A Good Stock Soup.

Beef a la Mode de Rome.

Hominy Croquettes.

Potato Puff, Spinach.

Chow-chow.

Snow Custard.

Nuts and Raisins.

A Good Stock Soup

5 lbs. brisket of beef. 2 lbs. mutton-bones.

2 onions, sliced and fried.

2 carrots.

2 turnips.

4 stalks of celery.

Bones of chicken or duck, if you have them.

6 cloves.

1/2 cup of sago or barley.

6 quarts of cold water.

Sweet herbs.

Pepper and salt. Slice the meat, crack the bones, chop the vegetables, and put all on over the fire with the water. Boil slowly five or six hours; strain; pick out the meat as well as you can, and set aside. Then, rub the vegetables through a colander, prior to straining all through your soup-sieve. Set aside half the stock for Monday. Do thus much on Saturday. Or, if you choose, do not strain the soup at all until Sunday morning. It will be the richer for cooling with meat, etc., in it. In either case, season before setting it away, or it may sour. Put Sunday's stock back into the pot; boil up and skim, before adding the half cup of pearl sago, previously soaked for two hours in a very little cold water. Simmer twenty minutes and pour out.

Beef A' La Mode De Rome

Cut a quarter of a pound of streaked salt pork, and the same quantity of lean beef into strips, and fry, with a sliced onion, in good dripping. Put them in the bottom of a pot and lay a rib roast of beef, rolled round, upon them. Add a pint of boiling water, cover, and cook ten minutes to the pound, turning the beef three times meanwhile. Transfer the meat to a dripping-pan, dredge the top with flour, then baste with its own gravy, once. Keep hot, without cooking, while you strain the gravy left in the pot, thicken it with browned flour (always after taking the fat from the top), season with pepper, and stir in a teaspoon-ful of sugar, a handful of Sultana raisins, picked and washed, and the same quantity of blanched almonds, cut into tiny strips. Boil gently three minutes, dish the beef, and pour the sauce over it.

Odd as this receipt may seem to an American housewife, the result is extremely palatable, and a good change of fare at this season.

Potato Puff. Mash the potatoes soft with milk and butter, season and beat very light with two raw eggs. Smooth and bake to a light brown in a greased pudding-dish, in which, also, serve it.

Hominy Croquettes

2 cups of fine-grained hominy, boiled and cold.

2 beaten eggs.

2 tablespoonfuls of melted butter.

Salt to taste.

3/4 cup of finely chopped beef, left over from your soup, after straining the latter. Pepper.

Work hominy, butter, and salt to a smooth paste; beat in the eggs, finally the chopped meat, after peppering and salting it. Stir up in a farina-kettle until hot, and pour out to cool. When cold, make into long rolls with floured hands, flour each well by rolling upon a dish, and fry to a yellow-brown in sweet lard. Drain off the fat and pile upon a hot dish.

Spinach

Boil in hot, salted water, twenty minutes, drain and press hard; chop fine, and return to the saucepan with a large spoonful of butter, pepper, salt, a little sugar and a pinch of mace. Stir, and beat until very hot; then pour into a deep dish.

Snow Custard

1/2 package of Coxe's gelatine.

3 eggs.

1 pint of milk.

2 cups of sugar.

Juice of one lemon.

1 large cup boiling water.

Soak the gelatine one hour in a teacupful of cold water, then stir in two-thirds of the sugar, the lemon-juice and the boiling water. Beat the whites of the eggs to a stiff froth, and when the strained gelatine is quite cold, whip it into the whites, a spoonful at a time for half an hour, if you use the Dover egg-beater (at least one hour with any other). When all is white and stiff, pour into a wet mould, and set in a cold place. Make this on Saturday, and on Sunday dip the mould into hot water, and turn out into a glass dish. Make a custard of the milk, eggs, and the rest of the sugar, flavoring with vanilla; boil until it begins to thicken. When the meringue is turned into the dish, pour this custard, cold, about the base.

Nuts and Raisins Serve as another and a last course.