into squares; put in the centre of each an apple; bring the corners
together, and pinch the edges. Have ready some small square cloths,
dipped in hot water, and floured on the inside. Enclose each dumpling
in one of these, leaving room to swell, and tie it up, bag-wise, with
a stout string. Boil one hour; turn out and serve with plenty of sweet
sauce.
Fourth Week. Friday.
——
Onion Soup Maigre.
Baked Blue Fish. Imitation Oyster Scallops.
Potato Puff à la Genève. Raw Cucumbers.
——
Cream Cakes.
——
ONION SOUP MAIGRE.
3 _large_ onions, sliced; 3 boiled potatoes rubbed through a colander;
3 tablespoonfuls of rice boiled in 1 quart of milk; 2 quarts of cold
water; 3 tablespoonfuls of butter rolled in one of flour; chopped
parsley; pepper and salt to taste.
Parboil the onions ten minutes; throw off the water and let them
cool. Then slice, and put over the fire with the cold water, and boil
down to three pints. The onions should be reduced to a pulp. Strain;
rub through the colander, and set over the fire. When it boils, add
the mashed potatoes, the butter, seasoning, parsley, and simmer ten
minutes. Have the rice boiled soft in the milk with a pinch of soda;
strain it out and add to the soup in the kettle. Cook gently five
minutes, and turn into the tureen. Pour in the boiling milk, and it is
ready.
BAKED BLUE FISH.
Score the fish down the back, and lay in a dripping-pan. Pour over it
a cup of hot water in which have been melted two tablespoonfuls of
butter. Bake one hour, basting every ten minutes; twice with butter,
twice with the gravy, and again twice with butter. Take up the fish
and keep hot, while you strain the gravy into a saucepan; thicken
with flour; add a teaspoonful of anchovy paste, the juice of half a
lemon with a little of the grated peel, pepper and salt. Boil up, pour
half over the fish, the rest into a boat. Garnish the fish with eggs,
quartered lengthwise, lettuce hearts, and quartered lemons.
IMITATION OYSTER SCALLOPS.
Cut the best pieces from your cold roast veal, in squares about an inch
long and half as thick and wide. Make a cup of rich drawn butter, and
put these into it. Set over the fire in a saucepan, and add a _very_
little minced onion and parsley. Heat for ten minutes, but do not boil.
Chop a pickled cucumber quite fine, stir into the mixture, season with
salt and cayenne; fill scallop, or clam shells, or _paté_-pans lined
with baked paste, with the scallop; cover with fine crumbs, and brown
in a brisk oven.
POTATO PUFF À LA GENÈVE.
Whip mashed potatoes light and soft with milk, butter, and two raw
eggs; season with pepper and salt, and beat in a few spoonfuls of
powdered cheese. Pile upon a neat bake-dish, and brown nicely. Serve in
the dish.
RAW CUCUMBERS.
See Friday, Second Week in September.
CREAM CAKES.
Some good puff-paste; whites of 2 eggs; ½ cup of sweet jelly; 1 cup of
cream, whipped to a froth; 3 tablespoonfuls powdered sugar; vanilla, or
other flavoring.
Roll out the paste as for pies. Cut into squares five inches across.
Have ready well-greased muffin-rings, three inches in diameter. Lay one
in the centre of each square; turn up the four corners so as to make
a cup of the paste; pinch the tips upon the upper edge of the ring to
keep it in place, and having prepared all, bake in a quick oven. When
done, pull out the rings with care; brush the paste, outside and in,
with the white of egg, and set back to brown. When cold, wash on the
inside with the jelly, and fill with the whipped cream, sweetened and
flavored.
Fourth Week. Saturday.
——
Vegetable Soup à la Crécy.
Glazed Ham. Lettuce Salad.
Potatoes à la Lyonnaise. Cabbage au Gratin.
——
Peach Pudding.
——
VEGETABLE SOUP À LA CRÉCY.
2 lbs. of coarse, lean beef, cut into strips; 2 lbs. of knuckle of
veal, chopped to pieces; 2 lbs. of mutton bones, and the bones left
from your cold veal, cracked to splinters; 1 lb. of lean ham; 4 large
carrots; 2 turnips; 2 onions; bunch of herbs; 3 tablespoonfuls of
butter, and 2 of flour; 1 tablespoonful of sugar; salt and pepper; 7
quarts of water.
