Skim the stock set aside yesterday; heat and season, then strain through thin muslin, and return to the fire. Skim again; add a great spoonful of butter, cut up in flour, and boil up. Have ready in your tureen a cupful of hot milk, in which has been soaked half a cupful of bread-crumbs; beat into these the whites of two eggs; pour in the soup, by degrees, stirring in well, and serve.
Ham and Eggs.
Cut slices of ham of equal size; cover with boiling water, and cook ten minutes, then let them get cold. Cut off the rind and fry in their own fat, until browned. Lay upon a hot dish; strain the fat, returning it to the pan with a little butter, and when hot break in the eggs. Fry upon one side; trim off the ragged edges, and lay upon the ham. Dust with pepper, and serve.
Succotash.
Open a can of succotash; drain off the liquor, cut the beans into short lengths, and put on in boiling water, salted. Cook twenty-five minutes; drain off the water, and add as much cold milk. When this is hot, stir in a great spoonful of butter, cut up in flour; pepper and salt, cook three minutes more and serve.
Oyster Salad.
Cut the oysters into thirds; pull the hearts out of nice lettuce heads and shred up one-third as much as you have oysters. Make a dressing in the proportion of two tablespoonfuls of best oil to four of vinegar; one teaspoonful of salt and the same of sugar; half as much pepper, and made mustard. Rub all up well, and pour over oysters and lettuce just before serving.
Stewed Potatoes.
Cut into small squares and put on in boiling water, slightly salted. When tender, but not broken, throw off half the water, and proceed as with the succotash, only adding a teaspoonful of finely minced parsley.