Tapioca Soup.
Take the fat from your soup-stock. Dip out two quarts, add one large cup of boiling water, and strain into the soup-kettle. Heat to a slow boil; skim carefully; add half a cup of grained tapioca, soaked two hours in a little cold water; cook until this is clear; put in what additional seasoning your taste demands, with a glass of wine, and a teaspoonful of celery essence, and pour out.
Roast Ducks.
Put sage and onion in the stuffing for one; make that intended for the other, of bread-crumbs, seasoned with pepper and salt, and wet up slightly with milk. Lay the ducks in the dripping-pan; pour boiling water over them, and roast, basting often, until tender and brown. Dish; take the fat from the gravy; season, thicken with browned flour and boil up. Serve in a gravy-boat.
Stuffed Tomatoes.
Choose enough large, smooth tomatoes to fill a shallow pudding-dish. Cut a slice from the top of each, scoop out the inside. Chop the pulp with a little cold meat, taken from your soup, a sprinkling of minced onion, and the grated corn from two cobs. Season with pepper, salt and butter; fill the tomatoes, put on the top slices; fill the interstices with the force-meat, pour on a little gravy, cover and bake forty minutes—then brown.
Cauliflower with Sauce Tartare.
Boil a large cauliflower—tied in netting—in hot salted water, from twenty-five to thirty minutes. Drain; serve in a deep dish with the flower upwards, and pour over it a cup of drawn butter, in which has been stirred the juice of a lemon, and a half teaspoonful of French mustard, mixed up well with the sauce.
Sweet Potatoes.
Please see Wednesday of First Week in September.
Melons, Peaches, and Pears.
Serve the melons upon a flat dish; the other fruit in baskets, or upon fruit-stands, garnished with leaves.
Black Coffee, Crackers and Cheese.
Pass very strong hot coffee without cream, in small cups of clear china, and fancy crackers with grated cheese.