Chapter XX: Part 20

Cook in two waters—the second, salted and boiling. When tender, drain; set closely together in a bake-dish. Pepper, salt, and butter liberally; pour over them a little of your soup-stock, strained through a cloth; brown in a good oven; lay in a deep dish, and pour over them the gravy thickened with browned flour, and cooked one minute.

SUET DUMPLINGS.

2 cups fine crumbs soaked in a cup of hot milk; 1 cup powdered suet; 4 beaten eggs; 1 tablespoonful of sugar; 1 teaspoonful cream-tartar mixed with 1 tablespoonful of flour; ½ teaspoonful of soda dissolved in the milk; a little salt.

Beat the eggs into the soaked crumbs; add salt, suet, sugar, lastly, the flour. Beat and knead hard, make into balls; put into floured cloths; leave room to swell; tie tightly, and boil one hour. Eat hot, with sauce.

Fourth Week. Sunday.
——
Macaroni Soup.
Roast Goose. Apple Sauce.
Sweet Potatoes. Canned String-Beans.
Cauliflower.
——
Chocolate and Cocoanut Blanc-Mange.
White Cake.
Coffee.
——

MACARONI SOUP.

Skim your stock; pour off and strain two quarts; heat to a slow boil; add a tablespoonful of walnut catsup; skim well, and drop in half a cupful of fancy macaroni, which has been cooked ten minutes in a little boiling water. Simmer five minutes, and serve.

ROAST GOOSE.

Be wary in the selection of even what the poulterer assures you is a “green goose,” and should you be “sold,” as well as the bird, take the disappointment good-naturedly. Wash out and wipe dry the body of the goose; add to the usual dressing of crumbs, pepper, salt, etc., a tablespoonful of melted butter; a tablespoonful of minced onion; half as much powdered sage, some bits of fat pork, and the yolks of two eggs. Put into the dripping-pan with two cupfuls of boiling water, and roast, if of fair size, two hours, basting often and very copiously. When half done, cover the breast with a stiff paste of flour and water, removing when you are ready to brown it. Take the fat from the gravy; thicken with browned flour, add a glass of sherry, salt, and pepper; boil and serve in a boat.

APPLE SAUCE.

See Wednesday, Second Week in November.

SWEET POTATOES.

Cook as directed on Sunday, Third Week in November.

CANNED STRING-BEANS.

See “French Beans,” Tuesday, Third Week in November.

CAULIFLOWER.

Tie in a net, and cook about forty-five minutes in boiling, salted water. Drain; lay in a deep dish, blossom upward, and pour on a cupful of rich drawn butter, with the juice of a lemon stirred in.

CHOCOLATE AND COCOANUT BLANC-MANGE.

1 quart of milk; 3 tablespoonfuls of corn-starch—heaping; 1 cup of sugar; whites of 4 eggs; vanilla flavoring; 3 tablespoonfuls of grated chocolate; 1 grated cocoanut.

Heat the milk; rub the corn-starch smooth with a little cold milk; stir into the hot milk, first the sugar, then the corn-starch. When it is a smooth paste, whip in the frothed whites; cook one minute, and pour off half of the mixture into a bowl upon half the grated cocoanut. Beat in well. Add to that on the fire the chocolate, rubbed smooth in a little milk, and stir until the blanc-mange is colored. Wet a mould; when the chocolate-mixture is cold, pour half into the mould, and set where it will get cold fast. After half an hour, or so soon as it will bear the weight, put the cocoanut in carefully, and when this is quite firm, add the rest of the chocolate. Next day turn it out upon a dish, and heap the other half of the cocoanut—newly grated—over it. Send around a good boiled custard cold with it. Do this on Saturday.

WHITE CAKE.

Please refer to “General Receipts,” Series No. 1, of “COMMON SENSE IN THE HOUSEHOLD,” page 334.

Fourth Week. Monday.
——
Medley Soup.
Réchauffé of Goose. Stewed Salsify.
Potato Cones, Baked. Cranberry Sauce.
——
Apple Méringue.
——

MEDLEY SOUP.

When you have cut the meat from the carcass of the goose, break up the bones; put on with the stuffing in two quarts of water, and boil down to one. Strain; skim; add what stock remains in your stock-jar, and simmer half an hour. The stuffing should thicken the soup sufficiently, and almost season it. Pour out into the tureen.

RÉCHAUFFÉ OF GOOSE.

Cut the meat into neat slices, and lay in a saucepan with minced ham, and a little onion between the slices. Cover with gravy, and heat slowly until near the boiling-point. Take up the meat; lay upon a dish; thicken the gravy with browned flour; add a spoonful of currant jelly; boil up, and pour over the meat.

STEWED SALSIFY.

Scrape, and cut each root in two, dropping into water as you scrape them. Stew in boiling water, a little salt, until tender; pour off the water; add enough milk to cover the roots; when it boils, stir in a piece of butter rolled in flour; pepper and salt; simmer five minutes, and pour out.

POTATO CONES—BAKED.

Mash or whip boiled potatoes light; mix with a little very finely minced parsley a little butter, a great spoonful of cream, and the yolks of two beaten eggs. Make into cone-shaped loaves, about as large as an egg; set in a greased baking-pan; wash over with beaten egg, and brown in a quick oven.

CRANBERRY SAUCE.

See Sunday, Third Week in November.

APPLE MÉRINGUE.

Sweeten and spice some nice apple sauce; beat in two or three eggs. Pour into a pudding-dish, and bake quickly. When well crusted over, cover with a _méringue_ made by whipping stiff the whites of three eggs with a little sugar. Shut the oven-door, and tinge slightly.

Fourth Week. Tuesday.
——
Baked Bean Soup.
Veal Cutlets. Fried Parsnips.
Sausage and Cabbage. Celery Salad.
——
Macaroni Pudding.
——

BAKED BEAN SOUP.

On Monday morning put a quart of beans in soak. By evening, put them to boil at the back of the range, and cook until soft. Early on Tuesday morning put them into a pudding-dish with a pound of parboiled streaked pork, and bake brown. Cut the bacon into strips; put into a soup-pot with the beans, a sliced onion, and three stalks of celery. Pour on three quarts of cold water, and boil down to two. Rub through a colander; return to the fire; season to taste; add a teaspoonful of flour into which a tablespoonful of butter has been rubbed. Simmer ten minutes, and pour upon dice of fried bread placed in the tureen.

VEAL CUTLETS.

