Chapter XIII: Part 13

3 lbs. of raw, lean veal, chopped fine.
½ lb. of fat salt pork, also minced.
1 small onion, minced.
A pinch of lemon peel.
2 lemons peeled and sliced.
3 eggs beaten light.
1 cup well-seasoned and strained tomato sauce.
Pepper and salt.
Rolled cracker.

Work meat, eggs, onion and seasoning up soft with the tomato-sauce, and stir in enough cracker to enable you to mould it with your hands. Press firmly into a wet bowl, and invert upon a pie-dish, withdrawing the bowl cautiously. Now, sift cracker-dust thickly all over it, and cover the top and half-way down the sides with thin slices of lemon. Bake one hour in a good oven; pick off the lemon with care and dispatch, and brown nicely on the upper grating of the oven. Serve in the pie-dish.

STEWED SQUASH.

Pare, slice, lay in cold water fifteen minutes. Cook tender in boiling water, salted, drain well, and mash with pepper, salt and butter, pressing out all the water.

STRING-BEANS.

See Receipt for Monday of this week.

RAW CUCUMBERS.

Pare and lay them in ice-water one hour, then slice and season to taste with vinegar, pepper and salt. Never omit the soaking in ice-water.

BANANAS AND ORANGES.

Serve in the same fruit-basket or dish.

CHERRIES.

Pile upon a lump of ice in a glass dish.

JULY.

First Week. Sunday.
——
Clear Sago Soup.
Larded Shoulder of Mutton. Scalloped Tomatoes.
Boiled Corn. New Potatoes—Stewed.
——
Raspberry and Currant Jelly with Whipped Cream.
Coffee and Sponge-Cake.
——

CLEAR SAGO SOUP.

Remove the fat from the surface of your cold “stock,” pour off without disturbing the sediment, and heat to a boil. Skim as long as the scum rises; then stir in the beaten white of an egg, and simmer, skimming well until it has brought up with it all the impurities, leaving the soup clear. Add half a cup of German sago, previously soaked two hours in a little water, and cook gently until this is melted; then serve.

LARDED SHOULDER OF MUTTON.

Cut half a pound of salt fat pork into narrow, long lardoons. Roll them in a mixture of pepper, allspice and vinegar. If you have no larding-needle, make incisions in the shoulder of mutton with a thin, narrow-bladed knife, and thrust in the strips of pork, leaving about a quarter of an inch projecting on the upper side. Put into a dripping-pan, pour two cupfuls of boiling water over it, in which has been mixed a glass of claret. Cover with another pan, and cook two hours, if the shoulder be of full size. Baste frequently—for an hour and a half with its own gravy—then three times with a mixture of melted butter and currant jelly, leaving off the upper pan that the meat may brown. Dish the meat; thicken the strained gravy with browned flour, and after one boil, serve in a boat. To save labor and time on Sunday, lard the meat over night.

SCALLOPED TOMATOES.

Skin and slice. Cover the bottom of a pie-dish (buttered) with dry crumbs; lay tomatoes over them. Season with pepper, salt, sugar and butter. Put alternate layers of crumbs and seasoned tomatoes until the dish is full, having crumbs on top. Bake, covered, half an hour, and brown slightly.

BOILED CORN.

Please see Thursday, Fourth Week in June.

NEW POTATOES—STEWED.

Rub or scrape off the skins; boil in hot salted water until done. Turn off the water and dry out on the range. Then crack each one by steady pressure with the back of a spoon, and drop into a saucepan containing a cup of hot milk, pepper, salt, chopped parsley, and a great spoonful of butter cut up in flour. Simmer five minutes, and pour into a vegetable dish.

RASPBERRY AND CURRANT JELLY WITH WHIPPED CREAM.

1 quart of red currants and the same of red raspberries.
2 cups of white sugar.
1 package Coxe’s gelatine, soaked in one cup of cold water.
1 cup of boiling water.
1 pint of whipped cream.

Crush the fruit and strain out every drop of juice through coarse muslin. Stir sugar, soaked gelatine, and boiling water together. When clear, strain into the fruit juice. Strain again through a flannel bag. Pour into a wet mould that has a cylinder in the centre. Do this on Saturday, and bury in the ice. On Sunday, turn out into a glass dish, fill the open centre with whipped cream, and pile more about the base.

First Week. Monday.
——
Jugged Soup.
Potato Batter Pudding. Mashed Squash.
Chopped Corn and Potatoes. Currant Jelly.
Corn-starch Custard.
——

JUGGED SOUP.

Early in the day put on the cracked bones from which you have cut the cold mutton, with refuse bits of skin, crisped meat, etc., into a soup-pot with three quarts of water, and boil at the back of the range down to two quarts. Strain; let the liquid cool to throw up the fat, and remove this. Have ready in a stone jar, with a top, six parboiled potatoes, sliced, laid upon slices of streaked pork, cut _very_ thin; upon this a sliced onion; next, three sliced tomatoes; then a sliced turnip; on this a cupful of green peas; three more tomatoes; then a quarter-cup of raw rice; cover this with a grated carrot, and this with another layer of sliced pork. Sprinkle a little salt and pepper, and a few dots of butter upon each layer of vegetables, and put upon the pork some chopped sweet herbs. Pour the cooled broth over all; put on the jar lid, with a paste of flour and water around the edge to exclude the air and keep in the steam, and set in a pan of boiling water in the oven. Leave it there as long as possible—four hours at the least. Pour into the tureen without further preparation.

POTATO BATTER PUDDING.

Mince and season your cold mutton, wet it with the remains of yesterday’s gravy and put into a bake-dish. Mash six boiled potatoes soft with butter; beat in two eggs; a heaping tablespoonful of prepared flour, and a cup of milk. Mix well, and pour over the mutton. Bake to a good brown in a moderate oven. One hour will be needed to cook it properly.

MASHED SQUASH.

See Receipt for Saturday of Third Week in June.

CHOPPED CORN AND POTATOES.

Cut the corn from the cobs left cold from yesterday and chop the cold new potatoes, also left over. Have ready in a frying pan a large spoonful of good dripping, well seasoned, and hot. Stir in corn and potatoes, and toss about until hot and glazed, but not browned. Serve in a deep dish.

CORN-STARCH CUSTARD PUDDING.

