"COMMON SENSE IN THE HOUSEHOLD" SERIES.
THE
DINNER YEAR-BOOK
BY
MABIOF HAUL AND,
* '
AUTHOR OF "COMMON SENSE IN THE HOUSEHOLD,"
'^BREAKFAST, LUNCHEON AND TEA," ETC.
NEW YORK:
CHARLES SCRIBNER'S SONS,
1883.
COPYRIGHT BY
CHARLE3 SCRIBNER'S SONS.
1878.
\
TROWS
PRINTING & BOOKBINDING Go. f
205-213 Rast izth St. t
NEW YORK.
TX737
.familiar (ftalk will] tl)e Heater.
" Do not laugh when I tell you that one of the most
serious perplexities of my every-day life is the daily recur-
ring question, ' What shall we have for dinner ? ' " writes
a correspondent.
I do not smile at the naive confession. I feel more
like sighing as I recollect the years during the summers
and winters of which the same query advanced with me
into the dignity of a problem. There were several im-
portant ends to be compassed in the successful settle-
ment of the question. To accomplish an agreeable vari-
ety in the family bill of fare ; to accommodate appetites
and individual preferences to the season and state of the
local market ; to avoid incongruous associations of meats,
vegetables, sauces, entrees and desserts ; to build frag-
ments into a structure about which should linger no flavor
of staleness or sameness ; so to manage a long succession
of meals that yesterday's repast and the more frugal one
lof to-day should not suggest the alternation of fat and lean
[in the Hibernian's pork, or the dutiful following of pen-
ance upon indulgence ; to shun, with equal care, the rock
of parsimony and the whirlpool of extravagance ; but why
extend the list of dilemmas ? Are they not written in the
mental chronicles of every housewife whose conscience
be her purse shallow or deep will not excuse her from a
continual struggle with the left-overs ? Such uncompro-
282080
2 ^ FAMILIAR TALK.
inising bits of facts do these same "left-overs" appear in
the next day's survey of^ways, means, and capabilities,
that timid mistresses are the less to blame for often wink-
ing at the Alexandrine audacity with which the cook has
disposed of the knotty subject by emptying platters and
tureens into the swill-pail, which should stand for the
armorial bearings of her tribe wherever found, or satisfied
indolence, and what goes with her for humanity, by toss-
ing crusts, bones, and " cold scraps " into the yawning
basket of the beggar at the basement door.
One of these days I mean to write an article, scientific
and practical, upon the genus, " basket-beggar." For the
present, take the word of one who has studied the species
in all its varieties, who has suffered long, and certainly not
been unkind in the acquisition, of experience upon this
head, and prohibit their visits entirely, and at all seasons,
" Cold cuts " and the " heels " of loaves belong to you as
certainly as do hot joints and unmutilattrd pies. Issue
your declaration of independence to the effect that you
choose to dispense charity in your own way, and that,
as an intelligent Christian woman, you can better judge
by what methods to relieve want and aid the really worthy
poor, than can the ignorant, irresponsible creature who*'
lavishes what costs her nothing upon every chance spe-
culator whose lying whine excites her pity. Sympathy
which, by the way, would generally lie dormant, were the ;
listener to the piteous tale obliged to satisfy the peti-
tioner from her own- purse or wardrobe.
Returning from what is not, although it may seem to|
be a digression, let us talk together more briefly than ia
our wont in these familiar conferences, of the considera-
tions that have moved and sustained me in the prepara-
tion of this volume, and which will, I hope, make it a
welcome and useful counsellor to you. First, then, the
FAMILIAR TALK. 3
suggestion and interrogation of sincere seekers for help-
ful advice pertaining to that most important of the triad
of daily meals " THE FAMILY DINNER," superadded to
my own observation and experience of the difficulties
that beset the subject. Secondly, the discovery, that so
far as I have been able to push my investigations and
my searching has been keen and extensive no directory
upon this particular branch of culinary endeavor has been
published, at least none in the English language. We
have had books, some of them admirable helps to skilful,
no less than to inexperienced housekeepers, upon dinner-
giving, and company dinners, and " little dinner" parties,
not to refer to the mighty mountain of manuals upon
cookery in general ; but, up to the time of the present
writing, I have found nothing that, to my appreciation,
meets the case stated by the friend whose plaint heads this
chapter.
My aim has been to write out, for seven days of four
weeks in each month, a menu adapted, in all things, to
the average American market ; giving meats, fish, vegeta-
bles, and fruits in their season, and, so far as I could do so
upon paper, rendering a satisfactory account of every
pound of meat, etc., brought, by my advice, into the kit-
chen. I have taken the liberty accorded me by virtue of
our long and intimate acquaintanceship, of inspecting
not only the contents of your market-basket, but each
morning the treasures of larder and refrigerator ; of offering
counsel concerning crumbs, bones, and such odds-and-
ends as are held in contempt by many otherwise thrifty
managers to wit, other cold vegetables than potatoes,
and dry crusts of bread and cake, while of gravy and
dripping I have made specialties. I have tried, more-
over, to. inspire such respect for made-over dinners,, as we
fee', for the pretty rugs made of the ravellings of Axmin-
4 FAMILIAR TALK.
ster carpets. We do not attempt to impose them upon
ourselves or our friends as " pure Persian." But neither
do we blush for them because Mrs. Million Aire across
the way would scorn to give them house-room. Let
" CONSISTENCY " be stamped upon every appointment of
your household, and even the parvenue opposite cannot
despise you. Once learn the truth that moderate, or
even scanty means do not make meanness or homeliness a
necessity, and act upon the lesson, and you can set criti-
cism at defiance. Apropos to this point of consistency,
let me say, in explanation, not apology, for the small space
devoted to company-dinners, that I have dealt with them
upon the principle that ten times one makes ten. Hav-
ing, in emulation of the Eastern beauty, carried the calf
with ease for four weeks, you will hardly appreciate the
difference in the weight of the cow you lift upon the fifth.
In plainer phrase, give John and the children good din-
ners, well-cooked, and daintily served, every day, and the
entertainment of half-a-dozen friends in addition to the
family party will cease to be a stupendous undertaking.
They have a saying in the Southern States that aptly
expresses the labor and excitement attendant upon such
an event in too many families ; the straining after Mrs.
Million Aire's diners a la Russe> which presuppose the
despotism of a chef in the kitchen, and the solemn pomp
of a Chief Butler in the salle a manger. The Southern
description of the frantic endeavor is " Trying to put the
big pot into the little one," and it is invariably used with
reference to preparations for company. Be content, my
dear sister, to put into your little pot only so much as it
will decently hold, and be thankful that you have in it a
sure gauge of responsibility.
I have spoken of dinners for four weeks in each month.
I have written receipts for this number, not in forgetful
FAMILIAR TALK. 5
ness of the fact that there is but one February per annum,
but because the need of adapting the bills of fare to the
days of the week, instead of the month, was absolute, and if
I wished the Dinner Year-Book to be a perpetual calen-
dar, I must say nothing of the broken week that some*
time ends and sometimes begins the month. The diffi-
culty of disposing satisfactorily of the two or three odd
days brought to my mind, while blocking out my work,
the summary manner in which one of my baby-girls once
dismissed a somewhat analogous difficulty.
"My dear," I said to her one night as she concluded
her prayer at my knee, f * you have forgotten to pray for
your little cousins. How did that happen? Don't you
want our Heavenly Father to take care of them ? "
She^made a motion of again bending her knees, yawned
sleepily, and tumbled into bed.
" Can't help it, mamma ! Baby is too tired ! Horace
and Eddie must scuffle for themselves just this one night ! "
I have given you twenty-eight nay, counting your
possible company-meal twenty-nine dinners in succes-
sion to little purpose if you cannot collate from previous
receipts one or" two for yourself, and be the better for the
practice. I need hardly say that I do not anticipate or
desire slavish adherence to the plan sketched for your day
or week. I have sketched that is all not worked out
a sum in which addition or subtraction would materially
affect the sum-total. The framework is, I would fain
hope, symmetrical. I expect you to build thereupon as
convenience or discretion may dictate.
TOUCHING SAUCEPANS.
oucl)ing Saucepans.
WHILE it is true that the finest tools will not impart
skill to the untrained workman, it is equally a matter of
fact that the best artisan is he who cares most jealously
for the quality and condition of his instruments as well as
for the finish of his workmanship.
A visitor once asked permission to witness the opera-
tion of cooking a beefsteak in my kitchen, saying that her
husband had spoken in terms of commendation of those
he had eaten at my table. Like the good wife she was,
she desired to " catch the trick," whatever it might be,
of preparing them to his liking. I willingly acceded to
her request, and upon her return to the parlor her hus-
band inquired eagerly : " Did you learn 4he secret? "
" Yes," was the smiling answer. "You must buy me a
gridiron ! "
Up to that time, she then explained, fried steaks had
been the rule in her house, and gridirons a thing unheard
or unthought of.
A fried beefsteak being, as I have elsewhere stated, a
culinary solecism, I have, perhaps, selected an extreme
case as the test of my discourse upon the necessity of a
supply of fitting utensils for the proper prosecution of
home-cookery. Mrs. Whitney's idea of the " art-kitchen,"
so charmingly set forth in " We Girls," may not be so
chimerical (with limitations) as most practical housewives
practised in nothing more than in the exercise of pa-
tience are apt to suppose. They tell us the tale-
known already too sadly well to each of us of the im-
possibility of inducing "girls" who are tractable and
respectful in most things, to accept labor-saving machines,
TOUCHING SAUCEPANS. 7
and the thousand-and-one ingenious contrivances for
making cooking easier and even graceful ; of the hard
usage to which expensive implements are subjected in
rude hands, the motive-power of which is the until! ed
brain, unrestrained by the conscienceless will ; of how
innovations are openly flouted, or secretly sneered at,
" until," say they, " we find it easier to let the cook have
her own way down-stairs, and reconcile ourselves, as best
we may, to obstinate stupidity and unmerciful breakages.
As to art- kitchens," a shrug and a groan, " we are thank-
ful if our tenderest care can keep the upper stories free
from the vandalism that rages below."
Nevertheless, acknowledging, as I have, personally, rea-
sons for doing the truth of all these things I make an-
swer, " Have an art-kitchen for yourself ! " First, give your
cook, or maid-of-all-work, a fair trial. It is a duty you owe
to humanity and to her to prove, conclusively, whether her
careless or destructive habits be ingrain and wilful, or
merely the result of ignorance and bad training. There are
bad mistresses, let us remember, and more still who are
indifferent or incompetent. If " our girl " has a heart or a
conscience, let us find it. Make her understand the value
and usefulness of the appliances you have furnished for
her work, where and how they are to be kept, and set her
the example of always looking for and putting them in
their proper places. If they are misused, show your re-
gret decidedly, but still kindly. Should all means of
civilizing her taste up to your standard fail, make, as I
have advised, an art-kitchen for your own use. Appro-
priate one corner of the room, where cooking is done, for
your operations, and arrange there your pet tools. Have
your scoop flour-sifter ; your patent pie-lifter and oyster-
broiler ; your star-toaster ; your pie-crimper, vegetable and
nutmeg graters ; gravy-strainer, colander, biscuit-cutter,
TOUCHING SAUCEPANS.
skimmers, larding needles, wire, and perforated, and slit and
fluted spoons ; your weights and measures, and the tidy,
serviceable tinned and enamelled saucepans, Scotch kettles,
frying-pans, etc., that will retain tidiness and serviceable
qualities so long in your care, and so soon come to grief
in boorish clutches. Set all these, and as many others as
you like and can afford to buy always including the
Dover egg-beater and its " Baby " (made for whipping one
egg to more purpose than one egg, or anything else as
small was ever whipped before) in array upon walls and
shelves,* and. let the logic of daily events prove how far
they will deprive work of the wearing vexations attendant
upon long searches for the right article, and its wrong
condition when found. Make your helpers one and all
comprehend that these are your especial property, to
be used and kept clean by no one else. Let them be
looked down upon as the toys of a would-be-busy womaii
by the superior intellects about you, should they see fit
thus to do, and provide such tools as are suited to coarser
fingers for 'them to use. The chances are many to one
that your dexterous manipulation of your instruments ; the
excellence of the products achieved by yourself and them ;
even the attractive neatness of the display and your
corner, will win skeptics, first, to indulgence, then, admir-
ation, then, to imitation. If you can afford the great
* It gives me pleasure to state, in this connection, that all of the
articles named in the above catalogue (and many more) are made
by the DOVER STAMPING COMPANY, BOSTON, MASS., 88 AND 90
NORTH STREET. The inventors of the inimitable Egg-Beater have
proved themselves as appreciative in other respects of the needs of
American housewives, and as ingenious in meeting these. I call at-
tention to their wares, as a simple act of justice to what is so excel-
lent in itself, and as an unsolicited thank-offering to the stranger-ben-
efactors who have made many of my culinary duties a pastime, rather
than a toil.
TOUCHING SAUCEPANS. 9
luxury of a pastry or mixing-room, adjoining the kitchen,
so much the better for you and your pious undertaking.
But without regard to what may be the effect upon others,
have your saucepans, of whatever designs and in whatever
quantities you like taking " saucepan " as a generic
term for every description of mute helpers in the task of
elevating cookery into a fine art, or, at the least, in re-
deeming it from the stigma of coarseness and vulgarity.
Have, also, as an indispensable adjunct of saucepans,
appliances for cleansing them. There is nothing inhe-
rently degrading in dish-washing. Provide plenty of
towels and hot water ; a mop with a handle and a loop by
which to hang it up when it has been squeezed and shaken
after use ; a soap-shaker a neat wire cup, enclosing
the soap, and furnished with a handle of tinned wire, and
a dish-pan, with a partition running across the middle,
that the soiled articles may be rinsed from grease in one
of the compartments before they are purified thoroughly
in the other. Have, also, at hand a can or box of wash-
ing soda, and a bottle of ammonia for taking off the grease
more effectually ; a cake of Indexical silver soap in a cup,
with a brush, for restoring lustre to tins, Britannia or
plated, or silver ware. Thus armed, the cleansing of your
implements will be a matter of brief moment, and your
work in the kitchen be, in no sense, a hindrance to the
stated duties of the day, while your methods and occa-
sional presence cannot fail to be a refining influence upon
all except the very common and spiritually unclean.
Ladyhood, if thorough, will assent itself, even behind a
scullion's apron.
JANUARY.
first tOeek, Btmktg.
Beef Soup.
Chicken smothered with Oysters. Celery Salad.
Mashed Potatoes. Cauliflower au gratin,
Stewed Tomatoes.
Blanc Mange and Cream.
Sponge Cake.
Cocoa.
BEEF SOUP.
3 Ibs. of lean beef, with a marrow-bone.
\ Ib. lean ham (or a ham-bone, if you have it).
i turnip.
I onion.
i carrot.
J of a cabbage.
3 stalks of celery.
3 quarts of water cold, of course.
Salt and pepper to taste.
Cut the meat very fine, and crack the bones well. Put
these on in a pot with a close top ; cover with a quart of
water, and set where they will come very slowly to a boil.
If they do not reach this point in less than an hour, so
much the better. When the contents of the pot begin
to bubble, add the remaining two quarts of cold water,
And let all boil slowly for three hours : for two hours with
the top closed, during the last with it slightly lifted.
Wash and peel the turnip, carrot, and 'onion, scrape the
celery, and wash with the cabbage. Cut all into dice and
lay in cold water, a little salted, for half an hour. Put the
carrot on to stew in a small vessel by itself ; the others
all together, with enough water to cover them. Some
12 JANUARY.
think the carrot keeps color and shape better if hot,,
instead of cold water be used for it. Let it stew until
tender, then drain off the water and set it aside to cool.
The other vegetables should be boiled to pieces. Half
an hour before the soup is to be taken up, strain the water
from the cabbage, etc., pressing them to a pulp to extract
all the strength. Return this to the saucepan, throw in a
little salt, let it boil up once to clear it ; skim and add to
the soup. Put in pepper, and salt unless the ham has
salted it sufficiently and boil, covered, twenty minutes.
Strain into an 'earthenware basin ; let it gefcool enough
for the fat to arise to the surface, when take off all
that will come away. Return to the pot, which should
have been previously rinsed with hot water, boil briskly
for one minute, and throw in the carrot. Skim and serve.
This is a good, clear soup. If you like it thicker, dis-
solve a tablespoonful of gelatine in enough cold water to
cover it well this may be done by an hour's soaking
and add to the soup after the latter is strained and cleared
of the fat.
When practicable, make Sunday's soup on Saturday,
so far as to prepare the " stock," or meat base. Set it
away in an earthenware crock, adding a little salt. This
not only lessens Sunday's work, but the unstrained soup
gathers the whole strength of the meat, and the fat can be
removed in a solid cake of excellent dripping. Indeed,
it is a good rule always to prepare soup stock at least
twenty-four hours before it is to be used for the table.
Try, likewise, to make enough soup for Sunday to last
over Monday as well. A little forethought on Saturday
will lessen the labors and increase the comfort of what has
been somewhat profanely named " Job's birthday," the an*
niversary which was to be accursed for evermore.
CHICKEN SMOTHERED WITH OYSTERS.
i full-grown, tender chicken.
1 pint* of oysters.
2 tablespoonfuls of butter.
3 " " cream.
i tablespoonful of corn-starch.
Yolks of three hard-boiled eggs.
FIRST WEEK SUNDAY. 13
i scant cup bread-crumbs.
Pepper, salt, and chopped parsley.
Prepare the chicken as for roasting. Stuff with a dress-
ing of the oysters chopped pretty fine, and mixed with the
bread-crumbs, seasoned to taste with pepper and salt.
Tie up the neck securely. (This can be done on Satur-
day, if the fowl be afterwards kept in a very cold place.)
Put the chicken thus stuffed and trussed, with legs and
wings tied close to the body with soft tape, into a tin pail
with a tight top. Cover closely and set, with a weight on
the top, in a pot of cold water. Bring gradually to a boil,
that the fowl may be heated evenly and thoroughly. Stew
steadily, never fast, for an hour and a half after the water
in the outer kettle begins to boil. Then open the pail
and test with a fork to see if the chicken be tender. If
not, re-cover at once, and stew for half or three-quarters
of an hour longer. When the chicken is tender through-
out, take it out and lay upon a hot dish, covering imme-
diately. Turn the juices left in the pail into a saucepan,
thicken with the corn-starch, which should first be wet up
with a little cold milk, then the chopped parsley, butter,
pepper and salt, and the yolks of the hard-boiled eggs
chopped fine. Boil up once, stir in the cream, and take
from the fire before it can boil again. Pour a few spoon-
fuls over the chicken, and serve the rest in a sauce-tureen.
CELERY SALAD.
2 bunches of celery.
l tablespoonful of salad oil.
4 tablespoonfuls of vinegar.
i small teaspoonful fine sugar.
Pepper and salt to taste.
Wash and scrape the celery, lay in ice-cold water until
dinner-time, when cut into inch-lengths, season, tossing
all we!l up together, and serve in a salad bowl.
CAULIFLOWER au gratin.
i large cauliflower.
4 tablespoonfuls grated cheese.
i cup drawn butter.
Pepper and salt. A pinch of nutmeg.
14 JANUARY.
Boil the cauliflower until tender (about twenty minutes),
having first tied it up in a bag of coarse lace or tarlatan.
Have xeady a cup of good drawn butter, and pour over
the cauliflower, when you have drained and dished the
latter. Sift the cheese thickly over the top, and brown by
holding a red-hot shovel so close to the cheese that it
singes and blazes. Blow out the fire on the instant, and
send to the table.
MASHED POTATOES.
Pare the potatoes very thin, lay in cold water for an
hour, and cover well with boiling water. (" Peach-blows"
are better put down in -cold water.) Boil quickly, and
when done, drain off every drop of water ; throw in a little
salt ; set back on 'the range for two or three minutes.
Mash soft with a potato-beetle, or whip to a cream with a
fork, adding a little butter and enough milk to make a
soft paste. Heap in a smooth mound upon a vegetable
dish.
STEWED TOMATOES.
Open a can of tomatoes an hour before cooking them.
Leave out the cores and unripe parts. Cook always in
tin or porcelain saucepans. Iron injures color and flavor.
Stew gently for half an hour ; season to taste with salt,
pepper, a little sugar, and a tablespoonful of butter.
Gook gently, uncovered, ten minutes longer, and turn
into a deep dish.
BLANC MANGE.
i liberal quart of milk.
1 oz. Cooper's gelatine.
of a cup of white sugar.
2 teaspoonfuls vanilla.
Soak the gelatine for two hours in a breakfast-cup of
cold water. Heat the milk to boiling in a farina-kettle,
or in a tin pail set in a pot of hot water. Add the soaked
gelatine and sugar, stir for ten minutes over the fire, and
strain through a thin muslin bag into a mould wet with
cold water. Flavor and set in a cold place to form. To
loosen it, dip the mould for one instant in hot water, de
FIRST WEEK SUNDAY. IS
tach the surface from the sides by a light pressure of the
fingers, and reverse over a glass or china dish. Serve
with powdered sugar and cream.
By all means have Sunday desserts prepared upon the
preceding day. To this end, I have endeavored to give
such receipts for the blessed day as can be easily made
ready on Saturday.
COCOA.
6 tablespoonfuls of cocoa to each pint of water.
As much milk as you have water.
Sugar to taste.
Rub the cocoa smooth in a little cold water. Have
ready on the fire the pint of boiling water. Stir in the
grated cocoa-paste. Boil twenty minutes ; add the milk
and boil five minutes more, stirring often.
Sweeten in the cups to suit different tastes.
There is a preparation of cocoa, already powdered,
called " cocoatina," which needs no boiling. It is very
good, and saves the trouble of grating and cooking. I
regret that, although I have used it frequently and with
great satisfaction, I have forgotten the name of the manu-
facturer. It is put up in round boxes, like mustard, and
is quite as economical for family use as the cakes of
cocoa.
SPONGE CAKE.
6 eggs. The weight of the eggs in sugar.
Half their weight in flour.
i lemon, juice and rind.
Beat yolks and whites very light, separately of course,
the powdered sugar into the yolks when they are smooth
and thick ; next, the juice and grated peel of the lemon ;
then the whites with a few swift strokes ; at last, the
flour, in great, loose handfuls. Stir in lightly, but thor-
oughly. Too much beating after the flour goes in makes
sponge cake tough. Bake in round tin moulds, buttered.
Your oven should be steady. When the cakes begin tc
color on top, cover with paper to prevent burning.
When cool, wrap in a thick cloth to keep fresh.
16 JANUARY.
Jir0t tDeek.
Soup a 1'Italienne.
Breaded Mutton Chops.
Baked Macaroni, with Tomato Sauce.
Potato Puff. Apple Sauce.
Corn Starch Hasty Pudding.
Coffee.
Said an irascible householder to a friend from another
city, whom he chanced to meet in the street one day,
" Come and dine with me ! But I give you warning we
shall have nothing for dinner but a confounded dress-
maker !" Few of the great middle class, who are the
strength and glory of our land, would dare take an unex-
pected guest home on washing-day, although fewer still
would dare reveal, as frankly as did our blunt citizen, the
cause of their reluctance to unveil the penetralia of what
are, upon all days save Black Monday and Blue Tuesday,
orderly and brightsome households.
Don't interrupt me, please, my much-tried and much-
trying sister, upon whose brow the plaits of Monday's
tribulations have left enduring traces ! I know Bridget
is always cross on wash-day, and that Katy wears an ag-
grieved air from morning until night ; that dusting, china-
washing, and divers other unaccustomed tasks are ap-
pointed unto your already busy self; that John and the
boys hate " pick-up dinners ; " that the modest bills jf
fare set down in this book for the second and third days
of the week will, at the first glance, seem preposterous
and unfeeling. You will survey them with very much
the same feeling as moved Pope to exclaim, with tears in
his eyes, " From an old friend I had not expected this ! "
when his host, having allowed him to eat to repletion ft
less savory viands, had brought on, without a note of
preparation, the poet's favorite dish, a fine hare, roasted
with truffles. But the fact remains that people cannot
swallow enough on Sunday to support Nature through the
two days' journey into the wilderness of making-clean that
FIRST WEEK MONDAY. 1 7
follows the season of rest and devotion. It is also true
that your husband and yourself, with school-children and
servants, work harder on Monday than upon any other one
day of the seven, and that your food should be nourishing.
Should Bridget protest against " hot mate and soup " as
unprecedented and " onfaling," Bridget's mistress (by
courtesy) must bring another unknown commodity to
the obstiuate Celt, to bear upon the subject to wit,
BRAINS. As I shall try to show, an hour given by your-
self to the lower regions too often an inferno on that
direful day will put such a repast before unexpectant
John as shall have for his eye and taste none of the char-
acteristics of a " pick-up dinner."
SOUP 1 L'ITALIENNE.
The stock of Sunday's soup strained from the carrots.
Half a cup of grated cheese and a cup of milk.
2 tablespoon fuls of corn-starch wet up with water.
2 eggs beaten light.
Put the soup on fifteen minutes before dinner, where
it will heat quickly. The moment it boils, draw it to one
side, stir in the corn-starch and milk and heat anew, stir-
ring constantly until it begins to thicken. Set it again
upon the side of the range, and add the beaten eggs.
Cover and leave it where it will keep hot, but not cook,
while you scald the tureen and, put the grated cheese in
the bottom. In five minutes pour the soup upon the
cheese, stir all up well, and it is ready for the table.
This is a delicious soup and easily made.
BREADED MUTTON CHOPS BAKED.
Trim the chops neatly and put aside the bones and bits
of skin for the sauce for macaroni. Pour a little melted
butter over the meat. Do this as early in the day as
convenient, cover them and let them stand until an hour
before they are to be served. Then, roll each in beaten
egg, next, in fine cracker-dust, (you can buy it ready
powdered) .and lay them in your dripping-pan with a
very little water in the bottom just enough to keep them
from burning. Bake quickly covering the dripping-pan
with another foi half an hour. Then remove the upper
1 8 JANUARY.
baste the chops with butter and hot water, and let them
brown. When done, lay them upon a hot dish and set
in the open oven to keep warm. Add to the gravy
in the dripping-pan a little hot water, a teaspoonful of
browned flour, a tablespoonful of catsup, a small quan-
tity of minced onion, pepper and salt. Boil up once,
slrain, and pour over the chops.
MACARONI WITH TOMATO SAUCE.
Break the macaroni into short pieces and set over the
fire with enough boiling water to cover it well, as it
swells to treble its original dimensions. In twenty min-
utes it should be tender. Drain off the water carefully,
not to break the macaroni, and stir lightly into it pepper,
salt, and a tablespoonful of butter. Turn it into a deep
dish and pour over it a sauce made as follows : To the
bones and refuse bits left from trimming the chops, add a
pint of cold water, and stew slowly upon the back of the
range, (lest Bridget should be' inconvenienced thereby,)
until you have less than a cupful of good gravy. Strain
out the bones, etc., season to taste, and add what was left
from the stewed tomatoes of yesterday. Having had the
provision for to-day's dinner in mind, you will have acted
wisely in seeing for yourself that it did not go into the
swill-pail under the head of "scraps." Cook tomatoes
and gravy together for three minutes after they begin to
simmer, and pour, smoking hot, over the macaroni. Let
it stand covered a few minutes before serving.
POTATO PUFF.
To two cupfuls of cold mashed potato (more of yestei-
day's leavings), add a tablespoonful of melted butter, and
beat to a cream. Put with this two eggs whipped light,
and a cupful of milk, salting to taste. Beat all well ; pour
into a greased baking-dish, and bake quickly to a light
brown. Serve in the dish in which it was cooked.
CORN-STARCH HASTY PUDDING.
i quart of fresh milk,
i tablespoonful of butter.
4 tablespoonfuls of corn-starch wet up with water.
i teaspoonful of salt.
FIRST WEEK TUESDAY. 19
Heat the milk to scalding, and stir into it the corn-
starch until it has boiled ten minutes and is thick and
smooth throughout. Add salt and butter, let the pud-
ding stand in the farina-kettle in which it has been boiled
the hot water around it for three minutes before turning
it into a deep open dish.
Eat with butter and sugar, or with powdered sugar and
cream, with nutmeg grated over it.
COFFEE.
A French coffee-pot is a convenience on Monday. If
you have one, you know how to use it. If not, put a
quart of boiling water into your coffee-pot ; wet up a cupful
of ground cotfee with the white of an egg, adding the
egg-shell, and a little cold water. Put this into the boil-
ing hot water, and boil fast ten minutes. Then, add half a
cup of coldwater, and set it upon the hearth or table to
" settle" for five minutes. Pour it off carefully into your
metal or china coffee-pot or urn.
Jir0t UJtck.
Scotch Broth.
Rolled Beefsteaks. Cabbage Salad.
Browned Potatoes. Baked Beans.
Apple and Tapioca Pudding.
Hard Sauce.
SCOTCH BROTH.
3 Ibs. of veal and bones from neck or knuckle.
3 quarts of water,
i onion.
i turnip.
3 stalks of celery,
i cupful pearl barley.
Salt and pepper to taste.
20 JANUARY.
Crack the bones and mince the meat early in the day,
if you dine near midday, and put on with the cold water.
Soak the barley in lukewarm water, after washing it well,
and when it has lain in the tepid bath for two hours, put
it in the same over the fire to cook slowly, keeping it
covered fully by adding hot water from the kettle. Wasli,
scrape and chop the vegetables ; cover with cold water,
and stew in a saucepan by themselves. When they are
very soft, rub them through a colander ; add the water
in which they were cooked, and keep hot until the meat
in the soup-kettle has boiled to rags. For this purpose
four hours are better than three. Strain out bone's and
meat ; put soup-stock, barley (with the water in which it
has boiled), vegetable broth, pepper, and salt, into one
kettle and boil slowly for thirty minutes. A little chopped
parsley is an improvement.
ROLLED BEEFSTEAKS.
2 good sirloin steaks.
Bread-crumbs.
A slice of fat salt pork.
Seasoning, a little minced onion, pepper and salt.
Take out the bones from the steak and throw them
into the soup-pot. If your butcher has not already done
so, beat the meat flat with the broad side of a hatchet,
and cover it with a force-meat made of bread-crumbs,
minced pork, and half an onion. Moisten this slightly
with water, and season to taste. Roll each steak up,'
closely enclosing the stuffing ; bind with twine into two com-
pact bundles and lay in a dripping-pan. Dash a cupful of
boiling water over each, cover with an inverted pan, and
bake about three-quarters of an hour, in their own steam.
At the end of this time remove the cover, baste with
butter and dredge with flour to brown the meat. When
they are of a fine color, lay upon a hot dish. Thicken
the gravy with a little browned flour, boil up and send to
table in a boat. In removing the strings from the rolled
beef prior to serving, clip them in several places, that the
form of the meat may not be disturbed.
FIRST WEEK TUESDAY. 21
CABBAGE SALAD.
i small head of cabbage, chopped fine, or cut into
shreds.
t cup of boiling milk.
of a cup of vinegar,
i tablespoonful of butter.
1 tablespoonful of white sugar.
2 eggs well beaten.
i teaspoonful essence of celery.
Pepper and salt.
Heat milk and vinegar in separate vessels. To the
boiling vinegar add butter, sugar, and seasoning, lastly
the chopped cabbage. Heat to scalding, but do not let
it boil. Stir the beaten eggs into the hot milk. Cook
one minute together after they begin to boil. Turn the
hoi: cabbage into a bowl ; pour the custard over it ; toss
up and about with a wooden or silver fork, until all the
ingredients are well mixed. Cover and set in a very cold
place for some hours.
This is a very delightful salad, quite repaying the
trouble of cooking the dressing.
BROWNED POTATOES.
Boil large potatoes with their skins on ; peel them, and,
when you uncover your beef for browning, lay the pota-
toes in the dripping-pan about the meat. Dredge and
baste them as well as the beef. If not quite brown when
the meat is ready, leave them in the gravy for awhile,
before thickening the latter. Drain in a hot colander,
and arrange neatly around the steaks in the dish.
BAKED BEANS.
Soak dried beans all night in soft water, exchanging
this in the morning for lukewarm, and this, two hours
later, for still warmer. Let them lie an hour in this,
before putting them on to boil in cold water. When
they are soft, drain and turn them into a bake-dish. Sea-
son with pepper and salt, with a liberal spoonful of butter.
Add enough boiling water to prevent them from scorching
and bake, covered, until they smoke and bubble. Re
move the cover, and brown. Serve in the bake-dish.
22 JANUARY.
APPLE AND TAPIOCA PUDDING.
i teacupful tapioca, soaked for five hours in 3 teacup-
fuls of warm (not hot) water.
8 juicy pippins, pared and cored.
3 tablespoonfuls of sugar and a saltspoonful of salt,
with a few whole cloves.
Arrange the apples in a deep dish ; add a cup of cold
water ; cover, and steam in a moderate oven until tender
all through, turning them once or twice. Turn off -half
the liquid and pour the tapioca, which should have been
soaked in a warm place, over the apples, when you have
filled the hollows left by the cores with sugar and put a
clove in each. The tapioca should be slightly salted.
Bake one hour, or until the tapioca is clear and crusted
on top. Serve in pudding-dish.
HARD SAUCE.
To two cups of powdered sugar add half a cup of butter,
slightly warmed, so that the two can be worked up
together. When they are well mixed, beat in half a tea-
spoonful of nutmeg and the juice of a lemon. Whip
smooth and light, mound neatly upon a butter-plate, and
set in the cold to harden.
JFirst
Split Pea Soup.
Halibut Steaks. Boiled Leg of Mutton
Caper Sauce.
Spinach. Stewed Potatoes.
Cottage Pudding with Liquid Sauce.
SPLIT PEA SOUP.
1 pint of split peas.
4 quarts of water.
2 Ibs, of beef and some bones.
Ib. of lean bacon or ham.
FIRST WEEK WEDNESDAY. 2$
3 stalks of celery, the white part only, cut fine.
Juice of a lemon.
Stale bread cut into dice and fried.
Soak the peas all night in soft water, changing it in the
morning for warm not hot. Throw this off after an hour
and cover the peas with four quarts of cold water. Boil in
this adding the meat, cut small, the bones well cracked
and the celery -four hours. Always boil soups slowly.
The neglect of this rule leaves in the kettle a mass of
toughened meat and an ocean of dish-water.
When you are ready to take up your soup, strain in a
colander, picking out and casting aside bits of bones and
shreds of meat. Rub the peas and celery through the
holes of the strainer until nothing more will pass. Season
with pepper and salt ; add the juice of a small lemon, and
return to the kettle, which must first be rinsed with hot
water. Let all boil together two minutes. Should it not
seem so thick as you would like, you can put in, while it
is boiling, a little corn-starch wet up with cold water.
Put a couple of slices of stale bread, cut into dice and
fried crisp in dripping, in the heated tureen, and pour the
soup upon them.
HALIBUT STEAKS FRIED.
Wash and wipe the steaks. Roll each in flour, and fry
upon a buttered griddle, turning carefully with a spatula,
or cake-turner, when the lower side is done. They should
be of a nice brown, and tender throughout. Remove to a
hot dish and garnish with sliced lemon ; in carving, see
that a bit of the lemon goes to each person, as many pre-
fer it to any other sauce for fish. Send around potatoes'
with the steak. Worcestershire is a good store-sauce for
fish and game. Anchovy is pre-eminently a fish sauce, buf
many do not like it.
LEG OF MUTTON BOILED.
Do not have the mutton too fat or too large. Cut off
the shank, which the butcher will have nicked for you,
leaving about two inches beyond the ham. Wash and
wipe carefully and boil in hot water, with a little salt, unti!
24 .JANUARY.
a fork will readily pierce the thickest part. About ten or
twelve minutes to the pound is a good rule in boiling fresA
meat. Serve with caper sauce. Since you intend to use
the liquor in which the meat is boiled for to-morrow's soup,
do not oversalt it. But sprinkle, instead, salt over the leg
of mutton after it is dished ; rub it all over with butter and
jet in a hot oven for a single minute.
CAPER SAUCE.
1 cup of the liquor in which the meat has been boiled.
2 teaspoonfuls of flour rubbed smooth in a little water.
Salt to taste.
2 tablespoonfuls of butter.
About two dozen capers or green nasturtium-seed.
Heat the liquor to boiling, and skim before stirring in
the flour, which must be perfectly free from lumps, and
rubbed smooth in cold water. Stir until the sauce thickens
evenly. It is best to cook all sauces in a vessel set within
a larger one of hot water. When it has boiled about a
minute, add the butter gradually, stirring each bit in well
before putting in more. Salt, and drop in the capers.
Let it just boil, and turn into a sauce-boat.
SPINACH.
Pull the spinach from the stalks, leaf by leaf; wash care-
fully, and leave in cold water one hour. Boil in hot water
fifteen minutes. Drain very dry in a colander ; chop ex-
tremely fine in a wooden bowl, then return to the saucepan
with a tablespoonful of butter, a little salt, and a teaspoon-
ful of white sugar. As it heats beat it up with a wooden
spoon until it is a soft paste. Let it bubble up once, and
dish. Lay a hard-boiled egg or two, cut in thin slices,
upon the surface. Few vegetables are more often ruined
in the cooking than spinach. The above receipt is simple
and good.
STEWED POTATOES.
Pare and cut into large dice some good potatoes. Lay
in cold water half an hour. Stew in cold water, a little
salted. There should be enough water to cover there
FIRST WEEK WEDNESDAY. 2$
well. When they are tender and begin to crumble at the
edges, drain off half the water, and pour in as much milk.
When they are again scalding hot, stir in a lump of butter
the size of an egg (for a large dish) rolled in flour, salt,
pepper and chopped parsley to taste. Boil up once and
serve in a covered dish.
COTTAGE PUDDING.
i cup of powdered sugar,
i cup of sweet milk.
1 tablespoonful of butter.
2 eggs, beaten light, yolks and whites separately.
Saltspoonful of salt.
About 3 cups of Hecker's prepared flour, enough for
cake-batter.
Rub the butter well into the sugar ; add beaten yolks ;
the milk, salt, then whipped whites and yolks alternately.
Bake in a buttered mould. When you can bring out the
testing-straw clean from the middle of the loaf, turn it
out upon a dish. Cut in slices while hot, as it is wanted.
One who has never tried it can hardly believe that the
result of a receipt which may be tried fearlessly by a
novice in cookery, could be the really elegant pudding
just described.
It is also as economical as toothsome.
SAUCE FOR COTTAGE PUDDING.
2 cups of powdered sugar.
2 tablespoonfuls of butter.
i cup of boiling water.
i glass sherry wine.
Nutmeg or cinnamon to taste.
Rub the butter into the sugar; add hot water gradu-
ally ; then spice and wine. Cover tightly to keep in the
strength of the wine, and set for twenty minutes in a
saucepan of boiling water. Stir up and send to table.
2
26 JANUARY.
first tthek.
Vermicelli Soup.
Scalloped Oysters. Mince of Mutton with Potato Frill,
Baked Tomatoes. Celery.
Tipsy Trifle.
Apples and Nuts.
VERMICELLI SOUP.
Take off all the fat from the broth in which your mutton
was cooked yesterday, and boil it down slowly to two-
thirds of the original quantity. Stew to pieces, in another
vessel, a stalk of celery, one small onion, a carrot, -and a
bunch of sweet herbs all cut up fine. A ham-bone, if
you have it, or a couple of slices of lean ham, will be an
improvement to the broth. Strain the soup ; rub the
vegetables through a fine colander with the water in
which they were boiled ; return to the fire with a double
handful of vermicelli broken into short pieces ; boil for
ten minutes ; add a tablespoonful of butter rolled in flour ;
boil up and serve.
Send around a saucer of grated cheese with vermicelli
and macaroni soups. It is a great improvement to the
flavor arid consistency. Each person may take as much
or as little as he likes.
SCALLOPED OYSTERS.
i quart of fine oysters.
1 coffee-cupful of pounded crack-er.
2 great spoonfuls of butter.
cupful of cream or rich milk.
Pepper and salt to taste.
Butter a baking-dish and cover the bottom pretty
thickly with pounded cracker. Wet with oyster liquor
and a few spoonfuls of cream. Next, lay oysters, one
deep, closely over these. Pepper and salt, and stick a
bit of butter upon each. Another layer of crumbs, wet
FIRST WEEK THURSDAY. 27
as before ; more oysters, and proceed in like order until
your dish is full, making the top layer of crumbs with
butter dotted over it. Set in the oven, invert a plate or
tin pan over the dish, and bake until the juice bubbles up
to the top. Uncover ; set upon the upper grating of the
oven to brown, and send to table in the bake-dish. Pass
around sliced lemon with it.
Oysters, like fish, follow immediately after soup, and
are a course by themselves.
MINCE OF MUTTON WITH POTATO FRILL.
The remains of yesterday's mutton, minced, but not
very fine. e
1 cupful of drawn butter.
2 tablespoonfuls of cream, or rich milk.
Pepper, salt, and mace to taste, also chopped parsley.
1 button onion.
2 eggs, well beaten.
Heat the sauce to a boil, add the seasoning and the
onion, chopped very fine ; then, the meat. Draw the
saucepan to the side of the range, and let it stand,
closely covered, in boiling water for ten minutes. Set
again over the fire and bring to boiling point. Add the
eggs and milk and set back at the side for five minutes,
still covered. The mince should never really boil after
the meat goes in.
POTATO FRILL.
Boil and mash some potatoes ; working in a little milk
and butter, but not so much as to make the paste very
soft. Season with salt, and, while still hot, knead in a
beaten egg. Shape this paste into a fence, on the inside
round of a shallow dish ; fluting it regularly with the round
handle of a knife.. Set for one minute in a hot oven, but
not long enough to cause the fence to crack. Glaze
quickly with butter, and pour the meat carefully within
the wall. The mince should not be so thin as to wash
away the "frill." If well managed this is a pret f v and a
savory dish.
28 JANUARY.
BAKED TOMATOES.
i can of tomatoes.
Stale bread, crumbed fine.
i tablespoonful of butter.
Pepper, salt, a little chopped parsley, and white sugar.
Drain off two-thirds of the liquor from the tomatoes \
salt it and set aside for another day's soup. One has no
excuse for waste whose "stock-pot" is always near at
hand. Little comes amiss to it. Cover the bottom of a
bake-dish with crumbs ; lay the tomatoes evenly upon this
bed ; season with pepper, salt, sugar, and parsley, with
bits of butter here and there. Strew bread-crumbs over
all, a thicker layer than at the bottom ; put tiny pieces of
butter upon this, ^nd bake, covered, about thirty-five min-
utes. Take off the cover and brown upon the upper shelf
of the oven. Do not let it stay there long enough to get
dry.
C E LERY RAW.
Wash, trim, and scrape the stalks, "selecting those that
are white and tender. Crisp by leaving them in very cold
water until they are wanted for the table. Arrange neatly
in a celery-stand. Pass between the oysters and meat.
TIPSY TRIFLE.
i quart of milk.
3 e gg s > whites and yolks beaten separately.
i stale sponge-cake.
i cup of sugar.
Flavoring of vanilla.
i cup of sherry wine.
A few spoonfuls of currant jelly.
Make a custard of the milk, sugar, the yolks of the eggs
and the whites of two. Put in the latter ingredients
when the milk almost boils, and stir until it begins to
thicken. Flavor when cold. Put a layer of sliced cake
in the bottom of a glass bowl. Wet with the wine and a
few spoonfuls of custard, and when it is quite soaked, put
on more cake. Proceed in this manner until the cake
and wine are -used up, when pour on, a little at a time, the
FIRST WEEK FRIDAY. 2$
remainder of the custard ; holding down the cake with a
broad spoon as you do this to keep it from floating. Lay
a heavy plate upon it. for the same purpose, while you pre-
pare a meringue by whipping stiff the rest of the whites,
and then beating in the currant jelly. Cover the trifle
with this just before dinner-time.
APPLES AND NUTS.
Polish the apples, and crack the nuts, unless you have
plenty of nut-crackers. Give a knife to each apple-plate,
and teach the children to pare them neatly for themselves,
instead of " munching " like rabbits at family dinners, and
being awkwardly ill at ease when " company " is present.
Silver or ivory knives are better for fruit than steel.
fmt
Soupe Maigre.
Boiled Cod. Roast Duck with Bread Sauce.
Mashed Potatoes. Rice Croquettes.
Stewed Celery.
Apple Pie.
SOUPE MAIGRE.
i quart of milk.
3 pints of water.
i onion.
i turnip.
3 stalks of celery.
1 potato (large).
Quarter of a small cabbage, sliced.
J cup of bread-crumbs, very dry.
2 eggs, beaten light.
Parsley, pepper, and salt to taste.
4 tablespoonfuls of butter.
30 JANUARY.
Clean, scrape, and mince the vegetables, and put on to
cook in cold water, enough to cover them well. When
they are scalding hot, drain, and cover them with three
pints of boiling water. Stew slowly in this until they are
reduced to pulp. Rub through a colander, season, and
heat again to boiling. Stir in the bread-crumbs ; then the
butter, very gradually. Have the milk ready, heated in
another vessel, and pour into the soup- kettle at this junc-
ture. Let the soup get very hot, but not boil. Set upon
the side of the range, and, dipping out a cupful, add it, a
little at a time, to the beaten eggs. When well mixed,
return eggs and liquor to the rest of the soup ; stir over the
fire for an instant, but never to boiling, and serve in a hot
tureen.
The eggs should not be allowed to curdle in the liquor ;
hence the need of carefulness in following the directions
above given. A little grated cheese is a pleasant accom-
paniment to this soup, each person adding it as pleases
him.
BOILED COD.
Lay the fish in cold water, a little salt, for half an hour.
Wipe dry, and sew up in a linen cloth, coarse and clean,
fitted to the shape of the piece of cod. Have but one fold
over each part. Lay in the fish-kettle, cover with boiling
water, salted at discretion. Allow nearly an hour for a
piece weighing four pounds.
SAUCE.
To one gill of boiling water allow as much milk ; stir
into this, while boiling, two tablespoonfuls of butter,
added gradually, a tablespoonful of flour wet up with cold
water, and, as it thickens, the chopped yolk of a boiled
egg and one raw egg, beaten light. Take directly from
the fire, season with pepper, salt, a little chopped parsley
and the juice of a lemon, and set, covered, in boiling water,
but not over the fire, for five minutes, stirring occasion-
ally. Pour part of the sauce over the fish when dished ;
the rest in a boat. Send around mashed potatoes with it.
FIRST WEEKFRIDAY. 31
ROAST DUCK.
Clean the duck very carefully, rinsing it out with a
little soda and water, and afterwards with fresh water. Lay
in cold, salted water for an hour. Wipe dry, inside anc*
out, and stuff with a dressing of bread-crumbs, seasoned
with pepper and salt, a very little powdered sage and a
" suspicion " of minced onion. Sew up ; dash a cup of
boiling water over them, as they lie in the dripping-pan,
and roast, covered, for the first half-hour. Remove the
Cover, and baste freely three times with butter and
water, four or five times with the gravy from the pan.
Stew the giblets in a little salted water, and reserve to
piece out to-morrow's salmi. Dish the ducks upon a hot
platter.
BREAD SAUCE.
Skim the fat well from the gravy left in the dripping-
pan ; have ready a handful of bread-crumbs (stale), wet
up with hot water. Thicken the gravy with these when
it has come to a boil ; season with pepper, salt, and a
pinch of mace. Boil all together once and serve.
MASHED POTATOES.
See receipt for Sunday.
While I would spare you all waste of time and pains
in looking up receipts in other parts of this volume, I yet
deem it hardly worth while to write out in full the same
directions twice for the same week or month.
RICE CROQUETTES.
i cup of cold boiled rice.
i teaspoonful of sugar, and half as much salt
i teaspoonful of melted butter.
i egg, beaten light.
Enough milk to make the rice into stiff paste.
Sweet lard for frying.
Work rice, butter, egg, etc., into an adhesive paste, beat
ing each ingredient thoroughly into the mixture. Flour
your hands and make the rice into oval balls. Dip each
in beaten egg, then in flour, or cracker -dust, and fry
32 JANUARY.
in boiling lard, a few at a time, turning each with great
care. When the croquettes are of a fine yellow-brown,
take out with a wire spoon and lay within a heated col-
ander to drain off every drop of fat. Serve hot, with
sprigs of parsley laid about them, in an uncovered dish.
STEWED CELERY.
Cut the celery into inch lengths ; cover with cold
water and stew until tender. Turn off the water and sup-
ply its place with enough milk to cover .the celery. When
this begins to boil stir in a good lump of butter rolled in
flour ; pepper and salt to taste, and stew gently five min-
utes.
You will like this vegetable thus prepared. Eat, if
you like, with a little lemon- juice or vinegar.
APPLE PIE.
i quart of flour, dried and sifted.
Ib. of lard.
\ Ib. of butter.
Ice-water to make stiff paste.
Chop the lard into the dry flour. Wet with ice-water
into stiff paste, touching as little as may be with your
hands. Roll out very thin, always from you. Stick bits
of butter all over the sheet ; roll up tightly as you would
a sheet of paper. Beat flat with your rolling-pin, roll
out again, and again baste with butter. Repeat the
operations of rolling up, rolling out, and basting until
your butter is used up. Set the roll of pastry in a cold,
dry place for at least one hour. All night would not be
too long. When it is crisp and firm, roll out and line your
buttered pie-plates. The bottom crust should be thinner
than the upper. And. as a rule, you would do well to
give the roll of pastry intended for the latter a " baste "
or two more than that meant for the lower.
Pare, core and slice juicy, tart apples ; put a layer
upon the inner crust, sprinkle with sugar thickly scatter
a few cloves upon the sugar ; then another layer of ap-
ples, and so on, until the dish is fall. Cover with crust,
FIRST WEEK SATURDAY. 33
pressed down firmly at the edges, and bake. Eat warm,
or cold, with white sugar sifted over the top.
y Apple pie is very good with cream poured over each
slice.
,fir0t
Macaroni Soup.
Ham and Eggs. Salmi of Duck.
Fried Parsnips. Stewed Salsify.
Sweet Potatoes in Jackets.
Rosie's Rice Custard.
MACARONI SOUP.
4 quarts of cold water.
3 Ibs. of coarse, lean beef, cut into thin strips.
2 or 3 Ibs. of bones, broken small.
4 onions, sliced.
i bunch of sweet herbs, chopped.
Tomato juice or catsup.
J Ib. of macaroni.
A few salt pork bones.
Fry the meat until half done, in a very little dripping.
Take it out and fry the onions and bones in the same
gravy. Put all into a soup-kettle with the herbs, and
cover with 4 quarts of water (cold). Bring to a slow
boil, and, at the end of four hours, strain into a great
bowl to cool, in order that the fat may rise and be taken
off. Meanwhile, make ready your macaroni by breaking
it into short bits, covering well with boiling water, a
little salted, and stewing slowly twenty minutes, or until
tender. Add a lump of butter the size of a walnut ; let
it stand, covered, for a few minutes, while you season
the soup, adding the tomato juice or catsup. Boil, skim,
2*
34 JANUARY.
and thicken with a tablespoonful of corn-starch wet up
with cold water. When it is again on the boil, turn in
the macaroni, taking care not to break it. Heat to
scalding, but do not boil ; pour out, and serve.
HAM AND EGGS.
Cut your slices of ham of a uniform size and shape,
cutting off the rind. Fry quickly in their own fat. Re-
move from the pan with a wire spoon so soon as they are
done, and arrange upon a Hot dish, setting this within the
open oven, or upon a pot of boiling water to keep warm.
Drop the eggs, as you break them, into the hot fat left
in the frying-pan. Do not put so many in as to crowd
one another. Each egg should preserve its individuality.
Cook about three minutes, without turning. Take up
with a spatula, or cake-turner, and lay one upon each slice
of ham. Do not send the gravy to table. Strain, and use
for dripping.
SALMI OF DUCK.
From the cold ducks left after yesterday's dinner cut
all the meat in as neat slices as you can, leaving the
joints of legs and wings whole. Take off the skin ; break
the carcass into pieces, and put these, with the stuffing,
into a saucepan with a fried onion, some sweet herbs,
pepper, salt, and a pinch of allspice! Cover with cold
water and stew gently, after it reaches the boil, for one
hour. Cool, that the fat may rise and be taken" off.
Strain the gravy when you have skimmed it ; return to
the saucepan, boil and skim again, and stir in two table-
spoonfuls of browned flour, wet with cold water ; lastly,
stir in a great spoonful of butter. Stew five minutes long-
er, and put in the meat. Draw to one side of the range,
and set, closely covered, in a pot of boiling water for ten
minutes. The meat must be thoroughly heated and
steeped in the gravy, but not boil. Take the meat out
with a perforated spoon, pile neatly upon a dish and pour
the gravy over it. Garnish with triangles of stale bread
fried crisp, and send a piece to each person who is helped
to salmi.
FIRST WEEK S A TURD A Y. 35
FRIED PARSNIPS.
Boil, until tender, in hot water slightly salted ; let them
get almost cold, scrape off the skin, and cut in thick,
long slices. Dredge with flour and fry in hot dripping,
turning as they brown. Drain very dry in a hot colan-
der ; pepper and salt and serve.
STEWED SALSIFY.
Scrape the roots, dropping each into cold water as you
do this, that they may not change color. Cut in pieces
an inch long ; cover with hot water and stew until tender.
Drain off two-thirds of the water and add enough milk to
cover the salsify. Stew ten minutes in this ; put in a
good lump of butter rolled thickly in flour. Pepper and
salt. Boil up for one minute.
SWEET POTATOES IN JACKETS.
Parboil in their skins when you have washed them, se-
lecting such as are of like size. Then put in a moderate
oven and bake until soft all through. You can ascer-
tain this by pinching the largest. Wipe off and serve in
their skins.
ROSIE'S RICE CUSTARD.
i quart of milk.
3 eggs, well beaten.
4 tablespoonfuls of sugar,
i tablespoonful of butter,
i cup boiled rice.
A little salt.
Half the grated rind of a lemon.
Boil the rice, drain, and stir, while hot, into the milk.
Beat the eggs well ; rub butter and sugar to a cream with
lemon-peel and a little salt, and stir into the warm milk.
Mix well and bake in a buttered dish in a brisk oven.
Eat warm or cold. We like it better warm, with a little
cream poured over it when served in saucers.
36 . JANUARY.
Beconir QJak. Sunbag.
Soupe au Julienne.
Roast Turkey. Cranberry Sauce.
Mashed Potatoes, Browned. Stewed Corn.
Celery.
Tropical Snow.
Light Cakes and Coffee.
SOUPE AU JULIENNE.
6 Ibs. of lean beef. If possible, get it from the shin
and have the accompanying bones cracked to bits.
6 quarts of water cold.
Prepare the stock on Saturday. Put meat and bones
into a pot with a close cover, pour on the water, and set
it where it will heat very slowly. Boil, also very slowly,
six hours, at the back of the range. Should the water sink
fast in the pot, replenish from the boiling tea-kettle. At
the end of six hours, turn the soup, meat, bones and all,
into an earthenware vessel ; pepper and salt it and set on
the cellar floor, covered, until next day. Take off, then,
the cake of excellent dripping from the top ; strain the
soup and set over the fire, about an hour before dinner,
and heat gradually.
The vegetables should be
2 carrots.
3 turnips.
Half a head of cabbage.
i pint Shaker corn, soaked overnight.
6 stalks of celery.
i quart of tomatoes.
i large onion.
Clean, scrape, and mince all these, except the corn
and tomatoes. Cut the carrot into dice and stew, by it-
self, in a little cold water. Boil the corn in enough water
to cover it, and add more hot water as it swells. Cover
SECOND WEEK SUNDAY. 37
the minced vegetables with cold water, and so soon as it
boils, turn it off, and replenish with boiling, from the ket-
tle. This will take away the rank taste from cabbage and
onion. When they are soft enough to pulp, strain well,
but without pressing, into the soup. It is needless to
add the vegetables, as the strength is in the liquor. Boil
up and skim the soup before putting in the boiled corn
and the canned tomatoes, which should be cut up small,
and the unripe parts removed. Boil fifteen minutes, add
the carrot, season to taste, and serve.*
ROAST TURKEY.
Rinse out the turkey well with soda and water ; then
with salt, lastly with fair water. Stuff with a dressing
made of bread-crumbs, wet up with butter and water and
seasoned to your taste. Stuff the craw and tie up the
neck. Fill the body and sew up the vent. I need hardly
say that these strings are to be clipped and removed after
the fowl is roasted. Tie the legs to the lower part of the
body that they may not " sprawl," as the sinews shrink.
Put into the dripping-pan, pour a teacupful of boiling
water over it, and roast, basting often, allowing about ten
minutes' time for every pound. Be careful not to have
your oven too hot especially during the first half-hour or
so. The turkey would, otherwise, be dry and blackened
on the outside and raw within. And remember how
much of the perfection of roasting meats and poultry de-
pends upon basting faithfully. Boil the giblets tender in
a little water. When the turkey is done, set it where it
will keep warm ; skim the gravy left in the pan ; add a
little boiling water ; thicken slightly with browned flour ;
boil up once and add the giblets minced fine. Season to
taste ; give another boil, and send to table in a gravy-
boat.
CRANBERRY SAUCE.
Wash and pick over the cranberries ; put on to cook
in a tin or porcelain vessel, allowing a teacupful of water
* As I have mentioned in " Breakfast, Luncheon, and Tea," you
can spare yourselves the trouble of preparing the vegetables for this
%oup by buying those shred and dried for this purpose, put up ill
packages and sold by grocers.
38 JANUARY.
to each quart. Stew slowly, stirring often until they are
as thick as 'marmalade. Take from the fire in little over
an hour, if they have cooked steadily, sweeten plentifully
with white sugar, and strain through coarse tarlatan, or
mosquito-net, into a mould wet with cold water.
Do this on Saturday. On Sunday, turn out into a glass
dish.
MASHED POTATOES BROWNED.
Having mashed them in the usual manner, mound
them smoothly upon a shallow earthenware dish and set
them in a quick oven, glazing them with butter as they
color. They should be of a light brown. Slip the
mound from a coarser to a finer platter by the help of
your cake-turner. It is still better if you have one of
the pretty " enamelled " bake-dishes lined with porcelain,
with silver stands for the table. They are invaluable for
puddings, scallops, etc.
STEWED CORN.
Stew one quart of canned corn in its own liquor, set-
ting the vessel containing it in an outer, of hot water.
Should the corn be exceptionally dry, add a little cold
water. When tender, pour in enough milk to cover the
corn, bring to a boil, and put in a tablespoonful of butter
rolled in flour, and salt to taste. Stew gently, stirring
well, three or four minutes, and turn into a deep dish.
Keep the vessel containing the corn closely covered while
it is cooking. The steam facilitates the process and pre-
serves the color of the corn.
CELERY
Is the usual accompaniment of roast turkey. Prepare
by selecting the blanched stalks, scraping off the rust, cut-
ting off all but the youngest and tenderest tops, and laying
these in cold water to crisp until wanted for the table.
Garnish your turkey with alternate light and dark green
sprigs of celery.
SECOND WEEK MONDAY. 39
TROPICAL SNOW.
8 sweet oranges.
i grated cocoanut.
i glass of pale sherry.
i cup of powdered sugar.
5 red bananas.
Peel and cut the oranges into small pieces by dividing
each lobe crosswise into thirds. Extract the seeds and
put a layer of the fruit in the bottom of a glass dish.
Pour a little wine upon it, and strew with powdered sugar.
The cocoanut must have been prepared by removing the
rind and throwing it into cold water for some time before
grating it. Over the layer of oranges spread one of cocoa-
nut ; cut the bananas into very thin, round slices, and lay
these, one deep, upon the cocoanut. Repeat the order
just given until your dish is full and the oranges and bana-
nas used up. The top layer must be of cocoanut, heaped
high, sprinkled with powdered sugar and garnished about
the base with slices of banana. Eat soon, as the oranges
toughen in the wine.
Supplement this pretty, but not substantial dessert by a
salver of lady's-fingers, and macaroons, and a good cup of
coffee.
Seronir tDeek. fttonfoag.
Next Day's Soup.
Turkey Scallop. Panned Oysters.
Roast Potatoes. Tomato Sauce.
Floating Island.
Tea.
NEXT DAY'S SOUP.
Julienne soup, like most other soups the base of which
is meat, is better when warmed over the second day. Set
4O JANUARY.
it over the fire where it will heat, not too quickly, almosi
to a boiL It will not " put back " the business of the
day twent) minutes, and be a welcome addition to your
dinner.
TURKEY SCALLOP.
Cut the meat from yesterday's turkey. .Crack the car
cass to pieces, and put, with bits of skin, fat, and gristle,
into a saucepan ; cover with cold water, and set on to stew
slowly into gravy. Chop the meat very fine ; strew the
bottom of a greased bake-dish with crumbs, and cover
this with a thick stratum of minced turkey, stuffing, and
tiny bits of butter. Pepper and salt, and put on more
crumbs, then meat, and so on. Stale bread is better for
this scallop than cracker-dust. Having used up all your
meat and reserved enough crumbs for a thick upper crust,
cover the dish and put aside in a cool place until your
gravy is ready. It is economy of time, on Monday, to
slip in such work as this between the many " must be's "
of the season. Your scallop will be none the worse for
waiting some hours before, or after, the gravy is added,
provided you keep it covered. When the gravy has drawn
all the substance from bones, etc., strain it and return to
the saucepan with what was left in yesterday's gravy-boat,
having first skimmed the latter. Boil up, thicken with
browned flour wet up with cold water ; bring to another
boil ; pour over the scallop, saving a little to wet the top.
Now comes your layer of fine bread-crumbs. Wet these
with the gravy in a bowl, season to taste, beat to a soft
paste with a couple of eggs and spread evenly over the
scallop. Invert a plate over the bake-dish and set in the
oven. When, at the end of half an hour or so, the gravy
bubbles up at the sides, remove the cover and brown.
Serve in the pudding-dish.
PANNED OYSTERS.
A four-course dinner is hardly in order in most house-
holds on Monday. You can, if you like, and have an effi-
cient table-waiter, bring on oysters, as usual, between soup
and meat. But there will be no violation of the " unities
SECOND WEEK MONDAY. 4*
of the drama" of a family dinner, if you send around >oui
oysters, scallop, and vegetables together.
i quart of oysters.
Some thin slices of toast.
