Milk Soup.
1 quart of milk and the same of water; 2 onions; 2 turnips; 2 stalks of celery; 1 teaspoonful of sugar—a pinch of soda in the milk; 2 tablespoonfuls of corn-starch wet up in cold water; pepper and salt; dice of fried bread; two tablespoonfuls of butter.
Boil chopped onions, turnips and celery in the water until soft enough to be pulped through the colander. Do this, season, add the water in which they were cooked, the milk, and when the soup boils, the corn-starch. At last, stir in the butter a little at a time, to prevent oiling. Simmer five minutes, and pour upon the fried bread in the tureen.
Ragoût of Duck.
Clean and wash a duck; put into the dripping-pan, with a large cupful of boiling water, and roast, basting often, half an hour. Meanwhile, boil the giblets in a pint of water. Take up the duck and joint as for fricassee. Put into a saucepan with the gravy from the dripping-pan and the water in which the giblets were boiled; add an onion stuck with cloves; a little salt and pepper. Cover and stew gently an hour and a half. Take up the duck and keep hot upon a chafing-dish. Strain the gravy; stir in a tablespoonful of butter rubbed in one of browned flour, the juice of a lemon, and a glass of wine. Boil up and pour over the duck.
Canned Green Peas.
Turn the peas into a saucepan; cover with boiling water, and cook twenty-five minutes. Drain well; add pepper, salt and butter, and dish.
Mashed Potatoes.
Prepare as on Tuesday of this Week.
Celery Salad.
Scrape and cut the best stalks into short lengths. Put into a salad-bowl, and season with a dressing of two tablespoonfuls of oil to five of vinegar, one teaspoonful of sugar, and a saltspoonful, each, of salt and pepper.
Sponge Gingerbread and Chocolate.
5 cups of flour; 1 heaping tablespoonful of butter; 1 cup of molasses; 1 cup of sugar; 1 cup of sour milk; 2 tablespoonfuls of saleratus, dissolved in hot water; 2 teaspoonfuls of ginger; 1 teaspoonful of cinnamon.
Mix molasses, sugar, butter, and spice together. Warm slightly, and beat five minutes. Add milk, saleratus, lastly the flour. Beat hard five minutes, and bake in a broad, shallow pan; or in small tins. Eat warm with a cup of good chocolate, made by stirring six tablespoonfuls of chocolate, wet with cold water, into a pint of boiling water, boiling twenty minutes, adding the milk, and cooking ten minutes longer, stirring often.