Chicken Panada Soup.
- The liquor in which your chickens were boiled yesterday.
- 1 large cup of minced cold chicken, very fine.
- ½ cup fine crumbs.
- 2 beaten eggs stirred into a cup of boiling milk.
- Pepper, salt, and a pinch of mace.
- 1 tablespoonful of butter.
Take the fat from the cold “stock.” Heat the latter to boiling and add the chicken, minced as finely as it can be cut. Pepper and salt to taste, and simmer one hour. Make ready your hot milk, at the end of that time, pour upon the beaten eggs; stir over the fire two minutes and add the butter, and when this is melted, the crumbs. Take at once from the fire; put into the tureen and pour in the soup through a colander, rubbing into it all the meat that will pass the holes. Stir well, and serve. This soup is very nice.
Larded Mutton Chops.
Trim off all the fat and skin, and lard closely with strips of fat salt pork. Pepper, and put into a hot frying-pan. Fry them in the lardoon fat as it flows out in heating, and turn several times to cook both sides equally. Arrange upon a hot dish, one overlapping the next.
Green Pea Cakes.
- 2 cups of green peas, mashed while hot, with butter, pepper, and salt.
- 2 beaten eggs.
- 1 cup of milk.
- Half a cupful (a small cup) of prepared flour.
When the peas are cold beat in the eggs, milk, and, at last, the flour. The batter should not be thick. Fry as you would griddle-cakes.
Stewed Tomatoes.
Pour boiling water over them to loosen the skins. When peeled, cut up small, leaving out the unripe and hard parts. Put over the fire with pepper, salt, and sugar to taste; at the end of twenty minutes’ stewing add a good piece of butter, and simmer ten minutes more.
String-Beans.
Cut off the stem and blossom ends; “string” with a sharp knife. Cut into short pieces and cook tender in boiling salted water. Drain, pepper, salt, and butter.
Strawberry Trifle.
- 1 quart of milk.
- 5 eggs, whites and yolks beaten separately.
- 1 stale sponge-cake.
- 1 cup of sugar.
- 1 cup of sweet cream.
- Ripe strawberries.
Heat the milk; beat in yolks and sugar. Cook and stir until the custard begins to thicken. Slice your cake, and put a layer in a glass dish. Wet with the cream; cover with fresh, ripe berries, sprinkled with sugar, then more cake, cream, and berries, until the dish is three-quarters full. Pour the custard, gradually, over all. Beat the whites stiff with a little sugar and strawberry-juice, and heap roundly on the top. Lay rows of bright berries upon the méringue.