Butter, salt, and pepper.
Have ready some " patty pans " the more nearly upright
the sides the better. Cut stale bread in rounds to fit the
bottoms of these. Toast, and lay a piece in each. Wet
with oyster liquor and put into each pan as many oysters
as it will conveniently hold. Pepper and salt ; put a bit
of butter upon each ; arrange all in a large dripping-pan ;
invert another of the same size over it, and bake eight
minutes, or until the oysters "ruffle." Send hot to table
in the pans.
You can toast the bread at breakfast-time if you choose.
The oysters can go into the oven when the soup is poured
out, and be in good season on the table. By this arrange-
ment they will not interfere with the other "baked meats."
Panned oysters are always popular, and there is no more
simple manner of cooking this favorite shell-fish.
ROAST POTATOES.
Choose large, fair potatoes, wash and wipe, and bake
until soft to the grasp. Three-quarters of an hour should
suffice. Take out, before the oysters go in ; wipe off dust
and ashes, and serve in a heated napkin. This will keep
them hot a long time, yet prevent them from." sweating."
TOMATO SAUCE.
Open a can of tomatoes at least one hour before it is to
be used, and empty into an earthenware basin, that no
close or metallic taste may linger about them. Cook in
tin or porcelain. Stew half an hour, gently ; add salt,
pepper, a teaspoonful of sugar, and three of butter, a
handful of dry bread-crumbs or, if you have any stewed
corn left from yesterday, use that instead of bread. Cook
ten minutes longer, and turn out.
42 JANUARY.
FLOATING ISLAND.
1 quart of milk.
4 eggs, whites and yolks beaten separately.
4 tablespoonfuls (great ones) of sugar.
2 teaspoonfuls extract of bitter almond or vanilla.
(COLGATE'S extracts are the best in market, and do
not spoil within a few days after they are uncorked,
as the manner of some is.)
\ cup of currant jelly.
Heat the milk to scalding, but not boiling. Beat the
yolks, stir into them the sugar, and pour upon them,
gradually and mixing well, a cupful of the hot milk. Re-
turn to the saucepan and boil until it begins to thicken.
You can do this while breakfast is cooking, before the
Moloch clothes-boiler goes on. When cool, flavor -and
pour into a glass dish. Heap upon the top a meringue
of the whites whipped until you can cut it, into which
you have beaten the jelly, a teaspoonful at a time.
TEA.
" A comfortable cup of tea " never comes amiss to a
fagged housewife, be it served at breakfast, luncheon, or
dinner. The best way to insure its goodness that is,
that it be strong, hot and fresh is to have your own tea-
urn or kettle on the table, with a spirit-lamp burning
under it. Scald the tea-pot, put in the tea ; cover with
boiling water ; put a " cosey " or a thick napkin about it,
and let it stand five minutes before filling with more
boiling water. Wait a minute longer and pour out.
SECOND WEEK TUESDAY. 43
geeonir
Mutton Soup with Tapioca.
Salmon Pudding. Beefsteak.
Potatoes a la Lyonnaise. Macaroni with Cheese.
Susie's Bread Pudding.
MUTTON SOUP WITH TAPIOCA.
3 Ibs. perfectly lean mutton. The scrag makes good
soup and costs little.
2 or 3 Ibs. of bones, well pounded.
1 onion.
2 turnips.
2 carrots.
2 stalks of celery.
A few sprigs of parsley. If you have any tomatoes
left from yesterday, add them.
4 tablespoonfuls of pearl or granulated tapioca (not
heaping spoonfuls).
4 quarts of water.
Put on the meat, cut in small pieces, with the bones,
in two quarts of cold water. Heat very slowly, and
when it boils pour in two quarts of hoi water from the
kettle. Chop the vegetables ; cover with cold water. So
soon as they begin to simmer, throw off the first water,
replenishing with hot, and stew until they are boiled to
pieces. The meat should cook steadily, never fast, five
hours, keeping the pot-lid on. Strain into a great bowl ;
let it cool to throw the .fat to the surface ; skim and re-
turn to the fire. Season with pepper and salt, boil up,
take off the scum ; add the vegetables with their liquor.
Heat together ten minutes, strain again, and bring to a
slow boil before the tapioca goes in. This should have
been soaked one hour in cold water, then cooked in the
same within another vessel of boiling water until each
grain is clear. It is necessary to stir up often from the
44 JANUARY.
bottom while cooking. Stir gradually into the soup until
the tapioca is dissolved.
Send around grated cheese with this soup.
SALMON PUDDING.
i can preserved salmon.
3 e gg s *
4 tablespoonfuls melted butter.
cup fine bread-crumbs.
Pepper, salt, and minced parsley.
Mince the fish, draining off the liquor for the sauce.
Rub in the butter until thoroughly incorporated. Work
in the crumbs, the seasoning, at last the beaten eggs.
Put into a buffered pudding-mould, set in a dripping-pan
full of hot water. Cover the mould, and steam in the
oven, keeping the water in the pan at a fast boil, filling up
as it evaporates, for one hour. Set it in cold water one
minute when you have taken it from the oven. This will
make it shrink from the sides and turn out easily upon a
flat dish.
SAUCE FOR THE ABOVE.
i cupful of milk heated to a boil and thickened with a
tablespoonful of corn-starch, previously wet up
with cold water.
The liquor from the salmon.
i great spoonful of butter.
i raw egg, beaten light.
Juice of half a lemon.
Mace and cayenne pepper to taste.
Put the egg irito the thickened milk when you have
stirred in the butter and liquor ; take from the fire, season,
and let it stand in hot water three minutes, covered.
Lastly, put in the lemon-juice and turn out immediately.
Pour it all over and about the pudding. Cut the latter
into slices when helping it out.
BEEFSTEAK.
First of all, let me recommend the plan of broiling a
steak under, instead of over the grate. I have found so
SECOND WEEK TUESDAY. 45
many and manifest advantages in the former method that
I have had a gridiron made to fit beneath my range.
Wipe the steak dry, and broil upon a buttered gridiron,
turning frequently, whenever it begins to drip. When
done, which should be in twelve minutes, if your fire is
clear and strong, lay upon a hot dish a chafing-dish is
best season with pepper and salt (not until then),
and butter very liberally. Put over it a hot cover, and
wait five minutes before sending to table, to draw the
juices to the surface and allow the seasoning to pene-
trate the steak.
POTATOES X LA LYONNAISE.
Parboil a dozen potatoes at breakfast-time, and set
aside, when you have peeled them, as they should get
perfectly cold. When you are ready to cook them, heat
some butter, or good dripping, in a frying-pan ; fry in it
one small onion, chopped, fine, until it begins to change
color say about one minute. Then put in the potatoes,
cut into dice, not too thick or broad. Stir well and cook
five minutes, taking care the potatoes do not break to
pieces. They must not brown. Put in some minced
parsley just before taking them up. Drain dry by shaking
in a heated colander. Serve very hot.
MACARONI WITH CHEESE.
Cook half a pound of pipe macaroni, broken into inch
lengths, in boiling water until tender. Drain this off, and
substitute a cupful of cold milk. When the macaroni has
again come to a boil, season with pepper and salt and stir
in a great spoonful of butter ; lastly, two tablespconfuls
of dry, grated cheese. Turn into a deep dish, strew moie
cheese thickly over it, and it is ready for use.
SUSIE'S BREAD PUDDING.
i quart of milk.
4 eggs.
3 cups very fine, dry bread-crumbs,
i tablespoonful of melted butter.
i teacupful white sugar.
Juice and half the grated peel of a lemon.
46 JANUARY.
Rub butter and sugar together. Beat the yolks of the
four eggs and the white of one very light ; mix the butter
and sugar with these. Soak the crumbs in the milk, and
beat in with the other ingredients, hard and fast. Add
the lemon last. Bake in a buttered dish. When nearly
done and fully " set," even in the middle, spread with a
meringue made of the reserved whites, beaten stiff with
a little sugar. It is good eaten warm not really hot
or cold, especially if a little cream be poured over each
saucerful.
tiftttk.
Bean Soup.
Fillet of Veal, Stuffed. Baked Corn.
Potato Cakes. Canned String-Beans.
Baked Apple Dumplings.
. Brandy Sauce.
BEAN SOUP.
Soak a quart of dried beans all night in soft water.
Throw this off next morning, and cover the beans for two
hours in water a little more than lukewarm. Put over
the fire with five quarts of cold water, and one pound of
salt pork. A -bone of veal or beef may be added, if you
have it. Boil slowly for at least four hours : shred into
it a small onion, four stalks of celery, pepper the pork
may salt it sufficiently simmer half an hour longer, rub
through a colander until only husks and fibres remain, and
send to table. Pass sliced lemon with it.
FILLET OF VEAL STUFFED.
Make ready a force-meat of bread-crumbs, chopped
thyme and parsley ; pepper, salt, and a pinch of nutmeg \
SECOND WEEK WEDNESDAY. 47
a little dripping for shortening ; moisten with warm water
and bind with a raw egg.
If your butcher has not "put up" the fillet, remove
the bone, pin the meat into a round with skewers ; then
bind firmly with a strip of muslin passed two or three
times about it. Fill the cavity left by the bone with
dressing, and thrust the same between the folds of the
meat, besides making cuts with a sharp knife to receive
more. Tuck in a strip of fat pork here and there. Baste
three times with salt and water while roasting, afterwards
with its own gravy. At last, dredge once with flour and
baste with butter. Cut the bands, draw out the skewers
carefully, and serve.
BAKED CORN.
To one can of corn allow a pint of milk (more if the corn
be dry), three eggs, two tablespoonfuls of melted butter,
one of white sugar, pepper and salt to taste. Beat the
eggs very light, rub butter and sugar together and stir in
hard ; next, the corn and seasoning ; finally, the milk.
Beat hard, and bake in a buttered dish for half an hour,
covered. Then brown by lifting the top. Send up in
the bake-dish.
POTATO CAKES.
Boil and mash the potatoes, working in salt and butter
and an egg or two beaten light. Let them get cold ;
make into cakes of size and shape to suit yourself; roll
in raw egg, then in flour, or cracker-dust, and fry quickly
in hot dripping. Take each up as soon as it is done, and
drain with a wire spoon, before laying upon a hot dish.
CANNED STRING-BEANS.
Cook in their own liquor half an hour, or until very
tender. First, however, cut them into neat lengths.
The comeliness of the dish depends upon this. When
almost done, stir in a tablespoon ful of butter, with salt
and pepper. Simmer ten minutes longer, and serve by
draining off the liquid and heaping the beans upon a hot
dish, with a bit of butter on the top. If the can does not
4$ JANUARY.
contain liquor enough to cover the beans, add a little
cold water in cooking them.
BAKED APPLE DUMPLINGS.
i quart prepared flour.
i tablespoonful of butter and the same of lard.
i pint of milk.
i saltspoonful of salt.
Some ripe apples.
- Chop the shortening into the flour when you have sifted
and salted the latter. Wet up with milk and roll out
quickly in a sheet less than half an inch thick. Cut into
squares ; lay in the centre of each a tart, juicy apple,
pared and cored. Bring the corners of the square to-
gether and pinch to join them neatly. Lay in a baking-
pan, the joined edges downward, and bake to a fine
brown. When done, brush over with butter and shut the
oven-door for a minute more to glaze them. Sift powdered
sugar over them, and eat hot.
These are more wholesome and more easily prepared
than boiled dumplings. Eat with sweet sauce.
BRANDY SAUCE.
2 cups of powdered sugar.
j- cup of butter.
i wineglass of brandy. That from brandied peaches
the liqueur, if you have it.
i teaspoonful mixed cinnamon and mace.
Warm the butter slightly, work in the sugar until they
form a rich cream, when add brandy and spice. Beat
hard ; shape by putting into a mould made very wet with
cold water, and set in a cool place to harden. Should it
not turn out readily by shaking gently, d'p for a second
in hot water.
SECOND WEEK THURSDAY. 49
Veal and Sago Soup.
Jugged Rabbit. Scalloped Potatoes.
Sweet Potatoes, Fried. Minced Celery with Egg Dress jng.
Macaroni and Almond Pudding.
VEAL AND SAGO SOUP.
3 Ibs. veal.
\ Ib. pearl sago.
3 quarts of water.
4 eggs.
i pint of milk.
Cut the meat into bits ; put on with the water and boil
very slowly, with the pot-lid laid on loosely, four hours,
until the meat is in rags. Strain through coarse net, or a
wire soup-strainer (which you ought to possess), season
with pepper and salt, and return to the kettle when you
have scalded it out. .
Meanwhile, the sago should have been washed and
soaked in lukewarm water, for an hour. .Stir it into the
broth and let them simmer, stirring often, half an hour.
Heat the milk scalding hot in another vessel, beat the
yolks of the eggs light, reserving the whites for your
pudding; pour gradually over these a cupful of the hot
milk, and stir carefully into the soup with all the milk.
Taste, to see if it needs more seasoning ; add a little
Chopped parsley, if you like ; let it almost boil and pour
into the tureen. It should be about as thick as boiled
custard. Should the sago thicken it too much, add boil-
\ng water.
A relishful and wholesome soup.
JUGGED RABBIT.
i full-grown but tender rabbit or hare.
Ib. corned ham.
i cup of good gravy, saved from yesterday's roast.
50 JANUARY.
Dripping for frying.
i onion, sliced.
Juice of i lemon.
i tablespoonful currant jelly.
Parsley, pepper and salt, and browned flour.
Joint the rabbit, and lay for an hour in salted water.
Wipe dry and fry in the dripping, with the onion, until
brown. Put in the bottom of a tin pail, or farina-kettle,
a layer of salt pork cut into strips ; upon this one of
rabbit. Sprinkle with pepper and a little salt. Scatter
fried onion over the rabbit and proceed in this order un-
til your meat is used up. Pour in the gravy ; cover
the vessel, and set it in another of cold water. Bring
gradually to a boil and stew steadily one hour, or until
tender. Arrange the meat upon a dish ; strain the gravy,
thicken with browned flour wet up with cold water ; boil
up once ; stir in the jelly and lemon-juice, heat to boiling,
and pour over the rabbit. If you have no gravy, use a
little butter and water instead.
SCALLOPED POTATOES.
3 cups mashed potato.
3 tablespoonfuls of milk.
3 hard-boiled eggs.
2 tablespoonfuls of butter.
i handful very dry bread-crumbs.
Salt.
Work butter, milk, and salt into the hot mashed potatoes.
Put a layer in the bottom of a pudding-dish well greased ;
cover this with thin slices of egg ; salt and pepper ; an-
other stratum of potato, and so on, until the dish is full.
Strew bread-crumbs thickly over the uppermost layer of
potatoes. Stick bits of butter over this and bake, covered,
until hot throughout; then brown quickly. Send up in
the pudding-dish.
A simple and nice side-dish.
SWEET POTATOES FRIED.
Boil, peel, and when cold, slice the potatoes neatly.
Fry in good dripping until they are of a light brown
Drain from the fat and eat hot.
SECOND WEEK THURSDAY. 5 1
MINCED CELERY WITH EGG DRESSING.
Scrape and wash the celery and cut into half-inch
lengths, having first crisped it. in cold water. Rub the
yolks of two hard-boiled eggs to a paste with a tablespoon-
ful of oil ; add salt, pepper, a little powdered sugar,
vinegar to make the mixture liquid, and pour over the
celery Serve in a salad-bowl and eat at once, lest the
celery should toughen in the vinegar.
MACARONI AND ALMOND PUDDING.
J Ib. macaroni.
3 pints of milk.
1 cup of white sugar.
2 tablespoonfuls of butter.
5 eggs.
\ Ib. sweet almonds, blanched and chopped.
Rose-water and bitter almond flavoring.
A little salt and nutmeg.
Simmer the macaroni half an hour in a pint of the milk.
When tender, but not broken, put in butter and salt.
Take the saucepan from the fire and turn out the con-
tents to cool while you make a custard of the rest of the
milk, the eggs and sugar. Add the latter to the scalding
milk, but do not boil the custard. Chop the almonds
when you have blanched them, /. <?., taken off the skins
with boiling water. As you chop, put in a few drops of
rose-water from time to time, to prevent oiling. When
the macaroni is almost cold, mix it with the custard,
breaking it as little as may be. Season, and last of all,
stir in the chopped almonds. Bake in a well-buttered
pudding-di^h. Spread with the meringue made from the
whites of the eggs reserved from the soup. Eat warm
with powdered sugar and cinnamon.
52 JANUARY.
ttkek. JTriirag.
Fish Chowder.
Fricasseed Chicken, White. Potatoes a I'ltalienne.
Tomatoes Stewed with Onion. Cheese Fondu.
Sponge Gingerbread.
Chocolate.
FISH CHOWDER.
3 Ibs. of cod, cut into strips an inch thick and four
inches long, and freed from bone so far as is pos
sible without breaking the fish.
1 pint of oysters.
2 large onions cut into thin slices.
About Ib. Boston crackers, split, and buttered thickly.
Pepper and salt.
i cup of milk.
Parsley.
Cover the bottom of your soup-kettle with the fish ;
pepper and salt ; strew with sliced onion, and this with the
split crackers, buttered sides down. Follow this order until
your ingredients are all in the pot, and cover them with
cold water. Stew gently for an hour, keeping the water
at the original level by replenishing from the tea-kettle.
By this time the fish should be thoroughly done, if it has
cooked steadily. Take it up with a perforated skimmer,
and cover in the tureen to keep hot, while you strain the
chowder to get out the bones, returning the crackers with
the liquor to the soup-kettle, when you have rinsed it out.
Thicken with two teaspoonfuls of corn-starch wet up
in a cup of milk, and when this has boiled, add the oys-
ters, cut small, two great spoonfuls of butter, and a little
chopped parsley. Stew for three minutes, pour slowly
over the fish in the tureen. Send sliced lemon around with
it.
This is a most palatable chowder when properly pre-
pared. You can use fewer crackers, if von Dislike a thick
soup.
SECOND WEEK FRIDAY. 53
FRICASSEED CHICKEN WHITE.
One pair of full-grown fowls.
\ Ib. salt pork cut into strips.
2 eggs.
1 cupful of milk.
2 tablespoonfuls of flour and the same of butter,
i onion.
Parsley, pepper and salt.
Joint the fowls neatly,. and cut the back, neck, and
breast apart from each other, the latter into two pieces.
Lay them in salt water for half an hour. Put^ them into
a pot with enough cold water to cover them, and the
pork cut into thin strips. Cover and heat very slow>y.
Stew constantly, but never fast, for one hour after it
comes to a boil, or until the chickens are tender. The
time will depend upon their age. If they are tough, put
them on early and cook all the more slowly. Add now
the onion, parsley, and pepper, with salt, if needed.
Heat again, and stir in the flour wet up in the cup of
milk. Beat the egg's and pour upon them a cupful of
hot gravy ; mix well, and put back into the soup with the
butter. Just as the stew begins to simmer again, remove
from the fire. Take out and pile the chicken upoi* a
dish ; then pour the gravy over all.
POTATOES A L'ITALIENNE.
Instead of mashing the potatoes with a beetle or spoon,
whip them up light with a silver fork. When they are
fine and mealy, beat in a few spoonfuls of milk, a table-
spoonful of butter, the yolks of two eggs, pepper and salt.
Whip into a creamy heap before adding, with a few Dex-
terous strokes, the stiffly-frothed whites. Pile roughly up
on a buttered pie-dish ; brown quickly in the oven, and
transfer, with the help of a cake-turner, to a flat dish.
Make a rather too abundant dish, according to this re-
ceipt, as the residue will be found useful in to-morrow's
bill of fare.
TOMATOES STEWED WITH ONION.
Stew in the usual manner, adding a small onion minced
fine. When they have cooked half an hour, season with
54 JANUARY.
pepper, salt, a little sugar, and a good spoonful of butter,
Simmer ten minutes more, uncovered, and turn out.
CHEESE FONDU. <*
1 cup of bread-crumbs, dry and fine.
2 scant cups of fresh milk.
J- Ib. dry, rich cheese, grated.
3 eggs, whipped light.
i tablespoonful of melted butter.
Pepper and salt.
A. pinch of soda, dissolved in hot water.
Soak the crumbs in the milk ; beat in the eggs, the but-
ter, seasoning lastly, the cheese. Pour into a neat pud-
ding-dish, strew dry bread-crumbs over the top, and bake
in a quick oven until delicately browned. Serve in the
pudding-dish, and at once, as it falls in cooling.
Very good !
SPONGE GINGERBREAD.
5 cups of flour, dried and sifted. Measure after sifting.
1 cup of molasses.
2 tablespoonfuls of butter.
i cup of sugar.
1 rather larger cup of sour, or buttermilk.
2 teaspoonfuls of saleratus (not soda), dissolved in hot
water.
2 teaspoonfuls ginger.
i teaspoonful of cinnamon.
Mix molasses, sugar, butter, and spice together. Warm
slightly, and beat hard for five minutes. Add the milk,
then the soda, lastly the flour. Beat three minutes, and
bake in a broad, shallow pan. Take heed that it does not
burn. Eat warm.
CHOCOLATE.
6 tablespoonfuls of chocolate to each pint of boiling
water.
As much milk as you have chocolate.
Sweeten to taste.
Rub the chocolate smooth in a little cold water, and
stir into the hot. Boil twenty minutes ; put in the milk,
SECOND WEEK SATURDAY. 5$
and boil five minutes more, stirring often. Sweeten a/
pleasure, while boiling, or in the cups. Send around with
the warm gingerbread and some slices of mild cheese.
You will not regret not having prepared a more pretentious
dessert.
Seccmb iDeek.
Clear Gravy Soup.
Oyster Salad. Calf's Liver a la Mode.
Salsify Fritters. Ftetatoes a la Duchesse.
Corn-meal Fruit Pudding.
CLEAR GRAVY SOUP.
5 Ibs. lean beef, the coarser parts, of course.
Some bones.
2 slices of lean corned ham.
2 carrots.
2 turnips.
6 stalks of celery.
J package Coxe's gelatine.
Pepper and salt.
A bunch of sweet herbs.
Dripping.
5 quarts of cold water.
Cut the meat into dice and slice the onions. Fry the
latter brown in some good dripping. Take them out, and
fry the meat in the same fat, turning often, until it has a
thick brown coat. Put it, drained from the fat, into the
soup-kettle, with two quarts of cold water, and set where
it will come to a boil in about an hour. The bones should
also be fried, and put into the pot with the meat. When
these fairly boil, skim, add three quarts of cold water, and
stew gently four hours. If you dine early, the soup should
go on before breakfast. Put herbs and vegetables, in-
cluding the fried onions, all chopped up, into a saucepan,
56 JANUARY.
with enough cold water to cover them, and boil to pieces.
Strain the soup half an hour before dinner ; season, re-
turn to the pot ; boil and skim. Strain the vegetable
liquor into it, without squeezing or rubbing. Boil up
once more, skim well, and put in the gelatine, which
should have soaked one hour in a little cold water. Sim-
mer five minutes and pour out.
The soup should be of a clear, light brown. Should the
color not suit you, burn a tablespoonful of sugar in a tin
cup, add three or four spoonfuls of boiling water, stir until
you get a deep color, and turn off the water into the soup.
It will not injure the flavor.
Please never lose sight of the cardinal principle that all
the essence, strength,and taste should be extracted from
meat, vegetables, etc., in soup-making, and that the soup
which boils fast is lost. Take plenty of time, and cast an
eye into the kitchen from hour to hour until you have edu-
cated your cook up to a glimmering appreciation of this
law of enlightened cookery.
OYSTER SALAD.
i quart of oysters, cut, not chopped, into small piece:..
i bunch of celery, also cut small.
i tablespoonful best oil.
i small spoonful of salt, and the same of pepper, like-
wise of mustard (made).
J cup cider vinegar.
Saltspoonful of powdered sugar.
Drain the liquor from the oysters and cut them up.
Add the minced celery. Prepare the seasoning, putting in
the vinegar last, and pour the mixture over the celery and
oysters. Toss up well with a silver fork. Do this, just
before dinner, as the salad will be injured by lying long in
the dressing.
CALF'S LIVER A LA MODE.
1 calf s liver.
Ib. fat salt pork.
2 tablespoonfuls of butter, or dripping.
2 small onions.
i tablespoonful chopped parsley and marjoram.
SECOND WEEK -SATURDAY. 57
2 tablespoonfuls of vinegar.
i teaspoonful mixed cloves, mace, and allspice.
i tablespoonful Worcestershire sauce.
Pepper and salt to taste.
Wash the liver thoroughly, and soak half an hour in
salted water. Wipe, make incisions about an inch apart,
and lard with strips of pork, projecting slightly on each
side. Fry the onions and herbs in the dripping. Take
them out, put in the liver, and fry both sides to a light
brown. Turn all into a saucepan, with the vinegar and
water to cover the liver barely. Cover closely, and stew
gently an hour and a half. Lay the liver on a hot dish, strain
the gravy, return to the fire, thicken with a tablespoonful
of browned flour, put in the sauce and spice ; boil up and
pour some of it over the liver, the rest into a gravy-boat.
What is left from dinner will be nice for luncheon or tea,
cut horizontally in thin slices.
SALSIFY FRITTERS.
1 bunch salsify.
2 eggs.
cup milk.
Flour for thin batter.
Lard, or dripping.
Salt to taste.
Scrape and grate the roots, and stir into a batter made
of the beaten eggs, the milk, and flour. Grate the salsify
directly into this, that it may not blacken by exposure to
the air. Salt, and drop a spoonful into the boiling fat to
see if it is of the right consistency. As fast as you fry the
fritters, throw into a hot colander to drain. One great
spoonful of batter should make a fritter.
POTATOES A LA DUCHESSE.
Cut the remnants of yesterday's potatoes a I Italienne
into rounds with a cake-cutter, dipped in cold water. Set
like biscuits, but not so near as to touch one another, in
a greased pan, and bake quickly, brushing top and sides
with beaten egg when they begin to brown. Serve upon
a heated napkin folded flat, on a platter.
3*
5 JANUARY.
CORN-MEAL FRUIT PUDDING.
i heaping cup white Indian meal.
3 pints of milk.
i cup of flour.
4 beaten eggs.
1 cup of white sugar.
2 tablespoonfuls of melted butter.
J- Ib. of raisins, seeded and cut in two.
i teaspoonful of salt, and same of mixed mace and cin-
namon.
i teaspoonful of soda, and two teaspoonfuls of cream
of tartar, sifted twice with the flour.
Scald a pint of milk and wet up the meal with it, stirring
well. While it is cooling, add the flour, wet into batter
with a pint of cold milk. Heat the remaining pint, and
when scalding, add sugar and eggs. Beat this gradually,
hard and long, into the cooled paste. When well mixed,
put in butter, spice, and the fruit dredged with flour.
Beat fast and deep for two minutes. Bake in a buttered
dish, in a tolerably brisk oven. Cover with paper as it
brow as. It ought to be done in three-quarters of an hour.
Eat Uot, with butter and sugar.
l)u*j& ftjttk. Stmtrag.
Tomato Soup.
Roast Beef, with Yorkshire Pudding,
Macaroni al Napolitano.
Potatoes au naturel. French Beans, Saute.
Apple Sauce. Made Mustard.
Narcissus Blanc-mange.
Coffee.
TOMATO SOUP.
Stew one can of tomatoes half an hour ; strain and rub
through a colander iwto the soup left from yesterday.
THIRD WEEK SUNDAY. 59
Heat to a slow boil, and simmer together ten minutes
before serving.
ROAST BEEF, WITH YORKSHIRE PUDDING.
Have your meat ready for roasting on Saturday, always
Roast upon a grating or several clean sticks (not pine) laid
over the dripping-pan. Dash a cup of boiling water over the
beef when it goes into the oven ; baste often, and see that
the fat does not scorch. About three-quarters of an hour
before it is done, mix the pudding.
YORKSHIRE PUDDING.
1 pint of milk.
4 eggs, whites and yolks beaten separately.
2 cups of flour prepared flour is best,
i teaspoonful of salt.
Use less flour if the batter grows too. stiff. Mix
quickly ; pour off the fat from the top of the gravy in the
dripping-pan, leaving just enough to prevent the pudding
from sticking to the bottom. Pour in the batter and con-
tinue to roast the beef, letting the dripping fall upon the
pudding below. The oven should be brisk by this time.
Baste the meat with the gravy you have taken out to make
room for the batter.
In serving, cut the pudding into squares and lay about
the meat in the dish. It is very delicious.
MACARONI AL NAPOLITANO.
\ Ib. of macaroni. <
2 nice sweetbreads.
1 small onion, minced.
Parsley, pepper, and salt.
2 tablespoonfuls of butter.
Wash the sweetbreads ; lay in salted water fifteen min-
utes, and stew with the onion, in a pint of cold water, a
little salt, until done, as may be seen by cutting into the
thickest part. Wash the macaroni when you have broken
it into small bits, and cook gently until tender, but not to
breaking, in the hot broth from which you have taken the
sweetbreads and strained the onion. Stew in a farina
6O JANUARY.
kettle or tin saucepan set in hot water. Chop the sweet-
breads ; stir the butter into the macaroni, which should
have absorbed all the broth ; then the minced sweet-
breads. Season with parsley, pepper, and salt ; cover
closely and leave in the hot water, but not over the fire,
five minutes before turning into a deep dish.
POTATOES AU NATUREL
Are, with all their high-sounding name, only the homely
vegetables boiled in their skins. Put on in cold water,
bring to a slow boil, and increase the heat until a fork will
pierce the largest. Throw in salt ; turn off every drop of
the water ; set back on the range, without the cover, for
two minutes to dry, peel, and send to table in a napkin.
FRENCH BEANS, SAUTE.
Open a can of French or "string" beans; cut into
inch lengths and boil in the can liquor, adding a little cold
water, if needed, for twenty minutes. Drain, return to
the saucepan with two tablespoonfuls of butter and a little
salt and pepper. Toss constantly with a fork until they
are hissing hot, but not until they scorch. Serve in a hot
vegetable dish.
APPLE SAUCE.
Pare, core, and slice tart apples, and stew in water
enough to cover them until they break to pieces. Beat
to a pulp with a good lump of butter and plenty of sugar.
*Eat cold. Make enough for several meals, as it will keep
a week at this season.
MADE MUSTARD.
4 tablespoonfuls English mustard.
2 teaspoonfuls of salt.
The same quantity of salad oil and white sugar,
i teaspoonful of pepper.
Vinegar to make a smooth paste that from celery, or
onion pickle, if you have it.
Rub mustard, oil, sugar, pepper, and salt together \ wet,
THIRD WEEK SUNDAY. 6 1
by degrees, with vinegar, beating very hard at the last,
when the proper consistency has been gained.
This is far superior to mustard as usually mixed for the
table.
NARCISSUS BLANC-MANGE.
i quart of milk.
1 package of Cooper's gelatine, soaked in two cups of
cold water.
Yolks of 4 eggs, beaten light.
2 cups of white sugar.
Vanilla and rose-water for flavoring.
Less than 2 cups of rich cream.
Heat the milk to scalding ; stir in gelatine and sugar.
When these are dissolved, take out a cupful and pour, by
degrees, over the beaten yolks. Return to the saucepan
and stir together over the fire for two minutes after the
boiling point is reached. Take from the range, flavor
with rose-water, and pour into a mould with a cylinder in
the centre, previously wet with cold water. Next day,
turn cut upon a dish with a broad bottom, and fill the
hollow in the middle with the cream, whipped light with a
little powdered sugar and flavored with vanilla. Pile
more whipped cream about the base.
Send your coffee around after the blanc-mange has been
eaten. A spoonful of whipped cream, without the vanilla,
will give a touch of elegance to the beverage. Let this
happy thought come to you while you are preparing the
cream, and before the flavoring goes in.
62 JANUARY.
JHontraj).
Variety Soup.
Beef Pudding. Scored Potatoes.
Canned Peas. Mixed Pickles.
Apple Meringue.
Crackers and Cheese.
VARIETY SOUP.
Chop a quarter of a small cabbage, a turnip, and some
sweet herbs ; cover with cold water, and heat to boiling.
Throw off the first water, and add a quart more of cold.
Put in the roast-beef bones, after you have cut off the
meat, with a slice or two, or bone, of ham. Stew all two
hours at the back of the range. Half an hour before dinner,
warm up what was left from Sunday's soup. Strain the
hot liquor in which your cabbage, etc.. have boiled, into
this. Pick out bits of bones and meat from the colander,
mashing the vegetables as little as possible ; put these
into the soup, with any macaroni or beans you may have
left over ; season to your liking ; simmer for ten minutes ;
thicken with a tablespoonful of corn-starch, and pour out.
This will not be a "show-soup," but it will be savory
and nutritious.
BEEF PUDDING.
i pint of milk.
3 eggs.
A cupful of prepared flour.
A little salt.
i tablespoonful of melted butter.
Cut the meat from yesterday's roast into neat pieces ;
lay them in the bottom of a buttered pudding-dish, season
well, and pour a few spoonfuls of cold gravy over them,
letting it soak into the meat while you prepare a batter
according to the above directions, taking care not to get
it too stiff. Pour over the meat and bake in a quick oven,
Eat hot.
THIRD WEEK TUESDAY. 63
SCORED POTATOES.
Mash in the usual way, mixing rather soft ; heap and
/ound upon a greased pie-plate ; score deeply in triangles
with the back of a carving or butcher's knife ; brown in
the oven, and slip carefully to another dish.
CANNED PEAS.
Open a can of peas an hour before cooking them, that
there may be no musty, airless taste about them, and turn
into a bowl. When ready for them put on in a farina-
kettle or one saucepan within another of hot water.
If dry, add cold water to cover them, and stew about
twenty-five minutes. Drain, stir in a generous lump of
butter ; pepper and salt.
APPLE MERINGUE.
Butter a neat pudding-dish, and nearly fill it with apple
sauce. Cover and leave in the oven until it is smoking
hot. Draw to the oven door and spread with a meringue
made of the whites of three eggs, whipped stiff with a little
powdered sugar. (Your pudding will be much nicer, by
the way, if you have beaten the yolks into the stewed
apple before putting it into the dish.) Shut the oven
door long enough to brown the meringue very lightly.
Eat nearly or quite cold, with sugar and cream.
Send around crackers and cheese as an accompaniment.
l)tvb fttek.
Celery Soup.
Veal Cutlets with Ham. Cauliflower with Cream Saucd
Stewed Potatoes. , Mixed Pickles.
Jam Pudding.
Tea, and Albert Biscuits.
CELERY SOUP.
3 Ibs. of veal, and some bones of the same.
2 onions.
64 JANUARY.
2 bunches of celery, using the white parts only.
3 quarts of cold water.
1 pint of fresh milk.
2 dessertspoonfuls of corn-starch.
Pepper and salt.
2 tablespoonfuls of butter.
Some fried bread.
Cut the veal up small, crack the bones, and put on in
cold water. Boil slowly four hours, replenishing with
boiling water should the broth sink to less than two-
thirds of the original quantity. Strain, pressing all the
strength out of the meat. Cut the celery into bits, and
stew in the broth, with the minced onions, until so soft
that you can rub through a colander. Strain a second
time, and return the soup, with the pulped celery, to the
fire. Season, and thicken with the corn-starch wet up in
the pint of milk. Stir until it boils, and lastly, put in,
carefully, the butter, after which take from the range.
Have ready a double handful of fried bread in the tureen,
and pour the soup upon it.
VEAL CUTLETS AND HAM.
2 Ibs. of veal cutlets, neatly trimmed, and the same of
sliced ham.
Yolks of 2 eggs.
Bread- or cracker-crumbs.
Dripping for frying.
Divide each cutlet into pieces about two inches wide by
three inches long, and cut the ham into slices of corre-
sponding size. Dip in the egg, then roll in the bread-
crumbs, and fry the ham first, afterwards the veal, until
nicely browned on both sides. Sprinkle salt upon the
veal cutlets. Arrange upon the dish in alternate slices
of veal and ham, overlapping one another. Anoint the
ham with butter mixed with a little mustard ; the veal
with butter melted up with a spoonful of tart jelly.
CAULIFLOWER WITH CREAM SAUCE.
Boil your cauliflower, when you have washed and
trimmed it, and tied it up in coarse net or taiietan.
THIRD WEEK TUESDA Y. 6$
Cook in boiling water slightly salted, keeping the stalk
end uppermost. Prepare, in another saucepan, the dress-
ing, by adding to a cup of scalding milk a tablespoonful
of corn-starch wet up with cold water, two tablespoonfuls
of butter, pepper and salt at discretion. Drain, the cauli-
flower, remove the net, put into a deep dish, the flower
up, and drench with the boiling sauce.
STEWED POTATOES.
Cut into slices, cook until tender, but not to breaking,
in hot water. Turn half of this off and replace by as
much milk, in which some slices of onion have been
boiled and strained out. Add pepper and salt, a good
lump of butter rolled in flour, and some chopped parsley.
Simmer three minutes, and turn into a vegetable dish.
MIXED PICKLES,
Home-made or bought, should be passed with the cutlets.
JAM PUDDING.
3 cups of milk.
4 eggs.
f of a cup of sugar.
Bread and butter.
Sweet jam berry, peach, or quince.
Spread slices of stale bread with butter, then with jam.
Fit them closely into a buttered pudding-dish until it is
two-thirds full. Make a custard by adding the beaten
eggs and sugar to the scalding milk, but do not let them
boil. Lay a heavy saucer upon the bread and butter to
prevent floating, and moisten gradually with the hot cus-
tard. Let all soak for f.fteen minutes before the dish
goes into the oven. When it is hot throughout, take off
the saucer, that the pudding may brown equally. Eat
cold.
TEA, AND ALBERT BISCUITS
May follow the pudding.
66 JANUARY.
Sheep's-head Soup.
Roast Hare, with Currant Jelly. Macaroni, with Ham.
Stuffed Potatoes. Turnips.
Fig Pudding.
SHEEP'S-HEAD SOUP.
Get your butcher to clean a sheep's head with the skin
on, as he would a calfs head for soup. Let him also
split it in half that you may get at the brains.- Take
them out, with the tongue, and set aside. Break the bone
of the head, wash it well in several waters, and soak for half
an hour in salted water. Cover it with fresh water, and
heat gradually to a boil. Drain off the water, and thus
remove any peculiar odor from the wool or other causes,
and add four quarts of cold water, with two turnips, two
roots of salsify, two carrots, two stalks of celery, and a
bunch of sweet herbs, all chopped .fine. Boil slowly four
hours. Strain the soup into a bowl, pressing all the
nourishment out of the meat, and let it stand in a cool
place until the fat rises thickly to the surface to be taken
off. The vegetables should be soft enough to pass freely
through a fine colander, or coarse strainer, when rubbed.
While the soup cools, prepare the force-meat balls. The
tongue and brains should have been cooked and chopped
up, then rubbed to a paste together and mixed with an
CvUial quantity of bread-crumbs, salt, pepper, and parsley,
bound with a raw egg, and rolled into small balls, dipped
in flour. Set them, not so near as to touch one another,
in a tin plate or dripping-pan, and put in a quick oven
until a crust is formed upon the top, when they must be
allowed to cool. Return the skimmed broth to the fire ;
season ; boil up once ; take off the scum, and add a
cup of milk in which you have stirred a tablespoonful
of corn-starch. Simmer, stirring all the while, for two
minutes after it boils. Put the force-meat "balls into the
THIRD WEEK WEDNESDAY. 6?
tureen and pour the soup gently over them so as not to
break them.
This is a good and cheap soup, and deserves to be
better known.
ROAST HARE.
Have the hare skinned and well cleaned. Cooks are
often careless about the latter duty. Stuff, as you would
a fowl, with a force-meat of bread-crumbs, chopped fat
pork, a little sweet marjoram, onion, pepper, and salt,
just moistened withjiot water. Sew up the hare with fine
cotton ; tie the legs close to the body in a kneeling posi-
tion. The English cook it with the head on, but we take it
off as more seemly in our eyes. Lay in the dripping-pan,
back uppermost ; pour two cups of boiling water over it ;
cover with another pan and bake, closely covered, except
when you baste it with butter and water, for three-quar-
ters of an hour. Uncover, baste freely with the gravy
until nicely browned : dredge with flour and anoint with
butter until a fine froth appears on the surface. Take up
the hare, put on a hot dish, and keep covered while you
make' the gravy. Strain, and skim that left in the pan ;
season, thicken with browned flour, stir in a good spoon-
ful of currant-jelly, and some chopped parsley; boil up;
pour a few spoonfuls of it over the hare ; serve the rest
in a gravy-boat. Clip, instead of tearing hard at the cot-
ton threads. Send currant-jelly around with it.
MACARONI AND HAM.
Break the macaroni into inch lengths, and stew ten
minutes in boiling water. Meanwhile, cut two slices of
corned (not smoked) ham into dice, wash well and put on
to boil in a cup of cold water. Drain the macaroni, and
when the ham has cooked (or ten minutes after coming to
a boil, pour it, with the liquor, over the macaroni. Sea-
son with pepper, simmer in a closed farina-kettle for fif-
teen minutes ; add a little chopped parsley, covei, and
let it stand a minute more, and serve in a deep dish. The
fatter the ham the better for this dish. Always pass grated
cheese with stewed macaroni.
68 JANUARY.
STUFFEJO POTATOES.
Wash and wipe large, fair potatoes, and bake soft.
Cut a round piece from the top of each, and carefully pre-
serve it. Scrape out the inside with a spoon without
breaking the skin, and set aside the empty cases with the
covers. Mash the potato which you have taken out,
smoothly, working into it butter, a raw egg, a little cream,
pepper, and salt. When soft, heat in a saucepan set over
the fire in boiling water. Stir until smoking hot, fill the
skins with the mixture, put on the caps, set in the oven
for three minutes, and send to table wrapped in a heated
napkin.
TURNIPS.
Boil, sliced or quartered, until soft all through ; drain
well and mash in a colander with a wooden spoon or
beetle, very quickly, lest they should cool. Cold turnips
are detestable. Work in a little salt and a good lump of
butter ; serve in a hot dish, smoothly rounded on top,
with a pat of pepper here and there.
FIG PUDDING.
J- Ib. good dried figs, washed, wiped, and minced.
2 cups fine, dry bread-crumbs.
3 e gg s -
j- cup beef suet, powdered.
2 scant cups of milk.
J- cup of white sugar.
A little salt.
A pinch of soda, dissolved in hot water and stirred into
the milk.
Soak the crumbs in the milk. Add the eggs, beaten
light, with the sugar, salt, suet, and figs. Beat three min-
utes, put in a buttered mould with a tight top ; set in
boiling water with a weight on the cover, to prevent the
mould from upsetting, and boil three hours.
Eat hot, with hard sauce, or butter and powdered sugar,
mixed with nutmeg. It is very good.
THIRD WEEK THURSDAY. 69
Sljuir tthek.
Veal and Rice Broth.
Stewed Mutton a la Jardiniere. Potato Puff.
Pork and Beans. Grape Jelly.
Miijced Pudding.
Apples, Nuts, and Raisins.
VEAL AND RICE BROTH.
4 Ibs. knuckle, of veal, well broken up.
1 onion.
2 stalks of celery.
cup of rice, washed and picked over.
Chopped parsley, pepper, and salt.
i cup of milk.
4 qts. of cold water.
i tablespoonful corn-starch.
Put on the veal and bones, with the onion and celery
minced, in four quarts of cold water. Boil gently after
it begins to bubble, four hours, keeping the pot-lid on.
Soak the rice in lukewarm water, enough to cover it well
adding warmer as it swells for one hour. Cook in
the same water, never touching with a spoon, but shaking
up from the bottom, now and then. Strain and press
the soup into a bowl ; cool to throw up the fat for the
skimmer, and return to the pot. Salt and pepper ; boil
up and skim, and stir in the corn-starch wet up in the
milk. Simmer three minutes ; put in the rice with the
water in which it was boiled, and the parsley. Simmer
\ ery gently five minutes, and pour out.
MUTTON I LA JARDINIERE.
5 Ibs. of mutton, breast or neck, all in one piece.
2 onions, }
1 carrot, v peeled.
2 turnips, )
7O JANUARY.
1 pint canned tomatoes.
A few sprigs of cauliflower.
2 stalks of blanched celery.
Pepper and salt.
2 tablespoonfuls of butter.
i tablespoonful of corn-starch.
Dripping for frying.
Fry the mutton (whole) in a large frying-pan, until it is
lightly browned on both sides. . Put into a deep, broad
saucepan with all the vegetables (also whole) except the
tomatoes ; cover with cold water, and stew, closely cov-
ered, for an hour after they begin to boil. Take out the
vegetables, and set aside ; add boiling water to the meat,
if it is not covered, and simmer steadily, never fast, two
hours longer. The meat should be tender throughout,
even the fibres. Turn off all the gravy, except about
half a cupful, fit the pot-lid on very tightly, and leave the
meat where it will keep just below the cooking-point.
Strain the gravy you have poured off; leave it to cool
until the fat rises. Skim, and return to the pot with the
tomatoes. Season, and boil fast, skimming two or three
times, until it is reduced to one-half the original quantity,
or just enough to half cover the meat. Thicken with
corn-starch, and put in the meat, with its juices from the
bottom of the pot. Simmer, closely covered, half an
hour. Cut the now cooled vegetables into neat dice ;
put the butter into a saucepan, and when it is hot, the
vegetables. Shake all together until smoking hot, season,
add a little gravy from the meat, and leave them to keep
hot in it while you dish the mutton. Put it in the middle
of a flat dish, and put the vegetables around it in separate
mounds, with sprigs of parsley or celery between. Pour
gravy over the mutton.
Try this dish. It is not difficult of preparation, diffuse
as I have made the directions. It is, if well managed
and discreetly seasoned, a family dinner of itself, and a
very cheap one.
POTATO PUFF.
Mash the potatoes as usual ; beat in more milk than is
your custom, and a couple of eggs, whipping all to a cream,
THIRD WEEK THURSDAY. Jl
and seasoning well. Pour into a buttered pudding-dish,
and bake quickly to a good brown.
PORK AND BEANS.
Soak a quart of dried beans overnight in soft water.
Change this for more and warmer" in the morning, and,
two hours later, put them on to boil in cold. When they
are soft, drain well, put into a deep dish ; and sink in the
middle a pound of salt pork (the ."middling" is best),
leaving only the top visible. The pork should have been
previously parboiled. Bake to a fine brown. It is well to
score the pork in \ong furrows to mark the slices, before
baking.
MINCED PUDDING.
4 large juicy pippins, pared, cored, and chopped.
Ib. of raisins, seeded and chopped.
2 tablespoonfuls beef suet, freed from strings and rubbed
to powder.
12 almonds, blanched and minced.
J cup of sugar for pudding, and three tablespoonfuls for
custard.
1 pint of milk.
Stale bread.
Butter to spread it.
2 eggs.
Nutmeg.
Cut the crust from the bread and slice evenly. Butter
a shallow pudding-dish, and line it with the slices, fitted
neatly together, and well buttered. Spread thickly with a
mixture of the ingredients just enumerated, to wit : apples,
raisins, suet, and almonds, sweetened, with sugar, and
spiced with nutmeg. They should form a paste and ad-
here to the bread. Make a custard by scalding and
sweetening the milk, then pouring gradually over the
eggs Soak the bread, etc., with this by pouring it on, a
few spoonfuls at a time, until the dish is full. Bake in a
moderate oven, for a time covered, lest it should dry out
Eat cold, with powdered sugar sifted over the top.
APPLES, NUTS, AND RAISINS
Should be served on clean plates after the pudding.
72 JANUARY.
<SI)trir tlhek. Jrttrag.
Puree of Peas.
Fried Bass. Roast Chicken.
Mashed Potatoes. Stewed Celery.
Fried Salsify. Crab-apple Jelly,
Margherita Lemon Custard.
PURE" E OF PEAS.
1 pint of split peas, soaked overnight in soft water.
3 onions small.
3 stalks of celery.
2 carrots small.
i bunch of sweet herbs,
i pint of tomatoes.
Season to taste.
3 tablespoonfuls of butter rolled in flour.
3 quarts of water.
Put all on to cook together, except the tomatoes and
butter. The vegetables must be chopped fine. Stew
steadily and gently three hours. Rub to a puree through
a siere, and put in the tomatoes, freed of bits of skin and
cores> and cut into bits. Season, and return to the fire to
stew for twenty minutes longer, closely covered. Stir in
the butter divided into teaspoonfuls, each rolled in flour.
Boil up and serve. Dice of fried bread should be put into
the tureen.
FRIED BASS.
Clean, wipe dry, inside and out, dredge with flour, and
season with salt. Fry in hot butter, beef-dripping, or sweet
lard. Half butter half lard is a good mixture for frying
fish. The moment the fish are done to a good brown,
take them from the fat and drain in a hot colander. Gar-
nish with parsley.
THIRD WEEK FRIDAY. 73
MASHED POTATOES
Must accompany the fish.
ROAST CHICKEN.
Wash well in three waters, adding a little soda to the
second. Stuff with a mixture of bread-crumbs, butter^
pepper, and salt. Fill the crops and bodies of the fowls ;
sew them up with strong, not coarse thread, and tie up the
necks. Pour a cupful of boiling water over the pair, and
roast an hour or more, if they are large. Baste three
times with butter and water, four or five times with their
own gravy.
Stew the giblets, necks, and feet in water, enough to
cover them well. When you take up the fowls, add this
liquor to the gravy left in the dripping-pan, boil up once,
thicken with browned flour ; add the giblets chopped fine ;
boil again, and send up in a gravy-boat.
Should there be more gravy than you need, set it away
carefully. Each day brings forth a need for such.
CRAB-APPLE JELLY
Is a pleasing sauce for roast fowls.
STEWED CELERY.
Select the best blanched stalks, and lay aside in cold
water. Stew three or four stalks of the coarser parts,
minced, with a small onion, a few sprigs of parsley, also
chopped, and a bone of ham, or other meat. Stew for an
hour in enough water to cover them ; strain, pressing hard.
Cut the choicer celery into pieces two inches long ; pour
over them the " stock " from the strainer, season with pep-
per, and, if needed, salt. Stew until very tender. Stir in a
good tablespoonful of butter, and a little corn-starch, wet
up in cold water. Simmer gently three minutes, and dish.
FRIED SALSIFY.
Scrape and lay in cold water ten minutes. Boil tender,
drain, and when cold, mash with a wooden spoon, picking '
out the fibrous parts. Wet to a paste with milk, work-ia
a little butter, and an egg and a half for each cupful of
74 JANUARY.
salsify. Beat the eggs very light. Season to taste, make
into round, flat cakes, dredge with flour, and fry to a light
brown. Drain off the fat, and serve hot.
MARGHERITA LEMON CUSTARD.
5 eggs.
i quart of milk.
Half the grated peel of a lemon.
5 tablespoonfuls of white sugar.
Beat the whites of two eggs and the yolks of five very
light ; add the sugar and 1 pour over these the milk, scald-
ing hot. Lastly, put in the grated peel, pour into a but-
tered pudding-dish, and set in a pan of hot water. Put
both into the oven, and bake the custard until it is well
" set." Then spread with a meringue made of the re-
served whites beaten stiff with a little powdered sugar.
Shut the oven door, and cook the meringue until slightly
tinged with yellow-brown. Eat cold.
(Jtjirir
English Soup.
Mutton Chops, Broiled. Browned Potato.
Stewed Tomatoes. Sweet Pickle*.
Orange Fritters with Beehive Sauce.
Coffee.
ENGLISH SOUP.
6 Ibs. brisket of beef, cut into thin strips,
2 onions, sliced and fried in dripping.
The bones of yesterday's chickens.
2 carrots.
3 turnips.
4 stalks of celery.
i bunch of sweet herbs.
THIRD WEEK SATURDAY. ?$
% lb. of vermicelli.
Pepper and salt at discretion.
6 quarts of cold water.
Put the beef, cut into strips, the " carcasses " of the
chickens broken to pieces, and three quarts of cold water,
ir.to a large soup-pot, and heat gradually. When it boils,
skim well, and add the fried onion and other vegetables,
cut fine, and three quarts more of cold water. Stew, with
the pot-lid on, five hours, after it again boils, giving it no
attention save to see that it never J^oils fast, and that the
liquid has not diminished to less than three-quarters of the
original quantity. Strain at the end of this time, first tak-
ing out the meat that has not boiled to shreds, and the
bones. Rub the vegetables through the colander ; after-
wards strain the soup again through your wire strainer or
sieve, into the kettle when you have washed it put. Sea-
son, and simmer ten minutes after the boil recommences,
skimming often. Break the vermicelli into short lengths,
put into the soup when you have taken out two quarts
for Sunday's " stock." Cook gently twelve minutes after
the vermicelli goes in.
At first glance, the quantity of meat prescribed for this
soup may seem extravagant ; but, apart from the fact that
the coarser and cheaper quality is used, you must note
that you have now the foundation of three days' soups,
and that you have saved time, no less than moneyy fey
making this as I have directed. It is by the -long, intell
gent look ahead that the mistress proves her right to
title.
MUTTON CHOPS BROILED.
Next to beef, good mutton, properly cooked, desei
the most prominent place among the meats upon y
weekly bill of fare. It is digestible, nutritioiis, and, a
rule, popular. I therefore offer no apology for the re:
lar and frequent appearance of these two standard artic
of diet upon these pages. They may well be named the
two staves of healthful existence for civilized humanity^
at least.
Trim your mutton chops, if your butcher has negle<
to do it, leaving a naked end of bone as a " handle " upon
76 JANUARY.
each. Lay them for fifteen minutes in a little melted
butter, turning them several times. Then hold each up
for a moment, to let all the butter drip off that will, and
broil over a clear fire, watching constantly and turning
them often when the falling fat threatens a blaze from be-
low. If your gridiron is beneath the grate, they can be
cooked far more satisfactorily, and with one^tenth of the
trouble. Pepper and salt when they are laid upon a hot
dish, and put a bit of butter upon each.
SWEET PICKLES
" Go " well with broiled chops. For receipts for these
and other pickles, with preserves and fruit jellies, the
reader is respectfully referred to " COMMON SENSE IN
THE HOUSEHOLD, No. i, GENERAL RECEIPTS."
BROWNED POTATO.
Mash your potatoes with milk, butter, and salt ; hea,p
as irregularly as possible in a vegetable dish, and hold a
red-hot shovel close to them. They will brown more
quickly if you glaze them with butter so soon as a crust
is formed 'by the hot shovel, then heat it again and repeat
the browning.
STEWED TOMATOES.
fo one can of tomatoes allow a saltspoonful of salt,
as much pepper, a teaspoonful of sugar, and a great
lespoonful of butter. Drain off half the liquor, season
and stew fast for twenty minutes, in a vessel set
iin another filled with water on the hard boil. This
jipt was given to me by a notable housewife. It ii
th trying for her sake and variety's.
ORANGE FRITTERS.
3 cups of milk.
2 cups of prepared flour.
4 eggs.
A little salt.
Lard for frying.
6 or 8 sweet oranges.
A little powdered sugar.
THIRD W^EK SATURDAY. 77
Take the peel and thick white skin from the oranges.
Slice, and take out the seeds. Make a batter of the in-
gredients given above, taking care not to get it too thin.
Dip each slice in this dexterously and fry in boiling lard.
Drain in a hot colander, and eat with the sauce given
below.
BEEHIVE SAUCE.
cup of butter.
2 cups of sugar.
Juice and peel of a lemon.
teaspoonful of nutmeg.
\ cup of currant jelly, or cranberry syrup.
Make hard sauce in the usual way by creaming the but-
ter and sugar. Before beating in the lemon-juice and
nutmeg, set aside three tablespoon fuls to be colored.
Having added lemon and spice to the larger quantity,
color the less by whipping in currant jelly or cranberry
syrup, until it is of a rich pink. Shape the white sauce
into a conical mound. Roll & sheet of note paper into
a long, narrow funnel, tie a string about it to keep it in
shape, and fill with colored sauce. Squeeze it gently
through the aperture at the small end, beginning at the
base, and winding round the cone to the top, guiding it
so that the white will show prettily between the pink
ridges.
The effect is pleasing and costs little trouble to pro-
duce.
COFFEE
Is believed by some to aid digestion, and, since fritters
are not generally classed among very wholesome dainties,
it may be as well to give John and John's wife not the
children a cup of the fragrant elixir as a possible pre-
ventive against an attack of dyspepsia. It always lendi
grace even to a homely dinner.
JANUARY.
German Sago Soup.
Boiled Turkey with Oyster Sauce. Savory Rice Pudding*
Potatoes au Maitre d'hotel. Celery.
Grape Jelly.
Mince Pie.
Bananas and Oranges.
GERMAN SAGO SOUP.
Soak half a cup of German sago in enough water to
cover it entirely for two hours. Heat yesterday's soup
to boiling, with a little of the reserved " stock," should the
supply be too small ; stir in the sago with a little salt,
until dissolved, and serve.
BOILED TURKEY AND OYSTER SAUCE.
15 oysters.
A little milk, bread-crumbs, butter and seasoning.
Wheat flour.
Chop about fifteen oysters and work up with them
bread-crumbs, a spoonful of butter, with pepper and salt.
Stuff the turkey as for roasting ; sew it up, neatly, in a thin
cloth fitted to every part, having dredged the cloth well
inside with flour. Boil slowly, especially at first, allowing
fifteen minutes to a pound. The water should be luke-
warm when the turkey goes in. Salt and save the liquor
in which the fowl was boiled.
OYSTER SAUCE.
12 oysters, cut into thirds.
1 cupful of milk.
2 tablespoonfuls of butter.
2 teaspoonfuls rice, or wheat flour.
Flavoring to taste.
Chopped parsley.
FOURTH WEEK SUNDAY. 79
Drain the liquor from the oysters before you cut them
up. Boil the liquor two minutes, and add the milk.
When this is scalding hot strain and return to the sauce-
pan. Wet the flour with cold water and stir into the
sauce. As it thickens, put in the butter, then pepper and
salt, with a very little parsley. The juice of a half a
lemon is a pleasant flavoring. Stir it in after taking the
sauce from the fire. Before this, and so soon as the flour
is well incorporated with the other ingredients, add the
oysters, each cut into three pieces. Simmer f ve minutes
and pour into a gravy-tureen. Some also pour a little
over the turkey on the dish. Garnish with slices of boiled
egg and celery tops.
SAVORY RICE PUDDING.
i teacupful of rice.
Giblets of the turkey.
A slice of fat salt pork, chopped very fine.
Half a small onion, also minced.
i small cup of milk.
i tablespoonful of butter.
Pepper and salt.
Wash the rice thoroughly ; clean the giblets ; soak
them an hour in salted water, cut each into several
pieces, and put on to stew with the pork and rice in nearly
a quart of cold water. Cook slowly until the giblets are
tender and the rice soft. The grains should be kept as
whole as possible, so do not use a spoon in stirring, but
shake up the saucepan, which should be set in another
of boiling water. The rice should, by this time, be nearly
dry. Take out the giblets and chop fine. Pour on the
rice the milk, previously heated with the minced onions >
and then strained. When this is again scalding, stir in
the giblets, then the butter and seasoning. Cover and
simmer for ten minutes. Wet a round or oval pan with
cold water ; press the rice firmly into it, so that it may
take the shape, and turn out carefully upon a flat dish.
Set in the oven for two minutes before sending to table,
It should be stiff enough to take the mould, yet not dry.
8O JANUARY.
POTATOES AU MAiTRE o'H6TEL.
Slice cold boiled potatoes a quarter of an inch thick,
and put into a saucepan containing enough milk, already
heated, to cover them barely. When all are smoking
hot, add a tablespoonful or more of butter, pepper, salt,
and minced parsley. Add a teaspoonful of flour wet in
cold water; heat quickly to a boil ; put in the juice of ha?f
a lemon ; pour into a deep dish without further cooking. .
CELERY AND GRAPE JELLY
Should flank the castor, or epergne, or whatever may
be your centre-piece.
MINCE PIE.
A receipt for mince-meat will be found in the proper
order in the menu for next December. I take it for
granted that, like the wise woman you are, you have laid
up in the store-room enough from your Christmas supply
to last for some weeks to come. If not, let me advise
you to get a box of " ATMORE'S CELEBRATED MINCE-
MEAT," and fill your pastry-crusts, instead of repeating so
soon the tedious operation so lately performed. It comes
in neat, wooden cans, and is really good. If you like, you
can add more sugar and brandy. N. B. My John has a
sweet tooth. Has yours ?
Make the paste by rubbing into a quart of your best
flour one-third of a pound of sweet lard. Chop it in with
a broad knife, if you have plenty of time. Wet up with
ice- water, roll out very thin, and cover with " dabs " of
butter, also of the best. Fold into a tight roll, flatten with
a few strokes of the rolling-pin, and roll out into a sheet
as thin as the first ; baste again with the butter ; roll up
and out into a third sheet hardly thicker than drawing-
paper ; a third time dot with butter, and fold up closely.
Having used as much butter for this purpose as you have
lard, set aside your last roll for an hour in a very cold
place. Then roll out, line your pie-plates with the paste,
fill with mince-meat ; put strips, cut with a jagging-iron,
across them in squares or triangles, and bake in a steady,
never a dull, heat.
FOURTH WEEK MONDAY. 8 1
These pies, like all others, must be made on Saturday,
and warmed up for Sabbath unless you prefer to line
your plates on Saturday, and set them aside until next
day, then fill the raw, crisp paste with the mince-meat,
and bake. The paste will be the better, instead of worse,
for standing overnight, and the trouble of baking scarcely
exceed that of warming over.
BANANAS AND ORANGES
May solace the disappointment of the dyspeptic or very
juvenile members of the family party, who " dare not touch
mince pie."
Jburtl) tlUek. illonbag.
Combination Soup.
Mince of Fowl. Turkey Salad.
Sweet Potatoes, Baked. Brussels Sprouts.
Sweet Macaroni, with Brandied Fruit.
Chocolate.
COMBINATION SOUP.
Put the remains of yesterday's soup and of the stock
reserved on Saturday together, and heat almost to boiling.
Split and toast crisp half a dozen Boston crackers ; butter
while hot, set in the oven until the butter has soaked in,
when put on more. Lay in the bottom of your soup-
tureen, wet with a little boiling milk, and when they have
soaked this up, pour on the soup.
MINCE OF FOWL.
