Mock Turtle Soup.
As I stated, after writing out the receipt in full for this soup (see Wednesday—Third Week in March), I shall not repeat it in this volume. Please, therefore, refer to the minute directions then given, and follow them in preparing to-day’s soup—only leaving out the brains in the force-meat. You may make enough soup for two days, keeping that for Friday upon the ice.
Boiled Corned Beef.
Select a piece not too salt. The brisket is a good cut for family use, when not too fat. Boil in plenty of hot water, allowing fifteen minutes per pound. Make a good cup of drawn butter, taking some of the beef-liquor—strained—as a base. Chop up a little parsley and half a pickled onion, and stir into the butter one minute before pouring it out into a sauce-boat. Save the liquor for Saturday. For directions for making drawn butter and other sauces, please consult “General Receipts,” page 183.
Young Turnips.
Peel and quarter. Cook in boiling water, a little salted, about half an hour, or until tender. Drain, but do not mash. Pepper and salt, then butter, after dishing them.
Casserole of Rice with Calf’s Brains.
Make a cupful of gravy from the bones and stuffing of yesterday’s chickens. Cool and skim it. Soak a cup of rice two hours in two cups of cold water; drain this off; put the rice into a farina-kettle with the gravy, previously heated to a boil, and a cup of boiling water. Season with salt and pepper, and cook tender, shaking up once in a while, but not stirring. When the rice is nearly dry, make a rounded hillock of it in the middle of a dish; strew with grated cheese, and brown upon the upper grating of the oven.
Boil the calf’s brains ten minutes; lay in cold water twice as long. Then dry well and beat up with an egg, pepper, salt, and a very little flour. Fry, by the spoonful, in hot fat, drain, and lay around the rice.
Green Pea Fritters.
- 1 pint boiled green peas, mashed while hot, with pepper, butter, and salt.
- 2 beaten eggs.
- 1 cup of milk.
- Less than ½ cup prepared flour.
Beat eggs, milk, and mashed peas smooth, then add the flour and fry upon a griddle as you would breakfast-cakes.
Bananas, Oranges, Nuts and Raisins.
Pile bananas and oranges together, garnishing with green leaves. Put nuts and raisins upon two smaller dishes. Pass all at the same course.
Tea, Toasted Crackers, and Cheese.
If you have a hot-water pot and a spirit-lamp, make the tea upon the table a few minutes before it is needed, then cover the pot with a “cozy.” This is a pretty English fashion which, I am glad to see, is gaining ground in our country. Butter the split crackers while hot, and send around with the tea and cheese.