vegetables and herbs cut small, and the tomato juice; cover with the
water, and cook slowly three hours, or until you can rub all to a pulp
through a colander. Season; simmer fifteen minutes, stir in the butter,
cook five minutes longer, and pour upon the fried bread in the tureen.
BAKED HALIBUT.
Lay a cut of halibut, weighing five pounds, in salt and water for
two hours. Wipe dry, and score on top. Bake an hour, basting often
with butter and water melted together. Test with a fork to see if
it be done, and transfer to a hot dish. Strain the gravy from the
dripping-pan to a saucepan. Stir in a tablespoonful of walnut catsup,
the juice of a lemon, and a tablespoonful of butter, cut up in three
tablespoonfuls of browned flour. Boil, and pour into a sauce-boat.
CHICKEN AND HAM PUDDING.
The meat from yesterday’s chickens, minced fine.
Half as much cooked ham, also minced.
½ lb. pipe macaroni, broken into inch lengths.
2 beaten eggs.
1 tablespoonful of butter.
1 cup of gravy.
Pepper and salt.
Add a little hot water to the chicken broth reserved yesterday; strain,
heat, and cook the macaroni tender in it. Drain the latter; mix well
with the ham and chicken, beaten eggs, butter, and seasoning. Pour into
a greased pudding-mould with a tight top, and boil for two hours. Dip
the mould into cold water for half a minute; invert a hot dish, and
strike gently upon top and upon sides to turn it out.
MASHED POTATOES.
Pare and boil until a fork will pierce the largest. Drain off the
water, leaving the potatoes in the pot. Set back on the range, strew
with salt, and dry for three minutes. Whip up with a stout, four-tined
fork until they are a mass of meal. Add, then, a great spoonful of
butter, a cup of milk, salt, if necessary, whipping all in lightly.
Form into a smoothed mound in a vegetable-dish. Pass with the fish.
MIXED PICKLES
Should go around with both fish and meat, to-day.
COTTAGE PUDDING.
1 cup of sugar.
1 tablespoonful of butter.
2 eggs.
1 cup of sweet milk.
3 cups of prepared flour.
1 teaspoonful of butter.
Cream the butter and sugar. Beat in the yolks, then the milk, salt,
and the beaten whites alternately with the flour. Bake in a buttered
mould until a straw will come out clean from the middle; turn out upon
a plate. Eat hot with wine sauce.
WINE SAUCE.
½ cup of butter.
2½ cups of powdered sugar.
2 glasses of pale sherry.
½ cup of boiling water.
1 teaspoonful of nutmeg.
Cream butter and sugar, whipping up, by degrees, with the hot water.
Beat five minutes before adding, gradually, the wine and sugar. Heat in
a tin vessel set in boiling water, stirring often, but _not_ to a boil.
Leave in warm water until you are ready for it. Stir up from the bottom
as you serve.
Second Week. Saturday.
——
Bone Soup.
Pigeon Pie. Roast Sweet Potatoes.
Grape Jelly. Baked Hominy.
——
Willie’s Favorite Pudding.
——
BONE SOUP.
6 or seven lbs. of uncooked bones, beef, mutton, veal, and salt
pork, bought in market for a trifle, and pounded to pieces.
2 minced carrots.
2 turnips.
2 onions.
2 stalks of celery.
Bunch of sweet herbs.
Salt and pepper.
½ cup tapioca, soaked two hours in one cup of cold water.
5 quarts of water.
Put on the bones and vegetables early in the day. _Purchase soup meat a
day beforehand, whenever you can._ Cover with half the water. When the
scum arises after the boil is reached, remove it, and pour in another
quart of cold water. This will bring up more scum. Skim, after boiling
again, and pour in the rest of the water. When no more scum comes up,
cover the pot, and cook _gently_ four hours, if you can give it so much
time. Divide the liquor into two parts. Set away half in a stone jar,
with the bones in the bottom, fit on the lid, having salted the liquor.
This is Sunday’s “stock.” Strain the rest through a fine soup-sieve,
without pressing the residuum in the bottom, season it, and having
skimmed it carefully after the boil, stir in the soaked tapioca. Simmer
twenty minutes, and it is ready.
PIGEON PIE.
