IMAGE EVALUATION TEST TARGET (MT-3) / i-t do y. V- 1.0 I.I 1-25 iu hlUu I 1.8 1.6 — 150mm "Vf

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Les cartes, planches, tableaux, etc.. peuvent §tre film6s d des taux de reduction diff^rents. Lorsque le document est trop grand pour dtre reproduit en un seul clich6, il est filmd d partir de I'angle sup6rieur gauche, de gauche d droite, et de haut en bas, en prenant le nombre d'images ndcessaire. Les diagrammes suivants illustrent la mdthode. n 32 X 1 2 3 1 2 3 4 5 6 '/k 'M, f^Mf^f^ /, C- i/-/^/^^.. '/". i/* / A- /i-/^^ .^ / . KC D Fr* II f % . ROBERTSONS CHEAP SERIES. 'h THE Dinner Year Book. BY MARION HARLAND, AUTHOR OF "COMMON SENSE IN THE HOUSEHOLD,'' "BREAKFAST DINNER AND TEA," ETC. i '•S I TORONTO : J. Ross Robertson, 67 Yonge Street 1879. ^ 5"-' i- i4 ii 17 ir/ \ da54S # THE DINNER YEAR BOOK. \ FAMILIAR TALK WITH THE READER. J[P° °°* '^''S'* *''en I tell you that one Sly lifet ?hr; r"^'"'»'«« o' n>; ele°,^! • Whit ,hnii 1*''^ /ecurring question, wnat shall we have for dinner ?' •• writes a correspondent. *®' fp/i * « "°* ^?''® ^* J''* °^^« confession. I years during ♦h"'«'"°« " ^ '■^°"«<=t »h« wWrl ♦K ^ *''® summers and winters of t^^^u^A- «*"« query advanced with me into the dignity of a problem. There wwe several important encls to be compSt-d S the success ul settlement of the questioL To accomplish an agreeable variety in the '«"' yj>.'' of fare ; to^ccommodate apatites state of the local market ; to avoid incon Rruous associations of meats, vegetables sauces. .«<«„ and desserts; to bufld frS Krrfl*'"''T"''« ^'^"^ which shouTd mger no flavor of staleness or sameness so lL^.rH^«?"'°^8 succession of meals th^ yesterday 8 repast and the more frugal one offat and lean in the Hibernian's port y he dutiful following of penance u o. ndulgence; to shun, with e^ual care^'the rock of parsimony and the whirlpool of extravagance ;-but why extend thS of dilemmas? Are they not written n the mental chronicles of every housewife whose w h th« i-ft "^ her fVom a continual stru^^ Wt, S fi^?'^?" I ^"'^^ uncompromi^ng t)its of facts do these same "left-overT" appear in the next day's survey of^wa^ means, and capabilities, that thnid m^' STthrif' '% ?° ""'"^^ ^°^ often wSi >ng at the Alexandnne audacity with which the cook nas disposed of the Imottv sSS byemptying pilfers and tur^„?inr,1fi ^i'^^i^T"*".""^ ^^°^^^ stand for' the wT*^ **""?!» °' ^" *"b« whereve? z^-;:^^ satisfied indolence, and whS 5^. ^^ *■*'■ *°'" humanity, by tossine cnuts. bones, and "cold scraps • intTlhS mTntZr"'"'"' '''' beggar at the ba«. o,*?'!" °' •**'*'* ^'^y^ I mean to write «. article, scientific aLd practical .mI^«»S^ genus •• baskel-begga^*^ Fcr the Sr« J'V' d«arat»j of ind,.fe„d/„S to ,h. S methods to relieve want and aid the ^ut s"&Ke l^ ^T the ignorint irresSi- siDie creature who lavishes what coatR h-r nothing upon ever, ch,nce speculator ShoS 'y"?K whine excites her pity. Symoath^ £oris,:°o»st'«"'°»"S wiay aeem to be, a difrression let na .^ik tSV r'^ ''^i^fly tha^T'our wontii these familiar conferences, of the considerL tions that have moved and sus?^nS me i' willTC.^'r u°^*^'' ^°^»'°«- "d which SnilloTto?S.'*'^^rrn' tlf "'"'"' helpful advice pertaining to that mnJt miportant of the triad of dlily meSJ-- T»p Family Dinner," superadded to my Iw t^v^rJ^hifLff^^^ ■^y.'u luis psiiiciiiar branch of rni'°«'«» I have elS: housan?ai"d'fr.'-^"'8. "^^Wnes. and tie luousana-and-one ingenious contrivancp^ fnr ments are^?^ SdTn tdeTnTth^P'" restrained by the conscienceless will of p/s^raC«"so*n?ro°^S^^^^ c«K.k or maid-o^all-Tork a ^S*iff K a duty you owe to humanity and to l,«r» prove, conclusively. whethT herV^efe^s o? TOUOHINQ BAU0BPAN8. t i"re?;*'.h\';iirt'^/"?^-- •"'' *"f"'. <" traininV'^Vrare^anSseTlt'''* remember.-and more stiU^fo .« i^.? entor incompetent. If '• our aH "JL?''* heart or a conscience, let us find* it tf^i," her understand the v«lii« =„!J / . "*•*" spoons ; your weights and measures ".^ tfie tidy serviceable tinned a"d enam^n!? saucepans, Scotch kettles *Si„„ ®°*'"e"«d that will retan tidiness ^.T'f^^^' *i^- qualities so long in your care anT'"^^*"" come to grief i^ booS ditches SeZ^ Dover egg-beater'and it^ ■■ Baby ^7„ *5« ?n7ero-a\7hi:fer-d^^^^^^ proJ;^w7at tt;l^ilfe^ttl STh^l s=is f^rti.?-htSi}r '^^^^ condition when found. Make vo.fr h«i '^'°°« Mn-as^Ss ^f^^t-^ul^bl^CS^ thetr ' - - -ited to col?^rfi^nfe™tr hem to use The chances are maLy to onl achieved by yourS^^rthln! ■^C'Te wives, and a« ingeniou, in meeliSt'tl!"""? ''""w- tention to their wares m . ,j!i„i5 *•""/, .^ "" «- 6 TOUOHINa SAUOBPANS. attractive neatness of the display and your corner, will win sceptics, first, to indulg- ence, then, admiration, then, to imitation. If ycu can afford the great luxury of a pastry or mixing-room, adjoining the kitchen, so much the better for you and your pious undertaking. But without regard to what may be the efifect upon others, have your saucepans, of whatever designs and in what- ever qualities you like — taking " saucepan '' as a generic term for every description of mute helpers in the task of elevating cook- ery into a fine art, or, at the least, in re- deeming it from the st for the fat to arise to i^"a7"Rrtn™ "? "*1" "^' *" *^^* *'" come hrv/'K-f ™*°.***« P°t' *h'ch should 5 h^ previously rinsed with hot water; ca"ot. Skim and serve. This IS a good, clear soup, if you like t Chicken Smothered with Oysters. I full-grown, tender chicken. 1 pint of oysters. 2 tablospoonfuls of butter.' ^ . ■ , " " cream. I ta.^Iespoorlf«l of corn-starch.' Yolks of thMfe hard-boiled eggs. I scant cup bread-crumbs ^pper, salt, and chopped parsley. wiS"*^".? the chicken as for roasting. Stuft nrl?*, «'^'"®''^'°l°f **»« oysters chopped prettv fine, and mixed with the ffi. orumbs. seasoned to taste with pfA>er1id wit Tie up the neck securely. (Yhis can w«?H°b °?. Saturday, if the fowrbe afS wards kept m a very cold place.) Put the chicken thus stuflfed and trussed wl£S? T^ ^-'^i^^^ close to th™Sy with soft tape, into a tin pail with a U^ht ^«S,tii P; '° \P°* °^ "''•^ water. Bifng gradually to a boil, that the fowl may bl heated evenly and thoroughly. Stew stead Uy. never fast for an hou? and a hSf Ift^" the water in the outer kettle begins to boil T^en open the pail and test ^h » fork to see if the chicken be tender. If not re- cover at once, and stew for half or tW quarters of an hour longer. When th^ 1a^^ "" **'°*^«'" throughout, take it Ju? Tt Y^ T^" \^°t d«h- covering imml which KirfimbTwetTp ^S a'utUe cold milk, then the chopped paX butter pepper and salt, and the^^olL of ?he haS- s^rff ♦h^' "''"PP^Ii *°« Boil up once, tore It can boU again. Pdur a few spoonfuls r 8 JANUARY. if oyer,, the chicken, aod serve tt)e rest iff a sauce-tureea. Cblbry Salad. 2 bunches of celery. I lablespoonful of salad oil. 4 tablespoonfuls of vinegar. T small teaspoonful fine sugar. Pepper and salt to taste. Wash abd scrape the celery, lay in ice- cold water until dinner-time, when cut into inch-lengths, season, tossing all well up to- gether, and serve in a salad bowl. Cauliflower au gratin. I large cauliflower. 4 tablespoonfuls grated cheese. I cup drawn butter. Pepper and salt. A pinch of nutmeg. Boil the cauliflower until tender (about twenty minutes), having first tied it up in a bag of coarse lace or tarlatan. Have ready a cup of good drawn butter, and pour over the cauliflower, when you have drained and dished the latter. Sift the cheese thipkly over the top, and brown by holding a red- hot shovel so close to the cheese that it singes and blazes. Blow out the fire on the instant, and send to the tabli. Mashed PoTinfes. Pare the potatoes very ifcin, lay in cold water for an hour, and cover well with boil- ing water. ("Peach-blows" are better put down in cold water.) Boil quickly, and when done, drain off every drop of water ; throw in a little salt ; set back on the range for two or three minutes. Mash soft with a potato-beetle, or whip to a cream with a fork, adding a little butter and enough milk to make a soft paste. Heap in a smooth mound upon a v^etable dish. Stewed Tomatoes. Open a can of tomatoes an hour before cooking them. Leave out the cores and un- ripe parts. Cook always in tin or porcelain saucepans. Iron injures ^color and flavor. Stew gently for half an hour ; season to taste with salt, pepper, a ittle sugar, and a table- spoonful of butter. Cook gently, uncovered, ten minutes longer, and turn into a deep dish. Blancmange. I liberal quart of milk. 1 oz. Cooper's Gelatine. f of a cup of white sugar. 2 teaspoonfuls vanilla. Soak the gelatine for two hours in a breakfast cup of dold water. Heat the milk to boiling in a farina-kettie, or in a tin pail set in a pot of hot water. Add the soaked gelatine and sugar, stir for ten minutes over the fire, and strain through a thin muslin bag into a mould wet with cold water. Flavor and set in a cold place to form. To loosen it, dip the mould for one instant in hot water, detach the surface from the sides by a light pressure of the fingers, and re- verse over a glass or china dish. Serve with powdered sugar and cream By all means have Sunday desserts pre- pared upon the preceding day. To this end, I have endeavored to give such receipts for the blessed day as can be easily made ready on Saturday. Cocoa. 6 taplespoonfuls of cocoa to each pint of water. As much milk as you have water. Sugar to taste. Rub the cocoa smooth in a little cold water. Have ready on the fire the pint of boiling water. Stir in the grated cocoa-, paste. Boil twenty minutes ; add the milk, and boil five minutes more, stirring often. Sweeten in the cups to suit difiierent tastes. There is a preparation of cocoa, already powdered, called " Cocoatina," which needs no boiling. It is very good, and saves the trouble of grating and cooking. I regret that, although I have used it frequently and with great satisfaction, I have forgotten the name of the manufacturer. It is put up in round boxes, like mustard, and is quite as economical for family use as the cakes of cocoa. Sponge Cake. 6 eggs. The weight of the eggs in sugar. Half their weight in flour. I lemon juice and rind. Beat yolks and whites very light, separ- ately of course, the powdered sugar into the yolks when they are smooth and thick ; next, the juice and grated peel of the lemon ; then the whites with a few swift strokes ; at last, the flour, in great, loose handfuls. Stir in lightly, but thoroughly. Too much beating after the flour goes in makes sponge cake tough. Bake in round tin moulds, buttered. Your oven should be steady. When the cakes begin to color on top, cover with paper to prevent burning. When cool, wrap in a thick cloth to keep fresh. FIRST WEEK. PIBBt W^EE — MONDAY. 9 MONDAY, thick cloth to keep SOUP A L'lTALIENNB. BREADED MUTTON CHOPS. BAKED MACARONI. WITH TOMATO SAUCE. POTATO PUFF. APPLE SAUCE. CORN STARCH HASTY PUDDING. COFFEE. Said an irascible householder to a friend from another city, whom he chanced to meet m the street one day. "Come and dine with me! But I give you warning we shall have nothing for dinner but a confounded dressmaker ?" Few of the great middle class, who are the strength and glory of our land, would dare take an unexpected euest home on washing-day. although feweP still would dare reveal, as frankly as did our blunt citizen, the cause of their reluctance to unveil the penetralia of what are, upon all days save Black Monday and Blue Tum- day. orderly and bri«(htsome households o„ J°° * interrupt me. please, my much-tried f^..„u!l''''"*/?i°« '"*«'■• "Po° whose brow the plaits of Mondays tribulations have left endun-g traces I I know Bridget is always cross on wash-day. and that Katy wears an aggrieved air from morning until night ; that dusting, chinawashing, and divers other unaccustomed tasks are appointed unto your hlf^^^T ^^i^ ^^^^ J^''" *°d the boys fcn! J^"''' upKlinners;^' that the modest bills of fare set down in this book for the second and third days of the week will, at fiu«I ^v°*^^' ?^™ preposterous and un- feehng You will survey them with very much the same feeling as moved Pope to oldfe7T*K **""'" ^'^^^''^- "From an h«W I, .*"a^M»t expected this!" when ri!f„ fi' ^""'"^ allowediim to eat to reple- tion of less savory viands, had brought on without a note of preparation, the poet's R.Tfil® r' * ^^^ ''"e roasted with truffles fJiii ***"* remains that people cannot swallow enough on Sunday to support Nature through the two days' jouK into the wilderness of making-clean that follows the season of rest and devotion It is aJso true that your husband and yourself, with schoolchildren and Sr vants. work harder on Monday than upon any other one day of the seven, and tSa t your food should be nourishing Should Bridget protest against " hot matland soup " ^'""P:r^"°*«^^°*^ 'jonfaling. " Bridget's -_._ .,,. . .^j^j^y^ mast DriiiK another unknown commodity to the obstinate Celt As^sLin^*^' »ub,ect_to wit. Brain": AS I shall try to show, an hour given bv yourself to the lower regions-too S^en a? inferno on that direful dly-will put sue f^ repast before unexpectant John as shall have for his eye and taste none of the character- istics of a " pick-up dinner.'' Soup a l'Italienne. The stock of Sunday's soup strained from the carrots. Half a cup of grated cheese and a cup of 3 tablespoonfuls of corn-starch wet uo with water. *^ 2 eggs beaten light. Put the soup on fifteen minutes before dinner, where it will heat quickly. The moment it boils, draw it to one side, stir in the corn-starch and milk and heat anew, stir- ring constantly until it begins to thicken, bet It again upon the side of the range, and add the beaten eggs. Cover and leave it where it will keep hot, but not cook, while you scald the tureen and put the grated cheese in the bottom. In five minutes pour the soup upon the cheese, stir all up weU and It IS ready for the table. This is a delicious soup and easily made. Breaded Mutton Chops— Baked. Trim the chops neatly and put aside the bones and bits of skin for the sauce for macaroni. Pour a little melted butter over the meat. Do this as early in the day as convenient, cover them and let them stand until an. hour before they are to be served. Then, roll each in beaten egg, next, in fine cracker-dust (you can buy it ready pow- dered) and lay them in your dripping^an with a very little water in the bottomljust enough to keep them from burning. Bake quickly— covering the dripping-pan with another-for half an hour.*^*^Then renTove the upper, baste the chops with butter and hot water and let them brown. When done, lay them upon a hot dish and set in the open oven to keep warm. Add to the gravy m the dripping-pan a little hot water, a teaspoonful of browned flour, a table- spoonful of catsup, a *«««/ quantity of minced onion, pepper and salt. Boil up once strain, and pour over the chops. Macaroni with Tomato Sauce. Break the macaroni into short pieces, and set over the fire with enough boiling water to cover It well, as it swells to treble its ori- ginal dimensions. In twenty minutes it should be tender. Drain off the water care- fully not to break the macaroni, and stir lightly into It DennAr aaU a„A ^ *^ut tul of butter. Turn it into a deep disfi and pour over it a sauce made as follows : To the bones and refuse bits left from trimming the chops, add a pint of cold water, and Brirfai°ri.^ ".5°K *^* ^'^^ °f *h« ™°«e. (lest Bndget should be inconvenienced thereby.) [ 10- JANUABY. .until you have less than a cupful of good gravy. Strain out the bones, etc.. season to taste, and add what was left from the stewed tomatoes of yesterday. Having had the provision for to-day's dinner in mind, you will have acted wisely in seeing for yourself that it did not go into the swill pail "under the head of "scraps." Cook tomatoes and eavy together for three minutes after they gin to simmer, and pour, smoking hot. over the macaroni. Let it stand covered a few minutes before serving. Potato Puff. To two cupfuls of cold mashed potato (moreof yestrday's leavings), add a table- spoonful of -Ited butter, and beat to a cream. Put with this two eggs whipped light, and a cupful of milk, salting to taste. Beat all well ; pour into a greased baking- dish, and bake <^uickly to a light brown. Serve in the dish m which it was cooked. Corn-starch- Hasty Pudding. I quart of fresh milk. I tablespooniul of butter. . ^ 4 tablespoonfuls of corn-starch wet up with water. iteaspoonful of salt. Heat the milk to scalding, and stir into it the com-stnrch until it has boiled ten minutes and is thick and smooth throughout. Add salt and butter, let the pudding stand in the farina-kettle in which it has been boiled— the hot water around it— for three minutes before turning it into a deep open dish. Eat with butter and sugar, or with pow- dered sugar and cream, with nutmeg grated over it. Coffee. A French coffee-pot is a convenience on .Monday. If you have one, you know how to use it. If not. put a quart of tx)iling water into your coflfee-pot ; wet up a cupful of ground coffee with the white of an egg. adding the egg-shell, and a little cold water. Put this into the boiling hot water, and boil fast ten minutes. .Then, add half a cup of cold water, and set it upon the hearth or table to " settle" for five minutes. Pour it off carefully into your metal or china coffee- pot or urn. WEEK. TUESDAY. SCOTCH BROTH. ROLLED BEEFSTEAKS. CABBAGE SALAD BROWNED POTATOES. BAKED BEANS. APPLE AND TAPIOCA PUDDING. HARD SAUCE. Scotch Broth. 3 lbs. of veal and bones from neck or knuckle. 3 quarts of water. I onion. I turnip. 8 stalks of celery. 1 cupful pearl barley. Salt and pepper to taste Crack the bones and mince the meat early in the day. if you dine near midday, and put on with the cold water. Soak the barley in lukewarm water, after washing it well, and when it has lain in the tepid bath for two hours, put it in the same over the fire to cook slowly, keeping it covered fully by adding hot water from the kettle. Wash, scrape and chop the vegetables ; cover with cold water, and stew in a saucepan by them- selves. When they are very soft, rub them through a colander ; add the water in which they were cooked, and keep hot until the meat in the soup-kettle has boiled to rags. For this purpose four hours are better than three. Stram out bones and meat ; put soup-siock. barley (with the water in which it has boiled), vegetable broth, pepper and salt, into one kettle and boil slowly for thirty minutes. A little chopped parsley is an improvement. Rolled Beefsteaks. 2 good sirloin steaks. Bread-crumbs. A slice of fat salt pork. Seasoning, a little minced onion, pepper and salt. Takeout the bones from the steak and throw them into the soup-pot. If your butcher has not already done so, beat the meat flat with the broad side of a hatchet, and cover it with a force-meat made of bread crumbs, minced pork, and half an onion. Moisten this slightly with water, and season to taste. Roll each steak up. closely enclos- ing the stuf&ng ; bind with twine into two compact bundles and lay in a dripping-pan. Dash a cupful of boiling water over each, cover with an inverted pan, and bake about three-quarters of an hour, in their own steam. At the end of this time remove the cover, baste with butter and dredge with flour to brown the meat. When they are of a fine color, lay upon a hot dish. Thicken the gravy with a little browned flour, boil up and send to table in a boat. In removing the strings from the rolled beef prior to serving, clip them in several places, that the form of the meat may not be disturbed. Cabbage Salad. I small head of cabbage, chopped fine, or cut into shreds. I cup of boiling milk. i of a cup of vinegar. t tablespoonful of butter. X tablespoonful of white sugar. FIBBT WEEK— TPBBDAY— WEDWEBDAY. led onion, pepper 3. eggs well beaten. 1 teaspoonful essence of celery Pepper and salt. T^^.t**!?'.!^ *°'? vinegar in separate vessels. To the bci ing vinegar add butter, sugar, and seasoning, lastly the chopped cabbage. Heat to scalding, but do not let it boil. Stir the beaten eggs into the hot milk. Cook one lum the hot cabbage into a bowl ; pour the custard over it ; toss up ^d about with a wooden or silver fork, until all the ingre- diems are well mixed. Cover and set in ajvery cold place for some hours. This is a very delightful salad, quite re- paying the trouble of cooking the dressing. Browned Potatoes. Boil large potatoes with their skins on ; peel them, and, when you uncover your beeffor browning, lay the potatoes in the dripping-pan about the meat. Dredge and baste them as well as the beef If nofqSe L i!.? ^^t(°''- ^'^'"'^' ^f°'"« thickening li^oi "^'' ^'■*'° '° ^ ^°^ colander, and diir "^ ^ ^''°"°'^ *•"* ^***^'' "^ ^^ Baked Beans. Soak dried beans all night in soft water exchanging this in the morning for lukewarm! L«t them he an hour, m this, before puttine them on to boil in cold water. When tLey ^f ^ft, drain and turn them into a bake-dish Se^on with pepper and salt, with a liberal spoonful of butter. Add enough boiline water to prevent them from scorlhing 3 SeTare-d?sl.*=°^^''' ^"' ''^°^°- ^^^ - Apple and Tapioca Pudding. in \ Itf "Pf"*, *^?'°^^' ^"^^^ for five hours in 3 teacupfuls of warm (not hot) water juicy pippins, pared and cored fnl^nf: f^'PTj"'^,''^''"^" «°«1 a saltspoon- ful of salt, with a few whole cloves. .„^"?°^®,i*'® *PP^®^ '° « <^«eP dish ; add a cup of cold water; cover, and steam in a moderate oven until tender all through, tum- pg them once or twice. Turn off half the teif^ PT.*^« tapioca, which should have been soaked in a warm place, over the fPi''««' *h«n you have filled th^ Sows n eSh^'Th^.*''*^ ^"«r "<^ P"t a ^°ovl salted. Bake one hour, or until the tani^da Sag!dLh"" """^'^ ""^ '°P' Serve" in "pid- Hard Saucr. . Z^*'^V!?P'' °^. powdered sugar add half a cap of butter, slighUy warmed, so that the two can be worked up t^her. When they 11 are well mixed, beat in half a teaspoonful of nutmeg and the juice of a lemon. Whip smooth and light, mound neatly upon a butter-plate, and set in the cold to hkrden. FIRST WEEK. WEDNESDAY. SPLIT PEA SOUP. HALIBUT STEAKS. BOILED LEG OF MUTTON. CAPER SAUCE. SPINACH. STEWED POTATOES. COTTAGE PUDDING WITH LIQUID SAUCB. Soup. Split Pea 1 pint of split peas. 4 quarts of water. 2 lbs. of beef and some bones. \ lb. of lean bacon or ham. g^3 stalks of celery, the white part only, cut Juice of a lemon. Stale bread cut into dice and fried Soak the peas all night in soft' water changing It in the morning for warm-not hot. Throw this off after an hour and cover the peas with four quarts of cold water. Boil m this-adding the meat, cut small, the bones well cracked and the celery-four hours. Alwap boil soups slowlf The neglect of this rule leaves in the kettle a mass of toughened meat and an ocean of dish-water. When you are ready to take up your soup strain in a colander, picking out and castimr aside bits of bones and shreds of meat Rub the peas and celery through the holes of the strainer until nothing more will pass. Season with pepper and salt ; add the Juice ot a small lemon, and return to t^e kettle which must first be rinsed with hot water' Let all boil together two minutes. Should It not seem so thick as you would like vou can put in. while it is boiling, a little corn- starch wet up with cold water. Put a couple of slices of stale bread, cut into dice Md tried cnsp in dripping, in the heated tureen and pour the soup upon them. Halibut Steaks — Fried. Wash and wipe the steaks. Roll each in flour, and fry upon a buttered griddle, turn- ing carefu ly with a spatula, or cake-turner when the lower side is done. They should be of a nice brown, and tender throughout Remove to a hot dish and garnish with siicea leoioa ; in carving, see that a bitof the lemon goes to each person, as many pre- fer It to any other sauce for fish. Send around potatoes with the steak. Worces- tershire is a good store-sauce for fish and game. Anchovy is preeminently a fish sauce, but many do not like it. m. I 12 JANUARY. Leo of Mutton — Boiled. Do not have the mutton too fat or too laree. Cut oflf the shank, which the butcher will have nicked for you, leaving about two inches bpyond the ham. Wash and wipe carefully and boil in hot water, with a little salt until a fork will readily pierce the thickest part. About ten or twelve minutes to the pound is a good rule in boiling fresh meat. Serve with caper sauce. Since you intend to use the liquor in which the meat is boiled for to-morrow's soup, do not over- salt it. But sprinkle, instead, salt over the leg of mutton after it is dished ; rub it all over with butter and set in a hot oven for a single minute. Caper Sauce. 1 cup of the liquor in which the meat has been boiled. 2 teaspoonfuls of flour rubbed smooth in a little water. Salt to taste. 2 tablespoonfuls of butter. About two dozen capers or green nastur- tium-seed. ^ Heat the liquor to boiling, and skim before stirring in the flour, which must be perfectly free from lumps, and rubbed smooth in cold water. Stir until the sauce thickens evenly. It is best to cook all sauces in a vessel set within a larger one of hot water. When it has boiled about a minute, add the butter gradually, stirring each bit in well before putting in more. Salt, and drop in the capers. Let it just boil, and turn into a sauce-boat. Spinach. Pull the spinach from the stalks, leaf by leaf; wash carefully, and leave in cola vvater one hour. . Boil in hot water fifteen rvinutss. Drain very dry in a colander ; chop extren: e- ly fine in a wooden bowl, then return to the saucepan with a tablespoonful of butter, a little salt, and a teaspoonful of white sugar. As it heats beat it up with a wooden spoon until it is a soft paste. Let it bubble up once, and dish. La. a hard-boiled egg or twot cut in thin slices, upon the surface. Few vegetables are more often ruined in the cooking than spinach. The above receipt is simple and good. Stewed Potatoes. Pare and cut into large dice some good potatoes. Lay in cold water half an hour. Stew in cold water a little salted. There should be enough water to cover them well. When they are tender and begin to crumbie at the , edges, drain oa bail the water, and pour is as much milk. When -4hey are again scalding hot, stir in a lump of butter the sue of an agg (for a large dish^ rolled in flour, salt, pepper and choppea parsley to taste. Boil up once and serve in a covered dish. Cottage Pudding I cup of powdered sugar. I cup ot sweet milk. 1 tablespoonful of butter. 2 eggs, beaten light, yolks and whites separately. Saltspoonful of salt. About 3 cups of Hecker's prepared flour, enough for cake-batter. Rub the butter well into the sugar ; add beaten yolks ; the milk, salt, then whipped whites and yolks alternately. Bake in a buttered mould. When you can bring out the testing-straw clean from the middle of the loaf, turn it out upon a dish. Cut in slices while hot, as it is wanted. One who has never tried it can hardly be- lieve that the result of a receipt which may be tried fearlessly by a novice in cookery, could be the really elegant pudding just described. It is also as economical as toothsome. Sauce for Cottage Puddino?' 2 cups of powdered sugar. 2 tablespoonfuls of butter. I cup of boiling water. I glass sherry wine. Nutmeg or cinnamon to taste. Rub the butter into the sugar ; add hot water gradually ; then spice and wine. Cover tightly to keep in the strength of the wine, and set for twenty minutes in a sauce- pan of boiling water. Stir up and send to table. FIRST WEEK. THURSDAY. vermicelli soup. scalloped oysters. mince of mutton with potato frill. baked tomatoes. celery. tipsy trifle. apples and nuts. Vermicelli Soup. Take ofi' all the fat from the broth in which your mutton was cooked yesterday, and tx)il it down slowly to two-thirds of the original quantity. Stew to pieces, in another vessel, a stalk of ceienr, one small onion, a carrot, and a bunch of sweet herbs — all cut up fine. A ham-bone, if you have it, or a couple of slices of lean bam, will be an im- provement to the broth. Strain the soup ; rub the vegetables through a fine coiancTer with the water m which they were boiled ; return to the fire with a double handful of vermicelli broken into short pieces ; boil for ten minutes : add a tablespoonful of butter rolled in floui' ; bml up and serve. FIRST WBBK— THURSDAY. yolks and whites ir's prepared flour, THURSDAY. witn vermicelli and macaroni soups It is a Snct'^K*"'"* *° '•'*' flavor 'and consis- Scalloped Oysters. I quart of fine oysters. 1 coffee-cupful of pounded cracker 2 great spoonfuls of butter, i cuplul of cream or rich milk Pepper and salt to taste. Butter a baking-dish and cover the bot- Wet w:th oyster hqnor and a few spoon- fuls of cream Next, lay oysters, onedeep stjck a bit of biitter upon each. Another layer of crumbs, wet*^ as beforermore oysters and proceed in like order S your dish ,8 full, making the top layer >D the oven, mvert a plate or tin nan over the dish and bake until the ju^ce bubbles up to the top. Uncover ; set ipon the upper grating of the oven to browned send to table in the bake-dish. Passaro^d sliced lemon with it. ««.iiouna »ft?n*^"' "''S ^^^' f°"°w immediately after soup, and are a course by themselves^ MiNCB OF Mutton witk Potato Frill. The remains of yesterdays mutton minced, but not very fine. mutton, 1 cupful of drawn butter. 2 tablespoonfuls of cream, or rich milk Pepper, salt, and mace to taste, aiso chopped parsley. ' ^° I button onion. a eggs, well beaten. in JS th^ '^"*=® *°u^ *~''' "^^ the season- ing and the onion, chopped very fine ; then the meat. Draw the s^epan to the side of the range, and let it stand, closelv covered, in boiling water for ten mSs^ po n^ AdT.'v*''" ^'^ ^** ''""8 t° bSg at the s,^P f«- V««' *°** ""•'^''d ^t back Thp^i^. u^ t^ minutes, still covered, melt ^s in "^^^^e^^^y boil after the Potato Frilt m??il*i*°*^-i?'*^^.^°"« pot^.oes; working ^ 1}^\T^^ ^^ ''""^' *^"t 'lot 3o much a! to make the paste very soft. Season wiS Si' 'Sha^ef^'*"'^^*-^"^^'* i^berte^S egg. bhape this paste into a fence on the inside round of a^hallow dish ; flut°L h regularly with the round handle nf a ^^vi' intV^i''"*'?'°"*® '° * ^''t oven, but not GI»Vn°"«u, *° ?i"'"? ^^^ ^«°«^ to crack Glaze quickly with butter, and pour the meat carefully within the wall. Th^minS fef!.°°* beso thin as to wash away thj Ja If weU managed this is a pretty and a savory dish. j"""/ 18 Baked Tomatoes. I can of tomatoes. Stale bread, crumbed fine. I tablespoonful of butter whiKJa^*' * "^^'^ ^••°pi^ p»"'«y. ^^ Drain off two-thirds of the liquor from the tomatoes; salt it and set as^de f^ another days soup. One has no excuM for nand. Little comes amiss to it. Cover the bot om of a bake-dish with crumbs lav the tomatoes evenly upon this bed ; ^akon wi?h ovei Ll Tf wu '*"f*- ^.''«^ bread-crumbs over ail, a thicker layer than at the bottr.m • put tiny pieces of butter u^n thl^ S Take" orthe- J^"* thirtyifive minuSs^ laKe OH the jcsover and brown imnn thl upper shelf of the oven. Do not S°° s aj there long enough to get dry. ^ „, , . Celery— Raw. ing thosft'Skf"'^ scrape th. stalks, select- ing tnose that are white, and tender SifPtS ^'^^°8 '^'"^ '° very cold water until they are wanted for the table Ar range neatly in a celery-stand. pL ^ tween the oysters and meat. ^" Tipsy Trifle. I quart of milk. r E ""^'^^^ ^? y°^^ •^aten separately I stale sponge-cake. f««««reiy. I cup of sugar. Flavoring of Vanilla. I cup of sherry wine. , . A few spoonfuls of currant jelly v.^ r^J'"^*"^ °f tlie milk, sugar the Put fnlif '»."«?" ^°^ '^^ whites^of '/S. • ahlo\t te^"^"" !f S'-«.di«°ts when the milk almost boils, and stir until it begins to thicken. Flavor when cold. ]-ut aSvIr S W^"* ^*wJ° *.^« '^«°'° of a gltssXwl Wet with the wine and a few spoonfuk of Se^'caTe' "'p^?oi* V'^'^' so&TJt on untif fif« , P'^ooeed in this manner until the cake and wine are used un when pour on. a little at a t^me t^e SL^wfei'^'r^'^^'* • holding*rwi \bt cake with a broad spoon as you do thiq tn keep It from floating. Lay a hraw n1al« upon It. for the same purpose. whSTouoS fhTwli?e7Tffihl"^'^°^''*'^^^^^^^^ me wnites. and then beating in the curranf ilinLr-Smf *'^ *"«^ ^'^ *''•=' i^* ^ «-,• . . Apples and Nuts. u«?"'° J"^ ^^y^"^' *"** crack the nuts un- 1 k J?« f*^** Pf" *y °f °«t.crackers 6?°e a knife to each apple-plate, and teach th^ childi^sn to pare them n^Uy for themel^es SS4°Ld'°w*=*''°«" Ii«^« ^bbitsaTSily ainners, and being awkwardly ill at m« when •• company" fs present. SUver or i^ knives are better for ?ruit than aSd ^ 14 JANUABY. FIRST WEEK. FRIDAY. soup maiork. boiled cod. roast duck with bread sauce. mashed potatoes. rice croquettes. stewed celery. apple pie. Soup Maigre. I quart of milk. 8 pints of water. I onion. I turnip, 3 stalks of celery. 1 potato f large). Quarter of a small cabbage, sliced. i cup of bread-crumbs, very dry. 2 eggs, beaten light. Parsley, pepper, and salt to taste. ' 4 tablespoonfuls of butter. Clean, scrape, and mince the vegetables, and put on to cook in cold watei. enough to cover them well. When they are scalding hot, drain, and cover them with three jiints of boiling water. Stew slowly in this until they are reduced to pulp. Rub through a colander, season, and heat again to boiling. Stir in the bread-crumbs ; then the butter, very gradually. Have the milk ready, heated in another vessel, and pour into the soup- kettle at this juncture. Let the soup get very hot, but not boil. Set upon the side of the range, and, dipping out a cupiul, add it, -a little at a time, to the beaten eggs. When well mixed, return eggs and liquor to the rest of the soup ; stir over the fire for an instant, but never to boiling, and serve in a hot tureen. The eggs should not be allowed to curdle in the liquor ; hence the need of carefulness in following the directions above given. A little grated cheese is a pleasant accompani- ment to this soup, each person adding it as pleases him. Boiled Cod. Lay the fish in cold water, a little salt, for half an hour. Wipe dry, and sew up in a linen cloth, coarse and clean, fitted to the shape of the piece of cod. Have but one fold over each part. Lay in the fish-kettle, cover with boiling water, salted at discretion. Allow nearly an hour for a piece weighing four pounds. Sauce. To one gill of boiling water allow as much milk : stir into this, while boiling, two table- spoonfuls of butter, adding graduaiiy a table- spoonful of flour wet up with cold water, and, as it thickens, the chopped yolk of a boiled egg and one raw egg, beaten light. Tike directly from the fire, season with pepper, salt, a little chopped parsley ana the juice of a lemon, and set, covered, in boiling water, but not over the firb, for five minutes, stirring occasionally. Pour part of the sauce over the fish when dished ; the rest iu a boat. Send around mashed potatoes with it. Roast Duck. Clean the duck very carefully, rinsing it out with a little soda and water, and after- wards with fresh water. Lay in cold, salted water for an hour. Wipe dry, inside and out, and stuff with a dressing of bread- crumbs, seasoned with pepper and salt, a very little powdered sage and a " suspicion" of minced onion. Sew up; dash a cup of boiling water over them, as they lie in the dripping pan, and roast, covered, for the first half-hour. Remove the cover, and baste freely — three times with butter and water, four or five times with the gravy from the pan. Stew the giblets in a little salted water, and reserve to piece out to-morrow's salmi. Dish the ducks upon a hot platter. Bread Sauce. Skim the fat well from the gravy left in the dripping-pan ; have ready a handful of bread-oruirbs (stale), wet up with hot water. Thicken the gravy with these when it has- come to a boil ; season with pepper, salt, and a pinch of mace. Boil all together once and surve. Mashed Potatoes. See receipt fc r Sunday. While I would spare you all waste of time and pains in looking up receipts in other parts of this volume, I yet deem it hardly worth while to write out in full the same directions twice for the same week — or month. Rice Croquetths. I cup of cold boiled rice. I teaspoonful of sugar, and half as much salt. I teaspoonful of melted butter. I egg, beaten light. Enough milk to make the rice into stiff paste. Sweet lard for frying. Work rice, butter, egg, etc., into an adhe- sive paste, beating each ingredient thorough- ly into the mixture. Flour your hands and make the rice into oval balls. Dip each in beaten egg, then in flour, or cracker-dust, and fry in boiling lard, a few at a time, turning each with great care. When the croquettes are of a fine yellow bi'uwn, take out with a wire spoon and lay within a heated colan- der to drain off every drop of fat. Serve hot, with sprigs of parsley laid about them, in an uncovered diw. FIRST WBBK— FRIDAY— SATURDAY. Stbwbd Cklkky. ^iS."* ^^,A "'"'y '°*° '"'=1' lengths; cover T«i, ffll *'^*''' '"'* »»»« ''°t" tender Turn off the water and supply its place with enough milk to cover the celehr. ^hen^his stew gently five minutes. You will like this vegetable thusprwared. ^nlgar.*°" ' ""**" ^ ^'"^* lemon-juice or Apple Pi^. \ H°*1°f flour, dried and sifted. i lb. of lard. t lb. of butter. Ice-water to make;stiff paste. Chop the lard into the dry flour. Wet iTttle i'/r'*'K '""'V'^ P"'? touching as little as may be with your hands. Roll out bSer an -o"'"?.' ■^'T y°»- Stick bis°o butter all over the sheet ; roll up tiehtlv as you would a sheet of paper. Beat fi wifh ni ^°"'TP'°' '■°" °"* «8a'°. and a^a ; roH n^, n ^'"Vr- ^"P"* *^« operationsof rolling up, rolling out, and basting until your Lutter is used up. Set the roU of Eour"^ Alf '°'^; "^^ f^^'^^ ^°' ^t '«a° one hour. All night would not be too long. When It IS crisp and firm, roll out and line r«l5"*,^''!^P'"-P'"l."''' 'r*'« bottom cS should be thmner than the upper And as a rule, you would do veil to give the roll of pastry intended lor the la< ' r a - baste' or two more than that meant for the lower Dut «■ ?o''* *°** '"" J"'*=y- *art apples; put a layer upon the inner crust spnnkle with sugar thickly-scatter a 7ew cloves uDon the sugar :^ then Lothe" ^l Au -^P?'^.?' «°^ so on, until the dish .s full. Cover with crus pressed down firmly at the edges, and bake ot'rSp°^ ^''''^ -'^'^ -^•»« -«ar%^fe ov^Pfich^'Sir''^ ^°°^ ""'^ "^""^ P°"«d FIRST WEEK. SATURDAY. MACARONI SOUP. HAM AND EGGS. SALMI OF DUCK FRIED PARSNIPS. STEWED SALSIFY. SWEET POTATOES— IN JACKETS. ROSIE'S RICE CUSTARD. 4 quarts of cold water. 3 Ids. of coarse, lean beef, cut into thin a or 3 lbs. of bones, broken small. 4 onions, sliced. I bunch of sweet herbs, chopped. Tomato juice or catsup. * lb. of macaroni. A few salt pork bones. to a slow boil, and at th* «n^ iT/i ■'" .""°8 strain intoagrelJt'Cl'toc^'l.^^'^^^^^^^^^^^ Ihi.i "f'' "**. """^ ^ taken off. MeS- while, make ready your macaroni by S. mgit into short bits, covering well wfth boiling water, a little salted, IndsteS slowly twenty minutes, or unti tender T5^ a lump of butter the size of a walnut W •t stand, covered, for a few mInmS whiL Ham and Eggs. o.^"!^"""" '"*'*'' o^'^am of a unifoim size and shnpo. cutling off the rind. pS^iuicklv in t!ieir own fat. Remove from the pan 3 a wire spoon so soon as they are dSne Tnd arrange upon a hot dish, setting this with°n the open oven, or upon a not r.f kIi- water to keep warm. ^D^th^e egg ^s vof break them, into the hot ^t lefuf thi f^ ing-pan Do not put so many in as to croWd one another. Each eee shonW ^t orowa individuality, Cook tt^tLrSte? "caCirrind^f^ "P -*»^ ^TatuU.' or caKe-turner, and lay one upon each slice of ham. Do not send the gravy to table Strain, and use for dripping ^ *®' Salmi of Duck. From the cold ducks left after vesterdav-. dinner cut all the meat in as nearsfces ^s wLr-TaleTSf 'r*«?f !««« and wLi|s wnoie. Take off the skin ; break the carca« into pieces, and put these, with tte stuffing into a saucepan with a fried onion ^me sweet herbs, pepper, salt, and a pinch of^l Tn^{ ?r^' ^'*^ '^^l*^ water'^^d stew Coofth^;''.V*/?'^"*'^«^°''- for onehoS Sfrnin^K ^^^ ^^^ "^^ "^« and bc taken off ^.^f.^ ^^J^e gravy when you have skii»med h •' return to the saucepan, boil and sk^ aeain I s^:^:^^}^^T^^^ o^ "rS '??«%• and put in the meat. Draw to on« 8id«« of the range, and set. closely «,vered?n a pot of boiling water for' ten mfnS f£ met' St b« thoroughly b- Ued and steeped m I- ^-nvy.butnot boil, /ake Uie mS •4>». 16 JAKUABT. out with a perforated spoon, pile neatly upon a diifa and pour the gravy over it. Garnish ' with triangles of stale bread fried crisp, and •end a piece to each person who is nelped to salmi. Fried Parsnips. Boil until tender, in hot, water slightly salted ; let them get almost, cold, scrape off the skin, and cut in thick, long slices. DAdge with flour and fry in hot dripping, tumiiig as they brown. Drain very dry in a hot colander ; pepper and salt and serve. Stewed Salsify. * Scrape the roots, dropping each into cold water as you do this, that they may not change color. Cut in pieces an inch long ; cover with hot water and stew until tender. Drain off two-thirds of the water, and add enough milk to cover the salsify. Stew ten minutes in this ; put in a good lump of but- ter rolled thickly in flour. Pepper and salt. Boil up for one minute. Sweet Potatoes^in Jackets. Parboil in their skins when you have washed them, selecting such as are of like size. Then put in a moderate oven and bake until <;oft all through. You can ascertain this by pinching the largest, Wipe off and serve in their skins. Rosie's Rice Custard. I quart of milk. 3 ^gs, well beaten, 4 tablespoonfuls of sugar. I tablespoonful of butter, I cup boiled rice. A little salt. Half the grated rind of a lemon. Boil the lice, drain, and stir, while hot, in- to the milk. Beat the eggs well ; rub butter and sugar to a cream with lemon-peel and a little salt, and stir into the warm milk. Mix well and bake in a buttered dish in a brisk oven. Eat warm or cold. We like it better warm, with a little cream poured over it when served in saucers. SECOND WEEK. SUNDAY. SOUPE AU JULI9NNE. ROAST TIJRKEY. CRANBERRY SAUCE. MASHBD POTATOES, BROWNED. STEWED CORN. * CELERY. TROPICAL SNOW. LIGHT CAKES AND COFFEE. SoupE xu Julienne. 6 lbs. of lean beef. If possible, g;et it from the shin and hav9 the accompanying bones cracked to bi^. 6 quarts of water — cold. Prepare the stock on Saturday. Put meat and bones into a pot with a close .cover, uour on the water, and set it where it will heat very slowly. Boil, also very slowly, Aix hours, at the back of the range. Should the water sink fast in the pot, replenish from the boiling tea-kettle. At the end of six hours, turn the soup, meat, bones, and all, into an ekrthenw^ire vessel ; pepper and salt it and set on the cellar floor, covered, until next day. Take off, then, tne cake of excel- lent dripping from the top ; strain the soup and set over the Are, aboat an hour before dinner, and heat gradually. The vegetables should be— 2 carrots. 3 turnips. Half a head of cabbage. I pint Shaker corn, soaked overnight. 6 stalks of celery. I quart of tomatoes. I large onion. Clean, scrape, and mince all these, except the com and tomatoes. Cut the carrot into dice and stew, by itself, in a little cold water. Boil the corn in enough water to cover it, and add more hot water as it swells. Cover the minced vegetables with cold water, and so soon as it boils, turn it off, and replenish with boiling, from the kettle. This will take away the rank taste from cabbage and onion. When they are soft enough to pulp, strain well, but without pressing, into the soup. It is needless to add the vegetables, as th^ strength is in the liquor. Boil up and skim the soup before putting in the boiled com and the canned tomatoes, which should be cut up small, and the unripe parts removed. Boil fifteen minutes, add the carrot, season to taste, and serve.* RoAST Turkey. Rinse out the turkey well with soda and water; then with salt ; lastly, with fair water. Stuff with a dressing made of bread-crumbs, wet up with butter and water and seasoned to your taste. Stuff the craw and tie up the neck. Fill the body and sew up the vent. I need hardly say that these strings are to be clipped and removed after the fowl is roasted. Tie the legs to the lower part of the body that they may not " sprawl," as the siaews shrink. Put into the dripping-pan, pour a teacupful of boiling water over it, and roast, basting often, allowing about ten minutes time for every pound. Be careful not to have your oven too hot — especially during the first half-hour or so. The turkey would, * As I have mentioned in " Breakfast, Luncheon, ind Tea," vou can spare yourselves the truable of preparing the veeetables tot this soup by buying those shred and dried for this purpose, put up. in papkaces and sold by grocers. 8KC0ND WEEK — SUNDAY— MONDAY. othenviM, be dry and blackened on the out8.de and raw within. And remember how much of the perfection of roasting meats and poultry depends upon basting faithfully. Bo.1 the giblets tender in a little water When the turkey is done, set it where it will Tf ^*r.? ■ u^h'!^ *'"' R™^y '«f' in the pan ; acid a little boiling water; thicken slightly with browned flour; boil up once and add the giblets minced fine. Season to taste give another boil, and send to table in a gravy-boat. Cranberry Saock. Wash an'', pick over the cranberries ; put on to cook in a tin or porcelain vespel. allowing a teacupful of water to each quart Stew slowly, stirring often until they are as thick as marmalade. Take from the fire in little over an hour, if they have cooked steadily, sweeten plentifully with white suijar and strain through coarse tarlatan, or mos^ quito-net. into a mould wet with cold water n„7?J ?" Saturday. On Sunday, turn out into a glass dish. Mashed Potatoes— Browned. Having mashed them in the usual manner mound them smoothly upon a shallow earthenware dish and set them in a quick oven, glozing them with butter as they color They should be of a light brown. Slip the mound from a coarser to a finer platter by the helo of your cake-turner. It is still better if you have one of the pretty •■ enam- elled bake dishes lined with porcelain with Sliver stands for the table. They are in- valuable for puddings, ssallops. etc. Stewed Corn. Stew one quart of Canned corn in its own liquor, setting the vessel containing it in an outer, of hot water. Should the corn be exceptionally dry. add a little cold water When tender, pour in enough milk to cover the corn, bring to a boil, and put in a table- spoonful of butter rolled in flour, and salt to taste. Stew gently, stirring well, every three or four minutes, and turn into a deep dish Keep the vessel containing tae corn closely covered while it is cooking. The steam lacilitates the process and preserves the color of the corn. Celery Is the usual accompaniment of roast turkey Prepare by selecting the blanched stalks scrapmg ofl the rust, cutting oflF all but the youngest and tenderest tops, and laying these in cold water to crisp until wanted for the table. Garnish your turkey with alternate "5"' aaa aarfi green sprigs of celery. Tropical Snow. 8 sweet oranges. I grat'^d cocoanut. 17 I glass of pale sherrf I cup of powdered sugar. 5 red bananas. Peel and cut the oranges into small pieces PwrJ". ?? each lobe crosswise into thirds. fru t ,n the boUom of a glass di.h. Pour a .. L„ '"-^u^P"" '*• ''"'' ""** ^"h powdered sugar. The cocoanut must have been ore- pared by removing the rind and throwing it into cold water for some time before gratinif It. Over the layer of oranges spread one o{ cocoanu ; cut the bananas inlo very thin round slices, and lay these, one deep, upon the cocoanut. Repeat the order just given until your dish is full and the orange,* and bananas used up. The top layer must be of cocoanut, heaped high, sprinkled with powdered sugar and garnished about the base with slices of banana. Eat soon, as the oranges toughen in the wine. Supplement this pretty but not substan- tial dessert by a salver of lady's-fingers and macaroons, and a good cup of coflfee SECOND WEEK. NEXT DAYS TURKEY SCALLOP. ROAST POTATOES. MONDAY. SOUP. PANNED OYSTERS. TOMATO SAUCE. FLOATING ISLAND. TEA. Next Days Soup. Julienne soup, like most other soups the base of which is meat, is better when warmed over the second day. Set it over the fire where it will heat, not too quickly almost to a boil. It will not •• put back" the business of the day twenty minutes, and be a welcome addition to your dinner. Turkey Scallop. Cut the meat from yesterday's turkey hHVZ 'i -^ "'■'=a«s to pieces, and put, with bits of skin, fat and gristle, into a ^ucepan; cover with cold water, and set on to stew slowly into gravy. Chop the meat very fine ; strew the bottom of a greased bake- dish with crumbs, and cover this with a thick stratum of minced turkey, stuffine and tmy bits of butter. Pepper and salt and put on more crumbs, then meat, and m on. Stale bread is better for this scallop than cracker-dust. Having used up all your meat and reserved enough crumbs for a thick upper crust, cover the dish and nnt asiae ma cool place until yoat, )i t ikimrfj^d the latter. Hoil up, thickcu wiu i.-^wned flour wet up- with cold water , bnug i another boil ; pour over the sea lop, saving a little tu wet the top. Now comes your layer of _/!«# bread-crumbs. Wet these with the gravy in a bowl, season to taste, beat to a sott paste with a couple of eggs and spread evenly over the scallop. In- vert a plate over the bake-dish and set in the oven. When, at the end of half an hour or so, the gravy bubbles up at the sides, remove the cover and brown. Serve in the pud- ding-dish. Pannbd Oysters. A four-course dinner is hardly in order in most households on "Tonday. You can, if you like, and have an efficient table-waiter, bring on oysters, as usual, between soup and meat. But there will be no violation of the " unities of the drama'' of a family din- ner, if you send around your oysters, scal- lop, and vegetables together. I quart of oysters. Some thin slices of toast. Butter, salt, and pepper. Have ready some " pattypans " — the more nearly upright the sides the better. ' Cut stale bread in rounds to fit the bottom of these. Toast, and lay a piece in each. Wet with oyster liquor and put into each pan as many oysters as it will conveniently hold. Pepper and salt ; put a bit of butter upon each ; arrange all in a large dripping-pan ; invert another of the same size over it, and bake eight minutes, or until the oysters " ruffle. " Send hot to table in the pans. You caiv ' ?,st the bread at breakfast-time ifyouchoo^j. The oysters can go into the oven when the soup is poured out, and be in good season on the table. By this arrange- ment they will not interfere with the other " baked meats.'' Panned oysters are always popular, and there is no more simple manner of cooking this favorite shell-fish. Roast Potatoes. Choose l&Tf{'4t:\'<4ii, '.'•Cii. Open a can oi tomatoer. at least one hour before it ia to be uaed, and empty into an earthenware basin, that no close or metallic quarters of an L before the oyh^.e^ ashes, and set will keep them h. them from '^swf . tanU' fllwy linger about them. Cook in tin or pot :elain. stew half an hour, gently ; add salt, pepper a teaspoonful of sugar, artvl three of butter, a handful of dry bread- criiimbs, or, if you have any stewed corn left fron)» yesterday, use that instead of bread. Coot "n minutes longer, and turn out. ^ Floating Island. I quart of milk. 4 eggs, whites and yolks beaten separately. 4 tablespoonfuls (great ones) of sugar. a teaspoonfuls extract of bitter almonds or vanilla. (Coloate'h extracts are the best in market, and do not ipoil within a few days after they are uncorked, as the manner of some is.) ^ cup of currant jelly. Heat the milk to scalding, but not tx>iling. Beat the yolks, stir into them the sugar, and pour upon them, gradually and mixing well, a cupful of the hot milk. Return to the saucepan and boil until it begins to thicken. You can do this while breakfast is cooking, before the Moloch cloches-boiler goes on. When cool, flavor and pour into a glas.j dish . Heap upon the top a meringue of the whites whipped until you can cut it, into which you have beaten the jelly, a teaspoonful at a time. Tea. "A comfortable cup of tea" never comes amiss to a fagged housewife, be it served at breakfast, luncheon, or dinner. The best way to insure its goodness — that is, that it be strong, hot and fresh — is to have your own tea-urn or kettle on the table, with a spirit-lamp burning under it. Scald the tea- pot, put in the tea ; cover with boiling water; put a " cosey'' or a thick napkin about it, and let it stand five minutes before filling with more boiling water. Wait a minute longer and pour out. SECOND WEEK. •TERDAY. .MUTTON SOUP WITH "^ I lOV SALMON PUDDING. ri. El-^-'L aJC potatoes a la LYONNAiSli. MACARONI WITH CHEESE. SUSIE'S BREAD PUDDING. Mutton Soup with Tapioca. 3 lbs. perfectly lean mutton. The scrag makes good soup and costs little. .> 2 or 3 lbs. of bones, well poundsd. '•■■'■ i uiii*-_rrx. 2 turnips. 2 carrots. 2 stalks of celery. A few sprigs of parsley. If you have any BIOOND WM«— TURBDAT. ri'ERDAY. JDDING. If you have any tomatoe. left from yesterday, add them 4 iablatpoonfula of pearl or BranuU... i tap.oca (not heaping sp^nfuW «"""**'"'^ 4 quartii water. ♦hi'J!i°" ^^' •"*""• *="• «n ■">»»• pieces, with the bones m two quarts of cold water Heat very slowly, and when it boil, Zr in two quarts of hot water from the kS. Chop -^T^s^Xovfs^aitt^ir face ; skim an,l return to the fare Season ^u 7'ffi.""'^ ^"'*' ^" "P- '^ke off he S tolii'^^, vegetable., wfth their liquor Heat together ten minutes, strain ai/am anH bnng to a slow boil before the 'tajfo a goes ^firf "d 'T^ bot;rs;^co?ki;^;^ is'disfolS"^' ""'" *'^ ^°^ ""'" "'^ '-P' "- Send around grated cheese with this soup Salmon Pudding. I can preserved salmon. 3 eggs. 4 tablespoon fuls melted butter i cup fine bread-crumbs. Pepper, saU, and minced parslev Mmce the fish, draining uff the liquor for he sauce. Rubin the butter untH thorough y mcorporated. Work in the crumbs fhe" seasonmg, at last the beaten eggs Put'intn pan full of hot water. Cover the moulH and steam in the oven, keeping the wTter in TJZV. I''' '^°'!^ «»'"« uJaSu'e^'^o'r" minm! °°^ ''°'""- Set it m cold water ^e "ven Th'jr T ^T '^^^'' *' fro"! the oven. I his will make i^ shrink from th^ sides and turn out easily upon a flat d?sh Sauce for the above I cupful of milk heated to a boil and thickened with a tablespoonful of corn starch, previously wet un ^^ith cold water The liquor from the salmon I great spoonful of butter I raw egg, beaten light. Juice of half a lemon. Mace and cayenne pepj er to taste. vo^^hiJf !?i:f:i°.'^!. t^'^^^ed milk wheu take ftim "^Ke fire;^^ s^^^^dlel'it S wZTtl ^'^ -minutes.' coveS St la Bekpstrar. First of all, let me recommend the olan of broking a steak under, in.^ead of over ( h.t^h"i*«" '"■ '^'^ '""*" ""^thod that my range ' '"*'''"" '"'''^•' "^ «' '^"«^'h . „)y'P«t»'« «t=ak dry. and broil n ^n a buttered gridiron, turning frequentK wh.n TJ,l', k'"'"" ''' ''"P- 'Vhen^ do, :, ^hfch should be in twelve minutes if your firi^; clear and strong lay upon a hoi dish_a chafing-dish IS best-se*8on with penivj? fi^r/n" ^r ""'''.then), and butte*^^^!^^ liberally. Put over it a hot cover, and wait five minutes before sending to table, todTaw the juices to the surface and allow the W^ soning to penetrate the steak. PoTAfOESA LA LVONNAISK. Parboij a dozen potatoes at i eakfast- time, and set aside, when you hav ■ JSed ^em as they should get' perfect v'^Sd When you are ready to cook the, heat some butter, or good c.ippir.g, in a ryiSt pan fry ,n it one small onion, chopn. finf until It begins to change color-say bout ?°« "?.'""te. Then put in the potatL cu into dice, not too thick or broaS. Stir veil and cook fiv,. minutes, taking care the n. ta- brown. Put in some minced parsley iast before taking the^ up. Drain Iry by^sS •ng in a heated colander. Serve very hot Macaroni with Cheese. ke^Tni,'!^' u"*, P°"?'* °' P*P« "nacaroni. bro- tendpr '"'=Ve°«ths, in boiling water unti cunf-1 ,. '■^M '•,? °^- «°d substitute a cupfBlof cold milk. When the macaroni has again come to a boil, season with peX che^I^ ^T**° *^'''^'P°°"''"'« o' dry, grated cheesT Jrl? '"'° ^•''^P ^•'"'' strew more cheese thickly over it. and it is ready for Susie's Bread Pudding. I quart of milk. 4 eggs. 3 cups very fine dry bread-crumbs. I tablespoonful of melted butter I teacupful white sugar S ' Soa "lL*'!,tA"i"JT_^.l«i8ar with S'^':.S'\h^°*^^'^'F^''^».S«^ lasi. Add the lemon last. Bakp in <> »«;* .ered dish. When nearly doJl aSd fauJ set." even in the middle, spread wiS I meringue made of he reserved wbhesbeLt en stilf with a little sugar. It is gS5*e^^ 20 JANUARY. warm — not really hot — or cold, especially if a little cream be poured over ench saucer* ful. SECOND WEEK. WEDNESDAY. BEAN "OUP. fillet of veal, stuffed. baked corn. potato cakes. canned string-beans. baked apple dumplings, brandy sauce. Bean Soup. Soak a quatt of dried beans all night in soft «;ater. Throw this off next morning, and cover the beans for two hours in water a little more than lukewarm. Put over the fire with five quarts of cold water, and one pound of salt pvork. A bone of veal or beef may be added, if you have it. Boil slowly for at least four hours ; shred into it a small onion, four stalks of celery, pepper— tke pork may salt it sufficiently — simmer half an hour longer, rub through a Colander until only husks and fibres remain, and send to table. Pass sliced lemon with it. Fillet of Veal — Stuffed. Make ready a force-meat df bread-crumbs, chopped thyme and parsley, pepper, salt, and a pinch uf nutmeg ; a little dripping for shortening ; moisten with warm water and bind with a raw egg. If your butcher has not "put up'' the fillet, remove the bone, pin the meat into a round with skewers ; then bind firmly with a strip of muslin passed two or three times about it. Fill the cavity left by the bone with dressing, and thrust the same between the folds of the meat, besides making cuts with a sharp knite to receive more. Tuck in a strip of fat pork here and there. Baste three times with salt and water while roasting, afterwards with its own fravy. At last, dredge once with flour and aste with butter. Cut the bands, draw out the skewers carefully, and serve. Baked Corn. To one can of corn allow a pint of milk (more ii the corn be dry), three eggs, two tablespoonfuls of melted butter, one of white sugar ; pepper and salt to taste. Beat the eggs very light, rub butter and sugar to- gether and stir in i\ard ; next, the com and seasoning ; finally, the milk. Beat hard, and bake in a buttered dish for half an hour, covered. Then brown by lifting ths top. Send up in the bake-dish. Potato Cakes. Boil and mash the potatoes, workii\g in salt and butter and an egg or two— beaten light. Let them get cold ; make into cakes of size and shape to suit yourself ; roll in raw egg, then in flour, or cracker-dust, and fry quickly in hot dripping. Take each up' as soon as it is done, and drain with a wire spoon, before laying upon a hot dish. Canned String-Beans. Cook in their own liquor half an hour, or until very tender. First, however, cut them into neat lengths. The comeliness of the dish depends upon this. When almost done, stir in a tablespoonful of butter, with salt and pepper. Simmer ten minutes longer, and serve by draining off the liquid and helping the beans upon a hot dish, with a bit of butter on the top. If the can does not contain liquor enough to cover the beans, add a little cold water in cooking them. Baked Apple Dumplings. I quart prepared flour, z tablespoonful of butter and the same of lard. I pint of milk. 1 saltspoonful of salt. Some npe apples. Chop the shortening into the flour when yau have sifted and salted the latter. Wet up with milk and roll out quickly in a sheet less than half an inch thick. Cut into squares ; lay in the centre of each a tart, juicy apple, pared and cored. Bring the corners of the square together and pinch to join them neatly. Lay in a baking-pan, the joined edges downward, and bake to a fine brown. When done, brush over with butter and shut the oven-door for a minute more to glaze them. Sift powdered sugar over them, and eat hot. These are more wholesome and more easily prepared than boiled dumplings. Eat with sweet sauce. Brandy Sauce. 2 cups of powdered sugar, i cup of butter. I wineglass of brandy. That from bran- died peaches — the liqueur, if you have it. I teaspoonful mixed cinnamon and mace. Warm the butter slightly, work in the sugar until they form a rich cream, when add brandy and spice. Beat hard ; shape by puiiiug iuiu a mould made very wet with cold wr.ter, and set in a cool place to harden. Should it not turn out readily by shaking gently, dip for a second in hot water. SECOND WEEK — THURSDAY. 2Y and the same of SECOND WEEK. THURSDAY. VEAL AND SAGO SOUP JUGGED RABBIT. SCALLOPED POTATOES SWEET POTATOES. FRIED MI.VCED CELERY WITH EGG DRESSING. MACARONI AND ALMOND PUDDING, Veal and Sago Soup. 3 lbs. veal. i lb. pearl sago. 3 quarts of water. 4 eggs. I pint of milk. Cut the meat into bits; put on. with the water and boil very slowly, with the pot-lid laid on loosely, four hours, until the meat is in rags. Strain through coarse net, or a wire soup-strainer (which you ought to pos- sess), season with pepper and silt, and re- turn to the kettle when you have scalded it Meanwhile, the sago should have been washed and soaked in lukewarm water for an hour. Stir it into the broth and let them simmer stirring often, half an hour. Heat the mi k scalding hot in another vessel, beat the yolks of the eggs light, reserving the whites for your pudding; pour gradually over these a cupful of the hot milk and sti? carefully into the soup with all the milk. Ifn 'i!?, '^u '^ 't °«eds more seasoning; add a little chopped parsley, if you like; lit It almost boil and pour into the tureen. It S,°" M f.,^^°"* ^^ ^^'''^ «^ bo'led custard, bhould the sago thicken it too much, add boiling water. A relishful and wholesome soup. Jugged Rabbit. -I full-grown but tender rabbit or hare. i lb. cornea ham. roast"^ °^go° c^«l ...u;i_ _. . . • , ~ "~ '"'■ ""'!- jr'JU s:s:;c a CUaidiu r^^ 1'"^^* °' **** ™'l''' ♦''« ««8s and sugar. Add the latter to the scalding milk, but do not boil the custard. Chop the almonds when you have blanched them. i. *.. taken off the skins with boiling. water. As you cJiop, put m a few drops of rose-water from 22 JANUARY. time to time, to prevent oilinf;. When the niacaroni is almost cold, mix it with the cufr tard. breaking it as little as may be. Season, and last of all, stir in the chopped almonds. Bake in well-buttered pudding-dish . Spread with the meringue made from the whites of the eggs reserved from the soup. Eat varm with powdered sugar and cinnamon. SECOND WEEK. FRIDAY. FtSH CHOWDER. FRICASSEED CHICKEN, WHITE. POTATOES A L'lTALlENNE. tomatoes stewed with onion, cheese pondu. sponge gingerbread, chocolate. Fish Chowder. 3 lbs. of cod, cut into strips an inch thick and four inches long, and freed from bone so far as is possible without breaking the fish. < 1 pint of oysters. 2 large onions cut into thin slices. About i lb. Boston crackers, split; and battered thickly. Pepper and salt. I cup of milk. ,p Parsley. Cover the bottom of your soup-kettle with the fish ; pepper and salt ; strew with sliced onion, and this with the split crackers, but- tered sides down. Follow this order until your ingredients are all in the pot. and cover them with cold water. Stew gently for an hour, keeping the water at the original level by replenishing from the tea-kettle. By this time the fish should be thoroughly done, if it has cooked steadily. Take it up with a perforated skimmer, and cover in the tureen to keep hot, while you strain the chowder to get out the bones, returning the crackers with the liquor to the soup-kettle, when you have rinsed it out. Thicken with two teaspoonfuls of corn-starch wet up in a cup of milk, and when this has boiled, add the oysters, cut small, two great spoonfuls of butter, and a little chopped parsley. Stew for three minutes, pour slowly over the fish in the tureen. Send sliced lemon around with it. This is a most palatable chowder when properly prepared. You can use fewer crackers, if you dislike a thick soup. I'RxCnSaiiEu Chicken — White. One pair of full-grown fowls. i lb. salt pork cut into strips. 2 eggs. 1 cupful of milk. 2 tablespoonfuls of flour and the same of butter. I onion. Parsley, pepper and salt. Joint the fowls neatly, and cut the back, neck, and breast apart from each other, the, latter into two pieces. Lay them in salt water for half an hour. Put them into a pot with enough cold water to cover them, and the pork cut into thin strips. Cover and hear very slowly. Stew constantly, but never fast, for one hour after it comes to a boil, or until the chickens are tender. The time will depend upon their age. If they are tough, put them on early and cook all the more slowly. Add now the onion, pars- ley, and pepper, with salt, if needed. Heat again, and stir in the flour wet up in the cup of milk. Beat the eggs and pour upon them a cupful of hot gravy ; mix well, and put back into the soup with the butter. Just as the stew begins to simmer again, re- move from the fire. Take out and pile the chicken upon a dish ; then pour the gravy over all. Potatoes a l'Italienne. Instead of mashing the potatoes with a beetle or spoon, whip them up light with a silver fork. When they are fine and mealy, beat in a lew spoonfuls of milk, a table- spoonful of butter, the yolks of two eggs, pepper and salt. Whip into a creamy heap before adding, with a few dexterous strokes, the stiffly-frothed whites. Pile roughlv up on a buttered pie-dish ; brown quickly in the oven, and transfer, with the help of a cake-turner, to a flat dish. Make a rather too abundant dish, accord- ing to this receipt, as the residue will be found useful in to-morrow's bill of fare. Tomatoes Stewed with Onion. Stew in the usual manner, adding a small onion minced fine. When they have cooked half an hour, season with pepper, salt, a little sugar, and a good spoonful ot butter. Simmer ten minutes more, uncovered, and turn out. Cheese Fondu 1 cup of bread-crumbs, dry and fine. 2 scant cups of fresh milk. i lb. dry, rich cheese, grated. 3 eggs, whipped light. I tablespoonful of melted butter. Pepper and salt. A pinch of soda, dissolved in hot water ....„_ ,„..._,,,„,„- .J. jj._ jQjjjj; ccat in the eggs, the butter, seasoning ; lastly, the cheese ; pour into a neat pudding-dish ; strew dry bread-crumbs over the top, and bake in a quick oven until delicately brown- SECOND WEEK— SATURDAY. 23 * and the same of ed. Serve in the pudding-dish, and at once, as It falls in cooling. Very good ! Sponge Ginobsbread. 5 cups of flour, dried and sifted. Mea- sure after sifting. y I cup of molasses. ■J tahlespoonfuls of butter. 1 cup of sugar. 1 rather larger cup of sour, or buttermilk 2 teaspoonfuls of saleratus (not soda) dissolved in hot water. 2 teaspoonfuls ginger. I teaspoonful of cinnamon. Mix molasses, sugar, butter, and spice to- gether. Warm slightly, and beat hard for five minutes. Add the milk, then the soda lastly the flour. Beat three minutes, and bake ma broaH shallow pan. Take heed that It does nr am. Eat warm. Chocolate. 6 tablespoonfuls of chocolate to each pint of boiling water. *^ As much milk as you have chocolate Sweeten to taste. Rub the chocolate smooth in a little cold water and stir into the hot. Boil twenty minutes; put in the milk, and boil five mmutes more, stirring often. Sweeten at pleasure, while boiling, or in the cups. Send around with the warm gingerbread and some slices of mild cheese. You will not regret not having prepared a more pre- tentious dessert. *^ SECOND WEEK. SATURDAY. CLEAR GRAVY SOUP OYSTER SALAD. CALP'S LIVER A LA MODE. SALSIFY FRITTERS. POTATOES A LA DUCHESSE. corn-meal fruit pudding. Clear Gravy Soup. 5 lbs. lean beef, the coarser parts, of Some bones. 2 slices of lean corned ham. 2 carrots. 2 turnips. 6 stalks of celery. i package of Coxe'a gelatine. Pepper and salt. A bunch of sweet herbs. Oripping, 5 quarts of cold water. Cut the meat into dice and slice the onions. Fry the latter brown in some good dripping. Take them out. and fry the meat m the same fat. turning often, until it has a thick brown coat. Put it. drained from the fat into the soup-kettle, with two quarts of cold water, and set where it will come to a boil in about an hour. The bones should also be fried, and put into the pot with the meat. When these fairly boH. skTm add three quarts of cold water, and stew gently SnnM °""- uP"" ^'""^ «^^ly- the^soup should go on before breakfast. Put herbs and vegetables, including the fried onions, all chopped up, into a saucepan, with enough q^llrfif' *° cover them, and boil to pieces. Strain the soup half an hour before cfinner • season return to the pot; boil and skim' Strain the vegetable liquor into it, without squeezing or rubbing. Boil up once more !K""Jt"' ^°*^ P"i '° ^^^ gelatine, which should have soaked one hour in a little cold water. Simmer five minutes and pour out The soup should be of a clear, light brown. Should the color not suit you bfni atablespoonfulofsugar in a tin cup, add three or four spoonfuls of boiling water stir un il you get a deep color, and turn off the flavor '"'° ^°"^' " "*'" °°' '"J**^® *•>« Please never lose sight of the cardinal principle that all the essence, strength, and taste should be extracted from meat, Veget- ables, etc., in soup-making, and that the soupu,hich boils fastis lost. Take plenty of time, and cast an eye into the kitchen Irom hour to hour until youdiave educated your cook up to a glimmering appreciation of this law of enlightened cookery. Oyster Salad. I quart of oysters, cut, not chopped, into small pieces. *^^ " I bunch of celery, also cut small. I tablespoonful best oil. I small spoonful of salt, and the same of pepper, likewise of mustard (made) i cup cider vinegar. Saltspoonful of powdered sugar Drain the liquor from the oysters and cut them up. Add the minced celery. Pre- pare the seasoning, putting in the vinegar last, and pour the mixture over the celery and oysters Toss up well with a silver \ A °M ^^'^. J"^* ^f°^« dinner, as the Sssin^'g "'^'"■''^ ^y 'y'°8 '°°« •« '»>« Calf's Liver a la Mode. 1 calf s liver. 3 lb. fat salt pork. 2 tablespoonfuls of butter, nr dripping 2 small onions. ^^ *" " tablespoonful chopped parsley and mar- 2 tablespoonfuls of vinegar. •««*■ ^. r 'I 24 JANUARY. I teaspoonful mixed cloves, mace, and allspice. "" ,1 tablespoonful Worcestershire sauce. Pepper and salt to taste. Wash the liver thoroughly, and soak half an hour in salted water. Wipe, make inci- sions about an inch apart, and lai-d with strips of pork, projecting slightly on each side. Fry the onions and herbs in the drip- ping. Take them out, put in the liver, and fry both sides to a light brown. Turn all into a saucepan, with the vinegar and'water to cover the liver— barely. Cover closely, and stew gently an hour and a half. Lay the liver on a hot dish, strain the gravy, return to the fire, thicken with a tablespoonful of browned flour, put in the sauce and spice ; boil up and pour some of it over the liver, the rest into a gravy-boat. What is left from dinner will be nice for luncheon or tea, cut horizontally in thin slices. Salsify Fritters. 1 bunch salsify. 2 eggs. i cup milk. > Flour for thin battet . Lard, or dripping. Salt to taste. Scrape and grate the roots, and stir into a batter made of the beaten eggs, the milk, and flour. Grat^ the salsify directly into this, that it may not blacken by exposure to the air. Salt, and drop a spoonful into the boiling fat to see it it is of the right consis- tency. As fast as you fry the fritters, throw into a hot colander to drain. One great spoonful of batter should make a fritter. Potatoes a la Ddchesse. Cut the remnants of yesterday's potatoes a la Italienne into rounds with a cake-cutter, dipped in cold water. Set like biscuits, but not so near as to touch one another, in a greased pan, and bake quickly, brushing top and sides with beaten egg when they begin to brown. Serve upon a heated napkin folded flat, on a platter. Corn-Meal Fruit Pudding. add the flour, wet into batter with a pint of cold milk. Heat the remaining pint, and when scalding, add sugar and eggs. Beat this gradually, hard and long, into the cooled paste. When well mixed, put in butter, spice, and the fruit dredged with flour. Beat fast and deep for two minutes ; bake ib a buttered dish, in a tolerably brisk oven. Cover with paper as it browns. It ought to be done in three quarters of an hour. Eat hot, with butter and sugar. I heaping cup white Indian meal. 3 pints of milk. I cup of flour. 4 beaten eggs. 1 cup of white sugar. 2 tablespoonfuls of melted butter. i lb of raisins, seeded and cut in two. I teaspoonful of salt, and same of mixed mace and cinnamon. I tcadpGcniui 01 soda, and two teaspoon- fulsofcreamof tartar, sifted twice with the flour. Scald a pint of milk and wet up the meal with it, stirring well. While it is cooling. THIRD WEEK. SUNDAY. TOMATO SOUP. roast beef WITH YORKSHIRE PUDDING. MACARONI AL NAPOLITANO. POTATOES AU NATUREL. FRENCH BEANS, SAUTE. ■ APPLE SAUCE. MADE MUSTARD. NARCISSUS BLANCMANGE. COFFEE. Tomato Soup. Stew one can of tomatoes half an hour ; strain and rub through a colander into the soup left Irom yesterday. Heat to a slow boil, and simmer together ten minutes before serving. Roast Beef, with Yorkshire Pudding. Have your meat ready for roasting on Sat- urday, always. Roast upon a grating or several clean sticks (not pine) laid over the dripping-pan. Dash a cup of boiling water over the beef when it goes into the oven ; baste often, and see that the fat does not scorch. About three quarters of an hour before it is done, mix the pudding. Yorkshire Pudding. 1 pint of milk. 4 eggs, whites and yolks beaten separ- ately. 2 cups of flour— prepared flour is best. I teaspoonful of salt. Use less flour if the batter grows too stiff. Mix quickly ; pour ofl the fat from the top of the gravy in the dripping-pan leaving just enough to prevent the pudding from sticking to the bottom. Pour in the batter and con- tinue to roast the beef, letting the dripping fall upon the pudding below. The oven should be brisk by this time. Baste the meat with the gravy you have taken out to make room for the batter. In serving, cut the pudding into squares and lay about the meat in the dish. It is very delicious. '*^?HMv?!'!W,j THIRD WEEK— SUNDAY— MONDAY. SUNDAY. BEANS, SAUTE. . MADE MUSTARD. ICMANGE. lay in salted stew with the Macaroni al Napolitano ' i lb. of macaroni. 2 nice sweetbreads. 1 small onion, minced. Parsley, pepper, and salt. 2 tablespoonfuls of butter Wash the sweetbreads; water fifteen minutes, and omon inapint of cold water, a little salt; ?h«i*^T'.^"^y.^* ^^«° by cutting into tl tlT Pu^"'- • ^^^ ^^^ macaronilhen you have broken it into small bits, and cook fh« h*o»"K ".k".'^^''' b"* °°^ *° breaking, in the hot broth fr -n which you have taken the sweetbreads and strained the onion Stew in a farina-kettle or tin saucepan set in • bu teVfnt'otf '°P *'^ -eetbreadrstfr'the Dutter into the macaroni, which should have absorbed all the broth ; then the minced sweetbreads. Season with pars ey, ~pper watr bit' r/ '^l-^'y --^djeave In Kot water, but not over the fire, five minutes before turning into a deep dish. Potatoes au Naturel Are, with all their high-sounding name onlv ge homely vegetables boiled in their S Put on in cold water, bring to a slow boil and mcrease the heat until a fork w U^iSce the largest. Throw in salt ; turn off evl^ i™P°f 'he water; set back on the rang? without the cover, for two minutes to X^ peel, and send to table in a napkin. ^' French Beans, Saute. Open a can of French or " string " beans l^uT.Z'^ ^'T"".' ^^ boil if tETci liquor, adding a little cold water, if needed for twenty minutes. Drain, return to the ^dTl7^^ two tablespoonfuls of butter stantlv 2 h ^^^} f"^ P^PP^""- Toss con- , stantly with a fork until they are hissine hot, but not until they scorch.^ Serve K hot vegetable dish. Apple Sauce. . Pare. core, and slice tart apples, and stew m water enough to cover & und? they break to pieces. Beat to a pulp with a good S "mT' -^Plenty^of^ugar S ft will Jln^ *'°°,"«'' i^?"" ^^^^--^l "eals, as It will keep a week at this season. Made Mustard. 4 tablespoonfuls English mustard. 2 teaspoonfuls of salt. The same quantity of salid oil and white ^ beating very hard at the last, when the P'^SPf.'' consistency has been gained. Ihjs is far superior to mustard as usually mixed . jr the table. ""u^iy Narcissus Blancmange. I quart of milk. 1 package of Cooper's gelatine, soaked in , two cups of cold water. Yolks of 4 eggs, beaten light. % 2 cups of white sugar. Vanilla and rose-water for flavoring Less than 2 cups of rich cream. Heat the milk to scalding ; stir in gelatine and sugar When these a?e dissdvfd taJe h»L "P^n^ and pour, by degrees, over the beaten yolks. Return to the%aucepan and fri i -'"f P°'°* •« reached. Take from th« range, flavor with rose-water and pour into a mould with a cylinder in the centre, previously wet with cold water Next day turn out upon a dish with a broad ^lu^' '""^ ^" ^^^ ^°"°^v '° the middle ^!} A a"""^^"^- whipped light with a little l°ZZl "J?^"" ''a^ ^''''°'^ ^'th vanilla. Pile more whipped cream about the base. Send your coffee around after the blanc- mange has been eaten. A spoonful of whipped cream, without the vanilla win give a touch of elegance to the beverage. Let this happy thought come to you while you are preparing the cream, and before the flavoring goes in. THIRD WEEK. MONDAY. I teaspoonful of pepper. frnnl"^^" *° ™*''® * ^"'ooth paste-that fromoelery or onion pickle, if yWhave it. to£?he?'"'^'** k''' r«*'* P'PP*^ ^°d ««>t together, wet, by degrees, with vinegar. variety soup. BEEF PUDDING. SCORED POTATOES. canned peas. mixed pickles. apple meringue, crackers and cheese. Variety Soup. Chop a quarter cf a small cabbage a turnip, and some sweet herbs ; cover with cold water, and heat to boiling. Throw off the first water, and add a quart more of cold Put in the roast-beef bones, after you have cut off the meat, with a slice or two, or bone of ham. Stew all two hours at the back of the range. Half an hour before dinner warm up what was left from Sundays soup! strain the hr,t i;^..^. : u:-t. ■' . . r- etc., have boiled, into this. Pick out bits of bones and meat from the colander, mashing the vegetables as little as possible ; put these into the soup, with any macaroni or beans you may have left over ; season to your lik- ing; simmer for ten minutes ; thicken with 26 JANUARY. <*. a tablespoonfttl of corn-starch, and poor out. This will not be a "show-soup," but it will be savory and nutritiot^^. Bbep Pudding. I pint of milk. 3 eggs- •' A cupful of prepared flour. ^A little salt. I tablespconful of melted butter. Cut the meat from yesterday's roast into neat pieces ; lay them in the ' bottom of a buttered pudding-dish, season well, and pour a few spoonfuls of cold gravy over them, letting it soak into the meat while you pre- pare a batter according to the above direc- tions, taking care not to get it too stiff. Pour over the meat and bake in a quick oven. Eat hot. €) Scored Potatoes. Mash in the usual way,fmixing;rather soft ; heap and round upon a greased pie-plate ; score deeply in triangles with the back of a carving or butcher's knife ; brown in .the oven, and slip carefully to another dish. Canned Peas. Open a can of peas an hour before cooking them, that there may be no musty, airless taste about them, and turn into a bowl. When ready for them, put on in a farina- kettle — or one saucepan within another — of hot water. If dry, add cold water to cover them, and stew about twenty-five minutes. Drain, stir in a generous lump of butter ; pepper and salt. Apple Meringue. Butter a neat pudding-dish, and nearly fill it with apple-sauce. Cover and leave in the oven until it is smoking hot. Draw to the oven door and spread with a meringue made of the whites of three eggs, whipped stiff with a little powdered sugar. (Your pudding will be much nicer, by the way, if you have beaten the yolks into the stewed apple before putting it into the dish.) Shut the oven door long enough to brown the meringue very lightly. Eat nearly or quite cold, with sugar and cream. Send around crackers and cheese as aa accompaniment. THIRD WEEK. TUESDAY celery soup. veal cutlets with .1AM. CAULIFLOWER WITH CREAM SAUCE. STEWED POTATOES. MIXED PICKLES. JAM I'UDDING. TEA, AND ALBERT BISCUITS. Celery Soup. 3 lbs. of veal, and some bones of the same. 2 onions. 2 bunches of celery, using the white parts only. 3 quarts of cold water. 1 pint of fresh milk. 2 dessertspoonfuls of corn-starch. Pepper and salt. 2 taolespoonfuls of butter. Some fried bread. Cut the veal up small, crack the bones, and put on in cold water. Boil slowly four hours, replenishing with boiling water should the broth sink to less than two-thirds of the original quantity. Strain, pressing all the strength out of the meat. Cut the celery into bits, and stew in thr^ broth, with the minced onions, until so soft that you can rub through a colander. Strain a second time, and return the soup, with the pulped celery, to the fire. Season, and thicken with the corn-starch wet up in the pint of milk. Stir until it boils, and lastly, put in, care- fully, the butter, after which take from the range. Have ready a double handful of fried bread in the tureen, and pour the soup upon it. Veal Cutlets and Ham. 2 lbs. of veal cutlets, neatly trimmed, and the same of sliced ham. Yolks of 2 eggs. Bread or cracker-crumbs. Dripping for frying. Divide e'-ch cutlet into pieces about two inches wide by three inches long, and cut the ham into slices of corresponding size. Dip in the egg, then roll in the bread- crumbs, and fry — the ham first, afterwards the veal, until nicely browned on both sides. Sprinkle salt upon the veal-cutlets. Arrange upon the dish m alternate slices of veal and ham, overlapping one another. Anoint the ham with butter mixed with a little mus- tard ; the veal with butter melted up with a spoonful of tart'jelly. Boil your cauliflower, when you have washed ^d trimmed it, and tied it up in a coarse net of tarletan. Cook in boiling water slightly salted, keeping the stalk end TUESDAY ' ing the white parts uppennost. Prepare, in another saucepan Sh cnH*''^r'°^"^ °^ corn-starch wet up with cold water two tablespoonfuls of but- ll:.^^,^^ *'"' ^^^ ^* discretion. Drain the cauliflower, remove the net, put into a STEWED POTATOES. fn?rl'L*° """v ' '^'^^ "°*'' tender, but not off /nd 3' '° K°* ^^**""- "^"^ half of th^ =5^ , *P'^r® ^y " ""ch milk, in which strafneSTut"' T^ ''""^ ^««" ^-»«^ aS strained out. Add pepper and salt, a eood lump of butter rolled Tn flour, and sS chopped parsley. Simmer thr^e minutes and turn into a vegetable dish. """"'^S' Mixed 1'ickles. whKhe^cutlet" ^"«'* ^'°">^ "^ P--'^ Jam Pudding. 3 cups of milk 4 eggs. I of a cup of sugar. Bread and butter. Sweet jam-berry, peach, or quince the^tl, '•'"'' ^l^'^^b^^^^ wS butter then %-,th jam. Fit them closely into a _^ff^^J^^K--TUB8DA7— WEDNESDAY, 87 fuu'^'S P"d^i°8-dish until iViriwo^fhTrds full. Make a custard by adding the b^ten -TleTtt'rh' ^° '"^^ ^"'^'''« iilk b^S fhl u "f" ^?^^- Lay a heavy saucer unon the bread and butter to prevent KC i-et an soak for fifteen minutes before the dish goes into the oven. When it ™ hot throughout, take off the saucer "hit the pudding may brown equally. Eat cold Tea, and Albert Biscuits wool or nfh ""^ "y peculiar odour from the ^nw ™ °*''^'" causes, and add lour quarts of CO d water, with two turnips, two root" of T&lT'i carrots two stalk^s of ceCand BoiV .1 ° ""J^^ ^"■*"'' »" chopped fine b?o « r'^i ^"^ """"• StrainX soup m.t n?.^^'^'' P/^'T? *" ♦•'^ nourishment out of the meat, and let it stand in a cool place until the fat rises thickly to the surSS oit eno"''K\°^' ^^" ^^Setables should bl so t enough to pass freely through a fine colander, or coarse strainer, whel rublS SSs Thft^P '°°''' ^I'^l""' theforce-meat hein rJi?!, ""I"*.^"*^ •"■a'"' should have been cooked and chopped up. then rubbed aut^^T^ iT'^t' ana mixe/^ith an equal quantity of breadcrumbs, salt, pepper, and parsley, bound with a raw egg, and roHed .nto s^all balls, dipped in flouf.' Set them not so near as to touch one another, in a tin Plate or dripping-pan. and put in a quick oven until a crust is formed upon the top when they must be allowed to c<^. Retu^' the skimmed broth to the fire; season • bo™ ^S '•■ *"l" °5 ♦h" ^'""- and add k cCp llZ^ ^'^ c^^'"^ y°" ^^"^ stirred a taWe- aCh. V°f *=°™-s«arch. Simmer, stirring P, t i .•"'*■ '"""^T '^"*«s after it boils £,1 »u ^°J£«-"«at balls into the tureen and CVt'h^^P ^""^ °''^' *''"" -^'^r.oixo This is a good and cheap soup, and de- serves to be better known. ^ May follow the pudding. THIRD WEEK. WEDNESDAY. sheep's-head soup ROAST HARE. WITH CURRANT JELLY MACARONI, WITH HAM. STUFFED POTATOES TURNIPS. fig pudding. Sheep's-f£ad Soup. wi?h*'!lf* !!u''"'*'^*'" ^° *'*«*" a sheep 8 head for soSd ? ?";*'''? ^^^''^ ^ calFs head vou "2l\,J^l .^u'i"u«'?° «P"1>1 in half that bone 5f th«^"h ■ ^T'* '*V*?'**« B^«ak the wafers JS" ^^- ^''f ^ '« ^^11 in several wis ro ''•^^*^J'?^'»" hour in salted «».f ■ ..^o^r 't with fresh water, and heat graduaUy to a boil. Drain ofi ihe water! Roast Hare. r^^''^ *^^ ^^'■® skinned and well cleaned dutv i[«ff°^° careless about the latter auty. stuff, as you would a fowl with a force-meat of bread-crutobs. chopped fat &ou' •"'" '^^' 'nanoram.'onion^plr nn th! K^"'* moistened with hot water SeW up the hare with fine cotton; tie the lees S!°fp:°,*he body in a kneeling poL on Ikll^if "^^ '* *'"•. thehead on*^ but we i^l A^ *^- "°™ s^^^'y ■" our eyes. Lay n the dripping-pan. back uppermost ; pour tvyo cups of boiling water Sver it ; cover with another pan and bake, closely covered "'i'lP'^hen you baste it with butter Td water, for three-quartersof an hour. Uncover I baste freely with the gravy until nicely ! browned ; dredg^ with flour and ano nt wUh ■ butter un ,1 a fine froth appears on the sur- face Take up the hare, put on a hot dish and keep a,vered while you make the gravy! Strain and skim that left in the pan ; sea: son, thicken with hrr.u>n<^ a -x;_ -^ good spoonful of curi-anTjeTlyrand'some te'S P'"'l^ ' ^" "P; pour afew spoo"! fuls of It over the hare ; serve the rest in a ?hT/-i°*':. <^hj>, instead of tearing hardTat withlt ° "'^'- ^°'^ currantjelly around # 28 JANUARY. Macaroni and Ham. Break the macaroni into inch lengths, and stew ten minutes in boiling w aer. Mean- while, cut two slices of corned (not smoked) bam into dice, wash well and put on to boil in • cup of cold water. Drain the macaroni, and when the ham has cooked foi ten min- utes after coming to a boil, pour it, with the liquor, over the macaroni. Season with pep- per, simmer in a closed farina-kettle lor fif- teen minutes ; add a little chopped parsley cover, and let it stand a minute more, and serve in a deep dish. The fatter the ham the better for this dish. Always pass grated cheese with stewed macaroni. Stuffed Potatoes. Wash and wipe large, fair potatoes, and bake soft. Cut a round piece from the top of each, and carefully preserve it. Scrape out the inside with a spoon without breaking the skin, and set aside the empty cases with the covers. Mash the potato which you have tak»n out. smoothly, working into it w *'"■.?,."* ®8?' * •'"'« cream, pepper; and salt. When soft, heat in a saucepan set over the fire in bfiiling water. Stir until smoking hot, fill the skins with the mixture put on the caps, set in the ov# for three minutes, and send to table wrapped in a heated napkin. Turnips. Boil sliced or quartered, until soft all r through ; drain well and mash in a colander with a wooden spoon or beetle, very quickly lest they should cool. Cold turnips are de- testable Work in a little salt and a good lump of butter ; serve in a hot dish, smoothly rounded on top, with a pat of pepper here iu;d there. Fig Pudding. J lb. good dried figs, washed, wiped, and minceu. 2 cups fine, dry bread-crumbs. 3 eggs. i cup beef suet, powdered. 2 scant cups of milk. i cup of white sugar. A little salt. A pinch of soda, dissolved in hot water and stirred into the milk. Soak the crumbs in the milk. Add the eggs, beaten light, with the sugar, salt, suet, and figs. Beat three minutes, put in a but- tered mould with a tight top ; set in boiling water with a weight on the cover, to prevent ■ — — r-^-f-'s's, a"u uuii larce hours. , Eat hot, with hard sauce, or butter and powdered sugar, mixed with nutmeg. It is very good. THIRD WEEK. THURSDAY. vkal and rice broth. STEWED mutton A LA JARDINIERE. POTATO PUFF. PORK AND BEANS. GRAPE JELLY. MINCED PUDDING. apples, nuts. and raisins. Veal and Rice Broth. 4 lbs. knuckle of veal, well broken up. 1 onion. 2 stalks of celery. i cup of rice, washed and picked over. Chopped parsley, pepper, and salt. I cup of milk. 4 qts. of cold water. I tablespoonful corn-starch. Put on the veal and bones, with the onion and celery minced, in four quarts of cold water. Boil gently after it begins to bubble, four hours, keeping the pot-lid on. Soak the rice in lukewarm water, enough to cover it well— adding warmer as it swells— for one hour. Cook in the same water, never touch- ing with a spoon, but shaking up from the bottom, now and then. Strain and press the soup into a bowl ; cool to throw up the fat for the skimmer, and return to the pot. Salt and pepper; boil up and skim, and stir in the corn-starch wet up in the milk. Simmer three minutes ; put in the rice with the water in which it was boiled, and the parsley. Simmer very gently five minutes, and pour out. Mutton a la Jardiniere. 5 lbs. of mutton, breast or neck, all in one piece. 2 onions, l 1 carrot, [-peeled. 2 turnips, J 1 pint canned tomatoes. A few sprigs of cauliflower. 2 stalks of blanched celery. Pepper and salt. 2 tablespoonfuls of butter. I tablespoonful of corn-starch. Dripping for frying. , Fry the mutton (whole) in a large/rying- pan, until it is lightly browned on both sides. Put into a deep, broad saucepan with all the vegetables (also whole) except the tomatoes ; cover with cold water, and stew, closely cov- ered, for an hour after they begin to boil. Take out the vegetables, and set aside ; add boiling water to the meat, if it is not covered, ana simmer steadily, never fast, two hours longer. The meat should be tender through out, even the fibres. Turn off all the gravy, except about half a cupful ; fit the pot-lid on very tightly, and leave the meat where it will •/ THIRD WEEK— THURSDAY— FRIDAY. THURSDAY; keep just, below the cooking-point Strain the gravy you have poured oh leave Uo cool until the fat rise'ir Skim ani retura to boil/ajt. skimming t«ro or three times, until It IS reduced to one-half the original quMtitv or just enough to hall covfr t^e^eZ' Thicken with corn-starch, and put i"^he meat, with its juices from the bottom of S| S thJT"'- ^'T!r '=°^^'-«'^' half an hour Cut the now cooled vegetables into neat dice; put the butter into a saucepan, and when It ,8 hot. the vegetables. Shake ?> ."P^her until rmokinihot; season add a little gravy from the meat, and leave hem Puf itC°h '° '•!,T.''''",y°" ^^'^ the mutS fhAl » M ""''^''' °^ ^ flat dish, and pu l^th sS of r"*?^ '* '° "^P^^t* "°"°d» witn sprigs of parsley or celerv between Pour gravy over the mutton ^ Try this dish. It is not difficult of pre- f^nTu ^'^T ».^ ^ ''^^« -"ade the di?ec tions. It IS. If well managed and discreetlv PoTAiO Puff. « ■iJ^h'l.l''^ P"*^*"'" ^ "«"^ • beat in m.re 1.11k than is your custom, and a counie of rnHKoU •'?° * buttered pudding dish and bake quickly to a good blown. Pork and Beans. Soak a quart of dried beans overnight in soft water. Change this for more and faU them if !°T-?«' ^°'^' *^° hours later, put them on to boil m cold. When thev are soft, drain well, put into a deep dish' and ' m^•HH^^^^j•^'^i^^P°"'^'* °f '^t pork (the ■^l^^^^^C '^ best , leaving only the ton visible. The pork 'should have been pri^ vouslyparboifed. Bake to a fine br/wn It IS well to score the pork in long furrows to mark the slices, before baking. '"™'*^' Minced Pudding. 29 mixtuTe'nof *''*^- .?P'"*»*J ^'"'^kly with a to wi7 «nnl^ '"Kr^d'^"" J<»t enumerated to wit . apples, raisins, suet, and almonds sw«.tene£with sugar, and spiced with St ♦T^K u^. ''^°"'** '^°™ a paste and adhere to the bread. Make a custard by scaldS ^aH„T"""'«u*''« '"•'»'• 'hen pourinf l^c w'lS^hUh'''" eggs. .Soak the^br?acf etc., with this by pouring ton. a few snonn fuls at a time untA the dish is full BaWn should dry out. Eat cold, with powdered sugar sifted over the top. powaered Apples. Nuts and Raisins pudding*^ '""""^ °" ''''*° P'^^'"' »f»«' *»>« THIRD WEEK. FRIDAY. PUREE OF PEAS. FRIED bass. roast CHICKEN MASHED POTATOES. STEWED cSry FRIED SALSIFY. CRAB-APPL. JELLY. MARGHBRITA LEMON CUSTARD. Puree of Peas. soaked Overnight in and from three cho ^^F ^"'*^^ P'PPins, pared, cored i lb. oif raisins, seeded and chopped. 2 tablespoonfuls beef suet, fried strings and rubbed to powder 12 almonds; blanched and minced i cup of sugar for pudding, and tablespoonfuls for custard. I pint of milk. • Stale bread. Butter to spread it. Nutmeg. Cut the crust from the bread and slice evenly. Butter a shallow pudding-dish, and line It with the slices, fitted neaUy together 1 pint of split peas, soft water. 3 onions— small. 3 stalks of celery. 2 carrots— small. I bunch of sweet herbs. 1 pint of tomatoes. Season to taste 3' qu'a;KSeV°' '""^^ ■•°"''^ - «°-- tnm^*^" on to cook together, except the tomatoes and butter. The vegetables must be chopped fine. Stew steadily ^dgemly three liours. Rub to a puree through a sieve, and put in the tomat'oes. freed of bitt of skin antf cores, and cut into bitrSeasoa and return to the fire to stew for tSv minutes longer closely covered. SUrTn ?he butter-divided into teaspoonfuls. each roll ed in flour. Boil up a^d serve Dice of fried bread should be put into the turSn. Fried Bass. wi?h1f.°" "^'P^j ^'y' '°^'^^ a°d out. dredge with flour, and season with salt. Fry in hit butter- J:f/r^'!PP'°«' °^ '"^^^ »ar2^ nSf fi«h 'tk**^'^''' " * ^°'^ "«ture for frying fish. The moment the fish ar« d""« i- - goociDiown. take them from the"fa"t "and dram in a hot colander. Garnish with pSf- Mashed Potatoes Must accompany the fish. 80 JAKUAAT. Roast Chicxsn. Wash well in three waters, adding a little soda to the second. StuflF with a mixture of bread-crumbs, butter, pepper, and salt. Fill the crops and bodies of the fowls ; sew tblm up with strong, not coarse thread, and tie up the necks. Pour a cupful of boiling water over the pair, and roast an horur— or more, if they are large. Baste three times with butter and water, four or five times with their own gravy. Stew the giblets, necks, and feet in water, enough tocover them well. When you take up the fowls, add this liquor to the gravy left in the dripping-pan, boil up once, thick- en with browned flour; add the giblets chopped fine ; boil again, and send up in a gravy-boat. Should there be more gravy than you need, set it away carefully. Each day brings forth a need for such. Crab-apple Jelly Is a pleasing sauce for roast fowls. Stewed Celery. Select the best blanched stalks, and day aside in cold water. Stew three or four stalks of the coarser parts, minced, with a small onion, a few sprigs of parsley, also chopped, and a bone of ham, or other meat. Stew for an hour in enough water to cover them ; strain, pressing hard. Cut the choicer celery into pieces two inches long ; pour over them the "stock" from the strainer, season with pepper, and, if needed, salt. Stew until very tender. Stir in a good tablespoonful of butter, and a little corn-starch, wet up in cold water. Simmer gently three minutes, and dish. Fried Salsify. Scrape and lay in cold water ten minutes. Boil tender, drain, and when cold, mash with a wooden spoon, picking out the fi- bfbus parts. Wet to a paste with milk, work in a little butter, ai'd an egg and a half for each cupful of salsit v. Beat the eggs very light. Season to taste, make into round, flat cakes, dredge with flour, and fi-y to a light brown. Drain ofl" the fat, and serve hot. Margherita Lemon Custard. tard until it is well " set." Then ipread with a meringue made of the reserved whites beaten- stiff with a little powdered sugar. Shut the oven door, and cook th6 mirininte until slightly tinged with yellow-brown. Eat cold. 5 eggs- I quart of milk. Half the grated peel of a lemon. 5 'ablespoonfuls of white sugar. Beat the whites of tw« eggs and the yolks of five very light ; add the sugar and pour />«>A.. *U,«.,* *!*.* — :ii_ 1 J! 1 . - * - UK not. i..astiy, put in the grated peel, pour into a buttered fudding-dish, and set in a pan of hot water ttt both into the ov«a, and bake the cnsl THIRD WEEK. SATURDAY. ENGLISH SOUP MUTTON CHOPS, BROILED. BROWNED POTATO. STEWED TOMATOES. SWKET PICKLES. ORANGE FRITTERS WITH BEEHIVE SAUCE. COFFEE. the to car- pieces. English Soup. 6 lbs. brisket of beef, cut into thin st.i, 2 onions, sliced and fried in drippinf;. The bones of yesterday's chickens. 2 carrots. 3 turnips. 4 stalks of celery. I bunch of sweet herbs, ilb. of vermicelli. Pepper and salt at discretion. 