Chapter XIX: Part 19

Open a can of string-beans; clip them into short pieces, and cook twenty minutes in hot salted water. Drain. Have ready, in a saucepan, two tablespoonfuls of cream, and as much butter, heated together; pour upon a beaten egg; return to the saucepan; season with pepper and salt; stir in a tablespoonful of hot vinegar; take from the fire; dish the beans, and pour the sauce over them.

TOMATO SAUCE.

Stew the contents of a can of tomatoes twenty minutes. Strain and pulp through a colander. Add butter, rolled in flour; a little sugar; salt and pepper; cook ten minutes and pour out.

NEAPOLITAINOES.

Make enough puff-paste for a pie; roll out into a sheet half an inch thick, and cut into strips three inches long and half as wide. Bake in a quick oven. When cold, spread half of them with sweet jam or jelly, and stick the others over them in pairs—the jelly being, of course, in the middle. Ice with a frosting made of the whites of two eggs, whipped stiff with half a pound of sugar.

Make these on Saturday. Pass with them strong, hot coffee, with a great spoonful of whipped cream on the surface of each cupful.

First Week. Monday.
——
Sago Soup.
Veal and Oyster Pie. Boiled Potatoes.
Cold Slaw. Stewed Celery.
——
Dessert of Fruit and Nuts.
——

SAGO SOUP.

Strain off two quarts of soup from your stock-pot, when you have removed the cake of fat from the top; heat, and stir into it half a cup of German sago previously soaked in a little cold water. Simmer until the sago is dissolved.

VEAL AND OYSTER PIE.

Cut the best parts of your cold roast fillet into thin dominoes. Put a layer in the bottom of a pudding-dish; sprinkle with the dressing, chopped fine, or with minced ham; cover with oysters; strew these with pepper, salt, butter-bits, a pinch of grated lemon-peel, and squeeze a few drops of lemon-juice over them. More veal, etc., and, when the dish is full, pour in yesterday’s gravy, skimmed, and mixed with as much oyster-liquor. Cover with a good paste, and bake one hour. Wash over with white of egg just before you take it up. The pastry can, in cold weather, be made on Saturday, and kept in a cool place.

BOILED POTATOES.

Put on in cold water and bring to a boil. At the end of twenty minutes throw in a cup of cold water to arrest the boil. Heat up again quickly, and when a fork will pierce the large potatoes easily, pour off the water. Put in a little salt, and set the uncovered pot upon the range for one minute. Take each potato in a towel, and hold in your hand while you strip off the peel. The fashion of sticking a fork through them, in order to pare them, breaks and cools them.

COLD SLAW.

Shred a white cabbage and pour over it the following

_Dressing._

2 beaten eggs; 2 teaspoonfuls of sugar; 6 tablespoonfuls of vinegar; ½ teaspoonful of made mustard and same of pepper and salt; ½ teaspoonful of celery essence; 1 tablespoonful of butter.

Mix well, stir over the fire until scalding hot. When cold, add to the cabbage. Toss and stir, and set in a cold place until wanted.

STEWED CELERY.

Scrape and cut the blanched stalks into short pieces. Cook tender in boiling water, a little salt. Drain this off, add a cup of drawn butter; simmer five minutes, and serve.

DESSERT OF FRUIT AND NUTS.

Arrange in accordance with your taste and convenience. You may add dried figs to the dish of nuts.

First Week. Tuesday.
——
Strong Broth.
Beefsteak. Omelette with Tomatoes.
Mashed Potatoes. French Mustard.
——
Lemon Puffs.
——

STRONG BROTH.

Heat the contents of your stock-pot, adding a quart or more of boiling water. Let all simmer together one hour. Strain and press out the nourishment from the meat. Cool; skim, add seasoning, and half a cup of soaked rice. Cook gently until this is soft.

N. B.—Whenever the stock-pot is empty, scald it with soda and water, and set in the sun.

BEEFSTEAK.

Flatten a steak; broil upon a greased gridiron over a clear fire. Lay upon a hot dish; pepper and salt; lay bits of butter over it, and cover three or four times before sending to table.

OMELETTE, WITH TOMATOES.

Beat seven eggs just enough to break up the yolks. Put a piece of butter as large as an egg in the frying-pan, and, when it heats, pour in the eggs. Loosen from the sides and bottom of the pan, from the first, by shaking the pan, and using your cake-turner. When “set” in the middle, cover one half with hot stewed tomatoes; fold over the other half so as to enclose it, and invert the pan upon a hot dish.

MASHED POTATOES.

Whip up soft with butter, milk, and salt, and heap roughly upon a deep dish.

LEMON PUFFS.

1 cup of prepared flour; ½ cup of powdered sugar; 1 tablespoonful of butter; 3 beaten eggs; juice and grated peel of half a lemon; 3 tablespoonfuls of milk, with a _tiny_ pinch of soda.

Rub butter and sugar together; beat in the yolks, the milk, whites, flour; at last, and quickly, the lemon. Bake in buttered corn-bread pans, or in paté-pans. The oven should be quick. Turn out, and eat hot with sauce.

First Week. Wednesday.
——
Beef Tea, with Noodles.
Smothered Chickens. Salsify Sauté.
Macaroni au Gratin. Brussels Sprouts.
——
English Tapioca Pudding.
——

BEEF TEA, WITH NOODLES.

3 lbs. of lean beef; 2 onions; 2 turnips; 2 carrots; 2 cloves; 2 quarts and 1 pint of water; a good handful of noodles (made according to receipt given on Wednesday, First Week in August).

Mince the vegetables. Put on in the water, and boil down to two quarts. Drain off, and pour upon the beef, minced _very_ fine. Simmer one hour; strain, season, and put in the noodles. Cook gently twenty minutes.

SMOTHERED CHICKENS.

Split a pair of tender chickens down the back, as for broiling. Lay in a dripping-pan; pour over them a cup of boiling water, in which has been dissolved a great spoonful of butter. Invert another pan over this one, to keep in the steam, and cook, basting often, until the chickens are russet-colored all over, and very tender. Baste twice with butter at the last. Dish the chickens; thicken, season, and boil up; then pour part over the chickens, the rest into a boat.

SALSIFY SAUTÉ.

Scrape and cut the salsify-roots into pieces two inches long; cook tender in boiling water, slightly salt. Shake and drain in a colander, to get rid of all the water. Have in a frying- or saucepan two or three spoonfuls of butter, with a little pepper. When hot, put in the salsify. Heat and toss five minutes, but do not let it brown. Serve very hot. It is exceedingly nice.

