10 parboiled potatoes.
1 pint of green peas.
1 sliced onion.
½ cup raw rice.
Pepper and parsley.
Take the fat from the liquor, and put on with the onion and potatoes,
sliced. Cook one hour; strain, rubbing the vegetables through the
sieve. Pepper, and return to the fire with the rice, parsley, and peas.
Stew half an hour, or until the rice is tender. Pour out and serve. Dip
up from the bottom in helping it out.
STEWED MUTTON CUTLETS.
3 lbs. of mutton cutlets.
2 tablespoonfuls of butter.
2 raw tomatoes, chopped.
Pepper and salt.
½ cup of boiling water.
Browned flour and currant jelly.
Put the butter into a saucepan, and lay in the cutlets, then the
tomatoes. Set where they will heat very slowly for one hour. Then turn
the meat, add the boiling water, and stew steadily—not fast—half an
hour, keeping the pan closely covered. Lay the cutlets upon a hot dish,
strain the gravy back into the saucepan, thicken with a little browned
flour, stir in a heaping teaspoonful of currant jelly, and when this
has melted, pour over the meat.
GREEN PEAS.
Cook as directed on Tuesday of this week.
RAW TOMATOES.
See “Tomato Salad” on Wednesday. Leave out the boiled eggs.
POTATO SCALLOPS.
Mash the potatoes light with a little milk, and an _even_ tablespoonful
of butter for every cupful. Salt and pepper to taste. Fill buttered
patty-pans, or scallop-shells with the mixture, sift fine crumbs over
the tops, and brown in a good oven. Serve in the shells.
FIG PUDDING.
½ lb. best white figs, washed, dried, and minced.
2 cups of fine crumbs.
3 eggs.
½ cup of beef-suet, powdered.
2 scant cups of milk.
½ cup of white sugar.
A little salt.
A pinch of soda, dissolved in hot water, and stirred into the milk.
Soak the crumbs in the milk. Stir in the eggs beaten light with the
sugar, suet, salt, and figs. Beat hard three minutes; pour into a
buttered mould and boil two hours and a half. Eat hot with wine sauce.
JUNE.
First Week. Sunday.
——
All-night Soup.
Roast Beef and Round Potatoes.
Boiled Macaroni. Green Peas.
——
Snow Custard.
——
ALL-NIGHT SOUP.
4 lbs. of coarse lean beef.
3 slices of lean ham.
2 onions.
2 turnips.
2 carrots.
2 blades of mace.
Bunch of sweet herbs.
6 tomatoes.
Pepper and salt.
½ cupful of German sago.
4 quarts of water.
1 tablespoonful of walnut catsup.
Cut the meat into dice, and chop the vegetables. Season, as you put
them with sago and herbs in close layers, into a jar with a tight top.
About eight o’clock on Saturday night, set this in a pot of boiling
water (having tied a thick cloth over the lid of the jar) and cook
until bed-time. Leave pot and jar upon the range. When the fire is
built next day see that there is plenty of water in the pot, and pay no
more attention to your soup, except to replenish the water in the pot
with more, as hot from the tea-kettle, until half an hour before dinner
is served. Then strain the contents of the jar, pressing the vegetables
to a pulp. Divide the broth into two portions. Return one to the jar,
with the meat, and set, when cold, in the refrigerator for to-morrow.
Put the other into a saucepan, boil two minutes, skim, add the catsup,
and pour into the tureen. Mem.: _Never_ forget to let the soup stand in
a broad bowl after straining, long enough for the fat to rise and be
skimmed off.
ROAST BEEF AND ROUND POTATOES.
Roast the meat in the usual manner, and, about half an hour before
taking it out, pour off three-quarters of the gravy from the
dripping-pan and lay about the meat some balls of mashed potato, worked
smooth, with pepper, salt and a raw egg, moulded in your hands, and
rolled in flour. Turn as they brown, and, when done, drain off the
grease, and dish with the beef.
BOILED MACARONI.
Break half a pound of macaroni into short pieces; cook about twenty
minutes in salted boiling water. It should be clear at the edges, but
not ragged. Drain well, pepper and salt, and stir in a tablespoonful
of butter. Strew grated cheese over the top when dished, and pass more
with it at table.
GREEN PEAS.
