Macaroni Soup.
Take the fat from both portions of stock set by for to-day; put them together, and strain into a soup-kettle. Heat to a boil, skim well, and after fifteen minutes’ cooking, add a quarter of a pound of macaroni, boiled tender in salted hot water, and cut into pieces about an inch long. Simmer ten minutes and pour out.
Pressed Beef.
Take the weight from your round of beef; undo the bandage, and set on the table cold, garnished with cresses. Cut in thin horizontal slices. It will be handsomely mottled with the pork. Many prefer to eat à la mode beef cold, always.
Spinach.
Cook as directed upon last Wednesday, but leaving out the gravy and not drying out so much. Beat to a smooth cream, and turn into a deep dish, with sippets of fried bread at the base.
Potato Puff.
- 2 cupfuls of cold mashed potatoes.
- 2 tablespoonfuls of melted butter.
- 2 beaten eggs.
- ½ cup of milk.
- Salt to taste.
Beat in butter, then milk and salt, finally the eggs. Whip all up to a cream. Pile in a bake-dish and cook in a good oven until lightly colored.
Southern Rice Pudding.
- 1 quart fresh milk.
- 1 cup raw rice.
- 2 tablespoonfuls butter.
- 1 cup of sugar.
- 4 eggs, beaten light.
- Grated peel of half a lemon.
- Pinch of cinnamon and the same of mace.
Soak the rice in the milk for two hours in a farina-kettle, surrounded by warm water. Then increase the heat, and simmer until the rice is tender. Cream butter and sugar, and whisk into the eggs, until very light. When the rice is almost cold, stir all together, and bake in a buttered dish three-quarters of an hour. Eat warm with sauce, or cold with sugar and cream.