MACARONI AU GRATIN.

Break half a pound of macaroni into inch lengths. Make a weak broth by diluting the remains of yesterday’s soup with hot water, and straining it. When it boils, season well, and put in the macaroni. Cook until tender, but not broken. Drain off the liquor; put the hot macaroni upon a stone-china dish; stir a good piece of butter through it; sift over it a mixture of grated cheese and fine bread-crumbs. Set upon the upper grating of the oven to brown.

BRUSSELS SPROUTS.

Cook about twenty-five minutes in boiling salt water. Drain; season with pepper, salt, and butter; stir these in well, and dish.

ENGLISH TAPIOCA PUDDING.

1 cup of tapioca, soaked two hours in a pint of the milk; 3 pints of milk; 5 eggs; 2 tablespoonfuls of butter; 1 cup of sugar; ½ lb. raisins, seeded, and cut in half; grated peel of half a lemon.

Put the soaked tapioca in a farina-kettle, and surround with lukewarm water. Bring to a boil, and, when soft all through, add the creamed butter and sugar; then the eggs; next, the tapioca; finally, the fruit. Bake one hour in a buttered dish. Eat hot, with sauce.

First Week. Thursday.
——
Mutton Soup.
Roast Rabbits. Cheese Custards.
Stewed Corn. Lima Beans.
——
Cocoa Pudding.
——

MUTTON SOUP.

3 lbs. scrag of mutton—bones cracked and meat chopped; 2 turnips; 2 onions; chopped parsley; pepper and salt; 3 quarts of water; ½ cup of barley, soaked two hours in a little water.

Put on meat and vegetables with the bones in the water, and simmer three hours and a half. There should be two quarts of soup. Strain, cool, and season; add the barley, and cook gently until this is soft.

ROAST RABBITS.

Skin, clean with great care, and wash a pair of fat rabbits—or hares—stuff with a force-meat of crumbs and chopped fat salt pork, seasoned with onion, thyme, pepper and salt. Sew up with fine thread; bind the legs to the body in a kneeling posture, and lay in the dripping-pan. Pour over them a cupful of boiling water, and cover as you did the chickens yesterday. Baste with butter twice, with their own gravy twice, and twice, at last, with butter. Just before you take them up, dredge with flour and give a final baste with butter. Dish when you have clipped and drawn out the threads. Thicken and season the gravy, and pour into a gravy-boat.

CHEESE CUSTARDS.

6 tablespoonfuls of finely grated cheese; 2 tablespoonfuls of butter; 4 eggs; 1 cup of milk, with a teaspoonful of corn-starch stirred in it; salt and pepper; soda.

Beat the eggs very light, and pour upon them the milk heated (with a pinch of soda) and thickened with the corn-starch. While still warm, add pepper, salt, butter, and cheese. Beat up well and pour into greased custard-cups. Bake in a quick oven about fifteen minutes, or until high and brown. Serve at once, as a separate course, passing bread and butter with them. They should follow the soup directly, or be served just before the dessert.

STEWED CORN.

Empty a can of corn into a saucepan and cover with hot-salted water. Cook half an hour, drain off the water, add a cup of milk, and, when this boils, a tablespoonful of butter rolled in flour. Pepper and salt to taste; simmer five minutes and serve.

LIMA BEANS.

Soak the dried beans overnight, changing the water twice. In the morning put on to cook in cold water, with a clean piece of streaked fat pork or bacon, an inch or so square. When the beans are soft, drain; take out the pork and dish; seasoning with butter, pepper and salt.

COCOA PUDDING.

1 cup of fine crumbs; 1 quart of milk; 4 eggs; 2 tablespoonfuls of butter; 1 scant cup of sugar; 2 tablespoonfuls of grated cocoa, or of cocoatina; 1 teaspoonful of Colgate’s vanilla.

Soak the bread in the milk; put over the fire in a farina-kettle, and stir to a boil. When thick and smooth, stir in the butter, the sugar, and the cocoa. Take from the fire, pour out; beat two minutes and whip in the beaten yolks, then the whites, which should have been beaten stiff. Put into a buttered mould, set in a pan of hot water and bake forty-five minutes in a moderate oven. Turn out and eat with powdered sugar.

First Week. Friday.
——
Milk Soup.
Ragoût of Duck. Canned Green Peas.
Mashed Potatoes. Celery Salad.
——
Sponge Gingerbread, with Chocolate.
——

MILK SOUP.

1 quart of milk and the same of water; 2 onions; 2 turnips; 2 stalks of celery; 1 teaspoonful of sugar—a pinch of soda in the milk; 2 tablespoonfuls of corn-starch wet up in cold water; pepper and salt; dice of fried bread; two tablespoonfuls of butter.

Boil chopped onions, turnips and celery in the water until soft enough to be pulped through the colander. Do this, season, add the water in which they were cooked, the milk, and when the soup boils, the corn-starch. At last, stir in the butter a little at a time, to prevent oiling. Simmer five minutes, and pour upon the fried bread in the tureen.

RAGOÛT OF DUCK.

Clean and wash a duck; put into the dripping-pan, with a large cupful of boiling water, and roast, basting often, half an hour. Meanwhile, boil the giblets in a pint of water. Take up the duck and joint as for fricassee. Put into a saucepan with the gravy from the dripping-pan and the water in which the giblets were boiled; add an onion stuck with cloves; a little salt and pepper. Cover and stew gently an hour and a half. Take up the duck and keep hot upon a chafing-dish. Strain the gravy; stir in a tablespoonful of butter rubbed in one of browned flour, the juice of a lemon, and a glass of wine. Boil up and pour over the duck.

CANNED GREEN PEAS.

Turn the peas into a saucepan; cover with boiling water, and cook twenty-five minutes. Drain well; add pepper, salt and butter, and dish.

MASHED POTATOES.

Prepare as on Tuesday of this Week.

CELERY SALAD.

Scrape and cut the best stalks into short lengths. Put into a salad-bowl, and season with a dressing of two tablespoonfuls of oil to five of vinegar, one teaspoonful of sugar, and a saltspoonful, each, of salt and pepper.

SPONGE GINGERBREAD AND CHOCOLATE.

