2.
Red Raspberries.
Oatmeal.
Shad Roes in Ambush.
Potato Croquettes. Dry Toast.
Radishes.
Tea. Coffee.
Shad Roes in Ambush.—Two shad roes, four hard-boiled eggs, one cup milk, one tablespoonful flour, two teaspoonfuls butter; pepper and salt to taste. Lay the roes in boiling water, and let them simmer for ten minutes. Drain this off, pour cold water upon them, and let them stand in this for ten minutes; then take them out, and set them aside until wanted. Separate the whites and yolks of the boiled eggs, chop the whites coarsely, and rub the yolks through a sieve. Make a white sauce by heating the milk and thickening it with the butter and flour rubbed together. Rub the shad roes to pieces with the back of a spoon, taking care not to crush the eggs too much. Stir them into half of the white sauce, season, let them stand on the fire long enough to be heated through, and pour into a pudding-dish. Mix the whites of the eggs with the rest of the sauce, and cover the shad roes with this; last, strew the powdered yolks over the top. Cover closely, and set in a hot oven for three minutes.
3.
Boiled Hominy.
Chicken Mince. Raw Tomatoes.
Green Corn Fritters.
Blackberries and Cream.
Tea. Cocoa.
Chicken Mince.—From the bones of a cold roast, boiled, or fricasseed chicken cut all the meat, and mince it fine with a sharp knife, chopping with it two hard-boiled eggs. Stir this into a cup of gravy, or, if you have none, use instead a cup of white sauce made as directed in "Shad Roes in Ambush." Season to taste, fill a pudding-dish or scallop-shells with the mixture, and serve very hot.
Green-Corn Fritters.—Two cupfuls green corn cut from the cob, two eggs, two tablespoonfuls milk, one tablespoonful melted butter, flour enough for thin batter. Whip the eggs light, beat into these the corn and the other ingredients, adding the flour last of all. Bake on a griddle.
4.
Black Raspberries.
Wheaten Grits.
Broiled Salt Mackerel, Cream Sauce.
Stewed Potatoes. Graham Pop-Overs.
Broiled Salt Mackerel.—Soak your fish overnight in cold water, and wipe it dry before putting it on the gridiron. Broil over a clear fire, lay on a hot platter, and pour the sauce over it.
Cream Sauce.—Make like white sauce given above, doubling the quantity of butter, seasoning to taste, and using half milk, half cream, if you have the latter.
Graham Pop-Overs.—Three eggs, one and a half cups Graham flour, half cup white flour, two cups milk, pinch salt. Beat the eggs very light, whites and yolks together. Add the milk and salt, and sift in the flour rather slowly, to prevent lumping. Strain the batter through a sieve, and fill heated gem-pans. Bake in a quick oven, and eat immediately.