Chapter XXI: Part 21

Strain all the liquor from the oysters; add the water, and heat. When near the boil, add the seasoning, then, the oysters. Cook about five minutes from the time they begin to simmer, until they “ruffle.” Stir in the butter, cook one minute and pour into the tureen. Stir in the boiling milk, and send to table.

BOILED CHICKENS.

Clean and truss the chickens, but do not stuff them. Sew up each in a piece of mosquito-netting, and boil in plenty of hot salted water. Allow about twelve minutes to the pound. Undo the netting; wipe the chickens, and rub all over with butter. Send up in a boat a cup of melted butter in which have been stirred the pounded yolks of two hard boiled eggs, and some powdered or minced parsley. Pour a few spoonfuls over the chickens.

BROWNED POTATOES.

Boil with their skins on. Throw off the water; take each potato in a clean towel, and hold it while you strip off the skin. Lay them, when peeled, in a greased baking-pan, and set this in a hot oven. Roast, with good dripping, until they are well colored.

BAKED SWEET POTATOES.

Wash, and bake soft in a moderate oven. Serve in their “jackets.”

SCALLOPED SQUASH.

Pare, slice, and mash. Stir in, while it is hot, a good spoonful of butter, pepper and salt to taste, and two beaten eggs. Pour into a buttered dish; strew fine crumbs on the top, and bake, covered, half an hour—then brown slightly.

BAKED CUSTARDS.

1 quart of milk; 4 beaten eggs; 5 tablespoonfuls of sugar, beaten with the eggs; nutmeg, and 2 teaspoonfuls of flavoring extract.

Scald the milk; pour upon the other ingredients; stir together well; flavor, and pour into stone-china cups. Set these in a pan of hot water; grate nutmeg upon each, and bake until firm. Eat cold from the cups.

Second Week. Saturday.
——
Chicken and Sago Soup.
Beefsteak Pudding. Boiled Onions.
Mashed Potatoes. Fried Hominy.
——
Sweet Potato Pie.
——

CHICKEN AND SAGO SOUP.

Take the top from your chicken pot-liquor; add the cracked bones of the chickens, from which you cut the meat for “breakfast, luncheon, _or_ tea;” boil gently one hour. Strain, and season to taste; add a cup of soaked sago, and simmer until it is soft and clear.

BEEFSTEAK PUDDING.

3 lbs. of rump steak; 3 eggs; 2 cups of milk; 5 tablespoonfuls of prepared flour; pepper and salt; melted butter; parsley; French mustard.

Cut the steaks into pieces rather more than an inch wide and long. Beat with a rolling-pin; pepper and salt, and dip each in a mixture of melted butter and minced parsley, with a little French mustard. Lay in the bottom of a greased bake-dish; pour over them a batter made of the eggs, flour, and milk, bake an hour and a quarter. Serve in the bake-dish.

BOILED ONIONS.

Cook and boil in salted water fifteen minutes; throw this off, and cover with milk and water. Cook tender; drain; pepper and salt, and pour in a cupful of drawn butter. Simmer five minutes, and turn out.

MASHED POTATOES.

Prepare in the usual manner, taking care not to get them too stiff.

FRIED HOMINY.

Boil hominy—the fine-grained—the day before you want to use it. When perfectly cold and stiff, remove the skin from the top, and cut the hominy into neat squares. Flour and salt these, and fry to a nice brown in hot lard or dripping. Drain well, and eat hot.

SWEET POTATO PIE.

Parboil; skin; cool, and slice crosswise firm sweet potatoes. Line a pie-dish with a good crust; put in a layer of sliced potatoes; sprinkle abundantly with sugar; scatter in four or five whole cloves, and cover with more slices. Fill the dish thus: put in a liberal tablespoonful of melted butter; pour in a little water and a teaspoonful of lemon-juice; cover with puff-paste, and bake. Eat cold. This is a Virginia dish, and very nice.

Third Week. Sunday.
——
Ox-tail Soup.
Ducks à la Mode. Canned Green Peas.
Mashed Turnips. Scalloped Cauliflower.
——
Sponge Cake Soufflé Pudding.
——

OX-TAIL SOUP.

2 ox-tails; 1 onion; 2 turnips; 2 carrots; bunch of sweet herbs; 6 whole cloves; 2 tablespoonfuls of catsup; 1 glass of wine; pepper and salt; ½ lb. of lean ham; butter; water.

Joint the tails, and slice the vegetables and ham. Put two tablespoonfuls of butter into the soup kettle, with the tails, ham, vegetables, herbs, and a pint of water. Cover closely, and simmer half an hour after they begin to smoke. Add, then, six quarts of water, if the tails are of a fair size, and simmer four hours, or until the vegetables are boiled to pieces and the tails very tender. Do this on Saturday; season the soup, and turn all into the stock-jar. On Sunday take off the fat, and strain the soup, pulping the vegetables, and taking out the pieces of tail. Put these into the stock-jar, with all the soup you do not need for to-day; also the bits of ham. Heat the portion left out for to-day; stir in a good spoonful of browned flour wet in water, the catsup and wine, and boil up fairly before serving.

DUCKS À LA MODE.

Joint the ducks; pepper, salt, and flour them. Fry to a light brown in a little butter. Put into a saucepan with a cup of your soup-stock—strained off before pulping the vegetables—a tablespoonful of minced onion, pepper and salt to taste. Cover, and stew tender; say about forty minutes from the commencement of the boil. Keep hot over boiling water while you strain the gravy; add a glass of wine, and thicken with browned flour. Boil until thick, and pour over the ducks.

CANNED GREEN PEAS.

Drain, cover with boiling water, and cook tender. Pour off the water; dish, and stir in a little hot butter, mixed with pepper, salt, and a dust of powdered sugar. Toss and mix well, and serve hot.

MASHED TURNIPS.

See Sunday, Second Week in December.

SCALLOPED CAULIFLOWER.

Boil twenty minutes—tied up in netting—in hot salted water. Cut into small clusters, rejecting the main stalk altogether. Set these closely together in a buttered bake-dish; pour drawn butter over them, and sift fine crumbs thickly upon the top. Bake in a good oven until browned.

SPONGE-CAKE SOUFFLÉ PUDDING.

12 square (penny) stale sponge-cakes; 5 eggs; 1 cup of milk; 2 glasses of sherry; ½ cup of sugar.

Lay the cakes in a buttered pudding-dish; pour the wine over them, and cover for half an hour. Heat the milk; pour upon the beaten yolks and half the sugar. Stir over the fire until quite thick. Pour, gradually, upon the cakes, letting it soak in well before adding more. Put into the oven, and, when very hot, cover with the whites, whisked stiff with the rest of the sugar, and shut the oven-door until the _méringue_ is colored. Make on Saturday, and eat cold on Sunday.

Third Week. Monday.
——
Second Edition Soup.
Boiled Corned Beef. Roast Potatoes.
Scalloped Cabbage. Horseradish Sauce.
——
Farina Pudding.
——

SECOND EDITION SOUP.

