Take three pounds from the breast, and cut it into inch-square pieces. Dredge these with flour, and fry brown in good dripping; add a small, sliced onion, and a tablespoonful of chopped herbs. Cover well with cold water, put on the saucepan-lid, and stew gently until very tender. Take out the meat, and keep hot over boiling water; strain and season the gravy; put in a quart of young peas, and stew slowly until the peas are done. Put back the meat, boil up once, and serve.
Potato Croquettes.
Mash two cups of potatoes light and smooth; season with pepper, salt, and a little nutmeg, and beat in two eggs. Put a spoonful of dripping into a frying-pan, and when it hisses, stir in the potato mixture. Keep stirring until it is very hot. Spread upon a dish to cool. When cold, mould into croquettes; dip in beaten egg, then in rolled cracker, and fry to a fine yellow-brown. Drain well, and heap upon a dish.
Boiled Corn.
See Thursday, Fourth Week in June.
Raw Cucumbers.
See Saturday, Second Week in July.
Cream-Cake and Chocolate.
2 cups of powdered sugar; ⅔ cupful of butter; 4 eggs; ½ cupful of milk; 3 cups of prepared flour.
Cream butter and sugar; add the beaten yolks, the milk, finally the frothed whites, alternately with the flour. Bake in jelly-cake tins. When cold, spread the following mixture between them: