Baked Soup.

• 2 lbs. of lean beef, cut into dice.
• 3 stalks of blanched celery.
• 2 turnips.
• Handful of chopped cabbage.
• 1 onion.
• 1 carrot.
• 2 roots of salsify, cut small.
• Chopped parsley.
• ½ cup of rice, previously boiled for fifteen minutes.
• ½ can of tomatoes, cut up.
• Pepper and salt.
• 1 quart cold water.

Prepare beef and vegetables early in the day; mix all up well, and put into a strong earthenware jar, with a good cover of the same material. Coat this top thickly with a stiff paste of flour and water to exclude the air, and set in the oven for six hours. Once in a while, grease the paste to prevent it from scorching or cracking. It is also well to set the jar in a dripping or bake pan of boiling water. Serve without straining.

Devilled Lobster.

• 1 can of preserved lobster.
• 3 tablespoonfuls of butter.
• 4 tablespoonfuls of vinegar.
• ½ teaspoonful of made mustard.
• A good pinch of cayenne pepper.
• Boiled eggs for garnishing.
• Salt.

Open the lobster-can and empty it into a bowl an hour before using it. Mince evenly. Put vinegar, butter and seasoning into a saucepan, and when it simmers, add the lobster. Cook slowly, covered, half an hour, stirring occasionally. Turn into a deep dish, and garnish with slices of egg. Eat hot with buttered Boston crackers.

Calf’s Liver à la Mode.

• 1 fine, fresh liver.
• ½ lb. salt pork, cut into lardoons.
• 3 tablespoonfuls good dripping.
• 2 sliced onions, small ones.
• 1 tablespoonful Harvey’s Sauce.
• 2 tablespoonfuls of vinegar.
• 1 teaspoonful mixed spices.
• 1 tablespoonful sweet herbs, chopped.
• Pepper.

Wash the liver, and soak half an hour in cold, salted water. Wipe dry and lard with the fat pork, allowing it to project on both sides. Heat dripping, onion, herbs, and spice in a frying-pan. Put in the liver and fry both sides to a light brown. Turn all into a saucepan, add the vinegar, and water enough to cover it; put on a close lid and stew gently one hour and a half. Lay the liver on a hot dish, add the sauce to the gravy, strain it, thicken with browned flour, boil up; pour half over the liver, and send the rest up in a sauce-boat.

Baked Celery.

Cut two bunches of celery, the best stalks only, into inch-lengths, and stew in boiling water, a little salt, for ten minutes. Drain off the water, and add a cup of milk, a tablespoonful of butter, rolled thickly in flour, a little pepper and salt. Simmer three minutes after heating, and pour into a shallow bowl to cool. Butter a bake-dish, strew the bottom with fine bread-crumbs. When the celery is almost or quite cold, beat into it two eggs, and pour into the dish. Strew bread-crumbs thickly over the top, turn a tin plate over all, and bake twenty minutes. Remove the cover and brown.

Potatoes au Gratin, with Vermicelli.

Mash the potatoes as usual, with butter, milk, and salt. Smooth into a hillock upon a pie-plate, and strew with a handful of vermicelli broken small, cooked soft in boiling water, a little salt, then drained perfectly dry and spread out to cool. Brown all in a quick oven, glaze with butter, slip to a hot dish, and it is ready.

Lemon Pudding.

• 6 butter crackers, soaked in water, and beaten smooth.
• Juice of three lemons and half the grated peel.
• 1 cup of molasses.
• A pinch of salt.
• 1 tablespoonful of melted butter.
• Pie-paste for shells.

Chop the pulp of the lemons, leaving out the thick white peel, very fine; stir into the crushed crackers, with the butter and salt. Beat the molasses into this, gradually, with the grated peel. Line two pie-dishes with good paste, fill with the mixture and bake, without upper crusts. Eat warm, or cold. They are best fresh.