Barley Cream Soup.
2 lbs. of veal—cut from the knuckle; 1 cupful of barley; 3 quarts of water; salt and pepper; chopped parsley.
Put the meat, cut into strips, into a pot with the water and barley, and cook slowly four hours. Pick out the meat, having strained off the liquor into a bowl; then rub the barley through a soup-sieve. Season with pepper, salt, and parsley; boil up once, and serve. It should be of a creamy consistency.
Roast Chine of Pork.
Boil half an hour in hot salted water. Take out and lay upon a dish to cool somewhat. (Put the pot liquor into the stock-pot.) Rub the warm chine all over with a little pepper and powdered sage; then, with beaten egg; strew with bread-crumbs, and set in a good oven until tender. Should it brown too fast, cover it. Pass apple sauce with it.
Peas Pudding.
4 cups of split peas; 1 tablespoonful of butter; 3 eggs; pepper and salt; 1 small onion.
Soak the peas all night. In the morning put them and the onion into a farina-kettle with just enough water to cover them. Boil two hours, or until soft. Drain, and pulp through a colander. Beat in butter, pepper, salt, and eggs, and boil in a buttered mould or floured cloth one hour. Turn out, and cut in slices on the table.
Mashed Potatoes.
Apple Sauce.
Pare, slice, and stew juicy apples with just enough water to keep them from burning. Mash when soft and broken to pieces, and beat smooth with a good lump of butter and plenty of sugar. Serve cold.
Apple Pudding.
2 cupfuls of fine crumbs; 2 cupfuls of chopped apples; 1 cupful of sugar; 1 teaspoonful mixed cinnamon and mace; half as much grated lemon-peel; juice of a lemon; 1 tablespoonful of brandy; ¼ lb. raisins, seeded and chopped; 4 eggs; 1 cup of milk; pinch of soda in the milk.
Scald the milk; pour upon the crumbs, and beat light. Add beaten yolks, sugar, fruit, and spice—at last, the whites. Bake in a buttered dish, covered, half an hour; then uncover and drain. Eat hot with sweet sauce. It is very good.