thirty-five to fifty minutes, in proportion to its size. Take up, undo
the net, lay in a deep dish, blossom upward, and pour over it a cup of
rich drawn butter, with the juice of a lemon stirred in.
RAW CUCUMBERS.
See Saturday, Fourth Week in June.
GREEN CORN PUDDING.
Grated corn of 12 large ears.
1 quart of milk.
3 eggs.
2 tablespoonfuls of melted butter.
1 tablespoonful of sugar.
A little salt.
Beat the yolks well; then add the corn, the butter and salt, and stir
up hard with your “beater.” Then comes the milk, next the sugar;
lastly, the whites. Bake in a greased pudding-dish, covered, one hour.
Then brown well. Serve hot in the bake-dish.
COTTAGE PUFFS.
1 cup of milk and one of cream.
4 beaten eggs.
1 tablespoonful of butter, rubbed into the flour.
A little salt.
4 cups of prepared flour, or enough for cake batter.
Mix the whipped yolks with the milk and cream; then the salt and the
whites; lastly, the flour. Beat fast and well, and bake in “gem” pans.
The oven should be quick. Eat hot, with sauce.
Second Week. Sunday.
——
Béchamel Soup.
Boiled Mutton. Chicken Rissoles.
String Beans. Green Peas.
Raw Tomatoes.
——
Self-freezing Ice-Cream.
——
BÉCHAMEL SOUP.
Take the fat from the jellied stock in your refrigerator; dip it out
carefully from the meat—taking care of the chicken—and heat in a
saucepan. Scald a quart of milk in another vessel, and stir into it a
large spoonful of corn-starch, wet with cold milk. Pepper and salt to
taste (the milk should have had a pinch of soda in it), and pour into
the tureen. Add the boiling soup, stir up well, and serve.
BOILED MUTTON.
The leg is best for this purpose, and will look much nicer when served,
if it has been tied up in very coarse, thin muslin, or in white
mosquito-netting. Put on in plenty of boiling salted water, and cook
a quarter of an hour to the pound. Unwrap when done, brush all over
with butter, and serve with a boat of drawn butter, in which have been
stirred two dozen capers or pickled nasturtium-seed. Take care of the
liquor.
CHICKEN RISSOLES.
Cut the chicken, boiled in your soup, from the bones, and chop fine.
Add to it a cupful of mashed potato, whipped to a cream, a beaten egg,
pepper and salt; wet soft with a little of the soup, and heat in a
frying-pan, in which has been melted a little butter. Stir until very
hot, and let it get perfectly cold. You can see that this is done
before morning service, if you have an early dinner on Sunday. When
cold, make into bails; roll in egg, then in cracker-crumbs, and fry to
a light brown in lard or nice dripping. Drain off the fat, and serve
hot upon a folded napkin.
STRING-BEANS.
See Monday of Fourth Week in June.
GREEN PEAS AND RAW TOMATOES.
See Thursday of First Week in July.
SELF-FREEZING ICE-CREAM.
1 quart of rich milk.
8 beaten eggs.
3 pints of rich, sweet cream.
4 cups of sugar.
1 vanilla bean, broken in two, and boiled in the custard, or 5
teaspoonfuls of vanilla essence.
Heat the milk; pour it upon the eggs and sugar. Cook, stirring steadily
fifteen minutes, or until it has thickened well. When perfectly cold,
add the cream. Make the custard on Saturday, and set on ice. Early
Sunday morning, beat in the cream, and put all in an old-fashioned
upright freezer, set in its pail. Put a block of ice within a stout
sack, or between the folds of a piece of carpeting, and beat _small_
with a hammer. Put a thick layer into the outer part, then one of
_rock-salt_. Fill the pail in this order, and, before covering the
freezer with ice, beat the custard for five minutes with a flat stick
or ladle. Shut tightly; pack pounded ice and salt over it, and put a
folded carpet over all. In an hour and a half, open the freezer, first
wiping off the salt from about the top. Dislodge the frozen custard
from sides and bottom with a long knife, and beat and stir with your
stick, faithfully, until the custard is a smooth paste. Replace the
cover; let off the water, and pack more pounded ice and salt about it,
completely concealing the freezer. Put back the folded carpet. The
cream will take care of itself for three hours, and more, and you can,
if you like, leave it all day, with a visit of three minutes every few
hours, to let off the water and pack in more salt and ice. Do not open
the freezer until you are ready for the cream. Then take it out, wipe
it off, wrap a towel wrung out in hot water about the lower part, and
invert it upon a flat dish. Should the weather be very hot, you may
have to let off the water oftener than once in three hours; but this
seldom happens if the freezer be set in a cool cellar.
Second Week. Monday.
——
Brown Soup.
Ragoût of Mutton. Squash à la Crême.
Mashed Potatoes. Lettuce Salad.
