, add the sugar, and take from the fire.
Cool, beat in the frothed whites, oil, pepper, mustard and salt, and,
when the lettuce is shred fine, add the vinegar to the dressing, and
pour over it. Toss up with a silver fork. Eat very soon.

WAYNE PUDDING.

  2 full cups of prepared flour.
  ½ cup of butter.
  1 cup of powdered sugar.
  1 lemon, the juice and half the grated peel.
  ½ lb. of citron, cut into very thin strips.
  5 eggs, whites and yolks beaten separately.

Cream butter and sugar; add the beaten yolks; whip up light with the
lemon, then add the whites, alternately with the flour. Butter a mould
abundantly, line it with the strips of citron; put in the batter, a few
spoonfuls at a time; cover and set in a pan of boiling water, in a good
oven. Keep plenty of boiling water in the pan, and cook steadily one
hour and a half. Dip into cold water and turn out upon a hot plate. Eat
warm with wine or brandy sauce. Leave room in the mould for the pudding
to swell. _Never heat a pudding or cake mould before greasing it or the
batter will stick._

  Fourth Week.      Thursday.
  ——
  Ox-tail Soup.
  Irish Stew.      Corn Pudding.
  Potatoes à la Lyonnaise.
  ——
  Queen’s Toast.
  ——

OX-TAIL SOUP.

  1 ox-tail.
  2 lbs. of lean beef.
  4 carrots.
  3 onions.
  Thyme and parsley.
  Pepper and salt.
  2 tablespoonfuls of browned flour.
  4 quarts of cold water.

Cut the tail into joints and fry brown in good dripping. Slice the
onions and two carrots, and fry in the same, when you have taken out
the pieces of tail. When done, tie them, with thyme and parsley, in a
lace bag, and drop into the soup-pot. Put in the tail, then the beef,
cut into strips. Grate over them the two whole carrots, pour over all
the water, and boil slowly four hours. Strain and season; thicken with
brown flour wet with cold water; boil fifteen minutes longer, and pour
out.

IRISH STEW.

  3 lbs. of lean beef—a sirloin steak is best.
  8 parboiled potatoes.
  2 onions, or one, if it be large, also parboiled.
  Browned flour for thickening.
  Thyme and sweet marjoram.
  Pepper and salt.
  A little pie-paste—not rich—for dumplings.

Cut the meat into pieces an inch wide by two long. Slice the parboiled
potatoes and onions. Put a layer of meat in a pot; then one of
potatoes, next one of onions. Pepper and salt each sparingly; scatter
the herbs upon the onions; put in more meat, and so on. When all are
in, cover—barely—with cold water, and stew _slowly_ two hours. Strain
out the meat, and put into a covered dish—a chafing-dish, if you have
one. Return the gravy to the saucepan; thicken with browned flour; cut
your paste into narrow strips two inches long, and drop, one by one,
into the boiling gravy. Stew about eight minutes, and pour over meat,
potatoes, etc., which await it in the dish.

CORN PUDDING.

  To one can of corn add
  3 beaten eggs.
  1 cupful of milk.
  2 tablespoonfuls of butter.
  1 tablespoonful of sugar.
  A little salt.

Rub butter and sugar together; beat in the eggs; salt the milk, and put
in next; lastly, the corn, drained of can liquor. Beat up well; pour
into a greased bake-dish, and set, covered, in the oven. At the end of
half an hour, take off the lid, and brown.

POTATOES À LA LYONNAISE.

Parboil double the quantity of potatoes required for your Irish stew,
and lay aside eight for this dish. Cut, when cold, into dice; fry a
small chopped onion in a heaping spoonful of butter, for one minute,
then put in the potatoes. Stir briskly to keep them from browning; cook
until very hot; add a tablespoonful of chopped parsley; stir a minute
longer; turn all into a heated colander; shake hard to get rid of the
grease, and serve hot in a vegetable-dish.

QUEEN’S TOAST.

Cut slices of stale baker’s bread round with a cake-cutter, taking
off all the crust. Fry in sweet lard to a light brown. Dip each round
quickly into _boiling_ water to remove the fat. Sprinkle thickly on
both sides with a mixture of powdered sugar and nutmeg, and pile upon
a hot plate. You may dispense with sauce if you will heat a glass of
wine, and put a teaspoonful, or less, upon each piece, after dipping it
into the water, and before sugaring it. Serve hot.

  Fourth Week.      Friday.
  ——
  Réchauffé Soup.
  Chickens with Mushroom Sauce.      Lobster Croquettes.
  Cabbage Sprouts.      Boiled Macaroni.
  ——
  Nursery Plum Pudding.
  ——

RÉCHAUFFÉ SOUP.

An excellent a soup as ox-tail deserves repetition, and the probability
is that, since Friday is a fast day from meat with Roman Catholic
servants, you have enough soup left over for your family proper. Warm
it up, making very hot, but not to boiling. If you like, you can put
some dice of crisp fried bread in the tureen.

LOBSTER CROQUETTES.

To a can of preserved lobster, chopped fine, add pepper, salt, and
powdered mace. Mix with this one-fourth as much bread-crumbs as you
have meat, work in two tablespoonfuls of melted butter, and make into
egg-shaped rolls. Roll these in raw egg, then in cracker-dust, and fry
in butter or very sweet lard. Serve dry and hot with cresses or parsley
laid around them.