Clean, wash, and cut the pigeons into quarters. Wipe dry and fry
lightly in butter or dripping. Sprinkle well with salt and pepper. Have
ready a greased pudding-dish and a good paste, made according to the
receipt given on Friday of last week. Lay some pieces of pigeon in the
bottom of the dish, and cover with a mixture of chopped eggs, and the
giblets, boiled tender in a little water, then minced. More pigeons,
and another layer of the force-meat. Stir two tablespoonfuls of butter,
rolled in flour, into the hot water in which the giblets were boiled;
season, and pour enough into the pie to half cover the birds. Cover
with a thick crust with a slit in the middle, and bake an hour if the
pie be of fair size. Glaze with beaten egg, just before you take it
from the oven.
ROAST SWEET POTATOES.
Parboil them, and lay in a moderate oven until soft to the touch. Wipe,
and serve with the skins on.
BAKED HOMINY.
1 cupful cold boiled hominy (the small grained).
2 cups of milk.
1 large spoonful melted butter.
2 teaspoonfuls of sugar.
3 eggs.
A little salt.
Rub the butter into the hominy until there are no lumps left. Work up
very thoroughly. Scald the milk; pour upon the beaten yolks and sugar,
add the salt, and beat, by degrees, into the hominy. At the last, whip
in the frothed whites, and pour into a buttered bake-dish. Put at once
into the oven and bake until lightly browned.
WILLIE’S FAVORITE PUDDING.
1 loaf stale baker’s bread.
½ cup of powdered suet.
¼ lb. of citron, chopped fine.
½ lb. sweet almonds, blanched and cut in thin strips.
5 pippins, also chopped.
2 cups of milk.
1 cup of powdered sugar.
A little salt, stirred into the milk.
Cut the bread into thick slices, and pare off the crust. Cover the
bottom of a greased mould (with plain sides) with these, fitted in
nicely. Soak with milk, spread with the suet and fruit mixed together.
Sprinkle this with sugar, and strew almond shavings over it. Fit on
another stratum of bread, soaking it likewise with milk, more of the
suet and fruit mixture, sugar and almonds, and so on to the topmost
layer which must be bread, and _very_ moist with milk. Cover the mould,
set in a dripping-pan, which you must keep full of boiling water, and
cook in the oven one hour and a half. Pass a knife carefully between
the pudding and the sides of the mould; turn it out; sift white sugar
thickly over it and eat with sweet sauce. You may have enough left from
yesterday.
Third Week. Sunday.
——
Macaroni Soup.
Roast Mutton. Potato Rissoles.
Lettuce Salad. Spinach à la Crême.
——
Transparent Puddings.
Coffee.
——
MACARONI SOUP.
¼ lb. macaroni, broken into short pieces.
The stock set aside yesterday.
A heaping tablespoonful of corn-starch, wet up with cold water.
1 tablespoonful of butter.
1 onion sliced.
A little salt.
Boil the onion five minutes in a pint of salted water. Strain it out,
and when the water again boils, put in the macaroni with the butter.
Boil very gently until quite tender. Drain off the water, and spread
the macaroni out to cool somewhat. Meanwhile, take the fat from the
top of your cold soup; thin the latter with a cup of boiling water,
and strain into the soup pot. Heat to a boil, skim, season, stir in
the corn-starch, and when this has thickened it, put in the macaroni.
Simmer ten minutes, and it can be put into the tureen.
ROAST MUTTON.
The breast, fore leg, and saddle are best for this purpose. A nice way
of cooking the breast is to sew it up in stout tarlatan and boil it
_eight_ minutes for each pound. Then take it out (saving the liquor),
wipe as clean as possible, and put it into a dripping-pan; score the
skin with a sharp knife, rub in pepper and salt; wash with beaten egg,
strew thickly with bread-crumbs, and bake half an hour in a good oven.
Baste twice with melted butter. Make a gravy of a cupful of the broth,
thickened with a tablespoonful of butter, rolled in flour. When it has
boiled, stir into it a little chopped parsley; a teaspoonful of minced
onion, and three times as much chopped pickled cucumber, with the
pounded yolks of two hard-boiled eggs. Stew three minutes; pour part of
it over the mutton; the rest into a gravy-boat.
