with pepper and salt, a little onion and sage. Sew up the vent, and
tie the neck to keep in the flavor. Fry the duck in a great spoonful
of butter until lightly browned, turning it often. Add the butter used
for frying to the gravy saved from yesterday; thin with boiling water,
and, having put the duck into a saucepan, strain this gravy over it. It
should half cover the fowl. Stew slowly forty-five minutes, or until
tender, keeping the lid on all the while. Take up the duck, cover to
keep it warm, strain the gravy, and if very oily, take off the top.
Boil sharply ten minutes in an open saucepan; thicken with browned
flour; put back the duck into it, and set the saucepan, again covered,
in boiling water for a quarter of an hour. Serve the gravy in a boat.
PURÉE OF GREEN PEAS.
Open a can of peas, drain off the liquor, and cook twenty minutes in
boiling water slightly salted. Strain off the water through a colander;
mash the peas with the back of a wooden spoon, and rub through the
colander into a bowl below. Put two tablespoonfuls of butter into a
saucepan, with pepper, salt, and a little sugar, and, if you fancy it,
three mint leaves finely chopped. Heat, but not to boiling, stir in the
pulped peas, and toss about with a silver fork or spoon until they are
a smoking mass. Pile in a hot dish, with triangles of fried bread laid
up around the base.
CAULIFLOWER À LA CRÈME.
Boil a fine cauliflower, tied up snugly in coarse tarlatan, in hot
water, a little salt. Drain and lay in a deep dish, flower uppermost.
Heat a cup of milk; thicken with two tablespoonfuls of butter, cut into
bits, and rolled in flour. Add pepper, salt, the beaten white of an
egg, and boil up one minute, stirring well. Take from the fire, squeeze
the juice of a lemon through a hair sieve into the sauce, and pour half
into a boat, the rest over the cauliflower.
CORN-MEAL PUDDING WITHOUT EGGS.
2 cups Indian meal.
1 cup of flour.
2 tablespoonfuls of molasses.
3 cups of sour milk—“loppered,” or “bonny-clabber,” if you can get it.
1 great spoonful of melted butter.
1 _full_ teaspoonful of soda.
1 teaspoonful of salt.
½ teaspoonful of cinnamon.
Sift the salt with the flour, and mix up well with the meal. Make
a hole in the middle, and pour in the milk, stirring the meal and
flour down into it. Beat smooth. Mix molasses, spice, butter, and the
soda—this last dissolved in hot water—all together, and beat into the
batter—well and _hard_. Butter a tin mould with a cover; pour in the
pudding, and boil steadily an hour and a half. Eat hot with butter and
sugar.
Third Week. Saturday.
——
Chicken Broth.
Paté of Salt Cod. Boiled Chicken and Rice.
Mashed Turnips. Egg Sauce.
——
Ambrosia.
Café au Lait and Sponge-Cake.
——
CHICKEN BROTH.
Clean, wash, and truss, but do not stuff, a full-grown fowl. Set aside
the giblets for another use. Bind the legs and wings of the fowl
closely to its sides. Put into a pot with four quarts of water (cold),
and cook gently until the liquor has fallen one-third. Then add a full
cup of rice, soaked for one hour in a very little water, and boil half
an hour more, or until the chicken is tender and the rice soft, but not
broken to pieces. Take out the chicken. Wipe off the adhering grains of
rice, wash over with butter, salt and pepper, and set, covered, upon a
pot of boiling water to keep hot. Season the soup with pepper and salt,
and simmer ten minutes more. Then strain out the rice, and cover _it_
to keep hot. Return the soup to the pot, stir in a cup of hot milk,
a tablespoonful of corn-starch wet with cold water, and a handful of
very finely minced parsley. Boil up, take from the fire, and pour by
degrees upon two beaten eggs. Cover for three minutes; then pour into
the tureen.
PATÉ OF SALT COD.
1 cup of cold salt cod, soaked all night in soft water, boiled in
the morning, left to cool, then “picked” into boneless
flakes.
1 cup of oyster-liquor.
2 even tablespoonfuls of rice flour, or corn starch.
3 tablespoonfuls of butter.
Chopped parsley and pepper.
3 hard-boiled eggs, minced.
Some rich paste. (See “French Puff Paste,” page 352, NO. 1, COMMON
SENSE SERIES—GENERAL RECEIPTS.)
