8,,common ,,sense ,,in ,,the ,,household0 ,,series4 ,,the ,,dinner ,,year-,,book ,,by ,,marion ,,harland1 ,,author ,,of 8,,common ,,sense ,,in ,,the ,,household10 8,,breakfast1 ,,luncheon ,,and ,,tea10 ,,etc4 ,,new ,,york3 ,,charles ,,scribner',s ,,sons1 #ahhc4 ,,copyright ,,by ,,charles ,,scribner',s ,,sons4 #ahgh4 ,,trow',s ,,printing ,,bookbinding ,,co41 #bje-bac ,east #abth ,st41 ,,new ,,york4 ,familiar ,talk with the ,reader4 8,do not laugh when ,i tell you that one of the most serious perplexities of my every-day life is the daily recurring question1 #8,what shall we have for dinner8'0 writes a correspondent4 ,i do not smile at the nave confession4 ,i feel more like sighing as ,i recollect the years during the summers and winters of which the same query advanced with me into the dignity of a problem4 ,there were several important ends to be compassed in the successful settlement of the question4 ,to accomplish an agreeable variety in the family bill of fare2 to accommodate appetites and individual preferences to the season and state of the local market2 to avoid incongruous associations of meats1 vegetables1 sauces1 entres and desserts2 to build fragments into a structure about which should linger no flavor of staleness or sameness2 so to manage a long succession of meals that yesterday's repast and the more frugal one of to-day should not suggest the alternation of fat and lean in the ,hibernian's pork1 or the dutiful following of penance upon indulgence2 to shun1 with equal care1 the rock of parsimony and the whirlpool of extravagance2--but why extend the list of dilemmas8 ,are they not written in the mental chronicles of every housewife whose conscience--be her purse shallow or deep--will not excuse her from a continual struggle with the left-overs8 ,such uncompromising bits of facts do these same 8left-overs0 appear in the next day's survey of ways1 means1 and capabilities1 that timid mistresses are the less to blame for often winking at the ,alexandrine audacity with which the cook has disposed of the knotty subject by emptying platters and tureens into the swill-pail1--which should stand for the armorial bearings of her tribe wherever found1--or satisfied indolence1 and what goes with her for humanity1 by tossing crusts1 bones1 and 8cold scraps0 into the yawning basket of the beggar at the basement door4 ,one of these days ,i mean to write an article1 scientific and practical1 upon the genus1 8basket-beggar40 ,for the present1 take the word of one who has studied the species in all its varieties1--who has suffered long1 and certainly not been unkind in the acquisition of experience upon this head1--and prohibit their visits entirely1 and at all seasons4 8,cold cuts0 and the 8heels0 of loaves belong to you as certainly as do hot joints and unmutilated pies4 ,issue your declaration of independence to the effect that you choose to dispense charity in your own way1 and that1 as an intelligent ,christian woman1 you can better judge by what methods to relieve want and aid the really worthy poor1 than can the ignorant1 irresponsible creature who lavishes what costs her nothing upon every chance speculator whose lying whine excites her pity4 ,sympathy which1 by the way1 would generally lie dormant1 were the listener to the piteous tale obliged to satisfy the petitioner from her own purse or wardrobe4 ,returning from what is not1 although it may seem to be a digression1 let us talk together more briefly than is our wont in these familiar conferences1 of the considerations that have moved and sustained me in the preparation of this volume1 and which will1 ,i hope1 make it a welcome and useful counsellor to you4 ,first1 then1 the suggestion and interrogation of sincere seekers for helpful advice pertaining to that most important of the triad of daily meals--8,,the ,,family ,,dinner10 superadded to my own observation and experience of the difficulties that beset the subject4 ,secondly1 the discovery1 that so far as ,i have been able to push my investigations--and my searching has been keen and extensive--no directory upon this particular branch of culinary endeavor has been published1 at least none in the ,english language4 ,we have had books1 some of them admirable helps to skilful1 no less than to inexperienced housekeepers1 upon dinner-giving1 and company dinners1 and 8little dinner0 parties1 not to refer to the mighty mountain of manuals upon cookery in general2 but1 up to the time of the present writing1 ,i have found nothing that1 to my appreciation1 meets the case stated by the friend whose plaint heads this chapter4 ,my aim has been to write out1 for seven days of four weeks in each month1 a menu adapted1 in all things1 to the average ,american market2 giving meats1 fish1 vegetables1 and fruits in their season1 and1 so far as ,i could do so upon paper1 rendering a satisfactory account of every pound of meat1 etc41 brought1 by my advice1 into the kitchen4 ,i have taken the liberty accorded me by virtue of our long and intimate acquaintanceship1 of inspecting not only the contents of your market-basket1 but each morning the treasures of larder and refrigerator2 of offering counsel concerning crumbs1 bones1 and such odds-and-ends as are held in contempt by many otherwise thrifty managers--to wit1 other cold vegetables than potatoes1 and dry crusts of bread and cake1 while of gravy and dripping ,i have made specialties4 ,i have tried1 moreover1 to inspire such respect for made-over dinners1 as we feel for the pretty rugs made of the ravellings of ,axminster carpets4 ,we do not attempt to impose them upon ourselves or our friends as 8pure ,persian40 ,but neither do we blush for them because ,mrs4 ,million ,aire across the way would scorn to give them house-room4 ,let 8,,consistency0 be stamped upon every appointment of your household1 and even the parvenue opposite cannot despise you4 ,once learn the truth that moderate1 or even scanty means do not make meanness or homeliness a necessity1 and act upon the lesson1 and you can set criticism at defiance4 ,apropos to this point of consistency1 let me say1 in explanation1 not apology1 for the small space devoted to company-dinners1 that ,i have dealt with them upon the principle that ten times one makes ten4 ,having1 in emulation of the ,eastern beauty1 carried the calf with ease for four weeks1 you will hardly appreciate the difference in the weight of the cow you lift upon the fifth4 ,in plainer phrase1 give ,john and the children good dinners1 well-cooked1 and daintily served1 every day1 and the entertainment of half-a-dozen friends in addition to the family party will cease to be a stupendous undertaking4 ,they have a saying in the ,southern ,states that aptly expresses the labor and excitement attendant upon such an event in too many families2 the straining after ,mrs4 ,million ,aire's diners la ,russe1 which presuppose the despotism of a chef in the kitchen1 and the solemn pomp of a ,chief ,butler in the salle manger4 ,the ,southern description of the frantic endeavor is--8,trying to put the big pot into the little one10 and it is invariably used with reference to preparations for company4 ,be content1 my dear sister1 to put into your little pot only so much as it will decently hold1 and be thankful that you have in it a sure gauge of responsibility4 ,i have spoken of dinners for four weeks in each month4 ,i have written receipts for this number1 not in forgetfulness of the fact that there is but one ,february per annum1 but because the need of adapting the bills of fare to the days of the week1 instead of the month1 was absolute1 and if ,i wished the ,dinner ,year-,book to be a perpetual calendar1 ,i must say nothing of the broken week that sometimes ends and sometimes begins the month4 ,the difficulty of disposing satisfactorily of the two or three odd days brought to my mind1 while blocking out my work1 the summary manner in which one of my baby-girls once dismissed a somewhat analogous difficulty4 8,my dear10 ,i said to her one night as she concluded her prayer at my knee1 8you have forgotten to pray for your little cousins4 ,how did that happen8 ,don't you want our ,heavenly ,father to take care of them80 ,she made a motion of again bending her knees1 yawned sleepily1 and tumbled into bed4 8,can't help it1 mamma6 ,baby is too tired6 ,horace and ,eddie must scuffle for themselves just this one night60 ,i have given you twenty-eight--nay1 counting your possible company-meal--twenty-nine dinners in succession to little purpose if you cannot collate from previous receipts one or two for yourself1 and be the better for the practice4 ,i need hardly say that ,i do not anticipate or desire slavish adherence to the plan sketched for your day or week4 ,i have sketched--that is all--not worked out a sum in which addition or subtraction would materially affect the sum-total4 ,the framework is1 ,i would fain hope1 symmetrical4 ,i expect you to build thereupon as convenience or discretion may dictate4 ,touching ,saucepans4 ,,while it is true that the finest tools will not impart skill to the untrained workman1 it is equally a matter of fact that the best artisan is he who cares most jealously for the quality and condition of his instruments as well as for the finish of his workmanship4 ,a visitor once asked permission to witness the operation of cooking a beefsteak in my kitchen1 saying that her husband had spoken in terms of commendation of those he had eaten at my table4 ,like the good wife she was1 she desired to 8catch the trick10 whatever it might be1 of preparing them to his liking4 ,i willingly acceded to her request1 and upon her return to the parlor her husband inquired eagerly3 8,did you learn the secret80 8,yes10 was the smiling answer4 8,you must buy me a gridiron60 ,up to that time1 she then explained1 fried steaks had been the rule in her house1 and gridirons a thing unheard or unthought of4 ,a fried beefsteak being1 as ,i have elsewhere stated1 a culinary solecism1 ,i have1 perhaps1 selected an extreme case as the test of my discourse upon the necessity of a supply of fitting utensils for the proper prosecution of home-cookery4 ,mrs4 ,whitney's idea of the 8art-kitchen10 so charmingly set forth in 8,we ,girls10 may not be so chimerical 7with limitations7 as most practical housewives--practised in nothing more than in the exercise of patience--are apt to suppose4 ,they tell us the tale--known already too sadly well to each of us--of the impossibility of inducing 8girls0 who are tractable and respectful in most things1 to accept labor-saving machines1 and the thousand-and-one ingenious contrivances for making cooking easier and even graceful2 of the hard usage to which expensive implements are subjected in rude hands1 the motive-power of which is the untilled brain1 unrestrained by the conscienceless will2 of how innovations are openly flouted1 or secretly sneered at1 8until10 say they1 8we find it easier to let the cook have her own way down-stairs1 and reconcile ourselves1 as best we may1 to obstinate stupidity and unmerciful breakages4 ,as to art-kitchens0--a shrug and a groan1--8we are thankful if our tenderest care can keep the upper stories free from the vandalism that rages below40 ,nevertheless1 acknowledging1 as ,i have1 personally1 reasons for doing--the truth of all these things--,i make answer1 8,have an art-kitchen for yourself60 ,first1 give your cook1 or maid-of-all-work1 a fair trial4 ,it is a duty you owe to humanity and to her to prove1 conclusively1 whether her careless or destructive habits be ingrain and wilful1 or merely the result of ignorance and bad training4 ,there are bad mistresses1 let us remember1--and more still who are indifferent or incompetent4 ,if 8our girl0 has a heart or a conscience1 let us find it4 ,make her understand the value and usefulness of the appliances you have furnished for her work1 where and how they are to be kept1 and set her the example of always looking for and putting them in their proper places4 ,if they are misused1 show your regret decidedly1 but still kindly4 ,should all means of civilizing her taste up to your standard fail1 make1 as ,i have advised1 an art-kitchen for your own use4 ,appropriate one corner of the room1 where cooking is done1 for your operations1 and arrange there your pet tools4 ,have your scoop flour-sifter2 your patent pie-lifter and oyster-broiler2 your star-toaster2 your pie-crimper1 vegetable and nutmeg graters2 gravy-strainer1 colander1 biscuit-cutter1 skimmers1 larding needles1 wire1 and perforated1 and slit and fluted spoons2 your weights and measures1 and the tidy1 serviceable tinned and enamelled saucepans1 ,scotch kettles1 frying-pans1 etc41 that will retain tidiness and serviceable qualities so long in your care1 and so soon come to grief in boorish clutches4 ,set all these1 and as many others as you like and can afford to buy--always including the ,dover egg-beater and its 8,baby0 7made for whipping one egg to more purpose than one egg1 or anything else as small was ever whipped before7--in array upon walls and shelves1,a and let the logic of daily events prove how far they will deprive work of the wearing vexations attendant upon long searches for the right article1 and its wrong condition when found4 ,make your helpers--one and all--comprehend that these are your especial property1 to be used--and kept clean--by no one else4 ,let them be looked down upon as the toys of a would-be-busy woman by the superior intellects about you1 should they see fit thus to do1 and provide such tools as are suited to coarser fingers for them to use4 ,the chances are many to one that your dexterous manipulation of your instruments2 the excellence of the products achieved by yourself and them2 even the attractive neatness of the display and your corner1 will win skeptics1 first1 to indulgence1 then1 admiration1 then1 to imitation4 ,if you can afford the great luxury of a pastry or mixing-room1 adjoining the kitchen1 so much the better for you and your pious undertaking4 ,but without regard to what may be the effect upon others1 have your saucepans1 of whatever designs and in whatever quantities you like--taking 8saucepan0 as a generic term for every description of mute helpers in the task of elevating cookery into a fine art1 or1 at the least1 in redeeming it from the stigma of coarseness and vulgarity4 ,have1 also1 as an indispensable adjunct of saucepans1 appliances for cleansing them4 ,there is nothing inherently degrading in dish-washing4 ,provide plenty of towels and hot water2 a mop with a handle and a loop by which to hang it up when it has been squeezed and shaken after use2 a soap-shaker--a neat wire cup1 enclosing the soap1 and furnished with a handle of tinned wire1 and a dish-pan1 with a partition running across the middle1 that the soiled articles may be rinsed from grease in one of the compartments before they are purified thoroughly in the other4 ,have1 also1 at hand a can or box of washing soda1 and a bottle of ammonia for taking off the grease more effectually2 a cake of ,indexical silver soap in a cup1 with a brush1 for restoring lustre to tins1 ,britannia or plated1 or silver ware4 ,thus armed1 the cleansing of your implements will be a matter of brief moment1 and your work in the kitchen be1 in no sense1 a hindrance to the stated duties of the day1 while your methods and occasional presence cannot fail to be a refining influence upon all except the very common and spiritually unclean4 ,ladyhood1 if thorough1 will assert itself1 even behind a scullion's apron4 ,,january4 ,first ,week4 ,sunday4 ---- ,beef ,soup4 ,chicken smothered with ,oysters4 ,celery ,salad4 ,mashed ,potatoes4 ,cauliflower au gratin4 ,stewed ,tomatoes4 ---- ,blanc ,mange and ,cream4 ,sponge ,cake4 ,cocoa4 ---- ,,beef ,,soup4 #c lbs4 of lean beef1 with a marrow-bone4 lb4 lean ham 7or a ham-bone1 if you have it74 #a turnip4 #a onion4 #a carrot4 of a cabbage4 #c stalks of celery4 #c quarts of water--cold1 of course4 ,salt and pepper to taste4 ,cut the meat very fine1 and crack the bones well4 ,put these on in a pot with a close top2 cover with a quart of water1 and set where they will come very slowly to a boil4 ,if they do not reach this point in less than an hour1 so much the better4 ,when the contents of the pot begin to bubble1 add the remaining two quarts of cold water1 and let all boil slowly for three hours3 for two hours with the top closed1 during the last with it slightly lifted4 ,wash and peel the turnip1 carrot1 and onion1 scrape the celery1 and wash with the cabbage4 ,cut all into dice and lay in cold water1 a little salted1 for half an hour4 ,put the carrot on to stew in a small vessel by itself2 the others all together1 with enough water to cover them4 ,some think the carrot keeps color and shape better if hot1 instead of cold water be used for it4 ,let it stew until tender1 then drain off the water and set it aside to cool4 ,the other vegetables should be boiled to pieces4 ,half an hour before the soup is to be taken up1 strain the water from the cabbage1 etc41 pressing them to a pulp to extract all the strength4 ,return this to the saucepan1 throw in a little salt1 let it boil up once to clear it2 skim and add to the soup4 ,put in pepper1 and salt--unless the ham has salted it sufficiently--and boil1 covered1 twenty minutes4 ,strain into an earthenware basin2 let it get cool enough for the fat to arise to the surface1 when take off all that will come away4 ,return to the pot1 which should have been previously rinsed with hot water1 boil briskly for one minute1 and throw in the carrot4 ,skim and serve4 ,this is a good1 clear soup4 ,if you like it thicker1 dissolve a tablespoonful of gelatine in enough cold water to cover it well--this may be done by an hour's soaking--and add to the soup after the latter is strained and cleared of the fat4 ,when practicable1 make ,sunday's soup on ,saturday1 so far as to prepare the 8stock10 or meat base4 ,set it away in an earthenware crock1 adding a little salt4 ,this not only lessens ,sunday's work1 but the unstrained soup gathers the whole strength of the meat1 and the fat can be removed in a solid cake of excellent dripping4 ,indeed1 it is a good rule always to prepare soup stock at least twenty-four hours before it is to be used for the table4 ,try1 likewise1 to make enough soup for ,sunday to last over ,monday as well4 ,a little forethought on ,saturday will lessen the labors and increase the comfort of what has been somewhat profanely named 8,job's birthday10 the anniversary which was to be accursed for evermore4 ,,chicken ,,smothered ,,with ,,oysters4 #a full-grown1 tender chicken4 #a pint of oysters4 #b tablespoonfuls of butter4 #c 8 8 cream4 #a tablespoonful of corn-starch4 ,yolks of three hard-boiled eggs4 #a scant cup bread-crumbs4 ,pepper1 salt1 and chopped parsley4 ,prepare the chicken as for roasting4 ,stuff with a dressing of the oysters chopped pretty fine1 and mixed with the bread-crumbs1 seasoned to taste with pepper and salt4 ,tie up the neck securely4 7,this can be done on ,saturday1 if the fowl be afterwards kept in a very cold place47 ,put the chicken thus stuffed and trussed1 with legs and wings tied close to the body with soft tape1 into a tin pail with a tight top4 ,cover closely and set1 with a weight on the top1 in a pot of cold water4 ,bring gradually to a boil1 that the fowl may be heated evenly and thoroughly4 ,stew steadily1 never fast1 for an hour and a half after the water in the outer kettle begins to boil4 ,then open the pail and test with a fork to see if the chicken be tender4 ,if not1 re-cover at once1 and stew for half or three-quarters of an hour longer4 ,when the chicken is tender throughout1 take it out and lay upon a hot dish1 covering immediately4 ,turn the juices left in the pail into a saucepan1 thicken with the corn-starch1 which should first be wet up with a little cold milk1 then the chopped parsley1 butter1 pepper and salt1 and the yolks of the hard-boiled eggs chopped fine4 ,boil up once1 stir in the cream1 and take from the fire before it can boil again4 ,pour a few spoonfuls over the chicken1 and serve the rest in a sauce-tureen4 ,,celery ,,salad4 #b bunches of celery4 #a tablespoonful of salad oil4 #d tablespoonfuls of vinegar4 #a small teaspoonful fine sugar4 ,pepper and salt to taste4 ,wash and scrape the celery1 lay in ice-cold water until dinner-time1 when cut into inch-lengths1 season1 tossing all well up together1 and serve in a salad bowl4 ,,cauliflower au gratin4 #a large cauliflower4 #d tablespoonfuls grated cheese4 #a cup drawn butter4 ,pepper and salt4 ,a pinch of nutmeg4 ,boil the cauliflower until tender 7about twenty minutes71 having first tied it up in a bag of coarse lace or tarlatan4 ,have ready a cup of good drawn butter1 and pour over the cauliflower1 when you have drained and dished the latter4 ,sift the cheese thickly over the top1 and brown by holding a red-hot shovel so close to the cheese that it singes and blazes4 ,blow out the fire on the instant1 and send to the table4 ,,mashed ,,potatoes4 ,pare the potatoes very thin1 lay in cold water for an hour1 and cover well with boiling water4 78,peach-blows0 are better put down in cold water47 ,boil quickly1 and when done1 drain off every drop of water2 throw in a little salt2 set back on the range for two or three minutes4 ,mash soft with a potato-beetle1 or whip to a cream with a fork1 adding a little butter and enough milk to make a soft paste4 ,heap in a smooth mound upon a vegetable dish4 ,,stewed ,,tomatoes4 ,open a can of tomatoes an hour before cooking them4 ,leave out the cores and unripe parts4 ,cook always in tin or porcelain saucepans4 ,iron injures color and flavor4 ,stew gently for half an hour2 season to taste with salt1 pepper1 a little sugar1 and a tablespoonful of butter4 ,cook gently1 uncovered1 ten minutes longer1 and turn into a deep dish4 ,,blanc ,,mange4 #a liberal quart of milk4 #a oz4 ,cooper's gelatine4 of a cup of white sugar4 #b teaspoonfuls vanilla4 ,soak the gelatine for two hours in a breakfast-cup of cold water4 ,heat the milk to boiling in a farina-kettle1 or in a tin pail set in a pot of hot water4 ,add the soaked gelatine and sugar1 stir for ten minutes over the fire1 and strain through a thin muslin bag into a mould wet with cold water4 ,flavor and set in a cold place to form4 ,to loosen it1 dip the mould for one instant in hot water1 detach the surface from the sides by a light pressure of the fingers1 and reverse over a glass or china dish4 ,serve with powdered sugar and cream4 ,by all means have ,sunday desserts prepared upon the preceding day4 ,to this end1 ,i have endeavored to give such receipts for the blessed day as can be easily made ready on ,saturday4 ,,cocoa4 #f tablespoonfuls of cocoa to each pint of water4 ,as much milk as you have water4 ,sugar to taste4 ,rub the cocoa smooth in a little cold water4 ,have ready on the fire the pint of boiling water4 ,stir in the grated cocoa-paste4 ,boil twenty minutes2 add the milk and boil five minutes more1 stirring often4 ,sweeten in the cups to suit different tastes4 ,there is a preparation of cocoa1 already powdered1 called 8cocoatina10 which needs no boiling4 ,it is very good1 and saves the trouble of grating and cooking4 ,i regret that1 although ,i have used it frequently and with great satisfaction1 ,i have forgotten the name of the manufacturer4 ,it is put up in round boxes1 like mustard1 and is quite as economical for family use as the cakes of cocoa4 ,,sponge ,,cake4 #f eggs4 ,the weight of the eggs in sugar4 ,half their weight in flour4 #a lemon1 juice and rind4 ,beat yolks and whites very light1 separately of course1 the powdered sugar into the yolks when they are smooth and thick2 next1 the juice and grated peel of the lemon2 then the whites with a few swift strokes2 at last1 the flour1 in great1 loose handfuls4 ,stir in lightly1 but thoroughly4 ,too much beating after the flour goes in makes sponge cake tough4 ,bake in round tin moulds1 buttered4 ,your oven should be steady4 ,when the cakes begin to color on top1 cover with paper to prevent burning4 ,when cool1 wrap in a thick cloth to keep fresh4 ,first ,week4 ,monday4 ---- ,soup l',italienne4 ,breaded ,mutton ,chops4 ,baked ,macaroni1 with ,tomato ,sauce4 ,potato ,puff4 ,apple ,sauce4 ---- ,corn ,starch ,hasty ,pudding4 ,coffee4 ---- ,said an irascible householder to a friend from another city1 whom he chanced to meet in the street one day1 8,come and dine with me6 ,but ,i give you warning we shall have nothing for dinner but a confounded dressmaker60 ,few of the great middle class1 who are the strength and glory of our land1 would dare take an unexpected guest home on washing-day1 although fewer still would dare reveal1 as frankly as did our blunt citizen1 the cause of their reluctance to unveil the penetralia of what are1 upon all days save ,black ,monday and ,blue ,tuesday1 orderly and brightsome households4 ,don't interrupt me1 please1 my much-tried and much-trying sister1 upon whose brow the plaits of ,monday's tribulations have left enduring traces6 ,i know ,bridget is always cross on wash-day1 and that ,katy wears an aggrieved air from morning until night2 that dusting1 china-washing1 and divers other unaccustomed tasks are appointed unto your already busy self2 that ,john and the boys hate 8pick-up dinners20 that the modest bills of fare set down in this book for the second and third days of the week will1 at the first glance1 seem preposterous and unfeeling4 ,you will survey them with very much the same feeling as moved ,pope to exclaim1 with tears in his eyes1 8,from an old friend ,i had not expected this60 when his host1 having allowed him to eat to repletion of less savory viands1 had brought on1 without a note of preparation1 the poet's favorite dish1 a fine hare roasted with truffles4 ,but the fact remains that people cannot swallow enough on ,sunday to support ,nature through the two days' journey into the wilderness of making-clean that follows the season of rest and devotion4 ,it is also true that your husband and yourself1 with school-children and servants1 work harder on ,monday than upon any other one day of the seven1 and that your food should be nourishing4 ,should ,bridget protest against 8hot mate and soup0 as unprecedented and 8onfaling10 ,bridget's mistress 7by courtesy7 must bring another unknown commodity to the obstinate ,celt1 to bear upon the subject--to wit1 ,,brains4 ,as ,i shall try to show1 an hour given by yourself to the lower regions--too often an inferno on that direful day--will put such a repast before unexpectant ,john as shall have for his eye and taste none of the characteristics of a 8pick-up dinner40 ,,soup ,l',,italienne4 ,the stock of ,sunday's soup strained from the carrots4 ,half a cup of grated cheese and a cup of milk4 #b tablespoonfuls of corn-starch wet up with water4 #b eggs beaten light4 ,put the soup on fifteen minutes before dinner1 where it will heat quickly4 ,the moment it boils1 draw it to one side1 stir in the corn-starch and milk and heat anew1 stirring constantly until it begins to thicken4 ,set it again upon the side of the range1 and add the beaten eggs4 ,cover and leave it where it will keep hot1 but not cook1 while you scald the tureen and put the grated cheese in the bottom4 ,in five minutes pour the soup upon the cheese1 stir all up well1 and it is ready for the table4 ,this is a delicious soup and easily made4 ,,breaded ,,mutton ,,chops--,,baked4 ,trim the chops neatly and put aside the bones and bits of skin for the sauce for macaroni4 ,pour a little melted butter over the meat4 ,do this as early in the day as convenient1 cover them and let them stand until an hour before they are to be served4 ,then1 roll each in beaten egg1 next1 in fine cracker-dust1 7you can buy it ready powdered7 and lay them in your dripping-pan with a very little water in the bottom--just enough to keep them from burning4 ,bake quickly--covering the dripping-pan with another--for half an hour4 ,then remove the upper1 baste the chops with butter and hot water1 and let them brown4 ,when done1 lay them upon a hot dish and set in the open oven to keep warm4 ,add to the gravy in the dripping-pan a little hot water1 a teaspoonful of browned flour1 a tablespoonful of catsup1 a small quantity of minced onion1 pepper and salt4 ,boil up once1 strain1 and pour over the chops4 ,,macaroni ,,with ,,tomato ,,sauce4 ,break the macaroni into short pieces and set over the fire with enough boiling water to cover it well1 as it swells to treble its original dimensions4 ,in twenty minutes it should be tender4 ,drain off the water carefully1 not to break the macaroni1 and stir lightly into it pepper1 salt1 and a tablespoonful of butter4 ,turn it into a deep dish and pour over it a sauce made as follows3 ,to the bones and refuse bits left from trimming the chops1 add a pint of cold water1 and stew slowly upon the back of the range1 7lest ,bridget should be inconvenienced thereby17 until you have less than a cupful of good gravy4 ,strain out the bones1 etc41 season to taste1 and add what was left from the stewed tomatoes of yesterday4 ,having had the provision for to-day's dinner in mind1 you will have acted wisely in seeing for yourself that it did not go into the swill-pail under the head of 8scraps40 ,cook tomatoes and gravy together for three minutes after they begin to simmer1 and pour1 smoking hot1 over the macaroni4 ,let it stand covered a few minutes before serving4 ,,potato ,,puff4 ,to two cupfuls of cold mashed potato 7more of yesterday's leavings71 add a tablespoonful of melted butter1 and beat to a cream4 ,put with this two eggs whipped light1 and a cupful of milk1 salting to taste4 ,beat all well2 pour into a greased baking-dish1 and bake quickly to a light brown4 ,serve in the dish in which it was cooked4 ,,corn-,,starch ,,hasty ,,pudding4 #a quart of fresh milk4 #a tablespoonful of butter4 #d tablespoonfuls of corn-starch wet up with water4 #a teaspoonful of salt4 ,heat the milk to scalding1 and stir into it the corn-starch until it has boiled ten minutes and is thick and smooth throughout4 ,add salt and butter1 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 dish4 ,eat with butter and sugar1 or with powdered sugar and cream1 with nutmeg grated over it4 ,,coffee4 ,a ,french coffee-pot is a convenience on ,monday4 ,if you have one1 you know how to use it4 ,if not1 put a quart of boiling water into your coffee-pot2 wet up a cupful of ground coffee with the white of an egg1 adding the egg-shell1 and a little cold water4 ,put this into the boiling hot water1 and boil fast ten minutes4 ,then1 add half a cup of cold water1 and set it upon the hearth or table to 8settle0 for five minutes4 ,pour it off carefully into your metal or china coffee-pot or urn4 ,first ,week4 ,tuesday4 ---- ,scotch ,broth4 ,rolled ,beefsteaks4 ,cabbage ,salad4 ,browned ,potatoes4 ,baked ,beans4 ---- ,apple and ,tapioca ,pudding4 ,hard ,sauce4 ---- ,,scotch ,,broth4 #c lbs4 of veal and bones from neck or knuckle4 #c quarts of water4 #a onion4 #a turnip4 #c stalks of celery4 #a cupful pearl barley4 ,salt and pepper to taste4 ,crack the bones and mince the meat early in the day1 if you dine near midday1 and put on with the cold water4 ,soak the barley in lukewarm water1 after washing it well1 and when it has lain in the tepid bath for two hours1 put it in the same over the fire to cook slowly1 keeping it covered fully by adding hot water from the kettle4 ,wash1 scrape and chop the vegetables2 cover with cold water1 and stew in a saucepan by themselves4 ,when they are very soft1 rub them through a colander2 add the water in which they were cooked1 and keep hot until the meat in the soup-kettle has boiled to rags4 ,for this purpose four hours are better than three4 ,strain out bones and meat2 put soup-stock1 barley 7with the water in which it has boiled71 vegetable broth1 pepper1 and salt1 into one kettle and boil slowly for thirty minutes4 ,a little chopped parsley is an improvement4 ,,rolled ,,beefsteaks4 #b good sirloin steaks4 ,bread-crumbs4 ,a slice of fat salt pork4 ,seasoning1 a little minced onion1 pepper and salt4 ,take out the bones from the steak and throw them into the soup-pot4 ,if your butcher has not already done so1 beat the meat flat with the broad side of a hatchet1 and cover it with a force-meat made of bread-crumbs1 minced pork1 and half an onion4 ,moisten this slightly with water1 and season to taste4 ,roll each steak up1 closely enclosing the stuffing2 bind with twine into two compact bundles and lay in a dripping-pan4 ,dash a cupful of boiling water over each1 cover with an inverted pan1 and bake about three-quarters of an hour1 in their own steam4 ,at the end of this time remove the cover1 baste with butter and dredge with flour to brown the meat4 ,when they are of a fine color1 lay upon a hot dish4 ,thicken the gravy with a little browned flour1 boil up and send to table in a boat4 ,in removing the strings from the rolled beef prior to serving1 clip them in several places1 that the form of the meat may not be disturbed4 ,,cabbage ,,salad4 #a small head of cabbage1 chopped fine1 or cut into shreds4 #a cup of boiling milk4 of a cup of vinegar4 #a tablespoonful of butter4 #a tablespoonful of white sugar4 #b eggs well beaten4 #a teaspoonful essence of celery4 ,pepper and salt4 ,heat milk and vinegar in separate vessels4 ,to the boiling vinegar add butter1 sugar1 and seasoning1 lastly the chopped cabbage4 ,heat to scalding1 but do not let it boil4 ,stir the beaten eggs into the hot milk4 ,cook one minute together after they begin to boil4 ,turn the hot cabbage into a bowl2 pour the custard over it2 toss up and about with a wooden or silver fork1 until all the ingredients are well mixed4 ,cover and set in a very cold place for some hours4 ,this is a very delightful salad1 quite repaying the trouble of cooking the dressing4 ,,browned ,,potatoes4 ,boil large potatoes with their skins on2 peel them1 and1 when you uncover your beef for browning1 lay the potatoes in the dripping-pan about the meat4 ,dredge and baste them as well as the beef4 ,if not quite brown when the meat is ready1 leave them in the gravy for awhile1 before thickening the latter4 ,drain in a hot colander1 and arrange neatly around the steaks in the dish4 ,,baked ,,beans4 ,soak dried beans all night in soft water1 exchanging this in the morning for lukewarm1 and this1 two hours later1 for still warmer4 ,let them lie an hour in this1 before putting them on to boil in cold water4 ,when they are soft1 drain and turn them into a bake-dish4 ,season with pepper and salt1 with a liberal spoonful of butter4 ,add enough boiling water to prevent them from scorching and bake1 covered1 until they smoke and bubble4 ,remove the cover1 and brown4 ,serve in the bake-dish4 ,,apple ,,and ,,tapioca ,,pudding4 #a teacupful tapioca1 soaked for five hours in #c teacupfuls of warm 7not hot7 water4 #h juicy pippins1 pared and cored4 #c tablespoonfuls of sugar and a saltspoonful of salt1 with a few whole cloves4 ,arrange the apples in a deep dish2 add a cup of cold water2 cover1 and steam in a moderate oven until tender all through1 turning them once or twice4 ,turn off half the liquid and pour the tapioca1 which should have been soaked in a warm place1 over the apples1 when you have filled the hollows left by the cores with sugar and put a clove in each4 ,the tapioca should be slightly salted4 ,bake one hour1 or until the tapioca is clear and crusted on top4 ,serve in pudding-dish4 ,,hard ,,sauce4 ,to two cups of powdered sugar add half a cup of butter1 slightly warmed1 so that the two can be worked up together4 ,when they are well mixed1 beat in half a teaspoonful of nutmeg and the juice of a lemon4 ,whip smooth and light1 mound neatly upon a butter-plate1 and set in the cold to harden4 ,first ,week4 ,wednesday4 ---- ,split ,pea ,soup4 ,halibut ,steaks4 ,boiled ,leg of ,mutton4 ,caper ,sauce4 ,spinach4 ,stewed ,potatoes4 ---- ,cottage ,pudding with ,liquid ,sauce4 ---- ,,split ,,pea ,,soup4 #a pint of split peas4 #d quarts of water4 #b lbs4 of beef and some bones4 lb4 of lean bacon or ham4 #c stalks of celery1 the white part only1 cut fine4 ,juice of a lemon4 ,stale bread cut into dice and fried4 ,soak the peas all night in soft water1 changing it in the morning for warm--not hot4 ,throw this off after an hour and cover the peas with four quarts of cold water4 ,boil in this--adding the meat1 cut small1 the bones well cracked and the celery--four hours4 ,always boil soups slowly4 ,the neglect of this rule leaves in the kettle a mass of toughened meat and an ocean of dish-water4 ,when you are ready to take up your soup1 strain in a colander1 picking out and casting aside bits of bones and shreds of meat4 ,rub the peas and celery through the holes of the strainer until nothing more will pass4 ,season with pepper and salt2 add the juice of a small lemon1 and return to the kettle1 which must first be rinsed with hot water4 ,let all boil together two minutes4 ,should it not seem so thick as you would like1 you can put in1 while it is boiling1 a little corn-starch wet up with cold water4 ,put a couple of slices of stale bread1 cut into dice and fried crisp in dripping1 in the heated tureen1 and pour the soup upon them4 ,,halibut ,,steaks--,,fried4 ,wash and wipe the steaks4 ,roll each in flour1 and fry upon a buttered griddle1 turning carefully with a spatula1 or cake-turner1 when the lower side is done4 ,they should be of a nice brown1 and tender throughout4 ,remove to a hot dish and garnish with sliced lemon2 in carving1 see that a bit of the lemon goes to each person1 as many prefer it to any other sauce for fish4 ,send around potatoes with the steak4 ,worcestershire is a good store-sauce for fish and game4 ,anchovy is pre-eminently a fish sauce1 but many do not like it4 ,,leg ,,of ,,mutton--,,boiled4 ,do not have the mutton too fat or too large4 ,cut off the shank1 which the butcher will have nicked for you1 leaving about two inches beyond the ham4 ,wash and wipe carefully and boil in hot water1 with a little salt1 until a fork will readily pierce the thickest part4 ,about ten or twelve minutes to the pound is a good rule in boiling fresh meat4 ,serve with caper sauce4 ,since you intend to use the liquor in which the meat is boiled for to-morrow's soup1 do not oversalt it4 ,but sprinkle1 instead1 salt over the leg of mutton after it is dished2 rub it all over with butter and set in a hot oven for a single minute4 ,,caper ,,sauce4 #a cup of the liquor in which the meat has been boiled4 #b teaspoonfuls of flour rubbed smooth in a little water4 ,salt to taste4 #b tablespoonfuls of butter4 ,about two dozen capers or green nasturtium-seed4 ,heat the liquor to boiling1 and skim before stirring in the flour1 which must be perfectly free from lumps1 and rubbed smooth in cold water4 ,stir until the sauce thickens evenly4 ,it is best to cook all sauces in a vessel set within a larger one of hot water4 ,when it has boiled about a minute1 add the butter gradually1 stirring each bit in well before putting in more4 ,salt1 and drop in the capers4 ,let it just boil1 and turn into a sauce-boat4 ,,spinach4 ,pull the spinach from the stalks1 leaf by leaf2 wash carefully1 and leave in cold water one hour4 ,boil in hot water fifteen minutes4 ,drain very dry in a colander2 chop extremely fine in a wooden bowl1 then return to the saucepan with a tablespoonful of butter1 a little salt1 and a teaspoonful of white sugar4 ,as it heats beat it up with a wooden spoon until it is a soft paste4 ,let it bubble up once1 and dish4 ,lay a hard-boiled egg or two1 cut in thin slices1 upon the surface4 ,few vegetables are more often ruined in the cooking than spinach4 ,the above receipt is simple and good4 ,,stewed ,,potatoes4 ,pare and cut into large dice some good potatoes4 ,lay in cold water half an hour4 ,stew in cold water1 a little salted4 ,there should be enough water to cover them well4 ,when they are tender and begin to crumble at the edges1 drain off half the water1 and pour in as much milk4 ,when they are again scalding hot1 stir in a lump of butter the size of an egg 7for a large dish7 rolled in flour1 salt1 pepper and chopped parsley to taste4 ,boil up once and serve in a covered dish4 ,,cottage ,,pudding4 #a cup of powdered sugar4 #a cup of sweet milk4 #a tablespoonful of butter4 #b eggs1 beaten light1 yolks and whites separately4 ,saltspoonful of salt4 ,about #c cups of ,hecker's prepared flour1 enough for cake-batter4 ,rub the butter well into the sugar2 add beaten yolks2 the milk1 salt1 then whipped whites and yolks alternately4 ,bake in a buttered mould4 ,when you can bring out the testing-straw clean from the middle of the loaf1 turn it out upon a dish4 ,cut in slices while hot1 as it is wanted4 ,one who has never tried it can hardly believe that the result of a receipt which may be tried fearlessly by a novice in cookery1 could be the really elegant pudding just described4 ,it is also as economical as toothsome4 ,,sauce ,,for ,,cottage ,,pudding4 #b cups of powdered sugar4 #b tablespoonfuls of butter4 #a cup of boiling water4 #a glass sherry wine4 ,nutmeg or cinnamon to taste4 ,rub the butter into the sugar2 add hot water gradually2 then spice and wine4 ,cover tightly to keep in the strength of the wine1 and set for twenty minutes in a saucepan of boiling water4 ,stir up and send to table4 ,first ,week4 ,thursday4 ---- ,vermicelli ,soup4 ,scalloped ,oysters4 ,mince of ,mutton with ,potato ,frill4 ,baked ,tomatoes4 ,celery4 ---- ,tipsy ,trifle4 ,apples and ,nuts4 ---- ,,vermicelli ,,soup4 ,take off all the fat from the broth in which your mutton was cooked yesterday1 and boil it down slowly to two-thirds of the original quantity4 ,stew to pieces1 in another vessel1 a stalk of celery1 one small onion1 a carrot1 and a bunch of sweet herbs--all cut up fine4 ,a ham-bone1 if you have it1 or a couple of slices of lean ham1 will be an improvement to the broth4 ,strain the soup2 rub the vegetables through a fine colander with the water in which they were boiled2 return to the fire with a double handful of vermicelli broken into short pieces2 boil for ten minutes2 add a tablespoonful of butter rolled in flour2 boil up and serve4 ,send around a saucer of grated cheese with vermicelli and macaroni soups4 ,it is a great improvement to the flavor and consistency4 ,each person may take as much or as little as he likes4 ,,scalloped ,,oysters4 #a quart of fine oysters4 #a coffee-cupful of pounded cracker4 #b great spoonfuls of butter4 cupful of cream or rich milk4 ,pepper and salt to taste4 ,butter a baking-dish and cover the bottom pretty thickly with pounded cracker4 ,wet with oyster liquor and a few spoonfuls of cream4 ,next1 lay oysters1 one deep1 closely over these4 ,pepper and salt1 and stick a bit of butter upon each4 ,another layer of crumbs1 wet as before2 more oysters1 and proceed in like order until your dish is full1 making the top layer of crumbs with butter dotted over it4 ,set in the oven1 invert a plate or tin pan over the dish1 and bake until the juice bubbles up to the top4 ,uncover2 set upon the upper grating of the oven to brown1 and send to table in the bake-dish4 ,pass around sliced lemon with it4 ,oysters1 like fish1 follow immediately after soup1 and are a course by themselves4 ,,mince ,,of ,,mutton ,,with ,,potato ,,frill4 ,the remains of yesterday's mutton1 minced1 but not very fine4 #a cupful of drawn butter4 #b tablespoonfuls of cream1 or rich milk4 ,pepper1 salt1 and mace to taste1 also chopped parsley4 #a button onion4 #b eggs1 well beaten4 ,heat the sauce to a boil1 add the seasoning and the onion1 chopped very fine2 then1 the meat4 ,draw the saucepan to the side of the range1 and let it stand1 closely covered1 in boiling water for ten minutes4 ,set again over the fire and bring to boiling point4 ,add the eggs and milk and set back at the side for five minutes1 still covered4 ,the mince should never really boil after the meat goes in4 ,,potato ,,frill4 ,boil and mash some potatoes2 working in a little milk and butter1 but not so much as to make the paste very soft4 ,season with salt1 and1 while still hot1 knead in a beaten egg4 ,shape this paste into a fence1 on the inside round of a shallow dish2 fluting it regularly with the round handle of a knife4 ,set for one minute in a hot oven1 but not long enough to cause the fence to crack4 ,glaze quickly with butter1 and pour the meat carefully within the wall4 ,the mince should not be so thin as to wash away the 8frill40 ,if well managed this is a pretty and a savory dish4 ,,baked ,,tomatoes4 #a can of tomatoes4 ,stale bread1 crumbed fine4 #a tablespoonful of butter4 ,pepper1 salt1 a little chopped parsley1 and white sugar4 ,drain off two-thirds of the liquor from the tomatoes2 salt it and set aside for another day's soup4 ,one has no excuse for waste whose 8stock-pot0 is always near at hand4 ,little comes amiss to it4 ,cover the bottom of a bake-dish with crumbs2 lay the tomatoes evenly upon this bed2 season with pepper1 salt1 sugar1 and parsley1 with bits of butter here and there4 ,strew bread-crumbs over all1 a thicker layer than at the bottom2 put tiny pieces of butter upon this1 and bake1 covered1 about thirty-five minutes4 ,take off the cover and brown upon the upper shelf of the oven4 ,do not let it stay there long enough to get dry4 ,,celery--,,raw4 ,wash1 trim1 and scrape the stalks1 selecting those that are white and tender4 ,crisp by leaving them in very cold water until they are wanted for the table4 ,arrange neatly in a celery-stand4 ,pass between the oysters and meat4 ,,tipsy ,,trifle4 #a quart of milk4 #c eggs1 whites and yolks beaten separately4 #a stale sponge-cake4 #a cup of sugar4 ,flavoring of vanilla4 #a cup of sherry wine4 ,a few spoonfuls of currant jelly4 ,make a custard of the milk1 sugar1 the yolks of the eggs and the whites of two4 ,put in the latter ingredients when the milk almost boils1 and stir until it begins to thicken4 ,flavor when cold4 ,put a layer of sliced cake in the bottom of a glass bowl4 ,wet with the wine and a few spoonfuls of custard1 and when it is quite soaked1 put on more cake4 ,proceed in this manner until the cake and wine are used up1 when pour on1 a little at a time1 the remainder of the custard2 holding down the cake with a bread spoon as you do this to keep it from floating4 ,lay a heavy plate upon it1 for the same purpose1 while you prepare a mringue by whipping stiff the rest of the whites1 and then beating in the currant jelly4 ,cover the trifle with this just before dinner-time4 ,,apples ,,and ,,nuts4 ,polish the apples1 and crack the nuts1 unless you have plenty of nut-crackers4 ,give a knife to each apple-plate1 and teach the children to pare them neatly for themselves1 instead of 8munching0 like rabbits at family dinners1 and being awkwardly ill at ease when 8company0 is present4 ,silver or ivory knives are better for fruit than steel4 ,first ,week4 ,friday4 ---- ,soupe ,maigre4 ,boiled ,cod4 ,roast ,duck with ,bread ,sauce4 ,mashed ,potatoes4 ,rice ,croquettes4 ,stewed ,celery4 ---- ,apple ,pie4 ---- ,,soupe ,,maigre4 #a quart of milk4 #c pints of water4 #a onion4 #a turnip4 #c stalks of celery4 #a potato 7large74 ,quarter of a small cabbage1 sliced4 cup of bread-crumbs1 very dry4 #b eggs1 beaten light4 ,parsley1 pepper1 and salt to taste4 #d tablespoonfuls of butter4 ,clean1 scrape1 and mince the vegetables1 and put on to cook in cold water1 enough to cover them well4 ,when they are scalding hot1 drain1 and cover them with three pints of boiling water4 ,stew slowly in this until they are reduced to pulp4 ,rub through a colander1 season1 and heat again to boiling4 ,stir in the bread-crumbs2 then the butter1 very gradually4 ,have the milk ready1 heated in another vessel1 and pour into the soup-kettle at this juncture4 ,let the soup get very hot1 but not boil4 ,set upon the side of the range1 and1 dipping out a cupful1 add it1 a little at a time1 to the beaten eggs4 ,when well mixed1 return eggs and liquor to the rest of the soup2 stir over the fire for an instant1 but never to boiling1 and serve in a hot tureen4 ,the eggs should not be allowed to curdle in the liquor2 hence the need of carefulness in following the directions above given4 ,a little grated cheese is a pleasant accompaniment to this soup1 each person adding it as pleases him4 ,,boiled ,,cod4 ,lay the fish in cold water1 a little salt1 for half an hour4 ,wipe dry1 and sew up in a linen cloth1 coarse and clean1 fitted to the shape of the piece of cod4 ,have but one fold over each part4 ,lay in the fish-kettle1 cover with boiling water1 salted at discretion4 ,allow nearly an hour for a piece weighing four pounds4 ,,sauce4 ,to one gill of boiling water allow as much milk2 stir into this1 while boiling1 two tablespoonfuls of butter1 added gradually1 a tablespoonful of flour wet up with cold water1 and1 as it thickens1 the chopped yolk of a boiled egg and one raw egg1 beaten light4 ,take directly from the fire1 season with pepper1 salt1 a little chopped parsley and the juice of a lemon1 and set1 covered1 in boiling water1 but not over the fire1 for five minutes1 stirring occasionally4 ,pour part of the sauce over the fish when dished2 the rest in a boat4 ,send around mashed potatoes with it4 ,,roast ,,duck4 ,clean the duck very carefully1 rinsing it out with a little soda and water1 and afterwards with fresh water4 ,lay in cold1 salted water for an hour4 ,wipe dry1 inside and out1 and stuff with a dressing of bread-crumbs1 seasoned with pepper and salt1 a very little powdered sage and a 8suspicion0 of minced onion4 ,sew up2 dash a cup of boiling water over them1 as they lie in the dripping-pan1 and roast1 covered1 for the first half-hour4 ,remove the cover1 and baste freely--three times with butter and water1 four or five times with the gravy from the pan4 ,stew the giblets in a little salted water1 and reserve to piece out to-morrow's salmi4 ,dish the ducks upon a hot platter4 ,,bread ,,sauce4 ,skim the fat well from the gravy left in the dripping-pan2 have ready a handful of bread-crumbs 7stale71 wet up with hot water4 ,thicken the gravy with these when it has come to a boil2 season with pepper1 salt1 and a pinch of mace4 ,boil all together once and serve4 ,,mashed ,,potatoes4 ,see receipt for ,sunday4 ,while ,i would spare you all waste of time and pains in looking up receipts in other parts of this volume1 ,i yet deem it hardly worth while to write out in full the same directions twice for the same week--or month4 ,,rice ,,croquettes4 #a cup of cold boiled rice4 #a teaspoonful of sugar1 and half as much salt4 #a teaspoonful of melted butter4 #a egg1 beaten light4 ,enough milk to make the rice into stiff paste4 ,sweet lard for frying4 ,work rice1 butter1 egg1 etc41 into an adhesive paste1 beating each ingredient thoroughly into the mixture4 ,flour your hands and make the rice into oval balls4 ,dip each in beaten egg1 then in flour1 or cracker-dust1 and fry in boiling lard1 a few at a time1 turning each with great care4 ,when the croquettes are of a fine yellow-brown1 take out with a wire spoon and lay within a heated colander to drain off every drop of fat4 ,serve hot1 with sprigs of parsley laid about them1 in an uncovered dish4 ,,stewed ,,celery4 ,cut the celery into inch lengths2 cover with cold water and stew until tender4 ,turn off the water and supply its place with enough milk to cover the celery4 ,when this begins to boil stir in a good lump of butter rolled in flour2 pepper and salt to taste1 and stew gently five minutes4 ,you will like this vegetable thus prepared4 ,eat1 if you like1 with a little lemon-juice or vinegar4 ,,apple ,,pie4 #a quart of flour1 dried and sifted4 lb4 of lard4 lb4 of butter4 ,ice-water to make stiff paste4 ,chop the lard into the dry flour4 ,wet with ice-water into stiff paste1 touching as little as may be with your hands4 ,roll out very thin1 always from you4 ,stick bits of butter all over the sheet2 roll up tightly as you would a sheet of paper4 ,beat flat with your rolling-pin1 roll out again1 and again baste with butter4 ,repeat the operations of rolling up1 rolling out1 and basting until your butter is used up4 ,set the roll of pastry in a cold1 dry place for at least one hour4 ,all night would not be too long4 ,when it is crisp and firm1 roll out and line your buttered pie-plates4 ,the bottom crust should be thinner than the upper4 ,and1 as a rule1 you would do well to give the roll of pastry intended for the latter a 8baste0 or two more than that meant for the lower4 ,pare1 core and slice juicy1 tart apples2 put a layer upon the inner crust1 sprinkle with sugar thickly--scatter a few cloves upon the sugar2 then another layer of apples1 and so on1 until the dish is full4 ,cover with crust1 pressed down firmly at the edges1 and bake4 ,eat warm1 or cold1 with white sugar sifted over the top4 ,apple pie is very good with cream poured over each slice4 ,first ,week4 ,saturday4 ---- ,macaroni ,soup4 ,ham and ,eggs4 ,salmi of ,duck4 ,fried ,parsnips4 ,stewed ,salsify4 ,sweet ,potatoes--in ,jackets4 ---- ,rosie's ,rice ,custard4 ---- ,,macaroni ,,soup4 #d quarts of cold water4 #c lbs4 of coarse1 lean beef1 cut into thin strips4 #b or #c lbs4 of bones1 broken small4 #d onions1 sliced4 #a bunch of sweet herbs1 chopped4 ,tomato juice or catsup4 lb4 of macaroni4 ,a few salt pork bones4 ,fry the meat until half done1 in a very little dripping4 ,take it out and fry the onions and bones in the same gravy4 ,put all into a soup-kettle with the herbs1 and cover with #d quarts of water 7cold74 ,bring to a slow boil1 and1 at the end of four hours1 strain into a great bowl to cool1 in order that the fat may rise and be taken off4 ,meanwhile1 make ready your macaroni by breaking it into short bits1 covering well with boiling water1 a little salted1 and stewing slowly twenty minutes1 or until tender4 ,add a lump of butter the size of a walnut2 let it stand1 covered1 for a few minutes1 while you season the soup1 adding the tomato-juice or catsup4 ,boil1 skim1 and thicken with a tablespoonful of corn-starch wet up with cold water4 ,when it is again on the boil1 turn in the macaroni1 taking care not to break it4 ,heat to scalding1 but do not boil2 pour out1 and serve4 ,,ham ,,and ,,eggs4 ,cut your slices of ham of a uniform size and shape1 cutting off the rind4 ,fry quickly in their own fat4 ,remove from the pan with a wire spoon so soon as they are done1 and arrange upon a hot dish1 setting this within the open oven1 or upon a pot of boiling water to keep warm4 ,drop the eggs1 as you break them1 into the hot fat left in the frying-pan4 ,do not put so many in as to crowd one another4 ,each egg should preserve its individuality4 ,cook about three minutes1 without turning4 ,take up with a spatula1 or cake-turner1 and lay one upon each slice of ham4 ,do not send the gravy to table4 ,strain1 and use for dripping4 ,,salmi ,,of ,,duck4 ,from the cold ducks left after yesterday's dinner cut all the meat in as neat slices as you can1 leaving the joints of legs and wings whole4 ,take off the skin2 break the carcass into pieces1 and put these1 with the stuffing1 into a saucepan with a fried onion1 some sweet herbs1 pepper1 salt1 and a pinch of allspice4 ,cover with cold water and stew gently1 after it reaches the boil1 for one hour4 ,cool1 that the fat may rise and be taken off4 ,strain the gravy when you have skimmed it2 return to the saucepan1 boil and skim again1 and stir in two tablespoonfuls of browned flour1 wet with cold water2 lastly1 stir in a great spoonful of butter4 ,stew five minutes longer1 and put in the meat4 ,draw to one side of the range1 and set1 closely covered1 in a pot of boiling water for ten minutes4 ,the meat must be thoroughly heated and steeped in the gravy1 but not boil4 ,take the meat out with a perforated spoon1 pile neatly upon a dish and pour the gravy over it4 ,garnish with triangles of stale bread fried crisp1 and send a piece to each person who is helped to salmi4 ,,fried ,,parsnips4 ,boil1 until tender1 in hot water slightly salted2 let them get almost cold1 scrape off the skin1 and cut in thick1 long slices4 ,dredge with flour and fry in hot dripping1 turning as they brown4 ,drain very dry in a hot colander2 pepper and salt and serve4 ,,stewed ,,salsify4 ,scrape the roots1 dropping each into cold water as you do this1 that they may not change color4 ,cut in pieces an inch long2 cover with hot water and stew until tender4 ,drain off two-thirds of the water and add enough milk to cover the salsify4 ,stew ten minutes in this2 put in a good lump of butter rolled thickly in flour4 ,pepper and salt4 ,boil up for one minute4 ,,sweet ,,potatoes--,,in ,,jackets4 ,parboil in their skins when you have washed them1 selecting such as are of like size4 ,then put in a moderate oven and bake until soft all through4 ,you can ascertain this by pinching the largest4 ,wipe off and serve in their skins4 ,,rosie',s ,,rice ,,custard4 #a quart of milk4 #c eggs1 well beaten4 #d tablespoonfuls of sugar4 #a tablespoonful of butter4 #a cup boiled rice4 ,a little salt4 ,half the grated rind of a lemon4 ,boil the rice1 drain1 and stir1 while hot1 into the milk4 ,beat the eggs well2 rub butter and sugar to a cream with lemon-peel and a little salt1 and stir into the warm milk4 ,mix well and bake in a buttered dish in a brisk oven4 ,eat warm or cold4 ,we like it better warm1 with a little cream poured over it when served in saucers4 ,second ,week4 ,sunday4 ---- ,soupe au ,julienne4 ,roast ,turkey4 ,cranberry ,sauce4 ,mashed ,potatoes1 ,browned4 ,stewed ,corn4 ,celery4 ---- ,tropical ,snow4 ,light ,cakes and ,coffee4 ---- ,,soupe ,,au ,,julienne4 #f lbs4 of lean beef4 ,if possible1 get it from the shin and have the accompanying bones cracked to bits4 #f quarts of water--cold4 ,prepare the stock on ,saturday4 ,put meat and bones into a pot with a close cover1 pour on the water1 and set it where it will heat very slowly4 ,boil1 also very slowly1 six hours1 at the back of the range4 ,should the water sink fast in the pot1 replenish from the boiling tea-kettle4 ,at the end of six hours1 turn the soup1 meat1 bones and all1 into an earthenware vessel2 pepper and salt it and set on the cellar floor1 covered1 until next day4 ,take off1 then1 the cake of excellent dripping from the top2 strain the soup and set over the fire1 about an hour before dinner1 and heat gradually4 ,the vegetables should be-- #b carrots4 #c turnips4 ,half a head of cabbage4 #a pint ,shaker corn1 soaked overnight4 #f stalks of celery4 #a quart of tomatoes4 #a large onion4 ,clean1 scrape1 and mince all these1 except the corn and tomatoes4 ,cut the carrot into dice and stew1 by itself1 in a little cold water4 ,boil the corn in enough water to cover it1 and add more hot water as it swells4 ,cover the minced vegetables with cold water1 and so soon as it boils1 turn it off1 and replenish with boiling1 from the kettle4 ,this will take away the rank taste from cabbage and onion4 ,when they are soft enough to pulp1 strain well1 but without pressing1 into the soup4 ,it is needless to add the vegetables1 as the strength is in the liquor4 ,boil up and skim the soup before putting in the boiled corn and the canned tomatoes1 which should be cut up small1 and the unripe parts removed4 ,boil fifteen minutes1 add the carrot1 season to taste1 and serve4,b ,,roast ,,turkey4 ,rinse out the turkey well with soda and water2 then with salt1 lastly with fair water4 ,stuff with a dressing made of bread-crumbs1 wet up with butter and water and seasoned to your taste4 ,stuff the craw and tie up the neck4 ,fill the body and sew up the vent4 ,i need hardly say that these strings are to be clipped and removed after the fowl is roasted4 ,tie the legs to the lower part of the body that they may not 8sprawl10 as the sinews shrink4 ,put into the dripping-pan1 pour a teacupful of boiling water over it1 and roast1 basting often1 allowing about ten minutes' time for every pound4 ,be careful not to have your oven too hot--especially during the first half-hour or so4 ,the turkey would1 otherwise1 be dry and blackened on the outside and raw within4 ,and remember how much of the perfection of roasting meats and poultry depends upon basting faithfully4 ,boil the giblets tender in a little water4 ,when the turkey is done1 set it where it will keep warm2 skim the gravy left in the pan2 add a little boiling water2 thicken slightly with browned flour2 boil up once and add the giblets minced fine4 ,season to taste2 give another boil1 and send to table in a gravy-boat4 ,,cranberry ,,sauce4 ,wash and pick over the cranberries2 put on to cook in a tin or porcelain vessel1 allowing a teacupful of water to each quart4 ,stew slowly1 stirring often until they are as thick as marmalade4 ,take from the fire in little over an hour1 if they have cooked steadily1 sweeten plentifully with white sugar1 and strain through coarse tarlatan1 or mosquito-net1 into a mould wet with cold water4 ,do this on ,saturday4 ,on ,sunday1 turn out into a glass dish4 ,,mashed ,,potatoes--,,browned4 ,having mashed them in the usual manner1 mound them smoothly upon a shallow earthenware dish and set them in a quick oven1 glazing them with butter as they color4 ,they should be of a light brown4 ,slip the mound from a coarser to a finer platter by the help of your cake-turner4 ,it is still better if you have one of the pretty 8enamelled0 bake-dishes lined with porcelain1 with silver stands for the table4 ,they are invaluable for puddings1 scallops1 etc4 ,,stewed ,,corn4 ,stew one quart of canned corn in its own liquor1 setting the vessel containing it in an outer1 of hot water4 ,should the corn be exceptionally dry1 add a little cold water4 ,when tender1 pour in enough milk to cover the corn1 bring to a boil1 and put in a tablespoonful of butter rolled in flour1 and salt to taste4 ,stew gently1 stirring well1 three or four minutes1 and turn into a deep dish4 ,keep the vessel containing the corn closely covered while it is cooking4 ,the steam facilitates the process and preserves the color of the corn4 ,,celery ,is the usual accompaniment of roast turkey4 ,prepare by selecting the blanched stalks1 scraping off the rust1 cutting off all but the youngest and tenderest tops1 and laying these in cold water to crisp until wanted for the table4 ,garnish your turkey with alternate light and dark green sprigs of celery4 ,,tropical ,,snow4 #h sweet oranges4 #a grated cocoanut4 #a glass of pale sherry4 #a cup of powdered sugar4 #e red bananas4 ,peel and cut the oranges into small pieces by dividing each lobe crosswise into thirds4 ,extract the seeds and put a layer of the fruit in the bottom of a glass dish4 ,pour a little wine upon it1 and strew with powdered sugar4 ,the cocoanut must have been prepared by removing the rind and throwing it into cold water for some time before grating it4 ,over the layer of oranges spread one of cocoanut2 cut the bananas into very thin1 round slices1 and lay these1 one deep1 upon the cocoanut4 ,repeat the order just given until your dish is full and the oranges and bananas used up4 ,the top layer must be of cocoanut1 heaped high1 sprinkled with powdered sugar and garnished about the base with slices of banana4 ,eat soon1 as the oranges toughen in the wine4 99 99 99 99 99 ,supplement this pretty1 but not substantial dessert by a salver of lady's-fingers1 and macaroons1 and a good cup of coffee4 ,second ,week4 ,monday4 ---- ,next ,day's ,soup4 ,turkey ,scallop4 ,panned ,oysters4 ,roast ,potatoes4 ,tomato ,sauce4 ---- ,floating ,island4 ,tea4 ---- ,,next ,,day',s ,,soup4 ,julienne soup1 like most other soups the base of which is meat1 is better when warmed over the second day4 ,set it over the fire where it will heat1 not too quickly1 almost to a boil4 ,it will not 8put back0 the business of the day twenty minutes1 and be a welcome addition to your dinner4 ,,turkey ,,scallop4 ,cut the meat from yesterday's turkey4 ,crack the carcass to pieces1 and put1 with bits of skin1 fat1 and gristle1 into a saucepan2 cover with cold water1 and set on to stew slowly into gravy4 ,chop the meat very fine2 strew the bottom of a greased bake-dish with crumbs1 and cover this with a thick stratum of minced turkey1 stuffing1 and tiny bits of butter4 ,pepper and salt1 and put on more crumbs1 then meat1 and so on4 ,stale bread is better for this scallop than cracker-dust4 ,having used up all your meat and reserved enough crumbs for a thick upper crust1 cover the dish and put aside in a cool place until your gravy is ready4 ,it is economy of time1 on ,monday1 to slip in such work as this between the many 8must be's0 of the season4 ,your scallop will be none the worse for waiting some hours before1 or after1 the gravy is added1 provided you keep it covered4 ,when the gravy has drawn all the substance from bones1 etc41 strain it and return to the saucepan with what was left in yesterday's gravy-boat1 having first skimmed the latter4 ,boil up1 thicken with browned flour wet up with cold water2 bring to another boil2 pour over the scallop1 saving a little to wet the top4 ,now comes your layer of fine bread-crumbs4 ,wet these with the gravy in a bowl1 season to taste1 beat to a soft paste with a couple of eggs and spread evenly over the scallop4 ,invert a plate over the bake-dish and set in the oven4 ,when1 at the end of half an hour or so1 the gravy bubbles up at the sides1 remove the cover and brown4 ,serve in the pudding-dish4 ,,panned ,,oysters4 ,a four-course dinner is hardly in order in most households on ,monday4 ,you can1 if you like1 and have an efficient table-waiter1 bring on oysters1 as usual1 between soup and meat4 ,but there will be no violation of the 8unities of the drama0 of a family dinner1 if you send around your oysters1 scallop1 and vegetables together4 #a quart of oysters4 ,some thin slices of toast4 ,butter1 salt1 and pepper4 ,have ready some 8patty pans0--the more nearly upright the sides the better4 ,cut stale bread in rounds to fit the bottoms of these4 ,toast1 and lay a piece in each4 ,wet with oyster liquor and put into each pan as many oysters as it will conveniently hold4 ,pepper and salt2 put a bit of butter upon each2 arrange all in a large dripping-pan2 invert another of the same size over it1 and bake eight minutes1 or until the oysters 8ruffle40 ,send hot to table in the pans4 ,you can toast the bread at breakfast-time if you choose4 ,the oysters can go into the oven when the soup is poured out1 and be in good season on the table4 ,by this arrangement they will not interfere with the other 8baked meats40 ,panned oysters are always popular1 and there is no more simple manner of cooking this favorite shell-fish4 ,,roast ,,potatoes4 ,choose large1 fair potatoes1 wash and wipe1 and bake until soft to the grasp4 ,three-quarters of an hour should suffice4 ,take out1 before the oysters go in2 wipe off dust and ashes1 and serve in a heated napkin4 ,this will keep them hot a long time1 yet prevent them from 8sweating40 ,,tomato ,,sauce4 ,open a can of tomatoes at least one hour before it is to be used1 and empty into an earthenware basin1 that no close or metallic taste may linger about them4 ,cook in tin or porcelain4 ,stew half an hour1 gently2 add salt1 pepper1 a teaspoonful of sugar1 and three of butter1 a handful of dry bread-crumbs--or1 if you have any stewed corn left from yesterday1 use that instead of bread4 ,cook ten minutes longer1 and turn out4 ,,floating ,,island4 #a quart of milk4 #d eggs1 whites and yolks beaten separately4 #d tablespoonfuls 7great ones7 of sugar4 #b teaspoonfuls extract of bitter almond or vanilla4 7,,colgate',s extracts are the best in market1 and do not spoil within a few days after they are uncorked1 as the manner of some is47 cup of currant jelly4 ,heat the milk to scalding1 but not boiling4 ,beat the yolks1 stir into them the sugar1 and pour upon them1 gradually and mixing well1 a cupful of the hot milk4 ,return to the saucepan and boil until it begins to thicken4 ,you can do this while breakfast is cooking1 before the ,moloch clothes-boiler goes on4 ,when cool1 flavor and pour into a glass dish4 ,heap upon the top a mringue of the whites whipped until you can cut it1 into which you have beaten the jelly1 a teaspoonful at a time4 ,,tea4 8,a comfortable cup of tea0 never comes amiss to a fagged housewife1 be it served at breakfast1 luncheon1 or dinner4 ,the best way to insure its goodness--that is1 that it be strong1 hot and fresh--is to have your own tea-urn or kettle on the table1 with a spirit-lamp burning under it4 ,scald the tea-pot1 put in the tea2 cover with boiling water2 put a 8cosey0 or a thick napkin about it1 and let it stand five minutes before filling with more boiling water4 ,wait a minute longer and pour out4 ,second ,week4 ,tuesday4 ---- ,mutton ,soup with ,tapioca4 ,salmon ,pudding4 ,beefsteak4 ,potatoes la ,lyonnaise4 ,macaroni with ,cheese4 ---- ,susie's ,bread ,pudding4 ---- ,,mutton ,,soup ,,with ,,tapioca4 #c lbs4 perfectly lean mutton4 ,the scrag makes good soup and costs little4 #b or #c lbs4 of bones1 well pounded4 #a onion4 #b turnips4 #b carrots4 #b stalks of celery4 ,a few sprigs of parsley4 ,if you have any tomatoes left from yesterday1 add them4 #d tablespoonfuls of pearl or granulated tapioca 7not heaping spoonfuls74 #d quarts of water4 ,put on the meat1 cut in small pieces1 with the bones1 in two quarts of cold water4 ,heat very slowly1 and when it boils pour in two quarts of hot water from the kettle4 ,chop the vegetables2 cover with cold water4 ,so soon as they begin to simmer1 throw off the first water1 replenishing with hot1 and stew until they are boiled to pieces4 ,the meat should cook steadily1 never fast1 five hours1 keeping the pot-lid on4 ,strain into a great bowl2 let it cool to throw the fat to the surface2 skim and return to the fire4 ,season with pepper and salt1 boil up1 take off the scum2 add the vegetables with their liquor4 ,heat together ten minutes1 strain again1 and bring to a slow boil before the tapioca goes in4 ,this should have been soaked one hour in cold water1 then cooked in the same within another vessel of boiling water until each grain is clear4 ,it is necessary to stir up often from the bottom while cooking4 ,stir gradually into the soup until the tapioca is dissolved4 ,send around grated cheese with this soup4 ,,salmon ,,pudding4 #a can preserved salmon4 #c eggs4 #d tablespoonfuls melted butter4 cup fine bread-crumbs4 ,pepper1 salt1 and minced parsley4 ,mince the fish1 draining off the liquor for the sauce4 ,rub in the butter until thoroughly incorporated4 ,work in the crumbs1 the seasoning1 at last the beaten eggs4 ,put into a buttered pudding-mould1 set in a dripping-pan full of hot water4 ,cover the mould1 and steam in the oven1 keeping the water in the pan at a fast boil1 filling up as it evaporates1 for one hour4 ,set it in cold water one minute when you have taken it from the oven4 ,this will make it shrink from the sides and turn out easily upon a flat dish4 ,,sauce ,,for ,,the ,,above4 #a cupful of milk heated to a boil and thickened with a tablespoonful of corn-starch1 previously wet up with cold water4 ,the liquor from the salmon4 #a great spoonful of butter4 #a raw egg1 beaten light4 ,juice of half a lemon4 ,mace and cayenne pepper to taste4 ,put the egg into the thickened milk when you have stirred in the butter and liquor2 take from the fire1 season1 and let it stand in hot water three minutes1 covered4 ,lastly1 put in the lemon-juice and turn out immediately4 ,pour it all over and about the pudding4 ,cut the latter into slices when helping it out4 ,,beefsteak4 ,first of all1 let me recommend the plan of broiling a steak under1 instead of over the grate4 ,i have found so many and manifest advantages in the former method that ,i have had a gridiron made to fit beneath my range4 ,wipe the steak dry1 and broil upon a buttered gridiron1 turning frequently1 whenever it begins to drip4 ,when done1 which should be in twelve minutes1 if your fire is clear and strong1 lay upon a hot dish--a chafing-dish is best--season with pepper and salt 7not until then71 and butter very liberally4 ,put over it a hot cover1 and wait five minutes before sending to table1 to draw the juices to the surface and allow the seasoning to penetrate the steak4 ,,potatoes ,,la ,,lyonnaise4 ,parboil a dozen potatoes at breakfast-time1 and set aside1 when you have peeled them1 as they should get perfectly cold4 ,when you are ready to cook them1 heat some butter1 or good dripping1 in a frying-pan2 fry in it one small onion1 chopped fine1 until it begins to change color--say about one minute4 ,then put in the potatoes1 cut into dice1 not too thick or broad4 ,stir well and cook five minutes1 taking care the potatoes do not break to pieces4 ,they must not brown4 ,put in some minced parsley just before taking them up4 ,drain dry by shaking in a heated colander4 ,serve very hot4 ,,macaroni ,,with ,,cheese4 ,cook half a pound of pipe macaroni1 broken into inch lengths1 in boiling water until tender4 ,drain this off1 and substitute a cupful of cold milk4 ,when the macaroni has again come to a boil1 season with pepper and salt and stir in a great spoonful of butter2 lastly1 two tablespoonfuls of dry1 grated cheese4 ,turn into a deep dish1 strew more cheese thickly over it1 and it is ready for use4 ,,susie',s ,,bread ,,pudding4 #a quart of milk4 #d eggs4 #c cups very fine1 dry bread-crumbs4 #a tablespoonful of melted butter4 #a teacupful white sugar4 ,juice and half the grated peel of a lemon4 ,rub butter and sugar together4 ,beat the yolks of the four eggs and the white of one very light2 mix the butter and sugar with these4 ,soak the crumbs in the milk1 and beat in with the other ingredients1 hard and fast4 ,add the lemon last4 ,bake in a buttered dish4 ,when nearly done and fully 8set10 even in the middle1 spread with a mringue made of the reserved whites1 beaten stiff with a little sugar4 ,it is good eaten warm--not really hot--or cold1 especially if a little cream be poured over each saucerful4 ,second ,week4 ,wednesday4 ---- ,bean ,soup4 ,fillet of ,veal1 ,stuffed4 ,baked ,corn4 ,potato ,cakes4 ,canned ,string-,beans4 ---- ,baked ,apple ,dumplings4 ,brandy ,sauce4 ---- ,,bean ,,soup4 ,soak a quart of dried beans all night in soft water4 ,throw this off next morning1 and cover the beans for two hours in water a little more than lukewarm4 ,put over the fire with five quarts of cold water1 and one pound of salt pork4 ,a bone of veal or beef may be added1 if you have it4 ,boil slowly for at least four hours2 shred into it a small onion1 four stalks of celery1 pepper--the pork may salt it sufficiently--simmer half an hour longer1 rub through a colander until only husks and fibres remain1 and send to table4 ,pass sliced lemon with it4 ,,fillet ,,of ,,veal--,,stuffed4 ,make ready a force-meat of bread-crumbs1 chopped thyme and parsley2 pepper1 salt1 and a pinch of nutmeg2 a little dripping for shortening2 moisten with warm water and bind with a raw egg4 ,if your butcher has not 8put up0 the fillet1 remove the bone1 pin the meat into a round with skewers2 then bind firmly with a strip of muslin passed two or three times about it4 ,fill the cavity left by the bone with dressing1 and thrust the same between the folds of the meat1 besides making cuts with a sharp knife to receive more4 ,tuck in a strip of fat pork here and there4 ,baste three times with salt and water while roasting1 afterwards with its own gravy4 ,at last1 dredge once with flour and baste with butter4 ,cut the bands1 draw out the skewers carefully1 and serve4 ,,baked ,,corn4 ,to one can of corn allow a pint of milk 7more if the corn be dry71 three eggs1 two tablespoonfuls of melted butter1 one of white sugar1 pepper and salt to taste4 ,beat the eggs very light1 rub butter and sugar together and stir in hard2 next1 the corn and seasoning2 finally1 the milk4 ,beat hard1 and bake in a buttered dish for half an hour1 covered4 ,then brown by lifting the top4 ,send up in the bake-dish4 ,,potato ,,cakes4 ,boil and mash the potatoes1 working in salt and butter and an egg or two--beaten light4 ,let them get cold2 make into cakes of size and shape to suit yourself2 roll in raw egg1 then in flour1 or cracker-dust1 and fry quickly in hot dripping4 ,take each up as soon as it is done1 and drain with a wire spoon1 before laying upon a hot dish4 ,,canned ,,string-,,beans4 ,cook in their own liquor half an hour1 or until very tender4 ,first1 however1 cut them into neat lengths4 ,the comeliness of the dish depends upon this4 ,when almost done1 stir in a tablespoonful of butter1 with salt and pepper4 ,simmer ten minutes longer1 and serve by draining off the liquid and heaping the beans upon a hot dish1 with a bit of butter on the top4 ,if the can does not contain liquor enough to cover the beans1 add a little cold water in cooking them4 ,,baked ,,apple ,,dumplings4 #a quart prepared flour4 #a tablespoonful of butter and the same of lard4 #a pint of milk4 #a saltspoonful of salt4 ,some ripe apples4 ,chop the shortening into the flour when you have sifted and salted the latter4 ,wet up with milk and roll out quickly in a sheet less than half an inch thick4 ,cut into squares2 lay in the centre of each a tart1 juicy apple1 pared and cored4 ,bring the corners of the square together and pinch to join them neatly4 ,lay in a baking-pan1 the joined edges downward1 and bake to a fine brown4 ,when done1 brush over with butter and shut the oven door for a minute more to glaze them4 ,sift powdered sugar over them1 and eat hot4 ,these are more wholesome and more easily prepared than boiled dumplings4 ,eat with sweet sauce4 ,,brandy ,,sauce4 #b cups of powdered sugar4 cup of butter4 #a wineglass of brandy4 ,that from brandied peaches--the liqueur1 if you have it4 #a teaspoonful mixed cinnamon and mace4 ,warm the butter slightly1 work in the sugar until they form a rich cream1 when add brandy and spice4 ,beat hard2 shape by putting into a mould made very wet with cold water1 and set in a cool place to harden4 ,should it not turn out readily by shaking gently1 dip for a second in hot water4 ,second ,week4 ,thursday4 ---- ,veal and ,sago ,soup4 ,jugged ,rabbit4 ,scalloped ,potatoes4 ,sweet ,potatoes1 ,fried4 ,minced ,celery with ,egg ,dressing4 ---- ,macaroni and ,almond ,pudding4 ---- ,,veal ,,and ,,sago ,,soup4 #c lbs4 veal4 lb4 pearl sago4 #c quarts of water4 #d eggs4 #a pint of milk4 ,cut the meat into bits2 put on with the water and boil very slowly1 with the pot-lid laid on loosely1 four hours1 until the meat is in rags4 ,strain through coarse net1 or a wire soup-strainer 7which you ought to possess71 season with pepper and salt1 and return to the kettle when you have scalded it out4 ,meanwhile1 the sago should have been washed and soaked in lukewarm water1 for an hour4 ,stir it into the broth and let them simmer1 stirring often1 half an hour4 ,heat the milk scalding hot in another vessel1 beat the yolks of the eggs light1 reserving the whites for your pudding2 pour gradually over these a cupful of the hot milk1 and stir carefully into the soup with all the milk4 ,taste1 to see if it needs more seasoning2 add a little chopped parsley1 if you like2 let it almost boil and pour into the tureen4 ,it should be about as thick as boiled custard4 ,should the sago thicken it too much1 add boiling water4 ,a relishful and wholesome soup4 ,,jugged ,,rabbit4 #a full-grown but tender rabbit or hare4 lb4 corned ham4 #a cup of good gravy1 saved from yesterday's roast4 ,dripping for frying4 #a onion1 sliced4 ,juice of #a lemon4 #a tablespoonful currant jelly4 ,parsley1 pepper and salt1 and browned flour4 ,joint the rabbit1 and lay for an hour in salted water4 ,wipe dry and fry in the dripping1 with the onion1 until brown4 ,put in the bottom of a tin pail1 or farina-kettle1 a layer of salt pork cut into strips2 upon this one of rabbit4 ,sprinkle with pepper and a little salt4 ,scatter fried onion over the rabbit and proceed in this order until your meat is used up4 ,pour in the gravy2 cover the vessel1 and set it in another of cold water4 ,bring gradually to a boil and stew steadily one hour1 or until tender4 ,arrange the meat upon a dish2 strain the gravy1 thicken with browned flour wet up with cold water2 boil up once2 stir in the jelly and lemon-juice1 heat to boiling1 and pour over the rabbit4 ,if you have no gravy1 use a little butter and water instead4 ,,scalloped ,,potatoes4 #c cups mashed potato4 #c tablespoonfuls of milk4 #c hard-boiled eggs4 #b tablespoonfuls of butter4 #a handful very dry bread-crumbs4 ,salt4 ,work butter1 milk1 and salt into the hot mashed potatoes4 ,put a layer in the bottom of a pudding-dish well greased2 cover this with thin slices of egg2 salt and pepper2 another stratum of potato1 and so on1 until the dish is full4 ,strew bread-crumbs thickly over the uppermost layer of potatoes4 ,stick bits of butter over this and bake1 covered1 until hot throughout2 then brown quickly4 ,send up in the pudding-dish4 ,a simple and nice side-dish4 ,,sweet ,,potatoes--,,fried4 ,boil1 peel1 and when cold1 slice the potatoes neatly4 ,fry in good dripping until they are of a light brown4 ,drain from the fat and eat hot4 ,,minced ,,celery ,,with ,,egg ,,dressing4 ,scrape and wash the celery and cut into half-inch lengths1 having first crisped it in cold water4 ,rub the yolks of two hard-boiled eggs to a paste with a tablespoonful of oil2 add salt1 pepper1 a little powdered sugar1 vinegar to make the mixture liquid1 and pour over the celery4 ,serve in a salad-bowl and eat at once1 lest the celery should toughen in the vinegar4 ,,macaroni ,,and ,,almond ,,pudding4 lb4 macaroni4 #c pints of milk4 #a cup of white sugar4 #b tablespoonfuls of butter4 #e eggs4 lb4 sweet almonds1 blanched and chopped4 ,rose-water and bitter almond flavoring4 ,a little salt and nutmeg4 ,simmer the macaroni half an hour in a pint of the milk4 ,when tender1 but not broken1 put in butter and salt4 ,take the saucepan from the fire and turn out the contents to cool while you make a custard of the rest of the milk1 the eggs and sugar4 ,add the latter to the scalding milk1 but do not boil the custard4 ,chop the almonds when you have blanched them1 i4 e41 taken off the skins with boiling water4 ,as you chop1 put in a few drops of rose-water from time to time1 to prevent oiling4 ,when the macaroni is almost cold1 mix it with the custard1 breaking it as little as may be4 ,season1 and last of all1 stir in the chopped almonds4 ,bake in a well-buttered pudding-dish4 ,spread with the mringue made from the whites of the eggs reserved from the soup4 ,eat warm with powdered sugar and cinnamon4 ,second ,week4 ,friday4 ---- ,fish ,chowder4 ,fricasseed ,chicken1 ,white4 ,potatoes l',italienne4 ,tomatoes ,stewed with ,onion4 ,cheese ,fondu4 ---- ,sponge ,gingerbread4 ,chocolate4 ---- ,,fish ,,chowder4 #c lbs4 of cod1 cut into strips an inch thick and four inches long1 and freed from bone so far as is possible without breaking the fish4 #a pint of oysters4 #b large onions cut into thin slices4 ,about lb4 ,boston crackers1 split1 and buttered thickly4 ,pepper and salt4 #a cup of milk4 ,parsley4 ,cover the bottom of your soup-kettle with the fish2 pepper and salt2 strew with sliced onion1 and this with the split crackers1 buttered sides down4 ,follow this order until your ingredients are all in the pot1 and cover them with cold water4 ,stew gently for an hour1 keeping the water at the original level by replenishing from the tea-kettle4 ,by this time the fish should be thoroughly done1 if it has cooked steadily4 ,take it up with a perforated skimmer1 and cover in the tureen to keep hot1 while you strain the chowder to get out the bones1 returning the crackers with the liquor to the soup-kettle1 when you have rinsed it out4 ,thicken with two teaspoonfuls of corn-starch wet up in a cup of milk1 and when this has boiled1 add the oysters1 cut small1 two great spoonfuls of butter1 and a little chopped parsley4 ,stew for three minutes1 pour slowly over the fish in the tureen4 ,send sliced lemon around with it4 ,this is a most palatable chowder when properly prepared4 ,you can use fewer crackers1 if you dislike a thick soup4 ,,fricasseed ,,chicken--,,white4 ,one pair of full-grown fowls4 lb4 salt pork cut into strips4 #b eggs4 #a cupful of milk4 #b tablespoonfuls of flour and the same of butter4 #a onion4 ,parsley1 pepper and salt4 ,joint the fowls neatly1 and cut the back1 neck1 and breast apart from each other1 the latter into two pieces4 ,lay them in salt water for half an hour4 ,put them into a pot with enough cold water to cover them1 and the pork cut into thin strips4 ,cover and heat very slowly4 ,stew constantly1 but never fast1 for one hour after it comes to a boil1 or until the chickens are tender4 ,the time will depend upon their age4 ,if they are tough1 put them on early and cook all the more slowly4 ,add now the onion1 parsley1 and pepper1 with salt1 if needed4 ,heat again1 and stir in the flour wet up in the cup of milk4 ,beat the eggs and pour upon them a cupful of hot gravy2 mix well1 and put back into the soup with the butter4 ,just as the stew begins to simmer again1 remove from the fire4 ,take out and pile the chicken upon a dish2 then pour the gravy over all4 ,,potatoes ,l',,italienne4 ,instead of mashing the potatoes with a beetle or spoon1 whip them up light with a silver fork4 ,when they are fine and mealy1 beat in a few spoonfuls of milk1 a tablespoonful of butter1 the yolks of two eggs1 pepper and salt4 ,whip into a creamy heap before adding1 with a few dexterous strokes1 the stiffly-frothed whites4 ,pile roughly up on a buttered pie-dish2 brown quickly in the oven1 and transfer1 with the help of a cake-turner1 to a flat dish4 ,make a rather too abundant dish1 according to this receipt1 as the residue will be found useful in to-morrow's bill of fare4 ,,tomatoes ,,stewed ,,with ,,onion4 ,stew in the usual manner1 adding a small onion minced fine4 ,when they have cooked half an hour1 season with pepper1 salt1 a little sugar1 and a good spoonful of butter4 ,simmer ten minutes more1 uncovered1 and turn out4 ,,cheese ,,fondu4 #a cup of bread-crumbs1 dry and fine4 #b scant cups of fresh milk4 lb4 dry1 rich cheese1 grated4 #c eggs1 whipped light4 #a tablespoonful of melted butter4 ,pepper and salt4 ,a pinch of soda1 dissolved in hot water4 ,soak the crumbs in the milk2 beat in the eggs1 the butter1 seasoning--lastly1 the cheese4 ,pour into a neat pudding-dish1 strew dry bread-crumbs over the top1 and bake in a quick oven until delicately browned4 ,serve in the pudding-dish1 and at once1 as it falls in cooling4 ,very good6 ,,sponge ,,gingerbread4 #e cups of flour1 dried and sifted4 ,measure after sifting4 #a cup of molasses4 #b tablespoonfuls of butter4 #a cup of sugar4 #a rather larger cup of sour1 or buttermilk4 #b teaspoonfuls of saleratus 7not soda71 dissolved in hot water4 #b teaspoonfuls ginger4 #a teaspoonful of cinnamon4 ,mix molasses1 sugar1 butter1 and spice together4 ,warm slightly1 and beat hard for five minutes4 ,add the milk1 then the soda1 lastly the flour4 ,beat three minutes1 and bake in a broad1 shallow pan4 ,take heed that it does not burn4 ,eat warm4 ,,chocolate4 #f tablespoonfuls of chocolate to each pint of boiling water4 ,as much milk as you have chocolate4 ,sweeten to taste4 ,rub the chocolate smooth in a little cold water1 and stir into the hot4 ,boil twenty minutes2 put in the milk1 and boil five minutes more1 stirring often4 ,sweeten at pleasure1 while boiling1 or in the cups4 ,send around with the warm gingerbread and some slices of mild cheese4 ,you will not regret not having prepared a more pretentious dessert4 ,second ,week4 ,saturday4 ---- ,clear ,gravy ,soup4 ,oyster ,salad4 ,calf's ,liver la ,mode4 ,salsify ,fritters4 ,potatoes la ,duchesse4 ---- ,corn-meal ,fruit ,pudding4 ---- ,,clear ,,gravy ,,soup4 #e lbs4 lean beef1 the coarser parts1 of course4 ,some bones4 #b slices of lean corned ham4 #b carrots4 #b turnips4 #f stalks of celery4 package ,coxe's gelatine4 ,pepper and salt4 ,a bunch of sweet herbs4 ,dripping4 #e quarts of cold water4 ,cut the meat into dice and slice the onions4 ,fry the latter brown in some good dripping4 ,take them out1 and fry the meat in the same fat1 turning often1 until it has a thick brown coat4 ,put it1 drained from the fat1 into the soup-kettle1 with two quarts of cold water1 and set where it will come to a boil in about an hour4 ,the bones should also be fried1 and put into the pot with the meat4 ,when these fairly boil1 skim1 add three quarts of cold water1 and stew gently four hours4 ,if you dine early1 the soup should go on before breakfast4 ,put herbs and vegetables1 including the fried onions1 all chopped up1 into a saucepan1 with enough cold water to cover them1 and boil to pieces4 ,strain the soup half an hour before dinner2 season1 return to the pot2 boil and skim4 ,strain the vegetable liquor into it1 without squeezing or rubbing4 ,boil up once more1 skim well1 and put in the gelatine1 which should have soaked one hour in a little cold water4 ,simmer five minutes and pour out4 ,the soup should be of a clear1 light brown4 ,should the color not suit you1 burn a tablespoonful of sugar in a tin cup1 add three or four spoonfuls of boiling water1 stir until you get a deep color1 and turn off the water into the soup4 ,it will not injure the flavor4 ,please never lose sight of the cardinal principle that all the essence1 strength1 and taste should be extracted from meat1 vegetables1 etc41 in soup-making1 and that the soup which boils fast is lost4 ,take plenty of time1 and cast an eye into the kitchen from hour to hour until you have educated your cook up to a glimmering appreciation of this law of enlightened cookery4 ,,oyster ,,salad4 #a quart of oysters1 cut1 not chopped1 into small pieces4 #a bunch of celery1 also cut small4 #a tablespoonful best oil4 #a small spoonful of salt1 and the same of pepper1 likewise of mustard 7made74 cup cider vinegar4 ,saltspoonful of powdered sugar4 ,drain the liquor from the oysters and cut them up4 ,add the minced celery4 ,prepare the seasoning1 putting in the vinegar last1 and pour the mixture over the celery and oysters4 ,toss up well with a silver fork4 ,do this just before dinner1 as the salad will be injured by lying long in the dressing4 ,,calf',s ,,liver ,,la ,,mode4 #a calf's liver4 lb4 fat salt pork4 #b tablespoonfuls of butter1 or dripping4 #b small onions4 #a tablespoonful chopped parsley and marjoram4 #b tablespoonfuls of vinegar4 #a teaspoonful mixed cloves1 mace1 and allspice4 #a tablespoonful ,worcestershire sauce4 ,pepper and salt to taste4 ,wash the liver thoroughly1 and soak half an hour in salted water4 ,wipe1 make incisions about an inch apart1 and lard with strips of pork1 projecting slightly on each side4 ,fry the onions and herbs in the dripping4 ,take them out1 put in the liver1 and fry both sides to a light brown4 ,turn all into a saucepan1 with the vinegar and water to cover the liver--barely4 ,cover closely1 and stew gently an hour and a half4 ,lay the liver on a hot dish1 strain the gravy1 return to the fire1 thicken with a tablespoonful of browned flour1 put in the sauce and spice2 boil up and pour some of it over the liver1 the rest into a gravy-boat4 ,what is left from dinner will be nice for luncheon or tea1 cut horizontally in thin slices4 ,,salsify ,,fritters4 #a bunch salsify4 #b eggs4 cup milk4 ,flour for thin batter4 ,lard1 or dripping4 ,salt to taste4 ,scrape and grate the roots1 and stir into a batter made of the beaten eggs1 the milk1 and flour4 ,grate the salsify directly into this1 that it may not blacken by exposure to the air4 ,salt1 and drop a spoonful into the boiling fat to see if it is of the right consistency4 ,as fast as you fry the fritters1 throw into a hot colander to drain4 ,one great spoonful of batter should make a fritter4 ,,potatoes ,,la ,,duchesse4 ,cut the remnants of yesterday's potatoes l',italienne into rounds with a cake-cutter1 dipped in cold water4 ,set like biscuits1 but not so near as to touch one another1 in a greased pan1 and bake quickly1 brushing top and sides with beaten egg when they begin to brown4 ,serve upon a heated napkin folded flat1 on a platter4 ,,corn-,,meal ,,fruit ,,pudding4 #a heaping cup white ,indian meal4 #c pints of milk4 #a cup of flour4 #d beaten eggs4 #a cup of white sugar4 #b tablespoonfuls of melted butter4 lb4 of raisins1 seeded and cut in two4 #a teaspoonful of salt1 and same of mixed mace and cinnamon4 #a teaspoonful of soda1 and two teaspoonfuls of cream of tartar1 sifted twice with the flour4 ,scald a pint of milk and wet up the meal with it1 stirring well4 ,while it is cooling1 add the flour1 wet into batter with a pint of cold milk4 ,heat the remaining pint1 and when scalding1 add sugar and eggs4 ,beat this gradually1 hard and long1 into the cooled paste4 ,when well mixed1 put in butter1 spice1 and the fruit dredged with flour4 ,beat fast and deep for two minutes4 ,bake in a buttered dish1 in a tolerably brisk oven4 ,cover with paper as it browns4 ,it ought to be done in three-quarters of an hour4 ,eat hot1 with butter and sugar4 ,third ,week4 ,sunday4 ---- ,tomato ,soup4 ,roast ,beef1 with ,yorkshire ,pudding4 ,macaroni al ,napolitano4 ,potatoes au naturel4 ,french ,beans1 ,saut4 ,apple ,sauce4 ,made ,mustard4 ---- ,narcissus ,blanc-mange4 ,coffee4 ---- ,,tomato ,,soup4 ,stew one can of tomatoes half an hour2 strain and rub through a colander into the soup left from yesterday4 ,heat to a slow boil1 and simmer together ten minutes before serving4 ,,roast ,,beef1 ,,with ,,yorkshire ,,pudding4 ,have your meat ready for roasting on ,saturday1 always4 ,roast upon a grating or several clean sticks 7not pine7 laid over the dripping-pan4 ,dash a cup of boiling water over the beef when it goes into the oven2 baste often1 and see that the fat does not scorch4 ,about three-quarters of an hour before it is done1 mix the pudding4 ,,yorkshire ,,pudding4 #a pint of milk4 #d eggs1 whites and yolks beaten separately4 #b cups of flour--prepared flour is best4 #a teaspoonful of salt4 ,use less flour if the batter grows too stiff4 ,mix quickly2 pour off the fat from the top of the gravy in the dripping-pan1 leaving just enough to prevent the pudding from sticking to the bottom4 ,pour in the batter and continue to roast the beef1 letting the dripping fall upon the pudding below4 ,the oven should be brisk by this time4 ,baste the meat with the gravy you have taken out to make room for the batter4 ,in serving1 cut the pudding into squares and lay about the meat in the dish4 ,it is very delicious4 ,,macaroni ,,al ,,napolitano4 lb4 of macaroni4 #b nice sweetbreads4 #a small onion1 minced4 ,parsley1 pepper1 and salt4 #b tablespoonfuls of butter4 ,wash the sweetbreads2 lay in salted water fifteen minutes1 and stew with the onion1 in a pint of cold water1 a little salt1 until done1 as may be seen by cutting into the thickest part4 ,wash the macaroni when you have broken it into small bits1 and cook gently until tender1 but not to breaking1 in the hot broth from which you have taken the sweetbreads and strained the onion4 ,stew in a farina-kettle or tin saucepan set in hot water4 ,chop the sweetbreads2 stir the butter into the macaroni1 which should have absorbed all the broth2 then the minced sweetbreads4 ,season with parsley1 pepper1 and salt2 cover closely and leave in the hot water1 but not over the fire1 five minutes before turning into a deep dish4 ,,potatoes ,,au ,,naturel ,are1 with all their high-sounding name1 only the homely vegetables boiled in their skins4 ,put on in cold water1 bring to a slow boil1 and increase the heat until a fork will pierce the largest4 ,throw in salt2 turn off every drop of the water2 set back on the range1 without the cover1 for two minutes to dry1 peel1 and send to table in a napkin4 ,,french ,,beans1 ,,saut4 ,open a can of ,french or 8string0 beans2 cut into inch lengths and boil in the can liquor1 adding a little cold water1 if needed1 for twenty minutes4 ,drain1 return to the saucepan with two tablespoonfuls of butter and a little salt and pepper4 ,toss constantly with a fork until they are hissing hot1 but not until they scorch4 ,serve in a hot vegetable dish4 ,,apple ,,sauce4 ,pare1 core1 and slice tart apples1 and stew in water enough to cover them until they break to pieces4 ,beat to a pulp with a good lump of butter and plenty of sugar4 ,eat cold4 ,make enough for several meals1 as it will keep a week at this season4 ,,made ,,mustard4 #d tablespoonfuls ,english mustard4 #b teaspoonfuls of salt4 ,the same quantity of salad oil and white sugar4 #a teaspoonful of pepper4 ,vinegar to make a smooth paste--that from celery1 or onion pickle1 if you have it4 ,rub mustard1 oil1 sugar1 pepper1 and salt together2 wet1 by degrees1 with vinegar1 beating very hard at the last1 when the proper consistency has been gained4 ,this is far superior to mustard as usually mixed for the table4 ,,narcissus ,,blanc-,,mange4 #a quart of milk4 #a package of ,cooper's gelatine1 soaked in two cups of cold water4 ,yolks of #d eggs1 beaten light4 #b cups of white sugar4 ,vanilla and rose-water for flavoring4 ,less than #b cups of rich cream4 ,heat the milk to scalding2 stir in gelatine and sugar4 ,when these are dissolved1 take out a cupful and pour1 by degrees1 over the beaten yolks4 ,return to the saucepan and stir together over the fire for two minutes after the boiling point is reached4 ,take from the range1 flavor with rose-water1 and pour into a mould with a cylinder in the centre1 previously wet with cold water4 ,next day1 turn out upon a dish with a broad bottom1 and fill the hollow in the middle with the cream1 whipped light with a little powdered sugar and flavored with vanilla4 ,pile more whipped cream about the base4 ,send your coffee around after the blanc-mange has been eaten4 ,a spoonful of whipped cream1 without the vanilla1 will give a touch of elegance to the beverage4 ,let this happy thought come to you while you are preparing the cream1 and before the flavoring goes in4 ,third ,week4 ,monday4 ---- ,variety ,soup4 ,beef ,pudding4 ,scored ,potatoes4 ,canned ,peas4 ,mixed ,pickles4 ---- ,apple ,mringue4 ,crackers and ,cheese4 ---- ,,variety ,,soup4 ,chop a quarter of a small cabbage1 a turnip1 and some sweet herbs2 cover with cold water1 and heat to boiling4 ,throw off the first water1 and add a quart more of cold4 ,put in the roast-beef bones1 after you have cut off the meat1 with a slice or two1 or bone1 of ham4 ,stew all two hours at the back of the range4 ,half an hour before dinner1 warm up what was left from ,sunday's soup4 ,strain the hot liquor in which your cabbage1 etc41 have boiled1 into this4 ,pick out bits of bones and meat from the colander1 mashing the vegetables as little as possible2 put these into the soup1 with any macaroni or beans you may have left over2 season to your liking2 simmer for ten minutes2 thicken with a tablespoonful of corn-starch1 and pour out4 ,this will not be a 8show-soup10 but it will be savory and nutritious4 ,,beef ,,pudding4 #a pint of milk4 #c eggs4 ,a cupful of prepared flour4 ,a little salt4 #a tablespoonful of melted butter4 ,cut the meat from yesterday's roast into neat pieces2 lay them in the bottom of a buttered pudding-dish1 season well1 and pour a few spoonfuls of cold gravy over them1 letting it soak into the meat while you prepare a batter according to the above directions1 taking care not to get it too stiff4 ,pour over the meat and bake in a quick oven4 ,eat hot4 ,,scored ,,potatoes4 ,mash in the usual way1 mixing rather soft2 heap and round upon a greased pie-plate2 score deeply in triangles with the back of a carving or butcher's knife2 brown in the oven1 and slip carefully to another dish4 ,,canned ,,peas4 ,open a can of peas an hour before cooking them1 that there may be no musty1 airless taste about them1 and turn into a bowl4 ,when ready for them put on in a farina-kettle--or one saucepan within another--of hot water4 ,if dry1 add cold water to cover them1 and stew about twenty-five minutes4 ,drain1 stir in a generous lump of butter2 pepper and salt4 ,,apple ,m,,ringue4 ,butter a neat pudding-dish1 and nearly fill it with apple sauce4 ,cover and leave in the oven until it is smoking hot4 ,draw to the oven door and spread with a mringue made of the whites of three eggs1 whipped stiff with a little powdered sugar4 7,your pudding will be much nicer1 by the way1 if you have beaten the yolks into the stewed apple before putting it into the dish47 ,shut the oven door long enough to brown the mringue very lightly4 ,eat nearly or quite cold1 with sugar and cream4 ,send around crackers and cheese as an accompaniment4 ,third ,week4 ,tuesday4 ---- ,celery ,soup4 ,veal ,cutlets with ,ham4 ,cauliflower with ,cream ,sauce4 ,stewed ,potatoes4 ,mixed ,pickles4 ---- ,jam ,pudding4 ,tea1 and ,albert ,biscuits4 ---- ,,celery ,,soup4 #c lbs4 of veal1 and some bones of the same4 #b onions4 #b bunches of celery1 using the white parts only4 #c quarts of cold water4 #a pint of fresh milk4 #b dessertspoonfuls of corn-starch4 ,pepper and salt4 #b tablespoonfuls of butter4 ,some fried bread4 ,cut the veal up small1 crack the bones1 and put on in cold water4 ,boil slowly four hours1 replenishing with boiling water should the broth sink to less than two-thirds of the original quantity4 ,strain1 pressing all the strength out of the meat4 ,cut the celery into bits1 and stew in the broth1 with the minced onions1 until so soft that you can rub through a colander4 ,strain a second time1 and return the soup1 with the pulped celery1 to the fire4 ,season1 and thicken with the corn-starch wet up in the pint of milk4 ,stir until it boils1 and lastly1 put in1 carefully1 the butter1 after which take from the range4 ,have ready a double handful of fried bread in the tureen1 and pour the soup upon it4 ,,veal ,,cutlets ,,and ,,ham4 #b lbs4 of veal cutlets1 neatly trimmed1 and the same of sliced ham4 ,yolks of #b eggs4 ,bread- or cracker-crumbs4 ,dripping for frying4 ,divide each cutlet into pieces about two inches wide by three inches long1 and cut the ham into slices of corresponding size4 ,dip in the egg1 then roll in the bread-crumbs1 and fry--the ham first1 afterwards the veal1 until nicely browned on both sides4 ,sprinkle salt upon the veal cutlets4 ,arrange upon the dish in alternate slices of veal and ham1 overlapping one another4 ,anoint the ham with butter mixed with a little mustard2 the veal with butter melted up with a spoonful of tart jelly4 ,,cauliflower ,,with ,,cream ,,sauce4 ,boil your cauliflower1 when you have washed and trimmed it1 and tied it up in coarse net or tarletan4 ,cook in boiling water slightly salted1 keeping the stalk end uppermost4 ,prepare1 in another saucepan1 the dressing1 by adding to a cup of scalding milk a tablespoonful of corn-starch wet up with cold water1 two tablespoonfuls of butter1 pepper and salt at discretion4 ,drain the cauliflower1 remove the net1 put into a deep dish1 the flower up1 and drench with the boiling sauce4 ,,stewed ,,potatoes4 ,cut into slices1 cook until tender1 but not to breaking1 in hot water4 ,turn half of this off and replace by as much milk1 in which some slices of onion have been boiled and strained out4 ,add pepper and salt1 a good lump of butter rolled in flour1 and some chopped parsley4 ,simmer three minutes1 and turn into a vegetable dish4 ,,mixed ,,pickles1 ,home-made or bought1 should be passed with the cutlets4 ,,jam ,,pudding4 #c cups of milk4 #d eggs4 of a cup of sugar4 ,bread and butter4 ,sweet jam--berry1 peach1 or quince4 ,spread slices of stale bread with butter1 then with jam4 ,fit them closely into a buttered pudding-dish until it is two-thirds full4 ,make a custard by adding the beaten eggs and sugar to the scalding milk1 but do not let them boil4 ,lay a heavy saucer upon the bread and butter to prevent floating1 and moisten gradually with the hot custard4 ,let all soak for fifteen minutes before the dish goes into the oven4 ,when it is hot throughout1 take off the saucer1 that the pudding may brown equally4 ,eat cold4 ,,tea1 ,,and ,,albert ,,biscuits ,may follow the pudding4 ,third ,week4 ,wednesday4 ---- ,sheep's-head ,soup4 ,roast ,hare1 with ,currant ,jelly4 ,macaroni1 with ,ham4 ,stuffed ,potatoes4 ,turnips4 ---- ,fig ,pudding4 ---- ,,sheep',s-,,head ,,soup4 ,get your butcher to clean a sheep's head with the skin on1 as he would a calf's head for soup4 ,let him also split it in half that you may get at the brains4 ,take them out1 with the tongue1 and set aside4 ,break the bone of the head1 wash it well in several waters1 and soak for half an hour in salted water4 ,cover it with fresh water1 and heat gradually to a boil4 ,drain off the water1 and thus remove any peculiar odor from the wool or other causes1 and add four quarts of cold water1 with two turnips1 two roots of salsify1 two carrots1 two stalks of celery1 and a bunch of sweet herbs1 all chopped fine4 ,boil slowly four hours4 ,strain the soup into a bowl1 pressing all the nourishment out of the meat1 and let it stand in a cool place until the fat rises thickly to the surface to be taken off4 ,the vegetables should be soft enough to pass freely through a fine colander1 or coarse strainer1 when rubbed4 ,while the soup cools1 prepare the force-meat balls4 ,the tongue and brains should have been cooked and chopped up1 then rubbed to a paste together and mixed with an equal quantity of bread-crumbs1 salt1 pepper1 and parsley1 bound with a raw egg1 and rolled into small balls1 dipped in flour4 ,set them1 not so near as to touch one another1 in a tin plate or dripping-pan1 and put in a quick oven until a crust is formed upon the top1 when they must be allowed to cool4 ,return the skimmed broth to the fire2 season2 boil up once2 take off the scum1 and add a cup of milk in which you have stirred a tablespoonful of corn-starch4 ,simmer1 stirring all the while1 for two minutes after it boils4 ,put the force-meat balls into the tureen and pour the soup gently over them so as not to break them4 ,this is a good and cheap soup1 and deserves to be better known4 ,,roast ,,hare4 ,have the hare skinned and well cleaned4 ,cooks are often careless about the latter duty4 ,stuff1 as you would a fowl1 with a force-meat of bread-crumbs1 chopped fat pork1 a little sweet marjoram1 onion1 pepper1 and salt1 just moistened with hot water4 ,sew up the hare with fine cotton2 tie the legs close to the body in a kneeling position4 ,the ,english cook it with the head on1 but we take it off as more seemly in our eyes4 ,lay in the dripping-pan1 back uppermost2 pour two cups of boiling water over it2 cover with another pan and bake1 closely covered1 except when you baste it with butter and water1 for three-quarters of an hour4 ,uncover1 baste freely with the gravy until nicely browned2 dredge with flour and anoint with butter until a fine froth appears on the surface4 ,take up the hare1 put on a hot dish1 and keep covered while you make the gravy4 ,strain1 and skim that left in the pan2 season1 thicken with browned flour1 stir in a good spoonful of currant-jelly1 and some chopped parsley2 boil up2 pour a few spoonfuls of it over the hare2 serve the rest in a gravy-boat4 ,clip1 instead of tearing hard at the cotton threads4 ,send currant-jelly around with it4 ,,macaroni ,,and ,,ham4 ,break the macaroni into inch lengths1 and stew ten minutes in boiling water4 ,meanwhile1 cut two slices of corned 7not smoked7 ham into dice1 wash well and put on to boil in a cup of cold water4 ,drain the macaroni1 and when the ham has cooked for ten minutes after coming to a boil1 pour it1 with the liquor1 over the macaroni4 ,season with pepper1 simmer in a closed farina-kettle for fifteen minutes2 add a little chopped parsley1 cover1 and let it stand a minute more1 and serve in a deep dish4 ,the fatter the ham the better for this dish4 ,always pass grated cheese with stewed macaroni4 ,,stuffed ,,potatoes4 ,wash and wipe large1 fair potatoes1 and bake soft4 ,cut a round piece from the top of each1 and carefully preserve it4 ,scrape out the inside with a spoon without breaking the skin1 and set aside the empty cases with the covers4 ,mash the potato which you have taken out1 smoothly1 working into it butter1 a raw egg1 a little cream1 pepper1 and salt4 ,when soft1 heat in a saucepan set over the fire in boiling water4 ,stir until smoking hot1 fill the skins with the mixture1 put on the caps1 set in the oven for three minutes1 and send to table wrapped in a heated napkin4 ,,turnips4 ,boil1 sliced or quartered1 until soft all through2 drain well and mash in a colander with a wooden spoon or beetle1 very quickly1 lest they should cool4 ,cold turnips are detestable4 ,work in a little salt and a good lump of butter2 serve in a hot dish1 smoothly rounded on top1 with a pat of pepper here and there4 ,,fig ,,pudding4 lb4 good dried figs1 washed1 wiped1 and minced4 #b cups fine1 dry bread-crumbs4 #c eggs4 cup beef suet1 powdered4 #b scant cups of milk4 cup of white sugar4 ,a little salt4 ,a pinch of soda1 dissolved in hot water and stirred into the milk4 ,soak the crumbs in the milk4 ,add the eggs1 beaten light1 with the sugar1 salt1 suet1 and figs4 ,beat three minutes1 put in a buttered mould with a tight top2 set in boiling water with a weight on the cover1 to prevent the mould from upsetting1 and boil three hours4 ,eat hot1 with hard sauce1 or butter and powdered sugar1 mixed with nutmeg4 ,it is very good4 ,third ,week4 ,thursday4 ---- ,veal and ,rice ,broth4 ,stewed ,mutton la ,jardinire4 ,potato ,puff4 ,pork and ,beans4 ,grape ,jelly4 ---- ,minced ,pudding4 ,apples1 ,nuts1 and ,raisins4 ---- ,,veal ,,and ,,rice ,,broth4 #d lbs4 knuckle of veal1 well broken up4 #a onion4 #b stalks of celery4 cup of rice1 washed and picked over4 ,chopped parsley1 pepper1 and salt4 #a cup of milk4 #d qts4 of cold water4 #a tablespoonful corn-starch4 ,put on the veal and bones1 with the onion and celery minced1 in four quarts of cold water4 ,boil gently after it begins to bubble1 four hours1 keeping the pot-lid on4 ,soak the rice in lukewarm water1 enough to cover it well--adding warmer as it swells--for one hour4 ,cook in the same water1 never touching with a spoon1 but shaking up from the bottom1 now and then4 ,strain and press the soup into a bowl2 cool to throw up the fat for the skimmer1 and return to the pot4 ,salt and pepper2 boil up and skim1 and stir in the corn-starch wet up in the milk4 ,simmer three minutes2 put in the rice with the water in which it was boiled1 and the parsley4 ,simmer very gently five minutes1 and pour out4 ,,mutton ,,la ,,jardini,,re4 #e lbs4 of mutton1 breast or neck1 all in one piece4 #b onions1 peeled4 #a carrot1 peeled4 #b turnips1 peeled4 #a pint canned tomatoes4 ,a few sprigs of cauliflower4 #b stalks of blanched celery4 ,pepper and salt4 #b tablespoonfuls of butter4 #a tablespoonful of corn-starch4 ,dripping for frying4 ,fry the mutton 7whole7 in a large frying-pan1 until it is lightly browned on both sides4 ,put into a deep1 broad saucepan with all the vegetables 7also whole7 except the tomatoes2 cover with cold water1 and stew1 closely covered1 for an hour after they begin to boil4 ,take out the vegetables1 and set aside2 add boiling water to the meat1 if it is not covered1 and simmer steadily1 never fast1 two hours longer4 ,the meat should be tender throughout1 even the fibres4 ,turn off all the gravy1 except about half a cupful1 fit the pot-lid on very tightly1 and leave the meat where it will keep just below the cooking-point4 ,strain the gravy you have poured off2 leave it to cool until the fat rises4 ,skim1 and return to the pot with the tomatoes4 ,season1 and boil fast1 skimming two or three times1 until it is reduced to one-half the original quantity1 or just enough to half cover the meat4 ,thicken with corn-starch1 and put in the meat1 with its juices from the bottom of the pot4 ,simmer1 closely covered1 half an hour4 ,cut the now cooled vegetables into neat dice2 put the butter into a saucepan1 and when it is hot1 the vegetables4 ,shake all together until smoking hot1 season1 add a little gravy from the meat1 and leave them to keep hot in it while you dish the mutton4 ,put it in the middle of a flat dish1 and put the vegetables around it in separate mounds1 with sprigs of parsley or celery between4 ,pour gravy over the mutton4 ,try this dish4 ,it is not difficult of preparation1 diffuse as ,i have made the directions4 ,it is1 if well managed and discreetly seasoned1 a family dinner of itself1 and a very cheap one4 ,,potato ,,puff4 ,mash the potatoes as usual2 beat in more milk than is your custom1 and a couple of eggs1 whipping all to a cream1 and seasoning well4 ,pour into a buttered pudding-dish1 and bake quickly to a good brown4 ,,pork ,,and ,,beans4 ,soak a quart of dried beans overnight in soft water4 ,change this for more and warmer in the morning1 and1 two hours later1 put them on to boil in cold4 ,when they are soft1 drain well1 put into a deep dish2 and sink in the middle a pound of salt pork 7the 8middling0 is best71 leaving only the top visible4 ,the pork should have been previously parboiled4 ,bake to a fine brown4 ,it is well to score the pork in long furrows to mark the slices1 before baking4 ,,minced ,,pudding4 #d large juicy pippins1 pared1 cored1 and chopped4 lb4 of raisins1 seeded and chopped4 #b tablespoonfuls beef suet1 freed from strings and rubbed to powder4 #ab almonds1 blanched and minced4 cup of sugar for pudding1 and three tablespoonfuls for custard4 #a pint of milk4 ,stale bread4 ,butter to spread it4 #b eggs4 ,nutmeg4 ,cut the crust from the bread and slice evenly4 ,butter a shallow pudding-dish1 and line it with the slices1 fitted neatly together1 and well buttered4 ,spread thickly with a mixture of the ingredients just enumerated1 to wit3 apples1 raisins1 suet1 and almonds1 sweetened with sugar1 and spiced with nutmeg4 ,they should form a paste and adhere to the bread4 ,make a custard by scalding and sweetening the milk1 then pouring gradually over the eggs4 ,soak the bread1 etc41 with this by pouring it on1 a few spoonfuls at a time1 until the dish is full4 ,bake in a moderate oven1 for a time covered1 lest it should dry out4 ,eat cold1 with powdered sugar sifted over the top4 ,,apples1 ,,nuts1 ,,and ,,raisins ,should be served on clean plates after the pudding4 ,third ,week4 ,friday4 ---- ,pure of ,peas4 ,fried ,bass4 ,roast ,chicken4 ,mashed ,potatoes4 ,stewed ,celery4 ,fried ,salsify4 ,crab-apple ,jelly4 ---- ,margherita ,lemon ,custard4 ---- ,,pur,e ,,of ,,peas4 #a pint of split peas1 soaked overnight in soft water4 #c onions--small4 #c stalks of celery4 #b carrots--small4 #a bunch of sweet herbs4 #a pint of tomatoes4 ,season to taste4 #c tablespoonfuls of butter rolled in flour4 #c quarts of water4 ,put all on to cook together1 except the tomatoes and butter4 ,the vegetables must be chopped fine4 ,stew steadily and gently three hours4 ,rub to a pure through a sieve1 and put in the tomatoes1 freed of bits of skin and cores1 and cut into bits4 ,season1 and return to the fire to stew for twenty minutes longer1 closely covered4 ,stir in the butter--divided into teaspoonfuls1 each rolled in flour4 ,boil up and serve4 ,dice of fried bread should be put into the tureen4 ,,fried ,,bass4 ,clean1 wipe dry1 inside and out1 dredge with flour1 and season with salt4 ,fry in hot butter1 beef-dripping1 or sweet lard4 ,half butter1 half lard is a good mixture for frying fish4 ,the moment the fish are done to a good brown1 take them from the fat and drain in a hot colander4 ,garnish with parsley4 ,,mashed ,,potatoes ,must accompany the fish4 ,,roast ,,chicken4 ,wash well in three waters1 adding a little soda to the second4 ,stuff with a mixture of bread-crumbs1 butter1 pepper1 and salt4 ,fill the crops and bodies of the fowls2 sew them up with strong1 not coarse thread1 and tie up the necks4 ,pour a cupful of boiling water over the pair1 and roast an hour--or more1 if they are large4 ,baste three times with butter and water1 four or five times with their own gravy4 ,stew the giblets1 necks1 and feet in water1 enough to cover them well4 ,when you take up the fowls1 add this liquor to the gravy left in the dripping-pan1 boil up once1 thicken with browned flour2 add the giblets chopped fine2 boil again1 and send up in a gravy-boat4 ,should there be more gravy than you need1 set it away carefully4 ,each day brings forth a need for such4 ,,crab-,,apple ,,jelly ,is a pleasing sauce for roast fowls4 ,,stewed ,,celery4 ,select the best blanched stalks1 and lay aside in cold water4 ,stew three or four stalks of the coarser parts1 minced1 with a small onion1 a few sprigs of parsley1 also chopped1 and a bone of ham1 or other meat4 ,stew for an hour in enough water to cover them2 strain1 pressing hard4 ,cut the choicer celery into pieces two inches long2 pour over them the 8stock0 from the strainer1 season with pepper1 and1 if needed1 salt4 ,stew until very tender4 ,stir in a good tablespoonful of butter1 and a little corn-starch1 wet up in cold water4 ,simmer gently three minutes1 and dish4 ,,fried ,,salsify4 ,scrape and lay in cold water ten minutes4 ,boil tender1 drain1 and when cold1 mash with a wooden spoon1 picking out the fibrous parts4 ,wet to a paste with milk1 work in a little butter1 and an egg and a half for each cupful of salsify4 ,beat the eggs very light4 ,season to taste1 make into round1 flat cakes1 dredge with flour1 and fry to a light brown4 ,drain off the fat1 and serve hot4 ,,margherita ,,lemon ,,custard4 #e eggs4 #a quart of milk4 ,half the grated peel of a lemon4 #e tablespoonfuls of white sugar4 ,beat the whites of two eggs and the yolks of five very light2 add the sugar and pour over these the milk1 scalding hot4 ,lastly1 put in the grated peel1 pour into a buttered pudding-dish1 and set in a pan of hot water4 ,put both into the oven1 and bake the custard until it is well 8set40 ,then spread with a mringue made of the reserved whites beaten stiff with a little powdered sugar4 ,shut the oven door1 and cook the mringue until slightly tinged with yellow-brown4 ,eat cold4 ,third ,week4 ,saturday4 ---- ,english ,soup4 ,mutton ,chops1 ,broiled4 ,browned ,potato4 ,stewed ,tomatoes4 ,sweet ,pickles4 ---- ,orange ,fritters with ,beehive ,sauce4 ,coffee4 ---- ,,english ,,soup4 #f lbs4 brisket of beef1 cut into thin strips4 #b onions1 sliced and fried in dripping4 ,the bones of yesterday's chickens4 #b carrots4 #c turnips4 #d stalks of celery4 #a bunch of sweet herbs4 lb4 of vermicelli4 ,pepper and salt at discretion4 #f quarts of cold water4 ,put the beef1 cut into strips1 the 8carcasses0 of the chickens broken to pieces1 and three quarts of cold water1 into a large soup-pot1 and heat gradually4 ,when it boils1 skim well1 and add the fried onion and other vegetables1 cut fine1 and three quarts more of cold water4 ,stew1 with the pot-lid on1 five hours1 after it again boils1 giving it no attention save to see that it never boils fast1 and that the liquid has not diminished to less than three-quarters of the original quantity4 ,strain at the end of this time1 first taking out the meat that has not boiled to shreds1 and the bones4 ,rub the vegetables through the colander2 afterwards strain the soup again through your wire strainer or sieve1 into the kettle when you have washed it out4 ,season1 and simmer ten minutes after the boil recommences1 skimming often4 ,break the vermicelli into short lengths1 put into the soup when you have taken out two quarts for ,sunday's 8stock40 ,cook gently twelve minutes after the vermicelli goes in4 ,at first glance1 the quantity of meat prescribed for this soup may seem extravagant2 but1 apart from the fact that the coarser and cheaper quality is used1 you must note that you have now the foundation of three days' soups1 and that you have saved time1 no less than money1 by making this as ,i have directed4 ,it is by the long1 intelligent look ahead that the mistress proves her right to the title4 ,,mutton ,,chops--,,broiled4 ,next to beef1 good mutton1 properly cooked1 deserves the most prominent place among the meats upon your weekly bill of fare4 ,it is digestible1 nutritious1 and1 as a rule1 popular4 ,i therefore offer no apology for the regular and frequent appearance of these two standard articles of diet upon these pages4 ,they may well be named the two staves of healthful existence--for civilized humanity1 at least4 ,trim your mutton chops1 if your butcher has neglected to do it1 leaving a naked end of bone as a 8handle0 upon each4 ,lay them for fifteen minutes in a little melted butter1 turning them several times4 ,then hold each up for a moment1 to let all the butter drip off that will1 and broil over a clear fire1 watching constantly and turning them often when the falling fat threatens a blaze from below4 ,if your gridiron is beneath the grate1 they can be cooked far more satisfactorily1 and with one-tenth of the trouble4 ,pepper and salt when they are laid upon a hot dish1 and put a bit of butter upon each4 ,,sweet ,,pickles 8,go0 well with broiled chops4 ,for receipts for these and other pickles1 with preserves and fruit jellies1 the reader is respectfully referred to 8,,common ,,sense ,,in ,,the ,,household1 ,,no4 #a1 ,,general ,,receipts40 ,,browned ,,potato4 ,mash your potatoes with milk1 butter1 and salt2 heap as irregularly as possible in a vegetable dish1 and hold a red-hot shovel close to them4 ,they will brown more quickly if you glaze them with butter so soon as a crust is formed by the hot shovel1 then heat it again and repeat the browning4 ,,stewed ,,tomatoes4 ,to one can of tomatoes allow a saltspoonful of salt1 half as much pepper1 a teaspoonful of sugar1 and a great tablespoonful of butter4 ,drain off half the liquor1 season thus1 and stew fast for twenty minutes1 in a vessel set within another filled with water on the hard boil4 ,this receipt was given to me by a notable housewife4 ,it is worth trying for her sake--and variety's4 ,,orange ,,fritters4 #c cups of milk4 #b cups of prepared flour4 #d eggs4 ,a little salt4 ,lard for frying4 #f or #h sweet oranges4 ,a little powdered sugar4 ,take the peel and thick white skin from the oranges4 ,slice1 and take out the seeds4 ,make a batter of the ingredients given above1 taking care not to get it too thin4 ,dip each slice in this dexterously and fry in boiling lard4 ,drain in a hot colander1 and eat with the sauce given below4 ,,beehive ,,sauce4 cup of butter4 #b cups of sugar4 ,juice and peel of a lemon4 teaspoonful of nutmeg4 cup of currant jelly1 or cranberry syrup4 ,make hard sauce in the usual way by creaming the butter and sugar4 ,before beating in the lemon-juice and nutmeg1 set aside three tablespoonfuls to be colored4 ,having added lemon and spice to the larger quantity1 color the less by whipping in currant jelly or cranberry syrup1 until it is of a rich pink4 ,shape the white sauce into a conical mound4 ,roll a sheet of note paper into a long1 narrow funnel1 tie a string about it to keep it in shape1 and fill with colored sauce4 ,squeeze it gently through the aperture at the small end1 beginning at the base1 and winding round the cone to the top1 guiding it so that the white will show prettily between the pink ridges4 ,the effect is pleasing and costs little trouble to produce4 ,,coffee ,is believed by some to aid digestion1 and1 since fritters are not generally classed among very wholesome dainties1 it may be as well to give ,john and ,john's wife--not the children--a cup of the fragrant elixir as a possible preventive against an attack of dyspepsia4 ,it always lends grace even to a homely dinner4 ,fourth ,week4 ,sunday4 ---- ,german ,sago ,soup4 ,boiled ,turkey with ,oyster ,sauce4 ,savory ,rice ,pudding4 ,potatoes au ,matre d'htel4 ,celery4 ,grape ,jelly4 ---- ,mince ,pie4 ,bananas and ,oranges4 ---- ,,german ,,sago ,,soup4 ,soak half a cup of ,german sago in enough water to cover it entirely for two hours4 ,heat yesterday's soup to boiling1 with a little of the reserved 8stock10 should the supply be too small2 stir in the sago with a little salt1 until dissolved1 and serve4 ,,boiled ,,turkey ,,and ,,oyster ,,sauce4 #ae oysters4 ,a little milk1 bread-crumbs1 butter and seasoning4 ,wheat flour4 ,chop about fifteen oysters and work up with them bread-crumbs1 a spoonful of butter1 with pepper and salt4 ,stuff the turkey as for roasting2 sew it up1 neatly1 in a thin cloth fitted to every part1 having dredged the cloth well inside with flour4 ,boil slowly1 especially at first1 allowing fifteen minutes to a pound4 ,the water should be lukewarm when the turkey goes in4 ,salt and save the liquor in which the fowl was boiled4 ,,oyster ,,sauce4 #ab oysters1 cut into thirds4 #a cupful of milk4 #b tablespoonfuls of butter4 #b teaspoonfuls rice1 or wheat flour4 ,flavoring to taste4 ,chopped parsley4 ,drain the liquor from the oysters before you cut them up4 ,boil the liquor two minutes1 and add the milk4 ,when this is scalding hot1 strain and return to the saucepan4 ,wet the flour with cold water and stir into the sauce4 ,as it thickens1 put in the butter1 then pepper and salt1 with a very little parsley4 ,the juice of a half a lemon is a pleasant flavoring4 ,stir it in after taking the sauce from the fire4 ,before this1 and so soon as the flour is well incorporated with the other ingredients1 add the oysters1 each cut into three pieces4 ,simmer five minutes and pour into a gravy-tureen4 ,some also pour a little over the turkey on the dish4 ,garnish with slices of boiled egg and celery tops4 ,,savory ,,rice ,,pudding4 #a teacupful of rice4 ,giblets of the turkey4 ,a slice of fat salt pork1 chopped very fine4 ,half a small onion1 also minced4 #a small cup of milk4 #a tablespoonful of butter4 ,pepper and salt4 ,wash the rice thoroughly2 clean the giblets2 soak them an hour in salted water1 cut each into several pieces1 and put on to stew with the pork and rice in nearly a quart of cold water4 ,cook slowly until the giblets are tender and the rice soft4 ,the grains should be kept as whole as possible1 so do not use a spoon in stirring1 but shake up the saucepan1 which should be set in another of boiling water4 ,the rice should1 by this time1 be nearly dry4 ,take out the giblets and chop fine4 ,pour on the rice the milk1 previously heated with the minced onions1 and then strained4 ,when this is again scalding1 stir in the giblets1 then the butter and seasoning4 ,cover and simmer for ten minutes4 ,wet a round or oval pan with cold water2 press the rice firmly into it1 so that it may take the shape1 and turn out carefully upon a flat dish4 ,set in the oven for two minutes before sending to table4 ,it should be stiff enough to take the mould1 yet not dry4 ,,potatoes ,,au ,,ma,,tre ,d',h,,tel4 ,slice cold boiled potatoes a quarter of an inch thick1 and put into a saucepan containing enough milk1 already heated1 to cover them--barely4 ,when all are smoking hot1 add a tablespoonful or more of butter1 pepper1 salt1 and minced parsley4 ,add a teaspoonful of flour wet in cold water2 heat quickly to a boil2 put in the juice of half a lemon2 pour into a deep dish without further cooking4 ,,celery ,,and ,,grape ,,jelly ,should flank the castor1 or pergne1 or whatever may be your centre-piece4 ,,mince ,,pie4 ,a receipt for mince-meat will be found in the proper order in the menu for next ,december4 ,i take it for granted that1 like the wise woman you are1 you have laid up in the store-room enough from your ,christmas supply to last for some weeks to come4 ,if not1 let me advise you to get a box of 8,,atmore',s ,,celebrated ,,mince-,,meat10 and fill your pastry-crusts1 instead of repeating so soon the tedious operation so lately performed4 ,it comes in neat1 wooden cans1 and is really good4 ,if you like1 you can add more sugar and brandy4 ,n4 ,b4--,my ,john has a sweet tooth4 ,has yours8 ,make the paste by rubbing into a quart of your best flour one-third of a pound of sweet lard4 ,chop it in with a broad knife1 if you have plenty of time4 ,wet up with ice-water1 roll out very thin1 and cover with 8dabs0 of butter1 also of the best4 ,fold into a tight roll1 flatten with a few strokes of the rolling-pin1 and roll out into a sheet as thin as the first2 baste again with the butter2 roll up and out into a third sheet hardly thicker than drawing-paper2 a third time dot with butter1 and fold up closely4 ,having used as much butter for this purpose as you have lard1 set aside your last roll for an hour in a very cold place4 ,then roll out1 line your pie-plates with the paste1 fill with mince-meat2 put strips1 cut with a jagging-iron1 across them in squares or triangles1 and bake in a steady1 never a dull1 heat4 ,these pies1 like all others1 must be made on ,saturday1 and warmed up for ,sabbath--unless you prefer to line your plates on ,saturday1 and set them aside until next day1 then fill the raw1 crisp paste with the mince-meat1 and bake4 ,the paste will be the better1 instead of worse1 for standing overnight1 and the trouble of baking scarcely exceed that of warming over4 ,,bananas ,,and ,,oranges ,may solace the disappointment of the dyspeptic or very juvenile members of the family party1 who 8dare not touch mince pie40 ,fourth week4 ,monday4 ---- ,combination ,soup4 ,mince of ,fowl4 ,turkey ,salad4 ,sweet ,potatoes1 ,baked4 ,brussels ,sprouts4 ---- ,sweet ,macaroni1 with ,brandied ,fruit4 ,chocolate4 ---- ,,combination ,,soup4 ,put the remains of yesterday's soup and of the stock reserved on ,saturday together1 and heat almost to boiling4 ,split and toast crisp half a dozen ,boston crackers2 butter while hot1 set in the oven until the butter has soaked in1 when put on more4 ,lay in the bottom of your soup-tureen1 wet with a little boiling milk1 and when they have soaked this up1 pour on the soup4 ,,mince ,,of ,,fowl4 ,set what was left of yesterday's oyster-sauce over the fire to heat1 thinning1 if necessary1 with a little milk4 ,or1 if you have no sauce1 substitute a cupful of drawn butter1 made from the liquor in which the turkey was boiled on ,sunday1 reserving the rest for another day's soup4 ,cut the meat closely from the bones of the turkey 7saving these1 also74 ,set aside the white flesh for a nice little dish of salad4 ,cut the rest1 freed from skin and gristle1 into pieces of nearly uniform length1 not more than an inch long4 ,when your sauce boils1 put in the meat1 simmer until smoking hot1 then take off the saucepan1 and pour gradually over two beaten eggs4 ,cover the bottom of a pudding-dish with bread-crumbs1 when you have greased it well2 season the mince to taste2 fill up the dish with it2 put another layer of bread-crumbs1 on top1 and stick bits of butter over these4 ,bake covered1 until bubbling hot1 then brown lightly4 ,this will be found very delightful4 ,,turkey ,,salad4 ,the white meat of the turkey cut up in small pieces4 ,an equal quantity of blanched celery1 also cut into lengths4 ,salt slightly1 and when dinner is nearly ready pour over them a dressing made of the yolks of three hard-boiled eggs rubbed to a powder with a teaspoonful of sugar1 half as much salt1 pepper and made mustard1 when worked into a paste with two tablespoonfuls of oil1 and six of vinegar4 ,toss up the salad well with a silver fork1 and garnish with white of egg cut into rings4 ,,sweet ,,potatoes--,,baked4 ,select those which are nearly of a size1 and not too large1 or so small as to shrivel into dry husks4 ,wash1 wipe1 and bake in a moderate oven until1 by pinching1 you find that they are soft at heart4 ,,brussels ,,sprouts4 ,wash carefully1 cut off the lower part of the stems1 and lay in cold water1 slightly salted1 for half an hour4 ,cook quickly1 in boiling water1 with a very little salt1 for fifteen minutes1 or until tender4 ,drain thoroughly1 heap neatly upon a dish1 and put a few spoonfuls of melted butter1 peppered to taste1 upon them4 ,eat hot4 ,,sweet ,,macaroni4 lb4 of macaroni4 #a pint of milk4 #b tablespoonfuls of butter4 #d tablespoonfuls of cream4 #d tablespoonfuls of sugar4 ,nutmeg and vanilla4 ,a little salt4 ,break the macaroni into short pieces1 put into a farina-kettle1 cover with the milk1 put on the lid of the kettle1 and cook with boiling water in the outer vessel1 until the milk is soaked up and the macaroni looks clear1 but has not begun to break4 ,add the butter1 sugar1 and flavoring1 and1 if you have it1 a few spoonfuls of cream4 ,if you have not1 thicken a little milk slightly with corn-starch1 and use instead4 ,cover1 and set in the boiling water for ten minutes longer4 ,serve in a deep dish1 and send around canned or brandied peaches with it4 ,,chocolate4 ,to one pint of boiling water allow six tablespoonfuls of grated chocolate wet up to a paste in cold water4 ,boil twenty minutes1 put in one pint of milk and boil ten minutes more4 ,stir often4 ,it saves time1 if you know the tastes of those who are to drink it1 if you sweeten it in the saucepan4 ,fourth ,week4 ,tuesday4 ---- ,mother's ,soup4 ,beefsteak and ,onions4 ,sweet and ,irish ,potatoes1 ,chopped4 ,mixed ,pickles4 ,corn and ,tomatoes1 ,stewed4 ---- ,crme du ,th1 ,caf et ,chocolat4 ---- ,,mother',s ,,soup4 ,bones of yesterday's turkey1 with the stuffing4 ,a slice of lean ham4 ,the bone from your steak1 and half a can of sweet corn4 #a onion1 small4 #a stalk of celery4 ,bunch of sweet herbs4 ,pepper and salt4 #c quarts of water4 ,put on bones1 ham 7chopped71 and the vegetables1 cut up with the sweet herbs1 but not the corn1 in a soup-kettle2 cover well with the liquor in which the turkey was cooked1 and boil slowly1 untouched1 two hours4 ,take out the bones1 and strain the soup1 rubbing the vegetables through the strainer1 into a bowl4 ,return this to the fire and with it the corn and turkey dressing4 ,bring to a gentle boil and keep it steady1 for fully half an hour4 ,season1 and simmer a quarter of an hour longer4 ,the corn and dressing will thicken it sufficiently4 ,,beefsteak ,,with ,,onions4 ,while your steak is broiling1 watched by some one else1 fry three or four sliced onions in a pan with some beef dripping or butter4 ,stir and shake them until they begin to brown4 ,dish your steak1 salt and pepper1 and lay the onions on top4 ,cover1 and let all stand where they will keep hot1 for five minutes4 ,do not help onions to any one unless you are sure that he likes them4 ,there is no dish so good for keeping a steak hot1 yet juicy1 as a hot-water chafing-dish4 ,no household can afford to be without one1 if no more4 ,,mixed ,,pickles ,give the needed piquancy to steak4 ,home-made ones are best4 ,,sweet ,,and ,,irish ,,potatoes--,,chopped4 ,chop cold boiled ,irish potatoes and mix with them the cold sweet ones left from ,monday--in equal parts1 if convenient--or1 if you have but two or three1 make them do4 ,there is philosophy1 and religion1 too1 sometimes1 in 8making things do40 ,heating a little butter in a saucepan1 stir in the potatoes when it begins to 8fizzle40 ,shake and toss them up with a wooden fork until they are very hot2 season with pepper and salt1 and dish4 ,,corn ,,and ,,tomatoes ,,stewed4 ,to a can of tomatoes add the half can of corn left from your soup4 ,stew together half an hour1 with a little minced onion2 then pepper and salt to taste1 and stir in a great spoonful of butter with a very little sugar4 ,simmer ten minutes before turning out4 ,,cr,,me ,,du ,,th1 ,,caf ,,et ,,chocolat4 #a quart of milk4 #a package of ,cooper's gelatine4 #a cup of sugar4 #b tablespoonfuls grated chocolate4 #a cup strong tea4 #a cup of strong coffee4 ,soak the gelatine for an hour in a cup of cold water4 ,heat the milk to boiling and add the gelatine4 ,so soon as this is dissolved1 put in the sugar1 stir until melted1 and take the saucepan from the fire4 ,strain through thin muslin and divide into three parts4 ,into the largest stir the chocolate1 rubbed smooth in cold water2 into another the tea1 and into a third equal to the second1 the coffee4 ,return that containing the chocolate to the farina-kettle1 and heat scalding hot1 stirring all the while4 ,rinse out the kettle well with boiling water1 and put in1 successively1 