Set what was left of yesterday's oyster-sauce over the
fire to heat, thinning, if necessary, with a little milk. Or,
if you have no sauce, substitute a cupful of drawn butter,
made from the liquor in which the turkey was boiled OB
4*
82 JANUARY.
Sunday, reserving the rest for another day's soup. Cut
the meat closely fiom the bones of the turkey (saving
these, also). Set aside the white flesh for a nice little dish
of salad. Cut the rest, freed from skin and gristle, into
pieces of nearly uniform length, not more than an inch
long. When your sauce boils, put in the meat, simmer
until smoking hot, then take off the saucepan, and pour
gradually over two beaten eggs. Cover the bottom of a
pudding-dish with bread-crumbs, when you have greased it
well ; season the mince to taste ; fill up the dish with it ; put
another layer of bread-crumbs, on top, and stick bits of
butter over these. Bake covered, until bubbling hot, then
brown lightly. This will be found very delightful.
TURKEY SALAD.
The white meat of the turkey cut up in small pieces.
An equal quantity of blanched celery, also cut into lengths.
Salt slightly, and when dinner is nearly ready pour over
them a dressing made of the yolks of three hard-boiled
eggs rubbed to a powder with a teaspoonful of sugar,
naif as much salt, pepper and made mustard, when
worked into a paste with two tablespoonfuls of oil, and
six of vinegar. Toss up the salad well with a silver fork,
and garnish with white of egg cut into rings.
SWEET POTATOES BAKED.
Select those which are nearly of a size, and not too
large, or so small as to shrivel into dry husks. Wash,
wipe, and bake in a moderate oven until, by pinching,
you find that they are soft at heart.
BRUSSELS SPROUTS.
Wash carefully, cut off the lower part of the stems, and
lay in cold water, slightly salted, for half an hour. Cook
quickly, in boiling water, with a very little salt, for fifteen
minutes, or until tender. Drain thoroughly, heap neatly
upon a dish, and put a few spoonfuls of melted butter,
peppered to taste, upon them. Eat hot.
FOURTH WEEK TUESDAY. 83
SWEET MACARONI.
Ib. of macaroni.
1 pint of milk.
2 tablespoonfuls of butter.
4 tablespoonfuls of cream.
4 tablespoonfuls of sugar.
Nutmeg and vanilla.
A little salt.
Break the macaroni into short pieces, put into a farina-
kettle, cover with the milk, put on the lid of the kettle,
and cook with boiling water in the outer vessel, until the
milk is soaked up and the macaroni looks clear, but has
not begun to break. Add the butter, sugar, and flavor-
ing, and, if you have it, a few spoonfuls of cream. If you
have not, thicken a little milk slightly with corn-starch,
and use instead. Cover, and set in the boiling water for
ten minutes longer. Serve in a deep dish, and send around
canned or brandied peaches with it.
CHOCOLATE.
To one pint of boiling water allow six tablespoonfuls
of grated chocolate wet up to a paste in cold water.
Boil twenty minutes, put in one pint of milk and boil ten
minutes more. Stir often. It saves time, if you know
the tastes of those who are to drink it, if you sweeten it
in the saucepan.
Jbuvtl) tDeek.
Mother's Soup.
Beefsteak and Onions. Sweet and Irish Potatoes, Chopped
Mixed Pickles. Corn and Tomatoes, Stewed.
Creme du The, Cafe et Chocolat.
MOTHER'S SOUP.
Bones of yesterday's turkey, with the stuffing.
A slice of lean ham.
84 JANUARY.
The bone from your steak, and half a can of sweet corn*
i onion, small.
i stalk of celery.
Bunch of sweet herbs.
Pepper and salt.
3 quarts of water.
Put on bones, ham (chopped), and the vegetables, cut
up with the sweet herbs, but not the corn, in a soup-kettle ;
cover well with the liquor in which the turkey was cooked,
and boil slowly, untouched, two- hours. Take out the
bones, and strain the soup, nibbing the vegetables through
the strainer, into a bowl. Return this to the fire and
with it the corn and turkey dressing. Bring to a gentle
boil and keep it steady, for fully half an hour. Season,
and simmer a quarter of an hour longer. The corn and
dressing will thicken it sufficiently.
BEEFSTEAK WITH ONIONS.
While your steak is broiling, watched by some one else,
fry three or four sliced onions in a pan with some beef
dripping or butter. Stir and shake them until they begin
to brown. Dish your steak, salt and pepper, and lay the
onions on top. Cover, and let all stand where they will
keep hot, for five minutes. Do not help onions to any
one unless you are sure that he likes them.
There is no dish sp good for keeping a steak hot, yet
juicy, as a hot-water chafing-dish. No household can
afford to be without one, if no more.
MIXED PICKLES
Give the needed piquancy to steak. Home-made onei
are best.
SWEET AND IRISH POTATOES CHOPPED.
Chop cold boiled Irish potatoes and mix with them the
cold sweet ones left from Monday in equal parts, if
convenient or, if you have but two or three, make them
do. There is philosophy, and religion, too, sometimes,
in "making things do." Heating a little butter in a
saucepan, stir in the potatoes when it begins to u fizzle."
FOURTH WEEK TUESDAY. 85
Shake and toss them up with a wooden fork until they
are very hot ; season with pepper and salt, and dish.
CORN AND TOMATOES STEWED.
To a can of tomatoes add the half can of corn left from
your soup. Stew together half an hour, with a little
minced onion ; then pepper and salt to taste, and stir in
a great spoonful of butter with a very little sugar. Simmei
ten minutes before turning out.
CREME DU TH, CAF ET CHOCOLAT.
quart of milk.
package of Cooper's gelatine.
cup of sugar.
tablespoonfuls grated chocolate.
cup strong tea.
cup of strong coffee.
Soak the gelatine for an hour in a cup of cold water.
Heat the milk to boiling and add the gelatine. So soon
as this is dissolved, put in the sugar, stir until melted,
and take the saucepan from the fire. Strain through thin
muslin and divide into three parts. Into the largest stir
the chocolate, rubbed smooth in cold water ; into another
the tea, and into a third equal to the second, the coffee.
Return that containing the chocolate to the farina-kettle,
and heat scalding hot, stirring all the while. Rinse out
the kettle well with boiling water, and put in, successively,
those portions flavored with the tea and the coffee, scald-
ing the vessel between each. Wet several small cups or
glasses with cold water. Pour the chocolate into some,
the tea into others, and the coffee blanc-mange into the
rest. When cold, turn out upon a flat dish, and eat with
sugar and sweet cream. It will "form" in about six
hours. This is a dessert by no means tedious or difficult
of preparation, and is worth trying, being both dainty and
wholesome,
86 JANUARY.
Lexington Soup.
Boiled Chickens and Macaroni. Whipped Potatoes
Chow-chow. Parsnip Cakes.
Jam Roley-Poley with Wine Sauce.
Apples and Nuts.
LEXINGTON SOUP.
2 Ibs. of veal.
i Ib. of mutton, with some bones.
i onion.
i carrot.
J cup of rice.
i cup of split peas.
4 quarts of water.
Sweet herbs, pepper and salt.
Mince the meat and vegetables and crack the bones.
The peas should have been soaked overnight in soft
water, the rice washed and picked over. Put all together
in your soup-kettle, pour in the water and stew gently,
covered, five hours. Should the water waste too much,
put in more from the tea-kettle. At the end of this time,
strain, rubbing the vegetables through a colander. Return
to the fire, season, and boil slowly ten minutes, skimming
caiefully. Put sliced lemon, from which the yellow rind
has b,een pared, into the tureen, and pour the soup upon
it. Serve a slice in each plateful.
BOILED CHICKENS AND MACARONI.
Clean, wash, and stuff your chickens as for roasting ;
sew each up in a piece of new tarlatan, fitted snugly to
the shape. Boil, putting them down in pretty hot, but
not scalding water, allowing twelve minutes to the num-
ber of pounds in one of the pair, and that the larger.
About half ar hour before they are to be served take out
FOURTH WEEK WEDNESDAY. ' 87
a large cupful of the liquor from the pot and put into a
saucepan. Season it, and boil for five minutes with a
small chopped onion. Strain, and when again hot, drop
in a double handful of macaroni, broken into short lengths.
Cook until tender, by which time the liquor should be ab-
sorbed by the macaroni. The saucepan should be set in
another, holding boiling water, that there may be no
danger of scorching while stewing. Make a flattened
mound of the macaroni upon a hot dish ; lay the chickens
upon it, and anoint them well with melted butter, made
more salt than usual. Serve them out together, and have
grated cheese for such as wish it.
CHOW-CHOW,
Or " picklette," in American store-rooms is a keen appe-
tizer and especially harmonious with boiled fowls. For
receipt for making in winter or summer, see " General
Receipts, No. i, Common Sense Series," page 491.
PARSNIP CAKES.
Scrape, wash, boil, and mash the parsnips. When cold,
season with salt and pepper, and, flouring your hands,
make them into small, flat cakes. Roll in flour and fry
in boiling dripping. Drain dry and send up on a hot
dish.
WHIPPED POTATOES.
Instead of mashing the potatoes in the ordinary way,
whip with a fork until light and dry. Then whip in a
little melted butter and some milk with salt to taste, beat-
ing up fast until you have a creamy compound, almost
like a meringue. Pile as lightly and irregularly as you
can upon a hot dish.
JAM ROLEY-POLEY.
i quart of prepared flour.
1 tablespoonful of butter and ihe same of lard.
2 cups of milk, or enough to make soft dough,
i large cup of fruit or berry jam.
Rub lard and butter into the flour, with a little salt, and
28 JANUARY.
wet with cold milk into a soft paste. Roll out into a
pretty thick crust say about a quarter of an inch and
trim into an oblong sheet. Spread this generously with
jam, leaving a margin at each end. Roll up closely, the
fruit inside. Pinch the open ends together, and baste
neatly in a floured bag fitted to the roll, but not so tightly
as to interfere with the swelling of the pudding. Boil an
hour and a half in hot water that, from first to last, is not
once off the boil. Dip the cloth into cold water before
attempting to turn the roley-poley out but for one hasty
second only.
WINE SAUCE.
3 tablespoonfuls of butter.
2. cupfuls of powdered sugar.
ij- cup of wine.
Grated peel of half a lemon.
\ cupful of boiling water.
i teaspoonful of corn-starch.
Nutmeg.
Cream the butter and sugar, adding the boiling water,
a little at a tinie, until you have used the half cupful.
Put on in a saucepan, and stir in the corn-starch wet up
with cold milk. When it has thickened, put in the lemon-
peel and nutmeg. Simmer one minute, add the wine,
put on the lid of the saucepan and set in hot water to
keep warm until wanted.
APPLES AND NUTS,
Being cheap and abundant at this season, should form the
sequel of many dinners.
FOURTH WEEK THURSDAY. 89
Jbttrtl) tDttk. Ijur0irag.
White Soup.
Langue de Bceuf, or Beef's Tongue.
Fried Brains and Green Peas.
Sauce Piquante. Hominy Croquettes.
Cold Slaw.
Brown Betty.
WHITE SOUP.
Skeletons of yesterday's chickens.
3 or 4 Ibs. of veal bones, cracked to pieces.
i Ib. of lean veal, cut small.
i pint of milk.
1 egg.
i small cup of boiled farina.
Salt, pepper, minced onion and parsley for seasoning.
i quart of water, and liquor in which chickens were
boiled.
Cover the broken chicken and veal bones, the minced
veal, parsley, and onion with the cold water and chicken
liquor and simmer three hours, until the three quarts are
reduced to two. Strain the liquor ; put back into the
pot ; salt and pepper ; boil gently and skim for ten min-
utes before adding the milk and boiled farina. Simmer
another ten minutes ; take out a cupful and pour over
the beaten egg. Mix well, and put with the soup ; let all
stand covered, off the fire, two minutes, and serve.
LANGUE DE BCEUF, OR BEEF'S TONGUE.
Get your butcher to save you a fresh, large beefs
tongue, the finest he can get. Soak, in cold water, a little
salt, six hours overnight, if you choose changing the
water before you go to bed. Wipe it, trim and scrape it,
and plunging into boiling water, keep it at a slow boil foi
an hour and a half. Take il up, pepper and salt ; brush
9 JANUARY.
over with beaten egg and coat thickly with bread-crumbs j
lay in your dripping-pan and bake, basting often with but-
ter melted in a little water. Half an hour in a good oven
should suffice. Put on a hot dish and cover while you
prepare the sauce.
SAUCE PIQUANTE.
1 cupful of the liquor in which the tongue was boiled.
2 tablespoonfuls of butter.
i teaspoonful of made mustard.
A little salt and pepper.
i heaping tablespoonful of browned flour.
i teaspoonful mixed parsley and sweet marjoram.
i tablespoonful of onion vinegar.
Brown the butter by shaking it over a clear fire in a
saucepan. Heat the cupful of liquor to a boil, skim and
season it with salt and pepper. Skim again before stir-
ring in the flour wet up with cold water. As it thickens,
put in the butter, herbs, mustard, and vinegar. Boil up,
pour half over the tongue, the rest into a sauce-boat.
FRIED BRAINS AND GREEN PEAS.
Open a can of green peas an hour before cooking them,
and turn into a bowl. If there is not liquor in the can to
cover them, add a little water, slightly salted, and cook
over twenty minutes after they boil. Drain, pepper and
salt ; stir in a lump of butter nearly as large as an egg,
and put into a vegetable dish, the fried brains arranged
along the base of the mound.
Wash a calf's brains in several waters ; scald in boil-
ing, then lay in ice-cold water, for half an hour. Wipe,
and beat them into a paste ; season, work in a little
butter, a beaten egg, and enough flour to hold the paste
together. Fry upon a griddle in small cakes. Drain off
every drop of fat. Eat hot.
A nice and savory garnish.
HOMINY CROQUETTES.
2 cups fine hominy, boiled and cold.
2 beaten eggs.
FOURTH WEEK THURSDAY. 91
i tablespoonful of melted butter.
Salt to taste.
i teaspoonful of sugar.
Work the butter into the hominy until the latter is
smooth ; then the eggs, salt and sugar. Beat hard with a
wooden spoon to get out lumps and mix well. Make
into oval balls with floured hands. Roll each in flour,
and fry ..in sweet dripping or lard, putting in a few at a
time and turning over with care as they brown. Drain
in a hot colander.
COLD SLAW.
Chop or shred a small white cabbage. Prepare a dress-
ing in the proportion of one tablespoonful of oil to four
of vinegar, a teaspoonful of made mustard, the same
quantity of salt and sugar, and half as much pepper.
Pour over the salad, adding, if you choose, three table-
spoonfuls of minced celery ; toss up well and put into a
glass bowl.
BROWN BETTY.
2 cups chopped apples, tart ones.
% cup of sugar.
1 cup of bread-crumbs.
2 tablespoonfuls of butter.
i teaspoonful of nutmeg.
Put a layer of chopped apple in the bottom of a
buttered pudding-dish. Sprinkle well with sugar, stick
bits of butter here and there and add a pinch or two of
nutmeg^ Cover with bread-crumbs, then more apple.
In this order of alternation fill the dish, spreading the
surface with bread-crumbs. Cover, steam nearly an hour
in a moderate oven ; then brown quickly.
For sauce, mix a teaspoonful of cinnamon with a cup
of powdered sugar. Butter the hot "Betty" as you fill
each saucer, and strew with this mixture. Or it is excel-
lent, eaten warm, not hot, with cream and sugar.
92 JANUARY.
Jbttrtl) ttJttk.
Potato Soup.
Fried Oysters. Roast Mutton.
Spinach a la Creme. Potatoes Stewed Whole.
French Tapioca Custard.
POTATO SOUP.
i dozen mealy potatoes.
1 can of tomatoes.
2 onions.
3 stalks of celery.
4 tablespoonfuls of butter, cut into bits and rolled in
flour.
i bunch of sweet herbs.
i lump of white sugar.
Salt and pepper to taste.
3 quarts of water.
Fried bread.
Parboil the potatoes; then slice and put them into the
soup-pot with the tomatoes, the onions, minced, and the
celery and herbs chopped small. Pour on three quarts
of water, and stew for one hour, or until the vegetables
can be rubbed easily through the colander. Strain, re-
turn to the pot, drop in the sugar, pepper and salt judi-
ciously, boil up and skim. Stir in the butter, and simmer,
covered, for ten minutes. Have dice of fried bread in the
tureen, upon which pour the soup.
FRIED OYSTERS.
Select for this the finest oysters. Drain, and wipe
them by spreading them upon a cloth, laying another
over them, and pressing lightly. Roll each in beaten
egg, then in cracker-crumbs with which have been mixed
a little salt and less pepper, and fry in a mixture of equal
parts of lard and butter.
FOURTH WEEK FRIDAY. 93
Drain each in a wire spoon, and eat them hot, with
bread and butter.
ROAST MUTTON.
Wash the meat well and wipe with a clean cloth. Put
into the dripping-pan, pour a cup of boiling water over it,
and roast, basting often, for a while, with salt and water,
afterwards with its own gravy. Allow twelve minutes to
each pound of meat, and keep the" fire at a steady, moder-
ate heat. Should it brown too fast, cover with a sheet
of paper. Take up the meat, put it on a hot dish ;
thicken the gravy with browned flour, having first taken
off all the fat you can season with pepper and salt, boil
up, skim and serve. Pass currant jelly with it.
SPINACH A LA CREME.
Pick over and wash the spinach, and cut the leaves
from the stalks. Boil in hot water, a little salted, about
twenty minutes. Drain, put into a wooden tray, or upon
a board ; chop very fine, and rub through a colander.
Put into a saucepan ; stir until it begins to smoke through-
out. Add then two tablespoonfuls of butter for a good-
sized dish, a teaspoonful of white sugar, three tablespoon-
fuls of milk, salt and pepper to liking. Beat, as it heats,
with a silver fork or wire spoon. Some put in a little
nutmeg, and most people like it. Cook thus until it
begins to bubble up as you beat it. Pour into a deep
dish, surround with sliced egg, and serve.
POTATOES STEWED WHOLE.
Pare the potatoes and boil in water which was cold
when they went in. When they are done, as is proved
by piercing the largest with a fork, turn off the water, and
cover them barely with milk already heated. Stew in
this five minutes ; take the potatoes out, and put into a
covered deep dish. Add to the milk in the saucepan a
good lump of butter, rolled in flour, some chopped
parsley, pepper and salt. Boil up once. Crack each
potato as it lies in the dish, by pressing with the back of
a spoon ; pour the hot milk over them ; let them stand
three minutes in it, and send to table.
94 JANUARY.
FRENCH TAPIOCA CLSTARD.
5 dessertspoonfuls of tapioca.
i quart of milk.
i pint of cold water.
3 eggs.
i teaspoonful of vanilla.
i heaping cup of sugar.
A pinch of salt.
Soak the tapioca in the water five hours. Heat the
milk to scalding ; add the tapioca, the water in which it
was soaked, and the salt. Stir to boiling, and pour gradu-
ally upon the yolks and sugar, which should have been
beaten together. Boil again, stirring constantly, about
five minutes, or until it begins to thicken well. Turn
into a bowl and stir gently into the custard the frothed
whites and the flavoring. Eat cold.
Jburtl) Deek. Saturirag.
Old Hare Soup.
Hot Pot. Turnips with White Sauce.
Boiled Rice, au Geneve. Cucumber Pickle.
Cabinet Pudding.
Cabinet Pudding Sauce.
OLD HARE SOUP.
i hare, or rabbit, full grown.
The bones from yesterday's mutton broken up well.
A slice of corned ham, or some bones of salt pork.
i onion.
Chopped parsley.
Pepper and salt.
i tablespoonful of mushroom or waln'jt catsup.
3 quarts of water.
FOURTH WEEK SATURDAY. Q$
Clean the hare carefully and cut to pieces, cracking all
the bones. Put into the soup-kettle with the mutton
bones, the bacon, onion, and parsley. Pour on three
quarts of cold water; put on the lid tightly, and stew
four hours very slowly. By this time the meat should be
in shreds. Strain it, return to the fire, season it, stew and
skim five minutes. Slice three boiled eggs and put into
the tureen and pour the soup over them.
HOT POT.
Put into a deep bake-dish a layer of cold mutton left from
your roast, freed from fat and skin and cut into strips two
inches long by one wide. Overlay these with slices of
parboiled potatoes, a little minced onion, an oyster or
two chopped, some tiny bits of butter, .with salt and
pepper. Repeat this process until your meat is used up.
The top layer should be potatoes. Add a cupful of
gravy from Friday's dinner (or elsewhere), cover very
closely and bake one hour before lifting the lid. Peep in
to see if the contents are done they will be if your fire
is tolerably strong. Turn out into a deep dish.
CUCUMBER PICKLES
Are a better condiment for this dish than any others.
TURNIPS WITH WHITE SAUCE.
Peel and quarter your turnips. Leave in cold water
half an hour. Put on in hot water, and boil until tender.
Drain and cover with a sauce prepared by heating a cup
of milk, thickening it with a heaping teaspoonful of corn-
starch, and stirring in a great spoonful of butter with pep-
per and salt to season it well. Put this, when you have
added the turnips, into a vessel set within another of
boiling water, and let them stand covered, without cook-
ing, ten minutes before serving.
BOILED RICE AU GENEVE.
Pick over and wash the rice, and boil in a farina-kettle,
with enough cold water, a little salted, to cover it an inch
deep. Shake now and then as the rice swells. Take from
X> JANUARY.
your hare soup, when you have strah-ed it, a cupful of
the liquor and about half as much of the toiled shreds of
meat. Chop these extremely fine, season with salt and
pepper. Heat the cup of liquor to a boil, stir into it a
scant tablespoonful of browned flour, then the chopped
meat and a tablespoonful of butter, and stew gently five
minutes. Pile the boiled rice, which should be almost
dry, in a dish, and pour the gravy over it. It is very
savory, and makes a pleasant variety in the list of winter
vegetables.
CABINET PUDDING.
J Ib. of prepared flour.
Ib. of butter.
5 eggs.
% Ib. of sugar.
J Ib. of raisins seeded and cut into three pieces each.
Ib. of currants, washed and dried.
|- cup of milk.
% lemon, grated peel and juice.
Cream the butter and sugar ; add the beaten yolks ;
the milk and the flour alternately with the whites. Lastly,
stir in the fruit, well dredged with flour ; beat up thor-
oughly, pour into a buttered mould ; put into a pot of
boiling water and do not let it relax its boil for two hours
and a half. Dip the mould into cold water for one moment
before turning it out.
CABINET PUDDING SAUCE.
Yolks of 2 eggs, whipped very light.
i lemon, juice and half the grated peel.
i glass of wine.
i teaspoonful of cinnamon.
i cup of sugar.
i tablespoonful of butter.
Rub the butter into the sugar ; add the yolks, lemon,
and spice. Beat five minutes and put in the wine, stirring
hard. Set within a saucepan of boiling water, and stir
until it is scalding hot. Do not let it boil. Pour over
the pudding.
FIRST WEEK-SUNDAY. 97
FEBRUARY.
fmt tDttk. Btmirag.
Clear Vermicelli Soup.
Stewed Ducks. Fried Apples and Bacon.
Mashed Carrots. Potatoes a la Reine.
Potato Pie.
Oranges and Bananas.
CLEAR VERMICELLI SOUP.
6 Ibs. of veal the knuckle is best.
i Ib. of lean ham, cut fine.
i bunch of sweet herbs.
^ Ib. of vermicelli.
5 quarts of water.
Pepper and salt with half a teaspoonful ground mace.
Cut the meat from the bones in thin shreds, and crack
the bones to splinters. Mince the ham and herbs. Put
into a soup-kettle, add the water, cover very tightly with
a weight upon the lid, and stand where it will slowly boil,
for five hours. Then turn into a jar, salt and pepper, and
shut up while hot. Leave the jar all Saturday night upon
the side of the range, where it will keep warm until morn-
ing. Pour into a bowl before breakfast and let it get cold.
Take off the cake of fat two hours before dinner, turn the
soup-jelly, bones and all, into the soup-pot, and when it is
melted strain through your wire sieve. Put in the mace,
boil for an hour and a half, and skim. Put the vermicelli,
already broken into short bits and boiled tender, into the
tureen (but not . the water in which it was boiled) and
strain the soup over it through double tarlatan. Let it
stand ten minutes before serving. This is a showy soup,
and easily made, really requiring little attention.
5
98 FEBRUARY.
STEWED DUCKS.
On Saturday, draw, wash, and stuff your ducks, adding
a touch of onion and sage to the dressing. On Saturday,
also, make a gravy of the giblets, cut small, an onion,
sliced, with a pint of water. Stew, closely covered, for
two hours ; take off, season, and set away with the giblets
in it still. Next day on Sunday lay the ducks in the
dripping-pan, put in the gravy, adding water if there is not
enough to half cover the fowls, at least. Invert another
pan of the same size over them, and let them stew, at a
moderate heat, for two hours. Or, you can put them into
a large saucepan, pour in the gravy, fit on the lid, and
cook upon the range for the same time. In either case
they will take care of themselves, as will the soup, if
Bridget be reasonably obedient to orders, while you go
to church. When the ducks are done, lay them upon a
hot dish, thicken the gravy with browned flour, add a
glass of brown sherry and the juice of a lemon. Lay
three-cornered bits of fried bread around the inside of the
dish, and pour the gravy over all.
FRIED APPLES AND BACON.
Pare, core, and slice round, some well-flavored pippins,
or greenings. Cut into thin slices some streaked middling
of excellent bacon, and fry in their own fat almost to crisp-
ness. Take out the meat and arrange it upon a hot chaf-
ing-dish, while you fry the apples in th.e fat left in the pan
from the bacon. Drain and lay upon the slices of meat.
This is a Southern dish, and not so homely as it would
seem from the mere reading.
POTATOES i LA REINE.
Mash as usual, beating up light with butter and milk,
but not so soft as not to take any shape you like to give
them. Make a rounded hillock, or a four-sided pyramid
of them upon a flat dish. Brush this all over with beaten
yolk of egg, set in the oven a few minutes to harden the
coating, and send to table.
FIRST WEEK SUNDAY. 99
MASHED CARROTS.
Scrape, wash, lay in cold water half an hour; then
cook tender in boiling water. Drain well, mash with a
wooden spoon, or beetle, work in a good piece of butter,
and season with pepper and salt. Heap up in a vege-
table dish, and serve very hot.
POTATO PIE.
i Ib. mashed potato, rubbed through a colander.
Ib. of butter, creamed with the sugar.
6 eggs, whites and yolks beaten separately,
i lemon, squeezed into the potato while hot.
1 teaspoonful of nutmeg and the same of mace.
2 cups of white sugar.
Cream the butter and sugar ; add the yolks, the spice,
and beat in the potato gradually until it is very light. At
last, whip in the whites. Bake in open shells of paste.
Eat cold.
When making these pies on Saturday forecasting Mon-
day's needs and superabundance of cares prepare more
pastry than you need for the two large pies which the
above quantity of potato mixture will fill, and set aside a
trim roll of raw crust tp be rolled out in due time we
shall see to what end. I take it for granted (once more)
that all of Sunday's receipts'will be diligently conned on
the day when the old distich tells us, even " lazy people
work the best."
This potato pie will be pronounced delicious.
ORANGES AND BANANAS.
These will make a pretty finish to what I flatter myself
with the hope that you will find a good, and not inelegant
repast
100 FEBRUARY.
first iDtek. Jttontrag.
Blanche's Soup.
Duck Pate. Succotash.
Sweet Potatoes, Boiled. Crab-apple Jelly.
Cup Custard, Boiled.
Cut or Fancy Cake.
BLANCHE'S SOUP.
Strain out the vermicelli left in yesterday's " stock.'
Heat very hot, and add two cups of milk in which has
been stirred a tablespoonful of rice-flour, or, if you cannot
get that, corn-starch. Stir until it thickens ; take out a
cupful and pour it over two beaten eggs. Return to the
soup, taste, and supply what seasoning is needed ; lift
from the fire and leave covered five minutes before pour-
ing into the tureen.
DUCK PAT^J.
Cut the meat from the bones of yesterday's ducks, in
season to make gravy. Do this by breaking the skeletons
to pieces, and putting them, with the stuffing, into a
saucepan, pouring in a quart of cold water, and letting it
in two hours boil down to half as much, or even one-
third. Boil slowly, with the lid slightly lifted after the
boiling begins. Let this get cold ; skim and season. In
the bottom of a pudding-dish put some neat slices of duck ;
on this a layer of boiled egg sliced thin ; then, a few
slices of corned tongue. (That of a calf will do as well
as beef, and be cheaper. It should be boiled and cold.)
Sprinkle each layer with pepper and a little salt, with a
tiny pinch of mace upon the tongue. When your mate-
rials are used up, pour in the gravy, and, just before it
goes into the oven, cover with a crust of pastry kept over
from Saturday. Bake about three-quarters of an hour for
a large dish half an hour for one of medium size. There
FIRST WEEK MONDAY. IOI
must be a slit in the centre of the crust to let out the
steam.
By proper foresight, the manufacture of this very pala-
table pie will consume but little of a busy woman's time
on Monday. Do not forget that with gravies and soups,
after you have placed them over the fire in a well-chosen
location, they will need nothing more than a hasty glance
for, perhaps, several hours, during which much work in
other parts of the household can be done.
SWEET POTATOES, BOILED.
It is poor economy, in buying sweet or Irish potatoes^
to get either very large or very small ones. So, in cook-
ing, select those of uniform size. Put on in hot water ;
boil until a fork will go easily into the largest. Peel
quickly and set in the oven for a few minutes to dry. Eat
hot, with butter.
SUCCOTASH.
i can of sweet corn.
i can of string beans.
i great spoonful of butter.
Pepper and salt.
i cup of milk.
A little flour.
Cut the beans into inch lengths ; put them into a sauce-
pan with the corn, and cover with cold water. Stew hall
an hour, after they begin to cook, turn off most of the
water and put in the milk cold. When it is hot, stir in
the butter, rolled in flour. Season, simmer for five min-
utes, and pour into a deep dish.
This will make a large quantity of succotash for a small
family, but what is not eaten will be nice warmed over for
breakfast. ^
CUP CUSTARDS BOILED.
i quart of milk.
Yolks of 5 eggs and whites of 3 (reserving 2 for th
meringue}.
6 tablespoonfuls of sugar.
Vanilla flavoring, i teaspoonful to the pint.
102 FEBRUARY.
Heat the milk almost to boiling. Take out a cupful
and add, slowly, to the beaten yolks and sugar, whipped
up with three of the whites. Return to the fire and stir
until it begins to thicken, but not until it curdles. Pour
into a bowl and, when cold, flavor. Fill glass, or china
cups with it. Whip the reserved whites to a meringue
with a little powdered sugar, and heap a spoonful upon
the top of each cup.
Watch your opportunity for boiling the custard. I have
often slipped into the kitchen and made it while the coffee
was boiling for breakfast. This once off the fire, no more
cooking is needed.
CUT, OR FANCY CAKE,
Of which every housewife keeps a supply in her pantry,
for luncheon and tea, makes, with these custards, a nice
dessert, to which you need never be ashamed to seat John
And his friends.
. first tihek.
Family Soup.
Rolled Beef. Baked Tomatoes.
Browned Potatoes Whole. Apple Sauce.
Unity Pudding.
Cream Sauce.
FAMILY SOUP.
* 2 Ibs. fresh beef bones, broken small,
i Ib. calf's liver, sliced,
i slice of ham, minced,
i Ib. of coarse mutton, also minced."
i turnip.
3 stalks of celery,
i onion.
FIRST WEEK: TUESDAY. 103
Bunch sweet herbs.
cup of raw rice.
Pepper and salt.
4 quarts of cold water.
Put the cracked bones, the meat, and the chopped
vegetables into the soup-pot, and cover with the water.
The liver should lie in salted water one hour before it is
sliced. Stew very slowly five hours. Then strain, rub-
bing hard ; cool enough to bring the fat to the top. Take
it off, season the soup, put over the fire, and when it
boils stir in the rice, previously cooked soft in a little
salted water. Simmer together half an hour, and pour
out.
ROLLED BEEF.
Get a njlet of beef that is, the tenderloin of several
steaks cut in one piece. It will not be cheap, but there
will be no waste. Therefore, as one weighing four or five
pounds will make a roast for one day, your dinner will
not be really expensive. Roll it up round ; pin tightly
with skewers not to be removed, except by the carver,
and roast with care, basting often that it may not dry up.
Carve horizontally.
BROWNED POTATOES WHOLE.
Peel and parboil some fine potatoes, and half an hour
before your beef is taken up, lay them in the dripping-
pan. Baste with the meat and turn several times. Drain
off the grease when they are done to a fine brown, and
lay about the meat in the dish when it goes to table.
BAKED TOMATOES.
Open a can of tomatoes, and turn into a bowl. After
an hour, season them with a teaspoonful of sugar, half as
much salt, a little pepper and a tablespoonful of butter
cut into bits, each bit rolled in flour and all distributed
evenly throughout the tomatoes. Cover with very dry
bread-crumbs. Bake in a pudding-dish, covered, about
thirty minutes, then brown on the upper grating of the
oven.
IO4 FEBRUARY.
APPLE SAUCE.
Make this on Saturday, by stewing sliced tart apples
in a little water until soft, draining and mashing them,
adding a bit of butter while doing this. Sweeten abun-
dantly and season with nutmeg.
UNITY PUDDING.
cup of milk,
tablespoonful of butter.
egg-
generous pint ot prepared flour,
cup of sugar,
i saltspoonful of salt.
Rub butter and sugar together ; beat in the egg, and
whip up very light. Then, milk and salt, finally the flour.
Bake in a buttered mould, until a straw thrust into the
thickest part comes out clean. Turn out upon a plate.
Cut in slices and eat hot.
If for this and other receipts which prescribe prepared
flour, you cannot conveniently procure it, add one tea-
spoonful of soda and two of cream of tartar to each quart
of flour. Sift all several times through a sieve. You
can keep this for a week or two in a dry place.
CREAM SAUCE.
2 cups rich milk half cream, if you can get it.
4 tablespoonfuls of sugar.
Whites of 2 eggs whipped stiff.
i teaspoonful extract of bitter almonds.
% teaspoonful of nutmeg.
i even tablespoonful of corn-starch wet up with cold
water.
Heat the milk to scalding ; add the sugar, stir in the
corn-starch. When it thickens beat in the stiffened
whites, then the seasoning. Take from the fire, and set
in boiling water to keep warm but not cook until
wanted.
FIRST WEEK WEDNESDAY. I OS
-first fthek.
Split Pea Soup.
Fricasseed Chicken, Brown. -Ladies' Cabbage.
Baked Potatoes. Stewed Salsify.
Soft Gingerbread.
Cafe au Lait.
SPLIT PEA SOUP.
i quart of split peas, soaked in soft water all night.
1 Ib. streaked salt pork, cut into thin strips.
2 Ibs. of beef bones, cracked well.
3 stalks of celery, and i onion, chopped.
Salt and pepper to taste.
4 quarts of cold water.
A sliced lemon.
Put soaked peas, pork, bones and vegetables ovei
the fire, with the water, and boil slowly for three hours,
until the liquid is reduced nearly one half. Strain through
a colander, rubbing the peas into a tolerably thick puree
into the vessel below. Season, simmer ten minutes over
the fire, and pour over the lemon, sliced and pared and
laid in the tureen.
FRICASSEED CHICKEN BROWN.
i pair of chickens.
J ft>. salt pork, minced.
1 small onion.
Tablespoonful of chopped parsley.
2 tablespoonfuls of butter.
Browned flour.
Pepper, and a little salt.
Joint the chickens, cutting them with a sharp knife.
Put, with the pork, into a pot with a quart of water, and
stew until tender. Do not boil fast, especially at fiist
5*
106 FEBRUARY.
Strain off the liquor and cover the chickens while ycu
prepare the gravy. Put it into a large frying-pan. There
will not be too much after the chickens are taken out of
it. Add to it the parsley and chopped onion, with sea-
soning. Boil up, thicken with browned flour ; stir in the
butter and cook rapidly, stirring often, ten minutes. Ar-
range the chickens upon a hot dish and pour the gravy
over it. Let all stand for five minutes before sending to
the table.
LADIES' CABBAGE.
i firm white cabbage, boiled and left to get cold.
2 beaten eggs.
i tablespoonful of butter.
3 tablespoonfuls of rich milk.
Pepper and salt.
Boil the cabbage in two waters. When it is cold, chop
fine, and mix with it the beaten eggs, butter, milk, pepper
and salt to your liking. Beat up well and bake in a
(buttered pudding-dish until brown. Serve in the dish in
which it was cooked, and eat hot.
BAKED POTATOES.
Select large, fair potatoes of equal size, wash, wipe and
put into the oven to bake until soft all through. Send to
table wrapped in a napkin.
STEWED SALSIFY.
Scrape and drop into cold water as fast as you clean
them. Cut into inch lengths ; cover with hot water and
stew tender. Turn off the water ; put in a cupful of cold
milk. Stew in this ten minutes after the boil begins ;
add a lump of butter rolled thickly in flour ; pepper and
salt as you fancy. Boil up once and pour ir.to a deep
dish.
SOFT GINGERBREAD.
i cup of butter,
i cup of molasses.
i cup of sugar.
FIRST WEEKTHURSDAY. IO7
i cup of sour or butter milk.
\ Ib. of raisins, seeded and cut in half.
i teaspoonful of soda, dissolved in boiling water.
1 teaspoonful of cinnamon.
2 eggs.
Nearly 5 cups of sifted flour, enough for tolerably thick
batter.
Cream butter, sugar, molasses, and spice ; set the mix-
ture on the range until lukewarm. Add the milk, then
the beaten eggs, the soda, and at last the flour. Beat
hard five minutes ; put in the fruit dredged with flour ;
beat three minutes, and bake in small round tins.
Eat warm all that is needed for dessert. The rest will
keep well. This gingerbread is uncommonly fine.
CAF AU LAIT.
2 cups strong made coffee fresh and hot.
2 cups of boiling milk.
Strain the coffee from the boiler into the table coffee-
pot, through thin muslin. Add the boiling milk and set
in a vessel of hot water, a "cozey," or a thick clqth
wrapped about it, for five minutes. Then it is ready for
use. Pass with the gingerbread.
Jrat
Dundee Broth.
Baked Calf's Head. French Beans and Fried Brains,
Stewed Tomatoes. Potatoes in cases.
Snowballs.
Sweet Cream.
DUNDEE BROTH.
3 Ibs. of mutton cut into strips.
2 Ibs of bones cracked.
108 FEBRUARY
1 carrot.
2 turnips.
2 onions.
Bunch of herbs.
Handful of chopped cabbage.
Pepper and salt.
J Ib. of barley.
4 quarts of cold water.
Put on the meat, bones, and sweet herbs, to stew in
four quarts of water. Do not disturb for four hours.
Meanwhile, pare and cut the vegetables into dice, and
boil until tender in just enough water to cover them.
Drain this off and throw it away. Cover the vegetables
with cold water, a little salt, and let them stand until
you have strained the soup. This should be allowed to
cool to throw up the fat. Skim it with care ; put back
over the fire. Salt and pepper, boil up, and skim again
before putting in the vegetables, without the water in
which they have been standing. The barley should, all
this time, be soaking in warm water, just deep enough to
cover it. Turn it now, with the water in which it has lain,
into the soup. Let all simmer together one hour, and
serve the vegetables in the soup.
'BAKED CALF'S HEAD.
Take out the brains and set aside. Wash the head
carefully. It should, of course, be cleaned with the skin
on. Soak it in cold, salted water, one hour, then in hot
water ten minutes. Boil in three quarts of cold water
for about an hour after the water begins to bubble.
Take it out, saving the liquor when you have salted it,
as stock for to-morrow's soup. Plunge the head into
cold water for five minutes. Wipe carefully, put into
your dripping-pan, brush it over with beaten egg, sprin-
kle with bread-crumbs, and bake until nicely browned,
basting three times with butter. Make a gravy of a cup-
ful of the liquor, seasoned and thickened. Fry strips of
ham, about an inch wide by four inches long, almost crisp
in their own fat, and having laid the head upon a flat dish,
dispose these about it. Serve a piece with each plate of
the head.
FIRST WEEK THURSDAY. 109
FRENCH BEANS AND FRIED BRAINS.
Open a can of string-beans one hour at least before
they are to be cooked. Cut into short pieces, cover with
hot water, and stew thirty minutes, but not until they
break. Drain well ; stir into them two tablespoonfuls of
melted butter, in which have been mixed salt, pepper,
and a tablespoonful of lemon-juice. Heap within a deep
dish, and garnish with the brains.
Wash the brains and lay in cold salt and water for an
hour, then boil ten minutes. Leave in very cold water
until firm say a quarter of an hour. Wipe, and chop
fine, add a little parsley, pepper and salt ; make into
small cakes by flouring your hands ; dip in beaten egg,
then in cracker-crumbs, and fry in hot dripping. Drain
thoroughly.
STEWED TOMATOES.
Season a can of tomatoes with salt, pepper, sugar, and
a little chopped onion. Stew for twenty-five minutes and
Stir in a large tablespoonful of butter. Simmer ten min-
utes, and serve.
POTATOES IN CASES.
Roast large potatoes. Cut off a piece from the top of
each, and lay it aside. Empty the insides carefully by
the help of a small spoon not tearing the skins. To
this potato, when mashed, add -butter, grated cheese, pep-
per and salt, as suits your taste. Bind the mixture with
a beaten egg ; heat in a saucepan, stirring to prevent
scorching refill the cases, fit on the top of each, and set
in a hot oven three minutes before sending to table in a
warm napkin.
SNOWBALLS.
J Ib. raw rice.
i quart fresh milk.
5 tablespoonfuls of sugar.
A little nutmeg.
Wa/ih the rice in several waters, and boil in the milk
(always in a farina-kettle), adding a little salt and five
HO FEBRUARY.
tablespoonfuls of sugar, with a pinch of nutmeg. Stew
gently until the rice is soft and has soaked up the milk.
Fill small cups with the rice, pressing it down firmly, and
let it get cold. At dinner-time, turn it out upon a large
flat dish, or pile within a glass bowl. Eat with sweet-
ened cream.
SWEET CREAM.
2 cups of cream.
3 tablespoonfuls of powdered sugar.
2 teaspoonfuls of rose-water.
Stir the sugar into the cream until it is dissolved ; then
the rose-water.
Jir0t tDedt. Jiribaj).
Calf's Feet Soup.
Salt Mackerel with Cream Sauce.
Larded Sweetbreads, Stewed,
Mashed Potatoes. Stewed Celery.
Omelette Souffle.
Tea and Toasted Crackers.
CALF'S FEET SOUP.
4 calf's feet.
1 onion.
Bunch of sweet herbs.
2 stalks of celery.
4 cloves.
2 eggs.
i cup of milk.
Pepper and salt.
i quart of cold water, and the liquor in which the calf I
head was boiled, yesterday.
FIRST WEEK FRIDAY. Ill
In bespeaking your calf s head from your butcher, ask
also for four nice feet, already cleaned. (You can secure
your sweetbreads at the same time. ) Put on the feet in
a quart of cold water. Cover closely and heat gradually
to a very gentle boil. Keep this up until the feet begin
to shrink from the bones about two hours. Should the
water fall perceptibly, fill up from the tea-kettle. Have
ready the vegetables, herbs, and spice, the former cut up
small. Put them into the liquor left from yesterday's
head, and when you have heated this to a boil, add the
feet with the water in which they are cooking. Boil for
another hour, still slowly. Strain the soup, cool to make
the grease rise. Skim, season, and return to the fire.
When again boiling, stir in the milk, and the meat from
the feet, cut into dice. Take out a cupful of the soup
and pour, by degrees, over the beaten eggs. Return to
the pot, stir two minutes, and serve.
A very nice soup, and a nutritious. If you cannot get
calf s feet, use those of a pig instead, cooking exactly in
the same way.
SALT MACKEREL, WITH CREAM SAUCE.
Soak overnight in lukewarm water, changing this in
the morning for ice-cold. Rub all the salt off, and wipe
dry. Grease your gridiron with butter, and rub the fish
on both sides with the same, melted. Then broil quickly
over a clear fire, turning with a cake-turner so as not to
break it. Lay upon a hot-water dish, and cover until the
the sauce is ready.
Heat a small cup of milk to scalding. Stir into it a
teaspoonful of corn-starch, wet up with a little water.
When this thickens", add two tablespoonfuls of butter,
pepper, salt, and chopped parsley. Beat an egg light,
pour the sauce gradually over it, put the mixture again
over the fire, and stir one minute, not more. Pour upon
the fish, and let all stand, covered, over the hot water
in the chafing-dish. Put fresh boiling water under the
dish before sending to table.
112 FEBRUARY.
MASHED POTATOES*
Beaten light with milk and butter, and smoothed into a
mound, should be served with the fish. If you have a
pretty butter-print, wet it, and stamp the top of the
mound.
Remember that everything tastes better for looking
well.
LARDED SWEETBREADS, STEWED.
3 or 4 fine sweetbreads.
J Ib. fat salt pork, cut into " lardoons," or long narrow
strips,
i cup of gravy (saved from the roast calf s head of
yesterday).
1 tablespoonful of tomato or other catsup.
Juice of half a lemon.
Season with pepper.
Parboil the sweetbreads for five minutes. The water
should boil when they are dropped in. Take out and lay
at once in ice-cold water. This makes them firm.
Leave in this five minutes, wipe dry, and set aside to get
cold. Then lard with the strips of pork, passing them
quite through, so as to project on both sides. If you
have no larding-needle, use a long-bladed penknife. Put
them into a saucepan ; cover with the gravy. If there
is not enough, put in a few spoonfuls from the boiling
soup. The gravy should be cold, however, when poured
over the sweetbreads. Stew about twenty-five minutes
after the boil begins. Take out the sweetbreads ; thicken
the gravy with browned Hour, add catsup, lemon, and pep-
per, the lardoons having salted it sufficiently. Lay the
sweetbreads upon a hot dish, pour the gravy over them,
and serve ; in carving, cut perpendicularly.
STEWED CELERY.
2 bunches of celery, the white stalks only, scraped and
cut into short pieces,
a beaten eggs.
i cup of milk.
FIRST WEEK FRIDAY. 113
i tablespoonful of butter rolled in flour.
Pepper, salt, and a pinch of nutmeg.
Stew the celery in a little salted hot water until quite
tender. Drain off the water and put in the milk, cold.
So soon as it boils, stir in the butter, rolled in flour, pep-
per, salt, and nutmeg. Add a few spoonfuls of the hot
milk to the beaten eggs that they may not curdle in the
saucepan ; put with the celery and sauce over the fire ;
boil up once, and dish.
OMELETTE SOUFFLE.
8 eggs.
5 tablespoonfuls of powdered sugar,
i tablespoonful of butter.
Vanilla or rose-water flavoring.
Whip the whites to a very stiff froth, thick enough to be
cut with a knife. Beat the yolks smooth and long ; add to
these the sugar, whip up well, and flavor. Grease a neat
pudding-dish abundantly with the tablespoonful of butter.
The last thing before you take your seat at the table, do
all this ; stir -whites and yolks together, and put into a
steady, not too hot, oven. If you have a teachable cook,
let her learn how to put the prepared ingredients together
after dinner has gone in. The oven-door should be
opened as seldom as possible, certainly not under fifteen
minutes. By this time the omelette should have risen
high, and be of a golden brown. Partly close the oven-
door, to keep it hot, and let it be served as soon as possi-
ble in the bake-dish.
Never attempt this or any other nerve-trying dish, for the
first time, for others than a family party. Yet it is easy
enough when you have once learned for yourself how long
to cook it, and how soon it will fall.
TEA AND TOASTED CRACKERS.
Split Boston crackers, toast, butter ; put where they will
keep hot, and pass with an after-dinner cup of tea.
114 FEBRUARY.
fmt tDtek.
Gravy and Sago Soup.
Boiled Corned Beef. Baked Macaroni.
Cauliflower, with Sauce. Mashed Turnips.
Jelly Tartlets.
Apples and Nuts.
GRAVY AND SAGO SOUP.
4 Ibs. coarse beef, cut into strips.
3 Ibs. of bones.
i slice of lean corned ham.
4 onions.
4 cloves.
1 bunch 'of sweet herbs.
Ib. of German sago.
Pepper and salt.
5 quarts of water.
2 stalks of celery, cut small.
' Cut the beef into narrow strips, the onions into slices.
Fry the latter brown in dripping, strain them out, and set
aside. Return the dripping to the pan, and fry the meat
until it is nicely browned, but not crisp. Lastly, fry the
bones in the same fat. They should be broken up small.
Put meat, bones, celery, spice, and onions into a pot with
a quart of cold water ; cover closely, and put where it will
not boil under an hour, but will heat all the time. This
is to draw out color and open the pores (so to speak) of
the meat. So soon as it boils add four quarts more of
cold water. Set where it will boil steadily, but never fast,
for five hours. Strain, and cool sufficiently to make the
fat rise. Take it off, put back over the fire, season, boil
up and skim ; put in the sago, which should have been
soaked two hours in a little water, simmer fifteen minutes
and serve.
Save all that is left from dinner, for Monday.
FIRST WEEK SATURDAY. 1 15
BOILED CORNED BEEF.
Wash well, and put over the fire in hot water plenty
of it and boil twenty minutes for each pound of meat.
Turn three times while cooking. Drain dry, and serve
with drawn butter in a boat. " Draw " the butter in liq-
uor taken from the pot. Keep the rest of the liquor for
the base of Sunday's soup.
MASHED TURNIPS.
Pare, quarter, and lay in cold water half an hour. Put
on in boiling water, and cook until tender. Drain, mash,
and press to get out the water, work in pepper, salt, and
a generous lump of butter. Do all this quickly not to
cool the turnips, and pile smoothly in a hot, deep dish.
CAULIFLOWER, WITH SAUCE.
Pick off the leaves and cut the stem close. Do not cut
the cauliflower unless very large. Lay in cold water for
thirty minutes, tie in coarse bobbinet lace or mosquito
net, and cook in boiling water, slightly salted, until tender.
Lay the cauliflower, flower upward, within a hot dish, and
pour the sauce over it.
SAUCE FOR THE ABOVE.
Stir into a cup of boiling water a tablespoonful of flour,
wet up with cold. When it has boiled two minutes, add
two tablespoonfuls of butter, the white of an egg whipped
stiff, pepper and salt, and the juice of a lemon. Boil one
minute, and pour over the cauliflower.
BAKED MACARONI.
Break half a pound of macaroni into pieces an inch
long, and cook in boiling water, slightly salted, twenty
minutes. Drain, and put a layer in the bottom of a greased
bake-dish, upon this some grated cheese Parmesan, if you
can get it and tiny bits of butter. Then more macaroni,
and so on, filling the dish, with grated cheese on top.
Il6 FEBRUARY.
Wet with a little milk, and salt lightly. Bake, covered
half an hour, then brown. Serve in the bake-dish.
JELLY TARTLETS.
i Ib. of flour.
\ Ib. of butter.
Ib. of lard.
Yolk of an egg.
Ice-water.
Wash the butter in three waters, working it over well
to get out the salt. Melt it in a tin cup set in boiling
water, take the scum from the top, and let it get almost
cold, when beat, little by little, into the whipped egg.
Work these into the flour, adding just enough ice-water to
make the paste soft enough to roll out. When you have
rolled it into a thin sheet, spread all over with the lard,
put on with a knife. Sprinkle lightly with flour, roll up,
and flatten with three or four strokes of the rolling-pin.
Roll again into a yet thinner sheet ; again lubricate with
the lard and sprinkle with flour, and, once more, make
into a tight roll. Set for an hour in a cold place. Cut in
two. Set aside enough for your Monday's dessert ; line
small "patty-pans" with the rest, pricking the paste on
the bottom to keep it from puffing too high. Bake in a
quick oven, and when cold put a tablespoonful of sweet
jelly or jam in each.
APPLES AND NUTS,
Especially the former, are better for very young stomachs
than pastry,
SECOND WEEK SUNDAY. II?
Seconir
Mock Turtle Bean Soup.
Haunch of Venison. Moulded Potatoes.
Lima Beans. Sweet Potatoes, Browned.
Wine Jelly with Whipped Cream.
Coffee and Fancy Cakes.
MOCK. TURTLE BEAN SOUP.
1 quart of mock turtle soup beans.
2 onions, chopped.
4 stalks of celery, cut small.
Liquor in which the corned beef of yesterday was
boiled.
Pepper.
Dice of fried bread.
i quart of cold water.
i tablespoonful of butter rolled in flour.
Soak the beans overnight. In the morning, pour on a
quart of cold water, and set them where they will heat
for an hour, without burning. Stir up often from the bot-
tom. At the end of this time add the beef liquor (after
taking off the fat), the onions, and celery. Cook gently
three hours, until the beans are boiled to pieces. Strain,
season, put back into the kettle, boil up, season with pep-
per, stir in the butter rolled in flour. Simmer five min-
utes, and pour upon the fried bread in the tureen.
If you cannot get the purple "mock turtle soup beans,"
use the common white ones.
HAUNCH OF VENISON.
Wash all over with lukewarm vinegar and water ; then
rub well with butter or lard to soften the skin. Cover
the top and sides with foolscap paper, well greased, and
coat it with a paste of flour and water, half an inch thick.
Lay over this a large sheet of thin wrapping-paper, and
Il8 FEBRUARY.
over this another of stout foolscap. Tie all down in
place .by greased pack-thread. The papers should also
be thoroughly greased.
Thus much on Saturday and set the venison in a very
cold place. Next day, about three hours before it will be
needed, put into the dripping-pan, with two cups of boil-
ing water in the bottom. Invert another pan over it to
keep in the steam ; be sure that the fire is good, and leave
it to itself for an hour. Then see that the paper is not
scorching ; wet it all over with hot water and a ladleful
of gravy ; cover and let it alone for an hour and a ha'.f
more. Remove the papers and paste, and test with a
skewer in the thickest part. If it goes in readily, close
the oven, and let it brown for half an hour. Baste freely
four times with claret and butter ; at last dredge with
flour and rub over with butter to make a froth. Take it
up, put upon a hot ^dish. Skim the gravy left in the
dripping pan, strain it, thicken with browned flour ; add
two teaspoonfuls of currant-jelly, a glass of claret, pepper
and salt. Boil up for an instant, and serve in a gravy-
boat. Allow a quarter of an hour to the pound in roast-
ing venison. The neck can be roasted in the same way
as the haunch.
MASHED POTATOES MOULDED.
Having mashed and seasoned them as usual, grease
well the inside of a fluted pudding or cake mould, put in
the potato, cover, and set for half an hour in a dripping-
pan half full of boiling water, within a moderate oven.
Then remove the lid, dip, for a moment, the mould ia
cold water, and turn the potato out upon a flat dish.
LIMA BEANS.
You can get them canned, but they are nearly, if not
quite as good dried. In this case soak them overnight
in soft water. Change this in the morning for fresh, and
put them on to boil in hot water, a little salted. Cook
slowly until soft. Do not boil so fast as to break the
skins. . Drain well, stir in a good piece of butter, a little
pepper and salt, and eat very hot.
SECOND WEEK SUNDAY.
SWEET POTATOES BROWNED.
Boil in their skins, peel while hot, and set them in a
quick oven v Glaze presently with butter, repeating the
process, several times, as they brown.
WINE JELLY WITH WHIPPED CREAM.
1 package of Coxe's gelatine, soaked for two hours in a
large cup of cold water.
2 cups of white wine, or pale sherry.
i lemon, all the juice and half the grated peel.
1 teaspoonful of bitter almond extract.
2 cups of white sugar.
2 cups of boiling water.
Put soaked gelatine, lemon, sugar, and flavoring extract
together, and cover closely for half an hour. Pour on
boiling water, stir and strain. Add the wine, strain again
through a flannel bag, without squeezing, and leave in a
mould wet with cold water, until just before the Sunday
dinner.
Whip a cup of rich cream to a thick froth in a syllabub-
churn. The jelly should have been formed in an open
mould one with cylinder in the middle. Fill the hollow
left by this with the whipped cream ; or, if your jelly be
a solid mass, heap the cream about the base.
COFFEE AND MACAROONS
Should be the final course. I make no apology for
hot and good Sunday dinners. There is a vast deal of
straining out infinitesimal gnats and swallowing gigantic
camels upon this, as upon most other questions of con-
science. We have neither time nor space for their dis-
cussion. I have simply tried to deal with the fact that
most husbands, brothers, and fathers expect a better din-
ner on Sabbath, and enjoy it more, than upon other days,
by showing, to the best of my ability, how they can be
gratified without imposing heavy duties upon mistress and
servants at a season when both mind and body need com-
parative rest.
I2O FEBRUARY.
geconir
" Second Thoughts " Soup.
Larded Venison. Scalloped Tomatoes.
Grape Jelly. Fried Sweet Potatoes*
Raspberry and Currant Jelly Tart.
"SECOND THOUGHTS" SOUP.
Heat Saturday's soup to a boil ; add two cups of
milk, and when this heats, pour a little of it upon two
beaten eggs. Return these to the soup, add whatever
seasoning is necessary ; simmer all together for one min-
ute, and pour upon three or four tablespoonfuls of grated
cheese placed in the bottom of the tureen. Stir up well,
and it is ready.
LARDED VENISON.
Trim the remains of the roast haunch into a neat shape,
and lard with strips of fat pork, making incisions to re-
ceive it with a thin, sharp-edged knife. Pour what gravy
you have over it, or should there be none, use butter
and water instead. Put into a dripping-pan, turn another
over it and roast or steam for one hour. Meantime,
make a gravy of the trimmings, bits of bone, etc., by
covering them well with cold water, and adding half an
onion, sliced. Stew until the gravy is reduced one-half.
Strain, season with pepper ; a tablespoonful of currant-
jelly, one of catsup and two of claret. Thicken slightly
with browned flour, boil up to mix well, and pour gradu-
ally over the meat. Baste abundantly with this for half
an hour if the piece of meat be large. Less time may
suffice for a small roast. Never let it dry for an instant.
When done, it should seem to have been stewed rather
than roasted. Serve the gravy in a sauce-boat.
Like some other " second thoughts," this dish will be
even better than at its first appearance.
SECOND WEEK MONDAY. 121
SCALLOPED TOMATOES.
Turn nearly all the juice off from a can of tomatoes.
Salt and pepper this, by the way, and put aside in a cool
place for some other day's soup. Put a layer of bread-
crumbs in the bottom of a buttered pie-dish ; on them
one of tomatoes ; sprinkle with salt, pepper, and some
bits of butter, also a little sugar. Another layer of
crumbs, another of tomatoes seasoned then a top
layer of very fine, dry crumbs. Bake covered until bub-
bling hot, and brown quickly.
FRIED SWEET POTATOES.
Slice cold ones left from yesterday, or boiled this fore-
noon ; roll in flour and fry in dripping. Drain well.
RASPBERRY AND CURRANT JELLY TART.
Roll out the raw paste reserved for to-day from Satur-
day, and line two pie-dishes. Fill them nearly full of
canned raspberries, sweetened to your liking. Spread a
coating of currant jelly over the top, and cover with a
lattice-work of pastry, cut with a jagging-iron. Watch
your chance of putting them into the oven, as they are
better when not hot.
You will like them, I think.
Clam Soup.
Ragout of Veal. Rice and Cheese.
Potato Puff. Celery Salad.
A Mere Trifle.
CLAM SOUP.
50 clams, ready opened,
i quart of milk.
122 FEBRUARY.
I pint of water.
3 tablespoonfuls of butter.
12 whole peppers.
A few bits of red pepper pods.
6 blades of mace.
Salt to taste.
i stalk of celery, cut small.
i tablespoonful rice-flour or corn-starch.
Diain off the liquor from the clams and put it over the
fire in a large farina-kettle, with a pint of water, the
peppers, mace, celery, and salt. When it has boiled ten
minutes, strain and put back into the kettle with the
clams. Shut the lid down closely, and boil, fast, thirty
minutes. Heat the milk in another vessel, stir into it
the rice-flour, wet up with cold water, and the butter.
Pour into the kettle with the clams, take at once from the
tire, pour into the tureen, in the bottom of which you have
laid four or five Boston crackers, split. Cover, and wait
five minutes before serving.
RAGOUT OF VEAL.
5 Ibs. of knuckle of veal.
1 onion.
2 stalks of celery.
Bunch of sweet herbs.
Juice of tomatoes set aside yesterday.
Juice of half a lemon.
1 tablespoonful of butter.
2 tablespoonfuls of browned flour.
J Ib. of streaked fat pork.
Pepper and salt.
Crack the bones, when you have taken the meat off,
and put them into a saucepan with the minced onion,
celery, and herbs, with a quart of water. Stew slowly
until the liquor has boiled down to a pint. Meanwhile,
cut the veal into neat slices, and fry until they begin to
brown, in some good dripping. Strain the gravy made
from the bones and vegetables over this, and put all on
to stew, adding the tomato-juice, pepper, and pork, the
last cut up fine. Simmer, with the lid on, for two hours.
SECOND WEEK TUESDAY. 12$
Then add the browned flour, wet up in cold water, salt,
if needed, the butter and lemon-juice. Boil up once, and
dish.
RICE AND CHEESE.
Boil a cup of rice in a quart of water, slightly salted,
and when half-done add two tablespoonfuls of butter.
By the time the rice is soft, the water should have been
soaked up entirely, and each grain stand out whole in the
mass. Never stir boiling rice, but shake up the saucepan
instead. Stir into the rice, at this point, three tablespoon-
fuls of grated cheese, salt and pepper to taste. Toss up
with a fork until the cheese is dissolved, and pour into a
deep dish.
POTATO PUFF.
Mash the potatoes while hot. Beat in butter, milk,
and two whipped eggs, with salt to your liking, until you
have a light, soft paste. Bake in a buttered pudding- dish
in a quick oven.
CELERY SALAD.
Cut up blanched stalks of celery into short pieces.
Mix a dressing of one tablespoonful of oil to one tea-
spoonful of sugar, one of salt, half as much pepper, and
four tablespoonfuls of vinegar with half a teaspoonful of
made mustard. Heat the vinegar to scalding, and pour
over a beaten egg, a little at a time, and beating i in
well. To this add the oil and other ingredients, whipping
up the mixture with an egg-beater. When cold, pour
over the salad, toss up with a silver fork, and put into a
glass bowl.