Boil the oyster-liquor, stir in the corn-starch wet up with cold milk.
When it thickens, add the butter and pepper; next the parsley and fish.
Heat almost to boiling, and stir in the chopped egg. Take from the
fire, and cover, over a pot of boiling water, ten minutes.
Make the shell by lining a profusely buttered cake-mould, or round pan
with nearly straight sides, with a thick sheet of puff-paste, pricking
it at the bottom to prevent too much puffing. Cut a round piece exactly
the size of the top, for a cover, and bake separately. Bake both in
a quick oven. Let them get almost cool, turn out the shell with the
utmost care; fill slowly with the prepared fish, that the sides may not
give way; fit on the top; hold an inverted hot plate firmly upon it and
reverse the paté skilfully, leaving the closed side uppermost. It is
easily done, if one is only fearless yet dexterous. Eat hot.
BOILED CHICKEN AND RICE.
Boil the giblets tender in a little salted water; chop fine, and when
the rice is strained from the soup, mix them well through it. Pile the
rice, when you are ready to serve it, upon a meat dish; lay the chicken
upon the top; pour a few spoonfuls of egg sauce over it, and send to
table.
EGG SAUCE.
One cup of the broth in which the chicken was boiled, heated; thickened
with a tablespoonful of butter rolled thickly in flour; poured over two
beaten eggs; boiled one minute, with a tablespoonful of parsley stirred
in; then seasoned and poured upon the pounded yolks of two boiled eggs
placed in the bottom of a bowl. Stir up well, and it is ready.
MASHED TURNIPS.
Boil in salted water, until tender; mash and drain in a hot colander,
working in butter, salt, and pepper. Mound up in a hot, deep dish,
covered.
AMBROSIA.
8 fine oranges, peeled and sliced.
½ grated cocoanut.
½ cup of powdered sugar.
Arrange slices of orange in a glass dish; scatter grated cocoanut
thickly over them; sprinkle this lightly with sugar, and cover with
another layer of orange. Fill the dish in this order, having a double
quantity of cocoanut and sugar at top. Serve soon after it is prepared.
CAFÉ AU LAIT AND SPONGE-CAKE.
To one pint _strong_ made coffee, add the same quantity of boiling
milk. The coffee should be first strained through muslin into the
table-urn, then the milk poured in with it. Wrap the urn in a woollen
cloth, if you have no “cozy,” for five minutes before serving. Send
around sponge-cake, home-made or bought, with it.
Fourth Week. Sunday.
——
A Good Stock Soup.
Beef à la Mode de Rome. Potato Puff.
Hominy Croquettes. Spinach.
Chow-chow.
——
Snow Custard.
Nuts and Raisins.
——
A GOOD STOCK SOUP.
5 lbs. brisket of beef.
2 lbs. mutton-bones.
2 onions, sliced and fried.
2 carrots.
2 turnips.
4 stalks of celery.
Bones of chicken or duck, if you have them.
6 cloves.
½ cup of sago or barley.
6 quarts of cold water.
Sweet herbs.
Pepper and salt.
Slice the meat, crack the bones, chop the vegetables, and put all on
over the fire with the water. Boil slowly five or six hours; strain;
pick out the meat as well as you can, and set aside. Then, rub the
vegetables through a colander, prior to straining all through your
soup-sieve. Set aside half the stock for Monday. Do this much on
Saturday. Or, if you choose, do not strain the soup at all until
Sunday morning. It will be the richer for cooling with meat, etc., in
it. In either case, season before setting it away, or it may sour.
Put Sunday’s stock back into the pot; boil up and skim, before adding
the half cup of pearl sago, previously soaked for two hours in a very
little cold water. Simmer twenty minutes and pour out.
BEEF À LA MODE DE ROME.
Cut a quarter of a pound of streaked salt pork, and the same quantity
of lean beef into strips, and fry, with a sliced onion, in good
dripping. Put them in the bottom of a pot and lay a rib roast of beef,
rolled round, upon them. Add a pint of boiling water, cover, and cook
ten minutes to the pound, turning the beef three times meanwhile.
