The Cooking Manual of Practical Directions for Economical Every-Day Cookery

fry one ounce of onion in one ounce of butter to a light yellow color; add the bread, meat, and cheese, season with a saltspoonful of powdered herbs, made according to directions in Chapter first, a teaspoonful of salt, a saltspoonful of pepper, and two whole 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