Bone Soup.
- 6 or seven lbs. of uncooked bones, beef, mutton, veal, and salt pork, bought in market for a trifle, and pounded to pieces.
- 2 minced carrots.
- 2 turnips.
- 2 onions.
- 2 stalks of celery.
- Bunch of sweet herbs.
- Salt and pepper.
- ½ cup tapioca, soaked two hours in one cup of cold water.
- 5 quarts of water.
Put on the bones and vegetables early in the day. Purchase soup meat a day beforehand, whenever you can. Cover with half the water. When the scum arises after the boil is reached, remove it, and pour in another quart of cold water. This will bring up more scum. Skim, after boiling again, and pour in the rest of the water. When no more scum comes up, cover the pot, and cook gently four hours, if you can give it so much time. Divide the liquor into two parts. Set away half in a stone jar, with the bones in the bottom, fit on the lid, having salted the liquor. This is Sunday’s “stock.” Strain the rest through a fine soup-sieve, without pressing the residuum in the bottom, season it, and having skimmed it carefully after the boil, stir in the soaked tapioca. Simmer twenty minutes, and it is ready.
Pigeon Pie.
Clean, wash, and cut the pigeons into quarters. Wipe dry and fry lightly in butter or dripping. Sprinkle well with salt and pepper. Have ready a greased pudding-dish and a good paste, made according to the receipt given on Friday of last week. Lay some pieces of pigeon in the bottom of the dish, and cover with a mixture of chopped eggs, and the giblets, boiled tender in a little water, then minced. More pigeons, and another layer of the force-meat. Stir two tablespoonfuls of butter, rolled in flour, into the hot water in which the giblets were boiled; season, and pour enough into the pie to half cover the birds. Cover with a thick crust with a slit in the middle, and bake an hour if the pie be of fair size. Glaze with beaten egg, just before you take it from the oven.
Roast Sweet Potatoes.
Parboil them, and lay in a moderate oven until soft to the touch. Wipe, and serve with the skins on.
Baked Hominy.
- 1 cupful cold boiled hominy (the small grained).
- 2 cups of milk.
- 1 large spoonful melted butter.
- 2 teaspoonfuls of sugar.
- 3 eggs.
- A little salt.
Rub the butter into the hominy until there are no lumps left. Work up very thoroughly. Scald the milk; pour upon the beaten yolks and sugar, add the salt, and beat, by degrees, into the hominy. At the last, whip in the frothed whites, and pour into a buttered bake-dish. Put at once into the oven and bake until lightly browned.
Willie’s Favorite Pudding.
- 1 loaf stale baker’s bread.
- ½ cup of powdered suet.
- ¼ lb. of citron, chopped fine.
- ½ lb. sweet almonds, blanched and cut in thin strips.
- 5 pippins, also chopped.
- 2 cups of milk.
- 1 cup of powdered sugar.
- A little salt, stirred into the milk.
Cut the bread into thick slices, and pare off the crust. Cover the bottom of a greased mould (with plain sides) with these, fitted in nicely. Soak with milk, spread with the suet and fruit mixed together. Sprinkle this with sugar, and strew almond shavings over it. Fit on another stratum of bread, soaking it likewise with milk, more of the suet and fruit mixture, sugar and almonds, and so on to the topmost layer which must be bread, and very moist with milk. Cover the mould, set in a dripping-pan, which you must keep full of boiling water, and cook in the oven one hour and a half. Pass a knife carefully between the pudding and the sides of the mould; turn it out; sift white sugar thickly over it and eat with sweet sauce. You may have enough left from yesterday.