5 cups of flour; 1 heaping tablespoonful of butter; 1 cup of molasses; 1 cup of sugar; 1 cup of sour milk; 2 tablespoonfuls of saleratus, dissolved in hot water; 2 teaspoonfuls of ginger; 1 teaspoonful of cinnamon.

Mix molasses, sugar, butter, and spice together. Warm slightly, and beat five minutes. Add milk, saleratus, lastly the flour. Beat hard five minutes, and bake in a broad, shallow pan; or in small tins. Eat warm with a cup of good chocolate, made by stirring six tablespoonfuls of chocolate, wet with cold water, into a pint of boiling water, boiling twenty minutes, adding the milk, and cooking ten minutes longer, stirring often.

First Week. Saturday.
——
Family Soup.
Killarney Stew. Baked Tomatoes.
Fried Sweet Potatoes. Stewed Carrots.
——
Boiled Pudding.
——

FAMILY SOUP.

4 lbs. of lean beef; 2 lbs. of cracked bones, of any kind; 4 turnips; 3 carrots; 2 onions; 4 stalks of celery; 7 quarts of water; pepper and salt.

Cut the meat into strips, and fry with a sliced onion, in dripping, until brown, but not dry. Slice the carrots, turnips, and onion; chop the celery, and put these with meat, fried onion, bones, and gravy from the frying-pan, into the soup-pot. Add the water, and cook slowly four hours after the boil begins. Pour off the liquor—there should be at least five quarts; take out meat and bones, season highly, and consign to the stock-pot, with all of the liquor except that needed for to-day. Salt and pepper, and set away in a cold place. Pulp the vegetables into the soup kept out for to-day; cool, skim, season, and bring to a gentle boil; then pour out.

KILLARNEY STEW.

3 lbs. of lean mutton—that from the scrag is best, and you can use the bones for your soup; 8 sliced potatoes; 1 sliced onion; salt, pepper, and chopped parsley.

Put on the mutton, cut into small pieces, with the sliced onion, and enough cold water to cover it, and stew very slowly two hours, or until tender. Strain the gravy into a bowl, and set in cold water to throw up the fat. Put a layer of potatoes, sliced thin, in the bottom of a saucepan; cover with meat, peppered and salted; sprinkle with parsley—more potatoes, and more meat until all are in. Take all the fat from the top of the gravy and strain it over the meat. Cover closely, and simmer until the potatoes are broken to pieces. Half an hour after the boil begins should suffice.

BAKED TOMATOES.

Drain the superfluous juice from a can of tomatoes into your boiling soup. Lay the tomatoes in a buttered pie-dish; season with pepper, salt, butter and sugar; strew bread-crumbs over the top; add a little gravy saved from yesterday’s ragoût; cover, and bake half an hour; then brown.

FRIED SWEET POTATOES.

Boil, and, when cold, scrape off the skins; slice lengthwise, and fry to a light brown in nice dripping, or butter. Drain, salt, pepper, and serve hot.

STEWED CARROTS.

Scrape, and boil whole forty-five minutes. Drain, and cut into round slices a quarter of an inch thick. Put on in a cupful of weak broth—a little of your soup will do—and cook gently half an hour. Then add three or four tablespoonfuls of milk, a lump of butter rolled in flour, with seasoning to taste. Boil up and dish.

BOILED PUDDING.

3 cupfuls of flour; 2 cupfuls of sour milk; 1 teaspoonful of soda dissolved in hot water; ½ cupful powdered suet; a little salt.

Stir the milk gradually into the flour until a smooth batter is the result. Put in suet and salt; lastly, beat in the soda-water thoroughly and quickly. Pour into a buttered mould and boil one hour and a half. Turn out and eat hot with sauce.

Second Week. Sunday.
——
Tapioca Soup.
Roast Saddle of Mutton. Potato Puff.
Salsify Fritters. Kidney Beans à l’Anglaise.
Currant Jelly.
——
Almond Blanc-Mange.
Cream Rose Cake.
——

TAPIOCA SOUP.

Take the fat from the top of your stock-pot, dip out as much as you need for to-day; add a large cupful of boiling water and strain into the soup-kettle. Bring to a boil, skim, and put in half a cup of grained tapioca, which has been soaked for two hours in a little water. Simmer until clear.

ROAST SADDLE OF MUTTON.

Lay in the dripping-pan, pour a large cup of boiling water over it, and roast twelve minutes to the pound, basting often. As it begins to brown, cover with white paper, lifting this when you baste the meat. Ten minutes before serving, take off the paper, dredge the mutton with flour; baste with butter, and brown. Skim the fat from the gravy; thicken with browned flour, season, and boil once, then serve in a boat. Pass currant jelly with the mutton.

POTATO PUFF.

Whip boiled potatoes light with a fork; beat in butter, salt, and milk, at last, two frothed eggs. Whisk to a cream; make into a smooth mound in a greased bake-dish, and set in a quick oven to brown.

SALSIFY FRITTERS.

1 bunch of salsify; 2 beaten eggs; ½ cup of milk; flour for thin batter; salt.

Wash, scrape, and grate the salsify into the batter, made of the ingredients given above. It should be as thick when the salsify is in, as pound-cake batter. Drop by the spoonful into hot fat. Fry quickly, drain in a hot colander, and serve dry and hot.

KIDNEY BEANS À L’ANGLAISE.

Soak dried white beans all night in cold water. Exchange in the morning for tepid, and finally put on to boil in cold. Heat and cook slowly, and when, after two hours, the skin begins to crack, strain off the water, adding it to your soup-stock if you like, after salting it sufficiently to warrant its keeping. Put a folded towel upon the beans left in the saucepan, and set at the side of the range, where they will keep hot, without scorching, for half an hour. Sprinkle with salt and pepper; stir in a small bit of butter, and dish. Beans thus cooked will be very mealy.

ALMOND BLANC-MANGE.

1 quart of milk; 1 package Cooper’s gelatine, soaked one hour in a little cold water; 3 oz. of almonds, blanched, dried, and pounded in a mortar, with a little rose-water to prevent oiling; ¾ cup of sugar; extract bitter almonds.

Heat the milk to scalding; add the gelatine, the pounded almonds, and, when you have stirred these over the fire ten minutes, the sugar. Strain through thin muslin, wringing and squeezing to get out the flavor of the almonds. Flavor, and set in a wet mould to form. Do this on Saturday. On Sunday, turn it out, and eat with powdered sugar and cream.

CREAM ROSE CAKE.

Please consult “BREAKFAST, LUNCHEON AND TEA,” page 327.

