Quick Beef Soup.
- 2 lbs. of lean beef, chopped very fine.
- 3 pints of water.
- 1 grated carrot.
- 1 onion, sliced.
- 1 grated turnip.
- 1 clove.
- 1 tablespoonful of tomato catsup.
- Pepper and salt.
Put onion and other vegetables with spice on in two quarts of water, and boil down to three pints. Strain and press over the beef. Season with pepper, salt, and catsup; simmer half an hour, or until the meat is nearly white and the soup brown, and serve with the meat in it. The vegetable liquor must be boiling when it is poured upon the minced beef.
Lamb Chops.
Broil quickly over a clear fire; pepper and salt; butter on both sides, and lay in a heap, symmetrically arranged, in the centre of a dish, surrounded by the potato purée.
Purée of Potatoes.
- 2 cups of hot, mashed potatoes, rubbed through a colander.
- ½ cup of milk.
- 1 large spoonful of butter.
- Pepper, salt, and a little nutmeg.
Mix all up well; put into a greased saucepan, and stir until hot, never allowing it to stick to the sides or scorch, and lay, in a white hedge, about the chops.
Asparagus Rolls.
- 8 or 10 stale French rolls.
- 2 bunches of asparagus.
- Yolks of 2 raw eggs.
- 1 cup of milk.
- 1 tablespoonful of butter, rolled in a very little flour.
- Salt and pepper.
Cut off the top of each roll; pick out the crumb carefully, and set the hollowed rolls, with their tops, in a slow oven to dry to crispness. Boil the asparagus twenty minutes, cut off the green tops, and let them get perfectly cold. Then heat the milk; stir in the butter; pour upon the beaten yolks; beat one minute with your egg-whisk; return to the fire; put in the asparagus-tops—minced—leaving out as many whole tops as you have rolls—stir until very hot, but not until it boils. Fill your rolls with the mixture; make a round hole in the top of each crust-cover; fit in a bit of asparagus, as if it had sprouted from below; fit each cover upon its roll, and the pretty and delightful dish is ready.
Lettuce.
Pick hearts and blanched leaves from the stems; pile in a salad-bowl, and cover with a dressing made of two tablespoonfuls of oil, one teaspoonful of white sugar, half as much each of salt, pepper, and made mustard—all rubbed smooth together—then thickened, rather than thinned, by whipping in a few drops at a time, four tablespoonfuls of vinegar. Stir up with a silver fork after the dressing goes on.
Rosie’s Rice Custard.
- 1 quart of milk.
- 3 well-beaten eggs.
- 4 tablespoonfuls of sugar.
- 1 small cup of boiled and still warm rice.
- 1 scant tablespoonful of butter.
- A little salt.
Cream butter and sugar; add the beaten eggs, salt, then, the rice stirred warm into the milk. Bake in a buttered dish half an hour in a quick oven. Eat warm.