512 DR. CHASE'S RECIPES. 



Remarks. — The difference is in simply leaving the " fat" out of the salteu 

 water, using plain water instead of pot liquor. The French make the polenta 

 by boiling the flour of chestnuts, or finely powdered chestnuts, in milk. I think 

 this would be nice occasionally, the Italian frequently. 



Baked Squash. — Boil and mash a medium sized squash in the usual 

 way, and, when nearly cold, stir in the beaten yolks of 2 eggs ; 3 or 4 table- 

 spoonfuls of milk; 1 of butter rubbed in 1 of flour and melted in the milk; 

 pepper and salt to taste as usual, and put into a buttered bake pan and set in a 

 moderate oven until lightly browned; then having beaten the whites, and mixed 

 into them the crumbs of 4 or 5 rolled crackers with a pinch of salt and a tea- 

 spoonful of sugar, if you like, put it over the top and brown again, a few min- 

 utes; serve hot. 



Remarks. — If summer squash is used, be careful to press out all the water 

 you can, as they are much more watery than the winter varieties. 



Pried Squash.— Pare the squash and cut into rather thin slices (crook 

 necks are nice for this purpose, other rich winter varieties will do); make a thin 

 batter of flour and water, seasoned highly with pepper and salt; dip the squash 

 into it and fry with hot butter, or drippings, to a nice brown, each side. This 

 may be done in a hot oven, turning in either case. 



Remarks. — If nicely done, it is very nice, and makes a good substitute for 

 sweet potatoes. 



Bread Balls, or Croquettes.— Crumble stale bread or bread crusts 

 rather finely and moisten well with warm milk or warm water. If too moist 

 press out with the hand, season with salt and pepper, adding powdered sage or 

 summer savory, parsley or any other sweet herb, as you prefer or have on hand, 

 or a variety of them, as hinted in "Seasoning Fare" below, with a little soft- 

 ened butter and a beaten egg or two, according to quantity, to hold it in balls; 

 make with floured hands. To be fried after meat or put into the dripping-pan in 

 roasting beef, turkey, chicken, etc. 



Remarks. — 1 think those who try them will say: "Most noble Festus 

 (author), thou art not mad, but speak the words of truth and soberness, " in giv- 

 ing so nice a way to use up stale bread or crusts. These balls will be very nice 

 with the roast turkey and roast pig for Thanksgiving dinner (as below), as well 

 as for common use. 



Thanksgiving Dinner, with Suitable Recipes, Bill of Pare^ 

 How to Set the Table, etc. — And now I don't think I can do better than 

 ',0 close the department of dishes for the table than in giving a bill of fare, with 

 suitable recipes for a Thanksgiving dinner, which was sent to the Detroit Post 

 and Tribune with, the writer's plan for setting the table, etc., which will cer- 

 tainly hr found of great assistance to new beginners and very handy to refer to 

 by everj' one upon such occasions, or when quite a number of visitors are to be 

 iined upon any occasion. If the writer's name was given I have it not at this 

 writing; but knowing the directions to be reliable, I will let her speak for her 

 self. She says: 



