Tomato Soup.
Skim the fat from your soup-stock, and put it, meat bones and all, over the fire with a can of tomatoes. Simmer one hour and strain, rubbing the tomatoes through the colander. Season to taste; return to the fire, and when it boils, put in a lump of sugar, and a tablespoonful of butter cut up in half as much flour. Boil up once.
Glazed Ham.
Put into cold water about ten o’clock on Wednesday night, and let it soak until the fire is made next morning. Put on then in plenty of cold water, and cook eighteen or twenty minutes per pound. Set out of doors when done, in a large, shallow pan, and cover with the pot-liquor. You should have made, meanwhile, the “glaze,” by boiling down a cup of yesterday’s soup, with an equal quantity of strained pot-liquor, until the result was a thick brown broth. Add a tablespoonful of soaked gelatine, and set the mixture in boiling water. When the ham is nearly, or quite cold, skim carefully; wash all over with the glaze, and set in the oven to harden. If not quite thick enough, apply a second coat when the first is dry. Twist frilled paper about the shank.
Potato Puff.
Whip hot boiled potatoes light and soft with milk, butter, and salt. Beat in two whisked eggs, and heap irregularly within a buttered bake-dish. Brown quickly, and serve in the dish in which it was baked.
Chopped Cabbage with Sauce.
Quarter a cabbage, and boil tender in hot salted water. Chop when you have drained it; season with pepper and salt. Drain again, pressing out the water; put into a hot dish and pour over it a cup of drawn butter, having for a base some of the strained ham-liquor, into which have been stirred a tablespoonful of celery vinegar and a little made mustard. Send up hot.
Celery Salad.
Scrape and cut into short pieces. Put into a salad-bowl, and pour over it a dressing such as was made for cold-slaw on Saturday, First Week in December.