Put on meat, bones, herbs and water, and cook slowly five hours. Strain
the soup, of which there should be five quarts. Season meat and bones,
and put into the stock-pot with three quarts of the liquor. Save this
for days to come. While the soup for to-day is cooling that you may
take off the fat, put the butter into a frying-pan with the sliced
carrots, turnips, and onions, and fry to a light brown. Now, add a
pint of the skimmed stock, and stew the vegetables tender; stir in the
flour wet with water; and put all, with your cooled stock, over the
fire in the soup-kettle. Season with sugar, cayenne and salt; boil five
minutes; rub through a colander, then a soup-sieve, heat almost to
boiling, and serve.
GLAZED HAM.
Soak and boil a ham twenty minutes to the pound, and let it get almost
cold in the water. Skin it neatly, and coat with a paste made of a
cup of cracker-crumbs, one of milk, two beaten eggs, and seasoned
with pepper. Set the ham in the oven until the glazing is browned,
moistening, now and then, with a few spoonfuls of cream. Wind frilled
paper about the shank, and garnish with parsley.
LETTUCE SALAD.
Pull out and tear to pieces the hearts of lettuce; pile in a
salad-bowl; sprinkle with white sugar, and season with oil, pepper,
salt, and vinegar, in the proportions so often given. Toss up with a
silver fork.
POTATOES À LA LYONNAISE.
See Saturday, First Week in September.
CABBAGE AU GRATIN.
Quarter a small white cabbage, and boil tender in pot-liquor taken from
your ham. Let it get cold; chop and season with pepper, salt, a good
spoonful of butter, three or four of milk, and beat smooth with two raw
eggs. Put into a buttered dish; strew thickly with crumbs; wet these
with pot-liquor, and bake, covered, forty-five minutes,—then brown.
PEACH PUDDING.
12 ripe peaches, pared, stoned, and stewed in a little water; 1 cup
bread-crumbs; 2 cups of boiling milk; 5 tablespoonfuls of sugar; 5
beaten eggs; tablespoonful of butter.
Soak the crumbs in the hot milk; stir in the butter, the beaten eggs
and sugar, at last the cooled and mashed peaches. Beat up light; put
into a buttered pudding-mould; set in a pan of boiling water; cover,
and cook one hour in a good oven. Turn out, and eat with sweetened
cream.
OCTOBER.
First Week. Sunday.
——
Tapioca Soup.
Fricassee of Ducks. Tomatoes in a Mould.
Sweet Potatoes. Potato Rissoles.
——
Ruby’s Pudding.
——
TAPIOCA SOUP.
Remove the fat from your soup-stock; pour off two quarts; heat, and
strain through coarse muslin back into the pot. Stir in half a cup of
soaked tapioca—the fine-grained—simmer until clear; add half a glass of
brown sherry, and serve.
FRICASSEE OF DUCKS.
Clean, wash, and cut the ducks into four pieces each. Flour, and fry
them to a light brown. Drain; put into a saucepan, with a cup of gravy
(a little of your soup-stock will do), a glass of claret, some chopped
parsley, a small onion, minced, salt and pepper. Cover closely, and
stew half an hour, or until the ducks are tender. Take them out;
strain, and set the gravy in cold water to throw up the fat. Take it
off; thicken with browned flour wet with water; boil up, and, having
laid the ducks upon a flat dish, pour the gravy over them. This is a
very fine fricassee.
TOMATOES IN A MOULD.
Peel and slice eight tomatoes. Put them in a coarse cloth, and press
out most of the juice into a bowl. Save this carefully. Chop the
tomatoes; mix in two tablespoonfuls of fine crumbs, pepper, salt,
sugar, and a tablespoonful of melted butter. Stir up well, and put into
a buttered mould. Fit on the top, and set in a pot of boiling water.
Keep at a fast boil for one hour. When done, turn out upon a flat
dish, and pour over them this sauce: Heat the tomato-juice; stir in a
tablespoonful of butter rolled in flour, season with pepper, sugar, and
salt; boil one minute.
SWEET POTATOES.
See Tuesday, Fourth Week in September.
POTATO RISSOLES.
Mash the potatoes fine, and whip with a fork, adding pepper, butter,
and milk, lastly, a beaten egg. Have ready one-third as much chopped
ham as you have potato; mix all together; make into round balls a
little larger than an English walnut; dip in egg, then in cracker-dust,
and fry quickly in plenty of good dripping. Drain upon paper, and serve
hot.