Transfer the meat to a dripping-pan, dredge the top with flour, then
baste with its own gravy, once. Keep hot, without cooking, while you
strain the gravy left in the pot, thicken it with browned flour (always
_after_ taking the fat from the top), season with pepper, and stir in a
teaspoonful of sugar, a handful of Sultana raisins, picked and washed,
and the same quantity of blanched almonds, cut into tiny strips. Boil
gently three minutes, dish the beef, and pour the sauce over it.
Odd as this receipt may seem to an American housewife, the result is
extremely palatable, and a good change of fare at this season.
POTATO PUFF.
Mash the potatoes soft with milk and butter, season and beat very light
with two raw eggs. Smooth and bake to a light brown in a greased
pudding-dish, in which, also, serve it.
HOMINY CROQUETTES.
2 cups of fine-grained hominy, boiled and cold.
2 beaten eggs.
2 tablespoonfuls of melted butter.
Salt to taste.
¾ cup of finely chopped beef, left over from your soup, after
straining the latter.
Pepper.
Work hominy, butter, and salt to a smooth paste; beat in the eggs,
finally the chopped meat, after peppering and salting it. Stir up in
a farina-kettle until hot, and pour out to cool. When cold, make into
long rolls with floured hands, flour each well by rolling upon a dish,
and fry to a yellow-brown in sweet lard. Drain off the fat and pile
upon a hot dish.
SPINACH.
Boil in hot, salted water, twenty minutes, drain and press hard; chop
fine, and return to the saucepan with a large spoonful of butter,
pepper, salt, a little sugar and a pinch of mace. Stir, and beat until
very hot; then pour into a deep dish.
SNOW CUSTARD.
½ package of Coxe’s gelatine.
3 eggs.
1 pint of milk.
2 cups of sugar.
Juice of one lemon.
1 large cup boiling water.
Soak the gelatine one hour in a teacupful of cold water, then stir in
two-thirds of the sugar, the lemon-juice and the _boiling_ water. Beat
the whites of the eggs to a stiff froth, and when the strained gelatine
is quite cold, whip it into the whites, a spoonful at a time for half
an hour, if you use the Dover egg-beater (at least one hour with any
other). When all is white and stiff, pour into a wet mould, and set in
a cold place. Make this on Saturday, and on Sunday dip the mould into
hot water, and turn out into a glass dish. Make a custard of the milk,
eggs, and the rest of the sugar, flavoring with vanilla; boil until it
begins to thicken. When the _méringue_ is turned into the dish, pour
this custard, cold, about the base.
NUTS AND RAISINS
Serve as another and a last course.
Fourth Week. Monday.
——
Vermicelli Soup.
Browned Mince of Beef. Stewed Potatoes, Creamed.
Mixed Pickles. Broccoli.
——
Canned Peaches and Cream.
Myrtle’s Cake.
Tea.
——
VERMICELLI SOUP.
Boil a quarter of a pound of vermicelli in a little salted water
fifteen minutes. Heat the stock set aside for to-day, when you have
taken the fat from the top, and when scalding, add the vermicelli.
N. B.—Always break vermicelli and macaroni small before cooking. Add a
little chopped parsley; simmer fifteen minutes and pour out.
BROWNED MINCE OF BEEF.
Cut all the meat from the bones of yesterday’s roast, setting away
the bones for another day’s soup. Mince the beef fine; mix with it
one-fourth as much mashed potato, season highly with pepper, salt, a
little mustard and catsup; work soft with the remains of yesterday’s
gravy; heat in a saucepan, then heap upon a stone china dish, cover the
mound with fine crumbs, and brown upon the upper grating of your oven.
Put bits of butter thickly over the top as it begins to brown.
STEWED POTATOES—CREAMED.
Chop cold boiled potatoes _coarse_; put on in a saucepan with a cup of
milk, and heat in an outer vessel of hot water. When scalding, pepper
and salt; stir in a tablespoonful of butter, cut up and rolled in
flour, and when this has melted, a beaten egg, stirred in while the
potatoes are not boiling. Simmer one minute, and turn out.
BROCCOLI.
Wash, and let stand in salt and water one hour. Cook in boiling salted
water fifteen minutes. When tender, drain dry, and serve with melted
butter (peppered) poured over it.
CANNED PEACHES AND CREAM.
Open the can at least an hour before using, and turn into a glass dish;
sprinkle with sugar. Serve in saucers, sending around powdered sugar
and cream to each person.