Strain off the soup from the meat in your stock-jar; heat slowly to a boil; put in a cupful of the best parts of the meat, cut neatly from the joints, and divided into square bits. Boil one minute, and pour out.

BOILED CORNED BEEF.

Put a piece of brisket, weighing six or eight pounds, in plenty of cold water. Set at the back of the range out of everybody’s way, and cook slowly, allowing eighteen minutes per pound. Take up; wipe carefully; rub all over with butter, and dish. Serve horseradish sauce with it. Pour the pot-liquor into the stock-jar.

ROAST POTATOES.

Select those of uniform size, and roast in a moderate oven until soft. Wipe, and wrap in a napkin, spread upon a flat dish.

SCALLOPED CABBAGE.

When your beef has begun to boil fairly, put in a firm white cabbage, from which you have stripped the outer leaves. Cook in the boiling pot-liquor until tender. Take out, quarter, and let it cool rapidly. When quite cold, chop; stir in pepper and salt, and put into a greased bake-dish. Pour over it half a cupful of soup-stock; sift crumbs thickly on the top, and bake, covered, half an hour, or until very hot throughout; then brown.

HORSERADISH SAUCE.

Stir two tablespoonfuls of grated horseradish and a tablespoonful of vinegar into a cup of drawn butter until it is like white cream. If the horseradish be put up in vinegar, omit the tablespoonful of that condiment.

FARINA PUDDING.

1 quart new milk; 4 tablespoonfuls of farina; 4 eggs; 5 tablespoonfuls of sugar; nutmeg.

Soak the farina two hours in a little water. Scald the milk; stir in the farina, and cook ten minutes, using the spoon constantly. Pour upon the beaten eggs and sugar. Beat all together well. Put in nutmeg to taste, and pour into a buttered pudding-dish. Bake half an hour, or until firm and well colored. Eat warm—not hot.

Third Week. Tuesday.
——
Split Pea Soup.
Larded Mutton Chops. Tomato Sauce.
Lima Beans. Macaroni à la Crême.
——
Apple and Tapioca Pudding.
——

SPLIT PEA SOUP.

Soak a quart of split peas overnight. Next day, put on in the pot-liquor from your corned beef—having removed the fat from the latter. Add an onion, sliced, and three stalks of celery, with a few sprigs of parsley, cut fine. Boil gently—adding boiling water should the liquid sink too much—three hours. Rub through a colander; return to the fire; pepper, and stir in a cup of milk, in which has been cooked for one minute a tablespoonful of butter, cut up in a teaspoonful of flour. Pour out at once upon dice of fried bread laid in the tureen.

LARDED MUTTON CHOPS.

Cut off the skin and fat. Lard the chops thickly with strips of fat pork. Season them with a mixture of pepper, salt, and mace. Put into a saucepan; cover with a little of yesterday’s soup, if you have no other gravy, and a spoonful of tomato catsup. If you have a spoonful or two of green peas left from Sunday, put them in, and a little minced onion. Cover, and cook slowly half an hour. Turn the chops, and cook twenty minutes longer. Take out, and keep warm. Strain the gravy; thicken with browned flour and a tablespoonful of chopped cucumber pickle; boil two minutes. Put in the chops, and simmer three minutes. Arrange the chops upon a hot dish, and cover with the gravy.

TOMATO SAUCE.

Stew a can of tomatoes twenty minutes. Pulp through a colander, and put back into the saucepan, with pepper, salt, sugar, and a great spoonful of butter rolled in flour. Simmer twenty minutes more, or until the sauce is of the consistency of boiled custard.

LIMA BEANS.

Soak the dried beans all night. Next day, cook soft, putting them on in cold water, and boiling slowly. Drain; season with pepper, salt, and butter, and dish.

MACARONI À LA CRÊME.

Cook—having broken it into short pieces—half a pound of macaroni ten minutes in boiling water. Pour this off, and add a cupful of milk, with a little salt. Stew tender in this. In another saucepan heat a cup of milk, thicken with a teaspoonful of flour, stir in a tablespoonful of butter, and, at last, a beaten egg. Drain the macaroni; dish; stir through it two heaping tablespoonfuls of grated cheese, with a little cayenne. Pour on the sauce, and serve.

APPLE AND TAPIOCA PUDDING.

1 teacupful tapioca; 6 pippins, pared and cored; 1 quart of water; 1 teaspoonful of salt; a little grated lemon-peel; sugar; cloves.

Cover the tapioca with three cups of tepid water, and set in a warm place for five hours, stirring once in a while. Pack the apples in a pudding-dish, with a pinch of lemon-peel in each. Add a cup of warm water; cover closely, and cook in a moderate oven, turning as they cook at the bottom. When soft, drain off the water, fill the centre of each apple with sugar, put a clove in each, and pour over them the tapioca. Cover, and bake one hour. Eat warm, with hard sauce.

Third Week. Wednesday.
——
Rabbit Soup.
Venison Steaks. Oyster Salad.
Stewed Celery. Potatoes à la Lyonnaise.
——
Cottage Pudding.
——

RABBIT SOUP.

1 large rabbit; 2 lbs. of beef-bones; 2 slices lean corned ham; 1 large onion; bunch of sweet herbs; 2 tablespoonfuls of tomato sauce; 3 quarts of water; raw egg; crumbs.

Put the rabbit, jointed, the cracked bones, sliced ham and onion, and chopped herbs on in the water. Fit a tight cover upon the pot; set a weight on top, and stew four hours. The meat should be in rags. Strain, rubbing the vegetables through the colander. Season, cool, and take off the fat. Put over the fire, add some tomato sauce left from yesterday, boil up, and pour out. Chop a little of the soup-meat fine while the soup is cooling; season; work in some fine crumbs and a beaten egg. Make into balls, flour well, and fry in dripping. Put these into the tureen before the soup goes in.

VENISON STEAKS.

Trim off the hard skin, and flatten each steak with the side of a hatchet. Butter the gridiron well, and have the fire clear and hot. Turn often, not to lose a drop of the juice. Cook three or four minutes longer than you would beefsteaks. The Vertical Broiler is admirably adapted for broiling venison. Have ready, in a hot chafing-dish, a tablespoonful of butter for each pound of venison, a pinch of salt, a little pepper, a tablespoonful of currant jelly for each pound, and a glass of wine for every four pounds. This should be warmed by the hot water beneath the dish, by the time the venison is laid in it. Turn the steaks twice in it; cover; put fresh boiling water below, or light the lamp, and let it stand five minutes before serving.

OYSTER SALAD.

1 quart of oysters—cut, not chopped, to pieces; 1 bunch of celery, also cut small; 2 tablespoonfuls best salad oil; 1 teaspoonful of powdered sugar; ½ teaspoonful of salt, and the same of pepper and of made mustard; yolks of 2 raw eggs; 4 tablespoonfuls cider vinegar.

Beat the yolks light, with sugar, salt, pepper, and mustard. Whip in, gradually, the oil until the mixture is thick; add the vinegar—beating still—a little at a time. Put the oysters, drained and cut up, with the celery, into a salad-dish; pour over them the dressing; stir in well; garnish with a fringe of delicate celery-tops, and serve as soon as possible.

