Yesterday’s Soup.
Take the fat from the top of the cake of soup-jelly you will find in the refrigerator, and warm the stock cautiously, lest it should scorch. It should not quite boil.
Lobster Fricassee.
- Meat of one large lobster, boiled and cold.
- 1 cup of your soup.
- ½ cup of milk.
- Juice of half a lemon.
- 1 tablespoonful of butter, rolled in flour.
- Pepper and salt to liking.
Cut the lobster into dice. Put the gravy, pepper, and salt into a saucepan, and, when hot, the lobster. Cook gently five minutes, and put in the lemon. Heat the milk in another vessel, stir in the floured butter; boil up; turn into a deep bowl. Pour the lobster in also, stir up faithfully, and turn into a deep dish.
Potato Pasty.
Chop your cold, boiled beef fine; season with pepper and add the remains of yesterday’s drawn butter, or make more if you have none, putting in parsley and onion pickle, chopped. Pour this mixture into a greased bake-dish; cover with hard-boiled eggs, sliced. Work a large cup of mashed potato soft with a cup of milk and two tablespoonfuls of butter. Add prepared flour until you can just roll it out—the softer the better, so long as you can handle it. Roll into a thick sheet; spread upon the surface of your mince, printing the edges, and bake in a moderate oven to a fine brown.
String-Beans.
See Tuesday, Third Week in May.
Boiled Asparagus.
Receipt given First Sunday in May.
Strawberry Shortcake with Cream.
- 1 cup of powdered sugar, creamed with one tablespoonful of butter.
- 3 eggs.
- 1 cup of prepared flour, heaping.
- 2 tablespoonfuls of cream.
Beat the yolks into the creamed butter and sugar; the cream, then the whites, alternately with the flour. Bake in three jelly-cake tins. When cold, lay between the cakes nearly a quart of fresh, ripe strawberries. Sprinkle each layer with powdered sugar, and sift the same whitely over the top. Eat fresh with cream poured upon each slice.