Smothered Chickens with Mushrooms.
Split a pair of young, full-grown chickens down the back. Lay them, breasts upward, in a dripping-pan; pour over them a great cupful of boiling water in which have been melted two tablespoonfuls of butter. Invert another pan over them, covering closely, and cook in a steady oven until they are tender and of a mellow russet hue. An hour is generally sufficient. Baste very often, twice at the last with butter. Keep the fowls hot upon a chafing-dish while you add the rest of the can of mushrooms opened yesterday—each mushroom sliced into thirds—to the gravy, with browned flour and pepper. Simmer ten minutes; pour a little upon the chickens, the rest into a boat.
Scalloped Cauliflower.
Small, and therefore cheap, cauliflowers will do for this purpose. Boil them in hot salted water twenty minutes. Drain, cool, and chop. Beat into them a couple of eggs, a spoonful of melted butter, a half cup of milk, and season. Pour into a buttered bake-dish; cover with drawn butter, then with fine crumbs, and bake half an hour.
Stewed Tomatoes.
Loosen the skins with boiling water; peel, slice, and stew twenty minutes. Season with sugar, pepper, salt, a good piece of butter cut up in flour, and stew five minutes more.
Beet-root Salad.
Arrange the cold beets left from yesterday in a salad-dish. Pour a little salad-oil over them, season with sifted sugar, salt, a little cayenne, and vinegar at discretion.