those portions flavored with the tea and the coffee1 scalding the vessel between each4 ,wet several small cups or glasses with cold water4 ,pour the chocolate into some1 the tea into others1 and the coffee blanc-mange into the rest4 ,when cold1 turn out upon a flat dish1 and eat with sugar and sweet cream4 ,it will 8form0 in about six hours4 ,this is a dessert by no means tedious or difficult of preparation1 and is worth trying1 being both dainty and wholesome4 ,fourth ,week4 ,wednesday4 ---- ,lexington ,soup4 ,boiled ,chickens and ,macaroni4 ,whipped ,potatoes4 ,chow-chow4 ,parsnip ,cakes4 ---- ,jam ,roley-,poley with ,wine ,sauce4 ,apples and ,nuts4 ---- ,,lexington ,,soup4 #b lbs4 of veal4 #a lb4 of mutton1 with some bones4 #a onion4 #a carrot4 cup of rice4 #a cup of split peas4 #d quarts of water4 ,sweet herbs1 pepper and salt4 ,mince the meat and vegetables and crack the bones4 ,the peas should have been soaked overnight in soft water1 the rice washed and picked over4 ,put all together in your soup-kettle1 pour in the water and stew gently1 covered1 five hours4 ,should the water waste too much1 put in more from the tea-kettle4 ,at the end of this time1 strain1 rubbing the vegetables through a colander4 ,return to the fire1 season1 and boil slowly ten minutes1 skimming carefully4 ,put sliced lemon1 from which the yellow rind has been pared1 into the tureen1 and pour the soup upon it4 ,serve a slice in each plateful4 ,,boiled ,,chickens ,,and ,,macaroni4 ,clean1 wash1 and stuff your chickens as for roasting2 sew each up in a piece of new tarlatan1 fitted snugly to the shape4 ,boil1 putting them down in pretty hot1 but not scalding water1 allowing twelve minutes to the number of pounds in one of the pair1 and that the larger4 ,about half an hour before they are to be served take out a large cupful of the liquor from the pot and put into a saucepan4 ,season it1 and boil for five minutes with a small chopped onion4 ,strain1 and when again hot1 drop in a double handful of macaroni1 broken into short lengths4 ,cook until tender1 by which time the liquor should be absorbed by the macaroni4 ,the saucepan should be set in another1 holding boiling water1 that there may be no danger of scorching while stewing4 ,make a flattened mound of the macaroni upon a hot dish2 lay the chickens upon it1 and anoint them well with melted butter1 made more salt than usual4 ,serve them out together1 and have grated cheese for such as wish it4 ,,chow-,,chow1 ,or 8picklette10 in ,american store-rooms--is a keen appetizer and especially harmonious with boiled fowls4 ,for receipt for making in winter or summer1 see 8,general ,receipts1 ,no4 #a1 ,common ,sense ,series10 page #dia4 ,,parsnip ,,cakes4 ,scrape1 wash1 boil1 and mash the parsnips4 ,when cold1 season with salt and pepper1 and1 flouring your hands1 make them into small1 flat cakes4 ,roll in flour and fry in boiling dripping4 ,drain dry and send up on a hot dish4 ,,whipped ,,potatoes4 ,instead of mashing the potatoes in the ordinary way1 whip with a fork until light and dry4 ,then whip in a little melted butter and some milk with salt to taste1 beating up fast until you have a creamy compound1 almost like a mringue4 ,pile as lightly and irregularly as you can upon a hot dish4 ,,jam ,,roley-,,poley4 #a quart of prepared flour4 #a tablespoonful of butter and the same of lard4 #b cups of milk1 or enough to make soft dough4 #a large cup of fruit or berry jam4 ,rub lard and butter into the flour1 with a little salt1 and wet with cold milk into a soft paste4 ,roll out into a pretty thick crust--say about a quarter of an inch--and trim into an oblong sheet4 ,spread this generously with jam1 leaving a margin at each end4 ,roll up closely1 the fruit inside4 ,pinch the open ends together1 and baste neatly in a floured bag fitted to the roll1 but not so tightly as to interfere with the swelling of the pudding4 ,boil an hour and a half in hot water that1 from first to last1 is not once off the boil4 ,dip the cloth into cold water before attempting to turn the roley-poley out--but for one hasty second only4 ,,wine ,,sauce4 #c tablespoonfuls of butter4 #b cupfuls of powdered sugar4 cup of wine4 ,grated peel of half a lemon4 cupful of boiling water4 #a teaspoonful of corn-starch4 ,nutmeg4 ,cream the butter and sugar1 adding the boiling water1 a little at a time1 until you have used the half cupful4 ,put on in a saucepan1 and stir in the corn-starch wet up with cold milk4 ,when it has thickened1 put in the lemon-peel and nutmeg4 ,simmer one minute1 add the wine1 put on the lid of the saucepan and set in hot water to keep warm until wanted4 ,,apples ,,and ,,nuts1 ,being cheap and abundant at this season1 should form the sequel of many dinners4 ,fourth ,week4 ,thursday4 ---- ,white ,soup4 ,langue de ,buf1 or ,beef's ,tongue4 ,fried ,brains and ,green ,peas4 ,sauce ,piquante4 ,hominy ,croquettes4 ,cold ,slaw4 ---- ,brown ,betty4 ---- ,,white ,,soup4 ,skeletons of yesterday's chickens4 #c or #d lbs4 of veal bones1 cracked to pieces4 #a lb4 of lean veal1 cut small4 #a pint of milk4 #a egg4 #a small cup of boiled farina4 ,salt1 pepper1 minced onion and parsley for seasoning4 #a quart of water1 and liquor in which chickens were boiled4 ,cover the broken chicken and veal bones1 the minced veal1 parsley1 and onion with the cold water and chicken liquor and simmer three hours1 until the three quarts are reduced to two4 ,strain the liquor2 put back into the pot2 salt and pepper2 boil gently and skim for ten minutes before adding the milk and boiled farina4 ,simmer another ten minutes2 take out a cupful and pour over the beaten egg4 ,mix well1 and put with the soup2 let all stand covered1 off the fire1 two minutes1 and serve4 ,,langue ,,de ,b,,uf1 ,,or ,,beef',s ,,tongue4 ,get your butcher to save you a fresh1 large beef's tongue1 the finest he can get4 ,soak1 in cold water1 a little salt1 six hours--overnight1 if you choose--changing the water before you go to bed4 ,wipe it1 trim and scrape it1 and plunging into boiling water1 keep it at a slow boil for an hour and a half4 ,take it up1 pepper and salt2 brush over with beaten egg and coat thickly with bread-crumbs2 lay in your dripping-pan and bake1 basting often with butter melted in a little water4 ,half an hour in a good oven should suffice4 ,put on a hot dish and cover while you prepare the sauce4 ,,sauce ,,piquante4 #a cupful of the liquor in which the tongue was boiled4 #b tablespoonfuls of butter4 #a teaspoonful of made mustard4 ,a little salt and pepper4 #a heaping tablespoonful of browned flour4 #a teaspoonful mixed parsley and sweet marjoram4 #a tablespoonful of onion vinegar4 ,brown the butter by shaking it over a clear fire in a saucepan4 ,heat the cupful of liquor to a boil1 skim and season it with salt and pepper4 ,skim again before stirring in the flour wet up with cold water4 ,as it thickens1 put in the butter1 herbs1 mustard1 and vinegar4 ,boil up1 pour half over the tongue1 the rest into a sauce-boat4 ,,fried ,,brains ,,and ,,green ,,peas4 ,open a can of green peas an hour before cooking them1 and turn into a bowl4 ,if there is not liquor in the can to cover them1 add a little water1 slightly salted1 and cook over twenty minutes after they boil4 ,drain1 pepper and salt2 stir in a lump of butter nearly as large as an egg1 and put into a vegetable dish1 the fried brains arranged along the base of the mound4 ,wash a calf's brains in several waters2 scald in boiling1 then lay in ice-cold water1 for half an hour4 ,wipe1 and beat them into a paste2 season1 work in a little butter1 a beaten egg1 and enough flour to hold the paste together4 ,fry upon a griddle in small cakes4 ,drain off every drop of fat4 ,eat hot4 ,a nice and savory garnish4 ,,hominy ,,croquettes4 #b cups fine hominy1 boiled and cold4 #b beaten eggs4 #a tablespoonful of melted butter4 ,salt to taste4 #a teaspoonful of sugar4 ,work the butter into the hominy until the latter is smooth2 then the eggs1 salt and sugar4 ,beat hard with a wooden spoon to get out lumps and mix well4 ,make into oval balls with floured hands4 ,roll each in flour1 and fry in sweet dripping or lard1 putting in a few at a time and turning over with care as they brown4 ,drain in a hot colander4 ,,cold ,,slaw4 ,chop or shred a small white cabbage4 ,prepare a dressing in the proportion of one tablespoonful of oil to four of vinegar1 a teaspoonful of made mustard1 the same quantity of salt and sugar1 and half as much pepper4 ,pour over the salad1 adding1 if you choose1 three tablespoonfuls of minced celery2 toss up well and put into a glass bowl4 ,,brown ,,betty4 #b cups chopped apples1 tart ones4 cup of sugar4 #a cup of bread-crumbs4 #b tablespoonfuls of butter4 #a teaspoonful of nutmeg4 ,put a layer of chopped apple in the bottom of a buttered pudding-dish4 ,sprinkle well with sugar1 stick bits of butter here and there and add a pinch or two of nutmeg4 ,cover with bread-crumbs1 then more apple4 ,in this order of alternation fill the dish1 spreading the surface with bread-crumbs4 ,cover1 steam nearly an hour in a moderate oven2 then brown quickly4 ,for sauce1 mix a teaspoonful of cinnamon with a cup of powdered sugar4 ,butter the hot 8,betty0 as you fill each saucer1 and strew with this mixture4 ,or it is excellent1 eaten warm1 not hot1 with cream and sugar4 ,fourth ,week4 ,friday4 ---- ,potato ,soup4 ,fried ,oysters4 ,roast ,mutton4 ,spinach la ,crme4 ,potatoes ,stewed ,whole4 ---- ,french ,tapioca ,custard4 ---- ,,potato ,,soup4 #a dozen mealy potatoes4 #a can of tomatoes4 #b onions4 #c stalks of celery4 #d tablespoonfuls of butter1 cut into bits and rolled in flour4 #a bunch of sweet herbs4 #a lump of white sugar4 ,salt and pepper to taste4 #c quarts of water4 ,fried bread4 ,parboil the potatoes2 then slice and put them into the soup-pot with the tomatoes1 the onions1 minced1 and the celery and herbs chopped small4 ,pour on three quarts of water1 and stew for one hour1 or until the vegetables can be rubbed easily through the colander4 ,strain1 return to the pot1 drop in the sugar1 pepper and salt judiciously1 boil up and skim4 ,stir in the butter1 and simmer1 covered1 for ten minutes4 ,have dice of fried bread in the tureen1 upon which pour the soup4 ,,fried ,,oysters4 ,select for this the finest oysters4 ,drain1 and wipe them by spreading them upon a cloth1 laying another over them1 and pressing lightly4 ,roll each in beaten egg1 then in cracker-crumbs with which have been mixed a little salt and less pepper1 and fry in a mixture of equal parts of lard and butter4 ,drain each in a wire spoon1 and eat them hot1 with bread and butter4 ,,roast ,,mutton4 ,wash the meat well and wipe with a clean cloth4 ,put into the dripping-pan1 pour a cup of boiling water over it1 and roast1 basting often1 for a while1 with salt and water1 afterwards with its own gravy4 ,allow twelve minutes to each pound of meat1 and keep the fire at a steady1 moderate heat4 ,should it brown too fast1 cover with a sheet of paper4 ,take up the meat1 put it on a hot dish2 thicken the gravy with browned flour1 having first taken off all the fat you can--season with pepper and salt1 boil up1 skim and serve4 ,pass currant jelly with it4 ,,spinach ,,la ,,cr,,me4 ,pick over and wash the spinach1 and cut the leaves from the stalks4 ,boil in hot water1 a little salted1 about twenty minutes4 ,drain1 put into a wooden tray1 or upon a board2 chop very fine1 and rub through a colander4 ,put into a saucepan2 stir until it begins to smoke throughout4 ,add then two tablespoonfuls of butter for a good-sized dish1 a teaspoonful of white sugar1 three tablespoonfuls of milk1 salt and pepper to liking4 ,beat1 as it heats1 with a silver fork or wire spoon4 ,some put in a little nutmeg1 and most people like it4 ,cook thus until it begins to bubble up as you beat it4 ,pour into a deep dish1 surround with sliced egg1 and serve4 ,,potatoes ,,stewed ,,whole4 ,pare the potatoes and boil in water which was cold when they went in4 ,when they are done1 as is proved by piercing the largest with a fork1 turn off the water1 and cover them barely with milk already heated4 ,stew in this five minutes2 take the potatoes out1 and put into a covered deep dish4 ,add to the milk in the saucepan a good lump of butter1 rolled in flour1 some chopped parsley1 pepper and salt4 ,boil up once4 ,crack each potato as it lies in the dish1 by pressing with the back of a spoon2 pour the hot milk over them2 let them stand three minutes in it1 and send to table4 ,,french ,,tapioca ,,custard4 #e dessertspoonfuls of tapioca4 #a quart of milk4 #a pint of cold water4 #c eggs4 #a teaspoonful of vanilla4 #a heaping cup of sugar4 ,a pinch of salt4 ,soak the tapioca in the water five hours4 ,heat the milk to scalding2 add the tapioca1 the water in which it was soaked1 and the salt4 ,stir to boiling1 and pour gradually upon the yolks and sugar1 which should have been beaten together4 ,boil again1 stirring constantly1 about five minutes1 or until it begins to thicken well4 ,turn into a bowl and stir gently into the custard the frothed whites and the flavoring4 ,eat cold4 ,fourth ,week4 ,saturday4 ---- ,old ,hare ,soup4 ,hot ,pot4 ,turnips with ,white ,sauce4 ,boiled ,rice1 au ,genve4 ,cucumber ,pickle4 ---- ,cabinet ,pudding4 ,cabinet ,pudding ,sauce4 ---- ,,old ,,hare ,,soup4 #a hare1 or rabbit1 full grown4 ,the bones from yesterday's mutton broken up well4 ,a slice of corned ham1 or some bones of salt pork4 #a onion4 ,chopped parsley4 ,pepper and salt4 #a tablespoonful of mushroom or walnut catsup4 #c quarts of water4 ,clean the hare carefully and cut to pieces1 cracking all the bones4 ,put into the soup-kettle with the mutton bones1 the bacon1 onion1 and parsley4 ,pour on three quarts of cold water2 put on the lid tightly1 and stew four hours very slowly4 ,by this time the meat should be in shreds4 ,strain it1 return to the fire1 season it1 stew and skim five minutes4 ,slice three boiled eggs and put into the tureen and pour the soup over them4 ,,hot ,,pot4 ,put into a deep bake-dish a layer of cold mutton left from your roast1 freed from fat and skin and cut into strips two inches long by one wide4 ,overlay these with slices of parboiled potatoes1 a little minced onion1 an oyster or two chopped1 some tiny bits of butter1 with salt and pepper4 ,repeat this process until your meat is used up4 ,the top layer should be potatoes4 ,add a cupful of gravy from ,friday's dinner 7or elsewhere71 cover very closely and bake one hour before lifting the lid4 ,peep in to see if the contents are done--they will be if your fire is tolerably strong4 ,turn out into a deep dish4 ,,cucumber ,,pickles ,are a better condiment for this dish than any others4 ,,turnips ,,with ,,white ,,sauce4 ,peel and quarter your turnips4 ,leave in cold water half an hour4 ,put on in hot water1 and boil until tender4 ,drain and cover with a sauce prepared by heating a cup of milk1 thickening it with a heaping teaspoonful of corn-starch1 and stirring in a great spoonful of butter with pepper and salt to season it well4 ,put this1 when you have added the turnips1 into a vessel set within another of boiling water1 and let them stand covered1 without cooking1 ten minutes before serving4 ,,boiled ,,rice ,,au ,,gen,,ve4 ,pick over and wash the rice1 and boil in a farina-kettle1 with enough cold water1 a little salted1 to cover it an inch deep4 ,shake now and then as the rice swells4 ,take from your hare soup1 when you have strained it1 a cupful of the liquor and about half as much of the boiled shreds of meat4 ,chop these extremely fine1 season with salt and pepper4 ,heat the cup of liquor to a boil1 stir into it a scant tablespoonful of browned flour1 then the chopped meat and a tablespoonful of butter1 and stew gently five minutes4 ,pile the boiled rice1 which should be almost dry1 in a dish1 and pour the gravy over it4 ,it is very savory1 and makes a pleasant variety in the list of winter vegetables4 ,,cabinet ,,pudding4 lb4 of prepared flour4 lb4 of butter4 #e eggs4 lb4 of sugar4 lb4 of raisins seeded and cut into three pieces each4 lb4 of currants1 washed and dried4 cup of milk4 lemon1 grated peel and juice4 ,cream the butter and sugar2 add the beaten yolks2 the milk and the flour alternately with the whites4 ,lastly1 stir in the fruit1 well dredged with flour2 beat up thoroughly1 pour into a buttered mould2 put into a pot of boiling water and do not let it relax its boil for two hours and a half4 ,dip the mould into cold water for one moment before turning it out4 ,,cabinet ,,pudding ,,sauce4 ,yolks of #b eggs1 whipped very light4 #a lemon1 juice and half the grated peel4 #a glass of wine4 #a teaspoonful of cinnamon4 #a cup of sugar4 #a tablespoonful of butter4 ,rub the butter into the sugar2 add the yolks1 lemon1 and spice4 ,beat five minutes and put in the wine1 stirring hard4 ,set within a saucepan of boiling water1 and stir until it is scalding hot4 ,do not let it boil4 ,pour over the pudding4 ,,february4 ,first ,week4 ,sunday4 ---- ,clear ,vermicelli ,soup4 ,stewed ,ducks4 ,fried ,apples and ,bacon4 ,mashed ,carrots4 ,potatoes la ,reine4 ,potato ,pie4 ---- ,oranges and ,bananas4 ---- ,,clear ,,vermicelli ,,soup4 #f lbs4 of veal--the knuckle is best4 #a lb4 of lean ham1 cut fine4 #a bunch of sweet herbs4 lb4 of vermicelli4 #e quarts of water4 ,pepper and salt with half a teaspoonful ground mace4 ,cut the meat from the bones in thin shreds1 and crack the bones to splinters4 ,mince the ham and herbs4 ,put into a soup-kettle1 add the water1 cover very tightly with a weight upon the lid1 and stand where it will slowly boil1 for five hours4 ,then turn into a jar1 salt and pepper1 and shut up while hot4 ,leave the jar all ,saturday night upon the side of the range1 where it will keep warm until morning4 ,pour into a bowl before breakfast and let it get cold4 ,take off the cake of fat two hours before dinner1 turn the soup-jelly1 bones and all1 into the soup-pot1 and when it is melted strain through your wire sieve4 ,put in the mace1 boil for an hour and a half1 and skim4 ,put the vermicelli1 already broken into short bits and boiled tender1 into the tureen 7but not the water in which it was boiled7 and strain the soup over it through double tarlatan4 ,let it stand ten minutes before serving4 ,this is a showy soup1 and easily made1 really requiring little attention4 ,,stewed ,,ducks4 ,on ,saturday1 draw1 wash1 and stuff your ducks1 adding a touch of onion and sage to the dressing4 ,on ,saturday1 also1 make a gravy of the giblets1 cut small1 an onion1 sliced1 with a pint of water4 ,stew1 closely covered1 for two hours2 take off1 season1 and set away with the giblets in it still4 ,next day--on ,sunday--lay the ducks in the dripping-pan1 put in the gravy1 adding water if there is not enough to half cover the fowls1 at least4 ,invert another pan of the same size over them1 and let them stew1 at a moderate heat1 for two hours4 ,or1 you can put them into a large saucepan1 pour in the gravy1 fit on the lid1 and cook upon the range for the same time4 ,in either case they will take care of themselves1 as will the soup1 if ,bridget be reasonably obedient to orders1 while you go to church4 ,when the ducks are done1 lay them upon a hot dish1 thicken the gravy with browned flour1 add a glass of brown sherry and the juice of a lemon4 ,lay three-cornered bits of fried bread around the inside of the dish1 and pour the gravy over all4 ,,fried ,,apples ,,and ,,bacon4 ,pare1 core1 and slice round1 some well-flavored pippins1 or greenings4 ,cut into thin slices some streaked middling of excellent bacon1 and fry in their own fat almost to crispness4 ,take out the meat and arrange it upon a hot chafing-dish1 while you fry the apples in the fat left in the pan from the bacon4 ,drain and lay upon the slices of meat4 ,this is a ,southern dish1 and not so homely as it would seem from the mere reading4 ,,potatoes ,,la ,,reine4 ,mash as usual1 beating up light with butter and milk1 but not so soft as not to take any shape you like to give them4 ,make a rounded hillock1 or a four-sided pyramid of them upon a flat dish4 ,brush this all over with beaten yolk of egg1 set in the oven a few minutes to harden the coating1 and send to table4 ,,mashed ,,carrots4 ,scrape1 wash1 lay in cold water half an hour2 then cook tender in boiling water4 ,drain well1 mash with a wooden spoon1 or beetle1 work in a good piece of butter1 and season with pepper and salt4 ,heap up in a vegetable dish1 and serve very hot4 ,,potato ,,pie4 #a lb4 mashed potato1 rubbed through a colander4 lb4 of butter1 creamed with the sugar4 #f eggs1 whites and yolks beaten separately4 #a lemon1 squeezed into the potato while hot4 #a teaspoonful of nutmeg and the same of mace4 #b cups of white sugar4 ,cream the butter and sugar2 add the yolks1 the spice1 and beat in the potato gradually until it is very light4 ,at last1 whip in the whites4 ,bake in open shells of paste4 ,eat cold4 ,when making these pies on ,saturday--forecasting ,monday's needs and superabundance of cares--prepare more pastry than you need for the two large pies which the above quantity of potato mixture will fill1 and set aside a trim roll of raw crust to be rolled out in due time--we shall see to what end4 ,i take it for granted 7once more7 that all of ,sunday's receipts will be diligently conned on the day when the old distich tells us1 even 8lazy people work the best40 ,this potato pie will be pronounced delicious4 ,,oranges ,,and ,,bananas4 ,these will make a pretty finish to what ,i flatter myself with the hope that you will find a good1 and not inelegant repast4 ,first ,week4 ,monday4 ---- ,blanche's ,soup4 ,duck ,pat4 ,succotash4 ,sweet ,potatoes1 ,boiled4 ,crab-apple ,jelly4 ---- ,cup ,custard1 ,boiled4 ,cut or ,fancy ,cake4 ---- ,,blanche',s ,,soup4 ,strain out the vermicelli left in yesterday's 8stock40 ,heat very hot1 and add two cups of milk in which has been stirred a tablespoonful of rice-flour1 or1 if you cannot get that1 corn-starch4 ,stir until it thickens2 take out a cupful and pour it over two beaten eggs4 ,return to the soup1 taste1 and supply what seasoning is needed2 lift from the fire and leave covered five minutes before pouring into the tureen4 ,,duck ,,pat4 ,cut the meat from the bones of yesterday's ducks1 in season to make gravy4 ,do this by breaking the skeletons to pieces1 and putting them1 with the stuffing1 into a saucepan1 pouring in a quart of cold water1 and letting it in two hours boil down to half as much1 or even one-third4 ,boil slowly1 with the lid slightly lifted after the boiling begins4 ,let this get cold2 skim and season4 ,in the bottom of a pudding-dish put some neat slices of duck2 on this a layer of boiled egg sliced thin2 then1 a few slices of corned tongue4 7,that of a calf will do as well as beef1 and be cheaper4 ,it should be boiled and cold47 ,sprinkle each layer with pepper and a little salt1 with a tiny pinch of mace upon the tongue4 ,when your materials are used up1 pour in the gravy1 and1 just before it goes into the oven1 cover with a crust of pastry kept over from ,saturday4 ,bake about three-quarters of an hour for a large dish--half an hour for one of medium size4 ,there must be a slit in the centre of the crust to let out the steam4 ,by proper foresight1 the manufacture of this very palatable pie will consume but little of a busy woman's time on ,monday4 ,do not forget that with gravies and soups1 after you have placed them over the fire in a well-chosen location1 they will need nothing more than a hasty glance for1 perhaps1 several hours1 during which much work in other parts of the household can be done4 ,,sweet ,,potatoes1 ,,boiled4 ,it is poor economy1 in buying sweet or ,irish potatoes1 to get either very large or very small ones4 ,so1 in cooking1 select those of uniform size4 ,put on in hot water2 boil until a fork will go easily into the largest4 ,peel quickly and set in the oven for a few minutes to dry4 ,eat hot1 with butter4 ,,succotash4 #a can of sweet corn4 #a can of string beans4 #a great spoonful of butter4 ,pepper and salt4 #a cup of milk4 ,a little flour4 ,cut the beans into inch lengths2 put them into a saucepan with the corn1 and cover with cold water4 ,stew half an hour1 after they begin to cook1 turn off most of the water and put in the milk--cold4 ,when it is hot1 stir in the butter1 rolled in flour4 ,season1 simmer for five minutes1 and pour into a deep dish4 ,this will make a large quantity of succotash for a small family1 but what is not eaten will be nice warmed over for breakfast4 ,,cup ,,custards--,,boiled4 #a quart of milk4 ,yolks of #e eggs and whites of #c 7reserving #b for the mringue74 #f tablespoonfuls of sugar4 ,vanilla flavoring1 #a teaspoonful to the pint4 ,heat the milk almost to boiling4 ,take out a cupful and add1 slowly1 to the beaten yolks and sugar1 whipped up with three of the whites4 ,return to the fire and stir until it begins to thicken1 but not until it curdles4 ,pour into a bowl and1 when cold1 flavor4 ,fill glass1 or china cups with it4 ,whip the reserved whites to a mringue with a little powdered sugar1 and heap a spoonful upon the top of each cup4 ,watch your opportunity for boiling the custard4 ,i have often slipped into the kitchen and made it while the coffee was boiling for breakfast4 ,this once off the fire1 no more cooking is needed4 ,,cut1 ,,or ,,fancy ,,cake1 ,of which every housewife keeps a supply in her pantry1 for luncheon and tea1 makes1 with these custards1 a nice dessert1 to which you need never be ashamed to seat ,john and his friends4 ,first ,week4 ,tuesday4 ---- ,family ,soup4 ,rolled ,beef4 ,baked ,tomatoes4 ,browned ,potatoes ,whole4 ,apple ,sauce4 ---- ,unity ,pudding4 ,cream ,sauce4 ---- ,,family ,,soup4 #b lbs4 fresh beef bones1 broken small4 #a lb4 calf's liver1 sliced4 #a slice of ham1 minced4 #a lb4 of coarse mutton1 also minced4 #a turnip4 #c stalks of celery4 #a onion4 ,bunch sweet herbs4 cup of raw rice4 ,pepper and salt4 #d quarts of cold water4 ,put the cracked bones1 the meat1 and the chopped vegetables into the soup-pot1 and cover with the water4 ,the liver should lie in salted water one hour before it is sliced4 ,stew very slowly five hours4 ,then strain1 rubbing hard2 cool enough to bring the fat to the top4 ,take it off1 season the soup1 put over the fire1 and when it boils stir in the rice1 previously cooked soft in a little salted water4 ,simmer together half an hour1 and pour out4 ,,rolled ,,beef4 ,get a fillet of beef--that is1 the tenderloin of several steaks cut in one piece4 ,it will not be cheap1 but there will be no waste4 ,therefore1 as one weighing four or five pounds will make a roast for one day1 your dinner will not be really expensive4 ,roll it up round2 pin tightly with skewers not to be removed1 except by the carver1 and roast with care1 basting often that it may not dry up4 ,carve horizontally4 ,,browned ,,potatoes--,,whole4 ,peel and parboil some fine potatoes1 and half an hour before your beef is taken up1 lay them in the dripping-pan4 ,baste with the meat and turn several times4 ,drain off the grease when they are done to a fine brown1 and lay about the meat in the dish when it goes to table4 ,,baked ,,tomatoes4 ,open a can of tomatoes1 and turn into a bowl4 ,after an hour1 season them with a teaspoonful of sugar1 half as much salt1 a little pepper and a tablespoonful of butter cut into bits1 each bit rolled in flour and all distributed evenly throughout the tomatoes4 ,cover with very dry bread-crumbs4 ,bake in a pudding-dish1 covered1 about thirty minutes1 then brown on the upper grating of the oven4 ,,apple ,,sauce4 ,make this on ,saturday1 by stewing sliced tart apples in a little water until soft1 draining and mashing them1 adding a bit of butter while doing this4 ,sweeten abundantly and season with nutmeg4 ,,unity ,,pudding4 #a cup of milk4 #a tablespoonful of butter4 #a egg4 #a generous pint of prepared flour4 #a cup of sugar4 #a saltspoonful of salt4 ,rub butter and sugar together2 beat in the egg1 and whip up very light4 ,then1 milk and salt1 finally the flour4 ,bake in a buttered mould1 until a straw thrust into the thickest part comes out clean4 ,turn out upon a plate4 ,cut in slices and eat hot4 ,if for this and other receipts which prescribe prepared flour1 you cannot conveniently procure it1 add one teaspoonful of soda and two of cream of tartar to each quart of flour4 ,sift all several times through a sieve4 ,you can keep this for a week or two in a dry place4 ,,cream ,,sauce4 #b cups rich milk--half cream1 if you can get it4 #d tablespoonfuls of sugar4 ,whites of #b eggs whipped stiff4 #a teaspoonful extract of bitter almonds4 teaspoonful of nutmeg4 #a even tablespoonful of corn-starch wet up with cold water4 ,heat the milk to scalding2 add the sugar1 stir in the corn-starch4 ,when it thickens beat in the stiffened whites1 then the seasoning4 ,take from the fire1 and set in boiling water to keep warm--but not cook--until wanted4 ,first ,week4 ,wednesday4 ---- ,split ,pea ,soup4 ,fricasseed ,chicken1 ,brown4 ,ladies' ,cabbage4 ,baked ,potatoes4 ,stewed ,salsify4 ---- ,soft ,gingerbread4 ,caf au ,lait4 ---- ,,split ,,pea ,,soup4 #a quart of split peas1 soaked in soft water all night4 #a lb4 streaked salt pork1 cut into thin strips4 #b lbs4 of beef bones1 cracked well4 #c stalks of celery1 and #a onion1 chopped4 ,salt and pepper to taste4 #d quarts of cold water4 ,a sliced lemon4 ,put soaked peas1 pork1 bones and vegetables over the fire1 with the water1 and boil slowly for three hours1 until the liquid is reduced nearly one half4 ,strain through a colander1 rubbing the peas into a tolerably thick pure into the vessel below4 ,season1 simmer ten minutes over the fire1 and pour over the lemon1 sliced and pared and laid in the tureen4 ,,fricasseed ,,chicken--,,brown4 #a pair of chickens4 lb4 salt pork1 minced4 #a small onion4 ,tablespoonful of chopped parsley4 #b tablespoonfuls of butter4 ,browned flour4 ,pepper1 and a little salt4 ,joint the chickens1 cutting them with a sharp knife4 ,put1 with the pork1 into a pot with a quart of water1 and stew until tender4 ,do not boil fast1 especially at first4 ,strain off the liquor and cover the chickens while you prepare the gravy4 ,put it into a large frying-pan4 ,there will not be too much after the chickens are taken out of it4 ,add to it the parsley and chopped onion1 with seasoning4 ,boil up1 thicken with browned flour2 stir in the butter and cook rapidly1 stirring often1 ten minutes4 ,arrange the chickens upon a hot dish and pour the gravy over it4 ,let all stand for five minutes before sending to the table4 ,,ladies' ,,cabbage4 #a firm white cabbage1 boiled and left to get cold4 #b beaten eggs4 #a tablespoonful of butter4 #c tablespoonfuls of rich milk4 ,pepper and salt4 ,boil the cabbage in two waters4 ,when it is cold1 chop fine1 and mix with it the beaten eggs1 butter1 milk1 pepper and salt to your liking4 ,beat up well and bake in a buttered pudding-dish until brown4 ,serve in the dish in which it was cooked1 and eat hot4 ,,baked ,,potatoes4 ,select large1 fair potatoes of equal size1 wash1 wipe and put into the oven to bake until soft all through4 ,send to table wrapped in a napkin4 ,,stewed ,,salsify4 ,scrape and drop into cold water as fast as you clean them4 ,cut into inch lengths2 cover with hot water and stew tender4 ,turn off the water2 put in a cupful of cold milk4 ,stew in this ten minutes after the boil begins2 add a lump of butter rolled thickly in flour2 pepper and salt as you fancy4 ,boil up once and pour into a deep dish4 ,,soft ,,gingerbread4 #a cup of butter4 #a cup of molasses4 #a cup of sugar4 #a cup of sour or butter milk4 lb4 of raisins1 seeded and cut in half4 #a teaspoonful of soda1 dissolved in boiling water4 #a teaspoonful of cinnamon4 #b eggs4 ,nearly #e cups of sifted flour1 enough for tolerably thick batter4 ,cream butter1 sugar1 molasses1 and spice2 set the mixture on the range until lukewarm4 ,add the milk1 then the beaten eggs1 the soda1 and at last the flour4 ,beat hard five minutes2 put in the fruit dredged with flour2 beat three minutes1 and bake in small round tins4 ,eat warm all that is needed for dessert4 ,the rest will keep well4 ,this gingerbread is uncommonly fine4 ,,caf ,,au ,,lait4 #b cups strong made coffee--fresh and hot4 #b cups of boiling milk4 ,strain the coffee from the boiler into the table coffee-pot1 through thin muslin4 ,add the boiling milk and set in a vessel of hot water1 a 8cozey10 or a thick cloth wrapped about it1 for five minutes4 ,then it is ready for use4 ,pass with the gingerbread4 ,first week4 ,thursday4 ---- ,dundee ,broth4 ,baked ,calf's ,head4 ,french ,beans and ,fried ,brains4 ,stewed ,tomatoes4 ,potatoes in cases4 ---- ,snowballs4 ,sweet ,cream4 ---- ,,dundee ,,broth4 #c lbs4 of mutton cut into strips4 #b lbs4 of bones cracked4 #a carrot4 #b turnips4 #b onions4 ,bunch of herbs4 ,handful of chopped cabbage4 ,pepper and salt4 lb4 of barley4 #d quarts of cold water4 ,put on the meat1 bones1 and sweet herbs1 to stew in four quarts of water4 ,do not disturb for four hours4 ,meanwhile1 pare and cut the vegetables into dice1 and boil until tender in just enough water to cover them4 ,drain this off and throw it away4 ,cover the vegetables with cold water1 a little salt1 and let them stand until you have strained the soup4 ,this should be allowed to cool to throw up the fat4 ,skim it with care2 put back over the fire4 ,salt and pepper1 boil up1 and skim again before putting in the vegetables1 without the water in which they have been standing4 ,the barley should1 all this time1 be soaking in warm water1 just deep enough to cover it4 ,turn it now1 with the water in which it has lain1 into the soup4 ,let all simmer together one hour1 and serve the vegetables in the soup4 ,,baked ,,calf',s ,,head4 ,take out the brains and set aside4 ,wash the head carefully4 ,it should1 of course1 be cleaned with the skin on4 ,soak it in cold1 salted water1 one hour1 then in hot water ten minutes4 ,boil in three quarts of cold water for about an hour after the water begins to bubble4 ,take it out1 saving the liquor when you have salted it1 as stock for to-morrow's soup4 ,plunge the head into cold water for five minutes4 ,wipe carefully1 put into your dripping-pan1 brush it over with beaten egg1 sprinkle with bread-crumbs1 and bake until nicely browned1 basting three times with butter4 ,make a gravy of a cupful of the liquor1 seasoned and thickened4 ,fry strips of ham1 about an inch wide by four inches long1 almost crisp in their own fat1 and having laid the head upon a flat dish1 dispose these about it4 ,serve a piece with each plate of the head4 ,,french ,,beans ,,and ,,fried ,,brains4 ,open a can of string-beans one hour at least before they are to be cooked4 ,cut into short pieces1 cover with hot water1 and stew thirty minutes1 but not until they break4 ,drain well2 stir into them two tablespoonfuls of melted butter1 in which have been mixed salt1 pepper1 and a tablespoonful of lemon-juice4 ,heap within a deep dish1 and garnish with the brains4 ,wash the brains and lay in cold salt and water for an hour1 then boil ten minutes4 ,leave in very cold water until firm--say a quarter of an hour4 ,wipe1 and chop fine1 add a little parsley1 pepper and salt2 make into small cakes by flouring your hands2 dip in beaten egg1 then in cracker-crumbs1 and fry in hot dripping4 ,drain thoroughly4 ,,stewed ,,tomatoes4 ,season a can of tomatoes with salt1 pepper1 sugar1 and a little chopped onion4 ,stew for twenty-five minutes and stir in a large tablespoonful of butter4 ,simmer ten minutes1 and serve4 ,,potatoes ,,in ,,cases4 ,roast large potatoes4 ,cut off a piece from the top of each1 and lay it aside4 ,empty the insides carefully by the help of a small spoon--not tearing the skins4 ,to this potato1 when mashed1 add butter1 grated cheese1 pepper and salt1 as suits your taste4 ,bind the mixture with a beaten egg2 heat in a saucepan1 stirring to prevent scorching2 refill the cases1 fit on the top of each1 and set in a hot oven three minutes before sending to table in a warm napkin4 ,,snowballs4 lb4 raw rice4 #a quart fresh milk4 #e tablespoonfuls of sugar4 ,a little nutmeg4 ,wash the rice in several waters1 and boil in the milk 7always in a farina-kettle71 adding a little salt and five tablespoonfuls of sugar1 with a pinch of nutmeg4 ,stew gently until the rice is soft and has soaked up the milk4 ,fill small cups with the rice1 pressing it down firmly1 and let it get cold4 ,at dinner-time1 turn it out upon a large flat dish1 or pile within a glass bowl4 ,eat with sweetened cream4 ,,sweet ,,cream4 #b cups of cream4 #c tablespoonfuls of powdered sugar4 #b teaspoonfuls of rose-water4 ,stir the sugar into the cream until it is dissolved2 then the rose-water4 ,first ,week4 ,friday4 ---- ,calf's ,feet ,soup4 ,salt ,mackerel with ,cream ,sauce4 ,larded ,sweetbreads1 ,stewed4 ,mashed ,potatoes4 ,stewed ,celery4 ---- ,omelette ,souffl4 ,tea and ,toasted ,crackers4 ---- ,,calf',s ,,feet ,,soup4 #d calf's feet4 #a onion4 ,bunch of sweet herbs4 #b stalks of celery4 #d cloves4 #b eggs4 #a cup of milk4 ,pepper and salt4 #a quart of cold water1 and the liquor in which the calf's head was boiled1 yesterday4 ,in bespeaking your calf's head from your butcher1 ask also for four nice feet1 already cleaned4 7,you can secure your sweetbreads at the same time47 ,put on the feet in a quart of cold water4 ,cover closely and heat gradually to a very gentle boil4 ,keep this up until the feet begin to shrink from the bones--about two hours4 ,should the water fall perceptibly1 fill up from the tea-kettle4 ,have ready the vegetables1 herbs1 and spice1 the former cut up small4 ,put them into the liquor left from yesterday's head1 and when you have heated this to a boil1 add the feet with the water in which they are cooking4 ,boil for another hour1 still slowly4 ,strain the soup1 cool to make the grease rise4 ,skim1 season1 and return to the fire4 ,when again boiling1 stir in the milk1 and the meat from the feet1 cut into dice4 ,take out a cupful of the soup and pour1 by degrees1 over the beaten eggs4 ,return to the pot1 stir two minutes1 and serve4 ,a very nice soup1 and nutritious4 ,if you cannot get calf's feet1 use those of a pig instead1 cooking exactly in the same way4 ,,salt ,,mackerel1 ,,with ,,cream ,,sauce4 ,soak overnight in lukewarm water1 changing this in the morning for ice-cold4 ,rub all the salt off1 and wipe dry4 ,grease your gridiron with butter1 and rub the fish on both sides with the same1 melted4 ,then broil quickly over a clear fire1 turning with a cake-turner so as not to break it4 ,lay upon a hot-water dish1 and cover until the sauce is ready4 ,heat a small cup of milk to scalding4 ,stir into it a teaspoonful of corn-starch1 wet up with a little water4 ,when this thickens1 add two tablespoonfuls of butter1 pepper1 salt1 and chopped parsley4 ,beat an egg light1 pour the sauce gradually over it1 put the mixture again over the fire1 and stir one minute1 not more4 ,pour upon the fish1 and let all stand1 covered1 over the hot water in the chafing-dish4 ,put fresh boiling water under the dish before sending to table4 ,,mashed ,,potatoes1 ,beaten light with milk and butter1 and smoothed into a mound1 should be served with the fish4 ,if you have a pretty butter-print1 wet it1 and stamp the top of the mound4 ,remember that everything tastes better for looking well4 ,,larded ,,sweetbreads1 ,,stewed4 #c or #d fine sweetbreads4 lb4 fat salt pork1 cut into 8lardoons10 or long narrow strips4 #a cup of gravy 7saved from the roast calf's head of yesterday74 #a tablespoonful of tomato or other catsup4 ,juice of half a lemon4 ,season with pepper4 ,parboil the sweetbreads for five minutes4 ,the water should boil when they are dropped in4 ,take out and lay at once in ice-cold water4 ,this makes them firm4 ,leave in this five minutes1 wipe dry1 and set aside to get cold4 ,then lard with the strips of pork1 passing them quite through1 so as to project on both sides4 ,if you have no larding-needle1 use a long-bladed penknife4 ,put them into a saucepan2 cover with the gravy4 ,if there is not enough1 put in a few spoonfuls from the boiling soup4 ,the gravy should be cold1 however1 when poured over the sweetbreads4 ,stew about twenty-five minutes after the boil begins4 ,take out the sweetbreads2 thicken the gravy with browned flour1 add catsup1 lemon1 and pepper1 the lardoons having salted it sufficiently4 ,lay the sweetbreads upon a hot dish1 pour the gravy over them1 and serve2 in carving1 cut perpendicularly4 ,,stewed ,,celery4 #b bunches of celery1 the white stalks only1 scraped and cut into short pieces4 #b beaten eggs4 #a cup of milk4 #a tablespoonful of butter rolled in flour4 ,pepper1 salt1 and a pinch of nutmeg4 ,stew the celery in a little salted hot water until quite tender4 ,drain off the water and put in the milk1 cold4 ,so soon as it boils1 stir in the butter1 rolled in flour1 pepper1 salt1 and nutmeg4 ,add a few spoonfuls of the hot milk to the beaten eggs that they may not curdle in the saucepan2 put with the celery and sauce over the fire2 boil up once1 and dish4 ,,omelette ,,souffl4 #h eggs4 #e tablespoonfuls of powdered sugar4 #a tablespoonful of butter4 ,vanilla or rose-water flavoring4 ,whip the whites to a very stiff froth1 thick enough to be cut with a knife4 ,beat the yolks smooth and long2 add to these the sugar1 whip up well1 and flavor4 ,grease a neat pudding-dish abundantly with the tablespoonful of butter4 ,the last thing before you take your seat at the table1 do all this2 stir whites and yolks together1 and put into a steady1 not too hot1 oven4 ,if you have a teachable cook1 let her learn how to put the prepared ingredients together after dinner has gone in4 ,the oven-door should be opened as seldom as possible1 certainly not under fifteen minutes4 ,by this time the omelette should have risen high1 and be of a golden brown4 ,partly close the oven-door1 to keep it hot1 and let it be served as soon as possible in the bake-dish4 ,never attempt this or any other nerve-trying dish1 for the first time1 for others than a family party4 ,yet it is easy enough when you have once learned for yourself how long to cook it1 and how soon it will fall4 ,,tea ,,and ,,toasted ,,crackers4 ,split ,boston crackers1 toast1 butter2 put where they will keep hot1 and pass with an after-dinner cup of tea4 ,first ,week4 ,saturday4 ---- ,gravy and ,sago ,soup4 ,boiled ,corned ,beef4 ,baked ,macaroni4 ,cauliflower1 with ,sauce4 ,mashed ,turnips4 ---- ,jelly ,tartlets4 ,apples and ,nuts4 ---- ,,gravy ,,and ,,sago ,,soup4 #d lbs4 coarse beef1 cut into strips4 #c lbs4 of bones4 #a slice of lean corned ham4 #d onions4 #d cloves4 #a bunch of sweet herbs4 lb4 of ,german sago4 ,pepper and salt4 #e quarts of water4 #b stalks of celery1 cut small4 ,cut the beef into narrow strips1 the onions into slices4 ,fry the latter brown in dripping1 strain them out1 and set aside4 ,return the dripping to the pan1 and fry the meat until it is nicely browned1 but not crisp4 ,lastly1 fry the bones in the same fat4 ,they should be broken up small4 ,put meat1 bones1 celery1 spice1 and onions into a pot with a quart of cold water2 cover closely1 and put where it will not boil under an hour1 but will heat all the time4 ,this is to draw out color and open the pores 7so to speak7 of the meat4 ,so soon as it boils add four quarts more of cold water4 ,set where it will boil steadily1 but never fast1 for five hours4 ,strain1 and cool sufficiently to make the fat rise4 ,take it off1 put back over the fire1 season1 boil up and skim2 put in the sago1 which should have been soaked two hours in a little water1 simmer fifteen minutes and serve4 ,save all that is left from dinner1 for ,monday4 ,,boiled ,,corned ,,beef4 ,wash well1 and put over the fire in hot water--plenty of it--and boil twenty minutes for each pound of meat4 ,turn three times while cooking4 ,drain dry1 and serve with drawn butter in a boat4 8,draw0 the butter in liquor taken from the pot4 ,keep the rest of the liquor for the base of ,sunday's soup4 ,,mashed ,,turnips4 ,pare1 quarter1 and lay in cold water half an hour4 ,put on in boiling water1 and cook until tender4 ,drain1 mash1 and press to get out the water1 work in pepper1 salt1 and a generous lump of butter4 ,do all this quickly not to cool the turnips1 and pile smoothly in a hot1 deep dish4 ,,cauliflower1 ,,with ,,sauce4 ,pick off the leaves and cut the stem close4 ,do not cut the cauliflower unless very large4 ,lay in cold water for thirty minutes1 tie in coarse bobbinet lace or mosquito net1 and cook in boiling water1 slightly salted1 until tender4 ,lay the cauliflower1 flower upward1 within a hot dish1 and pour the sauce over it4 ,,sauce ,,for ,,the ,,above4 ,stir into a cup of boiling water a tablespoonful of flour1 wet up with cold4 ,when it has boiled two minutes1 add two tablespoonfuls of butter1 the white of an egg whipped stiff1 pepper and salt1 and the juice of a lemon4 ,boil one minute1 and pour over the cauliflower4 ,,baked ,,macaroni4 ,break half a pound of macaroni into pieces an inch long1 and cook in boiling water1 slightly salted1 twenty minutes4 ,drain1 and put a layer in the bottom of a greased bake-dish1 upon this some grated cheese--,parmesan1 if you can get it--and tiny bits of butter4 ,then more macaroni1 and so on1 filling the dish1 with grated cheese on top4 ,wet with a little milk1 and salt lightly4 ,bake1 covered half an hour1 then brown4 ,serve in the bake-dish4 ,,jelly ,,tartlets4 #a lb4 of flour4 lb4 of butter4 lb4 of lard4 ,yolk of an egg4 ,ice-water4 ,wash the butter in three waters1 working it over well to get out the salt4 ,melt it in a tin cup set in boiling water1 take the scum from the top1 and let it get almost cold1 when beat1 little by little1 into the whipped egg4 ,work these into the flour1 adding just enough ice-water to make the paste soft enough to roll out4 ,when you have rolled it into a thin sheet1 spread all over with the lard1 put on with a knife4 ,sprinkle lightly with flour1 roll up1 and flatten with three or four strokes of the rolling-pin4 ,roll again into a yet thinner sheet2 again lubricate with the lard and sprinkle with flour1 and1 once more1 make into a tight roll4 ,set for an hour in a cold place4 ,cut in two4 ,set aside enough for your ,monday's dessert2 line small 8patty-pans0 with the rest1 pricking the paste on the bottom to keep it from puffing too high4 ,bake in a quick oven1 and when cold put a tablespoonful of sweet jelly or jam in each4 ,,apples ,,and ,,nuts1 ,especially the former1 are better for very young stomachs than pastry4 ,second ,week4 ,sunday4 ---- ,mock ,turtle ,bean ,soup4 ,haunch of ,venison4 ,moulded ,potatoes4 ,lima ,beans4 ,sweet ,potatoes1 ,browned4 ---- ,wine ,jelly with ,whipped ,cream4 ,coffee and ,fancy ,cakes4 ---- ,,mock ,,turtle ,,bean ,,soup4 #a quart of mock turtle soup beans4 #b onions1 chopped4 #d stalks of celery1 cut small4 ,liquor in which the corned beef of yesterday was boiled4 ,pepper4 ,dice of fried bread4 #a quart of cold water4 #a tablespoonful of butter rolled in flour4 ,soak the beans overnight4 ,in the morning1 pour on a quart of cold water1 and set them where they will heat for an hour1 without burning4 ,stir up often from the bottom4 ,at the end of this time add the beef liquor 7after taking off the fat71 the onions1 and celery4 ,cook gently three hours1 until the beans are boiled to pieces4 ,strain1 season1 put back into the kettle1 boil up1 season with pepper1 stir in the butter rolled in flour4 ,simmer five minutes1 and pour upon the fried bread in the tureen4 ,if you cannot get the purple 8mock turtle soup beans10 use the common white ones4 ,,haunch ,,of ,,venison4 ,wash all over with lukewarm vinegar and water2 then rub well with butter or lard to soften the skin4 ,cover the top and sides with foolscap paper1 well greased1 and coat it with a paste of flour and water1 half an inch thick4 ,lay over this a large sheet of thin wrapping-paper1 and over this another of stout foolscap4 ,tie all down in place by greased pack-thread4 ,the papers should also be thoroughly greased4 ,thus much on ,saturday--and set the venison in a very cold place4 ,next day1 about three hours before it will be needed1 put into the dripping-pan1 with two cups of boiling water in the bottom4 ,invert another pan over it to keep in the steam2 be sure that the fire is good1 and leave it to itself for an hour4 ,then see that the paper is not scorching2 wet it all over with hot water and a ladleful of gravy2 cover and let it alone for an hour and a half more4 ,remove the papers and paste1 and test with a skewer in the thickest part4 ,if it goes in readily1 close the oven1 and let it brown for half an hour4 ,baste freely four times with claret and butter2 at last dredge with flour and rub over with butter to make a froth4 ,take it up1 put upon a hot dish4 ,skim the gravy left in the dripping pan1 strain it1 thicken with browned flour2 add two teaspoonfuls of currant-jelly1 a glass of claret1 pepper and salt4 ,boil up for an instant1 and serve in a gravy-boat4 ,allow a quarter of an hour to the pound in roasting venison4 ,the neck can be roasted in the same way as the haunch4 ,,mashed ,,potatoes--,,moulded4 ,having mashed and seasoned them as usual1 grease well the inside of a fluted pudding or cake mould1 put in the potato1 cover1 and set for half an hour in a dripping-pan half full of boiling water1 within a moderate oven4 ,then remove the lid1 dip1 for a moment1 the mould in cold water1 and turn the potato out upon a flat dish4 ,,lima ,,beans4 ,you can get them canned1 but they are nearly1 if not quite as good dried4 ,in this case soak them overnight in soft water4 ,change this in the morning for fresh1 and put them on to boil in hot water1 a little salted4 ,cook slowly until soft4 ,do not boil so fast as to break the skins4 ,drain well1 stir in a good piece of butter1 a little pepper and salt1 and eat very hot4 ,,sweet ,,potatoes--,,browned4 ,boil in their skins1 peel while hot1 and set them in a quick oven4 ,glaze presently with butter1 repeating the process1 several times1 as they brown4 ,,wine ,,jelly ,,with ,,whipped ,,cream4 #a package of ,coxe's gelatine1 soaked for two hours in a large cup of cold water4 #b cups of white wine1 or pale sherry4 #a lemon1 all the juice and half the grated peel4 #a teaspoonful of bitter almond extract4 #b cups of white sugar4 #b cups of boiling water4 ,put soaked gelatine1 lemon1 sugar1 and flavoring extract together1 and cover closely for half an hour4 ,pour on boiling water1 stir and strain4 ,add the wine1 strain again through a flannel bag1 without squeezing1 and leave in a mould wet with cold water1 until just before the ,sunday dinner4 ,whip a cup of rich cream to a thick froth in a syllabub-churn4 ,the jelly should have been formed in an open mould--one with cylinder in the middle4 ,fill the hollow left by this with the whipped cream2 or1 if your jelly be a solid mass1 heap the cream about the base4 ,,coffee ,,and ,,macaroons ,should be the final course4 ,i make no apology for hot and good ,sunday dinners4 ,there is a vast deal of straining out infinitesimal gnats and swallowing gigantic camels upon this1 as upon most other questions of conscience4 ,we have neither time nor space for their discussion4 ,i have simply tried to deal with the fact that most husbands1 brothers1 and fathers expect a better dinner on ,sabbath1 and enjoy it more1 than upon other days1 by showing1 to the best of my ability1 how they can be gratified without imposing heavy duties upon mistress and servants at a season when both mind and body need comparative rest4 ,second ,week4 ,monday4 ---- 8,second ,thoughts0 ,soup4 ,larded ,venison4 ,scalloped ,tomatoes4 ,grape ,jelly4 ,fried ,sweet ,potatoes4 ---- ,raspberry and ,currant ,jelly ,tart4 ---- 8,,second ,,thoughts0 ,,soup4 ,heat ,saturday's soup to a boil2 add two cups of milk1 and when this heats1 pour a little of it upon two beaten eggs4 ,return these to the soup1 add whatever seasoning is necessary2 simmer all together for one minute1 and pour upon three or four tablespoonfuls of grated cheese placed in the bottom of the tureen4 ,stir up well1 and it is ready4 ,,larded ,,venison4 ,trim the remains of the roast haunch into a neat shape1 and lard with strips of fat pork1 making incisions to receive it with a thin1 sharp-edged knife4 ,pour what gravy you have over it1 or should there be none1 use butter and water instead4 ,put into a dripping-pan1 turn another over it and roast--or steam--for one hour4 ,meantime1 make a gravy of the trimmings1 bits of bone1 etc41 by covering them well with cold water1 and adding half an onion1 sliced4 ,stew until the gravy is reduced one-half4 ,strain1 season with pepper2 a tablespoonful of currant-jelly1 one of catsup and two of claret4 ,thicken slightly with browned flour1 boil up to mix well1 and pour gradually over the meat4 ,baste abundantly with this for half an hour if the piece of meat be large4 ,less time may suffice for a small roast4 ,never let it dry for an instant4 ,when done1 it should seem to have been stewed rather than roasted4 ,serve the gravy in a sauce-boat4 ,like some other 8second thoughts10 this dish will be even better than at its first appearance4 ,,scalloped ,,tomatoes4 ,turn nearly all the juice off from a can of tomatoes4 ,salt and pepper this1 by the way1 and put aside in a cool place for some other day's soup4 ,put a layer of bread-crumbs in the bottom of a buttered pie-dish2 on them one of tomatoes2 sprinkle with salt1 pepper1 and some bits of butter1 also a little sugar4 ,another layer of crumbs1 another of tomatoes--seasoned--then a top layer of very fine1 dry crumbs4 ,bake covered until bubbling hot1 and brown quickly4 ,,fried ,,sweet ,,potatoes4 ,slice cold ones left from yesterday1 or boiled this fore-noon2 roll in flour and fry in dripping4 ,drain well4 ,,raspberry ,,and ,,currant ,,jelly ,,tart4 ,roll out the raw paste reserved for to-day from ,saturday1 and line two pie-dishes4 ,fill them nearly full of canned raspberries1 sweetened to your liking4 ,spread a coating of currant jelly over the top1 and cover with a lattice-work of pastry1 cut with a jagging-iron4 ,watch your chance of putting them into the oven1 as they are better when not hot4 ,you will like them1 ,i think4 ,second ,week4 ,tuesday4 ---- ,clam ,soup4 ,ragot of ,veal4 ,rice and ,cheese4 ,potato ,puff4 ,celery ,salad4 ---- ,a ,mere ,trifle4 ---- ,,clam ,,soup4 #ej clams1 ready opened4 #a quart of milk4 #a pint of water4 #c tablespoonfuls of butter4 #ab whole peppers4 ,a few bits of red pepper pods4 #f blades of mace4 ,salt to taste4 #a stalk of celery1 cut small4 #a tablespoonful rice-flour or corn-starch4 ,drain off the liquor from the clams and put it over the fire in a large farina-kettle1 with a pint of water1 the peppers1 mace1 celery1 and salt4 ,when it has boiled ten minutes1 strain and put back into the kettle with the clams4 ,shut the lid down closely1 and boil1 fast1 thirty minutes4 ,heat the milk in another vessel1 stir into it the rice-flour1 wet up with cold water1 and the butter4 ,pour into the kettle with the clams1 take at once from the fire1 pour into the tureen1 in the bottom of which you have laid four or five ,boston crackers1 split4 ,cover1 and wait five minutes before serving4 ,,rago,t ,,of ,,veal4 #e lbs4 of knuckle of veal4 #a onion4 #b stalks of celery4 ,bunch of sweet herbs4 ,juice of tomatoes set aside yesterday4 ,juice of half a lemon4 #a tablespoonful of butter4 #b tablespoonfuls of browned flour4 lb4 of streaked fat pork4 ,pepper and salt4 ,crack the bones1 when you have taken the meat off1 and put them into a saucepan with the minced onion1 celery1 and herbs1 with a quart of water4 ,stew slowly until the liquor has boiled down to a pint4 ,meanwhile1 cut the veal into neat slices1 and fry until they begin to brown1 in some good dripping4 ,strain the gravy made from the bones and vegetables over this1 and put all on to stew1 adding the tomato-juice1 pepper1 and pork1 the last cut up fine4 ,simmer1 with the lid on1 for two hours4 ,then add the browned flour1 wet up in cold water1 salt1 if needed1 the butter and lemon-juice4 ,boil up once1 and dish4 ,,rice ,,and ,,cheese4 ,boil a cup of rice in a quart of water1 slightly salted1 and when half-done add two tablespoonfuls of butter4 ,by the time the rice is soft1 the water should have been soaked up entirely1 and each grain stand out whole in the mass4 ,never stir boiling rice1 but shake up the saucepan instead4 ,stir into the rice1 at this point1 three tablespoonfuls of grated cheese1 salt and pepper to taste4 ,toss up with a fork until the cheese is dissolved1 and pour into a deep dish4 ,,potato ,,puff4 ,mash the potatoes while hot4 ,beat in butter1 milk1 and two whipped eggs1 with salt to your liking1 until you have a light1 soft paste4 ,bake in a buttered pudding-dish in a quick oven4 ,,celery ,,salad4 ,cut up blanched stalks of celery into short pieces4 ,mix a dressing of one tablespoonful of oil to one teaspoonful of sugar1 one of salt1 half as much pepper1 and four tablespoonfuls of vinegar with half a teaspoonful of made mustard4 ,heat the vinegar to scalding1 and pour over a beaten egg1 a little at a time1 and beating it in well4 ,to this add the oil and other ingredients1 whipping up the mixture with an egg-beater4 ,when cold1 pour over the salad1 toss up with a silver fork1 and put into a glass bowl4 ,a ,,mere ,,trifle4 #a quart of fresh milk4 #e eggs4 #f tablespoonfuls of sugar4 ,vanilla1 or other essence1 #b teaspoonfuls4 ,heat the milk to boiling1 and pour1 gradually1 upon the beaten yolks and sugar4 ,put again over the fire1 stir steadily for about ten minutes1 or until it begins to thicken4 ,take it off1 and while still very hot1 stir in with a few light strokes half of the frothed whites4 ,let it get cold before flavoring it4 ,pour into a glass bowl4 ,whip the remaining whites to a mringue with a little powdered sugar4 ,heap upon the custard4 ,put bits of bright jelly1 or preserved strawberries1 here and there upon the snowy mass4 ,second ,week4 ,wednesday4 ---- ,hotch-,potch4 ,stewed ,pigeons4 ,potatoes la ,lyonnaise4 ,kidney ,beans4 ,mixed ,pickles4 ---- ,english ,tapioca ,pudding4 ---- ,,hotch-,,potch4 #b lbs4 of lean beef1 without bones1 and cut into mince-meat4 #b onions4 #b carrots4 #b turnips4 #b stalks of celery4 small cabbage1 cut fine4 #b potatoes4 #a cup of corn4 ,half a can of tomatoes4 ,bunch of sweet herbs1 chopped4 ,pepper and salt4 #b tablespoonfuls of butter4 ,wash1 scrape1 and slice the vegetables1 and put all except the tomatoes into a pot2 cover with hot water and boil gently ten minutes4 ,drain off the water1 put a handful of the mixed vegetables1 including now the tomatoes1 in the bottom of a stone jar4 ,pepper and salt1 strew thickly with the minced raw beef1 repeat the order until your materials are all in the jar4 ,fit a top or a small plate over the mouth2 tie down with stout greased paper1 set it within the oven1 and let it alone for five or six hours1 except that you must look1 now and then1 to see that the paper does not take fire4 ,prevent this by greasing it abundantly4 ,at the end of this time1 turn out the hotch-potch2 stir in the butter1 and1 if needed1 additional seasoning through it1 and serve in a tureen4 ,,stewed ,,pigeons4 ,pick1 clean1 and wash the pigeons1 and put into a pot with a cupful of water to keep them from burning1 and a tablespoonful of butter for each one4 ,shut the lid down tightly1 and subject to a slow heat until they are of a nice brown--about nut-color4 ,once in a great while turn them1 and see that each is well wet with the liquor4 ,take them out and cover in a warm place--a colander set over a pot of hot water is best--while you make the gravy4 ,chop the giblets of the pigeon 8exceeding small0 with a little onion and parsley4 ,put into the gravy1 pepper and salt1 boil up and thicken with browned flour4 ,return the pigeons to the pot1 cover again tightly1 and cook slowly until tender4 ,if there should not be liquor enough in the pot to make the gravy1 add boiling water before the giblets go in4 ,this is an admirable receipt4 ,,potatoes ,,la ,,lyonnaise4 ,cut parboiled potatoes into dice4 ,chop an onion and fry it1 with a little minced parsley1 in good dripping or butter1 for one minute4 ,then put in the potatoes4 ,stir briskly until they have fried slowly for five minutes4 ,they must never stick to the bottom1 nor brown4 ,sprinkle with pepper and salt1 drain free of fat by shaking them in a heated colander1 and send up hot4 ,,kidney ,,beans4 ,soak over night in soft water2 next morning cover with lukewarm1 and cook slowly for one hour4 ,salt slightly and boil until tender1 but not to actual breaking4 ,drain very well1 stir in a liberal spoonful of butter1 pepper1 and serve4 ,,english ,,tapioca ,,pudding4 #a cup of tapioca4 #e eggs4 #c pints of milk4 #a cup of sugar4 #b tablespoonfuls of butter4 lb4 of raisins4 ,half the grated peel of a lemon4 ,a little salt4 ,soak the tapioca for one hour in a pint of the milk2 pour into a farina-kettle1 surround with warm water1 salt very slightly1 and bring to a boil4 ,when soft throughout1 turn out to cool1 while you make the custard4 ,heat a quart of milk to scalding2 pour over the beaten eggs and sugar1 this last having been rubbed to a cream with the butter4 ,mix with the tapioca--lemon-peel and raisins last4 ,dredge the fruit lightly with flour1 and beat all up hard4 ,bake in a buttered dish one hour--at first covered4 ,eat warm1 with powdered sugar4 ,it is better for not being too hot4 ,second ,week4 ,thursday4 ---- ,celery ,soup4 ,mutton ,cutlets--,fried4 ,stewed ,corn and ,tomatoes4 ,brussels ,sprouts4 ,mashed ,potatoes4 ---- ,apple ,mringue ,pie4 ---- ,,celery ,,soup4 #b lbs4 of veal4 #a slice of corned ham1 or a ham-bone4 #b bunches of celery4 #b cups of milk4 #b tablespoonfuls of corn-starch wet up in water4 #b tablespoonfuls of butter4 #a teaspoonful of sugar4 #a onion4 ,dice of fried bread4 ,pepper and salt4 #c quarts of water4 ,chop the meat1 onion1 and herbs2 cover with the water and put on to stew early in the day4 ,when the meat has boiled to rags and the liquid reduced one-half1 strain1 and put in the celery1 cut into small pieces4 ,use the best parts only4 ,stew soft2 rub through a colander and return with the broth to the saucepan4 ,season1 add the sugar1 boil up and skim1 and put in the milk4 ,heat1 and add corn starch4 ,when it again boils1 you stirring all the while1 put in the butter4 ,take off so soon as this has melted1 and pour over the fried bread in the tureen4 ,,mutton ,,cutlets--,,fried4 ,beat them flat with the broad side of a hatchet2 season with pepper and salt1 dip first in beaten egg1 then in bread-crumbs1 and fry in lard or dripping4 ,drain perfectly free from the fat1 and arrange them1 standing on end and touching one another1 around a mound of mashed potatoes4 ,,mashed ,,potatoes4 ,prepare as usual1 and shape with a knife into a smooth mound1 with a hedge of cutlets about the base4 ,,stewed ,,corn ,,and ,,tomatoes4 ,take a half-can of tomatoes and the same of corn1 the rest of that which was opened for your 8hotch-potch0 yesterday1 and1 after mixing them up well1 season with pepper1 salt1 and a little sugar4 ,set on where they will cook slowly4 ,at the end of twenty-five minutes1 stir in a great spoonful of butter4 ,put on the lid and stew very gently ten minutes more4 ,serve in a deep dish4 ,,brussels ,,sprouts4 ,pick over1 trim1 and lay in cold water for half an hour cook quickly in boiling water1 a little salt1 for fifteen minutes4 ,drain carefully1 put upon a flat dish1 and pour drawn butter over them4 ,,apple ,m,,ringue ,,pie4 #a quart of flour4 lb4 of butter4 lb4 of lard4 ,ice-water4 ,chop the lard in flour1 wet up with ice-water to a stiff paste4 ,roll thin1 and baste with one-third of the butter1 sprinkle lightly with flour1 and roll up4 ,again roll out1 even thinner than before1 baste again with half the remaining butter1 sprinkle with flour1 and make a second roll4 ,repeat this process yet a third time1 and set in a cold place for one hour4 ,cut the roll of paste into two pieces1 reserving one for to-morrow's oyster-pie4 ,with the other1 line two pie-dishes and fill with good apple-sauce1 well sweetened1 and seasoned with nutmeg4 ,bake until just done4 ,draw to the oven door1 and spread with a mringue made by whipping stiff the whites of three eggs for each pie1 sweetening with a tablespoonful of sugar for each egg4 ,flavor with a little rose-water or lemon-essence1 beat until you can make a clean cut in it1 and spread three-quarters of an inch thick upon each pie4 ,shut the oven door until the mringue is well set4 ,do not let it scorch4 ,eat cold4 ,second ,week4 ,friday4 ---- ,friars' ,soup4 ,oyster ,pie4 ,calf's ,liver l',anglaise4 ,apple ,sauce4 ,stewed ,parsnips4 ,potatoes au gratin4 ,picklette4 ---- ,chocolate ,custard4 ---- ,,friars' ,,soup4 #d onions4 #c stalks of celery4 of a small cabbage4 #b turnips4 #d tablespoonfuls of butter4 cup raw rice4 #b eggs4 ,pepper and salt to taste4 #a tablespoonful of chopped parsley4 #c quarts of water4 ,boil the vegetables1 all chopped fine 7reserving the parsley for seasoning71 in three quarts of water until they can be pulped through a colander4 ,return them1 with the water in which they were cooked1 to the fire4 ,boil the rice1 meantime1 in a little water until it swells and absorbs it all4 ,stir into the vegetable porridge1 season1 and simmer for fifteen minutes4 ,add the butter1 simmer ten minutes1 dip out a cupful and beat into the eggs4 ,stir this into the broth1 and before it begins to boil1 take from the fire and pour out1 lest the eggs should curdle4 ,,oyster ,,pie4 ,roll out the raw paste made yesterday into a pretty thick sheet4 ,fill a pudding-dish with crusts of stale bread1 or light crackers4 ,butter the edges of the dish that the crust may be easily removed4 ,cover the mockpie with the pastry2 lay a strip cut in scallops or points1 around the edge1 to keep it in place1 and bake4 ,to each pint of oyster-liquor allow a cup of milk1 but heat them in separate vessels4 ,so soon as the liquor boils1 put in the oysters and cook five minutes more4 ,stir a tablespoonful of corn-starch into the pint of hot milk1 having1 of course1 first wet it up with cold water1 and1 when it thickens1 pour over the oysters and liquor4 ,season with pepper and salt1 and add two tablespoonfuls of butter1 if there be a quart of oysters4 ,lift the hot crust from the pudding-dish with great care4 ,remove the stale bread1 wipe out the inside2 pour in the stewed oysters with enough of the soup to cover them well2 replace the pastry and set in the oven for two or three minutes4 ,,calf',s ,,liver ,l',,anglaise4 #b lbs4 of fresh liver4 lb4 fat salt pork4 #a tablespoonful of butter4 of a small onion4 #a teaspoonful of chopped parsley4 ,pepper4 ,the pork should salt it sufficiently4 ,put the butter into a warm--not hot saucepan4 ,cut the liver into slices half an inch thick1 and lay upon the butter4 ,mince the pork and cover the liver4 ,sprinkle the parsley and onion1 with pepper1 on top4 ,cover the saucepan closely and set in a kettle of hot water4 ,keep this water below the boiling-point for an hour4 ,then let it boil another hour4 ,the liver should by this time be very tender and juicy1 if the heat has been properly managed4 ,take it out1 and put it upon a chafing-dish to keep warm4 ,boil up1 and thicken the gravy with browned flour2 pour over the liver and serve4 ,the inner saucepan should be made of tin4 ,,potatoes ,,au ,,gratin4 ,mash your potatoes soft with butter and milk2 mould in a round pan or tin jelly-mould1 made very wet with cold water4 ,turn out upon a flat plate--a sheet of tin is better--well-greased1 strew with fine1 dry bread-crumbs2 set upon the upper grating of the oven to brown quickly4 ,slip dexterously from the plate to a hot dish4 ,,stewed ,,parsnips4 ,boil tender and cut in long slices4 ,heat in a saucepan a cup of milk1 thicken it with a tablespoonful of butter cut into bits and rolled in flour1 season with pepper1 salt1 and a little nutmeg4 ,put in the parsnips1 boil up once gently1 take from the fire1 and leave covered in the saucepan for five minutes before you serve4 ,,picklette ,,and ,,apple ,,sauce4 ,pass the first with the oyster pie1 which is a course of itself2 the apple sauce with the meat4 ,,chocolate ,,custard4 #a quart of milk4 #e eggs4 #a cup of sugar4 #d heaping tablespoonfuls of grated chocolate4 #b teaspoonfuls vanilla extract4 ,scald the milk1 rub the chocolate to a smooth paste in a little cold milk4 ,stir into the milk and cook two minutes in it4 ,beat up the yolks of the five eggs with the whites of two1 and the sugar4 ,pour the hot mixture1 gradually1 upon them1 stirring deeply4 ,turn into a buttered pudding-dish1 and set in a dripping-pan of boiling water4 ,bake until firm4 ,when 8set0 in the middle1 spread quickly1 without taking from the oven1 with a mringue made by whipping the reserved whites stiff with a very little sugar4 ,bake until this is done4 ,eat cold4 ,second ,week4 ,saturday4 ---- ,macaroni ,soup4 ,baked ,ham4 ,cheese ,fondu4 ,stewed ,potatoes4 ,spinach with ,eggs4 ---- ,seymour ,pudding4 ---- ,,macaroni ,,soup4 #c lbs4 knuckle of veal4 #b lbs4 of lean beef4 #a lb4 lean ham4 #b onions4 #a carrot4 #b turnips4 ,bunch of sweet herbs4 lb4 of macaroni cut into fancy shapes1 usually known as 8,italian ,paste40 #f cloves4 #c tablespoonfuls of butter4 #f quarts of water4 #c stalks of celery4 ,mince the meat1 crack the bones1 and slice the vegetables4 ,mix all together4 ,put the butter in the bottom of a soup-pot1 next the meat1 then the vegetables and herbs2 fit on a tight lid1 and set the pot where it will warm very slowly4 ,at the end of an hour1 open it1 pour off the gravy2 increase the heat until the meat begins to brown on the sides of the pot4 ,return the gravy to the rest of the ingredients2 cover with six quarts of cold water1 and boil until the liquor has fallen to four quarts4 ,this should be in four hours4 ,strain the soup2 pressing out all the nourishment1 and rubbing the vegetables through the sieve4 ,add the paste1 or1 if you cannot obtain it1 the same quantity of pipe macaroni1 boiled a few minutes in hot water1 and left to get cool4 ,then1 with a sharp knife or scissors1 clip it into very short bits1 and put into the soup4 ,season1 boil up1 skim well1 and let all cook gently together for ten minutes4 ,half of the above quantity of stock will be enough for ,saturday's dinner4 ,therefore1 before adding the macaroni1 take out about two quarts1 season well1 and set aside for ,sunday's soup4 ,,baked ,,ham4 ,soak overnight in warm water4 ,in the morning1 scrub it hard2 trim away the rusty part of the under side and edges2 wipe dry2 cover the bottom with a stiff paste of flour and water1 and lay1 upside down1 in the dripping-pan1 with enough water to keep it from burning4 ,allow1 in baking1 twenty-five minutes to the pound4 ,baste a few times1 to prevent the skin from cracking1 and keep hot water in the pan4 ,when a skewer will pierce the thickest part1 take it up1 plunge for one minute into cold water2 skin carefully1 brush all over with beaten egg1 then strew very thickly with cracker-crumbs1 and set in a hot oven to brown4 ,eat hot or cold1 garnished with sprigs of celery or parsley4 ,,cheese ,,fondu4 #a pint of boiling milk4 #a cup very dry bread-crumbs4 7,crush the crusts baked in yesterday's oyster pie47 lb4 dry cheese1 grated4 #c eggs4 ,pepper and salt4 ,soak the crumbs in the hot milk2 beat in the cheese2 then the yolks of the eggs1 pepper and salt4 ,have a buttered pudding-dish ready1 and just before the fondu goes into the oven whip in the whites of the eggs1 already frothed4 ,pour into the dish1 bake in a brisk oven1 and send at once to table1 as it soon falls4 ,this is a delightful accompaniment to ham4 ,,spinach ,,with ,,eggs4 ,pick the leaves from the stems1 wash well1 and boil in hot water1 a little salted1 for twenty minutes4 ,chop and drain4 ,return to the saucepan with a tablespoonful of butter1 a teaspoonful of sugar1 a little pepper and salt4 ,have ready the yolks of three eggs1 rubbed to powder1 then wet up with a little cream or milk4 ,stir all together in the saucepan1 beating with a wire spoon1 until they are smooth and thick4 ,turn into a deep dish and garnish with the whites of the eggs cut into rings4 ,,stewed ,,potatoes4 ,pare the potatoes2 cut into quarters1 and these into long1 even strips4 ,lay in cold water half an hour1 and cook in boiling water until tender1 with half a minced onion4 ,drain off nearly all the water2 pepper and salt1 and add a cup of cold milk with a tablespoonful of butter rolled in flour4 ,when it thickens1 stir in a little chopped parsley4 ,simmer five minutes and serve4 ,the potatoes should not be allowed to break so much as to lose their shape4 ,,seymour ,,pudding4 cup of molasses4 #a scant cup of milk4 cup of raisins1 seeded and cut in half4 cup of currants4 cup of suet1 powdered4 teaspoonful of soda dissolved in hot water4 #a egg4 #a teaspoonful mixed cinnamon and mace4 ,a little salt4 #a cups of ,graham flour4 ,stir molasses1 suet1 and milk together1 add the egg1 spice1 flour1 fruit1 well dredged with flour--at last1 the soda4 ,beat hard five minutes before putting it into a buttered pudding-mould4 ,boil two hours and a half4 ,eat with butter and sugar4 ,third ,week4 ,sunday4 ---- ,beef and ,barley ,soup4 ,steamed ,turkey4 ,naples ,rice ,pudding4 ,cranberry ,sauce4 ,boiled ,sweet ,potatoes4 ---- ,pumpkin ,pie4 ---- ,,beef ,,and ,,barley ,,soup4 ,use the two quarts of stock set aside yesterday4 ,soak five or six tablespoonfuls of barley in cold water two hours4 ,boil half an hour or until tender1 in a little salted water4 ,when you have taken the cake of cold fat from the top of the soup1 put in the barley and simmer all together half an hour4 ,then stir in two tablespoonfuls of shred gelatine previously soaked one hour in cold water4 ,when this has dissolved1 the soup is ready for use4 ,,steamed ,,turkey4 ,prepare the turkey as for roasting1 and1 if you have no steamer1 put a gridiron upon the top of a pot of boiling water2 lay the fowl upon it1 invert a deep pan1 as nearly as possible the size of the mouth of the pot1 over it1 stuff wet cloths into whatever space may be left between the pot and the pan1 and keep the water at a hard boil1 allowing twenty minutes for each pound of turkey4 ,two or three times1 replenish the water by pulling away one of the cloths so as to leave an aperture large enough to admit the nose of the boiling tea-kettle4 ,when the turkey is half done1 lift the pan and turn it2 replace the cloths and steam again4 ,when it is done1 lay upon a hot dish and baste with a mixture of melted butter and chopped parsley1 anointing all parts of it well4 ,serve drawn butter in a boat1 with a couple of boiled eggs chopped fine1 stirred up in it4 ,save the giblets of the turkey for ,monday's soup4 ,,cranberry ,,sauce ,in a mould1 as strained jelly1 or the plainer dish of stewed cranberries1 well-sweetened1 must accompany this dish4 ,,naples ,,rice ,,pudding4 ,take a few tablespoonfuls of the meat boiled in yesterday's soup1 mince fine1 add half a chopped onion1 a tablespoonful of dripping from the top of the soup1 and put on to warm with a very little hot water4 ,simmer1 but do not boil1 fifteen minutes4 ,boil one cup of rice in enough water1 slightly salt1 to cover it well4 ,shake up from time to time1 but do not stir4 ,when the rice is soft and has soaked up the water1 add a cup of cold milk in which has been stirred a tablespoonful of corn-starch1 one raw egg1 and a tablespoonful of butter4 ,take from the fire before you do this and turn into a bowl4 ,stir in now the minced meat and gravy 7there should be very little of the latter71 season to taste1 mix all up well1 and put into a buttered cake-mould4 ,set this in a dripping-pan of hot water and bake one hour1 closely covered4 ,turn out upon a hot dish4 ,it is a very good entre1 and easily made4 ,,boiled ,,sweet ,,potatoes4 ,boil in their skins until soft to the touch2 pare quickly1 lay upon a flat dish1 butter each1 and serve hot4 ,,pumpkin ,,pie4 #a quart of stewed pumpkin1 rubbed through a fine colander4 #f eggs4 #b quarts of milk4 #a teaspoonful of mace4 #a teaspoonful of cinnamon and the same of nutmeg4 #a cups of sugar4 ,beat the eggs light and whip in the sugar1 then the pumpkin and spice4 ,at last1 mix in the milk1 stirring up well from the bottom4 ,bake in open shells of paste made according to the receipt given last ,thursday4 ,eat cold1 and send around a plate of cheese with it4 ,third ,week4 ,monday4 ---- ,giblet ,soup4 ,turkey and ,ham4 ,corn ,puddings4 ,peach ,pickles4 ,baked ,potatoes4 ---- ,farina ,custard4 ---- ,,giblet ,,soup4 ,cut the giblets of your turkey into six pieces each1 and stew1 closely covered1 in a pint of water until tender4 ,strain out the barley from the remains of yesterday's soup and if you have any of ,saturday's in the pantry1 strain out the vermicelli and add that4 ,warm this to a boil with the liquor in which the giblets were cooked4 ,boil up sharply and skim2 add the giblets1 and while they simmer together1 put two tablespoonfuls of butter cut into bits1 and rolled in browned flour1 into a frying-pan4 ,stir until it is hissing hot4 ,add to the soup with a handful of chopped parsley1 and a tablespoonful of walnut or mushroom catsup4 ,boil up once and serve4 ,,turkey ,,and ,,ham4 ,cover the uncarved side of your steamed turkey with rather thick and fat slices of cooked ham4 ,three or four large ones will suffice4 ,bind them to the body with greased packthread4 ,lay the turkey1 cut side downward1 and the ham up1 in the dripping-pan with a little boiling water in the bottom4 ,bake about three-quarters of an hour1 basting the ham1 when it begins to drip1 with its own grease4 ,ten minutes before taking it up1 clip the strings1 and remove the ham to a hot dish4 ,dredge the upper side of the turkey with flour1 and baste with butter to make a brown froth4 ,dish1 with the ham laid around it4 ,,corn ,,puddings4 ,add to a can of sweet corn1 #a cup of milk4 #c eggs4 #b tablespoonfuls of butter4 #a of sugar4 #b tablespoonfuls of flour4 #a teaspoonful of salt4 ,beat up the eggs1 add the sugar and butter1 the milk1 corn1 and1 lastly1 the flour4 ,bake in earthenware cups well buttered1 or in neat patty-pans4 ,turn out upon a dish1 or eat from the cups4 ,they are very nice when hot4 ,,baked ,,potatoes4 ,wash1 wipe1 and bake in a moderate oven4 ,when done1 cut a round piece of skin almost entirely from the top of each1 leaving a 8hinge0 at one side4 ,with a small knife make an incision in the mealy part of the potato1 i4 e41 the heart1 put in a pinch of salt1 and a bit of butter1 replace the flap of skin1 and send hot to table4 ,,farina ,,custard4 #a quart of milk4 #d tablespoonfuls of farina4 #c eggs well beaten4 #a cup of sugar4 ,vanilla essence--#b teaspoonfuls4 #a saltspoonful of salt4 ,heat the milk to scalding2 stir in the farina1 which should have been previously soaked in a little cold water for an hour4 ,cook in a farina-kettle fifteen minutes1 stirring often4 ,take out a cupful and beat into the eggs already whipped up with the sugar4 ,put into the kettle1 stir in salt and flavoring1 boil two minutes1 and pour into a deep dish4 ,eat warm1 putting a teaspoonful of sweet fruit jelly upon the top of each saucerful in serving4 ,third ,week4 ,tuesday4 ---- ,plain ,calf's ,head ,soup4 ,boiled ,mutton4 ,minced ,cabbage4 ,string-,beans4 ,beet-root ,salad4 ---- ,corn ,meal ,puffs4 ---- ,,plain ,,calf',s ,,head ,,soup4 ,wash a calf's head 7cleaned with the skin on71 in three waters1 and soak one hour in salted water4 ,then put on to boil in five quarts of cold water4 ,cook until the meat slips easily from the bones4 ,take out the head1 remove the bones1 and throw back into the soup4 ,set aside three-quarters of the meat--the best portions--for to-morrow's dinner4 ,chop the ears and other refuse parts fine2 season with salt1 pepper1 onion1 sweet marjoram1 a teaspoonful of ground cloves1 and as much allspice--even spoonfuls4 ,mix all up well1 return to the soup and boil down to three quarts4 ,mash the brains and make into force-meat balls with raw egg1 seasoning and enough flour to hold them together2 roll in flour and set in a cool place until wanted4 ,put two tablespoonfuls of butter into a saucepan with two tablespoonfuls of browned flour wet up with cold water1 and stir together five minutes4 ,strain the soup1 put back two quarts over the fire1 stir in the thickening of flour and butter1 boil up and put in the force-meat balls4 ,simmer ten minutes1 add the juice of a lemon1 and a glass of brown sherry1 and pour out4 ,the reserved quart of 8stock0 is for another day's soup4 ,do not put the calf's tongue into the soup4 ,it is indispensable in to-morrow's ragot4 ,,boiled ,,mutton4 ,the best part for boiling is the leg4 ,put on in boiling water and cook1 allowing fifteen minutes to the pound4 ,make a sauce by taking out a cupful of liquor when it is nearly done1 cooling it until you can take off the fat1 then heating again in a saucepan and stirring into it one tablespoonful of butter1 two teaspoonfuls of flour1 wet up with cold water4 ,stir for five minutes1 putting in a teaspoonful of chopped parsley1 and after another boil1 take from the fire before you put in the juice of a lemon4 ,in this1 as in other cases where the liquor in which meat is boiled is to be used for broth1 salt slightly while cooking1 sprinkling all over lightly with salt the moment you take it from the fire4 ,serve the sauce in a boat4 ,,minced ,,cabbage4 ,boil a firm head of cabbage1 quartered1 in two waters1 throwing the first away after ten minutes' cooking and putting in more as hot1 and a little salted4 ,when it is tender all through1 drain and chop quite fine1 seasoning with salt1 pepper1 and a liberal portion of butter4 ,serve hot in a vegetable dish4 ,,string ,,beans4 ,open a can of string beans an hour before they are to be used4 ,cut them into short pieces when you are ready to cook them2 turn off the liquor and cover them with cold water4 ,put into a pot with a bit of salt pork a little more than an inch square4 ,boil slowly until tender1 strain1 season with pepper1 and serve hot1 with the pork on top of the pile of beans4 ,,beet-,,root ,,salad4 ,boil the beets until tender2 scrape clean2 drop into cold water for three minutes4 ,slice1 and pour over them a dressing of vinegar1 salt1 sugar1 made mustard1 pepper1 and one tablespoonful of oil to four of vinegar4 ,cover1 and let all stand together for two hours4 ,this salad will keep for a couple of days4 ,,corn-,,meal ,,puffs4 #a quart of boiling milk4 #b scant cups of white 8corn-flour40 cup of wheat-flour4 #a scant cup of powdered sugar4 ,a little salt4 #d eggs1 whites and yolks beaten separately4 #a tablespoonful of butter4 teaspoonful of soda4 #a teaspoonful of cream tartar4 teaspoonful mixed cinnamon and nutmeg4 ,sift soda and cream tartar twice through the flour4 ,then1 mix flour and meal together1 and sift a third time4 ,boil the milk and stir into it the meal1 flour1 and salt4 ,boil ten minutes1 stirring well up from the bottom4 ,take it off1 put into a bowl1 add the butter and beat hard for three minutes4 ,let it cool while you whip the eggs light1 then the yolks and sugar and spice together4 ,beat these into the cold mush1 and lastly the frothed whites4 ,whip all together faithfully1 and bake in greased cups or small 8corn-bread moulds10 set within a steady oven4 ,when done1 turn out and eat hot1 breaking--not cutting--them open1 and after buttering sprinkling with white sugar4 ,third ,week4 ,wednesday4 ---- ,marie's ,soup4 ---- ,ragot of ,calf's ,head and ,mushrooms4 ,mashed ,turnips4 ,creamed ,potatoes4 ,tomato ,soy4 ---- ,sponge-cake ,pudding4 ,nuts and ,raisins4 ---- ,,marie',s ,,soup4 #b sweetbreads4 #a quart of soup jelly1 left from yesterday's stock4 #a quart of cold water4 #a onion4 ,bunch of parsley4 #b blades of mace4 ,a dozen mushrooms4 ,pepper and salt4 #a tablespoonful of corn-starch wet up in cold water4 ,wash and scald the sweetbreads1 and put on to stew in the cold water4 ,when they have boiled slowly half an hour1 salt1 boil up and skim4 ,take all the fat from the top of the cold soup-stock1 and stir into the liquor already on the fire4 ,add the onion and parsley minced1 and the mace2 season to taste1 cover and stew gently for one hour4 ,take out the sweetbreads and lay them where they will cool quickly4 ,strain the soup1 return to the fire2 put in a dozen mushrooms 7you can buy the ,french champignons in cans71 stew fifteen minutes2 cut the sweetbreads into small squares1 drop into the soup2 thicken with the corn-starch wet with cold water2 boil up once and serve4 ,this soup is very fine4 ,,rago,t ,,of ,,calf',s ,,head ,,and ,,mushrooms4 #a cold boiled calf's head1 cut into slices with the tongue4 #a can ,french mushrooms1 minus those used for the soup4 #a sliced onion4 ,pepper1 salt1 and sweet herbs4 teaspoonful mixed mace and allspice4 ,juice of a lemon4 ,butter or dripping for frying4 ,cut three-quarters of the calf's head--the best parts--into neat slices1 also the tongue4 ,chop the rest1 season with the onion1 pepper and salt1 cover with three cups of cold water1 and stew gently down to one cup of gravy4 ,meanwhile fry the slices of meat in good dripping4 ,take them out with a wire spoon and put into the bottom of a tin vessel set within another of warm--not boiling--water4 ,cover and set over the fire4 ,drain1 slice and fry the mushrooms in the fat left in the frying-pan4 ,drain and lay these upon the meat in the inner vessel4 ,time the cooking of the gravy so as to have it ready1 spiced1 and seasoned1 to be strained1 hot over the meat and mushrooms4 ,put on a tight lid and simmer fifteen minutes1 never boiling once4 ,strain off the gravy into a saucepan4 ,thicken1 and let it boil up once4 ,add the lemon-juice1 put the meat and mushrooms into a deep dish1 and pour the hot gravy over all4 ,,mashed ,,turnips4 ,boil soft1 drain and mash1 pressing the water out well1 return to the saucepan1 with a generous lump of butter2 pepper and salt2 stir constantly until the butter is dissolved1 and all smoking hot1 and serve in a covered dish4 ,,creamed ,,potatoes4 ,in mashing them1 add more milk than usual1 whipping up hard with a silver fork4 ,while still very hot1 beat in the white of an egg1 already frothed stiffly2 pile in a deep dish and set1 uncovered1 within the oven1 until a light crust begins to form on the top1 but not long enough to injure the dish4 ,brush over with butter to glaze it1 and serve4 ,,tomato ,,soy ,is an excellent 8stock0 pickle4 ,for directions for making it1 please refer to page #dhh1 8,,general ,,receipts1 ,,no4 #a1 ,,of ,,common-,,sense ,,series40 ,,sponge-,,cake ,,pudding4 #a stale sponge-cake4 #b tablespoonfuls of sugar4 #d eggs1 beaten light4 #b cups of milk4 #a tablespoonful of corn-starch1 wet up with cold milk4 ,juice of one lemon and half the grated peel4 ,slice the cake and lay some of it in the bottom of a buttered pudding-dish4 ,make a custard by scalding the milk1 stirring into it the corn-starch1 then pouring it1 by degrees1 upon the beaten eggs and sugar4 ,add the lemon2 pour over the cake1 put another layer of slices2 more custard1 and so on1 until the mould is full4 ,put a small1 heavy plate on top1 and let all stand until the custard is soaked up4 ,cover and bake1 half an hour1 or until done throughout4 ,turn out upon a flat dish1 sprinkle thickly with white sugar1 and eat warm or cold4 ,,nuts ,,and ,,raisins4 ,crack the nuts1 and select for table use fair bunches of plump1 fresh raisins4 ,third ,week4 ,thursday4 ---- ,potage au ,riz4 ,english ,pork ,pie4 ,mock ,stewed ,oysters4 ,potato ,balls4 ,mixed ,pickles4 ---- ,lemon ,jelly and ,light ,cake4 ---- ,,potage ,,au ,,riz1 ,in plainer ,english1 rice-broth1 can be achieved for to-day1 with little trouble1 by the help of the liquor in which your mutton was boiled on ,tuesday4 ,wash and soak a cup of rice in cold water4 ,at the end of half an hour1 add it1 with the water in which it has soaked1 to the mutton-broth1 from which you must first take the fat4 ,boil very slowly two hours1 and should the water sink below the original level more than an inch1 replenish with boiling4 ,in another saucepan heat a cup of milk1 thickened with a tablespoonful of rice-flour4 ,season the mutton-broth with pepper and parsley--it will hardly need salt4 7,boil up and skim1 before the parsley goes in47 ,pour the hot milk over two beaten eggs1 stir in well2 add to the soup in the kettle1 and take instantly from the fire4 ,,english ,,pork ,,pie4 #c lbs4 of lean fresh pork1 cut into strips as long as your finger4 #f large juicy apples4 #b tablespoonfuls of sugar4 ,pepper1 salt1 and mace to taste4 #a cup of sweet cider4 #b tablespoonfuls of butter4 ,good pie-paste for an upper crust1 made according to receipt given for ,thursday of second week in this month4 ,put a layer of pork within a pudding-dish2 season with pepper1 salt1 and nutmeg1 or mace4 ,next a layer of sliced apples1 strewed with sugar and bits of butter4 ,go on in this order until you are ready for the crust1 having the last layer of apples4 ,pour in the cider1 cover with a thick crust of good pastry1 ornamented around the edge2 make a slit in the middle1 and bake in a moderate oven one hour and a half4 ,should the crust threaten to brown too fast1 cover with paper4 ,when nicely browned1 brush over with butter and close the oven door for a moment2 then wash well with white of egg4 ,eat hot4 ,you will find it very good1 odd as the receipt may seem4 ,,mock ,,stewed ,,oysters4 ,scrape and drop into cold water a bunch of salsify1 or oyster-plant4 ,cut into short pieces and stew tender in boiling water1 a little salted4 ,drain off nearly all the water1 and pour into the saucepan a cup of cold milk4 ,when again hot1 add a heaping tablespoonful of butter and a handful of fine cracker-dust1 with pepper and salt4 ,stir very slowly for five minutes1 and pour out4 ,it should be about as thick as oyster soup4 ,,potato ,,balls4 ,mash potatoes with a little butter and salt1 and let them get cold4 ,then work in a beaten egg4 ,make into balls about twice the size of a walnut1 with floured hands1 roll them well in flour1 and fry yellow-brown in good dripping or lard4 ,drain in a colander1 and pile upon a flat dish4 ,,lemon ,,jelly ,,and ,,light ,,cake4 #e lemons--juice of all and grated peel of two4 #b large cups of sugar4 #a package of ,coxe's gelatine1 soaked in two cups of cold water4 #b glasses pale sherry4 #a pint of boiling water4 ,stir sugar1 lemon-juice1 peel1 and soaked gelatine together1 and leave1 covered1 for an hour4 ,then pour over them the boiling water2 stir until the gelatine is dissolved2 strain through a flannel bag1 without pressing4 ,add the wine1 and let all drip1 untouched1 through double flannel4 ,pour into a wet mould4 ,in cold weather1 or if set on ice1 it will be ready for use in six hours4 ,pass a basket of light cake with it4 ,third ,week4 ,friday4 ---- ,lobster ,bisque4 ,stewed ,chicken4 ,rice ,croquettes4 ,crab-apple ,jelly4 ,winter ,squash4 ---- ,apple ,snow4 ,tea and ,macaroons4 ---- ,,lobster ,,bisque4 #a can of lobster4 #a quart of milk4 #a quart of cold water4 #c tablespoonfuls of butter4 cup of pounded cracker4 #a teaspoonful of salt4 ,a little cayenne pepper4 ,free the lobster from all bits of shell1 and cut up small1 tearing as little as may be4 ,put the water into a saucepan1 with the salt and pepper4 ,when boiling1 stir in the lobster and stew half an hour4 ,heat the milk in another vessel1 and1 when scalding1 stir in the cracker and set in hot water for ten minutes4 ,the lobster having cooked for thirty minutes1 add the butter1 and simmer five minutes longer4 ,then pour in the milk2 mix all up well2 set for five minutes in hot water1 and serve in a tureen4 ,pass sliced lemon with it4 ,this bisque is delicious4 ,,stewed ,,chicken4 ,prepare a fine young fowl as for roasting1 with the exception of the dressing1 which should be left out4 ,early in the day 7if you have no gravy already made7 put on the feet and giblets to stew in two cups of cold water1 with a little minced onion4 ,when the giblets are very tender1 and the liquid has boiled down to one cupful1 strain it and set aside the giblets to cool4 ,chop a quarter of a pound of pork1 put it in the bottom of a pot1 lay the chicken upon it2 pour the gravy over it2 cover tightly and set where it will heat steadily1 but not reach the boil under an hour4 ,increase the heat1 not allowing the steam to escape1 for an hour longer1 but it should not stew fast at any time4 ,by this time the fowl should be thoroughly done4 ,remove carefully to a hot dish2 season the gravy1 adding a little hot water if needful1 and strain out the pork4 ,add the giblets1 chopped fine1 stew fast for one minute1 pour over the chicken1 and it is ready for the table4 ,,rice ,,croquettes4 #b cups of cold boiled rice4 #a tablespoonful of melted butter4 #b eggs1 well beaten4 #a tablespoonful sugar4 ,a little flour4 ,salt to taste4 ,work butter and sugar to a cream1 and these into the rice4 ,salt1 and stir up with the eggs to a smooth paste4 ,make into oval balls or rolls1 with well-floured hands4 ,roll in flour1 and fry1 a few at a time1 in sweet lard4 ,drain well and eat hot4 ,,winter ,,squash4 ,pare1 take out the seeds1 cut into strips1 and lay in cold water1 one hour4 ,cook in boiling water1 a little salt1 until very soft4 ,drain off every drop of water1 and mash with a potato beetle1 stirring in a large spoonful of butter1 and seasoning with pepper and salt4 ,mound up in a vegetable dish and serve hot4 ,,apple ,,snow4 #f fine pippins 7raw74 #b cups of milk4 #d eggs4 #a cup of powdered sugar4 ,make a custard by stirring into the hot milk half the sugar1 the yolks of all the eggs1 and the white of one1 and cooking1 stirring constantly until it thickens4 ,let this cool while you whip the whites to a stiff mringue with the rest of the sugar4 ,peel the apples1 and grate directly into the mringue1 stirring in at once that the coating of egg may prevent them from changing color4 ,put the cold custard in the bottom of a glass dish1 and heap the snow upon it4 ,eat soon after making it4 ,,tea ,,and ,,macaroons4 ,pass after dinner in the dining-room1 or send into the parlor4 ,third ,week4 ,saturday4 ---- ,ayrshire ,soup4 ,mutton ,chops and ,tomato ,pure4 ,potato ,strips4 ,sweet ,pickles4 ,boiled ,beans4 ---- ,macaroni ,pudding4 ---- ,,ayrshire ,,soup4 #d lbs4 of lean beef4 #b lbs4 of marrow-bones well cracked4 #b onions4 #b turnips4 #c stalks of celery4 ,bunch of sweet herbs4 #f large potatoes4 cup of oatmeal4 ,pepper and salt4 #f quarts of cold water4 ,chop the vegetables and herbs2 cut the meat fine1 and break up the bones4 ,put the oatmeal to soak in a pint of water4 ,slice the potatoes1 and parboil them in hot water for ten minutes4 ,add them then to the other vegetables1 and put them all1 with the meat and bones1 into a soup-pot1 with the water4 ,stew for four hours1 until the liquor in the pot has fallen one-third4 ,strain through a colander1 set aside two quarts of the stock until to-morrow1 after seasoning it all1 and return the rest to the fire4 ,boil up and skim2 add the oatmeal1 and stew1 covered1 forty minutes1 stirring often1 lest it should burn4 ,,mutton ,,chops ,,and ,,tomato ,,pur,e4 ,broil the chops1 after trimming them neatly2 rub1 as soon as they leave the gridiron1 with butter on both sides2 pepper and salt1 and cover1 for a few minutes1 in a hot water dish1 that they may take up the seasoning4 ,make the pure by stewing a can of tomatoes until almost dry1 then seasoning1 and stirring in a tablespoonful of butter rolled in flour4 ,simmer three minutes1 arrange the chops on their sides1 overlapping each other1 inside of the curve of a flat dish1 and pour the pure within their enclosure4 ,,potato ,,strips4 ,pare and cut the potatoes in long strips1 the length of the potato1 and not more than the sixteenth of an inch thick4 ,lay in ice-water for one hour2 dry by laying on one clean towel and pressing another upon it1 and fry1 not too many at once1 in hot lard1 a little salt4 ,take out so soon as they are browned lightly1 toss in a hot colander1 and serve in a deep dish lined with a napkin4 ,,boiled ,,beans4 ,soak all night1 and in the morning change the cold water for lukewarm4 ,leave in this two hours2 drain it off and put them on to boil in cold water1 with a piece of fat salt pork two inches square4 ,cook slowly until soft4 ,take out the pork1 drain the beans well1 season with pepper1 and dish4 ,,macaroni ,,pudding4 lb4 of macaroni broken into inch lengths4 #b cups of boiling water4 #a tablespoonful of butter4 #a large cup of milk4 #b tablespoonfuls of sugar4 ,grated peel of half a lemon4 ,a little cinnamon and salt4 ,boil the macaroni in the water until it is tender1 and has soaked up the liquid4 ,it must be cooked in a farina-kettle4 ,add the butter and salt4 ,cover for five minutes without cooking4 ,put in the rest of the ingredients4 ,simmer1 after the boil begins1 ten minutes longer1 before serving in a deep dish4 ,be careful1 in stirring1 not to break the macaroni4 ,eat with butter and powdered sugar1 or cream and sugar4 ,fourth ,week4 ,sunday4 ---- ,potato ,soup4 ,roast ,beef4 ,baked ,hominy4 ,sweet ,potatoes1 baked4 ,cabbage ,salad4 ---- ,arrow-,root ,pudding1 ,cold4 ,coffee4 ---- ,,potato ,,soup4 #c pints of good stock4 #a quart of cold water4 #ab mealy potatoes4 #a onion4 cup of rice4 #b tablespoonfuls of butter4 ,seasoning to taste4 ,slice the potatoes1 cover with boiling water1 and cook ten minutes4 ,throw away this water1 and add the quart of cold1 slightly salted1 and the onion1 to the potatoes4 ,boil to pieces1 and pass1 with the water in which they were boiled1 through a colander into the stock4 ,heat all together1 and cook gently half an hour1 before adding the rice1 which should have been boiled soft in a very little water4 ,when the rice is nearly dry1 stir in the butter1 put into the soup1 and simmer five minutes4 ,,roast ,,beef4 ,a rib-roast is best for family use4 ,make your butcher saw off about half of the bone1 after cutting the ends of the ribs clear of the meat2 then fold the flap neatly around to the thick part1 and secure with skewers4 ,the 8trimmings0 are yours--a fact housekeepers often fail to insist upon4 ,the meat is weighed before you buy it4 ,take all that you pay for--and you will seldom be at a loss for a 8base0 for soup or gravy4 ,between butchers and cooks1 there is enough wasted in ,american kitchens to supply a ,national ,soup-house that might feed all the poor in the land4 ,put your beef in the dripping-pan2 pour a cup of boiling water over it1 and roast ten minutes for every pound4 ,bake as soon as the juices begin to flow--the oftener in reason the better4 ,if your meat has much fat on top1 cover it--the fat--with a paste of flour and water4 ,when nearly done1 remove this1 dredge the beef with flour1 baste well with gravy1 strew salt over the top1 and serve4 ,pour the fat off from the gravy2 return to the fire1 thicken with browned gravy1 season1 and boil up once4 ,,sweet ,,potatoes--,,baked4 ,parboil1 take off the skins1 and1 half an hour before you take up your beef1 lay the potatoes in the dripping-pan to brown1 basting them with the meat4 ,they should be of a fine brown4 ,drain off the grease1 and lay about the beef when dished4 ,,baked ,,hominy4 #a cupful of cold boiled hominy 7small grained74 #b cups of milk4 #a large teaspoonful of butter4 ,the same of sugar4 ,a little salt4 #b eggs4 ,work the melted butter well into the hominy1 mashing all lumps4 ,then come the beaten yolks2 next1 sugar and salt2 then1 gradually1 the milk2 lastly the whites4 ,beat until perfectly smooth1 and bake in a greased pudding-dish until delicately browned4 ,serve in the bake-dish4 ,,cabbage ,,salad4 ,chop a firm white cabbage with a sharp knife4 ,a dull one bruises it4 ,make a dressing of two tablespoonfuls of oil2 six of vinegar2 a teaspoonful each of salt and sugar2 half as much each of made mustard and pepper4 ,work all in well1 the vinegar going in last1 and then beat in a raw egg1 whipped light4 ,pour over the salad1 toss up with a fork1 and serve in a glass dish4 ,,arrow-,,root ,,pudding--7,,cold74 #c even tablespoonfuls of arrow-root4 ,get the ,bermuda if you can1 or you may require more4 #c cups of fresh milk4 #b tablespoonfuls of sugar4 #a tablespoonful of butter4 lb4 of crystallized peaches1 chopped fine4 ,heat the milk to scalding1 and stir in the arrow-root wet up with cold milk4 ,stir ten minutes1 and add sugar and butter4 ,stir five minutes more1 and pour out4 ,when nearly cold1 beat in the fruit4 ,pour into a wet mould4 ,make on ,saturday1 and on ,sunday1 turn out upon a dish1 and eat with sugar and cream4 ,it is very good without the fruit1 but needs more sugar in making4 ,,coffee ,should be served last of all4 ,fourth ,week4 ,monday4 ---- ,bread ,soup4 ,cannelon of ,beef4 ,pork and ,beans4 ,chow-chow4 ,potato ,stew4 ---- ,peach ,batter ,pudding4 ---- ,,bread ,,soup4 ,a few raw beef-bones and trimmings1 spoken of yesterday4 ,bones1 bits of skin1 gristle1 etc41 left from ,sunday's roast when you have cut off the meat for the cannelon4 #a pint of stock4 #a onion4 #b stalks of celery4 ,bunch of sweet herbs4 #d quarts of cold water4 #a lb4 stale bread-crusts1 the drier the better1 provided they are not mouldy or sour4 ,salt and pepper4 #b tablespoonfuls of butter4 ,crack the bones1 chop meat and vegetables2 put on in the water1 and boil slowly down to two quarts4 ,strain the liquor2 let it cool2 take off all the fat1 season1 and return to the pot with the stock4 ,boil up and skim2 put in the crusts2 stew1 covered1 half an hour4 ,take it from the range and beat in the butter1 taking out indissoluble bits4 ,then simmer1 in a vessel set within another of boiling water1 half an hour4 ,as you will see1 by a careful perusal of these directions1 the preparation of this soup requires little actual expenditure of time4 ,i beg1 therefore1 that you will 8gather up the fragments0 from larder and bread-box1 and give your family a hot1 nourishing1 8comforting0 dish of porridge1 if it is wash-day4 ,,cannelon ,,of ,,beef4 ,cut the meat from your cold roast1 and chop it fine4 ,season well1 and beat into it the yolks of three eggs and the white of one4 ,add one-third as much cold mashed potato as you have meat1 wet up with gravy1 and make1 with floured hands1 into a long roll--three times as long as it is broad4 ,it should be just soft enough to handle4 ,dredge thickly with flour1 and lay in a greased baking-pan4 ,invert another one over it1 and bake until it is hissing hot on top and sides1 when uncover1 and brown quickly4 ,brush over the outside with white of egg2 dredge again with flour1 shut the oven-door to brown this1 glaze again with egg1 and shut up the oven for one minute4 ,carefully1 with the aid of a cake-turner1 slip the cannelon to a hot dish and serve4 ,,chow-,,chow ,should go around with the cannelon4 ,,potato ,,stew4 ,pare and cut the potatoes into dice4 ,stew in hot water1 with a slice of fat salt pork1 cut very small1 half a minced onion and a little chopped parsley1 until the pork is dissolved and the potatoes very tender4 ,pepper1 and if necessary1 salt1 and pour into a hot1 deep dish4 ,the 8stew0 should not be too liquid1 nor yet stiff4 ,,pork ,,and ,,beans4 ,this is a good1 nourishing dish for ,monday1 and easily managed1 if you have boiled the beans on ,saturday4 ,fill a bake-dish nearly full of them1 and put in the middle a piece of fat salt pork1 about three inches wide1 which you have parboiled in your soup4 ,it will improve the taste of the 8stock0 and be itself the better for the temporary association4 ,pour in a little hot water to keep the beans from burning4 ,pepper and bake1 covered1 for half an hour4 ,remove the cover and brown4 ,,peach ,,batter ,,pudding4 ,open a can of peaches--whole ones1 if you have them--and pour into the bottom of a buttered pudding-dish before you make your batter4 ,there should be just syrup enough to half cover the fruit4 ,for batter1 take #a quart of milk4 #aj tablespoonfuls of prepared flour4 #e eggs1 beaten light4 #a tablespoonful of melted butter4 #a saltspoonful of salt4 ,beat the yolks light1 add the milk and salt1 and pour slowly into a hole made in the middle of the flour4 ,finally1 stir in the whites lightly1 but not until you have beaten the batter smooth4 ,pour over the peaches and bake quickly4 ,you can put it in the oven after the beans are done1 setting the latter aside to keep warm4 ,if you have not time to make sauce1 eat with butter and sugar4 ,do not let the pudding stand after drawing from the oven1 or it will fall4 ,fourth ,week4 ,tuesday4 ---- ,cream ,soup4 ,roast ,breast of ,veal4 ,stewed ,tomatoes4 ,plain ,boiled ,potatoes4 ,celery4 ---- ,essex ,pudding with ,jelly ,sauce4 ---- ,,cream ,,soup4 #c lbs4 lean veal4 #c beaten eggs4 #b blades of mace4 #a onion4 #b quarts of water4 #b cups of milk4 #b tablespoonfuls of rice flour 7or corn-starch74 ,pepper and salt4 ,chop the meat and onion fine1 cover with the water1 and stew slowly three hours4 ,strain1 cool and skim4 ,season and set back on the fire4 ,boil up and skim carefully2 add the milk1 and when hot1 the corn-starch wet with cold water4 ,as it thickens1 take out a cupful1 pour upon the eggs2 stir into the soup1 and take at once from the fire4 ,,roast ,,breast ,,of ,,veal4 ,make incisions between the ribs and the meat1 and stuff with a force-meat of dry bread-crumbs1 chopped pork or ham1 pepper1 sweet marjoram1 and one beaten egg4 ,save a little to thicken the gravy4 ,roast slowly1 basting often and copiously4 ,dredge at the last with flour1 and baste well1 when this has colored1 with butter4 ,,stewed ,,tomatoes4 ,stew a can of tomatoes twenty-five minutes2 season with pepper1 salt1 a little sugar1 and a tablespoonful of butter4 ,cook five minutes and serve4 ,,plain ,,boiled ,,potatoes4 ,pare very thin1 and put on 7after having lain half an hour in cold water7 in boiling water4 ,cook fast until a fork will go easily into the largest2 drain off every drop of water1 and throw in salt4 ,set back1 uncovered1 on the side of the range1 or where they will dry quickly1 yet not scorch4 ,serve in an uncovered dish4 ,,celery4 ,wash1 scrape1 trim off the green tops1 and throw aside for seasoning soups1 vinegar1 etc41 the rank green stalks4 ,lay the better parts in cold water until wanted for the table4 ,put into a tall glass or celery-stand4 ,,essex ,,pudding4 #b cups of fine bread-crumbs4 #b tablespoonfuls of sago1 soaked three hours in a little water4 of a cup of powdered suet4 #e eggs1 beaten light4 #a cup of milk4 #a cup of sugar4 #a tablespoonful flour1 wet in cold milk4 lb4 of whole raisins1 8plumped0 by laying them in boiling water for two minutes4 ,a little salt4 ,cook the sago in enough water to cover it until tender and nearly dry4 ,heat the milk and pour upon the beaten eggs and sugar1 add the crumbs1 beating into a good batter in a bowl2 then suet1 flour1 sago1 and salt4 ,butter a mould thickly and lay the raisins1 dredged with flour1 in the bottom and sides1 in whatever designs you fancy4 ,fill the mould with the batter--well beaten up at the last--putting it in by cautious spoonfuls not to dislodge the raisins1 which should be imbedded in the butter4 ,put on the lid of the pudding mould1 and boil one hour1 never relaxing the heat4 ,dip in cold water and turn out upon a flat dish4 ,eat with jelly sauce4 ,,jelly ,,sauce4 cup of currant jelly4 #b tablespoonfuls of melted butter4 #a lemon--juice and half the grated peel4 teaspoonful of nutmeg4 #a tablespoonful of powdered sugar4 #a glass of wine4 #a cup of boiling water4 #a teaspoonful flour4 ,beat the hot water gradually into the jelly1 and add the butter1 lemon1 and nutmeg4 ,warm almost to a boil1 put in the sugar1 then the flour wet up with cold water4 ,boil up once sharply2 add the wine1 and take from the fire4 ,set1 closely covered1 in a vessel of hot water until wanted4 ,stir well before pouring it out4 ,fourth ,week4 ,wednesday4 ---- ,julienne ,soup4 ,veal and ,ham ,pie4 ,halibut ,steaks1 ,broiled4 ,scalloped ,potatoes4 ,stewed ,cauliflower4 ---- ,pancakes with ,preserves4 ---- ,,julienne ,,soup4 #b lbs4 of mutton1 and a like quantity of veal1 with some beef-bones4 #b carrots4 #b turnips4 ,half a cabbage4 #c onions4 #c stalks of blanched celery4 can of tomatoes4 #e quarts of cold water4 #b tablespoonfuls of butter4 #b teaspoonfuls of sugar4 ,bunch of sweet herbs4 ,pepper and salt4 ,cut the meat small1 crack the bones1 and put on to cook in five quarts of water with the herbs4 ,while it simmers1 prepare the vegetables1 with the exception of the cabbage and tomatoes1 by cleaning1 paring1 and cutting them into narrow strips about two inches long1 and as nearly as possible of uniform size4 ,lay them in cold water for one hour4 ,drain very dry1 and put them into a frying-pan in which you have melted1 but not cooked1 the butter1 and dissolved the sugar4 ,toss them over a hot fire until they are coated with the butter1 but do not let them scorch4 ,set aside in a clean vessel set within one of hot water4 ,when the meat has boiled to rags1 and the liquid is reduced one-third1 strain it and set by until the fat rises and can be taken off4 ,return the soup to the fire1 season1 boil up and skim2 add the glazed vegetables1 with the chopped cabbage--which should have been parboiled1 then drained--and the tomatoes1 cut up small4 ,stew gently for one hour4 ,serve with the vegetables in it4 ,this will make enough soup for two days1 unless your family be large4 ,,halibut ,,steaks--,,broiled4 ,wash and wipe the steaks dry4 ,broil upon a buttered gridiron1 turning when the lower side is done4 ,remove carefully to a chafing-dish1 and anoint with a mixture of butter1 salt1 pepper1 and a little lemon-juice4 ,always serve fish upon hot plates4 ,pass potatoes1 and no other vegetable1 with it4 ,,scalloped ,,potatoes4 #c cups of mashed potatoes4 #c tablespoonfuls of milk4 #b tablespoonfuls of butter4 ,yolks of four hard-boiled eggs4 7,cut the whites in rings to garnish your fish47 ,handful of dry bread-crumbs4 ,salt and pepper4 ,beat butter1 milk1 and seasoning into the potatoes while hot4 ,put a layer in the bottom of a buttered pudding-dish2 cover this with thin slices of yolk2 pepper and salt them2 spread another layer of potato over these1 and proceed in this order until the dish is full1 having the top layer of potato4 ,strew thickly with bread-crumbs4 ,bake covered until hot through1 then brown quickly4 ,serve in the bake-dish4 ,,veal ,,and ,,ham ,,pie4 ,cut the meat from the cold roast of yesterday4 ,put the bones1 well-cracked1 the refuse bits of meat and skin into a saucepan with an onion1 a few spoonfuls of tomatoes1 and three cups of cold water1 and cook slowly until there remains but one cup of gravy4 ,strain and season1 thickening with a tablespoonful of browned flour4 ,cut the veal into small1 even slices4 ,if you have no cold boiled ham1 cook half a pound on purpose by boiling in your gravy stock4 ,slice this also1 and lay upon the veal1 with now and then a slice of hard-boiled egg4 ,fill the dish with alternate layers of veal and ham2 pour in the gravy1 and cover with a thick crust of good pastry1 such as you made last ,thursday for your pork-pie4 ,bake one hour4 ,,stewed ,,cauliflower4 ,when your soup is about half done1 and before you strain it1 take out a cupful1 strain through a thin cloth1 and put into a saucepan1 with a little salt and a tablespoonful of butter4 ,cut a cauliflower into small bunches1 when you have washed and trimmed it1 and lay these in the cooled broth4 ,stew slowly1 covered1 twenty-five minutes1 turning the bunches now and then4 ,when they are tender1 take them out1 lay in a covered dish to keep warm1 stir into the broth a tablespoonful of butter1 cut into bits and rolled in flour1 with nearly half a cup of milk4 ,pepper1 boil up once1 and pour over the cauliflower4 ,,pancakes ,,with ,,preserves4 #a pint of prepared flour4 ,about a quart of milk4 #f eggs4 ,a little salt4 ,beat the yolks light1 add the salt and two cups of milk1 then the flour and beaten whites alternately1 and thin with more milk until the batter is of the right consistency4 ,it should be quite thin4 ,have ready in a small frying-pan a tablespoonful of butter or sweet lard1 hissing hot1 but not discolored by too long heating4 ,pour in enough batter to cover the bottom of the pan1 and fry quickly1 pouring off the fat so soon as the cakes set4 ,turn it with a lift of your spatula and a skilful toss of the pan at the same time4 ,as fast as the pancakes are done--the same lard will do for several--let an assistant spread each upon a hot plate and cover with sweet jam or jelly1 rolling up neatly so soon as this is done4 ,sprinkle with powdered sugar1 and set in a warm oven until you are ready for dessert4 ,fourth ,week4 ,thursday4 ---- ,chicken ,broth4 ,chickens and ,rice4 ,potato ,croquettes4 ,boiled ,sweet ,potatoes4 ,cold ,slaw--,cream ,dressing4 ---- ,poor ,man's ,plum ,pudding4 ---- ,,chicken ,,broth4 ,draw1 stuff1 and truss a pair of chickens1 as for roasting2 tie soft pack-thread around their legs and wings1 binding them close to their bodies1 and put on to boil in four quarts of cold water1 a little salted4 ,they will require at least one hour's boiling1 if they are of fair size4 ,do not cook fast1 especially at first4 ,try with a fork if they are tender1 and if it pierces the breast easily1 take them up1 butter well1 and set in a warm place1 covered4 ,take out a cupful of liquor when they are three-quarters done1 in which to cook your rice4 ,strain the broth after taking out the fowls1 season with pepper and chopped parsley and put again over the fire4 ,take off the scum1 as it rises1 and boil hard fifteen minutes4 ,then add a half cupful of rice1 previously stewed soft in a very little water4 ,simmer a quarter of an hour2 pour in a cup of milk in which has been stirred a tablespoonful of rice-flour2 bring to a slow boil1 and pour a few spoonfuls upon two beaten eggs4 ,return these to the soup1 stir them in and take from the fire4 ,have ready the giblets and one hard-boiled egg chopped fine in the bottom of the tureen1 and turn in the broth upon them4 ,,chickens ,,and ,,rice4 ,parboil a cup of rice in a little water4 ,when it has taken it up1 and is about half done1 add the cupful of broth taken from the soup1 seasoned well4 ,cook the rice slowly in it until done4 7,always cook rice in a farina-kettle1 and shake1 instead of stirring47 ,it should absorb all the gravy4 ,at the last1 stir in a beaten egg1 mixed with a tablespoonful of melted butter4 ,it is best to do this with a fork1 and not a spoon4 ,make a low1 flattened mound of the rice upon a hot dish2 remove the pack-threads from the chickens and lay them on the top4 ,pass grated cheese with it4 ,,potato ,,croquettes4 ,to each cupful of mashed potato1 add half a raw egg1 beaten light1 a little salt and pepper1 and half a teaspoonful of butter4 ,beat well4 ,make into oblong balls1 or rolls1 flour well and fry1 a few at a time1 in boiling lard1 or dripping4 ,drain off the fat and serve hot4 ,,boiled ,,sweet ,,potatoes4 ,select those of uniform size1 wash1 wipe1 and boil until a fork will penetrate them easily4 ,skin1 set in the oven a moment to dry1 and send to table4 ,,cold ,,slaw--,,cream ,,dressing4 #a small head of white cabbage1 shred fine4 #a cup of milk1 scalding hot4 of a cup of vinegar4 #a tablespoonful of butter4 #a egg1 beaten light4 #a tablespoonful of sugar4 #a even tablespoonful of corn-starch4 #a teaspoonful essence of celery4 ,pepper and salt to taste4 ,rub butter and sugar together and pour over them the hot milk4 ,beat into these the frothed egg4 ,put into a vessel set within another of hot water1 add the corn-starch wet up with cold water1 boil slowly until it thickens1 and set aside4 ,in another saucepan scald the vinegar2 put in the pepper and salt with essence of celery1 and pour hot over the cabbage4 ,mix up well2 put back into the saucepan1 and stir briskly over the fire until it is smoking all through1 but not until it boils4 ,turn it into a bowl1 stir into it the custard with a silver fork1 until well mixed2 cover1 to keep in the strength of the vinegar1 and set it where it will cool suddenly4 ,it is very fine4 ,,poor ,,man',s ,,plum ,,pudding4 #c eggs4 #a quart of milk4 ,small loaf of stale bread4 #a tablespoonful of sugar4 lb4 seeded raisins1 cut in two4 ,cinnamon to taste4 ,a pinch of salt4 ,butter4 ,slice the bread and cut off all the crust4 ,butter thinly and lay in order in a well-greased pudding-dish1 strewing each layer with raisins4 ,heat the milk1 put in sugar and salt1 and pour over the beaten eggs4 ,lay a heavy saucer upon the top of the bread and soak with the custard4 ,let all stand half an hour1 then set in a dripping-pan of boiling water1 cover closely1 and cook one hour1 keeping the pan full of water at a hard boil4 ,turn out and eat with liquid sauce4 ,fourth ,week4 ,friday4 ---- ,wednesday's ,soup4 ,boiled ,cod4 ,chicken ,pats4 ,cheese ,fingers4 ,mashed ,potatoes4 ,mashed ,turnips4 ---- ,sweet ,potato ,pudding4 ---- ,,wednesday',s ,,soup4 ,the ,julienne soup which1 as ,i stated in the receipt for making it1 was sufficient for two days1 will have kept perfectly well in the refrigerator1 or in any cold closet4 ,you have now only to warm it over--not quite to the boil1 and it will be even better than upon the first day4 ,it is wise1 sometimes1 to skip a day with a rchauff1 for fear of wearying those for whose comfort your bills-of-fare are made up4 ,,boiled ,,cod4 ,sew up the piece of fish in a thin cloth1 fitted neatly to the shape1 and boil in salted water 7boiling from the first71 allowing about fifteen minutes per pound4 ,unwrap carefully and pour over it a sauce made thus3 ,heat half a cup of milk and as much water together2 stir in a tablespoonful of butter1 cut into bits and rolled in flour1 and when it has thickened1 pour by degrees upon two beaten eggs4 ,put back into the saucepan and stir for one minute2 add salt1 chopped parsley1 and a dozen capers or nasturtium seeds4 ,take at once from the fire4 ,,chicken ,,pat,s4 ,line your pat-pans with a good paste1 made according to either of the receipts already given this month1 and bake in a brisk oven4 ,mince the chicken left from yesterday4 ,put the bones and stuffing into a saucepan with two cups of cold water1 and stew down to one cup of gravy4 ,season this well1 add three tablespoonfuls of milk when you have strained out the bones1 a tablespoonful of butter1 and a very little parsley4 ,the stuffing should thicken it sufficiently4 ,stir in the chicken1 warm until hot1 but do not let it boil1 or it will be spoiled4 ,fill the paste-shells1 having taken them from the tins2 arrange upon a hot dish and set within an open oven until they are sent to table4 ,,cheese ,,fingers4 ,cut good pastry1 left from your pats1 into strips three inches long and two inches wide4 ,strew with grated cheese1 season with pepper and salt2 double the paste upon this lengthwise1 and bake in a quick oven4 ,brush over with beaten egg just before taking them up1 and sift a little powdered cheese upon them4 ,pile1 log-cabin-wise1 upon a folded napkin laid within a flat dish1 and eat without delay1 as they are not good cold4 ,,mashed ,,potatoes ,,and ,,mashed ,,turnips4 ,the receipts for these standard dishes having been already given this month1 it is scarcely necessary to repeat them here4 ,bear in mind1 always1 that they must be served hot1 and the turnips be well drained4 ,,sweet ,,potato ,,pudding4 #a lb4 parboiled sweet potatoes4 cup of butter4 cup of white sugar4 #a tablespoonful of cinnamon4 #d eggs1 whites and yolks beaten separately4 #a teaspoonful of nutmeg4 #a lemon1 juice and grated rind4 #a glass of brandy4 ,let the potatoes get entirely cold1 and grate them4 ,cream the butter and sugar2 add the yolks1 spice and lemon4 ,beat the potato in by degrees1 to a light paste2 then the brandy1 lastly the whites4 ,bake in a buttered dish1 and eat cold4 ,fourth ,week4 ,saturday4 ---- ,bean and ,celery ,soup4 ,jugged ,pigeons4 ,shred ,macaroni4 ,currant ,jelly4 ,brussels-,sprouts4 ---- ,sponge-,cake ,fritters4 ---- ,,bean ,,and ,,celery ,,soup4 #a quart of dried beans1 soaked all night4 #a bunch of celery--the blanched stalks only4 #a lb4 of salt pork1 cut into strips4 #a lb4 of beef--lean1 also cut up4 #b tablespoonfuls of butter4 ,pepper4 #e quarts of water--cold4 #a onion1 minced4 ,cover beans1 meat1 onions1 and half the celery cut into bits1 with the water1 and boil to pieces1 and until the liquid is reduced one-third4 ,rub the beans and celery through a fine colander into the soup4 ,return to the fire1 season with pepper1 put in the rest of the celery1 cut into inch-lengths1 and simmer half an hour1 stirring often1 that it may not 8catch0 on the bottom4 ,set aside a quart of it1 if you can spare as much1 for ,monday's soup4 ,,jugged ,,pigeons4 ,clean and wash well1 and stuff with a dressing made of the giblets boiled and chopped1 a slice of fat pork also minced fine2 the yolks of two hard eggs rubbed to powder1 some bread-crumbs1 pepper and salt1 bound with a beaten raw egg4 ,tie the legs and wings close to their bodies1 and pack the pigeons in a tin pail with a tight top4 ,plunge this into a pot of boiling water2 put a weight on top to keep it steady1 and cook two hours and a half4 ,the water should not boil over the top4 ,drain off the gravy into a saucepan1 thicken with a tablespoonful of butter rolled in flour4 ,season1 boil up1 pour over the pigeons4 ,cover again1 and leave in the hot water ten minutes before serving4 ,,shred ,,macaroni4 ,break half a pound of pipe macaroni into pieces two inches long1 and cook in boiling water1 a little salted1 ten minutes4 ,drain off the water1 and spread the macaroni out to cool upon a dish4 ,when cold1 take a sharp knife or a pair of scissors1 and split each piece in half1 lengthwise4 ,put on in a farina-kettle with a cup of hot milk and a tablespoonful of butter1 seasoning with pepper and salt4 ,cover and stew tender1 but not to breaking4 ,ten minutes after the boil should do this4 ,then stir in three tablespoonfuls of grated cheese4 ,serve in a deep dish4 ,,brussels-,,sprouts4 ,wash and pick over very carefully4 ,put on in plenty of boiling water with a little salt1 and cook fifteen minutes after the water begins to boil anew4 ,drain well and pile upon a dish1 with drawn butter poured over them4 ,,sponge-,,cake ,,fritters4 #h penny sponge-cakes--very stale4 #a cup of boiling milk1 with a pinch of soda stirred in4 #d eggs whipped light4 #a tablespoonful of flour wet up in cold milk4 lb4 currants1 washed and dried4 ,roll the cakes into fine crumbs2 pour over them the hot milk1 with the soda and flour stirred into it4 ,cover for fifteen minutes1 then beat until cold4 ,add the whipped eggs--the yolks first1 then the whites2 finally1 the currants dredged with flour4 ,beat all well4 ,drop in great spoonfuls in boiling lard1 trying one first to be sure that the batter is of the right consistency2 drain quickly in a hot colander2 sprinkle with powdered sugar mixed with nutmeg1 and serve hot4 ,,march4 ,first ,week4 ,sunday4 ---- ,mushroom ,soup4 ,roast ,ducks4 ,savory ,scotch ,pudding4 ,spinach in a ,mould4 ,grape ,jelly4 ,green ,peas4 ---- ,turret ,cream4 ,coffee4 ---- ,,mushroom ,,soup4 #c lbs4 of knuckle of veal1 well cracked4 #a onion4 ,bunch of parsley4 ,a slice of ham1 or some ham or salt-pork bones4 #a can of ,french mushrooms4 #a tablespoonful of butter4 #b tablespoonfuls of flour4 #b beaten eggs4 ,pepper and salt4 #a cup of milk4 #d quarts of cold water4 ,crack the bones and mince the meat1 onion1 and parsley4 ,cover with the water1 and boil gently three hours1 or until the stock has diminished one-half4 ,strain1 season1 boil up and skim4 ,add the mushrooms1 drained from the can liquor1 and sliced4 ,stew twenty minutes2 put in the milk1 the flour1 wet up in cold water1 and when it thickens1 beat a cupful into the whipped eggs4 ,stir into this the butter1 return to the soup1 let it almost boil1 and pour out4 ,to the lovers of mushrooms this is a delicious soup4 ,,roast ,,ducks4 ,draw1 clean and wash a pair of ducks4 ,stuff one only with a dressing made of bread-crumbs1 the hard-boiled yolk of an egg1 a little minced sage and onion4 ,rub the inside of the other with melted butter1 pepper and salt4 ,many do not like the taste of onion and sage1 while others do not enjoy roast duck without the flavor of these condiments4 ,put the fowls into the dripping-pan1 pour a cup of boiling water over them1 and roast about an hour1 basting frequently4 ,at the last1 dredge with flour1 and baste with butter2 then brown4 ,chop the giblets fine1 pour the fat from the top of the gravy in the dripping-pan1 thicken with browned flour that which is left1 and stir in the giblets4 ,,green ,,peas ,have1 from time immemorial1 been the adjunct of roast ducks4 ,as the best substitute to be had at this season1 open a can of preserved green peas--the ,french cans are best2 let them stand an hour to get rid of the airless taste that is apt to cling to canned vegetables2 pour off the liquor2 cook twenty minutes in boiling water1 a little salt2 drain dry1 and stir up in them a teaspoonful of butter1 with pepper to your liking4 ,,savory ,,scotch ,,pudding4 #a quart of milk4 #a cup of best oatmeal1 soaked all night in cold water4 #a cup of gravy4 #d tablespoonfuls of bread-crumbs4 #a tablespoonful of butter4 #c eggs4 ,pepper and salt4 ,when your soup is ready to strain1 dip out a cupful and set by to cool4 ,take off the fat and stir into the soaked oatmeal4 ,mix up well2 put in a farina-kettle with boiling water around it1 and add by degrees1 as it thickens1 the milk heated to scalding4 ,when all is in1 salt and pepper to taste and cook fast1 stirring often1 ten minutes4 ,take from the fire1 and let it cool4 ,n4,b4 ,if you have the gravy1 all this can be done on ,saturday4 ,when cold1 beat in the butter1 melted1 working out all the lumps and taking the skin from the top4 ,beat in the whipped eggs1 working up fast and hard4 ,pour into a buttered pudding-dish2 bake1 covered1 one hour1 then brown4 ,serve in the bake-dish4 ,,spinach ,,in ,a ,,mould4 ,pick over carefully1 clip off the stems and put on the leaves in boiling water1 with salt stirred in4 ,boil hard fifteen minutes4 ,when done1 drain1 pressing out all the water4 ,chop fine2 put back into the saucepan with a piece of butter--a large spoonful for a good dish--a little powdered sugar1 salt and pepper to taste4 ,stir and toss until very hot2 press hard into a mould wet with hot water1 and turn out with care upon a heated dish4 ,lay round slices of hard-boiled eggs on the top4 ,,turret ,,cream4 #a quart of milk4 #a package ,coxe's gelatine4 #a heaping cup of white sugar4 #c eggs beaten light1 whites and yolks separately4 lb4 crystallized fruit4 ,vanilla flavoring4 ,juice of a lemon in which half the grated peel has been soaked1 then strained out4 ,soak the gelatine three hours in a large cup of cold water4 ,scald the milk1 stir in the sugar1 and when this has melted1 the gelatine4 ,stir over the fire five minutes2 pour out half of the mixture into a bowl1 and add the whipped yolks to that left in the saucepan4 ,stir one minute1 and take from the fire4 ,flavor the yellow gelatine with lemon--the white with vanilla4 ,as soon as the yellow begins to congeal1 whip one-half of the stiffened whites into it1 a little at a time1 with a ,dover egg-beater4 ,add the rest to the white gelatine1 in the same manner1 whipping each in until it stiffens before adding more1 and not ceasing until both are heaps of 8sponge40 ,wet the inside of a tall fluted mould with water1 and arrange in the bottom1 close to the outside of the mould1 a row of crystallized cherries4 ,then1 put in a layer of the white mixture2 on this1 close to the outside1 strips of apricots or peaches2 then a layer of yellow mixture1 another border of cherries1 and so on1 until the materials are used up4 ,do this on ,saturday4 ,next day1 dip for one instant in hot water1 and invert upon a flat dish4 ,eat with brandied fruit4 ,it will be a beautiful dessert4 ,,coffee4 ,pass with light cakes or sweet biscuits4 ,first ,week4 ,monday4 ---- ,tomato and ,bean ,soup4 ,ham and ,eggs4 ,fricassee of ,duck4 ,stewed ,corn4 ,glazed ,potatoes4 ---- ,queen's ,pudding4 ---- ,,tomato ,,and ,,bean ,,soup4 ,open a can of tomatoes2 take out the hard and unripe portions1 cut up the rest in small pieces1 and heat to a boil before adding the bean soup set aside from ,saturday4 ,simmer all together half an hour1 season to taste1 and pour over the dice of fried bread you have put in the bottom of the tureen4 ,,ham ,,and ,,eggs4 ,pour a little hot water in a frying-pan1 if you use smoked raw ham for this dish1 and cook the slices in it ten minutes4 ,let them get perfectly cold4 ,fry in their own fat until tender throughout and crisp at the edges4 ,drain the fat from them and arrange them upon a hot dish4 ,strain the fat1 return to the pan1 and fry the eggs without turning4 ,cut the ham in neat slices1 lay an egg upon each1 and serve4 ,,fricassee ,,of ,,duck4 ,cut the meat from the bones of yesterday's ducks1 dividing the joints neatly1 and slicing the breast1 etc4 ,crack the skeleton to pieces1 and put it1 with the skin1 stuffing1 and gristly bits1 into a saucepan4 ,cover with cold water1 and stew until a cupful of good gravy is extracted4 ,strain and season this2 put in the sliced duck4 ,set within a pot of hot water and bring the contents of the inner saucepan almost to a boil4 ,add a couple of beaten eggs2 stir up well and set aside in the hot water1 covered1 for five minutes4 ,the meat must not actually boil once4 ,,stewed ,,corn4 ,open a can of corn1 an hour before cooking it4 ,put it into a saucepan when you are ready for it2 cover with boiling water1 and let it stand without cooking1 for ten minutes4 ,drain off the water2 cover the corn with hot milk1 a little salted2 set within a vessel of hot water1 and cook for half an hour1 or until tender4 ,stir in a tablespoonful of butter1 cut into thirds1 each rolled in flour2 simmer ten minutes1 pepper1 and turn into a deep covered dish4 ,,glazed ,,potatoes4 ,parboil them in their skins2 peel quickly and lay in the dripping-pan within a hot oven4 ,as soon as they begin to 8crust0 over1 baste with good dripping or butter4 ,repeat this three times until they are of a glossy brown4 ,eat hot4 ,,queen',s ,,pudding4 #aj fine pippins1 pared and cored4 lb4 macaroons1 pounded fine4 #b tablespoonfuls of sugar4 teaspoonful cinnamon4 cup crab-apple or quince jelly4 #a tablespoonful of brandy4 #a pint of milk4 #a tablespoonful corn-starch4 ,whites of #c eggs4 ,a little salt4 ,put the apples into a buttered pudding-dish4 ,fill this half full of cold water2 cover closely and bake until a straw will pierce them4 ,let them stand1 covered1 until cold4 7,do this on ,saturday47 ,drain off the water the day you mean to use them4 ,put a spoonful of jelly and a few drops of brandy into each apple4 ,strew with cinnamon and sugar4 ,cover and let them stand while you scald the milk1 and stir in the macaroons1 the salt and the corn-starch wet up in cold milk4 ,boil for one minute4 ,take from the fire1 beat up well1 and let it cool before whipping in the frothed whites4 ,pour this mixture over the apples and bake half an hour in a brisk oven4 ,eat warm with a sauce made of the water in which the apples were stewed1 well sweetened and spiced1 a tablespoonful of butter1 rolled in flour and the beaten yolk of an egg4 ,heat the liquor1 sweeten and season2 thicken with butter and flour2 boil up2 pour gradually over the egg1 and set in hot water until it is needed4 ,first ,week4 ,tuesday4 ---- ,german ,sago ,broth4 ,beefsteak and ,onions4 ,french ,beans ,garnis with ,sausages4 ,hot ,slaw4 ---- ,hasty ,farina ,pudding4 ---- ,,german ,,sago ,,soup4 #c lbs4 knuckle of veal1 well cracked4 #a onion4 #b stalks of celery4 ,some pork bones1 if you have them4 ,bunch of sweet herbs1 minced4 #d quarts of cold water4 ,pepper and salt4 of a cup of ,german sago1 soaked two hours in cold water4 ,chop the meat1 celery1 herbs1 and onion1 and crack the bones4 ,cover with the water1 and cook slowly three hours1 or until the meat is boiled to shreds4 ,strain1 season1 boil up and skim well1 put in the soaked sago and cook slowly half an hour4 ,the sago should be entirely dissolved4 ,,beefsteak ,,and ,,onions4 ,broil your steak as usual4 ,fry in a little butter one onion1 sliced1 until brown4 ,strain it out1 and when your steak is done1 and laid upon a hot dish1 pour the butter in which the onion was fried over it4 ,add pepper and salt1 and the faintest suspicion of made mustard1 turn over it a hot cover and let it stand five minutes before serving4 ,,french ,,beans ,,garnis ,,with ,,sausages4 ,open a can of 8string0 beans1 cut in short pieces1 cover with boiling water1 slightly salted1 and cook tender4 ,drain well1 stir in a tablespoonful of butter1 a little pepper and salt1 and heap upon a hot dish4 ,surround with sausages1 in cakes or in cases1 fried in their own fat1 and drained from the grease4 ,serve hot4 ,,hot ,,slaw4 #a small1 firm head of cabbage1 shred fine4 #a cup of vinegar4 #a tablespoonful of butter4 #a tablespoonful of sugar4 #b tablespoonfuls of sour cream4 teaspoonful of made mustard4 #a saltspoonful of pepper and the same of salt4 ,put the vinegar1 and all the other ingredients for the dressing1 except the cream1 in a saucepan1 and heat to a boil4 ,pour scalding hot over the cabbage2 return to the saucepan1 and stir and toss until all is smoking again4 ,take from the fire1 stir in the cream1 turn into a covered dish and set in hot water ten minutes before you send to the table4 ,,hasty ,,farina ,,pudding4 #a quart of milk4 #d tablespoonfuls 7heaping7 of farina1 previously soaked in a little cold water for one hour4 #a tablespoonful of butter4 #a teaspoonful of salt4 #b eggs1 beaten4 ,scald the milk2 stir in the salt1 then the soaked farina1 and cook steadily 7always in a farina-kettle7 three quarters of an hour4 ,add the butter2 take a cupful of the boiling mixture1 and beat into the whipped eggs4 ,put back into the saucepan1 stir for two minutes and pour into a deep1 open dish4 ,eat with milk1 or cream1 and sugar4 ,first ,week4 ,wednesday4 ---- ,baked ,soup4 ,devilled ,lobster4 ,calf's ,liver la ,mode4 ,baked ,celery4 ,potatoes au ,gratin1 with ,vermicelli4 ---- ,lemon ,pudding4 ---- ,,baked ,,soup4 #b lbs4 of lean beef1 cut into dice4 #c stalks of blanched celery4 #b turnips4 ,handful of chopped cabbage4 #a onion4 #a carrot4 #b roots of salsify1 cut small4 ,chopped parsley4 cup of rice1 previously boiled for fifteen minutes4 can of tomatoes1 cut up4 ,pepper and salt4 #a quart cold water4 ,prepare beef and vegetables early in the day2 mix all up well1 and put into a strong earthenware jar1 with a good cover of the same material4 ,coat this top thickly with a stiff paste of flour and water to exclude the air1 and set in the oven for six hours4 ,once in a while1 grease the paste to prevent it from scorching or cracking4 ,it is also well to set the jar in a dripping or bake pan of boiling water4 ,serve without straining4 ,,devilled ,,lobster4 #a can of preserved lobster4 #c tablespoonfuls of butter4 #d tablespoonfuls of vinegar4 teaspoonful of made mustard4 ,a good pinch of cayenne pepper4 ,boiled eggs for garnishing4 ,salt4 ,open the lobster-can and empty it into a bowl an hour before using it4 ,mince evenly4 ,put vinegar1 butter and seasoning into a saucepan1 and when it simmers1 add the lobster4 ,cook slowly1 covered1 half an hour1 stirring occasionally4 ,turn into a deep dish1 and garnish with slices of egg4 ,eat hot with buttered ,boston crackers4 ,,calf',s ,,liver ,,la ,,mode4 #a fine1 fresh liver4 lb4 salt pork1 cut into lardoons4 #c tablespoonfuls good dripping4 #b sliced onions1 small ones4 #a tablespoonful ,harvey's ,sauce4 #b tablespoonfuls of vinegar4 #a teaspoonful mixed spices4 #a tablespoonful sweet herbs1 chopped4 ,pepper4 ,wash the liver1 and soak half an hour in cold1 salted water4 ,wipe dry and lard with the fat pork1 allowing it to project on both sides4 ,heat dripping1 onion1 herbs1 and spice in a frying-pan4 ,put in the liver and fry both sides to a light brown4 ,turn all into a saucepan1 add the vinegar1 and water enough to cover it2 put on a close lid and stew gently one hour and a half4 ,lay the liver on a hot dish1 add the sauce to the gravy1 strain it1 thicken with browned flour1 boil up2 pour half over the liver1 and send the rest up in a sauce-boat4 ,,baked ,,celery4 ,cut two bunches of celery1 the best stalks only1 into inch-lengths1 and stew in boiling water1 a little salt1 for ten minutes4 ,drain off the water1 and add a cup of milk1 a tablespoonful of butter1 rolled thickly in flour1 a little pepper and salt4 ,simmer three minutes after heating1 and pour into a shallow bowl to cool4 ,butter a bake-dish1 strew the bottom with fine bread-crumbs4 ,when the celery is almost or quite cold1 beat into it two eggs1 and pour into the dish4 ,strew bread-crumbs thickly over the top1 turn a tin plate over all1 and bake twenty minutes4 ,remove the cover and brown4 ,,potatoes ,,au ,,gratin1 ,,with ,,vermicelli4 ,mash the potatoes as usual1 with butter1 milk1 and salt4 ,smooth into a hillock upon a pie-plate1 and strew with a handful of vermicelli broken small1 cooked soft in boiling water1 a little salt1 then drained perfectly dry and spread out to cool4 ,brown all in a quick oven1 glaze with butter1 slip to a hot dish1 and it is ready4 ,,lemon ,,pudding4 #f butter crackers1 soaked in water1 and beaten smooth4 ,juice of three lemons and half the grated peel4 #a cup of molasses4 ,a pinch of salt4 #a tablespoonful of melted butter4 ,pie-paste for shells4 ,chop the pulp of the lemons1 leaving out the thick white peel1 very fine2 stir into the crushed crackers1 with the butter and salt4 ,beat the molasses into this1 gradually1 with the grated peel4 ,line two pie-dishes with good paste1 fill with the mixture and bake1 without upper crusts4 ,eat warm1 or cold4 ,they are best fresh4 ,first ,week4 ,thursday4 ---- ,beef ,soup with ,barley4 ,stuffed ,loin of ,veal4 ,baked ,tomatoes4 ,kidney ,beans with ,sauce4 ---- ,plain ,boiled ,pudding4 ,hard ,sauce4 ---- ,,beef ,,soup ,,with ,,barley4 #c lbs4 of beef from the shin4 #b lbs4 of bones4 #a onion stuck with cloves4 #b stalks of celery4 ,the half can of tomatoes left from yesterday's soup4 #b turnips4 ,nearly a cup of pearl barley4 #d quarts of water4 ,pepper and salt4 ,cut up the meat and crack the bones4 ,cut up celery1 turnips1 and tomatoes4 ,put all these1 with the onion1 into the soup-pot1 with the gallon of cold water1 and boil gently three hours4 ,the liquor should be reduced one-third4 ,wash the barley and boil fifteen minutes in a very little water4 ,strain the soup1 pressing hard4 ,season2 let it boil up once1 and skim before adding the barley and the water in which it has boiled4 ,simmer half an hour1 and serve4 ,,stuffed ,,loin ,,of ,,veal4 ,prepare a dressing of bread-crumbs1 a little chopped corned ham1 parsley1 pepper and salt1 moistened with milk4 ,have the bones taken out of the meat1 and fill the holes thus left with the stuffing4 ,secure the meat into a good shape with skewers1 and cover the top and sides with thick foolscap paper1 binding it with strings4 ,grease paper and strings1 put the veal into your dripping-pan with a cup of hot water1 and bake1 basting the paper now and then with dripping1 to prevent scorching4 ,at the end of an hour1 take out the meat and remove the paper4 ,pour off the gravy1 carefully setting it by2 return the meat to the oven with a cupful of milk in the pan instead of the gravy4 ,baste with butter1 lavishly1 once1--afterwards1 and often with the milk as it heats4 ,roast1 not too fast1 nearly an hour more1 or until your meat is tender4 ,should the milk evaporate too rapidly1 add a little hot water4 ,indeed1 this is a wise precaution against scorching4 ,take up the veal1 thicken the gravy left in the oven1 with a tablespoonful of butter rolled in flour1 salt1 and pepper1 heat carefully that the milk may not 8catch10 and pour some over the meat1 serving the rest in a boat4 ,veal cooked in this way is very nice1 but requires much attention at the last4 ,,baked ,,tomatoes4 ,strew the bottom of a pie-dish with fine crumbs1 having greased it first4 ,drain off much of the liquor from a can of tomatoes1 add it to the soup1 pour the tomatoes upon the crumbs1 season with pepper1 salt1 and butter2 strew more crumbs thickly over the top4 ,bake1 covered1 twenty minutes2 then brown4 ,,kidney ,,beans ,,with ,,sauce4 ,soak the beans overnight4 ,the next day boil them until soft in salted water4 ,drain this off4 ,strain the first gravy taken from the roast veal--before the milk is substituted--into a saucepan2 add a tablespoonful of butter1 and half a small onion1 minced4 ,boil five minutes1 strain through a soup-sieve1 pressing the onion hard2 season with pepper1 salt1 and a little chopped parsley2 pour over the beans1 simmer fifteen minutes1 closely covered1 drain off half of the liquor1 and serve in a covered dish4 ,,plain ,,boiled ,,pudding4 #c cups--full ones--of good flour4 #b cups of 8loppered0 milk or buttermilk2 sour cream is best of all4 #a full teaspoonful of soda dissolved in hot water4 ,a little salt4 cup finely-powdered suet4 ,stir the milk and soda gradually into the flour1 working it smooth4 ,put suet and salt in1 and beat all thoroughly4 ,boil in a buttered mould an hour and a half4 ,,hard ,,sauce4 #a cup of sugar4 #b tablespoonfuls of butter4 glass of wine4 ,juice of a lemon and half of the grated peel4 ,warm the butter1 and rub into the sugar1 working into a light cream4 ,add lemon and wine4 ,mould as you like1 and set aside to cool4 ,first ,week4 ,friday4 ---- ,oyster ,soup4 ,brown ,fricassee of ,chicken4 ,ladies' ,cabbage4 ,potatoes au naturel4 ,grape ,jelly4 ---- ,sliced ,apple ,pie4 ---- ,,oyster ,,soup4 ,drain the liquor from the oysters through a colander4 ,put the liquor over the fire with half as much water1 salt1 pepper1 and a large tablespoonful of butter for each quart of soup4 ,let it boil up well1 and put in the oysters4 ,heat slowly1 and as soon as they 8ruffle10 which should be about five minutes after they reach the boil1 strain off the soup4 ,have in another vessel as much boiling milk as there was oyster liquor4 ,pour the oysters into a hot tureen1 put a large spoonful of butter upon them2 when it melts entirely1 turn in the milk4 ,stir in well1 add the hot soup1 cover1 and serve with sliced lemon and crackers4 ,,brown ,,fricassee ,,of ,,chicken4 ,joint the chicken neatly1 and lay in salted cold water half an hour4 ,cut a quarter of a pound of salt pork into strips1 and fry in good dripping4 ,strain it out1 skin the chicken as far as possible1 and fry in the same fat1 with a sliced onion4 ,chop the pork fine and put into a saucepan2 next1 the onion2 at last1 the fowl4 ,sprinkle a teaspoonful of mixed allspice and cloves over all1 pour on cold water to cover them well1 put on a tight lid1 and stew gently for an hour or more1 until the meat is tender4 ,arrange the fowl upon a hot dish2 strain the gravy2 season to taste with pepper1 salt1 and parsley2 thicken with browned flour2 boil up once2 pour over the chicken2 cover1 and let all stand for five minutes before serving4 ,,ladies' ,,cabbage4 ,boil a firm cabbage in two waters4 ,drain1 then set aside to get cold4 ,chop fine2 add two beaten eggs1 a tablespoonful of butter1 pepper1 salt1 and three tablespoonfuls of milk4 ,stir all well1 and bake brown in a buttered pudding-dish4 ,eat very hot4 ,,potatoes ,,au ,,naturel4 ,choose those of uniform size2 put on in their skins1 in boiling water4 ,when about half done1 check the boil suddenly by a cupful of cold water4 ,this is said to make old potatoes mealy4 ,boil again until a fork will pierce them4 ,drain off the water2 sprinkle with salt to make the skins crack1 and dry out in the uncovered pot1 on the range1 for a few minutes before peeling4 ,,sliced ,,apple ,,pie4 #a lb4 of prepared flour4 lb4 of butter4 ,ice-water to make stiff dough4 ,chop half of the butter into the flour4 ,work up with ice-water4 ,roll out thin2 baste all over with butter1 and sprinkle lightly with flour2 fold closely into a long roll2 flatten1 and re-roll as thin as at first2 then baste again4 ,repeat this three times4 ,set the last roll in a cold place for at least an hour4 ,roll out1 and line two buttered pie-plates1 reserving enough for upper crusts4 ,pare1 core and slice juicy pippins2 put a layer within the crust2 sprinkle sugar liberally over it1 strew half a dozen whole cloves upon this2 then more apples1 etc41 until the dish is full4 ,cover with crust and bake4 ,eat barely warm1 with sugar and cream4 ,first ,week4 ,saturday4 ---- ,a ,plain ,soup4 ,breaded ,mutton ,chops4 ,milanaise ,potatoes4 ,currant ,jelly4 ,green ,peas4 ---- ,cocoanut ,sponge ,pudding4 ---- ,a ,,plain ,,soup4 #e lbs4 shin of beef4 #b stalks of celery4 #b carrots4 #b onions4 #b turnips4 #e quarts of water4 #b tablespoonfuls of tomato catsup4 cup coarse corn-meal4 ,pepper and salt4 #a cup of boiling milk4 ,slice the meat and crack the bones4 ,cut the vegetables into strips and fry the onions in good dripping4 ,then put all1 with meat and bones1 into a soup-pot with the water4 ,cover and cook gently five hours4 ,strain the liquor from the shreds of meat and rub the vegetables through the colander4 ,season and set aside half the stock for to-morrow4 ,put that meant for to-day into a soup-kettle2 season and boil up for a minute1 that you may skim it2 then add the corn-meal1 previously scalded with a cup of boiling milk4 ,stir in well1 and simmer half an hour before adding the catsup and pouring into the tureen4 ,,breaded ,,mutton ,,chops4 ,trim the chops from fat and skin1 leaving a bit of bone clean at the end of each4 ,beat up a raw egg2 dip the chops in this--having peppered and salted them2 roll in cracker-dust1 and fry brown in good dripping or sweet lard4 ,drain1 and arrange in rows upon a hot dish1 the large end of each overlapping the small end of the next4 ,garnish with parsley4 ,,milanaise ,,potatoes4 #ab boiled potatoes4 cupful of gravy left from yesterday's fricassee4 ,juice of half a lemon4 ,yolks of #b raw eggs4 #d tablespoonfuls of dry grated cheese4 cup stale bread-crumbs4 #a tablespoonful of butter4 ,pepper and salt4 ,heat and strain your gravy4 ,put into a saucepan with the seasoning1 butter1 and lemon1 bring to a boil1 and stir it into the beaten egg4 ,slice the potatoes2 lay a row within the outer round of a neat pie-plate4 7,i hope you have one with a silver stand for the table47 ,pour a few teaspoonfuls of sauce upon these2 lay another and smaller row inside of the first2 more sauce1 and so on1 until you have a low cone of sliced potato2 pour sauce over all1 coat with the bread-crumbs and cheese1 mixed together2 pepper and salt1 and bake twenty minutes in a quick oven4 ,,green ,,peas4 ,open a can of green peas2 turn off the liquor and cover with boiling water1 a little salt4 ,boil fast until tender2 drain well2 stir in a tablespoonful of butter2 pepper and salt1 and serve in a deep dish4 ,,cocoanut ,,sponge ,,pudding4 #b cups of stale sponge-cake crumbs4 #b cups of milk4 #a cup of grated cocoanut4 ,yolks of two eggs and whites of four4 #a cup of white sugar4 #a tablespoonful rose-water4 ,a little nutmeg4 ,scald the milk and beat into this the cake-crumbs4 ,when nearly cold add the eggs1 sugar1 rose-water1 and lastly the cocoanut4 ,bake three-quarters of an hour in a buttered pudding-dish4 ,should it brown too fast1 cover with white paper4 ,eat cold1 with white sugar sifted over it4 ,second ,week4 ,sunday4 ---- ,tapioca ,soup4 ,roast ,beef and ,potato ,balls4 ,sliced ,sweet ,potatoes4 ,gherkin ,pickle4 ,cauliflower au ,gratin4 ---- ,southern ,rice ,pudding1 mringued4 ---- ,,tapioca ,,soup4 ,take the fat from the stock reserved for to-day4 ,bring the soup to a boil and stir in half a teacupful of 8grained0 tapioca1 which has been soaked three hours in a little cold water4 ,add also seasoning1 if needed2 simmer half an hour and pour out4 ,send around grated cheese with it4 ,,roast ,,beef ,,and ,,potato ,,balls4 ,when your beef is about three-quarters done1 pour nearly all of the gravy from the dripping-pan4 ,have ready some mashed potato worked smooth with a beaten egg1 pepper and salt1 then made into balls and rolled in flour4 ,place them in the pan around the meat and baste until well browned4 ,serve in the same dish with the beef4 ,,sliced ,,sweet ,,potatoes4 ,boil in their skins until a fork will go easily into them4 ,pare and slice with a sharp knife lengthwise2 fry lightly and quickly in good dripping1 or butter2 drain off the grease1 and serve hot4 ,,cauliflower ,,au ,,gratin4 ,wash the cauliflower1 cut off green leaves and stalks1 and divide into neat bunches4 ,boil in hot water1 salted1 until tender4 ,drain well2 dip each piece in melted butter1 and strew thickly with fine1 dry crumbs1 mixed with pepper and salt4 ,arrange flower end uppermost1 in a pudding-dish1 and brown the crumbs upon the upper grating of an oven4 ,serve in a vegetable dish1 and pass a boat of drawn butter with them4 ,,southern ,,rice ,,pudding--,m,,ringued4 #a qt4 of fresh milk4 #a cup of raw rice4 #b tablespoonfuls of butter4 #a cup of sugar4 #d eggs beaten light4 #a teaspoonful grated lemon-peel4 ,a pinch of cinnamon1 and the same of mace4 ,soak the rice two hours in the milk4 ,simmer in a farina-kettle until tender4 ,rub butter and sugar to a cream4 ,beat up the eggs1 and whip the mixture into them while the rice is cooling4 ,stir all together2 flavor1 and bake three-quarters of an hour in a buttered dish4 ,if baked too long1 the custard will break4 ,so soon as it is well set in the middle of the dish1 draw to the oven-door1 and spread with a mringue made of the whites of three eggs whisked stiff with one tablespoonful of powdered sugar and juice of half a lemon4 ,close the oven-door1 and brown delicately4 ,eat cold4 ,make it on ,saturday4 ,second ,week4 ,monday4 ---- ,hasty ,soup4 ,larded ,beef4 ,stewed ,parsnips4 ,browned ,potatoes4 ,made ,mustard4 ---- 8,brown ,betty40 ,tea and ,albert ,biscuit4 ---- ,,hasty ,,soup4 ,the trimmings of your roast beef1 and any other cold meat you may have--about two and a half pounds in all1 chopped very fine4 #b tablespoonfuls of butter4 #b tablespoonfuls of browned flour4 #b quarts of water4 #b handfuls of fried bread4 ,pepper and salt4 #a tablespoonful of walnut catsup4 ,put meat1 butter1 salt and pepper into a saucepan2 add two quarts of cold water1 and bring slowly to a boil4 ,cook half an hour after the boil fairly begins4 ,strain hard through a thin cloth2 thicken with browned flour2 add the catsup2 boil up once1 and pour over the fried bread in the tureen4 ,,larded ,,beef4 ,trim yesterday's roast on top1 bottom1 and sides1 saving all the fragments for your soup4 ,then make incisions quite through the meat1 and thrust in numerous lardoons of fat salt pork1 projecting above and below4 ,rub the meat all over with vinegar1 and then with melted butter1 rubbing both in well4 ,put in a dripping-pan4 ,take the fat from the top of yesterday's gravy2 thin it with a little hot water2 strain this into the dripping-pan1 and baste the meat plentifully with it1 keeping another pan inverted over it between times4 ,if your oven be moderately good1 the beef should be ready for table in forty-five minutes4 ,pour a few spoonfuls of gravy over it when dished4 ,put the rest into a sauce-boat4 ,,stewed ,,parsnips4 ,scrape1 slice lengthwise1 and lay in cold water half an hour4 ,cook tender in boiling water1 a little salt4 ,drain off half the water1 and stir in a tablespoonful of butter rolled thickly in flour4 ,pepper and salt to your taste1 and stew gently five minutes before pouring into a deep1 covered dish4 ,,browned ,,potatoes4 ,mash soft with butter1 milk1 and salt4 ,heap as irregularly as possible upon a pie-dish1 and set in a quick oven4 ,mem43 ,the dish should be well greased4 ,as the potato browns1 glaze it with butter4 ,slip carefully to a hot dish4 8,,brown ,,betty40 #a cup bread-crumbs4 #b cups chopped tart apples4 cup of sugar4 #a teaspoonful of cinnamon4 #b tablespoonfuls of butter4 ,put a layer of chopped apple in a buttered pudding-dish2 strew with sugar1 butter1 and cinnamon4 ,cover with bread-crumbs2 then more apple4 ,when your dish is full1 cover with crumbs4 ,invert a tin plate over it1 and 8steam0 forty-five minutes in a good oven4 ,then1 uncover and brown4 ,eat warm1 with sugar and butter1 or cream4 ,,tea ,,and ,,albert ,,biscuit4 ,pass these after the pudding4 ,tea-drinking is restful as well as refreshing on a busy day4 ,weary housekeepers can have no more innocent nervine4 ,second ,week4 ,tuesday4 ---- ,white ,soup4 ,boiled ,shoulder of ,mutton1 with ,oysters4 ,creamed ,potatoes4 ,baked ,beans4 ,sweet ,pickles4 ---- ,cottage ,puffs4 ---- ,,white ,,soup4 ,knuckle of veal--weight #e or #f pounds4 lb4 lean ham--raw or cooked4 #b onions4 ,bunch of sweet herbs4 #d blades of mace4 #b cups of milk4 #b eggs4 cup raw rice4 #e qts4 of cold water4 lb4 almonds1 blanched and pounded4 ,crack the veal-bones1 and cut off the meat in small pieces4 ,put into the soup-pot with the chopped ham2 the onion sliced1 the herbs and spice4 ,pour on the water1 and boil very slowly five hours4 ,the water should be reduced to three quarts4 ,strain off the liquor4 ,season three pints1 and pour back upon the bones1 etc4 ,cover tightly in a stone crock1 and put away for to-morrow's stock4 ,to the remainder add the rice and the pint of water in which it has been soaking for two hours4 ,season1 and cook gently1 taking care it does not burn1 while you blanch the almonds by scalding off their skins1 and pound them in a ,wedgewood mortar4 ,when the rice is soft1 put in these1 and cook slowly ten minutes4 ,scald the milk1 pour it upon the beaten eggs by degrees1 add to the soup2 stir one minute1 but not to the boil1 and pour into the tureen4 ,,boiled ,,shoulder ,,of ,,mutton ,,with ,,oysters4 ,take the main bones out of a shoulder of mutton2 fill the cavity with oysters1 and bind the meat firmly over the incision4 ,sew the shoulder into a neat shape in a piece of stout tarlatan2 put on in boiling water1 slightly salted1 allowing eighteen minutes to each pound in cooking4 ,when done1 unbind carefully upon the dish in which you are to serve it4 ,pour over it a sauce made of equal parts of oyster liquor and the broth from the boiling meat1 seasoned1 then thickened with a generous lump of butter1 cut into bits1 and rolled in flour1 and some chopped parsley4 ,boil up once well1 and put half upon the meat1 the rest in a sauce-boat4 ,,creamed ,,potatoes4 ,mash in the usual way1 whipping very light with a fork1 adding a cupful of rich milk and two tablespoonfuls of softened butter1 beating in gradually4 ,return to the saucepan2 stir constantly for three minutes2 turn into a bowl and whip with an egg-beater1 hard1 one minute4 ,pile in a hot deep dish1 and set in the open oven until you are ready to send it to table4 ,,baked ,,beans4 ,soak overnight4 ,next day1 put on in cold water--salted--and cook soft4 ,drain dry1 turn into a greased bake-dish1 stir in a great spoonful of butter1 and when this has melted1 enough milk to fill the dish one quarter full4 ,season with pepper and salt2 cover and bake forty minutes4 ,remove the top1 and brown4 ,,cottage ,,puffs4 #b cups of rich milk--half cream if you can get it4 #d eggs1 whites and yolks beaten separately4 #a good tablespoonful of butter1 chopped into the flour4 ,a pinch of salt4 ,enough prepared flour for thick batter4 ,try two cups1 and add1 by degrees1 as you need more4 ,mix the beaten yolks with the milk2 then the salt and whites2 at last1 the flour4 ,bake in greased iron pans1 such as are used for 8gems0 and corn-bread4 ,the oven should be quick4 ,turn out and eat with sweet sauce4 ,second ,week4 ,wednesday4 ---- ,giblet ,soup4 ,smothered ,chickens4 ,macaroni with ,tomato ,sauce4 ,peach ,pickles4 ,potato ,chips4 ---- ,apple ,cake4 ,coffee4 ---- ,,giblet ,,soup4 ,clean and cut the giblets of your fowls into three pieces each4 ,stew tender in a pint of water4 ,take the cake of fat from the broth set by yesterday4 ,put a half cupful aside for your macaroni sauce4 ,warm the rest and strain out the bones1 etc4 ,return to the fire1 boil up and skim1 chop the giblets fine and put them in with the water in which they were boiled4 ,simmer a quarter of an hour2 stir in half a cupful of fine1 dry bread-crumbs4 ,season1 if necessary2 boil ten minutes longer1 stirring often1 and pour out4 ,,smothered ,,chickens4 ,prepare the chickens as for broiling1 splitting each down the back4 ,lay flat in a dripping-pan1 pour a cupful of boiling water upon them2 set in the oven and invert another pan over them1 so as to cover them tightly4 ,roast half an hour1 lift the cover and baste freely with butter4 ,in ten minutes more1 baste with gravy from the dripping-pan4 ,in five more1 with melted butter--abundantly--going all over the fowls4 ,keeping the chickens covered except while basting them1 increase the heat1 until you ascertain1 by testing with a fork1 that they are done4 ,they should be coffee-colored all over1 rather than brown4 ,dish1 salt and pepper them2 cover while you thicken the gravy with browned flour1 adding a little hot water1 pepper1 salt1 and chopped parsley4 ,boil up2 put a few spoonfuls over the chickens--the rest in a gravy tureen4 ,they are extremely nice1 if faithfully basted4 ,,macaroni ,,with ,,tomato ,,sauce4 ,break half a pound of macaroni into inch lengths4 ,cover with salted boiling water1 and cook twenty minutes1 or until tender4 ,have ready a sauce prepared as follows3 open a can of tomatoes2 take out half the contents and cut up very small4 ,add1 with pepper and salt1 and a little minced onion1 to the half cup of broth reserved for this purpose1 and stew together twenty minutes4 ,put the macaroni into a deep dish1 stir well into it a large tablespoonful of butter4 ,add to the sauce two great spoonfuls grated cheese2 boil once and strain over the macaroni1 loosening the latter with a fork that the sauce may penetrate4 ,serve hot4 ,,potato ,,chips4 ,peel and slice1 round1 some fine potatoes4 ,lay in cold water for one hour4 ,dry by laying them upon a dry towel and pressing with another4 ,fry in salted lard1 quickly1 to a delicate brown4 ,take out as soon as they are done2 shake briskly in a hot colander to free them from fat1 and send to table in a deep dish--uncovered--lined with a napkin4 ,,apple ,,cake4 #b cups of powdered sugar4 #c even cups of prepared flour4 cup of corn-starch1 wet up with a little milk4 cup of butter1 rubbed to a cream with the sugar4 cup of sweet milk4 ,the whites of #f eggs whipped stiff4 ,add the milk to the creamed butter and sugar2 then the corn-starch1 lastly the flour and whites alternately4 ,bake in greased jelly-cake tins4 ,,filling4 #c tart pippins1 grated4 #a beaten egg4 #a cup of sugar4 ,juice and grated peel of one lemon4 ,beat sugar1 egg1 and lemon together4 ,grate the apples into this mixture4 ,put into a farina-kettle and stir until it boils4 ,cool before putting between the cakes4 ,,coffee ,may to-day be passed with the cake4 ,second ,week4 ,thursday4 ---- ,chicken ,broth4 ,rolled ,beefsteak4 ,salsify ,fritters4 ,scalloped ,tomatoes4 ,cucumber ,pickles4 ---- ,fig ,custard ,pudding4 ---- ,,chicken ,,broth4 ,cut an old fowl into quarters4 ,lay in salt and water an hour2 put on in a soup-kettle with an onion1 and four quarts of water4 ,bring very slowly to a gentle boil1 and keep this up until the liquid has diminished one-third1 and the meat shrinks from the bones4 ,take out the chicken1 salt it1 and set aside with a cupful of the broth1 in a bowl 7covered71 until to-morrow4 ,season the rest of the broth and put back over the fire4 ,boil up and skim1 and add nearly a teacupful of rice1 previously soaked for two hours in a cup of water4 ,cook slowly until the rice is tender4 ,stir a cup of hot milk into two beaten eggs1 and then into the soup4 ,let all come to the boil--barely--when you have added a handful of finely-minced parsley1 pour out into the tureen4 ,,rolled ,,beefsteak4 ,beat a large sirloin steak flat with the broad side of a hatchet4 ,fry a sliced onion in a little butter4 ,take it out with a skimmer1 and put the meat into the pan4 ,fry quickly on both sides1 soaking up all the butter and leaving a brown glaze upon the steak4 ,spread it upon a dish4 ,chop the onion1 mix with bread-crumbs1 minced herbs and a few chopped mushrooms1 and lay this force-meat upon the steak4 ,roll the meat up tightly upon the dressing4 ,fasten with soft packthread and skewers4 ,put into a saucepan with a cupful of cold water4 ,set where it will heat very slowly1 keeping on a close lid4 ,simmer thus two hours1 turning now and then4 ,transfer the meat to a hot dish4 ,strain the gravy1 add a little hot water1 if needed2 thicken with browned flour2 stir in some minced mushrooms1 a tablespoonful of catsup and another of butter4 ,boil about three minutes1 pour over the steak1 when you have removed the threads4 ,the skewers are to be withdrawn by the carver4 ,,salsify ,,fritters4 ,scrape1 wash1 and grate the roots into a mixture made of a beaten egg1 one cup of milk1 and enough flour for a very thin batter4 ,thicken with the grated salsify2 salt and pepper1 and drop1 in large spoonfuls1 into boiling lard or dripping4 ,drain in a hot colander4 ,eat while fresh4 ,,scalloped ,,tomatoes4 ,drain off the liquor from a can of tomatoes2 salt it1 and put aside for another day's soup4 ,strew the bottom of a bake-dish with fine crumbs2 cover with tomatoes1 sliced thin4 ,scatter over these a little minced onion and some bits of butter1 with pepper1 salt1 and sugar4 ,proceed thus until the tomatoes are used up4 ,cover thickly with crumbs1 fit a plate or tin lid over the scallop1 and bake half an hour4 ,brown quickly upon the upper grating of the oven4 ,,fig ,,custard ,,pudding4 #a lb4 best ,naples figs4 #a quart of milk4 ,yolks of five eggs and whites of two4 package of gelatine soaked in half cup of water4 #a cup sweet fruit jelly1 slightly warmed4 #d tablespoonfuls of sugar4 ,flavor to taste4 ,soak the figs in warm water until quite soft4 ,split them2 dip each piece in jelly1 and line a buttered mould with them4 ,heat the milk1 stir into the beaten eggs and sugar1 return to the farina-kettle1 and cook until it thickens well4 ,set by to cool4 ,beat the whites of two eggs to a stiff froth4 ,melt the soaked gelatine by adding two tablespoonfuls of boiling water1 and setting it within a vessel of hot water4 ,stir until melted1 and let it cool4 ,when it begins to congeal1 whip with the ,dover egg-beater1 gradually1 into the whisked whites1 until all is white and thick4 ,beat into the cold custard rapidly and thoroughly1 and fill the fig-lined mould4 ,set on ice1 or in a cold place1 until firm4 ,dip the mould in hot water to loosen the pudding when you are ready for it4 ,it is delicious4 ,second ,week4 ,friday4 ---- ,split ,pea ,soup1 without ,meat4 ,baked ,halibut4 ,chicken and ,ham ,pudding4 ,mashed ,potatoes4 ,mixed ,pickles4 ---- ,cottage ,pudding4 ,wine ,sauce4 ---- ,,split ,,pea ,,soup1 ,,without ,,meat4 #a pint of split peas4 #b onions4 #b stalks of celery4 ,bunch of sweet herbs4 #a carrot4 #a turnip4 #c tablespoonfuls of butter1 cut into bits and rolled in flour4 ,tomato juice1 saved from yesterday4 ,pepper1 salt1 and fried bread4 #c quarts of water4 ,soak the peas all night4 ,in the morning1 put them on1 with the vegetables and herbs cut small1 and the tomato juice2 cover with the water1 and cook slowly three hours1 or until you can rub all to a pulp through a colander4 ,season2 simmer fifteen minutes1 stir in the butter1 cook five minutes longer1 and pour upon the fried bread in the tureen4 ,,baked ,,halibut4 ,lay a cut of halibut1 weighing five pounds1 in salt and water for two hours4 ,wipe dry1 and score on top4 ,bake an hour1 basting often with butter and water melted together4 ,test with a fork to see if it be done1 and transfer to a hot dish4 ,strain the gravy from the dripping-pan to a saucepan4 ,stir in a tablespoonful of walnut catsup1 the juice of a lemon1 and a tablespoonful of butter1 cut up in three tablespoonfuls of browned flour4 ,boil1 and pour into a sauce-boat4 ,,chicken ,,and ,,ham ,,pudding4 ,the meat from yesterday's chickens1 minced fine4 ,half as much cooked ham1 also minced4 lb4 pipe macaroni1 broken into inch lengths4 #b beaten eggs4 #a tablespoonful of butter4 #a cup of gravy4 ,pepper and salt4 ,add a little hot water to the chicken broth reserved yesterday2 strain1 heat1 and cook the macaroni tender in it4 ,drain the latter2 mix well with the ham and chicken1 beaten eggs1 butter1 and seasoning4 ,pour into a greased pudding-mould with a tight top1 and boil for two hours4 ,dip the mould into cold water for half a minute2 invert a hot dish1 and strike gently upon top and upon sides to turn it out4 ,,mashed ,,potatoes4 ,pare and boil until a fork will pierce the largest4 ,drain off the water1 leaving the potatoes in the pot4 ,set back on the range1 strew with salt1 and dry for three minutes4 ,whip up with a stout1 four-tined fork until they are a mass of meal4 ,add1 then1 a great spoonful of butter1 a cup of milk1 salt1 if necessary1 whipping all in lightly4 ,form into a smoothed mound in a vegetable-dish4 ,pass with the fish4 ,,mixed ,,pickles ,should go around with both fish and meat1 to-day4 ,,cottage ,,pudding4 #a cup of sugar4 #a tablespoonful of butter4 #b eggs4 #a cup of sweet milk4 #c cups of prepared flour4 #a teaspoonful of butter4 ,cream the butter and sugar4 ,beat in the yolks1 then the milk1 salt1 and the beaten whites alternately with the flour4 ,bake in a buttered mould until a straw will come out clean from the middle2 turn out upon a plate4 ,eat hot with wine sauce4 ,,wine ,,sauce4 cup of butter4 #b cups of powdered sugar4 #b glasses of pale sherry4 cup of boiling water4 #a teaspoonful of nutmeg4 ,cream butter and sugar1 whipping up1 by degrees1 with the hot water4 ,beat five minutes before adding1 gradually1 the wine and sugar4 ,heat in a tin vessel set in boiling water1 stirring often1 but not to a boil4 ,leave in warm water until you are ready for it4 ,stir up from the bottom as you serve4 ,second ,week4 ,saturday4 ---- ,bone ,soup4 ,pigeon ,pie4 ,roast ,sweet ,potatoes4 ,grape ,jelly4 ,baked ,hominy4 ---- ,willie's ,favorite ,pudding4 ---- ,,bone ,,soup4 #f or seven lbs4 of uncooked bones1 beef1 mutton1 veal1 and salt pork1 bought in market for a trifle1 and pounded to pieces4 #b minced carrots4 #b turnips4 #b onions4 #b stalks of celery4 ,bunch of sweet herbs4 ,salt and pepper4 cup tapioca1 soaked two hours in one cup of cold water4 #e quarts of water4 ,put on the bones and vegetables early in the day4 ,purchase soup meat a day beforehand1 whenever you can4 ,cover with half the water4 ,when the scum arises after the boil is reached1 remove it1 and pour in another quart of cold water4 ,this will bring up more scum4 ,skim1 after boiling again1 and pour in the rest of the water4 ,when no more scum comes up1 cover the pot1 and cook gently four hours1 if you can give it so much time4 ,divide the liquor into two parts4 ,set away half in a stone jar1 with the bones in the bottom1 fit on the lid1 having salted the liquor4 ,this is ,sunday's 8stock40 ,strain the rest through a fine soup-sieve1 without pressing the residuum in the bottom1 season it1 and having skimmed it carefully after the boil1 stir in the soaked tapioca4 ,simmer twenty minutes1 and it is ready4 ,,pigeon ,,pie4 ,clean1 wash1 and cut the pigeons into quarters4 ,wipe dry and fry lightly in butter or dripping4 ,sprinkle well with salt and pepper4 ,have ready a greased pudding-dish and a good paste1 made according to the receipt given on ,friday of last week4 ,lay some pieces of pigeon in the bottom of the dish1 and cover with a mixture of chopped eggs1 and the giblets1 boiled tender in a little water1 then minced4 ,more pigeons1 and another layer of the force-meat4 ,stir two tablespoonfuls of butter1 rolled in flour1 into the hot water in which the giblets were boiled2 season1 and pour enough into the pie to half cover the birds4 ,cover with a thick crust with a slit in the middle1 and bake an hour if the pie be of fair size4 ,glaze with beaten egg1 just before you take it from the oven4 ,,roast ,,sweet ,,potatoes4 ,parboil them1 and lay in a moderate oven until soft to the touch4 ,wipe1 and serve with the skins on4 ,,baked ,,hominy4 #a cupful cold boiled hominy 7the small grained74 #b cups of milk4 #a large spoonful melted butter4 #b teaspoonfuls of sugar4 #c eggs4 ,a little salt4 ,rub the butter into the hominy until there are no lumps left4 ,work up very thoroughly4 ,scald the milk2 pour upon the beaten yolks and sugar1 add the salt1 and beat1 by degrees1 into the hominy4 ,at the last1 whip in the frothed whites1 and pour into a buttered bake-dish4 ,put at once into the oven and bake until lightly browned4 ,,willie',s ,,favorite ,,pudding4 #a loaf stale baker's bread4 cup of powdered suet4 lb4 of citron1 chopped fine4 lb4 sweet almonds1 blanched and cut in thin strips4 #e pippins1 also chopped4 #b cups of milk4 #a cup of powdered sugar4 ,a little salt1 stirred into the milk4 ,cut the bread into thick slices1 and pare off the crust4 ,cover the bottom of a greased mould 7with plain sides7 with these1 fitted in nicely4 ,soak with milk1 spread with the suet and fruit mixed together4 ,sprinkle this with sugar1 and strew almond shavings over it4 ,fit on another stratum of bread1 soaking it likewise with milk1 more of the suet and fruit mixture1 sugar and almonds1 and so on to the topmost layer which must be bread1 and very moist with milk4 ,cover the mould1 set in a dripping-pan1 which you must keep full of boiling water1 and cook in the oven one hour and a half4 ,pass a knife carefully between the pudding and the sides of the mould2 turn it out2 sift white sugar thickly over it and eat with sweet sauce4 ,you may have enough left from yesterday4 ,third ,week4 ,sunday4 ---- ,macaroni ,soup4 ,roast ,mutton4 ,potato ,rissoles4 ,lettuce ,salad4 ,spinach la ,crme4 ---- ,transparent ,puddings4 ,coffee4 ---- ,,macaroni ,,soup4 lb4 macaroni1 broken into short pieces4 ,the stock set aside yesterday4 ,a heaping tablespoonful of corn-starch1 wet up with cold water4 #a tablespoonful of butter4 #a onion sliced4 ,a little salt4 ,boil the onion five minutes in a pint of salted water4 ,strain it out1 and when the water again boils1 put in the macaroni with the butter4 ,boil very gently until quite tender4 ,drain off the water1 and spread the macaroni out to cool somewhat4 ,meanwhile1 take the fat from the top of your cold soup2 thin the latter with a cup of boiling water1 and strain into the soup pot4 ,heat to a boil1 skim1 season1 stir in the corn-starch1 and when this has thickened it1 put in the macaroni4 ,simmer ten minutes1 and it can be put into the tureen4 ,,roast ,,mutton4 ,the breast1 fore leg1 and saddle are best for this purpose4 ,a nice way of cooking the breast is to sew it up in stout tarlatan and boil it eight minutes for each pound4 ,then take it out 7saving the liquor71 wipe as clean as possible1 and put it into a dripping-pan2 score the skin with a sharp knife1 rub in pepper and salt2 wash with beaten egg1 strew thickly with bread-crumbs1 and bake half an hour in a good oven4 ,baste twice with melted butter4 ,make a gravy of a cupful of the broth1 thickened with a tablespoonful of butter1 rolled in flour4 ,when it has boiled1 stir into it a little chopped parsley2 a teaspoonful of minced onion1 and three times as much chopped pickled cucumber1 with the pounded yolks of two hard-boiled eggs4 ,stew three minutes2 pour part of it over the mutton2 the rest into a gravy-boat4 ,n4 ,b4--,test your mutton with a skewer before taking it from the oven4 ,if not done1 leave it in a while longer4 ,,potato ,,rissoles4 ,work into cold mashed potato1 a beaten egg1 a little butter1 pepper and salt4 ,make into egg-shaped balls2 roll in beaten egg1 then in pounded cracker1 and fry in hot lard1 or dripping1 to a light brown4 ,drain well in a colander1 and serve in a hot napkin-lined dish4 ,,lettuce ,,salad4 ,one-third as much oil as you have vinegar2 pepper and salt at discretion4 ,cut up the young lettuces with a sharp knife2 pile in a salad-bowl2 sprinkle with powdered sugar1 and pour the rest of the ingredients mixed together over the salad4 ,toss up with a silver fork1 to mix all well4 ,,spinach ,,la ,,reine4 ,boil the spinach in salted water twenty minutes4 ,drain very thoroughly4 ,chop fine2 return to the saucepan with a teaspoonful of sugar1 two tablespoonfuls of butter1 three tablespoonfuls of cream1 a little nutmeg1 pepper and salt4 ,stir constantly until almost dry4 ,have ready an egg-cup dipped in boiling water4 ,fill it with spinach1 press hard and turn out upon a hot dish4 ,do this until all is moulded4 ,put a slice of egg upon the top of each4 ,,transparent ,,puddings4 lb4 butter4 #a lb4 of sugar4 #f eggs1 whites and yolks beaten separately4 ,juice of #a lemon and grated rind of two4 teaspoonful of nutmeg4 glass of brandy4 ,cream butter and sugar1 beat in all the yolks and the whites of three eggs1 the lemon1 spice and brandy4 ,bake in open shells of good paste4 7,add another 8baste0 of butter to the crust made for your pigeon pie2 roll out and line pat-pans with it47 ,when nearly done1 spread each with a mringue made of the reserved whites1 whipped up with a little powdered sugar4 ,color very lightly4 ,as they are to be eaten cold make them on ,saturday4 ,,coffee1 ,hot and strong1 should be handed at the close of dinner particularly if you attend afternoon service6 ,third ,week4 ,monday4 ---- ,savory ,porridge4 ,minced ,mutton and ,eggs4 ,potatoes au ,matre d',htel4 ,string-,beans1 ,saut4 ,sweet ,pickles4 ---- ,jaune ,mange4 ---- ,,savory ,,porridge4 ,cut the meat from yesterday's roast1 and take the least desirable portions1 with any remains of other meat you may have--veal1 pork1 or poultry4 ,chop extremely fine2 and rub them through a coarse sieve or colander4 ,skim the fat from the liquor in which your mutton was boiled2 add a chopped onion1 a bunch of sweet herbs and a stalk of celery1 chopped4 ,boil down to three pints2 strain1 season1 and when it boils up again1 skim and stir in your chopped meat1 with half a cupful of dry bread-crumbs4 ,cook1 covered1 twenty minutes2 put in a tablespoonful of butter1 rolled in flour1 and a little minced parsley4 ,stew five minutes before serving4 ,,minced ,,mutton ,,and ,,eggs4 ,mince the cold mutton4 ,have ready warmed a cupful of gravy1 left from yesterday1 or made from the bones of the roast4 ,season the meat well and stir into this1 but do not cook it as yet4 ,strew the bottom of a buttered bake-dish thickly with dry crumbs2 pour the mince upon it2 cover with crumbs1 and set in the oven1 covered1 until bubbling hot4 ,then break enough eggs over the top to cover the mince well2 stick bits of butter here and there1 pepper and salt1 and bake quickly until well 8set40 ,serve in the bake-dish4 ,,potatoes ,,au ,,ma,,tre ,d',h,,tel4 ,slice cold boiled potatoes a quarter of an inch thick1 and put into a saucepan with four or five tablespoonfuls of milk1 two or three of butter1 pepper1 salt1 and chopped parsley4 ,heat quickly1 stirring all the time until ready to boil1 when stir in a tablespoonful of flour1 and two minutes later1 the juice of a lemon4 ,take instantly from the fire so soon as this last ingredient goes in4 ,,string-,,beans--,,saut4 ,open a can of string-beans and drain off the water4 ,cut them into inch lengths2 cook twenty minutes in salted boiling water4 ,drain them1 put them back into the saucepan with two tablespoonfuls of butter1 a pinch of salt and a little pepper4 ,toss them over a clear fire for three minutes1 until they are very hot2 then turn out into a deep dish4 ,,jaune ,,mange4 #a package ,coxe's gelatine1 soaked in a cup of cold water4 #b cups of boiling water4 ,yolks of #d eggs1 beaten light4 #a orange--juice and one-half the grated rind4 ,juice of one lemon and one-third of the grated peel4 #a cup sherry wine4 #a cup of powdered sugar4 ,a good pinch of cinnamon4 ,put gelatine 7soaked71 sugar1 juice1 peels1 and spice into a bowl and pour the boiling water over them4 ,stir until dissolved2 put over the fire in a saucepan1 and heat almost to boiling4 ,pour1 very gradually1 upon the beaten yolks4 ,return to the fire--in a farina-kettle--and stir one minute4 ,it must not boil4 ,take it off1 add the wine1 and strain through double tarlatan4 ,if you have ice1 or if the weather be cold1 set the mould containing this in the refrigerator1 or in a very cool closet from ,saturday to ,monday4 ,by making it on the former day1 you can add to the excellence of your mringue on the transparent puddings by using the whites of the four eggs required for the receipt4 ,pass light cakes with the jaune mange4 ,third ,week4 ,tuesday4 ---- ,quick ,lobster ,soup4 ,roast ,tenderloin of ,beef4 ,mashed ,potatoes4 ,made ,mustard4 ,canned ,succotash4 ---- ,apple ,trifle4 ,lady's-,fingers4 ---- ,,quick ,,lobster ,,soup4 ,three lbs4 of fish--the less choice parts of halibut or cod will do--those which are too bony for table use4 ,cover with three quarts of cold water and boil down to less than two or until the fish is in rags4 ,strain through a fine sieve and put on to boil4 ,season with salt and pepper4 ,when you have skimmed it well1 stir in a cup of milk in which has been mixed two tablespoonfuls of corn-starch4 ,boil up well2 then add two tablespoonfuls of butter4 ,stir it in1 take out a cupful of soup and beat it into two eggs4 ,return to the soup and leaving the saucepan on the range1 but not over the fire1 stir in a can of preserved lobster1 freed from bones and cut up small4 ,cover and stand in a pot of hot water ten minutes before pouring out4 ,,roast ,,tenderloin ,,of ,,beef4 ,as ,i have before stated1 this is the best1 and not the least economical cut for the table1 there being no waste and scarcely any bone4 ,put in the dripping-pan1 pour a cup of boiling water over it1 and roast carefully1 basting often with its own gravy4 ,when nearly done1 dredge with flour and baste once with butter4 ,do not let it once get dry while cooking4 ,allow about ten minutes per pound if you like it rare and juicy--that is1 if your oven be of moderate heat4 ,pour the fat from the gravy1 thicken what is left with browned flour1 pepper1 and salt1 boil up1 and put into a gravy-boat4 ,pass made mustard with it4 ,,mashed ,,potatoes4 ,please see receipt given last ,friday4 ,,canned ,,succotash4 ,open the can an hour before it is to be cooked1 and turn into a bowl4 ,drain off the liquor1 put the succotash into a saucepan1 cover with boiling water1 and stew half an hour4 ,throw off half the water1 and add as much cold milk4 ,when it boils1 put in a tablespoonful of butter1 cut into quarters and rolled in flour2 pepper and salt2 simmer five minutes and serve in a vegetable-dish4 ,,apple ,,trifle4 #b heaping cupfuls of good apple sauce1 well sweetened and flavored with grated lemon peel4 #d eggs4 #b cups of milk4 #d tablespoonfuls of sugar4 ,heat the milk1 and pour over the beaten yolks and sugar4 ,put back in a farina-kettle1 and stir until it begins to thicken1 say about eight minutes4 ,set by in a shallow vessel to cool4 ,beat the whites very stiff1 then whip gradually into the apple4 ,when all is in1 and well beaten1 pile up in a glass dish1 and pour the cold custard about the base4 ,,lady',s-,,fingers1 ,or small1 fresh sponge-cakes1 should be passed with the trifle4 ,third ,week4 ,wednesday4 ---- ,mock-,turtle ,soup4 ,veal ,cutlets and ,brains4 ,potatoes au ,gratin4 ,lettuce4 ,stewed ,tomatoes and ,onion4 ---- ,steamed ,bread ,pudding4 ---- ,,mock-,,turtle ,,soup4 #a calf's head1 well-cleaned1 with the skin on4 #b onions4 ,bunch of sweet herbs4 #e tablespoonfuls of butter4 #e tablespoonfuls of browned flour4 #a tablespoonful of allspice4 teaspoonful of mace4 #a teaspoonful of pepper4 #b teaspoonfuls1 at least1 of salt4 #b raw eggs4 ,a little flour4 #b glasses of brown sherry4 #a tablespoonful mushroom1 or walnut catsup4 #e quarts of water1 cold1 of course4 #a sliced lemon4 ,soak the calf's head an hour in cold water1 and boil in the five quarts of water until the bones will slip easily from the flesh4 ,take out the head1 leaving the bones and broth in the pot4 ,take out the tongue and brains1 and put them in separate plates4 ,set aside1 also1 the cheeks and the fleshy parts of the scalp to cool4 ,chop the rest1 including the ears1 very fine4 ,reserve four spoonfuls of this for force-meat balls4 ,season the rest with pepper1 salt1 onion1 allspice1 herbs1 and mace1 and put back into the pot4 ,cover closely1 and cook four hours4 ,should the liquor sink to less than four quarts1 replenish with boiling water4 ,just before straining the soup1 take out half a cupful2 put into a frying-pan2 heat1 and stir in the browned flour1 wet up in cold water1 also the butter4 ,simmer these together ten minutes1 stirring almost constantly4 ,strain the soup2 scald the pot and return the broth to the fire4 ,have ready the tongue and fleshy parts of the head cut1 after cooling1 into small squares2 also1 about fifteen balls made of the chopped meat1 highly seasoned1 worked into the proper consistency with a little flour and bound with the raw eggs1 beaten into the paste4 ,they should be as soft as can be handled4 ,grease a pie-plate1 flour the balls and set in a quick oven until a crust forms upon them1 then cool4 ,now1 thicken the strained broth with the mixture in the frying-pan1 stirred in well4 ,should there not be enough to make it almost like custard1 add more flour4 ,then drop in the dice of tongue and fat meat4 ,cook slowly five minutes4 ,put the force-meat balls and thin slices of a peeled lemon into the tureen4 ,pour the soup upon them1 add catsup and wine2 cover five minutes and serve4 ,this king of soups having1 of right1 received such a long and minute notice1 ,i shall not repeat the receipt in full in this work1 but take the liberty of referring you1 from time to time1 to that just given4 ,,veal ,,cutlets ,,and ,,brains4 ,flatten the cutlets with the broad side of a hatchet2 dip in beaten egg1 then in cracker-dust1 and fry rather slowly in ham-dripping1 if you have it2 if not1 in salted lard4 ,drain off the fat2 put into a hot-water dish1 pepper1 and cover while you fry1 in the same fat1 after straining it1 the brains from the head of which your soup was made4 ,they should first have been boiled for ten minutes1 drained1 and cooled2 then beaten to a paste with egg1 seasoned with pepper and salt1 and dropped by the spoonful into the scalding fat4 ,drain1 and lay about the cutlets as a garnish4 ,,potatoes ,,au ,,gratin4 ,mash as usual2 put into a shallow pie-plate well greased2 strew thickly with dry crumbs1 and brown upon the upper grating of the oven4 ,glaze with butter1 when the gratin begins to brown well4 ,slip dexterously to a flat dish4 ,,stewed ,,tomatoes ,,and ,,onion4 ,to one can of tomatoes add a small onion1 minced fine4 ,season with pepper1 salt1 a little sugar1 and stew twenty-five minutes4 ,stir in a tablespoonful of butter2 cook two minutes1 and serve4 ,,lettuce4 ,treat as directed on last ,sunday4 ,,steamed ,,bread ,,pudding4 #b cups of milk4 #b cups fine bread-crumbs4 lb4 suet1 powdered4 lb4 ,sultana raisins1 picked1 washed1 dried1 and dredged with flour4 #c eggs4 #a even tablespoonful of corn-starch4 #a tablespoonful of sugar4 ,a little salt4 ,heat the milk2 pour over the eggs and sugar1 beaten together4 ,stir in the corn-starch2 cook one minute1 and pour upon the bread-crumbs1 beating all to a batter4 ,put a layer of this in the bottom of a buttered pudding-mould4 ,cover this with suet2 then with raisins2 sprinkle with sugar2 then more butter1 and proceed in the foregoing order until the mould is nearly full4 ,fit on the top1 put into the steamer over a pot of boiling water1 and steam at least two hours4 ,if you have no steamer1 boil one hour and a half4 ,when done1 dip the mould into cold water for half a minute1 and turn out1 with care1 upon a hot1 flat dish4 ,eat hot with wine sauce4 ,third ,week4 ,thursday4 ---- ,curry ,soup4 ,stewed ,beef4 ,bermuda ,potatoes1 au ,naturel4 ,macaroni1 ,baked4 ,gherkin ,pickles4 ,white ,puffs4 ---- ,custard ,sauce4 ---- ,,curry ,,soup4 ,you can1 if you dislike the taste of curry1 warm up what was left from your mock-turtle soup1 just as it is4 ,but you can vary it1 agreeably to most palates1 by stirring into it1 when melted1 and almost on the boil1 a tablespoonful of curry powder1 if there be more than three pints of soup--half as much1 should there be but a quart4 ,wet the powder up in cold water1 add to the soup1 and cook three minutes4 ,,stewed ,,beef4 #c lbs4 of beef--not too lean--coarse steak or brisket4 #a chopped onion4 ,bunch of thyme1 sweet marjoram1 and summer savory4 ,pepper1 salt1 parsley4 teaspoonful of allspice4 #a tablespoonful of ,worcestershire sauce4 #a tablespoonful of browned flour4 #a pint of cold water4 glass of wine4 ,cut the meat into strips about an inch long4 ,cover with a pint of water1 and stew gently two hours4 ,the meat should be ready to fall to pieces4 ,add the onion and herbs cut up fine1 the spice1 salt and pepper1 and stew half an hour1 closely covered4 ,then stir in the browned flour1 and when it has thickened1 the sauce and wine4 ,cover the bottom of a deep dish with strips of fried bread1 and pour the stew over it4 ,if cooked long and slowly enough1 it will be a rich brown mixture1 with no hard lumps of meat in it4 ,save half a cupful of gravy for to-morrow4 ,,bermuda ,,potatoes--,,au ,,naturel4 ,wash and boil in hot salted water1 until a fork will easily pierce them4 ,drain off the water1 throw salt over them1 and 8dry off0 upon the range for a few minutes4 ,peel1 and serve whole4 ,,baked ,,macaroni4 ,break half a pound of macaroni into short pieces2 cook in boiling water1 salted1 twenty minutes4 ,drain1 put a layer into a greased bake-dish2 strew thickly with grated cheese1 and stick bits of butter over it4 ,go on in this order until the dish is full1 strewing cheese and butter on top4 ,pour in a cup of milk2 bake1 covered1 thirty minutes2 then brown nicely4 ,serve in the pudding-dish4 ,,white ,,puffs4 #b cups of rich milk4 ,whites of #d eggs whipped stiff4 #b cups prepared flour4 #a scant cup of powdered sugar4 ,grated peel of half a lemon4 ,a little salt4 ,whisk eggs1 lemon1 and sugar to a mringue1 and add alternately with the flour to the milk4 ,the salt should be sifted with the flour4 ,beat very light1 and bake in small1 well-buttered tins1 or cups4 ,turn out1 sift powdered sugar over them1 and eat with custard sauce4 ,,custard ,,sauce4 #b beaten eggs4 #a large cup of sugar4 #a scant cup of scalding milk4 teaspoonful of arrowroot1 wet with cold milk4 #a tablespoonful of butter4 teaspoonful of nutmeg4 ,rub the butter into the sugar1 add the eggs1 and beat light4 ,put in corn-starch and spice2 finally1 pour upon this mixture1 by degrees1 the boiling milk4 ,set within a saucepan of boiling water five minutes1 stirring all the while1 but do not let it really boil4 ,third ,week4 ,friday4 ---- ,clam ,chowder4 ,braised ,duck4 ,weak ,fish1 ,fried4 ,grape ,jelly4 ,pure of ,green ,peas4 ,cauliflower la ,crme4 ---- ,corn ,meal ,pudding without ,eggs4 ---- ,,clam ,,chowder4 ,fry five or six slices of fat salt pork crisp1 and chop fine4 ,sprinkle a layer in the bottom of a pot2 cover with clams2 sprinkle with pepper1 salt1 and bits of butter1 then with minced onion4 ,next1 have a stratum of small crackers1 split and soaked in warm milk4 ,when the pot has been filled in this order1 cover all with cold water1 and cook slowly 7after the water is heated7 three-quarters of an hour4 ,strain the chowder1 without pressing or shaking2 put clams1 etc41 into a covered tureen2 return the liquor to the pot4 ,thicken with rolled crackers2 add a glass of wine1 a tablespoonful of catsup2 boil up1 and pour over the chowder4 ,pass sliced lemon with it4 ,,fried ,,weak ,,fish4 ,clean1 wash1 and dry the fish4 ,lay in a broad pan or dish2 salt1 and dredge with flour4 ,fry in hot lard or very nice dripping to a light brown4 ,in serving1 lay the fish side by side1 the head of each to the tail of the one next him4 ,garnish with parsley4 ,,braised ,,duck4 ,clean and wash the duck4 ,stuff with a dressing of bread-crumbs seasoned with pepper and salt1 a little onion and sage4 ,sew up the vent1 and tie the neck to keep in the flavor4 ,fry the duck in a great spoonful of butter until lightly browned1 turning it often4 ,add the butter used for frying to the gravy saved from yesterday2 thin with boiling water1 and1 having put the duck into a saucepan1 strain this gravy over it4 ,it should half cover the fowl4 ,stew slowly forty-five minutes1 or until tender1 keeping the lid on all the while4 ,take up the duck1 cover to keep it warm1 strain the gravy1 and if very oily1 take off the top4 ,boil sharply ten minutes in an open saucepan2 thicken with browned flour2 put back the duck into it1 and set the saucepan1 again covered1 in boiling water for a quarter of an hour4 ,serve the gravy in a boat4 ,,pur,e ,,of ,,green ,,peas4 ,open a can of peas1 drain off the liquor1 and cook twenty minutes in boiling water slightly salted4 ,strain off the water through a colander2 mash the peas with the back of a wooden spoon1 and rub through the colander into a bowl below4 ,put two tablespoonfuls of butter into a saucepan1 with pepper1 salt1 and a little sugar1 and1 if you fancy it1 three mint leaves finely chopped4 ,heat1 but not to boiling1 stir in the pulped peas1 and toss about with a silver fork or spoon until they are a smoking mass4 ,pile in a hot dish1 with triangles of fried bread laid up around the base4 ,,cauliflower ,,la ,,cr,,me4 ,boil a fine cauliflower1 tied up snugly in coarse tarlatan1 in hot water1 a little salt4 ,drain and lay in a deep dish1 flower uppermost4 ,heat a cup of milk2 thicken with two tablespoonfuls of butter1 cut into bits1 and rolled in flour4 ,add pepper1 salt1 the beaten white of an egg1 and boil up one minute1 stirring well4 ,take from the fire1 squeeze the juice of a lemon through a hair sieve into the sauce1 and pour half into a boat1 the rest over the cauliflower4 ,,corn-,,meal ,,pudding ,,without ,,eggs4 #b cups ,indian meal4 #a cup of flour4 #b tablespoonfuls of molasses4 #c cups of sour milk--8loppered10 or 8bonny-clabber10 if you can get it4 #a great spoonful of melted butter4 #a full teaspoonful of soda4 #a teaspoonful of salt4 teaspoonful of cinnamon4 ,sift the salt with the flour1 and mix up well with the meal4 ,make a hole in the middle1 and pour in the milk1 stirring the meal and flour down into it4 ,beat smooth4 ,mix molasses1 spice1 butter1 and the soda--this last dissolved in hot water--all together1 and beat into the batter--well and hard4 ,butter a tin mould with a cover2 pour in the pudding1 and boil steadily an hour and a half4 ,eat hot with butter and sugar4 ,third ,week4 ,saturday4 ---- ,chicken ,broth4 ,pat of ,salt ,cod4 ,boiled ,chicken and ,rice4 ,mashed ,turnips4 ,egg ,sauce4 ---- ,ambrosia4 ,caf au ,lait and ,sponge-,cake4 ---- ,,chicken ,,broth4 ,clean1 wash1 and truss1 but do not stuff1 a full-grown fowl4 ,set aside the giblets for another use4 ,bind the legs and wings of the fowl closely to its sides4 ,put into a pot with four quarts of water 7cold71 and cook gently until the liquor has fallen one-third4 ,then add a full cup of rice1 soaked for one hour in a very little water1 and boil half an hour more1 or until the chicken is tender and the rice soft1 but not broken to pieces4 ,take out the chicken4 ,wipe off the adhering grains of rice1 wash over with butter1 salt and pepper1 and set1 covered1 upon a pot of boiling water to keep hot4 ,season the soup with pepper and salt1 and simmer ten minutes more4 ,then strain out the rice1 and cover it to keep hot4 ,return the soup to the pot1 stir in a cup of hot milk1 a tablespoonful of corn-starch wet with cold water1 and a handful of very finely minced parsley4 ,boil up1 take from the fire1 and pour by degrees upon two beaten eggs4 ,cover for three minutes2 then pour into the tureen4 ,,pat ,,of ,,salt ,,cod4 #a cup of cold salt cod1 soaked all night in soft water1 boiled in the morning1 left to cool1 then 8picked0 into boneless flakes4 #a cup of oyster-liquor4 #b even tablespoonfuls of rice flour1 or corn starch4 #c tablespoonfuls of butter4 ,chopped parsley and pepper4 #c hard-boiled eggs1 minced4 ,some rich paste4 7,see 8,french ,puff ,paste10 page #ceb1 ,,no4 #a1 ,,common ,,sense ,,series--,,general ,,receipts47 ,boil the oyster-liquor1 stir in the corn-starch wet up with cold milk4 ,when it thickens1 add the butter and pepper2 next the parsley and fish4 ,heat almost to boiling1 and stir in the chopped egg4 ,take from the fire1 and cover1 over a pot of boiling water1 ten minutes4 ,make the shell by lining a profusely buttered cake-mould1 or round pan with nearly straight sides1 with a thick sheet of puff-paste1 pricking it at the bottom to prevent too much puffing4 ,cut a round piece exactly the size of the top1 for a cover1 and bake separately4 ,bake both in a quick oven4 ,let them get almost cool1 turn out the shell with the utmost care2 fill slowly with the prepared fish1 that the sides may not give way2 fit on the top2 hold an inverted hot plate firmly upon it and reverse the pat skilfully1 leaving the closed side uppermost4 ,it is easily done1 if one is only fearless yet dexterous4 ,eat hot4 ,,boiled ,,chicken ,,and ,,rice4 ,boil the giblets tender in a little salted water2 chop fine1 and when the rice is strained from the soup1 mix them well through it4 ,pile the rice1 when you are ready to serve it1 upon a meat dish2 lay the chicken upon the top2 pour a few spoonfuls of egg sauce over it1 and send to table4 ,,egg ,,sauce4 ,one cup of the broth in which the chicken was boiled1 heated2 thickened with a tablespoonful of butter rolled thickly in flour2 poured over two beaten eggs2 boiled one minute1 with a tablespoonful of parsley stirred in2 then seasoned and poured upon the pounded yolks of two boiled eggs placed in the bottom of a bowl4 ,stir up well1 and it is ready4 ,,mashed ,,turnips4 ,boil in salted water1 until tender2 mash and drain in a hot colander1 working in butter1 salt1 and pepper4 ,mound up in a hot1 deep dish1 covered4 ,,ambrosia4 #h fine oranges1 peeled and sliced4 grated cocoanut4 cup of powdered sugar4 ,arrange slices of orange in a glass dish2 scatter grated cocoanut thickly over them2 sprinkle this lightly with sugar1 and cover with another layer of orange4 ,fill the dish in this order1 having a double quantity of cocoanut and sugar at top4 ,serve soon after it is prepared4 ,,caf ,,au ,,lait ,,and ,,sponge-,,cake4 ,to one pint strong made coffee1 add the same quantity of boiling milk4 ,the coffee should be first strained through muslin into the table-urn1 then the milk poured in with it4 ,wrap the urn in a woollen cloth1 if you have no 8cozy10 for five minutes before serving4 ,send around sponge-cake1 home-made or bought1 with it4 ,fourth ,week4 ,sunday4 ---- ,a ,good ,stock ,soup4 ,beef la ,mode de ,rome4 ,potato ,puff4 ,hominy ,croquettes4 ,spinach4 ,chow-chow4 ---- ,snow ,custard4 ,nuts and ,raisins4 ---- ,a ,,good ,,stock ,,soup4 #e lbs4 brisket of beef4 #b lbs4 mutton-bones4 #b onions1 sliced and fried4 #b carrots4 #b turnips4 #d stalks of celery4 ,bones of chicken or duck1 if you have them4 #f cloves4 cup of sago or barley4 #f quarts of cold water4 ,sweet herbs4 ,pepper and salt4 ,slice the meat1 crack the bones1 chop the vegetables1 and put all on over the fire with the water4 ,boil slowly five or six hours2 strain2 pick out the meat as well as you can1 and set aside4 ,then1 rub the vegetables through a colander1 prior to straining all through your soup-sieve4 ,set aside half the stock for ,monday4 ,do this much on ,saturday4 ,or1 if you choose1 do not strain the soup at all until ,sunday morning4 ,it will be the richer for cooling with meat1 etc41 in it4 ,in either case1 season before setting it away1 or it may sour4 ,put ,sunday's stock back into the pot2 boil up and skim1 before adding the half cup of pearl sago1 previously soaked for two hours in a very little cold water4 ,simmer twenty minutes and pour out4 ,,beef ,,la ,,mode ,,de ,,rome4 ,cut a quarter of a pound of streaked salt pork1 and the same quantity of lean beef into strips1 and fry1 with a sliced onion1 in good dripping4 ,put them in the bottom of a pot and lay a rib roast of beef1 rolled round1 upon them4 ,add a pint of boiling water1 cover1 and cook ten minutes to the pound1 turning the beef three times meanwhile4 ,transfer the meat to a dripping-pan1 dredge the top with flour1 then baste with its own gravy1 once4 ,keep hot1 without cooking1 while you strain the gravy left in the pot1 thicken it with browned flour 7always after taking the fat from the top71 season with pepper1 and stir in a teaspoonful of sugar1 a handful of ,sultana raisins1 picked and washed1 and the same quantity of blanched almonds1 cut into tiny strips4 ,boil gently three minutes1 dish the beef1 and pour the sauce over it4 ,odd as this receipt may seem to an ,american housewife1 the result is extremely palatable1 and a good change of fare at this season4 ,,potato ,,puff4 ,mash the potatoes soft with milk and butter1 season and beat very light with two raw eggs4 ,smooth and bake to a light brown in a greased pudding-dish1 in which1 also1 serve it4 ,,hominy ,,croquettes4 #b cups of fine-grained hominy1 boiled and cold4 #b beaten eggs4 #b tablespoonfuls of melted butter4 ,salt to taste4 cup of finely chopped beef1 left over from your soup1 after straining the latter4 ,pepper4 ,work hominy1 butter1 and salt to a smooth paste2 beat in the eggs1 finally the chopped meat1 after peppering and salting it4 ,stir up in a farina-kettle until hot1 and pour out to cool4 ,when cold1 make into long rolls with floured hands1 flour each well by rolling upon a dish1 and fry to a yellow-brown in sweet lard4 ,drain off the fat and pile upon a hot dish4 ,,spinach4 ,boil in hot1 salted water1 twenty minutes1 drain and press hard2 chop fine1 and return to the saucepan with a large spoonful of butter1 pepper1 salt1 a little sugar and a pinch of mace4 ,stir1 and beat until very hot2 then pour into a deep dish4 ,,snow ,,custard4 package of ,coxe's gelatine4 #c eggs4 #a pint of milk4 #b cups of sugar4 ,juice of one lemon4 #a large cup boiling water4 ,soak the gelatine one hour in a teacupful of cold water1 then stir in two-thirds of the sugar1 the lemon-juice and the boiling water4 ,beat the whites of the eggs to a stiff froth1 and when the strained gelatine is quite cold1 whip it into the whites1 a spoonful at a time for half an hour1 if you use the ,dover egg-beater 7at least one hour with any other74 ,when all is white and stiff1 pour into a wet mould1 and set in a cold place4 ,make this on ,saturday1 and on ,sunday dip the mould into hot water1 and turn out into a glass dish4 ,make a custard of the milk1 eggs1 and the rest of the sugar1 flavoring with vanilla2 boil until it begins to thicken4 ,when the mringue is turned into the dish1 pour this custard1 cold1 about the base4 ,,nuts ,,and ,,raisins ,serve as another and a last course4 ,fourth ,week4 ,monday4 ---- ,vermicelli ,soup4 ,browned ,mince of ,beef4 ,stewed ,potatoes1 ,creamed4 ,mixed ,pickles4 ,broccoli4 ---- ,canned ,peaches and ,cream4 ,myrtle's ,cake4 ,tea4 ---- ,,vermicelli ,,soup4 ,boil a quarter of a pound of vermicelli in a little salted water fifteen minutes4 ,heat the stock set aside for to-day1 when you have taken the fat from the top1 and when scalding1 add the vermicelli4 ,n4 ,b4--,always break vermicelli and macaroni small before cooking4 ,add a little chopped parsley2 simmer fifteen minutes and pour out4 ,,browned ,,mince ,,of ,,beef4 ,cut all the meat from the bones of yesterday's roast1 setting away the bones for another day's soup4 ,mince the beef fine2 mix with it one-fourth as much mashed potato1 season highly with pepper1 salt1 a little mustard and catsup2 work soft with the remains of yesterday's gravy2 heat in a saucepan1 then heap upon a stone china dish1 cover the mound with fine crumbs1 and brown upon the upper grating of your oven4 ,put bits of butter thickly over the top as it begins to brown4 ,,stewed ,,potatoes--,,creamed4 ,chop cold boiled potatoes coarse2 put on in a saucepan with a cup of milk1 and heat in an outer vessel of hot water4 ,when scalding1 pepper and salt2 stir in a tablespoonful of butter1 cut up and rolled in flour1 and when this has melted1 a beaten egg1 stirred in while the potatoes are not boiling4 ,simmer one minute1 and turn out4 ,,broccoli4 ,wash1 and let stand in salt and water one hour4 ,cook in boiling salted water fifteen minutes4 ,when tender1 drain dry1 and serve with melted butter 7peppered7 poured over it4 ,,canned ,,peaches ,,and ,,cream4 ,open the can at least an hour before using1 and turn into a glass dish2 sprinkle with sugar4 ,serve in saucers1 sending around powdered sugar and cream to each person4 ,,myrtle',s ,,cake1 ,or any other good cup cake1 made last week1 may be sliced and passed with the fruit and cream4 ,if you desire a receipt for this particular cake please consult 8,breakfast1 ,luncheon and ,tea10--,,no4 #b1 ,,common ,,sense ,,series1 page #ccd4 ,fourth ,week4 ,tuesday4 ---- ,barley ,broth4 ,boiled ,leg of ,mutton4 ,kidney ,beans4 ,oyster ,sauce4 ,bermuda ,potatoes1 ,baked4 ---- ,cocoanut ,pudding4 ---- ,,barley ,,broth4 #b lbs4 knuckle of veal4 ,beef bones from yesterday4 #a onion4 #a turnip4 #a stalk of celery4 ,chopped parsley4 #a cup ,scotch barley4 #c quarts of water4 ,break the bones to splinters and chop the meat4 ,mince the vegetables1 and put all into a soup-kettle1 with the water4 ,boil slowly three hours1 until the liquor has fallen one-third4 ,meanwhile wash the barley and boil half an hour in a little salted water4 ,strain your soup2 cool to let the fat arise1 and take this off4 ,season with pepper and salt and boil up4 ,skim1 put in the barley1 and cook gently half an hour longer4 ,,boiled ,,leg ,,of ,,mutton4 ,the mutton will be cleaner and in better shape if boiled tied up in coarse net or tarlatan4 ,put on in boiling water1 plenty of it1 slightly salt1 and cook steadily fifteen minutes to the pound4 ,save the broth for soup4 ,undo the net from the meat1 rub the latter over with butter1 lay on a hot dish1 and send the oyster sauce in a boat4 ,garnish the mutton with sliced cucumber pickles4 ,,oyster ,,sauce4 #a pint of oysters4 ,half a lemon4 #b tablespoonfuls of butter1 rolled well in flour4 #a teacupful of milk4 ,cayenne and nutmeg to taste4 ,heat the oyster liquor1 and when it boils1 skim1 and put in the oysters4 ,so soon as they boil1 stir in the butter1 cut up and well floured1 the spice and lemon-juice4 ,boil five minutes1 take from the fire and put with the milk which has been heated in another vessel4 ,stir up well1 and pour out4 ,,kidney ,,beans4 ,soak all night4 ,in the morning put on in warm--not hot--water slightly salted1 and cook tender4 ,drain dry1 stir in a great lump of butter1 a little salt and pepper1 and turn into a deep dish4 ,,bermuda ,,potatoes--,,baked4 ,select those of uniform size2 wash1 and bake in a moderate oven until soft to the pinching fingers4 ,wipe clean1 and serve in their skins1 wrapped in a napkin4 ,,cocoanut ,,pudding4 #a heaping cup fine bread-crumbs4 #a cocoanut1 pared and grated4 #a tablespoonful corn-starch1 wet in cold water4 cup of butter4 #a cup of powdered sugar4 #b cups of milk4 #e eggs4 ,nutmeg and rose-water to taste4 ,soak the crumbs in the milk4 ,rub butter and sugar to a cream1 and whip in the beaten yolks4 ,beat this into the soaked crumbs2 stir in the corn-starch1 then the whisked whites--finally1 the grated cocoanut4 ,beat very hard1 pour into a neat pudding-dish1 well buttered1 and bake in a moderate oven forty-five minutes4 ,eat cold1 with powdered sugar on top4 ,fourth ,week4 ,wednesday4 ---- ,tomato ,soup4 ,swiss ,turnovers4 ,salmon ,pudding4 ,mashed ,potatoes4 ,lettuce ,salad with ,cream ,dressing4 ---- ,wayne ,pudding4 ---- ,,tomato ,,soup4 ,open a can of tomatoes1 and cut them up small4 ,take the fat from the top of the liquor in which your mutton was cooked yesterday2 put over the fire with the tomatoes and half a cup of raw rice1 and cook slowly one hour4 ,season to taste1 adding a lump of loaf sugar and a tablespoonful of butter1 rolled in flour2 simmer five minutes1 and pour into the tureen4 ,,salmon ,,pudding4 #a can preserved salmon4 #d eggs1 beaten light4 #d tablespoonfuls of melted butter4 cup fine bread-crumbs4 ,pepper1 salt1 and minced parsley4 ,chop the fish fine1 rub to a paste with the butter4 ,beat the bread-crumbs up with the eggs and seasoning2 work all together2 put into a buttered mould1 with a tight top1 and boil one hour4 ,dip in cold water2 turn it out upon a hot dish4 ,have ready a cupful of drawn butter with a raw egg beaten into it1 and pour over the pudding4 ,,swiss ,,turnovers4 ,mince the cold mutton left from yesterday4 ,put half a cupful of hot water into a saucepan2 stir in a great spoonful of butter1 cut up in flour2 season with pepper1 salt1 and tomato catsup4 ,pour over a beaten egg1 mix well1 and1 returning to the saucepan1 add the mince1 well seasoned with pepper1 salt1 a little grated lemon-peel and nutmeg4 ,stir up until very hot1 but not boiling4 ,set by to keep hot while you make a batter of one pint of flour1 four eggs1 a little salt1 and a quarter spoonful of soda1 dissolved in vinegar1 and about four cups of milk--enough for thin batter4 ,beat very light4 ,put a spoonful of lard 7a small one7 into a hot frying-pan1 run it over the bottom1 turn in a half cupful of batter1 and fry quickly4 ,invert the pan upon a hot plate1 and this1 in turn1 upon another1 to have the browned side of the pancake downward2 cover the lighter side with the mince2 fold up neatly and lay upon a hot dish in the open oven to keep warm1 while you fry and spread the rest4 ,they are very nice4 ,,mashed ,,potatoes4 ,prepare as usual1 and pass with both fish and meat4 ,,lettuce ,,salad ,,with ,,cream ,,dressing4 cupful of new milk1 if you have no cream4 #a teaspoonful of corn-starch4 ,whites of #b eggs1 beaten stiff4 #c tablespoonfuls of vinegar4 #b tablespoonfuls best salad oil4 #b teaspoonfuls powdered sugar4 #a teaspoonful of salt4 teaspoonful of pepper4 #a teaspoonful of made mustard4 ,heat the milk 7or cream7 almost to boiling2 stir in the corn-starch wet up with cold milk4 ,boil up1 add the sugar1 and take from the fire4 ,cool1 beat in the frothed whites1 oil1 pepper1 mustard and salt1 and1 when the lettuce is shred fine1 add the vinegar to the dressing1 and pour over it4 ,toss up with a silver fork4 ,eat very soon4 ,,wayne ,,pudding4 #b full cups of prepared flour4 cup of butter4 #a cup of powdered sugar4 #a lemon1 the juice and half the grated peel4 lb4 of citron1 cut into very thin strips4 #e eggs1 whites and yolks beaten separately4 ,cream butter and sugar2 add the beaten yolks2 whip up light with the lemon1 then add the whites1 alternately with the flour4 ,butter a mould abundantly1 line it with the strips of citron2 put in the batter1 a few spoonfuls at a time2 cover and set in a pan of boiling water1 in a good oven4 ,keep plenty of boiling water in the pan1 and cook steadily one hour and a half4 ,dip into cold water and turn out upon a hot plate4 ,eat warm with wine or brandy sauce4 ,leave room in the mould for the pudding to swell4 ,never heat a pudding or cake mould before greasing it or the batter will stick4 ,fourth ,week4 ,thursday4 ---- ,ox-tail ,soup4 ,irish ,stew4 ,corn ,pudding4 ,potatoes la ,lyonnaise4 ---- ,queen's ,toast4 ---- ,,ox-,,tail ,,soup4 #a ox-tail4 #b lbs4 of lean beef4 #d carrots4 #c onions4 ,thyme and parsley4 ,pepper and salt4 #b tablespoonfuls of browned flour4 #d quarts of cold water4 ,cut the tail into joints and fry brown in good dripping4 ,slice the onions and two carrots1 and fry in the same1 when you have taken out the pieces of tail4 ,when done1 tie them1 with thyme and parsley1 in a lace bag1 and drop into the soup-pot4 ,put in the tail1 then the beef1 cut into strips4 ,grate over them the two whole carrots1 pour over all the water1 and boil slowly four hours4 ,strain and season2 thicken with brown flour wet with cold water2 boil fifteen minutes longer1 and pour out4 ,,irish ,,stew4 #c lbs4 of lean beef--a sirloin steak is best4 #h parboiled potatoes4 #b onions1 or one1 if it be large1 also parboiled4 ,browned flour for thickening4 ,thyme and sweet marjoram4 ,pepper and salt4 ,a little pie-paste--not rich--for dumplings4 ,cut the meat into pieces an inch wide by two long4 ,slice the parboiled potatoes and onions4 ,put a layer of meat in a pot2 then one of potatoes1 next one of onions4 ,pepper and salt each sparingly2 scatter the herbs upon the onions2 put in more meat1 and so on4 ,when all are in1 cover--barely--with cold water1 and stew slowly two hours4 ,strain out the meat1 and put into a covered dish--a chafing-dish1 if you have one4 ,return the gravy to the saucepan2 thicken with browned flour2 cut your paste into narrow strips two inches long1 and drop1 one by one1 into the boiling gravy4 ,stew about eight minutes1 and pour over meat1 potatoes1 etc41 which await it in the dish4 ,,corn ,,pudding4 ,to one can of corn add #c beaten eggs4 #a cupful of milk4 #b tablespoonfuls of butter4 #a tablespoonful of sugar4 ,a little salt4 ,rub butter and sugar together2 beat in the eggs2 salt the milk1 and put in next2 lastly1 the corn1 drained of can liquor4 ,beat up well2 pour into a greased bake-dish1 and set1 covered1 in the oven4 ,at the end of half an hour1 take off the lid1 and brown4 ,,potatoes ,,la ,,lyonnaise4 ,parboil double the quantity of potatoes required for your ,irish stew1 and lay aside eight for this dish4 ,cut1 when cold1 into dice2 fry a small chopped onion in a heaping spoonful of butter1 for one minute1 then put in the potatoes4 ,stir briskly to keep them from browning2 cook until very hot2 add a tablespoonful of chopped parsley2 stir a minute longer2 turn all into a heated colander2 shake hard to get rid of the grease1 and serve hot in a vegetable-dish4 ,,queen',s ,,toast4 ,cut slices of stale baker's bread round with a cake-cutter1 taking off all the crust4 ,fry in sweet lard to a light brown4 ,dip each round quickly into boiling water to remove the fat4 ,sprinkle thickly on both sides with a mixture of powdered sugar and nutmeg1 and pile upon a hot plate4 ,you may dispense with sauce if you will heat a glass of wine1 and put a teaspoonful1 or less1 upon each piece1 after dipping it into the water1 and before sugaring it4 ,serve hot4 ,fourth ,week4 ,friday4 ---- ,rchauff ,soup4 ,chickens with ,mushroom ,sauce4 ,lobster ,croquettes4 ,cabbage ,sprouts4 ,boiled ,macaroni4 ---- ,nursery ,plum ,pudding4 ---- ,r,,chauff ,,soup4 ,an excellent a soup as ox-tail deserves repetition1 and the probability is that1 since ,friday is a fast day from meat with ,roman ,catholic servants1 you have enough soup left over for your family proper4 ,warm it up1 making very hot1 but not to boiling4 ,if you like1 you can put some dice of crisp fried bread in the tureen4 ,,lobster ,,croquettes4 ,to a can of preserved lobster1 chopped fine1 add pepper1 salt1 and powdered mace4 ,mix with this one-fourth as much bread-crumbs as you have meat1 work in two tablespoonfuls of melted butter1 and make into egg-shaped rolls4 ,roll these in raw egg1 then in cracker-dust1 and fry in butter or very sweet lard4 ,serve dry and hot with cresses or parsley laid around them4 ,,chickens ,,with ,,mushroom ,,sauce4 ,split a pair of chickens down the back as for broiling1 and lay in a dripping-pan1 with two cups of boiling water1 a little salt1 poured over them4 ,cover very securely with another pan of the same size--inverted--and cook an hour and a half if the fowls are of fair size4 ,baste at least six times2 twice with butter in which has been mixed a little pepper2 three times1 copiously1 with their own gravy1 and1 just before they are done1 again with butter4 ,boil half a can of mushrooms ten minutes in clear1 hot water4 ,drain and mince them very fine4 ,take up the chickens and keep hot in a covered dish4 ,put the gravy into a saucepan2 add a little chopped onion2 boil three minutes1 thicken with browned flour2 and stir in the chopped mushrooms4 ,simmer1 covered1 five minutes1 and pour half over the chickens1 the rest into a sauce-boat4 ,save all the gravy left after dinner4 ,,cabbage ,,sprouts4 ,wash1 trim1 and boil in hot1 salted water1 with a bit of streaked salt pork1 an inch square4 ,when tender1 drain1 season1 and chop fine4 ,stir in a tablespoonful of melted butter and the juice of half a lemon4 ,eat very hot4 ,,boiled ,,macaroni4 ,break half a pound of pipe macaroni into short lengths4 ,cover well with boiling water1 salted1 and boil--not too fast--about twenty minutes1 or until tender and clear at the edges4 ,drain well2 pour a little into a hot1 deep dish1 and butter it1 then strew with grated cheese4 ,do this three times in filling the dish1 with cheese scattered over the top4 ,,nursery ,,plum ,,pudding4 #a scant cup of raw rice4 #c pints of milk4 #b tablespoonfuls of butter4 #d tablespoonfuls of sugar4 lb4 raisins1 seeded1 and cut in half4 #c well-beaten eggs4 ,soak the rice two hours in a farina-kettle1 just covered with warm water4 ,when all the water is soaked up1 shake the rice hard1 to reach that at the bottom1 and add a pint of milk4 ,simmer gently1 still in the inner kettle1 until the rice is again dry1 and quite tender4 ,shake up anew1 and add another pint of milk4 ,when this is hot1 put in the raisins1 dredged with flour2 cover the saucepan and cook twenty minutes4 ,turn into a bowl2 put with it the butter1 rice-flour1 the remaining pint of milk1 heated and mixed with the beaten eggs and sugar1 and stir all up thoroughly4 ,bake in a buttered pudding-dish1 about forty minutes4 ,eat warm with butter and sugar1 or sugar and cream4 ,fourth ,week4 ,saturday4 ---- ,dresden ,soup4 ,boiled ,blue ,fish4 ,baked ,calf's ,head4 ,canned ,succotash4 ,casserole of ,rice with ,tomato ,sauce4 ---- ,belle's ,dumplings4 ---- ,,dresden ,,soup4 #b lbs4 of lean beef1 cut into strips4 #d pig's feet1 cleaned well4 #d lbs4 of mutton and beef bones1 cracked4 #b onions4 #a bunch of sweet herbs4 #b carrots4 #b blades of mace4 #d tablespoonfuls of butter1 and the same of rice-flour4 ,juice of a lemon4 #a tablespoonful of ,worcestershire sauce4 #a raw egg for force-meat4 ,salt and pepper4 #f quarts of cold water4 #a glass of claret4 ,early in the day1 put on the meat1 pig's feet and bones1 and cook slowly five hours in six quarts of water4 ,skim then1 carefully1 add the onions1 mace1 and herbs1 cut small1 and the carrots1 grated4 ,stew half an hour2 take out the meat and the feet1 leaving the bones1 etc41 on the fire4 ,cut the flesh from the feet1 and return the bones to the pot4 ,set aside half this flesh1 with a few pieces of beef1 to get cold4 ,chop the rest fine1 and make up with pepper1 salt1 and a raw egg1 into small force-meat balls4 ,roll them in flour1 lay upon a greased plate1 and set within the oven to 8crust40 ,when quite firm1 take out and cool4 ,cut the reserved meat into small1 square bits4 ,when the soup has cooked half an hour after the meat was taken out1 strain and season it4 ,divide into two portions4 ,into that designed for ,sunday drop the dice of meat1 from the pig's feet as well as the beef1 and set away1 covered1 in an earthenware vessel4 ,return the rest to the fire2 thicken with the butter1 melted and worked up into the rice-flour2 add the sauce1 lemon-juice1 and a glass of claret4 ,put the force-meat balls into the heated tureen2 pour on the soup1 cover five minutes1 and serve4 ,,boiled ,,blue ,,fish4 ,sew up the fish neatly in a thin cloth1 put on in scalding water with a little salt1 half a small cup of vinegar1 a quarter of an onion1 six whole black peppers1 and a blade of mace4 ,let it stand1 just below boiling heat1 half an hour2 then increase the heat and boil thirty minutes more4 ,take out1 unwrap1 lay upon a hot dish and pour over it a cupful of drawn butter1 with a little lemon-juice stirred in it4 ,,baked ,,calf',s ,,head4 ,put on1 having removed the brains1 in four quarts of cold water1 and boil gently one hour4 ,take out the head2 salt and pepper the liquor and set by as the foundation of ,monday's soup1 keeping out a cupful for gravy4 ,put the calf's head in a dripping-pan1 rub over with butter1 pour the gravy into the pan1 and bake1 covered--basting four times--for half an hour4 ,uncover1 wash over with a mixture of melted butter1 pepper1 and salt1 and a teaspoonful of catsup4 ,dredge with browned flour1 baste again1 and when the surface is of a fine froth1 dish the head4 ,strain and thicken the gravy1 and serve in a boat4 ,the brains should be washed well1 boiled quickly1 then cooled2 mashed to a smooth paste with pepper1 salt1 a dust of flour1 and a raw egg1 and fried1 by the spoonful1 in hot lard4 ,drain1 and lay about the head4 ,,canned ,,succotash4 ,drain from the liquor2 cut the beans--if ,french or string beans--into short pieces2 cook half an hour in salted boiling water2 drain this off2 add a cup of hot milk1 thicken with a great spoonful of butter1 cut up in flour1 pepper1 and salt1 and simmer ten minutes more4 ,,casserole ,,of ,,rice ,,with ,,tomato ,,sauce4 ,boil one cup of rice tender in hot water1 a little salt1 shaking up from time to time1 but never stirring4 ,drain dry1 add a very little milk in which has been stirred a beaten egg1 a teaspoonful of butter1 a little pepper and salt4 ,simmer for five minutes1 and if the rice has not absorbed all the milk1 drain it again4 ,pile it around the inner edge of a flat dish2 smooth it neatly1 rounding the top1 into a sort of fence2 wash over carefully with the beaten yolks of two eggs1 and set it in the oven until firm4 ,drain more than half the juice from a can of tomatoes2 season with a little chopped onion1 pepper1 salt1 and sugar4 ,stew twenty minutes2 stir in a tablespoonful of butter1 and two tablespoonfuls of fine bread-crumbs2 stew three or four minutes to thicken it well1 and pour within the hedge of rice4 ,,belle',s ,,dumplings4 #a quart prepared flour4 #b tablespoonfuls of mixed lard and butter4 #b cups of milk1 or enough for soft dough4 ,roll out a quarter of an inch thick1 cut into oblong pieces1 rounded at the corners4 ,put a great spoonful of damson1 cherry1 or other tart preserve1 in the middle1 and roll into a dumpling4 ,bake about forty minutes1 brush over with beaten egg1 while hot1 and shut up in the oven three minutes to glaze4 ,eat hot with brandy sauce4 7,for receipt for sauce see ,wednesday1 #b;d ,week in ,january47 ,,april4 ,first ,week4 ,sunday4 ---- ,clear ,soup4 ,fricasseed ,chickens1 ,white4 ,buttered ,parsnips4 ,savory ,potatoes4 ,lettuce ,salad1 ,plain4 ---- ,pie-,plant 7,april7 ,fool4 ,coffee and ,cake4 ---- ,,clear ,,soup4 ,take the grease from the soup-jelly you will find in the crock into which the stock was poured yesterday4 ,take it up by the ladleful1 leaving the meat and sediment at the bottom1 and put on to heat in a soup-kettle4 ,when it boils1 stir in the beaten white of an egg2 take off the scum as fast as it rises1 and when quite clear add two teaspoonfuls of ,coxe's gelatine1 previously soaked in cold water4 ,add1 meanwhile1 a little boiling water to the sediment and meat dice in the pot2 strain off the liquid2 pick out the bits of meat1 and see that they are clean4 ,drop into the soup at the same time that you add four tablespoonfuls of colored water1 made by burning a tablespoonful or two of sugar in a tin cup1 pouring a little boiling water upon it1 and stirring until you get a clear brown liquor4 ,after these go in1 do not let your soup really boil1 but simmer a few minutes to throw up and remove any remaining scum4 ,pass sliced lemon with the soup4 ,,fricasseed ,,chickens--,,white4 ,clean1 wash1 and joint the fowls4 ,lay in cold salt and water for one hour4 ,put them into a pot1 with half a pound of salt pork cut into strips1 and cold water enough to cover them4 ,cover closely1 and heat very slowly to a gentle boil4 ,the excellence of the fricassee depends mainly upon care in this respect4 ,if the fowls are full-grown and reasonably tender1 stew more than one hour after they begin to boil4 ,when done add half a chopped onion1 parsley and pepper4 ,cover again for ten minutes4 ,stir up two tablespoonfuls of flour in cold water1 then into a cup of hot milk1 and this1 in turn1 into two beaten eggs4 ,then put in a great spoonful of butter1 and pour all into the saucepan2 mix well1 boil fairly1 and1 having arranged the chickens upon a hot dish1 pour the gravy over them4 ,,buttered ,,parsnips4 ,boil tender and scrape4 ,slice lengthwise4 ,put three tablespoonfuls of butter into a saucepan with pepper1 salt and a little chopped parsley4 ,when it heats1 put in the parsnips1 and shake and turn until the mixture boils4 ,lay the parsnips in order upon a hot dish1 and pour the butter over them4 ,,savory ,,potatoes4 ,pare and cut into squares some raw potatoes4 ,lay in cold water half an hour1 put into a saucepan1 cover with boiling water1 slightly salted1 and stew half an hour1 not so fast as to break them4 ,then throw off the water and add a cupful of sauce made from the gravy of ,friday's chickens1 thinned with a little hot water1 and strained2 seasoned to taste1 and again thickened with a tablespoonful of butter rolled in flour4 ,simmer all for ten minutes1 and turn into a deep dish4 ,,lettuce ,,salad--,,plain4 ,wash the lettuce2 pull leaf from leaf1 and pile over a lump of ice in a salad-bowl4 ,pass the oil and vinegar1 salt1 pepper1 and powdered sugar to each person1 with the lettuce1 that he may season for himself4 ,,pie-,,plant 7,,april7 ,,fool4 #a pint of stewed pie plant1 rubbed through a colander4 #a tablespoonful of butter4 #a cup of sugar4 ,yolks of four eggs4 ,mringue of the whites4 #c tablespoonfuls of sugar4 ,juice of half a lemon4 ,put the strained pie-plant into a saucepan2 set it in boiling water1 and1 when hot1 beat in the butter1 sugar1 and beaten yolks4 ,stir two minutes1 and turn out to cool4 ,this can be done on ,saturday4 ,on ,sunday1 a few minutes' whirl of your egg-beater will give you the mringue4 ,beat in the powdered sugar with a few more1 and when you have poured the stewed fruit 7or vegetable7 into a glass bowl1 pile the mringue 7the 8fool087 on the top4 ,,coffee ,,and ,,cake ,can be handed with1 or after the sweets4 ,first ,week4 ,monday4 ---- ,milk and ,bread ,soup4 ,larded ,mutton ,chops4 ,mashed ,potatoes4 ,green ,peas4 ,tomato ,catsup4 ---- ,corn-meal ,hasty ,pudding4 ---- ,,milk ,,and ,,bread ,,soup4 ,boil down the liquor in which ,saturday's calf's head was cooked1 to less than two quarts4 ,add a pint of milk previously heated1 and mixed with three beaten eggs4 ,thicken with two tablespoonfuls of butter rolled in flour1 and take at once from the fire4 ,salt and pepper1 if needed4 ,have ready in a tureen a cupful of fine1 dry crumbs4 ,pour on the soup1 stir up for a moment1 cover and send to table with a plate of grated cheese4 ,,larded ,,mutton ,,chops4 ,trim off superfluous fat and skin2 beat flat with the broad side of a hatchet1 and lard each with four strips of fat1 salt pork1 drawn quite through1 so as to project on both sides4 ,put into a saucepan1 sprinkle with minced onion1 pepper1 and parsley1 and barely cover with weak broth4 ,the gravy from yesterday's chickens will do1 or any other you may chance to have4 ,put on the saucepan lid1 set it where it will not boil under an hour1 and think no more about it until the time is up4 ,then increase the heat and simmer half an hour1 or until tender4 ,take up the chops and keep hot4 ,thicken the gravy with browned flour2 add the juice of a lemon1 a great spoonful of mushroom catsup1 a glass of sherry1 and boil one minute4 ,put back the chops2 cover1 and heat just to a feeble boil4 ,lay the chops in order upon a dish and pour the gravy over them4 ,,green ,,peas4 ,open a can of peas2 turn out into a bowl1 and let alone for an hour4 ,then1 strain off the liquor1 put the peas into a saucepan1 and cover with salted1 boiling water4 ,cook twenty minutes2 drain1 pepper1 stir in a tablespoonful of butter1 and dish4 ,,mashed ,,potatoes4 ,prepare as usual1 and heap in a covered dish4 ,wet a pretty butter-print and press firmly upon the top4 ,,corn-,,meal ,,hasty ,,pudding4 #a heaping cup of ,indian meal4 cup of flour4 #a quart of boiling milk4 #b cups of boiling water4 #b tablespoonfuls of butter4 #a tablespoonful of brown sugar4 #a teaspoonful of salt4 teaspoonful mixed cinnamon and mace4 ,wet up meal and flour with the water and stir into the boiling milk4 ,mem4--,cook all sorts of milk-puddings 7boiled7 in a farina-kettle4 ,boil steadily half an hour1 stirring very often from the bottom4 ,put in salt1 sugar1 butter1 and spice1 and cook ten minutes more4 ,pour into a bowl1 or other uncovered dish4 ,eat hot with sugar and butter4 ,first ,week4 ,tuesday4 ---- ,bean and ,corn ,soup4 ,beefsteak ,pudding4 ,stewed ,potatoes4 ,mashed ,turnips4 ,cold ,slaw4 ---- ,baked ,chocolate ,custards4 ,fancy ,cakes4 ---- ,,bean ,,and ,,corn ,,soup4 #a quart of dried beans1 soaked overnight in soft water4 #a lb4 of streaked salt pork1 cut into shreds4 #a lb4 of lean beef also cut up4 #b stalks of celery1 minced4 #a bunch of chopped parsley4 #a small onion1 sliced4 ,pepper and salt4 #a can of corn4 #b tablespoonfuls of butter rolled in two of flour4 #e quarts of water4 ,put on the beans1 pork1 beef1 and all the vegetables except the corn1 with the water1 and boil slowly until the beans are thoroughly broken1 and the meat in rags4 ,meanwhile1 cook the corn tender in just enough boiling water to cover it4 ,when done1 stir in half the butter and flour1 salt and pepper1 and cover to keep hot while you strain the soup1 rubbing the beans1 onion1 and celery to a pulp through a colander4 ,set aside half for to-morrow4 ,return the rest to the fire2 pepper to taste2 add the corn with the water in which it was cooked4 ,simmer fifteen minutes2 stir in the rest of the butter and flour2 boil up well1 and serve4 ,,beefsteak ,,pudding4 #a quart of prepared flour4 lb4 powdered suet4 #a cup of ice-water4 #b lbs4 good steak without bone4 ,pepper and salt4 #a tablespoonful of tomato catsup4 ,rub the suet into the flour1 salt slightly1 and make1 with the water1 into a paste just soft enough to roll out4 ,roll into a sheet nearly half an inch thick4 ,butter well a round-bottomed pudding mould2 line with the paste1 and leave in a cold place while you cut the steak into small squares1 seasoning with pepper1 salt1 and catsup4 ,fill the paste-lined mould 7or bowl7 with this4 ,cut a piece of paste for the top4 ,cover with this1 pinching the two sheets of paste tightly together at the edges4 ,let an assistant hold up the bowl while you cover with a stout pudding-cloth and tie tightly under the bottom1 not straining the cloth so strongly over the top as to hinder the paste from swelling4 7,flour the cloth before tying it over the bowl47 ,plunge into a gallon of boiling water1 and keep it at a fast boil for two hours1 filling up from the tea-kettle when the water sinks4 ,turn the bowl bottom upward and dip in cold water2 untie the cloth1 invert a hot dish upon the mould1 and turn over carefully1 to get the pudding out without breaking4 ,this is a favorite ,english dish4 ,,stewed ,,potatoes4 ,old potatoes1 by this time1 need a little management to make them acceptable at a season when appetites crave fresh vegetables4 ,this is a good way to cook them4 ,pare very thin1 and leave in cold water one hour4 ,put on to cook in cold water1 bringing it soon to a boil4 ,when a fork will run easily into the largest1 strain off the water1 throw in a handful of salt1 and dry1 for a minute1 on the stove4 ,then take out the potatoes2 crack each one by pressing with a wooden spoon2 put into a deep dish1 and pour over them a cup of hot milk thickened with two tablespoonfuls of butter1 cut up in flour2 cooked for a minute1 then seasoned with pepper1 salt1 and a tablespoonful very finely-minced parsley4 ,cover the dish2 set in boiling water ten minutes1 and serve4 ,,mashed ,,turnips4 ,boil tender2 press all the water out in a colander1 as you mash them2 return to the fire with a good lump of butter1 pepper1 and salt1 and stir until smoking hot4 ,,cold ,,slaw4 ,shred the heart of a white cabbage1 and pour over it a dressing of two tablespoonfuls of oil1 four of vinegar1 one teaspoonful each of salt and sugar1 and half as much pepper and mustard1 beaten up well with the whipped yolks of two eggs4 ,the mixture should be quite thick4 ,use an egg-beater in mixing4 ,,baked ,,chocolate ,,custards4 #a quart of milk4 #f eggs4 #a cup of sugar4 #d great spoonfuls grated chocolate4 ,vanilla flavoring4 ,scald the milk2 wet up the chocolate and stir in4 ,boil two minutes4 ,beat the yolks into the sugar1 and pour the hot mixture slowly upon them1 stirring constantly4 ,season and fill small cups1 which should be set ready in a dripping-pan of boiling water4 ,see that there is no danger of their boiling over the tops4 ,cook twenty minutes1 or until the custards are firm4 ,while they cool whip the whites to a stiff mringue with a little powdered sugar4 ,when the custards are cold1 heap this upon the tops4 ,,fancy ,,cakes1 ,macaroons1 lady's-fingers1 or jumbles1 should go around with the custards4 ,first ,week4 ,wednesday4 ---- 8,red ,pottage40 ,boiled ,cod with ,caper ,sauce4 ,scalloped ,chicken4 ,mashed ,potatoes1 ,browned4 ,split ,pea ,pancakes4 ---- ,queen of ,puddings4 ---- 8,,red ,,pottage40 ,to the bean-stock set by on yesterday add a can of red tomatoes1 cut small1 and two lumps of sugar1 and simmer1 set in boiling water for fear of burning1 until they are one mass of pulp4 ,strain through a colander1 add seasoning1 and stir in a generous glass of claret which was poured1 two hours before1 upon a sliced1 deep-colored beet1 warm from the boil4 ,strain the juice from the beet by squeezing in a cloth4 ,put a double-handful of fried bread into a tureen1 and pour the soup upon it4 ,this1 if not 8that same red pottage0 for which poor hungry ,esau--who certainly came honestly1 by hereditary right1 by his love of 8good eating0--bartered his birthright1 is yet very pretty and savory4 ,,boiled ,,cod ,,with ,,caper ,,sauce4 ,sew the fish up neatly in a thin cloth and cook in boiling water1 fifteen minutes to the pound4 ,unwrap1 lay upon a hot dish1 and pour over it the following sauce3 ,put a cupful of boiling water into a saucepan1 and stir in two tablespoonfuls of butter1 cut up in a heaping teaspoonful of flour4 ,beat in1 when thick1 the whipped yolk of an egg1 the juice of a lemon1 and twenty-four capers4 ,stir up well1 cook half a minute1 and take from the fire4 ,,scalloped ,,chicken4 ,clean1 wash1 and cut an old fowl to pieces4 ,put into a pot with four quarts of cold water and cook very slowly until tender4 ,take it out1 salt and pepper the broth1 and put by for to-morrow's soup1 reserving one cupful for your gravy4 ,let the chicken cool1 and cut--cleanly--into pieces an inch long by one fourth that width4 ,put the gravy1 well-seasoned1 over the fire1 thicken with a tablespoonful of butter1 cut up and rolled in flour2 stir in the chicken1 and just before it boils1 take from the fire1 and beat in two whisked eggs1 with a little finely minced parsley4 ,strew the bottom of a bake-dish with crumbs2 pour in the chicken2 cover with a deeper coating of bread-crumbs2 stick bits of butter over this1 and bake1 covered1 until bubbling hot2 then brown delicately4 ,,mashed ,,potatoes--,,browned4 ,mash soft with milk and butter1 season1 and round into a heap upon a greased pie-dish4 ,brown in a quick oven2 glaze with butter2 slip carefully to a hot dish4 ,,split ,,pea ,,pancakes4 ,soak a pint of split peas all night4 ,put on1 in the morning1 in cold water and cook soft4 ,rub through a fine colander4 ,while hot1 stir in a tablespoonful of butter1 and season with pepper and salt4 ,when quite cold1 beat in two eggs1 a cupful of milk1 and half a cupful of flour in which has been sifted--twice--a quarter teaspoonful of soda and twice as much cream-of-tartar4 ,beat hard and long1 and fry as you would griddle-cakes4 ,,queen ,,of ,,puddings4 #a cups of sugar4 #e eggs4 #b cups of dry bread-crumbs4 #a tablespoonful of butter4 #b teaspoonfuls vanilla1 or other extract--,colgate's1 if you can get it4 #a quart of fresh milk4 cup sweet fruit-jelly1 or jam4 ,cream butter and sugar and whip in the yolks4 ,soak the crumbs in the milk and add next--then flavor4 ,pour into a buttered pudding-dish1 filling it two-thirds of the way to the top1 and bake until well 8set0 in the middle4 ,draw to the oven door1 spread quickly with the jelly1 and this with a mringue of the whites and half a cup of sugar4 ,shut the oven and bake quickly until the mringue begins to color4 ,eat cold with cream4 ,first ,week4 ,thursday4 ---- ,chicken ,soup4 ,mayonnaise of ,fish4 ,veal ,chops with ,tomato ,sauce4 ,potato ,strips4 ,macaroni and ,eggs4 ---- ,jelly ,cake ,fritters4 ---- ,,chicken ,,soup4 ,take the fat from the top of the liquor in which your chicken was boiled yesterday1 and put on the soup to heat4 ,meanwhile1 boil half a cupful of rice tender in a pint of salted milk1 and when the rice is soft1 stir in a tablespoonful of butter worked up in flour to prevent oiling4 ,when the soup boils up clear1 skim and add the rice and milk1 with two tablespoonfuls of minced parsley4 ,pepper and salt to taste2 simmer ten minutes4 ,chop up three hard-boiled eggs fine2 put into the tureen and pour the soup upon them4 ,,mayonnaise ,,of ,,fish4 ,yolks of #c boiled eggs4 #b tablespoonfuls of best oil4 #b teaspoonfuls of sugar4 #f tablespoonfuls of vinegar4 #a teaspoonful of salt1 and half as much each of pepper and made mustard4 ,white of #a raw egg4 #b cupfuls of cold boiled fish 7yesterday's cod74 #b heads of lettuce4 ,rub the yolks smooth with the oil1 add sugar1 salt1 pepper1 and mustard1 and1 when all are mixed1 the vinegar1 a little at a time4 ,set by1 covered1 while you cut--not chop--the fish into strips an inch long1 and shred the lettuce4 ,mix these in a bowl4 ,whip the frothed white of egg into the dressing1 and pour upon the salad4 ,stir up with a silver fork and put into a glass dish4 ,garnish with rings of the whites of boiled eggs4 ,,veal ,,chops ,,with ,,tomato ,,sauce4 ,trim and flatten the chops4 ,dip in raw egg1 then in cracker dust1 and fry1 rather slowly1 in lard or dripping4 ,open a can of tomatoes1 and drain off the liquor4 ,salt the rest of the tomatoes and reserve for ,friday's soup4 ,put the liquor into a saucepan with a sliced onion1 and stew ten minutes4 ,strain out the onion1 return the juice to the fire2 thicken with a great spoonful of butter1 worked up in a teaspoonful of corn-starch2 pepper and salt4 ,boil up sharply1 and when you have laid the chops upon a dish1 pour the sauce over them4 ,,macaroni ,,with ,,eggs4 ,break half a pound of macaroni into short bits2 cook tender in boiling1 salted water4 ,drain well2 put into a deep dish and pour over it a cupful of drawn butter in which have been stirred two beaten eggs1 and two tablespoonfuls of grated cheese1 with salt and pepper4 ,loosen the macaroni to allow the sauce to penetrate the mass4 ,pass more grated cheese with it4 ,,potato ,,strips4 ,pare1 cut in long1 even strips2 lay in cold water for one hour2 dry by spreading them upon a towel and pressing another upon them4 ,fry to a light brown in salted lard4 ,shake off the fat in a hot colander4 ,line a deep dish with a napkin and put in the strips4 ,they should not be crowded in frying1 but each should be distinct and free from the rest4 ,,jelly-,,cake ,,fritters4 ,cut stale sponge or very plain cup cake into rounds with a cake-cutter4 ,fry to a nice brown in sweet lard4 ,dip each round in boiling milk1 to soften it and get rid of the grease4 ,lay upon a hot dish and spread with sweet jelly or jam4 ,pile neatly one upon another4 ,send around hot1 sweetened cream to pour over them4 ,first ,week4 ,friday4 ---- ,graham ,soup4 ,scalloped ,oysters4 ,stewed ,sweetbreads1 ,brown4 ,moulded ,potato4 ,lettuce4 ---- ,quaking ,custard4 ---- ,,graham ,,soup4 #b onions4 #b carrots4 #d turnips4 cabbage4 ,a little celery-seed tied in a thin muslin bag4 ,the tomatoes set by yesterday4 cup raw rice4 cup of cream 7with a pinch of soda added to prevent curdling74 #b lumps of white sugar4 ,pepper1 salt1 and parsley4 #c tablespoonfuls of butter cut up in flour4 #c quarts of cold water4 ,chop the cabbage and slice the onions2 pare and grate the other vegetables1 and put over the fire with the rice1 the bag of celery-seed1 and the water4 ,stew one hour2 add the tomatoes and stew twenty minutes more4 ,rub all to a pulp through a colander2 return to the soup-pot1 season1 and when it boils1 stir in the butter4 ,heat the cream to scalding in a separate vessel1 and pour into the tureen4 ,stir the soup into it by degrees1 and serve4 ,pass ,boston crackers--split and buttered--with it4 ,,scalloped ,,oysters4 ,butter a pudding-dish1 and strew the bottom with rolled cracker4 ,wet this with oyster-liquor and milk1 slightly warmed4 ,then lay on oysters1 set closely together4 ,sprinkle with pepper1 salt1 and bits of butter1 with a few drops of lemon-juice4 ,another stratum of moistened crumbs1 and so on1 until the dish is full4 ,let the top layer be of crumbs1 with butter dots here and there4 ,bake1 covered1 half an hour1 then brown quickly4 ,,stewed ,,sweetbreads--,,brown4 #d sweetbreads4 #a cup of gravy 7yesterday's broth will do74 #a onion4 cup butter4 pint of mushrooms4 ,pepper and salt4 ,boil the sweetbreads quickly--ten minutes are enough--blanch by throwing them into cold water1 then leaving them to cool4 ,slice them lengthwise4 ,slice1 also1 the onion and mushrooms1 and fry brown in half the butter4 ,strain them out1 return the fat to the pan1 with the rest of the butter4 ,heat1 and fry the sweetbreads4 ,when the latter are done1 put all into a tin pail1 with a tight top2 add the gravy2 set1 covered1 in boiling water1 and stew gently1 at the side of the range1 half an hour4 ,arrange the sweetbreads upon a hot dish2 thicken the gravy with browned flour1 and pour over them4 ,garnish with triangles of fried bread4 ,,moulded ,,potato4 ,mash soft with butter and hot milk in which has been stirred a beaten egg4 ,salt and put into a buttered cake or pudding mould4 ,set in a pan of hot water1 put on the lid of the mould1 and keep the water at a hard boil half an hour4 ,dip the mould in cold water1 and turn out the potatoes upon a flat dish4 ,,lettuce4 ,treat as directed upon last ,sunday4 ,,quaking ,,custard4 #c cups of milk4 ,yolks of #d eggs1 reserving the whites for the mringue4 package ,cooper's gelatine4 #f tablespoonfuls of sugar4 ,vanilla flavoring4 ,juice of #a lemon for mringue4 ,soak the gelatine two hours in a cup of the cold milk4 ,then add to the rest of the milk1 which must be boiling hot1 and stir until dissolved4 ,let it stand a few minutes1 and strain through muslin over the beaten yolks and sugar4 ,put over the fire and stir five minutes1 or until you can feel it thickening4 ,stir up well when nearly cold1 flavor1 and let it alone until it congeals around the edges of the bowl into which you have poured it2 then stir again1 and put into a wet mould4 ,set upon ice1 or in cold water until firm4 ,turn it1 when you are ready for it1 into a glass bowl4 ,have ready a mringue made by whipping the whites stiff with three tablespoonfuls of powdered sugar1 and the lemon-juice4 ,heap irregularly about the base4 ,first ,week4 ,saturday4 ---- ,vermicelli ,soup4 ,glazed ,ham4 ,spinach la ,parisienne4 ,chow-chow4 ,baked ,potatoes4 ---- ,rhubarb ,tart4 ---- ,,vermicelli ,,soup4 #d lbs4 knuckle of veal4 #b lbs4 of coarse1 lean beef4 #b slices of corned ham1 or some bones of salt pork4 #b onions4 ,thyme and parsley4 lb4 vermicelli4 ,pepper and salt4 #f quarts of water4 ,crack the bones into splinters2 cut the meat into strips2 slice the onions and chop the herbs4 ,put on in six quarts of water1 and cook slowly five hours4 ,strain1 pressing meat1 etc41 hard in the colander4 ,there should be about four quarts of soup4 ,set aside half1 when you have salted it1 for ,sunday4 ,return the rest to the clean kettle1 season and skim4 ,the vermicelli should have been broken small1 and boiled in a little hot1 salted water1 three minutes4 ,strain1 without squeezing2 butter and pepper2 stir into the soup2 simmer very gently five minutes1 and pour out4 ,,glazed ,,ham4 ,wash a fine corned--not smoked--ham2 soak all night in cold water1 and boil about eighteen minutes to the pound4 ,there should be plenty of water in the pot1 cold at first1 and brought gradually to a boil4 ,skim well from time to time4 ,let it get cold in the water in which it was boiled1 if you can spare the time4 ,we always boil a ham the day before it is to be eaten4 ,take it out2 remove the skin carefully1 and put the latter back into the cold liquor when you have skimmed all the fat--which makes excellent dripping--from the surface of the liquid4 ,press soft paper on the top of the ham1 to take off the clinging drops of grease4 ,brush all over with beaten egg4 ,work a cup of rolled cracker into a paste with warm milk1 butter1 pepper1 salt1 and a beaten egg4 ,coat the ham thickly with this1 and set to brown in a moderate oven4 ,twist frilled paper around the knuckle1 and garnish with cresses4 ,,spinach ,,la ,,parisienne4 ,pick off the leaves from the stalks2 put on in boiling water1 a little salt1 and cook twenty minutes4 ,drain hard and dry1 chop fine1 return to the fire with a good piece of butter1 a teaspoonful of sugar1 a little nutmeg1 pepper and salt1 and stir two minutes4 ,then1 beat in two or three tablespoonfuls of cream1 or rich milk1 and whip as you would a custard4 ,it should be smooth to taste and sight4 ,boil up--barely--and dish4 ,,chow-,,chow 8,goes well10 as the ,french say1 with ham4 ,,baked ,,potatoes4 ,parboil1 peel1 and lay in a dripping-pan1 with a bit of butter upon each4 ,as they brown1 put on each a teaspoonful of warm milk mixed with butter1 salt1 and pepper4 ,they should be of a light brown4 ,butter again just before you dish them4 ,,rhubarb ,,tart4 ,scrape the stalks1 cut into small bits1 and stew in a very little water4 ,when tender1 take from the fire and sweeten4 ,have ready some open shells of pastry1 freshly baked4 ,fill with the fruit1 and sift sugar on top4 ,eat warm or cold--never hot4 ,make more paste than you need1 and keep--raw--in a cold place4 ,second ,week4 ,sunday4 ---- ,pea and ,rice ,soup4 ,fillet of ,veal with ,ham4 ,potato ,balls4 ,stuffed ,cabbage4 ,french ,beans4 ---- ,charlotte ,cache4 ,bird's ,nest in ,jelly4 ---- ,,pea ,,and ,,rice ,,soup4 ,open a can of green peas1 and turn them into a bowl for an hour4 ,boil half a cup of rice soft in a cup of milk4 ,skim the stock made yesterday1 and heat to a boil before adding the peas 7drained7 and the rice1 which should have absorbed all the milk4 ,stew slowly half an hour2 add what seasoning you like1 and stir in a tablespoonful of butter cut up in flour4 ,simmer five minutes and pour out4 ,,fillet ,,of ,,veal ,,with ,,ham4 ,have the fillet rolled and skewered by your butcher4 ,stuff a good force-meat of crumbs and minced fat ham between the folds of meat1 and lay sliced ham over the top and sides1 binding it in place with packthread4 ,put into a dripping-pan with a cup of boiling water1 and roast twelve minutes for each pound4 ,baste very often4 ,half an hour before you take it up1 remove the ham1 and lay on one side of the pan2 dredge the meat with flour and baste abundantly and frequently until well browned4 ,dish with the ham cut into strips and laid next the edge of the dish--the potato balls close to the meat4 ,send around sweet pickles with it4 ,strain the gravy1 thicken with browned flour1 add pepper and a tablespoonful of tomato catsup2 boil up and pour into a boat4 ,,potato ,,balls4 ,to one cup of mashed potato add a beaten egg1 pepper1 and salt1 and work smooth4 ,make into balls2 roll them in flour4 ,when the veal is half done1 skim off the fat from the gravy1 lay the balls in the pan1 basting1 now and then1 and turning until they are browned all over4 ,drain well1 and lay about the dished veal4 ,,stuffed ,,cabbage4 ,boil a large1 firm cabbage1 whole1 on ,saturday1 tying coarse net over it to keep it in shape4 ,do not remove the net until next day4 ,then1 bind a broad strip of muslin about it that it may not crack in the stuffing4 ,extract the stalk with a thin1 sharp knife4 ,without making a wide external aperture1 8dig out0 the heart1 until you have room for nearly a cupful of force-meat4 ,chop the bits you have taken out1 mix with cooked sausage-meat1 a very little onion1 pepper1 salt1 a pinch of thyme and bread-crumbs4 ,stuff the cabbage with this1 remove the band1 tie up firmly again in a net bag1 and put it into a pot1 covering with the liquor in which your ham was boiled yesterday1 having first again skimmed the latter4 ,stew gently one hour4 ,take out the cabbage1 unbind1 with care1 and pour a cup of drawn butter over it4 ,strain the useful 8pot liquor10 and put away heedfully4 ,,french ,,beans4 ,cut into short lengths1 when you have poured off the can liquor2 cook half an hour in boiling water1 salted4 ,drain well1 stir up with a tablespoonful of butter1 with pepper and salt to taste4 ,,charlotte ,,cach,e4 #a thick loaf of sponge or plain cup cake4 #b kinds of fruit-jelly1 tart and sweet4 ,whites of #e eggs4 #a heaping cup of powdered sugar4 ,juice of #a lemon4 ,cut the cake into horizontal slices of uniform width4 ,spread each with jelly--first1 the tart1 then the sweet1 and fit into their former places4 ,ice thickly with a frosting made of the whites1 sugar1 and lemon-juice4 ,set in a sunny window1 or slow oven1 to harden4 ,the former is the better plan4 ,,bird',s ,,nest ,,in ,,jelly4 #a quart of wine jelly--not too thin4 #c cups of white blanc-mange4 #i empty egg-shells4 ,rind of #b oranges cut into strips and stewed in water1 until tender1 then in syrup until clear1 or1 if you have it1 use preserved orange-peel4 ,empty the eggs carefully through a hole in the small end2 wash them out with cold water1 and while wet inside set firmly in a pan of bran or meal1 to keep them steadily upright4 ,fill them with blanc-mange4 ,next morning1 fill a glass dish two-thirds full with clear jelly1 reserving a large cupful4 ,so soon as the jelly is firm enough to bear their weight1 break the shells1 with care1 from the blanc-mange eggs1 and pile them upon the jelly4 ,lay the 8straw0--i4 e41 the orange-peel--over and about them2 pour the rest of the half congealed jelly over all1 and set in a very cold place4 ,a beautiful variation of this dessert can be made for ,easter ,sunday1 by coloring part of the blanc-mange brown with chocolate1 part pink with currant jelly or cranberry juice1 part yellow with yolk of egg1 and leaving the rest white4 ,second ,week4 ,monday4 ---- ,ham and ,egg ,soup4 ,veal ,pats4 ,creamed ,parsnips4 ,salad of ,lettuce and ,veal4 ,mashed ,potatoes4 ---- ,corn-,starch ,hasty ,pudding4 ---- ,,ham ,,and ,,egg ,,soup4 ,skim once more and re-heat the liquor in which your ham was cooked1 and1 when boiling1 take off the scum2 stir in two tablespoonfuls of corn-starch1 wet in a half cup of milk4 ,take out a pint of the soup1 and pour slowly1 stirring well1 upon four beaten eggs4 ,return to the soup1 with a handful of very finely minced parsley4 ,stir one minute1 without letting it boil1 and pour upon half a dozen split ,boston crackers1 lining the tureen4 ,,veal ,,pat,s4 ,chop up the meat left from ,sunday's fillet--reserving some for salad--also the crisped ham4 ,season well1 warm up the gravy1 when you have removed the fat2 mix a little oyster liquor with it1 and stir in the mince4 ,heat almost to boiling1 and set by1 covered1 where it will keep warm4 ,line pat-pans with the paste reserved for this purpose from ,saturday4 ,if kept in the refrigerator or cool cellar1 it will be perfectly good4 ,bake these 8shells10 buttering the tins well2 slip out while hot2 arrange on a warm dish2 fill with the mince1 sprinkling the top of each with fine1 dry crumbs2 set upon the upper grating of your oven for a minute or so1 and send to table4 ,,creamed ,,parsnips4 ,boil1 scrape1 and slice lengthwise4 ,have ready in a saucepan a great spoonful of butter1 with pepper and salt4 ,put in the parsnips1 shake and turn until very hot2 lay the parsnips upon a dish2 add to the sauce three tablespoonfuls of cream1 or four of milk1 in which has been rubbed a teaspoonful of flour4 ,boil up briskly1 and pour over the sliced vegetable4 ,,salad ,,of ,,lettuce ,,and ,,veal4 ,cut half a pound of your cold veal into inch-long strips1 and strew with salt and pepper4 ,shred a head of lettuce1 and chop two boiled eggs--not too finely4 ,mix these together in a bowl4 ,prepare a dressing thus3 ,beat the yolks of two eggs 7add the whites to the soup72 salt lightly1 and beat in1 a few drops at a time1 four tablespoonfuls of oil2 then1 as gradually1 three teaspoonfuls of best vinegar1 and half a teaspoonful of celery essence--,colgate's1 if you can get it4 ,the mixture should be thick as cream4 ,pour over the meat and lettuce1 toss up with a silver fork1 and transfer to a glass dish4 ,,mashed ,,potatoes4 ,prepare as often before directed4 ,,corn-,,starch ,,hasty ,,pudding4 #a quart of fresh milk4 #c full tablespoonfuls of corn-starch4 #a tablespoonful of butter4 #a teaspoonful of salt4 ,scald the milk1 and stir in the corn-starch1 previously wet in cold water to a white liquid4 ,boil steadily1 stirring constantly1 ten minutes4 ,salt and butter4 ,let the pudding stand three minutes in hot water1 after you take it from the fire1 and turn out into a deep1 open dish4 ,cook1 of course1 in a farina-kettle4 ,second ,week4 ,tuesday4 ---- ,mlange ,soup4 ,ragot of ,mutton4 ,canned ,corn ,pudding4 ,baked ,tomatoes4 ,damson1 or ,plum ,pickles4 ---- ,peach ,batter ,pudding4 ---- ,m,,lange ,,soup4 #a cup of rice 7scant74 #c lbs4 of coarse1 lean beef4 ,some mutton bones4 #b carrots4 #b turnips4 #a onion4 ,essence of celery1 two teaspoonfuls4 ,pepper and salt4 #d quarts of cold water4 #a cup of tomato-juice4 ,cut the meat into dice1 and put on in the water4 ,boil gently two hours1 when add the rice1 tomato-juice1 and the vegetables cut into small squares1 and already cooked five minutes in hot water1 to take off the rank taste4 ,stew half an hour1 or until the vegetables and rice are tender1 but not a pulp2 season2 boil up once and pour out--meat1 vegetables1 and all--into the tureen4 ,ragot of ,mutton4 #c lbs4 of mutton--lean and boneless--cut into strips four inches long by one inch wide4 #a cup of gravy1 made of bones1 etc4 ,a tablespoonful of walnut catsup4 ,browned flour4 ,salt and pepper4 #a slice of lemon4 ,parsley4 ,a slice of ham or fat pork1 cut small4 ,dripping4 ,fry the mutton to a nice brown1 quickly1 in the dripping4 ,lay in a saucepan1 the chopped ham upon it1 and cover with the gravy1 highly seasoned4 ,stew slowly until very tender2 take up1 and keep hot1 while you add the lemon to the gravy1 with the catsup4 ,boil five minutes2 strain1 and return the gravy to the saucepan4 ,thicken1 and put in the parsley minced fine4 ,boil up1 and pour over the meat in a flat dish4 ,put sippets of fried bread around the edge of the dish4 ,,canned ,,corn ,,pudding4 #a can of corn1 drained4 #c eggs4 #b tablespoonfuls of melted butter4 #a tablespoonful of sugar4 ,a little salt4 #b cupfuls of milk4 #a tablespoonful of corn-starch1 wet up in the milk4 ,beat eggs1 sugar1 and butter together2 then add the corn4 ,salt the milk1 and dissolve the corn-starch well in it1 and pour1 by degrees1 upon the rest1 mixing well4 ,bake in a greased bake-dish three-quarters of an hour4 ,keep covered until nearly done2 then1 brown4 ,,baked ,,tomatoes4 ,drain off the liquor from a can of tomatoes1 and put it into your soup4 ,pare the crust from some slices of bread1 cut them to fit the bottom of a greased pie-dish1 and fry to a light brown in dripping4 ,dip each in boiling1 salted milk1 fit to their places in the dish1 pour the tomatoes upon them1 season with pepper1 salt1 butter1 and a little sugar4 ,strew thickly with crumbs1 and bake1 covered1 twenty minutes2 then1 brown4 ,,peach ,,batter ,,pudding4 #a quart of milk4 #b cups of prepared flour1 or enough for soft batter4 #d beaten eggs4 #a tablespoonful of butter1 slightly warmed4 #a saltspoonful of salt4 #a can of peaches1 drained4 ,lay the drained peaches in a buttered bake-dish4 ,salt the flour1 and sift into a pan4 ,beat eggs and butter together1 stir in the milk1 and pour1 by degrees1 into a hole in the middle of the flour1 until you have a smooth batter4 ,pour upon the peaches1 and bake in a brisk oven4 ,add a glass of brandy to the peach syrup2 sweeten to taste2 stir in two tablespoonfuls of butter1 and set in boiling water until the butter is melted4 ,serve the pudding in the bake-dish and eat with this sauce4 ,second ,week4 ,wednesday4 ---- ,eel ,soup4 ,boiled ,chicken4 ,potatoes la ,crme4 ,egg ,sauce4 ,rice ,croquettes4 ---- ,steamed ,corn-,meal ,pudding4 ---- ,,eel ,,soup4 #d lbs4 of eels4 #a onion4 #ab whole peppers4 #c tablespoonfuls of butter4 ,tablespoonful of chopped parsley4 #a cup of milk4 #b tablespoonfuls of flour1 rubbed into the butter4 #b quarts of water4 #b slices of toast cut into strips4 ,dripping4 ,clean the eels with care1 removing all the fat2 cut them into short pieces1 and fry for five minutes in dripping4 ,drain1 put into a saucepan with the water1 onion1 and pepper1 and stew slowly one hour1 or until they are tender1 without breaking4 ,strain through a colander2 pick out the eels and cover in a tureen1 the bottom of which is lined with strips of buttered toast4 ,strain the soup1 through a soup-sieve1 back into the saucepan2 heat1 and stir in butter1 flour1 and parsley4 ,boil up1 add the milk1 already heated1 and pour over the eels and toast4 ,,boiled ,,chicken4 ,clean and stuff as for roasting4 ,bind legs and wings to the sides2 tie in a net1 and put on in boiling water--if tender4 ,if doubtful1 use cold water1 and cook very slowly4 ,when the fork-test shows that it is done1 unwrap and lay on a dish4 ,salt1 pepper1 and butter well1 and cover while preparing the sauce4 ,take out a cup of the liquor1 cool1 and skim1 put on in a saucepan2 put in a tablespoonful of butter1 rolled in flour1 and stir to a boil4 ,take off1 and pour gradually over two beaten eggs4 ,return to the fire1 with minced parsley1 almost boil1 and pour over the fowl4 ,salt the liquor and set aside for soup4 ,,potatoes ,,la ,,cr,,me4 ,mash thin1 whip up with a fork1 at first1 with butter1 salt1 and milk2 at last1 with the frothed white of an egg4 ,heap roughly upon a dish1 set upon the upper grating of the oven until they begin to color1 and serve4 ,,rice ,,croquettes4 #b cups cold boiled rice4 #b tablespoonfuls melted butter4 #b beaten eggs4 #a tablespoonful of flour4 #a raw egg1 and some cracker dust4 #b tablespoonfuls of powdered sugar4 ,a pinch of grated lemon peel1 and the same of nutmeg4 ,lard for frying4 ,work the butter into the rice1 then the seasoning1 lastly1 the beaten eggs4 ,make into long balls1 roll in egg1 then in powdered cracker1 and fry1 a few at a time1 in hot lard4 ,,steamed ,,corn-,,meal ,,pudding4 #b cups ,indian meal4 #a cup of flour4 #b tablespoonfuls of white sugar4 #b cups of 8loppered0 milk1 or buttermilk4 #a teaspoonful of soda1 sifted twice through the flour4 #a teaspoonful of salt4 #a heaping tablespoonful of butter1 melted4 ,put meal1 flour1 salt1 sugar1 and soda in a bowl2 mix thoroughly2 make a hole in the middle and work in the milk and butter4 ,beat hard and long when all are in2 put into a buttered mould with a tight top1 and steam one hour and a half4 ,if you have no regular steamer1 fit the mould in the top of a pot of boiling water1 taking care it does not hang into the water4 ,lay a thick wet towel1 folded1 over the top of the mould to keep in all the heat4 ,or1 you may simply boil it4 ,eat hot1 with butter and sugar4 ,second ,week4 ,thursday4 ---- ,cream ,almond ,soup4 ,beefsteak4 ,chopped ,potatoes4 ,chicken ,salad4 ,moulded ,spinach4 ---- ,soft ,gingerbread and ,chocolate4 ---- ,,cream ,,almond ,,soup4 ,broth in which yesterday's chickens were boiled4 lb4 of almonds4 #a cup rich milk--half cream1 if you can get it4 #b tablespoonfuls of butter1 rubbed up with two of flour4 ,pepper and salt4 #c boiled eggs4 #b blades of mace4 ,skim and heat the soup4 ,meanwhile1 blanch 7that is1 scald and skin7 the almonds1 and pound in a mortar4 ,rub to a powder the yolks of three hard-boiled eggs1 and work up1 with the butter1 flour1 and almonds1 to a paste4 ,when the soup boils1 pepper and salt1 and put in the mace4 ,skim clean1 strain out the mace2 return to the pot and stir in the paste of almonds1 etc4 ,boil up gently1 have the milk scalding hot in the tureen1 and pour in the soup1 mixing all up well4 ,serve at once4 ,,beefsteak4 ,flatten with the broad side of a hatchet2 broil over 7or under7 a clear fire upon a buttered gridiron--turning often4 ,lay upon a hot dish2 salt1 pepper1 and butter1 plentifully4 ,cover with a hot dish or lid1 and let it stand five minutes to draw out the juices4 ,,chopped ,,potatoes4 ,chop cold boiled potatoes into dice4 ,put some butter or nice dripping into a frying-pan2 heat1 and stir in the potatoes4 ,shake to prevent them from sticking to the pan1 and when very hot1 and glazed with the butter1 pepper and salt1 and turn into a hot colander4 ,shake and toss for a moment1 and pour into a deep dish4 ,,chicken ,,salad4 ,cut the meat from the 8carcasses0 of yesterday's chickens4 ,if you have but a little it may be worth while to give ,john a piquant side-dish4 ,add an equal quantity of shred lettuce1 when you have cut your chicken into narrow strips1 two inches long4 ,mix in a bowl2 prepare a dressing according to the receipt given on ,monday2 pour over it1 mix well and lightly2 put into a salad-dish1 and lay sections of two hard-boiled eggs on top1 with a chain of sliced whites--left from the yolks used for the soup--around the outer edge4 ,,moulded ,,spinach4 ,boil twenty minutes in hot1 salted water2 drain1 pressing hard4 ,chop fine1 and put into a saucepan1 with a good lump of butter1 a little pepper1 salt and sugar4 ,beat and toss until nearly dry4 ,press hard into an oblong pan or mould4 ,invert this upon a hot dish4 ,lay slices of egg upon the top4 ,,soft ,,gingerbread4 #a cup of sugar4 #a cup of molasses4 #a cup of butter4 #a cup of sweet milk4 #d cups of flour4 #d eggs4 #a tablespoonful mixed ginger and mace4 #a small teaspoonful of soda dissolved in the milk4 ,beat molasses1 butter1 sugar1 and spice to a cream2 whip in the beaten yolks1 the milk1 and lastly1 the whites1 alternately with the flour4 ,bake in two loaves1 or in round tins or cups4 ,,chocolate4 #f tablespoonfuls of grated chocolate4 #b cups of boiling water and the same of milk4 ,wet the chocolate in cold water2 stir into the hot4 ,boil fifteen minutes2 add the milk1 and simmer ten minutes longer4 ,sweeten upon the fire1 or as you pour it out4 ,second ,week4 ,friday4 ---- ,oyster ,soup4 ,fillets of ,halibut4 ,potato ,marbles4 ,pat of ,sweetbreads4 ,lima ,beans4 ---- ,boston ,cream ,cakes4 ---- ,,oyster ,,soup4 #b quarts of oysters4 #a quart of milk4 #b tablespoonfuls of butter4 #a teacupful of water4 #b eggs4 ,cayenne pepper1 salt1 mace4 #a tablespoonful of corn-starch4 ,strain the liquor from the oysters into a saucepan1 mixing in the water4 ,season and spice to taste4 ,when the liquor boils1 add a quarter of the oysters chopped fine4 ,boil five minutes2 strain through muslin and put back into the saucepan4 ,thicken with the butter rubbed up in a tablespoonful of corn-starch4 ,when this boils1 drop in the whole oysters4 ,cook until they 8ruffle40 ,meanwhile1 make a sugarless custard by heating and salting the milk1 adding the beaten eggs1 and stirring four minutes over the fire4 ,put some split crackers into the tureen2 pour on the custard1 then the oyster-soup1 stirring all up well4 ,send around oyster crackers and sliced lemon with it4 ,,fillets ,,of ,,halibut4 ,cut a tolerably thick halibut steak into strips four inches long by two wide4 ,put three tablespoonfuls of butter1 with pepper and salt1 into a saucepan1 and simmer gently--not frying--until tender4 ,then drain1 and put upon a hot water dish to keep hot4 ,cut some potatoes into small balls4 ,there is a little instrument for this purpose1 like a rounded gouge1 which turns them out rapidly and neatly4 ,a small iron spoon will give you oval balls4 ,or1 if you find it easier1 cut the potatoes into equal cubes2 lay in cold water half an hour1 then cook fifteen minutes in boiling water4 ,drain and dry1 and after taking your fish from the butter1 strain the latter1 put in the potatoes1 and shake over a hot fire until they begin to brown4 ,drain1 and lay about the fish-fillets4 ,add a tablespoonful of butter to that in the pan 7previously cut up in flour71 a teaspoonful of anchovy-sauce1 and the juice of a lemon1 with a little minced parsley4 ,boil once1 and pour over fish and potatoes4 ,,pat ,,of ,,sweetbreads4 ,cut good puff-paste into rounds a quarter of an inch thick4 ,reserve one of these for the bottom of each pat4 ,with a smaller cutter take out the centre of three others and pile upon this1 making a deep well over an inch across4 ,bake quickly1 glazing with white of egg when nearly done4 ,boil three sweetbreads ten minutes1 leave in cold water as long2 cut into dice1 put into a saucepan with a great spoonful of butter1 a little pepper and salt1 and a few spoonfuls of boiling water1 and stew twenty minutes4 ,stir1 meanwhile1 into half a cup of boiling milk a tablespoonful of butter1 cut up in as much flour4 ,add to the sweetbreads with a little minced parsley4 ,boil up4 ,fill the pats1 and arrange upon a heated dish4 ,,lima ,,beans4 ,if dried1 soak over night1 put on next day in cold water1 salted1 and cook gently until soft4 ,drain1 stir in butter and pepper4 ,if you use the canned beans1 put on in boiling water1 then proceed as above directed4 ,,boston ,,cream ,,cakes4 lb4 of butter4 lb4 of flour4 #f eggs4 #a pint water--warm--not scalding4 ,stir the butter into the warm water1 and heat slowly to a boil4 ,then put in the flour1 boil and stir one minute2 empty into a dish to get cold4 ,beat the eggs light1 and whip1 first the yolks1 then the whites1 into the cooled paste4 ,drop in great spoonfuls1 upon buttered paper1 not letting them touch each other1 and bake1 in a quick oven1 ten minutes4 ,they should puff up to quadruple their original size4 ,pass a sharp knife lightly around each1 split1 and fill with the following mixture3 #a quart of milk4 #d tablespoonfuls of corn-starch4 #b eggs4 #b cups of sugar4 #a teaspoonful butter4 ,vanilla4 ,heat three cups of milk1 and stir in the corn-starch wet with the other cupful4 ,beat the eggs and sugar together1 and add the boiling mixture1 by degrees4 ,put in the butter2 mix well and cool before adding the vanilla4 ,second ,week4 ,saturday4 ---- ,soup ,verte4 ,baked ,mutton ,cutlets4 ,hominy ,pudding4 ,potato ,cakes4 ,lettuce4 ---- ,tapioca ,pudding4 ---- ,,soup ,,verte4 #b lbs4 coarse beef1 chopped fine4 #a turnip4 #a onion4 ,celery-seed tied in a bag4 #a grated carrot4 ,nearly a quart of spinach leaves4 #b lumps of sugar4 #a tablespoonful of butter1 rubbed in flour4 ,bunch of parsley4 ,pepper and salt4 ,a little of yesterday's pastry1 cut into strips--like 8noodles40 #b quarts of cold water4 ,stew the beef with the celery-seed in a quart of water for two hours1 or until the meat is in rags4 ,strain hard in a bag4 ,add the other quart of water in which have been simmering1 for half an hour1 the grated carrot1 the spinach cut small1 and the other vegetables sliced4 ,stew all together fifteen minutes2 rub entirely through a colander2 return to the fire1 season2 add sugar1 chopped parsley1 butter and flour2 boil up and drop in the noodles1 one by one4 ,simmer ten minutes1 and pour out4 ,it is a very good and wholesome soup for the spring-time4 ,,baked ,,mutton ,,cutlets4 ,trim neatly and put the bits of bone1 skin1 etc41 on in a pint of cold water to stew down into gravy4 ,pour a little melted butter upon the cutlets and set over hot water1 fifteen minutes4 ,then dip each in egg1 next in rolled cracker1 and lay in your dripping-pan with a very little water4 ,bake rapidly1 basting with butter and water4 ,when the gravy has boiled down to one cupful1 strain into a saucepan2 season with pepper1 salt1 and tomato catsup4 ,thicken with browned flour2 strain into it the gravy from the dripping-pan2 lay the chops carefully in a frying-pan1 as being broad and easily managed4 ,pour over them the gravy1 simmer ten minutes2 arrange the chops upon a dish1 and serve the gravy in a boat4 ,,hominy ,,pudding4 #a cupful cold boiled hominy--the small-grained kind4 #b cups of milk4 #a great spoonful of melted butter4 #a teaspoonful of white sugar4 #c eggs4 ,a little salt4 ,work the butter into the hominy2 then the beaten yolks and sugar2 then1 by degrees1 the milk1 and when all are smoothly mixed1 the whites4 ,bake in a buttered pudding-dish4 ,,potato ,,cakes4 ,make cold mashed potatoes into flat cakes1 seasoning well1 and flouring all over4 ,fry to a good brown in dripping4 ,take up and drain as soon as they are done1 and serve hot4 ,,lettuce4 ,wash and pile the best parts in a salad-dish4 ,pass oil1 vinegar1 pepper1 salt1 and powdered sugar to each one and let him season for himself4 ,it is well to do this1 once in a while1 that the children may learn how to prepare their own salad4 ,,tapioca ,,pudding4 #a cup of tapioca4 #a quart of milk4 #e eggs4 #b tablespoonfuls of melted butter1 and the same of sugar4 ,soak the tapioca in cold water three hours2 drain off the water1 if it be not all absorbed4 ,soak another hour in the warmed milk4 ,then1 beat eggs and sugar up with the butter1 add the milk and tapioca1 stir up well from the bottom1 after it goes into the oven1 and bake in a buttered pudding-dish until firm and nicely browned4 ,eat warm with sweet sauce4 ,it is also good cold1 eaten with sugar and cream4 ,third ,week4 ,sunday4 ---- ,calf's ,head ,soup4 ,imitation ,turtle4 ,chopped ,macaroni4 ,bermuda ,potatoes4 ,string-,beans and ,fried ,brains4 ---- ,alice's ,pudding4 ,coffee and ,whipped ,cream4 ---- ,,calf',s ,,head ,,soup4 ,the liquor in which a calf's head has been boiled4 #a lb4 of lean beef cut into dice and fried brown4 #c sliced and fried onions4 #a grated carrot4 ,bunch of sweet herbs4 #b tablespoonfuls of butter rubbed warm into the same quantity of browned flour4 #a tablespoonful of ,worcestershire sauce4 #a glass brown sherry4 ,dice of meat from the head4 ,pepper and salt4 ,boil a calf's head on ,saturday until the flesh slips from the bones4 ,salt and pepper the meat and set away1 with the brains--also salted and cooked--in a cool place4 ,return the bones to the liquor with the vegetables and herbs cut small1 the fried beef and onions1 and boil one hour4 ,season highly and put by in a cool cellar until ,sunday4 ,take off the fat1 and melt the soup-jelly under it by heating all together in a soup-kettle4 ,when hot1 strain1 and set aside half the stock for ,monday4 ,boil up that meant for to-day1 stir in the butter and flour1 and a cupful of dice made from one cheek of the cold head4 ,simmer ten minutes1 add sauce and wine1 and pour out4 ,,imitation ,,turtle4 ,the cold calf's head1 with the tongue4 #a cup of good gravy4 ,if you have nothing else1 borrow a cupful from your soup-jelly4 ,a dozen force-meat balls1 made of the ears chopped fine1 mixed with bread-crumbs1 bound with beaten egg and rolled in flour4 #a teaspoonful minced parsley and thyme4 ,a little minced onion4 ,browned flour4 #d hard-boiled eggs4 ,pepper and salt4 ,slice the meat from the head neatly4 ,heat the gravy with seasoning1 herbs1 and onion1 and boil ten minutes4 ,strain2 put the meat into the saucepan2 pour the gravy over it1 and set all in boiling water fifteen minutes4 ,put over the fire with the sliced eggs and force-meat balls4 ,let them begin to boil1 and take off4 ,lay the meat evenly upon a dish1 and the eggs upon it1 the force-meat balls around all1 and pour half the gravy over it1 sending up the rest in a boat4 ,,chopped ,,macaroni4 ,boil half a pound of macaroni tender in hot salted water1 and let it cool4 ,then chop small4 ,have ready in a saucepan a cupful of hot milk in which an onion has been boiled and strained out4 ,stir into this a great spoonful of butter1 pepper1 salt1 and two tablespoonfuls of grated cheese4 ,when these are well mixed1 put in the macaroni1 and shake--not stir--until very hot4 ,turn into a deep dish1 and grate more cheese on the top4 ,pass a red-hot shovel over this until the cheese browns--or if dry1 takes fire4 ,blow it out1 and serve4 ,,string-,,beans ,,and ,,fried ,,brains4 ,cut the beans into short lengths and cook in boiling water salted4 ,drain1 stir in butter1 pepper1 and salt1 and dish4 ,garnish with the brains1 rubbed smooth1 seasoned1 beaten up with a raw egg and a little flour1 and fried by the spoonful in hot fat4 ,,bermuda ,,potatoes4 ,put on in boiling water2 cook until a fork will go in easily2 dry off1 and serve in their skins4 ,,alice',s ,,pudding4 #a quart of milk4 #d eggs4 #a cup dry crumbs4 cup of strawberry or other sweet jam4 cup of sugar4 ,sprinkle the bottom of a buttered bake-dish with crumbs4 ,pour in the jam1 and cover this with the rest of the crumbs1 wet with a little milk4 ,scald the remainder of the milk1 and pour1 gradually1 upon the beaten eggs and sugar4 ,heat and stir three minutes2 put it1 spoonful by spoonful1 upon the crumbs1 so as not to displace them1 and when all is in1 bake until well set and slightly colored by the heat4 ,eat cold--with cream1 if you can get it4 ,,coffee ,,and ,,whipped ,,cream4 ,whip a little cream in a syllabub churn1 and lay a spoonful upon the surface of each cup of made coffee4 ,third ,week4 ,monday4 ---- ,a ,good ,white ,soup4 ,ham and ,eggs4 ,succotash4 ,oyster ,salad4 ,stewed ,potatoes4 ---- ,plain ,macaroni ,pudding4 ---- ,a ,,good ,,white ,,soup4 ,skim the stock set aside yesterday2 heat and season1 then strain through thin muslin1 and return to the fire4 ,skim again2 add a great spoonful of butter1 cut up in flour1 and boil up4 ,have ready in your tureen a cupful of hot milk1 in which has been soaked half a cupful of bread-crumbs2 beat into these the whites of two eggs2 pour in the soup1 by degrees1 stirring in well1 and serve4 ,,ham ,,and ,,eggs4 ,cut slices of ham of equal size2 cover with boiling water1 and cook ten minutes1 then let them get cold4 ,cut off the rind and fry in their own fat1 until browned4 ,lay upon a hot dish2 strain the fat1 returning it to the pan with a little butter1 and when hot break in the eggs4 ,fry upon one side2 trim off the ragged edges1 and lay upon the ham4 ,dust with pepper1 and serve4 ,,succotash4 ,open a can of succotash2 drain off the liquor1 cut the beans into short lengths1 and put on in boiling water1 salted4 ,cook twenty-five minutes2 drain off the water1 and add as much cold milk4 ,when this is hot1 stir in a great spoonful of butter1 cut up in flour2 pepper and salt1 cook three minutes more and serve4 ,,oyster ,,salad4 ,cut the oysters into thirds2 pull the hearts out of nice lettuce heads and shred up one-third as much as you have oysters4 ,make a dressing in the proportion of two tablespoonfuls of best oil to four of vinegar2 one teaspoonful of salt and the same of sugar2 half as