Cook from twenty to twenty-five minutes in boiling water, a little
salt. Drain very well when tender, stir in a great lump of peppered
butter, and serve hot in a vegetable dish.
SNOW CUSTARD.
½ package of Coxe’s gelatine.
3 eggs.
2 cups of milk.
2 cups of sugar.
Juice of one lemon.
2 cups of boiling water.
Vanilla, or other essence.
Soak the gelatine one hour in a cup of cold water. Add then a pint
of boiling water, and stir until the gelatine is dissolved. Put in
two-thirds of the sugar and all the lemon-juice. Beat the whites of
the eggs stiff, and when the gelatine is quite cold, whip it in, a
spoonful at a time, for half an hour with the “Dover”—an hour, if you
use the common egg-whisk. When all is a white sponge, put into a wet
mould to form. Make a custard of the milk, yolks, and the reserved
sugar, flavor as you like, and when the “snow” is turned out into
a glass dish, pour this around the base. Prepare this dessert on
Saturday, and keep in the refrigerator. It is very nice.
First Week. Monday.
——
Tomato Soup.
Larded Beef. Stewed Cream Potatoes.
Spinach Dressed with Egg. Green Pickles.
——
Strawberries and Cream.
Martha’s Cake.
——
TOMATO SOUP.
Peel, by pouring boiling water over them, a dozen fine tomatoes, cut
them up, throwing aside the hard cores and unripe portions. Take the
fat from the surface of your soup stock; pour it off from the meat
and sediment; add the tomatoes, and stew gently half an hour. Strain,
rubbing the tomatoes through the sieve; return to the pot; add a little
pepper and salt, a lump of sugar, and a tablespoonful of butter rolled
in flour. Boil one minute, and pour out. It will be a delicious soup.
LARDED BEEF.
Make perpendicular incisions in your cold roast, having trimmed the
top smoothly, and thrust in lardoons of fat salt pork, set closely
together. Take the fat from the cold gravy, and add to the latter a
little minced onion, a tablespoonful of catsup, and a large cup of
boiling water. Lay the meat in a dripping-pan, pour the gravy upon it,
invert another pan over it, and cook in a moderate oven about an hour.
Turn the meat once, and baste six times with the gravy. Dish the meat;
strain the gravy, thicken it with browned flour, boil up and pour into
a boat.
STEWED CREAM POTATOES.
Peel and cut into neat dice. Leave in cold water half an hour; then
cook as long in boiling water, salted. Drain this off before the
potatoes break; add half a cup of milk (or cream) with a pinch of
soda. When it heats, stir in a generous lump of butter cut up in a
teaspoonful of flour, and a mere pinch of finely-grated lemon-peel.
Stew one minute and pour into a deep dish.
SPINACH DRESSED WITH EGG.
Boil the spinach in plenty of hot water, salted, for twenty minutes.
Drain and press out the water. Chop fine; put back over the fire with
a large spoonful of butter, and a teaspoonful of sugar, with salt and
pepper to taste, also a little nutmeg. Beat until hot and smooth; turn
into a hot, deep dish, and cover with a dressing of the yolks of four
hard-boiled eggs, left to cool, then pounded in a Wedgewood mortar, and
rubbed to a paste with a teaspoonful of melted butter, one of cream,
and lastly, one of lemon-juice. Spread over the surface of the spinach
and garnish with a border of the sliced whites.
STRAWBERRIES AND CREAM.
Cap the berries, and pile in a glass bowl. Do _not_ sugar them, but
pass powdered sugar and cream with each saucerful.
MARTHA’S CAKE.
An economical and very nice variety of jelly-cake, easily made, and
which keeps well. Please see “COMMON SENSE IN THE HOUSEHOLD” Series No.
1, “General Receipts,” page 314.
First Week. Tuesday.
——
Quick Beef Soup.
Lamb Chops. Purée of Potatoes.
Asparagus Rolls. Lettuce.
——
Rosie’s Rice Custard.
——
QUICK BEEF SOUP.
2 lbs. of lean beef, chopped _very_ fine.
3 pints of water.
1 grated carrot.
1 onion, sliced.
1 grated turnip.
1 clove.
1 tablespoonful of tomato catsup.
Pepper and salt.
