Celery Soup.
- 2 lbs. of veal.
- 1 slice of corned ham, or a ham-bone.
- 2 bunches of celery.
- 2 cups of milk.
- 2 tablespoonfuls of corn-starch wet up in water.
- 2 tablespoonfuls of butter.
- 1 teaspoonful of sugar.
- 1 onion.
- Dice of fried bread.
- Pepper and salt.
- 3 quarts of water.
Chop the meat, onion, and herbs; cover with the water and put on to stew early in the day. When the meat has boiled to rags and the liquid reduced one-half, strain, and put in the celery, cut into small pieces. Use the best parts only. Stew soft; rub through a colander and return with the broth to the saucepan. Season, add the sugar, boil up and skim, and put in the milk. Heat, and add corn starch. When it again boils, you stirring all the while, put in the butter.
Take off so soon as this has melted, and pour over the fried bread in the tureen.
Mutton Cutlets—Fried.
Beat them flat with the broad side of a hatchet; season with pepper and salt, dip first in beaten egg, then in bread-crumbs, and fry in lard or dripping. Drain perfectly free from the fat, and arrange them, standing on end and touching one another, around a mound of mashed potatoes.
Mashed Potatoes.
Prepare as usual, and shape with a knife into a smooth mound, with a hedge of cutlets about the base.
Stewed Corn and Tomatoes.
Take a half-can of tomatoes and the same of corn, the rest of that which was opened for your “hotch-potch” yesterday, and, after mixing them up well, season with pepper, salt, and a little sugar. Set on where they will cook slowly. At the end of twenty-five minutes, stir in a great spoonful of butter. Put on the lid and stew very gently ten minutes more. Serve in a deep dish.
Brussels Sprouts.
Pick over, trim, and lay in cold water for half an hour cook quickly in boiling water, a little salt, for fifteen minutes. Drain carefully, put upon a flat dish, and pour drawn butter over them.
Apple Méringue Pie.
- 1 quart of flour.
- ½ lb. of butter.
- ¼ lb. of lard.
- Ice-water.
Chop the lard in flour, wet up with ice-water to a stiff paste. Roll thin, and baste with one-third of the butter, sprinkle lightly with flour, and roll up. Again roll out, even thinner than before, baste again with half the remaining butter, sprinkle with flour, and make a second roll. Repeat this process yet a third time, and set in a cold place for one hour.
Cut the roll of paste into two pieces, reserving one for to-morrow’s oyster-pie. With the other, line two pie-dishes and fill with good apple-sauce, well sweetened, and seasoned with nutmeg. Bake until just done. Draw to the oven door, and spread with a méringue made by whipping stiff the whites of three eggs for each pie, sweetening with a tablespoonful of sugar for each egg. Flavor with a little rose-water or lemon-essence, beat until you can make a clean cut in it, and spread three-quarters of an inch thick upon each pie. Shut the oven door until the méringue is well set. Do not let it scorch. Eat cold.