Flatten with side of a hatchet; pepper, salt, dip in raw egg, then in cracker-dust; fry in a little butter, turning as they brown. Dish, and pour over them some drawn butter in which has been cooked a great spoonful of tomato catsup.

FRIED PARSNIPS.

Boil tender in a little hot water, salted. Scrape, cut into long slices; dredge with flour and fry in hot lard or dripping. Drain off the fat, and serve.

SAUSAGE AND CABBAGE.

Quarter and parboil a fine, white cabbage, and put on to boil in hot water with six or eight “link” sausages, having previously pricked these slightly. When the cabbage is tender, drain and chop, adding pepper, salt, a little butter and vinegar heated together. Pile upon a hot dish, laying the sausages about the cabbage.

CELERY SALAD.

Scrape and cut blanched celery into inch lengths. Put into a glass dish, and pour over it a dressing made by rubbing a teaspoonful of sugar with half as much, each, of pepper, salt, and made mustard, with two tablespoonfuls of oil, and twice the quantity of vinegar, added gradually.

MACARONI PUDDING.

1 cup macaroni broken into equal lengths; 1 quart of milk; 4 eggs; ½ lemon; 2 tablespoonfuls of butter; ¾ cup of sugar, a little mace.

Simmer the macaroni in half the milk until tender. Heat and add the other pint. While hot stir in the butter, the yolks beaten up with sugar, the mace, lemon-juice and peel—finally the whisked whites. Bake half an hour in a buttered mould—covered—then brown.

Fourth Week. Wednesday.
——
Venison Soup.
Boiled Leg of Mutton. Mashed Turnips.
Stewed Tomatoes. Stuffed Potatoes.
——
Pancakes.
——

VENISON SOUP.

3 lbs. of venison, the coarser parts of the meat will do; 1 lb. lean ham; 1 onion sliced; 3 stalks of celery; 5 quarts of water; 1 can of corn, drained and chopped, pepper and salt; butter and flour.

Cut up the meat and put on with the onion, celery, and water. Stew slowly three and a half hours. Strain, pressing hard; cool, skim, and return the soup to the fire with the chopped corn. Stew half an hour; add the seasoning, a lump of butter rolled in flour, a half-cup of tomato-juice, and simmer ten minutes more.

If you cannot get venison use mutton for this soup.

BOILED LEG OF MUTTON.

Put on in plenty of boiling water, a little salt. Cook fifteen minutes to the pound. When done, wipe dry and rub all over with butter. Make a boat of drawn butter, using as a base a cup of the strained pot-liquor, and, when made, add a great spoonful of chopped cucumber pickle.

Of course you will pour the pot-liquor into the stock-jar.

MASHED TURNIPS.

Pare, quarter, and cook the turnips tender in boiling salted water. Mash in a hot colander; add butter, pepper, and salt, and serve in a hot dish.

STEWED TOMATOES.

See Thursday, Second Week in November.

STUFFED POTATOES.

Bake large potatoes soft, and cut a round piece from the top of each. Scrape out the insides carefully and mash smooth with butter, cream, and a little grated cheese.

Beat soft with milk, season with pepper and salt, and heat in a greased saucepan, stirring all the time. Fill the skins with the mixture, put on the caps and set in the oven for three minutes. Serve upon a dish lined with a napkin.

PANCAKES.

2 cups of prepared flour; 6 eggs; 1 saltspoonful of salt; milk to make a _thin_ batter.

Beat the eggs light; add salt, two cups of milk, then, the whites and flour alternately with milk, until the batter is of the right consistency. Run a teaspoonful of lard over the bottom of a hot frying-pan, pour in a large ladleful of batter, and fry quickly. Roll the pancake up like a sheet of paper; lay upon a hot dish; put in more lard, and fry another pancake. Keep hot over boiling water, sending half a dozen to the table at a time. Eat with sauce.

Fourth Week. Thursday.
——
Mutton and Rice Soup.
Chickens à la Viennoise. Hominy Croquettes.
Spinach. Lima Beans.
——
Bread and Custard Pudding.
——

MUTTON AND RICE SOUP.

Take all the fat from the liquor in which your mutton was boiled; put it over the fire with a cup of raw rice, and cook slowly until the latter is boiled to pieces. Strain through the soup-sieve, add seasoning to taste, and some finely minced parsley. Heat to boiling, and pour into the tureen. Add a cup of hot milk, in which have been beaten two raw eggs—the milk having cooked for a minute to thicken them.

CHICKENS À LA VIENNOISE.

Clean, wash, and wipe a pair of chickens. Parboil the giblets; chop them fine, with a very little onion, the pounded yolks of two hard-boiled eggs, and seasoning to your taste. Add a handful of crumbs, and stuff the chickens with this force-meat. Boil in plenty of hot water, slightly salt, three-quarters of an hour, having sewed up each in coarse netting. Put them into a broad saucepan, in which have been melted two tablespoonfuls of nice dripping, and the same of butter. The fowls should have been wiped dry, and the fat be hot when you put them in. Turn twice while you brown them over a quick fire. When russet-colored all over, dish, and pour over them a few spoonfuls of butter, heated with a tablespoonful of tomato catsup. Save the liquor in which the fowls were boiled.

HOMINY CROQUETTES.

2 cups of fine-grained hominy, boiled, and cold; 2 beaten eggs; 2 tablespoonfuls melted butter; 1 tablespoonful of sugar; salt to taste.

Rub butter and sugar into the hominy until the latter is smooth; then beat in the eggs. Make into rolls with floured hands; roll in flour, and fry to a good color. Drain well.

SPINACH.

Pick off the leaves. Boil in hot salted water twenty minutes. Drain, chop fine, and return to the saucepan, with a piece of butter, salt, sugar, pepper, and a pinch of mace. Beat in two tablespoonfuls of cream, and, when smooth and hot, turn out.

LIMA BEANS.

Soak the dried beans all night; then proceed as with “Kidney Beans à l’Anglaise,” on Sunday, Second Week in November. Cook enough for a hot dish to-day, and bean salad to-morrow.

BREAD AND CUSTARD PUDDING.

1 quart of milk; 2 even cups of dried crumbs; 4 eggs; 5 tablespoonfuls of sugar; cinnamon; ½ lb. raisins, seeded and chopped; 2 tablespoonfuls melted butter.

