Asparagus

Take two bunches of freshly gathered asparagus, cut in small pieces, and boil until tender in water enough to cover it, having first put into this water one dessertspoonful of sugar. Then add one pint of milk, butter, pepper, and salt to taste, and let it just come up to a boil.

Be sure and not boil it. Serve in deep plates.

Baked Ham

Boil until quite done, then remove the skin. Rub together one teaspoon cayenne pepper, two of ground cloves, two of grated nutmeg, two tablespoons of brown sugar. Make incisions with a knife all over the top the depth of the fat, into which force the mixture. The balance must be rubbed over the top, then cover the surface thickly with bread crumbs. Bake slowly about one-half hour, basting frequently with the essence to keep it from burning.

Corn Oysters

Grate down twelve ears of corn, beat two eggs very light, stir well together with pepper and salt, add two tablespoons of powdered cracker, fry in lard.

Croquettes

Having chopped fine your meat, take some grated bread crumbs, and season with salt, pepper, mace, nutmeg, and grated lemon rind. Moisten the whole with cream, and make into small cones. Have ready some beaten eggs, mix with grated bread, dip into it each croquette and fry slowly in butter.

Deviled Crabs

One dozen crabs, a small loaf of baker's bread, three teaspoonsful of mixed mustard, two of black pepper, half a teaspoonful of cayenne, and one of salt, teacup of vinegar, and five ounces of butter. Bake in shells.

Drawn Butter

Mix two or three teaspoonsful of flour with a little cold water, stir until clear of lumps, thin it, and pour on a half pint of boiling water, stirring constantly. Boil it two or three minutes; then cut up four ounces of butter in it, and melt and stir; add hard-boiled eggs sliced or minced as desired.

Mock Oysters

A pint of boiled hominy, two eggs, a teacup of flour, a tablespoonful of butter (melted), pepper and salt to taste; mix all well together, make in little cakes and fry a light brown.

Mock Terrapin

Season and fry brown a calf's liver, then hash it fine, dust thickly with flour, two tablespoons-ful of mixed mustard, a little cayenne pepper, three hard-boiled eggs chopped fine, a piece of butter the size of an egg, and a teacup of water. Let it simmer a few minutes, then serve hot.

Omelet

Three teaspoonsful of fresh milk to each egg, a little salt, beat the eggs light, add the milk, and cook, stirring all the time.

Slaw Dressing

The yolks of two eggs well beaten, two tea-spoonsful of sugar, one of mustard, one of salt, one of black pepper, beat all together; add one teacup of cream or milk, and half a cup of vinegar. Set on the fire and stir until it be-comes as thick as boiled custard. Let it come to a boil.

Spiced Beef

Four pounds of tender beef minced fine, one pound suet chopped fine, mix them together; one spoonful of cloves, half the quantity of pepper, salt to your taste, a teacup of water. Mix all together, then pack in a tin pan the size to suit the quantity. Put in the oven and bake an hour and a half. This is a delightful relish for tea, cut thin.

Sausage Meat

To twenty-nine pounds of chopped meat, add eleven ounces of salt, nine heaped tablespoons-ful of freshly rubbed sage, five tablespoonsful of ground black pepper. If cayenne pepper is liked, put to this a half teaspoonful of ground cayenne.

Sauce For Cold Meats

Boil two eggs three minutes, mix a small teaspoonful of mixed mustard, a little pepper and salt - six spoonsful of drawn butter or oil, six of vinegar, and one of catsup.

Turkey Or Chicken Patties

Mince fine your cold fowl, together with some cold boiled ham or tongue; add the yolks of hard-boiled eggs grated, a little cayenne pepper, some powdered mace, and nutmeg. Mix and moisten with cream or butter. Have ready some puff paste in pattypans, and fill with the mixture. Add oysters, and warm with hot shovel.

Tomato Beef

Take five pounds of beef off the end of the surloin, place it in a pot with sufficient water to keep it from burning, and no more. It should be turned often, let it brown, cook one hour, then add twelve tomatoes, half an onion chopped fine, pepper and salt. After adding the tomatoes, stew one hour longer. Serve the beef with the tomatoes around it.

Turkey Sauce

Mix two or three teaspoonsful of flour with a little cold milk, stir it until clear of lumps, thin it and pour on a half-pint of boiling milk, stirring constantly. Boil it two or three minutes. Then cut up four ounces of butter in it, melt, and stir and add one pint of oysters and celery chopped.

Veal Patties

Three pounds of veal, one pound and a half of fresh pork, quarter of a pound of butter, and four eggs. Grind the meat fine, add the other ingredients. Season to taste with mustard, pepper, and salt. Roll into shape. Set them in the oven and brown over. To be eaten cold.