Mutton, Rice, and Tomato Broth.
Take the fat from the surface of the liquor in which your mutton was boiled yesterday. Add to this broth the bones of the cold mutton well cracked, and let them boil slowly one hour and a half. Strain and cool to throw up the fat; remove this, and put the soup over the fire with one quart of ripe tomatoes, peeled and cut very fine, and half a cup of raw rice. Stew forty minutes. Add a lump of sugar; more pepper and salt, if needed, and a tablespoonful of corn-starch, wet in cold water. Boil one minute, and pour out.
Glazed Ham.
Boil a ham on Saturday, allowing twenty minutes to the pound, and let it get cold in the liquor. Set by then, and, early Sunday morning, skin it carefully, and trim away the rusty edges. Brush all over with beaten egg, and cover with a paste of rolled cracker wet up with milk, seasoned with pepper, and bound with beaten egg. It should be a quarter of an inch thick. Set the ham in the oven until this is lightly browned. Serve cold and slice thin. Garnish with frilled paper about the shank.
Green Peas.
Shell and lay in cold water fifteen minutes. Cook from twenty to twenty-five minutes in boiling salted water. Drain, put into a deep dish with a good lump of butter; pepper and salt to taste.
Potatoes au Gratin.
Mash with milk and butter, and press firmly into a pretty mould wet with cold water. Turn out at once; sift fine dry crumbs all over the mould of potato; set in the oven five minutes to get it quite hot again, and serve.
Stewed Lima Beans.
Shell; lay in cold water ten minutes. Boil tender in hot, salted water. Drain this off, and add a scant cup of hot milk; a good spoonful of butter, rolled in a very little flour, with pepper and salt. Simmer three minutes and pour into a deep dish.
Tomato Salad.
Peel with a keen knife, and slice red, ripe tomatoes. Make a dressing like that for lettuce on Wednesday.
Spanish Cream.
- ½ box of Coxe’s Gelatine.
- 1 quart of milk.
- Beaten yolks of 3 eggs.
- 1 small cup of sugar.
- 2 teaspoonfuls flavoring extract—orange is very good in this cream.
- A little soda.
Soak the gelatine in the milk two hours. Stir in the soda, and heat, stirring often. When scalding hot, pour upon the beaten yolks and sugar, and return to the farina-kettle. Boil one minute, stirring ceaselessly. Strain through tarlatan, and when cold, flavor and put into a wet mould. Set on the ice until wanted, and eat with cream and sugar. Make this, of course, on Saturday.