CHICKENS WITH MUSHROOM SAUCE.

Split a pair of chickens down the back as for broiling, and lay in
a dripping-pan, with two cups of _boiling_ water, a little salt,
poured over them. Cover very securely with another pan of the same
size—inverted—and cook an hour and a half if the fowls are of fair
size. Baste at least six times; twice with butter in which has been
mixed a little pepper; three times, copiously, with their own gravy,
and, just before they are done, again with butter. Boil half a can of
mushrooms ten minutes in clear, hot water. Drain and mince them very
fine. Take up the chickens and keep hot in a covered dish. Put the
gravy into a saucepan; add a little chopped onion; boil three minutes,
thicken with browned flour; and stir in the chopped mushrooms. Simmer,
covered, five minutes, and pour half over the chickens, the rest into a
sauce-boat. Save all the gravy left after dinner.

CABBAGE SPROUTS.

Wash, trim, and boil in hot, salted water, with a bit of streaked salt
pork, an inch square. When tender, drain, season, and chop fine. Stir
in a tablespoonful of melted butter and the juice of half a lemon. Eat
very hot.

BOILED MACARONI.

Break half a pound of pipe macaroni into short lengths. Cover well with
boiling water, salted, and boil—not too fast—about twenty minutes, or
until tender and clear at the edges. Drain well; pour a little into a
hot, deep dish, and butter it, then strew with grated cheese. Do this
three times in filling the dish, with cheese scattered over the top.

NURSERY PLUM PUDDING.

  1 scant cup of raw rice.
  3 pints of milk.
  2 tablespoonfuls of butter.
  4 tablespoonfuls of sugar.
  ½ lb. raisins, seeded, and cut in half.
  3 well-beaten eggs.

Soak the rice two hours in a farina-kettle, just covered with warm
water. When all the water is soaked up, shake the rice hard, to reach
that at the bottom, and add a pint of milk. Simmer gently, still in
the inner kettle, until the rice is again dry, and quite tender.
Shake up anew, and add another pint of milk. When this is hot, put in
the raisins, dredged with flour; cover the saucepan and cook twenty
minutes. Turn into a bowl; put with it the butter, rice-flour, the
remaining pint of milk, heated and mixed with the beaten eggs and
sugar, and stir all up thoroughly. Bake in a buttered pudding-dish,
about forty minutes. Eat warm with butter and sugar, or sugar and cream.

  Fourth Week.      Saturday.
  ——
  Dresden Soup.
  Boiled Blue Fish.      Baked Calf’s Head.
  Canned Succotash.
  Casserole of Rice with Tomato Sauce.
  ——
  Belle’s Dumplings.
  ——

DRESDEN SOUP.

  2 lbs. of lean beef, cut into strips.
  4 pig’s feet, cleaned well.
  4 lbs. of mutton and beef bones, cracked.
  2 onions.
  1 bunch of sweet herbs.
  2 carrots.
  2 blades of mace.
  4 tablespoonfuls of butter, and the same of rice-flour.
  Juice of a lemon.
  1 tablespoonful of Worcestershire sauce.
  1 raw egg for force-meat.
  Salt and pepper.
  6 quarts of cold water.
  1 glass of claret.

Early in the day, put on the meat, pig’s feet and bones, and cook
slowly five hours in six quarts of water. Skim then, carefully, add the
onions, mace, and herbs, cut small, and the carrots, _grated_. Stew
half an hour; take out the meat and the feet, leaving the bones, etc.,
on the fire. Cut the flesh from the feet, and return the bones to the
pot. Set aside half this flesh, with a few pieces of beef, to get cold.
Chop the rest fine, and make up with pepper, salt, and a raw egg, into
small force-meat balls. Roll them in flour, lay upon a greased plate,
and set within the oven to “crust.” When quite firm, take out and cool.
Cut the reserved meat into small, square bits. When the soup has cooked
half an hour after the meat was taken out, strain and season it. Divide
into two portions. Into that designed for Sunday drop the dice of
meat, from the pig’s feet as well as the beef, and set away, covered,
in an earthenware vessel. Return the rest to the fire; thicken with
the butter, melted and worked up into the rice-flour; add the sauce,
lemon-juice, and a glass of claret. Put the force-meat balls into the
heated tureen; pour on the soup, cover five minutes, and serve.

BOILED BLUE FISH.

Sew up the fish neatly in a thin cloth, put on in scalding water with
a little salt, half a small cup of vinegar, a quarter of an onion, six
whole black peppers, and a blade of mace. Let it stand, _just_ below
boiling heat, half an hour; then increase the heat and boil thirty
minutes more. Take out, unwrap, lay upon a hot dish and pour over it a
cupful of drawn butter, with a little lemon-juice stirred in it.

BAKED CALF’S HEAD.

