Chapter XIV: Part 14

Pot-pie; mashed turnips; lima beans; sweet potatoes; cucumbers--Fritters.

Fried sea-bass; boiled fowls; cauliflower; tomatoes; lima beans--Peach pie.

Roast ducks; cauliflower; tomatoes; lima beans--Green gage pudding.

Boiled ham; clam fritters; summer cabbage; lima beans--Apple pie.

Fried chickens; cold ham; cauliflower; tomatoes; sweet potatoes--Sweet potatoe pudding.

Fried calf’s liver; cold ham; chitterlings or calf’s tripe; tomatoes; cauliflower; sweet potatoes--Peach pie.

Stewed beef’s heart; clam fritters; sweet potatoes; tomatoes; squashes--Squash pudding.

Corned beef; cabbage; carrots; stewed onions; tomatoes--Plum pie.

Veal cutlets; cold corned beef; tomatoes; squashes; boiled corn--Blackberry pudding.

Harico of mutton; fried chickens; sweet potatoes; lima beans; beets; boiled corn--Peach pudding.

Chowder; mutton chops; turnips; stewed tomatoes; boiled corn--Huckleberry pudding.

Stewed breast of veal; tomatoes; cauliflower; lima beans--Green gage pudding.

Clam pie; veal cutlet; lima beans; boiled corn--Boiled indian pudding.

Halibut cutlets; roasted beef’s heart; tomatoes; sweet potatoes; boiled corn--Plum pie.

Cat-fish soup; chicken pie; beans; peas; tomatoes--Raspberry pudding boiled.

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_Sea-shore dinner._--Chowder; crabs; broiled mackerel; potatoes--Raisin pudding.

PLAIN DINNERS FOR AUTUMN.--Fresh pork, stewed with sweet potatoes; lima beans; tomatoes; corn--Plum pie.

Roast ducks; stewed egg-plant; tomatoes; lima beans; squashes; turnips--Peach pie.

Ochra soup; beef-steaks; tomatoes; lima beans; sweet potatoes--Sweet potatoe pudding.

Roast leg of pork, with apple sauce; sweet potatoes; lima beans--Custard.

Rabbit soup; boiled ham; cauliflower; lima beans; tomatoes--Peach pie.

Ham pie; veal cutlets; salsify; sweet potatoes; lima beans--Peach pudding.

Rabbit pot-pie; broiled ham with eggs; lima beans; sweet potatoes--Baked bread pudding.

Pigeon soup; beef-steaks; onions; tomatoes; lima beans; sweet potatoes--Apple pie.

Stewed beef; tomatoes; turnips; salsify; sweet potatoes; turnips--Bread and butter pudding.

Ox-tail soup; fried rabbits; lima beans; beets; sweet potatoes--Peach pie.

Roast leg of mutton; stewed onions; russian turnips; beets--Apple rice pudding.

Mutton harico; fried chickens; turnips; salsify; lima beans--Eastern pudding.

Pork and beans; stewed rabbits; tomatoes; sweet potatoes; russian turnips--Boiled indian pudding.

Oyster soup; roast goose with apple sauce; turnips; sweet potatoes--Sweet potatoe pudding.

Boiled fowls with celery sauce; oyster fritters; turnips; sweet potatoes; winter-squash--Apple pie.

Roast pork with apple sauce; turnips; salsify; tomatoes; sweet potatoes--Baked batter pudding.

Roast beef with horse-radish; sweet potatoes; turnips; tomatoes; cold-slaw--Baked apple pudding.

Mutton soup; the meat that was boiled in it; hashed beef; turnips; beets; tomatoes--Baked rice pudding.

Fresh pork stewed with parsnips; turnips; winter-squash or cashaw--Apple dumplings.

Beef bouilli; oyster fritters; turnips; stewed onions; winter-squash--Apple pie.

Stewed leg of mutton; russian turnips; sweet potatoes; salsify--Baked bread pudding.

Hashed mutton; fried ham with eggs; turnips; tomatoes; winter-squash--Apple pudding, boiled.

Beef-steak pot-pie; turnips; tomatoes; stewed pumpkin--Fritters or pancakes.

Boiled corned pork; cabbage; winter-squash; turnips--Bread and butter pudding.

Roast mutton; turnips; cold-slaw; beets; tomatoes--Boiled rice pudding.

Bean soup; cassarole of mutton; turnips; beets; cold-slaw--Apple pie.

Pork pie with apples in it; veal cutlets; turnips; beets; tomatoes--Boiled indian pudding.

Corned beef; cale cannon; tomatoes; beets; turnips; carrots--Indian fritters.

Cold corned beef; tripe and oysters; stewed onions; cold-slaw--Pumpkin pudding.

Fresh beef stewed with parsnips; tomatoes; turnips; beets--Baked rice pudding.

Boiled ham; cabbage; tomatoes; stewed pumpkin; turnips--Apple pie.

Stewed beef’s-heart; cold ham; winter-squash; beets--Eastern pudding.

Pigeon pie; smoked tongue; winter-squash; turnips--Apple rice pudding.

Ox-tail soup; veal cutlets; turnips; tomatoes; winter-squash--Dried peach pudding.

PLAIN DINNERS FOR WINTER.--Boiled ham; cabbage; beets; cold-slaw; hominy--Apple pie.

Chicken pie; cold ham; turnips; beets; hominy--Boiled batter pudding.

Pease soup; beef-steaks; onions; turnips; beets; cold-slaw--Baked rice pudding.

Roast goose with apple sauce; turnips; beets; winter-squash--Cranberry pie.

Pork and beans; stewed fowl; winter-squash; turnips--Eastern pudding.

Salt cod-fish with onions and eggs; parsnips; pigeon dumplings; turnips; beets--Apple pie.

Pickled pork with pease-pudding; winter-squash; hominy--Molasses pie.

Roast turkey with cranberry sauce; turnips; winter-squash; salsify--Custard pudding.

Pork pie with apples; oyster fritters; turnips; stewed pumpkin--Boiled bread pudding.

Round of beef stewed; parsnips; cale cannon; carrots; turnips--Baked indian pudding.

Fried rabbits; cold beef; turnips; winter-squash; hominy--Boiled batter pudding.

Pot-pie; winter-squash; turnips; beets--Pumpkin pudding.

Boiled corned pork with indian dumplings; stewed pumpkin; turnips--Baked bread pudding.

Bean soup; beef-steaks; onions; turnips; winter-squash--Squash pudding.

Boiled leg of mutton with nasturtian sauce; turnips; stewed pumpkin; hominy--Pumpkin pudding.

Salt cod-fish; onions; eggs; parsnips; pork-steaks--Apple pot-pie.

Boiled ham; cabbage; winter-squash; hominy--Dried peach pie.

Pilau; mutton chops; turnips; winter-squash; cold-slaw--Apple bread pudding.

Roast fowls; turnips; winter-squash; salsify--Cranberry pie.

Roast beef; horse-radish; winter-squash; turnips; cold-slaw--Pumpkin pudding.

Family soup; veal cutlets; turnips; winter-squash; parsnips--Dried apple pie.

Roast pork; apple sauce; turnips; stewed pumpkin; parsnips--Baked rice pudding.

Beef-steak pudding; fried ham and eggs; turnips; winter-squash--Rice custard.

Boiled fowls; oyster fritters; turnips; winter-squash--Carrageen blanc-mange.