much pepper1 and made mustard4 ,rub all up well1 and pour over oysters and lettuce just before serving4 ,,stewed ,,potatoes4 ,cut into small squares and put on in boiling water1 slightly salted4 ,when tender1 but not broken1 throw off half the water1 and proceed as with the succotash1 only adding a teaspoonful of finely minced parsley4 ,,plain ,,macaroni ,,pudding4 lb4 macaroni1 broken in pieces an inch long1 boiled tender 7or about twenty minutes7 in hot1 salted water4 #a tablespoonful of butter4 #a large cup of milk4 #b tablespoonfuls powdered sugar4 #b eggs4 ,grated peel of half a lemon4 ,a little cinnamon and salt4 ,when the macaroni is tender1 drain off the water and add the salt and butter4 ,heat the milk and pour over the beaten eggs1 sugar and flavoring4 ,mix with the macaroni1 and bake in a buttered pudding-dish1 covered1 for half an hour2 then brown4 ,eat with butter and sugar4 ,third ,week4 ,tuesday4 ---- ,pot-au-feu4 ,boiled ,leg of ,mutton4 ,potatoes la ,lyonnaise4 ,stewed ,pie-,plant4 ,caper ,sauce4 ---- ,peach ,lche ,crma4 ---- ,,pot-,,au-,,feu4 #c lbs4 of lean beef1 cut into dice4 #a sliced and fried onion4 #b carrots1 cut into small squares4 #b turnips1 ditto4 #a bunch of sweet herbs1 minced4 #b potatoes1 parboiled and sliced4 ,pepper and salt4 #c quarts of water4 ,put on the beef in two quarts of water and cook slowly until it is tender1 and the water reduced to one quart4 ,put the vegetables--except the potatoes--on in boiling water4 ,cook ten minutes2 throw away the water and cover with a quart of cold4 ,add the potatoes2 pepper and salt and cook gently half an hour4 ,put in the meat and the quart of gravy and simmer ten minutes more1 with the minced herbs4 ,then pour out4 ,this is only a family soup1 but is a good one when properly cooked4 ,,boiled ,,leg ,,of ,,mutton4 ,do not have the shank too long1 nor cut it so short as to make the leg 8chunky40 ,the meat will look cleaner and less sodden if you boil it in a piece of mosquito net or tarlatan1 sewed about it somewhat tightly4 ,put on in boiling salted water1 plenty of it1 and cook fifteen minutes to the pound4 ,unwrap and lay upon a hot dish4 ,butter all over1 and sprinkle lightly with salt4 ,twist frilled paper about the end of the shank4 ,,caper ,,sauce4 ,take out a cupful of the liquor in which the mutton was boiled 7putting away the rest for soup71 strain1 heat1 and skim2 stir in two tablespoonfuls of butter rubbed in a teaspoonful of flour2 pepper1 boil up1 pour upon a beaten egg2 return to the fire and stir for a minute2 add two dozen capers or nasturtium-seed1 and pour into a sauce-boat4 ,pass1 of course1 with the mutton4 ,,potatoes ,,la ,,lyonnaise4 ,parboil the potatoes1 and cut into dice4 ,chop a small onion and mince a tablespoonful of parsley4 ,put two tablespoonfuls of butter or excellent dripping into a frying-pan1 and when hot1 stir in potatoes1 onion1 and parsley4 ,shake and toss until all are hissing hot1 but do not let them brown4 ,shake off the fat in a hot colander1 and serve in a deep dish4 ,,stewed ,,pie-,,plant4 ,skin and wash the stalks1 and cut into half inch lengths4 ,stew tender in a little water1 with a handful of seedless raisins4 ,sweeten to taste4 ,eat cold with meat4 ,,peach ,l,,che ,,cr,,ma4 #a can of peaches4 ,yolks of #c eggs and whites of four4 #c cups of milk4 cup of powdered sugar4 #b tablespoonfuls of corn-starch4 #a tablespoonful of melted butter4 ,scald the milk2 stir in the corn-starch wet with cold milk1 and cook1 still stirring1 until it begins to thicken4 ,take from the fire1 and beat in the butter1 then the whipped yolks1 two whites and sugar4 ,whisk to a light cream4 ,drain the syrup from the peaches2 lay them in the bottom of a bake-dish1 and pour the mixture gently over them4 ,bake in a quick oven ten minutes1 then spread with a mringue of four whites whisked stiff with a little sugar4 ,shut up in the oven until this is slightly tinged4 ,eat warm with sauce1 or cold with cream4 ,third ,week4 ,wednesday4 ---- ,scotch ,broth4 ,mutton ,pie4 ,stewed ,tomatoes4 ,cabbage ,salad4 ,mashed ,potatoes4 ---- ,lemon ,puffs4 ---- ,,scotch ,,broth4 ,take the fat from the top of the broth in which the mutton was boiled yesterday4 ,chop up an onion1 a good sized one1 and put in it4 ,boil half an hour and strain4 ,add a cup of barley1 previously soaked two hours in cold water1 and cook for two hours more4 ,chop up some parsley fine and add4 ,when the barley is very soft1 and the broth has boiled down one-half1 pour out and serve1 having peppered to taste4 ,,mutton ,,pie4 ,cut the meat from yesterday's mutton1 into strips two inches long by half an inch wide4 ,chop a pickled cucumber to pieces1 also two boiled eggs4 ,put a layer of meat in a bake-dish1 strew with pickle and egg2 salt and pepper and drop1 pretty thickly1 over it1 bits of butter rolled in flour4 ,go on in this order1 until your meat is used up1 when pour in a cup of oyster-liquor or cold water4 ,cover with a good crust1 ornamented around the edges2 make a slit in the middle1 and bake one hour4 ,n4 ,b4--,the bare bones will 8help out0 to-morrow's soup4 ,,stewed ,,tomatoes4 ,receipts for these1 as also for plain mashed potatoes1 have been given so lately that repetition here is needless4 ,,cabbage ,,salad4 #a small1 firm white cabbage1 shred fine4 #a cup of boiling milk4 #a smaller cup of vinegar1 also hot4 #a tablespoonful of butter1 and the same of sugar4 #b eggs1 well beaten4 #a teaspoonful essence of celery4 ,pepper and salt to taste4 ,when the vinegar boils1 put in butter1 sugar1 and seasoning4 ,boil1 and add the shred cabbage4 ,when this is scalding hot1 take from the fire4 ,pour the hot milk upon the eggs1 and cook one minute1 stirring constantly4 ,turn the cabbage into a bowl1 pour over it the smoking custard1 toss up and mix well1 and set it1 covered1 in ice-cold water4 ,eat perfectly cold4 ,,lemon ,,puffs4 #a cup of prepared flour4 cup of powdered sugar4 #a tablespoonful of butter4 #c eggs--whites and yolks beaten separately4 ,grated peel of #a lemon4 #c tablespoonfuls of milk4 ,a little salt4 ,cream butter and sugar1 whip in the yolks1 milk1 and lemon-peel2 then1 the whisked whites and flour1 alternately4 ,bake in small1 buttered tins1 or in 8gem0 pans4 ,turn out while hot1 and eat with sweet sauce4 ,third ,week4 ,thursday4 ---- ,soup la ,bonne ,femme4 ,corned ,beef4 ,mashed ,turnips4 ,scalloped ,cauliflower4 ,fried ,potatoes4 ---- ,orange ,cream ,pie4 ---- ,,soup ,,la ,,bonne ,,femme4 ,bones of cold mutton1 cracked4 #b lbs4 of lean veal from the knuckle1 bones broken1 and meat cut up4 #b tablespoonfuls of butter1 rubbed in flour4 cup of raw rice4 cup of milk4 #a onion1 chopped4 #c eggs4 ,minced parsley4 ,salt and pepper4 #c quarts of water4 ,put bones1 meat1 onion1 and rice on in the cold water1 and cook slowly three hours4 ,strain1 rubbing the rice and onion to a pulp1 through a coarse sieve4 ,season1 boil up1 skim1 and stir in parsley and butter4 ,heat the milk1 pour upon the beaten eggs1 and add to the soup1 stirring in well4 ,let it almost boil1 and take from the fire4 ,pour out1 and serve at once4 ,,corned ,,beef4 ,wash the beef well1 put on in plenty of boiling water1 and cook at least eighteen minutes to the pound1 if the piece be tolerably thick4 ,put away the liquor for to-morrow4 ,dish the meat4 ,make a sauce as directed on ,tuesday1 for mutton1 but substituting pickled cucumber1 chopped1 and a very little pickled onion1 for the capers4 ,serve in a boat4 ,,mashed ,,turnips4 ,at this season the yellow turnips are best4 ,put on1 when you have pared and quartered them1 in cold water1 salted1 and cook tender4 ,mash1 and press out the water2 stir in a good piece of butter2 pepper and salt to taste1 and dish very hot4 ,,scalloped ,,cauliflower4 ,the cauliflowers in market now are less nice than those to be had earlier1 or later in the year4 ,still1 you can get them1 now and then4 ,boil1 tied in a net1 in hot water4 ,clip into neat clusters1 and set1 stems downward1 in a buttered bake-dish4 ,beat up a cupful of bread-crumbs to a soft paste with two tablespoonfuls of melted butter1 and four of milk4 ,season with pepper and salt1 and whip in a raw egg4 ,butter1 salt1 and pepper the cauliflower1 and pour the mixture over it4 ,cover closely1 and bake ten minutes1 or until very hot1 in a brisk oven2 then brown lightly and rapidly4 ,,fried ,,potatoes4 ,wash1 pare1 and slice round1 very thin4 ,leave in cold water one hour2 wipe1 by spreading upon one towel1 and pressing another upon it1 and fry1 not too many at a time1 in boiling lard1 salted4 ,cook quickly1 take out with a wire spoon1 and shake in a hot colander4 ,serve in a deep dish lined with a hot napkin4 ,,orange ,,cream ,,pie4 #a teacup of powdered sugar4 #a tablespoonful of butter4 #a egg4 #a orange--juice and half the grated peel soaked together1 for half an hour1 then squeezed in a muslin bag4 #a teacupful boiling water4 #a tablespoonful of corn-starch1 dissolved in cold water4 ,pulp of half an orange4 ,stir the corn-starch into the water2 cream the butter and sugar1 and pour over them the hot mixture4 ,cool1 and add the orange and beaten egg4 ,take the inner rind from the half-orange1 remove the seeds1 and chop very fine4 ,bake in open shells4 ,third ,week4 ,friday4 ---- 8,peas ,porridge ,hot40 ,baked ,shad4 ,miroton of ,beef4 ,spinach with ,eggs4 ,cresses4 ---- ,ambushed ,trifle4 ---- 8,,peas ,,porridge ,,hot40 ,soak a quart of split peas all night4 ,in the morning put on in the liquor from your corned beef1 with a sliced onion and a little celery-seed1 tied in thin muslin4 ,the liquor should be skimmed and poured cold upon the peas4 ,cook slowly1 until these are soft enough to pulp through a colander4 ,rub them2 if the soup be very salt1 add hot water2 pepper to taste2 boil up1 and stir in a cup of hot milk1 in which have been dissolved two tablespoonfuls of corn-starch1 wet up in water1 and a tablespoonful of butter4 ,add minced parsley2 simmer two minutes2 have a double handful of fried bread dice in the tureen1 and pour on the soup4 ,,baked ,,shad4 ,clean1 wash1 and wipe a large shad4 ,stuff with a dressing of bread-crumbs1 butter1 salt1 and pepper1 wet with milk1 and sew up carefully with fine cotton4 ,lay in the dripping-pan2 pour over it a cupful of hot water1 and bake one hour1 covered1 except when you are basting it with butter and water4 ,put into a hot dish1 and keep warm1 while you add to the gravy a teaspoonful of anchovy sauce1 the juice of a lemon1 a tablespoonful of browned flour1 wet up with cold water1 and pepper4 ,boil up well1 and serve in a boat4 ,garnish the fish with sliced lemon1 and pass the cress-salad with it4 ,,miroton ,,of ,,beef4 ,chop your cold corned beef fine4 ,have ready in a saucepan a cup of drawn butter1 into which stir a teaspoonful of minced onion1 the yolk of a boiled egg1 pounded1 and a beaten raw egg4 ,boil gently three minutes1 and add the mince of beef4 ,stir until hot1 but not boiling2 pour into a bake-dish2 spread with a cover of mashed potatoes1 into which have been worked half a cup of milk and a great spoonful of butter4 ,brown in a good oven1 and glaze with butter1 when it begins to color well4 ,serve in the dish4 ,it is very good4 ,,cresses4 ,pick over1 wash1 and cut into small pieces4 ,pile in a salad-bowl1 and season with vinegar1 salt1 pepper1 and a little sugar1 mixing in well4 ,,spinach ,,with ,,eggs4 ,cut the leaves from the stems1 and cook twenty minutes in boiling1 salted water4 ,drain and chop very fine upon a board or chopping-tray4 ,return to the fire with a good spoonful of butter1 a teaspoonful of sugar2 salt and pepper to taste4 ,heat1 stirring constantly and beat in the yolks of two hard-boiled eggs1 rubbed to a fine powder4 ,when well mixed1 turn the spinach into a deep dish and garnish with a chain of sliced whites laid on top4 ,,an ,,ambushed ,,trifle4 ,a round1 stale sponge-cake4 #a pint of milk4 #a teaspoonful of corn-starch4 #a cup of sweet jelly or jam4 #c eggs4 ,vanilla flavoring4 #b tablespoonfuls of powdered sugar4 ,a little salt4 ,cut the top carefully from the cake in one piece4 ,scoop out the inside of the loaf1 leaving side-walls and bottom an inch thick4 ,coat these with the jelly4 ,heat the milk2 beat eggs and sugar1 with the cake-crumbs1 and pour on the hot milk4 ,stir over the fire until thick1 and add the corn-starch wet up with cold milk4 ,cook one minute and turn out4 ,when cold1 flavor and fill the cake with it4 ,coat the inside of the lid with jelly1 and fit into its place2 brush the whole cake with white of egg1 sift powdered sugar over it1 and set in a cool1 dry place until wanted4 ,third ,week4 ,saturday4 ---- ,clam ,soup4 ,beefsteak4 ,scalloped ,tomatoes and ,corn4 ,whole ,bermuda ,potatoes4 ,made ,mustard4 ---- ,boiled ,custards4 ---- ,,clam ,,soup4 ,strain the liquor from the clams1 add one-third as much water1 bring to a slow boil1 skim and strain4 ,then put in the clams1 chopped1 with pepper and salt4 ,stew half an hour1 and stir in two great spoonfuls of butter rolled in cracker-dust1 one teaspoonful essence of celery 7,colgate's71 and the juice of a lemon4 ,simmer ten minutes1 have ready in your tureen a cup of scalding milk1 slightly salted4 ,pour upon this the soup1 stirring up well4 ,,beefsteak4 ,cook according to receipt given on ,thursday of ,second ,week in this month4 ,if you use the 8,vertical ,broiler10 manufactured by the ,dover ,stamping ,company1 #hh ,north ,street1 ,boston1 you will save every drop of gravy1 and be spared the trouble of watching and turning the steak4--,see ,,familiar ,,talk1 8,touching ,saucepans40 ,,scalloped ,,tomatoes ,,and ,,corn4 ,open a can of corn2 drain1 and cook twenty minutes in boiling water1 salted4 ,throw off the water2 cover the bottom of a bake-dish with fine crumbs2 put in a layer of corn1 butter1 pepper1 and salt2 upon this a layer of canned tomatoes2 butter and pepper1 and sprinkle with a little sugar4 ,go on in this order until the dish is full4 ,cover with bread-crumbs2 stick bits of butter over them1 and bake1 covered1 half an hour4 ,brown and serve in the dish4 ,,whole ,,bermuda ,,potatoes4 ,pick out those of uniform size2 put on in boiling water1 salted slightly1 and cook until a fork will pierce the largest4 ,turn off the water2 set back on the range to 8dry off20 lay a napkin1 heated and neatly folded1 upon a dish4 ,pare the potatoes quickly by pulling off their skins1 and heap upon the napkin4 ,,boiled ,,custards4 #a quart of milk4 ,yolks of #e eggs and the whites of two--reserving three for the mringue4 #f tablespoonfuls of sugar4 #b teaspoonfuls bitter almond or vanilla flavoring4 ,heat the milk2 beat yolks and two whites light1 and pour the milk upon them4 ,return to the fire and cook1 stirring all the while1 until the custard begins to thicken4 ,let it cool4 ,season and put into glass cups4 ,whip the whites to a mringue with a little powdered sugar1 and heap upon the top of each4 ,fourth ,week4 ,sunday4 ---- ,ox ,head ,soup4 ,roast ,breast of ,mutton4 ,hominy ,fritters4 ,currant ,jelly4 ,lettuce ,salad4 ,browned ,potatoes4 ---- ,pine ,apple ,ambrosia4 ---- ,,ox ,,head ,,soup4 #a ox head1 well cleaned4 #b grated carrots4 #b turnips4 #b onions4 #a dozen whole allspice1 and the same of whole peppers4 #a bunch sweet herbs1 chopped4 ,browned flour4 ,pepper and salt4 #a tablespoonful ,worcestershire ,sauce4 #a glass of sherry4 #e quarts of water4 ,small bag of celery seed4 ,soak the head two hours in cold1 salted water4 ,wash well1 and put on in cold water1 with the vegetables and herbs4 ,cover1 bring slowly to a boil1 and cook four hours4 ,then1 take out the meat of the head2 salt well1 and set away in a cool place4 ,salt and pepper the soup1 and set by in an earthenware crock1 leaving in the bones and vegetables4 ,do this on ,saturday4 ,on ,sunday1 take off the fat and heat the soup4 ,strain1 first through a colander1 rubbing the vegetables to a pulp1 then through a sieve1 back into the kettle4 ,cut the meat into dice and drop in2 season with sauce and wine1 and having let it barely boil1 pour out4 ,there should be enough for two days4 ,in setting aside ,monday's portion1 make an equal distribution of meat and broth4 ,,roast ,,breast ,,of ,,mutton4 ,sew up in a thin cloth and boil ten minutes to the pound4 7,take care of the broth for gravy47 ,when unwrapped1 lay in a dripping-pan1 wash well with butter1 dredge with flour1 and set in the oven half an hour1 basting freely with its own broth1 and lastly with butter4 ,a few minutes before taking it up1 strew thickly with crumbs--fine and dry--pepper these1 and drop dots of butter over it4 ,brown1 and dish4 ,garnish with sliced beet-root and cresses4 ,,hominy ,,fritters4 #b cups cold boiled hominy--small-grained4 #a tablespoonful of sugar4 #b tablespoonfuls of cream4 #b beaten eggs4 teaspoonful soda dissolved in vinegar4 ,a little salt4 ,rub the sugar and salt into the hominy2 wet with the milk1 and when smooth beat in the whipped eggs4 ,drop by the spoonful into boiling fat1 and fry quickly4 ,drain in a hot colander4 ,everything depends upon beating and cooking4 ,the soda should go in last of all the ingredients1 and be whipped in hard4 ,,browned ,,potatoes4 ,mash soft1 with butter and milk2 mound smoothly upon a greased plate and brown in a quick oven1 glazing with butter4 ,slip to a hot flat dish4 ,,lettuce ,,salad4 ,pull out the hearts and pick them apart4 ,heap loosely in a salad-bowl1 and season1 first sprinkling lightly with powdered sugar--with oil1 vinegar1 salt and pepper4 ,toss up with a silver fork2 lay cold-boiled eggs1 cut into sixths1 lengthwise1 upon the top4 ,,pine-,,apple ,,ambrosia4 #a pine-apple1 pared and cut into small squares4 #a cocoanut1 pared and grated4 #a cup powdered sugar4 #a large glass good sherry or ,marsala4 ,put a layer of pine-apple in a glass bowl2 strew with sugar1 and wet with wine4 ,next1 put a stratum of cocoanut1 and sprinkle more sparsely with sugar4 ,more pine-apple1 sugar1 and wine1 and continue to add layers in the order given4 ,the top coating must be of cocoanut4 ,eat soon1 or the pine-apple will wither in the wine and become tough4 ,pass light cake with it4 ,fourth ,week4 ,monday4 ---- ,next ,day ,soup4 ,pilau of ,mutton4 ,green ,peas4 ,cheese ,fondu4 ,sweet ,pickles4 ---- ,farina ,hasty ,pudding with ,sauce4 ---- ,,next ,,day ,,soup4 ,take the fat from the top of the cold soup set by on ,sunday2 heat it almost to the boil1 and pour out4 ,it is better for the second and third warming up4 ,save every drop that is left over4 ,,pilau ,,of ,,mutton4 ,cut your cold roast into neat strips an inch long4 ,make a gravy of the cracked bones and skin1 hard bits1 etc41 and a pint of water4 ,while it is stewing down one-half1 skim the liquor in which the meat was parboiled2 put it over the fire with a cup of washed rice1 and cook the latter tender4 ,when there is but one cup of gravy left upon the bones1 etc41 strain1 season highly with pepper1 salt1 and nearly a teaspoonful of curry powder4 ,chop1 also1 a quarter of a pickled onion1 and mix in4 ,roll a tablespoonful of butter in a heaping spoonful of browned flour1 and when the gravy is hot stir it in2 lastly1 put in the mutton1 and when nearly on the boil1 draw aside4 ,drain the rice1 and season well4 ,pile the meat upon a hot dish1 and make a fence of rice about it4 ,,green ,,peas4 ,open a can of green peas1 drain1 and cook twenty minutes in boiling water1 a little salt4 ,strain off the water2 dish the peas1 stir in butter1 pepper1 and if needed1 salt4 ,,cheese ,,fondu4 #a cup of bread-crumbs1 very dry4 #b cups of fresh milk4 lb4 of dry cheese1 grated4 #c eggs4 #a tablespoonful of butter4 ,pepper and salt4 ,a pinch of soda dissolved in boiling water1 and stirred into the milk4 ,soak the crumbs in the milk2 beat in the eggs1 butter1 seasoning1 and at last1 the cheese4 ,butter a bake-dish2 pour in the fondu2 cover with crumbs1 and bake in a brisk oven4 ,serve at once1 as it soon falls4 ,,farina ,,hasty ,,pudding ,,with ,,sauce4 #a quart of milk4 #d tablespoonfuls of farina4 #a tablespoonful of butter4 #a teaspoonful of salt4 ,heat the milk1 when the farina has soaked two hours in just enough water to cover it1 and has absorbed it all4 ,salt the milk and stir in the farina4 ,boil half an hour1 steadily stirring now and then1 from the bottom4 ,add the butter2 and let the pudding stand in hot water three minutes after you cease to stir1 before turning out into an open1 deep dish4 ,make a good sauce of butter1 sugar1 and nutmeg1 and eat with it4 ,fourth ,week4 ,tuesday4 ---- ,crust ,soup4 ,mock ,pigeons with ,mushroom ,sauce4 ,baked ,potatoes4 ,cabbage ,sprouts and ,eggs4 ,mixed ,pickles4 ---- ,bread and ,raisin ,pudding4 ---- ,,crust ,,soup4 #a quart of dry crusts1 the more stale the better1 if sweet4 #b cups of yesterday's soup4 #b cups of boiling water4 #a onion4 #c great spoonfuls of butter4 #b eggs4 ,salt and pepper4 ,a little chopped parsley4 ,pour the boiling water upon the crusts1 which should be broken small4 ,set in a pot of boiling water for one hour1 with a small onion minced fine1 and the seasoning4 ,meanwhile skim the cold soup 7or any good gravy7 and heat to a boil4 ,at the end of the hour1 add the butter to the bread1 and cover ten minutes longer4 ,then turn into the soup2 beat up the bread and stir in the parsley4 ,simmer fifteen minutes1 beat the eggs light1 pour a little of the soup upon them to heat them before stirring them well into the contents of the kettle4 ,take from the fire at once1 lest the eggs should curdle4 ,,mock ,,pigeons ,,with ,,mushroom ,,sauce4 #b fillets of veal4 ,force-meat of crumbs and chopped salt pork1 well seasoned4 cup of mushrooms and a little minced onion4 #a sweetbread4 #ab oysters4 ,pepper and salt4 ,the fillets must be boneless4 ,sprinkle with pepper and spread with force-meat4 ,roll up closely and wind with packthread4 ,put into a dripping-pan with enough water to half cover them4 ,invert a pan over them1 and bake from forty-five minutes to one hour in proportion to their size4 ,boil1 then blanch the sweetbread1 by dropping it into cold water4 ,cut into dice1 put into a cup of oyster liquor with a spoonful of butter1 and simmer fifteen minutes4 ,baste the 8pigeons0 four times--twice with butter1 and when tender1 lay on a hot dish1 clip and carefully withdraw the threads1 and cover to keep warm4 ,add the gravy from the dripping-pan to the sweetbread2 thicken with browned flour2 boil once2 put in the oysters and mushrooms1 chopped1 and stew five minutes quite fast4 ,pour a few large spoonfuls1 taking up the thickest part1 over the 8pigeons20 send the rest up in a sauce-boat4 ,you will find this a very nice dish4 ,,baked ,,potatoes4 ,parboil and skin while hot4 ,lay in a pan and anoint with beef-dripping or butter1 from time to time1 as they brown4 ,drain off the grease and serve hot1 after peppering and salting4 ,,cabbage ,,sprouts ,,and ,,eggs4 ,boil the sprouts tender1 drain well1 pepper and salt4 ,lay some slices of crustless toast in a deep dish1 and soak in boiling water2 drain them and cover with a soft omelette made of three or four eggs1 8stirred0 up in a pan in which has been heated a spoonful of butter4 ,lay the sprouts upon this1 butter well and eat hot4 ,,bread ,,and ,,raisin ,,pudding4 #a quart of milk4 #a loaf of stale light bread1 pared and sliced4 ,butter to spread the bread4 #d eggs4 cup of sugar4 lb4 of raisins1 seeded and cut into thirds4 ,butter the bread4 ,make a raw custard of eggs1 sugar and milk4 ,line the bottom of a buttered dish with the bread4 ,wet with custard2 strew with raisins1 and lay in more bread4 ,go on in this order until the dish is full4 ,the uppermost layer should be of bread1 well buttered and soaked4 ,cover the dish2 set in boiling water1 and bake one hour1 keeping the water at a fast boil4 ,turn out carefully1 and pour hot1 sweet sauce over it4 ,the liquor from brandied peaches1 made hot1 with a little butter1 makes a delicious sauce for it4 ,fourth ,week4 ,wednesday4 ---- ,bouillon of ,beef4 ,tomato ,omelette with ,cheese4 ,savory ,rice ,pudding4 ---- ,corn-,starch ,custard ,pie4 ---- ,,bouillon ,,of ,,beef4 #f lbs4 of brisket or round of beef1 all in one piece4 #d turnips4 #c carrots4 #b ,bermuda onions4 ,a good handful of cabbage sprouts4 #b tablespoonfuls of butter1 cut up in flour4 ,bunch of sweet herbs4 #a teaspoonful of made mustard4 #d quarts of water4 ,cover the beef with the water and cook slowly one hour4 ,meanwhile1 cut the vegetables into long strips--not too thin--leaving the sprouts whole4 ,cook them all in boiling1 salted water twenty minutes4 ,throw this water away1 and at the end of the hour1 skim the soup well1 and put in the vegetables4 ,stew all very slowly two hours longer4 ,there must never be a fast boil4 ,take out the beef2 put into a dripping-pan2 pour a cup of the soup 7strained71 seasoned well with pepper1 salt1 and mustard1 over it2 dredge thickly with flour and brown in a good oven1 basting every few minutes4 ,take half the vegetables from the pot and keep hot4 ,rub the rest through a colander2 season the soup and pulp1 add the herbs and return to the saucepan2 boil sharply five minutes2 stir in butter and flour2 simmer five minutes1 and the soup is ready for the tureen4 ,season the reserved vegetables1 and having dished your beef1 lay them1 very hot1 around it4 ,serve with each slice4 ,,tomato ,,omelette ,,with ,,cheese4 ,break six eggs into a bowl and give about a dozen whirls of the beater1 just enough to mingle whites and yolks well4 ,have ready in a frying-pan a great spoonful of butter4 ,when it begins to hiss1 run it quickly over the bottom of the pan1 and pour in your eggs4 ,take the handle of the pan in one hand1 a cake-turner in the other1 and with the latter1 loosen all around the edges of the omelette1 while with the other hand you shake the pan to keep the eggs free from the bottom4 ,in about three minutes1 the eggs should be 8set10 but still soft4 ,let an assistant lay upon one-half of the omelette five or six slices of canned tomatoes4 ,fold the other half over this by a dexterous motion of the turner2 invert a hot dish upon the pan2 upset the latter1 and dish the omelette4 ,have at hand a handful of dry cheese1 grated and seasoned with pepper and salt4 ,strew the omelette thickly1 singe with a red-hot shovel held very close to the cheese1 and serve hot4 ,n4 ,b4--,teach your cook the art of omelette-making at breakfasts1 and she will soon be capable of managing this very delightful entre4 ,,savory ,,rice ,,pudding4 #a teacupful of raw rice4 #a small onion4 #a cup of weak broth4 ,steal from your soup before the vegetables go in1 if you have no other4 #a cup of milk4 #a egg4 ,nearly a cupful of chopped cold meat--left from yesterday4 ,pepper and salt4 ,boil the rice with the whole onion in the broth1 adding more1 or hot water1 as it swells4 ,when the rice is soft and has soaked up the broth1 remove the onion and add a raw custard made of the milk1 egg1 pepper1 and salt4 ,mix well with the meat1 put into a greased mould1 set in a pan of boiling water1 and bake1 covered1 until firm4 ,keep the water boiling hard4 ,about forty-five minutes should be ample time4 ,turn out and eat with meat4 ,,corn-,,starch ,,custard ,,pie4 #f eggs4 #c pints of milk4 #f tablespoonfuls of white sugar4 #b tablespoonfuls of corn-starch4 #b teaspoonfuls essence bitter almonds4 ,boil the milk1 stir in the corn-starch wet with milk4 ,boil one minute and cool4 ,when cold1 beat in the sugar1 the yolks and two whites4 ,flavor1 and bake in open shells of paste4 ,when the custard is 8set10 draw to the door of the oven1 and cover with a mringue made of the reserved whites whipped stiff with two tablespoonfuls of white sugar and a teaspoonful of vanilla4 ,do this quickly and close the oven until the whites begin to color4 ,eat cold4 ,fourth ,week4 ,thursday4 ---- ,frugal ,soup4 ,calf's ,liver l',anglaise4 ,potato ,croquettes4 ,spinach and ,eggs4 ,cucumber ,pickles4 ---- ,cocoanut ,pudding4 ---- ,,frugal ,,soup4 #c lbs4 of bones4 lb4 of liver4 #a slice of corned ham4 #b turnips4 #b carrots4 ,nearly a can of tomatoes4 cup of sago4 ,pepper and salt4 ,sweet herbs4 #c quarts cold water4 ,break the bones1 chop the meat1 vegetables1 and herbs1 and cook slowly three hours in the water4 ,soak the sago1 all this time1 in a little cold water4 ,strain the soup1 rubbing the vegetables and liver through the colander2 season1 boil1 and skim2 put in the sago and cook half an hour more4 ,,calf',s ,,liver ,l',,anglaise4 #b lbs4 liver--sliced4 lb4 fat salt pork4 #b tablespoonfuls of butter4 #a small onion1 minced fine4 #a teaspoonful chopped parsley4 ,pepper and browned flour4 ,melt1 but not heat the butter in a saucepan2 lay in the liver1 then the pork1 next the minced parsley and onion1 with a little salt and pepper4 ,cover closely1 and set where it will heat very slowly without boiling1 for one hour and a half4 ,then increase the heat gradually until the gravy begins to bubble4 ,remove from the fire2 cover the liver in a hot water dish1 thicken the gravy in the saucepan and pour over it when it has boiled one minute4 ,please obey these directions implicitly4 ,,potato ,,croquettes4 #b cups cold mashed potato1 free from lumps4 #b beaten eggs4 #a tablespoonful melted butter4 ,salt and pepper to taste4 #a raw egg1 beaten alone4 ,cracker-crumbs4 ,mix soft1 as for hominy croquettes1 roll in egg and cracker1 and fry in hot lard or dripping4 ,you can make into long rolls1 or round balls4 ,drain1 and serve hot4 ,,spinach ,,and ,,eggs4 ,pick the leaves from the stems2 cook twenty minutes in plenty of boiling1 salted water2 drain1 chop fine1 return to the fire with butter1 a little sugar1 pepper1 and salt4 ,beat until nearly dry1 and very smooth2 mould in a hot1 oblong pan2 turn out and garnish with sliced egg4 ,,cocoanut ,,pudding4 #a large cup bread-crumbs4 #a cocoanut1 pared and grated4 #a tablespoonful corn-starch1 wet with cold water4 cup of butter4 #a cup of sugar4 #b cups of milk4 #e eggs4 ,nutmeg and rose-water to taste4 ,soak the crumbs in the milk2 cream butter and sugar1 and beat in the yolks1 then add to the soaked crumbs4 ,stir in corn-starch1 beaten whites and flavoring--at last1 cocoanut4 ,beat hard and bake forty-five minutes in a buttered pudding-dish4 ,eat cold4 ,fourth ,week4 ,friday4 ---- ,onion ,soup4 ,salmon ,croquettes4 ,mutton ,chops1 ,broiled4 ,parsnip ,fritters4 ,squeezed ,potatoes4 ,almond ,blanc-,mange4 ---- ,white ,cake4 ---- ,,onion ,,soup4 #c sliced onions4 #b tablespoonfuls of butter1 and twice as much flour4 #a quart of milk4 #b cups of boiling water4 #a cup of mashed potato4 ,pepper1 salt1 and fried bread4 #a teaspoonful essence of celery4 ,soda4 ,fry the onions in the butter2 strain the latter2 return to the frying-pan and stir in the flour gradually1 cooking until it is a light bistre color4 ,thin with boiling water1 added slowly4 ,meanwhile1 heat the milk1 and work by degrees1 into the potato4 ,then strain through a colander into a saucepan2 add a piece of soda the size of a pea1 and set within a pot of boiling water4 ,cook ten minutes1 season well1 put in the flour and butter4 ,then mince the onions very fine1 and stir in4 ,let all stand in the hot water ten minutes2 add celery4 ,flavor and pour upon the fried bread1 cut into dice and put into the tureen4 ,,salmon ,,croquettes4 #a can preserved salmon4 #b raw eggs4 #a tablespoonful of butter4 ,yolks of #b hard boiled eggs4 #a teaspoonful anchovy sauce4 ,juice of lemon4 ,season with salt1 pepper1 a little mace and nutmeg4 cup crumbs4 ,mince the fish2 work in the butter1 slightly warmed2 the powdered yolks1 the seasoning1 raw eggs--finally1 the crumbs4 ,make into rolls2 shape well by rolling in a dish covered thickly with flour4 ,fry quickly in sweet lard4 ,roll each1 when done1 for one instant1 upon a clean cloth to take off the grease4 ,lay a square of treble tissue-paper1 red1 green1 and white1 upon a dish 7fringing the ends71 and serve4 ,,mutton ,,chops--,,broiled4 ,if you have not a 8vertical broiler10 lay upon a hot gridiron--greased--and turn often over a clear fire1 until nicely browned4 ,butter1 salt1 and pepper each one as it is taken from the fire4 ,,squeezed ,,potatoes4 ,put old potatoes on in cold water1 and cook soft4 ,skin rapidly1 set over the fire for one minute2 then1 twist a soft1 dry cloth around each one until you feel it crush but not quite break open4 ,lay each1 as you squeeze it1 within a hot dish1 lined with a napkin4 ,when all are in1 turn the four corners of the napkin over the top to keep in the heat4 ,,parsnip ,,fritters4 ,boil1 scrape1 and mash2 take out fibres and hard bits4 ,work into four large parsnips one beaten egg1 a teaspoonful of flour1 with pepper and salt4 ,make into small1 round cakes1 roll in flour and fry in good dripping4 ,drain well1 and serve hot4 ,,almond ,,blanc-,,mange4 #a quart of milk4 #a oz4 ,cooper's gelatine4 lb4 of almonds1 blanched and pounded1 with #a tablespoonful of rose-water to prevent oiling4 cup of sugar4 ,soak the gelatine one hour in a cup of the milk4 ,heat the rest2 add the almond-paste1 and stir over the fire three minutes1 then put in the sugar and gelatine1 and stir five minutes more4 ,strain through thin muslin1 pressing hard4 ,when cool1 pour into a wet mould1 and set upon ice1 or in cold water to form4 ,eat with cream and sugar4 ,it is a good plan to blanch the almonds the day before they are to be pounded4 ,,white ,,cake4 ,please see 8,,common ,,sense ,,in ,,the ,,household0 ,series ,no4 #a41 8,general ,receipts10 page #ccd4 ,fourth ,week4 ,saturday4 ---- ,okra and ,tomato ,soup4 ,beef's ,heart4 ,ramakins4 ,potatoes la ,crme4 ,lima ,beans4 ---- ,newark ,pudding4 ---- ,,okra ,,and ,,tomato ,,soup4 #f lbs4 of coarse beef4 #b lbs4 of mutton bones4 ,two slices of corned ham1 or a ham bone1 or bones of salt pork4 #a can okra and tomatoes4 #f quarts of cold water4 ,large bunch of sweet herbs4 ,pepper and salt4 #a lump of white sugar4 ,crack the bones into splinters4 ,cut the meat into strips and mince the herbs4 ,put on in the water1 and cook slowly1 four hours4 ,strain off the liquor1 and divide into two portions4 ,season the meat1 bones1 etc41 highly1 put them back into that portion designed for ,sunday1 and set aside in a cold place4 ,pour the stock for to-day's soup back into the pot2 season with salt and pepper2 boil up1 and skim1 and add the okra1 tomatoes1 and sugar4 ,simmer half an hour1 boil briskly one minute4 ,skim and serve4 ,,beef',s ,,heart4 ,choose a fine1 fresh one4 ,wash well1 lay in salt and water an hour1 then wipe dry4 ,stuff with a force-meat of crumbs1 minced salt pork1 pepper1 salt1 and chopped parsley with a little onion4 ,pack this in tightly1 sew the heart up in coarse net1 fitted well to it1 and stew one hour and a half in weak broth4 7,a cupful can be taken from your soup stock47 ,at the end of this time1 take it out1 undo the cloth1 and return the heart to the saucepan with enough gravy to half cover it4 ,add to this a tablespoonful of butter cut up in as much flour2 pepper and salt to taste4 ,cover closely1 and simmer half an hour1 turning the heart as it browns4 ,dish it2 add the juice of half a lemon to the gravy1 boil once1 and pour over the heart4 ,,ramakins4 ,rounds of lightly toasted bread4 #c tablespoonfuls grated cheese4 #b eggs1 beaten light4 #a tablespoonful melted butter4 #a teaspoonful anchovy sauce4 #a teaspoonful of flour1 wet with cream4 ,a little salt and cayenne4 ,beat eggs1 butter1 and seasoning together2 then the cheese1 lastly1 the flour4 ,work all to a cream2 spread thickly upon the bread1 and brown lightly4 ,,potatoes ,,la ,,cr,,me4 ,heat a cupful of milk2 stir in a heaping tablespoonful of butter cut up in as much flour4 ,stir until smooth and thick2 pepper and salt1 and add two cupfuls of cold boiled potatoes1 sliced1 and a little very finely chopped parsley4 ,shake over the fire until the potatoes are hot all through1 and pour into a deep dish4 ,,lima ,,beans4 ,open the can an hour before it is needed1 and empty into a bowl4 ,when ready for the beans drain off the liquor and cook in boiling water twenty-five minutes4 ,drain1 butter1 pepper and salt1 and serve4 ,,newark ,,pudding4 #a quart of milk4 #e eggs4 #a large cup fine crumbs4 #b tablespoonfuls of rice-flour4 lb4 of raisins cut in two1 seeded and dredged with flour4 #b teaspoonfuls vanilla1 or other extract4 7,if possible get your flavoring extracts from ,,colgate ,,co41 #ec ,,and #ee ,,john ,,street1 ,,new ,,york4 ,they are good from first to last1 which is more than ,i can say for many others47 #b tablespoonfuls of melted butter4 teaspoonful of soda4 ,beat the yolks4 ,add the crumbs soaked in a pint of the milk4 ,stir in the rice-flour1 wet in cold milk2 the reserved pint of milk2 the butter1 flavoring1 the fruit1 and lastly1 the whisked whites4 ,bake one hour in a well-greased mould2 turn out and eat with hard sauce4 ,,may4 ,first ,week4 ,sunday4 ---- ,clear ,soup4 ,roast ,lamb4 ,green ,peas4 ,mint ,sauce4 ,asparagus on ,toast4 ,potato ,eggs4 ---- ,rice and ,tapioca ,pudding4 ---- ,,clear ,,soup4 ,take all the fat from the stock reserved for to-day1 and pour the liquid carefully off from the meat and bones1 not disturbing the sediment in the bottom4 7,mem4 ,take out a little of the meat1 beef1 and ham1 for a purpose of which we shall speak presently--add boiling water--about a quart--to the rest of the residuum with more seasoning1 and the remains of your okra and tomato soup4 ,stew gently half an hour1 and set aside in a cool place for to-morrow4 ,the growing heat of the weather makes this a necessary precaution47 ,put then the clear stock upon the fire with a whole onion1 and simmer thirty minutes4 ,skim well1 take out the onion1 and stir in two tablespoonfuls of gelatine previously soaked one hour in cold water1 with a tablespoonful 7scant7 of ,harvey's sauce4 ,cook five minutes and pour out4 ,,roast ,,lamb4 ,lay in the dripping-pan2 dash a cupful of boiling water over it and roast in a good oven1 allowing about ten minutes--not more--to the pound4 ,baste often and freely1 and after half an hour1 cover with a sheet of thick paper4 ,five minutes before taking it up1 remove this1 dredge with flour1 and as this browns1 bring to a froth with butter4 ,do not send the gravy to table if you use mint sauce4 ,,mint ,,sauce4 #b tablespoonfuls green mint1 chopped very fine4 #a tablespoonful white sugar4 ,about half a cupful best cider vinegar4 ,put sugar and vinegar into a sauce-boat and stir in the mint4 ,let it stand fifteen minutes before serving4 ,,green ,,peas4 ,i have purposely avoided too early an introduction of green vegetables and other spring dainties1 through fear that the high prices demanded for them might make this part of my work useless for housekeepers of moderate means4 ,by the first of ,may1 however1 even our ,northern markets should be well supplied at reasonable rates with many delightful esculents which are1 as yet1 brought only from the ,south4 ,shell the peas and wash well in cold water4 ,cook in boiling water--salted--for twenty-five minutes4 ,a lump of sugar will be an addition1 and a pleasant one1 to market peas4 ,drain well1 stir in a great lump of butter1 and pepper and salt4 ,serve hot4 ,,asparagus ,,upon ,,toast4 ,cut the stalks of equal length1 rejecting the woody portions and scraping the whiter parts retained4 ,tie in a bunch with soft tape1 and cook about thirty minutes1 if of fair size4 ,have ready six or eight slices of crustless bread1 nicely toasted4 ,dip in the asparagus-liquor1 butter well and lay upon a very hot dish4 ,drain the asparagus1 untie1 and arrange upon the toast1 peppering and buttering to taste4 ,,potato ,,eggs4 #b cups mashed potato4 cup minced meat4 #b beaten eggs4 #b tablespoonfuls hot milk4 #a tablespoonful melted butter4 #c tablespoonfuls gravy4 ,pepper1 salt1 and dripping4 ,work the potato smooth with butter1 milk1 gravy1 and beaten eggs4 ,put into a saucepan1 and stir over the fire until smoking hot4 ,stir in the meat2 let it get cool enough to handle4 ,flour your hands and make the mixture into egg-shaped balls4 ,roll in flour and fry in hot dripping4 ,pile upon a hot dish4 ,,rice ,,and ,,tapioca ,,pudding4 cup rice4 cup tapioca4 cup sugar4 #c pints of milk4 ,cinnamon to taste4 ,soak the tapioca three hours in half of the milk4 ,wash the rice in three waters and soak in the rest of the milk the same length of time4 ,put them together1 stir in the sugar by degrees1 until all is melted2 season with cinnamon and a pinch of salt2 mix up well1 and bake in a slow oven two hours4 ,make it on ,saturday1 and eat cold on ,sunday with sugar and cream4 ,first ,week4 ,monday4 ---- ,yesterday's ,soup4 ,cold ,lamb4 ,savory ,macaroni4 ,sea ,kale4 ,potato ,salad4 ---- ,coffee and ,sister ,mag's ,cake4 ---- ,,yesterday',s ,,soup4 ,strain the stock heated up on ,sunday with the remains of ,saturday's soup4 ,boil four tablespoonfuls of rice in a little water until soft4 ,add1 with the water1 to the soup1 with additional seasoning1 if necessary1 and heat almost to a boil4 ,if it has been kept in a cool place you will find it very good4 ,never throw away a spoonful of any soup4 ,it will come into use if you can keep it from spoiling4 ,,cold ,,lamb4 ,trim neatly1 garnish with curled parsley1 and pass mixed pickles with it4 ,few methods of preparing lamb for the table by warming over can compare with the easier way of setting it on cold1 if it has been nicely roasted at first4 ,,savory ,,macaroni4 ,to a cup of yesterday's soup add another of boiling water4 ,let them boil once2 skim and put in half a pound of macaroni broken into inch lengths4 ,while it is cooking tender1 boil one sweetbread fifteen minutes2 throw into cold water and let it cool1 then cut into small dice4 ,when the macaroni is tender1 but not broken1 mix with it a custard made of two eggs1 one large cup of milk1 and a little salt4 ,stir into the macaroni a very little minced onion1 pepper to taste2 add the chopped sweetbread2 put into a greased mould1 with a cover2 put this into a dripping-pan full of boiling water and cook in a good oven a little over one hour4 ,turn out upon a hot dish1 and send around grated cheese with it4 ,,sea-,,kale4 ,pick over carefully1 tie up in bunches1 and lay for half an hour in cold water4 ,put into salted boiling water and cook twenty-five minutes4 ,put buttered toast in the bottom of a deep dish2 clip the threads binding the kale1 and lay it upon the toast4 ,pepper1 and pour a cupful of drawn butter over it4 ,,potato ,,salad4 ,slice cold boiled potatoes1 and put a layer in a salad dish4 ,cover with thin slices of hard boiled egg1 and strew with bits of pickled onion4 ,when the dish is full pour over them a dressing made in the proportion of one tablespoonful of vinegar to three of salad oil2 one spoonful of salt to half as much pepper1 and the same quantity of made mustard4 ,beat up well before pouring over the salad4 ,let all stand ten minutes--or more--before serving4 ,,coffee ,,and ,,sister ,,mag',s ,,cake4 ,let your coffee be strong and hot1 with plenty of boiling milk4 ,for receipt for the delightful cake mentioned please see 8,,common ,,sense ,,in ,,the ,,household0 ,series ,no4 #a1 8,general ,receipts10 page #cba4 ,friday is a good cake-baking day4 ,first ,week4 ,tuesday4 ---- ,veal and ,tapioca ,broth4 ,baked ,beefsteak4 ,young ,onions ,stewed4 ,potatoes ,baked with ,steak4 ,lettuce ,salad4 ---- ,oatmeal ,pudding with ,cream4 ---- ,,veal ,,and ,,tapioca ,,broth4 #c lbs4 scrag of veal1 well broken1 and the meat cut small4 #a onion4 #a turnip4 cup of pearl tapioca4 #b blades of mace4 #b teaspoonfuls essence of celery4 ,pepper and salt4 #c quarts of cold water4 ,put meat1 bones1 and sliced vegetables on in the water1 and cook slowly three hours4 ,soak the tapioca during this time in a very little milk4 ,strain the soup1 rubbing the vegetables through the colander2 cool to throw up the fat4 ,skim and season4 ,when hot again put in the tapioca and stir until it melts4 ,simmer half an hour1 add the celery essence and serve4 ,,baked ,,beefsteak4 ,take the bone from a large sirloin steak2 flatten it with the side of a hatchet1 wash over the upper side with a beaten egg and spread thickly with a force-meat of crumbs1 minced ham1 and any other cold meat you may have1 a teaspoonful of minced onion1 a pinch of grated lemon peel1 with pepper and salt1 a beaten egg and three tablespoonfuls of cream or milk4 ,work these into a paste before spreading4 ,roll the steak upon them1 binding closely with soft pack-thread4 ,have ready some dripping in a frying-pan1 and cook the steak five minutes in this1 turning as it browns4 ,now lay it in a dripping-pan with a cupful of boiling water2 cover and bake forty minutes1 basting and turning often4 ,when done1 remove the strings2 lay the beef upon a hot dish2 thicken the gravy with browned flour1 boil up and pour half over it--the rest into a boat4 ,,young ,,onions ,,stewed4 ,skin1 wash well1 and cook in boiling water1 salted1 until half-done--say fifteen minutes4 ,then1 throw off nearly all the water and replenish with scalding milk4 ,cook tender in this1 stir in pepper1 salt1 a great spoonful of butter cut up in a teaspoonful of flour4 ,simmer three minutes1 and pour out4 ,,potatoes ,,baked ,,with ,,steak4 ,parboil1 skin1 and quarter some large potatoes4 ,about ten minutes before you take up your steak1 lay the potatoes around it in the pan1 and brown in the hot gravy4 ,serve in the dish with the meat1 laid on the outer edge4 ,,lettuce ,,salad4 ,pull out the hearts and blanched leaves1 heap them within a salad bowl2 strew with powdered sugar1 and pour over them a dressing made according to directions given yesterday4 ,toss up well with a silver fork4 ,,oatmeal ,,pudding ,,with ,,cream4 #a quart of boiling milk4 #d tablespoonfuls best ,irish oatmeal4 #d tablespoonfuls of flour4 #a teaspoonful of salt4 ,wet up flour1 oatmeal1 and salt1 with cold milk and stir into the hot1 which must be in a farina-kettle4 ,stir twenty minutes well from the bottom1 and let it stand ten minutes in the boiling water without cooking before pouring into an uncovered deep dish4 ,eat with cream and sugar4 ,first ,week4 ,wednesday4 ---- ,hot ,pot4 ,stewed ,breast of ,veal with ,mushrooms4 ,rhubarb ,sauce4 ,spinach la ,reine4 ,browned ,mashed ,potatoes4 ---- ,burnt ,custard4 ---- ,,hot ,,pot4 #d lbs4 coarse lean beef1 cut up small4 #b good-sized crabs4 lb4 of streaked salt pork4 ,bunch of sweet herbs4 #a onion4 #a bunch of asparagus--the green tops only4 #h ,boston crackers4 ,cayenne pepper4 ,butter for crackers4 #f quarts of water4 ,juice of #a lemon4 ,boil beef1 herbs and onion together in the water--cooking slowly--three hours4 ,cool1 to throw up the fat1 and skim well4 ,put away half of the liquor with the meat1 well-seasoned1 for another day4 ,strain the remainder back into the pot2 add the meat of two boiled crabs nicely cut--not chopped--up1 and the pork1 also boiled and cut into dice2 the asparagus-tops1 with plenty of seasoning4 ,stew for half an hour1 gently4 ,have ready in your tureen eight ,boston crackers split1 laid for five minutes in boiling water1 then drained and buttered4 ,pour the soup over these1 cover1 and serve1 having added the lemon-juice at the last4 ,send sliced lemon around with it4 ,,stewed ,,breast ,,of ,,veal ,,with ,,mushroom ,,sauce4 ,trim neatly2 take out the largest bone1 and fill the cavity with a good force-meat4 ,skewer into a compact shape4 ,lay in a frying-pan with three tablespoonfuls of butter1 and brown on both sides4 ,line the bottom of a large saucepan with slices of pork1 pepper them1 and lay in the veal4 ,cover tightly1 and heat very slowly1 one hour1 without opening the pot4 ,then turn the meat1 add half a can of chopped mushrooms1 and half a ,bermuda onion1 sliced1 with a cup of boiling water4 ,cover again1 and cook for another hour--never fast4 ,the meat should be cooked almost wholly in its own steam4 ,turn again1 and simmer fifteen minutes4 ,take up the meat1 thicken the gravy with browned flour1 wet with cold water1 adding a little boiling water1 if needful2 boil up1 and pour over the veal4 ,if these directions be exactly followed1 this dish will be excellent4 ,,spinach ,,la ,,reine4 ,wash well1 pick off the leaves1 and cook them twenty minutes in salted1 boiling water4 ,drain and press out all the water2 chop very fine4 ,return to the saucepan with a good lump of butter1 pepper1 salt1 a pinch of mace1 a teaspoonful of sugar1 and three spoonfuls--large ones--of good gravy4 ,stir1 beat1 and toss1 until nearly dry4 ,fill hot1 wet egg-cups with the mixture1 and turn out upon a heated1 flat dish4 ,lay a slice of egg upon each4 ,,rhubarb 7,,or ,,pie-,,plant7 ,,sauce4 ,skin1 and cut up the stalks4 ,put into a saucepan1 with just enough water to keep them from burning1 and stew slowly until soft4 ,sweeten while hot1 but not on the fire4 ,eat cold4 ,,browned ,,potatoes--,,mashed4 ,whip up boiled potatoes very light with a fork2 beat in butter1 milk1 and salt4 ,heat roughly upon a neat bake-dish 7one with a silver stand for the table1 if you have it71 and brown in a quick oven1 glazing with butter1 when done4 ,,burnt ,,custard4 #a quart of milk4 #e eggs4 #c tablespoonfuls of sugar4 ,nutmeg and flavoring extract to taste4 ,scald the milk1 but not to boiling2 beat eggs light with the sugar1 and pour upon them the hot milk4 ,mix well1 and bake in a well-buttered dish4 ,turn out when cold2 strew very thickly with white sugar4 ,set the plate containing the custard upon the upper grating of a hot oven4 ,the sugar will melt1 and run in brown streams all over the moulded pudding4 ,slip carefully to a dish1 and eat cold4 ,first ,week4 ,thursday4 ---- ,italian ,minestra ,soup4 ,chicken ,pudding4 ,boiled ,potatoes4 ,asparagus and ,eggs4 ,crab-apple ,jelly4 ---- ,german ,puffs4 ---- ,,italian ,,minestra ,,soup4 ,strain the stock reserved for to-day from the bones1 after taking the fat from the top4 ,never neglect this4 ,greasy soups are not good1 and plenty of dripping may be thus obtained for kitchen use4 ,heat the soup1 season to taste1 and add a little more than half a cupful of minestra1 by some known as ,italian ,paste4 ,it can be had at the best grocers in various shapes--like wheat-grains1 in small squares1 or in stars1 circles1 letters1 etc4 ,simmer twenty minutes1 and pour out4 ,the minestra should be tender1 but not broken4 ,,chicken ,,pudding4 ,cut up a tender fowl into neat joints1 and parboil1 seasoning well1 ten minutes before you take it up1 with pepper1 salt1 and a generous spoonful of butter4 ,it should cook slowly for half an hour4 ,take up and cool1 setting aside the liquor for your gravy4 ,,batter ,,for ,,the ,,pudding4 #a quart of milk4 #c cups of prepared flour1 not heaping4 #c tablespoonfuls of melted butter4 #d well-whipped eggs4 ,a little salt4 ,make a hole in the flour1 when you have sifted the salt through it4 ,mix eggs1 milk1 and butter together1 and pour in by degrees1 beating all up hard at the last4 ,put a layer of chicken in the bottom of a bake-dish2 pour a cupful of batter upon it2 then more chicken1 and so on1 until the dish is full1 with batter for the upper crust4 ,it will require about one hour to bake in a moderate oven4 ,skim the cooled gravy1 and boil down one-half4 ,then1 stir in a tablespoonful of butter1 cut up in flour4 ,boil once1 and pour over a beaten egg4 ,season with chopped parsley2 return to the fire2 let it almost boil1 and serve in a sauce-boat4 ,pass with the pudding4 ,,boiled ,,potatoes4 ,put on in cold water1 and bring to a rapid boil4 ,when nearly done1 pour off all but a cupful of water4 ,cover closely1 return to the fire1 and steam until the skins crack1 and the potatoes are soft4 ,they will need about half an hour's boiling in all4 ,uncover1 strew with salt1 leave for a few moments for the moisture to evaporate1 and serve at once4 ,old potatoes1 treated thus1 can be made mealy4 ,,asparagus ,,and ,,eggs4 ,cut about two dozen stalks of asparagus--leaving out the hard parts--into inch lengths1 and boil tender4 ,drain2 pour upon them a cupful of drawn butter2 stir until hot1 then turn into a bake-dish4 ,break six eggs upon the top2 put a bit of butter upon each2 salt and pepper1 and put into a quick oven until the eggs are 8set40 ,,german ,,puffs4 #c cups of prepared flour4 #c cups of milk4 #c eggs--whites and yolks whipped separately1 and very light4 #c teaspoonfuls of melted butter4 #a saltspoonful of salt4 ,make a batter as directed for your chicken pudding1 beat up hard1 and bake in nine cups1 such as you used for measuring1 to a fine brown4 ,the oven should be a quick one1 and the puffs be served immediately in their cups4 ,first ,week4 ,friday4 ---- ,canned ,corn ,soup4 ,boiled ,shad4 ,scalloped ,roes4 ,potato ,snow4 ,green ,peas4 ,cress ,salad4 ---- ,lemon ,trifle4 ,tea and ,cake4 ---- ,,canned ,,corn ,,soup4 #a can of sweet corn4 #a quart of boiling water4 #a quart of milk4 #c tablespoonfuls of butter rolled in one tablespoonful of flour4 #b eggs4 ,pepper and salt4 #a tablespoonful tomato catsup4 ,drain the corn and chop it in a chopping-tray4 ,put on in the boiling water and cook steadily one hour4 ,rub through a colander1 leaving the husks behind and return1 with the water in which it has boiled1 to the fire4 ,season2 boil gently three minutes and stir in the butter and flour4 ,have ready the boiling milk1 pour it upon the beaten eggs1 and these into the soup4 ,simmer one minute1 stirring all the while2 take up1 add the catsup and pour out4 ,,boiled ,,shad4 ,clean1 wash and wipe a large roe shad4 ,set aside the roes for your scallop4 ,sew up the fish in a thin cloth fitted to its shape2 cover well with boiling salted water1 and cook from forty-five minutes to an hour1 according to its size4 ,unwrap and butter and pepper1 after laying it upon a hot dish4 ,pour over it a few spoonfuls of drawn butter in which have been mixed the chopped yolks of two eggs1 a little parsley1 and the juice of a lemon4 ,serve the same in a boat4 ,garnish the fish with rings of the whites of the boiled eggs1 with a sprig of parsley in each4 ,,scalloped ,,roes4 ,the roes of the shad4 #a cup of drawn butter1 and the yolks of three hard-boiled eggs4 #a teaspoonful of anchovy paste4 ,juice of half a lemon4 #a cup of bread-crumbs4 ,parsley1 salt and pepper to taste4 ,boil the roes in water with a little vinegar stirred in4 ,lay in cold water five minutes and wipe dry4 ,break up with the back of a spoon1 but do not crush the eggs4 ,set by1 and pound the boiled yolks to a powder4 ,beat this into the drawn butter1 then the parsley and other seasoning1 finally the roes4 ,strew the bottom of a bake-dish with crumbs2 pour in the mixture1 and cover thickly with fine crumbs4 ,stick dots of butter over the top1 and bake1 covered1 until it begins to bubble1 then brown upon the upper grating of the oven4 ,,potato ,,snow4 ,mash with a beetle very fine1 working in salt only4 ,then rub hard and fast through a colander into a hot dish4 ,the potato should fall in light spiral threads4 ,set in the oven three minutes to renew the heat1 but do not let it 8crust0 or brown4 ,,green ,,peas4 ,see receipt given on ,sunday4 ,,cress ,,salad4 ,pull the sprigs to pieces and pour over them a dressing such as was made for your potato salad on ,monday4 ,,lemon ,,trifle4 ,juice of #b lemons and grated peel of one4 #a pint cream1 well sweetened and whipped stiff4 #a cup of sherry4 ,a little nutmeg4 ,let sugar1 lemon-juice1 and peel lie together two hours before you add wine and nutmeg4 ,strain through double tarlatan1 and whip gradually into the frothed cream4 ,serve very soon1 heaped in small glasses4 ,pass cake with this as well as with the tea4 ,,tea ,,and ,,cake4 ,whereas pound1 jelly1 or cup-cake should accompany your trifle1 small sponge-cakes1 or cookies--not too sweet--taste better with tea1 and do not detract so much from its flavor4 ,first ,week4 ,saturday4 ---- ,minced ,beef ,soup4 ,ragot of ,mutton4 ,boiled ,potatoes4 ,french ,beans with ,force-meat ,balls4 ,boiled ,rice4 ---- ,neapolitan ,pudding4 ---- ,,minced ,,beef ,,soup4 #d lbs4 lean beef1 minced fine1 as for beef-tea4 #b lbs4 mutton-bones4 #b carrots1 grated4 #b sliced onions4 ,bunch of sweet herbs1 and small bunch of asparagus1 also chopped4 ,pepper and salt4 #e quarts of water4 ,strips of buttered toast4 ,crack the bones to splinters1 and put on with the vegetables in three quarts of cold water and boil two hours4 ,strain1 rubbing the vegetables to a pulp1 and add1 with the rest of the water1 also cold1 to the minced beef4 ,bring to a boil1 cook gently one hour after it boils1 and strain1 pressing hard4 ,reserve a little of the beef for force-meat1 and put away the rest well seasoned1 after pouring back over it half the soup1 as stock for to-morrow4 ,keep in a cool place4 ,chop the herbs and put into that meant for to-day1 with pepper and salt4 ,boil and skim fifteen minutes4 ,have ready some long strips of buttered crisp toast in the tureen and pour on the soup4 ,,rago,t ,,of ,,mutton4 #c lbs4 of mutton1 without bone1 cut into strips three inches long by one wide4 #b lamb sweetbreads4 #a cup of gravy made from bones1 skin1 etc4--the 8trimmings0 of the meat4 #b eggs4 lb4 streaked salt pork4 #a fried onion4 #a cup of green peas4 ,pepper1 salt1 and parsley4 ,dripping for frying4 ,browned flour4 ,fry the onion in plenty of dripping2 then the meat for five minutes4 ,parboil the sweetbreads1 throw into cold water to blanch2 wipe and slice2 then fry also in the fat4 ,lay sliced pork in the bottom of a saucepan1 upon this the mutton1 then the sweetbreads1 next the onion1 the green peas1 then pepper and salt4 ,cover with the gravy2 put on a close lid and stew gently for an hour after the boil sets in4 ,take up the meat and sweetbreads2 thicken the gravy with browned flour2 pour it upon two beaten eggs1 stir one minute over the fire and pour upon the meat4 ,,broiled ,,potatoes4 ,cut cold boiled potatoes lengthwise2 cook over a clear fire upon a greased gridiron1 until they begin to brown4 ,lay upon a hot dish1 butter1 pepper1 and salt4 ,,french ,,beans ,,with ,,force-,,meat ,,balls4 ,chop the beef taken from the soup when cold4 ,add one-third as much bread-crumbs1 and season well4 ,put a spoonful of butter into a saucepan1 and when it hisses1 stir in the meat1 then a little browned flour wet up with cold water4 ,beat an egg light1 pour the meat upon it1 and mix well4 ,make into floured balls and fry in hot dripping4 ,cook the beans as usual and lay the balls about them when dished4 ,,boiled ,,rice4 ,wash well and cook in hot salted water1 shaking up from time to time until the water is nearly all absorbed1 and the rice soft1 with every grain distinct4 ,put a good piece of butter upon the top after it is dished4 ,,neapolitan ,,pudding4 #a large cup of bread-crumbs soaked in milk4 cup of sugar4 #e eggs4 #a lemon1 juice and grated rind4 lb4 stale sponge-cake4 lb4 almond maccaroons4 cup jelly or jam4 #a small tumbler of sherry wine4 cup of milk for the crumbs4 #a tablespoonful melted butter4 ,cream butter and sugar4 ,beat in the whipped yolks2 then the crumbs1 the lemon1 and when this is a smooth paste1 the whites4 ,butter a mould thickly1 and cover the bottom with dry bread-crumbs1 and these with maccaroons1 laid evenly4 ,wet with wine1 and pour on a layer of the mixture just made2 next1 put sliced cake spread with jelly1 then more maccaroons wet with wine1 more custard1 cake and jam1 until all the materials are used up1 with a layer of custard on top4 ,cover closely2 set in a pan of boiling water and cook three-quarters of an hour in the oven1 then remove the top and brown4 ,turn out carefully1 and pour over it a sauce made of currant-jelly warmed1 and beaten up with two tablespoonfuls of melted butter and a glass of wine4 ,a plain round mould is best for this pudding4 ,second ,week4 ,sunday4 ---- ,soup l',italienne4 ,beef la ,mode4 ,asparagus upon ,toast4 ,green ,peas4 ,mashed ,potatoes4 ---- ,tropical ,snow with ,jelly ,cake4 ---- ,,soup ,l',,italienne4 ,take the fat from the top of the reserved stock1 strain it and heat to scalding4 ,heat in another vessel a pint of milk1 pour it upon three beaten eggs2 return to the saucepan with a little salt and a pinch of soda1 and cook two minutes1 stirring all the while4 ,have ready four tablespoonfuls of grated cheese in the bottom of a tureen1 pour in1 first1 the milk and eggs1 then the soup4 ,stir all up well1 and serve4 ,,beef ,,la ,,mode4 ,remove the bone from a round of beef1 and trim away the gristle and tough bits from the edges4 7,cover these with water and boil down for soup-stock4 ,season highly and put by in a cool place for ,monday47 ,bind the beef into a good shape by sewing about it a broad band of stout muslin1 as wide as the round is high4 ,cut a pound of salt pork into strips long enough to reach from top to bottom of the beef--make incisions in it with a thin1 long-bladed knife1 and thrust these in closely together4 ,fill the hole from which the bone was taken with a force-meat of minced pork and crumbs1 highly spiced4 ,put the meat thus prepared in a deep earthenware dish1 and rub well into it a mixture of one cup of vinegar1 a teaspoonful of mixed cloves and allspice1 a teaspoonful of salt1 and the same of made mustard2 a tablespoonful of sugar and a bunch of sweet herbs minced1 with as much pepper as salt4 ,leave the beef in the pan with the spiced vinegar about the base from ,saturday until ,sunday morning1 turning several times4 ,early on ,sunday1 put it into a large pot1 with enough boiling water to half-cover it2 cover tightly with a weight upon the lid1 and stew at least four hours--or half an hour for each pound4 ,open once1 when half-done1 to turn the meat4 ,dish the meat2 cut the stitches in the band1 and withdraw it carefully4 ,keep hot while you prepare the gravy4 ,pour off all but a cupful1 and set aside for soup-stock4 ,thicken that reserved with browned flour1 and serve in a boat4 ,cut the beef in horizontal slices4 ,when dinner is over1 pin another band tightly about the meat2 pour gravy on the top1 and set a plate with a heavy weight upon it1 on the round1 before putting it away for ,monday's dinner4 ,,asparagus ,,upon ,,toast1 ,,and ,,green ,,peas4 ,please see receipts given on last ,sunday4 ,,mashed ,,potatoes4 ,mash in the usual manner1 working in milk1 butter1 and salt4 ,make into a smooth mound in a deep dish1 and score deeply on top with the back of a knife4 ,,tropical ,,snow4 #aj sweet oranges4 #a cocoanut1 pared and grated4 #b glasses sherry4 #a cup powdered sugar4 #f bananas4 ,peel and cut the oranges small1 taking out the seeds4 ,put a layer in a glass-bowl and wet with wine1 then strew with sugar4 ,next1 put a layer of grated cocoanut1 slice the bananas thin1 and cover the cocoanut with them4 ,when the dish has been filled in this order1 heap with cocoanut4 ,eat soon1 or the oranges will toughen4 ,,jelly ,,cake1 ,in some of its pretty variations1 and sliced in triangles1 should go around with the snow4 ,second ,week4 ,monday4 ---- ,macaroni ,soup4 ,pressed ,beef4 ,spinach4 ,potato ,puff4 ,chow-chow4 ---- ,southern ,rice ,pudding4 ---- ,,macaroni ,,soup4 ,take the fat from both portions of stock set by for to-day2 put them together1 and strain into a soup-kettle4 ,heat to a boil1 skim well1 and after fifteen minutes' cooking1 add a quarter of a pound of macaroni1 boiled tender in salted hot water1 and cut into pieces about an inch long4 ,simmer ten minutes and pour out4 ,,pressed ,,beef4 ,take the weight from your round of beef2 undo the bandage1 and set on the table cold1 garnished with cresses4 ,cut in thin horizontal slices4 ,it will be handsomely mottled with the pork4 ,many prefer to eat la mode beef cold1 always4 ,,spinach4 ,cook as directed upon last ,wednesday1 but leaving out the gravy and not drying out so much4 ,beat to a smooth cream1 and turn into a deep dish1 with sippets of fried bread at the base4 ,,potato ,,puff4 #b cupfuls of cold mashed potatoes4 #b tablespoonfuls of melted butter4 #b beaten eggs4 cup of milk4 ,salt to taste4 ,beat in butter1 then milk and salt1 finally the eggs4 ,whip all up to a cream4 ,pile in a bake-dish and cook in a good oven until lightly colored4 ,,southern ,,rice ,,pudding4 #a quart fresh milk4 #a cup raw rice4 #b tablespoonfuls butter4 #a cup of sugar4 #d eggs1 beaten light4 ,grated peel of half a lemon4 ,pinch of cinnamon and the same of mace4 ,soak the rice in the milk for two hours in a farina-kettle1 surrounded by warm water4 ,then increase the heat1 and simmer until the rice is tender4 ,cream butter and sugar1 and whisk into the eggs1 until very light4 ,when the rice is almost cold1 stir all together1 and bake in a buttered dish three-quarters of an hour4 ,eat warm with sauce1 or cold with sugar and cream4 ,second ,week4 ,tuesday4 ---- ,green ,pea ,soup4 ,mutton ,chops1 ,breaded4 ,stewed ,tomatoes4 ,mashed ,potatoes4 ,lettuce4 ---- ,batter ,pudding4 ---- ,,green ,,pea ,,soup4 #c lbs4 lean beef4 #c quarts of water4 peck of green peas4 ,salt and pepper4 #d tablespoonfuls of rice-flour4 ,chopped parsley4 ,boil the empty pea-pods in the water one hour4 ,strain these out1 put in the beef1 cut up fine1 and cook gently one hour and a half longer1 or until the beef is in rags4 ,add the peas2 boil half an hour1 and rub hard through a colander to pulp the peas4 ,return to the fire1 season1 and stir in the rice-flour wet up in cold water1 and the parsley4 ,stir ten minutes1 and serve4 ,,breaded ,,mutton ,,chops4 ,trim neatly1 cutting off all the fat and skin4 ,roll in beaten egg1 then in cracker-crumbs1 and fry in hot dripping1 turning as the under-side browns4 ,drain well and serve1 standing upon the thick part around the base of your potatoes4 ,,mashed ,,potatoes4 ,after mashing soft and smooth with butter1 milk1 and salt1 mound upon a flat1 hot dish1 with the chops laid up against them4 ,,stewed ,,tomatoes4 ,empty a can of tomatoes an hour before you mean to use them1 and leave in a crockery bowl4 ,put on in a saucepan1 and stew twenty minutes2 add salt1 pepper1 a little sugar1 and a good spoonful of butter1 and simmer ten minutes more4 ,,lettuce4 ,cut up--not chop--and pour over them a dressing made of-- #b tablespoonfuls of salad-oil4 teaspoonful of salt4 #e tablespoonfuls of vinegar4 #a teaspoonful white sugar4 teaspoonful of made mustard4 #a teaspoonful pepper4 ,yolks of #b boiled eggs4 ,rub the eggs to a powder1 add all the ingredients except the vinegar1 and let alone five or ten minutes4 ,then beat in the vinegar with your 8,dover0 egg-whisk until the mixture is smooth4 ,garnish with a chain of the whites4 ,,batter ,,pudding4 #a pint of milk4 #d eggs--whites and yolks beaten separately4 #b even cups of prepared flour4 #a teaspoonful salt4 ,beat up the eggs1 and add the yolks to the milk4 ,salt the flour1 and stir in alternately with the whites4 ,beat hard and bake in a buttered pudding-dish forty-five minutes4 ,eat with sweet sauce1 at once1 as it soon falls4 ,second ,week4 ,wednesday4 ---- ,fine ,white ,soup4 ,calf's ,liver1 ,larded4 ,green ,pea ,pancakes4 ,asparagus in ,ambush4 ,bermuda ,potatoes en robe de chamber4 ---- ,pine-,apple ,pie4 ---- ,,fine ,,white ,,soup4 #c lbs4 veal knuckle1 cracked to pieces4 #a old chicken1 cut up as for fricassee4 #a onion4 lb4 of almonds blanched some hours before you use them1 and when quite dry and brittle1 pounded to a paste4 ,lump of white sugar4 #a pint of milk4 #a tablespoonful of butter1 cut up in two tablespoonfuls of corn-starch4 #a teaspoonful essence of celery4 ,pepper and salt4 #e quarts cold water4 ,soda4 ,cut the meat from the knuckle2 put this1 the chicken1 bones and onion1 with the water1 and boil slowly two hours4 ,take out the chicken1 and put into a deep jar or bowl1 sprinkling well with salt4 ,cook the soup an hour longer2 strain back into the pot1 pressing the meat hard4 ,take out half of the liquid1 season well1 and pour upon the chicken1 cover1 and set in a cold place for to-morrow's 8stock40 ,season the soup in the kettle with pepper and salt4 ,boil and skim4 ,chop the veal-shreds very fine1 and mix with the almonds4 ,have ready the milk1 scalding hot1 with a pinch of soda stirred in1 and pour upon the veal-and-almond paste4 ,set over the fire in a saucepan1 and stir in the butter and corn-starch1 simmering five minutes4 ,add the sugar1 and turn into the tureen1 then pour in the soup4 ,stir all up well1 and let them stand1 covered1 in hot water1 a few minutes4 ,stir up again and send to table4 ,,calf',s ,,liver1 ,,larded4 ,cut half a pound of fat salt pork into lardoons1 and thrust them1 about half an inch apart1 into a fresh liver1 so that they will project on both sides4 ,put two tablespoonfuls of butter into a saucepan1 with a small onion minced1 pepper1 and some sweet herbs chopped1 also a few spoonfuls of strained tomato 7left over from yesterday74 ,cover closely1 and set in a frying-pan of boiling water for one hour1 keeping the outer pan full all the time1 and turning the liver twice4 ,then1 take out the saucepan1 and set over the fire1 but cook slowly4 ,when the liver is nicely browned below1 turn it4 ,at the end of forty minutes1 boil up once sharply--and for the first time4 ,take out the liver1 and keep hot4 ,add a little boiling water to the gravy1 strain1 thicken with browned flour1 and pour over the liver4 ,,green ,,pea ,,pancakes4 ,two cups of green peas1 boiled1 and mashed when hot4 ,season with butter1 pepper1 and salt1 and when cold1 beat in two eggs1 a cupful of milk1 half a teaspoonful of soda1 and twice as much cream of tartar1 sifted twice through half a cupful of flour4 ,beat well1 and bake as you would griddle-cakes4 ,eat very hot4 ,,asparagus ,,in ,,ambush4 ,the green tops of two bunches of asparagus4 #h or #i stale biscuits1 or small1 light rolls4 #b cups of milk4 #d eggs4 #a great spoonful of butter1 rolled in flour4 ,salt and pepper to taste4 ,take out the crumb from the rolls1 when you have cut off the tops to serve as covers1 and set them open in the oven to crisp1 laying the tops by them4 ,heat the milk1 pour upon the beaten eggs2 stir over the fire until they begin to thicken1 when add the butter and flour4 ,lastly1 put in the asparagus1 boiled tender1 and chopped fine4 ,fill the rolls with this mixture1 put on the tops1 and serve hot4 ,good6 ,,bermuda ,,potatoes en robe de chambre4 ,put on in boiling water1 and cook until a fork will pierce them4 ,throw off the water and set back1 uncovered1 upon the range to dry off1 strewing with salt at the same time1 ,send to table in a dish lined with a napkin1 peeling as you eat them4 ,,pine-,,apple ,,pie4 #a large pine-apple1 pared and grated4 #a cup of sugar4 cup of butter4 #e beaten eggs4 ,a little nutmeg4 ,some good pie-paste4 ,cream1 butter and sugar4 ,beat in the yolks for three minutes2 add pine-apple and spice2 lastly1 the whites4 ,bake in open shells of paste4 ,eat cold4 ,second ,week4 ,thursday4 ---- ,mulligatawny ,soup4 ,chicken ,pats4 ,sea-,kale4 ,potatoes au ,matre d',htel4 ,lettuce and ,cress ,salad4 ---- ,queen of ,puddings with ,strawberry ,mringue4 ---- ,,mulligatawny ,,soup4 ,skim the stock set aside yesterday1 and strain from the chicken into a soup-pot4 ,add a small onion and half a cupful of raw rice1 and simmer forty minutes1 or until the rice is tender4 ,wet up a tablespoonful of curry powder with the juice of a lemon1 and stir in then a large spoonful of butter rolled in flour4 ,boil once and serve4 ,,chicken ,,pat,s4 ,chop the meat of your cold chicken fine1 and season well4 ,make a large cupful of rich drawn butter1 and while it is on the fire1 stir in two eggs boiled hard and minced very fine1 also a little chopped parsley--then the chicken-meat4 ,let it almost boil4 ,have ready some pat pans of good paste1 baked quickly to a light brown4 ,slip while hot from the pans1 fill with the mixture1 and set in the oven to heat4 ,arrange upon a dish and send up hot4 ,,sea-,,kale4 ,choose fresh1 and pick over carefully2 cook twenty-five minutes in boiling1 salted water2 drain and press well4 ,chop fine2 put back in the saucepan with a great lump of butter1 pepper1 salt1 and the juice of half a lemon4 ,stir and beat1 and heap upon slices of buttered crustless toast laid upon a hot dish4 ,,potatoes ,,au ,,ma,,tre ,d',h,,tel4 ,put a cup of milk into a saucepan1 and when it heats1 stir in two tablespoonfuls of butter rolled in flour1 with salt1 pepper1 and chopped parsley2 then about two cupfuls cold boiled potatoes1 sliced rather thick4 ,heat scalding hot1 take from the fire and add a pinch of grated lemon-peel with the juice of half a lemon4 ,serve in a deep dish4 ,,lettuce ,,and ,,cress ,,salad4 ,cut up lettuce and cresses1 having washed both well1 and pile in a salad bowl2 then pour over them a dressing made by beating together four tablespoonfuls of vinegar1 one teaspoonful each of salt and sugar1 half as much mustard1 and when these are well mixed1 adding1 gradually1 two tablespoonfuls of best salad oil4 ,toss with a silver fork1 and serve4 ,,queen ,,of ,,puddings ,,with ,,strawberry ,m,,ringue4 #a cups of sugar4 #e eggs4 #b cups fine bread-crumbs4 #a tablespoonful of butter4 ,lemon flavoring4 #a quart fresh milk4 #a pint fresh strawberries4 ,cream the butter1 and a cup of sugar4 ,beat in the whipped yolks2 the crumbs1 soaked in the milk2 lastly1 the seasoning4 ,fill a pudding-dish two-thirds full and bake until the custard is 8set40 ,draw to the mouth of the oven1 and cover with the strawberries1 rolled in sugar1 then with a mringue made of the whipped whites and the half-cup of sugar4 ,bake until the mringue begins to color4 ,eat cold with cream4 ,second ,week4 ,friday4 ---- ,a ,soup ,maigre4 ,fried ,shad4 ,roe ,croquettes4 ,mashed ,potatoes4 ,stewed ,tomatoes with ,onion and ,bread4 ---- ,cup ,custards1 ,baked4 ,corn-,starch ,cake4 ---- ,a ,,soup ,,maigre4 #b carrots4 #b onions4 #a large potato4 #a pint of green peas4 cup of raw rice4 #a tablespoonful of white sugar4 #b great spoonfuls of butter rolled in flour4 ,pepper and salt4 #d quarts of cold water4 ,dripping for frying4 ,bunch of sweet herbs4 ,slice the vegetables1 with the exception of the peas1 and fry them in dripping until brown4 ,put with the herbs into a kettle and cover with the water4 ,cook slowly two hours1 reducing the liquid one-third4 ,pulp the vegetables through a colander1 return the soup to the fire with the rice and peas1 and stew half an hour4 ,season1 stir in the butter and flour with the sugar4 ,simmer five minutes and serve4 ,,fried ,,shad4 ,clean1 wash1 and wipe a fine roe-shad4 ,split it and cut each side into four or five pieces1 leaving out the head and tail1 and cutting off the fins3 ,sprinkle with salt and pepper2 roll in flour and fry to a fine brown in plenty of lard or dripping1 turning as each piece browns4 ,drain well1 and serve hot4 ,garnish with sliced cucumber1 pickle and parsley1 and pass sliced lemon with it4 ,send around mashed potatoes with this dish4 ,,roe ,,croquettes4 ,the roes of your shad1 parboiled1 cooled1 and rubbed into a loose1 granulated mass4 ,one fourth as much mashed potato as you have roes4 cup of drawn butter with a raw egg beaten in it4 ,chopped parsley1 salt1 pepper1 and teaspoonful of anchovy paste for seasoning4 ,beaten egg and cracker-crumbs4 ,dripping4 ,work roes1 potato1 drawn butter1 and seasoning together2 put over the fire in a saucepan and stir well until hot4 ,when almost cold1 make into short rolls1 dip in raw egg1 then in rolled cracker1 and fry to a nice brown4 ,drain in a heated colander1 and pile upon a hot dish4 ,,mashed ,,potatoes4 ,proceed with this oft-repeated and ever-welcome dish as ,i have directed upon other pages4 ,,stewed ,,tomatoes ,,with ,,onion ,,and ,,bread4 ,empty a can of tomatoes into a saucepan1 and when hot1 add a small onion1 sliced1 with pepper1 salt1 and a little sugar4 ,stew twenty minutes1 and add a tablespoonful of butter and a good handful of bread-crumbs4 ,simmer five minutes more and pour out4 ,,cup ,,custards--,,baked4 #a quart of milk4 #e eggs4 #e tablespoonfuls of sugar4 ,nutmeg and vanilla4 ,powdered sugar for mringue4 ,scald the milk1 and pour upon the beaten yolks and sugar4 ,add to this1 when you have flavored it1 the whites of two eggs4 ,fill small stone-ware cups and set in a dripping-pan of boiling water4 ,bake until 8set10 cover with a mringue made of the whisked whites 7reserved7 and a little powdered sugar4 ,bake until they begin to be tinged4 ,eat cold from the cups4 ,,corn-,,starch ,,cake4 ,please see 8,,common-,,sense ,,in ,,the ,,household0 ,series ,no4 #a1 8,general ,receipts10 page #ccc4 ,second ,week4 ,saturday4 ---- ,sweetbread ,soup4 ,beefsteaks4 ,green ,peas4 ,baked ,rice4 ,roast ,potatoes4 ---- ,omelette aux ,confitures4 ,tea and ,albert ,biscuits4 ---- ,,sweetbread ,,soup4 #d lbs4 of lean1 coarse veal4 lb4 corned ham4 #b lbs4 beef bones4 #b fine sweetbreads4 ,bunch of parsley4 #a onion4 #b tablespoonfuls of tapioca1 soaked in cold water one hour4 ,pepper and salt4 #e quarts of cold water4 ,cut the meat into strips2 crack the bones2 mince the onion and parsley1 and put on with the water4 ,cook slowly four hours4 ,strain2 set aside some bits of 8ragged0 veal and ham for your dish of rice4 ,put the rest into a crock2 season highly and pour on half your soup stock--setting this by1 as usual1 in a cool place for ,sunday4 ,season the remainder of the broth2 boil and skim2 put in the sweetbreads1 and cook half an hour4 ,take them out and drop into cold water4 ,add the tapioca to the soup2 simmer ten minutes2 chop the sweetbreads1 and put them back2 boil one minute and serve4 ,,beefsteaks4 ,flatten your steaks with the side of an axe or hatchet1 taking out the bones for your soup4 ,butter a gridiron--if you have no 8broiler0--and cook the steaks quickly over a bright fire1 turning often as they drip4 ,lay upon a hot dish2 butter abundantly and season4 ,cover with another heated platter1 and let them stand five minutes before serving4 ,,baked ,,rice4 ,wash a cup of rice well4 ,take a cupful of broth from your soup-pot2 strain through a thin cloth1 and add twice as much boiling water1 with a little salt4 ,put in the rice and cook slowly until it has taken up all the water and is soft4 ,pour in a large cup of hot milk in which have been mixed two eggs 7raw71 two tablespoonfuls of grated cheese1 and a tablespoonful of butter4 ,stir up well2 add about half a cupful of minced veal and ham1 taken from your soup2 turn into a greased mould2 cover and bake one hour in a dripping-pan of hot water4 ,dip in cold water1 and invert upon a flat dish4 ,,green ,,peas4 ,see receipts for last ,sunday week4 ,,roast ,,potatoes4 ,roast in a moderate oven until soft4 ,cut a piece nearly off the top of each2 thrust a thin-bladed knife into the heart1 and slip in a bit of butter4 ,replace the skin and send up hot4 ,,omelette ,,aux ,,confitures4 #g eggs4 #b tablespoonfuls of sugar4 cup of milk 7or cream74 ,grated peel of lemon4 cup of marmalade or jam4 ,beat yolks and whites apart and very stiff4 ,add sugar1 lemon1 and milk to the yolks2 then1 with a few rapid whirls of your 8beater10 the whites4 ,put the marmalade in the bottom of a neat bake-dish 7buttered71 pour on the omelette1 and bake until it has puffed up high and begins to 8crust0 well4 ,serve at once1 or it will fall4 ,eight minutes should suffice to cook it--at the outside4 ,,tea ,,and ,,albert ,,biscuits ,may be partaken of at the same time with the omelette1 or afterwards4 ,third ,week4 ,sunday4 ---- ,sago ,soup4 ,stuffed ,shoulder of ,mutton with ,potato ,edging4 ,boiled ,asparagus4 ,pure of ,peas4 ---- ,neapolitan ,blanc-,mange4 ---- ,,sago ,,soup4 ,the stock made on yesterday4 ,little more than cup of pearl sago4 #c eggs4 #a cup of milk4 ,pepper and salt4 ,take the fat from your cold stock2 pour off carefully from the sediment and strain4 ,heat to boiling4 ,wash the sago well2 soak in warm water half an hour2 put into the soup1 and simmer twenty-five minutes4 ,meanwhile1 heat the milk in another vessel1 and pour upon the eggs4 ,heat this until it begins to thicken1 pour into the tureen1 season with a little salt and pepper1 and turn in the boiling soup4 ,it should be about as thick as hot custard when all the ingredients are in4 ,,stuffed ,,shoulder ,,of ,,mutton4 ,get your butcher to take out the bone4 7,it will help out to-morrow's soup47 ,fill the hole from which it was taken with a good force-meat of crumbs1 minced pork1 sweet herbs1 pepper1 salt1 and one raw egg4 ,sew up the edges of the skin to keep in the stuffing1 and roast about fifteen minutes--not more--for each pound1 basting often1 at first with the boiling water you have poured upon it1 at the last twice with butter4 ,when done1 brush with beaten egg2 sift crumbs all over it2 put into a stout stone-ware dish--or one of block-tin--surround with the potato-edging1 and brown in a quick oven4 ,pour off the fat from the gravy1 strain1 thicken with browned flour1 and serve in a boat4 ,,potato ,,edging4 ,mash the potatoes very soft with milk and butter2 beat in two eggs2 return to the saucepan and stir until smoking hot all through4 ,let them get quite cool2 then1 mould by pressing firmly into a wet egg-cup1 and turning out each form upon the mutton-dish4 ,arrange the little cones side by side until you have a barricade about the meat4 ,set in the oven and brown1 glazing with butter just before you take the dish out4 ,serve a cone with each slice of mutton4 ,,boiled ,,asparagus4 ,see receipt on first ,sunday in ,may4 ,,pur,e ,,of ,,green ,,peas4 ,take for half a peck of peas-- #a small onion4 #c tablespoonfuls of cream4 #b tablespoonfuls of butter cut up in one tablespoonful of flour4 #a lump of white sugar4 ,pepper and salt4 ,boil the empty pods twenty minutes in hot1 salted water4 ,strain these out1 and put in the peas with the sugar4 ,boil gently until they are very soft4 ,rub through a fine colander4 ,add a cupful of the water in which they were cooked1 pepper and salt1 and put over the fire4 ,when very hot1 stir in the floured butter1 and1 when this is mixed1 the cream4 ,stir three minutes and pour out into a dish lined with strips of fried bread4 ,,neapolitan ,,blanc-,,mange4 #a quart of milk4 #a package ,cooper's gelatine1 soaked two hours in a cup of cold water4 of a cup of sugar4 #a great spoonful grated chocolate1 wet in a little boiling water4 ,beaten yolk of an egg4 #a great spoonful currant jelly1 or cranberry jam4 ,rose-water for flavoring4 ,heat the milk to boiling1 stir in the sugar1 then the gelatine4 ,cook about five minutes1 and strain through thin muslin4 ,divide the blanc-mange into four equal portions4 ,beat the chocolate well into one2 heat for one minute1 and put by in a cup or bowl4 ,do the same with the egg to a second1 and the currant jelly for the third4 ,this last must be heated carefully1 and a little sugar added1 that the milk may not curdle4 ,leave the fourth white1 and flavor with rose-water4 ,when cold and a little stiff1 pour into a wet mould--the white first2 when this is so firm as to bear the weight of the next without mixing1 the pink2 then1 the yellow2 lastly1 the brown4 ,do this on ,saturday4 ,on ,sunday dip the mould in warm water1 work the surface free with your fingers1 and turn out upon a flat dish4 ,eat with cream and sugar1 or brandied fruit4 ,third ,week4 ,monday4 ---- ,clam ,soup4 ,cold ,mutton4 ,brussels-,sprouts4 ,raw ,tomatoes4 ,stewed ,potatoes4 ---- ,oranges and ,bananas4 ,coffee and ,cake4 ---- ,,clam ,,soup4 ,early in the morning crack your mutton-bone1 and put on in a quart of cold water1 at the back of the range4 ,when little more than a large cupful of liquor remains1 take it off and strain into a bowl to cool4 ,when perfectly cold take off the fat1 put in a quart of clam liquor and the hard parts of fifty clams4 ,season with a teaspoonful of minced onion1 as much chopped parsley1 a pinch of mace1 pepper and salt to taste1 and cook1 covered1 half an hour after the boil begins4 ,heat in another vessel two cups of milk2 when hot1 stir in two tablespoonfuls of butter1 rolled in a heaping tablespoonful of flour1 and set in boiling water to keep hot1 after it has boiled two minutes4 ,strain the soup back into the pot1 put in the soft parts of the clams--the only digestible portions--and simmer five minutes4 ,pour the thickened milk into the tureen1 stir in the soup1 and serve4 ,this is a delightful and nutritious soup1 and since you are to have cold meat for dinner1 you need not grudge the care of preparing it1 even on ,job's birthday4 ,,cold ,,mutton4 ,your stuffed shoulder will be nearly as nice cold as hot4 ,garnish it tastefully with curled parsley and bleached lettuce-leaves4 ,,brussels ,,sprouts4 ,cook in boiling1 salted water twenty-five minutes2 drain well2 add a liberal lump of butter1 with pepper and salt to taste1 and put into a deep dish4 ,,raw ,,tomatoes4 ,peel with a sharp knife2 slice1 and lay in a salad-bowl4 ,season with a dressing of oil1 vinegar1 salt and pepper in the proportions given on last ,thursday4 ,,stewed ,,potatoes4 ,boil whole until a fork will pierce them4 ,peel quickly2 crack1 without breaking1 each1 by pressing it1 and drop into a saucepan containing a large cup of milk1 almost on the boil4 ,when all the potatoes are in1 add two tablespoonfuls of butter1 with salt and pepper4 ,cover and heat--below the boiling point--until the potatoes begin to crumble4 ,pour into a deep dish4 ,,oranges ,,and ,,bananas4 ,serve whole1 upon china plates1 with a knife for each4 ,,coffee ,,and ,,cake4 ,you need not be ashamed of 8cold meat on ,monday10 even should ,john have 8picked up0 his unexpected friend on the street1 when your bright coffee-urn1 with the fragrant contents1 flanked by a basket of sliced home-made cake1 comes in as a reserved force4 ,third ,week4 ,tuesday4 ---- ,brown ,beef ,soup4 ,veal ,cutlets with ,ham4 ,string ,beans4 ,chopped ,potatoes4 ,lettuce4 ---- ,graham ,hasty ,pudding4 ---- ,,brown ,,beef ,,soup4 #c lbs4 of coarse1 lean beef1 cut into strips4 #c onions--small ones4 #c quarts of cold water4 #a teaspoonful mixed allspice and mace4 ,bunch of sweet herbs chopped4 #a teaspoonful ,colgate's essence of celery4 ,glass of brown sherry4 ,dripping4 ,toasted bread4 ,fry the sliced onion brown in good dripping2 then the beef1 quickly4 ,put into a soup-pot1 cover with the water2 put on a tight lid1 and stew four hours4 ,strain and press hard4 ,let the soup cool to throw up the fat4 ,skim1 and return to the pot1 with the salt1 pepper1 herbs1 and spice4 ,simmer fifteen minutes2 add wine and celery1 and pour into a tureen upon dice of crisp1 buttered toast4 ,,veal ,,cutlets ,,and ,,ham4 #b lbs4 veal cutlets without bone4 #a lbs4 of ham4 ,grated lemon-peel4 ,pepper and salt4 #a raw1 beaten egg4 ,rolled cracker4 ,dripping or lard4 ,boil the slices of ham ten minutes2 let them get cold1 and cut of the same size and shape as the strips of veal1 viz41 about three inches long by one and a half wide4 ,salt and pepper the veal2 sprinkle each cutlet with a pinch of lemon-peel2 roll in egg1 then cracker1 and fry to a good brown4 ,fry the ham in its own fat in another pan1 and lay upon a hot dish1 alternately with the cutlets4 ,,string-,,beans4 ,if fresh1 top and tail1 and1 with a sharp knife1 take off the strings on both sides4 ,cut into short pieces1 and cook tender in boiling water1 and a little salt4 ,drain well1 heap upon a hot dish2 butter freely1 and season to taste4 ,,chopped ,,potatoes4 ,chop cold boiled potatoes rather coarsely4 ,have ready a great spoonful of butter in a saucepan1 with a little grated lemon-peel1 pepper and salt4 ,stir in the potatoes until very hot1 but do not let them brown4 ,serve in a deep dish1 after draining4 ,,lettuce4 ,pick out and pull apart the hearts and best blanched leaves4 ,pour over it a dressing such as was directed on last ,thursday4 ,,graham ,,hasty ,,pudding4 #b eggs4 #a quart of milk4 #b even cups of ,graham flour4 teaspoonful of salt4 #a tablespoonful of butter4 ,heat half the milk in a greased saucepan or farina-kettle4 ,wet the flour with the rest1 and beat very light with the butter--melted--the eggs and salt4 ,stir this into the hot milk--or1 better still--pour the milk upon it4 ,when thoroughly mixed1 return to the fire1 and stir fifteen minutes1 surrounded by boiling water at its highest bubble4 ,take from the range1 leave in the water five minutes2 stir up again1 and serve in a deep1 uncovered dish4 ,eat with butter1 sugar1 and nutmeg4 ,third ,week4 ,wednesday4 ---- ,green ,asparagus ,soup4 ,stewed ,chicken4 ,scalloped ,tomatoes4 ,corn ,fritters4 ,grape ,jelly4 ,marmalade ,roll4 ---- ,,green ,,asparagus ,,soup4 #c lbs4 knuckle of veal4 lb4 streaked salt pork4 #c bunches of asparagus4 #d quarts of water4 #a pint of spinach leaves4 ,pepper and salt4 #a small onion1 sliced4 ,butter and sugar4 ,put the veal1 pork1 onion1 and the hard parts of the asparagus-stalks--all cut up fine--on in the water1 and boil gently four hours4 ,meanwhile cook the spinach tender in a little water2 chop and squeeze it through double tarlatan back into the cupful of water in which it was boiled4 ,add a lump of sugar to the green liquid4 ,strain the soup2 season1 boil once1 and skim2 put in the green heads of the asparagus 7kept until now in cold water7 and boil slowly twenty minutes4 ,stir in two tablespoonfuls of butter1 rolled in flour1 and when this has boiled a minute1 the green water4 ,simmer five minutes more1 and pour out4 ,dip up from the bottom with each ladleful in helping the soup4 ,,stewed ,,chicken4 ,cut into joints1 leaving none of the pieces large4 ,put the scrags1 feet 7having scalded off the skin71 and giblets into two cupfuls of water1 and stew until the meat is in rags4 ,put a quarter of a pound of pork1 cut as fine as shavings1 in the bottom of a saucepan2 lay on this a teaspoonful of minced onion1 and then the uncooked chicken4 ,strain1 and partly cool the gravy1 which should have boiled down to one cupful--setting by the giblets4 ,pour this over the chicken1 pepper and salt2 put on a tight top1 and cook very slowly one hour4 ,then increase the heat1 but still do not let it boil hard1 for half an hour longer4 ,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 up1 to see if they are all tender4 ,if not1 cover and cook until they are4 ,take out the chicken1 lay in order upon a hot-water dish1 and add to the gravy the giblets1 minced fine1 and a tablespoonful of butter rubbed into one of flour4 ,boil one minute1 and pour upon a half cup of milk in which have been beaten two eggs4 ,set over the fire1 and stir one minute1 but do not let the gravy boil4 ,pour upon the chicken4 ,,scalloped ,,tomatoes4 ,if raw tomatoes are dear still1 drain off most of the liquor from a can of the vegetable4 ,cover the bottom of a pie-dish with bread-crumbs1 lay in the tomatoes1 well seasoned with butter1 pepper1 salt1 and sugar2 cover thickly with fine1 dry crumbs2 put dots of butter1 with pepper and salt1 over all1 and bake1 covered1 half an hour--then1 brown quickly4 ,,corn ,,fritters4 ,drain the liquor from a can of corn1 and chop the grains in a chopping-tray4 ,beat into this paste three eggs1 one cup of milk1 a heaping tablespoonful of sugar1 and as much warmed butter1 with two tablespoonfuls of prepared flour4 ,beat thoroughly1 season with pepper and salt1 and fry1 by the spoonful1 upon a greased griddle4 ,,marmalade ,,roll4 #a quart prepared flour--,hecker's always1 when you can get it4 #a tablespoonful of lard and two of butter4 #a pint of milk1 or enough for soft dough4 #a cup of sweet marmalade4 ,rub the lard into the flour2 wet into a soft paste with the milk1 and roll out very thin4 ,baste thickly with the butter1 sprinkle with flour lightly1 and roll up in close folds4 ,lay upon ice1 or in a very cold place1 one hour4 ,roll out into a square sheet1 a quarter of an inch thick1 spread with the marmalade1 leaving a narrow margin all around1 and roll up neatly4 ,lay in a buttered baking-pan1 the joined edge downward1 and bake three-quarters of an hour4 ,wash over with white of egg1 beaten with a little sugar1 just before you take it up4 ,eat hot with a good sauce4 ,third ,week4 ,thursday4 ---- ,sheep's ,head ,soup4 ,roast ,beef4 ,fried ,potatoes4 ,asparagus with ,eggs4 ,spinach on ,toast4 ---- ,corn-,starch ,blanc-,mange with ,preserves4 ---- ,,sheep',s ,,head ,,soup4 #a sheep's head1 dressed with the skin on4 #b onions4 #b carrots4 ,bunch of parsley4 ,crumbs and egg for force-meat balls4 #a tablespoonful of corn-starch4 ,pepper and salt4 ,dripping4 #d quarts of cold water4 ,you will probably have to coax your butcher to dress the head properly1 but the head itself he will be willing to give you1 as almost worthless in his eyes4 ,be sure it is quite clean1 even to the mouth4 ,soak it in tepid water1 one hour--then put into a pot with the vegetables1 sliced1 the chopped herbs and the cold water4 ,cook gently four hours4 ,strain off the soup1 rubbing the vegetables through the sieve2 let it get almost cool1 that you may remove the fat from the top1 and put back over the fire with pepper and salt4 ,chop the brains and mix them into a paste with an equal quantity of crumbs2 also pepper1 salt1 and raw egg1 with enough flour to enable you to roll into little balls4 ,fry these to a nice brown1 drain in a colander1 and put into your tureen4 ,skim the boiling soup and stir in the corn-starch wet with half a cup of milk1 then the tongue1 skinned and cut into dice4 ,boil once and pour into the tureen4 ,,roast ,,beef4 ,put into your dripping-pan2 pour a cupful of boiling water over it1 and roast1 basting often1 allowing a quarter of an hour to the pound4 ,towards the last1 pepper and salt1 dredge with flour1 and baste once well with butter4 ,if you send made gravy to the table1 take off all the 8top-grease10 thicken the brown juice in the dripping-pan with browned flour1 boil up1 and pour out into a boat4 ,,fried ,,potatoes4 ,cut peeled potatoes into long strips1 not too thin4 ,lay in cold water one hour1 dry between two towels1 and fry in boiling fat1 a little salt1 to a light brown4 ,drain and dish upon a napkin4 ,,spinach ,,upon ,,toast4 ,wash well4 ,cook twenty minutes in boiling1 salted water4 ,drain and chop very fine4 ,put a tablespoonful of butter into a saucepan with a teaspoonful of sugar1 a pinch of nutmeg1 and pepper and salt4 ,stir in the spinach1 and beat smooth while it heats4 ,at the last add a tablespoonful of cream1 or two of milk4 ,pour upon crustless slices of buttered toast laid upon a flat dish4 ,,asparagus ,,with ,,eggs4 ,boil a bunch of asparagus twenty minutes2 cut off the tender tops and lay in a deep pie-plate1 buttering1 salting1 and peppering well4 ,beat four eggs just enough to break up the yolks1 add a tablespoonful of melted butter1 with pepper and salt1 and pour upon the asparagus4 ,bake eight minutes in a quick oven1 and serve immediately4 ,,corn-,,starch ,,blanc-,,mange ,,with ,,preserves4 #a quart of milk4 #d tablespoonfuls of corn-starch wet in cold water4 #c beaten eggs4 #a cup of sugar4 ,grated peel of half a lemon4 #a saltspoonful of salt4 ,scald the milk in a farina-kettle2 stir in corn-starch1 lemon1 and salt1 and cook five minutes4 ,pour this upon the beaten eggs and sugar1 return to the fire and stir two minutes more4 ,pour into a wet mould and set in a cold place for four or five hours4 ,turn out upon a broad glass dish1 and pour rich1 sweet preserves about the base4 ,in helping it out1 put a spoonful of preserve upon each share of blanc-mange4 ,third ,week4 ,friday4 ---- ,pure of ,tomatoes4 ,boiled ,bass with ,mushrooms4 ,roast ,sweetbreads4 ,mashed ,potatoes4 ,succotash4 ---- ,strawberry ,mringue4 ---- ,,pur,e ,,of ,,tomatoes4 #a can of tomatoes4 #b cups boiling milk with half a teaspoonful of soda stirred in4 #a heaping teaspoonful sugar4 #a small minced onion4 #b tablespoonfuls of butter rubbed up with one of flour4 ,pepper and salt4 ,handful of dry bread-crumbs4 #a cup of boiling water4 ,put tomatoes and onion over the fire with the hot water4 ,boil half an hour2 strain and rub through a colander1 working the tomatoes to a pulp4 ,meanwhile1 boil the milk1 stir in soda1 butter and flour1 and after one boil1 keep hot4 ,put pepper1 salt1 and sugar with the tomatoes2 simmer five minutes2 pour into the tureen2 stir in the crumbs1 and one minute later the thickened milk4 ,serve at once4 ,if the milk be cooked with the pure1 it will almost surely curdle4 ,,boiled ,,bass ,,with ,,mushrooms4 ,clean a fine bass1 and sew up in a thin cloth4 ,put into boiling water in which you have mixed four tablespoonfuls of vinegar1 with six whole black peppers1 and a little salt4 ,cook about twelve minutes to the pound4 ,prepare a cupful of drawn butter1 boil half a can of mushrooms twenty minutes2 drain1 chop up and stir1 with the juice of half a lemon and a little pepper1 into the drawn butter4 ,simmer together three minutes--put the fish upon a hot dish1 and pour one-third of the sauce over it1 serving the rest in a boat4 ,,roast ,,sweetbreads4 #c or #d fine sweetbreads4 #a raw egg4 cup rolled crackers4 #a cup of gravy 7saved from yesterday's fricassee74 #b tablespoonfuls melted butter4 #a tablespoonful mushroom or walnut catsup4 ,pepper and salt4 ,rounds of fried bread4 ,parboil and blanch the sweetbreads4 ,dry1 and dip1 first1 in egg1 then1 in cracker-crumbs4 ,lay in a small dripping-pan2 pour the butter over them1 set in the oven1 and roast1 covered1 three-quarters of an hour1 basting often with the gravy4 ,dish upon fried bread4 ,add the catsup to the gravy2 boil up and strain over the sweetbreads4 ,,mashed ,,potatoes4 ,prepare as usual1 and pass with the fish4 ,,succotash4 ,drain off the can liquor2 cook the succotash half an hour in boiling water2 drain1 add a cup of hot milk1 and stir in pepper1 salt1 and a great spoonful of butter cut up in flour4 ,simmer three minutes and pour out4 ,,strawberry ,m,,ringue4 ,make a good puff-paste1 cut out large1 and round as a dinner-plate1 and bake to a light brown in a quick oven4 ,draw to the oven door2 lay strawberries1 rolled in sugar1 over it1 and cover these an inch deep with a mringue made of the whites of four eggs whisked stiff1 with three tablespoonfuls of powdered sugar4 ,bake until the mringue is faintly tinged with yellow brown4 ,eat fresh1 but not hot4 ,it is delicious4 ,third ,week4 ,saturday4 ---- ,amber ,soup4 ,ham and ,omelette4 ,ladies ,cabbage4 ,buttered ,rice4 ,summer ,salad4 ---- ,irish ,potato ,pie4 ---- ,,amber ,,soup4 ,this soup should be prepared very early in the day2 therefore1 have the materials in the house overnight4 #d lbs4 lean beef4 #b slices of lean ham4 #b lbs4 of veal-bones4 #b onions1 sliced and fried4 #a carrot4 #b teaspoonfuls essence of celery4 ,pepper1 and1 if required1 salt4 cup granulated tapioca4 ,whites and shell of an egg4 #e quarts of cold water4 ,butter and dripping4 ,burnt sugar4 ,cut the meat into strips2 put two tablespoonfuls of butter into a soup-pot1 and lay the meat in it4 ,let it stand where it will heat slowly for half an hour4 ,then set over the fire1 and stir until the meat is glazed with a brownish crust4 ,put a quart of water--cold--upon it1 and bring gradually to a boil4 ,fry the onion and carrot in dripping to a fine brown1 and drain off the fat1 then put the vegetables into the pot with the meat1 as soon as the latter is boiling hot4 ,cook half an hour2 put in the rest of the cold water1 the minced ham1 and the bones broken to bits4 ,boil slowly four hours1 then strain4 ,put meat and bones--highly seasoned--into a stone vessel1 and pour half the soup over them for to-morrow4 ,put the rest back into the soup-kettle2 season and boil up4 ,skim with care2 put in the white and shell of an egg2 boil three minutes2 take from the fire and pour into a broad pan to cool4 ,burn two tablespoonfuls of sugar in a tin cup1 on the hot range1 and while still liquid1 pour in half a cupful of boiling water4 ,let it stand thus until you are ready for it4 ,the tapioca should have been soaking two hours in a little cold water4 ,when the soup is cold1 take off fat and scum--every particle2 return to the scalded pot2 boil up once1 put in tapioca1 and strain the sugar-water upon it4 ,simmer ten minutes1 or until the tapioca is clear2 skim once again1 and pour out4 ,this is a fine company soup1 but you should make it once or twice for family dinners in order to manage it properly4 ,it is really not difficult4 ,,ham ,,and ,,omelette4 #c lbs4 of ham1 cut in very thin slices4 #g eggs4 #d tablespoonfuls of milk4 ,pepper and a little salt4 #a large spoonful of butter4 ,lay the ham in boiling water fifteen minutes1 then let it get cold4 ,cut off all the rind and trim each slice neatly2 then broil upon a greased gridiron4 ,pepper and keep hot while you prepare the omelette4 ,beat whites and yolks together with a few whirls of the beater2 put in the milk and beat fast for one minute2 season and pour into a frying-pan in which the butter is heating--not hissing4 ,shake briskly over the fire1 slipping your cake-turner under it to prevent sticking1 and in four minutes1 double it over in the middle and turn out into a hot dish by a dexterous inversion of the pan4 ,lay the ham about it in the dish4 ,,ladies' ,,cabbage4 ,boil a firm cabbage in two waters1 and let it get perfectly cold4 ,chop fine2 add two beaten eggs1 a tablespoonful of melted butter1 pepper1 salt1 and a few spoonfuls of milk4 ,stir all up well2 put into a buttered bake-dish1 strew with fine crumbs2 bake1 covered1 half an hour1 then brown quickly4 ,eat hot4 ,,buttered ,,rice4 ,boil a cup of rice soft in hot1 salted water4 ,drain1 and heap in a deep dish4 ,fry an onion 7sliced7 very lightly in two tablespoonfuls of butter2 add pepper1 and strain the hot butter over the rice in the dish4 ,pass grated cheese with it4 ,,summer ,,salad4 #c heads of lettuce4 #b handfuls cresses4 #a cucumber1 pared and sliced4 #d radishes1 also pared and cut up4 #c hard-boiled eggs cut lengthwise into sixths4 ,cut lettuces and cresses with a sharp knife1 and mix with the other vegetables in a bowl4 ,pour over them a dressing made as directed on ,thursday of the second week in this month4 ,lay the sliced eggs on the top of all4 ,,irish ,,potato ,,pie4 #a lb4 mashed potato1 rubbed through a colander4 lb4 butter1 creamed with the sugar4 #f eggs1 whites and yolks beaten separately4 #a lemon1 squeezed into the hot potato4 #a teaspoonful of nutmeg1 and the same of mace4 #b cups of sugar4 ,mix as you would cake1 putting the whites in last1 and bake in open shells of paste4 ,eat cold4 ,fourth ,week4 ,sunday4 ---- ,german ,sago ,soup4 ,roast ,lamb4 ,green ,peas4 ,young ,onions1 ,stewed4 ,potato ,puff4 ---- ,strawberries and ,cream4 ,silver ,cake4 ---- ,,german ,,sago ,,soup4 ,soak half a cup of ,german sago in a little cold water for two hours4 ,take the fat from the top of your soup stock1 and pour off carefully from the bones1 etc4 ,if you have any left from the 8amber soup10 add that1 and a cupful of boiling water4 ,heat1 season1 and skim2 put in the sago1 and simmer half an hour4 ,,roast ,,lamb4 ,cook as you did the mutton1 last ,sunday1 leaving out the stuffing and omitting the egg and crumb coating at the last4 ,roast about twelve minutes to the pound4 ,,green ,,peas4 ,see receipt for ,saturday of second week in ,may4 ,,young ,,onions--,,stewed4 ,cook ten minutes in boiling water2 throw this off1 and pour on a cup of cold milk4 ,stew tender in this1 add pepper1 salt1 a tablespoonful of butter rolled in flour2 simmer five minutes and turn out4 ,,potato ,,puff4 ,mash the potatoes very soft1 beating in butter1 and milk1 and finally1 the whipped white of an egg4 ,whisk to a cream2 heap roughly in a neat bake-dish and brown in a good oven4 ,,strawberries ,,and ,,cream4 ,cap and pile the strawberries in a glass dish4 ,send around powdered sugar and a pitcher of cream with them4 ,,silver ,,cake4 ,this delicate and handsome cake should have been made on ,friday or ,saturday4 ,please see 8,,common-,,sense ,,in ,,the ,,household10 ,series ,no4 #a1 ,general ,receipts1 page #ccb4 ,fourth ,week4 ,monday4 ---- ,baked ,hotch-,potch4 ,minced ,lamb1 with ,poached ,eggs4 ,potato ,cakes4 ,raw ,tomatoes4 ---- ,bread ,pudding4 ---- ,,baked ,,hotch-,,potch4 #b lbs4 of lean beef4 #a lb4 of good sausage-meat4 #a sliced onion4 #a sliced cucumber4 #c raw tomatoes peeled and sliced4 ,handful of asparagus-tops4 #a sliced carrot4 of a cabbage-heart1 chopped fine4 cup of raw rice4 #b cups of green peas4 ,pepper and salt4 ,cold water4 ,cut the meat small and put in alternate layers with the vegetables and rice1 into a stout stone jar4 ,pour in three quarts of water1 when you have seasoned the vegetables4 ,fit a close cover on the jar1 sealing around the edges with a paste of flour and water4 ,set in the oven early in the day and do not open for six hours2 then pour into the tureen4 ,this is a good soup for ,monday1 and almost a dinner in itself4 ,,minced ,,lamb4 ,cut the meat from the bone of your cold roast4 ,salt the bone and put by for another day's soup4 ,mince the meat fine1 season highly2 put the gravy left from yesterday 7or a cup of your ,sunday's soup would be even better7 in a saucepan1 when you have taken off the fat1 heat it1 and stir in the mince4 ,make it very hot2 thicken with a little browned flour if it is too thin1 and pile up in a flat dish1 with poached eggs and toast about it4 ,,poached ,,eggs4 ,nearly fill a frying-pan with boiling water4 ,add a little salt and vinegar4 ,break your eggs1 one at a time1 into a wet saucer1 and slip from this upon the surface of the water4 ,cook slowly three minutes2 take up with a perforated skimmer1 and lay carefully upon rounds of buttered toast laid around the minced lamb4 ,,potato ,,cakes4 ,work cold mashed potato--or the remains of your 8puff10 soft with a little melted butter and milk2 knead into it enough prepared flour to enable you to roll it out into a sheet half an inch thick4 ,cut into rounds like biscuit1 and bake in a floured pan rather quickly to a good brown4 ,glaze with butter just before you take them out4 ,eat hot4 ,,raw ,,tomatoes4 ,please see receipt for last ,monday4 ,,bread ,,pudding4 #b cups fine crumbs4 #a quart of milk4 lb4 of citron cut into short shavings4 #d eggs4 #d tablespoonfuls of sugar4 teaspoonful mixed cinnamon and mace4 #b tablespoonfuls of brandy4 #a tablespoonful melted butter4 ,soak the crumbs in the milk to a soft paste4 ,put a layer of this into a buttered bake-dish4 ,sprinkle with citron1 then spice1 and cover with more soaked crumbs4 ,having nearly filled the dish in this order1 pour over all the eggs whipped light with sugar1 butter1 and brandy4 ,bake covered twenty-five minutes1 then brown4 ,eat warm4 ,it will need no sauce4 ,fourth ,week4 ,tuesday4 ---- ,cracker ,soup4 ,beefsteak and ,onion4 ,green ,peas4 ,baked ,corn4 ,cress-,salad4 ---- ,jersey ,puffs4 ---- ,,cracker ,,soup4 ,the cracked bone of the cold lamb4 #a lb4 lean mutton1 chopped up4 lb4 ,boston crackers1 split4 #b quarts of cold water4 #b cups boiling milk1 with a pinch of soda stirred in4 #b tablespoonfuls of butter1 cut up in one teaspoonful of flour4 ,pepper1 salt1 and a pinch of mace4 #a sliced onion4 ,a little chopped parsley4 ,put meat1 onion1 and bones on in the water and cook slowly two hours4 ,strain and cool1 and take off every particle of fat4 ,while the soup is cooling1 put your crackers into a bowl1 or tin pail1 salting and peppering them4 ,pour on the milk1 cover closely1 and set for half an hour in boiling water at one side of the range4 ,return the broth to the fire1 season and skim as it heats4 ,now strain the milk from the crackers1 if it be not all absorbed1 and turn them1 with care1 into your tureen4 ,they should be like a jelly1 yet retain their shape4 ,stir into the soup the floured butter and parsley2 boil one minute and pour slowly upon the crackers4 ,set the tureen in hot water--covered--ten minutes1 before sending to the table4 ,,beefsteak ,,and ,,onion4 ,broil the steak in the usual manner and lay upon a hot dish4 ,pepper and salt1 and strain over it three tablespoonfuls of butter in which a sliced ,bermuda onion has simmered--not browned--for ten minutes4 ,cover with a hot tin platter for five minutes1 and make cuts in the steak1 here and there1 to draw out the juices and enable the butter to penetrate it4 ,this is a nicer way of flavoring a steak than the usual fashion of serving the onion with it4 ,,green ,,peas4 ,boil twenty minutes in hot1 salted water1 with a lump of white sugar1 unless the peas are newly gathered from the home garden4 ,when tender1 drain well1 pepper1 and add a generous lump of butter4 ,serve hot4 ,,baked ,,corn4 ,open a can of sweet corn2 drain and chop it fine4 ,beat up three eggs with a tablespoonful of sugar1 the same of butter1 two cups of milk1 pepper and salt to taste4 ,stir in the corn and bake forty-five minutes in a buttered pudding-dish4 ,,cress-,,salad4 ,cut up--not too small--pile in a salad-bowl1 sprinkle with sugar1 and pour over it a dressing made by working up a saltspoonful each of salt1 pepper1 and made mustard with two tablespoonfuls of oil1 and when this is well mixed1 adding1 a few drops at a time1 and whipping these in with an egg-beater1 four tablespoonfuls of vinegar4 ,toss up with a silver fork4 ,,jersey ,,puffs4 #a quart ,hecker's prepared flour1 sifted with a saltspoonful of salt4 #a tablespoonful of butter melted in #b cups of hot milk4 #e eggs--very well whisked4 ,while milk and butter are cooling--a little above blood-heat--beat in the yolks1 then the flour1 and let the batter get stone cold before whipping in the frothed whites4 ,bake in greased muffin rings in a quick oven4 ,serve as soon as they are baked4 ,tear open with your fingers1 and eat with liquid sauce4 ,fourth ,week4 ,wednesday4 ---- ,scotch ,broth4 ,roast ,chickens and ,pork4 ,asparagus ,pudding4 ,mashed ,potatoes4 ,tomato ,salad4 ---- ,chocolate ,blanc-,mange4 ---- ,,scotch ,,broth4 #c lbs4 scrag of mutton1 the meat sliced and bones broken4 #b chopped carrots4 #b young turnips1 sliced4 #a onion4 ,rather more than cup of barley4 #c quarts of water4 #a quart of green peas4 ,pepper and salt4 ,put on the mutton and all the vegetables1 except the peas1 in the water1 and cook slowly four hours4 ,meanwhile1 soak the barley in a cup of tepid water4 ,strain the broth1 pulping the vegetables through the colander4 ,let it cool1 and take off the fat4 ,season1 put over the fire1 skim when it reaches the boil1 and add peas and barley4 ,simmer steadily half an hour1 and serve4 ,,roast ,,chickens ,,and ,,pork4 ,clean1 wash1 and stuff a pair of chickens4 ,slice half a pound of fat salt pork very thin and bind with soft strings over the breasts and upper parts of the bodies4 ,lay in a dripping-pan2 pour in a cup of boiling water1 and roast one hour in a good oven1 basting often4 ,then clip the strings1 lay the pork in the pan2 dredge the chickens with flour1 and1 as this colors1 baste once with butter1 and twice afterwards with gravy4 ,when the chickens are done to a fine brown1 lay upon a hot dish with the pork about them4 ,strain and skim the gravy1 pepper it1 thicken with a little browned flour and serve in a boat4 ,,asparagus ,,pudding4 ,the green tops of two bunches of asparagus1 boiled tender1 left to cool1 and cut up small4 #d eggs1 well beaten4 #a tablespoonful melted butter4 #c tablespoonfuls prepared flour4 #a scant cup of milk1 with a pinch of soda stirred in4 ,pepper and salt4 ,beat eggs1 butter1 pepper and salt together2 add the flour2 then1 by degrees1 the milk1 finally the asparagus4 ,put into a well-greased mould with a top1 and cook in a pot of boiling water nearly two hours4 ,turn out upon a dish and pour a cup of drawn butter over it4 ,it is very nice4 ,,mashed ,,potatoes4 ,prepare in the customary way1 taking care not to have them too stiff4 ,,tomato ,,salad4 ,pare with a sharp knife2 slice and lay in a salad-bowl4 ,make a dressing such as was directed yesterday for your cresses1 with the addition of the yolks of two hard-boiled eggs1 powdered1 and worked in with the oil1 pepper1 etc4 ,pour over the tomatoes1 and set upon ice for an hour4 ,,chocolate ,,blanc-,,mange4 #a quart milk4 #a package ,cooper's gelatine1 soaked for one hour in a cup of cold water4 #d heaping tablespoonfuls of chocolate wet in a little milk4 of a cup of sugar4 #b teaspoonfuls of vanilla essence4 ,boil the milk2 stir in sugar and gelatine1 and when these are dissolved1 the chocolate4 ,cook five minutes1 stirring all the time1 and strain through double tarlatan1 into a wet mould4 ,set upon ice to form4 ,when firm1 turn out and eat with sweet cream4 ,fourth ,week4 ,thursday4 ---- ,mock ,turtle ,soup4 ,boiled ,corned ,beef4 ,young ,turnips4 ,casserole of ,rice with ,calf's ,brains4 ,green ,pea ,fritters4 ---- ,bananas1 ,oranges1 ,nuts1 and ,raisins4 ,tea1 ,toasted ,crackers1 and ,cheese4 ---- ,,mock ,,turtle ,,soup4 ,as ,i stated1 after writing out the receipt in full for this soup 7see ,wednesday--,third ,week in ,march71 ,i shall not repeat it in this volume4 ,please1 therefore1 refer to the minute directions then given1 and follow them in preparing to-day's soup--only leaving out the brains in the force-meat4 ,you may make enough soup for two days1 keeping that for ,friday upon the ice4 ,,boiled ,,corned ,,beef4 ,select a piece not too salt4 ,the brisket is a good cut for family use1 when not too fat4 ,boil in plenty of hot water1 allowing fifteen minutes per pound4 ,make a good cup of drawn butter1 taking some of the beef-liquor--strained--as a base4 ,chop up a little parsley and half a pickled onion1 and stir into the butter one minute before pouring it out into a sauce-boat4 ,save the liquor for ,saturday4 ,for directions for making drawn butter and other sauces1 please consult 8,general ,receipts10 page #ahc4 ,,young ,,turnips4 ,peel and quarter4 ,cook in boiling water1 a little salted1 about half an hour1 or until tender4 ,drain1 but do not mash4 ,pepper and salt1 then butter1 after dishing them4 ,,casserole ,,of ,,rice ,,with ,,calf',s ,,brains4 ,make a cupful of gravy from the bones and stuffing of yesterday's chickens4 ,cool and skim it4 ,soak a cup of rice two hours in two cups of cold water2 drain this off2 put the rice into a farina-kettle with the gravy1 previously heated to a boil1 and a cup of boiling water4 ,season with salt and pepper1 and cook tender1 shaking up once in a while1 but not stirring4 ,when the rice is nearly dry1 make a rounded hillock of it in the middle of a dish2 strew with grated cheese1 and brown upon the upper grating of the oven4 ,boil the calf's brains ten minutes2 lay in cold water twice as long4 ,then dry well and beat up with an egg1 pepper1 salt1 and a very little flour4 ,fry1 by the spoonful1 in hot fat1 drain1 and lay around the rice4 ,,green ,,pea ,,fritters4 #a pint boiled green peas1 mashed while hot1 with pepper1 butter1 and salt4 #b beaten eggs4 #a cup of milk4 ,less than cup prepared flour4 ,beat eggs1 milk1 and mashed peas smooth1 then add the flour and fry upon a griddle as you would breakfast-cakes4 ,,bananas1 ,,oranges1 ,,nuts ,,and ,,raisins4 ,pile bananas and oranges together1 garnishing with green leaves4 ,put nuts and raisins upon two smaller dishes4 ,pass all at the same course4 ,,tea1 ,,toasted ,,crackers1 ,,and ,,cheese4 ,if you have a hot-water pot and a spirit-lamp1 make the tea upon the table a few minutes before it is needed1 then cover the pot with a 8cozy40 ,this is a pretty ,english fashion which1 ,i am glad to see1 is gaining ground in our country4 ,butter the split crackers while hot1 and send around with the tea and cheese4 ,fourth ,week4 ,friday4 ---- ,yesterday's ,soup4 ,lobster ,fricassee4 ,potato ,pasty4 ,string-,beans4 ,boiled ,asparagus4 ---- ,strawberry ,shortcake with ,cream4 ---- ,,yesterday',s ,,soup4 ,take the fat from the top of the cake of soup-jelly you will find in the refrigerator1 and warm the stock cautiously1 lest it should scorch4 ,it should not quite boil4 ,,lobster ,,fricassee4 ,meat of one large lobster1 boiled and cold4 #a cup of your soup4 cup of milk4 ,juice of half a lemon4 #a tablespoonful of butter1 rolled in flour4 ,pepper and salt to liking4 ,cut the lobster into dice4 ,put the gravy1 pepper1 and salt into a saucepan1 and1 when hot1 the lobster4 ,cook gently five minutes1 and put in the lemon4 ,heat the milk in another vessel1 stir in the floured butter2 boil up2 turn into a deep bowl4 ,pour the lobster in also1 stir up faithfully1 and turn into a deep dish4 ,,potato ,,pasty4 ,chop your cold1 boiled beef fine2 season with pepper and add the remains of yesterday's drawn butter1 or make more if you have none1 putting in parsley and onion pickle1 chopped4 ,pour this mixture into a greased bake-dish2 cover with hard-boiled eggs1 sliced4 ,work a large cup of mashed potato soft with a cup of milk and two tablespoonfuls of butter4 ,add prepared flour until you can just roll it out--the softer the better1 so long as you can handle it4 ,roll into a thick sheet2 spread upon the surface of your mince1 printing the edges1 and bake in a moderate oven to a fine brown4 ,,string-,,beans4 ,see ,tuesday1 ,third ,week in ,may4 ,,boiled ,,asparagus4 ,receipt given ,first ,sunday in ,may4 ,,strawberry ,,shortcake ,,with ,,cream4 #a cup of powdered sugar1 creamed with one tablespoonful of butter4 #c eggs4 #a cup of prepared flour1 heaping4 #b tablespoonfuls of cream4 ,beat the yolks into the creamed butter and sugar2 the cream1 then the whites1 alternately with the flour4 ,bake in three jelly-cake tins4 ,when cold1 lay between the cakes nearly a quart of fresh1 ripe strawberries4 ,sprinkle each layer with powdered sugar1 and sift the same whitely over the top4 ,eat fresh with cream poured upon each slice4 ,fourth ,week4 ,saturday4 ---- ,pea and ,potato ,soup4 ,stewed ,mutton ,cutlets4 ,green ,peas4 ,raw ,tomatoes4 ,potato ,scallops4 ---- ,fig ,pudding4 ---- ,,pea ,,and ,,potato ,,soup4 ,the liquor in which your beef was boiled on ,thursday4 #aj parboiled potatoes4 #a pint of green peas4 #a sliced onion4 cup raw rice4 ,pepper and parsley4 ,take the fat from the liquor1 and put on with the onion and potatoes1 sliced4 ,cook one hour2 strain1 rubbing the vegetables through the sieve4 ,pepper1 and return to the fire with the rice1 parsley1 and peas4 ,stew half an hour1 or until the rice is tender4 ,pour out and serve4 ,dip up from the bottom in helping it out4 ,,stewed ,,mutton ,,cutlets4 #c lbs4 of mutton cutlets4 #b tablespoonfuls of butter4 #b raw tomatoes1 chopped4 ,pepper and salt4 cup of boiling water4 ,browned flour and currant jelly4 ,put the butter into a saucepan1 and lay in the cutlets1 then the tomatoes4 ,set where they will heat very slowly for one hour4 ,then turn the meat1 add the boiling water1 and stew steadily--not fast--half an hour1 keeping the pan closely covered4 ,lay the cutlets upon a hot dish1 strain the gravy back into the saucepan1 thicken with a little browned flour1 stir in a heaping teaspoonful of currant jelly1 and when this has melted1 pour over the meat4 ,,green ,,peas4 ,cook as directed on ,tuesday of this week4 ,,raw ,,tomatoes4 ,see 8,tomato ,salad0 on ,wednesday4 ,leave out the boiled eggs4 ,,potato ,,scallops4 ,mash the potatoes light with a little milk1 and an even tablespoonful of butter for every cupful4 ,salt and pepper to taste4 ,fill buttered patty-pans1 or scallop-shells with the mixture1 sift fine crumbs over the tops1 and brown in a good oven4 ,serve in the shells4 ,,fig ,,pudding4 lb4 best white figs1 washed1 dried1 and minced4 #b cups of fine crumbs4 #c eggs4 cup of beef-suet1 powdered4 #b scant cups of milk4 cup of white sugar4 ,a little salt4 ,a pinch of soda1 dissolved in hot water1 and stirred into the milk4 ,soak the crumbs in the milk4 ,stir in the eggs beaten light with the sugar1 suet1 salt1 and figs4 ,beat hard three minutes2 pour into a buttered mould and boil two hours and a half4 ,eat hot with wine sauce4 ,,june4 ,first ,week4 ,sunday4 ---- ,all-night ,soup4 ,roast ,beef and ,round ,potatoes4 ,boiled ,macaroni4 ,green ,peas4 ---- ,snow ,custard4 ---- ,,all-,,night ,,soup4 #d lbs4 of coarse lean beef4 #c slices of lean ham4 #b onions4 #b turnips4 #b carrots4 #b blades of mace4 ,bunch of sweet herbs4 #f tomatoes4 ,pepper and salt4 cupful of ,german sago4 #d quarts of water4 #a tablespoonful of walnut catsup4 ,cut the meat into dice1 and chop the vegetables4 ,season1 as you put them with sago and herbs in close layers1 into a jar with a tight top4 ,about eight o'clock on ,saturday night1 set this in a pot of boiling water 7having tied a thick cloth over the lid of the jar7 and cook until bed-time4 ,leave pot and jar upon the range4 ,when the fire is built next day see that there is plenty of water in the pot1 and pay no more attention to your soup1 except to replenish the water in the pot with more1 as hot from the tea-kettle1 until half an hour before dinner is served4 ,then strain the contents of the jar1 pressing the vegetables to a pulp4 ,divide the broth into two portions4 ,return one to the jar1 with the meat1 and set1 when cold1 in the refrigerator for to-morrow4 ,put the other into a saucepan1 boil two minutes1 skim1 add the catsup1 and pour into the tureen4 ,mem43 ,never forget to let the soup stand in a broad bowl after straining1 long enough for the fat to rise and be skimmed off4 ,,roast ,,beef ,,and ,,round ,,potatoes4 ,roast the meat in the usual manner1 and1 about half an hour before taking it out1 pour off three-quarters of the gravy from the dripping-pan and lay about the meat some balls of mashed potato1 worked smooth1 with pepper1 salt and a raw egg1 moulded in your hands1 and rolled in flour4 ,turn as they brown1 and1 when done1 drain off the grease1 and dish with the beef4 ,,boiled ,,macaroni4 ,break half a pound of macaroni into short pieces2 cook about twenty minutes in salted boiling water4 ,it should be clear at the edges1 but not ragged4 ,drain well1 pepper and salt1 and stir in a tablespoonful of butter4 ,strew grated cheese over the top when dished1 and pass more with it at table4 ,,green ,,peas4 ,cook from twenty to twenty-five minutes in boiling water1 a little salt4 ,drain very well when tender1 stir in a great lump of peppered butter1 and serve hot in a vegetable dish4 ,,snow ,,custard4 package of ,coxe's gelatine4 #c eggs4 #b cups of milk4 #b cups of sugar4 ,juice of one lemon4 #b cups of boiling water4 ,vanilla1 or other essence4 ,soak the gelatine one hour in a cup of cold water4 ,add then a pint of boiling water1 and stir until the gelatine is dissolved4 ,put in two-thirds of the sugar and all the lemon-juice4 ,beat the whites of the eggs stiff1 and when the gelatine is quite cold1 whip it in1 a spoonful at a time1 for half an hour with the 8,dover0--an hour1 if you use the common egg-whisk4 ,when all is a white sponge1 put into a wet mould to form4 ,make a custard of the milk1 yolks1 and the reserved sugar1 flavor as you like1 and when the 8snow0 is turned out into a glass dish1 pour this around the base4 ,prepare this dessert on ,saturday1 and keep in the refrigerator4 ,it is very nice4 ,first ,week4 ,monday4 ---- ,tomato ,soup4 ,larded ,beef4 ,stewed ,cream ,potatoes4 ,spinach ,dressed with ,egg4 ,green ,pickles4 ---- ,strawberries and ,cream4 ,martha's ,cake4 ---- ,,tomato ,,soup4 ,peel1 by pouring boiling water over them1 a dozen fine tomatoes1 cut them up1 throwing aside the hard cores and unripe portions4 ,take the fat from the surface of your soup stock2 pour it off from the meat and sediment2 add the tomatoes1 and stew gently half an hour4 ,strain1 rubbing the tomatoes through the sieve2 return to the pot2 add a little pepper and salt1 a lump of sugar1 and a tablespoonful of butter rolled in flour4 ,boil one minute1 and pour out4 ,it will be a delicious soup4 ,,larded ,,beef4 ,make perpendicular incisions in your cold roast1 having trimmed the top smoothly1 and thrust in lardoons of fat salt pork1 set closely together4 ,take the fat from the cold gravy1 and add to the latter a little minced onion1 a tablespoonful of catsup1 and a large cup of boiling water4 ,lay the meat in a dripping-pan1 pour the gravy upon it1 invert another pan over it1 and cook in a moderate oven about an hour4 ,turn the meat once1 and baste six times with the gravy4 ,dish the meat2 strain the gravy1 thicken it with browned flour1 boil up and pour into a boat4 ,,stewed ,,cream ,,potatoes4 ,peel and cut into neat dice4 ,leave in cold water half an hour2 then cook as long in boiling water1 salted4 ,drain this off before the potatoes break2 add half a cup of milk 7or cream7 with a pinch of soda4 ,when it heats1 stir in a generous lump of butter cut up in a teaspoonful of flour1 and a mere pinch of finely-grated lemon-peel4 ,stew one minute and pour into a deep dish4 ,,spinach ,,dressed ,,with ,,egg4 ,boil the spinach in plenty of hot water1 salted1 for twenty minutes4 ,drain and press out the water4 ,chop fine2 put back over the fire with a large spoonful of butter1 and a teaspoonful of sugar1 with salt and pepper to taste1 also a little nutmeg4 ,beat until hot and smooth2 turn into a hot1 deep dish1 and cover with a dressing of the yolks of four hard-boiled eggs1 left to cool1 then pounded in a ,wedgewood mortar1 and rubbed to a paste with a teaspoonful of melted butter1 one of cream1 and lastly1 one of lemon-juice4 ,spread over the surface of the spinach and garnish with a border of the sliced whites4 ,,strawberries ,,and ,,cream4 ,cap the berries1 and pile in a glass bowl4 ,do not sugar them1 but pass powdered sugar and cream with each saucerful4 ,,martha',s ,,cake4 ,an economical and very nice variety of jelly-cake1 easily made1 and which keeps well4 ,please see 8,,common ,,sense ,,in ,,the ,,household0 ,series ,no4 #a1 8,general ,receipts10 page #cad4 ,first ,week4 ,tuesday4 ---- ,quick ,beef ,soup4 ,lamb ,chops4 ,pure of ,potatoes4 ,asparagus ,rolls4 ,lettuce4 ---- ,rosie's ,rice ,custard4 ---- ,,quick ,,beef ,,soup4 #b lbs4 of lean beef1 chopped very fine4 #c pints of water4 #a grated carrot4 #a onion1 sliced4 #a grated turnip4 #a clove4 #a tablespoonful of tomato catsup4 ,pepper and salt4 ,put onion and other vegetables with spice on in two quarts of water1 and boil down to three pints4 ,strain and press over the beef4 ,season with pepper1 salt1 and catsup2 simmer half an hour1 or until the meat is nearly white and the soup brown1 and serve with the meat in it4 ,the vegetable liquor must be boiling when it is poured upon the minced beef4 ,,lamb ,,chops4 ,broil quickly over a clear fire2 pepper and salt2 butter on both sides1 and lay in a heap1 symmetrically arranged1 in the centre of a dish1 surrounded by the potato pure4 ,,pur,e ,,of ,,potatoes4 #b cups of hot1 mashed potatoes1 rubbed through a colander4 cup of milk4 #a large spoonful of butter4 ,pepper1 salt1 and a little nutmeg4 ,mix all up well2 put into a greased saucepan1 and stir until hot1 never allowing it to stick to the sides or scorch1 and lay1 in a white hedge1 about the chops4 ,,asparagus ,,rolls4 #h or #aj stale ,french rolls4 #b bunches of asparagus4 ,yolks of #b raw eggs4 #a cup of milk4 #a tablespoonful of butter1 rolled in a very little flour4 ,salt and pepper4 ,cut off the top of each roll2 pick out the crumb carefully1 and set the hollowed rolls1 with their tops1 in a slow oven to dry to crispness4 ,boil the asparagus twenty minutes1 cut off the green tops1 and let them get perfectly cold4 ,then heat the milk2 stir in the butter2 pour upon the beaten yolks2 beat one minute with your egg-whisk2 return to the fire2 put in the asparagus-tops--minced--leaving out as many whole tops as you have rolls--stir until very hot1 but not until it boils4 ,fill your rolls with the mixture2 make a round hole in the top of each crust-cover2 fit in a bit of asparagus1 as if it had sprouted from below2 fit each cover upon its roll1 and the pretty and delightful dish is ready4 ,,lettuce4 ,pick hearts and blanched leaves from the stems2 pile in a salad-bowl1 and cover with a dressing made of two tablespoonfuls of oil1 one teaspoonful of white sugar1 half as much each of salt1 pepper1 and made mustard--all rubbed smooth together--then thickened1 rather than thinned1 by whipping in a few drops at a time1 four tablespoonfuls of vinegar4 ,stir up with a silver fork after the dressing goes on4 ,,rosie',s ,,rice ,,custard4 #a quart of milk4 #c well-beaten eggs4 #d tablespoonfuls of sugar4 #a small cup of boiled and still warm rice4 #a scant tablespoonful of butter4 ,a little salt4 ,cream butter and sugar2 add the beaten eggs1 salt1 then1 the rice stirred warm into the milk4 ,bake in a buttered dish half an hour in a quick oven4 ,eat warm4 ,first ,week4 ,wednesday4 ---- ,chicken ,broth4 ,milanaise ,pudding4 ,fried ,shad au ,gratin4 ,mashed ,potatoes4 ,navy ,beans4 ---- ,cottage ,pudding4 ---- ,,chicken ,,broth4 #a large chicken1 jointed as for fricassee4 cup of raw rice4 #e quarts of cold water4 ,chopped parsley1 pepper1 and salt4 #a cup of milk4 #b beaten eggs4 ,put water and chicken on quite early in the day1 and cook slowly until the water has boiled down to about three and a half quarts1 and the chicken slips easily from the bones4 ,take off all the meat1 and return the bones to the pot4 ,cook gently until an hour before dinner1 when strain1 and let it cool4 ,take off the fat2 return to the fire--with the seasoning and rice--and simmer half an hour1 or until the rice is soft4 ,have the milk heated in a separate vessel1 with a pinch of soda2 pour upon the beaten eggs2 put back over the fire1 and stir until it begins to thicken4 ,turn into the tureen4 ,boil up the chicken broth once sharply1 and add to the milk in the soup-tureen1 stirring up well4 ,,fried ,,shad ,,au ,,gratin4 ,clean1 wash1 and wipe a fine roe-shad4 ,take off head1 tail1 and fins1 and cut into eight pieces4 ,pepper and salt these2 dip into beaten egg1 then in cracker-crumbs1 and fry in hot dripping or lard4 ,drain1 and serve on a hot1 flat dish4 ,the roes should be parboiled1 then cooled--afterward dipped in egg and cracker1 fried in the same manner as the fish1 and dished with it4 ,milanaise ,pudding4 lb4 cold cooked ham4 ,the meat of your soup-chicken4 ,nearly lb4 of macaroni4 #b eggs4 ,a cup of your soup1 strained and skimmed before the rice is put in4 #a tablespoonful of butter4 ,pepper and salt to taste4 ,boil the macaroni in the broth until tender2 then let it cool somewhat1 and1 with a pair of old scissors1 clip it into inch lengths4 ,chop ham and chicken1 and pepper4 ,mix with the macaroni--which should have absorbed the broth--stir in the melted butter and eggs4 ,put into a well-greased mould1 and boil an hour and a half4 ,turn out2 pour over it a cup of drawn butter1 and serve4 ,pass grated cheese with it4 ,,mashed ,,potatoes4 ,prepare as usual and pass with the fish course4 ,,navy ,,beans4 ,this is a variety of white kidney beans4 ,shell and lay them in cold water half an hour1 to take off the raw1 rank taste4 ,cook about twenty-five minutes in boiling water1 a little salt4 ,drain well2 pepper1 salt1 and butter4 ,eat hot4 ,,cottage ,,pudding4 #a cup of sugar4 #a tablespoonful of butter4 #b eggs4 #a cup of sweet milk4 #c cups of flour1 or enough for pretty stiff batter4 7,use ,hecker's prepared flour47 teaspoonful of salt4 ,cream butter and sugar2 beat in the yolks1 then the salted flour1 alternately with the whites4 ,bake in a buttered cake-mould until a straw will come up clean from the middle4 ,turn out and eat hot with sweet sauce4 ,first ,week4 ,thursday4 ---- ,white ,asparagus ,soup4 ,stuffed ,fillet of ,veal with ,bacon4 ,scooped ,potatoes4 ,tomato ,salad4 ,hominy ,pudding4 ---- ,cocoanut ,puddings4 ---- ,,white ,,asparagus ,,soup4 #c lbs4 knuckle of veal4 #a slice of corned ham4 #c bunches of well-bleached asparagus1 cut into short pieces4 #d quarts of water4 #a cup of milk4 #a tablespoonful of corn-starch4 ,pepper1 salt1 chopped parsley1 and dice of fried bread4 ,crack the bones to splinters and chop the meat4 ,put on with all the asparagus stalks and one-half of the heads4 ,cover with the water and cook gently1 covered1 three hours4 ,strain2 cool to let the grease rise2 skim and return to the pot with the seasoning and reserved heads of asparagus4 ,boil slowly for twenty minutes longer4 ,heat the milk separately1 salt and pepper1 and stir in the corn-starch1 boiling one minute to thicken it4 ,pour into the tureen upon the dice of fried bread2 stir into this the boiling soup1 and send to table4 ,,stuffed ,,fillet ,,of ,,veal ,,with ,,bacon4 ,take out the bone from the meat1 and pin into a round with skewers4 ,bind securely with soft tapes4 ,fill the cavity left by the bone with a force-meat of crumbs1 chopped pork2 thyme1 and parsley1 seasoned with pepper1 salt1 nutmeg1 and a pinch of lemon-peel4 ,cover the top of the fillet with thin slices of cold1 cooked1 fat bacon or salt pork1 tying them in place with twines crossing the meat in all directions4 ,put into a pot with two cups of boiling water1 and cook slowly and steadily two hours4 ,then take from the pot and put into a dripping-pan4 ,undo the strings and tapes4 ,brush the meat all over with raw egg1 sift rolled cracker thickly over it1 and set in the oven for half an hour1 basting often with gravy from the pot4 ,when it is well browned1 lay upon a hot dish with the pork about it4 ,strain and thicken the gravy1 and serve in a boat4 ,if your fillet be large1 cook twice as long in the pot4 ,the time given above is for one weighing five pounds4 ,,scooped ,,potatoes4 ,pare and cut round with a potato-gouge--a neat little instrument that costs but a trifle4 ,the waste bits can be boiled1 mashed1 and set by for to-morrow's uses4 ,boil the scooped pellets in hot1 salted water twenty minutes2 throw this off and put in a cup of cold milk4 ,simmer gently until the potatoes are tender2 stir in a good lump of butter rolled in flour1 and when this is melted1 a little minced parsley1 with pepper and salt4 ,stew three minutes1 and pour into a deep dish4 ,,tomato ,,salad4 ,pare with a keen knife2 arrange upon a glass dish and cover with a dressing like that made on ,tuesday for lettuce1 but adding the beaten yolks of two raw eggs1 whipped in the last thing4 ,,hominy ,,pudding4 #a cupful cold1 boiled1 small-grained hominy4 #b cups of milk4 #a heaping tablespoonful of melted butter4 #c eggs4 #a tablespoonful of sugar4 ,a little salt4 ,rub the hominy very smooth with the butter2 then the yolks1 beaten up with the sugar4 ,beat well before thinning with the salted milk4 ,lastly1 add the frothed whites4 ,bake in a greased pudding-dish until nicely browned4 ,,cocoanut ,,puddings4 #a lb4 of cocoanut1 grated4 lb4 of powdered sugar4 #a quart rich milk4 #e beaten eggs4 #a teaspoonful nutmeg4 #b teaspoonfuls of vanilla4 ,scald the milk and pour1 gradually1 upon the beaten eggs4 ,do not return to the fire1 but1 when nearly cold1 season1 add the cocoanut2 stir up well2 pour into buttered cups1 and bake by setting in a pan of boiling water1 and stirring again as the custard begins to heat1 that the cocoanut may not settle to the bottom4 ,bake until well 8set10 and slightly browned4 ,eat cold4 ,first ,week4 ,friday4 ---- ,clam ,chowder4 ,baked ,pickerel4 ,veal ,scallop4 ,mashed ,potatoes1 ,browned4 ,green ,peas4 ---- ,strawberry ,shortcake4 ,tea4 ---- ,,clam ,,chowder4 #ajj clams4 #a sliced onion4 #ab butter or other small crackers1 that can be split4 #ab tomatoes1 peeled and chopped4 #a tablespoonful minced parsley and half the quantity of mixed thyme1 summer savory and sweet marjoram4 ,a large pinch of mace and the same of cayenne pepper4 #a cup of milk--hot--for soaking the crackers1 and butter for spreading them4 #c tablespoonfuls butter for chowder4 ,salt4 ,put a layer of clams in the bottom of a soup-pot1 next one of sliced tomatoes and onion4 ,sprinkle with seasoning1 and drop bits of butter upon them4 ,more clams1 more tomato1 etc41 until all are in4 ,pour on the liquor--there should be at least three pints--cover1 heat slowly for half an hour1 then boil quite briskly for twenty minutes4 ,meanwhile1 soak the split crackers--covered--in the boiling milk4 ,when soft all through1 butter thickly1 and keep warm over boiling water until the soup is ready4 ,then line a hot tureen with them1 and pour in the chowder4 ,pass sliced lemon with