for fifteen minutes. Have ready another saucepan with a large spoonful
of butter melted in it, but not hissing hot. Put in the onions, with
a little chopped parsley, and let them warm slowly ten minutes. Then
add a cup of milk in which have been stirred salt, pepper, and half
a teaspoonful of corn-starch. Simmer all for three minutes, stirring
several times, and pour out.
SPINACH.
Boil in hot, salted water twenty minutes. Drain well, and chop fine.
Put into a saucepan with a good spoonful of butter, a little sugar,
salt and pepper, a dust of nutmeg, and a few teaspoonfuls of milk, and
_beat_ until all resolve themselves into a smooth, soft paste.
POTATO PUFFS.
Mash and whip the potatoes very light with milk, butter, salt and
pepper; lastly, the frothed white of an egg. Pile irregularly within
a bake-dish, and set in the oven until light and delicately browned.
Glaze with butter before taking it from the oven.
STRAWBERRIES AND CREAM.
Cap, but do not wash the berries. Never put berries that need washing
upon the table as an uncooked dessert. Pile in a glass bowl, and pass
sugar and cream with them.
MOTHER’S CUP-CAKE.
Please see “BREAKFAST, LUNCHEON AND TEA,” page 322.
Third Week. Wednesday.
——
Julienne Soup.
Lamb Cutlets. Purée of Green Peas.
Potato Strips. Lettuce.
——
Ristori Puffs.
——
JULIENNE SOUP.
Pare and cut into small dice,
2 carrots.
1 turnip.
1 cup small string-beans.
6 tomatoes.
1 onion.
¼ of a cabbage-heart.
Cook ten minutes in salted boiling water, leaving out the tomatoes.
Drain away the water, and spread the vegetables upon a dish to cool,
while you take the fat from your cold soup-stock; strain the latter
from the bones and meat, and heat to a gentle boil. Continue this for
five minutes, skimming well; put in the parboiled vegetables, the
tomatoes, and a pint of green peas, and stew steadily, but not fast,
for half an hour. Pour out all together.
LAMB CUTLETS.
Trim carefully, lay in a little warmed butter for an hour, turning
several times. Then broil upon a greased gridiron, taking care they do
not drip. Butter, pepper, and salt each, and lay them in a circle about
the peas purée.
PURÉE OF GREEN PEAS.
Boil three pints of green peas until soft. Rub them, while hot, through
a fine colander. Work in a tablespoonful of butter, cut up in flour;
pepper and salt to taste; add three teaspoonfuls of milk, and stir in
a saucepan until very hot and smooth. Put in the centre of a hot, flat
dish, with the cutlets about it, and help out both at the same time.
POTATO STRIPS.
Pare large potatoes: cut into long strips; lay in ice-cold water one
hour; dry between two towels and fry in salted dripping to a light
brown. Drain _well_, and dish upon a folded napkin.
LETTUCE.
Pull out and tear apart the white hearts, and heap within a salad-bowl.
Rub together
2 tablespoonfuls of salad oil.
1 teaspoonful, each, of sugar and salt.
Half as much made mustard and pepper, and whip in—a few drops a
time—4 tablespoonfuls of vinegar.
Pour over the salad.
RISTORI PUFFS.
5 eggs.
The weight of the eggs in flour.
Half their weight in sugar.
One-quarter their weight in butter.
Juice of one lemon and half the grated peel.
Soda.
Use prepared flour always in this receipt. Cream butter and sugar,
and beat in the yolks. Add the lemon; a pinch of soda, dissolved in a
teaspoonful of hot water, then the beaten whites, alternately with the
flour. Bake in muffin rings in a quick oven. Eat hot, with jelly sauce.
Third Week. Thursday.
——
Jelly Soup.
Stewed Sheep’s Tongues. Potatoes à la Louise.
Spinach. Lima Beans.
——
Raspberry Shortcake with Cream.
——
JELLY SOUP.
4 calf’s feet, well cleaned.
2 lbs. of lean veal, cut from the knuckles.
1 onion stuck with three cloves.
Teaspoonful of celery essence.
Bunch of sweet herbs.
1 blade of mace.
Juice of half a lemon.
Pepper and salt.
5 quarts of cold water.
½ cup of German sago.