Second Week. Monday.
——
Irish Broth.
Cotelettes à la Reine. Stewed Potatoes.
Savory Bread Pudding. Bean Salad.
——
Stewed Apples, with Cream and Cake.
——

IRISH BROTH.

Strain off as much soup from the stock-pot as you need for to-day. Heat and skim; stir in a large cupful of mashed potato, rubbed through a colander; season to taste; simmer ten minutes, and add a great spoonful of butter rolled in flour. Boil up fairly, and serve.

COTELETTES À LA REINE.

Cut thick slices of the most nearly underdone portions of your roast mutton. Divide into neat squares about three inches across; dip each in thick drawn butter, in which the yolks of two eggs have been cooked. Lay the cutlets to cool upon a broad dish. When the creamy coating is cold and firm, roll each in pounded cracker, and fry—a few at a time—in hot lard or dripping. As each is lightly browned, take up with a skimmer, and drain off the fat. Arrange in a dish, overlapping one another.

STEWED POTATOES.

Pare; cut into dice; throw into cold water, and leave there half an hour. Put on to cook in boiling salted water; stew twenty minutes. Drain off most of the water, and fill up with cold milk. When this boils, stir in a lump of butter rolled in flour, with chopped parsley. Cook gently five minutes longer.

SAVORY BREAD PUDDING.

Soak two cups of bread-crumbs in a cupful of yesterday’s gravy, diluted with a little of your soup-stock. Add a cup of boiling milk, in which a pinch of soda has been stirred; beat to a smooth batter; add half a cupful of minced cold meat, three eggs, pepper, and salt. Pour into a buttered bake-dish, after beating all up light, and bake in a quick oven. Serve in the dish, and pass a little good gravy, or drawn butter, with it.

BEAN SALAD.

Put cold beans left from yesterday into a salad-bowl, and pour over it such a dressing as you prepared for Cold Slaw, on Monday, First Week in November.

STEWED APPLES, CREAM, AND CAKE.

Pare and core juicy pippins. Put a cupful of water, and one of sugar, into a bake-dish. Lay in the pippins; cover, and cook slowly until clear and tender. They should be turned once while cooking. Set away, still covered, in the bake-dish, to cool, on Saturday. On Monday, put them into a glass dish, and send cream and cake to table with them.

Second Week. Tuesday.
——
Mutton and Oyster Soup.
Beefsteak au Maître d’Hôtel. Baked Sweet Potatoes.
Stewed Onions. Mashed Squash.
——
Orange Pudding.
——

MUTTON AND OYSTER SOUP.

Crack the bone of your cold mutton, and chop the refuse bits left from the roast. Put on in two quarts of water, and boil down to one. Strain, cool, skim, and add to it a quart of stock. If no liquor is left in the stock-pot for this purpose, add two quarts of water to the meat, bones, etc., in the bottom, and boil down to one; then strain. Heat the two quarts of broth to boiling; add two dozen oysters, with their liquor; season with pepper, salt, and a little mace. Boil one minute. Stir in a great spoonful of butter rubbed in flour; simmer, and stir two minutes, and pour out.

BEEFSTEAK AU MAÎTRE D’HÔTEL.

Treat as directed on Tuesday of First Week in November; but, when laid upon the hot dish, put over it, and on both sides, two or three tablespoonfuls of butter, in which have been mixed pepper, salt, a little French mustard, and the juice of half a lemon, with a teaspoonful of very finely minced parsley.

BAKED SWEET POTATOES.

Wash, and bake in a moderate oven until soft. Serve in their skins.

STEWED ONIONS.

Top, tail, and skin. Boil in two waters, throwing both away. When the onions are tender, have ready in a saucepan a cup of drawn butter. Lay the onions in it; simmer ten minutes, and serve in the sauce.

MASHED SQUASH.

Pare, quarter, and cook soft in boiling salt water. Strain, press, and mash in a colander. Season with pepper, salt, and butter, and turn into a deep dish.

ORANGE PUDDING.

2 cups of milk; 4 tablespoonfuls of sugar; 1 heaping cup of prepared flour; yolks of 4 eggs, and whites of two; pulp of 2 oranges, chopped very fine; grated peel of ½ an orange; 1 tablespoonful of melted butter.

Cream butter and sugar, and whip in the yolks, then the yellow pulp and the grated peel of the oranges. Beat three minutes; add the milk, then flour and whites, alternately. Pour into a buttered mould, and boil one hour. Eat hot, with jelly sauce.

Second Week. Wednesday.
——
Barley Cream Soup.
Roast Chine of Pork. Peas Pudding.
Mashed Potatoes. Apple Sauce.
——
Apple Pudding.
——

BARLEY CREAM SOUP.

2 lbs. of veal—cut from the knuckle; 1 cupful of barley; 3 quarts of water; salt and pepper; chopped parsley.

Put the meat, cut into strips, into a pot with the water and barley, and cook slowly four hours. Pick out the meat, having strained off the liquor into a bowl; then rub the barley through a soup-sieve. Season with pepper, salt, and parsley; boil up once, and serve. It should be of a creamy consistency.

ROAST CHINE OF PORK.

Boil half an hour in hot salted water. Take out and lay upon a dish to cool somewhat. (Put the pot liquor into the stock-pot.) Rub the warm chine all over with a little pepper and powdered sage; then, with beaten egg; strew with bread-crumbs, and set in a good oven until tender. Should it brown too fast, cover it. Pass apple sauce with it.

PEAS PUDDING.

4 cups of split peas; 1 tablespoonful of butter; 3 eggs; pepper and salt; 1 small onion.

Soak the peas all night. In the morning put them and the onion into a farina-kettle with just enough water to cover them. Boil two hours, or until soft. Drain, and pulp through a colander. Beat in butter, pepper, salt, and eggs, and boil in a buttered mould or floured cloth one hour. Turn out, and cut in slices on the table.

MASHED POTATOES.

Prepare as usual.

APPLE SAUCE.

Pare, slice, and stew juicy apples with just enough water to keep them from burning. Mash when soft and broken to pieces, and beat smooth with a good lump of butter and plenty of sugar. Serve cold.

APPLE PUDDING.

2 cupfuls of fine crumbs; 2 cupfuls of chopped apples; 1 cupful of sugar; 1 teaspoonful mixed cinnamon and mace; half as much grated lemon-peel; juice of a lemon; 1 tablespoonful of brandy; ¼ lb. raisins, seeded and chopped; 4 eggs; 1 cup of milk; pinch of soda in the milk.

