German Sago Soup.
- 3 lbs. knuckle of veal, well cracked.
- 1 onion.
- 2 stalks of celery.
- Some pork bones, if you have them.
- Bunch of sweet herbs, minced.
- 4 quarts of cold water.
- Pepper and salt.
- ¾ of a cup of German sago, soaked two hours in cold water.
Chop the meat, celery, herbs, and onion, and crack the bones. Cover with the water, and cook slowly three hours, or until the meat is boiled to shreds. Strain, season, boil up and skim well, put in the soaked sago and cook slowly half an hour. The sago should be entirely dissolved.
Beefsteak and Onions.
Broil your steak as usual. Fry in a little butter one onion, sliced, until brown. Strain it out, and when your steak is done, and laid upon a hot dish, pour the butter in which the onion was fried over it. Add pepper and salt, and the faintest suspicion of made mustard, turn over it a hot cover and let it stand five minutes before serving.
French Beans Garnis with Sausages.
Open a can of “string” beans, cut in short pieces, cover with boiling water, slightly salted, and cook tender. Drain well, stir in a tablespoonful of butter, a little pepper and salt, and heap upon a hot dish. Surround with sausages, in cakes or in cases, fried in their own fat, and drained from the grease. Serve hot.
Hot Slaw.
- 1 small, firm head of cabbage, shred fine.
- 1 cup of vinegar.
- 1 tablespoonful of butter.
- 1 tablespoonful of sugar.
- 2 tablespoonfuls of sour cream.
- ½ teaspoonful of made mustard.
- 1 saltspoonful of pepper and the same of salt.
Put the vinegar, and all the other ingredients for the dressing, except the cream, in a saucepan, and heat to a boil. Pour scalding hot over the cabbage; return to the saucepan, and stir and toss until all is smoking again. Take from the fire, stir in the cream, turn into a covered dish and set in hot water ten minutes before you send to the table.
Hasty Farina Pudding.
- 1 quart of milk.
- 4 tablespoonfuls (heaping) of farina, previously soaked in a little cold water for one hour.
- 1 tablespoonful of butter.
- 1 teaspoonful of salt.
- 2 eggs, beaten.
Scald the milk; stir in the salt, then the soaked farina, and cook steadily (always in a farina-kettle) three quarters of an hour. Add the butter; take a cupful of the boiling mixture, and beat into the whipped eggs. Put back into the saucepan, stir for two minutes and pour into a deep, open dish. Eat with milk, or cream, and sugar.