Plain Calf’s Head Soup.
1 lb. of lean beef cut into strips and fried brown, with a sliced onion, in dripping; 1 grated carrot; 1 sliced turnip; bunch of herbs chopped; pot-liquor from yesterday’s calf’s head.
Skim the cold broth, and put on with the fried meat and onions, the herbs and vegetables. Cook gently three hours, and strain. Add a tablespoonful—heaping—of browned flour wet in cold water; simmer a minute, and put in the cold tongue and brains—kept from yesterday—cut into dice. Cook gently three minutes, and pour out.
Fried Chickens.
Cut up a pair of young chickens, as for fricassee. Lay in cold water for one minute, and, without wiping them, pepper and salt each piece; roll in flour and fry in hot lard to a fine brown. Pile upon a hot-water dish; fry some whole bunches of green parsley in the lard, and lay over and about them. This is the famous fried chicken of the South.
Fried Kidney-Beans.
Boil tender in hot salted water, drain, and when nearly cold, mash them, partially, leaving here and there a whole grain. Have ready in a frying-pan some strips of fat salt pork fried crisp in their own grease. Season this with pepper, and stir in the beans. Cook, stirring briskly, until smoking hot. Dish with the crisped pork on top.
New Potatoes.
Rub, or scrape off the skins; cook until tender, in hot salted water; dry in the open pot on the range, after draining them, and serve.
Beets Sautés.
Boil and slice as for plain boiled beets. Put into a saucepan with a great spoonful of butter, the same of vinegar, with pepper and salt. Shake and toss until they are glazed with the hot butter; then dish.
Lettuce Salad.
See Monday of this Week.
Blackcap Shortcake—Hot.
Please see Wednesday of Second Week in June.