Put onion and other vegetables with spice on in two quarts of water,
and boil down to three pints. Strain and press over the beef. Season
with pepper, salt, and catsup; simmer half an hour, or until the meat
is nearly white and the soup brown, and serve with the meat in it. The
vegetable liquor must be boiling when it is poured upon the minced beef.
LAMB CHOPS.
Broil quickly over a clear fire; pepper and salt; butter on both sides,
and lay in a heap, symmetrically arranged, in the centre of a dish,
surrounded by the potato purée.
PURÉE OF POTATOES.
2 cups of hot, mashed potatoes, rubbed through a colander.
½ cup of milk.
1 large spoonful of butter.
Pepper, salt, and a little nutmeg.
Mix all up well; put into a _greased_ saucepan, and stir until hot,
never allowing it to stick to the sides or scorch, and lay, in a white
hedge, about the chops.
ASPARAGUS ROLLS.
8 or 10 stale French rolls.
2 bunches of asparagus.
Yolks of 2 raw eggs.
1 cup of milk.
1 tablespoonful of butter, rolled in a very little flour.
Salt and pepper.
Cut off the top of each roll; pick out the crumb carefully, and set the
hollowed rolls, with their tops, in a slow oven to dry to crispness.
Boil the asparagus twenty minutes, cut off the green tops, and let
them get perfectly cold. Then heat the milk; stir in the butter; pour
upon the beaten yolks; beat one minute with your egg-whisk; return to
the fire; put in the asparagus-tops—minced—leaving out as many whole
tops as you have rolls—stir until very hot, but not until it boils.
Fill your rolls with the mixture; make a round hole in the top of each
crust-cover; fit in a bit of asparagus, as if it had sprouted from
below; fit each cover upon its roll, and the pretty and delightful dish
is ready.
LETTUCE.
Pick hearts and blanched leaves from the stems; pile in a salad-bowl,
and cover with a dressing made of two tablespoonfuls of oil, one
teaspoonful of white sugar, half as much each of salt, pepper, and made
mustard—all rubbed smooth together—then thickened, rather than thinned,
by whipping in a few drops at a time, four tablespoonfuls of vinegar.
Stir up with a silver fork after the dressing goes on.
ROSIE’S RICE CUSTARD.
1 quart of milk.
3 well-beaten eggs.
4 tablespoonfuls of sugar.
1 small cup of boiled and still warm rice.
1 scant tablespoonful of butter.
A little salt.
Cream butter and sugar; add the beaten eggs, salt, then, the rice
stirred warm into the milk. Bake in a buttered dish half an hour in a
quick oven. Eat warm.
First Week. Wednesday.
——
Chicken Broth.
Milanaise Pudding. Fried Shad au Gratin.
Mashed Potatoes. Navy Beans.
——
Cottage Pudding.
——
CHICKEN BROTH.
1 large chicken, jointed as for fricassee.
½ cup of raw rice.
5 quarts of cold water.
Chopped parsley, pepper, and salt.
1 cup of milk.
2 beaten eggs.
Put water and chicken on quite early in the day, and cook slowly until
the water has boiled down to about three and a half quarts, and the
chicken slips easily from the bones. Take off all the meat, and return
the bones to the pot. Cook gently until an hour before dinner, when
strain, and let it cool. Take off the fat; return to the fire—with
the seasoning and rice—and simmer half an hour, or until the rice is
soft. Have the milk heated in a separate vessel, with a pinch of soda;
pour upon the beaten eggs; put back over the fire, and stir until it
begins to thicken. Turn into the tureen. Boil up the chicken broth once
sharply, and add to the milk in the soup-tureen, stirring up well.
FRIED SHAD AU GRATIN.
Clean, wash, and wipe a fine roe-shad. Take off head, tail, and fins,
and cut into eight pieces. Pepper and salt these; dip into beaten
egg, then in cracker-crumbs, and fry in hot dripping or lard. Drain,
and serve on a hot, flat dish. The roes should be parboiled, then
cooled—afterward dipped in egg and cracker, fried in the same manner as
the fish, and dished with it.
=Milanaise Pudding.=
½ lb. cold cooked ham.
The meat of your soup-chicken.
Nearly ½ lb. of macaroni.
2 eggs.
A cup of your soup, strained and skimmed before the rice is put in.
1 tablespoonful of butter.
Pepper and salt to taste.
