Fine White Soup.
- 3 lbs. veal knuckle, cracked to pieces.
- 1 old chicken, cut up as for fricassee.
- 1 onion.
- ¼ lb. of almonds blanched some hours before you use them, and when quite dry and brittle, pounded to a paste.
- Lump of white sugar.
- 1 pint of milk.
- 1 tablespoonful of butter, cut up in two tablespoonfuls of corn-starch.
- 1 teaspoonful essence of celery.
- Pepper and salt.
- 5 quarts cold water.
- Soda.
Cut the meat from the knuckle; put this, the chicken, bones and onion, with the water, and boil slowly two hours. Take out the chicken, and put into a deep jar or bowl, sprinkling well with salt. Cook the soup an hour longer; strain back into the pot, pressing the meat hard. Take out half of the liquid, season well, and pour upon the chicken, cover, and set in a cold place for to-morrow’s “stock.” Season the soup in the kettle with pepper and salt. Boil and skim. Chop the veal-shreds very fine, and mix with the almonds. Have ready the milk, scalding hot, with a pinch of soda stirred in, and pour upon the veal-and-almond paste. Set over the fire in a saucepan, and stir in the butter and corn-starch, simmering five minutes. Add the sugar, and turn into the tureen, then pour in the soup. Stir all up well, and let them stand, covered, in hot water, a few minutes. Stir up again and send to table.
Calf’s Liver, Larded.
Cut half a pound of fat salt pork into lardoons, and thrust them, about half an inch apart, into a fresh liver, so that they will project on both sides. Put two tablespoonfuls of butter into a saucepan, with a small onion minced, pepper, and some sweet herbs chopped, also a few spoonfuls of strained tomato (left over from yesterday). Cover closely, and set in a frying-pan of boiling water for one hour, keeping the outer pan full all the time, and turning the liver twice. Then, take out the saucepan, and set over the fire, but cook slowly. When the liver is nicely browned below, turn it. At the end of forty minutes, boil up once sharply—and for the first time. Take out the liver, and keep hot. Add a little boiling water to the gravy, strain, thicken with browned flour, and pour over the liver.
Green Pea Pancakes.
Two cups of green peas, boiled, and mashed when hot. Season with butter, pepper, and salt, and when cold, beat in two eggs, a cupful of milk, half a teaspoonful of soda, and twice as much cream of tartar, sifted twice through half a cupful of flour. Beat well, and bake as you would griddle-cakes. Eat very hot.
Asparagus in Ambush.
- The green tops of two bunches of asparagus.
- 8 or 9 stale biscuits, or small, light rolls.
- 2 cups of milk.
- 4 eggs.
- 1 great spoonful of butter, rolled in flour.
- Salt and pepper to taste.
Take out the crumb from the rolls, when you have cut off the tops to serve as covers, and set them open in the oven to crisp, laying the tops by them. Heat the milk, pour upon the beaten eggs; stir over the fire until they begin to thicken, when add the butter and flour. Lastly, put in the asparagus, boiled tender, and chopped fine. Fill the rolls with this mixture, put on the tops, and serve hot. Good!
Bermuda Potatoes en robe de chambre.
Put on in boiling water, and cook until a fork will pierce them. Throw off the water and set back, uncovered, upon the range to dry off, strewing with salt at the same time, Send to table in a dish lined with a napkin, peeling as you eat them.
Pine-Apple Pie.
- 1 large pine-apple, pared and grated.
- 1 cup of sugar.
- ½ cup of butter.
- 5 beaten eggs.
- A little nutmeg.
- Some good pie-paste.
Cream, butter and sugar. Beat in the yolks for three minutes; add pine-apple and spice; lastly, the whites. Bake in open shells of paste. Eat cold.