Mother Hubbard's cupboard

Boil the giblets very tender ; chop fine ; then take liquor in which they are boiled, thicken with flour ; season with salt, pepper and a little butter ; add the giblets and drippings in which the turkey was roasted. " ROLLED SANDWICHES." When the bread is ready to make into loaves, put one into a long bar tin; let stand until light, then steam one hour. Make a dressing of ham, veal and smoked tongue, chopped very fine and mixed with salad dressing. When the bread is quite cold, cut into thin slices, spread with the chopped meats and roll. RAGOUT OF BEEF. For six pounds of the round, take one-half dozen ripe tomatoes, or canned tomatoes, and three onions, a few cloves, stick cinnamon, whole black pepper, and salt ; cut gashes in meat and fill with small pieces of salt pork ; put meat in dish or pan with other ingredients ; over this pour one cup water, one-half cup vinegar ; cover tightly and bake slowly four or five hours ; when done, strain with gravy and thicken with flour. LAMB COOKED WITH PEAS. The breast of lamb and salt pork cut in medium pieces, put in stew pan with water enough to cover ; stew until tender ; skim and add green peas; when done, season with butter rolled in flour and pepper. Vegetables. 19 PRESSED CHICKEN. Boil two chickens until dropping to pieces ; pick meat off bones, taking out all skin ; season with salt and pepper ; put in deep tin or mould; take one-fourth box of gelatine, dissolved in a little warm water, add to liquid left in kettle, and boil until it begins to thicken, then pour over the chicken and set away to cool ; cut in slices for table. Mrs. E. H. S. HAM FOR SUPPER. Chop boiled ham fine ; season with mustard, pepper, beaten yolk of an egg, and oil if desired. VEGETABLES. GENERAL DIRECTIONS. First. Have them fresh as possible. Summer vegetables should be cooked on the same day that they are gathered. Second, Look them over and wash well, cutting out all decayed or unripe parts. Third. Lay them when peeled in cold water for some time before using. Fourth. Always let the water boil before putting them in and continue to boil until done. Turnips — Should be peeled, and boil from forty minutes to an hour. Beets — Boil from one to two hours ; then put in cold water, and slip the skin off. Spinach — Boil twenty minutes. Parsnips — Boil from twenty to thirty minutes. 20 '-'Mother Hubbard's Cupboard." Onions — Best boiled in two or three waters ; adding milk the last time. String Beans — Should be boiled one hour. Shell Beans — Require half an hour to an hour. Green Corn — Boil twenty or thirty minutes. Green Peas — Should be boiled in as little water as possible; boil twenty minutes. Asparagus — Same as peas; serve on toast with cream gravy. Winter Squash — Cut in pieces and boil twenty to forty minutes, in small quantity of water; when done press the water out, mash smooth, and season with butter, pepper and salt. Cabbage — Should be boiled from one-half hour to one hour in plenty of water ; salt while boiling. POTATOES BOILED IN LARD.