——
Raspberries, Cream, and Cake.
Iced Coffee.
——
BROWN SOUP.
½ lb. lean bacon; 2 onions; 2 tablespoonfuls of butter; 1 scant
teaspoonful mixed allspice and cloves; 2 tablespoonfuls browned flour;
liquor in which your mutton was boiled; pepper.
Cut the bacon into strips, and slice the onions. Put the butter into
your soup-pot with these, and simmer, stirring often, until they are
browned, but not scorched. Add the flour, wet up in cold water, and
stir until very hot. Then, having taken the fat from the top of your
mutton “pot-liquor,” pour it in, with pepper and parsley. Add by
degrees, stirring well, not to lump the flour. Cover, and set at the
back of the range to simmer for two hours—more would not hurt it. When
ready for it, strain into the tureen.
RAGOÛT OF MUTTON.
Slice even, rather thick slices, without skin or fat, from your boiled
mutton, and lay in a deep dish. Pour a good glass of claret wine over
them, and cover for an hour. Make a gravy of the bones and refuse
portions with a quart of cold water. When this has boiled down to a
pint, strain it off. Let it cool, and take off the fat. Put into a
saucepan with a little minced onion, pepper, salt, and a tablespoonful
of tomato catsup, and boil down to a large cupful. Then stir in a
tablespoonful of browned flour, wet up in cold water; simmer three
minutes; add the sliced meat and wine, with a little grated lemon-peel
and a teaspoonful of currant jelly. Let all get hot slowly, but the
meat must _not_ boil, or it will be tough. Set at one side of the range
to heat, until you are ready to pour it into a deep dish.
SQUASH À LA CRÊME.
Boil and mash in the customary manner; press out all the water, and
beat in a tablespoonful of melted butter, with two of cream, heated,
pepper and salt to taste; lastly, a beaten egg. Put the mixture into
a pail, and set in boiling water fifteen minutes, stirring often, and
keeping the water at a boil. It should look like rich custard. Serve in
a deep dish.
MASHED POTATOES.
Prepare as usual, and serve without browning.
LETTUCE SALAD.
Pick out and pull apart the hearts; pile in a glass dish; sprinkle with
sugar, and season to taste with oil, vinegar, pepper, and salt.
RASPBERRIES, CREAM, AND CAKE.
Since your soup and ragoût have taken more time and labor than you like
to give to Monday’s dinner, make up for the loss by serving the dessert
given above, sure that nobody will murmur.
ICED COFFEE.
Make more coffee than usual at breakfast-time, and stronger. Add
one-third as much hot milk as you have coffee, and set away. When cold,
put upon ice. Serve at dessert, with cracked ice in each tumbler.
Second Week. Tuesday.
——
Cabbage Soup.
Mock Pigeons. Green Peas.
Cucumber Salad. Lima Beans.
——
Farina Pudding, Cold.
——
CABBAGE SOUP.
2 lbs. of lean beef, chopped, and the same of mutton-bones, well
cracked; 1 small, firm white cabbage; 1 onion; bunch of sweet herbs; 1
cup of milk, heated, with a pinch of soda; 1 tablespoonful of butter,
rubbed in one of flour; pepper and salt; 3 quarts of water.
Cook beef, onion, and bones in the water four hours, boiling slowly.
Boil the cabbage in two waters; let it get cold, and shred only the
white parts into rather coarse dice. Cool the soup, and take off the
fat. Put over the fire with pepper and salt and the chopped herbs.
Having boiled it one minute, skim, and put in the cabbage. Heat the
milk in a separate vessel; stir in the floured butter; boil until it
thickens, and pour into the tureen. When the cabbage-soup reaches the
boil, pour it upon the milk, and stir up well.
MOCK PIGEONS.
Take the bone from two nice fillets of veal; flatten them with the
broad side of a hatchet, and spread with a good force-meat of crumbs
and chopped ham, seasoned well. Roll the meat up on this; bind into
oblong rolls with soft string; lay in a dripping-pan, and pour over
them two cups of your boiling soup before the cabbage goes in—or any
other hot broth will do as well. Turn a pan over them and bake nearly
two hours, basting well with the gravy. When done, lay upon a hot dish,
while you thicken the gravy with browned flour, and season well with
pepper, salt, and tomato catsup. Boil one minute, and pour part over
the pigeons, the rest into a boat. Clip the strings carefully, and do
not pull them hard in removing them, lest you spoil the shape of the
meat.
GREEN PEAS.
See Wednesday, First Week in this month.
LIMA BEANS.
See Thursday of First Week in July.
CUCUMBER SALAD.
See Saturday of First Week in July.
FARINA PUDDING—COLD.
1 quart fresh milk; 3 tablespoonfuls of farina, soaked one hour in a
little cold water; 3 eggs; 4 tablespoonfuls of sugar; a little salt;
flavoring essence.