N. B.—Test your mutton with a skewer before taking it from the oven. If
not done, leave it in a while longer.
POTATO RISSOLES.
Work into cold mashed potato, a beaten egg, a little butter, pepper and
salt. Make into egg-shaped balls; roll in beaten egg, then in pounded
cracker, and fry in hot lard, or dripping, to a light brown. Drain
_well_ in a colander, and serve in a hot napkin-lined dish.
LETTUCE SALAD.
One-third as much oil as you have vinegar; pepper and salt at
discretion. Cut up the young lettuces with a sharp knife; pile in a
salad-bowl; sprinkle with powdered sugar, and pour the rest of the
ingredients mixed together over the salad. Toss up with a silver fork,
to mix all well.
SPINACH À LA REINE.
Boil the spinach in salted water twenty minutes. Drain very thoroughly.
Chop fine; return to the saucepan with a teaspoonful of sugar, two
tablespoonfuls of butter, three tablespoonfuls of cream, a little
nutmeg, pepper and salt. Stir constantly until almost dry. Have ready
an egg-cup dipped in boiling water. Fill it with spinach, press hard
and turn out upon a hot dish. Do this until all is moulded. Put a slice
of egg upon the top of each.
TRANSPARENT PUDDINGS.
½ lb. butter.
1 lb. of sugar.
6 eggs, whites and yolks beaten separately.
Juice of 1 lemon and grated rind of two.
½ teaspoonful of nutmeg.
½ glass of brandy.
Cream butter and sugar, beat in all the yolks and the whites of three
eggs, the lemon, spice and brandy. Bake in open shells of good paste.
(Add another “baste” of butter to the crust made for your pigeon pie;
roll out and line paté-pans with it.) When nearly done, spread each
with a _méringue_ made of the reserved whites, whipped up with a little
powdered sugar. Color very lightly.
As they are to be eaten cold make them on Saturday.
COFFEE,
Hot and strong, should be handed at the close of dinner particularly if
you attend afternoon service!
Third Week. Monday.
——
Savory Porridge.
Minced Mutton and Eggs. Potatoes au Maître d’Hôtel.
String-Beans, Sauté. Sweet Pickles.
——
Jaune Mange.
——
SAVORY PORRIDGE.
Cut the meat from yesterday’s roast, and take the least desirable
portions, with any remains of other meat you may have—veal, pork, or
poultry. Chop extremely fine; and rub them through a coarse sieve or
colander. Skim the fat from the liquor in which your mutton was boiled;
add a chopped onion, a bunch of sweet herbs and a stalk of celery,
chopped. Boil down to three pints; strain, season, and when it boils up
again, skim and stir in your chopped meat, with half a cupful of dry
bread-crumbs. Cook, covered, twenty minutes; put in a tablespoonful of
butter, rolled in flour, and a little minced parsley. Stew five minutes
before serving.
MINCED MUTTON AND EGGS.
Mince the cold mutton. Have ready warmed a cupful of gravy, left from
yesterday, or made from the bones of the roast. Season the meat well
and stir into this, but do not cook it as yet. Strew the bottom of a
buttered bake-dish thickly with dry crumbs; pour the mince upon it;
cover with crumbs, and set in the oven, covered, until bubbling hot.
Then break enough eggs over the top to cover the mince well; stick bits
of butter here and there, pepper and salt, and bake quickly until well
“set.” Serve in the bake-dish.
POTATOES AU MAÎTRE D’HÔTEL.
Slice cold boiled potatoes a quarter of an inch thick, and put into
a saucepan with four or five tablespoonfuls of milk, two or three of
butter, pepper, salt, and chopped parsley. Heat quickly, stirring all
the time until ready to boil, when stir in a tablespoonful of flour,
and two minutes later, the juice of a lemon. Take instantly from the
fire so soon as this last ingredient goes in.
STRING-BEANS—SAUTÉ.
Open a can of string-beans and drain off the water. Cut them into inch
lengths; cook twenty minutes in salted boiling water. Drain them, put
them back into the saucepan with two tablespoonfuls of butter, a pinch
of salt and a little pepper. Toss them over a clear fire for three
minutes, until they are very hot; then turn out into a deep dish.
JAUNE MANGE.