RUBY’S PUDDING.
Some good puff-paste; ¼ lb. of stale sponge-cakes, pounded; 1 cup of
milk; 1 tablespoonful of butter; 1 teaspoonful corn-starch wet in milk;
yolks of 2 eggs; 1 heaping spoonful of sugar; a little nutmeg; whites
of 3 eggs; strawberry, or other sweet jam.
Line a pie-dish with the paste. Put a layer of jam at the bottom, then
one, half an inch thick, of the pounded cakes. Heat the milk; stir in
the butter and corn-starch; boil one minute. When cold, whip in the
yolks and sugar, with nutmeg, and beat light. Fill the dish with this
mixture, and bake about half an hour. Then cover with a _méringue_ made
of the three whites, a little sugar, and the juice of half a lemon.
Spread quickly, and shut the oven-door until it has “set” well. Do this
on Saturday, and you will have a delightful Sunday pudding. It is also
good warm.
First Week. Monday.
——
Curry Soup.
Breaded Mutton Chops, Baked. Spinach.
Whipped Potatoes. Boiled Rice, with Sauce.
——
Apple Charlotte.
Coffee.
——
CURRY SOUP.
Add a pint of boiling water to your soup-stock, and cook, with the meat
in, half an hour, at the back of the range. Strain, squeezing the meat
to a tasteless mass in a coarse cloth. Return the soup to the fire,
stir in a cup of rice, boiled as I shall presently direct, and season
to taste. Finally, put in a teaspoonful of curry-powder, wet up with
water, and bring to a boil; then pour out. If you do not like curry,
you will find the soup very good without it.
BREADED MUTTON CHOPS—BAKED.
Trim off fat and skin; dip in egg, then in rolled cracker, mixed with
pepper, salt, nutmeg, and powdered parsley. Lay upon a dripping-pan.
Pour over each a teaspoonful of melted butter, and set in the oven.
When they begin to hiss, baste with hot water, in which has been boiled
a little onion, mixed with butter. If the oven be good, half an hour
should be enough for them. They should be tender, juicy, and brown.
Baste six or seven times. Strain the gravy, and thicken with browned
flour. Add a little lemon-juice and tomato catsup, and send up in a
boat. Lay the chops around your spinach.
SPINACH.
Boil twenty minutes in plenty of boiling salt water. Drain, and chop
very fine. Return to the saucepan, with a little sugar, pepper, salt,
and a tablespoonful of butter rolled in flour. Stir until hot, and dry
enough to be moulded. Turn out; shape into a flat-topped ridge upon a
hot dish, and lay the chops at the base.
WHIPPED POTATOES.
Whip boiled potatoes to creamy lightness with a fork; beat in butter,
milk, pepper, and salt; at last, the frothed white of an egg. Toss
irregularly upon a dish; set in the oven two minutes, to re-heat, but
do not let it color.
BOILED RICE, WITH SAUCE.
Dilute what gravy you have left from your duck fricassee with water,
or make a weak broth of the duck bones, boiled with a little lean ham
in a quart of water, until you have less than a pint left. Or, add hot
water to the remains of yesterday’s soup, and strain it. But get a
pint of weak gravy from _somewhere_, and, having soaked a cup of rice
in just enough water to cover it, for an hour, put it over the fire in
a farina-kettle, pour in the gravy, and cook until the rice is soft,
shaking up from the bottom, now and then, but never stirring. Take out
some for your soup. Heap the rest in a deep dish, and pour over it a
cup of drawn butter, in which have been stirred a beaten egg and two
tablespoonfuls of tomato sauce. N. B.—The gravy should be well seasoned.
APPLE CHARLOTTE.
Beat two cups of nice apple sauce, well sweetened and flavored, to
a high froth, with the whipped whites of three eggs. Make into a
mound in a glass dish, and cover with lady’s-fingers, or other small
sponge-cakes, fitted neatly together. Send around sugar and cream with
it.
COFFEE.
Pass, while you are still at table, or afterward, in the library or
sitting-room.
First Week. Tuesday.
——
Barley Broth.
Stewed Beef, with Macaroni.
Mashed Turnips. Kidney Beans.
——
Southern Rice Pudding.
