pork in the bottom of a pot; lay the chicken upon this; pepper and
salt. Cover with more pork, and pour in three tablespoonfuls of hot
water mixed with as much butter. Finally, drop in a little minced
onion. Cover tightly, and heat very slowly. After the chickens begin
to stew, cook steadily one hour, if they are tender. If not, increase
the time at discretion. When they are done, take up and keep hot. Add a
little boiling water to the gravy; strain, thicken with browned flour,
boil up and pour upon the fowls.
BOILED ONIONS WITH SAUCE.
Boil fifteen minutes in hot salted water. Throw this off; add a little
gravy (made, if you have none ready, by boiling a chicken-scrag and
feet in a pint of water, until there is less than a cupful of broth,
then seasoning and thickening this), with chopped parsley. Stew five
minutes longer, or until tender, and dish.
GREEN PEA CAKES.
2 cups of boiled green peas, mashed hot with pepper, salt, and butter;
2 beaten eggs; 1 cup of milk; ½ cup of prepared flour.
Mix and beat hard. Fry as you would griddle-cakes.
POTATOES À LA LYONNAISE.
Chop cold parboiled potatoes into coarse dice. Put some butter in a
frying-pan, and, when hot, throw in a tablespoonful of chopped onion
and a little parsley. Cook one minute; add the potatoes, and stir until
very hot and glazed with the butter, but not until colored. Serve hot.
BAKED CUP CUSTARDS.
1 quart of milk; 5 eggs; 1 cup of sugar; lemon flavoring for custard,
and lemon-juice for the _méringue_.
Heat the milk, add all but two tablespoonfuls of sugar to the beaten
yolks of all the eggs and the whites of two, and pour the scalding milk
upon them, mixing in well. Fill buttered stone-china cups with this
custard; set in a dripping-pan of hot water, and bake until “set.”
Then pile upon them roughly a _méringue_ made of the reserved whites,
whipped stiff with the rest of the powdered sugar and the lemon-juice.
Shut the oven until these begin to be tinged. Eat cold from the cups.
Fourth Week. Friday.
——
Corn Soup.
Mayonnaise of Lobster. Beefsteak au Maître d’Hôtel.
Stewed Lima Beans. Fried Cucumbers.
Boiled Potatoes.
——
Blackberry Pie.
Iced Tea.
——
CORN SOUP.
1 pint of grated corn just from the cob; 3 pints of boiling water; 1
pint of hot milk; 3 tablespoonfuls of butter; 1 heaping tablespoonful
of flour; pepper; salt; yolks of 2 eggs.
Put on the cobs, after you have grated off the corn, in the boiling
water, and cook half an hour. Take them out and put in the corn. Boil
one hour or until very soft. Pulp through the colander back into the
water. Season, and set over the fire to simmer. Put the butter into a
saucepan, and, when hot, stir in the flour. Cook ten minutes, stirring
all the while. Add a little of the soup to thin it, and empty the
saucepan into the soup-pot, stirring the contents until smooth. Heat
the milk in another saucepan, pour upon the beaten yolks, cook one
minute, and pour into the tureen. Season with pepper and salt, and stir
the soup into it. This is a remarkably nice soup.
MAYONNAISE OF LOBSTER.
Meat of one large boiled lobster, cold and cut into dice. Lay aside the
coral for the dressing. Make this of these ingredients: 4 hard boiled
eggs; 2 tablespoonfuls best salad-oil; 1 teaspoonful, each, of made
mustard, salt, white sugar, and anchovy sauce; vinegar and cayenne to
taste.
Pound the yolks perfectly smooth, and rub in the coral and other
ingredients with great care, moistening with vinegar as they stiffen,
until a smooth cream is the result. Pour this over the minced lobster,
and toss up well with a silver fork. Heap in the centre of your
salad-bowl, and lay cool, white lettuce-hearts around it, helping out
these with the lobster. Inside of the lettuce lay a chain of the sliced
boiled whites.
BEEFSTEAK AU MAÎTRE D’HÔTEL.
Broil your beefsteak in the usual manner. Lay upon the chafing-dish
and pour upon it a sauce made of 1 great spoonful of butter; 1
teaspoonful very finely minced parsley; pepper, salt and the juice of a
lemon—heated _almost_ to boiling in a clean saucepan. Put a hot cover
over the steak, and let it stand five minutes before serving.