4 tablespoonfuls of corn-starch.
1 quart of milk.
4 beaten eggs.
1 cup of sugar.
Nutmeg and cinnamon.
1 tablespoonful of butter.

Heat the milk; stir in the corn-starch wet up in cold milk, and cook in a farina-kettle three minutes. Take from the fire; beat in the butter, and let it cool. When cold, beat in the eggs and sugar, with the spice. Whip two minutes, and bake in a buttered dish until lightly browned and well set. Eat cold, with sugar sifted over it.

First Week. Tuesday.
——
Veal Broth.
Beefsteak. Boiled Onions.
Mashed Potatoes Moulded. String-Beans Sautés.
Raspberries, Cream, and Cake.
——

VEAL BROTH.

3 lbs. scrag of veal—the meat chopped and bones splintered.
1 onion.
1 cup of raw rice.
Chopped parsley, pepper and salt.
Some salt-pork bones and rind, if convenient.
1 turnip.
3 quarts of water.

Put meat, bones, and vegetables, with the water, over the fire, and cook slowly three hours. Strain the broth and pulp the vegetables. Take off the fat; season the broth, add the rice, and stew gently until this is soft.

BEEFSTEAK.

See Tuesday of Third Week in June.

BOILED ONIONS.

Top, tail, and skim. Cook fifteen minutes in boiling water. Drain this off and throw it away. Replenish the pot with boiling water, put in a little salt, and stew tender. Drain, dish, season well with pepper and salt, and butter liberally.

MASHED POTATOES—MOULDED.

Mash smooth, but not too soft, with butter and milk. Wet a jelly-mould, fill with the potatoes, pressed in firmly. Shake gently out upon a flat dish, set one minute in the hot oven, and serve.

STRING-BEANS SAUTÉS.

Trim, cut in short pieces, and cook tender in boiling salted water. Meanwhile, take half a cup of broth from your soup, season well, boil, and skim for fifteen minutes; then add a tablespoonful of butter. While these are boiling stir in the beans; shake and stir for three minutes, add a teaspoonful of vinegar, and pour out.

RASPBERRIES, CREAM, AND CAKE.

When you can give an uncooked dessert, which is more palatable and more wholesome than a cooked one, and that costs no more, it is wise policy to avail yourself of the consequent lightening of your labors, especially in hot weather. Except when it is necessary to deviate from the rule in order to secure the requisite variety, let cold desserts be the order of the day in your bills of fare, while the “heated term” lasts.

First Week. Wednesday.
——
French Potage.
Beef à la Mode. Macaroni with Tomato Sauce.
Lima Beans. Fried Cucumbers.
——
Lemon Trifle.
——

FRENCH POTAGE.

2 lbs. lean beef.
2 lbs. of lean veal.
¼ lb. of lean ham.
1 sliced onion.
Chopped sweet herbs.
12 large prunes.
Pepper and salt.
2 tablespoonfuls of butter.
2 tablespoonfuls soaked granulated tapioca.
5 quarts of water.

Put the veal, cut into strips, and the sliced onion, into a soup-pot with the butter, and simmer, stirring constantly, until they are coated with a brown glaze. _They must not scorch._ Now pour in one quart of boiling water; cover, and stew half an hour. Check the boil suddenly with a gallon of cold water, and put in beef, ham, and herbs. Cover again, and boil gently three hours. Take out the strips of veal, beef, and ham, when you have strained off the water, and pulp the onion. Set aside half the stock, highly seasoned, with the meat in it, for to-morrow. Skim the fat from the rest, season, and put back over the fire with the prunes, stoned, and cut into thirds, after being well washed. Simmer half an hour, put in the tapioca; cook until this is clear, and pour out.

BEEF À LA MODE.

For full and explicit directions concerning this dish please refer—to spare me work, time, and space—to Sunday, Second Week in May.

MACARONI WITH TOMATO SAUCE.

Break half a pound of macaroni into inch-lengths, and cook twenty minutes in boiling salted water. Meantime, take a cup of broth from your soup; strain, boil, and skim it, and slice into it four ripe tomatoes. Stew tender, and strain through net or tarlatan, into a saucepan. Season well; stir into it a great spoonful of butter rolled in flour. Simmer five minutes; put the macaroni into a deep dish, sprinkling grated cheese over each layer, and pour the hot sauce over it, opening the mass with a fork, to let it reach the lower layers.

LIMA BEANS.

Shell, lay in cold water fifteen minutes, and cook from twenty-five to thirty minutes in salt boiling water. Drain well; season with pepper, salt, and butter.

FRIED CUCUMBERS.

Pare, cut into lengthwise slices, more than a quarter of an inch thick, and lay for half an hour in ice-water. Wipe each piece dry; sprinkle with pepper and salt, and dredge with flour. Fry to a light brown in good dripping or butter. Drain well, and serve hot.

LEMON TRIFLE.

1 large sliced sponge cake.
1 quart of milk.
3 eggs.
5 heaping tablespoonfuls of sugar.
1 teaspoonful extract of lemon.
1 lemon—all the juice and half the rind _finely_ grated.

Heat the milk, stir in four tablespoonfuls of sugar into the beaten yolks and pour the hot milk upon it, by degrees, stirring well. Return to the custard-kettle, and stir until it begins to thicken. Flavor, and pour, quite hot, upon the sliced cake laid in the bottom of a deep dish. If the dish be of glass, roll it in hot water before cake and custard go in. Put a heavy saucer on the cake to keep it from rising, and let it cool. When perfectly cold, heap upon it a _méringue_ of the beaten whites, whipped up with the other tablespoonful of sugar, the lemon-juice and rind. Set on ice until wanted.

First Week. Thursday.
——
Italian Paste Soup.
Cold Beef à la Mode. Broiled Spanish Mackerel.
Mashed Potatoes. Green Peas.
Raw Tomatoes.
——
Cream Raspberry Pie.
——

ITALIAN PASTE SOUP.

Take the fat from your cold soup-stock; pour off from the sediment; boil and skim, adding a tablespoonful of walnut or mushroom catsup. When the scum ceases to rise, put in a quarter of a pound of Italian paste—_i. e._, something like macaroni cut into small figures, letters, stars, and the like. Simmer twenty minutes and pour out.

BROILED SPANISH MACKEREL.