STEWED CELERY.

Scrape, and cut the stalks into rather short pieces. Cook tender in boiling salted water; drain this off, and add a cupful of drawn butter, well seasoned. Simmer in this five minutes, and pour into a deep dish.

POTATOES À LA LYONNAISE.

12 parboiled and cold potatoes; 1 chopped onion; chopped parsley, pepper, and salt; butter, or dripping, for frying.

Slice, or chop the potatoes. Heat the dripping in a frying-pan. Put in the onion, and fry one minute; then cook the potatoes, adding the parsley and seasoning. Shake and stir constantly lest the potatoes should stick to the pan, or brown. They should be done in five minutes. Drain off the fat by shaking to and fro in a hot colander—then dish.

COTTAGE PUDDING.

1 cup of sugar; 1 tablespoonfuls of butter, creamed with the sugar; 2 eggs; 1 cup of milk; 3 cups of prepared flour; 1 teaspoonful—scant—of salt.

Rub butter and sugar together; beat up with the yolks; add the milk, the whipped whites—lastly, the flour. Bake in a buttered cake-mould. Turn out, when done, upon a hot plate. In serving, cut in slices, and eat with liquid sauce.

Third Week. Thursday.
——
Vermicelli Soup.
Veal Cutlets à la Milanaise. Stewed Beans.
Hominy Pudding. Hot Slaw.
——
Pumpkin Pie.
——

VERMICELLI SOUP.

4 lbs. knuckle of veal; 1 lb. lean ham; 2 carrots; 1 onion; 4 stalks of celery; bunch of herbs; 1 great spoonful of butter; 6 quarts of water; 4 tablespoonfuls of vermicelli, broken small, and boiled ten minutes in hot salted water.

Cut up the veal and ham into small pieces; slice the vegetables; put into a soup-pot in which you have melted a great spoonful of butter. Set where it will heat slowly; cover closely, and leave it for one hour, stirring now and then. Pour in, then, the cold water, and cook gently four hours. Drain off the liquid, pick out meat and bones, and put into the stock-jar; pour on all the soup not wanted for to-day’s use, season, and set away. Pulp the vegetables into to-day’s soup; season; cool, and remove the fat. Put over the fire, and boil and skim five minutes. Add the vermicelli—simmer one minute, and pour out.

VEAL CUTLETS À LA MILANAISE.

Make your butcher cut the cutlets very thin—about half the thickness of those usually sold. Flatten with the side of a hatchet; dip in beaten yolk of egg, then in cracker-dust, mixed with pepper and salt. Fry to a fine brown in hot dripping. Drain off the fat; lay upon a hot dish, and put upon the middle of each slice (they should not be more than four inches long by three wide) a spoonful of the following sauce: Make a half-cup of drawn butter; stir in the stiffened white of an egg, with a tablespoonful of chopped parsley, and the juice of half a lemon. Beat light with your egg-whisk; heat very hot, and pour out.

STEWED BEANS.

Soak white beans all night. Put them on in the morning in cold water, and cook soft. Drain, and pour over them some nice gravy—soup-stock, if you have no other; add a little finely-minced onion, and simmer ten minutes. Turn out without draining.

HOMINY PUDDING.

1 cupful of cold boiled hominy (the small-grained); 2 cups of milk; 1 heaping teaspoonful of butter-warmed; 1 teaspoonful of sugar; 3 eggs; a little salt.

Mix all together in a smooth batter, and bake in a buttered pudding-dish. Eat hot.

HOT SLAW.

Boil the cabbage in two waters. Drain, when tender; chop quickly, press out all the water, and put into a deep dish. Heat in a saucepan half a cup of vinegar, one tablespoonful of butter, one tablespoonful of sugar, pepper and salt at discretion. When scalding, add a half teaspoonful of flour wet with water. Boil one minute, and pour upon the cabbage. If you have celery vinegar at hand, use for this dressing.

PUMPKIN PIE.

See Friday, Fourth Week in November.

Third Week. Friday.
——
Corn and Tomato Soup.
Baked Halibut. Stewed Pigeons.
Mashed Potatoes. Fried Salsify.
——
Dorchester Cracker Plum-Pudding.
——

CORN AND TOMATO SOUP.

Take the fat from the top of your stock. Drain off the soup, and add a can of corn, chopped fine, and the same of tomatoes, rubbed through a colander. Cook all slowly one hour; add what seasoning is required, and pour out.

BAKED HALIBUT.

Get a cut of halibut weighing five or six pounds, and lay for two hours in salt and water. Wipe dry, and score the outer skin. Set in the baking-pan; pour a cupful of boiling water, in which has been mixed a tablespoonful of butter, over it, and bake one hour, basting often with butter-and-water. When a fork will penetrate it easily, it is done. Lay upon a hot dish; add a little boiling water to the gravy, stir in a teaspoonful of anchovy sauce, the juice of half a lemon, and a little browned flour, wet up with cold water. Serve in a boat when you have boiled it one minute.

STEWED PIGEONS.

Clean the pigeons, tie them in shape, and cook precisely as you did the grouse on Friday, First Week in December.

MASHED POTATOES.

Serve with the halibut.

FRIED SALSIFY.

Scrape, and boil until tender. Drain and cool. Mash to a paste, picking out the fibres. Add a very little milk, a spoonful of butter and a beaten egg and a half for each cupful of mashed salsify. Make into flat, round cakes; roll in flour, and fry brown.

DORCHESTER CRACKER PLUM-PUDDING.

2 quarts of milk; 6 Boston crackers, split and buttered; 8 eggs, beaten very light; 2 cups of sugar; nutmeg, cloves, and cinnamon to taste; 1 lb. of raisins, seeded and cut in two; 1 teaspoonful of salt.

Heat the milk almost to boiling, and pour upon the beaten eggs and sugar, with the seasoning. Do not boil it again. Butter a pudding-dish; put a layer of buttered crackers in the bottom, buttered side up, and moisten with a few spoonfuls of custard. Cover thickly with raisins, and these with crackers, buttered side downward. Moisten with hot custard, and repeat the order given, until crackers and fruit are all in the dish. Pour in custard until only the surface of the upper layer is visible, but not enough to float them. Cover, and leave all night in a cold place. Add the rest of the custard in the morning, at intervals of five or six minutes between the cupfuls. Bake, covered, two hours in a moderate oven; then brown. Eat hot, with sauce.

Third Week. Saturday.
——
Sheep’s Head and Barley Soup.
Bacon and Eggs. Cheese Fondu.
Canned String-Beans. Mashed Turnips.
——
Lemon Tartlets.
——

SHEEP’S HEAD AND BARLEY SOUP.

1 sheep’s head, _carefully_ cleaned, with the skin on; 4 pig’s feet, also cleaned nicely; 2 onions; 2 turnips; 2 carrots; bunch of sweet herbs; 1 can of tomatoes; ½ cup of soup-barley, soaked two hours in a little water; 7 quarts of water; pepper, salt, mace, and sugar.