Beef-steak pot-pie; turnips; parsnips; winter-squash--Apple bread pudding.

Corned beef; cabbage; turnips; carrots; beets--Indian fritters.

Stewed rabbits; cold corned beef; cale cannon; winter-squash; parsnips--Boiled indian pudding.

Ox-tail soup; roast leg of mutton; turnips; winter-squash; parsnips--Apple dumplings.

Beef-steaks broiled; mutton harico; onions; hominy; turnips; beets--Indian fritters.

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_Christmas dinner._--Roast turkey; cranberry sauce; boiled ham; turnips; beets; winter-squash--Mince pies.

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_New Year’s dinner._--A pair of roast geese with apple sauce; smoked tongue; turnips; cold-slaw; winter-squash--Plum pudding.

VERY NICE FAMILY DINNERS FOR SPRING.--Spring soup; roast fillet of veal; (potatoes always;) peas; stewed spinach--Rhubarb pie; custards.

Stewed rock-fish; roast lamb with mint sauce; peas; asparagus; poke--Gooseberry pie; boiled custard.

Clam soup; roast loin of veal; stewed peas; spinach; asparagus--Tapioca pudding; gooseberry fool.

Stewed sea-bass; roast beef; stewed spinach; stewed peas; asparagus; beets--Currant pie; custards.

Stewed halibut; chicken pie; stewed peas; stewed beans; asparagus--Boiled lemon pudding; gooseberry pie.

Green pea soup; roast fillet of veal; beans; peas; asparagus--Gooseberry pudding; boiled custard.

Boiled ham; roast ducks with apple sauce; stewed peas; beans; asparagus--Currant pie; green custard.

Cat-fish soup; roast lamb with mint sauce; peas; asparagus; spinach--Ground rice pudding; gooseberry fool.

Clam pie; roast loin of veal; stewed peas; asparagus; stewed spinach--Currant pudding; red custard.

Maccaroni soup; roast ducks with apple sauce; peas; asparagus; spinach--Currant pie; gelatine custard.

Baked shad; stewed fillet of veal; peas; asparagus; spinach--Soufflé pudding; gooseberry pie.

Roast lamb with mint sauce; clam-sweetbreads; peas; beans; asparagus--Ground rice pudding; currant pie.

Corned fillet of veal; clam pie; stewed peas; spinach; beans; asparagus--Gooseberry pudding; green fritters.

Roast beef; stewed sweetbreads with oysters; beans; peas; asparagus--Gelatine blanc-mange; gooseberry fool.

Halibut cutlets; stewed lamb; peas; beans; asparagus; beets--Maccaroni pudding; currant pie.

Boiled ham; fowl and oysters; asparagus; spinach; peas--Gooseberry pie; custards.

Green pea soup; chicken pie; broiled ham; peas; asparagus; beans--Biscuit pudding; gooseberry fool.

FAMILY DINNERS FOR SUMMER--VERY NICE.--Fresh salmon stewed; roast ducks with stewed currant sauce; beans; peas; turnips--Cherry pie; custards.

Clam soup; roast fowls; peas; turnips; beans--Raspberry charlotte; green fritters.

Boiled ham; sweetbreads with cauliflowers; lima beans; tomatoes; baked egg-plant--Sunderlands; strawberries and cream.

Roast fillet of veal; smoked tongue; lima beans; tomatoes; stewed egg-plant--Sweet potatoe pudding; flavoured curds and whey.

Baked salmon; terrapin veal; chicken pie; sweet potatoes; lima beans; tomatoes--Charlotte pudding; strawberries and cream.

Chickens stewed whole; boiled ham; summer cabbage; beans; sweet potatoes--Maccaroni pudding; raspberries and cream.

Roast beef; fried chickens; cauliflowers; tomatoes; lima beans; sweet potatoes--Cherry pie; custards.

Roast ducks with currant sauce; smoked tongue; stewed onions; lobster salad; stewed beans; peas--Boiled lemon pudding; strawberries and cream.

Boiled ham; tomato chickens; beans; turnips; egg-plant; sweet potatoes--Sweet potatoe pudding; raspberries and cream.

Clam pie; stewed wild ducks; sweet potatoes; turnips; squashes; egg-plant--Peach pie; custards.

Salmon cutlets; chicken pie; smoked tongue; lima beans; sweet potatoes; squashes--Sweet potatoe pudding; floating island.

Chicken gumbo; boiled ham; young corn omelet; lima beans; sweet potatoes--Peach pie; flavoured curds and whey.

Roast pig with apple sauce; chicken pie; lima beans; tomatoes; young corn omelet--Charlotte pudding; custard.

Ochra soup; roast beef; tomatoes; lima beans; squashes; turnips--Squash pudding; fritters.

Stewed sea-bass; boiled ham; clam fritters; sweet potatoes; tomatoes; lima beans--Peach pie; boiled custard.

Baked salmon-trout; pigeon pie; tomatoes; lima beans; sweet potatoes; cucumbers--Sweet potatoe pudding; peaches and cream.

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_Sea-shore dinner._--Oyster soup; clam pie; stewed rock-fish; crabs; mashed potatoes--Boiled lemon pudding.

VERY NICE AUTUMN DINNERS FOR FAMILIES.--Autumn soup; Roast fowls; smoked tongue; lima beans; squashes; sweet potatoes--Sweet potatoe pudding; apple pie.

Italian pork; roast ducks with apple sauce; squashes; egg-plant; lima beans--Peach pie; gelatine custard.

Oyster soup; roast beef; sweet potatoes; squashes; egg-plant; lima beans--Quince pudding; bread fritters.

Sea-bass with tomatoes; boiled ham; pigeon pie; sweet potatoes; stewed red cabbage; lima beans--Squash pudding; preserved peaches.

Ham pie; sweetbreads with oysters; sweet potatoes; lima beans; egg-plant--Boiled lemon pudding; preserved quinces.

Rabbit soup; roast beef; cold-slaw; lima beans; tomatoes; sweet potatoes--Sago pudding; preserved tomatoes.

Roast pork with apple sauce; sweet potatoes; lima beans; egg-plant--Sweet potatoe pudding; fritters.

Boiled ham; roast fowls; stewed red cabbage; turnips; sweet potatoes; lima beans--Squash pudding; apple pie.

Roast fillet of veal; cold ham; broccoli; turnips; lima beans; sweet potatoes--Baked rice pudding; preserved peaches.

Stewed pork with sweet potatoes; fried rabbits; onions; turnips; lima beans--Peach pudding; custards.

Roast goose with apple sauce; smoked tongue; onions; turnips; lima beans; sweet potatoes--Eve’s pudding; floating island.

Oyster soup; chicken pie; beef-steaks; onion sauce; tomatoes; turnips; sweet potatoes--Sweet potatoe pudding; preserved peaches.

Roast fowls; corned beef; stewed red cabbage; turnips; tomatoes--Apple custard; preserved tomatoes.

Boiled rock-fish; roast pork with apple sauce; sweet potatoes; turnips; tomatoes--Baked apple pudding; fritters.

Oyster soup; venison steaks; tomato sweetbreads; turnips; sweet potatoes--Pumpkin pudding; preserved tomatoes.

Venison pie; smoked tongue; broccoli; sweet potatoes; turnips; winter-squash--Eve’s pudding; fritters.

