Marrow-bone Soup.

Roast Chickens.

Broiled Potatoes.

Lima Beans.

Raw Tomatoes.

Squash Pie.

Marrow-Bone Soup

4 lbs. of marrow-bones, broken to pieces, and the marrow left in (beef-bones are best, but others may be used); 1 lb. salt pork, or ham-bones; 2 onions; 2 stalks of celery; 3 tomatoes; 4 parboiled potatoes, sliced; bunch of herbs; pepper and salt; 5 quarts of water.

Put on the bones in the water, and cook slowly four hours, leaving three quarts of water. Strain into a bowl; surround this with cold water, to make the fat rise; take this off, and return the soup to the fire, with the parboiled potatoes and the sliced onions - which should have lain ten minutes in scalding water, to take off their strong taste - the tomatoes, and herbs. Boil slowly until you can rub the vegetables through a colander. Add them to the soup; season; heat almost to the third boil, and pour out.

Roast Chickens

Draw, wash, and stuff a pair of full-grown chickens. Truss, and lay in a dripping-pan. Dash a cup of boiling water over them, and roast one hour, or until tender and brown. Baste very often - twice, after they begin to brown, with butter. Sprinkle the giblets with salt, and set away for to-morrow. Pour the gravy, after the chickens are taken up, into a bowl, set in cold water, and take off the fat. Put into a saucepan, thicken with browned flour; season; boil once, and serve in a boat.

Lima Beans

Shell; cook forty minutes in boiling salted water; drain, pepper, salt, and butter, and serve in a vegetable-dish.

Broiled Potatoes

Slice cold boiled potatoes lengthwise, and rather thick. Lay between the wires of an oyster-broiler, and cook at a hot fire to a light brown on both sides. Sprinkle with pepper and salt; lay a bit of butter upon each, and eat hot.

Raw Tomatoes

Pare, slice, and put into a salad-dish. Mix in a bowl a teaspoonful of sugar, half as much, each, of made mustard, pepper, and salt; add, gradually, two tablespoonfuls of salad-oil, and the yolk of an egg. Beat to a cream, and whip in, a little at a time, five tablespoonfuls of vinegar. Pour over the tomatoes, and set the salad upon ice until needed.

Squash Pie

1 pint of boiled, mashed, and strained squash; 2 cups of milk; 1 cup of sugar; 4 eggs, beaten light; 1/2 tea-spoonful of ginger, and 1 teaspoonful mixed mace and cinnamon.

Beat all well together, and bake in open shells.