Wednesday’s Soup.
The Julienne soup which, as I stated in the receipt for making it, was sufficient for two days, will have kept perfectly well in the refrigerator, or in any cold closet. You have now only to warm it over—not quite to the boil, and it will be even better than upon the first day. It is wise, sometimes, to skip a day with a réchauffé, for fear of wearying those for whose comfort your bills-of-fare are made up.
Boiled Cod.
Sew up the piece of fish in a thin cloth, fitted neatly to the shape, and boil in salted water (boiling from the first), allowing about fifteen minutes per pound. Unwrap carefully and pour over it a sauce made thus:
Heat half a cup of milk and as much water together; stir in a tablespoonful of butter, cut into bits and rolled in flour, and when it has thickened, pour by degrees upon two beaten eggs. Put back into the saucepan and stir for one minute; add salt, chopped parsley, and a dozen capers or nasturtium seeds. Take at once from the fire.
Chicken Patés.
Line your paté-pans with a good paste, made according to either of the receipts already given this month, and bake in a brisk oven.
Mince the chicken left from yesterday. Put the bones and stuffing into a saucepan with two cups of cold water, and stew down to one cup of gravy. Season this well, add three tablespoonfuls of milk when you have strained out the bones, a tablespoonful of butter, and a very little parsley. The stuffing should thicken it sufficiently. Stir in the chicken, warm until hot, but do not let it boil, or it will be spoiled. Fill the paste-shells, having taken them from the tins; arrange upon a hot dish and set within an open oven until they are sent to table.
Cheese Fingers.
Cut good pastry, left from your patés, into strips three inches long and two inches wide. Strew with grated cheese, season with pepper and salt; double the paste upon this lengthwise, and bake in a quick oven. Brush over with beaten egg just before taking them up, and sift a little powdered cheese upon them.
Pile, log-cabin-wise, upon a folded napkin laid within a flat dish, and eat without delay, as they are not good cold.
Mashed Potatoes and Mashed Turnips.
The receipts for these standard dishes having been already given this month, it is scarcely necessary to repeat them here. Bear in mind, always, that they must be served hot, and the turnips be well drained.
Sweet Potato Pudding.
- 1 lb. parboiled sweet potatoes.
- ½ cup of butter.
- ¾ cup of white sugar.
- 1 tablespoonful of cinnamon.
- 4 eggs, whites and yolks beaten separately.
- 1 teaspoonful of nutmeg.
- 1 lemon, juice and grated rind.
- 1 glass of brandy.
Let the potatoes get entirely cold, and grate them. Cream the butter and sugar; add the yolks, spice and lemon. Beat the potato in by degrees, to a light paste; then the brandy, lastly the whites. Bake in a buttered dish, and eat cold.