Roast venison; oyster fritters; turnips; sweet potatoes; winter-squash--Apple pie; boiled custard.

Ochra soup; roast fowls; smoked tongue; turnips; sweet potatoes; broccoli--Pumpkin pudding; baked pears.

WINTER DINNERS FOR FAMILIES--VERY NICE.--Winter soup; roast beef; stewed onions; cold-slaw; turnips--Apple pie; custards.

Boiled ham; oyster pie; turnips; parsnips; stewed pumpkin--Baked rice pudding; preserved tomatoes.

Chicken pot-pie; oyster fritters; turnips; parsnips; beets--Pumpkin pudding; preserved peaches.

Boiled turkey with oyster sauce; smoked tongue; turnips; salsify; beets--Cranberry pie; custards.

Roast fowls with cranberry sauce; oyster fritters; turnips; beets; winter-squash--Potatoe pudding; preserved quinces.

Bean soup; roast pork with apple sauce; turnips; pumpkin; beets--Pumpkin pudding; preserved tomatoes.

Roast beef; scolloped oysters; turnips; parsnips; stewed beets; winter-squash--Cranberry pie; boiled custard.

Pease soup; roast fowls; turnips; beets; cold-slaw; hominy; winter-squash--Squash pudding; baked apples.

Roast turkey with cranberry sauce; boiled ham; winter-squash; turnips; salsify--Mince pudding; lemon custards.

Ham pie; oyster fritters; turnips; winter-squash; salsify; stewed beets--Raisin pudding; baked pears.

Venison soup; roast fowls; stewed beets; turnips; winter-squash--Sago pudding; baked apples.

Roast venison with currant jelly; chicken curry; turnips; winter-squash; salsify--Cranberry pie; custards.

Roast fowls; boiled corned beef; cabbage; carrots; parsnips; turnips--Apple pie; boiled custard.

Roast beef; stewed fowls; cold-slaw; stewed beets; turnips; hominy; salsify--Plum pudding; cranberry pie.

Soup à la Julienne; roast goose with apple sauce; scolloped oysters; turnips; stewed onions; stewed beets--Pumpkin pudding; preserved pears.

Roast mutton; chicken curry; cold-slaw; beets; turnips; stewed pumpkin--Eve’s pudding; baked apples.

Venison pasty; fricasseed chickens; turnips; salsify; winter-squash--Plum pudding; preserved tomatoes.

Roast beef; fricasseed fowls; cold-slaw; beets; turnips; winter-squash--Mince pie; custards.

Boiled turkey with oyster sauce; boiled ham; stewed beets; turnips; cold-slaw--Pumpkin pudding; baked apples.

Bean soup; cold ham; roast fillet of veal; stewed beets; turnips; winter-squash--Mince pie; boiled custard.

A-la-mode beef; scolloped oysters; turnips; carrots; beets; cold-slaw--Carrot pudding; preserved pears.

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_Christmas and New Years’ dinners._--Boiled turkey with oyster sauce; two roast geese with apple sauce; roasted ham; chicken pie; stewed beets; cold-slaw; turnips; salsify; winter-squash--Plum pudding; mince pie; lemon custards; cranberry pie.

Roast turkey with cranberry sauce; boiled fowls with celery sauce; boiled ham; goose pie; turnips; winter-squash; salsify; cold-slaw; beets--Mince pudding boiled; lemon pudding baked; pumpkin pudding.

Mock turtle soup; roast turkey with cranberry sauce; boiled turkey with celery sauce; roasted ham; smoked tongue; chicken curry; oyster pie; beets; cold-slaw; winter-squash; salsify; fried celery--Plum pudding; mince pie; calves’-feet jelly; blanc-mange.

COMPANY DINNERS--SPRING.--1. Oyster soup; boiled sheep’s-head fish; roasted ham; white fricassee; chickens stewed whole; terrapin veal; sweetbread croquettes; asparagus; stewed peas; stewed spinach; fried celery; maccaroni--Lemon pudding; almond pudding; calves’-feet jelly; vanilla ice-cream.

2. Maccaroni soup; stewed rock-fish; boiled ham; brown fricassee; veal rissoles; chicken rice pudding; larded sweetbreads; asparagus loaves; asparagus omelet; French spinach; French peas; stewed beets--Rhubarb cups; transparent pudding; charlotte russe; lemon ice-cream.

3. French white soup; baked sheep’s-head fish; boiled ham; lamb cutlets, the French way; roasted sweetbreads; beef’s tongue stewed; French chicken pie; maccaroni; stewed peas; stewed beans; asparagus; stewed spinach--Omelet soufflé; orleans pudding; blanc-mange; orange ice-cream.

4. Fine clam soup; halibut cutlets; roasted ham; brown fricassee; broiled sweetbreads; pigeon pie; lobster rissoles; asparagus omelet; maccaroni; lettuce peas; asparagus; French spinach; potatoe snow--Boiled almond pudding; sweetmeat fritters; vanilla flummery; cake syllabub.

5. Green pea soup; stewed sea-bass; French ham pie; baked tongue; cutlets à la Maintenon; fricasseed chickens; maccaroni; asparagus; stewed peas; stewed beans--Marietta pudding; Spanish blanc-mange; calves’-feet jelly; lemon ice-cream.

6. Asparagus soup; stewed halibut; roasted ham; chicken curry; fricasseed sweetbreads; terrapin veal; chicken patties; maccaroni; lettuce peas; potatoe snow; stewed beans; stewed beets--Lady’s pudding; green custard; wine fritters; gooseberry water-ice.

7. Friar’s chicken; halibut cutlets; boiled ham; French chicken pie; sweetbread croquettes; lamb cutlets, French way; lobster patties; Columbus eggs; French peas; stewed beans; stewed beets; potatoe snow--Orleans pudding; orange tarts; pistachio cream; iced jelly.

8. Rich veal soup; stewed carp; boiled ham; sweetbreads stewed with oysters; roast ducks; soft crabs; chicken rice pudding; stewed peas; stewed beans; stewed beets; potatoe snow--Maccaroni pudding; red custard; chocolate cream; almond ice-cream.

COMPANY DINNERS--SUMMER.--1. Duck soup; fresh salmon stewed; roasted ham; French chicken pie; veal olives; sweetbreads with cauliflowers; baked clams; stewed lobster; fried artichokes; scolloped tomatoes; lettuce peas; stewed beans; lettuce chicken salad--Pine-apple pudding; currant ice; iced jelly; strawberries and cream.

2. Pigeon soup; cream trout; baked tongue; terrapin veal; clam sweetbreads; chicken curry; roast ducks; fried cauliflower; French peas; stewed beans; lobster salad--Lady’s pudding; pine-apple tarts; raspberry charlotte; strawberry ice-cream.

3. The best clam soup; roasted salmon; boiled ham; rice pie; tomato chickens; sweetbread croquettes; veal olives; lobster patties; cauliflower maccaroni; lima beans; stuffed egg-plant; sweet potatoes--Charlotte russe; cherry water-ice; vanilla blanc-mange; iced jelly.

4. Lobster soup; baked salmon-trout; tongue pie; roast ducks; fricasseed chickens; sweetbreads with cauliflowers; reed-birds; lettuce peas; stewed beans; stewed beets; Sydney Smith’s salad--Almond pudding; orange pudding; vanilla ice-cream; Spanish blanc-mange.