MYRTLE’S CAKE,
Or any other good cup cake, made last week, may be sliced and passed
with the fruit and cream. If you desire a receipt for this particular
cake please consult “Breakfast, Luncheon and Tea,”—NO. 2, COMMON SENSE
SERIES, page 334.
Fourth Week. Tuesday.
——
Barley Broth.
Boiled Leg of Mutton. Kidney Beans.
Oyster Sauce. Bermuda Potatoes, Baked.
——
Cocoanut Pudding.
——
BARLEY BROTH.
2 lbs. knuckle of veal. Beef bones from yesterday.
1 onion.
1 turnip.
1 stalk of celery.
Chopped parsley.
1 cup Scotch barley.
3 quarts of water.
Break the bones to splinters and chop the meat. Mince the vegetables,
and put all into a soup-kettle, with the water. Boil slowly three
hours, until the liquor has fallen one-third. Meanwhile wash the barley
and boil half an hour in a little salted water. Strain your soup; cool
to let the fat arise, and take this off. Season with pepper and salt
and boil up. Skim, put in the barley, and cook gently half an hour
longer.
BOILED LEG OF MUTTON.
The mutton will be cleaner and in better shape if boiled tied up in
coarse net or tarlatan. Put on in boiling water, plenty of it, slightly
salt, and cook steadily fifteen minutes to the pound. Save the broth
for soup. Undo the net from the meat, rub the latter over with butter,
lay on a hot dish, and send the oyster sauce in a boat. Garnish the
mutton with sliced cucumber pickles.
OYSTER SAUCE.
1 pint of oysters.
Half a lemon.
2 tablespoonfuls of butter, rolled well in flour.
1 teacupful of milk.
Cayenne and nutmeg to taste.
Heat the oyster liquor, and when it boils, skim, and put in the
oysters. So soon as they boil, stir in the butter, cut up and well
floured, the spice and lemon-juice. Boil five minutes, take from the
fire and put with the milk which has been heated in another vessel.
Stir up well, and pour out.
KIDNEY BEANS.
Soak all night. In the morning put on in warm—not hot—water slightly
salted, and cook tender. Drain dry, stir in a great lump of butter, a
little salt and pepper, and turn into a deep dish.
BERMUDA POTATOES—BAKED.
Select those of uniform size; wash, and bake in a moderate oven until
soft to the pinching fingers. Wipe clean, and serve in their skins,
wrapped in a napkin.
COCOANUT PUDDING.
1 heaping cup fine bread-crumbs.
1 cocoanut, pared and grated.
1 tablespoonful corn-starch, wet in cold water.
½ cup of butter.
1 cup of powdered sugar.
2 cups of milk.
5 eggs.
Nutmeg and rose-water to taste.
Soak the crumbs in the milk. Rub butter and sugar to a cream, and whip
in the beaten yolks. Beat this into the soaked crumbs; stir in the
corn-starch, then the whisked whites—finally, the grated cocoanut. Beat
very hard, pour into a neat pudding-dish, well buttered, and bake in a
moderate oven forty-five minutes. Eat cold, with powdered sugar on top.
Fourth Week. Wednesday.
——
Tomato Soup.
Swiss Turnovers. Salmon Pudding.
Mashed Potatoes. Lettuce Salad with Cream Dressing.
——
Wayne Pudding.
——
TOMATO SOUP.
Open a can of tomatoes, and cut them up small. Take the fat from the
top of the liquor in which your mutton was cooked yesterday; put
over the fire with the tomatoes and half a cup of raw rice, and cook
slowly one hour. Season to taste, adding a lump of loaf sugar and a
tablespoonful of butter, rolled in flour; simmer five minutes, and pour
into the tureen.
SALMON PUDDING.
1 can preserved salmon.
4 eggs, beaten light.
4 tablespoonfuls of melted butter.
½ cup fine bread-crumbs.
Pepper, salt, and minced parsley.
Chop the fish fine, rub to a paste with the butter. Beat the
bread-crumbs up with the eggs and seasoning; work all together; put
into a buttered mould, with a tight top, and boil one hour. Dip in cold
water; turn it out upon a hot dish. Have ready a cupful of drawn butter
with a raw egg beaten into it, and pour over the pudding.
SWISS TURNOVERS.