it4 ,,baked ,,pickerel4 ,select a couple of large1 fresh fish2 score the back-bones with a sharp knife1 and lay them in a baking-pan4 ,pour a cupful of boiling water over them1 cover1 and bake slowly1 basting with butter and water1 at least six times4 ,the fish should be tender1 yet firm when done4 ,transfer them carefully to a hot-water dish4 ,have ready a cupful of rich1 drawn butter2 strain the gravy from the dripping-pan into it1 with a little minced parsley4 ,heat almost to a boil and pour over the fish4 ,there is no better way of cooking large pickerel than this4 ,,veal ,,scallop4 ,chop the remains of your fillet fine1 and season with pepper and salt4 ,put a layer of dry crumbs in a buttered bake-dish2 stick bits of butter over it2 cover with the meat and wet this with gravy and warm milk4 ,repeat this order of strata until your dish is full1 covering deep with crumbs4 ,fit a tin cover on the top and bake half an hour2 remove the lid and brown nicely4 ,serve in the bake-dish4 ,,mashed ,,potatoes--,,browned4 ,mash soft with milk and butter2 whip up to a cream2 season1 and make into a four-sided pyramid upon a greased pie-dish4 ,brown in a good oven and slip to a warm dish4 ,pass with the fish4 ,,green ,,peas4 ,please see receipt given on ,sunday of this week4 ,,strawberry ,,shortcake4 ,please see receipt given on ,friday of ,fourth ,week in ,may4 ,the strawberry season is so short that you can hardly give this popular dessert often enough to weary your family while the scarlet1 flavorous beauties last4 ,,tea1 ,hot and strong1 will be the better for a little cream borrowed from the supply meant for your shortcake4 ,first ,week4 ,saturday4 ---- ,marlowe ,soup4 ,beefs ,tongue 7,langue du ,buf74 ,squeezed ,potatoes4 ,french ,beans1 ,sauts4 ,young ,beets4 ---- ,cherry ,pie4 ---- ,,marlowe ,,soup4 #b lbs4 of lean veal and the same of lean beef4 #a lb4 of lean ham4 #b onions4 #a carrot4 #a turnip4 of a head of cabbage1 chopped and parboiled4 ,bunch of sweet herbs4 #f tomatoes1 peeled and sliced4 cup of rice4 ,pepper and salt4 #e quarts of cold water4 ,cut up meat and vegetables fine1 and put with the water into the soup-kettle4 ,cook slowly four hours4 ,strain the soup1 rubbing the vegetables through the colander4 ,divide the liquor into two parts4 ,put with the meat--all highly seasoned--into a stoneware vessel and set by in the refrigerator4 ,let the other portion cool2 take off the fat2 season2 put over the fire2 boil and skim for a few minutes1 and put in the rice4 ,simmer very gently half an hour1 or until the rice is very soft4 ,,beef',s ,,tongue--7,,langue ,,du ,b,,uf74 ,wash a large1 perfectly fresh tongue in three waters4 ,then cover well with boiling water1 a little salt--plenty of it--and cook about twelve minutes to the pound4 ,strip off the skin2 dish1 when you have trimmed away the root1 and pour over it the following sauce3 ,strain a cup of the liquor in which the tongue was boiled2 set over the fire1 and stir in two tablespoonfuls of butter cut up in flour1 pepper to taste2 the juice of a lemon1 and when this has thickened1 two small pickled cucumbers1 chopped4 ,this is a dish whose merits deserve to be better known4 7,save the liquor47 ,,squeezed ,,potatoes4 ,put on in cold water1 and bring quickly to a boil4 ,when soft enough to be pierced by a fork1 turn off the water2 throw in a little salt1 and dry on the range4 ,tear off the skins quickly1 and as soon as each is bare1 envelop it in the corner of a dry1 hot towel and twist the same tightly around it for a second1 but not quite breaking it4 ,pile within a napkin-lined dish1 and send up hot4 ,,french ,,beans--,,saut,s4 ,top1 tail1 and 8string0 with care4 ,cut into short pieces4 ,cook in boiling water1 a little salt1 until tender--say thirty minutes1 if they are full-grown4 ,drain well2 return to the saucepan with two great spoonfuls of butter1 salt1 pepper1 and a teaspoonful of vinegar4 ,toss until very hot1 and turn into a hot1 deep dish4 ,,young ,,beets4 ,boil in hot1 salt water one hour4 ,when done1 rub off the skins2 split the beets lengthwise and lay upon a hot dish4 ,have ready a great spoonful of melted butter1 mixed with two of vinegar1 a little salt and pepper1 heated to boiling1 and pour over the beets4 ,be careful not to break the skin of raw beets1 or they will lose their color in the hot water while cooking4 ,,cherry ,,pie4 ,line your pie-dish with a good paste2 fill with a mixture of sour and sweet cherries2 sweeten plentifully2 cover with paste printed at the edge and slit in the middle1 and bake until nicely colored4 ,eat fresh1 but not warm1 with white sugar sifted over the top4 ,second ,week4 ,sunday4 ---- ,tomato and ,pea ,soup4 ,stewed ,lamb with ,mushroom ,sauce4 ,lima ,beans4 ,green ,peas4 ,stewed ,turnips4 ---- ,lemon ,blanc-,mange4 ,coffee and ,cake4 ---- ,,tomato ,,and ,,pea ,,soup4 ,take the fat from the liquor in which the tongue was boiled yesterday2 set it over the fire1 and1 when boiling1 put in the empty pods of two quarts of peas4 ,boil half an hour2 take from the fire and strain out the pods4 ,about half an hour before dinner1 take the fat from the 8stock0 set aside yesterday1 and pour off from the meat and sediment into the soup-pot4 ,while it is slowly heating1 put on the water in which the pods were boiled1 with the peas and two quarts of peeled and sliced tomatoes1 in another pot1 and bring more rapidly to the boil4 ,cook twenty-five minutes1 then stir in two lumps of white sugar1 two tablespoonfuls of butter1 rolled in flour1 pepper well1 boil up1 and rub through a colander into the main soup-kettle4 ,simmer all together three minutes1 and it is fit for use4 ,pour half into the tureen2 cool the rest and remand to the refrigerator4 ,,stewed ,,lamb ,,with ,,mushroom ,,sauce4 ,let your butcher take out the bones from the lower side of a shoulder of lamb1 leaving in the shank4 ,fill the cavity thus left with a good force-meat of crumbs1 chopped pork1 and sweet herbs1 and sew the meat edges together to hold it in4 ,if you have no gravy ready make a pint on ,saturday of the lamb trimmings and a few veal-bones1 with seasoning4 ,it need not be strong4 ,put the lamb into a broad pot1 with some thin slices of fat pork laid in the bottom2 pour in the gravy1 cover tightly1 and stew gently one hour4 ,turn the meat then1 and cook twenty minutes longer4 ,lay the lamb upon a hot dish1 and butter it all over4 ,cover1 and keep warm over hot water while you make the sauce4 ,have ready half a can of mushrooms1 boiled and chopped4 ,strain the gravy left in the pot1 add the mushrooms1 and stew five minutes2 thicken with browned flour2 boil up and pour over the lamb4 ,garnish with alternate slices of green pickle and boiled beets4 ,,lima ,,beans4 ,shell2 lay in cold water twenty minutes1 and cook in slightly salted boiling water about half an hour1 or until tender4 ,the time depends much upon age and size4 ,drain well2 pour into a deep dish2 pepper1 salt1 and butter4 ,,green ,,peas4 ,receipt given on ,sunday of ,first ,week in this month4 ,,stewed ,,turnips4 ,peel and slice young turnips4 ,boil fifteen minutes in hot1 salted water2 throw this off1 and add half a cup of milk and as much boiling fresh water4 ,when this heats1 stir in a generous lump of butter1 rolled in a teaspoonful of flour1 with pepper and salt to taste4 ,simmer ten minutes longer1 or until tender1 and pour into a deep dish4 ,eat very hot4 ,,lemon ,,blanc-,,mange4 #a large lemon1 or two small ones--all the juice and half the grated peel4 ,whisked whites of #d eggs4 #a package of gelatine soaked two hours in one cup of cold water4 #a pint and #a cup of boiling water4 #b cups of powdered sugar--even ones4 teaspoonful of nutmeg4 #a glass of good claret4 ,add to the soaked gelatine the lemon-juice and peel1 sugar and spice4 ,leave standing one hour4 ,then pour on the boiling water4 ,stir until clear1 add the wine1 and strain through double tarlatan4 ,while it is cooling1 whip the whites very stiff4 ,when the gelatine begins to coagulate around the edge of the dish1 whip it1 little by little1 into the frothed whites until it is stiff4 ,put into a wet mould1 and set upon the ice4 ,on ,sunday turn it out1 and pour a rich liqueur--that from brandied peaches is best--about the base4 ,preserved strawberries are also very nice with it if you have no liqueur4 ,,coffee ,,and ,,cake4 ,if you prefer1 you can give the cake with the blanc-mange1 and drink the coffee afterwards4 ,second ,week4 ,monday4 ---- 8,once-,again0 ,soup4 ,cold ,lamb4 ,cheese ,fondu4 ,raw ,tomatoes4 ,potatoes en ,robe de ,chambre4 ---- ,floating ,island4 ---- 8,,once-,,again0 ,,soup4 ,a good soup1 founded upon such stock as you made on ,saturday1 is better the third day than the first4 ,therefore1 take off the fat from the portion kept on the ice since yesterday's providential division1 and warm it slowly1 almost to a boil4 ,if you have time1 cut some fried bread into dice and put into the tureen before you pour in the soup4 ,,cold ,,lamb4 ,do not murder the well-cooked1 juicy innocent of yesterday by hashing and reheating4 ,a nice dish of cold lamb1 trimmed and garnished with cresses and cool1 white lettuce1 is goodly to the eyes--and taste--on a sultry ,june day4 ,,cheese ,,fondu4 #b cups milk1 with a pinch of soda stirred in4 #a cup very dry1 fine crumbs4 lb4 of dry cheese1 grated4 #d beaten eggs4 #a tablespoonful of melted butter4 ,pepper1 salt1 and a pinch of mace4 ,soak the crumbs in the milk2 beat in the eggs1 butter1 seasoning--lastly1 the cheese4 ,butter a pudding-dish2 put in the mixture2 strew the top with fine crumbs1 and bake1 covered1 half an hour2 then brown quickly4 ,eat soon1 as it will fall in cooling4 ,,raw ,,tomatoes4 ,see receipt for ,tuesday of first week in this month for dressing lettuce1 when you have peeled and sliced the tomatoes4 ,,potatoes ,,en ,,robe ,,de ,,chambre4 ,if you use ,bermuda potatoes1 cook in boiling water4 ,if you take old potatoes1 put on in cold and bring rapidly to a boil4 ,throw off the water when they are done1 set back on the range1 uncovered1 to dry out1 and send to table with the skins on4 ,,floating ,,island4 #a quart of milk4 #d beaten eggs4 #d heaping tablespoonfuls of sugar4 #b teaspoonfuls extract of bitter almond4 cup of currant jelly4 ,beat yolks and sugar light1 and pour on1 by degrees1 the boiling milk4 ,pour back into the farina-kettle1 and heat1 stirring constantly until it begins to thicken4 ,when cold1 flavor1 and pour into a glass dish4 ,pile with a mringue of the whites beaten up with half a cup of currant jelly4 ,ornament with dots of jelly4 ,second ,week4 ,tuesday4 ---- ,a ,summer ,mlange ,soup4 ,rolled ,beef4 ,boiled ,onions4 ,stuffed ,tomatoes4 ,baked ,omelettes aux ,fines ,herbes4 ---- ,strawberries and ,cream4 ,orange ,cake4 ---- ,a ,,summer ,m,,lange ,,soup4 #b lbs4 lean beef1 chopped fine4 #a quart green peas4 #a quart tomatoes1 peeled and sliced4 #a cucumber1 sliced thin4 #a sliced onion4 #a pint of small string-beans1 cut into pieces4 #c great spoonfuls of butter1 rolled in flour4 ,pepper and salt4 #d quarts of cold water4 ,put on the meat in the water1 and cook1 slowly1 three hours1 to extract every particle of nourishment from the beef4 ,peel and slice the vegetables1 and lay all1 except the tomatoes1 in cold water for half an hour4 ,at the end of the three hours1 strain the soup2 return to the pot and put in all the vegetables with salt and pepper4 ,stew for one hour1 covered2 stir in the butter and simmer half an hour longer before turning it out4 ,,rolled ,,beef4 ,make your butcher take all the bones out of a rib-roast4 7,keep them for to-morrow's soup47 ,make him also roll the meat into a round1 and skewer it securely4 ,wash it all over with vinegar1 then rub with hot butter mixed with minced onion and pepper1 working this well between the folds of meat4 ,put into the dripping-pan1 pour a cup of gravy from the boiling soup--before the vegetables are added--about the base1 and a few spoonfuls of butter and water upon the top4 ,roast twelve minutes to the pound1 basting freely and often4 ,towards the last1 dredge with flour1 and rub over with butter to make a brown froth4 ,pour off the fat from the gravy1 strain what is left2 add1 if needed1 a little boiling water2 thicken with browned flour1 and serve in a boat4 ,,boiled ,,onions4 ,top and tail2 skin and cook fifteen minutes in boiling fresh water4 ,throw this off1 add more from the boiling tea-kettle2 salt slightly1 and boil until tender all through4 ,drain1 butter well1 and pepper and salt4 ,,stuffed ,,tomatoes4 ,select large1 smooth tomatoes2 cut a piece from the top of each1 and scoop out seeds and pulp4 ,chop fine what you have removed2 season with butter1 pepper1 salt and sugar2 add one-third as much bread-crumbs2 work all well together1 and fill the skins with the mixture4 ,replace the tops2 put the rest of the stuffing between the tomatoes when you have set them close together in a bake-dish4 ,bake1 covered1 half an hour1 in a moderate oven2 then uncover and cook ten minutes longer1 or until browned and soft4 ,,baked ,,omelette ,,aux ,,fines ,,herbes4 ,make this a course between soup and meat1 passing bread and butter with it4 #f eggs4 #a cup of boiling milk4 #a teaspoonful of corn-starch1 wet with cold milk4 #a tablespoonful chopped parsley1 thyme1 and sweet marjoram1 mixed4 ,pepper and salt4 ,butter for the dish4 ,beat the yolks light1 and pour upon them the hot milk4 ,stir in the corn-starch1 season1 whip in the frothed whites1 lastly1 the herbs4 ,have ready a nice pudding-dish1 well buttered4 ,set in the oven until hot2 butter again1 and pour in the omelette4 ,bake about twelve minutes1 or until 8set0 in the middle1 but not longer1 or it will be a leathery puff4 ,it should be very light4 ,send up--instantly4 ,,strawberries ,,and ,,cream4 ,,orange ,,cake4 ,serve as directed on ,monday of last week4 ,the orange cake1 if made on ,friday or ,saturday1 will have kept perfectly well1 if the cake-box--a tight one--containing it has been set in the refrigerator4 ,for directions for making it please consult 8,,breakfast1 ,,luncheon ,,and ,,tea10 page #cah4 ,second ,week4 ,wednesday4 ---- ,broiled ,bones ,soup4 ,boiled ,chickens4 ,rice ,croquettes4 ,asparagus upon ,toast4 ,potato and ,beet ,salad4 ---- ,raspberry ,shortcake1 ,hot4 ---- ,,broiled ,,bones ,,soup4 #c lbs4 of beef bones1 not scraped too clean4 #b lbs4 of veal1 ditto4 lb4 salt pork1 fat1 for frying4 #b onions1 sliced4 ,bunch of sweet herbs4 cup of granulated tapioca4 #c quarts of water4 ,pepper and salt4 #a tablespoonful walnut catsup4 ,crack the bones well1 and lay upon a gridiron above the coals until they are hot1 and the bits of meat adhering to them are frizzled4 ,meanwhile1 fry the pork and onions together in a frying-pan until the latter are a fine brown4 ,strain out the pork and onions2 put back the fat into the pan and fry the bones five minutes4 ,lay the onions in the soup-pot with the chopped herbs1 then the bones4 ,cover with the water and boil slowly three hours4 ,strain2 cool1 and take off the fat4 ,set over the fire2 season1 boil once to throw up the scum2 skim1 and put in the tapioca1 which should have soaked two hours in a little cold water4 ,simmer until the tapioca is clear2 put in the catsup1 and serve4 ,,boiled ,,chickens4 ,clean1 wash1 and stuff as for roasting4 ,sew each up in thin muslin1 or tarlatan1 fitted closely to the shape1 and put on in plenty of boiling water1 a little salt4 ,boil twelve minutes to the pound 7taking the heavier chicken as the standard7 if they are tender4 ,if doubtful1 take a longer time1 and cook more slowly4 ,when done1 lay upon a heated dish1 and pour over them a cupful of drawn butter1 made from the pot liquor1 thickened with butter rolled in flour1 and with an egg beaten up in it with a little chopped parsley4 ,see 8,drawn ,butter1 ,no4 #c10 in 8,general ,receipts10 page #ahd4 ,,rice ,,croquettes4 ,boil a cup of rice soft in weak broth1 made from a cupful of the chicken pot-liquor1 mixed with boiling water and salted4 ,drain1 and stir in a couple of beaten eggs2 a teaspoonful of butter1 a mere dust of flour1 pepper1 and a pinch of grated lemon-peel4 ,stir up in a saucepan until thick and hot1 and spread out to cool4 ,when cold1 flour your hands2 make the paste into long balls2 roll each in raw egg1 then in cracker-dust1 and fry carefully to a yellow-brown4 ,,asparagus ,,upon ,,toast4 ,tie the bunch of asparagus up with soft string1 when you have cut away the wood1 and cook about twenty-five minutes in salted boiling water4 ,have ready some slices of crustless toast2 dip each in the asparagus-liquor2 butter well while hot and lay upon a heated dish4 ,drain the asparagus1 and arrange upon the toast4 ,pepper1 salt1 and butter generously4 ,,potato ,,and ,,beet ,,salad4 ,slice a cupful of cold boiled potatoes4 ,chop a red beet1 also boiled1 but lukewarm1 and pour over it four tablespoonfuls of vinegar4 ,let it stand while you rub together a teaspoonful of salt1 half as much each of pepper1 sugar and made mustard1 with a full tablespoonful of oil1 and a very little green pickle1 minced fine4 ,when this is ready1 take out a tablespoonful of chopped beet1 and strew among the sliced potatoes4 ,put them into a salad-bowl4 ,squeeze beets and vinegar through muslin into oil1 etc4 ,beat up well1 and pour over the cold potatoes4 ,,raspberry ,,shortcake--,,hot4 #a quart of flour4 #b tablespoonfuls of lard1 and the same of butter1 chopped up in the salted flour4 #b cups 8loppered0 milk1 or of buttermilk4 ,yolks of #b eggs1 well beaten4 #a teaspoonful of soda1 sifted three times through the flour4 #a teaspoonful of salt4 #a quart 8black caps0 or wild raspberries4 ,make these ingredients into a soft paste4 ,roll lightly into two sheets--that intended for the upper crust half an inch thick1 the lower1 less4 ,lay the bottom crust in a greased square pan4 ,strew thickly with the berries1 sprinkle with sugar1 and cover with the upper crust4 ,bake about twenty-five minutes1 until browned1 but not dry4 ,cut in squares1 and send1 piled upon a flat dish1 to table4 ,split and eat with butter and sugar4 ,it is good4 ,second ,week4 ,thursday4 ---- ,chicken ,panada ,soup4 ,larded ,mutton ,chops4 ,green ,pea ,cakes4 ,stewed ,tomatoes4 ,string-,beans4 ---- ,strawberry ,trifle4 ---- ,,chicken ,,panada ,,soup4 ,the liquor in which your chickens were boiled yesterday4 #a large cup of minced cold chicken1 very fine4 cup fine crumbs4 #b beaten eggs stirred into a cup of boiling milk4 ,pepper1 salt1 and a pinch of mace4 #a tablespoonful of butter4 ,take the fat from the cold 8stock40 ,heat the latter to boiling and add the chicken1 minced as finely as it can be cut4 ,pepper and salt to taste1 and simmer one hour4 ,make ready your hot milk1 at the end of that time1 pour upon the beaten eggs2 stir over the fire two minutes and add the butter1 and when this is melted1 the crumbs4 ,take at once from the fire2 put into the tureen and pour in the soup through a colander1 rubbing into it all the meat that will pass the holes4 ,stir well1 and serve4 ,this soup is very nice4 ,,larded ,,mutton ,,chops4 ,trim off all the fat and skin1 and lard closely with strips of fat salt pork4 ,pepper1 and put into a hot frying-pan4 ,fry them in the lardoon fat as it flows out in heating1 and turn several times to cook both sides equally4 ,arrange upon a hot dish1 one overlapping the next4 ,,green ,,pea ,,cakes4 #b cups of green peas1 mashed while hot1 with butter1 pepper1 and salt4 #b beaten eggs4 #a cup of milk4 ,half a cupful 7a small cup7 of prepared flour4 ,when the peas are cold beat in the eggs1 milk1 and1 at last1 the flour4 ,the batter should not be thick4 ,fry as you would griddle-cakes4 ,,stewed ,,tomatoes4 ,pour boiling water over them to loosen the skins4 ,when peeled1 cut up small1 leaving out the unripe and hard parts4 ,put over the fire with pepper1 salt1 and sugar to taste2 at the end of twenty minutes' stewing add a good piece of butter1 and simmer ten minutes more4 ,,string-,,beans4 ,cut off the stem and blossom ends2 8string0 with a sharp knife4 ,cut into short pieces and cook tender in boiling salted water4 ,drain1 pepper1 salt1 and butter4 ,,strawberry ,,trifle4 #a quart of milk4 #e eggs1 whites and yolks beaten separately4 #a stale sponge-cake4 #a cup of sugar4 #a cup of sweet cream4 ,ripe strawberries4 ,heat the milk2 beat in yolks and sugar4 ,cook and stir until the custard begins to thicken4 ,slice your cake1 and put a layer in a glass dish4 ,wet with the cream2 cover with fresh1 ripe berries1 sprinkled with sugar1 then more cake1 cream1 and berries1 until the dish is three-quarters full4 ,pour the custard1 gradually1 over all4 ,beat the whites stiff with a little sugar and strawberry-juice1 and heap roundly on the top4 ,lay rows of bright berries upon the mringue4 ,second ,week4 ,friday4 ---- ,pure of ,potatoes4 ,salmon ,scallops4 ,fricassee of ,sweetbreads4 ,raw ,tomatoes4 ,roasted ,potatoes4 ---- ,baked ,cherry ,dumplings4 ---- ,,pur,e ,,of ,,potatoes4 #h large potatoes1 peeled1 boiled1 and rubbed through a colander4 #b quarts of boiling water4 #a cup of hot milk4 #c tablespoonfuls of butter1 rubbed in flour4 #a tablespoonful of minced parsley1 with salt and pepper4 ,pour the water upon the potato1 season with pepper and salt1 and boil gently one hour1 taking care that it does not burn4 ,then stir in the butter1 and when this is melted1 the hot milk4 ,let it begin to boil1 and pour out4 ,,salmon ,,scallops4 #a lbs4 of cold salmon1 left from steaks1 or a can of preserved salmon4 #b beaten eggs4 cup good drawn butter4 cup bread-crumbs4 ,pepper1 salt1 and minced parsley4 ,chop the fish fine2 rub the butter and seasoning into it1 and stir into the hot1 drawn butter4 ,butter scallop-shells1 or pat-pans1 fill with the mixture1 and strew it with fine crumbs4 ,bake a few minutes in a quick oven to brown them lightly4 ,serve in the shells4 ,,fricassee ,,of ,,sweetbreads4 #c fine sweetbreads4 #b eggs4 #d tablespoonfuls of cream4 #a great spoonful of butter4 #a teaspoonful of chopped parsley4 ,a pinch of nutmeg4 #a cup of gravy--a cup of yesterday's soup1 strained1 will do4 ,pepper and salt to taste4 ,wash the sweetbreads2 boil five minutes2 then lay in ice-cold water4 ,slice and cover them with the gravy1 and stew three-quarters of an hour4 ,heat the cream--or milk--in another saucepan1 putting in a pinch of soda4 ,pour upon the eggs1 and returning these to the fire1 cook one minute4 ,stir in the butter and the parsley4 ,take both saucepans from the fire and empty one into the other4 ,stir all together well1 and pour into a hot deep dish4 ,,raw ,,tomatoes4 ,see receipt for last ,monday4 ,,roasted ,,potatoes4 ,wash fair-sized potatoes and bake on the oven floor until soft to the grasp of thumb and forefinger4 ,wipe and send to table wrapped in a napkin4 ,,baked ,,cherry ,,dumplings4 #a quart prepared flour4 #b heaping tablespoonfuls of lard4 #b cups fresh milk4 ,a little salt4 #b cups of stoned cherries4 cupful of sugar4 ,rub the lard into the salted flour1 wet up with the milk2 roll into a sheet a quarter of an inch thick2 and cut into squares about four inches across4 ,put two great spoonfuls of cherries in the centre of each2 sugar them2 turn up the edges of the paste and pinch them together4 ,lay the joined edges downward1 upon a floured baking-pan1 and bake half an hour or until browned4 ,eat hot with a good sauce4 ,second ,week4 ,saturday4 ---- ,ox-head ,soup4 ,corned ,beef4 ,mashed ,turnips4 ,green ,peas4 ,mashed ,potatoes4 ---- ,raspberries and ,my ,lady's ,cake4 ---- ,,ox-,,head ,,soup4 #a well cleaned ox-head4 #b turnips4 #a carrot4 #b onions4 ,bunch of sweet herbs4 ,salt and pepper4 #a teaspoonful mixed allspice and mace4 #f quarts cold water4 ,wash the head in three waters2 break the bones with a few smart blows of a hammer4 ,put it on in the cold water2 bring to a slow boil and skim well4 ,then add the sliced vegetables1 and stew gently three hours4 ,the liquor should be reduced to four quarts4 ,take out the head and set in the open air to cool4 ,strain the liquor1 rubbing the vegetables to a pulp4 ,return half of it to the fire--season and skim as it boils1 for five minutes2 then add three-fourths of the meat from the head1 cut into dice4 ,simmer half an hour1 and serve4 ,put bones and the rest of the meat1 well seasoned1 into a jar2 season the reserved 8stock10 and pour it in1 and keep in the refrigerator until to-morrow4 ,,corned ,,beef4 ,boil in plenty of hot water1 fifteen minutes--at least--to the pound4 ,serve drawn butter 7made from the pot-liquor71 with chopped cucumber-pickle stirred in it1 in a sauce-boat4 ,save the liquor and set in a cool place4 ,,mashed ,,turnips4 ,boil tender in hot salted water4 ,drain1 mash and press1 and stir in butter1 salt and pepper4 ,,mashed ,,potatoes4 ,prepare as usual1 and serve without browning4 ,,green ,,peas4 ,see ,sunday of ,first ,week in this month4 ,,raspberries ,,and ,,my ,,lady',s ,,cake4 ,send around powdered sugar with the berries4 ,for directions for the cake-making1 ,i beg to refer to 8,,breakfast1 ,,luncheon ,,and ,,tea10 page #cbi4 ,third ,week4 ,sunday4 ---- ,rice and ,tapioca ,soup4 ,smothered ,chickens4 ,mashed ,squash4 ,string-,beans4 ,beets ,sauts4 ---- ,cream ,pudding4 ---- ,,rice ,,and ,,tapioca ,,soup4 ,take the fat from your stock2 pour it from the bones and meat1 and heat slowly4 ,have ready a cup of boiled rice--hot--and half a cup of granulated tapioca1 which has been soaked two hours in a little cold water4 ,when the soup boils1 put them in1 and simmer gently half an hour4 ,should it be too thick1 add a little boiling water4 ,,smothered ,,chicken4 ,clean and split a pair of young chickens down the back as for broiling4 ,lay them in a dripping-pan2 dash a cup of boiling water1 in which have been stirred two tablespoonfuls of butter1 over them1 and1 covering with another pan1 cook until tender1 and of an equal yellow-brownish tint all over4 ,lift the pan1 now and then1 to baste freely--four times with the gravy--twice1 toward the last1 with melted butter4 ,lay the chickens in a hot-water dish2 add pepper1 salt1 a chopped boiled egg1 finely minced1 and a little minced parsley1 with browned flour1 to the gravy4 ,boil up1 and pour half over the chicken1 the rest into a gravy-boat4 ,,mashed ,,squash4 ,peel1 seed1 and slice fresh summer squashes4 ,lay in cold water ten minutes2 put into boiling water1 a little salt1 and cook tender4 ,twenty minutes will suffice if the squash be young4 ,mash in a colander1 pressing out all the water2 heap in a deep dish1 seasoning with pepper1 salt and butter4 ,serve hot4 ,,string-,,beans4 ,see ,thursday of ,second ,week in this month4 ,,beets ,,saut,s4 ,boil young sweet beets until nearly done--say forty-five minutes4 ,skin and slice them4 ,have ready in a saucepan two tablespoonfuls of melted butter1 one tablespoonful of vinegar1 a small onion minced1 salt and pepper4 ,when this begins to simmer1 put in the beets1 and cook ten minutes1 shaking the saucepan frequently1 to prevent scorching4 ,put the beets into a root-dish1 and pour the dressing upon them4 ,,cream ,,pudding4 #a quart of milk4 #a cup of hot boiled rice well cooked1 but not broken4 #a cupful of sugar4 #a heaping tablespoonful of corn-starch4 #e eggs4 teaspoonful of cinnamon and the same of grated lemon peel4 ,heat the milk1 stir in the corn-starch wet up with cold milk2 then the beaten yolks and sugar4 ,add to these the heaping cup of boiled rice4 ,stir until it begins to thicken1 add the seasoning1 and pour into a buttered bake-dish4 ,bake until well 8set02 spread with a mringue of the whites and a little sugar1 made very stiff4 ,when this has colored lightly1 take from the oven4 ,make on ,saturday1 and set on ice until ,sunday4 ,the colder it is1 the better4 ,third ,week4 ,monday4 ---- ,green ,pea ,soup4 ,beef ,miroton4 ,asparagus ,omelette4 ,tomato ,salad4 ,green ,peas4 ---- ,mountain ,custard1 or 8,junket40 ,tea and ,fancy ,biscuits4 ---- ,,green ,,pea ,,soup4 ,take the fat from the top of the corned-beef liquor2 add the beef-bones and any others you may have4 ,boil gently one hour1 skimming often4 ,strain1 and put in two quarts of green peas1 a minced onion1 and a bunch of sweet herbs4 ,cook forty-five minutes and rub to a pulp through a colander4 ,add pepper1 heat to a boil and pour upon dice of fried bread laid in the tureen4 ,,beef ,,miroton4 ,mince the remains of your corned beef2 season with pepper1 salt1 a little chopped pickle1 two boiled eggs chopped fine2 wet with whatever gravy you may have1 and put into a greased pudding-dish4 ,cover with mashed potatoes1 made very soft with milk and butter1 sift bread-crumbs over all1 and bake1 covered1 half an hour1 then brown4 ,this is a nice way of warming over cold meat4 ,,asparagus ,,omelette4 #f eggs beaten very light4 #a bunch of asparagus1 the green tops only4 7,the stalks will be an improvement to your soup47 #b tablespoonfuls of milk4 ,beat whites and yolks together1 add the milk1 then the boiled asparagus heads1 cold and chopped fine4 ,have ready a frying-pan with a tablespoonful of butter in it1 hot1 but not frying4 ,pour in the mixture2 shake well from the bottom as it forms1 loosen from the pan with 8spatula0 or cake-turner2 fold over in the middle1 and turn the pan upside down upon a hot dish4 ,,tomato ,,salad4 ,peel and slice your tomatoes1 put into a salad-dish1 and pour over them a dressing prepared as follows3 #c yolks of hard-boiled eggs1 pounded4 #a beaten raw egg4 #a teaspoonful of salt4 ,a pinch of cayenne4 #a teaspoonful white sugar4 #b tablespoonfuls of salad oil4 #a teaspoonful of made mustard4 teacupful of vinegar4 ,rub yolks1 mustard1 pepper1 salt1 sugar and oil to a paste4 ,beat in the raw egg with your whisk1 finally1 the oil1 a little at a time4 ,stir a great lump of ice into the dressing1 whirling rapidly for half a minute4 ,take it out and pour the mixture over the salad4 ,,green ,,peas4 ,for ,green ,peas ,receipt1 see ,sunday of ,first ,week in this month4 ,,mountain ,,custard1 ,,or 8,,junket40 #b quarts of milk4 #b tablespoonfuls of sugar4 ,vanilla1 or other essence4 #b teaspoonfuls of liquid rennet--to be had at most of the grocers and all the druggists4 ,pour the milk1 slightly warmed1 into a glass bowl2 sweeten1 flavor1 and stir in the rennet4 ,set in a rather warm place until it is firm1 like 8loppered0 milk or blanc-mange2 then put on ice4 ,if at the end of an hour it remains liquid1 put in more rennet4 ,do not let it stand until the whey separates from the curd4 ,two hours in warm weather should be enough4 ,eat with cream and sugar4 ,,tea ,,and ,,fancy ,,biscuits4 ,peek ,freans1 ,mackenzie ,mackenzie1 and ,huntley ,palmer make the best fancy biscuits that come to the ,american market4 ,third ,week4 ,tuesday4 ---- ,vermicelli ,soup4 ,beefsteak4 ,young ,onions4 ,potato ,puffs4 ,spinach4 ---- ,strawberries and ,cream4 ,mother's ,cup-,cake4 ---- ,,vermicelli ,,soup4 #f lbs4 of beef-shin1 meat chopped and bones cracked4 #b onions4 #b carrots4 #b turnips4 #f large tomatoes4 ,bunch of herbs4 ,pepper1 salt1 and #a tablespoonful mushroom catsup4 lb4 vermicelli1 broken small4 #f quarts of water4 ,put meat1 bones1 and sliced vegetables and herbs on in the water early in the day1 and stew gently five hours4 ,strain and season4 ,set aside two quarts of stock1 with the bones and meat1 highly seasoned1 until to-morrow1 keeping upon the ice4 ,boil and skim the rest2 add the vermicelli2 simmer fifteen minutes1 and pour out4 ,put in the catsup after the soup goes into the tureen4 ,,beefsteak4 ,flatten with the broad side of a hatchet1 and broil quickly about ten minutes over a clear1 hot fire4 ,lay between two hot dishes1 with salt1 pepper1 and a great lump of butter upon it to draw the juices to the surface1 for five minutes before serving4 ,,young ,,onions4 ,cut off stems and tops1 skin and cook them in plenty of boiling water for fifteen minutes4 ,have ready another saucepan with a large spoonful of butter melted in it1 but not hissing hot4 ,put in the onions1 with a little chopped parsley1 and let them warm slowly ten minutes4 ,then add a cup of milk in which have been stirred salt1 pepper1 and half a teaspoonful of corn-starch4 ,simmer all for three minutes1 stirring several times1 and pour out4 ,,spinach4 ,boil in hot1 salted water twenty minutes4 ,drain well1 and chop fine4 ,put into a saucepan with a good spoonful of butter1 a little sugar1 salt and pepper1 a dust of nutmeg1 and a few teaspoonfuls of milk1 and beat until all resolve themselves into a smooth1 soft paste4 ,,potato ,,puffs4 ,mash and whip the potatoes very light with milk1 butter1 salt and pepper2 lastly1 the frothed white of an egg4 ,pile irregularly within a bake-dish1 and set in the oven until light and delicately browned4 ,glaze with butter before taking it from the oven4 ,,strawberries ,,and ,,cream4 ,cap1 but do not wash the berries4 ,never put berries that need washing upon the table as an uncooked dessert4 ,pile in a glass bowl1 and pass sugar and cream with them4 ,,mother',s ,,cup-,,cake4 ,please see 8,,breakfast1 ,,luncheon ,,and ,,tea10 page #cbb4 ,third ,week4 ,wednesday4 ---- ,julienne ,soup4 ,lamb ,cutlets4 ,pure of ,green ,peas4 ,potato ,strips4 ,lettuce4 ---- ,ristori ,puffs4 ---- ,,julienne ,,soup4 ,pare and cut into small dice1 #b carrots4 #a turnip4 #a cup small string-beans4 #f tomatoes4 #a onion4 of a cabbage-heart4 ,cook ten minutes in salted boiling water1 leaving out the tomatoes4 ,drain away the water1 and spread the vegetables upon a dish to cool1 while you take the fat from your cold soup-stock2 strain the latter from the bones and meat1 and heat to a gentle boil4 ,continue this for five minutes1 skimming well2 put in the parboiled vegetables1 the tomatoes1 and a pint of green peas1 and stew steadily1 but not fast1 for half an hour4 ,pour out all together4 ,,lamb ,,cutlets4 ,trim carefully1 lay in a little warmed butter for an hour1 turning several times4 ,then broil upon a greased gridiron1 taking care they do not drip4 ,butter1 pepper1 and salt each1 and lay them in a circle about the peas pure4 ,,pur,e ,,of ,,green ,,peas4 ,boil three pints of green peas until soft4 ,rub them1 while hot1 through a fine colander4 ,work in a tablespoonful of butter1 cut up in flour2 pepper and salt to taste2 add three teaspoonfuls of milk1 and stir in a saucepan until very hot and smooth4 ,put in the centre of a hot1 flat dish1 with the cutlets about it1 and help out both at the same time4 ,,potato ,,strips4 ,pare large potatoes3 cut into long strips2 lay in ice-cold water one hour2 dry between two towels and fry in salted dripping to a light brown4 ,drain well1 and dish upon a folded napkin4 ,,lettuce4 ,pull out and tear apart the white hearts1 and heap within a salad-bowl4 ,rub together #b tablespoonfuls of salad oil4 #a teaspoonful1 each1 of sugar and salt4 ,half as much made mustard and pepper1 and whip in--a few drops a time--#d tablespoonfuls of vinegar4 ,pour over the salad4 ,,ristori ,,puffs4 #e eggs4 ,the weight of the eggs in flour4 ,half their weight in sugar4 ,one-quarter their weight in butter4 ,juice of one lemon and half the grated peel4 ,soda4 ,use prepared flour always in this receipt4 ,cream butter and sugar1 and beat in the yolks4 ,add the lemon2 a pinch of soda1 dissolved in a teaspoonful of hot water1 then the beaten whites1 alternately with the flour4 ,bake in muffin rings in a quick oven4 ,eat hot1 with jelly sauce4 ,third ,week4 ,thursday4 ---- ,jelly ,soup4 ,stewed ,sheep's ,tongues4 ,potatoes la ,louise4 ,spinach4 ,lima ,beans4 ---- ,raspberry ,shortcake with ,cream4 ---- ,,jelly ,,soup4 #d calf's feet1 well cleaned4 #b lbs4 of lean veal1 cut from the knuckles4 #a onion stuck with three cloves4 ,teaspoonful of celery essence4 ,bunch of sweet herbs4 #a blade of mace4 ,juice of half a lemon4 ,pepper and salt4 #e quarts of cold water4 cup of ,german sago4 ,boil the feet1 onion1 herbs1 and the veal1 cut into strips1 in the water for four hours1 diminishing the liquid to three quarts4 ,strain1 and cool4 ,put two of the feet and the veal back into one quart of the broth2 season1 and set by on the ice4 ,take the fat from the rest2 put the liquor1 seasoned1 over the fire1 boil gently and skim1 add the sago1 previously soaked two hours in a cup of cold water1 simmer tender1 and pour out4 ,you can1 if you like1 add a glass of pale sherry4 ,,stewed ,,sheep',s ,,tongues4 ,speak for six sheep's tongues several days before you want them1 unless you have access to a large market4 ,wash well in several waters4 ,boil in hot1 salted water half an hour1 to loosen the skins4 ,take these off and trim neatly4 ,put a cupful of your soup--before adding the tapioca--into a saucepan1 with a quarter-pound of sliced salt pork1 a teaspoonful of chopped onion1 pepper1 and a lump of white sugar4 ,lay in the tongues1 sliced lengthwise1 and stew half an hour4 ,lay the slices in rows1 overlapping one another1 upon a hot dish2 thicken the gravy with browned flour1 add the juice of a lemon1 boil once1 and pour upon the tongues4 ,,potatoes ,,la ,,louise4 ,mash the potatoes1 and whip with a fork to a light cream1 adding milk and butter1 salt and pepper4 ,heap upon a shallow pie-plate1 well greased1 and set in the oven until a white crust has gathered over it4 ,then1 wash the mound well with beaten egg4 ,set in a moderate oven long enough to harden this1 but not until the yellow changes to brown4 ,slip1 without breaking1 to another dish1 by the help of the spatula4 ,,spinach4 ,see receipt for ,tuesday of this week4 ,,lima ,,beans4 ,see receipt for ,sunday1 ,second ,week in this month4 ,,raspberry ,,shortcake ,,with ,,cream4 ,substitute white or red raspberries for strawberries in the receipt for shortcake1 given on ,friday of ,first ,week in this month4 ,third ,week4 ,friday4 ---- ,halibut ,chowder4 ,chicken ,pot-pie1 with ,dumplings4 ,sea-,kale4 ,baked ,tomatoes4 ,gherkin ,pickles4 ---- ,charlotte ,russe4 ---- ,,halibut ,,chowder4 #c lbs4 of halibut1 freed from bones1 and cut into strips two inches long4 #f parboiled potatoes1 sliced4 #b cups of milk4 #a good-sized onion1 sliced4 ,chopped parsley4 #c tablespoonfuls of butter1 rolled in flour1 with butter for #f ,boston crackers1 split4 ,enough boiling water to cover fish and potatoes4 ,pepper and salt4 ,put a layer of fish in the bottom of a pot2 season1 and sprinkle with parsley4 ,hide this with sliced potato4 ,more fish1 and yet more potatoes1 until all are in1 when cover with boiling water4 ,put on the lid1 and simmer half an hour after the boil recommences4 ,have ready the hot milk in another saucepan2 stir in the floured butter4 ,dip the crackers in boiling water1 butter and salt them1 and line the bottom of your tureen with them4 ,pour in the boiling milk2 then the fish and potatoes4 ,send around sliced lemon with it4 ,,chicken ,,pot-,,pie1 ,,with ,,dumplings4 ,clean and cut up the chicken as for fricassee4 ,put a good layer of salt pork in the bottom of a broad1 not too deep pot2 then a small onion1 sliced1 the chicken1 peppered1 and enough cold water to cover it well4 ,over this lay a thick sheet of good 8family0 pie-crust4 ,stew one hour and a half2 then brown the crust by putting a red-hot stove-cover on the top of the pot4 ,take off the crust with care1 and set by4 ,take out the chicken and arrange upon a hot-water dish4 ,if the gravy has boiled down too low1 add a little hot water4 ,drop in while the liquor is boiling hot1 squares or rounds of raw pie-paste2 cook ten minutes1 and lay upon the chicken4 ,stir into the gravy a large spoonful of butter rolled in flour2 boil up1 and pour upon the dumplings and chicken4 ,lay the crust on top4 ,,sea-,,kale4 ,boil fifteen minutes in hot1 salted water4 ,drain well1 and return to the fire1 with a spoonful of butter1 pepper1 salt1 and a little lemon-juice4 ,stir1 or toss1 five minutes1 and heap upon rounds of buttered toast in a hot dish4 ,,baked ,,tomatoes4 ,peel and slice large1 ripe tomatoes4 ,chop fine a little streaked salt pork1 or ham4 ,butter a pudding-dish1 and cover the bottom with slices of tomato4 ,season with pepper and sugar1 and strew with bread-crumbs4 ,then scatter chopped pork over it4 ,fill the dish in this order1 having crumbs at the top4 ,cover closely1 and bake half an hour1 or until the juice bubbles up at the sides4 ,brown nicely1 and serve in the dish4 ,,charlotte ,,russe4 ,a large sponge-cake4 #a pint of cream4 lb4 of sugar1 powdered4 ,whites of #b eggs4 ,line a tin mould with straight sides with slices of cake1 having the bottom in one piece1 if possible4 ,whip the cream in a syllabub-churn1 and1 with your egg-beater1 whisk into this1 gradually1 the frothed whites and the sugar1 flavoring to taste4 ,fill the cake-lined mould with this1 cover with more slices1 and set in ice for an hour or so4 ,pass a knife around the inside of the mould to loosen the cake1 and invert upon a plate4 ,sift powdered sugar over it4 ,third ,week4 ,saturday4 ---- ,cream ,soup4 ,boiled ,mutton4 ,hot ,slaw4 ,buttered ,potatoes4 ,mashed ,squash4 ---- ,cherry ,roley-,poley4 ---- ,,cream ,,soup4 ,if your jelly-soup stock has been kept upon the ice these two days1 it is as good now as on ,thursday4 ,take off the fat1 add a pint of boiling water to the soup1 and stew slowly for half an hour4 ,strain1 add more seasoning1 and skim for a few minutes until quite clear in boiling4 ,heat in another vessel a pint of milk2 stir in a tablespoonful of butter and the same of corn-starch wet up in cold milk1 with a little nutmeg4 ,pour this upon two beaten eggs1 cook one minute1 and put into the tureen4 ,add the boiling soup1 and stir all up well4 ,it will be wise to put a pinch of soda in the milk before boiling4 ,,boiled ,,mutton4 ,put on in plenty of boiling water1 salted1 and cook twelve minutes to the pound4 ,take out1 wipe carefully with a hot1 wet cloth2 butter all over1 and serve with a cup of drawn butter sent up in a sauce-boat4 ,season the pot-liquor1 and1 when cool1 put upon the ice4 ,,hot ,,slaw4 ,shred a small white cabbage4 ,boil for fifteen minutes in hot water1 salted4 ,throw this away1 and add four tablespoonfuls of vinegar1 the same quantity of your soup-stock1 with pepper and salt4 ,simmer in this ten minutes1 stirring often4 ,turn out into a deep dish2 pour over it half a cupful of drawn butter2 set in a pan of boiling water five or six minutes1 and serve4 ,,buttered ,,potatoes4 ,slice cold boiled potatoes lengthwise4 ,put into a saucepan a good lump of butler1 with pepper and salt4 ,add the potatoes as the butter melts1 and shake over the fire until they are very hot and covered with a sort of glaze1 but not browned4 ,,mashed ,,squash4 ,receipt given last ,sunday4 ,,cherry ,,roley-,,poley4 #a quart of flour--,hecker's prepared4 #a heaping tablespoonful of lard1 and the same of butter4 #a teaspoonful of salt4 #b cups of milk4 #b cups of stoned cherries4 #a cup of sugar4 ,make a soft paste of flour1 with the shortening chopped into it1 and the milk4 ,roll out1 a quarter of an inch thick1 into an oblong sheet4 ,cover this with cherries2 sprinkle with sugar1 and roll up closely upon the fruit4 ,in spreading the cherries1 leave a narrow margin on both sides of the sheet4 ,baste the roll up in a bag floured well on the inside1 and make a 8felled0 seam at the open end to keep out the water4 ,fit it exactly1 but not tightly1 to the shape of the pudding4 ,plunge into a pot of boiling water and keep it at a steady boil for one hour and a half4 ,dip the bag into cold water1 rip the stitches1 and turn out upon a hot dish4 ,eat with hard sauce4 ,fourth ,week4 ,sunday4 ---- ,mutton1 ,rice1 and ,tomato ,broth4 ,glazed ,ham4 ,green ,peas4 ,potatoes au ,gratin4 ,stewed ,lima ,beans4 ,tomato ,salad4 ---- ,spanish ,cream4 ,coffee and ,macaroons4 ---- ,,mutton1 ,,rice1 ,,and ,,tomato ,,broth4 ,take the fat from the surface of the liquor in which your mutton was boiled yesterday4 ,add to this broth the bones of the cold mutton well cracked1 and let them boil slowly one hour and a half4 ,strain and cool to throw up the fat2 remove this1 and put the soup over the fire with one quart of ripe tomatoes1 peeled and cut very fine1 and half a cup of raw rice4 ,stew forty minutes4 ,add a lump of sugar2 more pepper and salt1 if needed1 and a tablespoonful of corn-starch1 wet in cold water4 ,boil one minute1 and pour out4 ,,glazed ,,ham4 ,boil a ham on ,saturday1 allowing twenty minutes to the pound1 and let it get cold in the liquor4 ,set by then1 and1 early ,sunday morning1 skin it carefully1 and trim away the rusty edges4 ,brush all over with beaten egg1 and cover with a paste of rolled cracker wet up with milk1 seasoned with pepper1 and bound with beaten egg4 ,it should be a quarter of an inch thick4 ,set the ham in the oven until this is lightly browned4 ,serve cold and slice thin4 ,garnish with frilled paper about the shank4 ,,green ,,peas4 ,shell and lay in cold water fifteen minutes4 ,cook from twenty to twenty-five minutes in boiling salted water4 ,drain1 put into a deep dish with a good lump of butter2 pepper and salt to taste4 ,,potatoes ,,au ,,gratin4 ,mash with milk and butter1 and press firmly into a pretty mould wet with cold water4 ,turn out at once2 sift fine dry crumbs all over the mould of potato2 set in the oven five minutes to get it quite hot again1 and serve4 ,,stewed ,,lima ,,beans4 ,shell2 lay in cold water ten minutes4 ,boil tender in hot1 salted water4 ,drain this off1 and add a scant cup of hot milk2 a good spoonful of butter1 rolled in a very little flour1 with pepper and salt4 ,simmer three minutes and pour into a deep dish4 ,,tomato ,,salad4 ,peel with a keen knife1 and slice red1 ripe tomatoes4 ,make a dressing like that for lettuce on ,wednesday4 ,,spanish ,,cream4 box of ,coxe's ,gelatine4 #a quart of milk4 ,beaten yolks of #c eggs4 #a small cup of sugar4 #b teaspoonfuls flavoring extract--orange is very good in this cream4 ,a little soda4 ,soak the gelatine in the milk two hours4 ,stir in the soda1 and heat1 stirring often4 ,when scalding hot1 pour upon the beaten yolks and sugar1 and return to the farina-kettle4 ,boil one minute1 stirring ceaselessly4 ,strain through tarlatan1 and when cold1 flavor and put into a wet mould4 ,set on the ice until wanted1 and eat with cream and sugar4 ,make this1 of course1 on ,saturday4 ,,coffee ,,and ,,macaroons4 ,bring these on last of all4 ,fourth ,week4 ,monday4 ---- ,bisque of ,lobster4 ,a ,good 8,pick-up0 ,dish4 ,baked ,potato ,balls4 ,string-,beans4 ,lettuce4 ---- ,strawberries and ,cream4 ,wine ,cake4 ---- ,,bisque ,,of ,,lobster4 ,meat of one boiled lobster1 or a can of preserved lobster4 #a quart of milk4 #a quart of boiling water4 cup rolled cracker4 #d tablespoonfuls of butter4 ,pepper 7cayenne7 and salt4 ,pound the coral and other soft parts of the lobster to a paste1 and simmer five minutes in the boiling water2 then rub through a colander back into the water4 ,cut the rest of the lobster-meat into dice1 and put into a saucepan with the cracker-crumbs4 ,pour the red water over them1 and heat to a boil1 when add pepper1 salt1 and the butter4 ,simmer1 covered1 half an hour1 taking care it does not scorch4 ,heat the milk1 with a pinch of soda1 in another vessel1 and after the lobster is in the tureen1 pour this in1 boiling hot4 ,pass sliced lemon with it4 ,a ,,good 8,,pick-,,up0 ,,dish4 #b lbs4 of calf s liver1 boiled and cold4 #a lb4 cold cooked ham4 ,a cup of gravy1 saved from yesterday's soup1 and strained4 cup bread-crumbs4 #c eggs1 beaten light4 ,parsley4 ,a very little minced onion1 with pepper and a little salt4 ,chop liver and ham2 wet with the gravy2 mix in seasoning and crumbs1 and beat the eggs in4 ,put the mixture into a well-greased mould2 cover this and put into a dripping-pan full of boiling water4 ,cook thus one hour and a half1 keeping plenty of water in the pan1 and at a steady boil4 ,turn out upon a dish2 pour a cup of drawn butter over it1 and serve4 ,,baked ,,potato ,,balls4 ,rub cold mashed potato1 left from yesterday1 smooth with a spoonful of warmed butter1 and soft with warmed milk4 ,beat up an egg in it1 and stir1 until hot1 in a clean1 greased frying-pan1 not allowing it to 8catch0 on the side4 ,then let it cool4 ,when cold and stiff1 make into balls1 roll these in flour1 and bake upon a greased pan until well browned4 ,pile upon a hot dish4 ,,string-,,beans4 ,see ,thursday of ,second ,week in this month4 ,,lettuce4 ,see ,wednesday of ,third ,week in this month4 ,,strawberries ,,and ,,cream1 ,,and ,,wine ,,cake4 ,for ,receipt for ,cake please refer to 8,,breakfast1 ,,luncheon ,,and ,,tea10 page #cda4 ,fourth ,week4 ,tuesday4 ---- ,bread-and-,cheese ,soup4 ,breast of ,lamb with ,macaroni4 ,whole ,baked ,tomatoes4 ,stewed ,peas and ,french ,beans4 ,sweet ,pickle4 ---- ,corn ,bread ,pudding4 ---- ,,bread-,,and-,,cheese ,,soup4 #c lbs4 lean veal1 cut into dice4 ,a ham bone1 cracked4 #a sliced onion4 #a cup of milk4 #b beaten eggs4 #a cupful fried bread-dice4 lb4 dry cheese1 grated4 ,pepper and salt4 ,chopped parsley4 #c quarts of cold water4 #a tablespoonful of corn-flour4 ,put meat1 bone1 onion1 and water together1 and cook slowly four hours4 ,strain1 pressing hard1 cool1 and take off the fat4 ,season1 and heat to a boil2 put in the parsley and corn-starch--the latter wet with cold water--and simmer five minutes4 ,heat the milk in a farina-kettle1 pour upon the eggs1 and re-heat1 stirring constantly until they begin to thicken4 ,put bread-dice and cheese into the tureen2 pour on the milk and eggs2 then the hot soup4 ,stir up and serve4 ,,breast ,,of ,,lamb ,,with ,,macaroni4 ,cover the bottom of a broad pot with very thin slices of fat salt pork or ham4 ,lay the lamb upon them4 ,take all the peel from a small lemon1 and slice it1 also very thin4 ,cover the lamb with this2 then with more sliced pork4 ,mince a small onion and a bunch of sweet herbs1 and scatter over these4 ,pour in a pint of boiling water4 ,put on a close lid with a weight on top1 and cook very slowly two hours1 turning the meat over at the end of the first hour4 ,meantime1 boil half a pound of macaroni1 broken into short pieces1 twenty minutes in a little broth1 borrowed from your soup2 drain1 pepper and salt1 and arrange into a flat bed1 upon a hot meat-dish4 ,keep hot until the lamb is done1 when lay it upon the prepared mound1 and set both in the oven while you strain the gravy4 ,thicken it with a little browned flour1 and boil up once4 ,pour over the lamb and macaroni4 ,,whole ,,baked ,,tomatoes4 ,chop fine a half cupful of the veal left after straining off the soup4 ,add half as much chopped ham1 and one-third the quantity of bread-crumbs4 ,pepper 7and salt1 if needed74 ,put a few spoonfuls of gravy into a saucepan2 stir in this force-meat1 with a very little onion1 and the pulp and seeds you have scraped carefully from six or eight fine smooth tomatoes4 ,when all are smoking hot1 add a tablespoonful of butter1 and when this has melted1 take from the fire4 ,set the tomatoes you have hollowed out in a pudding-dish4 ,fill with the mixture2 cover with the neat slices you took from the tops2 fill the interstices with what remains of the force-meat1 and bake nearly an hour1 or until soft and brown4 ,keep the dish covered for the first half hour4 ,,stewed ,,peas ,,and ,,french ,,beans4 #a quart of shelled green peas4 #a pint of string-beans1 carefully trimmed4 #a small onion1 sliced thin4 #b tablespoonfuls of butter rolled in flour4 ,pepper1 salt1 and a tablespoonful of tomato catsup4 #a pint of boiling water4 ,cover peas1 beans1 and onion with salted boiling water4 ,put on the saucepan lid1 and stew for half an hour4 ,then stir in the floured butter1 pepper1 and catsup2 cover again1 and simmer fifteen minutes4 ,turn out into a deep dish4 ,the beans should be young1 and cut into small pieces4 ,,corn-,,bread ,,pudding4 #b heaping cups of white ,indian meal4 #a heaping cup of flour4 #c beaten eggs4 #b cups of milk4 #a large tablespoonful of melted butter1 and twice as much white sugar4 #a teaspoonful of soda1 and two of cream of tartar1 sifted twice through the flour4 #a teaspoonful of salt4 teaspoonful mingled mace and cinnamon4 ,rub butter and sugar together2 beat in the yolks2 then the milk2 the spice2 the salted meal1 previously mixed with the flour1 cream of tartar1 and soda4 ,beat hard for five minutes4 ,pour into a buttered mould1 with a top4 ,set in a pot of boiling water--the water not quite reaching the top--and boil steadily two hours4 ,turn out1 cut in slices1 and eat with butter and sugar4 ,fourth ,week4 ,wednesday4 ---- ,a ,stew ,soup4 ,stuffed ,beef's ,heart with ,horseradish ,sauce4 ,beets4 ,scalloped ,squash4 ,new ,potatoes4 ---- ,gooseberry ,tart4 ---- ,a ,,stew ,,soup4 #c lbs4 of lean beef4 #a lb4 of lean ham4 #b lbs4 of lean veal4 #b carrots4 #b turnips4 #b onions4 ,bunch of sweet herbs4 ,pepper1 salt4 #b blades of mace4 cup ,scotch barley4 #f quarts of water4 #d tablespoonfuls good dripping--beef or ham4 ,cut the meat into strips1 and slice the vegetables4 ,put the dripping into the soup-pot2 next the beef2 then a layer of vegetables2 next one of ham2 more vegetables1 the veal1 the rest of the vegetables1 and a cup of cold water4 ,cover1 and heat very slowly1 then stew until the meat is covered with a brown glaze1 but not burned4 ,be very careful on this latter point4 ,now1 pour in your six quarts of water1 and cook steadily at least three hours4 ,strain1 take out the scraps of meat1 and pulp the vegetables into the soup4 ,take out two quarts of stock1 season1 and put by1 with the meat in it1 for to-morrow4 ,let the rest cool2 take off the fat2 season1 boil up and skim1 and put in the barley1 already soaked two hours in a little cold water4 ,simmer half an hour1 and pour out4 ,,stuffed ,,beef',s ,,heart ,,with ,,horseradish ,,sauce4 ,wash and soak the heart ten minutes in cold1 salt water4 ,fill full with a force-meat of fat salt pork1 minced fine with an equal weight of bread-crumbs1 a little chopped parsley1 with pepper1 and a small quantity of grated lemon-peel4 ,sew up the swollen heart trimly in coarse net or tarlatan1 and put on in a saucepan with two cups of weak broth1 made by taking a cupful from the soup and diluting it with water1 and half a minced onion4 ,boil two hours1 turning twice4 ,keep closely covered4 ,make ready a cup of drawn butter1 and let it get almost cold4 ,then whip in the frothed whites of two eggs1 and when stiff1 two tablespoonfuls of grated horseradish4 ,you can buy it in any market4 ,add the juice of a lemon1 unless your horseradish is put up in vinegar4 ,the mixture should look like whipped cream4 ,put into a sauce-boat4 ,when your heart is done1 remove the cloth1 and lay upon a hot dish4 ,strain the gravy2 thicken with browned flour1 and pour over the heart4 ,pass the white sauce with it4 ,,scalloped ,,squash4 ,boil and mash the squash in the customary way1 and let it cool4 ,beat the yolks of the two eggs1 the whites of which were used for the horseradish sauce1 and when the squash is nearly cold1 whip these into it1 with three tablespoonfuls of milk1 one of butter1 rolled in flour and melted in the milk2 pepper and salt to taste4 ,pour into a buttered bake-dish1 cover with fine crumbs1 and bake to a light brown in a quick oven4 ,eat hot4 ,,beets4 ,wash and cut off the tops4 ,boil more than an hour if they are of a fair size4 ,scrape1 slice1 and lay in a dish4 ,pour over them a tablespoonful of butter1 heated with one of vinegar1 and seasoned with salt and pepper4 ,if any are left over1 save them for salad1 by pouring vinegar upon them4 ,,new ,,potatoes4 ,rub the skins off1 and cook until tender in boiling salted water4 ,serve whole4 ,,gooseberry ,,tart4 ,top and tail a quart of green gooseberries4 ,put into a tin or porcelain saucepan with enough water to prevent burning1 and stew slowly until they break1 stirring often4 ,sweeten abundantly1 and set by to cool4 ,when cold1 pour into a pie-dish lined with puff-paste1 cover with a top crust1 and bake in a good oven4 ,eat cold1 but fresh1 with powdered sugar sifted over the top4 ,fourth ,week4 ,thursday4 ---- ,string-,bean ,soup4 ,breaded ,mutton ,chops4 ,stewed ,tomatoes with ,onion4 ,green ,corn ,boiled ,whole4 ,mashed ,potatoes4 ---- ,cherries4 ,raspberries and ,cream1 and ,light ,cakes4 ---- ,,string-,,bean ,,soup4 ,boil three cups of string-beans--rid of all the fibres and cut small--in hot salted water until very tender4 ,drain and chop them1 rub them through a colander to a pulp4 ,take the fat from the stock kept in the ice-box since yesterday2 pour off from the meat1 and strain into a soup pot4 ,bring to a boil2 skim1 and stir in the beans1 with a great spoonful of butter cut up in as much flour4 ,simmer fifteen minutes2 add seasoning1 if necessary1 and pour upon dice of fried bread in the tureen4 ,,breaded ,,mutton ,,chops4 ,trim the chops well1 leaving an inch of bare bone at the small end of each4 ,dip in beaten egg1 then in rolled cracker1 and fry in hot lard or dripping4 ,drain1 and stand upon the large ends in a row about the base of your hillock of potatoes4 ,,stewed ,,tomatoes ,,with ,,onion4 ,loosen the tomato-skins with boiling water4 ,peel and slice them1 and put into a saucepan with a sliced onion1 a good piece of butter1 pepper1 salt1 and a little sugar4 ,stew gently half an hour4 ,,green ,,corn ,,boiled ,,whole4 ,strip off the outer husks2 turn down the innermost covering1 and pull off the silk with great care4 ,re-cover the ear with the thin inner husk2 tie at the top with a bit of thread1 and cook in salted boiling water from twenty-five to thirty minutes4 ,cut off the stalks close to the cob1 and send the corn to the table wrapped in a napkin4 ,,mashed ,,potatoes4 ,mash1 and mould into a shapely hillock1 fenced about with a chevaux de frise of chops4 ,,cherries4 ,wash1 handling gingerly1 and heap about a lump of ice in a glass bowl4 ,,raspberries ,,and ,,cream1 ,,with ,,light ,,cakes4 ,do not sugar the berries in the dish1 but pass sugar and cream with each saucerful4 ,fourth ,week4 ,friday4 ---- ,convent ,soup4 ,boiled ,salmon4 ,chicken ,fried ,whole4 ,stewed ,onions4 ,green ,peas4 ,potatoes la ,duchesse4 ---- ,cherry ,pie4 ---- ,,convent ,,soup4 #c potatoes4 #b onions4 #b carrots4 #b turnips4 #a pint of green peas4 #a cup of string-beans1 cut into short lengths4 of a small cabbage4 #f tomatoes1 peeled and sliced4 ,bunch of sweet herbs4 cup of good dripping4 #b tablespoonfuls of flour4 #b tablespoonfuls of butter1 rolled in flour4 #b qts4 and #a pint of boiling water4 ,pepper and salt4 ,parboil1 and leave to cool1 turnips1 carrots1 and potatoes1 sliced2 also the chopped cabbage4 ,slice the onions1 and fry in the hot dripping for five minutes4 ,then stir in the flour1 and simmer until well colored4 ,turn into a soup-kettle the contents of the frying-pan1 rinsing out the latter with two cups of boiling water1 and pour this1 also1 into the soup-pot4 ,when it bubbles1 add all the vegetables4 ,stir a few minutes1 and put in another pint of hot water4 ,cover1 and simmer until all are heated through and begin to boil1 when put in the rest of the water4 ,cook slowly for two hours1 or until all are soft and breaking4 ,strain1 and pulp the vegetables through the colander4 ,season the pure with salt1 pepper1 and sweet herbs1 chopped2 stir in your floured butter2 simmer five minutes1 stirring well1 and serve4 ,,boiled ,,salmon4 ,the middle slice of salmon is the best4 ,sew up neatly in a mosquito-net bag1 and boil a quarter of an hour to the pound in hot1 salted water4 ,when done1 unwrap with care1 and lay upon a hot dish1 taking care not to break it4 ,have ready a large cupful of drawn butter1 very rich1 in which has been stirred a tablespoonful of minced parsley and the juice of a lemon4 ,pour half upon the salmon1 and serve the rest in a boat4 ,garnish with parsley and sliced eggs4 ,,fried ,,chicken--,,whole4 ,truss a young1 tender chicken as for roasting1 but do not stuff it4 ,put into a steamer1 or cover closely in a colander1 over a pot of fast-boiling water for half an hour4 ,have ready some very nice dripping1 or a mixture of one-third butter1 two-thirds lard1 in a deep frying or saucepan4 ,flour the chicken all over1 and put in when the fat is hot4 ,when the lower side is of a fine brown1 turn the fowl4 ,when both are cooked1 take it out1 lay a few slices of onion in the bottom of a tin pail1 and put in the chicken4 ,fit on the top1 and set in a pot of water1 which must be kept at a slow boil1 half an hour4 ,rub the chicken well with melted butter1 in which have been stirred pepper1 salt1 and chopped parsley1 and serve4 ,,stewed ,,onions4 ,see ,tuesday of ,third ,week in this month4 ,,green ,,peas4 ,see ,sunday of this week4 ,,potatoes ,,la ,,duchesse4 ,cut cold mashed potatoes1 round or square1 with a cake-cutter2 flour well1 and bake in the oven1 buttering as they begin to brown4 ,if the potatoes are too pliable to cut out well1 mould by pressing firmly into your cutter1 which should first be wet with cold water4 ,serve with the salmon4 ,,cherry ,,pie4 ,line a pie-dish with cold crust2 fill with whole cherries--tart and sweet1 in equal proportions2 sugar plentifully2 put on a top crust1 and bake in a tolerably brisk oven4 ,eat cold1 with powdered sugar sifted over the top4 ,fourth ,week4 ,saturday4 ---- ,gravy ,soup4 ,lemon ,veal4 ,stewed ,squash4 ,string-,beans4 ,raw ,cucumbers4 ---- ,bananas and ,oranges4 ,cherries4 ---- ,,gravy ,,soup4 #f lbs4 of lean beef4 #a lb4 of ham4 #a carrot4 #a turnip4 #f tomatoes4 ,bunch of herbs4 ,pepper and salt4 #b teaspoonfuls of celery essence4 #a cucumber4 #b onions4 #f quarts of cold water4 ,toasted bread cut into dice4 #a tablespoonful walnut catsup4 ,dripping for frying4 ,cut the meat into strips2 pare and slice the vegetables4 ,fry the onions brown in dripping4 ,put all together into the soup-kettle1 with one quart of cold water1 and bring slowly to a boil4 ,then pour in a quart of hot water4 ,cook an hour longer--still slowly--and pour in the rest of the water--cold4 ,boil steadily three hours after the bubbling recommences4 ,the meat should be done to rags1 the vegetables broken to pieces4 ,strain1 pulping the vegetables through a colander2 then strain a second time through a soup-sieve1 or squeeze through a double tarlatan or mosquito-net bag4 ,season the soup1 and set aside your ,sunday portion1 seasoning the rags of meat highly1 and returning them to it4 7,keep on the ice47 ,put to-day's soup back into the pot2 boil and skim2 add a tablespoonful of walnut catsup and pour upon dice of well-buttered toast1 laid in the tureen4 ,,lemon ,,veal4 #c lbs4 of raw1 lean veal1 chopped fine4 lb4 of fat salt pork1 also minced4 #a small onion1 minced4 ,a pinch of lemon peel4 #b lemons peeled and sliced4 #c eggs beaten light4 #a cup well-seasoned and strained tomato sauce4 ,pepper and salt4 ,rolled cracker4 ,work meat1 eggs1 onion and seasoning up soft with the tomato-sauce1 and stir in enough cracker to enable you to mould it with your hands4 ,press firmly into a wet bowl1 and invert upon a pie-dish1 withdrawing the bowl cautiously4 ,now1 sift cracker-dust thickly all over it1 and cover the top and half-way down the sides with thin slices of lemon4 ,bake one hour in a good oven2 pick off the lemon with care and dispatch1 and brown nicely on the upper grating of the oven4 ,serve in the pie-dish4 ,,stewed ,,squash4 ,pare1 slice1 lay in cold water fifteen minutes4 ,cook tender in boiling water1 salted1 drain well1 and mash with pepper1 salt and butter1 pressing out all the water4 ,,string-,,beans4 ,see ,receipt for ,monday of this week4 ,,raw ,,cucumbers4 ,pare and lay them in ice-water one hour1 then slice and season to taste with vinegar1 pepper and salt4 ,never omit the soaking in ice-water4 ,,bananas ,,and ,,oranges4 ,serve in the same fruit-basket or dish4 ,,cherries4 ,pile upon a lump of ice in a glass dish4 ,,july4 ,first ,week4 ,sunday4 ---- ,clear ,sago ,soup4 ,larded ,shoulder of ,mutton4 ,scalloped ,tomatoes4 ,boiled ,corn4 ,new ,potatoes--,stewed4 ---- ,raspberry and ,currant ,jelly with ,whipped ,cream4 ,coffee and ,sponge-,cake4 ---- ,,clear ,,sago ,,soup4 ,remove the fat from the surface of your cold 8stock10 pour off without disturbing the sediment1 and heat to a boil4 ,skim as long as the scum rises2 then stir in the beaten white of an egg1 and simmer1 skimming well until it has brought up with it all the impurities1 leaving the soup clear4 ,add half a cup of ,german sago1 previously soaked two hours in a little water1 and cook gently until this is melted2 then serve4 ,,larded ,,shoulder ,,of ,,mutton4 ,cut half a pound of salt fat pork into narrow1 long lardoons4 ,roll them in a mixture of pepper1 allspice and vinegar4 ,if you have no larding-needle1 make incisions in the shoulder of mutton with a thin1 narrow-bladed knife1 and thrust in the strips of pork1 leaving about a quarter of an inch projecting on the upper side4 ,put into a dripping-pan1 pour two cupfuls of boiling water over it1 in which has been mixed a glass of claret4 ,cover with another pan1 and cook two hours1 if the shoulder be of full size4 ,baste frequently--for an hour and a half with its own gravy--then three times with a mixture of melted butter and currant jelly1 leaving off the upper pan that the meat may brown4 ,dish the meat2 thicken the strained gravy with browned flour1 and after one boil1 serve in a boat4 ,to save labor and time on ,sunday1 lard the meat over night4 ,,scalloped ,,tomatoes4 ,skin and slice4 ,cover the bottom of a pie-dish 7buttered7 with dry crumbs2 lay tomatoes over them4 ,season with pepper1 salt1 sugar and butter4 ,put alternate layers of crumbs and seasoned tomatoes until the dish is full1 having crumbs on top4 ,bake1 covered1 half an hour1 and brown slightly4 ,,boiled ,,corn4 ,please see ,thursday1 ,fourth ,week in ,june4 ,,new ,,potatoes--,,stewed4 ,rub or scrape off the skins2 boil in hot salted water until done4 ,turn off the water and dry out on the range4 ,then crack each one by steady pressure with the back of a spoon1 and drop into a saucepan containing a cup of hot milk1 pepper1 salt1 chopped parsley1 and a great spoonful of butter cut up in flour4 ,simmer five minutes1 and pour into a vegetable dish4 ,,raspberry ,,and ,,currant ,,jelly ,,with ,,whipped ,,cream4 #a quart of red currants and the same of red raspberries4 #b cups of white sugar4 #a package ,coxe's gelatine1 soaked in one cup of cold water4 #a cup of boiling water4 #a pint of whipped cream4 ,crush the fruit and strain out every drop of juice through coarse muslin4 ,stir sugar1 soaked gelatine1 and boiling water together4 ,when clear1 strain into the fruit juice4 ,strain again through a flannel bag4 ,pour into a wet mould that has a cylinder in the centre4 ,do this on ,saturday1 and bury in the ice4 ,on ,sunday1 turn out into a glass dish1 fill the open centre with whipped cream1 and pile more about the base4 ,first ,week4 ,monday4 ---- ,jugged ,soup4 ,potato ,batter ,pudding4 ,mashed ,squash4 ,chopped ,corn and ,potatoes4 ,currant ,jelly4 ,corn-starch ,custard4 ---- ,,jugged ,,soup4 ,early in the day put on the cracked bones from which you have cut the cold mutton1 with refuse bits of skin1 crisped meat1 etc41 into a soup-pot with three quarts of water1 and boil at the back of the range down to two quarts4 ,strain2 let the liquid cool to throw up the fat1 and remove this4 ,have ready in a stone jar1 with a top1 six parboiled potatoes1 sliced1 laid upon slices of streaked pork1 cut very thin2 upon this a sliced onion2 next1 three sliced tomatoes2 then a sliced turnip2 on this a cupful of green peas2 three more tomatoes2 then a quarter-cup of raw rice2 cover this with a grated carrot1 and this with another layer of sliced pork4 ,sprinkle a little salt and pepper1 and a few dots of butter upon each layer of vegetables1 and put upon the pork some chopped sweet herbs4 ,pour the cooled broth over all2 put on the jar lid1 with a paste of flour and water around the edge to exclude the air and keep in the steam1 and set in a pan of boiling water in the oven4 ,leave it there as long as possible--four hours at the least4 ,pour into the tureen without further preparation4 ,,potato ,,batter ,,pudding4 ,mince and season your cold mutton1 wet it with the remains of yesterday's gravy and put into a bake-dish4 ,mash six boiled potatoes soft with butter2 beat in two eggs2 a heaping tablespoonful of prepared flour1 and a cup of milk4 ,mix well1 and pour over the mutton4 ,bake to a good brown in a moderate oven4 ,one hour will be needed to cook it properly4 ,,mashed ,,squash4 ,see ,receipt for ,saturday of ,third ,week in ,june4 ,,chopped ,,corn ,,and ,,potatoes4 ,cut the corn from the cobs left cold from yesterday and chop the cold new potatoes1 also left over4 ,have ready in a frying pan a large spoonful of good dripping1 well seasoned1 and hot4 ,stir in corn and potatoes1 and toss about until hot and glazed1 but not browned4 ,serve in a deep dish4 ,,corn-,,starch ,,custard ,,pudding4 #d tablespoonfuls of corn-starch4 #a quart of milk4 #d beaten eggs4 #a cup of sugar4 ,nutmeg and cinnamon4 #a tablespoonful of butter4 ,heat the milk2 stir in the corn-starch wet up in cold milk1 and cook in a farina-kettle three minutes4 ,take from the fire2 beat in the butter1 and let it cool4 ,when cold1 beat in the eggs and sugar1 with the spice4 ,whip two minutes1 and bake in a buttered dish until lightly browned and well set4 ,eat cold1 with sugar sifted over it4 ,first ,week4 ,tuesday4 ---- ,veal ,broth4 ,beefsteak4 ,boiled ,onions4 ,mashed ,potatoes ,moulded4 ,string-,beans ,sauts4 ,raspberries1 ,cream1 and ,cake4 ---- ,,veal ,,broth4 #c lbs4 scrag of veal--the meat chopped and bones splintered4 #a onion4 #a cup of raw rice4 ,chopped parsley1 pepper and salt4 ,some salt-pork bones and rind1 if convenient4 #a turnip4 #c quarts of water4 ,put meat1 bones1 and vegetables1 with the water1 over the fire1 and cook slowly three hours4 ,strain the broth and pulp the vegetables4 ,take off the fat2 season the broth1 add the rice1 and stew gently until this is soft4 ,,beefsteak4 ,see ,tuesday of ,third ,week in ,june4 ,,boiled ,,onions4 ,top1 tail1 and skim4 ,cook fifteen minutes in boiling water4 ,drain this off and throw it away4 ,replenish the pot with boiling water1 put in a little salt1 and stew tender4 ,drain1 dish1 season well with pepper and salt1 and butter liberally4 ,,mashed ,,potatoes--,,moulded4 ,mash smooth1 but not too soft1 with butter and milk4 ,wet a jelly-mould1 fill with the potatoes1 pressed in firmly4 ,shake gently out upon a flat dish1 set one minute in the hot oven1 and serve4 ,,string-,,beans ,,saut,s4 ,trim1 cut in short pieces1 and cook tender in boiling salted water4 ,meanwhile1 take half a cup of broth from your soup1 season well1 boil1 and skim for fifteen minutes2 then add a tablespoonful of butter4 ,while these are boiling stir in the beans2 shake and stir for three minutes1 add a teaspoonful of vinegar1 and pour out4 ,,raspberries1 ,,cream1 ,,and ,,cake4 ,when you can give an uncooked dessert1 which is more palatable and more wholesome than a cooked one1 and that costs no more1 it is wise policy to avail yourself of the consequent lightening of your labors1 especially in hot weather4 ,except when it is necessary to deviate from the rule in order to secure the requisite variety1 let cold desserts be the order of the day in your bills of fare1 while the 8heated term0 lasts4 ,first ,week4 ,wednesday4 ---- ,french ,potage4 ,beef la ,mode4 ,macaroni with ,tomato ,sauce4 ,lima ,beans4 ,fried ,cucumbers4 ---- ,lemon ,trifle4 ---- ,,french ,,potage4 #b lbs4 lean beef4 #b lbs4 of lean veal4 lb4 of lean ham4 #a sliced onion4 ,chopped sweet herbs4 #ab large prunes4 ,pepper and salt4 #b tablespoonfuls of butter4 #b tablespoonfuls soaked granulated tapioca4 #e quarts of water4 ,put the veal1 cut into strips1 and the sliced onion1 into a soup-pot with the butter1 and simmer1 stirring constantly1 until they are coated with a brown glaze4 ,they must not scorch4 ,now pour in one quart of boiling water2 cover1 and stew half an hour4 ,check the boil suddenly with a gallon of cold water1 and put in beef1 ham1 and herbs4 ,cover again1 and boil gently three hours4 ,take out the strips of veal1 beef1 and ham1 when you have strained off the water1 and pulp the onion4 ,set aside half the stock1 highly seasoned1 with the meat in it1 for to-morrow4 ,skim the fat from the rest1 season1 and put back over the fire with the prunes1 stoned1 and cut into thirds1 after being well washed4 ,simmer half an hour1 put in the tapioca2 cook until this is clear1 and pour out4 ,,beef ,,la ,,mode4 ,for full and explicit directions concerning this dish please refer--to spare me work1 time1 and space--to ,sunday1 ,second ,week in ,may4 ,,macaroni ,,with ,,tomato ,,sauce4 ,break half a pound of macaroni into inch-lengths1 and cook twenty minutes in boiling salted water4 ,meantime1 take a cup of broth from your soup2 strain1 boil1 and skim it1 and slice into it four ripe tomatoes4 ,stew tender1 and strain through net or tarlatan1 into a saucepan4 ,season well2 stir into it a great spoonful of butter rolled in flour4 ,simmer five minutes2 put the macaroni into a deep dish1 sprinkling grated cheese over each layer1 and pour the hot sauce over it1 opening the mass with a fork1 to let it reach the lower layers4 ,,lima ,,beans4 ,shell1 lay in cold water fifteen minutes1 and cook from twenty-five to thirty minutes in salt boiling water4 ,drain well2 season with pepper1 salt1 and butter4 ,,fried ,,cucumbers4 ,pare1 cut into lengthwise slices1 more than a quarter of an inch thick1 and lay for half an hour in ice-water4 ,wipe each piece dry2 sprinkle with pepper and salt1 and dredge with flour4 ,fry to a light brown in good dripping or butter4 ,drain well1 and serve hot4 ,,lemon ,,trifle4 #a large sliced sponge cake4 #a quart of milk4 #c eggs4 #e heaping tablespoonfuls of sugar4 #a teaspoonful extract of lemon4 #a lemon--all the juice and half the rind finely grated4 ,heat the milk1 stir in four tablespoonfuls of sugar into the beaten yolks and pour the hot milk upon it1 by degrees1 stirring well4 ,return to the custard-kettle1 and stir until it begins to thicken4 ,flavor1 and pour1 quite hot1 upon the sliced cake laid in the bottom of a deep dish4 ,if the dish be of glass1 roll it in hot water before cake and custard go in4 ,put a heavy saucer on the cake to keep it from rising1 and let it cool4 ,when perfectly cold1 heap upon it a mringue of the beaten whites1 whipped up with the other tablespoonful of sugar1 the lemon-juice and rind4 ,set on ice until wanted4 ,first ,week4 ,thursday4 ---- ,italian ,paste ,soup4 ,cold ,beef la ,mode4 ,broiled ,spanish ,mackerel4 ,mashed ,potatoes4 ,green ,peas4 ,raw ,tomatoes4 ---- ,cream ,raspberry ,pie4 ---- ,,italian ,,paste ,,soup4 ,take the fat from your cold soup-stock2 pour off from the sediment2 boil and skim1 adding a tablespoonful of walnut or mushroom catsup4 ,when the scum ceases to rise1 put in a quarter of a pound of ,italian paste--i4 e41 something like macaroni cut into small figures1 letters1 stars1 and the like4 ,simmer twenty minutes and pour out4 ,,broiled ,,spanish ,,mackerel4 ,clean1 wash1 and wipe dry4 ,split1 so that when laid flat the backbone will be in the middle4 ,sprinkle with salt and lay1 inside down1 upon a buttered gridiron1 over a clear fire1 until it is nicely colored1 then turn4 ,when done1 put upon a hot dish1 butter plentifully and pepper4 ,put a hot cover over it and send to table4 ,,cold ,,beef ,,la ,,mode4 ,smooth the round on the top and garnish with pickled beets and parsley4 ,shave off horizontal slices in carving4 ,,mashed ,,potatoes4 ,pass with the fish1 and1 if you like1 again when the meat comes on4 ,,green ,,peas4 ,shell1 lay in cold water fifteen minutes2 cook from twenty to twenty-five minutes in boiling salt water1 adding a lump of sugar unless they are just gathered4 ,drain very well1 dish1 pepper1 salt1 and butter4 ,,raw ,,tomatoes4 ,pare and slice with a sharp knife4 ,lay in a glass dish and pour over them a dressing made thus3 ,rub a teaspoonful of sugar1 half as much each of salt1 pepper1 and made mustard1 into two tablespoonfuls of oil4 ,beat into this the yolk of a raw egg1 and then1 a few drops at a time1 five tablespoonfuls of vinegar4 ,,cream ,,raspberry ,,pie4 ,line a pie-dish with puff paste1 and fill with raspberries1 sweetened bountifully4 ,cover with a paste-crust1 but do not pinch this down at the edges4 ,also rub the edge of the lower crust with butter to prevent adhesion4 ,bake in a good oven4 ,while it is cooking1 heat a small cup of rich milk1 putting in a pinch of soda--stir into it half a teaspoonful of corn-starch1 wet in cold milk1 one tablespoonful of white sugar1 and cook three minutes4 ,take it off1 and beat in the frothed whites of two eggs4 ,whip to a cream1 and let it get cold4 ,when the pie comes out of the oven1 lift the top crust and pour in the mixture4 ,replace the crust and set aside to cool4 ,sift sugar upon the top before serving4 ,first ,week4 ,friday4 ---- ,tomato ,soup without ,meat4 ,chicken1 ,stewed ,whole4 ,baked ,squash4 ,rice ,croquettes4 ,potato ,omelette4 ---- ,cherry ,bread ,pudding4 ---- ,,tomato ,,soup ,,without ,,meat4 #ab large red tomatoes1 peeled and sliced4 #a small onion1 sliced4 #b tablespoonfuls nice dripping4 #a tablespoonful chopped parsley4 #b tablespoonfuls of butter rolled in flour4 ,pepper and salt4 #a teaspoonful of sugar4 #a small cupful of hot boiled rice4 #a quart of boiling water4 ,fry the onion in the soup-pot in the dripping4 ,when they are of a reddish-brown1 add the tomatoes and stir all up until very hot1 when put in the boiling water and parsley4 ,stew half an hour1 and strain1 rubbing the tomato through a sieve into the hot liquid4 ,return to the pot1 season1 and when boiling again1 stir in the floured butter1 and a minute later the rice4 ,simmer ten minutes and pour out4 ,,chicken--,,stewed ,,whole4 ,truss as for roasting2 but do not stuff it4 ,put a layer of fat salt pork in the bottom of a saucepan2 then1 some sliced onion and parsley4 ,lay in the chicken and put in a cupful of gravy made by boiling the feet and giblets1 and1 when these are taken out1 add a good spoonful of butter to the weak broth4 ,cover the saucepan closely1 and stew one hour1 slowly4 ,turn the fowl1 and stew one hour more1 keeping it covered4 ,take it out of the pot2 lay upon a dish1 and thicken the gravy1 after straining it1 with a little browned flour4 ,pepper1 also1 to taste1 and pour over the fowl1 which should be so tender as to fall apart under the carver's knife4 ,,baked ,,squash4 ,boil1 mash1 and let it get cold4 ,then1 beat up light with a tablespoonful of melted butter1 two raw eggs2 three tablespoonfuls of milk1 with pepper and salt to liking4 ,put into a buttered bake-dish2 sift dry crumbs over the top1 and bake in a quick oven4 ,,rice ,,croquettes4 ,boil a cup of rice soft2 work into it1 while hot1 a tablespoonful of butter1 one of grated cheese1 pepper1 salt1 and a beaten egg4 ,spread out to cool4 ,chop the boiled giblets of your chicken fine with a slice or so of your cold beef1 wet with a little gravy1 but not too soft4 ,make the cold rice into square1 flat cakes4 ,lay in the centre of each a teaspoonful of the mince4 ,close the cakes so as to have this in the middle2 mould into oval balls2 dip in beaten egg2 then1 roll in cracker-crumbs and grated cheese1 and fry in good dripping1 or lard4 ,drain well1 and heap upon a hot dish4 ,,potato ,,omelette4 #f eggs4 cup of milk4 #a small cup mashed potato1 seasoned with pepper and salt4 ,butter for frying4 ,beat yolks and whites together4 ,thin the potato with the milk1 and strain through a colander4 ,stir into the eggs1 have the butter warm in the pan1 pour in the mixture2 shake1 and loosen with a spatula1 and when nearly done1 hold it under the red-hot grate to brown the upper side4 ,invert the pan above a very hot dish1 and turn out without folding4 ,serve at once1 as it soon falls4 ,,cherry ,,bread ,,pudding4 #a quart of milk1 with a pinch of soda stirred in4 ,loaf of stale baker's bread1 pared and sliced4 ,butter to spread the bread4 #d eggs4 #a cup of sugar4 #a full cup of stoned cherries4 ,butter the bread on both sides4 ,put a layer into a buttered bake-dish2 pour upon it a little raw custard1 made of the eggs1 sugar1 and milk4 ,strew over this some of the cherries1 and lay in more buttered bread4 ,proceed in this order until the dish is full4 ,the upper layer should be bread particularly well-buttered and soaked4 ,cover the dish closely2 set in a dripping-pan full of boiling water1 and cook one hour2 then uncover1 and brown delicately4 ,turn out upon a plate1 and eat hot with sauce4 ,first ,week4 ,saturday4 ---- ,consomm ,soup4 ,braised ,veal4 ,cauliflower with ,sauce4 ,raw ,cucumbers4 ,green ,corn ,pudding4 ---- ,cottage ,puffs4 ---- ,,consomm ,,soup4 #a old chicken4 #c lbs4 of lean beef4 #a onion4 #a turnip4 #b carrots4 ,bunch of sweet herbs4 #g quarts of cold water4 cup sago1 soaked in cold water4 ,pepper and salt4 ,cut the beef into strips1 and joint the chicken4 ,slice the vegetables1 chop the herbs1 and put on all with the water1 to cook slowly for six hours4 ,take out the chicken and beef2 salt and pepper and put into a jar4 ,strain the soup1 pulping the vegetables through a colander4 ,season and divide it2 pouring half upon the meat in the jar1 and setting in a pot of hot water to cook1 covered1 two hours more4 ,heat the rest1 and skim2 put in the sago1 and simmer for half an hour2 then pour out4 ,when the two hours have elapsed1 pour out the stock into a bowl1 and1 when cold1 put upon ice4 ,,braised ,,veal4 ,the breast is a good piece for this purpose4 ,put three or four spoonfuls of sweet dripping in a broad saucepan1 and when hot1 lay in the veal and fry on both sides4 ,pour over it two cupfuls of broth1 taken from your soup2 a minced onion and a couple of sliced tomatoes4 ,cover and stew forty-five minutes4 ,take out the veal and keep warm1 while you strain and skim the gravy1 and return to the pot with pepper1 salt1 and minced summer savory1 also1 a pinch of mace1 a lump of sugar1 and a pinch of grated lemon-peel4 ,put back the meat1 and stew half an hour more4 ,lay on a dish1 thicken the gravy1 boil once1 and pour over the veal4 ,,cauliflower1 ,,with ,,sauce4 #a head of cauliflower4 #a cup of drawn butter4 ,juice of a lemon4 ,tie the cauliflower in a net and boil in hot1 salted water from thirty-five to fifty minutes1 in proportion to its size4 ,take up1 undo the net1 lay in a deep dish1 blossom upward1 and pour over it a cup of rich drawn butter1 with the juice of a lemon stirred in4 ,,raw ,,cucumbers4 ,see ,saturday1 ,fourth ,week in ,june4 ,,green ,,corn ,,pudding4 ,grated corn of #ab large ears4 #a quart of milk4 #c eggs4 #b tablespoonfuls of melted butter4 #a tablespoonful of sugar4 ,a little salt4 ,beat the yolks well2 then add the corn1 the butter and salt1 and stir up hard with your 8beater40 ,then comes the milk1 next the sugar2 lastly1 the whites4 ,bake in a greased pudding-dish1 covered1 one hour4 ,then brown well4 ,serve hot in the bake-dish4 ,,cottage ,,puffs4 #a cup of milk and one of cream4 #d beaten eggs4 #a tablespoonful of butter1 rubbed into the flour4 ,a little salt4 #d cups of prepared flour1 or enough for cake batter4 ,mix the whipped yolks with the milk and cream2 then the salt and the whites2 lastly1 the flour4 ,beat fast and well1 and bake in 8gem0 pans4 ,the oven should be quick4 ,eat hot1 with sauce4 ,second ,week4 ,sunday4 ---- ,bchamel ,soup4 ,boiled ,mutton4 ,chicken ,rissoles4 ,string ,beans4 ,green ,peas4 ,raw ,tomatoes4 ---- ,self-freezing ,ice-,cream4 ---- ,b,,chamel ,,soup4 ,take the fat from the jellied stock in your refrigerator2 dip it out carefully from the meat--taking care of the chicken--and heat in a saucepan4 ,scald a quart of milk in another vessel1 and stir into it a large spoonful of corn-starch1 wet with cold milk4 ,pepper and salt to taste 7the milk should have had a pinch of soda in it71 and pour into the tureen4 ,add the boiling soup1 stir up well1 and serve4 ,,boiled ,,mutton4 ,the leg is best for this purpose1 and will look much nicer when served1 if it has been tied up in very coarse1 thin muslin1 or in white mosquito-netting4 ,put on in plenty of boiling salted water1 and cook a quarter of an hour to the pound4 ,unwrap when done1 brush all over with butter1 and serve with a boat of drawn butter1 in which have been stirred two dozen capers or pickled nasturtium-seed4 ,take care of the liquor4 ,,chicken ,,rissoles4 ,cut the chicken1 boiled in your soup1 from the bones1 and chop fine4 ,add to it a cupful of mashed potato1 whipped to a cream1 a beaten egg1 pepper and salt2 wet soft with a little of the soup1 and heat in a frying-pan1 in which has been melted a little butter4 ,stir until very hot1 and let it get perfectly cold4 ,you can see that this is done before morning service1 if you have an early dinner on ,sunday4 ,when cold1 make into bails2 roll in egg1 then in cracker-crumbs1 and fry to a light brown in lard or nice dripping4 ,drain off the fat1 and serve hot upon a folded napkin4 ,,string-,,beans4 ,see ,monday of ,fourth ,week in ,june4 ,,green ,,peas ,,and ,,raw ,,tomatoes4 ,see ,thursday of ,first ,week in ,july4 ,,self-,,freezing ,,ice-,,cream4 #a quart of rich milk4 #h beaten eggs4 #c pints of rich1 sweet cream4 #d cups of sugar4 #a vanilla bean1 broken in two1 and boiled in the custard1 or #e teaspoonfuls of vanilla essence4 ,heat the milk2 pour it upon the eggs and sugar4 ,cook1 stirring steadily fifteen minutes1 or until it has thickened well4 ,when perfectly cold1 add the cream4 ,make the custard on ,saturday1 and set on ice4 ,early ,sunday morning1 beat in the cream1 and put all in an old-fashioned upright freezer1 set in its pail4 ,put a block of ice within a stout sack1 or between the folds of a piece of carpeting1 and beat small with a hammer4 ,put a thick layer into the outer part1 then one of rock-salt4 ,fill the pail in this order1 and1 before covering the freezer with ice1 beat the custard for five minutes with a flat stick or ladle4 ,shut tightly2 pack pounded ice and salt over it1 and put a folded carpet over all4 ,in an hour and a half1 open the freezer1 first wiping off the salt from about the top4 ,dislodge the frozen custard from sides and bottom with a long knife1 and beat and stir with your stick1 faithfully1 until the custard is a smooth paste4 ,replace the cover2 let off the water1 and pack more pounded ice and salt about it1 completely concealing the freezer4 ,put back the folded carpet4 ,the cream will take care of itself for three hours1 and more1 and you can1 if you like1 leave it all day1 with a visit of three minutes every few hours1 to let off the water and pack in more salt and ice4 ,do not open the freezer until you are ready for the cream4 ,then take it out1 wipe it off1 wrap a towel wrung out in hot water about the lower part1 and invert it upon a flat dish4 ,should the weather be very hot1 you may have to let off the water oftener than once in three hours2 but this seldom happens if the freezer be set in a cool cellar4 ,second ,week4 ,monday4 ---- ,brown ,soup4 ,ragot of ,mutton4 ,squash la ,crme4 ,mashed ,potatoes4 ,lettuce ,salad4 ---- ,raspberries1 ,cream1 and ,cake4 ,iced ,coffee4 ---- ,,brown ,,soup4 lb4 lean bacon2 #b onions2 #b tablespoonfuls of butter2 #a scant teaspoonful mixed allspice and cloves2 #b tablespoonfuls browned flour2 liquor in which your mutton was boiled2 pepper4 ,cut the bacon into strips1 and slice the onions4 ,put the butter into your soup-pot with these1 and simmer1 stirring often1 until they are browned1 but not scorched4 ,add the flour1 wet up in cold water1 and stir until very hot4 ,then1 having taken the fat from the top of your mutton 8pot-liquor10 pour it in1 with pepper and parsley4 ,add by degrees1 stirring well1 not to lump the flour4 ,cover1 and set at the back of the range to simmer for two hours--more would not hurt it4 ,when ready for it1 strain into the tureen4 ,,rago,t ,,of ,,mutton4 ,slice even1 rather thick slices1 without skin or fat1 from your boiled mutton1 and lay in a deep dish4 ,pour a good glass of claret wine over them1 and cover for an hour4 ,make a gravy of the bones and refuse portions with a quart of cold water4 ,when this has boiled down to a pint1 strain it off4 ,let it cool1 and take off the fat4 ,put into a saucepan with a little minced onion1 pepper1 salt1 and a tablespoonful of tomato catsup1 and boil down to a large cupful4 ,then stir in a tablespoonful of browned flour1 wet up in cold water2 simmer three minutes2 add the sliced meat and wine1 with a little grated lemon-peel and a teaspoonful of currant jelly4 ,let all get hot slowly1 but the meat must not boil1 or it will be tough4 ,set at one side of the range to heat1 until you are ready to pour it into a deep dish4 ,,squash ,,la ,,cr,,me4 ,boil and mash in the customary manner2 press out all the water1 and beat in a tablespoonful of melted butter1 with two of cream1 heated1 pepper and salt to taste2 lastly1 a beaten egg4 ,put the mixture into a pail1 and set in boiling water fifteen minutes1 stirring often1 and keeping the water at a boil4 ,it should look like rich custard4 ,serve in a deep dish4 ,,mashed ,,potatoes4 ,prepare as usual1 and serve without browning4 ,,lettuce ,,salad4 ,pick out and pull apart the hearts2 pile in a glass dish2 sprinkle with sugar1 and season to taste with oil1 vinegar1 pepper1 and salt4 ,,raspberries1 ,,cream1 ,,and ,,cake4 ,since your soup and ragot have taken more time and labor than you like to give to ,monday's dinner1 make up for the loss by serving the dessert given above1 sure that nobody will murmur4 ,,iced ,,coffee4 ,make more coffee than usual at breakfast-time1 and stronger4 ,add one-third as much hot milk as you have coffee1 and set away4 ,when cold1 put upon ice4 ,serve at dessert1 with cracked ice in each tumbler4 ,second ,week4 ,tuesday4 ---- ,cabbage ,soup4 ,mock ,pigeons4 ,green ,peas4 ,cucumber ,salad4 ,lima ,beans4 ---- ,farina ,pudding1 ,cold4 ---- ,,cabbage ,,soup4 #b lbs4 of lean beef1 chopped1 and the same of mutton-bones1 well cracked2 #a small1 firm white cabbage2 #a onion2 bunch of sweet herbs2 #a cup of milk1 heated1 with a pinch of soda2 #a tablespoonful of butter1 rubbed in one of flour2 pepper and salt2 #c quarts of water4 ,cook beef1 onion1 and bones in the water four hours1 boiling slowly4 ,boil the cabbage in two waters2 let it get cold1 and shred only the white parts into rather coarse dice4 ,cool the soup1 and take off the fat4 ,put over the fire with pepper and salt and the chopped herbs4 ,having boiled it one minute1 skim1 and put in the cabbage4 ,heat the milk in a separate vessel2 stir in the floured butter2 boil until it thickens1 and pour into the tureen4 ,when the cabbage-soup reaches the boil1 pour it upon the milk1 and stir up well4 ,,mock ,,pigeons4 ,take the bone from two nice fillets of veal2 flatten them with the broad side of a hatchet1 and spread with a good force-meat of crumbs and chopped ham1 seasoned well4 ,roll the meat up on this2 bind into oblong rolls with soft string2 lay in a dripping-pan1 and pour over them two cups of your boiling soup before the cabbage goes in--or any other hot broth will do as well4 ,turn a pan over them and bake nearly two hours1 basting well with the gravy4 ,when done1 lay upon a hot dish1 while you thicken the gravy with browned flour1 and season well with pepper1 salt1 and tomato catsup4 ,boil one minute1 and pour part over the pigeons1 the rest into a boat4 ,clip the strings carefully1 and do not pull them hard in removing them1 lest you spoil the shape of the meat4 ,,green ,,peas4 ,see ,wednesday1 ,first ,week in this month4 ,,lima ,,beans4 ,see ,thursday of ,first ,week in ,july4 ,,cucumber ,,salad4 ,see ,saturday of ,first ,week in ,july4 ,,farina ,,pudding--,,cold4 #a quart fresh milk2 #c tablespoonfuls of farina1 soaked one hour in a little cold water2 #c eggs2 #d tablespoonfuls of sugar2 a little salt2 flavoring essence4 ,heat three-quarters of the milk1 salt it1 and stir in the farina4 ,cook half an hour1 stirring often2 take it off1 and pour upon the eggs1 sugar1 and the other cup of milk1 beaten together4 ,return to the farina-kettle1 and stir ten minutes longer4 ,pour out1 beat in the flavoring1 and put into a wet mould4 ,set on the ice1 when cool4 ,it will soon form4 ,eat with cream1 or fruit syrup4 ,second ,week4 ,wednesday4 ---- ,crab ,soup4 ,savory ,calf's ,head4 ,stewed ,tomatoes4 ,potato ,puff4 ,boiled ,corn4 ---- ,cherry ,souffl4 ---- ,,crab ,,soup4 ,two pounds of lean veal chopped1 covered with two quarts of cold water1 boiled down one-half1 strained1 cooled1 skimmed and seasoned with pepper and salt4 ,meat of three large crabs1 boiled and cold4 ,one pint milk1 and a pinch of soda stirred into it4 ,pepper1 salt1 nutmeg1 one teaspoonful of anchovy paste4 ,one cup of boiled rice--soft and hot4 ,tablespoonful of floured butter4 ,return the broth--prepared as directed above--to the fire1 with the rice1 and simmer until the latter is broken to pieces4 ,strain1 rubbing the rice through the sieve2 set over the fire1 adding the nutmeg and anchovy2 then the crab meat1 cut into small dice4 ,simmer ten minutes longer--it must not actually boil--and pour into the tureen4 ,add the boiling milk1 which has been thickened with the floured butter2 stir up well and serve4 ,pass sliced lemon1 crackers and butter with it4 ,,savory ,,calf',s ,,head4 ,wash the head well--it should of course have been cleaned with the skin on2 take out the tongue and brains2 boil them in a separate vessel1 and keep on ice for to-morrow's soup4 ,put on the head 7the two sides tied into the original shape by a band of tape7 in plenty of cold water1 slightly salt1 and cook gently one hour and a half4 ,take out1 wipe dry1 score the cheeks in squares1 and wash the head on top and sides1 with beaten egg4 ,sift over it a mixture of rolled cracker1 pepper and salt2 and set in a quick oven4 ,in ten minutes1 baste with melted butter2 five minutes later1 with a cupful of broth from the pot poured gradually over it4 ,cover with thick white paper and cook ten minutes longer1 then dish1 with thin slices of crisped ham laid about it4 ,thicken the gravy in the pan with browned flour1 and send up in a boat4 ,save the pot-liquor for soup1 seasoning it1 and keeping in a cold place4 ,,stewed ,,tomatoes4 ,loosen the skins by pouring boiling water upon them4 ,peel1 slice1 and put into a saucepan with a little minced onion1 pepper1 salt and sugar1 and stew from twenty-five to thirty minutes4 ,just before taking them up1 add a good lump of butter4 ,,potato ,,puff4 ,mash the potatoes very light and soft2 whipping in milk1 butter1 salt1 and two beaten eggs4 ,heap within a greased bake-dish1 and set in a good oven until well browned4 ,serve in the bake-dish4 ,,boiled ,,corn4 ,see ,thursday1 ,fourth ,week in ,june4 ,,cherry ,,souffl4 #b cups of milk2 #a cup of prepared flour2 #e eggs2 #d tablespoonfuls sugar2 #a teaspoonful bitter almond flavoring2 #a cup of stoned cherries1 dredged with flour2 a pinch of salt4 ,scald the milk and pour it--a little at a time--upon the flour1 stirring constantly1 to a smooth batter4 ,return to the custard kettle1 and stir until thick as hasty pudding4 ,pour1 still hot1 upon the yolks beaten up with the sugar4 ,whip up thoroughly and let it cool4 ,whisk the whites very stiff and beat rapidly into the cold paste4 ,butter a mould1 line thickly with the dredged cherries1 and put in the mixture1 carefully1 not to disturb the cherries1 which should stick to the buttered sides4 ,allow room for swelling in the mould4 ,put on the top1 set in a pot of boiling water1 and cook for an hour and a half4 ,dip into cold water1 and turn out upon a hot dish4 ,eat soon1 with a good pudding sauce4 ,second ,week4 ,thursday4 ---- ,plain ,calf's ,head ,soup4 ,fried ,chickens4 ,fried ,kidney-,beans4 ,new ,potatoes4 ,lettuce ,salad4 ,beets1 ,sauts4 ---- ,blackcap ,shortcake1 ,hot4 ---- ,,plain ,,calf',s ,,head ,,soup4 #a lb4 of lean beef cut into strips and fried brown1 with a sliced onion1 in dripping2 #a grated carrot2 #a sliced turnip2 bunch of herbs chopped2 pot-liquor from yesterday's calf's head4 ,skim the cold broth1 and put on with the fried meat and onions1 the herbs and vegetables4 ,cook gently three hours1 and strain4 ,add a tablespoonful--heaping--of browned flour wet in cold water2 simmer a minute1 and put in the cold tongue and brains--kept from yesterday--cut into dice4 ,cook gently three minutes1 and pour out4 ,,fried ,,chickens4 ,cut up a pair of young chickens1 as for fricassee4 ,lay in cold water for one minute1 and1 without wiping them1 pepper and salt each piece2 roll in flour and fry in hot lard to a fine brown4 ,pile upon a hot-water dish2 fry some whole bunches of green parsley in the lard1 and lay over and about them4 ,this is the famous fried chicken of the ,south4 ,,fried ,,kidney-,,beans4 ,boil tender in hot salted water1 drain1 and when nearly cold1 mash them1 partially1 leaving here and there a whole grain4 ,have ready in a frying-pan some strips of fat salt pork fried crisp in their own grease4 ,season this with pepper1 and stir in the beans4 ,cook1 stirring briskly1 until smoking hot4 ,dish with the crisped pork on top4 ,,new ,,potatoes4 ,rub1 or scrape off the skins2 cook until tender1 in hot salted water2 dry in the open pot on the range1 after draining them1 and serve4 ,,beets ,,saut,s4 ,boil and slice as for plain boiled beets4 ,put into a saucepan with a great spoonful of butter1 the same of vinegar1 with pepper and salt4 ,shake and toss until they are glazed with the hot butter2 then dish4 ,,lettuce ,,salad4 ,see ,monday of this ,week4 ,,blackcap ,,shortcake--,,hot4 ,please see ,wednesday of ,second ,week in ,june4 ,second ,week4 ,friday4 ---- ,soup la ,bonne ,femme4 ,mashed ,potatoes4 ,roast ,ducks4 ,raw ,tomatoes4 ,green ,peas4 ---- ,currant and ,raspberry ,tart4 ---- ,,soup ,,la ,,bonne ,,femme4 #b lbs4 of good white fish--halibut1 bass1 or pickerel will do2 #c eggs2 #a cup of milk2 #a onion2 bunch of sweet herbs2 #b tablespoonfuls of butter rubbed in flour2 cayenne and salt to taste2 a little nutmeg2 #c quarts of water4 ,boil together fish1 herbs1 and onion in cold water for two hours4 ,strain2 pick the fish from the bones1 and chop so fine that you can rub it through the colander into the soup4 ,season1 and put back into the soup-pot4 ,simmer ten minutes and stir in the butter4 ,heat the milk in a farina-kettle2 pour it upon the beaten eggs1 and stir over the fire until it begins to thicken4 ,pour into the tureen1 add the soup1 stir up well1 and serve4 ,it is well to add a pinch of soda to the milk in heating4 ,,roast ,,ducks4 ,clean1 wash1 and stuff the ducks2 adding sage and onion to the force-meat for one4 ,fill the other with the ordinary poultry dressing4 ,lay in the dripping-pan2 pour a cup of boiling water over them1 and roast1 basting often1 about twelve minutes to the pound1 unless they are very young and tender4 ,take them up2 strain the gravy1 and take off the fat4 ,season2 thicken with browned flour1 and pour into a boat4 ,,mashed ,,potatoes4 ,whip boiled mealy potatoes to pieces with a fork1 and1 when they are a powdery pile1 whip in butter1 milk1 and salt4 ,they should be light and creamy4 ,pile roughly upon a hot dish4 ,,green ,,peas4 ,shell2 lay in cold water fifteen minutes2 put on in boiling salted water1 with a lump of loaf-sugar1 if they are market peas4 ,boil twenty minutes1 if young2 drain very dry2 dish1 and season with pepper1 salt and plenty of butter4 ,,raw ,,tomatoes4 ,peel with a keen knife4 ,slice1 and lay in a glass bowl1 and pour on a dressing made by rubbing together half a teaspoonful each of pepper1 salt1 sugar1 and made mustard1 with two tablespoonfuls of best oil1 beating into this1 a few drops at a time1 five tablespoonfuls of vinegar1 and at last the yolk of a raw egg4 ,set the salad upon the ice for half an hour4 ,,currant ,,and ,,raspberry ,,tart4 ,mix together three cups of currants and one of raspberries4 ,sweeten abundantly2 fill shells of good pie-paste with them2 cover with crust1 and bake4 ,eat cold1 with powdered sugar sifted over them4 ,second ,week4 ,saturday4 ---- ,pea and ,tomato ,soup4 ,salmi of ,ducks4 ,mashed ,squash4 ,string-,beans4 ,cucumbers4 ---- ,almond ,corn-,starch ,blanc-,mange4 ---- ,,pea ,,and ,,tomato ,,soup4 #a lb4 of lean ham2 #b lbs4 of lean beef2 #b lbs4 of lean veal2 #b onions2 bunch of sweet herbs2 #ab tomatoes2 #a quart of green peas2 #e quarts of water2 pepper and salt to taste2 corn-starch2 sugar4 ,cook the meat1 cut into strips1 and the herbs and onions in the cold water four hours4 ,strain2 put the meat and half the stock on the ice--after seasoning well--for ,sunday4 ,season the rest1 when you have cooled and skimmed it1 and put over the fire with the sliced tomatoes and peas4 ,boil slowly half an hour4 ,pulp through a colander2 stir in a tablespoonful of corn-starch wet with cold water1 and a tablespoonful of white sugar4 ,simmer five minutes1 and pour out4 ,,salmi ,,of ,,ducks4 ,cut the meat neatly from the bones1 having the slices as nearly as possible of uniform size4 ,make a gravy of the bones1 stuffing1 skin1 etc41 and a quart of water1 boiling gently down to one large cupful4 ,skim and strain this into a saucepan4 ,add the juice of a lemon1 and browned flour for thickening2 stir smooth1 and lay in the sliced duck4 ,warm slowly at one side of the range1 but do not let it boil4 ,when very hot1 pour upon oblong slices of fried toast covering the bottom of a hot dish4 ,,mashed ,,squash4 ,peel1 quarter1 and boil soft4 ,mash in a hot colander1 pressing hard4 ,serve in a deep dish1 with butter1 pepper1 and salt beaten in4 ,,string-,,beans4 ,cut off the strings from both sides2 cut into short lengths1 and cook tender in boiling salt water4 ,they require twice as much time as peas4 ,drain1 season with pepper1 salt1 and butter4 ,set aside half for to-morrow's salad4 ,,cucumbers4 ,peel and lay in ice-water one hour4 ,slice2 put upon a lump of ice in a salad-dish1 and season to taste upon saucers after they are helped out4 ,,almond ,,corn-,,starch ,,blanc-,,mange4 #a quart of milk2 #d tablespoonfuls of corn-starch2 #c eggs2 lb4 almonds1 blanched1 dried1 and pounded2 rose-water and bitter almond2 cup of powdered sugar4 ,scald the milk1 with a pinch of soda stirred in4 ,have the almonds beaten to a paste with a teaspoonful of rose-water1 and stir into the hot milk4 ,simmer five minutes2 then strain through thin muslin1 pressing hard upon the almonds4 ,add this1 hot1 to the beaten eggs and sugar2 put upon the fire1 and stir in1 with the eggs1 the corn-starch wet up in cold milk1 never taking the spoon out until it is thick4 ,take off2 flavor1 and pour into a wet mould4 ,set in ice1 and it will soon form4 ,eat with sugar and cream4 ,third ,week4 ,sunday4 ---- ,rice ,soup4 ,stuffed ,veal with ,garnish of ,green ,peas4 ,boiled ,corn4 ,new ,potatoes4 ,bean ,salad4 ---- ,orange ,snow4 ,iced ,tea and ,cake4 ---- ,,rice ,,soup4 ,take the fat from your cold stock1 and strain it from the meat4 ,boil up once and skim4 ,add half a cup of rice1 and simmer until this is very tender4 ,add the water in which have been soaked two tablespoonfuls of burnt sugar1 and pour out4 ,,stuffed ,,veal ,,with ,,garnish ,,of ,,green ,,peas4 ,take the large bones from a piece of loin of veal2 stuff the cavities thus made with a good force-meat of chopped pork crumbs and seasoning--a few chopped mushrooms are an improvement--cover the sides with greased sheets of thick writing-paper2 put a cupful of soup stock or other gravy in the dripping-pan1 and baste well1 for one hour with butter and water1 afterwards with the gravy4 ,cook fully twelve minutes to the pound4 ,take off the paper during the last half hour2 dredge with flour1 baste with butter1 and brown nicely4 ,take up and keep hot while you skim the fat from the gravy1 stir into it half a cupful of chopped mushrooms and a little browned flour4 ,serve this--having cooked it three minutes--in a boat4 ,have ready some green peas1 boiled and seasoned1 and make a fence of them about the veal when dished4 ,,new ,,potatoes4 ,refer to ,thursday1 ,second ,week in ,july4 ,,boiled ,,corn4 ,see ,thursday1 ,fourth ,week in ,june4 ,,bean ,,salad4 ,cut the beans into inch-lengths1 pile in a salad-dish and pour upon them such a dressing as you compounded for the raw tomatoes on ,friday of ,second ,week in ,july4 ,garnish with curled lettuce4 ,,orange ,,snow4 #d large sweet oranges1 all the juice1 and the grated peel of one2 juice and half the grated peel of #a lemon2 #a package of ,coxe's gelatine soaked in a cup of cold water2 whites of #d eggs1 whipped stiff2 #a large cup of white sugar2 #c cups of boiling water4 ,mix the juice1 and peel of the fruit with the soaked gelatine1 also the sugar4 ,leave them covered for one hour1 then pour on the boiling water and stir clear4 ,strain through flannel1 wringing hard4 ,when quite cold1 whip in the frothed whites very gradually until the mixture is a white sponge4 ,put into a wet mould on ,saturday1 and set on the ice4 ,,iced ,,tea ,,and ,,cake4 ,set the tea aside after breakfast in a pitcher1 or bottle1 which you can keep in ice4 ,when you serve it1 half fill each glass with ice1 put in more sugar than you would use for hot tea1 and pour on the cold liquid4 ,third ,week4 ,monday4 ---- ,summer ,squash1 or 8,cymbling0 ,soup4 ,scalloped ,veal4 ,mashed ,turnips4 ,stewed ,tomatoes4 ,potatoes1 ,boiled ,whole4 ---- ,bananas1 ,oranges1 and ,cherries4 ,iced ,coffee and ,fancy ,biscuits4 ---- ,,summer ,,squash1 ,,or ,,cymbling ,,soup4 ,the bones from your cold veal2 #b lbs4 lean1 raw veal1 chopped fine2 #a onion2 #b tablespoonfuls of butter rubbed in flour2 #a cup of milk1 with a pinch of soda2 #a tablespoonful of white sugar2 #b beaten eggs2 #b good-sized white squash pared and quartered2 pepper and salt2 fried bread2 #d quarts of water4 ,boil bones1 meat1 and onions in four quarts of water until this is reduced to two4 ,strain1 cool1 and take off the fat4 ,cook the squash in one pint of the stock until soft enough to rub through a colander2 pulp1 and put this1 with its liquor1 in the remaining three pints of broth2 also the sugar1 seasoning1 and floured butter1 and cook slowly without boiling1 five minutes4 ,heat the milk1 pour upon the eggs1 stir over the fire until it begins to thicken4 ,put dice of fried bread into the tureen2 pour on the milk and eggs1 then the soup1 and stir up well4 ,,scalloped ,,veal4 ,chop the cold veal and stuffing2 put a layer into a greased bake-dish2 season1 and wet with the cold gravy4 ,lay chopped mushrooms upon this2 then bread-crumbs1 with butter scattered over them4 ,more meat seasoning1 mushrooms and crumbs should fill the dish1 with plenty of crumbs1 profusely buttered1 on top4 ,wet each layer of meat with gravy4 ,cover the dish1 and bake until it bubbles on top4 ,brown lightly1 and send to table in the dish in which it was cooked4 ,,mashed ,,turnips4 ,peel1 slice1 and cook soft in boiling salted water4 ,mash in a hot colander1 pressing well4 ,season with salt1 pepper and butter2 smooth into a heap in a root-dish1 and put pats of pepper on top4 ,,stewed ,,tomatoes4 ,see ,wednesday of ,second ,week in ,july4 ,,potatoes1 ,,boiled ,,whole4 ,peel as thin as possible4 ,put on in boiling water1 a little salt1 and cook fifteen minutes4 ,then1 pour in a pint of cold water4 ,this checks the boil and throws the meal1 or starch1 to the surface4 ,increase the heat1 and boil until a fork will pierce the largest4 ,throw off the water2 set the pot on the range1 and let the moisture evaporate4 ,put the potatoes in a deep dish2 pour upon them a few spoonfuls of melted butter mixed with chopped parsley1 and serve4 ,,bananas1 ,,oranges1 ,,and ,,cherries4 ,put bananas and oranges in one dish2 the cherries1 bestrewed with cracked ice1 in another4 ,,iced ,,coffee ,,and ,,fancy ,,biscuits4 ,see ,monday of ,second ,week in ,july4 ,third ,week4 ,tuesday4 ---- ,bread-and-,cheese ,porridge4 ,lamb ,chops4 ,pure of ,peas and ,onion4 ,lima ,beans4 ,moulded ,potato4 ,currant ,jelly4 ---- ,currants and ,raspberries4 ,unity ,cake4 ---- ,,bread-,,and-,,cheese ,,porridge4 #b lbs4 of beef-bones cracked2 #b lbs4 coarse mutton--lean and chopped2 #a lb4 stale bread-crusts1 dried to crispness in the oven2 #d quarts of water2 #d tablespoonfuls fine grated cheese2 #b tablespoonfuls of butter1 rolled in flour2 pepper1 salt1 and chopped parsley2 #a onion4 ,put on the bones1 meat1 and onion in the water1 and boil three hours4 ,cool1 and take off the fat4 ,season1 and re-heat4 ,put in the crusts2 cook very slowly until they are like a jelly4 ,take them from the fire2 beat in a bowl until smooth2 put back into the soup1 and simmer fifteen minutes4 ,stir in the butter2 cook five minutes1 and pour upon the cheese in the tureen4 ,stir up well4 ,,lamb ,,chops4 ,trim very neatly1 and broil upon a buttered gridiron over a clear fire1 turning often4 ,wind a strip of frilled tissue-paper about the bit of bare bone left upon each one4 ,,pur,e ,,of ,,peas ,,and ,,onion4 ,take a cupful of broth from your soup-pot1 before adding the bread4 ,cool1 and take off the fat1 and return to the fire with two quarts of green peas and a sliced onion4 ,set the vessel containing it in a saucepan of boiling water1 and cook1 closely covered1 until the peas begin to break4 ,put into a bowl2 bruise the peas with a potato pestle1 and return to the fire with the liquor in which they were stewed4 ,add a little parsley and a lump of sugar1 with pepper1 salt1 and butter4 ,simmer five minutes1 and turn out into a deep dish4 ,,lima ,,beans4 ,shell1 and cook in boiling1 salted water twenty-five minutes4 ,drain1 season1 and serve4 ,,moulded ,,potato4 ,mash--or rather1 beat up lightly with a fork4 ,work in butter and milk1 but do not get it too soft4 ,fill small cups--wet with cold water--with the potato1 pack down firmly and turn out upon a greased bake-pan4 ,brown in a quick oven until they are of a russet hue2 glazing with butter1 as they color4 ,transfer to a flat1 hot dish4 ,,currants ,,and ,,raspberries4 ,slightly mash the currants1 leaving as many whole ones as you break4 ,sweeten plentifully1 and1 just before serving1 mix with them an equal quantity of red or white raspberries1 fresh and whole4 ,,unity ,,cake4 ,make fresh for the day1 according to directions given in 8,,breakfast1 ,,luncheon1 ,,and ,,tea10 page #ccc4 ,third ,week4 ,wednesday4 ---- ,ox-tail ,soup4 ,beefsteak with ,wine ,sauce4 ,cream ,onions4 ,baked ,squash4 ,raw ,tomatoes4 ---- ,ambrosia ,custard4 ---- ,,ox-,,tail ,,soup4 #b ox-tails2 bunch of thyme and parsley2 #a large onion1 sliced2 #b grated carrots2 lb4 fat salt pork2 #f quarts of water2 #a small onion stuck with six cloves2 browned flour2 #b tablespoonfuls of butter4 ,slice the pork1 and fry4 ,when the fat has covered the bottom of the pan1 put in the large sliced onion and fry to a good brown4 ,then add the tails1 cut at each joint4 ,when they have been in five minutes1 take them out and put into the soup-pot with the fried onion and water4 ,cover and cook slowly two hours4 ,then put in the carrots1 herbs1 and clove onion1 and stew two hours more4 ,strain1 pulping the vegetables2 cool1 take off the fat1 and season the soup4 ,put over the fire1 and when it again simmers1 stir in the butter melted and rubbed into the browned flour to form a paste4 ,boil up once and it is ready4 ,put the remnants of the tails into a jar1 or bowl1 and add to them half the soup4 ,when cold put on ice for to-morrow4 ,,beefsteak ,,with ,,wine ,,sauce4 ,flatten and broil your steak as usual1 but when you lay it upon the hot-water dish1 have ready this sauce3 #a glass of brown sherry2 #a large spoonful of mushroom or walnut catsup2 #b tablespoonfuls of butter1 rolled in a mere dust of flour2 pepper and salt to taste4 ,heat to boiling--quickly--in a saucepan1 and when it has been poured upon the steak1 cover and let stand a few minutes before you serve4 ,,cream ,,onions4 ,boil in two waters4 ,drain1 and if they are large1 cut into quarters1 and pour over them a cup of scalding milk--in which a pinch of soda has been stirred4 ,set over the fire1 add a tablespoonful of butter1 half a teaspoonful of corn-starch1 wet with milk1 a little minced parsley1 with pepper and salt4 ,simmer three minutes1 and pour out4 ,,baked ,,squash4 ,see ,friday1 ,first ,week in ,july4 ,,raw ,,tomatoes4 ,see ,friday1 ,second ,week in ,july4 ,,ambrosia ,,custard4 #a quart of milk2 #e eggs2 #d tablespoonfuls of sugar for custard and #b for mringue2 #a grated cocoanut2 bitter almond flavoring4 ,heat the milk2 pour upon the sugar beaten up with the yolks of all the eggs and the whites of two4 ,cook1 stirring all the time1 until it begins to thicken4 ,pour it hot upon one-third of the grated cocoanut4 ,stir up well2 flavor1 and when cold put into a glass dish4 ,cover it with grated cocoanut1 and heap high upon this a mringue made of the reserved whites and sugar4 ,third ,week4 ,thursday4 ---- ,yesterday's ,soup4 ,roast ,chickens4 ,stewed ,potatoes4 ,stuffed ,tomatoes4 ,green ,corn ,pudding4 ---- ,lemon ,mringue ,pie4 ---- ,,yesterday',s ,,soup4 ,take every particle of fat from the cake of soup jelly you will find in your refrigerator2 add a cup of boiling water to thin it sufficiently to pour off from the meat2 strain it into the soup-pot1 boil gently once and skim2 add seasoning if you find it needed1 also a glass of wine and the juice of a lemon1 and pour out4 ,,roast ,,chickens4 ,clean1 wash out in several waters1 and stuff with crumbs mixed in tepid water1 then drained and put over the fire in a saucepan with a little hot butter in the bottom4 ,stir the crumbs until hot and almost dry1 add chopped parsley1 salt and pepper2 take it off and beat in two frothed eggs4 ,fill the chickens1 sew up the vents1 and tie up the necks4 ,cover the breasts with very greasy writing-paper4 ,put a cup of boiling water into the dripping-pan and roast one hour1 basting freely4 ,ten minutes before taking up the fowls1 remove the papers and baste the breasts three times with butter while browning4 ,pour off the fat from the gravy2 add the chopped yolks of two eggs1 a little browned flour1 with pepper and salt4 ,boil up and serve in a boat4 ,salt the giblets slightly and keep upon ice for to-morrow's soup4 ,,stewed ,,potatoes4 ,pare and cut in rather large dice4 ,stew twenty minutes in boiling salted water4 ,pour nearly all of this off and put on as much cold milk4 ,stew ten minutes more2 stir in a tablespoonful of butter rolled in flour2 a little minced parsley1 pepper and salt4 ,simmer five minutes and pour out4 ,,stuffed ,,tomatoes4 ,select enough large1 smooth tomatoes to fill a bake-dish4 ,cut a piece from the top of each to serve as a cover4 ,scoop out the pulp1 taking care not to injure the skin4 ,chop up a few spoonfuls of the meat from the soup2 mix with it a little chopped pork and bread-crumbs4 ,add the tomato-pulp1 pepper and sugar1 and fill the skins4 ,put on the tops1 and bake1 covered1 half an hour4 ,uncover and brown4 ,,green ,,corn ,,pudding4 ,see ,saturday1 ,first ,week in ,july4 ,,lemon ,m,,ringue ,,pie4 #c eggs2 #a great spoonful of butter2 cup of white sugar4 ,juice and grated peel of #a lemon4 ,cream butter and sugar2 beat in yolks and lemon1 and fill one large open shell of paste1 or two small ones4 ,beat the whites to a stiff mringue1 with three tablespoonfuls of powdered sugar1 and a little rose-water4 ,when the pies are done1 draw to the door of the oven1 spread quickly with this mixture1 and shut them in again for three minutes4 ,eat cold4 ,third ,week4 ,friday4 ---- ,giblet ,soup4 ,halibut la ,royale4 ,chicken ,cutlets4 ,mashed ,potatoes4 ,lettuce ,salad4 ,green ,peas4 ---- ,coffee ,cream4 ---- ,,giblet ,,soup4 ,break up the skeletons of your roast chicken4 ,put bones1 stuffing1 and giblets into a soup-pot with four quarts of water4 ,boil one hour1 and take out the giblets4 ,boil the rest an hour more2 strain1 cool1 and skim4 ,then put back over the fire to simmer4 ,meanwhile1 you should have fried an onion--sliced--in two tablespoonfuls of butter2 then taking out the onion1 have stirred in a great spoonful of browned flour1 and cooked it1 stirring incessantly five minutes4 ,now thin this mixture with a few spoonfuls of your soup1 and strain it into the soup-kettle4 ,lastly1 add the chopped giblets2 season well1 and pour out4 ,,halibut ,,la ,,royale4 #f lbs4 of halibut in one piece2 cup of bread-crumbs2 #b tablespoonfuls chopped fat salt pork2 #b teaspoonfuls essence of anchovy2 cup of melted butter2 #a cup of boiling water4 ,juice of #a lemon4 ,pepper and salt4 ,lay the halibut in salt and water two hours4 ,wipe it2 make incisions on each side of the back-bone1 and put in a dressing made of bread-crumbs1 chopped pork1 pepper1 salt and a little anchovy4 ,pour into the bottom of a neat bake-dish the butter1 hot water1 lemon and anchovy essence4 ,lay in the fish2 cover1 and bake one hour1 basting often4 ,send to table in the dish4 ,,chicken ,,cutlets4 ,the meat of your cold fowls chopped very fine2 #a cupful of drawn butter or gravy2 #d eggs2 cupful of bread-crumbs2 pepper and salt2 beaten egg and rolled cracker4 ,put the gravy into a saucepan1 and when hot1 stir in the meat1 well seasoned1 and the bread-crumbs4 ,as they heat1 add the beaten eggs1 and mix all well together1 stirring constantly for three minutes2 then pour out upon a broad dish to cool4 ,when cold and stiff1 cut into oblong cakes1 three inches long by two wide2 dip in egg1 then in cracker1 and fry in hot lard4 ,drain1 and pile upon a flat dish1 log-cabin-wise1 and serve4 ,,mashed ,,potatoes4 ,serve with the fish4 ,,green ,,peas4 ,see ,friday of ,second ,week in ,july4 ,,lettuce ,,salad4 ,see ,monday1 ,second ,week in ,july4 ,,coffee ,,cream4 #a quart of rich milk2 #a cup of strong1 made coffee2 #a pint of sweet cream1 whipped in a syllabub churn2 yolks of #c beaten eggs2 #a cup of sugar2 #a package of ,cooper's ,gelatine1 soaked one hour in a little cold water4 ,scald the milk2 add a pinch of soda2 put in the hot coffee1 and pour upon the beaten yolks and sugar4 ,return to the fire1 and stir until it begins to thicken2 when1 add the gelatine1 and take off4 ,stir until the gelatine has dissolved4 ,when perfectly cold1 whip in1 by degrees1 the frothed cream1 and put in a wet mould to form4 ,keep upon the ice until wanted4 ,third ,week4 ,saturday4 ---- ,julienne ,soup4 ,mutton ,stew with ,peas4 ,potato ,croquettes4 ,boiled ,corn4 ,cucumbers4 ---- ,cream ,cake and ,chocolate4 ---- ,,julienne ,,soup4 #b lbs4 of beef1 and the same of lean veal2 #a lb4 of lean ham2 #b carrots2 #b turnips2 #b onions2 #a cup of ,lima beans2 #c tablespoonfuls of butter2 sweet herbs2 pepper and salt2 #f quarts of water4 ,cut the meat small1 and cook with herbs in the water four hours4 ,strain4 ,put the meat and half of the stock1 well seasoned1 upon the ice4 ,cool the rest1 skim1 season1 and put back into the pot4 ,prepare your vegetables in the following manner3 ,put the butter into a frying-pan1 and when hot1 fry the onion1 sliced1 in it2 then1 carrots and turnips cut into strips less than an inch long4 ,when they have cooked five minutes1 put them into the soup4 ,simmer half an hour2 skim1 and put in the beans4 ,cook gently half an hour more1 and pour out4 ,,mutton ,,stew ,,with ,,peas4 ,take three pounds from the breast1 and cut it into inch-square pieces4 ,dredge these with flour1 and fry brown in good dripping2 add a small1 sliced onion1 and a tablespoonful of chopped herbs4 ,cover well with cold water1 put on the saucepan-lid1 and stew gently until very tender4 ,take out the meat1 and keep hot over boiling water2 strain and season the gravy2 put in a quart of young peas1 and stew slowly until the peas are done4 ,put back the meat1 boil up once1 and serve4 ,,potato ,,croquettes4 ,mash two cups of potatoes light and smooth2 season with pepper1 salt1 and a little nutmeg1 and beat in two eggs4 ,put a spoonful of dripping into a frying-pan1 and when it hisses1 stir in the potato mixture4 ,keep stirring until it is very hot4 ,spread upon a dish to cool4 ,when cold1 mould into croquettes2 dip in beaten egg1 then in rolled cracker1 and fry to a fine yellow-brown4 ,drain well1 and heap upon a dish4 ,,boiled ,,corn4 ,see ,thursday1 ,fourth ,week in ,june4 ,,raw ,,cucumbers4 ,see ,saturday1 ,second ,week in ,july4 ,,cream-,,cake ,,and ,,chocolate4 #b cups of powdered sugar2 cupful of butter2 #d eggs2 cupful of milk2 #c cups of prepared flour4 ,cream butter and sugar2 add the beaten yolks1 the milk1 finally the frothed whites1 alternately with the flour4 ,bake in jelly-cake tins4 ,when cold1 spread the following mixture between them3 #a cup of milk2 #b small teaspoonfuls of corn-starch2 #a egg2 #a teaspoonful of vanilla2 cup of sugar4 ,scald the milk2 add the corn-starch1 wet with a little cold milk2 pour upon the beaten eggs and sugar4 ,return to the fire1 and stir until quite thick4 ,flavor when cold4 ,make a good cup of chocolate1 and pass with this delicious cake4 ,fourth ,week4 ,sunday4 ---- ,chicken ,soup with ,eggs4 ,braised ,beef4 ,stewed ,onions4 ,whipped ,potatoes4 ,cream ,squash4 ,tomato ,salad4 ---- ,claret ,jelly and ,cake4 ---- ,,chicken ,,soup ,,with ,,eggs4 #a large chicken2 #d quarts of water2 #a cup of milk2 #a cup of raw rice2 pepper1 salt1 and chopped parsley2 #f eggs4 ,put on the chicken1 trussed1 but not stuffed1 in the water with the rice4 ,boil three hours1 or until the bones are ready to slip from the meat4 ,take out the chicken1 salt it and put by in a cool place for to-morrow4 ,cool and skim the soup2 season it1 and rub through a soup-sieve back into the pot1 rice and all4 ,the rice should be boiled to pieces1 and pass freely through the sieve4 ,put in the parsley1 and simmer1 while you heat the milk in a separate vessel1 and poach an egg for each person who is to partake of the soup4 ,trim each egg round when you have taken it from the water1 and lay carefully upon a flat dish4 ,pour the hot milk into the tureen2 then the soup4 ,stir well1 and lay the eggs upon the top1 one by one1 taking pains not to break them4 ,,braised ,,beef4 ,lay a piece of beef-fillet1 without bone1 weighing five or six pounds1 in a broad pot4 ,scatter sliced onion over it1 salt slightly1 and1 if you have any good gravy1 add this to the cupful of boiling water you pour over the meat4 ,cover tightly1 and cook slowly an hour and a half1 adding boiling water should the gravy sink too low4 ,when done1 dredge with flour1 set in a hot oven1 and1 as the flour browns1 baste with butter1 to glaze4 ,it should not remain longer than ten minutes in the oven4 ,strain the gravy2 pour off the top fat2 put into a saucepan with a little browned flour and a tablespoonful of catsup4 ,boil until thickened2 pour a few spoonfuls over the meat1 the rest into a boat4 ,,stewed ,,onions4 ,cook as on ,wednesday1 ,third ,week in ,july4 ,,whipped ,,potatoes4 ,pare1 boil1 and dry out the potatoes1 and whip1 first into powder1 then1 adding milk and butter1 to a cream2 at last1 beat in the stiffened white of an egg4 ,pile roughly in a deep dish1 and set in the oven to warm up1 but not to 8crust0 or brown1 and send to table4 ,,cream ,,squash4 ,pare1 quarter1 boil in hot1 salted water1 and mash4 ,put into a saucepan a half-cup of hot milk1 a tablespoonful of butter rolled in flour1 and a little salt and pepper4 ,stir in the squash until well mixed and ready to boil4 ,turn out into a deep dish4 ,,tomato ,,salad4 ,refer to ,friday1 ,second ,week in ,july4 ,,claret ,,jelly ,,and ,,cake4 #a package ,coxe's gelatine1 soaked in a large cup of water2 #b cups of sugar2 #b cups fine claret2 #a pint of boiling water2 the juice of one lemon2 a pinch of mace4 ,put soaked gelatine1 sugar1 and lemon together1 and cover for half an hour4 ,pour on the boiling water2 stir until melted1 and strain through a flannel bag4 ,add the wine1 and strain1 without squeezing1 through double flannel4 ,put in a wet mould1 and set in ice4 ,turn out upon a cold glass dish1 and pass cake with it4 ,make it on ,saturday4 ,fourth ,week4 ,monday4 ---- ,a ,baked ,soup4 ,chicken ,scallop4 ,green ,peas4 ,new ,potatoes4 ,lettuce4 ---- ,huckleberries1 ,cream1 and ,cake4 ---- ,a ,,baked ,,soup4 #c lbs4 of lean mutton1 boneless1 and cut into strips1 #a carrot2 #a turnip2 #a onion--all cut into dice2 #f ripe tomatoes1 sliced thin2 #a pint young green peas2 #a cup of green corn cut from the cob2 bunch of sweet herbs1 chopped2 #b quarts of cold water2 pepper and salt2 #a tablespoonful of sugar2 #b tablespoonfuls of butter1 cut into bits and rolled in flour4 ,put all these into a stout stone jar early in the day4 ,fit on a tight top1 putting a paste of flour and water over the crack between the mouth of the jar and the cover1 and set within a dripping-pan of boiling water in the oven4 ,do nothing more to it until dinner-time1 except to add more boiling water as that in the pan evaporates4 ,when ready for the soup1 pour into the tureen without straining4 ,,chicken ,,scallop4 ,cut cold boiled chicken into pieces less than an inch long4 ,have ready a cup of yesterday's soup in a saucepan--or some drawn butter--and1 when hot1 stir in the meat4 ,just boil1 and pour upon a beaten egg4 ,cover the bottom of a bake-dish with fine crumbs2 pour in the mixture1 rather highly seasoned2 strew with more crumbs2 put drops of butter over the surface1 and bake1 covered1 half an hour2 then brown quickly4 ,,green ,,peas4 ,shell1 and boil in hot salted water from twenty to twenty-five minutes1 adding a lump of sugar1 if they are not freshly gathered4 ,drain well2 dish1 and season with pepper1 salt1 and butter4 ,,new ,,potatoes4 ,scrape off the skins1 and cook in boiling salted water1 until a fork will go in easily4 ,turn off all the water4 ,set the uncovered pot for a moment upon the range1 throwing in a little fine salt4 ,then send up in a dish1 with a napkin thrown lightly over it4 ,,lettuce4 ,do not trouble yourself to-day with making salad-dressing4 ,pick apart the lettuce leaves1 put into a salad-bowl with cracked ice below and among them1 and pass the oil1 pepper1 salt1 and vinegar with it4 ,,huckleberries1 ,,cream1 ,,and ,,cake4 ,pick over and wash the berries4 ,drain1 and serve in a glass dish4 ,send around sugar and cream with them1 and follow with the cake-basket4 ,fourth ,week4 ,tuesday4 ---- ,potage aux ,crotons4 ,devilled ,crab4 ,corned ,beef and ,turnips4 ,lima ,beans4 ,beets4 ---- ,plain ,boiled ,pudding4 ---- ,,potage ,,aux ,,cro,,tons4 #c lbs4 of lean beef2 fried bread2 #a onion1 sliced2 #c quarts of water2 chopped herbs2 #a carrot1 cut up2 pepper1 salt1 and #a great spoonful of clear catsup--walnut or mushroom2 dripping4 ,fry meat and vegetables ten minutes in plenty of hot dripping4 ,drain this off1 and set by in the pan while you put meat1 vegetables1 and herbs on in the water1 and set where they will heat slowly to a boil4 ,prepare the crotons by cutting out1 with the top of a pepper-box1 small rounds of stale bread1 and frying them in the dripping used for the beef1 etc4 ,drain1 and set these in an open oven1 that they may get very dry4 ,boil the soup three hours4 ,strain2 cool1 skim1 season2 boil and skim five minutes1 and put in the crotons4 ,heat three minutes1 but do not boil1 and pour out4 ,,devilled ,,crab4 #a cup of crab-meat1 picked from the shells of well-boiled crabs2 #b tablespoonfuls of fine bread-crumbs or rolled cracker2 yolks of two hard-boiled eggs1 chopped2 juice of a lemon2 teaspoonful of made mustard2 a little ,cayenne pepper and salt2 #a cup of good drawn butter4 ,mix one spoonful of the crumbs with the chopped crab-meat1 yolks1 seasoning1 and drawn butter4 ,fill scallop-shells--large clam-shells will do1 or small pat-pans--with the mixture2 sift crumbs over the top1 and heat to slight browning in a quick oven4 ,,corned ,,beef ,,and ,,turnips4 ,cook the beef in plenty of cold water1 bringing slowly to the boil4 ,cook fifteen minutes to the pound after it begins to simmer4 ,when about three-quarters done put in a dozen turnips1 peeled and quartered4 ,when you dish the beef1 lay these--unmashed--about it4 ,serve the meat with drawn butter1 having as a base the pot-liquor4 ,save the rest of the liquor for to-morrow's soup4 ,,lima ,,beans4 ,shell1 and cook in boiling salted water about twenty-five minutes4 ,then drain1 pour over them a little drawn butter1 well peppered1 and serve4 ,,beets4 ,be careful1 in cutting off the tops and washing them1 not to break the skins1 or they will bleed away their color in the water4 ,cook in boiling water one hour4 ,scrape2 slice2 salt1 pepper1 and butter1 and pour a few spoonfuls of boiling vinegar upon them after they are dished4 ,,plain ,,boiled ,,pudding4 #c heaping cups of flour2 #b cups of buttermilk or 8loppered0 milk2 #a full teaspoonful of soda1 dissolved in boiling water2 cupful of powdered suet2 #a teaspoonful of salt4 ,stir the sour milk into the flour gradually until it is free from lumps4 ,put in salt and suet2 lastly1 beat in the soda water quickly and faithfully4 ,put into a buttered mould1 and boil an hour and a half4 ,eat hot with sauce4 ,fourth ,week4 ,wednesday4 ---- ,butter 7or ,lima7 ,bean ,soup4 ,breaded ,veal ,cutlets4 ,mashed ,potatoes4 ,succotash4 ,devilled ,tomatoes4 ---- ,baked ,huckleberry ,pudding4 ---- ,,butter 7,,or ,,lima7 ,,bean ,,soup4 ,the pot-liquor from your beef2 #a quart of butter 7or ,lima7 beans2 cup corn-meal1 scalded and left to cool2 #a onion2 bunch of parsley2 #b teaspoonfuls essence of celery2 #b beaten eggs2 pepper4 ,take the fat from the pot-liquor and put over the fire with the beans1 onion1 and scalded meal4 ,the latter should be soft as thin mush4 ,stir until this is well mixed with the soup1 and boil gently1 stirring now and then1 until the beans are broken to pieces4 ,rub to a pure through a colander2 put in pepper and chopped parsley4 ,simmer five minutes1 and pour a cupful upon the beaten eggs4 ,stir this back into the soup2 cook one minute1 without quite boiling1 and serve4 ,pass sliced lemon with it4 ,,breaded ,,veal ,,cutlets4 ,trim and flatten the cutlets2 pepper and salt1 and roll in beaten egg2 then in pounded cracker4 ,fry rather slowly in good dripping2 turning when the lower side is brown4 ,drain off the fat2 squeeze a little lemon-juice upon each1 and serve in a hot1 flat dish4 ,,mashed ,,potatoes4 ,mash very soft with butter and milk2 season and heap irregularly upon a dish4 ,,succotash4 #f ears of corn2 #a pint of string-beans1 trimmed and cut into short pieces2 #a tablespoonful of butter rolled in flour2 #a cup of milk2 pepper and salt4 ,cut the corn from the cob1 bruising as little as possible4 ,put over the fire with the beans in enough hot water1 salted1 to cover them1 and stew gently half an hour4 ,turn off nearly all the water1 and add a cupful of milk4 ,simmer in this1 stirring to prevent burning1 twenty minutes2 add the floured butter1 the pepper and salt1 and stew ten minutes4 ,serve in a deep dish4 ,,devilled ,,tomatoes4 #ab fine1 firm tomatoes1 pared and sliced nearly half an inch thick2 yolks of #c hard-boiled eggs1 pounded2 #c tablespoonfuls of melted butter1 and same of vinegar2 #b raw eggs1 beaten light2 #a teaspoonful sugar1 and half as much1 each1 of made mustard and salt2 a pinch of ,cayenne4 ,rub butter1 pounded yolks1 pepper1 salt1 mustard and sugar together4 ,beat hard1 add vinegar1 and heat to a boil4 ,put this upon the beaten eggs and whip to a smooth cream4 ,set in hot water while you broil the tomatoes in an oyster-broiler1 over clear coals4 ,lay this upon a hot chafing-dish1 and pour the scalding dressing upon them4 ,,baked ,,huckleberry ,,pudding4 #a pint of milk2 #b eggs2 #a quart of flour 7sifted72 #a gill yeast2 #a saltspoonful of salt2 #a teaspoonful of boiling water2 nearly a quart of berries1 dredged with flour4 ,make a batter of these ingredients--leaving out the berries--and set in a warm place to rise1 for about four hours4 ,if light then1 stir in the dredged berries2 pour into a buttered cake-mould1 and bake one hour in a moderate oven4 ,turn out1 and eat with hard sauce4 ,fourth ,week4 ,thursday4 ---- ,bean and ,tomato ,soup4 ,fricasseed ,chickens4 ,boiled ,onions with ,sauce4 ,green ,pea ,cakes4 ,potatoes la ,lyonnaise4 ---- ,baked ,cup ,custards4 ---- ,,bean ,,and ,,tomato ,,soup4 ,cut up a quart of ripe tomatoes2 season with pepper1 salt and sugar1 and stew until broken to pieces4 ,rub through a colander2 add what was left of yesterday's bean soup2 heat together almost to boiling1 and pour upon dice of fried bread in the tureen4 ,,fricasseed ,,chicken4 ,clean1 wash1 and cut the fowls into joints4 ,put a layer of fat salt pork in the bottom of a pot2 lay the chicken upon this2 pepper and salt4 ,cover with more pork1 and pour in three tablespoonfuls of hot water mixed with as much butter4 ,finally1 drop in a little minced onion4 ,cover tightly1 and heat very slowly4 ,after the chickens begin to stew1 cook steadily one hour1 if they are tender4 ,if not1 increase the time at discretion4 ,when they are done1 take up and keep hot4 ,add a little boiling water to the gravy2 strain1 thicken with browned flour1 boil up and pour upon the fowls4 ,,boiled ,,onions ,,with ,,sauce4 ,boil fifteen minutes in hot salted water4 ,throw this off2 add a little gravy 7made1 if you have none ready1 by boiling a chicken-scrag and feet in a pint of water1 until there is less than a cupful of broth1 then seasoning and thickening this71 with chopped parsley4 ,stew five minutes longer1 or until tender1 and dish4 ,,green ,,pea ,,cakes4 #b cups of boiled green peas1 mashed hot with pepper1 salt1 and butter2 #b beaten eggs2 #a cup of milk2 cup of prepared flour4 ,mix and beat hard4 ,fry as you would griddle-cakes4 ,,potatoes ,,la ,,lyonnaise4 ,chop cold parboiled potatoes into coarse dice4 ,put some butter in a frying-pan1 and1 when hot1 throw in a tablespoonful of chopped onion and a little parsley4 ,cook one minute2 add the potatoes1 and stir until very hot and glazed with the butter1 but not until colored4 ,serve hot4 ,,baked ,,cup ,,custards4 #a quart of milk2 #e eggs2 #a cup of sugar2 lemon flavoring for custard1 and lemon-juice for the mringue4 ,heat the milk1 add all but two tablespoonfuls of sugar to the beaten yolks of all the eggs and the whites of two1 and pour the scalding milk upon them1 mixing in well4 ,fill buttered stone-china cups with this custard2 set in a dripping-pan of hot water1 and bake until 8set40 ,then pile upon them roughly a mringue made of the reserved whites1 whipped stiff with the rest of the powdered sugar and the lemon-juice4 ,shut the oven until these begin to be tinged4 ,eat cold from the cups4 ,fourth ,week4 ,friday4 ---- ,corn ,soup4 ,mayonnaise of ,lobster4 ,beefsteak au ,matre d',htel4 ,stewed ,lima ,beans4 ,fried ,cucumbers4 ,boiled ,potatoes4 ---- ,blackberry ,pie4 ,iced ,tea4 ---- ,,corn ,,soup4 #a pint of grated corn just from the cob2 #c pints of boiling water2 #a pint of hot milk2 #c tablespoonfuls of butter2 #a heaping tablespoonful of flour2 pepper2 salt2 yolks of #b eggs4 ,put on the cobs1 after you have grated off the corn1 in the boiling water1 and cook half an hour4 ,take them out and put in the corn4 ,boil one hour or until very soft4 ,pulp through the colander back into the water4 ,season1 and set over the fire to simmer4 ,put the butter into a saucepan1 and1 when hot1 stir in the flour4 ,cook ten minutes1 stirring all the while4 ,add a little of the soup to thin it1 and empty the saucepan into the soup-pot1 stirring the contents until smooth4 ,heat the milk in another saucepan1 pour upon the beaten yolks1 cook one minute1 and pour into the tureen4 ,season with pepper and salt1 and stir the soup into it4 ,this is a remarkably nice soup4 ,,mayonnaise ,,of ,,lobster4 ,meat of one large boiled lobster1 cold and cut into dice4 ,lay aside the coral for the dressing4 ,make this of these ingredients3 #d hard boiled eggs2 #b tablespoonfuls best salad-oil2 #a teaspoonful1 each1 of made mustard1 salt1 white sugar1 and anchovy sauce2 vinegar and cayenne to taste4 ,pound the yolks perfectly smooth1 and rub in the coral