Puree of Peas.

Fried Bass.

Mashed Potatoes.

Fried Salsify.

Roast Chicken.

Stewed Celery.

Crab-apple Jelly,

Margherita Lemon Custard.

Puree Of Peas

1 pint of split peas, soaked overnight in soft water. 3 onions - small. 3 stalks of celery.

2 carrots - small.

1 bunch of sweet herbs. 1 pint of tomatoes. Season to taste.

3 tablespoonfuls of butter rolled in flour. 3 quarts of water.

Put all on to cook together, except the tomatoes and butter. The vegetables must be chopped fine. Stew steadily and gently three hours. Rub to a puree through a sieve, and put in the tomatoes, freed of bits of skin and cores and cut into bits. Season, and return to the fire to stew for twenty minutes longer, closely covered. Stir in the butter - divided into teaspoonfuls, each rolled in flour. Boil up and serve. Dice of fried bread should be put into the tureen.

Fried Bass

Clean, wipe dry, inside and out, dredge with flour, and season with salt. Fry in hot butter, beef-dripping, or sweet lard. Half butter half lard is a good mixture for frying fish. The moment the fish are done to a good brown, take them from the fat and drain in a hot colander. Gar-pish with parsley.

Mashed Potatoes Must accompany the fish.

Roast Chicken

Wash well in three waters, adding a little soda to the second. Stuff with a mixture of bread-crumbs, butter, pepper, and salt. Fill the crops and bodies of the fowls; sew them up with strong, not coarse thread, and tie up the necks. Pour a cupful of boiling water over the pair, and roast an hour - or more, if they are large. Baste three times with butter and water, four or five times with their own gravy.

Stew the giblets, necks, and feet in water, enough to cover them well. When you take up the fowls, add this liquor to the gravy left in the dripping-pan, boil up once, thicken with browned flour; add the giblets chopped fine; boil again, and send up in a gravy-boat.

Should there be more gravy than you need, set it away carefully. Each day brings forth a need for such.

Crab-apple Jelly Is a pleasing sauce for roast fowls.

Stewed Celery

Select the best blanched stalks, and lay aside in cold water. Stew three or four stalks of the coarser parts, minced, with a small onion, a few sprigs of parsley, also chopped, and a bone of ham, or other meat. Stew for an hour in enough water to cover them; strain, pressing hard. Cut the choicer celery into pieces two inches long; pour over them the "stock" from the strainer, season with pepper, and, if needed, salt. Stew until very tender. Stir in a good tablespoonful of butter, and a little corn-starch, wet up in cold water. Simmer gently three minutes, and dish.

Fried Salsify

Scrape and lay in cold water ten minutes. Boil tender, drain, and when cold, mash with a wooden spoon, picking out the fibrous parts. Wet to a paste with milk, work in a little butter, and an egg and a half for each cupful of salsify. Beat the eggs very light. Season to taste, make into round, flat cakes, dredge with flour, and fry to a light brown. Drain off the fat, and serve hot.

Margherita Lemon Custard

5 eggs.

1 quart of milk.

Half the grated peel of a lemon.

5 tablespoonfuls of white sugar.

Beat the whites of two eggs and the yolks of five very light; add the sugar and pour over these the milk, scalding hot. Lastly, put in the grated peel, pour into a buttered pudding-dish, and set in a pan of hot water. Put both into the oven, and bake the custard until it is well "set." Then spread with a meringue made of the reserved whites beaten stiff with a little powdered sugar. Shut the oven door, and cook the meringue until slightly tinged with yellow-brown. Eat cold.