1 package Coxe’s gelatine, soaked in a cup of cold water.
2 cups of boiling water.
Yolks of 4 eggs, beaten light.
1 orange—juice and one-half the grated rind.
Juice of one lemon and one-third of the grated peel.
1 cup sherry wine.
1 cup of powdered sugar.
A good pinch of cinnamon.
Put gelatine (soaked), sugar, juice, peels, and spice into a bowl and
pour the boiling water over them. Stir until dissolved; put over the
fire in a saucepan, and heat almost to boiling. Pour, very gradually,
upon the beaten yolks. Return to the fire—in a farina-kettle—and stir
_one minute_. It must not boil. Take it off, add the wine, and strain
through double tarlatan.
If you have ice, or if the weather be cold, set the mould containing
this in the refrigerator, or in a very cool closet from Saturday to
Monday. By making it on the former day, you can add to the excellence
of your _méringue_ on the transparent puddings by using the whites of
the four eggs required for the receipt. Pass light cakes with the jaune
mange.
Third Week. Tuesday.
——
Quick Lobster Soup.
Roast Tenderloin of Beef. Mashed Potatoes.
Made Mustard. Canned Succotash.
——
Apple Trifle.
Lady’s-Fingers.
——
QUICK LOBSTER SOUP.
Three lbs. of fish—the less choice parts of halibut or cod will
do—those which are too bony for table use. Cover with three quarts of
cold water and boil down to less than two or until the fish is in rags.
Strain through a fine sieve and put on to boil. Season with salt and
pepper. When you have skimmed it well, stir in a cup of milk in which
has been mixed two tablespoonfuls of corn-starch. Boil up well; then
add two tablespoonfuls of butter. Stir it in, take out a cupful of soup
and beat it into two eggs. Return to the soup and leaving the saucepan
on the range, but not over the fire, stir in a can of preserved
lobster, freed from bones and cut up small. Cover and stand in a pot of
hot water ten minutes before pouring out.
ROAST TENDERLOIN OF BEEF.
As I have before stated, this is the best, and not the least economical
cut for the table, there being no waste and scarcely any bone. Put
in the dripping-pan, pour a cup of _boiling_ water over it, and roast
carefully, basting often with its own gravy. When nearly done, dredge
with flour and baste once with butter. Do not let it once get dry while
cooking. Allow about ten minutes per pound if you like it rare and
juicy—that is, if your oven be of moderate heat. Pour the fat from the
gravy, thicken what is left with browned flour, pepper, and salt, boil
up, and put into a gravy-boat. Pass made mustard with it.
MASHED POTATOES.
Please see receipt given last Friday.
CANNED SUCCOTASH.
Open the can an hour before it is to be cooked, and turn into a bowl.
Drain off the liquor, put the succotash into a saucepan, cover with
boiling water, and stew half an hour. Throw off half the water, and add
as much cold milk. When it boils, put in a tablespoonful of butter, cut
into quarters and rolled in flour; pepper and salt; simmer five minutes
and serve in a vegetable-dish.
APPLE TRIFLE.
2 heaping cupfuls of good apple sauce, well sweetened and flavored
with grated lemon peel.
4 eggs.
2 cups of milk.
4 tablespoonfuls of sugar.
Heat the milk, and pour over the beaten yolks and sugar. Put back in
a farina-kettle, and stir until it begins to thicken, say about eight
minutes. Set by in a shallow vessel to cool. Beat the whites very
stiff, then whip gradually into the apple. When all is in, and well
beaten, pile up in a glass dish, and pour the cold custard about the
base.
LADY’S-FINGERS,
Or small, fresh sponge-cakes, should be passed with the trifle.
Third Week. Wednesday.
——
Mock-Turtle Soup.
Veal Cutlets and Brains. Potatoes au Gratin.
Lettuce. Stewed Tomatoes and Onion.
——
Steamed Bread Pudding.
——
MOCK-TURTLE SOUP.
1 calf’s head, well-cleaned, with the skin on.
2 onions.
Bunch of sweet herbs.
5 tablespoonfuls of butter.
5 tablespoonfuls of browned flour.
1 tablespoonful of allspice.
½ teaspoonful of mace.
1 teaspoonful of pepper.