Mince the cold mutton left from yesterday. Put half a cupful of hot
water into a saucepan; stir in a great spoonful of butter, cut up in
flour; season with pepper, salt, and tomato catsup. Pour over a beaten
egg, mix well, and, returning to the saucepan, add the mince, well
seasoned with pepper, salt, a little grated lemon-peel and nutmeg.
Stir up until very hot, but not boiling. Set by to keep hot while you
make a batter of one pint of flour, four eggs, a little salt, and a
quarter spoonful of soda, dissolved in vinegar, and _about_ four cups
of milk—enough for _thin_ batter. Beat very light. Put a spoonful of
lard (a small one) into a hot frying-pan, run it over the bottom, turn
in a half cupful of batter, and fry quickly. Invert the pan upon a hot
plate, and this, in turn, upon another, to have the browned side of the
pancake downward; cover the lighter side with the mince; fold up neatly
and lay upon a hot dish in the open oven to keep warm, while you fry
and spread the rest.
They are very nice.
MASHED POTATOES.
Prepare as usual, and pass with both fish and meat.
LETTUCE SALAD WITH CREAM DRESSING.
½ cupful of new milk, if you have no cream.
1 teaspoonful of corn-starch.
Whites of 2 eggs, beaten stiff.
3 tablespoonfuls of vinegar.
2 tablespoonfuls best salad oil.
2 teaspoonfuls powdered sugar.
1 teaspoonful of salt.
½ teaspoonful of pepper.
1 teaspoonful of made mustard.
Heat the milk (or cream) almost to boiling; stir in the corn-starch
wet up with cold milk. Boil up, add the sugar, and take from the fire.
Cool, beat in the frothed whites, oil, pepper, mustard and salt, and,
when the lettuce is shred fine, add the vinegar to the dressing, and
pour over it. Toss up with a silver fork. Eat very soon.
WAYNE PUDDING.
2 full cups of prepared flour.
½ cup of butter.
1 cup of powdered sugar.
1 lemon, the juice and half the grated peel.
½ lb. of citron, cut into very thin strips.
5 eggs, whites and yolks beaten separately.
Cream butter and sugar; add the beaten yolks; whip up light with the
lemon, then add the whites, alternately with the flour. Butter a mould
abundantly, line it with the strips of citron; put in the batter, a few
spoonfuls at a time; cover and set in a pan of boiling water, in a good
oven. Keep plenty of boiling water in the pan, and cook steadily one
hour and a half. Dip into cold water and turn out upon a hot plate. Eat
warm with wine or brandy sauce. Leave room in the mould for the pudding
to swell. _Never heat a pudding or cake mould before greasing it or the
batter will stick._
Fourth Week. Thursday.
——
Ox-tail Soup.
Irish Stew. Corn Pudding.
Potatoes à la Lyonnaise.
——
Queen’s Toast.
——
OX-TAIL SOUP.
1 ox-tail.
2 lbs. of lean beef.
4 carrots.
3 onions.
Thyme and parsley.
Pepper and salt.
2 tablespoonfuls of browned flour.
4 quarts of cold water.
Cut the tail into joints and fry brown in good dripping. Slice the
onions and two carrots, and fry in the same, when you have taken out
the pieces of tail. When done, tie them, with thyme and parsley, in a
lace bag, and drop into the soup-pot. Put in the tail, then the beef,
cut into strips. Grate over them the two whole carrots, pour over all
the water, and boil slowly four hours. Strain and season; thicken with
brown flour wet with cold water; boil fifteen minutes longer, and pour
out.
IRISH STEW.
3 lbs. of lean beef—a sirloin steak is best.
8 parboiled potatoes.
2 onions, or one, if it be large, also parboiled.
Browned flour for thickening.
Thyme and sweet marjoram.
Pepper and salt.
A little pie-paste—not rich—for dumplings.
Cut the meat into pieces an inch wide by two long. Slice the parboiled
potatoes and onions. Put a layer of meat in a pot; then one of
potatoes, next one of onions. Pepper and salt each sparingly; scatter
the herbs upon the onions; put in more meat, and so on. When all are
in, cover—barely—with cold water, and stew _slowly_ two hours. Strain
out the meat, and put into a covered dish—a chafing-dish, if you have
one. Return the gravy to the saucepan; thicken with browned flour; cut
your paste into narrow strips two inches long, and drop, one by one,
into the boiling gravy. Stew about eight minutes, and pour over meat,
potatoes, etc., which await it in the dish.