Heat three-quarters of the milk, salt it, and stir in the farina.
Cook half an hour, stirring often; take it off, and pour upon the
eggs, sugar, and the other cup of milk, beaten together. Return to
the farina-kettle, and stir ten minutes longer. Pour out, beat in the
flavoring, and put into a wet mould. Set on the ice, when cool. It will
soon form. Eat with cream, or fruit syrup.
Second Week. Wednesday.
——
Crab Soup.
Savory Calf’s Head. Stewed Tomatoes.
Potato Puff. Boiled Corn.
——
Cherry Soufflé.
——
CRAB SOUP.
Two pounds of lean veal chopped, covered with two quarts of cold water,
boiled down one-half, strained, cooled, skimmed and seasoned with
pepper and salt. Meat of three large crabs, boiled and cold. One pint
milk, and a pinch of soda stirred into it. Pepper, salt, nutmeg, one
teaspoonful of anchovy paste. One cup of boiled rice—soft and hot.
Tablespoonful of floured butter. Return the broth—prepared as directed
above—to the fire, with the rice, and simmer until the latter is broken
to pieces. Strain, rubbing the rice through the sieve; set over the
fire, adding the nutmeg and anchovy; then the crab meat, cut into small
dice. Simmer ten minutes longer—it must not actually _boil_—and pour
into the tureen. Add the boiling milk, which has been thickened with
the floured butter; stir up well and serve. Pass sliced lemon, crackers
and butter with it.
SAVORY CALF’S HEAD.
Wash the head well—it should of course have been cleaned with the skin
on; take out the tongue and brains; boil them in a separate vessel, and
keep on ice for to-morrow’s soup. Put on the head (the two sides tied
into the original shape by a band of tape) in plenty of cold water,
slightly salt, and cook gently one hour and a half. Take out, wipe dry,
score the cheeks in squares, and wash the head on top and sides, with
beaten egg. Sift over it a mixture of rolled cracker, pepper and salt;
and set in a quick oven. In ten minutes, baste with melted butter; five
minutes later, with a cupful of broth from the pot poured gradually
over it. Cover with thick white paper and cook ten minutes longer,
then dish, with thin slices of crisped ham laid about it. Thicken the
gravy in the pan with browned flour, and send up in a boat. Save the
pot-liquor for soup, seasoning it, and keeping in a cold place.
STEWED TOMATOES.
Loosen the skins by pouring boiling water upon them. Peel, slice, and
put into a saucepan with a little minced onion, pepper, salt and sugar,
and stew from twenty-five to thirty minutes. Just before taking them
up, add a good lump of butter.
POTATO PUFF.
Mash the potatoes very light and soft; whipping in milk, butter, salt,
and two beaten eggs. Heap within a greased bake-dish, and set in a good
oven until well browned. Serve in the bake-dish.
BOILED CORN.
See Thursday, Fourth Week in June.
CHERRY SOUFFLÉ.
2 cups of milk; 1 cup of prepared flour; 5 eggs; 4 tablespoonfuls
sugar; 1 teaspoonful bitter almond flavoring; 1 cup of stoned cherries,
dredged with flour; a pinch of salt.
Scald the milk and pour it—a little at a time—upon the flour, stirring
constantly, to a smooth batter. Return to the custard kettle, and stir
until thick as hasty pudding. Pour, still hot, upon the yolks beaten up
with the sugar. Whip up thoroughly and let it cool. Whisk the whites
very stiff and beat rapidly into the cold paste. Butter a mould, line
thickly with the dredged cherries, and put in the mixture, carefully,
not to disturb the cherries, which should stick to the buttered sides.
Allow room for swelling in the mould. Put on the top, set in a pot of
boiling water, and cook for an hour and a half. Dip into cold water,
and turn out upon a hot dish. Eat soon, with a good pudding sauce.
Second Week. Thursday.
——
Plain Calf’s Head Soup.
Fried Chickens. Fried Kidney-Beans.
New Potatoes. Lettuce Salad.
Beets, Sautés.
——
Blackcap Shortcake, Hot.
——
PLAIN CALF’S HEAD SOUP.
1 lb. of lean beef cut into strips and fried brown, with a sliced
onion, in dripping; 1 grated carrot; 1 sliced turnip; bunch of herbs
chopped; pot-liquor from yesterday’s calf’s head.
Skim the cold broth, and put on with the fried meat and onions, the
herbs and vegetables. Cook gently three hours, and strain. Add a
tablespoonful—heaping—of browned flour wet in cold water; simmer a
minute, and put in the cold tongue and brains—kept from yesterday—cut
into dice. Cook gently three minutes, and pour out.
FRIED CHICKENS.
