Calf’s Head Soup.

• The liquor in which a calf’s head has been boiled.
• 1 lb. of lean beef cut into dice and fried brown.
• 3 sliced and fried onions.
• 1 grated carrot.
• Bunch of sweet herbs.
• 2 tablespoonfuls of butter rubbed warm into the same quantity of browned flour.
• 1 tablespoonful of Worcestershire sauce.
• 1 glass brown sherry.
• Dice of meat from the head.
• Pepper and salt.

Boil a calf’s head on Saturday until the flesh slips from the bones. Salt and pepper the meat and set away, with the brains—also salted and cooked—in a cool place. Return the bones to the liquor with the vegetables and herbs cut small, the fried beef and onions, and boil one hour. Season highly and put by in a cool cellar until Sunday. Take off the fat, and melt the soup-jelly under it by heating all together in a soup-kettle. When hot, strain, and set aside half the stock for Monday. Boil up that meant for to-day, stir in the butter and flour, and a cupful of dice made from one cheek of the cold head. Simmer ten minutes, add sauce and wine, and pour out.

Imitation Turtle.

• The cold calf’s head, with the tongue.
• 1 cup of good gravy. If you have nothing else, borrow a cupful from your soup-jelly.
• A dozen force-meat balls, made of the ears chopped fine, mixed with bread-crumbs, bound with beaten egg and rolled in flour.
• 1 teaspoonful minced parsley and thyme.
• A little minced onion.
• Browned flour.
• 4 hard-boiled eggs.
• Pepper and salt.

Slice the meat from the head neatly. Heat the gravy with seasoning, herbs, and onion, and boil ten minutes. Strain; put the meat into the saucepan; pour the gravy over it, and set all in boiling water fifteen minutes. Put over the fire with the sliced eggs and force-meat balls. Let them begin to boil, and take off. Lay the meat evenly upon a dish, and the eggs upon it, the force-meat balls around all, and pour half the gravy over it, sending up the rest in a boat.

Chopped Macaroni.

Boil half a pound of macaroni tender in hot salted water, and let it cool. Then chop small. Have ready in a saucepan a cupful of hot milk in which an onion has been boiled and strained out. Stir into this a great spoonful of butter, pepper, salt, and two tablespoonfuls of grated cheese. When these are well mixed, put in the macaroni, and shake—not stir—until very hot. Turn into a deep dish, and grate more cheese on the top. Pass a red-hot shovel over this until the cheese browns—or if dry, takes fire. Blow it out, and serve.

String-Beans and Fried Brains.

Cut the beans into short lengths and cook in boiling water salted. Drain, stir in butter, pepper, and salt, and dish. Garnish with the brains, rubbed smooth, seasoned, beaten up with a raw egg and a little flour, and fried by the spoonful in hot fat.

Bermuda Potatoes.

Put on in boiling water; cook until a fork will go in easily; dry off, and serve in their skins.

Alice’s Pudding.

• 1 quart of milk.
• 4 eggs.
• 1 cup dry crumbs.
• ½ cup of strawberry or other sweet jam.
• ½ cup of sugar.

Sprinkle the bottom of a buttered bake-dish with crumbs. Pour in the jam, and cover this with the rest of the crumbs, wet with a little milk. Scald the remainder of the milk, and pour, gradually, upon the beaten eggs and sugar. Heat and stir three minutes; put it, spoonful by spoonful, upon the crumbs, so as not to displace them, and when all is in, bake until well set and slightly colored by the heat. Eat cold—with cream, if you can get it.

Coffee and Whipped Cream.

Whip a little cream in a syllabub churn, and lay a spoonful upon the surface of each cup of made coffee.