Clean, wash, and wipe dry. Split, so that when laid flat the backbone will be in the middle. Sprinkle with salt and lay, inside down, upon a buttered gridiron, over a clear fire, until it is nicely colored, then turn. When done, put upon a hot dish, butter plentifully and pepper. Put a hot cover over it and send to table.

COLD BEEF À LA MODE.

Smooth the round on the top and garnish with pickled beets and parsley. _Shave_ off horizontal slices in carving.

MASHED POTATOES.

Pass with the fish, and, if you like, again when the meat comes on.

GREEN PEAS.

Shell, lay in cold water fifteen minutes; cook from twenty to twenty-five minutes in boiling salt water, adding a lump of sugar unless they are just gathered. Drain very well, dish, pepper, salt, and butter.

RAW TOMATOES.

Pare and slice with a sharp knife. Lay in a glass dish and pour over them a dressing made thus: Rub a teaspoonful of sugar, half as much each of salt, pepper, and made mustard, into two tablespoonfuls of oil. Beat into this the yolk of a raw egg, and then, a few drops at a time, five tablespoonfuls of vinegar.

CREAM RASPBERRY PIE.

Line a pie-dish with puff paste, and fill with raspberries, sweetened bountifully. Cover with a paste-crust, but do not pinch this down at the edges. Also rub the edge of the lower crust with butter to prevent adhesion. Bake in a good oven. While it is cooking, heat a small cup of rich milk, putting in a pinch of soda—stir into it half a teaspoonful of corn-starch, wet in cold milk, one tablespoonful of white sugar, and cook three minutes. Take it off, and beat in the frothed whites of two eggs. Whip to a cream, and let it get cold. When the pie comes out of the oven, lift the top crust and pour in the mixture. Replace the crust and set aside to cool. Sift sugar upon the top before serving.

First Week. Friday.
——
Tomato Soup without Meat.
Chicken, Stewed Whole. Baked Squash.
Rice Croquettes. Potato Omelette.
——
Cherry Bread Pudding.
——

TOMATO SOUP WITHOUT MEAT.

12 large red tomatoes, peeled and sliced.
1 small onion, sliced.
2 tablespoonfuls nice dripping.
1 tablespoonful chopped parsley.
2 tablespoonfuls of butter rolled in flour.
Pepper and salt.
1 teaspoonful of sugar.
1 small cupful of hot boiled rice.
1 quart of boiling water.

Fry the onion in the soup-pot in the dripping. When they are of a reddish-brown, add the tomatoes and stir all up until very hot, when put in the boiling water and parsley. Stew half an hour, and strain, rubbing the tomato through a sieve into the hot liquid. Return to the pot, season, and when boiling again, stir in the floured butter, and a minute later the rice. Simmer ten minutes and pour out.

CHICKEN—STEWED WHOLE.

Truss as for roasting; but do not stuff it. Put a layer of fat salt pork in the bottom of a saucepan; then, some sliced onion and parsley. Lay in the chicken and put in a cupful of gravy made by boiling the feet and giblets, and, when these are taken out, add a good spoonful of butter to the weak broth. Cover the saucepan closely, and stew one hour, _slowly_. Turn the fowl, and stew one hour more, keeping it covered. Take it out of the pot; lay upon a dish, and thicken the gravy, after straining it, with a little browned flour. Pepper, also, to taste, and pour over the fowl, which should be so tender as to fall apart under the carver’s knife.

BAKED SQUASH.

Boil, mash, and let it get cold. Then, beat up light with a tablespoonful of melted butter, two raw eggs; three tablespoonfuls of milk, with pepper and salt to liking. Put into a buttered bake-dish; sift dry crumbs over the top, and bake in a quick oven.

RICE CROQUETTES.

Boil a cup of rice soft; work into it, while hot, a tablespoonful of butter, one of grated cheese, pepper, salt, and a beaten egg. Spread out to cool. Chop the boiled giblets of your chicken fine with a slice or so of your cold beef, wet with a little gravy, but not too soft. Make the cold rice into square, flat cakes. Lay in the centre of each a teaspoonful of the mince. Close the cakes so as to have this in the middle; mould into oval balls; dip in beaten egg; then, roll in cracker-crumbs and grated cheese, and fry in good dripping, or lard. Drain well, and heap upon a hot dish.

POTATO OMELETTE.

6 eggs.
½ cup of milk.
1 small cup mashed potato, seasoned with pepper and salt.
Butter for frying.

Beat yolks and whites together. Thin the potato with the milk, and strain through a colander. Stir into the eggs, have the butter warm in the pan, pour in the mixture; shake, and loosen with a spatula, and when nearly done, hold it under the red-hot grate to brown the upper side. Invert the pan above a very hot dish, and turn out without folding. Serve at once, as it soon falls.

CHERRY BREAD PUDDING.

1 quart of milk, with a pinch of soda stirred in.
Loaf of stale baker’s bread, pared and sliced.
Butter to spread the bread.
4 eggs.
1 cup of sugar.
1 full cup of stoned cherries.

Butter the bread on both sides. Put a layer into a buttered bake-dish; pour upon it a little raw custard, made of the eggs, sugar, and milk. Strew over this some of the cherries, and lay in more buttered bread. Proceed in this order until the dish is full. The upper layer should be bread particularly well-buttered and soaked. Cover the dish closely; set in a dripping-pan full of boiling water, and cook one hour; then uncover, and brown delicately. Turn out upon a plate, and eat hot with sauce.

First Week. Saturday.
——
Consommé Soup.
Braised Veal. Cauliflower with Sauce.
Raw Cucumbers. Green Corn Pudding.
——
Cottage Puffs.
——

CONSOMMÉ SOUP.

1 old chicken.
3 lbs. of lean beef.
1 onion.
1 turnip.
2 carrots.
Bunch of sweet herbs.
7 quarts of cold water.
½ cup sago, soaked in cold water.
Pepper and salt.

Cut the beef into strips, and joint the chicken. Slice the vegetables, chop the herbs, and put on all with the water, to cook slowly for six hours. Take out the chicken and beef; salt and pepper and put into a jar. Strain the soup, pulping the vegetables through a colander. Season and divide it; pouring half upon the meat in the jar, and setting in a pot of hot water to cook, covered, two hours more. Heat the rest, and skim; put in the sago, and simmer for half an hour; then pour out.

When the two hours have elapsed, pour out the stock into a bowl, and, when cold, put upon ice.

BRAISED VEAL.

