Vermicelli Soup.
Boil a quarter of a pound of vermicelli in a little salted water fifteen minutes. Heat the stock set aside for to-day, when you have taken the fat from the top, and when scalding, add the vermicelli.
N. B.—Always break vermicelli and macaroni small before cooking. Add a little chopped parsley; simmer fifteen minutes and pour out.
Browned Mince of Beef.
Cut all the meat from the bones of yesterday’s roast, setting away the bones for another day’s soup. Mince the beef fine; mix with it one-fourth as much mashed potato, season highly with pepper, salt, a little mustard and catsup; work soft with the remains of yesterday’s gravy; heat in a saucepan, then heap upon a stone china dish, cover the mound with fine crumbs, and brown upon the upper grating of your oven. Put bits of butter thickly over the top as it begins to brown.
Stewed Potatoes—Creamed.
Chop cold boiled potatoes coarse; put on in a saucepan with a cup of milk, and heat in an outer vessel of hot water. When scalding, pepper and salt; stir in a tablespoonful of butter, cut up and rolled in flour, and when this has melted, a beaten egg, stirred in while the potatoes are not boiling. Simmer one minute, and turn out.
Broccoli.
Wash, and let stand in salt and water one hour. Cook in boiling salted water fifteen minutes. When tender, drain dry, and serve with melted butter (peppered) poured over it.
Canned Peaches and Cream.
Open the can at least an hour before using, and turn into a glass dish; sprinkle with sugar. Serve in saucers, sending around powdered sugar and cream to each person.
Myrtle’s Cake,
Or any other good cup cake, made last week, may be sliced and passed with the fruit and cream. If you desire a receipt for this particular cake please consult “Breakfast, Luncheon and Tea,”—No. 2, Common Sense Series, page 334.