Milk and Bread Soup.
Boil down the liquor in which Saturday’s calf’s head was cooked, to less than two quarts. Add a pint of milk previously heated, and mixed with three beaten eggs. Thicken with two tablespoonfuls of butter rolled in flour, and take at once from the fire. Salt and pepper, if needed. Have ready in a tureen a cupful of fine, dry crumbs. Pour on the soup, stir up for a moment, cover and send to table with a plate of grated cheese.
Larded Mutton Chops.
Trim off superfluous fat and skin; beat flat with the broad side of a hatchet, and lard each with four strips of fat, salt pork, drawn quite through, so as to project on both sides. Put into a saucepan, sprinkle with minced onion, pepper, and parsley, and barely cover with weak broth. The gravy from yesterday’s chickens will do, or any other you may chance to have. Put on the saucepan lid, set it where it will not boil under an hour, and think no more about it until the time is up. Then increase the heat and simmer half an hour, or until tender. Take up the chops and keep hot. Thicken the gravy with browned flour; add the juice of a lemon, a great spoonful of mushroom catsup, a glass of sherry, and boil one minute. Put back the chops; cover, and heat just to a feeble boil. Lay the chops in order upon a dish and pour the gravy over them.
Green Peas.
Open a can of peas; turn out into a bowl, and let alone for an hour. Then, strain off the liquor, put the peas into a saucepan, and cover with salted, boiling water. Cook twenty minutes; drain, pepper, stir in a tablespoonful of butter, and dish.
Mashed Potatoes.
Prepare as usual, and heap in a covered dish. Wet a pretty butter-print and press firmly upon the top.
Corn-Meal Hasty Pudding.
- 1 heaping cup of Indian meal.
- ½ cup of flour.
- 1 quart of boiling milk.
- 2 cups of boiling water.
- 2 tablespoonfuls of butter.
- 1 tablespoonful of brown sugar.
- 1 teaspoonful of salt.
- ½ teaspoonful mixed cinnamon and mace.
Wet up meal and flour with the water and stir into the boiling milk. Mem.—Cook all sorts of milk-puddings (boiled) in a farina-kettle. Boil steadily half an hour, stirring very often from the bottom. Put in salt, sugar, butter, and spice, and cook ten minutes more. Pour into a bowl, or other uncovered dish. Eat hot with sugar and butter.