Boil the feet, onion, herbs, and the veal, cut into strips, in the
water for four hours, diminishing the liquid to three quarts. Strain,
and cool. Put two of the feet and the veal back into one quart of the
broth; season, and set by on the ice. Take the fat from the rest;
put the liquor, seasoned, over the fire, boil gently and skim, add
the sago, previously soaked two hours in a cup of cold water, simmer
tender, and pour out. You can, if you like, add a glass of pale sherry.
STEWED SHEEP’S TONGUES.
Speak for six sheep’s tongues several days before you want them, unless
you have access to a large market. Wash well in several waters. Boil in
hot, salted water half an hour, to loosen the skins. Take these off and
trim neatly. Put a cupful of your soup—before adding the tapioca—into
a saucepan, with a quarter-pound of sliced salt pork, a teaspoonful of
chopped onion, pepper, and a lump of white sugar. Lay in the tongues,
sliced lengthwise, and stew half an hour. Lay the slices in rows,
overlapping one another, upon a hot dish; thicken the gravy with
browned flour, add the juice of a lemon, boil once, and pour upon the
tongues.
POTATOES À LA LOUISE.
Mash the potatoes, and whip with a fork to a light cream, adding milk
and butter, salt and pepper. Heap upon a shallow pie-plate, well
greased, and set in the oven until a white crust has gathered over it.
Then, wash the mound well with beaten egg. Set in a moderate oven long
enough to harden this, but not until the yellow changes to brown. Slip,
without breaking, to another dish, by the help of the spatula.
SPINACH.
See receipt for Tuesday of this week.
LIMA BEANS.
See receipt for Sunday, Second Week in this month.
RASPBERRY SHORTCAKE WITH CREAM.
Substitute white or red raspberries for strawberries in the receipt for
shortcake, given on Friday of First Week in this month.
Third Week. Friday.
——
Halibut Chowder.
Chicken Pot-pie, with Dumplings. Sea-Kale.
Baked Tomatoes. Gherkin Pickles.
——
Charlotte Russe.
——
HALIBUT CHOWDER.
3 lbs. of halibut, freed from bones, and cut into strips two inches
long.
6 parboiled potatoes, sliced.
2 cups of milk.
1 good-sized onion, sliced.
Chopped parsley.
3 tablespoonfuls of butter, rolled in flour, with butter for 6 Boston
crackers, split.
Enough boiling water to cover fish and potatoes.
Pepper and salt.
Put a layer of fish in the bottom of a pot; season, and sprinkle
with parsley. Hide this with sliced potato. More fish, and yet more
potatoes, until all are in, when cover with boiling water. Put on the
lid, and simmer half an hour after the boil recommences. Have ready
the hot milk in another saucepan; stir in the floured butter. Dip the
crackers in boiling water, butter and salt them, and line the bottom
of your tureen with them. Pour in the boiling milk; then the fish and
potatoes. Send around sliced lemon with it.
CHICKEN POT-PIE, WITH DUMPLINGS.
Clean and cut up the chicken as for fricassee. Put a good layer of salt
pork in the bottom of a broad, not too deep pot; then a small onion,
sliced, the chicken, peppered, and enough cold water to cover it well.
Over this lay a thick sheet of good “family” pie-crust. Stew one hour
and a half; then brown the crust by putting a red-hot stove-cover on
the top of the pot. Take off the crust with care, and set by. Take out
the chicken and arrange upon a hot-water dish. If the gravy has boiled
down too low, add a little hot water. Drop in while the liquor is
boiling hot, squares or rounds of raw pie-paste; cook ten minutes, and
lay upon the chicken. Stir into the gravy a large spoonful of butter
rolled in flour; boil up, and pour upon the dumplings and chicken. Lay
the crust on top.
SEA-KALE.
Boil fifteen minutes in hot, salted water. Drain well, and return
to the fire, with a spoonful of butter, pepper, salt, and a little
lemon-juice. Stir, or toss, five minutes, and heap upon rounds of
buttered toast in a hot dish.
BAKED TOMATOES.
Peel and slice large, ripe tomatoes. Chop fine a little streaked salt
pork, or ham. Butter a pudding-dish, and cover the bottom with slices
of tomato. Season with pepper and sugar, and strew with bread-crumbs.
Then scatter chopped pork over it. Fill the dish in this order, having
crumbs at the top. Cover closely, and bake half an hour, or until the
juice bubbles up at the sides. Brown nicely, and serve in the dish.