Put on, having removed the brains, in four quarts of cold water, and
boil gently one hour. Take out the head; salt and pepper the liquor and
set by as the foundation of Monday’s soup, keeping out a cupful for
gravy. Put the calf’s head in a dripping-pan, rub over with butter,
pour the gravy into the pan, and bake, covered—basting four times—for
half an hour. Uncover, wash over with a mixture of melted butter,
pepper, and salt, and a teaspoonful of catsup. Dredge with browned
flour, baste again, and when the surface is of a fine froth, dish the
head. Strain and thicken the gravy, and serve in a boat. The brains
should be washed well, boiled quickly, then cooled; mashed to a smooth
paste with pepper, salt, a dust of flour, and a raw egg, and fried, by
the spoonful, in hot lard. Drain, and lay about the head.

CANNED SUCCOTASH.

Drain from the liquor; cut the beans—if French or string beans—into
short pieces; cook half an hour in salted boiling water; drain this
off; add a cup of hot milk, thicken with a great spoonful of butter,
cut up in flour, pepper, and salt, and simmer ten minutes more.

CASSEROLE OF RICE WITH TOMATO SAUCE.

Boil one cup of rice tender in hot water, a little salt, shaking up
from time to time, but never stirring. Drain dry, add a very little
milk in which has been stirred a beaten egg, a teaspoonful of butter,
a little pepper and salt. Simmer for five minutes, and if the rice has
not absorbed all the milk, drain it again. Pile it around the inner
edge of a flat dish; smooth it neatly, rounding the top, into a sort of
fence; wash over carefully with the beaten yolks of two eggs, and set
it in the oven until firm.

Drain more than half the juice from a can of tomatoes; season with a
little chopped onion, pepper, salt, and sugar. Stew twenty minutes;
stir in a tablespoonful of butter, and two tablespoonfuls of fine
bread-crumbs; stew three or four minutes to thicken it well, and pour
within the hedge of rice.

BELLE’S DUMPLINGS.

  1 quart _prepared_ flour.
  2½ tablespoonfuls of mixed lard and butter.
  2 cups of milk, or enough for soft dough.

Roll out a quarter of an inch thick, cut into oblong pieces, rounded
at the corners. Put a great spoonful of damson, cherry, or other tart
preserve, in the middle, and roll into a dumpling. Bake about forty
minutes, brush over with beaten egg, while hot, and shut up in the oven
three minutes to glaze. Eat hot with brandy sauce. (_For receipt for
sauce see Wednesday, 2d Week in January._)

APRIL.

  First Week.      Sunday.
  ——
  Clear Soup.
  Fricasseed Chickens, White.      Buttered Parsnips.
  Savory Potatoes.      Lettuce Salad, Plain.
  ——
  Pie-Plant (April) Fool.
  Coffee and Cake.
  ——

CLEAR SOUP.

Take the grease from the soup-jelly you will find in the crock into
which the stock was poured yesterday. Take it up by the ladleful,
leaving the meat and sediment at the bottom, and put on to heat in
a soup-kettle. When it boils, stir in the beaten white of an egg;
take off the scum as fast as it rises, and when quite clear add two
teaspoonfuls of Coxe’s gelatine, previously soaked in cold water. Add,
meanwhile, a little boiling water to the sediment and meat dice in the
pot; strain off the liquid; pick out the bits of meat, and see that
they are clean. Drop into the soup at the same time that you add four
tablespoonfuls of colored water, made by burning a tablespoonful or
two of sugar in a tin cup, pouring a little boiling water upon it, and
stirring until you get a clear brown liquor. After these go in, do not
let your soup really boil, but simmer a few minutes to throw up and
remove any remaining scum. Pass sliced lemon with the soup.

FRICASSEED CHICKENS—WHITE.

Clean, wash, and joint the fowls. Lay in cold salt and water for one
hour. Put them into a pot, with half a pound of salt pork cut into
strips, and cold water enough to cover them. Cover closely, and heat
very slowly to a gentle boil. The excellence of the fricassee depends
mainly upon care in this respect. If the fowls are full-grown and
reasonably tender, stew more than one hour after they begin to boil.
When done add half a chopped onion, parsley and pepper. Cover again for
ten minutes. Stir up two tablespoonfuls of flour in cold water, then
into a cup of hot milk, and this, in turn, into two beaten eggs. Then
put in a great spoonful of butter, and pour all into the saucepan; mix
well, boil fairly, and, having arranged the chickens upon a hot dish,
pour the gravy over them.

BUTTERED PARSNIPS.

Boil tender and scrape. Slice lengthwise. Put three tablespoonfuls of
butter into a saucepan with pepper, salt and a little chopped parsley.
When it heats, put in the parsnips, and shake and turn until the
mixture boils. Lay the parsnips in order upon a hot dish, and pour the
butter over them.

SAVORY POTATOES.

Pare and cut into squares some raw potatoes. Lay in cold water half an
hour, put into a saucepan, cover with boiling water, slightly salted,
and stew half an hour, not so fast as to break them. Then throw off
the water and add a cupful of sauce made from the gravy of Friday’s
chickens, thinned with a little hot water, and strained; seasoned to
taste, and again thickened with a tablespoonful of butter rolled in
flour. Simmer all for ten minutes, and turn into a deep dish.

LETTUCE SALAD—PLAIN.

