Potato Porridge.
12 potatoes, peeled and sliced; 1 large onion, also pared and sliced; 2 quarts of boiling water; 1 cup of hot milk; 3 beaten eggs; 3 tablespoonfuls of butter rolled in flour; salt, pepper, and 1 teaspoonful celery essence; chopped parsley.
Fry potatoes and onions light brown in a little butter. Put into a soup-pot with the boiling water, and cook gently until soft. Rub through a colander to a smooth purée. Add the water in which they were boiled, and return to the fire. When the purée begins to bubble, stir in the buttered flour, pepper, salt, and chopped parsley, and simmer five minutes. Heat the milk in another vessel; pour upon the beaten eggs; cook one minute, and pour into the tureen. Add the purée; stir in the celery-essence, and it is ready.
Devilled Crabs.
Boil the crabs; cool; break the shells and pick out the meat. To eight tablespoonfuls of meat, add three of fine crumbs, the yolks (chopped) of three boiled eggs, the juice of a lemon, with salt and cayenne to taste. Work up to a soft mixture with drawn butter; fill scallop or clam shells, or paté-pans with it, sift cracker-dust over the top, and brown delicately in a quick oven.
Roasted Sweetbreads.
3 fine sweetbreads; 1 cup of gravy—a cup of your soup will do; 1 beaten egg; cracker-dust; 1 tablespoonful mushroom catsup; 1 small glass wine; a very little minced onion put into the gravy; 2 tablespoonfuls melted butter; fried bread.
Boil and blanch the sweetbreads. Wipe perfectly dry, roll in egg, then in the pounded cracker. Lay in a baking-pan; pour the melted butter slowly over them, that it may soak into the crumbs. Set in the oven, cover, and bake forty-five minutes, basting freely, from the time they begin to brown, with the gravy. Dish upon crustless slices of fried bread. Strain the gravy; add catsup and wine; boil up, and pour over the sweetbreads.
Potato Croquettes.
Mash the potatoes, and beat in a raw egg, butter, milk, nutmeg, a little grated lemon-peel, with pepper and salt. Heat in a saucepan, stirring constantly, for three minutes. The saucepan should be buttered first. When cool enough to handle with comfort, make into croquettes, roll in flour, or dip in egg and cracker-crumbs, and fry—not putting too many into the pan at once—in boiling lard, or dripping. Drain in a hot colander, and serve.
Boiled Green Corn.
See Sunday, First Week in September.
Apple Soufflé Pudding.
7 or 8 juicy apples; 4 eggs; 1 cup fine crumbs; 1 cup of sugar; 2 tablespoonfuls of butter; nutmeg, and a little grated lemon-peel.
Pare, core, and slice the apples, and cook tender in a covered farina-kettle without adding water to them. Beat to a smooth pulp, and stir in butter, sugar, and seasoning. When cold, whip in the yolks of the eggs; then the frothed whites, alternately with the crumbs. Beat to a creamy batter; put into a buttered pudding-dish, and bake, covered, fifty minutes. Then brown quickly. Eat hot with custard sauce, or cold, with cream and sugar.