Rice and Tapioca Soup.
Take the fat from your stock; pour it from the bones and meat, and heat slowly. Have ready a cup of boiled rice—hot—and half a cup of granulated tapioca, which has been soaked two hours in a little cold water. When the soup boils, put them in, and simmer gently half an hour. Should it be too thick, add a little boiling water.
Smothered Chicken.
Clean and split a pair of young chickens down the back as for broiling. Lay them in a dripping-pan; dash a cup of boiling water, in which have been stirred two tablespoonfuls of butter, over them, and, covering with another pan, cook until tender, and of an equal yellow-brownish tint all over. Lift the pan, now and then, to baste freely—four times with the gravy—twice, toward the last, with melted butter. Lay the chickens in a hot-water dish; add pepper, salt, a chopped boiled egg, finely minced, and a little minced parsley, with browned flour, to the gravy. Boil up, and pour half over the chicken, the rest into a gravy-boat.
Mashed Squash.
Peel, seed, and slice fresh summer squashes. Lay in cold water ten minutes; put into boiling water, a little salt, and cook tender. Twenty minutes will suffice if the squash be young. Mash in a colander, pressing out all the water; heap in a deep dish, seasoning with pepper, salt and butter. Serve hot.
String-Beans.
See Thursday of Second Week in this month.
Beets Sautés.
Boil young sweet beets until nearly done—say forty-five minutes. Skin and slice them. Have ready in a saucepan two tablespoonfuls of melted butter, one tablespoonful of vinegar, a small onion minced, salt and pepper. When this begins to simmer, put in the beets, and cook ten minutes, shaking the saucepan frequently, to prevent scorching. Put the beets into a root-dish, and pour the dressing upon them.
Cream Pudding.
- 1 quart of milk.
- 1 cup of hot boiled rice well cooked, but not broken.
- 1 cupful of sugar.
- 1 heaping tablespoonful of corn-starch.
- 5 eggs.
- ¼ teaspoonful of cinnamon and the same of grated lemon peel.
Heat the milk, stir in the corn-starch wet up with cold milk; then the beaten yolks and sugar. Add to these the heaping cup of boiled rice. Stir until it begins to thicken, add the seasoning, and pour into a buttered bake-dish. Bake until well “set”; spread with a méringue of the whites and a little sugar, made very stiff. When this has colored lightly, take from the oven.
Make on Saturday, and set on ice until Sunday. The colder it is, the better.