6 quarts of cold water. Put the beef, cut into strips, cases " of the chickens broken and three quarts of col" -ater, into a large soup-pet, and heat gr^'.duaily. When it boils, skim well, and add the fried onion and other vegetables, cut fine, and three quarts more of cold water. Stew, with the pot-lid on, five hours, after it again boils, giving it no attention save to see that it never boils fast, and that the hquid has not diminished to less than three-quarters of the original quantity. Strain at the end of this time, first taking out the meat that has not boiled to slfreds, and the bones. Rub the vege- tables through the colander; afterwards strain the soup again through your wire strainer or sieve, into the kettle when you have washed it out. Season, and simmer ten minutes after the boil recommences, skimming often. Break the vermicelli into short lengths, put into the soup when you have taken out two quarts for Sundays "stock." Cook gently twelve minutes after the vermicelli goes in. At first glance, the quantity of meat pre- scribed for this soup may seem extravagant i but, apart from the fact that the coarser and cheaper quality is used, you must note that you re now the foundation of three days' soups, and that you have saved time, no lesa than money, by making this as I have di- rected. It is by the long, intelligent look ahead that the mistress proves ner right to the title. THIRD WEEK — SATURDAY. SATURDAY. I BEEHIVE SAUCE. MwTTON Chops— Broilkd. Next to beef, good mutton, properly cooked, deservM the met prominerft place among the meats upon your weekly bill of fare. It is digestible, nutritious, and. as a rule, popular. I therefore oflfer no apoloay for the regular and frequent appearance oV these two standard articles of diet upon these pages. They may well be named the twc. staves of healthful existence-for civil- ized humanity, at least. Trim your mutton chops, if your butcher has neglected to do it, leaving a naked end I ofboMe as a •handle" upon each. Lay I h«Tr f •"" r'""**" '•> a l'"'e melted butter, turning the.n several times. Then I ho Id each up for a moment, to let all the butter drip oflf that will, and broil over a clear fare, watching constantly and turning them often when the falling fat threatens f blaze from below. If your gridiron is be neath the grate, they can be cooked far more satisfactorily, and with one-tenth of the ,n„"n ''k f ^PPu^' ^".'^ ^^^' ^l^«n they are laid u^on a hot dish, and put a bit of butter upon Sweet Pickles fn?fj '*'*" with broiled chops. For receipts for th(;se and other pickles, with preserves r'Serr^t J«"'««.ihe reader is res^pectfSly H;,y '° X Common Sense in the Household, No. i, General Receipts." Browiied Potato. Mash your potatoes with milk, butter a-d salt ; heap as irregularly as possible. in HoS^I^^'fu'^""'' ^""^ ^°^^ ^ "d-hot shovel close to them. They will brown more quickly if you glaze them with butter so soon as a crust is formed by the hot shovel, then neat « again and repeat the browning. Stewed Tomatoes. h7^f °°u ""u",?^ tomatoes allow a saltspoon Ju of salt, half as much pepper, a teasfoon ful of sugar, and a great tablespoonful of butter. Dram oflf half the liqn^ season thus, and stew/a5< for twenty minutes in a vessel set within another filled with ^ater on the hard boil. This receipt was given to me by a notable housewife. It is worth try- ing for her sake— and variety's. Orange Fritters. 3 cups of milk. 2 cups of prepared flour. 4 eggs. A little salt, i-ard for trying, 6 or 8 sweet oranges. A little powdered sugar. Take the peel and thick white skin from — — — — _ ®* MLra^'hlu^"".' "u'* '"^ °"t the se^ Make a batter cf the ingredients Kiven ^J^- L*^'"8 ?"« "ot to get it tS> Th7n Dip each slice in this dexterously and hy?n e^t w^hVhl: ''^*'" '" \»'°« cofander. Ld eat with the sauce given below. Beehive Saucb. 4 cup of butter. 2 cups of sugar. Juice and peel of a lemon. 4 teaspoonful of nutmeg i te Irn""* J''"y' ''' cranberry syrup. Make hard sauce in the usual way Sv creaming the butter and suga? Before I beating in the lemon-juice and nu meV^? aside three tablespoonfuls to be cofo-^ Having added lemon and spice tothe lar^«; quant.ty. color the less by^vhipping'n cS- rich 'n rfk""" ^^U^^'7 '^'■"f • ""til it s o?a rich pink. Shape the white sauce into a cornea mound. Roll a sheet of noL oa^r nto a long, narrow funnel, tie a strrng Et t^re at tt.Tu " ^a^^^^- ^^'"""^^ '^e aper- ture at the small end, beginning at the base and winding round the none to the ton" guiding It so that the white w J show prettily between the pink ridges ^ trouble tf^Jod'ucf'''^""^' '"' *=°»*'' "«»« Coffee lin^iTtfi ^^ "'""^ •'' ^'"^ '^•S^^tion. and. vLrv wh.i " ^'■" T g^^e'-ally classed a^ong very wholesome dainties, it may be as well chil5'r? •^°''° '^'i J^*'"'^ vie-„o' the children -a cup of the fragrant elixir as a possible preventive against an a«ack of FOURTH WEEK. SUNDAY. GERMAN SAGO SOUP. BOILED TURKEY WITH OYSTER SAUCE SAVORY RICE PUDDING. POTATOES AU MAITRE DHOTEL .*==^'^'*^- GRAPE JELLY. mince pie. bananas and oranges. German Sago Soup. .J°^\^'^^ * *="P °f German sago in enough hI,'* jr.*"""!"," =°'J^eiy for two hours. K ^«^,i«'^**ay^ soup to boiling, with a latle of the reserved " stock," should the supply be too small ; stir in the sago with a htUe salt, until dissolved, and servf :t .,^> 82 4 JUftTAftT. Boiled Turkey and OTbTKR Sauci. 13 oyateri. A little itMk, br«ad-cruinba, butter and Masoninf Wheat ho IT, Chop about fifteen oysters and work up with them bread-crumbs, a spoonful of but- ter, with pepper and salt. Stuflf the (urkey as for roasting ; sew it up, neatly, in a thin clot^ fitted to every part, having dredged the ^.3th well inside with flour. Boil slow- ly, especially at first, allowing fifteen minutes to a pound. The water should be lukewarm when the turkey goes in. Salt and nave the liquor in which the fowl was boiled. Oyster Sauck. 12 oysters, cut into thirds. 1 cupful of milk. 2 tablespoonfuls of butter. 2 ieaspoonfuls rice, or wheat fliosir. Flavoring to taste. Chopped parsley. Drain the liquor from the oysters before you cut them up. Boil the liquor two min- utes, and add the milk. When thisi is scalding hot, strain and return to the sauce- pan. Wet the flour with cold water and stir into the sauce. As it thickens, put in the butter, then pepper and salt, with a very little parsley. The juice of a half a lemon is a pleasant flavoring. Stir it in after taking the sauce from the fire. Before this, and so soon as the flour is well incorporated with the other ingredients, add the oysters, each cut into three pieces. Simmer five minutes and pour into a gravy-tureen. Some also pour a little over the turkey on the dish. Garnish with slices of boiled egg and celery tops. Savory Rice Pudding. I teacupful of rice. Giblets of the turkey. A slice of fat salt pork, chopped very fine. Half a small onion, also minced. I small cup of milk. I tablespoonful of butter. Pepper and salt. Wash the rice thoroughly ; clean the gib- lets ; soak them an hour in salted water, cut each into several pieces, and put on to stew with the pork and rice in nearly a quart of cold water. Cook slowly until the giblets are tender and the rice soft. The grains should be kept as whole as possible, so do not use a spoon in stirring, but shake up the oaucepan, which should be set in another of boiling water. The rice should, by this tnae, Dc licaiiy drjr. Take out the gibtets and chop fine. Pour on the rice the milk, previously heated with the minced onions. and then strained. When this is again scalding, stir in the giblets, then the batter and seaiioning. Cover and simmer fbr ten minutes. Wet a round or oval pan with cold water ; press the rice firmly into It, so that ;t may take the shape, and turn out carefully upon a flat dish. Set in the oven for two minutes before sending to table. It should be stiff enough to take the mould, yet not dry. Potatoes au Maitrk d'Hotel. Slice cold boiled potatoes a quarter of an inch thick, and put into a saucepan contain- ing enough milk, already heated, to cover them— barely. When all are smoking hot, add a tablespoonful or more of butter, pepper, salt and minced parsley. Add a feaspoonful of flour wet in cold water; heat quickly to a boil ; put in the juice of half a lemon ; pour into a deep dish without further cooking. Celery and Grape Jelly Should flank the castor, or epergne, or what- ever may be your centre-piece. Mince Pie. A receipt for mincemeat will be found in the proper order in the menu for next De- cember. I take it for granted that, like the wise woman you are, you have laid up in the store-room enough from your Christmas supply to last for some weeks to come. If not, let me advise you to get a box of "Atmorp's Celebrated Mince-Meat,' apd fill your pastry-crusts, instead of repeating so soon the tedious operation so lately per- formed. It comes in neat, wooden cans, and is really good. If you like, you can add more sugar and brandy. N. B—My John has a sweet tooth. Has yours ? k Make the paste by rubbing into a quart of your best flour one-third of a pound of sweet lard. Chop it in with a broad knife, if you have plenty of time. Wet up with ice- water, roll out very thin, and cover with "dabs" of butter, also of the best. Fold into a tight roll, flatten wilh a few strokes of the rolling-pin, and roll out into a sheet as thin as the first ; baste again with the butter ; roll up and out into a third sheet hardly thicker than drawing-paper; a third time dot with butter, and fold up closely. Having used as much butter for this purpose as you have lard, set aside your last roll for an hour in a very cold place. Then roll out, line your pie-plates with the paste, fill with mince-meat ; put strips, cut with a jagging- iron, across them in annarna nr trias^les. and bake in a steady, never a dull, heat. These pies, like all others, must be made on Saturday, and warmed up for Sabbath— RB D' Hotel. .hen fii? v.T.:'Vri.rpri'\'j{'H^'' r ' ''•^' better insteS of woT?« / ""1 *] ' ^ ">« night, and The [rouble ff'"h»l'l"'''"* °^''- Bananas and Oranokb famV party who "h!, '"•'nberi of the p.^ ,. P«'"y. who dare uot touch mince yOP»TH WIBK—MONDAY. 88 FOURTH WEEK. MONDAY. COMBINATION SOUP MINCE OP FOWL. TURKEY SALAD SWEET POTATOES BAKED. BKUSSHLS SPROUTS. SWEET MACARONI. WITH BRANDIED FRUIT chocolate. Combination Soup. TuRKBv Salad, The white meat of the turkey cut nn J^ and when dinner i, S^ read; pou^Ji'/; themadressinRmade of the yolkfof t?!" Sweet Potatoes— Baked. Select those which are nearlv nf « • Brussels Sprouts. Wash carefully, cut o£f the lower nar* «* the stem.s. and lav in mU » l**^ °f salted, for half m honr ^ i**®'"- ""K^'^'y boiling watef wTth'°a 'yei^'^fue^'al^V'" fifteen minute,, or untirtender."'{)^„' . dish, and pepper- has soakedli. "when Tt" ""'" '^« ^^''^^ the bottom of your L«n . °° "°'*- ^ay in little boiling mUk 3 "J^"' T' *'»^ a soaked this Sp.TuroTtheX "' ''" r--- - •■""»|^<-«JUIU1S0I ed to taate. upon them. Eat hoi Sweet Macaroni. Mince of Fowu sauci otf thrir^tS h2t'Sl"'''^'%°3'»ter. sar>-. with a little milk 'br^'°8- if "«="- sauce, substitute a cuDfnl of i ^°" ¥'"» °° made from thelionnr^n 1-^/:'*"'° ^""er. was boiled on Sundav L7^'^^ V^« '^'^^Y another day's soup^^Cm thi°« *''!'?* ^""^ from the bones of th« ♦.? i, ®/ "*** 'closely ^Iso). Set Tde he Vhfti,'hT« ^''^^ little dish of salad VnfvK ^^ Z*"" * "'ce skin and gristieL^Z,^^ the rest, freed from length. l*tmoreThL^;^Llr*'^""'^°™ your sauce boils n^ tn Z^ '°°K- " ^hen until smokine hot t hL f u J°***' "mmer ??d PourTrfduii? o°ylftwf t''""'=^P^- Cover the hnttr^Z r **° beaten cms bread<7u„bs''^^.5'/ * Pudding^lish >Sh wAii . .'_"_.'. *hen you have imyf.net* " dish wilhT: put^'^oth'.Vf*"' ^^["P «'•« crumbs, on toranSkhi^^*/u°^ "^"^d- these. Bake rnC- a^ •.** o' ba«er over then brolflgtS^^^'^'^'^^^hling hS' delightful. * ^" ^*'" *'" befonnd verjl 3 I i lb. of macaroni. 1 pint of milk.5 2 tablespoonfuls of butter 4 tablespoonfuls of cream 4 tablespoonfuls of sumr Nutmeg and vanilla ' A little salt. .»* ^^'^ *.'^® macaroni into short niece.. «..* mto a fanna-kettle. cover with thf i!^^' P"* Chocolate. 84 JANUABT. FOURTH WEEK. TUESDAY. mother's soup, beefsteak and onions, jweet and irish potatoes, chopped. ■m" mixed pickles. corn and tomatoes, stewed. cbeme du the, cafe et chocolat. Mother's Soup. Bones of yesterday's turkey, with the stuffing;. A shce of lean ham. The bone from your steak, and half a can of sweet com. I onion, small. I Stalk of celery. Bunch of sweet herbs. Pepper and salt. 3 quarts of water. Put on bones, ham (chopped), and the vegetables, cut up with the sweet herbs, but not the com, in a soup-kettle ; cover well with the liquor in which the turkw was cooked, and boil slowly, untouched, two hours. Take out the bones, and strain 'the soup, robbing the vegetables through the strainer, into a bowl. Return this to the fire and with it the com and turkey dress- ing. Bring to a gentle boil and keep it steady, for fully half an hour. Season, and simmer a quarter of an hour longer. The com and dressing will thicken it sufficiently. Beefsteak with Onions. While your steak is broiling, watched by some one else, fry three or four sliced onions in a pan with some beef dripping or butter. Stir and shake them until they b^n to brown. Dish your steak, salt and pepper, and lay the onions on top. Cover, and let all stand where they will keep hot. for five minutes. Do not help onions to any one unless you are sure that he likes them. There is no dish so good for keepn steak hot. yet juicy, as a hot water chafing- dish. No household can afford to be with- out one, if no more. Mixed Pickles Give the needed piquancy to steak. Home- made ones are best. Sweet and Irish Potatoes— Chopped. Chop cold boiled Irish potatoes and mix with them the cold sweet ones left from Monday— in equal parts, if convenient— or. If you have but two or three, make them do. Tnere is nhijoacnhv, o^a .<>k_i-_ a__ --.5^^ m'?t"'v'° " ™a^'°« things do." "Heating a little butter in a saucepan, stir in the pota- toes when it begins to " fizzle." Shake aod toss them up with a wooden fork until they are very hot ; season with pepper and salt, and dish. Corn and Tomatoes Stewed. To a can of tomatoes add the half'can of com left from your soup. Stew together half an hour, with a little mincsd onion ; then pepper and salt to taste, and stir in a great spoonful of butter with a very little sugar. Simmer ten minutes before tumine out. * Creme du The, Cafe et Chocolat. I quart of milk. I package of Cooper's gelatine. 1 cup of sugar. 2 tablespoon fuls grated chocolate. I cup strong tea. I cup of strong coffee. Soak t*e gelatine for an hour in a cup of cold water. Heat the milk to boiling and add the gelatine. So soon as this is dis- solved, put in the sugar, stir until melted, and take the saucepan from the fire. Strain through thin muslin and divide into three parts. Into the largest stir the chocolate, robbed smooth in cold water ; into another the tea. and into a third, equal to the se- cond, the coffee. Return that containing the chocolate to the farina- kettle, and heat scalding hot. stirring all the while. Rinse out the kettle well with boiling water, and put in, successively, those portions flavored with the tea and the coffee, scalding the vessel between each. Wet several small cups or glasses with cold water. Pour the chocolate into some, the tea into others, and the coffee blancmange into the rest. When cold, tum out upon a flat dish, and eat with sugar and sweet cream. It will " form " in about six hours. This is a dessert by no means tedious or difficult of preparation and is worth trying, being both dainty and wholesome. FOURTH WEEK. WEDNESDAY. LEXINGTON SOUP. BOILED CHICKENS AND MACARONI. whipped POTATOES. CHOW-CHOW. PARSNIP CAKES. jam roley-toley with wine sauce, apples and nuts. Lexington Soup. 2 lbs. of veal. 1 lb. of mutton, with some bones. I onion, I carrot. i cup of rice. I cup of split peas. 4 quarts of water. Sweet herbs, pepper and salt. th pepper and salt, VEDNESDAY. soaked ovemS ^ J?°"'1 ^''''^ ^^^ washed and Sed ovfr ' LTjn ?* li^' m your souplketlle n«„; • .1 ^' together stew gentl/coveirSL '° *^« water and the water ^ wasted ™''\'"'""- Should from the teaSL A^^r''' 5"l '° "o^e strain, rubbin? he vlitah!"* "^^l"" *'"«' colander. Return to fhefii *'"^°"8'' ^ boil slowly ten minnVl; I- *•• ^^^°' ^nd Put sli^d' le^2Tom'''SK:'''''il''- rind hd been oared^f^X . ^^^^^ pour the ^up^uS T 4?^ *"''"''?•• ^"^ each plateful. ^ ^"^^ » ^''^e in Boiled Chickens and Macaroni. tarlatan, fitted snlglj JoMTe 'sSL™ °^»°".^ •pHtting them do.!^Vpr^ltF^iJ°^^' t^^mL^nfl°^°«'-^^^^^^^^^^^ s^tt^gi^r-c'o^iS^^^^^ anrtirhoS!?/rrg°wt?''th^t b^^ made more s^UtuJ^ , "«"ed butter, Chow-Chow, Parsnip Cakes. in boiling drinniW r» ^•°"."* ^o""" «id fry onahot'ff"'"*- ^'»">dn'andsendup Whipped Potatoes Instead of !ria°>"' ■'•-- ordmary wav whVn"l.»i!^ pctatoe» m the and dry. 'TbZ LT^^^°^^ ""*" "K^t butterind sJmrmUk'^itiU to ttti^Sf*^ 'ng up fast until you havra c«" V ^'■ pouncJ. almost lilf» « "^^« a creamy com- fightly inJeiSlrlv Ttr^- ^''^ " hot dish '"®«»'a"y ak you can upon a Ze!^^!i:?^?f;2:WEwm8DA^^ Jam Roley-Poley. I quart of prepared flour, j^^x^tablespoonful of butter and the same of doSgh.P" °f '""''• °' "n^-^h to make soft Vnh^f ^"P Of fruit or berry jam. a S iat aS'^ef :r £f «r.. ^ith soft paste. Rolf our. ntn °"^'' '°'° » generously with am f. • Spread this each end RoU u^n Hn^""^? a margin at Pinch the oSn ^n^!f' ^'1''^ ^™'* '°«de. neatly in I fl°?:°ed big Sfel'to'thr^c'lf*^ not so tightly as tn ;n?»!^r • , ® "^o"- ^ut ing of the Dudd na « M* ""'^ *^* "*«"- half in ho^ water^Lt ^°'' *f '»°"'" *°d a Wine Sauce 3 tablespoonfuls of butter 2 cupfuls of powdered sugkr i cup of wine. '^ Grated peel of half a lemon. J cupfuf of boiling water i^te^s^oonful of corn-starch. boS^^g'wLt.'r'Sir^ai T&'''^f *•>« baye used th; half capfur Put"on •^°" saucepan, and stir m ♦!,- "* °° '° a with cold mUk WhSn ^e^-^tarch wet up put in the "monoelT^n^ " .^"^ thickened, one minute ^dd^hl^°*^ ""'""^S- Simmer the saucepan and s^tTh T' °° *''«"d°f warm untS wanted. ''°' **'«"■ *° »'•«? Apples and Nuts. T .»,^ white soup. riaUANTE. HOMINY CROQUETTES COLD SLAW. «"«*^«. BROWN BETTY. '"'v-tina Soup. 3 or !'?b8 of >"''^t«!r<^ay's chickens. I small cup of 6o/&rf farina. *■!■ 86 JANUARY. Salt, pepper, minced onion and parsley for seasoning. I quart of water, and liquor in which chickeits were boiled. Cover the broken chicken and veal bones, the minced veal, parsley, and onion with the cold water and chicken liquor and sitnmer three hours, until the three quarts are re- duced to two. Strain the liquor ; put back into the pot ; salt and pepper ; boil gently and skim for ten minutes before adding the milk and boiled farina. Simmer another ten minutes ; take out a cupful and pour over the beaten egg. Mix well, and put with the soup ; let all stand covered, ofi the fire, two minutes, and serve. Langue de Boeuf, or Beef's Tongue. Get your butcher to save you a fresh, large beefs tongue, the finest he can get. Soak, in cold water, a little salt, six hours— overni^ it, if you choose — changing the water before you go to bed. Wipe it, trim and scrape it, and plunging into boiling water, keep it at a slow boil for an hour and a half. Take it up, pepper and salt ; brush over with beaten egg and coat thickly with bread-crumbs ; lay in your dripping-pan and bake, basting often with butter melted in a little water. Half an hour in a good oven should suffice. Put on a hot dish and cover while you prepare the sauce. Sauce Piquante, 1 cupful ef the liquor in which the tongue was boiled. 2 tablespoonfuls of butter. I teaspoonful of made mustard. A little salt and pepper. I heaping tablespoonful of browned flour. I teaspoonful mixed parsley and sweet marjoram. I tablespoonful of onion vinegar. Brown the butter by shaking it over a clear fire in a saucepan. Heat the cupful of liquor to a boil, skim and season it with salt and pepper. Skim again before stir- ring in the flour wet up with cold water. As It thickens, put in the butter, herbs, mus- tard, and vinegar. Boil up, pour half over the ton{(ue, the est into a sauce-boat. Fried Brains and Green Peas. cooldng them, and turn into a bowl. If there is not liquor in -the can to cover them, add » little water, slightly'' salted, and cook over twenty minutes adfter they boil. Drain, pepper and salt ; stir in a lump of butter nearly as large as an ege, and put into a vegetable dish, the fried brains arranged along the base of the mound. Wash a calf's brains in several waters ; scald in boiling, then lay in ice-cold water, for half an hour. Wipe, and beat them into a paste ; season, work in a little butter, a beaten egg, and enough flour to hold the paste together. Fry upon a griddle in small cakes. Drain off every drop of fat. Eat hot. A nice and savory garnish. Hominy Croquettes. 2 cups fine homiiiy, boiled and cold. 2 beaten eggs. I tablespoonful of melted butter. Salt to taste. 1 teaspoonful of sugar. Work the butter into the hominy until the latter is smooth; then the eggs, salt and sugar. Beat hard with a wooden spoon to get out iutnps and mix well. Make into oval balls with floured hands. Roll each in flour, and fry in sweet dripping or lard, putting in a few at a time and turning over with oaro as they brown. Drain in a hot colander. Cold Slaw. Chop or shred a small white cabbage. Prepare a dressing in a proportion of ond tablespoonful of oil to four of vinegar, a teaspoonful of made mustard, the same quantity of salt and sugar, and half as much pepper. Pour over the salad, adding, if you choose, three tablespoonfuls of minced celery ; toss up well and put into a glass bowl. Brown Betty. ^ 2 cups chopped apples, tart ones. i cup of sugar. 1 cup of bread crumbs. 2 tablespoonfuls of butter. I teaspoonful of nutmeg. Put a layer of chopped apple in the bottom of a buttered pudding-dish. Sprinkle well with sugar, stick bits of butter here and there and add a pinch or two of nutmeg. Cover with bread-crumbs, then more apple. In this order of alternation fill the dish, spreading the surface with bread-crumbs. Cover, steam nearly an hour in i moderate oven ; then brown quickly. For sauce, mix a teaspoonful of cinnamon with a cup of powdered sugar. Butter the hot " Betty " as you fill each saucer ,v and strew with this mixture. Or it is excellent, eaten warm, not hot, with cream and sugar. Jl FOURTH W»EK— FRIDAY. FOURTH WEEK. 87 FRIDAY. POTATO SOUP. FRIED OYSTERS. rqAST MUTTON. SPINACH A LA CRKME. POTATOES STEWED WHOLE. FRENCH TAPIOCA CUSTARD. Potato Soup. I dozen mealy potatoes. 1 can of tomatoes. 2 onions. 3 stalks of celery. * I'S^'P.n^"'"."^ *'""«'■■ "="t 'nto bits and rolled m flour. I bunch of sweet herbs. I lump of white sugar. Salt and pepper to taste. 3 <^uarts of water. Fried bread. Parboil the potatoes; then slice and put then, mto the soup-pot with the tomato^es the onions, m.nced. and the celery and herbs chopped small. Pour on three quarts of water and stew for one hour, or until the vegetables can be rubbed easily through the colander. Strain, return to the pot drop ^il nn fn^fl-P^PP?'". ^^'^ «^lt judiciously^ boil up and skim. Stir in the butter and dT7r''T^!^^J°' *^° minutes Have pourfhl"^'u^.'-^^^ •" '""^ ^"^^-- "P°° -»>-^ Fried Oysters. Select for this the finest oysters. Drain and wipe them by spreading^hem upon p cloth. laying another over them, and press- ;ng lightly. Roll each in beateA egg.^then in cracker-crumbs with which hafe bein mixed a httle salt and less pep^rLdTrJ m^a mixture of equal partes Turd an^ ho^wth^ta^a^ndX^^^^^ ^"' ^^* *^- \ Roast Mutton. of bo,l^ J ^ *^^ dripping-pan. pour a cup oflfn fo.?o^K-f "^^'u ''• ^'^'^ ^o»'t. basting wa^; wifh""^'/*- '""**'"*'' ^""^ ^«'«''- after. miStesToLl' o*° gravy. Allow twelve S-e I a L.,?^ P°"5'^ of meat,and keep the ?i?.r a steady, moderate heat. ShnnW .. thlc&i.^ °»«*-.P«t i»on a hot*di^; .7. r*° O" oW the fat vou can ■oa.n. fass cvrrant jelly with it. Spinach a la Crkme. thf't °^^''/'"^ wash the spinach, and cut water, a lit le salted, about twenty minutes S'^chon'" " -°oden tray, orupon a ooard chop very fine, and rub throueh a colander. Put into a saucepan ; sSr unfil it begins to smoke throughout.^ Add then two tablespobnfuls of butter for a good sized dish, a teaspoonful of white suf^ three tablespoonfulsof milk, salt and pepper S liking. Beat, as it heats, with a silver fork ' Zr^ ?°°°- , S°°« P"' ^^ a little nutmeg and most people like it^ Cook thus untU it ifc%*^h-'',^""P«^ y°" ^^' it Pour Ind s^erv^ ^'''^' ^"'■^°"°«^ ^''^ sliced egg. PoTATQEs Stewed Whole. Pare the potatoes and boil in water which was cold when they went in. When they are done, as is proved by piercing the largest 7hltV'''^-''^'d °^ the*^^vater%nd civfr n thi« r'^ *'*'* "'''' ^'^«ady heated. Stew inH.^f,5^*.""°"*"' **''«*he potatoes out. and put into a covered deep dish. Add to bu'tter'^ rnn J^" T^^^^P^" ^ ^°°^ '"mp of butter, rolled in flour, some chopped parsley pepper and salt. Boil up once. Crack each IKitato as it lies in thed.^h. by press^g with the back of a spoon ; pour the tot milk over them ; let theni stancf three minutes in ft and send to table. French Tapioca Custard. 5 dessertspoonfuls of tapioca I quart of milk. I pint of cold water, 3 eggs. ,i I teaspoonful of vanilla. * ' heaping cup of sugar. A pinch of salt. h£°wi,*''® If P'°'=* '? 'he water five hours. Heat the milk to scalding; add the tapioca, sart''^^Hr'^''K'^'*^*' «'^»««J- a°d the salt, tjtir to boiling, and pour gradually upon the yolks and sugar. whU shSfd have been beaten together. Boil again, stirring constantly about five minuted or until it begins to thicken well. Turn into a bow and stir gently into the custard the frothed whites and the flavoring. Eat cold •■0. 88 JANUABY. FOURTH WEEK. SATURDAY. OID HARE SOUP. HOT POT. TURNIPS WITH WHITE SAUCE. boiled rice, au geneve, cucumber pickle. cabinet pudding, cabinet pudding sauce. Old Hare Soup. I hare, or rabbit, full grown. The bones from yesterday's mutton broken up well. A slice of corned ham, or some bones of salt pork. I onion. Chopped parsley. Pepper and salt. I tabiespoonful of mushroom or walnut catsup. ) quarts of water. Clean the hare carefully and cut to pieces, cracking all the bones. Put into the soup- ktttJa with the mutton-bones. the baconj Ci ;on. and parsley. Pour on three quarts ofcoldxvater; put on the lid tightly, and stew four hosrs very slowly. By this time the meat should be in shreds. Strain it return to the fire, season it, stew and skim hve miRutes. Slice three boiled eggs and put into the tnreen and pour the soup over teem. Hot Pot. Put into a deep-bake-dish a layer of cold mutton left from your roast, freed from fat and skm and cut into strips two inches long by one wide. Overlay these with slices of parboiled potatoes, a little minced onion, an oyster or two chopped, some tiny bits of butter, with salt and pepper. Repeat this process until your meat is used up. The top layer should be potatoes. Add a cupful of gravy from Friday's dinner (or elsewhere) cover very closely and bake one hour before lifting the hd. Peep in to see if the con- tents are done— they will be if your fire is tolerably strong. Turn out into a deep dish. *^ Cucumber Pickles Are a better condiment any others. for this dish than Turnips with White Sauce. Peel and quarter your tukuins. I.ssvs in cold water "half an hourr Pttt on in hot water, and boil until, tender. Drain and cover with a sauce prepared by heating a cup of milk, thickening it with a heaping teaspoonful of corn-starch, and stirring in a great teaspoonful of butter with pepper and salt to season it well, Put this, when you have added the turnips, into a vessel set within another of boiling water, and let them stand covered, without cooking, ten minutes before serving. Boiled Rick au Geneve. Pick over and wash the rice, and boil in a farma-kettle, with enough cold water a little salted, to cover in an inch deep. Shake now and then as the rice swells. Take from your hare soup, when you have strained it a cupful of the liquor and about half as much of the boiled shreds of meat. Chop these extremely fine, season with salt and pepper. Heat the cup of liquor to a boil, stir into it a scant tabiespoonful of flour, then the choped meat and a tabiespoonful of butter and stew gently five minutes. Pile the boil-' ed nee, which should be almost dry, in a dish, and pour ttw gravy over it. It is very savory, and makes a pleasant variety in the list of winter vegetables. Cabinet Pudding. i lb. of prepared flour. j lb. of butter. 5 eggs. ^ lb. of sugar. I lb. of raisins seeded and cut into three pieces each, i lb. of currants, washed and dried. ^ ^ cup of milk. I lemon, grated peel and juice. Cream the butter and sugar ; add the beaten yolks; the milk and the flour alter- nately with the whites. lastly, stir in the fruit, well dredged with flour; oeat up thoroughly, pour into a buttered mould ; put into a pot of boiling water and do not let It relax its boil for two hours and a half. Dip the mould into cold water for one mo- ment before turning it out. Cabinet Pudding Sauce. Yolks of 2 eggs, whipped very light. I lemon, juice and half the grated peel. I glass of wine. I teaspoonful of cinnamon. I cup of sugar. r tabiespoonful of better. Rub the butter into the sugar: a Idthe 7VJC-:, JCUJl-li, UHU t^'iZC. iSvdt live 4iiii- utes and put in the wme, stirrin«??« but ?Zr \^«*" *^** *'*'» 8^^^'es and soui sorter you have placed them over the fireifa well-cho.sen location, they will need nothing more than a hasty glance for, perhaps several hours, during which much work^n other parts of the household can be done. Sweet Potatoes, Boiled. It is poor economy, in bnyinR svireet or Irish potatoes, to get either venr ^rge or very small ones. So, in cooking, Elect those of uniform size. Put on in hot water ' l^LTVeJ''""- .T" «^ easny intTt'e K > ^^ '^"'''^'y ^"'^ set in the oven butter. ™°"*^' *° '^'^- ^^* bot, with Succotash. I can of sweet corn. I can of string beans. I great spoonful of butter Pepper and salt. I cup of milk. A little flour. Cut the beans into inch lengths ; put them into a saucepan with the com, and cov" with cold water. Stew half an hour, Xr they beg:n to cook, turn off most of the the water and put in the milk, cold. When Se\ln.°'''''' '"/be butter, rolled in flour imoTdrn.'" '^^ '"•°"^«^- ^"'^ p°- iJh'l7l '°^^1 ^'"^® 'I'^^^i'y °f succo- tash for a small family, but what is not eaten will be nice warmed over for breakfast. Cup Custards— Boiled. I quart of milk. Yolks of 5 eggs and whites of 3 (reserving 2 for the mm»P-M«.) ^ "viug uls of sugar Vanilla flavoring, i tea: teaspoouful to the Heat the milk almost to boiling. Take out a cupful and add, slowly, to the beaten yolks and sugar, whipped up with three of the whites. Return to the ffre and stir unti It curdles. Pour into a bowl and, when ^^^•Jf:y°\ ^'" glass, or china cups wiih It Whip the reserved whites to a merineue Tr^nf /'"^* powdered sugar, and heap a spoonful upon the top of each cup. ^ rnSt-H ^Tu °PP°':t"°ity for toiling the uf*H i ^*^*' °^*«° sapped into the kitchen and made it while the coffee was boiling for breakfast. This once off the fire no more cookmg is needed. Cut, or Fancy Cake, Of which everv honsewifo ta-n- ^.-^ i- :- her pantry, fo'r luncheon "anJi tea."mli« with these custards, a nice dessert, to which you ne^ never be ashamed to seat lohn and his friends. poouful to the FIRST WEEK. FIRST WEEK—TUESDAY— WEDNESDAY 4i TUESDAY. FAMILY SOUP. ROLLED BEEF. BAKED TOMATOES BROWNED POTATOES WHOLE. apple sauce. unity pudding, cream sauce. Family Soup. 2 lbs. fresh beef bones, broken small I lb. calf's liver, sliced. I slice of ham, minced. I lb. of coarse mutton, also minced I turnip. 3 stalks of celery. I onion. Bunch sweet herbs, i cup of raw rice. Pepper and salt. 4 quarts cold water. Put the cracked bones, the meat anH th- chopped vegetables into the souSC and cover with the water. The liver sKiildH^ in salted water one hour l^fore itTs slked Stew veiy slowly five hours. Thei % S" rubbing hard; cool enough to K the fot ■ over'lhe^fir ^"'^ " .°^' ^^^ SuJ^pu over the fire and when it boils stir in the Sr^ sSrT^l^^^l'" ^ little sal ^ pour out °^^*^^' ^^" *° ^°'"-' and Rolled Beef. Get a fillet of beef-that is. the tenderloin nLT^'^i steaks cut in one pfece It S not be cheap, but there wilf be no waS Therefore, as one weighing four or five pounds will make a roast foPone day ySur dinner w,ll not be really expensive Ro1h[ I rfmnv"/' P'° **Rhtly with skewera not to b^ ' wifh T''- t^'^'P* ^y ♦*'« <=arver, and roas? T a^h^Sn^S!?. '''' '' -^ "- ^" Browned Pot/.. s^s— Whole. Peel and parboil some fine potatoes and layth^m'T.h'"T^°'''- b«fTs"Slp' he mlTt ^V^"" drippmxpan. Baste with SI gJaU-^aTtrerail-e t^aVnf Baked Tomatoes. f^:L„^(^^r«f°±°"/v^*?°° *hem with a t"fcl ovln'" ^'■°'^° °° *^* "PP** 8~*'°8 °f Apple Sauce. »,2f!^*',*^'^ on Saturday, by stewing sliced in J V^^^^ '° ^.''"'« ^^^^"^ "°«il soft drain- ing and mashing them, adding a bit of butter while doing this. SWee'en abun- dantly and season with nutmeg. Unity Pudding. I cup ot milk. I tablespoonful of butter. I 6gg* I generous pint of prepared flour I cup of sugar. 1 saftspoonful of salt. thf 'i.^""!r *?? ='"«*'■ together; beat in the egg and whip up very light. Then bu«.r^^ "alt finafly ^he S^ur.*' Bake in a buttered mould, u^til a straw thrust into the thickest part coOies out clean. Tun, out upon a pfate. Cut in slices and eat hot. ^rrilr'" ^^ ^^^^^ receipts which pre- f«r*^ P"P*^^. flour, you Jknnot conven- ^1^ Pi°?"^® '}■ ''^^ °°« teaspoonful of m.t!it«?fl ^"^° °(,<='-«am of tartar to each quart of flour. Sift all several times through two in a dry place. Cream Sauce. -half cream, if you can 2 cups rich milk g^it. 4 tablespoonfuls of sugar. Whites of two eggs whipped stiff I teaspoonful extract of^bitter almonds i teaspoonful of nutmeg witVc^d*water':°°°'"' of corn-starch wet up =♦;?• *M^® ""^ *° scalding ; add the sugar, stir ,n he corn-starch. When it thickens Sf. %ll^ f '*°^^ ^^'^"^ **>«« the season- ing Take from the fire, and set in boiline w^U° ""P warm-but not cook-uS WEDNESDAY. teaspoonful of ^^^^'^JH !?*r. ".- - cul't* P^fiP** *°*^ * tablesp^nTuTlrf Sef StACT''^^'' ^' '''"^^^ flour aad?r °'^l"*>oted evenly throughout the tomatoes a Dud,rf :J??**'^ br«Xrumb^. bS a pud«,ng.dish. covered, about thirty miS FIRST WEEK. >U", rv/t <' ) split pea soup, fricasseed chicken, brown "••""'^^ CABBAGE. BAKED POTATOES. steWed salsify. soinr gi.ngerbread. CAFE AU LAIT. Split Pea Soup. all n?ghT °"^"* P^*'" '°**'^ '° «>ft '^atw striji '*"*''*''' ""'* P°''''' *="* '°*° tJ>in * *^- of beef bones, cracked well. 3 stalks of celery, and i onion, chopped. 42 FBBBUAKY. t fancy, disb. Salt and pepper to taste. 4 quarts of cold water. A sliced lemon. tobles over the fire, with the water, and IS reduced nearly one half. Strain throuah a CO Under, rubfcng the peas into aToTerSblJ n«r Tk *f° """"*" °^" the fire, and po"; ?hTtir:en.'"°"' ""^"^ ^"^ P*"^ -«» '^S^^n Fricassekd Chicken— Brown 1 pair of chickens. i lb. salt pork, minced. 1 small onion. Tablespoonful of chopped parsley. 2 tablespoonfuls of butter Browned flour. Pepper, and a little salt. .ki^^L-l"* chickens, cutting them with a sharp knife. Put. with the i^rk. into a doI off »h^ u fast, especially at first. Strain oflf the liquor and cover the chickens while you prepare the gravy. Put ^Tnto a Varie teSf H?"^« will not li .rmulh tn 1» Ir "=''"^'^«'» a" taken out ol it. Add to It the parsley and chopped onion w^th Z^°'T ^'l "P-thickeHith browned ?S. ^f/° *^" -"«" a°*> cook rapidly strrmg often, ten nMnutes. Arrange the chickens upon a hot dish and 3r th^ gravy over it. Let all stand for IJemin utes before sending to the table Ladiss' Cabbage. get cold. **"'** *^'''"^' '^^^^ *°<* '«« t° 2 beaten ^gs. 1 tablespoonful of butter ■ 3 tablespoonfuls of rich milk ' "- Pepper and salt. '' Boil the cabbage in two waters. When it is cold, chop fine, and mix with it the^l?en ^^^'''^'•r^^- PfPP^^ ^°d sal? to yoS? 3- 5?l* "P "*«" and bake in a blittered pudding-dish until brawn. Serve in the dish m which it was cooked, and elt hot Baked Pota¥oes. Select large, fair potatoes of equal size S* 3 '?,*^ Put^ntoX overs bS wriip^^ina^iapkin."^'- ^^^' ^° ^^"« Stewed Salsifv. boil be^in. ; add » !„„„ , bj,," ™ ,;°J """ to. toe »e|le. into dice, and 'boil Boil up once and pour into a deep Soft Gingerbread. r cup of butter. I cup of molasses. • ' I cup of sugar. I f "P of »o«r or butter milk. i lb. of raisins, seeded and cut in half ^Jjeaspoonful of soda, dissolved in'b!Jliiig 1 teaspoonful of cinnamon 2 eggs. toSy\^hiS''^at!ef '' «-•■- "-^^ for .•t^tlff""- ^»""'*' '•"Sa^- molasses, and spice • ^Virt'LJrefltV'^rt K^5l Kr '?:at^th're:° ''^ '^'' ^'^Xl h round tins ""*"'' *°^ '«''« *° >"«" Th^ r«r^*'''^,.*u *''** " °««J«d for dessert Cape au Lait. 1 r!;? ^^/Z%'"'"^' coffee-fresh and hot 2 cups of boiling milk. ♦,u.*"' V'® ^°^^ from the boiler into the the boi?^t'-P°!l**'''°,"«'> ^J^'" musu;" Add the boiling milk and set in a vessel of hot K'if Z°r-" ?^ ^ thick dofhtrappM about It. for five minutes. Then it is readv for use. Pass with the gingerbrVd. ^ FIRST WEEK. THURSDAY. DUNDEE BROTH. BAKED CALFS HEAD. FRENCH BEANS AND FRIED BRAINS STEWED TOMATOES._J.OTATOES IN CASES. SNOWBALLS. SWEET CREAM. Dundee Broth. 3 j^s- of mutton cut into strips. 2 lbs. of bones cracked 1 carrot. 2 turnips. 2 onions. Bunch of herbs. Handful of chooped cabbaire. Pepper and salt, i lb. of barley. 4 quarts of cold water. f«^.' °° ^^f ""**• '^n*'' a°d sweet herbfi. fin J. » 'fu '°"' ^'■^- Meanwhile, pare ^°?n'=?iJ^.! :!«?:♦•"«« into dice, and '^ T-, • ./j — --"-B" ""ici K) cover Drain this off and throw i<: away. d flour, enough for THURSDAY. 2r'.!ld ITlhS' :!'\'°'^ ^»*". a «ttle n««!3*t. """ ■**"h« iMid. c.™f„||, b, ih. heto of a ™.ii XT.s:s.ti"'^""^"»"ir.o' Snowball». i lb. raw rice. 1 quart fresh milk. 5 tablespoonfuls of sugar A httle nutmeg. " Sweet Cream. 2 cups of cream. FIRST WEEK. FRIDAY, in beatemZl X ^ nouring your hands ; din fn,i!.l .^*'?'**'®°'" cracker-crumbs and fry m hot dripping. Drain thoroughly. * Stewed Tomatoes. Season a can of tomatoes with salt nen- „p.oo2jjjj Qj butter utes, and serve. Potatoes in Cases. ..i's?'J?7^r'i'n.,^r.53e^-s„^.» calf's feet soup SALT MACKEREL WITH CREAM SAUCE MA«„J^^° SWEETBREADS. STEWED. MASHED POTATOES. STEWED CELERY. OMELETTE SOUFFLE. TEA AND TOASTED CRACKERS. Calf's Feet Soup. 4 calf's feet. _. a laivR Simmer ten min- 1 onion. Bunch of sweet herbs. 2 stalks of celery. 4 cloves. 2 eRgs. I cup of milk. Pepper and salt. cleaned. (You can seiTure you'r sw^thSl^. a the same time.) PutonffiiTtaaJ^^^? ofcoldwater. Cover closely and heat g?ad" I «lL,.f f * ^° to shrink from the bonesl I about two hour*. Should the watS^ fa]l u ira*BUARY. perceptibly, fill up from the tea-kettle. Have ready the vegetables, herbs, and spice, the former cut up small. Put them fnto the liquor left from yesterday's head, and vhen I'JlV^'ir'''"'*^'*'*'*"*^"- add the f«t with the water m which they are cooking. Boil for another hour, still slowly. Strain the soup, cool to make the grease rise. Skim season, and return to the ^re. When again t^i f^; '"V" *''*;."'"'• ''°'' '•>• "eat from the feet, cut into dice. Take out a cupful of the soup and pour, by degrees, over the beaten eggs. Return to the pot. stir two minutes, and serve. A very nice soup, and a nutritious. If vou stead, cooking exactly in the same way Salt Mackerel, with Cream Sauce. inf?K— "*.'?'«''*'" lukewarm water, chang- in^tif- u**!? morning for iceK:old. Rub all the salt off, and wipe dry. Grease your gridiron with butter.'and rub the fish^ on both sides with the same, melted. Then a?iL^l"*="y°^«'" a <='«»«• fire, turning with a cake-turner so as not to break it Lav sr^eTs'^T;*"'"^'^"^ ~^«^ -*•; '^' int« !f ll ""*" *^'iP,°'" ""'' *o scalding. Stir ^to It ateaspoonfSl of corn stare,',, wet up two tablespooufuls of butter, pepper, salt and chopped parsley. Beat an eVg lirht pour the sauce gradually over it. put the Sr T° °^^'"J''« fi«.and stir one lT»n «t«^H°""- i^"" "P°° *•>« fish, and ^^^hl^^A^u^'^l' """"^ *•>« ^°^ water in the chafing-dish. Put fresh boiline water under the dish before sending to tabfe Mashed Potatoes. fm^lh J?^' *''** ""•' »°d butter, and witn tlie fish. If you have a pretty butter- Knd"'* '*• '^'^ '"^P the^op^oflhe /i'^^,«.' *^**'''''^'*'''*' '«*'«*'«-/- Larded,Swketbreads. Stewed. 3 or 4 fine sweetbreads, I lb. fat salt pork, cut into " lardoons." or long narrow strips. hJJ''^ of gravy (saved from the roast calf's head of yesterday). I tablespoonful of tomato or other catsuo Juice of half a lemon. caisup. Season with pepper. rr^"^}^^'> '""^broids for five minutes. Si*^*?: »i°e_'?°" -hen they „« J^Sde" t^'Sef^^ira^^d t'Jhfht strips of pork, passing them quite through so as to project on both sides. If you have no larding-needle. use a longbladed ben- knife. Put them into a sauce-pan ; cover with the gravy. If there is not enough, put in a few spoonfuls from the boiling soup The p-avy should be cold, however when poured over the sweetbreads. Stew about twenty-five minutes after the boil berfns Take out the sweetbreads; thicken the gravy with browned flour, add catsup lemon, and pepper, the lardoons having salted It sufficiently. Lay the sweetbreads upon a hot dish, pour the gravy over them and serve; m carving, cut perpendicularly." Stewed Celery 2 bunches of celery, the white stalks only scrapd and cut into short pieces. 2 beaten eggs. I cup of milk. I tablespoonful of butter rolled in flour. Pepper, salt, and a pinch of nutmeg, btew the celery in a little salted hot water until quite tender. Drain off the water and put in the milk. cold. So soon as it boils stir m the butter, rolled in the flour, pepper salt and nutmeg. Add a few spoonfuls of the hot milk to the beaten eggs that they may not curdle in the saucepan ; put with the celery and sauce over the fire; boil up once, and dish. *^ Omelette Souffle. 8 eggs. 5 tablespooufuls of powdered sugar I tablespoonful of butter. Vanilla or rose-water flavoring. Whip the whites to a very stiff froth, thick enough to be cut with a knife. Beat the yolks smooth and long; add to these the sugar, whip up well and flavor. Grease a neat pudding-dish abundantly with the tablespoonful of butter. The last thing bel fore you take your seat at the table, do al- this; stir whites and yolks together, and put into a steady, not too hot, oven. If you have a teachable cook, let her learn how to put the prepared ingredients together after dinner has gone in. The oven-door should oe opened as seldom as possible, certainly ^m-w^*"" u^^^? mmutes. By thii time the oqjelette should have risen high, and be of a golden brown. ' Partly close the oven- door, to keep it hot, and let it be served as soon as possible in the bake dish. Never attempt this or any other nerve- trymg dish for the first time, for others ...ifi*/??"'? P*''*^- Yet it is easy enough "-•.TTii juu save once leaiued for yourself how long to cook it, and how soon it wiUfall. Tea and Toasted Crackers. Split Boston crackers, toast, butter; put WR8T WEEK— glATURDAY. where they will keep hot, and pass with an after-dmner cup of tea. FIRST WEEK. SATURDAY, GRAVY AND SAGO SOUP. BOILED CORNED BEEF. BAKED MACARONI CAULIFLOWER, WITH SAUCE. MASHED TURNIPS. JELLY TARTLETS. JCpplbs and nuts. 4« )a8t, butter; put Gravy and Sago Soup. 4 lb>. coarse beef, cut into strips, 3 lbs. otbones. X slice of lean corned ham. 4 onions. 4 cloves. I bunch of sweet herbs. i lb. of German sago. Pepper and salt. 6 quarts of water, a stalks of celery, cut small. Cut the beef into narrow strips, the onions into slices. Fry the latter brown in drip- ping, strain them out, ,^nd set aside. Re- turn the dripping to the pan, and fry the meat until it is nicely browned, but not crisp Lastly, fry the bones in the same fat. They should be broken up small. Put meat, bones, celery, spice, and onions into a pot with a quart of cold water ; cover closely and put where it will not boil under an hour, but will heat all the time. This is to draw out color and open the pores (so to speak) of the meat. So soon as it boils, add four quarts more of cold water. Set wher* It will boil steadily, but never fast, for five hours. Strain, and cool sufl&ciently to make the fat rise. Take it off. put back over the fire, season, boil up and skim ; put in the sago, which should have been soaked two hours in a little water, simmer fifteen min- utes and serve. Save all that is left from dinner, for Mon- day. Boiled Corned Beef. Wash well, and put over the fire in hot water— plenty of it— and boil twenty min- utes for each pound of tneat. Turn three times while cooking. Drain dry. and serve with dravra butter in a boat. "Draw" the butter in liquor taken from the pot. Keep the rest of the liquor for the baseofSuif- day's soup. Mashed Turnips. Pare, quarter, and la;^ in cold water half an. hour. Pu ton in boiling water, and cook until tender. Drain, mash, and press to get out the water, work in pepper, salt, and a generous lump of butteK bo all this quickly not to cool the turnips, and pile smoothly in a hot. deep dish. ^ Cauliflower, with Sauce. Pick oflf the leaves and cut the stem close 00 not cut the cauliflower unless very laree Lay in cold water for thirty minutes, tie in coarse bobbinet lace or mosquito net. and cook m boiling water, sligbtl? salted, untU tender. Lay thecauliflower. flower upward within a hot dish, and pour the sauce ove; Sauce for the Above. ■.„£!'''/'?*°A *^"P °^ '^'""K *»»««■ a table- spoonful of flour, wet up with cold. When ll^% .''H i^° minutes, add two table- spoonfuls of butter, the white of an egg w-hipped stifi^^pepper and salt, and the juice tt^caSowe^r"'^"'^^ "'""'''• "^ P°— Baked Macaroni, Break half a pound of macaroni into pieces an inch long, and cook in boiling water slightly salted, twenty minutes. ofairS put a layer in the bottom of a greased bake- dish, upon this some grated cheese-Par- mesan If you can get it-and tiny bits of but- It, / u ™?^® marcaroni, and so on. filling the dish with grated cheese on top. Wet ^"b al'«Je milk, and S3,t ,i^ , P wet l;°»r*^ u^'^*? ^°«^' *•»«" brown. Seni in the bake-dish. Jelly TARXi^j^;^^ 1 lb. of flour. ^ , ',,j, i lb. of butter. I lb. lard. Yolk of an egg. Ice-water, Wash the butter in three waters, workine It over well to get out the salt. Melt it in a tm cup set in boiling water, take the scum w *^»l°^ "i? '.^' '^ «** *''°°''t cold, when beat little by httl*. into the whipped egg. Work these into the flour, addmg iuft enough ice-water to make the paste soft enough to roll out. When you have rolled it into a thin sheet, spread all over with the lard put on with a knife. Sprinkle lightly with flour, roll up, and flatten with thrteor four strokes of the rolling-pin. Roll again into a yet thinner sheet ; again lubricate with the' lard and spnnkle with the flour, and, once more, make into a tight roll. Set for an hour in a cold place. Cut in two. Set aside enough for your Monday's dessert : linn «moii pai.y-pans^ with the rest, pricking the paste on the bottom to keep it from puffing too high Bake in a quicS oven, and when cold, put a tablespoonfnl of sweet jelly or Jam 46 FMRUARY. Applbs and Nuts. Eipecially the former, are better young stomachs than ^t" for very SECOND WEEK. SUNDAY. HAUNCH ^,°^!^ ■^""^'^ "«*" «""•• ■WBBT POTATOK8, BROWNED. wiNB ;elly with whipped CKHAM COFFEE AND FANCY CAKES. Mock Turtle Bean Soup 1 ^^"^ °' '^°^^ *"^*'« "oup bean* 2 onions, chopped. """u*. 4 "talks of celery, cut small. Pepp'r. Dice of friecj bread. 1 quart of cold quarter L'S'fhf^"^"' ^'^ ^""" f°"«d in flour . ^" *•»« beans overnight. In the mn™ jng pour on a quart of cold water an" St" Si' ¥-"-" -".tea- celery. Cook gently three hours unt 1 th« beans are boied to pieces Strain * put back into the kei^Ki, up se'isoTS pepper, stir in the butter ro?lJi1^ floiV 4KirSe'Si-E!fi~vr'- Haunch of Venison v,^.^\u^ over with lukewarm vinegar and water; then rub well with butter or lard t^ wi2fl*f' ''"°- Cover the top ^dstlls 5?r^^h^o^rtfceaS^ ^^^"^^^-^ V Ji!^"n^ ra^ .- ISnSneS' dl^y« Sm iito^t'^d """"^ '"^°" '' -'" ^"^dS KJn/ni \ 4"PP"i«-pan, with two cups of i th^f f K i ° ^^? *° *be steam ; be sure f«r ^''t ^'^ '^ «°^' and leave it to it^if for an hour. Then see that the paper is ' a°n1ra^.i ^^* iL^iovar with hKi^? alone for-an"£our"aSdThairmSe"^Re5ove n thP«Th"rf P"te. and test Zh a sSSw mthe thickest part. If it goes in readily ofcurra„tjeny;rgVa.*.^o'fcret';^^^^^^ salt. Boil up for an instant. ancfXv« ,'„ f gravy-boat. Allow a quarter of »rhn, ' » cin^""' - ^-^'n? ve" iLn^ 'Thi'n'eck Mashed Potatoes— Moulded. Having mashed and 8ea«on<.#l th.^ turn the potato out upon a flaVdish ' '^ Lima Beans.' n.^^" v*° ^^^ '•'*" canned, but thev are nearly, if not quite as good dried In thU case soak them overnight in iSi^ "ater Change this in the moraing for fresh anH pu them on to boil in hot witer a' li«li ?al ed. Cook slowly until soft bo nif boi so fast a, to break the^kins Drafn well, stir in a good piece of butter a lit e pepper and salt. anS eat very hot Sweet Potatoes— Browned. ♦h?m''j'° ^^^" ."'f*"^' P««* *bile hot. and set Wine Jelly with Whi. . ed Crkam twoK^t?„^^^°"'' R«latine. soaked for two hours in a large cup of cold water. 2 cups of white wine, or pale sherry p^^lemon, all the ju- e ancf half th?grated 1 teaspoonful of buter almond extract. 2 cups of white sugar. 2 cups of boiling water. Put soaked gelatine, lemon, sugar and ?nr hl?f^ ***'?^* *°8«**>«^' «°d cove? cl'oSly for half an hour. Pour on boiling water stir and .train. Add the wine, s rafnljaln through a flannel bag. without squ^%i , and leave m a mould wet with cold water until just before the Sunday dinner * Whip :i cup of rich cream to a thick froth {^Xnt"^''""- Thejelly*sSK oeen lormed in an nn^s ~-..ij - . zZ ■ ^^S^^'^J^'i^ Fill th^'Sw'lS Dy tms with he whipped cream ; or. if your jeUj^be^a sol ^ mass.'heap the creai'K J«OW»D WMK~MONDAY -TUESDAY. COFFBE AND MaCAROONS Should be the final course. I maka nn nor space for the.r d.scussTon 1^'."" SECOND WEEK. MONDAY, ,.„,.. " ^■'=°NI> THOUGHTS •• SOUP LARDKD VENISOV ar->..„«_ GRAPE IRt r V SCALLOPED TOMATOES. GRAPE JELLY. pr^q SWEET POTATOES. RASPBERRY AND CURRANT JELLY TART. " Skcond Thoughts " Soup cu?s'5 'St^i" whTn*°th!s'?" ^/^'^ ^'^^ little of it upon tv,rb^aten%J"''"if?"'-„« IS necessary; simmer all touether for nn! mmute. ancT pour upon thrj^^or fouJtable Km" if °A"*«d^cheese placid in ,1": bottom of the tureen. Stir up well ^ Larded Venison Trim the remains of the roast haunch Dork^m^t- '''• P"- ?°^ ^^"^ *'»h strips of fat fhTn • "''•"'^K '°C"ions to receive it with a thm sharp-edged knife. Pour whatTravv use butter and water instead. Put into a dnpp.ng.pan, turn another over it and roast-or steam-for one hour. Meantime make a gravy of the ..rnmings. bi^'o^bonj Stew unti? f^ "^ ^^^ ^ °°'°°- sliced. St«i„ i ^u^"^ '" '■"^^c«d one-half, of cnr^fnt^n ""'**■ P*?P'^'"; atablespoonfu Clare? ThT^' °y\i "'^»P ^"d two of boll nn T^*"^-" "''K^^ly^ith browned flour, Doil up to mix well, and pour graduallv °7r ♦»;« ""eat. Baste abunJantly wUh th s lar« li«« ^r' '^ "^^ P''"' °f '"St be When ^«-! f^ -V Li*. '^'^ '°'" ^ "nstant. stewpH rafKi^ ;:--—= "^^"i io have been stewed rathar than roasted. Serve th* gravy ,n a sauce-boat. *°® dis^'^winT"*''*'" "'*^"^ thoughts." this 47 Scalloped Tomatoes tomSt'L"*"^" 'S* ^"''=« °ff f'^-n -can of and puTasidel 1 a coCfKi f '"• ^^ '"^ "»y- days' soup. Put a iTvef oTk/"''^"" °'''«' the bottom of a huM««°i o.^ ^read-crumbs in one of tomaSe* ; sprTnkle^w^ifh'ii^ °° ''"•'^ and some bits of butter ai^5 tf/n P^PP*""' dry crumbs n u *°P '*>""■ «' very fine. h^riTb^ownMfckr"' ""'" ''"^^''"« ^ Fried Sweet Potatoes. Raspberry AND Currant Jelly Tart. a lattice-wirk of pastnT iTllt ''°''-^' ^*'^ iron. Watch your cSr? f '*'' *■ J*«»°K- into the oven as thil J P""'"? *'>«°> hot. Yr^^l/iLi^^h^erit'Snt"^^""''* SECOND WEEK. TUESDAY. f.OUTOF VEAL 'OTATO PUFF. CLAM SOUP. RICE AND CHEESE. CKLERY SALAD. A MERE TRIFLE. Clam Soup. 50 clams, ready opened I quart of milk. 1 pint of water. 3 tablespoonfuls of butter 12 whole peppers. ^ 't^.bits o/red pepper pods. blades of mace Salt to taste. 1 stalk of celery, cut small I tablespoonful rice-flour or corn-starch Drai© off the liquor fro 1 the clams nn^' .nd boiI, (.«, aurly minute. "„„nfc miik in another vessel a*-- -•-' •. - ' *"® flour, wet up-with cold watered tSulier fhfliA ^''r *!;^' P^""" '"ito the tureen in five W ° °^ ^'^"^^ y°" J^^ve Jaid fou?' or , five Boston crackers, split. Cover and wa^t I five minutes before sefving "* M 48 V^epUABY. Ragout of Veal. 5 lbs. of knuckle of ve^l. 1 onion. 2 Stalks of celery. ^ ' Bunch of sweet herbs. Juice of tomatoes set ^ide yesterday, , Juice of half a lemon. I tablespoonful of butter. 12 tablespoonfuls of browned flour. ■ i lb. of streaked fat pork. Pepper and salt. Crack the bones, when you havtf taken the meat off, and put them into a saucepan with the minced onion, celery, and herbs, with a quart of water. Stew slowly till the liquor has boiled down to a pint. Meanwhile,! cut the veal into neat slices, and fry until tfeey begin to brown, in some good drippifw. Strain the gravy made from the bones apd vegetables over this, and put all on to st^w. adding the tomato-juice, pepper, and pork, the last cut up fine. Simmer, with the lid on, for two hours. Then add the browned flour, wet up in cold water, salt, if needed the butter and lemon-juice. Boil up once and dish. r • Rice and Cheese. ' Boil a cup of rice in a quart of water slightly salted, and when half-done add two tablespoonfuls of butter. By the time the rice is soft, the water should have been soaked up entirely, and each grain stand out whole in the mass. iJever stir boiling rice, but shake up the saucepan instead. Stir into the rice, at this point, three tablespoon- fuls of grated cheese, salt and pepper to taste. Toss up with a fork until the cheese IS dissolved, and pour into a deep dish. Potato Puff Mash the potatoes while hot. Beat in' butter, milk, and two whipped eg^, with salt to your liking, until you have* light soft paste. Bake in a buttered pudding-dish in a quick oven. 1,7 Celery Salad. Cut up blanched stalks of cfiletV into short pieces. Mix a dressing trf on^/table- spoonful of oil to one teaspodnfbl oPkugar one of salt, half as much pepper, and i four tablespoonfuls of vinegar with half sr tea- spoonful of made mustard. Heatis the vi^tfgar to scalding, and pour over a beaten egg, a little at a time, and beating it in well To this add the oil and other ingredients whipping up the mixture with an egg-beater." When cold, pour over the salad, toss up with a silver fork, and put into a glass bowf A MitKs Trifle, I quart of fresh n^ilk. 6 tablespoonfuls of sqgar. Vanilla or other essence, a teaspoont^ls. Heat the milk to boiling, ^nd pour, gradually, upon the beaten yolks apd sugar Put again over the fire, stjr steadily for about ten minutes, or until it begin* to thicken. Take it ofl, ai^d while still very hot, stir in with a few light strokes half of the frothed whites. Let it g^t cold before flavoring It. Pour into a glass bowl. Whip the remaining whites to a mfringue mth a little powdered sugar. Heap upon the custard. Put bits bf bright jelly, or pre- served strawberries, here and thereupon the snowy mass.^ SECOND WEEK. WEDNESDAY HOTCH-POTCH. STEWED PIGEONS. POTATOES A LA LYONNAI8E. KIDNEY BEANS. MIXED PICKLES. . ENGLISH TAPIOC.A PUDDING. HOTCH-PoTCH. 2 lbs. of lean beef, without bones, and cut into mmcemeat. 2 onions. 2 carrots. 2 turnips, a stalks of celery. i small cabbage, cut fine. 2 potatoes. 1 cup of com. Half a can of tomatoes. Bunch of sweet herbs, chopped. Pepper and salt. ^ 2 tablespoonfuls of butter. anT'n.u'olf^P^' ''l^ Slice the vegetables, ^i? ♦K t^^^P* *^« tomatoes into a pot cover with hot water and boil gently ten SfT .^l^^'^ °ff '^^ water put J ?nc n "' *°J *^^ "•^^'^ vegetables, includ- ing no,y the tomatoes, in the botiom of a wiT I^' ^^PPf *°'* ^^- strew thickly with the minced raw beef, repeat the order until your materials are all ,V the jar Fit a top or a small plate over the mouth Shonrc r^^'.^l*^ '^* '' alone *for five or and then, to see hat the paper does not take Mih.^^A^^L'^r '?y «'-««i°8it abundantly At the end of this time, turn out the hotch- i^Sii'i"" '" ^^^ butter, and, if needed ad- d^taonal seasoning through it. a^d serve in a Stewed Piobons. Pick. ckwn. and wash the pijreons and fhi*JiT * ^* "^'^ ^ *="?'"> of i;?~To kS; them from burning, and a tablespoonful J^ SECOND WEEK--WBPNESDAY--THUB8DAY. WEDNESDAY L PUDDING. butter for each one. Shut the lid down tightly, and subject to a slow heat until ther »re of a nice brown— about nut-color. Once m a. |[reat while turn them, and see that each IS well wet with the liquor. Take them out and cover in a warm place— a odander set over a pot of hot water is best— while you make the gravy. Chop the giblets of the pigeon "exceeding small" with a little onion and parsley. Put into the gravy pepper and salt, boil up and thicken with browned flour. Return the pigeons to the pot. cover again tightly, and cook slowly until tender. If there should not be liquor enough m the pot to make the gravy, add boiling water before the giblets go in. This is an admirable receipt. Potatoes a la Lvonkaise. Cut parboiled potatoes into dice. Chop an onion and fry it. with a little minced parsley, m good dripping or butter, for one minute. Then put in the poutoes. Stir briskly until they have fried slowly for five minutes. They must never stick to the bottom, nor brown. Sprinkle with pepper and salt drain free of fat by shaking them in a heated colander, and send up hot. Kidney Beans. Soak over night in soft water ; next morn- ing cover with lukewarm, and cook slowly for one hour. Salt slightly and boil until tender, but not to actual breaking. Drain very well, stir in a liberal spoonful of butter pepper, and serve. English Tapioca Pudding. 49 SECOND WEEK. THURSDAY. cup of tapioca. 5 3 pints of milk. i[ cup of sugar, sjtablespoonfuls of butter, ilb of raisins. Half the grated peel of a lemon. A littU salt. li.^*M.*^® **pioca for one hour in a pint of the milk; pour into a farina-kettle, surround with warm water, salt very slightly, and bring to a boil. When soft throughout, turn out to cool, while you make the custard. Heat a quart of milk to scalding ; pour over i^ . ?^*F' and sugar, this last having been .'rubbed to a cream with the butter Mu with the tapioca-lemo5-peel and ra sms last Dredge the fruit lightly with & x^°^- ^"* ^^h'^' "P •««•«*• »«•«« ia- a butteredMish one hour— at fi*st c^vsr^ Kat warm, with powdered sugar "^t is better for not being too hot. * ' tablespoonfiil of CBLBRY SOUP. MUTTON CUTLETS— FRIED. STEWED CORN AND TOMATOES BRUSS.LS SPROUTS. MASHED POTATOES. apple meringue pie. Celery Soup. 2 lbs. of veal. 1 slice of corned ham. or a ham-bone. 2 bunches of celery. 2 cups oijnilk. 2 tablespoonfuls of corn-starch wet up in 2 tablespoonfuls of butter. I teaspoonfol of sugar. I onion. Dice of fried bread. Pepper and salt. 3 quarts of wafer. .«hh*V^^.'°^^\°°'°°' *°<* '^e'-bs; cover Thh}^ « f *°1 P"* °° *o =>»«* early in JLa*^' r ^•^*° ^}^ "«*t J^^' b°«ed to rags and the hqmd reduced one-half, strain, ^d ?I,«?».« ^^'®'^' *=", ^*° "°alJ pieces- Use the best parts only. Stew soft; rub through a colander and return with the broth to the saucepan. Season, add the sugar. boU up and skim, and put in the milk. Heat, and add cornstarch. When it again bStter^**" stirring aU the while, put in the Take oflf so soon as this has melted, and pour over the fried bread in the tureen. Mutton Cutlets- Fried. I,.??*. '^®". ^?* ^'•'•^ ^^^ broad side of a hatchet .-^seajton with pepper and salt, dip . 5i 1? beaten egg. then m bread-crumbs. tSl.Ti V *°r '*'■'* S"^ dripping. Drain per- fectly free from the fat. and arrange th^ standing on end and touching one another aroun'l a mound of mashed potatoes. Mashed Potatoes. . Prepare as usual, and shape with a knife into a smooth mound, with a hedge of cut- lets about the base. Stewed Corn and Tomatoes. Take a half-can of tomatoes and the same of corn, the rest of that which was opened for your "hotch-potch" yesterday, and. season with alter mixing them up well, se; pepper, salt, and a iittl«! migar where they wiU cook slowly. At the end of twenty-fiye minutes, stir in a great spoon- ful of butter. Put on the lid and stew^wy gently, ten minutes more. Serve in a deep 50 FBBBUABT. Brussels Staovrs. h«K T"' *"",' "^^ '*y ''° coJd water for a imie salt, for fifteen minutes. Drain care- Apple Meringue Pib. I quart of floUr. Jib. of butter, jib. of lard. Ice water. Chop the lard in flour, wet nn vAth t^^ water to a stiff paste. Roll thin ^an^^ f tnuiner than before, baste again with half Cut the roll of paste into two ni«>rH ^^ »»nog one for'^to-morSJ" „K 'oiT toje Drew loth, o^n dS^'J^J ^S 5in,%r!sr.i.tre"£S I fire. Boil the rice, meantime, in a lhtl« ^H*"*"°u*" ** ^'^ andabirbs It Ju Stir mto the vegetable porridge season mH ammer for fifteen minutw. Idd^bTSltS ZTStX "'""t^A^iPout acupfuTS ^A J^*/* **"? *?«'• S*'"^ *!»'• into the broth curfle P***"" *"**• '*»* **>« ««8» should Oyster Pie, SECOND WEEK. FRIDAY. «««_- friars' soup. , APPlIsau.."*"'" "^^"^ * I^'ANGLAISE. POTa™ '^*- STEWED PARSNIPS. POTATOES AU GRATIN^ PICKLET^B. CHOCOLATE CUSTARD. Friars' Soup. 4 onions. 3 stalks of celerv. t of a small cabbace 2 turtiips. 4 tablespoonfuls of butter i cup raw rice. * eggs- Pepper and salt to taste. «^}|'e';3S$'ri^-pS!fts quarts of water nntU thm« ca-*t. -.'f*? s5nTiirii„«p^£fi Roll out the raw paste made yesterdav into a pretty thick sfieet. Fill a puddS dish with crusts of stale bread or ffi h^^^SS>ie"ah'lheTi^?^Xt3tri?c^^ in scallops or pointsfarSid The S?e to keep It m place, and bake ^ cuo°of^*mili/''K .°i °y«»er-liquor allow a vMsels ^o^^""' heat them in separate Hf« «„;. ® ^°,° ^ *he liquor boils, put in Stfr7Shl!^^ ^rK ^"^ minutes! more dS of hot S^k*^' °^ corn-starch into the ^ ?,l ,„»2 ^^l^- ^^"^^g- of course, first wet It up with cold water, and. when it thicker pour over the oysters and liquor SeS with pepper and. salt, and a2ld two tK ^?1 i?V . ? *he hot crust from the oud- ding-dish with great care. Remove the Se bread wipe out the inside; Sr i^ thi cover them well ; replace the pastry and^set m the oven for two or three minutM. Calf's Li\^r a l'Anglaise. 2 lbs. of fresh liver. i lb. of fat salt pork. I tablespoonful of butter. J of a small onion. Mewpoonful of chvipped parsley. liff^'i 1^.°"'.** '^^ '* sufficiently, pan Cut thiiy '° ■ r*™.-not hot sauce- Ji^^i, } , hver into slices half an inch ^ick.aud lay upon the butter. Mince °he SrsW 1„H°«*'^ ^''L'r''- Sprinkle the ?!!f^.J"** onion, with pepper, on too Srr il® saucepan close^^d s2t in ^i fi!l"^'lf''*'* *?*«^- *^««P this wateTbi"ow the boiling-point for an Lur. Then let h t^l*^*^'"'^°""- Thelivershouldbyths hrbSjn^n'r^:?^''" ""* ^r^' '^ *h?hS nas Deen properly managed. Take it out wat«P''«'-."P°° 5 cha^fing-dish to k«p ^>^ve Ti?." • P"""" °'^' the liver and serve. The inner saucepan should be made D the whites of the eggs cut into rings. Stewed Potatoes, I thf^lnfn ?« ^^*°*'' • *="* '°*° quarters, and wat« h«?f o^^'i,*''*" "*'>'• Lay in cold water naif an hour, and cook in hniijno water until tender with half Snc^^nS Drain off nearly all the water; pepper and salt and add a cup of cold milt with a It /h5r°^"l?^?'""«"°"«dinflour. When Simm?'fi'' '*'?■ '° * ''"*« '^''oPPed parsley Simmer five minutes and serve The uota St,"f""'l°?' ^ allowed to b?eak so iKch as to lose their shape. Seymodr Pudding. * i cup of molasses. I scant cup of milk. i ^y °i '■^"°^' ^'^^ ">d cut in half. i cup of currants. i cup of suet, powdered ^^y«ispoonful of soda dissolved in hot l*w?fi'^°^"' '^"^'^ cinnamon and mace. A little sauce. "•»»»«, li cups of Graham flour. »h5*Jk ™°^*«»e?' "uet, and milk together, ^th ffo***' ?'*=*• ^°"'"' fr»'t- >*«" dredged with flour-at last, the soda. Beat hfrd five minutes before putting it into a but?er«i puddmg-mould- Boil two hours and a S Eat with butter and sugar. or until tender, in a little salted water Wh-« ?on or^h ''^*° '^' ^^''^ °^ cold fat^froXe IjTttterhWn^ri'; *'¥«r'& tablespoonfuls of shri^rf ~iA- " ^" '-^ *^° soakecf one houfin coW water vK°*v^ has dissolved, the soup isTeady fc *'" Steamed Turkey U. stuff we. dolh, ,„,„ „ha?^'y °'' ^"" half done, lift the pan and turnlf r»^^ * Cranberry Sauce THIRD WEEK. SUNDAY. BEEF AND BARLEY SOUP STEAMED TURKEY. NAPLES RICE PUDDING. CRANBERRY SAUCE. BOILED SWEET POTATOES. pumpkin pie. Beef and Barley Soup, Use the turr. nnorto ^t .^ t . day. SoakfiveWsUtabi^S^fSSw m cold water two hours, fioilhalf ^ hSS dL* oTsiewS 'crtSX'^' °^ *""' P'^^ must accomprnyTSlUr* ^^"""-^^^^ed. Naples Rice Pudding. boL1'in%S:rdav'l"r°'"*^ °f '"^^ "«^t half a chon^H ^ ^"P- °»°ce fine, add drippU froTfhetoooV.t ^^'''^'Poo^ful of to Zrl Sa veJ? httle hTP' T^ ?"* °° mer.butdo not Si fifL^' •'*'**^'"- ^im- one cup of riL in^'ough'^lteTXh';, °?f to cover it well. ShX ,7n ffnt^'*- '«^*^y ?*•»- waterknd i^ake on« h.*^"PP'.°«-P" °f hot TurnoTuponaSotd^sh • I'tif'^ *=°"«^«^- «.^r«. and easily madt " * ''^"^ «°°'* Boiled Swrrt p^^,-,--. Jyoil in their skins until soft to "♦h« * u • pare qu ckly, lav noon a flo! j • u .*°® ^'"'^^h - and 4rvehot. ^ ''^ '^"''' hotter each. .^^^^^^J^BK-MONDAY-TUEBDAY. Pumpkin Pie. 6 eggs. 2 quarts of milk. I teaspoonful of mace. of'nS^"'"' °' ^'°"*"°° ^d the same li cups of sugar cold, and send around a plate of chee^se with 58 ' !■ cup of milk. ' 3 eggs. 2 tablespoonfuls of butter 1 of sugar. 2 tablespoonfuls of flour I teaspoonful of salt Sir """"■"■ ■''■"■ «"°.^s Baked Potatoes. THIRD WEEK. MONDAY. GIBLET SOUP. TURKEY AND HAHC PEACH PICKrt«' '^°'"' PUDDINGS. PEACH PICKLES. BAKED POTATOES. FARINA CUSTARD. GiBLBT Soup. . Cut the giblets of your turkev intr, c.v pieces each, and stew, doily coJerS in a P":°f,^«ter until tender. StraTn^'t'the a^d i? vTh'^' '•«'»ains of yesterdays soup ana It you have any of Saturday's in the ffi Var^th^"! '""t yermicelKnd\dd n whicTthelVhV?"'^'' ^'^'^ 'he liquor t w'cn tne giblets were cooked RniT •.,, tte^mmenoStl^'" thegStaud wh^e feC^^Kt^ou^StlTaSiiSf'? wdnuT^^lPrn '^y- ^d - tVspoonfuf o ^d ir^e *"^°°" "^*^"P- 2°" "P once Turkey and Ham. tur^kev'wi'lf S'^'l^^f ' °^y°"^ «'«^ed suffice R^nH X^'-e* or/oir large ones will paShre,^ T**?*,*" *h? ''°«^y ^'t'J greased ward and ;h ^^^ ^^" ^"^'^""y- ^"' side down- Zfth^^^^J^^u^^ ''^- '° *»»« dripping-pan Bakeabo^Mh^°'''°« ^^*«^ '° the'^^bottS th7h»,S u^'^^"^''**"°^an hour, basting 2ea5e •'Sf'ln" "^S'^V^drip. with ilsowl ^ease. Ten minutes before taking it ud ho?duV*"n«^^'^ [«™"^« the ham toT' not dish. Dredorfi fh" "•^"— -j- -' • turkey wuh flour.and'basfe^witrbuuer'to ffaJou'ndT'"*'- ^•'''' ^•^'^ ♦•^^ •^^ CosN Puddings. Add to a can of sweet com, wK' "^'P^' ^^ *'^« '^ a moderate oven e^tirelv To^'tK ^.""^ P^^'^^ ^^^'''n ^'^S " hS- If **"?, *°P °^ ««ch. leaving a hinge at one side. With a small kHife make an incision in the mealy part of »hf potato,,-, e.. the heart, put in apWh oLlu and a bit of butter, replLe tL^flap of sit' and send hot to table. ^ ' Farina Custard. I quart of milk. 4 tablespoonfuls of fanna * 3 eggs well beaten. I cup of sugar. Vanilla essence— a teaspoonfuls I saltspoonful of salt. Heat the milk to scalding; stir :n the fanna which should have been preC°ousIv soaked ma little cold water for^an £ r^n° often ^%'T''«"'« fifteen minutes st"': th A°„ °', Tf ''^ ?'?* ^ '^npfnl and bea int.j Ritlnfo fl^t'^r^r^'PP"?^ "P ^'^l^ the sugar Put into the kettle, Ftir in salt and flavoni .i boil two minutes, and pour into a deepSg' Ea warm, putting a teaspoonful of swS fruit jelly upon the top of Lh sau^rfuMn THIRD WEEK. TUESDAY. PLAIN calf's HEAD SOUP. Ir^Zs^i^^s''' ' M'NCED CABBAGE. STRING-BEANS. BEETROOT SALAD. corn meal puffs. Plain Calf's Head Soup. Wash a calf's head (cleaned with the skin on) m three waters, and soak one hour ouaf 'nV'^iT ^''^° P"* °° *° boil in fiJe ?"" 1 °^-.'=°J^ ^^'e"" Cook until the meat -...-... ..„s?,y iroai tnc bones. Take out the head, remove the bones, and throw back into i?f f°T u"* *''^« three-quarters of the ^nn«7 V?*^* portions~for to-morrow's dinner Chop tlie ears and other refuse parts fine ; season with salt, pepper, onion sweet marjoram, a teaspoonful™ groS M tABRVART. cloves, and as iruch allspice—eren spoon- fuls. Mix all up well, return to the soup and boil down to three quarts. Mash the brains and make into forcemeat balls with raw egg, seasoning and enough flour to hold them together ; roll in flour and set in a cool place until wanted. Put two tablespoonfols of butter into a saucepan with two tible- spoonfuls of browned flour wet up with . .a>ld water, and stir tOKCther five minutes. ■• Strain the soup, put back two quarts over the fire, stir in the thickening of flour and butter, boil up and put in the forcemeat balls. Simmer ten minutes, add the juice of a lemon, and a glass of brown sherry, and Ipourout. The reserved quart of "stock" Is for another day's soup. Do not put the calfs tongue into the soup. It is indispen- sable in to-morrow's ragout. BoiLso Mutton. The best part for boiling is the leg. Put on in boiling water and cook, allowing fifteen minutes to the pound. Make a sauce bylaking out a cupful of liquor when it is nearly done, cooling it until you can take '?' cooking and putting in more as hot. ana a little salted. When it is tender all through, drain and chop quite fine seasoning wit!, salt, pepper, and a liberai portion of butter. Serve hot in a vegetable dish. String Beans. Slice, and pour over them a dressing of TUMgar, salt, sugar, made mustard, pepper, and one tablespoonful of oil to four of vinegar. Cover. k.nd let ill stand together for two hours. This salad will ke«> for a couple of days. Corn-Meal Puffs. 1 quart of boiling milk. 2 scant cups of white " com flour." i cup of wheat flour. I scant cup of powdered sugar. A little salt. 4 eggs, whites and yolks beaten sepa- rately. *^ I tablespoonful of butter. i teaspoonful of soda. I teaspoonful of cream tartar. i teaspoonful mixed cinnamon and nutmeg. Sift soda and cream tartar twice through the flour. Then, mix flour and meal together and sift a third time. Boil the milk and stir into it the meal, flour, and salt. Boil ten minutes, stirring well up from the bottom. Take it ofi; put into a bowl, add the butter and beat hard for three minutes. Let it cool while you whip the eggs light, Uien the yolk? and Sugar and spice together! Beat these it .o the cold niush, and lastly the frothed whites. Whij- all together faith- fully, and bake in greased Cups or small "corn-bread moulds." set within a steady oven. When done, turn oat and eat hot. breaking— not cutting— them open, and after butterin^; sprjnkUng with white sugar. THIRD WI K. WEDNESDAY. Marie's soirp. Open a can of string beans an hour before they are to be used. Cut thsm into short pieces when you are ready to cook them • tura off che liquor and cover them with cold water. Put into a pot with a bit of salt pork a little more than an inch square. Boil slowly until tender, strain, season with *^p'. J»"«i aerve hot. with the pork on top of the pile of beans. BsBTRoo-r Salad. Boil the beets until trader; ecrape deaa; drop into cold water for three minutes. RAGOUT OF CALF'S HEAD AND MUSHROOMS. MASHED TUANIPS. CREAMED POTATOES. TOMATO SOY. SPONGE-CAKE PUOTING. NUTS AND RAISINS. Marie's Sotip. 2 sweetbreads. 1 quart of soup jelly, left from yesterday's stock. I quart of cold water. 1 onion. iTunca Oi parsloy. 2 blades of mace. A dozen mushrooms. Pepper and silt. I tablespoonful of corn-starch wet up in cold water. THIRD WHBK-^WHDOTBSDAY— -THURSDAY. ;dnesday. m yesterday's Wash and scald the sweetbreads, and put ou to stew in the cold water. When they hrvt boiled slowly half an hour, salt, boil up aod skim. Take all the fat from the top of the cold soup-itock, and stir into the hquor already on the fire. Add the onion and parsley mmced, and the mace ; season to taste, cover and stew gently for one hour. Take out the sweetbreads and lay them where thej will cool quickly. Strain the soup return to the fire; put in a dozen mushrooms (yon can buy the French cham- ptgnons m canis) stew fifteen minutes; cut the sweetbreads into small squares, drop mto the soup; thicken with the com- st^ch wet with cold watw ; boil up once and serve. *^ ihis soup is very fine. Ragout of Calf's Head and Mushrooms. u.sJk^J'**'^"*^ *=*^^'' ^^*^' <^"^ >°to slices with the tongue. .,»L^*°.r''®°*^^ '°'*"'*''°°°»«' ""■'»«* those used for the soup. I sliced onion. Pepper, salt, and sweet herbs. i teaspoonful mixed mace and oiispice. Juice of a lemon. Butter or dripping for frying. Cut three-quarters of the calfs head— the best parts-into ne^; slices, also the tongue. Chop the rest, season with the onion, pepper and salt, cover with three cups of cold water, and stew gently down to one cup of gravy. Meanwhile fry the slices of meat in good dripping. Take them out with a wire spoon and put into the bottom of a tin vessel set within another of warm- not boiling-water. Cover and set over the *l t T w°' .*''*^* *°^ ^^ *he mushrooms in the fat left m the frying-pan. Drain and lay these upon the meat in the inner vessel. Time the cooking of the gravy so as to have U ready, spiced, and seasoned, to be strained not over the meat and mushrooms. Put on a tight lid and simmtr fifteen minutes never boiling once. Strain ofi^ the draw into a sauce-pan. Thicken, and let it boil up once. Add the lemon-juice, put the pour the hot gravy over all. Mashbd Turnips. Boil sf '*. drain and mash, pressing the water out well, return to ihe saucfpan! ST£:J;^dV' '^'^'^•'^'^^ Ore A MEED P0TATO88. -J^i"*^'"? *^®'°' '^^ ™ore nilk than wSS; S|PP'°«.!*P ^*^ "*"» » *"^*r fork. White atiU veiy hot. beat in the white of an r4 «gg;already frothed stifiBy; pile in a deep dish f^lS!*' """'^•'••d, within the oven, until a light crust b^ms to form on the top, but not long enough to injure the dish. Brush over with butter to glaae it, and serve. Tomato Sov Is an excellent "stock" pickle. For direc- tions for mafang it. please refer to page 488. Sponge-cake Pudding. 1 stale 3pong&«ake. 2 tablespoonfuls of sugar. 4 eggs, beaten light. 2 cups of milk. 1 tablespoonful of com-starch. wet op with cold milk. *^ Juice of one lemon and half the grated Slice the cake and lay some of it in the bottom of a buttered pudding-dish. Make a custard by scalding the milk, stirring into it upon the beaten eggs and sugar. Add the lemon ■ pour over the cake, put another layer of shoes; more custard, and so on untu the mould is full. Put a small, heavi^ p.ate on top and let all stand until the cus- tard IS soaked up. Cover and bake, half an hour, or until ttone throughout. Turn out upon a flat dish, sprinkle thickly with white sugar, and eat warm or cold. Nuts and Raisins. Crack the nuts, and sehct for table use tair bunches of plump, fresh raisins. THIRD WEEK. THURSDAY, POTAOE AU RI2. , ENGLISH PORK PIE. MOCK STEWED OV9TBRS POTATO BALLS. MIXED PICKLB8 LEMON JELLY AND LIGHT CAKE. POTAGB AD RlZ, In plainer English, rice-broth, can be achieved forto-day. with UtUe trouble, by the help of the liquor in which your mutton was boiled on Tuesday. Wash and soak a cup of rice m cold water. At the end of half an hour, add it. with the water in which It has soaked, to the mutton-broth, from which you must first take the fa* 1V>|1 ■= ^ slowly two hours, and should the wter sbi below the original level more than an inch replenioh with boilmg. In anoth* saocel pan heat a cup of milk thickened with a tablespoonful rfnce-floor. Season the mut- I ^•,7°*'» ***h pepper and parsley-it wUl I hardly need salt. BoiJup and skim, befon > 56 ntBRUABT. the parsley goes in.) Pour the ho*, milk over two beaten eggs, stir in well ; add to the soup in the kettle, and take instantly from the fire. English Pork Pib. 3 lbs. of Iran fresh pork, cut into strips as long as ypur finger. 6 large juicy apples, a tablespoonfuls of sugar. Pepper, salt, and mace to taste. 1 cup of sweet cider. 2 tablespoonfuls of butter. Good pie-paste for an upper crust, made according to receipt given for Thursday of second week in this month. Put a layer of pork within a pudding- dish ; season with pepper, salt, and nutmeg, or mace. Next a layer of sliced apples, strewed with sugar and bits of butter. Go on in this order until you are ready for the crust, having the last layer of apples. Pour in the cider,cover with a thick crust of good pastry, ornamented around the edge ; make a slit in the middle, and bake in a moder- ate oven one hour and a half. Should the crust threaten to brown too fast, cov^r with paper. When nicely browned, brush over with butter and close the oven door for a moment; then wash well with white of egg. Eat hot. You will find it very good, odd as the receipt ma^ seem. Mock Stewed Oysters. Scrape and drc^ into cold water a bunch of salsifj^ or oyster-plant. Cut into short pieces and stew tender in boiling water, a little salted. Drain o£f nearly all the water, and pour into the saucepan a cup of cold milk. When again hot. add a heaping tablespoonfnl of butter and a handful of fine cracker-dust, with pepper and salt. Stir very slowly for five mmutes, and pour out. It should be about as thick as oyster soup. Potato Balls. Mash potatoen with a little biitter and salt, and let them get rold. Th^..} work in a beaten egg. Make into br s about twice the size of a walnut, with lOured hands, roll them well in fiour.and f- /yellow brown, in good dripping or lard. Drain in a col- ander, and pile upon a flat dish. Lemor Jelly and Light Cake. 5 lemons— juice of all and grated peel of two. 2 large cups of sugar. 1 pa^ag^e of Coxe's gelatine, soaked in 2 glasses pale sherry. I pint of tailing ^ater. Stir sugar, lemon-juice, peel, and 8oa^,«d gelatine together, and leave, covered, for an hour. Then poor over them the boiling water; stir until the gelatine is dissolved; strain through a flannel bag. without press- ing. Add the wine, and let all drip, un- touched, through double flannel. IV>ur in- to a wet mould. In cold weather, or if set on ice, it will be ready for use in six hours. Pass a basket of light cake with it. THIRD WEEK. FRIDAY. LOBSTER BISgtJB. stewed chicken. rice croqulrtes. crab-apple jelly. winter squash. apple snow, ■^^a and macaroons. Lobster Bisque. I can of lobster. I quart of milk. I quart of cold water 3 tablespoonfuls of butter. \ cup of pounded cracker. I teaspoonful of salt. A little cayenne pepper. Free the lobster from all bits of shell, and cut up sm 11, tearing as little as may be. Put the water into a saucepan, with the salt and pepper. When boiling, stir in the lob ster and stew half an hour. Heat the milk in another vessel, and, when scalding, stir, in the cracker ar.d set in hot water for ten minutes. The lobster having cooked for thirty minutes, add the butter, and simmer five minutes longer. Then pour in the milk; mix all up well ; set for five minutes in hot water, and serve in a tureen. Pass sliced lemon with it. This bisque is delicious. Stewed Chicken. Prepare a fine young fowl as for roasting, with the exception of the dressing, which should be left out. En *ly in the day (if you have no gravy alread made) put on the feet and giblets to stew in two cups of cold water, with a httle minced onion. When the giblets are very tender, and the liquid has boiled down to one cupful, strain it and set aside the giblets io cool. Chop a quarter of a pound of pork, put it in the bottom of a pot, lay the chicken upon it ; pour the gravy over it ; cover tightly and set where it will heat steadily, but not reach the boil under an hour. Increase the heat, not allowing the steam to escape, for an hour longer, but it should not s'tew fast at any time. By this time the fowl should be thoroughly done. Remove carefully to a hot dish ; aeason the gravy, adding a little hot wate«- if needful; and strain oat the pork. A** \i giblets, chopped fine, stew fast for \ THIBD WBBg-~PKri)AY— SAAURDAY. Rich Croqdettbs. 3 CUM of cold boiled rice. I tablespoonftil of melted butter a eggs, well beaten, I tablespoonfnl lugar. A little flour. Salt to taste. ♦h}l°''''t'"lu*^*°'* •"«*f *o a cream, and these inlo the nee. Salt, and stir up with"e hffunr *.r°°lt P*"*«- Make into oval ?„ flLr °'^Z'*^ well-floured hands. Roll »r5 a"'' ^i. " ^«* «» « <™«. in sweet lard. Drain well and eat hot. Winter Squash. o„hV*' *•*''* ??* *'"» »««'J»- cut into strips, and lay m cold water, one hour. CookYn D£^r"* *i'"'« '^'' «»t«very«,ft whl^ a 5Lfo7'^Kl'J^P of water, and mash ^;Sn?ul7^s^„»J-LS4 s §rKd"^.lt,^°-<*"P'-v4.tabl^ Apple Snow. 6 fane pippins (raw). 2 cups of milk. 4 eggs. I cup of powdered sugar miKf^K"**"^** by stirring into the hot ^/.t l^^f ^"l*""' ^^"^ y°"'«'°f a" the eggs. and the white of one. and cooking, stirring constantly until it thickens. Let thisTc^f r^?Jl-! ^'* **^ i***^ '"K*""' Peel the apples, and grate directly into the mtringue. storing m at once that the coating of egg may prevent them from Aangin| colof Pm &e cold austard in the bottom of agSs S mlfe.*'' ^°°" "P°° '*• E^^ -- Tea and Macaroons. Pass after dinner in the dining-room, or send into the parlor. 57 Bunch of sweet herbs. 6 large potatoes, ^cup of oatmeal. Pe 'epper and sah. 6 quarts of cold water. ChOT, the vegetables and herbs; cut the meat fine, and break up the bOnes. Put the oatmeal to soak in a pint of water. Slice the potatoes, and parboil them in hot water for ten minutes. Add them then to the other vegetables, and put them all, with the Sr "i,^°e»' '°to a "onp-pot. with the water. Stew for four hours, until the hquor m the pot has fallen one-third. Strain through a colander, set aside two quarts of t aran/°V' to-morrow, after ^a'ng u^b A i "'""^ J^^ ■■«»* to the fire. Boil up and skim ; add the oatmeal, and stew shoSd'bu™!' '"'°"'*'* '''"'"^ °''^°' »•»' •* Mutton Chops and Tomato Puree. n«t^" ™k *'*'°P'' "'*?'■ trimming them fr«t ^ •J^b "' "^^ *■ ^'"'y leave the grid- iron, with butter on both sides; pepper and salt, and cover, for a few mitiutes, ma hot water dish, that they may take up the seasoning. *^ Make the (>uree by stewing in a can of tomatoes until almost dry, then seasoning, and stirring in a tablespoonful of batter rolled in tfour. Simmer three minutes, arrange the chops on their sides, overlapping each other inside of the curve of a flat dish THIRD WEEK. SATURDAY. AYRSHIRE SOUP. MUTTON CHOPS AND TOMATO PUREE. POTATO STRIPS. SWEET PICKLES BOILED BEANS. macaroni pudding. / Atkshire Soup. 4 Ibs.^lean beef. 2 Itiii^^marrow-bones well cracked 2 onions. 2 turnips. 3Malksofc«lery. . • — -""' w* vMv ^u« vo \Ji the fire thicken with browned gravy, season and boil up once. "««~u . Sweet Potatoes— B ub». Parboil, take uft the skins, and. half an hour before you take up your beef, lay the potatoes m the dripping-pan to brown, bast- ing them with the meat. They should be of a fine brown. Drain ofi the grease, and lav about tho ^eef when dished. ^ Baked Hominy. riia^JS^"' of c«ld boiled hominy (small a cups of milk I large teaspoonful of butter. The same of sugar. A little salt. 3 eggs. Work the melted butter well into the hominy mashing all lumps. Then come the beaten yolks; next, sugar and salt ; then, gradually the milk; lasUy the whites. Beat until perfectly smooth, and bake in a greased pudding-dish until delicately browned. Serve in the bake-dish. Cabbage Sa^ad. Chop a firm white cabbage with a sharp knife. A dull one bruises it. Make a dress- ing of two tablespoonfuls of oil; six of vinegar; a teaspoonful each of salt and sugar ; half as much each of made mustard and pepper. Work all in well, the vinegar going ta test and th»n beat in a raw 4g. whipped light. Pour over the salad, tossTp with a fork, and serve in a ffi' m dish. Arrow-root Podding— (Cold). *u ^ ^"° t*y ^PO°»^ls of arrow-root. Get tbe Bermuda if you can, or you may require 3 cups of fresh milk. 3 taolespooafuls of sugtf. I tablespoonful of butter. i lb. of crystallized peaches, chopped fine. Heat the milk to scalding, and stir in the anow-toot wet up with cold milk. Stir ten minutes, and add sugar and butter. Stir tove mmutes more, and pour out. When w!f I** ^' '^* ," *•** ^»*- Poor into » wet mould. Make on Saturday, and on oundav. turn aat nnnn £ AUl, ._ J ^:^ -_•<•. sugwr and cream. It is very '^JS^oS the milt, bat needs more sugar 1 ^^^^^ Coffee • Should be served but otaU. FOURTH WEEK. niAo CAKNBtON or BBKP. CHOW-CHOW. yPUBTH WEBK-^MOirPAY—TUagDAY. MONDAY. SOUP. PO«It AWD BEANS. POTATO 8TBW. pbach battbr puddino. Brbad Soup. A few raw beef-bones and trimmin«. en of yesterday. Bon*, hit. „«• »i.?_ spoken of yesterday. Bones, bits of skm gristle, etc.. left from Sunday's roast when ^"l* i2.? cut off the meat for the caHn^Un^^ I ptnt of stock. 1 onion. 2 stalks of celery. Bunch of sweet herbs. 4 quarts of cold water. setter, provided they are not mouldy or ■OUT, ' Salt and pepper. 3 tablespooQfuls of butter. «J5™*^'' *"* ^°°'^- ^^°P >"*^at and veve- tobies ;^t on m the water, aad boil slowly down toTtwo quarts. Strain the liquor ; iS t cool; take off all the fat. sea«)n aid rt turn to the pot with the stock. Boil up and skim; put m the crusts; stew, covered half an hour Tate it from the range and «/«! w the butter, taking out indissoluble bits Xhen simmer, m a vessel set within another of boihng water, half an hour *""'"«r As you will see. by a careful perusal of hese directions, the preparatioV of this ^ '■?rr?K"*V« ^<=t»anxpenditure of «^X. f ^' *''«'"«fore. that you will •• gather "^i^"'^..Tl'^r"''y« ^°*- nourishing, ^ wmforting dish of porridge, if it « wasf: j Cannblon of Bbbf. i rl,o« i**«® ™°2* ^'■°™ y°^"" c"Jd roast, and fh«?l*°*;.v^*'^° *«"• "^nd beat into i° Ad/oilf.f*5'"*^ *««' ''°'* ^J^* ^hite of one « 1 "!"*'"'** " ""'^'^ ''°^'^ ""ashed potato as you have meat, wet up with gravy md make, with floured hands!^into a &ng rollT three times as long as it is broad. It should thickly with flour, and lay in a greaaod bak,ne;-pan. Invert another one S^H? TaJ^^I"^''^ '* " *"^'°« bot on top and Mdes when uncover, and brown qufckly I Brush over the outside with white ^f^g " I 69 Potato Stbw. Jn St*" "I** *""* .*** Pot«toea into dice. Stew in hot water, with a slice of fat .«! wwlT JS^ranHif*^" P°'***» ^e^y tender, rtpper and if necessary, salt, and pour into bet^tf-PH'"*- "Th* "Stew" should SS De too liquid, nor yet stiff. Pork akd Bbans. This is a good, nourishiaa dish for Mnn day. and easily managed, ^ou ha^ iS* the beans on Saturday, /m a bake Hi!h S'ottf'^^r' 4 e"' '" the'middtt widf wh^*>'"'' ^'^ "^"^ tb"« inches wide, which you have parboUed in your Vnr^-^ T^'^P.?^" »"• taste of X stock and be itself the better for the tem porary association. Pour in a littk. hot Pepper aad bake, covered, for half anhow Remove the cover and brown. Pbach Batter Pudding. ,y^'^ ^L*^*" °' peaches— whole ones if you We them -aniTpour into the bottom of a buttered p^.ddii,g-d,3h before you mJS your batter Yhere should be jdS a™ enough to half cover the fruit ^^ . batter, take i quart of milk. 10 tablespoonfiils of /r*/ar«f flour 3 eg^s, beaten light. I tablespoonful of melted butter I saltspoonful of salt. .-?■** the yolks light, add the milk and salt S^^^'/IA^"*" « '^^J' made in tie middle of the flour. Finally stir in ItZ whites lightly, but not until yo^u have hJt the batter smooth. Pour over the pSS Sven^^fMetk ^^" '"^ P«t it'Tfhl Sr^fL^L^"' *™ ^°°<»' «»tting the Ifi, *^'** *.° ^"^P ^a™»- If you have not time to make sau e. eat with buttw ^d Hrft'- ^"^o'l-t the pudding st^aSr drawing from the oven, or it will f^ FOURTH WEEK. TUESDAY. CREAM SOUP. ROAST BREAST OF VEAL. STEWED TOMATOES. PLAIM BOILED POTATOBS. CELERY. (JhoW-cuow Should go wrotMd witb tkaeimmrhH. ESSEX PUDDINfl WTTQ TBt.« .. Cream Soup. 3 Um. loan veal. 3 beatea ogs. 2 blades ofmace. I ooion. M nOMWART. a quarts of water. a CUM of milk. a UblMpoonfuls of ric« Sour (or oom' sUrcb). P«pper and salt. Chop the meat and onion fine, cover with tha watar, and stew alowty three honra. Strain, cool and skim. Season and set h«ck °5j ? "'■•• "1 »P "d skim carefully , add the milk, and when hot, the corn-starch wet with cold watoi . As it thickens, take ont a cupfnl, pour upon the eggs ; stir ini the anup, and ake at once from the fire. Roast Brbast of Vbal. Make incisions between the »b« and the meat, and stuff with a force-meat of dry bread-crumba, chopped pork or ham. pepper, sweet marjoram, and one beaten egg. Save a litUft to thicken the gravy. Roaat slowly, P*"fiB oiten and copiously. Dredge at the last *ith flour, and baste well, when this has colored, with butter. Stkwbo Tomatobs. Stew a can of tomatoea twenty^five ninutea ; season with pepper, salt, a little sugar, and a tablespoonfnl of butter Cook five mmutes and serve. Plain Boiled Potatoes. Pare wry thin, and put on (after having lain half an hour in cold water) in boiling water. Cook fast until a fork will go easily into the largest ; drain off every drop of water, and throw in salt. Set back, uncowr- ed on the side of the range, or when they wiU dry quickly, yet not scorch. Cerve in an uncovered dish. Crlbrv. Wash, scrape, trim off the green tops, and tnrow aside for seasoning soups, vinegar, etc., the rank green stalks. Lay the better parts m cold water until wanted for the table, init into a tall glass or celery-stand. Essex Pudding. 2 cups of fine bread-crumbs. 2 tablespoonfuls of sago, soaked three hours in a little water. f of a cup of powdered suet. 5 eggs, beaten light. 1 cup of milk. I cup of sugar. I tablespoonful flour, wet in cold milk. Jib. of whole raisins, "plumped" by laying them in boiling water for two minutes. A little salt. .-Cook the sago in enouizh water to cover it until trader and nearly dly. Heat the milk and pour upon the beaten eggs and sugar, add the crumbs, beatitag into a good batter in a bowl ; then suet, flour, sago, and salt. Butter a mould thickly and lay the raisins, dredged with flour, in th« bottom and aklM. in whatever deaigns you fancy. Fill the mould with the batter— well beaten up at the laat— putting it in by cautious spoonfuls not to dislodge the raisins, which should be imbedded m the butter. Put on the lid of the pudding mould, and boil one hour, never relaxing the heat. Dip in cold water and turn out upon a flat dish. Eat with jelly sauce. Jbixy Sauce. i cup of currant jelly. a tablespoonfuls of melted butter. 1 lemon— juice and half the grated peel. i teaspoonful of nutmeg. I tablespoonful of powdered sugar. I glass of wine. I cup of boiling water. I teaspoonful Hour. Beat toe hot water gradually int > the jelly, and add the butter, lemon, J nutmeg. Warm almost to a boil, put in tin sugar, then the flour wet up with cold water. Boil up unce sharply : add the wine, and take from the fire. Set, closely covered, in a vessel of hot water until wanted. Stir well-^ -before pouring it out. FOURTH WEEK. WEDNESDAY. JULIENNE SOUP. VEAL AND HAM PIK. HALIBUT STEAKS, BROILED. SCALLOPED POTATOES. STBWBD CAULIFLOWER. PANCAKES WITH PRESERVES. Julienne Soup. 2 lbs. of mutton, and a like quantity of veal, with some beef-bones. 2 carrots. 2 turnips. Half a cabbage. 3 onions. 3 stalks of 6ZaM(;A«ti«t» /\rf'Kf> <.«Ut.;^y.f. and tomatoes, by deanii^, paring, and out- ting them into narrow stn{w abput two inches long, and as nearly as poskible of uniform size. Lay them in cold water for one hour. Drain very dry, and put them into a frying- FOUaTH WBKK-.WID1I.MAT--THUR8DAT. iDNESDAY. ke quantity of pan in which you have melted, but not cook- them over a hot are until thev art \, !^? w^.h the butter, but Tnot et'^h"/^ ^«*t^ Set aude lo u . kan veaul ««♦ wi»K;„ "*^'^*="i hot water. When thH'jS' hi^^b^iSf to .ri„ranrjr«Juir?i -•^'^" canbe takenjff. Ve^l'^L'Lrt'o ^ fire.ieaaon. boil upandikim adrfJL!.^ 5 :t?''L*^'?»',^'th the choppef*cabb*2^~* which should have been*^Srboutd thZ;: dra.ned-and the tomatoe.^cnrr-„ian Stew gently for one hour Serva wi»h .k vegetable, in it. " '*"'' **>« This will make enough soup for two davs unless your family be large. '^ ' Halibut STEAKs-iJaoiLao. Wash and wipe the steaksdrv Broil «... „ a buttered grid/ron. turningthen tie iS^ .r dS '\^T- ^""^^^ carefully to a chif n ' dish, and anoint with a mi.*!.™^* u 11 '^ -ah pepper, and a iTttfe remoHufce '""''• Always serve fish upon hot plates p„. potatoes, and no othe? vegetlbC wJh if*" ei Scalloped Potatoes. 3 cups of mashed potatoes 3 tablespoonfuls of mUk a tablespoonfuls of butter Yolks of four hard-boiled e/ws (Cut »».- Handful of dry bread-crumbs oait and pepper. Vbal and Ham Pie da?" p5f .ISX'"" **'?.^°^*^ ""^^ of yester- Sof";iU?p?k!n^l-ri^^^^^^^ iu. onion, a few spoonfuls of "S!f<^« Tn5 S?rl1;jsSSrth?c"ken?n: "^V^^^ spoonful of^w'nS SX « St thi'""; into small, even slic«« rt u"* *"® ^^^^ boiled ham^kS,>«^Jy°»'>*^«°<>cold by boiling in^Tr SlvJS °S,P"'"P?^ al«>, and lay Un ^tK^^.'^-.u^J'^* »»>>! •iuou a Slice ot hard-boiled ece"Fiii~X- -T? with alternate layers of ^a?fndh»™ '^"^ r^^^Sk^S-B^Se^ettr^^-^^^^ Stiwio Cauliflow*r. When your soup is about half done .n^ before vou strain tt, take out a cupfu? strain through a thin cloth, and put into '«..!^i oTburt ? • 'Pi: t'Lrf ''"••^"^' i;^!ir5?e^d'<[irk%'t-^«(rr iW Slk pi.lr^n'^'"' "'^"•y half a cup of , Se cauEK-;:. ^" "P -""■ ">d Pour oler , PANCAKES WITH Pr IIRRves. I p. II of prepared flour. Abou <• quart of milk A iiU! salt. Hj-J.iie yolks light, add the salt and two to cover the bottom of the nan nn i J ■pnad each upo. a »„( pU.e ud^fr S «.„», J ."• Spnnkle with powdered FOURTH WEEK^ THURSDAY. CHICKEN BROTH. ' * CHICKENS AND RICE. POTATO CROQUETTES BOILED SWEET POTATOES COLD SLAW— CREAM DRESSING. POOR MAN'S PLUM PUDDING. Chicken Broth. Draw, stuff, and truss a pair of chickena Se^l^r^T •"* '^l' P^cl'-'hread a?S qu*.is oi coid water, a little sJt».H '"'tk'*^ rhel'ri?/* ^^^^^ one hourt''boiliIJ''J they are of fair size. Do not cootfelf 17 pecially at first. Try S aforklf tW ^ take them up. butter weU. and set^a wSS 62 ranuAwr. place, covered. Take out a Mlpfal of liquor when tliey are tbree-quaitersdone, in which to cook your rice. Strain the broth after taking out the fowls, season with pepper and chopped parsley and put a^9ia over the fire. Take off the scum, as it rises, and boil hard fifteen mnutes. Then add a half eapful of rice, previously stewed soft in a very little water. Simmer a quarter of an P hour ; pour in a cup of milk in which has III been stirred a tablespoonful of rice-flour; bring to a slow boil, and pour a few spoon- fuls upon two beaten eggs. Return these to the soup, stir them in and take from the fire. Have ready the giblets and one hard- boiled egg chopped fine in the bottom of th9 tureen, and turn in the broth upon them. CfalCKBNS AND RiCB. Parboil a cup of rice in a little water. When it has taken it up, and is about half done, add the cupful of broth tajcen from the soup, seasoned well. Cook the rice slowly in it until done. (Always coc^ rice in & farina-kettle, and shake, instead of stirring.) It should absorb all the gravy. At the last, stir in a beaten egg, mixed with a tablespoonful of melted butter. It is besr to do this with a fork, and not a spoon. Make a low, flattened mound of the rice upon a hot dish ; remove the pack-threads firom the chickens and lay them on the top. Pass grated cheese with it. Potato Ckoqubttbs. To each cupful of mashed potato, add half a raw ^g, beaten, light, a little salt and pepper, and Judf a teaspoonful of putter. 9eat well. Make into oblong balls, or rolls, flour well and fry, a few at a time, in boiling lard, or dripping. Drain ofl' the fat and serve hot. Boiled Swbet Potatoes. Select those of uniform size, wash, wipe, and boil until a for*i will penetrate them easily. Skin, set in the oven a moment to dry, and send to table. Cold Slow— Cream Dressing. I small head of white cabbage, shred fine. I cup of milk, scalding hot. { of a cup of vinegar. I tablesfxranful of butter. , I egg. beaten light. I tablespoonfal of sugar. I even tablespoonful of corn-starch. I teaspoonfiif essence of cele.; . Pepper and salt to taste. over them the hot milk. l^?t into these the frothed «^, Put into a v. /;iiel set with- in another of hot water, add the corn-starch wet up with cold water, boil slowly until it thickens, and set aside. In another sauce- pan scald the vinegar ; pnt in the pepper and salt with essence of celery, and pour hot over the cabbage. Mix up well ; put back into the saucepan, and stir briskly over the fire until it is smoking all through, but not until it boils. Turn it into a bowl, stir into it the custard with a silver foric, nntil well mixed ; cover, to keep in the strength of the vinegar, and set it where it will cool sudden- ly. It is very fine. Poor Man's Plum Pudding. 3 eggs. I quart of milk. Small loaf of stale bread. I tablespoonful of sugar. i lb. seeded raisins, cut in two. Cinnamon to taste. A pinch of salt. Butter. Slice the bread and cut off all the crust. Butter thinly and lay in order in a well- greased pudding-dish, strewing each layer witfl raisins. Heat the milk, put in sugar and salt, and ponr over the beaten eggs. Lay a heavy saucer upon the top of the bread and soak with the custard. Let all stand half and hour, then set in a dripping- pan of boiling water, cover closely, and cook one hour, keeping the pan full of water at a hard boil. Turn out and eat with liquid sauce. FOURTH WEEK. FRIDAY. WEDNESDAY'S SOUP. BOtLBD COD. cbickbm pavbs. chbbse fingbrs. mashbd f«tatobs. mashed turnips. swpbt potato pudding. Wednesday's Soup. The Julienne soup which, as I stated in the r<>ceipt for making it, was sufficient for two days, will have kept perfectly well in the refrigerator, or in any cold closet. You have owonlvtowarm it over — not quite to the boil, and it will be even bettet than apon the first day. It is wise, sometimes, to skip a Say with a rechauffe, for fear of wearying those for whose comfort your billa-oi-fare are made up. Boiled Ood. fitted neatly to the shape, and boil in salted water (boihng from the Srst) .allowing about fifteen minutes per pound. Unwrap care- fully and pour over it a sauce made ihus : »„i!fu* ^^^^ *^P °f »>«Jk and as much wat..r beaten eggT^pftback in?f 1^ "P"" **° and stir fnr ««; • '°*° "•« saucepan Chicken Patbs. with two cups Sild wSer'^Sd V""^P" to one cup of btoZ cf, ' .u • '*®* ^o^n shells, having t^en^hf*" *. " **?• P"*«- a^ge upon^&S4'Sl^°? ^Uhin^'^Si open oven until they are sent to tsSe " Chebsb Fingers. Sweet Potato Pudding. 1 't>. parboiled sweet potatoes. i cup of butter. i~"'««8' i cup of white sugar. I tablespoonful of cinnamon FOURTH WBEK--rail>AT— SATURDAY. 6a FOURTH WEEK. SATURDAY. ,„«^ ""*" *"** celery skip. JUGGED PIGEONS ^J^J SPONGE-CAKE FRITTERS. Bean and Celery Soup ^i:!