Croccante

Take half a pound of blanched and finely-chopped sweet almonds, half a pound of loaf sugar, one tablespoonful of essence of lemon, a piece of butter the size of a walnut; boil in a saucepan until it sets - about fifteen or twenty minutes - turn into a flat shape to set. To be eaten cold.

Chicken Jelly

Take the leg of a fowl, and, after skinning and scalding it, remove all fat and wash it clean in cold water; then put it into a saucepan, with one breakfast-cupful of water, and salt to taste; boil slowly to pieces, strain into a cup, or let it stand till jellied.

Dutch Rolls

Sift three quarts of flour, break three eggs into a pint of cold milk, in which put a teaspoonful of yeast, and stir up; cut up two onnces butter and work it in your flour; mix the milk, eggs and yeast with the flour, knead thoroughly. Make into rolls, butter the pan, and stand by the stove to rise. Bake in a quick oven.

White Wine Whey

This is a drink that is used to cause perspiration, in cases of colds or other ailments, where there is no inflammatory tendency in the patient. Take half a pint of milk, and put it on the fire in a sauce-pan, and immediately that it boils put into it two glasses of white wine, with a little sugar dissolved in it. A light floating curd will be instantly seen. Boil for a few minutes; pour it through a hair sieve, so that the whey may run from the curd. Serve the whey hot. Throw away the curd, for it is exceedingly indigestible, and should not be eaten.

Potted Chicken

Boil the chicken in as little water as possible, till very tender and well done; season, while boiling, to suit the taste; then, while hot, separate the white meat from the dark, and chop both very fine; place the white part in a dish, in any design wanted, as a cross; fill up with the dark meat; pour over it enough of the liquid left in the kettle to thoroughly moisten it; then place a small board over it, and press with heavy weights; after a few hours, turn it out on a platter, and you will have a dish for the table that will be not only delicious, but an ornament.

Gravy For A Roast Fowl

Boil the neck of the fowl, after having cut it small, in half a pint of water, with a seasoning of spice or herbs; let it stew very softly for an hour and a half. When the bird is just ready for table, take the gravy from the dripping-pan and drain off the fat; strain the liquor from the neck into it, mixing them smoothly; pass the gravy again through the strainer, heat it, add seasoning if necessary, and take it hot to table.

Collared Sprouts

Pick over carefully, lay in cold water, slightly salted, for an hour, shake in a colander to drain, and put it into boiling water, keeping at a fast boil until tender. A piece of pork seasons them pleasantly, but in this case put the meat on first, adding the sprouts when parboiled, and cooking them together. Boil in an uncovered vessel, drain very well, chop and heap in a dish, laying the meat on top.