Oyster Soup.—One quart oysters, two cups milk, one egg, one tablespoonful butter, pepper and salt to taste. Strain the liquor from the oysters, and bring it to the boiling-point in one vessel while the milk is heating in another; drop the oysters into the scalding liquor, and leave them there until they begin to crimp. Stir the butter into the milk, and pour this upon the beaten egg; turn this in with the oysters; cook together one minute, and serve immediately. Some persons like a pinch of ground mace added to oyster soup.
Baked Cabbage.—Wash and quarter a small cabbage; put it on in plenty of boiling water, and let it boil furiously (uncovered) for twenty minutes. By doing this, and having a cup of vinegar on the stove at the same time, you do away with the disagreeable odor which usually accompanies the cooking of cabbage. Drain it when done, and chop it fine; add to it a tablespoonful of butter, one egg beaten light, a scant half cupful of milk, and pepper and salt to taste. Bake in a pudding dish to a good brown.
Cup Puddings.—One cup sugar, two tablespoonfuls butter, one cup milk, two eggs, two cups flour, two small teaspoonfuls baking-powder, one saltspoonful salt. Beat the yolks of the eggs light, and mix with the creamed butter and sugar; add the milk and the flour, mixed well with the salt and baking-powder; bake in small cups or deep patty-pans, and serve one to each person. Eat with either hard or liquid sauce.
4.
Corned-Beef Soup.
Stewed Rabbits.
Baked Corn. Fried Sweet Potatoes.
Plain Fruit Pudding.
Corned-Beef Soup.—Heat to boiling with a sliced onion three cups of the liquor in which a piece of corned-beef was boiled; just before it begins to bubble drop into it the freshly broken shell of an egg, boil up once, and strain. Put the cleared soup back on the fire, and when it boils again add to it two cups of milk in which have been dissolved two tablespoonfuls of flour; pour a little of this on a beaten egg, and return all to the fire for a minute before serving.
Baked Corn.—Two cups canned corn chopped fine, one egg, half-cupful milk, one tablespoonful butter, pepper and salt to taste. Beat the egg light, stir this and the milk into the corn, season, and bake in a buttered pudding dish until firm.
Plain Fruit Pudding.—One cup molasses, one cup milk, one and a half cups flour, quarter-cup seeded raisins, quarter-cup currants washed and dried, quarter-cup shredded citron, one cup suet, one saltspoonful salt, one small teaspoonful soda. Chop the suet into the flour, first mixing the latter with the salt and soda; add the milk and molasses, and beat thoroughly; dredge the fruit and stir it into the pudding; boil in a brown-bread mould two hours and a half. Serve hard sauce with it.
5.
Roast Duck.
Canned Green Pease. Boiled Potatoes.
Lettuce.
Crackers and Cheese.
Lemon Tarts.
Canned Green Pease.—Turn the pease from the can into a colander; pour over them several quarts of cold water, so as to rinse the pease thoroughly from the liquor in which they were canned; after this, pour as much boiling water over them, and set the colander over a pot of boiling water, covering the pease; let them steam there until heated through, dish, and put on them a couple of teaspoonfuls of butter, and pepper and salt to taste.
Lemon Tarts.—Line small patty-pans with a good puff paste, and fill them with the following mixture: Half-cup butter, one cup granulated sugar, three eggs, juice and grated rind of a lemon, two tablespoonfuls brandy, nutmeg to taste. Beat the yolks into the creamed butter and sugar; add the lemon, spice, brandy, and whites; bake in a steady oven, and eat when cold.