*.^ potato* get entirely r^u ^- j potato i/bydeSS to J?Sh?- ^•** *^ febrand/lSSTThr^hiftf^^Sl^ ^ buttered dish, and .at c5d ^ " * T iV^^Vk 7 . ""'*°*' soaked all night J^bunch of celery-the blanched Salks 5 }J°J?»" pork, cut into strips. 1 lb. of beef— lean, also rut up. 2 tablespoonfuls of butt Pepper. 5 quarts of water— cold I Onion, minced. Cover beans, meat, onions, and half »!,« celery cut into bits^with the wSer Md hS? &"Ufh"«°{,"*''^ ''quid^JSuSdo'S "lira. Kub the beans id celMV thrn..™t, - fine colander into the soup. Sura to^^^h! fire, season with pepper ikt in Ihl^ ^^% Jugged Pigeons. this into a pot of boilZ wat^*' *°?/'W Mh2fni^'r'Slooa\TS thepigeons."^bov^li„*"idTJinX hot water ten minut^befor« sei^^. ° ** Shred Macaroni. taoi«.tH>ouiui of butter B»»a'«nr.V«- ="" » ^jj^ a»«>uca«ese. Serve m a deep 64 MAfiCH. Brussels-Sprouts. , Wash and pick over very carefully. Put on in plenty of boiling water with a little salt, and cook fifteen minutes after the water begins to boil anew. Drain well and pile upon a dish, with drawn butter poured over them. Sponge-Cakb Fritters. 8 penny sponge-cake— very stale. I cup of boiling milk, with a pinch of soda stirred in. 4 eggs whipped light. I tablespoonful of flour wet up in cold milk. ^ lb. currants, washed and dried. Roll the cakes into fine crumbs ; pour over them the hot milk, with the soda and flour stirred into it. Cover for fifteen minutes, then beat until cold. Add the whipped eggs — the yolks first, then the whites ; finally, the currants dredged with flour. Beat all well. Drop in great spoonfuls in boiling lard, trying one first to be sure that the bat- ter is of the right consistency ; drain quickly in a hot colander ; sprinkle with powdered sugar mixed with nutmeg, and serve hot. MARCH. FIRST WEEK. SUNDAY. MUSHROOM SOUP. ROAST DUCKS. SAVORY SCOTCH PUDDING. SPINACH IN A MOULD. GRAPE JELLY. GREEN PEAS. TURRET CREAM. COFFEE. Mushroom Soup. 3 lbs. of knuckle o^ veal, well cracked. I onion. "* Bunch of parsley. A slice of nam, or some ham or salt-pork bones. 1 can of French mushrooms. 1 tablespoonful of butter. 2 tablespoonfnls of flour. 2 beaten eggs. Pepper and salt. I cup of milk. 4 quarts of cold water. Crack the bones and mince the meat, onion and parsley. Cover with the water, and boil gently three hours, or until the stock has diminished one-half. Strain, Krki] llrk anA *]rtvn AAA aUa Msnak^ QAflSAtl rooms, drainM from the can liquor, uid sliced. Stew twenty minutes; put iu Iho milk, the flour, wet up in cold water, and when it thickens, beat a cupful into the whipped eggs. Stir into this the butter, return to the soup, let it almost boil, and pour out. To thiB lovers of mushrooms this is a delicious soup. Roast Ducks Draw. cleaA and wash a pair of ducks- Stufi' one only with a dressing made of bread- crumbs, the hard-boiled yolk of an egg, a little minced sage and onion. Rub the inside of the other vnth melted butter, pepper and salt. Many do not like the taste of onion and sage, while others do not enjoy roast duck without the flavor of these condiments. Put the fowls into the drip- ping-pan, pour a cup of boiling water over them, and roast about an hour, basting frequently. At the last, dredge wdth flour, and baste with butter; then brown. Chop the giblets fine, pour the fat from the top of the gravy into the dripping-pan, thicken with browned flour that which is left, and stir in the giblets. Green Peas Have, from time immemorial, been the adjunct of roast ducks. As the best substi- tute to be had at this season, open a can of preserved green peas— the French cans are best; let them stand an hour to get rid of the airless taste that is apt to cling to canned vegetables; ponr off the liquor; cook twenty minutes in boiling water, a little salt ; drain dry, and stir up in them .? teaspoonfui of butter, with pepper to yo liking. Savory Scotch Pudding. I quart of milk. I cup of best oatmeal, soaked all night in cold water. I cup of gravy. 4 tablespoonfuls of bi%ad-crumbs. I tablespoonful of butter. 3 eggs. Pepper and salt. Wnen your soup is ready to strain, dip out a cupful and set by to cool. Take off the fat and stir into the soaked oatmeaJ. Mix up well ; put in a farina-kettle with boiling water around it, and add by degrees, as it thickens, the milk heated to scalding. Wheq^ all is in, salt and pepper to taste and cook fast, stirring often, ten minutes. Take from the fire, and let it cool. N. B. If you have the gravy, all this can be done on Saturday. When cold, beat in the butter, melted, T?'_rirs;iig VtT* :X11 XI2C lUtu^o SSG iSKl^K luc skhi from the top. Beat in the whipped eggs, working up fast and hard. Pour into a buttered pudding-dish ; bake, covered, one hour, then brown. Serve in the bake-dish. ihrooms this is a soaked all night in gravy, all this can Spinach in a Mould. Pick over carelully. clip off the stems and put on the leaves in boiling water with salt stirred in. Boil hard fifteen minutes wSn done, dram, pressing out all the water Chop fine ; put back into the saucepan with P}^^? °^^?*^'«r-a large spooa/ul for a good dish-a little powdered sugar, salt and pepper to taste. Stir and toss until very hot press hard into a mould wet with hot water, and turn out with care upon a heated Turret Cream. I quart of milk. I package Coxe's gelatine. I heaping cup of white sugar se^arSy.^'^''° ^'^^'' ^*^''«' "^^ y^l^s i lb. crystallized fruit. Vanilla flavoring. npK® °f a lemon in which half the grated peel hai. been soaked, then strained out Soak the gelatme three hours in laree cup of cold water. Scald the milk, st ^fn I-f .^"Sa'"' and when this has melted the four out h!V/ VTu *^'- ^'^ fi^« °>^°"tes! pour out half of the mixture into a bowl and add the whipped yolks to that left ii' the saucepan. StTr one minute. aLd a^ from he fire. Flavor the yellow ^latinl with lemon-the white with vanilla As TA *,', ^'J" r"°^ ^^Sins to congeal whip litf; »t »^^^ '''??«** whites into it ^ iJfl^ * *'^«' '^"'1 a Dover egg-beater Add th« rest to the white gelatine in the same manner, whipping elch in until it untU berth are heaps of •« sponge." Wet thf T^^ °< ^ ,tall fluted mould with water, and of?h-^* '° ^* ''°"°»' '=J°«« to th« outside of the mould, a row of crystallized cheiries Jn H-P"* >° a layer of the white mixture aSrir.ll' *'^°"' .*° **>« °«*»*d«- strips of apncots or peaches ; then a layer of yellow Si untiMhi'^''" ^'^r °^ *=»'«'•"««• ^d so 03. until the materials are used up Do n^fnT •^*l"'"^^y- Next day. dip For one mstant in hot water, and invert dpon a flat FIRST WEEK— SUNDAY— MONDAY. FIRST WEEK. 6S Coffee. Pass with light cakes or sweet biscuits. MONDAY. TOMATO AND BEAN SOUP HAM AND EGGS. FRICASSEE OF D'ICK STEWED CORN. ^JJLAZED POTATOES? queen's PUDDING.' Tomato and Bean Soup. h^?r^/ "° °' tomatoes; take out the smi n1l""P^ P.°'"*.!°°'' •="* "P tl^« rest in lS^Pr/\^°'* ^^^' to a boil before adding the beau soup set aside from Saturday. Simmer all together for haK hour, season to taste, and pour over the dice of fried bread you haVe puHn he bottom cf the tureen, ^ Ham and Eggs. Pour a little hot water in a fryine-Dan if cook the slices in it ten minutes. Let h7m Sntir."^*^'^^ T^'^- ^^ '° their oinfS edJi t^^^^"-. throughout and crisp at the edges. Dram the fat from them and arrange them upon a hot dish. StSn^a fat return to the pan. and fry the e^ra without turning, but the haL in nfS slices, lay an egg upon each. andTerle. Fricassee of Duck. Cut the meat from the bones of yester- slt^iL^^A'^^^f"^ *^« joints neatirS I S «?^ ^ ^""I^*' «to- Crack the ske eton ^r^-% "°^. P"t.it. with the skin, stuffing and gristly bits, into a saucepan. Covw I wuh cold water, and stew until a cupfuTS good gravy is extracted. Strain and season this;^ut in the sliced duck. Set within a tSinne-Ur''' ^"1 ^"°« '^^ contents of the moe- saucepan almost to a boil. Add a m/n.t ^^ ^°^ "*ter, covered, for five minutes. The meat must not actually S Stewbd Corn in?Ppu?fMlf°™' *° "^^^^ b«fo" cook- ing It. Fut It into a satjcepan when vou ar« ready for it; cover with boiling wate° and milk a mnJ trJf ' ■ ^°''^'' *^^ ^"^ ^ith hot muK, a little salted ; set within a vmjwI nf k^i. water, and cook for half an hou^r Inti tender. Stir in a tablespoonful of buS cut into thirds, each roiled in £ur ; SS i*°.?^_'P".^«?' pepper, and turn into L din t-urcicu UlSO. f Glazed Potatoes. Parbon them in their'skins; peel auirW« oven '\L" **•' dripning-pan J^L^T^t oven. As soon as they fiegin to ■■ cni»t ■• over, baste with good^drip'ping or SSter. t 66 MAROH. P la Repeat this three times until they are of s glossy brown. Eat hot, Queen's Pudding. 10 fine pippins, pared and cored. i lb. macaroons, pounded fine. 2 tablespoonfuls of sugar. i teaspoonful cinnamon. i cup crab-apple or quince jelly. I tablespoonful of brandy. I pint of milk. I tablespoonful corn-starch. Whites of 3 eKgs. A little salt. Put the apples into a buttered pudding- dish. Fill this half full of cold water ; cover closely and bake until a straw will pierce them. Let them stand, covered, until cold (Do this on Saturday.) Drain oflf the water the f'ly you mean to use them. I-ut a r^joouilul of jelly and a few drops of brandy into each apple. Strew with cinnamon and sugar. Cover and let them stand while you scald the milk, and stir in the macaroons, the salt and the corn-starch wet up in cold milk. Boil for one minute. Take from the fire, beat up well, and let it cool before' whipping in the frothed whites. Pour this mixture over the apples and bake half an hour in a brisk oven. Eat warm with a sauce made of the water in which the apples were stewed, well sweetened and spiced a tablespoonful of butter, rolled in flour and the beaten yolk of an egg. Hsat the liquor, sweeten and season ; thicken with butter and flour; boil up ; pour gradually over the ^K. and set in hot water until it is needed. tlRST WEEK. TUESDAY. GERMAN SAGO BROTH. BEEFSTEAK AND ONIONS. FRENCH BEANS GARNIS WITH SAUSAGES. HOT SLAW. hastv farina pudding. German Sago Soup. 3 lbs. knuckle of veal, well cracked. 1 onion. 2 stalko of celery. Some pork bones, if you have them. Bunch of sweet herbs, minced. 4 quarts of cold water. Pepper and salt. I of a cup of German sago, soaked two hours in cold water." Chop the meat, celery, herbs, and onion, and crack the bones. Cover with the water. and cook slowly three hours, or until the meat is boiled to shreds. Strain, season. boil up and skim well, put in the soaked sago and cook slowly half an hour. Tie sago should be entirely dissolved. Beefsteak and Onions. Broil your steak as usual. Fry in a little butter one onion, sliced, until brown. Strain It out, and when your steak is done, and laid upon a hot dish, pour the butter in which the onion was fried over it. Add pepper and salt, and the faintest suspicion of made mustard, turn over it a hot cover and let it stand five minutes before serving. French Beans Garnis with Sausages. Open a can of •' string" beans, cut in short pieces, cover with boiling water slightly salted, and cook tender. Drain well] stir in a tablespoonful of butter, a little pepper and salt, and heap upon a hot dish Surround with sausages, in cakes or in ^ases, fried in their own fat, and drained from the grease. Serve hot. Hot Slaw. I small, firm head of cabbage, shred fine. I cup of vinegar. I tablespoonful of butter. 1 tablespoonful oi ■sugar. 2 tablespoonfuls of 3our cream. J teaspoonful of made mustard. I sahspoonful of pepper and the same of Put the vinegar, and all the' other ingre- dients for the dressing, except the cream, in a saucepan, and heat to a boil. Pour scald- ing hot over the cabbage; return to the saucepan, and stir and toss until all is smok- ing again. Take from the fire, stir in the cream, turn into a covered dish and set in hot water ten minutes before you send to the table. Hasty Farina Pudding. I quart of milk. 4 tablespoonfuls (heaping) of farina, previously soaked in a little cold water for one hour. X tablespoonful of butter. 1 teaspoonful of salt. 2 eggs, beaten. Scald the milk ; stir in the salt, tli-^n th* soaked farina, and cook steadi: , (?:wavs in a fanna-kettle) three quarters of an ijour. r.ua tnc Duttci , take a cupful of the toilinn mixture, and beat into the whipped egKs Put back into the saucepan, stlTfor two mmuteai and pour into a deep, open dish. Eat with milk, or cream and sugar! ige, shred fine. FIRST WEEK. WEDNESDAY. ba:ced soup, devilled lobster. • wfj'"'^'' '^ "-^ "°°^- «AKED CELERY. I^POTATOES AU GRATIN. WITH VERMICELU lemon pudding. Baked Soup. 2 lbs of lean beef, cut into dice. 3 stalks of blanched celery. 2 turnips. Handful of chopped cabbaee I onion. 1 carrot. 2 roots of salsify, cut small. Chopped parsley. mitulS."^"''^' P'^^^^^'y '^"«d for fifteen J can of tomatoes, cut up Pepper and salt. I quart cold water. Prepare beef and vegetables early in the day ; mix all up well, and put into a strong earthenware lar. with agSod cover of thf same material. Coat thil top thickly with a stiff paste of flour and watertoexclude the fil'-.^'^KM ■ '° '^^ °^«° f°' "'^ hours, oici frn™ ^^''l;.8«ase the paste to prevent it from scorchmg or cracking. It is also we io^w'''^^^'V^"PP•°« °' bake pa^of boihng water. Serve without straining. Devilled Lobster. I can of preserved lobster. 3 tablespoonfuls of butter! 4 tablespoonfuls of vinegari i teaspoonful of made mustard A good pmch of cayenne pepper Boiled eggs for garnishing. Open the lobster-can and empty it into a bowl an hour before using it. MVce evenly Put vinegar, butter and seasoning into a saucepan and when it simmers, add the lobster. Cook slowly, covered, half an hour stirring occasionally. Turn into a deep dish, and garnish with slices of egg Eat hot with buttered Boston crackers Calf's Liver a la Mode. 1 fine, fresh liver. * !'': f*^* P°'"'f' cut into lardoons. 3 tablespoonfuls good dripping. 2 sliced onions, small ones, 1 tablespoonful of Harvey's Sauce 2 tab!esDOGnf!i!!i r-.f t.-j-s.-'.-i" I teaspoonful mixed spices i^jablespoonful sweet herbs, chopped. ^nM '"V?^ "''^'■' "''<* ^^^ half an hour in cold, salted water. Wipe dry and lard wilh _PmST WEEK— WEDNESDAY. 67 s?de?^plt H?"°^'°« '' toproect on both fn ffrv- ^"PP-J,°«'.°°'°°' '^e'^bs, and spice •n a frying-pan. Put in the liver and fry both pan'Idl';^* '^'"^"' ^"™ ^" 'ntoa^auce pan, add the vinegar, and • ter enough to cover. t; put on a close lidanc »tew gently one hour and a half. Lay the liver on a^hot disS add the sauce to the gravy, strain it thicken with browned flour, Soil up ; pour half ove? t^he hver. and send the re^st Sp in a sauce- Baked Celery. Cut two bunches of celery, the best .stalks only, into inch-lengths, and^ stew in boning ^Tff r ^ ^'."'^ '^*' f"'- *«° °>i°»ites DrS off the water, and add a cup of milk a tahlP ?l?t?/n"'°^ butter, rolled t^hfckTy in flour a" « ,?fPPr *°*^ '*'*■ Simmer three min! bowl i ."■ ^r"S«' ^""^ P^""- '"'^ ^ shallow bowl to cool. Butter a bake-dish. strew the bottom with fine bread-crumbs. When thi celery ,s almost or qu te cold, beat into it two eggs, and pour into the dish Strew bread-crumbs thickly over the top. turn I nn plate overall, and bake twenty minuTes Remove the cover and brown. Potatoes au Gratin. with Vermicelli. Mash the potatoes as usual, with butter T^;^^f ^^'a ^'"^^'b into a hillock uS a pie-plate and stew with a handful of t«r- micelf, broken small, cooked soft "n £iS water, a little salt, then drained perfect"? dry and spread out to cool. Brown auTn a quick oven, glaze with butter, slj to a hot dish, and it is ready. ^ Lemon Pudding. beaten "rn'ootr'^"' '^'"''^ ^° "^*-' ^^ ^ Juice of three lemons and half the grated I cup of molasses. A pinch of salt. I tablespoonful of melted butter Pie-paste for shells. th?i°Pi,*''l?."'P°(*''e lemons, leaving out the thick white veal, very fine ; stir into the cnisbed crackers, with'lthe butter and slu Pht «»L°?°^^'?*' '^° *bis, gradually, with V %tw - ith the stuffing. Secure the meat into a goo(J shape with skewers, and cover the top and sides with thick foolscap paper, binding it with strings. Grease paper and strings, put the veal into your dripping- psL'i with a cup of hot water, and bake, bas';ng the paper now and then with drip- ping, to prevent scorching. At the end of an hour, take out the meat and remove the paper. Pour ofif the gravy, carefully setting It by ; return the meat to the oven with a cupful of mt'M in the pan instead of the gravy. Baste with butter, lavishly, once, — after- wards, and often with the milk as it heats. Roast, not too fast, nearly an hour more, or until your meat is tender. Should the milk evaporate too rapidly, add a little hot water. Indeed this is a wise precltution against scorching. Take up the veal, Sicken the ara.yy left in the oven with s. tablescooiK ful of butter rolled in flour, salt, and peppe*- heat carefully that the milk may not " catch, and pour some over the. meat, serving tL rest m a boat. Veal cooked in this way ii. very nice, but requires much attention et the last Baked Tomatoes. Strew the bottom of a pie-dish with fine crumbs, having greased it first. Dr?u;. a.'I much of the liquor from a can of torrirxoes,. add it to the soup, pour the tomaf a n\><.x ttfc crumbs, season with pepper, s ,n, ni-.d buuer ; strew more crumbs thickly v or tio top Bake, covered, twenty minute: thm brovn. Kidney Beans with Sauce. Soak the bean^ cv^might, Phe next c'ay boil them until solr ■, salted water Drain this off. Strain t;, s .«t gravy taken from the rojii; veal— b.;,.it uru ; 8 t»|K.v per, iSiU, ra:d iickly over iho ninute ihrm lAUCE. The next duy vatCT Drain vy taken from nilk is subit a tabl-^' poon- 8m?Il onion , treix thfoii.^^ or * aru ; 8«?a- itt i; ".hopiK: i .■intuv';r fifvaet. off half of the lish. our. Fbiiifermilk; sol J iih hot lally irio the suet and salt loil in a but- sf the grated to thfe sugar, d lemon and set aside to FRIDAY. SAPBjBUy ter* ..viugh iKh qnart \ ii^.-'- in the ' . ' bay . ruffle, which should be about five minutes after they reach the boil, strain ofif the soup. Have in another vessel as much boiling milk as there was oyster liquor. Pour the oysters into a hot tureen, put a large spoon- ful of butter upon them ; when it melts entirely, turn in the milk. Stir in well, add tne hot soup, cover, and serve with sliced lemon and crackers. Brown Fricassee of Chicken. Toint the chicken neatly, and lay in salted cold water half an hour. Cut a quarter of a poiradofsalt pork into strips, and fry in good dripping. Strain it out, skin the cbicken as far as possible, and fry in the 5«me fat, with a sliced onion. Chop the pork fine and put into a saucepan ; next, the onion; at last, the fowl. Sprinkle a tea- spoonful of mixed allspice and cloves over all, pour on cold water to cover them well put on a tight lid. and stew gently for an hour or more, until the meat is tender. Arrange the fowl upon a hot dish ; strain the gravy; season to taste with pepper, salt and parsley ; thicken with browned flour ' boil up once ; pour over the chicken ; cover' and l(;t all stand for five minutes before ser- ving. Ladies' Cabbage. cloves upon this; then more apples, etc baki ^^^^ *^ ^""' ^°^®'" "^*^ *^^'' ^^ Eat barely warm, with sugar and cream. FIRST WEEK. SATURDAY. A PLAIN SOUP. BREADED MOTTCN CHOPS. MILANAI9E POTATOES. CURRANT JELLY. GREEN PEAS, COCOANUT SPONGE PUDDING. Boil a firm cabbage in two waters. Drain then set aside to get cold. Chop fine ; add two beaten eggs, a tablespoonlul of butter pepper salt, and three tablespoonfuls of milk. Stir all well, and bake Wown in a buttered puddmg-dish. Eat very hot. Potatoes au Natural. Choose those of uniform size ; put on in their skins, in boiling water. When about half done, check the boil suddenly by a cup- ful of cold water. This is said to make old potatoes mealy. Boil again until a fork will pierce them. Drain off the water ; sprinkle with salt to make the skins crack, and dry out m the uncovered pot, on the range, for a few minutes before peeling. Sliced Apple Pib. 1 lb. of prepared flour, fib. of butter. Ice-water to make stiff dough. Chop half of the butter into the flour. Work up with ice-water. Roll out thin ; baste all over with butter, and sprinkle lightly with flour; fold closely into a long roll ; flatten, ind re-roll as thin as at first ■ then baste again. Repeat this three times.' oet the last roll m a cold rslara f-.r s-- ^--~i an hour. Roll otit, a~nd Ime Two buttered pie-plates, reserving enough for upper crusts. fare, core and slice juicy pippins ; put a ayer within the crust ; spiifnkle War liberally over it, strew half a doze^ whole A Plain Soup. 5 lbs. shin of beef. 2 stalks of celery. 2 carrots. 2 onions. 2 turnips, ^" 5 quarts of water. 2 tablespoonfuls of tomato catsup. i cup coarse corn-mea' Pepper and salt. I cup of boiling milk. Slice the meat and crack the bones Cut the vegetables into strips and fry the onions in good dripping. Then put all. with meat and bones, into a soup-pot with the water Cover and cook gently five hours. Strain the liquor from the shreds of meat and rub the vegetables through the colander Sea- son and set aside half the stock for to- morrow. Put that meant for to-day into a soup-kettle ; season and boil up for a min- ute. that you may skim it ; tljen add the corn-meal, previously scalded with a cup ot boilmg milk. Stir in well, and simmer hall an hour before adding the catsup and pour ing into the tureen. *^ Breaded Mutton Chops. Trim the chops from fat and skin, leavinjj a bit of bone clean at the end of each Beat up a raw egg ; dip the chops in this— havinij peppered and salted them; roll in cracker- dust, and fry brown in good dripping or sweet lard. Drain, and arrange in rows upon a hot dish, the large end of each over- lapping the small end of the next. Garnish with parsley. Milanaise Potatoes. 12 boiled potatoes. i cupful of gravy left from yesterday's zncasifee. J uiCc of iiaif a lemon. Yolks of 2 raw eggs. 4 tablespoonfuls of dry grated cheese. i cup stale bread-crumbs, I tablespoonful of butter. Pepper and salt. 70 MARCH. '^ff" Hea|, and strain your gravy. Put into a saucepan with the seasoning, butter, and lemon, bring to a boil, and stir it into the beaten egg. Slice the potatoes ; lay a row within the outer round of a neat pie-plate. (I hope you have one with a silver stand for the table.) Pour a few teaspoonfuls of sauce upon these; lay another and smaller row inside of the first ; more sauce, and so on. until you have a low cone of sliced po- tato ; pour sauce over all, coat with the bread-crumbs and cheese, mixed together • pepper and salt, and bake twenty minutes in a quick oven. Green Peas. Open a can of green peas ; turn off the liquor and cover with boiling water, a little salt. Boil fast until tender ; drain well ; stir in a tablespoonful of butter ; pepper and salt, and serve in a deep dish. CocoANUT Sponge Pudding. 3 cups of stale sponge-cake crumbs. 2 cups of milk. 1 cup of grated cocoanut. Yolks of two eggs and whites of four. I cup of white sugar. 1 tablespoonful rose-water. A little nutmeg. Scald the milk and beat into this the cake-crumbs. When nearly cold add the eggs, sugar, rose-water, and lastly the co- coanut. Bake three-quarters of an hour in a buttered pudding-dish. Should it brown too fast, cover with white paper. Eat cold with white sugar sifted over it. SECOND WEEK. SUNDAY. TAPIOCA SOtJP. ROAST BEEF AND POTATO BALLS. SLICED SWEET POTATOES. GHERKIN PICKLE. cauliflower au gratin. southern rice pudding, meringued. Tapioca Soup. Take the fat from the stock reserved for to-day. Bring the soup to a boil and stir in half a teacupful of ■• grained " tapioca. which has been soaked three hours in a little cold vvater. Add also seasoning, if needed; simmer half an hour and pour out. Send around grated cheese with it. Roast Beef and Potato Balls. When your beef is about three-quarters dcuie, pour nearly ail of the gravy from the dripping-pan. Have ready some mashed potato worked smooth with a beaten egg. pepper and salt, then lAade into balls and rolled in flour. Place them in the pan around the meat and baste until well browned. Serve in the same dish with the beef. Sliced Sweet Potatoes. Boil in their skins until a fork will go easily into them. Pare and slice with a sharp knife lengthwise; fry lightly and quickly in good dripping, or butter; drain off the grease, and serve hot. Cauliflower au Gratin. Wash the cauliflower, cut off green leaves and stalks, and divide into neat bunches. Boil in hot water, salted, until tender. Drain well ; dip each piece in melted butter, and strew thickly with fine, dry crumbs, mixed with pepper and salt. Arrange flower end uppermost, in a pudding-dish, and brown the crumbs upon the upper grat- ing of an oven. Serve in a vegetable dish, and pass a boat of drawn butter with them. Southern Rice Pudding— Merincued I qt. of fresh milk. 1 cup of raw rice. 2 tablespoonfuls of butter. ^ I cup of sugar. 4 eggs beaten light. I teaspoonful grated lemon-peel. A pinch of cinnamon, and the same of mace. Soak the rice two hours in the milk. Simmer in a farina-kettle until tender. Rub butter and sugar to a cream. Beat up the eggs, and whip the mixture into them while the rice is cooling. Stir all together ; flavor, and bake three-quarters of an hour in a buttered dish. If baked too long, the cus- tard will break. So soon as it is well set in the middle of the dish, draw to the oven- door, and spread with a nuringue made >i" the whites of three eggs whisked stiff with one tablespoonful of powdered sugar and juice of half a lemon. Close the oven-door, and brown delicately. Eat cold. Make it on Saturday. SECOND WEEK. MONDAY. hasty soup. larded beef. stewed parsnips. browned potatoes. made mustard, " brown betty." tea and albert biscuit. Hasty Squp. The trimmings of your roast beef, and any other cold meat you may have— about two and a half pounds in all. cboppfid very fine. ** 2 tablespoonfuls of butter. u, Mbringubd ED PARSNIPS. f SECOND WKEK — MONDAY — TUESDAY. 7i 2 tablespoonfuls of browned flour. 2 quarts of water. 2 handfuls of fried bread. Pepper and salt. I tablespooniul of wr.jnut catsup. Put meat, butter, salt and pepper into a saucepan ; add two quarts of cold water and bring slowly to a boil. Cook half an hour after the boil fairly begins. Strain hard through a thin cloth ; thickened with browned flour ; add the catsup ; boil up once, and pour over the fried bread in the tureen, Larded Beef. Trim yesterday's roast on top. bottom, and sides, saving all the fragments for your soup. Then make incisioTis quite through the meat, and thrust in numerous lardoons of fat salt pork, projecting above and below. Rub the meat all over with vinegar, and then with melted butter, rubbing both in well Put in a dripping-pan. Take the fat from the top of yesterdays gravy; thin it with a little hot water ; strain this into the dripping- pan, and baste the meat plentifully with it, keeping another pan inverted over it between times. If your oven be moderately good, the beef should be ready for table in forty- five minutes. Pour a few spoonfuls of gravy over It when dished. Put the rest into a sauce-boat. Stewed Parsnips. Tea and Albert Biscuit. Pa^s these after the pudding. ; Tea-drink- ing is restful as well as refreshing on a busy day. Weary housekeepers can have no more innocent nervine. SECOND WEEK. TUESDAY. white soup. boiled shoulder of mutton.with oysters. creamed potatoes. baked beans. sweet pickles. cottage puffs. Scrape, slice lengthwise, and lay in cold water half an hour. Cook tender in boiling water, a little salt. Drain off half the water, and stir in a tablespoonful of butter rolled thickly in flour. Pepper and salt to your taste, and stew gently five minutes before pouring into a deep, covered dish. Browned Potatoes. Mash soft with butter, milk, and salt. Heap as irregularly as possible upon a pie- dish, and set in a quick oven. Mem. : The dish should be well greased. As the potato browns, glaze it with butter. Blip carefully to a hot dish. ^ "Brown Betty." 1 cup bread-crumbs. 2 cups chopped tart apples. i cup of sugar. 1 teaspoonful of cinnamon. 2 tablespoonfuls of butter. Put a layer of chopped apple in a buttered pudding-dish ; strew with sugar, butter, and t*Ant\amr\rt l"*r\\tmvt u»{*U U..** l .^-^ i-_ . .t. . »•' •-•!-r--,~,r.aiLiiJs ; jncn more apple. When your t.;';- is full, cover with crumbs. Invert a t- :< te over it, and " steam " forty-five minutf s in a good oven. Then, uncover and brown. Eat warm, with sugar and butter, or cream. White Soup. Knuckle of veal— weight 5 or 6 pounds. t lb. lean ham— raw or cooked, 2 onions. Bunch of sweet herbs. 4 blades of maetf. 2 cups of milk. 2 eggs, i cup raw rice. 5 qts. of cold water. J lb. almonds, blanched and pounded. Crack the veal-bones, and cut off the meat in small pieces. Put into the soup-pot with the chopped ham; the onion sliced, the herbs and spice. Pour on the water, and boil very slowly five hours. The water should be reduced to three quarts. Strain off the liquor. Season three pints, and pour back upon the bones, etc. Cover tightly in a stone crock, and put away for to-morrow's stock. To the remainder add the rice and the pint of water in which it has been soak- ing for two hours. Season, and cook gently taking care it does not bum, while you blanch the almonds by scalding off their skins, and pound them in a Wedgewood mortar. When the nee is soft, put in these and cook slowly ten minutes. Scald the milk, pour it upon the beaten eggs by degrees, add to the soup ; stir one minute, but not to the boil, and pour into the tureen. Boiled Shoulder of Mutton with Oysters. Take the main bones out of a shoulder of mutton; fill the cavity with oysters, and bind the meat firmly over the incision. Sew the shoulder into a neat shape in a piece of stout tarlatan ; put on in boiling water, slightly salted, allowing eighteen minutes to each_ pound in cooking. When done, unbind carefuiiy upoa iiie dish in which you are to serve it. Pour over it a sauce made of equal parts of oyster liquor and the breth from the boiling meat, seasoned, then thickened with a generous lump of butter, cut into bits, and rolled in floui, and some chopped 72 MABOH. ■lb parsley. Boil up once well", and put half upon th« meat, the rest in a sauce-boat Creamed Potatoes. Mash in the usual way. whipping verv light with a fork, adding „ cupnil of i milk and two tablespoonfuls 6f loft > butter, beating in gradually. Re . j t^ the saucepan; stir constantly f.r ihrea minutes; ?urh into a bowl and u i) with an egg-beater, hard, one minute. . ile in u hot deep dish, and set in the opei oven until you are ready to send it to table. Baked Beans. Soak overnight. Next day, put on in cold water— salted— and cook soft. Drain dry, turn into a greased bakc-dis'.. stir in a great spoonful of butter, and whei, this has melted, enough milk to fill the J ih one quarter full. Season with pepper ,-• salt; cover and bake forty minutes. R(-,nove the top, and brown. CoTTA f?. Puffs. half cream if you can yolks beaten separ- 2 cups of rich milk- get it. 4 eggs, whites and ately. I good tablespoonful of butter, chopped into the flour. A pinch of salt. Enough prepared flour for th!-,k batter. Try two cups, and add, by degrees, as you need more. Mix the beaten yoiics with the milk ; then the salt and whites ; at last, the flour. Hake in greased iron pans, such as are used for " gems " and corn-bread. The oven should be quick. Turn out and eat with sweet sauce. ___^__ SECOND WEEK. WEDNESDAY giblet sot;p. smothered chickens. macaroni with tomato sauce. .PEACH PIt.'.LES. POTATO CHIPS. APPLK CAKE. COFFEE. G:blet Soup. Clean and cut the giblets of .your fowls into tfar' e pieces each. Stew tender in a pint of water. Take the ca'e of fat from the broth set by yesterday. 'ut a half cup- ful aside for your macar m sauce. Warm the rest and str ' ■ .>ut the bones, str.. Hs- tum to the iire, u^il up and skim, chop the giblets fine an-' put them in with >he water in which tbey were boiled. Simmer a quarter of an hour ; stir in half a cupful of fine, dry bread-crumbs. Season, if neces- sary ; boil ton minutes longer, stirring often, and pour out. Smothered Chickens, the chicken?' as for Lioiling, I, .jach down th^ back. Lay flat in a , ig-pan, pour a cupful of boiling water upon them ; set in the oven and invert another pan over them so as to cover them tightly. Roast half an hour, lift the cover and baste freely with butter. In ten min- ute? more, baste with gravy from the drip- ping-pan. In five more, with melted butter — abundant' over the fowls. Keeping tl c-iickens covered cept -vhile basting them, increase the heat, until you ascertain, by testing with a fork, that they are done. They should be coffee-colored all * over, rather than brown. Dish, salt and pepper them ; cover while you thicken the gravy with browned flour, adding a little hot water, pepper, salt, and chopped parsley. Boil up : put a few spoonfuls over the chick- ens — the rest in a gravy tureen. They are extremely nice, if faithfully basted. Macaroni with Tomato Sauce. Break half n pound of macaroni into inch lengths. Cove with salted boiling water, and cool twenty minutes, or until'tender. Have ready a sauce prepared as follows open a can of tomatoes ; take out half the contents and cut up vry small. Add, with pepper and salt, and a little mjnced onion, to the half cup of broth reserved for this purpose, and stew together twenty minutes. Put the macaroni into a deep dish, stir well into it a ' Soak the calfs head an hour in cold water, and boil in the five quarts of water until the bones will slip easily from the flesh. Take out the head, leaving the bones and broth in the pot. Take out the tongue and brains, and put them in separate plates. Set aside, also, the cheeks and the fleshy parts of the scalp to cool. Chop the rest, mcluding the ears very fine. Reserve four spoonfuls of this for force-meat balls. Season the rest with pepper, salt, onion, allspice, herbs, and mace, and put back into the pot. Cover closely, and cook four hours. Should the liquor sink to less than 'our quarts, replenish with boiling water. Just before straining the soup, take out half a cupful; put into a frying-pan; hsat, and stir in the browned flour, wet up in cold water, also the butter. Simmer these together ten minutes, stirring almost con- stantly. Strain the soup; scald the pot and return the broth to the fire. Have ready the tongue and fleshy parts of the head cut* after cooling, into small squares ; also, about fifteen balls made of the chopped meat, highly seasoned, worked into the proper con- sistency with a little flour and bound with the raw eggs, bc-.ten into the paste. They should be as soft as can be handled. Grease a pie-plate, flour the balls set in a quick ovfin until a crust forma nnnr. fhs-r-. fHsiss cool. Now, thicken the strained broth with the mixture in the frying-pan, stirred in well. Should there not be enough to make it almost like custard, add more flour. Then drop in the dice of tongue and fat meat. Cook slowly five minutes. Put the force- meat balls and thin slices of a peeled lemon into the tureen. Pour the soup upon tl)em, add catsup and wine ; cover five minutes and serve. This king of soups having, of right, re- ceived such a long and minute notice, I shall not repeat the receipt in full in this work, but take the liberty of referring you, from time to time, to that just given. Veal Cutlets and Brains. Flatten the cutlets with the broad side of a hatchet; dip in beaten egg, then in cracker-dust, and fry rather slowly in ham- dnppmg, if you have it ; if not, in salted lard. Drain off^ the fat; put into a hot water dish, pepper, and cover while you fry, in the same fat, after straining it, the brains from the head of which your soup was made. They shcald iirst have been boiled for ten minutes, drained, and cooled ; then beaten to a paste with egg, seasoned with pepper and salt, and dropped by the spoonful into the scalding fat. Drain, and lay about the cutlets as a garnish. Potatoes au Gratin. Mash as usual ; put into a shallow pie- plate well greased ; strew thickly with dry crumbs, and brown upon the upper grating of the oven. Glaze with butter, when the grattn begins to brown well. Slip dexter- ously to a flat dish. Stewed Tomatoes and Onion. To one can of tomatoes add a small onion, minced fine. Season with pepper, salt, a little sugar, and stew twenty-five minutes. Stir in a tablespoonful of butter ; cook two minutes, and serve. Lettuce. Treat as directed on last Sunday. Steamed Bread PuddincJ 2 cups of milk. 2 cups fine bread-crumbs. i lb. sitet, powdered. i lb. Sultana raisins, picked, washed, dried, and dredged with flour. 3 eggs. I even tablespoonful of corn-starch. I tablespoonful of sugar A little salt. Heat the milk; pour over the eggs and sugar, beaten together. Stir in the corn- starch ; cook oie minute, and pour upon the^ bread-crumbs, beating all to a batter. I ui 3 iisj'cf c'l iais in tne Dotioiu oi a, but- tered pudding-mould. Cover this with suet; then with raisins; sprinkle with sugar; then more butter, and proceed in the fore-going order until the mould is THIBD WEEK — THTlRSDAY — FRIDAY. le and fat meat. Put the force- f a peeled lemon soup upon tl^em, ver five minutes ing, of right, re- nte notice, I shall nil in this work, srring you, from ven. Brains. the broad side of n egg, then in sr slowly in ham- if not, in salted put into a hot :over while you straining it, the i/hich your soup first have been ned, and cooled ; th egg, seasoned dropped by the Fat. Drain, and irnish. lATIN. ) a shallow pie- hickly with dry le upper grating lutter, when the 11. Slip dexter- ID Onion. s add a small 1 with pepper, tew twenty-five )nful of butter : unday. DDiNG.f icked, washed, n-9tarch. • the eggs and " in the corn- ad pour upon 11 to a batter, ilium uf a bui- 'er this with sprinkle with DC? proceed in the mould is 79 nearly full. Fit on the top, put into the steamor over a pot of boiling water and steam at least two hours. If you have no steamer, boil one hotir and a half. When done, dip the mould into cold water for half a minute, and turn out, with care, upon a hot, flat dish. Eat hot with wine sauce THIRD WEEK. THURSDAY. CURRY SOUP. STEWED BEEF. BERMUDA POTATOES, AU NATUREL. macaroni, baked. gherkin pickles. white puffs. custard sauce. Curry Soup. You can, if you dislike the taste of curry warm up what was left from your mof-k- turtle soup, just as it is. But you can vary it, agreeably to most palates, by stirring into ir, when melted, and almost on the boil a tablespoonful of curry powder, if there be n^ore than three pints of soup— half as much, should there be but a quart Wet the powder up in cold water, add to the soup, and cook three minutes. Stewed Beef. 3 lbs of beef— not too lean— coarse steak or brisket. I choppied onion . Bunch of thyme, sweet marjoram, and summer savory. Pepper, salt, parsley. J teaspoonful of allsnice. I tablespoonful of Worcestershire sauce. I tablespoonful of browned flour. I pint of cold water. i glass of wine. Cut the meat into strips about an inch long Cover with a pint of water, and stew gifitly two hours. The meat should be ready to fall to pieces. Add the onion and herbs cut up fine, the spice, salt and pepper, and stew half an hour, closely covered. 1 hen stir in the browned flour, and when it has thickened, the sauce and wine. Cover the bottom of a deep dish with strips of ined bread, and pour the stew over it If cooked long and slowly enough, it will be a rich brown mixture, with no hard lumps of meat m it. Save half a cuntnl nf «•=.»- <•„, iu-inorrow. ° Bermuda Potatoes— au Naturel, Wash and boil in hot salted water, until a fork will easily pierce them. Drain off the water, throw salt over them, and •■ dry Pe^i ^?h"o ^^^ TF ^^'^ * ^«w '.minutes, reel, and serve whole. Baked Macaroni. .h^^^^^- ^^'^ " ?°"'''^ °f macaroni into short pieces; cook m boiling water, salted twenty minutes. Drain, put a layer into a greased bake-dish; st'riw thSy' with grated cheese, and stick bits of butter over M\ «L°° "" * v'^ °'"^*'' "°*" the dish is ft^ll, strewing cheese and butter on top mZ»« ^ ?^^ °K '"''•' • ^.^^^' '^o^efed, thirty ?S!n|.'dfsh.° ''°"° °'"^-^- Serve in th*^ White Puffs. 2 cups of rich milk. Whites of 4 eggs whipped stiff. 2 cups prepared flour. 1 scant cup of powdered sugar Grated peel of half a lemon A little salt. ^Vhisk eggs, lemon, and sugar to a mm«^«* and add alternately with the flour L fl.?''^!,^''* '*'* "•'°"''l be sifted wifh lif=,lf n K ^^* ''^"^ "g'^*' a°"— I-^*«-- t- a torn Ota pot; co'ver with clams ;" sprinkle wl tS,?P'^' '"*'^°^ bits Of buiter. then of l?ir'^*^,°'"''°' . N^''*' hav« a stratum ^iiT Ia?^^''^"' 'P"' '°d ''"^ked in warm ^\t ,^'^«°*hepothasb«en filled in this order, cover all with coii water, and cook 80 MARCH. slowly (after the water is heated) three- quarters of an hour. Strain the chowder, without pressing or shaking ; put clams, etc., into a covered tureen ; return the liquor to the pot. Thicken with rolled crackers ; add a glass of wine, a tablespoonful of catsup ; boil up, and pour over the chowder. Pass sliced lemon with it. Fried Weak Fish. Clean, wash, and dry the fish. Lay in a broad pan or dish ; salt, and dredge with flour. Fry in hot lard or very nice dripping to a light brown. In serving, lay the fish side by side, the head of each to the tail of the one next him. Garnish with parsley. Braised Duck. Clean and wash the duck. Stuff with a dressing of bread-crumbs seasoned with pepper and salt, a little onion and sage. Sew up the vent, and tie the neck to keep in the flavor. Fry the duck in a great spoonful of butter until lightly browned, turning it often. Add the butter used for frying to the gravy saved from yesterday ; thin with boiling water, and, having put the duck into a saucepan, strain this gravy over it. It should half cover the fowl. Stew slowly forty-five minutes, or until tender, keeping the lid on all the while. Take up the duck, cover to keep it warm, strain the gravy, and if very oily, take off the top. Boil sharply ten minutes in an open sau'-.e- pan ; thicken with browned flour ; put back the duck into it, and set the saucepan, again covered, in boiling water for a quarter of an hour. Serve the gravy in a boat. Puree of Green Peas. Open a can of peas, drain ofif the liquor, and cook twenty minutes in boiling water, slightly salted. Strain off the water through a colander; mash the peas with the back of a wooden spoon, and rub through the colander into a bowl below. Put two table- spoonfuls of butter into a saucepan, with pepper, salt, and a little sugar, and, if you fancy it, three mint leaves finely chopped. Heat, but not to boiling, stir in the pulped peas, and toss about with a silver fork or spoon until they are a smoking mass. Pile in a hot dish, with tnanglM of fried bread laid up around the base. Caui iflower a la Creme. Boil a fine cauliflower, tied up snugly in coarse tarlatan, in hot water, a little salt Drain and lay in a de<^p dish, flower upper- raojt. Heatacupof milk; thicken with two tnliisHnoon fills rs? Ht^ff-rir .-nf '.—i.-. i-.ii^ ^«^ rolled in flour. Add pepper, salt, the beaten white of an egg, and boil up one minute, stirring well Take frona the fire, squeeze the juice of a lemon through a hair sieve into the sauce, and pour half into a boat.the rest over the caulifiower. Corn-Mbal Pudding without Eggs. 2 cups Indian meal. 1 cup of flower. 2 tablespoonfuls of molasses. 3 cups of sour milk— " loppered " or " bonny-clabber," if you can get it. I great spoonful of melted butter. I full teaspoonful of soda. I teaspoonful of salt. i teaspoonful cf cinnamon. Sift the salt with the flour, and mix up well with the meal. Make a hole in the tniddle, and pour in the milk, stirring the meal and flour down into it. Beat smooth. Mix molasses, spice, butter, and the soda— this last dissolved in hot water— all together^ and beat into the batter— well and hard. Butter a tin mould with a cover ; pour in the pudding, and boil steadily an hour and a half. Eat hot with butter and sugar. THIRD WEEK. SATURDAY. CHICKEN BKOTR. PATE OF SALT COD. BOILED CHICKEN AND RICH. MASHED TURNIPS. EGG SAUCE. ambrosia, cafe au lait and sponqe-cake. Chicken Broth. Clean, wash, and truss, but do not stuff, a full-grown fowl. Set aside the giblets for another use. Bind the legs and wings of the fowl closely to its sides. Put into a pot with four quarts of water (cold), and cook gently until the liquor has fallen one-third. Then add a full cup of rice, soaked for one hour in a very little water, and boil half an hour more, or until the chicken is tender and the rice soft, but not broken to pieces. Take out the chicken. Wipe off the adhering grains of rice, wash over with butter, salt and pep- per, and set, covered, upon a pot of boAing water to keep hot. Season the soup with pepper and salt, and simmer ten minutas more. Then strain out the rice, and cover i^ to keep hot. Return the soup to the pot, stir in a cup of hot milk, a tablespoonful of corn-starch wet with cold water, and a hand- ful of very finely minced parsley Boil up, take from the fire, and pour by degress upon I wo beaten eggs. Cover for three minutes; then pour into the tureen. Pate of Salt Cob. I cup of cold sfdt cod, soaked all night in soft water boiled in the morning, left u^ cool, then " pickfKi" into boaebss flakas. f A.TURDAY. _^^!^^^^^^^^:^BATVKD^^^^ WEEK-SUNDAY. I cup of oyster-liquor, starch'*" *=^'««Poonfulsof rice flour, or com 3 tablespoonfuls of butter. Chopped parsley and pepper. 3 hard-boiled eggs, minced. Some rice paste. (See "French Puff* Paste page 352. No. 1 Common Sense Se- ries. Household Receipts.) ..^r-^K *^t oyster-liquor. stir*in the corn- starch wet up with cold milk. When it hickens add the butter and pepper next the parsley and fish. Heat almost^ to boU- ih!' fi?» '*' V° ^^^ ''^^PP^'^ «&«• Take from the fire and cover, over a pot of boiling water, ten minutes. w"iug Majfe the shell by lining a profusely butter- ed cake-mould, or round pan with nearlv straight sides, with a thick sheet of pSffpaste^ Duffin^^ %V^' ^""'T- *° P^«-««t too ^uch of th^^f'^r, f ^ '■°"°'^ P'^'^^ ^^^'^tly the size S K .?.• ^°' ^ '=°''f ' ^^-^ '^ake seperately Bake both ma quick oven. Let them J almost cool, turn out the shell with the ut fT.^T.l ^?i ''°^^y ^'tfa the prepared fish, that the sides may not give way- fit on the top; hold an inverted hot pTa^e'firml? upon ,t and reverse the pate skilfully, leavTng he dosed side uppermost. It is eas ly done jfjjneis only fearless yet dexterous S Boiled Chicken and Rice. 81 with another layer of orange. *Fill the dish iocoanmlnd ''"""^ " do'uble qj^ntfty of it" prcp'ared."'"^^ ^°P- ^'^'^°- -"er Cafe au Lait and Spongk-Cake. • To one pint strong made coflFee, add the same quantity of boiling milk The rnff«f should be first strained tlirough maSlin into t Wrrr,"I"?'*^'''**'^'°"''Pot''-ed in with It. Wrap the urn m a woollen cloth, if you mr S°enH°'^'" ^°I ^'^ minutes befC^eserv. "r^bough^'wltK' ^P°°^^-^^^' '^^"--'J^ FOURTH WEEK. SUNDAY. A GOOD STOCK SOUP. ^ BEEF A LA MODE DE ROME. POTATO PUFF HOMINY CROQUETTES. ' 'sPINACH CHOW-CHOW. SNOW CUSTARD. NUTS AND RAISINS. Boil the giblets tender in a little salted water ; chop fine, and when the rice is striin ed from the soup, mix them well through h Pile the nee, when you are ready to ser-e t upon a meat dish ; lay the chicken upon the ^Te^d^frtigr'"'^"^*^^^-- -- Egg Sauce. One cup of the broth in which thprh,Vt»., ^vas boiled heated ; thickened with a table spoonful of butter rolled thickly in flSr poured over two beaten eggs • boiled on^ sX".*;-- ^'l"^ " tablespoonTui of ptsW Zl 'V i^^n seasoned and poured upon the pounded yolks of two billed eggs placed hilreadT"°''''"'- ''" "P -^^ -1 Mashed Turnips, Boil in salted water, until tender h!«^^- if""^ pepper. Mound up ' . a - 4 deep dish, covered. ^ " ^' AM3R0SIA, 8 fine oranges, peeled and alir-^ a fiiaieu cocoanut. h cup of powdered sugar 5 2 2 2 2 4 mash •■' but- A Good .Stock Soup. lbs. brisket of beef, lbs. mutton-bones, onions, sliced and fried, carrots, turnips. . stalks of celery thfm""' °^ '''•'^'° °' ^"^''•if you have 6 cloves. i cup of sago or bai ley. 6 quarts of cold water Sweet herbs. Pepper and salt. Slice the meat, crack the bones chor the thfUat f • Boif "', ^",°V^«^ thS^^^ tne water Boil slowly five or six hour.? • clranrs t°a^id?%rn* V^'^ '"- tables througVatoland?r"prL?to1^^^^^^^^^ Saturday. Or. if'yo^chJ'o^J;!^ nTsLiS the soup at all until Sunday morrh,? it eTc" ?n T S'"..'°^ -oli^g"S"La^^ ^ettin^ft o ''"^^'" '^^s^- season before .ett ng It away, or it may sour Put Su day s stock back into the pot : boU up and skim, before adding the h^f'cupofLarl f,:l°' ?/:!r"ly. soaked for two h^ours^i ml^Jutes'^d'^urS"'- ^'"'"'' ^^^^^^ Beef a la Mode de Rome pork wTh?' °f ^ Pou^d of streaked salt pone, and the same quantity of lean baef ''° ^*"P^- ^d fry, with a Sliced o?°on^^ 82 "^ MARCH. good dripping. Put them in the bottom of a pot and lav a rib roast of beef, rolled round, upon them. Add a pint of boiling water, cover, and cook ten minutes to the pound, turning the beef three times mean- while. Transfer the meat to a dripping- pan, dredge the top with flour, then baste with its own gravy, once. Keep hot, with- out cooking, while you strain the gravy left in the pot, thicken it with browned flour, (always afUr taking the fat from the top), season with pepper, and stir in a teaspoon- ful of sugar, a handful of Sultana |raisins, picked and washed, and the same quantity of blanched almonds, cut into tiny strips. Boil gently three minutes, dish the beef, and pour th. sauce over it. Odd as tnis receipt may seem to an Am- erican housewife, the result is extremely palatable, and a good change of fare at this seasop, POTATC^.PUFF. Mash the potatoes soft with milk and butter, season and beat very light with two raw eggs. Smooth and bake to a light brown in a greased pudding-dish, in which, also, serve it. Hominy Croquettes. 2 cups of (ine-grained hominy, boiled and cold. 2 beaten eggs, 2 tablespoonfuls of melted butter. Salt to taste. I cup of finely chopped beef, left over from your soup, after straining the latter. Pepper. Work hominy, butter, and salt to a smooth paste ; beat in the eggs, finally the chopped meat, after .peppering and salting it. Stir up in a farina-kettle until hot, and pour out ♦o cool. When cold, make into long rolls with floured hands, flour each well by roll- ing upon a dish, and fry to a yellow-brown in sweet lard. Drain off the fat and pile upon a hot dish. Spinach. Boil in hot, salted water twenty minutes, drain and press hard , chop fine, and return to the saucepan with a large spoonful of butter, pepper, salt, a little 3ugar and a pinch of mace. Stir, and beat until very fcot ; then pour into a deep dish. Snow Custard. i pjacki^ of Coxe's gelatioe. 1 fK3t of muk. 2 C^pH ui su|;»i . Juiee of one lemon. I large cup boiling waiter. Soak the gelatine one hour is a teacnpful of cold water, then stir in two-thirds of the sugar, the lemon-juice and the boiling water. Beat the whites of the eggs to a stiff froth, and when the strained gelatine is quite cold, whip it into the whites, a spoon- ful at a time for half an hour, if you use the Dover egg-beater (at least one hour with any other). When all is white and stiff, pour into a wet .:iould, and set in a cold place. Make this on Saturday, and on Sun- day dip the apuld into hot water, and turn out into a glass dish. Make a custard of the milk, eggs, and the rest of the sugar, flavoring with vanilla ; boil until it begins to thicken. When the meringue is turned into the dish, pour this custard, cold, about .the base. Nuts and Raisins Serve as another and a last course. FOURTH WEEK. MONDAY. VERMICELLI SOUP. BROWNED MINCE OF BEEF. STEWED POTATOES, CREAMED, MIXED PICKLES. BROCCOLI. CANNED PEACHES AND CREAM. myrtle's CAKE. TEA. Vemicelli Soup. Boil a quarter of a pound of vermicelli in a little salted water fifteen minutes. Heat the stock set aside for to-day, when you have taken the fat from the top, and when scald- ing, add the vermicelli. N. B. — Always break vermicelli and mac- aroni small before cookmg. Add a little chopped parsley; simmer fifteen minutes and pour out. Browned Mince of Beef. Cut all the meat from the bones of yester- day's roast, setting away the bones lor an- other day's soup. Mince the beef fine ; mix with it one-fourth as much mashed potato, season highly with pepper, salt, a little mustard and catsup ; work soft with the re- mains of yesterday's gravy ; heat in a sauce- pan, then heap upon a stone china dish, cover the mound with fine crumbs, and brown upon the upper grating of your oven. Put bits of butter thickly over the top as it begins to brown. Stewed Potatoes — Creamed. Chop cold boiled potatoes coarw; put on lu a sauuupctu with a cup of miik, and beat in an outer vessel of hot water. When scalding, pepper am^ tialt ; stir in a table- spoonful of butter, cat up and rolled in flour, and when this his melted, a b^taten egg, td the boiling be eggs to a stiff □ed gelatine is vhites, a spoon- r, if you use the one hour with irhite and stiff, 1 set in a cold ay, and on Sun- water, and turn :e a custard of of the sugar, ntil it begins to e is turned into cold, about .the INS ourse. MONDAY. jp. BEEF. REAMED. BROCCOLI. > CREAM. E. of vermicelli in ninutes. Heat when you have nd when scald- licelli and mac- ;. Add a little ifteen minutes Beef. )ones of yester- e bones lor an- I beef fine ; mix n ashed potato, , salt, a little •ft with the re- teat in a sauce- lina dish, cover nd brown upon n. Put bits of as it begins to 'reamed. coarse ; put on niik, and beat water. When stir in a table- rolled in flour, a beaten egg. FOURTH WEEK—MONDAY— TUKBDAY. stirred in while the potatoes are not boiling bimmer one minute, and turn out. Broccoli. hn^"'^^"^ •^'2'*°'^ '° "^'ta^'i water one Snf.. wi" ^°'''^8 ^""^^^ water fifteen minute-i When tender, drain dry. and serve with melted butter (peppered) poured Can.xed Peaches and Cream. Open the can at least an hour before using, and turn into a glass dish ; sprinkle with sugar Serve in saucers, sending around powdered sugar and cream to each Myrtle's Cake, Or any other good cup cake, made last week =r c^kr;?-rcoTsX^?^;^rkrsr FOURTH WEEK. TUESDAY. barley broth. BOILED LEG OF MUTTON. KIDNEY BEANS OYSTER SAUCE. BERMUDA POTATOES, BAKED." cocoanut pudding. Barley Broth. ye'tird'ay.""''''" °^ "'*'• ^^^ ^^^^^ ^^"^ 1 onion. I turnip. I stalk of celery. Chopped parsley, r cup Scotch barley. 3 quart,? of water. m.^I^^'^J^® ^°"^^ *° splinters and chop the meat^ Mmce the vegetables, and put S! into a soup-kettle, with the water Bd slowly three hours, until the liquor has alien ore-third. Meanwhile wash the bar! wateT' Stiin'" '^^"""^ inalittlesahed water. Strain your soup ; cool to let the fat anse, and take this^^off. Season \^fh pepner and salt and boil up. Skim, puTjn longer''"^' ^"'^ """^^ 8°"*'^ ^^^ «" ho^ Boiled Leg of Mutton. The mutton iwiii Vvo «i»- j ■ . __ .nape if boiled tied in Tn clarsTnet'oT'ter- S;, "A °° "? ^°'"°K ^**e'-- plenty of it. ul S"tf • ^°'^ ^ool' steadily fifteen min- utes to the pound. Save the broth for soup. Undo the net from the meat! rub| the latter over with butter lav on a h^f dmh. and send the oyster sWjn a boat Garmsh the mutton with sliced cucumber Oyster Sauce. I pint of oysters. Half a lemon. ^^2 ^tablespoonfuls of butter, rolled well in I teacupful of milk. Cayenne and nutmeg to taste ileat the oyster liquor, and when it hn,i= skim, and put in the ovsters lo 1 ' they boil.sti; in the but7er cui u^and weTl floured, the spice and lemon-juke Bo five minutes, take from the fire and nnt withthe milk which has been heatel ?n another vessel. Stir up well" and *pou? Kidney Beans. Soak all night. Ih the morning out on in Bermuda Potatoes— Baked. Select those of uniform size • wash anH bake in a moderate oven until S to^f pinching fingers. Wipe clean and serve Ja their skins, wrapped in a napkin. OocoANUT Pudding. J heaping cup fine bread-crumbs I cocoanut, pared and grated, ^^i tablespoonful corn-starch, wet in cold i cup of butter. 1 cup of powdered sugar 2 cups of milk. 5 eggs. Nutmeg and rose-water to taste. Soak the crumbs in the milk. Rub butter and sugar to a cream, and whip in the beaten fn th'. .®^^* *^'' ■'^'^ thesoak^ crumbs sS uaauy. tne grated cocoanut. Beat vprv Ko,^ LTllVdT^p^'^'^T-^'^^ -^^^^^^^ minutes Ei^ L^°^'^^^ °^«° f^^^y-five S. tSp * ^°^^' "^'^^ powdered sugar 84 MABOH. FOURTH WEEK. WEDNESDAY. TOMATO SOUP. SWISS TURNOVERS. SALMON PUDDING. MASHED POTATOES. LETTUCE SALAD WITH CREAM DRESSING. WAYNE PUDDING. Tomato Soup. Open a can of tomatoes, and cut them up small. Take the fat from the top of the liquor in which your mutton was cooked yesterday ; put over the fire with the toma- toes and half a cup of raw rice, and cook slowly one hour. Season to taste, adding a lump of sugar and a tablespoonful of butter, rolled in flour; simmer hve minutes, and pour into the tureen. Salmon Pudding. I can preserved salmon. 4 eggs, beaten light. 4 tablespoonfuls of melted butter, i cup fine bread-crumbs. Pepper, salt, and minced parsley. Chop the fish fine, rub to a paste with the butter. Beat the bread-crumbs up with the eggs and seasoning ; work all together ; put into a bxrttered mould, with a tight top, and boil one hour. Dip in cold water ; turn it out upon a hot dish. Have ready a cupful of drawn butter with a raw egg beaten into it, and pour over the pudding. Swiss Turnovers. Mince the cold mutton left from yester- day. Put half a cupful of hot water into a saucepan ; Gtii in a great spoonful of butter, cut up in 'flour; season with pepper, salt, and tomato catsup. Pour over a peaten egg, mix well, and, returning to the saucepan, adi? the mince, well seasoned with pepper, salt, a little grated lemon-peel and nutmeg. Stir up until very hot, but not boiling. Set by to keep hot while >ou make a batter of one pint of flour, four eggs, a little salt, and a quarter spoonful of soda, dissolved in vinegar, and about four cups of milk — enough for thin batter. Beat very light. Put a spoonful of lard (a small one) into a hot fry- ing-pan, run it over the bottom, turn in a half cupful of batter, and fry quickly. Invert the pan upon a hot plate, and this, in turn, upon another, to have the browned side of the pancake downward ; cover the lighter side with the mince ; fold up neatly and lay ..«w%«. A Hot fHlH i** tH^ rttv^*; av^t^ in }rrfT', *'i"'*' ** ** "* ** "J ^22 »'-Trr. *,.«• rt'- ^J.' warm, while you fry and spread the rest. v.. They ^ a very nice. Mashed Potatoes. Prepare as usual, and pass with both fish and meat. Lettuce Salad with Cream Dressing. J cupful of new milk, if you have no cream. 1 teaspoonful of com-otarch. . " Whites of 2 eggs, beaten stiff. 3 tablespoonfuls of vinegar. 2 tablespoonfuls best salad oil. 2 teaspoonfuls powdered sugar I teaspoonful of salt. i teaspoonful of pepper. 1 teaspoonful of made mustard. Heat the milk (or cream) almost to boil- ing; stir m the corn-starch wet up with cold milk.' Boil up, add the sugar, and take from the tire. Cool, beat in the frothed whites, oil, pepper, mustard and salt, and, when the lettuce is shred fine, add the vinegar to the dressing, and pour over it. Toss up with a silver fork. Eat very soon. Wayne Pudding. 2 full cups of prepared flour, i cup of butter. I cup of powdered sugar. . I lemon, the juice and half the grated peel. i lb. of citron, cut into very thin strips. 5 eggs, whites and yolks beaten separately. Cream butter and sugar ; add the beaten yolks ; whip up light with the lemon, then add the whites, alternately with the flour. Butter a mould abundantly, line it with the strips of citron ; put in the batter, a few spoonfuls at a time ; cover and set in a pan of boiling water, in a good oven. Keep plenty of boiling water in the pan, and cook steadily one hour and a half. Dip into cold water and turn out upon a hot plate. Eat warm with wine or brandy sauce. Leave room in the mould for the pudding to swell. Never heat a pudding or cake mould before greasing it or the batter will stick. FOURTH WEEK. THURSDAY. OX-TAIL SOUP. IRISH STEW. CORN PUDDING. POTATOES A LA LYONNAISE. queen's TOAST. OX-TAIL SoUP. 1 ox-tail. 2 lbs. of lean beef. 4 carrots. 3 onions. Thyme and parsley. ^ Pepper and salt. 2 t-^blespoonfuls of browned flour. 4 quarts of cold water. Cut the tail into joints and fry brown in good dripping. Slice the onions and two VI Dressing. ou have no ird. most to boil- wet up with igar, and take 1 the frothed nd salt, and, ne, add the 30ur over it. at very soon. If the grated hin strips, en separately, d the beaten 3 lemon, then vith the flour, ne it with the batter, a few d set in a pan oven. Keep pan, and cook Dip into cold )t plate. Eat ance. Leave Iding to swell. mould before ick. aURSDAY. CRN PUDDING. > covered dish Put the gravy into a saucepan ; add a little chopped onion ; boil three minutes, thicken with br.owned flour; and stir in the chopped mushrooms Simmer, covered, five minutes, and pour half over the chickens, the rest Lobster Crooiirttes. To a can of preserved lobster, chopped fine, add pepper, salt, and powdered mace. Mix with thi.^, one-fourth as much bread- crumbs as you have meat, worjc in two tablespoonfuls o' melted butter, and make into egg-shajcd lolls. Roll these in raw 86 MABOH. egg, then in cracker-dust, and fry in butiei or very sweet Irrd. Serve dry and hot wiu. cresses or parsley, laid around them. Cabbage Si'Ro"r?. Wash, trim, and boil in hot, salted water, with a bit of streaked salt pork, an inch square. When tender, drain, season, and chop fine. Sti in a tablespooiiful ot melted butter and the juice of half a lemon. Eat very hot. Boir.ED Macaroni. Break half a pound of pipe macaroni into short lengths. Cover well with boiling water, salted, and boil — not too fast — about twenty minutes, or until tender and clear at the edges. Drain well ; pour a little into a hot, deep dish, and butter it, then strew with grated cheese. Do this three times in filling the dish, with cheese scattered over the top. Nursery Plum Pudding. I scant cup of raw rice. 3 pints of milk. a tablespoonfuls of butter. . 4 tablespoonfuls of sugar. i lb. raisins, seeded, and cut in half. 3 well-beaten eggs. Soak the rice two hours in a farina-kettle, just covered with warm water. V'^-Pn all the water is soaked up, shake the to reach that at the bottom, and of milk. Simmer gently, still :; kettle, until the rice is again dy , tender. Shake up anew, and ;,.h pint of milk. When this is hot. pu • .„„ raisins, dredged with flour ; cover the sauce- Ean and cook twenty minutes. Turn into a owl ; put with it the butter, rice-flour, the remaining pint of milk, heated and mixed with the beaten eggs and sugar, and stir all up thoroughly. Bake in a buttered pud- ding-dish, about forty minutes. Eat warm with butter and sugar, or sugar and cream. ! \rd, - fint ;ii;ier .■;viite cher 1 the FOURTH WEEK. SATURDAY. DRESDEN SOUP. BOILED BLUE FISH. BAKED CALF'S HEAD, CANNED SUCCOTASH, CASSKROLE OF RICE WITH TOMATO SAUCE. belle's DUMPLINGS. Dresden Soup. •2 lbs. of lean beef, cut into strips. 4 pig's feet, cleaned well. 4 lbs. of mutton and beef bones, cracked. 2 onions. 1 bunch of sweet herbs. 2 carrots. ^ blades of mace. 4 tablespoonfuls o butter, and the same of rice-flour. Juice of a lemon. ■ ^ I tablespoonful of Worcestershire sauce. I raw egg for force-meat. Salt and pepper. 6 quarts of cold water. I glass of claret. Early in the day, put on the meat, pig's feet and bones, and cook slowly five hours in six quarts of water. Skim then, carefully, add the onions, mace, and herbs, cut small, and the carrots, grated. Stew half an hour : take out the meat and the feet, leaving thi bones, etc., on the fire. Cut the flesh from the feet, and return the bones to the pot. Set aside half this flesh, with a few pieces of beef, to get cold. Chop the rest fine, and make up with pepper, salt, and a raw egg, into small force-meat balls. Roll them in flour, lay upon a greased plate, and set with- in the oven to "crust."' When quite firm, take out and cool. Cut the reserved me into small, square bits. When the soup ha: cooked half an hour after the meat was taken but, strain and season it. Divide into two portions. Into that designed or Sunday drop the dice of meat, from the pig's feet as well as the beef, and set away, covered, in an earthenware vessel Return the rest to the fire ; thicken with the butter, melted and worked up into the rice-flour ; add the sauce, lemon-juice, and a glass of claret. Put the force-meat balls into the heated tureen ; pour on the soup, cover five minutes, and serve. Boiled Blue Fish. Sew up the fish neatly in a thin cloth, put on in scalding water with a little salt, half a small cup of vinegar, a quarter of an onion, six whole black peppers, and a blade of mace. Let it stAnd, just below boiling heat, half an hour ; then increase the heat and boil thirty minutes more. Take out, unwrap, lay upon a hot dish and pour over it a cup- ful of drawn butter, with a little lemon-juice stirred in it. Baked Calf's Head. Put on, having removed the brains, in four quarts of cold water, and boil gently one hour. Take out the head : salt and pepper the liquor and set by as the foundation of Monday's soup, keeping out a cupful for gravy. Put the calfs head in a dripping- pan, rub over with butter, pour the. gravy ilUu the paii, auu bake, cuveied — bitbiiiig four times — for half an hour. Uncover, wash over with a mixture of melted butter pepper, and salt, and a teaspoonful of cat- sup. Dredge with browned flour, baste again, and when the surface is of a fine ter. FOUBTH WBBK — SATURDAY. 87 ind the same srshire sauce. he me;r , pig's y five hours in len, carefully, bs, cut small, half an hour : it, leaving thi the flesh from es to the pot. . few pieces of rest fine, and id a raw egg, Roll them in and set with- n quite firm, eserved me,' I the soup has eat was taken vide into two I ''or Sunday e piK's feet as covered, in an tie rest to the , melted and idd the sauce, ret. Put the ated tureen ; minutes, and SB. lin cloth, put le salt, half a of an onion, lade of mace, heat, half an at and boil )Ut, unwrap, jver it a cup- 3 lemon-juice D. rains, in four gently one and pepper oundation of L cupful for a dripping- r the, gravy red — basiiug Uncover, elted butter inful of cat- flour, baste is of a fine froth, dish the li>'^epper and mustard, beaten up well with the whipped yolks of two eggo. The ture should be quite thick. Use an beater in mixing. Baked Chocolate Custards, I quart of milk. 6 eggs. I cup of sugar. 4 great spoonfuls grated chocolate. Vanilla flavoring. Scald the milk; wet up the chocolate and stir in. Boil two minutes. Beat the yolks into the sugar, and pour the hot mix- ture slowly upon them, stirring constantly. Season and fill small cups, which should be set ready in a dripping-pan of boiling water. See that there is no danger of their boiling over tho top. Cuok twenty minutes, or until the custards are firm. While they cool, whip the whites to a stiff meringue with a little powdered sugar. When the cus- tards are cold, heap this upon the tops. mix- egg- 90 N APRIL. Fancy Cakes, Macaroons, lady's- fingers, or jumbles, should go around with the custards. FIRST WEEK. WEDNESDAY. " red pottage." boiled cod with caper sauce. scalloped chicken, mashed potatoes, browned. split pea pancakes. queen of puddings. " Red Pottage." To the bean-stock set by on yesterday add a can of red tomatoes, cut small, and two lumps of sugar, and simfaier, set in boiling water for fear of burning, until they are one mass of pulp. Strain through a colander, add seasoning, and stir in a generous glass of claret which was poured, two hours be- fore, upon a sliced, deep-colored beeti warm from the boil. Strain the juice from the beet by squeezing in a cloth. Put a double- handful of fried bread into a tureen, and pour the soup upon it. This, if not " that same red pottage " for which poor hungry Esau— who certainly came honestly, by hereditary right, by his love of "good eating "—bartered his birth- right, is yet very pretty and savory. Boiled Cod with Caper Sauce. Sew the fish up neatly in a thin cloth and cook in boiling water, fifteen minutes to the pound. Unwrap, lay upon a hot dish, and pour over it the following sauce : Put a cup>ful of boiling water into a splice- pan, and stir in two tablespoonfuls of but- ter cut up in a heaping teaspoonful of flour. Beat in, when thick, the whipped yolk of an egg, the juice of a lemon, and twenty-four capers. Stir up well, cook half a minute, and take from the fire. Scalloped Chicken, Clean, wash, and cut an old fowl to pieces. Put into a pot with four quarts of cold water and cook very slowly untU tender. Take it out. salt and pepper the broth, and put by for to-morrow's soup, reserving one cupful for your gravy. Let the chicken cool, and cut — cleanly — into pieces an inch long by one-fourth' that width. Put the gravy, well-seasoned, over the fire, thicken with a tablespoonful of butter, cut up and rolled in flour ; stir in the chicken, and just before it boils, take from the fire, and beat in two whisked eggs, with a little finely minced parsley. Strew the bot*:om of a bake-dish with crumbs ; pour in the chicken ; cover with a desper coating of bread-crumbs ; stick bits of butter over this, and bake, covered, until bubbling hot ; then brown delicately. Mashed Potatoes — Browned. Mash soft with milk and butter, season, and round into a heap upon a greased pie-' dish. Brown in a quick oven ; glaze with butter ; slip carefully to a hot dish. Split Pea Pancakes. Soak a pint of split peas all night. Put on, in the morning, in ccld water and cook soft. Rub through a fine c /lander. While hot, stir in a tablespoonful of butter, and iseason with pepper and salt. When qui*e cold, beat in two eggs, a cupful of milk, and half a cupful of flour in which has been sifted— twice — a quarter teaspoonful of soda and twice as much cream-of-tartar. Beat hard and long, and fry as yoa would griddle- cakes. Queen of ^uddings. 1 J cups of sugar. 5 eggs. 2 cups of dry bread-crumbs. i I tablespoonful of butter. 2 teaspoonfuls vanilla, or other extract — Colgate's, if you can get it. I quart of fresh milk. J cup sweet fruit-jelly, or jam. Cream butter and sugar and whip in the yolks. Soak the crumbs in the milk and add next — then flavor. Pour into a buttered pudding-dish, filling it two-thirds of the way to the top, and bake until well " set " in the middle. Draw to the oven door, spread quickly with the jelly, and this wUh a meringue of the whites and half a cup of sugar. Shut the oven and bake quickly until the meringue begins to color. Eat cold with cream. FIRST V/EEK. THURSDAY. chickeji &0up. mavonnaiss of fish. veau chops with tomato sauce. potato strips. ^4acarom and eggs. jelly cake fritters. Chicken Soup. Take the fat from tha top of the liquor in which your chicken was boiled yesterday, and put on the soup to heat. Meanwhile, boil half a cupful of rice tender iu a pint of salted milk, and when the rice i.. soft, stir in a tablespoonful of butter worked up in flour to prevent oiling. When the soup boils up clear, skim and add the rioc and milk, with i s:p«r coating of utter over this, iling hot ; then ROWNED. butter, season, a greased pie- sn ; glaze with : dish. CES. ill night. Put 'ater and cook ander. While >f butter, and When qui*e il of milk, and tich has been oonful of soda "-tartar. Beat would griddle- GS. her extract — Q. i whip in the imilk and add o a buttered ds of the way " set " in the door, spread this with a half a cup of bake quickly lor. Eat cold [TJRSDAY. IH. SAUCE. SI AND EGGS. ts. the liquor in id yesterday, Meanwhile, T in a. pint of I- soft, Stir in sd up in flour soup boils up id milk, with FIRST WEEK— THURSDAY — FRIDAY. 91 1^ two ♦ablespoonfuls of minced parsley. Pepper and salt to taste; simmer ten minutes. Chop up three hard-boiled eggs fine ; put into th j tureen and pour the soup upon them. *^ Mayonnaise of Fish. Yolks of 3 boiled eggs. 2 tablespoonfuls of best oil. 2 teaspoonfuls of sugar. 6 tablespoonfuis of vinegar. 1 teaspoonful of salt, and half as much each of pepper and made mustard. White of I raw egg. 2 cupfuls of cold boiled fish (yesterday's cod). ■' 2 heads of lettuce. Rub the yolks smooth with the oil, add sugar, salt, pepper, and mustard, and. when all are mixed, the vinegar, a little at a time, u ^y- covered, while you cut— not chop— the fish into strips an inch long, and shred the lettuce. Mix these in a bowl. Whip the frothed white of «igg into the dressing and pour upon the salad. Stir up with a silver fork and nut into a glass dish Gar- nish with rings of the whites of boiled eggs. Veal Chops with Tomato Sauce. Trim and flatten the chops. Dip in raw ^g, then in cracker dust, and fry, rather slowly, in lard or dripping. Open a can of tomatoes, and drain off the liquor. Salt the rest of the tomatoes and reserve for Friday's soup. Put the liquor into a saucepan with a sliced onion, and atew ten minutes. Strain I out the onion, return the juice to the fire • thicken with a great spoonful ot butter' worked uj in a teaspoonful of corn-starch ' pepper and salt. Boil up sharply, and when you ha.e laid t^e ohops upon a dish pour the sauco over them. Macaroni with Eggs, Break half a pound of macaroni into short bits; cook tender in boiling, salted water. Dram well ; put into a deep dish and prur over it a cupful of drawn butter in which nave been stirred two beaten eggs, and two tablespoonfuls of grated cheese, with salt and pepper. Loosen the macaroni to allow the sauce lo penetrate the mass. Pass uiore grated cheese with it. Potato Strips. Pare, cut in long, even strips ; lay in cold water for one hour ; dry by spreading them upon a towel and pressing another upon them. Fry to a liKht brown in salted lard ohakeon the fat in a hot colander. Line a deep dish with a napkin and put in the strips. They should not be crowded in fry- ing, but each should be distinct and free ironi the rest. Jelly-Cake Fritters, . Cut stale sponge or very plain cup cake into rounds with a cake-cutter. Fry to a nice brown in sweet lard. Dip each round in boiling milk, to soften it and get rid of the grease. Lay upon a hot dish and spread with sweet jelly or jam. Pile neatly one upon another. Send around hot, sweetened cream to pour over them.' FIRST WEEK. FRIDAY. GRAHAM SOUP. SCALLOPED OYSTERS. * stewed SWEETBREADS, BROWN. MOULDED POTATO. LETTUCE. QJAXING CUSTARD. Graitam Soup. ' 2 onions. 2 carrots. 4 turnips. ^ cabbage. A little celery-seed tied in a thin muslin bag. The tomatoes set by yesterday. i cup raw rice. J cup of cream (with a pinch of soda added to prevent curdling)., 2 lumps of white sugar. • Pepp..;, salt, and parsley. 3 tablespoonfuls of butter cut up in flour. 3 quarts of cold water. Chop the cabbage and slice the onions ; pare and :rate the other vegetables, and put over the fire wi'h the rice, the bag of celery- seed, and the water. Stew one hour ; add the tomatoes and stew twenty minutes more. Rub all to a pulp through a colander ; return to the soup-pot, season, and when it boils, stir in thi butter. Heat the cream to scald- ing in a separate vessel, and pour into the tureen. Stir the soup into it by degrees, and ser, e. Pass Boston crackers — split and but- tered—with it. Scalloped Oysters. Butter a pudding-dish, and strew the bottom with rolled cracker. Wet this with oyster-liquor and milk, slighUy warmed. Then lay on oysters, set closely together. Sprinkle with pepper, salt, and bits of butter, with a few drops of lemon-iuice. Another stratum of moistened crumbs, and so on, until the dish is full. Let the top layer be of crumbs, with butter dots here" and' there. Bake, covered, half an hour, then brown quickly. Stewed Swebtbreadsy-Brown. 4 sweetbreads. 92 APpiL. ^ I cup of gravy (yesterday's broth will I onion. i cup butter. i pint of mushrooms. Pepper and salt. Boil the sweetbreads quickly-ten minutes are enough-blanch by throwing them into cold water then leaving them to cool. Slice ^em lengthwise. Slice, also, the onion and mushrooms, and fry brown in half the butter fatrain them out. return the fat to the pan with the rest of the butter. Heat, and fry the sweetbreads. When the latter are done, put all into a tm pail, with a tight top ; add the gravyr set. covered, in boiling water, and stew gently, at the side of the range, half an SfX: ..A'-ra^ge t''^ sweetbreads upon a hot dish . thicken the gravy witd browned flour. Moulded Potato. Mash soft with butter and hot milk in which has been stirred a beaten egg Sah and put into a buttered cake or pudding ^Tb Sf '°ap?nofhot water. Ct on hard toi 't^rT' "°^ ''^^P *h« ^a'-'- at a hard bo 1 half an hour. Dip the mould in flat dTsh ■ ^""^ '"'° °"* theVtatoes upon a * Lettuce. Treat as directed upon last Sunday. Quaking Custard. 3 cups of milk. i package Coopers gelatine. o tablespoonfuls of sugar Vanilla flavoring. Juice of I lemon for meringue. Soak the gelatine two hours in a cup of the cold milk. Then add to f,e rest of the milk f?iv .u^'.'* ^^^^'^ a ^ew minutes, and strain through muslin over the beaten yolks and sugar. Put over the fire and stir five ^Hr^n^"' "n^'l!'' y^" "° f««^ 't thickening. letitJ?nr"'^''f" "^^'■'y ^°^^- fla^o"-. and let It alone until it congeals around the edges of the bowl into which you have poured if then stir agam. and put into ?. wet mould' x?,.^^" 'u®' °'" '° *=°'d water u^itil firm, lurn It. when you are ready for it. into a glass bowl Have ready a meringue made by whipping the whites stiff with three table- spoonfuls of powdered sugar, and the lemon-iuin» Hoa„ ; i-_i„ ... " '-__„ •■' '"^^"^aiiy auoui tne FIRST WEEK. SATURDAY. VERMICELLI SOUP. GLAZED HAM. SPINACH A LA PARISIENNE. CHOW-CHOW. BAKED POTATOES. rhubarb tart. Vermicelli Soup. 4 lbs. knuckle of veal. 2 lbs. of coarse, lean beef. 2 slices of corned ham, or some bones of salt pork. 2 onions. Thyme and parsley. J lb. vermicelli. Pepper and salt. 6 quarts of water. Crack the bones into splinters ; cut the meat into strips ; slice the onions and chop the herbs. Put on in six quarts of water, and cook slowly five hours. Strain, press- ing meat. etc.. hard in the colander. There should be about four quarts of soup. Set aside half, when you havt salted it. for Sunday. Return the rest to the clean kettle, season and skim. The vermicelli should have been broken small, and boiled in a little hot, salted water, three minutes. Strain, without squeezing; butter and pep- per ; stir into the soup ; simmer very gently live minutes, and pour out. Glazed Ham. Wash a fine corned — not smoked — ham ; soak all night in cold water, and boil about eighteen minutes to the pound. There should be plenty of water in the pot, cold at first, and brought gradually to a boil. Skim well from time to time. Let it get cold in the water in which it was boiled, if you can spare the time. We always boil a ham the day before it is to be eaten. Take it out ; remove the skin carefully, and put the latter ba.ck into the cold liquor when you have skimmed all the fat — which makes excellent dripping— from the surface of the liquid. Press soft paper on the top of the ham, to take off the clinging drops of grease. Brush all over with beaten egg. Work a cup of rolled cracker into a paste with warm milk, butter, pepper, salt, and a beaten egg. Coat the ham thickly with this, and set to brown in a moderate oven. Twist frilled paper around the knuckle, and garnish with cresses. Spinach a la Parisienne. Pick off the leaves from the stalks ; put on in boiling water, a little salt, and cook twenty minutes. Drain hard and dry, chop fine, return to the fire with a good piece of butter, a teaspoonful of sugar, a little nut- meg, pepper and salt, and stir two minutes. SATURDAY. LA PARIStENNE. !D POTATOES. - FIRST WEEK — SATURDAY. SECOND WEEK — SUNDAY. 98 UP. some bones of nters ; cut the lions and chop uarts of water, Strain, press- ander. There of soup. Set salted it, for le clean kettle, micelli should d boiled in a hree minutes, utter and pep- er very gently moked — ham ; md boil about lound. There le pot, cold at a boil. Skim it get cold in led, if you can )oil a ham the Take it out ; put the latter hen you have akes excellent Df the liquid. )f the ham, to rease. Brush brk a cup of :h warm milk, beaten egg. is, and set to Twist frilled garnish with NNE. talks ; put on t. and CQok md dry, chop good piece of , a little nut- two minutes. Then, beat in two or three tablespoonfuls of cream, or rich milk, and whip as you would a custard. It should be smooth to taste and sight. Boil up— barely— and dish. Chow-chow "Goes well,*' as the French say, with ham. Baked Potatoes. Parboil, peel and lay in a dripping-pan, with a bit of butter upon each. As they brown, put on each a teaspoonful of warm milk mixed with butter, salt, and pepper. They should be of a light brown. Butter again just before you dish them. Rhubarb Tart. Scrape the stalks, cut into small bits, and stew in a very little water. When tender, take from the fire and sweeten. Have reaJy some open shells of pastry, freshly baked. Fill with the fruit, and sift sugar on top. Eat warm or cold—never hot. Make more paste than you need, and keep— raw— in a cold place. SECOND WEEK. SUNDAY. PEA AND RICE SOUP. FILLET OF VEAL WITH HAM. POTATO BALLS. STUFF"!: CABBAGE. FRENCH BEANS. CHARLOTTE CACHEE. bird's nest in JELLY. Pea and Rice Soup. Open a can of green peas, and turn them into a bowl for an hour. Boil halfacupof rice soft in a cup of milk. Skim the stock made yesterday, and heat to a boil before adding the peas (drained) and the rice, which should have absorbed all the milk. Stew slowly half an hour ; add what seasoning you like, and stir in a tablespoonful of but- ter cut up in flour. Simmer five minutes and pour out. Fillet of Veal with Ham, Have the fillet rolled and skewered by your butcher. Stuff a good force-meat of crumbs and minced fat ham between the folds of meat, and lay sliced ham over the top and sides, binding it in place with pack- thread. Put into a dripping-pan with a cup of boiling water, and roast twelve minutes for each pound. Baste very often. Half an hour before you take it up, remove the ham. and lay on one side of th« nan ; dredge the meat with flour and baste abun- dantly and frequently until well browned. Dish with the ham cut into strips and laid next the edge of the dish— the potato balls close to the meat. Send around sweet • •• pickles with It Strain the gravy., thicken with browned flour, add pepper and a table- spoonful of tomato catsup; boil up and pour into a boat. ^ PofATo Balls. To one cup of mashed potato add a Sfnofi «««. pepper and salt, and work Z?r Wk^^'I^ '"'" ^^"«: ""o" them in flour. When the veal is half done, skim ofl" the fat from the gravy, lay the balls in the pan basting, now and then, and turning until they are browned all over. Drain well and lay about the dishpd veal. Stuffed Cabbage. c;,?,°r]!. * }^^^^' ^™ cabbage, whole, on Saturday, tying coarse net over it to keep it in shape. Do not remove the net until next day. Then, bind a broad strip of mu^in abotit it that it may not crack in the stuffing. Extract tie stalk with a thin sharp knife. Without making a wide exter- nal aperture, " dig out" the heart, until you have room for nearly a cupful of force- meat. Chop the bits you have taken out. mix with cooked sausage-meat, a very little onion, pepper, salt, a pinch of thyme and bread-crum bs. Stuff the cabbage with this remove the band, tie up firmly again in a net bag, and put it into a pot, covering with the liquor in which your ham was boiled yesterday having first again skimmed the It uu^*®"^ S.^"*'y °^^ 'lour. Take out the cabbage, unbind with care, and pour a cup of drawn butter over it. Strain the fuTly P°' ^"*"°'''" ^'^'^ P"* ^*^y heed! French Beans. Cut into short lengths, when you have poured off the can liquor ; cook half an hour mboihng water, salted. Drain well, stir up with a tablespoonful of butter, with pepper and salt to taste. t^vv^i Charlotte Caches. 1 thick loaf of sponge oi plain cup cake. 2 kinds of fruit-jelly. tart and sweet. Whites of 5 eggs. I heaping cup of powdered sueai; Juice of I lemon. Cut the cake into horizontal slices of uniform width. Spread each with jelly- first, the tart, then the sweet, and fit into their former places. Ice thickly with a frosting made of the whites, sugar, and lemdn-juice. Set in a sunny window or slow oven, to harden. The form-r ;= ♦u^ better plan. '" """ Bird's Nest in Jelly. I quart of wine jelly— not too thin. 3 cups of white blanc-mange 9 empty egg-shells. 94 APRIL. Rind of 2 oranges cut into strips atd stewed in water until tender, then in syrup until clear or. if you have it, use preserved orange-peel. Empty the eggs carefully through a hole in the small end; wash tb^ out with cold water and while wet inside set firmly in a ?^- w '"2m, °l '"^*'' *° ^^P them steadily npright. Fill them with blanc-mange. Next morning fill a glass dish two-thirds full with ctear jelly, reserving a large cupful. So soon as the jelly is firm enough to bear their weight, break the shells, with care, from the blanc-mange eggs, and pile them upon the jeUy. Lay the " straw ^-,-. ,.. the orange- Fi, rf/®'* *°<* aJ^out them ; pour the rest of the half-congealed jelly over all. and set in a very cold place. A beautiful variation of this dessert can be madefor Easter Sunday, by coloring part of the blanc-mange brown with chocolate part pink with currant jelly or cranberry juice. SECOND WEEK. MONDAY. HAM AND EGG SOUP. VEAL PATES. CREAMED PARSNIPS. SALAD OF LETTUCE AND VEAL. MASHED POTATOES. CORN-STARCH HASTY PUDDING. Ham and fioG Soup. Skim once more and reheat the liquor in which your ham was cooked, and, when boiling, take oflf the skum ; stir in two tabfe 5^??™ 9^ corn-starch, wet in a half cup of milk. Take out a pmt of the soup, imd pour slowly, stirring well, upon four beaten vH!fi , "^ *°i''® """P- ^'t** a handful of very finely mmced parsley. Stir one minute without letting it boil, and pour upon half a dozen split Boston crackers, lining the Veal Pates. Chop up the meat left from Sunday's fillet -reserving some for .alad-also the crisped ham. Season well, warm up the gravy, when you have removed the fat ; mix alittle oyster hquor with it. and sUr in the mince Heat almoitto boiling, and set by, covered, where It wiU keep warm. Line /o/^.pans with the paste roierved for this purpose from Satur- •**^-ii u ®PL'° *?® refrigerator or cool cellar. It will be perfecUy good. Bakethese "shells '■ buttering the tins well ; slip out while hot • arrange on a warm dish ; fill with th« min— ' spimkuug the top of each with fine d"rv crumbs ; set upon the upper ifrating of your oven fora mmute or so, and send to table Creamed Parsnips. Boil, scrape, and slice lengthwise. Have ready in a saucepan a groat spoonful of but- ih^Z'^^ i??P^' ^"'^i'^'*- P"t '^ the parsnips shake and turn until very hot ; lay the pars' nips upon a dish; add to thi sauce thrS tablespoonfuls of cream, or four of mi Ik ?^ which has been rubbed a teaspoonfnl of sSveteiaX'^*''*'^^-"^P-'--^e Salad of Lettuce and Veal. Cut half a pound of your cold veal into inch-long strips, and strew with salt and pepper Shred a head of lettuce, and chop wo boiled eggs-not too finely. Mix S Rlf^^r '" 1^°""}- P™P"« a dressing thusT t^ thV^^ ^°!^ ° *,^°.^88« (^dd the Whites to the soup) ; salt lightly, and beat in. a few drops at a time, four tablespoonfuls of oil- then, as gradually, three teaspoonfuls oif best vinegar and half a teaspoonkl of celery essence-Colgate's, if you cin get it The Z'rTh '"'°"^^ ^^ '^^''^ ^' "«^ Pour over the n;eat and lettuce, toss up with a silver fork, and transfer to a glass dish. Mashed Potatoes. iPrepare as often before directed. Corn-Starch Hasty Pudding. X quart of fresh milk. 3 full tablespoonfuls of corn-starch 1 tablespoonful of butter. I teaspoonful of salt. Scald the milk, and stir in the com-starch previously wet m cold water to a white liquid Boil steadily, stimngconstantly.ten minutes. Sa^t and butter Let the pudding stand frn^ I^'°"i*^ '° ^^^ ^**«^' ^t^-- y°« take it i^A-^^'V^ ^^ *"^° °«t into a deep. Ke ^^- °^'=°"^««- i° a faring: SECOND WEEK. TUESDAY. melange soup. -. RAGour OF mutton. canned corn pudding. baked tomatoes damson, or plum pickles. PEACH batter pudding. Melange Soup, 1 cup of rice (scant). 3 lbs. of coarse, lean beef. Some mutton bones. 2 carrots. 2 turnips. Essence of eelery, two teaspoonfuls Pepper and salt. f ««"u«. 4 quarts pf cold water. SECOND WEEK — TUESDAY — WEDNESDAY. 96 I cup of tomato-juice. Cut the meat into dice, and put on in the water. Boil gently two hours, when add the nee, tomato-juice, and the veRetables cut into small squares, and already cooked five minutes in hot water, to take off the rank taste. Stew half an hour, or until the vege- tables and rice are tender, but not a pulp • season ; boil up once and pour out— meat vegetables, and all— into the tureen. Ragout of Mutton. 3 lbs. of mutton— lean and boneless— cut into strips four inches long by one inch wide. I cup of gravv. made of bones, etc. A tablespoonful of walnut catsup. Browned flour. Salt and pepper. I slice of lemon. Parsley. A slice of ham or fai pork, cut small. Dripping. Fry the mutton to a nice brown, quickly in the dripping. Lay in a saucepan, the chopped ham upon it, and cover with the gravy, highly seasoned. Stew slowly until very tender ; take up, and keep hot, while you add the lemon to the gravy, with the catsup. Boil five minutes; strain, and return the g^avy to the saucepan. Thicken, and put in the parsley minced fine. Boil up, and pour over the meat in a flat dish. Put sippets of fned bread around the edge of the dish. Canned Corn Podding. can of com, drained. eggs. tablespoonfuls of melted butter. tal?lespoonful of sugar. A little salt. 2 cupfuls of milk. I tablespoonful of corn-starch, wet up in the milk. *^ Beat eggs, sugar, and butter together ; then add the com. Salt the milk, and dissolve the com-Btarch well in it, and pour, by de- grees, upon the rest, mixing well. Bake in a greased bake-dish three-quarters of an hour. Keep covered until nearly done ; then brown, Bakbd Tomatoes. Peach Battku Podding. 1 quart of milk. : 2 cups of prepared flour, or enough for ioft batter. 4 beaten eggs. I tablespoonful of butter, slightly warm- ed. I saltspoonful of salt. 1 can of peaches, drained. Lay the drained peaches in a buttered bakedish. Salt the flour, and sift into a pan Beat eggs and butter together, stir in the niilk. and pour, by degrees, into a hole in > he ~::ddle of the flour, until you have a smooth batter. Pour upon the peaches, and bake in a brisk oven. Add a glass of brandv to the peach syrup ; sweeten to taste ; stir in two tablespoonfuls ol butter, and set in boil- ing water until the butter is melted. Serve the pudding in the bake-dish. and eat with this sauce. SECOND WEEK. WEDNESDAY. eel feoup. BOILED CHICKEN. POTATOES A LA CREAME. EGG SAUCE. RICE CROQOETTES. STEAMED CORN-MEAL PODDING. Drain oflfthe liquor from a can of tomatoes and put It into your soup. Pare the crust troni some slices of bread, cut them to fit the bottom of a greased pie-dish, and fry to a light brown in dripping. Dip each in bojl- ins. salted milk fit »r> thai.- .^u :_ ^xl. — - - — — — .. .,.«,^-.^^ ,^ jj.^ aisfl, pour the tomatoes upon them, season with pepper, salt, butter, and a litUe sugar. &tew thickly with crumbs, and bake, covered twenty minutes; then, brown. Eel Soop. 4 lbs. of eels. I onion. 12 whole peppers. 3 tablespoonfuls of butter. Tablespoonful of chopped parsley. 1 cup of milk. 2 tablespoonfuls of flour, rubbed into the butter. 2 quarts of water. 2 slices of toast cut into strips. Dripping. Clean the eels vwth care, removing all the fat ; cut them into shcil pieces, and fiy for five minutes in dripping. Drain, put into a saucepan with the water, onion, and pep- per, and stew slowly one hour, or until they are tender, without breaking. Strain through a colander; pick out the eels and cover in a tureen, the bottom of which is lined with strips of buttered toast. Strain the soup through a soup-sieve, back into the sauce- pan; heat, and stir in butter, flour, and parsley. Boil up. add the milk, already heated, and pour over the eels and toast. Boiled Chicken* Cioan and stuff as for roasting. Bind legs and wings to the sides ; tie in a net, and put on in boiling water— if tender. If doubt- ful, use cold water, and cook very slowly When the fork-test shows that it is done 96 APAIL. «^Jk P^"'** n^ "^ ■ ^"1> Salt, pepper, and butter well and cover while pr^pa^g cool and sk.m put on in a wucepan ? pu in atablespoonful of butter. roll3^in flour and 8t.r to a bo.l. Take off and pour gradu: ally over two beaten egg,. Rel^Vn to the fire with minced parsley, almost boil, and pour over the fowl. Salt the liquor and set aside for soup. Potatoes a la Crbmb. w.-hI^k'! J!"'"' "^I^'P "P. "^'^^ » '■o'"''' at fi"t. Thl Wh"f • ^}*' ?°*^ "'"* ; *t last, with «nnn » 5®1 '"'"'* °^ *" *^«g- "cap roughly upon a dish, set upon the upper grating of tfie^^oven until they begin T color. Ld RicB Croquettes. 3 cups cold boiled rice. 2 tablesponfuls melted butter 2 beaten eggs. 1 tablespoonfuls of powdered sugar «mi"^*^'' .°^ ^'■*'*^ '•"°° peel, and the same of nutmeg. Work the butter into the rice, then the seasoning lastly, the beaten eggs^ Make in Sacklr^'and* f^' '%*««• '»>e° i° AderLd Lard for frying. Steamed Corn-Meal Pudding. a cups Indian meal. 1 cup of flour, 2 tablespoonfuls of white sugar ^2i cups of -loppered" milk, or butter- the J®^P°°°ft»lof soda, sifted twice through I teaspoonful of salt. I heaping tablespoonful of butter, melted. Put meal flour, salt, sugar, and soda in a Si '»"'. thoroughly; make a hole in the BeShofn^ T:^^ '°.*^« "^^^ ^d butter. 7uut^f°^ '°?? "^^^^ '^^ are in ; put into Ln^'^'^l "°"'*l ^'''^ * tight top. and steam one hour and a half, if you have no rS"/,!f ^?'*''' ^* the mould in the top of h,^c Pt^hoUing water, taking care it does not foffi *" *^« ^«*e'-- Lay a thick wet towel, folded, over the top of the mould to keep in a^l the heat. Or you may simply boflit Eat hot. with butter and sugar ^ SECOND WEEK. THURSDAY. cream almond soup. beefsteak. chopped potatoes. CHICKEN salad. MOULDED SPINACH. soft GINOBRBREAD and CHOCOLATE. Cream Almond Soup. Broth in which yesterday's chickens were tjoiled. i lb. of almonds. ^1 cup rich milk— half cream, if you can 2 tablespoonfuls of butter, rubbed up with two of flour. ^ Pepper and salt. 3 boiled eggs. 2 blades of mace. Skim and heat the soup. Meanwhile, blaiich (that is, scald and skin) the almonds and pound m a mortar. Rab to a powder the yolks of three hard-boiled eggs, and work up, with the butter, flour. and"monds, to a paste. When the soup boils, pepper and salt, and put in the mace. Skim clean stfain out the mace; return to the pot and stir in the paste of almonds, etc. Boil up gently, have the . milk scalding hot in the tureen, and pour in the soup, mixing all up well. Serve at once. Beefsteak. Flatten with the broad side of a hatchet ; broil over (or under) a clear fire upon a buttered gridiron— turning often. Lay upon a hot dish ; salt, pepper, and butter, plenti- fully. Cover with a hot dish or lid, and let It stand five minutes to draw out the juices. Chopped Potatoes. - Chop cold boiled potatoes into dice Put some butter or nice dripping into a frying- pan ; heat, and stir in the potatoes. Shake to prevent them from sticking to the pan and when very hot. and glazed with the butter, pepper and salt, and turn into a hot colander. Shake and toss for a mo- ment, and pour into a deep dish. Chicken Salad. Cut the meat from the "carcasses" of yesterday's chickens. If you have but a little It may be worth while to give Tohn a piquant side-dish. Add an equal quantity ofshred lettuce, when you have cut your chicken mto narrow strips, two inches long iulV^X^"^^': P'^P*™ * dressing accorl- lug to the receiDt flriven on Mge/»°" • salad-dish. and lay sections of two hard- boiled eggs on top. with a chain of «Uced rHURSDAY. OUP. IPPBD POTAToA. DED SPINACH. CHOCOLATE. OUP. ! chickens were iva, if you can rubbed up with Meanwhile, ) the almonds, I to a powder ed eggs, and , and almonds, boils, pepper Skim clean, o the pot and etc. Boil up ng hot in the mixing all up of a hatchet ; ' fire upon & in. Lay upon jutter, plenti- }r lid, and let >ut the juices. s.- ito dice. Put into a frying- itoes. Shake i to the pan, zed with the turn into a !>s for a mo- i. arcasses" of have but a give John a ual quantity ive cut your inches Ions BBOOND WEEK — THURSDAY-— FRIDAY. ssing accord- ; put into a f two hard- in of sliced whites- left from the yolk* used for the •oup— around the outer edge. MouLDKO Spinach. Boil twenty minutes in hot. salted water • drain, pressing hard. Chop flne, and put into a saucepan, with a good lump of butter, a little pepper, salt and sugar. Bear and toss until nearly dry. Press hard into an oblong pan or mould. Invert this upon a hot dish. Lay slices of egg upon the top 97 Soft Ginobrbread. I cup of sugar. I cup of molasses. I cup of butter. I cup of sweet milk. 4 cups of flour. 4 eggs. I tablespoonful mixed ginger and mace. X small teaspoonful of soda dissolved in the milk. Beat molasses, butter, sugar, and spice »o a cream ; whip in the beaten yo!ks, the milk and lastly, the whites, alternately with the tlour. Bake in two loaves, or in round tins or cups. Chocolate. 6 tabiespoonfuls of grated chocolate. 2 cups of boiling water and the same of milk. Wet the chocolate in cold water ; stir into the hot. Boil fifteen minutes; add the milk, and simmer ten minutes longer Sweeten upon the fire, or as vou pour it out , SECOND WEEK. FRIDAY. oyster soup. FILLETS OF HALIBUT. POTATO MARBLES. PATE OF SWEETBREADS. LIMA BEANS. BOSTON CREAM CAKES. OvsTtR Soup. 2 quarts of oysters. gt 1 quart of milk. • 2 tabiespoonfuls of butter. 1 teacupful of water. 2 eggs. Cayenne pepper, salt, mace. ''I tablespoonful of corn starch. Strain the liquor from the oysters into a saucepan, mixing in the water. Season and spice to taste. When the li.'