Crack the bones of the head and feet; wash very well; put the sliced vegetables and the herbs into a pot with the water, and cook gently five hours. At the end of three hours add the tomatoes. Should the liquid boil down to less than five quarts by the time you are ready to add the tomatoes, replenish from the tea-kettle. When the five hours are up, strain off the soup. Put bones and meat into the stock-jar, and add all the clear soup you do not want to-day. Season, and set aside. Now pulp the vegetables into the soup left out for Saturday’s dinner, season, cool, and skim off the fat. Return to the fire with the barley, and simmer half an hour.

BACON AND EGGS.

Cut one pound of streaked bacon into thin long slices; put into a frying-pan and cook slowly, turning often, until quite crisp. Pour off and strain the fat, and pour two tablespoonfuls of it into a stone-china or block-tin dish. Add two larger spoonfuls of good gravy left from yesterday’s pigeons, with as much cream, in which have been mixed half a teaspoonful of flour and a pinch of soda. Set this in a dripping-pan, with boiling water in the bottom, but not enough to overflow the dish, and stir upon the top of the range until quite hot. Then break upon it seven or eight, or more eggs, and put into a quick oven to “set.” When firm, send to table with the bacon laid about them.

CHEESE FONDU.

1 cup dry and fine bread-crumbs; 2 scant cups of milk, with a pinch of soda stirred in; ½ lb. dry cheese, grated; 3 beaten eggs; 1 small tablespoonful of melted butter; pepper and salt.

Soak the crumbs in the milk; beat in eggs, butter, seasoning—finally the cheese. Butter a pudding-dish; pour in the mixture, strew crumbs on the top, and bake in a rather quick oven to a light brown. Serve at once, as it soon falls.

CANNED STRING-BEANS.

Cut into short lengths; cover with hot, salted water, and cook forty minutes. Drain; dish, and stir in pepper, salt, and butter.

MASHED TURNIPS.

See Sunday, Second Week in December.

LEMON TARTLETS.

5 eggs; 5 tablespoonfuls of sugar; 1 quart of milk; ⅓ cup of prepared flour; 1 lemon, a large one—juice and grated peel; a pinch of salt.

Heat the milk; stir in the flour wet with a little cold milk, and heat again, stirring all the while. Pour upon the beaten yolks and sugar; cook for one minute. Take from the fire, and beat in the lemon-juice and grated rind. Have ready, baked and hot, some shells of puff-paste lining “patty-pans.” Fill with the mixture and cover each with a _méringue_ made of the whipped whites and a little powdered sugar. Put into the oven to set, and lightly color the _méringue_. Eat fresh, but not hot.

Fourth Week. Sunday.
——
Clear Sago Soup.
Roast Beef. Potato Balls.
Fried Sweet Potatoes. Apple Sauce.
Celery.
——
Ribbon Blanc-Mange.
Coffee and Cake.
——

CLEAR SAGO SOUP.

Remove the fat from your soup-jelly. Pour off as much as you need for to-day, without disturbing the sediment. Heat, simmer and skim until the scum ceases to rise; put in half a cup of German sago which has been soaking one hour in a little water. Cook gently until clear.

ROAST BEEF.

Lay in a dripping-pan and pour a cup of boiling water over it. Roast about ten minutes per pound, basting frequently and copiously. When done, dish; pour the strained gravy into a bowl and set in ice-water to throw up the fat. Remove this, return the gravy to the fire, pepper, salt, and thicken with browned flour. Boil once, and serve in a boat.

POTATO BALLS.

Mash potatoes very light with butter, milk and salt, and beat in two raw eggs. Put into a buttered saucepan, and stir until hot and stiff. Turn out and let the paste get cold. Then make into balls; roll each in flour; half an hour before taking up the roast beef, pour off nearly all the gravy, and lay the balls about the meat in the dripping-pan. Baste them whenever you baste the meat, and cook to a fine brown. Drain off the grease, and serve as a garnish to the beef, when dished.

FRIED SWEET POTATOES.

Boil, peel, and let them get cold. Then slice lengthwise; pepper, salt, flour, and fry quickly in good dripping. Drain well and serve hot.

APPLE SAUCE.

See Wednesday, Second Week in November.

CELERY.

See Monday Second Week in December.

RIBBON BLANC-MANGE.

1 quart of milk; 1 package Cooper’s gelatine; ¾ cup of sugar; 1 great spoonful of grated chocolate, wet in a very little cold milk; beaten yolk of one egg; 1 great spoonful of cranberry juice; vanilla extract.

Soak the gelatine one hour in a cup of the milk. Heat the rest to scalding; add sugar and soaked gelatine, and stir eight minutes over the fire. Strain through a muslin bag into four bowls, putting equal portions in all. Color one brown by stirring in the wet chocolate; another yellow, by beating in the yolk; a third, pink with cranberry juice, or currant jelly. Leave the fourth white. Return each portion, excepting this last, to the fire in its turn, and stir until very hot. When all are cold and beginning to congeal, wet a mould, and pour in, first, half of the white; next, half of the pink; thirdly, half of the yellow; fourthly, half of the brown. Upon this brown empty the rest of the white, and let the pink, yellow, and brown follow in course. Let each of the eight courses get firm enough to bear the next before adding more. Do all this on Saturday. On Sunday, turn out and pass with light cake, followed by coffee. The vanilla extract is intended for the chocolate only.

This is a beautiful dish, easy and safe.

Fourth Week. Monday.
——
Cream Soup.
Larded Beef. Mashed Potatoes.
Baked Tomatoes. French Mustard.
——
Apples, Oranges, and Nuts.
Tea and Crackers.
——

CREAM SOUP.

Put the contents of your stock-pot over the fire; add as much boiling water as is needed to make soup for to-day. First, however, take out the sheep’s tongue, and lay it aside. Simmer the soup for one hour; strain and season; return to the fire, and when it is hot, add a tablespoonful of butter rolled in flour; next, the sheep’s tongue, skinned and cut into dice. Boil up; pour into the tureen, and stir in a cup of hot milk in which two beaten eggs have been cooked one minute.

LARDED BEEF.

Thrust lardoons of fat salt pork quite through your cold roast, when you have trimmed off the ragged parts. Put into a deep pan; strew with chopped herbs, and minced onion, pepper, salt, and four or five whole cloves; also, a tablespoonful of chopped green pickle. Half cover with broth made from yesterday’s skimmed gravy, and a little soup-stock. Cover the pan closely, set in a moderate oven, and cook one hour—more, if the piece be large. Turn, when the time is half gone. Dish the meat, strain, and thicken the gravy. Give it one boil; pour a little upon the meat, the rest into a boat.

MASHED POTATOES.

Mash, or whip up light with milk, butter and salt, and heap roughly upon a hot dish.

BAKED TOMATOES.

See Thursday of First Week in December. Save the surplus juice.

APPLES, ORANGES, AND NUTS.

Supply clean plates, fruit-knives, and nut-crackers with this course.

TEA AND CRACKERS.

Pass, without further change of plates.

