Purée of Potatoes.
- 8 large potatoes, peeled, boiled, and rubbed through a colander.
- 2 quarts of boiling water.
- 1 cup of hot milk.
- 3 tablespoonfuls of butter, rubbed in flour.
- 1 tablespoonful of minced parsley, with salt and pepper.
Pour the water upon the potato, season with pepper and salt, and boil gently one hour, taking care that it does not burn. Then stir in the butter, and when this is melted, the hot milk. Let it begin to boil, and pour out.
Salmon Scallops.
- 1½ lbs. of cold salmon, left from steaks, or a can of preserved salmon.
- 2 beaten eggs.
- ½ cup good drawn butter.
- ½ cup bread-crumbs.
- Pepper, salt, and minced parsley.
Chop the fish fine; rub the butter and seasoning into it, and stir into the hot, drawn butter. Butter scallop-shells, or paté-pans, fill with the mixture, and strew it with fine crumbs. Bake a few minutes in a quick oven to brown them lightly. Serve in the shells.
Fricassee of Sweetbreads.
- 3 fine sweetbreads.
- 2 eggs.
- 4 tablespoonfuls of cream.
- 1 great spoonful of butter.
- 1 teaspoonful of chopped parsley.
- A pinch of nutmeg.
- 1 cup of gravy—a cup of yesterday’s soup, strained, will do.
- Pepper and salt to taste.
Wash the sweetbreads; boil five minutes; then lay in ice-cold water. Slice and cover them with the gravy, and stew three-quarters of an hour. Heat the cream—or milk—in another saucepan, putting in a pinch of soda. Pour upon the eggs, and returning these to the fire, cook one minute. Stir in the butter and the parsley. Take both saucepans from the fire and empty one into the other. Stir all together well, and pour into a hot deep dish.
Raw Tomatoes.
See receipt for last Monday.
Roasted Potatoes.
Wash fair-sized potatoes and bake on the oven floor until soft to the grasp of thumb and forefinger. Wipe and send to table wrapped in a napkin.
Baked Cherry Dumplings.
- 1 quart prepared flour.
- 2 heaping tablespoonfuls of lard.
- 2 cups fresh milk.
- A little salt.
- 2 cups of stoned cherries.
- ½ cupful of sugar.
Rub the lard into the salted flour, wet up with the milk; roll into a sheet a quarter of an inch thick; and cut into squares about four inches across. Put two great spoonfuls of cherries in the centre of each; sugar them; turn up the edges of the paste and pinch them together. Lay the joined edges downward, upon a floured baking-pan, and bake half an hour or until browned. Eat hot with a good sauce.