Wash the lettuce; pull leaf from leaf, and pile over a lump of ice in a
salad-bowl. Pass the oil and vinegar, salt, pepper, and powdered sugar
to each person, with the lettuce, that he may season for himself.

PIE-PLANT (APRIL) FOOL.

  1 pint of stewed pie plant, rubbed through a colander.
  1 tablespoonful of butter.
  1 cup of sugar.
  Yolks of four eggs.
  _Méringue_ of the whites.
  3 tablespoonfuls of sugar.
  Juice of half a lemon.

Put the strained pie-plant into a saucepan; set it in boiling water,
and, when hot, beat in the butter, sugar, and beaten yolks. Stir two
minutes, and turn out to cool. This can be done on Saturday. On Sunday,
a few minutes’ whirl of your egg-beater will give you the _méringue_.
Beat in the powdered sugar with a few more, and when you have poured
the stewed fruit (or vegetable) into a glass bowl, pile the _méringue_
(the “fool”?) on the top.

COFFEE AND CAKE

Can be handed with, or after the sweets.

  First Week.      Monday.
  ——
  Milk and Bread Soup.
  Larded Mutton Chops.      Mashed Potatoes.
  Green Peas.      Tomato Catsup.
  ——
  Corn-meal Hasty Pudding.
  ——

MILK AND BREAD SOUP.

Boil down the liquor in which Saturday’s calf’s head was cooked, to
less than two quarts. Add a pint of milk previously heated, and mixed
with three beaten eggs. Thicken with two tablespoonfuls of butter
rolled in flour, and take at once from the fire. Salt and pepper, if
needed. Have ready in a tureen a cupful of fine, dry crumbs. Pour on
the soup, stir up for a moment, cover and send to table with a plate of
grated cheese.

LARDED MUTTON CHOPS.

Trim off superfluous fat and skin; beat flat with the broad side of a
hatchet, and lard each with four strips of fat, salt pork, drawn quite
through, so as to project on both sides. Put into a saucepan, sprinkle
with minced onion, pepper, and parsley, and barely cover with weak
broth. The gravy from yesterday’s chickens will do, or any other you
may chance to have. Put on the saucepan lid, set it where it will not
boil under an hour, and think no more about it until the time is up.
Then increase the heat and simmer half an hour, or until tender. Take
up the chops and keep hot. Thicken the gravy with browned flour; add
the juice of a lemon, a great spoonful of mushroom catsup, a glass of
sherry, and boil one minute. Put back the chops; cover, and heat just
to a feeble boil. Lay the chops in order upon a dish and pour the gravy
over them.

GREEN PEAS.

Open a can of peas; turn out into a bowl, and let alone for an hour.
Then, strain off the liquor, put the peas into a saucepan, and cover
with salted, boiling water. Cook twenty minutes; drain, pepper, stir in
a tablespoonful of butter, and dish.

MASHED POTATOES.

Prepare as usual, and heap in a covered dish. Wet a pretty butter-print
and press firmly upon the top.

CORN-MEAL HASTY PUDDING.

  1 heaping cup of Indian meal.
  ½ cup of flour.
  1 quart of boiling _milk_.
  2 cups of boiling water.
  2 tablespoonfuls of butter.
  1 tablespoonful of brown sugar.
  1 teaspoonful of salt.
  ½ teaspoonful mixed cinnamon and mace.

Wet up meal and flour with the water and stir into the boiling milk.
Mem.—Cook all sorts of milk-puddings (boiled) in a farina-kettle. Boil
steadily half an hour, stirring very often from the bottom. Put in
salt, sugar, butter, and spice, and cook ten minutes more. Pour into a
bowl, or other uncovered dish. Eat hot with sugar and butter.

  First Week.      Tuesday.
  ——
  Bean and Corn Soup.
  Beefsteak Pudding.      Stewed Potatoes.
  Mashed Turnips.      Cold Slaw.
  ——
  Baked Chocolate Custards.
  Fancy Cakes.
  ——

BEAN AND CORN SOUP.

  1 quart of dried beans, soaked overnight in soft water.
  1 lb. of streaked salt pork, cut into shreds.
  1 lb. of lean beef also cut up.
  2 stalks of celery, minced.
  1 bunch of chopped parsley.
  1 small onion, sliced.
  Pepper and salt.
  1 can of corn.
  2 tablespoonfuls of butter rolled in two of flour.
  5 quarts of water.

Put on the beans, pork, beef, and all the vegetables except the
corn, with the water, and boil slowly until the beans are thoroughly
broken, and the meat in rags. Meanwhile, cook the corn tender in just
enough boiling water to cover it. When done, stir in half the butter
and flour, salt and pepper, and cover to keep hot while you strain
the soup, rubbing the beans, onion, and celery to a pulp through a
colander. Set aside half for to-morrow. Return the rest to the fire;
pepper to taste; add the corn with the water in which it was cooked.
Simmer fifteen minutes; stir in the rest of the butter and flour; boil
up well, and serve.

BEEFSTEAK PUDDING.

  1 quart of prepared flour.
  ¼ lb. powdered suet.
  1 cup of ice-water.
  2 lbs. good steak without bone.
  Pepper and salt.
  1 tablespoonful of tomato catsup.

