Bisque of Lobster.
- Meat of one boiled lobster, or a can of preserved lobster.
- 1 quart of milk.
- 1 quart of boiling water.
- ½ cup rolled cracker.
- 4 tablespoonfuls of butter.
- Pepper (cayenne) and salt.
Pound the coral and other soft parts of the lobster to a paste, and simmer five minutes in the boiling water; then rub through a colander back into the water. Cut the rest of the lobster-meat into dice, and put into a saucepan with the cracker-crumbs. Pour the red water over them, and heat to a boil, when add pepper, salt, and the butter. Simmer, covered, half an hour, taking care it does not scorch. Heat the milk, with a pinch of soda, in another vessel, and after the lobster is in the tureen, pour this in, boiling hot. Pass sliced lemon with it.
A Good “Pick-up” Dish.
- 2 lbs. of calf s liver, boiled and cold.
- 1 lb. cold cooked ham.
- A cup of gravy, saved from yesterday’s soup, and strained.
- ½ cup bread-crumbs.
- 3 eggs, beaten light.
- Parsley.
- A very little minced onion, with pepper and a little salt.
Chop liver and ham; wet with the gravy; mix in seasoning and crumbs, and beat the eggs in. Put the mixture into a well-greased mould; cover this and put into a dripping-pan full of boiling water. Cook thus one hour and a half, keeping plenty of water in the pan, and at a steady boil. Turn out upon a dish; pour a cup of drawn butter over it, and serve.
Baked Potato Balls.
Rub cold mashed potato, left from yesterday, smooth with a spoonful of warmed butter, and soft with warmed milk. Beat up an egg in it, and stir, until hot, in a clean, greased frying-pan, not allowing it to “catch” on the side. Then let it cool. When cold and stiff, make into balls, roll these in flour, and bake upon a greased pan until well browned. Pile upon a hot dish.
String-Beans.
See Thursday of Second Week in this month.
Lettuce.
See Wednesday of Third Week in this month.
Strawberries and Cream, and Wine Cake.
For Receipt for Cake please refer to “Breakfast, Luncheon and Tea,” page 341.