Soak the crumbs in a pint of the milk, and heat to scalding in a custard-kettle. Beat to a mush; put in the butter, and beat again one minute. Butter a pudding-dish; pour a half-cupful of the mush in the bottom; sprinkle with cinnamon, and strew with raisins, more batter, spice, and fruit, until all are in. Heat the other pint of milk; pour upon the beaten yolks and sugar; pour this custard, without boiling, over the pudding. Bake, covered, half an hour. Uncover, spread upon the custard—if fully “set”—a _méringue_ of the whites, whipped stiff with a little powdered sugar. Eat warm—not hot—with cream and sugar, or butter and sugar.

Fourth Week. Friday.
——
Graham Soup.
Fricassee of Canned Salmon. Chicken Dumplings.
Salsify Sauté. Macaroni, with Bacon.
Bean Salad.
——
Pumpkin Pie.
——

GRAHAM SOUP.

3 onions; 3 carrots; 3 turnips; ½ cabbage; 6 stalks of celery; ½ can of tomatoes; 3 tablespoonfuls of butter rolled in flour; ½ cup of milk (cream is better); pepper and salt; 3 quarts of water; a little sugar; sweet herbs.

Chop the vegetables, and put all over the fire in the water, excepting the cabbage and tomatoes. Parboil the cabbage, and add at the end of half an hour’s boil. Half an hour later, put in the tomatoes and chopped herbs. Boil sharply twenty minutes; add sugar, pepper, and salt. Rub the soup through a colander. Return to the fire; stir in the floured butter; simmer five minutes, turn into the tureen, and stir in the hot milk or cream.

FRICASSEE OF SALMON.

1 can fresh salmon; 2 beaten eggs; 1 cup of drawn butter; 1 teaspoonful anchovy sauce; 2 hard-boiled eggs, chopped fine; cayenne and salt to taste; capers, or minced green pickles.

Stew the fish—broken into rather coarse bits—in the can-liquor ten minutes. If there is not enough liquor, cook in a little water. Add the drawn butter, and, when these are well mixed, the beaten eggs. Stir five minutes; put in the chopped eggs and pickles. Heat one minute, and pour into a deep dish.

CHICKEN DUMPLINGS.

Meat from your cold fowls, minced fine; ½ cup of gravy; yolks of 3 raw eggs; 1 tablespoonful of flour; pepper and salt; batter made of 1 egg; ½ cup of milk, and a little flour; cracker-crumbs.

Put chopped meat and seasoning, with a little of the liquor in which the chickens were boiled, into a saucepan, and heat to a gentle boil. Stir in the flour wet in a little cold water, and a minute later the beaten yolks. Stir to thickening; pour out, and let it get cold and stiff. Flour your hands, and make the paste into flattened balls. Roll in cracker-dust, dip in the batter, again in the cracker, and fry in hot lard. Drain, and serve hot.

N.B.—Boil the skeletons and stuffing of the chickens in the rest of the pot-liquor, and put by, well seasoned, in the stock-jar.

SALSIFY SAUTÉ.

See Thursday, First Week in November.

MACARONI WITH BACON.

Boil half a pound of macaroni, broken up small, in a little weak “stock,” salted, twenty minutes. Drain; stir in a quarter of a pound of streaked bacon, boiled and minced _very_ fine; put into a buttered bake-dish; pour on a very little soup-stock; cover with rolled crackers, seasoned well; put bits of butter on top; bake, covered, half an hour—then brown.

BEAN SALAD.

Put the cold Lima beans into a salad-dish; and pour on such a dressing as was made for cold slaw on Monday, First Week in November.

PUMPKIN PIE.

1 quart milk; 1 pint stewed pumpkin, rubbed through a colander; 4 eggs; 1 teaspoonful mixed cinnamon and mace, and half as much nutmeg; 1 scant cup of sugar; a little salt. Beat all well together, and bake in open crust. Eat cold.

Fourth Week. Saturday.
——
Ox-head Soup.
Pork Steaks. Apple Sauce.
Mashed Turnips. Potatoes Scalloped with Eggs.
——
Apple Pie and Cream.
——

OX-HEAD SOUP.

½ an ox’s head, well cleaned, including the fresh tongue; 6 potatoes, boiled and mashed; 3 turnips; 3 onions; 4 carrots; 4 stalks of celery; pepper, salt, and mace; bunch of sweet herbs; 8 quarts of water; the stock already in your jar.

Put the head, tongue, and vegetables (leaving out the potatoes) over the fire, with the water, early in the day. Bring slowly to boiling, and keep this up five hours. At the end of three hours take out the tongue with enough liquor to cover it, and let it get cold. When the five hours have passed, strain off the liquor; take out bones and meat; season highly, and put into your emptied and scalded stock-jar. Pulp the vegetables into the soup; season it, and pour all not needed for to-day into the stock-pot. Add to that kept out the skimmed and strained broth made yesterday from the chicken-bones; the potatoes, boiled and rubbed hot through the colander. Boil slowly ten minutes, and pour out. When tongue and the stock in the jar are both cold, add the one to the other.

PORK STEAKS.

Cook precisely as you do beefsteak, only for a much longer time, and turn oftener. When you have laid them upon a hot dish, anoint on both sides with butter mixed and heated with pepper, salt, powdered sage, and a little minced onion. Cover, and let them stand for a few minutes before serving.

APPLE SAUCE.

See Wednesday, Second Week in November.

MASHED TURNIPS.

See Wednesday of this week.

POTATOES SCALLOPED WITH EGGS.

2 cups of mashed potatoes; 3 tablespoonfuls of milk, and 2 of butter; yolks of 4 hard-boiled eggs; 1 beaten raw egg; handful fine crumbs; salt and pepper.

Beat the hot potatoes smooth with milk, butter, and raw egg, and season well. Put a layer in the bottom of a buttered bake-dish; then one of sliced yolks, peppered and salted. Fill the dish in this order, having potatoes on top. Strew with crumbs; cover; bake half an hour, and brown.

APPLE PIE AND CREAM.

Pare, core, and slice juicy, well-flavored apples; line pie-dishes with a good crust; put in a layer of fruit; strew well with sugar; scatter half a dozen whole cloves upon these; lay on more apples, and so on, until the dish is full. Cover with crust, and bake. Sift powdered sugar upon the top and eat, just warm, with—or without—cream.

DECEMBER.

First Week. Sunday.
——
Soup à la Langue.
Roast Haunch of Venison. Sweet Potatoes.
Moulded Potatoes. Stewed Celery.
Currant Jelly.
——
Martha’s Cake. Barley Custard.
——

SOUP À LA LANGUE.