Rub the suet into the flour, salt slightly, and make, with the water,
into a paste just soft enough to roll out. Roll into a sheet nearly
half an inch thick. Butter well a round-bottomed pudding mould; line
with the paste, and leave in a cold place while you cut the steak
into small squares, seasoning with pepper, salt, and catsup. Fill the
paste-lined mould (or bowl) with this. Cut a piece of paste for the
top. Cover with this, pinching the two sheets of paste tightly together
at the edges. Let an assistant hold up the bowl while you cover with a
stout pudding-cloth and tie tightly under the bottom, not straining the
cloth so strongly over the top as to hinder the paste from swelling.
(Flour the cloth before tying it over the bowl.) Plunge into a gallon
of boiling water, and keep it at a fast boil for two hours, filling
up from the tea-kettle when the water sinks. Turn the bowl bottom
upward and dip in cold water; untie the cloth, invert a hot dish upon
the mould, and turn over carefully, to get the pudding out without
breaking. This is a favorite English dish.

STEWED POTATOES.

Old potatoes, by this time, need a little management to make them
acceptable at a season when appetites crave fresh vegetables. This is
a good way to cook them. Pare very thin, and leave in cold water one
hour. Put on to cook in _cold_ water, bringing it soon to a boil. When
a fork will run easily into the largest, strain off the water, throw in
a handful of salt, and dry, for a minute, on the stove. Then take out
the potatoes; crack each one by pressing with a wooden spoon; put into
a deep dish, and pour over them a cup of hot milk thickened with two
tablespoonfuls of butter, cut up in flour; cooked for a minute, then
seasoned with pepper, salt, and a tablespoonful _very_ finely-minced
parsley. Cover the dish; set in boiling water ten minutes, and serve.

MASHED TURNIPS.

Boil tender; press all the water out in a colander, as you mash them;
return to the fire with a good lump of butter, pepper, and salt, and
stir until smoking hot.

COLD SLAW.

Shred the heart of a white cabbage, and pour over it a dressing of two
tablespoonfuls of oil, four of vinegar, one teaspoonful each of salt
and sugar, and half as much pepper and mustard, beaten up well with the
whipped yolks of two eggs. The mixture should be quite thick. Use an
egg-beater in mixing.

BAKED CHOCOLATE CUSTARDS.

  1 quart of milk.
  6 eggs.
  1 cup of sugar.
  4 great spoonfuls grated chocolate.
  Vanilla flavoring.

Scald the milk; wet up the chocolate and stir in. Boil two minutes.
Beat the yolks into the sugar, and pour the hot mixture slowly upon
them, stirring constantly. Season and fill small cups, which should
be set ready in a dripping-pan of boiling water. See that there is no
danger of their boiling over the tops. Cook twenty minutes, or until
the custards are firm. While they cool whip the whites to a stiff
_méringue_ with a little powdered sugar. When the custards are cold,
heap this upon the tops.

FANCY CAKES,

Macaroons, lady’s-fingers, or jumbles, should go around with the
custards.

  First Week.      Wednesday.
  ——
  “Red Pottage.”
  Boiled Cod with Caper Sauce.      Scalloped Chicken.
  Mashed Potatoes, Browned.      Split Pea Pancakes.
  ——
  Queen of Puddings.
  ——

“RED POTTAGE.”

To the bean-stock set by on yesterday add a can of red tomatoes, cut
small, and two lumps of sugar, and simmer, set in boiling water for
fear of burning, until they are one mass of pulp. Strain through a
colander, add seasoning, and stir in a generous glass of claret which
was poured, two hours before, upon a sliced, deep-colored _beet_, warm
from the boil. Strain the juice from the beet by squeezing in a cloth.
Put a double-handful of fried bread into a tureen, and pour the soup
upon it.

This, if not “that same red pottage” for which poor hungry Esau—who
certainly came honestly, by hereditary right, by his love of “good
eating”—bartered his birthright, is yet very pretty and savory.

BOILED COD WITH CAPER SAUCE.

Sew the fish up neatly in a thin cloth and cook in boiling water,
fifteen minutes to the pound. Unwrap, lay upon a hot dish, and pour
over it the following sauce:

Put a cupful of boiling water into a saucepan, and stir in two
tablespoonfuls of butter, cut up in a heaping teaspoonful of flour.
Beat in, when thick, the whipped yolk of an egg, the juice of a lemon,
and twenty-four capers. Stir up well, cook half a minute, and take from
the fire.

SCALLOPED CHICKEN.

Clean, wash, and cut an old fowl to pieces. Put into a pot with four
quarts of cold water and cook _very_ slowly until tender. Take it out,
salt and pepper the broth, and put by for to-morrow’s soup, reserving
one cupful for your gravy.

Let the chicken cool, and cut—cleanly—into pieces an inch long by one
fourth that width. Put the gravy, well-seasoned, over the fire, thicken
with a tablespoonful of butter, cut up and rolled in flour; stir in the
chicken, and just before it boils, take from the fire, and beat in two
whisked eggs, with a little finely minced parsley. Strew the bottom
of a bake-dish with crumbs; pour in the chicken; cover with a deeper
coating of bread-crumbs; stick bits of butter over this, and bake,
covered, until bubbling hot; then brown delicately.

