Chicken Cream Soup.
Boil an old fowl, with an onion, in four quarts of cold water, until there remain but two quarts. Take it out, and let it get cold. Cut off the whole of the breast, and chop very fine. Mix with the pounded yolks of two hard-boiled eggs, and rub through a colander. Cool, skim, and strain the soup into a soup-pot. Season; add the chicken-and-egg mixture; simmer ten minutes, and pour into the tureen. Then add a small cup of boiling milk.
Ragoût of Rabbits.
Pair of rabbits; ½ lb. of fat salt pork; 1 large onion; 1 tablespoonful of butter, and same of browned flour; pepper and salt; ½ lemon, peeled and sliced thin; glass of sherry; ½ cup of gravy.
Slice the onion; dredge with flour, and fry brown in the butter. Add half a cupful of gravy, and, when well mixed, turn all into a saucepan. Put in the rabbits, jointed as for fricassee, the sliced bacon, and lemon. Season; cover closely, and stew an hour, or until the meat is tender. Thicken with browned flour; boil once, and pour out.
Parsnip Fritters.
Scrape and halve the parsnips. Boil tender in hot salted water. Mash smooth, picking out the woody bits. Add a beaten egg to every four parsnips, a teaspoonful of flour—pepper and salt at your discretion, and enough milk to make into a thick batter. Drop, by the spoonful, into hot lard, and fry brown. Drain in a hot colander, and dish.
Stewed Celery.
Scrape, and cut into short bits. Cook tender in hot salted water. Pour this off; add enough cold milk to cover the celery. Heat to a boil; stir in a good spoonful of butter rolled in flour, pepper and salt. Stew five minutes longer.
Glazed Sweet Potatoes.
Boil soft, peel carefully, and lay in a greased dripping-pan in a good oven. As they begin to crust over, baste with a little butter, repeating this several times, as they brown. When glossy, and of a golden russet, dish.
Orange Tartlets.
2 fine oranges, juice of both, and grated peel of one; ¾ cup of sugar; 2 tablespoonfuls of butter; juice of ½ a lemon; 1 teaspoonful of corn-starch, wet up with lemon-juice and a little cold water.
Beat all to a smooth cream, and bake in small paste shells.