Mélange Soup.
- 1 cup of rice (scant).
- 3 lbs. of coarse, lean beef.
- Some mutton bones.
- 2 carrots.
- 2 turnips.
- 1 onion.
- Essence of celery, two teaspoonfuls.
- Pepper and salt.
- 4 quarts of cold water.
- 1 cup of tomato-juice.
Cut the meat into dice, and put on in the water. Boil gently two hours, when add the rice, tomato-juice, and the vegetables cut into small squares, and already cooked five minutes in hot water, to take off the rank taste. Stew half an hour, or until the vegetables and rice are tender, but not a pulp; season; boil up once and pour out—meat, vegetables, and all—into the tureen.
Ragoût of Mutton.
- 3 lbs. of mutton—lean and boneless—cut into strips four inches long by one inch wide.
- 1 cup of gravy, made of bones, etc.
- A tablespoonful of walnut catsup.
- Browned flour.
- Salt and pepper.
- 1 slice of lemon.
- Parsley.
- A slice of ham or fat pork, cut small.
- Dripping.
Fry the mutton to a nice brown, quickly, in the dripping. Lay in a saucepan, the chopped ham upon it, and cover with the gravy, highly seasoned. Stew slowly until very tender; take up, and keep hot, while you add the lemon to the gravy, with the catsup. Boil five minutes; strain, and return the gravy to the saucepan. Thicken, and put in the parsley minced fine. Boil up, and pour over the meat in a flat dish. Put sippets of fried bread around the edge of the dish.
Canned Corn Pudding.
- 1 can of corn, drained.
- 3 eggs.
- 2 tablespoonfuls of melted butter.
- 1 tablespoonful of sugar.
- A little salt.
- 2 cupfuls of milk.
- 1 tablespoonful of corn-starch, wet up in the milk.
Beat eggs, sugar, and butter together; then add the corn. Salt the milk, and dissolve the corn-starch well in it, and pour, by degrees, upon the rest, mixing well. Bake in a greased bake-dish three-quarters of an hour. Keep covered until nearly done; then, brown.
Baked Tomatoes.
Drain off the liquor from a can of tomatoes, and put it into your soup. Pare the crust from some slices of bread, cut them to fit the bottom of a greased pie-dish, and fry to a light brown in dripping. Dip each in boiling, salted milk, fit to their places in the dish, pour the tomatoes upon them, season with pepper, salt, butter, and a little sugar. Strew thickly with crumbs, and bake, covered, twenty minutes; then, brown.
Peach Batter Pudding.
- 1 quart of milk.
- 2 cups of prepared flour, or enough for soft batter.
- 4 beaten eggs.
- 1 tablespoonful of butter, slightly warmed.
- 1 saltspoonful of salt.
- 1 can of peaches, drained.
Lay the drained peaches in a buttered bake-dish. Salt the flour, and sift into a pan. Beat eggs and butter together, stir in the milk, and pour, by degrees, into a hole in the middle of the flour, until you have a smooth batter. Pour upon the peaches, and bake in a brisk oven. Add a glass of brandy to the peach syrup; sweeten to taste; stir in two tablespoonfuls of butter, and set in boiling water until the butter is melted. Serve the pudding in the bake-dish and eat with this sauce.