Take fat from your soup-stock. Pour out two quarts into the soup-kettle; heat slowly and skim carefully. Meanwhile, take out the beef’s tongue from the jar; skin, and cut up the best parts of it into small dice. There should be a large cupful of these. Drop into the soup, add a tablespoonful of catsup, and nearly a teaspoonful of French mustard. When the soup begins to boil again, pour it out.

Return the refuse parts of the tongue to the stock-jar.

ROAST HAUNCH OF VENISON.

Wash well in lukewarm water; then, rub all over with butter. Cover on all sides with a stiff paste of flour and water, and put down to roast, pouring a little water into the baking-pan. Now and then, wet the paste to keep it from cracking. Roast from three to four hours. Half an hour before taking it up, remove the paste, and test with a skewer to see if it is done. Set down again to roast, and baste every five minutes, with claret and melted butter. At the last, dredge with flour, baste with butter, and brown. For gravy, add to the liquid in the dripping-pan a thickening of browned flour, a teaspoonful of currant jelly, a glass of claret, pepper and salt to taste. Boil up, and serve in a boat.

SWEET POTATOES.

Boil in hot water until a fork will enter the largest easily; peel; lay in a dripping-pan, and set in a good oven a few minutes to dry out.

MOULDED POTATOES.

Mash boiled potatoes with milk, butter, and salt—not too soft; press hard into a greased mould, and turn out upon a hot dish.

STEWED CELERY.

Scrape and cut into equal lengths the best stalks of a bunch of celery. Cook tender in boiling water, a little salt; drain, pepper and salt, and when dished pour on a cupful of drawn butter in which has been stirred the juice of half a lemon.

BARLEY CUSTARD.

½ cup of pearl barley; 1 quart of milk; 5 eggs; 1 dessertspoonful of corn-starch wet up in a little cold milk; nearly a cupful of sugar; a pinch of salt; vanilla, or other flavoring.

Boil the barley tender in just enough water to cover it, with a pinch of salt. Drain, and put into a custard-kettle with the milk. Heat slowly, and when it fairly boils, pour upon the beaten eggs and sugar. Return to the fire; stir until thick; turn into a bowl, and, when cold, flavor. On Sunday, pour into custard-cups, with, if you like, a spoonful of whipped cream upon the top of each.

MARTHA’S CAKE.

Please consult “COMMON SENSE IN THE HOUSEHOLD,” Series No. 1, General Receipts, page 314.

First Week. Monday.
——
Tapioca Soup.
Venison Pasty. Stewed Tomatoes.
Kidney Beans au Maître d’Hôtel. Potato Cakes.
——
Apple Jelly.
Fruit, Nuts, and Raisins.
——

TAPIOCA SOUP.

Pour off as much stock as will suffice for the wants of your family to-day. Strain, and heat it. Take off the scum, and add a generous handful of tapioca, soaked two hours in a little cold water. Simmer until clear.

VENISON PASTY.

Cut off slices of the least-done part of your roast venison; divide into neat squares, season with pepper and salt. Make a gravy by cooking bits of skin and refuse pieces of meat in a little water; boiling the liquid down one-half; cooling; taking off the top and seasoning well. Cut the best parts of the tongue left from yesterday’s soup very small. Put a layer of venison into a deep dish; sprinkle with butter-bits rolled in flour, and cover with the minced tongue. Upon this drop a few bits of currant jelly. Fill the dish thus; pour on the gravy, and put a thick crust of paste (kept over from Saturday’s pastry-making) above all. Bake to a pale brown; wash over with white of egg, and, when this hardens, with butter, and shut the oven-door to glaze it.

STEWED TOMATOES.

Empty a can of tomatoes into a saucepan. Cook twenty-five minutes; season with sugar, pepper, salt, and a tablespoonful of butter rolled in pounded cracker. Simmer ten minutes longer.

KIDNEY BEANS AU MAÎTRE D’HÔTEL.

Soak the beans all night. Boil soft in water, slightly salt. Drain, and put hot into a saucepan with two tablespoonfuls of butter, a little parsley, chopped fine, pepper, salt, and a little minced onion. Shake over the fire until hissing hot, add the juice of half a lemon, and dish.

POTATO CAKES.

Make the cold mashed potato left from yesterday into flat, round cakes; flour abundantly; lay in a floured baking-pan and set in a hot oven to brown. Serve upon a hot flat dish.

APPLE JELLY.

12 fine pippins; 2 cups of powdered sugar; juice of 2 lemons; grated peel of one; ½ package Coxe’s gelatine soaked in 1 cup of cold water.

Pack the apples, when pared and cored, into a stoneware or glass jar with a cup of cold water; put on the top loosely to allow the escape of the steam; set in a pot of warm water, heat slowly, and boil until the apples are very soft. Have ready in a bowl the soaked gelatine, sugar, lemon-juice and grated peel. Strain and squeeze the hot apples over them; stir until the gelatine is dissolved, strain again through a flannel bag. Wet a mould and pour it in. This can be made on Saturday and kept in a cold place.

FRUIT, NUTS, AND RAISINS.

Put apples, pears, and oranges upon one dish; nuts and raisins together.

First Week. Tuesday.
——
Canned Pea Soup.
Beefsteak. Graham Savory Pudding.
Baked Potatoes. Cream Parsnips.
——
Susie’s Bread Pudding.
——

CANNED PEA SOUP.

As your stock must be running low, add a quart of boiling water to the contents of the jar, and boil slowly at the back of the stove for an hour and a half. Strain, cool, skim, and add a can of green peas. Cook until these are tender; pulp through a colander into the soup, season with pepper and salt, also a lump of white sugar, stir in a lump of floured butter, and when it has boiled once more, pour upon dice of fried bread placed in the tureen.

BEEFSTEAK.

Flatten and broil upon a greased gridiron over a clear fire. Turn as it drips. It should be done in ten or twelve minutes. Lay upon a hot-water dish; pepper, salt, and butter liberally. Cover with another hot dish, or a heated cover of block-tin.

GRAHAM SAVORY PUDDING.

2 heaping tablespoonfuls of Irish oatmeal, soaked two hours in a little cold water; 2 cups of boiling milk; handful of fine crumbs; 2 tablespoonfuls of butter; 1 tablespoonful minced onion; 1 teaspoonful mixed sweet marjoram and parsley; 3 eggs.

Pour the hot milk upon the soaked oatmeal, and stir over the fire for fifteen minutes. Add the bread-crumbs, beat up well; put in the onion, herbs, butter, pepper, and salt, lastly the whipped eggs. When very light, butter a mould, pour in the pudding, set in a pan of boiling water, and this in a moderate oven. Bake one hour, turn out, and send around a boat of drawn butter with it.