Fourth Week. Tuesday.
——
Baked Soup.
Mock Pigeons. Spinach.
Potato Puff. Stewed Corn.
——
Arrowroot Pudding, Hot.
——

BAKED SOUP.

3 lbs. of beef, cut into small squares; ½ lb. lean ham, chopped; 1 lb. of veal, cut small; 2 onions; 2 carrots; 2 tablespoonfuls German sago; can of green peas; pepper and salt; 6 quarts of water.

Put the chopped ham in the bottom of a broad jar that will go into your oven; cover with sliced vegetables, some of the peas and sago, and this with beef or veal. Pack vegetables and meat in alternate layers, seasoning each with pepper and salt. Pour in six quarts of water, if the jar will hold so much; fit on a close cover; spread a paste of flour and water around the edge to keep in the steam; set in a dripping-pan of hot water, and leave in a moderate oven six hours, replenishing the water in the pan, now and then. Dip out as much soup—just as it comes—as you want for to-day, at the end of this time; let it cool sufficiently to enable you to take off the fat; heat in a saucepan just to the boiling point, and pour into the tureen. Add a quart of boiling water and a little salt to the contents of the jar; cover, while hot, and set away in a cold place, as stock—and excellent stock it will be.

MOCK PIGEONS.

2 large cutlets of veal, cut rather thin, and beaten flat; ½ lb. of fat salt pork; yolks of two hard-boiled eggs; 1 cup of bread-crumbs; pepper, salt, and 1 tablespoonful of chopped onion pickle; a little sugar; powdered or minced parsley; a little oyster-liquor.

Lay the cutlets upon a dish, and spread the upper side with a force-meat made of the ingredients above enumerated; roll each up closely; bind in shape with soft string, and lay in a dripping-pan. Pour over them two cupfuls of boiling water, in which have been mixed two tablespoonfuls of butter, and the surplus tomato-juice saved from yesterday’s can of tomatoes. Cover with another pan of the same size—inverted—and set in a steady oven. Bake a little over an hour—half an hour more, should the “pigeons” be large. Take them up when tender, and brown, clip, and withdraw the strings, and keep hot while you strain, season, and thicken the gravy. Boil one minute, and pour into a boat.

SPINACH.

See Tuesday, Second Week in December.

POTATO PUFFS.

See Thursday, Second Week in December.

STEWED CORN.

Empty a can of corn into a saucepan; cover with boiling salted water, and stew half an hour. Drain off the water, and cover the corn with a cupful of drawn butter, well seasoned. Simmer, stirring often, fifteen minutes, and pour out.

ARROWROOT PUDDING—HOT.

3 even tablespoonfuls arrowroot; 1 quart fresh milk; 1 tablespoonful of butter; 4 tablespoonfuls of sugar; 4 eggs, beaten light; nutmeg and vanilla flavoring.

Scald the milk; wet the arrowroot with cold water, and stir into the hot milk, until the latter is well thickened. Cream the butter and sugar; beat up very light with the eggs, and stir into the thickened milk. Flavor; pour into a buttered mould; set in a pot of boiling water—not deep enough to float it—and boil steadily for one hour. Set in cold water one minute, and turn out upon a hot dish. Eat with brandy or wine sauce. It is very nice.

Fourth Week. Wednesday.
——
Sweetbread Ball Soup.
Chicken and Ham Pie. Rice Croquettes.
Stewed Salsify. Creamed Potatoes.
——
Cup Puddings.
——

SWEETBREAD BALL SOUP.

Boil, blanch, cool, and chop very fine two sweetbreads; mix with them one-third their bulk of fine crumbs, previously soaked, and rubbed smooth with a little cream. Beat up the yolk of a raw egg, and work all with pepper and salt to a paste. Make into small balls with floured hands, and set by for half an hour in a cold place. Strain off two quarts of soup from your stock-jar, when you have skimmed it. Heat and boil slowly five minutes, skimming it well. Drop in the balls very carefully—not to break them; simmer ten minutes very gently, to avoid the same catastrophe, and pour into the tureen.

CHICKEN AND HAM PIE.

1 chicken; 1 lb. of lean veal; ½ lb. corned ham; yolks of 3 hard-boiled eggs; 1 cup of gravy or stock; ½ can of mushrooms; pepper and salt; good paste for cover.

Joint the chicken; cut the veal and ham into dice, slice the mushrooms and yolks; place in alternate layers, seasoned with pepper and salt, in a large pudding-dish; pour in the gravy, and cover with a thick crust of good pastry. Ornament the edges, and make a slit in the middle. Bake in a steady oven, and when almost done, wash over with beaten egg.

RICE CROQUETTES.

2 cups of cold boiled rice; 2 tablespoonfuls of melted butter; 3 beaten eggs; a little flour; 2 tablespoonfuls of sugar; a large pinch of grated lemon-peel, and salt to taste; raw egg and pounded cracker.

Beat eggs and sugar together, and work the butter into the rice. Stir all together; season; make into croquettes; roll in egg and cracker-crumbs, and fry, a few at a time, in sweet lard. Drain, by rolling them on soft white paper, and eat hot.

STEWED SALSIFY.

Scrape, dropping into cold water as you do it; cook tender in boiling salted water; drain this off; pour on a cupful of drawn butter, and stew five minutes. Serve in a hot, deep dish.

CREAMED POTATOES.

Boil, and, while hot, slice the potatoes. Make a sauce by heating a cup of milk, stirring into it a great spoonful of butter, a scant teaspoonful of corn-starch, wet in cold water, a little chopped parsley, and boiling until thickened. Beat in the frothed white of an egg, and pour upon the potatoes, which should first have been put into a deep dish and sprinkled with pepper and salt.

CUP PUDDINGS.

3 eggs; the weight of the eggs in flour, _prepared_; half their weight in sugar; one-quarter of their weight in butter; 2 tablespoonfuls of milk; a little nutmeg.

Rub butter and sugar together; add the beaten yolks, the milk; at last, the whisked whites and flour, alternately. Bake in small buttered tins, or cups. Eat warm, without or with sauce, according to your preference.

Fourth Week. Thursday.
——
Noodle Soup.
Roast Pig. Apple Sauce.
Mashed Potatoes. Stewed Celery.
——
Mince Pie.
——

NOODLE SOUP.

Empty your stock-jar into the soup-pot, adding as much boiling water as you may need, with additional seasoning, and any bones you may chance to have. Simmer one hour, or more; strain, return to the fire, and boil and skim for five minutes, before dropping in a generous handful of noodles—dried, or fresh. Simmer twenty minutes. For receipt for noodles, please consult Wednesday, First Week in August.

ROAST PIG.

See that your butcher has done his part well in cleaning the month-old pig. Rinse out with soda and water, then with fair water, wiping the pig dry, inside and out. Prepare a dressing of a cupful of crumbs, half a chopped onion, two teaspoonfuls powdered sage, three tablespoonfuls of melted butter, a saltspoonful of salt, and as much pepper, half a grated nutmeg, and the yolks of two beaten eggs. Moisten with half a cup of soup-stock, and stuff the little fellow into his original size and shape. Sew him up, and place in a kneeling posture in a dripping-pan, skewering or tying his legs in the proper position. Dredge with flour. Pour a little hot salted water in the dripping-pan. Baste with butter and water three times as the pig warms; afterward, with gravy from the dripping-pan. When he begins to smoke all over, rub every ten minutes with a rag dipped in melted butter. This will keep the skin from cracking. Roast in a moderate, steady oven two hours.