CHARLOTTE RUSSE.
A large sponge-cake.
1 pint of cream.
½ lb. of sugar, powdered.
Whites of 2 eggs.
Line a tin mould with straight sides with slices of cake, having the
bottom in one piece, if possible. Whip the cream in a syllabub-churn,
and, with your egg-beater, whisk into this, gradually, the frothed
whites and the sugar, flavoring to taste. Fill the cake-lined mould
with this, cover with more slices, and set in ice for an hour or so.
Pass a knife around the inside of the mould to loosen the cake, and
invert upon a plate. Sift powdered sugar over it.
Third Week. Saturday.
——
Cream Soup.
Boiled Mutton. Hot Slaw.
Buttered Potatoes. Mashed Squash.
——
Cherry Roley-Poley.
——
CREAM SOUP.
If your jelly-soup stock has been kept upon the ice these two days, it
is as good now as on Thursday. Take off the fat, add a pint of boiling
water to the soup, and stew slowly for half an hour. Strain, add more
seasoning, and skim for a few minutes until quite clear in boiling.
Heat in another vessel a pint of milk; stir in a tablespoonful of
butter and the same of corn-starch wet up in cold milk, with a little
nutmeg. Pour this upon two beaten eggs, cook one minute, and put into
the tureen. Add the boiling soup, and stir all up well. It will be wise
to put a pinch of soda in the milk before boiling.
BOILED MUTTON.
Put on in plenty of boiling water, salted, and cook twelve minutes to
the pound. Take out, wipe carefully with a hot, wet cloth; butter all
over, and serve with a cup of drawn butter sent up in a sauce-boat.
Season the pot-liquor, and, when cool, put upon the ice.
HOT SLAW.
Shred a small white cabbage. Boil for fifteen minutes in hot water,
salted. Throw this away, and add four tablespoonfuls of vinegar, the
same quantity of your soup-stock, with pepper and salt. Simmer in this
ten minutes, stirring often. Turn out into a deep dish; pour over it
half a cupful of drawn butter; set in a pan of boiling water five or
six minutes, and serve.
BUTTERED POTATOES.
Slice cold boiled potatoes lengthwise. Put into a saucepan a good lump
of butler, with pepper and salt. Add the potatoes as the butter melts,
and shake over the fire until they are very hot and covered with a sort
of glaze, but not browned.
MASHED SQUASH.
Receipt given last Sunday.
CHERRY ROLEY-POLEY.
1 quart of flour—Hecker’s prepared.
1 heaping tablespoonful of lard, and the same of butter.
1 teaspoonful of salt.
2 cups of milk.
2 cups of stoned cherries.
1 cup of sugar.
Make a soft paste of flour, with the shortening chopped into it, and
the milk. Roll out, a quarter of an inch thick, into an oblong sheet.
Cover this with cherries; sprinkle with sugar, and roll up closely upon
the fruit. In spreading the cherries, leave a narrow margin on both
sides of the sheet. Baste the roll up in a bag floured well on the
inside, and make a “felled” seam at the open end to keep out the water.
Fit it exactly, but not tightly, to the shape of the pudding. Plunge
into a pot of boiling water and keep it at a steady boil for one hour
and a half. Dip the bag into cold water, rip the stitches, and turn out
upon a hot dish. Eat with hard sauce.
Fourth Week. Sunday.
——
Mutton, Rice, and Tomato Broth.
Glazed Ham. Green Peas.
Potatoes au Gratin. Stewed Lima Beans.
Tomato Salad.
——
Spanish Cream.
Coffee and Macaroons.
——
MUTTON, RICE, AND TOMATO BROTH.
Take the fat from the surface of the liquor in which your mutton was
boiled yesterday. Add to this broth the bones of the cold mutton well
cracked, and let them boil slowly one hour and a half. Strain and cool
to throw up the fat; remove this, and put the soup over the fire with
one quart of ripe tomatoes, peeled and cut very fine, and half a cup
of raw rice. Stew forty minutes. Add a lump of sugar; more pepper and
salt, if needed, and a tablespoonful of corn-starch, wet in cold water.
Boil one minute, and pour out.
GLAZED HAM.
