A Plain Soup.
- 5 lbs. shin of beef.
- 2 stalks of celery.
- 2 carrots.
- 2 onions.
- 2 turnips.
- 5 quarts of water.
- 2 tablespoonfuls of tomato catsup.
- ½ cup coarse corn-meal.
- Pepper and salt.
- 1 cup of boiling milk.
Slice the meat and crack the bones. Cut the vegetables into strips and fry the onions in good dripping. Then put all, with meat and bones, into a soup-pot with the water. Cover and cook gently five hours. Strain the liquor from the shreds of meat and rub the vegetables through the colander. Season and set aside half the stock for to-morrow. Put that meant for to-day into a soup-kettle; season and boil up for a minute, that you may skim it; then add the corn-meal, previously scalded with a cup of boiling milk. Stir in well, and simmer half an hour before adding the catsup and pouring into the tureen.
Breaded Mutton Chops.
Trim the chops from fat and skin, leaving a bit of bone clean at the end of each. Beat up a raw egg; dip the chops in this—having peppered and salted them; roll in cracker-dust, and fry brown in good dripping or sweet lard. Drain, and arrange in rows upon a hot dish, the large end of each overlapping the small end of the next. Garnish with parsley.
Milanaise Potatoes.
- 12 boiled potatoes.
- ¾ cupful of gravy left from yesterday’s fricassee.
- Juice of half a lemon.
- Yolks of 2 raw eggs.
- 4 tablespoonfuls of dry grated cheese.
- ½ cup stale bread-crumbs.
- 1 tablespoonful of butter.
- Pepper and salt.
Heat and strain your gravy. Put into a saucepan with the seasoning, butter, and lemon, bring to a boil, and stir it into the beaten egg. Slice the potatoes; lay a row within the outer round of a neat pie-plate. (I hope you have one with a silver stand for the table.) Pour a few teaspoonfuls of sauce upon these; lay another and smaller row inside of the first; more sauce, and so on, until you have a low cone of sliced potato; pour sauce over all, coat with the bread-crumbs and cheese, mixed together; pepper and salt, and bake twenty minutes in a quick oven.
Green Peas.
Open a can of green peas; turn off the liquor and cover with boiling water, a little salt. Boil fast until tender; drain well; stir in a tablespoonful of butter; pepper and salt, and serve in a deep dish.
Cocoanut Sponge Pudding.
- 2 cups of stale sponge-cake crumbs.
- 2 cups of milk.
- 1 cup of grated cocoanut.
- Yolks of two eggs and whites of four.
- 1 cup of white sugar.
- 1 tablespoonful rose-water.
- A little nutmeg.
Scald the milk and beat into this the cake-crumbs. When nearly cold add the eggs, sugar, rose-water, and lastly the cocoanut. Bake three-quarters of an hour in a buttered pudding-dish. Should it brown too fast, cover with white paper. Eat cold, with white sugar sifted over it.