Boil the macaroni in the broth until tender; then let it cool somewhat,
and, with a pair of old scissors, clip it into inch lengths. Chop
ham and chicken, and pepper. Mix with the macaroni—which should have
absorbed the broth—stir in the melted butter and eggs. Put into a
well-greased mould, and boil an hour and a half. Turn out; pour over it
a cup of drawn butter, and serve. Pass grated cheese with it.
MASHED POTATOES.
Prepare as usual and pass with the fish course.
NAVY BEANS.
This is a variety of white kidney beans. Shell and lay them in cold
water half an hour, to take off the raw, rank taste. Cook about
twenty-five minutes in boiling water, a little salt. Drain well;
pepper, salt, and butter. Eat hot.
COTTAGE PUDDING.
1 cup of sugar.
1 tablespoonful of butter.
2 eggs.
1 cup of sweet milk.
3 cups of flour, or enough for pretty stiff batter. (Use Hecker’s
prepared flour.)
½ teaspoonful of salt.
Cream butter and sugar; beat in the yolks, then the salted flour,
alternately with the whites. Bake in a buttered cake-mould until a
straw will come up clean from the middle. Turn out and eat hot with
sweet sauce.
First Week. Thursday.
——
White Asparagus Soup.
Stuffed Fillet of Veal with Bacon. Scooped Potatoes.
Tomato Salad. Hominy Pudding.
——
Cocoanut Puddings.
——
WHITE ASPARAGUS SOUP.
3 lbs. knuckle of veal.
1 slice of corned ham.
3 bunches of well-bleached asparagus, cut into short pieces.
4 quarts of water.
1 cup of milk.
1 tablespoonful of corn-starch.
Pepper, salt, chopped parsley, and dice of fried bread.
Crack the bones to splinters and chop the meat. Put on with all the
asparagus stalks and one-half of the heads. Cover with the water and
cook gently, covered, three hours. Strain; cool to let the grease
rise; skim and return to the pot with the seasoning and reserved heads
of asparagus. Boil slowly for twenty minutes longer. Heat the milk
separately, salt and pepper, and stir in the corn-starch, boiling one
minute to thicken it. Pour into the tureen upon the dice of fried
bread; stir into this the boiling soup, and send to table.
STUFFED FILLET OF VEAL WITH BACON.
Take out the bone from the meat, and pin into a round with skewers.
Bind securely with soft tapes. Fill the cavity left by the bone with a
force-meat of crumbs, chopped pork; thyme, and parsley, seasoned with
pepper, salt, nutmeg, and a pinch of lemon-peel. Cover the top of the
fillet with thin slices of cold, _cooked_, fat bacon or salt pork,
tying them in place with twines crossing the meat in all directions.
Put into a pot with two cups of boiling water, and cook slowly and
steadily two hours. Then take from the pot and put into a dripping-pan.
Undo the strings and tapes. Brush the meat all over with raw egg, sift
rolled cracker thickly over it, and set in the oven for half an hour,
basting often with gravy from the pot. When it is well browned, lay
upon a hot dish with the pork about it. Strain and thicken the gravy,
and serve in a boat.
If your fillet be large, cook twice as long in the pot. The time given
above is for one weighing five pounds.
SCOOPED POTATOES.
Pare and cut round with a potato-gouge—a neat little instrument that
costs but a trifle. The waste bits can be boiled, mashed, and set by
for to-morrow’s uses. Boil the scooped pellets in hot, salted water
twenty minutes; throw this off and put in a cup of cold milk. Simmer
gently until the potatoes are tender; stir in a good lump of butter
rolled in flour, and when this is melted, a little minced parsley, with
pepper and salt. Stew three minutes, and pour into a deep dish.
TOMATO SALAD.
Pare with a keen knife; arrange upon a glass dish and cover with a
dressing like that made on Tuesday for lettuce, but adding the beaten
yolks of two raw eggs, whipped in the last thing.
HOMINY PUDDING.
1 cupful cold, boiled, small-grained hominy.
2 cups of milk.
1 heaping tablespoonful of melted butter.
3 eggs.
1 tablespoonful of sugar.
A little salt.
Rub the hominy very smooth with the butter; then the yolks, beaten up
with the sugar. Beat well before thinning with the salted milk. Lastly,
add the frothed whites. Bake in a greased pudding-dish until nicely
browned.