and other ingredients with great care1 moistening with vinegar as they stiffen1 until a smooth cream is the result4 ,pour this over the minced lobster1 and toss up well with a silver fork4 ,heap in the centre of your salad-bowl1 and lay cool1 white lettuce-hearts around it1 helping out these with the lobster4 ,inside of the lettuce lay a chain of the sliced boiled whites4 ,,beefsteak ,,au ,,ma,,tre ,d',h,,tel4 ,broil your beefsteak in the usual manner4 ,lay upon the chafing-dish and pour upon it a sauce made of #a great spoonful of butter2 #a teaspoonful very finely minced parsley2 pepper1 salt and the juice of a lemon--heated almost to boiling in a clean saucepan4 ,put a hot cover over the steak1 and let it stand five minutes before serving4 ,,stewed ,,lima ,,beans4 ,boil in hot salted water fifteen minutes4 ,drain half of this off and stir in--for a quart of beans--a tablespoonful of very finely chopped sweet salt pork--the whitest fat slice you can get--a teaspoonful of minced onion1 a little chopped parsley2 pepper and a cupful of hot milk1 with a pinch of soda stirred in to prevent curdling4 ,stew slowly fifteen minutes more2 stir in a scant tablespoonful of butter rolled in flour2 cook ten minutes and pour out4 ,,fried ,,cucumbers4 ,see ,wednesday1 ,first ,week in ,july4 ,,boiled ,,potatoes4 ,see ,monday of this week4 ,,blackberry ,,pie4 ,line a pie-dish with good crust1 and fill with ripe berries1 sweetening plentifully4 ,cover with another crust and bake in a moderate oven4 ,eat cold with white sugar sifted over it4 ,,iced ,,tea4 ,see ,sunday1 ,third ,week in ,july4 ,fourth ,week4 ,saturday4 ---- ,kilkenny ,soup4 ,mutton ,chops4 ,ragot of ,vegetables4 ,stewed ,tomatoes4 ---- ,indian ,pudding4 ---- ,,kilkenny ,,soup4 #c lbs4 of lean beef2 #b lbs4 scrag of mutton1 cut up small2 #a lb4 lean ham2 #c sliced onions2 #c carrots2 #b turnips2 bunch of sweet herbs2 of a cup of ,irish oatmeal1 previously soaked four hours in a little tepid water2 #f quarts of cold water2 pepper and salt2 #f parboiled potatoes1 sliced4 ,crack the bones1 and cut the meat into strips4 ,cover with the water1 and bring slowly to the boil4 ,when this has lasted one hour1 skim off the top of the pot1 and put in the onions fried brown in dripping1 the other vegetables sliced1 and the herbs2 cook three hours longer1 and strain the soup4 ,season the meat pretty highly and pour upon it--in a jar or bowl--half the clear stock4 ,set upon the ice for ,sunday1 when cold4 ,rub the vegetables through the colander into the rest of the stock2 cool1 take off the fat1 season1 add the sliced potatoes and the oatmeal1 and cook one hour more4 ,strain into the tureen4 ,,mutton ,,chops4 ,trim1 leaving a bit of bare bone at the end of each4 ,pepper1 and broil over a clear fire4 ,lay upon a hot dish2 salt and butter both sides of each chop1 and lay outside of your stewed tomatoes4 ,,rago,t ,,of ,,vegetables4 ,parboil #a carrot1 #a turnip1 #b potatoes1 #b ears of corn1 #a cup of ,lima beans1 and the same of peas1 #a onion1 and with them lb4 of fat salt pork4 ,drain off the water1 and lay aside the pork4 ,slice carrots1 turnips1 potatoes and onion4 ,put into a saucepan with a cup of your soup taken out before thickening2 season well2 cut the corn from the cob and add with the peas1 beans1 and a sliced tomato as soon as the rest are hot4 ,stew all together half an hour4 ,stir in a great lump of butter rolled in flour2 stew five minutes and pour into a deep dish4 ,,stewed ,,tomatoes4 ,loosen the skins with hot water1 peel and slice4 ,stew until broken to pieces4 ,pulp through a coarse sieve1 rubbing out all that will pass4 ,return to the fire with a little sugar1 pepper and salt1 and boil briskly fifteen minutes4 ,stir in1 then1 enough fine crumbs to make it like a tolerably thick batter2 add a great spoonful of butter2 stew1 stirring well1 five minutes2 pour in the middle of a flat dish1 and arrange the chops around it4 ,,indian ,,pudding4 #a quart of milk2 #d cups white ,indian meal2 #c eggs2 #d tablespoonfuls of sugar2 #a teaspoonful of salt2 lb4 powdered suet2 #a teaspoonful of cinnamon2 teaspoonful of soda in the milk4 ,scald the milk1 and1 while hot1 stir in meal1 suet1 and salt4 ,when cold1 beat in the yolks and sugar1 the spice--at last the whites4 ,beat long and hard2 pour into a buttered mould1 leaving room for swelling--and plenty of it--put into a pot of boiling water almost up to the top1 and boil four hours4 ,turn out1 and eat hot with sauce4 ,,august4 ,first ,week4 ,sunday4 ---- ,macaroni ,soup4 ,stewed ,ducks4 ,green ,peas4 ,boiled ,corn4 ,fried ,egg-plant4 ,potato ,salad4 ---- ,almond ,custard with ,cocoanut ,frost4 ---- ,,macaroni ,,soup4 ,take the fat from your cold soup2 pour the latter carefully from the meat1 and heat to a slow boil4 ,having removed all the scum that will rise1 add a quarter pound of macaroni1 broken into short pieces1 boiled twenty minutes in hot salted water1 and left to get cold4 ,simmer fifteen minutes1 and serve4 ,,stewed ,,ducks4 ,clean1 wash1 and truss neatly1 but do not stuff the ducks4 ,put into a broad saucepan1 such as is generally known as a braising-pan4 ,strew with a little onion2 pour over them a cupful of weak broth made by boiling the giblets in a pint of water and reducing one-half4 ,season this well1 and when you have poured it upon the ducks1 cover the saucepan and cook gently an hour and a half or until the ducks are tender4 ,turn them when half done4 ,take up when ready2 keep hot while you strain and thicken the gravy with browned flour4 ,pour a little over the ducks1 the rest into a boat4 ,,green ,,peas4 ,see ,monday1 ,fourth ,week in ,july4 ,,boiled ,,corn4 ,strip off all except the inner thin husk4 ,turn this down1 and pick off the silk4 ,put back the husk1 tie with a bit of thread1 and cook in boiling water from twenty-five to thirty minutes4 ,break off the stalks and husks1 and send to table wrapped in a napkin4 ,,fried ,,egg-,,plant4 ,cut in slices half an inch thick2 pare each carefully1 and lay for one hour in salt and water1 to remove the bitter taste4 ,then slightly salt and pepper each piece1 and dip in a batter made of two eggs1 half a cup of milk1 and about a cup of flour1 or enough for thin batter4 ,fry in hot lard or dripping to a fine brown2 drain well1 and serve hot4 ,,potato ,,salad4 ,slice six or eight cold boiled potatoes2 put them into a salad-dish1 and season as follows3 ,to two tablespoonfuls of salad-oil add one teaspoonful of sugar1 half as much1 each1 of made mustard1 salt1 and pepper1 and nearly as much essence of celery4 ,rub to a smooth paste1 and whip in1 a teaspoonful at a time1 five tablespoonfuls of vinegar4 ,when well mixed1 pour upon the salad4 ,,almond ,,custard1 ,,with ,,cocoanut ,,frost4 #b cups fresh milk1 with a pinch of soda stirred in2 lb4 almonds1 blanched1 dried1 and pounded2 #c beaten eggs2 cup powdered sugar2 rose-water2 #a cocoanut1 pared1 thrown into cold water1 and grated4 ,scald the milk2 stir in the almond-paste1 which should have been mixed with rose-water1 to prevent oiling4 ,boil one minute1 and pour upon the beaten eggs and sugar4 ,return to the fire1 and stir until the mixture begins to thicken4 ,take off1 and pour into a bowl4 ,when cold1 put on ice until ,sunday4 ,then turn the custard into a glass dish1 and heap high with the grated cocoanut4 ,strew powdered sugar over all4 ,first ,week4 ,monday4 ---- ,clam ,soup4 ,ragot of ,duck and ,green ,peas4 ,onions4 ,potatoes1 with ,cheese ,sauce4 ,raw ,tomatoes4 ---- ,blackberries1 ,huckleberries1 and ,cream4 ,sliced ,cake4 ---- ,,clam ,,soup4 #ej clams2 #a quart of hot water2 #b tablespoonfuls of butter2 #a tablespoonful of flour2 #a teaspoonful chopped onion1 and same of mixed thyme and parsley2 #b cups of hot milk2 salt and cayenne2 #b blades of mace4 ,cut the hard parts off from the clams1 putting the soft halves on ice4 ,strain off all the liquor1 and put with the hard bits over the fire1 with a quart of hot water1 the onion1 herbs1 and mace4 ,simmer forty minutes4 ,heat the milk in another vessel--not forgetting the pinch of soda2 stir in the butter1 cut up in the flour1 and set in hot water until the soup is ready4 ,at the end of the forty minutes1 strain the clam broth1 leaving out the hard parts4 ,put in the soft1 season with salt and cayenne1 and let them just boil4 ,pour into the tureen1 add the milk and butter1 and set the tureen in hot water five minutes before serving4 ,,rago,t ,,of ,,duck ,,and ,,green ,,peas4 ,cut the meat from the carcasses left since yesterday1 making the slices as neat as you can4 ,if you have not a large cupful of gravy left1 make it by stewing down the bones and stuffing in a quart of water1 cooling1 skimming1 and seasoning it4 ,put this in a saucepan with the pieces of duck1 and set where it will get very hot1 but not boil4 ,cook a quart of tender green peas in boiling water twenty minutes2 drain1 and season them with pepper1 salt1 and butter4 ,take out the duck and pile in the centre of a dish2 put the peas around it like a green hedge4 ,boil up the gravy once when you have stirred in a little browned flour1 wet with cold water1 and pour upon the meat4 ,,onions4 ,boil in two waters1 and after draining off the last1 cover1 barely1 with boiling milk2 stir in a good piece of butter rolled in flour2 season with salt and pepper2 boil once1 and pour into a deep dish4 ,,potatoes1 ,,with ,,cheese ,,sauce4 #ab boiled potatoes1 mashed soft with milk and butter2 #d tablespoonfuls of dry1 grated cheese2 #a cup of rich drawn butter2 #b beaten eggs2 pepper1 salt1 and nutmeg2 triangles of fried bread2 cracker-dust4 ,stir into the hot drawn butter the pepper1 salt1 nutmeg1 beaten eggs1 and half the cheese1 and heat1 stirring constantly1 until it thickens4 ,put a layer of potato upon a flat stone-china dish--or a block-tin one--round it to suit the shape of the dish1 and cover with the sauce2 this1 in turn1 with a narrowing round of potatoes1 but of equal thickness1 and this with sauce1 and so on1 until you have a mound rounded on top4 ,coat with sauce1 then with the rest of the cheese and some pounded cracker4 ,lay the sippets of fried bread up against it at the base1 and heat to browning in a quick oven4 ,,blackberries1 ,,huckleberries1 ,,and ,,cream4 ,,cake4 ,put the blackberries in a dish of their own4 ,some persons like them with cream1 but more prefer to eat them simply strewed with sugar4 ,wash the huckleberries1 and pass cream and sugar with them2 then a basket of simple cake4 ,first ,week4 ,tuesday4 ---- ,a ,summer ,soup4 ,veal ,collops4 ,tomato ,sauce4 ,raw ,cucumbers4 ,string ,beans4 ---- ,apple ,compote au ,gratin4 ---- ,a ,,summer ,,soup4 #c lbs4 coarse1 lean beef1 cut into strips2 #a lb4 ham or salt-pork bones2 #d quarts of water2 #b carrots2 #b turnips2 #ab very small and young onions1 minus the stalks2 #a cup of strained tomato sauce2 #a cup of green peas2 cup of green corn1 cut from the cob2 pepper and salt4 ,cook the beef and bones in the water down to two quarts of liquid4 ,strain1 cool1 and skim4 ,meanwhile cut carrots and turnips into neat dice or strips1 and parboil with the onions five minutes in boiling water4 ,return your skimmed and seasoned stock to the fire1 and when almost on the boil1 put in the parboiled and drained vegetables1 with peas and corn4 ,simmer half an hour1 add the tomato sauce1 and cook ten minutes more1 then pour out4 ,,veal ,,collops4 #c lbs4 of lean veal1 cut into square bits1 two inches across1 and more than half an inch thick2 lb4 fat salt pork1 cut into lardoons2 #a cup of gravy taken from your soup before adding the vegetables2 #a cup of drawn butter2 yolks of #b eggs2 juice of half a lemon2 pepper1 salt1 nutmeg1 and a pinch of mace4 ,lard the veal with the pork1 and lay in a pan of boiling water three minutes4 ,have ready a cup of gravy seasoned with nutmeg1 pepper1 salt1 and lemon-peel4 ,put in the meat1 and simmer half an hour very gently4 ,beat the yolks into the drawn butter2 stir in the lemon-juice2 add to the contents of the saucepan1 and stir1 carefully1 not to break the lardoons1 five minutes4 ,heap the collops into a block upon a dish1 and pour on the gravy4 ,,tomato ,,sauce4 ,peel1 slice1 and stew twenty minutes2 then season with pepper1 salt1 butter rolled in flour1 and sugar4 ,simmer five minutes1 and pour out4 ,,string-,,beans4 ,cut off the ends2 8string0 well1 paring both sides with a keen knife2 cut into short pieces1 and cook in boiling salt water forty minutes4 ,drain2 salt1 pepper1 and stir in a tablespoonful of butter1 heated with a teaspoonful of vinegar4 ,,raw ,,cucumbers4 ,pare1 lay in ice-water one hour2 slice1 and mix with pounded ice1 in a glass bowl4 ,pass vinegar1 salt1 pepper1 and oil with them4 ,,apple ,,compote ,,au ,,gratin4 ,make a quart of good apple sauce2 rubbing it very smooth1 and beating in1 while hot1 sugar to make it quite sweet1 nutmeg1 and a great spoonful of butter4 ,make a heap of it 7it should be rather stiff when cold7 upon a deep plate1 or pie-dish4 ,wash all over with beaten egg1 and sift rolled cracker thickly upon it4 ,bake half an hour1 and eat hot with butter and sugar4 ,first ,week4 ,wednesday4 ---- ,beef ,noodle ,soup4 ,boiled ,chickens and ,tongue4 ,fried ,egg-plant4 ,lima ,beans4 ,potato ,puffs4 ---- ,peaches and ,cream4 ---- ,,beef ,,noodle ,,soup4 ,first--to borrow an idea from worthy ,mrs4 ,glass--make the noodles4 ,take #d eggs1 beaten one minute2 #c tablespoonfuls of water2 enough flour 7prepared7 for stiff dough1 and a saltspoonful of salt4 ,make up1 and knead fifteen minutes4 ,roll into a thin sheet1 and cut half of it into long strips1 less than half an inch wide1 and these1 again1 across at intervals of four inches4 ,now1 roll the other half of the sheet up very closely1 making a long scroll like a quill4 ,cut this across1 with a keen knife1 into little wheels less than a quarter of an inch wide4 ,lay all in a sunny window to dry4 ,those intended for to-day will be fit to use in two hours4 ,the rest will keep in a dry1 cool place several days1 and can be used as a vegetable1 or in soups4 ,make a stock of #b lbs4 of beef bones1 the same of mutton bones and a slice of lean ham boiled in three quarts of water1 with #a onion1 #a carrot1 and a bunch of herbs chopped4 ,boil down to two quarts1 strain2 cool1 skim and season1 and put in a good handful of the noodles--a few at a time--so soon as it boils4 ,simmer twenty minutes4 ,,boiled ,,chickens ,,and ,,tongue4 ,clean1 wash1 and truss the chickens2 bind legs and wings down closely by tying up the fowls in white1 perfectly clean bobbinet lace1 or mosquito net4 ,put on in plenty of boiling salted water and cook one hour1 unless they are large and tough4 ,in that case cook very slowly and long4 ,have ready a tongue1 which has soaked several hours in warm water--boiled1 skimmed1 and trimmed4 ,lay upon a dish with a chicken on each side4 ,pour a few spoonfuls of melted butter1 heated1 with a little chopped parsley1 over all three2 set in a quick oven three minutes2 anoint again with the butter and parsley1 and send to table upon a hot1 clean dish4 ,pass a boat of drawn butter with them4 ,save the chicken liquor1 well seasoned1 for to-morrow's soup1 also the water in which the tongue was boiled4 ,if it is a smoked tongue1 you can use the fat from the top for dripping4 ,if corned1 the liquor can be added to soups and gravies4 ,,fried ,,egg-,,plant4 ,please refer to ,sunday of this week4 ,,lima ,,beans4 ,shell and cook in boiling salted water about thirty minutes4 ,drain1 dish1 and stir in salt1 pepper1 and a good lump of butter4 ,,potato ,,puffs4 #f boiled potatoes1 mashed soft1 with a tablespoonful of milk1 and as much butter2 #c beaten eggs2 #f tablespoonfuls of prepared flour1 or enough to enable you to make into soft dough4 ,make into balls like doughnuts2 roll these in flour1 and fry to a fine brown in hot lard4 ,,peaches ,,and ,,cream4 ,pare and slice the peaches just before dinner1 and cover the glass dish containing them to exclude the air as much as may be1 since they soon change color4 ,do not sugar them in the dish4 ,they then become preserves--not fresh fruit4 ,pass 8fruit sugar0 and cream with them4 ,first ,week4 ,thursday4 ---- ,chickens and ,corn ,soup4 ,game ,mutton4 ,green ,peas4 ,beets4 ,mashed ,potatoes4 ---- ,huckleberry ,shortcake4 ---- ,,chicken ,,and ,,corn ,,soup4 ,the pot-liquor from yesterday's chickens2 #ab ears of corn1 grated from the cob2 #a cup of milk2 #a tablespoonful of butter1 rolled in flour2 pepper1 salt1 and parsley4 ,take the fat from the top of your liquor1 and save in the dripping-pot4 ,heat the broth to a boil2 put in the cobs from which the corn has been cut1 and cook half an hour4 ,strain the soup2 put again over the fire and put in the cut corn4 ,n4 ,b4--,it is well to split each row of grains before cutting them off4 ,cook forty minutes1 stir in butter and flour1 with the parsley4 ,simmer five minutes1 and serve4 ,,game ,,mutton4 ,cut away the under-side of a nice leg of mutton1 to make it as flat as may be without exposing the bone4 ,put the pieces thus trimmed off over the fire1 with a quart of water1 and stew down one-half4 ,cool1 skim1 season1 and re-heat4 ,meantime1 lard the upper side of the meat with slender lardoons4 ,if you have not a larding-needle--which is a pity--use a long-bladed jack-knife to make diagonal incisions in the mutton2 then thrust in the lardoons with your fingers1 bringing both ends to the surface4 ,now rub the meat all over with hot butter and vinegar1 letting the surplus trickle into the dripping-pan4 ,pour the boiling pint of gravy over the leg1 and roast twelve minutes to the pound1 basting every ten minutes1 copiously4 ,just before taking it up1 pour off the fat from the gravy2 dip up a few spoonfuls of the brown juice1 and1 mixing with as much currant jelly1 beat in a little browned flour1 wet up with cold water4 ,baste the meat with this until a fine brown glaze covers it4 ,serve the gravy1 well skimmed1 in a boat4 ,this is a delightful dish4 ,carve judiciously1 so as to leave a seemly joint cold for to-morrow4 ,,green ,,peas4 ,see ,sunday of this week4 ,,beets4 ,see ,tuesday1 ,fourth ,week in ,july4 ,,mashed ,,potatoes4 ,prepare as usual1 and serve without browning4 ,,huckleberry ,,shortcake4 ,please see ,wednesday1 ,second ,week in ,june4 ,first ,week4 ,friday4 ---- ,sister ,anne's ,soup4 ,boiled ,bass4 ,cold ,mutton4 ,boiled ,potatoes4 ,tomato ,salad4 ,green ,corn ,pudding4 ---- ,apple ,custard ,pie4 ---- ,,sister ,,anne',s ,,soup4 #ab potatoes1 pared and quartered2 #a onion1 sliced2 tablespoonful of minced parsley2 #a cup of unskimmed milk 7cream is still better72 #b tablespoonfuls of butter2 #a tablespoonful of corn-starch1 wet with cold milk2 #a teaspoonful of sugar2 #b quarts of boiling water2 pinch of soda in the milk4 ,parboil the potatoes ten minutes2 throw off the water1 and put on two quarts of boiling water4 ,cook in this one hour with the onion1 replenishing from the kettle as it boils away4 ,then rub through a fine colander1 season with pepper1 salt1 and parsley1 and re-heat4 ,when it bubbles up1 stir in the butter and corn-starch2 boil up1 add the hot milk1 and serve4 ,,boiled ,,bass4 ,put enough water in the pot for the fish to swim in1 easily4 ,add half a cup of vinegar1 a teaspoonful of salt1 an onion1 a dozen black peppers1 and a blade of mace4 ,sew up the fish in a piece of clean net1 fitted to its shape4 ,heat slowly for the first half hour1 then boil eight minutes1 at least1 to the pound1 quite fast4 ,unwrap1 and pour over it a cup of drawn butter1 based upon the liquor in which the fish was boiled1 with the juice of half a lemon stirred into it4 ,garnish with sliced lemon4 ,,cold ,,mutton4 ,put on the larded joint1 cold1 garnished with nasturtium flowers and curled parsley4 ,,boiled ,,potatoes4 ,pass with the fish4 ,please see ,monday of ,fourth ,week in ,july4 ,,tomato ,,salad4 ,peel with a sharp knife4 ,slice1 arrange in a salad-dish1 and pour over it a dressing such as you made for potato salad on ,sunday of this week4 ,,green ,,corn ,,pudding4 #ab ears of sweet corn1 each row of grains split lengthwise1 then cut close to the cob2 #d eggs2 #b cups of milk2 #a tablespoonful of sugar1 rubbed up with one of butter2 #a teaspoonful of salt2 #b tablespoonfuls of flour4 ,mix as you would a rice pudding1 and bake one hour in a buttered dish4 ,serve in the bake-dish1 hot4 ,,apple ,,custard ,,pie4 ,make a very sweet apple sauce in which not a lump remains4 ,to each cupful add two eggs beaten light and half a cupful of perfectly fresh milk4 ,have ready some paste-shells in pie-plates1 fill with the custard and bake at once without an upper crust4 ,first ,week4 ,saturday4 ---- ,pot au ,feu4 ,ham and ,eggs4 ,casserole of ,potato4 ,string-,beans4 ,cream ,squash4 ---- ,jelly ,omelette4 ---- ,,pot ,,au ,,feu4 #e lbs4 of brisket of beef--bones cracked1 and meat sliced2 the broken bones of your cold mutton1 after you have sliced off the meat2 #b grated carrots2 #b grated turnips2 #a large fried onion2 bunch of sweet herbs2 #a whole carrot2 #a whole turnip1 cut into dice2 #a very small cauliflower1 the bunches clipped apart2 #f quarts of water2 pepper and salt4 ,put on the meat1 bones1 onion1 grated vegetables and herbs in the soup-pot with the water2 cover closely and cook slowly five hours4 ,then strain2 take out the meat and set aside with half the stock1 well seasoned1 for ,sunday4 ,put on the ice when cold4 ,cool and skim the rest2 season2 put back in the pot with a parboiled turnip1 carrot1 and cauliflower1 the latter clipped into small clusters2 the others cut into dice4 ,simmer half an hour1 and serve4 ,,broiled ,,ham ,,and ,,eggs4 ,cut slices of cooked ham of equal size2 broil upon a gridiron over a clear fire4 ,lay upon a hot dish2 pepper1 and spread each slice with a mixture of melted butter and a very little made mustard4 ,lay on each a poached egg1 trimmed neatly4 ,,casserole ,,of ,,potato4 ,mash eight or ten potatoes smooth with butter1 salt1 and work in the beaten whites of two eggs4 ,then fill a greased jelly-mould with it1 pressing down firmly4 ,set aside to harden4 ,when cold1 scoop out about a teacupful1 or less1 from the middle1 leaving firm1 thick walls4 ,fill the cavity with a mince of cold mutton1 highly seasoned1 mixed with crumbs and moistened with gravy1 and not too soft4 ,fit a piece of fried bread in the mouth of the filled cavity2 turn out the casserole carefully upon a stone-china or block-tin dish2 wash all over with beaten egg and set in a hot oven ten minutes to heat and glaze4 ,the mince should be very hot when it goes in and stiff enough to keep its shape4 ,,string-,,beans4 ,see ,tuesday of this week4 ,,cream ,,squash4 ,boil and mash as usual2 then return to the saucepan with half a cup of milk to a quart of mashed squash2 and when this simmers1 stir in a tablespoonful of butter rolled in flour2 pepper and salt to taste4 ,stir three minutes and pour out4 ,,jelly ,,omelette4 ,beat six eggs light--yolks and whites separately2 then mix them and stir in lightly a tablespoonful of powdered sugar4 ,put a tablespoonful of butter into a frying-pan1 and1 when it boils1 pour in the omelette4 ,lift at the edges and bottom with your spatula1 as it cooks1 and when 8set0 in the middle1 put on one side of it a few spoonfuls of fruit-jelly2 fold over1 and turn out upon a hot dish4 ,strew powdered sugar over it4 ,second ,week4 ,sunday4 ---- ,noodle ,soup4 ,braised ,chicken4 ,green ,corn ,saut4 ,fried ,egg-plant4 ,baked ,tomatoes4 ---- ,ice ,cream and ,cake4 ---- ,,noodle ,,soup4 ,take the fat from the top of your cold stock2 put the latter in a soup-pot2 heat to a gentle boil4 ,strain through thin muslin2 set again over the fire2 boil and skim one minute2 add nearly a cupful of dried noodles and simmer twenty minutes4 ,if you have no noodles made1 break a handful of vermicelli small1 and cook the same length of time4 ,,braised ,,chicken4 ,clean1 wash1 and stuff a pair of fowls4 ,lay slices of fat salt pork in a broad saucepan1 and upon these the chickens with thin slices of pork tied over their breasts4 ,put two cupfuls of hot water in the pan1 cover very securely and cook slowly an hour and a half--longer should the chickens be tough--and this is a good way to cook such4 ,at the end of that time remove the chicken to the hot-water dish2 cover to keep hot2 strain the gravy and return half to a small saucepan4 ,add a little browned flour wet with cold water1 and boil fast to a bright brown glaze4 ,put the fowls in a quick oven2 take off the pork2 brush all over with the glaze1 and when brown1 serve4 ,take the fat from the reserved gravy1 add the water in which the giblets were boiled2 the chopped giblets themselves1 and a little browned flour1 also pepper4 ,boil up and serve in a boat4 ,,fried ,,egg-,,plant4 ,please see ,sunday of ,first ,week in ,august4 ,,green ,,corn ,,saut4 ,boil2 then cut from the cob2 have ready in a saucepan a little butter1 seasoned with salt and pepper4 ,stir in the corn and shake and toss until hot and glazed with the butter4 ,,baked ,,tomatoes4 ,pare with a sharp knife2 cut in thick slices4 ,put a layer of crumbs in the bottom of a bake-dish2 wet them with a little of your soup-stock1 or other gravy2 cover with tomatoes1 seasoned with butter1 salt1 pepper and sugar1 more crumbs moistened with gravy1 and so on1 to the top of the dish1 having well-moistened crumbs for the last layer4 ,cover1 and bake half an hour2 then uncover and brown quickly4 ,serve in the bake-dish4 ,,ice ,,cream ,,and ,,cake4 ,for directions1 too full and explicit to need repetition1 please see ,sunday1 ,second ,week in ,july4 ,second ,week4 ,monday4 ---- ,a ,monday ,soup4 ,scallop with ,baked ,eggs4 ,mashed ,potatoes4 ,green ,peas4 ,raw ,cucumbers4 ---- ,huckleberry ,cake and ,iced ,coffee4 ---- ,a ,,monday ,,soup4 ,strip all the meat from your chicken-bones1 and set in a cool place1 while you break the skeletons to pieces1 and put in a soup-pot at the back of the range1 with the dressing1 skin1 and gristly bits4 ,pour on three quarts of water and leave it to simmer--always covered--for three hours4 ,strain1 rubbing the stuffing through the colander2 cool and skim2 return to the fire with a cupful of yesterday's soup 7there is always a little left over1 if it is only saved from the swill-pail71 also strained4 ,have ready six ,boston crackers split and dried in the oven for half an hour1 but not scorched4 ,butter these2 lay in the heated tureen2 pour upon them two cups of boiling milk1 and let soak1 covered1 while you salt and pepper your soup1 and add a little minced parsley4 ,should there not be dressing enough to thicken it well1 stir in a little corn-starch1 wet with milk4 ,boil up1 and pour upon the crackers4 ,this soup need not consume fifteen minutes of your time1 and is very savory4 ,,scallop ,,and ,,baked ,,eggs4 ,mince your chicken1 but not small2 cover the bottom of a pudding-dish with fine crumbs2 put in the chicken1 wet with gravy and seasoned to taste2 strew a good coating of crumbs on top1 and this with butter-bits4 ,set1 covered1 in the oven4 ,when the gravy bubbles to the surface remove the lid and break upon the scallop enough eggs to cover it well4 ,pepper and salt2 lay a piece of butter on each1 and bake until well 8set40 ,,mashed ,,potatoes4 ,boil1 mash1 and whip to a cream with a fork1 mixing in butter1 milk1 salt and a dust of pepper1 as you go on4 ,serve in a deep dish4 ,,green ,,peas4 ,see ,sunday of ,first ,week in ,august4 ,,raw ,,cucumbers4 ,pare2 lay in ice-water one hour2 slice and pile upon pounded ice in a glass dish1 sending around condiments with them4 ,,huckleberry ,,cake4 ,this cake should have been made on ,saturday4 ,it keeps well1 and is much better the second day than the first4 #e eggs2 #c cups of powdered sugar2 #a cup of butter2 #a cup of sweet milk2 #d cups of prepared flour2 #a teaspoonful mixed nutmeg and cinnamon2 #b cups of huckleberries dredged with flour2 teaspoonful of soda stirred in boiling water and mixed with the milk4 ,cream butter and sugar2 add the beaten yolks1 the milk1 the flour1 alternately1 with the whipped whites1 and1 lastly1 the dredged berries4 ,bake in small loaves1 or in patty-pans1 in a moderate oven1 covering as it begins to brown4 ,it takes a longer time to bake than plain cake4 ,,iced ,,coffee4 ,make more coffee than needed for breakfast4 ,set by three or four cups of strong coffee1 adding nearly one-third as much boiled milk1 while both are hot4 ,set in ice1 and1 in serving1 put a lump of ice in each glass4 ,second ,week4 ,tuesday4 ---- ,tapioca ,soup4 ,beefsteak4 ,tomatoes and ,corn1 ,stewed4 ,potatoes in ,jackets4 ,mashed ,squash4 ---- ,peaches and ,cream4 ---- ,,tapioca ,,soup4 #b lbs4 lean veal2 #b lbs4 beef-bones1 cracked2 #a slice of corned ham2 #a carrot2 bunch of herbs2 #a onion2 #h large tomatoes2 #a tablespoonful of sugar2 pepper and salt2 cup granulated tapioca1 previously soaked two hours in a little cold water2 #c quarts of water4 ,slice the meat and vegetables1 and put on--leaving out the tomatoes--in the water1 to boil slowly four hours4 ,at the end of the second hour1 skim well1 and add the tomatoes4 ,when the time is up1 strain the soup1 take out the meat1 and rub the vegetables through the colander4 ,cool and skim2 season with sugar1 pepper1 salt1 and minced herbs1 and heat up anew4 ,when it boils1 add the tapioca2 stir clear1 and serve4 ,,beefsteak4 ,flatten with the broad side of a hatchet1 and broil upon a buttered gridiron over a clear fire4 ,lay upon a hot dish1 pepper1 salt1 and put a bountiful spoonful of butter1 cut into bits1 upon it4 ,cover with a hot dish or lid for five minutes before it is to be carved4 ,,tomatoes ,,and ,,corn1 ,,stewed4 ,slice eight large tomatoes1 when you have skinned them4 ,add the corn cut from six ears2 put into a saucepan and stew twenty minutes2 season with pepper1 salt1 and sugar4 ,add a great lump of butter rolled in flour1 and cook ten minutes longer4 ,,potatoes ,,in ,,jackets4 ,put on in boiling salt water1 and cook twenty minutes2 then throw in a cup of cold water4 ,bring rapidly to the second boil1 and1 when a fork pierces the largest easily1 turn off the water1 and set the uncovered pot upon the range1 to dry off the moisture4 ,serve in a dish lined with a napkin4 ,,mashed ,,squash4 ,pare1 quarter1 lay in cold water ten minutes1 and cook soft in hot1 salted water4 ,mash in a hot colander very quickly2 season with butter1 pepper1 and salt1 and dish very hot4 ,,peaches ,,and ,,cream4 ,see ,wednesday of ,first ,week in ,august4 ,second ,week4 ,wednesday4 ---- ,cream ,soup4 ,baked ,calf's ,head1 with ,mushrooms4 ,spinach4 ,succotash4 ,lettuce4 ---- ,apple ,pudding4 ---- ,,cream ,,soup4 ,the liquor in which your calf's head was boiled2 #a onion2 bunch of parsley2 #a blade of mace2 #a cup of milk2 yolks of #b eggs2 pepper and salt2 #a teaspoonful corn-starch1 rubbed in cold water4 ,boil your calf's head early in the day1 until you can just handle it without breaking it to pieces4 ,it will be firmer for baking if left to get cold at this juncture4 ,skim the pot-liquor1 put in the sliced onion1 parsley1 and mace1 and boil slowly two hours4 ,strain1 cool1 skim1 season1 and thicken slightly with the corn-starch4 ,beat the yolks in a bowl1 add the boiling milk1 and pour into the heated tureen4 ,add the soup1 stir up well1 and serve4 ,,baked ,,calf',s ,,head1 ,,with ,,mushrooms4 ,set the cold boiled calf's head in the oven2 pour a cup of pot-liquor1 boiling hot1 over it1 and bake half an hour1 basting very often4 ,then dredge well with flour and baste twice with butter4 ,now coat thickly with a paste made of the brains1 boiled1 cooled and beaten smooth with an egg1 and seasoned with pepper and salt4 ,when this has browned1 dish the head4 ,strain the gravy1 add half a cupful of mushrooms1 boiled and chopped1 a very little browned flour1 the juice of a lemon1 and1 if needed1 a little boiling water4 ,stew one minute and send up in a boat4 ,,spinach4 ,boil in hot water1 a little salt1 about twenty minutes4 ,drain and press2 then chop very fine and return to the fire with a good lump of butter1 salt1 pepper1 sugar1 a few tablespoonfuls of cream1 and beat to a smooth mixture like custard4 ,pour into a deep dish and serve4 ,,succotash4 ,cut the corn from six or seven cobs2 mix with it one-third the quantity of ,lima beans2 just cover with water1 and stew gently half an hour4 ,turn off most of the water1 add a cup of milk1 and when this heats1 a great lump of butter rolled in flour1 with pepper and salt4 ,simmer half an hour longer1 stirring up often4 ,,lettuce4 ,pick apart the heads and pile upon pounded ice1 on a glass dish4 ,pass vinegar1 pepper1 salt1 and powdered sugar with it4 ,,apple ,,pudding4 ,sliced tart apples2 bread-crumbs2 butter2 sugar2 cinnamon4 ,butter a pudding-dish very well1 and put in a layer of crumbs2 then dots of butter2 next1 sliced apples strewed with sugar and cinnamon--more buttered crumbs4 ,repeat the layers in this order until your dish is full1 with crumbs on top4 ,bake1 covered1 half an hour--or forty minutes for a large dish4 ,turn out1 pour liquid sauce over it1 and eat hot with more4 ,second ,week4 ,thursday4 ---- ,beef ,bouillon4 ,boiled ,beef and ,vegetables4 ,mashed ,potatoes4 ,raw ,tomatoes4 ---- ,peach ,pie4 ---- ,,beef ,,bouillon4 #f lbs4 of round of beef1 bound into a good shape with tape2 #c small carrots2 #c turnips2 #h very small young onions1 and one large one stuck with four cloves4 ,bunch of herbs2 #a pint of string-beans and same of green peas2 #a small head of cauliflower2 #d quarts of water2 pepper and salt2 noodles1 rice or sago4 ,put the beef whole into the water1 and heat slowly to a boil4 ,when you have taken off the scum1 dip out a pint of the liquor1 and put by for cooking the vegetables4 ,add to the liquor left with the beef one sliced carrot1 one turnip1 also sliced1 the large onion and the herbs4 ,stew slowly four hours2 take out the beef and keep hot over boiling water4 ,strain the soup1 pulping the vegetables2 cool and skim1 return to the fire1 and1 when it heats1 add noodles1 boiled rice or soaked ,german sago4 ,simmer five minutes and pour into the tureen4 ,,the ,,beef ,,and ,,vegetables4 ,pare the two turnips and two carrots2 string the beans2 top1 tail and skin the onions1 and cook these1 with the cauliflower1 half an hour in the pint of hot broth1 slightly salted4 ,then add the peas1 and cook twenty minutes more4 ,serve the beef upon a hot dish2 slice the turnips and carrots and clip the cauliflower into bunches1 and lay1 each kind of vegetable by itself1 about the meat4 ,make a sauce by heating and skimming a cupful of the soup-broth1 stirring into it a great spoonful of butter rolled in a heaping teaspoonful of flour1 and1 when it has thickened1 seasoning with pepper1 salt1 a little ,french mustard1 and the juice of half a lemon4 ,serve in a boat4 ,,mashed ,,potatoes4 ,treat as directed on ,monday of this week4 ,,raw ,,tomatoes4 ,see ,friday of ,first ,week in ,august4 ,,peach ,,pie4 ,pare1 but do not stone ripe1 rich peaches4 ,have ready your pie-plates lined with a good paste2 put in the fruit2 sweeten well2 cover with pastry1 and bake4 ,eat fresh--not warm--with powdered sugar sifted over them4 ,second ,week4 ,friday4 ---- ,eel ,soup4 ,broiled ,chickens4 ,broiled ,tomatoes4 ,scalloped ,squash4 ,grape ,jelly4 ---- ,watermelons and ,nutmeg ,melons4 ---- ,,eel ,,soup4 #d lbs4 of eels2 #c quarts of water2 #a chopped onion2 minced parsley2 a blade of mace2 pepper1 salt1 and lemon-juice2 #b tablespoonfuls of butter rolled in flour2 dripping4 ,clean the eels1 removing all the fat1 and cut into short pieces4 ,fry a chopped onion brown in plenty of dripping2 wipe the eels dry and fry them in the same4 ,put into a pot with the onion and mace2 cover with three quarts of cold water1 and stew slowly two hours4 ,then season2 stir in the floured butter2 simmer three minutes1 add the lemon-juice1 and pour out4 ,,broiled ,,chickens4 ,clean1 wash off the blood1 but do not soak2 split down the backs1 and lay upon a gridiron1 or sticks laid over a dripping-pan of boiling water4 ,cover with another pan and steam half an hour1 in the oven or upon the range4 ,wipe off the moisture lightly1 and cook upon a buttered gridiron over hot coals1 turning when it drips4 ,let it get tender and brown without scorching4 ,when done1 lay upon a hot dish2 butter well1 pepper and salt1 and send up at once4 ,,broiled ,,tomatoes4 ,slice fine ripe tomatoes without peeling them1 and cook1 held between the wires of an oyster-broiler1 until hissing hot and slightly browned4 ,lay upon a hot dish1 and dress with a mixture of butter heated almost to boiling1 with a little vinegar1 salt1 pepper1 and mustard4 ,,scalloped ,,squash4 ,mash in the usual way2 put upon a layer of crumbs laid in the bottom of a pudding-dish1 having seasoned the squash with butter1 pepper1 and salt4 ,pour a little cream on top1 and strew with buttered crumbs4 ,bake1 covered1 half an hour1 then brown4 ,,nutmeg ,,and ,,water ,,melons4 ,keep both on ice for several hours4 ,serve1 by wiping the watermelon and laying it whole upon a long dish1 to be carved at table4 ,if cut up too long before it is to be eaten1 it becomes insipid4 ,cut the nutmeg melons in two2 take out the seeds1 and put a lump of ice in each half4 ,second ,week4 ,saturday4 ---- ,vegetable ,soup with ,eggs4 ,larded ,mutton ,chops4 ,green ,peas4 ,boiled ,green ,corn4 ,whole ,boiled ,potatoes4 ---- ,blackberry ,roley-,poley4 ---- ,,vegetable ,,soup ,,with ,,eggs4 #c lbs4 of beef--coarse and cut into strips2 #b lbs4 veal1 from the scrag2 #b lbs4 marrow-bones of any kind2 #b carrots2 #a turnip2 #a large onion2 #f tomatoes2 corn from three ears1 grated off2 #a pint of green peas2 sweet herbs2 pepper and salt2 #f quarts of water2 #f or #h eggs4 ,put the meat1 bones1 and all the vegetables on in the water1 early in the day1 and boil slowly five or six hours4 ,should the liquid sink more than one-third1 add boiling water4 ,the meat should be in rags1 and the vegetables broken to pieces4 ,strain2 pulp the vegetables through the colander2 cool1 and skim the stock1 and season well4 ,divide1 and set aside a goodly portion for ,sunday1 keeping it on ice4 ,boil up1 skim again1 pour into the tureen1 and lay on the surface the poached yolks of as many eggs as there are people to be served4 ,use the whites for white1 silver1 or lady cake4 ,,larded ,,mutton ,,chops4 ,trim off all the fat and skin1 leaving a bare piece of bone at the end of each4 ,lard closely with fat salt pork1 passing the lardoons quite through the meat4 ,put on in a saucepan1 with enough gravy to cover them1 and what remains of your can of mushrooms from day before yesterday4 ,they will have kept well on ice4 ,cut each mushroom in two4 ,cover1 and simmer gently until the chops are tender4 7,the gravy should be cold when it is poured upon them47 ,take up the chops2 arrange upon a dish4 ,add a heaping teaspoonful of currant jelly and a little browned flour to the gravy1 boil once1 and pour over the meat4 ,garnish with sliced lemon4 ,,green ,,peas4 ,see ,sunday of ,first ,week in ,august4 ,,boiled ,,green ,,corn4 ,see ,sunday of ,first ,week in ,august4 ,,potatoes ,,boiled ,,whole4 ,treat as directed on ,tuesday of this week1 only stripping off the skins after they are boiled1 and1 when they are dished1 dressing them with hot butter mixed with minced parsley and pepper and salt4 ,serve very hot4 ,,blackberry ,,roley ,,poley4 #a quart of prepared flour2 #a heaping tablespoonful of lard2 and the same of butter1 rubbed with a little salt1 into the flour2 enough milk--about two cups--to make soft dough4 ,roll out into a sheet a quarter of an inch thick4 ,strew1 leaving a narrow margin at the sides1 with sound blackberries1 sprinkled with sugar4 ,roll tightly4 ,sew up with a 8felled0 seam1 in a cloth1 leaving room for swelling4 ,put into a pot of boiling water1 and keep at the boil an hour and a quarter4 ,dip the cloth in cold water to loosen it1 and turn out4 ,eat cold with hard sauce4 ,third ,week4 ,sunday4 ---- ,tomato ,soup4 ,fillet of ,veal4 ,chopped ,potatoes4 ,green ,corn ,pudding4 ,string-,beans4 ---- ,peach ,lche-,crma4 ,marbled ,cake4 ---- ,,tomato ,,soup4 ,take the fat from the top of your soup-stock2 heat1 and add a pint of strained tomato sauce well seasoned4 ,simmer ten minutes1 and it is ready4 ,,fillet ,,of ,,veal4 ,boil1 blanch1 and chop two sweetbreads2 mix with them a slice of cooked corned ham1 minced1 and some fine bread-crumbs2 season with pepper1 salt1 a pinch of lemon-peel1 and bind with a beaten egg4 ,stuff a fillet of veal with this mixture4 ,bind a broad strip of muslin about it1 as wide as the meat is high2 set in a dripping-pan1 and pour a cup of hot water around it4 ,cover the top with milk in which has been mixed a tablespoonful of melted butter4 ,pour on carefully so as not to run down the sides4 ,bake1 basting for one hour with milk and butter1 for another hour with cream1 in which has been stirred a pinch of soda4 ,unbind the muslin from the fillet1 dish it2 add to the gravy a little hot water and a teaspoonful of corn-starch wet in cold water2 boil up1 and pour half upon the veal1 the rest into a boat4 ,,chopped ,,potatoes4 ,chop cold1 boiled potatoes into rather coarse dice2 cover with warm milk in which a pinch of soda has been dropped2 when very hot1 stir in a lump of floured butter and a little minced parsley and onion4 ,simmer five minutes and serve4 ,,green ,,corn ,,pudding4 ,see ,friday of ,first ,week in ,august4 ,,string-,,beans4 ,see ,tuesday of ,first ,week in ,august4 ,,peach ,l,,che-,,cr,,ma4 #ab ripe peaches1 pared1 stoned and cut in halves2 #c eggs1 and the whites of #b more2 cup of powdered sugar2 #b tablespoonfuls of corn-starch wet in cold milk2 #a tablespoonful melted butter2 #a pint of milk4 ,scald the milk1 stir in the corn-starch1 and1 when it begins to thicken1 take from the fire and put in the butter4 ,when lukewarm1 whip in the beaten yolks until all are very light4 ,put a thick substratum of peaches into a dish2 strew with sugar1 and pour the creamy compound over them4 ,bake in a quick oven ten minutes and spread with a mringue made of five whites whipped stiff with a little powdered sugar4 ,shut the oven-door until this is firm4 ,eat cold with cream4 ,third ,week4 ,monday4 ---- ,quick ,soup4 ,dijon ,pat4 ,lima ,beans4 ,mashed ,potatoes4 ,raw ,tomatoes4 ---- ,pears1 ,peaches1 and ,bananas4 ,iced ,coffee1 ,crackers and ,cheese4 ---- ,,quick ,,soup4 #b lbs4 of raw lean beef1 chopped very fine2 #c pints of boiling water in which an onion1 a turnip1 and a carrot--all pared and sliced--have been boiled twenty minutes2 pepper1 salt1 and a tablespoonful of tomato catsup4 ,put the beef into a tin pail and set in cold water4 ,bring this slowly to a boil1 then pour in the boiling water upon the smoking hot meat inside4 ,cover closely1 boil for half an hour in the hot water2 turn into a saucepan2 season1 simmer ten minutes1 strain1 pressing and wringing the meat1 and pour into the tureen4 ,,dijon ,,pat4 #a large cup of cold boiled rice2 #b raw eggs2 cup of milk2 #b cups of minced veal2 cupful of gravy or drawn butter2 #d hard boiled eggs1 sliced2 pepper and salt4 ,butter a pudding-mould--one without a cylinder--and line it with a thick coating of the rice worked to a paste with the milk and beaten eggs1 and seasoned with pepper and salt4 ,the paste should be quite stiff4 ,line the inside of this in turn with the sliced eggs1 and within this pack the minced veal1 wet with gravy and seasoned to taste4 ,the stuffing of the fillet of veal should be chopped with the meat4 ,cover with rice2 put on the lid of the mould2 set it in boiling water and cook one hour4 ,turn out carefully1 and serve with a good gravy in a boat4 ,the gravy1 if you have no other1 can be made of odds-and-ends of the veal boiled down in water4 ,or a cup of your tomato soup of yesterday will make a good sauce4 ,,lima ,,beans4 ,see ,wednesday1 ,first ,week in ,august4 ,,mashed ,,potatoes4 ,prepare as usual1 and do not brown4 ,,raw ,,tomatoes4 ,see ,friday of ,first ,week in ,august4 ,,pears1 ,,peaches1 ,,and ,,bananas4 ,arrange tastefully in fruit dishes or baskets1 with green leaves about them4 ,,iced ,,coffee1 ,,crackers1 ,,and ,,cheese4 ,see ,monday of ,second ,week in ,august4 ,third ,week4 ,tuesday4 ---- ,mutton ,broth4 ,brunswick ,stew4 ,onions ,stewed ,brown4 ,potatoes la ,duchesse4 ,cucumbers4 ---- ,peaches and ,cream4 ,sponge-,cake4 ---- ,,mutton ,,broth4 #c lbs4 of lean mutton2 #b turnips2 #a carrot2 #b onions2 bunch of parsley2 #a cup of milk2 #a tablespoonful of corn-starch2 #c quarts of water4 ,boil meat1 cut into strips1 and the vegetables1 sliced1 in the water two hours and a half4 ,the water should be reduced one-third4 ,strain1 taking out the meat1 and rubbing the vegetables to a pulp through the colander4 ,cool1 skim1 season1 and return to the fire4 ,heat1 stir in the corn-starch wet up with water1 and pour into the tureen4 ,add the milk1 boiling hot1 stir well1 and serve4 ,,brunswick ,,stew4 #c fine gray squirrels1 skinned and cleaned--joint as you would chickens for a fricassee2 lb4 of fat salt pork2 #a onion1 sliced2 #ab ears of corn cut from the cob2 #f large tomatoes1 pared and sliced2 #c tablespoonfuls of butter rolled in flour2 parsley2 enough water to cover the squirrels4 ,put on squirrels1 pork--cut up small--onion1 and parsley in the water1 and bring to a boil4 ,when this has lasted ten minutes1 put in the corn1 and stew until the squirrels are tender4 ,then add the tomatoes1 cut up thin4 ,twenty minutes later1 stir in the butter and flour4 ,simmer ten minutes1 and pour into a large1 deep dish4 ,,onions ,,stewed ,,brown4 #aj or #ab small onions2 #a cup of gravy from your soup1 before it is strained2 seasoning4 ,top1 tail1 and skin the onions4 ,parboil for ten minutes2 throw off the water1 and cover with the cooled and skimmed gravy4 ,season1 and stew until the onions are tender4 ,then stir in a tablespoonful of butter rubbed up with browned flour4 ,simmer five minutes4 ,,potatoes ,,la ,,duchesse4 ,work a beaten egg and a little butter into each cup of mashed potatoes2 put a tablespoonful of butter into a saucepan1 and stir and turn the potato in it until very hot4 ,do not let it 8catch0 on the sides4 ,turn out1 and mould in greased muffin-rings4 ,leave it to cool in these2 then loosen gently upon a greased baking-pan1 and bake until delicately browned4 ,,cucumbers4 ,see ,monday of ,second ,week in ,august4 ,,peaches ,,and ,,cream1 ,,with ,,sponge-,,cake4 ,see ,wednesday of ,first ,week in ,august4 ,third ,week4 ,wednesday4 ---- ,ox-cheek ,soup4 ,roast ,beef4 ,mashed ,squash4 ,green ,corn cut from the ,cob4 ,fried ,egg-plant4 ---- ,open ,apple ,custard ,tart4 ---- ,,ox-,,cheek ,,soup4 ,the meat from the cheeks of an ox-head2 #b sliced onions1 fried brown2 sweet herbs2 #a small cup of rice2 #a teaspoonful of curry-powder2 #c quarts of water2 pepper and salt2 bones of the head4 ,cut the meat very small2 put with the fried onions and bones into a pot1 and pour on the water4 ,stew slowly three hours4 ,strain1 cool1 skim2 put in seasoning1 herbs1 and the rice1 previously soaked two hours4 ,stew half an hour2 add the curry-powder1 wet in cold water2 boil up1 and pour out4 ,,roast ,,beef4 ,lay a neat cut of rib-roast1 trimmed and skewered1 in a dripping-pan2 dash a cupful of boiling water all over it1 and roast ten minutes to the pound1 if you like it rare4 ,just before taking it up1 baste it with butter--the previous and abundant bastings should have been with its own gravy--dredge with flour1 and1 as it browns1 again with butter4 ,pour off the fat from the gravy before thickening and seasoning it4 ,much of the so-called beef gravy is only fit for the dripping-pot4 ,,mashed ,,squash4 ,pare1 quarter1 seed1 and boil in hot1 salted water4 ,drain1 and mash in a hot colander2 season with pepper1 salt1 and butter1 and dish hot4 ,,green ,,corn ,,cut ,,from ,,the ,,cob4 ,after boiling1 cut the corn1 with a sharp knife1 from the cob1 into a hot dish2 stir in butter1 pepper1 and salt1 and cover to keep hot until eaten4 ,,fried ,,egg-,,plant4 ,please see ,sunday1 ,first ,week in ,august4 ,,open ,,apple ,,custard ,,tart4 #ab juicy1 tart apples2 #a cup of sugar2 grated peel of a lemon2 #a pint of milk2 #c eggs1 and #c tablespoonfuls of sugar1 for the custard2 good pie-paste4 ,put a border of pie-crust around the flat brim of a pie-plate1 without lining the bottom4 ,fill the plate with sliced apple1 sugared1 with lemon-peel scattered here and there4 ,put in a little water4 ,cover with a crust1 in the centre of which you have marked a circle with a cake-cutter1 or large tumbler4 ,bake the pie2 with a sharp knife1 cut out the marked circle1 lift the centre-piece1 and fill the inside of the pie with a warm custard made of the milk1 eggs1 and sugar1 boiled until it begins to thicken4 ,eat cold4 ,third ,week4 ,thursday4 ---- ,mrs4 ,b4's ,corn ,soup4 ,smothered ,chicken4 ,stuffed ,tomatoes4 ,scalloped ,potatoes4 ,beets4 ---- ,cottage ,pudding4 ---- ,,mrs4 ,b4',s ,,corn ,,soup4 #ae ears of corn1 grated from the cob as close as the grater will take off the grains2 the bones and other 8trimmings0 of yesterday's roast beef1 both raw and cooked2 #a onion2 #a cup of milk2 #b great spoonfuls of butter1 rolled in flour2 pepper and salt2 #c quarts of water4 ,put the empty cobs1 the bones1 etc41 with the onion1 on in the water1 and stew two hours4 ,strain off the water1 and put the grated corn into it with pepper and salt4 ,stew gently one hour2 add the floured butter2 simmer ten minutes1 and pour into the tureen4 ,add the milk1 boiling hot2 stir up and serve4 ,,smothered ,,chicken4 ,split a pair of young1 but well-grown chickens down the back1 as for broiling4 ,lay flat in a dripping-pan2 pour a cup of boiling water over them1 and invert another pan over them so as to cover closely4 ,roast half an hour1 and baste very freely with butter and water4 ,ten minutes later baste with gravy from the pan4 ,in five more1 with melted butter1 profusely4 ,bake until the fowls are tender and well colored4 ,dish1 salt and pepper them2 thicken and season the gravy2 pour some over the chickens and send up the rest in a boat4 ,,stuffed ,,tomatoes4 ,choose large1 smooth tomatoes2 cut a piece from the top of each2 take out the inside1 taking care not to cut the skin4 ,chop up the tomato-pulp with a little cold beef2 add one-fourth as much bread-crumbs as you have pulp1 and wet all with beef-gravy1 seasoning with a little sugar1 pepper1 and salt4 ,fill the tomatoes with this force-meat2 put on the top slices2 pack the stuffing that remains between the tomatoes1 and pour gravy upon this2 cover and bake from forty to forty-five minutes4 ,,scalloped ,,potatoes4 #b cups of mashed potatoes2 #c tablespoonfuls of cream2 #b tablespoonfuls of butter2 yolks of #d hard-boiled eggs1 #a raw beaten egg2 handful fine crumbs2 pepper and salt4 ,beat up the hot potatoes light with butter1 cream1 raw egg and seasoning4 ,put a layer in the bottom of a bake-dish2 cover with thin slices of yolk2 salt and pepper2 put on more potato1 and go on thus until the dish is full4 ,cover the top layer of potato with crumbs1 and bake1 covered1 half an hour1 then brown quickly4 ,serve in the bake-dish4 ,,beets4 ,cut off the tops1 taking care not to scratch the skins4 ,boil at least one hour in hot salted water2 scrape and slice4 ,put into a deep dish and season with a few spoonfuls of hot water mixed with as much vinegar and a little pepper and salt4 ,,cottage ,,pudding4 #a cup of milk2 #a tablespoonful of butter rubbed in a cup of sugar2 #b eggs2 #c cups of prepared flour2 a little salt4 ,beat the yolks into the butter and sugar2 add the milk1 then the flour1 alternately with the whisked whites4 ,bake in a cake-mould2 turn out hot upon a plate1 cut in slices1 and eat with sweet sauce4 ,third ,week4 ,friday4 ---- ,fish ,chowder4 ,omelette with ,gravy4 ,boiled ,corn4 ,potato ,salad4 ---- ,peach ,batter ,pudding4 ---- ,,fish ,,chowder4 #c lbs4 of cod1 or halibut1 or any other firm white fish2 #h potatoes1 sliced and parboiled2 #a sliced onion1 large2 lb4 fat salt pork1 cut into dice2 #b cups of boiling milk1 with a pinch of soda stirred in2 #f ,boston crackers1 split and buttered thickly2 chopped parsley1 pepper1 and salt to taste2 #a lemon1 pared and cut into thin slices2 claret4 ,fry the pork in its own fat2 add the onions1 and1 when they are brown1 drain from the fat4 ,put a layer of pork into the soup pot2 then1 one of potatoes1 peppered2 next1 fish1 onions1 more pork1 and so on4 ,pour in a glass of claret1 then just enough boiling water to cover all4 ,stew gently half an hour4 ,line the tureen with buttered crackers2 pour on the boiling milk1 and set the tureen in boiling water until the chowder is done4 ,just before taking it up add the parsley4 ,boil one minute1 and pour out4 ,,omelette ,,with ,,gravy4 #f or #h eggs2 #a tablespoonful of cream2 #a scant cup of gravy left from or made of the remains of yesterday's chickens2 butter for frying4 ,put a good piece of butter in a frying-pan1 and when it hisses1 pour in the beaten eggs4 ,shake and loosen them as they form2 fold over in the middle2 invert the pan over a hot dish1 and pour hot1 savory gravy around it4 ,,boiled ,,corn4 ,see ,sunday of ,first ,week in ,august4 ,,potato ,,salad4 ,see ,sunday of ,first ,week in ,august4 ,,peach ,,batter ,,pudding4 #ab rich ripe peaches1 pared1 but not stoned2 #a quart of milk2 about #aj tablespoonfuls of prepared flour2 #e beaten eggs2 #a tablespoonful melted butter2 #a saltspoonful of salt4 ,set the peaches closely together in a buttered pudding-dish2 strew with sugar1 and pour over them a batter made of the ingredients above named4 ,third ,week4 ,saturday4 ---- ,white ,mock ,turtle ,soup4 ,calf's ,liver and ,bacon4 ,breaded ,egg-plant4 ,corn and ,tomatoes4 ,made ,mustard4 ,string-,beans4 ---- ,nutmeg ,melons and ,peaches4 ---- ,,white ,,mock ,,turtle ,,soup4 #a calf's head1 cleaned with the skin on2 lb4 lean ham1 cut into strips2 #a carrot2 #a onion2 #a turnip2 bunch of sweet herbs2 #d tablespoonfuls of flour and the same of butter2 #a cup of milk2 #f quarts of water2 pepper and salt4 ,boil the head in the water with the ham1 onion1 turnip1 and carrot sliced1 and the chopped herbs4 ,cover1 and stew slowly until the bones fall from the meat4 ,take out the head2 return the bones to the soup4 ,divide the meat into two portions2 set by one to cool for present use2 put the other1 highly seasoned1 into a large bowl1 and strain half the stock over it4 ,when cool1 set on the ice for to-morrow4 ,chop the calf's ears1 and the less desirable parts of the meat reserved for to-day1 fine1 and put back upon the bones in the soup4 ,boil gently half an hour4 ,meantime1 put the butter into a frying-pan1 and when hot1 stir in the flour4 ,it must not get at all brown4 ,when it is again bubbling hot1 stir in a cupful of the soup2 boil one minute1 and pour it out to cool4 ,strain your soup2 stir in the cooled mixture2 boil up and skim1 when you have seasoned quite highly2 put in three or four handfuls of meat-dice cut up from the fat1 gelatinous parts of the cold head2 simmer to a boil2 pour into the tureen1 add the milk1 boiling hot1 and send to table4 ,,calf',s ,,liver ,,and ,,bacon4 #c lbs4 of fresh liver2 #a lb4 of streaked bacon2 juice of a lemon2 #a tablespoonful of flour1 and same of butter2 pepper1 salt1 and onion4 ,soak the liver in cold water fifteen minutes2 wipe dry1 and cut in strips an inch wide1 and three long4 ,cut as many thinner strips of bacon1 and fry these three minutes in their own fat2 take out and keep hot while you fry an onion--sliced--with the liver in the same fat4 ,salt1 pepper1 and dredge the liver in flour before it goes in4 ,when it is done lay in two rows1 the length of the dish1 with a strip of bacon between each piece and the next4 ,strain the fat1 and return to the pan with a cupful of hot water1 the butter rubbed into the flour1 and1 when it has boiled up1 the juice of a lemon4 ,pour over the liver4 ,pass mustard with this dish4 ,,breaded ,,egg-,,plant4 ,slice half an inch thick1 and lay in salt and water one hour1 with a heavy plate on top to keep them under4 ,then wipe dry1 dip in beaten egg1 roll in cracker-crumbs1 and fry in hot lard or dripping4 ,drain1 pepper and salt them1 and serve4 ,,string-,,beans4 ,be doubly careful1 as the season advances1 to pare off the toughening fibres on both sides4 ,cut in short pieces2 boil in hot salted water forty minutes1 drain1 pepper1 salt1 and butter4 ,,corn ,,and ,,tomatoes4 #h large tomatoes1 pared and sliced thin2 #f ears of corn1 the grains shaved from the cob by successive strokes of a keen knife2 sugar1 pepper1 salt1 and butter4 ,put corn and tomatoes together1 and cook forty minutes4 ,season1 and simmer ten minutes more4 ,pour out4 ,,nutmeg ,,melons ,,and ,,peaches4 ,halve the melons1 take out the seeds1 and put a piece of ice in each half4 ,pile the peaches in a fruit-dish1 or basket1 with green leaves between4 ,fourth ,week4 ,sunday4 ---- ,clear ,soup4 ,larded ,ducks4 ,succotash4 ,stewed ,squash4 ,boiled ,potatoes4 ---- ,peach ,ice-,cream4 ,cake4 ---- ,,clear ,,soup4 ,take the fat from your soup-jelly2 pour into a pot and heat until you can strain it off from the meat4 ,cut up the latter2 season with salt and a little spice1 and put back on the ice4 ,there is still gelatine enough in it to make it valuable4 ,boil and skim your soup two or three minutes1 and add a small cup of ,german sago which has been soaked in a little water one hour4 ,when clear1 serve4 ,,larded ,,ducks4 ,after cleaning and washing1 lard the breasts of a pair of ducks with narrow strips of bacon4 ,you must have a larding-needle for this1 since both ends of the lardoons must project upon the same surface4 ,half roast the ducks2 put on in a saucepan1 with two cups of broth made by abstracting a cup of jelly from your soup-stock1 thinning it with boiling water and seasoning it4 ,add a chopped onion and a glass of claret4 ,stew half an hour1 or until tender2 dish2 take the fat from the gravy1 thicken1 boil and pour half over the ducks1 the rest into a boat4 ,,succotash4 #h ears of corn--the grains cut off2 about a pint of ,lima beans2 #a tablespoonful of floured butter2 pepper and salt2 #a cup of milk4 ,boil corn and beans for nearly an hour in enough boiling water to cover them4 ,turn this off1 add the milk2 when this heats1 butter1 pepper and salt4 ,simmer ten minutes4 ,,stewed ,,squash4 ,pare1 seed1 quarter1 and cook soft in boiling salted water4 ,pour this off1 and add a few tablespoonfuls of strained gravy from your ducks--or any other you may have4 ,beat the squash to pieces in this1 in the saucepan2 season well and stir until as stiff and smooth as apple sauce2 then dish upon crustless slices of fried bread4 ,,boiled ,,potatoes4 ,see ,saturday1 ,second ,week in ,august4 ,,peach ,,ice-,,cream4 #a quart of rich milk and as much sweet cream2 #d cups of sugar2 #f eggs2 #a quart of very ripe peaches pared and cut small4 ,make as directed in full on ,sunday of ,second ,week in ,july2 but stir in the peaches just before closing the freezer for the second time1 beating them well into the congealing cream4 ,unless they are very sweet1 you would do well to dredge them in sugar before they go in4 ,fourth ,week4 ,monday4 ---- ,a ,medley ,soup4 ,casserole of ,ducks1 and ,macaroni4 ,broiled ,ham4 ,stewed ,onions4 ,chopped ,potatoes4 ---- ,watermelons and ,pears4 ---- ,a ,,medley ,,soup4 ,cut up the cold calf's head--or the remains of it set by for the second time on yesterday--into dice4 ,save half to be added as a final touch to your soup4 ,put the rest with the skeleton of your ducks into the soup-pot1 and cover with three quarts of water4 ,when it has simmered three hours and boiled down one-third1 strain and return to the fire1 with half a cup of green peas1 and the same of tomato-sauce--or you can put in1 if more convenient1 the remnants of the succotash and squash left from ,sunday's dinner4 ,if you use the raw peas1 simmer half an hour2 if the cooked vegetables1 but ten minutes4 ,add the meat-dice1 boil up once1 and serve4 ,,casserole ,,of ,,ducks ,,and ,,macaroni4 ,make according to directions given for 8,dijon ,pat10 on ,monday of ,third ,week in ,august1 substituting macaroni boiled twenty minutes in hot salted water1 then cut into quarter-inch lengths1 for the boiled rice1 and minced duck for the veal4 ,,broiled ,,ham4 ,cut smooth slices of cooked ham1 and broil five minutes over--or under--clear coals4 ,pepper and butter each1 and give also a mere touch of ,french mustard4 ,,stewed ,,onions4 ,top1 tail1 and skin the onions4 ,cook twenty minutes in boiling water2 throw this off1 and cover with milk4 ,simmer ten minutes1 or until tender2 stir in a lump of floured butter1 season with pepper and salt2 cook two minutes1 and dish4 ,,chopped ,,potatoes4 ,chop coarsely cold boiled potatoes4 ,have ready in a saucepan a little good dripping1 well flavored4 ,as it heats1 put in the potatoes1 and stir until smoking hot all through4 ,,watermelons ,,and ,,pears4 ,keep the watermelons on ice for some hours before you send them to table4 ,lay upon a large flat dish1 and serve the pears in a fruit-dish or basket4 ,fourth ,week4 ,tuesday4 ---- ,farina ,soup4 ,haricot of ,mutton4 ,moulded ,potato4 ,raw ,tomatoes4 ---- ,baked ,berry ,dumplings4 ,iced ,tea4 ---- ,,farina ,,soup4 #b lbs4 of lean coarse beef2 #b lbs4 of mutton-bones2 #a onion2 #a grated carrot1 and #a grated turnip2 bunch of herbs2 pepper and salt2 cup of farina1 soaked two hours in a cup of milk2 #c qts4 of water4 ,crack the bones and chop the meat and onion4 ,put these on with the other vegetables1 the herbs1 and water1 and boil slowly three or four hours4 ,strain1 cool1 skim and season4 ,put in the farina with a pinch of soda1 and simmer half an hour4 ,,haricot ,,of ,,mutton4 #c lbs4 of lean mutton2 #a onion2 #a cup of gravy taken from your soup2 #a dessertspoonful of tomato catsup2 #a carrot2 #a cup of green peas2 #a glass of sherry2 #b spoonfuls of butter2 browned flour for thickening the gravy2 pepper and salt4 ,cut the mutton into strips three inches long by one wide1 and fry these1 with the sliced onion1 in the butter4 ,have ready the gravy in a saucepan1 and put in the meat4 ,stew slowly nearly an hour4 ,then add the carrot1 parboiled and sliced1 and the peas4 ,stew twenty minutes2 thicken the butter used for frying with browned flour1 add pepper1 salt1 and the catsup2 pour into the stew1 and cook three minutes4 ,add the wine2 boil up1 and serve in a deep dish4 ,,moulded ,,potato4 ,mash the potato smooth1 working in a little milk1 butter1 and salt4 ,grease a pudding-mould2 press the potato in firmly1 and turn out upon a hot dish4 ,,raw ,,tomatoes4 ,see ,friday of ,first ,week in ,august4 ,,baked ,,berry ,,dumplings4 #a quart of prepared flour2 #b tablespoonfuls of lard and butter mixed2 #b cups of milk1 or enough to make a soft dough4 ,roll out a quarter of an inch thick2 cut into oblong pieces1 rounded at the corners4 ,put blackberries or huckleberries in the middle1 sprinkle with sugar1 and bring the edges together1 pinching them to keep them from parting4 ,put into the oven with the joined edges downward1 and bake forty minutes4 ,glaze with butter just before taking them up4 ,fourth ,week4 ,wednesday4 ---- ,squirrel ,soup4 ,fricasseed ,chicken4 ,boiled ,rice4 ,scalloped ,tomatoes4 ,lima ,beans4 ---- ,fruit4 ,iced ,coffee and ,ellie's ,cake4 ---- ,,squirrel ,,soup4 #b large fine gray squirrels1 skinned1 cleaned and cut up1 #a lb4 lean corned ham1 cut into dice2 #a onion2 #b blades of mace2 a little cayenne2 juice of a lemon2 browned flour2 #c quarts of cold water2 dripping2 #b tablespoonfuls of butter4 ,fry squirrel and onion in the dripping to a light brown4 ,drain off the fat and put them into the soup-pot with the water1 ham1 and mace4 ,cover closely1 and stew until the meat is in rags1 and the water reduced one-third4 ,strain1 cool1 and skim2 season and put over the fire4 ,when it boils1 skim well1 and stir in the butter1 cut up in browned flour4 ,when it has thickened1 add the lemon-juice and serve4 ,,fricasseed ,,chicken4 ,clean1 wash and cut up a pair of full-grown chickens4 ,wash1 but do not soak4 ,put into a pot with half a pound of fat salt pork1 cut very thin1 and enough cold water to cover them4 ,heat very slowly1 and cook until tender4 ,when done add a chopped onion1 with chopped parsley and pepper4 ,cover again1 and five minutes later1 stir in a great tablespoonful of butter rolled in flour4 ,heat in another saucepan a cup of milk2 add two beaten eggs2 boil one minute4 ,arrange the chickens upon a dish2 strain the gravy2 stir in the milk and eggs1 and without putting again over the fire1 pour over the fowls4 ,,boiled ,,rice4 ,wash well in several waters4 ,strain a half cupful of your chicken gravy with an equal quantity of soup2 add a little boiling water1 and put on with the rice in a farina-kettle4 ,when it is quite soft1 and has absorbed all the broth1 salt it1 and stir in a little boiling milk in which has been melted a teaspoonful of butter1 and a little minced parsley4 ,turn into a hot dish1 when it has soaked up the milk1 and pass grated cheese with it4 ,,scalloped ,,tomatoes4 ,pare and slice fine ripe tomatoes4 ,put into a bake-dish with alternate layers of buttered bread-crumbs4 ,season each stratum of tomato with pepper1 salt and sugar4 ,bake covered1 until very hot--then1 brown4 ,the uppermost layer should be of crumbs4 ,,lima ,,beans4 ,see ,wednesday1 ,first ,week in ,august4 ,,fruit4 ,dispose to the best advantage in baskets or dishes1 with a garnishing of green leaves4 ,,iced ,,coffee ,,and ,,ellie',s ,,cake4 ,see ,monday1 ,second ,week in ,august1 for ,iced ,coffee4 ,for ,ellie's ,cake1 please consult 8,,general ,,receipts1 ,,no4 #a1 ,,of ,,common ,,sense ,,in ,,the ,,household ,,series10 page #cbf4 ,fourth ,week4 ,thursday4 ---- ,ham and ,veal ,soup4 ,beefsteak ,pudding4 ,stuffed ,egg-plant4 ,mashed ,potatoes4 ,summer ,salad4 ---- ,peach ,trifle4 ---- ,,ham ,,and ,,veal ,,soup4 #b lbs4 of lean ham--that near the hock will do--cut into strips2 #b lbs4 of lean veal2 #b carrots2 #b onions2 #a blade of mace2 of a cabbage heart1 minced and parboiled2 #b lemons2 pepper2 #d quarts of water2 #a tablespoonful of flour wet up in cold water4 ,put on meat1 chopped vegetables1 and water1 and cook for four hours4 ,strain1 cool1 and take off the fat4 ,the vegetables should be pulped through the colander4 ,return to the fire1 boil and skim for five minutes2 having seasoned with pepper1 stir in the flour2 boil three minutes1 and pour out4 ,,beefsteak ,,pudding4 #b lbs4 of rumpsteak2 #a quart of prepared flour2 lb4 powdered suet1 chopped with the flour2 pepper2 salt2 a very little minced parsley2 #a small pickled onion1 chopped2 nearly a cupful of broth1 taken from the soup1 cooled and skimmed4 ,make a paste of the suet and salted flour mixed with a little ice-water4 ,roll it out and line a round bowl with it4 ,cut the meat into dice2 pepper and salt each piece1 and roll in flour4 ,put them inside of the paste2 strew over them the parsley and pickle1 and pour in the cold gravy4 ,cover the top with a paste-crust1 overlapping the greased edges of the bowl2 press this down firmly all around2 envelop all in a stout cloth1 tied tightly under the bottom of the bowl2 plunge into boiling water and cook1 at a steady boil1 two hours and a quarter4 ,untie the cloth1 invert the bowl with care over a hot dish2 turn out the pudding1 and serve at once4 ,,stuffed ,,egg-,,plant4 ,parboil for ten minutes4 ,slit down the side1 and take out the seeds4 ,prop open the cut with a bit of clean wood1 and lay in salt and water for one hour4 ,stuff with a force-meat of crumbs1 fat salt pork1 salt1 pepper1 nutmeg1 parsley1 and a bit of onion1 all chopped4 ,moisten with a good gravy4 ,wind soft string about the egg-plant1 to keep the cut closed1 and bake1 putting a cupful of weak broth in the dripping pan4 ,baste frequently2 at first1 with butter and water1 then with the gravy4 ,baste twice with butter at the last4 ,lay the egg-plant in a deep dish2 add to the gravy a tablespoonful of butter rolled in flour1 and1 when this boils1 two or three spoonfuls of milk or cream4 ,just boil1 and pour upon the egg-plant4 ,,mashed ,,potatoes4 ,whip boiled potatoes light with a fork2 beat in milk1 butter1 and salt1 and heap like rock-work upon a hot dish4 ,,summer ,,salad4 #b heads of lettuce2 a handful of water-cresses2 #e very tender radishes1 scraped and cut up2 #a cucumber1 pared1 laid in ice-water for an hour1 then sliced2 #c hard-boiled eggs2 #b teaspoonfuls of white sugar1 and #a1 each1 of salt1 pepper1 and made mustard2 #b tablespoonfuls of salad oil1 and #f of vinegar4 ,rub sugar1 salt1 pepper1 and mustard1 to a paste with the oil4 ,pound the yolks fine1 and work in4 ,then whip in1 very gradually1 the vinegar4 ,arrange the vegetables1 all cut up neatly1 in a salad-bowl1 and strain the dressing over it4 ,garnish with the whites1 sliced1 laid around in a chain1 with a nasturtium flower in every two or three links4 ,,peach ,,trifle4 #ab fine peaches1 pared and sliced very thin2 #a package ,coxe's gelatine2 #b cups white sugar2 #a pint of boiling and #a cup of cold1 water2 #a cup of rich1 sweet cream1 with a pinch of soda dissolved in it1 then whipped light in a syllabub-churn4 ,soak the gelatine two hours in the cup of cold water4 ,put it1 with peaches and sugar1 into a bowl2 cover1 and let stand an hour4 ,then pour on the boiling water2 stir and mash the peaches1 and strain through muslin4 ,when cold and slightly congealed1 beat in quickly1 a spoonful at a time1 the whipped cream4 ,it should be thick and white1 or faintly colored4 ,form in a wet mould set an ice4 ,eat with cake4 ,fourth ,week4 ,friday4 ---- ,cauliflower ,soup1 without ,meat4 ,fillets of ,halibut1 with ,potatoes4 ,beef's ,tongue1 with ,peas4 ,green ,corn ,pudding4 ,raw ,cucumbers4 ---- ,melons1 ,peaches1 and ,pears4 ---- ,,cauliflower ,,soup1 ,,without ,,meat4 #a fine cauliflower2 #b tablespoonfuls of butter rolled in #a of flour2 #a onion2 bunch of parsley2 #b blades of mace2 #b quarts of water2 #b cups of milk2 pepper and salt2 a pinch of soda in the milk4 ,cut the cauliflower into bunches1 reserving about a cupful of small clusters to put whole into the soup4 ,chop the rest1 also the onion and herbs1 and put on in the water1 with the mace4 ,cook an hour1 and rub through a colander4 ,return the pure1 thus obtained1 to the pot1 and season with pepper and salt4 ,as it boils1 stir in the whole clusters1 previously boiled tender in hot1 salted water1 and left to cool4 ,when the soup is again hot1 put in the floured butter2 stir until this has thickened2 pour into the tureen1 and add the boiling milk4 ,pass sliced lemon and cream crackers with it4 ,,fillets ,,of ,,halibut1 ,,with ,,potatoes4 #c lbs4 of halibut1 cut into strips three inches long1 one wide1 and three-quarters of an inch thick2 #c tablespoonfuls of butter2 pepper2 salt2 #a teaspoonful of anchovy paste2 a pinch of cayenne2 a little boiling water2 juice of a lemon4 ,lay the slices of fish in salt and water for half an hour4 ,wipe them dry4 ,have ready the butter in a saucepan1 with pepper and salt4 ,when it is hot1 put in the pieces of fish1 and cook gently1 without browning1 until tender4 ,meanwhile1 cut some potatoes round with your 8gouge10 or1 if you have none1 into neat squares2 parboil and drain them1 and simmer ten minutes in enough hot milk to cover them2 then stir in a lump of butter2 season with pepper and salt4 ,cook five minutes2 drain the liquid into another saucepan1 and keep the potatoes hot4 ,lay the fish in order upon a hot dish1 the potatoes around it1 and set over hot water1 while you thicken the milk in which the potatoes were boiled 7never omitting the pinch of soda71 with a little flour4 ,boil up1 add the butter used for cooking the fish1 and the anchovy sauce4 ,squeeze a small lemon over the fish1 and pour on the hot sauce4 ,,beef',s ,,tongue ,,with ,,green ,,peas4 ,parboil a corned tongue4 ,take it from the water1 trim off the root and pare away the skin4 ,put into a broad saucepan with a cup of yesterday's soup1 half a minced onion1 a teaspoonful of sugar1 a little parsley and pepper4 ,cover1 and cook slowly one hour1 or until tender4 ,slice round1 and lay upon a hot dish4 ,heap each slice with a great spoonful of green peas boiled in hot salted water1 drained well1 and seasoned with butter1 salt1 and pepper4 ,strain the gravy1 add a little of the water in which the tongue was boiled1 a small spoonful of made mustard--,french mustard if you have it--the juice of half a lemon1 and thicken with browned flour4 ,boil up and serve in a boat4 ,,green ,,corn ,,pudding4 ,see ,friday of ,first ,week in ,august4 ,,raw ,,cucumbers4 ,pare1 lay in ice-water one hour2 slice1 and pile upon pounded ice in a glass dish1 passing the condiments with them4 ,,melons1 ,,peaches1 ,,and ,,pears4 ,serve the melons upon flat dishes2 the peaches and pears in fruit-salvers or in fancy baskets1 with green leaves and flowers disposed tastefully among them4 ,all would be the more refreshing for having lain in the ice-box or refrigerator awhile4 ,fourth ,week4 ,saturday4 ---- ,beef ,stock ,soup4 ,boiled ,ham4 ,onion ,tomato ,sauce4 ,squash au ,gratin4 ,stripped ,potatoes4 ---- ,whole ,peach ,pie4 ---- ,,beef ,,stock ,,soup4 #e lbs4 of beef1 and as many of bones2 #b carrots2 #b onions1 sliced and fried in dripping2 #b turnips2 bunch of herbs2 #g quarts of water2 #b teaspoonfuls essence of celery1 or #c stalks of the green plant1 with the tops cut off2 pepper and salt2 dice of fried bread2 #a large spoonful of tomato catsup4 ,cut up the meat1 and chop the vegetables4 ,put with the herbs and cracked bones into a pot1 and pour on two quarts of water4 ,heat slowly1 and after it has boiled one hour1 skim well1 and add the other five quarts--also cold4 ,cook steadily four or five hours longer1 then strain1 rubbing the vegetables to pieces4 ,there should be at least five quarts of liquid4 ,if1 in the boiling1 it has lost too much1 you should have replenished the pot with boiling water4 ,take out two quarts for to-day's soup4 ,return meat and bones to the fire1 and pour the rest of the soup over them with another quart of cold water4 ,cover very closely and simmer at the back of the range two hours longer4 ,then set away in an earthenware vessel1 having seasoned it1 and when cold1 put on ice4 ,you will now have made soup-stock for three days4 ,cool the portion kept out for to-day2 take off all the fat1 season and re-heat it4 ,boil gently and skim well4 ,stir in the catsup1 and pour upon the fried bread already put into the tureen4 ,,boiled ,,ham4 ,wash a ham thoroughly1 scrubbing off all the rusty parts with the dust4 ,put on in plenty of cold water1 and boil twenty minutes to the pound4 ,let it get almost cold in the water4 ,if possible1 do this on ,friday1 and do not skin until perfectly cold on ,saturday4 ,the fat will then be white and prettily pitted1 and the skin leave it easily4 ,twist frilled paper about the shank1 and lay in a bed of curled fresh parsley4 ,carve in thin slices4 ,,onion ,,tomato ,,sauce4 #b quarts of ripe tomatoes2 #a onion1 chopped2 #a tablespoonful of chopped parsley2 #b teaspoonfuls sugar2 pepper and salt to taste2 #a tablespoonful of butter rolled in flour4 ,pare the tomatoes1 and slice thin4 ,stew with the onion half an hour2 then pulp through a colander2 return to the saucepan with the seasoning1 and when again hot1 stir in the parsley and floured butter4 ,boil gently three minutes4 ,,squash ,,au ,,gratin4 ,boil and mash1 as usual1 pressing out the water4 ,beat up with a good bit of butter1 season with pepper and salt2 finally whip in two or three tablespoonfuls of milk and a raw egg4 ,pour into a buttered pudding dish2 strew thickly with fine crumbs and bake in a quick oven to a light brown4 ,,stripped ,,potatoes4 ,peel and cut potatoes lengthwise into strips4 ,lay in ice-water half an hour4 ,dry between two clean towels1 and fry to a pale brown in hot1 salted lard4 ,shake in a heated colander to clear them of the fat1 and turn into a dish lined with a napkin4 ,,whole ,,peach ,,pie4 ,pare ripe peaches without removing the stones4 ,have your pie-dishes ready lined with a good paste1 fill with the peaches2 strew these with sugar1 and cover with crust4 ,bake in a steady oven4 ,sift sugar over it1 and eat fresh1 with cream poured upon each slice4 ,,september4 ,first ,week4 ,sunday4 ---- ,vermicelli ,soup4 ,roast ,beef and ,browned ,potatoes4 ,fried ,egg-plant4 ,boiled ,green ,corn4 ,raw ,tomatoes4 ---- ,narcissus ,blanc-,mange4 ,iced ,coffee and ,sliced ,cake4 ---- ,,vermicelli ,,soup4 ,take the fat from the top of your soup-stock2 dip out rather more than half4 ,add a little seasoning to that which remains1 and return to the ice4 ,should the weather be very warm it will be wise to heat all together1 and then divide1 returning the smaller portion to the ice4 ,warm the stock designed for to-day with the remains of yesterday's tomato sauce2 and when it begins to boil1 strain through thin1 coarse muslin4 ,put back over the fire1 and take off all the scum that rises in ten minutes' boil4 ,then put in a scant cupful of vermicelli1 which has been broken up small1 boiled five minutes in very hot water1 and drained4 ,simmer five minutes1 and pour out4 ,,roast ,,beef ,,and ,,browned ,,potatoes4 ,have all gristly parts of the beef cut away1 and such bones removed as will injure the shape1 or embarrass the carver4 ,put the beef into a dripping-pan1 throw a cupful of boiling water over it1 and roast ten minutes per pound1 basting very often and copiously4 ,just before taking it up1 dredge with flour and baste once with butter4 ,after dishing the meat1 pour the top from the gravy2 add a little boiling water2 put it into a saucepan1 and thicken with browned flour4 ,pepper1 and serve after a brief boil4 ,,browned ,,potatoes4 ,boil1 and strip off the skins of large1 fair potatoes4 ,half an hour before you take up the meat pour off the fat from the gravy2 lay your potatoes in the dripping-pan1 and cook brown1 basting frequently4 ,lay about the meat when dished4 ,,fried ,,egg-,,plant4 ,slice half an inch thick1 and lay in salt water one hour1 with a heavy plate on top to keep under the water4 ,pare each slice4 ,make a batter of two eggs1 a cup of milk1 a little salt1 and flour for thin batter4 ,wipe the egg-plant perfectly dry2 dip each slice in the batter1 and fry in hot dripping4 ,drain well1 and serve on a heated flat dish4 ,,boiled ,,green ,,corn4 ,strip off all but the thin husk next the corn4 ,turn this down1 and pick off the silk from the grains4 ,replace the husk1 tie a thread about it to keep it smooth1 and cook the corn from thirty to forty minutes1 according to size and age4 ,pull off the husk2 break the stalk close to the ear1 and serve1 wrapped in a napkin4 ,,raw ,,tomatoes4 ,pare and slice2 put into a salad dish1 and dress as follows3 ,rub one teaspoonful of sugar1 and half as much each of pepper1 salt1 and ,french or other made mustard1 smooth with two tablespoonfuls of salad-oil4 ,beat in1 a little at a time1 five tablespoonfuls of vinegar1 and half a teaspoonful extract of celery4 ,pour over the tomatoes1 and set on ice until wanted4 ,,narcissus ,,blanc-,,mange4 #a quart of milk2 #a package ,cooper's gelatine1 soaked in #b cups of cold water2 yolks of #d eggs1 beaten light2 #b cups white sugar2 #a large cup of sweet cream1 whipped with a little powdered sugar1 and flavored with vanilla2 rose-water for the blanc-mange4 ,heat the milk to scalding4 ,stir in the sugar and gelatine1 and when these are dissolved1 beat in the yolks1 and cook two minutes4 ,turn out into a shallow dish to cool4 ,when it begins to form1 put1 a few spoonfuls at a time1 into a bowl1 and whip vigorously1 flavoring with rose-water4 ,when it is a yellow sponge1 put into a wet mould1 with a cylinder in the centre4 ,do this on ,saturday4 ,on ,sunday turn into a dish1 and fill the hole in the middle with whipped cream1 just churned4 ,lay more whipped cream about the base4 ,like all other preparations of gelatine1 this should be kept upon ice until you are ready to use it4 ,,iced ,,coffee ,,and ,,sliced ,,cake4 ,make the coffee at breakfast-time4 ,it should be very strong4 ,while hot add one-fourth as much boiling milk4 ,when cool put on ice1 and serve with more ice in the tumblers4 ,send around a basket of cake with it4 ,first ,week4 ,monday4 ---- ,ham and ,egg ,soup4 ,braised ,larded ,beef4 ,chopped ,potatoes and ,corn4 ,cucumbers and ,onion ,salad4 ,stewed ,squash4 ---- ,peaches and ,cream4 ---- ,,ham ,,and ,,egg ,,soup4 ,a ham-bone broken to bits2 #a quart of cold water2 #c pints of good stock2 as many poached eggs as you have people at table2 a little pepper2 cup of rice4 ,boil your ham-bone in a quart of water until the liquid is reduced one-half4 ,strain off the stock from the meat and bones in the jar or bowl2 add the ham broth and half a cup of well-soaked rice4 ,simmer until this is soft1 skimming often1 and pour into the tureen4 ,lay the poached eggs1 neatly trimmed1 round upon the top4 ,,braised ,,larded ,,beef4 ,lard yesterday's cold roast with strips of fat salt pork2 lay in a broad saucepan2 half cover with gravy1 and strew minced onion over it4 ,cover closely and stew slowly at back of the range one hour4 ,dish the meat2 boil down the gravy fast for a few minutes1 and pour over it4 ,,chopped ,,potatoes ,,and ,,corn4 ,split each row of grain upon cobs of cold boiled corn1 and cut them off clean4 ,add twice as much chopped cold boiled potatoes4 ,have a little good dripping hot in a frying-pan4 ,put in potatoes and corn and stir until very hot1 but do not let them brown4 ,serve in a deep dish4 ,,cucumber ,,and ,,onion ,,salad4 ,pare the cucumbers and lay in ice-water one hour4 ,do the same with the onions in another bowl4 ,then slice them in the proportion of one onion to three large cucumbers1 and arrange in a salad-bowl1 and season with vinegar1 pepper1 and salt4 ,,stewed ,,squash4 ,pare1 quarter and boil the squash in hot salted water4 ,drain1 mash very smooth1 and put back over the fire with a few spoonfuls of milk1 a little chopped parsley1 and a good lump of butter1 rolled in flour4 ,stew five minutes1 after the boil begins1 stirring well from the bottom most of the time4 ,pour into a deep dish4 ,,peaches ,,and ,,cream4 ,see ,wednesday of ,first ,week in ,august4 ,first ,week4 ,tuesday4 ---- ,a ,hash ,soup4 ,kidneys ,sauts with ,wine4 ,baked ,omelette aux ,fines ,herbes4 ,string-,beans4 ,cauliflower au ,gratin4 ---- ,syllabub and ,may's ,cake4 ---- ,a ,,hash ,,soup4 ,the remains of your roast beef--bones cracked1 and meat1 skin1 etc41 chopped2 #f potatoes1 boiled and mashed2 bunch of herbs1 chopped2 #a sliced onion2 salt and pepper2 #c quarts of water2 #b tablespoonfuls of butter1 rolled in flour2 #a tablespoonful of walnut catsup4 ,put on meat1 bones1 herbs1 onion1 and water1 and simmer two hours1 until the nourishment is all drawn from them4 ,strain1 cool1 take off the fat2 rub in the potatoes through a colander1 and season4 ,when it is again hot1 stir in the floured butter1 and after boiling one minute1 the catsup4 ,pour into the tureen4 ,if you have any soup left from yesterday1 you may add it to this1 when the potatoes go in4 ,,kidneys ,,saut,s ,,with ,,wine4 ,cut the kidneys into thin slices1 and cook ten minutes in a little dripping in a frying-pan4 ,take out and lay upon a hot-water dish1 covering closely4 ,add to the dripping in the pan a little gravy--beef will do1 or a little of your soup2 season with a chopped onion1 parsley1 salt and pepper1 and thicken with browned flour4 ,boil up2 add a glass of good wine and the juice of half a lemon4 ,pour upon the kidneys1 and set in boiling water five minutes4 ,if kidneys are cooked too long they toughen4 ,,baked ,,omelette ,,aux ,,fines ,,herbes4 #g eggs2 cup of milk in which has been dissolved a quarter teaspoonful of corn-starch2 #a tablespoonful minced herbs2 pepper and salt2 butter and onion4 ,beat the yolks very smooth1 and whip in the milk2 then stir in the frothed whites4 ,put a tablespoonful of butter in a round1 rather shallow bake-pan2 add the chopped herbs and a little finely minced onion4 ,set upon the upper grating of the oven until it begins to simmer4 ,pour in the omelette and bake quickly until high1 and delicately browned4 ,run a sharp knife quickly around the edge and invert the dish upon a hot platter4 ,or1 if your bake-dish is presentable1 serve in it4 ,eat at once1 as it soon falls4 ,,string-,,beans4 ,cut off both ends1 and pare the strings from both sides4 ,cut into short pieces1 and cook thirty minutes1 or until tender1 in boiling salt water4 ,drain1 season with pepper1 salt and butter1 and serve in a deep dish4 ,,cauliflower ,,au ,,gratin4 ,cook a cauliflower--tied up in a net--in boiling salt water1 fifteen minutes4 ,drain1 clip into small clusters1 and lay in a stone-china or block-tin dish4 ,pour a cup of drawn butter over it2 strew thickly with fine crumbs1 and brown upon the upper grating of a brisk oven4 ,,syllabub ,,and ,,may',s ,,cake4 ,whip a pint of cream to a stiff froth in your syllabub-churn1 sweetening as you go on1 with half a cup of powdered sugar4 ,when it is a snowy mass upon the sieve upon which you have laid it as it rises1 beat in a glass of wine4 ,set upon ice until wanted1 then fill into glasses4 ,,may',s ,,cake4 ,please consult 8,,breakfast1 ,,luncheon ,,and ,,tea10 page #cch4 ,first ,week4 ,wednesday4 ---- ,ayrshire ,broth4 ,chickens la ,franaise4 ,succotash4 ,sweet ,potatoes4 ,apple ,sauce4 ---- ,blackberry ,shortcake1 ,hot4 ---- ,,ayrshire ,,broth4 ,knuckle of veal--well cracked--about #d lbs42 #c onions2 lb4 of lean ham2 #b turnips2 bunch of parsley2 #a scant cup of barley soaked two hours in a little milk4 ,put on meat1 bones1 and barley1 and stew slowly in a gallon of water three hours4 ,then add the vegetables1 cut into neat dice1 parboiled1 and left to cool4 ,cook gently one hour and a half4 ,strain without pressing4 ,pick out the meat and bones1 and return to the soup-pot with three pints of broth4 ,add a quart of cold water2 cook1 covered1 one hour more1 and season well4 ,turn into a jar or bowl1 and when cold1 set on ice for to-morrow's soup4 ,cool that meant for to-day2 skim1 season1 and put over the fire with the barley and vegetables4 ,when it begins to boil1 pour into the tureen4 ,,chickens ,,la ,,fran,,aise4 ,boil1 and then blanch a sweetbread by dropping it into cold water4 ,then chop1 mix with the pounded boiled livers of the chickens1 and one-sixth as much bread-crumbs as you have meat4 ,season4 ,have ready1 cleaned and washed1 a pair of nice chickens4 ,fill with this force-meat4 ,cover the breasts and sides with thin slices of fat salt pork2 put into a dripping-pan2 pour about them a large cupful of boiling water1 and roast--basting often--one hour4 ,take off the pork2 lay it in the gravy1 and dredge the fowls with flour4 ,as this browns1 baste well1 with butter once1 three times with gravy4 ,take up and keep hot while you strain2 cool1 skim and thicken the gravy4 ,have ready cooked a cup of rice measured when raw--which has been boiled in the water used for cooking the sweetbread and livers1 then seasoned4 ,make a broad1 flat-topped mound of it upon a dish2 lay the chickens on it1 and pour a little of the gravy over them4 ,serve the rest in a boat4 ,,succotash4 ,cut the corn from eight or ten cobs2 mix this with one third the quantity of ,lima beans1 and cook one hour in just enough water to cover them4 ,drain off most of the water2 add a cupful of milk1 with a pinch of soda stirred in4 ,when this boils1 stir in a great spoonful of butter rolled in flour2 season with pepper and salt1 and simmer ten minutes longer4 ,,sweet ,,potatoes4 ,select those of uniform size2 parboil them1 with the skins on4 ,peel and lay in a baking-pan4 ,bake until soft to the grasp1 glazing with butter just before you take them up4 ,,apple ,,sauce4 ,peel and slice juicy tart apples1 and stew with just enough water to keep them from burning1 until broken to pieces4 ,stir deeply and well1 often4 ,beat a good lump of butter into them while hot1 sweeten abundantly1 and season with nutmeg4 ,mash and beat all the lumps to smoothness1 or take them out4 ,,blackberry ,,shortcake--,,hot4 #b quarts of sifted flour2 #c tablespoonfuls of butter1 and #b of lard2 #b cups of buttermilk1 or sour1 thick milk2 yolks of #b eggs1 beaten light2 #a teaspoonful of soda1 dissolved in hot water1 and the same quantity of salt4 ,rub the shortening into the salted flour4 ,add beaten yolks and soda to the milk1 and make out the paste quickly4 ,roll into two sheets--that intended for the upper crust half an inch thick1 the lower1 rather thinner4 ,lay the batter in a well greased baking-pan2 cover thickly with the berries2 sugar them2 put on the top crust1 and bake about twenty-five minutes to a nice brown4 ,cut into squares and eat--splitting these open--with sugar and butter4 ,first ,week4 ,thursday4 ---- ,tomato ,soup4 ,boiled ,leg of ,mutton with ,caper ,sauce4 ,mashed ,potatoes4 ,stewed ,egg-plant4 ,lima ,beans4 ---- ,peach ,fritters4 ---- ,,tomato ,,soup4 ,peel and slice twelve large tomatoes1 and stew twenty minutes4 ,rub through a colander to a pulp2 season this with pepper1 salt1 and sugar4 ,take the fat from the top of your cold soup-stock1 and put the latter over the fire4 ,simmer half an hour2 strain out meat and bones4 ,boil and skim three minutes1 and add the tomato sauce4 ,cook gently ten minutes2 stir in a tablespoonful 7even7 of corn-starch wet with cold water4 ,boil up and pour out4 ,,boiled ,,leg ,,of ,,mutton4 ,cook in plenty of hot salted water1 allowing twelve minutes to the pound4 ,take out when done1 wipe carefully2 dish1 and rub all over with butter4 ,serve with caper sauce4 ,,caper ,,sauce4 ,take a cupful of the liquor in which the meat has been boiled4 ,put on in a saucepan2 boil and skim for a moment2 stir in two tablespoonfuls of butter rubbed into a heaping teaspoonful of flour4 ,stir over the fire five minutes1 add the juice of a lemon1 pepper1 and two dozen pickled capers--or1 if you have not these1 pickled nasturtium seed4 ,send to table in a boat4 ,save the rest of the pot-liquor for soup4 ,,mashed ,,potatoes4 ,prepare as usual1 whipping light with a fork1 and heaping upon a hot dish4 ,,stewed ,,egg-,,plant4 ,soak and stuff as directed on ,thursday1 ,fourth ,week in ,august1 but instead of baking it1 put on in a cupful of your soup-stock1 and stew1 closely covered1 one hour1 or until very tender4 ,take up and keep hot in a deep dish4 ,stir a lump of butter rolled in flour into the gravy2 boil up and pour over the egg-plant4 ,,lima ,,beans4 ,shell1 and cook about forty minutes in boiling1 salted water4 ,drain1 pepper1 salt and stir in a good lump of butter when dished4 ,,peach ,,fritters4 #a quart of flour2 #a cup of milk2 cup of yeast2 #b tablespoonfuls of sugar2 #d eggs2 #b tablespoonfuls of butter2 a little salt2 ripe1 freestone peaches1 pared and stoned4 ,sift the flour into a bowl2 work in milk and yeast1 and let it rise five or six hours4 ,then1 beat eggs and sugar light with butter1 salt1 and stir into the risen dough4 ,knead faithfully with your hands4 ,pull off bits nearly as large as an egg4 ,flatten and put in the centre of each a peach 7pared71 from which the stone has been slipped out through a slit in one side4 ,close the dough over it2 make into a round ball1 and lay upon a floured pan for the second rising4 ,the balls must not touch each other4 ,in an hour they should be light4 ,fry as you would doughnuts1 but more slowly4 ,drain in a colander1 and eat hot with brandy-sauce4 ,first ,week4 ,friday4 ---- ,fish ,soup4 ,mutton ,batter ,pudding4 ,stewed ,tomatoes and ,corn4 ,cream ,potatoes4 ,picklette4 ---- ,apple ,cake with ,cream4 ,iced ,coffee4 ---- ,,fish ,,soup4 #b quarts of broth2 #b lbs4 of halibut1 rock1 or other white fish2 #b onions2 salt and cayenne2 juice of half a lemon2 dripping for frying4 ,cut the fish into neat strips2 take out the bones4 ,remove the fat from the cold pot-liquor set by yesterday1 put in the fish-bones1 and put on to stew down4 ,fry the sliced onions2 drain from the fat2 lay in the bottom of your soup-pot2 put the fish upon them2 put in a little broth1 and simmer gently one hour4 ,take out the fish1 dredge each piece with flour1 and return to the kettle4 ,cover with two quarts of the strained stock1 and cook1 slowly1 half an hour4 ,add cayenne and lemon1 and pour out4 ,,mutton ,,batter ,,pudding4 #b cups of milk2 #a large cupful of flour2 #b eggs2 neat squares of cold mutton1 freed from skin and fat2 pepper and salt2 some melted butter1 heated with tomato catsup4 ,make a batter of the milk1 eggs and flour4 ,lay the meat in the melted butter1 pepper and salt2 butter a pudding-dish2 pour in a little of the batter2 then add the meat soaked well in the butter2 pour in the rest of the batter1 and bake one hour in a steady oven4 ,serve at once4 ,,stewed ,,tomatoes ,,and ,,corn4 ,pare and slice six large tomatoes and one small onion4 ,cut the corn from four cobs1 mix up well together1 and stew half an hour4 ,season with pepper1 salt and butter1 stew again ten minutes1 and pour out4 ,,cream ,,potatoes4 ,pare and cut the potatoes into small squares or rounds4 ,cook twenty minutes in boiling water1 a little salt4 ,turn this off2 add a cupful of milk2 and when this bubbles up a tablespoonful of butter with a teaspoonful of water wet up with cold milk1 also1 a little chopped parsley4 ,simmer five minutes and pour out4 ,,apple ,,cake ,,with ,,cream4 #b cups of powdered sugar2 #c cups of prepared flour2 cup of corn-starch1 wet with a little milk2 cup of butter creamed with the sugar2 cup of sweet milk2 the whites of six eggs1 whipped stiff4 ,add the milk to the creamed butter and sugar2 the corn-starch1 then the flour and whites alternately4 ,bake in jelly-cake tins4 ,,filling4 #c tart1 well-flavored apples1 grated2 yolks of #b beaten eggs2 #a cup of sugar2 #a lemon1 juice1 and half the grated rind4 ,beat yolks1 sugar1 and lemon together4 ,grate the apples directly into this mixture4 ,put into a custard-kettle1 with boiling water outside of it1 and stir to a boil4 ,when cold1 put between the cakes4 ,eat fresh with cream4 ,,iced ,,coffee4 ,see ,sunday of this ,week4 ,first ,week4 ,saturday4 ---- ,white ,stock ,soup4 ,mock ,quails4 ,kidney-,beans4 ,corn ,fritters4 ,potatoes la ,lyonnaise4 ---- ,cabinet ,pudding4 ---- ,,white ,,stock ,,soup4 #f lbs4 knuckle of veal2 lb4 lean bacon2 #b tablespoonfuls of butter rubbed in #a of flour2 #b onions2 #b carrots2 #b turnips2 #c cloves stuck in an onion2 #a blade of mace2 bunch of herbs2 #f quarts of water2 pepper and salt2 #a cup of boiling milk4 ,cut up the meat and crack the bones4 ,slice carrots1 turnips1 and one onion1 leaving that with the cloves whole4 ,put on with mace1 and all the herbs except the parsley1 in two quarts of cold water4 ,bring to a slow boil2 take off the scum1 as it rises1 and at the end of an hour's stewing1 add the rest of the cold water--one gallon4 ,cover and cook steadily1 always gently1 four hours4 ,strain off the liquor1 of which there should be about five quarts2 rub the vegetables through the colander1 and pick out bones and meat4 ,season these highly1 and put1 as is your ,saturday custom1 into a wide-mouthed jar1 or a large bowl4 ,add to them three quarts of stock1 well salted1 and1 when cold1 keep on ice4 ,cool to-day's stock2 remove the fat2 season1 put in chopped parsley1 and put over the fire4 ,heat in a saucepan a cup of milk1 stir in the floured butter2 cook three minutes4 ,when the soup has simmered ten minutes after the last boil1 and been carefully skimmed1 pour into the tureen1 and stir in the hot1 thickened milk4 ,,mock ,,quails4 ,cut slices about four inches square1 and half an inch thick1 from a leg of veal2 flatten with the side of a hatchet1 and dip in beaten egg4 ,make a force-meat of a cold boiled sweetbread1 chopped fine1 a little minced fat pork or ham1 a few oysters1 also minced1 and a seasoning of pepper1 cloves1 nutmeg1 and a pinch of grated lemon-peel4 ,wet with oyster-liquor1 and the juice of half a lemon4 ,spread the slices with this1 and roll each up tightly4 ,bind with soft thread1 and lay in a broad saucepan4 ,half cover with broth borrowed from your soup1 cooled and skimmed4 ,cover and stew slowly nearly one hour4 ,make the remnants of the force-meat--adding a few bread crumbs--into small balls4 ,roll in flour and set in the oven until browned4 ,five minutes before you take up the meat1 roll these in beaten yolk of egg1 once and again1 until thickly coated4 ,let them stand to cool while you take up the 8quails40 ,lay them upon a hot dish2 clip and gently withdraw the threads4 ,strain the gravy2 add a little boiling water2 thicken with browned flour2 stir in a spoonful of butter1 and when it boils1 drop in the 8quail eggs40 ,simmer just one minute1 and pour over the meat4 ,,kidney-,,beans4 ,shell2 cook in boiling salted water thirty minutes1 or until tender2 drain1 dish1 and season with pepper1 butter and salt4 ,,corn ,,fritters4 #b cups of grated corn2 #b eggs2 #a cup of milk2 flour for thin batter2 a pinch of soda2 salt2 #a tablespoonful melted butter4 ,mix and fry as you would griddle-cakes4 ,,potatoes ,,la ,,lyonnaise4 ,parboil and chop some potatoes2 heat a little good dripping or butter in a frying-pan4 ,stir in half a minced onion1 for every eight potatoes1 with a teaspoonful of chopped parsley4 ,when they have cooked one minute1 add the potatoes1 and stir until all are tender1 but not browned4 ,drain1 pepper1 salt and dish4 ,,cabinet ,,pudding4 #b cups of prepared flour2 #c tablespoonfuls of butter1 creamed with the sugar2 #e eggs2 #a cup of sugar2 lb4 raisins1 seeded1 and cut in three pieces each2 cup of milk2 lemon--juice and grated peel4 ,add the beaten yolks to the creamed butter and sugar2 then the milk and flour1 alternately with the whites4 ,lastly1 stir in the fruit1 dredged with flour2 pour into a buttered mould1 and boil two hours and a half4 ,eat hot with liquid sauce4 ,second ,week4 ,sunday4 ---- ,tapioca ,soup4 ,roast ,ducks4 ,stuffed ,tomatoes4 ,cauliflower with ,sauce ,tartare4 ,sweet ,potatoes4 ---- ,melons1 ,peaches1 and ,pears4 ,black ,coffee1 ,crackers and ,cheese4 ---- ,,tapioca ,,soup4 ,take the fat from your soup-stock4 ,dip out two quarts1 add one large cup of boiling water1 and strain into the soup-kettle4 ,heat to a slow boil2 skim carefully2 add half a cup of grained tapioca1 soaked two hours in a little cold water2 cook until this is clear2 put in what additional seasoning your taste demands1 with a glass of wine1 and a teaspoonful of celery essence1 and pour out4 ,,roast ,,ducks4 ,put sage and onion in the stuffing for one2 make that intended for the other1 of bread-crumbs1 seasoned with pepper and salt1 and wet up slightly with milk4 ,lay the ducks in the dripping-pan2 pour boiling water over them1 and roast1 basting often1 until tender and brown4 ,dish2 take the fat from the gravy2 season1 thicken with browned flour and boil up4 ,serve in a gravy-boat4 ,,stuffed ,,tomatoes4 ,choose enough large1 smooth tomatoes to fill a shallow pudding-dish4 ,cut a slice from the top of each1 scoop out the inside4 ,chop the pulp with a little cold meat1 taken from your soup1 a sprinkling of minced onion1 and the grated corn from two cobs4 ,season with pepper1 salt and butter2 fill the tomatoes1 put on the top slices2 fill the interstices with the force-meat1 pour on a little gravy1 cover and bake forty minutes--then brown4 ,,cauliflower ,,with ,,sauce ,,tartare4 ,boil a large cauliflower--tied in netting--in hot salted water1 from twenty-five to thirty minutes4 ,drain2 serve in a deep dish with the flower upwards1 and pour over it a cup of drawn butter1 in which has been stirred the juice of a lemon1 and a half teaspoonful of ,french mustard1 mixed up well with the sauce4 ,,sweet ,,potatoes4 ,please see ,wednesday of ,first ,week in ,september4 ,,melons1 ,,peaches1 ,,and ,,pears4 ,serve the melons upon a flat dish2 the other fruit in baskets1 or upon fruit-stands1 garnished with leaves4 ,,black ,,coffee1 ,,crackers ,,and ,,cheese4 ,pass very strong hot coffee without cream1 in small cups of clear china1 and fancy crackers with grated cheese4 ,second ,week4 ,monday4 ---- ,vegetable ,consomm4 ,stewed ,lamb la ,jardinire4 ,french ,beans1 ,sauts4 ,mashed ,potatoes au ,gratin4 ,currant ,jelly4 ---- ,peaches1 ,cream1 and ,cake4 ---- ,,vegetable ,,consomm4 ,cut into thin1 short strips1 #a carrot1 #a turnip1 and #a onion2 peel and slice #f fine tomatoes2 corn cut from #b cobs2 cup boiled rice2 #c pints of soup-stock2 #a pint of boiling water2 seasoning at discretion4 ,boil the vegetables tender in a little hot salted water4 ,drain1 butter1 and keep them hot4 ,the tomatoes and corn should be stewed in another vessel1 twenty-five minutes1 and seasoned4 ,add to your soup-stock a pint of boiling water1 and simmer half an hour1 then strain4 ,return to the fire with the cooked vegetables and the boiled rice4 ,stew gently ten minutes and turn out4 ,,stewed ,,lamb ,,la ,,jardini,,re4 ,lay a breast of lamb1 or two scrags1 in a broad pot1 meat downward4 ,scatter over this a sliced turnip1 a sliced onion1 and two sliced tomatoes1 with a little pepper and salt4 ,add less than a cupful of broth from your soup2 cover1 and cook slowly one hour4 ,turn the meat then1 and cook one hour longer1 very slowly4 ,when tender1 but not ragged1 dish1 and keep hot4 ,strain the gravy2 thicken with browned flour2 season2 boil up1 and pour over the meat4 ,,french ,,beans ,,saut,s4 ,cut off the fibres from both sides of the 7string7 beans1 and clip into short pieces4 ,boil tender in hot salted water2 drain dry1 and put into a saucepan in which you have melted a great spoonful of butter1 seasoned with pepper1 a little ,french mustard1 and a tablespoonful of vinegar4 ,toss and stir until the beans are very hot1 and glazed with the butter4 ,serve in a deep dish4 ,,mashed ,,potatoes ,,au ,,gratin4 ,mash in the customary manner1 and heap upon a greased pie-dish4 ,strew thickly with dry crumbs1 and brown upon the upper grating of the oven4 ,slip carefully to a hot1 flat dish4 ,,peaches1 ,,cream1 ,,and ,,cake4 ,see ,monday of ,first ,week in ,september4 ,second ,week4 ,tuesday4 ---- ,beef ,gravy ,soup4 ,pat de ,foie de ,veau4 ,stuffed ,squash4 ,succotash4 ,baked ,potatoes4 ---- ,baked ,blackberry ,pudding4 ---- ,,beef ,,gravy ,,soup4 #d lbs4 of lean1 coarse beef1 cut into strips2 #b lbs4 mutton or beef bones1 broken small2 #b onions1 sliced and fried2 bunch of sweet herbs2 #c carrots2 #b turnips2 #e quarts of cold water2 pepper and salt2 dripping4 ,fry the meat and onions in the dripping to a light brown4 ,put on in two quarts of water1 and having cooked one hour1 add the other vegetables chopped1 and the remaining three quarts of water1 cold4 ,boil slowly four hours1 skimming often4 ,strain1 pulping the vegetables4 ,put meat and bones into the stock-pot1 season well2 divide the broth into two portions2 salt one1 and pour into the stock-pot4 ,when cold1 set on ice for to-morrow4 ,cool and skim the rest2 heat and skim until quite clear4 ,put dice of fried bread into the tureen4 ,,pat ,,de ,,foie ,,de ,,veau4 #c lbs4 of calf's liver--parboiled and cold2 lb4 of cold cooked ham2 #c eggs2 #a tablespoonful of butter1 and same of fine crumbs2 #a scant cup of milk2 a little minced onion and parsley2 nutmeg1 cayenne1 and a pinch of grated lemon-peel2 some good pie-paste4 ,mince the ham1 and pound the boiled liver4 ,make into a sort of paste with the butter1 beaten eggs1 bread-crumbs1 milk1 and seasoning4 ,it should be just soft enough to pour4 ,butter a bake-dish profusely2 line with a good paste1 rolled out thicker than for most pies4 ,fill this with the liver mixture2 cover with crust1 which must not overlap the edge of the dish1 but be pinched down firmly upon the lower crust2 set in a pan1 containing a cupful of boiling water1 just enough to keep the bottom crust from burning1 and bake one hour and a quarter in a moderate oven4 ,pass a knife around the edges of the crust to detach the pat2 invert upon a deep dish4 ,pass with it drawn butter in which have been beaten two raw eggs1 and these thickened by two minutes' boiling4 ,,stuffed ,,squash4 ,pare a 8turban0 squash1 and cut off a slice from the top4 ,extract the seeds1 and lay one hour in salt water4 ,then fill with a good stuffing of crumbs1 chopped fat salt pork1 parsley1 etc41 wet with gravy4 ,put on the top slice2 set the squash in a pudding-dish4 ,put a few spoonfuls of melted butter and twice as much hot water in the bottom2 cover the dish very closely1 and set in the oven two hours1 or until tender4 ,lay within a deep dish1 and pour the gravy over it4 ,,succotash4 ,see ,wednesday1 ,first ,week in ,september4 ,,baked ,,potatoes4 ,wash1 wipe1 and lay in a moderate oven4 ,bake until soft to the grasp4 ,send to table in their skins1 wrapped in a napkin4 ,,baked ,,blackberry ,,pudding4 #a pint of milk2 #b eggs2 #a quart flour1 or enough for thick batter2 #a gill bakers' yeast2 #a saltspoonful of salt2 #a teaspoonful of soda dissolved in boiling water2 nearly a quart of berries1 dredged with flour4 ,make the batter and let it rise in a warm place four hours4 ,when very light1 stir in the dredged fruit lightly and quickly2 pour into a buttered dish and bake one hour1 covering with white paper should it 8crust0 over too fast4 ,turn out1 and eat with sweet sauce4 ,second ,week4 ,wednesday4 ---- ,soup la ,bonne ,femme4 ,roast ,tenderloin of ,beef4 ,beets ,sauts4 ,lima ,beans4 ,fried ,egg-plant4 ---- ,velvet ,blanc-,mange4 ---- ,,soup ,,la ,,bonne ,,femme4 #c lbs4 of lean veal2 lb4 lean ham2 #b carrots1 grated2 #a chopped onion2 thyme and parsley2 #a cup of chopped mushrooms2 pepper and salt2 #a cup of milk2 floured butter2 #d quarts water4 ,cut the meat small and put on with herbs and vegetables in the water4 ,bring to a slow boil1 and keep at this1 taking off the scum as it rises1 for three hours1 or until the liquid is reduced one-half4 ,strain1 cool1 skim1 season and return to the fire with the chopped mushrooms4 ,stew slowly half an hour2 stir in a tablespoonful of butter cut up in one of flour4 ,boil two minutes and pour into the tureen4 ,add the boiling milk1 and pour out4 ,,roast ,,tenderloin ,,of ,,beef4 ,see ,sunday of ,first ,week in ,september4 ,,beets ,,saut,s4 ,wash and cut off the tops1 but do not touch the roots with a knife4 ,boil one hour2 scrape and slice them1 and stew ten minutes in a little butter1 mixed with pepper1 and a good spoonful of vinegar4 ,toss and stir lest they should brown4 ,,lima ,,beans4 ,see ,thursday1 ,first ,week in ,september4 ,,fried ,,egg-,,plant4 ,see ,sunday1 ,first ,week in ,september4 ,,velvet ,,blanc-,,mange4 #a pint sweet cream1 whipped stiff2 package ,cooper's gelatine soaked in #b cups of cold water2 #b glasses white wine2 juice of one large lemon2 bitter almond flavoring2 #a cup sugar4 ,put sugar1 soaked gelatine1 lemon and wine into a covered vessel for one hour4 ,stir well1 and set the covered jar or bowl into a saucepan of boiling water until the gelatine is dissolved4 ,strain and cool before flavoring it4 ,when it begins to congeal1 beat gradually into the whipped cream4 ,put into a wet mould1 and bury in the ice until wanted4 ,pass cake with it4 ,second ,week4 ,thursday4 ---- ,egg ,soup4 ,smothered ,chickens with ,mushrooms4 ,stewed ,tomatoes4 ,scalloped ,cauliflower4 ,beet-root ,salad4 ---- ,peaches and ,cream4 ---- ,,egg ,,soup4 #a quart of broth in which the feet and giblets of the chickens have been boiled2 all that you have left of yesterday's soup1 strained2 #d beaten eggs2 parsley1 salt and pepper2 dice of stale bread4 ,cool and skim the quart of water in which have been boiled for one hour the cleaned feet and giblets of your chickens4 7,salt the giblets and put them in the refrigerator47 ,set this broth over the fire1 and season4 ,when it boils1 take it off1 pour it upon the beaten eggs2 put all into a jar and set in boiling water1 stirring until it thickens4 ,heat in another saucepan the remains of yesterday's soup--or1 if you have none1 a scant quantity of milk1 thickened with floured butter2 pour into a tureen1 add the egg-broth1 and throw in a good handful of stale bread-dice4 ,stir well and serve4 ,,smothered ,,chickens ,,with ,,mushrooms4 ,split a pair of young1 full-grown chickens down the back4 ,lay them1 breasts upward1 in a dripping-pan2 pour over them a great cupful of boiling water in which have been melted two tablespoonfuls of butter4 ,invert another pan over them1 covering closely1 and cook in a steady oven until they are tender and of a mellow russet hue4 ,an hour is generally sufficient4 ,baste very often1 twice at the last with butter4 ,keep the fowls hot upon a chafing-dish while you add the rest of the can of mushrooms opened yesterday--each mushroom sliced into thirds--to the gravy1 with browned flour and pepper4 ,simmer ten minutes2 pour a little upon the chickens1 the rest into a boat4 ,,scalloped ,,cauliflower4 ,small1 and therefore cheap1 cauliflowers will do for this purpose4 ,boil them in hot salted water twenty minutes4 ,drain1 cool1 and chop4 ,beat into them a couple of eggs1 a spoonful of melted butter1 a half cup of milk1 and season4 ,pour into a buttered bake-dish2 cover with drawn butter1 then with fine crumbs1 and bake half an hour4 ,,stewed ,,tomatoes4 ,loosen the skins with boiling water2 peel1 slice1 and stew twenty minutes4 ,season with sugar1 pepper1 salt1 a good piece of butter cut up in flour1 and stew five minutes more4 ,,beet-,,root ,,salad4 ,arrange the cold beets left from yesterday in a salad-dish4 ,pour a little salad-oil over them1 season with sifted sugar1 salt1 a little cayenne1 and vinegar at discretion4 ,,peaches ,,and ,,cream4 ,see ,monday of ,first ,week in ,september4 ,second ,week4 ,friday4 ---- ,oberlin ,soup4 ,cream ,pickerel4 ,giblet ,omelette4 ,mashed ,potatoes4 ,boiled ,corn4 ,cucumbers4 ---- ,diplomatic ,pudding4 ---- ,,oberlin ,,soup4 #c onions2 #c turnips2 #c carrots2 cabbage2 bunch of herbs2 #h tomatoes1 sliced2 #c tablespoonfuls of butter2 #a teaspoonful of corn-starch2 pepper1 sugar1 and salt2 #a cup of boiling milk2 #c quarts of cold water4 ,chop the vegetables1 and put all except the tomatoes and cabbage over the fire1 with the water4 ,simmer one hour4 ,then add the cabbage1 previously parboiled4 ,ten minutes later1 put in the tomatoes and herbs4 ,stew rather fast for half an hour4 ,rub through a colander2 put over the fire2 stir in the butter and corn-starch4 ,cook five minutes2 season well4 ,let all stand together at the side of the range1 covered1 five minutes1 and pour out4 ,stir in the boiling milk 7with a pinch of soda in it7 after the soup is in the tureen4 ,,cream ,,pickerel4 ,if you cannot get pickerel1 pike1 or salmon-trout1 use rock-fish or bass for this dish4 ,clean the fish1 and1 if large1 score the back-bone in several places4 ,bake slowly1 pouring a cup of boiling water over him at first1 afterward basting often with butter and water4 ,when done1 lay upon a hot-water dish2 add to the gravy in the dripping-pan a cup of milk 7with a pinch of soda stirred in71 and1 when this heats1 stir in two tablespoonfuls of butter1 one teaspoonful of corn-starch1 wet in water1 and a little chopped parsley4 ,boil up once1 to thicken1 add pepper and salt to taste1 and pour over the fish4 ,,giblet ,,omelette4 #g eggs2 #b tablespoonfuls of cream2 yesterday's giblets1 chopped very fine and seasoned2 #a good spoonful of butter4 ,beat yolks and whites together2 then add the cream4 ,heat the butter in the frying-pan2 put in the giblets2 shake hard for a moment1 and pour in the eggs4 ,keep them free from the bottom by shaking1 and loosening with a cake-turner2 and1 when quite 8set10 fold in the middle4 ,invert a hot dish over the pan1 turn out1 and serve at once4 ,,mashed ,,potatoes4 ,mash soft1 heap upon a hot dish1 and serve without browning4 ,,boiled ,,corn4 ,see ,sunday1 ,first ,week in ,september4 ,,cucumbers4 ,pare2 lay in ice-water an hour2 slice1 and dish1 with pounded ice strewed over and among them4 ,pass condiments with them4 ,,diplomatic ,,pudding4 #a quart of milk2 #d eggs2 #a cup very fine bread-crumbs2 #a tablespoonful of corn-starch1 wet with cold milk2 lb4 of currants1 washed1 dried1 and dredged2 #a cup of sugar4 ,soak the bread-crumbs in the milk1 setting the vessel containing them in one of hot water1 and heating milk and crumbs to scalding4 ,pour upon the beaten eggs and sugar2 add corn-starch2 lastly1 the dredged currants4 ,pour into a buttered mould1 and boil an hour and a quarter4 ,turn out1 and pour a cup of hot custard over it for sauce1 flavored with vanilla1 or other essence4 ,second ,week4 ,saturday4 ---- ,mutton ,noodle ,soup4 ,baked ,sheep's ,head la ,russe4 ,sweet ,potatoes4 ,squash4 ,tomatoes ,stuffed with ,corn4 ---- ,cream ,peach ,pie4 ---- ,,mutton ,,noodle ,,soup4 #a perfectly clean sheep's head1 cleaned with the skin left on2 #c lbs4 scrag of mutton1 broken to pieces2 #b onions2 #b carrots2 bunch of herbs2 pepper and salt2 a large handful of noodles 7see ,receipt1 ,wednesday1 ,first ,week in ,august72 #g quarts water4 ,slice the vegetables1 put with the head and scrag into a soup-kettle1 add four quarts of water1 and simmer two hours1 or until the sheep's head is so tender that the bones will slip out4 ,skim well1 pour in three quarts of cold water1 and after three minutes take out the head carefully4 ,lay in a greased bake-dish2 as carefully1 pull out the bones through the under side1 and put these back into the soup-kettle4 ,add the vegetables and herbs2 bring again to a slow boil1 and cook three hours longer4 ,take out meat and bones2 salt highly2 put into your stock-jar1 and pour half the broth over them4 ,season this also1 and put by for another day4 ,rub the vegetables through the sieve into the broth left for to-day4 ,cool1 skim2 season1 and set over the fire4 ,boil and skim for two minutes2 add the noodles2 simmer twenty minutes1 and pour out4 ,,baked ,,sheep',s ,,head ,,la ,,russe4 ,let the boiled and boned sheep's head get cold in the bake-dish4 ,then brush over with raw egg1 and sift over it a mixture of fine crumbs1 a dust of flour and some minced parsley 7dried and powdered is better71 seasoned with pepper and salt4 ,set in the oven2 baste well with butter1 as it browns4 ,serve in the dish1 and send with it a boat of drawn butter1 based upon a cupful of the soup and seasoned with ,french mustard1 the juice of half a lemon1 and some onion pickle minced very fine4 ,,sweet ,,potatoes4 ,see ,wednesday of ,first ,week in ,september4 ,,squash4 ,pare1 slice1 cook soft in boiling salt water4 ,drain and mash smooth in a hot colander4 ,season with butter1 salt1 and pepper4 ,,tomatoes ,,stuffed ,,with ,,corn4 ,set large1 smooth tomatoes in a greased pudding-dish4 ,cut a slice from the top of each4 ,scoop out the seeds1 leaving the walls thickly lined with pulp4 ,have ready a cupful of corn grated from the cob1 and seasoned with butter1 pepper1 and salt4 ,fill the tomatoes with this2 put on the upper slices1 and pour a little gravy over all4 ,bake1 covered1 in a moderate oven1 one hour4 ,serve in the dish4 ,,cream ,,peach ,,pie4 ,make as directed in ,saturday1 ,fourth ,week in ,august2 but lay the upper crust on lightly1 slightly buttering the lower at the point of contact4 ,when the pie is done1 lift the cover and pour in a cream made thus3 #a cup 7small7 of rich milk1 heated2 whites of #b eggs1 whipped and stirred into the milk2 #a tablespoonful of sugar2 teaspoonful of corn-starch wet up in milk4 ,boil three minutes4 ,the cream must be cold when it goes into the hot pie4 ,replace the crust1 and set by to cool4 ,eat fresh4 ,third ,week4 ,sunday4 ---- ,rice and ,tomato ,soup4 ,boiled ,chickens and ,tongue4 ,breaded ,egg-plant4 ,boiled ,cauliflower4 ,lima ,beans4 ---- ,frozen ,custard and ,cake4 ---- ,,rice ,,and ,,tomato ,,soup4 ,skim the soup in your stock-pot4 ,strain from the meat and bones2 heat and add a pint of tomatoes1 stewed1 strained1 and seasoned1 and a cup of boiled rice with the cup of water in which it has been cooked4 ,season to taste2 simmer fifteen or twenty minutes after it begins to boil1 and turn out4 ,,boiled ,,chickens ,,and ,,tongue4 ,tie the stuffed and trussed chickens in netting1 fitted to their shape1 and cook in plenty of boiling water1 a little salt4 ,an hour and a quarter should suffice1 if the fowls are tender4 ,soak a tongue over night4 ,in the morning1 wash it well and boil eighteen minutes to the pound4 ,trim and skin it4 ,lay in the middle of the dish1 with a chicken on each side1 and pour over them drawn butter1 based upon a cupful of the liquor in which the chickens were boiled1 mixed with a little minced parsley4 ,save the rest of the liquor4 ,,breaded ,,egg-,,plant4 ,slice1 and pare each slice4 ,lay in salt and water one hour1 with a plate on top1 to keep the slices under water4 ,wipe dry2 salt and pepper2 dip in beaten egg1 then in cracker-dust1 and fry to a fine brown in lard or dripping4 ,drain1 and serve4 ,,boiled ,,cauliflower4 ,cook in boiling salted water twenty-five minutes1 having tied the cauliflower up in white netting4 ,drain2 untie2 lay in a deep dish1 the blossom upward1 and deluge with a white sauce made of drawn butter1 with the juice of a lemon squeezed in4 ,,lima ,,beans4 ,see ,thursday1 ,first ,week in ,september4 ,,frozen ,,custard ,,and ,,cake4 ,please refer to ,sunday1 ,second ,week in ,july4 ,third ,week4 ,monday4 ---- ,chicken and ,corn ,soup4 ,casserole of ,rice1 ,chicken1 and ,tongue4 ,onions ,stewed ,brown4 ,baked ,sweet ,potatoes4 ,cold ,slaw4 ---- ,corn-starch ,hasty ,pudding4 ,tea and ,fancy ,crackers4 ---- ,,chicken ,,and ,,corn ,,soup4 ,skim the liquor in which the chickens were boiled yesterday4 ,put over the fire1 with the grated corn from twelve ears4 ,boil one hour2 rub through a colander2 season1 heat1 and stir in a tablespoonful of butter rolled in flour1 a little finely cut parsley1 and a teaspoonful essence of celery4 ,simmer five minutes2 add a cup of boiling milk1 and pour out4 ,,casserole ,,of ,,rice1 ,,with ,,chickens ,,and ,,tongue4 ,chop the remains of yesterday's chickens and tongue fine1 with the giblets4 ,season1 and put over the fire1 with a cup of yesterday's soup1 and1 when almost on the boil1 add two beaten eggs4 ,boil a cup of rice in a little of the chicken-liquor used for your soup1 until the rice is soft1 and the liquor absorbed4 ,beat two eggs into half a cup of milk1 in which a tablespoonful of butter has been melted4 ,stir and beat this into the rice4 ,let it get cold1 and then line a greased mould with it--one with a cylinder in the middle will not do4 ,make the walls of rice-paste an inch thick2 then fill with the mince1 which should not be too soft4 ,cover with the rice2 put the top on the mould2 set in a pot of boiling water1 and cook one hour and a half4 ,turn out with great care1 and pour a little of the pot-liquor1 thickened and seasoned1 over it4 ,,onions ,,stewed ,,brown4 ,top and tail them2 skin1 and dredge them with flour4 ,then fry to a good brown in dripping4 ,put into a pot1 cover with a little of the liquor in which the tongue was boiled1 and stew slowly two hours1 or until tender4 ,take up the onions2 thicken the sauce with browned flour1 add a tablespoonful of butter1 with pepper2 boil up1 and pour over the onions4 ,,baked ,,sweet ,,potatoes4 ,wash1 wipe1 and lay in a moderate oven4 ,bake until the largest is soft between your testing fingers4 ,wipe off1 and serve in their jackets4 ,,cold ,,slaw4 ,shred the heart of a firm white cabbage4 ,put into a salad-bowl1 and season with sugar1 salt1 pepper1 oil1 and vinegar4 ,stir up and toss thoroughly4 ,,corn-,,starch ,,hasty ,,pudding4 #a quart fresh milk2 #c tablespoonfuls corn-starch1 wet up in cold milk2 #a tablespoonful of butter2 #a teaspoonful of salt4 ,scald and salt the milk1 and stir into it the corn-starch4 ,boil steadily1 stirring now and then1 for fifteen minutes4 ,add the butter2 let the pudding stand in hot water1 uncovered1 after you have ceased to stir1 until you are ready for it2 then serve in an open1 deep dish4 ,eat with cream and sugar4 ,,tea ,,and ,,fancy ,,biscuits4 ,if the weather be hot1 have iced tea2 if cool1 and suggestive of early frosts1 or equinoctial storms1 introduce the bright tea-pot and pretty 8cozy40 ,third ,week4 ,tuesday4 ---- ,st4 ,rmo ,broth4 ,beefsteak4 ,potatoes au ,naturel4 ,kidney-,beans4 ,raw ,tomatoes4 ---- ,fruit ,dessert4 ,coffee and ,cake4 ---- ,,st4 ,r,,mo ,,broth4 #c lbs4 of veal--lean and cut into strips2 #b onions1 sliced and fried2 #c quarts of water2 #a tablespoonful of minced parsley2 cupful of raw rice2 #b tablespoonfuls of grated cheese2 salt and pepper4 ,fry the onions in dripping2 put in the meat1 and fry to a light brown4 ,put into the soup-pot with the water1 and boil slowly three hours1 or until brought down to two quarts4 ,the meat should be in rags4 ,strain2 cool1 skim1 and season4 ,put back into the kettle with the rice1 which must have soaked one hour in a little water4 ,this water1 also1 must go into the soup4 ,simmer half an hour4 ,put the grated cheese into the tureen1 and when the rice has boiled soft1 pour upon the cheese1 stir up and serve4 ,,beefsteak4 ,flatten with the broad side of a hatchet1 and broil quickly upon a greased gridiron4 ,ten minutes should be enough if you like it rare4 ,lay upon a hot dish1 turn another over it1 having salted1 buttered1 and peppered it1 and let it stand five minutes before sending to table4 ,,potatoes ,,au ,,naturel4 ,cook1 without paring1 in boiling salted water1 until a fork will enter easily the largest4 ,pour off the water2 set the pot1 uncovered1 upon the range for a moment1 to dry off the moisture2 peel rapidly1 and dish4 ,,kidney-,,beans4 ,shell2 cook in boiling water1 a little salt1 half an hour1 or until tender4 ,drain1 salt1 pepper1 and butter1 and serve in a deep dish4 ,,raw ,,tomatoes4 ,pare and slice4 ,put into a salad-dish1 and pour over them a dressing made of two tablespoonfuls of oil rubbed with one teaspoonful of sugar1 and half as much1 each1 of made mustard1 salt1 and pepper2 then with five tablespoonfuls of vinegar1 whipped in1 a little at a time4 ,,fruit ,,dessert4 ,use your own discretion and consult your own convenience in devising a tasteful and acceptable dessert of fruits1 such as should now be plenty and cheap4 ,late peaches1 melons1 bananas1 pears1 and apples1 are1 some or all of them1 within reach of housekeepers of moderate means4 ,arrange in dishes or baskets decorated with green sprays and flowers4 ,,coffee ,,and ,,cake4 ,consult1 also1 your discretion and the weather in the question of hot or iced coffee4 ,third ,week4 ,wednesday4 ---- ,ox-,cheek ,soup4 ,stewed ,calf's ,hearts4 ,lima ,beans4 ,potatoes au ,matre d',htel4 ,stewed ,tomatoes with ,onion4 ---- ,stewed ,pears with ,rice4 ---- ,,ox-,,cheek ,,soup4 #b ox-cheeks2 #c onions2 #b carrots2 #b turnips2 #ab whole black peppers2 #f cloves2 salt2 #e quarts of water2 cup of ,german sago4 ,break the bones of the cheeks1 and wash well with salt and water4 ,cover with cold water2 bring to a boil1 and throw off the water4 ,fry the sliced onions1 and put into the pot with the meat1 also the sliced carrots1 onions1 and spice4 ,cover with a gallon and a quart of water4 ,bring to a slow boil1 and keep this up1 skimming often1 for four hours4 ,strain off the liquor2 pick out the meat and bones2 salt highly2 put into your stock-pot with nearly half the broth4 ,set in a cold place for to-morrow4 ,pulp the vegetables into that meant for to-day2 let it cool2 take off the fat1 and put back over the fire4 ,season to your liking2 add the sago1 which should have been soaking for two hours in a little water1 and simmer until it is clear4 ,,stewed ,,calf',s ,,hearts4 ,wash two fresh calf's hearts2 stuff with a force-meat of crumbs1 chopped salt pork1 a little thyme1 sage and onion4 ,tie up snugly in clean mosquito-netting2 put into a broad saucepan2 half cover with broth from your soup from yesterday or to-day4 ,cover and stew an hour and three-quarters gently1 turning several times4 ,take out the hearts1 and keep them hot1 while you thicken the gravy with a tablespoonful of butter cut up in flour4 ,boil up1 add pepper1 salt1 a little grated lemon-peel1 and the juice of half a lemon1 with a small glass of wine4 ,pour over the hearts4 ,,lima ,,beans4 ,see ,thursday1 ,first ,week in ,september4 ,,potatoes ,,au ,,ma,,tre ,d',h,,tel4 ,slice cold boiled potatoes rather thick4 ,have ready in a saucepan four or five tablespoonfuls of milk1 a good lump of butter1 with salt1 pepper and minced parsley4 ,heat quickly2 put in the potatoes1 and stir until almost boiling4 ,stir in a little flour1 wet with cold milk2 cook a moment to thicken it2 add the juice of half a lemon1 and pour out into a deep dish4 ,,stewed ,,tomatoes ,,and ,,onion4 ,peel1 slice1 and stew a dozen tomatoes ten minutes4 ,then add a small parboiled onion1 cut up small2 cook twenty minutes2 stir in sugar1 salt and pepper1 with a good spoonful of butter rolled in flour4 ,simmer five minutes1 and pour out4 ,,stewed ,,pears ,,with ,,rice4 ,pare and halve eight large pears4 ,put into a saucepan with eight tablespoonfuls of sugar and a cup of claret--or if you prefer1 clear water4 ,stew slowly until tender and clear4 ,take out the pears and boil down the syrup to one-half1 flavoring1 then1 with essence of bitter almond4 ,have ready two cupfuls of boiled rice1 cooked in milk1 and sweetened4 ,spread upon a flat dish2 lay the pears upon it1 and pour on the syrup4 ,eat very cold4 ,third ,week4 ,thursday4 ---- ,rissole ,soup4 ,lamb ,chops4 ,potato ,mound4 ,fried ,egg-,plant4 ,ladies' ,cabbage4 ---- ,damson ,tart4 ---- ,,rissole ,,soup4 ,take the fat from the top of your cold stock4 ,pick out some of the best pieces of meat--about a cupful--and set aside4 ,add a pint of boiling water to the stock1 and boil slowly1 with the bones and the rest of the meat1 for nearly an hour4 ,chop the meat reserved from the stock2 make into force-meat with fine crumbs1 seasoning with onion1 parsley1 pepper1 salt1 nutmeg1 and binding with beaten egg4 ,flour your hands and make this into round balls4 ,roll them in flour2 set in a floured pie-dish1 not touching each other1 and leave in a quick oven until crusted over4 ,let them cool4 ,strain your soup2 add such seasoning as you desire2 heat to a boil2 drop in the force-meat rissoles1 and heat1 without boiling1 three minutes4 ,,lamb ,,chops4 ,trim off fat and skin1 leaving a bare bit of bone at the end of each4 ,broil quickly over a clear fire2 butter1 salt1 and pepper each1 and stand them on the larger ends1 just touching each other1 around your mound of potato4 ,,potato ,,mound4 ,mash smooth1 with butter1 milk1 salt1 and pepper2 make into a smooth mound upon a hot dish1 and arrange the chops around it4 ,,fried ,,egg-,,plant4 ,see ,sunday1 ,first ,week in ,september4 ,,ladies' ,,cabbage4 ,boil a firm cabbage in two waters4 ,when done1 quarter it and let it get perfectly cold4 ,chop fine2 add two beaten eggs1 a tablespoonful of butter1 pepper1 salt1 and three tablespoonfuls of milk4 ,stir all well2 pour into a buttered pudding-dish1 and bake1 covered1 until very hot1 then brown4 ,if your dish has been well buttered1 turn the cabbage upon a hot dish1 and pour over it a cupful of drawn butter4 ,,damson ,,tart4 ,fill a pie-dish1 lined with good paste1 with ripe1 sound damsons2 sweeten very plentifully2 cover with crust and bake4 ,brush with beaten egg when done1 and return to the oven one moment1 to glaze4 ,third ,week4 ,friday4 ---- ,potato ,porridge4 ,devilled ,crab4 ,roasted ,sweetbreads4 ,potato ,croquettes4 ,boiled ,green ,corn4 ---- ,apple ,souffl ,pudding4 ---- ,,potato ,,porridge4 #ab potatoes1 peeled and sliced2 #a large onion1 also pared and sliced2 #b quarts of boiling water2 #a cup of hot milk2 #c beaten eggs2 #c tablespoonfuls of butter rolled in flour2 salt1 pepper1 and #a teaspoonful celery essence2 chopped parsley4 ,fry potatoes and onions light brown in a little butter4 ,put into a soup-pot with the boiling water1 and cook gently until soft4 ,rub through a colander to a smooth pure4 ,add the water in which they were boiled1 and return to the fire4 ,when the pure begins to bubble1 stir in the buttered flour1 pepper1 salt1 and chopped parsley1 and simmer five minutes4 ,heat the milk in another vessel2 pour upon the beaten eggs2 cook one minute1 and pour into the tureen4 ,add the pure2 stir in the celery-essence1 and it is ready4 ,,devilled ,,crabs4 ,boil the crabs2 cool2 break the shells and pick out the meat4 ,to eight tablespoonfuls of meat1 add three of fine crumbs1 the yolks 7chopped7 of three boiled eggs1 the juice of a lemon1 with salt and cayenne to taste4 ,work up to a soft mixture with drawn butter2 fill scallop or clam shells1 or pat-pans with it1 sift cracker-dust over the top1 and brown delicately in a quick oven4 ,,roasted ,,sweetbreads4 #c fine sweetbreads2 #a cup of gravy--a cup of your soup will do2 #a beaten egg2 cracker-dust2 #a tablespoonful mushroom catsup2 #a small glass wine2 a very little minced onion put into the gravy2 #b tablespoonfuls melted butter2 fried bread4 ,boil and blanch the sweetbreads4 ,wipe perfectly dry1 roll in egg1 then in the pounded cracker4 ,lay in a baking-pan2 pour the melted butter slowly over them1 that it may soak into the crumbs4 ,set in the oven1 cover1 and bake forty-five minutes1 basting freely1 from the time they begin to brown1 with the gravy4 ,dish upon crustless slices of fried bread4 ,strain the gravy2 add catsup and wine2 boil up1 and pour over the sweetbreads4 ,,potato ,,croquettes4 ,mash the potatoes1 and beat in a raw egg1 butter1 milk1 nutmeg1 a little grated lemon-peel1 with pepper and salt4 ,heat in a saucepan1 stirring constantly1 for three minutes4 ,the saucepan should be buttered first4 ,when cool enough to handle with comfort1 make into croquettes1 roll in flour1 or dip in egg and cracker-crumbs1 and fry--not putting too many into the pan at once--in boiling lard1 or dripping4 ,drain in a hot colander1 and serve4 ,,boiled ,,green ,,corn4 ,see ,sunday1 ,first ,week in ,september4 ,,apple ,,souffl ,,pudding4 #g or #h juicy apples2 #d eggs2 #a cup fine crumbs2 #a cup of sugar2 #b tablespoonfuls of butter2 nutmeg1 and a little grated lemon-peel4 ,pare1 core1 and slice the apples1 and cook tender in a covered farina-kettle without adding water to them4 ,beat to a smooth pulp1 and stir in butter1 sugar1 and seasoning4 ,when cold1 whip in the yolks of the eggs2 then the frothed whites1 alternately with the crumbs4 ,beat to a creamy batter2 put into a buttered pudding-dish1 and bake1 covered1 fifty minutes4 ,then brown quickly4 ,eat hot with custard sauce1 or cold1 with cream and sugar4 ,third ,week4 ,saturday4 ---- ,rule of ,three ,soup4 ,veal and ,ham ,cutlets la ,polonaise4 ,stewed ,potatoes4 ,cream ,squash4 ,scalloped ,tomatoes4 ---- ,bavarian ,cream4 ---- ,,rule ,,of ,,three ,,soup4 #c lbs4 of lean beef2 #c lbs4 of marrow bones2 #c lbs4 coarse mutton2 #c onions2 #c carrots2 #c turnips2 #c sprigs of parsley1 and same of thyme and marjoram2 #f quarts of water2 #c blades of mace2 #c tomatoes2 #c ears of corn2 #c tablespoonfuls of rice2 pepper and salt4 ,chop the vegetables2 cut up the meat and crack the bones4 ,put onions1 carrots1 turnips1 herbs and mace into the soup-pot2 cover with three quarts of water2 stew gently three hours2 strain off the broth into a bowl2 pour the remaining three quarts of water1 boiling hot1 upon the meat1 bones1 and vegetables in the pot1 and put back over the fire4 ,cool that which you have strained2 take off the fat1 and put on in another kettle1 with the tomatoes1 the corn cut from the cob1 and the rice4 ,season1 and cook gently for another hour1 then pour out4 ,boil the soup left in the pot1 three hours longer at the back of the range2 add boiling water as the liquid shrinks4 ,at the end of that time1 season well2 pour1 without straining1 into the stock-pot1 and keep in a cold place4 ,you have now stock for three days--a good investment of time1 materials1 and labor4 ,,veal ,,and ,,ham ,,cutlets1 ,,la ,,polonaise4 ,slice cutlets of veal1 of equal size1 with as many slices of corned ham1 previously cooked4 ,flatten the cutlets with a hatchet2 dip in beaten egg1 then in cracker-dust1 mixed with minced parsley1 pepper1 salt1 and nutmeg4 ,fry in dripping2 drain1 and lay upon a dish1 with alternate slices of the ham1 broiled1 and spread with a dressing of butter and a little ,french mustard4 ,,stewed ,,potatoes4 ,pare1 and cut the potatoes into dice4 ,stew1 with a small onion1 in enough hot water to cover them4 ,turn off most of the water2 take out the onion2 pour in a cup of cold milk1 and1 when this boils1 stir in a little chopped parsley1 pepper1 salt1 and a tablespoonful of butter rolled in flour4 ,boil up once1 and serve4 ,,cream ,,squash4 ,mash1 and press in a hot colander4 ,return to the fire1 with a good spoonful of butter1 three or four spoonfuls of milk1 and a quarter spoonful of flour1 wet up in the milk4 ,stir for five minutes2 season with pepper and salt1 and dish4 ,,scalloped ,,tomatoes4 ,pare and slice4 ,scatter fine crumbs in the bottom of a bake-dish2 cover with slices of tomatoes1 seasoned with sugar1 pepper1 salt1 and butter4 ,cover with crumbs1 and these with tomatoes4 ,fill the dish in this order1 covering all with crumbs1 with bits of butter sprinkled upon them4 ,bake1 covered1 half an hour1 and brown4 ,,bavarian ,,cream4 #a pint rich milk1 and the same of sweet cream2 yolks of #d eggs2 oz4 gelatine2 #a small cup of sugar2 #b teaspoonfuls vanilla or other extract4 ,soak the gelatine two hours in enough cold water to cover it4 ,heat the milk1 and stir in the gelatine until melted4 ,pour this upon the beaten yolks and sugar1 and heat until it begins to thicken4 ,it should not boil4 ,take from the fire1 flavor1 and let it cool somewhat4 ,the cream should have been whipped stiff in a syllabub-churn4 ,beat1 a spoonful at a time1 into the lukewarm custard1 until it is like sponge-cake batter4 ,pour into a wet mould1 and set on ice to form4 ,it will be formed in a few hours1 if buried in the ice4 ,fourth ,week4 ,sunday4 ---- ,fancy ,macaroni ,soup4 ,fricasseed ,chicken4 ,spinach la ,crme4 ,devilled ,tomatoes4 ,sweet ,potatoes1 ,browned4 ---- ,baked ,pears and ,cream4 ,orange ,cake4 ---- ,,fancy ,,macaroni ,,soup4 ,take the fat from your soup-stock1 add a pint of boiling water1 and bring to a slow boil4 ,strain all through a colander4 ,pour off two quarts1 through a soup-sieve1 into your soup-kettle1 and set over the fire to simmer clear4 ,pulp the vegetables left in the colander1 and press the juice out of the meat into the rest of the broth4 ,remand this to the stock-pot4 ,when that in the soup-kettle has boiled ten minutes1 and been skimmed carefully1 add a half cup of what is known as 8fancy macaroni10 cut into fantastic shapes1 expressly for soups4 ,it should have been boiled twenty minutes1 or until tender1 in hot salted water4 ,simmer one minute in the soup2 add seasoning1 if needed1 and serve4 ,,fricasseed ,,chickens4 ,clean1 wash1 and joint a pair of chickens4 7,salt the giblets slightly1 and keep on ice until ,monday2 or1 should the weather be warm1 boil them in a pint of water2 salt it well1 and set away with the giblets in it47 ,scald the pieces of chicken in boiling water1 leaving them in it four minutes4 ,lay in ice-water ten minutes1 to blanch them4 ,add to the quart of boiling water used for scalding them1 the skimmed fat1 the necks1 and the heads1 cleaned by scalding1 picking off the feathers and cutting off the beaks4 ,stew for one hour1 or until there is but a pint of gravy4 ,strain1 cool1 and take off the fat4 ,put two tablespoonfuls of butter into a saucepan1 with a very finely minced onion and a dessertspoonful of flour4 ,when they begin to simmer1 put in the joints of chicken2 turn several times in the butter1 and1 after they begin to color1 add enough gravy to keep them from scorching1 and