Scald the milk; pour upon the crumbs, and beat light. Add beaten yolks, sugar, fruit, and spice—at last, the whites. Bake in a buttered dish, covered, half an hour; then uncover and drain. Eat hot with sweet sauce. It is very good.

Second Week. Thursday.
——
Game Soup.
Fricassee of Grouse. Buttered Parsnips.
Potatoes with Vermicelli. Stewed Tomatoes.
——
Quaking Custard.
——

GAME SOUP.

2 grouse or partridges, or, if you have neither, use a pair of rabbits; ½ lb. of lean ham; 2 medium-sized onions; 1 lb. of lean beef; fried bread; butter for frying; pepper, salt, and 2 stalks of white celery cut into inch lengths; 3 quarts of water.

Joint your game neatly; cut the ham and onions into small pieces, and fry all in butter to a light brown. Put into a soup-pot with the beef, cut into strips, and a little pepper. Pour on the water; heat slowly, and stew gently two hours. Take out the pieces of bird, and cover in a bowl; cook the soup an hour longer; strain; cool; drop in the celery, and simmer ten minutes. Pour upon fried bread in the tureen.

FRICASSEE OF GROUSE.

Make a cup of drawn butter by heating a cup of strained broth from your boiling soup in a saucepan; stirring into it two tablespoonfuls of butter cut up in a teaspoonful of flour; season well, and put in the pieces of grouse, or rabbit. Simmer until very hot; take out the meat and arrange upon buttered toast in a dish. Add to the gravy a couple of beaten yolks; heat one minute, and pour over the birds.

POTATOES WITH VERMICELLI.

Mash and whip the potatoes light with butter and milk. Season with salt, and mound smoothly within a stone-china dish, or a bake-dish that has a silver stand for the table. Wash over with white of egg, and strew with vermicelli that has been broken small, boiled a few minutes in hot water, then spread out to drain upon a sieve. Brown in a quick oven.

BUTTERED PARSNIPS.

Boil tender, and scrape. Slice a quarter of an inch thick, lengthwise. Put into a saucepan with a great spoonful of melted butter, pepper and salt, and a little chopped parsley. Shake over the fire until it boils. Lay the parsnips upon a dish, and pour the sauce over them.

STEWED TOMATOES.

Empty a can of tomatoes into a saucepan. Stew twenty-five minutes; season with pepper, salt, sugar, and stir in a lump of butter rolled in flour. Simmer ten minutes, and serve.

QUAKING CUSTARD.

3 cups of milk; yolks of 3 eggs, using the whites for the _méringue_; ½ package Cooper’s gelatine; 6 tablespoonfuls of sugar; juice of 1 lemon for _méringue_; flavoring extract for custard.

Soak the gelatine two hours in a cup of the milk. Heat the rest of the milk; add that in which the gelatine is, and stir over the fire until the gelatine is melted. Take from the fire and pour upon the beaten yolks and sugar. Heat slowly, and stir until it thickens well. Cool, stirring every quarter of an hour. When cold, flavor and pour into a wet mould. Set in ice, or in a cold place. When it is firm, turn out and surround with a _méringue_ made by whipping the whites stiff with a little powdered sugar, and the lemon-juice.

Second Week. Friday.
——
Turnip Soup.
Boiled Cod. Mashed Potatoes.
Fricasseed Eggs. Canned Succotash.
——
Chocolate Tartlets.
Tea and Albert Biscuits.
——

TURNIP SOUP.

12 turnips; 3 tablespoonfuls of butter; 1 onion; 2 stalks of celery; bunch of herbs; 2 cups of milk; pepper and salt; 2 quarts of water; 1 tablespoonful—even—of flour.

Pare and lay the turnips in cold water half an hour. Slice into the soup-pot, with the onion and celery; also the chopped herbs. Pour on two quarts of cold water, and boil until the vegetables are broken to pieces. Rub, with their liquor, through a sieve. Season, and return to the fire. When it boils, stir in the butter cut up in the flour; cook five minutes; pour into the tureen, and add the boiling milk.

BOILED COD.

Sew the fish up in a piece of mosquito-netting. Put on in plenty of boiling water, a little salt, allowing _about_ twelve minutes per pound. Unwrap; lay upon a hot dish, and pour over it—serving some in a boat—a cupful of drawn butter made from the fish pot-liquor, and containing, besides butter and flour, the pounded yolks of two boiled eggs, and a tablespoonful of chopped green pickle.

MASHED POTATOES.

Mash, and pass with the fish.

FRICASSEED EGGS.

7 or 8 hard-boiled eggs, laid in cold water so soon as they are done; a cup of gravy left from yesterday’s soup; a little cold chopped meat; melted butter, pepper, salt, and French mustard; three tablespoonfuls of cream.

Cut the cold eggs, crosswise; take out the yolks; slice a bit from the bottom of each white “cup” thus made, and stand them closely together in a flat dish. Rub the yolks to a paste with the butter; mix with the chopped meat and seasoning, and make into round balls, with which fill your “cups.” Heat, and add the cream to the gravy, and pour over the eggs. Set in the oven three minutes to heat; stick a bit of parsley in the top of each ball, and send to table.

CANNED SUCCOTASH.

Turn out a can of succotash into a saucepan; barely cover with hot water, and cook half an hour. Pour off the water; put on, instead, a cup of cold milk. Bring to a boil; pepper, salt, and put in a lump of butter, rolled in flour. Simmer five minutes.

CHOCOLATE TARTLETS.

4 eggs; ½ cake Baker’s chocolate, grated; 1 tablespoonful corn-starch, dissolved in milk; 3 tablespoonfuls of milk; 4 tablespoonfuls of white sugar; 2 tablespoonfuls of vanilla; ½ teaspoonful cinnamon, and a little salt; 1 heaping teaspoonful of melted butter.

Rub the chocolate smooth in the milk; heat over the fire, and add the corn-starch wet in more milk. Stir until thickened, and pour out. When cold, beat in the yolks and sugar, with the flavoring. Bake in open shells lining paté-pans. Cover with a _méringue_ made of the whites and a little powdered sugar, when they are nearly done, and let them color slightly. Eat cold.

Second Week. Saturday.
——
Winter Pea Soup.
Ham and Eggs. Macaroni with Cod.
Fried Beans. Cold Slaw, with Cream Dressing.
——
Squash Pie.
——

WINTER PEA SOUP.

