Ham and Egg Soup.
Skim once more and re-heat the liquor in which your ham was cooked, and, when boiling, take off the scum; stir in two tablespoonfuls of corn-starch, wet in a half cup of milk. Take out a pint of the soup, and pour slowly, stirring well, upon four beaten eggs. Return to the soup, with a handful of very finely minced parsley. Stir one minute, without letting it boil, and pour upon half a dozen split Boston crackers, lining the tureen.
Veal Patés.
Chop up the meat left from Sunday’s fillet—reserving some for salad—also the crisped ham. Season well, warm up the gravy, when you have removed the fat; mix a little oyster liquor with it, and stir in the mince. Heat almost to boiling, and set by, covered, where it will keep warm. Line paté-pans with the paste reserved for this purpose from Saturday. If kept in the refrigerator or cool cellar, it will be perfectly good. Bake these “shells,” buttering the tins well; slip out while hot; arrange on a warm dish; fill with the mince, sprinkling the top of each with fine, dry crumbs; set upon the upper grating of your oven for a minute or so, and send to table.
Creamed Parsnips.
Boil, scrape, and slice lengthwise. Have ready in a saucepan a great spoonful of butter, with pepper and salt. Put in the parsnips, shake and turn until very hot; lay the parsnips upon a dish; add to the sauce three tablespoonfuls of cream, or four of milk, in which has been rubbed a teaspoonful of flour. Boil up briskly, and pour over the sliced vegetable.
Salad of Lettuce and Veal.
Cut half a pound of your cold veal into inch-long strips, and strew with salt and pepper. Shred a head of lettuce, and chop two boiled eggs—not too finely. Mix these together in a bowl. Prepare a dressing thus: Beat the yolks of two eggs (add the whites to the soup); salt lightly, and beat in, a few drops at a time, four tablespoonfuls of oil; then, as gradually, three teaspoonfuls of best vinegar, and half a teaspoonful of celery essence—Colgate’s, if you can get it. The mixture should be thick as cream. Pour over the meat and lettuce, toss up with a silver fork, and transfer to a glass dish.
Mashed Potatoes.
Prepare as often before directed.
Corn-Starch Hasty Pudding.
- 1 quart of fresh milk.
- 3 full tablespoonfuls of corn-starch.
- 1 tablespoonful of butter.
- 1 teaspoonful of salt.
Scald the milk, and stir in the corn-starch, previously wet in cold water to a white liquid. Boil steadily, stirring constantly, ten minutes. Salt and butter. Let the pudding stand three minutes in hot water, after you take it from the fire, and turn out into a deep, open dish. Cook, of course, in a farina-kettle.