Cream Squash.
Boil and mash as usual; then return to the saucepan with half a cup of milk to a quart of mashed squash; and when this simmers, stir in a tablespoonful of butter rolled in flour; pepper and salt to taste. Stir three minutes and pour out.
Jelly Omelette.
Beat six eggs light—yolks and whites separately; then mix them and stir in lightly a tablespoonful of powdered sugar. Put a tablespoonful of butter into a frying-pan, and, when it boils, pour in the omelette. Lift at the edges and bottom with your spatula, as it cooks, and when “set” in the middle, put on one side of it a few spoonfuls of fruit-jelly; fold over, and turn out upon a hot dish. Strew powdered sugar over it.
Second Week. Sunday.
Noodle Soup.
Take the fat from the top of your cold stock; put the latter in a soup-pot; heat to a gentle boil. Strain through thin muslin; set again over the fire; boil and skim one minute; add nearly a cupful of dried noodles and simmer twenty minutes. If you have no noodles made, break a handful of vermicelli small, and cook the same length of time.
Braised Chicken.
Clean, wash, and stuff a pair of fowls. Lay slices of fat salt pork in a broad saucepan, and upon these the chickens with thin slices of pork tied over their breasts. Put two cupfuls of hot water in the pan, cover very securely and cook slowly an hour and a half—longer should the chickens be tough—and this is a good way to cook such. At the end of that time remove the chicken to the hot-water dish; cover to keep hot; strain the gravy and return half to a small saucepan. Add a little browned flour wet with cold water, and boil fast to a bright brown glaze. Put the fowls in a quick oven; take off the pork; brush all over with the glaze, and when brown, serve. Take the fat from the reserved gravy, add the water in which the giblets were boiled; the chopped giblets themselves, and a little browned flour, also pepper. Boil up and serve in a boat.