BAKED POTATOES.

Bake in a steady oven until soft; wipe, and send to table without peeling them.

CREAMED PARSNIPS.

Boil tender, scrape and slice lengthwise. Put over the fire with two tablespoonfuls of butter, pepper, and salt, and a little minced parsley. Shake until the mixture boils. Dish the parsnips, add to the sauce three tablespoonfuls of cream in which has been stirred a quarterspoonful of flour. Boil once, and pour over the parsnips.

SUSIE’S BREAD PUDDING.

1 quart of milk; 4 eggs; the whites of three, more for _méringue_; 2 cups fine dry crumbs; 1 tablespoonful melted butter; 1 cup of sugar; juice and half the grated peel of 1 lemon.

Beat eggs, sugar, and butter light. Soak the crumbs in the milk, and mix well, beating long and hard. When nearly done spread with a _méringue_ made of the whipped whites of three eggs and a little powdered sugar. Eat cold.

First Week. Wednesday.
——
A Plain Soup.
Jugged Rabbits. Macaroni with Cheese.
Cauliflower. Beets.
——
Rusk Fritters.
——

A PLAIN SOUP.

5 lbs. shin of beef—meat sliced and bones cracked; 4 turnips; 4 carrots; 3 stalks of celery; 1 large onion stuck with 6 cloves; bunch of herbs; pepper and salt; 6 quarts of water.

Put meat, bones and sliced vegetables on with the water, and cook slowly four hours. At the end of two hours take out a cupful of the meat, and spread out to cool. When the four hours are up, strain the soup, rubbing the vegetables through a colander; cool, skim, and season; add the cooled meat cut into dice, heat to boiling, and serve. Put the meat and bones left in the colander into the stock-jar, with all of the soup not used to-day.

JUGGED RABBITS.

Skin, clean with care, and joint the rabbits as for fricassee. Lay thin slices of fat salt pork in the bottom of a stoneware jar; lay upon them pieces of rabbits; strew with minced onion and parsley; put in more pork and more rabbit, etc. Add a cup of your soup or other gravy. When all are in put on the cover of the jar, fitting closely, and set in a pot of warm water. Tie a piece of thick paper over the top of the jar to keep in the steam. Cook steadily two hours—longer should you find, upon opening the jar, that the meat is not tender. When it is done, dish the meat, strain the gravy into a saucepan, and set in cold water to throw up the fat. Take this off; add a little currant jelly, browned flour, wet with water, and a glass of claret. Boil one minute and pour over the meat.

MACARONI WITH CHEESE.

Break half a pound of macaroni into short pieces, and cook tender in hot salted water. When nearly done, stir in a tablespoonful of butter. When tender, drain; stir in two great spoonfuls of grated cheese, salt to taste, and a little cayenne. Stir over the fire until the cheese is melted; put in a spoonful of butter, and dish.

CAULIFLOWER.

Boil the cauliflower in plenty of hot salted water. When done, which should be in about twenty minutes, drain and dish, the flower upward. Pour over it a cup of drawn butter, seasoned with pepper, salt, and the juice of half a lemon.

BEETS.

Boil more than an hour, scrape and slice round. Dish, and pour upon them a little butter heated with a like quantity of vinegar, and seasoned with pepper and salt.

RUSK FRITTERS.

12 stale rusks; 5 eggs; 4 tablespoonfuls of white sugar; 2 glasses of sherry.

Cut all the crust from the rusks and divide each into two or three pieces of equal size. The slices should be an inch thick. Pour the wine over them; let them lie in it five minutes, then drain upon a sieve. Beat eggs and sugar together. Lay the soaked rusks in these for a minute, turning over and over, so as to coat them well. Fry in boiling lard to a golden brown. Drain well and sprinkle with powdered sugar mixed with cinnamon, and serve hot with or without sauce.

First Week. Thursday.
——
Celery Soup.
Boiled Beef Tongue with Sauce Piquante.
Baked Beans.
Baked Tomatoes. Chopped Potatoes.
——
Lemon Puddings.
——

CELERY SOUP.

12 stalks of celery; 3 pints of soup-stock; 1 cup of milk; pepper and salt; 1 teaspoonful of sugar; ½ onion; 1 teaspoonful of flour wet up in cold milk.

Scrape and cut up the celery into inch lengths. Cook fifteen minutes in a little hot water; drain and add three pints of stock with the onion; stew gently until the celery is very soft. Pulp through a colander into the soup; season and return to the fire. Boil up; put in the sugar and pour into the tureen. Add a cup of boiling milk thickened with the flour.

BOILED BEEF’S TONGUE WITH SAUCE PIQUANTE.

Soak the tongue—a corned one—three hours; wash well and cook in plenty of boiling water, fifteen minutes per pound. Trim off the root; skin and dish, pouring over it a cupful of rich drawn butter in which has been stirred a great spoonful of capers, pickled nasturtium-seed, or of green pickle chopped.

BAKED BEANS.

Soak a quart of navy or kidney-beans all night. In the morning put on to boil in cold water, and cook soft. Half an hour before taking them up, put in a piece of streaked salt pork, three or four inches square. When the beans are soft, drain; put into a bake-dish with the pork half browned in the middle. Score the rind of the parboiled pork; cover the dish, and bake one hour—then brown.

BAKED TOMATOES.

Drain off most of the juice from a can of tomatoes (Add to the tongue pot-liquor, by and by; boil together ten minutes, and pour into the stock-jar.) Put the tomatoes into a pudding-dish; season with pepper, salt, sugar, and butter; strew fine crumbs over all; bake, covered, half an hour, and brown quickly.

CHOPPED POTATOES.

Boil potatoes, and let them get cold. Chop rather coarsely; put into a saucepan, with a couple of spoonfuls of butter, a little pepper and salt, and shake and stir until very hot.

LEMON PUDDINGS.

6 butter crackers, soaked in water, and crushed to a pulp; 3 lemons; half the grated peel; 1 cup of molasses; 1 tablespoonful melted butter; a pinch of salt; good pie-paste.

Pare away all the skin of the lemons, when you have grated off half the yellow peel. Chop the pulp very fine, and remove the seeds. Stir this into the crushed crackers with the butter and salt. Beat in the molasses gradually, then the lemon-peel. Have ready small paté-pans lined with paste; fill with the mixture, and cook. Eat cold, but fresh.

