“Once-Again” Soup.
A good soup, founded upon such stock as you made on Saturday, is better the third day than the first. Therefore, take off the fat from the portion kept on the ice since yesterday’s providential division, and warm it slowly, almost to a boil. If you have time, cut some fried bread into dice and put into the tureen before you pour in the soup.
Cold Lamb.
Do not murder the well-cooked, juicy innocent of yesterday by hashing and reheating. A nice dish of cold lamb, trimmed and garnished with cresses and cool, white lettuce, is goodly to the eyes—and taste—on a sultry June day.
Cheese Fondu.
- 2 cups milk, with a pinch of soda stirred in.
- 1 cup very dry, fine crumbs.
- ½ lb. of dry cheese, grated.
- 4 beaten eggs.
- 1 tablespoonful of melted butter.
- Pepper, salt, and a pinch of mace.
Soak the crumbs in the milk; beat in the eggs, butter, seasoning—lastly, the cheese. Butter a pudding-dish; put in the mixture; strew the top with fine crumbs, and bake, covered, half an hour; then brown quickly. Eat soon, as it will fall in cooling.
Raw Tomatoes.
See receipt for Tuesday of first week in this month for dressing lettuce, when you have peeled and sliced the tomatoes.
Potatoes en Robe de Chambre.
If you use Bermuda potatoes, cook in boiling water. If you take old potatoes, put on in cold and bring rapidly to a boil. Throw off the water when they are done, set back on the range, uncovered, to dry out, and send to table with the skins on.
Floating Island.
- 1 quart of milk.
- 4 beaten eggs.
- 4 heaping tablespoonfuls of sugar.
- 2 teaspoonfuls extract of bitter almond.
- ½ cup of currant jelly.
Beat yolks and sugar light, and pour on, by degrees, the boiling milk. Pour back into the farina-kettle, and heat, stirring constantly until it begins to thicken. When cold, flavor, and pour into a glass dish. Pile with a méringue of the whites beaten up with half a cup of currant jelly. Ornament with dots of jelly.