Scotch Broth.
- 3 lbs. scrag of mutton, the meat sliced and bones broken.
- 2 chopped carrots.
- 2 young turnips, sliced.
- 1 onion.
- Rather more than ½ cup of barley.
- 3 quarts of water.
- 1 quart of green peas.
- Pepper and salt.
Put on the mutton and all the vegetables, except the peas, in the water, and cook slowly four hours. Meanwhile, soak the barley in a cup of tepid water. Strain the broth, pulping the vegetables through the colander. Let it cool, and take off the fat. Season, put over the fire, skim when it reaches the boil, and add peas and barley. Simmer steadily half an hour, and serve.
Roast Chickens and Pork.
Clean, wash, and stuff a pair of chickens. Slice half a pound of fat salt pork very thin and bind with soft strings over the breasts and upper parts of the bodies. Lay in a dripping-pan; pour in a cup of boiling water, and roast one hour in a good oven, basting often. Then clip the strings, lay the pork in the pan; dredge the chickens with flour, and, as this colors, baste once with butter, and twice afterwards with gravy. When the chickens are done to a fine brown, lay upon a hot dish with the pork about them. Strain and skim the gravy, pepper it, thicken with a little browned flour and serve in a boat.
Asparagus Pudding.
- The green tops of two bunches of asparagus, boiled tender, left to cool, and cut up small.
- 4 eggs, well beaten.
- 1 tablespoonful melted butter.
- 3 tablespoonfuls prepared flour.
- 1 scant cup of milk, with a pinch of soda stirred in.
- Pepper and salt.
Beat eggs, butter, pepper and salt together; add the flour; then, by degrees, the milk, finally the asparagus. Put into a well-greased mould with a top, and cook in a pot of boiling water nearly two hours. Turn out upon a dish and pour a cup of drawn butter over it. It is very nice.
Mashed Potatoes.
Prepare in the customary way, taking care not to have them too stiff.
Tomato Salad.
Pare with a sharp knife; slice and lay in a salad-bowl. Make a dressing such as was directed yesterday for your cresses, with the addition of the yolks of two hard-boiled eggs, powdered, and worked in with the oil, pepper, etc. Pour over the tomatoes, and set upon ice for an hour.
Chocolate Blanc-Mange.
- 1 quart milk.
- 1 package Cooper’s gelatine, soaked for one hour in a cup of cold water.
- 4 heaping tablespoonfuls of chocolate wet in a little milk.
- ¾ of a cup of sugar.
- 2 teaspoonfuls of vanilla essence.
Boil the milk; stir in sugar and gelatine, and when these are dissolved, the chocolate. Cook five minutes, stirring all the time, and strain through double tarlatan, into a wet mould. Set upon ice to form. When firm, turn out and eat with sweet cream.