2 teaspoonfuls, at least, of salt.
2 raw eggs.
A little flour.
2 glasses of brown sherry.
1 tablespoonful mushroom, or walnut catsup.
5 quarts of water, cold, of course.
1 sliced lemon.
Soak the calf’s head an hour in cold water, and boil in the five quarts
of water until the bones will slip easily from the flesh. Take out the
head, leaving the bones and broth in the pot. Take out the tongue and
brains, and put them in separate plates. Set aside, also, the cheeks
and the fleshy parts of the scalp to cool. Chop the rest, including the
ears, very fine. Reserve four spoonfuls of this for force-meat balls.
Season the rest with pepper, salt, onion, allspice, herbs, and mace,
and put back into the pot. Cover closely, and cook four hours. Should
the liquor sink to less than four quarts, replenish with boiling water.
Just before straining the soup, take out half a cupful; put into a
frying-pan; heat, and stir in the browned flour, wet up in cold water,
also the butter. Simmer these together ten minutes, stirring almost
constantly. Strain the soup; scald the pot and return the broth to
the fire. _Have ready_ the tongue and fleshy parts of the head cut,
after cooling, into small squares; also, about fifteen balls made of
the chopped meat, highly seasoned, worked into the proper consistency
with a little flour and bound with the raw eggs, beaten into the paste.
They should be as soft as can be handled. Grease a pie-plate, flour the
balls and set in a quick oven until a crust forms upon them, then cool.
Now, thicken the strained broth with the mixture in the frying-pan,
stirred in well. Should there not be enough to make it almost like
custard, add more flour. Then drop in the dice of tongue and fat meat.
Cook slowly five minutes. Put the force-meat balls and thin slices of a
peeled lemon into the tureen. Pour the soup upon them, add catsup and
wine; cover five minutes and serve.
This king of soups having, of right, received such a long and minute
notice, I shall not repeat the receipt in full in this work, but take
the liberty of referring you, from time to time, to that just given.
VEAL CUTLETS AND BRAINS.
Flatten the cutlets with the broad side of a hatchet; dip in beaten
egg, then in cracker-dust, and fry rather slowly in ham-dripping,
if you have it; if not, in salted lard. Drain off the fat; put into
a hot-water dish, pepper, and cover while you fry, in the same fat,
after straining it, the brains from the head of which your soup was
made. They should first have been boiled for ten minutes, drained, and
cooled; then beaten to a paste with egg, seasoned with pepper and salt,
and dropped by the spoonful into the scalding fat. Drain, and lay about
the cutlets as a garnish.
POTATOES AU GRATIN.
Mash as usual; put into a shallow pie-plate well greased; strew thickly
with dry crumbs, and brown upon the upper grating of the oven. Glaze
with butter, when the _gratin_ begins to brown well. Slip dexterously
to a flat dish.
STEWED TOMATOES AND ONION.
To one can of tomatoes add a small onion, minced fine. Season with
pepper, salt, a _little_ sugar, and stew twenty-five minutes. Stir in
a tablespoonful of butter; cook two minutes, and serve.
LETTUCE.
Treat as directed on last Sunday.
STEAMED BREAD PUDDING.
2 cups of milk.
2 cups fine bread-crumbs.
½ lb. suet, powdered.
½ lb. Sultana raisins, picked, washed, dried, and dredged with flour.
3 eggs.
1 even tablespoonful of corn-starch.
1 tablespoonful of sugar.
A little salt.
Heat the milk; pour over the eggs and sugar, beaten together. Stir
in the corn-starch; cook one minute, and pour upon the bread-crumbs,
beating all to a batter. Put a layer of this in the bottom of a
buttered pudding-mould. Cover this with suet; then with raisins;
sprinkle with sugar; then more butter, and proceed in the foregoing
order until the mould is nearly full. Fit on the top, put into the
steamer over a pot of boiling water, and steam at least two hours. If
you have no steamer, boil one hour and a half. When done, dip the mould
into cold water for half a minute, and turn out, with care, upon a hot,
flat dish. Eat hot with wine sauce.
Third Week. Thursday.
——
Curry Soup.
Stewed Beef. Bermuda Potatoes, au Naturel.
Macaroni, Baked. Gherkin Pickles.
