Cream Soup.
- 3 lbs. lean veal.
- 3 beaten eggs.
- 2 blades of mace.
- 1 onion.
- 2 quarts of water.
- 2 cups of milk.
- 2 tablespoonfuls of rice flour (or corn-starch).
- Pepper and salt.
Chop the meat and onion fine, cover with the water, and stew slowly three hours. Strain, cool and skim. Season and set back on the fire. Boil up and skim carefully; add the milk, and when hot, the corn-starch wet with cold water. As it thickens, take out a cupful, pour upon the eggs; stir into the soup, and take at once from the fire.
Roast Breast of Veal.
Make incisions between the ribs and the meat, and stuff with a force-meat of dry bread-crumbs, chopped pork or ham, pepper, sweet marjoram, and one beaten egg. Save a little to thicken the gravy. Roast slowly, basting often and copiously. Dredge at the last with flour, and baste well, when this has colored, with butter.
Stewed Tomatoes.
Stew a can of tomatoes twenty-five minutes; season with pepper, salt, a little sugar, and a tablespoonful of butter. Cook five minutes and serve.
Plain Boiled Potatoes.
Pare very thin, and put on (after having lain half an hour in cold water) in boiling water. Cook fast until a fork will go easily into the largest; drain off every drop of water, and throw in salt. Set back, uncovered, on the side of the range, or where they will dry quickly, yet not scorch. Serve in an uncovered dish.
Celery.
Wash, scrape, trim off the green tops, and throw aside for seasoning soups, vinegar, etc., the rank green stalks. Lay the better parts in cold water until wanted for the table. Put into a tall glass or celery-stand.
Essex Pudding.
- 2 cups of fine bread-crumbs.
- 2 tablespoonfuls of sago, soaked three hours in a little water.
- ¾ of a cup of powdered suet.
- 5 eggs, beaten light.
- 1 cup of milk.
- 1 cup of sugar.
- 1 tablespoonful flour, wet in cold milk.
- ½ lb. of whole raisins, “plumped” by laying them in boiling water for two minutes.
- A little salt.
Cook the sago in enough water to cover it until tender and nearly dry. Heat the milk and pour upon the beaten eggs and sugar, add the crumbs, beating into a good batter in a bowl; then suet, flour, sago, and salt. Butter a mould thickly and lay the raisins, dredged with flour, in the bottom and sides, in whatever designs you fancy. Fill the mould with the batter—well beaten up at the last—putting it in by cautious spoonfuls not to dislodge the raisins, which should be imbedded in the butter. Put on the lid of the pudding mould, and boil one hour, never relaxing the heat. Dip in cold water and turn out upon a flat dish. Eat with jelly sauce.
Jelly Sauce.
- ½ cup of currant jelly.
- 2 tablespoonfuls of melted butter.
- 1 lemon—juice and half the grated peel.
- ½ teaspoonful of nutmeg.
- 1 tablespoonful of powdered sugar.
- 1 glass of wine.
- 1 cup of boiling water.
- 1 teaspoonful flour.
Beat the hot water gradually into the jelly, and add the butter, lemon, and nutmeg. Warm almost to a boil, put in the sugar, then the flour wet up with cold water. Boil up once sharply; add the wine, and take from the fire. Set, closely covered, in a vessel of hot water until wanted. Stir well before pouring it out.