STEWED LIMA BEANS.
Boil in hot salted water fifteen minutes. 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 onion, a little chopped parsley; pepper and a cupful of hot
milk, with a pinch of soda stirred in to prevent curdling. Stew slowly
fifteen minutes more; stir in a scant tablespoonful of butter rolled in
flour; cook ten minutes and pour out.
FRIED CUCUMBERS.
See Wednesday, First Week in July.
BOILED POTATOES.
See Monday of this week.
BLACKBERRY PIE.
Line a pie-dish with good crust, and fill with ripe berries, sweetening
plentifully. Cover with another crust and bake in a moderate oven. Eat
cold with white sugar sifted over it.
ICED TEA.
See Sunday, Third Week in July.
Fourth Week. Saturday.
——
Kilkenny Soup.
Mutton Chops. Ragoût of Vegetables.
Stewed Tomatoes.
——
Indian Pudding.
——
KILKENNY SOUP.
3 lbs. of lean beef; 2 lbs. scrag of mutton, cut up small; 1 lb. lean
ham; 3 sliced onions; 3 carrots; 2 turnips; bunch of sweet herbs; ⅔ of
a cup of Irish oatmeal, previously soaked four hours in a little tepid
water; 6 quarts of cold water; pepper and salt; 6 parboiled potatoes,
sliced.
Crack the bones, and cut the meat into strips. Cover with the water,
and bring slowly to the boil. When this has lasted one hour, skim off
the top of the pot, and put in the onions fried brown in dripping, the
other vegetables sliced, and the herbs; cook three hours longer, and
strain the soup. Season the meat pretty highly and pour upon it—in a
jar or bowl—half the clear stock. Set upon the ice for Sunday, when
cold. Rub the vegetables through the colander into the rest of the
stock; cool, take off the fat, season, add the sliced potatoes and the
oatmeal, and cook one hour more. Strain into the tureen.
MUTTON CHOPS.
Trim, leaving a bit of bare bone at the end of each. Pepper, and broil
over a clear fire. Lay upon a hot dish; salt and butter both sides of
each chop, and lay outside of your stewed tomatoes.
RAGOÛT OF VEGETABLES.
Parboil 1 carrot, 1 turnip, 2 potatoes, 2 ears of corn, 1 cup of Lima
beans, and the same of peas, 1 onion, and with them ¼ lb. of fat salt
pork. Drain off the water, and lay aside the pork. Slice carrots,
turnips, potatoes and onion. Put into a saucepan with a cup of your
soup taken out before thickening; season well; cut the corn from the
cob and add with the peas, beans, and a sliced tomato as soon as the
rest are hot. Stew all together half an hour. Stir in a great lump of
butter rolled in flour; stew five minutes and pour into a deep dish.
STEWED TOMATOES.
Loosen the skins with hot water, peel and slice. Stew until broken to
pieces. Pulp through a coarse sieve, rubbing out all that will pass.
Return to the fire with a little sugar, pepper and salt, and boil
briskly fifteen minutes. Stir in, then, enough fine crumbs to make it
like a tolerably thick batter; add a great spoonful of butter; stew,
stirring well, five minutes; pour in the middle of a flat dish, and
arrange the chops around it.
INDIAN PUDDING.
1 quart of milk; 4 cups white Indian meal; 3 eggs; 4 tablespoonfuls of
sugar; 1 teaspoonful of salt; ¼ lb. powdered suet; 1 teaspoonful of
cinnamon; ¼ teaspoonful of soda in the milk.
Scald the milk, and, while hot, stir in meal, suet, and salt. When
cold, beat in the yolks and sugar, the spice—at last the whites.
Beat long and hard; pour into a buttered mould, leaving room for
swelling—and plenty of it—put into a pot of boiling water almost up to
the top, and boil _four_ hours. Turn out, and eat hot with sauce.
AUGUST.
First Week. Sunday.
——
Macaroni Soup.
Stewed Ducks. Green Peas.
Boiled Corn. Fried Egg-plant.
Potato Salad.
——
Almond Custard with Cocoanut Frost.
——
MACARONI SOUP.
Take the fat from your cold soup; pour the latter carefully from the
meat, and heat to a slow boil. Having removed all the scum that will
rise, add a quarter pound of macaroni, broken into short pieces, boiled
twenty minutes in hot salted water, and left to get cold. Simmer
fifteen minutes, and serve.