White Puffs.
——
Custard Sauce.
——
CURRY SOUP.
You can, if you dislike the taste of curry, warm up what was left from
your mock-turtle soup, just as it is. But you can vary it, agreeably
to most palates, by stirring into it, when melted, and almost on the
boil, a tablespoonful of curry powder, if there be more than three
pints of soup—half as much, should there be but a quart. Wet the powder
up in cold water, add to the soup, and cook three minutes.
STEWED BEEF.
3 lbs. of beef—not _too_ lean—coarse steak or brisket.
1 chopped onion.
Bunch of thyme, sweet marjoram, and summer savory.
Pepper, salt, parsley.
½ teaspoonful of allspice.
1 tablespoonful of Worcestershire sauce.
1 tablespoonful of browned flour.
1 pint of cold water.
½ glass of wine.
Cut the meat into strips about an inch long. Cover with a pint of
water, and stew _gently_ two hours. The meat should be ready to fall
to pieces. Add the onion and herbs cut up fine, the spice, salt and
pepper, and stew half an hour, closely covered. Then stir in the
browned flour, and when it has thickened, the sauce and wine. Cover the
bottom of a deep dish with strips of fried bread, and pour the stew
over it. If cooked long and slowly enough, it will be a rich brown
mixture, with no hard lumps of meat in it. Save half a cupful of gravy
for to-morrow.
BERMUDA POTATOES—AU NATUREL.
Wash and boil in hot salted water, until a fork will easily pierce
them. Drain off the water, throw salt over them, and “dry off” upon the
range for a few minutes. Peel, and serve whole.
BAKED MACARONI.
Break half a pound of macaroni into short pieces; cook in boiling
water, salted, twenty minutes. Drain, put a layer into a greased
bake-dish; strew thickly with grated cheese, and stick bits of butter
over it. Go on in this order until the dish is full, strewing cheese
and butter on top. Pour in a cup of milk; bake, covered, thirty
minutes; then brown nicely. Serve in the pudding-dish.
WHITE PUFFS.
2 cups of rich milk.
Whites of 4 eggs whipped stiff.
2 cups prepared flour.
1 scant cup of powdered sugar.
Grated peel of half a lemon.
A little salt.
Whisk eggs, lemon, and sugar to a _méringue_, and add alternately with
the flour to the milk. The salt should be sifted with the flour. Beat
very light, and bake in small, well-buttered tins, or cups. Turn out,
sift powdered sugar over them, and eat with custard sauce.
CUSTARD SAUCE.
2 beaten eggs.
1 large cup of sugar.
1 scant cup of scalding milk.
½ teaspoonful of arrowroot, wet with cold milk.
1 tablespoonful of butter.
½ teaspoonful of nutmeg.
Rub the butter into the sugar, add the eggs, and beat light. Put in
corn-starch and spice; finally, pour upon this mixture, by degrees,
the boiling milk. Set within a saucepan of boiling water five minutes,
stirring all the while, but do not let it really boil.
Third Week. Friday.
——
Clam Chowder.
Braised Duck. Weak Fish, Fried.
Grape Jelly. Purée of Green Peas.
Cauliflower à la Crème.
——
Corn Meal Pudding without Eggs.
——
CLAM CHOWDER.
Fry five or six slices of fat salt pork crisp, and chop fine. Sprinkle
a layer in the bottom of a pot; cover with clams; sprinkle with
pepper, salt, and bits of butter, then with minced onion. Next, have
a stratum of small crackers, split and soaked in warm milk. When the
pot has been filled in this order, cover all with cold water, and
cook slowly (after the water is heated) three-quarters of an hour.
Strain the chowder, without pressing or shaking; put clams, etc., into
a covered tureen; return the liquor to the pot. Thicken with rolled
crackers; add a glass of wine, a tablespoonful of catsup; boil up, and
pour over the chowder. Pass sliced lemon with it.
FRIED WEAK FISH.
Clean, wash, and dry the fish. Lay in a broad pan or dish; salt, and
dredge with flour. Fry in hot lard or very nice dripping to a light
brown. In serving, lay the fish side by side, the head of each to the
tail of the one next him. Garnish with parsley.
BRAISED DUCK.