Maids Of Honor

Beat one pound powdered loaf sugar with the yolks of twelve eggs in a mortar, one ounce blanched sweet almonds, and twelve bitter, and four tablespoonfuls of orange-flower water; the almonds must be mixed in just before the patty-pans are filled. Line your patty-pans with good puff-paste, put in the mixture, and bake in a moderately-heated oven.

Oysters In Cases

Scald two dozen oysters in their own liquor, strain the liquor into a stewpan, add half a pint of milk, a little grated nutmeg and some seasoning; boil it, thicken with a little roux, put two oysters into each (ramequin case), and pour the sauce equally over all; sprinkle the tops with a few breadcrumbs, and bake in a hot oven ten minutes; dish in a circle on a napkin in a hot entree-dish, garnish with parsley and serve.

Galantine Of Veal

Take from four pounds to five pounds breast of veal, take out bones, well beat it with the rolling-pin, and pick it all over with a fork, cover it with a layer of forcemeat, lay on it strips of fat bacon, hard-boiled eggs, gherkins, and mushrooms; roll it up, and tie tightly in a cloth, and boil it in the pot with the turkey for two hours; when cooked, press it between two dishes until cold.

French Beans

Cut the ends off the beans, string them, and cut them in pieces about one inch long, and put them in cold water with a little salt in it; put in a saucepan two quarts of water, a heaping tablespoonful of salt, a teaspoonful of powdered sugar; let it boil, and, when boiling, throw in the beans; let them boil hard till they sink in the water; drain through a colander, and put in a hot dish; season with butter, pepper and salt.

Macaroni Au Gratin

Ingredients: One pound pipe macaroni, four ounces butter, some seasoning, half a pound grated cheese, (Parmesan and Cheddar,) a little grated nutmeg, one quart of milk, and a few breadcrumbs. Boil one pound macaroni in a quart of milk until tender, pour off the milk, and gently mix in the stewpan with the macaroni some seasoning, eight ounces grated cheese, and four ounces butter; place in a deep dish or shallow pie-dish, grate a little nutmeg over it, and lightly cover the top with breadcrumbs; place in a hot oven to brown, and serve immediately.

Baked Beef Tea

Cut one pound fleshy beef into small pieces; take away all the fat, and put into a baking-jar with half a pint of water and half a saltspoonful of salt. Cover the jar well, and place it in a warm but not hot oven, and bake for three or four hours; it should be strained, and kept in a cool place until wanted. It may also be flavored with an onion, a clove, and some sweet herbs if the invalid is strong enough to take them.

Baked Calf's Head

Boil the head until you can pick out all the bones, and keep the water the head is boiled in; take your pieces and lay them in a dish, having cut them small; use some salt, pepper, a little parsley, a grate of nutmeg, a small piece of butter and some dry breadcrumbs, say a teacupful of the latter; moisten it all with some of the water the head has been boiled in; put in a baking-dish, and let it bake half an hour; take the yolks of two eggs, and make a sauce with the boiled liquor; make soup of the rest of the liquor.