STEWED DUCKS.
Clean, wash, and truss neatly, but do not stuff the ducks. Put into a
broad saucepan, such as is generally known as a braising-pan. Strew
with a little onion; pour over them a cupful of weak broth made by
boiling the giblets in a pint of water and reducing one-half. Season
this well, and when you have poured it upon the ducks, cover the
saucepan and cook gently an hour and a half or until the ducks are
tender. Turn them when half done. Take up when ready; keep hot while
you strain and thicken the gravy with browned flour. Pour a little over
the ducks, the rest into a boat.
GREEN PEAS.
See Monday, Fourth Week in July.
BOILED CORN.
Strip off all except the inner thin husk. Turn this down, and pick off
the silk. Put back the husk, tie with a bit of thread, and cook in
boiling water from twenty-five to thirty minutes. Break off the stalks
and husks, and send to table wrapped in a napkin.
FRIED EGG-PLANT.
Cut in slices half an inch thick; pare each carefully, and lay for one
hour in salt and water, to remove the bitter taste. Then slightly salt
and pepper each piece, and dip in a batter made of two eggs, half a cup
of milk, and _about_ a cup of flour, or enough for thin batter. Fry in
hot lard or dripping to a fine brown; drain well, and serve hot.
POTATO SALAD.
Slice six or eight cold boiled potatoes; put them into a salad-dish,
and season as follows: To two tablespoonfuls of salad-oil add one
teaspoonful of sugar, half as much, each, of made mustard, salt, and
pepper, and nearly as much essence of celery. Rub to a smooth paste,
and whip in, a teaspoonful at a time, five tablespoonfuls of vinegar.
When well mixed, pour upon the salad.
ALMOND CUSTARD, WITH COCOANUT FROST.
2 cups fresh milk, with a pinch of soda stirred in; ½ lb. almonds,
blanched, dried, and pounded; 3 beaten eggs; ½ cup powdered sugar;
rose-water; 1 cocoanut, pared, thrown into cold water, and grated.
Scald the milk; stir in the almond-paste, which should have been mixed
with rose-water, to prevent oiling. Boil one minute, and pour upon the
beaten eggs and sugar. Return to the fire, and stir until the mixture
begins to thicken. Take off, and pour into a bowl. When cold, put on
ice until Sunday. Then turn the custard into a glass dish, and heap
high with the grated cocoanut. Strew powdered sugar over all.
First Week. Monday.
——
Clam Soup.
Ragoût of Duck and Green Peas. Onions.
Potatoes, with Cheese Sauce. Raw Tomatoes.
——
Blackberries, Huckleberries, and Cream.
Sliced Cake.
——
CLAM SOUP.
50 clams; 1 quart of hot water; 2 tablespoonfuls of butter; 1
tablespoonful of flour; 1 teaspoonful chopped onion, and same of mixed
thyme and parsley; 2 cups of hot milk; salt and cayenne; 2 blades of
mace.
Cut the hard parts off from the clams, putting the soft halves on ice.
Strain off all the liquor, and put with the hard bits over the fire,
with a quart of hot water, the onion, herbs, and mace. Simmer forty
minutes. Heat the milk in another vessel—not forgetting the pinch of
soda; stir in the butter, cut up in the flour, and set in hot water
until the soup is ready. At the end of the forty minutes, strain the
clam broth, leaving out the hard parts. Put in the soft, season with
salt and cayenne, and let them _just_ boil. Pour into the tureen, add
the milk and butter, and set the tureen in hot water five minutes
before serving.
RAGOÛT OF DUCK AND GREEN PEAS.
Cut the meat from the carcasses left since yesterday, making the slices
as neat as you can. If you have not a _large_ cupful of gravy left,
make it by stewing down the bones and stuffing in a quart of water,
cooling, skimming, and seasoning it. Put this in a saucepan with the
pieces of duck, and set where it will get very hot, but _not_ boil.
Cook a quart of tender green peas in boiling water twenty minutes;
drain, and season them with pepper, salt, and butter. Take out the
duck and pile in the centre of a dish; put the peas around it like a
green hedge. Boil up the gravy once when you have stirred in a little
browned flour, wet with cold water, and pour upon the meat.
ONIONS.
Boil in two waters, and after draining off the last, cover, barely,
with boiling milk; stir in a good piece of butter rolled in flour;
season with salt and pepper; boil once, and pour into a deep dish.
