Barley Cream Soup.

Boiled Ham.

Corn Pudding.

Chopped Cabbage.

Beet-root Salad.

Drunken Dominie.

Barley Cream Sour

3 lbs. lean veal; 1 onion; 1/2 lb. pearl barley; 4 quarts of water; salt, pepper, and a cup of milk.

Cut the veal and onion very small; put on with the barley. Boil slowly until reduced to two quarts. Strain, rubbing the barley through a sieve. Season with pepper and salt; simmer three minutes. It should be white and thick as cream, when you have added the cup of boiling milk, after which it must not boil.

Boiled Ham

Soak a ham four or five hours. Scrub it well, and put on to boil in plenty of cold water. Cook eighteen or twenty minutes to the pound. When done, leave in the water one hour in the open air, or where it will cool rapidly. Take off the skin carefully; rub all over with flour; sift fine crumbs over the top and sides, and set ten minutes in a quick oven. Wind frilled paper about the shank, and where the paper joins the body of the ham, twine a wreath of parsley.

Chopped Cabbage

Cut off stalks and green leaves, and quarter a cabbage Boil fifteen minutes in hot salted water; pour this off, and cover the cabbage with pot-liquor, taken from the ham-kettle, and the fat skimmed off. Cook tender; drain, pressing hard; chop, and again drain; season with pepper, salt, and a little vinegar, and dish very hot.

Corn Pudding

Drain a can of corn. Chop the grains fine with a chop-ping-knife. Add a cup of milk, three eggs, a tablespoon-ful of melted butter, pepper and salt to taste. Beat a/1 together, and bake, covered, forty-five minutes, in a good oven; then brown.

Beetroot Salad

Chop the cold beets left from yesterday into rather coarse dice. Mix with an equal quantity of cold chopped potatoes, and pour over them such a dressing as was used for Bavarian Salad, Thursday, Second Week in October.

Drunken Dominie

1 long or square stale sponge-cake; 1/4 lb. of citron; 1 glass of brandy; 1 cup of sherry wine; 1 pint of milk; 3 eggs; 1/2 cup of sugar.

Cut the citron into strips, and stick in regular rows in the top of the cake. Six hours before you will want to use it, pour over it, a little at a time, the liquor. It should absorb it all, and hold it with Dutch perseverance. Heat the milk; pour upon the beaten yolks and sugar. Stir and cook until it thickens. When cold, pour around the cake, as it lies upon a long dish, and cover the dominie and his bed with a meringue of the whites, beaten up with a little sugar. The citron spikes should be just visible through the snowy blanket.