Mutton and Rice Soup.
Take all the fat from the liquor in which your mutton was boiled; put it over the fire with a cup of raw rice, and cook slowly until the latter is boiled to pieces. Strain through the soup-sieve, add seasoning to taste, and some finely minced parsley. Heat to boiling, and pour into the tureen. Add a cup of hot milk, in which have been beaten two raw eggs—the milk having cooked for a minute to thicken them.
Chickens à la Viennoise.
Clean, wash, and wipe a pair of chickens. Parboil the giblets; chop them fine, with a very little onion, the pounded yolks of two hard-boiled eggs, and seasoning to your taste. Add a handful of crumbs, and stuff the chickens with this force-meat. Boil in plenty of hot water, slightly salt, three-quarters of an hour, having sewed up each in coarse netting. Put them into a broad saucepan, in which have been melted two tablespoonfuls of nice dripping, and the same of butter. The fowls should have been wiped dry, and the fat be hot when you put them in. Turn twice while you brown them over a quick fire. When russet-colored all over, dish, and pour over them a few spoonfuls of butter, heated with a tablespoonful of tomato catsup. Save the liquor in which the fowls were boiled.
Hominy Croquettes.
2 cups of fine-grained hominy, boiled, and cold; 2 beaten eggs; 2 tablespoonfuls melted butter; 1 tablespoonful of sugar; salt to taste.
Rub butter and sugar into the hominy until the latter is smooth; then beat in the eggs. Make into rolls with floured hands; roll in flour, and fry to a good color. Drain well.
Spinach.
Pick off the leaves. Boil in hot salted water twenty minutes. Drain, chop fine, and return to the saucepan, with a piece of butter, salt, sugar, pepper, and a pinch of mace. Beat in two tablespoonfuls of cream, and, when smooth and hot, turn out.
Lima Beans.
Soak the dried beans all night; then proceed as with “Kidney Beans à l’Anglaise,” on Sunday, Second Week in November. Cook enough for a hot dish to-day, and bean salad to-morrow.
Bread and Custard Pudding.
1 quart of milk; 2 even cups of dried crumbs; 4 eggs; 5 tablespoonfuls of sugar; cinnamon; ½ lb. raisins, seeded and chopped; 2 tablespoonfuls melted butter.
Soak the crumbs in a pint of the milk, and heat to scalding in a custard-kettle. Beat to a mush; put in the butter, and beat again one minute. Butter a pudding-dish; pour a half-cupful of the mush in the bottom; sprinkle with cinnamon, and strew with raisins, more batter, spice, and fruit, until all are in. Heat the other pint of milk; pour upon the beaten yolks and sugar; pour this custard, without boiling, over the pudding. Bake, covered, half an hour. Uncover, spread upon the custard—if fully “set”—a méringue of the whites, whipped stiff with a little powdered sugar. Eat warm—not hot—with cream and sugar, or butter and sugar.