The breast is a good piece for this purpose. Put three or four spoonfuls of sweet dripping in a broad saucepan, and when hot, lay in the veal and fry on both sides. Pour over it two cupfuls of broth, taken from your soup; a minced onion and a couple of sliced tomatoes. Cover and stew forty-five minutes. Take out the veal and keep warm, while you strain and skim the gravy, and return to the pot with pepper, salt, and minced summer savory, also, a pinch of mace, a lump of sugar, and a pinch of grated lemon-peel. Put back the meat, and stew half an hour more. Lay on a dish, thicken the gravy, boil once, and pour over the veal.

CAULIFLOWER, WITH SAUCE.

1 head of cauliflower.
1 cup of drawn butter.
Juice of a lemon.

Tie the cauliflower in a net and boil in hot, salted water from thirty-five to fifty minutes, in proportion to its size. Take up, undo the net, lay in a deep dish, blossom upward, and pour over it a cup of rich drawn butter, with the juice of a lemon stirred in.

RAW CUCUMBERS.

See Saturday, Fourth Week in June.

GREEN CORN PUDDING.

Grated corn of 12 large ears.
1 quart of milk.
3 eggs.
2 tablespoonfuls of melted butter.
1 tablespoonful of sugar.
A little salt.

Beat the yolks well; then add the corn, the butter and salt, and stir up hard with your “beater.” Then comes the milk, next the sugar; lastly, the whites. Bake in a greased pudding-dish, covered, one hour. Then brown well. Serve hot in the bake-dish.

COTTAGE PUFFS.

1 cup of milk and one of cream.
4 beaten eggs.
1 tablespoonful of butter, rubbed into the flour.
A little salt.
4 cups of prepared flour, or enough for cake batter.

Mix the whipped yolks with the milk and cream; then the salt and the whites; lastly, the flour. Beat fast and well, and bake in “gem” pans. The oven should be quick. Eat hot, with sauce.

Second Week. Sunday.
——
Béchamel Soup.
Boiled Mutton. Chicken Rissoles.
String Beans. Green Peas.
Raw Tomatoes.
——
Self-freezing Ice-Cream.
——

BÉCHAMEL SOUP.

Take the fat from the jellied stock in your refrigerator; dip it out carefully from the meat—taking care of the chicken—and heat in a saucepan. Scald a quart of milk in another vessel, and stir into it a large spoonful of corn-starch, wet with cold milk. Pepper and salt to taste (the milk should have had a pinch of soda in it), and pour into the tureen. Add the boiling soup, stir up well, and serve.

BOILED MUTTON.

The leg is best for this purpose, and will look much nicer when served, if it has been tied up in very coarse, thin muslin, or in white mosquito-netting. Put on in plenty of boiling salted water, and cook a quarter of an hour to the pound. Unwrap when done, brush all over with butter, and serve with a boat of drawn butter, in which have been stirred two dozen capers or pickled nasturtium-seed. Take care of the liquor.

CHICKEN RISSOLES.

Cut the chicken, boiled in your soup, from the bones, and chop fine. Add to it a cupful of mashed potato, whipped to a cream, a beaten egg, pepper and salt; wet soft with a little of the soup, and heat in a frying-pan, in which has been melted a little butter. Stir until very hot, and let it get perfectly cold. You can see that this is done before morning service, if you have an early dinner on Sunday. When cold, make into bails; roll in egg, then in cracker-crumbs, and fry to a light brown in lard or nice dripping. Drain off the fat, and serve hot upon a folded napkin.

STRING-BEANS.

See Monday of Fourth Week in June.

GREEN PEAS AND RAW TOMATOES.

See Thursday of First Week in July.

SELF-FREEZING ICE-CREAM.

1 quart of rich milk.
8 beaten eggs.
3 pints of rich, sweet cream.
4 cups of sugar.
1 vanilla bean, broken in two, and boiled in the custard, or 5
teaspoonfuls of vanilla essence.

Heat the milk; pour it upon the eggs and sugar. Cook, stirring steadily fifteen minutes, or until it has thickened well. When perfectly cold, add the cream. Make the custard on Saturday, and set on ice. Early Sunday morning, beat in the cream, and put all in an old-fashioned upright freezer, set in its pail. Put a block of ice within a stout sack, or between the folds of a piece of carpeting, and beat _small_ with a hammer. Put a thick layer into the outer part, then one of _rock-salt_. Fill the pail in this order, and, before covering the freezer with ice, beat the custard for five minutes with a flat stick or ladle. Shut tightly; pack pounded ice and salt over it, and put a folded carpet over all. In an hour and a half, open the freezer, first wiping off the salt from about the top. Dislodge the frozen custard from sides and bottom with a long knife, and beat and stir with your stick, faithfully, until the custard is a smooth paste. Replace the cover; let off the water, and pack more pounded ice and salt about it, completely concealing the freezer. Put back the folded carpet. The cream will take care of itself for three hours, and more, and you can, if you like, leave it all day, with a visit of three minutes every few hours, to let off the water and pack in more salt and ice. Do not open the freezer until you are ready for the cream. Then take it out, wipe it off, wrap a towel wrung out in hot water about the lower part, and invert it upon a flat dish. Should the weather be very hot, you may have to let off the water oftener than once in three hours; but this seldom happens if the freezer be set in a cool cellar.

Second Week. Monday.
——
Brown Soup.
Ragoût of Mutton. Squash à la Crême.
Mashed Potatoes. Lettuce Salad.
——
Raspberries, Cream, and Cake.
Iced Coffee.
——

BROWN SOUP.

½ lb. lean bacon; 2 onions; 2 tablespoonfuls of butter; 1 scant teaspoonful mixed allspice and cloves; 2 tablespoonfuls browned flour; liquor in which your mutton was boiled; pepper.

Cut the bacon into strips, and slice the onions. Put the butter into your soup-pot with these, and simmer, stirring often, until they are browned, but not scorched. Add the flour, wet up in cold water, and stir until very hot. Then, having taken the fat from the top of your mutton “pot-liquor,” pour it in, with pepper and parsley. Add by degrees, stirring well, not to lump the flour. Cover, and set at the back of the range to simmer for two hours—more would not hurt it. When ready for it, strain into the tureen.

RAGOÛT OF MUTTON.

