White Asparagus Soup.
- 3 lbs. knuckle of veal.
- 1 slice of corned ham.
- 3 bunches of well-bleached asparagus, cut into short pieces.
- 4 quarts of water.
- 1 cup of milk.
- 1 tablespoonful of corn-starch.
- Pepper, salt, chopped parsley, and dice of fried bread.
Crack the bones to splinters and chop the meat. Put on with all the asparagus stalks and one-half of the heads. Cover with the water and cook gently, covered, three hours. Strain; cool to let the grease rise; skim and return to the pot with the seasoning and reserved heads of asparagus. Boil slowly for twenty minutes longer. Heat the milk separately, salt and pepper, and stir in the corn-starch, boiling one minute to thicken it. Pour into the tureen upon the dice of fried bread; stir into this the boiling soup, and send to table.
Stuffed Fillet of Veal with Bacon.
Take out the bone from the meat, and pin into a round with skewers. Bind securely with soft tapes. Fill the cavity left by the bone with a force-meat of crumbs, chopped pork; thyme, and parsley, seasoned with pepper, salt, nutmeg, and a pinch of lemon-peel. Cover the top of the fillet with thin slices of cold, cooked, fat bacon or salt pork, tying them in place with twines crossing the meat in all directions. Put into a pot with two cups of boiling water, and cook slowly and steadily two hours. Then take from the pot and put into a dripping-pan. Undo the strings and tapes. Brush the meat all over with raw egg, sift rolled cracker thickly over it, and set in the oven for half an hour, basting often with gravy from the pot. When it is well browned, lay upon a hot dish with the pork about it. Strain and thicken the gravy, and serve in a boat.
If your fillet be large, cook twice as long in the pot. The time given above is for one weighing five pounds.
Scooped Potatoes.
Pare and cut round with a potato-gouge—a neat little instrument that costs but a trifle. The waste bits can be boiled, mashed, and set by for to-morrow’s uses. Boil the scooped pellets in hot, salted water twenty minutes; throw this off and put in a cup of cold milk. Simmer gently until the potatoes are tender; stir in a good lump of butter rolled in flour, and when this is melted, a little minced parsley, with pepper and salt. Stew three minutes, and pour into a deep dish.
Tomato Salad.
Pare with a keen knife; arrange upon a glass dish and cover with a dressing like that made on Tuesday for lettuce, but adding the beaten yolks of two raw eggs, whipped in the last thing.
Hominy Pudding.
- 1 cupful cold, boiled, small-grained hominy.
- 2 cups of milk.
- 1 heaping tablespoonful of melted butter.
- 3 eggs.
- 1 tablespoonful of sugar.
- A little salt.
Rub the hominy very smooth with the butter; then the yolks, beaten up with the sugar. Beat well before thinning with the salted milk. Lastly, add the frothed whites. Bake in a greased pudding-dish until nicely browned.
Cocoanut Puddings.
- 1 lb. of cocoanut, grated.
- ½ lb. of powdered sugar.
- 1 quart rich milk.
- 5 beaten eggs.
- 1 teaspoonful nutmeg.
- 2 teaspoonfuls of vanilla.
Scald the milk and pour, gradually, upon the beaten eggs. Do not return to the fire, but, when nearly cold, season, add the cocoanut; stir up well; pour into buttered cups, and bake by setting in a pan of boiling water, and stirring again as the custard begins to heat, that the cocoanut may not settle to the bottom. Bake until well “set,” and slightly browned. Eat cold.