Put the innocent—still kneeling—upon a large hot dish; surround with parsley and blanched celery-tops. Put a wreath of green about his neck, and a sprig of celery in his mouth.

Skim and strain the gravy; thicken with browned flour; boil up, add a glass of wine and the juice of a lemon, and serve in a boat.

In carving, cut off the head first; then split down the back; take off hams and shoulders, and separate the ribs.

MASHED POTATOES.

Prepare and serve as usual.

STEWED CELERY.

See Wednesday, Third Week in December.

MINCE PIE.

2 lbs. lean fresh beef, boiled, and, when cold, chopped fine; 1 lb. beef suet, _powdered_; 5 lbs. of apples, pared, cored, and chopped; 2 lbs. of raisins, seeded and chopped; 1 lb. sultana raisins, washed, and picked over; 2 lbs. of currants, washed, and _carefully_ picked over; ¾ lb. of citron, cut up fine; 2 tablespoonfuls of cinnamon; 1 powdered nutmeg; 2 tablespoonfuls of mace; 1 tablespoonful of cloves, and the same, each, of allspice and fine salt; 2½ lbs. of brown sugar; 1 quart brown sherry; 1 pint best brandy.

Mix all these thoroughly, putting in the liquor last. Make it, _at least_, twenty-four hours before it is needed. Keep in a stone jar, with a tight cover, and a piece of bladder tied over the top. When ready to bake your pies, line greased pie-dishes with good paste, put in the mince-meat, and lay strips of pastry, notched with a jagging-iron in a lattice pattern, over the top.

This mince-meat will keep all winter—if not used up.

Fourth Week. Friday.
——
Lobster Soup.
Ragoût of Roast Pig. Purée of Canned Peas.
Sweet Potatoes. Cabbage Salad.
——
Rice Pudding Méringue.
——

LOBSTER SOUP.

1 can of preserved lobster; 2 anchovies; 1 onion; 1 quart of milk; bunch of sweet herbs; grated rind of half a lemon; pinch of soda, stirred in the milk; 3 tablespoonfuls of butter rolled in flour; 1 quart of water; pepper and salt; 2 raw eggs.

Put sliced onion, anchovies, chopped herbs, lemon-peel and the can-liquor on in the water, and boil down to a pint. Strain, put in the chopped lobster meat, with pepper and salt. Heat to a boil; stir in the floured butter; simmer fifteen minutes and pour into the tureen. Add the milk—boiling hot—in which have been cooked for two minutes two beaten eggs. Send around sliced lemon and crackers with this soup.

RAGOÛT OF ROAST PIG.

Slices of cold roast pig; the rest of the can of mushrooms opened on Wednesday; 2 tablespoonfuls of butter; 3 beaten eggs; 1 cupful of gravy or stock; juice and grated peel of half a lemon; chopped parsley, cayenne, salt and mace to taste.

Put gravy and mushrooms into a saucepan; heat to boiling, put in the butter rolled in flour; cut the slices of pig of nearly equal size; rub over with pepper, salt, mace, and lemon-peel; put them into the gravy and make very hot, but do not boil. Stir in the beaten eggs and lemon-juice; simmer three minutes and pour into a dish lined with crustless slices of fried bread.

PURÉE OF CANNED PEAS.

Boil the peas soft in hot salt water; drain, and pulp through a colander into a saucepan. Add a great spoonful of butter rolled in flour; three tablespoonfuls of milk or cream, a little sugar, pepper and salt. Simmer five minutes—stirring constantly—and pour out.

SWEET POTATOES.

See Sunday, First Week in December.

CABBAGE SALAD.

See “Cold Slaw,” Saturday, First Week in December.

RICE PUDDING MÉRINGUE.

1 quart of fresh milk; 1 cup of raw rice; 2 tablespoonfuls of butter; 1 cup of sugar; 4 eggs; grated peel of ½ lemon; a little mace and cinnamon.

Soak the rice in the milk three hours, then heat in a farina-kettle, and simmer tender. Cream butter and sugar, add the beaten yolks and one beaten white, and when the rice has cooled a little, beat all together with the seasoning. Bake about forty minutes in a buttered pudding-dish. When firmly set, cover with a _méringue_ made of three whisked whites beaten up with a little sugar and lemon-juice.

Fourth Week. Saturday.
——
Transparent Soup.
Larded Rabbits. Scalloped Cauliflower.
Fried Parsnips. Mashed Turnips.
——
Cabinet Pudding.
——

TRANSPARENT SOUP.

4 lbs. of lean, coarse beef, cut into strips; 2 slices of lean ham, also stripped; 2 tablespoonfuls of butter; 2 turnips; 1 carrot; 2 onions; 2 stalks of celery; pepper and salt to taste; 1 tablespoonful of gelatine, soaked two hours in a little cold water; 5 quarts of water; sweet herbs.

Put the butter into the soup-kettle; when it heats, add the meat, cover close, and set where it will heat without scorching. In half an hour set directly over the fire and stir until the meat is coated with a brown glaze. Put in a pint of lukewarm water, and when this has boiled down to one-half, add four quarts and a half of cold water; skim off the top and boil slowly four hours. Cook, in a separate saucepan, the sliced carrot, turnips, herbs, celery and the onions; these last already sliced and fried in dripping. Cover with a quart of water, and boil down to a pint. Strain off the clear liquor, and add to the soup. Set aside the vegetables without pulping them. Now, strain off as much of the soup as is needed for to-day, and let it cool. Put the rest, well seasoned with salt and pepper, into the stock-jar with the boiled vegetables, and keep for another day.

Take all the fat from your cooled soup, strain through muslin back into the scalded soup-kettle, season, boil up and skim; add the soaked gelatine, and stir until clear.

LARDED RABBITS.

2 rabbits; ½ lb. fat salt pork; 1 cup of soup-stock—diluted with hot water; bunch of herbs; ½ onion; a glass of wine; pepper and salt, butter and flour.

Divide each rabbit into quarters; lard the upper sides of these with strips of pork. Fry until lightly browned. Put into a saucepan and nearly cover with broth; strew with onion, parsley, pepper and salt, and simmer forty-five minutes, or until tender. Dish, and keep the rabbits hot; strain the gravy, add a good lump of butter rolled in browned flour, and a glass of wine; boil fairly and pour over the rabbits.

SCALLOPED CAULIFLOWER.

See Sunday, Third Week in December.

FRIED PARSNIPS.

Boil tender; scrape; slice lengthwise, season with pepper and salt, dredge with flour, and fry to a golden brown with lard or dripping. Drain and serve hot.

MASHED TURNIPS.

See Sunday, Second Week in December.

CABINET PUDDING.