A MERE TRIFLE.
i quart of fresh milk.
5 eggs.
6 Jablespoonfuls of sugar.
Vanilla, or other essence, 2 teaspoonfuts.
Heat the milk to boiling, and pour, gradually, upon the
beaten yolks and sugar. Put again over the fire, stii
124 FEBRUARY.
steadily for about ten minutes, or until it begins to
thicken. Take it off, and while still very hot, stir in with
a few light strokes half of the frothed whites. Let it get
cold before flavoring it. Pour into a glass bowl. Whip
the remaining whites to a meringue with a little powdered
sugar. Heap upon the custard. Put bits of bright
jelly, or preserved strawberries, here and there upon the
snowy mass.
Swonir
Hotch-Potch.
Stewed Pigeons. Potatoes a la Lyonnaise.
Kidney Beans. Mixed Pickles.
English Tapioca Pudding.
HOTCH-POTCH.
2 Ibs. of lean beef, without bones, and cut into mince-
meat.
2 onions.
2 carrots.
2 turnips.
? stalks of celery.
J- small cabbage, cut fine.
2 potatoes.
1 cup of corn.
Half a can of tomatoes.
Bunch of sweet herbs, chopped.
Pepper and salt.
2 tablespoonfuls of butter.
Wash, scrape, and slice the vegetables, and put all ex-
cept the tomatoes into a pot ; cover with h6t water and
boil gently ten minutes. Drain off the water, put a hand-
ful of the mixed vegetables, including now the tomatoes,
in the bottom of a stone jar. Pepper and salt, strew
SECOND WEEK THURSDAY. 12$
thickly with the minced raw beef, repeat the order until
your materials are all in the jar. Fit a top or a small
plate over the mouth ; tie down with stout greased paper,
set it within the oven, and let it alone for five or six hours,
except that you must look, now and then, to see that the
paper does not take fire. Prevent this by greasing it
abundantly. At the end of this time, turn out the hotch-
potch ; stir in the butter, and, if needed, additional season-
ing through it, and serve in a tureen.
STEWED PIGEONS.
Pick, clean, and wash the pigeons, and put into a pot
with a cupful of water to keep them from burning, and a
tablespoonful of butter for each one. Shut the lid down
tightly, and subject to a slow heat until they are of a nice
brown abuout nut-color. Once in a great while turn
them, and see that each is well wet with the liquor. Take
them out and cover in a warm place a colander set over
a pot of hot water is best while you make the gravy.
Chop the giblets of the pigeon " exceeding small " with
a little onion and parsley. Put into the gravy, pepper
and salt, boil up and thicken with browned flour. Return
the pigeons to the pot, cover again tightly, and cook
slowly until tender. If there should not be liquor enough
in the pot to make the gravy, add boiling water before the
giblets go in.
This is an admirable receipt.
POTATOES A LA LYONNAISE.
Cut parboiled potatoes into dice. Chop an onion and
fry it, with a little minced parsley, in good dripping or
butter, for one minute. Then put in the potatoes.
Stir briskly until they have fried slowly for five minutes.
They must never stick to the bottom, nor brown. Sprinkle
with pepper and salt, drain free of fat by shaking them in
a heated colander, and send up hot.
KIDNEY BEANS.
Soak over night in soft water ; next morning cover with
lukewarm, and cook slowly for one hour. Salt slightly
126 FEBRUARY.
and boil until tender, but not to actual breaking. Drain
very well, stir in a liberal spoonful of batter, pepper, and
serve.
ENGLISH TAPIOCA PUDDING.
i cup of tapioca.
5 eggs.
3 pints of milk.
1 cup of sugar.
2 tablespoonfuls of butter.
\ Ib. of raisins.
Half the grated peel of a lemon.
A little salt.
Soak the tapioca for one hour in a pint of the milk
pour into a farina-kettle, surround with warm water, sa,i
very slightly, and bring to a boil. When soft throughout,
turn out to cool, while you make the custard. Heat a
quart of milk to scalding ; pour over the beaten eggs and
sugar, this last having been rubbed to a cream with the
butter. Mix with the tapioca lemon-peel and raisins last.
Dredge the fruit lightly with flour, and beat all up hard.
Bake in a buttered dish one hour at first covered.
Eat warm, with powdered sugar. It is better for not
being too hot.
0minlr UUek.
Celery Soup.
Mutton Cutlets Fried. Stewed Corn and Tomatoes.
Brussels Sprouts. Mashed Potatoes.
Apple Meringue Pie.
CELERY SOUP.
2 Ibs. of veal.
1 slice of corned ham, or a ham-bone.
bunches of celery.
2 cups of milk.
SECOND WEEK THURSDAY. 12?
2 tablespoonfuls of corn-starch wet up in water.
2 tablespoonfuls of butter.
I teaspoonful of sugar.
i onion.
Dice of fried bread.
Pepper and salt.
3 quarts of water.
Chop the meat, onion, and herbs ; cover with the watei
and put on to stew early in the day. When the meat
has boiled to rags and the liquid reduced one-half, strain,
and put in the celery, cut into small pieces. Use the
best parts only. Stew soft ; rub through a colander and
return with the broth to the saucepan. Season, add the
sugar, boil up and skim, and put in the milk. Heat, and
add corn starch. When it again boils, you stirring all the
while, put in the butter.
Take off so soon as this has melted, and pour over the
fried bread in the tureen.
MUTTON CUTLETS FRIED.
Beat them flat with the broad side of a hatchet ; season
with pepper and salt, dip first in beaten egg, then in
bread-crumbs, and fry in lard or dripping. Drain per-
fectly free from the fat, and arrange them, standing on
end and touching one another, around a mound of mashed
potatoes.
MASHED POTATOES.
Prepare as usual, and shape with a knife into a smooth
mound, with a hedge of cutlets about the base.
STEWED CORN AND TOMATOES.
Take a half-can of tomatoes and the same of corn,
the rest of that which was opened for your " hotch-potch "
yesterday, and, after mixing them up well, season with
pepper, salt, and a little sugar. Set on where they will
cook slowly. At the end of twenty-five minutes, stir in a
great spoonful of butter. Put on the lid and stew very
gently ten minutes more. Serve in a deep dish.
128 FEBRUARY.
BRUSSELS SPROUTS.
Pick over, trim, and lay in cold water for half an hour
cook quickly in boiling water, a little salt, for fifteen min
utes. Drain carefully, put upon a flat dish, and pour drawn
butter over them.
APPLE MERINGUE PIE.
i quart of flour,
j- Ib. of butter.
Jib. of lard.
Ice-water.
Chop the lard in flour, wet up with ice-water to a stiff
paste. Roll thin, and baste with one-third of the butter,
sprinkle lightly with flour, and roll up. Again roll out,
even thinner than before, baste again with half the re-
maining butter, sprinkle with flour, and make a second
roll. Repeat this process yet a third time, and set in a
cold place for one hour.
Cut the roll of paste into two pieces, reserving one for
to-morrow's oyster-pie. With the other, line two pie-
dishes and fill with good apple-sauce, well sweetened,
and seasoned with nutmeg. Bake until just done. Draw
to the oven door, and spread with a meringue made by
whipping stiff the whites of three eggs for each pie, sweet-
ening with a tablespoonful of sugar for each egg. Flavor
with a little rose-water or lemon-essence, beat until you
can make a clean cut in it, and spread three-quarters of
an inch thick upon each pie. Shut the oven door until
the meringue is well set. Do not let it scorch. Eat
cold.
SECOND WEEK THURSDAY. 129
Seconi tDwk. Jnirag.
Friars' Soup.
Oyster Pie. Calf's Liver a TAnglaise.
Apple Sauce. Stewed Parsnips.
Potatoes au gratin. Picklette.
Chocolate Custard.
FRIARS' SOUP.
4 onions.
3 stalks of celery.
of a small cabbage.
2 turnips.
4 tablespoonfuls of butter.
\ cup raw rice.
2 eggs.
Pepper and salt to taste.
i tablespoonful of chopped parsley.
3 quarts of water.
Boil the vegetables, all chopped fine (reserving the
parsley for seasoning), in three quarts of water until they
can be pulped through a colander. Return them, with
the water in which they were cooked, to the fire. Boil
the rice, meantime, in a little water until it swells and
absorbs it all. Stir into the vegetable porridge, season,
and simmer 'for fifteen minutes. Add the butter, sim-
mer ten minutes, dip out a cupful and beat into the
eggs. Stir this into the broth, and before it begins
to boil, take from the fire and pour out, lest the eggs
should curdle.
OYSTER PIE.
Roll out the raw paste made yesterday into a pretty
thick sheet. Fill a pudding-dish with crusts of stale bread,
or light crackers. Butter the edges of the dish that the
crust may be easily removed. Cover the mockpie with
6*
130 FEBRUARY.
the pastry ; lay a strip cut in scallops or points, around the
edge, to keep it in place, and bake.
To each pint of oyster-liquor allow a cup of milk, but
heat them in separate vessels. So soon as the liquor
boils, put in the oysters and cook five minutes more.
Stir a tablespoonful of corn-starch into the pint of hot
milk, having, of course, first wet it up with cold water,
and, when it thickens, pour over the oysters and liquor.
Season with pepper and salt, and add two tablespoonfuls
of butter, if there be a quart of oysters. Lift the hot
crust from the pudding dish with great care. Remove the
stale bread, wipe out the inside ; pour in the stewed
oysters with enough of the soup to cover them well ; re-
place the pastry and set in the oven for two or three min-
utes.
CALF'S LIVER A L'ANGLAISE.
" 2 Ibs. of fresh liver.
J Ib. fat salt pork.
i tablespoonful of butter.
of a small onion.
i teaspoonful of chopped parsley.
Pepper.
The pork should salt it sufficiently.
Put the butter into a warm not hot saucepan. Cut
the liver into slices half an inch thick, and lay upon the
butter. Mince the pork and cover the liver. Sprinkle
the parsley and onion, with pepper, on top. Cover the
saucepan closely and set in a kettle of hot water. Keep
this water below the boiling-point for an hour. Then let
it boil another hour. The liver should by this time be
very tender and juicy, if the heat has been properly man-
aged. Take it out, and put it upon a chafing-dish to keep
warm. Boil up, and thicken the gravy with browned flour ;
pour over the liver and serve. The inner saucepan should
be made of tin.
POTATOES AU GRATIN.
Mash your potatoes, soft with butter and milk ; mould
in a round pan or tin jelly-mould, made very -wet with
SECOND WEEKFRIDAY. 13*
cold water. Turn out upon a flat plate a sheet of tin
is better well-greased, strew with fine, dry bread-crumbs ;
set upon the upper grating of the oven to brown quickly.
Slip dexterously from the plate to a hot dish.
STEWED PARSNIPS.
Boil tender and cut in long slices. Heat in a sauce-
pan a cup of milk, thicken it with a tablespoon ful of
butter cut into bits and rolled in flour, season with pep-
per, salt, and a little nutmeg. Put in the parsnips, boil
up once gently, take from the fire, and leave covered ri
the saucepan for five minutes before you serve.
PlCKLETTE AND APPLE SAUCE.
Pass the first with the oyster pie, which is a course of
itself; the apple sauce with the meat.
CHOCOLATE CUSTARD.
i quart of milk.
5 eggs.
1 cup of sugar.
4 heaping tablespoonfuls of grated chocolate.
2 teaspoonfuls vanilla extract.
Scald the milk, rub the chocolate to a smooth paste in
a little cold milk. Stir into the milk and cook two min-
utes in it. Beat up the yolks of the five eggs with the
whites of two, and the sugar. Pour the hot mixture,
gradually, upon them, stirring deeply. Turn into a but-
tered pudding-dish, and set in a dripping-pan of boiling
water. Bake until firm. When " set " in the middle,
spread quickly, without taking from the oven, with a m-
ringue made by whipping the reserved whites stiff with a
very little sugar. Bake until this is done. Eat cold.
132 FEBRUARY.
Becontr QJeek.
Macaroni Soup.
Baked Ham. Cheese Fondu.
Stewed Potatoes. Spinach with Eggs.
Seymour Pudding.
MACARONI SOUP.
3 Ibs. knuckle of veal.
2 Ibs. of lean beef.
1 Ib. lean ham.
2 onions.
1 carrot.
2 turnips.
Bunch of sweet herbs.
J Ib. of macaroni cut into fancy shapes, usually known
as" "Italian Paste."
6 cloves.
3 table spoonfuls of butter.
6 quarts of water.
3 stalks of celery.
Mince the meat, crack the bones, and slice the vege-
tables. Mix all together. Put the butter in the bottom
of a soup-pot, next the meat, then the vegetables and
herbs ; fit on a tight lid, and set the pot where it will
warm very slowly. At the end of an hour, open it, pour
off the gravy ; increase the heat until the meat begins to
brown on the sides of the pot. Return the gravy to the
rest of the ingredients ; cover with six quarts of cold
water, and boil until the liquor has fallen to four quarts.
This should be in four hours. Strain the soup ; press-
ing out all the nourishment, and rubbing the vegetables
through the sieve. Add the paste, or, if you cannot
obtain it, the same quantity of pipe macaroni, boiled a
few minutes in hot water, and left to get cool. Then,
with a sharp knife or scissors, clip it into very short bits,
and put into the soup. Season, boil up, skim well, and
SECOND WEEK SATURDAY. *33
let all cook gently together for ten minutes. Half of the
above quantity of stock will be enough for Saturday's
dinner. Therefore, before adding the macaroni, take out
about two quarts, season well, and set aside for Sunday's
> soup.
BAKED HAM.
Soak overnight in warm water. In the morning, scrub
it hard ; trim away the rusty part of the under side and
edges ; wipe dry ; cover the bottom with a stiff paste of
flour and water, and lay, upside down, in the dripping-
pan, with enough water to keep it from burning. Allow,
in baking, twenty-five minutes to the pound. Baste a
few times, to prevent the skin from cracking, and keep
hot water in the pan. When a skewer will pierce the
thickest part, take it up, plunge for one minute into cold
water ; skin carefully, brush all over with beaten egg, then
strew very thickly with cracker-crumbs, and set in a hot
oven to brown. Eat hot or cold, garnished with sprigs
of celery or parsley.
CHEESE FONDU.
i pint of boiling milk.
i cup very dry bread-crumbs. (Crush the crusts baked
in yesterday's oyster pie.)
j- Ib. dry cheese, grated.
3 eggs.
Pepper and salt.
Soak the crumbs in the hot milk ; beat in the cheese ;
then the yolks of the eggs, pepper and salt. Have a
buttered pudding-dish ready, and just before the fondu
goes into the oven whip in the whites of the eggs, already
frothed. Pour into the dish, bake in a brisk oven, and
send at once to table, as it soon falls. This is a delightful
accompaniment to ham.
SPINACH WITH EGGS.
Pick the leaves from the stems, wash well, and boil in
hot water, a little salted, for twenty minutes. Chop and
drain. Return to the saucepan with a tablespoonful of
134 FEBRUARY.
butter, a teaspoonful of sugar, a little pepper and salt,
Have ready the yolks of three eggs, rubbed to powder,
then wet up with a little cream or milk. Stir all together
in the saucepan, beating with a wire spoon, until they are
smooth and thick. Turn into a deep dish and garnish
with the whites of the eggs cut into rings.
STEWED POTATOES.
Pare the potatoes ; cut into quarters, and these into
long, even strips. Lay in cold water half an hour, and
cook in boiling water until tender, with half a minced
onion. Drain off nearly all the water ; pepper and salt,
and add a cup of cold milk with a tablespoonful of butter
rolled in flour. When it thickens, stir in a little chopped
parsley. Simmer five minutes and serve. The potatoes
should not be allowed to break so much as to lose their
shape.
SEYMOUR PUDDING.
J cup of molasses.
i scant cup of milk.
cup of raisins, seeded and cut in half.
J cup of currants.
J cup of suet, powdered.
% teaspoonful of soda dissolved in hot water.
1 egg-
I teaspoonful mixed cinnamon and mace.
A little salt.
i cups of Graham flour.
Stir molasses, suet, and milk together, add the egg, spice,
flour, fruit, well dredged with flour at last, the soda.
Beat hard five minutes before putting it into a buttered
pudding-mould. Boil two hours and a half. Eat with
butter and sugar.
THIRD WEEK SUNDAY. 135
Beef and Barley Soup.
Steamed Turkey. Naples Rice Pudding.
Cranberry Sauce. Boiled Sweet Potatoes.
Pumpkin Pie.
BEEF AND BARLEY SOUP.
Use the two quarts of stock set aside yesterday. Soak
five or six tablespoonfuls of barley in cold water two
hours. Boil half an hour or until tender, in a little salted
water. When you have taken the cake of cold fat from
the top of the soup, put in the barley and simmer all
together half an hour. Then stir in two tablespoonfuls of
shred gelatine previously soaked one hour in cold water.
When this has dissolved, the soup is ready for use.
STEAMED TURKEY.
Prepare the turkey as for roasting, and. if you have no
steamer, put a gridiron upon the top of a pot of boiling
water ; lay the fowl upon it, invert a deep pan, as nearly
as possible the size of the mouth of the pot, over it, stuff
wet cloths into whatever space may be left between the
pot and the pan, and keep the water at a hard boil,
allowing twenty minutes for each pound of turkey. Two
or three times, replenish the water by pulling away one
of the cloths so as to leave an aperture large enough to
admit the nose of the boiling tea-kettle. When the tur-
key is half done, lift the pan and turn it ; replace the
cloths and steam again. When it is done, lay upon a hot
dish and baste with a mixture of melted butter and
chopped parsley, anointing all parts of it well. Serve
drawn butter in a boat, with a couple of boiled eggs
chopped fine, stirred up in it. Save the giblets of the
turkey for Monday's soup.
CRANBERRY SAUCE
In a mould, as .strained jelly, or the plainer dish of stewed
cranberries, well-sweetened, must accompany this dish.
FEBRUARY.
NAPLES RICE PUDDING.
Take a few tablespoonfuls of the meat boiled in yes-
terday's soup, mince fine, add half a chopped onion,
a tablespoonful of dripping from the top of the soup,
and put on to warm with a very little hot water. Sim-
mer, but do not boil, fifteen minutes. Boil one cup
of rice in enough water, slightly salt, to cover it well.
Shake up from time to time, but do not stir. When
the rice is soft and has soaked up the water, add a cup of
cold milk in which has been stirred a tablespoonful of
corn-starch, one raw egg, and a tablespoonful of butter.
Take from the fire before you do this and turn into a
bowl. Stir in now the minced meat and gravy (there
should be very little of the latter), season to taste, mix all
up well, and put into a buttered cake-mould. Set this in a
dripping-pan . of hot water and bake one hour, closely
covered. Turn out upon a hot dish. It is a very good
entree, and easily made.
BOILED SWEET POTATOES.
Boil in their skins until soft to the touch ; pare quickly,
lay upon a flat dish, butter each, and serve hot.
PUMPKIN PIE.
1 quart of stewed pumpkin, rubbed through a fine
colander.
6 eggs.
2 quarts of milk.
i teaspoonful of mace.
i teaspoonful of cinnamon and the same of nutmeg.
i cups of sugar.
Beat the eggs light and whip in the sugar, then the
pumpkin and spice. At last, mix in the milk, stirring up
well from the bottom.
Bake in open shells of paste made according to the re-
ceipt given last Thursday. Eat cold, and send around a
plate of cheese with it.
THIRD WEEK MONDAY. 137
Jttonbag.
Giblet Soup.
Turkey and Ham. Corn Puddings.
Peach Pickles. Baked Potatoes.
Farina Custard.
GIBLET SOUP.
Cut the giblets of your turkey into six pieces each,
and stew, closely covered, in a pint of water until tender.
Strain out the barley from the remains of yesterday's soup
and if you have any of Saturday's in the pantry, strain out
the vermicelli and add that. Warm this to a boil with
the liquor in which the giblets were cooked. Boil up
sharply and skim ; add the giblets, and while they simmer
together, put two tablespoonfuls of butter cut into bits,
and rolled in browned flour, into a frying-pan. Stir until
it is hissing hot. Add to the soup with a handful of
chopped parsley, and a tablespoonful of walnut or mush-
room catsup. Boil up once and serve.
TURKEY AND HAM.
Cover the uncarved side of your steamed turkey with
rather thick and fat slices of cooked ham. Three or four
large ones will suffice. Bind them to the body with
greased packthread. Lay the turkey, cut side downward,
and the ham up, in the dripping-pan with a little boiling
water in the bottom. Bake about three-quarters of an
hour, basting the ham, when it begins to drip, with its own
grease. Ten minutes before taking it up, clip the strings,
and remove the ham to a hot dish. Dredge the upper
side of the turkey with flour, and baste with butter to
make a brown froth. Dish, with the ham laid around it.
CORN PUDDINGS.
Add to a can of sweet corn,
i cup of milk.
3
138 FEBRUARY.
2 tablespoonfuls of butter.
1 of sugar.
2 tablespoonfuls of flour.,
i teaspoonful of salt.
Beat up the eggs, add the sugar and butter, the milk,
corn, and, lastly, the flour. Bake in earthenware cups
well buttered, or in neat patty-pans. Turn out upon a
dish, or eat from the cups. They are very nice when hot.
BAKED POTATOES.
Wash, wipe, and bake in a moderate oven. When
done, cut a round piece of skin almost entirely from the
top of each, leaving a " hinge " at one side. With a
small knife make an incision in the mealy part of the
potato, /'. e., the heart, put in a pinch of salt, and a bit of
butter, replace the flap of skin, and send hot to table.
FARINA CUSTARD.
i quart of milk.
4 tablespoonfuls of farina.
3 eggs well beaten,
i cup of sugar.
Vanilla essence 2 teaspoonfuls.
i saltspoonful of salt.
Heat the milk to scalding ; stir in the farina, which
should have been previously soaked in a little cold water
for an hour. Cook in a farina-kettle fifteen minutes, stir-
ring often. Take out a cupful and beat into the eggs
already whipped up with the sugar. Put into the kettle,
stir in salt and flavoring, boil two minutes, and pour into
a deep dish. Eat warm, putting a teaspoonful of sweet
fruit jelly upon the top of each saucerful in serving.
THIRD WEEK TUESDAY. 139
Sfytrir
Plain Calfs Head Soup.
Boiled Mutton. Minced Cabbage.
String-Beans. Beetroot Salad,
Corn Meal Puffs.
PLAIN CALF'S HEAD SOUP.
Wash a calf s head (cleaned with the skin on), in three
waters, and soak one hour in salted water. Then put on
to boil in five quarts of cold water. Cook until the
meat slips easily from the bones. Take out the head,
remove the bones, and throw back into the soup. Set
aside three-quarters of the meat the best portions for
to-morrow's dinner. Chop the ears and other refuse parts
fine ; season with salt, pepper, onion, sweet marjoram, a
teaspoonful of ground cloves, and as much allspice even
spoonfuls. Mix all up well, return to the soup and boil
down to three quarts. Mash the brains and make into
forcemeat balls with raw egg, seasoning and enough flour
to hold them together ; roll in flour and set in a cool
place until wanted. Put two tablespoonfuls of butter into
a saucepan with two tablespoonfuls of browned flour wet
up with cold water, and stir together five minutes. Strain
the soup, put back two quarts over the fire, stir in the
thickening of flour and butter, boil up and put in the
forcemeat balls. Simmer ten minutes, add the juice of a
lemon, and a glass of brown sherry, and pour out. The
reserved quart of " stock " is for another day's soup. Do
not put the calf s tongue into the soup. It is indispen-
sable in to-morrow's ragout.
BOILED MUTTON.
Tli 2 best part for boiling is the leg. Put on in boiling
water and cook, allowing fifteen minutes to the pound.
Make a sauce by taking out a cupful of liquor when it is
nearly done, cooling it until you can take off the fat,
then heating again in a saucepan and stirring into it one
140 FEBRUARY.
tablespoonful of butter, two teaspoonfuls of flour, wet up
with cold water. Stir for five minutes, putting in a tea-
spoonful of chopped parsley, and after another boil, take
from the fire before you put in the juice of a lemon.
In this, as in other cases where the liquor in which
meat is boiled is to be used for broth, salt slightly vfhile
cooking, sprinkling all over lightly with salt the moment
you take it from the fire. Serve the sauce in a boat.
MINCED CABBAGE.
Boil a firm head of cabbage, quartered, in two waters,
tnrowing the first away after ten minutes' cooking and
putting in more as hot, and a little salted. When it is
tender all through, drain and chop quite fine, seasoning
with salt, pepper, and a liberal .portion of butter. Serve
hot in a vegetable dish.
STRING BEANS.
Open a can of string beans an hour before they are to
be used. Cut them into short pieces when you are ready
to cook them ; turn off the liquor and cover them with
cold water. Put into a pot with a bit of salt pork a
little more than an inch square. Boil slowly until tender,
strain, season with pepper, and serve hot, with the pork on
top of the pile of beans.
BEETROOT SALAD.
Boil the beets until tender ; scrape clean ; drop into
cold water for three -minutes. Slice, and pour over them
a dressing of vinegar, salt, sugar, made mustard, pepper,
and one tablespoonful of oil to four of vinegar. Cover,"
and let all stand together for two hours. This salad will
keep for a couple of days.
CORN-MEAL PUFFS.
1 quart of boiling milk.
2 scant cups of white " corn-flour."
cup of wheat-flour.
i scant cup of powdered sugar.
A little salt.
THIRD WEEK WEDNESDAY. 14*
4 eggs, whites and yolks beaten separately.
i tablespoonful of butter.
\ teaspoonful of soda.
i teaspoonful of cream tartar.
J- teaspoonful mixed cinnamon and nutmeg.
Sift soda and cream tartar twice through the flour.
Then, mix flour and meal together, and sift a third time.
Boil the milk and stir into it the meal, flour, and salt.
Boil ten minutes, stirring well up from the bottom. Take
it off, put into a bowl, add the butter and beat hard for
three minutes. Let it cool while you whip the eggs light,
then the yolks and sugar and spice together. Beat these
into the cold mush, and lastly the frothed whites. Whip all
together faithfully, and bake in greased cups or small
" corn-bread moulds," set within a steady oven. When
done, turn out and eat hot, breaking not cutting them
open, and after buttering sprinkling with white sugar.
ffiljiri tDak. tDetme0irag.
Marie's Soup.
Ragout of Calf's Head and Mushrooms.
Mashed Turnips.
Creamed Potatoes. Tomato Soy.
Sponge-cake Pudding.
Nuts and Raisins.
MARIE'S SOUP.
2 sweetbreads.
i quart of soup jelly, left from yesterday's stock.
i quart of cold water.
1 onion.
Bunch of parsley.
2 blades of mace.
142 FEBRUARY.
A dozen mushrooms.
Pepper and salt.
i tablespoonful of corn-starch wet up in cold water.
Wash and scald the sweetbreads, and put on to stew in
the cold water. When they have boiled slowly half an
hour, salt, boil up and skim. Take all the fat from the
top of the cold soup-stock, and stir into the liquor already
on the fire. Add the onion and parsley minced, and the
mace ; season to taste, cover and stew gently for one hour.
Take out the sweetbreads and lay them where they will
cool quickly. Strain the soup, return to the fire ; put in
a dozen mushrooms (you can buy the French champignons
in cans) stew fifteen minutes ; cut the sweetbreads into
small squares, drop into the soup ; thicken with the corn-
starch wet with cold water ; boil up once and serve.
This soup is very fine.
RAGOUT OF CALF'S HEAD AND MUSHROOMS.
I cold boiled calf s head, cut into slices with the tongue,
i can French mushrooms, minus those used for the
soup.
i sliced onion.
Pepper, salt, and sweet herbs.
teaspoonful mixed mace and allspice.
Juice of a lemon.
Butter or dripping for frying.
Cut three-quarters of the calf s head-^-the best parts-
into neat slices, also the tongue. Chop the rest, season
with the onion, pepper and salt, cover with three cups of
cold water, and stew gently down to one cup of gravy.
Meanwhile fry the slices of meat in good dripping. Take
them out with a wire spoon and put into the bottom of a
tin vessel set within another of warm not boiling water.
Cover and set over the fire. Drain, slice and fry the
mushrooms in the fat left in the frying-pan. Drain and
lay these upon the meat in the inner vessel. Time the
cooking of the gravy so as to have it ready, spiced, and
seasoned, to be strained, hot over the meat and mush-
rooms. Put on a tight lid and simmer fifteen minutes,
never boiling once Strain off the gravy into a sauce-
THIRD WEEK WEDNESDAY. 143
pan. Thicken, and let it boil up once. Add the lemon-
juice, put the meat and mushrooms into a deep dish, and
pour the hot gravy over all.
i MASHED TURNIPS.
Boil soft, drain and mash, pressing the water out well,
return to the saucepan, with a generous lump of butter ;
pepper and salt ; stir constantly until the butter is dis-
solved, and all smoking hot, and serve in a covered dish.
CREAMED POTATOES.
In mashing them, add more milk than usual, whipping
up hard with a silver fork. While still very hot, beat in
the white of an egg, already frothed stiffly ; pile in a deep
dish and set, uncovered, within the oven, until a light
crust begins to form on the top, but not long enough to
injure the dish. Brush over with butter to glaze it, and
serve.
TOMATO SOY
Is an excellent " stock " pickle. For directions for mak-
ing it, please refer to page 488, " GENERAL RECEIPTS,
No. i, OF COMMON-SENSE SERIES."
SPONGE-CAKE PUDDING.
1 stale sponge-cake.
2 tablespoonfuls of sugar.
4 eggs, beaten light.
2 cups of milk.
i tablespoonful of corn-starch, wet up with cold milk.
Juice of one lemon and half the grated peel.
Slice the cake and lay some of it in the bottom of a
buttered pudding-dish. Make a custard by scalding the
milk, stirring into it the corn-starch, then pouring it, by
degrees, upon the beaten eggs and sugar. Add the lem-
on ; pour over the cake, put another layer of slices ; more
custard, and so on, until the mould is full. Put a small,
heavy plate on top, and let all stand until the custard is
soaked up. Cover and bake, half an hour, or until done
throughout. Turn out upon a flat dish, sprinkle thickly
with white sugar, and eat warm or cold.
144 FEBRUARY.
NUTS AND RAISINS.
Crack the nuts, and select for table use fair bunches of
plump, fresh raisins.
aijirb
Potage au Riz.
English Pork Pie. Mock Stewed Oysters.
Potato Balls. Mixed Pickles.
Lemon Jelly and Light Cake.
POTAGE AU Riz,
In plainer English, rice-broth, can be achieved for to-
day, with little trouble, by the help of the liquor in which
your mutton was boiled on Tuesday. Wash and soak
a cup of rice in cold water. At the end of half an hour,
add it, with the water in which it has soaked, to the
mutton-broth, from which you must first take the fat.
Boil very slowly two hours, and should the water sink be-
low the original level more than an inch, replenish with
boiling. In another saucepan heat a cup of milk, thick-
ened with a tablespoonful of rice-flour. Season the mut-
ton-broth with pepper and parsley it will hardly need
salt. (Boil up and skim,' before the parsley goes in.)
Pour the hot milk over two beaten eggs, stir in well ; add
to the soup in the kettle, and take instantly from the fire.
ENGLISH PORK PIE.
3 Ibs. of lean fresh pork, cut into strips as long as youi
finger.
6 large juicy apples.
2 tablespoonfuls of sugar.
Pepper, salt, and mace to taste.
1 cup of sweet cider.
2 tablespoorfuls of butter.
THIRD WEEK THURSDAY. 145
Good pie-paste for an upper crust, made according to
receipt given for Thursday of second week in this
month.
Put a layer of pork within a pudding-dish ; season with
pepper, salt, and nutmeg, or mace. Next a layer of sliced
apples, strewed with sugar and bits of butter. Go on in
this order until you are ready for the crust, having the
last layer of apples. Pour in the cider, cover with a thick
crust of good pastry, ornamented around the edge ; make
a slit in the middle, and bake in a moderate oven one hour
and a half. Should the crust threaten to brown too fast,
cover with paper. When nicely browned, brush over with
butter and close the oven door for a moment ; then wash
well with white of egg. Eat hot. You will find it very
good, odd as the receipt may seem.
MOCK STEWED OYSTERS.
Scrape and drop into cold water a bunch of salsify, or
oyster-plant. Cut into short pieces and stew tender in
boiling water, a little salted. Drain off nearly all the
water, and pour into the saucepan a cup of cold milk.
When again hot, add a heaping tablespoonful of butter
and a handful of fine cracker-dust, with pepper and salt.
Stir very slowly for five minutes, and pour out. It should
be about as thick as oyster soup.
POTATO BALLS.
Mash potatoes with a little butter and salt, and let
them get cold. Then work in "a beaten egg. Make into
balls about twice the size of a walnut, with floured hands,
roll them well in flour, and fry yellow- brown in good drip-
ping or lard. Dram in a colander, and pile upon a flat
dish.
LEMON JELLY AND LIGHT CAKE.
5 lemons juice of all and grated peel of two.
2 large cups of sugar.
1 package of Coxe's gelatine,' soaked in two cups of
cold water.
2 glasses pale sherry.
i pint of boDing water.
7
146 FEBRUARY.
Stir sugar, lemch-juice, peel, and soaked gelatine to-
gether, and leave, covered, for an hour. Then pour over
them the boiling water ; stir until the gelatine is dis-
solved ; strain through a flannel bag, without pressing.
Add the wine, and let all drip, untouched, through double
flannel. Pour into a wet mould. In cold weather, or if
set on ice, it will be ready for use in six hours. Pass a
basket of light cake with it.
tDeek.
Lobster Bisque. .
Stewed Chicken. Rice Croquettes.
Crab-apple Jelly. Winter Squash.
Apple Snow.
Tea and Macaroons.
LOBSTER BISQUE.
I can of lobster.
i quart of milk.
i quart of cold water.
3 tablespoonfuls of butter.
% cup of pounded cracker.
i teaspoonful of salt.
A little cayenne pepper.
Free the lobster from all bits of shell, and cut up small,
tearing as little as may be. Put the water into a sauce-
pan, with the salt and pepper. When boiling, stir in the
lobster and stew half an hour. Heat the milk in another
vessel* and, when scalding, stir in the cracker and set in
hot water for ten minutes. The lobster having cooked
for thirty minutes, add the butter, and simmer five min-
utes longer. Then potfr in the milk ; mix all up well ;
set for five minutes in hot water, and serve in a tureen,
Pass sliced lemon with it.
This bisque is delicious.
THIRD WEEKFRIDA Y. 147
STEWED CHICKEN.
Prepare a fine young fowl as for roasting, with the ex-
ception of the dressing, which should be left out. Early
in the day (if you have no gravy already made) put on
the feet and giblets to stew in two cups of cold water,
with a little minced onion. When the giblets are very
tender, and the liquid has boiled down to one cupful,
strain it and set aside the giblets to cool. Chop a
quarter of a pound of pork, put it in the bottom of a pot,
lay the chicken upon it ; pour the gravy over it ; cover
tightly and set where it will heat steadily, but not reach
the boil under an hour. Increase the heat, not allowing
the steam to escape, for an hour longer, but it should not
stew fast at any time. By this time the fowl should be
thoroughly done. Remove carefully to a hot dish ; sea-
son the gravy, adding a little hot water if needful, and
strain out the pork. Add the giblets, chopped fine, stew
fast for one minute, pour over the chicken, and it is
ready for the table.
RICE CROQUETTES.
2 cups of cold boiled rice.
1 tablespoonful of melted butter.
2 eggs, well beaten.
i tablespoonful sugar.
A little flour.
Salt to taste.
Work butter and sugar to a cream, and these into the
rice. Salt, and stir up with the eggs to a smooth paste.
Make into oval balls or rolls, with well-floured hands.
Roil in flour, and fry, a few at a time, in sweet lard.
Drain well and eat hot.
WINTER SQUASH.
Pare, take out the seeds, cut into strips, and lay in
cold water, one hour. Cook in boiling water, a little
salt, until very soft. Drain off every drop of water, and
mash with a potato beetle, stirring in a large spoonful of
butter, and seasoning with pepper and salt. Mound up
in a vegetable dish and serve hot.
148 FEBRUARY.
APPLE SNOW.
6 fine pippins (raw).
2 cups of milk.
4 eggs.
i cup of powdered sugar.
Make a custard by stirring into the hot milk half the
sugar, the yolks of all the eggs, and the white of one,
and cooking, stirring constantly until it thickens. Let
this cool while you whip the whites to a stiff meringue
with the rest of the sugar. Peel the apples, and grate
directly into the meringue, stirring in at once that the
coating of egg may prevent them from changing color.
Put the cold custard in the bottom of a glass dish, and
heap the snow upon it. Eat soon after making it.
TEA AND MACAROONS.
Pass after dinner in the dining-room, or send into the
parlor.
Sfyirir \ftttk. Saturbag.
Ayrshire Soup.
Mutton Chops and Tomato Puree. Potato Strips.
Sweet Pickles. Boiled Beans.
Macaroni Pudding.
AYRSHIRE SOUP.
4 Ibs. of lean beef.
2 Ibs. of marrow-bones well cracked.
2 onions.
2 turnips.
3 stalks of celery.
Bunch of sweet herbs.
6 large potatoes.
^ cup of oatmeal.
THIRD WEEK SATURDAY.. 149
Pepper and salt.
6 quarts of cold water.
Chop the vegetables and herbs ; cut the meat fine, and
break up the bones. Put the oatmeal to soak in a pint
of water. Slice the potatoes, and parboil them in hot
water for ten minutes. Add them then to the other
vegetables, and put them all, with the meat and bones,
into a soup-pot, with the water. Stew for four hours,
until the liquor in the pot has fallen one-third. Strain
through a colander, set aside two quarts of the stock
until to-morrow, after seasoning it all, and return the rest
to the fire. Boil up and skim ; add the oatmeal, and
stew, covered, forty minutes, stirring often, lest it should
burn.
MUTTON CHOPS AND TOMATO PUKE'S.
Broil the chops, after trimming them neatly ; rub, as
soon as they leave the gridiron, with butter on both sides ;
pepper and salt, and cover, for a few minutes, in a hot
water dish, that they may take up the seasoning.
Make the puree by stewing a can of tomatoes until
almost dry, then seasoning, and stirring in a tablespoon-
ful of butter rolled in flour. Simmer three minutes, ar-
range the chops on their sides, overlapping each other,
inside of the curve of a flat dish, and pour the puree
within their enclosure.
POTATO STRIPS.
Pare and cut the potatoes in long strips, the length of
the potato, and not more than the sixteenth of an inch
thick. Lay in ice-water for one hour ; dry by laying on
one clean towel and pressing another upon it, and fry, not
too many at once, in hot lard, a little salt. Take out so
soon as they are browned lightly, toss in a hot colander,
and serve in a deep dish lined with a napkin.
BOILED BEANS.
Soak all night, and in the morning change the cold water
for lukewarm. Leave in this two hours ; drain it off and
put them on to boil in cold water, with a piece of fat salt
ISO FEBRUARY.
pork two inches square. Cook slowly until soft. Take
out the pork, drain the beans well, season with pepper,
and dish.
MACARONI PUDDING.
Ib. of macaroni broken into inch lengths.
2 cups of boiling water,
i tablespoonful of butter.
1 large cup of milk.
2 tablespoonfuls of sugar.
Grated peel of half a lemon.
A little cinnamon and salt.
Boil the macaroni in the water until it is tender, and
has soaked up the liquid. It must be cooked in a farina-
kettle. Add the butter and salt. Cover for five min-
utes without cooking. Put in the rest of the ingredients.
Simmer, after the boil begins, ten minutes longer, before
serving in a deep dish. Be careful, in stirring, not to
break the macaroni. Eat with butter and powdered su-
gar, or cream and sugar.
Potato Soup.
Roast Beef. Baked Hominy.
Sweet Potatoes, baked. Cabbage Salad.
Arrow- Root Pudding^ Cold.
Coffee.
POTATO SOUP.
3 pints of good stock,
i quart of cold water.
12 mealy potatoes,
i onion.
\ cup of rice.
FOURTH WEEKSVNDAY. 15 1
2 tablespoonfuls of butter.
Seasoning to taste.
Slice the potatoes, cover with boiling water, and cook
ten minutes. Throw away this water, and add the quart
of cold, slightly salted, and the onion, to the potatoes.
Boil to pieces, and pass, with the water in which they
were boiled, through a colander into the stock. Heat all
together, and cook gently half an hour, before adding the
rice, which should have been boiled soft in a very little
water. When the rice is nearly dry, stir in the butter, put
into the soup, and simmer five minutes.
ROAST BEEF.
A rib-roast is best for family use. Make your butcher
saw off about half of the bone, after cutting the ends
of the ribs clear of the meat ; then fold the flap neatly
around to the thick part, and secure with skewers. The
" trimmings " are yours a fact housekeepers often fail
to insist upon. The meat is weighed before you buy it.
Take all that you pay for and you will seldom be at a
loss for a " base " for soup or gravy. Between butchers
and cooks, there is enough wasted in American kitchens
to supply a National Soup-house that might feed all the
poor in the land.
Put your beef in the dripping-pan ; pour a cup of boil-
ing water over it, and roast ten minutes for every pound,
Bake as soon as the juices begin to flow the oftener in
reason the better. Jf your meat has much fat on top,
cover it the fat with a paste of flour and water. When
nearly done, remove this, dredge the beef with flour, baste
well with gravy, strew salt over the top, and serve. Pour
the fat off from the gravy ; return to the fire, thicken
with browned gravy, season, and boil up once.
SWEET POTATOES BAKED.
Parboil, take off the skins, and, half an hour before you
take up your beef, lay the potatoes in the dripping-pan to
brown, basting them with the meat. They should be of a
fine brown. Drain off the grease, and lay about the beef
when dished.
FEBRUARY.
BAKED HOMINY.
1 cupful of cold boiled hominy (small grained).
2 cups of milk.
1 large teaspoonful of butter.
The same of sugar.
A little salt.
2 eggs.
Work the melted butter well into the hominy, mashing
all lumps. Then come the beaten yolks ; next, sugar
and salt ; then, gradually, the milk ; lastly the whites.
Beat until perfectly smooth, and bake in a greased pud-
ding-dish until delicately browned. Serve in the bake-
dish.
CABBAGE SALAD.
Chop a firm white cabbage with a sharp knife. A dull
one bruises it. Make a dressing of two tablespoonfuls of
oil ; six of vinegar; a teaspoonful each of salt and sugar ;
half as much each of made mustard and pepper. Work
all in well, the vinegar going in last, and then beat in a
raw egg, whipped light. Pour over the salad, toss up
with a fork, and serve in a glass dish.
ARROW-ROOT PUDDING (COLD).
3 even tablespoonfuls of arrow-root. Get the Bermuda
if you can, or you may require more.
3 cups of fresh milk.
2 tablespoonfuls of sugar.
i tablespoonful of butter.
Ib. of crystallized peaches, chopped fine.
Heat the milk to scalding, and stir in the arrow- root
wet up with cold milk. Stir ten minutes, and add sugar
and butter. Stir five minutes more, and pour out. When
nearly cold, beat in the fruit. Pour into a wet mould.
Make on Saturday, and on Sunday, turn out upon a dish,
and eat with sugar and cream. It is very good without
the fruit, but needs more sugar in making.
COFFEE
Should be served last of all.
FOURTH WEEK MONDAY. 1 53
Jburtl) tihek. JHon&ag.
Bread Soup.
Cannelon of Beef. Pork and Beans.
Chow-chow. Potato Stew.
Peach Batter Pudding.
BREAD SOUP.
A few raw beef-bones and trimmings, spoken of yester-
day. Bones, bits of skin, gristle, etc., left from Sunday's
roast when you have cut off the meat for the cannelon.
i pint of stock.
1 onion.
2 stalks of celery.
Bunch of sweet herbs.
4 quarts of cold water.
1 Ib. stale bread-crusts, the drier the better, provided
they are not mouldy or sour.
Salt and pepper.
2 tablespoonfuls of butter.
Crack the bones, chop meat and vegetables ; put on in
the water, and boil slowly down to two quarts. Strain the
liquor ; let it cool ; take off all the fat, season, and re-
turn to the pot with the stock. Boil up and skitn ; put in
the crusts ; stew, covered, half an hour. Take it from the
range and beat in the butter, taking out indissoluble bits.
Then simmer, in a vessel set within another of boiling
water, half an hour.
As you will see, by a careful perusal of these directions,
the preparation of this soup requires little actual expendi-
ture of time. I beg, therefore, that you will " gather *up
the fragments " from larder and bread-box, and give your
family a hot, nourishing, u comforting " dish of porridge,
if it is wash-day.
CANNELON OF BEEF.
Cut the meat from your cold roast, and chop it fine.
Season well, and beat into it the yolks of three eggs and
the white of one. Add one-third as much cold mashed
7*
154 FEBRUARY.
potato as you have meat, wet up with gravy, and make,
with floured hands, into a long roll three times as long
as it is broad. It should be just soft enough to handle.
Dredge thickly with flour, and lay in a greased baking-
pan. Invert another one over it, and bake until it is
hissing hot on top and sides, when uncover, and brown
quickly. Brush over the outside with white of egg ;
dredge again with flour, shut the oven-door to brown this,
glaze again with egg, and shut up the oven for one min-
ute. Carefully, with the aid of a cake-turner, slip the
cannelon to a hot dish and serve.
CHOW-CHOW
Should go around with the cannelon.
POTATO STEW.
Pare and cut the potatoes into dice. Stew in hot
water, with a slice of fat salt pork, cut very small, half a
minced onion and a little chopped parsley, until the pork
is dissolved and the potatoes very tender. Pepper, and
if necessary, salt, and pour into a hot, deep dish. The
" stew " should not be too liquid, nor yet stiff.
PORK AND BEANS.
This is a good, nourishing dish for Monday, and easily
managed, if you have boiled the beans on Saturday. Fill
a bake-dish nearly full of them, and put in the middle a
piece of fat salt pork, about three inches wide, which you
have parboiled in your soup. It will improve the taste
of the " stock " and be itself the better for the temporary
association. Pour in a little hot water to keep the beans
from burning. Pepper and bake, covered, for half an
hour. Remove the cover and brown.
PEACH BATTER PUDDING.
Open a can of peaches whole ones, if you have them
and pour into the bottom of a buttered pudding-dish
before you make your batter. There should be just
syrup enough to half cover the fruit.
For batter, take i quart of milk.
10 tablespoonfuls of prepared flour.
FOURTH WEEK TUESDAY. 155
5 eggs, beaten light.
i tablespoonful of melted butter.
i saltspoonful of salt.
Beat the jolks light, add the milk and salt, and pour
slowly into a hole made in the middle of the flour.
Finally, stir in the whites lightly, but not until you have
beaten the batter smooth. Pour over the peaches and
bake quickly. You can put it in the oven after the beans
are done, setting the latter aside to keep warm. If you
have not time to make sauce, eat with butter and sugar.
Do not let the pudding stand after drawing from the oven,
or it will fall.
Jourtl)
Cream Soup.
Roast Breast of Veal. Stewed Tomatoes.
Plain Boiled Potatoes. Celery.
Essex Pudding with Jelly Sauce.
CREAM SOUP.
3 Ibs. lean veal.
3 beaten eggs.
2 blades of mace.
1 onion.
2 quarts of water.
2 cups of milk.
2 tablespoonfuls of rice flour (or corn-starch).
Pepper and salt.
Chop the meat and onion fine, cover with the water,
and stew slowly three hours. Strain, cool and skim.
Season and set back on the fire. Boil up and skim care-
fully ; add the milk, and when hot, the corn-starch wet
with cold water. As it thickens, take out a cupful, pour
upon the eggs ; stir into the soup, and take at once from
the fire.
156 FEBRUARY
ROAST BREAST OF VEAL.
Mak2 incisions between the ribs and the meat, and
stuff with a force-meat of dry bread-crumbs, chopped pork
or ham, pepper, sweet marjoram, and one beaten egg.
Save a little to thicken the gravy. Roast slowly, basting
often and copiously. Dredge at the last with flour, and
baste well, when this has colored, with butter.
STEWED TOMATOES.
Stew a can of tomatoes twenty -five minutes ; season
with pepper, salt, a little sugar, and a tablespoonful of
butter. Cook five minutes and serve.
.PLAIN BOILED POTATOES.
Pare very thin, and put on (after having lain half an
hour in cold water) in boiling water. Cook fast until a
fork will go easily into the largest ; drain off every drop
of water, and throw in salt. Set back, uncovered, on the
side of the range, or where they will dry quickly, yet not
scorch. Serve in an uncovered dish.
CELERY.
Wash, scrape, trim off the green tops, and throw aside
for seasoning soups, vinegar, etc., the rank green stalks.
Lay the better parts in cold water until wanted for the
table. Put into a tall glass or celery-stand.
ESSEX PUDDING.
2 cups of fine bread-crumbs.
2 tablespoonfuls of sago, soaked three hours in a little
water.
f of a cup of powdered suet.
5 eggs, beaten light.
i cup of milk,
i cup of sugar.
i tablespoonful flour, wet in cold milk.
j- Ib. of whole raisins, " plumped " by laying them in
boiling water for two minutes.
A little salt.
Cook the sago in enough water to cover it until tender
and nearly dry. Heat the milk and pour upon the beatei
FOURTH WEEK WEDNESDAY. 1 57
eggs and sugar, add the crumbs, beating into a good
batter in a bowl ; then suet, flour, sago, and salt. Butter
a mould thickly and lay the raisins, dredged with flour, in
the bottom and sides, in whatever designs you fancy.
Fill the mould with the batter well beaten up at the last
putting it in by cautious spoonfuls not to dislodge the
raisins, which should be imbedded in the butter. Put on
the lid of the pudding mould, and boil one hour, never
relaxing the heat. Dip in cold water and turn out upon a
flat dish. Eat with jelly sauce.
JELLY SAUCE.
cup of currant jelly.
2 tablespoonfuls of melted butter.
i lemon juice and half the grated peel.
\ teaspoonful of nutmeg.
i tablespoonful of powdered sugar.
i glass of wine.
i cup of boiling water.
i teaspoonful flour.
Beat the hot water gradually into the jelly, and add
the butter, lemon, and nutmeg. Warm almost to a boil,
put in the sugar, then the flour wet up with cold water.
Boil up once sharply ; add the wine, and take from the
fire. Set, closely covered, in a vessel of hot water until
wanted. Stir well before pouring it out.
tUeek.
Julienne Soup.
Veal and Ham Pie. Halibut Steaks, Broiled.
Scalloped Potatoes. Stewed Cauliflower.
Pancakes with Preserves.
JULIENNE SOUP
ENNE OU.
a Ibs. of mutton, and a like quantity of veal, with some
-
158 FEBRUARY.
2 carrots.
2 turnips.
Half a cabbage.
3 onions.
3 stalks of blanched celery.
\ can of tomatoes.
5 quarts of cold water.
2 tablespoonfuls of butter.
2 teaspoonfuls of sugar.
Bunch of sweet herbs.
Pepper and salt.
Cut the meat small, crack the bones, and put on to
cook in five quarts of water with the herbs. While it
simmers, prepare the vegetables, with the exception of
the cabbage and tomatoes, by cleaning, paring, and cutting
them into narrow strips about two inches long, and as
nearly as possible of uniform size. Lay them in cold
water for one hour. Drain very dry, and put them into a
frying-pan in which you have melted, but not cooked, the
butter, and dissolved the sugar. Toss them over a hot
fire until they are coated with the butter, but do not let
them scorch. Set aside in a clean vessel set within one
of hot water. When the meat has boiled to rags, and
the liquid is reduced one-third, strain it and set by until the
fat rises and can be taken off. Return the soup to the fire,
season, boil up and skim ; add the glazed vegetables,
with the chopped cabbage which should have been par-
boiled, then drained and the tomatoes, cut up small.
Stew gently for one hour. Serve with the vegetables in
it.
This will make enough soup for two days, unless your
femily be large.
HALIBUT STEAKS BROILED.
Wash and wipe the steaks dry. Broil upon a buttered
gridiron, turning when the lower side is done. Remove
carefully to a chafing-dish, and anoint with a mixture of
butter, salt, pepper, and a little lemon-juice.
Always serve fish upon hot plates. Pass , potatoes, and
no other vegetable, with it.
FOURTH WEEK WEDNESDAY. 1 59
SCALLOPED POTATOES.
3 cups of mashed potatoes.
3 tablespoonfuls of milk.
2 tablespoonfuls of butter.
Yolks of four hard-boiled eggs. (Cut the whites in
rings to garnish your fish.)
Handful of dry bread-crumbs.
Salt and pepper.
Beat butter, milk, and seasoning into the potatoes while
hot. Put a layer in the bottom of a buttered pudding-
dish ; cover this with thin slices of yolk ; pepper and salt
them ; spread another layer of potato over these, and
proceed in this order until the dish is full, having the top
layer of potato. Strew thickly with bread-crumbs. Bake
covered until hot through, then brown quickly. Serve
in the bake-dish.
VEAL AND HAM PIE
Cut the meat from the cold roast of yesterday. Put the
bones, well-cracked, the refuse bits of meat and skin into
a saucepan with an onion, a few spoonfuls of tomatoes,
and three cups of cold water, and cook slowly until there
remains but one cup of gravy. Strain and season, thick-
ening with a tablespoonful of browned flour. Cut the
veal into small, even slices. If you have no cold boiled
ham, cook half a pound on purpose by boiling in your
gravy stock. Slice this also, and lay upon the veal, with
now and then a slice of hard-boiled egg. Fill the dish
with alternate layers of veal and ham ; pour in the gravy,
and cover with a thick crust of good pastry, such as you
made last Thursday for your pork-pie. Bake one hour.
STEWED CAULIFLOWER,
When your soup is about half done, and before yo<t
strain it, take out a cupful, strain through a thin cloth, and
put into a saucepan, with a little salt and a tablespoonful
of butter. Cut a cauliflower into small bunches, when you
have washed and trimmed it, and lay these in the cooled
broth. Stew slowly, covered, twenty-five minutes, turning
the bunches now and then. When they are tender, take
them out, lay in a covered dish to keep warm, stir into the
I6O FEBRUARY.
broth a tablespoonful of butter, cut into bits and rolled in
flour, with nearly" half a cup of milk. Pepper, boil up
once, and pour over the cauliflower.
PANCAKES WITH PRESERVES.
i pint of prepared flour.
About a quart of milk.
6 eggs.
A little salt.
Beat the yolks light, add the salt and two cups of milk,
then the flour and beaten whites alternately, and thin with
more milk until the batter is of the right consistency. It
should be quite thin. Have ready in a small frying-pan a
tablespoonful of butter or sweet lard, hissing hot, but not
discolored by too long heating. Pour in enough'batter to
cover the bottom of the pan, and fry quickly, pouring off
the fat so soon as the cakes set. Turn it with a lift of your
spatula and a skilful toss of the pan at the same time.
As fast as the pancakes are done the same lard will do
for several let an assistant spread each upon a hot plate
and cover with sweet jam or jelly, rolling up neatly so
soon as this is done. Sprinkle with powdered sugar, and
set in a warm oven until you are ready for dessert.
'Jburtlj (Dtek.
Chicken Broth.
Chickens and Rice. Potato Croquettes.
Boiled Sweet Potatoes. Cold Slaw Cream Dressing.
Poor Man's Plum Pudding.
CHICKEN BROTH.
Draw, stuff, and truss a pair of chickens, as for roasting ;
tie soft pack-thread around their legs and wings, binding
them close to their bodies, and put on to boil in four
quarts of cold water, a little salted. They will require at
FO UR TH . WEEK THURSDA Y. 1 6 1
least one hoi.r's boiling, if they are of fair size. Do not
cook fast, especially at first. Try with a fork if they are
tender, and if it pierces the breast easily, take them up,
butter well, and set in a warm place, covered. Take out
a cupful of liquor when they are three-quarters done, in
which to cook your rice. Strain the broth after taking out
the fowls, season with pepper and chopped parsley and
put again over the fire. Take off the scum, as it rises, and
boil hard fifteen minutes. Then add a half cupful of rice,
previously stewed soft in a very little water. Simmer a
quarter of an hour ; pour in a cup of milk in which has
been stirred a tablespoonful of rice-flour ; bring to a slow
boil, and pour a few spoonfuls upon two beaten eggs.
Return these to the soup, stir them in and take from the
fire. Have ready the giblets and one hard-boiled egg
chopped fine in the bottom of the tureen, and turn in the
broth upon them.
CHICKENS AND RICE.
Parboil a cup of rice in a little water. When it has
taken it up, and is about half done, add the cupful of broth
taken from the soup, seasoned well. Cook the rice slowly
in it until done. (Always cook rice in a farina-kettle, and
shake, instead of stirring.) It should absorb all the gravy.
At the last, stir in a beaten egg, mixed with a tablespoon-
ful of melted butter. It is best to do this with a fork, and
not a spoon. Make a low, flattened mound of the rice
upon a hot dish ; remove the pack-threads from the
chickens and lay them on the top. Pass grated cheese
with it.
POTATO CROQUETTES.
To each cupful of mashed potato, add half a raw egg,
beaten light, a little salt and pepper, and half a teaspoon-
ful of butter. Beat well. Make into oblong balls, or rolls,
flour well and fry. a few at a time, in boiling lard, or drip-
ping. Drain off the fat and serve hot.
BOILED SWEET POTATOES.
Select those of uniform size, wash, wipe, and boil until
a fork will penetrate them easily. Skin, set in the oven a
moment to dry, and send to table.
1 62 FEBRUARY*
COLD SLAW CREAM DRESSING.
I soiall head of white cabbage, shred fine.
i cup of milk, scalding hot.
j of a cup of vinegar.
i tablespoon ful of butter.
i egg, beaten light.
i tablespoonful of sugar.
i even tablespoonful of corn-starch.
i teaspoouful essence of celery.
Pepper and salt to taste.
Rub butter and sugar together and pour over them the
hot milk. Beat into these the frothed egg. Put into a
vessel set within another of hot water, add the corn-starch
wet up with cold water, boil slowly until it thickens, and
set aside. In another saucepan scald the vinegar ; put in
the pepper and salt with essence of celery, and pour hot
over the cabbage. Mix up well ; put back into the sauce-
pan, and stir briskly over the fire until it is smoking all
through, but not until it boils. Turn it into a bowl, stir
into it the custard with a silver fork, until well mixed ;
cover, to keep in the strength of the vinegar, and set it
where it will cool suddenly. It is very fine.
POOR MAN'S PLUM PUDDING.
3 eggs.
i quart of milk.
Small loaf of stale bread.
i tablespoonful of sugar.
\ Ib. seeded raisins, cut in two.
Cinnamon to taste.
A pinch of salt.
Butter.
Slice the bread and cut off all the crust. Butter thinly
and lay in order in a ze/^//-greased pudding-dish, strew-
ing each layer with raisins. Heat the milk, put in sugar
and salt, and pour over the beaten eggs. Lay a heavy
saucer upon the top of the bread and soak with the
custard. Let all stand half an hour, then set in a drip-
ping-pan of boiling water, cover closely, and cook one
hour, keeping the pan full of water at a hard boil. Turn
out and eat with liquid sauce.
FOURTH WEEK FRIDAY. 163
Jburtl) tDcck.
Wednesday's Soup.
Boiled Cod.
Chicken Pates. Cheese Fingers.
Mashed Potatoes. Mashed Turnips.
Sweet Potato Pudding.
WEDNESDAY'S SOUP.
The Julienne soup which, as I stated in the receipt for
making it, was sufficient for two days, will have kept per-
fectly well in the refrigerator, or in any cold closet. You
have now only to warm it over not quite to the boil, and
it will be even better than upon the first day. It is wise,
sometimes, to skip a day with a rechauffe, for fear of
wearying those for whose comfort your bills-of-fare are
made up.
BOILED COD.
Sew up the piece of fish in a thin cloth, fitted neatly to
the shape, and boil in salted water (boiling from the first),
allowing about fifteen minutes per pound. Unwrap care-
fully and pour over it a sauce made thus :
Heat half a cup of milk and as much water together ;
stir in a tablespoonful of butter, cut into bits and rolled in
flour, and when it has thickened, pour by degrees upon
two beaten eggs. Put back into the saucepan and stir
for one minute ; add salt, chopped parsley, and a dozen
capers or nasturtium seeds. Take at once from the fire.
CHICKEN PATE'S.
Line your pate-pans with a good paste, made according
to either of the receipts already given this month, and
bake in a brisk oven.
Mince the chicken left from yesterday. Put the bones
and stuffing into a saucepan with two cups of cold water,
and stew down to one cup of gravy. Season this well, add
1 64 FEBRUARY.
three tablespoonfuls of milk when you have strained out
the bones, a tablespoonful of butter, and a very little par
sley. The stuffing should thicken it sufficiently. Stir in
the chicken, warm until hot, but do not let it boil, or it
will be spoiled. Fill the paste-shells, having taken them
from the tins ; arrange upon a hot dish and set within an
open oven until they are sent to table.
CHEESE FINGERS.
Cut good pastry, left from your pats, into strips three
inches long and two inches wide. Strew with grated
cheese, season with pepper and salt ; double the paste
upon this lengthwise, and bake in a quick oven. Brush
over with beaten egg just before taking them up, and
sift a little powdered cheese upon them.
Pile, log-cabin-wise, upon a folded napkin laid within a
flat dish, and eat without delay, as they are not good cold.
MASHED POTATOES AND MASHED TURNIPS.
The receipts for these standard dishes having been
already given this month, it is scarcely necessary to repeat
them here. Bear in mind, always, that they must be
served hot, and the turnips be well drained.
SWEET POTATO PUDDING.
i Ib. parboiled sweet potatoes.
\ cup of butter.
| cup of white sugar.
i tablespoonful of cinnamon.
4 eggs, whites and yolks beaten separately.
i teaspoonful- of nutmeg.
i lemon, juice and grated rind.
i glass of brandy.
Let the potatoes get entirely cold, and grate them.
Cream the butter and sugar; add the yolks, spice and
lemon. Beat the potato in by degrees, to a light paste ;
then the brandy, lastly the whites. Bake in a buttered
dish, and eat cold.
FOURTH WEEK SATURDAY. 165
Jourtl) tDttk. 0atur&ag.
