The cold meat from yesterday’s joint; bread-crumbs; 1 tablespoonful of butter; 2 eggs; a little gravy; pepper, salt, and a pinch of nutmeg.
Chop the cold lamb fine, season, and wet up with a little good gravy. Mix in one-fourth as much crumbs as you have meat; beat in the melted butter, the eggs, and pour into a buttered mould. Set in a pan of hot water, and cook, covered, in a good oven for one hour. Turn out, and pour a little gravy over it.
Stewed Corn.
Green corn, even in city markets, is both indifferent and dear at this season. We do better, therefore, to fall back upon the invaluable canned vegetables that have made American housewives almost independent of changing seasons. Open a can of corn one hour before it is to be cooked. When ready for it turn into a farina-kettle; pour on just enough hot water to cover it, and cook half an hour. Then, add a little milk, a good lump of butter cut up in flour, pepper and salt to taste, and cook fifteen minutes longer.
Potatoes au Naturel.
Put over the fire in cold water; bring to a boil, and, fifteen minutes thereafter, pour in a cup of cold water to arrest the boil suddenly. After the beginning of the second bubble, cook quite fast until a fork will enter the largest potato without forcing. Turn off the water, set the uncovered pot upon the fire for a minute; strip off the skins quickly, and serve.
Cabbage Salad.
Shred a white cabbage fine; and pour over it a dressing such as you made on Thursday, Second Week in October, but without the chopped onion.
Grapes, Pears, and Bananas.
Heap the grapes in one salver or basket, with a spray of some climbing or clinging vine thrown around it. Group pears and bananas together, and garnish with autumn leaves.