boiling water _about_ half an hour, or until tender. The time depends
much upon age and size. Drain well; pour into a deep dish; pepper,
salt, and butter.
GREEN PEAS.
Receipt given on Sunday of First Week in this month.
STEWED TURNIPS.
Peel and slice young turnips. Boil fifteen minutes in hot, salted
water; throw this off, and add half a cup of milk and as much boiling
fresh water. When this heats, stir in a generous lump of butter, rolled
in a teaspoonful of flour, with pepper and salt to taste. Simmer ten
minutes longer, or until tender, and pour into a deep dish. Eat very
hot.
LEMON BLANC-MANGE.
1 large lemon, or two small ones—all the juice and half the grated peel.
Whisked whites of 4 eggs.
1 package of gelatine soaked two hours in one cup of cold water.
1 pint and 1 cup of _boiling_ water.
2 cups of powdered sugar—even ones.
½ teaspoonful of nutmeg.
1 glass of good claret.
Add to the soaked gelatine the lemon-juice and peel, sugar and spice.
Leave standing one hour. Then pour on the boiling water. Stir until
clear, add the wine, and strain through double tarlatan. While it
is cooling, whip the whites very stiff. When the gelatine begins to
coagulate around the edge of the dish, whip it, little by little, into
the frothed whites until it is stiff. Put into a wet mould, and set
upon the ice. On Sunday turn it out, and pour a rich liqueur—that from
brandied peaches is best—about the base. Preserved strawberries are
also very nice with it if you have no liqueur.
COFFEE AND CAKE.
If you prefer, you can give the cake with the blanc-mange, and drink
the coffee afterwards.
Second Week. Monday.
——
“Once-Again” Soup.
Cold Lamb. Cheese Fondu.
Raw Tomatoes. Potatoes en Robe de Chambre.
——
Floating Island.
——
“ONCE-AGAIN” SOUP.
A good soup, founded upon such stock as you made on Saturday, is better
the third day than the first. Therefore, take off the fat from the
portion kept on the ice since yesterday’s providential division, and
warm it slowly, _almost_ to a boil. If you have time, cut some fried
bread into dice and put into the tureen before you pour in the soup.
COLD LAMB.
Do not murder the well-cooked, juicy innocent of yesterday by hashing
and reheating. A nice dish of cold lamb, trimmed and garnished with
cresses and cool, white lettuce, is goodly to the eyes—and taste—on a
sultry June day.
CHEESE FONDU.
2 cups milk, with a pinch of soda stirred in.
1 cup very dry, fine crumbs.
½ lb. of dry cheese, grated.
4 beaten eggs.
1 tablespoonful of melted butter.
Pepper, salt, and a pinch of mace.
Soak the crumbs in the milk; beat in the eggs, butter,
seasoning—lastly, the cheese. Butter a pudding-dish; put in the
mixture; strew the top with fine crumbs, and bake, covered, half an
hour; then brown quickly. Eat soon, as it will fall in cooling.
RAW TOMATOES.
See receipt for Tuesday of first week in this month for dressing
lettuce, when you have peeled and sliced the tomatoes.
POTATOES EN ROBE DE CHAMBRE.
If you use Bermuda potatoes, cook in boiling water. If you take old
potatoes, put on in cold and bring rapidly to a boil. Throw off the
water when they are done, set back on the range, uncovered, to dry out,
and send to table with the skins on.
FLOATING ISLAND.
1 quart of milk.
4 beaten eggs.
4 heaping tablespoonfuls of sugar.
2 teaspoonfuls extract of bitter almond.
½ cup of currant jelly.
Beat yolks and sugar light, and pour on, by degrees, the boiling milk.
Pour back into the farina-kettle, and heat, stirring constantly until
it begins to thicken. When cold, flavor, and pour into a glass dish.
Pile with a _méringue_ of the whites beaten up with half a cup of
currant jelly. Ornament with dots of jelly.
Second Week. Tuesday.
——
A Summer Mélange Soup.
Rolled Beef. Boiled Onions.
Stuffed Tomatoes. Baked Omelettes aux Fines Herbes.
——
Strawberries and Cream.
Orange Cake.
——
A SUMMER MÉLANGE SOUP.
2 lbs. lean beef, chopped fine.
1 quart green peas.
1 quart tomatoes, peeled and sliced.
1 cucumber, sliced thin.