½ lb. of prepared flour; ¼ lb. of butter; 5 eggs; 1½ lbs. of sugar; ½ lb. of raisins, seeded and cut into thirds; ¼ lb. currants, washed and dried; ½ cup of milk; ½ lemon—juice and grated peel.

Cream butter and sugar; add the beaten yolks, the milk, then the flour and whipped whites, by turns. Last of all, stir in the fruit, well dredged. Turn into a well-buttered mould and boil steadily nearly three hours. Be careful that the water does not bubble over the top of the mould. When done, dip in cold water for one minute; turn out, and eat with hot, sweet sauce.

Company Dinners.

JANUARY.

OYSTERS ON THE HALF SHELL.
JULIENNE SOUP.
HALIBUT À LA ROYALE.
ROAST TURKEY, CRANBERRY SAUCE.
POTATOES À LA DUCHESSE. CELERY.
JUGGED RABBIT. ROAST BEEF.
FRENCH BEANS SAUTÉS. SALAD.
CRACKERS AND CHEESE.
MINCE PIE. VANILLA CREAM. FRUIT. COFFEE.

FEBRUARY.

OYSTERS ON THE HALF SHELL.
CLEAR VERMICELLI SOUP.
BOILED COD, SAUCE HOLLANDAISE. STEWED PIGEONS.
POTATOES AU NATUREL. GREEN PEAS.
ROAST DUCK. FILET DE BŒUF. CELERY, STEWED.
SALAD.
CHEESE AND WAFERS. CABINET PUDDING.
TUTTI FRUTTI CREAM. FRUIT. COFFEE.

MARCH.

ROMAN PUNCH.
MOCK TURTLE SOUP.
OYSTER PIE. SMOTHERED CHICKEN. GREEN PEAS.
CELERY.
VENISON STEAKS. BEEF À LA MODE DE ROME.
LETTUCE SALAD. BAKED TOMATOES.
CRACKERS AND CHEESE. SLICED APPLE PIE.
TURRET CREAM. FRUIT. CAFÉ NOIR.

APRIL.

OYSTERS ON THE HALF SHELL.
OX-HEAD SOUP.
BAKED SHAD. PATÉ OF SWEETBREADS.
SPINACH AND EGGS. WHOLE BERMUDA POTATOES.
SNIPE ON TOAST. CELERY.
BOILED LEG OF MUTTON, CAPER SAUCE. SALAD.
SCALLOPED CAULIFLOWER.
BIRD’S NEST PUDDING. LEMON ICE.
FRUIT. COFFEE.

MAY.

CLEAR SOUP.
BOILED BASS, WITH MUSHROOMS. ROAST SWEETBREADS.
BERMUDA POTATOES, AU NATUREL. GREEN PEAS.
BROILED SQUABS. ROAST LAMB, MINT SAUCE.
ASPARAGUS ON TOAST. TOMATO SALAD.
STRAWBERRY SHORTCAKE AND CREAM.
CHOCOLATE BLANC-MANGE. FRUIT AND ICES.
COFFEE.

JUNE.

ROMAN PUNCH.
GREEN PEA SOUP.
BOILED SALMON. LAMB CHOPS.
POTATOES À LA LOUISE. STUFFED TOMATOES.
SMOTHERED CHICKENS. LANGUE DE BŒUF.
ASPARAGUS ON TOAST. GREEN PEAS.
SNOW CUSTARD. ICES. FRUIT AND DESSERT.
STRAWBERRIES. COFFEE.

JULY.

CONSOMMÉ SOUP.
BROILED SPANISH MACKEREL. FRIED CHICKENS.
RAW CUCUMBERS. SALAD.
SALMI OF DUCKS. BEEF À LA MODE.
BOILED CORN. NEW POTATOES.
CREAM RASPBERRY PIE. SELF-FREEZING ICE-CREAM.
CRACKERS AND CHEESE.
FRUIT. COFFEE.

AUGUST.

MRS. B.’S CORN SOUP.
FILLETS OF HALIBUT, WITH POTATOES.
DIJON PATÉ. DEVILLED TOMATOES.
BROILED WOODCOCK. BOILED CHICKEN AND TONGUE.
GREEN PEAS. STUFFED EGG-PLANT.
PEACH LÈCHE-CRÊMA. MELONS. CAKES AND CHEESE.
ICES. COFFEE.

SEPTEMBER.

RAW OYSTERS.
TAPIOCA SOUP.
BAKED BLUE FISH.
CASSEROLE OF RICE, WITH CHICKEN AND TONGUE.
POTATOES AU MAÎTRE D’HÔTEL. DEVILLED CRABS.
MOCK QUAILS. ROAST LAMB.
SPINACH À LA CRÈME. SALAD. CREAM SQUASH.
DIPLOMATIC PUDDING. PEACH ICE CREAM.
COFFEE. FRUIT.

OCTOBER.

RAW OYSTERS.
MOCK TURTLE SOUP.
OYSTER PATÉ. FRICASSEE OF CALF’S TONGUES.
SALAD. POTATOES À LA PARISIENNE.
CHICKENS AND MUSHROOMS.
ROAST BEEF AND YORKSHIRE PUDDING.
CAULIFLOWER AU GRATIN. SWEET POTATOES.
AMBER PUDDING. DRUNKEN DOMINIE.
FRUIT. ICES, NUTS AND RAISINS. CAFÉ NOIR.

NOVEMBER.

ROMAN PUNCH.
CHICKEN AND CREAM SOUP.
PANNED OYSTERS. LAMB CHOPS, BREADED.
CELERY SALAD. BAKED TOMATOES.
FRICASSEE OF GROUSE. ROAST SADDLE OF MUTTON.
POTATOES À LA DUCHESSE. SALSIFY SAUTÉ.
CRACKERS AND CHEESE. APPLE MÉRINGUE PIE.
CHOCOLATE TARTLETS. FRUIT AND ICES.
COFFEE.

DECEMBER.

OYSTERS ON THE HALF SHELL.
MOCK TURTLE SOUP.
LOBSTER CROQUETTES. STEWED PIGEONS.
POTATOES À LA LYONNAISE. CHEESE FONDU.
ROAST HAUNCH OF VENISON.
BOILED BEEF TONGUE, SAUCE PIQUANTE.
SWEET POTATOES. OYSTER SALAD.
MACARONI À LA CRÊME.
MINCE PIE. CABINET PUDDING. FRUITS AND ICES.
CAFÉ NOIR.

INDEX.

SOUPS.