Slice even, rather thick slices, without skin or fat, from your boiled mutton, and lay in a deep dish. Pour a good glass of claret wine over them, and cover for an hour. Make a gravy of the bones and refuse portions with a quart of cold water. When this has boiled down to a pint, strain it off. Let it cool, and take off the fat. Put into a saucepan with a little minced onion, pepper, salt, and a tablespoonful of tomato catsup, and boil down to a large cupful. Then stir in a tablespoonful of browned flour, wet up in cold water; simmer three minutes; add the sliced meat and wine, with a little grated lemon-peel and a teaspoonful of currant jelly. Let all get hot slowly, but the meat must _not_ boil, or it will be tough. Set at one side of the range to heat, until you are ready to pour it into a deep dish.

SQUASH À LA CRÊME.

Boil and mash in the customary manner; press out all the water, and beat in a tablespoonful of melted butter, with two of cream, heated, pepper and salt to taste; lastly, a beaten egg. Put the mixture into a pail, and set in boiling water fifteen minutes, stirring often, and keeping the water at a boil. It should look like rich custard. Serve in a deep dish.

MASHED POTATOES.

Prepare as usual, and serve without browning.

LETTUCE SALAD.

Pick out and pull apart the hearts; pile in a glass dish; sprinkle with sugar, and season to taste with oil, vinegar, pepper, and salt.

RASPBERRIES, CREAM, AND CAKE.

Since your soup and ragoût have taken more time and labor than you like to give to Monday’s dinner, make up for the loss by serving the dessert given above, sure that nobody will murmur.

ICED COFFEE.

Make more coffee than usual at breakfast-time, and stronger. Add one-third as much hot milk as you have coffee, and set away. When cold, put upon ice. Serve at dessert, with cracked ice in each tumbler.

Second Week. Tuesday.
——
Cabbage Soup.
Mock Pigeons. Green Peas.
Cucumber Salad. Lima Beans.
——
Farina Pudding, Cold.
——

CABBAGE SOUP.

2 lbs. of lean beef, chopped, and the same of mutton-bones, well cracked; 1 small, firm white cabbage; 1 onion; bunch of sweet herbs; 1 cup of milk, heated, with a pinch of soda; 1 tablespoonful of butter, rubbed in one of flour; pepper and salt; 3 quarts of water.

Cook beef, onion, and bones in the water four hours, boiling slowly. Boil the cabbage in two waters; let it get cold, and shred only the white parts into rather coarse dice. Cool the soup, and take off the fat. Put over the fire with pepper and salt and the chopped herbs. Having boiled it one minute, skim, and put in the cabbage. Heat the milk in a separate vessel; stir in the floured butter; boil until it thickens, and pour into the tureen. When the cabbage-soup reaches the boil, pour it upon the milk, and stir up well.

MOCK PIGEONS.

Take the bone from two nice fillets of veal; flatten them with the broad side of a hatchet, and spread with a good force-meat of crumbs and chopped ham, seasoned well. Roll the meat up on this; bind into oblong rolls with soft string; lay in a dripping-pan, and pour over them two cups of your boiling soup before the cabbage goes in—or any other hot broth will do as well. Turn a pan over them and bake nearly two hours, basting well with the gravy. When done, lay upon a hot dish, while you thicken the gravy with browned flour, and season well with pepper, salt, and tomato catsup. Boil one minute, and pour part over the pigeons, the rest into a boat. Clip the strings carefully, and do not pull them hard in removing them, lest you spoil the shape of the meat.

GREEN PEAS.

See Wednesday, First Week in this month.

LIMA BEANS.

See Thursday of First Week in July.

CUCUMBER SALAD.

See Saturday of First Week in July.

FARINA PUDDING—COLD.

1 quart fresh milk; 3 tablespoonfuls of farina, soaked one hour in a little cold water; 3 eggs; 4 tablespoonfuls of sugar; a little salt; flavoring essence.

Heat three-quarters of the milk, salt it, and stir in the farina. Cook half an hour, stirring often; take it off, and pour upon the eggs, sugar, and the other cup of milk, beaten together. Return to the farina-kettle, and stir ten minutes longer. Pour out, beat in the flavoring, and put into a wet mould. Set on the ice, when cool. It will soon form. Eat with cream, or fruit syrup.

Second Week. Wednesday.
——
Crab Soup.
Savory Calf’s Head. Stewed Tomatoes.
Potato Puff. Boiled Corn.
——
Cherry Soufflé.
——

CRAB SOUP.

Two pounds of lean veal chopped, covered with two quarts of cold water, boiled down one-half, strained, cooled, skimmed and seasoned with pepper and salt. Meat of three large crabs, boiled and cold. One pint milk, and a pinch of soda stirred into it. Pepper, salt, nutmeg, one teaspoonful of anchovy paste. One cup of boiled rice—soft and hot. Tablespoonful of floured butter. Return the broth—prepared as directed above—to the fire, with the rice, and simmer until the latter is broken to pieces. Strain, rubbing the rice through the sieve; set over the fire, adding the nutmeg and anchovy; then the crab meat, cut into small dice. Simmer ten minutes longer—it must not actually _boil_—and pour into the tureen. Add the boiling milk, which has been thickened with the floured butter; stir up well and serve. Pass sliced lemon, crackers and butter with it.

SAVORY CALF’S HEAD.

Wash the head well—it should of course have been cleaned with the skin on; take out the tongue and brains; boil them in a separate vessel, and keep on ice for to-morrow’s soup. Put on the head (the two sides tied into the original shape by a band of tape) in plenty of cold water, slightly salt, and cook gently one hour and a half. Take out, wipe dry, score the cheeks in squares, and wash the head on top and sides, with beaten egg. Sift over it a mixture of rolled cracker, pepper and salt; and set in a quick oven. In ten minutes, baste with melted butter; five minutes later, with a cupful of broth from the pot poured gradually over it. Cover with thick white paper and cook ten minutes longer, then dish, with thin slices of crisped ham laid about it. Thicken the gravy in the pan with browned flour, and send up in a boat. Save the pot-liquor for soup, seasoning it, and keeping in a cold place.

STEWED TOMATOES.

Loosen the skins by pouring boiling water upon them. Peel, slice, and put into a saucepan with a little minced onion, pepper, salt and sugar, and stew from twenty-five to thirty minutes. Just before taking them up, add a good lump of butter.

POTATO PUFF.