stew1 covered1 at least an hour4 ,keep the chicken hot2 strain the gravy2 add parsley1 pepper1 and salt4 ,have in another saucepan a half cup of hot milk4 ,pour upon two beaten eggs1 make very hot1 and add to the gravy when you have taken the latter from the fire4 ,stir up1 and pour over the chickens4 ,,spinach ,,la ,,cr,,me4 ,boil in plenty of hot salted water2 drain1 and chop fine upon a board or in a wooden tray4 ,return to the saucepan with a tablespoonful of butter1 and when hot1 add a little sugar1 pepper1 salt1 nutmeg1 and two tablespoonfuls of cream4 ,stir until very hot1 and serve in a deep dish1 with sippets of fried bread laid over it4 ,,devilled ,,tomatoes4 #a quart fine ripe tomatoes1 pared and cut in thick slices2 yolks of #c boiled eggs1 pounded2 #c tablespoonfuls melted butter2 #d tablespoonfuls vinegar2 #a raw egg1 beaten light2 #a teaspoonful powdered sugar2 #a saltspoonful salt1 and same of made mustard2 a soupon of cayenne4 ,rub a tablespoonful of butter into the pounded yolks2 add the seasoning1 then the vinegar1 and put into a tin or porcelain saucepan4 ,heat1 and stir in the beaten egg4 ,set in boiling water while you heat the rest of the butter in a frying-pan1 and put in the sliced tomatoes4 ,shake over the fire eight minutes1 turning several times4 ,lay the tomatoes upon a hot dish4 ,strain the butter in which they were fried into the dressing1 stir well1 and pour over the tomatoes4 ,,sweet ,,potatoes--,,browned4 ,parboil1 peel1 and lay in a baking-pan4 ,baste with a little of your soup stock1 then with butter1 until they are baked to a nice brown4 ,,baked ,,pears ,,and ,,cream4 ,peel ripe pears1 and cut them in half1 without removing the seeds4 ,pack in layers in a stoneware jar4 ,strew each layer with sugar1 and drop a pinch of nutmeg in1 now and then4 ,put a small cupful of water in the bottom to prevent burning4 ,fit on a close cover1 and set in a moderate oven4 ,bake three hours on ,saturday1 and leave1 unopened1 in the oven all night4 ,set upon ice for some hours before you use them4 ,pour into a glass dish1 and eat with cream4 ,they are delicious if the pears are of fair quality4 ,,orange ,,cake4 ,please see 8,,breakfast1 ,,luncheon1 ,,and ,,tea10 page #cah4 ,fourth ,week4 ,monday4 ---- ,giblet ,soup4 ,brown ,beef ,stew4 ,mashed ,potatoes4 ,lima ,beans4 ,cucumbers and ,onion ,salad4 ---- ,bananas1 ,oranges1 and ,apples4 ,coffee and ,albert ,biscuit4 ---- ,,giblet ,,soup4 ,again skim the contents of your stock-pot4 ,pour into the soup-kettle with the water in which the giblets were boiled4 ,add seasoning at discretion1 and simmer1 after the boil is reached1 fifteen minutes4 ,chop the gizzards very fine1 and put into the soup4 ,pound the livers to a paste1 with a heaping tablespoonful of butter1 and half as much flour2 thin with a little of the boiling soup2 stir into the soup2 boil one minute1 and serve4 ,,brown ,,beef ,,stew4 #c lbs4 lean beef2 #a onion2 a tablespoonful of powdered marjoram2 thyme and parsley1 mixed2 #a tablespoonful of browned flour2 #a teaspoonful of ,worcestershire sauce2 #a tablespoonful of tomato catsup2 #a glass of wine2 juice of half a lemon1 and a pinch of the peel2 #a cup of chopped mushrooms2 dice of fried bread4 ,cut the beef into strips two inches long2 add the minced onion2 just cover with water1 and cook1 at the back of the range1 two hours4 ,add the rest of the ingredients1 with the exception of the flour1 catsup1 sauce1 lemon-juice1 and wine1 and let it simmer one hour longer4 ,then add the condiments just named1 and the flour4 ,boil up2 line a deep dish with small squares of fried bread1 and pour the stew upon them4 ,,mashed ,,potatoes4 ,prepare as usual1 and send up without browning4 ,,lima ,,beans4 ,see ,thursday1 ,first ,week in ,september4 ,,cucumber ,,and ,,onion ,,salad4 ,see ,monday1 ,first ,week in ,september4 ,,bananas1 ,,oranges1 ,,and ,,apples4 ,rub clean2 arrange effectively as to color and size1 put green leaves among them1 and give a doily1 clean plate1 and fruit-knife to each person4 ,,coffee ,,and ,,albert ,,biscuit4 ,have the coffee hot and strong1 and be sure the biscuits are fresh4 ,fourth ,week4 ,tuesday4 ---- ,quick ,lobster ,soup4 ,roast ,lamb4 ,baked ,squash4 ,green ,corn cut from the ,cob4 ,sweet ,potatoes4 ---- ,rock-work4 ---- ,,quick ,,lobster ,,soup4 #a quart of stock1 made by adding a little water to the strained remnant of yesterday's soup4 ,or1 if you have nothing of this sort1 make a broth of coarse bits of veal and any bones you may have2 #a can of preserved lobster2 #a cup of milk1 with a pinch of soda stirred in2 #b tablespoonfuls of butter1 rolled in flour2 yolks of #b eggs2 minced parsley1 cayenne1 and salt4 ,heat your broth2 skim and season4 ,put in the lobster1 picked to pieces2 simmer ten minutes1 then boil up sharply1 once4 ,heat the milk in a saucepan2 stir in the floured butter2 pour upon the beaten yolks4 ,cook one minute4 ,pour the lobster into the tureen2 stir in the thickened milk1 and send to table4 ,pass oyster crackers and butter with it4 ,,roast ,,lamb4 ,lay in the dripping-pan4 ,dash boiling water over it1 and cook fifteen minutes for each pound4 ,baste often with the gravy4 ,ten minutes before taking it up1 dredge with flour1 and baste with butter4 ,pour the fat from the top of the gravy2 thicken with browned flour1 and stir in a tablespoonful of currant jelly4 ,boil1 and send up in a boat--salting and peppering to taste4 ,,baked ,,squash4 ,boil1 drain1 and mash in a hot colander4 ,season with pepper1 salt1 and butter2 add a few spoonfuls of milk and two beaten eggs4 ,pour into a buttered dish1 and bake to a light brown in a quick oven4 ,,green ,,corn ,,cut ,,from ,,the ,,cob4 ,boil the corn until tender4 ,split each row of grains1 then shave them close to the cob4 ,butter1 pepper1 and salt1 and serve hot in a deep dish4 ,,sweet ,,potatoes4 ,boil with the skins on2 peel quickly1 and lay in a baking-pan1 within a hot oven1 a few minutes1 to dry1 before piling them upon a flat dish4 ,,rock-,,work4 #a quart of milk2 #e eggs2 #f tablespoonfuls of sugar2 vanilla1 or other essence4 ,heat the milk3 pour upon the beaten yolks and sugar4 ,cook until the custard begins to thicken4 ,pour out1 and1 when cold1 flavor1 and pour into a glass bowl4 ,whip the whites stiff with two spoonfuls of the sugar1 flavor1 and poach by laying1 a spoonful at a time1 upon boiling milk1 and1 carefully withdrawing the spoon from underneath1 leaving the oval mass of mringue floating upon the surface4 ,turn it over when one side is done1 and1 presently1 take it up1 and lay upon the custard4 ,heap them irregularly on the top1 and let all get cold before serving4 ,pass light cakes with this custard4 ,fourth ,week4 ,wednesday4 ---- ,julienne ,soup4 ,cold ,lamb4 ,tomato ,sauce4 ,eggs and ,mushrooms4 ,breaded ,egg-plant4 ---- ,potato ,fritters4 ---- ,,julienne ,,soup4 #d lbs4 of beef2 #b carrots2 #c turnips2 head of cabbage2 #a pint green corn2 #a quart tomatoes2 bunch of herbs2 #d quarts of water2 pepper and salt4 ,put on the beef1 herbs1 and water early in the morning1 with some well-cracked bones1 if you have them1 and let it boil at the back of the range1 very slowly1 for five or six hours4 ,should the water sink below two-thirds of the original quantity1 replenish from the boiling tea-kettle4 ,an hour before dinner1 strain the soup2 put meat and bones into the stock-pot1 and season well4 ,pour upon them all that you can spare from the liquor1 and leave enough for to-day4 ,set this in a cool place4 ,cool1 and remove the fat from that meant for to-day2 return to the soup-kettle1 and put in the vegetables1 cut into shreds1 and parboiled for ten minutes4 ,the cabbage should have been cooked in two waters4 ,the corn must be cut from the cob1 and the tomatoes pared and sliced4 ,simmer gently half an hour2 season2 cook one minute1 and pour out4 ,,cold ,,lamb4 ,trim the remains of your roast into a presentable shape2 garnish with parsley and nasturtium-blooms4 ,,tomato ,,sauce4 ,pare1 slice1 and stew the tomatoes for twenty minutes4 ,strain1 and rub through a colander1 leaving the hard and tough parts behind4 ,put into a saucepan with a little minced onion1 parsley1 pepper1 salt1 and sugar4 ,bring to a boil2 stir in a good spoonful of butter rolled in flour4 ,boil up1 and serve4 ,,eggs ,,and ,,mushrooms4 ,slice the rest of the can of mushrooms1 opened for ,monday's stew1 into halves4 ,stew ten minutes in a little butter1 seasoned with pepper and salt1 and a very little water4 ,drain2 put the mushrooms into a pie-dish2 break enough eggs to cover them over the top2 pepper1 salt1 and scatter bits of butter over them2 strew with bread-crumbs1 and bake until the eggs are 8set40 ,serve in the dish4 ,,breaded ,,egg-,,plant4 ,slice nearly half an inch thick2 pare each slice and lay in salt and water one hour4 ,wipe dry1 dip in beaten egg1 then in rolled cracker1 and fry to a fine brown in salted lard or dripping4 ,,potato ,,fritters4 #f tablespoonfuls mashed potato rubbed through a colander2 cup rich milk1 or cream2 #e eggs1 beaten light2 #b tablespoonfuls sugar2 #b tablespoonfuls prepared flour2 juice of #a lemon1 and half the grated peel2 grated nutmeg4 ,work the cream into the potato2 add beaten yolks and sugar1 and whip to a froth4 ,put in lemon1 flour1 nutmeg1 and beat three minutes before stirring in the whites4 ,drop1 by the spoonful1 into hot sweet lard1 and fry to a light brown4 ,drain upon clean1 heated paper1 sift white sugar thickly over them and serve at once4 ,eat if you like with wine sauce1 or with powdered sugar only4 ,fourth ,week4 ,thursday4 ---- ,bread-and-,meat ,soup4 ,braised ,breast of ,veal4 ,cauliflower with ,sauce4 ,stewed ,squash4 ,fried ,potatoes4 ---- ,boiled ,apple ,dumplings4 ---- ,,bread-,,and-,,meat ,,soup4 ,take the fat from the top of your cold stock4 ,add a pint of boiling water to it1 with a sliced onion1 and cook slowly1 with the meat in1 for forty minutes4 ,strain1 pressing all the strength out of the meat2 stir in a tablespoonful of catsup1 and as much browned flour wet up in cold water4 ,have ready a sweetbread1 boiled and blanched1 then cut into neat dice4 ,put these into the soup1 and boil one minute2 add a great handful of fried bread1 cut into dice1 and pour out4 ,if you have any soup left from your 8,julienne10 heat1 strain1 and add to this4 ,,braised ,,breast ,,of ,,veal4 ,make a deep incision between the ribs and meat3 stuff with a good force-meat made of crumbs1 chopped salt pork1 seasoning and a little onion4 ,skewer the flap of meat back into its place2 put a layer of thin fat salt pork into a broad saucepan2 lay the veal upon it4 ,pour in a cup of gravy--from the soup1 if you have no other--cover with more fat pork1 or ham1 put on a close lid1 and cook fifteen minutes to the pound4 ,take out the meat2 set in a very quick oven1 dredge with flour1 and1 as it browns1 baste well with butter once4 ,keep hot upon a dish1 while you strain the gravy in the braising-pan2 thicken it with browned flour1 season to taste1 and stir in the juice of half a lemon1 and a glass of claret4 ,boil up and pour a little upon the veal1 the rest into a boat4 ,,cauliflower ,,with ,,sauce4 ,see ,sunday1 ,third ,week in ,september4 ,,stewed ,,squash4 ,pare1 seed and quarter4 ,cook in boiling water salted1 until soft4 ,mash in a colander2 rub through it1 and put back into a saucepan1 with a tablespoonful of butter rolled in flour2 a few teaspoonfuls of milk1 pepper and salt to taste4 ,stir until it begins to bubble2 then pour into a deep dish4 ,,fried ,,potatoes4 ,pare1 slice thin1 and lay in ice-water half an hour4 ,dry between two towels1 and fry to a pale brown in hot lard1 a little salt4 ,drain by shaking in a colander1 and serve in a dish lined with a napkin4 ,,boiled ,,apple ,,dumplings4 #a quart prepared flour2 lb4 suet1 powdered2 #a teaspoonful salt2 cold water to make a pretty stiff paste2 fine juicy apples1 pared and cored4 ,make the paste2 roll into a sheet a quarter of an inch thick2 cut into squares2 put in the centre of each an apple2 bring the corners together1 and pinch the edges4 ,have ready some small square cloths1 dipped in hot water1 and floured on the inside4 ,enclose each dumpling in one of these1 leaving room to swell1 and tie it up1 bag-wise1 with a stout string4 ,boil one hour2 turn out and serve with plenty of sweet sauce4 ,fourth ,week4 ,friday4 ---- ,onion ,soup ,maigre4 ,baked ,blue ,fish4 ,imitation ,oyster ,scallops4 ,potato ,puff la ,genve4 ,raw ,cucumbers4 ---- ,cream ,cakes4 ---- ,,onion ,,soup ,,maigre4 #c large onions1 sliced2 #c boiled potatoes rubbed through a colander2 #c tablespoonfuls of rice boiled in #a quart of milk2 #b quarts of cold water2 #c tablespoonfuls of butter rolled in one of flour2 chopped parsley2 pepper and salt to taste4 ,parboil the onions ten minutes2 throw off the water and let them cool4 ,then slice1 and put over the fire with the cold water1 and boil down to three pints4 ,the onions should be reduced to a pulp4 ,strain2 rub through the colander1 and set over the fire4 ,when it boils1 add the mashed potatoes1 the butter1 seasoning1 parsley1 and simmer ten minutes4 ,have the rice boiled soft in the milk with a pinch of soda2 strain it out and add to the soup in the kettle4 ,cook gently five minutes1 and turn into the tureen4 ,pour in the boiling milk1 and it is ready4 ,,baked ,,blue ,,fish4 ,score the fish down the back1 and lay in a dripping-pan4 ,pour over it a cup of hot water in which have been melted two tablespoonfuls of butter4 ,bake one hour1 basting every ten minutes2 twice with butter1 twice with the gravy1 and again twice with butter4 ,take up the fish and keep hot1 while you strain the gravy into a saucepan2 thicken with flour2 add a teaspoonful of anchovy paste1 the juice of half a lemon with a little of the grated peel1 pepper and salt4 ,boil up1 pour half over the fish1 the rest into a boat4 ,garnish the fish with eggs1 quartered lengthwise1 lettuce hearts1 and quartered lemons4 ,,imitation ,,oyster ,,scallops4 ,cut the best pieces from your cold roast veal1 in squares about an inch long and half as thick and wide4 ,make a cup of rich drawn butter1 and put these into it4 ,set over the fire in a saucepan1 and add a very little minced onion and parsley4 ,heat for ten minutes1 but do not boil4 ,chop a pickled cucumber quite fine1 stir into the mixture1 season with salt and cayenne2 fill scallop1 or clam shells1 or pat-pans lined with baked paste1 with the scallop2 cover with fine crumbs1 and brown in a brisk oven4 ,,potato ,,puff ,,la ,,gen,,ve4 ,whip mashed potatoes light and soft with milk1 butter1 and two raw eggs2 season with pepper and salt1 and beat in a few spoonfuls of powdered cheese4 ,pile upon a neat bake-dish1 and brown nicely4 ,serve in the dish4 ,,raw ,,cucumbers4 ,see ,friday1 ,second ,week in ,september4 ,,cream ,,cakes4 ,some good puff-paste2 whites of #b eggs2 cup of sweet jelly2 #a cup of cream1 whipped to a froth2 #c tablespoonfuls powdered sugar2 vanilla1 or other flavoring4 ,roll out the paste as for pies4 ,cut into squares five inches across4 ,have ready well-greased muffin-rings1 three inches in diameter4 ,lay one in the centre of each square2 turn up the four corners so as to make a cup of the paste2 pinch the tips upon the upper edge of the ring to keep it in place1 and having prepared all1 bake in a quick oven4 ,when done1 pull out the rings with care2 brush the paste1 outside and in1 with the white of egg1 and set back to brown4 ,when cold1 wash on the inside with the jelly1 and fill with the whipped cream1 sweetened and flavored4 ,fourth ,week4 ,saturday4 ---- ,vegetable ,soup la ,crcy4 ,glazed ,ham4 ,lettuce ,salad4 ,potatoes la ,lyonnaise4 ,cabbage au ,gratin4 ---- ,peach ,pudding4 ---- ,,vegetable ,,soup ,,la ,,cr,,cy4 #b lbs4 of coarse1 lean beef1 cut into strips2 #b lbs4 of knuckle of veal1 chopped to pieces2 #b lbs4 of mutton bones1 and the bones left from your cold veal1 cracked to splinters2 #a lb4 of lean ham2 #d large carrots2 #b turnips2 #b onions2 bunch of herbs2 #c tablespoonfuls of butter1 and #b of flour2 #a tablespoonful of sugar2 salt and pepper2 #g quarts of water4 ,put on meat1 bones1 herbs and water1 and cook slowly five hours4 ,strain the soup1 of which there should be five quarts4 ,season meat and bones1 and put into the stock-pot with three quarts of the liquor4 ,save this for days to come4 ,while the soup for to-day is cooling that you may take off the fat1 put the butter into a frying-pan with the sliced carrots1 turnips1 and onions1 and fry to a light brown4 ,now1 add a pint of the skimmed stock1 and stew the vegetables tender2 stir in the flour wet with water2 and put all1 with your cooled stock1 over the fire in the soup-kettle4 ,season with sugar1 cayenne and salt2 boil five minutes2 rub through a colander1 then a soup-sieve1 heat almost to boiling1 and serve4 ,,glazed ,,ham4 ,soak and boil a ham twenty minutes to the pound1 and let it get almost cold in the water4 ,skin it neatly1 and coat with a paste made of a cup of cracker-crumbs1 one of milk1 two beaten eggs1 and seasoned with pepper4 ,set the ham in the oven until the glazing is browned1 moistening1 now and then1 with a few spoonfuls of cream4 ,wind frilled paper about the shank1 and garnish with parsley4 ,,lettuce ,,salad4 ,pull out and tear to pieces the hearts of lettuce2 pile in a salad-bowl2 sprinkle with white sugar1 and season with oil1 pepper1 salt1 and vinegar1 in the proportions so often given4 ,toss up with a silver fork4 ,,potatoes ,,la ,,lyonnaise4 ,see ,saturday1 ,first ,week in ,september4 ,,cabbage ,,au ,,gratin4 ,quarter a small white cabbage1 and boil tender in pot-liquor taken from your ham4 ,let it get cold2 chop and season with pepper1 salt1 a good spoonful of butter1 three or four of milk1 and beat smooth with two raw eggs4 ,put into a buttered dish2 strew thickly with crumbs2 wet these with pot-liquor1 and bake1 covered1 forty-five minutes1--then brown4 ,,peach ,,pudding4 #ab ripe peaches1 pared1 stoned1 and stewed in a little water2 #a cup bread-crumbs2 #b cups of boiling milk2 #e tablespoonfuls of sugar2 #e beaten eggs2 tablespoonful of butter4 ,soak the crumbs in the hot milk2 stir in the butter1 the beaten eggs and sugar1 at last the cooled and mashed peaches4 ,beat up light2 put into a buttered pudding-mould2 set in a pan of boiling water2 cover1 and cook one hour in a good oven4 ,turn out1 and eat with sweetened cream4 ,,october4 ,first ,week4 ,sunday4 ---- ,tapioca ,soup4 ,fricassee of ,ducks4 ,tomatoes in a ,mould4 ,sweet ,potatoes4 ,potato ,rissoles4 ---- ,ruby's ,pudding4 ---- ,,tapioca ,,soup4 ,remove the fat from your soup-stock2 pour off two quarts2 heat1 and strain through coarse muslin back into the pot4 ,stir in half a cup of soaked tapioca--the fine-grained--simmer until clear2 add half a glass of brown sherry1 and serve4 ,,fricassee ,,of ,,ducks4 ,clean1 wash1 and cut the ducks into four pieces each4 ,flour1 and fry them to a light brown4 ,drain2 put into a saucepan1 with a cup of gravy 7a little of your soup-stock will do71 a glass of claret1 some chopped parsley1 a small onion1 minced1 salt and pepper4 ,cover closely1 and stew half an hour1 or until the ducks are tender4 ,take them out2 strain1 and set the gravy in cold water to throw up the fat4 ,take it off2 thicken with browned flour wet with water2 boil up1 and1 having laid the ducks upon a flat dish1 pour the gravy over them4 ,this is a very fine fricassee4 ,,tomatoes ,,in ,a ,,mould4 ,peel and slice eight tomatoes4 ,put them in a coarse cloth1 and press out most of the juice into a bowl4 ,save this carefully4 ,chop the tomatoes2 mix in two tablespoonfuls of fine crumbs1 pepper1 salt1 sugar1 and a tablespoonful of melted butter4 ,stir up well1 and put into a buttered mould4 ,fit on the top1 and set in a pot of boiling water4 ,keep at a fast boil for one hour4 ,when done1 turn out upon a flat dish1 and pour over them this sauce3 ,heat the tomato-juice2 stir in a tablespoonful of butter rolled in flour1 season with pepper1 sugar1 and salt2 boil one minute4 ,,sweet ,,potatoes4 ,see ,tuesday1 ,fourth ,week in ,september4 ,,potato ,,rissoles4 ,mash the potatoes fine1 and whip with a fork1 adding pepper1 butter1 and milk1 lastly1 a beaten egg4 ,have ready one-third as much chopped ham as you have potato2 mix all together2 make into round balls a little larger than an ,english walnut2 dip in egg1 then in cracker-dust1 and fry quickly in plenty of good dripping4 ,drain upon paper1 and serve hot4 ,,ruby',s ,,pudding4 ,some good puff-paste2 lb4 of stale sponge-cakes1 pounded2 #a cup of milk2 #a tablespoonful of butter2 #a teaspoonful corn-starch wet in milk2 yolks of #b eggs2 #a heaping spoonful of sugar2 a little nutmeg2 whites of #c eggs2 strawberry1 or other sweet jam4 ,line a pie-dish with the paste4 ,put a layer of jam at the bottom1 then one1 half an inch thick1 of the pounded cakes4 ,heat the milk2 stir in the butter and corn-starch2 boil one minute4 ,when cold1 whip in the yolks and sugar1 with nutmeg1 and beat light4 ,fill the dish with this mixture1 and bake about half an hour4 ,then cover with a mringue made of the three whites1 a little sugar1 and the juice of half a lemon4 ,spread quickly1 and shut the oven-door until it has 8set0 well4 ,do this on ,saturday1 and you will have a delightful ,sunday pudding4 ,it is also good warm4 ,first ,week4 ,monday4 ---- ,curry ,soup4 ,breaded ,mutton ,chops1 ,baked4 ,spinach4 ,whipped ,potatoes4 ,boiled ,rice1 with ,sauce4 ---- ,apple ,charlotte4 ,coffee4 ---- ,,curry ,,soup4 ,add a pint of boiling water to your soup-stock1 and cook1 with the meat in1 half an hour1 at the back of the range4 ,strain1 squeezing the meat to a tasteless mass in a coarse cloth4 ,return the soup to the fire1 stir in a cup of rice1 boiled as ,i shall presently direct1 and season to taste4 ,finally1 put in a teaspoonful of curry-powder1 wet up with water1 and bring to a boil2 then pour out4 ,if you do not like curry1 you will find the soup very good without it4 ,,breaded ,,mutton ,,chops--,,baked4 ,trim off fat and skin2 dip in egg1 then in rolled cracker1 mixed with pepper1 salt1 nutmeg1 and powdered parsley4 ,lay upon a dripping-pan4 ,pour over each a teaspoonful of melted butter1 and set in the oven4 ,when they begin to hiss1 baste with hot water1 in which has been boiled a little onion1 mixed with butter4 ,if the oven be good1 half an hour should be enough for them4 ,they should be tender1 juicy1 and brown4 ,baste six or seven times4 ,strain the gravy1 and thicken with browned flour4 ,add a little lemon-juice and tomato catsup1 and send up in a boat4 ,lay the chops around your spinach4 ,,spinach4 ,boil twenty minutes in plenty of boiling salt water4 ,drain1 and chop very fine4 ,return to the saucepan1 with a little sugar1 pepper1 salt1 and a tablespoonful of butter rolled in flour4 ,stir until hot1 and dry enough to be moulded4 ,turn out2 shape into a flat-topped ridge upon a hot dish1 and lay the chops at the base4 ,,whipped ,,potatoes4 ,whip boiled potatoes to creamy lightness with a fork2 beat in butter1 milk1 pepper1 and salt2 at last1 the frothed white of an egg4 ,toss irregularly upon a dish2 set in the oven two minutes1 to re-heat1 but do not let it color4 ,,boiled ,,rice1 ,,with ,,sauce4 ,dilute what gravy you have left from your duck fricassee with water1 or make a weak broth of the duck bones1 boiled with a little lean ham in a quart of water1 until you have less than a pint left4 ,or1 add hot water to the remains of yesterday's soup1 and strain it4 ,but get a pint of weak gravy from somewhere1 and1 having soaked a cup of rice in just enough water to cover it1 for an hour1 put it over the fire in a farina-kettle1 pour in the gravy1 and cook until the rice is soft1 shaking up from the bottom1 now and then1 but never stirring4 ,take out some for your soup4 ,heap the rest in a deep dish1 and pour over it a cup of drawn butter1 in which have been stirred a beaten egg and two tablespoonfuls of tomato sauce4 ,n4 ,b4--,the gravy should be well seasoned4 ,,apple ,,charlotte4 ,beat two cups of nice apple sauce1 well sweetened and flavored1 to a high froth1 with the whipped whites of three eggs4 ,make into a mound in a glass dish1 and cover with lady's-fingers1 or other small sponge-cakes1 fitted neatly together4 ,send around sugar and cream with it4 ,,coffee4 ,pass1 while you are still at table1 or afterward1 in the library or sitting-room4 ,first ,week4 ,tuesday4 ---- ,barley ,broth4 ,stewed ,beef1 with ,macaroni4 ,mashed ,turnips4 ,kidney ,beans4 ---- ,southern ,rice ,pudding4 ---- ,,barley ,,broth4 #b lbs4 of lean mutton1 cut into strips2 lb4 lean ham1 or a cracked ham-bone2 #a onion2 #a turnip2 cup of barley1 soaked two hours in a little tepid water2 #c quarts of cold water2 pepper1 salt1 and chopped parsley4 ,cook meat1 bones1 and the sliced vegetables together in the water three hours4 ,strain1 cool1 and skim the broth2 season2 put back over the fire1 with the barley1 and stew gently half an hour4 ,,stewed ,,beef4 ,have a piece of beef cut from what is known as the 8roll0 of the shin4 ,it should weigh between three and four pounds4 ,put into a large saucepan1 with a minced onion1 and cover completely with water1 in which pour a cup of your soup1 so as to make a weak broth4 ,pepper and salt the meat all over before it goes in4 ,cover1 and cook very slowly an hour and a half4 ,turn the beef1 and cook as long again1 making three hours in all4 ,it should have been so slowly cooked as to be tender as butter1 yet not broken at the edges4 ,dish1 wash all over with melted butter1 and set in the oven three minutes4 ,then arrange the macaroni about it4 ,,macaroni4 ,boil half a pound of macaroni1 broken into short pieces1 in hot salted water1 ten minutes2 drain1 pepper and salt1 and lay about the beef4 ,cool and skim the gravy after taking out the beef2 strain into a saucepan1 thicken with browned flour1 add a little ,french mustard2 boil once1 pour half over the beef1 the rest into a boat4 ,,mashed ,,turnips4 ,pare1 quarter1 and cook tender1 in boiling salted water4 ,mash in a colander1 pressing hard4 ,stir in butter1 pepper and salt1 and turn into a deep dish4 ,,kidney ,,beans4 ,shell2 put on in boiling water with an inch or so of fat salt pork1 and cook tender4 ,drain well1 salt1 pepper1 and butter4 ,,southern ,,rice ,,pudding4 #a quart fresh1 sweet milk2 #a cup of raw rice2 #b tablespoonfuls of butter2 #a cup of sugar2 #e beaten eggs2 #a teaspoonful of grated lemon-peel2 a pinch of cinnamon and same of mace4 ,soak the rice in the milk two hours4 ,heat in a farina-kettle until the rice is soft4 ,cream butter and sugar2 stir in the beaten eggs and whip hard4 ,when the rice is lukewarm1 put all together1 and bake in a buttered mould about forty-five minutes4 ,eat warm with sauce1 or cold with sugar and cream4 ,first ,week4 ,wednesday4 ---- ,squirrel ,soup4 ,fricassee of ,calf's ,tongues4 ,fried ,egg-plant4 ,squash4 ,stripped ,potatoes1 ,stewed4 ---- ,jelly ,custards and ,cake4 ---- ,,squirrel ,,soup4 ,skin1 clean1 and cut into quarters a pair of fine gray squirrels4 ,fry a large onion1 sliced1 in dripping2 take it out1 and fry the squirrels in the same fat4 ,put them then into a soup-pot with the onion1 a sliced turnip1 a sliced carrot1 a slice--thick--of lean ham1 some parsley1 and two blades of mace2 add three quarts of water2 cover closely and boil gently three hours2 take out the pieces of squirrel1 and put away for a breakfast dish4 ,a tolerable fricassee can be made by warming it up in drawn butter1 then adding a beaten egg4 ,revenons nos moutons--in this case1 our soup4 ,rub the vegetables through the colander2 cool1 skim and season the broth4 ,heat again2 add a tablespoonful of butter cut up in flour1 a tablespoonful of catsup1 the juice of half a lemon1 a glass of claret1 boil up and pour into the tureen4 ,,fricassee ,,of ,,calf',s ,,tongues4 ,boil the tongues one hour4 ,pare1 and cut into thick slices4 ,roll these in flour1 and fry in dripping five minutes4 ,put the tongues into a saucepan2 add sliced onion1 thyme and parsley4 ,cover with a cupful of your soup or other gravy4 ,simmer half an hour1 covered tightly4 ,take up the tongues and keep them warm2 strain the gravy2 thicken1 put in four or five thin slices of lemon1 from which the peel has been taken2 boil one minute1 and pour over the fricassee4 ,,fried ,,egg-,,plant4 #a fine egg-plant2 #b eggs2 cup of milk2 flour for thin batter1 salt1 and fat for frying4 ,slice1 and pare each slice4 ,lay in salt and water one hour2 dry between two towels and dip each slice in a batter made of the materials above given4 ,fry in hot fat to a good brown4 ,drain well4 ,,squash4 ,pare1 quarter1 and cook soft in boiling salted water4 ,drain1 mash smooth in a heated colander1 work in butter1 pepper and salt1 and serve in a deep dish4 ,,stripped ,,potatoes1 ,,stewed4 ,pare1 and cut into lengthwise strips2 cover with boiling water1 and stew twenty minutes4 ,turn off nearly all the water2 put in a cupful of cold milk1 with salt and pepper4 ,when this boils1 stir in a spoonful of butter1 rolled in flour1 with a little chopped parsley4 ,cook two minutes1 and serve4 ,,jelly ,,custards ,,and ,,cake4 #a quart of milk2 #e eggs2 #a cup of sugar2 vanilla or other flavoring2 crab-apple and currant jelly4 ,heat the milk2 pour upon the beaten eggs and sugar4 ,heat and stir until it begins to thicken4 ,when cold1 flavor2 fill your custard-cups nearly to the tops1 and lay a slice of firm1 bright jelly upon each--tart upon some1 sweet upon the rest4 ,eat with cake4 ,first ,week4 ,thursday4 ---- ,marrow-bone ,soup4 ,roast ,chickens4 ,lima ,beans4 ,broiled ,potatoes4 ,raw ,tomatoes4 ---- ,squash ,pie4 ---- ,,marrow-,,bone ,,soup4 #d lbs4 of marrow-bones1 broken to pieces1 and the marrow left in 7beef-bones are best1 but others may be used72 #a lb4 salt pork1 or ham-bones2 #b onions2 #b stalks of celery2 #c tomatoes2 #d parboiled potatoes1 sliced2 bunch of herbs2 pepper and salt2 #e quarts of water4 ,put on the bones in the water1 and cook slowly four hours1 leaving three quarts of water4 ,strain into a bowl2 surround this with cold water1 to make the fat rise2 take this off1 and return the soup to the fire1 with the parboiled potatoes and the sliced onions--which should have lain ten minutes in scalding water1 to take off their strong taste--the tomatoes1 and herbs4 ,boil slowly until you can rub the vegetables through a colander4 ,add them to the soup2 season2 heat almost to the third boil1 and pour out4 ,,roast ,,chickens4 ,draw1 wash1 and stuff a pair of full-grown chickens4 ,truss1 and lay in a dripping-pan4 ,dash a cup of boiling water over them1 and roast one hour1 or until tender and brown4 ,baste very often--twice1 after they begin to brown1 with butter4 ,sprinkle the giblets with salt1 and set away for to-morrow4 ,pour the gravy1 after the chickens are taken up1 into a bowl1 set in cold water1 and take off the fat4 ,put into a saucepan1 thicken with browned flour2 season2 boil once1 and serve in a boat4 ,,lima ,,beans4 ,shell2 cook forty minutes in boiling salted water2 drain1 pepper1 salt1 and butter1 and serve in a vegetable-dish4 ,,broiled ,,potatoes4 ,slice cold boiled potatoes lengthwise1 and rather thick4 ,lay between the wires of an oyster-broiler1 and cook at a hot fire to a light brown on both sides4 ,sprinkle with pepper and salt2 lay a bit of butter upon each1 and eat hot4 ,,raw ,,tomatoes4 ,pare1 slice1 and put into a salad-dish4 ,mix in a bowl a teaspoonful of sugar1 half as much1 each1 of made mustard1 pepper1 and salt2 add1 gradually1 two tablespoonfuls of salad-oil1 and the yolk of an egg4 ,beat to a cream1 and whip in1 a little at a time1 five tablespoonfuls of vinegar4 ,pour over the tomatoes1 and set the salad upon ice until needed4 ,,squash ,,pie4 #a pint of boiled1 mashed1 and strained squash2 #b cups of milk2 #a cup of sugar2 #d eggs1 beaten light2 teaspoonful of ginger1 and #a teaspoonful mixed mace and cinnamon4 ,beat all well together1 and bake in open shells4 ,first ,week4 ,friday4 ---- ,cat-fish ,soup4 ,scalloped ,oysters4 ,roulettes of ,chicken4 ,beets4 ,fried ,sweet ,potatoes4 ---- ,amber ,pudding4 ---- ,,cat-,,fish ,,soup4 #f fresh-water cat-fish1 in weight about half a pound each2 #a pint of milk2 #d tablespoonfuls of butter2 #a tablespoonful corn-starch1 wet with cold milk2 #a onion2 #a teaspoonful essence of celery1 and same of anchovy sauce2 #b tablespoonfuls chopped celery2 #b beaten eggs2 #c quarts of cold water4 ,cut up the fish1 when you have skinned them and removed the heads4 ,put into a pot1 with the onion and water1 and boil until the fish are in rags4 ,strain1 return to the pot1 add the corn-starch1 and1 when this has thickened1 the butter1 a teaspoonful at a time4 ,season with pepper1 salt1 celery1 and anchovy1 and pour into the tureen4 ,have ready the hot milk1 mixed and cooked one minute with the beaten eggs and parsley4 ,add this to the hot soup2 stir well1 and serve4 ,pass sliced lemon and oyster crackers with it4 ,,scalloped ,,oysters4 #c pints of oysters2 #a cup of rolled cracker2 #b tablespoonfuls of butter2 pepper2 salt2 juice of a lemon4 7,cayenne pepper is best for this purpose47 ,butter a neat pudding-dish4 ,strain the oysters from their liquor2 spread upon a cloth2 take up1 one by one1 and put on a drop or so of lemon-juice2 roll in cracker-dust1 pepper1 and salt1 and lay in the dish4 ,when the bottom is covered1 drop bits of butter here and there1 and proceed to put on another layer of crumbs and seasoned oysters4 ,having filled your dish1 strew cracker-dust over all2 stick bits of butter upon it1 and wet well with a cup of oyster-liquor4 ,bake1 covered1 half an hour1 or until the juice bubbles up at the edges2 then brown upon the upper grating of the oven4 ,,roulettes ,,of ,,chicken4 ,cut off the meat from the skeletons of your roast chickens4 ,put on the bones and stuffing in a quart of water1 and stew down to one pint4 ,meantime1 chop the chicken meat fine2 mix with one-fourth as much fine crumbs1 wet with yesterday's gravy2 add the gizzards1 boiled and minced1 and the boiled livers pounded2 season to taste2 bind all with beaten egg2 make into balls1 and dip into a batter made of three-quarters of a cup of milk1 two eggs1 about one scant cup of prepared flour1 or just enough to make rather thin batter1 salted to taste4 ,fry1 as you dip each roulette1 in hot lard1 or dripping2 drain off the fat1 and pile them upon a dish4 ,cool1 strain1 and season the gravy from the bones2 thicken1 should it need it2 boil once1 and serve in a boat to go around with the roulettes4 ,they are a nice entre4 ,,beets4 ,cut off the tops and wash4 ,boil one hour in hot1 salted water2 scrape and slice4 ,dish and pour over them a mixture of one tablespoonful of melted butter heated1 with one of vinegar1 and seasoned with pepper and salt4 ,,fried ,,sweet ,,potatoes4 ,boil1 and let them get cold4 ,then1 scrape off the skins2 slice lengthwise1 and fry to a light brown in good dripping or salted lard4 ,,amber ,,pudding4 #f eggs beaten light2 #a cup of sugar1 creamed with cup of butter2 juice of a lemon1 and half the grated peel2 a good pinch of nutmeg2 puff paste4 ,mix sugar1 butter1 eggs1 together2 put into a custard-kettle1 set in hot water1 and stir until it thickens4 ,stir in lemon and nutmeg1 and let it get cold4 ,put a strip of paste around the edge of a pie-plate2 print it prettily2 pour in the cold mixture1 and bake in a steady1 not too hot oven4 ,eat cold4 ,first ,week4 ,saturday4 ---- ,ox-tail ,soup4 ,corned ,beef4 ,boiled ,turnips4 ,mashed ,potatoes4 ,horseradish ,sauce4 ---- ,bubble ,pudding4 ---- ,,ox-,,tail ,,soup4 #b ox-tails2 #c lbs4 lean beef2 #d carrots2 #c onions2 thyme and parsley2 #h quarts of cold water2 #d tablespoonfuls of butter for frying2 pepper1 salt1 and browned flour4 ,cut the tails into short pieces1 and fry to a good brown4 ,take them from the pan1 and fry two sliced carrots and two sliced onions in the same butter4 ,lay the meat1 cut into strips1 in the bottom of a soup-pot2 upon them the fried onions and carrots1 upon these the ox-tails4 ,grate the two whole carrots1 and slice the whole onion2 cover the tails with them4 ,put in the herbs1 and pour in the water4 ,it is a good plan to fry the tails1 onions1 and carrots overnight1 as the soup should have at least six hours' boil4 ,there should be six quarts of soup4 ,strain it off4 ,put meat and tails into your stock-pot1 season well1 and pour on four quarts of the soup4 ,keep in a cold place for future use4 ,rub the vegetables through the colander into the portion reserved for to-day2 cool and skim2 put back over the fire2 bring to a boil2 season and skim2 then thicken with browned flour--about two tablespoonfuls--wet up with cold water4 ,simmer five minutes and pour out4 ,,corned ,,beef4 ,cook in plenty of cold water at the back of the range4 ,fast boiling toughens meat4 ,boil eighteen or twenty minutes to the pound4 ,take out1 wipe quickly1 and rub all over with butter4 ,send horseradish sauce around with it4 ,save the pot-liquor4 ,,boiled ,,turnips4 ,peel and quarter the turnips4 ,dip out a pint of pot-liquor from your boiling beef2 strain1 heat1 and skim it1 and while boiling hot1 put in the turnips4 ,cook soft1 but not to breaking2 drain1 and lay about the beef in its dish1 with parsley sprigs or cresses1 as an edging4 ,,mashed ,,potatoes4 ,whip light with a fork until dry and mealy2 then beat in butter1 milk1 and salt4 ,,horseradish ,,sauce4 ,heat and strain a cupful of the beef pot-liquor4 ,stir into it a tablespoonful of butter1 rolled in a teaspoonful of flour4 ,when it thickens1 take from the fire and whip in the whisked white of an egg2 then two tablespoonfuls of grated horseradish1 and the juice of a lemon4 ,set in boiling water until wanted4 ,,bubble ,,pudding4 #a quart of fresh milk2 #e eggs1 well beaten2 #c tablespoonfuls of corn-starch2 #a tablespoonful of sugar2 nutmeg to taste2 pinch of soda in the milk4 ,scald the milk2 stir in the corn-starch2 cook one minute1 and pour upon the beaten eggs and sugar4 ,season1 whip up well2 pour into a round-bottomed mould1 well buttered2 fit on the top2 set in a pot of boiling water2 boil three-quarters of an hour2 turn out upon a dish1 and eat with wine sauce4 ,it will almost certainly break in two on the way to table1 hence the name4 ,second ,week4 ,sunday4 ---- ,clear ,soup4 ,chickens and ,mushrooms4 ,squash au ,gratin4 ,creamed ,potatoes4 ,breaded ,egg-plant4 ---- ,spanish ,cream4 ---- ,,clear ,,soup4 ,take the fat from your soup stock2 dip out two quarts1 or more1 as you may need1 warm it over the fire with an onion1 simmer and skim until clear2 strain2 add two tablespoonfuls of sparkling gelatine soaked in a very little water2 put in1 also1 a teaspoonful of essence of celery1 the juice of a lemon1 and a glass of good wine4 ,boil up once1 take off the film from the top1 and pour out4 ,,chickens ,,and ,,mushrooms4 ,clean and wash a pair of fine fowls1 and stuff their bodies with chopped mushrooms1 in which a teaspoonful of onion has been mixed4 ,fill the craws with the usual dressing of seasoned crumbs with the addition of the pounded yolk of an egg4 ,lay the trussed chickens in a pot1 and pour over them a large cupful of your soup-stock diluted with as much boiling water4 ,simmer until tender4 ,take up and keep the chickens hot4 ,strain the gravy2 season to taste1 skim off the fat2 stir in a tablespoonful of flour wet with milk2 boil and stir two minutes to thicken2 add half a cup of hot milk2 stir in well1 and pour some over the chickens2 the rest into a boat4 ,save the giblets for to-morrow4 ,,squash ,,au ,,gratin4 ,pare1 quarter1 and boil the squash2 mash and press to get out the water2 beat in a good spoonful of butter with pepper1 salt1 and a little cream4 ,pour into a bake-dish2 strew with fine crumbs1 and bake in a quick oven until these are slightly browned4 ,,creamed ,,potatoes4 ,put into a saucepan two tablespoonfuls of butter1 a little minced parsley1 salt and pepper to taste4 ,stir to hissing1 add a small cup of milk 7with a pinch of soda71 and1 when hot1 a teaspoonful of flour4 ,stir until it boils2 chop cold boiled potatoes1 put into the cream1 and serve so soon as they begin to boil4 ,,breaded ,,egg-,,plant4 ,slice1 and pare the slices4 ,lay in strong salt water one hour2 wipe dry2 dip in beaten egg1 and roll in pounded cracker4 ,fry to a good brown2 drain well1 and dish hot4 ,,spanish ,,cream4 box of gelatine2 #a quart of milk2 yolks of #c eggs2 #a small cup of sugar2 flavor with vanilla1 or other essence4 ,soak the gelatine one hour in the milk4 ,put into a farina-kettle1 and stir as it warms4 ,when hot1 pour over the beaten yolks and sugar2 put back into the kettle1 and heat to scalding4 ,strain through tarlatan2 flavor and pour into a wet mould4 ,do this on ,saturday1 and set in a cold place4 ,eat with cream1 or without4 ,second ,week4 ,monday4 ---- ,vermicelli ,soup4 ,mutton ,chops4 ,baked ,sweet ,potatoes4 ,tomato ,sauce4 ,savory ,rice ,pudding4 ---- ,oranges1 ,bananas1 and ,pears4 ---- ,,vermicelli ,,soup4 ,add the remains of yesterday's soup to what remains in your stock-pot4 ,dilute with a little boiling water1 and heat all to a boil4 ,strain out the ox-tails1 etc41 which have done such good service4 ,although it is ,monday1 make time to put them into a pot1 by and by1 with the skeletons of yesterday's chickens4 ,cover them with the skimmed liquor in which the corned beef was cooked on ,saturday1 and warm slowly to a boil1 then1 put back into the stock-pot for to-morrow's soup4 ,as to to-day's soup1 add seasoning to taste2 boil up and skim1 and1 ten minutes before serving1 drop in a handful of vermicelli1 broken small1 and cooked ten minutes in boiling water4 ,boil up once and serve4 ,,mutton ,,chops4 ,trim off fat and skin2 leave a bare piece of bone at the top of each2 broil over or under a bright fire2 salt1 pepper1 and butter each one1 and lay upon a hot dish1 the large end of each overlapping the small end of that beyond it4 ,,baked ,,sweet ,,potatoes4 ,wash1 and lay in a moderate oven4 ,when they are soft between the fingers1 they are done4 ,serve in the skins4 ,,tomato ,,sauce4 ,pare1 slice1 and stew twenty minutes4 ,then season with pepper1 salt1 and sugar2 stir in a good lump of butter rolled in flour2 simmer ten minutes1 and serve4 ,,savory ,,rice ,,pudding4 #a cup of boiled rice2 cup of gravy from yesterday's chickens2 the giblets1 boiled and chopped2 #b eggs2 #c tablespoonfuls of milk2 #a teaspoonful of flour2 pepper and salt4 ,beat the eggs into the rice2 add gravy1 milk1 seasonings1 giblets2 lastly1 the flour wet up in milk4 ,beat well2 pour into a mould2 set in a dripping-pan of hot water1 and cook one hour4 ,turn out1 and eat hot4 ,,oranges1 ,,bananas1 ,,and ,,pears4 ,atone to the so-by-herself-considered queen of the lower realms for such a 8quare lot of mussing on a washin' day10 by serving a pretty fruit dessert1 and seeing to it that it is pretty and good4 ,second ,week4 ,tuesday4 ---- ,green ,bean ,soup4 ,beef la ,reine4 ,pure of ,turnips4 ,potato ,cakes4 ,lettuce ,salad4 ---- ,custard ,bread ,pudding4 ---- ,,green ,,bean ,,soup4 ,take the fat from your soup-stock2 add a quart of boiling water1 and strain from the dbris4 ,put over the fire2 boil1 and take off the scum2 then put in a scant quart of fresh kidney or ,lima beans4 ,boil slowly at the back of the range until the beans break to pieces4 ,rub through a colander2 season as required2 put in a teaspoonful of essence of celery1 and pour upon dice of fried bread already in the tureen4 ,,beef ,,la ,,reine4 ,have a small round of beef1 or a piece weighing six or seven pounds cut from the round1 bound into a compact shape by a broad strip of muslin1 as wide as it is high4 ,make holes clear through it by passing a keen knife perpendicularly through the round--about an inch apart4 ,fill one-third of these with chopped fat bacon2 one-third with a mixture of crumbs1 onion1 and herbs2 the other with minced oysters4 ,rub the top of the round with allspice1 nutmeg1 salt1 and pepper1 working the mixture well into the incisions1 as well as into the flesh4 ,set the stuffed round in a dripping-pan2 pour over it a cup of your soup-stock 7before the beans are added71 mixed with a glass of claret4 ,dredge the top with flour when the gravy has soaked in1 and cook1 in a moderate oven1 two hours or more1 basting very often4 ,undo the bandage2 dish the beef2 strain the gravy2 thicken with browned flour1 and serve in a boat4 ,,pur,e ,,of ,,turnips4 ,peel1 slice1 and boil in hot salted water4 ,rub through a colander2 return to the fire2 mix in a great spoonful of butter rolled in a little flour1 two tablespoonfuls of cream1 and season with pepper and salt4 ,stir ten minutes1 and pour out4 ,,potato ,,cakes4 ,stir into a cup of mashed potatoes a tablespoonful of butter 7heaping71 a beaten egg1 two tablespoonfuls of milk1 salt1 and a tablespoonful of prepared flour4 ,roll out1 half an inch thick2 cut round or square2 prick with a fork1 and bake to a nice brown4 ,eat hot4 ,,lettuce ,,salad4 ,pull the best leaves to pieces2 heap in a salad-bowl1 and pour over it a dressing made according to the receipt given on ,thursday of ,first ,week in ,october1 but leaving out the raw egg4 ,,custard ,,bread ,,pudding4 #b cups fine dry crumbs2 #a quart of milk2 #e eggs1 beaten light2 #a tablespoonful corn-starch2 #a teaspoonful of salt1 and teaspoonful of soda1 dissolved in the milk2 flavor to taste4 ,soak the crumbs in the milk1 and heat in a custard-kettle to a boil4 ,add the corn-starch wet with cold milk1 cook one minute1 turn out and beat hard4 ,when smooth and almost cold1 whip in the yolks1 the flavoring1 lastly1 the whites4 ,boil in a buttered mould an hour and a half4 ,eat hot with sweet sauce4 ,it is excellent4 ,second ,week4 ,wednesday4 ---- ,a ,cheap ,soup4 ,cannelon of ,beef4 ,browned ,sweet ,potatoes4 ,hominy ,croquettes4 ,cauliflower4 ---- ,claret ,jelly and ,mrs4 ,m4's ,sponge-,cake4 ---- ,a ,,cheap ,,soup4 #a lb4 of lean beef1 cut into strips2 #b onions2 #b turnips2 cup of rice2 #f tomatoes2 #b tablespoonfuls of sugar2 pepper1 salt2 #b teaspoonfuls essence of celery2 dripping for frying2 #c quarts of water2 bunch of herbs4 ,put dripping and sugar into a soup-pot2 when they heat1 add the meat and sliced onions4 ,stir until nicely browned4 ,add the water1 the turnips1 and herbs4 ,cook one hour2 take off the fat2 put in tomatoes and rice1 and simmer two hours4 ,season to taste1 cook ten minutes1 and pour out4 ,,cannelon ,,of ,,beef4 ,chop the remains of yesterday's beef2 mix with quarter of a pound of minced ham2 season with pepper1 salt grated lemon-peel1 and a little onion4 ,moisten with yesterday's gravy1 with a little flour stirred in1 and bind with a beaten egg or two4 ,make some pie-paste1 or such as you would use for dumplings2 roll into an oblong sheet2 put the beef-mince in the middle1 and make the pastry into a long roll1 enclosing the meat4 ,close at the ends with round caps of pastry1 the edges pinched well together4 ,lay in a dripping-pan--the joined side of the roll downward1 and bake to a good brown4 ,,browned ,,sweet ,,potatoes4 ,boil1 and peel neatly4 ,lay in a dripping-pan1 and baste often with good dripping1 or butter1 until glossy and delicately browned4 ,,hominy ,,croquettes4 #b cups of boiled1 fine-grained hominy2 #b beaten eggs2 #b tablespoonfuls melted butter2 salt to taste4 ,work the hominy smooth with the butter2 beat in the eggs with a wooden spoon2 salt1 and make into long balls1 with floured hands4 ,flatten at the ends1 roll in flour1 and fry to a golden brown in lard or dripping4 ,drain1 and pile upon a flat dish4 ,,cauliflower4 ,boil a fine cauliflower in hot salted water4 ,drain1 put into a deep dish1 blossom upward1 and pour over it a cup of rich drawn butter1 with the juice of half a lemon stirred in4 ,,claret ,,jelly4 #a package ,coxe's gelatine1 soaked one hour in a large cup of water2 #b cups of sugar2 #b cups of claret2 #a pint of boiling water2 juice of #a lemon2 a pinch of mace4 ,put gelatine1 lemon1 sugar1 and mace together1 and cover half an hour4 ,pour on the boiling water2 stir until the gelatine is melted1 and strain through a flannel bag4 ,add the wine1 and strain through double flannel into a wet mould4 ,set in ice4 ,,mrs4 ,m4',s ,,sponge-,,cake4 ,see 8,,general ,,receipts ,,no4 #a1 ,,common ,,sense ,,in ,,the ,,household ,,series10 page #cbf4 ,second ,week4 ,thursday4 ---- ,egg ,soup4 ,larded ,steak1 ,broiled4 ,pure of ,potatoes4 ,baked ,macaroni4 ,bavarian ,salad4 ---- ,lemon ,cream ,pie4 ---- ,,egg ,,soup4 #b lbs4 lean ham2 #a lb4 lean veal1 cut into dice2 #a carrot2 #a onion2 #a grated turnip2 #a boiled potato1 mashed2 chopped parsley2 #c quarts of water2 #f or #h eggs4 ,cut up the meat1 onion1 and carrot1 and put on with herbs and water to come to a slow boil4 ,keep this up for three hours and a half4 ,the water should not lose more than one-third4 ,strain off the liquor2 cool and skim4 ,put over the fire1 with the grated turnip and mashed potato4 ,season1 and simmer half an hour4 ,pour into the tureen1 and lay upon the top of the soup as many poached eggs1 trimmed round1 as there are persons to be served4 ,,larded ,,steak1 ,,broiled4 ,flatten a large steak1 and lard it with thin strips of fat salt pork1 bringing all the ends out on one side of the steak4 ,you can do this with a knife and your fingers1 by making two holes for each lardoon1 and making a loop of it under the steak2 but it is better to have a larding-needle4 ,broil upon a greased gridiron2 lay upon a hot dish2 put upon it a little warmed butter1 seasoned with pepper1 salt1 and ,french mustard4 ,,pur,e ,,of ,,potatoes4 ,mash boiled potatoes2 rub through a colander2 add a few spoonfuls of milk1 one of butter rolled in flour1 and stir over the fire five minutes4 ,season with salt and pepper4 ,pour into a deep dish4 ,,baked ,,macaroni4 ,break half a pound of macaroni into inch lengths1 and cook twenty minutes in boiling salt water4 ,drain2 cover the bottom of a buttered dish with it2 strew with grated cheese and butter-bits1 pepper and salt lightly1 and put in another layer of macaroni4 ,fill the dish in this way2 strew cheese and butter on top2 pour in half a cup of milk1 and bake1 covered1 half an hour--then1 brown quickly4 ,,bavarian ,,salad4 #b small onions2 #b heads of lettuce1 pulled to pieces2 #a boiled beet1 cold and sliced2 #c tablespoonfuls salad-oil2 #b of vinegar2 yolk of #a raw egg2 #a saltspoonful of salt1 and same of made mustard4 ,chop the onions exceedingly small1 and beat into the whipped egg the salt1 mustard1 the oil1 last of all1 the vinegar4 ,put the lettuce into a dish2 cover with the beet-root1 and pour on the dressing4 ,,lemon ,,cream ,,pie4 #a cup of sugar2 #a tablespoonful of butter2 #a egg2 #a lemon1 pared carefully1 even to the white rind1 and the seeds removed2 #a tablespoonful corn-starch1 wet in cold water2 #a cup of boiling water4 ,stir the corn-starch into the water1 and pour over the creamed butter and sugar4 ,when cold1 add the minced lemon and grated peel1 with the egg4 ,beat hard and bake in open shells of paste4 ,eat cold4 ,second ,week4 ,friday4 ---- ,turnip ,soup4 ,oyster ,pats4 ,rissoles of ,sweetbreads4 ,chopped ,cabbage4 ,mashed ,potatoes ,browned4 ---- ,quince ,souffl4 ---- ,,turnip ,,soup4 #ab turnips2 #d tablespoonfuls of butter2 #b tablespoonfuls of flour2 #a quart of milk2 #b quarts of water2 #a onion2 chopped parsley2 salt and cayenne4 ,pare1 slice1 and put the turnips on with the onion in the water4 ,cook soft1 pulp through a colander1 and return1 with the water1 to the fire4 ,melt the butter in a saucepan1 stir in the flour1 and cook ten minutes1 stirring all the time in one direction4 ,add the milk1 stirring it in gradually2 take from the fire4 ,simmer the turnip pure five minutes after adding seasoning and chopped parsley2 pour in the thickened milk1 boil up once1 and serve4 ,,oyster ,,pat,s4 #a quart of oysters1 minced fine with a sharp knife2 #a cup of rich drawn butter1 based upon milk2 cayenne and pepper to taste4 ,stir the minced oysters into the drawn butter and cook five minutes in a farina-kettle4 ,have ready some shapes of pastry1 baked in pat-pans1 then slipped out4 ,fill these with the mixture2 set in the oven two minutes to heat1 and send to table4 ,,rissoles ,,of ,,sweetbreads4 ,boil and blanch three fine sweetbreads4 ,mince1 and add one-third the quantity of fine crumbs4 ,season with pepper and salt1 a little nutmeg1 and two beaten eggs4 ,work and beat smooth2 roll into long balls2 flour these well4 ,have ready a little gravy in a saucepan1 well-seasoned2 add as much drawn butter4 ,when it boils1 put in the rissoles1 a few at a time1 and cook ten minutes4 ,drain off the gravy2 transfer the sweetbreads carefully to a hot dish2 pour the gravy upon a beaten egg2 heat to thickening1 and pour over the rissoles4 ,,chopped ,,cabbage4 ,boil a firm cabbage in two waters--having taken off the outer leaves and quartered it4 ,chop very fine2 put into a saucepan two tablespoonfuls of butter and the same of vinegar1 with pepper and salt4 ,stir in the cabbage1 and when very hot1 dish4 ,,mashed ,,potatoes--,,browned4 ,mash in the usual way2 heap roughly upon a greased pie-plate2 set in a quick oven1 and when delicately browned1 slip to another dish4 ,,quince ,,souffl4 ,pare1 slice1 and stew the fruit soft4 ,sweeten well1 and rub through a colander4 ,put into a glass dish4 ,make a custard of #a pint of milk1 #c yolks1 and half a cup of sugar4 ,when cold1 pour1 two inches deep1 upon the quince4 ,whip the whites of the eggs light with sugar and lemon-juice1 and heap upon the custard4 ,second ,week4 ,saturday4 ---- ,mock ,turtle ,soup4 ,hot ,pot4 ,cauliflower la ,crme4 ,mashed ,parsnips4 ,lima ,beans4 ---- ,cocoanut ,pudding4 ---- ,,mock ,,turtle ,,soup4 ,please consult receipt for ,wednesday1 ,third ,week in ,march4 ,there should be enough for two days at least4 ,,hot ,,pot4 #b lbs4 of lean veal2 calf's brains from your boiled head2 #a pint of oysters2 pepper--cayenne is best2 a little minced onion2 salt2 a tablespoonful of butter2 lb4 of oyster crackers1 buttered and split2 minced parsley and lemon-peel4 ,cut the veal into squares1 and parboil for twenty minutes4 ,put a layer in the bottom of a buttered bake-dish2 season well2 sprinkle on a little onion1 and put a layer of split crackers next4 ,the brains should be beaten up with a raw egg1 and seasoned4 ,drop in small spoonfuls upon the crackers2 next1 put a few oysters1 strewed with pepper1 salt and butter-bits2 more veal1 and so on to the top1 which should be crackers4 ,fill the dish with the water in which the veal was boiled1 seasoned1 and an equal quantity of oyster liquor4 ,cover closely1 and bake in a moderate oven an hour and a half4 ,serve in the dish4 ,it should not be uncovered for browning4 ,,cauliflower ,,la ,,cr,,me4 ,boil a fine cauliflower in plenty of hot salted water1 having tied it up in a bit of mosquito-net4 ,when done1 put into a deep dish1 blossom upward1 and pour over it a cupful of drawn butter in which has been beaten1 and then cooked1 a raw egg4 ,,mashed ,,parsnips4 ,scrape1 slice lengthwise1 and put on to boil in hot salted water4 ,they will take more than an hour to cook4 ,when tender1 drain and press in a colander4 ,mash smooth2 put into a clean saucepan with a little butter1 pepper and salt4 ,stir until very hot1 then dish4 ,,lima ,,beans4 ,see ,thursday of ,first ,week in ,october4 ,,cocoanut ,,pudding4 #a heaping cup fine crumbs2 cup of butter2 #a cup powdered sugar2 #a grated cocoanut2 #b cups milk2 tablespoonful corn-starch wet with cold water2 #e eggs1 nutmeg and rose-water to taste4 ,soak the crumbs in the milk1 and add to the creamed butter and sugar1 and the beaten yolks4 ,beat well2 put in the corn-starch2 the whisked white2 at last the grated cocoanut4 ,beat one minute2 pour into a buttered pudding dish1 and bake in a moderate oven forty-five minutes4 ,eat cold1 with sugar sifted on top4 ,third ,week4 ,sunday4 ---- ,yesterday's ,soup4 ,roast ,leg of ,lamb4 ,potato ,croquettes4 ,sweet ,potatoes4 ,fried ,egg-plant4 ,currant ,jelly4 ---- ,rice ,snow4 ,white ,mountain ,cake4 ---- ,,yesterday',s ,,soup4 ,your mock-turtle soup will be even better the second day than on the first4 ,take off the fat2 dip out enough of the stock for your family1 and bring slowly to a boil4 ,you can make a little variety in it by serving the force-meat balls the first day2 the meat dice the second1 or vice versa4 ,,roast ,,leg ,,of ,,lamb4 ,lay in the dripping-pan2 pour a cup of boiling water over it1 and roast steadily1 twelve minutes to the pound1 basting very often4 ,ten minutes before taking it up1 dredge with flour1 and baste well with butter to make a brown froth4 ,lay on a dish1 and keep hot4 ,pour the gravy into a basin set in very cold water4 ,this will send the grease to the top4 ,remove it all2 pour the brown gravy into a saucepan2 thicken with browned flour2 season1 boil once1 and serve in a boat4 ,pass currant-jelly with lamb4 ,,potato ,,croquettes4 #b cups mashed potatoes1 free from lumps2 #b beaten eggs2 #a tablespoonful melted butter2 salt and pepper to taste2 a little flour4 ,mix all well together2 heat1 and stir over the fire until smoking hot4 ,let it get cold1 and make into small rolls flattened at the ends4 ,roll in flour and fry to a good brown4 ,drain off upon paper and eat hot4 ,,sweet ,,potatoes4 ,boil until a fork will go easily into the largest4 ,skin1 and lay in a bake-pan in the oven a few minutes to dry--then serve4 ,,fried ,,egg-,,plant4 ,see ,wednesday1 ,first ,week in ,october4 ,,rice ,,snow4 #a quart of milk2 #e tablespoonfuls of rice flour2 the whites of #d eggs2 #a great spoonful of butter2 #a cup of powdered sugar2 a pinch of cinnamon1 and same of nutmeg2 vanilla1 or other extract2 a little salt4 ,scald the milk1 and stir in the flour wet up to a thin paste with cold milk4 ,cook until it begins to thicken2 add sugar and spice2 simmer five minutes1 stirring all the while2 pour out1 and beat in the butter4 ,let it get cold2 flavor1 and whip1 a spoonful at a time1 into the whisked whites4 ,set to form in a wet mould4 ,prepare on ,saturday4 ,turn out on ,sunday1 and eat with sweet cream4 ,if more convenient1 you can substitute corn-starch for the rice flour4 ,,white ,,mountain ,,cake4 ,see 8,,general ,,receipts ,,no4 #a1 ,,common ,,sense ,,in ,,the ,,household ,,series10 page #cai4 ,third ,week4 ,monday4 ---- ,sago ,soup4 ,lamb ,pudding4 ,stewed ,corn4 ,potatoes au ,naturel4 ,cabbage ,salad4 ---- ,grapes1 ,pears1 and ,bananas4 ,tea la ,russe1 ,crackers and ,cheese4 ---- ,,sago ,,soup4 ,cut all the meat from your cold leg of lamb2 crack the bone to splinters2 put on1 with gristly bits of meat1 skin1 etc41 in three quarts of water1 with an onion1 and boil slowly1 at the back of the range1 down to one quart4 ,strain1 cool1 and skim4 ,add to what has been saved from the mock-turtle stock made on ,saturday4 ,heat1 and stir in half a cup of pearl sago1 previously soaked three hours in a very little water4 ,season1 and simmer half an hour4 ,,lamb ,,pudding4 ,the cold meat from yesterday's joint2 bread-crumbs2 #a tablespoonful of butter2 #b eggs2 a little gravy2 pepper1 salt1 and a pinch of nutmeg4 ,chop the cold lamb fine1 season1 and wet up with a little good gravy4 ,mix in one-fourth as much crumbs as you have meat2 beat in the melted butter1 the eggs1 and pour into a buttered mould4 ,set in a pan of hot water1 and cook1 covered1 in a good oven for one hour4 ,turn out1 and pour a little gravy over it4 ,,stewed ,,corn4 ,green corn1 even in city markets1 is both indifferent and dear at this season4 ,we do better1 therefore1 to fall back upon the invaluable canned vegetables that have made ,american housewives almost independent of changing seasons4 ,open a can of corn one hour before it is to be cooked4 ,when ready for it turn into a farina-kettle2 pour on just enough hot water to cover it1 and cook half an hour4 ,then1 add a little milk1 a good lump of butter cut up in flour1 pepper and salt to taste1 and cook fifteen minutes longer4 ,,potatoes ,,au ,,naturel4 ,put over the fire in cold water2 bring to a boil1 and1 fifteen minutes thereafter1 pour in a cup of cold water to arrest the boil suddenly4 ,after the beginning of the second bubble1 cook quite fast until a fork will enter the largest potato without forcing4 ,turn off the water1 set the uncovered pot upon the fire for a minute2 strip off the skins quickly1 and serve4 ,,cabbage ,,salad4 ,shred a white cabbage fine2 and pour over it a dressing such as you made on ,thursday1 ,second ,week in ,october1 but without the chopped onion4 ,,grapes1 ,,pears1 ,,and ,,bananas4 ,heap the grapes in one salver or basket1 with a spray of some climbing or clinging vine thrown around it4 ,group pears and bananas together1 and garnish with autumn leaves4 ,,tea ,,la ,,russe4 ,slice a fresh lemon2 take off all the skin2 lay the slices1 with powdered sugar strewed over them1 in a plate1 pour out the tea1 hot and strong1 with plenty of sugar1 and pass the lemon with it4 ,serve without cream4 ,i shall never forget a surprise that was startling as well as a disappointment1 that came to me one day1 when1 sinking under the depression of an incipient headache1 brought on by miles of picture galleries1 ,i called for a cup of hot tea in a foreign restaurant1 and was served with what ,i instantly pronounced to be 8poison60 8,molto buono10 protested the waiter1 opening the tea-urn to show me a whole lemon1 skin and all1 swimming upon the steaming decoction of leaves4 ,the combination of rind and the cream with which ,i had 8trimmed0 my share of the too-fragrant beverage1 was indescribable4 ,still1 ,i--rather--like tea la ,russe without lemon-peel and cream4 ,third ,week4 ,tuesday4 ---- ,soup and ,bouilli4 ,stewed ,potatoes4 ,mixed ,pickles4 ---- ,alice's ,pudding4 ---- ,,soup ,,and ,,bouilli4 #f lbs4 brisket of beef1 all in one neat cut1 with as little bone as possible2 #c carrots2 #a small head of cauliflower cut into clusters2 #d turnips2 #f small onions2 bunch of sweet herbs2 #b blades of mace2 #a tablespoonful of butter cut up in flour2 dice of fried bread2 pepper1 salt1 and ,french mustard4 ,cover the meat well with water2 bring to a very slow boil1 and continue this for four hours1 skimming often and filling up with boiling water as that in the pot sinks4 ,at the end of that time1 put in the vegetables1 cut into neat squares4 ,season1 and simmer about forty-five minutes1 or until the carrots are tender4 ,take up the meat2 rub over with butter and cover upon a heated dish4 ,strain the soup from the vegetables without breaking them1 and set the colander in which they are left over boiling water until after the soup is served4 ,strain this again through a soup-sieve1 and pour upon plenty of fried bread in the tureen4 ,if you like a thicker soup1 return it after the second straining1 to the fire with a handful of tapioca1 or of ,german sago1 ready-soaked1 and simmer until clear4 ,when the soup is out of the way1 arrange the vegetables in little heaps around the beef1 all of a kind together4 ,put a cupful of the soup over the fire1 stir in the floured butter1 mustard1 pepper1 and salt1 to your liking2 boil up and pour over the beef4 ,,stewed ,,potatoes4 ,see ,wednesday1 ,first ,week in ,october4 ,,alice',s ,,pudding4 #a quart of milk2 #e eggs2 #a cup dry crumbs2 cup strawberry1 or other sweet jam2 cup of sugar4 ,butter a pudding-dish2 strew crumbs on the bottom2 pour in the jam2 cover this with the rest of the crumbs1 wet with milk4 ,heat the quart of milk to scalding2 take from the fire and pour upon the beaten yolks and sugar4 ,then1 whip in the frothed whites4 ,heat this three minutes1 and put upon the layer of crumbs in the dish1 spoonful by spoonful1 letting each soak in well before adding more4 ,bake in a steady oven until 8set10 and slightly colored4 ,eat cold with cream4 ,third ,week4 ,wednesday4 ---- ,poor ,roger's ,soup4 ,beefsteak and ,onions4 ,canned ,succotash4 ,potatoes la ,parisienne4 ,spinach4 ---- ,baked ,apple ,dumpling4 ---- ,,poor ,,roger',s ,,soup4 ,the bones of yesterday's roast boiled down in #c pints of water to #a pint2 #a pint of stock left from yesterday's soup2 #f parboiled potatoes sliced thin2 cabbage sliced small2 #a tablespoonful of butter rolled in flour2 #a sliced and fried onion2 #a quart of hot water4 ,parboil the cabbage2 then put it on1 with the potatoes and fried onion1 in the hot water2 cook until the cabbage is tender1 and the potatoes broken to pieces4 ,take the fat from the top of your stock2 add the latter to the cabbage-soup2 season to taste2 stir in the floured butter2 cook five minutes1 and pour out4 ,,beefsteak ,,and ,,onions4 ,flatten the steak with the broad side of a hatchet2 broil over clear coals2 lay upon a chafing-dish1 and pour over it a little melted butter in which has been stewed a quarter of an onion sliced4 ,strain out the onion2 pepper and salt the butter2 squeeze in the juice of half a lemon4 ,after it is poured over the steak1 put a hot cover over it1 and let it stand five minutes before serving4 ,steak thus treated has a delicious flavor4 ,,canned ,,succotash4 ,put on in enough boiling water to cover it4 ,salt slightly2 stew half an hour2 turn off most of the water1 and put in as much cold milk4 ,heat to boiling2 stir in a good lump of butter rolled in flour2 pepper and salt2 simmer ten minutes1 and pour out4 ,,potatoes ,,la ,,parisienne4 ,pare1 and cut into small balls with your potato-gouge4 7,the scraps should be boiled and mashed47 ,boil in hot salted water1 until tender2 drain1 and drop into a saucepan containing a cupful of drawn butter seasoned with pepper and parsley4 ,stew three minutes4 ,,spinach4 ,pick off the leaves1 and boil in plenty of hot salted water4 ,drain2 chop upon a board1 or in a tray2 put into a saucepan1 with a tablespoonful of butter1 a little sugar1 pepper and salt1 nutmeg1 and a few spoonfuls of milk or cream4 ,stir1 and heat until bubbling hot2 pour out upon small squares of fried bread4 ,,baked ,,apple ,,dumplings4 #a quart of prepared flour2 #b tablespoonfuls of lard1 and #a of butter2 #a saltspoonful of salt2 #b cups of milk4 ,mix into a paste1 rubbing shortening and salt into the flour1 then wetting with the milk4 ,roll out less than half an inch thick2 cut into squares2 lay a pared and cored apple in the centre of each2 bring the corners together1 and join neatly4 ,lay in a buttered baking-pan1 the joined edges down1 and bake to a nice brown4 ,glaze with white of egg just before you take them up4 ,sift powdered sugar over them1 and eat with hot1 sweet sauce4 ,third ,week4 ,thursday4 ---- ,dieppe ,soup4 ,stewed ,chickens4 ,boiled ,beans4 ,browned ,potatoes4 ,stewed ,tomatoes4 ---- ,tapioca ,pudding4 ---- ,,dieppe ,,soup4 #b lbs4 of beef1 cut from the shin1 and sliced2 #b sliced onions2 #b carrots2 #a teaspoonful of sugar2 dripping for frying2 #c stalks of celery2 #e quarts of water2 cup of farina1 soaked two hours in a little milk4 ,pepper and salt4 ,flour1 and fry the beef with the onion1 sugar1 pepper1 and salt1 to a good brown in the dripping4 ,put into a soup-pot1 with five quarts of water1 the carrots1 and celery1 and cook slowly four hours1 at least4 ,strain1 cool1 and skim2 season2 add the farina1 and simmer half an hour longer1 stirring faithfully4 ,,stewed ,,chickens4 ,truss and stuff the fowls as for roasting4 ,cover the bottom of the pot with thin slices of salt pork or corned ham2 strew a little onion1 a bunch of sweet herbs1 chopped1 three blades of mace1 a pinch of lemon-peel1 a little salt and pepper1 upon this4 ,put in the chickens2 cover with weak broth--water will do1 but is not so good--cover closely and stew tender4 ,the time will depend upon the size and age of the chickens4 ,when done1 take up and keep hot4 ,strain and skim the gravy2 thicken with browned flour1 and pour over the fowls4 ,,boiled ,,beans4 ,if you use dried beans1 soak over night4 ,put on in cold water1 and cook slowly until soft4 ,drain1 pepper1 salt1 and butter2 then dish hot4 ,,browned ,,potatoes4 ,work cold mashed potatoes soft with milk and butter2 season with pepper and salt4 ,make into round1 flat cakes2 flour well1 and bake brown in a quick oven4 ,,stewed ,,tomatoes4 ,pare1 slice1 and stew twenty minutes4 ,season with pepper1 salt1 sugar1 a lump of butter rolled in flour2 put in a tablespoonful of fine bread-crumbs1 and simmer ten minutes longer4 ,,tapioca ,,pudding4 #a cup tapioca1 soaked six hours in a little cold water2 #a quart of milk2 #a large cup of sugar2 #e eggs2 grated peel of lemon2 a little salt4 ,scald the milk1 and pour upon the yolks and sugar2 beat the soaked tapioca into this custard2 salt2 whip in the frothed whites4 ,pour into a buttered mould2 put on the top1 and set in a pan of boiling water1 and this into a moderate oven4 ,cook three-quarters of an hour1 or until firm4 ,turn out carefully1 and eat with sauce4 ,third ,week4 ,friday4 ---- ,clam ,soup4 ,boiled ,cod4 ,pure of ,eggs4 ,mashed ,potatoes4 ,cauliflower au ,gratin4 ---- ,coffee ,mringue ,custard4 ---- ,,clam ,,soup4 #ej clams2 #a quart of milk2 #a pint of water2 #b tablespoonfuls of butter2 #ab whole peppers2 a few bits of cayenne-pods2 #f blades of mace2 salt to taste2 #a tablespoonful of corn-starch4 ,cut the hard parts from the clams1 and set by the soft portions4 ,put the hard bits into the soup-pot1 with the clam-liquor1 the water1 and spices4 ,boil half an hour2 strain1 salt1 and return to the fire1 with the soft parts4 ,when the soup begins to simmer1 stir in the butter and corn-starch4 ,stew five minutes1 and pour into the tureen4 ,stir in the boiling milk1 and serve4 ,send oyster-crackers and sliced lemon around with it4 ,,boiled ,,cod4 ,sew up the fish in a clean bit of mosquito-net1 and cook in boiling salted water1 fifteen minutes to the pound4 ,unwrap1 and pour over it a few spoonfuls of sauce1 putting the rest into a boat4 ,,sauce4 ,a cupful of the liquor in which your fish is cooking1 strained and skimmed4 ,put into a saucepan2 heat1 and stir in a great spoonful of butter rolled in a teaspoonful of flour4 ,when this boils1 add the pounded yolks of two boiled eggs1 and a tablespoonful of minced cucumber pickle4 ,boil once1 and serve4 ,garnish the fish with rings of whites of eggs1 and pickles1 sliced4 ,,pur,e ,,of ,,eggs4 #h hard-boiled eggs2 #c raw eggs2 #a cup of gravy saved from yesterday's chickens2 #a tablespoonful of butter2 chopped parsley2 pepper1 salt1 and nutmeg2 some fine crumbs2 fried bread4 ,pound the boiled yolks1 and work in butter1 parsley1 seasoning1 and the raw eggs4 ,beat stiff1 and rub through a colander4 ,mince the whites until they are like coarse snow1 and stir over the fire in the hot gravy five minutes1 with a tablespoonful of crumbs4 ,make a mound of the yolks in the middle of a stone-china dish2 form a ring of the whites around them1 with an outer wall of triangles of fried bread4 ,sift fine crumbs over all1 and brown nicely upon the upper grating of the oven4 ,,mashed ,,potatoes4 ,prepare as usual1 and send in with the fish-course4 ,,cauliflower ,,au ,,gratin4 ,boil1 tied up in a net1 in plenty of hot salted water1 forty minutes1 if large4 ,put into a buttered bake-dish1 blossom upward2 cover with drawn butter2 sift fine crumbs over it1 and set in the oven ten minutes to color the crumbs4 ,,coffee ,,custard ,m,,ringue4 #f eggs--whites and yolks separated2 #a quart of milk2 #a cup of sugar2 #a cup of strong made coffee4 ,whip the whites to a stiff froth with a little powdered sugar4 ,heat the milk--with a pinch of soda in it2 lay the mringue upon it in great spoonfuls1 turning when the lower side is poached4 ,lift with a skimmer1 as each spoonful is done1 and lay upon a sieve to cool and drain4 ,when all are out of the milk1 pour it upon the beaten yolks and sugar4 ,return to the farina-kettle1 and stir until it begins to thicken4 ,take from the fire1 and stir in the hot coffee4 ,when all are cold put the mringues into a glass bowl1 and pour the custard over them4 ,the mringues will at once rise to the surface1 coated with the custard4 ,third ,week4 ,saturday4 ---- ,excellent ,stock ,soup4 ,veal ,collops with ,tomato ,sauce4 ,rice ,croquettes la ,princesse4 ,boiled ,potatoes4 ,squash4 ---- ,lausanne ,pudding4 ---- ,,excellent ,,stock ,,soup4 #a knuckle of veal1 all the bones well cracked1 and all the meat1 except what is taken off your collops2 #d pig's feet1 cleaned and cracked2 #c lbs4 of beef marrow-bones2 bunch of herbs2 #c onions2 #c carrots1 sliced2 #f blades of mace2 #d stalks of celery2 #i quarts of water2 pepper and salt2 cup of rice4 ,put the meat1 bones1 and feet on in the water overnight1 cooking two hours before the fire goes down1 and leaving on the range in the pot 7which must be scrupulously clean7 all night1 salting it a little4 ,in the morning1 add the herbs and vegetables1 and simmer gently six hours4 ,take from the fire1 and strain1 picking out the meat and bones1 and rubbing the vegetables through the colander4 ,put meat and bones into the stock-pot2 salt and pepper highly1 and pour on them all the soup1 except two quarts4 ,there should be at least six quarts of strong broth1 the extra waste in boiling having been made up by adding hot water from time to time4 ,season the stock well1 and put away in a cold place4 ,cool and skim to-day's soup1 season1 and put over the fire with the rice4 ,simmer until the rice is tender4 ,,veal ,,collops ,,with ,,tomato ,,sauce4 ,cut three pounds of meat from your veal knuckle1 and this into pieces two inches long and one wide4 ,flatten with the side of a hatchet2 flour well1 and fry in dripping1 with half of a sliced onion4 ,put a cup of your soup-stock into a saucepan1 season well1 and lay in the collops4 ,have ready a cup of tomato sauce1 rubbed smooth through a colander1 and seasoned4 ,when the collops have stewed ten minutes in the broth1 add a tablespoonful of the sauce1 and the same quantity1 at intervals of five minutes1 until all is used up4 ,be careful to follow these directions implicitly4 ,when the sauce is all in1 put in a tablespoonful of butter rolled thickly in browned flour4 ,simmer five minutes1 and serve in a deep dish4 ,,rice ,,croquettes ,,la ,,princesse4 #b cups boiled rice2 #b eggs2 cup of milk2 pepper and salt2 a boiled sweetbread1 minced fine1 or boiled fowl-giblets1 or any cold meat minced1 and worked to a paste with the pounded yolks of two boiled eggs1 and well seasoned with butter1 salt1 cayenne and a pinch of lemon2 lard for frying4 ,mix beaten eggs and milk with salt into the hot rice1 and stir in a saucepan until stiff4 ,let it get cold2 make into thin round cakes2 enclose a spoonful of the meat-paste in the centre of each1 and roll the rice-ball round4 ,dip in beaten egg1 then in cracker-dust1 and fry carefully in plenty of hot lard4 ,drain and serve hot4 ,,boiled ,,potatoes4 ,see ,monday of this week4 ,,squash4 ,pare1 slice and cook soft in boiling water4 ,drain1 mash1 and press in a hot colander2 season with pepper1 salt1 and butter1 and smooth in a mound within a deep dish4 ,,lausanne ,,pudding4 #a pint of milk2 #c eggs2 #b tablespoonfuls of corn-starch2 cup of sugar2 #a teaspoonful of vanilla or other essence2 sweet jam or jelly4 ,heat the milk1 and stir in the corn-starch wet up with cold milk4 ,stir until thick4 ,take from the fire1 and beat in sugar and egg1 with flavoring4 ,melt a tablespoonful of butter in a square1 shallow baking-pan2 pour in the pudding and bake half an hour4 ,take it up2 spread1 while hot1 with the sweetmeats2 roll up closely1 lay upon a dish1 and sift sugar over it4 ,cut in slices an inch and a half wide4 ,fourth ,week4 ,sunday4 ---- ,white ,broth4 ,roast ,beef4 ,yorkshire ,pudding4 ,browned ,sweet ,potatoes4 ,fried ,parsnips4 ,made ,mustard4 ---- ,potato ,pudding4 ,grated ,cheese4 ---- ,,white ,,broth4 ,remove the fat from your jelly-stock4 ,take out enough for to-day's use2 also1 two of the pig's feet4 ,cut the best part of the meat from these into as neat squares as you can contrive1 and lay aside4 ,heat the stock1 with the addition of a cup of boiling water1 and put1 meantime1 two tablespoonfuls of butter into a clean saucepan4 ,when it heats1 stir in two tablespoonfuls of flour4 ,stir fast1 and1 to keep it from browning1 put in1 now and then1 a few spoonfuls of soup4 ,cook five minutes2 add gradually to the soup2 put in the pieces of meat1 with more seasoning1 if required2 boil once1 pour into the tureen1 and add a cup of boiling milk4 ,,roast ,,beef4 ,lay in a dripping-pan1 pour a cupful of boiling water over it1 and cook1 basting often1 about ten minutes per pound4 ,if there is much fat on it1 cover these parts with a paste of flour and water1 until the meat is nearly done4 ,ten minutes before taking it up1 dredge with flour1 then baste once with butter4 ,if you like made gravy with beef1 pour off the fat from the top2 thicken with browned flour1 season and boil once4 ,,yorkshire ,,pudding4 #aj tablespoonfuls prepared flour2 #a cup of cold water2 #b cups of milk2 #c eggs2 salt4 ,rub the flour smooth in the water and milk2 salt1 beat in the yolks1 and1 just before putting into the oven1 whip in the beaten whites4 ,put two tablespoonfuls from the fat 8top0 of your beef gravy into a square baking-pan2 pour in the batter1 and put into the other oven until 8set40 ,baste then1 every few minutes1 with the hot dripping until it is of a rich brown4 ,cut in squares1 and lay about the meat4 ,some much prefer this ,yorkshire ,pudding to that cooked with the meat4 ,,browned ,,sweet ,,potatoes4 ,boil with their skins on about twenty minutes4 ,peel carefully4 ,pour off nearly all the fat from the top of the beef-dripping4 ,lay the potatoes in the pan around the meat1 and baste when you baste the beef4 ,drain well in a colander4 ,,fried ,,parsnips4 ,boil tender in hot1 salted water2 scrape1 slice lengthwise when they are nearly cold2 flour all over1 and fry in salted lard or dripping4 ,drain well4 ,,potato ,,pudding4 #a lb4 mashed potato1 rubbed through a colander2 lb4 butter1 creamed with the sugar2 #f eggs--whites and yolks beaten separately2 #a lemon1 squeezed into the hot potato2 #a teaspoonful of nutmeg1 and the same of mace2 #b cups white sugar4 ,beat the yolks into the creamed butter and sugar2 add the potato4 ,beat very hard1 and whip in the whisked whites1 with the spice4 ,bake in open shells of paste on ,saturday4 ,send grated cheese around with it4 ,fourth ,week4 ,monday4 ---- ,macaroni ,soup4 ,rchauffe of ,beef4 ,potatoes au ,gratin4 ,kidney ,beans1 ,fricasseed4 ,grated ,horseradish4 ---- ,grapes1 ,boiled ,chestnuts1 ,apples4 ---- ,,macaroni ,,soup4 ,heat the contents of your stock-pot to boiling1 after adding a pint of hot water4 ,cook a few minutes2 strain off as much broth as you want for to-day1 and return the rest to the jar when you have scalded it well4 ,put in more pepper and salt1 and put by for future soups4 ,heat and season the soup left out for to-day2 add a handful of macaroni1 broken short1 and cooked twenty minutes in hot1 salted water4 ,simmer five minutes4 ,r,,chauff,e ,,of ,,beef4 ,trim your cold roast neatly4 ,make incisions at short distances apart1 and thrust strips of fat salt pork quite through it4 ,set in a round1 deep baking-pan4 ,sprinkle with minced onion1 and pour over it a pint of gravy--the remains of that which accompanied the roast1 mixed with some from the stock-pot4 ,season the gravy well with pepper1 salt1 minced herbs1 and a suspicion of ,french mustard4 ,it should be cold1 and the oven slow1 for the first hour--never fast4 ,cover very tightly2 open the dish at the end of one hour1 and turn the meat1 but pay it no further attention until two hours have passed4 ,then dish it2 strain the gravy2 thicken as much as you want for your meat with browned flour2 boil up1 and pour over the beef4 ,the rest can be set by for other uses4 ,if the beef has been cooked slowly and steadily1 it will be tender and most savory4 ,,potatoes ,,au ,,gratin4 ,boil and mash the potatoes2 press firmly in a greased bowl2 turn out upon a shallow pie-plate1 also greased2 wash all over with raw egg2 sift fine crumbs upon it1 and brown in a quick oven4 ,slip to a hot1 flat dish4 ,,kidney ,,beans--,,fricasseed4 ,soak all night4 ,next day1 put on in cold water1 at the back of the range1 and cook tender4 ,when you turn your beef1 after an hour's cooking1 dip out half a cupful of the gravy4 ,cool and skim it2 add a little minced parsley and onion1 and1 when your beans are soft1 pour off nearly all the water1 and add this gravy4 ,there should be just enough to keep them from getting dry4 ,simmer ten minutes1 and dish without draining4 ,,grapes1 ,,boiled ,,chestnuts1 ,,apples4 ,arrange the grapes in a fruit-dish1 ornamented with leaves4 ,put on the chestnuts in warm 7not hot7 water1 slightly salted4 ,bring to a boil1 and cook fast fifteen minutes4 ,drain in a colander2 stir a spoonful of butter into the chestnuts1 tossing in the colander until dry4 ,serve in a deep dish1 lined with a napkin4 ,polish the apples1 and lay a fruit-knife at each place4 ,fourth ,week4 ,tuesday4 ---- ,beef-olives ,soup4 ,mutton ,stew1 with ,dumplings4 ,baked ,potatoes4 ,stewed ,tomatoes4 ,beets ,sauts4 ---- ,omelette ,mringue4 ---- ,,beef-,,olives ,,soup4 ,chop a few slices of the twice-served cold beef very fine2 mix with one-third as much cold mashed potato1 wet with gravy2 season well2 bind with a beaten egg1 and stir in a greased saucepan until quite stiff4 ,let it get cold2 make into small olive-shaped balls2 flour1 and lay aside4 ,strain off the liquid from your stock-pot2 bring to a boil1 adding hot water or seasoning1 as the case may require2 boil1 and skim for five minutes1 and drop in the beef-olives carefully4 ,simmer one minute--fast boiling would break them--and pour out4 ,if you have any pickled olives in the house1 add a dozen to the soup when you put in the beef-balls4 ,,mutton ,,stew1 ,,with ,,dumplings4 #c lbs4 of lean mutton1 cut into short strips2 lb4 of salt pork1 chopped2 onion1 minced2 chopped parsley and thyme2 #a cup of milk2 #a tablespoonful of flour wet up with the milk2 pepper and salt4 ,put on the mutton in enough cold water to cover it1 and cook very slowly one hour4 ,then add the pork1 onion1 pepper1 and herbs1 and stew an hour longer4 ,make out a little paste1 in the proportion used for the apple dumplings on ,wednesday1 ,third ,week in ,october2 cut into strips1 and drop into the stew4 ,cook ten minutes2 take out meat and dumplings with a skimmer2 lay upon a dish2 add milk and flour to the gravy2 stir until thickened1 and pour over the contents of the dish4 ,,baked ,,potatoes4 ,wash well2 lay in a good oven1 and bake until soft4 ,wrap in a napkin1 and dish4 ,,stewed ,,tomatoes4 ,open the can an hour before cooking1 and pour out4 ,put into a saucepan with a little minced onion1 and stew twenty minutes4 ,season with sugar1 pepper1 salt1 and a good piece of butter rolled in flour1 and cook ten minutes more4 ,,beets ,,saut,s4 ,wash1 cut off the tops1 and boil more than an hour4 ,scrape1 cut into round slices1 and put into a saucepan with two tablespoonfuls of butter1 one of vinegar1 and pepper and salt to taste4 ,heat1 toss1 and stir ten minutes4 ,,omelette ,m,,ringue4 #h eggs2 juice of a lemon1 and half the grated peel2 #d tablespoonfuls of powdered sugar2 a little sweet jam or jelly2 a pinch of salt2 butter4 ,beat eight yolks and four whites light2 add salt1 lemon-juice1 and a tablespoonful of powdered sugar4 ,put a tablespoonful of butter in a frying-pan1 and when it heats1 run it all over the bottom4 ,pour in the omelette1 shaking and loosening from the sides with a spatula4 ,so soon as it is done at the edges sufficiently to be folded1 lay a great spoonful of jam or jelly upon it2 fold over1 and turn out upon a stone-china dish4 ,the mringue1 made of the remaining whites and sugar1 should be ready--beaten with the lemon-peel4 ,heap upon the omelette1 and set upon the upper grating of the oven to 8set0 and brown4 ,fourth ,week4 ,wednesday4 ---- ,barley ,cream ,soup4 ,boiled ,ham4 ,chopped ,cabbage4 ,corn ,pudding4 ,beet-root ,salad4 ---- ,drunken ,dominie4 ---- ,,barley ,,cream ,,soup4 #c lbs4 lean veal2 #a onion2 lb4 pearl barley2 #d quarts of water2 salt1 pepper1 and a cup of milk4 ,cut the veal and onion very small2 put on with the barley4 ,boil slowly until reduced to two quarts4 ,strain1 rubbing the barley through a sieve4 ,season with pepper and salt2 simmer three minutes4 ,it should be white and thick as cream1 when you have added the cup of boiling milk1 after which it must not boil4 ,,boiled ,,ham4 ,soak a ham four or five hours4 ,scrub it well1 and put on to boil in plenty of cold water4 ,cook eighteen or twenty minutes to the pound4 ,when done1 leave in the water one hour in the open air1 or where it will cool rapidly4 ,take off the skin carefully2 rub all over with flour2 sift fine crumbs over the top and sides1 and set ten minutes in a quick oven4 ,wind frilled paper about the shank1 and where the paper joins the body of the ham1 twine a wreath of parsley4 ,,chopped ,,cabbage4 ,cut off stalks and green leaves1 and quarter a cabbage4 ,boil fifteen minutes in hot salted water2 pour this off1 and cover the cabbage with pot-liquor1 taken from the ham-kettle1 and the fat skimmed off4 ,cook tender2 drain1 pressing hard2 chop1 and again drain2 season with pepper1 salt1 and a little vinegar1 and dish very hot4 ,,corn ,,pudding4 ,drain a can of corn4 ,chop the grains fine with a chopping-knife4 ,add a cup of milk1 three eggs1 a tablespoonful of melted butter1 pepper and salt to taste4 ,beat all together1 and bake1 covered1 forty-five minutes1 in a good oven2 then brown4 ,,beet-,,root ,,salad4 ,chop the cold beets left from yesterday into rather coarse dice4 ,mix with an equal quantity of cold chopped potatoes1 and pour over them such a dressing as was used for ,bavarian ,salad1 ,thursday1 ,second ,week in ,october4 ,,drunken ,,dominie4 #a long or square stale sponge-cake2 lb4 of citron2 #a glass of brandy2 #a cup of sherry wine2 #a pint of milk2 #c eggs2 cup of sugar4 ,cut the citron into strips1 and stick in regular rows in the top of the cake4 ,six hours before you will want to use it1 pour over it1 a little at a time1 the liquor4 ,it should absorb it all1 and hold it with ,dutch perseverance4 ,heat the milk2 pour upon the beaten yolks and sugar4 ,stir and cook until it thickens4 ,when cold1 pour around the cake1 as it lies upon a long dish1 and cover the dominie and his bed with a mringue of the whites1 beaten up with a little sugar4 ,the citron spikes should be just visible through the snowy blanket4 ,fourth ,week4 ,thursday4 ---- ,a ,western ,soup4 ,roast ,chickens and ,cresses4 ,polenta4 ,stewed ,salsify4 ,mashed ,potatoes4 ---- ,apricot ,trifle4 ---- ,a ,,western ,,soup4 #a sheep's head1 cleaned1 with the skin on2 #d cleaned pig's feet2 #b onions2 #b carrots2 #b turnips2 bunch of sweet herbs2 #f quarts of water2 #ab whole peppers2 salt to taste4 ,put the head and feet into the soup-pot1 and pour over them the water4 ,when they have boiled slowly two hours1 and been often skimmed1 put in the sliced vegetables and herbs1 and cook three hours longer1 replenishing with boiling water as the liquid sinks4 ,there should be five quarts of soup4 ,strain2 lay aside the sheep's tongue to cool1 with the meat from one of the feet4 ,season the rest of the meat and bones2 put into the stock-pot2 pour over it all the soup not needed for to-day1 also the skimmed pot-liquor from your ham1 if it was corned--not smoked4 ,season1 and set in a cold place4 ,cool and skim the soup meant for to-day2 season1 and put in the sliced tongue and dice of pig's feet4 ,boil one minute4 ,,roast ,,chickens ,,and ,,cresses4 ,roast as directed on ,thursday1 ,first ,week in ,october1 and lay a thick border of fresh water-cresses around them on the dish1 with a bunch under--or over--each wing4 ,,polenta4 #a pint of boiling water2 #a cup of coarse yellow meal1 or enough for thick mush2 a little salt4 ,put the water over the fire2 add the salted meal1 and stir constantly until it has cooked twenty minutes1 and bubbles up in the middle4 ,turn upon a flat dish1 and1 when cold and stiff1 cut into squares2 dip these into flour1 and fry to a yellow-brown4 ,drain off the fat4 ,this is a favorite dish with the ,italian peasantry1 who generally1 however1 eat it without frying4 ,,stewed ,,salsify4 ,scrape2 clean1 without cutting the roots2 drop into cold water as you clean them4 ,put on in boiling water1 a little salt2 when tender1 take out a cupful of the water1 thicken with two tablespoonfuls of butter rolled thickly in flour2 boil up and pepper4 ,dish the salsify1 pour the sauce over it1 and cover over hot water five minutes1 to let it soak in4 ,,mashed ,,potatoes4 ,prepare as usual4 ,,apricot ,,trifle4 #a can of ,california apricots2 #a quart of milk2 #d eggs2 #a cup of sugar2 package of ,cooper's gelatine2 #b tablespoonfuls--even ones--of corn-starch1 wet up with milk4 ,sweeten the apricots with half the sugar1 and set aside in a bowl4 ,heat the milk2 stir in the corn-starch2 pour over the beaten eggs and sugar4 ,cook until it begins to thicken1 and pour hot upon the gelatine1 which should have been soaked in a little cold water1 and then dissolved in a very little hot milk4 ,beat all up well1 and let them get cold4 ,wet a mould2 put in a cupful of the custard2 cover with apricots1 drained from the syrup2 wait fifteen minutes1 and pour on more cream2 in a few minutes1 more apricots1 and so on until all are used up4 ,set in ice to form1 and1 when firm1 turn out1 and pour the apricot-syrup over the trifle4 ,if the apricots are large1 you would do well to cut them up4 ,fourth ,week4 ,friday4 ---- ,peas ,porridge4 ,fried ,pickerel4 ,chicken ,croquettes4 ,pure of ,potatoes4 ,baked ,squash4 ---- ,apple ,fritters4 ---- ,,peas ,,porridge4 ,soak a quart of split peas overnight4 ,next morning put them on to boil in enough cold water to cover them well4 ,when this has fairly begun to boil1 pour it off1 and add stock from your store in the stock-jar4 ,cook slowly1 taking care it does not burn1 until the peas are very soft4 ,rub through a colander and serve4 ,save a pint as a foundation for to-morrow's soup--more than a pint1 if you can4 ,never forget that soup makes soup4 ,,fried ,,pickerel4 ,clean and wash the fish4 ,wipe carefully inside and out4 ,dredge with flour all over the outside1 and fry to a nice brown--never to a crisp--in lard or dripping4 ,drain off the fat2 lay upon a hot dish--the head of one fish to the tail of the other--and garnish with curled parsley and quartered lemon4 ,,chicken ,,croquettes4 ,chop the meat from your roast chickens1 and mix with one-third as much mashed potato4 ,season2 moisten well with a gravy made by boiling down the bones and stuffing in water1 then straining and seasoning it4 ,beat into the mixture one or two whipped eggs2 heat and stir over the fire until quite stiff4 ,turn out and cool2 then roll into croquettes1 dip in egg and pounded cracker1 and fry to a golden brown4 ,,pur,e ,,of ,,potatoes4 ,mash the potatoes with butter and milk1 working them smooth and soft4 ,season1 put over the fire and stir until almost stiff4 ,mound upon a flat dish1 and strain over them a little of yesterday's gravy1 skimmed and heated4 ,,baked ,,squash4 ,pare1 quarter1 boil1 and mash the squash4 ,season with pepper1 salt1 butter1 and whip in two beaten eggs4 ,when you have a light cream1 turn into a buttered pudding-dish1 and bake in a quick oven4 ,,apple ,,fritters4 ,about #aj fine apples1 pared1 cored1 and sliced half an inch thick2 juice of #a lemon2 sugar1 cinnamon and nutmeg2 #c cups of prepared flour2 nearly #d cups of milk2 #e eggs2 a little salt4 ,spread the slices of apple upon a dish1 and sprinkle with lemon-juice and sugar4 ,beat the yolks light2 add milk1 then the whisked whites and salted flour by turns4 ,dip the slices of apple into the batter1 turning over and over until thoroughly coated1 and fry in hot lard1 a few at a time4 ,drain upon a hot sieve1 and sift powdered sugar1 cinnamon1 and nutmeg upon them4 ,eat with wine sauce4 ,fourth ,week4 ,saturday4 ---- ,tomato and ,pea ,soup4 ,calf's ,liver and ,bacon4 ,parsnip ,fritters4 ,spinach4 ,sweet ,potatoes4 ---- ,bread-and-,raisin ,pudding4 ---- ,,tomato ,,and ,,pea ,,soup4 ,empty a can of tomatoes4 ,put them over the fire with three pints of stock and stew one hour4 ,strain1 rubbing the pulp through the colander2 add what was left yesterday of the pea porridge2 season to taste1 simmer fifteen minutes1 and pour upon dice of fried bread into the tureen4 ,,calf',s ,,liver ,,and ,,bacon4 ,wash a fresh liver well1 and1 when quite ready to cook it1 cut into long1 narrow slices4 ,dip each in flour highly seasoned with pepper and salt4 ,melt a tablespoonful of good dripping in a saucepan2 lay in the liver1 the slices fitting neatly to one another2 strew with sliced onion1 and cover entirely with very thin slices of fat salt pork1 or bacon4 ,fit a close top on the saucepan2 cook very slowly1 never allowing it to bubble1 for one hour4 ,the liver should be steamed1 not stewed1 much less fried4 ,when very tender1 take it out and lay upon a dish4 ,add a tablespoonful of tomato sauce to the gravy1 thicken with browned flour wet with water2 boil once1 and pour over the liver4 ,,parsnip ,,fritters4 ,scrape1 and boil in hot salted water until tender4 ,mash them very smooth1 picking out all the fibres4 ,add to four large parsnips one beaten egg1 a teaspoonful of prepared flour1 with pepper and salt1 and a teaspoonful of milk4 ,make into cakes2 flour1 and fry in dripping4 ,drain well4 ,,spinach4 ,see ,wednesday1 ,third ,week in ,october4 ,,sweet ,,potatoes4 ,see ,sunday1 ,third ,week in ,october4 ,,bread-,,and-,,raisin ,,pudding4 #a quart of milk2 loaf of stale baker's bread1 the crust all pared off1 and cut into slices half an inch thick2 butter to spread the bread2 #d eggs2 cup of sugar2 lb4 of raisins1 seeded and cut into thirds4 ,make a raw custard of eggs1 sugar1 and milk4 ,fit slices of buttered bread into the bottom of a buttered bake-dish4 ,pour on custard1 and strew with raisins4 ,lay in more buttered slices1 and so on1 until the dish is full4 ,the last layer should be well-soaked bread4 ,cover closely2 set in a baking-pan of hot water1 and bake an hour and a quarter4 ,turn out2 pour hot1 sweet sauce over it1 and send more around with it4 ,,november4 ,first ,week4 ,sunday4 ---- ,baked ,soup4 ,fillet of ,veal4 ,cannelon of ,potatoes4 ,french ,beans la ,crme4 ,tomato ,sauce4 ---- ,neapolitainoes4 ,coffee and ,whipped ,cream4 ---- ,,baked ,,soup4 #c lbs4 of beef2 #b lbs4 of veal2 lb4 of lean ham2 #a onion2 #b carrots2 #b tablespoonfuls of farina2 #a can of corn1 drained and chopped2 #b stalks of celery2 pepper and salt2 #f quarts of water4 ,cut the meat into long strips1 the vegetables into dice1 and pack1 in alternate layers1 in a broad1 low jar1 that will go into the oven4 ,strew the layers with farina and corn1 fill up with the water2 cover the jar closely1 putting a paste of flour and water over the top or about the edges1 to exclude the air and keep in the steam4 ,do this on ,saturday night4 ,at bed-time1 set in the oven in a pan of cold water1 that it may heat gradually as the range warms in the morning4 ,let it bake until dinner-time4 ,pour into a bowl1 take out the meat1 season1 and put it into the stock-pot4 ,pour over it as much as you can spare of the soup1 season1 and set by for to-morrow4 ,add pepper and salt to that left for to-day1 and serve4 ,,fillet ,,of ,,veal4 ,take out the bone of the joint 7you can add it on ,saturday to your baked soup72 make a deep incision between the meat and the 8flap10 which your butcher will skewer around the fillet4 ,fill this and the hole left by taking out the bone with a force-meat of crumbs1 chopped salt pork1 chopped thyme and parsley1 grated lemon-peel1 pepper1 salt1 and the juice of a lemon4 ,bind the fillet into shape with tapes2 cover the top with a paste of flour and water1 and bake twelve minutes to the pound1 putting a cup of boiling water into the pan4 ,when done1 pull off the paste2 dredge with flour1 and baste well with butter4 ,the meat should have been very freely basted while cooking4 ,dish the meat when browned2 season1 and thicken the gravy2 boil up1 and pour into a boat4 ,,cannelon ,,of ,,potatoes4 ,mash the potatoes thoroughly2 beat light with butter1 milk1 and two raw eggs4 ,heat in a greased frying pan1 stirring constantly1 until stiff enough to handle4 ,make into a long roll2 brush over with beaten eggs1 and sift crumbs over it4 ,lay in a buttered baking-pan1 and brown nicely in a quick oven4 ,dish1 and pour over it a cup of good drawn butter4 ,,french ,,beans ,,la ,,cr,,me4 ,open a can of string-beans2 clip them into short pieces1 and cook twenty minutes in hot salted water4 ,drain4 ,have ready1 in a saucepan1 two tablespoonfuls of cream1 and as much butter1 heated together2 pour upon a beaten egg2 return to the saucepan2 season with pepper and salt2 stir in a tablespoonful of hot vinegar2 take from the fire2 dish the beans1 and pour the sauce over them4 ,,tomato ,,sauce4 ,stew the contents of a can of tomatoes twenty minutes4 ,strain and pulp through a colander4 ,add butter1 rolled in flour2 a little sugar2 salt and pepper2 cook ten minutes and pour out4 ,,neapolitainoes4 ,make enough puff-paste for a pie2 roll out into a sheet half an inch thick1 and cut into strips three inches long and half as wide4 ,bake in a quick oven4 ,when cold1 spread half of them with sweet jam or jelly1 and stick the others over them in pairs--the jelly being1 of course1 in the middle4 ,ice with a frosting made of the whites of two eggs1 whipped stiff with half a pound of sugar4 ,make these on ,saturday4 ,pass with them strong1 hot coffee1 with a great spoonful of whipped cream on the surface of each cupful4 ,first ,week4 ,monday4 ---- ,sago ,soup4 ,veal and ,oyster ,pie4 ,boiled ,potatoes4 ,cold ,slaw4 ,stewed ,celery4 ---- ,dessert of ,fruit and ,nuts4 ---- ,,sago ,,soup4 ,strain off two quarts of soup from your stock-pot1 when you have removed the cake of fat from the top2 heat1 and stir into it half a cup of ,german sago previously soaked in a little cold water4 ,simmer until the sago is dissolved4 ,,veal ,,and ,,oyster ,,pie4 ,cut the best parts of your cold roast fillet into thin dominoes4 ,put a layer in the bottom of a pudding-dish2 sprinkle with the dressing1 chopped fine1 or with minced ham2 cover with oysters2 strew these with pepper1 salt1 butter-bits1 a pinch of grated lemon-peel1 and squeeze a few drops of lemon-juice over them4 ,more veal1 etc41 and1 when the dish is full1 pour in yesterday's gravy1 skimmed1 and mixed with as much oyster-liquor4 ,cover with a good paste1 and bake one hour4 ,wash over with white of egg just before you take it up4 ,the pastry can1 in cold weather1 be made on ,saturday1 and kept in a cool place4 ,,boiled ,,potatoes4 ,put on in cold water and bring to a boil4 ,at the end of twenty minutes throw in a cup of cold water to arrest the boil4 ,heat up again quickly1 and when a fork will pierce the large potatoes easily1 pour off the water4 ,put in a little salt1 and set the uncovered pot upon the range for one minute4 ,take each potato in a towel1 and hold in your hand while you strip off the peel4 ,the fashion of sticking a fork through them1 in order to pare them1 breaks and cools them4 ,,cold ,,slaw4 ,shred a white cabbage and pour over it the following ,dressing4 #b beaten eggs2 #b teaspoonfuls of sugar2 #f tablespoonfuls of vinegar2 teaspoonful of made mustard and same of pepper and salt2 teaspoonful of celery essence2 #a tablespoonful of butter4 ,mix well1 stir over the fire until scalding hot4 ,when cold1 add to the cabbage4 ,toss and stir1 and set in a cold place until wanted4 ,,stewed ,,celery4 ,scrape and cut the blanched stalks into short pieces4 ,cook tender in boiling water1 a little salt4 ,drain this off1 add a cup of drawn butter2 simmer five minutes1 and serve4 ,,dessert ,,of ,,fruit ,,and ,,nuts4 ,arrange in accordance with your taste and convenience4 ,you may add dried figs to the dish of nuts4 ,first ,week4 ,tuesday4 ---- ,strong ,broth4 ,beefsteak4 ,omelette with ,tomatoes4 ,mashed ,potatoes4 ,french ,mustard4 ---- ,lemon ,puffs4 ---- ,,strong ,,broth4 ,heat the contents of your stock-pot1 adding a quart or more of boiling water4 ,let all simmer together one hour4 ,strain and press out the nourishment from the meat4 ,cool2 skim1 add seasoning1 and half a cup of soaked rice4 ,cook gently until this is soft4 ,n4 ,b4--,whenever the stock-pot is empty1 scald it with soda and water1 and set in the sun4 ,,beefsteak4 ,flatten a steak2 broil upon a greased gridiron over a clear fire4 ,lay upon a hot dish2 pepper and salt2 lay bits of butter over it1 and cover three or four times before sending to table4 ,,omelette1 ,,with ,,tomatoes4 ,beat seven eggs just enough to break up the yolks4 ,put a piece of butter as large as an egg in the frying-pan1 and1 when it heats1 pour in the eggs4 ,loosen from the sides and bottom of the pan1 from the first1 by shaking the pan1 and using your cake-turner4 ,when 8set0 in the middle1 cover one half with hot stewed tomatoes2 fold over the other half so as to enclose it1 and invert the pan upon a hot dish4 ,,mashed ,,potatoes4 ,whip up soft with butter1 milk1 and salt1 and heap roughly upon a deep dish4 ,,lemon ,,puffs4 #a cup of prepared flour2 cup of powdered sugar2 #a tablespoonful of butter2 #c beaten eggs2 juice and grated peel of half a lemon2 #c tablespoonfuls of milk1 with a tiny pinch of soda4 ,rub butter and sugar together2 beat in the yolks1 the milk1 whites1 flour2 at last1 and quickly1 the lemon4 ,bake in buttered corn-bread pans1 or in pat-pans4 ,the oven should be quick4 ,turn out1 and eat hot with sauce4 ,first ,week4 ,wednesday4 ---- ,beef ,tea1 with ,noodles4 ,smothered ,chickens4 ,salsify ,saut4 ,macaroni au ,gratin4 ,brussels ,sprouts4 ---- ,english ,tapioca ,pudding4 ---- ,,beef ,,tea1 ,,with ,,noodles4 #c lbs4 of lean beef2 #b onions2 #b turnips2 #b carrots2 #b cloves2 #b quarts and #a pint of water2 a good handful of noodles 7made according to receipt given on ,wednesday1 ,first ,week in ,august74 ,mince the vegetables4 ,put on in the water1 and boil down to two quarts4 ,drain off1 and pour upon the beef1 minced very fine4 ,simmer one hour2 strain1 season1 and put in the noodles4 ,cook gently twenty minutes4 ,,smothered ,,chickens4 ,split a pair of tender chickens down the back1 as for broiling4 ,lay in a dripping-pan2 pour over them a cup of boiling water1 in which has been dissolved a great spoonful of butter4 ,invert another pan over this one1 to keep in the steam1 and cook1 basting often1 until the chickens are russet-colored all over1 and very tender4 ,baste twice with butter at the last4 ,dish the chickens2 thicken1 season1 and boil up2 then pour part over the chickens1 the rest into a boat4 ,,salsify ,,saut4 ,scrape and cut the salsify-roots into pieces two inches long2 cook tender in boiling water1 slightly salt4 ,shake and drain in a colander1 to get rid of all the water4 ,have in a frying- or saucepan two or three spoonfuls of butter1 with a little pepper4 ,when hot1 put in the salsify4 ,heat and toss five minutes1 but do not let it brown4 ,serve very hot4 ,it is exceedingly nice4 ,,macaroni ,,au ,,gratin4 ,break half a pound of macaroni into inch lengths4 ,make a weak broth by diluting the remains of yesterday's soup with hot water1 and straining it4 ,when it boils1 season well1 and put in the macaroni4 ,cook until tender1 but not broken4 ,drain off the liquor2 put the hot macaroni upon a stone-china dish2 stir a good piece of butter through it2 sift over it a mixture of grated cheese and fine bread-crumbs4 ,set upon the upper grating of the oven to brown4 ,,brussels ,,sprouts4 ,cook about twenty-five minutes in boiling salt water4 ,drain2 season with pepper1 salt1 and butter2 stir these in well1 and dish4 ,,english ,,tapioca ,,pudding4 #a cup of tapioca1 soaked two hours in a pint of the milk2 #c pints of milk2 #e eggs2 #b tablespoonfuls of butter2 #a cup of sugar2 lb4 raisins1 seeded1 and cut in half2 grated peel of half a lemon4 ,put the soaked tapioca in a farina-kettle1 and surround with lukewarm water4 ,bring to a boil1 and1 when soft all through1 add the creamed butter and sugar2 then the eggs2 next1 the tapioca2 finally1 the fruit4 ,bake one hour in a buttered dish4 ,eat hot1 with sauce4 ,first ,week4 ,thursday4 ---- ,mutton ,soup4 ,roast ,rabbits4 ,cheese ,custards4 ,stewed ,corn4 ,lima ,beans4 ---- ,cocoa ,pudding4 ---- ,,mutton ,,soup4 #c lbs4 scrag of mutton--bones cracked and meat chopped2 #b turnips2 #b onions2 chopped parsley2 pepper and salt2 #c quarts of water2 cup of barley1 soaked two hours in a little water4 ,put on meat and vegetables with the bones in the water1 and simmer three hours and a half4 ,there should be two quarts of soup4 ,strain1 cool1 and season2 add the barley1 and cook gently until this is soft4 ,,roast ,,rabbits4 ,skin1 clean with great care1 and wash a pair of fat rabbits--or hares--stuff with a force-meat of crumbs and chopped fat salt pork1 seasoned with onion1 thyme1 pepper and salt4 ,sew up with fine thread2 bind the legs to the body in a kneeling posture1 and lay in the dripping-pan4 ,pour over them a cupful of boiling water1 and cover as you did the chickens yesterday4 ,baste with butter twice1 with their own gravy twice1 and twice1 at last1 with butter4 ,just before you take them up1 dredge with flour and give a final baste with butter4 ,dish when you have clipped and drawn out the threads4 ,thicken and season the gravy1 and pour into a gravy-boat4 ,,cheese ,,custards4 #f tablespoonfuls of finely grated cheese2 #b tablespoonfuls of butter2 #d eggs2 #a cup of milk1 with a teaspoonful of corn-starch stirred in it2 salt and pepper2 soda4 ,beat the eggs very light1 and pour upon them the milk heated 7with a pinch of soda7 and thickened with the corn-starch4 ,while still warm1 add pepper1 salt1 butter1 and cheese4 ,beat up well and pour into greased custard-cups4 ,bake in a quick oven about fifteen minutes1 or until high and brown4 ,serve at once1 as a separate course1 passing bread and butter with them4 ,they should follow the soup directly1 or be served just before the dessert4 ,,stewed ,,corn4 ,empty a can of corn into a saucepan and cover with hot-salted water4 ,cook half an hour1 drain off the water1 add a cup of milk1 and1 when this boils1 a tablespoonful of butter rolled in flour4 ,pepper and salt to taste2 simmer five minutes and serve4 ,,lima ,,beans4 ,soak the dried beans overnight1 changing the water twice4 ,in the morning put on to cook in cold water1 with a clean piece of streaked fat pork or bacon1 an inch or so square4 ,when the beans are soft1 drain2 take out the pork and dish2 seasoning with butter1 pepper and salt4 ,,cocoa ,,pudding4 #a cup of fine crumbs2 #a quart of milk2 #d eggs2 #b tablespoonfuls of butter2 #a scant cup of sugar2 #b tablespoonfuls of grated cocoa1 or of cocoatina2 #a teaspoonful of ,colgate's vanilla4 ,soak the bread in the milk2 put over the fire in a farina-kettle1 and stir to a boil4 ,when thick and smooth1 stir in the butter1 the sugar1 and the cocoa4 ,take from the fire1 pour out2 beat two minutes and whip in the beaten yolks1 then the whites1 which should have been beaten stiff4 ,put into a buttered mould1 set in a pan of hot water and bake forty-five minutes in a moderate oven4 ,turn out and eat with powdered sugar4 ,first ,week4 ,friday4 ---- ,milk ,soup4 ,ragot of ,duck4 ,canned ,green ,peas4 ,mashed ,potatoes4 ,celery ,salad4 ---- ,sponge ,gingerbread1 with ,chocolate4 ---- ,,milk ,,soup4 #a quart of milk and the same of water2 #b onions2 #b turnips2 #b stalks of celery2 #a teaspoonful of sugar--a pinch of soda in the milk2 #b tablespoonfuls of corn-starch wet up in cold water2 pepper and salt2 dice of fried bread2 two tablespoonfuls of butter4 ,boil chopped onions1 turnips and celery in the water until soft enough to be pulped through the colander4 ,do this1 season1 add the water in which they were cooked1 the milk1 and when the soup boils1 the corn-starch4 ,at last1 stir in the butter a little at a time1 to prevent oiling4 ,simmer five minutes1 and pour upon the fried bread in the tureen4 ,,rago,t ,,of ,,duck4 ,clean and wash a duck2 put into the dripping-pan1 with a large cupful of boiling water1 and roast1 basting often1 half an hour4 ,meanwhile1 boil the giblets in a pint of water4 ,take up the duck and joint as for fricassee4 ,put into a saucepan with the gravy from the dripping-pan and the water in which the giblets were boiled2 add an onion stuck with cloves2 a little salt and pepper4 ,cover and stew gently an hour and a half4 ,take up the duck and keep hot upon a chafing-dish4 ,strain the gravy2 stir in a tablespoonful of butter rubbed in one of browned flour1 the juice of a lemon1 and a glass of wine4 ,boil up and pour over the duck4 ,,canned ,,green ,,peas4 ,turn the peas into a saucepan2 cover with boiling water1 and cook twenty-five minutes4 ,drain well2 add pepper1 salt and butter1 and dish4 ,,mashed ,,potatoes4 ,prepare as on ,tuesday of this ,week4 ,,celery ,,salad4 ,scrape and cut the best stalks into short lengths4 ,put into a salad-bowl1 and season with a dressing of two tablespoonfuls of oil to five of vinegar1 one teaspoonful of sugar1 and a saltspoonful1 each1 of salt and pepper4 ,,sponge ,,gingerbread ,,and ,,chocolate4 #e cups of flour2 #a heaping tablespoonful of butter2 #a cup of molasses2 #a cup of sugar2 #a cup of sour milk2 #b tablespoonfuls of saleratus1 dissolved in hot water2 #b teaspoonfuls of ginger2 #a teaspoonful of cinnamon4 ,mix molasses1 sugar1 butter1 and spice together4 ,warm slightly1 and beat five minutes4 ,add milk1 saleratus1 lastly the flour4 ,beat hard five minutes1 and bake in a broad1 shallow pan2 or in small tins4 ,eat warm with a cup of good chocolate1 made by stirring six tablespoonfuls of chocolate1 wet with cold water1 into a pint of boiling water1 boiling twenty minutes1 adding the milk1 and cooking ten minutes longer1 stirring often4 ,first ,week4 ,saturday4 ---- ,family ,soup4 ,killarney ,stew4 ,baked ,tomatoes4 ,fried ,sweet ,potatoes4 ,stewed ,carrots4 ---- ,boiled ,pudding4 ---- ,,family ,,soup4 #d lbs4 of lean beef2 #b lbs4 of cracked bones1 of any kind2 #d turnips2 #c carrots2 #b onions2 #d stalks of celery2 #g quarts of water2 pepper and salt4 ,cut the meat into strips1 and fry with a sliced onion1 in dripping1 until brown1 but not dry4 ,slice the carrots1 turnips1 and onion2 chop the celery1 and put these with meat1 fried onion1 bones1 and gravy from the frying-pan1 into the soup-pot4 ,add the water1 and cook slowly four hours after the boil begins4 ,pour off the liquor--there should be at least five quarts2 take out meat and bones1 season highly1 and consign to the stock-pot1 with all of the liquor except that needed for to-day4 ,salt and pepper1 and set away in a cold place4 ,pulp the vegetables into the soup kept out for to-day2 cool1 skim1 season1 and bring to a gentle boil2 then pour out4 ,,killarney ,,stew4 #c lbs4 of lean mutton--that from the scrag is best1 and you can use the bones for your soup2 #h sliced potatoes2 #a sliced onion2 salt1 pepper1 and chopped parsley4 ,put on the mutton1 cut into small pieces1 with the sliced onion1 and enough cold water to cover it1 and stew very slowly two hours1 or until tender4 ,strain the gravy into a bowl1 and set in cold water to throw up the fat4 ,put a layer of potatoes1 sliced thin1 in the bottom of a saucepan2 cover with meat1 peppered and salted2 sprinkle with parsley--more potatoes1 and more meat until all are in4 ,take all the fat from the top of the gravy and strain it over the meat4 ,cover closely1 and simmer until the potatoes are broken to pieces4 ,half an hour after the boil begins should suffice4 ,,baked ,,tomatoes4 ,drain the superfluous juice from a can of tomatoes into your boiling soup4 ,lay the tomatoes in a buttered pie-dish2 season with pepper1 salt1 butter and sugar2 strew bread-crumbs over the top2 add a little gravy saved from yesterday's ragot2 cover1 and bake half an hour2 then brown4 ,,fried ,,sweet ,,potatoes4 ,boil1 and1 when cold1 scrape off the skins2 slice lengthwise1 and fry to a light brown in nice dripping1 or butter4 ,drain1 salt1 pepper1 and serve hot4 ,,stewed ,,carrots4 ,scrape1 and boil whole forty-five minutes4 ,drain1 and cut into round slices a quarter of an inch thick4 ,put on in a cupful of weak broth--a little of your soup will do--and cook gently half an hour4 ,then add three or four tablespoonfuls of milk1 a lump of butter rolled in flour1 with seasoning to taste4 ,boil up and dish4 ,,boiled ,,pudding4 #c cupfuls of flour2 #b cupfuls of sour milk2 #a teaspoonful of soda dissolved in hot water2 cupful powdered suet2 a little salt4 ,stir the milk gradually into the flour until a smooth batter is the result4 ,put in suet and salt2 lastly1 beat in the soda-water thoroughly and quickly4 ,pour into a buttered mould and boil one hour and a half4 ,turn out and eat hot with sauce4 ,second ,week4 ,sunday4 ---- ,tapioca ,soup4 ,roast ,saddle of ,mutton4 ,potato ,puff4 ,salsify ,fritters4 ,kidney ,beans l',anglaise4 ,currant ,jelly4 ---- ,almond ,blanc-,mange4 ,cream ,rose ,cake4 ---- ,,tapioca ,,soup4 ,take the fat from the top of your stock-pot1 dip out as much as you need for to-day2 add a large cupful of boiling water and strain into the soup-kettle4 ,bring to a boil1 skim1 and put in half a cup of grained tapioca1 which has been soaked for two hours in a little water4 ,simmer until clear4 ,,roast ,,saddle ,,of ,,mutton4 ,lay in the dripping-pan1 pour a large cup of boiling water over it1 and roast twelve minutes to the pound1 basting often4 ,as it begins to brown1 cover with white paper1 lifting this when you baste the meat4 ,ten minutes before serving1 take off the paper1 dredge the mutton with flour2 baste with butter1 and brown4 ,skim the fat from the gravy2 thicken with browned flour1 season1 and boil once1 then serve in a boat4 ,pass currant jelly with the mutton4 ,,potato ,,puff4 ,whip boiled potatoes light with a fork2 beat in butter1 salt1 and milk1 at last1 two frothed eggs4 ,whisk to a cream2 make into a smooth mound in a greased bake-dish1 and set in a quick oven to brown4 ,,salsify ,,fritters4 #a bunch of salsify2 #b beaten eggs2 cup of milk2 flour for thin batter2 salt4 ,wash1 scrape1 and grate the salsify into the batter1 made of the ingredients given above4 ,it should be as thick when the salsify is in1 as pound-cake batter4 ,drop by the spoonful into hot fat4 ,fry quickly1 drain in a hot colander1 and serve dry and hot4 ,,kidney ,,beans ,l',,anglaise4 ,soak dried white beans all night in cold water4 ,exchange in the morning for tepid1 and finally put on to boil in cold4 ,heat and cook slowly1 and when1 after two hours1 the skin begins to crack1 strain off the water1 adding it to your soup-stock if you like1 after salting it sufficiently to warrant its keeping4 ,put a folded towel upon the beans left in the saucepan1 and set at the side of the range1 where they will keep hot1 without scorching1 for half an hour4 ,sprinkle with salt and pepper2 stir in a small bit of butter1 and dish4 ,beans thus cooked will be very mealy4 ,,almond ,,blanc-,,mange4 #a quart of milk2 #a package ,cooper's gelatine1 soaked one hour in a little cold water2 #c oz4 of almonds1 blanched1 dried1 and pounded in a mortar1 with a little rose-water to prevent oiling2 cup of sugar2 extract bitter almonds4 ,heat the milk to scalding2 add the gelatine1 the pounded almonds1 and1 when you have stirred these over the fire ten minutes1 the sugar4 ,strain through thin muslin1 wringing and squeezing to get out the flavor of the almonds4 ,flavor1 and set in a wet mould to form4 ,do this on ,saturday4 ,on ,sunday1 turn it out1 and eat with powdered sugar and cream4 ,,cream ,,rose ,,cake4 ,please consult 8,,breakfast1 ,,luncheon ,,and ,,tea10 page #cbg4 ,second ,week4 ,monday4 ---- ,irish ,broth4 ,cotelettes la ,reine4 ,stewed ,potatoes4 ,savory ,bread ,pudding4 ,bean ,salad4 ---- ,stewed ,apples1 with ,cream and ,cake4 ---- ,,irish ,,broth4 ,strain off as much soup from the stock-pot as you need for to-day4 ,heat and skim2 stir in a large cupful of mashed potato1 rubbed through a colander2 season to taste2 simmer ten minutes1 and add a great spoonful of butter rolled in flour4 ,boil up fairly1 and serve4 ,,cotelettes ,,la ,,reine4 ,cut thick slices of the most nearly underdone portions of your roast mutton4 ,divide into neat squares about three inches across2 dip each in thick drawn butter1 in which the yolks of two eggs have been cooked4 ,lay the cutlets to cool upon a broad dish4 ,when the creamy coating is cold and firm1 roll each in pounded cracker1 and fry--a few at a time--in hot lard or dripping4 ,as each is lightly browned1 take up with a skimmer1 and drain off the fat4 ,arrange in a dish1 overlapping one another4 ,,stewed ,,potatoes4 ,pare2 cut into dice2 throw into cold water1 and leave there half an hour4 ,put on to cook in boiling salted water2 stew twenty minutes4 ,drain off most of the water1 and fill up with cold milk4 ,when this boils1 stir in a lump of butter rolled in flour1 with chopped parsley4 ,cook gently five minutes longer4 ,,savory ,,bread ,,pudding4 ,soak two cups of bread-crumbs in a cupful of yesterday's gravy1 diluted with a little of your soup-stock4 ,add a cup of boiling milk1 in which a pinch of soda has been stirred2 beat to a smooth batter2 add half a cupful of minced cold meat1 three eggs1 pepper1 and salt4 ,pour into a buttered bake-dish1 after beating all up light1 and bake in a quick oven4 ,serve in the dish1 and pass a little good gravy1 or drawn butter1 with it4 ,,bean ,,salad4 ,put cold beans left from yesterday into a salad-bowl1 and pour over it such a dressing as you prepared for ,cold ,slaw1 on ,monday1 ,first ,week in ,november4 ,,stewed ,,apples1 ,,cream1 ,,and ,,cake4 ,pare and core juicy pippins4 ,put a cupful of water1 and one of sugar1 into a bake-dish4 ,lay in the pippins2 cover1 and cook slowly until clear and tender4 ,they should be turned once while cooking4 ,set away1 still covered1 in the bake-dish1 to cool1 on ,saturday4 ,on ,monday1 put them into a glass dish1 and send cream and cake to table with them4 ,second ,week4 ,tuesday4 ---- ,mutton and ,oyster ,soup4 ,beefsteak au ,matre d',htel4 ,baked ,sweet ,potatoes4 ,stewed ,onions4 ,mashed ,squash4 ---- ,orange ,pudding4 ---- ,,mutton ,,and ,,oyster ,,soup4 ,crack the bone of your cold mutton1 and chop the refuse bits left from the roast4 ,put on in two quarts of water1 and boil down to one4 ,strain1 cool1 skim1 and add to it a quart of stock4 ,if no liquor is left in the stock-pot for this purpose1 add two quarts of water to the meat1 bones1 etc41 in the bottom1 and boil down to one2 then strain4 ,heat the two quarts of broth to boiling2 add two dozen oysters1 with their liquor2 season with pepper1 salt1 and a little mace4 ,boil one minute4 ,stir in a great spoonful of butter rubbed in flour2 simmer1 and stir two minutes1 and pour out4 ,,beefsteak ,,au ,,ma,,tre ,d',h,,tel4 ,treat as directed on ,tuesday of ,first ,week in ,november2 but1 when laid upon the hot dish1 put over it1 and on both sides1 two or three tablespoonfuls of butter1 in which have been mixed pepper1 salt1 a little ,french mustard1 and the juice of half a lemon1 with a teaspoonful of very finely minced parsley4 ,,baked ,,sweet ,,potatoes4 ,wash1 and bake in a moderate oven until soft4 ,serve in their skins4 ,,stewed ,,onions4 ,top1 tail1 and skin4 ,boil in two waters1 throwing both away4 ,when the onions are tender1 have ready in a saucepan a cup of drawn butter4 ,lay the onions in it2 simmer ten minutes1 and serve in the sauce4 ,,mashed ,,squash4 ,pare1 quarter1 and cook soft in boiling salt water4 ,strain1 press1 and mash in a colander4 ,season with pepper1 salt1 and butter1 and turn into a deep dish4 ,,orange ,,pudding4 #b cups of milk2 #d tablespoonfuls of sugar2 #a heaping cup of prepared flour2 yolks of #d eggs1 and whites of two2 pulp of #b oranges1 chopped very fine2 grated peel of an orange2 #a tablespoonful of melted butter4 ,cream butter and sugar1 and whip in the yolks1 then the yellow pulp and the grated peel of the oranges4 ,beat three minutes2 add the milk1 then flour and whites1 alternately4 ,pour into a buttered mould1 and boil one hour4 ,eat hot1 with jelly sauce4 ,second ,week4 ,wednesday4 ---- ,barley ,cream ,soup4 ,roast ,chine of ,pork4 ,peas ,pudding4 ,mashed ,potatoes4 ,apple ,sauce4 ---- ,apple ,pudding4 ---- ,,barley ,,cream ,,soup4 #b lbs4 of veal--cut from the knuckle2 #a cupful of barley2 #c quarts of water2 salt and pepper2 chopped parsley4 ,put the meat1 cut into strips1 into a pot with the water and barley1 and cook slowly four hours4 ,pick out the meat1 having strained off the liquor into a bowl2 then rub the barley through a soup-sieve4 ,season with pepper1 salt1 and parsley2 boil up once1 and serve4 ,it should be of a creamy consistency4 ,,roast ,,chine ,,of ,,pork4 ,boil half an hour in hot salted water4 ,take out and lay upon a dish to cool somewhat4 7,put the pot liquor into the stock-pot47 ,rub the warm chine all over with a little pepper and powdered sage2 then1 with beaten egg2 strew with bread-crumbs1 and set in a good oven until tender4 ,should it brown too fast1 cover it4 ,pass apple sauce with it4 ,,peas ,,pudding4 #d cups of split peas2 #a tablespoonful of butter2 #c eggs2 pepper and salt2 #a small onion4 ,soak the peas all night4 ,in the morning put them and the onion into a farina-kettle with just enough water to cover them4 ,boil two hours1 or until soft4 ,drain1 and pulp through a colander4 ,beat in butter1 pepper1 salt1 and eggs1 and boil in a buttered mould or floured cloth one hour4 ,turn out1 and cut in slices on the table4 ,,mashed ,,potatoes4 ,prepare as usual4 ,,apple ,,sauce4 ,pare1 slice1 and stew juicy apples with just enough water to keep them from burning4 ,mash when soft and broken to pieces1 and beat smooth with a good lump of butter and plenty of sugar4 ,serve cold4 ,,apple ,,pudding4 #b cupfuls of fine crumbs2 #b cupfuls of chopped apples2 #a cupful of sugar2 #a teaspoonful mixed cinnamon and mace2 half as much grated lemon-peel2 juice of a lemon2 #a tablespoonful of brandy2 lb4 raisins1 seeded and chopped2 #d eggs2 #a cup of milk2 pinch of soda in the milk4 ,scald the milk2 pour upon the crumbs1 and beat light4 ,add beaten yolks1 sugar1 fruit1 and spice--at last1 the whites4 ,bake in a buttered dish1 covered1 half an hour2 then uncover and drain4 ,eat hot with sweet sauce4 ,it is very good4 ,second ,week4 ,thursday4 ---- ,game ,soup4 ,fricassee of ,grouse4 ,buttered ,parsnips4 ,potatoes with ,vermicelli4 ,stewed ,tomatoes4 ---- ,quaking ,custard4 ---- ,,game ,,soup4 #b grouse or partridges1 or1 if you have neither1 use a pair of rabbits2 lb4 of lean ham2 #b medium-sized onions2 #a lb4 of lean beef2 fried bread2 butter for frying2 pepper1 salt1 and #b stalks of white celery cut into inch lengths2 #c quarts of water4 ,joint your game neatly2 cut the ham and onions into small pieces1 and fry all in butter to a light brown4 ,put into a soup-pot with the beef1 cut into strips1 and a little pepper4 ,pour on the water2 heat slowly1 and stew gently two hours4 ,take out the pieces of bird1 and cover in a bowl2 cook the soup an hour longer2 strain2 cool2 drop in the celery1 and simmer ten minutes4 ,pour upon fried bread in the tureen4 ,,fricassee ,,of ,,grouse4 ,make a cup of drawn butter by heating a cup of strained broth from your boiling soup in a saucepan2 stirring into it two tablespoonfuls of butter cut up in a teaspoonful of flour2 season well1 and put in the pieces of grouse1 or rabbit4 ,simmer until very hot2 take out the meat and arrange upon buttered toast in a dish4 ,add to the gravy a couple of beaten yolks2 heat one minute1 and pour over the birds4 ,,potatoes ,,with ,,vermicelli4 ,mash and whip the potatoes light with butter and milk4 ,season with salt1 and mound smoothly within a stone-china dish1 or a bake-dish that has a silver stand for the table4 ,wash over with white of egg1 and strew with vermicelli that has been broken small1 boiled a few minutes in hot water1 then spread out to drain upon a sieve4 ,brown in a quick oven4 ,,buttered ,,parsnips4 ,boil tender1 and scrape4 ,slice a quarter of an inch thick1 lengthwise4 ,put into a saucepan with a great spoonful of melted butter1 pepper and salt1 and a little chopped parsley4 ,shake over the fire until it boils4 ,lay the parsnips upon a dish1 and pour the sauce over them4 ,,stewed ,,tomatoes4 ,empty a can of tomatoes into a saucepan4 ,stew twenty-five minutes2 season with pepper1 salt1 sugar1 and stir in a lump of butter rolled in flour4 ,simmer ten minutes1 and serve4 ,,quaking ,,custard4 #c cups of milk2 yolks of #c eggs1 using the whites for the mringue2 package ,cooper's gelatine2 #f tablespoonfuls of sugar2 juice of #a lemon for mringue2 flavoring extract for custard4 ,soak the gelatine two hours in a cup of the milk4 ,heat the rest of the milk2 add that in which the gelatine is1 and stir over the fire until the gelatine is melted4 ,take from the fire and pour upon the beaten yolks and sugar4 ,heat slowly1 and stir until it thickens well4 ,cool1 stirring every quarter of an hour4 ,when cold1 flavor and pour into a wet mould4 ,set in ice1 or in a cold place4 ,when it is firm1 turn out and surround with a mringue made by whipping the whites stiff with a little powdered sugar1 and the lemon-juice4 ,second ,week4 ,friday4 ---- ,turnip ,soup4 ,boiled ,cod4 ,mashed ,potatoes4 ,fricasseed ,eggs4 ,canned ,succotash4 ---- ,chocolate ,tartlets4 ,tea and ,albert ,biscuits4 ---- ,,turnip ,,soup4 #ab turnips2 #c tablespoonfuls of butter2 #a onion2 #b stalks of celery2 bunch of herbs2 #b cups of milk2 pepper and salt2 #b quarts of water2 #a tablespoonful--even--of flour4 ,pare and lay the turnips in cold water half an hour4 ,slice into the soup-pot1 with the onion and celery2 also the chopped herbs4 ,pour on two quarts of cold water1 and boil until the vegetables are broken to pieces4 ,rub1 with their liquor1 through a sieve4 ,season1 and return to the fire4 ,when it boils1 stir in the butter cut up in the flour2 cook five minutes2 pour into the tureen1 and add the boiling milk4 ,,boiled ,,cod4 ,sew the fish up in a piece of mosquito-netting4 ,put on in plenty of boiling water1 a little salt1 allowing about twelve minutes per pound4 ,unwrap2 lay upon a hot dish1 and pour over it--serving some in a boat--a cupful of drawn butter made from the fish pot-liquor1 and containing1 besides butter and flour1 the pounded yolks of two boiled eggs1 and a tablespoonful of chopped green pickle4 ,,mashed ,,potatoes4 ,mash1 and pass with the fish4 ,,fricasseed ,,eggs4 #g or #h hard-boiled eggs1 laid in cold water so soon as they are done2 a cup of gravy left from yesterday's soup2 a little cold chopped meat2 melted butter1 pepper1 salt1 and ,french mustard2 three tablespoonfuls of cream4 ,cut the cold eggs1 crosswise2 take out the yolks2 slice a bit from the bottom of each white 8cup0 thus made1 and stand them closely together in a flat dish4 ,rub the yolks to a paste with the butter2 mix with the chopped meat and seasoning1 and make into round balls1 with which fill your 8cups40 ,heat1 and add the cream to the gravy1 and pour over the eggs4 ,set in the oven three minutes to heat2 stick a bit of parsley in the top of each ball1 and send to table4 ,,canned ,,succotash4 ,turn out a can of succotash into a saucepan2 barely cover with hot water1 and cook half an hour4 ,pour off the water2 put on1 instead1 a cup of cold milk4 ,bring to a boil2 pepper1 salt1 and put in a lump of butter1 rolled in flour4 ,simmer five minutes4 ,,chocolate ,,tartlets4 #d eggs2 cake ,baker's chocolate1 grated2 #a tablespoonful corn-starch1 dissolved in milk2 #c tablespoonfuls of milk2 #d tablespoonfuls of white sugar2 #b tablespoonfuls of vanilla2 teaspoonful cinnamon1 and a little salt2 #a heaping teaspoonful of melted butter4 ,rub the chocolate smooth in the milk2 heat over the fire1 and add the corn-starch wet in more milk4 ,stir until thickened1 and pour out4 ,when cold1 beat in the yolks and sugar1 with the flavoring4 ,bake in open shells lining pat-pans4 ,cover with a mringue made of the whites and a little powdered sugar1 when they are nearly done1 and let them color slightly4 ,eat cold4 ,second ,week4 ,saturday4 ---- ,winter ,pea ,soup4 ,ham and ,eggs4 ,macaroni with ,cod4 ,fried ,beans4 ,cold ,slaw1 with ,cream ,dressing4 ---- ,squash ,pie4 ---- ,,winter ,,pea ,,soup4 #c lbs4 of beef1 cut into strips2 #a lb4 of lean ham2 #b lbs4 of cracked bones2 #e quarts of water2 #a turnip1 sliced2 #b onions1 chopped2 pepper2 salt2 #c stalks of celery2 #a pint of split peas4 ,soak the peas all night4 ,in the morning1 put them on in a farina-kettle covered with a quart of warm water1 and cook soft4 ,put into a soup-kettle the beef1 ham1 and vegetables1 with five quarts of water1 and cook slowly four hours1 filling up with hot water should the water sink below four quarts4 ,strain off the liquor2 pick out meat and bones from the colander2 put into the stock-jar1 and season well4 ,pour over them all but three pints of the soup1 and set away4 ,pulp the vegetables through the colander into to-day's broth2 season1 and add the peas1 also rubbed through a colander4 ,cook slowly1 stirring often1 half an hour1 and pour upon dice of fried bread into the tureen4 ,,ham ,,and ,,eggs4 ,boil slices of ham fifteen minutes1 and let them get cold4 ,trim and cut into pieces of uniform size2 put a small piece of butter in a frying-pan1 and cook the ham1 not too quickly1 turning when the under side is done4 ,strain the fat when the ham has been taken out and put upon a hot-water dish2 return to the fire1 and fry the eggs4 ,cut off the ragged edges and lay one upon each slice of ham4 ,,macaroni ,,with ,,cod4 ,break a quarter of a pound of macaroni into short pieces2 boil twenty minutes in hot salted water2 drain2 stir in a tablespoonful of butter and three tablespoonfuls of grated cheese2 mix up with one-third as much chopped cod as you have macaroni1 and put into a buttered bake-dish4 ,wet with a little milk2 scatter bread-crumbs on the top1 and bake1 covered1 half an hour1 then brown4 ,,fried ,,beans4 ,boil as directed on ,sunday of this week2 put a little dripping in a frying-pan with a little powdered1 or chopped parsley2 heat1 put in the beans1 and stir until they are a pale yellow2 pepper and salt1 and serve hot4 ,,cold ,,slaw1 ,,with ,,cream ,,dressing4 #a small head of white cabbage1 chopped fine2 #a cup scalding milk2 rather less than a cup of vinegar2 #a tablespoonful of butter2 #b beaten eggs2 #a tablespoonful of white sugar2 #a teaspoonful essence of celery2 pepper and salt to taste4 ,heat milk and vinegar in separate vessels4 ,put butter1 sugar1 and seasoning into the hot vinegar4 ,boil up once1 and put in the cabbage4 ,heat to scalding and take off4 ,add the beaten eggs to the hot milk2 cook until they begin to thicken4 ,put the hot cabbage into a bowl2 pour the custard over it2 toss and stir with a silver fork2 cover to keep in the strength of the vinegar1 and cool suddenly4 ,,squash ,,pie4 #a pint of stewed and strained squash2 #a pint of milk2 cup of sugar2 #c eggs1 beaten light2 teaspoonful of ginger1 and same of mace and cinnamon mixed4 ,beat all well together1 and bake in open shells of paste ,third ,week4 ,sunday4 ---- ,potage au ,riz4 ,roast ,turkey4 ,cranberry ,sauce4 ,mashed ,potatoes1 ,browned4 ,sweet ,potatoes4 ---- ,queen's ,pudding4 ---- ,,potage ,,au ,,riz4 ,take the fat from the top of the soup-stock4 ,pour off and strain what is needed for to-day4 ,heat and skim2 add half a cup of rice which has been cooked soft in a little milk--also the milk which has not been soaked up2 put in what seasoning is needed2 simmer fifteen minutes1 and serve4 ,,roast ,,turkey4 ,clean1 and wash out the crop and body of the turkey with soda and water1 rinsing it out afterwards4 ,stuff with a force-meat made of crumbs1 a little cooked sausage1 pepper1 salt1 and a little butter4 ,truss the turkey neatly4 7,salt the giblets1 and set by for to-morrow's soup47 ,lay it in the dripping-pan2 pour boiling water over it1 and roast about ten minutes to the pound1 after the cooking actually commences4 ,cook slowly at first1 or it will be dry without and raw within4 ,baste often and freely4 ,ten minutes before taking it up1 dredge with flour1 and baste with butter4 ,pour off the fat from the top of the gravy1 thicken with browned flour1 and season2 boil once and serve in a boat4 ,,cranberry ,,sauce4 ,put a quart of clean cranberries into a saucepan1 with a cupful of cold water4 ,stew slowly1 stirring often1 for an hour and a half4 ,take from the fire1 and sweeten abundantly with sugar2 rub through a fine colander and set to form in a wet mould4 ,do this on ,saturday4 ,,mashed ,,potatoes--,,browned4 ,whip light with milk1 butter1 and salt2 pile upon a greased pie-dish1 and brown in a good oven4 ,slip to a hot dish by the aid of your cake-turner4 ,,sweet ,,potatoes4 ,boil until tender2 strip off the skins2 lay in an oven to dry for some minutes and serve4 ,,queen',s ,,pudding4 #b cups of milk2 #d eggs2 package of gelatine2 cup of sugar2 vanilla or other essence2 #a sponge-cake2 #b glasses of wine2 raspberry or other jelly4 ,soak the gelatine in the milk for one hour4 ,put into a farina-kettle and heat to boiling1 stirring until the gelatine is dissolved4 ,pour upon the beaten eggs and sugar2 return to the fire and cook one minute4 ,pour half1 when cold1 into a wet mould4 ,after half an hour1 cover this with slices of sponge cake with jelly spread between them4 ,wet these well with wine4 ,add the rest of the custard1 and set the mould upon ice1 or in a cold place4 ,make this pudding on ,saturday4 ,third ,week4 ,monday4 ---- ,giblet ,soup4 ,turkey ,scallop4 ,boiled ,rice4 ,stewed ,tomatoes4 ,baked ,potatoes4 ---- ,apple ,mringue ,pie4 ---- ,,giblet ,,soup4 ,boil the turkey-giblets in a quart of water4 ,take them out2 add the water to the entire contents of your stock-pot1 and simmer at the back of the range for one hour1 adding water if it should boil down4 ,strain and season4 ,have ready the giblets--the gizzard chopped fine1 the liver pounded with half a cupful of turkey-stuffing4 ,cook all together fifteen minutes1 and pour out4 ,,turkey ,,scallop4 ,cut the meat from your cold turkey4 ,break the bones1 cover them with two quarts of cold water2 boil one hour1 season and put into a bowl4 ,chop the meat and season with pepper and salt4 ,put a layer of buttered crumbs in the bottom of a bake-dish2 cover with the mince2 moisten with gravy2 more crumbs buttered and wet with milk4 ,having filled the dish in this way1 cover with cracker-crumbs1 seasoned1 wet with oyster-liquor 7or milk7 and beaten light with two eggs4 ,strew butter on top2 bake1 covered1 half an hour2 then brown4 ,,boiled ,,rice4 ,skim the fat from the cooled broth made by boiling your turkey-bones4 ,put into a saucepan with a cup of soaked rice1 and cook until the latter is soft1 shaking the pot from time to time4 ,drain off the liquor1 and put into your stock-pot2 serve the boiled rice in a deep dish1 and pass grated cheese with it4 ,,stewed ,,tomatoes4 ,see ,thursday1 ,second ,week in ,november4 ,,baked ,,potatoes4 ,wash1 and bake soft in a moderate oven4 ,wipe1 and serve wrapped in a napkin4 ,,apple ,m,,ringue ,,pie4 ,beat into some good1 sweet apple-sauce a little melted butter1 and season to taste with nutmeg4 ,fill a shell of pie-paste with this2 bake1 and when done1 spread with a mringue made of the whites of three beaten eggs and a little sugar4 ,shut up in the oven a few minutes1 to 8set40 ,you can keep raw paste in a cold place from ,saturday to ,monday1 and spare yourself the trouble of making it to-day4 ,third ,week4 ,tuesday4 ---- ,veal and ,oyster ,soup4 ,beefsteak ,pie4 ,ladies' ,cabbage au ,matre d',htel4 ,pure of ,potatoes4 ,canned ,french ,beans4 ---- ,flour ,hasty ,pudding4 ---- ,,veal ,,and ,,oyster ,,soup4 ,knuckle of veal--meat sliced and bones cracked2 #a qt4 of oysters2 #a cup of milk2 #b teaspoonfuls of flour2 #a tablespoonful of butter cut up in the flour2 #b stalks of celery2 pepper and salt2 #f quarts of water4 ,put meat1 bones1 celery1 and water over the fire and cook slowly four hours4 ,strain2 put meat and bones1 highly seasoned1 into your stock-jar with all the soup except two quarts1 and set away4 ,cool and take the fat from that kept out for to-day2 return to the fire with seasoning4 ,when it boils1 add the oysters4 ,cook five minutes2 pour out and add the boiling milk thickened with the floured butter4 ,,beefsteak ,,pie4 #c lbs4 of steak2 #a chopped onion2 #a tablespoonful of mushroom catsup2 a little water2 #a tablespoonful of butter cut up into floured bits2 pepper and salt2 some good plain paste4 ,cut the steaks into small squares2 beat each flat1 and leave out bone1 fat1 and gristle4 ,strew a little onion in the bottom of a bake-dish2 put in a layer of meat1 peppered and salted2 scatter bits of floured butter over it2 then more onion4 ,when all are in1 pour in the catsup and a little water--or gravy is better--cover with crust1 and bake nearly two hours4 ,,ladies' ,,cabbage ,,au ,,ma,,tre ,d',h,,tel4 ,boil a cabbage in two waters4 7,salt the second1 and put into your stock-pot47 ,let it get perfectly cold2 chop fine2 mix with two beaten eggs1 a few spoonfuls of your soup-stock1 a great spoonful of butter1 the juice of a lemon1 pepper and salt4 ,pour into a buttered pudding-dish1 bake covered1 forty minutes1 brown1 and serve in the dish4 ,,pur,e ,,of ,,potatoes4 ,whip boiled potatoes light1 and rub through a colander4 ,add milk and butter1 salt to taste1 and when very soft1 pour into a buttered saucepan4 ,stir until hot and stiff2 pour into a deep dish4 ,,canned ,,french ,,beans4 ,clip the beans into short and equal lengths4 ,put into a saucepan1 cover with hot salted water1 and stew half an hour4 ,drain1 stir in a lump of butter1 with pepper and salt1 and dish4 ,,flour ,,hasty ,,pudding4 ,heat to boiling a quart of milk4 ,salt1 and stir in three tablespoonfuls of flour1 rubbed smooth in a little cold milk4 ,boil and stir fifteen minutes1 and add a tablespoonful of butter4 ,cook two minutes2 turn into an uncovered deep dish1 and eat with butter and sugar1 or cream and sugar4 ,sprinkle each saucerful with nutmeg4 ,third ,week4 ,wednesday4 ---- ,cauliflower ,soup4 ,pork ,chops1 with ,tomato ,gravy4 ,beets4 ,potato ,croquettes4 ,apple ,sauce4 ---- ,batter ,pudding4 ---- ,,cauliflower ,,soup4 ,skim your soup-stock4 ,heat and boil it for ten minutes4 ,strain off two quarts1 and return the rest to the stock-jar4 ,parboil a small cauliflower2 clip it into small clusters1 and drop into the soup when you have brought it again to a boil4 ,cook slowly fifteen minutes4 ,stir in a tablespoonful of butter cut up in half as much flour4 ,season to taste2 boil up fairly1 and serve4 ,,pork ,,chops1 ,,with ,,tomato ,,gravy4 ,trim off skin and fat2 rub all over with a mixture of powdered sage and onion4 ,put a small piece of butter into a frying-pan2 put in the chops1 and cook rather slowly1 as they should be well done4 ,lay the chops upon a hot dish2 add a little hot water to the gravy in the pan2 a great spoonful of butter rolled in flour2 pepper1 salt1 and sugar1 and half a cup of juice drained from a can of tomatoes--keeping the tomatoes themselves for a tomato omelette for breakfast4 ,stew five minutes1 and pour over the chops4 ,,beets4 ,wash2 cut off the tops2 boil more than an hour2 scrape4 ,cut into round slices1 and put into a root-dish4 ,pour over them a tablespoonful of butter1 heated with as much vinegar1 and seasoned with pepper and salt4 ,,potato ,,croquettes4 ,mash soft with butter1 salt1 and milk4 ,beat light with two eggs 7for a large dish74 ,heat in a greased saucepan1 stirring all the while1 until quite stiff4 ,let it get cold2 make into croquettes2 roll in raw egg1 then in cracker-crumbs1 and fry to a nice brown in plenty of dripping4 ,drain off the fat1 and serve4 ,,apple ,,sauce4 ,see ,wednesday1 ,second ,week in ,november4 ,,batter ,,pudding4 #a liberal pint of milk2 #d eggs2 #b even cups of flour--prepared2 #a teaspoonful of salt4 ,beat the yolks2 add milk and salt2 then the flour2 lastly1 the whites4 ,bake at once in a buttered dish1 forty-five minutes4 ,eat hot1 with a good sauce4 ,third ,week4 ,thursday4 ---- ,chicken ,cream ,soup4 ,ragot of ,rabbits4 ,parsnip ,fritters4 ,stewed ,celery4 ,glazed ,sweet ,potatoes4 ---- ,orange ,tartlets4 ---- ,,chicken ,,cream ,,soup4 ,boil an old fowl1 with an onion1 in four quarts of cold water1 until there remain but two quarts4 ,take it out1 and let it get cold4 ,cut off the whole of the breast1 and chop very fine4 ,mix with the pounded yolks of two hard-boiled eggs1 and rub through a colander4 ,cool1 skim1 and strain the soup into a soup-pot4 ,season2 add the chicken-and-egg mixture2 simmer ten minutes1 and pour into the tureen4 ,then add a small cup of boiling milk4 ,,rago,t ,,of ,,rabbits4 ,pair of rabbits2 lb4 of fat salt pork2 #a large onion2 #a tablespoonful of butter1 and same of browned flour2 pepper and salt2 lemon1 peeled and sliced thin2 glass of sherry2 cup of gravy4 ,slice the onion2 dredge with flour1 and fry brown in the butter4 ,add half a cupful of gravy1 and1 when well mixed1 turn all into a saucepan4 ,put in the rabbits1 jointed as for fricassee1 the sliced bacon1 and lemon4 ,season2 cover closely1 and stew an hour1 or until the meat is tender4 ,thicken with browned flour2 boil once1 and pour out4 ,,parsnip ,,fritters4 ,scrape and halve the parsnips4 ,boil tender in hot salted water4 ,mash smooth1 picking out the woody bits4 ,add a beaten egg to every four parsnips1 a teaspoonful of flour--pepper and salt at your discretion1 and enough milk to make into a thick batter4 ,drop1 by the spoonful1 into hot lard1 and fry brown4 ,drain in a hot colander1 and dish4 ,,stewed ,,celery4 ,scrape1 and cut into short bits4 ,cook tender in hot salted water4 ,pour this off2 add enough cold milk to cover the celery4 ,heat to a boil2 stir in a good spoonful of butter rolled in flour1 pepper and salt4 ,stew five minutes longer4 ,,glazed ,,sweet ,,potatoes4 ,boil soft1 peel carefully1 and lay in a greased dripping-pan in a good oven4 ,as they begin to crust over1 baste with a little butter1 repeating this several times1 as they brown4 ,when glossy1 and of a golden russet1 dish4 ,,orange ,,tartlets4 #b fine oranges1 juice of both1 and grated peel of one2 cup of sugar2 #b tablespoonfuls of butter2 juice of a lemon2 #a teaspoonful of corn-starch1 wet up with lemon-juice and a little cold water4 ,beat all to a smooth cream1 and bake in small paste shells4 ,third ,week4 ,friday4 ---- ,egg ,soup4 ,panned ,oysters4 ,fowl and ,rice ,croquettes4 ,potatoes l',italienne4 ,canned ,corn ,pudding4 ---- ,boiled ,custards and ,cake4 ---- ,,egg ,,soup4 ,heat all your soup-stock1 adding hot water1 should there not be two quarts4 ,cook gently half an hour2 strain1 pressing all the strength out of the meat2 cool1 skim off the fat2 season2 return to the fire1 and when it boils1 pour upon six beaten raw eggs4 ,put back into the soup-kettle1 and stir until it begins to thicken4 ,it must not boil4 ,put strips of crisp toast into the tureen1 and pour on the soup4 ,,panned ,,oysters4 ,butter a number of small tins with upright sides1 like those of muffin-rings4 ,cut rounds of bread to fit the bottoms2 toast these1 butter well1 and fit each into its place4 ,wet with oyster-liquor2 then lay in as many oysters as the tins will hold2 dust with pepper and salt2 put a bit of butter upon each1 arrange the tins in a large dripping-pan2 cover with another to keep in steam1 and flavor1 and cook eight minutes1 or until the oysters 8ruffle40 ,send up in the tins--8hot and hot40 ,,fowl ,,and ,,rice ,,croquettes4 ,cut the meat from the skeleton of your cold chicken4 ,break up the bones1 and cover with a quart of cold water1 adding skin and gristle4 ,boil down to a pint1 cool1 take off the fat2 return to the fire2 salt1 and put in half a cupful of raw rice4 ,cook in a farina-kettle until the rice is soft and dry2 stir in1 then1 a tablespoonful of butter1 and turn upon a flat dish1 to cool4 ,meanwhile1 put the minced chicken into a saucepan with a little of yesterday's soup2 season1 and stir over the fire until very hot4 ,beat a raw egg into the cold rice2 flour your hands1 and make into oblong flat cakes4 ,put a great spoonful of mince in the hollowed centre of each2 enclose by folding the rice upon it2 roll each in flour2 then in raw egg2 lastly in pounded cracker1 and fry to a fine yellow brown4 ,,potatoes ,l',,italienne4 ,whip the boiled potatoes to a dry meal with a fork2 still using the fork1 beat in butter1 salt1 pepper1 and two tablespoonfuls of cream4 ,pile1 like rock-work1 upon a stone-china dish1 or within a pudding-dish that has a silver stand for the table1 and brown delicately and quickly upon the upper grating of the oven4 ,,canned ,,corn ,,pudding4 ,drain and chop the corn2 add a cupful of milk1 #b tablespoonfuls of melted butter1 and #a of sugar2 pepper1 salt1 and #b beaten eggs4 ,beat all light2 pour in a greased bake-dish2 bake1 covered1 half an hour2 then brown4 ,,boiled ,,custards ,,and ,,cake4 #a quart of milk2 yolks of #e eggs and the whites of #b1 reserving #c for the mringue2 #f tablespoonfuls of sugar2 flavoring extract1 #a teaspoonful to the pint4 ,heat the milk to scalding2 pour gradually1 upon the beaten yolks and two whites1 whipped light with the sugar4 ,return to the custard-kettle1 and stir until it begins to thicken4 ,when cold1 flavor2 pour into glass or china cups2 whip the whites to a froth with a little sugar1 and pile upon the top4 ,lay a preserved berry1 or a bit of bright jelly1 upon the top of each snowy heap4 ,eat with cake4 ,third ,week4 ,saturday4 ---- ,good ,beef ,soup4 ,breaded ,lamb ,chops4 ,fried ,potatoes4 ,scalloped ,tomatoes4 ,baked ,onions4 ---- ,suet ,dumplings4 ---- ,,good ,,beef ,,soup4 #f lbs4 of shin beef1 cut in strips2 #b lbs4 of bones1 cracked2 #d stalks of celery2 #a onion2 #c carrots2 #b turnips2 bunch of sweet herbs2 pepper and salt2 #g quarts of water4 ,put on the meat and bones in the water1 and cook slowly1 skimming often1 for two hours4 ,add the herbs and all the sliced vegetables except one carrot1 and cook two hours more4 ,strain off the liquor2 put bones and meat1 well seasoned1 into your stock-pot2 add the soup 7there should be at least five quarts in all7 except what is needed for to-day1 and put away for future use4 ,pulp the vegetables into to-day's soup2 cool1 take off the fat2 season2 put back over the fire2 add the reserved carrot1 which should have been cut into dice and cooked by itself in a little water2 simmer ten minutes1 and pour out4 ,,breaded ,,lamb ,,chops4 ,trim neatly2 flatten with the side of a hatchet2 pepper and salt2 dip into beaten egg1 then in cracker-dust1 and fry in good dripping1 turning when the lower side is done4 ,drain off the fat1 and lay upon a dish1 overlapping each other1 with a wall of fried potatoes around them4 ,,fried ,,potatoes4 ,pare2 slice thin2 lay in cold water half an hour2 dry between two towels1 and fry to a light brown in nice dripping or salted lard4 ,shake off all the fat in a hot colander1 and pile around the chops4 ,,scalloped ,,tomatoes4 ,drain off most of the liquid from a can of tomatoes into the boiling soup-kettle4 ,put a layer of crumbs in the bottom of a buttered bake-dish2 butter them1 and lay in the tomatoes1 seasoned with pepper1 salt1 and sugar4 ,cover with buttered crumbs1 and bake1 covered1 half an hour--then brown4 ,,baked ,,onions4 ,cook in two waters--the second1 salted and boiling4 ,when tender1 drain2 set closely together in a bake-dish4 ,pepper1 salt1 and butter liberally2 pour over them a little of your soup-stock1 strained through a cloth2 brown in a good oven2 lay in a deep dish1 and pour over them the gravy thickened with browned flour1 and cooked one minute4 ,,suet ,,dumplings4 #b cups fine crumbs soaked in a cup of hot milk2 #a cup powdered suet2 #d beaten eggs2 #a tablespoonful of sugar2 #a teaspoonful cream-tartar mixed with #a tablespoonful of flour2 teaspoonful of soda dissolved in the milk2 a little salt4 ,beat the eggs into the soaked crumbs2 add salt1 suet1 sugar1 lastly1 the flour4 ,beat and knead hard1 make into balls2 put into floured cloths2 leave room to swell2 tie tightly1 and boil one hour4 ,eat hot1 with sauce4 ,fourth ,week4 ,sunday4 ---- ,macaroni ,soup4 ,roast ,goose4 ,apple ,sauce4 ,sweet ,potatoes4 ,canned ,string-,beans4 ,cauliflower4 ---- ,chocolate and ,cocoanut ,blanc-,mange4 ,white ,cake4 ,coffee4 ---- ,,macaroni ,,soup4 ,skim your stock2 pour off and strain two quarts2 heat to a slow boil2 add a tablespoonful of walnut catsup2 skim well1 and drop in half a cupful of fancy macaroni1 which has been cooked ten minutes in a little boiling water4 ,simmer five minutes1 and serve4 ,,roast ,,goose4 ,be wary in the selection of even what the poulterer assures you is a 8green goose10 and should you be 8sold10 as well as the bird1 take the disappointment good-naturedly4 ,wash out and wipe dry the body of the goose2 add to the usual dressing of crumbs1 pepper1 salt1 etc41 a tablespoonful of melted butter2 a tablespoonful of minced onion2 half as much powdered sage1 some bits of fat pork1 and the yolks of two eggs4 ,put into the dripping-pan with two cupfuls of boiling water1 and roast1 if of fair size1 two hours1 basting often and very copiously4 ,when half done1 cover the breast with a stiff paste of flour and water1 removing when you are ready to brown it4 ,take the fat from the gravy2 thicken with browned flour1 add a glass of sherry1 salt1 and pepper2 boil and serve in a boat4 ,,apple ,,sauce4 ,see ,wednesday1 ,second ,week in ,november4 ,,sweet ,,potatoes4 ,cook as directed on ,sunday1 ,third ,week in ,november4 ,,canned ,,string-,,beans4 ,see 8,french ,beans10 ,tuesday1 ,third ,week in ,november4 ,,cauliflower4 ,tie in a net1 and cook about forty-five minutes in boiling1 salted water4 ,drain2 lay in a deep dish1 blossom upward1 and pour on a cupful of rich drawn butter1 with the juice of a lemon stirred in4 ,,chocolate ,,and ,,cocoanut ,,blanc-,,mange4 #a quart of milk2 #c tablespoonfuls of corn-starch--heaping2 #a cup of sugar2 whites of #d eggs2 vanilla flavoring2 #c tablespoonfuls of grated chocolate2 #a grated cocoanut4 ,heat the milk2 rub the corn-starch smooth with a little cold milk2 stir into the hot milk1 first the sugar1 then the corn-starch4 ,when it is a smooth paste1 whip in the frothed whites2 cook one minute1 and pour off half of the mixture into a bowl upon half the grated cocoanut4 ,beat in well4 ,add to that on the fire the chocolate1 rubbed smooth in a little milk1 and stir until the blanc-mange is colored4 ,wet a mould2 when the chocolate-mixture is cold1 pour half into the mould1 and set where it will get cold fast4 ,after half an hour1 or so soon as it will bear the weight1 put the cocoanut in carefully1 and when this is quite firm1 add the rest of the chocolate4 ,next day turn it out upon a dish1 and heap the other half of the cocoanut--newly grated--over it4 ,send around a good boiled custard cold with it4 ,do this on ,saturday4 ,,white ,,cake4 ,please refer to 8,general ,receipts10 ,series ,no4 #a1 of 8,,common ,,sense ,,in ,,the ,,household10 page #ccd4 ,fourth ,week4 ,monday4 ---- ,medley ,soup4 ,rchauff of ,goose4 ,stewed ,salsify4 ,potato ,cones1 ,baked4 ,cranberry ,sauce4 ---- ,apple ,mringue4 ---- ,,medley ,,soup4 ,when you have cut the meat from the carcass of the goose1 break up the bones2 put on with the stuffing in two quarts of water1 and boil down to one4 ,strain2 skim2 add what stock remains in your stock-jar1 and simmer half an hour4 ,the stuffing should thicken the soup sufficiently1 and almost season it4 ,pour out into the tureen4 ,r,,chauff ,,of ,,goose4 ,cut the meat into neat slices1 and lay in a saucepan with minced ham1 and a little onion between the slices4 ,cover with gravy1 and heat slowly until near the boiling-point4 ,take up the meat2 lay upon a dish2 thicken the gravy with browned flour2 add a spoonful of currant jelly2 boil up1 and pour over the meat4 ,,stewed ,,salsify4 ,scrape1 and cut each root in two1 dropping into water as you scrape them4 ,stew in boiling water1 a little salt1 until tender2 pour off the water2 add enough milk to cover the roots2 when it boils1 stir in a piece of butter rolled in flour2 pepper and salt2 simmer five minutes1 and pour out4 ,,potato ,,cones--,,baked4 ,mash or whip boiled potatoes light2 mix with a little very finely minced parsley a little butter1 a great spoonful of cream1 and the yolks of two beaten eggs4 ,make into cone-shaped loaves1 about as large as an egg2 set in a greased baking-pan2 wash over with beaten egg1 and brown in a quick oven4 ,,cranberry ,,sauce4 ,see ,sunday1 ,third ,week in ,november4 ,,apple ,m,,ringue4 ,sweeten and spice some nice apple sauce2 beat in two or three eggs4 ,pour into a pudding-dish1 and bake quickly4 ,when well crusted over1 cover with a mringue made by whipping stiff the whites of three eggs with a little sugar4 ,shut the oven-door1 and tinge slightly4 ,fourth ,week4 ,tuesday4 ---- ,baked ,bean ,soup4 ,veal ,cutlets4 ,fried ,parsnips4 ,sausage and ,cabbage4 ,celery ,salad4 ---- ,macaroni ,pudding4 ---- ,,baked ,,bean ,,soup4 ,on ,monday morning put a quart of beans in soak4 ,by evening1 put them to boil at the back of the range1 and cook until soft4 ,early on ,tuesday morning put them into a pudding-dish with a pound of parboiled streaked pork1 and bake brown4 ,cut the bacon into strips2 put into a soup-pot with the beans1 a sliced onion1 and three stalks of celery4 ,pour on three quarts of cold water1 and boil down to two4 ,rub through a colander2 return to the fire2 season to taste2 add a teaspoonful of flour into which a tablespoonful of butter has been rubbed4 ,simmer ten minutes1 and pour upon dice of fried bread placed in the tureen4 ,,veal ,,cutlets4 ,flatten with side of a hatchet2 pepper1 salt1 dip in raw egg1 then in cracker-dust2 fry in a little butter1 turning as they brown4 ,dish1 and pour over them some drawn butter in which has been cooked a great spoonful of tomato catsup4 ,,fried ,,parsnips4 ,boil tender in a little hot water1 salted4 ,scrape1 cut into long slices2 dredge with flour and fry in hot lard or dripping4 ,drain off the fat1 and serve4 ,,sausage ,,and ,,cabbage4 ,quarter and parboil a fine1 white cabbage1 and put on to boil in hot water with six or eight 8link0 sausages1 having previously pricked these slightly4 ,when the cabbage is tender1 drain and chop1 adding pepper1 salt1 a little butter and vinegar heated together4 ,pile upon a hot dish1 laying the sausages about the cabbage4 ,,celery ,,salad4 ,scrape and cut blanched celery into inch lengths4 ,put into a glass dish1 and pour over it a dressing made by rubbing a teaspoonful of sugar with half as much1 each1 of pepper1 salt1 and made mustard1 with two tablespoonfuls of oil1 and twice the quantity of vinegar1 added gradually4 ,,macaroni ,,pudding4 #a cup macaroni broken into equal lengths2 #a quart of milk2 #d eggs2 lemon2 #b tablespoonfuls of butter2 cup of sugar1 a little mace4 ,simmer the macaroni in half the milk until tender4 ,heat and add the other pint4 ,while hot stir in the butter1 the yolks beaten up with sugar1 the mace1 lemon-juice and peel--finally the whisked whites4 ,bake half an hour in a buttered mould--covered--then brown4 ,fourth ,week4 ,wednesday4 ---- ,venison ,soup4 ,boiled ,leg of ,mutton4 ,mashed ,turnips4 ,stewed ,tomatoes4 ,stuffed ,potatoes4 ---- ,pancakes4 ---- ,,venison ,,soup4 #c lbs4 of venison1 the coarser parts of the meat will do2 #a lb4 lean ham2 #a onion sliced2 #c stalks of celery2 #e quarts of water2 #a can of corn1 drained and chopped1 pepper and salt2 butter and flour4 ,cut up the meat and put on with the onion1 celery1 and water4 ,stew slowly three and a half hours4 ,strain1 pressing hard2 cool1 skim1 and return the soup to the fire with the chopped corn4 ,stew half an hour2 add the seasoning1 a lump of butter rolled in flour1 a half-cup of tomato-juice1 and simmer ten minutes more4 ,if you cannot get venison use mutton for this soup4 ,,boiled ,,leg ,,of ,,mutton4 ,put on in plenty of boiling water1 a little salt4 ,cook fifteen minutes to the pound4 ,when done1 wipe dry and rub all over with butter4 ,make a boat of drawn butter1 using as a base a cup of the strained pot-liquor1 and1 when made1 add a great spoonful of chopped cucumber pickle4 ,of course you will pour the pot-liquor into the stock-jar4 ,,mashed ,,turnips4 ,pare1 quarter1 and cook the turnips tender in boiling salted water4 ,mash in a hot colander2 add butter1 pepper1 and salt1 and serve in a hot dish4 ,,stewed ,,tomatoes4 ,see ,thursday1 ,second ,week in ,november4 ,,stuffed ,,potatoes4 ,bake large potatoes soft1 and cut a round piece from the top of each4 ,scrape out the insides carefully and mash smooth with butter1 cream1 and a little grated cheese4 ,beat soft with milk1 season with pepper and salt1 and heat in a greased saucepan1 stirring all the time4 ,fill the skins with the mixture1 put on the caps and set in the oven for three minutes4 ,serve upon a dish lined with a napkin4 ,,pancakes4 #b cups of prepared flour2 #f eggs2 #a saltspoonful of salt2 milk to make a thin batter4 ,beat the eggs light2 add salt1 two cups of milk1 then1 the whites and flour alternately with milk1 until the batter is of the right consistency4 ,run a teaspoonful of lard over the bottom of a hot frying-pan1 pour in a large ladleful of batter1 and fry quickly4 ,roll the pancake up like a sheet of paper2 lay upon a hot dish2 put in more lard1 and fry another pancake4 ,keep hot over boiling water1 sending half a dozen to the table at a time4 ,eat with sauce4 ,fourth ,week4 ,thursday4 ---- ,mutton and ,rice ,soup4 ,chickens la ,viennoise4 ,hominy ,croquettes4 ,spinach4 ,lima ,beans4 ---- ,bread and ,custard ,pudding4 ---- ,,mutton ,,and ,,rice ,,soup4 ,take all the fat from the liquor in which your mutton was boiled2 put it over the fire with a cup of raw rice1 and cook slowly until the latter is boiled to pieces4 ,strain through the soup-sieve1 add seasoning to taste1 and some finely minced parsley4 ,heat to boiling1 and pour into the tureen4 ,add a cup of hot milk1 in which have been beaten two raw eggs--the milk having cooked for a minute to thicken them4 ,,chickens ,,la ,,viennoise4 ,clean1 wash1 and wipe a pair of chickens4 ,parboil the giblets2 chop them fine1 with a very little onion1 the pounded yolks of two hard-boiled eggs1 and seasoning to your taste4 ,add a handful of crumbs1 and stuff the chickens with this force-meat4 ,boil in plenty of hot water1 slightly salt1 three-quarters of an hour1 having sewed up each in coarse netting4 ,put them into a broad saucepan1 in which have been melted two tablespoonfuls of nice dripping1 and the same of butter4 ,the fowls should have been wiped dry1 and the fat be hot when you put them in4 ,turn twice while you brown them over a quick fire4 ,when russet-colored all over1 dish1 and pour over them a few spoonfuls of butter1 heated with a tablespoonful of tomato catsup4 ,save the liquor in which the fowls were boiled4 ,,hominy ,,croquettes4 #b cups of fine-grained hominy1 boiled1 and cold2 #b beaten eggs2 #b tablespoonfuls melted butter2 #a tablespoonful of sugar2 salt to taste4 ,rub butter and sugar into the hominy until the latter is smooth2 then beat in the eggs4 ,make into rolls with floured hands2 roll in flour1 and fry to a good color4 ,drain well4 ,,spinach4 ,pick off the leaves4 ,boil in hot salted water twenty minutes4 ,drain1 chop fine1 and return to the saucepan1 with a piece of butter1 salt1 sugar1 pepper1 and a pinch of mace4 ,beat in two tablespoonfuls of cream1 and1 when smooth and hot1 turn out4 ,,lima ,,beans4 ,soak the dried beans all night2 then proceed as with 8,kidney ,beans l',anglaise10 on ,sunday1 ,second ,week in ,november4 ,cook enough for a hot dish to-day1 and bean salad to-morrow4 ,,bread ,,and ,,custard ,,pudding4 #a quart of milk2 #b even cups of dried crumbs2 #d eggs2 #e tablespoonfuls of sugar2 cinnamon2 lb4 raisins1 seeded and chopped2 #b tablespoonfuls melted butter4 ,soak the crumbs in a pint of the milk1 and heat to scalding in a custard-kettle4 ,beat to a mush2 put in the butter1 and beat again one minute4 ,butter a pudding-dish2 pour a half-cupful of the mush in the bottom2 sprinkle with cinnamon1 and strew with raisins1 more batter1 spice1 and fruit1 until all are in4 ,heat the other pint of milk2 pour upon the beaten yolks and sugar2 pour this custard1 without boiling1 over the pudding4 ,bake1 covered1 half an hour4 ,uncover1 spread upon the custard--if fully 8set0--a mringue of the whites1 whipped stiff with a little powdered sugar4 ,eat warm--not hot--with cream and sugar1 or butter and sugar4 ,fourth ,week4 ,friday4 ---- ,graham ,soup4 ,fricassee of ,canned ,salmon4 ,chicken ,dumplings4 ,salsify ,saut4 ,macaroni1 with ,bacon4 ,bean ,salad4 ---- ,pumpkin ,pie4 ---- ,,graham ,,soup4 #c onions2 #c carrots2 #c turnips2 cabbage2 #f stalks of celery2 can of tomatoes2 #c tablespoonfuls of butter rolled in flour2 cup of milk 7cream is better72 pepper and salt2 #c quarts of water2 a little sugar2 sweet herbs4 ,chop the vegetables1 and put all over the fire in the water1 excepting the cabbage and tomatoes4 ,parboil the cabbage1 and add at the end of half an hour's boil4 ,half an hour later1 put in the tomatoes and chopped herbs4 ,boil sharply twenty minutes2 add sugar1 pepper1 and salt4 ,rub the soup through a colander4 ,return to the fire2 stir in the floured butter2 simmer five minutes1 turn into the tureen1 and stir in the hot milk or cream4 ,,fricassee ,,of ,,salmon4 #a can fresh salmon2 #b beaten eggs2 #a cup of drawn butter2 #a teaspoonful anchovy sauce2 #b hard-boiled eggs1 chopped fine2 cayenne and salt to taste2 capers1 or minced green pickles4 ,stew the fish--broken into rather coarse bits--in the can-liquor ten minutes4 ,if there is not enough liquor1 cook in a little water4 ,add the drawn butter1 and1 when these are well mixed1 the beaten eggs4 ,stir five minutes2 put in the chopped eggs and pickles4 ,heat one minute1 and pour into a deep dish4 ,,chicken ,,dumplings4 ,meat from your cold fowls1 minced fine2 cup of gravy2 yolks of #c raw eggs2 #a tablespoonful of flour2 pepper and salt2 batter made of #a egg2 cup of milk1 and a little flour2 cracker-crumbs4 ,put chopped meat and seasoning1 with a little of the liquor in which the chickens were boiled1 into a saucepan1 and heat to a gentle boil4 ,stir in the flour wet in a little cold water1 and a minute later the beaten yolks4 ,stir to thickening2 pour out1 and let it get cold and stiff4 ,flour your hands1 and make the paste into flattened balls4 ,roll in cracker-dust1 dip in the batter1 again in the cracker1 and fry in hot lard4 ,drain1 and serve hot4 ,n4,b4--,boil the skeletons and stuffing of the chickens in the rest of the pot-liquor1 and put by1 well seasoned1 in the stock-jar4 ,,salsify ,,saut4 ,see ,thursday1 ,first ,week in ,november4 ,,macaroni ,,with ,,bacon4 ,boil half a pound of macaroni1 broken up small1 in a little weak 8stock10 salted1 twenty minutes4 ,drain2 stir in a quarter of a pound of streaked bacon1 boiled and minced very fine2 put into a buttered bake-dish2 pour on a very little soup-stock2 cover with rolled crackers1 seasoned well2 put bits of butter on top2 bake1 covered1 half an hour--then brown4 ,,bean ,,salad4 ,put the cold ,lima beans into a salad-dish2 and pour on such a dressing as was made for cold slaw on ,monday1 ,first ,week in ,november4 ,,pumpkin ,,pie4 #a quart milk2 #a pint stewed pumpkin1 rubbed through a colander2 #d eggs2 #a teaspoonful mixed cinnamon and mace1 and half as much nutmeg2 #a scant cup of sugar2 a little salt4 ,beat all well together1 and bake in open crust4 ,eat cold4 ,fourth ,week4 ,saturday4 ---- ,ox-head ,soup4 ,pork ,steaks4 ,apple ,sauce4 ,mashed ,turnips4 ,potatoes ,scalloped with ,eggs4 ---- ,apple ,pie and ,cream4 ---- ,,ox-,,head ,,soup4 an ox's head1 well cleaned1 including the fresh tongue2 #f potatoes1 boiled and mashed2 #c turnips2 #c onions2 #d carrots2 #d stalks of celery2 pepper1 salt1 and mace2 bunch of sweet herbs2 #h quarts of water2 the stock already in your jar4 ,put the head1 tongue1 and vegetables 7leaving out the potatoes7 over the fire1 with the water1 early in the day4 ,bring slowly to boiling1 and keep this up five hours4 ,at the end of three hours take out the tongue with enough liquor to cover it1 and let it get cold4 ,when the five hours have passed1 strain off the liquor2 take out bones and meat2 season highly1 and put into your emptied and scalded stock-jar4 ,pulp the vegetables into the soup2 season it1 and pour all not needed for to-day into the stock-pot4 ,add to that kept out the skimmed and strained broth made yesterday from the chicken-bones2 the potatoes1 boiled and rubbed hot through the colander4 ,boil slowly ten minutes1 and pour out4 ,when tongue and the stock in the jar are both cold1 add the one to the other4 ,,pork ,,steaks4 ,cook precisely as you do beefsteak1 only for a much longer time1 and turn oftener4 ,when you have laid them upon a hot dish1 anoint on both sides with butter mixed and heated with pepper1 salt1 powdered sage1 and a little minced onion4 ,cover1 and let them stand for a few minutes before serving4 ,,apple ,,sauce4 ,see ,wednesday1 ,second ,week in ,november4 ,,mashed ,,turnips4 ,see ,wednesday of this week4 ,,potatoes ,,scalloped ,,with ,,eggs4 #b cups of mashed potatoes2 #c tablespoonfuls of milk1 and #b of butter2 yolks of #d hard-boiled eggs2 #a beaten raw egg2 handful fine crumbs2 salt and pepper4 ,beat the hot potatoes smooth with milk1 butter1 and raw egg1 and season well4 ,put a layer in the bottom of a buttered bake-dish2 then one of sliced yolks1 peppered and salted4 ,fill the dish in this order1 having potatoes on top4 ,strew with crumbs2 cover2 bake half an hour1 and brown4 ,,apple ,,pie ,,and ,,cream4 ,pare1 core1 and slice juicy1 well-flavored apples2 line pie-dishes with a good crust2 put in a layer of fruit2 strew well with sugar2 scatter half a dozen whole cloves upon these2 lay on more apples1 and so on1 until the dish is full4 ,cover with crust1 and bake4 ,sift powdered sugar upon the top and eat1 just warm1 with--or without--cream4 ,,december4 ,first ,week4 ,sunday4 ---- ,soup la ,langue4 ,roast ,haunch of ,venison4 ,sweet ,potatoes4 ,moulded ,potatoes4 ,stewed ,celery4 ,currant ,jelly4 ---- ,martha's ,cake4 ,barley ,custard4 ---- ,,soup ,,la ,,langue4 ,take fat from your soup-stock4 ,pour out two quarts into the soup-kettle2 heat slowly and skim carefully4 ,meanwhile1 take out the beef's tongue from the jar2 skin1 and cut up the best parts of it into small dice4 ,there should be a large cupful of these4 ,drop into the soup1 add a tablespoonful of catsup1 and nearly a teaspoonful of ,french mustard4 ,when the soup begins to boil again1 pour it out4 ,return the refuse parts of the tongue to the stock-jar4 ,,roast ,,haunch ,,of ,,venison4 ,wash well in lukewarm water2 then1 rub all over with butter4 ,cover on all sides with a stiff paste of flour and water1 and put down to roast1 pouring a little water into the baking-pan4 ,now and then1 wet the paste to keep it from cracking4 ,roast from three to four hours4 ,half an hour before taking it up1 remove the paste1 and test with a skewer to see if it is done4 ,set down again to roast1 and baste every five minutes1 with claret and melted butter4 ,at the last1 dredge with flour1 baste with butter1 and brown4 ,for gravy1 add to the liquid in the dripping-pan a thickening of browned flour1 a teaspoonful of currant jelly1 a glass of claret1 pepper and salt to taste4 ,boil up1 and serve in a boat4 ,,sweet ,,potatoes4 ,boil in hot water until a fork will enter the largest easily2 peel2 lay in a dripping-pan1 and set in a good oven a few minutes to dry out4 ,,moulded ,,potatoes4 ,mash boiled potatoes with milk1 butter1 and salt--not too soft2 press hard into a greased mould1 and turn out upon a hot dish4 ,,stewed ,,celery4 ,scrape and cut into equal lengths the best stalks of a bunch of celery4 ,cook tender in boiling water1 a little salt2 drain1 pepper and salt1 and when dished pour on a cupful of drawn butter in which has been stirred the juice of half a lemon4 ,,barley ,,custard4 cup of pearl barley2 #a quart of milk2 #e eggs2 #a dessertspoonful of corn-starch wet up in a little cold milk2 nearly a cupful of sugar2 a pinch of salt2 vanilla1 or other flavoring4 ,boil the barley tender in just enough water to cover it1 with a pinch of salt4 ,drain1 and put into a custard-kettle with the milk4 ,heat slowly1 and when it fairly boils1 pour upon the beaten eggs and sugar4 ,return to the fire2 stir until thick2 turn into a bowl1 and1 when cold1 flavor4 ,on ,sunday1 pour into custard-cups1 with1 if you like1 a spoonful of whipped cream upon the top of each4 ,,martha',s ,,cake4 ,please consult 8,,common ,,sense ,,in ,,the ,,household10 ,series ,no4 #a1 ,general ,receipts1 page #cad4 ,first ,week4 ,monday4 ---- ,tapioca ,soup4 ,venison ,pasty4 ,stewed ,tomatoes4 ,kidney ,beans au ,matre d',htel4 ,potato ,cakes4 ---- ,apple ,jelly4 ,fruit1 ,nuts1 and ,raisins4 ---- ,,tapioca ,,soup4 ,pour off as much stock as will suffice for the wants of your family to-day4 ,strain1 and heat it4 ,take off the scum1 and add a generous handful of tapioca1 soaked two hours in a little cold water4 ,simmer until clear4 ,,venison ,,pasty4 ,cut off slices of the least-done part of your roast venison2 divide into neat squares1 season with pepper and salt4 ,make a gravy by cooking bits of skin and refuse pieces of meat in a little water2 boiling the liquid down one-half2 cooling2 taking off the top and seasoning well4 ,cut the best parts of the tongue left from yesterday's soup very small4 ,put a layer of venison into a deep dish2 sprinkle with butter-bits rolled in flour1 and cover with the minced tongue4 ,upon this drop a few bits of currant jelly4 ,fill the dish thus2 pour on the gravy1 and put a thick crust of paste 7kept over from ,saturday's pastry-making7 above all4 ,bake to a pale brown2 wash over with white of egg1 and1 when this hardens1 with butter1 and shut the oven-door to glaze it4 ,,stewed ,,tomatoes4 ,empty a can of tomatoes into a saucepan4 ,cook twenty-five minutes2 season with sugar1 pepper1 salt1 and a tablespoonful of butter rolled in pounded cracker4 ,simmer ten minutes longer4 ,,kidney ,,beans ,,au ,,ma,,tre ,d',h,,tel4 ,soak the beans all night4 ,boil soft in water1 slightly salt4 ,drain1 and put hot into a saucepan with two tablespoonfuls of butter1 a little parsley1 chopped fine1 pepper1 salt1 and a little minced onion4 ,shake over the fire until hissing hot1 add the juice of half a lemon1 and dish4 ,,potato ,,cakes4 ,make the cold mashed potato left from yesterday into flat1 round cakes2 flour abundantly2 lay in a floured baking-pan and set in a hot oven to brown4 ,serve upon a hot flat dish4 ,,apple ,,jelly4 #ab fine pippins2 #b cups of powdered sugar2 juice of #b lemons2 grated peel of one2 package ,coxe's gelatine soaked in #a cup of cold water4 ,pack the apples1 when pared and cored1 into a stoneware or glass jar with a cup of cold water2 put on the top loosely to allow the escape of the steam2 set in a pot of warm water1 heat slowly1 and boil until the apples are very soft4 ,have ready in a bowl the soaked gelatine1 sugar1 lemon-juice and grated peel4 ,strain and squeeze the hot apples over them2 stir until the gelatine is dissolved1 strain again through a flannel bag4 ,wet a mould and pour it in4 ,this can be made on ,saturday and kept in a cold place4 ,,fruit1 ,,nuts1 ,,and ,,raisins4 ,put apples1 pears1 and oranges upon one dish2 nuts and raisins together4 ,first ,week4 ,tuesday4 ---- ,canned ,pea ,soup4 ,beefsteak4 ,graham ,savory ,pudding4 ,baked ,potatoes4 ,cream ,parsnips4 ---- ,susie's ,bread ,pudding4 ---- ,,canned ,,pea ,,soup4 ,as your stock must be running low1 add a quart of boiling water to the contents of the jar1 and boil slowly at the back of the stove for an hour and a half4 ,strain1 cool1 skim1 and add a can of green peas4 ,cook until these are tender2 pulp through a colander into the soup1 season with pepper and salt1 also a lump of white sugar1 stir in a lump of floured butter1 and when it has boiled once more1 pour upon dice of fried bread placed in the tureen4 ,,beefsteak4 ,flatten and broil upon a greased gridiron over a clear fire4 ,turn as it drips4 ,it should be done in ten or twelve minutes4 ,lay upon a hot-water dish2 pepper1 salt1 and butter liberally4 ,cover with another hot dish1 or a heated cover of block-tin4 ,,graham ,,savory ,,pudding4 #b heaping tablespoonfuls of ,irish oatmeal1 soaked two hours in a little cold water2 #b cups of boiling milk2 handful of fine crumbs2 #b tablespoonfuls of butter2 #a tablespoonful minced onion2 #a teaspoonful mixed sweet marjoram and parsley2 #c eggs4 ,pour the hot milk upon the soaked oatmeal1 and stir over the fire for fifteen minutes4 ,add the bread-crumbs1 beat up well2 put in the onion1 herbs1 butter1 pepper1 and salt1 lastly the whipped eggs4 ,when very light1 butter a mould1 pour in the pudding1 set in a pan of boiling water1 and this in a moderate oven4 ,bake one hour1 turn out1 and send around a boat of drawn butter with it4 ,,baked ,,potatoes4 ,bake in a steady oven until soft2 wipe1 and send to table without peeling them4 ,,creamed ,,parsnips4 ,boil tender1 scrape and slice lengthwise4 ,put over the fire with two tablespoonfuls of butter1 pepper1 and salt1 and a little minced parsley4 ,shake until the mixture boils4 ,dish the parsnips1 add to the sauce three tablespoonfuls of cream in which has been stirred a quarterspoonful of flour4 ,boil once1 and pour over the parsnips4 ,,susie',s ,,bread ,,pudding4 #a quart of milk2 #d eggs2 the whites of three1 more for mringue2 #b cups fine dry crumbs2 #a tablespoonful melted butter2 #a cup of sugar2 juice and half the grated peel of #a lemon4 ,beat eggs1 sugar1 and butter light4 ,soak the crumbs in the milk1 and mix well1 beating long and hard4 ,when nearly done spread with a mringue made of the whipped whites of three eggs and a little powdered sugar4 ,eat cold4 ,first ,week4 ,wednesday4 ---- ,a ,plain ,soup4 ,jugged ,rabbits4 ,macaroni with ,cheese4 ,cauliflower4 ,beets4 ---- ,rusk ,fritters4 ---- ,a ,,plain ,,soup4 #e lbs4 shin of beef--meat sliced and bones cracked2 #d turnips2 #d carrots2 #c stalks of celery2 #a large onion stuck with #f cloves2 bunch of herbs2 pepper and salt2 #f quarts of water4 ,put meat1 bones and sliced vegetables on with the water1 and cook slowly four hours4 ,at the end of two hours take out a cupful of the meat1 and spread out to cool4 ,when the four hours are up1 strain the soup1 rubbing the vegetables through a colander2 cool1 skim1 and season2 add the cooled meat cut into dice1 heat to boiling1 and serve4 ,put the meat and bones left in the colander into the stock-jar1 with all of the soup not used to-day4 ,,jugged ,,rabbits4 ,skin1 clean with care1 and joint the rabbits as for fricassee4 ,lay thin slices of fat salt pork in the bottom of a stoneware jar2 lay upon them pieces of rabbits2 strew with minced onion and parsley2 put in more pork and more rabbit1 etc4 ,add a cup of your soup or other gravy4 ,when all are in put on the cover of the jar1 fitting closely1 and set in a pot of warm water4 ,tie a piece of thick paper over the top of the jar to keep in the steam4 ,cook steadily two hours--longer should you find1 upon opening the jar1 that the meat is not tender4 ,when it is done1 dish the meat1 strain the gravy into a saucepan1 and set in cold water to throw up the fat4 ,take this off2 add a little currant jelly1 browned flour1 wet with water1 and a glass of claret4 ,boil one minute and pour over the meat4 ,,macaroni ,,with ,,cheese4 ,break half a pound of macaroni into short pieces1 and cook tender in hot salted water4 ,when nearly done1 stir in a tablespoonful of butter4 ,when tender1 drain2 stir in two great spoonfuls of grated cheese1 salt to taste1 and a little cayenne4 ,stir over the fire until the cheese is melted2 put in a spoonful of butter1 and dish4 ,,cauliflower4 ,boil the cauliflower in plenty of hot salted water4 ,when done1 which should be in about twenty minutes1 drain and dish1 the flower upward4 ,pour over it a cup of drawn butter1 seasoned with pepper1 salt1 and the juice of half a lemon4 ,,beets4 ,boil more than an hour1 scrape and slice round4 ,dish1 and pour upon them a little butter heated with a like quantity of vinegar1 and seasoned with pepper and salt4 ,,rusk ,,fritters4 #ab stale rusks2 #e eggs2 #d tablespoonfuls of white sugar2 #b glasses of sherry4 ,cut all the crust from the rusks and divide each into two or three pieces of equal size4 ,the slices should be an inch thick4 ,pour the wine over them2 let them lie in it five minutes1 then drain upon a sieve4 ,beat eggs and sugar together4 ,lay the soaked rusks in these for a minute1 turning over and over1 so as to coat them well4 ,fry in boiling lard to a golden brown4 ,drain well and sprinkle with powdered sugar mixed with cinnamon1 and serve hot with or without sauce4 ,first ,week4 ,thursday4 ---- ,celery ,soup4 ,boiled ,beef ,tongue with ,sauce ,piquante4 ,baked ,beans4 ,baked ,tomatoes4 ,chopped ,potatoes4 ---- ,lemon ,puddings4 ---- ,,celery ,,soup4 #ab stalks of celery2 #c pints of soup-stock2 #a cup of milk2 pepper and salt2 #a teaspoonful of sugar2 onion2 #a teaspoonful of flour wet up in cold milk4 ,scrape and cut up the celery into inch lengths4 ,cook fifteen minutes in a little hot water2 drain and add three pints of stock with the onion2 stew gently until the celery is very soft4 ,pulp through a colander into the soup2 season and return to the fire4 ,boil up2 put in the sugar and pour into the tureen4 ,add a cup of boiling milk thickened with the flour4 ,,boiled ,,beef',s ,,tongue ,,with ,,sauce ,,piquante4 ,soak the tongue--a corned one--three hours2 wash well and cook in plenty of boiling water1 fifteen minutes per pound4 ,trim off the root2 skin and dish1 pouring over it a cupful of rich drawn butter in which has been stirred a great spoonful of capers1 pickled nasturtium-seed1 or of green pickle chopped4 ,,baked ,,beans4 ,soak a quart of navy or kidney-beans all night4 ,in the morning put on to boil in cold water1 and cook soft4 ,half an hour before taking them up1 put in a piece of streaked salt pork1 three or four inches square4 ,when the beans are soft1 drain2 put into a bake-dish with the pork half browned in the middle4 ,score the rind of the parboiled pork2 cover the dish1 and bake one hour--then brown4 ,,baked ,,tomatoes4 ,drain off most of the juice from a can of tomatoes 7,add to the tongue pot-liquor1 by and by2 boil together ten minutes1 and pour into the stock-jar47 ,put the tomatoes into a pudding-dish2 season with pepper1 salt1 sugar1 and butter2 strew fine crumbs over all2 bake1 covered1 half an hour1 and brown quickly4 ,,chopped ,,potatoes4 ,boil potatoes1 and let them get cold4 ,chop rather coarsely2 put into a saucepan1 with a couple of spoonfuls of butter1 a little pepper and salt1 and shake and stir until very hot4 ,,lemon ,,puddings4 #f butter crackers1 soaked in water1 and crushed to a pulp2 #c lemons2 half the grated peel2 #a cup of molasses2 #a tablespoonful melted butter2 a pinch of salt2 good pie-paste4 ,pare away all the skin of the lemons1 when you have grated off half the yellow peel4 ,chop the pulp very fine1 and remove the seeds4 ,stir this into the crushed crackers with the butter and salt4 ,beat in the molasses gradually1 then the lemon-peel4 ,have ready small pat-pans lined with paste2 fill with the mixture1 and cook4 ,eat cold1 but fresh4 ,first ,week4 ,friday4 ---- ,bread ,soup4 ,lobster ,croquettes4 ,braised ,grouse4 ,salsify ,fritters4 ,sweet ,potatoes4 ---- ,indian ,meal ,puffs4 ---- ,,bread ,,soup4 ,save your crusts for several days for this soup4 ,break about half a pound of them into small pieces1 and lay in an open oven to dry1 while you skim your soup-stock2 add an onion1 and put over the fire to boil4 ,cook gently half an hour2 strain2 return to the kettle1 and when it boils again put in the crusts4 ,cook slowly twenty minutes1 stir1 and beat the bread to a porridge1 add seasoning and a little minced parsley1 and boil one minute4 ,,lobster ,,croquettes4 #a can of preserved lobster2 #b eggs2 #b tablespoonfuls of butter2 cup fine crumbs2 yolks of two hard-boiled eggs--pounded1 then worked into the butter2 juice of half a lemon2 salt1 cayenne pepper1 a pinch of mace1 and one of lemon-peel2 beaten yolks of #b raw eggs4 ,mince the meat2 work in the warmed butter and pounded yolks1 the seasoning1 raw eggs--at last1 the crumbs4 ,make into oblong balls or rolls2 roll in flour1 and fry in sweet lard4 ,drain upon clean paper1 rolling each croquette lightly upon it1 and dish4 ,pass cream crackers and sliced lemon with these excellent croquettes1 and make a separate course of them4 ,,braised ,,grouse4 ,clean thoroughly1 washing out the inside in soda and water1 and then rinsing and wiping4 ,truss1 but do not stuff the birds2 tie them in shape4 ,cover the bottom of a saucepan with slices of fat salt pork2 lay the grouse upon these2 sprinkle minced onion and parsley over them with pepper1 salt1 and a little sugar4 ,cover with more pork1 and pour in a large cupful of soup-stock1 or other broth4 ,if you cannot spare this1 put butter and water1 although it is not so good4 ,cover very closely2 simmer one hour2 turn the birds1 and cook--always covered--until tender4 ,dish the grouse2 strain the gravy2 thicken with browned flour2 boil up1 and pour into a boat4 ,partridges1 wild pigeons1 and tough chickens may be cooked in this way--also ducks4 ,,salsify ,,fritters4 ,wash1 scrape1 and grate the roots1 letting them fall from the grater into a batter made of two eggs1 half a cup of milk1 flour enough for thin batter1 and a little salt and pepper4 ,it should be like raw fritters when mixed4 ,drop1 by the spoonful1 into the hot fat4 ,as fast as they are fried throw into a hot colander1 set over a bowl in the oven4 ,eat hot4 ,,sweet ,,potatoes4 ,see ,sunday of this week4 ,,indian ,,meal ,,pudding4 #d beaten eggs2 #a quart of boiling milk2 #b scant cups white 8corn-flour10 or very fine meal2 cup of wheat flour2 #a scant cup powdered sugar2 #a tablespoonful butter2 a little salt2 #a tablespoonful of cream of tartar1 and half as much soda sifted twice through the flour2 teaspoonful mixed cinnamon and nutmeg4 ,boil the milk2 stir in the meal1 flour1 and salt4 ,boil fifteen minutes1 stirring up well from the bottom4 ,put into a bowl1 and beat hard for three minutes4 ,when cold add beaten eggs and sugar1 with the spice4 ,whip long and thoroughly4 ,bake in greased cups or muffin-tins1 in a steady oven4 ,when done1 turn out1 and eat with butter and powdered sugar4 ,first ,week4 ,saturday4 ---- ,mock ,turtle ,soup4 ,baked ,mutton ,chops4 ,macaroni ,pudding4 ,winter ,squash4 ,cold ,slaw4 ---- ,cracker and ,jam ,pudding4 ---- ,,mock ,,turtle ,,soup4 ,please refer to ,wednesday1 ,third ,week in ,march1 for a long and minute receipt for this soup4 ,make enough for three days4 ,,baked ,,mutton ,,chops4 #c lbs4 of mutton chops2 #e fine potatoes2 #a onion2 #a kidney2 #a pint of oyster-liquor2 pepper1 salt1 and parsley2 #a tablespoonful of butter4 ,lay one-third of the chops--rid of all the fat and skin--in a baking-dish2 cover with potatoes and onions1 sliced very thin2 sprinkle with salt and pepper4 ,put on another layer of chops1 more potatoes and onions1 then the sliced kidney4 ,cover with potatoes2 season2 put in the rest of the chops2 cover with onion and potatoes4 ,pour in the oyster-liquor and melted butter1 with parsley1 pepper1 and salt4 ,cover very closely1 and bake in a moderate oven three hours4 ,turn out upon a heated flat dish4 ,,macaroni ,,pudding4 ,break half a pound of macaroni into short pieces1 and boil twenty minutes in hot1 salted water4 ,drain2 add two tablespoonfuls of grated cheese1 the minced remains of yesterday's game1 or some other cold meat1 a little chopped ham1 and four beaten eggs4 ,mix all well1 wetting with a little soup-stock--adding1 finally1 a cup of milk1 in which has been stirred a pinch of soda4 ,pour into a greased mould1 and boil one hour4 ,turn out1 and serve with a gravy made of cold gravy left from yesterday1 mixed with a little hot stock1 strained1 thickened1 and boiled for one minute4 ,,winter ,,squash4 ,pare1 cut up1 and cook soft in boiling water1 a little salt4 ,drain2 mash smooth1 pressing out all the water2 work in butter1 pepper1 and salt1 and mound in a deep dish4 ,,cold ,,slaw4 ,shred a firm cabbage1 and pour over it a dressing made in these proportions3 ,one teaspoonful of sugar1 half as much salt1 pepper1 and made mustard1 rubbed smooth in two tablespoonfuls of oil1 and then beaten up very gradually with five tablespoonfuls of vinegar1 and a teaspoonful ,colgate's essence of celery4 ,,cracker ,,and ,,jam ,,pudding4 #c eggs2 cup cracker-crumbs2 cup sugar2 i tablespoonful of butter2 #a cup of milk2 lemon--juice and grated peel2 #c tablespoonfuls of jam4 ,heat milk and crumbs together until scalding4 ,turn out to cool1 while you rub butter and sugar to a cream--adding the lemon4 ,stir in the beaten yolks1 the soaked cracker and milk--at last1 the whites4 ,butter a bake-dish2 put the jam at the bottom2 fill up with the mixture1 and bake1 covered1 half an hour2 then brown4 ,eat cold1 with sifted sugar on top4 ,or1 if you like1 you can put a mringue over it before taking from the oven4 ,second ,week4 ,sunday4 ---- 8,that ,soup0 ,again4 ,roast ,turkey1 ,garnished with ,sausages4 ,mashed ,turnips4 ,canned ,corn ,pudding4 ,sweet ,potatoes4 ,cranberry ,sauce4 ---- ,orange ,snow and ,snowdrift ,cake4 ,hot ,coffee4 ---- 8,,that ,,soup0 ,,again4 ,remove every particle of fat from the top of your stock4 ,take out what is needed for to-day1 and heat to boiling--slowly4 ,,roast ,,turkey1 ,,garnished ,,with ,,sausages4 ,wash out the turkey carefully4 ,stuff as usual1 adding a little cooked sausage to the dressing4 7,salt the giblets1 and keep for to-morrow47 ,lay the turkey in the dripping-pan1 pour a great cupful of boiling water over it1 and roast about ten minutes per pound--slowly for the first hour4 ,baste faithfully and often1 dredging with flour1 and basting with butter at the last4 ,dish the turkey1 laying boiled sausages around it4 ,pour the fat from the gravy2 thicken with browned flour2 salt1 and pepper4 ,boil once1 and serve in a boat4 ,,mashed ,,turnips4 ,pare1 quarter1 and cook tender in boiling water1 a little salt4 ,mash and press in a heated colander2 work in butter1 pepper1 and salt2 heap smoothly in a deep dish1 and put 8dabs0 of pepper on top4 ,,canned ,,corn ,,pudding4 ,drain1 and chop the corn fine1 add a tablespoonful of melted butter1 four beaten eggs2 a large cup of milk1 with an even teaspoonful of corn-starch stirred in it1 with salt and pepper to taste4 ,bake1 covered1 in a greased pudding-dish one hour2 then brown quickly4 ,,sweet ,,potatoes4 ,see ,sunday of ,first ,week in ,december4 ,,cranberry ,,sauce4 ,cook a quart of cranberries with a very little water1 slowly1 in a porcelain or tinned saucepan4 ,stir often1 and when they are broken all to pieces1 and thick as marmalade1 take off1 sweeten liberally1 and rub through a colander4 ,wet a mould1 and put them in to form4 ,,orange ,,snow ,,and ,,snowdrift ,,cake4 #d large sweet oranges1 juice of all1 and grated peel of one2 juice and half the grated peel of #a lemon2 #a package of gelatine soaked in #a cup of cold water2 whites of #d eggs1 whipped stiff2 #a large cup of powdered sugar2 #b cups of boiling water4 ,mix the juice and peel of the fruit with the soaked gelatine1 add the sugar1 stir well1 and leave them for one hour4 ,pour on boiling water1 and stir until clear4 ,strain1 and press through a coarse cloth4 ,when cold1 and beginning to congeal1 whip a spoonful at a time into the frothed whites4 ,put into a wet mould4 ,do this of course on ,saturday4 99 99 99 99 99 ,for ,snowdrift ,cake1 please refer to ,,breakfast1 ,,luncheon ,,and ,,tea1 page #cdj4 ,second ,week4 ,monday4 ---- ,brown ,giblet ,soup4 ,minced ,turkey and ,eggs4 ,baked ,tomatoes4 ,stewed ,potatoes4 ,raw ,celery4 ---- ,plain ,rice ,pudding4 ,a 8,comfortable ,cup of ,tea40 ---- ,,brown ,,giblet ,,soup4 ,cut each giblet into three pieces1 and put on to boil in stock made of the remnant of your mock turtle soup1 diluted with water and strained4 ,simmer all together one hour4 ,chop the gizzard fine1 pound the liver4 ,make what is called technically a roux1 by putting two tablespoonfuls of butter into a saucepan1 and when it bubbles1 stirring in a teaspoonful of browned flour1 and continuing to stir until they are well mixed and smooth4 ,add1 spoonful by spoonful1 half a cup of boiling soup1 then the pounded liver2 the gizzard1 juice of half a lemon1 and half a glass of brown sherry4 ,stir all this into the soup1 and boil up once4 ,have in the tureen the yolks of four hard-boiled eggs1 each quartered with a keen knife1 and pour the soup upon them4 ,,minced ,,turkey ,,and ,,eggs4 ,cut all the meat from the skeleton of the turkey4 ,put the bones1 sinews1 skin1 and stuffing into a pot with three quarts of cold water4 ,set at the back of the range and let it simmer down to two quarts4 ,season1 and set away in your stock-pot4 ,divide the meat intended for to-day into inch long pieces1 tearing rather than cutting it4 ,heat the skimmed gravy2 add as much drawn butter2 two beaten eggs2 pepper and salt2 put in the minced turkey2 set back over the fire1 and stir until very hot4 ,cover the bottom of a pudding-dish with fine crumbs2 pour in the mixture2 strew crumbs on top1 and bake to a light brown in a quick oven4 ,serve in the bake-dish4 ,,baked ,,tomatoes4 ,please see ,thursday of last week--the ,first ,week in ,december4 ,add the surplus juice to your turkey-bone 8stock40 ,,stewed ,,potatoes4 ,pare and cut into small squares4 ,lay in cold water half an hour2 cook tender in hot water1 a little salt4 ,when done--or nearly--pour this off1 add a cup of cold milk1 and when this begins to simmer1 a tablespoonful of butter rolled in flour1 pepper1 salt1 and a little minced parsley4 ,boil gently one minute1 and pour into a deep dish4 ,,celery4 ,wash1 scrape1 and cut off the green leaves4 ,arrange the best stalks in a celery-glass4 ,put two or three green pieces into to-morrow's soup-stock while boiling2 and if you have time cut up the rest into short bits1 and put in a jar or wide-mouthed bottle of vinegar to keep for salad-dressing4 ,a ,,plain ,,rice ,,pudding4 #a large cup of rice2 #b quarts of milk2 #h tablespoonfuls of sugar2 #a teaspoonful of salt2 #a great spoonful of butter1 melted2 nutmeg and cinnamon to taste4 ,soak the rice two hours in a pint of the milk4 ,add1 then1 the rest of the milk and the other ingredients4 ,bake1 covered1 two hours2 brown1 and eat cold4 ,second ,week4 ,tuesday4 ---- ,simple ,white ,soup4 ,stewed ,fillet of ,veal4 ,spinach4 ,boiled ,beans4 ,mashed ,potatoes4 ---- ,queen's ,toast4 ---- ,,simple ,,white ,,soup4 ,take the fat from the top of your turkey soup-stock2 strain1 rubbing the dressing through the colander4 ,simmer one hour1 with half a sliced onion and four tablespoonfuls of soaked rice in it1 or until the rice is soft4 ,be careful that it does not scorch4 ,strain through the soup-sieve into the tureen1 add pepper and salt1 if needed--finally a cup of hot milk in which has been stirred and cooked for one minute two beaten eggs4 ,,stewed ,,fillet ,,of ,,veal4 ,lard the fillet on top with strips of fat salt pork2 lay a few slices of corned ham in the bottom of a saucepan2 on these the veal2 cover with sliced ham2 season with pepper1 salt1 and a pinch of mace2 pour in a cup of yesterday's soup1 weakened with water4 ,cover closely and stew two hours1 turning the meat at the end of the first hour2 take up and keep the meat hot over boiling water2 add some browned flour and a tablespoonful of soaked gelatine to the gravy when you have strained it1 boil fast and hard until it is thick1 and of a glassy brown4 ,pour on the veal1 set in the oven1 the larded side upward1 and shut the door for a few minutes to 8glaze0 it4 ,garnish with light and dark green celery-tops4 ,lay the ham about it4 ,,spinach4 ,boil in plenty of hot salted water1 for twenty-five minutes4 ,drain1 chop very fine1 put back in the saucepan with a teaspoonful of sugar1 a little pepper1 salt1 and mace1 and a few spoonfuls of milk or cream4 ,beat and toss until it is like a thick green custard1 and pour out upon slices of fried bread4 ,,boiled ,,beans4 ,soak all night4 ,in the morning1 put on in cold water1 and cook gently until soft4 ,drain1 pepper and salt1 and pour over them1 when dished1 a little good drawn butter4 ,,mashed ,,potatoes4 ,prepare as usual--without browning4 ,,queen',s ,,toast4 ,cut thick slices of stale baker's bread into rounds with a cake-cutter and fry to a nice brown in hot lard4 ,dip each slice into boiling water to remove the grease2 sprinkle with a mixture of powdered sugar and cinnamon1 and pile one upon the other4 ,serve a sauce made of powdered sugar1 dissolved in the strained juice of a lemon and thinned with a glass of wine4 ,put a very little upon each round4 ,butter sauces are too rich for queen's toast4 ,second ,week4 ,wednesday4 ---- ,beef ,gravy ,soup4 ,cannelon of ,veal1 ,oysters1 and ,sweetbreads4 ,potatoes ,sauts4 ,succotash4 ,cranberry ,sauce4 ---- ,impromptu ,plum ,pudding4 ---- ,,beef ,,gravy ,,soup4 #d lbs4 of coarse lean beef2 #c lbs4 of bones2 #b sliced onions2 #b turnips2 #b carrots2 bunch of sweet herbs2 #c stalks of celery2 pepper and salt2 #a tablespoonful corn-starch1 wet up in cold water2 #e quarts of water4 ,cut the beef in small strips and fry to a good brown1 in plenty of dripping4 ,take out the meat and lightly fry the bones4 ,remove these and put with the meat into the soup-pot4 ,now fry in the same fat the sliced onions2 add these1 when brown1 to the meat and bones1 and pour on them the five quarts of water4 ,cook slowly one hour2 take off the scum1 and put in the sliced carrots1 turnips1 the celery and herbs4 ,boil gently four hours4 ,strain2 pick out the meat and bones1 and put1 well-seasoned1 into the stock-jar4 ,pulp the vegetables into the soup2 season2 pour all but two quarts into the stock-jar1 and set aside4 ,cool that left out for to-day1 skim and re-heat2 add the corn-starch1 boil up and serve4 ,,cannelon ,,of ,,veal1 ,,oysters1 ,,and ,,sweetbreads4 ,chop the remains of your stewed fillet2 boil1 blanch1 and cool two sweetbreads1 and mince very fine4 ,chop1 also1 twelve oysters4 ,mix all these together with a cup of fine bread-crumbs2 add plenty of seasoning and two beaten eggs4 ,work to a paste2 flour your hands and make into a roll seven or eight inches long1 and three or four inches in diameter4 ,envelope this in a crust of good pie-paste1 closing the open ends with rounds of paste4 ,lay in a floured baking-pan1 the joined edges downward1 and bake in a steady oven4 ,just before taking it up glaze with butter4 ,,potatoes ,,saut,s4 ,boil and slice while hot4 ,put into a frying-pan with a large spoonful of butter1 pepper1 salt1 and powdered parsley4 ,stir constantly until very hot1 and dish4 ,they must not be at all brown or even dry4 ,serve very hot4 ,,succotash4 ,empty a can of succotash into a saucepan2 cover with boiling water1 a little salt1 and cook half an hour4 ,turn off the water2 pour in a cup of milk1 and when this boils1 stir in a tablespoonful of butter rolled in flour2 season with pepper and salt2 boil once1 and dish4 ,,cranberry ,,sauce4 ,if you have none ready made1 prepare according to receipt given for ,sunday of this week4 ,it is well to make a good supply at a time1 since it keeps well in cold weather4 ,,impromptu ,,plum ,,pudding4 #b cups of made mince-meat--8,atmore's0 is very good2 #a cups prepared flour2 #f beaten eggs4 ,whip the yolks and stir 7with additional sugar1 if needed17 into the mince-meat4 ,beat hard for two or three minutes4 ,put in whisked whites and the flour alternately4 ,butter a large mould2 put in the mixture1 leaving room for the swelling of the pudding1 and boil1 without the intermission of a moment1 for five hours4 ,turn out upon a hot dish2 pour brandy over it1 and light just as it goes into the dining-room4 ,eat with rich sauce4 ,second ,week4 ,thursday4 ---- ,tomato ,soup4 ,glazed ,ham4 ,potato ,puff4 ,chopped ,cabbage1 with ,sauce4 ,celery ,salad4 ---- ,corn-,starch ,cup-,cake4 ,chocolate4 ---- ,,tomato ,,soup4 ,skim the fat from your soup-stock1 and put it1 meat bones and all1 over the fire with a can of tomatoes4 ,simmer one hour and strain1 rubbing the tomatoes through the colander4 ,season to taste2 return to the fire1 and when it boils1 put in a lump of sugar1 and a tablespoonful of butter cut up in half as much flour4 ,boil up once4 ,,glazed ,,ham4 ,put into cold water about ten o'clock on ,wednesday night1 and let it soak until the fire is made next morning4 ,put on then in plenty of cold water1 and cook eighteen or twenty minutes per pound4 ,set out of doors when done1 in a large1 shallow pan1 and cover with the pot-liquor4 ,you should have made1 meanwhile1 the 8glaze10 by boiling down a cup of yesterday's soup1 with an equal quantity of strained pot-liquor1 until the result was a thick brown broth4 ,add a tablespoonful of soaked gelatine1 and set the mixture in boiling water4 ,when the ham is nearly1 or quite cold1 skim carefully2 wash all over with the glaze1 and set in the oven to harden4 ,if not quite thick enough1 apply a second coat when the first is dry4 ,twist frilled paper about the shank4 ,,potato ,,puff4 ,whip hot boiled potatoes light and soft with milk1 butter1 and salt4 ,beat in two whisked eggs1 and heap irregularly within a buttered bake-dish4 ,brown quickly1 and serve in the dish in which it was baked4 ,,chopped ,,cabbage ,,with ,,sauce4 ,quarter a cabbage1 and boil tender in hot salted water4 ,chop when you have drained it2 season with pepper and salt4 ,drain again1 pressing out the water2 put into a hot dish and pour over it a cup of drawn butter1 having for a base some of the strained ham-liquor1 into which have been stirred a tablespoonful of celery vinegar and a little made mustard4 ,send up hot4 ,,celery ,,salad4 ,scrape and cut into short pieces4 ,put into a salad-bowl1 and pour over it a dressing such as was made for cold-slaw on ,saturday1 ,first ,week in ,december4 ,,corn-,,starch ,,cup-,,cake4 #e eggs2 #a cup of butter2 #b cups of sugar2 #a cup sweet milk2 #a cup of corn-starch2 #b cups of prepared flour2 vanilla flavoring4 ,cream butter and sugar2 beat in the yolks1 the milk1 the corn-starch and flour mixed together1 alternately with the whites--lastly1 the vanilla4 ,bake in small loaves1 and eat while fresh4 ,pass hot chocolate with them4 ,second ,week4 ,friday4 ---- ,oyster ,soup4 ,boiled ,chickens4 ,browned ,potatoes4 ,baked ,sweet ,potatoes4 ,scalloped ,squash4 ---- ,baked ,custards4 ---- ,,oyster ,,soup4 #b quarts of oysters2 #a quart of milk2 #b tablespoonfuls of butter2 #a teacupful hot water2 pepper1 salt and a blade of mace4 ,strain all the liquor from the oysters2 add the water1 and heat4 ,when near the boil1 add the seasoning1 then1 the oysters4 ,cook about five minutes from the time they begin to simmer1 until they 8ruffle40 ,stir in the butter1 cook one minute and pour into the tureen4 ,stir in the boiling milk1 and send to table4 ,,boiled ,,chickens4 ,clean and truss the chickens1 but do not stuff them4 ,sew up each in a piece of mosquito-netting1 and boil in plenty of hot salted water4 ,allow about twelve minutes to the pound4 ,undo the netting2 wipe the chickens1 and rub all over with butter4 ,send up in a boat a cup of melted butter in which have been stirred the pounded yolks of two hard boiled eggs1 and some powdered or minced parsley4 ,pour a few spoonfuls over the chickens4 ,,browned ,,potatoes4 ,boil with their skins on4 ,throw off the water2 take each potato in a clean towel1 and hold it while you strip off the skin4 ,lay them1 when peeled1 in a greased baking-pan1 and set this in a hot oven4 ,roast1 with good dripping1 until they are well colored4 ,,baked ,,sweet ,,potatoes4 ,wash1 and bake soft in a moderate oven4 ,serve in their 8jackets40 ,,scalloped ,,squash4 ,pare1 slice1 and mash4 ,stir in1 while it is hot1 a good spoonful of butter1 pepper and salt to taste1 and two beaten eggs4 ,pour into a buttered dish2 strew fine crumbs on the top1 and bake1 covered1 half an hour--then brown slightly4 ,,baked ,,custards4 #a quart of milk2 #d beaten eggs2 #e tablespoonfuls of sugar1 beaten with the eggs2 nutmeg1 and #b teaspoonfuls of flavoring extract4 ,scald the milk2 pour upon the other ingredients2 stir together well2 flavor1 and pour into stone-china cups4 ,set these in a pan of hot water2 grate nutmeg upon each1 and bake until firm4 ,eat cold from the cups4 ,second ,week4 ,saturday4 ---- ,chicken and ,sago ,soup4 ,beefsteak ,pudding4 ,boiled ,onions4 ,mashed ,potatoes4 ,fried ,hominy4 ---- ,sweet ,potato ,pie4 ---- ,,chicken ,,and ,,sago ,,soup4 ,take the top from your chicken pot-liquor2 add the cracked bones of the chickens1 from which you cut the meat for 8breakfast1 luncheon1 or tea20 boil gently one hour4 ,strain1 and season to taste2 add a cup of soaked sago1 and simmer until it is soft and clear4 ,,beefsteak ,,pudding4 #c lbs4 of rump steak2 #c eggs2 #b cups of milk2 #e tablespoonfuls of prepared flour2 pepper and salt2 melted butter2 parsley2 ,french mustard4 ,cut the steaks into pieces rather more than an inch wide and long4 ,beat with a rolling-pin2 pepper and salt1 and dip each in a mixture of melted butter and minced parsley1 with a little ,french mustard4 ,lay in the bottom of a greased bake-dish2 pour over them a batter made of the eggs1 flour1 and milk1 bake an hour and a quarter4 ,serve in the bake-dish4 ,,boiled ,,onions4 ,cook and boil in salted water fifteen minutes2 throw this off1 and cover with milk and water4 ,cook tender2 drain2 pepper and salt1 and pour in a cupful of drawn butter4 ,simmer five minutes1 and turn out4 ,,mashed ,,potatoes4 ,prepare in the usual manner1 taking care not to get them too stiff4 ,,fried ,,hominy4 ,boil hominy--the fine-grained--the day before you want to use it4 ,when perfectly cold and stiff1 remove the skin from the top1 and cut the hominy into neat squares4 ,flour and salt these1 and fry to a nice brown in hot lard or dripping4 ,drain well1 and eat hot4 ,,sweet ,,potato ,,pie4 ,parboil2 skin2 cool1 and slice crosswise firm sweet potatoes4 ,line a pie-dish with a good crust2 put in a layer of sliced potatoes2 sprinkle abundantly with sugar2 scatter in four or five whole cloves1 and cover with more slices4 ,fill the dish thus3 put in a liberal tablespoonful of melted butter2 pour in a little water and a teaspoonful of lemon-juice2 cover with puff-paste1 and bake4 ,eat cold4 ,this is a ,virginia dish1 and very nice4 ,third ,week4 ,sunday4 ---- ,ox-tail ,soup4 ,ducks la ,mode4 ,canned ,green ,peas4 ,mashed ,turnips4 ,scalloped ,cauliflower4 ---- ,sponge ,cake ,souffl ,pudding4 ---- ,,ox-,,tail ,,soup4 #b ox-tails2 #a onion2 #b turnips2 #b carrots2 bunch of sweet herbs2 #f whole cloves2 #b tablespoonfuls of catsup2 #a glass of wine2 pepper and salt2 lb4 of lean ham2 butter2 water4 ,joint the tails1 and slice the vegetables and ham4 ,put two tablespoonfuls of butter into the soup kettle1 with the tails1 ham1 vegetables1 herbs1 and a pint of water4 ,cover closely1 and simmer half an hour after they begin to smoke4 ,add1 then1 six quarts of water1 if the tails are of a fair size1 and simmer four hours1 or until the vegetables are boiled to pieces and the tails very tender4 ,do this on ,saturday2 season the soup1 and turn all into the stock-jar4 ,on ,sunday take off the fat1 and strain the soup1 pulping the vegetables1 and taking out the pieces of tail4 ,put these into the stock-jar1 with all the soup you do not need for to-day2 also the bits of ham4 ,heat the portion left out for to-day2 stir in a good spoonful of browned flour wet in water1 the catsup and wine1 and boil up fairly before serving4 ,,ducks ,,la ,,mode4 ,joint the ducks2 pepper1 salt1 and flour them4 ,fry to a light brown in a little butter4 ,put into a saucepan with a cup of your soup-stock--strained off before pulping the vegetables--a tablespoonful of minced onion1 pepper and salt to taste4 ,cover1 and stew tender2 say about forty minutes from the commencement of the boil4 ,keep hot over boiling water while you strain the gravy2 add a glass of wine1 and thicken with browned flour4 ,boil until thick1 and pour over the ducks4 ,,canned ,,green ,,peas4 ,drain1 cover with boiling water1 and cook tender4 ,pour off the water2 dish1 and stir in a little hot butter1 mixed with pepper1 salt1 and a dust of powdered sugar4 ,toss and mix well1 and serve hot4 ,,mashed ,,turnips4 ,see ,sunday1 ,second ,week in ,december4 ,,scalloped ,,cauliflower4 ,boil twenty minutes--tied up in netting--in hot salted water4 ,cut into small clusters1 rejecting the main stalk altogether4 ,set these closely together in a buttered bake-dish2 pour drawn butter over them1 and sift fine crumbs thickly upon the top4 ,bake in a good oven until browned4 ,,sponge-,,cake ,,souffl ,,pudding4 #ab square 7penny7 stale sponge-cakes2 #e eggs2 #a cup of milk2 #b glasses of sherry2 cup of sugar4 ,lay the cakes in a buttered pudding-dish2 pour the wine over them1 and cover for half an hour4 ,heat the milk2 pour upon the beaten yolks and half the sugar4 ,stir over the fire until quite thick4 ,pour1 gradually1 upon the cakes1 letting it soak in well before adding more4 ,put into the oven1 and1 when very hot1 cover with the whites1 whisked stiff with the rest of the sugar1 and shut the oven-door until the mringue is colored4 ,make on ,saturday1 and eat cold on ,sunday4 ,third ,week4 ,monday4 ---- ,second ,edition ,soup4 ,boiled ,corned ,beef4 ,roast ,potatoes4 ,scalloped ,cabbage4 ,horseradish ,sauce4 ---- ,farina ,pudding4 ---- ,,second ,,edition ,,soup4 ,strain off the soup from the meat in your stock-jar2 heat slowly to a boil2 put in a cupful of the best parts of the meat1 cut neatly from the joints1 and divided into square bits4 ,boil one minute1 and pour out4 ,,boiled ,,corned ,,beef4 ,put a piece of brisket1 weighing six or eight pounds1 in plenty of cold water4 ,set at the back of the range out of everybody's way1 and cook slowly1 allowing eighteen minutes per pound4 ,take up2 wipe carefully2 rub all over with butter1 and dish4 ,serve horseradish sauce with it4 ,pour the pot-liquor into the stock-jar4 ,,roast ,,potatoes4 ,select those of uniform size1 and roast in a moderate oven until soft4 ,wipe1 and wrap in a napkin1 spread upon a flat dish4 ,,scalloped ,,cabbage4 ,when your beef has begun to boil fairly1 put in a firm white cabbage1 from which you have stripped the outer leaves4 ,cook in the boiling pot-liquor until tender4 ,take out1 quarter1 and let it cool rapidly4 ,when quite cold1 chop2 stir in pepper and salt1 and put into a greased bake-dish4 ,pour over it half a cupful of soup-stock2 sift crumbs thickly on the top1 and bake1 covered1 half an hour1 or until very hot throughout2 then brown4 ,,horseradish ,,sauce4 ,stir two tablespoonfuls of grated horseradish and a tablespoonful of vinegar into a cup of drawn butter until it is like white cream4 ,if the horseradish be put up in vinegar1 omit the tablespoonful of that condiment4 ,,farina ,,pudding4 #a quart new milk2 #d tablespoonfuls of farina2 #d eggs2 #e tablespoonfuls of sugar2 nutmeg4 ,soak the farina two hours in a little water4 ,scald the milk2 stir in the farina1 and cook ten minutes1 using the spoon constantly4 ,pour upon the beaten eggs and sugar4 ,beat all together well4 ,put in nutmeg to taste1 and pour into a buttered pudding-dish4 ,bake half an hour1 or until firm and well colored4 ,eat warm--not hot4 ,third ,week4 ,tuesday4 ---- ,split ,pea ,soup4 ,larded ,mutton ,chops4 ,tomato ,sauce4 ,lima ,beans4 ,macaroni la ,crme4 ---- ,apple and ,tapioca ,pudding4 ---- ,,split ,,pea ,,soup4 ,soak a quart of split peas overnight4 ,next day1 put on in the pot-liquor from your corned beef--having removed the fat from the latter4 ,add an onion1 sliced1 and three stalks of celery1 with a few sprigs of parsley1 cut fine4 ,boil gently--adding boiling water should the liquid sink too much--three hours4 ,rub through a colander2 return to the fire2 pepper1 and stir in a cup of milk1 in which has been cooked for one minute a tablespoonful of butter1 cut up in a teaspoonful of flour4 ,pour out at once upon dice of fried bread laid in the tureen4 ,,larded ,,mutton ,,chops4 ,cut off the skin and fat4 ,lard the chops thickly with strips of fat pork4 ,season them with a mixture of pepper1 salt1 and mace4 ,put into a saucepan2 cover with a little of yesterday's soup1 if you have no other gravy1 and a spoonful of tomato catsup4 ,if you have a spoonful or two of green peas left from ,sunday1 put them in1 and a little minced onion4 ,cover1 and cook slowly half an hour4 ,turn the chops1 and cook twenty minutes longer4 ,take out1 and keep warm4 ,strain the gravy2 thicken with browned flour and a tablespoonful of chopped cucumber pickle2 boil two minutes4 ,put in the chops1 and simmer three minutes4 ,arrange the chops upon a hot dish1 and cover with the gravy4 ,,tomato ,,sauce4 ,stew a can of tomatoes twenty minutes4 ,pulp through a colander1 and put back into the saucepan1 with pepper1 salt1 sugar1 and a great spoonful of butter rolled in flour4 ,simmer twenty minutes more1 or until the sauce is of the consistency of boiled custard4 ,,lima ,,beans4 ,soak the dried beans all night4 ,next day1 cook soft1 putting them on in cold water1 and boiling slowly4 ,drain2 season with pepper1 salt1 and butter1 and dish4 ,,macaroni ,,la ,,cr,,me4 ,cook--having broken it into short pieces--half a pound of macaroni ten minutes in boiling water4 ,pour this off1 and add a cupful of milk1 with a little salt4 ,stew tender in this4 ,in another saucepan heat a cup of milk1 thicken with a teaspoonful of flour1 stir in a tablespoonful of butter1 and1 at last1 a beaten egg4 ,drain the macaroni2 dish2 stir through it two heaping tablespoonfuls of grated cheese1 with a little cayenne4 ,pour on the sauce1 and serve4 ,,apple ,,and ,,tapioca ,,pudding4 #a teacupful tapioca2 #f pippins1 pared and cored2 #a quart of water2 #a teaspoonful of salt2 a little grated lemon-peel2 sugar2 cloves4 ,cover the tapioca with three cups of tepid water1 and set in a warm place for five hours1 stirring once in a while4 ,pack the apples in a pudding-dish1 with a pinch of lemon-peel in each4 ,add a cup of warm water2 cover closely1 and cook in a moderate oven1 turning as they cook at the bottom4 ,when soft1 drain off the water1 fill the centre of each apple with sugar1 put a clove in each1 and pour over them the tapioca4 ,cover1 and bake one hour4 ,eat warm1 with hard sauce4 ,third ,week4 ,wednesday4 ---- ,rabbit ,soup4 ,venison ,steaks4 ,oyster ,salad4 ,stewed ,celery4 ,potatoes la ,lyonnaise4 ---- ,cottage ,pudding4 ---- ,,rabbit ,,soup4 #a large rabbit2 #b lbs4 of beef-bones2 #b slices lean corned ham2 #a large onion2 bunch of sweet herbs2 #b tablespoonfuls of tomato sauce2 #c quarts of water2 raw egg2 crumbs4 ,put the rabbit1 jointed1 the cracked bones1 sliced ham and onion1 and chopped herbs on in the water4 ,fit a tight cover upon the pot2 set a weight on top1 and stew four hours4 ,the meat should be in rags4 ,strain1 rubbing the vegetables through the colander4 ,season1 cool1 and take off the fat4 ,put over the fire1 add some tomato sauce left from yesterday1 boil up1 and pour out4 ,chop a little of the soup-meat fine while the soup is cooling2 season2 work in some fine crumbs and a beaten egg4 ,make into balls1 flour well1 and fry in dripping4 ,put these into the tureen before the soup goes in4 ,,venison ,,steaks4 ,trim off the hard skin1 and flatten each steak with the side of a hatchet4 ,butter the gridiron well1 and have the fire clear and hot4 ,turn often1 not to lose a drop of the juice4 ,cook three or four minutes longer than you would beefsteaks4 ,the ,vertical ,broiler is admirably adapted for broiling venison4 ,have ready1 in a hot chafing-dish1 a tablespoonful of butter for each pound of venison1 a pinch of salt1 a little pepper1 a tablespoonful of currant jelly for each pound1 and a glass of wine for every four pounds4 ,this should be warmed by the hot water beneath the dish1 by the time the venison is laid in it4 ,turn the steaks twice in it2 cover2 put fresh boiling water below1 or light the lamp1 and let it stand five minutes before serving4 ,,oyster ,,salad4 #a quart of oysters--cut1 not chopped1 to pieces2 #a bunch of celery1 also cut small2 #b tablespoonfuls best salad oil2 #a teaspoonful of powdered sugar2 teaspoonful of salt1 and the same of pepper and of made mustard2 yolks of #b raw eggs2 #d tablespoonfuls cider vinegar4 ,beat the yolks light1 with sugar1 salt1 pepper1 and mustard4 ,whip in1 gradually1 the oil until the mixture is thick2 add the vinegar--beating still--a little at a time4 ,put the oysters1 drained and cut up1 with the celery1 into a salad-dish2 pour over them the dressing2 stir in well2 garnish with a fringe of delicate celery-tops1 and serve as soon as possible4 ,,stewed ,,celery4 ,scrape1 and cut the stalks into rather short pieces4 ,cook tender in boiling salted water2 drain this off1 and add a cupful of drawn butter1 well seasoned4 ,simmer in this five minutes1 and pour into a deep dish4 ,,potatoes ,,la ,,lyonnaise4 #ab parboiled and cold potatoes2 #a chopped onion2 chopped parsley1 pepper1 and salt2 butter1 or dripping1 for frying4 ,slice1 or chop the potatoes4 ,heat the dripping in a frying-pan4 ,put in the onion1 and fry one minute2 then cook the potatoes1 adding the parsley and seasoning4 ,shake and stir constantly lest the potatoes should stick to the pan1 or brown4 ,they should be done in five minutes4 ,drain off the fat by shaking to and fro in a hot colander--then dish4 ,,cottage ,,pudding4 #a cup of sugar2 #a tablespoonfuls of butter1 creamed with the sugar2 #b eggs2 #a cup of milk2 #c cups of prepared flour2 #a teaspoonful--scant--of salt4 ,rub butter and sugar together2 beat up with the yolks2 add the milk1 the whipped whites--lastly1 the flour4 ,bake in a buttered cake-mould4 ,turn out1 when done1 upon a hot plate4 ,in serving1 cut in slices1 and eat with liquid sauce4 ,third ,week4 ,thursday4 ---- ,vermicelli ,soup4 ,veal ,cutlets la ,milanaise4 ,stewed ,beans4 ,hominy ,pudding4 ,hot ,slaw4 ---- ,pumpkin ,pie4 ---- ,,vermicelli ,,soup4 #d lbs4 knuckle of veal2 #a lb4 lean ham2 #b carrots2 #a onion2 #d stalks of celery2 bunch of herbs2 #a great spoonful of butter2 #f quarts of water2 #d tablespoonfuls of vermicelli1 broken small1 and boiled ten minutes in hot salted water4 ,cut up the veal and ham into small pieces2 slice the vegetables2 put into a soup-pot in which you have melted a great spoonful of butter4 ,set where it will heat slowly2 cover closely1 and leave it for one hour1 stirring now and then4 ,pour in1 then1 the cold water1 and cook gently four hours4 ,drain off the liquid1 pick out meat and bones1 and put into the stock-jar2 pour on all the soup not wanted for to-day's use1 season1 and set away4 ,pulp the vegetables into to-day's soup2 season2 cool1 and remove the fat4 ,put over the fire1 and boil and skim five minutes4 ,add the vermicelli--simmer one minute1 and pour out4 ,,veal ,,cutlets ,,la ,,milanaise4 ,make your butcher cut the cutlets very thin--about half the thickness of those usually sold4 ,flatten with the side of a hatchet2 dip in beaten yolk of egg1 then in cracker-dust1 mixed with pepper and salt4 ,fry to a fine brown in hot dripping4 ,drain off the fat2 lay upon a hot dish1 and put upon the middle of each slice 7they should not be more than four inches long by three wide7 a spoonful of the following sauce3 ,make a half-cup of drawn butter2 stir in the stiffened white of an egg1 with a tablespoonful of chopped parsley1 and the juice of half a lemon4 ,beat light with your egg-whisk2 heat very hot1 and pour out4 ,,stewed ,,beans4 ,soak white beans all night4 ,put them on in the morning in cold water1 and cook soft4 ,drain1 and pour over them some nice gravy--soup-stock1 if you have no other2 add a little finely-minced onion1 and simmer ten minutes4 ,turn out without draining4 ,,hominy ,,pudding4 #a cupful of cold boiled hominy 7the small-grained72 #b cups of milk2 #a heaping teaspoonful of butter-warmed2 #a teaspoonful of sugar2 #c eggs2 a little salt4 ,mix all together in a smooth batter1 and bake in a buttered pudding-dish4 ,eat hot4 ,,hot ,,slaw4 ,boil the cabbage in two waters4 ,drain1 when tender2 chop quickly1 press out all the water1 and put into a deep dish4 ,heat in a saucepan half a cup of vinegar1 one tablespoonful of butter1 one tablespoonful of sugar1 pepper and salt at discretion4 ,when scalding1 add a half teaspoonful of flour wet with water4 ,boil one minute1 and pour upon the cabbage4 ,if you have celery vinegar at hand1 use for this dressing4 ,,pumpkin ,,pie4 ,see ,friday1 ,fourth ,week in ,november4 ,third ,week4 ,friday4 ---- ,corn and ,tomato ,soup4 ,baked ,halibut4 ,stewed ,pigeons4 ,mashed ,potatoes4 ,fried ,salsify4 ---- ,dorchester ,cracker ,plum-,pudding4 ---- ,,corn ,,and ,,tomato ,,soup4 ,take the fat from the top of your stock4 ,drain off the soup1 and add a can of corn1 chopped fine1 and the same of tomatoes1 rubbed through a colander4 ,cook all slowly one hour2 add what seasoning is required1 and pour out4 ,,baked ,,halibut4 ,get a cut of halibut weighing five or six pounds1 and lay for two hours in salt and water4 ,wipe dry1 and score the outer skin4 ,set in the baking-pan2 pour a cupful of boiling water1 in which has been mixed a tablespoonful of butter1 over it1 and bake one hour1 basting often with butter-and-water4 ,when a fork will penetrate it easily1 it is done4 ,lay upon a hot dish2 add a little boiling water to the gravy1 stir in a teaspoonful of anchovy sauce1 the juice of half a lemon1 and a little browned flour1 wet up with cold water4 ,serve in a boat when you have boiled it one minute4 ,,stewed ,,pigeons4 ,clean the pigeons1 tie them in shape1 and cook precisely as you did the grouse on ,friday1 ,first ,week in ,december4 ,,mashed ,,potatoes4 ,serve with the halibut4 ,,fried ,,salsify4 ,scrape1 and boil until tender4 ,drain and cool4 ,mash to a paste1 picking out the fibres4 ,add a very little milk1 a spoonful of butter and a beaten egg and a half for each cupful of mashed salsify4 ,make into flat1 round cakes2 roll in flour1 and fry brown4 ,,dorchester ,,cracker ,,plum-,,pudding4 #b quarts of milk2 #f ,boston crackers1 split and buttered2 #h eggs1 beaten very light2 #b cups of sugar2 nutmeg1 cloves1 and cinnamon to taste2 #a lb4 of raisins1 seeded and cut in two2 #a teaspoonful of salt4 ,heat the milk almost to boiling1 and pour upon the beaten eggs and sugar1 with the seasoning4 ,do not boil it again4 ,butter a pudding-dish2 put a layer of buttered crackers in the bottom1 buttered side up1 and moisten with a few spoonfuls of custard4 ,cover thickly with raisins1 and these with crackers1 buttered side downward4 ,moisten with hot custard1 and repeat the order given1 until crackers and fruit are all in the dish4 ,pour in custard until only the surface of the upper layer is visible1 but not enough to float them4 ,cover1 and leave all night in a cold place4 ,add the rest of the custard in the morning1 at intervals of five or six minutes between the cupfuls4 ,bake1 covered1 two hours in a moderate oven2 then brown4 ,eat hot1 with sauce4 ,third ,week4 ,saturday4 ---- ,sheep's ,head and ,barley ,soup4 ,bacon and ,eggs4 ,cheese ,fondu4 ,canned ,string-,beans4 ,mashed ,turnips4 ---- ,lemon ,tartlets4 ---- ,,sheep',s ,,head ,,and ,,barley ,,soup4 #a sheep's head1 carefully cleaned1 with the skin on2 #d pig's feet1 also cleaned nicely2 #b onions2 #b turnips2 #b carrots2 bunch of sweet herbs2 #a can of tomatoes2 cup of soup-barley1 soaked two hours in a little water2 #g quarts of water2 pepper1 salt1 mace1 and sugar4 ,crack the bones of the head and feet2 wash very well2 put the sliced vegetables and the herbs into a pot with the water1 and cook gently five hours4 ,at the end of three hours add the tomatoes4 ,should the liquid boil down to less than five quarts by the time you are ready to add the tomatoes1 replenish from the tea-kettle4 ,when the five hours are up1 strain off the soup4 ,put bones and meat into the stock-jar1 and add all the clear soup you do not want to-day4 ,season1 and set aside4 ,now pulp the vegetables into the soup left out for ,saturday's dinner1 season1 cool1 and skim off the fat4 ,return to the fire with the barley1 and simmer half an hour4 ,,bacon ,,and ,,eggs4 ,cut one pound of streaked bacon into thin long slices2 put into a frying-pan and cook slowly1 turning often1 until quite crisp4 ,pour off and strain the fat1 and pour two tablespoonfuls of it into a stone-china or block-tin dish4 ,add two larger spoonfuls of good gravy left from yesterday's pigeons1 with as much cream1 in which have been mixed half a teaspoonful of flour and a pinch of soda4 ,set this in a dripping-pan1 with boiling water in the bottom1 but not enough to overflow the dish1 and stir upon the top of the range until quite hot4 ,then break upon it seven or eight1 or more eggs1 and put into a quick oven to 8set40 ,when firm1 send to table with the bacon laid about them4 ,,cheese ,,fondu4 #a cup dry and fine bread-crumbs2 #b scant cups of milk1 with a pinch of soda stirred in2 lb4 dry cheese1 grated2 #c beaten eggs2 #a small tablespoonful of melted butter2 pepper and salt4 ,soak the crumbs in the milk2 beat in eggs1 butter1 seasoning--finally the cheese4 ,butter a pudding-dish2 pour in the mixture1 strew crumbs on the top1 and bake in a rather quick oven to a light brown4 ,serve at once1 as it soon falls4 ,,canned ,,string-,,beans4 ,cut into short lengths2 cover with hot1 salted water1 and cook forty minutes4 ,drain2 dish1 and stir in pepper1 salt1 and butter4 ,,mashed ,,turnips4 ,see ,sunday1 ,second ,week in ,december4 ,,lemon ,,tartlets4 #e eggs2 #e tablespoonfuls of sugar2 #a quart of milk2 cup of prepared flour2 #a lemon1 a large one--juice and grated peel2 a pinch of salt4 ,heat the milk2 stir in the flour wet with a little cold milk1 and heat again1 stirring all the while4 ,pour upon the beaten yolks and sugar2 cook for one minute4 ,take from the fire1 and beat in the lemon-juice and grated rind4 ,have ready1 baked and hot1 some shells of puff-paste lining 8patty-pans40 ,fill with the mixture and cover each with a mringue made of the whipped whites and a little powdered sugar4 ,put into the oven to set1 and lightly color the mringue4 ,eat fresh1 but not hot4 ,fourth ,week4 ,sunday4 ---- ,clear ,sago ,soup4 ,roast ,beef4 ,potato ,balls4 ,fried ,sweet ,potatoes4 ,apple ,sauce4 ,celery4 ---- ,ribbon ,blanc-,mange4 ,coffee and ,cake4 ---- ,,clear ,,sago ,,soup4 ,remove the fat from your soup-jelly4 ,pour off as much as you need for to-day1 without disturbing the sediment4 ,heat1 simmer and skim until the scum ceases to rise2 put in half a cup of ,german sago which has been soaking one hour in a little water4 ,cook gently until clear4 ,,roast ,,beef4 ,lay in a dripping-pan and pour a cup of boiling water over it4 ,roast about ten minutes per pound1 basting frequently and copiously4 ,when done1 dish2 pour the strained gravy into a bowl and set in ice-water to throw up the fat4 ,remove this1 return the gravy to the fire1 pepper1 salt1 and thicken with browned flour4 ,boil once1 and serve in a boat4 ,,potato ,,balls4 ,mash potatoes very light with butter1 milk and salt1 and beat in two raw eggs4 ,put into a buttered saucepan1 and stir until hot and stiff4 ,turn out and let the paste get cold4 ,then make into balls2 roll each in flour2 half an hour before taking up the roast beef1 pour off nearly all the gravy1 and lay the balls about the meat in the dripping-pan4 ,baste them whenever you baste the meat1 and cook to a fine brown4 ,drain off the grease1 and serve as a garnish to the beef1 when dished4 ,,fried ,,sweet ,,potatoes4 ,boil1 peel1 and let them get cold4 ,then slice lengthwise2 pepper1 salt1 flour1 and fry quickly in good dripping4 ,drain well and serve hot4 ,,apple ,,sauce4 ,see ,wednesday1 ,second ,week in ,november4 ,,celery4 ,see ,monday ,second ,week in ,december4 ,,ribbon ,,blanc-,,mange4 #a quart of milk2 #a package ,cooper's gelatine2 cup of sugar2 #a great spoonful of grated chocolate1 wet in a very little cold milk2 beaten yolk of one egg2 #a great spoonful of cranberry juice2 vanilla extract4 ,soak the gelatine one hour in a cup of the milk4 ,heat the rest to scalding2 add sugar and soaked gelatine1 and stir eight minutes over the fire4 ,strain through a muslin bag into four bowls1 putting equal portions in all4 ,color one brown by stirring in the wet chocolate2 another yellow1 by beating in the yolk2 a third1 pink with cranberry juice1 or currant jelly4 ,leave the fourth white4 ,return each portion1 excepting this last1 to the fire in its turn1 and stir until very hot4 ,when all are cold and beginning to congeal1 wet a mould1 and pour in1 first1 half of the white2 next1 half of the pink2 thirdly1 half of the yellow2 fourthly1 half of the brown4 ,upon this brown empty the rest of the white1 and let the pink1 yellow1 and brown follow in course4 ,let each of the eight courses get firm enough to bear the next before adding more4 ,do all this on ,saturday4 ,on ,sunday1 turn out and pass with light cake1 followed by coffee4 ,the vanilla extract is intended for the chocolate only4 ,this is a beautiful dish1 easy and safe4 ,fourth ,week4 ,monday4 ---- ,cream ,soup4 ,larded ,beef4 ,mashed ,potatoes4 ,baked ,tomatoes4 ,french ,mustard4 ---- ,apples1 ,oranges1 and ,nuts4 ,tea and ,crackers4 ---- ,,cream ,,soup4 ,put the contents of your stock-pot over the fire2 add as much boiling water as is needed to make soup for to-day4 ,first1 however1 take out the sheep's tongue1 and lay it aside4 ,simmer the soup for one hour2 strain and season2 return to the fire1 and when it is hot1 add a tablespoonful of butter rolled in flour2 next1 the sheep's tongue1 skinned and cut into dice4 ,boil up2 pour into the tureen1 and stir in a cup of hot milk in which two beaten eggs have been cooked one minute4 ,,larded ,,beef4 ,thrust lardoons of fat salt pork quite through your cold roast1 when you have trimmed off the ragged parts4 ,put into a deep pan2 strew with chopped herbs1 and minced onion1 pepper1 salt1 and four or five whole cloves2 also1 a tablespoonful of chopped green pickle4 ,half cover with broth made from yesterday's skimmed gravy1 and a little soup-stock4 ,cover the pan closely1 set in a moderate oven1 and cook one hour--more1 if the piece be large4 ,turn1 when the time is half gone4 ,dish the meat1 strain1 and thicken the gravy4 ,give it one boil2 pour a little upon the meat1 the rest into a boat4 ,,mashed ,,potatoes4 ,mash1 or whip up light with milk1 butter and salt1 and heap roughly upon a hot dish4 ,,baked ,,tomatoes4 ,see ,thursday of ,first ,week in ,december4 ,save the surplus juice4 ,,apples1 ,,oranges1 ,,and ,,nuts4 ,supply clean plates1 fruit-knives1 and nut-crackers with this course4 ,,tea ,,and ,,crackers4 ,pass1 without further change of plates4 ,fourth ,week4 ,tuesday4 ---- ,baked ,soup4 ,mock ,pigeons4 ,spinach4 ,potato ,puff4 ,stewed ,corn4 ---- ,arrowroot ,pudding1 ,hot4 ---- ,,baked ,,soup4 #c lbs4 of beef1 cut into small squares2 lb4 lean ham1 chopped2 #a lb4 of veal1 cut small2 #b onions2 #b carrots2 #b tablespoonfuls ,german sago2 can of green peas2 pepper and salt2 #f quarts of water4 ,put the chopped ham in the bottom of a broad jar that will go into your oven2 cover with sliced vegetables1 some of the peas and sago1 and this with beef or veal4 ,pack vegetables and meat in alternate layers1 seasoning each with pepper and salt4 ,pour in six quarts of water1 if the jar will hold so much2 fit on a close cover2 spread a paste of flour and water around the edge to keep in the steam2 set in a dripping-pan of hot water1 and leave in a moderate oven six hours1 replenishing the water in the pan1 now and then4 ,dip out as much soup--just as it comes--as you want for to-day1 at the end of this time2 let it cool sufficiently to enable you to take off the fat2 heat in a saucepan just to the boiling point1 and pour into the tureen4 ,add a quart of boiling water and a little salt to the contents of the jar2 cover1 while hot1 and set away in a cold place1 as stock--and excellent stock it will be4 ,,mock ,,pigeons4 #b large cutlets of veal1 cut rather thin1 and beaten flat2 lb4 of fat salt pork2 yolks of two hard-boiled eggs2 #a cup of bread-crumbs2 pepper1 salt1 and #a tablespoonful of chopped onion pickle2 a little sugar2 powdered or minced parsley2 a little oyster-liquor4 ,lay the cutlets upon a dish1 and spread the upper side with a force-meat made of the ingredients above enumerated2 roll each up closely2 bind in shape with soft string1 and lay in a dripping-pan4 ,pour over them two cupfuls of boiling water1 in which have been mixed two tablespoonfuls of butter1 and the surplus tomato-juice saved from yesterday's can of tomatoes4 ,cover with another pan of the same size--inverted--and set in a steady oven4 ,bake a little over an hour--half an hour more1 should the 8pigeons0 be large4 ,take them up when tender1 and brown1 clip1 and withdraw the strings1 and keep hot while you strain1 season1 and thicken the gravy4 ,boil one minute1 and pour into a boat4 ,,spinach4 ,see ,tuesday1 ,second ,week in ,december4 ,,potato ,,puffs4 ,see ,thursday1 ,second ,week in ,december4 ,,stewed ,,corn4 ,empty a can of corn into a saucepan2 cover with boiling salted water1 and stew half an hour4 ,drain off the water1 and cover the corn with a cupful of drawn butter1 well seasoned4 ,simmer1 stirring often1 fifteen minutes1 and pour out4 ,,arrowroot ,,pudding--,,hot4 #c even tablespoonfuls arrowroot2 #a quart fresh milk2 #a tablespoonful of butter2 #d tablespoonfuls of sugar2 #d eggs1 beaten light2 nutmeg and vanilla flavoring4 ,scald the milk2 wet the arrowroot with cold water1 and stir into the hot milk1 until the latter is well thickened4 ,cream the butter and sugar2 beat up very light with the eggs1 and stir into the thickened milk4 ,flavor2 pour into a buttered mould2 set in a pot of boiling water--not deep enough to float it--and boil steadily for one hour4 ,set in cold water one minute1 and turn out upon a hot dish4 ,eat with brandy or wine sauce4 ,it is very nice4 ,fourth ,week4 ,wednesday4 ---- ,sweetbread ,ball ,soup4 ,chicken and ,ham ,pie4 ,rice ,croquettes4 ,stewed ,salsify4 ,creamed ,potatoes4 ---- ,cup ,puddings4 ---- ,,sweetbread ,,ball ,,soup4 ,boil1 blanch1 cool1 and chop very fine two sweetbreads2 mix with them one-third their bulk of fine crumbs1 previously soaked1 and rubbed smooth with a little cream4 ,beat up the yolk of a raw egg1 and work all with pepper and salt to a paste4 ,make into small balls with floured hands1 and set by for half an hour in a cold place4 ,strain off two quarts of soup from your stock-jar1 when you have skimmed it4 ,heat and boil slowly five minutes1 skimming it well4 ,drop in the balls very carefully--not to break them2 simmer ten minutes very gently1 to avoid the same catastrophe1 and pour into the tureen4 ,,chicken ,,and ,,ham ,,pie4 #a chicken2 #a lb4 of lean veal2 lb4 corned ham2 yolks of #c hard-boiled eggs2 #a cup of gravy or stock2 can of mushrooms2 pepper and salt2 good paste for cover4 ,joint the chicken2 cut the veal and ham into dice1 slice the mushrooms and yolks2 place in alternate layers1 seasoned with pepper and salt1 in a large pudding-dish2 pour in the gravy1 and cover with a thick crust of good pastry4 ,ornament the edges1 and make a slit in the middle4 ,bake in a steady oven1 and when almost done1 wash over with beaten egg4 ,,rice ,,croquettes4 #b cups of cold boiled rice2 #b tablespoonfuls of melted butter2 #c beaten eggs2 a little flour2 #b tablespoonfuls of sugar2 a large pinch of grated lemon-peel1 and salt to taste2 raw egg and pounded cracker4 ,beat eggs and sugar together1 and work the butter into the rice4 ,stir all together2 season2 make into croquettes2 roll in egg and cracker-crumbs1 and fry1 a few at a time1 in sweet lard4 ,drain1 by rolling them on soft white paper1 and eat hot4 ,,stewed ,,salsify4 ,scrape1 dropping into cold water as you do it2 cook tender in boiling salted water2 drain this off2 pour on a cupful of drawn butter1 and stew five minutes4 ,serve in a hot1 deep dish4 ,,creamed ,,potatoes4 ,boil1 and1 while hot1 slice the potatoes4 ,make a sauce by heating a cup of milk1 stirring into it a great spoonful of butter1 a scant teaspoonful of corn-starch1 wet in cold water1 a little chopped parsley1 and boiling until thickened4 ,beat in the frothed white of an egg1 and pour upon the potatoes1 which should first have been put into a deep dish and sprinkled with pepper and salt4 ,,cup ,,puddings4 #c eggs2 the weight of the eggs in flour1 prepared2 half their weight in sugar2 one-quarter of their weight in butter2 #b tablespoonfuls of milk2 a little nutmeg4 ,rub butter and sugar together2 add the beaten yolks1 the milk2 at last1 the whisked whites and flour1 alternately4 ,bake in small buttered tins1 or cups4 ,eat warm1 without or with sauce1 according to your preference4 ,fourth ,week4 ,thursday4 ---- ,noodle ,soup4 ,roast ,pig4 ,apple ,sauce4 ,mashed ,potatoes4 ,stewed ,celery4 ---- ,mince ,pie4 ---- ,,noodle ,,soup4 ,empty your stock-jar into the soup-pot1 adding as much boiling water as you may need1 with additional seasoning1 and any bones you may chance to have4 ,simmer one hour1 or more2 strain1 return to the fire1 and boil and skim for five minutes1 before dropping in a generous handful of noodles--dried1 or fresh4 ,simmer twenty minutes4 ,for receipt for noodles1 please consult ,wednesday1 ,first ,week in ,august4 ,,roast ,,pig4 ,see that your butcher has done his part well in cleaning the month-old pig4 ,rinse out with soda and water1 then with fair water1 wiping the pig dry1 inside and out4 ,prepare a dressing of a cupful of crumbs1 half a chopped onion1 two teaspoonfuls powdered sage1 three tablespoonfuls of melted butter1 a saltspoonful of salt1 and as much pepper1 half a grated nutmeg1 and the yolks of two beaten eggs4 ,moisten with half a cup of soup-stock1 and stuff the little fellow into his original size and shape4 ,sew him up1 and place in a kneeling posture in a dripping-pan1 skewering or tying his legs in the proper position4 ,dredge with flour4 ,pour a little hot salted water in the dripping-pan4 ,baste with butter and water three times as the pig warms2 afterward1 with gravy from the dripping-pan4 ,when he begins to smoke all over1 rub every ten minutes with a rag dipped in melted butter4 ,this will keep the skin from cracking4 ,roast in a moderate1 steady oven two hours4 ,put the innocent--still kneeling--upon a large hot dish2 surround with parsley and blanched celery-tops4 ,put a wreath of green about his neck1 and a sprig of celery in his mouth4 ,skim and strain the gravy2 thicken with browned flour2 boil up1 add a glass of wine and the juice of a lemon1 and serve in a boat4 ,in carving1 cut off the head first2 then split down the back2 take off hams and shoulders1 and separate the ribs4 ,,mashed ,,potatoes4 ,prepare and serve as usual4 ,,stewed ,,celery4 ,see ,wednesday1 ,third ,week in ,december4 ,,mince ,,pie4 #b lbs4 lean fresh beef1 boiled1 and1 when cold1 chopped fine2 #a lb4 beef suet1 powdered2 #e lbs4 of apples1 pared1 cored1 and chopped2 #b lbs4 of raisins1 seeded and chopped2 #a lb4 sultana raisins1 washed1 and picked over2 #b lbs4 of currants1 washed1 and carefully picked over2 lb4 of citron1 cut up fine2 #b tablespoonfuls of cinnamon2 #a powdered nutmeg2 #b tablespoonfuls of mace2 #a tablespoonful of cloves1 and the same1 each1 of allspice and fine salt2 #b lbs4 of brown sugar2 #a quart brown sherry2 #a pint best brandy4 ,mix all these thoroughly1 putting in the liquor last4 ,make it1 at least1 twenty-four hours before it is needed4 ,keep in a stone jar1 with a tight cover1 and a piece of bladder tied over the top4 ,when ready to bake your pies1 line greased pie-dishes with good paste1 put in the mince-meat1 and lay strips of pastry1 notched with a jagging-iron in a lattice pattern1 over the top4 ,this mince-meat will keep all winter--if not used up4 ,fourth ,week4 ,friday4 ---- ,lobster ,soup4 ,ragot of ,roast ,pig4 ,pure of ,canned ,peas4 ,sweet ,potatoes4 ,cabbage ,salad4 ---- ,rice ,pudding ,mringue4 ---- ,,lobster ,,soup4 #a can of preserved lobster2 #b anchovies2 #a onion2 #a quart of milk2 bunch of sweet herbs2 grated rind of half a lemon2 pinch of soda1 stirred in the milk2 #c tablespoonfuls of butter rolled in flour2 #a quart of water2 pepper and salt2 #b raw eggs4 ,put sliced onion1 anchovies1 chopped herbs1 lemon-peel and the can-liquor on in the water1 and boil down to a pint4 ,strain1 put in the chopped lobster meat1 with pepper and salt4 ,heat to a boil2 stir in the floured butter2 simmer fifteen minutes and pour into the tureen4 ,add the milk--boiling hot--in which have been cooked for two minutes two beaten eggs4 ,send around sliced lemon and crackers with this soup4 ,,rago,t ,,of ,,roast ,,pig4 ,slices of cold roast pig2 the rest of the can of mushrooms opened on ,wednesday2 #b tablespoonfuls of butter2 #c beaten eggs2 #a cupful of gravy or stock2 juice and grated peel of half a lemon2 chopped parsley1 cayenne1 salt and mace to taste4 ,put gravy and mushrooms into a saucepan2 heat to boiling1 put in the butter rolled in flour2 cut the slices of pig of nearly equal size2 rub over with pepper1 salt1 mace1 and lemon-peel2 put them into the gravy and make very hot1 but do not boil4 ,stir in the beaten eggs and lemon-juice2 simmer three minutes and pour into a dish lined with crustless slices of fried bread4 ,,pur,e ,,of ,,canned ,,peas4 ,boil the peas soft in hot salt water2 drain1 and pulp through a colander into a saucepan4 ,add a great spoonful of butter rolled in flour2 three tablespoonfuls of milk or cream1 a little sugar1 pepper and salt4 ,simmer five minutes--stirring constantly--and pour out4 ,,sweet ,,potatoes4 ,see ,sunday1 ,first ,week in ,december4 ,,cabbage ,,salad4 ,see 8,cold ,slaw10 ,saturday1 ,first ,week in ,december4 ,,rice ,,pudding ,m,,ringue4 #a quart of fresh milk2 #a cup of raw rice2 #b tablespoonfuls of butter2 #a cup of sugar2 #d eggs2 grated peel of lemon2 a little mace and cinnamon4 ,soak the rice in the milk three hours1 then heat in a farina-kettle1 and simmer tender4 ,cream butter and sugar1 add the beaten yolks and one beaten white1 and when the rice has cooled a little1 beat all together with the seasoning4 ,bake about forty minutes in a buttered pudding-dish4 ,when firmly set1 cover with a mringue made of three whisked whites beaten up with a little sugar and lemon-juice4 ,fourth ,week4 ,saturday4 ---- ,transparent ,soup4 ,larded ,rabbits4 ,scalloped ,cauliflower4 ,fried ,parsnips4 ,mashed ,turnips4 ---- ,cabinet ,pudding4 ---- ,,transparent ,,soup4 #d lbs4 of lean1 coarse beef1 cut into strips2 #b slices of lean ham1 also stripped2 #b tablespoonfuls of butter2 #b turnips2 #a carrot2 #b onions2 #b stalks of celery2 pepper and salt to taste2 #a tablespoonful of gelatine1 soaked two hours in a little cold water2 #e quarts of water2 sweet herbs4 ,put the butter into the soup-kettle2 when it heats1 add the meat1 cover close1 and set where it will heat without scorching4 ,in half an hour set directly over the fire and stir until the meat is coated with a brown glaze4 ,put in a pint of lukewarm water1 and when this has boiled down to one-half1 add four quarts and a half of cold water2 skim off the top and boil slowly four hours4 ,cook1 in a separate saucepan1 the sliced carrot1 turnips1 herbs1 celery and the onions2 these last already sliced and fried in dripping4 ,cover with a quart of water1 and boil down to a pint4 ,strain off the clear liquor1 and add to the soup4 ,set aside the vegetables without pulping them4 ,now1 strain off as much of the soup as is needed for to-day1 and let it cool4 ,put the rest1 well seasoned with salt and pepper1 into the stock-jar with the boiled vegetables1 and keep for another day4 ,take all the fat from your cooled soup1 strain through muslin back into the scalded soup-kettle1 season1 boil up and skim2 add the soaked gelatine1 and stir until clear4 ,,larded ,,rabbits4 #b rabbits2 lb4 fat salt pork2 #a cup of soup-stock--diluted with hot water2 bunch of herbs2 onion2 a glass of wine2 pepper and salt1 butter and flour4 ,divide each rabbit into quarters2 lard the upper sides of these with strips of pork4 ,fry until lightly browned4 ,put into a saucepan and nearly cover with broth2 strew with onion1 parsley1 pepper and salt1 and simmer forty-five minutes1 or until tender4 ,dish1 and keep the rabbits hot2 strain the gravy1 add a good lump of butter rolled in browned flour1 and a glass of wine2 boil fairly and pour over the rabbits4 ,,scalloped ,,cauliflower4 ,see ,sunday1 ,third ,week in ,december4 ,,fried ,,parsnips4 ,boil tender2 scrape2 slice lengthwise1 season with pepper and salt1 dredge with flour1 and fry to a golden brown with lard or dripping4 ,drain and serve hot4 ,,mashed ,,turnips4 ,see ,sunday1 ,second ,week in ,december4 ,,cabinet ,,pudding4 lb4 of prepared flour2 lb4 of butter2 #e eggs2 #a lbs4 of sugar2 lb4 of raisins1 seeded and cut into thirds2 lb4 currants1 washed and dried2 cup of milk2 lemon--juice and grated peel4 ,cream butter and sugar2 add the beaten yolks1 the milk1 then the flour and whipped whites1 by turns4 ,last of all1 stir in the fruit1 well dredged4 ,turn into a well-buttered mould and boil steadily nearly three hours4 ,be careful that the water does not bubble over the top of the mould4 ,when done1 dip in cold water for one minute2 turn out1 and eat with hot1 sweet sauce4 ,company ,dinners4 ,,january4 ,,oysters ,,on ,,the ,,half ,,shell4 ,,julienne ,,soup4 ,,halibut ,,la ,,royale4 ,,roast ,,turkey1 ,,cranberry ,,sauce4 ,,potatoes ,,la ,,duchesse4 ,,celery4 ,,jugged ,,rabbit4 ,,roast ,,beef4 ,,french ,,beans ,,saut,s4 ,,salad4 ,,crackers ,,and ,,cheese4 ,,mince ,,pie4 ,,vanilla ,,cream4 ,,fruit4 ,,coffee4 ,,february4 ,,oysters ,,on ,,the ,,half ,,shell4 ,,clear ,,vermicelli ,,soup4 ,,boiled ,,cod1 ,,sauce ,,hollandaise4 ,,stewed ,,pigeons4 ,,potatoes ,,au ,,naturel4 ,,green ,,peas4 ,,roast ,,duck4 ,,filet ,,de ,b,,uf4 ,,celery1 ,,stewed4 ,,salad4 ,,cheese ,,and ,,wafers4 ,,cabinet ,,pudding4 ,,tutti ,,frutti ,,cream4 ,,fruit4 ,,coffee4 ,,march4 ,,roman ,,punch4 ,,mock ,,turtle ,,soup4 ,,oyster ,,pie4 ,,smothered ,,chicken4 ,,green ,,peas4 ,,celery4 ,,venison ,,steaks4 ,,beef ,,la ,,mode ,,de ,,rome4 ,,lettuce ,,salad4 ,,baked ,,tomatoes4 ,,crackers ,,and ,,cheese4 ,,sliced ,,apple ,,pie4 ,,turret ,,cream4 ,,fruit4 ,,caf ,,noir4 ,,april4 ,,oysters ,,on ,,the ,,half ,,shell4 ,,ox-,,head ,,soup4 ,,baked ,,shad4 ,,pat ,,of ,,sweetbreads4 ,,spinach ,,and ,,eggs4 ,,whole ,,bermuda ,,potatoes4 ,,snipe ,,on ,,toast4 ,,celery4 ,,boiled ,,leg ,,of ,,mutton1 ,,caper ,,sauce4 ,,salad4 ,,scalloped ,,cauliflower4 ,,bird',s ,,nest ,,pudding4 ,,lemon ,,ice4 ,,fruit4 ,,coffee4 ,,may4 ,,clear ,,soup4 ,,boiled ,,bass1 ,,with ,,mushrooms4 ,,roast ,,sweetbreads4 ,,bermuda ,,potatoes1 ,,au ,,naturel4 ,,green ,,peas4 ,,broiled ,,squabs4 ,,roast ,,lamb1 ,,mint ,,sauce4 ,,asparagus ,,on ,,toast4 ,,tomato ,,salad4 ,,strawberry ,,shortcake ,,and ,,cream4 ,,chocolate ,,blanc-,,mange4 ,,fruit ,,and ,,ices4 ,,coffee4 ,,june4 ,,roman ,,punch4 ,,green ,,pea ,,soup4 ,,boiled ,,salmon4 ,,lamb ,,chops4 ,,potatoes ,,la ,,louise4 ,,stuffed ,,tomatoes4 ,,smothered ,,chickens4 ,,langue ,,de ,b,,uf4 ,,asparagus ,,on ,,toast4 ,,green ,,peas4 ,,snow ,,custard4 ,,ices4 ,,fruit ,,and ,,dessert4 ,,strawberries4 ,,coffee4 ,,july4 ,,consomm ,,soup4 ,,broiled ,,spanish ,,mackerel4 ,,fried ,,chickens4 ,,raw ,,cucumbers4 ,,salad4 ,,salmi ,,of ,,ducks4 ,,beef ,,la ,,mode4 ,,boiled ,,corn4 ,,new ,,potatoes4 ,,cream ,,raspberry ,,pie4 ,,self-,,freezing ,,ice-,,cream4 ,,crackers ,,and ,,cheese4 ,,fruit4 ,,coffee4 ,,august4 ,,mrs4 ,b4',s ,,corn ,,soup4 ,,fillets ,,of ,,halibut1 ,,with ,,potatoes4 ,,dijon ,,pat4 ,,devilled ,,tomatoes4 ,,broiled ,,woodcock4 ,,boiled ,,chicken ,,and ,,tongue4 ,,green ,,peas4 ,,stuffed ,,egg-,,plant4 ,,peach ,l,,che-,,cr,,ma4 ,,melons4 ,,cakes ,,and ,,cheese4 ,,ices4 ,,coffee4 ,,september4 ,,raw ,,oysters4 ,,tapioca ,,soup4 ,,baked ,,blue ,,fish4 ,,casserole ,,of ,,rice1 ,,with ,,chicken ,,and ,,tongue4 ,,potatoes ,,au ,,ma,,tre ,d',h,,tel4 ,,devilled ,,crabs4 ,,mock ,,quails4 ,,roast ,,lamb4 ,,spinach ,,la ,,cr,,me4 ,,salad4 ,,cream ,,squash4 ,,diplomatic ,,pudding4 ,,peach ,,ice ,,cream4 ,,coffee4 ,,fruit4 ,,october4 ,,raw ,,oysters4 ,,mock ,,turtle ,,soup4 ,,oyster ,,pat4 ,,fricassee ,,of ,,calf',s ,,tongues4 ,,salad4 ,,potatoes ,,la ,,parisienne4 ,,chickens ,,and ,,mushrooms4 ,,roast ,,beef ,,and ,,yorkshire ,,pudding4 ,,cauliflower ,,au ,,gratin4 ,,sweet ,,potatoes4 ,,amber ,,pudding4 ,,drunken ,,dominie4 ,,fruit4 ,,ices1 ,,nuts ,,and ,,raisins4 ,,caf ,,noir4 ,,november4 ,,roman ,,punch4 ,,chicken ,,and ,,cream ,,soup4 ,,panned ,,oysters4 ,,lamb ,,chops1 ,,breaded4 ,,celery ,,salad4 ,,baked ,,tomatoes4 ,,fricassee ,,of ,,grouse4 ,,roast ,,saddle ,,of ,,mutton4 ,,potatoes ,,la ,,duchesse4 ,,salsify ,,saut4 ,,crackers ,,and ,,cheese4 ,,apple ,m,,ringue ,,pie4 ,,chocolate ,,tartlets4 ,,fruit ,,and ,,ices4 ,,coffee4 ,,december4 ,,oysters ,,on ,,the ,,half ,,shell4 ,,mock ,,turtle ,,soup4 ,,lobster ,,croquettes4 ,,stewed ,,pigeons4 ,,potatoes ,,la ,,lyonnaise4 ,,cheese ,,fondu4 ,,roast ,,haunch ,,of ,,venison4 ,,boiled ,,beef ,,tongue1 ,,sauce ,,piquante4 ,,sweet ,,potatoes4 ,,oyster ,,salad4 ,,macaroni ,,la ,,cr,,me4 ,,mince ,,pie4 ,,cabinet ,,pudding4 ,,fruits ,,and ,,ices4 ,,caf ,,noir4 ,,index4 ,,soups4 ,,page la ,bonne ,femme ,soup #dbb la ,bonne ,femme ,soup #bff l',italienne ,soup #af l',italienne ,soup #cjb ,all-night ,soup #cde ,amber ,soup #cbi ,asparagus 7,green7 ,soup #cbb ,asparagus 7,white7 ,soup #cec ,au ,julienne ,soup #cf ,ayrshire ,broth #ejb ,baked 7,a7 ,soup #dch ,baked 7,b7 ,soup #agd ,baked ,hotch ,potch #ccc ,barley ,broth #baf ,barley ,broth #eea ,barley ,cream ,soup #ehh ,bean ,cream ,soup #df ,bean ,baked ,soup #fcd ,bean and ,celery ,soup #afe ,bean and ,corn ,soup #bca ,bean and ,tomato ,soup #ddd ,bchamel ,soup #dac ,beef ,soup #aa ,beef and ,barley ,soup #ace ,beef with ,barley ,soup #agf ,beef ,bouillon #dfi ,beef ,gravy ,soup #eac ,beef ,noodle ,soup #dee ,beef ,olives ,soup #ehg ,beef ,stock ,soup #die ,beef ,tea with ,noodles #fja ,bisque of ,lobster #chh ,blanche's ,soup #ajj ,bone ,soup #aid ,bouillon of ,beef #bgh ,bread ,soup #aec ,bread ,soup #fea ,bread and ,cheese ,soup #chi ,bread and ,cheese ,porridge #dbh ,bread and ,meat ,soup #eda ,broiled ,bones ,soup #cfe ,brown ,beef ,soup #cbj ,brown ,soup #dae ,butter 7or ,lima7 ,bean ,soup #ddb ,cabbage ,soup #dag ,calf's feet ,soup #aaj ,calf's head ,soup #beh ,calf's head 7plain7 ,soup #dbj ,catfish ,soup #eef ,cauliflower ,soup #fbd ,cauliflower 7without ,meat7 ,soup #dic ,celery ,soup #fc ,celery ,soup #abf ,celery ,soup #fej ,cheap ,soup #efd ,chicken ,broth #afj ,chicken ,broth #aij ,chicken ,broth #baj ,chicken and ,corn ,soup #deg ,chicken and ,corn ,soup #ebc ,chicken ,cream ,soup #fbf ,chicken ,panada #cfh ,chicken and ,sago ,soup #ffd ,chicken ,soup #bcf ,chicken 7with ,eggs7 ,soup #dcf ,clam ,chowder #bjg ,clam ,chowder #cee ,clam ,soup #aba ,clam ,soup #bgj ,clam ,soup #cah ,clear ,gravy ,soup #ee ,clear ,sago ,soup #djj ,clear ,soup #bbg ,clear ,soup #bhg ,clear ,soup #dhd ,clear ,vermicelli ,soup #ig ,combination ,soup #ha ,consomm ,soup #daa ,convent ,soup #cie ,corn ,soup #dde ,corn 7,canned7 ,soup #big ,corn ,mrs4 ,b4's ,soup #dgi ,crab ,soup #dah ,cracker ,soup #cce ,cream ,soup #chd ,cream ,soup #dfg ,cream ,soup #aee ,cream ,almond ,soup #bea ,crust ,soup #bge ,curry ,soup #bje ,curry ,soup #edi ,dieppe ,soup #egh ,dresden ,soup #bbd ,dundee ,broth #ajg ,eel ,soup #bdi ,eel ,soup #dgj ,egg ,soup #eaf ,egg ,soup #eff ,egg ,soup #fbg ,english ,soup #gd ,excellent ,stock ,soup #eha ,family ,soup #fjf ,family ,soup #ajb ,fancy ,macaroni ,soup #ecd ,farina ,soup #dhg ,fine ,white ,soup #cjg ,fish ,chowder #eb ,fish ,chowder #dha ,fish ,chowder ,soup #ejf ,french ,potage #dje ,friar's ,soup #abi ,frugal ,soup #bhj ,game ,soup #fad ,german ,sago ,soup #gh ,german ,sago ,soup #agb ,giblet ,soup #acg ,giblet ,soup #ahh ,giblet ,soup #dcc ,giblet ,soup #ecf ,giblet 7,brown7 ,soup #fef ,good ,stock ,soup #bab ,good ,white ,soup #bfj ,graham ,soup #bch ,graham ,soup #fci ,gravy and ,sago ,soup #aad ,gravy ,soup #cig ,green ,bean ,soup #efb ,green ,pea ,soup #cge ,green ,pea ,soup #cjf ,halibut ,chowder #chb ,ham and ,egg ,soup #bde ,ham and ,veal ,soup #dij ,hash 7,a7 ,soup #ejj ,hasty ,soup #ahd ,hot ,pot #bic ,hotch-,potch #abd ,irish ,broth #faj ,italian ,minestra ,soup #bie ,italian ,paste ,soup #djg ,jelly ,soup #chj ,jugged ,soup #djb ,julienne ,soup #aeg ,julienne ,soup #cgi ,julienne ,soup #eci ,kilkenny ,soup #ddg ,lexington ,soup #hf ,lobster ,bisque #adf ,lobster 7,quick7 ,soup #bja ,lobster 7,quick7 ,soup #ecg ,lobster ,soup #fhf ,macaroni ,soup #cc ,macaroni ,soup #acb ,macaroni ,soup #aig ,macaroni ,soup #cjd ,marie's ,soup #ada ,marlowe ,soup #ceg ,marrow-,bone ,soup #eed ,medley ,soup #dhf ,medley ,soup #fcc ,mlange ,soup #bdf ,milk ,soup #fjd ,milk and ,bread ,soup #bbi ,minced ,beef ,soup #cjj ,mock ,turtle ,soup #bjc ,mock ,bean ,soup #aag ,mock ,white ,soup #dhb ,monday ,soup #dfd ,mother's ,soup #hc ,mulligatawny ,soup #caj ,mutton ,broth #dgf ,mutton ,noodle ,soup #ebj ,mutton and ,oyster ,soup #faa ,mutton ,rice1 and ,tomato ,broth #chf ,mutton with ,tapioca ,soup #dc ,next ,day's ,soup #bgd ,noodle ,soup #fhd ,oberlin ,soup #eah ,okra and ,tomato ,soup #bhd ,old ,hare ,soup #id ,onion ,soup #bhb ,onion ,maigre ,soup #edc ,ox-cheek ,soup #dgh ,ox-cheek ,soup #ebg ,ox-head ,soup #bga ,ox-head ,soup #cgb ,ox-tail ,soup #bbj ,ox-tail ,soup #eeh ,oyster ,soup #agi ,oyster ,soup #bec ,pea and ,potato ,soup #cdb ,peas1 ,pure of #gb 0,peas ,porridge ,hot0 #bfh ,pea 7split7 ,soup #aje ,pea 7split7 ,soup #bb ,pea 7split7 without meat1 ,soup #aib ,pea and ,tomato ,soup #dbc ,poor ,roger's ,soup #egf ,porridge1 ,savory #aii ,potage ,crotons #ddj ,potage au ,riz #add ,pot au ,feu #bfb ,pot au ,feu #dfj ,pottage1 ,red #bcd ,plain ,soup #ahj ,plain ,soup #fdh ,potatoes1 ,pure of #cgj ,potato ,soup #ib ,potato ,soup #aej ,quick ,beef ,soup #cdi ,quick ,soup #dge ,rabbit ,soup #fgj ,rchauff ,soup #bbb ,rice ,soup #dbe ,rice and ,tapioca ,soup #cgc ,rissole ,soup #ebh ,rule-of-,three ,soup #ecb ,sago ,soup #caf ,scotch ,broth #ai ,scotch ,broth #ccg ,scotch ,broth #bfd 0,second ,thought0 ,soup #abj ,sheep's ,head ,soup #ff ,sheep's ,head ,soup #cbd ,sheep's and ,barley ,soup #fgf ,sister ,anne's ,soup #dei ,soup and ,bouilli #ege ,soup ,maigre #cab ,soup ,maigre #bi ,soupe la ,langue #fdc ,soupe ,verte #bee ,squash ,soup #dbf ,squirrel ,soup #dhi ,squirrel ,soup #eeb ,st4 ,rmo ,broth #ebe ,stew ,soup #cib ,string-,bean ,soup #cid ,summer ,soup #ded ,summer ,mlange ,soup #cfc ,sweetbread ,soup #cad ,sweetbread ,ball ,soup #fhc ,tapioca ,soup #ahb ,tapioca ,soup #dff ,tomato and ,bean ,soup #agj ,tomato and ,pea ,soup #cei ,tomatoes1 ,pure of #cbg ,tomato ,soup #cdg ,tomato ,soup #eh ,tomato ,soup #bah ,tomato 7without meat7 ,soup #djh ,transparent ,soup #fhh ,turnip ,soup #efh ,veal and ,rice ,broth #fi ,veal and ,sago ,soup #di ,veal and ,tapioca ,broth #bia ,veal ,broth #djc ,veal and ,oyster ,soup #fbc ,vegetable ,consomm ,soup #eab ,vegetable la ,crcy ,soup #ede ,vegetable with ,eggs ,soup #dga ,venison ,soup #fce ,vermicelli ,soup #bf ,vermicelli ,soup #bae ,vermicelli ,soup #bdj ,vermicelli ,soup #cgg ,wednesday's ,soup #afc ,western ,soup #eij ,white ,broth #ehc ,white ,stock ,soup #ejh ,white ,soup #hi ,white ,soup #ahf ,white 7,simple7 ,soup #feh ,winter ,pea ,soup #fah ,,fish4 ,,page ,bass1 ,boiled #dei ,bass1 ,boiled with ,mushrooms #cbg ,bass1 ,fried #gb ,blue ,fish1 ,baked #edc ,blue ,fish1 ,boiled #bbe ,cod1 ,boiled #cj ,cod1 ,boiled with ,sauce #afc ,cod1 ,boiled with ,caper ,sauce #bcd ,cod with ,macaroni #fai ,cod ,salt1 ,pat of #baj ,crab1 ,devilled #ddj ,fish ,chowder #eb ,fish ,mayonnaise of #bcf ,halibut1 ,baked #aic ,halibut la ,royale #dcc ,halibut1 ,fillets of #bed ,halibut ,fillets with ,potatoes #dic ,halibut ,steaks #bc ,halibut ,steaks1 ,broiled #aeh ,lobster1 ,devilled #agd ,lobster ,croquettes #bbc ,lobster ,croquettes #feb ,lobster ,fricassee #cda ,lobster1 ,mayonnaise of #ddf ,mackerel1 ,salt1 with ,cream ,sauce #aaa ,mackerel1 ,spanish1 ,broiled #djg ,oysters1 ,fried #ib ,oysters1 ,panned #dj ,oyster ,pats #efh ,oyster ,pie #abi ,oyster ,salad #bfa ,oyster ,salad #ef ,oyster ,sauce #gh ,oysters1 ,scalloped #bf ,oysters1 ,scalloped #eef ,pickerel1 ,baked #cef ,pickerel1 ,cream #eah ,pickerel1 ,fried #eib ,salmon1 ,boiled #cif ,salmon1 ,scallops #cgj ,salmon ,croquettes #bhc ,salmon ,pudding #dd ,salmon1 ,canned1 ,fricasseed #fci ,shad1 ,baked #bfh ,shad1 ,boiled #bif ,shad1 ,fried #cab ,shad1 ,fried1 au ,gratin #cea ,shad ,roe ,croquettes #cac ,shad ,roes ,scalloped #bih ,weak ,fish1 ,fried #bjh ,for receipts for cooking ,trout1 the reader is referred to 8,,common ,,sense ,,in ,,the ,,household10 ,no4 #a1 pages #fd and #fe4 ,,meats1 ,,entr,,es1 ,,etc4 ,,page ,bacon and ,apples1 ,fried #ih ,bacon and ,eggs #fgf ,beef la ,mode #cjc ,beef la du ,rome #bac ,beef la ,reine #efj ,beef1 ,boiled1 and ,vegetables #dfi ,beef1 ,bouillon of #bgh ,beef1 ,braised #dcg ,beef1 ,braised1 ,larded #dii ,beef1 ,browned ,mince of #bae ,beef1 ,cannelon of #efd ,beef1 ,corned1 ,boiled #aae ,beef1 ,corned #bff ,beef1 ,corned and ,turnips #dda ,beef's ,heart #bhe ,beef's ,heart ,stuffed #cib ,beef1 ,larded #cdg ,beef1 ,larded #aed ,beef1 ,miroton #cge ,beef1 ,miroton of #bfh ,beef and ,potato ,pasty #cda ,beef1 ,pressed #cje ,beef1 ,pudding #fb ,beef1 ,rchauff of #che ,beef ,roast #aea ,beef ,roast1 ,tenderloin of #bja ,beef ,roast and ,round ,potatoes #cdf ,beef ,roast and ,potato ,balls #ahc ,beef ,roast and ,browned ,potatoes #dig ,beef ,roast with ,yorkshire ,pudding #ei ,beef1 ,rolled #ajc ,beef1 ,rolled #cfd ,beefsteak1 ,rolled #bj ,beefsteak #dd ,beefsteak au ,matre d',htel #ddf ,beefsteak1 ,baked #bia ,beefsteak1 ,larded1 ,broiled #eff ,beefsteak and ,onions #agc ,beefsteak with ,onions #hd ,beefsteak ,pie #fbc ,beefsteak ,pudding #bcb ,beefsteak ,pudding #dia ,beefsteak with ,wine ,sauce #dcj ,beefsteak1 ,stewed #bjf ,beef ,stew1 ,brown #ecf ,beef1 ,stewed with ,macaroni #eea ,beef's ,tongue 7,langue de ,buf7 #hi ,beef's ,tongue #ceh ,beef's ,tongue1 with ,green ,peas #did ,beef's ,tongue1 with ,sauce ,piquante #fej ,brunswick ,stew #dgg ,calf's ,head1 ,baked #ajh ,calf's ,head #bbf ,calf's ,head and ,mushrooms #dfg ,calf's ,head1 ,imitation ,turtle #beh ,calf's ,head1 ,ragot of1 and ,mushrooms #adb ,calf's ,head1 ,savory #dai ,calves' ,hearts1 ,stewed #ebg ,calf's ,liver l',anglaise #acj ,calf's ,liver and ,bacon #eid ,calf's ,liver and ,ham4 8,pick up0 ,dish #chh ,calf's ,liver la ,mode #ef ,calf's ,liver1 ,larded #cjh ,calves' ,tongues1 ,fricassee of #eec ,cannelon of ,beef #efd ,casserole of ,rice1 ,chickens and ,tongue #ebe ,chicken1 ,boiled #bdi ,chickens1 ,boiled1 with ,macaroni #hf ,chickens1 ,boiled and ,tongue #def ,chickens1 ,braised #dfb ,chickens1 ,broiled #dgj ,chicken1 ,browned ,fricassee of #agi ,chicken ,cutlets #dcd ,chicken ,croquettes 7,potato7 #eib ,chicken ,dumplings #fci ,chickens1 ,fricasseed1 ,brown #aje ,chickens1 ,fricasseed1 ,white #ee ,chickens1 ,fricasseed #ecd ,chickens1 ,fried #dba ,chickens1 ,fried1 ,whole #cif ,chickens and ,mushrooms #efj ,chicken ,pats #afc ,chicken ,pats #caj ,chicken and ,ham ,pie #fhc ,chicken ,pot ,pie1 with ,dumplings #chc ,chicken ,pudding #bif ,chicken and ,ham ,pudding #aic ,chickens1 ,roast #gc ,chickens1 ,roast #dcb ,chicken and ,pork #ccg ,chicken and ,rice #afa ,chicken1 ,scalloped #bce ,chicken ,scallop #dcg ,chicken ,scallop and ,baked ,eggs #dfd ,chickens1 ,smothered #ahh ,chickens1 ,smothered with ,mushrooms #eag ,chickens1 ,smothered with ,oysters #ab ,chickens with ,mushroom ,sauce #bbc ,chickens la ,viennoise #fcg ,chicken1 ,roulettes of #eeg ,chicken1 ,stewed #adg ,chicken1 ,stewed #cbc ,chicken1 ,stewed1 ,whole #dji ,chicken1 ,stewed1 ,whole #egh ,ducks la ,mode #fff ,duck1 ,braised #bjh ,ducks1 ,fricassee of #edg ,ducks1 ,larded #dhe ,ducks and ,macaroni1 ,casserole of #dhf ,duck1 ,pat of #ajj ,duck1 ,ragot of #fje ,duck1 ,ragot of1 and ,green ,peas #deb ,duck ,roast #ca 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#ehh ,pudding1 ,peach #edf ,pudding1 ,peach1 ,batter #bdh ,pudding1 ,peach1 ,batter #aed ,pudding1 ,potato1 ,sweet #afd ,pudding1 ,potato1 ,sweet #ehe ,pudding1 ,plum1 ,impromptu #ffa ,pudding1 ,poor ,man's ,plum #afb ,pudding1 ,queen's #aga ,pudding1 ,queen's #fba ,puddings1 ,queen of #bce ,puddings1 ,queen of1 with ,strawberry ,mringue #caa ,pudding1 ,rice ,mringue #fhg ,pudding1 ,rice1 ,southern #ahc ,pudding1 ,rice and ,tapioca #bhi ,pudding1 ,ruby's #edh ,pudding1 ,seymour #acd ,pudding1 ,sponge-,cake ,souffl #ffg ,snowballs #aji ,pudding1 ,sponge-,cake #adc ,pudding1 ,tapioca #beg ,pudding1 ,tapioca1 ,english #abf ,puddings1 ,transparent #aih ,pudding1 ,unity #ajd ,pudding1 ,wayne #bbj ,pudding1 ,willie's ,favorite #aif ,puffs1 ,corn-meal #adj ,puffs1 ,cottage #ahg ,puffs1 ,cottage #dab ,puffs1 ,german #big ,puffs1 ,jersey #ccf ,puffs1 ,lemon #bfe ,puffs1 ,white #bjg ,,dumplings1 ,,fritters1 ,,etc4 ,,page ,dumplings1 ,apple1 ,baked #dh ,dumplings1 ,apple1 ,boiled #edb ,dumplings1 ,belle's #bbg ,dumplings1 ,berry1 ,baked #dhg ,dumplings1 ,cherry1 ,baked #cga ,dumplings1 ,suet #fci ,fritters1 ,apple #eic ,fritters1 ,jelly ,cake #bch ,fritters1 ,orange #gf ,fritters1 ,peach #ejf ,fritters1 ,potato #edj ,fritters1 ,rusk #fdi ,fritters1 ,suet #fci ,marmalade ,roll #cbd ,pancakes1 ,plain #fcf ,pancakes with ,preserves #afj ,queen's ,toast #bbb ,roley-,poley1 ,blackberry #dgc ,roley-,poley1 ,cherry #che ,roley-,poley1 ,jam #hg ,,pudding ,,sauces4 ,,page ,sauce1 ,beehive #gg ,sauce1 ,brandy #dh ,sauce1 ,cabinet ,pudding #if ,sauce1 ,cottage ,pudding #be ,sauce1 ,cream #ajd ,sauce1 ,cream1 ,sweet #aaj ,sauce1 ,hard #bb ,sauce1 ,jelly #aeg ,sauce1 ,wine #hh ,sauce1 ,wine #aid ,,custards1 ,,blanc-,,mange1 ,,jelly1 ,,etc4 ,,page ,ambrosia #bab ,ambrosia1 ,pine-apple #bgc ,apple ,charlotte #eej ,apple ,mringue #fcd ,apple ,snow #adh ,apples1 ,stewed with ,cream #faa ,blanc-,mange #ad ,blanc-,mange1 ,almond ,corn-starch #dbd ,blanc-,mange1 ,almond #bhd ,blanc-,mange1 ,chocolate #cch ,blanc-,mange and ,cocoanut #fcb ,blanc-,mange1 ,corn-starch #cbf ,blanc-,mange1 ,lemon #cfa ,blanc-,mange1 ,narcissus #fa ,blanc-,mange1 ,neapolitan #cah ,blanc-,mange1 ,ribbon #fgi ,blanc-,mange1 ,velvet #eaf ,charlotte ,russe #chc ,coffee1 ,mringue #eha ,cream1 ,bavarian #ecc ,cream1 ,coffee #dcd ,cream1 ,spanish #chg ,cream1 ,spanish #efa ,cream1 ,turret #afi ,crme du ,th1 ,caf et ,chocolat #he ,custard1 ,almond1 with ,cocoanut ,frost #dea ,custard1 ,ambrosia #dca ,custards1 ,baked1 ,chocolate #bcc ,custard1 ,barley #fdd ,custards1 ,cup1 ,baked #cac ,custards1 ,boiled #fbi ,custards1 ,boiled #bga ,custard ,cup1 ,boiled #aja ,custard1 ,burnt #bie ,custard1 ,chocolate #aca ,custard1 ,farina #ach ,custard1 ,french ,tapioca #id ,custards1 ,jelly #eed ,custard1 ,margherita ,lemon #gd ,custard1 ,mountain or ,junket #cgf ,custard1 ,quaking #bdj ,custard1 ,rose's ,rice #ce ,custard1 ,snow #bad ,custard1 ,snow #cdf ,custard1 ,island1 ,floating #db ,ice-,cream1 ,self-freezing #dad ,ice-,cream1 ,peach #dhe ,jaune ,mange #bjj ,jelly1 ,birds' ,nest in #bdd ,jelly1 ,claret #dch ,jelly1 ,lemon #ade ,jelly1 ,raspberry and ,currant1 with ,whipped ,cream #dja ,jelly1 ,wine1 with ,whipped ,cream #aai ,omelette aux ,confitures #cae ,omelette ,jelly #dfb ,omelette ,souffl #aac ,peach 7,canned7 ,lche ,crma #bfc ,peach 7,fresh7 ,lche-,crma #dgd ,pears1 ,stewed with ,rice #ebh ,pie-plant 7,april7 ,fool #bbi ,quince ,souffl #efi ,rock-work #ech ,snow1 ,apple #adh ,snow1 ,orange #dbf ,snow1 ,rice #egb ,snow1 ,tropical #ci ,syllabub #ejb ,trifle1 ,apple #bjb ,trifle1 ,ambushed #bfi ,trifle1 ,apricot #eia ,trifle1 ,drunken ,dominie #ehi ,trifle1 ,lemon #bii ,trifle1 ,lemon 7,cake7 #djf ,trifle1 ,a ,mere #abc ,trifle1 ,peach #dib ,trifle1 ,strawberry #cfi ,trifle1 ,tipsy #bh ,,cakes4 ,,page ,cake1 ,apple #ahi ,cake1 ,corn-starch1 ,cup #ffc ,cake1 ,cream #dcf ,cakes1 ,cream #edd ,cakes1 ,cream1 ,boston #bee ,cake1 ,cream1 ,rose #fji ,charlotte ,cache #bdd ,cake1 ,huckleberry #dfe ,cake1 ,martha's #fdd ,cake1 ,myrtle's #baf ,cake1 ,orange #ecf ,cake1 ,sponge #ae ,cake1 ,sponge ,mrs4 ,m4's #eff ,cake1 ,white #fcb ,cake1 ,white ,mountain #egb ,gingerbread1 ,sponge #ed ,gingerbread1 ,soft #ajf ,gingerbread1 ,soft #beb ,shortcake1 ,blackberry1 ,hot #ejd ,shortcake1 ,huckleberry #deh ,shortcake1 ,raspberry1 ,cold #chb ,shortcake1 ,raspberry1 ,hot #cfg ,shortcake1 ,strawberry #cdb ,,fruit ,,desserts4 ,,page ,apples and ,nuts #bi ,bananas1 ,oranges and ,cherries #dbh ,bananas and ,oranges #cbj ,blackberries #dec ,cherries #cii ,currants and ,raspberries #dbi ,grapes1 ,boiled ,chestnuts and ,apples #ehf ,huckleberries and ,cream #ddj ,melons1 ,peaches and ,pears #did ,melons1 ,nutmeg and ,peaches #dhd ,melons1 ,nutmeg and ,watermelons #dga ,nuts and ,raisins #add ,peaches and ,cream #deg ,raspberries and ,cream #cie ,raspberries1 ,cream and ,cake #djd ,raspberries #cgc ,strawberries and ,cream #cdh ,strawberries #cgh ,watermelons and ,pears #dhg ,,drinks4 ,,page ,caf au ,lait #ajg ,chocolate #ed ,cocoa #ae ,coffee #ai ,coffee ,iced #dfe ,coffee and ,whipped ,cream #bfj ,tea #db ,tea la ,russe #egd ,tea ,iced #dbf ,a ,,new ,,edition ,uniform with the re-issue of 8,common ,sense in the ,household0 ,,the ,,dinner ,,year-,,book4 ,by ,,marion ,,harland1 ,,author of 8,,common ,,sense ,,in ,,the ,,household10 8,,breakfast1 ,,luncheon1 ,,and ,,tea10 etc41 etc4 ,one vol41 #abmo1 #gbj pages1 ,price1 #a4ge ,,kitchen ,,edition ,,in ,,oil-,,cloth ,,covers ,,at ,,same ,,price4 ,,the ,,dinner ,,year-,,book is1 in its name1 happily descriptive of its purposes and character4 ,it occupies a place which1 amid all the publications upon cookery--and their name is ,legion--has never yet been occupied4 ,the author truly says that there have been ,,dinner-,,giving books published1 that is books of menus for company dinings1 8,little ,dinners10 for especial occasions1 etc41 etc42 but that she has never yet met with a practical directory of this important meal for every day in the year4 ,in this volume she has furnished the programme in all its details1 and has superintended the preparation of each dish1 proceeding even to the proper manner of serving it at the table4 ,the book has been prepared for the family1 for the home of ordinary means1 and it has hit the happy line where elegance and economy meet4 ,the most numerous testimonials to the value of ,marion ,harland's 8,common ,sense0 books1 which the publishers have received1 both in newspaper notices and in private communications1 are to the effect--always expressed with some astonishment--that the directions of these receipts1 actually followed1 produce the promised result4 ,we can prophesy the same for the new volume4 ,the purchaser will find that he has bought what the name purports--,the ,dinner ,year-,book--a practical guide for the purchase of the material and preparation1 serving1 etc41 of the ordinary home dinner for every day of the year4 ,to these are added twelve company dinners1 one for each month1 from which a selection can be made--according to the time of the year--equal to any occasion which will be presented to the housekeeper4 ,this book1 however1 is not valuable merely as a directory for dinners appropriate to various seasons4 ,it contains the largest number of receipts for soups1 fish1 meat1 vegetables1 entrees of all descriptions1 and desserts1 ever offered to the ,american public4 ,the material for this work has been collected with great care1 both at home and abroad1 representing the diligent labor of many months4 ,note4--,the original ,edition of ,the ,dinner ,year ,book1 with six colored plates1 illustrating twenty-eight subjects1 handsomely bound in cloth1 will be continued in print at the regular price1 #b4be4 999999 ,for sale by all booksellers1 or will be sent1 post or express charges paid1 upon receipt of the price1 by ,,charles ,,scribner',s ,,sons1 ,,publishers1 #gdc ,,and #gde ,,broadway1 ,,new ,,york4 8,to those who love a pure diction1 a healthful tone1 and thought that leads up to the higher and better aims1 that gives brighter color to some of the hard1 dull phases of life1 that awakens the mind to renewed activity1 and makes one mentally better1 the prose and poetical works of ,dr4 ,holland will prove an ever new1 ever welcome source from which to draw40--,,new ,,haven ,,palladium4 ,complete ,writings of ,dr4 ,j4 ,g4 ,holland ,,with ,,the ,,author',s ,,revision4 ,each one vol41 #afmo1 7sold separately17 ,price1 #a4be4 ,messrs4 ,,charles ,,scribner',s ,,sons have now completed the issue of a ,new ,edition of ,dr4 ,holland's ,writings1 printed from new plates1 in a very attractive style1 in artistic binding1 and at a greatly reduced price4 ,it is believed that the aggregate sale of ,dr4 ,holland's ,books1 amounting as it does to half a million volumes1 exceeds the circulation of the writings of any other ,american author4 ,there is not a single book of his which has not had an unquestionable success1 and most of them have been in such constant and increasing demand that the plates were actually worn out4 ,,essays4 ,,titcomb',s ,,letters1 ,,gold ,,foil1 ,,the ,,jones ,,family1 ,,lessons ,,in ,,life1 ,,plain ,,talks1 ,,every-,,day ,,topics1 ,first ,series1 ,,every-,,day ,,topics1 ,second ,series4 ,a ,new ,volume4 ,,poems4 ,,bittersweet1 ,,mistress ,,of ,,the ,,manse1 ,,kathrina1 ,,puritan',s ,,guest1 ,,and ,,other ,,poems4 ,,novels4 ,,arthur ,,bonnicastle1 ,,bay ,,path1 ,,nicholas ,,minturn1 ,,miss ,,gilbert',s ,,career1 ,,sevenoaks4 #af ,volumes1 in a ,box1 per set1 #bj4jj4 ,complete ,poetical ,writings of ,dr4 ,j4 ,g4 ,holland4 ,with ,illustrations by ,reinhart1 ,griswold1 and ,mary ,hallock ,foote1 and ,portrait by ,wyatt ,eaton4 ,printed from ,new ,stereo-typed ,plates1 ,prepared expressly for this ,edition4 ,one ,volume1 #hvo4 ,extra ,cloth1 #e4jj4 8,dr4 ,holland will always find a congenial audience in the homes of culture and refinement4 ,he does not affect the play of the darker and fiercer passions1 but delights in the sweet images that cluster around the domestic hearth4 ,he cherishes a strong fellow-feeling with the pure and tranquil life in the modest social circles of the ,american people1 and has thus won his way to the companionship of many friendly hearts40--,n4 ,y4 ,,tribune4 999999 ,for sale by all booksellers1 or sent post-paid upon receipt of price by ,,charles ,,scribner',s ,,sons1 #gdc ,,and #gde ,,broadway1 ,,new ,,york4 ,,footnotes3 ,a ,it gives me pleasure to state1 in this connection1 that all of the articles named in the above catalogue 7and many more7 are made by the ,,dover ,,stamping ,,company1 ,,boston1 ,,mass41 #hh ,,and #ij ,,north ,,street4 ,the inventors of the inimitable ,egg-,beater have proved themselves as appreciative in other respects of the needs of ,american housewives1 and as ingenious in meeting these4 ,i call attention to their wares1 as a simple act of justice to what is so excellent in itself1 and as an unsolicited thank-offering to the stranger-benefactors who have made many of my culinary duties a pastime1 rather than a toil4 ,b ,as ,i have mentioned in 8,breakfast1 ,luncheon1 and ,tea10 you can spare yourselves the trouble of preparing the vegetables for this soup by buying those shred and dried for this purpose1 put up in packages and sold by grocers4 99 99 99 99 99 ,transcriber's ,notes3 ,obvious punctuation errors repaired4 ,often the recipes will contain ingredients in the instructions that were not included in the list of ingredients4 ,see1 for example1 ,,clear ,,gravy ,,soup on page #ee where the first line mentions dicing onions that are not listed above4 ,about two-thirds of the way through the text1 the printer stopped putting the ingredients in lists and instead just used paragraphs4 ,the recipes were retained as printed4 ,the index was also retained as printed4 ,there is little rhyme nor reason in its construction and the transcriber could not ascertain the reasoning for the order of the items within4 ,eight uses of 8,pt7s70 were changed to 8,pat7s70 to match usage in text4 ,text uses both 8 la ,crme0 and 8 la ,crme0 for all kinds of vegetables4 8,meringue10 7and its other forms71 were changed to 8mringue0 to match the one hundred other occurrences in the text4 ,these changes were made on pages #df1 #ea1 #fb1 #fc 7three times71 and #gd 7twice74 ,the printer spells the fresh version of 8,peach ,lche ,crema0 as 8,peach ,lche-,crma0 and the version that uses canned peaches as 8,peach ,lche ,crma40 ,varied hyphenation retained where a majority consensus could not be ascertained1 for example3 8arrow-root10 8arrowroot10 etc4 ,page #e1 8sometime0 changed to 8sometimes0 7week that sometimes7 ,page #ajj1 8,,pat0 changed to 8,,pat0 7,,duck ,,pat47 ,page #aaa1 word 8a0 deleted from text4 ,original read 7soup and a nutritious7 ,page #aaa1 repeated word 8the0 removed from text4 ,original read 7cover until the the sauce is7 ,pages #aba and #abb1 8,ragout0 changed to 8,ragot0 7,ragot of ,veal7 ,page #aih1 8teaspoonful of0 added to 8 nutmeg0 for 8,,transparent ,,puddings40 ,page #bac1 8thus0 changed to 8this0 7this much on ,saturday7 ,page #bbb1 word 8,an0 added to text over smudged possible 8n0 7,an excellent soup such7 ,page #bbg1 8tablepoonfuls0 changed to 8tablespoonfuls0 7tablespoonfuls of mixed lard7 ,page #bha1 8,l',anglaise0 changed to 8l',anglaise0 7 l',anglaise7 ,page #caj1 8,maitre0 changed to 8,matre0 7,potatoes au ,matre d',htel7 ,page #cbf1 8tablespoonfu0 changed to 8tablespoonful0 7,put a tablespoonful7 ,page #cdc1 8littled0 changed to 8little0 7a little brown flour7 ,page #cgb1 repeated word 8a0 removed from text4 ,original read 7with a a few smart blows7 ,page #cgd1 8beats0 changed to 8beets0 7,put the beets into7 ,page #cgf1 heading added for 8,,green ,,peas40 to match rest of book's layout4 ,original only had space above with sentence directing to page of original recipe4 ,page #cif1 8colanander0 changed to 8colander0 7vegetables through the colander7 ,page #djg1 80 changed to 80 7,,cold ,,beef ,,la ,,mode47 ,page #ddf1 8,d',htel0 changed to 8d',htel0 7au ,matre d',htel7 ,page #dii1 8whole0 changed to 8hole0 7the hole in the middle7 ,page #eib1 8wel0 changed to 8well0 7,season2 moisten well7 ,page #fjj1 #fah1 #fea 8pt-pans0 changed to 8pat-pans0 to match rest of usage 7or in pat-pans7 7lining pat-pans7 7ready small pat-pans7 ,page #fjg1 8would0 changed to 8mould0 7buttered mould and boil7 ,page #feg1 8teaspoonlul0 changed to 8teaspoonful0 7teaspoonful of browned flour7 ,page #fic1 8,lche ,crema0 changed to 8,lche-,crma0 7,peach ,lche-,crma7 ,page #fii1 index1 8,croutons0 changed to 8,crotons0 7,potage ,crotons7 ,page #fii1 index1 8,remo0 changed to 8,rmo0 7,st4 ,rmo ,broth7 ,page #gjf1 index1 8,genve0 changed to 8,genve0 7,puff la ,genve7 ,page #gjg1 index1 8,genve0 changed to 8,genve0 7,boiled1 la ,genve7 ,page #gji1 index1 8,napolitainoes0 changed to 8,neapolitainoes0 7,neapolitainoes1 #eig7 ,page #gab1 index1 8,crma0 changed to 8,crma0 7,peach 7,canned7 ,lche ,crma7 ,final page1 advertisement1 8,ameri an0 changed to 8,american0 7the ,american people1 and7