Boil a ham on Saturday, allowing twenty minutes to the pound, and let
it get cold in the liquor. Set by then, and, early Sunday morning,
skin it carefully, and trim away the rusty edges. Brush all over with
beaten egg, and cover with a paste of rolled cracker wet up with
milk, seasoned with pepper, and bound with beaten egg. It should be a
quarter of an inch thick. Set the ham in the oven until this is lightly
browned. Serve cold and slice thin. Garnish with frilled paper about
the shank.
GREEN PEAS.
Shell and lay in cold water fifteen minutes. Cook from twenty to
twenty-five minutes in boiling salted water. Drain, put into a deep
dish with a good lump of butter; pepper and salt to taste.
POTATOES AU GRATIN.
Mash with milk and butter, and press firmly into a pretty mould wet
with cold water. Turn out at once; sift fine _dry_ crumbs all over
the mould of potato; set in the oven five minutes to get it quite hot
again, and serve.
STEWED LIMA BEANS.
Shell; lay in cold water ten minutes. Boil tender in hot, salted water.
Drain this off, and add a scant cup of hot milk; a good spoonful of
butter, rolled in a very little flour, with pepper and salt. Simmer
three minutes and pour into a deep dish.
TOMATO SALAD.
Peel with a keen knife, and slice red, ripe tomatoes. Make a dressing
like that for lettuce on Wednesday.
SPANISH CREAM.
½ box of Coxe’s Gelatine.
1 quart of milk.
Beaten yolks of 3 eggs.
1 small cup of sugar.
2 teaspoonfuls flavoring extract—orange is very good in this cream.
A little soda.
Soak the gelatine in the milk two hours. Stir in the soda, and heat,
stirring often. When scalding hot, pour upon the beaten yolks and
sugar, and return to the farina-kettle. Boil one minute, stirring
ceaselessly. Strain through tarlatan, and when cold, flavor and put
into a wet mould. Set on the ice until wanted, and eat with cream and
sugar. Make this, of course, on Saturday.
COFFEE AND MACAROONS.
Bring these on last of all.
Fourth Week. Monday.
——
Bisque of Lobster.
A Good “Pick-up” Dish. Baked Potato Balls.
String-Beans. Lettuce.
——
Strawberries and Cream.
Wine Cake.
——
BISQUE OF LOBSTER.
Meat of one boiled lobster, or a can of preserved lobster.
1 quart of milk.
1 quart of boiling water.
½ cup rolled cracker.
4 tablespoonfuls of butter.
Pepper (cayenne) and salt.
Pound the coral and other soft parts of the lobster to a paste, and
simmer five minutes in the boiling water; then rub through a colander
back into the water. Cut the rest of the lobster-meat into dice, and
put into a saucepan with the cracker-crumbs. Pour the red water over
them, and heat to a boil, when add pepper, salt, and the butter.
Simmer, covered, half an hour, taking care it does not scorch. Heat the
milk, with a pinch of soda, in another vessel, and after the lobster is
in the tureen, pour this in, boiling hot. Pass sliced lemon with it.
A GOOD “PICK-UP” DISH.
2 lbs. of calf s liver, boiled and cold.
1 lb. cold cooked ham.
A cup of gravy, saved from yesterday’s soup, and strained.
½ cup bread-crumbs.
3 eggs, beaten light.
Parsley.
A very little minced onion, with pepper and a little salt.
Chop liver and ham; wet with the gravy; mix in seasoning and crumbs,
and beat the eggs in. Put the mixture into a well-greased mould; cover
this and put into a dripping-pan full of boiling water. Cook thus one
hour and a half, keeping plenty of water in the pan, and at a steady
boil. Turn out upon a dish; pour a cup of drawn butter over it, and
serve.
BAKED POTATO BALLS.
Rub cold mashed potato, left from yesterday, smooth with a spoonful of
warmed butter, and soft with warmed milk. Beat up an egg in it, and
stir, until hot, in a clean, greased frying-pan, not allowing it to
“catch” on the side. Then let it cool. When cold and stiff, make into
balls, roll these in flour, and bake upon a greased pan until well
browned. Pile upon a hot dish.
STRING-BEANS.
See Thursday of Second Week in this month.
LETTUCE.
See Wednesday of Third Week in this month.
STRAWBERRIES AND CREAM, AND WINE CAKE.
For Receipt for Cake please refer to “BREAKFAST, LUNCHEON AND TEA,”
page 341.
Fourth Week. Tuesday.
——
Bread-and-Cheese Soup.