Mash the potatoes very light and soft; whipping in milk, butter, salt, and two beaten eggs. Heap within a greased bake-dish, and set in a good oven until well browned. Serve in the bake-dish.

BOILED CORN.

See Thursday, Fourth Week in June.

CHERRY SOUFFLÉ.

2 cups of milk; 1 cup of prepared flour; 5 eggs; 4 tablespoonfuls sugar; 1 teaspoonful bitter almond flavoring; 1 cup of stoned cherries, dredged with flour; a pinch of salt.

Scald the milk and pour it—a little at a time—upon the flour, stirring constantly, to a smooth batter. Return to the custard kettle, and stir until thick as hasty pudding. Pour, still hot, upon the yolks beaten up with the sugar. Whip up thoroughly and let it cool. Whisk the whites very stiff and beat rapidly into the cold paste. Butter a mould, line thickly with the dredged cherries, and put in the mixture, carefully, not to disturb the cherries, which should stick to the buttered sides. Allow room for swelling in the mould. Put on the top, set in a pot of boiling water, and cook for an hour and a half. Dip into cold water, and turn out upon a hot dish. Eat soon, with a good pudding sauce.

Second Week. Thursday.
——
Plain Calf’s Head Soup.
Fried Chickens. Fried Kidney-Beans.
New Potatoes. Lettuce Salad.
Beets, Sautés.
——
Blackcap Shortcake, Hot.
——

PLAIN CALF’S HEAD SOUP.

1 lb. of lean beef cut into strips and fried brown, with a sliced onion, in dripping; 1 grated carrot; 1 sliced turnip; bunch of herbs chopped; pot-liquor from yesterday’s calf’s head.

Skim the cold broth, and put on with the fried meat and onions, the herbs and vegetables. Cook gently three hours, and strain. Add a tablespoonful—heaping—of browned flour wet in cold water; simmer a minute, and put in the cold tongue and brains—kept from yesterday—cut into dice. Cook gently three minutes, and pour out.

FRIED CHICKENS.

Cut up a pair of young chickens, as for fricassee. Lay in cold water for one minute, and, without wiping them, pepper and salt each piece; roll in flour and fry in hot lard to a fine brown. Pile upon a hot-water dish; fry some whole bunches of green parsley in the lard, and lay over and about them. This is the famous fried chicken of the South.

FRIED KIDNEY-BEANS.

Boil tender in hot salted water, drain, and when nearly cold, mash them, partially, leaving here and there a whole grain. Have ready in a frying-pan some strips of fat salt pork fried crisp in their own grease. Season this with pepper, and stir in the beans. Cook, stirring briskly, until smoking hot. Dish with the crisped pork on top.

NEW POTATOES.

Rub, or scrape off the skins; cook until tender, in hot salted water; dry in the open pot on the range, after draining them, and serve.

BEETS SAUTÉS.

Boil and slice as for plain boiled beets. Put into a saucepan with a great spoonful of butter, the same of vinegar, with pepper and salt. Shake and toss until they are glazed with the hot butter; then dish.

LETTUCE SALAD.

See Monday of this Week.

BLACKCAP SHORTCAKE—HOT.

Please see Wednesday of Second Week in June.

Second Week. Friday.
——
Soup à la Bonne Femme.
Mashed Potatoes. Roast Ducks.
Raw Tomatoes. Green Peas.
——
Currant and Raspberry Tart.
——

SOUP À LA BONNE FEMME.

2 lbs. of good white fish—halibut, bass, or pickerel will do; 3 eggs; 1 cup of milk; 1 onion; bunch of sweet herbs; 2 tablespoonfuls of butter rubbed in flour; cayenne and salt to taste; a little nutmeg; 3 quarts of water.

Boil together fish, herbs, and onion in cold water for two hours. Strain; pick the fish from the bones, and chop so fine that you can rub it through the colander into the soup. Season, and put back into the soup-pot. Simmer ten minutes and stir in the butter. Heat the milk in a farina-kettle; pour it upon the beaten eggs, and stir over the fire until it _begins_ to thicken. Pour into the tureen, add the soup, stir up well, and serve. It is well to add a pinch of soda to the milk in heating.

ROAST DUCKS.

Clean, wash, and stuff the ducks; adding sage and onion to the force-meat for _one_. Fill the other with the ordinary poultry dressing. Lay in the dripping-pan; pour a cup of boiling water over them, and roast, basting often, about twelve minutes to the pound, unless they are very young and tender. Take them up; strain the gravy, and take off the fat. Season; thicken with browned flour, and pour into a boat.

MASHED POTATOES.

Whip boiled mealy potatoes to pieces with a fork, and, when they are a powdery pile, whip in butter, milk, and salt. They should be light and creamy. Pile roughly upon a hot dish.

GREEN PEAS.

Shell; lay in cold water fifteen minutes; put on in boiling salted water, with a lump of loaf-sugar, if they are market peas. Boil twenty minutes, if young; drain very dry; dish, and season with pepper, salt and plenty of butter.

RAW TOMATOES.

Peel with a keen knife. Slice, and lay in a glass bowl, and pour on a dressing made by rubbing together half a teaspoonful each of pepper, salt, sugar, and made mustard, with two tablespoonfuls of best oil, beating into this, a few drops at a time, five tablespoonfuls of vinegar, and at last the yolk of a raw egg. Set the salad upon the ice for half an hour.

CURRANT AND RASPBERRY TART.

Mix together three cups of currants and one of raspberries. Sweeten abundantly; fill shells of good pie-paste with them; cover with crust, and bake. Eat cold, with powdered sugar sifted over them.

Second Week. Saturday.
——
Pea and Tomato Soup.
Salmi of Ducks. Mashed Squash.
String-Beans. Cucumbers.
——
Almond Corn-Starch Blanc-Mange.
——

PEA AND TOMATO SOUP.

1 lb. of lean ham; 2 lbs. of lean beef; 2 lbs. of lean veal; 2 onions; bunch of sweet herbs; 12 tomatoes; 1 quart of green peas; 5 quarts of water; pepper and salt to taste; corn-starch; sugar.

Cook the meat, cut into strips, and the herbs and onions in the cold water four hours. Strain; put the meat and half the stock on the ice—after seasoning well—for Sunday. Season the rest, when you have cooled and skimmed it, and put over the fire with the sliced tomatoes and peas. Boil slowly half an hour. Pulp through a colander; stir in a tablespoonful of corn-starch wet with cold water, and a tablespoonful of white sugar. Simmer five minutes, and pour out.