——
BARLEY BROTH.
2 lbs. of lean mutton, cut into strips; ½ lb. lean ham, or a cracked
ham-bone; 1 onion; 1 turnip; ½ cup of barley, soaked two hours in a
little tepid water; 3 quarts of cold water; pepper, salt, and chopped
parsley.
Cook meat, bones, and the sliced vegetables together in the water three
hours. Strain, cool, and skim the broth; season; put back over the
fire, with the barley, and stew gently half an hour.
STEWED BEEF.
Have a piece of beef cut from what is known as the “roll” of the
shin. It should weigh between three and four pounds. Put into a large
saucepan, with a minced onion, and cover completely with water, in
which pour a cup of your soup, so as to make a weak broth. Pepper and
salt the meat all over before it goes in. Cover, and cook very slowly
an hour and a half. Turn the beef, and cook as long again, making three
hours in all. It should have been so slowly cooked as to be tender as
butter, yet not broken at the edges. Dish, wash all over with melted
butter, and set in the oven three minutes. Then arrange the macaroni
about it.
MACARONI.
Boil half a pound of macaroni, broken into short pieces, in hot salted
water, ten minutes; drain, pepper and salt, and lay about the beef.
Cool and skim the gravy after taking out the beef; strain into a
saucepan, thicken with browned flour, add a little French mustard; boil
once, pour half over the beef, the rest into a boat.
MASHED TURNIPS.
Pare, quarter, and cook tender, in boiling salted water. Mash in a
colander, pressing hard. Stir in butter, pepper and salt, and turn into
a deep dish.
KIDNEY BEANS.
Shell; put on in boiling water with an inch or so of fat salt pork, and
cook tender. Drain well, salt, pepper, and butter.
SOUTHERN RICE PUDDING.
1 quart fresh, sweet milk; 1 cup of raw rice; 2 tablespoonfuls of
butter; 1 cup of sugar; 5 beaten eggs; 1 teaspoonful of grated
lemon-peel; a pinch of cinnamon and same of mace.
Soak the rice in the milk two hours. Heat in a farina-kettle until
the rice is soft. Cream butter and sugar; stir in the beaten eggs and
whip hard. When the rice is lukewarm, put all together, and bake in a
buttered mould about forty-five minutes. Eat warm with sauce, or cold
with sugar and cream.
First Week. Wednesday.
——
Squirrel Soup.
Fricassee of Calf’s Tongues. Fried Egg-plant.
Squash. Stripped Potatoes, Stewed.
——
Jelly Custards and Cake.
——
SQUIRREL SOUP.
Skin, clean, and cut into quarters a pair of fine gray squirrels. Fry
a large onion, sliced, in dripping; take it out, and fry the squirrels
in the same fat. Put them then into a soup-pot with the onion, a sliced
turnip, a sliced carrot, a slice—thick—of lean ham, some parsley, and
two blades of mace; add three quarts of water; cover closely and boil
gently three hours; take out the pieces of squirrel, and put away for a
breakfast dish. A tolerable fricassee can be made by warming it up in
drawn butter, then adding a beaten egg.
_Revenons à nos moutons_—in this case, our soup. Rub the vegetables
through the colander; cool, skim and season the broth. Heat again; add
a tablespoonful of butter cut up in flour, a tablespoonful of catsup,
the juice of half a lemon, a glass of claret, boil up and pour into the
tureen.
FRICASSEE OF CALF’S TONGUES.
Boil the tongues one hour. Pare, and cut into thick slices. Roll these
in flour, and fry in dripping five minutes. Put the tongues into a
saucepan; add sliced onion, thyme and parsley. Cover with a cupful of
your soup or other gravy. Simmer half an hour, covered tightly. Take up
the tongues and keep them warm; strain the gravy; thicken, put in four
or five _thin_ slices of lemon, from which the peel has been taken;
boil one minute, and pour over the fricassee.
FRIED EGG-PLANT.
1 fine egg-plant; 2 eggs; ½ cup of milk; flour for thin batter, salt,
and fat for frying.
Slice, and pare each slice. Lay in salt and water one hour; dry between
two towels and dip each slice in a batter made of the materials above
given. Fry in hot fat to a good brown. Drain well.
SQUASH.
Pare, quarter, and cook soft in boiling salted water. Drain, mash
smooth in a heated colander, work in butter, pepper and salt, and serve
in a deep dish.
