Green Pea Soup.
Take the fat from the top of the corned-beef liquor; add the beef-bones and any others you may have. Boil gently one hour, skimming often. Strain, and put in two quarts of green peas, a minced onion, and a bunch of sweet herbs. Cook forty-five minutes and rub to a pulp through a colander. Add pepper, heat to a boil and pour upon dice of fried bread laid in the tureen.
Beef Miroton.
Mince the remains of your corned beef; season with pepper, salt, a little chopped pickle, two boiled eggs chopped fine; wet with whatever gravy you may have, and put into a greased pudding-dish. Cover with mashed potatoes, made very soft with milk and butter, sift bread-crumbs over all, and bake, covered, half an hour, then brown. This is a nice way of warming over cold meat.
Asparagus Omelette.
- 6 eggs beaten very light.
- 1 bunch of asparagus, the green tops only. (The stalks will be an improvement to your soup.)
- 2 tablespoonfuls of milk.
Beat whites and yolks together, add the milk, then the boiled asparagus heads, cold and chopped fine. Have ready a frying-pan with a tablespoonful of butter in it, hot, but not frying. Pour in the mixture; shake well from the bottom as it forms, loosen from the pan with “spatula” or cake-turner; fold over in the middle, and turn the pan upside down upon a hot dish.
Tomato Salad.
Peel and slice your tomatoes, put into a salad-dish, and pour over them a dressing prepared as follows:
- 3 yolks of hard-boiled eggs, pounded.
- 1 beaten raw egg.
- 1 teaspoonful of salt.
- A pinch of cayenne.
- 1 teaspoonful white sugar.
- 2 tablespoonfuls of salad oil.
- 1 teaspoonful of made mustard.
- ½ teacupful of vinegar.
Rub yolks, mustard, pepper, salt, sugar and oil to a paste. Beat in the raw egg with your whisk, finally, the oil, a little at a time. Stir a great lump of ice into the dressing, whirling rapidly for half a minute. Take it out and pour the mixture over the salad.
Green Peas.
For Green Peas Receipt, see Sunday of First Week in this month.
Mountain Custard, or “Junket.”
- 2 quarts of milk.
- 2 tablespoonfuls of sugar.
- Vanilla, or other essence.
- 2 teaspoonfuls of liquid rennet—to be had at most of the grocers and all the druggists.
Pour the milk, slightly warmed, into a glass bowl; sweeten, flavor, and stir in the rennet. Set in a rather warm place until it is firm, like “loppered” milk or blanc-mange; then put on ice. If at the end of an hour it remains liquid, put in more rennet. Do not let it stand until the whey separates from the curd. Two hours in warm weather should be enough. Eat with cream and sugar.
Tea and Fancy Biscuits.
Peek & Freans, Mackenzie & Mackenzie, and Huntley & Palmer make the best fancy biscuits that come to the American market.