n the morning take the skin off by
boiling water. Mix together 1 large spoon of lard, 1 quart raw beans,
chopped fine, with the lard, 2 or 3 onions, chopped not very fine, and a
little parsley. Fry all together for a little while; then add to this 1
cup of stock, 1 cup of wine, a head of garlic, pepper, salt, cinnamon,
and 3 laurel leaves. Then put a paper over top of saucepan and put on
cover very tight. Cook for two or three hours over a slow fire; then
strain the same through a colander. Add to the strained sauce 1 or 2
spoonfuls of brown flour to thicken. Put over the fire a little while,
and then pour over the tongue.

=Chestnut Stuffing.=

Shell 1 pint of large chestnuts; pour on boiling water and remove the
inner skin. Boil in salted water, or stock, until soft. Mash fine and
mix with them 1 cup of fine rolled crackers. Season with 1 teaspoonful
of salt, 1 salt spoon of pepper, and 1 teaspoonful of chopped parsley.
Moisten with 1/3 cup of melted butter. This stuffing is especially nice
for quail.

=Stuffing for Turkeys.=

5 Boston crackers, rolled, piece of salt pork size of an egg, chopped
fine. Add 1/2 pint of milk and season with salt and pepper. (Add sage if
you wish.) Let it scald, then beat 3 eggs and stir in. Add milk till it
is the consistency of batter fritters, put in the turkey and bake
slowly, basting frequently.

[Illustration]

SALADS.

=Boiled Salad Dressing.=

3 eggs, 3 tablespoons dry mustard, 1 teacup of oil or cream, 1/2 cup
vinegar, salt to taste. Mix eggs and mustard to a cream, then add oil
drop by drop, vinegar drop by drop, salt to taste. Put on stove and stir
all the time, and let it scarcely come to a boil. When cold, bottle and
keep in a cold place.

By beating all the ingredients well together with an egg-beater it is as
creamy as when oil is added drop by drop.

=Dressing for Cold Slaw.=

Yolks of 1 or 2 eggs, 3 tablespoons vinegar, 1 teaspoon salt, 1 of
mustard, butter size of an egg. Cook like custard.

=Clayton's Celebrated Salad Dressing.=

Take 3 tablespoonfuls of mustard, mixed quite stiff. Pour on this slowly
1/4 of a pint of best olive oil, stirring rapidly till thick. Then add 3
eggs, and after mixing slightly pour in slowly the remaining 3/4 of a
pint of oil, stirring rapidly till the mixture forms a thick batter.
Next take 1 teacup of best wine vinegar and juice of 1 lemon, a small
teaspoonful of salt and 1 of white sugar. Stir until the in