SALMI OF DUCKS.

Cut the meat neatly from the bones, having the slices as nearly as possible of uniform size. Make a gravy of the bones, stuffing, skin, etc., and a quart of water, boiling gently down to one large cupful. Skim and strain this into a saucepan. Add the juice of a lemon, and browned flour for thickening; stir smooth, and lay in the sliced duck. Warm slowly at one side of the range, but do not let it boil. When very hot, pour upon oblong slices of fried toast covering the bottom of a hot dish.

MASHED SQUASH.

Peel, quarter, and boil soft. Mash in a hot colander, pressing hard. Serve in a deep dish, with butter, pepper, and salt beaten in.

STRING-BEANS.

Cut off the strings from both sides; cut into short lengths, and cook tender in boiling salt water. They require twice as much time as peas. Drain, season with pepper, salt, and butter. Set aside half for to-morrow’s salad.

CUCUMBERS.

Peel and lay in ice-water one hour. Slice; put upon a lump of ice in a salad-dish, and season to taste upon saucers after they are helped out.

ALMOND CORN-STARCH BLANC-MANGE.

1 quart of milk; 4 tablespoonfuls of corn-starch; 3 eggs; ¼ lb. almonds, blanched, dried, and pounded; rose-water and bitter almond; ¾ cup of powdered sugar.

Scald the milk, with a pinch of soda stirred in. Have the almonds beaten to a paste with a teaspoonful of rose-water, and stir into the hot milk. Simmer five minutes; then strain through thin muslin, pressing hard upon the almonds. Add this, hot, to the beaten eggs and sugar; put upon the fire, and stir in, with the eggs, the corn-starch wet up in cold milk, never taking the spoon out until it is thick. Take off; flavor, and pour into a wet mould. Set in ice, and it will soon form. Eat with sugar and cream.

Third Week. Sunday.
——
Rice Soup.
Stuffed Veal with Garnish of Green Peas.
Boiled Corn. New Potatoes.
Bean Salad.
——
Orange Snow.
Iced Tea and Cake.
——

RICE SOUP.

Take the fat from your cold stock, and strain it from the meat. Boil up once and skim. Add half a cup of rice, and simmer until this is very tender. Add the water in which have been soaked two tablespoonfuls of burnt sugar, and pour out.

STUFFED VEAL WITH GARNISH OF GREEN PEAS.

Take the large bones from a piece of loin of veal; stuff the cavities thus made with a good force-meat of chopped pork crumbs and seasoning—a few chopped mushrooms are an improvement—cover the sides with greased sheets of thick writing-paper; put a cupful of soup stock or other gravy in the dripping-pan, and baste well, for one hour with butter and water, afterwards with the gravy. Cook fully twelve minutes to the pound. Take off the paper during the last half hour; dredge with flour, baste with butter, and brown nicely. Take up and keep hot while you skim the fat from the gravy, stir into it half a cupful of chopped mushrooms and a little browned flour. Serve this—having cooked it three minutes—in a boat. Have ready some green peas, boiled and seasoned, and make a fence of them about the veal when dished.

NEW POTATOES.

Refer to Thursday, Second Week in July.

BOILED CORN.

See Thursday, Fourth Week in June.

BEAN SALAD.

Cut the beans into inch-lengths, pile in a salad-dish and pour upon them such a dressing as you compounded for the raw tomatoes on Friday of Second Week in July. Garnish with curled lettuce.

ORANGE SNOW.

4 large sweet oranges, all the juice, and the grated peel of one; juice and half the grated peel of 1 lemon; 1 package of Coxe’s gelatine soaked in a cup of cold water; whites of 4 eggs, whipped stiff; 1 large cup of white sugar; 3 cups of boiling water.

Mix the juice, and peel of the fruit with the soaked gelatine, also the sugar. Leave them covered for one hour, then pour on the boiling water and stir clear. Strain through flannel, wringing hard. When quite cold, whip in the frothed whites very gradually until the mixture is a white sponge. Put into a wet mould on Saturday, and set on the ice.

ICED TEA AND CAKE.

Set the tea aside after breakfast in a pitcher, or bottle, which you can keep in ice. When you serve it, half fill each glass with ice, put in more sugar than you would use for hot tea, and pour on the cold liquid.

Third Week. Monday.
——
Summer Squash, or “Cymbling” Soup.
Scalloped Veal. Mashed Turnips.
Stewed Tomatoes. Potatoes, Boiled Whole.
——
Bananas, Oranges, and Cherries.
Iced Coffee and Fancy Biscuits.
——

SUMMER SQUASH, OR CYMBLING SOUP.

The bones from your cold veal; 2 lbs. lean, raw veal, chopped fine; 1 onion; 2 tablespoonfuls of butter rubbed in flour; 1 cup of milk, with a pinch of soda; 1 tablespoonful of white sugar; 2 beaten eggs; 2 good-sized white squash pared and quartered; pepper and salt; fried bread; 4 quarts of water.

Boil bones, meat, and onions in four quarts of water until this is reduced to two. Strain, cool, and take off the fat. Cook the squash in one pint of the stock until soft enough to rub through a colander; pulp, and put this, with its liquor, in the remaining three pints of broth; also the sugar, seasoning, and floured butter, and cook slowly without boiling, five minutes. Heat the milk, pour upon the eggs, stir over the fire until it begins to thicken. Put dice of fried bread into the tureen; pour on the milk and eggs, then the soup, and stir up well.

SCALLOPED VEAL.

Chop the cold veal and stuffing; put a layer into a greased bake-dish; season, and wet with the cold gravy. Lay chopped mushrooms upon this; then bread-crumbs, with butter scattered over them. More meat seasoning, mushrooms and crumbs should fill the dish, with plenty of crumbs, profusely buttered, on top. Wet each layer of meat with gravy. Cover the dish, and bake until it bubbles on top. Brown lightly, and send to table in the dish in which it was cooked.

MASHED TURNIPS.

Peel, slice, and cook soft in boiling salted water. Mash in a hot colander, pressing well. Season with salt, pepper and butter; smooth into a heap in a root-dish, and put pats of pepper on top.

STEWED TOMATOES.

See Wednesday of Second Week in July.

