Tomato Soup without Meat.
- 12 large red tomatoes, peeled and sliced.
- 1 small onion, sliced.
- 2 tablespoonfuls nice dripping.
- 1 tablespoonful chopped parsley.
- 2 tablespoonfuls of butter rolled in flour.
- Pepper and salt.
- 1 teaspoonful of sugar.
- 1 small cupful of hot boiled rice.
- 1 quart of boiling water.
Fry the onion in the soup-pot in the dripping. When they are of a reddish-brown, add the tomatoes and stir all up until very hot, when put in the boiling water and parsley. Stew half an hour, and strain, rubbing the tomato through a sieve into the hot liquid. Return to the pot, season, and when boiling again, stir in the floured butter, and a minute later the rice. Simmer ten minutes and pour out.
Chicken—Stewed Whole.
Truss as for roasting; but do not stuff it. Put a layer of fat salt pork in the bottom of a saucepan; then, some sliced onion and parsley. Lay in the chicken and put in a cupful of gravy made by boiling the feet and giblets, and, when these are taken out, add a good spoonful of butter to the weak broth. Cover the saucepan closely, and stew one hour, slowly. Turn the fowl, and stew one hour more, keeping it covered. Take it out of the pot; lay upon a dish, and thicken the gravy, after straining it, with a little browned flour. Pepper, also, to taste, and pour over the fowl, which should be so tender as to fall apart under the carver’s knife.
Baked Squash.
Boil, mash, and let it get cold. Then, beat up light with a tablespoonful of melted butter, two raw eggs; three tablespoonfuls of milk, with pepper and salt to liking. Put into a buttered bake-dish; sift dry crumbs over the top, and bake in a quick oven.
Rice Croquettes.
Boil a cup of rice soft; work into it, while hot, a tablespoonful of butter, one of grated cheese, pepper, salt, and a beaten egg. Spread out to cool. Chop the boiled giblets of your chicken fine with a slice or so of your cold beef, wet with a little gravy, but not too soft. Make the cold rice into square, flat cakes. Lay in the centre of each a teaspoonful of the mince. Close the cakes so as to have this in the middle; mould into oval balls; dip in beaten egg; then, roll in cracker-crumbs and grated cheese, and fry in good dripping, or lard. Drain well, and heap upon a hot dish.
Potato Omelette.
- 6 eggs.
- ½ cup of milk.
- 1 small cup mashed potato, seasoned with pepper and salt.
- Butter for frying.
Beat yolks and whites together. Thin the potato with the milk, and strain through a colander. Stir into the eggs, have the butter warm in the pan, pour in the mixture; shake, and loosen with a spatula, and when nearly done, hold it under the red-hot grate to brown the upper side. Invert the pan above a very hot dish, and turn out without folding. Serve at once, as it soon falls.
Cherry Bread Pudding.
- 1 quart of milk, with a pinch of soda stirred in.
- Loaf of stale baker’s bread, pared and sliced.
- Butter to spread the bread.
- 4 eggs.
- 1 cup of sugar.
- 1 full cup of stoned cherries.
Butter the bread on both sides. Put a layer into a buttered bake-dish; pour upon it a little raw custard, made of the eggs, sugar, and milk. Strew over this some of the cherries, and lay in more buttered bread. Proceed in this order until the dish is full. The upper layer should be bread particularly well-buttered and soaked. Cover the dish closely; set in a dripping-pan full of boiling water, and cook one hour; then uncover, and brown delicately. Turn out upon a plate, and eat hot with sauce.