^.ncr !v-.-:!= '^i\Vi»^eTo{ the oystera 'chop^'fine' Boil five minotes; strain through muslin tod put back into the saucepan. Thicken *mh tht Dutter rubbed up in a tablespoonful of corn-starch. When this boils, drop in .■«.ffl'*^°'*v,°y"*'[' ^°°^ "n*" they ruffle.' Meanwhile, make a sugarless custard by heating and salting the milk, adding the beaten eggs, and stirring four minute, over the fire. Put some split crakers into the tureen; pour on the custard, then the oyster-soup, stirring all up well. Send around oyster crackers and sliced lemon with it. Fillets of Halibut. Cut a tolerably thick halibut steak into strips four inches long by two wide. Put three tabiespoonfuls of butter, with pepper and salt, mto a saucepan, and iimmer gentlv-not frying — until tender. Then dram, and put upon a hot water dish to keep not. Cut some potatoes into small balls 1 Here is a little instrument for this purpose like a rounded gouge, which turns theni out rapidly and neatly. A small iron spoon will give you oval balls. Or, if you find it easier, cut the potatoes into equal cubes , lav m cold water half an hour, then cook ntteen minutes in boiling water. Drain and dry and after taking your fish from the butter, strain the latter, put in the potatoes and shake over a hot fire until they begin fi*Ji ^°"'*-^.^"'°' *°'^ l*y about the fish- Ji'lets. Add a tablespoonful of butter to that in the pan (previously ';ut up in flour), a teaspoonful of anchovy-sauce and the juice of a lemon, with a little minced pars- ley. Boil once, and pour over fish and po- tatoes. *^ Pate of Sweetbreads. Cut good puff-paste into rounds a quarter of an inch thick. Reserve one of these for the bottom of each pate. With a smaller cutter take out the centre of three others and pile upon this, making a deep well over an inch acros .ake quickly, glazing with white of egg v eo nearly done. Boil three sweetbreads ten minutes ; leave in cold water as long ; cut into dice, put into a saucepan with a great spoonful of butter a little pepper and salt, and a few spoonfuls of boiling water, and stew twenty njinutes Stir, meanwhile, into half a cup of boiling milk a tablespoonful of butter cut up m as much flour. Add to the sweet- '"■«aa".with a little minced parsley. Boil hLed'^UI^^' P"'*'- ""' ""■*"«'' "P°° » Lima Beans. if dr,cd, ioak over night, put on next day in cold water, salted, and cook gently until soft. Drain, stir in butter and pepper. If you use the canned beans, put on in boiling water, then proceed as above directed. WW! IP' 9a APRn.. Boston Cre,< i Cakbs. i^ lb. of butter. f lb. of flour. I pint water— warm— not scalded. Stir the butter into the warm water, and heat »lowly to a boil. Then put in the flour, boil uid stir one minute ; empty into a dish to get cold. Beat the eggs light, and whip, first the yolks, then the whites, into the cooled paste. Drop in great spoonfuls, upon buttered pt^iar, not letting them touch each other, and bake, in a quick oven, ten minutes. They should puff up to quadruple their original size. Pass a sharp knife lightly around each, split, and fill with the following mixture : I quart of milk. 4, tablespoonfuls of corn-starch. :\ eggs. i cups of sugar. I teaspoonful of butiier. Vanilla. Heat three cups of milk, and stir in the corn-starch wet with the other cupful. Beat the eggs and sugar together, and add the boiling mixture, by degrees. Put in the butter ; mix well and cool before adding the vanilla. SECOND WEEK. SATURDAY. SOUP VERTIB. BAXEU MUTTON CUTLETS. HOMINY PUDDING. potato caxbs. lettucb. tapioca pudding. Soup Vertie. 2 lbs. coarse beef, chopped fine. I turnip. I onion. Celery-seed tied in a bag. 1 grated carrot. Nearly a quart of spinach leaves. 2 lumps of sugar. r tablespoonful of butter, rubbed in floor. Bunch of parsley. Pepper and salt. A little of yesterday's pastry, cut into strips — like " noodles." 2 quarts of cold water. Stew the beef with the celery-seed in a quart of water for two hours, or until the meat is in rags. Strain hard in a bag. Add the other quart of water in which have been simmeiing, for half an hour, the grated carrot, the spinach cut ^mall, and the other • — ^— — -*-▼ p" ••-•^-- • t ->'ttr.. SIX tw^^.iic* UXICCXI minutes; mb tntirely through a colander; return to the fire, season ; add sugar, chopped parsley, butter and fl«iir: boil op and drop in the noodles, one by one. Sim- mer ten minutes, and pour out. It is a very good and wholesome soup for the spring- time. ■ Baked Mutton Cutlets. Trim neatly and put the bits of bone, skm. etc., on in a pint of cold water to stew down into gravy. Pour a little melted butter upon the cutlets and set over hot water, fifteen minutes. Then dip each in egg. next in rolled cracker, and lay in your dripping-pan with a very little water. Bake rapidly, basting with butler and water. When the gravy has boiled down to one cupful, strain into a saucepan ; season with pepper, salt, and tomato catsup. Thicken with browned flour ; strain into it the gravy from the dripping-pan ; lay the chops care- fully in a frying-pan, as being broad and easily managed. Pour over them the gravy, simmer ten minutes; arrange the chops upon a dish, and serve the gravy in a boat. Hominy Pudding. 1 cupful cold boiled hominy— the small- grained kind. 2 cups of milk. I great spoonful of melted butter. I teaspoonful of white sugar. 3 eggs. A little salt. Work the butter into the hominy; then the beaten yolks and sugar; then, by degrees the milk, and when all are smoothly mixed the whites. Bake in a buttered pudding- Potato Cakes. Make cold mashed potatoes into flat cakes, seasoning well, and flouring all over. Fry to a good brown in dripping;. Take up and drain as soon as they are done, and serve hot. Lettuce. Wash and pile the best parts in a salad- dish. Pass oil, vinegar, pepper, salt, and powdered sugar to each one and let him season for himself. It is well to do this ^nce in a while, that the children may learn ^ow to prepare their own salad. T.iPiocA Pudding. I cup of tapioca. 1 quart of milk. 5 eggs. 2 tablespoonfuls of melted but ter. and the same of sugar. -Soak the tapioca in cold water for three hours ; drain off" le water, if it be not all absorbed. Soak another boor in the warmed juiik. '*"«". beat ens and sugar up with the butter, add the rnilk aad tapioca, stir up weU irom A* bottom, after it goes into tiSe oven, and lalw in a battered pn^aiitg-^sb % ny— the small- utter, and the until firm and nicely browned. Eat warm THIRD WBBK—BUNDAT. THIRD WEEK. SUNDAY, .„., CALF S HEAD SOUP, IMITATION TUaTLE. CHOPPED MACARONI. BERMUDA POTATOES STRING-BEANS AND FRIED BRAINS. ALICE'S PUDDING. COFFEE AND WHIPPED CREAM. Calf's Head Soup. h^V'Z°' •" "'"•^'^ "^ <='^^» ^--d has broJn.' °' '*"'° ^''^ *="* '"'° ^''^^ and fried 3 sliced and fried onions. 1 grated carrot. Bunch of sweet herbs 2 tablespoonfuls of butter rubbed warm , Mv*""^ V'^'^^y °^ ^'°^^ flour i?aifh^„°"'"'K°' Worcestershire sauce. I glass brown sherry. Dice of meat from the head Pepper and salt. a.fu'\^ ""f^^ ''5*^ °° Saturday until the flesh slips from the bones. Salt and DeoDer ^t^TJ""^ "Cif ^^y- ^'tl' the b^ins^K salted and cooked-in a ccol place. Return IiH^°*K *° ''"' "quorwith theVegetabS and herbs cqt small, the fried beef anH ^H;.^'* ^" °" ^°^'- ^ason higWy T^«t/nff ^? "i * *=°°' cellar until Sunday Take off the fat. and melt the souo-ielfv ketS 'wK^ '^r*'"* *^» together Ta^S thl .!• .When hot. strain, and set aside haSf the stock for Monday. Boil up tha m«mt for to day. stir in the butter and flour anda cSfd heal "'^^ "^'^^ ^^""^ ««»« chSof thS Sd wfn. .nS"""^' *^° "'""*««• add sauce ana wine, and pour out. Imitation Turtle. ________^ 99 over it, and set all in boilinR water «ft««» mmutes^ Put oyer the fire ,^i,h he shcS egKS and force-meat balls Let t him kI ■ to boil, and take off Lay th^\l!llT .^\" upon a dish, and the eggs^u^Tt tL'S/ gravy over it, sending up the rest in a boat. Chopped Macaroni. hof^aiiH'T"°'*.°^ macaroni tender in hot salted water, and let it cool. Then chon small. Have ready in a saucepan a cunfTi of hot m.lk in which an onion hL l^eX :^n^rsr,r • pei;;;^;"'^.?'!^^^ ir^'ar^;*'^''^*™'^'^-- wh\^^^ shake n^*?'- P"* 'P "''' macaroni, and a dirTrfi.h '*""T""t'» very hot. Turn' into a deep dish, and grate more cheese on the h^" .1,^" \red-hot shovel over this untd aiw1tTt,'ar^^.^'^^^>-»'^''-fi- Strino-Beans and Fried Brains. inSl/if '^f"" '°*.° 'J'"'' *«°8ths and cook Sr^n~r*":,"**?'^- I^'-«"n.«tirinbut- ^ff'iFf^^l' •"'' ""^t, and dish. Garnish with the brains, rubbed smooth seasoned S^ Iri^A^'!^ • ™* •?« '"d a litufflSS: and fried by the spoonful in hot fat. Jcl^S '""^ ^'^^^ "^^^ the tongue. elL i^P "^■^'^ «?V; I' yo" have nothing a" H^, °T "^ *=''P'"' '"■°™ yo*"- soup-jelly *^ chop^"%^°r^"!!,*''*'?"u'°»'l*°^he ears cnopped fine, mixed with bread-crumbs r^lt^T''-^^ ^d roll^^n fl?u" • isrss;id"^s.^'"'*^"^*''^«- Browned flour. 4 hard-boiled unm. Psacar ahA =»* H^S. ***• '"••^ *^ *fae head reatlv He»t thegraty with aeaaoniur Wh. «^ the me* Into the saucepan ; ponr™^ Bermuda Potatoes. win "crn*!« '° ^'"°? "^ater : cook until a fork Ss ^" ^' ^'^°^- *°^ »«"'« '° their Alice's Pudding. 1 quart of milk. 4 eggs. I cup dry crumbs. i cup of strawberry or other sweet jam. i cup of sugar. Sprinkle the bottom of a buttered bake- dishwith crumbs. Pour in the iam t^!i cover this with the rest of the^ cramlS? TiAl ""•^ "'"'• Scald the reSde"; fcK*asr??ii^.rtL^^ Sn° ^K ' '?• "iakeuntil wefi set andXhSy colored by the heat. Eat cold-with crSm if you can gat it. vroam. Coffee and Whipped Cream. anK'J*,*"'*'")'?*™ ^* syllabub chum and lay a spoonful upon a surface nf " .ru- cap oi ui«ae conee. " "~ ■"' 5.. i' I 'hi 100 \ aPBIL. THIRD WEEK. MONDAY. A GOOD WHITE SOUP. HAM AND EGGS. SUCCOTASH. OYSTER SALAD. STEWED POTATOES. PLAIN MACARONI PUDDING. ■ f A Good White Soup. Skim the stock set aside yesterday ; heat and season, then strain through thin mushn, and return to the fire. Skim again ; add a ereat spoonful of butter, cut up in flour, and Boil up. Have reedy in your tureen a cupful of hot milk, in which has been soaked half a cupful of bread-crumbs ; beat into these the \yhites of two eggs ; pour in the soup by degrees, stirring in well, and serve. Ham AND Eggs. ' Cut slices of ham of equal size ; cover with boiling water, and cook ten minutes, then let them get cold. Cut oS the rind and fry in their own fat, until browned. Lay upon a hot dish ; strain the fat, returning it to the pan with a little butter, and when hot break in the eggs. Fry upon one side ; trim off the ragged edges, and lay upon the ham. Dust with pepper, and serve. Succotash. Open a can of succotash ; drain off the liquor, cut the beans into short lengths, and put on in boiling water, salted. Cook twenty- five minutes ; drain off the water, and add as much cold milk. When this is hot, stir in a great spoonful of butter, cut up in flour ; pepper and salt, cook three minutes more and serve. Oyster Salad. Cut the oysters into thirds ; pull the hearts . out of nice lettuce heads and shred up one- ' third as much as you have oysters. Make a dressing in the proportion of two tablespoon- fuls of best oil to four of vinegar ; one tea- spoonful of salt and the same of sugar ; half as much pepper, and made mustard. Rub all up well, and pour over oysters and lettuce just before serving. Stbwzd Potatoes. Cut into small squares and put on in boil- ing water, slightly salted. When tender, but not broken, throw off half the water, and proceed as with the succotash, only adding a teaspoonful of finely minced parsley. Plain Macaroni Pudding. ^ ib. macaroni, broken in pieces an inch long, boiled tender (or about twenty minutes) in hot, salted water. I tablespoonful of butter. I latKecup of milk. 2 tablespoonfuls powdered sugar. 2 eggs. Grated peel of half a lemon. A little cinnamon and salt. When the macaroni is tender, drain off the water and add the salt and butter. Heat the milk and pour over the beaten eggs, sugar and flavoring. Mix with the macaroni, and bake in a buttered pudding-dish, covered, for half an hour ; then brown. Eat with butter and sugar. THIRD WEEK. TUESDAY. 3 I 2 2 I 2 POT-AU FEU. BOILED LEG OF MUTTON. POTATOES A LA LYONNAISE. STEWED PIE-PLANT. CAPER SAUCE. peach leche crema. Pot-au-Fku. lbs. of lean beef, cut into dice. sliced and fried onion. carrots, cut into small squares. turnips, ditto. bunch of sweet herbs, minced. potatoes, parboiled and sliced. Pepper and salt. 3 quarts of water. Put on the beef in two quarts of water and cook slowly until it is tender, and the water reduced to one quart, Put the vegetables— except the potatoes— on in boiling water, Cook ten minutes ; throw away the water and cover with a quart of cold. Add the potatoes ; pepper and salt and cook gently half an hour. Put in the meat and the quart of gravy and simmer ten minutes more, with the minced herbs. Then pour out. This is only a family soup, but is a good one when properly cooked. Boiled Leg of Mutton. Do not have the shank too long, nor cut it so short as to make the leg "chunky." The miffat win look cleaner and less sodden if you boil it in a piece of mosquito net or tarlatan, sewed about it somewhat tightly. Put on in boiling salted water, plenty of it, and cook fifteen minutes to the pound. Un- wrap and lay upon a hot dish. Butter all over, and sprinkle lightly with salt. Twist frilled paper about the end of the shank. Caper Sauce. Take Qijt 9 cu"ful of the limnr in vsh-rh the mutton was boiled (putting away the rest for soup), strain, heat, and skim ; stir m two tablespoonfuls of butter rubbed in a teaspoonful of flour ; pepper, boil up. pour upon a beaten egg ; return to the fire and THIRD WEEK— TUESDAY — WEDNESDAY. 101 TUESDAY. n«.ffr» "'""'^"^ *1,** *^° dozen capers or nw urtium-seed. and pour into a sacce- Doat. Pass, of course, with the mutton. Potatoes a la Lyonnaisb. rh^,^^^^ *•"» potatoes, and cut into dice- Chop a smal onion and mince a tablespoon- ful of parsley. Put two tablespoonfuls of butter or excellent dripping into a fry- f„K°; f"^ "^et" 1'°*' "*'■■ '° Potatoes.onion. and parsley. Shake and toss until all are 5lfT^^?i' ^"^'^^ °°» '«* them brown in'a d'eef Jt'^' '" ^ ''°* -^-'J-- -^--e Stewed Pie-Plant. hoff''-" t''.*^ *t^^ ''^^ ^'^•'s- and cut into half-inch lengths. Stew tender in a litt e w/; ^''^. ^ ^^'If"! «f seedless raisins Sweeten to taste. Eat cold with meat. Peach Leche Crema. 1 can of peaches. Yolks of 3 eggs and whites of four 3 cups of milk, i cup of powdered sugar 2 tablespoonfuls of corn-starch " I tablespoonful of melted butter. wifht'^M^'^ ^"''= 5'''''° the corn-starch wet tilll W? '^'}\u^f '=°°*'' «t'" stirring, un- til it begins to thicken. Take from the fire and beat in the butter, then th"wh?DS yolks, two whites and sugar. WhTskTa ught cream. Drain the syrup from the ^.h'l'n' ^^y '^V^ '° '^' bottom of a bake' Bak; in Tn,!^t "'•"ture gently over them crfr ^ -.u *!"'*=.'' °^«° ten minutes, then stitt with a little sugar. Shut ud in thp oven until this is slightly tinged Eat warn with sauce, or rold with cream. THIRD WEEK. WEDNESDAY. scotch broth, mutton pie. stewed tomatoes, cabbage salad. mashed potatoes. lemon puffs, Scotch Broth. whTcli'M?/ ^^*fr" the top of the broth in which the mutton was boiled yesterday Dut*'?t"fn "''u^Tl!',? good-sized one. and put It m. Boil half an hour and strain. hour, in cold water, and cook f^r two hour» Wh«; *^ kP fP ?*""* P^^'^'y fine and add. J^»^ f^^^vT'''^ " ^*^ ""'t. and the broth has boiled down one-half, pour dtt and serve, having peppered to taste Mutton Pie. . Cut the , meat from yesterday's miitlon into strips two inches long by half an inch wide. Chop a pickled cucumber to pieces, also tw. boiled eggs. Put a layer of meat in a bake-dish. strew with pickle and egg • salt and pepper and drop, pretty thickly' over It. bits of butter rolled in flour. Go on in this order, unlil your meat is used up when pour in a cup of oyster-liquor or cold water. Cover with a good crust, orna- mented around the edges; make a slit in tHe n;iddle and bake one hour. N.B.— The bare bones will •■ help out" to-morrow's soup. Stewed Tomatoes. Receipts for these, as also for plain mash- ea potatoes, have been given so lately that repetition here is needless. ^ Cabbage Salad. I small, firm white cibbage. shred fine I cup of boiling mi)'' I smaller cup of vi. r, also hot. 1 tabl^poonfui of ouaer, and the same of 2 eggs, well beaten. I teaspoonful essence of celery Pepper and salt to taste. When the vinegar boils, yut in butter. sugar, and seasoning. Boil, and add the shred cabbage. When this is scalding hot take from the fire. Pour the h6t milk upon tlie eggs, and cook one minute, stirring am- stantly. Turn the cabbage into a bowl, pour over it the smoking custard, toss up and mu well, and set it, covered, in iceKioid water. Eat perfectly cold. Lemon Puffs. I cup of prepared flour. i cup of powdered sugar. , I tablespoonful of butter. 3 eggs— whites and yolks beaten sepa- rately. *^ Grated peel r{ i Jemon. 3 tablespoonfuls of milk. A little salt. Cream butter and sugar, whip in the yolks, milk, and lemon-peel; then, the whisked llJin^ ulf ^i""":' alternately. Bake in T^i'« »"Tf ^L"' °' •" "Ke"" pan"- Turn out while hot. and eat with sweet 102 THIRD WEEK. THURSDAY. SOUP A LA BONNE FEMMB. CORNED BEEF. MASHED TURNIPS. scalloped cauliflower. fried potatoes. orange cream pie. Soup a la Bonne Femme. Bones of cold Qiutton, cracked. 2 lbs. of lean veal from the knuckle, bones broken, and meat cut up. 2 tablespoonfuls of butter, rubbed in • flour. i cup of raw rice. i cup of milk. I onion, chopped. 3 eggs. Minced parsley. Salt and pepper. 3 quarts of water. Put bones, meat, onion, and rice on in the cold water, and cook slowly three hours Strain, rubbing the rice and o«on to a pulp, through a coarse sieve. Season, boil up, skim, and stir in parsley and butter P o J ® "''''• P®""" "P°" *^« beaten eggs and add to the soup, stirring in well. Let It almost boil, and take from the fire. Pour cut, and serve at once. Corned Beef. Wash the beef well, put on in plenty of boiling water, .and cooTt at least eighteen minutes to the pound, if the piece be tole- rably thick. Put away the liquor for to- morrow. Dish the meat. Make a sauce as directed on Tuesday, for mutton, but sub- stituting pickled cucumber, chopped, and a very little pickled onion, for the capers berve in a boat. Mashed Turnips. At this season the yellow turnips are best fnt on, when you have pared and quarter- ed them m cold water, salted, and cook tender. Mash, and press out the water ; stir in a good piece of butter; pepper, and salt to taste, and dish very hot. Scalloped Cauliflower. The cauliflowers in market now are I-ss nice than those to be had earlier or latev in the year. Still, you can get them, now and then. Boil, tied in a net, in hot water Clip into neat clusters, and set, stem down- ward, in a buttered bake-dish. Beat up a cupful of bread-crumbs to a soft paste with two tablespoonfuls of melted butter, and loar oi iiiiik. season with pepper and salt and whip m a raw egg. Butter, salt, and pepper the cauliflower, and pour the mix- ture over it. Cover closely, and bake ten APRIL. minutes, or until very hot, in a brisk oven • then brown lightly and rapidly. Fried Potatoes. Wash, pare, and slice round, very thin Leave in cold water one hour; wipe, by spreading upon one towel, and pressing another upon it, and fry, not too many at a time, in boiling lard, salted. Cook quickly take out with a wire spoon, and shake in a hot colander. Serve in a deep dish lined with a hot napkin. Orange Cream Pie. I teacup of powdered sugar. I tablespoonful of butter. I egg. I orange— juice and half the grated peel soaked together, for half an hour, then squeezed in a muslin bag. I teacupful boiliiig water. I tablespoonful of corn-starch, dissolved in cold water. Pulp of half an orange. Stir the corn-starch into the water ; cream the butter and sugar, and pour over them the hot mixture. Cool, and add the orange a°d beaten egg. Take the inner rind from the half orange, remove the seeds, and chop iiery fine. Bake in open shells. THIRD WEEK. FRIDAY. " PEAS PORRIDGE HOT." BAKED SHAD. MIROTON OF BEEF. SPINACH WITH EGGS. CRESSES. AMBUSHED TRIFLE. " Peas Porridge Hot.'* Soak a quart of split paas all night. In the morning put on in the liquor from your corned beef, with a sliced onion and a little celery-seed, tied in thiu muslin. The liquor should be skimmed and poured cold upon the peas. Cook slowly, until these are soft enough to pulp through a colander. Rub them ; if the soup be very salt, add hot water; pepper to taste ; boil up, and stir in a cup of hot milk, in which have been dis- solved two tablespoonfuls of corn-starch wet up in water, _.id a tablespoonful of butter. Add minced parsley; simmer two minutes: have a double handful of fried bread dice in the tureen, and pour on the soup. Baked Shad. Clean, wash, and wipe a large shad. Stufl' with a dracsinn r\t U^^-J I 1 salt, and pepper, wet with milk, and sew up carefully with fine cotton. Lay in the drip- ping-pA ; pour over it a cupful of hot water, and bake one hour, covered, except :> in a brisk oven ; pidly. TOES. round, very thin, e hour ; wipe, by vel, and pressing not too many at a d. Cook quickly, )n, and shake in a a deep dish lined THIBD WEEK- ^KIDAY. w Pie. jgar. sr. If the grated peel If an hour, then ir. -starch, dissolved the water; cream pour over them id add the orange 5 inner rind from 3 seeds, and chop lells. FRIDAY. HOT." tIROTON OF BEEF. CRESSES. PLE. Hot." p all night. In iquor from your mion and a little ilin. The liquor lured cold upon til these are soft colander. Rub y salt, add hot il up, and stir in h have been dis- of corn-starch, ablespoonful of jy; simmer two andful of fried nd pour on the jrgeshad. Stuff rruurbs, batici", lilk, and sew up -ay in the drip- cupful of hot covered, except »?f , ^°o ."^ ^^.*'°« '* ^'tl* b"«er and »vf • ^"!,!.°*° \^°^ **"'»• *°d ^^P warm, while you add to the gravy a teasp^nful of browned flour, wet up with cold water and pepper Boil up well and serve in a Ijoat Garnish the fish with sliced lemon, and pass the cress-salad with it. ^ MiROTON OF Beef, Chop your cold corned beef fine. Have ready in a saucepan a cup of drawn butter into which stir a teaspoonful of minced onwn the yolk of a boiledegg. pounded, and ^**f? ""t* ^«^- S°>? ««°tly three minutes and add the mince of beef. Stir until hot! but not boihng; pour into a bake-dish • spread with a cover of mashed potatoes, into which have been worked half a cup of milk and a great spoonful of butter. Brown in a good oven, and glaze with butter, when it begins to color well. Serve in the dish It IS very good. Cresses. 108 . IRD WEEK. SATURDAY. CLAM SOUF. BEEFSTEAK. SCALLOPED TOMATOES AND CORN. WHOLE BERMUDA POTATOES. MADE M0STARD. BOILED CUSTARDS. Pick over, wash, and cut into small pieces, nie in a salad-bowl, and season with vineear salt, pepper, and a little sugar, mixin| in Spinach with Eggs. Cut the leaves from the items, and cook twenty minutes in boiling, salted water. Dram and chop i;«ry fine upon a board or '^^1°^ *Jty- ^^'"""^ *° tlJe fire with a good spoonful of butter, a teaspoonful of suiar ^^« *^°M P^PP^'' *° *^«te. Heat, stirring constantly, an^ beat in the yolks of two hard- boiled eggs, rubbed to a fine powder. When well mixed turn the spinach into a deep dish and garnish with a chain of sliced whites laid on top. An Ambushed Trifle. A round, stale sponge-cake I pint of milk. 1 teaspoonful of com starch 1 cup of sweet jelly or jam. 3 eggs. Vanilla flavoring. 2 tablespoonfuls of powdered sugar A little salt. " «i^-* ^^i *°P carefully from the cake in one Pnf -^ ,? °"' the inside of the loaf, leav- ing side-walls and bottom an inch thick SftPacff Z'^^^^ J«"y- ««'»' the milk; beat eggs and sugar, with the cake-crumbs ^H^j,"'!,"" *¥ ^?} ""'''*■ Stir over the fire S \a^' ?n ** ^i^ **»« corn-starch wet up with cold milk. Cook one minute and turn '^I'u -t"^^" '^^i"' «**""'. and nil the cake 71a ^\- . °*' *''.'' •"^•^« of the lid-with jelly. ^fh »h?/'' V'^ P'*'^?,' ^'^^^^ t''* whole cake With white of egg. sift powdered sugar over «1. and set in a cool, dry place until wanted. Clam Soup. Strain the liquor from the clams, add one- It L ^ ."""^h water, bring to a slow ^boil cSrfJ)? '*»K°- '^^«° P"* '° the clams chopped, with pepper and salt. Stew half an hour, and stir in two great spoonfuls of butter rolled in cracker-dust, one teaspoonfu a lem^n°^ Q^'^'y (Colgate's), and the^uiceo a lemon Simmer ten minutes, have ready i^tJ^J"" *"'"««° acup of scalding milk, slightly sahed. Pour upon this the soup, stirring up Beefsteak. <1»v ^''«!''*'°!?i?.^ *? receipt given on Thurs- day of Second Week in this month. If you T. n^ " ^^^'"^^ ?'"°"«'-" -nanufacturedbj the Dover Stamping Company, 88 North street, Boston, you will save every drop of gravy, and be spared the trouble of watching ^To ."/h '"^c'*'' steak.-See Familt.-.r Talk Touching Saucepans." Scalloped Tomatoes and Corn. Open a can of corn; drain, and cook Throw off the water; cover the bottom of a bake^lish with fine crumbs; put in a layer of com, butter, pepper, and salt ; upon this a layer of canned tomatoes; butter and pepper and sprinkle with a little sugar. Go on in this order until the dish is full Cover with bread-crumbs; stick bits of butter over them, and bake, covered, half an hour Brown and serve in the dish. Whole Bermuda Potatoes. Pick out those of uniform size ; put on in boihng water, salted slightly, and cook until a fork will pierce the largest. Turn off the water; set back on the range to "dry off- lay a napkin, heated and neatly folded, upin a dish. Pare the potatoes quickly by pull- ing off their skins, and heap upon the napkin. *- r "^ Boiled Custards. 1 q^iart of milk. Yolks of 5 eggs, and the whites of two- reserving three for the merineue. 6 tahlssjw.t-.';-.'- .-.i' i -..-. 2 teaspoonfuls bitter "imond or vanilla flavoring. Heat the milk ; beat yolks and two whites light, and pour the milk upon them. Return to the fire and cook, stirring all the while .M, 104 APRIL. until the custard begins to thicken. Let it cool. Season and put into glass cups. Whip the whites to a meringue with a little powdered sugar, and heap upon the top of each. "^ FOURTH WEEK SUNDAY. ox HEAD SOUP. ROAST BREAST OF MUTTON. HOMINY FRITTERS. CURRANT JEIXY. LETTUCE SALAD. BROWNED POTATOES. PINE APPLE AMBROSIA. Ox Head Soup. OX head, well cleaned, grated carrots, turnips. * onions. dozen whole allspice, and the same of whole peppers. I bunch sweet herbs, chopped. Browned flour. Pepper and salt. I tablespoonful Worcestershire sauce. I glass of sherry. 5 quarts of water. Small bag of celery seed. Soak the head two hours in cold, salted water. Wash well, and put on in cold water, with the vegetables and herbs. Cover, bring slowly to a boil, and cook four hours. Then take out the meat of the head ; salt well,and set away in a cool place. Salt and pepper the soup, and set by in an earthenware crock leaving in the bones and vegetables. Do this on Saturday. On Sunday, take off the fat and heat the soup. Strain, first through a colander, rub- bmg the vegetables to a pulp, then through a sieve, back into the ettle. Cut the meat into dice and drop in ; season with sauce and wme. and having let it barely boil, pour There should be enough for two days. In setting aside Monday's portion, make an equal distribution of meat and broth. Roast Breast of Mutton. Sew up in a thin cloth and boil ten minutes to the pound. (Take care of the broth for gravy.) When unwrapped, lay in a dripping- pan, wash well with butter, dredge with flour, and set in the oven half an hour, bast- ing freely with its own broth, and lastly with butter. A few minutes before taking it ud pep^r these, and drop dots of butter over It. Brown, nnd dish. Garnish with sliced beet-root and cresses. ed. Hominy Fritters. 2 cups cold boiled hominy— small-grain- 1 tablespoonful of sugar. 2 tablespoonfuls of cream. 2 beaten eggs. i teaspoonful soda dissolved in vineaar A little salt. * , Rub the sugar and salt into the hominy • wet with the milk, and when smooth beat m the whipped eggs. Drop by the spoonful into boiling fat, and fry quickly. Drain in a hot colander. Everything depends upon beating and cooking. The soda should go in last of all the ingredients, and be whipped in hard. '^'^ Browned Potatoes. Mash soft, with butter and milk ; mound smoothly uf on a greased plate and brown in a quick oven, glazing with butter. Slio to a hot flat dish. ^ Lettuce Salad. Pull out the hearts and pick them apart. Heap loosely in a salad- bowl, and season first sprinkling lightly with powdered sugar -jvith oil, vinegar, salt and pepper. Toss up with a silver fork ; lay cold-boiled eggs cut into sixths, lengthwise, upon the top. Pine-apple Ambrosia. I pine-apple, pared and cut into small squares. I cocoanut. pared and grated. I cup powdered sugar. 1 large glass good sherry or Marsala. Put a layer of pine-apple in a glass-bowl • strew with sugar, and wet with wine Next' put a stratum of cocoanut, and sprinkle more sparsely with sugar. More pine-apple sugar, and wine, and continue to add layers m the order given. The top coating must be of cocoanut. Eat soon, or the pine- apple will wither in the wine and become tough. Pass light cakes with it. FOURTH WEEK. MONDAY. NEXT DAY SOUP. PILAU OF MUTTON. GREEN PEAS. CHEESE FONDU. SWEET PICKLES. FARINA HASTY PUDDING WITH SAUCE. Next Day Soup Take the fat from the ton of the cold son" set fay en Sunday ; heat it a'lmost to the boif and pour out. It is better for the second and third warming up. Save every drop that IS left over. *^ JWJRTHWBBK— MONDAY— TUESDAY. 105 MONDAY. m SAUCE. Pilau of Muttom. j„5J**i ''°"' w^f '■°"* •"♦o °"t strips an ^n J°°«J u^^"*? * 8^»^y °^ the cracked bones and skm, hard bits, etc.. and a pint half, skim the liquor in which the meat was parboiled; put it over the fire with a 'TZ«r '^ws*'* "Ik*' ^^'^ .''°°^ *»>e latter tender. When there is but one cup of gravy left upon the bones, etc.. strain, sea son highly with pepper, salt, and nearira teaspoonful of curry powder. Chop also a quarter of a pickled onion, and mix °n Roll a tablespoonful of butter in a h^lpinR spoonful of Erowned flour, and when'^^hl gray IS hot stir it in ; lastly, put in he mutton, and when nearly on the Ijoil. draw ^.de Drain the rice, and season wel7 Pile the meat upon a hot dish, and make a fence of rice about it. FOURTH WEEK. TUiiSDAY. ' CRUST SOUP. MOCK PIGEONS WITH MUSHROOM SAUCE. BAKED POTATOES. CABBAGE SPROUTS AND EGGS, MIXED PICKLES, BREAD AND RAISIN PUDDING. the Green Peas. Open a can of green peas, drain and cook twenty minutes in boil ng water a little salt. Strain ofif the water ; dish the F^as. stir in butter, pepper, and il neUd Cheese Fondu. 1 cup of bread-crumbs, very dry 2 cups of fresh milk. i lb. of dry cheese, grated. 3 eggs. T tablespoonful of butter Pepper and salt. A pinch of soda dissolved in boiling water and stirred into the milk. ""'""8 water. Soak the crumbs in the milk ; beat in the eggs, butter, seasoning, and at last th« cheese. Butter, a bakl-dish ; J^ur in tSe fondu; cover with crumbs. anHakL in a brisk oven. Serve at once, as it soon fills Farina Hasty Pudding with Sauce. I quart of milk. 4 tablespoonfuls of farina I tablespoonful of butter I teaspoonful of salt. ^ Heat the milk, when the farina has soaked st^r ?n th/7^** '* ^\ Salt the milk Ind lilJ^ ^.- ^^"°*- Boil half an hour Dottow. Add the butter ; and let the nud dmg stand in hot water three minutes a^fjer you cease to stir, before turning out into an open, deep dish. Make a eood sa" '° «" muster, sugar, and nutmeg, aid eat with it Crust Soup. 1 quart of dry crusts, the more stale t)etter, if sweet. 2 cups of yesterday's soup. 2 cups of boiling water. 1 onion. 3 great spoonfuls of butter. 2 eggs. Salt and pepper. A little chopped parsley. Pour the boiling water upon the crusts which should be broken smalL Set inVpoi of boiling water for one hour, with a small onion minced fine, and the seasoning. Meanwhile skim the cold soup (or any good gravy) and heat to a boil. At the end of the hour, add the butter to the bread, and cover ten minutes longer. Then turn into the soup; beat up the bread and stir in the parsley Simmer fifteen minutes, beat the eggs light, pour a little of the soup upon them to heat them before stirring them ^11 into the contents of the kettle. Take from the fire at once, lest the eggs should curdle Mock Pigeons with Mushroom Sauce. 2 fillets of veal. Force-meat of crumbs and chopped salt pork, well seasoned. ^ ^ cup of mushrooms and a little minced onion. I sweetbread. 12 oysters. Pepper and salt. The fillets must be boneless. Sprinkle with pepper and spread with force-meat. Ro 1 up closely and wind with packthread. i^llu° * '^"PP'°g-P^° *'»•' enough water InH KfifT' •''/"• i"^**^* ^ Pa° °ver them, and bake from forty-five minutes to one hour in proportion to their size. Boil, then blanch the sweetbread, by dropping it into cold water. Cut into dfce, pSt intoacup of oyster liquor with a spoonful of butter and simmer fifteen minutes. Baste the pigeons • four times-twice with butter. ^ir!:!l!".l'«'«5:'»y.?° ^hotdish. clip and __.-....,.. _j.„u.jj„ jjjj, jargg^j jj^^ cover to keep warm. Add the gravy from the dnpping-pan to the sweetbread; thicken witli browned flour; boil once; put in the oysters and mushrooms, chopped, and stew five minute, quite fast. PouHi few large 106 spoonfuls, taking up the thickest part, ove'" the pigeons ;" send the rest up in a sauce- boat. You will find this a very nice dish. Baked Potatoes. Parboil and skin while hot. Lay in a pan and anoint with beef-clripping or butter from time to time, as therbrown. Drain ^d^fSr '*'"''* ^°'' ^^*^'"P«PP«ring Cabbage Sprouts and Eggs. n«ni^!l *^* ff"?*^ *^"''«'"' drain well, pepper and salt. Lay some slices of crust- less toast m a deep dish, and soak in boiling water ; drain them and cover with a soft omelettemadeofthreeorfoureggs, "stirred ' up in a pan in which has been heated a t^ K i«°' ^",V^'-. ^y ^^^ sprouts upon this, butter well and eat hot. Bread and Raisin Pudding. I quart of milk. sliced "^ °^ ^"*'* '*^*' ''"**'■ P"^ "•<* Butter to spread the bread 4 eggs. i cup of sugar. I lb. of raisins, seeded and cut into thirds. Butter the bread. Make a raw custard oJ!^i?V"«f .?"u^ "''•'• Line the bottom of a buttered dish with the bread. Wet the hrfl^ ; strew the raisins, and lay in more .S" ^ °° "" *^" °'^?«'' "°t" th« dish Krl^i The uppermost layer should be of bread, well buttered and soaked. Cover the i^t' if** '° '^'''"« ^*'"''' and bake one hour, keeping the water at a fast boil. Turn f°*^"^/""y' and pour hot, sweet sauce over w •i'**",°'' f''°'° brandied peaches, made Jauce'^forft ' """■' ""^^^ " '^«""°"s slowly one hour. MeanwhUe, cut the vegetables into long strips— not too thin- leaving the sprouts whole. Cook them all in boihng. salted water twenty minutes. Throw this water away, and at the end of the hour, skim the soup well, and put in the vegetables. Stew all very slowly two hours longer. Therfe must never be a fast boil, lake out the beef ; put into a dripping-pan • pour a cup of the soup (strained). seMwxed' well with pepper, salt, and mustard, over it • dredge thickly with flonr and brown in a good oven, basting every few minutes. Take half the vegetables from the pot and keep hot. Rub the rest through a colander- season the soup and pulp, add the herbs and return to the saucepan ; boil sharply five minutes; stir in butter and flour ; simmer five minutes, and the soup is ready for the tureen. Season the reserved vegetables, and having dished your beef, lay them, very hot around it. Serve with each slice FOURTH WEEK. WEDNESDAY. BOUILLON OF BEBP. TOMATO OMELETTE WITH CHEESE. * SAVORY RICE PUDDING. CORN-STARCH CUSTARD PIE. Bouillon OF Beef. 6 lbs. cf brisket or round of beef, all in one piece. • " 4 turnips. 3 carrots. 2 Bermuda onions. A good handful of cabbage sprouts. RMt^if!?°f°^"!s.°^ *'""*'■• <="* up in flour. I teaspoonful of made mustard 4 quarts of water Cover the beef with the -water and coot Tomato Omelette with Cheese. Break six eggs into a bowl and give about a dozen whirls of the beater, just enough to mingle whites and yolks well. Have ready in a frying-pan a great spoonful of butter. When it begins to hiss, run it quickly over the bottom of the pan and pour in your eggs. Take the handle of the pan in one hand, a cake-turner in the other, and with the latter, loosen all around the edges of the omelette, while with the other hand you shake the pan to keep the eggs free from the bottom. In about three mm- utes the eggs should be " set." but still soft. Let an assistant lay upon one-half of the omelette five or six slices of canned toma- toes. Fold the other half over this by a dexterous motion of the turner ; invert a hot dish upon ihe pan ; upset the latter, and dish the omelette. Have at hand a hand- ful of dry cheese, grated and seasoned with pepper and salt. Strew the omelette thickly, singe with a red-hot shovel held very close to the cheese, and serve hot. N.B.— Teach your cook the art of ome- lette-makmg at breakfasts,and she will soon be capable of managing this very delightful Savory Rice Pudding. . teacupful ol raw rice. I small onion. I cup of weak broth. Steal from your soup before the vegetables go in. if you have no other. I cup of milk. I egg. Nearly a cupful of chopped cold meat- left from yesterday. Pepper and salt. Boil the rice with the tvhole onion in the awhile, cut the I— not too thin- Cook them all twenty minutes. and at the end of 11, and put in the slowly two hours r be a fast boil. » a dripping-pan ; ained), seasoned nustard, over it ; and brown in a AT minutes. Take be pot and keep igh a colander; dd the herbs and x>il sharply five il flour ; simmer is ready for the 1 vegetables, and r them, very hot, t slice. rn Cheese. 1 and give about ter, just enough cs well. Have great spoonful to hiss, run it f the pan, and e handle of the ler in the other, all around the with the other > keep the e^gs 3out three min- t," but still soft, one-half of the f canned toma- over this by a er ; invert a hot the latter, and it hand a hand- l seasoned with melette thickly, laid very close lijj art of ome- d she will soon very delightful DING. eal from your in, if you nave d cold meat — e onion in the FOURTH WEEK~WB!DWE8DAY--THUB8DAY. i'r'n ■ *«1i.°« "P"' °^ *>°t water, as it swells. When the rice is soft and has soaked up the broth, remove the onion and add a raw custard made of the milk eee pepper, and salt. Mix well with the Aielt put into a greased mould, set in a pan of boihng >/ater, and bake, covered, until firm. Keep the water boiling hard. About forty- five minutes should be P^iple time. Turn out and eat with meat Corn-Starch Custard Pie. 6 eggs. 3 pints of milk. 6 tablespoonfuls of white-sugar 2 tablespoonfuls of corn-starch 2 teaspoonfuls essence bitter almonds. Boil the milk, stir in the corn-starch wet When cool, lyjat in the sugar, the yolks and two whites. Flavor, and bake in oLn shells of paste When the custard is ■• S/' draw to the door of the oven, and cover with a menngue made of the reserved whites whipped stiff with two tablespoonfuls of white sugar and a teaspoonful of vanilla. Do thisquickly. and close the oven until the whitesbegin to color. Eat cold """' ""* 107 FOURTH WEEK. THURSDAY. FRUGAL SOUP. CALF'S LIVER A L'ANGLAISB. POTATO CROQUETTES. SPINACH AND EGGS CUCUMBER PICKLES. COCOANUT PUDDING. Frugal Soup. 3 lbs. of bones, i lb. of liver. 1 slice of corned ham. 2 turnips. 2 carrots. Nearly a can of tomatoes. ^ t cup of sago. Pepper and salt. Sweet herbs. 3 quarts cold water. Sf •• "lu ''*^^'' ^^ «^"ok slowly three hours in the water. Soafc the sago, all this time, ,n a little cold water. Strkin the soup, rubbing the vegetables and liver through the colander; season, boil, and mire' '° ^^^° ^^^ ^°°^ '**'^ ^ ^°^^ Calf's Liver a l'Anglaise. 2 lbs. liver — sliced, i lb, fat salt pork. 2 tablespoonfuls of butter. I small onion, minced fine. I teaspoonful chopped parsley. • f'eppeJ- and browned flour. Melt, but not heat the butter in a sauce- pan; lay in the liver, then the pork, next the minced parsley and onion, with a little salt and pepper. Cover closely, and set where It will heat very slowly without boiU {hf • >,«»°"* 5°"n ^^'^ ^.^^'f- Then increase S,hhu «£^**"*"y »°«»1 the gravy begins to bubble. Remove from the fire ; cover the liver in a hot water dish, thicken thegraw in the saucepan and pour over it when it has -oiled one minute. Please obey these di- rections implicitly. Potato Croquettes. ' 2 cups cold mashed potato, free from lumps. 2 beaten eggs. I tablespoonful melted butter. Salt and pepper totaste. I raw egg, beaten alone. Cracker-crumbs. Mix soft, as for hominy croquettes, roll in egg and cracker, and fry in hot lard or drip- pmg. You can make into long rolls, ot round balls. Drain, and serve hot. Spinach and Eggs. Pick the leaves from the stems; cook wwenty minutes in plenty of boiling, salted water ; drain, chop fine, return to the fire with butter, a little sugar, pepper and salt. Beat until nearly dry, and very smooth • mould in a hot, oblong pan; turn out and garnish with sliced egg. CocoANUT Pudding. I large cup bread-crumbs. I cocoanut. pared and grated. I tablespoonful corn-starch, wet with cold water. i cup of butter. I I cup of sugar. ■ 2 cups of milk. 5 eggs. Nutmeg and rose-water to taste. Soak the crumbs in the milk ; cream but- ter and sugar, and beat in the yolks, then add to the soaked crumbs. Stir in corn- » '•"h, 'jeaten whites and flavoring— at last cocoanut. Beat hard and' bake forty-five minutes in a buttered pudding-dish. Eat cold. 108 FOURTH WEEK. APRIL. FRIDAY. ONION SOUP. SALMON CROQUETTES. MUTTON CHOPS, BROILED. PAK8NIP FRITTERS. SQUEEZED POTATOES. ALMOND BLANC-MANGE. WHITE CAKE. Onion Soup. 3 sliced onions. 2 tablespoonfuls of butter, and twice as mncb tlour. I quart of milk. a cups of boiling water. I cup of mashed potato. Pepper, salt, and fried bread. I teaspoonful essence of celery. Soda. Fry the onions in the butter ; strain the atjer ; return to the frying-pan and stir in the flour gradually, booking until it is a light ij J ^°'°':- '^^'° *"•> boiling water. added slowly. Meanwhile, heat the milk, and work by degrees, into the potato. Then strain through a colander into a saucepan • add a piece of soda the size of a pea, and set withw a pot of boiling water. Cook ten minutes, season well, put in the flour and butter. Then mince the onions very fine and stir in. Let all stand in the hot water ten minutes ; add celery. Flavor and pour upon the fned bread, cut into dice and out into the tureen. '^ Salmon Croquettes. 1 can preserved salmon. 2 raw eggs. I tablespoonful of butter. Yolks of^2 hard boiled eggs. I teaspoonfnl anchovy sauce. Juice of J lemon. Season with salt, pepper, a little mace and nutmeg. i cup crumbs. Mince the fish; work in the butter, slightly warmed ; the powdered yolks, the seasoning, raw eggs-finally. the crumbs. Make into rolls; shape well by rolling in a dish covered thickly with' flonr Fry quickly in sweet lard. Roll each, when done, for one mutant, upon a clean cloth to take oflF the grease. Lay a square of treble tissue-paper, red, green, and white, upon a dish (fnnging the ends), and serve. Mutton Chops— Broiled. If you have not a "vertical broiler." lay apoa a faoi gridiron— greased— and turn often over a clear fire, until nicely browned. Butter, salt, and pepper each one as it is taken fromjthe fire. Squeezed Potatoes. Put old potatoes on in cold water, and cook soft. Skin rapidly, set over the fire for one minute; then, twist a soft, dry cloth around each one until you feel it crush but not quite break open. Lay each, as you squeeze it, within a hot dish, lined with a napkin. When all are in. turn the four corners of the napkin over the top to keep ifa the heat. *^ Parsnip Fritters. Boil, scrape, and mash ; take out fibres and hard bits. Work into four large pars- nips one beaten egg. a teaspoonful of flour with pepper and salt. Make into small round cakes, roll in flour and fry in good dnpping. Drain well, and serve hot. Almond Blanc-Mange. I quart of milk. I oz. Cooper's gelatine. J lb. of almonds, blanched and pounded, with I tablespoonful of rose-water to pre- vent oiling. S cup of sugar. Soak the gelatine one hour in a cup of the milk. Heat the rest ; add the almond- pasfe, and stir over the fire three minutes, then put in the sugar and gelatine, and stir five minutes more. Strain through thin muslin, pressing hard. When cool, pour into a wet mould, and set upon ice. or in cold water to form. Eat with cream and sugar. It is a good plan to blanch the almonds the day before they are to be pounded. White Cake. Please see "Common Sense in the Household " Series No. i. " General Receipts," page 334. FOURTH WEEK. SATURDAY. OKRA AND tomato SOUP. BEEFS HEART. RAMAKINS. POTATOES A LA CREME. LIMA BEANS. newark pudding. Okra and Tomato Soup. 6 lbs. of coarse beef. 2 lbs. of mutton bones. Two slices of corned ham, or a bam bone or bones of salt pork. I can of okra and tomatoes. 6 quarts of cold water. Large bunch of sweet herbs. Pepper and salt. I lump of white sugar. Crack the bones into splinters. Cut the meat into strips and mince the herbs. Put roUBTH WEKK-BATDRDAY. FI BST WEEK-SUNDAY. on m the water, and cook slovly. four hours strain off the liquor, and divide into two portions. Season the meat, bones, etc highly, put them back into that portion d^ iiigned for Sunday, and set asi« reserved % 'of milk- lit ''"*»r- flavoring, the fruit, and Ustly the whisked whites. Jfake one hour in a haitee"^ "^^'^ ■■ *"™ -* -^ -t ;ith^ MAY. FIRST WEEK. I SUNDAY. Rounds of lightly toasted bread. 3 tablespoonfuls grated cheese. 2 eggs, beaten light. I tablespoonful melted butter. I teaspoonful anchovy sauce. I teaspoonful of flour, wet with cream A little salt and cayenne. Beat eggs, butter, and seasoning together • then the cheese, lastly, the flour. Work all to a cream ; spread thickly upon the bread, and brown lightly. Potatoes a la Cremb. fow *** * ''f^H ?* "'"^ ■ «*»'• in a heaping tablespoonful of butter cut up in as much flour. Stir until smooth and thick ; pepper and salt, and add two cupfuls of cold boiled potatoes, sliced, and a little veiy finely chopped parsley. Shake over the fire until lnfoP,°!f *°*^^''? ^°* *" through, and pour into a deep dish. Lima Beans. Open the can an hour before it is need- f^:.l u""^^/ '°*° "» t^wl. When ready for the beans dram off the liquor and cook in boiling water twenty-five minufes D">J" Wtter. pepper add salt, ahd serve. Newark Pudoino. I quart of milk. Sqtgs. I laiige cnp fine crumbs. cleak soup. mint^Iauce*"' MINT SAUCE. asparagus ON TOAST potato eggs. rice and tapioca pudding. Clear Soup. fn7f ""^ "" '^® ^** '■'■°" tl'e stock reserved ?rom it^^J'^f ^r. '^^ "*l"'d carefully off from the meat and bones, not disturbing the sediment in the bottom. (Mem. Takfout n„i'"'^ °i *^.* "«**• beef, and ham for a purpose of which we shall speak presently-^ add boihng water-about rquart-to the In^V^^ "-^^iduum with moreseasSiing and the remains of your okra and tomato soi^. Stew gently half an hour and set asufe in a cool place for to-monSw t£ growing heat of the weather makes this a necessary precaution.) Put then the clear stock upon the fire with a whole onion ^d siinmer thirty minutes. Skim wdl tSe out the onion, and stir in two tablespoonfuls of gelatine previously soaked one^hour i^a cold water, with a tablespoonful (scant) of Roast Lamb. tJuL^^ *»® dripping-pan ; dash a cupful of boiling water over it and roast in a'^good Bortli^r'^"*'^"'*" h7urcovrwirh°a takfn- •♦ '*"''' P^P**"- F'v« °>'°ate» before I^ 5 \^P' "[eniove this, dredge with flour, bui« *?^ browns, bring to a froth wUh vouSLJS*°°* **"'* **»" gravy to table if you use mint sauce. AJf' 110 MAT. Mint Sauce. a toblespoonfuls green mint, chopped very fine. I tablespoonful white sugar. About half a cupful best cider vinegar. Put sugar and vinegar into a sauce-boat and stir ip the mint. Let it atand fifteen minutes before serving. Grbbn Peas. I have purposely avoided too early an in- troduction of green vegetables and other spring dainties, through fear that the high prices demanded for them might make this part of my work useless for housekeepers of moderate means. By the first of May, how- ever, even our Northern markets should be well supplied at reasonable rates with many delightful esculents which are, as yet, brought only from the South. Shell the peas and wash well in cold water. Cook in boiling water— salted— for twenty-five minutes. A lump of sugar will be an addition, and a pleas^it one, to market peas. Drain well, stir in a great lumpof butter, and pepper and salt. Serve hot. Asparagus upon Toast. Cut the stalks of equal length, rejecting the woody portions and scraping the whiter parts retained. Tie a a bunch with soft tape, and cook about thirty minutes, if of fair size. Have ready six or eight slices of crustless bread, nicely toasted. Dip in the asparagus-lit^uor. butter well and lay upon a very hot dish. Drain the asparagus, untie, and arrange upon the toast, pepper- ing and bntttsring to taste. Potato Egos. 3 cups mashed potato. i cup minced meat. 2 beaten eggs. 2 tablespoonfuls hot milk. I tablespoonful melted butter. 3 tablespoonfuls gravy. Pepper, salt, and dripping. Work the potato smooth with butter, milk, gravy, and beaten eggs. Put into a sauce, pan, and stir over the fire until smoking hot- Stir in the meat ; let it get cool enough to handle. Flour your hands and make the mixture into egg-shaped balls. Roll in flour and fry in hot dripping. Pile upon a hot dish. Rice and Tapioca Pudding. i cup rice. t cup tapioca. tsptmUk. Ciunamon to taste. Soak the tapioca three boors M half of the milk. Wash the rice in three waten and soak in the rest of the milk the same length of time. Pet them together, stir in the sugar by degrees, until all is melted ; season with cinnamon and a pinch of salt; mix up well, and bake in a slow oven two hours. Make it on Saturday, and eat cold on Sunday with sugar and cream. FIRST WEEK. MONDAY. yesterday's soup. cold lamb. savory macaroni. sea-kale. potato salad. COFFEE AND SISTER MAG'S CAKE. Yesterday's Soup. Strain the stock heated up on Sunday with the remains of Saturday's soup. Boil four tablespoonfuls of rice in a little water until soft. Add. with the water, to the soup, with additional seasoning, if necessary, and heat almost to a boil. If it has been kept in a cool place you will find it very good. Never throw away a spoonful of any soup. It will come into use if you can keep it from spoil- ing." Cold Lamb. Trim neatly, garnish with curled parsley, and pass mixed pickles with it. Few methods- of preparing lamb for the table by wanning over can compare with the easier way of setting it on cold, if it has been nicely roast- ed at first. Savory Macaroni. To a cup of yesterday's soup add another of boiling water. Let them boil once ; skim and put in half a pound of macaroni broken into inch lengths. While it is cooking tender,, boil one sweetbread fifteen minutes ; throw into cold water and let it cool, then cut into small dice. When the macaroni is tender, but not broken, mix with it a custard made of two eggs, one large cup of milk, and a little salt. Stir into the macaroni a very little minced onion, pepper to taste ; add the chopped sweetbread; put into a greased mould, with a cover ; put this into a drip- ping-pan full of boiling water and cook in a good oven a little over one hour. Turn out upon a hot dish, and send around grated cheese with it. Sea-Kale. Pick over carefully, tie up in bunches, and lay for half an hour in cold water. Put into salted boiling water and cook twenty-five.- minutes. Put br ttered toast in the bottom of a deep dish ; clip the threads binding the kale, and lay it upon the toast. F^per,. and pour a cnpfol of drawn butter over it> FIRST WBIK— TUESDAY. Potato Salad. . Slice cold boiled potatoes, and put a laver LarVbliif ''''• "^f' ^''"^ th.n^ ,licesTf K„^ ^ ^M- ""'' '*"* ^'»»' bits of pick- ed onion. AVSen the dish is full, pour over them a dressing made in the proXtion of one tablespoonjul of vinegar to^thr^eof salad oil . one spoonful of salt to half as much pepper, and the same quantity of mad« T'^^'A S««'"P^«11 before p^urVng^ve? ™nr!!illv ^' "" '"'''^ »«° minmeslor more— before serving. Coffee and Sister Mag's Cake. Let your coffee te strong and hot with plenty of boiling milk. ' "* For receipt for the delightful cake mention- m.fi-^^'**' "Common Sense ,n the Housk- nai. ^"%^°- '■ "General Receipts/' g^e 321. Priday is a good cake-baking 111 FIRST WEEK. TUESDAY. vbal and tapioca broth, baked beefsteak. Y0t;NG ONIONS STEWED. POTATOES BAKED WITH STEAK. LETTUCE SALAD. OATMEAL PUDDING WITH CREAM. | Veal and Tapioca Broth «e\t'cut^S5,°'^"'' *'" ''°''«°' ^<^ *•>« I onion. 1 turnip. i cup of pearl tapioca. 2 blades of mace. 2 teaspoonfuls of essence of celery Pepper and salt. '' 3 qnarts of cold water. in ^1 °®?*' '^"f" • ^'^ '"'=e°ibe boiling wate7UthouTcoSc° ing before pouring mto an uncovered «leen dish. Eat with cr«am and sugar. ^ FIRST WEEK. WEDNESDAY. hot pot. ^IhvLTsaLT veal with mushrooms. rhubarb sauce. SPINACH A LA REINE BROWNED MAS^HED POTATOES BURNT CUSTAan, Hot Pot. a good-sized crabs. -««". i Ibd streaked salt pork. Bunch of eweet herl». l\2 mkt. asparagtt* ~«fee gremi %op» I pnion. I bunch of only. 8 Boston crackMC Cayenne peppr. Butter for cracluili- 6 (juarts of water. Juice of I lemon. Boil beef, herbs and oniuu lugi h/*' in thci water — cookin)( slowly— three hours. Oool, to throw up the fat, and skim well. Put away half of the liquor with the meat, well seasoned, for another day. Strain the re- mainder back into the pot ; add the meat of two boiled crabs nicely cut — not chopped— up, and the pork, also boiled and cut into dice; the asparagus- tops, with plenty of seasouing. Stew for half an hour gently. Have ready in your tureen eight Boston crackers split, laid for five minutes in boil- ing wafer, then drained and buttered. Pour the soup over these, and serve, having added the lemon-juice at the last. Send sliced lemon around with it. Stbwkd Breast op Veal with Mushroom Sauce. Ti neatir take out the largest bone, and ua the o»i v with a good force-meat. Skewer into ■.> compact shape. Lay in a l.ving-pan wit^i three tablespoonfuls of but- ter, and bro\<^<) on both sides. Line the bottom of a large saucepan with slices of pork, pepper them, and lay in the veal. Cover tightly, and heat very slowly, one hour, without opening the pot. Then turn the meat, add half a can of chopped mush- rooms, and half a Bermuda onion, sliced, with a cup ot boiling water. Cover again, and cook for another hour — never fast. The meat should be cooked almost wholly in its steam. Turn again, and simmer fifteen minutes. Take up the meat, thicken the gravy with browned flour, et with cold water, adding with a little bouing water, if needful ; boil up, and pour over the veal. If these directions be exactly followed, this dish will be excellent. Spinach a la Rbinb. Wash well, pick ofi the leaves, and cook them twenty minutes in salted, boiling water. Drain and press out all the water ; chop very fine. Return to the saucepan wt' r good lump of butter, peppc»-, salt, a "jcb of — ... ^ V beat, and toss, until nearly dry. h% . \ ( wet egg-cups with the mixtnr«. tar :- o u - • | on a heated, flat dish. JLay a aluu v' c<\ \ upon each. ^ mace, a teaspoonful of sugar, a.. I \*» {or f fP-PLANT) Sauce. Sk. d cut up the Malka. Put into a sane*. with just enough water to keep thma m burning, and ite " slowly until ae/ft. oweeten while hot. but not on the fire. Eat culA. Bkownbo Potatoes Mashed. Whip up boiled f«"««toe« very light with a fork; beat in butter. Ik, anJ salt. Heat roughly upon a neat bake-dish (one with a silver stand fnr the table, if you have it), and brown in a quick oven, glazing with butter, when done. Burnt Custard. I quart of milk. 3 eggs. 3 tablespoonfuls of sugar. Nutmeg and flavoring extract to taste. Scald the milk, but not to boiling ; beat eggs light with the sugar, and pour upon them the hot milk. Mix well, and bake in a well-buttered dish. Turn out when cold ; strew very thickly with white sugar. Set plate containing tiie custard upon the upper grating of a hot oven. The sugar will melt, and run in brown streams all over the moulded pudding. Slip carefully to a dish, and eat cold. FIRST WEEK. THURSDAY. ITALIAN MINBSTRA SOUP. chicken pudding. boiled potatoes. asparagus and eggs. crabapple jelly. german puffs. Italian Minsstra Soup. Strain the stock reserved for to- day from the bones, after taking the fat from the top. Never neglect this. Greasy soups are not good, and plenty of dripping may be thus obtained for kitchen use. Heat the soup, season to taste, and add a little more than half a cupful oimineitra by some known as Italian Paste. It can ue had at the best groceries in various shapes— like wheat- grains, in small squares, or in stars, circles, etc. Simmer twenty minutes, and pour out. The minestra should be tender, but not broken. Chicken PuobiNO, « Cat up a tender fowl into neat joints, and «rk«>'W.n:1 — . ; 11 A. .-_?_... t ^ j^w- - v. w -._..•?.: mg rrtru, tcsi XXISXIUXCS wwSCrc 'r'- BOILED SHAD. SCALI nou^ POTATO SNOW. n°n^"°^«- ORB8N PBA8. CR18S SALAD I LEMON TRIPLE. TEA AND CAKE. Canned Corn Soup. I can of sweet corn I quart of boiling water 1 quart of milk. 3 tablespoontuls of butter rolled in «'„ tablespoontul of flour '" ^^ 2 eggs. I'epper and salt. I tablespoonful tomato catsup. JDrain the corn and chonit in o ,.», tray Put on in the Sg wateVa„T'°t , stead y one hour RmK /i!^ J ^°° '^ook leaving^hrh'u^lirbfhtd'anS'^'je^uTn'^"^.^!;' the water in which it has boiled o, he fii mmute. stirring all the wh^ e tEl »HH the catsup and pour out. ' P' ^'^'^ Boiled Shad. cook from forty-five m^inuts to In 'h '"'^ accord ng to its siyp Vi" ^? '^°'"'- and pepper after T/v^n. »^'^P ^°^ ''"«er ttie fish with ringsofth-whitpsnf fK^t -I 5 eggs, with a .spnl of pa^srey in elh "^ Scalloped Roes. Tile roes of the shad jSoW'atd-^'P""- I cup of bread-crumb's. Parsley, salt and pepper to taste. stiS'J r ryTn^S5'"Sr^lJ«'«^-«- and wire drv E~,° ..^"*-': *V« "'nutes a spoon, but' do not7rii«f;' .TJ^ ^"^^ i^ackof anrpound the Sed yolk, t^^a' i**> Beat this into the drawn b«tf« ^^'^'^f' narsley and other JSng'^fiSVtif *''* -trew the bottom of a ' ^tZl- T^ -X "'* "^o®'- pour in themSTure an^"^"*" ^^'^crumbs; J- «ae mixture, and cover thickly with 1 114 MAY. fine crumbs. Stick dots of butter over the top, and bake, covered, until it begins to bubble, then brown upon the upper grating of the oven. Potato Snow. Mauh with a beetle very fine, working in salt only. Then rub hard and fast through a colander into a hot dish. The potato should fall in light spiral threads. Set in the oven three minutes to renew the heat, but do not let it " crust '.' or brown. Green Peas. See receipt given on Sunday. Cress Salad. Pull the sprigs to pieces and pour over them a dressmg such as was made for your potato salad on Monday. Lemon Trifle. Juice of 2 lemons and grated peel of one. I pint cream, well sv,eetened and whip- ped sti£f. I cup of sherry. A little nutmeg. Let sugar, lemon-juice, and peel lie together two hours before you add wine and nutmeg. Strain through double tarlatan, and whip gradually into the frothed cream. Serve very soon, heaped in small glasses. Pass cake with this as well as with the tea. Tea and Cake. Whereas pound, jelly, or cup-cake should accompany your trifle, small sponge-cakes, or cookies — not too sweet — taste better with tea, and do not detract so much from its flavor. FIRST WEEK. SATURDAY. MINCEU BEEF SOUP. RAGOUT OF MUTTON. B0i;,ED POTATOES. FRENCH BEANS WITH FORCE-MEAT BALLS. BOILED RICE. NEAPOLITAN PUDDING. 4 tea. 2 2 2 Minced Beef Soup. lbs. lean beef, minced fine, as for beef- lbs, mutton-bones. carrots, grated. sliced onions. Bunch of sweet herbs, and small bunch of asparagus, also chopped. Pepper and salt. 5 quarts of water. Crack the bones to splinters, and put on with the vegetables in three quarts of cold water and boil two hours. Strain, rubbing the vegetables to a pulp, and add, with the rest of the prater, also cold, to the minced beef. Bring to a boil, cook gently one hour after it boils, and strain, pressing hard. Reserve a little of the beef for force-meat, and put away the rest well seasoned, after pouring back over it half the soup, as stock - for to-morrow. Keep in a cool place. Chop the herbs and put into that meant for to- day, with pepper and salt. Boil and skim fifteen minutes. Have ready some long strips of buttered crisp toast in the tiircen and pour on the soup. Ragout of Mutton. 3 lbs. of mutton, without bone, cut into strips three inches long by one wide. 2 lamb sweetbreads. 1 cup of gravy made from bones, skin, etc. — tne " trimmings " of the meat. 2 eggs. ^ lb. streaked salt pork. I fried onion. I cup of green peas. Pepper, salt, and parsley. Dripping for frying. Browned flour. Fry the onion in plenty of dripping ; then the meat for five minutes. Parboil the Sweetbreads, throw into cold water to blanch ; wipe and slice ; then fry also in the fat. Lay sliced pork in the bottom of a saucepan, upon this the mutton, then the sweetbreads, next the onion, the green peas, then pepper and salt. Cover with the gravy ; put on a close lid and stew gently for an hour after the boil sets in. Take up the meat and sweetbreads ; thicken the gravy with browned flour ; pour it upon two beaten eggs, stir one minute over the fire and pour upon the meat. Broiled Potatoes. Cut cold boiled potatoes lengthwise ; cook over a clear fire upon a greased gridiron, until they begin to brown. Lay upon a hot dish, butter, pepper, and salt. French Beans with Force-meat Balls. Chop the beef taken from the soup when cold. Add one-third as much bread-crumbs, and season well. Put a spoonful of butter into a saucepan, and when it hisses, stir in the meat, then a little browned flour wet up with cold water. Beat an egg light, pour the meat upon it, and mix well. Make into floured balls and fry in hot dripping. Cook the beans as usual, and lay the balls about them when dished. Boiled Rice. Wash '.veil and cook in hot salted watsr, shaking up from time to time until the water is nearly all absorbed, and the rice soft, with every grain distinct. Put a good piece of butter upon the top af' sr it is dished. Neapolitan Pudding ^Harge cup of bread-crumbs soaked in I cup of sugar 5 eggs. I Ih^Ti ^"'"^^ ^"'^ K''3*ed rind. 1 lu ,^^ sponge-cake. ? ID. almond maccaroons i cup jelly or jam. I small tumbler of sherry wine Cre^if'H'?^"' "^''^'^ butter. Cream butter and sugar Beat in »k whipped volks- th«n ♦»,„ t ^' '° 'he torn with dry brp^H rrn Jk '^°]^®'^, the bot- n>accaroons':'laid e'vlnr^'V^^t' whh' "''' and pour on a lav,.r V>V .u • '*" ^'°e, made ; next cut X J '^ ""^^^''e i"st and brown T„rn o^'.*''^° j:^'""^^ 'he top melted bu«e?anj J Jr° ^f'^'l^^Poonfuls of round mould-^is^est fes^Td^ding^ P'^'" Kch°'4t ''to?tr^^&^??r^^ gether. F n t^e hoi"? '^'° ^^'^^^'^ tf- was taken with a S ^ ""^ ""^'^^ '^e bone and crumbs hi^hrv'n!"'^* of minced pork thus prepared if a^deTreaHH^"' '^^ ^'^' and rub well into If r^?'^*^^"^^'"® dish, vinegar a teasnoJf.n '".'"^"■''^ °^°"« ^T of allspice: a S^^nS o sT/t^td^r '"'^ of made mustard ■ a /okL ' , *"^ ^ame and a bunch of sweet h^;rr°°'"L°^ ^"g^r much pepper asTal? f '^'^''^^' ^''h as pan wil^h the snir^H ^ ^""^ *^''- ^^^ m the ?rom Sa?u Say PumU iZT "^°"* '^^ ^^'^ inr several times Efrlvo^ 2;°'5'"«- t"™" into a large not \,i!t^ on Sunday put it to half-cofer^ft : cJier'ta*" ^^^^'^g water upon the lid, and stew at'^lea^f'*^ l^^'^ht or half an hour for «Ai * ^°"'' hours- once, when ha"f donV^f '^ .P°"°^- Open Dish themeat cut tLcr. l"™- *^« '"^at. and withdraw it caiefuIIv'S"' '° *^«band, you prepare the gravy"^ Pour 'o^ff*^^! iT''^^ cupful, and set ai^;i- °-''°^^"b"'a ' SECOND WEEK__ SUNDAY. SOUP A L'lTALIENNE. BEEF A LA MODE GHEEN PEAs''"'^"' ""^J/^^^^- MASHED POTATOES. TROPICAL SNOW WITH JELLV CAKE. Soup a l'Italienne. m another vessel ^^;JJ-,\°^- ^^a* w ■s'?';n*„r»'if,,'.''.''dSe.""°"» Beef a la Mode ^nduiTJ^^^°^^ ^'^°'" around of beef hoVT fri:^, tl^f.Sristle and tough bS ffin thai relL:l'^>K'°: ""P-^^-xT and serve in a boat ^cT/'j.^T"/'* «°"'-' zontal slices. ^"* ^''^ ^' '« hori- tig)J;fy"abouu'he' mer?""- P'" ^°°*^^'- ^and top. and sef a ti^trVitrf h^""^ °°.''>« upon it, on the round h^.fn^*"^ ""^'^^^ away for Monday's drnn'er' P""'°8 '* AsPAPAGus UPON Toast, and Green Peas. Please see receipts given on last Sunday Mashed Potatoes mound in a deeo di/h otT^ *°? smooth top with the baTk1;?'a knHe.''°'"' ^^^^^ °^ Tropical Snow. lo sweet oranges 1 cocoanut pared and grated. 2 glasses sherry. I cup powdered sugar o bananas. the^^^id^ ^P^^alaTlrTaT''- 1!^'''^ wet with wine th^n ♦*«'*^*b°wl and Next.puta av^rofLf!^^'^ *''^ «»gar. the baLnas S a'nl'cofer' thT "'' ^"" with them. When the d°rhiM°f°.^.?»J soon, or the o^aniTwUft'ouS""' ^'' Jelly Cake, in Snglfs'^XuS '"'"*'°°^- "«^ »«ced snow. ^ ' '''°"''^ «° around with the 116 HAY. SECOND WEEK. MACARONI SOUP. PRESSED BEEF. POTATO PUFF. MONDAY. SPINACH. CHOW-CHOW. SOUTHERN RICE PUDDING. Macaroni Soup. Take the fat from both portions of stock set by for to-day ; put them together, and strain into a soup-kettle. Heat to a boil, skim well, and after fifteen minutes' cook- ing, add a quarter of a pound of macaroni, boiled tender in salted hot water, and cut into pieces about an inch long. Simmer ten minutes and pour out. Pressed Beef. Take the weight from your round of beef; undo the bandage, and set on the table cold, garnished with cresses. Cut in thin hori- zontal slices. It will be handsomely mottled with the pork. Many prefer to eat a la mode beef cold, always. Spinach. Cook as directed upon last Wednesday, but leaving out the gravy and not drying out so much. Beat to a smooth cream, and turn into a deep dish, with sippets of fried bread at the base. Potato Puff. 2 cupfuls of cold mashed potatoes. 2 tablespoonfuls of melted butter. 2 beaten eggs. }[ cup of milk. Salt to taste. Beat in butter, then milk and salt, finally the eggs. Whip all up to a cream. Pile in a bake-dish and cook in a good oven until lightly colored. Southern Rice Pudding. I quart iresh milk. 1 cup raw rice. 2 tablespoonfuls butter. I cup of sugar. 4 eggs, beaten light. Grated peel of half a lemon. Pinch of cinnamon and the same of mace. Soak the rice in the milk for two hours in a farina-kettle, surrounded by warm water. Then increase the heat, and simmer until the rice is tender. Cream butter and sugar, M«.4 ...U:«1> l^t.^ i.U.« «.....- ..._a:i i:_t-.. CTsiM n'iii--.-t ititv 111^ ^55=. t:!Jm rciy I!qI:i. When the rice is almost cold, stir all together, and bake in a buttered dish three-quarters of an hour. Eat warm w|th sauce, or cold with sugar and cream. SECOND WEEK. TUESDAY. GREEN PEA SOUP. MUTTON CHOPS, BREADED, STEWED TOMATOES. MASHED POTATOES. LETTUCE. BATTER PUDDING. Green Pba Soup. 3 lbs. leart beef.' 3 quarts of water. i peck of green peas. Salt and pep; ;r. 4 tablespoonfuls of rice-flour. Chopped parsley. Boil the empty pea-pods in the water one hour. Strain these out, put in the beef, cut up fine, and cook gently one hour and a half longer, or until the beef is in rags. Add the peas ; boil half an hour, and rub hard through a colander to pulp the peas. Return to the fire, season, and stir in the rice-flour wet up in cold water, and the parsley. Stir ten minutes, and serve. Breaded Mutton Chops. Trim neatly, cutting off all the fat and skin. Roll in beaten egg, then in cracker- crumbs, and fry in hot dripping, turning as the under-side browns. Drain well and serve, standing upon the thick part around the base of your potatoes. Mashed Potatoes. After mashing soft and smooth with butter, milk, and salt, mound upon a flat, hot dish, with the chops laid up against them. Stewed Tomatoes. Empty a can of tomatoes an hour before you mean to use them, and leave in a crockery bowl. Put on in a saucepan, and stew twenty minutes; add salt, pepper, a little sugar, and a. good spoonful of butter, and simmer ten minutes more. Lettuce. Cut up — not chop— and pour over them a dressing made of — 2 tablespoonfuls of salad-oil. i teaspoonful of salt. 5 tablespoonfuls of vinegar. 1 teaspoonful white sugar. i teaspoonful of made mustard. I teaspoonful pepper. Yolks of 2 boiled eggs. Rub the eeBB to a nnwrl»r aAA all tUo. ingredients except the vinegar, and let alone five or ten minutes. Then beat in the vinegar with your " Dover '' egg-whisk until the mixture is smooth. Garnish with a chain of the whites. .S SECOND WEEK — WEDNESDAY. TUESDAY. r aAA oil 4Ka Batter Pudding. 1 pint of milk. 4 eggs— whites and yolks beaten separately 2 even cups of prepared flour ^' I teaspoonful salt mi?k'^*S?lt*?h/r' ^'"^ ^/^-'^^ y°^^' ♦« the •:u'.u^^". . ® ^°"''' and stir in alternatelv Eat wifh r^'^^K-di^h forty-five minuL faJls ' '^""' ^* °°'=^- ^^ ^tsoon SECOND WEEK. WEDNESDAY. fine white soup, calf's liver, larded. GREEN PEA PANCAKES. ASP.\RAGUS IN AMBUSH BERMUDA POTATOES m robe de chambre. pine-apple pie. Fine White Soup. I ifd'I?! ^'"""'''^' '="'='^^'1 *° Pieces. I old chicJ:.-: cut up as for fricassee. I onioii, i lb. of a)m.onds blanched some hours before you us« them, and when quite drv and brittle, pounded to a paste. ^ ^ Lump of white sugar I pint of milk. r tablespoonful of butter, cut up in two tablespoonfuls of corn-starch I teaspoonful essence of celerv Pepper and salt. 5 quarts cold water Soda. fhf "V^® ^^^^ ^™'" '^e ''""ckle ; put this the chicken, bones and onion, ^th the water and boil slowly two hours Take out the chicken and put into a deep far T bowl, spnnkling well with salt ^oik the soup an hour longer; strain back iSo the pot pressing the meat hard. Take out haH °l ^^l}m^d, season well, and pour uoon stirred in, and pour upon the veal-anH almond paste. Set oyer the fire in a satTce &'er?n^"fi'" '^'- ^""'''^ and com sS' an^u^ fnt^L^SS: th^ p^r ^^ S-./t l'L"P -11. andTt ?h°e"; 'sU'd^ .",' rilV; '■' ""^ "-sicT, a lew minutes. SHr Stir •! '" uui "'atGr, a lew minutps up again and send to table. """''®^- Calf's Liver, Larded. Cut half a pound of fat salt pork into lardoons. and thrust them. abouHalf aj 117 inch apart, into a fresh liver, so that th,.v wsrairL?"s[ ?i~ boiling water for one hour, keeping fhe^uter thei:^tt°coof,;r/rP^^hen'thlS°^^"^ 's nicely browned below, turn "t It the and forTfi ?""^^^- '°" "P once sha^rpl^^' an^ i: *t® ^'■^' *™^- T'afee out the liver and keep hot. Add a little boiling water to the gravy, strain, thicken with browned flour, and pour over the liver. '^'^owned Green Pea Pancakes. rr,Ij!°^ ''"P °{ 8''««'i peas, boiled and masheJ when hot. Season with butter pepper, and salt, and when cold bea in ul°oT?odVaS"\ °'^'''''- ""''' ^^'^-P°°- tartar l?f7^A f^ ^"^u"^ ^^ '""oh cream of flour ■ S S'inH°1f'l^"'^ ^ ^"Pf"' °f griddle-fakeV'l'at'verv'ht. '' ^°" -"'^ Asparagus in Ambush Green tops of two bunches asparagus 'cup^s^SmSr'^^'°'"^"^"'^'^'>*-i^^^ 4 eggs. SaKH'P°°°^"' of butter, rolled in flour, bait and pepper to taste. ^n^9HF^^--c;ss; SnrthXsTy%rei^^^-ttra E?e 'unrth^ ^'*^° ^««^= stfr overX fhf K !l *'^«y,l'egin to thicken, when add the butter and flour. Lastly put in ?hp aspar boiled tender. and'chCpped fine rois.^'andtrvr£.'^L"Jr-- P- - the- ^ Bermuda Potatoes ,n robe de chambre fork wm J" ^°"i"« '^^*^''' and cook until a fork w 11 pierce them. Throw off the water and set back, uncovered upon the rinle to ^7.f,- Tt^'"^^ ^'*h salt ?t the same tTme Send to table ,n a dish lined with a naXn" peeling as you eat them. napKin. Pine-Apple Pie. I in"? oP'"*'"^PP'^' P^'"^^ and grated. I cup of sugar. i cup of butter. 5 beaten eggs. A little nutmeg. Some good pie-paste. Cream butter and sugar. Beat in th^ sp cl'°Ias«f r"'t^= '^'^ P'- Wfeanj V-,"J 118 MAY. SECOND WEEK. THURSDAY. MULLIGATAWNY SOUP. CHICKEN PATES. SEA-KALE. POTATOES AU MAITRE D'HOTEL. LETTUCE AND CRESS SALAD. QUEEN OF PUDDINGS WITH STRAWBERRY MERINGUE. Mulligatawny Soup. ' Skim the stock set aside yesterday, and strain from the chicken into a soup-pot. Add a small onion and half a cupful of raw rice, and simmer forty minutes, or until the rice is tender, Wet up a tablespoonful of curry powder with the juice of a lemon, and stir in then a large spoonful of butter rolled in flour. Boil once and serve. Chicken Pates. Chop the meat of your cold chicken fine, and season well. Make a large cupful of rich drawn butter, and while it is on the fire, stir in two eggs boiled hard and minced very fine, also a little chopped parsley— then the chicken-meat. Let it almost boil. Have ready some pate pans of gocd paste, baked quickly to a light brown. Slip while hot from the pans, fill with the mixture, and set in the oven to heat. Arrange upon a dish and send up hot. Sba-Kale. Choose fresh, and pick ovir carefully; cook twenty-five minutes in boiling, salted water ; drain and press well. Chop fine ; put back in the saucepan with a great lump of butter, pepper, salt, and the juice of half a lemon. Stir and beat, and heap upon slices of buttered crustless toast laid upon a hot dish. $ Potatoes au Maitre d'Hotel. Put a cup of milk into a saucepan, and when it heats, stir in two tablespoonfuls of butter rolled in flour, with salt, pepper, and chopped parsley; then about two cupfuls cold boiled potatoes, sliced rather thick. Heat scalding hot. take from the fire and add a pinch of grated lemon-peel with the juice of half a lemon. Serve in a deep dish. Lettuce and Cress Salad. Cut up lettuce and cresses, havmg washed both well, and pile in a salad bowl ; then pour over them a dressing made by beating together four tablespoonfuls of vinegar, one teaspoonful each of .'?alt and su^ar. h-alf as much mustard, and when these are well mixed, adding, gradually, two tablespoonfuls of best salad oil. Toss with a silver fork, and serve. Queen of Puddings with Strawberry Meringue. 1 i cups of sugar. 5 eggs. 2 cups fine bread-crumbs. I tablespoonful of butter. L'^mon flavoring. I quart fresh milk. I pint fresh strawberries. Cream the butter, and a cup of suear. Beat in the whipped yolks; the crumbs, soaked in the milk; lastly, the seasoning Fill a pudding-dish two-thirds full and bake until the custard is "set." Draw to the mouth of the oven, and cover with the strawberries, rolled in sugar, then with a meringue made of the whipped whites and the half-cup of sugar. Bake until the meringue begins to color. Eat cold with cream. SECOND WEEK. FRIDAY. A SOUP MAIGRE. fried shad. roe CROQUETTES, MASHED POTATOES. STEWED TOMATOES WITH ONION AND BREAD. CUP CUSTARDS, BAKED. CORN-STARCH CAKE. A Soup Maigre. 2 carrots. 2 onions. I large potato. I pint of green peas. J cup of raw rice. 1 tablespoonful of white sugar. 2 great spoonfuls of butter rolled in flour. Pepper and salt. 4 quarts of cold water. Dripping for frying. Bunch of sweet herbs. Slice the vegetables, with the exception of the peas, and fry them in dripping until brown. Put with the herbs into a kettle and cover with the water. Cook slowly two hours, reducing the liquid one-third. Pulp the vegetables through a colander, return the soup to the fire with the rice and peas, and Ftew half an hour. Season, stir in the butter and flour with the sugar. Simmer five minutes and serve. Fried Shad. Clean, wash, and wipe a fine roe-shad. Split it and cut each side into four or five pieces, leaving out the head and uii, auu cutting Off the fins. Sprinkle with salt and pepper ; roll in flour and fry to a fine brown in plenty of lard or dripping, turning as each piece browns. Drain well, and serve rH Strawberry SECOND WEEK— FRIDAY— SATURDAY. a cup of suijar. :s; the crumbs, , the seasoning, ds full and bake Draw to the cover with the ir, then with a sped whites and Bake until the Eat cold with FRIDAY. E. )E CROQUETTES. ES. ION AND BREAD. KED. KE. tE. Jgar. rolled in flour. he exception of dripping until Dto a kettle and ok slowly two le-third. Pulp >lander, return rice and peas, son, stir in the ugar. Simmer fine roe-shad, to four or five and tail, auu i with salt and to a fine brown ig, turning as veil, and serve 4 hot. Garnish with sliced cucumber, pickle and parsley, and pass sliced lemon with it. bend around mashed potatoes with this dish. RoE Croquettes. The roes of your shad, parboiled, cooled and rubbed into a loose, granulated mass One-fourth as much mashed potato as vou have roes. ' ^ i cup of drawn butter with a raw egg beaten tP^i^'V* 1 P^^'^^^V**''- P^PP*"' and half teaspoonful of anchovy pasteVor season- ing. Beaten egg and cracker-crumbs Dripping. ^ Work roes, potato, drawn buttei and seasoning together ; put over the fire in a saucepan and stir well. until hot. When al most cold, make into short rolls, dip in raw egg. then m rolled cracker, aod fry to a nice brown. Drain in a heated colander, and pile upon a hot dish. "up.ie Mashed Potatoes. Proceed with this oft-repeated and ever- welcome dish as I have directed upon other pages. *^ Stewed Tomatoes with Onion and Bread. Empty a can of tomatoes into a saucepan and when hot add a small onion, sliced with pepper, salt, and a little sugar. Stew twentv minutes, and add a tablespoonful of butter and a good handful of bread-crumbs dimmer five minutes more and pour out. Cup Custards— Baked. I quart of milk. 5 eggs. 5 tablespoonfulsofsugar, Nutmeg and vanilla. Powdered sugar for meringue. Scaldthe milk, and pour upon the beaten yolks and sugar. Adcf to tfiis. when you have flavored it. the whites of two eggs, fill small stone-ware cups and set in a dnpping-pan of boiling water. Bake until whtlUn "''^l^'*^ ^ m^Wig-w, made of the whisked whites (reserved) and a little powdered sugar. Bake until they begin to be tinged. Eat cold from the cups. Corn Starch Cake. Please see Common-Sense in the Household Series No. i, "General Receipts." page 119 SECOND WEEK. SATURDAY. ■ sweetbread soup, beefsteaks. oreen peas, baked r,ce. roast potatoes. omelette AUX CONF.rURES. tea and albert biscuits. Sweetbread Soup. 4 lbs. of lean, coarse veal. i lb. corned ham. 2 lbs. beef bones. 2 fine sweetbreads. Bunch of parsley. 1 onion. 2 tablespoonfuls of tapioca, soaked in cold water one hour. Pepper and salt. 5 quarts of cold water. min!?i f!!^ '"^•^^ into strips ; crack the bones ; mince the onion and parsley, and put on St «in'^" r''^- ^°°^ ^'°^iy four^hours Strain , set aside some bits of •■ ragged " veal and ham for your dish of rice. Put the rest into a crock ; season highly and pour on half m a cold place for Sunday. Season the re mainder of the brolh; boil and skim putTn tX^'^u^^^'^^'^^- /""^ ^°°>' half an *hour fht », ■ "" °"*3n .,.~, :_». _ .' Stk '^r^^^^^onel^in f drip- ping-pan of hot water. Dip in cold wateV and invert upon a flat dish. ' Green Peas. See receipts for last Sunday week. n 120 MAY. Roast Potatoes. . Roast in a moderate oven until soft. Cut a piece nearly oflf the top of each ; thrust a thin-bladed knife into the heart, and slip in a bit of butter. Replace the skin and send up not. Omelette aux Confitures. 7 eggs. 2 tablespoon fuls of sugar. i cup of milk (or cream). Grated peel of J lemon. } cup of marmalade or jam. A j^*** ^°'^^ *°^ whites apart and very stiff. Add sugar, lemon, and milk to the yolks- then, with a few rapid whirls of your "beater " the whites. Put the marmalade in the bot- tom of a neat bake-dish (buttered), pour on the omelette, and bake until it has puffed up high and begins to " crust " well. Serve at on^, or it will fall. Eight minutes should suffice to cook it— at the outside. Tea and Albert Biscuits May be partaken of at the same time with the omelette, or afterwards. THIRD WEEK. SUNDAY. sago soup, stuffed shoulder of mutton with potato EDGING. boiled asparagus, puree of peas. neapolitan blanc-mange. Sago Soup. The stock made on yesterday. Little more xhan i cup of pearl sago 3 eggs. I cup of milk. Pepper and salt. Take the fat from your cold stock; pour offcarefully from the sediment and strain. Heat to boiling. Wash the sago well ; soak in warm water half an hour; put into the soup, and simmer twenty-five minutes Meanwhile, heat the milk in another vessel and pour upon the eggs. Heat this until it begins to thicken, pour into the tureen, sea- son with a little salt and pepper, and turn in the boiling soup. It should be about as thick as hot custard when all the ingredients are in. Stuffed Shoulder of Mutton, Get your butcher to takeout the bone. (It will help out to-morrow's soup.) Fill the lorce-meat of crumbs, minced pork sweet herbs, pepper, salt, and one raw egg' Sew up the edges of the skin to keep in the stuffing, and roaSt about fifteen minutes— not more— for each pound, basting often, at nrst with the boiling water you have poured upon It, at the last twice with butter. When done, brush with beaten egg ; sift crumbs all over it ; put into a stout stone-ware dish —or one of block-tin— surround with the potato-edging, and brown in a quick oven Pour off the fat from the gravy, strain, thicken with browned flour, and serve in a boat. Potato Edging. Mash the4f)otatoes very soft with milk and butter; beat in two eggs; return to the saucepan and stir until smoking hot all tlu-ough. Let them get quite cool ; then mBuld by pressing firmly into a wet eggcup and turning out each form upon the mut- ton-dish. Arrange the little cones side by side until you have a barricade about the meat. Set in the oven and brown, glazing with butter just before you take the dish otat. Serve a cone with each slice of mutton. Boiled Asparagus. See receipt on first Sunday in May. Puree of Green Peas. Take for half a peck of peas— I small onion. 3 tablespoonfuls of cream, atabiespoonfuls of butter cut up in one tablespoonful of flour. I lump of white sugar. Pepper and salt. Boil the empty pods twenty minutes in pot salted water. Strain these out, and put in the peas with the sugar. Boil gently until they are very soft. Rub through a fine c°«nder. Add a cupful of the water in which they were cooked, pepper and salt, and put over the fire. When very hot, stir m the floured butter, and,when this is muced. the cream. Stir three minutes and pour out into a dish lined with strips of fritd bread. Neapolitan Blanc-Mange. 1 quart of milk. I package Cooper's gelatine, soaked two hours m a cup of cold water. I of a cup of sugar. I great spoonful grated chocolate, wet in a little boiling water. Beaten yolk of an egg. I great spoonful currant jelly, or cran- berry jam. Rose-water for flavoring. Heat the milk to boiling, stir in the sugar, then the gelatine. Cook about five minutes, auu siram through thin muslin. Divide the blanc-mange into four equal portions. Beat the chocolate well into one; heat for one minute, and put by in a cup or bowl. Do THIRD WEBK— MONDAY. cut up in one !, soaked two >colate, wet in rirrfn?- T^ ^^V^« '° * "^cond. and the currant jelly for the third. This last must be th^!^""?"^' ^°^ a ""'« sugar added, f VJ"* J?''** ™^y °°t curdle. Leave the Wh-'' *'?i*''' .^"'^ «*^°^ ^''^ rose-water « ♦. t~'*"\*'''**' ^"' : ^'^e" this is so firm mixing, the pmk ; then, the yellow ; lastly the brown. Do this on Saturday. On Sun^ •y aip the mould in varm water, work the UDon';^!!!,^^ '^ ^°"'' ^"Sers. and turn out or b?an3red"fruit.^'' "'*' ^"^" '""^ ^"«^^- 121 THIRD WEEK. MONDAY. CLAM SOUP. COLD MUTTON. BRUSSELS SPROUTS RAW TOMATOES. STEWED POTATOES." ORANGES AND BANANAS. COFFEE AND V CAKE. Clam Soup. Early in the morning crack your mutton- at?h;tf/nr '° a quart of cold water, ♦hi ,^^ °^ ^H !,*°«®- When little more than a large cupful of liquor remains, take It ofi and strain into a bowl to cool. When perfectly cold take off the fat. put in a quart of clamhquor and the hard parts o?fiftv clams. Season with a teaspoonfiil of minced onion, as much chopped parsley, a pinch of mace, pepper and salt to taste and cook covered, half an hour after the boil begins.' Heatm another vessel two cups ofniilk- Ilr'rn^?*;,'^"" '" *r tablespoonfulsoS: ter. rolled in a heaping tablespoonful of Srf»\^'*^?l ^•""S ^«'«^ tokeephoV atter it has boiled two minutes. Strain the soup back into the pot, put in the soft parts and simmer five mmtue.s. Pour the thick- ened milk into the tureen, stir in the soup and serve. -vu^, This is a delightful and v /itious soup and since you are to have cold meat for din- ner you need not grudge the care of pre- paring It, even on Job's Birthday. Cold Mutton. Raw Tomatoes. coi^^l *'*,'' ^^^"P ^'''^^'- «''<=«• and lay in a salad-bowj. Season with a dressing of oil, vinegar, salt and pepper in the propor- tions given on last Thursday. Stewed Potatoes. Boil whole until a fork will pierce them. Peel quickly ; crack, without breaking pach by pressing it. and drop into a sauce pancon- h«n"'*w^i,"^*n''"J' °* '""'*• almost on the boi . When all the potatoes are in. add two tablespoonfuls of butter, with salt and peo- per. Cover and heat-befow the boiling point-until the potatoes begin to crumble four into a deep dish. Oarnges and Bananas. knfffforract' "^^^ '''"' P^^*"' ^'^'^ ^ Coffee and Cake. You need not be ashamed of "cold meat on Monday," even should John have "picked up his unexpected friend on the street; when feZ^'fl^^u '^j'ffr"™.- ^•^'^ *''« fragrant con" ^nts, flanked by a basket of sliced home- made cake, comes m as a reserved force. THIRD WEEK. TUESDAY. BROWN BEEF SOUP. VEAL CUTLETS WITH HAM . STRING BEANS. CHOPPED POTATOES. LETTUCE. GRAHAM HASTY PUDDING. .Your Stuffed shoulder will be ne&rlv as nice cold as hot. Garnish it tastefully with curled parsley and bleached lettuce-leaTes Brussels Spbouts. Cook in boiKng. salted water twenty-five Sr'' \^^'° ^'" '• ""^^ ^ ''beral lump of nnl f«;.*'*5 P*5P*? "<* ^^ to taste. Ld put into a deep dish. Brown Beef Soup. 3 lbs. of coarse lean beef, cut into strips 3 onions— small ones. *^ 3 quarts of cold water. I teaspoonf..! mixed allspice and mace. tJunch of sweet herbs chopped I teaspoonful Colgate's essence of celery ulass of brown sherry. Dripping. Toasted bread. in J.'^^k'^® fu^^t °^'°° '''■°w° in good drip- ing; then the beef, quickly. pSt into a soup-pot. cover with the water; put on a tight hd, and stew four hours. Strain and press hard Let the soup cool to throw up the fa Skim, and return to the pot, with the salt, pepper, herbs, and spice. Simmer lifteen minutes ; add wine and celery, and pour into a tureen upbn dice of crisp, but- icreu loast. Veal Cutlets and Ham. 2 lbs. veal cutlets without bone ij lbs. of ham. Grated lemon-peel. 122 MAY. Pepper and salt. I raw, beaten egg. Rolled cracker. Dripping of lard. Boil the slices of ham ten minutes- let them get cold, and cut off the same size and shape as the strips of veal, viz., about three inches long by ope and a half wide. Salt and pepper the veal ; sprinkle each cutlet with a pinch of lemon-peel ; roll in egg, then cracker, and fry to a good brown. Fry the ham in its own fat in another pan. and lay upon a hot dish, alternately with the cutlets. String Beans. THIRD WEEK. WEDNESDAY. GREEN ASPARAGUS SODP, STEWED CHICKEN. SCALLOPED TOMATOES. CORN FRITTERS. GRAPE JELLY. MARMALADE ROLL, If fresh, top and tail, and, with a sharp knife, take off the strings on both sides. Cut into short pieces, and cook tender in boiling water, and a little salt. Drain well, heap upon a hot dish ; butter freely, and season to taste. Chopped Potatoes. Chop cold boiled potatoes rather coarsely. Hare ready a great spoonful of butter in a saucepan, with a little grated lemon-peel, pepper and salt. Stir in the potatoes until very hot. but do not let them brown. Serve in a deep dish, after draining. Lettuce. Pick out and pull apart the hearts and pest blanched leaves. Pour over it a dress- ing such as was directed on last Thursday. Graham Hasty Pudding. 2 eggs. 1 quart of milk. 2 even cups of Graham flour. i teaspoonful of salt. I tablespoonful of butter. Heat half the milk in a greased saucepan or fanna-kettle. Wet the flour with the rest, and beat very light with the butter— melted —the eggs and salt. Stir Ms into the hot milk— or. better still, pour the milk upon it. When thoroughly mixed, retu»-n to the fire, and stir fifteen minutes, surr .lunded by boil- ing water at its highest bubble. Take from the range, leave in the water five minutes; stir up again, and serve in a deep uncovered dish. Eat with butter, sugar, and nutmeg. 3 i 3 4 I Green Asparagus Soup. lbs. knuckle of veal. lb. streaked salt pork. bunches of asparagus. quarts of water, pint of spinach leaves. Pepper and salt. I small onion, sliced. Butter and sugar. Put the veal, pork, onion, and the hard parts of the asparagus-stalks— all cut up fine —on in the water, and boil gently four hours Meanwhile cook the spinach tender in a little water ; chop and squeeze in through double tarlatan back into •'the cupful of water in which It was boiled. Add a lump of sugar to the green liquid. Strain the soup ; season boil once, and skim ; put in the green heads of the asparagus (kept until now in cold water) and boil slowly twenty minutes. Stir in two tablespoonfuls of butter, rolled ia flour, and when this has boiled a minute, the green water. Simmer five minutes more and pour out. Dip up from the bottom with each ladleful in helping the soup. Stewed Chicken. Cut into joints, leaving none of the pieces l^ge. Put the scrags, feet (having scalded off the skin), and giblets into two cupfuls of water, and stew until the meat is in rags Put a quarter of a pound of pork, cut as fine as shavings, in the bottom of a saucepan • lay on this a teaspoonful of minced onion' and then the uncooked chicken. Strain' and partly cool the gravy, which should have boiled down to one cupful— setting by the giblets. Pour this over the chicken pepper and salt; put on a tight top, and cook very slowly one hour. Then increase the heat, but still do not let it boil hard, for half an hour longer. Open the saucepan at the end of the first hour to change the upper pieces to lower places— and again when the half hour is up, to see if they are all tender. If not, cover and cook until they are. Take out the chicken, lay in order upon a hot- water dish, and add to the gravy the giblets minced fine, and a tablespoonful of butter rubbed into one of flour. Bni! cnn t-'-.-.^- and pour upon a half cup of milk' in' which have been beaten two eggs. Set over the fire, and stir one minute, but do not let the gravy boil. Pour upon the chicken. DNESDAY, THIRD WEEK— WEDNESDAY— THURSDAY. 128 Scalloped Tomatoes. miV«7i°'V**°*' ,"* **«" «'■"■ drain off most of the hquor from a can of the vege- table Cover the bottom of a pie-dish with bread-crumbs, lay in the tomatoes, well sea- Z!?yK-'l.''""^''LP^PP«^' "^'^-and ""gar; HnyfJK ';'!''' *'*t ^"' ^•T' crumbs; pu dots of butter, with pepper and salt, over all. and bake covered, half an hour-then brown quickly. Corn Fritters, Drain the liquor from a can of corn, and Chop the grains in a chopping-tray. Beat into this paste three eggs, one cup of milk a heaping tablespoon ful of sugar and as much warmed butter, with two tablespoon- fuls of prepared flour. Beat thoroughly season with pepper and salt, and fry, by the spoonful, upon a greased griddle. Marmalade Roll. 1 quart prepared flour-Heckers always when you can get it. "^aj/s, I tablespoonful of lar'' and two of butter I pmt of milk, or enough for soft dough" 1 cup of sweet marmalade. ' Rub the lard into the flour ; wet into a soft paste with the milk, and roll ou very thin. Baste thickly with the butter, sprinkle with flour lightly, and roll up in closTfowi i-ay upon ice. or in a very cold nlace on^ hour. Roll out into a squaVe sheet.Tqukrter l/at°nl°'^ '^"'^- 'P'""^^ *'"> '^^ marmalade' «n n«5M "^^""^ "^'■«'? ^" ^'■o""'^. and rol flf«^^* ^- }^^J° * buttered baking-pan, the joined edge downward, arid bake three- quarters of an hour. Wash over with white of egg beaten with a little sugar, just before you take It up. Eat hot with a good sauce THIRD WEEK. THURSDAY. sheep's head soup, ROAST BEEF. fr,ed POTATOES. ASPARAGUS WITH EGGS. SPINACH ON TOAST. «CORN-STARCH BLANC-MANGE WITH preserves. Sheep's Head Soup. 1 sheep's head, dressed with the skin on 2 omons. 2 carrots. Bunch of parsley. Crumbs and egg for force-meat balls I tablespoon ful "of corn-starch" Pepper and salt. Dripping. 4 quarts of cold water. You will probably have to coax your h^In ■! u^'"^/,''^ ^^"^ properly, but the head Itself be will be willing to give you as almost worthless in his eyes. Be sure it is quite clean, even to the mouth. Soak it in tepid water, one hour-then put into a pot with the vegetables, sliced, the chopped hel-bs and the cold water. Cook gently four hours. Strain off the soup, rubbine the vegetables through the sieve; let it getaJmost cool, that you may remove the fat from the top. and put back over the fire with pepper and salt Chop the brains andmixtW into a paste with an equal quantity of crumbs • also pepper, salt, and raw egg, with enough flour to enable you to roll into little balls i-ry these to a nice brown, drain in a col- ander, and put into your tureen. Skim the boiling soup and stir in the com-starch wet .with half a cup of milk, then the tongue skinned and cut into dice. Boil once and pour into the tureen. Roast 5eef. ^ P"t '.°to your dripping-pan ; pour a cupful of boiling water ove, it, and roast, basting non^H *'!2*'°8 * qu^^'-ter of an hour to thi aredge with flour, and baste once well with butter. If you send made gravy to the able take off HI the " top-grefse."^ thicken the brown juice in the dripping pan with browned flour, boil up, and ^5ur out inro a Fried Potatoes. f^Pl'kP^ ^'^ potatoes into long strips, not too thin. Lay in cold water one hour dry be ween two towels, and fry in boiling fat. a little salt, to a light brown. Drain and dish upon a napkin. Spinach upon Toast. in^^«lr"- * ^°^ '.^^^^y "i""*" i° boil- Pni f ih1 ^**«'"- Dram and chop very fine. Put a tablespooBful of butter into a sauce- nuLT*^ ^ teaspoonful of sugar, a pinch of nutmeg, and pepper and salt. Stir in the At'?h^^;r=f^H^^.* uT °°*^ ^^"« ■» teats, twoof mf.l '^t^ tablespoonful of cream, or K^Li?/ .^°y "P°° crustless slices of buttered toast laid upon a flat dish. Asparagus with Eggs. cuf °iff ?hi";*' "i *''P*'"^8"'» twenty minutes ; cut Off the tender tops and lay in a deeo .mli,« fJ fo" eggs just enougfi to break b^, Jr ^°Ik'' ^^^ * tablespoonful of melted DUtter. with riAnnAt- -t.,^ c.»u j _ _ .. ■ r-rr-- • •^!-., auu pour UDOil nnlof^*"^"''^ ^*''« «•«»»* "'notes in a quick oven, and serve immediately. Corn^Starch Blanc-Mange with Preserves. I quart of milk. 124 MAT. 4 tablespoon fuls of corn-ftarch wet in cold water. 3 beaten eggs. I cup of sugar. Grated peel of half a lemon. 1 saltspoonful of salt. Scald the milk in a farina-kettle ; stir in corn-starch, lemon, and salt, and cook tive minutes. Pour this upon the beaten esRs and sugar, return to the fire and stir two mmutes more. Pour into a wet mould and set in a ;old place for four or five hours, lurn out upon a broad glass dish, and pour rich, sweet preserves about the base. In helping it out, put a spoonful of preserve upon each share of blanc-mange. sauce over it, serving the from yesterday's THIRD WEEK. FRIDAY. PUREE OF TOMATOES. BOILED BASS WITH MUSHROOMS. |<0AST SWEETBREADS. MASHED POTATOES, SUCCOTASH. STRAWBERRY MERINGUE. Puree of Tomatoes. 1 can of tomatoes. 2 cups boiling milk with half a teaspoon- lul of soda stirred in. I heaping teaspoonful sugar. 1 small minced onion. 2 tablespoonfuls of butter rubbed up with one of flour. "^ Pepper and salt. Handful of dry bread-crumbs. I cup of boiling water. Put tomatoes and onion oVer the fire with the hot water. Boil half an hour; strain and rub through a colander, working the tomatoes to a pulp. Meanwhile, boil the milk, stir in soda, butter and flour, and after one boil, keep hot. Put pepper, salt, and sugar with the tomatoes ; simmer five min- utes; pour into the tureen; stir in the crumbs and one minute later the thickened milk. Serve at once. If the milk be cooked with the puree, it will almost surely curdle. Boiled Bass vith Mushrooms. 1 ^1.®*°^ *^"® ^*^*' ^'^^ sew up in a thin cloth. Put into boiling water in which you have mixed four tablespoonfuls of vinegar with SIX whole black peppers, and a little salt. Cook about twelve minutes to the F""^-. Prepare a capful of drawn butter. Dou half a can of mushrooms twenty min- ot half a lemon and a little pepper, into the drawn butter. Simme: together three min- utes— put the fish upon a ho.tdish. and pour one-third of the rest in a boat. Roast Sweetbreads. 3 or 4 fine sweetbreads. I raw egg. i cup rolled crackers. 1 cup of gravy (saved fricassee). 2 tablespoonfuls melted butter. I tablespoonful mushroom or walnut cat- sup. Pepper and salt. Rounds of fried bread. Parboil and blanch the sweetbreads. Dry and dip, first in egg, then in cracker-crumbs.' Lay in a small dripping-pan ; pour the but- ter ever them, set in the oven, and roast covered, three-quarters of an hour, basting often with the gravy. Dish upon fried bread. Add the catsup to the gravy ; boil up and strain over the sweetbresids. Mashed Potatoes. Prepare as usual, and pass with the fish. Succotash. Drain off the can-liquor; cook the suc- cotash half an hour in boiling water ; drain add a cup of hot milk, and stir in pepper' salt, and a great spoonful of butter cut up in flour. Simmer three minutes and pour out. ' Strawberry Meringue. Make a good puff-paste, cut out large, and round as a dinner-pIate, and bake to a light brown in a quick oven. Draw to the oven door ; lay strawberries, rolled in sugar over It. and cover these an inch deep with a meringue made of the whites of four eggs whisked stiff, with three tablespoonfuls of powdered sugar. Bake until the meringue is faintly tinged with yellow brown. Eat fresh, but not hot. It is delicious THIRD WEEK. SATURDAY. AMBER SOUP. HAM AND OMELETTE. BUTTERED RICE. ladies' CABBAGE. SUMMER SALA). irish potato pie, Amber Soup. This soup should be prepared very early in the day ; therefore, have the materials in the house overnight. 