Split Pea Soup.
Soak a quart of split peas overnight. Next day, put on in the pot-liquor from your corned beef—having removed the fat from the latter. Add an onion, sliced, and three stalks of celery, with a few sprigs of parsley, cut fine. Boil gently—adding boiling water should the liquid sink too much—three hours. Rub through a colander; return to the fire; pepper, and stir in a cup of milk, in which has been cooked for one minute a tablespoonful of butter, cut up in a teaspoonful of flour. Pour out at once upon dice of fried bread laid in the tureen.
Larded Mutton Chops.
Cut off the skin and fat. Lard the chops thickly with strips of fat pork. Season them with a mixture of pepper, salt, and mace. Put into a saucepan; cover with a little of yesterday’s soup, if you have no other gravy, and a spoonful of tomato catsup. If you have a spoonful or two of green peas left from Sunday, put them in, and a little minced onion. Cover, and cook slowly half an hour. Turn the chops, and cook twenty minutes longer. Take out, and keep warm. Strain the gravy; thicken with browned flour and a tablespoonful of chopped cucumber pickle; boil two minutes. Put in the chops, and simmer three minutes. Arrange the chops upon a hot dish, and cover with the gravy.
Tomato Sauce.
Stew a can of tomatoes twenty minutes. Pulp through a colander, and put back into the saucepan, with pepper, salt, sugar, and a great spoonful of butter rolled in flour. Simmer twenty minutes more, or until the sauce is of the consistency of boiled custard.
Lima Beans.
Soak the dried beans all night. Next day, cook soft, putting them on in cold water, and boiling slowly. Drain; season with pepper, salt, and butter, and dish.
Macaroni à la Crême.
Cook—having broken it into short pieces—half a pound of macaroni ten minutes in boiling water. Pour this off, and add a cupful of milk, with a little salt. Stew tender in this. In another saucepan heat a cup of milk, thicken with a teaspoonful of flour, stir in a tablespoonful of butter, and, at last, a beaten egg. Drain the macaroni; dish; stir through it two heaping tablespoonfuls of grated cheese, with a little cayenne. Pour on the sauce, and serve.
Apple and Tapioca Pudding.
1 teacupful tapioca; 6 pippins, pared and cored; 1 quart of water; 1 teaspoonful of salt; a little grated lemon-peel; sugar; cloves.
Cover the tapioca with three cups of tepid water, and set in a warm place for five hours, stirring once in a while. Pack the apples in a pudding-dish, with a pinch of lemon-peel in each. Add a cup of warm water; cover closely, and cook in a moderate oven, turning as they cook at the bottom. When soft, drain off the water, fill the centre of each apple with sugar, put a clove in each, and pour over them the tapioca. Cover, and bake one hour. Eat warm, with hard sauce.