COCOANUT PUDDINGS.
1 lb. of cocoanut, grated.
½ lb. of powdered sugar.
1 quart rich milk.
5 beaten eggs.
1 teaspoonful nutmeg.
2 teaspoonfuls of vanilla.
Scald the milk and pour, gradually, upon the beaten eggs. Do not
return to the fire, but, when nearly cold, season, add the cocoanut;
stir up well; pour into buttered cups, and bake by setting in a pan of
boiling water, and stirring again as the custard begins to heat, that
the cocoanut may not settle to the bottom. Bake until well “set,” and
slightly browned. Eat cold.
First Week. Friday.
——
Clam Chowder.
Baked Pickerel. Veal Scallop.
Mashed Potatoes, Browned. Green Peas.
——
Strawberry Shortcake.
Tea.
——
CLAM CHOWDER.
100 clams.
1 sliced onion.
12 butter or other small crackers, that can be split.
12 tomatoes, peeled and chopped.
1 tablespoonful minced parsley and half the quantity of mixed
thyme, summer savory and sweet marjoram.
A large pinch of mace and the same of cayenne pepper.
1 cup of milk—hot—for soaking the crackers, and butter for
spreading them.
3 tablespoonfuls butter for chowder.
Salt.
Put a layer of clams in the bottom of a soup-pot, next one of sliced
tomatoes and onion. Sprinkle with seasoning, and drop bits of butter
upon them. More clams, more tomato, etc., until all are in. Pour on the
liquor—there should be at least three pints—cover, heat slowly for half
an hour, then boil quite briskly for twenty minutes. Meanwhile, soak
the split crackers—covered—in the boiling milk. When soft all through,
butter thickly, and keep warm over boiling water until the soup is
ready. Then line a hot tureen with them, and pour in the chowder. Pass
sliced lemon with it.
BAKED PICKEREL.
Select a couple of large, fresh fish; score the back-bones with a sharp
knife, and lay them in a baking-pan. Pour a cupful of boiling water
over them, cover, and bake slowly, basting with butter and water,
at least six times. The fish should be tender, yet firm when done.
Transfer them carefully to a hot-water dish. Have ready a cupful of
rich, drawn butter; strain the gravy from the dripping-pan into it,
with a little minced parsley. Heat almost to a boil and pour over the
fish. There is no better way of cooking large pickerel than this.
VEAL SCALLOP.
Chop the remains of your fillet fine, and season with pepper and salt.
Put a layer of dry crumbs in a buttered bake-dish; stick bits of butter
over it; cover with the meat and wet this with gravy and warm milk.
Repeat this order of strata until your dish is full, covering deep with
crumbs. Fit a tin cover on the top and bake half an hour; remove the
lid and brown nicely. Serve in the bake-dish.
MASHED POTATOES—BROWNED.
Mash soft with milk and butter; whip up to a cream; season, and make
into a four-sided pyramid upon a greased pie-dish. Brown in a good oven
and slip to a warm dish. Pass with the fish.
GREEN PEAS.
Please see receipt given on Sunday of this week.
STRAWBERRY SHORTCAKE.
Please see receipt given on Friday of Fourth Week in May. The
strawberry season is so short that you can hardly give this popular
dessert often enough to weary your family while the scarlet, flavorous
beauties last.
TEA,
Hot and strong, will be the better for a little cream borrowed from the
supply meant for your shortcake.
First Week. Saturday.
——
Marlowe Soup.
Beefs Tongue (Langue du Bœuf). Squeezed Potatoes.
French Beans, Sautés. Young Beets.
——
Cherry Pie.
——
MARLOWE SOUP.
2 lbs. of lean veal and the same of lean beef.
1 lb. of lean ham.
2 onions.
1 carrot.
1 turnip.
¼ of a head of cabbage, chopped and parboiled.
Bunch of sweet herbs.
6 tomatoes, peeled and sliced.
½ cup of rice.
Pepper and salt.
5 quarts of cold water.
Cut up meat and vegetables fine, and put with the water into the
soup-kettle. Cook slowly four hours. Strain the soup, rubbing the
vegetables through the colander. Divide the liquor into two parts. Put
with the meat—all highly seasoned—into a stoneware vessel and set by
in the refrigerator. Let the other portion cool; take off the fat;
season; put over the fire; boil and skim for a few minutes, and put in
the rice. Simmer very gently half an hour, or until the rice is very
soft.
