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BAKED WHITE FISH

Clean and prepare the fish. Make a stuffing of one cupful of cracker crumbs, one teaspoonful chopped parsley, one teaspoonful chopped onion, two tablespoonfuls chopped suet or bacon or one large tablespoonful butter, one-third teaspoonful salt, two teaspoonfuls chopped pickles, one-quarter teaspoonful pepper. If a moist stuffing is desired, add one-quarter cup milk. Bake fifteen minutes to a pound, allowing ten or fifteen minutes if the fish is unusually large.

MIXED VEGETABLE SOUP

Fifteen-cent soup bone, three quarts water, half a small cabbage cut very fine, three large potatoes, two good-sized carrots, two turnips, one medium-sized onion, three teaspoonfuls salt, one-half teaspoonful pepper, a little celery and green pepper. Put on in cold water with all vegetables except potatoes. Cook very slowly one hour. Do not cover closely. At the end of one hour add potatoes and cook an hour longer. Put in two or three tomatoes when potatoes are added, if liked.

BEAN SOUP

One pint navy beans, soak over night, cook till they are very tender, add some celery and little tomato, salt and pepper to taste, cook all well together. In another saucepan let boil one tablespoonful of butter, add a chopped onion, fry till it is clear. Mix a tablespoonful of flour with a cup of the soup and a little butter, cook a moment or two, add to soup and let all boil ten minutes, add a pinch of red pepper and strain.

GELATINE

One-half box of Cox’s gelatine, enough cold water to cover it, let stand
a moment, then add a pint or little more of boiling water, two cups
sugar, flavoring to taste, turn in mold. Make custard of a pint of milk,
three yolks, three tablespoonfuls sugar. When cool, add vanilla and stir
in lightly, stiffly beaten whites of eggs.

COCOANUT FUDGE

Two cups sugar, one cup milk, one box desiccated cocoanut, small lump butter. Cook sugar, milk and butter fifteen minutes, take off the fire, and beat with a spoon. When partly creamed, add cocoanut and one teaspoonful vanilla. Stir well, pour into buttered pan and cut in squares.

SPICED GRAPES

Seven pounds grapes, one pint vinegar, three and one-half pounds sugar (or more if you like), one-half ounce ground cloves, one-half ounce ground cinnamon. Slip the pulp out of the skins, scald it, then pass through a sieve to seed. Then put the juice and skins and all the seasoning together and boil fifteen minutes.

OATMEAL COOKIES

Two cups rolled oats, two cups flour, one cup sugar, one cup raisins,
one cup lard and butter mixed, two eggs, one teaspoonful cloves, one
teaspoonful cinnamon, three-fourths teaspoonful baking soda dissolved

in one-third cup milk, a little salt. Mix thoroughly and drop on greased
pans. Bake in moderate oven.

SHORTCAKE.

Three cups flour, two teaspoonfuls baking powder, one-half

teaspoonful salt; sift three times; one-half cup butter mixed with flour till like meal. Beat one egg light, add to it a cup of cold water. Mix with flour. Put in two pie pans, or in muffin pans for individual shortcakes, and sprinkle tops with granulated sugar. When baked, split, butter and put sweetened berries between, and garnish tops with sweetened whipped cream and whole berries.

How to roast a  TURKEY.

Take a turkey, dress and truss it, then take down the breast-bone.  To
make Stuffing for the Breast . Take beef-suet, the liver shred fine,
and bread-crumbs, a little lemon-peel, nutmeg, pepper and salt to your
taste, a little shred parsley, a spoonful or two of cream, and two
eggs. Put her on a spit and roast her before a slow fire; you may lard
your turkey with fat bacon; if the turkey be young, an hour and a
quarter will roast it. For the sauce, take a little white gravy, an
onion, a few bread-crumbs, and a little whole pepper, let them boil
well together, put to them a little flour and a lump of butter, which
pour upon the turkey; you may lay round your turkey forc’d-meat-balls.

Garnish your dish with slices of lemon.

To boil  DUCKS  with  ONION SAUCE.

Take two fat ducks, and season them with a little pepper and salt, and
skewer them up at both ends, and boil them whilst they are tender; take
four or five large onions and boil them in milk and water, change the
water two or three times in the boiling, when they are enough chop them
very small, and rub them through a hair-sieve with the back of a spoon,
’till you have rubb’d them quite through, then melt a little butter,
put in your onions and a little salt, and pour it upon your ducks.
Garnish your dish with onions and sippets.