4 lbs. of lean beef. 2 slices of lean ham. 2 lbs. of veal-bones. 2 onions, sliced and fried. I carrot. THIRD WEBK-SATURDAY. FOURTH WBBK-8DNDAY. 125 rom yesterday's \TURDAY. 2 teaspoonfuls essence of celery Pepper, and, if required, salt. } cup of granulated tapioca. Whites and shell of an egg 5 quarts of cold water. Butter and dripping. Burnt sugar. .^SlV'?'' ?w*' '°'° ''^"Ps; put two table- spoonfuls of butter into a soup-pot, and lay the meat m It. Let it stand w We it wm heat slowly for half an hour. Then set o^er the fire and stir until the meat is glazed with a brownish crust. Put a quart of water -cold-upon it. and bring gradually to a to a fine brown, and drain off the fat then put the vegetable into the pot with the meat as soon as the latter is boiling hot Cook hatf an hour, put in the rest of the cold wa°er b-' *" Bolf «^T' f^ 'i!« ''°"«« b^°kef t" . P.Vn, ?''^i°u'^ ^°"'' ^o"", then strain. Pu meat and bones-bighly seasoned-into thlT! T«''^"d pour half the soup ove? th«.m for to-morrow. Put the rest back into tuesoup-kettle; season and boil up. Sk"m e^l Hon' ;hP"' '"• '^' ""^''^ ^"d suell of an egg, boil hree minutes; take from the fire and pour into a broad pan to cool. Burn wo tablespoonfuls of sugar in a tin cup, oC tuo '■^f^r- ?°d while still liquid, pow in half a cupful of boiling w ater. Let it stand sSoulT&e V^V°^ ''• ThVta pi^ca should have been soaking two hours in a ittlecod water. When the soup is cold o t'hf J' /"/ scum-every particle ; return to the scalded pot ; boil up once, put n tapi- oca and strain the sugar-^Srater upon it slm- h!L "J, ""°"'^'' °' ""*" the tapioca is clear ; skim once again, and pour out. ohi.fi!? '^.^ ■ <=o™Pany soup, but you shou d nake it once or twice for family din- ners in order to manage it proper? ^t°s really not difficult. ^ ^ Ham and Omelette. 3 lbs. of ham, cut in very thin slices 7 eggs. 4 tablespoonfuls of milk. Pepper and a little salt. I large spoonful of butter. »^l'^Vt^^^^V'^ ^"'"ng water fifteen min- utes, then let it get cold. Cut ofi* all the nnd and tnm each slice heatly; then broU upon a greased gridiron. Pepper and keep hot while you prepare the omelette. Beat of th! K*°»'* ^°^^^ ^9^^^^^' ^'^^ a few whirls ?nV!!L^lt!^i_P"V''*»'« '"•Ik and beat fast i^lrZZ" V"""'^' season ana pour into a fry- h^SFn '° Jr'^fl^ the butter is heating-not hissing. Shake briskly over the fire s lE^H ^^''f*"™" under it to prevent stickmg, and in four minutes double it over n the middle and turn out into a hot dish Lay by a dexterous inversion of the nam the ham about it in the dish. Ladies' Cabbage. Boil a firm cabbage in two waters, and let It get perfectly cold. Chop fine ; add two beaten eggs, a tablespoonful of melted but- ter pepper, salt, and a few spoonfuls of "f-..^'"- a" up well; put into a buttered bake-dish strew with fine crumbs ; bake EaThot ^ *'°'""' "'''° ^'°^° 'i"'*='*'y' Buttered Rice. Boil a cup of rice soft in hot, salted water. Dram, and heap in a deep dish. Fr^an ?,fl!,°nf^K '?f ''^ verv lightly in two tablespoon- hotbutt"r''' fr P'PP"'' ^""^ strain the hot butter over the rice in the dish. Pass gratedcheesewithit. Summer Salad. 3 heads of lettuce. 2 handfuls cresses. ^' I cucumber, pared and sliced. 4 radishes, also pared and cut up six^ths '"'^'^""^'^ ^^^^ '^"^ lengthwise into Cut lettuces and cresses with a sharo how?' ^P '"'" ^'^V^e other vegetables in a bowl Pour over them a dressing made as directed on Thursday of the second week fn t^his month. Lay the sliced eggs on the top Irish Potato Pie. colaiider."^'^^'* P°'^'°' '''^^'^ ^^'"""^^ ^ ilb. butter, creamed with the susar 6 eggs, whites and yolks beaten separately I lemon, squeezed into the hot potato 1 teaspoonful of nutmeg, and same of mace. 2 cups of sugar. IdS^LTk^u"'^"''^' P""inKthe whites Eat cold '" °P^° ^^^"' °^ Pa«*e- FOURTH WEEK. SUNDAY. GERMAN SAGO SOUP. ROAST LAMB. YOUNG ONIONS, STEWED. GREEN PEAS. POTATO PUFF. cold STRAWBERRIES AND CREAM. silver cake. German Sago Soup. Soak half a cup of German sago in a litUe lid water for tvan >.»....o 'iir,.. .. " from the top of your soup stock. Md pour'off carefully from the bones, etc. If yo^u have any left from the " amber soup, " add that ^n tnnP?^ °^ ^°'?'°8 water.*^'Heat. si 126 MAT. » Roast Lamb. Cook as you did the mutton, last Sunday leavinK out the stuffing and omitting the egg and crumb coating at the 'ast. Roast about twelve minutes to the p ■,AX£i> Corn, , i* ?r° i"^*? °' ""^^^^ ""^ : '^'■ain and chop i™f Beat up three eggs with a table- spoonful of sugar, the same of butter, two cups of milk, pepper and salt to taste. Stir 127 b"u.te^dTurd?nSr>«^'''"-'- '- Crisk-Salao. Cut up— not too small-pile in a saUrf '>owl. sprinkle with sugar, and po" r ov" U fufea'^L"^'"'^." ^^ ^''^'''"8 "P^^ltsl^n! fuleachofsalt. pepper and made mustard with two table.,pooXls of oil, and when this .s well mixed, adding, a few drops at a Ume and whipping these in with an egK-bea^^r" Jersey Puffs. I quart Hecker's prepared with a saltspoonful of salt I tablespoonful of butter cups of hot milk. 5 eggs -very well whisked. li.^'''^ «""'' and butter are cooling-a httle above blood-heat-beat in the volk. {. «°"*'^ ^®*° P®^"' "^^J^^d while not, with pepper, butter, and salt. 'HURSDAY. OUNG TURNIPS. ^LF'S BRAINS. iRS. AND RAISINS. LND CHEESE. lUP. lut the receipt nesday— Third epeatit in this refer to the 11, and follow up— ow/y leav- ce-meat. You wo days, keep- ce. iEF. The brisket when not too Iter, allowing Make a good some of the se. Chop up )ickled onion, ninute before at. Save the directions for )ther sauces, 3ts" page 183. boiling water, our, or until ish. Pepper ling them. LP's Brains. m the bones ckens. Cool e two hours lin this off; tie with the jil, and a cup salt and pep- up once in a the rice is lock of it in with grated pper grating lUtes ; lay in en dry well r, salt and a le rice. Lshed while It. . 2 beaten eggs. 1 cup of milk. Less than ^ cup prepared flour. ♦».« ^5^1*' ?"•'• and mashed peas smooth then add the flour and fry upon a griddb as you would breakfast-cakes. ^ Bananas Oranges, Nuts and Raisins. Pie bananas and oranges toeether garnishing with green leaves. Put nTsand raisins upon two smaller dishes. Pass all at the same course. If^vn,7i?*"^°u^''^'^''^'*^' *N° Cheese. "you have a hot-water pot and a soirit- lamp, make the tea upon the table Tfew minutes before it is needed, then cover the S«hf''K-*"'=2?y-" '^''•s >s a pretty Eng! ^WTRTH WEEK— THUB8DAY— FRIDAY. 129 FOURTH WEEK. FRIDAY. yesterday's soup, lobster fricassee. potato pasty. string-beans, boiled asparagus. f»hu° ^^l y^^^ » C"P Of milk and two tablespoonfuls of butter. Add prepared Srthetrr "1 ^"^* '•°" '' °"-he iT %oll in » fh' 1° l°°« ^ y°" ^^° handle It. -toll in a thick sheet ; spread uoon thA suriace of your mince. prinUngth? edges String-Bean.s. See Tuesday, Third Week in May. Boiled Asparagus. ' Receipt given first Sunday in May. Strawberry Shortcake with Cream. 1 cup of powdered sugar, creamed with one tablespoonful of butter "^^""^"^ *'''> 3 eggs. ^ f "J? °f prepared flour, heaping. 2 tablespoonfuls of cream. sufa?* \h7°'^' '°'° l^^ *^''«^"«d butter and sugar, the cream, then the whites altPr cat'^tin"'*' Wh «°--^Bf-n thSefeir;: ^ftL , ^*^®° cold, lay between the sugar and S T^ ^^^^^ ^'^^ powdered ton #.f fV''® ?^"« ^h'tely over the eaCii slle. ""''' "'*'' '^'-^^'^ P°"^«d "Pon STRAWBERRY SHORTCAKE WITH CREAM. FOURTH WEEK. SATURDAY. Yesterday's Soup. | Take the fat from the top of the cake of soup-jelly you will find in the refrLerator scorch. It should not quite boil. Lobster Fricassee. ^^Meat of one large lobster, boiled and I cup of your soup. i cup of milk. Juice of half a lemon. I tablespoonful of butter, rolled in flour. Pepper and salt to liking. Cut the lobster into dice. Put the uraw V^PPfJ- f^d salt into a saucepan. and.^wh7n and nut Sih'- 1''°°'' 8^^"^ ^'^ •«^""''s and put in the lemon. Heat the milk in another vessel, stir in the floured "utter t°'* "P- *"" into a deep bowl. Pour the Potato Pasty. wiS.'nLrAr;^:,^il«^A-f fi- : season dayV arlwn"buue;. orm^Tmori Ku ifll ""T- P'i"*"^ •" parley and oZZ pickle, chopped. Pour this mixture into a greased bake-dish; cover with hard-E fed eggs, shced. Work a large cup of mSd PEA AND POTATO SOUP. STEWED MUTTON CUTLETS. GREEN PEAS. RAW TOMATOES. POTATO SCALLOPS. fig pudding. Pea and Potato Soup. on'r'huX'. " ""''" '"'"'' '^' "^ ''^''^^ 10 parboiled potatoes. I pint of green peas. I sliced onion. i cup raw rice. Pepper and parsley. wi^h%^hV''*-^*' ^'°? ^^"^ "'1"°'-- and put on with the onion and potatoes, sliced. *^Cook one hour; stram, rubbing the vegetablea theTrS '""'.^''T- .^^PP^^- «°d "e£ to tl K®!/'*'"^. ^^^ "'=«• parsley, and peas Stew half an hour, or until the rL is tender ' Pour out and serve. Dip up from the £t" tom in helping it out. Stewed Mutton CyTLETs. 3 lbs of mutton cutlets. 2 tablespoonfuls of butter 2 raw tomatoes, chopped. Pepper and salt. i cup of boiling water. Browned flour and currant jelly T iiii^ ''i> ill fl iP^k 180 JUNE. Put the butter into a saucepan, and lay in the cutlets, then the tomatoes. Set where they will heat very slowly for one hour. Then turn the meat, add the boiling water, and stew steadily — not fast — half an hour, keeping the pan closely covered. Lay the cutlets upon a hot dish, strain the gravy back into the saucepan, thicken with a little browned flour, stir m a heaping teaspoonful of currant jelly, and when this has melted, pour over the meat. Green Peas. Cook as directed on Tuesday of this week. Raw Tomatoes. See " Tomato Salad " on Wednesday. Leave out the boiled eggs. Potato Scallops. Mash the potatoes light with a little milk, and an even tablespoonful of butter for every cupful. Salt and pepper to taste. Fill buttered patty-pans or scallop-shells with the mixture, sift fine crumbs over the top, and brown in a good oven. Serve in the shells. . Fig Pudding. i lb. best white figs, washed, dried, and minced. 2 cups of fine crumbs. 3 eggs. ^ cup of beef-suet, powdered. 2 scant cups of milk. i cup of white sugar. A little salt. A pinch of soda, dissolved in hot water, and stirred into the milk. Soak the crumbs in the milk. Stir in the eggs beaten light with the sugar, suet, salt, and figs. Beat hard three minutes ; pour into a buttered mould and boil two hours and a half, Eat hot with wine sauce. JUNE. FIRST WEEK. SUNDAY. all-night soup. roast beef and round potatoes. boiled macaroni. green peas. snow custard. All-night Soup 4 lbs. of coarse lean beef. 3 slices of lean ham. 2 onions. 2 tumiDS. 2 carrots. 2 blades of mace. Bunch of sweet herbs. 6 tomatoes. Pepper and palt. J cupful of German sa^o. 4 quarts of water. I tablespoonful of walnut catsup. Cut the meat into dice, and chop the vegetables. Season, as you put them with sago and herbs in close layers, into a jar with a tight top. About eight o'clock on Saturday night, set this in a pot of boihng water (having tied a thick cloth over the lid of the jar) and cook until bed-time. Leave pot and jar upon the range. When the fire is built next day see thtit there is plenty of water in the pot, and pay no more atten- tion to your soup, except to replenish the water in the pot with more, as hot from the tea-kettle, until half an hour before dinner is served. Then strain the contents of the jar, pressing the vegetables to a pulp. Divide the broth into two portions. Return one to the jar, with the meat, and set, when cold, in the refrigerator for to-morrow. Piit the other into a saucepan, boil two minutes, skim, add the catsup, and pour into the tureen. Mem. : Never forget to let the soup stand in a broad bowl after strain- ing, long enough for the fat to rise and be skimmed off. Roast Beef and Round Potatoes. Roast the meat iif the usual manner, and, about half an hour before taking it out, pour off three-quarters of the gravy from the dripping-Mn and lay about the meat some balls of flashed potato, worked smooth, with pepper, salt and a raw egg, moulded in your hands, and rolled in flour. Turn as they brown, and, when done, drain off the grease, and dish with the beef. Boiled Macaroni. Break half a pound of macaroni into short pieces; cook about twenty minutes in salted boiling water. It should be clear at the edges, but not ragged. Drain well, pepper and salt, and stir iu a tablespoonful of butter. Strew grated cheese over the top when dished, and pass more with it at table. Green Peas, Cook from twenty to twenty-five minutes in boiling water, a little salt. Drain very well when tender, stir in a great lump of peppered butter, and serve hot in a vege- table dish. Snow Custard. ^ package of Coxe's gelatine. 3 eggs. r>r , 2 cups of sugar. Juice of one lemon. 2 cujps of boiling water. Vanilla, or other essence. FIRST WEEK— MONDAY. • Soak the gelatine one hour in a cup of cold water. Add then a pint of boHing Poi"/' in°'l '*"'*l!?'j^ *^" 8^'^^'''« •» dissolved^ fh7L two-thirds of the sugar and all ^HfT r^°^T^- ^u^^' the whites^f the eggs stiff, and when the gelatine is quite cold whip It m a spoonful at a time. L half i hour with the -Dover"- an hour, if y^ use the common egg-whisk. When all is a white sponge, put into a wet mould to form Make a custard of the milk, yolks, and the the ''.l'"^''''^""':,"^ y°" "'•*«• ^°d when the snow is turned out into a glass dish pour this around the base. Prepare this SS °° ,S:^*"'-^^y-. -"d keep in^the reS gerator. it is very nice. 181 FIRST WEEK. MONDAY. TOMATO SCOP. LARDED BEEF. STEWED CREAM POTATOES SPINACH DRESSED WITH EGG. GREEN PICKLES. STRAWBERRIES AND CREAM. MARTHA'S CAKE. Tomato Soup. Peel, by pouring boiling water over them fntf-A ^?\*°"/*"^"' ="' '^^^ "P. throw: mgas dethehard cores and unripe portion^ Take the fat from the surface of your S stock ; pour it off from the meat and S ment; add the tomatoes, and stew gen, t half an hour. Strain, rubbing the tomatoes through the -eve ; return to the pot ; add a httle pepper and salt, a lump of sugar and a tablespoonful of butter roiled in flour Boil one minute, and pour out. It will be a delicious soup. ^ * Larded Beef. Make perpendicular incisions in your cold roast having trimmed the top smoothly and thrust m lardoons of fat salt pork se closely together. Take the fat l?om ' the cold gravy, and add to the latterTlittle minced onion a tablespoonful of catsup and a large cup of boiling water. Lay the^meal in a dnppmg-pan. pour the gravy uponT mvert another pan over it. and^coo'kTn a moderate oven about an hour. Turn °he meat once, and Paste six times with the gravy. Dish the meat; strain the graw pourln^t^^rat'"^'^^'^ «°"'-- '^-^ "P -^ Stewhd Cream Potatoes. Peel and cut into neat dice. Leave in cold water half an hour ; then cook aJ tonj in boiling water, salted. Drain this off before the potatoes break ; add half i cup of milk (or cream) with a pinoh of soda wLn cut^m*f; '^i'' '° ^ generous Inmp of butter Spinach Dressed with Egg out the watPr VV '""'es. urain and press tulc ^^}^^- Chop fine; put back nw»r Strawberries and Cream Do „Po;'^L«a?the^"^P'i" '° ^ 8^^^^ »^°^J- ».,„ sugar them, but pass Dowdpri./i sugar and cream with each saucerffi Martha's Cakb. . An economical and very nice varietv of jelly-cake. easUy made and whi^k^ 1^ Receipts. " page 314. v^enerai FIRST WEEK. TUESDAY. gOICK BEEF SOUP LAMB CHOPS. PUREE OF Pt^TATOES ASPARAGUS ROLLS__ LE^tJcE ' ROSIE'S RICE CUSTARD. Quick Beef Soup. 2 lbs. of lean beef, chopped very fine 3 pints of water. -^ I grated carrot. I onion, sliced. I grated turnip. I clove. I tablespoonful of tomato catsup Pepper and salt. ^ Put onion and other veeetahlps v^itu „«• ">«' half an hour, or until the meat is neariC I'L^'l.^A'^' ^-1? brown. anHli^'e^l'S hTK!^,-?'" '" i^' .^^^ vegetable liquor must be^pilmg when it is poured upon ?fce Li^ced Lamb Chops. Broil quickly over a clear fire • peoDer «»A salt : butter on both sides. aJd lay S^heap^ A\% /-i • i1 iC% 182 JUNE. symmetrically an-anged, in the centre of a dish, surrounded by the potato puree. Puree or Potatoes. 2 cups of hot, mashed potatoes, rubbed through a colander. i cup of milk. 1 large spoonful of butter. Pepper, salt, and a little nutmeg. Mix all up well ; put into a greased sauce- pan, and stir until hot, never allowing it to stick to the sides or scorch, and lay, in a white hedge, about the chops. Asparagus Holls. 8 or lo stale French rolls. 2 bunches of asparagus. Yolks of 2 raw eggs. I cup of milk. I tablespoonful of butter, rolled in a very little flour. Salt and pepper. Cut off the top of eack roll ; pick out the crunbs carefully, and set the hollowed rolls, with tbeir tops, in a slow oven to dry to crispness. Boil ibe asparagus twenty min- utes, cut off the green tops, and let them get perfectly coM. Then heat the milk ; stir in the butter ; pour ufon the beaten yolks ; beat one minute with your egg-whisk ; return to the fire ; put in the asparagus-tops — minced — leaving out as many -,vhole tops as you have rolls— stir until verj- hot. butiiot until it boils. Fill your rolls with the mixture ; make a round bole in the top of each crust- cover ; fit in a bit of asparagus, as if it had Sr routed froir. below , fit each cover upon ite roll, and thr pretty and delightful dish is ready. Lettuce. Pick hearts and blanched leaves from the stems ; pile in a s<»lad-bowl,and cover with a dressing made of two tablespoonfuls of oil, one tablespoonful of white sugar, half as much each of salt, pepper,and made mustard — all rubbed smooth together — then thicken-, ed, rathej' llian thinned, by whipping in a few drops at a time, four tablespoonfuls of \inegar. Stir up with a silver fork after the dressing goes on. Rosie's Rice Custard. I quart of milk. j well-beaten eggs. 4 tablespoonfuls of sugar. I small cup of boiled and still warm rice. I scant tablespoonful of butter. A littl&salt. Cream butter and sugar ; add the beaten eggs, salt, then the rice stirred warm into the milk. Bake in a battered dish half an hour in a quick oven. Eat warm. FIRST WEEK. WEDNESDAY. chicken broth. milanaise pudding. fried shad AU GRATIN. MASHED POTATOES. NAVY BEANS. COTTAGE PUDDING. Chicken Broth. I large chicken, jointed as for fricassee. i cup of raw rice. 5 quarts of cold water. Chopped parsley, pepper, and salt. 1 cup of milk. 2 beaten eggs. Put water and chicken on quite early in the day, and cook slowly until the water has boiled down to about three and a half quarts, and the chicken slips easily from the bones. Take off all the meat, and return the bones to the pot. Cook gently until an hour before dinner, when strain, and let it cool. Take off the fat ; return to the fire— with the seasoning and rice — and simmer half an hour, or until the rice is soft. Have the milk heated in a separate vessel, with a pinch of soda; pour upon the beaten eggs; put back over the fire, and stir until it be- gins to thicken. Turn into the tureen. Boil up the chicken broth once sharply, and adJ to the milk in the soup-iureen, stirring up well. Fried Shad au Gratin Clean, wash, and wipe a fine roe-shad. Take off head, tail, and fins, and cut into eight pieces. Pepper and salt these ; dip into beaten egg, then in cracker-crumbs, and fry in hot dripping or lard. Drain, and serve on a hot. flat dish. The roes should be parboiled, then cooled — afterwards dipped in egg and cracker, fried in the same manner as the fish, and dished with it. Milanaise Pudding. J lb. cold cooked ham. The neat of your soup-chicken. Nearly ^ lb. of macaroni. 2 eggs. A cup of your soup, strained and skimmed before the rice is put in. I tablespoonful of butter. Pepper and salt to taste. Boil the macaroni in the broth until ten- der ; then let it cool somewhat, and, with a pair of old scissors, clip it into inch-lengths. Chop ham and chicken, and pepper. Mix with the macaroni— which should have ab- surbed the broth— stir in the melted butter and eggs. Put into a well-greased mould, and boil an hour and a half. Turn out ; pour over it a cup of drawn butter, and serve. Pass grated cheese with it. EDNESDAY. ed and skimmed Mashed Potatoes ^^Prepare as usual, and pass with the fish Navy Beans. hour to taUf> ntr *v,^ — ■ ^"'®r Half an ""ui , to laKe on the raw, rank ta«»» r'^^i. butter. Eat hot ' ^ PP"' ^'*' ^^^ Cottage Pudding. I cup of sugar. 1 tablespoonful of butter 2 Pggs. 1 cup of sweet milk. i teaspoonful of salt t' "=« "o«r.) j!:!^!!_^^^^K— WEDNESDAY— THURSDAY. 183 FIRST WEEK. __ THURSDAY. WHITE ASPARAGUS SOUP. STUFFED FILLET OF VEAL WITH BACON SCOOPED POTATOES. TOMATO SALAD HOMINY PUDDING. COCOANUT PUDDINGS. White Asparagus Soup. 3 lbs. knuckle of veal. I slice of corned ham int'o'sS^p^^^er"-''^^^'^^ ^-^P-^-. -t 4 quarts of water. I cup of milk. I tablespoonful of corn-starch friSffid''' ''°PP^' P'^'^y' ^"d dice of Crack the bones to splinters anH /<>,«« *i. for twenty minutes SneaMhJS cTSh Tr' p«pp'""and"i;'.rt' corn-starch bo.hng one minute to thicken LktlU'''°.!t:l^''---Pon the diS of andVu^to Ubi;.'"" '"'' ''^^ ^^""'"8 ««"?■ Stuffed Fillet of Veal with Bacon Take out the bone from the meat and oin into a round with skewers. BiS secure v v'.th soft tapes. Fill the cavitjKft by Se | S?k thvm/°'"t;""* *?^ ""'°bs. chopped Deon^r ,^u • ^'^ P^^'^y- seasoned with Seep r^ *• ?K ""^- ^^'^'^ ^ Pi"ch of lemon- & ?^ fi *•'* l°P °^ '•'e «"et with thin slices of cold, cooked, fat bacon orsalt nork Taf in aM ? P'r "•'»' twinescToslrthe' meat in all directions. Put info . not Jith two cups of boiling water ind c^oHiow 5 and two hours. Then take from theS and put into a drippinK-pan UnHn thl stnngsand tapes. B^r^h'trmcattl oler Ttt?Z,^^^:^'^' "■^"^^'^ ""'^^^^^ thickly over It. and set m the oven for half an hour bast in^ oft^n with gravy from the pSt" When" t IS well browned, lay upon a hot dish wUh the pork about it. Strain and thSenthe gravy, and serve in a boat int&t^"Thh'^'"«"' '="°'' t^'i'^e as long weighing five'p'iruir '"^" ^^^« '^ '"' -« Scooped Potatoes. Pare and cut round with a potato-jrou«re_ triflf '¥!.e '°'^™".^?* tha^Tcostf^bST trifle. The waste bits can be boiUH Bo?tlf • ^'^ ^^' ^y ^°^ to-mor^ws uS' Boil the scooped pellets in hot. salted waTe^ twenty minutes; throw this off a^d putTn I Zlf "'^ '""•'j Simmer gentl/undl ?hj f« f ''^ ^« jender ; stir in a good lump of butter rolled in flour, and when tWs is Tnd lalt^''4!L' "ll""'^ P^"'«y- -''h 'j^pVr a delp dish^*'" '''''' '"•°"'««' ^"'i I^"-- '» Tomato Salad. Pare with a keen knife; arrange uoon a ;:^'d?n^5l1L^rhitr **° "^ ''''' ^^''^ Hominy Pudding hoLiny"^^"' '^°''^' ^°"«'J- sniall-grained 2 cups of milk. I heaping tablespoonful of melted butter. I tablespoonful of sugar A little salt. Rub the hominy very smooth with the su^Tr'"' W '^yt^""/- "^^'^^ "P -i^h Z l^i^^Ii u^^ r**" ^«'^°'"« thinning with the s^ted milk. Lastly, add the frothed whites ?rowne"d' """'"'^ P"dding.dish unSlnicdy CocoANUT Puddings. 1 \u' "y^°^°^^^^. grated, i lb. of powdered sugar. I quart rich milk. 5 beaten eggs. 1 teaspoonfui nutmeg. 2 teaspoonfuls of vanilla ' Scald the milk and pour, gradually, upon P M\ .*•- ■»;- 184 V JUNE. the beaten eggs. Do not return to the fire, but, when nearly cold, season, add the co- coanut ; stir up well ; pour into buttered cups, and bake by setting in a pan of boil- ing water, and stirring again as the custard begins to heat, that the cocoanut may not settle to the bottom. Bake until well "set," and slightly browned. Eat cold. FIRST WEEK. FRIDAY. CLAM CHOWDER. BAKED PICKEREL. VEAL SCALLOP. MASHED POTATOES, BROWNED. GREEN PEAS. l^TRAWBERRY SHORTCAKE. TEA. Clam Chowder. loo clams. I sliced lemon. 12 butter or other small crackers, that -can be split. 12 tomatoes, peeled and chopped. I tablespoonful minced parsley and half the quantity of mixed thyme, summer sav- ory and sweet marjoram. A large pinch oi mace and the same of cayenne pepper. I cup of milk— hot — for soaking the crack- ers, and butter for spreading them. 3 tablespoonfuis butter for chowder. Salt. Put a layer of clams in the bottom of a soup-pot, next one of sliced tomatoes and onion. Sprinkle with seasoning, and drop bits oi butter upon them. More clams, more tomato, etc., until all are in. Pour on the liquor— there should be at least three pints— cover, heat slowly for half an hour, then boil quite briskly for twenty minutes. Meanwhile, soak the split crackers — cov- ered — in the boiling milk. When soft all through, butter thickly, and keep warm over boiling water until the soup is ready. Then line a hot tureen with them, and pour in the chowder. Pass sliced lemon with it. Baked Pickerel. Select a couple ol large, fresh fish ; score the back-bones with a sharp knife, and lay them in a baking-pan. Pour a cupful of boiling water over" them, cover, and bake slowly, basting with butter and water, at least six hours. The fish should be tender, yet urm, when done. Transfer them care- fully to a hot-water dish. Have ready a cupful of rice, drawn butter; strain the gravy from the dripping-pan into it, with a little minced parsley. Heat almost to a boil and pour over the' fish. There is no better way of cooking large pickerel than • this. Veal Scallop. Chop the remains of your fillet fine, and season with peppe' and salt. Put a layer of dry crumbs in a buttered bake-dish ; stick bits of butter over it ; cover with the meat and wet this with gravy and warm milk. Repeat this order of stram until your dish is full, covering deep with crumbs. Fit a tin cover on the top and bake half an hour remove the lid and brown nicely. Serve in the bake-dish. Mashed Potatoes — Browned. Mash soft with milk and butter ; whip up to a cream ; season, and make into a four- sided pyramid upon a greased pie-dish. Brown in a good oven and slip to a warm dish. Pass with the fish. Green Peas. Please see receipt given on Sunday of this week. Strawberry Shortcake. Please see receipt given on Friday of Fourth Week in May. The strawberry sea- son is so short that you can hardly give this popular dese^ert often enough to weary your family while the scarlet, flavorous beauties last. Tea, Hot and strong, will be the better for a little cream borrowed from the supply meant for your shortcake. FIRST WEEK. SATURDAY. MARLOWE SOUP. beef's TONGUE (LANGUE DU BCEUF). squeezed potatoes, french beans, sautes. young beets. cherry pie. Marlowe Soup. 2 lbs. of lean veal and the same of lean beef. 1 lb. of lean ha A 2 onions. ^y I carrot. I turnip. ^ of a head of cabbage, chopped and par- boiled. Bunch of sweet herbs. 6 tomatoes, peeled and sliced, ^cup of rice, i'eppcr and salt. 5 quarts of cold water. Cut up meat and vegetables fine, and put with the water into the soup-kettle. Cook slowly foi^ hours. Strain the soup, rub- bing tho vigetables through the colander. .■'■,# A FIRST WEEK— SATURDAY. SECOND WEEK— SUNDAY. 185 ,me of lean Divide the liquor into two parts. Put with the meat— all highly seasoned— into a stoneware vessel and set by in the refriger- ator. Let the other portion cool ; take off the fat; season; put over the fire; boil and skim for a few minutes, and put in the rice Simmer very genUy ha)f an hour, or until the nee is very soft. Beef's Tongue— (Langue du Bceuf). ♦h^^"^ .^ '"?^i perfectly fresh tongue in three waters. Then cover well with boiline ^^Z\'' V"'" ?alt-plenty of it-and cook about twelve minutes to the pound. Strip ofl the skin ; dish, when you have trimmed away the root, and pour over it the follow- ing sance: Strain a cup of the liquor in which the tongue was boiled ; set over the tire, and stir in two tablespoonfuls of butter cut up m flour, pepper to taste ; the juice of a lemon, and when this has thickened, two *™«' P'ckled cucumbers, chopped. This is a dish whose merits deserve to be better known. (3ave the liquor.) Squeezed Potatoes. Put on in cold water, and bring quickly to a boil. When soft enough to bl pierced by a fork turn off the water; throw in a little salt, and dry on the range. Tear off the skins quick^, and as soon as each is bare envelop it m the corner of a dry hot towel and twist the same tightly around it lor a second, but not quite breaking it Pile withm a napkin-lined dish, and send up French SECOND WEEK. SUNDAY. Beans — Sautes. . Top. tail, and ''string" with care. Cut into short piecesP Cook in boiling water a little salt, until tender--say thirty minutes. If they are full-grown. Drain well ; return to the saucepan with two great spoonfuls of Dutter. salt, pepper, and a teaspoonful of vinegar. Toss until very hot. and turn into a not, deep dish. Young Bebts. Boil in hot, salt water one hour, wften done rub off the skins; split the beets lengthwise and lay upon a hot dish. Have ready a great spoonful of melted but'ar mixed with two of vinegar, a little salt and Kpper, heated to boiling, and pour over the Bts. Be careful not to break the skin of raw beets, or they will lose their color in the not water while cooking. Cherry Pie. Line your pie-dish with a good paste ; fill with a mixture of sour and sweet cherries • sweeten plentifully ; cover with paste printed at the edge and slit in the middle, and bake until nicely colored. Eat fresh, but tot warm, with white sugar sifted over the top ' TOMATO AND PEA SOUP. STEWED LAMB WITH MUSHROOM SAUCE LIMA BEANS. grej^ pg^g^ stewed turnips. , lemon blanc-mange, coffee and cake. Tomato and Pea Soup. Take the fat from the liquor in which the tongue was boiled yesterday ; set it over the fire, and, when boiling, put in the empty pods of two quarts of peas. Boil half an hour ; take from the fire and strain out the pods. About half an hour before dinner, take the fat from the " stock" set aside yes- terday, and pour off from the meat and sedi- ment into the soup-pot. While it is slowly heating, put on the water in which the pods were boiled, with the-peas and two quarts of peeled and sliced tomatoes, in another pot. and bring more rapidly to the boil Cook twenty-five minutes, then stir in two lumps of white sugar, two tablespoonfuls of butter, rolled in flour, pepper well, boil up and rub through a colander into the mam soup-kettle. Simmer all together three minutes, and it is fit for use. Pour half into the tureen ; cool the rest and remand to the refrigerator. Stewed Lamb with Mushroom Sauce. Let your butcher take out the bones from the lower side of a shoulder of lamb, leav- ing in the shank. Fill the cavity thus left with a good force-meat of crumbs, chopped pork, and sweet herbs, and sew the meat edges together to hold it in. If you have no pavy ready make a pint on Saturday of the \i mb trimmings and a few veal-bones, with seasoning. It need not be strong. Put the lamb into a broad pot, with some thin slices of fat pork laid in the bottom; pour in the gravy, cover tightly, and stew gently one hour. Turn the meat then, and cook twenty minutes longer. Lay the lamb upon a' hot dish, and butter it all over. Cover, and keep warm over hot water while you make the sauce. Have ready half a can ot mushrooms, boiled and chopped. Strain the gravy left in the pot. add the mush- rooms, and stew five minutes ; thicken with brownad flour ; boil up and^our over the lamb. Garnish with alternate slices of green pickie and buiied beets. Lima Beans. Shell ; lay in cold water twenty minutes, and cook ir slightly salted boiling water about half an hour, or until tender. The time depends much upon age and size, 186 JUNE. Drain well ; pour into a deep dish ; pepper, salt, and butter. • f hf . Green Peas. Receipt given on Sunday of First Week in this month. Stbwbo Turnips. Peel and slice young turnips. Boil fif- teen minutes in hot, salted water ; throw this off, and add half a cup of milk, and as much boiling fresh water. When this heats, stir in a generous lump of butter, rolled in a teaspoonful of flour, with pepper and salt to taste. Simmer ten minutes longer, or until tender, and pour into a deep dish Eat very hot. Lemon Blanc-Mange. I large lemon, or two small ones— all the juice and half the grated peel. Whisked whites of 4 eggs. 1 package of gelatine soaked two hours in one cup of cold water. 1 pint and i cup of boiling water. 2 cups of powdered sugar— even ones. i teaspoonful of nutmeg. I glass of good claret. Add to the soaked gelatine the lemon- juice and peel, sugar and spice. Leave standing one hour. Then pour on the boil- ing water. Stir until clear, add the wine, and strain through double tarlatan. While it is cooling, whip the whites very stiff. When the gelatine begins to coagulate around the edge of the dish, whip it, litile by httle, into the frothed whites until it is stiff. Put into a wet mould, and set upon the ice. On Sunday turn it out, .ind pour a rich liqueur— that from brandied peaches is best— about the base. Preserved straw- berries ,are also very nice with it if you have no liqueur. Coffee and Cake. If you prefer, you can give the cake with the blanc-mange, and drink the coffee after- wards. SECOND WEEK. MONDAY. " ONCE-AGAIN " SOUP. COLD LAMB. CHEESE FONDU. RAW TOMATOES. POTATOES EN ROBE DE CHAMBRE. FLOATING ISLAND. " 0?ice-Agaim " Soup. A good soup, founded upon such stock as you made on Saturday, is better the third day than the first. Therefore, take offthe fat from the portion kept on the ice since yesterday's providential division, and warm it slowly, almost to a boil, fif you have time cut some fried bread into dice and put into the tureen before you pour in the soup. Cold Lamb. Do not murder the well-cooked, juicy in- nocent of yesterday by hashing and reheat- ing. A nice dish of cold lamb, trimmtd and garnished with cresses and cool, white let- tuce, is goodly to the eyes — and taste — on a sultry June day. Chebsb Fondu. 2 cups milk, with a pinch of soda stirred in. I cup very dry, fine crumbs. i lb. of dry cheese, grated. 4 beaten eggs. I tablespoonful of melted butter. Pepper, salt, and a pinch of mace. Soak the crumbs in the milk ; beat in the eggs, butter, seasoning— lastly, the cheese. Butter a pudding-dish ; put in the mixture ; stew the top with fine crumbs, and bake, covered, half an hour; then brown quickly. Eat soon, as it will fall in cooling. Raw Tomatoes. See receipt for Tuesday of First Week in this month for dressing lettuce, when you have peeled and sliced the tomatoes. Potatoes en Robb d#Chambre. If you use Bermuda potatoes, cook in boiling water. If you take old potatoes, put on in cold and bring rapidly to a boil. Throw off the water when they are done, set back on the range, uncoverM, to dry out, and send to table with skins on. Floating IslInd. 1 quart of milk. 4 beaten eggs. ^ 4 heaping tablespoonfuls of sugar. 2 teaspoonfuls extract bitter almond. i cup of currant jelly. Beat yolks and sugar light, and pour on, by degrees, the boiling milk. Pour back into the farina-kettle, and heat, stirring con- stantly until it begins to thicken. When cold, flavor, and pour into a glass dish. Pile with a meringue of the whites beaten up with half a cup of currant jelly. Orna- ment with dots of jelly. SECOND WEEK. ^ECOND_W^EK~TUKflDAY-WBDNESDAY. / TUIrS JAY. f soda stirred A SUMMER MELANGE SOUP ROLLED BEEF. BOILED ONIONS. STUFFED TOMATOES. BAKED OMELETTE AUX FINES HKRBE8. I«RAWBERRIES AND CREAM. ORANGE CAKE. A Summer Melange Coup. 2 lbs. lean beef, chopped fine I quart green peas. I quart tomatoes, peeled and sliced. I cucumber, sliced thin. I sliced onion. piece^s!"' °^ '"^^ string-beans, cut into 3 great spoonfuls of butter roUed in flour. Pepper and salt. 4 quarts of cold water. .l£,T °° *''« ™eat »° the water, and cook, slowly, three hours, to extract every particle of nourishment from the beef. Peel and slice the vegetables, and lay all. except Ihe ATfi,"*"''^" ^'^ water for half an'^hour At the end of the three hours, strain the soup : return to the pot and put in all thi vegetables with salt and pepper. Stew for simmer half an hour longer before turning Rolled Beef. Make your butcher take all the bones out t^r^l'^^T^^^V^'''^ ^°' to-mof^w's soup ) Make him also roll the meat into a round, and skewer it securely. Wash it all over with vinegar, then rub with hot butter ^^ttr'^ ,?'l'"^ '^"*°° ^d P«PPer. work- Put into Si i"'"""^" *^" ^°'d^ °f "eat. fat into the dripping-pan, pour a cud of gravy from the boiling*^ soup-before '^hV vegetables are added -about the base, and fh/rP°°l/"'''°^ H'" «°<^ water u^n fh.f -^i*"!* ^"""'y ^^'l oft«°- Towards the last, dredge with flour, and rub over with butter to make a brown froth Pour left add^ r ^'■°'^ 'J"^ «^^^y' «'^^'° «haHs left , add. if needed, a little boiling water • thicken with browned flour, and s^fv^in a Boiled Onions. n»I°^1!"^i*^'i skin and cook fifteen min- utes in boiI.ng/r«A water. Throw this off sllinr 'iT',^* ^"'°« teakettle; ssJi slightly, and boil until tender all th^u.?h -t-'iaia, cutter weii. and pepper and salt. " Stuffed Tomatoes. frnm'1^^ 'f *'*' V"°°^^ tomatoes ; cut a piece from the top of each, and scoop out seeds and pulp. Chop fine what you have re! 187 sZIf • ' TaT" "''t^'!,''^'- P«PP«'- »a>t and cnfmhc ^ , ° »'"*'"''^ *' ""ch bread- S wi'^rS*'-^'"^ together, and fillThe ««t fh^ 'H^L'-'*- Replace the tops; put the rest of the stuffing Setween the to^ matoes when you have set them clow It Kether ma bake^dish. Bake, covered ha°f an hour, in a moderate oven ; then unwver snd cook ten minutes longer, or until browned and soft. Ba.^d Omelette aux Fines Herbus. -^ake this a course between soup and meat, passing br-ad and butter with it. I cup of boiling milk, cold miff°°°^"' °' corn-starch, wet with =.nH i^^'^poonful chopped parsley, thvme and sweet marjoram, mixed. '"y™e. Pepper and salt. Butter for the dish. thf *h!»'"' ^n''^ ^'0' ^'''^ P°«' >^Pon them the hot milk. Stir in t^e coro-starch t^rh;,^'^^ '^^ ^'°'^'"^ «hite™ lasu;: h;.k ^erbs. Have ready a nice pudding: io^'Zll^ buttered. Set in the oven unt^l hot butter again, and pour in the omelette n the middle, but no longer, or it will b^ a. leathery puff. It shoulS be ve^'^ijhf Send up— instantly. ' '* ' Strawberries and Cream. Orangb Cake. wMk"* ** '^"^''^'"^ °° '^°"'^*y °^ last The orarge cake, if made on Fridav or .h*i"'^f iT'" ^^"« ^'P' perfectly S °f the cake-box-a tight one-containing ," has been set in the refrigerator For S?J tions for making it plea^ consult °BRiAK: fast. Luncheon and Tea." page 318. SECOND WEEK. WEDNESDAY. broiled bones soup. boiled CHICKENS. r,ce CROQUBTTES ASPARAGUS upon TOAST. POTATO AND BEET SALAD. RASPBERRY SHORTCAKE. HOT. Broiled Bones Soup. 1 Sf • ?!f ^ ^?°*'* °°* "'^raped too clean. 2 lbs. of veal, ditto. i lb. salt pork. fat. for frvinK i onions, sliced. ' Bunch of sweet herbs. i cup of granulated tapioca 3 quarts of water. Pepper and salt. I tablespoonful walnut catsup. \ 188 JUNE. Crack the bones well, and lay upon a gridiron above the coals until they are hot, and the bits of meat adhering to them are frizzled. Meanwhile, fry the pprk and onions together in a frying-pan until the latter are a fine brown. Strain out the pork and onions ; put back the' fat in(o the pan and fry the bones five minutes. Lay the onions in the soup-pot with the chopped herbs, then the bones. Cover with the water and boil slowly three hours. Strain ; cool, and take off the fat. Set over the fire ; season, boil once to throw up the scum ; skim, and put in the tapioca, which should have soaked two hours in a little cold water. Simmer until the tapioca is clear ; put in the catsup, and serve. BoTLBD Chickens. Clean, wash, and stuff as for roasting. Sew each up in thin muslin, or tarlatan, fitted closely to the shape, and put on in plenty of boiling water, a little salt. Boil twelve minutes to the pound (taking the heavier chicken as the standard) if they are tender. If doubtful, take a longer time, and cook more slowly. When done, lay upon a heated dish, and pour over them a cupful of drawn butter, n.ade from the pot liq'ior, thickened with butter rolled in flour, and with an egg beaten up in it with a little chopped parsley. See " Drawn Butter, No. 3," in " General Receipts," page 184. Rice Cro{juettes. Boil a cup of rice soft in weak broth, made from a cupful of the chicken pot liquor, mixed with boiling water and salted. Dram, and stir in a couple of beaten eggs ; a tablespoonful of butter, a mere dust of flour, pepper, and a pinch of grated lemon- peel. Stir up in a saucepan until thick and not, and spread out to cool. When cold, flour your hands ; make the paste into long balls ; roll each in raw egg. then in cracker- dust, and fry carefully to a yellow-brown-. Asparagus upon Toast. Tie the bunch of asparagus up with soft string, when you have cut away the wood, and cook about twenty-five minutes in salt- ed boiling water. Have ready some slices of crustless toast ; dip each in the aspara- gus-liquor ; butter well while hot and lay upon a heated dish. Drain the asparagus, and arrange upon the toast. Pepper, salt, and butter generously. Potato and Beet Salad. Slice a cupful of cqIiJ boiled Dctatoss. Chop a red beet, also boiled, but lukewarm, and pour over it four tablespoonfuls of vine- gar. I>t it stand while you rub together a teaspoonful of salt, half, as much each of pepper, sugar and made mustard, with a full tablespoonful of oil, and a very little green pickle, minced fine. When this is ready, take out a tablespoonful of chopped beet, and strew among the sliced potatoes. Put them into a salad bowl. Squeeze beets and vinegar through muslin into oil, etc. Beat up well, and pour over the cold potatoes. Raspberry Shortcake— Hot. 1 quart of flour. 2 tablespoonsfuls of lard, and the same of butter, chopped up in the salted flour. 2* cups " loppered" milk, or of butter- milk. Yolks of two eggs, well beaten. I teaspoonful of soda, sifted thru times through the flour. I teaspoonful of salt. I quart " black caps'' or wild raspberries. Make these ingredients into a soft paste. Roll lightly into two sheets — that intended for the upper crust half an inch thick, the lower, le^s. Lay the bottom crust in a greased square pan. Strew thickly with the berries, sprinkle with sugar, and cover with the upper crust. Bake about twenty-five minutes, until browned, but not dry. Cut i^ squares, and send, piled upon a flat dish, to table. Split and eat with' butter and sugar. It IS good. SECOND WEEK. THURSDAY. chicken panada soup. larded mutton chops. grebn pea cakes. stewed tomatoes. string-beans. strawbbbrv triple. Chicken Panada Soup. The liquor in which your chickens were boiled yesterday. 1 large cup of minced cold chicken, very fine. i cup fine crumbs. 2 beaten eggs stirred into a cup of boiling milk. Pepper, salt, and a pinch of mace. I tablespoonful of butter. Take the fat from the cold "stock." Heat the latter to boiling and add the chicken, minced as finely as it can be cut. Pepper and salt to taste, and simmer one hour. Make ready your hot milk, at the end of that time, pour upon the beaten eggs ; stir over thei fire two minutes and add the but- . . ,.»«... ....» .., ,,,,,.,,^,^ \tr-y '.: ^tziitfz . Take at once from the fire ; put into the tureen and pour in the soup through a col- ander, rubbing into it all the meat that will pass the holes. Stir well, and serve. This soup is very nice. ly. SBOOND WEEK— THURSDAY— FKIDAY. 189 Lardbd Mutton Chops, Trim oflf all the fat and skin, and lard closely with strips of fat salt pork. Pepper and put into a hot frying-pan. Fry them in the lardoon fat as it flows out in heating, and turn several times to cook both sides equally. Arrange upon a hot dish, one over- lapping the next. Green Pea Cakes. 2 cups of green peas, mashed while hot, with butter, pepper, and salt. 2 beaten eggs, I cup of milk. Half a cupful (a small cup) of prepared flour. When the peas are cold beat in the eggs, milk, and, at last, the flour. The batter should not be thick. Fry as you would griddle cakes. Stewed Tomatoes, Pour boiling water over them to loosen the skins. When peeled, cut up small, leav- ing out the unripe and hard parts. Put over tht fire with pepper, salt, and sugar to taste ; at the end of twenty minutes' stew- ing add a good piece of butter, and simmer ten minutes more. String-Beans. Cut oflf the stem and blossom ends ; "string" with a sharp knife. Cut into short pieces and cook tender in boiling salted water. Drain, pepper, salt, and butter. Strawberry Trifle. I quart of milk. . 5 eggs, whites and yolks beaten separate- ly- I stale sponge-cake. I cup of^sugar. I cup of sweet cream. Ripe strawberries. Heat the milk ; beat in yolks and sugar Cook and stir until the custard begins to thicken. Slice your cake, and put a layer m a glass dish. Wet with the cream • cover with fresh, ripe berries, sprinkled with sugar, then more cake, cream, and berries, until the dish is three-quarters full Pour the custard, gradually, over all. Beat the whites stiflfwith a little sugar and straw- berry jmce, and heap roundly on the top Lay rows of bright berries upon the mertngue. SECOND WEEK. FRIDAY. PUREE OP potatoes, SALMON scallops. fricassee op sweetbreads. RAW TOMATOES. ROASTED POTATOES. BAKED CHERRY DUMPLINGS. Puree of Potatoes. 8 large potatoes, peeled, boiled, and rubbed through a colander, 2 quarts of boiling water. I cup of hot milk. 3 tablespoon fuls of butter, rubbed in flour. I tablespoonful of minced parsley with salt and pepper. Pour the water upon the potato, season with pepper and salt, and boil gently one hour, taking care that it does not burn Then stir in the butter, and when this is me ted. the hot milk. Let it begin to boil and pour out. Salmon Scallops. li lbs. of cold salmon, left from steaks or a can of preserved salmon. 2 beaten eggs. i cup good drawn butter. i cup bread-crumbs. Pepper, salt and minced parsley. Chop the fish fine ; rub the butter and seasoning into it, and stir into the hot drawn butter. Butter scallop-shells, or patfc-pans. fill with the mixture, and strew it with fine crumbs. Bake a few minutes in a quick oven to brown them lightly. Serve in the shells. Fricassee of Sweetbreads. 3 fine sweetbreads. 2 eggs. 4 tablespoonfuls of cream. I great spoonful of butter. I teaspoonful of chopped parsley. A pinch of nutmeg. I cup of gravy— a cup of yesterday s soup strained, will do. *^ Pepper and salt to taste. Wash the sweetbreads; boil five minutes • then lay in ice-cold water. Slice and cover them with the gravy, and stew three-quar- ters of an hour. Heat the cream— or milk —in another saucepan, putting in a pinch of soda. Pour upon the eggs, and returning these to the fire, cook one rfiinnte. .s»>> <" the butter and the parsley. Take both saucepans from the fire and empty one into the other. Stir all together well, and pour into a hot deep dish. Raw Tomatoes. See receipt for last Monday. '»< 140 num. Roasted Potatois. r^Jm^a^ Wr-aized potatoes and bake on the oven floor until soft to the grasp of thumb wpIJ^h''^"^"- .^'^* ^'^'^ ""^ to table wrapped in a napkin. Baked Cherry DtMPLiNos. I quart prepared flour, a heaping tablespoonfuls of lard 3 cups fresh milk. A little salt. a cups of stoned cherries. i cupful of sugar. «,i!l".V*"' •f/'' '"•° *•>« »«'*«1 flour, wet up with the milk ; roll into a sheet a quarter oY an inch thick; and cut into squares about of rh!!^" ''■'°'t ^"*° f^'"^^ spoonfuls of rhernes in the centre of each ; susar UrKU"™*"P the edges of the paste and pinch them together. Lay the joined edges b^e h,"i?' "T " ^"""'^ baklng-pan. and bake half an hour or until browned. Eat hot with a good sauce. chopped cucumber.pickle stirred in it, in a sauce-boat. Save the liquor and set in a cool place. Mashed Turmips. Boil tender in hot salted water. Drain, mash and press, and stir in butter, salt and pepper. Mashed Potatoes. Prepare as usual, and serve without browning. Green Peas. See Sunday of First Week in this month. Raspberries and My Lady's Cake. Send around powdered sugar with the berries. Fcr directions for the cake- mak- ing, I beg to refer to " BREAKFAst, Lun- cheon and Tea," page 329. THIRD WEEK. SUNDAY. SECOND WEEK. SATURDAY. OX-HEAD SOUP. '^r^'^L^^"" »•""«'> TURNIPS. blCBEN PEAS. MASHED POTATOES. RASPBERRIES AND MV LADYS CAKE. Ox-HEAD Soup. 1 well cleaned ox-head, a turnips. 1 carrot. 2 onions. Bunch of sweet herbs. Salt and pepper. I teaspoonful mixed allspice and mace o quarts cold water. Wash the head in three waters; brea!: the bones with a few smart blows of a hammer. Put it on in the cold water; ,^J'^.u°''.''T ''°" ^<1 s"*'™ well. Then add the sliced vegetables, and stew gently three hours. The liquor should be reduced to four quarts. Take out the head and set t?KK®°f1° *"■ *° *="°^- Strain the liquor, rubbing the vegetables to a pulp. Return half of It to the fire- season and skim as it boils for five minutes; then add three- fourths of the meat from the head, cut into dice. Simmer half an hour, and serve Put bones and the rest of the meat, well season- ed, into a jar ; season the reserved " stock " nnfn^"'' '* '"• ^^ ^^^P >° the refrigerator until to-morrow. Corned Beef. Boil in plenty of hot water, fifteen rnin- ^^^J") ^^*?*-)° the pound. Serve drawn Dutter (made from the pot-liquor), with RICE AND TAPIOCA SOUP. SMOTHERED CHICKENS. MASHED SQUASH. STRING-BEANS. BEETS SAUTES. CREAM PUDDING. i RicE AND Tapioca Soup, Take the fat from the stock; pour it from the bones and meat, and heat slowly. Have ready a cup of boiled rice— hot— and half a cup of granulated tapioca, which has been soaked two hours in a little cold water. When the soup boils, put them in. and simmer gently half an hour. Should it be too thick, add a little boiling water. Smothered Chicken. Clean and split a pair of young chickens down the back as for broiling. Lay them in a dripping-pan ; dash a cup of boiling water, in which have been stirred two table- spoonfuls of butter, over them, and, cover ing with another pan. cook until tender, and of an equal yellow-brownish tirt all over. Lift the pan. now and then, to jaste freely— foui times with the gravy— twice toward the last, with melted butter. Lay the chickens in a hot- water dish; add pep- per, salt, a chopped boiled egg. finely minced, and a little minced parsley, with browned flour, to the gravy. Boil up, and pomr half over the chicken, the rest into a gravy-boat. Mashed Squash. Peel, seed, and slice fresh summer squashes. Lay in cold water ten minutes ■ put into boiling water, a little salt, and cook tcudci . X wenty minutes will suffice if the squaah be young. MasI in a colander, pressing out all the water; heap in a deep dish, seasoning with pepper, salt tfT Serve hot. THIRD WBBK — gPKDAY — MOKDAY. erve without month. Strinq-Bbans. See Thursday of Second Week ia this ontn. Bbkts Sautks. Boil young sweet beets until nearly done -say forty.five minutes. Skin and slice them. Have ready in a saucepan two tablespoonfuls of melted butter, one table- spoonful of vinegar, a small onion minced salt and p-spper. When this begins to sim- mer put in the beets, and cook ten minutes shaking the saucepan frequently, to prevent scorching. Put the beets into a root-dish and pour the dressing upon them. Cream Pudding. 1 quart of milk. not brokei.^°' ^'^'^ "''* *"" "^^^^ '''** I cupful of sugar. I heaping tablespoonful of corn-starch 5 eggs, nftrrf«!f?°"^"'°^*'/°°*"°° *°«* tbe same o! grated lemon peel. Heat the milk, stir in the corn-starch wet "P/"''' "'J !?'"'; then the beaten yoTks and sugar. Add to these the heaping cup ?Kv ^l''^^ S'''" "°<'» " begins to Kr'^At'^^ ''i^ seasoning, and pour into a buttered bake-dish. Bake until {veil " sef • spread with a meringue of the whites and a iSr«H ff K*?*''*.''"/ ^^'^- When this has colored lightly, take from the oven Sunday. The colder it is. the better. THIRD WEEK. GREEN BEEF MIROTON. TOMATO SALAD. MONDAY. PKA SOUP. ASPARAGUS OMELETTE. GREEN PEAS. MOUNTAIN CUSTARD, OR "JUNKET." tea and fancy biscuits. Grbbn Pea Soup. hZ^^v *•** ^^^ ('?'" *he top of the corned- beef hqnor: add the beef-bones and any others you may have. Boil gentlv one hour bunch of sweet herbs. Cook forty.five min- utes and rub to a pulp through acoiandi. Add pepper, heat to a boil and pour upon dice of fried bread laid in the tureen. Beef Miroton. Mince the remains nf """•• ^j h-.-f ^^^° with pepper, saJt'T'little^chop'ri^d S^^J whlr''"''"'^ "«8' ^'^^PP^d fine; wet with whatever gravy you may Lve. and put into a greased pudding-dish. CoVer with mashed potatoes, made wry soft with milk 141 and butter, sift bread-crumbs over all 7Z bake, covered, half an hour, then brown Th^. .. a nice way of warming over 3 Asparagus Omelette. 6 eggs beaten very light {The Sks wiuC,^"-' "** K"«° tops only, soup.) " "nprovement to your 2 tablespoonfuls of milk. Beat whites and yolks toMfh»r <,aa »i. milk, then the boiled"^ aspa afu, fa^al *5rf and chopped fine. Have tmhI - «• • ' '* Tomato Salad. ..uTl^l'^ '"S* y°"' tomatoes, put into a I teaspoonful ofsalt. A pinch of cayenne. 1 teaspoonful white sugar 2 tablespoonfuls of salad oil I teaspoonful of made mustard i teacupful of vinegar. Rub yolks, mustard Dennpr coU and oil to a , >.te BeK ihf ' *"«*'' with vo,.v ■' , , . '" the raw egw wuh yo, , „,a„ j^g ^. Kg For Green Peas Receipt iMrst Week in this month. see Sunday of Mountain Custard.'or " Jdnkbt " 2 quarts of milk. 2 tablespoonfuls of sugar Vanilla, or other essence 2 teaspoonfuls of liquid rennet-*., h« u^a at most of the grocers^nd Tthe dVugR-^u .l^^h' *^' ""''• slightly warmed, into a glass bowl; sweeten, flavor, and st ir in th« rennet. Set in a rather w^rm ptace , uH mi'„i"";H'''* "loppered" milk'^ or bW mange ; then put on ice. If at the end of an hour it remains liquid out in^„ rennet. Do not Jet it stff untU the whT separates from the curd Two hou^, f^ warm wMth-r =i,„..ij i!v .: ^." "O"" m cream a^d" sugar' '" "^ -"''S^i- iiat with Tea and Fancy Biscuits. P«k & Freans. Mackenzie A MackenriA and Huntley ft Palmer make the b^sS. ' biscuits that come to the American maSeJ: m * r, " I ' M\ "i H f * I ■a 4 i I.) i *'' 142 JUNE. THIRD WEEK. TUESDAY. ( VERMICELLI SOUP. BEEFSTEAK. YOUNG ONIONS. POTATO PUFFS. SPINACH. strawberries and cream, mother's cup-cake. Vermicelli Soup. beef-shin, meat chopped and 6 lbs. of bones cracked. 2 onions. 2 carrots. 2 turnips. 6 large tomatoes. Bunch of herbs. Pepper, salt, and i tablespoonful mush- room catsup. ^ lb. vermicelli, broken small. 6 quarts of water. Put meat, bones, and sliced vegetables and herbs on in the water early in the day, and itew gently five hours. Strain and season. Set aside two quarts of stock, with the bones and meat, highly seasoned, until to-morrow, keeping upon the ice. Boil and skim the rest ; add the vermicelli ; simmer fifteen minutes, and pour out. Put in the catsup after the soup goes into the tureen. Beefsteak. Flatten with the broad side of a hatchet, and broil quickly about ten minutes over a clear, hot fire. Lay between two hot dishes, with salt, pepper, and a great lump of butter upoa it to draw the juices to the surface, for five minutes before serving. Young Onions. Cut off stems and tops, skim and cook them in plenty of boiling water for fifteen minutes. Have ready another saucepan v,Ith a large spoonful of butter melted in it, but not hissing hot. Put in the onions, with a little chopped parsley, and let them warm slowly ten minutes. Then add a cup o'f milk in which have been stirred salt, pepper, and half a teaspoonful of corn-starch. Sim- mer all for three minutes, stirring several times, and pour out. Spinach. Boil in hot, salted water twenty minutes. Drain well, and chop fine, Put into a sauce- pan with a good spoonful of butter, a little sugar, salt and pepper, a dustof nutmeg,and a few teaspoonfuls of milk, and beat until all resolve themselves into a siQooth, soft paste. Potato Puffs. Mash and whip the potatoes very light with milk, butter, salt and pepper ; lastly, the frothed white of an egg. Fik irregularly within a bake-dish, and set in the oven until light and delicately browned. Glaze with butter before taking it from the oven. Strawberries and Cream. Cap, bttt do not wash the berries. Never put berries that need washing upon the table as an uncooked dessert. Pile in a glass bowl, and pass sugar and cream with them. Mother's Cup-Cake. Please see " Breakfast, Luncheon and Tea," page 322. THIRD WEEK. WEDNESDAY. julienne soup, lamb cutlets. puree of green peas. potato STRIPS. LETTUCE. ristori puffs. Julienne Soup. Pare and cut into small dice, 2 carrots. I turnip. I cup small string-beans. ■ 6 tomatoes. I onion. ^ of a cabbage-heart. Cook ten minutes in salted boiling water, leaving out the tomatoes. Drain away the water, and spread the vegetables upon a dish to cool, while you take the fat from your cold soup-stock ; strain the latter from the bones and meat, and heat to a gentle boil. Continue this for five minutes, skim- ming well ; put in the parboiled vegetables, the tomatoes, and a pint of green peas, and stew steadily, but not fast, for half an hour. Pour out all together. Lamb Cutlets. Trim carefully, lay in a little waiTned butter for an hour, turning several times. Then broil upon a greased gridiron, taking care they do not drip. Butter, pepper, and salt each, and lay them in a circle about the peas puree. Puree of Green Peas. Boil three pints of green peas until soft. Rub them, while hot, through a fine colan- 'der. Work in a tablespoonful of butter, cut up in flour ; pepper and salt to taste, add three teaspoontuls of milk, and stir in a saucepan until very hot and smooth. Put in the centre of a hot, flat dish, with the cutlets about it, and help out both at the same time. Potato Strips. Pare large potatoes ; cut into long strips ; lay in ice-cold water one hour ; dry between TC*l THIRD ^EK—WEDKEBDAY— TH URSDAY— FRIDAY. DNESDAY. Sh**hl^'' ^'l/'^. '° ^^^'ed dripping to a Lettuce. Pull out and tear apart the white hearts and^heap within a lalad-bowK '* S'to: 2 tablespoonfuis of salad oil I teaspoonful. each, of sugar" and salt. Half as much made mustard and pepper and whip in-a few drops a tim*!.; tE spoonfuls of vinegar. i' "^ "™'^4 table- Pour ovei* the salad. RisTORi Puffs. 148 5 eggs. Half their weight in sugar ?^r:'^^"^" *.^^'' ^^'Sht in butter. ^Juiceofone lemon and half the grated Soda. Cr^am C?""' ^i""" *'**y« '° *his receipt. ypiKs. Add the lemon ; a p nch of soda dissoked m a teaspoonful of hot water.Then flo!,r*^n^? .w»>ite8. alternately with the larhot^Srh'je??vtucr^«^-^"^^^-n^ THIRD WEEK. THtlRSDAY. JELLY SOUP. STEWED sheep's TONGUES. POTATOES A LA LOUISE ^''"**C«- LIMA BEANS. RASPBERRY SHORT-CAKE WITH CREAM. Jelly Soup. 4 calf s feet, well cleaned. 2 lbs. of lean veal, cut from the knuckles I onion stuck with three cloves '"'"*='"^'- Teaspoonful of celery essence, ounch of sweet herbs. I blade of mace. Juice of half a lemon. Pepper and salt. 5 quarts of cold water. i cup of German sago. Boil the feet onion, herbs, and the veal cut nto strips in the water for four hoJrs d minishmg the liquid to three qS' Strain, and cool, pit two of thV fit i?d the veal back into one quart of the broth ^r^^J't'^y^y °n the^ ice. tIH the Si sago previously soaked two houS'in ffcuD 1Z4""' '* ^°" ^^'' "^^ « S^Of pale Stewed Sheep's Tongues. Speak for six sheep's tongues several dav8 before vou want them, unless You have access \o a large market. Wash well In several waters. Boil in hot, saUed water thiL^ff''°"."'' *.° ^°°«" the skins TaS these oflf and trim neatly. Put a cunfuf of your soup-before adding the tapioca-info Lu""Pu^' '''*^ ^ qtiarter-pound of si cid salt pork, a teaspoonful of chopped onkfn pepper, and a luiSpof white sugar LaiTn an nour. i.ay the slices m rows, overlan pmg one another, upon a hot dish • thS the gravy with browned flour, add he fuice t°on^lr°"' '°" ^^'^^^ -^ P.°- «P-"he Potatoes a la Louise. t«^*r\l^® potatoes, and whip with a fork 2ltM'?* "'*"• ^^^'''« ""il^ and butVer salt and pepper. Heap upon a shallow oil' plate well greased, and set in the oven uSttl Spinach. See receipt for Tuesday of this week. Lima Beans. .bU^cmh:"' "" ^•'°^''' ^■"' Wed. in RASPBERRY ShoHTCAKB WIIb Cream THIRD WEEK. FRIDAY. HALIBUT CHOWDER. CHICKEN POT-PIE, WITH DUMPLINGS sea-ka;/>?. BAKED TOMATOES. GHUPvr., », GHERKIN PICKLBS, CHARLOTTE RUSSE. Halibut Chowder. 3 lbs. Of halibut, freed from boneu »«,! cut mto strips two inches loLg 6 parboiled potatoes, sliced 2 cups of milk. I good-sized onion, sliced. Pepper and salt. *i;? 144 JUNE. Put a layer of fish in the bottom of a pot ; season, and sprinkle with parsley. Hide this with sliced potato. More fish, and yet more potatoes, until all are in, when cover with boiling water. Put on the lid. and simmer half an hour after the boil recom- mences. Have ready the hot milk in another saucepan ; stir in the floured butter. Dip the crackers in boiling water, butter and salt them, and line the bottom of your tureen with them. Pour in the boilini milk; then the fish and potatoes. Send around sliced lemon with it. Chicken Pot-pie, with Dumplings. Clean and cut up the chicken as for fricas- see. Put a good layer of salt pork in the bottom of a broad, not too deep pot ; then a small onion, sliced, the chicken, peppered, and enough cold water to cover it well. Over this lay a thick sheet of good "family" pie-crust. Stew one hour and a half, then brown the crust by putting a red-hot stove- cover on the top of the pot. Take oflf the crust with care, and set by. Take out the chicken and arrange upon a hot-water dish. If the gravy has boiled down too low, add a little hot water. Drop in while the liquor is boiling hot. squares or rounds of raw pie-paste ; cook ten minutes, and lay upon the chicken. Stir into the gravy a large spoonful of butter rolled in flour ; boil up, and pour upon the dumplings and chick- en. Lay the crust on top. Sea-Kale. Boil fiiteen minutes in hot, salted water. Drain well, and return to the fire, with a spoonful of butter, pepper, salt, and a little lemon-juice. Stir, or toss, five minutes, and heap upon rounds of buttered toast in a hot dish. Baked Tomatoes. Peel and slice large, ripe tomatoes. Chop fine a little streaked salt pork, or ham. Butter a pudding-dish, and cover the bottom with slices of tomato. Season with pepper and sugar, and stew with bread-crumbs. Then scatter chopped pork over it. Fill the dish in this order, having crumbs at the top. Cover closely, and bake half an hour, or until the juice bubbles up at the sides. Brown nicely, and serve in the dish. Charlotte Russe. A large sponge-cake. I pint of cream. • i lb. of sugar, powdered. Whites of 2 eggs. Line a tin mould with straight sides with slices of cake, having the bottom in one piece, if possible, whip the cream in a syllabub-churn, and. with your e^g-beater. whisk into this, gradually, the frothed whites and the sugar, flavoring to taste. Fill the cake-lined mould with this, cover with more slices, and set in ice for an hour or so. Pass a knife around the inside of the mould t_o loosen the cake, and invert upon a plate, but powdered sugar over it. . THIRD WEEK. CREAM BOILED MUTTON. BUTTERED POTATOES. SATURDAY. SOUP. ,hot slaw, mashed squash, cherry roley-poley. Cream Soup. If your jelly-soup stock has been kept upon the ice these two days, it is as good no^y as on Thursday. Take off the fat. add a pint of boiling water to the soup, and stew slowly for half an hour. Strain, add more seasoning, and skim for a few minutes un- til quite clear in boiling. Heat in another vessel a pint of milk; stir in a tablespoon- ful of butter and the same of corn-starch wet up m cold milk, with a little nutmeg. Pour this upon two beaten eggs, cook one minute and put into the tureen. Add the boiling soi^p, and stir all up well. It will be wise to put a pinch of soda in the milk before boiling. Boiled Mutton. Put on in plenty of boiling water, salted, and cook twelve minutes to th-; pound Take out, wipe carefully with a hot. wet cloth ; butter all over, and serve with a cup of drawn butter sent up in a saure-boat beason the pot-liquor, and. when cool, put upon the ice. Hot Slaw. Shred a small white cabbage. Boil for fifteen minutes in hot water, salted. Throw this away, and add four tablespoonfuls of vinegar, the same quantity of your soup- stock, with pepper and salt. Simmer m this ten minutes, stirring often. Turn out into a deep dish ; pour over it half a cupful of drawn butter; set in a pan of boiling water five or six minutes, and serve. Buttered Potatoes. Slice cold boiled potatoes lengthwise. Put into a saucepan a good lump of butter, with pepper and salt. Add the potatoes as the butter melts, and shake over the fire until they are very hot and covered with a sort of glaze, but not browned. TuaSHEu OUUAiJll. Receipt given last Sunday. Cherry Roley-Poley. I qtiart of flour— Heckers prepared. ATURDAY. 1 teaspoonfui of salt. 2 cups of milk. 2 cups of stoned cherries I cup of sugar. Make a soft paste of flour, with the short open end to keep out the wat^r Ki* ! nTdd '^' '"l,"°* ^'Shtly. to 'the 'shape o^' he S J"*^' . /'""^K^'nto a potofboilfng water a half^'^D n^V K^^^^y ^^^ ^""'^^^ Kand «tif^i 5 *^^ ^^8 '"*o «=old water rio the Strd'-^ucr °"^ "P°" ^ '^^^ ^'^•'^'t _^;^^^BTHJWEEK--8CNDAY— MONDAY. FOURTH WEEK. SUNDAY. ' -IS. MUTTON. RICE. AND TOMATO BF -.- T GLAZED HAM. • GREr ' POTATOES AU GRATIN. STEWED L TOMATO SALAD. SPANISH CREAM. COFFEE AND MACAROONS. Mutton. R,ce. I^Tomato Broth. Take the fat from the surface of the Iiauor Addt^hT^TheTon^l'^^^^^^ cool to throw up the fat' 'rcLvf ' h^ ° ^ put the soup over the fire with one quart of npe tomatoes, peeled and cut very fine ini half a cup of raw rice. Stew forfj Su?es itJi^j^'^P of sugar ; more pepper and slit' weT n1oS'w'aS?'Tc^r"^''f-™^^^^^^^^^ pour out ®°'' °°^ "'°"te, and Glazed Ham. 3reen Phas. Potatoes au Gratin Stewed Lima Beans. ToMATp Salad. Peel with a keen knife, and slice red rin- Spanish Cream. i box of Coxe's gelatine, I quart of milk. Beaten yolks of 3 eggs, I small cup of sugar A httle soda. Stir°fn St^^'l*'"^ '." *^« """k two hours cold flavor and put into a wet mould St day. "• of course, on Satur- Coffee and Macaroons. Bnng these on last of all. FOURTH WEEK^ MONDAY. bisque of lobster. A good " pick-up" DI.SH. BAKED POTATO BALr « STRING.BEANS._^ LEt^UCE STRAWBERRIES AND CREAM WINis CAKE. Bisque of Lobster. ' I quart of milk. S ' "'* I '' * n u ^: t 'A 146 JUNB. 1 quart of boiling water. i cup of rolled cracker. 4 tablespoonfuls of butter. Pepper (cayenne) and salt. Pound the coral and other soft parts of the lobster to a paste, and simmer five minutes in the boiling water; then rub through a colander back into the water. Cut the rest of the lobster-meat into di-v and put into a saucepan with the crack -- crumbs. Pour the red water over thtm) and heat to a boil, when add pepper., salt, and the butter. Simmer, covered, half an hour, taking care it does not scorch. Heat the milk, with a pinch of soda, in another vessel, and after the lobster is in the tureen, pour this in, boiling hot. Pass sliced lemon with it. A Good "Pick-up" Dish. 2 lbs. of calf's liver, boiled and cold. I lb. cold cooked ham. A cup of gravy, saved from yesterday's soup, and strained. i cup bread crumbs. 3 eggs, beaten light. Parsley. A very little minced onion, with pepper and a little salt. Chop liver and ham ; wet with the gravy ; mix in seasoning and crumbs, and beat the eggs in. Put the mix- ture into a well-greased mould ; cover this and put into a dripping-pan full of boiling water. Cook thus one hour and a half, keeping pleuty of water in the pan, and at a steady boil, lum out upon a dish ; pour a cup of drawn butter over it, and serve. Bakbd Potato Balls. Rub cold mashed potato, left from yester- day, smooth with a spoonful of warmed butter, and soft with warmed milk. Beat up an egg in it, and stir, until hot, in a clean, greased frying-pan, not allowing it to "catch" on the side. Then let it cool. When cold rnd stiff, make into balls, roll these in flour, and bake upon a greased pan, until well browned. Pile upon a hot dish. String Beans. See Thursday of Second Week in this month. Lettuce. See Wednesday of Third Week in this month. Strawberries and Cream, and Wine Cake. For Receipt for Cake please refer to "Breakfast, Luncheon and Tea," page ■iAI. FOURTH WEEK. TUESDAY. bread-and-chekse soup, breast of lamb with macaroni. WHOLE baked tomatoes, stewed peas and FRENCH BEANS. sweet pickle, corn bread pudding. Bread-and-Cheesb Soup. 3 lbs. lean veal, cut into dice. A ham bone, cracked. I sliced onion. 1 cup of milk. 2 beaten eggs. I cupful fried bread-dice, i lb. dry cheese, grated. Pepper and salt. Chopped parsley. 3 quarts of cold water. I tablespoonful of corn-flour. Put meat, bone, onion, and water toge ther, and cook slowly four hours. Strain, pressing hard, cool, and take off the fat. Season, and heat to a boil ; put in the pars- ley and corn-starch — the latter wet with cold jWater— and simmer ftve minutes. Heat the milk in a farina-kettle, pour upon the eggs, and re-heat, stirring con.stantly until they begin to thicken. Put bread-dice and cheese into the tureen ; pour on the milk and eggs; then the hot soup. Stir up and serve. Breast of Lamb with Macaroni. Cover the bottom of a broad pot with very thin slices of tat salt pork or ham. Lay the lamb upon them. Take all the peel from a small lemon, and slice it, also very thin. Cover the lamb with this ; then with more sliced pork. Mince s. small onion and a bunch of sweet herbs, and scatter over these. Pour in a pint of boiling water. Put on a close lid with a weight on top, and cook veiy slowly two hours, turning the meat over at the end ot the first hour. Meantime, boil half a pound of macaroni, broken into short pieces, twenty minutes in a little broth, bor- rowed from your soup ; drain, pepper and salt, and arrange into a flat bed, upon a hot meat-dish. Keep hot until the lamb is done , when lay it upon the prepared mound, and set both in the oven while you strain the gravy. Thicken it with a little browned flour, and boil up once. Pour over the lamb and macaroni. Whole Baked Tomatoes. Cho** fins o V..>l/ <...n/..t .r tu- ....1 1-r.L after straining off the soup. Add half as much chopped ham, and one-third of the quantity ot bread-crumbs. Pepper (and salt, if needed). Put a few spoonfuls of gravy in- TUESDAY. to a saucepan ; stir in this force-aeat with a very l.ttle onion, and the pufp S sSs you h?,ve scraped carefully from sifor eS? fine smooth tomatoes. When all Lr^am^^ -8 hot. add a tablespoonfuufbmterTnd Setfhi^" ''^ '"*'*^'^ ♦«''« from the Ire Set the tomatoes you have hollowed ouHn ^ P»dd.ng-dish. Fill with the mixture cover With the neat slices you took from the tops; fill the interstices with what emabs of the force-meat, and bake nearly an hour or until soft and brown. Keen th*. h,"=k covered for the first half hour ^ ^''^ Stkwed Peas and French Beans I quart of shelled green ^eas T P'"' °f ^.'""g-beans. carefully trimmed 1 small onion, sliced thin ""'msa. 2 tablespoonfuls of butter rolled in flour toSfup. '"'' '°'" tablespoonful o?tomI: I pint of boiling water. stew"fiTlf ar"ior%\^^n"S"?n' fh' fSn'an'd"""' P^^^' -^'catsup "co e? out inVn. /"""f^'^*'««° minutes. Turn out into a deep dish. The beans shoi.M k„ young, and cut into small piS ^^ Corn-Bread Pudding. 2 heaping cups of white Indian meal I heaping cup of flour. ' 3 beaten eggs. 2j cups of milk. I large tablespoonful of melterl h„ff».. and twice as much white sug"r ""*'' ofLrUr^^f^In^^- '°t"' ^"^ two of cream oi tartar, sifted twice through the flour I teaspoonful of salt ^i^teaspoonful mingled mace and cinna- the''yolks""thenM,/"«^T.*°«f ''«'••• ^'^' '« shces, and eat with butter aSd sugar. ° ^;^UBTHJVrMK-^8DAT-WBDNE8DAY. 147 FOURTH WEEK^ WEDNESDAY. „.„,. ' '^ STEW SOUP. STUFFED BEEFS HEART WITH HORSERADISH SAUCE. BEETS. SCALLOPED SQUASH^ NEW POTATOES. GOOSEBERRY TART. A Stew Soup. : 3 lbs. of lean beef. 1 lb. of lean ham. 2 lbs. of lean veal. 2 carrots. 2 turnips. 2 onions. , Bunch of sweet herbs. Pepper, salt. 2 blades of mace, i cup Scotch barley. 6 quarts of water . Stuffed Beef's Heart with Horseradish Sauce. of fat salt pork minced ^„«f/°'"''"-'"^«* weight ot^bre^^rnmhs tntlt ^l "^"^^ parsley, with pepper and a ,S. '^''^PP-^'* of grated lenonlpS. Sew uT'tL**"^°,V*y heart triml,, ... - "P the swoll<-n soup and diluting h wUh watSLlf If ^'^^ minced onion. B-i »...^ .-! -•-''°*^ ''^'.^ * twice. Keep closeIvcover,iH"'''"1^'i '^^^"iS a cup of drawn h»tL,^ a, ^^^^ ^eady two eggs, and when , tiff f.u^ ^'^'^^^ °^ of grifed hor;:radish^S canTur/"'^ any market. Add the Juice ofTlem^.'U" ^ si j! * I', 148 JUNB* less your horseradish is put up in vinegar. The mixtdre should look like whipped cream. Put into a sauce-boat. When your heart is done, remove the cloth, and lay upon a hot dish. Strain the gravy ; thicken with browned flour, and pour over the heart. Pass the white sauce with it. ScALLOPKD Squash. Boil and mash the squash in the custom- ary way. and let it cool. Beat the yolks of two eggs, the whites of which were used for the horseradish sauce, and when the squash is nearly cold, whip these into it, with three tablespoonfuls of milk, one of butter, rolled in flour and melted in the milk ; pepper and salt to taste. Pour into a buttered bake- dish, coyer with fine crumbs, and bake to a light brown in a quick oven. Eat hot. Beets. Wash and cut ofl" the tops. Boil more than an hour if they are of a fcir size. Scrape, slice, and lay in a dish. Pour over them a tablespc^nful of butter, heated with one of vinegar, and seasoned with salt and pepper. If any are left over, save them for salad, by pouring vinegar upon them. New Potatoes. Rub the skins off, and cook until tender in boiling salted water. Serve whole. Gooseberry Tart. Top and tail a quart of green gooseber- ries. Put into a tin or porcelain saucepan with enough water to prevent burning, and stew slowly until they break, stirring often. Sweeten abundantly, and set by to cool. When cold, pour into a pie-dish lined with puff-paste, cover with a top crust, and bake in a good oven. Eat cold, but freah, with powdered sugar sifted over the top. FOURTH WEEK. THURSDAY. string-bean soup. breaded mutton chops. stewed tomatoes with onion. green corn boiled whole. mashed potatoes. cherries, raspberries and cream, and light cakes. String-Bean Soup. Boil three cups of string-beans— rid of all the fibres and cut small — in hot salted water until very tender. Drain and cboD them, rub them through a colander to a pulp. Take the fat from the stock kept in the ice-box since yesterday ; pour off from the meat, and strain into a soup-pot. Bring to a boil ; skim, and stir in the beans, with a great spoonful of butter cut up in as much flour. Simmer fifteen minutes; add seasoning, if necessary, and pour upon dice of fried bread in the tureen. Breaded Mutton Chops. Trim the chops well, leaving an iuch af bare bone at the small end of each. Dip in beaten egg, then in rolled cracker, and fry in hot lard or dripping. Drain, and stand upon the large ends in a row about the base of your hillock of potatoes. Stewed Tomatoes with Onion. Loosen the tomato-skins with boiling water. Peel and slice them, and put into a saucepan with a sliced onion, a good piece of butter pepper, salt and a little sugar. Stew gently half an hour. Green Cojin Boiled AynoLE. Strip off the outer husks ; turn down the innermost covering, and pull off the silk with great care. Re-cover the ear with the thin inner husk ; tie at the top with a bit of thread, and cook in salted boiling water from twenty-five to thirty minutes. Cut off the stalks close to the cob, and send the com to the table wrapped in a napkin. ' Mashed Potatoes. Mash, and mould into a shapely hillock, fenced about with a chevavx de friu of chops. Cherries. Wash, handling gingerly, and heap about a lump of ice in a glass bowl. Raspberries and Cream, with Light Cakes. Do not sugar the berries in the dish, but pass sugar and cream with each saucerful. FOURTH WEEK. FRIDAY. convent soup. boileu salmon. chicken fried whole. STEWED onions. GREEN PEAS. potatoes a la DUCHKSSE. cherry pie. Convent Soup 3 potatoes. 2 onions. 2 carrots. 2 turnips. T nint q£ Teen l'^£SS. I cup . of string-beans, cut into short lengths. I of a small cabbage. 6 tomatoes, peeled and sliced. g into short Bunch of sweet herbs. i cup of good dripping. 2 tablespoonfuls of flour 2 tablespoonfult of butter, rolled in flour p4.?«r"aJj,ff°'»-^'-«-ter. ^"'- Parboil, and leave to cool, tumins carrot. We'° sK'th'""^- ■• *"° '""^ cTcSTpeTcab: oage. Slice the oniocis, and frv in th.. h«* dnppmgforfiv* minut^^.. Th« stir fn fhl ,t; "*** '"u""f "■ "°'^' ^=» co'ored. Turn into a soup-kettle the conteats of the frin? pan rinsmg out the latter with two cuTf f v^Je^Kles ^:«° F»'«'?b'es. add all thi meruntiU fre'^e JeTjkro^uran^l^i'IL- mer 6ve minutes, stirring well, and se^v" Boiled Salmon. Sew^'uD^nSrv'""^ of salmon is the best. nal. upon the salmon, and serve the r^ft j ^boat. Garnish with parsTe? 2fd XeS Fried Chicken— Whole uour. «ub the chicken w'l with m*l»»^ Stbwbd Onions. ^&« Tuesday of Third Week in this Grbbn Phas. See Sunday of tUs week. FOURTH WEElC-«FRn>AY--8ATURDAY. 149 Potatoes a la Duchesse * round Cut cold mashed potatoes, round or square.with. cake-cutter; flour well and browi" 'u ?r- •'""«"°« " thVbigin to brown. If the potatoes are too nliabl* tr, cut out well, mould by pr«ssiB7fi™iy fnto your cu ter. which shoufe first be wet^Sth cold water. Serve with the salmon Cherry Pie. Line a pie-dish with cold crust • fill with whole cherries-tart and sweet nJ'S proportions; su^ar plentifull?; put Tt ovL'' Eat ^J?'^t '° *. *°1«"-^W bri.k over the top • ""'^ ^""^''^ sugar sifted FOURTH WEEK^ SATURDAY. gravy soup bananas and oranges, cherries. Gravy Soup. 6 lbs. of lean beef. I lb. of ham. J carrot. 1 turnip. 6 tomatoes. Bunch of herbs. Pepper and salt. 2 teaspoonfuls of celery essence 1 cucumber. 2 onions. 6 quarts of cold water Toasted bread cut into dice I tablespoonful walnut catsup Dripping for frying. ^' kettle »;fK " together into the soup- Kettle, with one quart of cold water a3 bring shwly to I boil. Then Sr i^f -sdtlwf 'T Cook a^ho^r" oiger watei i«S^~ n*^ , ^""^ ^ "»« «»' of the Tfter ";;f^* KM°'' '^'^^y three hours alter the bubbling recommence!. 'rt meat should be do/e to ra?s the^egetablel table?.h P'*^"- S'^^'"' PulpSagthe vSl tables through a colander; then strJ^n ^ i,' * J 150 JULY. Lemon VsAt. "^ 3 Jbs. tf raw, lean veal, chopped fine. « i lb. of fat salt pork, also njinced. 1 sinall onion, minced. A pinch of lemon peel. 2 lemons peeled and sliced. 3 «ggs beaten light. I cup well-seasoned and strained tomato sauce. Pepper and salt. Roiled cracker. Work meat, eggs, onion and seasoning up soft with the tomato-sauce, and stir in enough cracker to enable you to mould it with your hands. Press firmly into a wet bowl and invert upon a pie-dish, withdraw- ing the bowl cautiously. Now, sift cracker- dust thickly all over it, and cover the top and half way down the sides with thin slices of lemon. Bake one hour in a good ovsn ; pick off the lemon with care and dis- patch, and brown nicely on the upper grat- ing of the oven. Serve in the pie-dish. Ptewed Squash. Pare, slice, la> in cold water fifteen minutes. Cook tender, in boiling water salted, drain well, and mash with pepper salt and butter, pressing out all the water. String-Beans. See Receipt for Monday of this week. Raw Cucumbers. ^. P"«.and lay them in ice-water one hour, then slice and season to taste with vinegar pepper and salt. Never omit the soakini? in ice>water. * Bananas and Oranges. Serve in the same fruit-basket or dish. Cherries. Pile upon a lump of ice in a glass dish. JULY. FIRST WEEK. SUNDAY. clear sago soup. larded shoulder of mutton. scalloped tomatoes 3BOILED CORN. NEW POTATOES— STEWEP RASPBERRY AND CURRANT JELLY WITH WHIPPED CREAM. COFFEE AND SPONGE-CAKE; Clear Sago Soup. Remove the fat from the surface of vour coiu •• siock," pour off without disturbing the sediment, and heat to a boil. Skim as long as the scum rises ; then stir in the beaten white of an e^g, and simmer, skim- ming well until it has brought up with it all the impurities, leaving the soup clear. Add half a cup of German sago, previously soaked two hours in a little water, and cook gently until this is melted ; then serve. Larded Shoulder of Mutton. Cut half a pound of salt fat pork into narrow, long lardoons. Roll them in a mixture of pepper, allspice and vinegar. If you have no larding-needle. make incisions in the shoulder of mutton with a thin, nar- low-bladed knife, and thrust in the strips of pork, leaving about a quarter of an inch projecting on the upper side. Put into a dnppmg-pan. pour two cupfuls of boilitg water over it, in which has been mixed a glass of claret. Cover with another pan and cook two hours, if the shoulder be ot full size. Baste frequently— for an hour and a half with Its own gravy— t..3n three times with a mixture of melted butter and currant jelly, leaving off the upper pan that the meat may brown. Dish the meat ; thicken the strained gravy with browned flour, and after one boil, serve in a boat. To save labor and time on Sunday, lard the meat over night. Scalloped Tomatoes. Skin and slice. Cover the bottom of a pie-dish (buttered) with Iry crumbs ; lay tomatoes over them. Season with pepper salt, sugar and butter. Put alternate lay- ers of crumbs and seasoned tomatoes until the dish is full, having crumbs on top. Bake, covered, half an hour, and brown slightly. Boiled Corn. Please see Thursday. Fourth Week in June. New Potatoes— Stewed. Rub or scrape off the skins; boil in hot salted water until done. Turn off the water and dry out on the range. Then crack each one by steady pressure with the back of a spoon, and drop into a saucepsm containing a cup of hot milk, pepper, salt, chonped pa-oley. and a great spoonful of butt, cut up iM flour. Simmer five minutes, and pour into a vegetable dish. Raspberry and Currant Jelly with Whipped Cream. 1 quart of red currants and the Same of red raspberries. 2 cups of white sugar. I packagt Coxes gelatine, soaked in one cup of cold water. I cup of boilincr water, I pint of whipped cream. Crush the fruit and strain out every drop of iuic« through coarse muslin. Stir sugar soaked gelatine, and boiling water together' PIRBT WEEK-— UDMDAY-— TUESDAY. rth Week in aked in one When clear, strain into the frAit juice. Strain again through a flannel bag. Pour into a wt. mould that has a cylinder in the centre. Do this on Saturday, and bury in HUh ""fill ?,? ^""'^^y- """^ °"' 'n»o a gla" dish, fill the open centre with whipped cream, and pile more about the base. FIRST WEEK. MONDAY. JUGGED SOUP. POTATO BATTER PUDDING. MASHED SQUASH. CHOPPXD CORN AND POTATOES. CURRANT JELLY. CORN-STARCH CUSTARD. Jugged Soup. Early in the day put on the cracked bones trom which you have cut the cold mutton with refuse bits of skin, crisped meat etc ?J!a L-f"P"P^* ,***•• *^"* quarts of water! and boil at the back of the range down to two quart. Strain ; let the liquid cool to throw up the fat. and remove this. Have ready in a stone jar, with a top. six parboil- tiS^^^°^\ ^^"""^' '*'<^ "P°° slices of streaked pork, cut wry thin ; upon this a sliced onion : next, three sliced tomatoes ; then a sliced turnip; on this a cupful of green peas ; three more tomatoes ; then a quarter-cup of raw rice; cover this with a grated carrot, and this with another layer of sliced pork Sprinkle a little salt and^pep- per, and a few dots of butter upon each lav- er of vegetables, and put upon the pork some chopped sweet herbs. Pour the cooled paste of flour and water around the edge to set in a pan of boiling water in the oven Leave in there as long as possible-four hours at the least. Pour into the tureen without further preparation. Potato Batter Pudding. Mince and season your cold mutton, wet It with the remains of yesterday's gravy and put mto a bake-dish. Mash six boiled pota- toes soft wi h butter; beat in two eggs- a heaping tablespoonful of prepared flour aiid m^tfon^'"R''v M''' ^«»Vd pour over ^e mutton. Bake to a good brown in a mode- rate oven. One hour will be needed to cook It properly. Mashed SquashT . See Keceipt for Saturday of Third Week in June. Chopped Cobn and Potatoes. Cut the coni from the cobs left cold from yesterday, and chop the cold new potatoes. m also left over. Have ready in a f ryinK-oan a id'^anTh^f "'« ^ good dripping, well seSsoli. f-;»» oiL .*• ^i,"" i" '=°''" ^°^ potatoes, and toss about until hot and elaied, but not browned. Serve in a deep dish. Cobn-Stabch Cubtabd Puddcto. 4 tablespoonfuls of corn starch I quart of milk. 4 tieaten eggs. I cup of sugar. Nutmeg and cinnamon. I tablespoonful of butter. Heat the milk; sur the hot sauce over it, opening the mass with a fork, to let it reach the lower layers. Lima Beans. Shell, lay in cold water fifteen minutes, and cook from twenty-five to thirty minutes in salt boiling water. Drain well ; season with pepper, salt, and butter. Fried Cucumbers. Pare, cut into lengthwise slices, more than a quarter of an inch thick, and lay for half an hour in ice- water. Wipe each piece dry ; sprinkle with pepper and salt, and dredge with fliour. Fry to a light brown in good dripping or butter. Drain well, and serve hot. Lemon Trifle. I large sliced sponge cake. I quart of milk. 3 eggs- 5 heaping tablespoonfuls of sugar. I teaspoonful extract of lemon. I lemon— all the juice and half the rind Jinely grated. Heat the milk, stir in four tablespoonfuls of sugar into the beaten yolks and pour the hot milk upon it, by degrees, stirring well. Return to the custard-kettle and stir until it begins to thicken. Flavour, and pour, quite hot, upon the sliced cake laid in the bottom of a deep dish. If the dish be of glass, roll it in hot water before cake and custard go in. Put a heavy saucer on the cake to keep it from rising, and let it cool. When per- fectly cold, heap upon it a meringue ofthe beaten white*, whipped up with the other tablespoonful of sugar, the lemon-juice and nnd. Set on ice until wanted. >ur, pat in the sar, and pour ns concerning are me work, Second Week ) Sauce. (lacuroni into y minutes in ae, take a cup -ain, boil, and ipe tomatoes, gh net or tar- PIB8T WEEK. riaST WBBK — THURSDAY — FRIDAY. 158 THURSDAY. on well ; stir itter rolled in put the maca- iikling grated p lur the hot IS with a fork, een minutes, rty minutes in ; season with es, more than d lay for half ich piece dry ; I, and dredge :own in good :11, and serve lugar. n. lalf the rind iblespoonfuls nd pour the stirring well, d stir until it dpour, quite a the bottom of glass, roll id custard go cake to keep When per- ringut oithe ith the other lon-iuice and ITALIAN nan roup. COLD BEET A LA MODI. BROIIrd BFAMiaH MAOIBREL. MASBES IH>TAT0E8. OBESN PEAS, RAW TOMATOES. CREAM RASPBERRY PIE. Italian Paste Soup. Take the fat from your cold soup-stock ■ pour off from the sediment ; boil and skim* adding a tablespoonful of walnut or mush- room catsup. When the scum ceases to rise, put in a quarter of a pound of Italian paste—*.*., something like macaroni cut in- to small figures, letters, stars, and the like. Simmer twenty minutes and pour out. Broiled Spanish Mackerel. *h?}^^- 'I'^h^i *'P* ^^- SplitT so that when laid flat the backbone will be in the nniddle. Sprinkle with salt and lay in- side down, upon a buttered gridiron, over a clear fire until it is nicely colored, then tura. When done, put upon a hot dish, butter plentifully and pepper. Put a hot cover over it and send to table. OoLD Beep a la Mode. Smooth the round on the top and garnish with pickled beets and parsley. Shave off nonzontal slices in carving. Mashed Potatoes. Pass with the fish, and, if you like, again when the meet romes on. Green Peas. Shell, lay in cold water fifteen minutes ; cook from twenty to twenty-five minutes in boihng salt water, adding a lump of sugar onless they are just gathered. Drain very well, dish, pepper, salt, and butter. Raw Tomatoes. Pare and slice with a sharp knife. Lay in a glass dish and pour over them a dressinir made thus : Rub a teaspoonful of sugar half as much each of salt, pepper, and made mustard, into two tablespooofuls of oil Beat into this the yolk of a raw egg. and then, a few drops at a time, five tablespoon- fuls of vinegar. Cream Iuspbbrby Pie. Line a pie-dish with pufif-pasta, and fill *i.„- '■^P'^rries. sweetened bountifully, lu'"^ ~*"" " psSiC-cruSi, Dui uu uoi pinch this down at the edges. Also rub the edge «f the lower crust with butter to prevent ad- Jteaion. Bake io a good oven. While it is cooking, heat a small cup of rich milk, put- ting m a pinch of sodi— stir into it half a ' teaspoonful of corn-starch, wet in cold miUc one tablespoonful of white sugar, and cook thr«se minutes. Take it off, and beat in the frothed whites of two eggs. Whip *(> a cream, and let it get cold. When the pie comes out of the oven, lift the top crust and pour in the mixture. Replace the crust and set aside to cool. Sift sugar upon the top before serving. FIRST WEEK. FRIDAY. tomato bodp wiiHonT meat. CHICKEN, STEWED WHOLE. BAKED SgtIASH RIOE CBOOUETTES. POTATO OMELETTE. orerrt bread podding. Tomato Soup Without Meat. 12 large red tomatoes, peeled and sliced. 1 small onion, sliced. 2 tablespoonfuls nice dripping. 1 tablespoonful chopped parsley. 2 tablespoonfuls of butter rolled in flour Pepper and salt. r teaspoonful of sugar. I small cupful of hot boiled rice. I quart of boiling water. Fry the onion in the soup-pot in the drip- ping. When they are of a reddish-brown, add the tomatoes and stir all up until very hot. when put in the boiling water and parsley. Stew half a.i hour, and strain rubbing the tomato through a sieve into the hot liquid Return to the pot. season, and when boiling again, stir in the floured but- ter, and a minute later the rice. Simmer ten minutes and pour out. Chicken— Stewed Whole. " Truss as for roasting ; but do not stuff" it Put a layer of fat salt pork in the bottom of a saucepan ; then, some sliced onion and parsley. Lay in the chicken and put in a cupful of gravy made by boUing the feet and giblets, and. when these are taken out add a good spoonful of butter to the weak broth. Cover the saucepan closely, and stew one honr, slowly. Turn the fowl, and stew one hour more, keeping it covered Take it out of the pot ; lay upon a dish, and thicken the gravy, after straini.K it, with a little browned flour. Pepper, also, to taste and pour over the fowl, which should be so tender as to fall apart under the carvers knife. Baked Squash, Boil, mash, and let it get cold. Then, beat up light with a tablespoonful of melted butter two raw eggs; three tablespoonfuls pt milk, with pepper and salt to liking. Put into a buttered bake-dish ; sift dry crumbs over the top. and bake in a quick oven 104 nhi. ^ RicB Cdoqubttis. Boll * cup of rice toft ; work into it, while hot, a tableipoonful of butter, one of grated cheese, pepper, salt, and a beaten egg. Spread out to cool. Chop the boiled giblets of your chicken fine with a slice or lo of your cold beef, wet with a little gravy, but not too soft. Make the cold rice into square, flat cakes. Lay in the centre of each a teaspoonful of the mince. Close the cakes so as to have this the middle; mould into oval balls ; dip ,u beaten egg; then, roll in cracker-crumbs aud grated cheese, and fry in good drippiog, or lard. Dram well, and heap upon a -iot dish. Potato Omklktth. 6 eggs. i cup of milk. I small cup mashed potato, seasoned with pepper and salt. Butter for frying. Beat yolks and whites together. Thin the potato with the milk, and strain through a colander. Stir into the eggs, have the butter warm in the pan, pour in the mix- ture ; shake, and loosen with a spatula, and when nearly done, hold it under the red-hot grate to brown the upper side. Invert the pan above a very hot dish, and turn out without folding. Serve at once, as it soon falls. Chbkrv Bread Podding. FIRST WEEK. SATURDAY. 1 quart of milk, with a pinch of soda stirred in. Loaf of stale baker's bread, pared and sliced. *^ Butter to spread the bread. 4 eggs. I cup of sugar. I full cup of stoned cherries. Butter the bread on both sides. Put a layer into a buttered baker. n.... ! . rl ot boiling salted wa"t«f and cook TqSer hI^k'"""^*".,*^" P°""'*- Unwrap* when Sin .^^ -?^.''''*T '"'"«'■• *n which have twen stirred two dozfen capers or picklwi nasturtium-seed. Take care of thej liquor. Chickbn Rissole*. , Cut 'the chicken, boiled in your soup o.°n7u nf ""rf '''°P "" Add to it a cupful of mashed potato, whipped to a "^f": * ''"»•« egg. pepper and salt ; wet soft with a httle of the soup, and heat in a frying-pan. n which has been melted a little butter. Stir until very hot, and let it Jet perfectly cold. You can see that th« done before morning service, if you have an fnV^'' K ' ?•"" ° n ^.""''^y ^'^'n c«W, make cr,mh. •/?" '" '?«• •''«° '° "acker- crumbs, and fry to a light brown in lard or nice dnppmg. Drain oft the fat. and serve hot upon a folded napkin. « «"vc String-Beans. See Moo y ut t >urth Week in June. Grek- pRAa ANf Raw Tomators, See Tht rs.;, y of Fi, t Week in July. Se. ■'■■'...m&'Aw Ice-cream. I quart of r ;n r:,rM., 8 beaten eg^; 3 pints of rich, sweet cream. 4 cups of sugar. X vanilla bean, broken in two, and boiled in the custard, or 5 teaspoonfuls of vanilla sugar. Cook, stirring steadily fifteeS min- utes, or until It has thickened well. When perfectly cold, add the cream. MakeVhe custard on Saturday, and set on ice. EarlJ Sunday morning beat in the cream, and put al in an old-fashioned upright freezer of r".r^ ♦■ • °'' *^*:*'*" *''» ^°'ds Of a piece p!,f JP*K '"i?; """^ "^^^ *'""" w'th a hammer. fat a thick layer into the outer part, then one otrock-sak Fill the pail in tLs irder and before covering the freezer with ice beat the custard for five minutes with a flat stick or ladle. Shut tightly ; pack pounded over ^fl '"'t' ^^' L*- """^ P"» * f°'d«^ "'iS over all. In an hour and a half, open the freezer, first wipu.g off the salt .rom about }^A °^-^ P's'odge the frozen custard from sides and bottom with a long knife, and beat cui^A "^'^^ ^°'"" "'i^"*' '■^ithfnlly. until the custard s a smooth paste. Replace the cover ; let off the water, and pack more pounded ice and salt about it, completely concealing the freezer. Put back the folded fif "^ u "^'^ "^'^ ♦a'^e care of itself for three hours, and more, and von can if yoi- ase, ieave n aii day, with a visit of three minutes every few hours, to let oflFthe water and pack in more salt and ice. Do not open t&nion, ptpper, i*u°M .* tablespoonful of tomato catsup, and boil down to a large cupful. Then stir in a tablespoonful of browned flour, wet up in cold water; simmer three minutes; add the sliced meat and wine, with a little grated lemon-peel and a teaspoonful of currant jelly Let all get hot slowly, but the meat must not boU, or it will be tough. Set at one side of the range to heat, until you are reader to pour it into a deep dish. Squash a la Cremb. Boil and mash in the customary manner • press Out an ihe water, and beat in a tabled spoonful of melted butter, with two of cream heated, pepper and salt to taste; lastly, a beaten egg. Pot the mixture into a pail, and set in boiling water fifteen minutes, stirring often, and keeping the water at a boil. It should look like rich custard. Serve in a deep dish. Mashed Potatoes. Prepare as usual, and serve without browning. Lettuce Salad. Pick out and pull apart the hearts ; pile m a glass dish ; sprinkle with sugar, and season to taste with oil. vinegar, pepper, and salt. Raspberries, Cream, and Cake. Since your soup and ragout have taken more time and labor than you like to give to Monday's dinner, make up for the loss by serving the dessert given above, sure that nobody will murmur. Iced Coffee. ** Make more coffee than usual at breakfast- time, and stronger. Add one-third as much hot milk as you have coffee, and set away. When cold, put upon ice. Serve at dessert, with cracked ice in each tumbler. ;, SECOND WEEK. CABBAGE MOCK PIGEONS. CUCUMBER SALAD. TUESDAY. SOUP. GREEN PEAS. LIMA BEANS. farina pudding. cold. Cabbage Soup. 2 lbs. of lean beef, chopped, and the same of mutton-bones, well cracked; i small, firm white cabbage; i onion; bunch of sweet herbs ; i cup of milk, heated, with a pinch of soda; i tablespoonful of butter, rubbed in one of flour ; pepper and salt • ? quarts of water. Cook beef, onion, and bones in the water four hours, boiling slowly. Boil the cabbage in two waters ; let it get cold, and shred only the white parts into rather coarse dice. Cool the soup, and take off the fat. Put over the fire with pt. per and salt and the chopped herbs. Having boiled it one minute, skim, and put ir the cabbage. Heat the milk m a separate vessel ; stir in the floured butter ; boil until it thickens, and pour into the tureen. When the cabbage-soup reaches the boil, pour it upon the milk, and stir up well. ^ ' Mock Pigeons. Tak^ the bocfi frA!!l t*A;rt n;;-" ^^1^^^ -.^ veal ; flatten them with the broad side of a y ' chet. and spread with a good force-meat oi crumbs and chopped ham, seasoned well. Roll thb meat up on this ; bind into oblong rolls with soft string ; lay in a drippinir-Dan with brown'^!?^'*''''* y°» *^''=''«" 'he gravy with browned flour, and season well with pepper, salt, and tomato catsup Boil one Tt nin"^i^T ??,■:* °''^' the pigeons. ?he a^H H * J"***-,. ^"P ^^^ Strings carelulv them l«r' P"" •!''"'° ^^'<^ '° remov ng them, lest you spoil the shape of the meat Green Peas. J^ee^ Wednesday. First Week in this Lima Beans. See Thursday of First Week in July, Cucumber Salad. See Saturday of First Week in July. Farina Pudding— Cold farinT^s^al/ln'^ ".!'''= -^ tablespoonfuls of larina. soaked one hourin a little cold water Lf^V ^ t?Wespoonfuls of sugar a mile salt; flavonng essence. ** ' ""' an?^r Jif ™«-H t-;..- Lf "1^^°'- J^blespooSfu orfl^re^TuT d?^ a™i.?r ''* '''■^^ ""**• «="* into small aice. Simmer tea minutes longer-it must Savory Calf's Head. Wash the head well— it iiM ^t have been cleaned w th he sk n o„'°rT out the tongue and brain, tC!n \T ' ^''^^ separate vess'S. and keep on' ke for ^m" * row's soup. Put oi thJhl^A ul to-mor- tied into [he -iSf'shaS'i^'rbaVJ' ^f tap*) m plenty of cold water. slighUylif and cook gently one hour and a half Toi ' oeaten egg. Sift over it a mixture of ,•« j ovef'ln^ teT^ -^ salt ; an "S[ in°'a q°ulck ten minutes longer. th« 4h\'f^ S slices of crisped ham laid about it. 1 uicken the gravy m the pan with brown-^ a ° and send up in a boat c» browned flour. Stewed Tomatoes. .b.m .p, ./d . iiAJp ^ '««»« Potato Puff. browned. s:™i,Mrs.tnr.h"°'" "»" I Boiled Corn. See Thursday, Fourth Week in June. Cherry Souffle Scald the milk and pour it— a litu- - •o .h. i....»d «Si."'