Turnip Soup.
12 turnips; 4 tablespoonfuls of butter; 2 tablespoonfuls of flour; 1 quart of milk; 2 quarts of water; 1 onion; chopped parsley; salt and cayenne.
Pare, slice, and put the turnips on with the onion in the water. Cook soft, pulp through a colander, and return, with the water, to the fire. Melt the butter in a saucepan, stir in the flour, and cook ten minutes, stirring all the time in one direction. Add the milk, stirring it in gradually; take from the fire. Simmer the turnip purée five minutes after adding seasoning and chopped parsley; pour in the thickened milk, boil up once, and serve.
Oyster Patés.
1 quart of oysters, minced fine with a sharp knife; 1 cup of rich drawn butter, based upon milk; cayenne and pepper to taste.
Stir the minced oysters into the drawn butter and cook five minutes in a farina-kettle. Have ready some shapes of pastry, baked in paté-pans, then slipped out. Fill these with the mixture; set in the oven two minutes to heat, and send to table.
Rissoles of Sweetbreads.
Boil and blanch three fine sweetbreads. Mince, and add one-third the quantity of fine crumbs. Season with pepper and salt, a little nutmeg, and two beaten eggs. Work and beat smooth; roll into long balls; flour these well. Have ready a little gravy in a saucepan, well-seasoned; add as much drawn butter. When it boils, put in the rissoles, a few at a time, and cook ten minutes. Drain off the gravy; transfer the sweetbreads carefully to a hot dish; pour the gravy upon a beaten egg; heat to thickening, and pour over the rissoles.
Chopped Cabbage.
Boil a firm cabbage in two waters—having taken off the outer leaves and quartered it. Chop very fine; put into a saucepan two tablespoonfuls of butter and the same of vinegar, with pepper and salt. Stir in the cabbage, and when very hot, dish.
Mashed Potatoes—Browned.
Mash in the usual way; heap roughly upon a greased pie-plate; set in a quick oven, and when delicately browned, slip to another dish.
Quince Soufflé.
Pare, slice, and stew the fruit soft. Sweeten well, and rub through a colander. Put into a glass dish. Make a custard of 1 pint of milk, 3 yolks, and half a cup of sugar. When cold, pour, two inches deep, upon the quince. Whip the whites of the eggs light with sugar and lemon-juice, and heap upon the custard.