1 sliced onion.
1 pint of small string-beans, cut into pieces.
3 great spoonfuls of butter, rolled in flour.
Pepper and salt.
4 quarts of cold water.
Put on the meat in the water, and cook, slowly, three hours, to extract
every particle of nourishment from the beef. Peel and slice the
vegetables, and lay all, except the tomatoes, in cold water for half
an hour. At the end of the three hours, strain the soup; return to the
pot and put in all the vegetables with salt and pepper. Stew for one
hour, covered; stir in the butter and simmer half an hour longer before
turning it out.
ROLLED BEEF.
Make your butcher take _all_ the bones out of a rib-roast. (Keep them
for to-morrow’s soup.) Make him also roll the meat into a round, and
skewer it securely. Wash it all over with vinegar, then rub with hot
butter mixed with minced onion and pepper, working this well between
the folds of meat. Put into the dripping-pan, pour a cup of gravy from
the boiling soup—before the vegetables are added—about the base, and a
few spoonfuls of butter and water upon the top. Roast twelve minutes
to the pound, basting freely and often. Towards the last, dredge with
flour, and rub over with butter to make a brown froth. Pour off the fat
from the gravy, strain what is left; add, if needed, a little boiling
water; thicken with browned flour, and serve in a boat.
BOILED ONIONS.
Top and tail; skin and cook fifteen minutes in boiling _fresh_ water.
Throw this off, add more from the boiling tea-kettle; salt slightly,
and boil until tender all through. Drain, butter well, and pepper and
salt.
STUFFED TOMATOES.
Select large, smooth tomatoes; cut a piece from the top of each, and
scoop out seeds and pulp. Chop fine what you have removed; season with
butter, pepper, salt and sugar; add one-third as much bread-crumbs;
work all well together, and fill the skins with the mixture. Replace
the tops; put the rest of the stuffing between the tomatoes when you
have set them close together in a bake-dish. Bake, covered, half an
hour, in a moderate oven; then uncover and cook ten minutes longer, or
until browned and soft.
BAKED OMELETTE AUX FINES HERBES.
Make this a course between soup and meat, passing bread and butter with
it.
6 eggs.
1 cup of boiling milk.
1 teaspoonful of corn-starch, wet with cold milk.
1 tablespoonful chopped parsley, thyme, and sweet marjoram, mixed.
Pepper and salt.
Butter for the dish.
Beat the yolks light, and pour upon them the hot milk. Stir in the
corn-starch, season, whip in the frothed whites, lastly, the herbs.
Have ready a nice pudding-dish, well buttered. Set in the oven until
hot; butter again, and pour in the omelette. Bake about twelve minutes,
or until “set” in the middle, but not longer, or it will be a leathery
puff. It should be very light. Send up—instantly.
STRAWBERRIES AND CREAM.
ORANGE CAKE.
Serve as directed on Monday of last week.
The orange cake, if made on Friday or Saturday, will have kept
perfectly well, if the cake-box—a tight one—containing it has been
set in the refrigerator. For directions for making it please consult
“BREAKFAST, LUNCHEON AND TEA,” page 318.
Second Week. Wednesday.
——
Broiled Bones Soup.
Boiled Chickens. Rice Croquettes.
Asparagus upon Toast. Potato and Beet Salad.
——
Raspberry Shortcake, Hot.
——
BROILED BONES SOUP.
3 lbs. of beef bones, not scraped _too_ clean.
2 lbs. of veal, ditto.
½ lb. salt pork, fat, for frying.
2 onions, sliced.
Bunch of sweet herbs.
½ cup of granulated tapioca.
3 quarts of water.
Pepper and salt.
1 tablespoonful walnut catsup.
Crack the bones well, and lay upon a gridiron above the coals until
they are hot, and the bits of meat adhering to them are frizzled.
Meanwhile, fry the pork and onions together in a frying-pan until the
latter are a fine brown. Strain out the pork and onions; put back the
fat into the pan and fry the bones five minutes. Lay the onions in the
soup-pot with the chopped herbs, then the bones. Cover with the water
and boil slowly three hours. Strain; cool, and take off the fat. Set
over the fire; season, boil once to throw up the scum; skim, and put in
the tapioca, which should have soaked two hours in a little cold water.
Simmer until the tapioca is clear; put in the catsup, and serve.