Bean and Celery Soup.
Jugged Pigeons. Shred Macaroni.
Currant Jelly. Brussels-Sprouts.
Sponge-Cake Fritters,
BEAN AND CELERY SOUP.
i quart of dried beans, soaked all night.
i bunch of celery the blanched stalks only.
i Ib. of salt pork, cut into strips.
1 Ib. of beef lean, also cut up.
2 tablespoonfuls of butter.
Pepper.
5 quarts of water cold,
i onion, minced.
. Cover beans, meat, onions, and half the celery cut into
bits, with the water, and boil to pieces, and until the
liquid is reduced one-third. Rub the beans and celery
through a fine colander into the soup. Return to the fire,
season with pepper, put in the rest of the celery, cut into
inch-lengths, and simmer half an hour, stirring often, that
it may not " catch " on the bottom. Set aside a quart of
it, if you can spare as much, for Monday's soup.
JUGGED PIGEONS.
Clean and wash well, and stuff with a dressing made of
the giblets boiled and chopped, a slice of fat pork also
minced fine ; the yolks of two hard eggs rubbed to pow-
der, some bread-crumbs, pepper and salt, bound with a
beaten raw egg. Tie the legs and wings close to their
bodies, and pack the pigeons in a tin pail with a tight
top. Plunge this into a pot of boiling water; put a
weight on top to keep it steady, and cook two hours and
a half. The water . should not boil over the top. Drain
off the gravy into a saucepan, thicken with a tablespoon-
166 FEBRUARY.
ful of butter rolled in flour. Season, \>oil up, pour over
the pigeons. Cover again, and leave in the hot water
ten minutes before serving.
SHRED MACARONI.
Break half a pound of pipe macaroni into pieces two
inches long, and cook in boiling water, a little salted, ten
minutes. Drain off the water, and spread the macaroni
out to cool upon a dish. When cold, take a sharp knife
or a pair of scissors, and split each piece in half, length-
wise. Put on in a farina-kettle with a cup of hot milk
and a tablespoonful. of butter, seasoning with pepper and
salt. Cover and stew tender, but not to breaking. Ten
minutes after the boil should do this. Then stir in three
tablespoonfuls of grated cheese. Serve in a deep dish.
BRUSSE LS-SPROUTS.
Wash and pick over very carefully. Put on in plenty
of boiling water with a little salt, and cook fifteen minutes
after the water begins to boil anew. Drain well and pile
upon a dish, with drawn butter poured over them.
SPONGE-CAKE FRITTERS.
8 penny sponge-cakes very stale.
i cup of boiling milk, with a pinch of soda stirred in.
4 eggs whipped light.
i tablespoonful of flour wet up in cold milk.
J Ib. currants, washed and dried.
Roll the cakes into fine crumbs ; pour over them the
hot milk, with the soda and flour stirred into it. Cover
for fifteen minutes, then beat until cold. Add the
whipped eggs the yolks first, then the whites ; finally,
the currants dredged with flour. Beat all well. Drop in
great spoonfuls in boiling lard, trying one first to be sure
that the batter is of the right consistency ; drain quickly
in a hot colander ; sprinkle with powdered sugar mixed
with nutmeg, and serve hot.
FIRST WEEK SUNDAY. 167
MARCH. '
fmi \3Jttk. Suniag.
Mushroom Soup.
Roast Ducks. Savory Scotch Pudding.
Spinach in a Mould. Grape Jelly.
Green Peas.
Turret Cream.
Coffee.
MUSHROOM SOUP.
3 Ibs. of knuckle of veal, well cracked,
i onion.
Bunch of parsley.
A slice of ham, or some ham or salt-pork bones.
i can of French mushrooms.
1 tablespoonful of butter.
2 tablespoonfuls of flour.
2 beaten eggs.
Pepper and salt.
i cup of milk.
4 quarts of cold water.
Crack the bones and mince the meat, onion, and pars-
ley. Cover with the water, and boil gently three hours,
or until the stock has diminished one-half. Strain, season,
boil up and skim. Add the mushrooms, drained from the
can liquor, and sliced. Stew twenty minutes ; put in the
milk, the flour, wet up in cold water, and when it thickens,
beat a cupful into the whipped eggs. Stir into this the
butter, return to the soup, let it almost boil, and pour out.
To the lovers of mushrooms this is a delicious soup.
ROAST DUCKS.
Draw, clean and wash a pair of ducks. Stuff one only
with a dressing made of bread-crumbs, the hard-boiled
168 MARCH.
yolk of an egg, a little minced sage and onion. Rub the
inside of the other with melted butter, pepper and salt.
Many do not like the taste of onion and sage, while others
do not enjoy roast duck without the flavor of these con-
diments. Put the fowls into the dripping-pan, pour a cup
of boiling water over them, and roast about an hour,
basting frequently. At the last, dredge with flour, and
baste with butter ; then brown. Chop the giblets fine,
pour the fat from the top of the gravy in the dripping-
pan, thicken with browned flour that which is left, and
stir in the giblets.
GREEN PEAS
Have, from time immemorial, been the adjunct of roast
ducks. As the best substitute to be had at this season,
open a can of preserved green peas the French cans
are best ; let them stand an hour to get rid of the airless
taste that is apt to cling to canned vegetables ; pour off
the liquor ; cook twenty minutes in boiling water, a little
salt ; drain dry, and stir up in them a teaspoonful of but-
ter, with pepper to your liking.
SAVORY SCOTCH PUDDING.
i quart of milk.
i cup of best oatmeal, soaked all night in cold water.
i cup of gravy.
4 tablespoonfuls of bread-crumbs.
i tablespoonful of butter.
3 eggs.
Pepper and salt.
When your soup is ready to strain, dip out a cupful and
set by to cool. Take off the fat and stir into the soaked
oatmeal. Mix up well ; put in a farina-kettle with boil-
ing water around it, and add by degrees, as it thickens,
the milk heated to scalding. When all is in, salt and
pepper to taste and cook fast, stirring often, ten minutes.
Take from the fire, and let it cool.
N.B. If you have the gravy, all this can be done on
Saturday.
When cold, beat in the butter, melted, working out all
the lumps and taking the skin from the top. Beat in the
FIRST WEEK SUNDAY. 169
whipped eggs, working up fast and hard. Pour into a
buttered pudding-dish ; bake, covered, one hour, then
brown. Serve in the bake dish.
SPINACH IN A MOULD.
Pick over carefully, clip off the stems and put on the
leaves in boiling water, with salt stirred in. Boil hard
fifteen minutes. When done, drain, pressing out all the
water. Chop fine ; put back into the saucepan with a
piece of butter a large spoonful for a good dish a little
powdered sugar, salt and pepper to taste. Stir and toss
until very hot ; press hard into a mould wet with hot
water, and turn out with care upon a heated dish. Lay
round slices of hard-boiled eggs on the top.
TURRET CREAM.
i quart of milk.
i package Coxe's gelatine.
i heaping cup of white sugar.
3 eggs beaten light, whites and yolks separately.
Ib. crystallized fruit
Vanilla flavoring.
Juice of a lemon in which half the grated peel has been
soaked, then strained out.
Soak the gelatine three hours in a large cup of cold
water. Scald the rnilk, stir in the sugar, and when this
has melted, the gelatine. Stir over the fire five minutes ;
pour out half of the mixture into a bowl, and add the
whipped yolks to that left in the saucepan. Stir one
minute, and take from the fire. Flavor the yellow gelatine
with lemon the white with vanilla. As soon as the yellow
begins to congeal, whip one-half of the stiffened whites
into it, a little at a time, with a Dover egg beater. Add
the rest to the white gelatine, in the same manner, whip-
ping each in until it stiffens before adding more, and not
ceasing until both are heaps of " sponge." Wet the in-
side of a tall fluted mould with water, and arrange in the
bottom, close to the outside of the mould, a row of crys-
tallized cherries. Then, put in a layer of the white mix-
ture ; on this, close to the outside, strips of apricots or
peaches ; then a layer of yellow mixture, another border
8
I/O MARCH.
of cherries, and so on, until the materials are used up.
Do this on Saturday. Next day, dip for one instant in
hot water, -and invert upon a flat dish.
Eat with brandied fruit. It will be a beautiful dessert.
COFFEE.
Pass with light cakes or sweet biscuits.
ftloniag.
Tomato and Bean Soup.
Ham and Eggs. Fricassee of Duck.
Stewed Corn. Glazed Potatoes,
Queen's Pudding.
TOMATO AND BEAN SOUP.
Open a can of tomatoes ; take out the hard and unripe
portions, cut up the rest in small pieces, and heat to a boil
before adding the bean soup set aside from Saturday.
Simmer all together half an hour, season to taste, and
pour over the dice of fried bread you have put in the
bottom of the tureen.
HAM AND EGGS.
Pour a little hot water in a frying-pan, if you use
smoked raw ham for this dish, and cook the slices in it ten
minutes. Let them get perfectly cold. Fry in their own
fat until tender throughout and crisp at the edges. Drain
the fat from them and arrange them upon a hot dish.
Strain the fat, return to the pan, and fry the eggs without
turning. Cut the ham in neat slices, lay an egg upon
each, and serve.
FRICASSEE OF DUCK.
Cut the meat from the bones of yesterday's ducks, di-
viding the joints neatly, and slicing the breast, etc.
Crack the skeleton to pieces, and put it, with the skin,
FIRST WEEK MONDAY. 1?1
stuffing, and gristly bits, into a saucepan. Cover with
cold water, and ste,v until a cupful of good gravy is ex-
tracted. Strain and season this ; put in the sliced duck.
Set within a pot of hot water and bring the contents of
the inner saucepan almost to a boil. Add a couple of
beaten eggs ; stir up well and set aside in the hot water,
covered, for five minutes. The meat must not actually
boil once.
STEWED CORN.
Open a can of corn, an hour before cooking it. Put it
into a saucepan when you are ready for it ; cover with
boiling water, and let it stand without cooking, for ten
minutes. Drain off the water ; cover the corn with hot
milk, a little salted ; set within a vessel of hot water, and
cook for half an hour, or until tender. Stir in a table-
spoonful of butter, cut into thirds, each rolled in flour ;
simmer ten minutes, pepper, and turn into a deep covered
dish.
GLAZED POTATOES.
Parboil them in their skins ; peel quickly and lay in
the dripping-pan within a hot oven. As soon as they
begin to " crust " over, baste with good dripping or butter.
Repeat this three times until they are of a glossy brown.
Eat hot.
QUEEN'S PUDDING.
10 fine pippins, pared and cored.
Ib. macaroons, pounded fine.
2 tablespoonfuls of sugar.
teaspoonful cinnamon.
\ cup crab-apple or quince jelly.
i tablespoonful of brandy.
i pint of milk.
i tablespoonful corn-starch.
Whites of 3 eggs.
A little salt.
Put the apples into a buttered pudding-dish. Fill this
half full of cold water : cover closely and bake until a
straw will pierce them. Let them stand, covered, until
cold. (Do this on Saturday.) Drain off the water the
day you mean to use them. Put a spoonful of jelly and
172 MARCH.
a few drops of brandy into each apple. Strew with cin-
namon and sugar. Cover and let them stand while you
scald the milk, and stir in the macaroons, the salt and
the corn-starch wet up in cold milk. Boil for one min-
ute. Take from the fire, beat up well, and let it cool
before whipping in the frothed whites. Pour this mixture
over the apples and bake half an hour in a brisk oven.
Eat warm with a sauce made of the water in which the
apples were stewed, well sweetened and spiced, a table-
spoonful of butter, rolled in flour and the beaten yolk of
an egg. Heat the liquor, sweeten and season ; thicken
with butter and flour ; boil up ; pour gradually over the
egg, and set in hot water until it is needed.
Jir0t
German Sago Broth.
Beefsteak and Onions.
French Beans Oarnis with Sausages.
Hot Slaw.
Hasty Farina Pudding.
GERMAN SAGO SOUP.
3 Ibs. knuckle of veal, well cracked.
1 onion.
2 stalks of celery.
Some pork bones, if you have them.
Bunch of sweet herbs, minced.
4 quarts of cold water.
Pepper and salt.
of a cup of German sago, soaked two hours in cold
water.
Chop the meat, celery, herbs, and onion, and crack the
bones. Cover with the water, and cook slowly three
hours, or until the meat is boiled to shreds. Strain, season,
FIRST WEEK TUESDAY.
boil up and skim well, put in the soaked sago and cook
slowly half an hour. The sago should be entirely dissolved,
BEEFSTEAK AND ONIONS..
Broil your steak as usual. Fry in a little butter one
onion, sliced, until brown. Strain it out, and when your
steak is done, and laid upon a hot dish, pour the butter in
which the onion was fried over it. Add pepper and salt,
and the faintest suspicion of made mustard, turn over it
a hot cover and let it stand five minutes before serving.
FRENCH BEANS GARNIS WITH SAUSAGES.
Open a can of " string " beans, cut in short pieces,
cover with boiling water, slightly salted, and cook tender.
Drain well, stir in a tablespoonful of butter, a little pepper
and salt, and heap upon a hot dish. Surround with sau-
sages, in cakes or in cases, fried in their own fat, and
drained from the grease. Serve hot.
HOT SLAW.
i small, firm head of cabbage, shred fine,
i cup of vinegar,
i tablespoonful of butter.
1 tablespoonful of sugar.
2 tablespoonfuls of sour cream.
J teaspoonful of made mustard.
i saltspoonful of pepper and the same of salt.
Put the vinegar, and all the other ingredients for the
dressing, except the cream, in a saucepan, and heat to a
boil. Pour scalding hot over the cabbage ; return to the
saucepan, and stir and toss until all is smoking again.
Take from the fire, stir in the cream, turn into a covered
dish and set in hot water ten minutes before you send to
the table.
HASTY FARINA PUDDING.
i quart of milk.
4 tablespoonfuls (heaping) of farina, previously soaked
in a little cold water for one hour,
i tablespoonful of butter.
1 teaspoonful of salt.
2 eggs, beaten.
174 MARCH.
Scald the milk ; stir in the salt, then the soaked farina,
and cook steadily (always in a farina-kettle) three quarters
of an hour. Add the butter ; take a cupful of the boiling
mixture, and beat into the whipped eggs. Put back into
the saucepan, stir for two minutes and pour into a deep,
open dish. Eat with milk, or cream, and sugar.
Jirat
Baked Soup.
Devilled Lobster. Calf s Liver a la Mode.
Baked Celery. Potatoes au Gratin, with Vermicelli.
Lemon Pudding.
BAKED SOUP.
2 Ibs. of lean beef, cut into dice.
3 stalks of blanched celery.
2 turnips.
Handful of chopped cabbage,
i onion.
1 carrot.
2 roots of salsify, cut small.
Chopped parsley.
J cup of rice, previously boiled for fifteen minutes.
can of tomatoes, cut up.
Pepper and salt.
i quart cold water.
Prepare beef and vegetables early in the day ; mix all
up well, and put into a strong earthenware jar, with a good
cover of the same material. Coat this top thickly with a
stiff paste of flour and water to exclude the air, and set in
the oven for six hours. Once in a while, grease the paste
to prevent it from scorching or cracking. It is also well
to set the jar in a dripping or bake pan of boiling water.
Serve without straining.
DEVILLED LOBSTER.
i can of preserved lobster.
3 tablespoonfuls of butter.
FIRST WEEK WEDNESDAY.
4 tablespoonfuls of vinegar.
teaspoonful of made mustard.
A good pinch of cayenne pepper.
Boiled eggs for garnishing.
Salt.
Open the lobster-can and empty it into a bowl an
hour before using it. Min'ce evenly. Put vinegar, but-
ter and seasoning into a saucepan, and when it sim-
mers, add the lobster. Cook slowly, covered, half an
hour, stirring occasionally. Turn into a deep dish, and
garnish with slices of egg. Eat hot with buttered Boston
crackers.
CALF'S LIVER A LA MODE.
1 fine, fresh liver.
J Ib. salt pork, cut into lardoons.
3 tablespoonfuls good dripping.
2 sliced onions, small ones.
1 tablespoonful Harvey's Sauce.
2 tablespoonfuls of vinegar.
i teaspoonful mixed spices.
i tablespoonful sweet herbs, chopped.
Pepper.
Wash the liver,, and soak half an hour in cold, salted
water. Wipe dry and lard with the fat pork, allowing it
to project on both sides. Heat dripping, onion, herbs,
and spice in a frying-pan. Put in the liver and fry both
sides to a light brown. Turn all into a saucepan, add the
vinegar, and water enough to cover it ; put on a close lid
and stew gently one hour and a half. Lay the liver on a
hot dish, add the sauce to the gravy, strain it, thicken with
browned flour, boil up ; pour half over the liver, and send
the rest up in a sauce-boat.
BAKED CELERY.
Cut two bunches of celery, the best stalks only, into
inch-lengths, and stew in boiling water, a little salt, for ten
minutes. Drain off the water, and add a cup of milk,
a tablespoonful of butter, rolled thickly in flour, a little
pepper and salt. Simmer three minutes after heating,
and pour into a shallow bowl to cool. Butter a bake-dish,
strew the bottom with fine bread-crumbs. When the
MARCH.
celery is almost or quite cold, beat into it two eggs, and
pour into the dish. Strew bread-crumbs thickly over the
top, turn a tin plate over all, and bake twenty minutes.
Remove the cover and brown.
POTATOES AU GRATIN, WITH VERMICELIJ.
Mash the potatoes as usual, with butter, milk, and salt.
Smooth into a hillock upon a pie-plate, and strew with a
handful of vermicelli broken small, cooked soft in boiling
water, a little salt, then drained perfectly dry and spread
out to cool. Brown all in a quick oven, glaze with butter,
slip to a hot dish, and it is ready.
LEMON PUDDING.
6 butter crackeis, soaked in water, and beaten smooth.
Juice of three lemons and half the grated peel.
i cup of molasses.
A pinch of salt.
i tablespoonful of melted butter.
Pie-paste for shells.
Chop the pulp of the lemons, leaving out the thick
white peel, very fine; stir into the crushed crackers, with
the butter and salt. Beat the molasses into this, gradu-
ally, with the grated peel. Line two pie-dishes with good
paste, fill with the mixture and bake, without upper crusts.
Eat warm, or cold. They are best fresh.
first tDetk.
Beef Soup with Barley.
Stuffed Loin of Veal.
Baked Tomatoes. Kidney Beans with Sauce.
Plain Boiled Pudding.
Hard Sauce.
BEEF SOUP WITH BARLEY.
3 Ibs. of beef from the shin.
2 Ibs. of bones.
FIRST WEEK- THURSDAY. 1/7
1 onion stuck with cloves.
2 stalks of celery.
The half can of tomatoes left from yesterday's soup.
2 turnips.
Nearly a cup of pearl barley.
4 quarts of water.
Pepper and salt.
Cut up the meat and crack the bones. Cut up celery,
turnips, and tomatoes. Put all these, with the onion, into
the soup-pot, with the gallon of cold water, and boil gently
three hours. The liquor should be reduced one-third.
Wash the barley and boil fifteen minutes in a very little
water. Strain the soup, pressing hard. Season ; let it
boil up once, and skim before adding the barley and the
water in which it has boiled. Simmer half an hour, and
serve.
STUFFED LOIN OF VEAL.
Prepare a dressing of bread-crumbs, a little chopped
corned ham, parsley, pepper and salt, moistened with
milk. Have the bones taken out of the meat, and fill the
holes thus left with the stuffing. Secure the meat into a
good shape with skewers, and cover the top and sides with
thick foolscap paper, binding it with strings. Grease
paper and strings, put the veal into your dripping-pan
with a cup of hot water, and bake, basting the paper now
and then with dripping, to prevent scorching. At the
end of an hour, take out the meat and remove the paper.
Pour off the gravy, carefully setting it by; return the
meat to the oven with a cupful of milk in the pan instead
of the gravy. Baste with butter, lavishly, once, afterwards,
and often with the milk as it heats. Roast, not too fast,
nearly an hour more, or until your meat is tender. Should
the milk evaporate too rapidly, add a little hot water.
Indeed, this is a wise precaution against scorching. Take
up the veal, thicken the gravy left in the oven, with a
tablespoonful of butter rolled in flour, salt, and pepper,
heat carefully that the milk may not "catch," and pour
some over the meat, serving the rest in a boat. Veal
cooked in this way is very nice, but requires much atten
lion at the last.
I7B MARCH.
BAKED TOMATOES.
Strew the bottom of a pie-dish with fine crumbs, having
greased it first. Drain off much of the liquor from a can
of tomatoes, add it to the soup, pour the tomatoes upon
the crumbs, season with pepper, salt, and butter ; strew
more crumbs thickly over the top. Bake, covered, twenty
minutes ; then brown.
KIDNEY BEANS WITH SAUCE.
Soak the beans overnight. The next day boil them
until soft in salted water. Drain this off. Strain the first
gravy taken from the roast veal before the milk is sub-
stituted into a saucepan ; add a tablespoonful of butter,
and half a small onion, minced. Boil five minutes, strain
through a soup-sieve, pressing the onion hard ; season
with pepper, salt, and a little chopped parsley ; pour over
the beans, simmer fifteen minutes, closely covered, drain
off half of the liquor, and serve in a covered dish.
PLAIN BOILED PUDDING.
3 cups full ones of good flour.
2 cups of " loppered" milk or buttermilk ; sour cream
is best of all.
i full teaspoonful of soda dissolved in hot water.
A little salt.
J cup finely-powdered suet.
Stir the milk and soda gradually into the flour, working
it smooth. Put suet and salt in, and beat all thoroughly.
Boil in a buttered mould an hour and a half.
HARD SAUCE.
1 cup of sugar.
2 tablespoon fuls of butter.
J glass of wine.
Juice of a lemon and half of the grated peel.
Warm the butter, and rub into the sugar, working into
a light cream. Add lemon and wine. Mould as you like,
and set aside to cool.
FIRST WEEK FRIDAY. 179
Jir0t tihek. Jrfoag.
Oyster Soup.
Brown Fricassee of Chicken. Ladies' Cabbage.
Potatoes au naturel. Grape Jelly.
Sliced Apple Pie.
OYSTER SOUP.
Drain the liquor from the oysters through a colander.
Put the liquor over the fire with half as much water, salt,
pepper, and a large tablespoonful of butter for each quart
of soup. Let it boil up well, and put in the oysters.
Heat slowly, and as soon as they "ruffle," which should
be about five minutes after they reach the boil, strain off
the soup. Have in another vessel as much boiling milk as
there was oyster liquor. Pour the oysters into a hot
tureen, put a large spoonful of butter upon them ; when
it melts entirely, turn in the milk. Stir in well, add the
hot soup, cover, and serve with sliced lemon and crackers.
BROWN FRICASSEE OF CHICKEN.
Joint the chicken neatly, and lay in salted cold water
half an hour. Cut a quarter of a pound of salt pork into
strips, and fry in good dripping. Strain it out, skin the
chicken as far as possible, and fry in the same fat, with a
sliced onion. Chop the pork fine and put into a sauce-
pan ; next, the onion ; at last, the fowl. Sprinkle a tea-
spoonful of mixed allspice and cloves over all, pour on
cold water to cover them well, put on a tight lid, and
stew gently for an hour or more, until the meat is tender.
Arrange the fowl upon a hot dish ; strain the gravy ; season
to taste with pepper, salt, and parsley ; thicken with
browned flour ; boil up once ; pour over the chicken ;
cover, and let all stand for five minutes before serving.
LADIES' CABBAGE.
Boil a firm cabbage in two waters. Drain, then set
aside to get cold. Chop fine ; add two beaten eggs, a
tablespoonful of butter, pepper, salt, and three table
ISO MARCH.
spoonfuls of milk. Stir all well, and bake brown in a
buttered pudding-dish. Eat very hot.
POTATOES AU NATUREL.
Choose those of uniform size ; put on in their skins, in
boiling water. When about half done, check the boil sud-
denly by a cupful of cold water. This is said to make old
potatoes mealy. Boil again until a fork will pierce them.
Drain off the water ; sprinkle with salt to make the skins
crack, and dry out in the uncovered pot, on the range, for
a few minutes before peeling.
SLICED APPLE PIE.
i Ib. of prepared flour.
f Ib. of butter.
Ice-water to make stiff dough.
Chop half of the butter into the flour. Work up with
ice-water. Roll out thin ; baste all over with butter, and
sprinkle lightly with flour ; fold closely into a long roll ;
flatten, and re-roll as thin as at first ; then baste again.
Repeat this three times. Set the last roll in a cold place
for at least an hour. Roll out, and line two buttered
pie-plates, reserving enough for upper crusts.
Pare, core and slice juicy pippins ; put a layer within
the crust ; sprinkle sugar liberally over it, strew half a
dozen whole cloves upon this ; then more apples, etc.,
until the dish is full. Cover with crust and bake.
Eat barely warm, with sugar and cream.
Jtr0t iDeek. Saturtrqj.
A Plain Soup.
Breaded Mutton Chops. Milanaise Potatoes.
Currant Jally. Green Peas.
Cocoanut Sponge Pudding.
A PLAIN SOUP.
5 Ibs. shin of beef.
2 stalks of celery.
FIRST WEEK SATURDAY. l8l
2 carrots.
2 onions.
2 turnips.
5 quarts of water.
2 tablespoonfuls of tomato catsup.
\ cup coarse corn-meal.
Pepper and salt.
i cup of boiling milk.
Slice the meat and crack the bones. Cut the vegeta-
bles into strips and fry the onions in good dripping.
Then put all, with meat and bones, into a soup-pot with
the water. Cover and cook gently five hours. Strain
the liquor from the shreds of meat and rub the vegeta-
bles through the colander. Season and set aside half the
stock for to-morrow. Put that meant for to-day into a
soup-kettle ; season and boil up for a minute, that you
may skim it ; then add the corn-meal, previously scalded
with a cup of boiling milk. Stir in well, and simmer half an
hour before adding the catsup and pouring into the tureen.
BREADED MUTTON CHOPS.
Trim the chops from fat and skin, leaving a bit of bone
clean at the end of each. Beat up a raw egg ; dip the
chops in this having peppered and salted them ; roll in
cracker- dust, and fry brown in good dripping or sweet
lard. Drain, and arrange in rows upon a hot dish, the
large end of each overlapping the small end of the next.
Garnish with parsley.
MILANAISE POTATOES.
12 boiled potatoes.
cupful of gravy left from yesterday's fricassee.
Juice of half a lemon.
Yolks of 2 raw eggs.
4 tablespoonfuls o'f dry grated cheese.
\ cup stale bread-crumbs.
i tablespoonful of butter.
Pepper and salt.
Heat and strain your gravy. Put into a saucepan with
the seasoning, butter, and lemon, bring to a boil, and
stir it into the beaten egg. Slice the potatoes ; lay a
182 MARCH.
row within the outer round of a neat pie-plate. (I
hope you have one with a silver stand for the table.)
Pour a few teaspoonfuls of sauce upon these ; lay an-
other and smaller row inside of the first ; more sauce, and
so on, until you have a low cone of sliced potato ; pour
sauce over all, coat with the Dread-crumbs and cheese,
mixed together ; pepper and salt, and bake twenty min-
utes in a quick oven.
GREEN PEAS.
Open a can of green peas ; turn off the liquor and
cover with boiling water, a little salt. Boil fast until
tender ; drain well ; stir in a tablespoonful of butter ;
pepper and salt, and serve in a deep dish.
COCOANUT SPONGE PUDDING.
2 cups of stale sponge-cake crumbs.
2 cups of milk.
i cup of grated cocoanut.
Yolks of two eggs and whites of four.
i cup of white sugar.
i tablespoonful rose-water.
A little nutmeg.
Scald the milk and beat into this the cake-crumbs.
When nearly cold add the eggs, sugar, rose-water, and
lastly the cocoanut. Bake three-quarters of an hour in
a buttered pudding-dish. Should it brown too fast, cover
with white paper. Eat cold, with white sugar sifted over it.
Seconir ill celt.
Tapioca Soup.
Roast Beef and Potato Balls. Sliced Sweet Potatoes.
Gherkin Pickle. Cauliflower au Gratin.
Southern Rice Pudding, meringued.
TAPIOCA SOUP.
Take the fat from the stock reserved for to-day. Bring
the soup to a boil and stir in half a teacupful of " grained "
SECOND WEEK SUNDAY. 183
tapioca, which has been soaked three hours in a little cold
water. Add also seasoning, if needed ; simmer half an
hour and pour out. Send around grated cheese with it.
ROAST BEEF AND POTATO BALLS.
When your beef is about three-quarters done, pout
nearly all of the gravy from the dripping-pan. Have
ready some mashed potato worked smooth with a beaten
egg, pepper and salt, then made into balls and rolled in
flour. Place them in the pan around the meat and baste
until well browned. Serve in. the same dish with the
beef.
SLICED SWEET POTATOES.
Boil in their skins until a fork will go easily into them.
Pare and slice with a sharp knife lengthwise ; fry lightly
and quickly in good dripping, or butter ; drain off the
grease, and serve hot.
CAULIFLOWER AU GRATIN.
Wash the cauliflower, cut off green leaves and stalks,
and divide into neat bunches. Boil in hot water, salted,
until tender. Drain well; dip each piece in melted
butter, and strew thickly with fine, dry crumbs, mixed
with pepper and salt. Arrange flower end uppermost, in
a pudding-dish, and brown the crumbs upon the upper
grating of an oven. Serve in a vegetable dish, and pass
a boat of drawn butter with them.
SOUTHERN RICE PUDDING MISRINGUED.
i qt. of fresh milk.
1 cup of raw rice,
2 tablespoonfuls of butter,
i cup of sugar.
4 eggs beaten light.
i teaspoonful grated lemon-peel.
A pinch of cinnamon, and the same of mace.
Soak the rice two hours in the milk. Simmer in a
farina-kettle until tender. Rub butter and sugar to a
cream. Beat up the eggs, and whip the mixture into
them while the rice is cooling. Stir all together ; flavor,
and bake three-quarters of an hour in a buttered dish
lS4 MARCH.
If baked too long, the custard will break. So soon as it
is well set in the middle of the dish, draw to the oven-
door, and spread with a meringue made of the whites of
three eggs whisked stiff with one tablespoonful of pow
dered sugar and juice of half a lemon. Close the oven
door, and brown delicately. Eat cold. Make it on
Saturday.
Seconir
Hasty Soup.
Larded Beef. Stewed Parsnips.
Browned Potatoes. Made Mustard.
"Brown Betty."
Tea and Albert Biscuit.
HASTY SOUP.
The trimmings of your roast beef, and any other cold
'meat you may have about two and a half pounds in all,
chopped very fine.
2 tablespoonfuls of butter. *
2 tablespoonfuls of browned flour.
2 quarts of water.
2 handfuls of fried bread.
Pepper and salt.
i tablespoonful of walnut catsup.
Put meat, butter, salt and pepper into a saucepan ;
add two quarts of cold water, and bring slowly to i boil.
Cook half an hour after the boil fairly begins. Strain
hard through a thin cloth ; thicken with browned flour ;
add the catsup ; boil up once, and pour over the fried
bread in the tureen.
LARDED BEP;F.
Trim yesterday's roast on top, bottom, and sides, sav-
ing all the fragments for your soup. Then make inci-
sions quite through the meat, and thrust in numerous lar-
doons of fat salt pork, projecting above and below. Rub
SECOND WEEK MONDAY. 185
the meat all over with vinegar, and then with melted
butter, rubbing both in well. Put in a dripping-pan.
Take the fat from the top of yesterday's gravy ; thin it
with a little hot water ; strain this into the dripping-pan,
and" baste the meat plentifully with it, keeping another
pan inverted over it between times. If your oven be
moderately good, the beef should be ready for table in
forty-five minutes. Pour a few spoonfuls of gravy over it
when dished. Put the rest into a sauce-boat.
STEWED PARSNIPS.
Scrape, slice lengthwise, and lay in cold water half
an hour. Cook tender in boiling water, a little salt.
Drain off half the water, and stir in a tablespoonful of
butter rolled thickly in flour. Pepper and salt to your
taste, and stew gently five minutes before pouring into a
deep, covered dish.
BROWNED POTATOES.
Mash soft with butter, milk, and salt. Heap as irregu-
larly as possible upon z pie-dish, and set in a quick oven.
Mem. : The dish should be well greased. As the potato
browns, glaze it with butter. Slip carefully to a hot dish.
" BROWN BETTY."
1 cup bread-crumbs.
2 cups chopped tart apples.
J cup of sugar.
1 teaspoonful of cinnamon.
2 tablespoonfuls of butter.
Put a layer of chopped apple in a buttered pudding-
dish ; strew with sugar, butter, and cinnamon. Covet
with bread-crumbs ; then more apple. When your dish
is full, cover with crumbs. Invert a tin plate over it, and
" steam " forty-five minutes in a good oven. Then, un-
cover and brown. Eat warm, with sugar and butter, or
cream.
TEA AND ALBERT BISCUIT.
Pass these after the pudding. Tea-drinking is restful
as well as refreshing on a busy day. Weary housekeepers
can have no more innocent nervine.
1 86 MARCH.
Sttonft tUesk. Sfoesfcaj).
White Soup.
Boiled Shoulder of Mutton, with Oysters.
Creamed Potatoes.
Baked Beans. Sweet Pickles.
Cottage Puffs.
WHITE SOUP.
Knuckle of veal weight 5 or 6 pounds.
J Ib. lean ham raw or cooked.
2 onions.
Bunch of sweet herbs.
4 blades of mace.
2 cups of milk.
2 eggs.
J- cup raw rice.
5 qts. of cold water.
Ib. almonds, blanched and pounded.
Crack the veal-bones, and cut off the meat in small
pieces. Put into the soup-pot with the chopped ham ;
the onion sliced, the herbs and spice. Pour on the
water, and boil very slowly five hours. The water should
be reduced to three quarts. Strain off the liquor. Sea-
son thFee pints, and pour back upon the bones, etc.
Cover tightly in a stone crock, and put away for to-mor-
row's stock. To the remainder add the rice and the
pint of water in which it has been soaking for two hours.
Season, and cook gently, taking care it does not burn,
while you blanch the almonds by scalding off their skins,
and pound them in a Wedgewood mortar. When the
rice is soft, put in these, and cook slowly ten minutes.
Scald the milk, pour it upon the beaten eggs by degrees,
add to the soup ; stir one minute, but not to the boil, and
pour into the tureen.
BOILED SHOULDER OF MUTTON WITH OYSTERS.
Take the main bones out of a shoulder of mutton ; fill
the cavity with oysters, and bind the meat firmly over the
SECOND WEEK TUESDAY. 1 8?
incision. Sew the shoulder into a neat shape in a piece
of stout tarlatan ; put on in boiling water, slightly salted,
allowing eighteen minutes to each pound in cooking.
When done, unbind carefully upon the dish in which you
are to serve it. Pour over it a sauce made of equaJ
parts of oyster liquor and the broth from the boiling meat,
seasoned, then thickened with a generous lump of butter,
cut into bits, and rolled in flour, and some chopped pars-
ley. Boil up once well, and put half upon the meat,
the rest in a sauce-boat.
CREAMED POTATOES.
Mash in the usual way, whipping very light with a fork,
adding a cupful of rich milk and two tablespoonfuls of
softened butter, beating in gradually. Return to the
saucepan ; stir constantly for three minutes ; turn into a
bowl and whip with an egg-beater, hard, one minute.
Pile in a hot ^leep dish, and set in the open oven until
you are ready to send it to table. . .
BAKED BEANS.
Soak overnight. Next day, put on in cold water
salted and cook soft. Drain dry, .turn into a greased
bake-dish, stir in a great spoonful of butter, and when
this has melted, enough milk to fill the dish one quarter
full. Season with pepper and salt ; cover and bake forty
minutes. Remove the top, and brown.
COTTAGE PUFFS.
2 cups of rich milk half cream if you can get it.
4 eggs, whites and yolks beaten separately,
i good tablespoonful of butter, chopped into the flour.
A pinch of salt.
Enough prepared flour for thick batter. Try two cups,
and add, by degrees, as you need more.
Mix the beaten yolks with the milk ; then the salt and
whites ; at last, the flour. Bake in greased iron pans,
such as are used for " gems " and corn-bread. The oven
should be quick. Turn out and eat with sweet sauce.
1 88 MARCH.
Beconir fthek.
Giblet Soup.
Smothered Chickens. Macaroni with Tomato Sauce.
Peach Pickles. Potato Chips.
Apple Cake.
Coffee.
GIBLET SOUP.
Clean and cut the giblets of your fowls into three pieces
each. Stew tender in a pint of water. Take the cake
of fat from the broth set by yesterday. Put a half cupful
aside for your macaroni sauce. Warm the rest and strain
out the bones, etc. Return to the fire, boil up and skim,
chop the giblets fine and put them in with the water in
which they were boiled. Simmer a quarter of an hour ;
stir in half a cupful of fine, dry bread-crumbs. Season,
if necessary ; boil ten minutes longer, stirring often, and
pour out.
SMOTHERED CHICKENS.
Prepare the chickens as for broiling, splitting each
down the back. Lay flat in a dripping-pan, pour a cup-
ful of boiling water upon them ; set in the oven and in-
vert another pan over them, so as to cover them tightly.
Roast half an hour, lift the cover and baste freely with
butter. In ten minutes more, baste with gravy from the
dripping-pan. In five more, with melted butter abun-
dantly going all over the fowls. Keeping the chickens
covered except while basting them, increase the heat,
until you ascertain, by testing with a fork, that they are
done. They should be coffee-colored all over, rather
than brown. Dish, salt and pepper them ; cover while
you thicken the gravy with browned flour, adding a little
hot water, pepper, salt, and chopped parsley. Boil up ;
put a few spoonfuls over the chickens the rest in a
gravy tureen.
They are extremely nice, if faithfully basted.
SECOND WEEK WEDNESDAY. 1 89
MACARONI WITH TOMATO SAUCE.
Break half a pound of macaroni into inch lengths.
Cover with salted boiling water, and cook twenty minutes,
or until tender. Have ready a sauce prepared as follows :
open a can of tomatoes ; take out half the contents and
cut up very small. Add, with pepper and salt, and a
little minced onion, to the half cup of broth reserved for
this purpose, and stew together twenty minutes. Put the
macaroni into a deep dish, stir well into it a large table-
spoonful of butter. Add to the sauce two great spoon-
fuls grated cheese ; boil once and strain over the maca-
roni, loosening the latter with a fork that the sauce may
penetrate. Serve hot.
POTATO CHIPS.
Peel and slice, round, some fine potatoes. Lay in
cold water for one hour. Dry by laying them upon a dry
towel and pressing with another.. Fry in salted lard,
quickly, to a delicate brown. Take -out as soon as they
are done ; shake briskly in a hot colander to free them
from fat, and send to table in a deep dish uncovered
lined with a napkin.
APPLE CAKE.
2 cups of powdered sugar.
3 even cups of prepared flour.
cup of corn-starch, wet up with a little milk.
% cup of butter, rubbed to a cream with the sugar.
cup of sweet milk.
The whites of 6 eggs whipped stiff.
Add the milk to the creamed butter and sugar ; then
the corn-starch, lastly the flour and whites alternately.
Bake in greased jelly cake tins.
FILLING.
3 tart pippins, grated,
i beaten egg.
i cup of sugar.
Juice and grated peel of one lemon.
Beat sugar, egg, and lemon together. Grate the apples
MARCH.
into this mixture. Put into a farina-kettle and stir until
it boils. Cool before putting between the cakes.
COFFEE
May to-day be passed with the cake.
Seconb tthek.
Chicken Broth.
Rolled Beefsteak. Salsify Fritters.
Scalloped Tomatoes. Cucumber Pickles.
Fig Custard Pudding.
CHICKEN BROTH.
Cut an old fowl into quarters. Lay in salt and water
an hour ; put on in a soup-kettle with an onion, and four
quarts of water. Bring very slowly to a gentle boil, and
keep this up until the liquid has diminished one-third, and
the meat shrinks from the bones. Take out the chicken,
salt it, and set aside with a cupful of the broth, in a bowl
(covered), until to-morrow. Season the rest of the broth
and put back over the lire. Boil up and skim, and add
nearly a teacupful of rice, previously soaked for two
hours in a cup of water. Cook slowly until the rice is
tender. Stir a cup of hot milk into two beaten eggs, and
then into the soup. Let all come to the boil barely
when you have added a handful of. finely-minced parsley,
pour out into the tureen.
ROLLED BEEFSTEAK.
Beat a large sirloin steak flat with the broad side of a
hatchet. Fry a sliced onion in a little butter. Take it
out with a skimmer, and put the meat into the pan. Fry
quickly on both sides, soaking up all the butter and
leaving a brown glaze upon the steak. Spread it upon a
dish. Chop the onion, mix with bread-crumbs, minced
herbs and a few chopped mushrooms, and lay this force-
SECOND WEEK THURSDAY. IQ1
meat upon the steak. Roll the meat up tightly upon the
dressing. Fasten with soft packthread and skewers.
Put into a saucepan with a cupful of cold water. Set
where it will heat very slowly, keeping on a close lid.
Simmer thus two hours, turning now and then. Transfer
the meat to a hot dish. Strain the gravy, add a little hot
water, if needed ; thicken with browned flour ; stir in
some minced mushrooms, a tablespoonful of catsup and
another of butter. Boil about three minutes, pour over
the steak, when you have removed the threads. The
skewers are to be withdrawn by the carver.
SALSIFY FRITTERS.
Scrape, wash, and grate the roots into a mixture made
of a beaten egg, one cap of milk, an'd enough flour for a
vory thin batter. Thicken with the grated salsify ; salt
and pepper, and drop, in large spoonfuls, into boiling lard
or dripping. Drain in a hot colander. Eat while fresh.
SCALLOPED TOMATOES.
Drain off the liquor from a can of tomatoes ; salt it,
and put aside for another day's soup. Strew the bottom
of a bake-dish with fine crumbs ; cover with tomatoes,
sliced thin. Scatter over these a little minced onion and
some bits of butter, with pepper, salt, and sugar. Pro-
ceed thus until the tomatoes are used up. Cover thickly
with crumbs, fit a plate or tin lid over the scallop^ and
bake half an hour. Brown quickly upon the upper grat-
ing of the oven.
FIG CUSTARD PUDDING.
i Ib. best Naples figs.
i quart of milk.
Yolks of five eggs and whites of two.
package of gelatine soaked in half cup of water.
i cup sweet fruit jelly, slightly warmed.
4 tablespoonfuls of sugar.
Flavor to taste.
Soak the figs in warm water until quite soft. Split them ;
dip each piece in jelly, and line a buttered mould with
them. Heat the milk, stir into the beaten eggs and sugar,
192 MARCH.
return to the farina-kettle, and cook until it thickens well.
Set by to cool. Beat the whites of two eggs to a stiff
froth. Melt the soaked gelatine by adding two table-
spoonfuls of boiling water, and. setting it within a vessel
of hot water. Stir until melted, and let it cool. When
it begins to congeal, whip with the Dover egg-beater,
gradually, into the whisked whites, until all is white and
thick. Beat into the cold custard rapidly and thoroughly,
and fill the fig-lined mould. Set on ice, or in a cold
place, until firm. Dip the mould in hot water to loosen
the pudding when you are ready for it. It is delicious.
Seconir iDeek. Jrtirag.
Split Pea Soup, without Meat.
Baked Halibut. Chicken and Ham Pudding.
Mashed Potatoes. Mixed Pickles.
Cottage Pudding.
Wine Sauce.
SPLIT PEA SOUP, WITHOUT MEAT.
1 pint of split peas.
2 onions.
2 stalks of celery.
Bunch of sweet, herbs,
i carrot.
i turnip.
3 tablespoonfuls of butter, cut into bits and rolled in
flour.
Tomato juice, saved from yesterday.
Pepper, salt, and fried bread.
3 quarts of water.
Soak the peas all night. In the morning, put them on,
with the vegetables and herbs cut small, and the tomato
juice ; cover with the water, and cook slowly three hours,
or until you can rub all to a pulp through a colander.
Season ; simmer fifteen minutes, stir in the butter, cook
SECOND WEEK FRIDAY. 193
five minutes longer, and pour upon the fried bread in the
tureen.
BAKED HALIBUT.
Lay a cut of halibut, weighing five pounds, in salt and
water for two hours. Wipe dry, and score on top. Bake
an hour, basting often with butter and water melted to-
gether. Test with a fork to see if it be done, and trans-
fer to a hot dish. Strain the gravy from* the dripping-pan
to a saucepan. Stir in a tablespoonful of walnut catsup,
the juice of a lemon, and a tablespoonful of butter, cut
up in three tablespoonfuls of browned flour. Boil, and
pour into a sauce-boat.
CHICKEN AND HAM PUDDING.
The meat from yesterday's chickens, minced fine.
Half as much cooked ham, also minced.
J Ib. pipe macaroni, broken into inch lengths.
2 beaten eggs.
i tablespoonful of butter.
i cup of gravy.
Pepper and salt.
Add a little hot water to the chicken broth reserved
yesterday ; strain, heat, and cook the macaroni tender in
it. Drain the latter ; mix well with the ham and chicken,
beaten eggs, butter, and seasoning. Pour into a greased
pudding-mould with a tight top, and boil for two hours.
Dip the mould into cold water for half a minute ; invert
a hot dish, and strike gently upon top and upon sides
to turn it out.
MASHED POTATOES.
Pare and boil until a fork will pierce the largest. Drain
oft the water, leaving the potatoes in the pot. Set back
on the range, strew with salt, and dry for three minutes.
Whip up with a stout, four-tined fork until they are a mass
of meal. Add, then, a great spoonful of butter, a cup of
milk, salt, if necessary, whipping all in lightly. Form into
a smoothed mound in a vegetable-dish. Pass with the fish.
MIXED PICKLES
Should go around with both fish and meat, to-day.
194 MARCH.
COTTAGE PUDDING.
I cup of sugar.
1 tablespoonful of butter.
2 eggs.
1 cup of sweet milk.
3 cups of prepared flour.
.1 teaspoonful of butter.
Cream the butter and sugar. Beat in the yolks, then
the milk, salt, and the beaten whites alternately with the
flour. Bake in a buttered mould until a straw will come
out clean from the middle ; turn out upon a plate. Eat
hot with wine sauce.
WINE SAUCE.
J cup of butter.
2^ cups of powdered sugar.
2 glasses of pale sherry,
j- cup of boiling water.
i teaspoonful of nutmeg.
Cream butter and sugar, whipping up, by degrees, with
the hot water. Beat five minutes before adding, gradu-
ally, the wine and sugar. Heat in a tin vessel set in boil-
ing water, stirring often, but not to a boil. Leave in warm
water until you are ready for it. Stir up from the bottom
as you serve.
Seconb tDeek. Saturbag.
Bone Soup.
Pigeon Pie. Roast Sweet Potatoes.
Grape Jelly. Baked Hominy.
Willie's Favorite Pudding,
BONE SOUP.
6 or seven Ibs. of uncooked bones, beef, mutton, veal,
and salt pork, bought in market for a trifle, and
pounded to pieces.
2 minced carrots.
SECOND WEEK SATURDAY. 195
2 turnips.
2 onions.
2 stalks of celery.
Bunch of sweet herbs.
Salt and pepper.
cup tapioca, soaked two hours in one cup of cold water.
5 quarts of water.
Put on the bones and vegetables early in the day. Pur-
thise soup meat a day beforehand, whenever you can.
Cover with half the water. When the scum arises after
the boil is reached, remove it, and pour in another quart
of cold water. This will bring up more scum. Skim,
after boiling again, and pour in the rest of the water.
When no more scum comes up, cover the pot, and cook
gently four hours, if you can give it so much time. Divide
the liquor into two parts. Set away half in a stone jar,
with the bones in the bottom, fit on the lid, having salted
the liquor. This is Sunday's " stock." Strain the rest
through.a fine soup-sieve, without pressing the. residuum in
the bottom, season it, and having skimmed it carefully after
the boil, stir in the soaked tapioca. Simmer twenty min-
utes, and it is ready.
PIGEON PIE.
Clean, wash, and cut the pigeons into quarters. Wipe-
dry and fry lightly in butter or dripping. Sprinkle well
with salt and pepper. Have ready a greased pudding-dish
and a good paste, made accordfng to the receipt given on
Friday of last week. Lay some pieces of pigeon in the
bottom of the dish, and cover with a mixture of chopped
eggs, and the giblets, boiled tender in a little water, then
minced. More pigeons, and another layer of the force-
meat. Stir two tablespoonfuls of butter, rolled in fjour,
into the hot water in which the "giblets were boiled ; season,
and pour enough into the pie to half cover the birds.
Cover with a thick crust with a slit in the middle, and bake
an hour if the pie be of fair size. Glaze with beaten egg,
just before you take it from the oven.
ROAST SWEET POTATOES.
Parboil them, and lay in a moderate oven until soft to
the touch. Wipe, and serve with the skins on.
MARCH.
BAKED HOMINY.
1 cupful cold boiled hominy (the small grained).
2 cups of milk.
1 large spoonful melted butter.
2 teaspoonfuls of sugar.
3 eggs-
A little salt.
Rub the butter into the hominy until there are no lumps
left. Work up very thoroughly. Scald the milk ; pour
upon the beaten yolks and sugar, add the salt, and beat,
by degrees, into the hominy. At the last, whip in the
frothed whites, and pour into a buttered bake-dish. Put
at once into the oven and bake until lightly browned.
WILLIE'S FAVORITE PUDDING.
1 loaf stale baker's bread.
J- cup of powdered suet.
Ib. of citron, chopped fine.
j Ib. sweet almonds, blanched and cut in thin strips.
5 pippins, also chopped.
2 cups of milk.
i cup of powdered sugar.
A little salt, stirred into the milk.
Cut the bread into thick slices, and pare off the crust.
Cover the bottom of a greased mould (with plain sides)
with these, fitted in nicely. Soak with milk, spread with
the suet and fruit mixed together. Sprinkle this with sugar,
and strew almond shavings over it. Fit on another stratum
of bread, soaking it likewise with milk, more of the suet and
fruit mixture, sugar and almonds, and so on to the top-
most layer which must be bread, and very moist with milk.
Cover the mould, set in a dripping-pan, which you must
keep full of boiling water, and cook in the oven one hour
and a half. Pass a knife carefully between the pudding
and the sides of the mould ; turn it out ; sift white sugar
thickly over it and eat with sweet sauce. You may have
enough left from yesterday.
THIRD WEEK SUNDAY. . 197
(Ztyirlr tDeek. Sunbag.
Macaroni Soup.
Roast Mutton. Potato Rissoles.
Lettuce Salad. Spinach a la Creme.
Transparent Puddings.
Coffee.
MACARONI SOUP.
J Ib. macaroni, broken into short pieces.
The stock set aside yesterday.
A heaping tablespoonful of corn-starch, wet up with
cold water.
i tablespoonful of butter.
i onion sliced.
A little salt.
Boil the onion five minutes in a pint of salted water.
Strain it out, and when the water again boils, put in the
macaroni with the butter. Boil very gently until quite
tender. Drain off the water, and spread the macaroni out
to cool somewhat. Meanwhile, take the fat from the top
of your cold soup ; thin the latter with a cup of boiling
water, and strain into the soup pot. Heat to aboil, skim,
season, stir in the corn-starch, and when this has thickened
it, put in the macaroni. Simmer ten minutes, and it can
be put into the tureen.
ROAST MUTTON.
The breast, fore leg, and saddle are best for this purpose.
A nice way of cooking the breast is to sew it up in stout
tarlatan and boil it eight minutes for each pound. Then
take it out (saving the liquor), wipe as clean as possible,
and put it into a dripping-pan ; score the skin with a sharp
knife, rub in pepper and salt ; wash with beaten egg, strew
thickly with bread-crumbs, and' bake half an hour in a
good oven. Baste twice with melted butter. Make a
gravy of a cupful of the broth, thickened with a table-
spoonful of butter, rolled in flour. When it has boiled,
198 MARCH.
stir into it a little chopped parsley; a teaspoonful of
minced onion, and three times as much chopped pickled
cucumber, with the pounded yolks of two hard-boiled eggs.
Stew three minutes ; pour part of it over the mutton ; the
rest into a gravy-boat.
N. B. Test your mutton with a skewer before taking it
from the oven. If not done, leave it in a while longer.
POTATO RISSOLES.
Work into cold mashed potato, a beaten egg, a little but-
ter, pepper and salt. Make into egg-shaped balls ; roll
in beaten egg, then in pound'ed cracker, and fry in hot
lard, or dripping, to a light brown. Drain well in a col-
ander, and serve in a hot napkin-lined dish.
LETTUCE SALAD.
One-third as much oil as you have vinegar ; pepper and
salt at discretion. Cut up the young lettuces with a
sharp knife ; pile in a salad-bowl ; sprinkle with pow-
dered sugar, and pour the rest of the ingredients mixed
together over the salad. Toss up with a silver fork, to
mix all well.
SPINACH A LA REINE.
Boil the spinach in salted water twenty minutes. Drain
very thoroughly. Chop fine ; return to the saucepan
with a teaspoonful of sugar, two tablespoonfuls of butter,
three tablespoonfuls of cream, a little nutmeg, pepper and
salt. Stir constantly until almost dry. Have ready an
egg-cup dipped in boiling water. Fill it with spinach,
press hard and turn out upon a hot dish. Do this until
all is moulded. Put a slice of egg upon the top of each.
TRANSPARENT PUDDINGS.
Ib. butter,
i Ib. of sugar.
6 eggs, whites and yolks beaten separately.
Juice of i lemon and grated rind of two.
J nutmeg.
\ glass of brandy.
Cream butter and sugar, beat In all the yolks and the
whites of three eggs, the lemon, spice and brandy Bake
THIRD WEEK MONDAY. 199
in open shells of good paste. (Add another " baste " of
butter to the crust made for your pigeon pie ; roll out and
line pate-pans with it.) When nearly done, spread each
with a meringue made of the reserved whites, whipped
up with a little powdered sugar. Color very lightly.
As they are to be eaten cold make them on Saturday.
COFFEE,
Hot and strong, should be handed at the close of dinner
particularly if you attend afternoon service 1
SLIjtri tUeek. ittonirag.
Savory Porridge.
Minced Mutton and Eggs. Potatoes au Maitre d'HdteL
String-Beans, Saute. Sweet Pickles.
Jaune Mange.
SAVORY PORRIDGE.
Cut the meat from yesterday's roast, and take the least
desirable portions, with any remains of other meat you
may have veal, pork, or poultry. Chop extremely fine ;
and rub them through a coarse sieve or colander. Skim
the fat from the liquor in which your, mutton was boiled ;
add a chopped onion, a bunch of sweet herbs and a stalk
of celery, chopped. Boil down to three pints ; strain,
season, and when it boils up again, skim and stir in ycur
chopped meat, with half a cupful of dry bread-crumbs.
Cook, covered, twenty minutes ; put in a tablespoonful
of butter, rolled in flour, and a little minced parsley.
Stew five minutes before serving.
MINCED MUTTON AND EGGS.
Mince the cold mutton. Have ready warmed a cupful
of gravy, left from yesterday, or made from the bones of
the roast. Season the meat well and stir into this, but
2OO MARCH.
do not cook it as yet. Strew the bottom of a buttered
bake-dish thickly with dry crumbs ; pour the mince upon
it; cover with crumbs, and set in the oven, covered,
until bubbling hot. Then break enough eggs over the
top to cover the mince well ; stick bits of butter here and
there, pepper and salt, and bake quickly until well "set."
Serve in the bake-dish.
POTATOES AU MA!TRE D' HOTEL.
Slice cold boiled potatoes a quarter of an inch thick,
and put into a saucepan with four or five tablespoonfuls
of milk, two or three of butter, pepper, salt, and chopped
parsley. Heat quickly, stirring all the time until ready to
boil, when stir in a tablespoonful of flour, and two min-
utes later, the juice of a lemon. Take instantly from the
fire so soon as this last ingredient goes in.
STRING-BEANS SAUT.
Open a can of string-beans and drain off the water.
Cut them into inch lengths ; cook twenty minutes in
salted boiling water. Drain them, put them back into
the saucepan with two tablespoonfuls of butter, a pinch
of salt and a little pepper. Toss them over a clear fire
for three minutes, until they are very hot; then turn out
into a deep dish.
JAUNE MANGE.
1 package Coxe's gelatine, soaked in a cup of cold
water.
2 cups of boiling water.
Yolks of 4 eggs, beaten light.
i orange juice and one-half the grated rind.
Juice of one lemon and one-third of the grated peel.
i cup sherry wine.
i cup of powdered sugar.
A good pinch of cinnamon.
Put gelatine (soaked), sugar, juice, peels, and spice into
a bowl and pour the boiling water over them. Stir until
dissolved ; put over the fire in a saucepan, and heat
almost to boiling. Pour, very gradually, upon the beaten
yolks Return to the fire in a farina-kettle and stir
THIRD WEEK TUESDAY. 2O1
one minute. It must not boil. Take it off, add the wine,
and strain through double tarlatan.
If you have ice, or if the weather be cold, set the
mould containing this in the refrigerator, or in a very cool
closet from Saturday to Monday. By making it on the
former day, you can add to the excellence of your m-
ringue on the transparent puddings by using the whites of
the four eggs required for the receipt. Pass light cakes
with the jaune mange.
(fruesbctg.
Quick Lobster Soup.
Roast Tenderloin of Beef. Mashed Potatoes.
Made Mustard. Canned Succotash.
Apple Trifle.
Lady's-Fingers.
QUICK LOBSTER SOUP.
Three Ibs. of fish the less choice parts of halibut or
cod will do those which are too bony for table use.
Cover with three quarts of cold water and boil down to
less than two or until the fish is in rags. Strain through
a fine sieve and put on to boil. Season with salt and
pepper. When you have skimmed it well, stir in a cup
of milk in which has been mixed two lablespoonfuls of
corn-starch. Boil up well ; then add two tablespoonfuls
of butter. Stir it in, take out a cupful of soup and beat
ii into two eggs. Return to the soup and leaving the
saucepan on the range, but not over the fire, stir in a can
of preserved lobster, freed from bones and cut up small.
Cover and stand in a pot of hot water ten minutes before
pouring out.
ROAST TENDERLOIN OF BEEF.
As I have before stated, this is the best, and not the
least economical cut for the table, there, being no waste
9*
202 MARCH.
and scarcely any bone. Put in the dripping-pan, pour a
cup of boiling water over it, and roast carefully, basting
often with its own gravy. When nearly done, dredge
with flour and baste once with butter. Do not let it once
get dry while cooking. Allow about ten minutes per
pound if you 'like it rare and juicy that is, if your oven
be of moderate heat. Pour the fat from the gravy, thicken
what is left with browned flour, pepper, and salt, boil up,
and put into a gravy-boat. Pass made mustard with it.
MASHED POTATOES.
Please see receipt given last Friday.
CANNED SUCCOTASH.
Open the can an hour before it is to be cooked, and
turn into a bowl. Drain off the liquor, put the succotash
into a saucepan, cover with boiling water, and stew half
an hour. Throw off half the water, and add as much cold
milk. When it boils, put in a tablespoonful of butter,
cut into quarters and rolled in flour ; pepper and salt ;
simmer five minutes and serve in a vegetable-dish.
APPLE TRIFLE.
2 heaping cupfuls of good apple sauce, well sweetened
and flavored with grated lemon peel.
4 eggs.
2 cups of milk.
4 tablesjDoonfuls of sugar.
Heat the milk, and pour over the beaten yolks and
sugar. Put back in a farina-kettle, and stir until it begins
to thicken, say about eight minutes. Set by in a shallow
vessel to cool. Beat the whites very stiff, then whip grad-
ually into the apple. When all is in, and well beaten, pile
up in a glass dish, and pour the cold custard about the
base.
LADY'S-FINGERS,
Or small, fresh sponge-cakes, should be passed with the
trifle.
THIRD WEEK WEDNESDAY. 2O3
Mock-Turtle Soup.
Veal Cutlets and Brains. Potatoes au Gratin.
Lettuce. Stewed Tomatoes and Onion.
Steamed Bread Pudding.
MOCK-TURTLE SOUP.
1 calf's head, well-cleaned, with the skin on.
2 onions.
Bunch of sweet herbs.
5 tablespoonfuls of butter.
5 tablespoonfuls of browned flour.
i tablespoonful of allspice.
teaspoonful of mace.
1 teaspoonful of pepper.
2 teaspoonfuls, at least, of salt.
2 raw eggs.
A little flour.
2 glasses of brown sherry.
i tablespoonful mushroom, or walnut catsup.
5 quarts of water, cold, of course.
i sliced lemon.
Soak the calf s head an hour in cold water, and boil in the
five quarts of water until the bones will slip easily from
the flesh. Take out the head, leaving the bones and
broth in the pot. Take out the tongue and brains, and
put them in separate plates. Set aside, also, the cheeks
and the fleshy parts of the scalp to cool. Chop the rest,
including the ears, very fine. Reserve four spoonfuls of
this for force-meat balls. Season the rest with pepper,
salt, onion, allspice, herbs, and mace, and put back into
the pot. Cover closely, and cook four hours. Should
the liquor sink to less than four quarts, replenish with
boiling water. Just before straining the soup, take out
half a cupful ; put into a frying-pan ; heat, and stir in the
browned flour, wet up in cold water, also the butter.
Simmer these together ten minutes, stirring almost con-
stantly. Strain the soup ; scald the pot and return the
204 MARCH.
broth to the fire. Have ready the tongue and fleshy parts
of the head cut, after cooling, into small squares ; also,
about fifteen balls made of the chopped meat, highly
seasoned, worked into the proper consistency with a little
flour and bound with the raw eggs, beaten into the paste.
They should be as soft as can be handled. Grease a pie-
plate, flour the balls and set in a quick oven until a crust
forms upon them, then cool. Now, thicken the strained
broth with the mixture in the frying-pan, stirred in well.
Should there not be enough to make it almost like cus-
tard, add more flour. Then drop in the dice of tongue
and fat meat. Cook slowly five minutes. Put the force-
meat balls and thin slices of a peeled lemon into the
tureen. Pour the soup upon them, add catsup and wine ;
cover five minutes and serve.
This king of soups having, of right, received such a long
and minute notice, I shall not repeat the receipt in full
in this work, but take the liberty of referring you, from
time to time, to that just given.
