Cranberry Sauce

Carefully pick and wash one quart of cranberries; put them over the fire in a sauce-pan with half a pint of cold water; bring them to a boil, and boil them gently for fifteen minutes, stirring them occasionally to prevent burning; then add four ounces of white sugar, and boil them slowly until they are soft enough to pass through a sieve with a wooden spoon; the sauce is then ready to serve.

Roast Chicken With Duchesse Potatoes

Prepare and roast a pair of chickens as directed in receipt No. 99; or for the stuffing named in that receipt substitute No. 93; meantime boil one quart of potatoes, for mashing, and make twelve heart-shaped croutons or pieces of bread fried in hot fat: lay the Duchesse potatoes around the chickens when it is dished, and the croutons in an outer circle, with the points outward.

Duchesse Potatoes

Mash one quart of hot boiled potatoes through a fine colander with the potato masher; mix with them one ounce of butter, one level teaspoonful of salt, half a saltspoonful of white pepper, quarter of a saltspoonful of grated nutmeg, and the yolks of two raw eggs; pour the potato out on a plate, and then form it with a knife into small cakes, two inches long and one inch wide; lay them on a buttered tin, brush them over the top with an egg beaten up with a teaspoonful of cold water, and color them golden brown in a moderate oven.

Roast Duck With Watercresses

Prepare and roast a pair of ducks as directed in receipt No. 99, and serve them with a border of a few watercresses, and a salad bowl containing the rest of a quart, prepared as in receipt No. 105.

Romaine Sauce For Watercresses

Grate half an ounce of onion, and use two tablespoon-fuls of vinegar to wash it off the grater; to these add a saltspoonful of sugar, a tablespoonful of lemon juice, three tablespoonfuls of olive oil, six capers chopped fine, as much cayenne as can betaken up on the point of a very small pen-knife blade, a level saltspoonful of salt, and quarter of a saltspoonful of pepper; mix well, and use for dressing watercresses, or any other green salad. A few cold boiled pototoes sliced and mixed with this dressing, and a head of lettuce, makes a very nice potato salad.

Roast Goose With Onion Sauce

Prepare a goose as directed in receipt No. 99; stuff it with onion stuffing made according to receipt No. 107; serve it with a gravy boat full of onion sauce made according to receipt No. 108.

Sage And Onion Stuffing

Pare six ounces of onion, and bring them to a boil in three different waters; soak eight ounces of stale bread in tepid water, and wring it dry in a towel; scald ten sage leaves; when the onions are tender, which will be in about half an hour, chop them with the sage leaves, add them to the bread, with one ounce of butter, the yolks of two raw eggs, one level teaspoonful of salt, and half a saltspoonful of pepper; mix and use.

Onion Sauce

Prepare six ounces of onions as in receipt No. 107; chop them fine, pass them through a sieve with a wooden spoon, and put them into half a pint of boiling milk, with one ounce of butter, one saltspoonful of salt, and one quarter of a saltspoonful of pepper.

Roast Wild Duck

Prepare a pair of ducks as directed in receipt No. 99; do not stuff them, but tie over the breasts slices of pork or bacon; roast fifteen minutes to the pound; serve with gravy in a boat and quarters of lemon on the same dish.

Roast Partridge

Prepare a pair of partridges as in receipt No. 99, but do not stuff them; tie over the breasts slices of pork or bacon, and roast about twenty-five minutes; serve with bread sauce.

Bread Sauce

Peel and slice an onion weighing full an ounce, simmer it half an hour in one pint of milk, strain it, and to the milk add two ounces of stale bread, broken in small pieces, one ounce of butter, one saltspoonful of salt, and quarter of a saltspoonful of nutmeg and pepper mixed; strain, passing through a sieve with a spoon, and serve hot.