Clear Soup.
Take the fat from your soup stock; dip out two quarts, or more, as you may need, warm it over the fire with an onion, simmer and skim until clear; strain; add two tablespoonfuls of sparkling gelatine soaked in a very little water; put in, also, a teaspoonful of essence of celery, the juice of a lemon, and a glass of good wine. Boil up once, take off the film from the top, and pour out.
Chickens and Mushrooms.
Clean and wash a pair of fine fowls, and stuff their bodies with chopped mushrooms, in which a teaspoonful of onion has been mixed. Fill the craws with the usual dressing of seasoned crumbs with the addition of the pounded yolk of an egg. Lay the trussed chickens in a pot, and pour over them a large cupful of your soup-stock diluted with as much boiling water. Simmer until tender. Take up and keep the chickens hot. Strain the gravy; season to taste, skim off the fat; stir in a tablespoonful of flour wet with milk; boil and stir two minutes to thicken; add half a cup of hot milk; stir in well, and pour some over the chickens; the rest into a boat. Save the giblets for to-morrow.
Squash au Gratin.
Pare, quarter, and boil the squash; mash and press to get out the water; beat in a good spoonful of butter with pepper, salt, and a little cream. Pour into a bake-dish; strew with fine crumbs, and bake in a quick oven until these are slightly browned.
Creamed Potatoes.
Put into a saucepan two tablespoonfuls of butter, a little minced parsley, salt and pepper to taste. Stir to hissing, add a small cup of milk (with a pinch of soda), and, when hot, a teaspoonful of flour. Stir until it boils; chop cold boiled potatoes, put into the cream, and serve so soon as they begin to boil.
Breaded Egg-Plant.
Slice, and pare the slices. Lay in strong salt water one hour; wipe dry; dip in beaten egg, and roll in pounded cracker. Fry to a good brown; drain well, and dish hot.
Spanish Cream.
½ box of gelatine; 1 quart of milk; yolks of 3 eggs; 1 small cup of sugar; flavor with vanilla, or other essence.
Soak the gelatine one hour in the milk. Put into a farina-kettle, and stir as it warms. When hot, pour over the beaten yolks and sugar; put back into the kettle, and heat to scalding. Strain through tarlatan; flavor and pour into a wet mould. Do this on Saturday, and set in a cold place. Eat with cream, or without.