MASHED POTATOES—BROWNED.

Mash soft with milk and butter, season, and round into a heap upon
a greased pie-dish. Brown in a quick oven; glaze with butter; slip
carefully to a hot dish.

SPLIT PEA PANCAKES.

Soak a pint of split peas all night. Put on, in the morning, in cold
water and cook soft. Rub through a fine colander. While hot, stir in a
tablespoonful of butter, and season with pepper and salt. When quite
cold, beat in two eggs, a cupful of milk, and half a cupful of flour
in which has been sifted—twice—a quarter teaspoonful of soda and twice
as much cream-of-tartar. Beat hard and long, and fry as you would
griddle-cakes.

QUEEN OF PUDDINGS.

  1½ cups of sugar.
  5 eggs.
  2 cups of dry bread-crumbs.
  1 tablespoonful of butter.
  2 teaspoonfuls vanilla, or other extract—Colgate’s, if you can get it.
  1 quart of fresh milk.
  ½ cup sweet fruit-jelly, or jam.

Cream butter and sugar and whip in the yolks. Soak the crumbs in the
milk and add next—then flavor. Pour into a buttered pudding-dish,
filling it two-thirds of the way to the top, and bake until well “set”
in the middle. Draw to the oven door, spread quickly with the jelly,
and this with a _méringue_ of the whites and half a cup of sugar. Shut
the oven and bake quickly until the _méringue_ begins to color. Eat
cold with cream.

  First Week.      Thursday.
  ——
  Chicken Soup.
  Mayonnaise of Fish.      Veal Chops with Tomato Sauce.
  Potato Strips.      Macaroni and Eggs.
  ——
  Jelly Cake Fritters.
  ——

CHICKEN SOUP.

Take the fat from the top of the liquor in which your chicken was
boiled yesterday, and put on the soup to heat. Meanwhile, boil half a
cupful of rice tender in a pint of salted milk, and when the rice is
soft, stir in a tablespoonful of butter worked up in flour to prevent
oiling. When the soup boils up clear, skim and add the rice and milk,
with two tablespoonfuls of minced parsley. Pepper and salt to taste;
simmer ten minutes. Chop up three hard-boiled eggs fine; put into the
tureen and pour the soup upon them.

MAYONNAISE OF FISH.

  Yolks of 3 boiled eggs.
  2 tablespoonfuls of best oil.
  2 teaspoonfuls of sugar.
  6 tablespoonfuls of vinegar.
  1 teaspoonful of salt, and half as much each of pepper and made mustard.
  White of 1 raw egg.
  2 cupfuls of cold boiled fish (yesterday’s cod).
  2 heads of lettuce.

Rub the yolks smooth with the oil, add sugar, salt, pepper, and
mustard, and, when all are mixed, the vinegar, a little at a time. Set
by, covered, while you cut—not chop—the fish into strips an inch long,
and shred the lettuce. Mix these in a bowl. Whip the frothed white of
egg into the dressing, and pour upon the salad. Stir up with a silver
fork and put into a glass dish. Garnish with rings of the whites of
boiled eggs.

VEAL CHOPS WITH TOMATO SAUCE.

Trim and flatten the chops. Dip in raw egg, then in cracker dust, and
fry, rather slowly, in lard or dripping. Open a can of tomatoes, and
drain off the liquor. Salt the rest of the tomatoes and reserve for
Friday’s soup. Put the liquor into a saucepan with a sliced onion, and
stew ten minutes. Strain out the onion, return the juice to the fire;
thicken with a great spoonful of butter, worked up in a teaspoonful of
corn-starch; pepper and salt. Boil up sharply, and when you have laid
the chops upon a dish, pour the sauce over them.

MACARONI WITH EGGS.

Break half a pound of macaroni into short bits; cook tender in boiling,
salted water. Drain well; put into a deep dish and pour over it a
cupful of drawn butter in which have been stirred two beaten eggs, and
two tablespoonfuls of grated cheese, with salt and pepper. Loosen the
macaroni to allow the sauce to penetrate the mass. Pass more grated
cheese with it.

POTATO STRIPS.

Pare, cut in long, even strips; lay in cold water for one hour; dry by
spreading them upon a towel and pressing another upon them. Fry to a
light brown in salted lard. Shake off the fat in a hot colander. Line
a deep dish with a napkin and put in the strips. They should not be
crowded in frying, but each should be distinct and free from the rest.

JELLY-CAKE FRITTERS.

Cut stale sponge or very plain cup cake into rounds with a cake-cutter.
Fry to a nice brown in sweet lard. Dip each round in _boiling_ milk,
to soften it and get rid of the grease. Lay upon a hot dish and spread
with sweet jelly or jam. Pile neatly one upon another. Send around hot,
sweetened cream to pour over them.

  First Week.      Friday.
  ——
  Graham Soup.
  Scalloped Oysters.      Stewed Sweetbreads, Brown.
  Moulded Potato.      Lettuce.
  ——
  Quaking Custard.
  ——

GRAHAM SOUP.

