Draw, wash, and stuff a pair of full-grown chickens. Truss, and lay in a dripping-pan. Dash a cup of boiling water over them, and roast one hour, or until tender and brown. Baste very often—twice, after they begin to brown, with butter. Sprinkle the giblets with salt, and set away for to-morrow. Pour the gravy, after the chickens are taken up, into a bowl, set in cold water, and take off the fat. Put into a saucepan, thicken with browned flour; season; boil once, and serve in a boat.
Lima Beans.
Shell; cook forty minutes in boiling salted water; drain, pepper, salt, and butter, and serve in a vegetable-dish.
Broiled Potatoes.
Slice cold boiled potatoes lengthwise, and rather thick. Lay between the wires of an oyster-broiler, and cook at a hot fire to a light brown on both sides. Sprinkle with pepper and salt; lay a bit of butter upon each, and eat hot.
Raw Tomatoes.
Pare, slice, and put into a salad-dish. Mix in a bowl a teaspoonful of sugar, half as much, each, of made mustard, pepper, and salt; add, gradually, two tablespoonfuls of salad-oil, and the yolk of an egg. Beat to a cream, and whip in, a little at a time, five tablespoonfuls of vinegar. Pour over the tomatoes, and set the salad upon ice until needed.
Squash Pie.
1 pint of boiled, mashed, and strained squash; 2 cups of milk; 1 cup of sugar; 4 eggs, beaten light; ½ teaspoonful of ginger, and 1 teaspoonful mixed mace and cinnamon.