POTATOES, WITH CHEESE SAUCE.
12 boiled potatoes, mashed soft with milk and butter; 4 tablespoonfuls
of dry, grated cheese; 1 cup of rich drawn butter; 2 beaten eggs;
pepper, salt, and nutmeg; triangles of fried bread; cracker-dust.
Stir into the hot drawn butter the pepper, salt, nutmeg, beaten
eggs, and half the cheese, and heat, stirring constantly, until it
thickens. Put a layer of potato upon a flat stone-china dish—or a
block-tin one—round it to suit the shape of the dish, and cover with
the sauce; this, in turn, with a narrowing round of potatoes, but of
equal thickness, and this with sauce, and so on, until you have a mound
rounded on top. Coat with sauce, then with the rest of the cheese and
some pounded cracker. Lay the sippets of fried bread up against it at
the base, and heat to browning in a quick oven.
BLACKBERRIES, HUCKLEBERRIES, AND CREAM.
CAKE.
Put the blackberries in a dish of their own. Some persons like them
with cream, but more prefer to eat them simply strewed with sugar. Wash
the huckleberries, and pass cream and sugar with them; then a basket of
simple cake.
First Week. Tuesday.
——
A Summer Soup.
Veal Collops. Tomato Sauce.
Raw Cucumbers. String Beans.
——
Apple Compote au Gratin.
——
A SUMMER SOUP.
3 lbs. coarse, lean beef, cut into strips; 1 lb. ham or salt-pork
bones; 4 quarts of water; 2 carrots; 2 turnips; 12 very small and young
onions, minus the stalks; 1 cup of strained tomato sauce; 1 cup of
green peas; ½ cup of green corn, cut from the cob; pepper and salt.
Cook the beef and bones in the water down to two quarts of liquid.
Strain, cool, and skim. Meanwhile cut carrots and turnips into neat
dice or strips, and parboil with the onions five minutes in boiling
water. Return your skimmed and seasoned stock to the fire, and when
almost on the boil, put in the parboiled and drained vegetables, with
peas and corn. Simmer half an hour, add the tomato sauce, and cook ten
minutes more, then pour out.
VEAL COLLOPS.
3 lbs. of lean veal, cut into square bits, two inches across, and more
than half an inch thick; ¼ lb. fat salt pork, cut into lardoons; 1 cup
of gravy taken from your soup before adding the vegetables; 1 cup of
drawn butter; yolks of 2 eggs; juice of half a lemon; pepper, salt,
nutmeg, and a pinch of mace.
Lard the veal with the pork, and lay in a pan of boiling water three
minutes. Have ready a cup of gravy seasoned with nutmeg, pepper, salt,
and lemon-peel. Put in the meat, and simmer half an hour very gently.
Beat the yolks into the drawn butter; stir in the lemon-juice; add to
the contents of the saucepan, and stir, carefully, not to break the
lardoons, five minutes. Heap the collops into a block upon a dish, and
pour on the gravy.
TOMATO SAUCE.
Peel, slice, and stew twenty minutes; then season with pepper, salt,
butter rolled in flour, and sugar. Simmer five minutes, and pour out.
STRING-BEANS.
Cut off the ends; “string” well, paring both sides with a keen knife;
cut into short pieces, and cook in boiling salt water forty minutes.
Drain; salt, pepper, and stir in a tablespoonful of butter, heated with
a teaspoonful of vinegar.
RAW CUCUMBERS.
Pare, lay in ice-water one hour; slice, and mix with pounded ice, in a
glass bowl. Pass vinegar, salt, pepper, and oil with them.
APPLE COMPOTE AU GRATIN.
Make a quart of good apple sauce; rubbing it very smooth, and beating
in, while hot, sugar to make it quite sweet, nutmeg, and a great
spoonful of butter. Make a heap of it (it should be rather stiff when
cold) upon a deep plate, or pie-dish. Wash all over with beaten egg,
and sift rolled cracker thickly upon it. Bake half an hour, and eat hot
with butter and sugar.
First Week. Wednesday.
——
Beef Noodle Soup.
Boiled Chickens and Tongue. Fried Egg-plant.
Lima Beans. Potato Puffs.
——
Peaches and Cream.
——
BEEF NOODLE SOUP.
First—to borrow an idea from worthy Mrs. Glass—make the noodles.
