Graham Soup.
- 2 onions.
- 2 carrots.
- 4 turnips.
- ½ cabbage.
- A little celery-seed tied in a thin muslin bag.
- The tomatoes set by yesterday.
- ½ cup raw rice.
- ½ cup of cream (with a pinch of soda added to prevent curdling).
- 2 lumps of white sugar.
- Pepper, salt, and parsley.
- 3 tablespoonfuls of butter cut up in flour.
- 3 quarts of cold water.
Chop the cabbage and slice the onions; pare and grate the other vegetables, and put over the fire with the rice, the bag of celery-seed, and the water. Stew one hour; add the tomatoes and stew twenty minutes more. Rub all to a pulp through a colander; return to the soup-pot, season, and when it boils, stir in the butter. Heat the cream to scalding in a separate vessel, and pour into the tureen. Stir the soup into it by degrees, and serve. Pass Boston crackers—split and buttered—with it.
Scalloped Oysters.
Butter a pudding-dish, and strew the bottom with rolled cracker. Wet this with oyster-liquor and milk, slightly warmed. Then lay on oysters, set closely together. Sprinkle with pepper, salt, and bits of butter, with a few drops of lemon-juice. Another stratum of moistened crumbs, and so on, until the dish is full. Let the top layer be of crumbs, with butter dots here and there. Bake, covered, half an hour, then brown quickly.
Stewed Sweetbreads—Brown.
- 4 sweetbreads.
- 1 cup of gravy (yesterday’s broth will do).
- 1 onion.
- ½ cup butter.
- ½ pint of mushrooms.
- Pepper and salt.
Boil the sweetbreads quickly—ten minutes are enough—blanch by throwing them into cold water, then leaving them to cool. Slice them lengthwise. Slice, also, the onion and mushrooms, and fry brown in half the butter. Strain them out, return the fat to the pan, with the rest of the butter. Heat, and fry the sweetbreads. When the latter are done, put all into a tin pail, with a tight top; add the gravy; set, covered, in boiling water, and stew gently, at the side of the range, half an hour. Arrange the sweetbreads upon a hot dish; thicken the gravy with browned flour, and pour over them. Garnish with triangles of fried bread.
Moulded Potato.
Mash soft with butter and hot milk in which has been stirred a beaten egg. Salt and put into a buttered cake or pudding mould. Set in a pan of hot water, put on the lid of the mould, and keep the water at a hard boil half an hour. Dip the mould in cold water, and turn out the potatoes upon a flat dish.
Lettuce.
Treat as directed upon last Sunday.
Quaking Custard.
- 3 cups of milk.
- Yolks of 4 eggs, reserving the whites for the méringue.
- ½ package Cooper’s gelatine.
- 6 tablespoonfuls of sugar.
- Vanilla flavoring.
- Juice of 1 lemon for méringue.
Soak the gelatine two hours in a cup of the cold milk. Then add to the rest of the milk, which must be boiling hot, and stir until dissolved. Let it stand a few minutes, and strain through muslin over the beaten yolks and sugar. Put over the fire and stir five minutes, or until you can feel it thickening. Stir up well when nearly cold, flavor, and let it alone until it congeals around the edges of the bowl into which you have poured it; then stir again, and put into a wet mould. Set upon ice, or in cold water until firm. Turn it, when you are ready for it, into a glass bowl. Have ready a méringue made by whipping the whites stiff with three tablespoonfuls of powdered sugar, and the lemon-juice. Heap irregularly about the base.