?s„S'°d."s; 158 JULY. swelling in the mould. Put on the top, set in a pot of boiling water, and cook for an hour and a half. Dip into cold water, and turn out upon a hot dish. Eat soon, with a good pudding sauce. SECOND WEEK. THURSDAY. PLAIN calf's head SOUP. FRIED CHICKENS. FRIED KIDNEY-BEANS. NRW POTATOES. LETTUCE SALAD. bbets sautes. blackcap shortcake, hot. Plain Calf's Head Soup. I lb. of lean beef cut into strips and fried brawn, with a sliced onion, in dripping ; i grated carrot ; i sliced turnip ; bunch ' of herbs chopped ; pot-liquor from yesterday's calf's head. Skim the cold broth, and put on with the fried meat and onions, the herbs and vege- tables. Cook gently three hours, and strain. Add a tablespoonful— heaping— of browned flour wet in cold water ; simmer a minute, and put in the cold tongue and brains— kept from yesterday— cut into dice. Cook gently three minutes, and pour out. Fried Chickens. Cut up a pair of young chickens, as for fncasee. Lay in cold water for one minute, and, without wiping them, pepper and salt each piece ; roll in flour, and fry in hot lard to a fine brown. Pile upon a hot-water dish ; fry some whole bunches of green parsley in the lard, and lay over and about them. This is the famous fried chicken of the South. Fried Kidnev-Beans. Boil tender in hot salted water, drain, and when nearly cold, mash them, partially, leaving here and there a whole grain. Have ready in a frying-pan some strips of fat salt pork fried crisp in their own grease. Season this with pepper, and stir in the beans. Cook, stirring briskly, until smoking hot. Dish with the crisped pork on top. New Potatoes. Rub, or scrape oflF the skins ; cook until tender, in hot salted water; dry in the open pot on the range, after draining them, and serve. Beets Sautes. Boil and slice as for plain boiled btuita P"j »nio a saucepan with a great spoonfui of butter, the same of vinegar, with pepper and salt. Shake and toss until thev are glazed with the hot butter; theu dSsh. Lettuck Salad. See Monday of this week. Blackcap Shortcake— Hot. Please see Wednesday ojf Second Week in June. SECOND WEEK. FRIDAY. SOUP A LA BONNE FEMME. MASHED POTATOES. rqaST DUCKS. RAW TOMATOES. GREEN PEAS. CURRANT AND RASPBERRY TART. Soup A LA Bonne Femmf.. 2 lbs. of good white fish— halibut, bass, or pickerel will do; 3 eggs; i cup of milk; i onion ; bunch sweet herbs ; 2 tablespoonfuls of butter rubbed in flour ; cayenne and salt to taste ; a little nutmeg; 3 quarts of water. Boil together fish, herbs, and onion in cold water for two hours. Strain ; pick the fish from the bones, and chop so fine that you can rub.it through the colander into the soup. Season, and put back into the soup- Eot. Simmer ten minutes and stir m the letter. Heat the milk in a farina-kettle; pour it upon the beaten eggs, and stir over the fire until it begins to thicken. Pour in- to the turaea, add the soup, stir up well,aud serve. It is well to add a pinch of soda to the milk in heating, Roast Ducks. Clean, wash,'and stuff the du5ks ; adding sage and onion to the force-meat for one. Fill the other with the ordinary poultry dressing. Lay in the dripping-pan ; pour a cup of boiling water over them, and roast, basting often, about twelve minutes to the pound, unless they are very young and ten- der. Take them up ; strain the gravy, and take off the fat. Season; thicken with browned flour, and pour into a boat. , Mashed Potatoes. Whip boiled mealy potatoes to pieces with a fork, and, when they are a powdery pile, whip in butter, milk, and salt. They should be light and creamy. Pile rouuhlv upon a 1 t dish. ** ' Green Peas. Shell; lay in cold water fifteen minutes- put on in boiling salted water, with a lump of loaf-sugar, if they are market peas. BoU twenty minutes, if young ; drain very dry ; dish, and season with pepper, salt and plenty of butter. ' Raw Tomatoes. Peel with a keen knife. Slice, and lay in a glass Dowl, ana pour on a dressing made by rubbing together half a teaspoonful each ^gOOND JVEEK— SATURDAY. THIRD WREK— SUNDAY. Of pepper salt, sugar, and made mustard, with two tablespoonfuls of best oil. beating i™#'1' ^/^^^--ops at a time, tive table- spoonfuls of j.negar, and at last the yolk of K W %^- ^''^ *•'« "'ad upon the ice for half an hour. Currant and Kaspberry Tart. Mix together three cups of currants and fin .hln^^P^'"!' •■ ^*^«*«'» abundantly ; fill shells of good pie-paste with them ; cover with crust, and bake. Eat cold, with pow- dered sugar sifted over them. ^ 159 SECOND WEEK. SATURDAY. PEA AND TOMATO SOUP. STRING-BEANS. CUCUMBERS. ALMOND CORN-STARCH BLANCMANGE. Pea AND Tomato Soup. Ih.,' on°^ lean ham; 2 lbs. of lean beef; 2 herbs ffj'^ ' 2°"'"^°=: bunch of sw^et Taul^f^Jf^'^^ '• ' ^"*" °^Sreeix peas ; com st.r^£ ''^'"■' P^PP^" =°"* "'t »° t^ste corn-starch ; sugar. hours slf"'""* '° *^« *=°ld water four stock nn.h^'° • P"*, *^« "««^ a°d half the S,?n5. c^ '"-after seasoning well-for Sunday. Season the rest, when you have f wiHr'.h'''T^^ •'■ ^-^d P"t overthi t I .T , ^''^/'"=ed tomatoes and peas, ironi'i -"'^^^° hour. Pulp through tilth ''I '■ ''[■■ '° ^ tablespoonl^l of com- mi^n/Ji «f White sugar. Simmer five minutes, and pour out. Salmi of Ducks. inf f"hV=r °'*^' "''^"y '■''°'" ^'^e bones, hav- Zr^lSr^^^^^^^^^ as possible ofuni- 9?^m„? 1,- ^^^ * era^y of the bones. staiing, skiu, etc.. and a quart of water boiling gently down to one large cupful" Skim and strain this into a saucepan Add wl"'''*''^^ '^'"°°' a"'* browned*^ flour for thickening; stir smooth, and lay in the sliced duck. Warm slowly at one 8?de of the range, but do not let it boU When very hot, pour upon oblong slices of Wed toast covering the bottom of a hot dish. Mashed Squash. Peel quarter, and boil soft. Mash in a hot^colander. pressing hard. Serve Jn a beatenin"' '"'"° ''"'"'"' P^PP^""' ^'^ "^^ Stbing-Beans, much'LT*'- '^''^y ^«1"'^« twice as ^eDoer L?l» *%P^"' ^'^^'°- ««a«o° with Ko^io^ Slid'"""- '^' -'^^^ half for Cucumbers. Peel and lay in ice-water one hour Slice • feaso.?^of»'rP°^''="'° ^ salad!Ssh and hdped ou!'''' "P°° '""'^^'-^ ^^'- »hey are Almond Corn-Stabch Blanc-Mange. starch ",' °^ "'"^ i 4 tablespoonfuis of corn- ^^ A ' \ ^^^^ • i 'h. almonds, blanched dried, and pounded; rose-water and bitte; almond ; f cup of powdered sugrr the'fi^e ti?.-"" "^' e°^ «"g^^ '■ P"t upon tne fire, and stir m, with the eggs, the corn starch wet up n cold milk, never taSfngthe' spoon out until it is thick. Take off flivor rt"wriZ'°f"''™°"^'^- Satin ice, Ind THIRD WEEK. SUNDAY. rice soup. "LTlTd?orn""" °'"'"'" ^^ °"=«^ •'-'^«- boiled corn. new potatoes bean salad, orange snow. ICED TEA CAKE. Cut off the Strings from both sides- cut nto short lengths, and cook tender in bSi"! Rice Soup Xb^l^^t^°^s^£H Stuffed V«al with ^Garnish of Green ar.^^ f ^'"^ 'he cavities thus made with a are^'^J^^m^en^-'^^^^^^^^^ greased sheets of thick writing panSnn? cupful of soup stock or n/hfr'cfif.r.'.P^Aa anjpi^,iug-pan. and baste weir'for''one' hni!r butter, aad brown nicely. Take up and w% 160 JULY. keep hot while you skim the fat from the gravy, stir mto it half a cnpfal of chopped mushrooms auil a little browned nour. Serve this — having cDokei it three minutes — in a boat. Have ready some green peas, boiled and seasoned, and make a fence of them about the veal when dished. New Potatoes. Refer to Thursday, Second Week in July. Boiled Corn. See Thursday, Fourth Week in June. JBean Salad. Cut the beans into inch-lengths, pile in a salad-dish and pour upon them such a dres- sing as you compounded for the raw toma- toes on Friday of Second Week in July. Garnish with curled lettuce. Orange Snow. 4 large sweet oranges, all the juice, and the grated peel of o e ; juice and half the grated peel of i lemon ; i package of Coxes gelatine soaked in a cup of cold water; whites of 4 eggs, whioped stiff ; i large cup of white sugar ; 3 cups of boiling water. Mix the juice, and peel of the fruit with the soaked gelatine, also the sugar. Leave them covered for one hour, then pour on the boiling water and stir clear. Strs'.u, through flannel, wringing hard. When quite cold, whip in the frothed whites very gradu- ally until the mixture is a white sponge. Put into a wet mould on Saturday, and set on the ice. Iced Tea and Cake. Set the tea aside after breakfast in a pit- cher, or bottle, which you can keep in ice. When you serve it, half fill each jdass with ice, put in moi-** sugar than you would use for hot tea, and pour on the cold liquid. THIRD WEEK. MONDAY. SUMMER SQUASH, OR "CYMBLING" SOUP. SCALLOPED VEAL. MASHED TURNIPS. stewed tomatoes, potatoes, boiled whole. bananas, oranges, and cherries, iced coffee and fancy biscuits. Summer Squash, or Cymbling Soup. The bones from your cold veal; 2 lbs. lean, raw veal, chopped fine; i onion; a tablespoonfuls of butter rubbed in flour; i Cup ui uiiik, with a pinch of soda; i tablespoonful of white sugar ; 2 beaten eggs; 2 good-sized white squash pared and quar- tered ; pepper and salt i fried bread ; 4 I quarts of water. Boil bones, meat, and onions in four quarts of water until this is reduced to two. Strain, cool, and take ofif the fat. Cook the squash in one pint of the stock until soft enough to rub through a colander; pulp, and put this, with its liquor, in the remaining three pints of broth ; also the sugar, season- ing, and floured butter, and cook slowly without boiling, five minutes. ' Heat the milk, pour upon the eggs, stir over the fire until it begins to thicken. Put dice of fried bread into the tureen ; pour on the milk and eggs, then the soup, and stir up well. Scalloped Veal. Chop the cold veal and stuffing; put a layf into a greased bake-dish ; season, and wet with the cold gravy. Lay chopped mushrooms upon this; then bread-crumbs, with butter scattered over them. More meat seasoning, mushrooms and crumbs should fill the dish, with plenty of crambs, profusely buttered, on top. Wet each layer of meat with gravy. Cover the dish, and bake until it bubbles on top. Brown lightly, and send to tabl»i in the dish in which it was cooked. Mashed Turnips. i Peel, slice, and cook soft in boiling salted water. Mash in a hot colander, pressing well. Season with salt, pepper and butter ; smooth into a heap in a root-dish, and put pats of pepper on top. Stewed Tomatoes. See Wednesday of Second Week in July, Potatoes, Boiled Whole. Peel as thin as possible. Put on in boil- ing water, a little salt, and cook fifteen minutes. Then, pour in a pint of cold water. This checks the boil and throws the meal, or starch, to the surface. Increase the heat, and boil until a fork will pierce the largest. Throw oflf the water; set the pot on the range, and let the moisture evaporate. Put the potatoes in a deep dish ; pour upon them a few spoonfuls of melted butter mixed with chopped parsley, and serve. Bananas. Oranges, and Cherries. Put banttnis and oranges in one dish ; the cherries, bestrewed with cracked ice, in another. Iced Coffee and Fancy Biscuits. See Monday of Second Week in July. THII puree O MOULI B* 2 lbs. < mutton— bread-cri 4 quarts grated ch roiled in parsley ; Put on water, ar take ofif tl in the cru are like a beat in a i the soup, in the but upon the well. Trim v buttered g often. W: about the 1 one. PUH Take a c pot, before take ofif the two quarts Set the vesi boiling wa until the pf bowl ; bruii and return which they ley and a lu and butter, out into a d( Shell, and twenty-five serve. Mash— or fork. Work gel it too so cold water- firmly and tu paa. Brown of a russfct hi color. Tram n THIRD WEEK. J[^IRDJWEBK--TUESDAY— WEDNESDAY. TUESDAY. BREAD-AND-CHEESB PORRIDGE. „„„„ LAMB CHOPS. CURRANTS AND RASPBERRIES. unity cake. Bread-and-C^se Porridge. 2 lbs. of beef-bones crark«/i • „ lu mutlon-leac and chSpS^' ',\ "^f f parsley; I onion^^P*' '*'*' """^ ^''"PPed waTerrnJ'bo^rth^'^l" ^"'^ °"'°" '^ '^^ take off the fa^'seSs^^l°T- .^°°'' ^"^ ^e ile S^ 4 r» ^' ♦" Lamb Chops. Often. Wind a strip of frm^H 7- ' *""""« Puns. OP Pb»s »™ omoN. s« .a. ve,siraiSf„\' Ltvi^iTi bowl • bruise th«^ ° •^J'^^''- Put into a and retS;rtV'hrfire"'^th fh°'^*° """«' which they were stewed.^Add a'li 1"°'' '" ley and a lump of sugar wirh « ® P*?" and butter Simmlr « • P^PPer, salt, outin"o a deepS ' """"'^^' ^"'^ ^""-"^ Lima Beans. 161 Currants and Raspberries Slightly mash the currants Ip;.«;„„ many whole ones as you break '^^,y'°«,«« Plentifully, and, just TeforrseiVing'lS" r^^tSsrairsr^-^--^^- Unity Cake. THIRD WEEK. WEDNESDAY. ox-tail soup beefsteak with wine sauce. cream onions. baked squash. RAW TOMATOES. AMBROSIA CUSTARD. boiling, salted water Drain, season, and Shell, and cook in twenty-five minutes serve. Moulded Potato pan. Brown in a rnioL: greased bake- of a ru8se° hue rfS Sk""?.'" '^^^ *^^ color. Transfer ta' VhSt'd" sf' " '""^ n Ox-tail Soup add to them half the soun Wk "^h ^"^ on ice for to-morrow ^^ ^^^° """^^ P"* Beefsteak with Wine Sauce wh^n yoU Uv ?/°" y^"-- «teak as usual, but have Si Vis s^uce^' ^''*■n^^ ^ish. sherry • i lar~ 1 % , ' 1^'**" °^ ^rown walnut'catsS , ?°n ^"' ofmushroom or rolled iSaiedS^^/r"'"'^ °^ '^""«'-- -It to tasre."^Sea't"fori?n";^P;ffi a saucepan, and when it h„ 4«"CKiy— m • - and sait. Simmer three minutes, ai. pour out. ' Bakkd Squash. See Friday, First Week in July. Raw Tomatoes. See Friday, Second Week in July. Ambrosia Custard. I quart of milk ; 5 eggs ; 4 tablespoonfuls of sugar for custard and 2 for meringue; I grated cocoanut ; bitter almond flav.:iring. Heat the milk; pour upon the sugar beaten up with the yolks of all the eggs and the whites of two. Cool, stirring all the time, until it begins to thicken. Pour it hot upon oae-third of tht- grated cocoanut. Stir up well ; flavor, and v. nen cold put into a glass dish. Cover h with grated cocoanut, and heap high -i;; .m this a »»/ ^ • ingue made of the reserved whites ?• > sugar. THIRD WEEK. THURSDAY yesterday's '30UP. KOASf CHICKENS. STEWED POTATOES. STUFFED TOMATOES. GllHEN CORN PUDDING. lemon meringue fib. Yest.v.:';^ay"s Soup. Take evpry partick: of fat from the cake of soup jelly you will find lu your refrigerator ; add a cup of boiling WAter to thin it suffi- ciently to pour off from Uh meat ; strain it into the soup-pot, boil gently once and skim ; add seasoning if you find it naeded. also a glass of wine and the juice of a lemon, and pour out. Roast Chickens. Clean, wash out in several waters, and stuff with crumbs mixed in tepid water, then drained and put over the fire in a saucepan with a little hot butter in the bottom. Stir the crumbs until hot and almost dry, add chopped parsley, salt and pepper ; take it off and beat in two frothed eggs. Fill the chickens, sew up the vents, and tie up the necks. Cover the breasts with very greasy writing-paper. Put a cup of bdling water into the dripping-pan and roast one hour, basting freely Ten minutes before taking up the fowls, remove the papers and baste the breasts three tinics with buttei while browning. Pour off the fat from the gravy ; and the chopped yolks of two eggs, a little browned flour, with pepper and salt. Boil up and serve in a boat. Salt the gibl! ts slightly and keep upon ice for to-morrow's soup, Stewed Potatoes. Pare and cut in rather large dice. Stew twenty minutes in boiling salted water Pour nearly all of this off and put on as much cold mi'R. Stew ten minutes more; stir in a tablts-poonful of butter rolled in nour ; a little ninced parsley, pepper and salt. ;-;immer five minutes and pour out. Stuf.^ed Tomatoes. Select enough large, smooth tCinatoes to fill a bake-dish. Cut a piers L- om the top of each to serve as a cover. .S< t . ;i out the pulp, taking oare ir to injure : e skin. Chop up a few srocniuls of ti., t ;eat from the soup; mix vith it a little chop' ed pr k and bread-crumbs. Add the ton-2-,\>pi,;p, pepper ar,,i sugar, and iill the skins. I it on the to; •., and bake, covered. Lalf an hour. '. 'i'.cover a id brown. Green Corn Pudding. Soft Saturday. J ' i-st Week in July. T-EMG.M Whkingue Pie. i 'o'js ; I great spoonful of butter ; fcup of WiM e 3ugai Juice and grated peel of i iti?von. Cream butter and sugar ; beat in yolks hiid Ittnon, and fill one large open shell of paate, or two small ones. Beat the whites to a stin meringue, ^Nith three tablespoonfuls ot oowdered sugar, and a little rose-water, when the pies are done, draw to the door of the oven, spread quickly with this mix- ture, and shut them in again for three min- utes. Eat cold. THIRD WEEK. FRIDAY. Ablet soup. halibut a la royale. chicken cutlets. mashed potatoes. lettuce salad. green peas. COFFEE cream. GiBLET Soup. Break up the skeletons of your roast chick- en. Put bones, stuffing, and giblets into a soup-pot with four quarts of water. Boil one hour, and take out the giblets. Boil the rest an hour more; strain, cool, and skim. Then put back c-er the fire to ."dimmer. Meanwhile, you should have fried an onion —sliced— in two tablespoonfuls of butter; then taking out the onion, have stirred in a ^reai spoonful of browned flour, and cooked It. 8tirri»- ncessantly five minutes. N, 7 thin thif ture with a few spoonfuls ' " your sou^ d strain it into the soup- keti ; . ■K%j ceep upon ice dice. Stew alted water, d put on as nutes more; ter rolled in pepper and pour out. tc-natoes to ! om the top I o!?i> out the re \<;e skin. I' nieat from iopred pr k onj.'o-piiip, skins. I It alf an hour. G. uly. E. itter ; | cup id peel of I »at in yolks pen shell of t the whites >lespoonfuls rose-water, to the door h this mix- ■ three min- '"RIDAY. N CUTLETS. E SALAD. oast chick- ilets into a r. Boil one Boil the and skim, to ."dimmer. d an onion of butter; tirred in a md cooked tes. N, 7 oonfuls ' ' 3up-kett a'^d*p'ou''^ou?''"'°PP^'«''''«'«; --«" well Halibut a la Royale. 13 Ib.s. of halibut in one piece ■ i rn« t br..v, crumhs ; . taI.lespoonfKrc1,opVe"/f:f S;,;l.,V,*!r/P°°"/"'\e«3encePCf at boilir.; *,:^ : °i "^'^^^ butter; i cup of hJn^l W f ■"^"' ^,«^'* ??d ^ater two e'deofthe ^ack.bo"e td put7n"ldr '''''' made of bread rmmKo u ^ ? ^ dressmg per salt ^fl^n^.l'o^^^^^^^ feel^n "a^^l'aSr-''^' thfCtet to th • fisJ, ' ov^er »nH K r^ ^^'^"*=«- Lay in Often. S^^^lolSli'Slh^'l^ii;:-- ^^^^"« Chicken Cutlets fini f' Tupfu[ ''of" nr'^ \^'' ^''°PP«'' very eRgs ; i cupW of brlSTru "'bf '^ «™^^ '^ salt, beate^^ egg anTo'ledTracke^P^"- '''' bre^d-crimbs As th-Th 't'^^."."''' ^"^^ ng water When rea tureen wit Cut cold than an it yesterday's drawn but meat. Jus egg. Cove fine crumb l"ghly seasi put drops c bake, cover quickly. Shell, and twenty to Junp of si gathered, with pepper. Scrape oft salted water. Turn off all 1 pot for a mot in a little fine with a napkin Do not troL jng salad-dres leaves, put int ice below anc oil, pepper, sa: HuCKLEBEi Pick over an ■»i.d serve in , sugar and crea the cake-basket FOURTH \ POTA nEVILLEDCRAB. LIMA BEA PLAIN POTAG 3 lbs. of lean 1 sliced ; 3 quarts carrot, cut up; spoonful of clear room ; dripping. Pry laeat and plenty of hot dri et by in the t egetables, and water in the oven nr. „„*k- until dinner.tirae exS,n» ? *"% ""^ ^° i' ing water aa "hatTn ^.h. ^'^'^ "'"'^ ''"•'■ When ready for the sin! ^^° «v?Poratos. tMreen without strlrning" P^" '"'"^ '''^ Chicken Scallop yesterdays soun i„ T ™^^y ^ cup of drawn butte^nd" when"hr"T°'- "^^^ meat, fust boil a'nH "°'' ^*"' '" the egg. C^ver the bouoln^oT/h"^".?^^^^" fine crumbs ; pour in rhl ^^ke-dish with highly seasonel^strew wfthT'"'"' ""'^'^ put drops of butter oirS. *"■%'='■"'"''«; bake, covered bin ^l u "® surface, and quickly. ' *^'^ *° '^o"'-; then brown Green Peas. twenty\:"'tw«t;"five°' "''''" ^^^«^ ^-™ lunp of sugar V«t ""'"»*««. adding a gath^ered. Sin weir^f/h" °°i ^'^'^^y «'th pepper, salt and butter ' '"'' ''""^°° New Potatoes saSdTat°e?. umiJ^LlTtir'' '^ ^°''-« Turn off all the wa?er SeTthf '° ""'"y- pot for a moment uuon ♦h- . ® uncovered in a little fine salt *^hpn !.°«^' throwing with a napkin thrown^^SStiro'v^r^? ' ''^^ Lettuce. iug^sTd'^s-t.^^SV^aV^^^^^^^ -»'- oil pepper. salTnd-f^^-^-^^.Pass the HuCKLEBERklES. Cream. AND CaKE Pick over and wash th^ u •^ d serve in a gTass dth ''^c'^'i ^'^'^ sugar and cream S.ii' ^^""^ ^^^^^ the cake-basket ' ^""^ ^°"°* ^^th Z^^:ni;HWKEK--M0NDAY-xUK8DAV. . 166 the -top of a nenZK^ ''""'°8 °»'. with stale bread and E. .?' '^^1 "°""'1» ^^ used for the beef^r Drl'" ''if '^''T'''8 •n an open oven that" »hl' '"''' ^^* '^^se Boil the souDthiil^^^yK^'^e^y dry- skim, season7boiran5°sk^ ft^ain /cod^. and put in the rrn!., u "" ''^^ minutes, but Jo not bolr:n"?;^u."om.''"^ "'""'-^ Devilled Crab. of weKlSt^bf' P^'^'^ '■•"'"/he shells bread-crumbs or roLn 'f 't''P°°°^"'^ °f fi°« hard-boiled eg«s cho^ZT^^' '■ y}^^ °' ^wo i teaspoonfuf of „X ' J""=^ "^^ lemon ; Cayenne pepper and ^.i^'"""'' • « "<"« drawn butjfr ^" ' ' ^"P °f «ood cho^J^^S^cSmti^vJlt^ """"b' -♦»> the drawn but'er Fi/ i '",. '«T"'°8- ^nd clam-shells Si dn nr '","°P-shells-large I the mixfure s ft '^rumh'^' Pate-pans-with I beat to slighi ^Sw^n^L^ a^uictS ^' Corned Beef and Turnips. brPn^nVSrowt't'°tfto^/'cS fiT^" S."^ Vh°ei1bKr^^'^°^' •^^^^ *''^" Save the resTof tL i,n ^ r"'® P°t-liquor. soup. "^ '''® '"luo"" for to-mor?ow'8 Lima Beans. FOURTh";;^^ TUESDAY. HRV.T r „^ '^TAGE AUX CROUTONS PLAIN BOILED PUDDING. PoTAGE AUX Croutons 3 lbs, of lean beef; fried breaH • , sliced ; a auart« nf J,. oread . i onion, carrot tuTup nennlf ' ^'^P^^'^ '^^^bs ; i spoonful of c"?^rPt?P5!'J^''.- ^"^d I great rotim ; dripping. '"^' ''•■^°°' "r mush- piem^ ofTordriS^?'''?.' *?° .»'""*« >•» et by in the i^rwhP'""°*'"'^°fi'a°d egetaViL^d^eVS;.'l,Swa-S abo'u^1weX^e'mL^t'S'"°A;n^r^*^- eTLrs?r^>''« ^-fbuife^r^ |,^S^ Beets. after fhey are dtS^°^ ''°'«^' upon them Plain Boiled Pudding rnmoT^li;:F^'^'^°T- - cups of butter. " m/'^ V°"^, milk into the flour eraduallv and faithfivU" nm f bn,r''/ ^^"'•=''1-^ and^boil an Lj^^f^^nt^-^^^ 106 JULY. FOURTH WEEK. WEDNESDAY. BUTTER (or UMa) BEAN SOUP. breaded veal cutlets, mashed potatoes. succotash, devilled tomatoes. baked huckleberry pudding. Butter (oh Lima) Bean Soup. The pot-liquor from your beef; i quart of butter (or Lima) beans ; i cup corn-meal, scalded and left to cool ; i onion ; bunch of parsley ; 2 teaspoonfuls essence of celery ; 2 beaten eggs; pepper. Take the fat from the pot-liquor and put over the fire with the beans, onion, and scalded meal. The latter 8houldT)e soff -.;} thin mush. Stir until this is well liitpd with the soup, and boil gently, stirring 1. * and then, until the beans are broken to pieces. Rub to a {>uree through a cr 'ander ; put in pepper and chopped parsle) 3ini- mer five minutes, and pour a cupfi I upon the beaten eggs. Stir this back into the soup ; cook one minute, without quite boil- ing, and serve. Pass sliced lemon with it. | Breaded Veal Cutlets. Trim and flatten the cutlets; pepper and salt, and roll in beaten egg ; then in pounded crackei . Fry rather slowly in good dripping; turning when the lower side is brown. Drain off the fat ; squeeze a little lemon-juice upon eich, and serve in a hot, flat dish. Mashed Potatoes. Mash very soft with butter and milk; season and heap irregularly upon a dish. Succotash. 6 ears of com ; i pint of string-beans, tnmmed and cut into short pieces ; i table- spoonful of butter rolled in flour ; i cup of milk ; pepper and salt. Cut the corn from the cob, bruising as little as possible. Put over the fire with the beans in enough hot water, waited, to cover them, and stew gently half an hour. Turn off nearly all the water, and add a cupful of milk. Simmer in this, stirring to prevent burning, twenty minutes; add the floured butter, the pepper and salt, and stew ten minutes. Serve in a deep dish. Devilled Tjmatoes. 12 fine, firm tomatoes, pared and sliced nearly half an inch thick; yolks of 3 hard- boiled eggs, pounded ; 3 tables^^oonftils of eggs, beaten light ; i teaspoonful sugar, and half as much, each, of made mustard and salt ; a pinch of Cayenne. . Rub butter, pounded yolks, pepper, salt, mustard and sugar together. Beat hard add vinegar, and heat to a boil. Put this upon the beaten eggs and whip to a smooth cream. St in hot water while you broil the tomatoes in n - '•-bn.iler, over clear coals. La , iiot chafing .li..h, and ponr th^ hCiiuiiu- Uessing upon them. ]>>\r,D '^.'CKLtflERRY PUDDINO. I pntufmilk; 2 eggs; 1 quart of flour (sifff t ; r gill yeast ; i saltspoonfiil of salt ; I teaspoonful of boiling water; nearly a qti.irt of berries, dredged with flour. Make a batter of these ingredients —leav- ing out ths berries— and set •-) - • .,^ to rine, for about four houi if light then stir in the dredge 1 berries ; pour into a buttered cake-mould, an 1 bake one hour in a moderate oven. Turn out, and eat with hard sauce. FOURTH WEEK. THURSDAY. bean and tomato soup. fricassed chickens. boiled onions with sauce. green pea cakes, potatoes a la lvonnaise. BAKED GUI' CUSTARl S. Bean and Tomato Soup. Cut up a quart of^ripe tomatoes ; season with pepper, salt and sugar, and siew until broki.n to pieces. Rub through a colander; add what was left of yesterday's bean soup ; heat together almost to boiling, and pour upon dice of fried bread in thp tureen. Fricassed Cmicken. Clean, wash, anc* cut the fowls into joints. Put a layer of fat sal' pork in tuf bottom of a pot ; lav the chick, upon this ; pepper au -alt. Cover wit' more pork, and pour three tablespo ..luls of hot water mixed with as much butter. Finally drop in a little minced onion. Cover tight- ly, and heat ve- > -'owly. After the chickens begii 1 stev . coo., steadily one '- ur, if they are tender. If ict increase the tiiire at dis- cretion. When they are done, take uo and keep hot. Add a little boiling whv- »o the gravy; strain, thicken with brow.iod flcur, boil up and pour upon tht jwla. Boiled Onions wr 1*' z. Boil fifteen ninutes in s d water. Throw this otf; add a liti. j^ravy > -nade, if you have none ready, by boiling a chicken- scrag sxia ;cct m a pint 01 Wctlci, Uniii iiicie is less than a cupful of broth, then season- ing and thickening this), with chopped pars- ley. Stew five minntes longer, or until ten- der, and dish. 2 cupa with pej eggs; I flour. Mix at griddle-c I Chop c dice. Pt when hot ped onioi minute; : hot and gl colored. 1 quart lemon flav for the me Heat th fuls of Sllg eggs and 1 sea/ ling r Fill butter tard; set and bake u roughly a whites wh powdered s thf ven ui c-:vi irohi t FOURT] M/ BEEFS STEWED LIM I pint of g 3 pints of bo 3 tablespoon '^poonfjl of i eggs. 1 'ut on the the .;om, in t an hour. Ta torn. Boil Pulp throtigl water. Seas( 'oar^ Pu|th( .. ".-u uui, stir stiri ng all th soup to tl'in ii to the soup-p< smooth. Hea Green Pea Cakes, Potatoes a la Lvonnaise. Baked Pup Costards lemr flav?ri^'f •r^,„a ^, -P "^ sugar ; for the meringue '^"'"^™' ""'^ 'emon-juice FOURTHjWEEK—TnURSDAY— FRIDAY. *,%^A ' . "'~">^ "-"lua Ci;i)S V rouKhly a - J/^/:; .ad'Jy ^"'re^e'r'ved whites whipped stiff with th^ r«. /Tu^ FOURTH WEEK. FRIDAY. CORN SOUP. MAYONNAISE OF LOl ,i>R BEEFSTEAK AU MAITR OHOTEI •STEWED LIMA BEANS. FRll^OCuC BOILED POTATOES. BLACKBERRY PIE ICED TEA Co.iN Soup. I pint of grated corn just from the mh- 3 pints of boihng water ■ i nint of h?.1 °u' 3 tablespoonfuls of butter ^i Seanin^ f^K "' ^^poo„:/of aour; pepp:;; sa?t?%",L''o'f'; theVn !n'th»^f ""y°" have grated off an lX • T ^°'''°g water, and cook half aniijur. Ti ce them out and nut ii thl S .?°" .°"t '^°"'- <^ until'ver; soft iaL^S' '^'r^^^^^r back into ?": Tiar^l4| the butter into a iiin»r.,„ ,_i ^. f:.u uut siir in the tlour. Cooic ten minutes' ■t. This IS > remarkably nice soup. ' "•VONN,,,,, ofLomt,, «nlro of your .alld-bowl aSl £. ° "■," "■hile-klluce hear., around i^tSJ°°\ ;h«e with Ihe l„l r iS. o' ite. lay a chain of ,he .l.ced Kd rt?,",'"'"" Ueepste.k au Maihe nHoiBL a^sSrSh'S^d-r-u^fi a sauce made of i great spoonful of butter •^'t a hot cover over the s eak "'"i'?^'"'?- siand five minutes be/ore Lrirng; '"'' '^' " Stewed Lima Beanj: K^:;;^tSI~:is S ncS'' ^°" *^^° Set-a teaip^nfS * o minced onion, a little choppej pars ev Pf-pperand a cupful of ho' milk wfth » p. ich of soda stirred in to prevent cuSL btew slowly fifteen minutes more • stfr i^^^ scant tablespoonful of butterTolIed in flour cook ten minutes and pour out ' Fried Cucumbers. See Wednesclay, i ,rst Week in July. Boii.ED Potatoes. See Monday of this week. Blackberry Pie w.fii'" n'" P'tf ''^ "^'^^ «°°d crust, and fill S^r^^Uh1;S^er--r^P;-.f^.^ ^^Z^r ^--'^-ith'wSSs'^J Iced Tea See Sunday, T.i.rd Week in fnly. 168 AUGUST. scrag ham of mu/- j sliced FOURTH WEEK.^ SATURDAY. KILKENNY SOUP. MUTTON CHOPS. RAGOUT OF VBOBTABLH8 STEWED TOMATOES. indian pudoinq. Kilkenny Soup. 3 lbs. of lean beef; 2 lbs ton, cut up small ; i lb. lean ■weet herbs; J of a cup of Irish oatmfal prevously soaked four hLrs ina fi.UeTepId •ait , 6 parboiled potatoes, sliced str?D's"'''ril^°'fK*"u'^ ^""^ '^^ meat into strips. Cover with the water and bri- .■ slowly to the boil. When this has las eJ one hour, skim off the top of the pot and^u •n the onions fried brown in dripping the other vegetables sliced, and the herbs "'^c^k Season ?h" '""«'"'■ ^"^ *""'" the soup, n^n .t i^ f'"' ^'^'^y ^'^^^y ^"d pour KlL^. '*'■.;?'■ >^,'-''^'^ 'he clear cSd R^f. fit'''" *''* 'e? ^°'" '^«niled twenty minutes in hot salted water, and left to^get cold. Simmer fifteen minutes ind Stewed Ducks s.,^ff fh;7''1*'' ^1? *•■"" °««"y. but do not stuff the ducks. Put into a broad saucepan such as ,s generally known as a brafsC pan. Strew with a little onion ; pour o^r ing the giblets in a pint of water and reduc- ing one-half. Season this well and when you have poured it upon the ducks. *over baL^or'S th' T\'--^^y an hour and I da« or until the ducks are tender Turn them when half done. Take up when ready ; keep hot while you strain aTd thick- en the gravy with browned flour Pour a l.tUe over the ducks, the rest into a S Grben Peas. See Monday, Fourth Week in July. Boiled Corn. NUT FROST. husk., and «nd to table wrapped .n a nap. mSTj^BK— gUNDAY-^MONDAY. Fried Egg-plant. to a fine brown ; drain well, and .ervrhot* Potato Salad. nnfS! "" °' •"'<'" <=^'<1 boiled potatoes • put them into a salami Hi.h i *~"""" - fcjbw,: To tw^Tablts'p'Sn/^horsluL'.! each, of made mustard, salt, and pcDDer and nearly as much essence of ce"ery^Tb to a smooth paste and whin in o . ful at a »im- c . r P '"■ ^ teaspoon- wV .?"■ .''^* tablespoonfuls of vinecar When well mixed, pour upon the salad * Almoni> Custard, with Cocoanut Fros. sti?red''fn"''f Ih^'^f' "'!!* "uP'"'^^ °^ "o^a and nn .„A ^ ^- H'"°"'*»' blanched, dried d:?ed''sCfrosiw'fS%r^ * ?"^'- thrown .(to coK?eranVgrT,r'' P"^' which'lh'o'uld'h'' ''t '" 'hlairond-paste. water tn nrJ ^ave been mixed with rose d\f ^Uf -'P' - SVntH^Sut nf/h 5 u '""■" 'be custard into a glass nut • 'st'rew'.S,w!f' T'"" "^« grated'co'cS uut. atrew powdered sugar over all. FIRST WEEK MONDAY. CLAM SOUP '*°°7o?ATo"p? """ ^''^^^ "«*«• °^'0''S. POTATOES. WITH CHEESE SAUCE RAW TOMATOES. BI^CKBERRIES, HUCkT^IeRRIES. AND CREAM sliced cake. Clam Soup. 50 clams; i quart of hot wat^r • , »oki spoonfuls of gutter; x ° tablespoon^'' o'f flour; I teaspoonful chopped onion and Sir i;^L7 -'^ p-'«y "• cZ mace " ^ cayenne ; 2 blades of „S!'^Jill^=i5_P?rts oflf from the clam.,. ♦1.-. 1- . "■'*«» wn ice. Strain of all tie r whh P"* "•''' '5« '^"d bits oVe minutes. Heat the .7^1. SheT vSS' —not forgetting the pinch of soda .lir ; »i.b cold „a,.r, .:d%„'rpr,fcar' Onions. pour inlo . deep dy*' ' """ "•''■ "^ I'OT.IOBS. »ITH Chms, S»„5, .ni\^,',e?.'7',''EZ"?'f "°," ""> "i" offfiSdTcS;??:^"'*''-^^ it to suit the shape of th^ d «), ^7''°""** "J.L'L:£Sd"ot^>'cri iieat to browvnng in a quick oven. Blackberr,z,s, Huckleberries, and Cream Cake. own" W SSSriililhS,*^^' ''^^^ wS."°sir ir rr » «"^' pass cr«m oJ^ *"® huckleberries, and 170 AUGUST. FIRST WEEK. TUESDAY. A SUMMER SOUP. VEAL COLLOPS. TOMATO SAUCE. RAW CUCUMBERS. STRING BEANS. APPLE COMPOTE AU GRATIN. A Summer Soup. 3 lbs. coarse, lean beef, cut into strips; i »»f«r "^ ^*lt-P<"-k bones; 4 quarts of water; 2 carrots; 2 turnips; 12 very small and young onions, minus the stalks; i cup of strained tomato sauce; i cup of green peas ; i cup of green corn, cut from the cob pepper anci salt. ' Cook the beef and bones in the water down to two quarts of liqu.d. Strain, cool and skim. Meanwhile cat carrots and tur- w'^h ICJ-^^' ^^'"^ ?' '^"P«' «"d parboil with the onions five minutes in boiling water. Return your skimmed and seasoned stock to the fcre and when almost on the boil, put in the parboiled and drained vegetables, with peas and corn. Simmer half In hour.^dS the tomato sauce, and cook ten minutes more, then pour out. Veal Collops. 3 lbs. of lean veal, cut into square bits two inches across, and more than half aii inch thick ; i lb. fat salt pork, cut into lar doons; i cup of gravy taken from your soup before adding the vegetables ; i cup of drawn butter; yolks of two eggs; juice of half a lemon ; pepper, salt, nutmeg, and a pinch of mace. '^ Lard the veal with the pork, and lay in a pan of boiling water three minutes. Have ready a cup of gravy seasoned with nutmee pepper, salt, and lemon-peel. Put in the meat, and simmer half an hour very gently Beat the yolks inlo the drawn-butter • stir in the lemon-juice ; add to the contents of the saucepan, and stir, carefully, not to break the lardoons. five minutes. Heap the collops into a block upon a dish and pour on the gravy. Tomato Sauce. Peel, slice, and stew twenty minutes- then season with pepper, salt, butter rolled in flour, and sugar. Simmer five minutes and pour out. STRIN^i-BEANS. Crt off the ends; "string" well, paring both sides with a keen knife ; cut into shoi t pieces, and cook in boiling salt water forty minutes. Drain ; salt, pepper, and stir in a Jablespoonlul of butter, heated with a tna- spcJuniui oi vinegar. Raw Cucumbers. rare, lay in ice- water one hour; slice, and mix with pounded ice, in a glass bowl. Pass vinegar, salt, pepper, and oil with them. Apple Compote au Gratin. Make a quart of good apple sauce; rub- bing it very smooth, and beating in. while hot. sugar to make it quite sweet, nutmeg and a great spoonful of butter. Make a heap of it (it should be rather stiff when cold) upon a deep plate, or pie-dish. Wash all over with beaten egg. and sift rolled cracker thickly upon it. Bake half an hour and eat hot with butter and sugar FIRST WEEK. WEDNESDAY. beef noodle soup. BOILED CHICKENS AND TONGUE. FRIED EGG-PLANT. LIMA BEANS. POTATO PUFFS. PEACHES AND CREAM. Beef Noodle Soup. »T^''"®J5,7'*° borrow an idea from worthy Mrs. Glass— make the noodles. Take 4 eggs, beaten one minute ; 3 table- spoonfuls of water ; enough flour (prepared) for stiff dough, and a saltspoonful o? alt. Make up, and knead fifteen minutes. Roll into a thin sheet, and cut half of it into I'^ng strips, less than half an inch wide, and these again, across at intervals ol four inches' Now, roll the other half of the sheet up very closely, making a long scroll like a quill Cut this across, with a keen knife, into little wheels less than a quarter of an inch wide Lay all m a sunny window to dry. Those intended for to-day will be fit to use in two hours. The rest will keep in a dry, cool place several days, and can be used as a vegetable, or in soups. Make a stock of 2 lbs. of beef bones, the same of mutton bones and a slice of lean ham boiled in three quarts of water, with 1 onion, I carrot, and a bunch of herbs chopped. Boil down to two qua.-ts strain- cool skim and season, and put in a eood handful ot the noodles— a few at a time-so soon as it boils. ' Simmer twenty minutes. Boiled Chickens and Tongue. Clean, wash, and truss the chickens ; bind legs and wings down closely bv tying up the fow.s in white, perfectly clean bobbinet lace, or mosquito net. Put on in plenty of boiling salted water and cook one hour un- less they are large and tough. In that case cook i».(yy slowly and long. Have read v a luiigue, which has soaked several hours in war-n water-boiled, skimmed, and trimmed Lay upon a dish with a chicken on each side. Pour a few spoonfuls of melted but- ^^RS^fJVEEK — WEDNESD AY— THUftSDAY—FItlDAY. ^NESDAY. ter, heat-d, with a little chopped parsley ZZti'^'"'- ''■' '" ^ q"'ctoven^ three minutes, anoint again with the butter and parsley, and send to table upon a hot, clean fht ^cf" \^^* of drawn butter with them Save the chicken liquor, well sea- fn whi/h'^K"?""""^'" '°"P' ^'^o the water in which the tongue was boiled. If it is a f^°< ^/°"^V^' >°" "" "se the fat from the h^Jn^J ^"PP'"8- If corned, the liquor can be added to soups and gravies. Fried Egg-plant. Please refer to Sunday of this week. Lima Beans, Shell and cook in boiling salted water fi°.T^'''' ™i°"tes. Drain^. dish and st!r in salt, pepper, and a good lump of butter. Potato Puffs. 6 boiled potatoes, mashed soft, with a table.spoonfnl of milk, and as much butter 3 beaten eggs ; 6 tablespoonfuls of prepared foTdnnr°"^V°-^"4'^ y°" *° maklinto soft dough Make into balls like doughnuts • roll these in flour, and fry to a fine bfown fn Peaches and Cream. ^in^^""^ ^°A ^'''^^ *he peaches just before dinner and cover the glass dish containing them to exclude the air as much as may be since hey soon change color. Do nm sugar ser^^s'"nn??"^w^'^^-^ *^«" become pfe- ser%es-not fresh fruit. Pass ■ fruit sugar '■ and cream with them ^ 171 exposing the bone. Put the nieces th„. trimmed off over the fire, wi?h T quar of water, and stew down one-half. Cool skim season, and re-heat. Meantime lard the upper side of the meat with slender lar' doons. If you have not a larding-needle- whicb ,s a pity-use a long- bladed jack- ton '/k "t^" *^'^°"^' '"^'«'°°« i° the mut- ton; then thrust in the lardoons with your fingers, bringing both ends to the surface Now rub the meat all over with hot bu?ter and vinegar, letting tbe surplus trickle into the dripping-pan. Pour the boiling pint of gravy over the leg. and roast twelve minutes to he pound, basting every ten minutes copious y. Just before taking it up. pour off Sis of tt° K '^' ^^^yy ' ^'P "P ^ few%oon fuls of the brown jmce. and. mixing with as much currant jelly, beat in a little" browned flour wet up with cold water. Baste the meat xyith this lintil a fine brown glazi fn/hV • ^t"^- '^^ K'-«vy.well skimmed, ma boat This is a delightful dish. Carve judiciousty. so as to leave a seemly joint cold for to-morrow. Green Peas. FIRST WEEK. THURSDAY. CHICKENS AND CORN SOUP ^*"LETr°'' BiETS. MASHED POTATOES. HUCKLEBEKRY SHORTCAKE. Chicken a.vd Corn Soup. The pot liquor from yesterday s chickens ; 12 ears of corn grated from the cob ; i cup ■of milk ; I tablespconlul of butter, rolled in flour ; pepper, salt, and parsley Take the fat from the top of your liquor brother ^■i*''' dripping-Eot. Hea? the broth to a boil , put in the cobs from which the corn has been cut, and cook half an nour. Strain the soup ; put again over the fire and put in the cut corn N. B --It is well to split e^ch row of grains before cut' uHll^V^J"^- Cook forty minutes, stir in ^emi^^i;:^r ''"''^'''- ^™'"^'- Game Mutton. Cut away the under-side of a tnce leg of mutton, to make it as flat as maybe without See Sunday of this week Beets. See Tuesday, Fourth Week in July. Mashed Potatoes. Prepare as usual , and serve without brown- Huckleberry Shortcake. Please see Wednesday. Second Week in June. FIRST WEEK. FRIDAY. sister anne's .soup, boiled bass. cold mutton BOILED POTATOES. TOMATO SALAD. green corn pudding. apple custard pie. Sister Anne's Soup. 12 potatoes, pared and quartered ; i onion sliced ; tablespoonful of minced parsley ■ i cup of unskimmed milk (cream is still bet- ter) ; 2 tablespoonfuls of butter; i table- spoonful corn-starch, wet with cold milk • i teaspoonful of sugar; 2 quarts of boiling water; pmch of soda in the milk, J^arboil the potatoes ten minutes; throw ;;ir tec -.vatcr, aud put on two quarts of boil- ing water. Cook in this one hour with the onion, replenishing from the kettle as it boils away. Then rub through a fine col- ander, season with pepper, sait. and parsley, and re-heat. When it bubbles up, stir ia ^ boil up, add Sf J"!"^-„^°'^ corn-starch the hot milk, and serve. Boiled Bass. a teaspoon,u/of salti^on^n'^.^ozerbTac";; peppers, and a blade of mace Sew up the Hearslo^rf ''^t^^ °^^' fi"^'^ to Us sLpe Heat slowly for *he first half hour then hni ^ght nj.nutes, at least, to the pound,' quhe last. Unwrap, and pour over it a cud of whSthe^tis'h' ^^t^"?"" '^' "<3-r Tn wmch the hsh was boiled, with the juice of slSed%':i°n";^'"^' '"^° •'• «arniih'wit°h Cold Mutton wifh^nas^urfrum'?"^ joint, cold, garnished witn nasturtium flowers and curled parsley. Boiled Potatoes Fou?;^^?e;^:t,5y.^'--- Monday of Tomato Salad. in^a'lla?difh'''"T ^°*^"- Slice, arrange such as vet ^^H ^"r'' P""" """' '' ^ dressing day ofth^w'^et '" P"'''" ^"'^^ °» ^un' Green Corn Pudding. cr^fif f^" of sweet corn, each row of grains split lengthwise, then cut close to thV rnh su?af rubbT °' ''i'- ' '^"'elpotfuTof sugar rubbed up with one of butter ■ i tea spoonful of salt ; a tabiespoonfuls of flour Mix as you would a rice pudding a^d Si,ri"i°,» """'" "»'■■ ^'"«^» Apple Custard Pie nof f 'lu^T^rSs^'^^^o ^z,:^ t'arfat"^ 'J^ P'e-^ates^fl^T wSte^^s! crust. ^ ^' °°" ^'^^°"' a° upper FIRST WEEK. SATURDAY. POT AH PETJ. HAM AND EGGS. OABBEBOLE OF POTATO BTBIN0-BEAN8. C^AM BQOASH JFiLY OMELETTE. Pot au Feu. 5 lbs. of brisket of beef— bones cracked and m^at sliced ; the broken bones of you; «)ld mutton, after you have sliced otf^the meat, a grated carrots r , ".-o*--' ••-- i^.A^ ^^^°^'' '^^"°^- ^ ^J^ole turnip cut into dice; i very small caul, flu wjr^ Se pXtLlS ^^^''^ -^ '^"-''' °'-ter: Put on the meat, bones, onion grated vegetables and herbs in th^ soup pof with nve hours. Then strain ; take out the meat - and set aside with half the stock, weluea ^^Pf'^'fo'- Sunday. Put on the 'i^e when cold Cool and skim the rest ; season nut ca'rroran'H 'V/'''' ^ Parboiled tum'^J carrot, and cauliflower, the latter clinnirt into small clusters ; the others cut into S Simmer half an hour, and serve. Broiled Ham and Eggs Cut slices of cooked ham of equal size Soon 7u^ H^.«"d"-o« over aclear^flre Lay upon a hot dish ; pepper, and spread each very little made mustard. Lay^ on each a poached egg, trimmed neatly. »» .. Casserole of Potato. Mash eight or ten potatoes smooth with butter, salt, and work in the beaten wEs oftwoeggs. Then fill a greased jelly-mouW harden ^W-'^^^^T" ^'■'"'>'- Set aside to harden Wnen cold, scoop out about a teacupful orless, from the middle, leavLg firm, thick walls. Fill the cavitv^ w ilh f mjnce of cold mutton, highly seasonea\ mix ed with crumbs and moistened with gr^vy and not too soft^ Fit a piece of fried bread n the mouth of the filled cavity ; turn out tht^casserole carefully upon a stonech°na eL^ 'J'-^'f '^''^ = ""^'^ «" "v^"- with bea en egg and se ,n a hot oven ten minutes to heat and glaze. The mince should be very hs'sha^r. " ^°" " ''"' ^^'^-^"«^ *« C String-Beans. See Tuesday of this week. CREAisf Squash. Boil and vnash as usual; then return to auar?"nf'P^" I'f '^"'^ ^ ="P of milk to a SL°^ '^^^■^'^ '^1"^^' ; and when this rS-"'/^"" '° ^ tablespoonful of butter rolled m flour ; pepper and salt to taste. St! three minutes and pour out. , Jlely Omelette. Beat six eggs light-yolks and whites sen- ara ely ; then mix them'and stir in lightly a tablespoonful of powdered sugar. Put a tablespoonful of butter into a frying pL Lift t2:' ^f^'-PTJ"" '^'^ °'"«1^"«' Lift at the edges and bottom with your spatula, as it cooks, and when -sst" in the the middle put on one side of it a f. w spoon- ?tr^ '^ij^'i^' -^ tum^pon It. |;u\vu;;rca sugtii over 8KC0ND WEEK rts of water ; •nion, grated oup-pot with cook slowly out the meat - ck, well sea- le ice when season ; put 'iled turnip, tter clipped ut into dice, e, GS. equal size ; ar fire. Lay spread each mtter and a V on each a o. mooth with aten whites jelly-mould set aside to ut about a ile, leaving fity with a soned, mix- ivith gravy, fried bread ; turn out stone china 'ith beaten minutes to lid be very gh to keep return to ' milk to a when this of butter aste. Stir hites sep- lightly a • Put a 'ing-pan ; omelette, ith your i " in the w spoon- na upon ;«i over SECOND WEEK. SUNDAY NOODIE SOUP FBIKD EG0.PI,ANT. BIKKD TOMATOES. ice cbeam and cake. Noodle Soup Braised Chicken. mmm tep hot °t™ „''ti°'-"'''" "I'k ■ «»«r to S5;"t:t"irf€^rF-a Fried Eggplant. August'' """ """^"^ °^ ^''"^ Week in Rn.i . ♦K ^^"^^'J ^°"'' Saute. -d to^LKot ?J'd'S.i'e5'„°[.nV1,t P»,» -.1. ^'^'fED Tomatoes. bakeHfish "" ""'^^^ " qa'-Kiy. Servo in the p«, J- ^^^ Cream and Cakk. n-i? directions, too full and exolicit to 173 SECOND WEEK. MONDAY A MONDAY SOUP SCALLOP WITH BAKED EGGS. MASHED POTATOPS GREEN PEAS. l^t "AW CUCUMBERS. HUCKLEBERRY CAKE^ND ICED COFFEE. A Monday Soup. bonS^'and seMn TcoofT >'°"^ ^^•'=''«'' break thelkde;o"ns^o7^'s''and"nuf -^"^ soup-pot at the bark nf It. ' ^ P"* '° » dres^ng. skiS' and'gris ?.' aT'Pn'*'*"' three quarts of water^and leave' it tn •°" mer— always coverpH f^I- Tu *? ^''^■ Strain, rubbing the t^ffl ^'^^ ^°""- colander; cooUnd skim r°f *'""°"«'^ *»"« with a cupful of yester^,'f"'" '°/^ ^^-^ always a^Z/w/fleft over If iM^^ f "''^ '« from the swill nailVoi . '? °"'y ^^^ed ready six bSM" k^^^sp i?l^^^^^ *^/^« fhe oven for half on u ?P " ^°° ^"ed n Butter these L in r^' ^u' "°* ^^°^^hed. pepper your soup, and add 1 mM« • *°^ parsley. Should therf not hi ,°"°*=^'' enough to thicken itwelf sdr in . r»r'''"8 ?p^?thrc'ra^;e^s^C^^" "^ -^ P- Scallop and Baked Eggs. the"" boTtor ""of f^udd"' "^^ r^» ^ «=-- crumbs; p"t°n the K"^"^"^ ^'^'^ «"« and seasoned o taste sS.w """' ^i"^ g'-^^J' it «ell. PepSr .i7..u°"f ' "^S" "> cover Mashed Potatoes ^.^P pper, as you go on. Serve in a deep Green Peas. See Sunday of First Week in August. Raw Cucumbers. and?^eu;i%otdXLr,^r.i ?"- ==caiGguround condiments with tliem '^'''°' Hticklebkrry Cake. SaTu'day ittp^weir^ 5^" -^'^^ - terthe4onit7thr'tHet:r'^"^*' ^»- 1* .-11 i 'i 174 AUGUST. 5 eggs ; 3 cups of powdered sugar ; i cup of outter; I cup of sweet milk; 4 cups o7 prepared flour ; i teaspoonful mixed nutmeg and cinnanion ; 2 cups of huckleberries dredged with flour ; i teaspoonful of soda stirred m boiling water and mixed with the milk. Cream butter and sugar ; add the beaten yolks the milk, the flour, alternately, with the whipped whites, and. Sastlv, the dredged berries. Bake in small loaves, or in patti- pans, in a H' derate oven, covering as it be- gins to brown. It takes a longer time to bake than plain cake. Iced Coffke. Make more coffee than needed for bre<»k- fast. Set by three or four cups of strong coffee adding nearly one-third as much boiled milk, while both are Hot. Set in ice and, in serving, put a lump of ice in each sugar. Add a great lump of butter rolled in tlour, and cook ten minutes longer. Potatoes in Jackets. Put on in boiling salt water, and cook twenty minutes; then throw in a cup of cold water. Bring rapidly to the second boil, and. when a fork pierces the largest easily turn off the water, and set the uncovered pot upon the range to dry off the moisture, berve in a dish lined with a napkin. Mashed Squash. Pare, quarter, lay in cold water ten min- V,^\ "°^ ^^°°^ ^°^' '" hot. salted water Mash m a hot colander very quickly ; season with butter, pepper, and salt, and dish very Peaches and Cream. See Wednesday of First Week in August. SECOND WEEK. TUESDAY. tapioca soup. BBBP8TEAK. TOMATOES AND COBN, STEWED. POTATOES IN JACKETS, MASHED SQUASH. peaches and cbbah. Tapioca Soup. 2 lbs lean veal ; 2 lbs. beef bones, crack- ed; i slice of corned ham ; i carrot ; bunch of herbs; I onion; 8 large tomatoes; i tablespoonful of sugar; peppef and salt • t cup granulated tapioca, previously soaked two hours in a little cold water ; 3 quarts of Slice the meat and vegetables, and put on —leaving out the tomatoes— in the water to boil slowly four hours. At the end of the second hour, skim well, and add the to- matoes. When the time is up, strain the soup, take out the meat, and rub the vege- tables through the colander. Cool and skim- season wit sugar, pepper, salt, and minced herbs and heat up anew. When it boils add the tapioca ; stir clear and serve. Beefsteak. Flatten with the broad side of a hatchet and broil upon a buttered gridiron over a clear lire. Lay upon a hot dish, pepper salt, and put a b ^^d lump of sugar rolled^tfl." ''^^*^ ^ ^reat and^alt. Simmer hJf '• ^^"^^ fWer stirring up oftTn ^ ^° ''°"'" Wr, Lettuce, pepper, ,1,, ,„d sJifs.,irsr'' Apple Pudding. terfst^rciratn^^-^---^-'^-- next.sLed aSs steweH '^"11°^ ^'''''' ■ cinnamon-more bu»Vr«^ "" u '"8" and the layers in th?s order i^Hr^'' i^"P«^' full, with crumbs on ton n^.^""" '''^^ '« half an hour-m f.w P' ■ ^^^^' covered. dish. Turn"out°pour'LuiT:" '°'" ^ '"«« and eat hot with more. ^ ^"""^ °^^' '*, SECOND WEEK. _ THURSDAY. BEEF BOUILLON BOILED BEEF AND VEr.RTinr „,. MASHED POTATOES. ^^L^l''^^' RAW TOMATOES, peach pif. Beef Bouillon. ■ shaV'^wi^t ZTe' 3°'sa LTJ '^'*° ^ «-<^ 8 very small ^you^nro^ onT^'^n ^ *"■■?'?«: one stuck with four cloves Bunrh°7J^?^ I pint of string-beanV =,;/** of herbs; peas; x small he^aS of cauUflowe^' °^ ^''''' of water; pepper ani Ltf noTJle.! ^^^r^ hert^'sltly't fSl'^Vh^^ -'-• -d taken off the scl.m h; ^''''° ^ou have liquor, and puTbv' ?nf .°",'- * P'"* °f ^h-. taW Add^o ttfef^Hl".? thev,g,. "cci one sliced carrot'^"*nn»'"r' "'•''" "'° add „o«,iei 's, s , '; or iSy " '■"••'. sago. Simmpr fi.,^ • soaked German thf tureeJJ! '^ ™'°"'^« «°d pour into The Beef and Vegetables str^Tth^bSsnoT tf/J'^ar r'"^ • onions, and cook these ihh.^'*"' ^^^ flower, half an hour In T ^^^ '^^"'i' bro.h. slightly safted Then ad^!.^' "°' and cook twenty min .f«; ^ 'he peas, beef upon a hot'^dS ^J,X'- ^^^^ '^^ carrots and clip thecani a ^ *"""?« and and lay, each ^k nd ^^?''4°S"jobuncbes, about the meat MakP ?! ^'\ ^y itself. Mashed Potatoes Jreat as directed on Monday of this. Raw Tomatoes. See Friday of First Week in August, p Peach Pie Ha^vY?eatytrpl^'p?aL^;rne?''r^'^-- paste; put i^the fruff, SS S ^^"""^ with pastry, and bake Sa? fr i,*''*''^'" warm-with powdered sug^afsSed^ee^; second^^J^^kT ;rjj,^y EEL SOUP. BBOILBD CHICKENS „„ SCALLOPED SQUASH ^^°^^^ TOMATOES. ^^*^; OBAPE JELLY, WATEBMELONS AND NX7THEO MELONS. f Eel Soup chimed ontn? minid'Se °' V ' ^ mace; pepper, sa^t and f^' ^ ^lade of tablespoonfGls of butter rT^°'^"'^^ ^ dripping. "'^'^ "^oHed in flour; can-rshorttfcerT/ ^" ^''^ ^^t. -d "urowr in plent'i of drinnfn/ ""^-^P^^ °'^'<"' dry,,.i,u;rv aim in gr,!' ''''PS^tJ^e eels Pf* -m >'.e oln and Si'- cof '"*°u^ tkic,-^ -". vf£ Of cold water^n^' T^^^ ^'^^ J:r?-u-. ThenlS:^';ri^^^°:^? i-on-iuir^plTour""*"'"^"^^^ Broiled Chickens. # mj*- 176 AUGUST. f' gridiron, or sticks laid over a dripping-pan ^nH^i'"« r,*r- P'""^^ ^'♦h another Jan and steam half an hour, in the oven or u?on »nH .^l*- ^'Pe ofl the moisture lightly ^ll ? "P°° * ?""«''««^ R"diron over ho coals, turning when it drips. Let it ge tender and brown without scorching. When done, lay upon a hot dish ; buttered weU pepper and salt, and send up at once? Broiled Tomatoes. ♦i,fi!^* ^f® "P tomatoes without peelinjt them, and coot, held between f:e wires of r °f' f-bro'ler, until hissing hot and slightly browned. Lay upon a hot dish, md dress with a mixture of butter heated almost lndSu';?frd"'''^'""'^^'-«"--'*P«PP-. Scalloped Sv,'jash. Mash in the usual way ; put upon a laver o crumbs laid m the Jtto^ of^rpudZ? dish, having seasoned the squash with on to"; P«PP«^«">^ •"'^It Tour a littlecream B»kl '^■.^"'^/'rr "^'^^ ^""«^«d crumbs Bake, covered, halt an hour, then brown. Nutmeg and Water Melons Keep both on ice for several hours. Serve by wiping the watermelon and laying it whole upon a long dish, to be carved*^ a Sin i» /^"* "P -^^^ '°°« ^^fo'-e it is to be TJ^^ ■ ^f "^'"^s ,'nsipid. Cut the nutmeg melons in wo; take out the seeds, and put a lump of ice in each half. ^ SECOND WEEK. SATURDAY. VKOETABLE 80DP WITH E008 LABDBD MUTTON CHOPS. GBEEN PEAS. WHOLE BOILBD POTATOES. BOELBD QBEEN OOBN. blackbebby bolet-polet. Vegetable Soup with Eggs. , \i^t of beef-coarse and cut into strips; ho^« nf ' ^'T J^^ ''='"^« ■ 2 lbs. marrow: bones of any kind ; 2 carrots; i turnip- i large onion ; 6 tomatoes corn from three t^u/"""''' °^' ^Pi°t of green peas .weet 6 or 8 eS^^"" ^"'^ '"'' ' " ^""'^ °^ *^ter ; *,wL* „*^^ '^^''^' *'°°®^' ^^ all the vege- ^les on m the water, early in the day. and toll slow y nve or six hours. Should the I^uid sink more than one-third, add boiling water, ihe meat should be in rat.s and the vegetables broken to pieces. Strain ?ji? if^^'t?*^^!*' ^'"■°"«'^ the colander! D^?id/ .nf ™. '^2'°''^' ^°d season well. Sirff _*?£?!! ^'«^ a goodjy portion for .-'•••-:.-7, — •.f.i^f, II Oii ICC. ooii up, skim agaun. pour into the tureen, and lay on the surface the poached yolks of as many eggs there are people to be served. Use the whites for white, silver, or lady cake. Larded Mutton Chops. Trim off all the fat and skin, leaving a bare piece of bone at the end of each. Lard closely with fat salt pork, passing the- lardoons quiet through the meat. Put on in a saucepan with enough gra-y to cover them, and what remains of your can of mushrooms from day before yesterday. They will have kept well on ice. Cut each mushroom m two. Cover, and simmer gently until the chops are tender. (The gravy should be cold when it is poured ipon Hi,h '^'a Jl''*u"P *^® ^•'^P*; arrange upon a dish. Add a heaping teaspoonful of currant jelly and a little browned flour to the gravy boil once, and pour over the meat. Garnish with sliced lemon. Green Peas. See Sunday cI First Week in August. Boiled Green Corn. See Sunday of First Week in August. Potatoes Boiled Whole. Treat as directed on Tuesday of this week, only stripping off the skins after they ars boiled, and, when they are dished, dressing them with hot butter mixed with minced parsley and pepper and salt. Serve very Blackberry Roley Foley. =«J^ 'I'jart of prepared flour ; i heaping table- spoonful of lard ; and the same of butter- rubbed with a little salt, into the flour enough milk-abcut two cups-to make soii fh,vt" o"/ '"**? ^ ^.''^«t a quarter of an inch thick Strew, leaving a narrow margin at the sides, with sound blackberries, sprmkled ^WlJ"^""' ^°" tightly. Sew up with a seam, m a cloth, leaving room for swelling. Put into a pot of boiling water and keep at the boil an hour and a Quarter Dip the cloth in cold water to loosen it. and turn out. Eat cold with hard sauce THIRD WEEK. SUNDAY. TOMATO SOUP. fillet of veal. chopped POTATOES. OBBBN OOBN PDDDINO^ STBINO-BEANS. peach lbcbe cbbma. mabblxd case. Tomato Soup. Ta.kfl th* fsL* *'»-'>»~ *•• - » - - ' stock; heated addaVn? of stralneTto-' Sf-"*"*"^ •*^" seasoned. Simmer ten minutes, and it is ready. IS I. Use the cake. '«• . a, leaving a each. Lard tassing the - at. Put on "y to cover >ur can of yesterday. Cut each 3d simmer ler. (The oured upon nge upon a 1 of currant the gravy. Garnish ugust. ugust. .E. this week, r they ars ], dressing th minced serve very :y. ping table- of butter; the flour , make soft of an inch Margin at sprinkled Jp with a room for ng water, 1 quarter, en it, and ce. ^DAY. TATOBS. ^-BEANS. Fillet ok Veal. n.i?wl'.h'\tt*a^te'o',To*r/"^'''^-^^« = minced, and wme fil K °J'*''^ ^°™«<^ ham, with pepper "S a n^ *t,*='""'"^« ^ ^^^son bind wT; beaten^ l^ of lemon-peel, and veal with tb^s miW^*'^!.-^]"'^ « ^"^t of of muslin 'll^uTt^s wSe"t"tSr' ''"? high ; set in a drinr„.^l " '"* ""^at is of hot water Lound it^^'^A"' ^"'^uP""'" ^ '^"P milk ia which has .tin °^^' ^^^ ^OP ^^i'h ful of me£d butter p'"'^ ^ tablespoon- asnot to run down ■.hf'"^^ °" carefully so ing for one "hour rith'^'n.nfn'n/K^'^- '^^'■ another hour with r,l ^"J ''""«''. for stir.-ed a pTch of soda V;nh'''^*'u^^^ ^''^ from the^llet d sh h' ^^^l '^ ""'''" little hot water and i » ^ *°/^« ^""^^V a starch wet fn cofd tate b^r'"' '^'.^"™- balf upon the veaU&t11"f b^^af. ^°" Chopped Potatoes coa?,:''dicf cover with'"'*^'"^' '"*'' -»''- a pinch of 'soda h^« k"'^"""! '""'^ '» ^^^ich very hoi. stir in .In ''^^^ dropped ; when and a Mtte minced n^rsZ "^^^"""'^ ''""^^ merfive minule's aKrve"' °°'°"- ^""■ GheenCorn PacDiNo See Friday 01 First Week in August. Sxkino-Beanh. See Tuesday of First Week in August. Pbach Leche Crema .!^!^^^J*;«BK-8UN0AY-M0NDAY. THIRD WEEK. DIJON' PATE MASHED POTATOK8. QIICK SOUP. MONDAY. LIMA BEANS. BAW TOMATOES. fu,„e£,SU r"n"f,ii,V"•■'«•'~" creamy ipS ota/K '"?, P."" '■ "■= with a iS nnJ^ 7'"*^' '"h'PPed stiff ov.n-doo 'ui%'^hrs1rfirm""p'\ ^^"' *'''^ cream. ^ °™- ^^^ colu with ained to- ner ten MAI.8. PEAC^HES, AKD BANANAS ICED COFPEE, CBACKEBS AND CHEESE. Quick Soup. 3 Piit: ofbdH,!r."ate7l^*'re^ ^^^ «"«; turnip, and a ca^ro. in ^'^*' ^" onion, a have been boiled^lTn.P^''^'^ ^°^ ^''^«d- 3alt,a.l r^^^^^^^^^^^^ wat' ''^rin? E ^j'" f '' -^ -t in'cofd pour in thSil ni 4te,t.° 1.''°"' *'^«" hot meat inside rn,^°," '^^ smoking an lumr b^t\,,^°--'-^^i boiUor half pan ; season, simmer ten Sutes %'.?•*' pressing and wringing the meaf f;/"^^'"' into the tureen. ^ ' *"*^ POur Dijon Pate. M .,,1 iS:'^^,\^'^,' 4 bard SnVtL'a ,lS^5 =7' --"S boat. The crivv ff V ^°°<^ ^ravy in a s™por,S',,°7„SeMS'42r° Lima Beans. See Wednesday. First Week ,n August. Mashed Potatoes Prepare as usual, and do not brown. Raw Tomatoes See Friday of First Week in August. Pears, Peaches. AND Bananas ^f^^blSl^^aKtC-- Iced Coffee. Crackers, and Cheese. ■ ■■ " ^"""-ay oi becond Week in August. m-.n ta 178 AUGUST. THIBD WEEK, TUESDAY. MUTTON BROTH. BRUNSWICK STKW. ONIONS STP.WKD BROWN. POTATORS A LA DCCHES8R. crcUMDMRS. PEACBKB AND 0RK4M. SPONOB CAKB. Mutton Broth. 3 lbs. of lean mutton ; 2 turnips ; i car- rot ; 2 onions ; bunch of parsley ; i cup of milk ; i tablespoonful of corn-starch ; 3 quarts of water. Boil meat, cut into strips, and the vege tables, sliced, in the water two hours and a half. The water should be reduced one- third. Strain, taking out the meat, and rubbing the vegetables to a pulp through the colander. Cool, skim, season, and re- turn to the fire. Heat, stir in the corn- starch wet up with water, and pour into the tureen. Add the milk, boiling hot. stir well, and seive. Brunswick Stew. 3 fine gray squirrels, skinned and cleaned —joint as you would chickens for a fricas- see; ilb. of fat salt pork; i onion, sliced; 12 ears of corn cut from the cob ; 6 large tomatoes, pared and sliced , 3 tablespoonfuls of butter rolled in flour ; parsley ; enough water to cover the squirrels. Put on squirrels, pork— cut up small- onion, and parsley in the water, and bring to boil. When this has lasted ten minutes, put in the corn, and stew until the squirrels are tender. Then add the tomatoes, cut up thin. Twonty minutes later, stir in the butter and flour. Simmer ten minutes, and pour into a large deep dish. Onions Stewed Brown. 10 ori2 small onions; i cup of gravy from your soup, before it is strained ; seasoning. Top. tail, and skin the onions. Parboil for ten minutes ; throw off the water, and cover with the cooled and skimmed gravy. Season, and stew until the onions are tender. Then stir in a tablespoonful of butter rubbed up with browned flour. Sim- mer five minutes. Potatoes a la Duchesse. Work a beaten egg and a little butter into each cup of mashed potatoes ; put a table- spoonful of butter into a saucepan, and stir and turn the potato in it until very hot. Do ' not let it "catch " on the sides. Turn out. and moulu la )^i eased muffin-rings. J^eave it to cool in these ; then ' joseii gently upon a greased baking-pan, and bake until deii- catelv brown. Cucumbers. See Mondpy of Second Week in August. Peaches awd Cream, with Spongk-Cake. See Wednesday otf First Week in August. THIRD WEEK. WEDNESDAY. OX-OHEEK SOUP. ROAST BBKF. MASHED SQUASH. OBBBN GOr9 cut from THB COB. FRIED BOO-PIiANT. OPRN APPLE CUSTARD TART Ox-Cheek Soup. The meat from the cheeks of an ox-head ; 2 sliced onions, fried brown ; sweet herbs ; I small cup of rice ; i teaspoonful of curry- powder; 3 quarts of water; pepper and salt; bones of the head. Cut the meat very small ; put with the fried onions and bones into a pot. and pour on the water. Stew slowly three hours. Strain, cool, skim ; put in seasoning, herbs, and the rice, previously soaked two hours. Stew half an hour ; add the curry-powder, wet in cold water ; boil up, and pour out. RoA.sT Beef. Lay a neat cut of rib-roast, trimmed and skewered, in a dripping-pan ; dash a cupful of boiling water all over it. and roast ten minutes to the pound, if you like it rare Just before taking it up, baste it with butter —the previous and abundant bastings should have been with its own gravy— dredge with flour, and as it browns, again with butter Pour off the fat from the gravy before thickening and seasoning it. Much of *he so-called beef gravy is only fit for the drip- ping-pot. Mashed Squash. Pare, quarter, seed, and boil in hot sa tdd water. Drain, and mash in a hot colander ; season with pepper, salt, and butter, and dish hot. Green Corn cut from the Cob. After boiling, cut the corn, with a sharp knife, from the cob. into a hot dish ; stir ih butter, pepper, and salt, and cover to keep hot until eaten. ^ FbIBD Eoa-PLANT. Please see Sunday. First Week in August. Open Apple Custard Tart. 12 juicy, tart apples ; i cup of sugar • grated peel of a lemon ; i pint of milk • i eggs, and 3 tablesDoonfulp. of sv.s-r ^-.r U. . custard ; good pie-crust. Put a border of pie-crust around the flat brim of a pie-plate, without lining the bot- calf there. Put in a liltlFVater X'^ ''^'"^ ?°*^ crust, in the centre 7,f i- f^^^r with a marked a circle ShMb*^'*''' y"» have tumbler. Ba£ ThL nf« 'l""^''' °'' ^^'Se cut out the marked ^ rcie"'l?ft^^^P ""'^ piece, and fill the inside of 1 ? "?*''^- warm custard made of ?1./ "^'^ '"'''' ^ sugar, boiled until it hi • """'• ^88^' ^nd Eat cold. * ''^^'"s to thicken THURSDAY HMOTHBB«n CHIChek'' '"'"'' '°"^- «cAr.r,oPKn ™ OEs ''^""'" "°*'^^°«'' OOTTAOB PUDDUJO. Mrs. B.'8"crBN Soup closraTthfgrSSt^'^»'l- cob as the bon^ and other^ r/^ ^•°*^ ^^^ K^ams ; day's roast beef both rlT^'Jlf "^jr"'' onion; i cup of mi^l . ^^^ cooked; i butter roS^„'S^';:.'«;«^t «Poonfuls of quarts of water '^""'^ ' P^PPer and salt ; 3 the'^onion TrF'^tt' *'f '°"««' «'c.. wuh hours. StVafn off fL*^'f' ^°*^ «*«w 'vvo grated corn '?„to i '^^'itrn""' '"^ P"» ^^e Stew gently one hour In JfPP^i ^"^^ salt, ter ; sfmme^r ten minuies anH ' ^"'"'"^ ^"♦- tureen. Add the min, K v^ Pr"*" 'n'o the and serve ''^ ^'"'''"g ^^ot; stir up Snlit .. „^'?"^HERED Chicken. chicSns^Cwn tt^CLTas"^f "f ■«^^- with butter and wat'er ilf'" •"""'y ^"-^^'y baste with gravv from ^ '"'"""'^ '^ter more, with mehed buH.r ^ f^°' ^° ^^^ until the fowls are £n J ' P'^^i^ely- Bake Dish, salt and penner 7h^ "'-" '°^°''^'^' season the Rravvno.trcl^'"' ^'^'^'^^n and ens and s.nT:^ Z'^^^T.TJ'^ ^'^^'^ Stuffed Tomatoes p.ece"rmU:ftonT'\*°'"^'o--' cut a side taki!?;^e'r :tt\a°,"' ^JfJ- you have puTp,\:d we"'all ^"t^T?^' ^' seasoning with a lifVir beef-gravy, ,ai» i:-:?' .. ^ "ttle sugar, peoDer an'i meat; put on'the'tnn'r' with this force": ing tha?rlrain'\X1rthe''toll'''^ ^'"'^■ pour gravy upon this ; cCver aid h^*^'>" forty to forty.five minutes "^^ ^'°'" SCAU.OPED Potatoes. fulsof^cre°am"'\''Sh'?°^'*'°''V ^ tablespoon- yol^^/ ^ri^^^': ;/ b 'tter ; egg; ha: .jlfine cri.mh?* ' "^^^ beaten Beat up the hot noTi'" ' Pf PP^^ and salt. ter. crear^, raw eg/and ?/ ''^''' ^'^'^ but- 'ayerin the b^tfom of a h.l°T«u P"' * with thin slices of yoik^altllf- """"^ put on more potato J^^ and pepper; the dish is fJ^^? ^' "'^ i° °" thus unti potato with crumbs a°n'dhi^ '°P '^^«'- ^^ an hour, then b^wn quicklJ'' T"""^' "^^^^ bake-dish. quickly. Serve in the Beets. the''Uifs.''y°ra;iiaft"^^ r *° --»cb salted waterrscrane InH r "* ''°"'" '" bot deep dish and S,l w fh '"^^ ''"' '°*° « of hot water mixed with « ,* ^t* • ^P^onfuls a little peppeTS Talt '' '""'^ ^'°«««'- a^d Cottage Pudding rubbXiTi;'ot\Sa^re":'^°^ ^«"- prepared flour ; a iSe salt ^^ ' ^ '^"P'' °^ adfthymnk'thenThe'S*' '"'!«'■ «"d ''"gar; the whiskedVh'i es '^B^aT/ii'L* cT^'^ ^'»'' turn out hot upon a nlaf- '^.cake-mould ; eat with sweet'Lauce!^ ■ "' '° ''"'^^'' a«d r„™ *'ISH CHOWDER. OMELETTE WITH OBAVY. POTATO SALAD. t'RlDAY. BOILED COBN. rBACHBATTEBPUDDINO. F1.SH Chowder wh'ite'fi^shlrpotltoes 's1i!;e°; ^7 °^''-«'" I sliced onion, late iK,f"'*.P^'"bo"ed ; •nto dice ; 2 CUDS of h,- "^'^ Po^'k. cut pinch ofs'odastfrred in fi'p^ milk, v.ith a split and buttered thicklv fu°''''" crackers, pepper, and salt to taste' i ?^ P'''-''>'' and cut int. thin slices claret "' ^"'"^ fat- Put a laye^r of norkTn/ ^^r^'" ^'■°'° 'be then, one of r,r,t,V ^ '"'° the soup not • onions, more S an/sT^''"''' o°«*f ^^b.' " «.twA. lu Cover aii w«a... .< ^'o** •-'♦-'uiiJi' Line the tnrl^n\.)lr^'S^^^*^^^°»r pour on the boiling milk of "• crackers; m boiling water uftnth; ?d''i '^^- *"'•««'' i Just before taking" in o m *'^^'" '^ ^°oe- I Boil one minute, ind po'Lr ou " ' P^''-^'^^- * 180 AUOU8T. Omelette with Gravy. 6 or 8 eggs ; i tablespcHjnful of cream ; i -scant cup of gravy left from o'- made of the remains of yesterday's chickens , butter for frying, Put a j[ood piece of butter in a frying-pan, and when it hisses, pour in the beaten eggs. Shake and loosen them as they form ; fold over in the middle ; invert thf? pan over a hot dish, and pour hot, savorj gravy around it. Boiled Corn. See Sunday of First Week in August. Potato Salad. See Sunday of First Week in August. Peach Batter I'udding. 12 rich ripe peaches, pared, but not stoned; I quart of milk ; about to tablespoonfuls of prepared flour : 5 beaten eggs ; i table- spoonful melted butter ; i saltspoonful of salt. Set the ueaches closely together in a but- tered pudding-dish ; strew with sugar, and pour over them a batter made of the ingre- dients, above named. THIRD WEEK. SATURDAY. white mock tubtlk soup. oajlf'8 liver and bacon. biubaded eqq-plant. oobn and tomatoes. made mustard. stkino-beamb. nutmea melons and pkaohes. White Mock Turtle Soup. I calfs head, cleaned with the skin on ; ^ lb. lean ham, cut into strips ; i carrot ; i onion ; i turnip ; bunch of sweet herbs ; 4 tablespoonfuls of flour and the same of but- ter ; I cup of milk ; 6 quarts of water ; pep- per and salt. Boil the head in the water with the ham, onion, turnip, and carrot sliced, and the chopped herbs. Cover, and stew slowly un- til tne bones fall from the meat. Take out the head ; return the bones to the soup. Divide the meat into two portions ; set by one to cool for present use ; put the other, highly seasoned, into a large bowl, and strain half the .stock over it. When cool, 83t on the ice for to-morrow. Chop the calTs ears, and the le: desirable parts of the meat reserved for to-aay, fine, and put back upon the bones in the soup. Boil gently half an hour. Meantime, put the butter into a frying-pan, and when hot. stir in the flour. It must not get at all brown. When it is again bubbling hot, stir in a cup- ful of the soup ; boil one minute, and pour it out to cool. Strain your soup ; stir in the cooled mixture boil up uul skim, when you have ..-vS( ued quite highly; put in three or ftu. handfuls of meat-dice cut up from the fat, gelatinous parts of the cold l.?ad; simmer to a boil; pour into the tureen, add the milk, boiling hot, and send to table. Calfs Liver and Bacon. 3 I' >■ of fresh liver; i lb. of streaked bacon , juice of a lemon ; i tablespoonful of flour, and the same of butter; pepper, salt, and onion. Soak the liver in cold water fifteen minutes ; wipe dry, and cut in strips an inch wide, and three long. Cut as many thinner strips of bacon, and fry these three minutes in their own fat ; take out and keep hot while you fry an onion -sliced— with the liver in the same fat. Salt, pep;>er, and dredge the liver in flour before it goes in. When it is done lay in two rows, the length of the dish, with a strip of bacon between each piece and the next. Strain the fat, and return to the pan with a cupful of hot water, the butter rubbed into the flour, and, when it has boiled up, the juice of a lemon. Pour over the liver. Pass mustard with this dish. ' Breaded FIgg-plant. Slice half an inch thick, and lay in salt and water one hour, with a heavy plate on top to keep them under. Then wipe dry, dip III tfi'aten egg, roll in cracker-crumbs, an ; y ■.\ hot lard or dripping. Drain. P': -i., 1 r: and salt them, and serve. String-Beans, Be ;>jably careful, as the season advances, to pi^r,; off the toughening fibres on both sides. Cut in short pieces; boil in hot salted water forty minutes, drain, pepper, salt, and butter. Corn and Tomatoes. 8 large tomatoes, pared and sliced thin ; 6 ears of corn, the grains shaved from the cob by successive strokes of a keen knife ; sugar, pepper, salt, and butter. Put corn and tomatoes together, and cook forty minutes. Season, and simmer ten minutes more. Pour out. Nutmeg Melons and Peaches. Halve the melons, take out the seeds, and put a piece of ice in each half. Pile the peaches in a fruit-dish, or basket, with green leaves between. FOURTH WRE^ SUNDAY CLEAR SOUP LARDED I.UCKfi. ' svcrn-rA.. STEWED SQUASH » SUCCOTASI "UUASH. BOILED POTATOES. PEACH ICE-CREAM. Clear Soup. in.T"'"' *^^ ^^^ '^™'" your soup-iellv nonr off fror/h""*^ '-^t ■n'il you L'„ 's't^ari with sTi and^f ■. .r "P.'^^ '^"^'- ; »'«-" onthelce Thpr •'" T"' '"d PUt back Sed iS /^fr^" ''S° ^''"^h has been dear 8e;;e ' '"^''' °"" ^°^'- ^hen Larded Ducks roast Rucks^ n, ^ '^""^ ''"'■'^"- "^If tv/o cun« f k' Pu ' °" '" ^ saucepan, wi»h crpofflvfrom"!'' '"^'^'^y abstraciinga a cho ,o4raTd^a\^,::ro7K. sle'w' the fa? fro "''r ""'•' ♦«"^«'-'- dish; take Succotash. aDint*of°f'^°''''T'*" 8''^'"« '^"foff; about Stewed Squash. Beat the squash to pieces 'in this in th; ' saucepan; season well and stir nnHi stiff and smooth as apple sauce th-^H^" upon crustless slices o'rfrirb^ead'" "'' Boiled Potatoes See Saturday, Second Week in August. Peach Ice-Cream. I quart of rich milW ar^ •.- •- - Ze"!!!!_^'^^-«^NnAY~MONDAY. 181 ipJ^>ttr?S,?^;°'J'':Jf- for sugar before they go in ^* "'^'" '" FOURTH WEEK_^ MONDAY. A KKDLRA- SOFP BI.On.ErHAM'' " °"'''^' *•"''' *'^'-«-^- STEWED ONIONS tHOPPKD POTATOES. WATERMELOXS AND PBAH A Medley Sour Cut up the cold calf's hf.« .i. mains of it set bv for tL ! / -^^ '^ w.Ch th. skeleton of yo" ' oS. % ^} ■eW// 'VJ WJ^ 'Y // /. /APPLIED A _£ IIVMGE . Inc a= 1653 East Main Street =--; Rochester, NY 14609 USA ^ Phone: 716/482-0300 ^ Fax: 716/266-5989 © 1993, Applied Image, Inc., All Rights Reserved |\ i\^ '%\ 4^ 'f% ^ u \\ 4^ \!fS V) ^o^ 5^'^^^ ■^ 182 AUGUST. hours before you send them to table. Lav upon a large flat dish, and serve the pears in a fruit-disb or basket. FOURTH WEEK. TUESDAY. FABINA SOUP. HARICOT OF MUTTON. MOULDED POTATO. BAW TOMATOB8. BAKKD BEBBT DUMPMNOS. ICED TEA. Farina Soup. 2 lbs. of lean coarse beef; 2 lbs. of mut- ton-bones; I onion ; i grated carrot, and 1 grated turnip; bunch of herbs ; pepper and salt ; \ cup of farina, soaked two hours in a cup of milk ; 3 qts. of water. Crack the bones and chop the meat and onion. Put these on with the other vege- tables, the herbs, and water, and boil slow- ly three or four hours. Strain, cool, skim and Mason Put in the farina with a pinch of soda, and simmer half an hour. Haricot of Mutton. 3lbs. of lean mutton; i onion; i cup of gravy taken from your soup ; i dessertspoon- lul of tomato catsup ; i carrot ; i cup of green peas; r glass of sherry ; 2 spoonfuls of butter; browned flour for thickening the gravy ; pepper and salt. Cut the mutton into strips three inches long by one wide, and fry these, with the sliced onion, in the butter. Have ready the gravy in a saucepan, and put in the meat. Stew slowly nearly an hour. Then add the carrot, parboiled and sliced, and the peas. Stew twenty minutes; thicken the butter used for frying with browned flour, add pep- per, salt and the catsup ; pour into the stew, and cook three minutes. Add the wine ; boil up. and serve in a deep dish. Moulded Potato. Mash the potato smooth, working in a lit- tle milk, butter, and salt. Grease a pud- dmg-mould ; press the potato in firmly, and turn out upon a hot dish. Raw Tomatoes. See Friday of First Week in August. Baked Berry Dumpling.s. I quart of prepared flour; 2^ tablespoon- fnls of lard and butter mixed ; 2 cups of milk, or enough to make a soft dough. Roll oht a quarter of an inch thick ; cut into oblong pieces, rounded at the corners. Put blackberries or huckleberries in the rniHHlA crvr>irtl*ljik ■■•■At. ■ • • edges together, pinching them 10 keep them from parting. Put into the oven with the joined edges downward, and bake forty minutes. Glaze with butter just before taking them up. FOURTH WEEK. WEDNESDAY. >' BQUIBRBL SOUP. PRICABSEED CHICKEN. BOILED BIOK. SCALLOPED tomatoes. LIMA BBANS. FBUIT. iced coffek, and elltt-'s oakr. Squirrel Soup. 2 large fine gray squirrels, skinned, clean- ed and cut up; i lb. lean corned ham. cut luto dice ; i onion ; 2 blades of mace ; a little cayenne ; juice of a lemon ; browned flour ; 3 quarts of cold water ; dripping ; 2 tablespoonfuls of butter. Fry squirrel and onion in the dripping to a light brown. Drain off^ the fat and put them into the soup-pot with the water, ham, and mace. Cover closely, and stew until the meat is in rags, and the water reduced one-third. Strain, cool, and skim ; season and put over the fire. When it boils, skim well, and stir in the butter, cut up in brown- ed flour. When it has thickened, add the lemon-juice and serve. Fricasseed Chicken. Clean, wash and cut up a pair of full- grown chickens. Wash, but do not soak. Put into a pot with half a pound of fat salt pork, cut very thin, and enough cold water to cover them. Heat very slowly, and cook until tender. When done add a chopped onion, with chopped parsley and pepper. Cover again, and five minutes later, stir in a great tablespoonful of butitr tolled in flour. Heat in another saucepan a cup of milk ; add two beaten eggs; boil one minute. Arrange the chioken upon a dish ; strain the gravy ; stir in the milk and eggs, and without putting again over the fire, pour over the fowls. Boiled Rice. Wash well in several waters. Strain a half cupful of your chicken gravy with an equal quantity of soup ; add a little boiling water, and put on with the rice in a farina- kettle. When it is quite soft, and has absorbed all the broth, salt it. and stir in a little boiling milk in which has been melted a teaspoonful of butter, and a little minced parsley. Turn into a hot dish, when it has soaked up the milk, and pass grated cheese v^ith it. SCALLOPED lOMAruHS, Pare and slice fine ripe tomatoes. Put into a bB^'•.';»h with altemate layers of buttered bread-crumbs. Season each stratum of tomato with pepper, salt and sugar bS covered, until very hot-then, brown ThI uppermost layer should be of crumbs. Lima Beans. See Wednesday. First Week in August. Fruit. Dispose CO the best advantage in baskets or d,s{.es. with a garnishing of green leaves Iced Coffee and Ellies Cake Com"'* ';^^''"- ScLpTs^to. ?T pie 3° 6 '" '" ^"^ Household SerIes!" FOURTH WEEK—THURSDAY. 183 FOURTH WEEK__ THURSDAY. HAM AND VEAL SOMP beefsteak pudding. stuffId EGG-PLANT MASHED POTATOES^ SUMMER SALAD peach trifle. Ham and Veal Soup. winltf' °^^■*" ham-that near the hock Tclrro;:^",' '"*° "'"PI- ^^ ^^'- °f '«an ved : r.KK ^ -u °"'°°^ ■ ^ '^'ade of mace • + of a cabbage heart, minced and parbliled 2 lemons; pepper: 4 quarts of ^wa^r'^' tablespoonful of flour wet up in cold waier cook for^n.;^'h'' '^°^^^'^ vegetables and off the f»[ TK °""- ?J''^'"' ^°o'' and take ?hr.l uK^^^ vegetables should be oulned hii?"^^ the colander. Return to tSefc soned with pepper, stir in the flour • boil three minutes, and pour out. ' Bebpstkak Pudding. flour 'iih^™T**?''= I quart of prepared flour, i lb. powdered suet, chopped with the ley 'iSr' ""iiif "«ry little'^inced pa?s cooled and skimmed *"" "^« «°"P. mi^^efwrth^Tiiti'trterss'^f- S'- '"ZnT^'r '^^'^^^i^om of thJ rsteadv ff »"'°J~'''"« ^^t^"- and cook at fi- fif ^'*°^''.**° '"O"" and a quarter Un t.e the cloth, invert the bowl w1?h cire over' at'Llf'' • '"™ °"' *''« P"dding, and serve Stuffed Eoo-Plant. Parboil for ten minutes. Slit down the side, and take out the seeds. Pron onen t hf cut with a bit of clean wood, and uTL salt and water for one hour. Stuff with ^a force meat of crumbs, fat salt pork, sa ? LpSr" T""^^^ parsley, and a bit of onion'^'^U chopped. Moisten with a good gravy Wind cm clS^^n"; I^l «««-P'-t. tHee^Se weak broth ii ';a'<«' P."« ng a cupful of weaK broth in the dripping-pan. Baste tteSt'hf ^"'- ^'i^ b'utter'and water teraMS. f^T''- .^^'*« twice with butl dish add f '' »h ^^ ^^^"P'""* '" ^ '^^^P butterrnlln ;„ fl ^'""y / tablespoonful oV two or /irf fl°»'-''f°d, when this boils, T^^ . u -, '^^^ spoonfuls of milk or cream Just boil, and pour upon the egg-plant Mashed Potatoes. ^yhip boiled potatoes iight with a fork •' beat m milk, butter and salt, and heap like rock-work upon a hot dish. '^ Summer Salad. ™-f**^' of lettuce; a handful of water- cresses , 5 very tender radishes, scraped and cut up; i cucumber, pared, laid infce IT 2° teTsDoon^f *?^° f 4^ ■■ 3 h-d-boi "d elf'. ' of i!uP°''"^"'^ °f ^Ji'te sugar, and i, eacjj, of salt, pepper, and made mustard- a jablespoonfulsof salad oil. and 6 o?ie aplstew?,?.'';K*'''rPr''' ^"'^ -nustard.to and work n Th°.n .^°""'' *^^ ^^'''^ ^n^. ana work m. Then whip in, very graduallv ip neatlfin t"'?^^ T -K^ta^Eucu't up neatly, m a salad bowl and sirni„ f k. '^rT^T' *t- Garnish wi*h the whites tSm^'fl^ "°"°^ *° ^ chain w?th anas turtium flower in every two or three links P«AOH Tbhxe. thin-^T^^^^'^^'r^^^'^^ *"d sliced very tnm, r package Coxe's gelatine- 2 cun« water, i cup of rich, sweet cream with a into a bowl; cover and fet stand an hinr Then pour on the boiling water- ^Hran^ ^at iq^u'lckTy^^^^^^^^^^^^^ :&i'^.".!f™;.. 't 'should t''gSg,\*J,« -ouids^ton'^e:!^,, Sir "'*"** 184 AUGUST. FOURTH WEEK. FRIDAY cauliflower soup, vhthout meat. fillets of halibut, with potatoes, beef'd tongue, with peas, green corn pudding raw cucumbers. melons, peaches, and pears. Cauliflower Soup, without Meat. I fine cauliflower ; 2 tablespoonfuls of butter rolled in i of flour; i onion ; bunch of parsley ; 2 blades of mace ; 2 quarts of water; 2 cups of milk; pepper and silt; a pinch of soda in the milk. Cut the cauliflower into bunches, reserv- ing about a cupful of small clusters to put whole into the soup. Chop the rest, also the onion and herbs, and put on in the water, with the mace. Cook an hour, and rub through a colander. Return the puree. thus obtained, to the pot, and season with pepper and salt. As it boils, stir in the whole clusters, previously boiled tender in hot, salted water, and left to cool. When the soup is again hot. put in the floured butter; stir until this has thickened ; pour into the tureen, and add the boiling milk. Pass sliced lemon and cream crackers with it. Fillets of Halibut, with Potatoes. 3jbs- of halibut, cut into strips three inches long, one wide, and three-quarters of an inch thick ; 3 tablespoonfuls of butter ■ pepper; salt; i teaspoonful of anchovy paste ; a pinch of cayenne ; a little boiling water; juice of a lemon. Lay the slices of fish in salt and water for half an hour. Wipe them dry. Hcve ready the butter in a saucepan, with pepper and salt. When it is hot, put in the pieces of fish, and cook gently, without brownine until tender. ^' Meanwhile, cut some potatoes round with your "gouge," or, if you have'none. into neat squares ; parboil and drain them, and simmer ten minutes in enough hot milk to cover them ; then stir in a lump of butter • season with pepper Ptid salt. Cook five minutes; drain the liquid into another saucepan, and keep the potatoes hot. Lay the fish in order upon a hot di.sh, the pota- toes around it, and set over hot water, while you thicken the milk in which the potatoes were boiled (never omitting the pinch of soda>;. with a little flour. Boil up, add the butter used for cooking the fish, and the anchovy sauce. Sqeeze a Small lemon over the fish, and nour on the hot sauca. Beef's Tongue with Green Peas. Parboil a corned tongue. Take it f.c- 1 the water, trim oflf the root and pare uway the skin. " Put into a broad saucepan with a cup of yesterday's soup, half a minced onion, a teaspoonful of sugar, a little parsley and pepper. Cover, and cook slowly one hour or until tender. Slice round, and lay upon a hot dish. Heap each slice with a great spoonful of green peas boiled in hot salted water, drained well, and seasoned with butter, salt, and pepper. Strain the gravy, add a little of the water in which the tongue was boiled, a small spoonful of made mustard— French mustard if you have it— the juice of half a lemon, and thicken with browned flour. Boil up and serve in a boat. Green Corn Pudding. See Friday of First Week in August. Raw Cucumbers, Pare, lay in ice-water one hour ; slice, and pile upon pounded ice in a glass dish, passing the condiments witli them. Melons, Peaches, and Pears. ) Serve the melons upon flat dishes; the peaches and pears in fruit-salvers or in fancy baskets, with green leaves and flowers dis- posed tastefully among them. All would be the more refreshing for having lain in the ice-box or refr.gerator awhile. FOURTH WEEK. SATURDAY. beef stock soup. boiled ham. onion tomato soup. .squash au gratin. stripped potatoes. Nvhole peach pie. Beef Stock Soup. 5 lbs. of beef, and as many of bones; 2 carrots ; 2 onions, sliced and fried in drip- ping; 2 turnips ; buncL of herbs ; 7 quarts of water; 2 teaspoonful s essence of celery, or 3 stalk 5 of the green plant, with the tops cut oflf; pepper and salt ; dice of fried bread ; i large spoonful of tomato catsup. Cut up the meat, and chop the vegetables. Put with the herbs and cracked bones into a pot, and pour on two quarts of water. Heat slowly, and after it has boiled one hour, skim well, and add the other five quarts— also cold. Cook steadily four or five hours longer, then strain, rubbing the vegetables to pieces. There should be at least five quarts of liquid. If, in the boiling, it has lost too much, you should have replenished the pot with boiling water. Take out two quarts for to-dav's soup. Return meat and bones to the fire, and pour the rest of the soup over them with another quart of cold water. Cover very closely and simmer at J:^^[^!^_^^^^K~8ATI^^ FIrtST WEEK-SUNDAY. SATURDAY. the back of the range two hotrs longer. Then set away in an earthenware vessel, having seasoned it. and when cold, put on Sed^y" * "°"' *''''" '"adesoup-stockfor ofPA^%K°'^'°" ^^^* ""* ^°'' *°-*^»^ ■■ take ^In /^t--'*^'*'" ""«* '■e-heat it. Boil gently and skim well. Stir in the catsup, and t''hetu?een. '^"''^ ^''""^ ^'''^'^y P"' '""^ Boiled Ham. Wash a ham thoroughly, scrubbing off all the rusty parts with the dust. Put on in plenty of cold water, and boil twenty minutes r«; b- ^f possible, do this on Friday, and do Th.t»" "r/'i "^[^"^^'y ""^'^ o° Saturday Jn^ !u *,'" '^•"' ^^ ^hite and prettily pitted and the skin leave it easily Twist Yrilled slices P""'*'^- ^^""^^ '■" »hin Onion Tomato Sauce. „J, ^"^'■fVf "P^ tomatoes ; i onion, chop- ped , I tablespoonfu! of chopped parslev ■ tUr^iTS^, ^"«f ; P«PP/ and^'Srto jMte. I tablespoonful of butter rolled in u,i!jf«t*''**?"'^V°"'*°'^ «''ce thin. Stew thrnVat ^^".''^'^ ^" ^cur ; then pulp through a colander ; return to the saucepan in S«^ '^,^"""%="''^ *hen again hot. stir n the parsley and floured butter. Boil gent- ly three minutes. • * Squa.sh au Gratin. wa?e? *r1!?^''' "V"'"^' P'"^^^'''* o"t the water. Beat up with a good bit of butter ^ason with pepper and'^saU; finally whTr rawTL°'p''''^*^^^"*P°°"f"'« °f milk and a raw egg Pour into a buttered pudding-dish strew thickly with fine crumbs and bake n a quick oven to a light brown. Stripped Potatoes. strfn? T.^ •"•* P°t«t°" lengthwise into strips. Loy in ice-water half an hour. Dry between two clean towels, and fry to .^ pale brown m hot, salted lard. Shake in a heated fn^"*^^- \?,^^^' *hem of the fat, and u m into a dish lined with a napkin. Whole Peach Pie. »t,ntr"£f P^^"''^^ '^'^hout removing the stones. Have your pie-dishes ready lined with a good paste, fill with the peVhes crust. Bake m a steady oven. Sift suear over.t,and eat fresh, with cream poX ^yva cacn slice. 185 SEPTEMBER. FIRST WEEK. SUNDAY. VERMICELLI SOUP. ROAST BEEF AND BROWNED POTATOES FRIED EGG-PLANT. BOILED GREEN CORN^^ r^w TOMATOES. NARCLSSUS BLANC-MANGE ICED COFFEE And SLICED CAKE. Vermicelli Soup. Take the fat from the top of your soud- stock; dip out rathermore than half AcFd retu™ tr^,'"'- ^ '° 't' ""''='' remains, and return to the ice. Should the weather be verv warm it will hi wise to heat aU to b^t&er. and then divide, return ng, he smaller portion to the ice. Warm the stock desipecrfor to-day with the remains ofyes terdays tomato sauce; and when it begins Put back over the fire. nnC. take off all th« scum that rises in ten m.uutes' boU Then IT.Z^ 1*=^?* ''"P''"' °f vermicelli', which has been broken up small, boiled five m n- utes in very hot water, and drained. Simmer five minutes, and pour out. •^""■ner Ro.sT Beef and Browned Potatoes. nn?!''®^ 'L^"*''y P^''*^ °^ the beef cut away and such bones removed as will injure the shape, or embarrass the carver. Put hi h^nin^ " ^ ''"PP'nK-Pan. throw a cupful of boiling water oyer it. and roast ten minutes per pound, basting x-.ry often and copiously! ust before taking it up. dredge with flour and baste once with butter. After disS Dan fnH ,i' 5 ^vaterrput it into a sauce- pan, and thicken with browned flour Pen- per, and serve after a brief boil. ^ Bkowned Potatoes. Boil, and strip off the skins of laree fair potatoes Half an hour before you Se up he meat pour off the fat from the gravv^ lay your potatoes in the dripping-pan and cook brown basting frequently. Lay ^teul the meat when dished. ^ Fried EoG-rLANT. Slice half an inch thick, and lay in salt water one hour, with a heavy plate on top to keep under the water. Pare each s^frL Make a batter of two eggs, a cu^ of m^? a ittle salt and flour for thin batter. Wipe the egg-plant perfectly dry ; dip each slic- n«in° ??"*'!; *"'" ^'y '» hot dripping: Dram well, and serve on a heated flat dish. Boiled Green Corn. corn. Turn this down, and pick off the silk 186 BEPTBMfiBR. from the grains. Replace the husk, tie a thread about it to keep it smooth, and cook the corn from thirty to forty minutes, ac- cording to size and age. Pull oflf the husk ; break the stalk close to the ear, and serve, M^rapped in a napkin. Raw Tomatoes. Pare and slice ; put into a salad dish, and dress as follows : Rub one teaspoonful of sugar, and half as much each of pepper, salt, and French or other made mustard, smooth with two tablespoonfuls of salad-oil. Beat in, a little at a time, five tablespoonfuls of vinegar, and half a teaspoonful extract of celery. Pour over the tomatoes, and set on ice until wanted. Narcissus Blanc-Mange. I qu; . t of milk; i package Cooper's gela- tine, soaked in 2 cups of cold water ; yolks ot 4 eggs, beaten light ; 2 cups white sugar ; I large cup of sweet cream, whipped with a little powdered sugar, and flavored with vanilla ; roae water for the blanc-mange. Heat the milk to scalding. Stir in the sugar and gelatine, and when these are dis- solved, beat in the yolks, and cook two mmutes. Turn out into a shallow dish to cool. When it begins to form. put. a few spoonfuls at a time, into a bowl, and whip vigorously, flavoring with rose-water. When it is a yellow sponge, put into a wst mould, with a cylinder in the centre. Do this on Saturday. On Sunday turn into a dish, and fill the whole in the middle with whipped cream, just churned. Lay more whipped cream about the base. Like all other preparations of gelatine, this should be kept upon ice until you are ready to use ICKD GOFFRE AND SlICKD CakK. Make coffee at break .ast-time. It should be very strong. While hot add one-fourth as much boiling milk. When cool put on ice, and serve with more ice in the tum- blers. Send around a basket of cake with it. FIRST WEEK. MONDAY. UAH AND BOO SOUP. BRAISED LARDED BEEr. • OHOPPBD POTATOES AND CORN. 0U0UMBBB8 AMD ONION SALAD. STEWBD SQUASH. PBACHES AND CBEAM. Ham and Eoa Soup. A ham-bone broken to bits ; i quart of cold water ; 3 pints ot good stock ; as many poached eggs as you have people at the table ; a little pepper ; i cup of rice. Boil yo^T ham-bone in a quart of water until the liquid is reduced one-half. Strain off the stock fvom the meat and bones in the jar or bowl ; add the ham broth and half a cup of well-soaked rice. Simmer until this is soft, skimming often, and pour into the tureen. Lay the poached eggs, neatly trimmed, round upon the top. Bbaisbd Larded Bebf. Lard yesterday's cold roast with strips of fat salt pork ; lay in a ! oad saucepan ; half cover with gravy, ana strew minced onion over it. Cover closely and stew slowly at back of the range one hour. Dish the meat ; boil down the gravy fast for a few minutes, and pour over it. Chopped Potatoes and Corn. Split each row of grain upon cobs of cold boiled corn, and cut them off clean. Add twice as much chopped cold boiled potatoes. Have a little good dripping hot in a frying- pan. Put in potatoes and corn and stir until very hot, but do not let them brown. Serve in a deep dish. Cucumber and Onion Salad. Pare the cucumbers and lay in ice-water one hour. Do the same with the onions in another bowl. Then slice them in the pro- portion of one onion to three large cucum- bers, and arrange iu a salad-bowl, and season with vinegar, pepper, and salt. Stewed Squash. Pare,^uarter and boil the squash in hot salted water. Drain, mash very smooth, and put back over the fire with a few spoon- fuls of milk, a little chopped parsley, and a good lump of butter, rolled in flour. Stew five minutes, after the boil begins, stirring well from the bottom most of the time. Pour into a deep dish. Peaches and Cream. See Wednesday of First Week in August. FIRST WEEK. TUESDAY. A HASH SOUP. KIDNEYS SAUTES WITH WINE. BAKED OMELETTE AUX FINES HERBBS. STRING BEANS. CAULIFLOWER AU ORATIM. SYLLABUB AND MAT'S CAKE. A Hash Soup. The remains of your roast beef— bones cracked, and meat, skin, etc., chopped ; 6 potatoes, boiled and mashed ; buuch of , — ^i-t — —J - .^..*-,.j ,^tit^,-ti, 3alt emu pepper ; 3 quarts of water ; 2 tablespoonfuls of butter, rolled in flour ; i tablespoonful of walnut catsup. i quart of water •ne-half. Strain at and bones in ham broth and I rice. Simmer often, and pour poached eggs, the top. Bkbf. 3t with strips of saucepan ; half I minced onion stew slowly at our. Dish the fast for a few SIX) Corn. on cobs of cold )£f clean. Add boiled potatoes, hot in a frying- corn and stir St them brown. r Salad. lay in ice-water h the onions in lem in the pro- e large cucum- alad-bowl, and and salt. : squash in hot very smooth, th a few spoon- parsley, and a in flour. Stew begins, stirring t of the time. lAH. i^eek in August. TUESDAY. : WINE. BS HKBBKS. \rER AD OBATIM. CAKE. It beef — bones :., chopped ; 6 !d ; bunch of tablespoonfuls iblespoonfui of _FrR8T WEEK— TUESDAY— WEDNESDAY. 0,0^0. A '"^^*' ''°"®^" ^^^^^' onion, and water, and simmer two hours, until the nourishment is all drawn from them. Strain through a colander, and .season. When it afer boiling one minute, the catsup. Pour into the tureen. If you have any soup lef[ from yesterday, you may add it to this, when the potatoes go in. Kidneys Sadtes with Wine. Cut the kidneys into thin slices, and cook ten minutes in a little dripping in a frying- pan. Take out and lay lijon a hot-water dish covering closely. Add to the dripping n he pan a little gravy-beef will do. or a m le of your soup ; season with a chopped onion parsley, salt and pepper, and thicken with browned ftour. Boil up ; add a glass ofgoodwineand the juice of half a lemon Pour upon the kidneys, and set in boilir"^ ♦^n?' .k'"'""*^"; If kidneys are cooked too long they toughen. Baked Omelette aux Fines Hkrbes. AiL^f^V * *^"P °^ ""'"* 'n wl^'ch has been «aci rMM^'"" *?7oonfn> of corn- starch, 1 tablespoonfu' minced herbs- pepper and salt ; butter and union. ' thfmiii, i"''*' ''^'■y- '™°°'^- «nd whip in P,f»T n*''^" ^\'\ "i '^^ frothed whites, r .K 't'^'fPoonful of butter in a round rather shallow bake-pan; add the chopped «non r"^ ^ ''"'* '^"^'y •"'■"'=ed onion. Set upon the upper grating of the oven until it begins to simmer. Pour in the omelette and brown2J"p'^ "°^'' ^\^^' ^"d delicately browned. Run a sharp knife quickly around the edge and invert the dish upon a hot r rle'In S""' I'T. ''^''"'^'^»' '^ presentabl°e serve in U. Eat at once, as it soon falls. String-Beans. Cut off both ends, and pare the strings from both sides. Cut into short pieces and ln°.'«u""^'"'°"^^^' "^ ""»*' tender Tn boil ing salt water. Drain, season with pepper salt and butter, and serve in a deep dish. Cauliflower au Gratin. Cook a cauliflower-tied up in a net-in boiling salt water, fifteen mfnutes. DraiL clip into srnall clusters, and lay in a ston": china or block-tin dish. Pour a cup of drawn butter over it; strew thickly with fine crumbs and brown upon the upper grating of a brisk oven. '^ SyLLABUB AND May's CakE. Whip a pint of cream to a stiff froth .v youi syilabub-churn. sweetening as 'y'ou eo on w.th half a cup of powdered "^sugf,^ When it 18- a snowy mass upon the sieve upon which you have laid it as it rises, beat ^18T in a glafts of wine. Set upon ice until wanted, then fill into glasses. May's Cake. Please consult •■ Breakfast. Luncheom AND Tea. page 338. FIRST WEEK. WEDNESDAY. ATRSaiBE BBOTH. CHICIENS A LA FRANCAISE. SUCCOTASH. SWEET POTATOES. APPLE SAUCE. blackbebkt sbobtoake, hot. Atrsbibe Bboth. Knuckle of veal— well cracked-about a hnn'K^ onions; Jib. of lean ham ; 2 turnips* bunch of parsley ; i scant cup of barley soaked two hours in a little milk. Piit on meat, bones, and barley, and stew slowly in a gallon of water three hours, t hen add the vegetables, cut into neat dice parboiled, and left to cool. Cook gently one hour and a half. Strain without pressing. Pick out the meat and bones, and Kr!!!l^" *? A ® soup-pot with three pints of broth. Add a quart cf cold water; cook covered, one hour more, and season well lurn into ;i j.u or bowl, and when cold set on ice for to-morrow's soup. Cool that meant for to^lay ; skim, season, and put over the fire with the barley and vegetables tureen " *° *'°''' P"""" '"'° ^^^ Chickens a la Francaise. Boil, and then blanch a sweetbread by dropping It into cold water. Then chop mix with the pounded boiled livers of the chickens, and one-sixth as much bread- crumbs as you have meat. Season. Have ready, cleaned and washed, a pair of nice chickens. Fill with this force-meat. Cover the breasts and sides with thin slices of fat salt pork; put into a dripping-pan; pour about them a large cupful of boiling water — _ — ...w„. a loig^ v.upiui 01 oouinc and roast-basting often-one hour. Take off the pork ; lay it in the gravy, and dredge the fowls with fioui. As this browns, baste well, with butter once, three times with gravy. Tajce up and keep hot while you strain; cool, skim and thicken the gravy. Have ready cook«d a cup of rice measured when raw-which has been boiled in the water used for cooking the sweetbread and livers then seasoned. Make a broad Hat-topped mound of it upon a dish ; lay the chickens on it. and nnnr a if^tu .^t .k^ „. over them. Serve tlie res~t in'a'biiaV." ° Succotash. fi,^"' Ik® oorn from eight or ten cobs ; mix this with one-third the quantity of Lima « 188 SEPTEMBER. beans, and cook one hour in juBt enough water to cover them. Drain off most of the water; add a cupful of milk, with a pinch of soda stirred in. When this boils, stir in a great spoonful of butter rolled in flour ; season with pepper and salt, and simmer ten minutes longer. Sweet Potatoes. Select those of uniform size ; parboil them, with the skins on. Peel and lay in a baking-pan. Bake until soft to the grasp, glazing with butter just before you take them up. Apple Sauce. Peel and slice juicy tart apples, and stew with just enough water to keep them from burning, until broken to pieces. Stir deepl- and well, often. Beat a good lump of butter into them while hot, sweeten abun- dantly, and season with nutmeg. Mash and beat all the lumps to smoothness, or take them out. Blackberry Shortcake — Hot. 2 quarts of sifted flour ; 3 tablespoonfuls of butter, and 2 of lard ; 2^ cups of butter- milk, or sour, thick milk ; yolks of 2 eggs, beaten light; 1 teaspoonful of soda, dis- solved in hot water, and the same quantity of salt. Rub the shortening into the salted flour. Add beaten yolks and soda to the milk, and make out the paste quickly. Roll into two sheets— that intended for the upper crust half an inch thick, the lower, rather thinner. Lay the batter in a well greased baking-pan ; cover thickly with the berries ; sugar them ; put on the top crust, and bake about twenty-five minutes to a nice brown. Cut ipto squares and eat —splitting these open — with sugar and butter. FIRST WEEK. THURSDAY. TOMATO BOUP. BOILED LEG OP MUTTON WITH OaPEB 8AO0E. MARHED POTATOES. STEWED EOO-PLAMT. LIMA BEAMS. PEACH FBITTBB8. 