First Week. Friday.
——
Bread Soup.
Lobster Croquettes. Braised Grouse.
Salsify Fritters. Sweet Potatoes.
——
Indian Meal Puffs.
——

BREAD SOUP.

Save your crusts for several days for this soup. Break about half a pound of them into small pieces, and lay in an open oven to dry, while you skim your soup-stock; add an onion, and put over the fire to boil. Cook gently half an hour; strain; return to the kettle, and when it boils again put in the crusts. Cook slowly twenty minutes, stir, and beat the bread to a porridge, add seasoning and a little minced parsley, and boil one minute.

LOBSTER CROQUETTES.

1 can of preserved lobster; 2 eggs; 2 tablespoonfuls of butter; ½ cup fine crumbs; yolks of two hard-boiled eggs—pounded, then worked into the butter; juice of half a lemon; salt, cayenne pepper, a pinch of mace, and one of lemon-peel; beaten yolks of 2 raw eggs.

Mince the meat; work in the warmed butter and pounded yolks, the seasoning, raw eggs—at last, the crumbs. Make into oblong balls or rolls; roll in flour, and fry in sweet lard. Drain upon clean paper, rolling each croquette lightly upon it, and dish. Pass cream crackers and sliced lemon with these excellent croquettes, and make a separate course of them.

BRAISED GROUSE.

Clean thoroughly, washing out the inside in soda and water, and then rinsing and wiping. Truss, but do not stuff the birds; tie them in shape. Cover the bottom of a saucepan with slices of fat salt pork; lay the grouse upon these; sprinkle minced onion and parsley over them with pepper, salt, and a little sugar. Cover with more pork, and pour in a large cupful of soup-stock, or other broth. If you cannot spare this, put butter and water, although it is not so good. Cover very closely; simmer one hour; turn the birds, and cook—always covered—until tender. Dish the grouse; strain the gravy; thicken with browned flour; boil up, and pour into a boat. Partridges, wild pigeons, and tough chickens may be cooked in this way—also ducks.

SALSIFY FRITTERS.

Wash, scrape, and grate the roots, letting them fall from the grater into a batter made of two eggs, half a cup of milk, flour enough for thin batter, and a little salt and pepper. It should be like raw fritters when mixed. Drop, by the spoonful, into the hot fat. As fast as they are fried throw into a hot colander, set over a bowl in the oven. Eat _hot_.

SWEET POTATOES.

See Sunday of this week.

INDIAN MEAL PUDDING.

4 beaten eggs; 1 quart of boiling milk; 2 scant cups white “corn-flour,” or very fine meal; ½ cup of wheat flour; 1 scant cup powdered sugar; 1 tablespoonful butter; a little salt; 1 tablespoonful of cream of tartar, and half as much soda sifted twice through the flour; ½ teaspoonful mixed cinnamon and nutmeg.

Boil the milk; stir in the meal, flour, and salt. Boil fifteen minutes, stirring up well from the bottom. Put into a bowl, and beat hard for three minutes. When cold add beaten eggs and sugar, with the spice. Whip long and thoroughly. Bake in greased cups or muffin-tins, in a steady oven. When done, turn out, and eat with butter and powdered sugar.

First Week. Saturday.
——
Mock Turtle Soup.
Baked Mutton Chops. Macaroni Pudding.
Winter Squash. Cold Slaw.
——
Cracker and Jam Pudding.
——

MOCK TURTLE SOUP.

Please refer to Wednesday, Third Week in March, for a long and minute receipt for this soup. Make enough for three days.

BAKED MUTTON CHOPS.

3 lbs. of mutton chops; 5 fine potatoes; 1 onion; 1 kidney; 1 pint of oyster-liquor; pepper, salt, and parsley; 1 tablespoonful of butter.

Lay one-third of the chops—rid of all the fat and skin—in a baking-dish; cover with potatoes and onions, sliced very thin; sprinkle with salt and pepper. Put on another layer of chops, more potatoes and onions, then the sliced kidney. Cover with potatoes; season; put in the rest of the chops; cover with onion and potatoes. Pour in the oyster-liquor and melted butter, with parsley, pepper, and salt. Cover very closely, and bake in a moderate oven three hours. Turn out upon a heated flat dish.

MACARONI PUDDING.

Break half a pound of macaroni into short pieces, and boil twenty minutes in hot, salted water. Drain; add two tablespoonfuls of grated cheese, the minced remains of yesterday’s game, or some other cold meat, a little chopped ham, and four beaten eggs. Mix all well, wetting with a little soup-stock—adding, finally, a cup of milk, in which has been stirred a pinch of soda. Pour into a greased mould, and boil one hour. Turn out, and serve with a gravy made of cold gravy left from yesterday, mixed with a little hot stock, strained, thickened, and boiled for one minute.

WINTER SQUASH.

Pare, cut up, and cook soft in boiling water, a little salt. Drain; mash smooth, pressing out all the water; work in butter, pepper, and salt, and mound in a deep dish.

COLD SLAW.

Shred a firm cabbage, and pour over it a dressing made in these proportions: One teaspoonful of sugar, half as much salt, pepper, and made mustard, rubbed smooth in two tablespoonfuls of oil, and then beaten up very gradually with five tablespoonfuls of vinegar, and a teaspoonful Colgate’s essence of celery.

CRACKER AND JAM PUDDING.

3 eggs; ½ cup cracker-crumbs; ½ cup sugar; i tablespoonful of butter; 1 cup of milk; ½ lemon—juice and grated peel; 3 tablespoonfuls of jam.

Heat milk and crumbs together until scalding. Turn out to cool, while you rub butter and sugar to a cream—adding the lemon. Stir in the beaten yolks, the soaked cracker and milk—at last, the whites. Butter a bake-dish; put the jam at the bottom; fill up with the mixture, and bake, covered, half an hour; then brown. Eat cold, with sifted sugar on top. Or, if you like, you can put a _méringue_ over it before taking from the oven.

Second Week. Sunday.
——
“That Soup” Again.
Roast Turkey, Garnished with Sausages. Mashed Turnips.
Canned Corn Pudding. Sweet Potatoes.
Cranberry Sauce.
——
Orange Snow and Snowdrift Cake.
Hot Coffee.
——

“THAT SOUP” AGAIN.

Remove every particle of fat from the top of your stock. Take out what is needed for to-day, and heat to boiling—slowly.

ROAST TURKEY, GARNISHED WITH SAUSAGES.

