Soup à la Bonne Femme.
- Bones of cold mutton, cracked.
- 2 lbs. of lean veal from the knuckle, bones broken, and meat cut up.
- 2 tablespoonfuls of butter, rubbed in flour.
- ½ cup of raw rice.
- ½ cup of milk.
- 1 onion, chopped.
- 3 eggs.
- Minced parsley.
- Salt and pepper.
- 3 quarts of water.
Put bones, meat, onion, and rice on in the cold water, and cook slowly three hours. Strain, rubbing the rice and onion to a pulp, through a coarse sieve. Season, boil up, skim, and stir in parsley and butter. Heat the milk, pour upon the beaten eggs, and add to the soup, stirring in well. Let it almost boil, and take from the fire. Pour out, and serve at once.
Corned Beef.
Wash the beef well, put on in plenty of boiling water, and cook at least eighteen minutes to the pound, if the piece be tolerably thick. Put away the liquor for to-morrow. Dish the meat. Make a sauce as directed on Tuesday, for mutton, but substituting pickled cucumber, chopped, and a very little pickled onion, for the capers. Serve in a boat.
Mashed Turnips.
At this season the yellow turnips are best. Put on, when you have pared and quartered them, in cold water, salted, and cook tender. Mash, and press out the water; stir in a good piece of butter; pepper and salt to taste, and dish very hot.
Scalloped Cauliflower.
The cauliflowers in market now are less nice than those to be had earlier, or later in the year. Still, you can get them, now and then. Boil, tied in a net, in hot water. Clip into neat clusters, and set, stems downward, in a buttered bake-dish. Beat up a cupful of bread-crumbs to a soft paste with two tablespoonfuls of melted butter, and four of milk. Season with pepper and salt, and whip in a raw egg. Butter, salt, and pepper the cauliflower, and pour the mixture over it. Cover closely, and bake ten minutes, or until very hot, in a brisk oven; then brown lightly and rapidly.
Fried Potatoes.
Wash, pare, and slice round, very thin. Leave in cold water one hour; wipe, by spreading upon one towel, and pressing another upon it, and fry, not too many at a time, in boiling lard, salted. Cook quickly, take out with a wire spoon, and shake in a hot colander. Serve in a deep dish lined with a hot napkin.
Orange Cream Pie.
- 1 teacup of powdered sugar.
- 1 tablespoonful of butter.
- 1 egg.
- 1 orange—juice and half the grated peel soaked together, for half an hour, then squeezed in a muslin bag.
- 1 teacupful boiling water.
- 1 tablespoonful of corn-starch, dissolved in cold water.
- Pulp of half an orange.
Stir the corn-starch into the water; cream the butter and sugar, and pour over them the hot mixture. Cool, and add the orange and beaten egg. Take the inner rind from the half-orange, remove the seeds, and chop very fine. Bake in open shells.