BEEF’S TONGUE—(LANGUE DU BŒUF).
Wash a large, perfectly fresh tongue in three waters. Then cover well
with boiling water, a little salt—plenty of it—and cook about twelve
minutes to the pound. Strip off the skin; dish, when you have trimmed
away the root, and pour over it the following sauce: Strain a cup of
the liquor in which the tongue was boiled; set over the fire, and stir
in two tablespoonfuls of butter cut up in flour, pepper to taste;
the juice of a lemon, and when this has thickened, two small pickled
cucumbers, chopped. This is a dish whose merits deserve to be better
known. (Save the liquor.)
SQUEEZED POTATOES.
Put on in cold water, and bring quickly to a boil. When soft enough
to be pierced by a fork, turn off the water; throw in a little salt,
and dry on the range. Tear off the skins quickly, and as soon as each
is bare, envelop it in the corner of a dry, hot towel and twist the
same tightly around it for a second, but not _quite_ breaking it. Pile
within a napkin-lined dish, and send up hot.
FRENCH BEANS—SAUTÉS.
Top, tail, and “string” with care. Cut into short pieces. Cook in
boiling water, a little salt, until tender—say thirty minutes, if they
are full-grown. Drain well; return to the saucepan with two great
spoonfuls of butter, salt, pepper, and a teaspoonful of vinegar. Toss
until very hot, and turn into a hot, deep dish.
YOUNG BEETS.
Boil in hot, salt water one hour. When done, rub off the skins; split
the beets lengthwise and lay upon a hot dish. Have ready a great
spoonful of melted butter, mixed with two of vinegar, a little salt
and pepper, heated to boiling, and pour over the beets. Be careful not
to break the skin of raw beets, or they will lose their color in the
hot water while cooking.
CHERRY PIE.
Line your pie-dish with a good paste; fill with a mixture of sour and
sweet cherries; sweeten plentifully; cover with paste printed at the
edge and slit in the middle, and bake until nicely colored. Eat fresh,
but not warm, with white sugar sifted over the top.
Second Week. Sunday.
——
Tomato and Pea Soup.
Stewed Lamb with Mushroom Sauce. Lima Beans.
Green Peas. Stewed Turnips.
——
Lemon Blanc-Mange.
Coffee and Cake.
——
TOMATO AND PEA SOUP.
Take the fat from the liquor in which the tongue was boiled yesterday;
set it over the fire, and, when boiling, put in the empty pods of two
quarts of peas. Boil half an hour; take from the fire and strain out
the pods. About half an hour before dinner, take the fat from the
“stock” set aside yesterday, and pour off from the meat and sediment
into the soup-pot. While it is slowly heating, put on the water in
which the pods were boiled, with the peas and two quarts of peeled and
sliced tomatoes, in another pot, and bring more rapidly to the boil.
Cook twenty-five minutes, then stir in two lumps of white sugar, two
tablespoonfuls of butter, rolled in flour, pepper well, boil up, and
rub through a colander into the main soup-kettle. Simmer all together
three minutes, and it is fit for use. Pour half into the tureen; cool
the rest and remand to the refrigerator.
STEWED LAMB WITH MUSHROOM SAUCE.
Let your butcher take out the bones from the lower side of a shoulder
of lamb, leaving in the shank. Fill the cavity thus left with a good
force-meat of crumbs, chopped pork, and sweet herbs, and sew the meat
edges together to hold it in. If you have no gravy ready make a pint on
Saturday of the lamb trimmings and a few veal-bones, with seasoning.
It need not be strong. Put the lamb into a broad pot, with some thin
slices of fat pork laid in the bottom; pour in the gravy, cover
tightly, and stew gently one hour. Turn the meat then, and cook twenty
minutes longer. Lay the lamb upon a hot dish, and butter it all over.
Cover, and keep warm over hot water while you make the sauce. Have
ready half a can of mushrooms, boiled and chopped. Strain the gravy
left in the pot, add the mushrooms, and stew five minutes; thicken with
browned flour; boil up and pour over the lamb. Garnish with alternate
slices of green pickle and boiled beets.
LIMA BEANS.