Clam Soup.

Ragout of Veal.

Potato Puff.

Rice and Cheese.

Celery Salad.

A Mere Trifle.

Clam Soup

50 clams, ready opened. 1 quart of milk. 6

1 pint of water.

3 tablespoonfuls of butter.

12 whole peppers.

A few bits of red pepper pods.

6 blades of mace.

Salt to taste.

1 stalk of celery, cut small.

1 tablespoonful rice-flour or corn-starch.

Diain off the liquor from the clams and put it over the fire in a large farina-kettle, with a pint of water, the peppers, mace, celery, and salt. When it has boiled ten minutes, strain and put back into the kettle with the clams. Shut the lid down closely, and boil, fast, thirty minutes. Heat the milk in another vessel, stir into it the rice-flour, wet up with cold water, and the butter. Pour into the kettle with the clams, take at once from the tire, pour into the tureen, in the bottom of which you have laid four or five Boston crackers, split. Cover, and wait five minutes before serving.

Ragout Of Veal

5 lbs. of knuckle of veal. 1 onion.

2 stalks of celery. Bunch of sweet herbs.

Juice of tomatoes set aside yesterday.

Juice of half a lemon.

1 tablespoonful of butter.

2 tablespoonfuls of browned flour.

1/4 lb. of streaked fat pork.

Pepper and salt.

Crack the bones, when you have taken the meat off, and put them into a saucepan with the minced onion, celery, and herbs, with a quart of water. Stew slowly until the liquor has boiled down to a pint. Meanwhile, cut the veal into neat slices, and fry until they begin to brown, in some good dripping. Strain the gravy made from the bones and vegetables over this, and put all on to stew, adding the tomato-juice, pepper, and pork, the last cut up fine. Simmer, with the lid on, for two hours.

Then add the browned flour, wet up in cold water, salt, if needed, the butter and lemon-juice. Boil up once, and dish.

Rice And Cheese

Boil a cup of rice in a quart of water, slightly salted, and when half-done add two tablespoonfuls of butter. By the time the rice is soft, the water should have been soaked up entirely, and each grain stand out whole in the mass. Never stir boiling rice, but shake up the saucepan instead. Stir into the rice, at this point, three tablespoonfuls of grated cheese, salt and pepper to taste. Toss up with a fork until the cheese is dissolved, and pour into a deep dish.

Potato Puff

Mash the potatoes while hot. Beat in butter, milk, and two whipped eggs, with salt to your liking, until you have a light, soft paste. Bake in a buttered pudding-dish in a quick oven.

Celery Salad

Cut up blanched stalks of celery into short pieces. Mix a dressing of one tablespoonful of oil to one tea-spoonful of sugar, one of salt, half as much pepper, and four tablespoonfuls of vinegar with half a teaspoonful of made mustard. Heat the vinegar to scalding, and pour over a beaten egg, a little at a time, and beating it in well. To this add the oil and other ingredients, whipping up the mixture with an egg-beater. When cold, pour over the salad, toss up with a silver fork, and put into a glass bowl.

A Mere Trifle

1 quart of fresh milk.

5 eggs.

6 tablespoonfuls of sugar.

Vanilla, or other essence, 2 teaspoonfuls.

Heat the milk to boiling, and pour, gradually, upon the beaten yolks and sugar. Put again over the fire, stir steadily for about ten minutes, or until it begins to thicken. Take it off, and while still very hot, stir in with a few light strokes half of the frothed whites. Let it get cold before flavoring it. Pour into a glass bowl. Whip the remaining whites to a meringue with a little powdered sugar. Heap upon the custard. Put bits of bright jelly, or preserved strawberries, here and there upon the snowy mass.