BOILED CHICKENS.
Clean, wash, and stuff as for roasting. Sew each up in thin muslin, or
tarlatan, fitted closely to the shape, and put on in plenty of boiling
water, a little salt. Boil twelve minutes to the pound (taking the
heavier chicken as the standard) if they are tender. If doubtful, take
a longer time, and cook more slowly. When done, lay upon a heated dish,
and pour over them a cupful of drawn butter, made from the pot liquor,
thickened with butter rolled in flour, and with an egg beaten up in it
with a little chopped parsley. See “Drawn Butter, No. 3,” in “General
Receipts,” page 184.
RICE CROQUETTES.
Boil a cup of rice soft in weak broth, made from a cupful of the
chicken pot-liquor, mixed with boiling water and salted. Drain, and
stir in a couple of beaten eggs; a teaspoonful of butter, a mere dust
of flour, pepper, and a pinch of grated lemon-peel. Stir up in a
saucepan until thick and hot, and spread out to cool. When cold, flour
your hands; make the paste into long balls; roll each in raw egg, then
in cracker-dust, and fry carefully to a yellow-brown.
ASPARAGUS UPON TOAST.
Tie the bunch of asparagus up with soft string, when you have cut
away the wood, and cook about twenty-five minutes in salted boiling
water. Have ready some slices of crustless toast; dip each in the
asparagus-liquor; butter well while hot and lay upon a heated dish.
Drain the asparagus, and arrange upon the toast. Pepper, salt, and
butter generously.
POTATO AND BEET SALAD.
Slice a cupful of cold boiled potatoes. Chop a red beet, also boiled,
but lukewarm, and pour over it four tablespoonfuls of vinegar. Let
it stand while you rub together a teaspoonful of salt, half as much
each of pepper, sugar and made mustard, with a full tablespoonful of
oil, and a very little green pickle, minced fine. When this is ready,
take out a tablespoonful of chopped beet, and strew among the sliced
potatoes. Put them into a salad-bowl. Squeeze beets and vinegar through
muslin into oil, etc. Beat up well, and pour over the cold potatoes.
RASPBERRY SHORTCAKE—HOT.
1 quart of flour.
2 tablespoonfuls of lard, and the same of butter, chopped up
in the salted flour.
2½ cups “loppered” milk, or of buttermilk.
Yolks of 2 eggs, well beaten.
1 teaspoonful of soda, sifted _three times_ through the flour.
1 teaspoonful of salt.
1 quart “black caps” or wild raspberries.
Make these ingredients into a soft paste. Roll lightly into two
sheets—that intended for the upper crust half an inch thick, the lower,
less. Lay the bottom crust in a greased square pan. Strew thickly with
the berries, sprinkle with sugar, and cover with the upper crust. Bake
about twenty-five minutes, until browned, but not dry. Cut in squares,
and send, piled upon a flat dish, to table. Split and eat with butter
and sugar. It is good.
Second Week. Thursday.
——
Chicken Panada Soup.
Larded Mutton Chops. Green Pea Cakes.
Stewed Tomatoes. String-Beans.
——
Strawberry Trifle.
——
CHICKEN PANADA SOUP.
The liquor in which your chickens were boiled yesterday.
1 large cup of minced cold chicken, _very_ fine.
½ cup fine crumbs.
2 beaten eggs stirred into a cup of boiling milk.
Pepper, salt, and a pinch of mace.
1 tablespoonful of butter.
Take the fat from the cold “stock.” Heat the latter to boiling and add
the chicken, minced as finely as it can be cut. Pepper and salt to
taste, and simmer one hour. Make ready your hot milk, at the end of
that time, pour upon the beaten eggs; stir over the fire two minutes
and add the butter, and when this is melted, the crumbs. Take at once
from the fire; put into the tureen and pour in the soup through a
colander, rubbing into it all the meat that will pass the holes. Stir
well, and serve. This soup is very nice.
LARDED MUTTON CHOPS.
Trim off all the fat and skin, and lard closely with strips of fat salt
pork. Pepper, and put into a hot frying-pan. Fry them in the lardoon
fat as it flows out in heating, and turn several times to cook both
sides equally. Arrange upon a hot dish, one overlapping the next.
GREEN PEA CAKES.
2 cups of green peas, mashed while hot, with butter, pepper, and salt.
2 beaten eggs.
1 cup of milk.
Half a cupful (a small cup) of prepared flour.
When the peas are cold beat in the eggs, milk, and, at last, the flour.
The batter should not be thick. Fry as you would griddle-cakes.
STEWED TOMATOES.
Pour boiling water over them to loosen the skins. When peeled, cut up
small, leaving out the unripe and hard parts. Put over the fire with
pepper, salt, and sugar to taste; at the end of twenty minutes’ stewing
add a good piece of butter, and simmer ten minutes more.
STRING-BEANS.
Cut off the stem and blossom ends; “string” with a sharp knife. Cut
into short pieces and cook tender in boiling salted water. Drain,
pepper, salt, and butter.
STRAWBERRY TRIFLE.
1 quart of milk.
5 eggs, whites and yolks beaten separately.
1 stale sponge-cake.
1 cup of sugar.
1 cup of sweet cream.
Ripe strawberries.
Heat the milk; beat in yolks and sugar. Cook and stir until the
custard begins to thicken. Slice your cake, and put a layer in a glass
dish. Wet with the cream; cover with fresh, ripe berries, sprinkled
with sugar, then more cake, cream, and berries, until the dish is
three-quarters full. Pour the custard, gradually, over all. Beat the
whites stiff with a little sugar and strawberry-juice, and heap roundly
on the top. Lay rows of bright berries upon the _méringue_.
Second Week. Friday.
——
Purée of Potatoes.
Salmon Scallops. Fricassee of Sweetbreads.
Raw Tomatoes. Roasted Potatoes.
——
Baked Cherry Dumplings.
——
PURÉE OF POTATOES.
8 large potatoes, peeled, boiled, and rubbed through a colander.
2 quarts of boiling water.
1 cup of hot milk.
3 tablespoonfuls of butter, rubbed in flour.
1 tablespoonful of minced parsley, with salt and pepper.
Pour the water upon the potato, season with pepper and salt, and boil
gently one hour, taking care that it does not burn. Then stir in the
butter, and when this is melted, the hot milk. Let it begin to boil,
and pour out.
SALMON SCALLOPS.
1½ lbs. of cold salmon, left from steaks, or a can of preserved salmon.
2 beaten eggs.
½ cup good drawn butter.
½ cup bread-crumbs.
Pepper, salt, and minced parsley.
Chop the fish fine; rub the butter and seasoning into it, and stir into
the hot, drawn butter. Butter scallop-shells, or paté-pans, fill with
the mixture, and strew it with fine crumbs. Bake a few minutes in a
quick oven to brown them lightly. Serve in the shells.
FRICASSEE OF SWEETBREADS.
3 fine sweetbreads.
2 eggs.
4 tablespoonfuls of cream.
1 great spoonful of butter.
1 teaspoonful of chopped parsley.
A pinch of nutmeg.
1 cup of gravy—a cup of yesterday’s soup, strained, will do.
Pepper and salt to taste.
Wash the sweetbreads; boil five minutes; then lay in ice-cold water.
Slice and cover them with the gravy, and stew three-quarters of an
hour. Heat the cream—or milk—in another saucepan, putting in a pinch
of soda. Pour upon the eggs, and returning these to the fire, cook one
minute. Stir in the butter and the parsley. Take both saucepans from
the fire and empty one into the other. Stir all together well, and pour
into a hot deep dish.
RAW TOMATOES.
See receipt for last Monday.
ROASTED POTATOES.
Wash fair-sized potatoes and bake on the oven floor until soft to the
grasp of thumb and forefinger. Wipe and send to table wrapped in a
napkin.
BAKED CHERRY DUMPLINGS.
1 quart prepared flour.
2 heaping tablespoonfuls of lard.
2 cups fresh milk.
A little salt.
2 cups of stoned cherries.
½ cupful of sugar.
Rub the lard into the salted flour, wet up with the milk; roll into
a sheet a quarter of an inch thick; and cut into squares about four
inches across. Put two great spoonfuls of cherries in the centre
of each; sugar them; turn up the edges of the paste and pinch them
together. Lay the joined edges downward, upon a floured baking-pan, and
bake half an hour or until browned. Eat hot with a good sauce.
Second Week. Saturday.
——
Ox-head Soup.
Corned Beef. Mashed Turnips.
Green Peas. Mashed Potatoes.
——
Raspberries and My Lady’s Cake.
