Italian Paste Soup.
Take the fat from your cold soup-stock; pour off from the sediment; boil and skim, adding a tablespoonful of walnut or mushroom catsup. When the scum ceases to rise, put in a quarter of a pound of Italian paste—i. e., something like macaroni cut into small figures, letters, stars, and the like. Simmer twenty minutes and pour out.
Broiled Spanish Mackerel.
Clean, wash, and wipe dry. Split, so that when laid flat the backbone will be in the middle. Sprinkle with salt and lay, inside down, upon a buttered gridiron, over a clear fire, until it is nicely colored, then turn. When done, put upon a hot dish, butter plentifully and pepper. Put a hot cover over it and send to table.
Cold Beef à la Mode.
Smooth the round on the top and garnish with pickled beets and parsley. Shave off horizontal slices in carving.
Mashed Potatoes.
Pass with the fish, and, if you like, again when the meat comes on.
Green Peas.
Shell, lay in cold water fifteen minutes; cook from twenty to twenty-five minutes in boiling salt water, adding a lump of sugar unless they are just gathered. Drain very well, dish, pepper, salt, and butter.