'R)MATo Soup, Peel and slice twelve large tomatoes, and stew twenty minutes. Rub through a col- ander to a pulp ; season this with pepper, salt, and sugar. Take the fat from the top of your cold soup-stock, and put the latter over the fire. Simmer half nfi hour ; strain out meat and bones. Boil and skim three minutes, and add the tpmato sauce. Cook gently ten minutes ; stir in a tablespoonful given) of corn-starch wet with cold water, oil up and pour out. Boiled Leg of Mutton. Cook in plenty of hot salted water, allow- ing twelve minutes to the pound. Take out when done, wipe carefully ; dish, and rub all over with butter. Serve with caper sauce. Caper Sauce. Take a cupful of the liquor in which the meat has been boiled. Put on in a sauce- pan ; boil and skim for a moment ; stir in two tablespoonfuls of butter rubbed into a heaping teaspoonful of flour. Stir over the fire five minutes, add the juice of a lemon, pepper, and two dozen pickled capers- or, if you ha\ie not these, pickled nasturtium seed. Send lo table in a boat. Save the rest of the pot-liquor for soup. Mashed Potatoes. Prepare as usual, whipping light with a fork, and heaping upon a hot dish. Stewed Egg-plant. Soak and stuff as directed on Thursdav, Fourth Week in August, but instead of baking it, put on in a cupful of your soup- stock, and stew, closely covered, one hour, or until very tender. Take up and keep hot in a deep dish. Stir in a lump of butter rolled in flour into the gravy ; boil up and pour over the egg-plant. Lima Beans. Shell, and cook about forty minutes in boiling, salted water. Drain, pepper, salt and stir in a good lump of butter when dished. Peach Fritters. I quart of flour ; i cup of milk ; J cup of yeast; a tablespoonfuls of sugar; 4 eggs; 2 tablespoonfuls of butter ; a little salt ; ripe, freestone peaches, pared and stoned. Sift the flour into a bowl ; work in milk and yeast, and let it rise five or six hours. Then, beat eggs and sugar light with butter, salt, and stir into the risen dough. Knead faithfully with your hands. Pull off bits nearly as large as an egg. Flatten and put in the centre of each a peach (pared), from which the stones has been slipped out through a slit in one side. Close the dough over it ; make into a round ball, and lay upon a floured pan for the second rising. The balls must not touch each other. In an hour they should be light. Fry as you would doughnuts, but more slowly. Drain in a colander, and eat hot with brandy- sauce. m with cold water. Button. Ited water, allow- ound. Take out y ; dish, and rub erve with caper :b. uor in which the 'ut on in a sauce- moment ; stir in ter rubbed into a ir. Stir over the juice of a lemon, ikled capers— or, :kled nasturtium boat. Save the 3up. TOES. ing light with a ot dish. LANT. ted on Thursday, but instead of ul of your soup- k^ered, one hour, up and keep hot I lump of butter vy; boil up and forty minutes in ain, pepper, salt of butter when :rs. ' milk ; } cup of sugar ; 4 eggs ; a little salt ; ripe, d stoned. 1 ; work in milk ve or six hours, ight with butter, dough, Knead i. Pull off bits Flatten and put h (pared), from en slipped out Close the dough d ball, and lay : second rising, each other. In it. Fry as you slowly. Drain t with brandy- FIBST WEBK~FBIDAY--8ATUBDAY. FIRST WEEK. 189 FRIDAY. FISH SOUP. MUTTON BATTER PUDDING. STEWED TOMATOES AND CORN CREAM POTATOES. PICKLETTE. APPLE CAKB WITH CREAM. iced copfbe. Fish Soup. 2 quarts of broth ; 2 lbs. of halibut, rock or other white fish ; 2 onions ; salt and fo/frylng.'"'" °' *""'' " '^'"°° • 'l^PP'^S Cut the fish into neat strips ; take out the bones. Remove the fat from the cold pot- liquor set by yestsrday, put in the fish-bones, and put on to stew down. Fry the sliced onions ; drain from the fat ; lay in the bottom ofyoursouppot; put the fish upon them • hour Take out the fish, dredge each piece with flour, and return to the kettle. Cover with two quarts of the strained stock, and cook slowly, half an hour. Add cayenne and lemon, and pour out. Mutton Batter Pudding. 2 cups of milk ; i large cupful of flour 2 eggs; neat squares of cold mutton, freed melted butter, heated with tomato catsup T ul'^Jt^ * ^^"^^ °[ ^^^ '"'•''• ^Kgs and flour. Lay the meat in the melted butter, pepper f^L V /I""!' ^ P"dding-dish ; pour in a ^v A *n^ •'?"^''' ♦^^^ add the meat TXlu^f}^ '" the butter; pour in the rest of the batter, and bake one hour in a steady oven. Serve at once. Stewed Tomatoes and Corn. Pare and slice sii large tomatoes and one soiall onion Cut the corn from four cobs mix up well together, and stew half an hour' Season with pepper, salt and butter, stew again ten minutes, and pour out. Cream Potatoes. Pare and cut the potatoes into small squares or rounds. Cook twenty minutes in boiling water, a little salt. Turn this oflf; add a cupful of milk ; and when this bubbles up a tablespoonful of butter with a tea- sDoonful of v,,ater wet up with cold milk also, a little chopped pars^fy. Simmer five minutes and pour out Apple Cake with Cream. 2 runs «^f r«^*«.^A-^j . . r,»;-.^~£ ,— -^.csct^ =uf;ai i 3 cups of pre- pared flour ; i cup of corn-starch, wet with a little milk ; J cup of butter creamed with the sugar; i cup of sweet milk ; the whites of SIX eggs, whipped stiflF. Add the milk to the creamed butter and sugar ; the corn-starch, then the flour and whites alternately. Bake in jelly-cake tins Filling. 3 tart, well-flavored apples, grated; yolks (if 2 beaten eggs; 1 cup of sugar; i lemon juice, and half the grated rind Beat yolks, sugar, and lemon together. Cerate the apples directly into this mixture Put into a custard-kettle, with boiling water outside of It, and stir to a boil. When cold, put between the cakes. Eat fresh with cream. Iced Coffee. See Sunday of this Week. FIRST WEEK. SATURDAY. WHITE STOCK SOUP. MOCK QUAILS. KIDNEY-BEANS. CORN FRITTERS. POTATOES A LA LTONNAISE. CABINET PUDDING. White Stock Soup. 6 lbs. knuckle of veal; i lb. lean bacon; 2 tablespoonfuls of butter rubbed in i of flour ; 2 onions ; 2 carrots ; 2 turnips ^ cloves stuck in an onion ; i blade of macel bunch of herbs; 6 quarts of water ; pepper and salt ; i cup of boiling milk, Cut up the meat and crack the bones, blice carrots, turnips, and one onion, leav- ing that with the cloves whole. Put on with mace, and all the herbs except the parsley, in two quarts of cold water. Bring to a slow boil ; take off the scum, as it rises and at the end of an hour's stewing, add the rest of the cold water— one gallon. Cover and cook steadily, always gently, four hours Strain off' the liquor, of which there should be about five quarts; rub the vegetables through the colander, and pick out bones and meat. Season these highly, and put as IS your Saturday custom, into a wide- mouthed jar, or a large bowl. Add to them three quarts of stock, well salted, and when cold, keep on ice. Cool to-day's stock ; re- move the fat ; season, put in chopped pars- ley, and put over the fire. Heat in a sauce- pan a cup of milk, stir in the floured butter- cook three minutes. When the soup has simmered ten minutes after the last boil and been carefully skimmed, pou' into the tureen, and pour in the hot. thickened milk. Mock Qoails. Cut slices about four inches square, and half an inch thick, from a leg of veal ; flatten with the side of a hatchet, arr^ dip -n beaten egg. Make a force-meat o< . cold boiled sweetbread, chopped fine, a iittle minced f> f SI 190 8BPTB1IBBB. fat pork or ham. a few oysters, also minced, and a seasoning of pepper, cloves, nutmeg, and a pinch of grated lemon-peel. Wet with oyster-liquor, and the juice of half a lemon. Spri^ad the slices with this, and roll each up tightly. Bind with soft thread, and lay in a broad saucepan. Half cover with broth borrowed from y>>ur soup, cooled and skimmed. Cover and stew slowly near- ly one hour. Make the remnants of the force-meat— adding i few bread-crumbs— into small balls. Roll in flour and set in the oven until browned. Five minutes be- fore you take up the meat, roll these in beaten yolk of egg, once and again, until thickly coated. Let them stand to cool while you take up the " quails."' Lay them upon a hot dish ; clip and gently withdraw the threads. Strain the gravy ; add a little boiling water ; thicken with browned flour ; stir in a spoonful of butter, and when it boils, drop in the " quail eggs." Simmer just one minute, and pour over the meat. Kidney-Beans. Shell ; cook in boiling salted water thirty minutes, or until tender; drain, dish, and season with pepper, butter and salt. Corn Fritters. 2 cups of grated com ; 2 eggs ; i cup of milk ; flour for thin batter ; a pinch of soda; salt; i tablespoonful melted butter. Mix and fry as you would griddle-cakes. Potatoes a la Lyonnaise. Parboil and chop some potatoes ; heat a little good dripping or butter in a frying- pan. Stir in half a minced onion, for every eight potatoes, with a teaspoonful of chopped parsley. When they have cooked one min- ute, add the potatoes, and stir until all are tender, but not browned. Drain, pepper, salt and dish. Cabinet Podding. 2 cups of prepared flour ; 3 tablespoonfuls of butter, creamed with the sugar ; 5 eggs ; 1 cup of sugar; i lb. raisins, seeded, and cut in three pieces each ; ^ cup of milk ; ^ lemon— juice and grated peel. Add the beaten yolks to the creamed but- ter and sugar ; then the milk and flour, al- ternately with the whites. Lastly, stir in the fruit, dredged with flour; pour into a buttered mould, and boil two hours and a half. Eat hot with liquid sauce. SECOND WEEK. SUNDAY. tapioca soup. roast ducks, stuffed tomatoes. cauliflower with sauce tartar*. sweet potatoes. MELONS, PEACHES, AND PEARS. BLACK COFFEE, CRACKERS AND CHEESE. Tapioca Soup. Take the fat from your soup-stock Dip out two quarts, add one large cup of boiling water, and strain into the soup- keftle. Heat to a slow boil ; skim careful- ly ; add half a cup of grained tapioca, soaked two hours in a littie cold water ; cook until this is clear ; put in what additional season- ing your taste demands, with a glass of wine, and a teaspoonful of celery essence and pour out. Roast Ducks. Put sage and onion in the stuffing for one ; make that intended for the other, of bread-crumbs, seasoned with pepper and salt, and wet up slightly with milk. Lay the ducks in the dripping-pan ; pour boiling water over them, and roast, basting often, until tender and brown. Dish ; take the fat from the gravy ; season, thicken with browned flour and boil up. Serve ia a gravy-boat. Stukfbd Tomatoes. Choose enough lar^e, smooth tomatoes to fill a shallow pudding-dish. Cut a slice from the top of each, scoop out the inside. Chop the pulp with a little cold meat, taken from your soup, a sprinkling of minced onion, and the grated corn from two cobs. Season with pepper, salt and butter ; fill the tomatoes, put on the top slices ; fill the interstices with the force-meat, pour on a little gravy, cover and bake forty minutes- then brown. Cadhfloweb with Sauce Tabtarb. Boil a large cauliflower— tied in netting— in hot salted water, from twenty-five to thirty minutes. Drain ; serve in a deep dish with the flower upwards, and pour over it a cup of drawn butter, in which has been stirred the juice of a lemon, and a half teaspoonful of French mustard, mixed up well with the sauce. SWeet Potatokb. Please see Wednesday of First Week in September. Melons, Peaches, and Pbabs. Serve the melons upon a flat dish; the other fruit in baskets, or upon fruit-stands, garnished with leaves. / 5t Week in SECOND WEEK « '*'"'^^ '^'^' EE^ MONDAY. B.KK. e..cKBBKKv P„.,n..o VKOBTAULB 00N80MME „ I-AMB A LA JAaDINIEBK FRKNCH BKANB HAUTEB MA8HBD POTATOBH AV OBATIN CDBBANT JELLT. MACHEB. CM^ AND CAKE. Vegetable Consomme. turnip. 'Z VLt'' ','""«• ' "-ot. , stewed in aSr ves-> »""■" "'°"''' "^ utes. and seasoned \dH 'fn "^"'^-^^^ ™'n- a pint of boiling water anH^'-"'''°"P-'"°<=k hour, then strain Retufn /"TJ""! ''^'^ »" the cooked ve^etables^nH ?u ^^^ ^'^ ^'^h Stew gently ten'^'Su^^ ^^^^.tn'oS' ^'^"^ salt. Add less than a cunf, ^ , Pu^t'-Pf "" ^"d your soup; cover and rn^l, °^,'"^oth from Turn the m°atih^n a ^'^^^'^ °"« hour, longer, very" bw/y^ Vhen te°nH T ^""^ ragged, dish, and keen hl^ t*"' ^^^ "«* gravy; thicken wSh browneHflo. ^""^^ '''^ bo.I up. and pour over ^he^^ea?" ' '"'^°" ' French Beans Sautes. Boil tfld'e^^n^' hr sat^d Ttef'Vr ?^T^ with pepper a ffi Frln^'K''""^'"' ««««°"ed tables7oo^„fu,^i'f"';i„^,^;;h mustard, and a until the beans are ve^ hn» ^i"^, ^"^ stir the butter. sLt^inTde^p S"'"^' "'^'^ up^nt,;"ea*sVdSTh^^ beap dry en: .bs, and brown ur^^^^L'"'''''^'''' grating of the oven. 17^ J^.^?..,}^^ "PPer nat Uislj. ""■f' " •-"/ to a iiot. Peaches. Cream, AND Cake. See Monday of First Week in September. I 191 SECOND wEEic_ ~;;;:is^Ar succotash """"bdsqua.sh. baked potatoes. . ,. Beef GRAvy Sot;p. ^ Jbs. mut o'n''"; "C'lV'- V"' '■"'« 'trips. ^ °»ion8, sliced and fned""h.^'''K^'" ""^l herbs; 3 cprrots ; a Tniii'"'''^'' ^t sweet cold water; pepper and ^if d^i ''""*' «' Fry the meat and oninn ' '*^JPP'"«!- to a light brown pu?'°" '" '^e dripping water, and havL co^Lh " T ''""ts of other vegetables cVo^ed anH .'if "'' ''^^ 'he three quarts of w3 ^fu "'^"'"aining four hours, skimmTng often^Str?°*' "1°'*'^ the vegetables. Put mif?' ^!"'"- Pulping the stock-pot, seaso, S h"^^ '^""^ '"to >nto two portions sahoL""^* *^^ ^roth the stock-not. VVhen cold V."'^ ?°"'" '°'o morrow. Cool and skim .hf °" "=« ^^^ to- sk«m until quite clear p/?' ' Zealand bread into the iureen ' "* ^'" °' f"ed i lb ofcoldfooSa"""'^'^ -"^-'d; spoonful of butter and ^o' ^^?l"' ^ table: r scant cup of S « K °* ^"« ""mbs; and parsley; nutme'i? ri "'""d onion of grated ler^gn S*' "!,'?°"«. and a pinch Mince the ham 'h^ ^"'"^ P'e-paste. liver. Make into a sort ^^n^^*''^ ''^"^^ butter, beaten eggs bread /r ^ u^ *"b the seasoning, i, should be t.,^"'"^'' """*• ^^d pour. Butte- bake di^h '"^ *"°"gb to with a good }':^:.toLfLVi!'^T'^y ■• ""« most pies. ia\ tiJs^fy, T^^^^'""^^' than for cover with crust whi^h n,., f '"'°'' '"'"ture ; edge of the dish b^t be ^I'L":?'."^^--'^? the upon the lower crust sfM?^'* '^^^^ ^^"^^y ;ng a cupful of boiline wlfL/- P''"' 'Contain- keep the bottom crust fiom^"h' *°°"Sb to bake one hour and a aua«^r ■ ^""""g. and oven. Passakni?ea?ound[hi" a moderate crust to detach the naf» • *"* ^^^^^^ of the dish. Pass w?th ft ^JS; '°r^i "P?° « deep have been beaten two ^o ^""^'" '° which . thickened by two mrnutes^'bol'^g.^"^ '""'^ Stuffed Squash. slice'£^';;"et'p°" iSt t^^ ''!, °ff - lay one hour in iait wa er tk^ 'If^^' ^''d good stuffing of cJumt'. Jil^^'i -'^ba i-v-iB. parsley, etc. wet wiVk""''" '^ '^^ "^^^ the top slice set tKm.ii*''*''^- ^"t on dish. Put afew siw,*?",*^'' ,'" a pudding- and twice as muchTofw/te?i"?K ''""«^ cover the dish .,., elosSy!!'; l^Tt^; It M 192 aiC?l'EMBEB. oven two hour , or until tender. L«y within deep dish, and pour the gravy over it. Succotash. See Wednesday, Firat Week in September. Baked Potatoes. Wash, wipe, and lay in a moderate oven. Bake until soft to the ({rasp. Send to table in their skins, wrapped in a napkin. Baked Blackberry Pudding. I pint of milk; 2 eggs; i quart flour, or enough for thick butter ; i gill bakers' yeast ; I saltspoonful of salt ; i teaspoonful of soda dissolved in boiling water; nearly a quart of berries, dredged with flour. Make the batter and let it rise in a warm place four hours. When very light, stir in the dredged fruit lififhtly and quickly ; pour into a buttered dish and bake one hour, cov- ering with white paper should it " crust " over too fast. I'urn out, and eat with sweet ■auce. SECOND WEEK. ' WEDNESDAY. soup a la bonne femme. roast tenderloin op beef. beets sautes. lima beans. pried egg-plant. velvet blanc-mange. Soup a la Bonne Femme. 3 lbs. of lean veal ; J lb. lean ham ; 2 car- rots, grated ; i chopped onion ; thyme and parsley ; i cup of chopped mushrooms , pepper and salt ; i cup of milk ; floured butter ; 4 quarts water. Cut the meat small and put on v/ith herbs and vegetables in the water. Bring to a slow boil, and keep at this, taking off the scum as it rises, for three hours, or until the liquid is reduced one-half. Strain, cool, 8kim, season and return to the fire with the chopped mushrooms. Stew slowly half an hour ; stir in a tablespoonful of butter cut up in one of flour. Boil two minutes and pour into the tureen. Add the boiling milk, and pour out. Roast Tenderloin of Bebf. See Sunday of First Week in September. Beets Sautes. Wash and cut off the tops, but do not touch the roots with a knife. Boil one hour ; Bcrape and slice them, and stew ten minutes in a little butter, mixed with pepper, and a ?[ood spoonful of vinegar. Toss and stir est they should brown. i..IaiIA tjai.n6. See Taursday, First Week in September. Fmin Eoo-PLANT. See Sunday. First Week in September. Velvet Blanc-Manuk. I pint sweet cream, whipped stiff; | package Cooper's gelatine soakod in 2 cups of cold water; 2 glasses white wine; juice of I large lemon ; bitter almond flavoring , I cup sugar. Put sugar, soaked gelatine, lemon and wine into a covered vessel for one hour. Stir well, and set the covered jar or bowl in- to a saucepan of boiling water until the gela- tine is dissolved. Strain and cool before flavoring it. When it begins to congeal, beat gradually into the whipped cream. Put into a wet mould, and bury in tiie ice until wanted. Pass cake with it. SECOND WEEK. THURSDAY. EGG SOUl' smothered chickens with mushrooms. ^ stewed tomatoes. scalloped cauliflower, beet-root salad. peaches and crkam. Egg Soup. I quart of broth in which the feet and giblets of the chickens have been boiled; all that you have left of yesterday's soup, strained ; 4 beaten eggs ; parsley, salt and pepper; dice of stale bread, Cool tAd skim the quart of water in which have beeffa boiled for one hour the feet an.i giblets of your chickens, (Salt the giblets and put them in the irefrigerator). Set this broth over th** fire, and season. Whjn it boils, take it off, pour it upon tha beaten egtjs ; put all into a jar and set in boiling water, stirring until it thickens. Heat in another saucepan the remains of yesterday's soup— or, if you have none, a scant quantity of milk, thickened with floured butter ; pour into a tureen, add the egg-broth, and throw in a good handful of stale bread-dice. Stir well aud serve. Smoihebkd Chickens with Mushbooms. Split a pair of young, full-grown chickens down the back. Lay them, breasts upward, in a dripping , an ; pour over them a great cupful cf boiling water in which have been melted two tablespoon fuls of butter. Invert another pan over them, covering closely, and cook in a steady oven until they are tender and of a melow lusset hue. An hour is gen- erally sufficient. Baste very often, twice at the last with butter. Keep the fowls hot upon a chafing-dish while you add the rest of the Stewed Tomatoes butter cuf Tin „**^' I*' * good piece of more "^ '" '^■°"'"- ^"^ «'«« "ve minutes Heet-root Salad. over th season with bX'','^';, ^i'j,""'^ I'ttle cayenne, and vinegar at discretion Peaches and Cream See Mondayof^First Week in September. 8B0OND WBRK-FRIDAY-pATURDAY. SECOND WEEIC_ frid^,. ^„» OBERI.IN SOUP UIATOES, BOILED CORN. CUCUMBERS. DIPLOMATIC PUDDING. Obehlin Soup through a colander pufoier"th.°"fi- ^"> in. the butter and cori-starch rnnt'f minutes; season well rL» i. ^<'°'' ^^e gether a the sides ohh *" '''^"^ *«- ^ve minuted, an'd' pL^l^r^i^;:^':'' Cdbau n. it you cannot sret Diclc#»r#.i „.\, mon-trout use mrl Lv 1 ' P^'^^- °^ sal- , Clean the fish and 1? i»/ ''^''' ^°' *^" d'""- 18 • °' " '^'^8«' "core the back- 1 .*Ji'K":cup"orb!>i{i!r'- .^-"^ "-'y.i-«r- afterwar7ba,';;t'Lfref U^'Ei.?.-^' «"!.• r^ady^:^^^;.:-.jrd n-- parsley. BoU up once to th.vt"'* ^ ,"PP^ per and .alt to ta«e anJ ^f"' "'^'^ P*?" fish. ""' *"° P«>ur over the GiBLBT Omelette. ^ 7 eggs; 2 fablespoonfulsof rrAs™ clay's giblets. chopVd ve' fini a„H ''"*"'' ed , I good spoonr^l of buLr '"*'°°- the^^r a^m"' Helt'fllfb.lrr'^''^ ' u*''- '^^ pan; put in "heVbtts"* rakThtVV"*" moment, and pour in the eRK, kIH fh' * free from the hr.»»r„„ i. ?^, ■ ^"P "^em ening whh a cake t,?r„ ^ '"'^'!]"'?' *°d loos- "sc,;. fo?d in the mS/" t' ^''" ''"'*' d.sh over the py'n%rn'!rut.tTse?ve'°' Mashed Potatoes. .er^el'thoSt- b'^ninP " '°* ''•"' "^ Boiled Corn. See Sunday. First Week in September. Cucumbers. Diplomatic Pudding brea^cTumts^^V fabP ^ ' ^"^ "'^^ «"« starch. weT wilh Lm^iI^TI^I^J r'"' rant, washed. dried.anfd.felc:^"^^^ tin|Th'e;essel"„\^1[„"SJi> 'l'^ »'"'. set- water, and heat"ig mUk anrf'"°"'?:^''°' SECOND WEeZJ^^urdaY. flAV„n ""■°''. ''°°''''S SOUP. BAKED SHEEPS HEAD A LA RUSSE SQUASH ^ ^"'^^^ POTATOES. SQUASH. TOMATOKSJTUFFED WITH CORN. CREAM PBACH PIE. Mutton Noodle Soup I perfectly clean sheep', head, cleaned 194 SBPTEMBBB. with the skin left on ; 3 lbs. scrag of mut- ton, broken to pieces ; 2 onions ; 2 carrots ; bunch of herbs ; pepper and salt ; a large handful of noodles (see Receipt, Wednesday, First Week in August) ; 7 quarts water. ■~^ Slice the vegetables, put with the head and scrag into a soup-kettle, add four quarts of water, and simmer two hours, or until the sheep's head is so tender that the bones will slip out. Skim well, pour in three quarts of cold water, and after three minutes take out the head carefuUy. Lay in a greased bake- dish; as carefully, pull out the bones through the under side, and put these back into the soup-kettle. Add the vegetables and herbs ; bring attain to a slow boil, and cook three hours longer. Take out meat and bones ; salt highly ; put into your stock- jar, and pour half the broth over them. Season this also, and put by for another day. Rub the vegetables through the sieve into the broth left for to-day. Cool, skim ; season, and set over the fire. Boil and skim for two minutes ; add the noodles ; simmer twenty minutes, and pour out. Baked Sheep's Head a la Russe. Let the boiled and boned sheep's head get cold in the bake-dish. Then brush over with raw egg, and sift over it a mixture of fine crumbs, a dust of flour and some minced parsley (dried and powdered is bet- ter), seasoned with pepper and salt. Set in the oven ; baste well with butter, as it browns. Serve in a dish, and send with it a boat of drawn butter, based upon a cupful of the soup, and seasoned with French mustard, the juice of half a lemon, and some onion pickle minced very fine. Sweet Potatoes. See Wednesday of First Week in Sept Squash. Pare, slice, cook soft in boiling saltf water. Drain and mash smooth in a hot colander. Season with butter, salt, pepper. Tomatoes Stuffed with Corn. Set large, smooth tomatoes m a greased pudding-dish. Cut a slice from the top of each. Scoop out the seeds, leaving the walls thickly lined with pulp. Have ready a cupful of com grated from the cob, and seasoned with butter, pepper, and salt. Fill the tomatoes with this ; put on the up- per slices, and pour a little gravy over all. Bake, covered, in a moderate oven, one hour. Serve in the dish. Cream Peach Pie. Make as directed in Saturday, Fourth Week in August ; but lay the upper crust on l}|;htly, slightly buttering the lower at the point of contact. When the pie is done. lift the cover and pour in a cream made thus : I cup (small) of rich milk< heated ; whites of n eggs, whipped and stirred into the milk ; i tablespoonful of sugar ; ^ tea- spoonful of corn-starch wet up in milk. Boil three minutes. The cream must be cold when it goes into the hot pie. Re- place the crust, and set by to cool. Eat fresh. THIRD WEEK. SUNDAY. RICB AMD TOMATO 80UP. boiled ohickknb and tonoub. breadbd kgo-plant. boiiied caclifi,pwmn. lima beans. vrozbn custard and oakb. Kick and Tomato Soup. Skim the soup iu your stock-pot. Strain from the meat and bones ; heat and add a pint of tomatoes, stewti, strained, and seasoned, and a cup of boiled rice with the I cup of water in which it has been- cooked. Season to taste ; simmer fifteen or twenty minutes after it begins to boil, and turn out. Boiled Chickens and Tongue. Tie the stuffed and trussed chickens i° netting, fitted to their shape, and cook i° plenty of boiling water, a little salt. An hour and a quarter should suffice, if the fowls a e tender. Soak a tongue over night. In the morning, wash it well and boil eighteen minutes to the pound. Trim and skin it. Lay in the middle of the dish, with a chicken on each side, and pour over theraWrawn butter, based upon a cupful of the liquor in which the chickens were boiled, mixed with a little minced parsley. Save the rest of the liquor. Breaded Egg-plant. Slice, and pare each slice. Lay in salt and water one hour, with a plate on top, to keep the slices under water. Wipe dry; salt and pepper ; dip in beaten egg, then in cracker-dust, and fry to a fine brown in lard or dripping. Drain, and serve. Boiled Cauliflower. Cook in boiling salted water twenty-five minutes, having tied the cauliflower up in white netting. Drain ; untie ; lay in a deep dish ; the blossom upward, and deluge with a white sauce made of drawn butter, with the juice of a lemon squeezed in. Lima Bsans. Sec Thursday, First Week in Septeaiber. Frozen Custabd and Cake. Please refer to Sunday, Second Week in July. THIRD WBEK-^MONDAY— TUESDAY. :hickens i° id cook i° THIRD WEEK. MONDAY. 196 CHICKEN AND CORN SOUP. CASSEROLE OF RICE, CHICKEN. AND TONGUE ONIONS STEWED BROWN BAKED SWEET POTATOES.' COLD SLAW. CORN-STARCH HASTY PUDDING. TEA AND FANCY CRACKERS. Chicken and Corn Soup were'b'oilJd ^^'J" '^^'''^ ^^^ chickens were Dojled yesterday. Put over ♦!,« «, with the grated corn from twelvlears Idi hZZ '• r"^ *^''°"8^ ^ colanderrseafon r^UA^^^" '° .^ tablespoonful of butter rolled in flour, a little finely cut oarslev in^ a teaspoonful essence of cefeS^ sfmme^fiv. minutes ; add a cup of boiIing''niifk,'"and p5u? Casserole of Rice, with Chickens and Tongue. Chop the remains of yesterday's chirk^nc and tongue fine, with the giblets S^ and put over the fire, withlcup of vesTer" lilr }>T^\^.«^^- Boil a cup of ricV n a little of the chicken-liquor usel for vn,,r milk S whi?h , .^T; *«^» '"*° J'aJfa cup of Sld wilh'ifir'-^i^h' 'a'^^Ser-^T.*^ middle will not do. Mat'the^w^l^'f^iS! whichThoulVi'^iL'^^" *" ^"'^ 'he min^ wftich should not be too soft. Cover with ilV'1vP'l**'^«*°P°" the mouW; seTS and a half Turn out with great care and Onions Stewed Browv. 1 quart fresh milk • 3 tablespoonfuls corn- d milk ; 1 tablespoonful Corn-starch Hasty Pudding - -jJart fresh milk ; starch, wet up in cold of butter; i teaspoonful of salt'.' thii ^1"^ ®?'' the milk, and stir into it Ind ?^n *T^- «?°" ^'«^^"y- stirring now bufteJ let h'. n/),!f° '"'°"'"- Add the «n^!f ' ^ r Padding stand in hot water uncovered, after you have ceased to stiJ' until you are ready for it; then serve in '^," open, deep dish. Eat with cream a^d Tea and Fancy Biscuits coiP'lfnr***'*'" ^ hot, have iced tea; if COO, and suggestive of early frosts or equinoctial storms, introduce the brSt" tea- pot and pretty " coiy." * * THIRD WEEK. TUESDAY. ST. -. REMO BROTH. beefsteak. POTATOES AU NATUREL. KIDNEY-BEANS. ^ r^^ TOMATOES. FRUIT DESSERT. COFFEE APD CAKB. Se un'thr^^ '*° 1°""- °r St^^iS: hZf ^ J"** ""'""^ '• thicken the sauce with browned flour, add a tablespoonful of but tTeo^rns^'P^^^ ^'' "P- -^ P°- o- Baked Sweet Potatoes Baik?unti7te'f"**'^y'" * inoderateoven. eake until the largest is soft between vour testing finsers w.r,« „«• __ j .T. . ° 7°"^ jackets. " -- •'. =nu =cr-.x in tnea Cold Slaw. V,f^ *''''/'?[* °'^* fi™ 'whit, cabbage. Put into a salad-bowl, and season with .ugS St. Remo Broth. 3 lbs. of veal— lean and cut into string • 2 onions, sliced and fried ; 3 quarts of wite? ' I tablespoonful of minced parsley 1 Sul' of raw rice; 2 tablespoonfu fof Rrfted cheese; salt and pepper graua ml^anl^fT. /"k^ lPP'°«' P"t in the meat, and try to a light brown. Put in the soup-pot with the water, and boil doily three hours, or until broueht down to t3 ^ooT :kim'%T^ ^'°"'^ bjtrt sSaS? cooi. Skim. i.nd season. Put back intn thl one'h^it' • '* "?^' -hichmisthav^^soaieS one hour in a little water. This water also must go into the soup. SimmerhS Z.^n'"'- ^^1 **•« grated cheeseTnto the tureen, and when the rice has boiled soft pour upon the cheese, stir up and serve. ' Beefsteak. Flatten with the broad side of a hatchet and broil quickly upon a Kreased%riH?r«n Ten minutes sho'uld^e enofghlf yl^hK rare. Lay upon a hot dish, tuni another over 1 . having salted, buttered and ien Sni^;fal!ri.^* ^*"' '^'^ minntSt?o7e Potatoes au Naturel. wa?e?'''un'lf rL^rt; '° '^"'°« «»t«l waier, until a fork will enter easilv «h. i"f «• Pout off the waW ; setTh? m uncovered, upon the range for amoiSt. f 196 SKPXEMfiBR. to dry off the moisture ; peel rapidlv, and diih. Kidney-Beans. Shell ; cook in boiling water, a little salt, half an hour, or until tender. Drain, salt, pepper, and butter, and serve in a deep dish. Raw Tomatoes. Pare and slice. Put into a salad-dish, and pour over them a dressing made of two tablespoon Fuls of oil rubbed with one tea- spoonful of sugar, and half as much, each, of made mustard, salt, and pepper; then with five tablespoonluls of vinegar, whipped in, a little at a time. Fruit Dessert. Use your own discretion and consult your own convenience in devising a tasteful and acceptable dessert of fruits, ^ch as should now be plenty and cheap. Late peaches, melons, bananas, pears, and apples, are some or all of them, within reach of house- keepers of moderate means. Arrange in dishesor baskets decorated with green sprays and flowers. Coffee and Cake. Consult, also, your' discretion and the weather in the question of hot or iced cofiee. THIRD WEEK. WEDNESDAY. OX-CHEEK BOUP. B1BWED OAUP'S HBABTB. LIMA BEAMS. POTATOES AU MAITBB D'HOTEI.. STEWED TOMATOES WITH ONION. stbwed peabb with bios. Ox-Cheek Soup. 2 oz-cheeks ; 3 onions ; 2 carrots ; 2 tur- nips ; 12 whole black peppers; 6 cloves; salt ; 5 quarts of water ; ^ cup of German sago. Break the bones of the cheeks, and wash well with salt and water. Cover with cold water ; bring to a boil, and throw off the water. Fry the sliced onions, and put into the pot with the meat, also the sliced car- rots, onions, and spice. Cover with a gal- lon and a quart of water. Bring to a slow boil, and keep this up, skimming often, for four hoars. Strain on the liquor ; pick out the meat and bones ; salt highly ; put into your stock-pot with nearly half the broth. Set in a cold place for to-morrow. Pulp the vegetables into that meant for to-day ; let it cool ; take olt the tat, and pat back over the fire. Season to your liking ; add the sago, which should have blsen soaking for two hours in a little water, and simmer until it is clear. Stewed Calf's Hearts. Wash two fresh calf's heartt ; stufif with a force-meat of crumbs, chopped salt pork, a little thyme, sa^e and onion. Tie up snugly in clean mosquito-netting ; put into a broad saucepan ; half cover with broth from your soup from yesterday or to-day. Cover and stew an hour and three-quarters gently, turning several times. Takeout the hearts, and keep them hot, while you thicken the gravy with a tabtespoonful of butter cut up in flour. Boil up ; add pepper, salt, a little grated lemon-peel, and the juice of half a lemon, with a small glass of wine. Pour over the hearts. Lima Beans. See Thursday, First Week in September, Potatoes au Maitre d'Hotel. Slice cold boiled potatoes rather thick. Have ready in a saucepan four or five table- spoonfuls of milk, a good lump of butter, with salt, pepper and minced parsley. Heat quickly ; put in the potatoes, and stir until almost boiling. Stir in a little flour, wet with cold milk ; cook a moment to thicken it ; add the juice of half a lemon, and pour out into a deep dish. Stewed Tomatoes and Onion, Peel, slice, and stew a dozen tomatoes ten miautes. Then add a small parboiled onion, cut up small ; cook twenty minutes ; stir in sugar, salt and pepper, with a good spoonful of butter rolled in flour. Simmer five minutes, and pour out. Stewed Pears with Rice. Pare and halve eight large pears. Put into a saucepan with eight tablespoonfuls of sugar and a cup of claret— or if you pre- fer, clear water. Stew slowly until tender and clear. Take out the pears and boil down the syrup to one-half, flavoring, then, with essence of bitter almond. Have ready two cupfuls of boiled rice, cooked in milk, and sweetened. Spread upon a flat dish ; lay the pears upon it, and pour on the syrup, Eat very cold. THIRD WEEK. THURSDAY. RISSOLE SOUP. LAMB CHOPS. POTATO MOUND. FRIED EGG-PLANT. LADIES' CABBAGE. DAMSON TART. RlS^LE Soup. Take the fat from the top of your cold stock. Pick out some of the best pieces of meat— about a cupful— and set aside. Add a pint of boiling water to the stock, and THIRD boil slowly with the bones and the rest of ^Lr^*- ^Z °/"'y ^ hour. Chop he meat reserved from the stock; make into I with onions, parsley, pepper, skit nutmee and binding with beatW^^g. Flou" you; hands and make this into rouifd balls Rol themm flour; set in a floured pie-dish no touching each other, and leave in a a'ukk oven until crusted oyer. Let them ^00] Strain your soup; add such seasoning as you desire; heat to a boil; drop n^he force-meat rissoles, and heat, three^mlnutes' Lamb Chops^ Trim off fat and skin, leaving a bare hit of bone at the end of each. B?on qufcklv over a clear fire; butter salt "„" *!"'<=«' V each and stand 'the^n the' lI?gV?n'// rpoTaS;""''''' °'''''- ^^°""^ your mSnd Potato Mound. Mash smooth, with butter, milk, salt and r&'- "*''%"'to a smooth mound upon a liotdish. and arrange the chops aroSnd Fried Egg-Plant. See Sunday, First Week in September. Ladies' Cabbage. rf^n- " * »"ja" .cabbage in two waters. When Cho,; 'L"! *"■ i^i^^ '"* •' ««* perfectly cold t-nop fine; add two beaten eecs a t« s,K,onful of butter, pepper Llt^'indthre; tablespoonfuls of milk. '^Stir all well • nonr Terll'Z^^ pudding-dish!* S ' bTe ^uSk K 'u''®^^ *'°*' *''«° brown. If your dish has been well buttered, turn the cabbage upon a hot dish, and pour over it a cupful of drawn butter. Damson Tart. Fill a pie-dish, lined with good paste Semif^;."?"'' '•^■^'r"' ^-Sen'tery pleniifjlly; cover with crust and bake return to the oven one moment to glaze. WEEK— la aaSDAY—FRIDAY. 197 littT^bK P^"»^- °"'°"» ''Kht brown in a ng tater an/"* L°*° * r"P-P°» *'"= boil- hfonah : 1 '^^ «®°"y ""<•• soft. Rub through a colander to a smooth *«r« Add minutes. Heat the milk n another vess*.! • pour upon the beaten eggs; cook one miil ^r^ s,ir^in'th°'° .*''* *"'"^''"- ^dd the ready". celery essence, and.it is Devilled Crabs. THIRD WEEK. FRIDAY. POTATO PORRIDGE. DEVILLED CRAB. ROASTED SWEETBREAn<; POTATO CROgUETTES_BOILED GREEN cor^; apple souffle pudding. Potato Porridge. «J.'„P^i?i°l':.P5«'«dand sliced; x Urge -—~~: ^'r^j KaisKi ana suceU; 2 quarts of boihng water; i cup of hot milk;T^a^ in S' 3jf le«Poonfuls of butter' rolled m flour, salt, pepper, and i teaspoonfu! celery essence ; chopped parsley. Boil the crabs; cool; break the shells fuls oTL°V 't ""t^'- "^^ eight teas?;:"! !,!^il /T**' ^'^^ three of fine crumbrthe fuil.' PrP"*^) of three boiled eggs thi a te wir^^"' ^^ ^^'* ^'"^ cay?nne to taste. Work up to a soft mixture with drawn butter ; fill scallop or clam sheliror pate-pans with it. sift cracker™dust over t^he^top, and brown delicately in a qS Roasted Sweetbreads. cm 5r ''^'^threads; t cup of gravy-a cri^i, y?""- soup will do; I beatln egg S? fZlu !«^'««P.°°«ful mushr^^m catsup I small glass wine ; a very little minced onion put into the gravy T tab e! spoonfuls melted butter; fried bread' r.J^ \,^^ ^^^^^^ the sweetbreads. Wine perfectly dry. roll in egg, then in the pouS! ?** "acker. Lay in a baking pan pour the bto th?°^'^ r "■ i^*""- *hat itr^a^siak Ind haLTT^'l- ^'^ '" «^« °ven. cover, and bake forty-five minutes, basting freelv gravv**" n^ '""'^ "^^'^ *° brown^i Se breld &nTi?° '^•■"stless slices of fried w^nt h^i ° the gravy; add catsup and breads. "P' "'^ P°"' °^«'" *be sweet Potato Croquettes. buU.1'^n!!ltP°'^*°*"'' ^""^ beat in a raw egg. Se w,?h\.°"*'"*'«' *. "ttle grated lemo*: ^uc Jal f^^^' ^°** '^^- «"t in a Stes • TtJ"""^ constantly, for three first ^P* saucepan should be buttered comfor]^?!, ':°?' *''°"8'' *° handle with comfort, make into croquettes, roll in flour or dip in egg and crack^r-crumbs. and f^- inCr"^*^.'"^"^ '"t° the pan at once -m boiling lard, or dripping. *^Drain in a hot colander, and serve. Boiled Green Corn. See Sunday, First Week in September, Apple Souffle Pudding. crnmL*^."!.? *?P'" ' ■♦ «8f " = ^ CUD fine crumbs; i cup of sugar; 2 tablespoonKils of buter;nmn.,,, and a little grated lemoSl 'C 198 SBPTEMBBR. Pare, core, and slice the apples, and cook tender in a covered farina-kettle without adding water to them. Beat to a smooth pulp, and stir in butter, sugar, and season- mg. When cold, whip in the yolks of the eggs ; then the frothed whites, alternately with the crumbs. Beat to a creamy bat- ter; put into a buttered pudding-dish, and bake, covered, fifty minutes. Then brown quickly. Eat hot with custard sauce, or cold with cream and sugar. THIRD WEEK. SATURDAY. RULE OF THREE PO VBAL AND HAM CUTLETS. A LA FOLONAISE. STEWED POTATOES. CREAM SQUASH. SCALLOPED TOMATOES. BAVA:?IAN CREAM. Rule of Three Soup. . 3 lbs. of lean beef ; 3 lbs. of marrow- bones ; 3 lbs. coarse mutton ; 3 onions ; 3 carrots ; 3 turnips ; 3 sprigs of parsley, and same of thyme and niarjoram ; 6 quarts of water ; 3 blades of mace ; 3 tomatoes ; 3 ears of corn; 3 tablespoonfuls of rice; pepper and salt. ^ ^^ Chop the vegetables ; cut the meat and crack the bones. Put onions, carrots, tur- nips, herbs and mace into the soup-pot; cover with three quarts of water; stew the remaining three quarts of water, boiling not, upon the meat, bones, and vegetables in the pot, and put back over the fire. Cool that which you have strained ; take off the fat. and put on in another kettle, with the tomatoes, the corn cut from the cob, and the nee. Season, anu cook gently for another noui , then pour out. Boil the soup left in the pot, three hours longer at the back of the range ; add boiling water as the liquid shrinks. At the end of that time, season well ; pour, without strain- ing, into the stock-pot, and keep in a cold place. You have now stock for three days —a good investment of time, materials, and labor. Veal and Ham Cutlets, a la Polonaise. Slice cutlets of veal, of equal size, with as many slices of corned ham, previously cooked. Flatten the cutlets with a hatchet • dip in beaten egg, then in cracker-dust, mixed with minced parsley, pepper, salt, and nutmeg. Fry in dripping ; drain, and {ay upon a dish, with alternate slices of the ■ nam, broiled, and soread with a dr(>iiainir nf I uutter and a little French mustard. ° j Stewed Potatoes. Pare and cut the potatoes into dice. I Stew, with a small onion, in enough hot water to cover them. Turn oflf most of the water ; take out the onion ; pour in a cup of cold milk, and, when this boils, stir in a little chopped parsley, pepper, salt, and a tablespoonful of butter rolled m flour. Boil up once, and serve. Cream Squash. Mash, and press in a hot colander. Re- turn to the fire, with a good spoonful of but- ter, three or four spoonfuls of milk, and a quarter spoonful of flour, wet up in the milk. Stir for five minuttss; season with pepper and salt, and dish. Scalloped Tomatoes. Pare and slice. Scatter fine crumbs in the bottom of a bake dish ; cover with slices of tomatoes, seasoned with sugar, pepper, salt and butter. Cover with crumbs, and these with tomatoes. Fill the dish in this order covering all with crumbs, with bits of butter sprinkled upon them. Bake, covered, half an hour, and brown. ^ Bavarian Cream. I pint rich milk, and the same of sweet cream ; yolks of 4 eggs; J oz. gelaline; i sraal' cup of sugar; 2 teaspoonfuls vanilla or other extract. Soak the gelatine two hours in enough cold water to cover it. Heat the milk, and stir in the gelatine until melted. Pour this upon the beaten yolks and sugar, and heat until it begins to thicken. It should not boil. Take from the fire, flavor, and let it cool somewhat. The cream should have been whipped stiff in a syllabub-churn. Beat, a spoonful at a time, into the luke- warm custard, until it is like sponge-cake batter. Pour into a wet mould, and set on ice to form. It will be formed in a few hours, if buried in the ice. FOURTH WEEK. SUNDAY. FANCY MACARONI SOUP. FRICASSEED CHICKEN. SPINACH A LA CREME. DEVILLED TOMATOES. SWEET POTATOES, BROWNED. , BAKED PEARS AND CREAM. ORANGE CAKE. Fancy Macaroni Soup. Take the fat from your soup-stock, add a pint of boiling water, and bring to a slow boil. Strain through a colander. Pour ofi" two quarts, through a soup-sieve, into vonr soup-kettle, and set over the lire to simmer clear. Pulp the vegetables left in the col- ander, and press the juice out of the meat into the rest of the broth. Remand this to as I quart £ in thick sli pounded; 4 tablespoo light; I t€ saltspoonfu tard ; a souf Rub a ta Fricasseed Chickens until MonLy or should ^h'.^^^u"'' '"^ warm boil tU^L. ■' *"°'?'° *he weather be w»rm, Don them in a p nt of wat«.r- «,i. ■» well, and set awav witK Ik Zi ' ?*" '* i r "' w*^**/' atrain, o«ol and talf» »>«■ »k and a dLeVtspt^nfWfl^ur '^Ke^ enTtJrVrerli^t^i'^ ♦?'« J^ntr/c"^ aftir thev Sn^ '? '''^ butter, and. parsley. pepper.°i;d''Sr Sa've^X'othlr saucepan a half cup of hot mnk p upon two beaten eggs ; make v^rl hnt °"I add to the eraw Jh«^ I ^ '^°*' ^"d latter framfhnreStiruDrH *"'''° '^"^ the chickens. ^t"" up, and pour over Spinach a la Creme. fried breadufdo™? «."'"■ ""■ »W«" ■>' Devillbd Tomatoes pounded; 3 'MS^nmsZu^^tS- nn?ni.M*,^.!.^P''.°pfH' Of butter into th« vin-eg;;: ahd"puT?nto%"tri°/' '""^V^^ St iKi, «-»• -^ «'•> in theVaSiS" !:^!^!!1^^^^5-8UNDAY-MONDAY. ^1 199 sliced tomatoes. Shake ov^r th^ a ng. stir well, and pour over the tomatoes Sweet Potatoes-Browned. Baked Pears and Cbeam. wifhoit'iMS^hrsledr ?a*cl^ '», ^-'^' n a stoneware if re* ^^^^ '° '^y^" sugar, and d^op'rp.nci'" o" nutmi'^-'"" "'^'^ and then. Put a fm^Unll^f f^ '"' "''* the bottomToVrev"m'ffii/ ^^L'l BaTe tEh"' '^^ ^J" « SeraT^Ten" unofn^'d'ln^^^^^^^^^^ ^V^^^'^' ice for some hoLs before ?5i use tS^° quality. ^ *^® P^*" «« of fair Orange Cake. FOURTH WEEK_ MONDAY. OIBLBT SOUP. BBC WN BBEF 8TB W u . .>^- LIMA BBANS ^ MASHBD POTATOES. WMABBAN8. CUCPIIBBBS AND ONION 8AJ.AD ■ BANANAS, 0BANOK8. AND APPLHS. COPFEB AND ALBBBT BISCUIT. GiBLET Soup po^"po;r°i„S',r°'°°"."" '"'"' ""I" poTf,;L?s°'c,erij:.r'c*i!s ,»Vprd:r,«e-5riHH soup. Stir into the soup; boil one minute I Brown Beef Stew &°L^A"r; J inches long • add the minced onion ; just cover wSh water, and cook at »i.- k1 i 7°:*^ with .w.b«.„. S'd.t'r'S.K.tJJLiSS; 200 SEPTEMBBB, with the exception of the flour, catsup, sauce, lemon-juice, and wine, and let it sim- mer one hour lonRer, Then add the condi- ments just named, and the flour. Boil up, line a deep dish with small squares of fried Dread, and pour the sfew upon them. Mashed Potatoes. brrSg" " "'"'^' '"'^ '"""^ "P *'*''°"' Lima Beans. See Thursday, First Week in September. Cucumber and Onion Salad. See Monday, First Week in September. Bananas, Oranges and Apples. Rub clean; arrange efi^ectively as to color Coffee and Albert Biscuit. Have the coffee hot and strong, and be sure the biscuits are fresh. FOURTH WEEK. TUESDAY. QUICK LOBSTER SOUP. ROAST LAMB. BAKED SQUASH GREEN CORN CUT FROM THE COB sweet potatoes. rock-work. Quick Lobster Soup. I quart of stock, made by adding a little water to the strained remnant ofyesterday's soup. Or, if you have nothing of this sort, make p. broth of coarse bits of veal and any Iowi/°" r- ay have; i can of preserved i?^rl!, •' ' *'"Pu/ """'• ^'♦»' « P'nch of soda stirred m ; 2 tablespoon fuls of butter, rolled in flour; yqjksof 2 eggs; minced parsley, cayenne, and salt. f-' »•«=>, • ^t,**l ^°'"" ^^°^^ '• s**™ and season. Put minnL .l*""- P":!"^ *" ^ '««=«" ^ simmcr ten minutes, then boil up sharply, once. Heat tne milk m a saucepan; stir in the flo- .ed butter ; pour upon the beaten yolks. Cook one minute. Pour the lobster into the tureen ; stir in the thickened milk, and send to table. Pass oyster crackers and butter witb It. Roast Lamb. Lay in the dripping-pan. Dash boiling water over it. and cook fifteen minutes for each pound. Baste o'ten with the gravy Ten minutes before taking it up. dredge with flour, and baste with butter. Pour the lat from the top of the gravy; thicken with Biuwnca nour. aiid slir in a tablespoonful of currant jeUy. Boil, and send up in a t>oat— salt and peppering to taste. Baked Squash. Boil, drain, and mash in a hot colanHer. Season with pepper, salt, and butter; add a- few spoonfuls of milk and two beaten ews h^KfJ"*" ^ ^"'•^'■*'* *'''»h. and bake to a light brown in a quick oven. Green Corn Cut from the Cob. Boil the corn until tender. Split each row of grains, then shave them close to the h«?in?H'^''i'^PP*"'' ^"^ »*'♦• and 8"ve hot in a deep dish. Sweet Potatoes. lav^fn'jh* t'*'* ^^'""^ ""^ • P««' *l"'ckly. and lay in a baking-pan, within a hot oven, a few fl'aTdish '° ^' ^"^"'^ P'''°« '*••"" "P°" a Rock- work. nf l?,,?/ .' °^ "n"* ' 5 «8K« : 6 tablespoonfuls of sugar ; vanilla, or other essence v«ib*** !!'* "'"*• P^""" "P°" •''e beaten yolks and suga:-. Cook until the custard begins to thicken. Pour out. and. when Wh/n^r"^^** pour into a glass bowl. Whip the whites stiff with two spoonfuls of thte sugar, flavor, and poach by laying a l^.^lu ^'.i!.™«."Pon boiling milk. and. carefully withdrawing the spoon from underl neath. leaving the oval mass of meringue floating upon the surface. Turn it over when one side is done. and. presently, take It up. and lay upon the custard. Heap them irregularly on the top, and let all get cold before serving. Pass light cakes with this FOURTH WEEK. WEDNESDAY. julienne soup. COLD LAMB. TOMATO SAUCE. EGGS AND MUSHROOMS. BREADED EGG-PLANT. POTATO FRITTERS. Julienne Soup. 4 lbs ol beef: 2 carrots ; 3 turnips ; * head of cabbage; i pint green corn; i quart tomatoes ; bunch of herbs ; 4 quarts of water • pepper and salt. Put on the beef, herbs, and water early in the morning with some well-cracked bones. If you have them, and let it boil at the back oi the range, very slowly, for five or six hours. Should the water sink below two- thirds ot the onginal quantity, replenish from the boiling tea-kettle. An hour before dinner straia the soup ; put meat and bones into the stock-pot. and season well. Pour UDOn them all that vnn oo^ ..,___ r .1. - liquor, and leave enough for to-day. Set this in a cool place. Cool, and remove the I tat from that meant for to-day ; return to minutes The ;„hK P"*^''*^ for ten cooked in twoVaS^s ^'rir '*^ ''^^« ^een cut from the cob on^i .^ *'°™ ""^' ^^ and sliced 'y°Lrge;tlVhT.V°'%P"'''^ season ; cook one minJll'^Z pour"? "^ . Cold Lamb. nasturtium-blS. ^ ^ ''"'' P^"'^^ '""d Tomato Sauce. tw;m;*n.inuL"irIin^ ''if ^^^^^^^^ ^^^ colander. lealtL thi hL;/"^""' *'""°"8'' « behind. Put nfo a ,a.^ ^"*^ *°"8h parts minced on"oV oartuv "P^" with a little sugar. Bring"orboi^tfr^PP«^' "^''' *"d iul of butter^olled^?^ flour'" %lT 'P°°°. serve. °"'^- Boil up, and Egos and Mushrooms op^ed t Mon?av^s'%?°°r'""«hroo™s. Stew ten m.nutesfn'a ,it?k but.'f *° ''"'""• -;.th pepper and slh and a vert n.'t?r''°?'^ Drain; put the m.i»h^^Ir • ^ "*"® *ater. break enough eSrslor. J "ll° " P'*"^'»h ■ top ; Peppe? salf L? Se'r ShT 7^ ""^ over them; strew wWk if" j '''*' °f ^utte.- bake until iheVgg, Tr" .• St ■■ T"*' •' ''^^^ dish, ** " ■**• Serve in the Breaded Egg-plant. slife rnd?af iS''/alt° InJ '''''' • P*™ «-^h Wipedrv din ?n kI ♦ "'^ "^^^^^ one hour. cra?ker.^an7fi to a L^^l' "''" ^'^ ^°"«*^ lard or drippinj^ *°* *'™"'° '" salted Potato Fritters. tb?o„1frc°o?I^l -••^^^Po.a^^ rubbed sTg^^'r/tEpt^Si^^^^^^^^ of I lemon. andK thl fr»f !.™^ ''.°"'" • J""'^^ nutmeg. ^" *''* «'^«'ted peel ; i grated beS?nyolJsand^«^J°*°i''« P°»«»o; add Put in lemon flourT;""* ""'"P '° « ^oth minutes Tfofe 'tirrin^'^^ ^"''u'^^t three Drop, by ^e snJn/ -^ '" tlie whites, and fry to a LKr "'' "'^° ''°t "^e^t lard heatedVap^r Sft ^'h^' ^"'" "P°° =le«»n them an'Iirerve It oice 'Tat -5'"^'^ °^«^ with v/ine sauce or w?;i, ^* j'^ >'°" ^'''e only. *• ""^ *'th powdered sugar £^^^^_week--™h«bday-thubsdav. 201 FOURTH WEEK.^ THURSDAY, bread-and-meat soup, braised breast of veal STEWRn*=^''"'^°'^^'' ^'"T" SAUCE, STEWED SQUASH. _^ FRIED POTATOES. BOILED APPLE DUMPLINGS. B.read-and-Meat Soup sto^k'^iS^da^fntof^oir'^P ""' ^'""^ -'^ a sliced onion'^and conl ^''^*'"■ *° '». with meat in. for forty „Tntes If; ^''^ »"« mg all the strength outnf^, "^^'"' P"""*- a tablespoonfu? of ri*"'* ""'^t ; stir in browned flour we^u„"l'"P;^«"d as much ready a swX«h ^ ^" .'^'i'^ ^^'e--- Have then'cut Tnfo't^f dic^'^'p^f .JL-^^^f • the soup, and boil r,n»^- : t^^se into Braised Breast of Veal meat?:tuff'':^i"^rod '^'"^*" *"« "^« ^^^ crumbs, chopped sfhir^*'''''"''^' "^^^ of little onion Tkewel the flin^^f"'"" ^"^ » into its place nuH I,* ^ ^ l°^*t back pork int'o a'^bVo^^d* saSan aJ°t?* ""'J upon it Pour in « ""^pan , lay the veal soup, if you have no "tf^^-fr^"" 'he more fat pork Sham « other-cover with and cook fifLn mTn.^"' °° * <='ose lid. Take out the meat T»*" *° the pound dredge wihflou";nd«^r'?"""^^°^«°' well with butter rfn~ 1^' browns, baste dish. whiie7^i"LrSheg;::Py f^^her • " mg-pan; thicken it whh kX. i ^""'- season to taste and sti>„»i.°*°**^, """f- lemon. andagIaMofSa?ei*T.*°^*'*'^* g^our a little u^pon tSl ta?the^St"Lr2 Cauliflower with Sauce See Sunday. Third Week in September. Stewed SguASH. - .^T=tr X-UTATOES. in a di.lTlK'i^th'k ;apS"'"' ""^ ""^^ "P 202 SBPTBMBBB. Boiled Apple Dumplinos. I quart prepared flour ; i lb. suet, powder- ed ; I teaspoonful salt ; cold water to make a pretty stiff paste ; fine juicy apples, pared and cored. Make the paste ; roll into a sheet a quarter of an inch thick; cut into squares; put in the centre of each an apple; bring the corners together, and pinch the edges. Have ready some small square cloths, dipped in hot water, and floured on the inside. Enclose each dumpling in one of these leaving room to swell, and tie it up, bag- wise, with a stout string. Boil one hour ; turn out and serve with plenty of sweet sauce. FOURTH WEEK. FRIDAY. ONION SOUP MAIGRE. BAKED BLUE FISH. IMITATION OYSTER SCALIX>PS. POTATO PUFF A LA GENEVE. RAW CUCUMBEBS. cream cake.s Onion Soup Maigrk. 3 large onions, sliced; 3 boiled potatoes rubbed through a colander; 3 tablespoon- fills of rice boiled in i quarts of cold water ; 3 butter rolled in one of flour ; chopped pars^ quart of milk; 2 tablespoon fuls of ley ; pepper and salt to taste. Parboil the onions ten mtnotes ; throw off the water and let them qool. Then slice, and put over the fire with the cold water, and boil down to three pints. The onions shonl J be reduced to a pulp. Strain ; rub through the colander, and set over the fire. When it boils, add the mashed pota- toes, the butter, seasoning, parsley, and simmer ten minutes. Have the rice boiled soft in the milk with a pinch of soda ; strain it out and add to the soup in the kettle. Cook gently five minutes, and turn into the tureen. Pour in the boiling milk, and it is ready. Baked Blue Fish. Score the fish down the back, and lay in a dripping-pan. Pour over it a cup of hot water in which have been melted two tablespoonfuls of butter. Bake one hour, basting every ten minutes ; twice with but- ter, twice with the gravy, and again twice with butter. Take up the fish and keep hot, while you strain the gravy into a saucepan ; thickerfwith flour; add a teaspoonful of anchovy paste, the iuice of half a lemon with a little of tde grated pe«l, pepper and salt. Boil up, pour half over the fish, the rest into a boat. Garnish the fish with eggs, quartered lengthwise, lettuce beartfi and quartered lemons. Imitation Oyster Scallops. Cut the best pieces from your cold roast veal, in sauares about an inch long and half as thick and wide. Make a cup of rich drawn butter, and put these into it. Set over the fire in a saucepan, and add a very little minced onion and parsley. Heat for ten minutes, but do not boil. Chop a pickled cucumber quite fine, stir into the mixture, season with salt and cayenne ; fill scallop, or clam shells, or pate-paas lined with baked paste, with the scnlK p ; cover with fine crumbs, and brown in a brisk oven. Potato Puff a l,* Geneve. Whip mashed potatoes light and soft with milk, butter, and two raw eggs ; season with pepper and salt, and beat in a few spoonfuls of powdered cheese. Pile upon a neat bake- dish. and brown nicely. Serve in the dish. Raw Cucumbers. See Friday. Second Week in September. I, Cream Cakes. Some good puff-paste ; whites of 2 eggs ; i cup of sweet jelly ; i cup of cream, whip- ped to a froth ; 3 tablespoonfuls powdered sugar ; vanilla, or other flavoring. Roll out the paste as for pies. Cut into squares five inches across. Have ready well-greased mufi&n-rings, three inches in diameter. Lay one in the centre of each square ; turn up the four corners so as to make a cup of the paste ; pinch the tips upon the upper edge of the ring to keep it in place, and having prepared all, bake in a quick oven. When done, pull out the rings with care ; brush the paste, outside and in, with the white of egg. and set back to brown. When cold, wash on the inside with the jelly, and fill with the whipped cre.im. sweetened and flavored. FOURTH WEEK. SATURDAY. vegetable soup a la crecy. glazed ham. lettuce salad. potatoes a la lyonnaisb. cabbage AU gratin. PEACH pudding. Vegetable Soup a la Crecy. 2 lbs. of coarse, lean beef, cut into stiips ; 2 lbs. of knuckle of veal, chopped to pieces ; 2 lbs. of mutton bones, and the bones left frnm vmtr i*r\\A «r«al ^mt^^U^J *.^ i:— . — -—.-- — 1 ^•.^•^rs'cu -•_• ajjiimcia; 1 lb. of lean ham ; 4 large carrots ; 2 turnips; 2 onions!; bunch of herbs; 3 tablespoon- fuls of butter, and 2 of flour ; i tablespoon- !^^^IfJ!!!!i:!l!^^?^^_m8T^ WEBK--8UNDAY. OCTOBER. r ■ n*nn*r , — _j — sU ater; 3 qi Cook meat, bones, and the sliced vegeta- bles together in the water three hours. Strain, cool, and skim the broth ; season put back over the 6re. with the barlav »«d water lf,Jt\ u^ ^''^^ >°°' ^""^ skim the gravy n«n .h^^u"*^ ''"•' L**? '^'^ "'^n into a "uce^ pan thicken with browned flour, add a little th!''^/",T''"' • ^'^ °''"- P°"^ half over the beef, the rest into a boat. • Mashed Turnips. sah.'d w^tlf/'^'w^^u ""^^ *«°'^'"-' '« f^i'ing hard St r in K^f."'' "• * colander, pressing f«™int?l^<;^ep"i!sT. ""PP" -<'-"-^' ck II Kidney Beans. blien ; put on in boiling water with an 'Drain"°n°^^f "^'* pork. Ld cook Tender Drain well. salt, pepper, and butter. Southern Rick Pudding. r.vi ?""*** u^®"''' ^"^r^^ "'"': ^ cup ofniw ««;' *f '"Poonfuls of butter ; i cupof En ^ ^f^^°° ^««« ; ^ teaspoonful of grated lemon-peel ; i pinch of cinnamon and mace Soak the r.ce in the milk two hours £![ ma farina-kettle until the rice is 1ft Cream butter and sugar ; stir in the La?eT ^s and whip hard. When the rice is luk" warm put all together, bake in a battered mould about forty-five minutes Eat warm with sauce, or cold with sugar and crTa™ FIRST WEEK. WEDNESDAY. SQUIRREL SOUP. FRICASSEE OF CALF'S TONGUES. PBTBO EGO-PLANT. SQUASH. STRirPED POTATOES. STEWED. iSIXV CuslAKUs AND CAKE. SguiRKBL Sout. Skin, clean, and cut into quarters a pair ■quirrol, lo ,h, „„, , , St ih.».i, i:'°i' rrs' """ •'■• ons ; 2 stalks of celery ; 3 tomatoes ; 4 parboiled potatoes, sliced ; bunch of herbs : pepper and salt; 3 quarts of water. Put on the bones in the water, anc! cool slowly four hours, leaving three quarts of water. Strain into a bowl; surround this with cold water, to make the fat rise; take thif" "ff. and return the soup to the fire. N«th the :boiI»^ totatoes and the sliced onions — viunih she ) have lain ten minutes in scalding wati r, to take off their strong taste— the tf 'natoes, and herbs. Boil slowly until you Ci.i rub the vegetables through a colander. Add them to the soap ; season ; hea;: almost to the third boil, and pour out. Roast Chickens. Drain, wash, and stuff a pair of full-grown chickens. Truss, and lay in a dripping-pan, dash a cup of boiling water over them, and roast one hour, or until tender and brown. Baste very often— twice, after they begin to browu, with butter. Sprinkle the giblets with salt, and set away for to-morrow. Pour the gravy, after the chickens arc taken up, into a bowl, set in cold wait , and take off the fat. Put into a saucepan, thicken with browned flour ; season ; boil once, and serve in a boat. Lima Beans. Shell ; cook forty minutes in boiling salted water ; drain, pepper, salt, and butter, and serve in a vegetable dish. ^ROILED Potatoes. Slice colcHHiiled potatoes leui'lh wise, and .s of an -.' to a rather thick. Lay between the oyster-broiler, and cook at a isot light brown on both sides. Si>rinj- "• ". pepper and salt ; lay a bit of batv-; - ov each, and eat hot. Raw Tomatoes. . Pare, slice, and put into Asalad-t^Lb Mi . in a bowl a teaspoontul of sugar, half as much, each, of made mustard, pepper, and salt : add, gradually, two tablespooafajs of aala ,, and the yolk of 4ti '■gg. Beat to a crea . and whip i-j, a little it .1 time, five tal>f spoonfuls of vinegar Pour over the tomui. "^ and set the salad upon ice until needed. SQVt'**» PiB. I pint of boiled. . ished. and strained squash ; i cups of milk ; i cup of sugar ; 4 eggs, beaten fight ; } teaspoonful of ginger, and I teaspoonful mixed mace and cinna- mon. Beat all well together, and bake in open shells. FIRST WEEK. FRIDAY. BFVTS. CAT-PISH SOUP. SCALLOPED OYSTERS ROULETTES OF CHICKEN. FRIED SWEET POTATOBS. AKBBR PUDDING. Cat-fish Soup. 6 frtsh-water cat-fish, in weight about half a pound each ; i pint of milk ; 4 tablespoon- fuls of butter ; i tablespoontul norn-starch, wet with cold milk; i onion ; i teaspoonful essence of ce!ery,and same of anchovy sauce ; 2 tablespoonfiih chr v>, .d celery ; 2 beaten egK» ; 3 quarts of cold water. Cut up the fish, when you have skinned them and removed the heads. Put into a pot, with the onion and water, and boil until the fish are in rags. Strain, return to the pot, add the corn-starch, and, when this has thickened, the butter, a teaspoonful at a time. Season with pepper, salt, celery, and anchovy, and pour into the tureen. Have ready the hot milk, mixed and cooked one minute with the beaten eggs and parsley. Add this to the hot soup; st'r well, and serve. Pasc sliced lemon and oyster crackera with it. Scalloped Oysters. 3 pints of oysters; 1 ..p of rolled cracker ; 2 tablespoonfuls of butter ; pepper ; salt ; juice of a lemon. (Cayenne pepper is b«st for this purpose.) Butter a neat pudding-dish. Strain the oysters from their liquor; spread upon a cloth ; take up, one by one, and put on a drop or so of lemon-juice; roll in cracker- tiust. pepper, and salt, and lay in the dish. W*(' X the bottom is covered, drop bits of 5'.if :er here and there, and proceed to put on .^aother Irv- of crambs and seasoned oysters, v; tiag filled your dish, strew cracker-diia^. over all: stick bits sf bsiti^r upon it. and wet well with a cup of oyster- liquor. Bake, covered, half an- hour, or until the juice bubbles up at the edges; ■> ^hen brown upon the upper gra.ing of th« ROULKTTKS OF ChICKKN. Cut off the meat from the «keleton« of Kir ' ''"'■■''*"••, P°' "^ the boTes and •tuffing in a quart of water, and stew down toonepmt. Meantime, chop the chicken meat «fne; mix with one- burth „ tuch fine crumbs, wet w,th ve«terday? g^avv the bo. ed hve-. p ,u„de,* s ^son to taste anddioir.o1rfr '»?■ "•«'<« into bal': and dip into a hatter nado of three-quarters can o?r''""y«*' "gg-. about one scant p™ :,.thin batter, salted to taste Fry. Ai. /uu dip each roulette, in hot lard or t^^"'^J u ""^'^ °" «*'« '»t' «"d pile them gr'avy from'';he''r'' "''''"'J..^'''^ season th"^ nStT^ii °"*^ "''*=''«''• "hould it need it ; boil once, and serve in a boat to ^r, ground with the roulettes. The? ^^Vnif^ Bbbts. hS.*^ off the tops and wash. Boil one &a°nS°*' «*'»«1 '^-^er; scrape and sHce Uishand pour over them a mixture of on« tablespoonful of melted butter heated w°tb one of^^viuegar. a.d seasoned with p.^? Fried Swb«t Potatoes. «J^k''' V^'^ '*' ^^^"^ «et fold. Tfcen. scraM SJu^k'*"""; »'''=«'«»«t»'wise.andf^S'^ light brown >D good dripping or salt^ed lard Amber Pudding. 6 eggs beaten light; 1 cuo of ..,„,, creamed with * cup%f ' butte?^•SU "fa l«mon.and hJf the grated pee/ragood pinch of nutmeg; puff paste. ^ . Mix sugar, butter, eggs, together- nut ?ir°untir''!fl-^''i"^- «>» '" ho°Cer,' Z stir until it thickens. Stir in lemon tZ^ nutmeg, and let it get cold Put a strin of baE ' r°Y '" "'* ^°*** mixture and bake in „ steady, not too hot oven. Eat '^^ ^^■»~'aiDAV--8ATUKbAY. 907 FIRST WEEK. SATURDAY. OX-TAIL SOUP. CORNED BEEF. BOILED TURNIPS MASHED POTATOES. ^HORSERlmsH /aUCE. BUBBLE PUDDING. Ox-Tai|. S©qp, sox-taiis, jibs, jean beef; 4 carrots a Sr' •]& "*^ P^.'^'y ■• « q^ar^of ^iJ water , 4 tablespoonfuls of butter for frvino" pepper, salt, a^dbrowwsd flour °''"^"*' Cutth. "^ilsintosl.oit (UWM, and fry to a good brown. Take them from "?« pan and fry two sJiceU carrots and two ,iu „ i onions in the same 1 ,tter Lav t^e m— cut into strips, in the boUom o^a SLdT' upon them the fried onions an,l cI^fo,V upon these the ox-tails. Grata the 7io whole carrots, and slice the whole oniln cover the tails with them. PuTin therrbs' fry the tails, onions, and carrots ovurnirh? a. the soup should have at lewt six ho^ull-' . Rub the vegetables through the colanH-r ">to the portion reserved for to day c^[ and skim ; put back over the fire ; brL t^i boil ; season and skim ; then thicken whh we7uD'li^r''T/'^"' '^^ tablespSuTs- ut?s?nd*;LVr1Jt"*'*'^- "''""" «- -- Corned Beef. Cook in plenty of cold water at the back of he range. Fast boiling toughen, m^t Boil eighteen or twenty minSte. t"?he pound. Take out, wipe luickly and ruh all over with butter" Send horseradish «uce around with it. Save the'^^t'^tr Boiled Turnips. nin^'*^*"'' V""^" "'« t"™'P8. Dip out a ftrain h/»^*"'"^H °J:- ''^?'" ^our boilin'i b^f" hot D;,?!^;if°f "''""''■ ^"'^ ^'^i'e boiTng not, puf in the turnips. Cook pieces. Rub thfougS a coUnS^f ' ^'"^'^ *° required; put in "%„ '^°'"aer ; season as of celery.'and nour „n ^'5- °°^"^ o^ essence already^n the Kn.'^"" '^'^^ ^^^'^^ bread Beef a la Reine. we^hlnglro^sevr' ""' ^''' °^ « Piece round, bound into. ?^"°''' ^"' ^'°^ ^^'^ broad strip of musL «« ^^'* ^^""P^ ^y a Make ho4 c£ rh'ro„_r?t'hJ '* '^ ^'^^• keen knife perpendiciXri^u "^ Passing a -about an Tnch apart f-""^^'''"°"°^ these with choppelSi ho " °°«-t^ird of with a mixture of crumh. ^•°° ' °ne-third the other with m[„ "h ' °°i''°' ^'^ ^erbs ; top of the round Sh al.^'*^"" ^"'' the and pepper, working fh^"^' °"*™«»- "alt. the incisionals wen 1 f "'^"""^ *«"l into the stuffed round S T ^°- ° *''^ ^«h. Set over it a cup of vn, r c ^"PP'^K-Pan ; pour beans are aafmLSr*?'* (before^he Dredge the to7whh Cr Jk^" °J'='"«t. has soaked i/ Z^-* - " *''«° the graw oven, two hours or tn^A^hJ^- '* "o^ierate ■«1« in a boat •""owned flour, and 14 Puree of Beef. RubloSgh'a'Slander'" ^1°' '^'^^'^ -«ter. mix in a Kreat s^w f ','?""'° to the fire • little flou?, two tElL^'.'^V"*'' ^°»«d in a season with J^^nner '^^ and utes. and AKt ^^' ^'''' *«° ™'°- Potato Cakes. spSnfiro7Ste/ri'p?u.T*^r « ^^•''^ two tablespoonfuls of S £it^^!f*•'° !««■ spoonful of prepareH fli, 1 r^ ^."^ ^ table- an inch thick^cTround "or i°" °"*' ''^^ with a fork, and bake to a n° T*™ ' P^^lt hot. ^"^ to a nice brown. Eat Lettuce Salad. run the best leaves ♦« salad-bowl, and Soverft",T' ''""P '° ^ according to the recefn? •^'^™^^"'K™ade of First ^eekt Octo'bef ZtT ^^""^^^ the raw egg. ^'"oer. but leaving out Custard Bread Pudding 5 egS'bet'nthr'l'tk/e^"^^^^ -"'; starch; iteaspo^nfulof«?. 'P^°,°^"' ^^o™- sofsoda.d,us?;^sis?,vsrt: starch wet with co?d mUk '.n^i^^ *''* "'™- turn out and beat hard w^^^ °°* "'""te. almost cold, whip in Jh^ ^^''^^ smooth and astly. the whitS Bo?n„^°il':;f;«r°"°'^. an hour and a half Pol i..*''^^ "ould sauce. It is excellent. * ^°' ^''^ ^^^^ A OBEAP SOUP. * CANNBLON OP BRRv BBOWNBD SWEBT POTATOES. Hom^enoon """'''"^"--i^f-'BaPONOB-CAKE, ^ tu™%°/ ?cup^f ricl'to^'"^'' •• ^ -'-s; spoonfuls of sugar ^^!,'„i*°'"atoes •• ^ table: fuls essence of Sele'rrT- ' '?'* ' ^ teaspoon- 3 ^-ts of J t:?->;;^^d,n^^^^^^^^ frying .. P/" Vht ^?ef feaT^jn^^^^^ ^ soup- one hour : tak« 'ffi-^-P'' ^^d herbs. Cook aud rice, and simme'r'twn k/"' '" tomatoes taste, cook ten SSeran'dTour o'T" " *° p. . *^ANNELON OF Beef, 210 0CI0B1I9. ham; season with pepper, salt, grated lemon-peel, and a little onion. Moisten with yesterday's gravy, with a little flour stirred in, and bind with a beaten egg or two. Make some pie-paste, or such as you would use for dumplings ; roll into an oblong sheet; put the beef-mince in the middle, and make the pastry into a long roll,, enclosing the meat. Close at the ends with round caps of pastry, the edges pinched well together. Lay in a dripping- pan — the joined side of the roll downward, and bake to a good brown, Brownbd Sweet Potatoes. Boil and peel neatly. Lay in a dripping" pan, and baste often with good dripping, or butter, until glossy and delicately browned. Hominy Croquettes. 2 cups of boiled, fine-grained hominy ; 2 beaten eggs ; 2 tablespoonfuls melted but- ter : salt to taste. Work the hominy smooth with the butter ; beat in the eggs with a wooden spoon ; salt and make into long balls, with floured hands. Flatten at the ends, roll in flour, and fry to a golden brown in lard or dripping. Drain, and pile upon a flat plate. Cavlifloweb. Boil a fine cauliflower in hot salted water- Drain, put into a deep dish, blossom up- wards, and pour over it a cup ot rich drawn butter, with the juice of half a lemon stirred in. Claret Jelly. I package Coxe's gelatine, soaked one hour in a large cup of water; 2 cups of SMar ; 2 cups of claret ; i pint of boiling vpter ; juice of i lemon ; a pinch of mace. Put gelatine, lemon, sugar, and mace to- gether, and cover half an hour. Pour on the boiling water ; stir until the gelatine is melted, and strain through a flannel bag. Add the wine, and strain through double flannel into a wet mould. Set in ice. Mbb. M.'s Spomoe-Cakb. See "General Beceiftb No. 1, Common Sbnbb m THE HonsBBOLD Seribb," page 326. SECOND WEEK. THURSDAY. EOO 800P. LABSED steak, broiled. FUBEB OF P0TAX0B8, BAKED MACARONI. BAVARtiN BALAD. lemon cbbav pib. Egg Soup. 3 lbs. lean ham ; i lb. lean veal, cut into dice ; i carrot ; i onion ; i grated turnip ; 1 boiled potato mashed ; chopped parsley • 3 quarts of water; 6 or 8 eggs. Cut up the meat, onion, and carrot, and put on herbs and water to come to a boil. Keep this up for three hours and a half. The Water should not lose more than one- third. Strain off the liquor ; cool and skim. Put over the fire, with the grated turnip and mashed potato. Season, and simmer half an hour. Pour into the tureen, and lay upon the top of the soup as many poached eggs, trimmed round, as there are persons to be served. Larded Steak, Broiled. Flatten a large steak, and lard it with thin strips of fat salt pork, bringing all the ends out on one side of the steak. You can do this with a knife and your fingers, by making two holes for each lardoon, and making a loop of it under the steak ; but it IS better to have a larding-needle. Broil upon a greased gridiron; lay upon a hot dish ; put upon it a little warmed butter, seasoned with pepper, salt and French mustard. Puree of Potatoes. Mash boiled potatoes; rub through a colander ; add a few spoonfuls of milk, one of butter rolled in flour, and stir over the fire five minutes. Season with salt and pep- per. Pour into a deep dish. Baked Macaroni. Break half a pound of macaroni into inch lengths, and cook twenty minutes in boiling salt water. Drain ; cover the bottom of a buttered dish with it ; strew with grated cheese and butter-bits, pepper and salt light- ly, and put in another layer of macaroni. Fill the dish in this way ; strew cheese and butter on top ; pour in half a cup of milk and bake, covered, half an hour— then, brown quickly. Bavarian Salad. 2 small onions ; 2 beads of lettuce, pulled to pieces ; i boiled beet, cold and sliced ; 3 tablespoonfuls salad-oil ; 2 of vinegar • yolk of I raw egg; i saltspoonful of salt, and same of made mustard. Chop the onions exceedingly small, and beat mto the whipped egg the salt, mustard the oil, last of all, the vinegar. Put the lettuce into a dish ; cover with the beet-root and pour on the dressing. Lemon Cream Pie. I cup of sugar ; i tablespoonful of butter ; I egg ; I lemon, pared carefully, even to the white rind, and the seeds removed ; i table- spoonful corn-starch, wet in cojd water: i Stir the (»m-starch into the water, and pour over the creamed butt^, juj,^. s^gfjCj m opM .hell. „,p«, ™« 5«d ""d bake SECOND WEEK_ pRIDAY. CHOPPED CABBAGE. ^^'^^'^^S" MASHED POTATOES, BROWNEdJ ^:^^0NDjWEEfr--»RIDAY---8ATDRDAY. QUINCE SOUFFLE. Tdrnip Soup tab?esS,stftoSrtirt1f^^^^^ ^ through a colander l^^'^ ^.°°^ ^^*- P»'P i^aucepan stir in *h « ^'^^ ''""«'' •« a minutes ;tirrin« all fh.^°"'"'?°'' '=°°1' ten tion. Add the mflk »r *?'"^- '° «"« ^irec- take from the fiS'«''""°8 '.* '° gradually ; five minutes after !'.T'"' "'^ '"'""'P/'"'^' chopped parslev n. "«^ seasoning and -iirboil „7?,^Je: aS'sel^e.*'^ '''"^''-^'^ Oyster Pates. sharp' knifefx°Cof'?'r'H '^"^ -'^^ a based upon mi?k^cfv/n^ "^'"5'"° ^"«er. taste. ^ ^ • <=ayenne and pepper to bu?S;?nd?'"okternT. '"*° '^' '^^^ tie. Have ready some^L?nf' '? ^ ferina-ket- n/«/..pans,hTnXp^3?urFn?S'''\' the mixture • set in tA« " *"^se with heat, and send 1o taW I. ° *^° '"'°"*" «° RissotEs OF Sweetbreads. m^l, S S'^one'^^d'^h^ ^^^^*^'--^- -rttmS^?fS«^f in the rissoles a few,,^?? ° '* >''• P"t minutes. Stktn off ff!- *""*' ^°^ '^^o'' ten sweetbreads carefully fo^?'/ i 'l^'l^^^' *''« thegravyuponaffipn - ^°v ''"''■" ?"»«■ eninl. an'd JSr'oS^r theSs^..^^* *° ''''^^- Chopped Cabbage. p Quince Souffle Sweeten welt and" rub'th'ro/''^ '^"'' «°ft- Put into a glass dish ^?^^^ ^ colander, pint of mflk 3*^Su^n5'h ^r'"'' ^^ ^ sugar. When cofd S„r f ^^'^ ^ ^"P of upon the quince w&h^° T^ de«P. eggs light \vith sugar andlL':^'""" °' t^e heap upon the cusfard '^'"°°-J«»ce, and SECOND XVEEK._ SATURDAY. HOT POT *"'°' ^"«^^» SOUI'- MA8BM PABSNIPS*'''''"'''*''^" ^ ^^ '''^M- "MA BEANS, COCOANUT P0DDINO. Mock tJ^e Soup. ThiirWe^kln^'^Mrrcrr^r ^t^^-^^y- enough for two dfys at iealt""' ''"'"'*^ ^ Hot Pot. bonis VeliTrS^ -'f;» brains from your cayenne is best • llLf °^''**''^ • Pepper- a tablespoonti o/' "utS'^^l'.r'f " ^^^ •• crackers, buttered and snlft'. 1' " °i °y^^^'- and lemon-peel. '^^ ' ""'"^ed parsley twSVmSs-^Srr " ^"'^ P-^-' for of a buttered bakedii/^' '° '^^ "^"o" sprinkle on a little ™,^f ' . ^'^^^^ well • split crackert next °The brJ^"* ? ^^y*"- ^^ beaten up with a raw e,fS i?^ '^""^'^ ^e Drop m small spoonfuls unAn ?k ^^^^oned. next, put a few oysters ,tr/^ '""^ crackers; salt and butteXs?m£eyelr'''/«PP«^- to the top, which shAnU u ^'' ^"° so on dish with the water ."n ^ crackers. Fill boiled, seasoned anV^n'^'"'^'',*''^ ^«a» ^as oyster Iiquo?C6te?T ^.^^"^^ quantity of moderate oyen an ho,?! T^^' ^°/ *''"'« "° a in the dish. irsh°uMni\''^^- -^^^ for browning. ^ °°* be uncovered Bn.I ^^""''^OWHR A LA CREkE. Boil a fine cauIiflG. — . * 5-iied water, having tied ii'n^^^*'' **£>«* mosquito-net. WhL^lU ^ .'° » bit of dish, blossom upwSd ,n^P"* '"'o a deep cupft.1 of drawS^bJtfeVTn i^-^i: Z"^' '» * beaten, and then cooLS. a rat'^/" ^« 212 OOTOBEB. Mashkd Parsnips. Scrape, slice lengthwise, and put on to boil m hot salted water. They will take more than an hour to cook. When tender, drain and press iu a colander. Mash smooth; put into a clean saucepan with a ii^i, I" ?■• PfPP^^ ^"** s*'t- Stir until very hot. then dish. Lima Beans. See Thursday of First Week in October. Cocoanut Pudding. 1 heaping cup fine crumbs ; \ cup of but- ter ; I cup powdered sugar ; i grated cocoa- nut; 2 cups milk; i tablespoonful corn- starch wet with cold water; 5 eggs; nut- meg and rose-water to taste. Soak the crumbs in the milk, and add to the creamed butter and sugar, and the beaten yolks. Beat well ; put in the corn- starch; the whisked white; at last the grated cocoanut. Beat one minute ; pour into a buttered pudding-dish. and bake in a moderate oven forty-five minutes. Eat cold, with sugar sifted on top. THIRD WEEK. SUNDA\ yesterday's soup. ROAST LEG OF LAMB. POTATO CROQUETTES. SWEET POTATOES. FRIED EGG-PLANT. CURBANT JELLY. RICE SNOW. WHITE MOUNTAIN CAKE. Yesterday's Soup. Your^mock-turtle soup will be even bet- ter the second day than on the first. Take off the fat ; dip out enough of the stock for your family, and bring slowly to a boil Yon can make a little variety in it by serv- ing the force-meat balls the first day ; the meat dice the second, or vice versa. Roast Leg of Lamb. Lay in the dripping-pan ; pour a cup of boiling water over it, and roast steadily twelve minutes to the pound, basting very oftM. Ten minutes before taking it up dredge with flour, and baste well with but- *er to make a brown froth. Lay on a dish and keep hot. Pour the gravy into a basin set in very cold water. This wUl send the grease to the top. Remove it all ; pour the brown gravy into a saucepan ; tiiicken with browned flour ; season, boil once, and serve in a boat. Pass currant-jelly with lamb. Potato Croquettes. 1: -.^ups i2s:;nca potaioca. iie«j iiom iumns • 2 beaten eggs; i tablespoonful melted buti ter; salt and pepper to taste ; a little flour. Mix all well together ; heat, and stir over the hre until smoking hot. Let it get cold, ^d make into small rolls flattened at the eilds. Roll m flour and fry to a good brown.' Dram off upon paper and eat hot. Sweet Potatoes. Boil until a fork will go easily into the largest. Skin, and lay in a bake-pan in the oven a few minutes to dry— then serve. Fried Egg-plant. See Wednesday. First Week in October. Rice Snow. I quart of milk ; 5 tablespoonfuls of rice flour ; the whites of four eggs ; i great spoon- ful of butter ; i cup of powdered sugar • a pmch of cinnamon, and same of nutmeg ' vanilla, or other extract ; a little salt. Scald the milk, and stir in the flour wet up to a thin paste with cold milk. Cook until It begins to thicken ; add sugar and spice ; simmer five minutes, stirring all the while; pour out, and beat in the butter. Let It get cold ; flavor, and whip, a spoon- ful at a time, into the whisked whites. Set td form in a wet mould. Prepare on Satur- day, Turn out on Sunday, and eat with sweat cream. If more convenient, you can substitute corn-starch for the rice flour. White Mountain Cake. See ■' General Receipts No i. Common Sense in the Household Series," page 319- THIRD WEEK. MONDAY. SAOO 800P. LAMB PUDDING. STBWBD OOBN. POTATOES AU NATTJBEL. OABBAOB SALAD. obafbs, pbab8, and bananas, tea a la bu88b, obackbb8 and chbbse Sago Soup. Cut all the meat from your cold leg of lamb ; crack the bone to splinters ; put on with gristly bits of meat, skin, etc., in three quarts of water, with an onion, and boil slowly, at the back of the range, down to one quart. Strain, cool, and skim. Add to what has been saved from the mock-turtle stock made on Saturday. Heat, and stir in half a cup of pearl sago, previously soaked three hours in a very little water. Season and simmer half an h.our. Lamb Pudding. The cold meat from yesterday's joint bread-crumbs: i tahlRfinoonfuiofbutt;>r ■ 5 e^s; a^ little gravy; pepped saTtr'and a pipch of nutmeg. Chop the cold lamb fine, season, and w«t fho, ■% ind stir over t it get cold, ened at the good brown. - •t. isily into the e-pan in the 1 serve. in October. nfuls of rice jreat spoon- ered sugar ; of nutmeg ; I salt. le flour wet lilk. Cook sugar and rring all the the butter, p, a spoon- whites. Set e on Satur- d eat with nt, you can s flour. I. Common RiEs," page 3NDAY. OOBN. 3AOB SAIiAD. AS. CHIDBSB :old leg of °s ; put on, :., in three and boil , down to 1. Add to lock-turtle and stir in sly soaked . Season, ly s joint ; lit, and a 1, and wet up with a little cold graw vr.- • fourth as much crumbfarCo.,^"' '" °°«- beat in the melted bn7»*.r*K^ ''*''* ""ea* ■ into a butte"d*^ould "^Set^inT" ^"'^f?" water, and cook, covered i„ P" o^hot for one hour. Turn o^fr, ^ * ^°°^ °^en gravy over it. °"*' ^°^ P°^^ a little Stewed Corm. indiSfa'^d S i? ^ '"^^''«*«- -^ both better, therefore fo fall bLr'°°- ^« '^° valuable canned vegSab?esJh,"tT '^^ '"■ American housewive, =fi " .■ 'i^^® '"^'^^ of changing seasonrOpeT'a '^^^^^^^^^ one hour before it is X2 . ,"? °^'=°™ ready for it turn LL ^^P°°^^^- When onju'st enouS™hS'wa./rto"c'.'"'^= P"""" cook half an hour Th»„ i^^°J'®'" '*• and a good lump of butt Jr cut^n'^ ■ 'i"'" "'"'■ per and salt'^to tas e and "P^^J""""' P^P" utes longer. ' "'^ ''°°^ ^^een miS^ Potatoes au Natdrel. Off the water, set th* ««„ ^°rcing. Turn the fire for a tinutl ■ S^'^^ ^^ T°" qujckly, and serve. P ^ *°® *'''ns CI, J Cabbage Salad. overit a^drliif ^\"«^ «"«'• ^"^ pour Thursd;v.'ScTnr))(.tk1„TetorV° without the chopped onTon ^'^'^b^''- ^ut wiSTs^r'ay Vsot d' l^'^^^ ^ ^-''^t. vine thro"^./ around ft Gro'^l'"' ^•'°«'»« bananas tocethpr »„J ^'^fup pears and leaves '°«^'''^'^' «°d garnish with autumn Tea a la Russe. lay heMicef JSr" ^ *«''«,°ff-» the skin; over them in a nl«»^^'**'"*^ ""«" strewed and strong with^iil!,; P°"/ °"* t''* tea, hot the lemon wt;^l'°%°' sugar, and pass I shallnever forVt . =, "' »'ithout cream. ling as v^eU as I HJ '^■""^ ^''^^ ^^^^ ''tart- to me one day It^^^T'^^'''- '^''' "-"e pression of an' bcfni^-nl k "». ""'''"■ t^ede- on bymiles ofpicEaneriew"' ^PJ'?''' a cup of hot tea in =7 *'r'«"es. I called for wassWd iuh ^Sat?K„r""'-"°»- -"d to be -poison I" •• J '/.'*f ''^ P''°°0"°ced a~Vhoie'^'ie'S^"f,V- ««„--»rn *° '"^-^-^e "Pon the steaming decoctfii i'ri»'"'°« The combination of rfnUnH ?^ '**^"- wth which I had "?rii'it/?1„;\«,-- I ^^^?iJ^!5r!^l!^-TUE8DAY. , abL.%fe;,J--^«. -s indescrib. without lemon-peet Jrcieam^" " '" ^'«'' TUESDAY. hTEWED POTATOES. «!■».»,> MIXED PICKLES. ALICE'S PUDDING. , ,. ^ . .^OUJ" AND BOUILLI. o lbs. brisket of beef all ,„ ^ with as little bonras ni °k.°°® "''*' «^»t. I small head ofc3uiifiowP° ''i'*' ^ *=arrots 4 turnips ; 6 .iTon.W "t"^^ '^l''''^" • a v^?yTlow boran";" "'*•" "^*«'' ^riag to hour?; sk^X ofte^^^aKllt''' '°^ '^^^ boiling water i s tSt in fSL °«^ ."P .^'*° At the end of that tim* l^® P*l* "'"k'- tables, cut into neat s?u're^3"* sJ''' "^*^- simmer about {oriJ.f,^2„^ \ Season, and carrota are tende'^Tlk" ud fh%°' "'!*''*''« over with butter anH^ "P *'^® "«*♦: rub dish. Strain the souD from T°''''''*»^d without breaking the P an^c ?fu ''^«^***''« in which they are left ov.rK?,***'* colander til .after the^oupls Ifn^'''"! *«.ter ua- again through a so. n =.! ' .Strain this plenty of frifd breadTn thrV ^** P^""" "P°° like a thicker soup retSm tt T^^i ^^ y°« straining, to the fire S a ha^![f ^^ T"""^ oca, or of Ormo^ handful of tapi- simm/r uncSTan '^heS""^''^^- '^'^ of the way arrant- .u *°® *0"P 's out heaps aT^XtT/LefMlT/'^'t? '° ""'« ther Put a cunfi.i^f ♦K °' * '"°d toge- stir in the K^S' bltt mr^rd"" *'"''«' and salt, to your likinp k^? *^'^'*' P«PPer, over the beef ""^^ ^'^ "P and pour Stewed Potatoes See Wednesday. First Week in October Alice's Pudding cAmht'^x^L'^]}^-^^«^^: I CLP dry JamTi 4 oZugir'"'"'^' °'- ^therVeS the^ b5t7m''"2^S'i!^^^^ »*^«- crumbs on with the resi of the cr^mhi^" \ '^'^^^ ♦•"» ••vaires. Heat thu »h..>r _!•' '"" i»>.>ineci upon the layer of cruS^f "iS"*?."' '^^ m fuTby spoonful letSj" l*'*''''^'- ^po^n- beforeaCSore ^.iL^'' "*''''' »° *«» until " set.-' aS rLh« ^*,'° " "^^^'^J' o^en withcreati and slightly colored. Eat cold 214 OCTOBER. If THIRD WEEK. WEDNESDAY. POOR Roger's sodp. beefsteak and onions. canned succotash. potatoes a la parisienne. spinach. baked applk dumpling. Poor Rogkr's Soup. The bones of yesterday's roast boiled down in 3 pints of water to i pint ; i pint of stock left from yesterday's soup ; 6 par- boiled potatoes sliced thin ; J cabbage sliced small ; i tablespoonful of butter rolled in flour ; I sliced and frisd onion ; i quart of hot water. Parboil the cabbage; then put it on, with the potatoes and fried onion, in the hot water; cook until the cabbage is tender, and Jhe potatoes broken to pieces. Take the fat from the top of your stock ; add the latter to the cabbage-soup ; season to taste ; stir in the floured butter; cook five minutes, and pour out. Beefsteak and Onions. Flatten the steak with the broad side of a hatchet ; broil over clear coals ; lay upon a chafing-dish, and ponr over it a little melted butter in which has been stewed a quarter of an onion sliced. Strain out the onion • pepper and salt the butter; squeeze in the juice of half a lemon. After it is poured over the steak, put a hot cover over it, and let it stand five minutes before serving. Steak thus treated has a delicious flavor. Canned Succotash. Put on in enough boiling water tc cover It. Sal' slightly ; stev. half an hour ; turn off most of the water, and put in as much cold milk. Heat to boiling ; stir in a good lump of butter rolled in flour ; pepper and salt ; simmer ten minutes, and pour out. Potatoes a la Parisienne. Fare, and cut into small balls with your potato-gouge. (The scraps should be boiled and mashed.) Boil in hot salted water until tender ; drain, j^nd drop into a sauce- pan containing a cupful of drawn butter Masoned with pepper and parsley. Stew three minutes. Spinach. Pick off the leaves, and boil in plenty of hot salted water. Drain ; chop upon a board, or in a tray ; put into a saucepan with a tablespoonful of butter, a little sugar pepper and salt, nutmeg, and a few fmnn^l fuls of milk or cream. Sti>, and heat'until bubbling hot ; pour out upon small squares of fried bread. Baked Apple Dumplings. I quart of prepared flour ; 2 tablespoon- fu 8 of lard, and i of butter; i saltspoon- ful of salt ; 2 cups of milk. Mix into a paste, rubbing shortening and salt into the flour, then wetting with the milk. Roll out less than half an ii:ch thick • cut into squares; lay a pared and cored' apple m the centre of each ; bring the cor- ners together, and join neatlv. Lay in a buttered baking-pan, the joined edges down and bake to a nice brown. Glaze with white of ogg just before you take them up. Sift powdered sugar over them, and eat with hot sweet sauce. THIRD WEEK. THURSDAY. DIEPPE SOUP. STEWED CHICKENS. BOILED BEANS BROWNED POTATOES. STEWED TOMATOES, tapioca pudding. ■ Dieppe Soup. 2 lbs. of beef, cut from the shin, and Sliced ; 2 sliced onions ; 2 carrots ; i tea spoonful of sugar; dripping for frying- 3 stalks of celery ; 5 quarts of water ; 4 cup of fanna, soaked two hours in a little milk • pepper and salt Flour, and fry the beef with the onion sugar, pepper, and salt, to a good brown in the dripjping. Put into a soup-pot. with five quarts of water, the carrots, and celery and cook slowly four hours at least. Strain cool, and skim ; season ; add the farina, and simmer half an hour longer, stirring faith- fully. Stewed Chickens. Truss and stuff the fowls as for roasting Cover the bottom of the pot with thin slices of salt pork or corned ham ; strew a little onion, a bunch of sweet herbs, chopped three blades of mace, a pinch of lemon-pesl* a little salt and pepper, upon this. Put in the chickens ; cover with weak broth— water will do, but is not so good— cover closelv and stew tender. The time will depend upon the size and age of the chickens. When done, take up and keep hot. Strain and skim the gravy ; thicken with browned flour, and pour over the fowls. Boiled Beans. If you use dried beans, soak over night, rut on in cold water, and cook slowly until soft. Drain, oenner saU an4 Un*t.^.. . ti dish hot. Browned Potatoes. Work cold mashed potatoes soft with Stewed Tomatoes Season'wS pep^e'i Hf^ '"^"'^ '"*'>«'«». butter rolled btn;,»''"«^'' " '"""P of ful of fine breaSZmbs In/ •^"«»Poon- minutes longer. ^^^°^^^- and sxmmer ten Tapioca Pudding "f igif ? SLi' r far," ."« ^?'- on the top. and set in a nl ^^ru°?,°"''^ ! P"t and this i^nto a moderate'^^" °^''? ""PJ''^^- quavtersof an hour oV „nHi .^°°'' ^^ree- out carefully, and Sli with sauce.™" ^"™ THIRD WEEK— FRIDAY. THIRD WEEK. FRIDAY. nn.To.. '^'-^-^ SOUP. BOILED con r.T,o_ "■'• PUREE OF EGGS MASHED POTATOES. CAULIFLOWER AU GRATIN. COFFEE MERINGUE CUSTARD. Clam Soup -aterf^^a^^IeUXslfb";^'- ' P'"* ^^ ful of co™ starch *° '^'*" ' ' tablespoon -t''b;t?e^o'frtes'Tut';^H *='k^"^- -<^ into the Boup-pot ;Tth ;h« the hard bits water, and spices -^*'^f ^'^.^'^'quor. the strain, salt, and return «1 »t, 'I '"^ '"O"''; soft parts. WheL f h« ^^^ ^"^^ *'*»> the simmer, stir in the bu«^, ^°",P ^epns to Stew fiveminutes and nn^, ^^'l '^^''n-starch. Stir in the b^iUng^'SiE°l' T° *''« *"^«e°- oyster-crackers aldsiidi/""""- ^^^^ with it. ^"'^®«* 'emon around Boiled Cod. 'iog Ik. »« S,!'" JP??° W« of «„„■. D„, Sauce. i» cSg! l;l;r- - -hich your fish -oasau%antSltnl/3STn^.^^t e°Xn"Vh"^r^' '■" ^♦-spoonful of yolks of two Ued eggs' a'nd a 1"^"°^*^ an'dl^enS^^e'if ^^^^^^^^^^^^^^ Whites of egg^TnfpiX'^'slic:!;'' ""«^ °^ 9 1, J u ^"''^^ °'' Eggs- laWospoonful of bulttr ,7 "'"•'l^': • Beat stiff and ruhJu.^ raw eggs. Mince thf whUes umi/ h^y^te^iH^'^"'"- snow, and stir over the fire in tL V^''°"''* a stone-Sna di^h * S.' '" '"■' "'^'^'^ °f whites around them wtth » * "°«f °^ t''* triangles of frlS^brea^ sift fi"'*' **" °^ over all, and brown «..„, ^'" ''"« crumbs grating of "Seovrn'^'^y "P°° '''^ "PPer Mashed Potatoes. fis&?e.'' "'""'• '''^ «"d in with the Rn,-I ^^^"^"'^GWER AU GraTIN. ooil, tied up in a n..f ;„ i salted water. Forty mfnLi ?'t°'^ "^ ''o* into a buttered baKhhi« "^''' *''" cover with dra^n bu L; SK "P^^""? ' over it, and set m thl ' " °°® crumbs color the crumbs! '° *^° "'"'"" to Coffee Custard Meringue o eggs— whites and volw« »-^ \ ^ quart of rrJlk • r ci,n «? separated ; i strong made coffee.^ of sugar; i cup of tle^o^dSe7stlV° tilf fr "^ ^'^'^ « «t- ap/nchofsodaTiV lav th^ ?»i»k-with Jt in great sp^nfils , ,rn ^'"'"'^.'" "P°° lower side is poached rf^/-?? *^^° 'he as each spoonful ifdnJ'i *'jh a skimmer, sieve to cool and drain ^.f^ 'ir "P°° a of the milk, pour h Loon^K^I^" "« °"t and sugar. Return to ?h- f^ ^.*'^° y°'''s stir until It S? to\h1ctTTTv^^ the fire, and stir in ♦»,„ i! " ^ake from all are cold putVe*i^j^°' coffee, ^hen bowl, and ?our the c^f!*"/"*" ^ K^ass Thew,„„^«P°';'ij/h«justard over them. face, coated with tie 'custard"'' '" '^" '"'- 816 OCTOBER. r'ii i -J l;a THIRD WEEK. SATURDAY. excellent stock soup, vhal c0ll0p8 with tomato sauce, rice croquettes a la princebse. boiled potatoes. squash. lausanne pudding. Excellent Stock Soup. 1 knuckle of veal, all the bones well cracked, and all the meat, except what is taken off your collops ; 4 pig's feet, cleaned and cracked ; 3 lbs. of beef marrow-bones ; bunch of herbs; 3 onions; 3 carrots, sliced ; 6 blades-of mace; 4 stalks of celery ; 9 quarts of water ; pepper and salt ; i cup ot rice. Put the meat, bones, and feet on in the water overnight, cooking two hours before the fire goes down, and leaving on the range in the pot (which must be scrupu- lously clean) all night, salting it a little. In the morning a4|d the herbs and vege- tables, and simmer gently six hours. Take from the fire, and strain, picking out the meat and bones, and rubbing the vege- tables through the colander. Put meat and bones into the stock-pot ; salt and pepper fiighly, and pour on them all the soup ex- cept two quarts. There should be at least six quarts of strong broth, the extra waste in boiling having been made up by adding hot water from time to time. Season the stock well, and put away in a cold place. Cool and skim to-day's soup, season, and put over the fire with the rice. Simmer until the rice is tender. Veal Collops with Tomato Sauce. Cut three pounds of meat from your veal knuckle, and cu' this into pieces two inches long and one wide. Flatten with the side of a hatchet ; flour i»ell, and fry in dripping, with half a sliced onion. Put a cup of your soup-stock into a saucepan, season well, and lay in the cullops. Have ready a cup of tomato sauce, rubbed smooth through a colander, and seasoned. When the collops have stewed ten minutes in the broth, add a tablespoonful of the sauce, and the same quantity, at intervals of five min- utes, until all is used up. Be careful to follow these directions implicitly. When the sauce is all in, put in a tablespoonful of butter rolled thickly in browned flour. Simmer five minutes, and serve in a deen dish. ^ Rice Croquettes a la Princesse. 2 cups boiled rice; 2 eggs; i cup of milk ; pepper aud salt ; a boiled sweetbread, minced fine, or boiled fowl-giblets, or any cold meat minced, and worked to a paste with the pounded yolks of i\m boiled eggs. and well seasoned with butter, salt, cay- enne and a pinch of lemon ; lard for frying. Mix beaten eggs and milk with salt into the hot rice, and stir in a saucepan until- stiff. Let it get cold ; make into thin round cakes ; enclose a spoonful of the meat-paste in the centre of each, and roll the rice-ball round. Dip in beaten egg, then in cracker- dust, and fry carefully in plenty of hot lard. Drain and serve hot. BoiLXD Potatoes. See Monday of this week. Squash. Pare, slice and cook soft in boiling water. Drain, mash, and press in a hot colander; season with pepper, salt, and butter, and smooth in a mound within a deep dish. Lausanne Pudding. I pint of milk ; 3 eggs ; 2 tablespoon fuls of corn-starch ; ^ cup of sugar ; i teaspoon- ful of vanilla or other essence ; sweet jam or jelly. Heat the milk, and stir in the corn starch wet up with cold milk. Stir until thick. Take from the fire, and beat in sugar and egg. with flavoring. Melt a tablespoonful of butter in a square, shallow baking-pan ; pour in the pudding and bake half an hour. Take it up; spread, while hot, with the sweet- meats ; roll up closely, lay upon a dish, and sift sugar over it. Cut in slices an inch aid a half wide. FOURTH WEEK. SUNDAY white broth, roast beef. yorkshire puddinc BROWNED SWEET POTATOES. fried parsnips. made mustard. potato pudding/ grated cheese. White Bboth. Remove the fat from your jelly-stock. Take out enough for to-day's use ; also, two of the pig's feet. Cut the best part of the meat from these into as neat squares as you. can contrive, and lay aside. Heat the stock, with the addition of a cup of boiling water, and put. meantime, two tablespoonfuls of butter into a clean saucepan. When it heats, stir in two tablespoonfuls of flour. Stir fast, and, to keep it from browning, put in, now and then, a few spoonfuls of soup. Cook five minutes; add gradually to the soup ; put in the pieces of meat, with more seasoning, if required; boil once, pour into the tureen, and add a cup of boilings milk Pi salt, cay- for frying, th salt into epan until- thin round meat-paste le rice-ball in cracker- }f hot lard. ling water, colander ; utter, and > dish. espoonfuls teaspoon- veetjamor ;orn starch intil thick, sugar and spoonful of -pan ; pour lour. Take the sweet- a dish, and n inch abd JNDAY I pi;dding> IS. lUSTARD. ^^OURTH^WEEK—SUNDAT—MONDAY. jelly-stock, ; also, two art of the ires as you t the stock, ing water, oonfuls of When it 3 of flour, wning, put s of soup, lly to the with more >nce, pour of boiling^ RoAKT Beep Lay in the dripping-pan. pour a cupful of S i"?.r'" °'*'" *'• "'^ ^'^- bastin J^ften flWten minutes per pound. If tiere ii ^f fln„?' °A "■ "^"^ ••'•"^ P^^'" *ith a paste of flour and water, until the meat is near y done. Ten minutes before taking it ud flr%Znur- *'." ^^«'« once w'ith bu^: off the^f»» V** ""Mf ^'^^y ^'♦'^ *^«'. Poar on tlie fat from the top; thicken with browned flour, season and boil once Yorkshire Pudding. of 'rou'''"^'"'''"'' P^Pared Aour; i cup of^^cold water: 2 cups of milk; 3 egg"^ mlil"^*u'?°"'"-^"°<"'' '° 'he water and m. k ; salt, beat in the yolks, and. just before pu tmg into the oven, whip in the bea°en f"f MoD-^o/ *"° 'ablespoLfuls from te hoH„ P Of your beef gravy into a square baking-pan; pc-^r in the batter, and put into theotheroven until "set." Baste then ever^ few minutes, with the hot drip^fng untiTX IS of a rich brown. Cut in squares and lav V^DV^'J"^^*- Some much prefer thli Yorkshire Pudding to that cookel with the Browned Swbet PtoTAToEs Boil with their skins on about twenty XTfk. f"^^ 'if '«'""^- Pour off nearS sx^iurestttv^^^^^^^ a^nTcotK"''^''^ thebeef.'^^S Pbimd Parsnips. Potato Pdddino. I lb. mashed potato, rubbed through a si^^'y * '^- %"*^- creamed 3 the Satefv f r^'''*" «°^ y^"'" beaten ^?ato* , ' '«"on. squeezed into the hot Beat the yolks into the creamed butter and sugar ; add the potato. Beat very hard the sS;P Vt" ''^''^"^ -hites, wUh £ SatuTdav l^% '" °P*J° »''«"'' of paste on baturday. bend grated cheese around with 217 FOURTH WEFK. MONDAY. MAOABONI SODl". BEOHACWEE OF BEEF. POTATOES AC OBATIN KIDNEY BBAN8, FRICASSEED. OBATEO BORBEBADIBB. 0BAPE8. BOILED CHESTNUTS, APPLES. Macaboni Soup. Heat the contents of your stock-not wate';°'"c'ook'''7 ^'^'•"« « pint '^f' IK if V ^T^ ^ *''* minutes; strain off as much broth as you want for to-day and re! S ''pu?i?"J" "•'''" y°" have's'cawfd7 "L future s"ou7s.^^P" '^^ ''''■ -'^ P"' Heat and season the soup left out for to- shn^;/'*'^/ *'*,'"!/"' °' ™^«=«^oni, broken short and cooked twenty minutes in hot salted water. Siwimer five minutes. Bechauffee of Beef. Trim your cold roast, neatly. Make in- c sions at short distances apart, and thrust strips of fat salt pork quite through it let mincT;l'-^""P bak5njpan. Sprinwi with r»Jl .u°°"' *?'' P"""" over it a pint of Ttr k It '°«L'*' "*''*? ^■'•^ «"»• from the str^k-pot. Season the eravv woll ^„,^h pepper, salt, minced herbs^an^ a su pidoS r tll"'!!^ T"'*^''- " »''ould be cold, a^d the oven slow, lor the first hour - never pt!i«f *[ """^ *'«*'*^>': open the dish at the ft 1 f °'!u ''°'""' ""^ *»™ '^« ""». but pay fh^llf Then dish It; strain the gravy; thicken as much as you want for your meat t^i ilT"'?K ^°"'"= '^" "P- a°d tour over a^ If tJ?ti!rV"u^'«* •'y^r other o^' .J*?® ^' •"»«» been cooked slowly and steadily, it will be tender and most savory. "*woi. Potatoes au Gratin. . Boil and mash the potatoes ; press firmly olXf ±?°^''' 'Y° °"* "P°° * »b«K pie-plate, also greased ; wash all over with raw egg; sift fine crumbs upon it and brown ma quick oven. Slip to a hot. flat Kidney Beans— Fricasseed. waSr ''af lh°J& ^/^A^^^' ?"* ^^ '° oold tender. When you turn your beef, after an hour s cooking, dip out half a cupful of the gravy. Cool and skim jt • a-'-d a !^'-- • ed parsley and onionTand, when your S's are soft, pour off nearly aU the watered add this gravy. There should be juS enoug}, to keep them from getting dry S mer ten mmutes. and dish without SrainiS 218 OOTOBEB. m li ■ : V I Gbapbs. Boiled Chestnuts. Apples m«nt«H°*".i!'\* *"P*» '° « fruit-dish, orna- in warm (not hot water, s ightlv salted utes. Drain in a colander ; stir a sooonful a"w"h"a"'i'apl7n. '''"'' -'^^'-Pdish, «ach pUc?° ^P"'""' "^ '^y ^ fruit-knife at FOURTH WEEK_ TUESDAY. BEEP-OLrVHi SODP. MUTTON STEW, WITH DUMPLINOi BAKBD POTATOES. STKWlil, POTATOES. bbbts 8autbb. oicblbtte mxbinodb. Bebf-olives Soup. oeJf'ver^ fin« '"'^' ° • l^* '^•c«-»«rved cold oeei very tine; mix with one-third as mnr-h wen . bind with a beaten egg. and stir in a greased saucepan until qtflte stiff. Teu' get cold ; make into small oliwe-sh^ed ^lls hZ *"** ^^y f''^*- Strain off tClSio; aot water or seasoning, as the cas* m«„ "quire; boil, and ski.^' for five rnutes"^ t^mt°^ '° *''^ beefK>lives carefuUy bSk [hem* a?H°"'*^^"* '^'''°8 *°»»d to the soup when you put in the beef-balls Mutton Stew, with Dumplings. 3 lbs. of lean mmton, cut into short 2rr A * ^b °^ "^It P°fk. choppei ; i onio? 3 m!lk''^W P"''"y andrhyme* iTup witrth«'miiJ''^'*'P°°°'"' °f «°" wet up with the milk ; pepper and salt. ^ to coie°r°it ,*„h""°u '° *°°"8'> «=°'d >^ater tk! 5J .V*"'^ ^°°'' ^^ry slowly one hour Si stew iS?°''''.°°'°°' P«PP««-. and hS: MsteTth. °"'" '°°«^'"- M«''« out a httle paste, in the proportion used for the aoole dunipiings on Wednesday, Third We^Fh? l^^A ^ ?^ '^° minutes ;, take out meat and dumphngs with a skimmer ; lay upon a dish ; add milk and flour to the gravy -stir ofSe'SsS:'"''' "^^ P°" °^«^ th^S'tems' Baked Potatoes. unHl^ifr^lir '*y'° ^ 8°°^ °^«°' and bake until soft. •Vyrap in a napkin, and dish. Stewed Tomatoes. Open the can an hour before cooking, and pour out. Put into a saucepan with a little minced onion, and stew twenty minu e. Season with sugar, pepper, salt, ind a S Beets Sautes. »nYn.!^ "^ « °^ *''' '°P"- '^'^ t^" mo" than an hour. Scrape, cut into round slices, and put into a saucepan with twotablespoonfuls of butter, one of vinegar, and pepper and mtuSs.*^''*' '"'''■ *°"- -' ' «- ten Omelette Meringue. orf,!5*'' i"'" °^, * '«'"°"- and half the Cs^ Til ;,.^ tablespoonfuls of powdered S';butt"r"'""'^'"°'"^""'' •■»?•-»> »HH?u®'?^' y^?**? a"'* *»"" Whites light • nfj a' '^"'°"-J»'". «nd a fablespoonfu but?^ in'? r^"- ^"* a tablespoo^ul of r.?n Tf 1 fry"K-pan. and when it heats. run It all over the bottom. Pour in the omelette shaking and loosening from the nt!^.^:!i^ ^ '"l"'"- ^ ''°°° " •* '"done at the edges sufficiently to be folded, lay a great spoonful of jam or jelly upon it ; fold over, and turn out upon i stone-china d sh The wm«^, made of the lemaining whites thal/^^f' '^"',5 ^' ready-beaten with InH IT °"P^1 "*^P "P°" the ome.\nt«, to set and brown. FOURTH WEEK. WEDNESDAY BABLST CBEAM SOUP. BOILED HAM. CHOPPED CABBAGE. COBN PUDDING. BBET-BOOT SALAD. DAUNKBN DOMINIE. Barley Cream Soup. 3 lbs. lean veal ; i onion ; i lb. pearl a cuJWir " °' "^^^^ = ^^^^- P''PP«^ -d Cut the veal and onion very small • pat on with the barley. Boil slowly „„ i '^e 2arW?K**\'J""""*'- Strain, rubbing the barley through a sieve. Season with pep- ^o fAx ^^l*' ^"°™«'" t*""ee minutes It should be white and thick as cream, when IZr^T^^^^^^ the cup of boiling S after which it must not boil. Boile- Ham. Soak a ham four or five hours, ^crub it Zt^er'c^i °i!„;l?±°'L-. P'-ty of coll to the pound. "^herdoneTe^ve^/n^r wa er one hour in the open air. or where it willcool rapidly. Takeofftheskin cSny; the crj SeVrd' •"!?'" ""'"^' -- quick oven W^nA^ u^J ""* '"''»"•» '« « sS anS wherrl '""^ P^P"' about the of the h^m ^ ■ "'" P^P^"" J0'°" the body ot the ham, twine, a wreath of parsley CnoppEn Cabbaob salted waJeTpoir ' h1!'!!^ '"'?^" '° ^°» o.uv. • . ' H"ur injs oH, and covnr fk^ Corn Pijdding Beet-boot Salad. int^rX'rVoa'se dTci'' 'lK- ^-^ J^^terday quantity'^f^clio^pt^p^MujUh an equal over them mtrh L j Potatoes, and pour Bavarian SaI,H T^™"^"* *^ "**" ""^^ ^°^ in October ' ^''""d^y- Second Week Drunken Domimi£ ia?r rr t'oTofx d4ixT«" absorb it alf and h.w I ''^l"!!:. ^* should verance H«f .1, °'*^ ! "^'^^ ^"'ch peroe- b^IeTyoHS2L*X^:'''stfrTnd"c^£*^« hVcUe'tTt ,^ ^°'^' PO"7rou"n"d -ve??^e?o,;*n£''In3^hi^beV;ri'''' ^"'^ Visible th^Xrr.XVnTj;' '^^^'^ roUBTH WEEK— WIIW BBDAT— Tmrn«n.^ FOURTH WEEK_ THURSDAY. A WE8TEBN SOUP. BOAST CHICKENS AND OBE88E8. POL«.