  2 onions.
  2 carrots.
  4 turnips.
  ½ cabbage.
  A little celery-seed tied in a thin muslin bag.
  The tomatoes set by yesterday.
  ½ cup raw rice.
  ½ cup of cream (with a pinch of soda added to prevent curdling).
  2 lumps of white sugar.
  Pepper, salt, and parsley.
  3 tablespoonfuls of butter cut up in flour.
  3 quarts of cold water.

Chop the cabbage and slice the onions; pare and _grate_ the other
vegetables, and put over the fire with the rice, the bag of
celery-seed, and the water. Stew one hour; add the tomatoes and stew
twenty minutes more. Rub all to a pulp through a colander; return to
the soup-pot, season, and when it boils, stir in the butter. Heat the
cream to scalding in a separate vessel, and pour into the tureen. Stir
the soup into it by degrees, and serve. Pass Boston crackers—split and
buttered—with it.

SCALLOPED OYSTERS.

Butter a pudding-dish, and strew the bottom with rolled cracker. Wet
this with oyster-liquor and milk, slightly warmed. Then lay on oysters,
set closely together. Sprinkle with pepper, salt, and bits of butter,
with a few drops of lemon-juice. Another stratum of moistened crumbs,
and so on, until the dish is full. Let the top layer be of crumbs, with
butter dots here and there. Bake, covered, half an hour, then brown
quickly.

STEWED SWEETBREADS—BROWN.

  4 sweetbreads.
  1 cup of gravy (yesterday’s broth will do).
  1 onion.
  ½ cup butter.
  ½ pint of mushrooms.
  Pepper and salt.

Boil the sweetbreads quickly—ten minutes are enough—blanch by throwing
them into cold water, then leaving them to cool. Slice them lengthwise.
Slice, also, the onion and mushrooms, and fry brown in half the butter.
Strain them out, return the fat to the pan, with the rest of the
butter. Heat, and fry the sweetbreads. When the latter are done, put
all into a tin pail, with a tight top; add the gravy; set, covered, in
boiling water, and stew gently, at the side of the range, half an hour.
Arrange the sweetbreads upon a hot dish; thicken the gravy with browned
flour, and pour over them. Garnish with triangles of fried bread.

MOULDED POTATO.

Mash soft with butter and hot milk in which has been stirred a beaten
egg. Salt and put into a buttered cake or pudding mould. Set in a pan
of hot water, put on the lid of the mould, and keep the water at a
hard boil half an hour. Dip the mould in cold water, and turn out the
potatoes upon a flat dish.

LETTUCE.

Treat as directed upon last Sunday.

QUAKING CUSTARD.

  3 cups of milk.
  Yolks of 4 eggs, reserving the whites for the _méringue_.
  ½ package Cooper’s gelatine.
  6 tablespoonfuls of sugar.
  Vanilla flavoring.
  Juice of 1 lemon for _méringue_.

Soak the gelatine two hours in a cup of the cold milk. Then add to the
rest of the milk, which must be boiling hot, and stir until dissolved.
Let it stand a few minutes, and strain through muslin over the beaten
yolks and sugar. Put over the fire and stir five minutes, or until you
can feel it thickening. Stir up well when nearly cold, flavor, and let
it alone until it congeals around the edges of the bowl into which you
have poured it; then stir again, and put into a wet mould. Set upon
ice, or in cold water until firm. Turn it, when you are ready for it,
into a glass bowl. Have ready a _méringue_ made by whipping the whites
stiff with three tablespoonfuls of powdered sugar, and the lemon-juice.
Heap irregularly about the base.

  First Week.      Saturday.
  ——
  Vermicelli Soup.
  Glazed Ham.      Spinach à la Parisienne.
  Chow-chow.      Baked Potatoes.
  ——
  Rhubarb Tart.
  ——

VERMICELLI SOUP.

  4 lbs. knuckle of veal.
  2 lbs. of coarse, lean beef.
  2 slices of corned ham, or some bones of salt pork.
  2 onions.
  Thyme and parsley.
  ¼ lb. vermicelli.
  Pepper and salt.
  6 quarts of water.

Crack the bones into splinters; cut the meat into strips; slice the
onions and chop the herbs. Put on in six quarts of water, and cook
slowly five hours. Strain, pressing meat, etc., hard in the colander.
There should be about four quarts of soup. Set aside half, when you
have salted it, for Sunday. Return the rest to the clean kettle, season
and skim. The vermicelli should have been broken small, and boiled in
a little hot, salted water, three minutes. Strain, without squeezing;
butter and pepper; stir into the soup; simmer very gently five minutes,
and pour out.

GLAZED HAM.

Wash a fine _corned_—not smoked—ham; soak all night in cold water,
and boil about eighteen minutes to the pound. There should be plenty
of water in the pot, cold at first, and brought gradually to a boil.
Skim well from time to time. Let it get cold in the water in which it
was boiled, if you can spare the time. _We_ always boil a ham the day
before it is to be eaten. Take it out; remove the skin carefully, and
put the latter back into the cold liquor when you have skimmed all the
fat—which makes excellent dripping—from the surface of the liquid.
Press soft paper on the top of the ham, to take off the clinging drops
of grease. Brush all over with beaten egg. Work a cup of rolled cracker
into a paste with warm milk, butter, pepper, salt, and a beaten egg.
Coat the ham thickly with this, and set to brown in a moderate oven.
Twist frilled paper around the knuckle, and garnish with cresses.