PAGE
À la Bonne Femme Soup 422
À la Bonne Femme Soup 266
À l’Italienne Soup 16
À l’Italienne Soup 302
All-night Soup 345
Amber Soup 329
Asparagus (Green) Soup 322
Asparagus (White) Soup 353
Au Julienne Soup 36
Ayrshire Broth 502
Baked (A) Soup 438
Baked (B) Soup 174
Baked Hotch Potch 333
Barley Broth 216
Barley Broth 551
Barley Cream Soup 588
Bean Cream Soup 46
Bean Baked Soup 634
Bean and Celery Soup 165
Bean and Corn Soup 231
Bean and Tomato Soup 444
Béchamel Soup 413
Beef Soup 11
Beef and Barley Soup 135
Beef with Barley Soup 176
Beef Bouillon 469
Beef Gravy Soup 513
Beef Noodle Soup 455
Beef Olives Soup 587
Beef Stock Soup 495
Beef Tea with Noodles 601
Bisque of Lobster 388
Blanche’s Soup 100
Bone Soup 194
Bouillon of Beef 278
Bread Soup 153
Bread Soup 651
Bread and Cheese Soup 389
Bread and Cheese Porridge 428
Bread and Meat Soup 541
Broiled Bones Soup 365
Brown Beef Soup 320
Brown Soup 415
Butter (or Lima) Bean Soup 442
Cabbage Soup 417
Calf’s feet Soup 110
Calf’s head Soup 258
Calf’s head (plain) Soup 420
Catfish Soup 556
Cauliflower Soup 624
Cauliflower (without Meat) Soup 493
Celery Soup 63
Celery Soup 126
Celery Soup 650
Cheap Soup 564
Chicken Broth 160
Chicken Broth 190
Chicken Broth 210
Chicken and Corn Soup 457
Chicken and Corn Soup 523
Chicken Cream Soup 626
Chicken Panada 368
Chicken and Sago Soup 664
Chicken Soup 236
Chicken (with Eggs) Soup 436
Clam Chowder 207
Clam Chowder 355
Clam Soup 121
Clam Soup 270
Clam Soup 318
Clear Gravy Soup 55
Clear Sago Soup 400
Clear Soup 227
Clear Soup 287
Clear Soup 484
Clear Vermicelli Soup 97
Combination Soup 81
Consommé Soup 411
Convent Soup 395
Corn Soup 445
Corn (Canned) Soup 297
Corn Mrs. B.’s Soup 479
Crab Soup 418
Cracker Soup 335
Cream Soup 384
Cream Soup 467
Cream Soup 155
Cream Almond Soup 251
Crust Soup 275
Curry Soup 205
Curry Soup 549
Dieppe Soup 578
Dresden Soup 224
Dundee Broth 107
Eel Soup 249
Eel Soup 470
Egg Soup 516
Egg Soup 566
Egg Soup 627
English Soup 74
Excellent Stock Soup 581
Family Soup 606
Family Soup 102
Fancy Macaroni Soup 534
Farina Soup 487
Fine White Soup 307
Fish Chowder 52
Fish Chowder 481
Fish Chowder Soup 506
French Potage 405
Friar’s Soup 129
Frugal Soup 280
Game Soup 614
German Sago Soup 78
German Sago Soup 172
Giblet Soup 137
Giblet Soup 188
Giblet Soup 433
Giblet Soup 536
Giblet (Brown) Soup 656
Good Stock Soup 212
Good White Soup 260
Graham Soup 238
Graham Soup 639
Gravy and Sago Soup 114
Gravy Soup 397
Green Bean Soup 562
Green Pea Soup 375
Green Pea Soup 306
Halibut Chowder 382
Ham and Egg Soup 245
Ham and Veal Soup 490
Hash (A) Soup 500
Hasty Soup 184
Hot Pot 293
Hotch-Potch 124
Irish Broth 610
Italian Minestra Soup 295
Italian Paste Soup 407
Jelly Soup 380
Jugged Soup 402
Julienne Soup 157
Julienne Soup 379
Julienne Soup 539
Kilkenny Soup 447
Lexington Soup 86
Lobster Bisque 146
Lobster (Quick) Soup 201
Lobster (Quick) Soup 537
Lobster Soup 686
Macaroni Soup 33
Macaroni Soup 132
Macaroni Soup 197
Macaroni Soup 304
Marie’s Soup 141
Marlowe Soup 357
Marrow-Bone Soup 554
Medley Soup 486
Medley Soup 633
Mélange Soup 246
Milk Soup 604
Milk and Bread Soup 229
Minced Beef Soup 300
Mock Turtle Soup 203
Mock Bean Soup 117
Mock White Soup 482
Monday Soup 464
Mother’s Soup 83
Mulligatawny Soup 310
Mutton Broth 476
Mutton Noodle Soup 520
Mutton and Oyster Soup 611
Mutton Rice, and Tomato Broth 386
Mutton with Tapioca Soup 43
Next Day’s Soup 274
Noodle Soup 684
Oberlin Soup 518
Okra and Tomato Soup 284
Old Hare Soup 94
Onion Soup 282
Onion Maigre Soup 543
Ox-cheek Soup 478
Ox-cheek Soup 527
Ox-head Soup 271
Ox-head Soup 372
Ox-tail Soup 220
Ox-tail Soup 558
Oyster Soup 179
Oyster Soup 253
Pea and Potato Soup 342
Peas, Purée of 72
”Peas Porridge Hot” 268
Pea (split) Soup 105
Pea (split) Soup 22
Pea (split) without meat, Soup 192
Pea and Tomato Soup 423
Poor Roger’s Soup 576
Porridge, Savory 199
Potage à Croûtons 440
Potage au Riz 144
Pot au Feu 262
Pot au Feu 460
Pottage, Red 234
Plain Soup 180
Plain Soup 648
Potatoes, Purée of 370
Potato Soup 92
Potato Soup 150
Quick Beef Soup 349
Quick Soup 475
Rabbit Soup 670
Réchauffé Soup 222
Rice Soup 425
Rice and Tapioca Soup 373
Rissole Soup 528
Rule-of-Three Soup 532
Sago Soup 316
Scotch Broth 19
Scotch Broth 337
Scotch Broth 264
”Second Thought” Soup 120
Sheep’s Head Soup 66
Sheep’s Head Soup 324
Sheep’s and Barley Soup 676
Sister Anne’s Soup 459
Soup and Bouilli 575
Soup Maigre 312
Soup Maigre 29
Soupe à la Langue 643
Soupe Verte 255
Squash Soup 426
Squirrel Soup 489
Squirrel Soup 552
St. Rémo Broth 525
Stew Soup 392
String-Bean Soup 394
Summer Soup 454
Summer Mélange Soup 363
Sweetbread Soup 314
Sweetbread Ball Soup 683
Tapioca Soup 182
Tapioca Soup 466
Tomato and Bean Soup 170
Tomato and Pea Soup 359
Tomatoes, Purée of 327
Tomato Soup 347
Tomato Soup 58
Tomato Soup 218
Tomato (without meat) Soup 408
Transparent Soup 688
Turnip Soup 568
Veal and Rice Broth 69
Veal and Sago Soup 49
Veal and Tapioca Broth 291
Veal Broth 403
Veal and Oyster Soup 623
Vegetable Consommé Soup 512
Vegetable à la Crécy Soup 545
Vegetable with Eggs Soup 471
Venison Soup 635
Vermicelli Soup 26
Vermicelli Soup 215
Vermicelli Soup 240
Vermicelli Soup 377
Wednesday’s Soup 163
Western Soup 590
White Broth 583
White Stock Soup 508
White Soup 89
White Soup 186
White (Simple) Soup 658
Winter Pea Soup 618

FISH.