5. Maccaroni soup; salmon steaks; French ham pie; chickens stewed whole; white fricassee; lobster rissoles; tomato sweetbreads; lima beans; sweet potatoes; young corn omelet; potatoe snow; fried cauliflower; salad--French charlotte; vanilla blanc-mange; lemon custards; raspberry ice-cream.

6. Rich white soup; boiled salmon; roasted ham; stewed ducks; boiled fowls; plovers; scolloped tomatoes; lima beans; sweet potatoes; cauliflower omelet; lobster salad--Marietta pudding; raspberry charlotte; iced jelly; pistachio cream.

7. Normandy soup; roasted salmon; boiled ham; French chicken pie; brown fricassee; sweetbreads with cauliflowers; lobster patties; birds with mushrooms; lima beans; scolloped tomatoes; sweet potatoes; turnips; stewed egg-plant; salad--Orleans pudding; maccaroni pudding; Spanish blanc-mange; peach ice-cream.

8. Mock turtle soup; baked salmon; roasted ham; tongue pie; fricasseed chickens; stewed ducks; plovers; clam sweet breads; broccoli and eggs; sweet potatoes; onion custard; lima beans; salad--Orange tarts; charlotte russe; maccaroni blanc-mange; Marlborough pudding; lemon ice-cream.

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_Sea-shore dinner._--Clam soup; roast salmon; boiled ham; sea-coast pie; stewed oysters; fried oysters; stewed lobster; crabs; baked clams; mashed potatoes--Biscuit pudding; sweetmeat fritters; cake syllabub; orange flummery.

COMPANY DINNERS--AUTUMN.--1. Mock turtle soup; stewed rock-fish; roasted ham; boiled fowls; stewed ducks; fried rabbits; stuffed egg-plant; broccoli and eggs; fried artichokes; stewed mushrooms; potatoe snow; sweet potatoes--Chocolate pudding; meringued apples; cake syllabub; peach ice-cream.

2. Venison soup; baked salmon-trout; boiled ham; French chicken pie; roast ducks with cranberry sauce; veal olives; sweetbread omelet; stewed red cabbage; turnips; onion custard; sweet potatoes--Boiled almond pudding; orange tarts; sweetmeat fritters; vanilla ice-cream.

3. Rich brown soup; sea-bass with tomatoes; ham pie; fricasseed chickens; roast goose with apple sauce; oyster omelet; birds with mushrooms; scolloped tomatoes; cold-slaw; sweet potatoes; broccoli and eggs; fried artichokes; onion custard--Lady’s pudding; sweetmeat tarts; lemon custards; almond ice-cream.

3. Normandy soup; stewed rock-fish; tongue pie; roast fowls; partridges in pears; stewed ducks; oyster loaves; lima beans; tomatoes broiled; stewed mushrooms; cold-slaw; sweet potatoes--Orleans pudding; orange custards; Spanish blanc-mange; vanilla ice-cream.

4. Soupe à la Julienne; cream trout; roasted ham; stewed wild ducks; tomato sweetbreads; French oyster pie; white fricassee; mushroom omelet; stewed red cabbage; lima beans; winter squash; sweet potatoes; turnips--Marrow pudding; lemon custards; meringued apples; peach ice-cream.

5. The best oyster soup; stewed rock-fish; boiled ham; roast wild ducks with currant jelly; chicken rice pudding; birds in a grove; terrapin veal; sweetbread croquettes; turnips; sweet potatoes; onion custard; broiled tomatoes--Vanilla flummery; omelet soufflé; sweetmeat tarts; lemon ice-cream.

6. Meg Merrilies soup; boiled rock-fish; roasted ham; stewed wild ducks; French oyster pie; roasted pheasants; Columbus eggs; mushroom omelet; lima beans; sweet potatoes; turnips; winter-squash; beets--Orange flummery; sweet potatoe pudding; calves’ feet jelly; lemon ice-cream.

7. Rich white soup; sea-bass with tomatoes; baked tongue; roast goose with apple sauce; fricasseed fowls; venison steaks with currant-jelly; oyster omelet; broiled mushrooms; turnips; sweet potatoes; winter-squash; lima beans--Cocoa-nut pudding; sweetmeat tarts; lemon custards; chocolate ice-cream.

8. Hare or rabbit soup; stewed rock-fish; boiled ham; pigeon pie; roast fowls; brown fricassee; partridges in pears; woodcocks; oyster loaves; turnips; sweet potatoes; winter-squash; beets; cold-slaw--Sweet potatoe pudding; orange tarts; whipped cream; Spanish blanc-mange.

COMPANY DINNERS--WINTER.--1. Mulligatawny soup; fresh cod-fish fried; boiled ham; roast turkey with cranberry sauce; fowls stewed whole; oyster pie; potatoe snow; turnips; parsnips; winter-squash--Cocoa-nut pudding; lemon pudding; mince-pie; calves’ feet jelly.

2. Clear gravy soup; stewed rock-fish; roasted ham; boiled turkey with oyster sauce; venison pie; brown fricassee; sweet potatoes; turnips; parsnips; beets--Orange pudding; almond pudding; meringued apples; chocolate cream.

3. Venison soup; fresh cod-fish boiled; smoked tongue; pair of roast geese with apple sauce; oyster pie; French stew of rabbits; turnips; potatoe snow; parsnips; onion custard; beets--Transparent pudding; orange tarts; mince-pie; floating island.

4. Mock turtle soup; boiled rock-fish; ham pie; smoked tongue; roast turkey with cranberry sauce; boiled fowls with celery sauce; oyster loaves; sweetbread croquettes; turnips; parsnips; beets; maccaroni--Charlotte russe; mince-pie; calves’ feet jelly; blanc-mange.

5. Rich brown soup; fresh cod-fish stewed; boiled ham; venison roasted; red-head ducks with currant jelly; oyster patties; veal rissoles; turnips; parsnips; beets; winter-squash; cold-slaw--Mince-pudding; omelet soufflé; orange flummery; vanilla ice-cream.

6. Rich white soup; fresh cod-fish fried; roasted ham; venison pie; boiled turkey with oyster sauce; partridges in pears; chicken rice pudding; potatoe snow; beets; turnips; winter-squash; stewed red cabbage--Plum pudding; chocolate blanc-mange; cocoa-nut cream; apple-jelly.

7. Meg Merrilies soup; stewed rock-fish; boiled ham; canvas-back ducks roasted; French oyster pie; fricasseed chickens; veal olives; winter-squash; potatoe snow; beets; turnips; maccaroni--Orange pudding; cocoa-nut pudding; cake syllabub; chocolate ice-cream.

8. Maccaroni soup; fresh cod-fish stewed; smoked tongue; canvas-back ducks stewed; partridge pie; fricasseed fowls; stewed sweetbreads with oysters; turnips; potatoe snow; parsnips; beets; cold-slaw--Orleans pudding; Italian charlotte; apple compote; orange-jelly.

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_Christmas dinners._--Mock turtle soup; stewed rock-fish; roasted ham; roasted venison with currant-jelly; boiled turkey with oyster sauce; roast geese with apple sauce; French oyster pie; fricasseed chickens; potatoe snow; parsnips; beets; winter-squash; cold-slaw--Plum pudding; mince-pies; orange tarts; cream cocoa-nut pudding; Spanish blanc-mange; apple-jelly; vanilla ice-cream.