VEAL CUTLETS AND BRAINS.
Flatten the cutlets with the broad side of a hatchet ;
dip in beaten egg, then in cracker-dust, and fry rather
slowly in ham-dripping, if you have it ; if not, in salted
lard. Drain off the fat ; put into a hot-water dish, pepper,
and cover while you fry, in the same fat, after straining it,
the brains from the head of which your soup was made.
They should first have been boiled for ten minutes,
drained, and cooled ; then beaten to a paste with egg,
seasoned with pepper and salt, and dropped by the spoon-
ful into the scalding fat. Drain, and lay about the cut-
lets as a garnish.
POTATOES AU GRATIN.
Mash as usual; put into a shallow pie -plate well
greased ; strew thickly with dry crumbs, and brown upon
the upper grating of the oven. Glaze with butter, when
the gratin begins to brown well. Slip dexterously to a
flat dish.
STEWED TOMATOES AND ONION.
To one can of tomatoes add a small onion, minced
fine. Season with pepper, salt, a little sugar, and stetf
THIRD WEEK THURSDAY. 2O$
twenty-five minutes. Stir in a tablespoonful of butter;
cook two minutes, and serve.
LETTUCE.
Treat as directed on last Sunday.
STEAMED BREAD PUDDING.
2 cups of milk.
2 cups fine bread-crumbs.
\ Ib. suet, powdered.
Ib. Sultana raisins, picked, washed, dried, and dredged
with flour.
3 eggs.
i even tablespoonful of corn-starch.
i tablespoonful of sugar.
A little salt.
Heat the milk ; pour over the eggs and sugar, beaten
together. Stir in the corn-starch; cook one minute, and
pour upon the bread-crumbs, beating all. to a batter.
Put a layer of this in the bottom of a buttered pudding-
mould. Cover this with suet ; then with raisins ; sprinkle
with sugar; then more butter, and proceed in the fore-
going order until the mould is nearly full. Fit on the top,
put into the steamer over a pot of boiling water, and
steam at least two hours. If you have no steamer, boil
one hour and a half. When done, dip the mould into cold
water for half a minute, and turn out, with care, upon a
hot, flat dish. Eat hot with wine sauce.
I)irb
Curry Soup.
Stewed Beef. Bermuda Potatoes, au Naturel.
Macaroni, Baked. Gherkin Pickles.
White Puffs.
Custard Sauce,
CURRY SOUP.
You can, if you dislike the taste of curry, warm up
what was left from your mock-turtle soup, just as it is.
2O6 MARCH.
But you can vary it, agreeably to most palates, by stirring
into it, when melted, and almost on the boil, a tablespoon-
ful of curry powder, if there be more than three pints of
soup half as much, should there be but a quart. Wet
the powder up in cold water, add to the soup, and cook
three minutes.
STEWED BEEF.
3 Ibs. of beef not too lean coarse steak or brisket.
i chopped onion.
Bunch of thyme, sweet marjoram, and summer savory.
Pepper, salt, parsley.
\ teaspoonful of allspice.
i tablespoonful of Worcestershire sauce.
i tablespoonful of browned flour.
i pint of cold water.
\ glass of wine.
Cut the meat into strips about an inch long. Cover
with a pint of water, and stew gently two hours. The
meat should be ready to fall to pieces. Add the onion
and herbs cut up fine, the spice, salt and pepper, and
stew half an hour, closely covered. Then stir in the
browned flour, and when it has thickened, the sauce and
wine. Cover the bottom of a deep dish with strips of
fried bread, and pour the stew over it. If cooked long
and slowly enough, it will be a rich brown mixture, with
no hard lumps of meat in it. Save half a cupful of gravy
for to-morrow.
BERMUDA POTATOES AU NATUREL.
Wash and boil in hot salted water, until a fork will
easily pierce them. Drain off the water, throw salt over
them, and "dry off" upon the range for a few minutes.
Peel, and serve whole.
BAKED MACARONI.
Break half a pound of macaroni into short pieces ;
cook in boiling water, salted, twenty minutes. Drain,
put a layer into a greased bake-dish ; strew thickly with
grated cheese, and stick bits of butter over it. Go on in
this order until the dish is full, strewing cheese and but-
ter on top. Pour in a cup of milk ; bake, covered, thirty
minutes ; then brown nicely. Serve in the pudding-dish
THIRD WEEK FRIDAY. 2O?
WHITE PUFFS.
2 cups of rich milk.
Whites of 4 eggs whipped stiff.
2 cups prepared flour.
i scant cup of powdered sugar.
Grated peel of half a lemon.
A little salt.
Whisk eggs, lemon, and sugar to a meringue, and add
alternately with the flour to the milk. The salt should be
sifted with the flour. Beat very light, and bake in small,
well-buttered tins, or cups. Turn out, sift powdered
sugar over them, and eat with custard sauce.
CUSTARD SAUCE.
2 beaten eggs.
i large cup of sugar.
i scant cup of scalding milk.
J- teaspoonful of arrowroot, wet with cold milk.
i tablespoonful of butter.
j- teaspoonful of nutmeg.
Rub the butter into the sugar, add the eggs, and beat
light. Put in corn-starch and spice ; finally, pour upon
this mixture, by degrees, the boiling milk. Set within a
saucepan of boiling water five minutes, stirring all the
while, but do not let it really boil.
tUeek.
Clam Chowder.
Braised Duck. Weak Fish, Fried.
Grape Jelly. Puree of Green Peas.
Cauliflower a la Creme.
Corn Meal Pudding without Eggs.
CLAM CHOWDER.
Fry five or six slices of fat salt pork crisp, and cnop
fine. Sprinkle a layer in the bottom of a pot ; cover
208 MARCH.
with clams ; sprinkle with pepper, salt, and bits of butter,
then with minced onion. Next, have a stratum of small
crackers, split and soaked in warm milk. When the pot
has been filled in this order, cover all with cold water,
and cook slowly (after the water is heated) three-quarters
of an hour. Strain the chowder, without pressing or
shaking ; put clams, etc., into a covered tureen ; return
the liquor to the pot. Thicken with rolled crackers ; add
a glass of wine, a tablespoonful of catsup ; boil up, and
pour over the chowder. Pass sliced lemon with it.
FRIED WEAK FISH.
Clean, wash, and dry the fish. Lay in a broad pan or
dish ; salt, and dredge with flour. Fry in hot lard or very
nice dripping to a light brown. In serving, lay the fish
side by side, the head of each to the tail of the one next
him. Garnish with parsley.
BRAISED DUCK.
Clean and wash the duck. Stuff with a dressing of
bread-crumbs seasoned with pepper and salt, a little
onion and sage. Sew up the vent, and tie the neck to
keep in the flavor. Fry the duck in a great spoonful of
butter until lightly browned, turning it often. Add the
butter used for frying to the gravy saved from yesterday ;
thin with boiling water, and, having put the duck into a
saucepan, strain this gravy over it. It should half cover
the fowl. Stew slowly forty-five minutes, or until tender,
keeping the lid on all the while. Take up the duck,
cover to keep it warm, straki the gravy, and if very oily,
take off the top. Boil sharply ten minutes in an open
saucepan ; thicken with browned flour ; put back the
duck into it, and set the saucepan, again covered, in boil-
ing water for a quarter of an hour. Serve the gravy in a
boat.
PURE"E OF GREEN PEAS.
Open a can of peas, drain off the liquor, and cook
twenty minutes in boiling water slightly salted. Strain
off the water through a colander ; mash the peas with the
THIRD WEEK FRIDAY.
back of a wooden spoon, and rub through the colander
into a bowl below. Put two tablespoonfuls of butter into
a saucepan, with pepper, salt, and a little sugar, and, if
you fancy it, three mint leaves finely chopped. Heat,
but not to boiling, stir in the pulped peas, and toss about
with a silver fork or spoon until they are a smoking mass.
Pile in a hot dish, with triangles of fried bread laid up
around the base.
CAULIFLOWER 1 LA CREME.
Boil a fine cauliflower, tied up snugly in coarse tarla-
tan, in hot water, a little salt. Drain and lay in a deep
dish, flower uppermost. Heat a cup of milk ; thicken
with two tablespoonfuls of butter, cut into bits, and rolled
in flour. Add pepper, salt, the beaten white of an egg,
and boil up one minute, stirring well. Take from the
fire, squeeze the juice of a lemon through a hair sieve
into the sauce, and pour half into a boat, the rest over the
cauliflower.
CORN-MEAL PUDDING WITHOUT EGGS.
*
2 cups Indian meal.
1 cup of flour.
2 tablespoonfuls of molasses.
3 cups of sour milk "loppered," or "bonny-clab-
ber," if you can get it.
i great spoonful of melted butter,
i full teaspoonful: of soda,
i teaspoonful of salt.
\ teaspoonful of cinnamon.
Sift the salt with the flour, and mix up well with the
meal. Make a hole in the middle, and pour in the milk,
stirring the meal and flour down into it. Beat smooth.
Mix molasses, spice, butter, and the soda this last, dis-
solved in hot water-^-all together, ar.d beat into the bat
ter well and hard. Butter a tin mould with a cover ;
pour in the pudding, and boil steadily an hour and a half
Eat hot with butter and sugar.
210 MARCH.
tfytrlr tDeek.
Chicken Broth.
Pate of Salt Cod. Boiled Chicken and Riee.
Mashed Turnips. Egg Sauce.
Ambrosia.
Cafe au Lait and Sponge-Cake.
CHICKEN BROTH.
Clean, wash, and truss, but do not stuff, a full-grown
fowl. Set aside the giblets for another use. Bind the
legs and wings of the fowl closely to its sides. Put into
a pot with four quarts of water (cold), and cook gently
until the liquor has fallen one-third. Then add a full cup
of rice, soaked for one hour in a very little water, and boil
half an hour more, or until the chicken is tender and the
rice soft, but not broken to pieces. Take out the
chicken. Wipe off the adhering grains of rice, wash over
with butter, salt and pepper, and set, covered, upon a pot
of boiling water to keep hot. Season the soup with pep-
per and salt, and simmer ten minutes more. Then strain
out the rice, and cover it to keep hot. Return the soup
to the pot, stir in a cup of hot milk, a tablespoonful of
corn-starch wet with cold water, and a handful of very
finely minced parsley. Boil up, take, from the fire, and
pour by degrees upon two beaten eggs. Cover for three
minutes ; then pour into the tureen.
PAT& OF SALT COD.
i cup of cold salt cod, soaked all night in soft water,
boiled in the morning, left to cool, then " picked "
into boneless flakes.
1 cup of oyster-liquor.
2 even tabiespoonfuls of rice flour, or corn starch.
3 tabiespoonfuls of butter.
Chopped parsley and pepper.
3 hard-boiled eggs, minced.
N
THIRD WEEK SATURDAY. 211
Some rich paste. (See " French Puff Paste," page 352,
No. i, COMMON SENSE SERIES GENERAL RE-
CEIPTS.)
Boil the oyster-liquor, stir in the corn-starch wet up
with cold milk. When it thickens, add the butter and
pepper ; next the parsley and fish. Heat almost to boil-
ing, and stir in the chopped egg. Take from the fire,
and cover, over a pot of boiling water, ten minutes.
Make the shell by lining a profusely buttered cake-
mould, or round pan with nearly straight sides, with a
thick sheet of puff-paste, pricking it at the bottom to pre-
vent too much puffing. Cut a round piece exactly the
size of the top, for a cover, and bake separately. Bake
both in a quick oven. Let them get almost cool, turn
out the shell with the utmost care ; fill slowly with the
prepared fish, that the sides may not give way ; fit on the
top ; hold an inverted hot plate firmly upon it and re-
verse the pate skilfully, leaving the closed side upper-
most. It is easily done, if one is only fearless yet dex-
terous. Eat hot.
BOILED CHICKEN AND RICE.
Boil the giblets tender in a little salted water ; chop
' fine, and when the rice is strained from the soup, mix
them well through it. Pile the rice, when you are ready
to serve it, upon a meat dish ; lay the chicken upon the
top ; pour a few spoonfuls of egg sauce over it, and send
to table.
EGG SAUCE.
One cup of the broth in which the chicken was boiled,
heated ; thickened with a tablespoonful of butter rolled
thickly in flour ; poured over two beaten eggs ; boiled
one minute, with a tablespoonful of parsley stirred in ;
then seasoned and poured upon the pounded yolks of
two boiled eggs placed in the bottom of a bowl. Stir up
well, and it is ready.
MASHED TURNIPS.
Boil in salted water, until tender ; mash and drain in
a hot colander, working in butter, salt, and pepper,
Mound up in a hot, deep dish, covered.
212 MARCH.
AMBROSIA.
8 fine oranges, peeled and sliced.
\ grated cocoanut.
cup of powdered sugar.
Arrange slices of orange in a glass dish ; scatter grated
cocoanut thickly over them ; sprinkle this lightly with
sugar, and cover with another layer of orange. Fill the
dish in this order, having a double quantity of cocoanut
and sugar at top. Serve soon after it is prepared.
CAF AU LAIT AND SPONGE-CAKE.
To one pint strong made coffee, add the same quantity
of boiling milk. The coffee should be first strained
through muslin into the table-urn, then the milk poured
in with it. Wrap the urn in a woollen cloth, if you have
no " cozy," for five minutes before serving. Send around
sponge-cake, home-made or bought, with it.
Jburtl) tihek.
A Good Stock Soup.
Beef a la Mode de Rome. Potato Puff,
Hominy Croquettes. Spinach.
Chow-chow.
Snow Custard.
Nuts and Raisins.
A GOOD STOCK SOUP.
5 Ibs. brisket of beef.
2 Ibs. mutton-bones.
2 onions, sliced and fried.
2 carrots.
2 turnips.
4 stalks of celery.
Bones of chicken or duck, if you have them.
6 cloves.
FOURTH WEEK SUNDAY. 213
f cup of sago or barley.
6 quarts of cold water.
Sweet herbs.
Pepper and salt.
Slice the meat, crack the bones, chop the vegetables,
and put all on over the fire with the water. Boil slowly
five or six hours ; strain ; pick out the meat as well as
you can, and set aside. Then, rub the vegetables
through a colander, prior to straining all through your
soup-sieve. Set aside half the stock for Monday. Do
thus much on Saturday. Or, if you choose, do not strain
the soup at all until Sunday morning. It will be the
richer for cooling with meat, etc., in it. In either case,
season before setting it away, or it may sour. Put Sun-
day's stock back into the pot ; boil up and skim, before
adding the half cup of pearl sago, previously soaked for
two hours in a very little cold water. Simmer twenty
minutes and pour out.
BEEF 1 LA MODE DE ROME.
Cut a quarter of a pound of streaked salt pork, and the
same quantity of lean beef into strips, and fry, with a sliced
onion, in good dripping. Put them in the bottom of a pot
and lay a rib roast of beef, rolled round, upon them. Add
a pint of boiling water, cover, and cook ten minutes to
the pound, turning the beef three times meanwhile.
Transfer the meat to a dripping-pan, dredge the top with
flour, then baste with its own gravy, once. Keep kot,
without cooking, while you strain the gravy left in the pot,
thicken it with browned flour (always after taking the fat
from the top), season with pepper, and stir in a teaspoon-
ful of sugar, a handful of Sultana raisins, picked and
washed, and the same quantity of blanched almonds, cut
into tiny strips. Boil gently three minutes, dish the beef,
and pour the sauce over it.
Odd as this receipt may seem to an American house-
wife, the result is extremely palatable, and a good change
of fare at this season.
POTATO PUFF.
Mash the potatoes soft with milk and butter, season and
beat very light with two raw eggs. Smooth and bake to
214 MARCH.
a light brown in a greased pudding-dish, in which, also,
serve it.
HOMINY CROQUETTES.
2 cups of fine-grained hominy, boiled and cold.
2 beaten eggs.
2 tablespoonfuls of melted butter.
Salt to taste.
} cup of finely chopped beef, left over from your soup,
after straining the latter.
Pepper.
Work hominy, butter, and salt to a smooth paste ; beat
in the eggs, finally the chopped meat, after peppering and
salting it. Stir up in a farina-kettle until hot. and pour
out to cool. When cold, make into long rolls with floured
hands, flour each well by rolling upon a dish, and fry to a
yellow-brown in sweet lard. Drain off the fat and pile
upon a hot dish.
SPINACH.
Boil in hot, salted water, twenty 'minutes, drain and
press hard ; chop fine, and return to the saucepan with a
large spoonful of butter, pepper, salt, a little sugar and a
pinch of mace. Stir, and beat until very hot; then pour
into a deep dish.
SNOW CUSTARD.
\ package of Coxe's gelatine.
3 eggs.
1 pint of milk.
2 cups of sugar.
Juice of one lemon.
i large cup boiling water.
Soak the gelatine one hour in a teacupful of cold water,
then stir in two-thirds of the sugar, the lemon-juice and
the boiling water. Beat the whites of the eggs to a stiff
froth, and when the strained gelatine is quite cold, whip
it into the whites, a spoonful at a time for half an hour, if
you use the Dover egg-beater (at least one hour with any
other). When all is white and stiff, pour into a wet mould,
and set in a cold place. Make this on Saturday, and on
Sunday dip the mould into hot water, and turn out into a
glass dish. Make, a custard of the milk, eggs, and the resl
FOURTH WEEKMONDAY. 21 5
of the sugar, flavoring with vanilla ; boil until it begins to
thicken. When the meringue is turned into the dish, pour
this custard, cold, about the base.
NUTS AND RAISINS
Serve as another and a last course.
Jcmrti)
Vermicelli Soup.
Browned Mince of Beef. Stewed Potatoes, Creamed.
Mixed Pickles. Broccoli.
Canned Peaches and Cream.
Myrtle's Cake.
Tea.
VERMICELLI SOUP.
Boil a quarter of a pound of vermicelli in a little salted
water fifteen minutes. Heat the stock set aside for to-
day, 'when you have taken the fat from the top, and when
scalding, add the vermicelli.
N. B. Always break vermicelli and macaroni small
before cooking. Add a little chopped parsley ; simmer
fifteen minutes and pour out.
BROWNED MINCE OF BEEF.
Cut all the meat from the bones of yesterday's roast,
setting away the bones for another day's soup. Mince the
beef fine ; mix with it one-fourth as much mashed potato,
season highly with pepper, salt, a little mustard and cat-
sup ; work soft with the remains of yesterday's gravy;
heat in a saucepan, then heap upon a stone china dish,
cover the mound with fine crumbs, and brown upon the
upper grating of your oven. Put bits of butter thickly
over the top as it begins to brown.
2l6 MARCH.
STEWED POTATOES CREAMED
Chop cold boiled potatoes coarse ; put on in a saucepan
with a cup of milk, and heat in an outer vessel of hot
water. When scalding, pepper and salt ; stir in a table-
spoonful of butter, cut up and rolled in flour, and when
this has melted, a beaten egg, stirred in while the pota-
toes are not boiling. Simmer one minute, and turn out.
BROCCOLI.
Wash, and let stand in salt and water one hour. Cook
in boiling salted water fifteen minutes. When tender,
drain dry, and serve with melted butter (peppered) poured
over it.
CANNED PEACHES AND CREAM.
Open the can at least an hour before using, and turn
into a glass disk ; sprinkle with sugar. Serve in saucers,
sending around powdered sugar and cream to each person.
MYRTLE'S CAKE,
Or any other good cup cake, made last week, may be
sliced and passed with the fruit and cream. If you desire
a receipt for this particular cake please consult " Break-
fast, Luncheon and Tea," No. 2, COMMON SENSE SERIES,
page 334.
Barley Broth.
Boiled Leg of Mutton. Kidney Beans.
Oyster Sauce. Bermuda Potatoes, Baked,
Cocoanut Pudding.
BARLEY BROTH.
2 Ibs. knuckle of veal. Beef bones from yesterday,
i onion,
i turnip.
i stalk of celery.
Chopped parsley.
FOURTH WEEK TUESDAY. 2 1/
i cup Scotch barley.
3 quarts of water.
Break the bones to splinters and chop the meat Mince
the vegetables, and put all into a soup-kettle, with the
water. Boil slowly three hours, until the liquor has fallen
one-third. Meanwhile wash the barley and boil half an
hour in a little salted water. Strain your soup ; cool to
let the fat arise, and take this off. Season with pepper
and salt and boil up. Skim, put in the barley, and cook
gently half an hour longer.
BOILED LEG OF MUTTON.
The mutton will be cleaner and in better shape if boiled
tied up in coarse net or tarlatan. Put on in boiling
water, plenty of it, slightly salt, and cook steadily fifteen
minutes to the pound. Save the broth for soup. Undo
the net from the meat, rub the latter over with butter,
lay on a hot dish, and send the oyster sauce in a boat.
Garnish the mutton with sliced cucumber pickles.
OYSTER SAUCE.
1 pint of oysters.
Half a lemon.
2 tablespoonfuls of butter, rolled well in flour,
i teacupful of milk.
Cayenne and nutmeg to taste.
Heat the oyster liquor, and when it boils, skim, and put
in the oysters. So soon as they boil, stir in the butter,
cut up and well floured, the spice -and lemon-juice. Boil
five minutes, take from the fire and put with the milk
which has been heated in another vessel. Stir up well,
and pour out.
KIDNEY BEANS.
Soak all night. In the morning put on in warm not
hot water slightly salted, and cook tender. Drain dry,
stir in a great lump of butter, a little salt and pepper, and
turn into a deep dish.
BERMUDA POTATOES BAKED.
Select those of uniform size ; wash, and bake in a
moderate oven until soft to the pinching fingers. Wipe
clean, and serve in their skins, wrapped in a napkin.
218 MARCH.
COCOANUT PUDDING.
i heaping cup fine bread-crumbs,
i cocoanut, pared and grated,
i tablespoonful corn-starch, wet in cold water.
J cup of butter.
1 cup of powdered sugar.
2 cups of milk.
5 eggs.
Nutmeg and rose-water to taste.
Soak the crumbs in the milk. Rub butter and sugar to
a cream, and whip in the beaten yolks. Beat this into
the soaked crumbs ; stir in the corn-starch, then the
whisked whites finally, the grated cocoanut. Beat very
hard, pour into a neat pudding-dish, well buttered, and
bake in a moderate oven forty-five minutes. Eat cold,
with powdered sugar on top.
Jamil) tihek.
Tomato Soup.
Swiss Turnovers. Salmon Pudding.
Mashed Potatoes. Lettuce Salad with Cream Dressing.
Wayne Pudding.
TOMATO SOUP,
Open a can of tomatoes, and cut them up small. Take
the fat from the top of the liquor in which your mutton
was cooked yesterday ; put over the fire with the toma-
toes and half a cup of raw rice, and cook slowly one hour.
Season to taste, adding a lump of loaf sugar and a table-
spoonful of butter, rolled in flour ; simmer five minutes,
and poui into the tureen.
SALMON PUDDING.
i can preserved salmon.
4 eggs, beaten light.
4 tablespoonfuls of melted butter.
FOURTH WEEK WEDNESDAY. 219
\ cup fine bread-crumbs.
Pepper, salt, and minced parsley.
Chop the fish fine, rub to a paste with the butter.
Beat the bread-crumbs up with the eggs and seasoning ;
work all together ; put into a buttered mould, with a tight
top, and boil one hour. Dip in cold water ; turn it out
upon a hot dish. Have ready a cupful of drawn butter
with a raw egg beaten into it, and pour over the pudding.
Swiss TURNOVERS.
Mince the cold mutton left from yesterday. Put half a
cupful of hot water into a saucepan ; stir in a great spoon-
ful of butter, cut up in flour ; season with pepper, salt,
and tomato catsup. Pour over a beaten egg, mix well,
and, returning to the saucepan, add the mince, well sea-
soned with pepper, salt, a little grated lemon-peel and
nutmeg. Stir up until very hot, but not boiling. Set by
to keep hot while you make a batter of one pint of flour,
four eggs, a little salt, and a quarter spoonful of soda, dis-
solved in vinegar, and about four cups of milk enough
for thin batter. Beat very light. Put a spoonful of lard
(a small one) into a hot frying-pan, run it over the bottom,
turn in a half cupful of batter, and fry quickly. Invert
the pan upon a hot plate, and this, in turn, upon another,
to have the browned side of the pancake downward ;
cover the lighter side with the mince ; fold up neatly and
lay upon a hot dish in the open oven to keep warm,
while you fry and spread the rest.
They are very nice.
MASHED POTATOES.
Prepare as usual, and pass with both fish and meat.
LETTUCE SALAD WITH CREAM DRESSING.
cupful of new milk, if you have no cream.
1 teaspoonful of corn-starch.
Whites of 2 eggs, beaten stiff.
3 tablespoonfuls of vinegar.
2 tablespoonfuls best salad oil.
2 teaspoonfuls powdered sugar,
i teaspoonful of salt.
22O MARCH.
J teaspoonful of pepper.
i teaspoonful of made mustard.
Heat the milk (or cream) almost to boiling ; stir in the
corn-starch wet up with cold milk. Boil up, add the
sugar, and take from the fire. Cool, beat in the frothed
whites, oil, pepper, mustard and salt, and, when the let-
tuce is shred fine, add the vinegar to the dressing, and
pour over it. Toss up with a silver fork. Eat very soon,
WAYNE PUDDING.
. 2 full cups of prepared flour.
cup of butter.
i cup of powdered sugar.
i lemon, the juice and half the grated peel.
J Ib. of citron, cut into very thin strips.
5 eggs, whites and yolks beaten separately.
Cream butter and sugar ; add the beaten yolks ; whip
up light with the lemon, then add the whites, alternately
with the flour. Butter a mould abundantly, line it with
the strips of citron ; put in the batter, a few spoonfuls at
a time ; cover and set in a pan of boiling water, in a good
oven. Keep plenty of boiling water in the pan, and cook
steadily one hour and a half. Dip into cold water and
turn out upon a hot plate. Eat warm with wine or brandy
sauce. Leave room in the mould for the pudding to
swell. Never heat a pudding or cake mould before greas*
ing it or the batter will stick.
Jottrtl)
Ox-tail Soup.
Irish Stew. Corn Pudding.
Potatoes a la Lyonnaise.
Queen's Toast.
OX-TAIL SOUP.
1 ox-tail.
2 Ibs. of lean beef.
4 carrots.
FOURTH WEEK THURSDAY. 221
3 onions.
Thyme and parsley.
Pepper and salt.
2 tablespoonfuls of browned flour.
4 quarts of cold water.
Cut the tail into joints and fry brown in good dripping.
Slice the onions and two carrots, and fry in the same,
when you have taken out the pieces of tail. When done,
tie them, with thyme and parsley, in a lace bag, and drop
into the soup-pot. Put in the tail, then the beef, cut into
strips. Grate over them the two whole carrots, pour over
all the water, and boil slowly four hours. Strain and
season ; thicken with brown flour wet with cold water j
boil fifteen minutes longer, and pour out.
IRISH STEW.
3 Ibs. of lean beef a sirloin steak is best.
8 parboiled potatoes.
2 onions, or one, if it be large, also parboiled.
Browned flour for thickening.
Thyme and sweet marjoram.
Pepper and salt.
A little pie-paste not rich for dumplings.
Cut the meat into pieces an inch wide by two long.
Slice the parboiled potatoes and onions. Put a layer of
meat in a pot ; then one of potatoes, next one of onions.
Pepper and salt each sparingly ; scatter the herbs upon
the onions ; put in more meat, and so on. When all are
in, cover barely with cold water, and stew slowly two
hours. Strain out the meat, and put into a covered dish
a chafing-dish, if you have one. Return the gravy to
the saucepan ; thicken with browned flour ; cut your paste
into narrow strips two inches long, and drop, one by one,
into the boiling gravy. Slew about eight minutes, and
pour over meat, potatoes, etc., which await it in the dish.
CORN PUDDING.
To one can of corn add
3 beaten eggs.
1 cupful of milk.
2 tablespoonfuls of butter.
222 MARCH.
i table spoonful of sugar.
A little salt.
Rub butter and sugar together ; beat in the eggs ; salt
the milk, and put in next ; lastly, the corn, drained of
can liquor. Beat up well ; pour into a greased bake-dish,
and set, covered, in the oven. At the end of half an hour,
take off the lid, and brown.
POTATOES 1 LA LYONNAISE.
Parboil double the quantity of potatoes required for
your Irish stew, and lay aside eight for this dish. Cut,
when cold, into dice; fry a small chopped onion in a
heaping spoonful of butter, for one minute, then put in
the potatoes. Stir briskly to keep them from browning ;
cook until very hot; add a tablespoonful of chopped
parsley ; stir a minute longer ; turn all into a heated col-
ander ; shake hard to get rid of the grease, and serve hot
in a vegetable-dish.
QUEEN'S TOAST.
Cut slices of stale baker's bread round with a cake-cut-
ter, taking off all the crust. Fry in sweet lard to a light
brown. Dip each round quickly into boiling water to re-
move the fat. Sprinkle thickly on both sides with a mix-
ture of powdered sugar and nutmeg, and pile upon a het
plate. You may dispense with sauce if you will heat a
glass of wine, and put a teaspoonful, or less, upon each
piece, after dipping it into the water, and before sugar-
ing it. Serve hot.
Jburtl)
Rechauffe Soup.
Chickens with Mushroom Sauce. Lobster Croquettes.
Cabbage Sprouts. Boiled Macaroni.
Nursery Plum Pudding.
RECHAUFFE SOUP.
.? excellent a soup as ox-tail deserves repetition, and
the probability is that, since Friday is a fast day from
FOURTH WEEK FRIDAY. 22$
meat with Roman Catholic servants, you have enough
soup left over for your family proper. Warm it up, ma-
king very hot, but not to boiling. If you like, you car
put some dice of crisp fried bread in the tureen.
LOBSTER CROQUETTES.
To a can of preserved lobster, chopped fine, add pep-
per, salt, and powdered mace. Mix with this one-fourth
as much bread-crumbs as you have meat, work in two
tablespoonfuls of melted butter, and make into egg-shaped
rolls. Roll these in raw egg, then in cracker-dust, and
fry in butter or very sweet lard. Serve dry and hot with
cresses or parsley laid around them.
CHICKENS WITH MUSHROOM SAUCE.
Split a pair of chickens down the back as for broiling,
and lay in a dripping-pan, with two cups of boiling water,
a little salt, poured over them. Cover very securely with
another pan of the same size inverted and cook an
hour and a half if the fowls are of fair size. Baste at
least six times ; twice with butter in which has been
mixed a little pepper ; three times, copiously, with their
own gravy, and, just before they are done, again with
butter. Boil half a can of mushrooms ten minutes in
clear, hot water. Drain and mince them very fine.
Take up the chickens and keep hot in a covered dish.
Put the gravy into a saucepan ; add a little chopped
onion; boil three minutes, thicken with browned flour;
and stir in the chopped mushrooms. Simmer, covered,
five minutes, and pour half over the chickens, the rest
into a sauce-boat. Save all the gravy left after dinner.
CABBAGE SPROUTS.
Wash, trim, and boil in hot, salted water, with a bit of
streaked salt pork, an inch square. When tender, drain,
season, and chop fine. Stir in a tablespoonful of melted
butter and the juice of half a lemon. Eat very hot.
BOILED MACARONI.
Break half a pound of pipe macaroni into short lengths.
Cover well with boiling water, salted, and boil not too
224 MARCH.
fast about twenty minutes, or until tender and clear at
the edges. Drain well ; pour a little into a hot, deep
dish, and butter it, then strew with grated cheese. Do
this three times in filling the dish, with cheese scattered
over the top.
NURSERY PLUM PUDDING.
1 scant cup of raw rice.
3 pints of milk.
2 tablespoonfuls of butter.
4 tablespoonfuls of sugar.
j Ib. raisins, seeded, and cut in half.
3 well-beaten eggs.
Soak the rice two hours in a farina-kettle, just covered
with warm water. When all the water is soaked up, shake
the rice hard, to reach that at the bottom, and add a pint
of milk. Simmer gently, still in the inner kettle, until the
rice is again dry, and quite tender. Shake up anew, and
add another pint of milk. When this is hot, put in the
raisins, dredged with flour ; cover the saucepan and cook
twenty minutes. Turn into a bowl ; put with it the but-
ter, rice-flour, the remaining pint of milk, heated and
mixed with the beaten eggs and sugar, and stir all up
thoroughly. Bake in a buttered pudding-dish, about forty
minutes. Eat warm with butter and sugar, or sugar and
cream.
Jbtrrtl) uhek. Saturbap.
Dresden Soup.
Boiled Blue Fish. Baked Calf s Head,
Canned Succotash.
Casserole of Rice with Tomato Sauce.
Belle's Dumplings.
DRESDEN SOUP.
2 Ibs. of lean beef, cut into strips.
4 pig's feet, cleaned well.
FOURTH WEEK SATURDAY. 22$
4 Ibs. of mutton and beef bones, cracked.
2 onions.
1 bunch of sweet herbs.
2 carrots.
2 blades of mace.
4 tablespoonfuls of butter, and the same of rice-flour.
Juice of a lemon.
i tablespoonful of Worcestershire sauce.
i raw egg for force-meat.
Salt and pepper.
6 quarts of cold water.
i glass of claret.
Early in the day, ptit on the meat, pig's feet and bones,
and cook slowly five hours in six quarts of water. Skim
then, carefully, add the onions, mace, and herbs, cut
small, and the carrots, grated. Stew half an hour ; take
out the meat and the feet, leaving the bones, etc., on the
fire. Cut the flesh from the feet, and return the bones to
the pot. Set aside half this flesh, with a few pieces of
beef, to get cold. Chop the rest fine, and make up with
pepper, salt, and a raw egg, into small force-meat balls.
Roll them in flour, lay upon a greased plate, and set within
the oven to " crust." When quite firm, take out and
cool. Cut the reserved meat into small, square bits.
When the soup has cooked half an hour after the meat
was taken out, strain and season it. Divide into two
portions. Into that designed for Sunday drop the dice
of meat, from the pig's feet as well as the beef, and set
away,- covered, in an earthenware vessel. Return the
rest to the fire ; thicken with the butter, melted and
worked up into the rice-flour ; add the sauce, lemon-
juice, and a glass of claret. Put the force-meat halls into
the heated tureen ; pour on the soup, cover five minutes,
and serve.
BOILED BLUE FISH.
Sew up the fish neatly in a thin cloth, put on in scald-
ing water with a little salt, half a small cup -of vinegar, a
quarter of an onion, six whole black peppers, and a blade
of mace. Let it stand, just below boiling heat, half an
hour ; then increase the heat and boil thirty minutes more*
226 MARCH.
Take out, unwrap, lay upon a hot dish and pour over it
a cupful of drawn butter, with a little lemon-juice stirred
in it.
BAKED CALF'S HEAD.
Put on, having removed the brains, in four quarts of
cold water, and boil gently one hour. Take out the head ;
salt and pepper the liquor and set by as the foundation
of Monday's soup, keeping out a cupful for gravy. Put
the calf's head in a dripping-pan, rub over with butter,
pour the gravy into the pan, and bake, covered basting
four times for half an hour. Uncover, wash over with
a mixture of melted butter, pepper, and salt, and a tea-
spoonful of catsup. Dredge with browned flour, baste
again, and when the surface is of a fine froth, dish the
head. Strain and thicken the gravy, and serve in a boat.
The brains should be washed well, boiled quickly, then
cooled ; mashed to a smooth paste with pepper, salt, a
dust of flour, and a raw egg, and fried, by the spoonful, in
hot lard. Drain, and lay about the head.
CANNED SUCCOTASH.
Drain from the liquor ; cut the beans if French or
string beans into short pieces ; cook half an hour in salted
boiling water; drain this off; add a cup of hot milk,
thicken with a great spoonful of butter, cut up in flour,
pepper, and salt, and simmer ten minutes more.
CASSEROLE OF RICE WITH TOMATO SAUCE.
Boil one cup of rice tender in hot water, a little salt,
shaking up from time to time, but never stirring. Drain
dry, add a very little milk in which has been stirred a
beaten egg. a teaspoonful of butter, a little pepper and
salt. Simmer for five minutes, and if the rice has not
absorbed all the milk, drain it again. Pile it around the
inner edge of a flat dish ; smooth it neatly, rounding the
top, into a sort of fence ; wash over carefully with the
beaten yolks of two eggs, and set it in the oven until firm.
Drain more than half the juice from a can of tomatoes ;
season with a little chopped onion, pepper, salt, and
sugar. Stew twenty minutes ; stir in a tablespoonful of
butter, and two tablespoonfuls of fine bread-crumbs ; stew
FIRST WEEK SUNDAY. 227
three or four minutes to thicken it well, and pour within
the hedge of rice.
BELLE'S DUMPLINGS.
1 quart prepared flour.
2% tablepoonfuls of mixed lard and butter.
2 cups of milk, or enough for soft dough.
Roll out a quarter of an inch thick, cut into oblong
pieces, rounded at the corners. Put a great spoonful of
damson, cherry, or other tart preserve, in the middle, and
roll into a dumpling. Bake about forty minutes, brush
over with beaten egg, while hot, and shut up in the oven
three minutes to glaze. Eat hot with brandy sauce. (For
receipt for sauce see Wednesday, zd Week in January.}
APRIL.
Jtr0t tDeek.
Clear Soup.
Fricasseed Chickens, White. Buttered Parsnips.
Savory Potatoes. Lettuce Salad, Plain,
Pie-Plant (April) Fool.
Coffee and Cake.
CLEAR SOUP.
Take the grease from the soup-jelly you will find in the
crock into which the stock was poured yesterday. Take
it up by the ladleful, leaving the meat and sediment at the
bottom, and put on to heat in a squp-kettle. When it
boils, stir in the beaten white of an egg ; take off the scum
as fast as it rises, and when quite clear add two teaspoonfuls
of Coxe's gelatine, previously soaked in cold water. Add,
meanwhile, a little boiling water to the sediment and meat
dice in the pot ; strain off the liquid ; pick out the bits of
meat, and see that they arc clean. Drop into the soup at
228 APRIL.
the same time that you add four tablespoonfuls of colored
water, made by burning a tablespoonful or two of sugar in a
tin cup, pouring a little boiling water upon it, and stirring
until you get a clear brown liquor. After these go in,
do not let your soup really boil, but simmer a few minutes
to throw up and remove any remaining scum. Pass sliced
lemon with the soup.
FRICASSEED CHICKENS WHITE.
Clean, wash, and joint the fowls. Lay in cold salt and
water for one hour. Put them into a pot, with half a pound
of salt pork cut into strips, and cold water enough to cover
them. Cover closely, and heat very slowly to a gentle
boil. The excellence of the fricassee depends mainly upon
care in this respect. If the fowls are full-grown and rea-
sonably tender, stew more than one hour after they begin
to boil. When done add half a chopped onion, parsley
and pepper. Cover again for ten minutes. Stir up two
tablespoonfuls of flour in cold water, then into a cup o/
hot milk, and this, in turn, into two beaten eggs. Then
put in a great spoonful of butter, and pour all into the
saucepan ; mix well, boil fairly, and, having arranged the
chickens upon a hot dish, pour the gravy over them.
BUTTERED PARSNIPS.
Boil tender and scrape. Slice lengthwise. Put three
tablespoonfuls of butter into a saucepan with pepper, salt
and a little chopped parsley. When it heats, put in the
parsnips, and shake and turn until the mixture boils. Lay
the parsnips in order upon a hot dish, and pour the but-
ter over them.
SAVORY POTATOES.
Pare and cut into squares some raw potatoes. Lay
in cold water half an hour, put into a saucepan, cover with
boiling water, slightly salted, and stew half an hour, not sc
fast as to break them. Then throw off the water and add
a cupful of sauce made from the gravy of Friday's chick-
ens, thinned with a little hot water, and strained ; seasoned
to taste, and again thickened with a tablespoonful of butter
rolled in flour. Simmer all for ten minutes, and turn into
a deep dish.
FIRST WEEK MONDAY. 22$
LETTUCE SALAD PLAIN.
Wash the lettuce ; pull leaf from leaf, and pile over a
lump of ice in a salad-bowl. Pass the oil and vinegar,
salt, pepper, and powdered sugar to each person, with the
lettuce, that he may season for himself.
PIE-PLANT (APRIL) FOOL.
i pint of stewed pie plant, rubbed through a colander.
i tablespoonful of butter.
i cup of sugar.
Yolks of four eggs.
Meringue of the whites.
3 tablespoonfuls of sugar.
Juice of half a lemon.
Put the strained pie-plant into a saucepan ; set it in
boiling water, and, when hot, beat in the butter, sugar, and
beaten yolks. Stir two minutes, and turn out to cool.
This can be done on Saturday. On Sunday, a few min-
utes' whirl of your egg-beater will give you the meringue.
Beat in the powdered sugar with a few more, and when
you have poured the stewed fruit (or vegetable) into a
glass bowl, pile the meringue (the " fool " ?) on the top.
COFFEE AND CAKE
Can be handed with, or after the sweets.
Jtr0t
Milk and Bread Soup.
Larded Mutton Chops. Mashed Potatoes.
Green Peas. Tomato Catsup.
Corn-meal Hasty Pudding.
MILK AND BREAD SOUP.
Boil down the liquor in which Saturday's calf s head was
cooked, to less than two quarts. Add a pint of milk pre-
230 APRIL.
viously heated, and mixed with three beaten eggs. Thicken
with two tablespoonfuls of butter rolled in flour, and take
at once from the fire. Salt and pepper, if needed. Have
ready in a tureen a cupful of fine, dry crumbs. Pour on
the soup, stir up for a moment, cover and send to table
with a plate of grated cheese.
LARDED MUTTON CHOPS.
Trim off superfluous fat and skin ; beat flat with the
broad side of a hatchet, and lard each with four strips of
fat, salt pork, drawn quite through, so as to project on both
sides. Put into a saucepan, sprinkle with minced onion,
pepper, and parsley, and barely cover with weak broth.
The gravy from yesterday's chickens will do, or any other
you may chance to have. Put on the saucepan lid, set it
where it will not boil under an hour, and think no more
about it until the time is up. Then increase the heat and
simmer half an hour, or until tender. Take up the chops
and keep hot. Thicken the gravy with browned flour ;
add the juice of a lemon, a great spoonful of mushroom
catsup, a glass of sherry, and boil one minute. Put back
the chops ; cover, and heat just to a feeble boil. Lay
the chops in order upon a dish and pour the gravy over
them.
GREEN PEAS.
Open a can of peas ; turn out into a bowl, and let
alone for an hour. Then, strain off the liquor, put the
peas into a saucepan, and cover with salted, boiling water.
Cook twenty minutes ; drain, pepper, stir in a tablespoon-
ful of butter, and dish.
MASHED POTATOES.
Prepare as usual, and heap in a covered dish. Wet a
pretty butter-print and press firmly upon the top.
CORN-MEAL HASTY PUDDING.
i heaping cup of Indian meal.
% cup of flour.
1 quart of boiling milk.
2 cups of boiling water.
2 tablespoonfuls of butter.
FIRST WEEK TUESDAY. 2$1
i tablespoonful of brown sugar.
i teaspoonful of salt.
teaspoonful mixed cinnamon and mace.
Wet up meal and flour with the water and stir into the
boiling milk. Mem. Cook all sorts of milk-puddings
(boiled) in a farina-kettle. Boil steadily half an hour,
stirring very often from the bottom. Put in salt, sugar,
butter, and spice, and cook ten minutes more. Pour into
a bowl, or other uncovered dish. Eat hot with sugar and
butter.
Jir0t
Bean and Corn Soup.
Beefsteak Pudding. Stewed Potatoes.
Mashed Turnips. Cold Slaw.
Baked Chocolate Custards.
Fancy Cakes.
BEAN AND CORN SOUP.
T quart of dried beans, soaked overnight in soft water,
i Ib. of streaked salt pork, cut into shreds,
i Ib. of lean beef also cut up.
2 stalks of celery, minced,
i bunch of chopped parsley.
1 small onion, sliced.
Pepper and salt.
T can of corn.
2 tablespoonfuls of butter rolled in two of flour.
5 quarts of water.
Put on the beans, pork, beef, and all the vegetaljdes
except the corn, with the water, and boil slowly until the
beans are thoroughly broken, and the meat in rags.
Meanwhile, cook the corn tender in just enough boiling
water to cover it. When done, stir in half the butter and
flour, salt and pepper, and cover to keep hot while you
232 APRIL.
strain the soup, rubbing the beans, onion, and celery to a
pulp through a colander. Set aside half for to-morrow.
Return the rest to the fire ; pepper to taste ; add the
corn with the water in which it was cooked. Simmer
fifteen minutes ; stir in the rest of the butter and flour ;
boil up well, and serve.
BEEFSTEAK PUDDING.
i quart of prepared flour.
\ lb. powdered suet.
1 cup of ice-water.
2 Ibs. good steak without bone.
Pepper and salt.
i tablespoonful of tomato catsup.
Rub the suet into the flour, salt slightly, and make, with
the water, into a paste just soft enough to roll out. Roll
into a sheet nearly half an inch thick. Butter well a
round bottomed pudding mould ; line with the paste, and
leave in a cold place while you cut the steak into small
squares, seasoning with pepper, salt, and catsup. Fill the
paste-lined mould (or bowl) with this. Cut a piece of
paste for the top. Cover with this, pinching the two
sheets of paste tightly together at the edges. Let an
assistant hold up the bowl while you cover with a stout
pudding-cloth and tie tightly under the bottom, not strain-
ing the cloth so strongly -over the top as to hinder the
paste from swelling. (Flour the cloth before tying it
over the bowl.) Plunge into a gallon of boiling water,
and keep it at a fast boil for two hours, filling up from the
tea-kettle when the water sinks. Turn the bowl bottom
upward and dip in cold water ; untie the cloth, invert a
hot dish upon the mould, and turn over carefully, to get
the pudding out without breaking. This is a favorite
English dish.
. . STEWED POTATOES.
Old potatoes, by this time, need a little management to
make them acceptable at a season when appetites crave
fresh vegetables. This is a good way to cook them.
Pare very thin, and leave in cold water one hour. Put
on to cook in cold water, bringing it soon to a boil
FIRST WEEK TUESDAY. 235
When a fork will run easily into the largest, strain off' the
water, throw in a handful of salt, and dry, for a minute ;
on the stove. Then take out the potatoes ; crack each
one by pressing with a wooden spoon ; put into a deep
dish, and pour over them a cup of hot milk thickened with
two tablespoonfuls of butter, cut up in flour ; cooked for
a minute, then seasoned with pepper, salt, and a table-
spoonful very finely-minced parsley. Cover the dish ; set
in boiling water ten minutes, and serve.
MASHED TURNIPS.
Boil tender ; press all the water out in a colander, as
you mash them; return to the fire with a good lump of
butter, pepper, and salt, and stir until smoking hot.
COLD SLAW.
Shred the heart of a white cabbage, and pour over It
a dressing of two tablespoonfuls of* oil, four of vinegar, one
teaspoonful each of salt and sugar, and half as much pep-
per and mustard, beaten up well with the whipped yolks
of two eggs. The mixture should be quite thick. Use
an egg-beater in mixing.
BAKED CHOCOLATE CUSTARDS.
i quart of milk.
6 eggs.
i cup of sugar.
4 great spoonfuls grated chocolate.
Vanilla flavoring.
Scald the milk ; wet up the chocolate and stir in.
Boil two minutes. Beat the yolks into the sugar, and
pour the hot mixture slowly upon them, stirring con-
stantly. Season and fill small cups, which should be set
ready in a dripping-pan of boiling water. See that there
is no danger of their boiling over the tops. Cook twenty
minutes, or until the custards are firm. While they cool
whip the whites to a stiff meringue with a little powdered
sugar. When the custards are cold, heap this upon the
tops.
234 APRIL.
FANCY CAKES,
Macaroons, lad/s-fmgers, or jumbles, should go around
with the custards.
fmt tthek.
" Red Pottage."
Boiled Cod with Caper Sauce. Scalloped Chicken.
Mashed Potatoes, Browned. Split Pea Pancakes.
Queen of Puddings.
"RED POTTAGE."
To the bean-stock set by on yesterday add a can of red
tomatoes, cut small, and two lumps of sugar, and simmer,
set in boiling water for fear of burning, until they are one
mass of pulp. Strain through a colander, add seasoning,
and stir in a generous glass of claret which was poured,
two hours before, upon a sliced, deep-colored beet, warm
from the boil. Strain the juice from the beet by squeez-
ing in a cloth. Put a double-handful of fried bread into
a tureen, and pour the soup upon it.
This, if not " that same red pottage " for which poor
hungry Esau who certainly came honestly, by hereditary
right, by his love of "good eating" bartered his birth-
right, is yet very pretty and savory.
BOILED COD WITH CAPER SAUCE.
Sew the fish up neatly in a thin cloth and cook in boil-
ing water, fifteen minutes to the pound. Unwrap, lay
upon a hot dish, and pour over it the following sauce :
Put a cupful of boiling water into a saucepan, and stir
in two tablespoonfuls of butter, cut up in a heaping tea-
spoonful of flour. Beat in, when thick, the whipped yolk
of an egg, the juice of a lemon, and twenty-four capers,
Stir up well, cook half a minute, and take from the fire.
FIRST WEEK WEDNESDAY. 235
SCALLOPED CHICKEN.
Clean, wash, and cut an old fowl to pieces. Put into a
pot with four quarts of cold water and cook very slowly
until tender. Take it out, salt and pepper the broth, and
put by for to-morrow's soup, reserving one cupful for your
gravy.
Let the chicken cool, and cut cleanly into pieces an
inch long by one fourth that width. Put the gravy, well-
seasoned, over the fire, thicken with a tablespoonful of
butter, cut up and rolled in flour ; stir in the chicken, and
just before it boils, take from the fire, and beat in two
whisked eggs, with a little finely minced parsley. Strew
the bottom of a bake-dish with crumbs ; pour in the
chicken ; cover with a deeper coating of bread : crumbs ;
stick bits of butter over this, and bake, covered, until bub-
bling hot ; then brown delicately.
MASHED POTATOES BROWNED.
Mash soft with milk and butter, season, and round into
a heap upon a greased pie-dish. Brown in a quick oven ;
glaze with butter ; slip carefully to a hot dish
SPLIT PEA PANCAKES.
Soak a pint of split peas all night. Put on, in the
morning, in cold water and cook soft. Rub through a
fine colander. While hot, stir in a tablespoonful of but-
ter, and season with pepper and salt. When quite cold,
beat in two eggs, a cupful of milk, and half a cupful of
flour in which has been sifted twice a quarter teaspoon-
ful of soda and twice as much cream-of- tartar. Beat hard
and long, and fry as you would griddle-cakes.
QUEEN OF PUDDINGS.
*J- cups of sugar.
5 eggs.
2 cups of dry bread-crumbs.
1 tablespoonful of butter.
2 teaspoonfuls vanilla, or other extract Colgate's, if
you can get it.
i quart of fresh milk.
cup sweet fruit-jelly, or jam.
APRIL.
Cream butter and sugar and whip in the yolks. Soak
the crumbs in the milk and add next then flavor. Pour
into a buttered pudding-dish, filling it two-thirds of the
way to the top, and bake until well " set " in the middle.
Draw to the oven door, spread quickly with the jelly, and
this with a meringue of the whites and half a cup of sugar.
Shut the oven and bake quickly until the meringue begins
to color. Eat cold with cream.
Jirst ftJeck. SH)ur0iag.
Chicken Soup.
Mayonnaise of Fish. Veal Chops with Tomato Sauce.
Potato Strips. Macaroni and Eggs
Jelly Cake Fritters.
CHICKEN SOUP.
Take the fat from the top of the liquor in which your
chicken was boiled yesterday, and put on the soup to
heat. Meanwhile, boil half a cupful of rice tender in a
pint of salted milk, and when the rice is soft, stir in a
tablespoonftil of butter worked up in flour to prevent oil-
ing. When the soup boils up clear, skim and add the
rice and milk, with two tablespoonfuls of minced parsley.
Pepper and salt to taste ; simmer ten minutes. Chop up
three hard-boiled eggs fine ; put into the tureen and pour
the soup upon them.
MAYONNAISE OF FISH.
Yolks of 3 boiled eggs.
2 tablespoonfuls of best oil.
2 teaspoonfuls of sugar.
6 ta.blespoonfuls of vinegar.
i teaspoonful of salt, and half as much each of pepper
and made mustard.
FIRST WEEK THURSDAY. 237
White of i raw egg.
2 cupfuls of cold boiled fish (yesterday's cod).
2 heads of lettuce.
Rub the yolks smooth with the oil, add sugar, salt, pep-
per, and mustard, and, when all are mixed, the vinegar,
a little at a time. Set by, covered, while you cut not
chop the fish into strips an inch long, and shred the let-
tuce. Mix these in a bowl. Whip the frothed white of
egg into the dressing, and pour upon the salad. Stir up
with a silver fork and put into a glass dish. Garnish with
rings of the whites of boiled eggs.
VEAL CHOPS WITH TOMATO SAUCE.
Trim and flatten the chops. Dip in raw egg, then in
cracker dust, and fry, rather slowly, in lard or dripping.
Open a can of tomatoes, and drain off the liquor. Salt
the rest of the tomatoes and reserve for Friday's soup.
Put the liquor into a saucepan with a sliced onion, and
stew ten minutes. Strain out the onion, return the juice
to the fire ; thicken with a great spoonful of butter,
worked up in a teaspoonful of corn-starch ; pepper and
salt. Boil up sharply, and when you have laid the chops
upon a dish, pour the sauce over them.
MACARONI WITH EGGS.
Break half a pound of macaroni into short bits ; cook
tender in boiling, salted water. Drain well ; put into a
deep dish and pour over it a cupful of drawn butter in
which have been stirred two beaten eggs, and two table-
spoonfuls of grated cheese, with salt and pepper. Loosen
the macaroni to allow the sauce to penetrate the mass.
Pass more grated cheese with it.
POTATO STRIPS.
Pare, cut in long, even strips ; lay in cold water for
one hour ; dry by spreading them upon a towel and press
ing another upon them. Fry to a light brown in salted lard.
Shake off the fat in a hot colander. Line a deep dish
with a napkin and put in the strips. They should not
be crowded in frying, but each should be distinct and fref
from the rest.
238 APRIL.
JELLY-CAKE FRITTERS.
Cut stale sponge or very plain cup cake into rounds
with a cake-cutter. Fry to a nice brown in sweet lard.
Dip eac'h round in boiling milk, to soften it and get rid
of the grease. Lay upon a hot dish and spread with
sweet jelly or jam. Pile neatly one upon another. Send
around hot, sweetened cream to pour over them.
fvcsl ID felt.
Graham Soup.
Sjcalloped Oysters. Stewed Sweetbreads, Brown.
Moulded Potato. Lettuce.
Quaking Custard.
GRAHAM SOUP.
2 onions.
2 carrots.
4 turnips,
j cabbage.
A little celery-seed tied in a thin muslin bag.
The tomatoes set by yesterday.
cup raw rice.
J cup of cream (with a pinch of soda added to prevent
curdling).
2 lumps of white sugar.
Pepper, salt, and parsley.
3 tablespoonfuls of butter cut up in flour.
3 quarts of cold water.
Chop the cabbage and slice the onions ; pare and
grate the other vegetables, and put over the fire with the
rice, the bag of celery-seed, and the water. Stew one
hour ; add the tomatoes and stew twenty minutes more.
Rub all to a pulp through a colander ; return to the
soup-pot, season, and when it boils, stir in the butter.
Heat the cream to scalding in a separate vessel, and poui
FIRST WEEK-FRIDAY. 239
into the tureen. Stir the soup into it by degrees, and
serve. Pass Boston crackers split and buttered with it.
SCALLOPED OYSTERS.
Butter a pudding-dish, and strew the bottom with
rolled cracker. Wet this with oyster-liquor and milk,
slightly warmed. Then lay on oysters, set closely to-
gether. Sprinkle with pepper, salt, and bits of butter,
with a few drops of lemon-juice. Another stratum of
moistened crumbs, and so on, until the dish is full. Let
the top layer be of crumbs, with bulter dots here and
there. Bake, covered, half an hour, then brown quickly.
STEWED SWEETBREADS BROWN.
4 sweetbreads.
i cup of gravy (yesterday's broth will do).
i onion.
j- cup butter.
\ pint of mushrooms.
Pepper and salt.
Boil the sweetbreads quickly ten minutes are enough
blanch by throwing them into cold water, then leaving
them to cool. Slice them lengthwise. Slice, also, the
onion and mushrooms, and fry brown in half the butter*
Strain them out, return the fat to the pan, with the rest
of the butter. Heat, and fry the sweetbreads. When
the latter are done, put all into a tin pail, with a tight
top ; add the gravy ; set, covered, in boiling water, and
stew gently, at the side of the range,- half 'an hour.
Arrange the sweetbreads upon a hot dish ; thicken the
gravy with browned flour, and pour over them. Garnish
with triangles of fried bread.
MOULDED POTATO.
Mash soft with butter and hot milk, in which has been
stirred a beaten egg. Salt and put into a buttered cake
or pudding mould. Set in a pan of hot water, put on the
lid of the mould, and keep the water at a hard boil half an
hour. Dip the mould in cold water, and turn out the
potatoes upon a flat dish.
240 APRIL.
LETTUCE.
Treat as directed upon last Sunday.
QUAKING CUSTARD.
3 cups of milk.
Yolks of 4 eggs, reserving the whites for the meringue.
\ package Cooper's gelatine.
6 tablespoonfuls of sugar.
Vanilla flavoring.
Juice of i lemon for meringue.
Soak the gelatine two hours in a cup of the cold milk.
Then add to the rest of the milk, which must be boiling hot,
and stir until dissolved. Let it stand a few minutes, and
strain through muslin over the beaten yolks and sugar.
Put over the fire and stir five minutes, or until you can
feel it thickening. Stir up well when nearly cold, flavor,
and let it alone until it congeals around the edges of the
bowl into which you have poured it ; then stir again, and
put into a wet mould. Set upon ice, or in cold water
until firm. Turn it, when you are ready for it, into a
glass bowl. Have ready a meringue made by whipping
the whites stiff with three tablespoonfuls of powdered
sugar, and the lemon-juice. Heap irregularly about the
base.
Saturbajj.
Vermicelli Soup.
Glazed Ham. Spinach a la Parisienne.
Chow-chow. Baked Potatoes.
Rhubarb Tart.
VERMICELLI SOUP.
4 Ibs. knuckle of veal.
2 Ibs. of coarse, lean beef.
2 slices of corned ham, or some bones of salt pork.
FIRST WEEK SATURDAY. 241
2 onions.
Thyme and parsley.
Ib. vermicelli.
Pepper and salt.
6 quarts of water.
Crack the bones into splinters ; cut the meat into
strips ; slice the onions and chop the herbs. Put on in
six quarts of water, and cook slowly five hours. Strain,
pressing meat, etc., hard in the colander. There should
be about four quarts of soup. Set aside half, when you
have salted it, for Sunday. Return the rest to the clean
kettle, season and skim. The vermicelli should have
been broken small, and boiled in a little hot, salted water,
three minutes. Strain, without squeezing ; butter and
pepper ; stir into the soup ; simmer very gently five min-
utes, and pour out.
GLAZED HAM.
Wash a fine corned not smoked ham ; soak all night
in cold water, and boil about eighteen minutes to the pound.
There should be plenty of water in the pot. cold at first,
and brought gradually to a boil. Skim well from time to
time. Let it get cold in the water in which it was boiled,
if you can spare the time. We always boil a ham the day
before it is to be eaten. Take it out ; remove the skin
carefully, and put the latter back into the cold liquor
when you have skimmed all the fat which" makes excel-
lent dripping from the surface of the liquid. Press soft
paper on the top of the ham, to take off the clinging drops
of grease. Brush all over with beaten egg. Work a cup
of rolled cracker into a paste with warm milk, butter, pep-
per, salt, and a beaten egg. Coat the ham thickly with
this, and set to brown in a moderate oven. Twist frilled
paper around the knuckle, and garnish with cresses.
SPINACH A LA PARISIENNE.
Pick off the leaves from the stalks ; put on in boiling
water, a little salt, and cook twenty minutes. Drain hard
and dry, chop fine, return to the fire with a good piece of
butter, a teaspoonful of sugar, a little nutmeg, pepper and
salt, and stir two minutes. Then, beat in two or three
ii
242 APRIL.
tablespoonfuls of cream, or rich milk, and whip as you
would a custard. It should be smooth to taite and sight,
Boil up barely and dish.
CHOW-CHOW
" Goes well," as the French say, with ham.
BAKED POTATOES.
Parboil, peel, and lay in a dripping-pan, with a bit of
butter upon each. As they brown, put on each a tea-
spoonful of warm milk mixed with butter, salt, and pepper.
They should be of a light brown. Butter again just before
you dish them.
RHUBARB TART.
Scrape the stalks, cut into small bits, and stew in a very
little water. When tender, take from the fire and sweeten.
Have ready some open shells of pastry, freshly baked.
Fill with the fruit, and sift sugar on top. Eat warm or
cold never hot. Make more paste than you need, and
keep raw in a cold place.
Srconb ttUck. Stmiran.
Pea and Rice Soup.
Fillet of Veal with Ham. Potato Balls.
Stuffed Cabbage. French Beans.
** ** *** ______
Charlotte Cachee.
Bird's Nest in Jelly.
PEA AND RICE SOUP.
Open a can of green peas, and turn them into a bowl
for an hour. Boil half a cup of rice soft in a cup of milk.
Skim the stock made yesterday, and heat to a boil before
adding the peas (drained) and the rice, which should have
absorbed all the milk. Stew slowly half an hour ; add
what seasoning you like, and stir in a tablespoonful of
butter cut up in flour. Simmer five minutes and pour out
SECOND WEEK SUNDAY. 243
FILLET OF VEAL WITH HAM.
Have the fillet rolled and skewered by your butcher.
Stuff a good force-meat of crumbs and minced fat ham be-
tween the folds of meat, and lay sliced ham over the top
and sides, binding it in place with packthread. Put into
a dripping-pan with a cup of boiling water, and roast
twelve minutes for each pound. Baste very often. Half
an hour before you take it up, remove the ham, and lay
on one side of the pan ; dredge the meat with flour and
baste abundantly and frequently until well browned. Dish
with the ham cut into strips and laid next the edge of the
dish the potato balls close to the meat. Send around
sweet pickles with it. Strain the gravy, thicken with
browned 'flour, add pepper and a tablespoonful of tomato
catsup ; boil up and pour into a boat.