POTATOES, BOILED WHOLE.

Peel as thin as possible. Put on in boiling water, a little salt, and cook fifteen minutes. Then, pour in a pint of cold water. This checks the boil and throws the meal, or starch, to the surface. Increase the heat, and boil until a fork will pierce the largest. Throw off the water; set the pot on the range, and let the moisture evaporate. Put the potatoes in a deep dish; pour upon them a few spoonfuls of melted butter mixed with chopped parsley, and serve.

BANANAS, ORANGES, AND CHERRIES.

Put bananas and oranges in one dish; the cherries, bestrewed with cracked ice, in another.

ICED COFFEE AND FANCY BISCUITS.

See Monday of Second Week in July.

Third Week. Tuesday.
——
Bread-and-Cheese Porridge.
Lamb Chops.
Purée of Peas and Onion. Lima Beans.
Moulded Potato. Currant Jelly.
——
Currants and Raspberries.
Unity Cake.
——

BREAD-AND-CHEESE PORRIDGE.

2 lbs. of beef-bones cracked; 2 lbs. coarse mutton—lean and chopped; 1 lb. stale bread-crusts, dried to crispness in the oven; 4 quarts of water; 4 tablespoonfuls fine grated cheese; 2 tablespoonfuls of butter, rolled in flour; pepper, salt, and chopped parsley; 1 onion.

Put on the bones, meat, and onion in the water, and boil three hours. Cool, and take off the fat. Season, and re-heat. Put in the crusts; cook very slowly until they are like a jelly. Take them from the fire; beat in a bowl until smooth; put back into the soup, and simmer fifteen minutes. Stir in the butter; cook five minutes, and pour upon the cheese in the tureen. Stir up well.

LAMB CHOPS.

Trim very neatly, and broil upon a buttered gridiron over a clear fire, turning often. Wind a strip of frilled tissue-paper about the bit of bare bone left upon each one.

PURÉE OF PEAS AND ONION.

Take a cupful of broth from your soup-pot, before adding the bread. Cool, and take off the fat, and return to the fire with two quarts of green peas and a sliced onion. Set the vessel containing it in a saucepan of boiling water, and cook, closely covered, until the peas begin to break. Put into a bowl; bruise the peas with a potato pestle, and return to the fire with the liquor in which they were stewed. Add a little parsley and a lump of sugar, with pepper, salt, and butter. Simmer five minutes, and turn out into a deep dish.

LIMA BEANS.

Shell, and cook in boiling, salted water twenty-five minutes. Drain, season, and serve.

MOULDED POTATO.

Mash—or rather, beat up lightly with a fork. Work in butter and milk, but do not get it too soft. Fill small cups—wet with cold water—with the potato, pack down firmly and turn out upon a greased bake-pan. Brown in a quick oven until they are of a russet hue; glazing with butter, as they color. Transfer to a flat, hot dish.

CURRANTS AND RASPBERRIES.

Slightly mash the currants, leaving as many whole ones as you break. Sweeten plentifully, and, just before serving, mix with them an equal quantity of red or white raspberries, fresh and whole.

UNITY CAKE.

Make fresh for the day, according to directions given in “BREAKFAST, LUNCHEON, AND TEA,” page 333.

Third Week. Wednesday.
——
Ox-tail Soup.
Beefsteak with Wine Sauce. Cream Onions.
Baked Squash. Raw Tomatoes.
——
Ambrosia Custard.
——

OX-TAIL SOUP.

2 ox-tails; bunch of thyme and parsley; 1 large onion, sliced; 2 grated carrots; ½ lb. fat salt pork; 6 quarts of water; 1 small onion stuck with six cloves; browned flour; 2 tablespoonfuls of butter.

Slice the pork, and fry. When the fat has covered the bottom of the pan, put in the large sliced onion and fry to a good brown. Then add the tails, cut at each joint. When they have been in five minutes, take them out and put into the soup-pot with the fried onion and water. Cover and cook slowly two hours. Then put in the carrots, herbs, and clove onion, and stew two hours more. Strain, pulping the vegetables; cool, take off the fat, and season the soup. Put over the fire, and when it again simmers, stir in the butter _melted_ and rubbed into the browned flour to form a paste. Boil up once and it is ready. Put the remnants of the tails into a jar, or bowl, and add to them half the soup. When cold put on ice for to-morrow.

BEEFSTEAK WITH WINE SAUCE.

Flatten and broil your steak as usual, but when you lay it upon the hot-water dish, have ready this sauce: 1 glass of brown sherry; 1 large spoonful of mushroom or walnut catsup; 2 tablespoonfuls of butter, rolled in a mere dust of flour; pepper and salt to taste. Heat to boiling—quickly—in a saucepan, and when it has been poured upon the steak, cover and let stand a few minutes before you serve.

CREAM ONIONS.

Boil in two waters. Drain, and if they are large, cut into quarters, and pour over them a cup of scalding milk—in which a pinch of soda has been stirred. Set over the fire, add a tablespoonful of butter, half a teaspoonful of corn-starch, wet with milk, a little minced parsley, with pepper and salt. Simmer three minutes, and pour out.

BAKED SQUASH.

See Friday, First Week in July.

RAW TOMATOES.

See Friday, Second Week in July.

AMBROSIA CUSTARD.

1 quart of milk; 5 eggs; 4 tablespoonfuls of sugar for custard and 2 for _méringue_; 1 grated cocoanut; bitter almond flavoring.

Heat the milk; pour upon the sugar beaten up with the yolks of all the eggs and the whites of two. Cook, stirring all the time, until it begins to thicken. Pour it hot upon one-third of the grated cocoanut. Stir up well; flavor, and when cold put into a glass dish. Cover it with grated cocoanut, and heap high upon this a _méringue_ made of the reserved whites and sugar.

Third Week. Thursday.
——
Yesterday’s Soup.
Roast Chickens. Stewed Potatoes.
Stuffed Tomatoes. Green Corn Pudding.
——
Lemon Méringue Pie.
——

YESTERDAY’S SOUP.

Take every particle of fat from the cake of soup jelly you will find in your refrigerator; add a cup of boiling water to thin it sufficiently to pour off from the meat; strain it into the soup-pot, boil gently once and skim; add seasoning if you find it needed, also a glass of wine and the juice of a lemon, and pour out.

ROAST CHICKENS.