SPINACH À LA PARISIENNE.

Pick off the leaves from the stalks; put on in boiling water, a little
salt, and cook twenty minutes. Drain hard and dry, chop fine, return to
the fire with a good piece of butter, a teaspoonful of sugar, a little
nutmeg, pepper and salt, and stir two minutes. Then, beat in two or
three tablespoonfuls of cream, or rich milk, and whip as you would a
custard. It should be smooth to taste and sight. Boil up—barely—and
dish.

CHOW-CHOW

“Goes well,” as the French say, with ham.

BAKED POTATOES.

Parboil, peel, and lay in a dripping-pan, with a bit of butter upon
each. As they brown, put on each a teaspoonful of warm milk mixed with
butter, salt, and pepper. They should be of a light brown. Butter again
just before you dish them.

RHUBARB TART.

Scrape the stalks, cut into small bits, and stew in a very little
water. When tender, take from the fire and sweeten. Have ready some
open shells of pastry, freshly baked. Fill with the fruit, and sift
sugar on top. Eat warm or cold—never _hot_. Make more paste than you
need, and keep—raw—in a cold place.

  Second Week.      Sunday.
  ——
  Pea and Rice Soup.
  Fillet of Veal with Ham.      Potato Balls.
  Stuffed Cabbage.      French Beans.
  ——
  Charlotte Cachée.
  Bird’s Nest in Jelly.
  ——

PEA AND RICE SOUP.

Open a can of green peas, and turn them into a bowl for an hour.
Boil half a cup of rice soft in a cup of milk. Skim the stock made
yesterday, and heat to a boil before adding the peas (drained) and
the rice, which should have absorbed all the milk. Stew slowly half
an hour; add what seasoning you like, and stir in a tablespoonful of
butter cut up in flour. Simmer five minutes and pour out.

FILLET OF VEAL WITH HAM.

Have the fillet rolled and skewered by your butcher. Stuff a good
force-meat of crumbs and minced fat ham between the folds of meat,
and lay sliced ham over the top and sides, binding it in place with
packthread. Put into a dripping-pan with a cup of boiling water, and
roast twelve minutes for each pound. Baste very often. Half an hour
before you take it up, remove the ham, and lay on one side of the pan;
dredge the meat with flour and baste abundantly and frequently until
well browned. Dish with the ham cut into strips and laid next the edge
of the dish—the potato balls close to the meat. Send around sweet
pickles with it. Strain the gravy, thicken with browned flour, add
pepper and a tablespoonful of tomato catsup; boil up and pour into a
boat.

POTATO BALLS.

To one cup of mashed potato add a beaten egg, pepper, and salt, and
work smooth. Make into balls; roll them in flour. When the veal is
half done, skim off the fat from the gravy, lay the balls in the pan,
basting, now and then, and turning until they are browned all over.
Drain well, and lay about the dished veal.

STUFFED CABBAGE.

Boil a large, firm cabbage, whole, on Saturday, tying coarse net over
it to keep it in shape. Do not remove the net until next day. Then,
bind a broad strip of muslin about it that it may not crack in the
stuffing. Extract the stalk with a thin, sharp knife. Without making a
wide external aperture, “dig out” the heart, until you have room for
nearly a cupful of force-meat. Chop the bits you have taken out, mix
with cooked sausage-meat, a very little onion, pepper, salt, a pinch of
thyme and bread-crumbs. Stuff the cabbage with this, remove the band,
tie up firmly again in a net bag, and put it into a pot, covering with
the liquor in which your ham was boiled yesterday, having first again
skimmed the latter. Stew gently one hour. Take out the cabbage, unbind,
with care, and pour a cup of drawn butter over it. Strain the useful
“pot liquor,” and put away heedfully.

FRENCH BEANS.

Cut into short lengths, when you have poured off the can liquor; cook
half an hour in boiling water, salted. Drain well, stir up with a
tablespoonful of butter, with pepper and salt to taste.

CHARLOTTE CACHÉE.

  1 thick loaf of sponge or plain cup cake.
  2 kinds of fruit-jelly, tart and sweet.
  Whites of 5 eggs.
  1 heaping cup of powdered sugar.
  Juice of 1 lemon.

Cut the cake into horizontal slices of uniform width. Spread each
with jelly—first, the tart, then the sweet, and fit into their former
places. Ice thickly with a frosting made of the whites, sugar, and
lemon-juice. Set in a sunny window, or slow oven, to harden. The former
is the better plan.

BIRD’S NEST IN JELLY.

  1 quart of wine jelly—not too thin.
  3 cups of white blanc-mange.
  9 empty egg-shells.
  Rind of 2 oranges cut into strips and stewed in water, until tender,
          then in syrup until clear, or, if you have it, use preserved
          orange-peel.

Empty the eggs carefully through a hole in the small end; wash them out
with cold water, and while wet inside set firmly in a pan of bran or
meal, to keep them steadily upright. Fill them with blanc-mange. Next
morning, fill a glass dish two-thirds full with clear jelly, reserving
a large cupful. So soon as the jelly is firm enough to bear their