Breast of Lamb with Macaroni. Whole Baked Tomatoes.
Stewed Peas and French Beans. Sweet Pickle.
——
Corn Bread Pudding.
——
BREAD-AND-CHEESE SOUP.
3 lbs. lean veal, cut into dice.
A ham bone, cracked.
1 sliced onion.
1 cup of milk.
2 beaten eggs.
1 cupful fried bread-dice.
¼ lb. dry cheese, grated.
Pepper and salt.
Chopped parsley.
3 quarts of cold water.
1 tablespoonful of corn-flour.
Put meat, bone, onion, and water together, and cook slowly four hours.
Strain, pressing hard, cool, and take off the fat. Season, and heat to
a boil; put in the parsley and corn-starch—the latter wet with cold
water—and simmer five minutes. Heat the milk in a farina-kettle, pour
upon the eggs, and re-heat, stirring constantly until they begin to
thicken. Put bread-dice and cheese into the tureen; pour on the milk
and eggs; then the hot soup. Stir up and serve.
BREAST OF LAMB WITH MACARONI.
Cover the bottom of a broad pot with _very_ thin slices of fat salt
pork or ham. Lay the lamb upon them. Take all the peel from a small
lemon, and slice it, also very thin. Cover the lamb with this; then
with more sliced pork. Mince a small onion and a bunch of sweet herbs,
and scatter over these. Pour in a pint of boiling water. Put on a close
lid with a weight on top, and cook very slowly two hours, turning the
meat over at the end of the first hour. Meantime, boil half a pound of
macaroni, broken into short pieces, twenty minutes in a little broth,
borrowed from your soup; drain, pepper and salt, and arrange into a
flat bed, upon a hot meat-dish. Keep hot until the lamb is done, when
lay it upon the prepared mound, and set both in the oven while you
strain the gravy. Thicken it with a little browned flour, and boil up
once. Pour over the lamb and macaroni.
WHOLE BAKED TOMATOES.
Chop fine a half cupful of the veal left after straining off the
soup. Add half as much chopped ham, and one-third the quantity of
bread-crumbs. Pepper (and salt, if needed). Put a few spoonfuls of
gravy into a saucepan; stir in this force-meat, with a very little
onion, and the pulp and seeds you have scraped carefully from six
or eight fine smooth tomatoes. When all are smoking hot, add a
tablespoonful of butter, and when this has melted, take from the fire.
Set the tomatoes you have hollowed out in a pudding-dish. Fill with the
mixture; cover with the neat slices you took from the tops; fill the
interstices with what remains of the force-meat, and bake nearly an
hour, or until soft and brown. Keep the dish covered for the first half
hour.
STEWED PEAS AND FRENCH BEANS.
1 quart of shelled green peas.
1 pint of string-beans, carefully trimmed.
1 small onion, sliced thin.
2 tablespoonfuls of butter rolled in flour.
Pepper, salt, and a tablespoonful of tomato catsup.
1 pint of boiling water.
Cover peas, beans, and onion with salted boiling water. Put on the
saucepan lid, and stew for half an hour. Then stir in the floured
butter, pepper, and catsup; cover again, and simmer fifteen minutes.
Turn out into a deep dish. The beans should be young, and cut into
small pieces.
CORN-BREAD PUDDING.
2 heaping cups of white Indian meal.
1 heaping cup of flour.
3 beaten eggs.
2½ cups of milk.
1 large tablespoonful of melted butter, and twice as much white sugar.
1 teaspoonful of soda, and two of cream of tartar, sifted _twice_
through the flour.
1 teaspoonful of salt.
½ teaspoonful mingled mace and cinnamon.
Rub butter and sugar together; beat in the yolks; then the milk; the
spice; the salted meal, previously mixed with the flour, cream of
tartar, and soda. Beat _hard_ for five minutes. Pour into a buttered
mould, with a top. Set in a pot of boiling water—the water not quite
reaching the top—and boil steadily two hours. Turn out, cut in slices,
and eat with butter and sugar.
Fourth Week. Wednesday.
——
A Stew Soup.
Stuffed Beef’s Heart with Horseradish Sauce.
Beets.
Scalloped Squash. New Potatoes.
——
Gooseberry Tart.
——
A STEW SOUP.
3 lbs. of lean beef.
1 lb. of lean ham.
2 lbs. of lean veal.
