A Medley Soup.
Cut up the cold calf’s head—or the remains of it set by for the second time on yesterday—into dice. Save half to be added as a final touch to your soup. Put the rest with the skeleton of your ducks into the soup-pot, and cover with three quarts of water. When it has simmered three hours and boiled down one-third, strain and return to the fire, with half a cup of green peas, and the same of tomato-sauce—or you can put in, if more convenient, the remnants of the succotash and squash left from Sunday’s dinner. If you use the raw peas, simmer half an hour; if the cooked vegetables, but ten minutes. Add the meat-dice, boil up once, and serve.
Casserole of Ducks and Macaroni.
Make according to directions given for “Dijon Paté,” on Monday of Third Week in August, substituting macaroni boiled twenty minutes in hot salted water, then cut into quarter-inch lengths, for the boiled rice, and minced duck for the veal.
Broiled Ham.
Cut smooth slices of cooked ham, and broil five minutes over—or under—clear coals. Pepper and butter each, and give also a mere touch of French mustard.
Stewed Onions.
Top, tail, and skin the onions. Cook twenty minutes in boiling water; throw this off, and cover with milk. Simmer ten minutes, or until tender; stir in a lump of floured butter, season with pepper and salt; cook two minutes, and dish.
Chopped Potatoes.
Chop coarsely cold boiled potatoes. Have ready in a saucepan a little good dripping, well flavored. As it heats, put in the potatoes, and stir until smoking hot all through.
Watermelons and Pears.
Keep the watermelons on ice for some hours before you send them to table. Lay upon a large flat dish, and serve the pears in a fruit-dish or basket.