——
OX-HEAD SOUP.
1 well cleaned ox-head.
2 turnips.
1 carrot.
2 onions.
Bunch of sweet herbs.
Salt and pepper.
1 teaspoonful mixed allspice and mace.
6 quarts cold water.
Wash the head in three waters; break the bones with a few smart blows
of a hammer. Put it on in the cold water; bring to a slow boil and skim
well. Then add the sliced vegetables, and stew gently three hours. The
liquor should be reduced to four quarts. Take out the head and set in
the open air to cool. Strain the liquor, rubbing the vegetables to a
pulp. Return half of it to the fire—season and skim as it boils, for
five minutes; then add three-fourths of the meat from the head, cut
into dice. Simmer half an hour, and serve. Put bones and the rest of
the meat, well seasoned, into a jar; season the reserved “stock,” and
pour it in, and keep in the refrigerator until to-morrow.
CORNED BEEF.
Boil in plenty of hot water, fifteen minutes—at least—to the
pound. Serve drawn butter (made from the pot-liquor), with chopped
cucumber-pickle stirred in it, in a sauce-boat. Save the liquor and set
in a cool place.
MASHED TURNIPS.
Boil tender in hot salted water. Drain, mash and press, and stir in
butter, salt and pepper.
MASHED POTATOES.
Prepare as usual, and serve without browning.
GREEN PEAS.
See Sunday of First Week in this month.
RASPBERRIES AND MY LADY’S CAKE.
Send around powdered sugar with the berries. For directions for the
cake-making, I beg to refer to “BREAKFAST, LUNCHEON AND TEA,” page 329.
Third Week. Sunday.
——
Rice and Tapioca Soup.
Smothered Chickens. Mashed Squash.
String-Beans. Beets Sautés.
——
Cream Pudding.
——
RICE AND TAPIOCA SOUP.
Take the fat from your stock; pour it from the bones and meat, and
heat slowly. Have ready a cup of boiled rice—hot—and half a cup of
granulated tapioca, which has been soaked two hours in a little cold
water. When the soup boils, put them in, and simmer gently half an
hour. Should it be too thick, add a little boiling water.
SMOTHERED CHICKEN.
Clean and split a pair of young chickens down the back as for broiling.
Lay them in a dripping-pan; dash a cup of boiling water, in which have
been stirred two tablespoonfuls of butter, over them, and, covering
with another pan, cook until tender, and of an equal yellow-brownish
tint all over. Lift the pan, now and then, to baste freely—four times
with the gravy—twice, toward the last, with melted butter. Lay the
chickens in a hot-water dish; add pepper, salt, a chopped boiled egg,
_finely_ minced, and a little minced parsley, with browned flour, to
the gravy. Boil up, and pour half over the chicken, the rest into a
gravy-boat.
MASHED SQUASH.
Peel, seed, and slice fresh summer squashes. Lay in cold water ten
minutes; put into boiling water, a little salt, and cook tender. Twenty
minutes will suffice if the squash be young. Mash in a colander,
pressing out all the water; heap in a deep dish, seasoning with pepper,
salt and butter. Serve hot.
STRING-BEANS.
See Thursday of Second Week in this month.
BEETS SAUTÉS.
Boil young sweet beets until nearly done—say forty-five minutes. Skin
and slice them. Have ready in a saucepan two tablespoonfuls of melted
butter, one tablespoonful of vinegar, a _small_ onion minced, salt and
pepper. When this begins to simmer, put in the beets, and cook ten
minutes, shaking the saucepan frequently, to prevent scorching. Put the
beets into a root-dish, and pour the dressing upon them.
CREAM PUDDING.
1 quart of milk.
1 cup of hot boiled rice well cooked, but not broken.
1 cupful of sugar.
1 heaping tablespoonful of corn-starch.
5 eggs.
¼ teaspoonful of cinnamon and the same of grated lemon peel.
Heat the milk, stir in the corn-starch wet up with cold milk; then the
beaten yolks and sugar. Add to these the heaping cup of boiled rice.
Stir until it begins to thicken, add the seasoning, and pour into a
buttered bake-dish. Bake until well “set”; spread with a _méringue_ of
the whites and a little sugar, made very stiff. When this has colored
lightly, take from the oven.
Make on Saturday, and set on ice until Sunday. The colder it is, the
better.
Third Week. Monday.
