Quick Lobster Soup.
Three lbs. of fish—the less choice parts of halibut or cod will do—those which are too bony for table use. Cover with three quarts of cold water and boil down to less than two or until the fish is in rags. Strain through a fine sieve and put on to boil. Season with salt and pepper. When you have skimmed it well, stir in a cup of milk in which has been mixed two tablespoonfuls of corn-starch. Boil up well; then add two tablespoonfuls of butter. Stir it in, take out a cupful of soup and beat it into two eggs. Return to the soup and leaving the saucepan on the range, but not over the fire, stir in a can of preserved lobster, freed from bones and cut up small. Cover and stand in a pot of hot water ten minutes before pouring out.
Roast Tenderloin of Beef.
As I have before stated, this is the best, and not the least economical cut for the table, there being no waste and scarcely any bone. Put in the dripping-pan, pour a cup of boiling water over it, and roast carefully, basting often with its own gravy. When nearly done, dredge with flour and baste once with butter. Do not let it once get dry while cooking. Allow about ten minutes per pound if you like it rare and juicy—that is, if your oven be of moderate heat. Pour the fat from the gravy, thicken what is left with browned flour, pepper, and salt, boil up, and put into a gravy-boat. Pass made mustard with it.
Mashed Potatoes.
Please see receipt given last Friday.
Canned Succotash.
Open the can an hour before it is to be cooked, and turn into a bowl. Drain off the liquor, put the succotash into a saucepan, cover with boiling water, and stew half an hour. Throw off half the water, and add as much cold milk. When it boils, put in a tablespoonful of butter, cut into quarters and rolled in flour; pepper and salt; simmer five minutes and serve in a vegetable-dish.
Apple Trifle.
- 2 heaping cupfuls of good apple sauce, well sweetened and flavored with grated lemon peel.
- 4 eggs.
- 2 cups of milk.
- 4 tablespoonfuls of sugar.
Heat the milk, and pour over the beaten yolks and sugar. Put back in a farina-kettle, and stir until it begins to thicken, say about eight minutes. Set by in a shallow vessel to cool. Beat the whites very stiff, then whip gradually into the apple. When all is in, and well beaten, pile up in a glass dish, and pour the cold custard about the base.
Lady’s-Fingers,
Or small, fresh sponge-cakes, should be passed with the trifle.