«-r. STEWED SALSIPT. waIt,,,, POLENTA. *^»- **ASHBD POTATOES. APBICOT TBIFLK. A Western Soup lay a.,de the sheep's tongue to ^^ wlh thj meat from one of 'the feet. Se^nTheVe.t of the meat and boner ; nut intoth- -! u pot; pour over it .,, .jP"* '"'o '"« stock- Wt «i;i • *°°8"« and dice of viaa teet. Boil one minute. ^ * Roast Chickens and Cresses Koast as directed on Thursdav p,v.* Polenta. Put the vater over the fir*. «^j .1. salted meal, and stir constantly Sntif a &l with the lSU"U«X ^h'^^TniX' however, eat it without frying. generally. Stewed Salsify. Scrape; clean, without cutting the mnf- • soak in. ' *''® minutes, to let it Mashed Potatoes. Prepare as usual. Apricot Trifle. 'nilkMel^'I'cr'^^P""*^- ' <^"«tof Cooper^ ^gelatine^ V"^f il, * P^'^'^K^ °f evJones-lrrm sU^^'-Hp^ttl and'^^/^r.Sf •P"''1*' '"■''> ''alf the sugar •uia set aside m a bowl H«n* «». ?i. ' thicken and Mur 'hZ" "''"' i^ '^«""* *o mil. ™'mi?k bSS =i"°'"'' ,i° * ™T 890 ii"'!' turn out, and oonr »i. ^''' **''""' fi™. the trifle ^f t'he anri^ "P"cot..yrup over would do well to c"ut'Kr„p*" '"««• ^- OCTOBm. FOURTH WE 'K. FRIDAY. ™"*' BAUD •QCA8H. APPLE FBITTEBS, u. Peas Porridoe. Nex7mo?„.r;ut°tL'P"' f'".' "^" "'«'>»• cold wa?e""o" P^le? h °"i:r' ' V"°rK*^'' has fa rlv bemin fn Lji . "'"^" 'his stock fro^m y^r lr° i tCV' °.'^- *"'' ^'^'^ slowly, taking care f»H * stock-jar. Cook the piis are *very ;,ft ^^'.Th' ^""i?' ""»" under and serve siL through a col- tion for to morroS P'"* " * ^"""'J"- pint. if vou^a^ w """e-mo" than a makM Jup. "• ^'"•"' '°^8«' that soup Fried Pickbrel. the utside^d f?y1o^a mvi k""' "" °^«^ to a crisD-hT I0I.7 *° * P'^e brown- >„w,r the fat ?a7 aiSn «°';,''."5?'?'f- ^^^'^ o« one fish tofhe,'^i?of th. Jk'"'"-"'! "'"^^ "' With curled pSy^Xt^^eTeyi^^^^^^ Chicken Croquettes. .nS m?x witHnlT r ' ^°*»* chickens, pora™ S^L !:''^'!;'* *» .7""=^ mashed and fry to a golden brown 'trackers. Puree of Poi-ATOEs. Baked Squash. A^»tB Fritters. spdnMe'^titM"' • ^'PP'* 'T ° « dish, and ■pnni«je the lemcm-juice and sugar Beat the yolks light ; add milk, then the whifked white, and salted flour b^ turns DiDtS shoes of apple into the bltt« "urnini'^oler fn hoHrrn"""/ *»'°^°"»8hly coated and '^ in hot lard, a few at a time. Drain uoon a hot sieve, and sift powdered sugar dnnamon and^^nutmeg upon them. E^at wirS FOURTH WEEK. SATURDAY. SPINACH TOMATO AND PEA SOUP. CALF'S LIVER AND BACON PARSNIP FRITT- Tis SWEET POTATOES, BHEAD-AND-RAISIN PUDDING. Tomato and Pea Soup. Empty a can of tomatoes. Put them over the fire with three pints of stock and^ ^tlJ one hour Strain, fubbingthe^Slp"hro*«h the colander; add what was le?t ^sterdfJ of the pea porridge ; season to taste siS sj^iTinT tr tuTi""" "p°° ^^- °^^^^ Calf's Liver and Bacon Wash a fresh liver well, and when auit. ready to cook it, cut into long, narrow sSSe. £? ?nd '°Jr^'^''^y sea^^ned wTth '^^ oZa a '*'* • ^*'' * tablespoonful Gf good dripping in a saucepan lav n the Sw wfth l?J"'°« "'-^'? *° onTanothl'r! sirew witli sliced onion, and cover wntir-iJ with very thin slices of fat s^rn^rk o^ bacon. Fit a close top on the saEnan cook ...:, slowly. never^allowTng h to Cl steJeSTt'^T- ?'' «ver%hould £ steamed, not stewed, much less fri-T rdisV%S'''\*\^» •» -tanlTay Jpon- sauce to th^''graV''SKtlhV°'°•L° ot7trii:^---^'---r^^^^^ lendlr ^wf l.'^i' '° ^°^ «*•*«! water until dLK* ^^'«VW> a tablespoonful of Jre fn.^/?"^'^' ^.P*Pe«^ and salt, anda tS- ""' rr'"s- •:-"~a well. Spinach. See Wednesday. Third Week in October. ■ed, cor«d, and e o1 I lemon ; jcupsofpre- milk ; 5 eggs ; ponadisb.and •ugar. Beat n the whiaked rns. Dip the . turning over ated. and fry Drain upon a ar. cinnamon, It with wine TURDAY. JP. ON. POTATOES. iING. 'Jr. It them over k and stew >ulp through ft yesterday i8te, simmer dice of fried ON when quite rrow slices. 1 with pep- poonful of lay in the oe another ; er entirely t pork, or saucepan ; it to bub- should be less fried, d lay upon of tomato I browned and pour ater until h, picking irge pars- ful of pre- and a tea- »8 ; flour, ^ VB«T POTATOM. ^Sunday, Third Week in Octol.«r. Bkbad-and-Raisin Pudding breadTtte cfusT'l?.^ IZ, t """j '^^'^'' •hcos half an inch hirk . 5 ""'^ '="''"'« the bread ; 4 egg. cun n# ""'''■ '" 'f"*'^ mirk'^itsKs'o"'^' fl«'- '"^•■- »"^ bottom of a buftererf ho'if'^^'u^'^ '"'° 'be custard, and ,t Iw tith 'l^-i ^r""' "" more buttered slicl nn,V *"""» ^"V *" dish is full The ,a«i I. '"u""' ""«" thf- -oaked bread. Co" do? i "''°"''' ^ ^«"- ing pan of hot J^iter flTuV '*" '" « bak- » quarter. Trrou'e"' tt 'ho':"""" ^"^ «auceoverit.andsendmrreVou:;d^S FIRST WEEK NOVEMBER. SUNDAY. WTTT-m BaKKD 80UP. 'ILLRT OF VEAl --a B.AK. A .A ojr "^r^rxoTAr ^- NBA70I,ITAINOas 00»FBB AND WHlPran CBKAM. Baked Soup. J lbs. of beef ; 2 lbs. of veal • A IK <• . ham ; i onion; 2 carrots 2 tfw-* "'• °/'«*° farina; i can ofcorn H4i„!!^^^*'''P°°''f"'sof 2 stalks of celerv «;„ "^.^"'^ chopped of water ^ ' ^''PP*"" ^nd salt ; 6 quarts ta§e"i tto^diL'a^nJ^"^ T'^^' *''-ege- layers. in a broad lowlr^'^th' /°,f '^"'ate the oven. Strew »h-^-'' *bat will go into con, fill np'^^tt^i: wa^S-1? ''4 ^'^ closely, pufting a pastrof fl« "'*'' i*"* !'»'• over the top o? about 1h« J ""■ ""^ ^a'*"- = i"ap.^^of^.;,d^S.%-^jn^the Pour TnU al^wl" ta^out" th ' ^'°»«^^i™e' and put it into the stcJk do T**' ^*^°°- as much as you ca^ :P°* ^°"'" O'^er it season, and se^ b y for'^f '^ °^ *''° '"'"P. pepper and salt to that Tef forTT' ^'^'^ »?rve. *' *^" lor to-day, and Fillet of Veal. Take out the bone of the ■«;„♦ / add Jt on Saturday 7ovouniir-a..^? around the fillet Rn fi^"*'"''!'" ^'" skewer bytakingout^tlU^ii^X^f^'mttlj I ^b^-'and^'aTr, gr'a^l!d C" ^".^PP*^ per. salt, and the jufce of ™-P««>. Pep- the fillet into shai" with »» """''" **'"^ top with a paste of fl •»?«•; cover the bake twelve mm u?es to ^he'nn"''r *''"•• "^ cup of boiling water iif^ ^k""**' P""'"8 a done, pull off^.he pa,te .% *^« P"" When and baste well wfthttr Th '^*' ^'"' «""'•• have been very freelv ho., f^^^eat should Dish the meaJVhen hi ''''^*''"« '=°«»'mK- thicken the g avy b^ ,7"*'* ' «"o". and boat. " ^ • '*°" "P- and pour into a wi!Xtt.tffr:n slaw. stbwbd celkbt. db8sbbt of! fruit and notb» Sago Soup. =t„^*J"^°. °^u *^° *^"*'^' o^ "OUP ^rom your «ff^»"P«? • '^^^° y°" *'*^« removed the cake of fat from the top; heat, and stir into it in o ^i*l'.P °^9^"nan sago previously soaked iLo '^-^ ^^'f. '*^'*""- ^'""e'" until the sago IS dissolved. Veal and Oyster Pie. ,-„»^"i-''^ ''*?* P**"*^ of your cold roast fillet into tbin dominoes. Put a layer in the bot- tom of a puddmg-dish ; sprinkle with the dressing, chopped fine, or with minced ham • cover with oysters ; strew these with pep- per, salt, butter-bits, a pinch of grated lemon-peel, and squeeze a few drops of lemon-juice over them. More veal, etc and when the dish is fuU. pour inyesterdays grav}-. skimmed, and mix with as much oyster-hquor. Cover with a good paste, and Jl^-°?1^°"''- "^^^^ o^^r with white of egg just before you take it up. The pastry can, in cold weather, be made on Saturday and kept in a cool place. -^"raay. Boiled Potatobs. A*^u* °° ■? '^?^^ ^**«'" *°d bring to a boil At the end of twenty minutes throw in a cup of cold water to arrest the boil. Heat up agajn quickly, and whm a fork will pierce the large potatoes easiiy, pour o« the water. Put in a little salt'^d set El i!i.r^ • Ta'^e «ach potato in a towel, and npl? ^yo"^ hand whUe you strip oflf the peel. The fashion of sticking a fork through cS'thL':''''" '° ^"' *'^^"' ''^^^''^ ^'^ Cold Slav^. thfSwbg^*' '''''^* "'^ P°'"^°-'- "^ Dressing, 2 beaten eggs; 2 teaspoonfuls of sugar • 6 tablespoonfuls of vinegar; J teaspoonfol' of made mustard and same of pepper and salt ; i teaspoonful of celery essence; i table spoonful of butter. hn^'^'y^f' «*'!: °''*Ii''® ^""^ "°*'' '"^aiding hot. When cold, add to the cabbage. Toss and stir, and set in a cold place until wanted. Stewed Celery. _ Scrape and cut the blanched stalks into snori p:6c66. Cook tender in boiling water. a little salt. Drain this oflF. add a cup of drawn butter; simmer five minutes, and serve. Dessert of Fruit and Nuts. Arrange in accordance with your taste and FIRST WEEK. TUESDAY. STRONG BROTH. IITJI^""^- OMBLETTE WITH TOMATOES. MASHED POTATOBS. frencH MUSTARD. lemon puffs. .'' Strono Broth. Heat the contents of your stock-pot. add- ing a quart or more of boiling water Let all simmer together one hour Strain a^d press out the nourishment from the meat S eiu J"'- ^'J'J seasoning, and half a cup soft "^ nee. Cook gently until this fs ^j ^-—Whenever the stock.pot is empty scald It with soda and water, and set'n the Bbbfbteak. Flatten a streak ; broil upon a greased gridiron over a clear fire. Lay uponThot nvi'-.P^PS" *»<*»»>*; Jay bits of butter In"^' ■ !""* I^*"" ♦'»'^«« o'" fo""- times before sending to table. ""ui„ Omelette with Tomatoes. Beat seven eggs just enough to break up^ tZ°J^^\y.^T ^ P'^'^* °f ''"««^ as large at nl?^? V^^ frying-pan. and, when it heats, Cf.™ *?!u*«'^- ^°°''«" ^'■o'" the sides and bottom of the pan, from the first, by shaking :. * Pm". ^"? "'"?§ r®""" cake-turner. When u^f 4 '" i°® middle, cover one half with hot stewed tomatoes; fold over the other .ml«f ^-.^^J^'"'" '*• *"*^ invert the pan upon a hot dish. ^ Masbco Potatoes. Whip up soft with butter, milk, and salt, and heap roughly upon a deep dish. Lemon Pdfpb. I cup of prepared flour ; ^cup of powdered sugar; i tabfespoonful of butter ; 3 beltS eggs ; juice and graced peel of half a lemon ; ofSlr^ "''''• with a «»y pinch Rub butter and sugar together; beat in nnUf''';,!''? "'"*• ^''«''«- « '"f : at last, and quickly, the lemon. Bake in buttered com- Sh ^f!^\ T J° J?*t«-Pan8. The oven FIRST WEEK. __ WEDNESDAY. <»n-r^^ *'"" "'^^ W"H NOODLES. SMOTHERED CHICKENS. sALSIfV SAUTE MACARONI AU GRATIN. BRUSSELS SPROUTS. ENGLISH TAPIOCA PUDDING. Beef Tea, with Noodles Firit Week in ilga,^ °° W=<'°«> . Roast Rabbits. oKin, clean with amo* pair of fat rabbUs-^r hT' "'^ ^^^ * a force-meat of crumbs anST"''"^ ^^tb pork, seasoned whh onlof "^^PP^*^ ^^^ «alt and salt. Sew up w. BAOOUT OV DUCK. OANNBD OBBEN PKAS. MASHKD POTATOES. OBLBBY SALAD. BPONOB OINGKHBBEAD, WITH CHOCOLATE. Milk Soup. I quart of milk and the same of water • 2 onions ; 2 turnips ; 2 stalks of celery ; i tea- spoonful of sugar-a pinch of soda in the milk; 2 tablespoonfufs of com-starch wet up m cold water; pepper and salt; dice of fried bread; two tablespoon f Is of butter Boiled chopped onions, turnips and celerv in the water until soft enough to be onln^H through the colander. Do fhi^^sjTso^n^'rdd the water in which they were cooked the milk, and when the soup boils, the corn- atari,n. ,ii jsoi, stir iu the butter a little at a tune, to prevent oiling. Simmer five minutes, and pour upon the fried bread in the tureen. '" Ragout of Duck. Clean and wash a duck; put into the iffi °!*L^"' "^'^ I '*>:«* «=»?^«1 of boi«°K water, and roast, bast ng often half an of water""' T°?''^' »"." 'f ^"^'^'^ ^^ ^ P*'^ for^Woo T^'^e «P.«he duck and joint as for fncassee. Put into a saucepan with the fn w^ich'?h'''"tVPP'°«-P^" >"^ the water m which the giblets were boiled ; add an fnS'li: ,f°''i^^°** s*ew gently an hour .Inl* ^''u-^ ^*J?\"P the duck and keep hot upon a chafing-dish. Strain the gravy ; stir m a tablespoonful of butter rubbed in one of browned flour, the juice of a lemon, and a^gkss of wine. Boil up and pour over the Canned Green Peas. ,„;!"'? r^* peas into a saucepan ; cover wuh boiling water, and cook twenty-five Mashed Potatoes. Prepare as on Tuesday of this Week. Celery Salad. iJaJ'hJ^ n°1 • "* *he best stalks into short SJa ^"* ""*? * salad-bowl, and season with a dressing of two tablespoonfuls of oil to five of vinegar, one teaspoonful of sugar, and a saltspoonful, each, of salt and pep- Spongb Gingerbread and Chocolate. 5 cups of flour; i heaping tablespooniful of butter ; i cup of molasses ; i cup of sugar; I cup of sour milk; 2 tablespoonfuls of saleratus dissolved in hot water; 2 tea- mon.° *'"^''' ' ' t«^«P°on<"l of cinna- k,Jii- "?lf ^«'»- ^VKar. butter, and spice to- •^flc A..^"^?!! ^^'Khtly. and beat five min- R«; K ^'l"''"''- saleratus. lastly the flour. Beat hard five minutes, and bake in abroad. shallow pan ; or in small tins. Eat warm with a cup of good chocolate, made by stir- »ff^ ,i*"®^P°°°f"'' °f chocolate, wet with cold water, into a pint of boiling water, boilmg twenty minutes, adding thi ring oftS ''^ *" "•°"**' ^°°««'"' ^^"■ FIRST WEEK. SATURDAY. FAMILY SOUP. KILLARNEY STEW. BAKED TOMATOES. FRIED SWEET POTATOES. STEWED CARROTS. boiled pudding. Family Soup. 4 lbs. of lean beef; 2 lbs. of cracked bones, of any kind; 4 turnips; 3 cftn^te; FIRST WEEK— SATURDAY. put into the pful of boiling ften, half ap blets in a pint and joint as epan with the nd the water iled ; add an ttle salt and itly an hour and keep hot le gravy ; stir bbed in one a lemon, and ;)our over the :epan ; cover twenty-five per, salt and s Week. fs into short , and season onfuls of oil ful of sugar, alt and pep- lOCOLATE. iblespooniful ; I cup of >lespoonfuls Iter; 2 tea- ul of cinna- nd spice to- at five min- ly the flour, iin abroad, Eat warm ide by stir- colate, wet of boiling aidding the onger, stir- URDAY. JMATOBS. D CARROTS. >f tracked 3 carrots; the fryin«t-Dan in;«?^ ' ^°^ ^ravy from to .he .tock-S S anoffhi'i"'' '=°'"'«" KiLLARNEY SteW, scrV?s'be°s^ »nH '"""^n-that from the foryoirsoun "ssC/'^"^ '^^ b°°«« hours, or unt 1 lender sS ' h" '^ *^° w th Sev'"P''rr'^ ^""^ ^^''^d • sprinkle meat SralT ^^^^ in^^'^^^^ke'^f ,, T,- fat fr . n the ton nf ti,« *® all the over the meat ^ ^J^^ gX 'a'd ''''''' '* untU the potatoes a'retrotn'fo TecT s"f '°" ^'*«^ ''^^ ''-J begins sCuld Baked Tomatoks, Boiled Pudding. ' 3 CUpfuls of flour • 2 Cllnfiil^ ^t I teaspoonfulof sod'adissoS^nho"/ "!"'' a sp'h\Ttt«l3n"h^e"arVur thtoS,v?„r.urcT/ ^^^'^ -"--'?- tered mould a^d^b^l^; 1°""' '°'° ^ ^ut- Turn out and\"a1 hoi with sauc;.^°' ^ '^^•^• SECOND WEEK_ SUNDAY. TAPIOCA 80UP BOAST SADDLE OP MUTTON. POTATO »r™» BA.SXP. PBX...3, K^..,,riX:^,, ALMOND BLANO-MANOE. CBBAJJBOSECAKE.. Fried Sweet Potatoes Stewed Carrots taste. Boil up and dish "'■^^"•ng to 15 Tapioca Soup Roast Saddle op Mutxon of boning t^&Jrfr' P?""- ^ ^"S^ <=«P minutes to the Do^tnH'^,^"*'^ ™^"* '^«'ve it begins to browr^ver wfth"^ h°^°- ^^ Wting this when yoXte'tt teat T" minutes before servine take off^h ^*° dredge the mutton wfihlour i^L^^P-^I' butter, and brown slVL ♦u r r^ ^"^ currant jelly with the mutton. ^'"^ Potato Puff Salsify Fritters. drain in a hot cola."-'" ---' Z^ 9U»ckly, hot. "^'' ' ""^ ^'^^ •« '^'y and Kidney Beans a l'Angxaise. wafer ''*S.7'''**>t"'' «" "'gh* m cold a*J1Jnalfy-ro^-^S^^^^^^^^^^ If ^26 NOVEMBER. 1111 cook slowly and when, after two hours, the aSnin^f^'f '° "**=''• "*"•" °ff the water. ^nlHn! ^°"'' «?"P-st«^k if you like, after Pnf »^f^lf"P.'''^°l'y *° *^"^"' its keeping. Put a folded towel upon the beans left in the saucepan, and set at the side of the range where they will keep hot. without scorchmg. for half an hour/ Sprinkle with salt and pepper; stir in a small bit of but- ter, and dish. Beans thus cooked will be very mealy Almond Blanc-Mange. tir^J^'^l of milk; I package Coopers gela- tine, soaked one hour in a little coW water • L°^A 5*- ^'™°"«^s, blanched, dried, and pounded m a.mortar. with a little rose-water bXTlmo°nt.'^ ^'^"P °' ^"^"^ -»-^t ti^^ft *^® "'^i" scalding ; add the gela- tine, the pounded almonds, and, when you have stirred these over the fire ten minutes the sugar. Strain through thin muslin' wrmging and squeezing to get out the flavor cfthealmoaus. Flavor, and set in a wet mould to form. Do this on Saturday. On f.l!,'!/^ l""'" '* ''"*•■ ^"^ «^t with powdered sugar and cream. Cream Rose Cake. Avn'^'^f! ■J'''''^"'* '■ Breakfast. Luncheon AND *EA, pnge 3:27. SECOND WEEK, MONDAY. IlkSH BROTH. CO. SLETTES A LA REINE, S-^BWED POTATOES. SAVORY BREAD PUDDING. BEAN SALAD. ST-TTiVKD APPIES. WITH CREAM AND CAKE. Irish Broth. Strain ofFae much soup from the stock- pot as you need for to-day. Heat and skim • rubbed through a colander ; season to taste ' ?.TTk ^T '°'°"tfs- and add a great spoon^ ful of butter rolled in flour. Boil up ^irly »nd serve. ^ "»»"7. COTELETTES A LA ReINE. Cut thick slices of the most nearly under- done portions of your roast mutton. Divide into neat squares about three inches across • dip each in thick drawn butter, in which the yolks of two eggs have been cooked Lav the cutlets to cool upon a broad dish. When In V„?*?^/°*"°,« i^°'^ "^^ fi™. ro" each m pounded cracket* and fry-a few at a time-^m hot lard or dripping': As each i« *'*2'y p^"""c". taie up wfth a skimmer •nd drain oflf the fat. Arrange in a S overlapping one another. ' I /Stewed Potatoes. Pare; cut into dice; throw in^n roM water, and leave there half an hour. ' Put on to cook m boihng salted water; stew twenty minutes. Drain off most of the water, and fill up with cold milk. When this boils sdr ma lump of butter rolled in flour, with longer ^""'^' ^°°^ ^^'''^y five minutes Savory Bread Pudding, fJ^P^ *r /"?^ "^ bread-crumbs in a cup- ful of yesterdays gravy, diluted with a iittle of your soup-stock. Add a cup of boiling ^J r;H° f '?'! " P'°^^ °^ "^^^ has been^ stirred, beat to a smooth batter; add half a cupful of minced cold meat, three eggs EKuif^'^f.'^'^K ?°"'' »°*° ^ buttered bake-dish, after beating all up light, and bake In a quick oven. Serve in the dish and^pass ahttle good gravy, or drawn butter! Bean Salad. Stewed Apples, Cream, and Cake. fjT ^^^ *'°'"^ J"'*=y P'PP'°s. Put a cup- ful of water, and one of sugar, into a bake- dish. Lay in the pippina ; cover, and cook slowly until clear and tender. They shouW be turned once while cooking. Set away lat«rd°:r'^n '" the bake-disS. to cool on ;w hI^; °°. ^o^f^y. put them into a fSwhh th?m'. ""' ^'^^^ ^"'^ -•'^ *° SECOND WEEK. TUESDAY. mutton and oyster soup beefsteak au maitre d'hotel. baked sweet potatoes ST WED onions. MASHED SQUASH. orange pudding. Mutton and Oyster Soup. rhJn^?K the bone of your cold mutton, and Put^n In'f"'" *"*' ^^^ f^°™ the ;oast. Put on in two quarts of water, and boil down to one. Strain, cool, skim, and add o It a quart of stock. If no liquor is left in the stock-pot for this purpose, add two quar^of water to the m^Tbones etc. Jn hi^ Z'^f^li ^" "^"^^ *° °°«; then boS- aHH ♦'*'%**° 'l"*'"^* °^ hroth to !i°!3' ™l-i*° ^9.'^° oystt/s. with their iiHl«"ma^-"""^ci f"" P^P's*. salt, and t little mace. Boil one minute. Stir in a ^ri *P°°°^"'.of butter rubbed in flour- wmmer. and stir two minutw, and pour out TOES. throw in!" cnU an hour. Put on Iter ; stew twepty if the water, and len this boils, stir d in flour, with ntly five minuted iJDDING. crumbs in a cup- uted with a iitue cup of boiling soda has been atter; add half a eat, three eggs, into a buttered 1 up light, and rve in the dish, or drawn butter. yesterday into a such a dressing aw, on Monday, . AND Cake. ns. Put a cup- ;ar, into a bake- :over, and cook . They should ng. Set away, sh, to cool, on t them into a i and cake to TUESDAY. SOUP. d'hotel. roEs. JKV SQUASH. Soup. 1 mutton, and .™f1""".^"?d onions; i lb of 1^ ^pe7sart;anrnt*ks"of ^^M'J""?." Pep- i^to inch lengt^rj^la? s TZT^ "* ter to a light ^ri^^^Ttn^ .'^^i^^^l ^28 NOVEMBBr,. with the beef, cut into strips, and a little pepper. Pour on the water/heat slowly Pieces o'JblrH"^ r '^""'--^ Takeout'he pieces of bird, and cover n a bowl • cook m the celery, and simmer ten minutes Pour upon fried bread in the tureen Fricassee of Grouse. Make a cup of drawn butter by heating a cup of stramed broth from your boiling soup m a saucepan ; stirring into it two table- sooonfuls of butter cu't un in a te^spoonful of flour; season well, ancf put in the pieces of grouse, or rabbit. Simmer unt7verv S« t'.r.'J";°"l*''' "5^"' ^"'J arrange upo^ buttered toast m a dish. Add to the gravy a couple of beaten yolks; heat one minut? and pour over the birds. Potatoes with Vermicelli. Mash and whip the potatoes light with butter and milk. Season with stlt and ^''^^^^'^^P^My within a stone-china 'dfsh the table. Wash over with white of egg en sm»lT r •? r T'""' *^^* ^^^ been brft en small, boiled a few minutes in hot water then spread out to drain upon a^feve Brown m a quick oven. Buttered Parsnips, Boil tender and scrape. Slice a quarter of an inch thick, lengthwise. Put inio I saucepan with a great spoonful of meUed E.av t1f« no ''*^* °'''"" *•»« fire until it & i;?ce ove'rXr "^^^ ^ "'"•• ^' P°- '»>« Stewed Tomatoes SECOND WEEK. turnip boiled cod. fricasseed egos. FRIDAY, soup. MASHED POTATOES. CANNED SUCCOTASH. CHOCOLATE TARTLETS. TEA AND ALBERT BISCUITS. Turnip Soup. 12 turnips ; 3 tablespoonf\ils of buttar t "cu°p°s of mnl'^^' ^'^^ =.^"-^ '"""b'' warer r?-Ki'^^PPf."'^ "*'* • ^ 1"artsof Par;»nHlfr°°'^"'-«^«°-of flour. an hour <^f•''''^^''"■"'P« '° '^°J'l "'ater half an hour. Slice into the soup-pot with th« onion and celery; also the c^hopped herbs Pour on two quarts of cold water, and boil until the vegetables are broken optces Rub with their liquor, through a ^sLve' Season and return to the firl. When ft bo,ls,stirin the butter cut up in the flour rdd^L^^ax^Lr^"°^•^-"-'^^^^^^^ Boiled Cod. Empty a can of tomatoes into a saucepan Stew twenty-five minutes; season whh nen" PfiV ^^ *• sugar, and stir in a lump of bu«£ r^oUed in flour. Simmer ten miLtes, and Quaking Custard. JSlrl)^^^ • ■^°^^' °J 3 eggs, using the wmtes lor the menngue; i package Coonern cust^id '"'"''^"'' fl*^°"4 extract for Soak the gelatine two hours in a cup of T\ ?f^* ^^^, "'^^ °^ the milk ; add that I m which the gelatine is, and stir over the thf "r«*",„H ' ^'^^'^°^ •« "«^t«''- Take from I. : 'J?*^ P".""" "P°° **»e beaten yolks and sugar. Keat slowly, ^d stir until it thick honr''*"^ .f ^''?'' ''^"^f^ '"'^'y quarter ofS. S^'^-fi^"*i°J5'': ".'■ '° a.cold place. When ^ -....., ,,:jij ^^; ssu autiuUiiu with a ZithTtM^^t. ^J ^llWing the whites stiflf w th a little powdered sugar, and the lemon- i J UlCOa ' nJ^lV^^T^^}" "P '° * piece of mosquito. "«" ?8r- Put ou in plenty of boiling water ?e;*poVn1*' ilr""'-^'* twelvL^^S per pound Unwrap ; lay upon a hot dish and pour over it-serving some in a boat- a cupful of drawn butter made from t£ fish pot-hquor. and containing, besides butter and flour, the pounded yolks oflwo Ked eg^and a tablespoonful of chopped green Mashed Potatoes. Mash, and pass with the fish. Fricasseed Eggs. 7 or 8 hard-boiled eggs, laid in cold water so soon as they are done; a cup of Sv left irom yesterday's soup- a littl«%.!^^H chopped meat; melU butter. %ppS. s^It ^crelm.'^ '°"''^'^' '^''^ tabTe^sJoonfuls vnS* *^r ^°^^ ^«?' crosswise ; takeout the wnite cup thus made, and stanc? them closely together in a flat dish. Rub th" ?hi V°^P.^'*''**''' *»>« ''Utter; nWx vdth the chopped meat and seasoning and nSke wiJT^ ^^W^''^ ^^'"^ fi» your •• c^ps " Heat, and add the cream to the gravy and S.1nL°T '^^ «88«- Set in the Sthree minutes to heat ; stick a bit of parsley in the top of each ball, and send to table. Canned Succotash t!r. ^°«'-"Pouroff";he'"^terrput'on' ms ead. a cup of cold milk. Bring to a boil; pepper, salt, and put in a lamp of FRIDAY. ID POTATOB9. SUCCOTASH. IS. UIT8. of butter; i :h of herbs ; ; 2 quarts of -of flour. Id water half >ot, with the >pped herbs, ter, and boil sn to pieces, gh a sieve. e- When it in the flour ; tureen, and f mosquito- iling water, ve minutes a hot dish, in a boat — om the fish des butter two boiled jped green cold Water P of gravy little cold pper, salt, sspoonfuls ke out the n of each and them Rub the mix with ind make r "cups." favy, and ven three, ley in the a satlce- ma couk put on. ing to a lamp of JECONDWEEK— SATURDAY. butter, rolled in flour. Sir::^^^^:;;^^ <-HocoLATE Tartlets vanilla; 4 teasDoonfnl.i '^^lespoonfuls of salt • T »,f„ • P °"'"''='"namon,and a littl#. Rub &'",« ^^fPoonful of melted butter heat over ?heCa!,H 'Tf'l '" '^' ""^ = wet in mo e milk" sfiruntn^f^^T'^-''^^'-'^'' pour out. When cold "blat /n'^r^■ ^.'^ and sugar, with the flavorinR Baklfn^'""'" shells lining pate-oans ^'r^ '" °P^° meringue made of ?h- ..Cover with a powdfred sugar when ^hJ'"*"' ^'''^ ^ ""'« and let them^lo^iofsrgllfr/ "larcolj^""^" SECOND WEEK__ SATURDAY. WINTER PEA SOUP "AM AND EGGS^ MACARONI WITH COD. -„, „ ^R^BD BEANS. COLD SLAW, W,TJ,CREAM DRESSING. SQUASH PIE, Winter Pea Soup. ha'm?:,Cof crrkid^l"''^'- ' "'•°^'-" water; I turn p sS •^°"'''' 5 quarts of pepper; salt ^^3 s tjks of cellT' •'^°PP''^ ' split peas. °* "'^'^ • ^ Pmt of Soak the peas all nijiht Tn ♦».« put them on in a farkia kettl?. ^ niorning. a quart of warm wttlr o *i <=?''«»"ed with into a soup ketUe thfh^ "/^ ^°°^ '°^»' ?"* fables, with five o./w^^/' ''*™' ^^^ vege- slowly four hours^ fin- °^ ''^*?'"' ^°<^ ^o^k should the watS: sinKfr)'' ''°* ^^^^^ Strain off the Uounr ■'^^ ^°"'' ^"arts. bones from thi colanrf.V P'"'. ?"' '"«*' "^ jar, and season well Po^"'"°*° ^''.^ «'o<=k- but three pints of ti,; .^?, °''^- '^^"^ all Pulp the vegetables thr^-K^"? '^* «*ay- iDto'^to-day-fbm h 1°"^^ "'^ ^°'«°der pras. also rubbed t£;o,!^hT' i''"^ ^'^'^ 'be slowly, stirring ofVent,ff^°^*°u^^'- ^°°^ pour upon dife of frif^ u^" ,^°"''' and tureen. °^ ^"^^ bread into the Ham and Eggs, them'gS"old''¥?ii'^^^° --"*«. «°d let of "nfform sizefp't a'smll/"'^ ^'"''^ butter in a fiyine-Dan an/"*^/ P'«<^« of ha7 be^Taken 'Si? ^Sh **' .^''«° ^'^^ bam watei dish.^r:turn\o"tbePfi";erd f' "^k*- uTn ea^cnKf'ir «'S ^^ '^^ - Macaboni with Cod intoThmKTl,^ r""' of macaroni hot salted wa^er' Hrj- ^''^''•^y -""'""'es in spoonfu of better JT^T' ''*'^'n « «* seasoning °s needed, simrrer fifteen minutes, and serve Roast Turkey. ♦i.5If*?' ^''^.^ash out the crop and bodvof SP-: PO"^ ^°''i wate *ove 'ft'an'd thf. '*?•"' '^° ""'""»^'» 'o '"e pound after ifowlvSfi^^'*^^"^ commen^ces Cook Slowly at first, or it will be dry without ^nH raw within. Baste often and freely Te^ Cranberry Sauce. Mashed Potatoes-Browned Whip light with milk, butter and sAlf • Sweet Potatoes. Queen's Pudding td> ^Tr- °^ '"P •■ ^ ^SR^ ; J package of gela !».• Po"-- "pop the beaten eggs and Make this pudding on Saturday November. THIRD WEEK. MONDAY. giblet soup. stewsd^L^*'-'^''- boiled rice. - STEWSD tomatoes. BAKED POTATOES. APPLE MERINGUE PIE. GiBLET Soup. wa?er' '^^'"'•'^^y-Kiblets in a quart of water. Take them out ; add the water tr^ the entire contents of your stock not L^ s.mmer at the back oMhe rani'^?iv one &„^'^'i'"« ^ater if it should boil do^' Strain and season. Have ready the giS el wifh"h'1f'''°PP^^ «"^' the live pTunj! ed with half a cupful of turkey-stuffin" Cook all together fifte'en ^inutes.'^andTS Turkey Scalldp. BrSk %l T^* '""" y^""" '^•^'d turkey, ureak the bones, cover ;.hera with twn quarts of cold water: ho;l on. houT season and put into a bowl. Chop the meat and season with pepper and salt. PuT a laye^ ofJDUttered crumbs in the bottom of a bake dish; cover with the mince; moSten with gravy ; more crumbs buttered and we° w ,h milk. Having filled the dish in th^s wav cover with cracker-crumbs, seasoned, ^vtt vyith oyster-liquor for nii'kl anH Koo. l.Kht with- two%gp.^ StTewLue'ron'rop" bake, covered, half an hour; then brown^' Boiled Rice. hvS- '^^ ^^' ^"'"^ ^^^ cooled broth made by boihng your turkey-bones. Put imo » saucepan with a cup of soakeH rL ^ cook until the latter^s Sft SngThe do^ from time to time. Drain off thf Kr hnn /"•' '?'° y°"'" stock-pot; serve^the Stewed Tomatoes ^^See Thursday, Second Week in Novem- Baked Tomatoes. wS'S;h « ^^^^ '°^* '° ^ '"°''«rate oven. Wipe, and serve wrapped in a napkin. Apple Meringue Pie with nutmeg. Fill a she'll nf nil^T, ? ■, this.; bake.'and wlie'ntone^'fj^S'witT'a egg7f ndTmt?'*''^ whi.esof^three beaten eggs ana a little si^rar ok..* .._ .• :. MONDAY. •ILHD RICH. SD POTATOES. a quart of the water to )ck-pot, and nge for one i boil down, the giblets liver pound- key-stuffing. s, and pour Jld turkey. with two our, season meat and ut a layer of a bake- Jisten with d wet with this way, oned, wet id beaten er on top ; brown. roth made ut into a rice, and ig the pot e liquor, ierve the JS grated Novem- te oven, in. le-sauce to taste ste with with a beaten !n iHc ou can Satur- elf the THIRD WEEK ^HIB T VVEBK— TUESDAY— WEDNESDAY. TUESDAY. VKAL AND OYSTER SOUP. BEEFSTEAK PIE. LADIES CABBAGE AU MAITRE D'hOTEL PUREE OF POTATOES. CANNED FRENCH BEANS. FLOUR HASTy PUDDING. Veal and Oyster Soup your stock-jai; with a 1 tho L.^!, ^' '°*° Beefsteak Pie. pastk ^^'^ ^ ^^^' • *°™« good plain ^aSi'fll*^ "'"f * '"'^ «"a" squares ■ beat the catsup and a liUle wa Ir or"' P^"' '^ t':Xrr^^-^'^ -raS7:k/-2r/; inT'' Ku^'^°^ ^"^ ^^'"« ''•Hotel. Puree of Potatoes. a buttered saucepan sur until^h^f '°'^ stiflf: Dour in»« o L": j?""^ "°"' 'lot and Canned Fbench Beans. leogthV^knnto i"'» •''°'"* ^°^ ^q-^l hot^aUed'^lletan^,--P-?Th:S 231 a^'nd'iir an'd dir " °' '"""• ^''^ P«PP- Flour Hasty Pudding. Heat to boiling a quart of milk' Salt on^ sugar, or cream and susar «Jr.rit,i,i.. u saucerful with nutmeg ^ **''' THIRD WEEK. WEDNESDAY. CAULIFLOWER SOUP PORK CHOPS, WITH TOMATO GRAVY BEETS. POTATO CR0BUETT1W_ APPLE SAUCE. batter pudding. Cauliflower Soup Pork Chops, with Tomato Gravy. I rim off skin and fat ; rub all ov«»r «;♦», » mixture of powdered sage and omon Put f small p^ce of butter into a frSK-Dan^ut m thechops, and cook rather sIowlfa-'tLv S.e» li.= m,„„,es. .„d pour over ,K°S^p,': Beets. I Sn ?rand L°' '""f" '^T^'^ wTh'as much vinegar, and seasoned with pepper and salt Potato Croquettes. ^ steam and flavor, and cook eight minutes rh."H„"' '^t °y''"" "™ffl«" Send up Tn the tins— "hot and hot." ^ Fowl and Rice Croquettes ccM^hK '"«'»♦ from the skeleton of yonr colerwhh^°- ^'•««'*"P the bones. S cover with a auart nf ^«m — »__ .., " tte oTihT/V'''' Boif downto"apint!T<^f take off the fat; return to the fire- sail anrf put ,n half a cuplul of raw rice cSk in » Jd spoonful of per and salt. ITOES. ind lay in a )od oven. As te with a little times, as they a golden rus- s. c. and grated 2 tablespoon- easpoonful of 'n-juice and a , and bike in FRIDAY. TEB. E. I. JEB. a(!ding hot two quarts, in, pressing leat; cool, to the fire, beaten raw kettle, and t must not t into the is with up- ings. Cut 'ins ; toast li into its then lay in Jold; dust of butter large drip- keep in t minutes, snd up in ES. n of your mes, and T, adaing lint, cool, sail, and !^ook in » fanna-kettle until the rice is soft and drv st.r m. then a tablespoonful of bu«er and turn upon a flat dish, to cool. Meanwh^fe put the minced chicken intoasaucepan witl' a httle of yesterday's soup; season and stir into the cold rice; flour your hand* ami make ,nto oblong flat cakL Pu^a^rea spoonful of mince in the hollowed centre o roH e'Jh''°'1, ^y '^^'""8 *ho rice upon ir roll each m flour; then in rawecc- laslv in^p^ounded cracker, and fry to a fi^nVydS Potatoes a lItai.ienne. Whip the boiled potatoes to a dry meal with a fork; still using the fork. beaT fn butter, salt, pepper, and two tablespoonfu Is rhZ'T\, ^'"'' '■ocl'-work. upon a stone! china dish, or within a pudding-dish th^t hasas. verstand for the table, ind brown ?ntof\t '^.ir^''^ "p- ^'^ "pp- rat- Canned Corn Pudding. mi?i"'1 *,",'* ''''°P the corn; add a cupful of milk, 2 tablespoonfuls of melted butter and L°V",f"= PWer, salt, and 2 b. "ten 'eggs Beat all hght ; pour in a greased bake-dish bake, covered, half an hoSr; then browi Boiled Custards and Cake 1 quart of milk; yolks of 5 eggs and the tablespoonfuls of sugar ; flavoring extract i teaspoonful to the pint. «:*iract, i Heat the milk to scalding; pour gradu- ally, upon the beaten yolks Ind two whhes whipped light with the sugar Return to Jf r^'^^-^"'*- »°'' ^''^ ""ti» •» begins o thicken. When cold, flavor; pour into glass or china cups; whip the whites to a froth with a little sugar, and pile upon the top Lay a preserved berry, or a bit of br eht wlttcTe" ''' *°p °'^^'='' '^''^y ^«^P St THIRD WBBK— FRIDAY— SATURDAY. # 233 THIRD WEEK. SATURDAY. GOOD BEEF SOUP ^TcALLOPPn"^ '"°''- "'^° POTATOES. SCALLOPED TOMATOES. BAKED ONIONS. suet dumplings. Good Beef Soup. 6 lbs. of shin beef, cut in strips ; 2 lbs of jTarroJ^s''',"? •■ 4 ''talks of cele^ x ojfon Lnr^r 'J" '"/"'P'' '• ''""^'^ Of sweet herbs ' pepper and sal» ■ >, ^„„,i^ -t "cjus, | Put on the meat and bones in the water Ws °°ldd°S^' ^'T"'"« of^ei^fortw^ Je«t«hl« *''1 ^^^^ '""I all tl^e sliced vegetables except one carrot, and cook two two hours more. Strain oflf the liouor ■ «„. stocr.por addV,; """ --oned K',P; leastX n.,«r? '■'"' TP <'•'«'■« should beat mUrs!'andpL'':,'il-^'-----ten Breaded Lamb Chops. h Jh"" "*^^'>'' '^^tt"" with the side of a hatchet ; pepper and salt ; dip into beaten fried potatoes around them. °^ Fried Potatoes an^hour'•'drv!i!^ '"^ '° '^"'^ water half fo^, li.K; u^ ''^ ween two towels, and fry Scalloped Tomatoes. tomaSs'^nto^hl^i!^^ "*1"**^ ^'■°'" « "n <> tomatoes into the boiling soup-kettle p.,* ed ffielisrh M" *^« ' otto'm of' fbutfer! ea Dake-dish ; butter them, and lav in th* tomatoes seasoned with pepper salt and sugar. Cover with buttered crumbs and bake, covered, half an hour-then brown Bak«d Onions of your soup-stock, strained through" cloh brown in a good oven ; lay in a dee^dSh ' withKneHV'*"" T^'^^'y thicktntd with browned flour, and cooked one minute. Suet Dumplings. 2 cups fine crumbs soaked in a cup of hot mi k ; I cup powdered sJet ; 4 beaten ews- I tablespoonful of sugar; i teasno^nfni cream.tartar mixed witS i 'table pooK^o Srk^'lfi?Kf'°^-'^ad-oLdinthi a^H?u'^® ^«8S into the soakeei crumbs- anH t^lt- !4ft. 8"Kar, lastly, the flour Beai ^urercloSl' 'l.""""' '°*° "^"^^ P"'^°'o ♦.VK*! J* , ' '^ave room to swell ■ tie tightly, and boil one hour. Eat hot. with 284 FOURTH WEEK._ SUNDAY. «0A«T0008E*'*'*"°''"'°"''- SWEET POTATOK8. CANNED STRING-BEANS. CAULIFLOWER. CHOCOLATE AND COCoTnuT BLANC-MANOK WHITE CAKE. COFFEE. Macaroni Soup quaS Tea? T^J P"""- °ff ^"d strain two serve ^""'"'''' '^''« "i^utes. and Roast Goose. poJlte^eTalt it'tV^-- -^'^^ the and should you be^° sow ' ^J'^^u «°°'«-" bird taketh»^i=r • ' *^ *«" as the ly. Wash out an/P"'"'"?^"' good-natured. boiling water and r^a^Tf **°.«="Pf"ls of hours.* basting often ^nH°^ ^*"' "^«- *^° When half dine cover^JeT^ copiously. and se've in a bo" ' ^^PP^"" ' ^°'' NOVKMBER. wifh";' !!;?,"'i'' ir^ .»hecon.-.t. rch smooth ^^i^i;'SL^-;:'^-he n a °rtt*le'' Slw''" ^i-^^'^!' -btd ,^.t th »n a little milk, and at r until the blai / mange i, colored. Wet a mould when tkj ^''°f°'«'«-'n"'ture is cold, pour half into thi Af°e ha^l?i"h ^''''''' '* "•" 8«' '=«'d ^Is ' the w.iah. " ''/"il' °'" '" "««" " it will bear Indwhf ?;.?"• *^*- '=?f°'^n«t in carefully^ and when this is quite firm, add the rest of T.h^'^f^"'- 1^"' ^^y t^™ it oufup^n a nut '^^i^**P**!f °"'«^h»''°f the cocoa* n^K 7^ grated-over it. Send around a onlatu'd at'"'"' ^^'' "'''' ''■ ^'^ *''» White Cake. No^'r 'of '"%u " ^^"""' Receipts.' Series Apple Sauce j^^See Wednesday. Second Week in Novem- Sweet Potatoes in SSfember'^' °° '""'^^^- '^^"'^ Week Canned StbingBeans. «,°®?. "French Beans," TuesHav ti,;.j Week in November. uesday, Third • Cauliflower. -ilmes^n bonmgfaltStaf'^^'r.'^^'y-fi- ^J-5.^?':l °f »'.»'.• 3 tableSDOonfnIc .* whit«oV7egSrra«„i„aLvoXg^^^^^^^^^^ SS °^ «"'«^ cl^ocol^te^'x'gilt:^ FOURTH WEEK^ MONDAY. medley soup RECHAUFFE OF GOOSE. STEWED SALSIFY POTATO CONES, BAKED^ CRANBERRyTaUch: apple meringue. Medley Soup carYa«Vf°1h^^''' '"* ^*'* ""^^^ fro*" the carcass of the goose, break up the bones wa er° Zd b*"*. '!,"®"^ '" two qLm'of water, and boil down to one. Strain • stc°L nof ' nH^^* '''''' '■«"^'"'' i° your s uffin^ Jh M ^l'''?^' ''^'^ ^n hour. The stuffing should thicken the soup suttcimtlv and^almost season it Pour Lt inl?tte Eechaufpe of O0O8H. Cut the meat into neat slices, and lav in add a spoonful of currant jelly ^il „^' and pour over the meat. ^ ' "P* Stewed Salsify i^SlE^var r ''■•™- ^ „„..- "^..^*ter, a little salt, until t#.nd*r • salt . simmer five minutes, and poufoafc Urch imooth nto the hot corn-starch, whip in the e, and pour wl upon half ell. Add to )bed smooth the blaiic- I ; when the lalf into the : cold fast, it will bear I carefully, the rest of out upon a the cocoa- id around a Do this 'ts, ■ Series E HousE- _irOUBT^WEgK--TUBSDAT— WEDWEBDAY. NDAY. ' SALSJFY. lY SAUCE, rem the e bones ; uarts of Strain . in your ir. The icif ntly, nij the I lay in a little r with e boil- upon a I flour ; Jil up, drop- Stew ilk to in a r and ut. Potato Combs— Baud. Mash or whip boiled potatoes lisht mix trt*,/'"'" ""y fi^olyniaced parsley aTit- tle butter, a great spoonful of 'cream, and c5ne''s'ha'oefl'''° ^V«" «88» Mak; imo cone-shaped loaves, about as large as an egg. set m a greased baking-pan wash oven.* '^'''" "««• "«* ^'°^°^ » q"iS Cbanbbp.ht Sadck. See Sunday, Third Week in Noveml)er. Appta MiBiNonR. Sweeten and spice some nice apole sauc« • ding-dish, and bake quickly. When well crusted over, cover with a Lw«^«rmade i^th »Pr/:?'"'^ *•'« *»''•«'' of three eggs SinV^sh^i^r' ''"^ *'* °^^"-'^°- FOUKTHWEEK^ TUESDAY. baked bean soup. sacs:ge'a:"cYbbaoe '""^ '''"''*"'^- uii. A.Mu cabbaoe. celery salad. 285 macaroni pudding. Baked Bean Soup. the back of the range, ^and cook until soft ?udd;nTdTr''^"rr °"'"« P"' them into a bacon into strips; put into a soup-po? w fh of'cele^"'- P?'r o„°t"' ^"'^ tf"-' 3t:iLs ui tciery. four on three auarfa nf ^ u water a„d boil down to two. f ub hmugh a colander ; return to the fire • seasCf to Veal Cutlets. sah'dinlTi*'' '''^'' °if ^ h^t'^het; pepper, salt, dip m raw egg, then in cracker-dW fry in a little butter, turning as they Lfow'' t^;t whin'" °^' '""'"^ «ome drawn but: ter in which has been cooked a ereat snnrVn ful of tomato catsup. ^ * fP°°°- Fried Parsnips. Boil tender in a little hot water salted Scrape, cult into long slices: dred^^ w,*!^- offlie fat! aVd irti'™ °'-*^"PP^«" ^^-^ Sausage and Cabbage. and nt,7o?f'^r'.''°'' t ^"«' ^''hite cabbage, and pat on to Soil m hot water with ..x « eight •• link • sausages, having previously P/m„!? "!f'«'.»"8htly. When the cablagl [.UorJ^'u" *"'' ^•'°P- '''1'1'"K pepper «her pfl ''"""' ""^ ^'"•'8«^ heated to: gether. Pile upon a hot dish, laying the sausages about the cabbage. ' 8 ""e Celery Salad. iJai'hl^ ?>"*! *'"' '''inched celery into inch lengths. Put into a glass dish, and pour over It a dressing made by rubbing a tea- spoonful of sugar v.th half as much, each of pepper, salt, and made mustard with n^^n ^^'T"*'"'"'- °^ °''' «"d twice the quantity of vinegir, added gradually. Macaroni Pudding. I cup macaroni broken into equal leneths • I quart of miU ; 4 eggs ; J lemon ; rtible: spoonfuls of butter; j cup of sogar, a littl^ Si^mmer the macaroni in half the milk unti tender. Heat and add the other S While hot stir in the butter, the yolks beaS 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. "'ENISON SOUP. aOILKU leg OF MUTTON. MASHED TURNIPS. FEWED tomatoes. stuffed POTATOES. PANCAKES. Venison Soup. n,^!''^' .°f ''?°'«>n. the coarser parts of the nieat will do; x lb. lean ham; i onion sliced ; 3 stalks of celery ; 5 quarts of water I can of corn drained and chopped pep per and salt ; butter and flour. ^^ nnSi* "P i'*"® "®^.* *°'^ P"* 0° with the onion, celery, and water. Stew slowlv three and a half hours. Strain, pressTnJ hard ; cool, skim, and return the sou . to in^hou^'^i?H'?,f'=''°PP^^ ^°^" Stew half t^r rnn'/- '^i''® Seasoning, a lump of bnt- ,-,!L !? '•" ^°"''' ^ ^^^f-<^»P of tomato- juice. and simmer ten minutes more. I this sCp.'"'""' ^""^ ^'°'^°° "«« "«"°° for Boiled Leg of Mutton. Put on in Dlentv o*' Knn coarse nettins Pnf ♦hil, • . "P each liquor in which the fowls we/eToiled Hominy Croquettes. 2 cups of fine-grained hominv boil«i melte'd't:.^ ^'*^" ?««": » tEpoonSs sJlt'tasT'' ' '^^'^-Poo^f-l of sugar! lunSnh^U?/. ^"•^ '"'81'" '°t° the hominy ' e^« 1^ t"*'' " ""ooth; then beat in the r^fi •■ ^^•"' "'♦° "•o"" with floured hands ron m flour, and fry to a good color Drab Spinach. FOURTH WEEK_ THURSDAY. MtlTTON AND BIOB SOUP. '"Slct'^'^^''*'"''- «««^^C«0«UBTTBS. l-IMA BEANS. BBEAD AND CUSTABD PUDDING. Mutton and Rice Soup. „ CmKKHS a l,« VlSBNOME very little onion, the pounded yolk^ of two | Lima Beans. Soak the dried beans all night • th^n nm. on'V'J''^ "Kidney BeaSs arAnSir^ on Sunday Second Week in November Bm*D AMD CUSTAHI) Pt,i>o,„l»,- 4eilg»; 5t«ble.pooi.fuWof.„,^ 2 tableapoonfuU meJted butter '""TPM . 4t"'»urp:!„ ;Se"b„r''atd't?. cover, spread upon the custard— i/f«ir_ ling to your mbs, and stuff neat. Boil in y salt, thre?- wwed up each into a broad n melted two ing, and the should have be hot when ice while you When russet- >r over them eated with a p. Save the boiled. :s. >Jny, boiled, blespoonfuls 1 of sugar; the hominy beat in the ured hands , >lor. Drain hot salted chop fine, li a piece of a pinch of 8 of cream, out. ; then pro- "Anglaise." November. '. and bean DING. i of dried I of sugar ; chopped ; F the milk, ard kettle. , and beat ling-dish ; n the bot- nd strew ind fruit. 'T pint of nd sugar ; over the Dur. Un- if .fnll- whiffled iat warm or butter FOURTH WEEK. FOURTH WEEK— PRIDA*— SATURDAY. FRIDAY. OBAHAX SOTTP. VBtOABSBH OF OAMNKD SALMON. * OmoXBN DT7ICPUNOB. SAISIFT SAUTK. MAOABONI WITH BACON. BBAN SALAD. pokpkin pik. Oraham Soup. fi c*,?!"""! 3 carrots; 3 turnips ; ^ cabbage t«hl« ' °/,<=e'ery; i can of tomatoes f 3 tablespoonfnls of butter rolled in flour * cup of milk (cream- is better); pepper and Jre^fnCwItrS^pt-^^^^^ tne end of half an hours boil. Half an herbs. Boil sharply twenty minutes Idd sugar, pepper, and salt. Rub the soup hrough a colander. Return to the fire , sU? m the floured butter; simmer five minutes turn mto the tureen, and stir in The hot milk or cream. Fricassee of Salmon. I can fresh salmon ; 2 beaten eggs ; i cud c^»«. »a sal, .0 ■a.&p,„.TL'c"ld Stevy the fish-broken into rather coarse bus-i„ thecan-liquor ten minutes. If K Add" he T/' °^ ^"°^' '"^^ '» a little water adelpdisS''' °°' "'""*''• ^°^ P°"^ '"to Chicken Dumplings i !Jm*n?°'^ your cold fowls. minced fine: ?k^ P °^ K«vy; yolks of 3 raw eees i tabespoonful of flour; pepper anT^salt Ihtle fl^*^' "^ l^« • ^ ^^°^ "^»k "d'a little flour ; cracker crumbs Ui^* ^''fyPI^ "*'** »°d seasoning, with a genue Doil. Stir in the flour wet in a litUp yoks'lSTo'fhT"^'' '''''' '^^^^^ yoiKS. btir to thickening; pour out anH let It get cold and stiff. FlouV yourhknds RonT^" '^r*»« '°'° flattS bans' Roll in cracker-dust, din in th« ban-, "!" - «d^;irj^[: '"' *^"'" ''otlariC-DSiu: fhf'?.:"^^" *?** skeletons and stuffing of the chickens in the rest of the pot^quo? Md put by, well seasoned, in the S Salsify Saute. See Thursday. First Week in November. Macaroni with Bacon r„,r^l' ■ * l'"l® *«ak -stock '' saIt«H Bean Salad. dish"Ui^.*'°''^ ^•™* *'«a°8 intoasalad- November ° ^^^'^^^^y- ^i"* Week in Pumpkin Pie, 1 quart milk; i ^int stewed pumpkin r.ih «rusl. Eat coldf ^ '"*' "■ "P" FOURTH WEEK_ SATURDAY. OX-HEAD SOUP. PORK STEAKS. APPLESAUCE. MASHED TURNIPS. POTATOES SCALLOPED WITH EGGS. APPLE PIE AND CREAM. Ox-Head Soup. i an ox's head, well cleaned includincr ♦!,- f tSn^nT*' 'P*'***'^«'^"'^Sma^^^^ 3 urnips; 3 onions ; 4 carrots; 4 stalks of celery; pepper, salt, ind mac;;^bunoh of Syl^JourMr^ °^ -*-•• '^-foc°k' A^out'^^^^^^^^^^^^ he water, early in the day. Brine slow 5 to boihng and keep this up five hours i? the end of three hours tafce out the tonirn^ witB enough liquor to cmrer it aL 1 ? •! get cold W? the five h^Ss hav'e pa 'sU' strain off the liquor; take out K^d vegetables into the soup ; seawn it andUnr 5Sdl"?hlf ^;°-^^y intoThe£lc!^Y f!?i!_*° th^ kept out the 8kimm«H ^d lutJ'^J^'"'^^ """*« yesterday from the ^^KvlT^'^'i *•»• potatoes, boU^ and 288 k |i».BO£MfiBR. Pork Steaks. Cook precisely as you do beefsteak, only for a much longer time, and turn oftener. When yon have laid them upon a hot dish n°H ""^ ^'^ ^'^^^ ^•»'' bu?ter mTxi and heated with pepper, salt, powdered sage, and ^♦i„^ /""°f ^ °''.'°°- Co^er. and let them stand for a few minutes before serving. Apple Saucr See Wednesday. Second Week in Novem- Mashed Turnips. See Wednesday of this week. Potatoes Scalloped with Eggs. ,,^<='JP^?f "ashed potatoes; 3 tablespoon- fuls of milk, and 2 of butter ; yolks of 4 hard- ™t*^^^^' ''^***° raw egg; handful fine crumbs ; salt and pepper. Beat the hot potatoes smooth with milk. Dutter, 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 thlT 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 m 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 A LA LANGUE. ROAST HAUNCH OF VENISON. SWEET POTATOES. MOULDED POTATOES. STEWED CELERY. CURRANT JELLY, MARTHA'S CAKE. BARLEY CUSTARD. Soup a la Langub. Take fat from your soup-stock. Pour out two quarts into the soup-kettle ; heat slow- ly and skim carefully. Meanwhile, Uke out the beefs tongue from the jar; skin, and cut t'^-1- u^V^?.""' ?^ '* *°*° ""all d'c«- There shoud be a large cupful of these Drop into the soup, add a tablespoonful of catsup^and nearly a teaspoonful of French musi&tu. VViieu the soup begins to boil again, pour itout. . " *~" Return the refuse parta of the toOgne to 1 the stock-jar. " Roast Haunch of Venison Wash well in lukewarm water; then, rub all over with butter. Cover on all sides 6oL\T^r P"f * "' ^°"^ "<* water ind put ♦h« K 1° '^°'"'*' P°""°8 a ""»e water imo the baking-pan. Now and ^hen wet th« tCf ^oT" 'V^" racking. Ro^^rfrom three to four hours. Half an hour before taking ,t up. remove the paste, and test whh to'rolT '"hI" '' '* '^ '^°^'- ^' down aSn to roast, and baste every five minutes with claret and melted butter At the la^t. dredge with flour, baste with butter, and browl Pf° a thickening of browned flour a ef- spoonful of currant jelly, a glass of claS fnTboa't"'^ "''' *° ''''' ^°" "P- ^°d ^^« Sweet Potatoes. Boil in hot water until a fork will enter the largest easily; peel; lay in a dripping- tWry^'our* '" ' «°°' °^^° ^ ''^ "^°»°- Moulded Potatoes. 9„5*^*1*'^"*? potatoes with milk, butter, and salt-not too soft ; press hard into a greased mould, and turn out upon a hot d?sh Stewed Celery. cf.f b"P/ ^u'^ '''J.' "^^o «q"al lengths the best sta ks of a bunch of celery. Cook tender in S^^u''^*^" ? ""^« "alt; drain, pepper and salt, and when dished pou on a cupful ofdrawn butter in which £as been stirred the juice of half a lemon. Barley Custard. ^atj^^^ °J ^^"^ *"""'«y >• » quart of milk ; 5 ^??fn'« r^fi"^''?]^"'"' °^ cornstarch wet up in a little col^ milk ; nearly a cupful of flXr/n|. P'°'='' °^ -'*' -°"Ja. or'Sher «,»?-,"♦ **"* ^^'■'®y. *«°''er in just enough water to cover it. with a pinch of salt. Drain and put into a custard-kettle with the mUk.' Heat slowly, and when it fairly boils, pour th^fii*",':^^'*^^^."'' »"8" R«t"™to I„H ^ stir until thick; turn into a bowl, fn*i' ^'J*'^^°W. flavor. On Sunday, pour fSl nf^'K^*^ ^^'P"' *'''^' "y°" 'ike, aspK ful of whipped cream upon the top of each. Martha's Cake. Please consult •• Common Sense in the SLtf n«L°' ^^^" No. I. General rI ceipts. page 314. m: ' Vbnison. water ; then, rub ver on all sides ind water, and put little water into >d ♦hen, wet the ting. Roast from ilf an hour before iste, and test with i. Set down again ive minutes, with U the last, dredge tter, and brown, i in the dripping- ned flour, a tea- glass of claret, Joil up, and serve 3ES. fork will enter I' in a dripping- a few minutes roEs. th milk, butter, 3ss hard into a upon a hot dish. lY. lengths the best Cook tender in drain, pepper 3U on a cupful »s been stirred ID. lart of milk ; 5 ora starch wet ly a cupful of Billa, or other n just enough of salt. Drain, with the milk, rly boils, pour ir. Return to 1 into a bowl, Sunday, pour like, a spoon- e top of each. >ENSB IN THE General Re- FIRST WEEK. FIB8T WEEK— MONDAY—TUESDAY. MONDAY. TAPIOCA 80177. VBWsoNPAs-rr. stbwbd tomatoes. EDNET BEAKS AH MAITBH D'HOTBL. POTA'.'v OAKBS. APPLE JELLY. FBUIT, NUTS, AND BAI8IN8. Tapioca Soup. th^wln^f ^f "'"'^^ J*"^?? ^ ^'" suffice for and Eft Vr' ^^'"i'y *°-intil soft • wine and send io table without peeling them ^' Creamed Parsnips. Boil tender scrape and slice lenethwise Put over the fire with two tablesp^l'Ss of pa™fe/%^hll*'"' '''I'- V"^ « "">« need Ksh tL „^^^^? "°*'^ % "nixture boils taScl P^^""'?". add ^ihe s^uce three tablespoonftils of cream in which has ^^n n7J"^ ^'J"»««'--spoonful of Sur BoH nee. and pour over the parsnips Susie's Bread Pudding three^mnrw^ "'"'=. 4 ''«88; the whites of crumb? ftfhl'""'"'^rV ' '^"P^ fine d^ r„n^f • **^'espoonful melted butter- i SofrtU^r*r,^'''"P''' ^°*1 butter light, aoak the crumbs in the milk, and mix well x*t2o7'ti^ere^gf'':siii?ji'i.rrt sugar. Eat cold *^ **^* powcfered FIRST WEEK. WEDNESDAY. •rueOBD BABBITS. OAULIFLOWEB FilAIN BOTTP. KAOABONI WITH CHEESE. BEITS. «USK FBITTBB8. A Plain Soup. crIckeH '^'1 °^ beef-meat sliced and bones cefenf ;itrl"'P-= ^ '=^'"'"°»«; 3 stalks of buS'ofte°°'°° "'"'='' with 6 cloves ; of water '^'' ^^PP*"" ^^ "»'; 6 quarts wifhlhTwa'tS^ln'd coo?'?^ ,^T*^"«« - ^^ jar. witn all the soup not used to- JuoGED Rabbits. bitfis Vo;7ricrs'leV*Ta'°l>'?* '"^ -b- salt pork in be b^tiom o^ ^'"^ '^"=*'' °^ ^«' keep in the steam. Cook steadily two hour. \Pi«ce of streaked salt pork, three or four inches square When the beans are soft, drain ; put into a Wdish with the pork half browned in the middle thTn' H ^ "!]*^u°^ '^^ P^'-boiled porl cover the dish, and bake one hour-then browT Baked Tomatoes. Drain off most of the iiiiV*. fjlnir, « r jou'rStott'stX;; putrr- H [mo a puddingKlisrieason X'^^Z" over alf.^L?'* ''""^''J ^'^«^ «>>« ™bs brown" uickly.' '''''''^' ""''' ^ ^our, end Chopped Potatoes. Boil potatoes, and let them get cold ri,«„ rather coarsely ; put into a saucepan w^h S and salt, and shake and stir until veVy hot Lemon Pudding. 6 butter crackers, soaked in water and «afif^ '*? ^ P"'P; ? le-nonsThSf the grated peel; i cup of molassf i table l^TX-,":^' ^--•- ^ p^-h ^f'Sf: fhe seeds PslfAr^P:^'^"^- ^"^ rSv^ e« wfth ;k t^ . '" ""t" the crushed crack- ers with the butter and salt. Beat in »>». Hair rLr^'^'fr ^'^^^ *^« lemon°peer I Have ready small rate-Dans Hn-^ ...ui I ^!i>«S:*'''^''*"'^^'*'^ Eai 241 FIRST WEEK. FRIDAY. 16 bread soul*. lobster croquettes. BB«T«n ^„ SALSIPV PRlTTERS__sWHE";'pr,°,rs'«- INDIAN MEAL PUFFS. Bread Soup the rrn.Vo /- . ^ '*. ^"''^ ^Rain put in X and beat?h?b?e°ad Vr°'^ ^'^^'^^ seasoning and a litfU J ^/•^'■"dge, add boil one minute '"'"""'^ Parsley. and Lobster Croquettes "f fraw egg^ °' ''""""-P^^' ' ''^^'en yolks oM ^«?.V' last' the'^crum^J.^ KSo •^ swIeMard' "l!';'- ■■°" '" ^onT^^^ 2n«|a|1roqS^Stru'SS ifffi 2rS§S~-^= Braised Grouse wiping. Tnisrin; ^ ?*° """'"S and tie^h'em inTape'* CoveT hTLSom^'o^^ saucepan with slices of fat salt norT i * the grouse upon thec,e. enrinVif •' '*? onion and parslev ovir '♦», ^ • ? ™»nced salt, and a^litt rsuefr r" '''"'■ pPP«^' strain the irravv fh/.u '''* '^^ grouse: flour- boilunlL '°''*° "^'th browned "uur , Doii up, and pour iato a boat Par* Salsify Fritters 242 DECEMBER. 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. SwFdT Potatoes. See Sunday of this week Indian Meal Pudding. 4 beaten eggs ; i quart of boiling milk • '2 scant cups white "corn flour." or very fine meal; i cup of wheat flour; i scant cup powdered sugar; i tablespoonful butter; a little salt ; i tablespoonful of cream of tar- tar, and half as much soda sifted twice through the flour; J teaspoonful mixed cin- namon and nutmeg. Boil the milk ; stir in the meal, flour, and salt. Boil fifteen minutes, stirring up well ?°T ^^^^l^tto'"- Put into a bowl^ and J J u *™ ""■ **""^® minutes. When cold add beaten ep-gs and sugar with the spice. Whip long and thoroughly. Bake in greased^cups or muffin-tins, in a steady Z^t. A^° done, turn out. and eat with Butter and powdered sugar, FIRST WEEK. SATURDAY •$t MOCK TURTLE SOUP. BAKED MUTTON CHOPS. MACARONI PUDDING WINTER SQUASH. COLD SLAW. cracker and jam pudding. Mock Turtle Soup. • fi^ase refer to Wednesday. Third Week m March, for a long and. minute receipt for this soup. Make enough for three days. Baked Mutton Chops. ^ lbs. of mutton chops ; 5 fine potatoes ; i onion ; i kidney ; i pint of oyster-liqior : Of ffiuir** a°d parsley ; i tablespoonful Lay one-third of the chops— rid of all the fat and skm— 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 tha sliced kidney. Cover with potatoes; season; put in the rest of the P«T' *,?°''^'" "^".^ °°'°° and potatoes, i-our in the oyster-liquor and mehed but- l!!^'*^ paraley pepper, and salt. Cover very closely, and bake in a moderate oven disT "■ °"* "P°° * ^^^^^ *** Macaroni Pudding. Braalr half a r.».._j >.< ... r,i^.,.Z I'i ~,i~"'"" ^" «iiit;aro— 4 into iiioit pieces, and boil twenty minutes in hot, salt- ed water. Drain; add two tablespoonfuls of grated cheese, the minced remains of yester- day s game, or some other cold meat, a lit- Miv*'oiT'"'1, ^*'"' .*°'* ^o""" ^aten eggs. Jf^u ;^-"" T"'°8 **»»» a "»le soup. Po^rinf'.'o''"*" '''J""^ * P"'^'' °* «oda. hn.?r ^ * greased mould, and boil one hour. Turn out. and serve with a graw made of cold gravy left from yestefda? ?^^f ""'il^- '*J'5 ^°^ ''°''^' ^'^ained. thjct ened. and boiled for one minute. Winter Squash. Pare, cut up, and cook soft in boiliuK water, a little salt. Drain; masb smooth nlnnl7 °"^ ^", **>* *^*«^ = *°^k in butter Sfsh ■ ■ '"''^ """""^ '° * '^''^P Cold Slaw. Shred a firm cabbage, and pour over it a dressing made in these proportions: One teaspoonful of sugar, half as Jiuch sal:, pep- fwn t^K, "*^ f^^i^rd. rubbed smooth in !,n J '"Pf^^.f"'" °f «*'■ and then beaten up very gradually with five tablespoonfuls senc"o7 c'ele"' ^ *^^^P°°°^"' Colgate's es- ' Cracker and Jam Pudding. 3 eggs; i cup cracker-crumbs; i cuo aVoonfTo^Jar '"' '''''' ''•'■■' Heat milk and crumbs together until bm?er"fnH^"™ °"* *° '=°°'' ^'^"^ -V°« ™i ipn^nn c.""*'^'". *° a cream-adding the lr^.1, ^^J"" 'V^'' ^a'^'" yoll's. the soaked ♦Jr » k'"u°1°1'"'-^' ^a^*' the whites. But- fin ^n ■fu'^^i^*' • I^"* ^'^^ J«" at the bottom ; hllfLT^ *^^ ?"'*"'■«• ' '-^ I'ake, covered half an hour; then brown. Eat cold, with can n.,?^" °°- *°P- ^'' '^ yOU like, you from^hloven""^'" """'' '* before taking SECOND WEEK. SUNDAY. "THAT SOUP "AGAIN. BOAST TUBKEY, OAHNIBHED WITH SACSAOBS. HASHED TURNIPS. CANNED OOBN PUDDING. SWBHT POTATOES CBANBERBT 8AU0B. / OBANOE SNOW AND SNOWDBIFT OAKB. hot coffee. "That Soup'" Again. Remove every particle of fat from the top of your stock, "fake out what is needed fo? to-day. ^nd heat^o boiling— slowly. RcAST TuKKKy, Garnished WITH Sausages. Wash out the turkey carefully. Stuflf as usual, adding a little cooked sausage to the imains of yest a little soup- up of milk, fn pinch of soda. I and boil one ■■ with a gravy rom yesterday, strained, thick- lute. H. soft in boiling masb smooth, work in butter, nd in a deep pour over it a portions : One nuch sal'., pep- bed smooth in nd then beaten tablespoonfuls I Colgate's es- DOIMG. imbs; I cup tei ; I cv n of rated p^ i ; 3 :ogether until rhile you rub 1— adding the ks, the soaked whites. But- it the bottom ; bake, covered, Sat cold, with you like, you before taking _SECOND WEEK— SUNDAY—MONDAT. SUNDAY. H 8AUSAOK8. ST POTATOES FT OAKIS. from the top is needed for iwly. rH Sausages. ly- Stuflf as lusage to the dressing (Salt the giblets, and keep for to- morrow.)Lay the turkey in the drippW-nM InY "" K'^^V^pf"^ of boiling wate? o^i^' and roast about ten minutes per pound- In A/^'J''^^"* '^°"'-- Ba«te faitSfully and often, dredging with flour, and basting with butter at the last. Dish the iurke/ flour „^ ^"T- "^'•=''«° ^'^h browned Mashed Turnips. v,Ft^lW.T^'' ^""^ """"^ •*^'"i«'- in boiling water a little salt. Mash and press in a heated colander; work in butte? pepper put dabs • of pepper on top. Cannkd Corn Pudding. ♦owI*'°' *r°? ^bop the corn fine, add a tablespoonful of melted butter, four beaten eggs ; a large cup of milk, with an even tea- spoonful cf corn-starch stirred in U. wfth salt and pepper to taste. Bake, covered n a greased pudding-dish one hour then brown quickly. ' ° Sweet Potatoes. See Sunday of First Week in December Cbanberry Sauce. UtS™**"^'■*°.^*'':*°berries with .. ve^y lauceZ '■■<5' °*'?; '° ^ P"'"^^^^'" o^ tinned saucepan Stir often, and when thev are lade ?/k" V^'"^- ^^ '^''^ as mamL! lade, take off, sweeten liberally, and rub ten •rfi."'"-- "" ' °°»'->' ""P" Orange Snow and Snowdrift Cake eratid'^'.i'rr* oranges, juice of all, and nl^ nf ?^i ^ °"® • J"'^® "^^ balf the grated IdLl r ^^""T '• ,i P^'^'^^S^ of gelatine soak- ed in I cup of cold water; whites of 4 eees whipped stiff; I large cup of powd-red sugar ; 2 cups of boiling water. P"**^*'®"* ♦h^j" ^uV"^^?^ ^""^ peel of the fruit with the soaked gelatine, add the sugar sth- we 1 and lea*fe them for one hour. Pour on S' ing water, and stir until clear. Strafn and P^^^tbrough a coarse cloth. Whei cold and beginning to congeal, whip a spoonful at a time mto the frothed whites*^ P\u^into a wet mould. Do this of course on Saturday For Snowdrift Za^^, please refer to •Breakfast, Luncheon and Tea," page 340 248 SECOND WEEIC_ MONDAY. BBOWN OIBLET SOUP. STEWED POTATOB8__ b^^ CEI,Bb™ MiAIN BIOV PUDDING, a " oompobtabi,b cup op tba." Brown Giblet Soup. Cut each giblet into three pieces and nut on to boil in stock made of the remnanf of your mock turtle soup, diluted S water and^stramed. Simm'er all together one Chop the gizzard fine, pound the liver Make what is called technLlly a rLf bv putting two tablespoonfuls of butterTnIo a saucepan and when it bubbles, stirrLJ in a A^i until they are well mixed and smooth Add, spoonful by spoonful, half a ^n of boiling soup, then tL pounded Hver •'^the puzard juice of half a^^lemon, and half a Sd Ind'h^? '^''^y- ^'" *» ♦bis into he . oup. and boil up once. Have in the tureen .he yolks of four hard-boiled eggs each quartered with a keen knife, and poir S soup upon them. P ® Minced Turkey and Emjs tur^el^^Pu? ?h.'*K™'" *''? "''*° of *be lurKey. fat the bones, s news «kin unA T.Sr' *Set at^^' -ith three°Tuarts'ofcold 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 drawn butter; two beaten eggs ; pepnerand salt; put in the minced tufkey- wt back over tfeefire, and stir until very hot Covtr the bottom of a pudding-dish with fine onTn';„PH°rJ° ♦be'mixturl ; sfrew Sumb! on top, and bake to a light brown in aau^ck oven. Serve in the bake-dish. ^ Baked Tomatoes. Fir^Jt^wLf* ^bursday of last week-the First Week in December. Add the surnln. juice toyour turkey-bone " stock." " ' Stewed Potatoes. coKafefhauih*r"^" '*i.""^«^- ^ay in watlr^Se':^? 'Z^^^^^' il^ -pour this off, add a cup of coKilk 3 and a little m-inc^d pa;s!S"' B^rge^tiv one minute, and pour*into a^deep dishf ^ Celery. Wash, scrape, and cut off the greet, leaves. it 244 A Plafn Rice Pudding DBOEMBBR. SECOND WEEK^ TUESDAY. SIMPLE WHITE SOUP STEWED FILLET OP VEAL. s„^.„„ BOILED BE. ^.S. __masHED POTAT^Hs? queen's toast. Simple White Soup shrred and cooked for oneminute two beaten Stewbd Fillet of Veal. and a few spoonfuls of milk or cream R,.:,* and .OSS until it is like a thick green"ust^rd and pour out upon slices of frfed bread ' Boiled Bbans. Mashed Potatoes Prepare as usual-without browning Queen's Toast. Cut thick slices of stale bakpr'« hr-,^ • to rounds with a ^,ul °"®'^ ' '"^^ad in- nice bro wnTn hot larl^ n"" *1!^ /"^ *° « boiling water to remove th^'eTrelL'- 1^; T with a mixture of powd«-H c^f,: ^P"°^>e namon. and pileonCpon the other'"!'"" SECOND WEEK_ WEDNESDAY. BEEF GRAV ' SOUP CANNELON OK VEAL. OVH .ERRAND SWEET- BREADS. POTATOES SAUTES. SUCCOTASH. CR*VDo»„ ^"ANBERRY SAUCE. IMPROMPTU PLUM PUDDING. 8ahSrk'''.fi'ff°° ?°P ""'"^ strips Of fat yesterday's soup. weaKefied w^?h Sef Cover closely and stew two hours tiTrS me veai, set m the oven, the lard^H oIaI upward, and shut the door for a f^S utes to "glaze" it. Garnish withliVhi^n^' dark green celery-tops. La? the hlSCt Spinach. Boil in plenty of hot salted water for twenty-five minutes. ryrsi^liZJ^^[^h^°^ ''lUf^uir^ ^i't-.ff "'^^P^" with 7te5oTn: »1 of sugar, a little pepper, salt, and mace ^ Beef Gravy Soup Remove these and put whh tL m.= "?• CANNELON OF VeAL. OySTERS. ANn .Su,«. BREADS. m ■II;? r cream. Beat ; green custard, ried bread. >rmng, put on tly until soft. >ur over them, iwn butter, s. browning. er's bread in- and fry to a ach slice into ase ; sprinkle ugar and cin- 3ther. Serve jar, dissolved and thinned ry little upon are too rich NESDAY. AND SWEET- ilY SAUCE. ING. s. of bones ; rots ; bunch ry ; pepper Jtarch, wet Iter. nd fry to a Jng. Take the bones. J mea into me f.tt the krown, to 1 them the one hour ; the sliced srbs. Boil : out the -seasoned, ables into wo quarts Cool that ^eat ; add SWSBT- ■ed ailet ; !ads, and sirfiiTefe"Toge?h:r :Sh- ^^^'^'^ °^?«*" bread-crumbs and nl.nr/ ^ ''"P °^fi"« two beaten eggs '^V^'.^jyff ««""'"« and your hands and nake ^n»n o ^u^^ ' ^°"'" Potatoes Sautes. Boil and slice while hot Put in a <-^ • S r"i' • '^r f """"i of b«,;°p "'f^- a\tjTo -fe- ir — •«& be^a, a,, b,„.. o?.1Sjn.Tvr.:? Succotash. paf ?^ca^ wi?hi^y„-tt ^riit^s^ once/and S.*'' Pepper and salt ; boil Cranberry Sauce. Impromptu Plum Pudding is 'veTK^T^'J'"'''-"^^*-' Af"ores •' beate7e|gT ' * '"P' ^'^P^'"^ ^our ; 6 K!^.^';^3°{^S'"-'»-Xa SECOND WEEK_ THURSDAY. TOMATO SOUP. GLAZED HAH. CHOPPED CABBAGE, WITH SAnn/^^^^" '''^''• »«», WITHSAUOE. CELEBY SALAD. COBN-BTABCH COT-CAM!. Tomato Soup pi'ri'eifurs'aro^tir «h . ca. of ,o„a,o.., StamTo™ £ I Glazed Ham. &voftM°'i'r;^3«f %""«?» twenty minuLDer'.r^T'' ^^'K^teen or when "^d^e fn a Ta?«T sh»1f ' °"' °^ ''°°" cover with the pot-hjor Y^u 1 ^ m' k*""* made, meanwhile, h^e "■ glj" " bv hn-r '"' down a cup of vesterH:.„'f ' ^^ boilmg equalquant^ty of sS«^ °".P' *'''' ^n ;l?e res'ilt wa7al?c "brotn^^brS^Xr" tablespoonful of Hr.-.u«.4 i °™*"- Add a the mixture in'lSliig' w^ale^Vr' tlf' ham s nearlv or nnif-LM . ^' ^''®" *he wash all over wUh^The .rt;/'*™/^'".^""^ ' oven to harden * l/n^otuufte fh.l'"' '" '^^ apply a second coat ih\n the fir,f"°!i^''' Twst frilled paper abo^t tSe shaSk " "^- Potato Puff. l-v.i.,,eS.,^'?'„,B-™J.ck^a.d Chopp,dC*bbagb,withSaucb again Dressing out the wtter ' put iSo'^ hot dish and pour overit arnn ^f a * butter, having ^r a base some ofThe .ra'S nam-liquor. into whiVh t- "•"'«= strained tablesp'ionfu'rS ^".^ vfJ^garTud riftl,' made mustard. Send up hot ^ * Celery Salad. Saturday. First Week in'oecemS '^ °° Corn-Starch Cup-Cake. 5 eggs; I cup of butter- a rnr^c ^.r I CUD swept miii-.X ' ? ^"Ps of sugar ; and eat whiu f~.K °flr.« 'Ismail loaves, with them. """ ^""^ '"^^^ chocolate t- 246 SECOND WEEK. DBOBMBBR. FRIDAY. SECOND WEEK. SATURDAY. 0T8TKB SOUP. BOIUD OHICMNg. BBOWN.D POTATOK8. BAUD 8WEKT POTATOKS. aOAU/6PBS SQUASH. baud cu8takd8. Oyster Soup. 2 quarts of oysters ; i quart of milk 2 tablespocifuls of butter; i teacupSl hot water; pepper, salt and a blade ..f Sace Strain all the liquor from the oysters add the water, and heat. When near the boil o^ h '^a'P^'ng. then the oysters. Cook about five minutes from the time they b^e^n to simmer, until they ■• ruffle." Stfr^n fhe touWe. ^'"'"^''^ ''°''"'8 """k. and send Boiled Chickens. stiSXm"'' ^"■""^ ^^"^ Chickens, but do not ■tufl them. Sew up each n a piece of mo« quito-netting. and*^boil in pfenty of ho sal ed water Allow about twelve m?nutes to the pound. Undo the netting • wi^ the Snir '• *°1 '■"'' ^" "^"^ wih better &nd up m 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 f^w spoonfuls over the ch/ckens Browned Potatoes. Boil with their skins on. Throw off the ^„*j«;;j'^ke each potato in a clean °owel and hold It while you strip off the skb Lay them, when peeled, in a greased baking" S^A H°^ "?* '^'^ ^ * h°t ovei. Roasf whh good dripping, until they are well colored. Baked Sweet Potatoes. Se^f;!!\l°^ ^""^^ f ^* '° « moderate oven, serve in their "jackets." I Scalloped Squash. Pare, slice, and mash. Stir in while if •« hot a good spoonful of butter pepper and salt to taste, and two beaten eggs Pour Sl°toJ''l"rK .^''^ ' ^'^«" finelSmbs on the top. and bake, covered, half an hour- then brown slightly. Baked Custards. I cuart of milk ; 4 beaten eggs • s table »P^°/»'^ °/«"«ar. beaten wifh^ the eggs nutmeg, and 2 teaspoonfuls of flavorin|L Scald the millc ' nnur ■.,».>» ii u. ZurT.' f*'' '¥'"'''' '^' 'fla\o^'"and MnofKn.'*"?"^*""**^"?"- S«t these in a pan of hot water ; grate nutmeg upon each and bake until firm. Eat cold f^mTecups." CHIOXKN AND SAOO SOUP. BUrsTlAX PUDDINO. BOILED ONION«.' MABHID POTATOES. „„„ HOMMY. 8WEBI POTATO PlK. Chicken and Sago Soup. linT^* **l^ *°P ''■'^'" y"""" chicken pot- Iiquor ; add the cracked bones of the " hriflff^' I'T 7^'"^ y°" •="' "'« ""eat for hn„r ^. ■ '""''''• "'■'^^ ■" hoil gently one ..?^ r "■?'"] '"'^ '**'*''°° t« tMt«; add a and c°lea'r '"*°' "'*^ '''°'"®'' "°^' "^^^ Beefsteak Pud inq. milk, 5 tablespoon fuls of prepared ffour • pepper and salt; melted butter; parsley Brench mustard. , faia^y , oS^^u^^l^^^^ 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 m"nced pars the bottom of a greased bake-dish ; pour and milk bake an hour and a quarter Serve in the bake-dish. 4"a«er. Boiled Onions. »t?.°°^u"'^ ^i\ '° ^*"«'^ water fifteen min- utes . throw this off, and cover with milk and waer. Cook tender; drain; pepper tit ^"^.^""^ pour in a cupful of drawn DUtter. 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 .^A ""^ ^u*^' 1^""°^^ ^^^ *'° from the top ^d cut the hominy into neat squares Flour and salt these, and fry to 1 nice ^d7at°hot°' '"'"'^ °' '^"PP*°«- ^'^'° ^^"• Sweet Potato Pie. Parboil; skin ; cool, and slice crosswise firm swee potatoes. Line a pie-dish with a Slrt'"'l' P!J* "".^ '*y«^ °f «'^«d potatoes! fouror^fit«"°1f°/*y r'^ ^"g^'-: Scatter in tour or five vt;hole cloves, and rnir»r ...uu u^^t^t'^V,- ^'" *he dish thus: p'utin'a liberal tablespoonful of melted buUer- pour ma little water and a teaspoonful of kS- coW •■ ^°?:F.«'th Puff-paste, and bake. Eat cold. This is a Virginia dish, and very nice. SATURDAY. ) flonp. BOILED ONIOSH. raiKD HOHINY. ni. Soup. 'ur chicken pot- bones of the ut the meat for " boil gently one to taste ; add a mmer until soft DINO. ggs; 2 cups of jrepared flour ; utter; parsley; It her more than t with a rolling- dip each in a 1 minced pars- stard. Lay in ake-dish ; pour the eggs, ffour. ^nd a quarter. ter fifteen mm- over with milk drain ; pepper ipful of drawn es, and turn cs. sr, taking care led — the day hen perfectly from the top. eat squares. 7 to a nice Drain well, :e crosswise 8-dish with a ed potatoes ; r ; scatter in cover \vi th IS : put in a putter ; pour ul of lemon- bake. Eat id very nice. THIRD WEEK. THIBD WEBK—HUypAT— MOKDAY. SUNDAY. OX-TAIL SOUP. DUCKS A LA MODE. CANNED URBEN PEAS MASHED TURNIPS. SCOOPED CAULirLOWER", SPONGE CAKE S OUPFLE PUDDING. Ox-TAiL Soup. K..l°k**r'''' ' onion; a turnips; 2 carrots bunch Of sweet herbs; 6 whole cloves ,' tablespoonfuls of catsup; i glass of w^Ae pepper and salt; i lb orieaAZrhmter'; Joint the tails, and slice the veeetablei. Md ham. Put two tablespoonfuls of Se? IVl^^rt^'"'^'- ^''h tLtails ham veg « ±1 '• ^^'^'- '"'^ ^ P'°' of *»ter- Cover closely, and simmer half an hour after thev begm to smoke. Add, then six a .ar»««f water, if tne tails are of a S sf e ^and m mer four hours, or until the vege ables Te bo.led to pieces and the tails Ly tender FurnJu •'"! Saturday; season the soup and off fh! T""^^^ »tock-jar. On Sunday take oflf the fat and strain the soup, pulninrth- ITttlT- 'f !?!•'•"« °"* the'pPecS of £1 Put these into the stock-jar, with all the «oup you do not need for tc^day ; dso thi tol°v''r- ""^' '^^ P°^tion LftoutfSr flour w«t in '" f ^""^ 'P°°°f"l of browned flour wet n water, the catsup and wine and boil up fairly before serving Ducks a la Mode. thim°*Fif..^"'=r'i P^PP^""' ^^^- a'Jd flour let pit It^^'^^*- ^'■°*° in a little but- tet. Put into a saucepan with a cud of your soup-stock-strained oflf before pu"Sin« the vegetables-a tablespoonful of minced onion pepper and salt to taste Gov" a"d stew tender; say about forty minxes fro^ the commencement of the boil. Keen hm add'a S"^ T'^ ^'^'^^ y°" «♦••«*" the g?avy ed flou? Rn?ur°u' *"f '*>''=''«° ^i'h brown: ed flour. Boil thick, and pour over the ducks. Canned Green Peas tender °' Pour' «'*.k ^°'"°« *^*«'-' ^^ cook lenaer. i^our oft the water ; dish and stir saU ind' T .'^"^'■- ™'''«'^ with peppi ' salt, and a dust of powdered sugar Toss and mix well, and serve hot. Mashed Turnipo. See Sunday, Second Week in December. Scalloped Cauliflower. 247 Sponoe-Cakb Souffle Pudding. "square (penny) stale sponee-cakes ■ . an hour. Heat the milk; poSrupon ^fai beaten yolks and half the sujar S^fr over he hre until quite thick. Pour, graduallt JZ '^' "''«''• '««*ng it soak in w^eifl^foV; adding more. Put into the oven, and when J^ l^K- r"^' ^'^'^ *»'« whites whrskS ^vfn'd'^^'u'ntlf'tl'*^" '"«^^' -dshutlhe wYcu uoor until the mertng'ue is colnroH Make on Saturday, and eat^cold on Sul-' THIRD WEEK. MONDAY. • second EDITION SOUP * BOILED CORNED BEEF. ROAST POTATOES. SCALLOPED CABBAGE. HORSERADISH SAUCE. FARINA PUDDING. intt .S^.r."»«^-*'«^ "P in netting- rejecting ige ■ main stllk^Tlt^eller"' Set ^sT. DoS'drr^lf '° * butfererbaS! fine cVumh, /hrj} ^""*'" °^^'" ♦•'^ni, and sift nne crumbs thickly upon the too BakA in a good oven until browned. ^' Second Edition Soup, stockS °h«f ci°"? ''■°'" ^^"^ '»«'" in your stocK-iar heat slowly to a boil ; put in a sauSbi?« the joints, and divided into square bits. Boil one minute, and pour out. Boiled Corned Beef. rJ'.^A^ P'*''? of brisket, weighing six or eight pounds ,n plenty of cold witer Set at the back of the range out of everybody's waV per pound Take up ; wipe carefully rub all over with butter, and dish. Serve h'o?^- rad.sh sauce with it. Pour t e p^t-lijuor into the stock-jar. ^ ^ "^ Roast Potatoes. a ^r^!!?' *^°^ of uniform size, and roast in a moderate oven until soft. Wipe and wrap in a napkin, spread upon a flat^dUh Scalloped Cabbage. When your bc«f has begun to boil fairlv ^^vi°.'- ™.^?'*« '=^''^^g«. from wb chyou have stripped the outer leaves. Cook in the boihng pot-hquor until tender. Take out c'old 'chop"' ^' '* ^°°= '^P*'^'> When qS fnto a a«P' }'V? P^PP^"" ^n-i ^^alt, and put mto a greased bake-dish. Pour over it half a cupful of so up-stock; sift c.rlr^^!\u;.du. O" ii.c top, and bake, covered half "an hour,^or until very hot throughoutfthen Horseradish Sauce. rJ-^l *'"°. tablespoonfuls of grated horse- radish and a tablespoonful of Vinegar into * » *.• 248 OUOKMBKB. m If' crc«m. If the horseradish be put up in ZTmenr' ''" '-Wcspoonful of Vhat Farina P(idding. #.rin1""* """^ "*"* •' * tablMpoonfuls of nmmV '**^*''** ^ ^^^'"'^""fa'' of sugar; qrfw'^u'''' '•If'"* *.'^° ^•'"" '" little wator. Scald the milk ; st.r in the fanna. and cc^k ten minutes usmg the spoon constantly all tofiiether well. Putin nutmeg to taste. BatPh"."?^ '"1° * ^""•"■''^ pudding-dish Bake half an hour, or until firm and well colored. Ea^ warm-not hot. THIRD WEEK. TUESDAY. BPUT PEA BODP. LABDED MOTION CHOPS. TOMATO SAUCE. LIMA BEANS. MACABONI A LA CREME. APPLE ANB TAPIOCA PDDBINO. Split Pea Soup. Ne^*Ho* ''"'V* °'- "P''' P"*" overnight. Next day. rut on in the pot-liquor from ?Z^ .T^'r '^^'^f-having removed he S I^r^«iM*"r Z'^^'^" onion, sliced, and three stalks of celery, with a few sprigs of parsley, cut fine. Boil gently-addingloil mg water should the liquid'sink tdo'mucL retu™tor/fi .^"'' •'"■^"8^ " «=olander; ofS ° 1^? LPWer. and stir in a cup of m k. ,n which has been cooked for one m mute, a tablesooonful of butter, cut up in a teaspoonful of^flour. Pour ou at once upon dice of fried bread laid in the tureen Larded Mutton Chops. ih?r.Vi °^ '•''u "'*''' ^""^ ^«*- Lard the chops tJirit-.K"'' ?'"P' °f f«' PO'-k. Season imie of yesterday's soup, if you have no other gravy, and a spoon/ul of^oma?o cat° sup. u you have a spoonful or two of green V hal?^^n^*^ °°'°S.- ^''^^'■' ^re, or until the of boiled cua- II niiKht. Next em on in cold Drain ; season r, and diab, HEME. to short pieces en minutes in off. and add a alt. Stew ten- lucepan heat a teaspoonful of of butter, and. the macaroni heaping tabk ith a little cay- d serve. JDDING. ins, pared and easpoonfui of -peel ; sugar ; e cups of tepid place for five lie. Puck the Ith a pinch of cupfcf warm ok in a mode- •ok at the hot- he water, fill sugar, put a hem the tapi- hour. Eat NESDAY. PEB BAI/AD. LALTONNAIBB. (ef-bones ; z arge onion ; spoonfuls of ir ; raw egg- jcked bones, >pped herbs 1 stew four ags. Strain, be colander. t. Put over THIRD WBBK— WBDNBBDAT— mURBDAY. IwiJrHiv K ? "" *°T^° '•«" '«^» from Ilttll nrVh ' "P- '"'' ''""^ °"»- Chop a little of the soup-meat l.u« while the soup is coohng ; season ; work in some fine crumb! Ten .^*/''" ,'««^ -^^^^ '°^° balls, flour thet'ur-lV/" f:'PP'"»- ^» ♦»>"« into tne tureen before the soup goes in. Vknisow Stiaks. steak with the side of a hatchet. Butter the got Tn^'i""'^ h-'ve the fire c"ear and lhL„ Cook three or four minutes longer than you would beefsteaks. The Vertical Broiler i. admirably adapted for broiS venison. Have ready, in a hot chlfinS a tablcspoonful of butter for each %und of Ind fZ"J"V°^'"^"'J*"y^°'~«»'P^»nJ Th7, ,^ m"k*'°* ^°' "^'^y four pounds rhis should be warmed by the horwater beneath the dish, by the time the leSn 18 laid in It. Turn the steaks twice in Tt ThMh/l".* ^'•"•h^^ilin* water Mow, o^ l>etre':rv"g'' *" ' '* "*"' '^^ "^^^'^^ Oyster Salad. nili"^""' 1,°^ 7»ters_cut, not chopped, to pieces ; i bunch of celery, aluo cut small 2 tablespooDfuls best salad oil; 1 teaspcwnful °;P°^dered sugar ; ^ teaspoonfuTSfsah tard vo!rV* P'PP"'" ^°^ 01 made mui Ser' v'inetr^ "" "'''■ ' '^^'^P^-^"''' Beat the yolks light, with sugar, salt peo- per. and mustaid. Whip in eradua Iv tiL 0.1 until the mixture « tK';^add the^vine gar-beating still-a little at a time Put the oysters, drained and cut up wkh thi celery, into a salad-dish; pour^ovr .hem the dressing; stir in Nvell ; garnish wth^ fringe of delicate celery-tops and se^e as soon as possible. ** Stewed Celery. Scrape, and cut the stalks into rather short pieces, Cook tender in boUiuK saUed water ; drain this off^, and add a cupfu of ^his five minutes, and pour into a deej Potatoes a la Lyonnaise. 249 dUh '"' *° *"** '™ '" * *'°* colander-tben Cottage Puddinq. I cup of sugar; i tablcspoonful of butter, creamed with the sugar; '2 eggs ; i cup of fu'l-scintTo?2h.''""' '°"^' ' ^'-P^^*^- wil!,"l'v.^""fir°"''.,^"'^." together; beat tip whi. 1''° h- u^l *''• '"*'»'• 'he whipped whites-last ly the flour. Bake in a butter- ed cake-mould. Turn out. when done, upon f,» fi*!"" I" «rving,cut in slices, and eat v/ith liquid sauce. THir-j v\ F TX. THURSDAY. VKHM, HLLI 80t;p. EA r;UTLK-. ; A LA MILANAISE. ST'v, JD BEANS. HoMif > : u-ymo, hot slaw. PUMPKIN PIE. on on rhn '"^ ^°*^ *=°¥ P°*=*°«« ; ' chopped b«t?rr' -^r^PP*"^- P*"'®^' pepper, and sSit; butter, or dnppmg, tor frying. Sjlice, or chop the potatoes. Heat th*. dnpping in a frvine-nan*^ P„* it . " -l/.^^ adding the parsley and seasoninjr shakp .'Si VXT^"^ l^' *^« 5?»^"<^"« should H^«- • e ® P"""' °' ^'■°*°- They should be done in five minutes. Drain off the fat ^ Vermicelli Soup. 4 lbs. knuckle of veal ; i lb. lean ham - 2 carrots ; i onion ; 4 stalks of celery ; bunch auart'/nr '.^"^* '^°°^^^ °^ butter; 6 quarts of water ; 4 tablespoonfuls of vermi- celli, broken small, and boiled tenminuTes in hot salted water. mmuies Cut up the veal and ham into small pieces; slice the vegetables; put int^ a soup.no in which you have melted a grea? spoonful of butter Set where it wfll heat slowly; cover closely, and leave it Ibr one hour, stirring now and then. Pour in then DrJniffT- f^'^S^^ 8«°''y ^ur hours! ?.„ ^L**"* Vq«'d, pick out meat and bones, and put into the stock-jar; pour on all the soup not wanted for to-day-s use fntT'in^Hl*^ •"* ^^^y- P"^P »•>« vegetables into to-days soup; season; cool aud remove the fat. Put over the fire, and boil and skim five minutes. Add the vermicel —simmer one minute, and pour out. Veal Cutlets a la Milanai^e. thi^" U°!'^^V*^He'' '^^t »he cutlets very thin- about half the thickness of thos^ S/f'^-iT*''" ^^'^ the side of 'a cracker d»^? ™i /^'''^ T"* °' *«*^' '^^"^ '^ F^tnk^^l:^^^^'^'^^ PepPe'' ^"d salt. ^1 ^."ne brown m hot dnppinR. Drain off the fat; lay upon a hot Sishfand d^ "P°» the middle of each slice {they^hoSw n^t be more than four inches loni. hv th"^ vx^h' \*t'""'"'"i of the following sa'nce ■ s^iffin.^ k"?"P/'^''"'^" ^'""er ; stir in the K?^K "**"*! °^^ *«f8' *'th a tablespoon- ful of chopped parsley, and the juice ofhalf a lemon. Beat light with your egg-whisk • heat very hot. and pour out ' mi .« 250 DEOBMBBR. Stewed Beans. Soak white beans all nieht Pnf ♦»,-,«. m the morning in coSwS an^d^cJokToft" Dram, and pur over them some nice eravv -soup-stocf.if you have no other; aM a little fine mmced onion and •im.i,-, ? minutes. Turn out Sout d'rarnr Hominy Pudding. grinX"'2°^cun? ^"«»,^"i°y (the small- K.Ci"'- i°K«t'>er in a smooth batter and bake ma buttered pudding-dish. phot Hot Slaw. v,h^'\liA'"'^^u^^ '° **° waters. Drain sugar, pepper and salt at discretion. When Si^w^ate?" ^^I'^-^Poonm of flouVwS «n!,„ f^ uu ®°'' °°* mmute. and pour g!^ltiL^^^^^n- l^.y°" '>a''« ^el«n^ vine- gar at hand, use for this dressing, Pumpkin Pie. See Friday: Fourth Week in November. Stewed Pigeons. rnSI**° ^^opiwons. tie them in shape and cook precisei^r as you did the grouse of Fri day, #irst Week in December "" Mashed Potatoes. Serve with the halibut. Fried Salsipv. Scrape, and boil tender. Drain and cool Add a very little milk, a Spoonful of butte; and a beaten egg and a hal? for each cupS caKes , roll in flour, and fry brown. Dorchester Cracker Plum Pudding THIRD WEEK. FRIDAY. CORN and tomato SOUP '^i^LED^-^rl:^ ^^^^«° "°«°NS. MASHED POTATOES. fr,bd SALSIFY. DORCHESTER CRACKER PLUM-PUDDING, Corn and Tomato Soup. Take the fat from the top of your stock 5,^^'° °ff the soup, and ad/ a canofcS' ^^l^f ^°^- *°<* the same of tomat^" robbed through a colander. Cook^U slowly one hour; add what s*.-.«oninK is S quired, and pour out. "•"'""g is re- Baked Halibut. Get a cut of halibut weighinif five or <.iv E "wL'7^°'"r hourslnXand Settn th^iFl-^'^' ^"^ "^^^^ the outer skin, bet m the baking-pan ; pour a cupful of boU ing water, in which has been mixed a table ffin?' off"""- ^l'' ''• '^'^ bake onVhoir" basting often with butter and water When a fork will penetrate it easily ft is done. Lay upon a hot dish; add a little f^i'"."/Zl*i:.*° "^-.^^y: «tir in a teasV^t le^. ? a^iitufb^o JSd^ t:;'^'is ral^eSfedT;„eS-''te^^^-^''-^^^^ «n^ ?."!!>'' °f'""'* ' ^ Boston crackers solit culnf"^™*^' ^^^K"' ''"^ten veryligh?- 2 StotaT/'x^rT ''^y^'' a^dSa! n,,tV, * ' ^ "'• °t raisins, seeded and H«».Tk ■ ' . f"poonful of salt. ^ nn!i!l*l* "'•'' "'™o»t to boiling, and pour soning Do not boil it again. Butter a nuH lithaflw«™f'r''/'^*^P" «"*! "oisten witn a tew spoonfuls of custard. Cover thick. ered sX"h'' ""'' '^''^ ^'^'^ crackers but- rn?foJ^j''°"'"*"^- "^o'sten with hot custard, and repeat the order given until cracker and fruit ar*. all in the cS Pour m custard until only the surface of thf ud per layer IS visible but not enough o float Plac^" SdH^fh *"^ ^'^l «" "'K^^t •" a cold place. Add the rest of the custard in the morning, at intervals of five or sx minutes be ween the cupfuls. Bake, covered ?wo THIRD WEEK. SATURDAY. SHEBP'S HEAD AND BABI,Ky SOUP BACON AND xaaH n*v»x,« .»! CHEESE PONDU. CANNED STBINO-BHAN.^ -KASHBD TUBNIPS. lemon tabtlbtb. Sheep's : bad and Barley Soup. sw^therV""'^'' \ '"'°''' bS'of sweet Herbs; r can of tomaioes • i run nf ^oup-barley, soaked two hours lri*aTt?e a7i^;i|ar"''°'"'^'«^'P»PP«'-^^-at h^r/ •?,.''''• ''°""' At the end of three hoars ,. J the tomatoes. Should the lionM bod down to less than five quarts byS"he n in shape, and 5 grouse of Fri- T. BS. >rain and cool, ut the fibres. 3nlul of butter )r each cupful o flat, round rown. w Pudding. :rackers, split very light ; a I) and cinna- '; seeded and alt. ing, and pour .with the sea- Butter a pud- d crackers in and moisten Cover thick- packers, but- in with hot J riven, until ish. Pour :e of the up- >ugh to float ht in a cold stard in the six minutes overed, two len brown. URDAY. lOUP. 8K FONDC Soup. i, with the i nicely; 2 bunch of ; } cup of in a little salt, mace, and feet ; 'cgeUbtes vater, and d of three the liquid rts by the J^^!!?.Z!!!i:?!e!!?^Il_r>tmTH WBEK-SUNDAT. ipnrjroK%" ^^^^J *° "^<^ the tomatoes replenish from the tea-kettle. When the SnnJ'°"'5*''* "P-. "'*•" °ff the soup pJt an thl ^f ""^^ '°'° *^« «*°*=''-ia«-. and add all the clear soup you do not want tonlay Season, and set aside. Now pulp the\eK^ tables into the soup left out for Lturdaf^ dinner; season cool and skim off the fat Bacon and Eggs. in£"*i"°® P"""*^ of streaked bacon into thin long slices; put into a frying-pan and cook slowly turningoften. until quite oris J Pour off and. strain the fat, and pour two table t'Ksh'' aVL'^'^i* «t-e-hina ^r^bfock: IV, 1 V* f"^^ **° '^'■K^'' spoonfuls of good Kravy left from yesterday's pigeons with as much cream, in which havl been mixed soda-* 1t?r ^"' °i ?°'^'- ^"'^ ^ P'°"h c3 soaa. Set this in a dnpnine-oan with hnii .ng water in the bottom!^W no° enough^ o overflow the dish, and stir upon the top of the range until quite hot. Then break up- on it seven or eight, or more eggs, and put into a quick oven to " set." When fi™ send to table with the bacon laid about Cheese Fondu. 1 cup dry and fine bread-crumbs- 2 sTr«dTnP'i° IK^'i'- "'*^ ^ Pinch^ofloda stirred in , i lb. dry cheese, grated ; 3 «.1!Sk^P' ' ""*" tablespoonfnl of melted butter ; pepper and salt Soak the crumbs in the milk • beat in ampr^"";,J-^'T°u«-^°^»y the cheese. s^rew cnfmh*^'°«"'l'.''' = P°"'" '^ *he mixture, strew crumbs on the top, and bake in a rather quick oven to a lig*ht brown Sem at once, as it soon falls. Canned String-Beans. «ai?5 '°'^ ^^°''^ 'f °8ths ; cover with hot SSnTr' ^"^.^°.°k forty minutes. butter.' '" P^PP^' '*"• """^ Mashed Turnips See Sunday, Second Week in December. Lemon Tartlets. 5 eggs; 5 tablespoon fuls of suear' r ip"ch\'fSr°-^"'"^'^'^«-'«^P««^' Heat the milk; stir in the flour wet with ah tie cold milU. and heat again, stirring all the while. Pour uoon the Wen „«ii,5 iua sugar; cook tor one minute. Tike from the fire, and beat in the lemon-iuice «UJd grated rind. Have ready. .bake« Fried Sweet Potatobs. sliSli'n^'' *"'* '^* them get cold. Then mWoJi •*'''*'*/•. P^PP^*"' salt, flour and fry serve h^ot^°°'^'*"PP'°S- ^^*'° ^«" «">d Apple Sauce. ^See Wednesday. Second Week in Novem- CuLERy. See Monday. Second Week in December. Ribbon Blanc-Mange. gelat?n?'L1n?J"'- ' P**=''*8« hoopers of ^r«?liV"P,°*^ '"«*'■■ ^ K'eat spoonful of grated chocolate, wet in a very litUecold 262 °«" four £,„u 'ZhS'""*' r°»'"° ''^8 -11 ^"; oowiB putting equal portions in all. Cwlor one brown by stirrin/in the wit Return each portion, excepting this la^t t„ the fire in its turn, and stiV until very hot S?mou1? '°'^"<^ beginning to 'o^,'ea ; S neif'hil? PfT '°: first, half ol" the wuiie, next, naif of thenink tiiirHi« v^^ic courses get firm enough to beaVfhe'nS S^f'ontuir'"^- ^°^lthisUsarur! exu-act is intended for^heXobJe' onTy'"' This IS a beautiful dish, easy and safe FOURTH WEEK_ MONDAY. CREAM SOUP. LARDED BEEF. MASHKD POTATOES BAKED TOMATOKS. __ FRENCH LustTrD. APPLES, OBANGBS. AND NUTS TEA AND CRACKERS. Cream Soup. thf fiL**!^^°°*^°*^ °^ y^*"- stock-pot over 1 J J • '^^ "^ ""ch boiling water as il needed to make soup for t<^Iy pTrs hoV ; sSan/= ; t .-To f^e fiT Ster'rX'irLf <^ n^^f T "^ ^^ tongue skinned andcit into dke'^BonTp^ pour into the tureen, and stir in a cud of h^; Irn^k. in which two beaten e^gs have 1^°' cooked one minute. ^° Larded Beef. Thrust lardoons of fat salt pork ouit*. f[°"fh your cold roast, when^°yo„ K HpI^T^ °^*^^ "«8«^ parts. Put inVo a deep pan ; strew with chopped herbs ^d broth made from vfi..^,^-.... r.„_"? gravy, and a little soup^^cck ^ Cnl7r"tu~ pan closely, set in a KSe ove^ and cook one hour-more, if the ?iL Tia?Je j Turn, when the time is half gone Di.K S'veToL h 'f "• ""-^ thicken*?Se grt?^ t?e U'tTnto'a"!,' a't'!"^ ' ""^« ""- *^« V^ Mashed Potatoes. andfsaft' fn/.l'^P "^ ''^*'* ^'^^ "i«k. butter and salt, and heap roughly upon a hot dish^ Baked Tomatoes Apples, Oranges, and Nuts Tea and Crackers. Pass, without further change of plates. POVR-^^T^^i^^^ TOESDAY. BAKBD SOCP. MOCK PI0B0N8. SPINACH POTATO PUPF. B,ZZ STEWBD COBN. ABBOWBOOT PODDING, HOT. Baked Soup. ^u^!^^'?[^^^^• cut into small sauarea- l Ib^leanlham, chopped; i lb. of^velf cut SAn °"'°°'' " ^"^°t«; 2 taWespoonfuls ?nPl^;T-roflfer P^-^ P^PP- vegetables and meat in auir J . , ^^'^^ seasoning each wUh^Wper^inK '"S ^ much •^"t'on ir^' i^the ar Show so i!^J^ I ' ^b«Je hot, and set awav in a cold^place, as stock-and excellent slo^k H Mock Pigeons. 2 large cutlets of veal, cut rather thin l^y tie cuael, up™ JdiKd ,pr..d ilf gone. Dish ten the gravy, upon the meat, th milk, butter pon a hot dish. s. i in December. Nuts. lives, and nut- s. e of plates. TUESDAY. flNACH. WED COBN. lOT. 1 squares; ^ of veal, cut blespoonfuls eas; pepper bottom of a oven ; cover he peas and veal. Pack late layers, salt. Pour will hold so ead a paste ige to keep -pan of hot e oven six In the pan, ich soup— r to-day, at sufficiently heat in a t, and pour of boiling ents of the >way in a It stock it ther thin, ork ; yolks lespoonful :le sugar; tor. id spread the upper side with a force-meat made of .n oi"^l'*""'J.' ^*'°^« enumerated r"u each fwo cunfuU nf W^"P^°- P°°'- °^«f theS h^l ™P L °f ^°'''"« 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^ ^ h^ur'" U'r^' r "■ ^^''^ ^ ""'"over an iiour— half an hour more, should the P'^°°« be large. Take them up when Ss ^aii'T"' t"P' ^"'^ ^ithd^raw the Sn anH fh-^f ^°i ^'^''^ >'°" strain, season, and thicken the irravv Roil «„^ mmute, and pour into a bof [^' °°^ Spinach. See Tuesday. Second Week in December. Potato Puffs. See Thursday, Second Week in Dec. Stswed Corn. cove^w^K^'^" °^*=°.''° '"'° ^ saucepan; cover with boihng salted water, and stew half an hour. Drain ofl the water IZ ":rjr.r "•^'^ v^p^^^ °f ^riwn but' ter, well seasoned. Simmer, stirring often fifteen minutes, and pour out. Arrowroot Pudding— Hot freihTilP^f^t^hf"'' arrowroot;! quart iresn milk I tablespoonful ol butter' a tablespoonfuls of sugar; 4 eggs beaien ^•8^* ' °"t!f «g and vanilla' ri^vorTg. ^'*''° Scald the milk; wet the arrowFooi with cold water, and stir into the hot milk unUl the latter ,8 well thickened. CrcMi ?hi butter and sugar; beat up very iJ^^Jh Flav5'' •'"'^ ^''^ *°*« the thickened mTlk f «r i ^"w'' '°*° ^ buttered mould • set in td? '^:^^°g.;^ater-not deep enouS o in r^lH~^^'^ ^°'' steadily for one hour.*^ Set i hn/lT^'t?"* "?*""*«• a°d turn out upon It's ve^fnic?' "'''' '"•^"'^^ - -- -'" ^0UBTHjmEK--TUB8DAY-WEDNE8DAl. 259 ♦ FOURTH WEEK. WEDNESDAY. — — « sweetbread ball soup CHICKEN AND HAM PIE. RICE CROQUETTES flTBWED SALSIFY rB»A«».> „ oirr. CREAMED POTATOES. cup puddings. Sweetbread Ball Soup swSrSlr'^;,L°?it"lf^°p-y.fi-two '^Li^l fi»° omm~bs, "previ^n^rs^ak^ 'and rubbed smooth with a little cr^mRill up the yolk of a raw egg. and w^Kil Sfh P«PPT and salt to Pp^i.^^'^^l T2 foThiff^"'r*''.^°"™'^ hands, and set by wo Quarts ^r '" ^ 7'^ P'^'^^- S'"i° off two quarts of soup from your stock-iar when you have skimmed it. Heat and boil b Til ^Zr^"'''' ^'^'?'"^"« •' wen Drop tr'turtr"^ ^"^^^^^P'^- aS^d p?u^i^nS Chicken and Ham Pie. X chicken ; i lb of lean v»q< ■ 1 iu ^ ham ; yolks of 3 hard-giled e'ggt '\ l^'oi ferYnd's^t'^' * 5"° °' -ush'ro^ms; pepf per and salt ; good pa.ste for cover ^ . Joint the chicken ; cut the v6al 'anH k»^ »nto dice slice the mushrooms and yoJks P r"nd s^;r '*' r^"' reasoned wltCep^ Pn the tral; '" ^'^'■^^ pudding-dish ; pour in the gravy, and cover with a thick crust Rick OaoQCEirEs fuls "T^i^^,' bS-Tbe^^^'^'^^P""'"- little flour; y'£pooL^TsS: I argepinch of grated lemon-pee° and Sltto tliJ^"^^^^ ^^'^ pounded cracker ♦1,7^ «*^^^ ^""^ s"«ar together, and work the butter into the rice Stir =.11 1„ Z season ; inake into croqueft'Js ;1cK'|: ' and cracker-crumbs, and fry a few a!^f tmae. m sweet lard. Drain. bJ rolling thi.^ on soft white paper, and eai hot ^ ^"^ Stewed Salsify Cbbamed Potatoes. Boil. and. while hot slirA tt,^ ^ ^ j. dish „d ,pH„k,.d rh';^;^; '^T.s,"'"'' Cup Puddinos. , 3 eggs ; the weight of the paaa ;„ a prepared: half thiir weight in *^L ^°"' quarter of their we^ht fn bm^r? "" i m^ spoonfuls of mjn. . l°°.J!^ ""^ter ; 2 table- beSeSySkfthetirF)?"*^*^^^^^ ^^^ the or With sattce. acSng^t^yo^J'-^ea^ * 254 DSOEMBIIB. FOURTH WEEK. THURSDAY. NOOSUC SOUP. MASHED POTATOES. sraWED CELEBT. mimoe pib. Noodle Soup. „.^y^y y°^' ^^9<^^-ii^r into the soup-pot. adding as much boiling water asyouiay "eed. with additional seasoning, and any bones you may chance to have. Simmer one ho r, or more .strain, return to the fire, and boil and skim for five minutes, before drop- ping in a generous handful of noodles-dried rLl!.y S""i?e'' twenty minutes. For receipt for noodles, please consult Wednes- day, First Week in August. Toast Pig. See that your butcher has done his part well in cleaning the month-old pig. rW out with soda and water, then with fair water wiping the pig dry, inside and out. hJFaX^ ""T""^- °^ ^ cupful of crumbs, J chopped onion, two teaspoonfuls of powdered sage, three tablespoonfuls of mel- ted butter, a saltspoonful of salt, a^J as much pepper, half a grated nutmeg, and the yolks of two beaten eggs. Moisten with half fnto^ °^°"P"^!°*^''" ^*^ stuff the little fellow m o H 1*''°^' "^^ '^'^ ^ape- Sew him up. and place in a kneeling posture in a oripping-pan. skewering or tying his legs in the proper position. Dredge with flour Pour a little hot salted water in the dripping- pan. h>.?te with butter and water three times as t.->e pig warms; afterward, with gravy from the dripping-pan. When he begins with a rag dipped in melted butter. This will keep the skin from cracking. Roast in a moderate, steady oven two hours Pui the innocent- still kneeling-upon a S^°A '^l^^'- ^""''^^'id with parsley and ^i^^^ celery-tops. Put a wreath of green m^uth ' '"'^ ^ 'P"« °^"^^^y '° ^'^ brfwn'^/fl*' strain the gravy; thicken with .rTfh ^°'"' ' *?"' "P- ^dd a glass of wine and the juice ol a lemon, and serve in a In carving cut off the head first; then IIJ^J°'"'' *^* ^^''^'' *^^^ °ff hams and shoulders, and separate the ribs. Mashed Potatoes. Prepare and serve as usual. Stewed Celery. cold chopped fine; i lb. beef suet, *o«,rf,rw id -^^K ^^^PPl^*-' pared, cored, and cho^^ , r?b J u • °^ ""'°'' "^'^^d and choppeJT ovir f ,hf %'^'"°'' **«''«''• a°d picked over, 2 lbs of currants, washed, and <:ar^. &. P'cked over; | lb. of citron, cut up fine; 2 tablespoonfuls of cinnamon- ? powdered nutmfg; 2 tablespoonfXS^e I tablespoonful of cloves^ and the same each, of allspice and fine salt; 2* lbs of bStXLT^ 'quart brown sherr/; Tpi^f Mix all these thoroughly, putting in the liquor last. Make it. ^/ Lst. twin y-four •iours before it is needed. Keep in a stone tied oyer the top. When ready to bake your pies ine greased pie-dishes with good paste, put m the mince-meat, and lay strips of pastry, notched with a j4ging:^ron K lattice pattern, over the top. ^ no7S"ed"up."""'"* "'" '^^P ^" -'"^^'-'f FOURTH WEEK. FRIDAY. LOBSTER SOUP. RAGOUT OF ROAST PIG. PUREE OF CANNED PEAS. SWEET POTATOES.^ CABBAGE SALAD. RICE PUDDING MERINGUE. Goo 1X7^ J-_. ».. . . . . _ ' '~^~=^sy, injru vvc'cKiu December. MiNCE Pie. a lbs. lean fresh beef, boiled, and, when Lobster Soup. I can of preserved lobster; 2 anchovies- herbr; i kI""* °^, "•"': buncHf sv^St herbs , 3 tablespoonfuls of butter rolled in JaTig^:'"'^*^'-^*-' P«PP--"sSt;" hASl*!"''*"®^ °?'°°' anchovies, chopped thi water" anff-.'t?^ '^' ^^°-"^"°^ °°^° me water, and boil down to a pint Strain CZa'^'J^^'^ '°^«*«' m^at with'^^;: S^f, A^'*- "«at to a boil; stir in the Sour itnTV ''"•"*"• fi^*««" ™iuutes and pour into the tureen. Add the milk-boiling hot-.n which have been cooked foV two sTedtJ"" b/-t«° eggs. Send aroind sliced lemon and crackers with this soup. Raoout of Roast Piq. of ^i?f'?!^.'-?«"?« |uto • sauce- .%. aL^.'l. "1 7^"'i^' *"*' '" ''■"" "Utter roiled w flour ; cut tha slices of pig of nearly equ^ W^^„'±,°''*'' "^''^ Pepper^salt. ma«^Mid lemon-peel; put them Into the gravy and if suet, powdtr- ored, and chop* I and chopped; led, and picked shed, and care- citron, cut up cinnamon ; i onfulsofmace; »nd the same, alt; 2j lbs. of sherry ; i pint )utting in the ft. twenty-four Sep in a stone ece of bladder eady to bake les with good and lay strips ging-iron in a all winter — if FRIDAY. G. AS. IG/ SALAD. JUE. i anchovies; ach of sweet ter rolled in -and salt; 2 !s, chopped liquor on in int. Strain, It, with pep- stir in the ninutes and ilk— boiling ed for two i:nd around his soup. Q. t of the can jnesday ; 3 5n eggs; I and grated arsley, cay- ito a sauce- utter roiled early equal mace, and gravy and make very hot, but do 'hot boil. Stir in the beaten eggs and lemon-juice; simmer Three mmues and pour into a diih Hned with crustless slices of fried bread Puree of Canneu Peas. Boil the peas in hot salt water; drain and pulp through a colander into k saucel pan. Add a great spoonful of butter rolled m flour; three tableopoonfuls of mi°k or %'^^^-% J'*"* sugar, pepper and saU a^id pour'juT""'"-''^'"'"^ ^°°''*-"y- Sweet Potatoes. See Sunday. First Week in December. Cabbage Salad. in December '''"•" '^*"'-''^^- ^'"^ Week Rick Podding Meringue. I quart of fresh milk ; i cud of raw rice • 2 tablespoonfuls of butter ; I'cup of sugar ■ Soak the rice in the milk three hours then heat m a farina-kettle, and simme; t«°f ««•. Cream butter and ^ugar add"hl beaten yolks and one beaten white and getner with the seasoning. Bake about WhLTrSfv'°f '""^^^^ puddi'ngS vynen firmly set. cover with a merineue with a little sugar and lemon-juice. FOTBTH WEEK— FRIDAY—SATURDAY. 255 • FOURTH WEEK^ SATURDAY. TRANSPARENT SOUP larded RABBITS. SCALLOPED CAULIFLOWER FRIED PARSNIPS. MASHED TURNIPS. ' CABINET PUDDING. Transparent Soup. 2 tl£;^f'f "' T^"^ ^^^^' *=»* '°to strips; 2 slices of lean ham, also striped • 2 tabl? spoonfuls of butter; 2 tumipfri carrot: tVtaSr.'x'tlhf ' °^";i^; P^PP«^ ^ "°ah to taste ; i tablespoonful of gelatine soaked it heat?ldd thi '°'° l^^ soup-kettle; when where ft tm t /"«^': ^o^^r close, and set wnereitwill heat without scorchinK In sti un°tifT '"' ^^^'''^^ "^^^ the fire and aL,» P h •»««*.« coated with a brown ?L^":.. P".* .'°.a P'°t.of lukewarm wate?^ Zaa f """ *^^^ ^^' CNjiieU down to one-half s^ioff'th^r* ''"I*, half of cold wat?r S 1 /i°P ^""^ ^'^ *'°«ly f°"r hours cSoi ur^infif ^K^ saucepan, the sliced carrot, turnips, herbs, celery and the onions • 2nt ?* already sliced and fried in drip- EoM^Hn °r^ "^"^ ^ ''"^'^ °f ^ater, and boil down to a pint. Strain ofl the c'-ar liquor, and add to the soup. Set anid hi vegetables without pulping them How ?or^o nf ^' "r,^ °? *^^ ^°"P ^s^s needed for to-day, and let it cool. Put the rest well seasoned with salt and popper, into the stock.jar with the boiled ve|etables and keep for another day. 8«"<*o'es, ana Take all the fat from your oooled soun strain through muslin back into the sca'ded soup-kettle, season, boil up and skim add the soaked gelatine, and stir until clwr. Larded Rabbits. 2 rabbits; i lb. fat salt pork; i cud of o^Kr'T^'^"*^'^ ^''h hot Wr CuLh In lu 'k* «°'°" =/j'*^« of wine ; pepwr an^ salt, butter and flour. ^ Divide each rabbit into quarters • lard th« upper sdes of these wi?h stripVof pork Fry until l.ghtly browned. Put into a saucepan and nearly cover with broth ; strew ^mm.r r;Pr''^y'.PWer and salt, and Df.hJrt^'^''\'^'°''^^^' °' "nt'l tender. Saw =.HH ''^^P '^, ""*''''»"» hot ; strain the brnw^.,? ^ ^ good lump of butter rolled in f^XanH «"'"■• ^°^ t 8'^^^ of w'°e; boil lairly 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, dred|e w5h flour, and fiy to a golden brown with lard or dripping. Drain and serve hot. "''*™°'^ Mashed Turnips. See Sunday, Second Week in December. Cabinet Pudding. eJ^^'rl!^^^^^^*^ ^°"'' ' * ^b. of butter; 5 eggs; li lbs. of sugar; Jib of raisins seeded -dg'rS^er^^"^''^^*^— Huice Cream butter and sugar ; add the beaten whftL'^h "?•'■ '•^^^ *^« flo""- and whip^d whites, by turns. Last of all, stir in the hours B;..r°f I'^u steadily nearl;- three K,T11' ® careful that the water d V- lot bubble over the top of the mould When tTAV°KT'' fo"- °°^ minute; turS out, andeat with hot, sweet sauce. •m I w COMPANY DINNERS. JANUARY. i^yrfters on the Half Shell. Halibut a la Boy£^'"*°*^""P- ^r^.-h .V<» Cheese. " "*"• ^'^ Coffee. AUGUST. BroJe^dl^^ock. BroileWct JZI^ngue > "*■• Coffee. Oreen Peas. ^bi. APRIL. Oysters on the Half Shell. ■B , ^ ^ Ox-Head Soup. Hni«.7i? *'!.^*^- ^**« o' Sweetbreads. Spinach Md Eggs. Whole Bermuda Potatoes Snipe on Toast. Celerv ""a^"**' Boiled Leg of Mutton, Caper Sauce. Salad Bird-.v *'S"5S?'* Cauliflower ^''""'• Fn^if"**^- ^ Lomonlce. *^""*- Coffee. MAY. n J. 9 « Clear Soup. Chocolate Blanc-We. Fruit and Ices. Coffee. ^, JUNE. Roman Punch. „^,, . „ Owen Pea Soup. P.rfS^f* Oalmon. Lamb Chops. H?S?;,h if" ^- ^^* and Dessert. Strawberries. Coffee. .# Snow< SEPTEMBER. Raw Oysters. Baked Blue Pish *P^°°*^°"P- Spinach aKelr-- Sa^^-^^r^ o I>iploma«|pdlng^'^each?c^:^221!'^ Coffee. Fruit. OCTOBER. ,, Baw Oysters. °^**SSS^- pJ^c'as^eSfCair. Tongue Chickfnn'^nd Mua^S^r - " '* Parisiennr «"•• ranHfl^™®**"**.^**' «"Beai8onp:l| CalfsFeet •• ;; Head » ca«rt." '^"^^ : Cauliflower « (without Meat)" 106 183 156 43 00 158 208 231 184 26 49 Cheap !.' ^*0 Ohicfin Broth ^ 73 Fish Chowder i;:;;:^ " t ;:• ,i? J -gdTom'a^iSp**''**- J Poor Roger's -" ** ^ Porridge. Savory 'li Potage^Crout^^ ^-"^^ potauFeu..:v:v::;v:v:v;::;,« KW^:::—-'----S S?*?*o«!. pup !!!! 147 String-Bean Soup !!!!!!!!! 148 170 18T „ „ 119 Ball " 263 " 70] Hi C ' la; Summer " Melange Souii ! Sweetbread Tapiooa Toiuoto and Bean " „ " Pea " ... ^.- TomatoeH. Puree of la. Tomato Soup mi !.!!!!'!!!!!!!! ai ;; gj T«„ " .. y'thoutMeat!!! 1S8 TranRporent Soun qm Turnip •• ' »?? Venl and lUoe Broth !! as irotn I5J ir " »*?? Oyster Soup ...!!.'.'.'. asi vegetable Consomme Soup. W^ Veniaon Vwmloelli a la Creoy with Eggs, Wednesday's White Broth ^e ;; Stock Sonp ! 189 ." 35 (Simple) " !!!!!:!;!!!!!!!