Mother Hubbard's cupboard

The breast of two boiled chickens, chopped ; one cup of soft bread, two eggs, two spoons chopped parsley. Mix well together ; pepper and salt to taste. Roll six crackers ; mix with one egg, well beaten. Make the croquettes into pear shapes with your hands, put in wire basket, and boil in lard. STEWED MUSHROOMS. Let them lie in salt and water an hour ; cover with water and stew until tender; season with butter, salt and pepper: cream, if you wish. 16 " Mother Hubbard's Cupboard." lobster croquettes. One can of lobsters, chopped ; one cup bread softened with water ; two eggs ; pepper and salt to taste. Mix all together. Roll fine eight medium sized crackers ; one egg, beaten and mixed with the crumbs. Make the lobster into round or pear-shaped balls, and roll in the cracker crumbs. Fry in a spider with lard. POTATO SALAD. Chop two quarts of cold boiled potatoes ; mix one teaspoon salt, one-half teaspoon pepper, two tablespoons parsley, two tablespoons grated onion, one gill vinegar, one-half gill oil or melted butter ; pour over potatoes ; stand half an hour before serving. STEWED CRANBERRIES. Look them over carefully ; wash and put them over the fire, more than cover with water ; cover the sauce pan, and stew until the skins are tender, adding more water if necessary ; add one pound of sugar to a pound of berries. Let them simmer ten or twelve minutes ; then set away in a bowl or wide-mouthed crock. WELSH RAREBIT. Toast the bread ; butter it, and spread with mustard ; then melt the cheese and spread over, and put together the same as sandwiches. RICE CROQUETTES. One cup boiled rice, one egg, well beaten ; thicken with bread and cracker crumbs ; then roll in cracker crumbs, and fry in lard. Sundries. iy YORKSHIRE PUDDING. Six large spoons flour, three eggs, saltspoon salt, milk enough to make like soft custard ; pour into shallow pan, in which there is a little beef dripping. STUFFING FOR TURKEY OR ROAST MEATS. Mix stale bread crumbs or pounded cracker with butter, salt, pepper and an egg; add summer savory or sage. If wished, oysters chopped may be added. Mix thoroughly together, adding a little warm water for wetting, if necessary. OYSTER DRESSING. Two tablespoons flour, two tablespoons butter; brown the butter and flour in dripper ; add water to make thin for gravy ; boil : add one pint oysters, chopped ; pepper and salt to taste. CAPER SAUCE. Two tablespoons of butter, one tablespoon of flour ; mix well ; pour on boiling water until it thickens; add one hard boiled egg, chopped fine, and two tablespoons of capers. Mrs. A. W. Mudge. MINT SAUCE. Mix one tablespoon of white sugar to half a teacup of good vinegar ; add mint, chopped fine ; one-half teaspoon of salt. Serve with roast lamb or mutton. Mrs. A. W. Mudge. GRAVY FOR ROAST MEATS. After taking out the meat, pour off the fat ; add water, season, and thicken with flour. !8 "Mother Hubbard's Cupboard. DRAWN BUTTER OR EGG SAUCE. Half a cup butter, two tablespoons flour ; rubbed thoroughly together, then stir into pint boiling water; little salt; parsley, if wished. For egg sauce, add one or two eggs, boiled hard and chopped. GRAVY FOR TURKEY.