Buy one and a quarter pounds of leg of veal at ten cents a pound; cut the meat into dice, and place it in a stew-pan with a piece of mace and a pint of milk. Place it back of the fire so that it will not burn, and thicken it before serving with a teaspoonful of flour.
Stuffed Potatoes.—Bake four large potatoes until nearly done; then cut in half, remove the insides, beat them up with milk, replace in the skins, and serve in a pyramid.
Purified Cabbage.—Cut a cabbage into thin strips as if for salad; boil it in salted water, but every time the water comes to the boiling point throw it away for three successive times; after the third boiling use milk instead of water, and add a little nutmeg. If nicely cooked in this way, cabbage is as palatable and as digestible as cauliflower.
DINNER No. 3
STEWED CARROTS, CHOPS WITH PARSLEY SAUCE, CREAM POTATOES, APPLE DUMPLINGS
Chops cut from the shoulder of mutton are cheaper than either neck or loin chops, and are as good, perhaps better, for boiling. Put the chops on in enough cold water to cover them; let them simmer for half an hour, and at the end of that time come just to a boil; pour off the liquor into the stock-pot, and lay the chops on a hot dish; make some white sauce of one ounce of butter, one teaspoonful of flour, and a cup of milk; add chopped parsley, and pour over the chops.
To stew carrots cut them in very thin rounds, lay them in a stew-pan with enough water to more than cover. Let them boil till tender, about one quarter of an hour; then thicken the liquor with flour, and add a tiny bit of butter.
DINNER No. 4
BOILED ONIONS, CURRY, RICE, STEWED PRUNES