Cook the meat, cut into strips, and the herbs and onions in the cold water four hours. Strain; put the meat and half the stock on the ice—after seasoning well—for Sunday. Season the rest, when you have cooled and skimmed it, and put over the fire with the sliced tomatoes and peas. Boil slowly half an hour. Pulp through a colander; stir in a tablespoonful of corn-starch wet with cold water, and a tablespoonful of white sugar. Simmer five minutes, and pour out.
Salmi of Ducks.
Cut the meat neatly from the bones, having the slices as nearly as possible of uniform size. Make a gravy of the bones, stuffing, skin, etc., and a quart of water, boiling gently down to one large cupful. Skim and strain this into a saucepan. Add the juice of a lemon, and browned flour for thickening; stir smooth, and lay in the sliced duck. Warm slowly at one side of the range, but do not let it boil. When very hot, pour upon oblong slices of fried toast covering the bottom of a hot dish.
Mashed Squash.
Peel, quarter, and boil soft. Mash in a hot colander, pressing hard. Serve in a deep dish, with butter, pepper, and salt beaten in.
String-Beans.
Cut off the strings from both sides; cut into short lengths, and cook tender in boiling salt water. They require twice as much time as peas. Drain, season with pepper, salt, and butter. Set aside half for to-morrow’s salad.
Cucumbers.
Peel and lay in ice-water one hour. Slice; put upon a lump of ice in a salad-dish, and season to taste upon saucers after they are helped out.