Onion Soup.
- 3 sliced onions.
- 2 tablespoonfuls of butter, and twice as much flour.
- 1 quart of milk.
- 2 cups of boiling water.
- 1 cup of mashed potato.
- Pepper, salt, and fried bread.
- 1 teaspoonful essence of celery.
- Soda.
Fry the onions in the butter; strain the latter; return to the frying-pan and stir in the flour gradually, cooking until it is a light bistre color. Thin with boiling water, added slowly. Meanwhile, heat the milk, and work by degrees, into the potato. Then strain through a colander into a saucepan; add a piece of soda the size of a pea, and set within a pot of boiling water. Cook ten minutes, season well, put in the flour and butter. Then mince the onions very fine, and stir in. Let all stand in the hot water ten minutes; add celery. Flavor and pour upon the fried bread, cut into dice and put into the tureen.
Salmon Croquettes.
- 1 can preserved salmon.
- 2 raw eggs.
- 1 tablespoonful of butter.
- Yolks of 2 hard boiled eggs.
- 1 teaspoonful anchovy sauce.
- Juice of ½ lemon.
- Season with salt, pepper, a little mace and nutmeg.
- ½ cup crumbs.
Mince the fish; work in the butter, slightly warmed; the powdered yolks, the seasoning, raw eggs—finally, the crumbs. Make into rolls; shape well by rolling in a dish covered thickly with flour. Fry quickly in sweet lard. Roll each, when done, for one instant, upon a clean cloth to take off the grease. Lay a square of treble tissue-paper, red, green, and white, upon a dish (fringing the ends), and serve.
Mutton Chops—Broiled.
If you have not a “vertical broiler,” lay upon a hot gridiron—greased—and turn often over a clear fire, until nicely browned. Butter, salt, and pepper each one as it is taken from the fire.
Squeezed Potatoes.
Put old potatoes on in cold water, and cook soft. Skin rapidly, set over the fire for one minute; then, twist a soft, dry cloth around each one until you feel it crush but not quite break open. Lay each, as you squeeze it, within a hot dish, lined with a napkin. When all are in, turn the four corners of the napkin over the top to keep in the heat.
Parsnip Fritters.
Boil, scrape, and mash; take out fibres and hard bits. Work into four large parsnips one beaten egg, a teaspoonful of flour, with pepper and salt. Make into small, round cakes, roll in flour and fry in good dripping. Drain well, and serve hot.
Almond Blanc-Mange.
- 1 quart of milk.
- 1 oz. Cooper’s gelatine.
- ¼ lb. of almonds, blanched and pounded, with 1 tablespoonful of rose-water to prevent oiling.
- ¾ cup of sugar.
Soak the gelatine one hour in a cup of the milk. Heat the rest; add the almond-paste, and stir over the fire three minutes, then put in the sugar and gelatine, and stir five minutes more. Strain through thin muslin, pressing hard. When cool, pour into a wet mould, and set upon ice, or in cold water to form. Eat with cream and sugar. It is a good plan to blanch the almonds the day before they are to be pounded.
White Cake.
Please see “Common Sense in the Household” Series No. 1., “General Receipts,” page 334.