POTATO BALLS.
To one cup of mashed potato add a beaten egg, pep-
per, and salt, and work smooth. Make into balls ; roll
them in flour. When the veal is half done, skim off the
fat from the gravy, lay the balls in the ^an, basting, now
and then, and turning until they are browned all over.
Drain well, and lay about the dished veal.
STUFFED CABBAGE.
Boil a large, firm cabbage, whole, on Saturday, tying
coarse net over it to keep it in shape, Do not remove the
net until next day. Then, bind a broad strip of muslin
about it that it may not crack in the stuffing. Extract
the stalk with a thin, sharp knife. Without making a wide
external aperture, " dig out " the heart, until you have
room for nearly a cupful of force-meat. Chop the bits you
have taken out, mix with cooked sausage-meat, a very little
onion, pepper, salt^, a pinch cf thyme and bread-crumbs.
Stuff the cabbage with this, remove the band, tie up firmly
again in a net bag, and put it into a pot, covering with the
liquor in which your ham was boiled yesterday, having
first again skimmed the latter. Stew gently one hour.
Take out the cabbage, unbind, with care, and pour a cup
of drawn butter over it. Strain the useful " pot liquor,"
and put away heedfully.
244 APRIL.
FRENCH BEANS.
Cut into short lengths, when you have poured off the
can liquor ; cook half an hour in boiling water, salted.
Drain well, stir up with a tablespoonful of butter, with
pepper and salt to taste.
CHARLOTTE CACHE.
i thick loaf of sponge or plain cup cake.
2 kinds of fruit-jelly, tart and sweet.
Whites of 5 eggs.
i heaping cup of powdered sugar.
Juice of i lemon.
Cut the cake into horizontal slices of uniform width.
Spread each with jelly first, the tart, then the sweet, and
fit into their 'former places. Ice thickly with a frosting
made of the whites, sugar, and lemon -juice. Set in a
sunny window, or slow oven, to harden. The former is
the better plan.
BIRD'S NEST IN JELLY.
i quart of wine jelly not too thin.
3 cups of white blanc-mange.
9 empty egg-shells.
Rind of 2 oranges cut into strips and stewed in water,
until tender, then in syrup until clear, or, if you have
it, use preserved orange-peel.
Empty the eggs carefully through a hole in the small
end ; wash them out with cold water, and while wet inside
set firmly in a pan of bran or meal, to keep them steadily
upright. Fill them with blanc mange. Next morning, fill
a glass dish two-thirds full with clear jelly, reserving a
large cupful. So soon as the jelly is firm enough to bear
their weight, break the shells, with care, from the blanc-
mange eggs, and pile them upon the jelly. Lay the
"stiaw" i. e. y the orange-peel over and about them;
pour the rest of the half congealed jelly over all, and set
in a very cold place.
A beautiful variation of this dessert can be made for Eas-
ter Sunday, by coloring part of the blanc-mange brown with
chocolate, part pink with currant jelly or cranberry juice,
part yellow with yolk of egg, and leaving the rest white.
SECOND WEEK MONDAY. 24$
0econb illcek.
Ham and Egg Soup.
Veal Pates. Creamed Parsnips.
Salad of Lettuce and Veal. Mashed Potatoes.
Corn-Starch Hasty Pudding.
HAM AND EGG SOUP.
Skim once more and reheat the liquor in which your
ham was cooked, and, when boiling, take off the. scum ;
stir in two tablespoonfuls of corn-starch, wet in a half cup
of milk. Take out a pint of the soup, and pour slowly,
stirring well, upon four beaten eggs. Return to the soup,
with a handful of very finely minced parsley. Stir one
minute, without letting it boil, and pour upon half a dozen
split Boston crackers, lining the tureen.
VEAL PATE'S.
Chop up the meat left from Sunday's fillet reserving
some for salad also the crisped ham. Season well,
warm up the gravy, when you have removed the fat ; mix
a little oyster liquor with it, and stir in the mince. Heat
almost to boiling, and set by, covered, where it will keep
warm. Line /#/e-pans with the paste reserved for this
purpose from Saturday. If kept in the refrigerator or
cool cellar, it will be perfectly good. Bake these
" shells," buttering the tins well ; slip out while hot ; ar-
range on a warm dish ; fill with the mince, 'sprinkling the
top of each with fine, dry crumbs ; set upon the upper
grating of your oven for a minute or so, and send to
table.
CREAMED PARSNIPS.
Boil, scrape, and slice lengthwise. Have ready in a
saucepan a great spoonful of butter, with pepper and salt.
Put in the parsnips, shake and turn until very hot ; lay
the parsnips upon a disli ; add to the sauce three table-
spoonfuls of cream, or four of milk, in which has been
rubbed a teaspoonful of rlour. Boil up briskly, and pom
over the sliced vegetable.
246 APRIL.
SALAD OF LETTUCE AND VEAL.
Cut half a pound of your cold veal into inch-long
strips, and strew with salt and pepper. Shred a head of
lettuce, and chop two boiled eggs not too finely. Mix
these together in a bowl. Prepare a dressing thus : Beat
the yolks of two eggs (add the whites to the soup) ; salt
lightly, and beat in, a few drops at a time, four table-
spoonfuls of oil ; then, as gradually, three teaspoonfuls of
best vinegar, and half a teaspoonful of celery essence
Colgate's, if you can get it. The mixture should be thick
as cream. Pour over the meat and lettuce, toss up with
a silver -fork, and transfer to a glass dish.
MASHED POTATOES.
Prepare as often before directed.
CORN-STARCH HASTY PUDDING.
i quart of fresh milk.
3 full tablespoonfuls of corn-starch.
i tablespoonful of butter.
i teaspoonful of salt.
Scald the milk, and stir in the corn-starch, previously
wet in cold water to .a white liquid. Boil steadily, stir-
ring constantly, ten minutes. Salt and butter. Let the
pudding stand three minutes in hot water, after you take
it from the fire, and turn out into a deep, open dish.
Cook, of course, in a farina-kettle.
llkck.
Melange Soup.
Ragout of Mutton. Canned Corn Pudding.
Baked Tomatoes. Damson, or Plum Pickles.
Peach Batter Pudding.
MELANGE SOUP.
i cup of rice (scant).
3 Ibs. of coarse, lean beef.
SECOND WEEK- TUESDAY. 2tf
Some mutton bones.
2 carrots.
2 turnips.
i onion.
Essence of celery, two teaspoonfuls.
Pepper and salt.
4 quarts of cold water.
i cup of tomato -juice.
Cut the meat into dice, and put on in the water. Boil
gently two hours, when add the rice, tomato-juice, and the
vegetables cut into small squares, and already cooked five
minutes in hot water, to take off the rank taste. Stew half
an hour, or until the vegetables and rice are tender, but not
a pulp ; season ; boil up once and pour out meat, vege-
tables, and all into the tureen.
RAGOUT OF MUTTON.
3 Ibs. of mutton lean and boneless cut into strips
four inches long by one inch wide.
i cup of gravy, made of bones, etc.
A tablespoonful of walnut catsup.
Browned flour.
Salt and pepper.
i slice of lemon.
Parsley.
A slice of ham or fat pork, cut small.
Dripping.
Fry the mutton to a nice brown, quickly, in the drip-
ping. Lay in a saucepan, the chopped ham upon it, and
cover with the gravy, highly seasoned. Stew slowly until
very tender j take up, and keep hot, while you add the
lemon to the gravy, with the catsup. Boil five minutes ;
strain, and return the gravy to the saucepan. Thicken,
and put in the parsley minced fine. Boil up, and pour
over thi; meat in a flat dish. Put sippets of fried bread
around the edge of the dish.
CANNED CORN PUDDING.
1 can of corn, drained.
3 e ggs.
2 tablespoonfuls of melted butter.
248 APRIL.
1 tablespoonful of sugar.
A little salt.
2 cupfuls of milk.
i tablespoonful of corn-starch, wet up in the milk,
Beat eggs, sugar, and butter together ; then add the
corn. Salt the milk, and dissolve the corn-starch well in
it, and pour, by degrees, upon the rest, mixing well.
Bake in a greased bake-dish three-quarters of an hour.
Keep covered until nearly done ; then, brown.
BAKED TOMATOES.
Drain off the liquor from a can of tomatoes, and put it
into your' soup. Pare the crust from some slices of
bread, cut them to fit the bottom of a greased pie-dish,
and fry to a light brown in dripping. Dip each in boil-
ing, salted milk, fit to their places in the dish, pour the
tomatoes upon them, season with pepper, salt, butter, and
a little sugar. Strew thickly with crumbs, and bake, cov-
ered, twenty minutes ; then, brown.
PEACH BATTER PUDDING.
1 quart of milk.
2 cups of prepared flour, or enough for soft batter.
4 beaten eggs.
i tablespoonful of butter, slightly warmed.
i saltspoonful of salt. ^
i can of peaches, drained.
Lay the drained peaches in a buttered bake-dish. Salt
the flour, and sift into a pan. Beat eggs and butter to-
gether, stir in the milk, and pour, by degrees, into a hole
in the middle of the flour, until you have a smooth batter.
Pour upon the peaches, and bake in a brisk oven. Add
a glass of brandy to the peach syrup ; sweeten to taste ;
stir in two tablespoonfuls of butter, and set in boiling
water until the butter is melted. Serve the pudding in
the bake-dish and eat with this sauce.
SECOND WEEK WEDNESDAY. 249
Seomtr
Eel Soup.
Boiled Chicken. Potatoes a la Creme.
Egg Sauce. Rice Croquettes.
Steamed Corn-Meal Pudding.
EEL SOUP.
4 Ibs. of eels.
i onion.
12 whole peppers.
3 tablespoonfuls of butter.
Tablespoonful of chopped parsley.
1 cup of milk.
2 tablespoonfuls of flour, rubbed into the buttei.
2 quarts of water.
2 slices of toast cut into strips.
Dripping.
Clean the eels with care, removing all the fat ; cut
them into short pieces, and fry for five minutes in dripping.
Drain, put into a saucepan with the water, onion, and
pepper, and stew slowly one hour, or until they are ten-
der, without breaking. Strain through a colander ; pick
out the eels and cover in a tureen, the bottom of which
is lined with strips of buttered toast. Strain the soup,
through a soup-sieve, back into the saucepan ; heat, and
stir in butter, flour, and parsley. Boil up., add the milk,
already heated, and pour over the eels and toast.
BOILED CHICKEN.
Clean and stuff as for roasting. Bind legs and wings to
the sides ; tie in a net, and put on in boiling water if
tender. If doubtful, use cold water, and cook very slowly.
When the fork-test shows that it is done, unwrap and
lay on a dish. Salt, pepper, and butter well, and cover
while preparing the sauce. Take out a cup of the liquor,
cool, and skim, put on in a saucepan ; put in a table-
spoonful of butter, rolled in flour, and stir to a boil. Take
n*
250 APRIL.
off, and pour gradually over two beaten eggs. Return to
the fire, with minced parsley, almost boil, and pour over
the fowl.
Salt the liquor and set aside for soup.
POTATOES A LA CREME.
Mash thin, whip up with a fork, at first, with butter,
salt, and milk ; at last, with the frothed white of an egg.
Heap roughly upon a dish, set upon the upper grating of
the oven until they begin to color, and serve.
RICE CROQUETTES.
2 cups cold boiled rice.
2 tablespoonfuls melted butter.
2 beaten eggs.
i tablespoonful of flour.
1 raw egg, and some cracker dust.
2 tablespoonfuls of powdered sugar.
A pinch of grated lemon peel, and the same of nutmeg.
Lard for frying.
Work the butter into the rice, then the seasoning,
lastly, the beaten eggs. Make into long balls, roll in
egg, then in powdered cracker, and fry, a few at a time,
in hot lard.
STEAMED CORN-MEAL PUDDING.
2 cups Indian meal.
1 cup of flour.
2 tablespoonfuls of white sugar.
2j cups of " loppered " milk, or buttermilk.
i teaspoonful of soda, sifted twice through the flour.
i teaspoonful of salt.
i heaping tablespoonful of butter, melted.
Put meal, flour, salt, sugar, and soda in a bowl ; mix
thoroughly ; make a hole in the middle and work in the
milk and butter. Beat hard and long when all are in ;
put into a buttered mould with a tight top, and steam one
hour and a half. If you have no regular steamer, fit the
mould in the top of a pot of boiling water, taking care it
does not hang into the water. Lay a thick wet towel,
SECOND WEEK THURSDAY.
folded, over the top of the mould to keep in all the heat.
Or, you may simply boil it. Eat hot, with butter and
sugar.
Seconb
Cream Almond Soup.
Beefsteak. Chopped Potatoes.
Chicken Salad. Moulded Spinach.
Soft Gingerbread and Chocolate.
CREAM ALMOND. SOUP.
Broth in which yesterday's chickens were boiled.
- Ib. of almonds.
1 cup rich milk half cream, if you can get it.
2 tablespoonfuls of butter, rubbed up with two of flour.
Pepper and salt.
3 boiled eggs.
2 blades of mace.
Skim and heat the soup. Meanwhile, blanch (that is,
scald and skin) the almonds, and pound in a mortar. Rub
to a powder the yolks of three hard-boiled eggs, and work
up, with the butter, flour, and almonds, to a paste. When
the soup boils, pepper and salt, and put in the mace.
Skim clean, strain out the mace ; return to the pot and
stir in the paste of almonds, etc. Boil up gently, have
the milk scalding hot in the tureen, and pour in the soup,
mixing all up well. Serve at once.
BEEFSTEAK.
Flatten with the broad side of a hatchet ; broil over (or
under) a clear fire upon a buttered gridiron turning
often. Lay upon a hot dish ; salt, pepper, and butter,
plentifully. Cover with a hot dish or lid, and let it stand
five minutes to draw out the juices.
252 APRIL.
CHOPPED POTATOES.
Chop cold boiled potatoes into dice. Put some buttei
or nice dripping into a frying-pan ; heat, and stir in the
potatoes. Shake to prevent them from sticking to the
pan, and when very hot, and glazed with the butter,
pepper and salt, and turn into a hot colander. Shake
and toss for a moment, and pour into a deep dish.
CHICKEN SALAD.
Cut the meat from the " carcasses " of yesterday's
chickens. If you have but a little it may be worth while
to give John a piquant side-dish. Add an equal quan-
tity of shred lettuce, when you have cut your chicken into
narrow strips, two inches long. Mix in a bowl ; prepare
a dressing according to the receipt given on Monday ;
pour over it, mix well and lightly ; put into a salad-dish,
and lay sections of two hard-boiled eggs on top, with a
chain of sliced whites left from the yolks used for the
soup* around the outer edge.
MOULDED SPINACH.
Boil twenty minutes in hot, salted water ; drain, press-
ing hard. Chop fine, and put into a saucepan, with a
good lump of butter, a little pepper, salt and sugar. Beat
and toss until nearly dry. Press hard into an oblong pan
or mould. Invert this upon a hot dish. Lay slices of
egg upon the top.
SOFT GINGERBREAD.
i cup of sugar.
i cup of molasses.
i cup of butter.
i cup of sweet milk.
4 cups of flour.
4 eggs.
i tablespoonful mixed ginger and mace.
i small teaspoonful of soda dissolved in the milk.
Beat molasses, butter, sugar, and spice to a cream ; whip
in the beaten yolks, the milk, and lastly, the whites,
alternately with the flour. Bake in two loaves, or in
round tins or cups.
SECOND WEEK FRIDAY. 253
CHOCOLATE.
6 tablespoonfuls of grated chocolate.
2 cups of boiling water and the same of milk.
Wet the chocolate in cold water ; stir into the hot.
Boil fifteen minutes ; add the milk, and simmer ten min-
utes longer. Sweeten, upon the fire, or as you pour it
out.
Stconb ID ttk.
Oyster Soup.
Fillets of Halibut. Potato Marbles.
Pate of Sweetbreads. Lima Beans.
Boston Cream Cakes.
OYSTER SOUP.
2 quarts of oysters.
1 quart of milk.
2 tablespoonfuls of butter.
1 teacupful of water.
2 eggs.
Cayenne pepper, salt, mace.
i tablespoonful of corn-starch.
Strain the liquor from the oysters into a saucepan, mix-
ing in the water. Season and spice to taste. When the
liquor boils, add a quarter of the oysters chopped fine. Boil
five minutes ; strain through muslin and put back into
the saucepan. Thicken with the butter rubbed up in a
tablespoonful of corn-starch. When this boils, drop in
the whole oysters. Cook until they "ruffle." Mean-
while, make a sugarless custard by heating and salting the
milk, adding the beaten eggs, and stirring four minutes
over the fire. Put some split crackers into the tureen ;
pour on the custard, then the oyster-soup, stirring all up
well. Ssnd around oyster crackers and sliced lemon with it,
254 APRIL.
FILLETS OF HALIBUT.
Cut a tolerably thick halibut steak into strips four
inches long by two wide. Put three tablespoonfuls of
butter, with pepper and salt, into a saucepan, and simmer
gently not frying until tender. Then drain, and put
upon a hot water dish to keep hot. Cut some potatoes
into small balls. There is a little instrument for this pur-
pose, like a rounded gouge, which turns them out rapidly
and neatly. A small iron spoon will give you oval balls.
Or, if you find it easier, cut the potatoes into equal cubes ;
lay in cold water half an hour, then cook fifteen minutes
in boiling water. Drain and dry, and after taking your fish
from the butter, strain the latter, put in the potatoes, and
shake over a hot fire until they begin to brown. Drain,
and lay about the fish-fillets. Add a tablespoonful of
butter to that in the pan (previously cut up in flour), a
teaspoonful of anchovy-sauce, and the juice of a lemon,
with a little minced parsley. Boil once, and pour over
fish and potatoes.
PAT OF SWEETBREADS.
Cut good puff-paste into rounds a quarter of an inch
thick. Reserve one of these for the bottom of each pate.
With a smaller cutter take out the centre of three others
and pile upon this, making a deep well over an inch
across. Bake quickly, glazing with white of egg when
nearly done.
Boil three sweetbreads ten minutes , leave in cold
water as long ; cut into dice, put into a saucepan with a
great spoonful of butter, a little pepper and salt, and a few
spoonfuls of boiling water, and stew twenty minutes.
Stir, meanwhile, into half a cup of boiling milk a table-
spoonful of butter, cut up in as much flour.. Add to the
sweetbreads with a little minced parsley. Boil up. Fill
the pates, and arrange upon a heated dish.
LIMA BEANS.
If dried, soak over night, put on next day in cold
water, salted, and cook gently until soft. Drain, stir in
butter and pepper. If you use the canned beans, pu<
on in boiling water, then proceed as above directed.
SECOND WEEK SATURDAY.
BOSTON CREAM CAKES.
Ib. of butter.
Ib. of flour.
6 eggs.
i pint water warm not scalding.
Stir the butter into the warm water, and heat slowly to
a boil. Then put in the flour, boil and stir one minute ;
empty into a dish to get cold. Beat the eggs light, and
whip, first the yolks, then the whites, into the cooled
paste. Drop in great spoonfuls, upon buttered paper,
not letting them touch each other, and bake, in a quick
oven, ten minutes. They should puff up to quadruple
their original size. Pass a sharp knife lightly around
each, split, and fill with the following mixture :
1 quart of milk.
4 tablespoonfuls of corn-starch.
2 eggs.
2 cups of sugar.
i teaspoonful butter.
Vanilla.
Heat three cups of milk, and stir in the corn-starch wet
with the other cupful. Beat the eggs and sugar together,
and add the boiling mixture, by degrees. Put in the
butter; mix well and cool before adding the vanilla.
Soup Verte.
Baked Mutton Cutlets. Hominy Pudding.
Potato Cakes. Lettuce.
Tapioca Pudding.
SOUP VERTE
2 Ibs. coarse beef, chopped fin<
i turqip.
i onion.
APRIL.
Celery-seed tied in a bag.
1 grated carrot.
Nearly a quart of spinach leaves.
2 lumps of sugar.
1 tablespoonful of butter, rubbed in flour.
Bunch of parsley.
Pepper and salt.
A little of yesterday's pastry, cut into strips like " noo-
dles."
2 quarts of cold water.
Stew the beef with the celery-seed in a quart of water
for two hours, or until the meat is in rags. Strain hard in
a bag. Add the other quart of water in which have been
simmering, for half an hour, the grated carrot, the spinach
cut small, and the other vegetables sliced. Stew all to-
gether fifteen minutes ; rub entirely through a colander ;
return to the fire, season ; add sugar, chopped parsley,
butter and flour ; boil up and drop in the noodles, one
by one. Simmer ten minutes, and pour out. It is a very
good and wholesome soup for the spring-time.
BAKED MUTTON CUTLETS.
Trim neatly and put the bits of bone, skin, etc., on in
a pint of cold water to stew down into gravy. Pour a
little melted butter upon the cutlets and set over hot
water, fifteen minutes. Then dip each in egg, next in
rolled cracker, and lay in your dripping-pan with a very
little water. Bake rapidly, basting with butter and water.
When the gravy has boiled down to one cupful, strain into
a saucepan ; season with pepper, salt, and tomato catsup.
Thicken with browned flour ; strain into it the gravy from
the dripping-pan ; lay the chops carefully in a frying-pan,
as being broad and easily managed. Pour over them the
gravy, simmer ten minutes ; arrange the chops upon a
dish, and serve the gravy in a boat.
HOMINY PUDDING.
1 cupful cold boiled hominy the small-grained kind,
2 cups of milk.
i great spoonful of melted butter.
SECOND WEEK SATURDAY.
I teaspoonful of white sugar.
3 eggs.
A little salt.
Work the butter into the hominy ; then the beaten
yolks and sugar ; then, by degrees, the milk, and when
all are smoothly mixed, the whites. Bake in a buttered
pudding-dish.
POTATO CAKES.
Make cold mashed potatoes into flat cakes, seasoning
well, and flouring all over. Fry to a good brown in drip-
ping. Take up and drain as soon as they are done, and
serve hot.
LETTUCE.
Wash and pile the best parts in a salad-dish. Pass oil,
vinegar, pepper, salt, and powdered sugar to each one
and let him season for himself. It is well to do this, once
in a while, that the children may learn how to prepare
their own salad.
TAPIOCA PUDDING.
i cup of tapioca.
1 quart of milk.
5 e gg s -
2 tablespoonfuls of melted butter, and the same of
sugar.
Soak the tapioca in cold water three hours ; drain off
the water, if it be not all absorbed. Soak another hour in
the warmed milk. Then, beat eggs and sugar up with the
butter, add the milk and tapioca, stir up well from the
bottom, after it goes into the oven, and bake in a buttered
pudding-dish until firm and nicely browned. Eat warm
with sweet sauce, It is also good cold, eaten with sugar
and cream.
258 - APRIL.
0tmirat).
Calfs Head Soup.
Imitation Turtle. Chopped Macaroni.
Bermuda Potatoes.
String-Beans and Fried Brains.
Alice's Pudding.
Coffee and Whipped Cream.
CALF'S HEAD SOUP.
The liquor in which a calf's head has been boiled,
i Ib. of lean beef cut into dice and fried brown.
3 sliced and fried onions.
1 grated carrot.
Bunch of sweet herbs.
2 tablespoonfuls of butter rubbed warm into the same
quantity of browned flour.
i tablespoon ful of Worcestershire sauce.
i glass brown sherry.
Dice of meat from the head.
Pepper and salt.
Boil a calf's head on Saturday until the flesh slips from
the bones. Salt and pepper the meat and set away, with
the brains also salted and cooked in a cool place. Re-
turn the bones to the liquor with the vegetables and herbs
cut small, the fried beef and onions, and boil one hour.
Season highly and put by in a cool cellar until Sunday.
Take off the fat, and melt the soup-jelly under it by heat-
ing all together in a soup-kettle. When hot, strain, and
set aside half the stock for Monday. Boil up that meant
for to-day, stir in the butter and flour, and a cupful of dice
made from one cheek of the cold head. Simmer ten
minutes, add sauce and wine, and pour out.
IMITATION TURTLE.
The cold calf's head, with the tongue,
i cup of good gravy. If you have nothing else, borrow
a cupful from your soup-jelly.
THIRD WEEK SUNDAY. 2$$
A dozen force-meat balls, made of the ears chopped
fine, mixed with bread-crumbs, bound with beaten
egg and rolled in flour.
i teaspoonful minced parsley and thyme.
A little minced onion.
Browned flour.
4 hard-boiled eggs.
Pepper and salt.
Slice the meat from the head neatly. Heat the gravy
with seasoning, herbs, and onion, and boil ten minutes.
Strain ; put the meat into the saucepan ; pour the gravy
over it, and set all in boiling water fifteen minutes. Put
over the fire with the sliced eggs and force-meat balls.
Let them begin to boil, and take off. Lay the meat
evenly upon a dish, and the eggs upon it, the force-meat
balls around all, and pour half the gravy over it, sending
up the rest in a boat.
CHOPPED MACARONI.
Boil half a pound of macaroni tender in hot salted water,
and let it cool. Then chop small. Have ready in a
saucepan a cupful of hot milk in which an onion has been
boiled and strained out. Stir into this a great spoon-
ful of butter, pepper, salt, and two tablespoonfuls of
grated cheese. When these are well mixed, put in the
macaroni, and shake not stir until very hot. Turn into
a deep dish, and grate more cheese on the top. Pass a
red hot shovel over this until the cheese browns or if
dry, takes fire. Blow it out, and serve.
STRING-BEANS AND FRIED BRAINS.
Cut 'the beans into short lengths and cook in boiling
water salted. Drain, stir in butter, pepper, and salt, and
dish. Garnish with the brains, rubbed smooth, seasoned,
beaten up with a raw egg and a little flour, and fried by
the spoonful in hot fat.
BERMUDA POTATOES.
Put on in boiling water ; cook until a fork will go in
easily ; dry off, and serve in their skins.
260 APRIL.
ALICE'S PUDDING.
i quart of milk.
4 eggs.
i cup dry crumbs.
cup of strawberry or other sweet jam.
fa cup of sugar.
Sprinkle the bottom of a buttered bake-dish wilh
crumbs. Pour in the jam, and cover this with the rest of
the crumbs, wet with a little milk. Scald the remainder
of the milk, and pour, gradually, upon the beaten eggs
and sugar. Heat and stir three minutes ; put it, spoonful
by spoonful, upon the crumbs, so as not to displace them,
and when all is in, bake until well set and slightly colored
by the. heat. Eat cold with cream, if you can get it.
COFFEE AND WHIPPED CREAM.
Whip a little cream in a syllabub churn, and lay a spoon-
ful upon the surface of each cup of made coffee.
I)iru 111 ttk. fHonuati.
A Good White Soup.
Ham and Eggs. Succotash.
Oyster Salad. Stewed Potatoes.
Plain Macaroni Pudding.
A GOOD WHITE SOUP.
Skim the stock set aside yesterday ; heat and season,
then strain through thin muslin, and return to the fire.
Skim again ; add a great spoonful of butter, cut up in
flour, and boil up. Have ready in your tureen a cupful
of hot milk, in which has been soaked half a cupful of
bread-crumbs ; beat into these the whites of two eggs ;
pour in the soup, by degrees, stirring in well, and serve.
THIRD WEEK MONDAY. 26 1
HAM AND EGGS.
Cut slices of ham of equal size ; cover with boiling
water, and cook ten minutes, then let them get cold.
Cut off the rind and fry in their own fat, until browned.
Lay upon a hot dish ; strain the fat, returning it to the
pan with a little butter, and when hot break in the eggs.
Fry upon one side ; trim off the ragged edges, and lay
upon the ham. Dust with pepper, and serve.
x
SUCCOTASH.
Open a can of succotash ; drain off the liquor, cut the
beans into short lengths, and put on in boiling water,
salted. Cook twenty -five minutes ; drain off the water,
and add as much cold milk. When this is hot, stir in a
great spoonful of butter, cut up in flour ; pepper and salt,
cook three minutes more and serve.
OYSTER SALAD.
Cut the oysters into thirds ; pull the hearts out of nice
lettuce heads and shred up one-third as much as you have
oysters. Make a dressing in the proportion of two table-
spoonfuls of best oil to four of vinegar ; one teaspoon-
ful of salt and the same of sugar ; half as much pepper,
and made mustard. Rub all up well, and pour over
oysters and lettuce just before serving.
STEWED POTATOES.
Cut into small squares and put on in boiling water,
slightly salted. When tender, but not broken, throw off
half the water, and proceed as with the succotash, only
adding a teaspoonful of finely minced parsley.
PLAIN MACARONI PUDDING.
J Ib. macaroni, broken in pieces an inch long, boiled
tender (or about' twenty minutes) in hot, salted
. water,
i tablespoonful of butter.
1 large cup of milk.
2 tablespoonfuls powdered sugar.
262 APRIL.
2 eggs.
Grated peel of half a lemon.
A little cinnamon and salt.
When the macaroni is tender, dra'n off the water and
add the salt and butter. Heat the milk and pour over
the beaten eggs, sugar and flavoring. Mix with the maca-
roni, and bake in a buttered pudding-dish, covered, for
half an hour \ then brown. Eat with butter and sugar.
l)trir
Pot-au-feu.
Boiled Leg of Mutton. Potatoes a la Lyonnaise.
Stewed Pie-Plant. Caper Sauce.
Peach Leche Crema.
POT- AU- FEU.
3 Ibs. of lean beef, cut into dice.
1 sliced and fried onion.
2 carrots, cut into small squares.
2 turnips, ditto.
1 bunch of sweet herbs, minced.
2 potatoes, parboiled and sliced. e
Pepper and salt.
3 quarts of water.
Put on the beef in two quarts of water and cook slowly
until it is tender, and the water reduced to one quart.
Put the vegetables except the potatoes on in boiling
water. Cook ten minutes ; throw away the water and
cover with a quart of cold. Add the potatoes ; pepper
and salt and cook gently half an hour. Put in the meat
and the quart of gravy and simmer ten minutes more,
with the minced herbs. Then pour out. This is only a
family soup, but is a good one when properly cooked.
BOILED LEG OF MUTTON.
Do not have the shank too long, nor cut it so short as
to make the leg " chunky." The meat will look cleanei
THIRD WEEK TUESDAY. 263
and less sodden if you boil it in a piece of mosquito net
or tarlatan, sewed about it somewhat tightly. Put on in
boiling salted water, plenty of it, and cook fifteen minutes
to the pound. Unwrap and lay upon a hot dish. Butter
all over, and sprinkle lightly with salt. Twist frilled pa-
per about the end of the shank.
CAPER SAUCE..
Take out a cupful of the liquor in which the mutton
was boiled (putting away the rest for soup), strain, heat,
and skim ; stir in two tablespoonfuls of butter rubbed in
a teaspoonful of flour ; pepper, boil up, pour upon a
beaten egg ; return to the fire and stir for a minute ; add
two dozen capers or nasturtium-seed, and pour into a
sauce-boat. Pass, of course, with the mutton.
POTATOES A LA LYONNAISE.
Parboil the potatoes, and cut into dice. Chop a small
onion and mince a tablespoonful of parsley. Put two
tablespoonfuls of butter or excellent dripping into a fry-
ing-pan, and when hot, stir in potatoes, onion, and parsley.
Shake and toss until all are hissing hot, but do not let
them brown. Shake off the fat in a hot colander, and
serve in a deep dish.
STEWED PIE-PLANT.
Skin and wash the stalks, and cut into half inch lengths.
Stew tender in a little water., with a handful of seedless
raisins. Sweeten to taste. Eat cold with meat.
PEACH LECHE CREMA.
1 can of peaches.
Yolks of 3 eggs and whites of fqur.
3 cups of milk.
J cup of powdered sugar.
2 tablespoonfuls of corn-starch.
i tablespoonful of melted butter.
Scald the milk ; stir in the corn -starch wet with cold
milk, and cook, still stirring, until it begins to thicken.
Take from the fire, and beat in the butter, then the
264 APRIL.
whipped yolks, two whites and sugar. Whisk to a
light cream. Drain the syrup from the peaches ; lay
them in the bottom of a bake-dish, and pour the mixture
gently over them. Bake in a quick oven ten minutes,
then spread with a meringue of four whites whisked stiff
with a little sugar. Shut up in the oven until this is
slightly tinged. Eat warm with sauce, or cold with cream.
l)trir tthck.
Scotch Broth.
Mutton Pie. Stewed Tomatoes.
Cabbage Salad. Mashed Potatoes.
Lemon Puffs.
SCOTCH BROTH.
Take the fat from the top of the broth in which the
mutton was boiled yesterday. Chop up an onion, a good
sized one, and put in it. Boil half an hour and strain.
Add a cup of barley, previously soaked two hours in cold
water, and cook for two hours more. Chop up some
parsley fine and add. When the barley is very soft, and
the broth has boiled down one-half, pour out and serve,
having peppered to taste.
MUTTON PIE.
Cut the meat from yesterday's mutton, into strips two
inches long by half an inch wide. Chop a pickled cu-
cumber to pieces, also two boiled eggs. Put a layer of
meat in a bafee-dish, strew with pickle and egg ; salt and
pepper and drop, pretty thickly, over it, bits of butter
rolled in flour. Go on in this order, until your meat is
used up, when pour in a cup of oyster-liquor or cold
water. Cover with a good crust, ornamented around the
edges ; make a slit in the middle, and bake one hour.
N. B. The bare bones will " help out " to-morrow's
soup.
THIRD WEEK WEDNESDAY. 26$
STEWED TOMATOES.
Receipts for these, as also for plain mashed potatoes,
have been given so lately that repetition here is needless.
CABBAGE SALAD.
i small, firm white cabbage, shred fine.
i cup of boiling milk.
i smaller cup of vinegar, also hot.
1 tablespoonful of butter, and the same of sugar.
2 eggs, well beaten.
i teaspoonful essence of celery.
Pepper and salt to taste.
When the vinegar boils, put in butter, sugar, and sea-
soning. Boil, and add the shred cabbage. When this is
scalding hot, take from the fire. Pour the hot milk upon
the eggs, and cook one minute, stirring constantly. Turn
the cabbage into a bowl, pour over it the smoking cus-
tard, toss up and mix well, and set it, covered, in ice-cold
water. Eat perfectly cold.
LEMON PUFFS.
i cup of prepared flour.
J- cup of powdered sugar.
t tablespoonful of butter.
3 eggs whites and yolks beaten separately.
Grated peel of r lemon.
3 tablespoonfuls of milk.
A little salt.
Cream butter and sugar, whip in the yolks, milk, and
lemon-peel ; then, the whisked whites and flour, alter-
nately. Bake in small, buttered tins, or in "gem" pans.
Turn out while hot, and eat with sweet sauce.
12
266 APRIL.
<ftl)tn:0Irag
Soup a la Bonne Femme.
Corned Beef. Mashed Turnips.
Scalloped Cauliflower. Fried Potatoes.
Orange Cream Pie.
SOUP A LA BONNE FEMME.
Bones of cold mutton, cracked.
2 Ibs. of lean veal from the knuckle, bones broken, and
. meat cut up.
2 tablespoonfuls of butter, rubbed in flour.
cup of raw rice.
\ cup of milk,
i onion, chopped.
3 eggs.
Minced parsley.
Salt and pepper.
3 quarts of water.
Put bones, meat, onion, and rice on in the cold water,
and cook slowly three hours. Strain, rubbing the rice
and onion to a pulp, through a coarse sieve. Season,
boil up, skim, and stir in parsley and butter. Heat the
milk, pour upon the beaten eggs, and add to the soup,
stirring in well. Let it almost boil, and take from the
fire. Pour out, and serve at once.
CORNED BEEF.
Wash the beef well, put on in plenty of boiling water,
and cook at least eighteen minutes to the pound, if the
piece be tolerably thick. Put away the liquor for to-mor-
row. Dish the meat. Make a sauce as directed on
Tuesday, foi mutton, but substituting pickled cucumber,
chopped, and a very little pickled onion, for the capers.
Serve in a boat.
MASHED TURNIPS.
At this season the yellow turnips are best. Put on,
when you have pared and quartered them, in cold water,
THIRD WEEK THURSDAY. 267
salted, and cook tender. Mash, and presr out the water ;
stir in a good piece of butter ; pepper an i salt to taste,
and dish very hot.
SCALLOPED CAULIFLOWER.
The cauliflowers in market now are less nice than those
to be had earlier, or later in the year. Still, you can get
them, now and then. Boil, tied in a net, in hot water.
Clip into neat clusters, and set, stems downward, in a
buttered bake-dish. Beat up a cupful of bread-crumbs to
a soft paste with two tablespoonfuls of melted butter, and
four of milk. Season with pepper and suit, and whip in
a raw egg. Butter, salt, and pepper the cauliflower, and
pour the mixture over it. Cover closely, and bake ten
minutes, or until very hot, in a brisk oven; then brown
lightly and rapidly.
FRIED POTATOES.
Wash, pare, and slice round, very thin. Leave in cold
water one hour ; wipe, by spreading upon one towel, and
pressing another upon it, and fry, not too many at a time,
in boiling lard, salted. Cook quickly, take out with a
wire spoon, and shake in a hot colander. Serve in a
deep dish lined with a hot napkin.
ORANGE CREAM PIE.
i teacup of powdered sugar.
i tablespoonful of butter.
i egg.
i orange juice and half the .grated peel soaked to-
gether, for half an hour, then squeezed in a muslin
bag.
i teacupful boiling water.
i tablespoonful of corn-starch, dissolved in cold water.
Pulp of half an orange.
Stir the corn-starch into the water ; cream the butter
and sugar, and pour over them the hot mixture. Cool,
and add the orange and beaten egg. Take the inner rind
from the half-orange, remove the seeds, and chop very
fine. Bake in open shells.
268 APRIL
tDeek. Jrfoa.
Peas Porridge Hot."
Baked Shad. Miroton of Beef.
Spinach with Eggs. Cresses.
Ambushed Trifle.
"PEAS PORRIDGE HOT."
Soak a quart of split peas all night. In the rr drning
put on in the liquor from your corned beef, with a sliced
onion and a little celery-seed, tied in thin muslin. The
liquor should be skimmed and poured cold upon the peas
Cook slowly, until these are soft enough to pulp through
a colander. Rub them ; if the soup be very salt, add
hot water ; pepper to taste ; boil up, and stir in a cup of
hot milk, in which have been dissolved two tablespoonfuls
of corn-starch, wet up in water, and a tablespoonful of
butter. Add minced parsley ; simmer two minutes ;
have a double handful of fried bread dice in the tureen,
and pour on the soup.
BAKED SHAD.
Clean, wash, and wipe a large ^shad. Stuff with a dress-
ing of bread-crumbs, butter, salt, and pepper, wet with
milk, and sew up carefully with fine cotton. Lay in the
dripping-pan ; pour over it a cupful of hot water, and
bake one hour, covered, except when you are basting it
with butter and water. Put into a hot dish, and keep
warm, while you add .to the gravy a teaspoonful of an-
chovy sauce, the juice of a lemon, a tablespoonful of
browned flour, wet up with cold water, and pepper. Boil
up well, and serve in a boat. Garnish the fish with sliced
lemon, and pass the cress-salad with it.
MIROTON OF BEEF.
Chop your cold corned beef fine. Have ready in a
saucepan a cup of drawi^ butte.;, into which stir a teaspoon-
THIRD WEEKFRIDAY. 269
ful of minced onion, the yolk of a boiled egg, pounded, and
a beaten raw egg. Boil gently three minutes, and add the
mince of beef. Stir until hot, but not boiling ; pour into
a bake-dish ; spread with a cover of mashed potatoes,
into which have been worked half a cup of milk and a
great spoonful of butter. Brown in a good oven, and
glaze with butter, when it begins to color well. Serve in
the dish. It is very good.
CRESSES.
Pick over, wash, and cut into small pieces. Pile in a
salad-bowl, and season with vinegar, salt, pepper, and a
little sugar, mixing in well.
SPINACH WITH EGGS.
Cut the leaves from the stems, and cook twenty min-
utes in boiling, salted water. Drain and chop very fine
upon a board or chopping-tray. Return to the fire with a
good spoonful of butter, a teaspoonful of sugar ; salt and
pepper to taste. Heat, stirring constantly and beat in the
yolks of two hard-boiled eggs, rubbed to a fine powder.
When well mixed, turn the spinach into a deep dish and
garnish with a chain of sliced whites laid on top.
AN AMBUSHED TRIFLE.
A round, stale sponge-cake.
i pint of milk.
i teaspoonful of corn-starch.
1 cup of sweet jelly or jam.
3 eggs.
Vanilla flavoring.
2 tablespoonfuls of powdered sugar.
A little salt.
Cut the top carefully from the cake in one piece.
Scoop out the inside of the loaf, leaving side-walls and
bottom an inch thick. Coat these with the jelly. Heat
the milk ; beat eggs and sugar, with the cake-crumbs, and
pour on the hot milk. Stir over the fire until thick, and
add the corn-starch wet up with cold milk. Cook one
minute and turn out. When cold, flavor and fill the cake
2/0 APRIL.
with it. Coat the inside of the lid with jelly, and fit into
its place ; brush the whole cake with white of egg, sift
powdered sugar over it, and set in a cool, dry place until
wanted.
Sljirb
Clam Soup.
Beefsteak. Scalloped Tomatoes and Corn.
Whole Bermuda Potatoes. Made Mustard.
Boiled Custards.
CLAM SOUP.
Strain the liquor from the clams, add one-third as much
water, bring to a slow boil, skim and strain. Then put
in the clams, chopped, with pepper and salt. Stew half
an hour, and stir in two great spoonfuls of butter rolled in
cracker-dust, one teaspoonful essence of celery (Colgate's),
and the juice of a lemon. Simmer ten minutes, have
ready in your tureen a cup of scalding milk, slightly salted.
Pour upon this the soup, stirring up well.
BEEFSTEAK.
Cook according to receipt given on Thursday of Sec-
ond Week in this month. If you use the "Vertical
Broiler," manufactured by the Dover Stamping Company,
88 North Street, Boston, you will save every drop of gravy,
and be spared the trouble of watching and turning the
steak. : See FAMILIAR TALK, " Touching Saucepans."
SCALLOPED TOMATOES AND CORN.
Open a can of corn ; drain, and cook twenty minutes
in boiling water, salted. Throw off the water ; cover the
bottom of a bake-dish with fine crumbs ; put in a layer of
corn, butter, pepper, and salt ; upon this a layer of canned
tomatoes; butter and pepper, and sprinkle with a little
FOURTH WEEK SUNDAY.
sugar. Go on in this order until the dish is full. Cover
with bread-crumbs ; stick bits of butter over them, and
bake, covered, half an hour. Brown and serve in the
dish.
WHOLE BERMUDA POTATOES.
Pick out those of uniform size ; put on in boiling water,
salted slightly, and ccok until a fork will pierce the largest.
Turn off the water; set back on the range to "dry off;"
lay a napkin, heated and neatly folded, upon a dish. Pare
the potatoes quickly by pulling off their skins, and heap
upon the napkin.
BOILED CUSTARDS.
1 quart of milk.
Yolks of 5 eggsj and the whites of two reserving three
for the fneringue.
6 tablespoonfuls of sugar.
2 teaspoonfuls bitter almond or vanilla flavoring.
Heat the milk ; beat yolks and two whites light, and
pour the milk upon them. Return to the fire and cook,
stirring all the while, until the custard begins to thicken.
Let it cool. Season and put into glass cups. Whip the
whites to a meringue with a little powdered sugar, and
heap upon the top of each.
Jotnrtl) fthek. Stmirag.
Ox Head Soup.
Roast Breast of Mutton. Hominy Fritters.
Currant Jelly.. Lettuce Salad.
Browned Potatoes.
Pine Apple Ambrosia.
Ox HEAD SOL P.
1 ox head, well cleaned.
2 grated carrots.
2/2 APRIL.
2 turnips.
2 onions.
i dozen whola allspice, and the same of whole peppers.
i bunch sweet herbs, chopped.
Browned flour.
Pepper and salt.
i tablespoon ful Worcestershire Sauce.
i glass of sherry.
5 quarts of water.
Small bag of celery seed.
Soak the head two hours in cold, salted water. Wash
well, and put on in cold water, with the vegetables and herbs.
Cover, bring slowly to a boil, and cook four hours. Then,
take out the meat of the head ; salt well, and set away in
a cool place. Salt and pepper the soup, and set by in
an earthenware crock, leaving in the bones and vegetables.
Do this on Saturday.
On Sunday, take off the fat and heat the soup. Strain,
first through a colander, rubbing the vegetables to a pulp,
then through a sieve, back into the kettle. Cut the meat
into dice and drop in ; season with sauce and wine, and
having let it barely boil, pour out.
There should be enough for two days. In setting aside
Monday's portion, make an equal distribution of meat and
broth.
ROAST BREAST OF MUTTON.
Sew up in a thin cloth and boil ten minutes to the
pound. (Take care of the broth for gravy.) When un-
wrapped, lay in a dripping-pan, wash well with butter,
dredge with flour, and set in the oven half an hour, bast-
ing freely with its own broth, and lastly with butter. A few
minutes before taking it up, strew thickly with crumbs
fine and dry pepper these, and drop dots of butter over
it. Brown, and dish. Garnish with sliced beet- root and
cresses.
HOMINY FRITTERS.
2 cups cold boiled hominy small-grained.
1 tablespoonful of sugar.
2 tablespoonfuls of cream.
2 beaten eggs.
FOURTH WEEK SUNDAY. 273
\ teaspoonful soda dissolved in vinegar.
A little salt.
Rub the sugar and salt into the hominy; wet with the
milk, and when smooth beat in the whipped eggs. Drop
by the spoonful into boiling fat, and fry quickly. Drain
in a hot colander. Everything depends upon beating and
cooking. The soda should go in last of all the ingredients,
and be whipped in hard.
BROWNED POTATOES.
Mash soft, with butter and milk; mound smoothly
upon a greased plate and brown in a quick oven, glazing
with butter. Slip to a hot flat dish.
LETTUCE SALAD.
Pull out the hearts and pick them apart. Heap loosely
in a salad-bowl, and season, first sprinkling lightly with
powdered sugar with oil, vinegar, salt and pepper. Toss
up with a silver fork ; lay cold-boiled eggs, cut into sixths,
lengthwise, upon the top.
PINE-APPLE AMBROSIA.
i pine-apple, pared and cut into small squares.
i cocoanut, pared and grated.
i cup powdered sugar.
i large glass good sherry or Marsala.
Put a layer of pineapple in a glass-bowl ; strew with
sugar, and wet with wine. Next, put a stratum of cocoa-
nut, and sprinkle more sparsely with sugar. More pine-
apple, sugar, and wine, and continue to add layers in the
order given. The top coating must be of cocoanut. Eat
soon, or the pineapple will wither in the wine and become
to^gh. Pass light cake with it.
12*
274 APRIL.
Jburtl) ttkek. Ulonftag.
Next Day Soup.
Pilau of Mutton. Green Peas
Cheese Fondu. Sweet Pickles.
Farina Hasty Pudding with Sauce.
NEXT DAY SOUP.
Take the fat from the top of the cold soup set by on
Sunday ; heat it almost to the boil, and pour out. It is
better for the second and third warming up. Save every
drop that is left over.
PILAU OF MUTTON.
Cut your cold roast into neat strips an inch long.
Make a gravy of the cracked bones and skin, hard bits,
etc., and a pint of water. While it is stewing down one-
half, skim the liquor in which the meat was parboiled ;
put it over the fire with a cup of washed rice, and cook
the latter tender. When there is but one cup of gravy
left upon the bones, etc., strain, season highly with pepper,
salt, and nearly a teaspoonful of curry powder. Chop,
also, a quarter of a pickled onion, and mix in. Roll a
tablespoonful of butter in a heaping spoonful of browned
flour, and when the gravy is hot stir it in ; lastly, put in
the mutton, and when nearly on the boil, draw aside.
Drain the rice, and season well. Pile the meat upon a
hot dish, and make a fence of rice about it.
GREEN PEAS.
Open a can of green peas, drain, and cook twenty
minutes in boiling water, a little salt. Strain off the
water ; dish the peas, stir in butter, pepper, ?.nd if needed,
salt.
CHEESE FONDU.
1 cup of bread-crumbs, very dry.
2 cups of fresh milk.
FOURTH WEEK TUESDAY. 2?$
Ib. of dry cheese, grated.
3 eggs-
i tablespoonful of butter.
Pepper and salt.
A pinch of soda dissolved in boiling water, and stirred
into the milk.
Soak the crumbs in the milk ; beat in the eggs, butter,
seasoning, and at last, the cheese. Butter a bake-dish ;
pour in the fondu; cover with crumbs, and bake in a
brisk oven. Serve at once, as it soon falls.
FARINA HASTY PUDDING WITH SAUCE.
i quart of milk.
4 tablespoonfuls of farina.
i tablespoonful of butter.
i teaspoonful of salt.
Heat the milk, when the farina has soaked two hours
in just enough water to cover it, and has absorbed it all.
Salt the milk and stir in the farina. Boil half an hour,
steadily stirring now and then, from the bottom. Add
the butter ; and let the pudding stand in hot water three
minutes after you cease to stir, before turning out into an
open, deep dish. Make a good sauce of butter, sugar,
and nutmeg, and eat with it.
Jburtl) ttJeek.
Crust Soup.
Mock Pigeons with Mushroom Sauce. Baked Potatoes.
Cabbage Sprouts and Eggs. Mixed Pickles.
Bread and Raisin Pudding.
CRUST SOUP.
1 quart of dry crusts, the more stale the better, if
sweet.
2 cups of yesterday's soup.
276 APRIL.
2 cups of boiling water.
1 onion.
3 great spoonfuls of butter.
2 eggs.
Salt and pepper.
A little chopped parsley.
Pour the boiling water upon the crusts, which should be
broken small. Set in a pot of boiling water for one hour,
with a small onion minced fine, and the seasoning.
Meanwhile skim the cold soup (or any good gravy) and
heat to a boil. At the end of the hour, add the butter to
the bread, and cover ten minutes longer. Then turn
into the soup ; beat up the bread and stir in the parsley.
Simmer fifteen minutes, beat the eggs light, pour a little
of the soup upon them to heat them before stirring them
well into the contents of the kettle. Take from the fire
at once, lest the eggs should curdle.
MOCK PIGEONS WITH MUSHROOM SAUCE.
2 fillets of veal.
Force-meat of crumbs and chopped salt pork, well sea-
soned.
\ cup of mushrooms and a little minced onion.
i sweetbread.
12 oysters.
Pepper and salt.
The fillets must be boneless. Sprinkle with pepper
and spread with force-meat. Roll up closely and wind
with packthread. Put into a dripping-pan with enough
water to half cover them. Invert a pan over them, and
bake from forty-five minutes to one hour in proportion to
their size. Boil, then blanch the sweetbread, by drop-
ping it into cold water. Cut into dice, put into a cup of
oyster liquor with a spoonful of butter, and simmer fifteen
minutes. Baste the " pigeons " four times twice with but-
ter, and when tender, lay on a hot dish, clip and care-
fully withdraw the threads, and cover to keep warm.
Add the gravy from the dripping-pan to the sweetbread ;
thicken with browned flour ; boil once ; put in the oys-
ters and mushrooms, chopped, and stew five minutes quite
FOURTH WEEK TUESDAY. 2/7
fast. Pour a few large spoonfuls, taking up the thickest
part, over the " pigeons ; " send the rest up in a sauce-
boat. You will find this a very nice dish.
BAKED POTATOES.
Parboil and skin while hot. Lay in a pan and anoint
with beef-dripping or butter, from time to time, as they
brown. Drain off the grease and serve hot, after pepper-
ing and salting.
CABBAGE SPROUTS AND EGGS.
Boil the sprouts tender, drain well, pepper and salt.
Lay some slices of crustless toast in a deep dish, and
soak in boiling water ; drain them and cover with a soft
omelette made of three or four eggs, " stirred " up in a
pan in which has been heated a spoonful of butter. Lay
the sprouts upon this, buffer well and eat hot.
BREAD AND RAISIN PUDDING.
i quart of milk.
i loaf of stale light bread, pared and sliced.
Butter to spread the bread.
4 eggs.
cup of sugar.
f Ib. of raisins, seeded and cut into thirds.
Butter the bread. Make a raw custard of eggs, sugar
and milk. Line the bottom of a buttered dish with the
bread. Wet with custard; strew with raisins, and lay
in more bread. Go on in this order until the dish is full.
The uppermost layer should be of bread, well buttered
and soaked. Cover the dish ; set in boiling water, and
bake one hour, keeping the water at a fast boil. Turn
out carefully, and pour hot, sweet sauce over it. The
liquor from brandied peaches, made hot, with a little but
ler, makes a delicious sauce for it.
2/8 APRIL.
Jbuvtl) tthek.
Bouillon of Beef.
Tomato Omelette with Cheese. Savory Rice Pudding.
Corn-Starch Custard Pie.
BOUILLON OF BEEF.
6 Ibs. of brisket or round of beef, all in one piece,
4 turnips.
3 carrots.
2 Bermuda onions.
A good handful of cabbage sprouts.
2 tablespoonfuls of butter, cut up in flour.
Bunch of sweet herbs.
i teaspoonful of made mustard.
4 quarts of water.
Cover the beef with the water and cook slowly one
hour. Meanwhile, cut the vegetables into long strips
not too thin leaving the sprouts whole. Cook them all
in boiling, salted water twenty minutes. Throw this
water away, and at the end of the hour, skim the soup
well, and put in the vegetables. Stew all very slowly two
hours longer. There must never be a fast boil. Take
out the beef ; put into a dripping-pan ; pour a cup of the
soup (strained), seasoned well with pepper, salt, and mus-
tard, over it ; dredge thickly with flour and brown in a
good oven, basting every few minutes. Take half the
vegetables from the pot and keep hot. Rub the rest
through a colander ; season the soup and pulp, add the
herbs and return to the saucepan ; boil sharply five min-
utes ; stir in butter and flour ; simmer five minutes, and
the soup is ready for the tureen. Season the reserved
vegetables, and having dished your beef, lay them, very
hot, around it. Serve with each slice.
TOMATO OMELETTE WITH CHEESE.
Break six eggs into a bowl and give about a dozen
whirls of the beater, just enough to mingle whites and
yolks well. Have ready in a frying-pan a great spoonful
FOURTH WEEK WEDNESDAY. 279
of butter. When it begins to hiss, run it quickly over the
bottom of the pan, and pour in your eggs. Take the
handle of the pan in one hand, a cake-turner in the other,
and with the latter, loosen all around the edges of the
omelette, while with the other hand you shake the pan to
keep the eggs free from the bottom. In about three min-
utes, the eggs should be " set," but still soft. Let an as-
sistant lay upon one-half of the omelette five or six slices
of canned tomatoes. Fold the other half over this by a
dexterous motion of the turner : invert a hot dish upoL
the pan ; upset the latter, and dish the omelette. Have
at hand a handful of dry cheese, grated and seasoned with
pepper and salt. Strew the omelette thickly, singe with
a red-hot shovel held very close to the cheese, and serve
hot.
N. B. Teach your cook the art of omelette-making at
breakfasts, and she will soon be capable of managing this
very delightful entree.
SAVORY RICE PUDDING.
i teacupful of raw rice,
i small onion,
i cup of weak broth. Steal from your soup before the
vegetables go in, .if you have no other.
r cup of milk.
1 egg-
Nearly a cupful of chopped cold meat left from yes-
terday.
Pepper and salt.
Boil the rice with the whole onion in the broth, adding
more, or hot water, as it swells. When the rice is soft
and has soaked up the broth, remove the onion and add a
raw custard made of the milk, egg, pepper, and salt. Mix
well with the meat, put into a greased mould, set in a pan
of boiling water, and bake, covered, until firm. Keep the
water boiling hard. About forty-five minutes should be
ample time. Turn out and eat with meat.
CORN-STARCH CUSTARD PIE.
6 eggs.
3 pints of milk.
280 APRIL.
6 tablespoonfuls of white sugar.
2 tablespoonfuls of corn-starch.
2 teaspoonfuls essence bitter almonds.
Boil the milk, stir in the corn-starch wet with milk,
Boil one minute and cool. When cold, beat in the sugar,
the yolks and two whites. Flavor, and bake in open
shells of paste. When the custard is " set," draw to the
door of the oven, and cover with a meringue made of the
reserved whites whipped stiff with two tablespoonfuls of
white sugar and a teaspoonful of vanilla. Do this quickly
and close the oven until the whites begin to color. Eat
cold.
Jourtl)
Frugal Soup.
Calfs Liver a 1'Anglaise. Potato Croquettes.
Spinach and Eggs. Cucumber Pickles.
Cocoanut Pudding.
FRUGAL SOUP.
3 Ibs. of bones.
lb. of liver.
1 slice of corned ham.
2 turnips.
2 carrots.
Nearly a can of tomatoes.
cup of sago.
Pepper and salt.
Sweet herbs.
3 quarts cold water.
Break the bones, chop the meat, vegetables, and herbs,
and cook slowly" three hours in the water. Soak the sago,
all this time, in a little cold water. Strain the soup, rub-
bing the vegetables and liver through the colander ; sea-
son, boil, and skim ; put in the sago and cook half an houi
more.
FOURTH WEEK THURSDAY. 28 J
CALF'S LIVER i L'ANGLAISE.
2 Ibs. liver sliced.
Ib. fat salt pork.
2 tablespoonfuls of butter.
i small onion, minced fine.
i teaspoonful chopped parsley.
Pepper and browned flour.
Melt, but not heat the butter in a saucepan ; lay in the
liver, then the pork, next the minced parsley and onion,
with a little salt and pepper. Cover closely, and set
where it will heat very slowly without boiling, for one
hour and a half. Then increase the heat gradually until
the gravy begins to bubble. Remove from the fire ; cover
the liver in a hot water dish, thicken the gravy in the
saucepan and pour over it when it has boiled one min-
ute. Please obey these directions implicitly.
POTATO CROQUETTES.
2 cups cold mashed potato, free from lumps.
2 beaten eggs.
i tablespoonful melted butter.
Salt and pepper to taste.
i raw egg, beaten alone.
Cracker-crumbs.
Mix soft, as for hominy croquettes, roll in egg and
cracker, and fry in hot lard or dripping. You can make
into long rolls, or round balls. Drain, and serve hot.
SPINACH AND EGGS.
" Pick the leaves from the stems ; cook twenty minutes
in plenty of boiling, salted water ; drain, chop fine, re-
turn to the fire with butter, a little sugar, pepper, and
salt. Beat until nearly dry, and very smooth ; mould in
a hot, oblong pan ; turn out and garnish with sliced egg.
COCOANUT PUDDING.
i large cup bread-crumbs.
i cocoanut, pared and grated.
i tablespoonful corn-starch, wet with cold water.
282 APRIL.
\ cup of butter.
1 cup of sugar.
2 cups of milk.
5 eggs.
Nutmeg and rose-water to taste.
Soak the crumbs in the milk ; cream butter and sugar,
and beat in the yolks, then add to the soaked crumbs.
Stir in corn-starch, beaten whites and flavoring at last,
cocoanut. Beat hard and bake forty-five minutes in a
buttered pudding-dish. Eat cold.
Jburtl) tthek.
Onion Soup.
Salmon Croquettes. Mutton Chops, Broiled.
Parsnip Fritters. Squeezed Potatoes.
Almond Blanc-Mange.
White Cake,
ONION SOUP.
3 sliced onions.
2 tablespoonfuls of butter, and twice as much .flour.
1 quart of milk.
2 cups of boiling water,
i cup of mashed potato.
Pepper, salt, and fried bread.
i teaspoonful essence of celery.
Soda.
Fry the onions in the butter ; strain the latter ; return
to the frying-pan and stir in the flour gradually, cooking
until it is a light bistre color. Thin with boiling water,
added slowly. Meanwhile, heat the milk, and work by
degrees, into the potato. Then strain through a colander
into a saucepan ; add a piece of soda the size of a pea,
and set within a pot of boiling water. Cook ten minutes,
FOURTH WEEK FRIDAY. 283
season well, put in the flour and butter. Then mince
the onions very fine, and stir in. Let all stand in the hot
water ten minutes ; add celery. Flavor and pour upon
the fried bread, cut into dice and put into the tureen.
SALMON CROQUETTES.
1 can preserved salmon.
2 raw eggs.
i tablespoonful of butter.
Yolks of 2 hard boiled eggs.
i teaspoonful anchovy sauce.
Juice of lemon.
Season with salt, pepper, a little mace and nutmeg.
cup crumbs.
Mince the fish ; work in the butter, slightly warmed ;
the powdered yolks, the seasoning, raw eggs finally, the
crumbs. Make into rolls ; shape well by rolling in a dish
covered thickly with flour. Fry quickly in sweet lard.
Roll each, when done, for one instant, upon a clean cloth
to take off the grease. Lay a square of treble tissue-
paper, red, green, and white, upon a dish (fringing the
ends), and serve.
MUTTON CHOPS BROILED.
If you have not a "vertical broiler," lay upon a hot
gridiron greased and turn often over a clear fire, until
nicely browned. Butter, salt, and pepper each one as it
is taken from the fire.
SQUEEZED POTATOES.
Put old potatoes on in cold water, and cook soft. Skin
rapidly, set over the fire for one minute ; then, twist a
soft, dry cloth around each one until you feel it crush but
not quite break open. Lay each, as you squeeze it,
within a hot dish, lined with a napkin, When all are in,
turn the four corners of the napkin over the top to keep
in the heat.
PARSNIP FRITTERS.
Boil, scrape, and mash ; take out fibres and hard bits,
Work into four large parsnips one beaten egg, a teaspoon
284 APRIL.
ful of flour, with pepper and salt. Make into small,
round cakes, roll in flour and fry in good dripping. Drain
well, and serve hot.
ALMOND BLANC- MANGE.
i quart of milk.
i oz. Cooper's gelatine.
Ib. of almonds, blanched and pounded, with i table-
spoonful of rose-water to prevent oiling.
cup of sugar.
