Quick Soup.
2 lbs. of raw lean beef, chopped very fine; 3 pints of boiling water in which an onion, a turnip, and a carrot—all pared and sliced—have been boiled twenty minutes; pepper, salt, and a tablespoonful of tomato catsup.
Put the beef into a tin pail and set in cold water. Bring this slowly to a boil, then pour in the boiling water upon the smoking hot meat inside. Cover closely, boil for half an hour in the hot water; turn into a saucepan; season, simmer ten minutes, strain, pressing and wringing the meat, and pour into the tureen.
Dijon Paté.
1 large cup of cold boiled rice; 2 raw eggs; ½ cup of milk; 2 cups of minced veal; ½ cupful of gravy or drawn butter; 4 hard boiled eggs, sliced; pepper and salt.
Butter a pudding-mould—one without a cylinder—and line it with a thick coating of the rice worked to a paste with the milk and beaten eggs, and seasoned with pepper and salt. The paste should be quite stiff. Line the inside of this in turn with the sliced eggs, and within this pack the minced veal, wet with gravy and seasoned to taste. The stuffing of the fillet of veal should be chopped with the meat. Cover with rice; put on the lid of the mould; set it in boiling water and cook one hour. Turn out carefully, and serve with a good gravy in a boat. The gravy, if you have no other, can be made of odds-and-ends of the veal boiled down in water. Or a cup of your tomato soup of yesterday will make a good sauce.
Lima Beans.
See Wednesday, First Week in August.
Mashed Potatoes.
Prepare as usual, and do not brown.
Raw Tomatoes.
See Friday of First Week in August.
Pears, Peaches, and Bananas.
Arrange tastefully in fruit dishes or baskets, with green leaves about them.
Iced Coffee, Crackers, and Cheese.
See Monday of Second Week in August.