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_New Year’s dinner._--Venison soup; stewed fresh cod; boiled ham; roasted turkey with cranberry sauce; roast goose with apple sauce; partridge pie; winter-squash; beets; potatoe snow; cold-slaw--Columbian pudding; lemon tarts; charlotte polonaise; vanilla blanc-mange; trifle.

LARGE DINNER PARTIES.--1. _Spring._--Rich brown soup at one end; rich white soup at the other; two dishes of sheep’s-head fish, one baked, one stewed, or else baked salmon-trout and cream trout; roasted ham; smoked tongue; chickens stewed whole; roast ducks with cranberry-jelly; sweetbreads with oysters; terrapin veal; white fricassee; brown fricassee; sweetbread croquettes; lobster rissoles; oyster loaves; lobster patties; asparagus loaves; French spinach; French peas; cauliflower maccaroni; stewed beans; fried cauliflower; fried artichokes; stewed spinach; asparagus omelet; cauliflower omelet--Columbian pudding; orange tarts; lemon tarts; charlotte polonaise; green custard; red custard; pistachio cream; maccaroon blanc-mange; vanilla blanc-mange; gooseberry-water ice; currant-water ice; almond ice-cream; calves’ feet jelly.

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2. _Summer._--Turtle soup; fresh salmon stewed; salmon steaks; baked turtle; boiled ham; baked tongue; roast ducks with cherry-jelly; chicken curry; chicken patties; sweetbreads and cauliflowers; tomatoe sweetbreads; lobster pie; stewed lobster; birds in a grove; thatched house pie; plovers roasted; rice pie; mushroom omelets; broccoli and eggs; fried artichokes; stewed peas; stewed beans; stewed beets; potatoe snow; lettuce peas; scolloped tomatoes; mashed sweet potatoes; stuffed egg-plants; stewed egg-plant; Sydney Smith’s salad--Pine-apple tarts; lady’s pudding; transparent pudding; marmalade puddings; French charlotte; Italian charlotte; iced jelly; vanilla blanc-mange; almond blanc-mange; orange ice-cream; strawberry ice-cream.

* * * * *

3. _Autumn._--Meg Merrilies soup; sea-bass with tomatoes; salmon-trout; roasted ham; smoked tongue; roast fowls; partridge pie; birds with mushrooms; partridges in pears; terrapin; young geese with apple sauce; tongue pie; chicken gumbo; woodcocks roasted; rice croquettes; Columbus eggs; onion custard; mushroom omelet; cauliflower omelet; scolloped tomatoes; baked egg-plant; potatoe snow; lima beans; fried sweet potatoes; mashed sweet potatoes--Cream cocoa-nut pudding; chocolate pudding; sweet omelet; preserved pine-apple; preserved citron-melon; Spanish blanc-mange; calves’ feet jelly; meringued apples; orange-water ice; peach ice-cream; biscuit ice-cream.

* * * * *

4. _Winter._--Mock turtle soup; oyster soup; rock-fish stewed; fresh cod-fish fried; boiled ham; baked tongue; roast turkey with cranberry-jelly; boiled turkey with oyster sauce; roasted canvas-back ducks with currant-jelly; stewed canvas-back ducks; partridges in pears; salmi of partridges; French oyster pie; turnips; potatoe snow; winter-squash; fried salsify; fried celery; onion custard--Plum pudding; mince-pie; charlotte polonaise; charlotte russe; calves’ feet jelly; pistachio cream; cocoa-nut cream; chocolate ice-cream; orange ice-cream.

TEA PARTIES.--Have black tea, green tea, and coffee. Immediately after the first cups are sent in, let fresh tea be put into the pots, that the second cups may not be weaker than the first. With the cream and sugar, send round a small pot of boiling water to weaken the tea of those who do not like it strong; or for the convenience of ladies who drink only milk and water, and who otherwise may cause interruption and delay by sending out for it. When tea is handed round, it is not well to have hot cakes with it; or any thing that is buttered, or any sort of greasy relishes. Such things are frequently injurious to the gloves and dresses of the ladies, and can well be dispensed with on these occasions. It is sufficient to send round a waiter with large cakes of the _best_ sort, ready sliced but the slices not taken apart. There should be an almond sponge-cake for those who are unwilling to eat cakes made with butter.

Immediately on tea being over, let the servants go round to all the company with waiters having pitchers of cold water and glasses, to prevent the inconvenience of ladies sending out for glasses of water.

In less than an hour after tea, lemonade should be brought in, accompanied by baskets of small mixed cakes, (maccaroons, kisses, &c.,) which it is no longer customary to send in with the tea. Afterwards, let the blanc-mange, jellies, sweetmeats, ice-creams, wines, liquors, &c., be handed round. Next, (after an hour’s interval,) the terrapin, oysters, and chicken salad, &c. These are sometimes accompanied by ale, porter, or cider; sometimes by champagne. At the close of the evening, it is usual to send round a large plum-cake.

If the plan is to have a regular supper table, it is not necessary to send in any refreshments through the evening, except lemonade and little cakes.

When the company is not very numerous, and is to sit round a tea-table, waffles or other hot articles may there be introduced. Take care to set a tea-table that will certainly be large enough to accommodate all the guests without crowding them.

SUPPER DISHES FOR A LARGE COMPANY.--[392-*]Boned turkey with jelly; partridge pie; game dressed in various ways; cold ham glazed thickly all over with a mixture of bread-crumbs, cream, and yolk of egg; two smoked tongues, one placed whole in the centre of the dish, the other cut into circular slices and laid round it; cold alamode beef; French chicken salad; Italian chicken salad; marbled veal; potted lobster; pickled lobster; terrapins; cream oysters; fried oysters; pickled oysters; oyster patties; biscuit sandwiches; charlotte polonaise; charlotte russe; French charlotte; calves’ feet jelly; trifle; Spanish blanc-mange; chocolate blanc-mange; coffee blanc-mange; maccaroon blanc-mange; vanilla blanc-mange; pistachio cream; cocoa-nut cream; chocolate cream; vanilla cream; lemon custards; orange custards; green custard; red custard; meringued apples; whipt cream meringues; iced grapes; orange-water ice; damson-water ice; vanilla ice-cream; lemon ice-cream; almond ice-cream; chocolate ice-cream; biscuit ice-cream; maccaroon ice-cream; preserved pine-apple; preserved citron-melon; preserved limes; preserved oranges; brandy peaches; brandy green gages; port wine-jelly; pink champagne-jelly; frozen punch, &c.; plum-cake; lady-cake; almond sponge-cake; frothed chocolate with dry toast.

[392-* From these may be selected supper dishes for a small
assemblage, or for a company of moderate size.]

* * * * *

An elegant supper table may be decorated with a profusion of real flowers tastefully disposed in pyramids and other forms; or with the sugar temples, obelisks, pagodas, baskets, &c., made by the confectioners. Unless at a very large and splendid supper it is bad taste to introduce these sugar ornaments.

OYSTER SUPPERS.--It is customary at oyster suppers to have a great portion of the oysters roasted in the shell and brought in on large dishes “hot and hot.” Near every two chairs should be placed a small bucket to receive the shells. An oyster knife, and a clean coarse towel must be laid beside every plate, for the purpose of opening the oysters; an office that is usually performed by the gentlemen. The oysters should all be of the largest and best kind. Besides those that are roasted, there should be other dishes of them, fried, stewed, and pickled. Also, oysters in pies or patties;--cold-slaw; beets; pickles; and celery; bread in the form of rolls; and butter made up into handsome basket or pine-apple shapes. Ale and porter are frequently introduced at oyster suppers.

