Celery Soup.
12 stalks of celery; 3 pints of soup-stock; 1 cup of milk; pepper and salt; 1 teaspoonful of sugar; ½ onion; 1 teaspoonful of flour wet up in cold milk.
Scrape and cut up the celery into inch lengths. Cook fifteen minutes in a little hot water; drain and add three pints of stock with the onion; stew gently until the celery is very soft. Pulp through a colander into the soup; season and return to the fire. Boil up; put in the sugar and pour into the tureen. Add a cup of boiling milk thickened with the flour.
Boiled Beef’s Tongue with Sauce Piquante.
Soak the tongue—a corned one—three hours; wash well and cook in plenty of boiling water, fifteen minutes per pound. Trim off the root; skin and dish, pouring over it a cupful of rich drawn butter in which has been stirred a great spoonful of capers, pickled nasturtium-seed, or of green pickle chopped.
Baked Beans.
Soak a quart of navy or kidney-beans all night. In the morning put on to boil in cold water, and cook soft. Half an hour before taking them up, put in a piece of streaked salt pork, three or four inches square. When the beans are soft, drain; put into a bake-dish with the pork half browned in the middle. Score the rind of the parboiled pork; cover the dish, and bake one hour—then brown.
Baked Tomatoes.
Drain off most of the juice from a can of tomatoes (Add to the tongue pot-liquor, by and by; boil together ten minutes, and pour into the stock-jar.) Put the tomatoes into a pudding-dish; season with pepper, salt, sugar, and butter; strew fine crumbs over all; bake, covered, half an hour, and brown quickly.
Chopped Potatoes.
Boil potatoes, and let them get cold. Chop rather coarsely; put into a saucepan, with a couple of spoonfuls of butter, a little pepper and salt, and shake and stir until very hot.
Lemon Puddings.
6 butter crackers, soaked in water, and crushed to a pulp; 3 lemons; half the grated peel; 1 cup of molasses; 1 tablespoonful melted butter; a pinch of salt; good pie-paste.
Pare away all the skin of the lemons, when you have grated off half the yellow peel. Chop the pulp very fine, and remove the seeds. Stir this into the crushed crackers with the butter and salt. Beat in the molasses gradually, then the lemon-peel. Have ready small paté-pans lined with paste; fill with the mixture, and cook. Eat cold, but fresh.