Wash out the turkey carefully. Stuff as usual, adding a little cooked sausage to the dressing. (Salt the giblets, and keep for to-morrow.) Lay the turkey in the dripping-pan, pour a great cupful of boiling water over it, and roast _about_ ten minutes per pound—slowly for the first hour. Baste faithfully and often, dredging with flour, and basting with butter at the last. Dish the turkey, laying _boiled_ sausages around it. Pour the fat from the gravy; thicken with browned flour; salt, and pepper. Boil once, and serve in a boat.

MASHED TURNIPS.

Pare, quarter, and cook tender in boiling water, a little salt. Mash and press in a heated colander; work in butter, pepper, and salt; heap smoothly in a deep dish, and put “dabs” of pepper on top.

CANNED CORN PUDDING.

Drain, and chop the corn fine, add a tablespoonful of melted butter, four beaten eggs; a large cup of milk, with an even teaspoonful of corn-starch stirred in it, with salt and pepper to taste. Bake, covered, in a greased pudding-dish one hour; then brown quickly.

SWEET POTATOES.

See Sunday of First Week in December.

CRANBERRY SAUCE.

Cook a quart of cranberries with a _very_ little water, slowly, in a porcelain or tinned saucepan. Stir often, and when they are broken all to pieces, and thick as marmalade, take off, sweeten liberally, and rub through a colander. Wet a mould, and put them in to form.

ORANGE SNOW AND SNOWDRIFT CAKE.

4 large sweet oranges, juice of all, and grated peel of one; juice and half the grated peel of 1 lemon; 1 package of gelatine soaked in 1 cup of cold water; whites of 4 eggs, whipped stiff; 1 large cup of powdered sugar; 2 cups of boiling water.

Mix the juice and peel of the fruit with the soaked gelatine, add the sugar, stir well, and leave them for one hour. Pour on boiling water, and stir until clear. Strain, and press through a coarse cloth. When cold, and beginning to congeal, whip a spoonful at a time into the frothed whites. Put into a wet mould. Do this of course on Saturday.

* * * * *

For Snowdrift Cake, please refer to BREAKFAST, LUNCHEON AND TEA, page 340.

Second Week. Monday.
——
Brown Giblet Soup.
Minced Turkey and Eggs. Baked Tomatoes.
Stewed Potatoes. Raw Celery.
——
Plain Rice Pudding.
A “Comfortable Cup of Tea.”
——

BROWN GIBLET SOUP.

Cut each giblet into three pieces, and put on to boil in stock made of the remnant of your mock turtle soup, diluted with water and strained. Simmer all together one hour.

Chop the gizzard fine, pound the liver. Make what is called technically a _roux_, by putting two tablespoonfuls of butter into a saucepan, and when it bubbles, stirring in a teaspoonful of browned flour, and continuing to stir until they are well mixed and smooth. Add, spoonful by spoonful, half a cup of boiling soup, then the pounded liver; the gizzard, juice of half a lemon, and half a glass of brown sherry. Stir all this into the soup, and boil up once. Have in the tureen the yolks of four hard-boiled eggs, each quartered with a keen knife, and pour the soup upon them.

MINCED TURKEY AND EGGS.

Cut all the meat from the skeleton of the turkey. Put the bones, sinews, skin, and stuffing into a pot with three quarts of cold water. Set at the back of the range and let it simmer down to two quarts. Season, and set away in your stock-pot.

Divide the meat intended for to-day into inch long pieces, tearing rather than cutting it. Heat the skimmed gravy; add as much drawn butter; two beaten eggs; pepper and salt; put in the minced turkey; set back over the fire, and stir until very hot. Cover the bottom of a pudding-dish with fine crumbs; pour in the mixture; strew crumbs on top, and bake to a light brown in a quick oven. Serve in the bake-dish.

BAKED TOMATOES.

Please see Thursday of last week—the First Week in December. Add the surplus juice to your turkey-bone “stock.”

STEWED POTATOES.

Pare and cut into small squares. Lay in cold water half an hour; cook tender in hot water, a little salt. When done—or nearly—pour this off, add a cup of cold milk, and when this begins to simmer, a tablespoonful of butter rolled in flour, pepper, salt, and a little minced parsley. Boil gently one minute, and pour into a deep dish.

CELERY.

Wash, scrape, and cut off the green leaves. Arrange the best stalks in a celery-glass. Put two or three green pieces into to-morrow’s soup-stock while boiling; and if you have time cut up the rest into short bits, and put in a jar or wide-mouthed bottle of vinegar to keep for salad-dressing.

A PLAIN RICE PUDDING.

1 large cup of rice; 2 quarts of milk; 8 tablespoonfuls of sugar; 1 teaspoonful of salt; 1 great spoonful of butter, melted; nutmeg and cinnamon to taste.

Soak the rice two hours in a pint of the milk. Add, then, the rest of the milk and the other ingredients. Bake, covered, two hours; brown, and eat cold.

Second Week. Tuesday.
——
Simple White Soup.
Stewed Fillet of Veal. Spinach.
Boiled Beans. Mashed Potatoes.
——
Queen’s Toast.
——

SIMPLE WHITE SOUP.

Take the fat from the top of your turkey soup-stock; strain, rubbing the dressing through the colander. Simmer one hour, with half a sliced onion and four tablespoonfuls of soaked rice in it, or until the rice is soft. Be careful that it does not scorch. Strain through the soup-sieve into the tureen, add pepper and salt, if needed—finally a cup of hot milk in which has been stirred and cooked for one minute two beaten eggs.

STEWED FILLET OF VEAL.

Lard the fillet on top with strips of fat salt pork; lay a few slices of corned ham in the bottom of a saucepan; on these the veal; cover with sliced ham; season with pepper, salt, and a pinch of mace; pour in a cup of yesterday’s soup, weakened with water. Cover closely and stew two hours, turning the meat at the end of the first hour; take up and keep the meat hot over boiling water; add some browned flour and a tablespoonful of soaked gelatine to the gravy when you have strained it, boil fast and hard until it is thick, and of a glassy brown. Pour on the veal, set in the oven, the larded side upward, and shut the door for a few minutes to “glaze” it. Garnish with light and dark green celery-tops. Lay the ham about it.

SPINACH.

Boil in plenty of hot salted water, for twenty-five minutes. Drain, chop very fine, put back in the saucepan with a teaspoonful of sugar, a little pepper, salt, and mace, and a few spoonfuls of milk or cream. Beat and toss until it is like a thick green custard, and pour out upon slices of fried bread.

BOILED BEANS.