Soak the gelatine one hour in a cup of the milk. Heat
the rest; add the almond-paste, and stir over the fire
three minutes, then put in the sugar and gelatine, and stir
five minutes more. Strain through thin muslin, pressing
hard. When cool, pour into a wet mould, and set upon
ice, or in cold water to form. Eat with cream and sugar.
It is a good plan to blanch the almonds the day before
they are to be pounded.
WHITE CAKE.
Please see " COMMON SENSE IN THE HOUSEHOLD" Series
No. i., " General Receipts," page 334.
Jburtl) iDeek. Saturbag.
Okra and Tomato Soup.
Beefs Heart. Ramakins.
Potatoes a la Creme. Lima Beans.
Newark Pudding.
OKRA AND TOMATO SOUP.
6 Ibs. of coarse beef.
2 Ibs. of mutton bones.
Two slices of corned ham, or a ham bone, or bones of
salt pork.
FOURTH WEEK SATURDAY. 285
i can okra and tomatoes.
6 quarts of cold water.
Large bunch of sweet herbs.
Pepper and salt.
i lump of white sugar.
Crack the bones into splinters. Cut the meat into
strips and mince the herbs. Put on in the water, and
cook siviity) four hours. Strain off the liquor, and divide
into two portions. Season the meat, bones, etc., highly,
put them back into that portion designed for Sunday, and
set aside in a cold place. Pour the stock for to-day's soup
back into the pot ; season with salt and pepper ; boil up,
and skim, and add the okra, tomatoes, and sugar. Sim-
mei half an hour, boil briskly one minute. Skim and
serve.
BEEF'S HEART.
Choose a fine, fresh one. Wash well, lay in salt and
water an hour, then wipe dry. Stuff with a force-meat of
crumbs, minced salt pork, pepper, salt, and chopped
parsley with a little onion. Pack this in tightly, sew the
heart up in coarse net, fitted well to it, and stew one hour
and a half in weak broth. (A cupful can be taken from
your soup stock.) At the end of this time, take it out,
undo the cloth, and return the heart to the saucepan with
enough gravy to half cover it. Add to this a tablespoon-
ful of butter cut up in as much flour ; pepper and salt to
taste. Cover closely, and simmer half an hour, turning
the heart as it browns. Dish it ; add the juice of half a
lemon to the grav}^, boil once, and pour over the heart,
RAMAKINS.
Rounds of lightly toasted bread.
3 tablespoonfuls grated cheese.
2 eggs, beaten light.
i tablespoonful melted butter.
i teaspoonful anchovy sauce,
i teaspoonful of flour, wet with cream.
A little salt and cayenne.
Beat eggs, butter, and seasoning together ; then the
286 APRIL.
cheese, lastly, the flour. Work all to a cream : spread
thickly upon the bread, and brown lightly.
POTATOES X LA CR&ME.
Heat a cupful of milk ; stir in a heaping tablespoonful
of butter cut up in as much flour. Stir until smooth and
thick ; pepper and salt, and add two cupfuls of cold boiled
potatoes, sliced, and a little very finely chopped parsley.
Shake over the fire until the potatoes are hot all through,
and pour into a deep dish.
LIMA BEANS.
Open the can an hour before it is needed, and empty
into a bowl. When ready for the beans drain off the
liquor and cook in boiling water twenty-five minutes.
Drain, butter, pepper and salt, and serve.
NEWARK PUDDING.
i quart of milk.
5 eggs.
1 large cup fine crumbs.
2 tablespoonfuls of rice-flour.
Ib. of raisins cut in two, seeded and dredged with
flour.
2 teaspoonfuls vanilla, or other extract. (If possible
get your flavoring extracts from COLGATE & Co., 53
AND 55 JOHN STREET, NEW YORK. They are
good from first to last, which is more than I can
say for many others.)
2 tablespoonfuls of melted butter.
J teaspoonful of soda.
Beat the yolks. Add the crumbs soaked in a pint of
the milk. Stir in the rice-flour, wet in cold milk ; the re*
served pint of milk ; the butter, flavoring, the fruit, and
lastly, the whisked whites. Bake one hour in a well-
greased mould ; turn out and eat with hard sauce.
FIRST WEEKSUNDAY.
MAY.
fthek. jStmbag.
Clear Soup.
Roast Lamb. Green Peas
Mint Sauce. Asparagus on Toast.
Potato Eggs.
Rice and Tapioca Pudding.
CLEAR SOUP.
Take all the fat from the stock reserved for to-day, and
pour the liquid carefully off from the meat and bones,
not disturbing the sediment in the bottom. (Mem.
Take out a little of the meat, beef, and ham, for a purpose
of which we shall speak presently add boiling water
about a quart to the rest of the residuum with more sea-
soning, and the remains of your okra and tomato soup.
Stew gently half an hour, and set aside in a cool place for
to-morrow. The growing heat of the weather makes this
a necessary precaution.) Put then the clear stock upon
the fire with a whole onion, and simmer thirty minutes.
Skim well, take out the onion, and stir in two tablespoon-
fuls of gelatine previously soaked one hour in cold water,
with a tablespoonful (scant) of Harvey's sauce. Cook
five minutes and pour out.
ROAST LAMB.
Lay in the dripping-pan ; dash a cupful of boiling water
over it and roast in a good oven, allowing about ten min-
utes not more to the pound. Baste often and freely,
and after half an hour, cover with a sheet of thick paper.
Five minutes before "taking it up, remove this, dredge with
flour, and as this browns, bring to a froth with butter.
Do not send the gravy to table if you use mint sauce.
288 MAY.
MINT SAUCE.
2 tablespoonfuls green mint, chopped very fine.
i tablespoonful white sugar.
About half a cupful best cider vinegar.
Put sugar and vinegar into a sauce-boat and stir in the
mint. Let it stand fifteen minutes before serving.
GREEN PEAS.
i have purposely avoided too early an introduction of
green vegetables and other spring dainties, through fear
that the high prices demanded for them might make this
part of my work useless for housekeepers of moderate
means. By the first of May, however, even our Northern
markets should be well supplied at reasonable rates with
many delightful esculents which are, as yet, brought only
from the South.
Shell the peas and wash well in cold water. Cook in
boiling water salted for twenty-five minutes. A lump
of sugar will be an addition, and a pleasant one, to mar-
ket peas. Drain well, stir in a great lump of butter, and
pepper and salt. Serve hot.
ASPARAGUS UPON TOAST.
Cut the stalks of equal length, rejecting the woody por-
tions and scraping the whiter parts retained. Tie in a
bunch with soft tape, and cook about thirty minutes, if of
fair size. Have ready six or eight slices of crustless
bread, nicely toasted. Dip in the asparagus -liquor, butter
well and lay upon a very hot dish. Drain the asparagus,
untie, and arrange upon the toast, peppering and butter-
ing to. taste.
POTATO EGGS.
2 cups mashed potato.
cup minced meat.
2 beaten eggs.
2 tablespoonfuls hot milk.
i tablespoonful melted butter.
3 tablespoonfuls gravy.
Pepper, salt, and dripping.
FIRST WEEK MONDAY. 289
Work the potato smooth with butter, milk, gravy, and
beaten eggs. Put into a saucepan, and stir over the fire
until smoking hot. Stir in the meat ; let it get cool
enough to handle. Flour your hands and make the mix-
ture into egg-shaped balls. Roll in flour and fry in hot
dripping. Pile upon a hot dish.
t
RICE AND TAPIOCA PUDDING.
cup rice.
cup tapioca.
f cup sugar.
3 pints of milk.
Cinnamon to taste.
Soak the tapioca three hours in half of the milk. Wash
the rice in three waters and soak in the rest of the milk
the same length of time. Put them together, stir in the
sugar by degrees, until all is melted ; season with cinna-
mon and a pinch of salt ; mix up well, and bake in a slow
oven two hours. Make it on Saturday, and eat cold on
Sunday with sugar and cream.
Jrat
Yesterday's Soup.
Cold Lamb. Savory Macaroni.
Sea Kale. Potato Salad.
Coffee and Sister Mag's Cake.
YESTERDAY'S SOUP.
Strain the stock heated up on Sunday with the remains
of Saturday's soup. Boil four tablespoonfuls of rice in a
little water until soft. Add, with the water, to the soup,
with additional seasoning, if necessary, and heat almost to
a boil. If it has been kept in a cool place you will find it
very good. Never throw away a spoonful of any soup,
It will come into use if you can keep it from spoiling,
13
290 MAY.
COLD LAMB.
Trim neatly, garnish with curled parsley, and pass mixed
pickles with it. Few methods of preparing lamb for the
table by warming over can compare with the easier way
of setting it on cold, if it has been nicely roasted at first.
SAVORY MACARONI.
To a cup of yesterday's soup add another of boiling
water. Let them boil once ; skim and put in half a pound
of macaroni broken into inch lengths. While it is cook-
ing tender, boil one sweetbread fifteen minutes ; throw
into cold water and let it cool, then cut into small dice.
When the macaroni is tender, but not broken, mix with
it a custard made of two eggs, one large cup of milk, and
a little salt. Stir into the macaroni a very little minced
onion, pepper to taste ; add the chopped sweetbread ;
put into a greased mould, with a cover ; put this into a
dripping-pan full of boiling water and cook in a good oven
a little over one hour. Turn out upon a hot dish, and
send around grated cheese with it.
SEA- KALE.
Pick over carefully, tie up in bunches, and lay for half
an hour in cold water. Put into salted boiling water and
cook twenty-five minutes. Put buttered toast in the
bottom of a deep dish ; clip the threads binding the kale,
and lay it upon the toast. Pepper, and pour a cupful of
drawn butter over it.
POTATO SALAD.
Slice cold boiled potatoes, and put a layer in a salad
dish. Cover with thin slices of hard boiled egg, and strew
with bits of pickled onion. When the dish is full pom
over them a dressing made in the proportion of one table-
spoonful of vinegar to three of salad oil ; one spoonful of
salt to half as much pepper, and the same quantity of made
mustard. Beat up well before pouring over the salad.
Let all stand ten minutes or more before serving.
FIRST WEEK TUESDAY.
COFFEE AND SISTER MAG'S CAKE.
Let y ;ur coffee be strong and hot, with plenty of boiling
milk. %
For receipt for the delightful cake mentioned please
see " COMMON SENSE IN THE HOUSEHOLD " Series No. i.
"General Receipts," page 321. Friday is a good cake-
baking day.
.first tDeek. Stteairap.
Veal and Tapioca Broth.
Baked Beefsteak. Young Onions Stewed.
Potatoes Baked with Steak. Lettuce Salad.
Oatmeal Pudding with Cream.
VEAL AND TAPIOCA BROTH.
3 Ibs. scrag of veal, well broken, and the meat cut
small,
i onion.
1 turnip.
J- cup of pearl tapioca.
2 blades of mace.
2 teaspoonfuls essence of celery.
Pepper and salt.
3 quarts of cold water.
Put meat, bones, and sliced vegetables on in the water,
and cook slowly three hours. Soak the tapioca during
this time in a very little milk. Strain the soup, rubbing
the vegetables through the colander ; cool to throw up
the fat. Skim and season. When hot again put in the
tapioca and stir until it melts. Simmer half an hour,
add the celery essence and serve.
BAKED BEEFSTEAK.
Take the bone from a large sirloin steak ; flatten it
with the side of a hatchet, wash over the upper side with
292 MAY.
a beaten egg and spread thickly with a force-meat of
crumbs, minced ham, and any other cold meat you may
have, a teaspoonful of minced onion, a pinch of grated
lemon peel, with pepper 'and salt, a beaten egg and three
tablespoonfuls of cream or milk. Work these into a
paste before spreading. Roll the steak upon them, bind-
ing closely with soft pack-thread. Have ready some drip-
ping in a frying-pan, and cook the steak five minutes in
this, turning as it browns. Now lay it in a dripping-pan
with a cupful of boiling water ; cover and bake forty min-
utes, basting and turning often. When done, remove
the strings ; lay the beef upon a hot dish ; thicken the
gravy with browned flour, boil up and pour half over it
the rest into a boat.
YOUNG ONIONS STEWED.
Skin, wash well, and cook in boiling water, salted, until
half-done say fifteen minutes. Then, throw off nearly
all the water and replenish with scalding milk. Cook
tender in this, stir in pepper, salt, a great spoonful of
butter cut up in a teaspoonful of flour. Simmer three
minutes, and pour out.
POTATOES BAKED WITH STEAK.
Parboil, skin, and quarter some large potatoes. About
ten minutes before you take up your steak, lay the pota-
toes around it in the pan, and brown in the hot gravy.
Serve in the dish with the meat, laid on the outer edge.
LETTUCE SALAD.
Pull out the hearts and blanched leaves, heap them
within a salad bowl ; strew with powdered sugar, and
pour over them a dressing made according to directioni
given yesterday. Toss up well with a silver fork.
OATMEAL PUDDING WITH CREAM.
i quart of boiling milk.
4 tablespoonfuls best Irish oatmeaL
4 tablespoonfuls of flour.
i teaspoonful of salt.
FIRST WEEK WEDNESDAY.
Wet up flour, oatmeal, and salt, with cold milk and stir
into the hot, which must be in a farina-kettle. Stir twenty
minutes well from the bottom, and let it stand ten min
utes in the boiling water without cooking before pouring
into an uncovered deep dish. Eat with cream and sugar.
Jir0t tihek.
Hot Pot.
Stewed Breast of Veal with Mushrooms.
Rhubarb Sauce. Spinach a la Reine.
Browned Mashed Potatoes.
Burnt Custard.
HOT POT.
4 Ibs. coarse lean beef, cut up small
2 good-sized crabs.
Ib. of streaked salt pork.
Bunch of sweet herbs.
i onion.
i bunch of asparagus the green tops only.
8 Boston crackers.
Cayenne pepper.
Butter for crackers.
6 quarts of water.
Juice of i lemon.
Boil beef, herbs and onion together in the water cook-
ing slowly three hours. Cool, to throw up the fat, and
skim well. Put away half of the liquor with the meat,
well-seasoned, for another day. Strain the remainder
back into the pot ; add the meat of two boiled crabs
nicely cut not chopped up, and the pork, also boiled
and cut into dice ; the asparagus-tops, with plenty of sea-
soning. Stew for half an hour, gently. Have ready in
your tureen eight Boston crackers split, laid for five min-
utes in boiling water, then drained and buttered. Pour
294 MA Y.
the soup over these, cover, and serve, having added the
lemon-juice at the last. Send sliced lemon around with it
STEWED BREAST OF VEAL WITH MUSHROOM SAUCE.
Trim neatly; take out the largest bone, and fill the
cavity with a good force-meat. Skewer into a compact
shape. Lay in a frying-pan with three tablespoonfuls of
butter, and brown on both sides. Line the bottom of a
large saucepan with slices of pork, pepper them, and lay
in the veal. Cover tightly, and heat very slowly, one
hour, without opening the pot. Then turn the meat,
add half a can of chopped mushrooms, and half a Berr
muda onion, sliced, with a cup of boiling water. Cover
again, and cook for another hour never fast. The meat
should be cooked almost wholly in its own steam. Turn
again, and simmer fifteen minutes. Take up the meat,
thicken the gravy with browned flour, wet with cold water,
adding a little boiling water, if needful ; boil up, and pour
over the veal. If these directions be exactly followed, this
dish will be excellent.
SPINACH 1 LA REINE.
Wash well, pick off the leaves, and cook them twenty
minutes in salted, boiling water. Drain and press out
all the water ; chop very fine. Return to the saucepan
with a good lump of butter, pepper, salt, a pinch of mace,
a teaspoonful of sugar, and three spoonfuls large ones
of good gravy. Stir, beat, and toss, until nearly dry.
Fill hot, wet egg-cups with the mixture, and turn out
upon a heated, flat dish. Lay a slice of egg upon each.
RHUBARB (OR PIE-PLANT) SAUCE.
Skin, and cut up the stalks. Put into a saucepan, with
just enough water to keep them from burning, and stew
slowly until soft. Sweeten while hot, but not on the.
fire. Eat cold.
BROWNED POTATOES MASHED. .
Whip up boiled potatoes very light with a fork ; beat in
butter, milk, and salt. Heat roughly upon a neat bake-
. FIRST WEEK THURSDA Y. 295
dish (one with a silver stand for the table, if you have it),
and brown in a quick oven, glazing with butter, when
done.
BURNT CUSTARD.
i quart of milk.
5 eggs.
3 tablespoonfuls of sugar.
Nutmeg and flavoring extract to taste.
Scald the milk, but not to boiling ; beat eggs light with
the sugar, and pour upon them the hot milk. Mix well,
and bake in a well-buttered dish. Turn out when cold ;
strew very thickly with white sugar. Set the plate con-
taining the custard upon the upper grating of a hot oven.
The sugar will melt, and run in brown streams all over
the moulded pudding. Slip carefully to a dish, and eat
cold.
firsi tDeek.
Italian Minestra Soup.
Chicken Pudding. Boiled Potatoes.
Asparagus and Eggs. Crabapple Jelly.
German Puffs.
ITALIAN MINESTRA Soup.
Strain the stock reserved for to-day from the bones,
after taking the fat from the top. Never neglect this.
Greasy soups are not good, and plenty of dripping may
be thus obtained for kitchen use. Heat the soup, season
to taste, and add a little more than half a cupful of min-
estra, by some known as Italian Paste. It can be had at
the best grocers in various shapes like wheat-grains, in
small squares, or in stars, circles, letters, etc. Simmer
twenty minutes, and pour out. The minestra should be
tender, but not broken.
296 MAY.
CHICKEN PUDDING.
Cut up a tender fowl into neat joints, and parboil, sea-
soning well, ten minutes before you take it up, with pep-
per, salt, and a generous spoonful of butter. It should
cook slowly for half an hour. Take up and cool, setting
aside the liquor for your gravy.
BATTER FOR THE PUDDING.
i quart of milk.
3 cups of prepared flour, not heaping.
3 tablespoonfuls of melted butter.
4 well-whipped eggs.
A little salt.
Make a hole in the flour, when you have sifted the salt
through it. Mix eggs, milk, and butter together, and
pour in by degrees, beating all up hard at the last. Put
a layer of chicken in the bottom of a bake-dish ; pour a
cupful of batter upon it ; then more chicken, and so on,
until the dish is full, with batter for the upper crust. It
will require about one hour to bake in a moderate oven.
Skim the cooled gravy, and boil down one-half. Then,
stir in a tablespoonful of butter, cut up in flour. Boil
once, and pour over a beaten egg. Season with chopped
parsley ; return to the fire ; let it almost boil, and serve
in a sauce-boat. Pass with the pudding.
BOILED POTATOES.
Put on in cold water, and bring to a rapid boil. When
nearly done, pour off all but a cupful of water. Cover
closely, return to the fire, and steam until the skins crack,
and the potatoes are soft. They will need about half an
hour's boiling in all. Uncover, strew with salt, leave for
a few moments for the moisture to evaporate, and serve at
once. Old potatoes, treated thus, can be made mealy.
ASPARAGUS AND EGGS.
Cut about two dozen stalks of asparagus leaving out
the hard parts into inch lengths, and boil tender.
Drain ; pour upon them a cupful of drawn butter ; stii
FIRST WEEK FRIDAY. 2$,
until hot, then turn into a bake-dish. Break six eggs
upon the top ; put a bit of butter upon each ; salt and
pepper, and put into a quick oven until the eggs are
"set."
GERMAN PUFFS.
3 cups of prepared flour.
3 cups of milk.
3 eggs whites and yolks whipped separately, and very
light.
3 teaspoonfuls of melted butter.
i saltspoonful of salt.
Make a batter as directed for your chicken pudding,
beat up hard, and bake in nine cups, such as you used
for measuring, to a fine brown. The oven should be a
quick one, and the puffs be served immediately in their
cups.
Jirat iDeek.
Canned Corn Soup.
Boiled Shad. Scalloped Roes.
Potato Snow. Green Peas.
Cress Salad.
Lemon Trifle.
Tea and Cake.
CANNED CORN SOUP.
i can of sweet corn,
i quart of boiling water.
1 quart of milk.
3 tablespoonfuls of butter rolled in one tablespoonful
of flour.
2 eggs.
Pepper and salt.
i tablespoonful tomato catsup.
13*
29.8 MA Y.
Drain the corn and chop it in a chopping-tray. Put on
in the boiling water and cook steadily one hour. Rub
through a colander, leaving the husks behind and return,
with the water in which it has boiled, to the fire. Season ;
boil gently three minutes and stir in the butter and flour.
Have ready the boiling milk, pour it upon the beaten
eggs, and these into the soup. Simmer one minute, stir-
ring all the while ; take up, add the catsup and pour out.
BOILED SHAD.
Clean, wash and wipe a large roe shad. Set aside the
roes for your scallop. Sew up the fish in a thin cloth
fitted to its shape ; cover well with boiling salted water,
and cook from forty-five minutes to an hour, according to
its size. Unwrap and butter and pepper, after laying it
upon a hot dish. Pour over it a few spoonfuls of drawn
butter in which have been mixed the chopped yolks of
two eggs, a little parsley, and the juice of a lemon. Serve
the same in a boat. Garnish the fish with rings of the
whites of the boiled eggs, with a sprig of parsley in each.
SCALLOPED ROES.
The roes of the shad.
i cup of drawn butter, and the yolks of three hard-
boiled eggs.
i teaspoonful of anchovy paste.
Juice of half a lemon,
i cup of bread-crumbs.
Parsley, salt and pepper to taste.
Boil the roes in water with a little vinegar stirred in.
Lay in cold water five minutes and wipe dry. Break up
with the back of a spoon, but do not crush the eggs. Set
by, and pound the boiled yolks to a powder. Beat this
into the drawn butter, then the parsley and other season-
ing, finally the roes. Strew the bottom of a bake-dish
with crumbs ; pour in the mixture, and cover thickly with
fine crumbs. Stick dots of butter over the top, and bake,
coveied, until it begins to bubble, then brown upon the
upper grating of the oven.
FIRST WEEK FRIDAY. 299
POTATO SNOW.
Mash with a beetle very fine, working ic salt only.
Then rub hard and fast through a colander into a hot dish.
The potato should fall in light spiral threads. Set in the
oven three minutes to renew the heat, but do not let it
' crust " or brown.
GREEN PEAS.
See receipt given on Sunday.
CRESS SALAD.
Pull the sprigs to pieces and pour over them a dressing
such as was made for your potato salad on Monday.
LEMON TRIFLE.
Juice of 2 lemons and grated peel of one.
i pint cream, well sweetened and whipped stiff.
i cup of sherry.
A little nutmeg.
Let sugar, lemon-juice, and peel lie together two hours
before you add wine and nutmeg. Strain through doa-
ble tarlatan, and whip gradually into the frothed cream.
Serve very soon, heaped in small glasses. Pass cake with
this as well as with the tea.
TEA AND CAKE.
Whereas pound, jelly, or cup-cake should accompany
your trifle, small sponge-cakes, or cookies not too sweet
taste better with tea, and do not detract sc much from
its flavor.
300 MAY.
Jtt0t
Minced Beef Soup.
Ragout of Mutton. Boiled Potatoes,
French Beans with Force-meat Balls. Boiled Rice.
Neapolitan Pudding.
MINCED BEEF SOUP.
4 Ibs. lean beef, minced fine, as for beef-tea.
2 Ibs. mutton-bones.
2 carrots, grated.
2 sliced onions.
Bunch of sweet herbs, and small bunch of asparagus, also
chopped.
Pepper and salt.
5 quarts of water.
Strips of buttered toast.
Crack the bones to splinters, and put on with the vege-
tables in three quarts of cold water and boil two hours.
Strain, rubbing the vegetables to a pulp, and add, with the
rest of the water, also cold, to the minced beef. Bring to
a boil, cook gently one hour after it boils, and strain,
pressing hard. Reserve a little of the beef for force-meat,
and put away the rest well seasoned, after pouring back
over it half the soup, as stock for to-morrow. Keep in a
cool place. Chop the herbs and put into that meant for
to-day, with pepper and salt. Boil and skim fifteen min-
utes. Have ready some long strips of buttered crisp
toast in the tureen and pour on the soup.
RAGOUT OF MUTTON.
3 Ibs. of mutton, without, bone, cut into strips three
inches long by one wide.
2 lamb sweetbreads.
1 cup of gravy made from bones, skin, etc. the *' trim
mings " of the meat.
2 eggs.
FIRST WEEK SATURDAY. 30 1
^ lb. streaked salt pork.
i fried onion.
i cup of green peas.
Pepper, salt, and parsley.
Dripping for frying.
Browned flour.
Fry the onion in plenty of dripping ; then the meat for
five minutes. Parboil the sweetbreads, throw into cold
water to blanch ; wipe and slice ; then fry also in the fat.
Lay sliced pork in the bottom of a saucepan, upon this
the mutton, then the sweetbreads, next the onion, the
green peas, then pepper and salt. Cover with the gravy ;
put on a close lid and stew gently for an hour after the
boil sets in. Take up the meat and sweetbreads ; thicken
the gravy with browned flour ; pour it upon two beaten
eggs, stir one minute over the fire and pour upon the
meat.
BROILED POTATOES.
Cut cold boiled potatoes lengthwise ; cook over a clear
fire upon a greased gridiron, until they begin to brown.
Lay upon a hot dish, butter, pepper, arid salt.
FRENCH BEANS WITH FORCE-MEAT BALLS.
Chop the beef taken from the soup when cold. Add
one-third as much bread-crumbs, and season well. Put
a spoonful of butter into a saucepan, and when it hisses,
stir in the meat, then a little browned flour wet up with
cold water. Beat an egg light, pour the meat upon it,
and mix well. Make into floured balls and fry in hot drip-
ping. Cook the beans as usual and lay the balls about
them when dished.
BOILED RICE.
Wash well and cook in hot salted water, shaking up
from time to time until the water is nearly all absorbed,
and the rice soft, with every grain distinct. Put a good
piece of butter upon the top after it is dished.
NEAPOLITAN PUDDING.
i large cup of bread-crumbs soaked in milk,
f cup of sugar.
MAY.
5 eggs.
i lemon, juice and grated rind.
\ Ib. stale sponge-cake.
\ Ib. almond maccaroons.
\ cup jelly or jam.
i small tumbler of sherry wine.
\ cup of milk for the crumbs.
i tablespoonful melted butter.
Cream butter and sugar. Beat in the whipped yolks;
then the crumbs, the lemon, and when this is a smooth
paste, the whites. Butter a mould thickly, and cover the
bottom with dry bread-crumbs, and these with macca-
roons, laid evenly. Wet with wine, and pour on a layer
of the mixture just made ; next, put sliced cake spread
with jelly, then more maccaroons wet with wine, more
custard, cake and jam, until all the materials are used up,
with a layer of custard on top. Cover closely ; set in a
pan of boiling water and cook three-quarters of an
hour in the oven, then remove the top and brown. Turn
out carefully, and pour over it a sauce made of currant-
jelly warmed, and beaten up with two tablespoonfuls of
melted butter and a glass of wine. A plain round mould
is best for this pudding.
Seconir tDeek. Bunirag.
Soup a 1'Italienne.
Beef a la Mode. Asparagus upon Toast.
Green Peas. Mashed Potatoes.
Tropical Snow with Jelly Cake.
SOUP i L'ETALIENNE.
Take the fat from the top of the reserved stock, strain
it and heat to scalding. Heat in another vessel a pint of
milk, pour it upon three beaten eggs ; return to the
saucepan with a little salt and a pinch of soda, and cook
SECOND WEEK SUNDAY. 303
two minutes, stirring all the while. Have ready foiu
tablespoonfuls of grated cheese in the bottom of a tureen,
pour in, first, the milk and eggs, then the soup. Stir all
up well, and serve.
BEEF 1 LA MODE.
Remove the bone from a round of beef, and trim away
the gristle and tough bits from the edges. (Cover these
with water and boil down for soup-stock. Season highly
and put by in a cool place for Monday.) Bind the beef
into a good shape by sewing about it a broad band of
stout muslin, as wide as the round is high. Cut a pound
of salt pork into strips long enough to reach from
top to bottom of the beef make incisions in it with a
thin, long-bladed knife, and thrust these in closely
together. Fill the hole from which the bone was taken
with a force-meat of minced pork and crumbs, highly
spiced. Put the meat thus prepared in a deep earthen-
ware dish, and rub well into it a mixture of one cup of
vinegar, a teaspoonful of mixed cloves and allspice, a tea-
spoonful of salt, and the same of made mustard ; a table-
spoonful of sugar and a bunch of sweet herbs minced, with
as much pepper as salt. Leave the beef in the pan with
the spiced vinegar about the base from Saturday until
Sunday morning, turning several times. Early on Sun-
day, put it into a large pot, with enough boiling water to
half-cover it ; cover tightly with a weight upon the lid, and
stew at least four hours or half an hour for each pound.
Open once, when half-done, to turn the meat. Dish the
meat ; cut the stitches in the band, and withdraw it care-
fully. Keep hot while you prepare the gravy. Pour oft
all but a cupful, and set aside for soup-stock. Thicken
that reserved with browned flour, and serve in a boat.
Cut the beef in horizontal slices.
When dinner is over, pin another band tightly about the
meat ; pour gravy on the top, and set a plate with a heavy
weight upon it, on the round, before putting it away for
Monday's dinner.
ASPARAGUS UPON TOAST, AND GREEN PEAS
Please see receipts given on last Sunday.
304 MAY.
MASHED POTATOES.
Mash in the usual mariner, working in mi\k, butter, and
salt. Make into a smooth mound in a deep dish, and score
deeply on top with the back of a knife.
TROPICAL SNOW.
10 sweet oranges.
1 cocoanut, pared and grated.
2 glasses sherry.
i cup powdered sugar.
6 bananas.
Peel and cut the oranges small, taking out the seeds.
Put a layer in a glass-bowl and wet with wine, then strew
with sugar. Next, put a layer of grated cocoanut, slice
the bananas thin, and cover the cocoanut with them.
When the dish has been filled in this order, heap with co-
coanut. Eat soon, or the oranges will toughen.
JELLY CAKE,
In some of its pretty variations, and sliced in triangles,
should go around with the snow.
5econir
Macaroni Soup.
Pressed Beef. Spinach.
Potato Puff. Chow-chow.
Southern Rice Pudding.
MACARONI SOUP.
Take the fat from both portions of stock set by for to-
day ; put them together, and strain into a soup-kettle ;
Heat to a boil, skim well, and after fifteen minutes' cook-
ing, add a quarter of a pound of macaroni, boiled tender
in salted hot water, and cut into pieces about an inch
long. Simmer ten minutes and pour out.
SECOND WEEK MONDAY. 35
PRESSED BEEF.
Take the weight from your round of beef; undo the
bandage, and set on the table cold, garnished with cresses.
Cut in thin horizontal slices. It will be handsomely
mottled with the pork. Many prefer to eat a la mode
beef cold, always.
SPINACH.
Cook as directed upon last Wednesday, but leaving out
the gravy and not drying out so much. Beat to a smooth
cream, and turn into a deep dish, with sippets of fried
bread at the base.
POTATO PUFF.
2 cupfuls of cold rnashed potatoes.
2 tablespoonfuls of melted butter.
2 beaten eggs.
cup of milk.
Salt to taste.
Beat in butter, then milk and salt, finally the eggs.
Whip all up to a cream. Pile in a bake-dish and cook in
a good oven until lightly colored.
SOUTHERN RICE PUDDING.
i quart fresh milk.
1 cup raw rice.
2 tablespoonfuls butter,
i cup of sugar.
4 eggs, beaten light.
Grated peel of half a lemon.
Pinch of cinnamon and the same of mace.
Soak the rice in the milk for two hours in a farina-
kettle, surrounded by warm water. Then increase the
heat, and simmer until the rice is tender. Cream butter
and sugar, and whisk into the eggs, until very light.
When the rice is almost cold, stir all together, and bake in
a buttered dish three-quarters of an hour. Eat warm with
sauce, or cold with sugar and cream.
MA Y.
Green Pea Soup.
Mutton Chops, Breaded. Stewed Tomatoes.
Mashed Potatoes. Lettuce.
Batter Pudding.
GREEN PEA SOUP.
3 Ibs. lean beef.
3 quarts of water.
peck of green peas.
Salt and pepper.
4 tablespoonfuls of rice-flour.
Chopped parsley.
Boil the empty pea-pods in the water one hour. Strain
these out, put in the beef, cut up fine, and cook gently
one hour and a half longer, or until the beef is in rags.
Add the peas ; boil half an hour, and rub hard through a
colander to pulp the peas. Return to the fire, season, and
stir in the rice-flour wet up in cold water, and the parsley
Stir ten minutes, and serve.
BREADED MUTTON CHOPS.
Trim neatly, cutting off all the fat and skin. Roll in
beaten egg, then in cracker-crumbs, and fry in hot drip-
ping, turning as the under-side browns. Drain well and
serve, standing upon the thick part around the base of
your potatoes.
MASHED POTATOES.
After mashing soft and smooth with butter, milk, and
salt, mound upon a flat, hot dish, with the chops laid up
against them.
STEWED TOMATOES.
Empty a can of tomatoes an hour before you mean to
use them, and leave in a crockery bowl. Put on in a
saucepan, and stew twenty minutes ; add salt, pepper, a
SECOND WEEK WEDNESDAY. 30?
little sugar, and a good spoonful of butter, and simme?
ten minutes more.
LETTUCE.
Cut up not chop and pour over them a dressing made
of
2 tablespoonfuls of salad-oil.
\ teaspoonful of salt.
5 tablespoonfuls of vinegar,
i teaspoonful white sugar.
teaspoonful of made mustard,
i teaspoonful pepper.
Yolks of 2 boiled eggs.
Rub the eggs to 'a powder, add all the ingredients
except the vinegar, and let alone five or ten minutes.
Then beat in the vinegar with your " Dover " egg-whisk
until the mixture is smooth. Garnish with a chain of the
whites.
BATTER PUDDING.
1 pint of milk.
4 eggs whites and yolks beaten separately.
2 even cups of prepared flour.
i teaspoonful salt.
Beat up the eggs, and add the yolks to the milk. Salt
the flour, and stir in alternately with the whites. Beat
hard and bake in a buttered pudding-dish forty-five min-
utes. Eat with sweet sauce, at once, as it soon falls.
tUebn0irag.
Fine White Soup.
Calf's Liver, Larded. Green Pea Pancakes.
Asparagus in Ambush.
Bermuda Potatoes en robe de chambre?
Pine-Apple Pie.
FINE WHITE SOUP.
3 Ibs. veal knuckle, cracked to pieces,
308 MAY.
i old chicken, cut up as for fricassee.
i onion.
i Ib. of almonds blanched some hours before you use
them, and when quite dry and brittle, pounded to
a paste.
Lump of white sugar,
i pint of milk,
i tablespoonful of butter, cut up* in two tablespoon fuls
of corn-starch.
i teaspoonful essence of celery.
Pepper and salt.
5 quarts cold water.
Soda.
Cut the meat from the knuckle ; put this, the chicken,
bones and onion, with the water, and boil slowly two
hours. Take out the chicken, and put into a deep jar or
bowl, sprinkling well with salt. Cook the soup an hour
longer ; strain back into the pot, pressing the meat hard.
Take out half of the liquid, season well, and pour upon
the chicken, cover, and set in a cold place for to-morrow's
" stock." Season the soup in the kettle with pepper and
salt. Boil and skim. Chop the veal-shreds very fine, and
mix with the almonds. Have ready the milk, scalding
hot, with a pinch of soda stirred in, and pour upon the
veal-and-almond paste. Set over the fire in a saucepan,
and stir in the butter and corn-starch, simmering five
minutes. Add the sugar, and turn into the tureen, then
pour in the soup. Stir all up well, and let them stand,
covered, in hot water, a few minutes. Stir up again and
send to table.
CALF'S LIVER, LARDED.
Cut half a pound of fat salt pork into lardoons, and thrust
them, about half an inch apart, into a fresh liver, so that
they will pfoject on both sides. Put two tablespoonfuls
of butter into a s^ucepan, with a small onion minced,
pepper, and some sweet herbs chopped, also a few spoon-
fuls of strained tomato (leftover from yesterday). Cover
closely, and set in a frying-pan of boiling water for one
hour, keeping the outer pan full all the time, and turning
SECOND WEEK WEDNESDAY. 309
the liver twice. Then take out the saucepan, and set
over the fire, but cook slowly. When the liver is nicely
browned below, turn it. At the end of forty minutes, boil
up once sharply and for the first time. Take out the
liver, and keep hot. Add a little boiling water to the
gravy, strain, thicken with browned flour, and pour ovei
the liver.
GREEN PEA PANCAKES.
Two cups of green peas, boiled, and mashed when hot.
Season with butter, pepper, and salt, and when cold, beat
in two eggs, a cupful of milk, half a teaspoonful of soda,
and twice as much cream of tartar, sifted twice through
half a cupful of flour. Beat well, and bake as you would
griddle-cakes. Eat very hot.
ASPARAGUS -IN AMBUSH.
The green tops of two bunches of asparagus.
8 or 9 stale biscuits, or small, light rolls.
2 cups of milk.
4 eggs.
i great spoonful of butter, rolled in flour.
Salt and pepper to taste.
Take out the crumb from the rolls, when you have cut
off the tops to serve as covers, and set them open in the
oven to crisp, laying the tops by them. Heat the milk,
pour upon the beaten eggs ; stir over the fire until they
begin to thicken, when add the butter and flour. Lastly,
put in the asparagus, boiled tender, and chopped fine.
Fill the rolls with this mixture, put on the tops, and serve
hot. Good!
BERMUDA POTATOES en robe de chambre.
Put on in boiling water, and gook until a fork will pierce
them. Throw off the water and set back, uncovered,
upon the range to dry off, strewing with salt at the same
time, Send to table in a dish lined with a napkin, peeling
as you eat them.
PlNE-APPLE PlE.
i large pine-apple, pared and grated.
i cup of sugar.
HAY.
\ cup of butter.
5 beaten eggs.
A little nutmeg.
Some good pie-paste.
Cream, butter and sugar. Beat in the yolks for three
minutes ; add pine-apple and spice ; lastly, the whites.
Bake in open shells of paste. Eat cold.
Beconir tDeek.
Mulligatawny Soup.
Chicken Pates. Sea-Kale.
Potatoes au Maitre d'Hotel. Lettuce and Cress Salad.
Queen of Puddings with Strawberry Meringue.
MULLIGATAWNY SOUP.
Skim the stock set aside yesterday, and strain from the
chicken into a soup-pot. Add a small onion and half a
cupful of raw rice, and simmer forty minutes, or until the
rice is tender. Wet up a tablespoonful of curry powder
with the juice of a lemon, and stir in then a large spoon-
ful of butter rolled in flour. Boil once and serve.
CHICKEN PATE'S.
Chop the meat of your cold chicken fine, and season
well. Make a large cupful of rich drawn butter, and
while it is on the fire, stir in two eggs boiled hard and
minced very fine, also a little chopped parsley then the
chicken-meat. Let it almost boil. Have ready some
pate pans of good paste, baked quickly to a light brown.
Slip while hot from the pans, fill with the mixture, and set
in the oven to heat. Arrange upon a dish and send up
hot.
SEA- KALE.
Choose fresh, and pick over carefully ; cook twenly-five
minutes in boiling, salted water ; drain and press well.
SECOND WEEK THURSDAY. 311
Chop fine ; put back in the saucepan with a great lump
of butter, pepper, salt, and the juice of half a lemon.
Stir and beat, and heap upon slices of buttered crustless
toast laid upon a hot dish.
POTATOES AU MA!TRE D' HOTEL.
Put a cup of milk into a saucepan, and when it heats,
stir in two tablespoonfuls of butter rolled in flour, with
salt, pepper, and chopped parsley ; then about two cup-
fuls cold boiled potatoes, sliced rather thick. Heat
scalding hot, take from the fire and add a pinch of grated
lemon -peel with the juice of half a lemon. Serve in a
deep dish.
LETTUCE AND CRESS SALAD.
Cut up lettuce and cresses, having washed both well,
and pile in a salad bowl ; then pour over them a dressing
made by beating together four tablespoonfuls of vinegar,
one teaspoonful each of salt and sugar, half as much mus-
tard, and when these are well mixed, adding, gradually,
two tablespoonfuls of best salad oil. Toss with a silver
fork, and serve.
QUEEN OF PUDDINGS WITH STRAWBERRY MERINGUE.
ij cups of sugar.
5 eggs.
2 cups fine bread-crumbs.
i tablespoonful of butter.
Lemon flavoring.
i quart fresh milk.
i pint fresh strawberries.
Cream the butter, and a cup of sugar. Beat in the
whipped yolks ; the crumbs, soaked in the milk ; lastly,
the seasoning. Fill a pudding-dish two- thirds full and
bake until the custard is "set." Draw to the mouth of
the oven, and cover with the strawberries, rolled in su-
gar, then with a meringue made of the whipped whites
and the half-cup of sugar. Bake until the meringue be-
gins to color. Eat cold with cream.
312 MAY.
0tconb tDeek. Jnirajj.
A Soup Maigre.
Fried Shad. Roe Croquettes.
Mashed Potatoes. Stewed Tomatoes with Onion and Bread,
Cup Custards, Baked.
Corn-Starch Cake.
A SOUP MAIGRE.
2 carrots.
2 onions.
i large potato.
i pint of green peas.
J cup of raw rice.
1 tablespoonful of white sugar.
2 great spoonfuls of butter rolled in flour.
Pepper and salt.
4 quarts of cold water.
Dripping for frying.
Bunch of sweet herbs.
Slice the vegetables, with the exception of the peas, and
fry them in dripping until brown. Put with the herbs into
a kettle and cover with the water. Cook slowly two
hours, reducing the liquid one-third. Pulp the vegetables
through a colander, return the soup to the fire with the
rice and peas, and stew half an hour. Season, stir in the
butter and flour with the sugar. Simmer five minutes
and serve.
FRIED SHAD.
Clean, wash, and wipe a fine roe-shad. Split it and cut
each side into four or five pieces, leaving out the head and
tail, and cutting off the fins: Sprinkle with salt and pep-
per ; roll in flour and fry to a fine brown in plenty of lard
or dripping, turning as each piece browns. Drain well,
and serve hot. Garnish with sliced cucumber, pickle and
parsley, and pass sliced lemon with it. Send around
mashed potatoes with this dish.
SECOND WEEK FRIDAY. 313
ROE CROQUETTES.
The roes of your shad, parboiled, cooled, and rubbed
into a loose, granulated mass.
One fourth as much mashed potato as you have roes.
cup of drawn butter with a raw egg beaten in it.
Chopped parsley, salt, pepper, and fa teaspoonful of
anchovy paste for seasoning.
Beaten egg and cracker-crumbs.
Dripping.
Work roes, potato, drawn butter, and seasoning together;
put over the fire in a saucepan and stir well until hot. When
almost cold, make into short rolls, dip in raw egg, then in
rolled cracker, and fry to a nice brown. Drain in a
heated colander, and pile upon a hot dish.
MASHED POTATOES.
Proceed with this oft-repeated and ever- welcome dish as
I have directed upon other pages.
STEWED TOMATOES WITH ONION AND BREAD.
Empty a can of tomatoes into a saucepan, and when
hot, add a small onion, sliced, with pepper, salt, and a
little sugar. Stew twenty minutes, and add a tablespoon-
ful of butter and a good handful of bread-crumbs. Sim-
mer five minutes more and pour out.
CUP CUSTARDS BAKED.
i quart of milk.
5 eggs.
5 tablespoonfuls of sugar.
Nutmeg and vanilla.
Powdered sugar for meringue.
Scald the milk, and pour upon the beaten yolks and
sugar. Add to this, when you have flavored it, the
whites of two eggs. Fill small stone-ware cups and set
in a diipping-pan of boiling water. Bake until " set,"
cover with a meringue made of the whisked whites
(reserved) and a little powdered sugar. Bake until they
begin to be tinged. Eat cold from the cups.
14
314 MAY.
CORN-STARCH CAKE.
Please see " COMMON-SENSE IN THE HOUSEHOLD" Seiiea
No. i, " General Receipts," page 333.
Seconb ftleek. Saturirag.
Sweetbread Soup.
Beefsteaks. Green Peas.
Baked Rice. Roast Potatoes.
Omelette aux Confitures.
Tea and Albert Biscuits.
SWEETBREAD SOUP.
4 Ibs. of lean, coarse veal.
J- Ib. corned ham.
2 Ibs. beef bones.
2 fine sweetbreads.
Bunch of parsley.
1 onion.
2 tablespoonfuls of tapioca, soaked in cold water one
hour.
Pepper and salt.
5 quarts of cold water.
Cut the meat into strips ; crack the bones ; mince the
onion and parsley, and put on with the water. Cook
slowly four hours. Strain ; set aside some bits of
"ragged" veal and ham for your dish of rice. Put the
rest into a crock ; seasjn highly and pour on half your
soup stock setting this by, as usual, in a cool place for
Sunday. Season the remainder of the broth ; boil and
skim ; put in the sweetbreads, and cook half an hour.
Take them out and drop into cold water. Add the
tapioca to the soup ; simmer ten minutes \ chop the
sweetbreads, and put them back ; boil one minute and
serve.
SECOND WEEK SATURDAY. 315
BEEFSTEAKS.
Flatten your steaks with the side of an axe or hatchet,
taking out the bones for your soup. Butter a gridiron
if you have no " broiler " and .cook the steaks quickly
over a bright fire, turning often as they drip. Lay upon
a hot dish ; butter abundantly and season. Cover with
another heated platter, and let them stand five minutes
before serving.
BAKED RICE.
Wash a cup of rice well. Take a cupful of broth from
your soup-pot ; strain through a thin cloth, and add twice
as much boiling water, with a little salt. Put in the rice
and cook slowly until it has taken up all the water and is
soft. Pour in a large cup of hot milk in which have been
mixed two eggs (raw), two tablespoonfuls of grated cheese,
and a tablespoonful of butter. Stir up well ; add about
half a cupful of minced veal and ham, taken from your
soup; turn into a greased mould; cover and bake one
hour in a dripping-pan of hot water. Dip in cold water,
and invert upon a flat dish.
GREEN PEAS.
See receipts for last Sunday week.
ROAST POTATOES.
Roast in a moderate oven until soft. Cut a piece
nearly off the top of each ; thrust a thin-bladed knife into
the heart, and slip in a bit of butter. Replace the skin
and send up hot.
OMELETTE AUX CONFITURES.
7 eggs.
2 tablespoonfuls of sugar.
cup of milk (or cream).
Grated peel of \ lemon.
\ cup of marmalade or jam.
Beat yolks and whites apart and very stiff. Add sugar,
lemon, and milk to the yolks ; then, with a few rapid whirls
of your " beater," the whites. Put the marmalade in the
MAY.
bottom of a neat bake-dish (buttered), pour on the omelette^
and bake until it has puffed up high and begins to " crust ' ;
well. Serve at once, or it will fall. Eight minutes should
suffice to cook it at the, outside.
TEA AND ALBERT BISCUITS
May be partaken of at the same time with the omelette,
or afterwards.
iri ilUek. Sunba.
Sago Soup.
Stuffed Shoulder of Mutton with Potato Edging.
Boiled Asparagus. Puree of Peas.
Neapolitan Blanc-Mange.
SAGO SOUP.
The stock made on yesterday.
Little more than cup of pearl sago.
3 eggs.
i cup of milk.
Pepper and salt.
Take the fat from your cold stock ; pour off carefully
from the sediment and strain. Heat to boiling. Wash
the sago well ; soak in warm water half an hour ; put into
the soup, and simmer twenty- five minutes. Meanwhile,
heat the milk in another vessel, and pour upon the eggs.
Heat this until it begins to thicken, pour into the tureen,
season with a little salt and pepper, and turn in the boil-
ing soup. It should be about as thick as hot custard
when all the ingredients are in.
STUFFED SHOULDER OF MUTTON.
Get your butcher to take out the bone. (It will help
out to-morrow's soup.) Fill the hole from which it was
taken with a good force-meat of crumbs, minced pork,
THIRD WEEK-SVNDAY.
sweet herbs, pepper, salt, and one raw egg. Sew up the
edges of the skin to keep in the stuffing, and roast about
fifteen minutes not more for each pound, basting often,
at first with the boiling water you have poured upon it,
at the last twice with butter. When done, brush with
beaten egg ; sift crumbs all over it ; put into a stout
stone-ware dish or one of block-tin surround with the
potato-edging, and brown in a quick oven. Pour off the
fat from the gravy, strain, thicken with browned flour, and
serve in a boat.
POTATO EDGING.
Mash the potatoes very soft with milk and butter ; beat
in two eggs ; return to the saucepan and stir until smoking
hot all through. Let them get quite cool ; then, mould
by pressing firmly into a wet egg-cup, and turning out
each form upon the mutton-dish. Arrange the little cones
side by side until you have a barricade about the meat.
Set in the oven and brown, glazing with butter just before
you take the dish out. Serve a cone with each slice of
mutton.
BOILED ASPARAGUS.
See receipt on first Sunday in May.
PUR&E OF GREEN PEAS.
Take for half a peck of peas
1 small onion.
3 tablespoonfuls of cream.
2 tablespoonfuls of butter cut up in one tablespoonful
of flour.
i lump of white sugar.
Pepper and salt.
Boil the empty pods twenty minutes in hot, salted
water. Strain these out, and put in the peas with the
sugar. Boil gently until they are very soft. Rub through
a fine colander. Add a cupful of the water in which they
were cooked, pepper and salt, and put over the fire.
When very hot, stir in the floured butter, and, when this is
mixed, the cream. Stir three minutes and pour out into
a dish lined with strips of fried bread.
3l8 MAY.
NEAPOLITAN BLANC-MANGE.
i quart of milk.
i package Cooper's gelatine, soaked two hours in a cup
of cold water.
of a cup of sugar.
i great spoonful grated chocolate, wet in a little boiling
water.
Beaten yolk of an egg.
i great spoonful currant jelly, or cranberry jam.
Rose-water for flavoring.
Heat the milk to boiling, stir in the sugar, then the gela-
tine. Cook about five minutes, and strain through thin
muslin. Divide the blanc-mange into four equal portions.
Beat the chocolate well into one ; heat for one minute, and
put by in a cup or bowl. Do the same with the egg to a
second, and the currant jelly for the third. This last
must be heated carefully, and a little sugar added, that
the milk may not curdle. Leave the fourth white, and
flavor with rose-water. When cold and a little stiff, pour
into a wet mould the white first ; when this is so firm
as to bear the weight of the next without mixing, the
pink ; then, the yellow ; lastly, the brown. Do this on
Saturday. On Sunday dip the mould in warm water,
work the surface free with your fingers, and turn out upon
a flat dish. Eat with cream and sugar, or brandied fruit.
(Eljirb ftlttk. fHonban.
Clam Soup.
Cold Mutton, Brussels-Sprouts
Raw Tomatoes. Stewed Potatoes.
Oranges and Bananas.
Coffee and Cake.
CLAM SOUP.
Early in the morning crack your mutton-bone, and put
on in a quart of cold water, at the back of the range. When
THIRD WEEK MONDAY 319
little more than a large cupful of liquor remains, take it off
and strain into a bowl to cool. When perfectly cold take
off the fat, put in a quart of clam liquor and the hard
parts of fifty clams. Season with a teaspoonful of minced
onion, as much chopped parsley, a pinch of mace, pepper
and salt to taste, and cook, covered, half an hour after
the boil begins. Heat in another vessel two cups of milk ;
when hot, stir in two tablespoonfuls of butter, rolled in a
heaping tablespoonful of flour, and set in boiling water to
keep hot, after it has boiled two minutes. Strain the soup
back into the pot, put in the soft parts of the clams the
only digestible portions and simmer five minutes. Pom
the thickened milk into the tureen, stir in the soup, and
serve.
This is a delightful and nutritious soup, and since you
are to have cold meat for dinner, you need not grudge
the care of preparing it, even on Job's birthday.
COLD MUTTON.
Your stuffed shoulder will be nearly as nice cold as hot.
Garnish it tastefully with curled parsley and bleached let-
tuce-leaves.
BRUSSELS SPROUTS.
Cook in boiling, salted water twenty-five minutes;
drain well ; add a liberal lump of butter, with pepper ani
salt to taste, and put into a deep dish.
RAW TOMATOES.
Peel with a sharp knife ; slica, and lay in a salad-bo'vl.
Season with a dressing of oil, vinegar, salt and pepper in
the proportions given on last Thursday.
STEWED POTATOES.
Boil whole until a fork will pierce them. Peel quickly ;
crack, without breaking, each, by pressing it, and drop
into a saucepan containing a large cup of milk, almost on
the boil. When all the potatoes are in, add two table-
spoonfuls of butter, with salt and pepper. Cover and
heat below the boiling point until the potatoes begin
to crumble. Pour into a deep disk
32O MA T.
ORANGES AND BANANAS.
Serve whole, upon china plates, with a knife for each,
COFFEE AND CAKE.
You need not be ashamed of " cold meat on Monday,"
even should John have " picked up " his unexpected
friend on the street, when your bright coffee-urn, with the
fragrant contents, flanked by a basket of sliced home-
made cake, comes in as a reserved force.
tUeek.
Brown Beef Soup.
Veal Cutlets with Ham. String Beans.
Chopped Potatoes. Lettuce.
Graham Hasty Pudding.
BROWN BEEF SOUP.
3 Ibs. of coarse, lean beef, cut into strips.
3 onions small ones*.
3 quarts of cold water.
i teaspoonful mixed allspice and mace.
Bunch of sweet herbs chopped.
i teaspoonful Colgate's essence of celery.
Glass of brown sherry.
Dripping.
Toasted bread.
Fry the sliced onion brown in good dripping ; then the
beef, quickly. Put into a soup-pot, cover with the water ;
put on a tight lid, and stew four hours. Strain and press
hard, Let tl - e soup cool to throw up the fat. Skim, and
return to the pot, with the salt, pepper, herbs, and spice.
Simmer fifteen minutes; add wine and celery, and poui
into a tureen upon dice of crisp, buttered toast.
THIRD WEEK TUESDAY. $21
VEAL CUTLETS AND HAM.
2 Ibs. veal cutlets without bone.
i \ Ibs. of ham.
Grated lemon-peel.
Pepper and salt. -
i raw, beaten egg.
Rolled cracker.
Dripping or lard.
Boil the slices of ham ten minutes ; let them get cold,
and cut of the same size and shape as the strips of veal,
viz., about three inches long by one and a half wide.
Salt and pepper the veal ; sprinkle each cutlet with a pinch
of lemon-peel ; roll in egg, then cracker, and fry to a
good brown. Fry 'the ham in its own fat in another pan,
and lay upon a hot dish, alternately with the cutlets.
STRING-BEANS.
If fresh, top and tail, and, with a sharp knife, take off
the strings on both sides. Cut into short pieces, and cook
tender in boiling water, and a little salt. Drain well,
heap upon a hot dish ; butter freely, and season to taste.
CHOPPED POTATOES.
Chop cold boiled potatoes rather coarsely. Have
ready a great spoonful of butter in a saucepan, with a
little grated lemon-peel, pepper and salt. Stir in the
potatoes until very hot, but do not let them brown.
Serve in a deep dish, after draining.
LETTUCE.
Pick out and pull apart the hearts and best blanched
leaves. Pour over it a dressing such as was directed on
last Thursday.
GRAHAM HASTVT PUDDING.
2 eggs.
1 quart of milk.
2 even cups of Graham flour.
teaspoonful of salt.
i tablespoonful of butter.
14*
322 MA y
Heat half ihe milk in a greased saucepan or farina
kettle. Wet the flour with the rest, and beat very light
with the butter melted the eggs and salt. Stir this
into the hot milk or, better still pour the milk upon it.
When thoroughly mixed, return to the fire, and stir fifteen
minutes, surrounded by boiling water at its highest bub-
ble. Take from the range, leave in the water five minutes ;
stir up again, and serve in a deep, uncovered dish. Eat
with butter, sugar, and nutmeg.
<KI)uir
Green Asparagus Soup.
Stewed Chicken. Scalloped Tomatoes.
Corn Fritters. Grape Jelly.
Marmalade Roll.
GREEN ASPARAGUS SOUP.
3 Ibs. knuckle of veal.
\ Ib. streaked salt pork.
3 bunches of asparagus.
4 quarts of water.
i pint of spinach leaves.
Pepper and salt.
i small onion, sliced.
Butter and sugar.
Put the veal, pork, onion, and the hard parts of the
asparagus-stalks all cut up fine on in the water, and
boil gently four hours. Meanwhile cook the spinach
tender in a little water ; chop and squeeze it through
double tarlatan back into the cupful of water in which it
was boiled. Add a lump of sugar to the green liquid.
Strain the soup ; season, boil once, and skim ; put in the
green heads of the asparagus (kept until now in cold
water) and boil slowly twenty minutes. Stir in two table-
spoonfuls of butter, .rolled in flour, and when this has boiled
THIRD WEEK WEDNESDAY. 323
a minute, the green water. Simmer five minutes more,
and pour out. Dip up from the bottom with each ladle-
ful in helping the soup.
STEWED CHICKEN.
Cut into joints, leaving none of the pieces large. Put
the scrags, feet (having scalded off the skin), and giblets
into two cupfuls of water, and stew until the meat is in
rags. Put a quarter of a pound of pork, cut as fine as
shavings, in the bottom of a saucepan ; lay on this a tea-
spoonful of minced onion, and then the uncooked chick-
en. Strain, and partly cool the gravy, which should have
boiled down to one cupful setting by the giblets. Pour
this over the chicken, pepper and salt ; put on a tight top,
and cook very slowly one hour. Then increase the heat,
but still do not let it boil hard, for half an hour longer.
Open the saucepan at the end of the first hour to change the
upper pieces to lower places and again when the half
hour is up, to see if they are all tender. If not, cover and
cook until they afe. Take out the chicken, lay in order
upon a hot-water dish, and add to the gravy the giblets,
minced fine, and a tablespoonful of butter rubbed into
one of flour. Boil one minute, and pour upon a half cup
of milk in which have been beaten two eggs. Set over the
fire, and stir one minute, but do not let the gravy boil.
Pour upon the chicken.
SCALLOPED TOMATOES.
If raw tomatoes are dear still, drain off most of the
liquor from a can of the vegetable. Cover the bottom of
a pie-dish with bread-crumbs, lay in the tomatoes, well
seasoned with butter, pepper, salt, and sugar ; cover
thickly with fine, dry crumbs ; put dots of butter, with
pepper and salt, over all, and bake, covered, half an hoiu
then, brown quickly.
CORN FRITTERS.
Drain the liquor from a can of corn, and chop the
grains in a chopping- tray. Beat into this paste three
eggs, one cup of milk, a heaping tablespoonful of sugar,
324 MAY.
and as much warmed butter, with two tablespoonfuls of
prepared flour. Beat thoroughly, season with pepper and
salt, and fry, by the spoonful, upon a greased griddle.
MARMALADE ROLL.
i quart prepared flour Keeker's always, when you
can get it.
i tablespoonful of lard and two of butter.
i pint of milk, or enough for soft dough.
i cup of sweet marmalade.
Rub the lard into the flour ; wet into a soft paste with
the milk, and roll out very thin. Baste thickly with the
butter, sprinkle with flour lightly, and roll up in close folds.
Lay upon ice, or in a very cold place, one hour. Roll
out into a square sheet, a quarter of an inch thick, spread
with the marmalade, leaving a narrow margin all around,
and roll up neatly. Lay in a buttered bakingr-pan, the
joined edge downward, and bake three-quarteis of an
hour. Wash over with white of egg, beaten with a little
sugar, just before you take it up. Eat hot with a good
sauce.
Sljtrtr ttteek.
Sheep's Head Soup.
Roast Beef. Fried Potatoes.
Asparagus with Eggs. Spinach on Toast.
Corn Starch Blanc-Mange with Preserves.
SHEEP'S HEAD SOUP.
1 sheep's head, dressed with the skin on.
2 onions.
2 carrots.
Bunch of parsley.
Crumbs and egg for force-meat balls.
i tablespoonful of corn -starch.
THIRD WEEK THURSDAY. 325
Pepper and salt.
Dripping.
4 quarts of cold water.
You will probably have to coax your butcher to dress
the head properly, but the head itself he will be willing to
give you, as almost worthless in his eyes. Be sure it is
quite clean, even to the mouth. Soak it in tepid water,
one hour then put into a pot with the vegetables, sliced,
the chopped herbs and the cold water. Cook gently four
hours. Strain off the soup, rubbing the vegetables
through the sieve ; let it get almost cool, that you may
remove the fat from the top, and put back over the fire
with pepper and salt. Chop the brains and mix them
into a paste with an equal quantity of crumbs ; also
pepper, salt, and raw egg, with enough flour to enable you
to roll into little balls. Fry these to a nice brown, drain
in a colander, and put into your tureen. Skim the boiling
soup and stir in the corn -starch wet with half a cup of milk,
then the tongue, skinned and cut into dice. Boil once
and pour into the tureen.
ROAST BEEF.
Put into your dripping-pan ; pour a cupful of boiling
water over it, and roast, basting often, allowing a quarter
of an hour to the pound. Towards the last, pepper and
salt, dredge with flour, and baste once well with butter.
If you send made gravy to the table, take off all the " top-
grease," thicken the brown juice in the dripping-pan with
browned flour, boil up, and pour out into a -boat.
FRIED POTATOES.
Cut peeled potatoes into long strips, not too thin. Lay
in cold water one hour, dry between two towels, and fry
in boiling fat, a little salt, to a light brown. Drain and
dish upon a napkin.
SPINACH UPON TOAST.
Wash well. Cook twenty minutes in boiling, salted
water. Drain and chop very fine. Put a tablespoonfu
326 MAY.
of butter into a saucepan with a teaspoonful of sugar, a
pinch of nutmeg, and pepper and salt. Stir in the spinach,
and beat smooth while it heats. At the last add a table-
spoonful of cream, or two of milk. Pour upon crustless
slices of buttered toast laid upon a flat dish.
ASPARAGUS WITH EGGS.
Boil a bunch of asparagus twenty minutes ; cut off the
tender tops and lay in a deep pie-plate, buttering, salting,
and peppering well. Beat four eggs just enough to break
up the yolks, add a tablespoonful of melted butter, with
pepper and salt, and pour upon the asparagus. Bake eight
minute 