ADDITIONAL RECEIPTS.

BUENA VISTA CAKE.--Put half a pound of powdered white sugar into a deep pan, and cut up in it half a pound of fresh butter. Stir them together hard, till perfectly light. Add a nutmeg powdered. (This cake should be highly-flavoured with nutmeg.) Beat four eggs in a shallow pan, till they are very thick and smooth. Then stir them, gradually, into the pan of beaten butter and sugar; in turn with three-quarters of a pound of sifted flour. Add a wine-glass of rose-water. Have ready three large wine-glasses of cream or rich milk, divided equally in two portions, and put into two cups. Take one yeast-powder, of the very best sort; dissolve in one cup of the cream, the contents of the blue paper, (or the carbonate of soda,) and in the other cup the contents of the white paper, (tartaric acid,) and mix the first with the cake-batter; and then, immediately after, stir in the other, lightly and slowly. Transfer the batter to a large well-buttered square pan, and set it immediately into a brisk oven. Bake it steadily an hour, or more. If not thoroughly baked, it will be heavy. When cool, cut it into squares, and sift powdered sugar over it. It will be still better to ice it, adding rose-water or lemon-juice to the icing. It is best when fresh, the day it is baked; though very good the following day.

This cake will be found excellent, if the foregoing directions are _exactly_ followed. If wanted fresh for tea, at a short notice, it can be made and baked in two hours. For instance, if commenced at five o’clock in the afternoon it may be on the table at seven. The above quantity of ingredients will make enough to fill a large cake-basket.

If you wish to have a large Buena Vista cake baked in a loaf, take double the above quantity of ingredients, viz., one pound of butter, one pound of powdered sugar, a pound and a half of flour; eight eggs, two nutmegs, and two wine-glasses of rose water; six wine-glasses of cream or milk, and two yeast-powders; that is, two of the blue papers and two of the white. Put the mixture into a circular pan, and setting it directly in a brisk oven bake it from four to five hours in proportion to its thickness, keeping up a steady heat all the time. When done, ice and ornament it; flavouring the icing with rose or lemon. One of the decorations should be the words Buena Vista.

All cakes that have milk or cream in them require longer baking than those that have not; and the heat of the oven must be well kept up.

YEAST-POWDERS.--Get at a druggist’s a pound of super-carbonate of soda, and three-quarters of a pound of tartaric acid. Both these articles must be of the very best quality. Prepare an equal number of square blue papers, and square white papers; nicely folded. To be very accurate, weigh the articles alternately. In every blue paper put a hundred grains of the super-carbonate of soda, and in each white paper ninety grains of tartaric acid; and then fold them up so as to secure their contents. If you have not suitable scales and weights, you may guess tolerably well at the proportions of the articles by measuring a full tea-spoonful of the soda for each blue paper, and three-quarters of a tea-spoonful of the acid for each white paper. Put them up in boxes, and keep them in a dry place. The contents of one blue paper and of one white paper are considered as one yeast-powder; half the contents of each paper are called half a yeast-powder.

Yeast-powders of themselves have not sufficient power to raise bread or cakes so as to make them light enough to be wholesome. They should only be employed when real yeast, or eggs, are also used. Then they add greatly to the lightness of the cake. They are also an improvement to batter puddings. They must always be added at the last.

To use them, dissolve first the soda in a wine-glass and a half of milk or lukewarm water, and when thoroughly melted, stir it into the batter. Then melt in another cup the acid, with a similar quantity of milk or water, and stir it in at the last.

These powders entirely destroy the flavour of lemon or orange-juice. But they will convert sour milk into sweet. A yeast-powder added to buckwheat batter that has already been raised by real yeast, will render it surprisingly light. One blue and one white powder will suffice for two quarts of batter.

FINE WAFER CAKES.--Wash and squeeze half a pound of fresh butter in a pan of cold water. Then take it out, and cut it up in another pan, into which you have sifted half a pound of powdered white sugar; and stir them together with a spaddle (a round stick flattened at one end) till they are very light and creamy. Then stir in half a grated nutmeg, a small tea-spoonful of powdered mace, a glass of sherry or Madeira, and a glass of rose or lemon brandy. Put the whites of four eggs into a deep plate, beat them to a stiff froth with a whisk, and add the beaten white of eggs gradually to the mixture. Lastly, stir in as much sifted flour as will make a light soft dough or paste. Divide it into equal portions; flour your hands, and roll each portion in your palms till it becomes round like a small dumpling. Then having heated the wafer-iron, butter the inside, and put in one of the dumplings, making it to fit well. Put the wafer-iron into a clear hot fire, and bake each cake five minutes. When done, take them out carefully and lay them separately on an inverted sieve to cool.

This mixture may be more easily baked in thin flat cakes. Roll out the dough into a thin sheet, and then cut it into round cakes with the edge of a tumbler, or with a tin cutter of that circumference. Butter large square iron pans, and lay the cakes in them, but not so close as to touch. Put them into a quick oven, and bake them brown.

LANCASTER GINGERBREAD.--Cut up a quarter of a pound of fresh butter into two pounds of sifted flour; rub it well in, and add a small teacup of ground ginger, and a tea-spoonful of powdered cinnamon. Stir in a pint and a half of West India molasses, and milk enough to make it into a thick batter. Lastly, add a tea-spoonful of soda dissolved in a little tepid water; and immediately after dissolve in another cup a salt-spoonful of tartaric acid, and stir that in. Stir the whole very hard. Butter square pans, put into them the mixture, and bake it well; seeing that the oven is not so hot as to scorch it. It requires very long baking. When cool, cut it into squares.

Never put allspice into gingerbread or any other cake. It communicates a disagreeably bitter taste. Allspice is now rarely used for any purpose; cloves being far better. Either of them will considerably darken the colour of the cake.

WARM ICING FOR CAKES.--Beat to a stiff froth the whites of four eggs; then beat into them, gradually, (a spoonful at a time,) a pound of finely-powdered loaf-sugar. Next put the beaten white of egg and sugar into a very clean porcelain-lined kettle, (or something that will not discolour it,) and boil and skim it till the scum ceases to rise. Then remove it from the fire; and while it is warm, stir in the juice of two large lemons or oranges, or a tea-spoonful of extract of roses, or a wine-glass of rose-water, or a large table-spoonful of extract of vanilla. Have ready your cake, which must first be dredged with flour all over, and the flour wiped off with a clean cloth. This will make the icing stick. With a spoon, place a large portion of the warm icing on the centre of the top of the cake; and then with a broad-bladed knife, (dipped now and then into a bowl of cold water) spread it thick and evenly all over the surface. When done, let it dry gradually. It is best that the cake, when iced, should be warm from the oven.

This warm icing is now much in use. It spreads easily; rises up high and thick in cooling; and has a fine gloss on the surface.

To give it a fine red or pink colour, use cochineal. For green colouring, pound in a mortar some raw spinach till you have extracted a tea-cup full of green juice. Put the juice into a very clean porcelain or earthen pan, set it over the fire, and give it one boil up, (not more,) and when cold it will be fit for use. This is the best way of preparing green colouring for all culinary purposes.

