Rule of Three Soup.
3 lbs. of lean beef; 3 lbs. of marrow bones; 3 lbs. coarse mutton; 3 onions; 3 carrots; 3 turnips; 3 sprigs of parsley, and same of thyme and marjoram; 6 quarts of water; 3 blades of mace; 3 tomatoes; 3 ears of corn; 3 tablespoonfuls of rice; pepper and salt.
Chop the vegetables; cut up the meat and crack the bones. Put onions, carrots, turnips, herbs and mace into the soup-pot; cover with three quarts of water; stew gently three hours; strain off the broth into a bowl; pour the remaining three quarts of water, boiling hot, upon the meat, bones, and vegetables in the pot, and put back over the fire. Cool that which you have strained; take off the fat, and put on in another kettle, with the tomatoes, the corn cut from the cob, and the rice. Season, and cook gently for another hour, then pour out.
Boil the soup left in the pot, three hours longer at the back of the range; add boiling water as the liquid shrinks. At the end of that time, season well; pour, without straining, into the stock-pot, and keep in a cold place. You have now stock for three days—a good investment of time, materials, and labor.
Veal and Ham Cutlets, à la Polonaise.
Slice cutlets of veal, of equal size, with as many slices of corned ham, previously cooked. Flatten the cutlets with a hatchet; dip in beaten egg, then in cracker-dust, mixed with minced parsley, pepper, salt, and nutmeg. Fry in dripping; drain, and lay upon a dish, with alternate slices of the ham, broiled, and spread with a dressing of butter and a little French mustard.
Stewed Potatoes.
Pare, and cut the potatoes into dice. Stew, with a small onion, in enough hot water to cover them. Turn off most of the water; take out the onion; pour in a cup of cold milk, and, when this boils, stir in a little chopped parsley, pepper, salt, and a tablespoonful of butter rolled in flour. Boil up once, and serve.
Cream Squash.
Mash, and press in a hot colander. Return to the fire, with a good spoonful of butter, three or four spoonfuls of milk, and a quarter spoonful of flour, wet up in the milk. Stir for five minutes; season with pepper and salt, and dish.
Scalloped Tomatoes.
Pare and slice. Scatter fine crumbs in the bottom of a bake-dish; cover with slices of tomatoes, seasoned with sugar, pepper, salt, and butter. Cover with crumbs, and these with tomatoes. Fill the dish in this order, covering all with crumbs, with bits of butter sprinkled upon them. Bake, covered, half an hour, and brown.
Bavarian Cream.
1 pint rich milk, and the same of sweet cream; yolks of 4 eggs; ½ oz. gelatine; 1 small cup of sugar; 2 teaspoonfuls vanilla or other extract.
Soak the gelatine two hours in enough cold water to cover it. Heat the milk, and stir in the gelatine until melted. Pour this upon the beaten yolks and sugar, and heat until it begins to thicken. It should not boil. Take from the fire, flavor, and let it cool somewhat. The cream should have been whipped stiff in a syllabub-churn. Beat, a spoonful at a time, into the lukewarm custard, until it is like sponge-cake batter. Pour into a wet mould, and set on ice to form. It will be formed in a few hours, if buried in the ice.