Vermicelli Soup.
4 lbs. knuckle of veal; 1 lb. lean ham; 2 carrots; 1 onion; 4 stalks of celery; bunch of herbs; 1 great spoonful of butter; 6 quarts of water; 4 tablespoonfuls of vermicelli, broken small, and boiled ten minutes in hot salted water.
Cut up the veal and ham into small pieces; slice the vegetables; put into a soup-pot in which you have melted a great spoonful of butter. Set where it will heat slowly; cover closely, and leave it for one hour, stirring now and then. Pour in, then, the cold water, and cook gently four hours. Drain off the liquid, pick out meat and bones, and put into the stock-jar; pour on all the soup not wanted for to-day’s use, season, and set away. Pulp the vegetables into to-day’s soup; season; cool, and remove the fat. Put over the fire, and boil and skim five minutes. Add the vermicelli—simmer one minute, and pour out.
Veal Cutlets à la Milanaise.
Make your butcher cut the cutlets very thin—about half the thickness of those usually sold. Flatten with the side of a hatchet; dip in beaten yolk of egg, then in cracker-dust, mixed with pepper and salt. Fry to a fine brown in hot dripping. Drain off the fat; lay upon a hot dish, and put upon the middle of each slice (they should not be more than four inches long by three wide) a spoonful of the following sauce: Make a half-cup of drawn butter; stir in the stiffened white of an egg, with a tablespoonful of chopped parsley, and the juice of half a lemon. Beat light with your egg-whisk; heat very hot, and pour out.
Stewed Beans.
Soak white beans all night. Put them on in the morning in cold water, and cook soft. Drain, and pour over them some nice gravy—soup-stock, if you have no other; add a little finely-minced onion, and simmer ten minutes. Turn out without draining.
Hominy Pudding.
1 cupful of cold boiled hominy (the small-grained); 2 cups of milk; 1 heaping teaspoonful of butter-warmed; 1 teaspoonful of sugar; 3 eggs; a little salt.
Mix all together in a smooth batter, and bake in a buttered pudding-dish. Eat hot.
Hot Slaw.
Boil the cabbage in two waters. Drain, when tender; chop quickly, press out all the water, and put into a deep dish. Heat in a saucepan half a cup of vinegar, one tablespoonful of butter, one tablespoonful of sugar, pepper and salt at discretion. When scalding, add a half teaspoonful of flour wet with water. Boil one minute, and pour upon the cabbage. If you have celery vinegar at hand, use for this dressing.
Pumpkin Pie.
See Friday, Fourth Week in November.