Sago Soup.
Strain off two quarts of soup from your stock-pot, when you have removed the cake of fat from the top; heat, and stir into it half a cup of German sago previously soaked in a little cold water. Simmer until the sago is dissolved.
Veal and Oyster Pie.
Cut the best parts of your cold roast fillet into thin dominoes. Put a layer in the bottom of a pudding-dish; sprinkle with the dressing, chopped fine, or with minced ham; cover with oysters; strew these with pepper, salt, butter-bits, a pinch of grated lemon-peel, and squeeze a few drops of lemon-juice over them. More veal, etc., and, when the dish is full, pour in yesterday’s gravy, skimmed, and mixed with as much oyster-liquor. Cover with a good paste, and bake one hour. Wash over with white of egg just before you take it up. The pastry can, in cold weather, be made on Saturday, and kept in a cool place.
Boiled Potatoes.
Put on in cold water and bring to a boil. At the end of twenty minutes throw in a cup of cold water to arrest the boil. Heat up again quickly, and when a fork will pierce the large potatoes easily, pour off the water. Put in a little salt, and set the uncovered pot upon the range for one minute. Take each potato in a towel, and hold in your hand while you strip off the peel. The fashion of sticking a fork through them, in order to pare them, breaks and cools them.
Cold Slaw.
Shred a white cabbage and pour over it the following
Dressing.
2 beaten eggs; 2 teaspoonfuls of sugar; 6 tablespoonfuls of vinegar; ½ teaspoonful of made mustard and same of pepper and salt; ½ teaspoonful of celery essence; 1 tablespoonful of butter.
Mix well, stir over the fire until scalding hot. When cold, add to the cabbage. Toss and stir, and set in a cold place until wanted.
Stewed Celery.
Scrape and cut the blanched stalks into short pieces. Cook tender in boiling water, a little salt. Drain this off, add a cup of drawn butter; simmer five minutes, and serve.
Dessert of Fruit and Nuts.
Arrange in accordance with your taste and convenience. You may add dried figs to the dish of nuts.