CORN PUDDING.
To one can of corn add
3 beaten eggs.
1 cupful of milk.
2 tablespoonfuls of butter.
1 tablespoonful of sugar.
A little salt.
Rub butter and sugar together; beat in the eggs; salt the milk, and put
in next; lastly, the corn, drained of can liquor. Beat up well; pour
into a greased bake-dish, and set, covered, in the oven. At the end of
half an hour, take off the lid, and brown.
POTATOES À LA LYONNAISE.
Parboil double the quantity of potatoes required for your Irish stew,
and lay aside eight for this dish. Cut, when cold, into dice; fry a
small chopped onion in a heaping spoonful of butter, for one minute,
then put in the potatoes. Stir briskly to keep them from browning; cook
until very hot; add a tablespoonful of chopped parsley; stir a minute
longer; turn all into a heated colander; shake hard to get rid of the
grease, and serve hot in a vegetable-dish.
QUEEN’S TOAST.
Cut slices of stale baker’s bread round with a cake-cutter, taking
off all the crust. Fry in sweet lard to a light brown. Dip each round
quickly into _boiling_ water to remove the fat. Sprinkle thickly on
both sides with a mixture of powdered sugar and nutmeg, and pile upon
a hot plate. You may dispense with sauce if you will heat a glass of
wine, and put a teaspoonful, or less, upon each piece, after dipping it
into the water, and before sugaring it. Serve hot.
Fourth Week. Friday.
——
Réchauffé Soup.
Chickens with Mushroom Sauce. Lobster Croquettes.
Cabbage Sprouts. Boiled Macaroni.
——
Nursery Plum Pudding.
——
RÉCHAUFFÉ SOUP.
An excellent a soup as ox-tail deserves repetition, and the probability
is that, since Friday is a fast day from meat with Roman Catholic
servants, you have enough soup left over for your family proper. Warm
it up, making very hot, but not to boiling. If you like, you can put
some dice of crisp fried bread in the tureen.
LOBSTER CROQUETTES.
To a can of preserved lobster, chopped fine, add pepper, salt, and
powdered mace. Mix with this one-fourth as much bread-crumbs as you
have meat, work in two tablespoonfuls of melted butter, and make into
egg-shaped rolls. Roll these in raw egg, then in cracker-dust, and fry
in butter or very sweet lard. Serve dry and hot with cresses or parsley
laid around them.
CHICKENS WITH MUSHROOM SAUCE.
Split a pair of chickens down the back as for broiling, and lay in
a dripping-pan, with two cups of _boiling_ water, a little salt,
poured over them. Cover very securely with another pan of the same
size—inverted—and cook an hour and a half if the fowls are of fair
size. Baste at least six times; twice with butter in which has been
mixed a little pepper; three times, copiously, with their own gravy,
and, just before they are done, again with butter. Boil half a can of
mushrooms ten minutes in clear, hot water. Drain and mince them very
fine. Take up the chickens and keep hot in a covered dish. Put the
gravy into a saucepan; add a little chopped onion; boil three minutes,
thicken with browned flour; and stir in the chopped mushrooms. Simmer,
covered, five minutes, and pour half over the chickens, the rest into a
sauce-boat. Save all the gravy left after dinner.
CABBAGE SPROUTS.
Wash, trim, and boil in hot, salted water, with a bit of streaked salt
pork, an inch square. When tender, drain, season, and chop fine. Stir
in a tablespoonful of melted butter and the juice of half a lemon. Eat
very hot.
BOILED MACARONI.
Break half a pound of pipe macaroni into short lengths. Cover well with
boiling water, salted, and boil—not too fast—about twenty minutes, or
until tender and clear at the edges. Drain well; pour a little into a
hot, deep dish, and butter it, then strew with grated cheese. Do this
three times in filling the dish, with cheese scattered over the top.
NURSERY PLUM PUDDING.
1 scant cup of raw rice.
3 pints of milk.
2 tablespoonfuls of butter.
4 tablespoonfuls of sugar.
½ lb. raisins, seeded, and cut in half.
3 well-beaten eggs.