Noodle Soup.
Take the fat from the top of your cold stock; put the latter in a soup-pot; heat to a gentle boil. Strain through thin muslin; set again over the fire; boil and skim one minute; add nearly a cupful of dried noodles and simmer twenty minutes. If you have no noodles made, break a handful of vermicelli small, and cook the same length of time.
Braised Chicken.
Clean, wash, and stuff a pair of fowls. Lay slices of fat salt pork in a broad saucepan, and upon these the chickens with thin slices of pork tied over their breasts. Put two cupfuls of hot water in the pan, cover very securely and cook slowly an hour and a half—longer should the chickens be tough—and this is a good way to cook such. At the end of that time remove the chicken to the hot-water dish; cover to keep hot; strain the gravy and return half to a small saucepan. Add a little browned flour wet with cold water, and boil fast to a bright brown glaze. Put the fowls in a quick oven; take off the pork; brush all over with the glaze, and when brown, serve. Take the fat from the reserved gravy, add the water in which the giblets were boiled; the chopped giblets themselves, and a little browned flour, also pepper. Boil up and serve in a boat.
Fried Egg-plant.
Please see Sunday of First Week in August.
Green Corn Sauté.
Boil; then cut from the cob; have ready in a saucepan a little butter, seasoned with salt and pepper. Stir in the corn and shake and toss until hot and glazed with the butter.
Baked Tomatoes.
Pare with a sharp knife; cut in thick slices. Put a layer of crumbs in the bottom of a bake-dish; wet them with a little of your soup-stock, or other gravy; cover with tomatoes, seasoned with butter, salt, pepper and sugar, more crumbs moistened with gravy, and so on, to the top of the dish, having well-moistened crumbs for the last layer. Cover, and bake half an hour; then uncover and brown quickly. Serve in the bake-dish.
Ice Cream and Cake.
For directions, too full and explicit to need repetition, please see Sunday, Second Week in July.