Sweetbread Pâtés.—Scald and blanch a pair of sweetbreads; remove bits of skin and gristle; chop rather coarsely, and stir into a cupful of white sauce; season to taste. Have ready pastry shells made hot in the oven, and fill them with the sweetbreads. Send very hot to table. A few mushrooms chopped with the sweetbreads are a pleasant addition.
Raised Corn-meal Muffins.—Two cups milk, two cups corn-meal, one tablespoonful white sugar, one tablespoonful lard, quarter yeast-cake. Heat the milk to boiling, and pour it upon the meal. While this is warm, beat in all the other ingredients except the lard. Let it rise six hours. Add the lard. Fill muffin tins, and let the batter rise twenty minutes before baking.
Jelly Toast.—Cut stale bread into neat rounds or squares; fry each slice in boiling deep fat; spread it thickly with some fruit jelly, and serve very hot.
2.
Deviled Ham. Sliced Potatoes.
Rye Biscuit.
Crackers and Cheese.
Deviled Ham.—Cut cold boiled corned or smoked ham into rather thick slices, rub well with a sauce made as described on [page 134] for "Deviled Mutton," and broil the ham over a clear fire.
Sliced Potatoes.—Cut six boiled potatoes into neat slices, warm them in a steamer, transfer to a dish, and put on them a tablespoonful of butter and a teaspoonful of chopped parsley. Let them stand five minutes before serving.
Rye Biscuit.—Two cups rye flour, one cup white flour, one and a half cups milk, one tablespoonful sugar, one tablespoonful lard, one tablespoonful butter, two teaspoonfuls baking-powder, saltspoonful salt. Rub the shortening into the flour after sifting the salt and baking-powder with it; add the sugar and the milk; roll the dough out quickly, and bake the biscuit in a brisk oven.
3.
Bouillon.
Cold Chicken Pie. Potato Salad.
Cold Bread.
Gingerbread. Cocoa.
Cold Chicken Pie.—Stew a grown chicken until tender, putting it on in cold water, and cooking very slowly; arrange the pieces in a deep pudding dish, laying in with them two hard-boiled eggs cut into slices; pour over all a cupful of the gravy, which should be well seasoned; cover the pie with a pastry crust, and bake in a moderate oven. Add to two cups of the remaining gravy a quarter-box of gelatine soaked in a little cold water, a small glassful of sherry, and a tablespoonful of vinegar; when the pie is done, pour this gravy into it through an opening which should have been left in the top. Make this pie the day before it is to be eaten. It is an excellent dish for Sunday lunch or tea.
Potato Salad.—Slice cold boiled potatoes; with three cups of these mix one sliced beet, one onion braised, and three or four stalks of celery; pour over them four tablespoonfuls of salad oil and three of vinegar, with pepper and salt to taste. Let all stand in a cold place at least an hour before serving.