Scotch Broth.
Take the fat from the top of the broth in which the mutton was boiled yesterday. Chop up an onion, a good sized one, and put in it. Boil half an hour and strain. Add a cup of barley, previously soaked two hours in cold water, and cook for two hours more. Chop up some parsley fine and add. When the barley is very soft, and the broth has boiled down one-half, pour out and serve, having peppered to taste.
Mutton Pie.
Cut the meat from yesterday’s mutton, into strips two inches long by half an inch wide. Chop a pickled cucumber to pieces, also two boiled eggs. Put a layer of meat in a bake-dish, strew with pickle and egg; salt and pepper and drop, pretty thickly, over it, bits of butter rolled in flour. Go on in this order, until your meat is used up, when pour in a cup of oyster-liquor or cold water. Cover with a good crust, ornamented around the edges; make a slit in the middle, and bake one hour.
N. B.—The bare bones will “help out” to-morrow’s soup.
Stewed Tomatoes.
Receipts for these, as also for plain mashed potatoes, have been given so lately that repetition here is needless.
Cabbage Salad.
- 1 small, firm white cabbage, shred fine.
- 1 cup of boiling milk.
- 1 smaller cup of vinegar, also hot.
- 1 tablespoonful of butter, and the same of sugar.
- 2 eggs, well beaten.
- 1 teaspoonful essence of celery.
- Pepper and salt to taste.
When the vinegar boils, put in butter, sugar, and seasoning. Boil, and add the shred cabbage. When this is scalding hot, take from the fire. Pour the hot milk upon the eggs, and cook one minute, stirring constantly. Turn the cabbage into a bowl, pour over it the smoking custard, toss up and mix well, and set it, covered, in ice-cold water. Eat perfectly cold.
Lemon Puffs.
- 1 cup of prepared flour.
- ½ cup of powdered sugar.
- 1 tablespoonful of butter.
- 3 eggs—whites and yolks beaten separately.
- Grated peel of 1 lemon.
- 3 tablespoonfuls of milk.
- A little salt.
Cream butter and sugar, whip in the yolks, milk, and lemon-peel; then, the whisked whites and flour, alternately. Bake in small, buttered tins, or in “gem” pans. Turn out while hot, and eat with sweet sauce.