Soak all night. In the morning, put on in cold water, and cook gently until soft. Drain, pepper and salt, and pour over them, when dished, a little good drawn butter.

MASHED POTATOES.

Prepare as usual—without browning.

QUEEN’S TOAST.

Cut thick slices of stale baker’s bread into rounds with a cake-cutter and fry to a nice brown in hot lard. Dip each slice into boiling water to remove the grease; sprinkle with a mixture of powdered sugar and cinnamon, and pile one upon the other. Serve a sauce made of powdered sugar, dissolved in the strained juice of a lemon and thinned with a glass of wine. Put a very little upon each round. Butter sauces are too rich for queen’s toast.

Second Week. Wednesday.
——
Beef Gravy Soup.
Cannelon of Veal, Oysters, and Sweetbreads.
Potatoes Sautés.
Succotash. Cranberry Sauce.
——
Impromptu Plum Pudding.
——

BEEF GRAVY SOUP.

4 lbs. of coarse lean beef; 3 lbs. of bones; 2 sliced onions; 2 turnips; 2 carrots; bunch of sweet herbs; 3 stalks of celery; pepper and salt; 1 tablespoonful corn-starch, wet up in cold water; 5 quarts of water.

Cut the beef in small strips and fry to a good brown, in plenty of dripping. Take out the meat and lightly fry the bones. Remove these and put with the meat into the soup-pot. Now fry in the same fat the sliced onions; add these, when brown, to the meat and bones, and pour on them the five quarts of water. Cook slowly one hour; take off the scum, and put in the sliced carrots, turnips, the celery and herbs. Boil gently four hours. Strain; pick out the meat and bones, and put, well-seasoned, into the stock-jar. Pulp the vegetables into the soup; season; pour all but two quarts into the stock-jar, and set aside. Cool that left out for to-day, skim and re-heat; add the corn-starch, boil up and serve.

CANNELON OF VEAL, OYSTERS, AND SWEETBREADS.

Chop the remains of your stewed fillet; boil, blanch, and cool two sweetbreads, and mince _very_ fine. Chop, also, twelve oysters. Mix all these together with a cup of fine bread-crumbs; add plenty of seasoning and two beaten eggs. Work to a paste; flour your hands and make into a roll seven or eight inches long, and three or four inches in diameter. Envelope this in a crust of good pie-paste, closing the open ends with rounds of paste. Lay in a floured baking-pan, the joined edges downward, and bake in a steady oven. Just before taking it up glaze with butter.

POTATOES SAUTÉS.

Boil and slice while hot. Put into a frying-pan with a large spoonful of butter, pepper, salt, and powdered parsley. Stir constantly until very hot, and dish. They must not be at all brown or even dry. Serve very hot.

SUCCOTASH.

Empty a can of succotash into a saucepan; cover with boiling water, a little salt, and cook half an hour. Turn off the water; pour in a cup of milk, and when this boils, stir in a tablespoonful of butter rolled in flour; season with pepper and salt; boil once, and dish.

CRANBERRY SAUCE.

If you have none ready made, prepare according to receipt given for Sunday of this week. It is well to make a good supply at a time, since it keeps well in cold weather.

IMPROMPTU PLUM PUDDING.

2 cups of made mince-meat—“Atmore’s” is very good; 1½ cups prepared flour; 6 beaten eggs.

Whip the yolks and stir (with additional sugar, if needed,) into the mince-meat. Beat hard for two or three minutes. Put in whisked whites and the flour alternately. Butter a large mould; put in the mixture, leaving room for the swelling of the pudding, and boil, without the intermission of a moment, for five hours. Turn out upon a hot dish; pour brandy over it, and light just as it goes into the dining-room. Eat with rich sauce.

Second Week. Thursday.
——
Tomato Soup.
Glazed Ham. Potato Puff.
Chopped Cabbage, with Sauce. Celery Salad.
——
Corn-Starch Cup-Cake.
Chocolate.
——

TOMATO SOUP.

Skim the fat from your soup-stock, and put it, meat bones and all, over the fire with a can of tomatoes. Simmer one hour and strain, rubbing the tomatoes through the colander. Season to taste; return to the fire, and when it boils, put in a lump of sugar, and a tablespoonful of butter cut up in half as much flour. Boil up once.

GLAZED HAM.

Put into cold water about ten o’clock on Wednesday night, and let it soak until the fire is made next morning. Put on then in plenty of cold water, and cook eighteen or twenty minutes per pound. Set out of doors when done, in a large, shallow pan, and cover with the pot-liquor. You should have made, meanwhile, the “glaze,” by boiling down a cup of yesterday’s soup, with an equal quantity of strained pot-liquor, until the result was a thick brown broth. Add a tablespoonful of soaked gelatine, and set the mixture in boiling water. When the ham is nearly, or quite cold, skim carefully; wash all over with the glaze, and set in the oven to harden. If not quite thick enough, apply a second coat when the first is dry. Twist frilled paper about the shank.

POTATO PUFF.

Whip hot boiled potatoes light and soft with milk, butter, and salt. Beat in two whisked eggs, and heap irregularly within a buttered bake-dish. Brown quickly, and serve in the dish in which it was baked.

CHOPPED CABBAGE WITH SAUCE.

Quarter a cabbage, and boil tender in hot salted water. Chop when you have drained it; season with pepper and salt. Drain again, pressing out the water; put into a hot dish and pour over it a cup of drawn butter, having for a base some of the strained ham-liquor, into which have been stirred a tablespoonful of celery vinegar and a little made mustard. Send up hot.

CELERY SALAD.

Scrape and cut into short pieces. Put into a salad-bowl, and pour over it a dressing such as was made for cold-slaw on Saturday, First Week in December.

CORN-STARCH CUP-CAKE.

5 eggs; 1 cup of butter; 2 cups of sugar; 1 cup sweet milk; 1 cup of corn-starch; 2 cups of prepared flour; vanilla flavoring.

Cream butter and sugar; beat in the yolks, the milk, the corn-starch and flour mixed together, alternately with the whites—lastly, the vanilla. Bake in small loaves, and eat while fresh. Pass hot chocolate with them.

Second Week. Friday.
——
Oyster Soup.
Boiled Chickens. Browned Potatoes.
Baked Sweet Potatoes. Scalloped Squash.
——
Baked Custards.
——

OYSTER SOUP.

2 quarts of oysters; 1 quart of milk; 2 tablespoonfuls of butter; 1 teacupful hot water; pepper, salt and a blade of mace.