3 lbs. of beef, cut into strips; 1 lb. of lean ham; 2 lbs. of cracked bones; 5 quarts of water; 1 turnip, sliced; 2 onions, chopped; pepper; salt; 3 stalks of celery; 1 pint of split peas.

Soak the peas all night. In the morning, put them on in a farina-kettle covered with a quart of warm water, and cook soft. Put into a soup-kettle the beef, ham, and vegetables, with five quarts of water, and cook slowly four hours, filling up with hot water should the water sink below four quarts. Strain off the liquor; pick out meat and bones from the colander; put into the stock-jar, and season well. Pour over them all but three pints of the soup, and set away. Pulp the vegetables through the colander into to-day’s broth; season, and add the peas, also rubbed through a colander. Cook slowly, stirring often, half an hour, and pour upon dice of fried bread into the tureen.

HAM AND EGGS.

Boil slices of ham fifteen minutes, and let them get cold. Trim and cut into pieces of uniform size; put a small piece of butter in a frying-pan, and cook the ham, not too quickly, turning when the under side is done. Strain the fat when the ham has been taken out and put upon a hot-water dish; return to the fire, and fry the eggs. Cut off the ragged edges and lay one upon each slice of ham.

MACARONI WITH COD.

Break a quarter of a pound of macaroni into short pieces; boil twenty minutes in hot salted water; drain; stir in a tablespoonful of butter and three tablespoonfuls of grated cheese; mix up with one-third as much chopped cod as you have macaroni, and put into a buttered bake-dish. Wet with a little milk; scatter bread-crumbs on the top, and bake, covered, half an hour, then brown.

FRIED BEANS.

Boil as directed on Sunday of this week; put a little dripping in a frying-pan with a little powdered, or chopped parsley; heat, put in the beans, and stir until they are a pale yellow; pepper and salt, and serve hot.

COLD SLAW, WITH CREAM DRESSING.

1 small head of white cabbage, chopped fine; 1 cup scalding milk; rather less than a cup of vinegar; 1 tablespoonful of butter; 2 beaten eggs; 1 tablespoonful of white sugar; 1 teaspoonful essence of celery; pepper and salt to taste.

Heat milk and vinegar in separate vessels. Put butter, sugar, and seasoning into the hot vinegar. Boil up once, and put in the cabbage. Heat to scalding and take off. Add the beaten eggs to the hot milk; cook until they begin to thicken. Put the hot cabbage into a bowl; pour the custard over it; toss and stir with a silver fork; cover to keep in the strength of the vinegar, and cool suddenly.

SQUASH PIE.

1 pint of stewed and strained squash; 1 pint of milk; ¾ cup of sugar; 3 eggs, beaten light; ½ teaspoonful of ginger, and same of mace and cinnamon mixed.

Beat all well together, and bake in open shells of paste

Third Week. Sunday.
——
Potage au Riz.
Roast Turkey. Cranberry Sauce.
Mashed Potatoes, Browned. Sweet Potatoes.
——
Queen’s Pudding.
——

POTAGE AU RIZ.

Take the fat from the top of the soup-stock. Pour off and strain what is needed for to-day. Heat and skim; add half a cup of rice which has been cooked soft in a little milk—also the milk which has not been soaked up; put in what seasoning is needed; simmer fifteen minutes, and serve.

ROAST TURKEY.

Clean, and wash out the crop and body of the turkey with soda and water, rinsing it out afterwards. Stuff with a force-meat made of crumbs, a little cooked sausage, pepper, salt, and a little butter. Truss the turkey neatly. (Salt the giblets, and set by for to-morrow’s soup.) Lay it in the dripping-pan; pour boiling water over it, and roast about ten minutes to the pound, after the cooking actually commences. Cook slowly at first, or it will be dry without and raw within. Baste often and freely. Ten minutes before taking it up, dredge with flour, and baste with butter. Pour off the fat from the top of the gravy, thicken with browned flour, and season; boil once and serve in a boat.

CRANBERRY SAUCE.

Put a quart of clean cranberries into a saucepan, with a cupful of cold water. Stew slowly, stirring often, for an hour and a half. Take from the fire, and sweeten abundantly with sugar; rub through a fine colander and set to form in a wet mould. Do this on Saturday.

MASHED POTATOES—BROWNED.

Whip light with milk, butter, and salt; pile upon a greased pie-dish, and brown in a good oven. Slip to a hot dish by the aid of your cake-turner.

SWEET POTATOES.

Boil until tender; strip off the skins; lay in an oven to dry for some minutes and serve.

QUEEN’S PUDDING.

2 cups of milk; 4 eggs; ½ package of gelatine; ½ cup of sugar; vanilla or other essence; 1 sponge-cake; 2 glasses of wine; raspberry or other jelly.

Soak the gelatine in the milk for one hour. Put into a farina-kettle and heat to boiling, stirring until the gelatine is dissolved. Pour upon the beaten eggs and sugar; return to the fire and cook one minute. Pour half, when cold, into a wet mould. After half an hour, cover this with slices of sponge cake with jelly spread between them. Wet these well with wine. Add the rest of the custard, and set the mould upon ice, or in a cold place.

Make this pudding on Saturday.

Third Week. Monday.
——
Giblet Soup.
Turkey Scallop. Boiled Rice.
Stewed Tomatoes. Baked Potatoes.
——
Apple Méringue Pie.
——

GIBLET SOUP.

Boil the turkey-giblets in a quart of water. Take them out; add the water to the entire contents of your stock-pot, and simmer at the back of the range for one hour, adding water if it should boil down. Strain and season. Have ready the giblets—the gizzard chopped fine, the liver pounded with half a cupful of turkey-stuffing. Cook all together fifteen minutes, and pour out.

TURKEY SCALLOP.

Cut the meat from your cold turkey. Break the bones, cover them with two quarts of cold water; boil one hour, season and put into a bowl. Chop the meat and season with pepper and salt. Put a layer of buttered crumbs in the bottom of a bake-dish; cover with the mince; moisten with gravy; more crumbs buttered and wet with milk. Having filled the dish in this way, cover with cracker-crumbs, seasoned, wet with oyster-liquor (or milk) and beaten light with two eggs. Strew butter on top; bake, covered, half an hour; then brown.

BOILED RICE.

