Eel Soup.
4 lbs. of eels; 3 quarts of water; 1 chopped onion; minced parsley; a blade of mace; pepper, salt, and lemon-juice; 2 tablespoonfuls of butter rolled in flour; dripping.
Clean the eels, removing all the fat, and cut into short pieces. Fry a chopped onion brown in plenty of dripping; wipe the eels dry and fry them in the same. Put into a pot with the onion and mace; cover with three quarts of cold water, and stew slowly two hours. Then season; stir in the floured butter; simmer three minutes, add the lemon-juice, and pour out.
Broiled Chickens.
Clean, wash off the blood, but do not soak; split down the backs, and lay upon a gridiron, or sticks laid over a dripping-pan of boiling water. Cover with another pan and steam half an hour, in the oven or upon the range. Wipe off the moisture lightly, and cook upon a buttered gridiron over hot coals, turning when it drips. Let it get tender and brown without scorching. When done, lay upon a hot dish; butter well, pepper and salt, and send up at once.
Broiled Tomatoes.
Slice fine ripe tomatoes without peeling them, and cook, held between the wires of an oyster-broiler, until hissing hot and slightly browned. Lay upon a hot dish, and dress with a mixture of butter heated almost to boiling, with a little vinegar, salt, pepper, and mustard.
Scalloped Squash.
Mash in the usual way; put upon a layer of crumbs laid in the bottom of a pudding-dish, having seasoned the squash with butter, pepper, and salt. Pour a little cream on top, and strew with buttered crumbs. Bake, covered, half an hour, then brown.
Nutmeg and Water Melons.
Keep both on ice for several hours. Serve, by wiping the watermelon and laying it whole upon a long dish, to be carved at table. If cut up too long before it is to be eaten, it becomes insipid. Cut the nutmeg melons in two; take out the seeds, and put a lump of ice in each half.