White Stock Soup.

Mock Quails.

Corn Fritters.

Kidney-Beans.

Potatoes a la Lyonnaise

Cabinet Pudding.

White Stock Soup

6 lbs. knuckle of veal; 1/2 lb. lean bacon; 2 table-spoonfuls of butter rubbed in 1 of flour; 2 onions; 2 carrots; 2 turnips; 3 cloves stuck in an onion; 1 blade of mace; bunch of herbs; 6 quarts of water; pepper and salt; 1 cup of boiling milk.

Cut up the meat and crack the bones. Slice carrots, turnips, and one onion, leaving that with the cloves whole. Put on with mace, and all the herbs except the parsley, in two quarts of cold water. Bring to a slow boil; take off the scum, as it rises, and at the end of an hour's stewing, add the rest of the cold water - one gallon. Cover and cook steadily, always gently, four hours. Strain off the liquor, of which there should be about five quarts; rub the vegetables through the colander, and pick out bones and meat. Season these highly, and put, as is your Saturday custom, into a wide-mouthed jar, or a large bowl. Add to them three quarts of stock, well salted, and, when cold, keep on ice. Cool to-day's stock; remove the fat; season, put in chopped parsley,.and put over the fire Heat in a saucepan a cup of milk, stir in the floured butter; cook three minutes. When the soup has simmered ten minutes after the last boil, and been carefully skimmed, pour into the tureen, and stir in the hot, thickened milk.

Mock Quails

Cut slices about four inches square, and half an inch thick, from a leg of veal; flatten with the side of a hatchet, and dip in beaten egg. Make a force-meat of a cold boiled sweetbread, chopped fine, a little minced fat pork or ham, a few oysters, also minced, and a seasoning of pepper, cloves, nutmeg, and a pinch of grated lemon-peel. Wet with oyster-liquor, and the juice of half a lemon. Spread the slices with this, and roll each up tightly. Bind with soft thread, and lay in a broad saucepan. Half cover with broth borrowed from your soup, cooled and skimmed. Cover and stew slowly nearly one hour. Make the remnants of the force-meat - adding a few bread crumbs - into small balls. Roll in flour and set in the oven until browned. Five minutes before you take up the meat, roll these in beaten yolk of egg, once and again, until thickly coated. Let them stand to cool while you take up the "quails." Lay them upon a hot dish; clip and gently withdraw the threads. Strain the gravy; add a little boiling water; thicken with browned flour; stir in a spoonful of butter, and when it boils, drop in the "quail eggs." Simmer just one minute, and pour over the meat.

Kidney-Beans

Shell; cook in boiling salted water thirty minutes, or until tender; drain, dish, and season with pepper, butter and salt.

Corn Fritters

2 cups of grated corn; 2 eggs; 1 cup of milk; flour for thin batter; a pinch of soda; salt; 1 tablespoonful melted butter.

Mix and fry as you would griddle-cakes.

Potatoes A. La Lyonnaise

Parboil and chop some potatoes; heat a little good dripping or butter in a frying-pan. Stir in half a minced onion, for every eight potatoes, with a teaspoonful of chopped parsley. When they have cooked one minute, add the potatoes, and stir until all are tender, but not browned. Drain, pepper, salt and dish.

Cabinet Pudding

2 cups of prepared flour; 3 tablespoonfuls of butter, creamed with the sugar; 5 eggs; 1 cup of sugar; 1/2 lb, raisins, seeded, and cut in three pieces each; 1/2 cup of milk; 1/2 lemon - juice and grated peel.

Add the beaten yolks to the creamed butter and sugar; then the milk and flour, alternately with the whites. Lastly, stir in the fruit, dredged with flour; pour into a buttered mould, and boil two hours and a half.

Eat hot with liquid sauce.