Second Edition Soup.
Strain off the soup from the meat in your stock-jar; heat slowly to a boil; put in a cupful of the best parts of the meat, cut neatly from the joints, and divided into square bits. Boil one minute, and pour out.
Boiled Corned Beef.
Put a piece of brisket, weighing six or eight pounds, in plenty of cold water. Set at the back of the range out of everybody’s way, and cook slowly, allowing eighteen minutes per pound. Take up; wipe carefully; rub all over with butter, and dish. Serve horseradish sauce with it. Pour the pot-liquor into the stock-jar.
Roast Potatoes.
Select those of uniform size, and roast in a moderate oven until soft. Wipe, and wrap in a napkin, spread upon a flat dish.
Scalloped Cabbage.
When your beef has begun to boil fairly, put in a firm white cabbage, from which you have stripped the outer leaves. Cook in the boiling pot-liquor until tender. Take out, quarter, and let it cool rapidly. When quite cold, chop; stir in pepper and salt, and put into a greased bake-dish. Pour over it half a cupful of soup-stock; sift crumbs thickly on the top, and bake, covered, half an hour, or until very hot throughout; then brown.
Horseradish Sauce.
Stir two tablespoonfuls of grated horseradish and a tablespoonful of vinegar into a cup of drawn butter until it is like white cream. If the horseradish be put up in vinegar, omit the tablespoonful of that condiment.
Farina Pudding.
1 quart new milk; 4 tablespoonfuls of farina; 4 eggs; 5 tablespoonfuls of sugar; nutmeg.
Soak the farina two hours in a little water. Scald the milk; stir in the farina, and cook ten minutes, using the spoon constantly. Pour upon the beaten eggs and sugar. Beat all together well. Put in nutmeg to taste, and pour into a buttered pudding-dish. Bake half an hour, or until firm and well colored. Eat warm—not hot.