STRIPPED POTATOES, STEWED.
Pare, and cut into lengthwise strips; cover with boiling water, and
stew twenty minutes. Turn off nearly all the water; put in a cupful of
cold milk, with salt and pepper. When this boils, stir in a spoonful
of butter, rolled in flour, with a little chopped parsley. Cook two
minutes, and serve.
JELLY CUSTARDS AND CAKE.
1 quart of milk; 5 eggs; 1 cup of sugar; vanilla or other flavoring;
crab-apple and currant jelly.
Heat the milk; pour upon the beaten eggs and sugar. Heat and stir until
it begins to thicken. When cold, flavor; fill your custard-cups nearly
to the tops, and lay a slice of firm, bright jelly upon each—tart upon
some, sweet upon the rest. Eat with cake.
First Week. Thursday.
——
Marrow-bone Soup.
Roast Chickens. Lima Beans.
Broiled Potatoes. Raw Tomatoes.
——
Squash Pie.
——
MARROW-BONE SOUP.
4 lbs. of marrow-bones, broken to pieces, and the marrow left in
(beef-bones are best, but others may be used); 1 lb. salt pork, or
ham-bones; 2 onions; 2 stalks of celery; 3 tomatoes; 4 parboiled
potatoes, sliced; bunch of herbs; pepper and salt; 5 quarts of water.
Put on the bones in the water, and cook slowly four hours, leaving
three quarts of water. Strain into a bowl; surround this with cold
water, to make the fat rise; take this off, and return the soup to
the fire, with the parboiled potatoes and the sliced onions—which
should have lain ten minutes in scalding water, to take off their
strong taste—the tomatoes, and herbs. Boil slowly until you can rub
the vegetables through a colander. Add them to the soup; season; heat
almost to the third boil, and pour out.
ROAST CHICKENS.
Draw, wash, and stuff a pair of full-grown chickens. Truss, and lay
in a dripping-pan. Dash a cup of boiling water over them, and roast
one hour, or until tender and brown. Baste very often—twice, after
they begin to brown, with butter. Sprinkle the giblets with salt, and
set away for to-morrow. Pour the gravy, after the chickens are taken
up, into a bowl, set in cold water, and take off the fat. Put into a
saucepan, thicken with browned flour; season; boil once, and serve in a
boat.
LIMA BEANS.
Shell; cook forty minutes in boiling salted water; drain, pepper, salt,
and butter, and serve in a vegetable-dish.
BROILED POTATOES.
Slice cold boiled potatoes lengthwise, and rather thick. Lay between
the wires of an oyster-broiler, and cook at a hot fire to a light brown
on both sides. Sprinkle with pepper and salt; lay a bit of butter upon
each, and eat hot.
RAW TOMATOES.
Pare, slice, and put into a salad-dish. Mix in a bowl a teaspoonful
of sugar, half as much, each, of made mustard, pepper, and salt; add,
gradually, two tablespoonfuls of salad-oil, and the yolk of an egg.
Beat to a cream, and whip in, a little at a time, five tablespoonfuls
of vinegar. Pour over the tomatoes, and set the salad upon ice until
needed.
SQUASH PIE.
1 pint of boiled, mashed, and strained squash; 2 cups of milk; 1 cup of
sugar; 4 eggs, beaten light; ½ teaspoonful of ginger, and 1 teaspoonful
mixed mace and cinnamon.
Beat all well together, and bake in open shells.
First Week. Friday.
——
Cat-fish Soup.
Scalloped Oysters. Roulettes of Chicken.
Beets. Fried Sweet Potatoes.
——
Amber Pudding.
——
CAT-FISH SOUP.
6 fresh-water cat-fish, in weight about half a pound each; 1 pint of
milk; 4 tablespoonfuls of butter; 1 tablespoonful corn-starch, wet
with cold milk; 1 onion; 1 teaspoonful essence of celery, and same of
anchovy sauce; 2 tablespoonfuls chopped celery; 2 beaten eggs; 3 quarts
of cold water.
Cut up the fish, when you have skinned them and removed the heads. Put
into a pot, with the onion and water, and boil until the fish are in
rags. Strain, return to the pot, add the corn-starch, and, when this
has thickened, the butter, a teaspoonful at a time. Season with pepper,
salt, celery, and anchovy, and pour into the tureen. Have ready the hot
milk, mixed and cooked one minute with the beaten eggs and parsley.