CINNAMON BREAD.--On a bread-baking day, (having made more than your usual quantity of wheat bread,) when the dough has risen quite light, so as to be cracked all over the surface, take out as much as would suffice for a moderate-sized loaf, (for instance, a twelve-cent one,) and make it into a large round cake. Having dissolved a yeast-powder in two separate cups in a little lukewarm water, the carbonate of soda in one cup, and the tartaric acid in another, mix the first with the dough of the cake, and then mix in the second. Have ready a half-pint of brown sugar, moistened with fresh butter, so as to make it a thick stiff paste, and flavoured with a heaping table-spoonful of powdered cinnamon. Make deep cuts or incisions, at equal spaces, over the cake, and fill them with the above mixture, pressed in hard; and pinch the dough with your thumb and finger, so as to close up each cut, to prevent the seasoning from running out. Set it immediately into the oven with the other bread, and bake it thoroughly. When cool, brush it over with white of egg, in which some sugar has been melted.

This is an excellent plain cake for children, and can be prepared any bread-baking day.

It is much improved by mixing with the dough two large heaped table-spoonfuls of butter that has been melted in a teacup of warm milk, and also one or two beaten eggs. Do this before you add the yeast-powder.

SNOW CREAM.--Take a large pint of very rich cream, and half a pound of the best loaf-sugar, powdered. Rub off, on a lump of sugar, the yellow rind of three large lemons or oranges, (or, four or five, if small;) scraping it off the sugar with a teaspoon as you proceed, and transferring it to a saucer. Then powder this lump of sugar, and add it to the rest. Mix with the sugar the juice of the fruit, and the grated rind; and then mix the whole with two quarts of clean snow, in a broad pan. Set the pan into a tub, and pack it closely all round with coarse salt and snow; taking care that they do not quite reach to the edge of the pan, lest some of the salt should get in, and spoil the whole. While packed in the snow and salt, beat the mixture very hard till it is smooth and stiff. Then set it on ice; or in a very cold place, till wanted for use. Turn it out into a glass bowl.

This is a good and easy way of imitating ice-cream in families that are not provided with the regular apparatus of a freezer and moulds. The pint of cream must be very rich, and the flavouring very high. All flavouring loses much strength in freezing.

You may flavour it with vanilla, by boiling a vanilla bean in half a pint of milk, till the vanilla taste is well infused. Then strain the milk, and mix it with the cream. Or, instead of vanilla, you may boil in the milk a handful of shelled bitter almonds, or peach-kernels, to be afterwards strained out.

LEMON HONEY.--Take three large ripe lemons, (or four or five small ones,) and (having rolled them under your hand on a table, to increase the juice,) rub off on a piece of loaf-sugar the yellow rind or zest, scraping it up with a teaspoon as you proceed, and putting it aside on a saucer. Then squeeze the juice of the lemons through a strainer, upon a pound of loaf-sugar, (broken small or powdered,) and add the zest or grated rind. Cut up, among the sugar, a large quarter of a pound of the best fresh butter. Break six eggs into a shallow earthen pan, and beat them till as light as possible. Then mix in, gradually, the sugar and lemon, stirring all very hard. Put the whole into a porcelain-lined kettle; set it over a moderate fire that has no blaze, and (stirring it all the time) let it boil till it becomes of the consistence of very thick honey. If the weather is warm, you may add to its thickness by stirring in a table-spoonful of ground arrow-root, or of sifted flour. When done, put it warm into glass jars; cover them, closely, and seal the covers. It will keep in a cool dry place a month or more. If made in winter, it will continue good for two months.

ORANGE HONEY is made as above, except that you must have five or six oranges, all of the largest size, using the juice only and none of the rind. Orange peel will give it an unpleasant taste after it has been kept a few days.

RAISIN CURRANTS.--Strip as many ripe currants from the stems as will fill a quart measure when done. Put them into a porcelain-lined kettle; mash them, and add three quarters of a pound of sugar--brown will do. Prepare three quarters of a pound of the largest and best raisins, washed, drained, seeded, and cut in half. Or, use the small sultana or seedless raisins. When the currants and sugar have come to a boil, and been skimmed, mix in the raisins, gradually, and let them boil till quite soft; skimming the surface well; and after each skimming stir the whole down to the bottom of the kettle. When done, take it up in a deep dish, and set it to cool. This is a nice, plain dessert.

For a larger quantity, take two quarts of stripped currants; a pound and a half of sugar; and a pound and a half of raisins. None but raisins of the best quality should be used for this or any other purpose. Low-priced raisins are unwholesome, being always of bad quality.

CURRANT-RAISIN JAM.--Wash, drain, seed, and chop fine two pounds of the best bloom or muscatel raisins, and put them into a large pan till wanted. Having stripped them from the stems, squeeze through a linen bag into a large bowl as many ripe currants as will yield three quarts of juice. Sweeten this juice with two pounds and a half of sugar. Having put the minced raisins into a preserving kettle, pour the currant-juice over them, and give the whole a hard stirring. Set it over the fire, and boil and skim it, (stirring it down after skimming,) till it is thoroughly done, forming a thick smooth jam or marmalade. When cool, put it into jars. Cork them closely, covering the corks with paper tied down over the top, and set them away in a dry place. It is an excellent jam for common use, and very nice with cream.

TO KEEP PINE-APPLES, WITHOUT COOKING.--Take large fine pine-apples--the ripest you can procure. Pare and slice them thin, removing the hard core from the centre. Weigh the slices, and to each pound allow a pound of double-refined powdered loaf-sugar. Spread the slices on large flat dishes, with a layer of sugar both under and over them. Let them stand several hours; then put them up (without any cooking) in large glass tumblers, with the syrup that has issued from them; and put a thick layer of sugar at the top of each tumblerful. Cover the glasses closely, and tie a piece of bladder over each.

If the sugar is of the best quality, and the pine-apples ripe and without blemishes, they will keep perfectly well, done as above, and retain the flavour of the fruit better than when cooked. They must be kept in a dry cool place.

FINE PINE-APPLE MARMALADE.--Take pine-apples of large size, and as ripe as possible. Having removed the green leaves, cut each pine-apple (without paring) into four quarters; and then, with a large coarse tin grater, grate them down as near the rind as you can go. Do this in a large dish, carefully saving the juice. Then weigh the grated pine-apple, and to every pound allow three large quarters of a pound of the best double-refined loaf-sugar, finely powdered. Too much sugar will, after boiling, cause the marmalade to candy in the jars. Mix with the sugar the pine-apple and all its juice, and put them into a preserving kettle over a moderate, but very clear, fire. Boil them slowly together, skimming them when necessary, and frequently stirring them up from the bottom with a silver spoon. Let them boil till they become a very thick smooth mass, of a fine gold colour. Put the marmalade warm into glass jars. Lay upon the surface a double tissue paper, cut circular, and fitting exactly; then cover the jars, and tie a piece of bladder over each.

Instead of grating the pine-apple, you may pare, core, and cut it into small thin pieces; but it will require a longer time to boil, and will be less smooth and beautiful. With a coarse grater the trouble is not much.