Skim the fat from the cooled broth made by boiling your turkey-bones. Put into a saucepan with a cup of soaked rice, and cook until the latter is soft, shaking the pot from time to time. Drain off the liquor, and put into your stock-pot; serve the boiled rice in a deep dish, and pass grated cheese with it.

STEWED TOMATOES.

See Thursday, Second Week in November.

BAKED POTATOES.

Wash, and bake soft in a moderate oven. Wipe, and serve wrapped in a napkin.

APPLE MÉRINGUE PIE.

Beat into some good, sweet apple-sauce a little melted butter, and season to taste with nutmeg. Fill a shell of pie-paste with this; bake, and when done, spread with a _méringue_ made of the whites of three beaten eggs and a little sugar. Shut up in the oven a few minutes, to “set.” You can keep raw paste in a cold place from Saturday to Monday, and spare yourself the trouble of making it to-day.

Third Week. Tuesday.
——
Veal and Oyster Soup.
Beefsteak Pie. Ladies’ Cabbage au Maître d’Hôtel.
Purée of Potatoes. Canned French Beans.
——
Flour Hasty Pudding.
——

VEAL AND OYSTER SOUP.

Knuckle of veal—meat sliced and bones cracked; 1 qt. of oysters; 1 cup of milk; 2 teaspoonfuls of flour; 1 tablespoonful of butter cut up in the flour; 2 stalks of celery; pepper and salt; 6 quarts of water.

Put meat, bones, celery, and water over the fire and cook slowly four hours. Strain; put meat and bones, highly seasoned, into your stock-jar with all the soup except two quarts, and set away. Cool and take the fat from that kept out for to-day; return to the fire with seasoning. When it boils, add the oysters. Cook five minutes; pour out and add the boiling milk thickened with the floured butter.

BEEFSTEAK PIE.

3 lbs. of steak; 1 chopped onion; 1 tablespoonful of mushroom catsup; a little water; 1 tablespoonful of butter cut up into floured bits; pepper and salt; some good plain paste.

Cut the steaks into small squares; beat each flat, and leave out bone, fat, and gristle. Strew a little onion in the bottom of a bake-dish; put in a layer of meat, peppered and salted; scatter bits of floured butter over it; then more onion. When all are in, pour in the catsup and a little water—or gravy is better—cover with crust, and bake nearly two hours.

LADIES’ CABBAGE AU MAÎTRE D’HÔTEL.

Boil a cabbage in two waters. (Salt the second, and put into your stock-pot.) Let it get perfectly cold; chop fine; mix with two beaten eggs, a few spoonfuls of your soup-stock, a great spoonful of butter, the juice of a lemon, pepper and salt. Pour into a buttered pudding-dish, bake covered, forty minutes, brown, and serve in the dish.

PURÉE OF POTATOES.

Whip boiled potatoes light, and rub through a colander. Add milk and butter, salt to taste, and when very soft, pour into a buttered saucepan. Stir until hot and stiff; pour into a deep dish.

CANNED FRENCH BEANS.

Clip the beans into short and equal lengths. Put into a saucepan, cover with hot salted water, and stew half an hour. Drain, stir in a lump of butter, with pepper and salt, and dish.

FLOUR HASTY PUDDING.

Heat to boiling a quart of milk. Salt, and stir in three tablespoonfuls of flour, rubbed smooth in a little cold milk. Boil and stir fifteen minutes, and add a tablespoonful of butter. Cook two minutes; turn into an uncovered deep dish, and eat with butter and sugar, or cream and sugar. Sprinkle each saucerful with nutmeg.

Third Week. Wednesday.
——
Cauliflower Soup.
Pork Chops, with Tomato Gravy. Beets.
Potato Croquettes. Apple Sauce.
——
Batter Pudding.
——

CAULIFLOWER SOUP.

Skim your soup-stock. Heat and boil it for ten minutes. Strain off two quarts, and return the rest to the stock-jar. Parboil a small cauliflower; clip it into small clusters, and drop into the soup when you have brought it again to a boil. Cook slowly fifteen minutes. Stir in a tablespoonful of butter cut up in half as much flour. Season to taste; boil up fairly, and serve.

PORK CHOPS, WITH TOMATO GRAVY.

Trim off skin and fat; rub all over with a mixture of powdered sage and onion. Put a small piece of butter into a frying-pan; put in the chops, and cook rather slowly, as they should be well done. Lay the chops upon a hot dish; add a little hot water to the gravy in the pan; a great spoonful of butter rolled in flour; pepper, salt, and sugar, and half a cup of juice drained from a can of tomatoes—keeping the tomatoes themselves for a tomato omelette for breakfast. Stew five minutes, and pour over the chops.

BEETS.

Wash; cut off the tops; boil more than an hour; scrape. Cut into round slices, and put into a root-dish. Pour over them a tablespoonful of butter, heated with as much vinegar, and seasoned with pepper and salt.

POTATO CROQUETTES.

Mash soft with butter, salt, and milk. Beat light with two eggs (for a large dish). Heat in a greased saucepan, stirring all the while, until quite stiff. Let it get cold; make into croquettes; roll in raw egg, then in cracker-crumbs, and fry to a nice brown in plenty of dripping. Drain off the fat, and serve.

APPLE SAUCE.

See Wednesday, Second Week in November.

BATTER PUDDING.

1 liberal pint of milk; 4 eggs; 2 even cups of flour—_prepared_; 1 teaspoonful of salt.

Beat the yolks; add milk and salt; then the flour; lastly, the whites. Bake at once in a buttered dish, forty-five minutes. Eat hot, with a good sauce.

Third Week. Thursday.
——
Chicken Cream Soup.
Ragoût of Rabbits. Parsnip Fritters.
Stewed Celery. Glazed Sweet Potatoes.
——
Orange Tartlets.
——

CHICKEN CREAM SOUP.

Boil an old fowl, with an onion, in four quarts of cold water, until there remain but two quarts. Take it out, and let it get cold. Cut off the whole of the breast, and chop very fine. Mix with the pounded yolks of two hard-boiled eggs, and rub through a colander. Cool, skim, and strain the soup into a soup-pot. Season; add the chicken-and-egg mixture; simmer ten minutes, and pour into the tureen. Then add a small cup of boiling milk.

RAGOÛT OF RABBITS.

Pair of rabbits; ½ lb. of fat salt pork; 1 large onion; 1 tablespoonful of butter, and same of browned flour; pepper and salt; ½ lemon, peeled and sliced _thin_; glass of sherry; ½ cup of gravy.

