Green Bean Soup.
Take the fat from your soup-stock; add a quart of boiling water, and strain from the débris. Put over the fire; boil, and take off the scum; then put in a scant quart of fresh kidney or Lima beans. Boil slowly at the back of the range until the beans break to pieces. Rub through a colander; season as required; put in a teaspoonful of essence of celery, and pour upon dice of fried bread already in the tureen.
Beef à la Reine.
Have a small round of beef, or a piece weighing six or seven pounds cut from the round, bound into a compact shape by a broad strip of muslin, as wide as it is high. Make holes clear through it by passing a keen knife perpendicularly through the round—about an inch apart. Fill one-third of these with chopped fat bacon; one-third with a mixture of crumbs, onion, and herbs; the other with minced oysters. Rub the top of the round with allspice, nutmeg, salt, and pepper, working the mixture well into the incisions, as well as into the flesh. Set the stuffed round in a dripping-pan; pour over it a cup of your soup-stock (before the beans are added), mixed with a glass of claret. Dredge the top with flour when the gravy has soaked in, and cook, in a moderate oven, two hours or more, basting very often. Undo the bandage; dish the beef; strain the gravy; thicken with browned flour, and serve in a boat.
Purée of Turnips.
Peel, slice, and boil in hot salted water. Rub through a colander; return to the fire; mix in a great spoonful of butter rolled in a little flour, two tablespoonfuls of cream, and season with pepper and salt. Stir ten minutes, and pour out.
Potato Cakes.
Stir into a cup of mashed potatoes a tablespoonful of butter (heaping), a beaten egg, two tablespoonfuls of milk, salt, and a tablespoonful of prepared flour. Roll out, half an inch thick; cut round or square; prick with a fork, and bake to a nice brown. Eat hot.
Lettuce Salad.
Pull the best leaves to pieces; heap in a salad-bowl, and pour over it a dressing made according to the receipt given on Thursday of First Week in October, but leaving out the raw egg.
Custard Bread Pudding.
2 cups fine dry crumbs; 1 quart of milk; 5 eggs, beaten light; 1 tablespoonful corn-starch; 1 teaspoonful of salt, and ½ teaspoonful of soda, dissolved in the milk; flavor to taste.
Soak the crumbs in the milk, and heat in a custard-kettle to a boil. Add the corn-starch wet with cold milk, cook one minute, turn out and beat hard. When smooth and almost cold, whip in the yolks, the flavoring, lastly, the whites. Boil in a buttered mould an hour and a half. Eat hot with sweet sauce. It is excellent.