MELON MARMALADE.--Take fine large citron melons, and cut them into quarters, having removed the seeds. Weigh the pieces, and to every pound allow a pound of the best double-refined loaf-sugar. To every three pounds of melon allow two lemons, and a tea-spoonful of ground white ginger. Then grate the melon slices on a coarse grater, but not too close to the rind. Grate off the yellow rind of the lemons, and add it with the ginger to the sugar, which must be finely powdered. Then mix the whole with the grated melons in a preserving kettle. Set it over a moderate fire, and boil, skim, and stir it till it is a very thick smooth jam. Put it warm into glass jars, or large tumblers; lay a double round of tissue paper on the surface of the marmalade; cover the jars closely, and tie a piece of bladder over each.

Pumpkin marmalade may be made in the above manner, omitting the ginger.

TOMATO MARMALADE.--Take large fully-ripe tomatoes, and scald them in hot water, so that the skins can be easily peeled off. Weigh the tomatoes; and to every pound, allow a pound of the best sugar; to every three pounds, two lemons and a small tea-spoonful of ground ginger. Grate off the yellow rind of the lemons, and mix it with the sugar and ginger; then add their juice. Put the tomatoes into a preserving kettle, and mash them with the back of a wooden ladle. Then mix in the sugar, &c., stirring the whole very hard. Set the kettle over a moderate fire, and boil it very slowly for three hours, till it is a smooth mass, skimming it well; and stirring it to the bottom after each skimming.

This is an excellent sweet-meat; and as the lemon must on no account be omitted, it should be made when lemons are plenty. The best time is the month of August, as lemons are then to be had in abundance, and the tomatoes are less watery than in the autumn months. For children it may be made with brown sugar, and with less lemon and more ginger. Like all preparations of tomato it is very wholesome.

YANKEE APPLE PUDDING.--Butter the bottom and inside of a deep tin pan. Pare, core, and quarter six or eight large, fine, juicy apples; and strew among them a heaped half-pint or more of broken sugar. Dissolve a tea-spoonful either of soda, sal-eratus, or pearlash, in a pint of _sour_ milk. The soda will take off entirely the acid of the milk, and render the whole very light. Stir the milk, and pour it among the apples. Have ready a good pie-crust, rolled out thick. Lay it over the top of the pan of apples, &c.; trim the edge nicely, and notch it neatly. Put the pudding into a hot oven, and bake it brown. It will require at least an hour, or more, according to its depth. Eat it warm.

This is a good plain family pudding. A similar one may be made of peaches; pared; stoned, and quartered.

[406-*]FILET GUMBO.--Cut up a pair of fine plump fowls into pieces, as when carving. Lay them in a pan of cold water, till all the blood is drawn out. Put into a pot, two large table-spoonfuls of lard, and set it over the fire. When the lard has come to a boil, put in the chickens with an onion finely minced. Dredge them well with flour, and season slightly with salt and pepper; and, if you like it, a little chopped marjoram. Pour on it two quarts of boiling water. Cover it, and let it simmer slowly for three hours. Then stir into it two heaped tea-spoonfuls of sassafras powder. Afterwards, let it stew five or six minutes longer, and then send it to table in a deep dish; having a dish of boiled rice to be eaten with it by those who like rice.

This gumbo will be much improved by stewing with it three or four thin slices of cold boiled ham, in which case omit the salt in the seasoning. Whenever cold ham is an ingredient in any dish, no other salt is required.

A dozen fresh oysters and their liquor, added to the stew about half an hour before it is taken up, will also be an improvement.

If you cannot conveniently obtain sassafras-powder, stir the gumbo frequently with a stick of sassafras root.

This is a genuine southern receipt. Filet gumbo may be made of any sort of poultry, or of veal, lamb, venison, or kid.

[406-* Pronounced Fee_lay_.]

FINE CABBAGE SOUP.--Take a fine large cabbage, and, after removing the outside leaves, and cutting the stalk short, divide the cabbage into quarters, more than half way down, but not quite to the stem. Lay the cabbage in cold water for half an hour or more. Then set it over the fire in a pot _full_ of boiling water, and let it boil for an hour and a half, skimming it frequently. Then take it out, drain it, and laying it in a deep pan, pour on _cold_ water, and let the cabbage remain in it till cold all through. Next (having drained it from the cold water) cut the cabbage into shreds or small pieces, and put it into a clean pot containing three pints of rich boiling milk, into which you have stirred a quarter of a pound of the best fresh butter; adding a very little salt and pepper. Boil it in the milk about two hours, or till thoroughly done, and quite tender. Then cut up some pieces of bread into small squares. Lay them in a tureen, and pour the soup upon them.

This, being made without meat, is an excellent soup for Lent or fast-days.

It is still better when cauliflowers or broccoli are substituted for cabbage; adding a few blades of mace, or some grated nutmeg.

EXCELLENT PICKLED CABBAGE.--Shred very fine, with a cabbage-cutter, a large fresh red cabbage. Pack it down (with a little salt sprinkled between each layer) in a large stone jar. The jar should be three parts full of the shred cabbage. Then tie up, in a bag of very thin clean muslin, two table-spoonfuls of whole black pepper; the same quantity of cloves; and the same of cinnamon, broken very small, but not powdered. Also a dozen blades of mace. Put two quarts of the best cider-vinegar into a porcelain-lined kettle; throw in the bag of spices, and boil it. Five minutes after it has come to a hard boil, take out the bag of spice, and pour the vinegar hot over the cabbage in the jar; stirring it up from the bottom, so that the vinegar may get all through the cabbage. Then lay the bag of spice on the top, and while the pickle is hot, cover the jar closely. It will be fit for use in two days.

If you find, after awhile, that the pickle tastes too much of the spice, remove the spice-bag.

You may pickle white cabbage in the same way; omitting the cloves, and boiling in the vinegar a second muslin bag, with three ounces of turmeric, which will give the cabbage a fine bright yellow colour. Having put up the cabbage into the jar, lay the turmeric-bag half way down, and the spice-bag on the top. But the turmeric-bag need not be put into the jar if the vinegar has sufficiently coloured the cabbage.

Small onions may be pickled, as above, with turmeric. Always, in preparing onions, for any purpose, peel off the thin outer skin.

MADEIRA HAM.--Take a ham of the very finest sort; a Westphalia one, if you can obtain it. Soak it in water all day and all night; changing the water several times. A Westphalia ham should be soaked two days and nights. Early in the morning of the day it is to be cooked, put it over the fire in a large pot, and boil it four hours, skimming it well. Then take it out; remove the skin, and put the ham into a clean boiler, with sufficient Madeira wine to cover it well. Boil, or rather stew it an hour longer, keeping the pot covered, except when you remove the lid to turn the ham. When well stewed take it up, drain it, and strain the liquor into a porcelain-lined saucepan. Have ready a sufficiency of powdered white sugar. Cover the ham all over with a thick coating of the sugar, and set it into a hot oven to bake for an hour.

Mix some orange or lemon-juice with the liquor, adding sugar and nutmeg. Give it one boil up over the fire, and serve it up in a tureen, as sauce to the ham.

What is left of the ham may be cut next day into thin slices, put into a stew-pan, with the remains of the liquor or sauce poured over it, and stewed for a quarter of an hour. Serve it up all together in the same dish. Instead of Madeira you may use champagne. Bottled cider is also a good substitute.

Fresh venison, pheasants, partridges, grouse, or any other game, (also canvas-back ducks,) cut up and stewed with a mixture of Madeira wine, orange, or lemon-juice, sugar, nutmeg, and a little butter will be found very fine. The birds should first be half roasted, and the gravy saved to add to the stew.