——
Green Pea Soup.
Beef Miroton. Asparagus Omelette.
Tomato Salad. Green Peas.
——
Mountain Custard, or “Junket.”
Tea and Fancy Biscuits.
——
GREEN PEA SOUP.
Take the fat from the top of the corned-beef liquor; add the beef-bones
and any others you may have. Boil gently one hour, skimming often.
Strain, and put in two quarts of green peas, a minced onion, and a
bunch of sweet herbs. Cook forty-five minutes and rub to a pulp through
a colander. Add pepper, heat to a boil and pour upon dice of fried
bread laid in the tureen.
BEEF MIROTON.
Mince the remains of your corned beef; season with pepper, salt, a
little chopped pickle, two boiled eggs chopped fine; wet with whatever
gravy you may have, and put into a greased pudding-dish. Cover
with mashed potatoes, made _very_ soft with milk and butter, sift
bread-crumbs over all, and bake, covered, half an hour, then brown.
This is a nice way of warming over cold meat.
ASPARAGUS OMELETTE.
6 eggs beaten very light.
1 bunch of asparagus, the green tops only. (The stalks will be
an improvement to your soup.)
2 tablespoonfuls of milk.
Beat whites and yolks together, add the milk, then the boiled
asparagus heads, _cold_ and chopped fine. Have ready a frying-pan with
a tablespoonful of butter in it, hot, but not frying. Pour in the
mixture; shake well from the bottom as it forms, loosen from the pan
with “spatula” or cake-turner; fold over in the middle, and turn the
pan upside down upon a hot dish.
TOMATO SALAD.
Peel and slice your tomatoes, put into a salad-dish, and pour over them
a dressing prepared as follows:
3 yolks of hard-boiled eggs, pounded.
1 beaten raw egg.
1 teaspoonful of salt.
A pinch of cayenne.
1 teaspoonful white sugar.
2 tablespoonfuls of salad oil.
1 teaspoonful of made mustard.
½ teacupful of vinegar.
Rub yolks, mustard, pepper, salt, sugar and oil to a paste. Beat in the
raw egg with your whisk, finally, the oil, a little at a time. Stir
a great lump of ice into the dressing, whirling rapidly for half a
minute. Take it out and pour the mixture over the salad.
GREEN PEAS.
For Green Peas Receipt, see Sunday of First Week in this month.
MOUNTAIN CUSTARD, OR “JUNKET.”
2 quarts of milk.
2 tablespoonfuls of sugar.
Vanilla, or other essence.
2 teaspoonfuls of liquid rennet—to be had at most of the grocers
and all the druggists.
Pour the milk, slightly warmed, into a glass bowl; sweeten, flavor, and
stir in the rennet. Set in a rather warm place until it is firm, like
“loppered” milk or blanc-mange; then put on ice. If at the end of an
hour it remains liquid, put in more rennet. Do not let it stand until
the whey separates from the curd. Two hours in warm weather should be
enough. Eat with cream and sugar.
TEA AND FANCY BISCUITS.
Peek & Freans, Mackenzie & Mackenzie, and Huntley & Palmer make the
best fancy biscuits that come to the American market.
Third Week. Tuesday.
——
Vermicelli Soup.
Beefsteak. Young Onions.
Potato Puffs. Spinach.
——
Strawberries and Cream.
Mother’s Cup-Cake.
——
VERMICELLI SOUP.
6 lbs. of beef-shin, meat chopped and bones cracked.
2 onions.
2 carrots.
2 turnips.
6 large tomatoes.
Bunch of herbs.
Pepper, salt, and 1 tablespoonful mushroom catsup.
¼ lb. vermicelli, broken small.
6 quarts of water.
Put meat, bones, and sliced vegetables and herbs on in the water early
in the day, and stew gently five hours. Strain and season. Set aside
two quarts of stock, with the bones and meat, highly seasoned, until
to-morrow, keeping upon the ice. Boil and skim the rest; add the
vermicelli; simmer fifteen minutes, and pour out. Put in the catsup
after the soup goes into the tureen.
BEEFSTEAK.
Flatten with the broad side of a hatchet, and broil quickly about ten
minutes over a clear, hot fire. Lay between two hot dishes, with salt,
pepper, and a great lump of butter upon it to draw the juices to the
surface, for five minutes before serving.
YOUNG ONIONS.