Rice and Tomato Soup.
Skim the soup in your stock-pot. Strain from the meat and bones; heat and add a pint of tomatoes, stewed, strained, and seasoned, and a cup of boiled rice with the cup of water in which it has been cooked. Season to taste; simmer fifteen or twenty minutes after it begins to boil, and turn out.
Boiled Chickens and Tongue.
Tie the stuffed and trussed chickens in netting, fitted to their shape, and cook in plenty of boiling water, a little salt. An hour and a quarter should suffice, if the fowls are tender. Soak a tongue over night. In the morning, wash it well and boil eighteen minutes to the pound. Trim and skin it. Lay in the middle of the dish, with a chicken on each side, and pour over them drawn butter, based upon a cupful of the liquor in which the chickens were boiled, mixed with a little minced parsley. Save the rest of the liquor.
Breaded Egg-plant.
Slice, and pare each slice. Lay in salt and water one hour, with a plate on top, to keep the slices under water. Wipe dry; salt and pepper; dip in beaten egg, then in cracker-dust, and fry to a fine brown in lard or dripping. Drain, and serve.
Boiled Cauliflower.
Cook in boiling salted water twenty-five minutes, having tied the cauliflower up in white netting. Drain; untie; lay in a deep dish, the blossom upward, and deluge with a white sauce made of drawn butter, with the juice of a lemon squeezed in.
Lima Beans.
See Thursday, First Week in September.
Frozen Custard and Cake.
Please refer to Sunday, Second Week in July.