Add this to the hot soup; stir well, and serve. Pass sliced lemon and
oyster crackers with it.
SCALLOPED OYSTERS.
3 pints of oysters; 1 cup of rolled cracker; 2 tablespoonfuls of
butter; pepper; salt; juice of a lemon. (Cayenne pepper is best for
this purpose.)
Butter a neat pudding-dish. Strain the oysters from their liquor;
spread upon a cloth; take up, one by one, and put on a drop or so of
lemon-juice; roll in cracker-dust, pepper, and salt, and lay in the
dish. When the bottom is covered, drop bits of butter here and there,
and proceed to put on another layer of crumbs and seasoned oysters.
Having filled your dish, strew cracker-dust over all; stick bits of
butter upon it, and wet well with a cup of oyster-liquor. Bake,
covered, half an hour, or until the juice bubbles up at the edges; then
brown upon the upper grating of the oven.
ROULETTES OF CHICKEN.
Cut off the meat from the skeletons of your roast chickens. Put on the
bones and stuffing in a quart of water, and stew down to one pint.
Meantime, chop the chicken meat fine; mix with one-fourth as much
fine crumbs, wet with yesterday’s gravy; add the gizzards, boiled
and minced, and the boiled livers pounded; season to taste; bind
all with beaten egg; make into balls, and dip into a batter made of
three-quarters of a cup of milk, two eggs, about one scant cup of
prepared flour, or just enough to make rather thin batter, salted to
taste. Fry, as you dip each roulette, in hot lard, or dripping; drain
off the fat, and pile them upon a dish. Cool, strain, and season the
gravy from the bones; thicken, should it need it; boil once, and serve
in a boat to go around with the roulettes. They are a nice _entrée_.
BEETS.
Cut off the tops and wash. Boil one hour in hot, salted water; scrape
and slice. Dish and pour over them a mixture of one tablespoonful of
melted butter heated, with one of vinegar, and seasoned with pepper and
salt.
FRIED SWEET POTATOES.
Boil, and let them get cold. Then, scrape off the skins; slice
lengthwise, and fry to a light brown in good dripping or salted lard.
AMBER PUDDING.
6 eggs beaten light; 1 cup of sugar, creamed with ½ cup of butter;
juice of a lemon, and half the grated peel; a good pinch of nutmeg;
puff paste.
Mix sugar, butter, eggs, together; put into a custard-kettle, set in
hot water, and stir until it thickens. Stir in lemon and nutmeg, and
let it get cold. Put a strip of paste around the edge of a pie-plate;
print it prettily; pour in the cold mixture, and bake in a steady, not
too hot oven. Eat cold.
First Week. Saturday.
——
Ox-tail Soup.
Corned Beef. Boiled Turnips.
Mashed Potatoes. Horseradish Sauce.
——
Bubble Pudding.
——
OX-TAIL SOUP.
2 ox-tails; 3 lbs. lean beef; 4 carrots; 3 onions; thyme and parsley;
8 quarts of cold water; 4 tablespoonfuls of butter for frying; pepper,
salt, and browned flour.
Cut the tails into short pieces, and fry to a good brown. Take them
from the pan, and fry two sliced carrots and two sliced onions in
the same butter. Lay the meat, cut into strips, in the bottom of a
soup-pot; upon them the fried onions and carrots, upon these the
ox-tails. Grate the two whole carrots, and slice the whole onion; cover
the tails with them. Put in the herbs, and pour in the water. It is a
good plan to fry the tails, onions, and carrots overnight, as the soup
should have at least six hours’ boil. There should be six quarts of
soup. Strain it off. Put meat and tails into your stock-pot, season
well, and pour on four quarts of the soup. Keep in a cold place for
future use.
Rub the vegetables through the colander into the portion reserved for
to-day; cool and skim; put back over the fire; bring to a boil; season
and skim; then thicken with browned flour—about two tablespoonfuls—wet
up with cold water. Simmer five minutes and pour out.
CORNED BEEF.
Cook in plenty of cold water at the back of the range. Fast boiling
toughens meat. Boil eighteen or twenty minutes to the pound. Take out,
wipe quickly, and rub all over with butter. Send horseradish sauce
around with it. Save the pot-liquor.
BOILED TURNIPS.