Take 4 eggs, beaten one minute; 3 tablespoonfuls of water; enough flour
(prepared) for stiff dough, and a saltspoonful of salt. Make up, and
knead fifteen minutes. Roll into a thin sheet, and cut half of it into
long strips, less than half an inch wide, and these, again, across at
intervals of four inches. Now, roll the other half of the sheet up very
closely, making a long scroll like a quill. Cut this across, with a
keen knife, into little wheels less than a quarter of an inch wide. Lay
all in a sunny window to dry. Those intended for to-day will be fit to
use in two hours. The rest will keep in a dry, cool place several days,
and can be used as a vegetable, or in soups.
Make a stock of 2 lbs. of beef bones, the same of mutton bones and a
slice of lean ham boiled in three quarts of water, with 1 onion, 1
carrot, and a bunch of herbs chopped. Boil down to two quarts, strain;
cool, skim and season, and put in a good handful of the noodles—a few
at a time—so soon as it boils. Simmer twenty minutes.
BOILED CHICKENS AND TONGUE.
Clean, wash, and truss the chickens; bind legs and wings down closely
by tying up the fowls in white, perfectly clean bobbinet lace, or
mosquito net. Put on in plenty of boiling salted water and cook one
hour, unless they are large and tough. In that case cook _very_ slowly
and long. Have ready a tongue, which has soaked several hours in warm
water—boiled, skimmed, and trimmed. Lay upon a dish with a chicken on
each side. Pour a few spoonfuls of melted butter, heated, with a little
chopped parsley, over all three; set in a quick oven three minutes;
anoint again with the butter and parsley, and send to table upon a hot,
clean dish. Pass a boat of drawn butter with them. Save the chicken
liquor, well seasoned, for to-morrow’s soup, also the water in which
the tongue was boiled. If it is a smoked tongue, you can use the fat
from the top for dripping. If corned, the liquor can be added to soups
and gravies.
FRIED EGG-PLANT.
Please refer to Sunday of this week.
LIMA BEANS.
Shell and cook in boiling salted water about thirty minutes. Drain,
dish, and stir in salt, pepper, and a good lump of butter.
POTATO PUFFS.
6 boiled potatoes, mashed soft, with a tablespoonful of milk, and as
much butter; 3 beaten eggs; 6 tablespoonfuls of prepared flour, or
enough to enable you to make into soft dough. Make into balls like
doughnuts; roll these in flour, and fry to a fine brown in hot lard.
PEACHES AND CREAM.
Pare and slice the peaches just before dinner, and cover the glass
dish containing them to exclude the air as much as may be, since they
soon change color. Do not sugar them in the dish. They then become
preserves—not fresh fruit. Pass “fruit sugar” and cream with them.
First Week. Thursday.
——
Chickens and Corn Soup.
Game Mutton. Green Peas.
Beets. Mashed Potatoes.
——
Huckleberry Shortcake.
——
CHICKEN AND CORN SOUP.
The pot-liquor from yesterday’s chickens; 12 ears of corn, grated from
the cob; 1 cup of milk; 1 tablespoonful of butter, rolled in flour;
pepper, salt, and parsley.
Take the fat from the top of your liquor, and save in the dripping-pot.
Heat the broth to a boil; put in the cobs from which the corn has been
cut, and cook half an hour. Strain the soup; put again over the fire
and put in the cut corn. N. B.—It is well to split each row of grains
before cutting them off. Cook forty minutes, stir in butter and flour,
with the parsley. Simmer five minutes, and serve.
GAME MUTTON.
Cut away the under-side of a nice leg of mutton, to make it as flat as
may be without exposing the bone. Put the pieces thus trimmed off over
the fire, with a quart of water, and stew down one-half. Cool, skim,
season, and re-heat. Meantime, lard the upper side of the meat with
slender lardoons. If you have not a larding-needle—which is a pity—use
a long-bladed jack-knife to make diagonal incisions in the mutton;
then thrust in the lardoons with your fingers, bringing both ends to
the surface. Now rub the meat all over with hot butter and vinegar,
letting the surplus trickle into the dripping-pan. Pour the boiling
pint of gravy over the leg, and roast twelve minutes to the pound,
basting every ten minutes, copiously. Just before taking it up, pour
off the fat from the gravy; dip up a few spoonfuls of the brown juice,
and, mixing with as much currant jelly, beat in a little browned flour,
wet up with cold water. Baste the meat with this until a fine brown
glaze covers it. Serve the gravy, well skimmed, in a boat. This is a
delightful dish. Carve judiciously, so as to leave a seemly joint cold
for to-morrow.
