Green Pea Soup.
- 3 lbs. lean beef.
- 3 quarts of water.
- ½ peck of green peas.
- Salt and pepper.
- 4 tablespoonfuls of rice-flour.
- Chopped parsley.
Boil the empty pea-pods in the water one hour. Strain these out, put in the beef, cut up fine, and cook gently one hour and a half longer, or until the beef is in rags. Add the peas; boil half an hour, and rub hard through a colander to pulp the peas. Return to the fire, season, and stir in the rice-flour wet up in cold water, and the parsley. Stir ten minutes, and serve.
Breaded Mutton Chops.
Trim neatly, cutting off all the fat and skin. Roll in beaten egg, then in cracker-crumbs, and fry in hot dripping, turning as the under-side browns. Drain well and serve, standing upon the thick part around the base of your potatoes.
Mashed Potatoes.
After mashing soft and smooth with butter, milk, and salt, mound upon a flat, hot dish, with the chops laid up against them.
Stewed Tomatoes.
Empty a can of tomatoes an hour before you mean to use them, and leave in a crockery bowl. Put on in a saucepan, and stew twenty minutes; add salt, pepper, a little sugar, and a good spoonful of butter, and simmer ten minutes more.
Lettuce.
Cut up—not chop—and pour over them a dressing made of—
- 2 tablespoonfuls of salad-oil.
- ½ teaspoonful of salt.
- 5 tablespoonfuls of vinegar.
- 1 teaspoonful white sugar.
- ½ teaspoonful of made mustard.
- 1 teaspoonful pepper.
- Yolks of 2 boiled eggs.
Rub the eggs to a powder, add all the ingredients except the vinegar, and let alone five or ten minutes. Then beat in the vinegar with your “Dover” egg-whisk until the mixture is smooth. Garnish with a chain of the whites.
Batter Pudding.
- 1 pint of milk.
- 4 eggs—whites and yolks beaten separately.
- 2 even cups of prepared flour.
- 1 teaspoonful salt.
Beat up the eggs, and add the yolks to the milk. Salt the flour, and stir in alternately with the whites. Beat hard and bake in a buttered pudding-dish forty-five minutes. Eat with sweet sauce, at once, as it soon falls.