Slice the onion; dredge with flour, and fry brown in the butter. Add half a cupful of gravy, and, when well mixed, turn all into a saucepan. Put in the rabbits, jointed as for fricassee, the sliced bacon, and lemon. Season; cover closely, and stew an hour, or until the meat is tender. Thicken with browned flour; boil once, and pour out.

PARSNIP FRITTERS.

Scrape and halve the parsnips. Boil tender in hot salted water. Mash smooth, picking out the woody bits. Add a beaten egg to every four parsnips, a teaspoonful of flour—pepper and salt at your discretion, and enough milk to make into a thick batter. Drop, by the spoonful, into hot lard, and fry brown. Drain in a hot colander, and dish.

STEWED CELERY.

Scrape, and cut into short bits. Cook tender in hot salted water. Pour this off; add enough cold milk to cover the celery. Heat to a boil; stir in a good spoonful of butter rolled in flour, pepper and salt. Stew five minutes longer.

GLAZED SWEET POTATOES.

Boil soft, peel carefully, and lay in a greased dripping-pan in a good oven. As they begin to crust over, baste with a little butter, repeating this several times, as they brown. When glossy, and of a golden russet, dish.

ORANGE TARTLETS.

2 fine oranges, juice of both, and grated peel of one; ¾ cup of sugar; 2 tablespoonfuls of butter; juice of ½ a lemon; 1 teaspoonful of corn-starch, wet up with lemon-juice and a little cold water.

Beat all to a smooth cream, and bake in small paste shells.

Third Week. Friday.
——
Egg Soup.
Panned Oysters. Fowl and Rice Croquettes.
Potatoes à l’Italienne. Canned Corn Pudding.
——
Boiled Custards and Cake.
——

EGG SOUP.

Heat all your soup-stock, adding hot water, should there not be two quarts. Cook gently half an hour; strain, pressing all the strength out of the meat; cool, skim off the fat; season; return to the fire, and when it boils, pour upon six beaten raw eggs. Put back into the soup-kettle, and stir until it _begins_ to thicken. It must not boil. Put strips of crisp toast into the tureen, and pour on the soup.

PANNED OYSTERS.

Butter a number of small tins with upright sides, like those of muffin-rings. Cut rounds of bread to fit the bottoms; toast these, butter well, and fit each into its place. Wet with oyster-liquor; then lay in as many oysters as the tins will hold; dust with pepper and salt; put a bit of butter upon each, arrange the tins in a large dripping-pan; cover with another to keep in steam, and flavor, and cook eight minutes, or until the oysters “ruffle.” Send up in the tins—“hot and hot.”

FOWL AND RICE CROQUETTES.

Cut the meat from the skeleton of your cold chicken. Break up the bones, and cover with a quart of cold water, adding skin and gristle. Boil down to a pint, cool, take off the fat; return to the fire; salt, and put in half a cupful of raw rice. Cook in a farina-kettle until the rice is soft and dry; stir in, then, a tablespoonful of butter, and turn upon a flat dish, to cool. Meanwhile, put the minced chicken into a saucepan with a little of yesterday’s soup; season, and stir over the fire until very hot. Beat a raw egg into the cold rice; flour your hands, and make into oblong flat cakes. Put a great spoonful of mince in the hollowed centre of each; enclose by folding the rice upon it; roll each in flour; then in raw egg; lastly in pounded cracker, and fry to a fine yellow brown.

POTATOES À L’ITALIENNE.

Whip the boiled potatoes to a dry meal with a fork; still using the fork, beat in butter, salt, pepper, and two tablespoonfuls of cream. Pile, like rock-work, upon a stone-china dish, or within a pudding-dish that has a silver stand for the table, and brown delicately and quickly upon the upper grating of the oven.

CANNED CORN PUDDING.

Drain and chop the corn; add a cupful of milk, 2 tablespoonfuls of melted butter, and 1 of sugar; pepper, salt, and 2 beaten eggs. Beat all light; pour in a greased bake-dish; bake, covered, half an hour; then brown.

BOILED CUSTARDS AND CAKE.

1 quart of milk; yolks of 5 eggs and the whites of 2, reserving 3 for the _méringue_; 6 tablespoonfuls of sugar; flavoring extract, 1 teaspoonful to the pint.

Heat the milk to scalding; pour gradually, upon the beaten yolks and two whites, whipped light with the sugar. Return to the custard-kettle, and stir until it begins to thicken. When cold, flavor; pour into glass or china cups; whip the whites to a froth with a little sugar, and pile upon the top. Lay a preserved berry, or a bit of bright jelly, upon the top of each snowy heap. Eat with cake.

Third Week. Saturday.
——
Good Beef Soup.
Breaded Lamb Chops. Fried Potatoes.
Scalloped Tomatoes. Baked Onions.
——
Suet Dumplings.
——

GOOD BEEF SOUP.

6 lbs. of shin beef, cut in strips; 2 lbs. of bones, cracked; 4 stalks of celery; 1 onion; 3 carrots; 2 turnips; bunch of sweet herbs; pepper and salt; 7 quarts of water.

Put on the meat and bones in the water, and cook slowly, skimming often, for two hours. Add the herbs and all the sliced vegetables except one carrot, and cook two hours more. Strain off the liquor; put bones and meat, well seasoned, into your stock-pot; add the soup (there should be at least five quarts in all) except what is needed for to-day, and put away for future use. Pulp the vegetables into to-day’s soup; cool, take off the fat; season; put back over the fire; add the reserved carrot, which should have been cut into dice and cooked by itself in a little water; simmer ten minutes, and pour out.

BREADED LAMB CHOPS.

Trim neatly; flatten with the side of a hatchet; pepper and salt; dip into beaten egg, then in cracker-dust, and fry in good dripping, turning when the lower side is done. Drain off the fat, and lay upon a dish, overlapping each other, with a wall of fried potatoes around them.

FRIED POTATOES.

Pare; slice thin; lay in cold water half an hour; dry between two towels, and fry to a light brown in nice dripping or salted lard. Shake off all the fat in a hot colander, and pile around the chops.

SCALLOPED TOMATOES.

Drain off most of the liquid from a can of tomatoes into the boiling soup-kettle. Put a layer of crumbs in the bottom of a buttered bake-dish; butter them, and lay in the tomatoes, seasoned with pepper, salt, and sugar. Cover with buttered crumbs, and bake, covered, half an hour—then brown.

BAKED ONIONS.