Marrow-bone Soup.
4 lbs. of marrow-bones, broken to pieces, and the marrow left in (beef-bones are best, but others may be used); 1 lb. salt pork, or ham-bones; 2 onions; 2 stalks of celery; 3 tomatoes; 4 parboiled potatoes, sliced; bunch of herbs; pepper and salt; 5 quarts of water.
Put on the bones in the water, and cook slowly four hours, leaving three quarts of water. Strain into a bowl; surround this with cold water, to make the fat rise; take this off, and return the soup to the fire, with the parboiled potatoes and the sliced onions—which should have lain ten minutes in scalding water, to take off their strong taste—the tomatoes, and herbs. Boil slowly until you can rub the vegetables through a colander. Add them to the soup; season; heat almost to the third boil, and pour out.
Roast Chickens.
Draw, wash, and stuff a pair of full-grown chickens. Truss, and lay in a dripping-pan. Dash a cup of boiling water over them, and roast one hour, or until tender and brown. Baste very often—twice, after they begin to brown, with butter. Sprinkle the giblets with salt, and set away for to-morrow. Pour the gravy, after the chickens are taken up, into a bowl, set in cold water, and take off the fat. Put into a saucepan, thicken with browned flour; season; boil once, and serve in a boat.
Lima Beans.
Shell; cook forty minutes in boiling salted water; drain, pepper, salt, and butter, and serve in a vegetable-dish.
Broiled Potatoes.
Slice cold boiled potatoes lengthwise, and rather thick. Lay between the wires of an oyster-broiler, and cook at a hot fire to a light brown on both sides. Sprinkle with pepper and salt; lay a bit of butter upon each, and eat hot.
Raw Tomatoes.
Pare, slice, and put into a salad-dish. Mix in a bowl a teaspoonful of sugar, half as much, each, of made mustard, pepper, and salt; add, gradually, two tablespoonfuls of salad-oil, and the yolk of an egg. Beat to a cream, and whip in, a little at a time, five tablespoonfuls of vinegar. Pour over the tomatoes, and set the salad upon ice until needed.
Squash Pie.
1 pint of boiled, mashed, and strained squash; 2 cups of milk; 1 cup of sugar; 4 eggs, beaten light; ½ teaspoonful of ginger, and 1 teaspoonful mixed mace and cinnamon.
Beat all well together, and bake in open shells.