Orange Salad

This somewhat inappropriately-named dish is made by removing the rind and cutting the fruit in slices crosswise and adding equal quantities of brandy and Madeira, in proportion to the quantity of fruit thus dressed, strewing a liberal allowance of finely-powdered sugar over all.

Cranberry Jelly

Put two quarts of cranberries into a large earthen pipkin, and cover them with water; place them on a moderate fire, and boil them until they are reduced to a soft pulp; then strain and press them through a hair sieve into an earthen or stone ware pan, and for each pint of liquid pulp allow one pound of pulverized sugar; mix the pulp and sugar together in a bright copper basin and boil, stirring constantly for ten or fifteen minutes, or until the mixture begins to coagulate upon the spatula; then remove it from the fire and fill your moulds; let them stand in a cool place to set. When wanted for use, turn it out of the mould in the same manner as other jellies.

Jove's Nectar

For three gallons, peel the yellow rind from one and a half dozen fresh lemons, very thin, and steep the peelings for forty-eight hours in a gallon of brandy; then add the juice of the lemons, with five quarts of water, three pounds of loaf sugar, and two nutmegs grated; stir it till the sugar is completely dissolved, then pour in three quarts of new milk, boiling hot, and let it stand two hours, after which run it through a jelly bag till it is fine. This is fit for immediate use, but may be kept for years in bottles, and will be improved by age.

Plum, Or Black Cake

For this Christmas luxury take one pound of butter and one pound of pulverized sugar; beat them together to a cream, stir in one dozen eggs beaten to a froth, beat well together, and add one pound of sifted flour; continue the beating for ten minutes, then add and stir in three pounds of stoned raisins, three pounds of Zante currants, washed, cleaned, and dried, a pound and a half of citron sliced and cut into small pieces, three grated nutmegs, quarter of an ounce of powdered mace, half an ounce of powdered cinnamon, and half a teaspoonful of ground cloves; mix all well together; bake in a well-buttered pan in a slow oven for four hours and a half.

Potatoes (Parkinson Style)

Take two or three fine white potatoes, raw; peel and chop them up very, very fine. Then chop up just as fine the breast of a good-sized boiled fowl; they should be chopped as fine as unboiled rice; mix the meat and the potatoes together, and dust a very little flour over them and a pinch or two of salt. Now put an ounce or so of the best butter into a frying pan, and when it is hot, put in the mixture, and stir constantly with a wooden spatula until they are fried to a nice golden color, then immediately serve on a hot plate.

Cold boiled ham grated fine, or boiled beef tongue chopped very fine, may be used instead of chicken, omitting the salt. A dozen or two of prime oysters, parboiled, drained, and chopped fine, mixed with the potatoes prepared as above, and fried, makes a most delicious lunch or supper dish. Try any of the above styles, and say no, if you can.