2 carrots.
2 turnips.
2 onions.
Bunch of sweet herbs.
Pepper, salt.
2 blades of mace.
½ cup Scotch barley.
6 quarts of water.
4 tablespoonfuls good dripping—beef or ham.
Cut the meat into strips, and slice the vegetables. Put the dripping
into the soup-pot; next the beef; then a layer of vegetables; next one
of ham; more vegetables, the veal, the rest of the vegetables, and a
cup of cold water. Cover, and heat very slowly, then stew until the
meat is covered with a brown glaze, but not burned. Be very careful
on this latter point. Now, pour in your six quarts of water, and cook
steadily _at least_ three hours. Strain, take out the scraps of meat,
and pulp the vegetables into the soup. Take out two quarts of stock,
season, and put by, with the meat in it, for to-morrow. Let the rest
cool; take off the fat; season, boil up and skim, and put in the
barley, already soaked two hours in a little cold water. Simmer half an
hour, and pour out.
STUFFED BEEF’S HEART WITH HORSERADISH SAUCE.
Wash and soak the heart ten minutes in cold, salt water. Fill _full_
with a force-meat of fat salt pork, minced fine with an equal weight
of bread-crumbs, a little chopped parsley, with pepper, and a small
quantity of grated lemon-peel. Sew up the swollen heart trimly in
coarse net or tarlatan, and put on in a saucepan with two cups of weak
broth, made by taking a cupful from the soup and diluting it with
water, and half a minced onion. Boil two hours, turning twice. Keep
closely covered. Make ready a cup of drawn butter, and let it get
almost cold. Then whip in the frothed whites of two eggs, and when
stiff, two tablespoonfuls of grated horseradish. You can buy it in
any market. Add the juice of a lemon, unless your horseradish is put
up in vinegar. The mixture should look like whipped cream. Put into a
sauce-boat. When your heart is done, remove the cloth, and lay upon a
hot dish. Strain the gravy; thicken with browned flour, and pour over
the heart. Pass the white sauce with it.
SCALLOPED SQUASH.
Boil and mash the squash in the customary way, and let it cool. Beat
the yolks of the two eggs, the whites of which were used for the
horseradish sauce, and when the squash is nearly cold, whip these into
it, with three tablespoonfuls of milk, one of butter, rolled in flour
and melted in the milk; pepper and salt to taste. Pour into a buttered
bake-dish, cover with fine crumbs, and bake to a light brown in a quick
oven. Eat hot.
BEETS.
Wash and cut off the tops. Boil more than an hour if they are of a fair
size. Scrape, slice, and lay in a dish. Pour over them a tablespoonful
of butter, heated with one of vinegar, and seasoned with salt and
pepper. If any are left over, save them for salad, by pouring vinegar
upon them.
NEW POTATOES.
Rub the skins off, and cook until tender in boiling salted water. Serve
whole.
GOOSEBERRY TART.
Top and tail a quart of green gooseberries. Put into a tin or porcelain
saucepan with enough water to prevent burning, and stew slowly until
they break, stirring often. Sweeten abundantly, and set by to cool.
When cold, pour into a pie-dish lined with puff-paste, cover with a
top crust, and bake in a good oven. Eat cold, but fresh, with powdered
sugar sifted over the top.
Fourth Week. Thursday.
——
String-Bean Soup.
Breaded Mutton Chops. Stewed Tomatoes with Onion.
Green Corn Boiled Whole. Mashed Potatoes.
——
Cherries.
Raspberries and Cream, and Light Cakes.
——
STRING-BEAN SOUP.
Boil three cups of string-beans—rid of all the fibres and cut small—in
hot salted water until very tender. Drain and chop them, rub them
through a colander to a pulp. Take the fat from the stock kept in the
ice-box since yesterday; pour off from the meat, and strain into a
soup pot. Bring to a boil; skim, and stir in the beans, with a great
spoonful of butter cut up in as much flour. Simmer fifteen minutes;
add seasoning, if necessary, and pour upon dice of fried bread in the
tureen.
BREADED MUTTON CHOPS.
Trim the chops well, leaving an inch of bare bone at the small end of
each. Dip in beaten egg, then in rolled cracker, and fry in hot lard or
dripping. Drain, and stand upon the large ends in a row about the base
of your hillock of potatoes.
STEWED TOMATOES WITH ONION.