le
eggs; mix well and use.

101. =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.

102. =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.

103. =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.

104. =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.

105. =Romaine Sauce for Watercresses.=--Grate half an ounce of onion, and
use two tablespoonfuls 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 be taken 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 potatoes sliced and mixed with this dressing, and a head of
lettuce, makes a very nice potato salad.

106. =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 g