Dieppe Soup.
2 lbs. of beef, cut from the shin, and sliced; 2 sliced onions; 2 carrots; 1 teaspoonful of sugar; dripping for frying; 3 stalks of celery; 5 quarts of water; ½ cup of farina, soaked two hours in a little milk. Pepper and salt.
Flour, and fry the beef with the onion, sugar, pepper, and salt, to a good brown in the dripping. Put into a soup-pot, with five quarts of water, the carrots, and celery, and cook slowly four hours, at least. Strain, cool, and skim; season; add the farina, and simmer half an hour longer, stirring faithfully.
Stewed Chickens.
Truss and stuff the fowls as for roasting. Cover the bottom of the pot with thin slices of salt pork or corned ham; strew a little onion, a bunch of sweet herbs, chopped, three blades of mace, a pinch of lemon-peel, a little salt and pepper, upon this. Put in the chickens; cover with weak broth—water will do, but is not so good—cover closely and stew tender. The time will depend upon the size and age of the chickens. When done, take up and keep hot. Strain and skim the gravy; thicken with browned flour, and pour over the fowls.
Boiled Beans.
If you use dried beans, soak over night. Put on in cold water, and cook slowly until soft. Drain, pepper, salt, and butter; then dish hot.
Browned Potatoes.
Work cold mashed potatoes soft with milk and butter; season with pepper and salt. Make into round, flat cakes; flour well, and bake brown in a quick oven.