GREEN PEAS.
See Sunday of this week.
BEETS.
See Tuesday, Fourth Week in July.
MASHED POTATOES.
Prepare as usual, and serve without browning.
HUCKLEBERRY SHORTCAKE.
Please see Wednesday, Second Week in June.
First Week. Friday.
——
Sister Anne’s Soup.
Boiled Bass. Cold Mutton.
Boiled Potatoes. Tomato Salad.
Green Corn Pudding.
——
Apple Custard Pie.
——
SISTER ANNE’S SOUP.
12 potatoes, pared and quartered; 1 onion, sliced; tablespoonful of
minced parsley; 1 cup of unskimmed milk (cream is still better); 2
tablespoonfuls of butter; 1 tablespoonful of corn-starch, wet with cold
milk; 1 teaspoonful of sugar; 2 quarts of boiling water; pinch of soda
in the milk.
Parboil the potatoes ten minutes; throw off the water, and put on
two quarts of boiling water. Cook in this one hour with the onion,
replenishing from the kettle as it boils away. Then rub through a fine
colander, season with pepper, salt, and parsley, and re-heat. When it
bubbles up, stir in the butter and corn-starch; boil up, add the hot
milk, and serve.
BOILED BASS.
Put enough water in the pot for the fish to swim in, easily. Add half a
cup of vinegar, a teaspoonful of salt, an onion, a dozen black peppers,
and a blade of mace. Sew up the fish in a piece of clean net, fitted
to its shape. Heat slowly for the first half hour, then boil eight
minutes, at least, to the pound, quite fast. Unwrap, and pour over it
a cup of drawn butter, based upon the liquor in which the fish was
boiled, with the juice of half a lemon stirred into it. Garnish with
sliced lemon.
COLD MUTTON.
Put on the larded joint, cold, garnished with nasturtium flowers and
curled parsley.
BOILED POTATOES.
Pass with the fish. Please see Monday of Fourth Week in July.
TOMATO SALAD.
Peel with a sharp knife. Slice, arrange in a salad-dish, and pour over
it a dressing such as you made for potato salad on Sunday of this week.
GREEN CORN PUDDING.
12 ears of sweet corn, each row of grains split lengthwise, then cut
close to the cob; 4 eggs; 2 cups of milk; 1 tablespoonful of sugar,
rubbed up with one of butter; 1 teaspoonful of salt; 2 tablespoonfuls
of flour.
Mix as you would a rice pudding, and bake one hour in a buttered dish.
Serve in the bake-dish, hot.
APPLE CUSTARD PIE.
Make a _very_ sweet apple sauce in which not a lump remains. To each
cupful add two eggs beaten light and half a cupful of perfectly fresh
milk. Have ready some paste-shells in pie-plates, fill with the custard
and bake at once without an upper crust.
First Week. Saturday.
——
Pot au Feu.
Ham and Eggs. Casserole of Potato.
String-Beans. Cream Squash.
——
Jelly Omelette.
——
POT AU FEU.
5 lbs. of brisket of beef—bones cracked, and meat sliced; the broken
bones of your cold mutton, after you have sliced off the meat; 2
grated carrots; 2 grated turnips; 1 large fried onion; bunch of sweet
herbs; 1 whole carrot; 1 whole turnip, cut into dice; 1 very small
cauliflower, the bunches clipped apart; 6 quarts of water; pepper and
salt.
Put on the meat, bones, onion, grated vegetables and herbs in the
soup-pot with the water; cover closely and cook slowly five hours.
Then strain; take out the meat and set aside with half the stock, well
seasoned, for Sunday. Put on the ice when cold. Cool and skim the
rest; season; put back in the pot with a parboiled turnip, carrot, and
cauliflower, the latter clipped into small clusters; the others cut
into dice. Simmer half an hour, and serve.
BROILED HAM AND EGGS.
Cut slices of cooked ham of equal size; broil upon a gridiron over a
clear fire. Lay upon a hot dish; pepper, and spread each slice with a
mixture of melted butter and a very little made mustard. Lay on each a
poached egg, trimmed neatly.
CASSEROLE OF POTATO.