Cut up a pair of young chickens, as for fricassee. Lay in cold water
for one minute, and, without wiping them, pepper and salt each piece;
roll in flour and fry in hot lard to a fine brown. Pile upon a
hot-water dish; fry some whole bunches of green parsley in the lard,
and lay over and about them. This is the famous fried chicken of the
South.
FRIED KIDNEY-BEANS.
Boil tender in hot salted water, drain, and when nearly cold, mash
them, partially, leaving here and there a whole grain. Have ready in
a frying-pan some strips of fat salt pork fried crisp in their own
grease. Season this with pepper, and stir in the beans. Cook, stirring
briskly, until smoking hot. Dish with the crisped pork on top.
NEW POTATOES.
Rub, or scrape off the skins; cook until tender, in hot salted water;
dry in the open pot on the range, after draining them, and serve.
BEETS SAUTÉS.
Boil and slice as for plain boiled beets. Put into a saucepan with a
great spoonful of butter, the same of vinegar, with pepper and salt.
Shake and toss until they are glazed with the hot butter; then dish.
LETTUCE SALAD.
See Monday of this Week.
BLACKCAP SHORTCAKE—HOT.
Please see Wednesday of Second Week in June.
Second Week. Friday.
——
Soup à la Bonne Femme.
Mashed Potatoes. Roast Ducks.
Raw Tomatoes. Green Peas.
——
Currant and Raspberry Tart.
——
SOUP À LA BONNE FEMME.
2 lbs. of good white fish—halibut, bass, or pickerel will do; 3 eggs; 1
cup of milk; 1 onion; bunch of sweet herbs; 2 tablespoonfuls of butter
rubbed in flour; cayenne and salt to taste; a little nutmeg; 3 quarts
of water.
Boil together fish, herbs, and onion in cold water for two hours.
Strain; pick the fish from the bones, and chop so fine that you can rub
it through the colander into the soup. Season, and put back into the
soup-pot. Simmer ten minutes and stir in the butter. Heat the milk in
a farina-kettle; pour it upon the beaten eggs, and stir over the fire
until it _begins_ to thicken. Pour into the tureen, add the soup, stir
up well, and serve. It is well to add a pinch of soda to the milk in
heating.
ROAST DUCKS.
Clean, wash, and stuff the ducks; adding sage and onion to the
force-meat for _one_. Fill the other with the ordinary poultry
dressing. Lay in the dripping-pan; pour a cup of boiling water over
them, and roast, basting often, about twelve minutes to the pound,
unless they are very young and tender. Take them up; strain the gravy,
and take off the fat. Season; thicken with browned flour, and pour into
a boat.
MASHED POTATOES.
Whip boiled mealy potatoes to pieces with a fork, and, when they are a
powdery pile, whip in butter, milk, and salt. They should be light and
creamy. Pile roughly upon a hot dish.
GREEN PEAS.
Shell; lay in cold water fifteen minutes; put on in boiling salted
water, with a lump of loaf-sugar, if they are market peas. Boil twenty
minutes, if young; drain very dry; dish, and season with pepper, salt
and plenty of butter.
RAW TOMATOES.
Peel with a keen knife. Slice, and lay in a glass bowl, and pour on a
dressing made by rubbing together half a teaspoonful each of pepper,
salt, sugar, and made mustard, with two tablespoonfuls of best oil,
beating into this, a few drops at a time, five tablespoonfuls of
vinegar, and at last the yolk of a raw egg. Set the salad upon the ice
for half an hour.
CURRANT AND RASPBERRY TART.
Mix together three cups of currants and one of raspberries. Sweeten
abundantly; fill shells of good pie-paste with them; cover with crust,
and bake. Eat cold, with powdered sugar sifted over them.
Second Week. Saturday.
——
Pea and Tomato Soup.
Salmi of Ducks. Mashed Squash.
String-Beans. Cucumbers.
——
Almond Corn-Starch Blanc-Mange.
——
PEA AND TOMATO SOUP.
1 lb. of lean ham; 2 lbs. of lean beef; 2 lbs. of lean veal; 2 onions;
bunch of sweet herbs; 12 tomatoes; 1 quart of green peas; 5 quarts of
water; pepper and salt to taste; corn-starch; sugar.
Cook the meat, cut into strips, and the herbs and onions in the cold
water four hours. Strain; put the meat and half the stock on the
ice—after seasoning well—for Sunday. Season the rest, when you have
cooled and skimmed it, and put over the fire with the sliced tomatoes
and peas. Boil slowly half an hour. Pulp through a colander; stir in a
tablespoonful of corn-starch wet with cold water, and a tablespoonful
of white sugar. Simmer five minutes, and pour out.
SALMI OF DUCKS.
Cut the meat neatly from the bones, having the slices as nearly as
possible of uniform size. Make a gravy of the bones, stuffing, skin,
etc., and a quart of water, boiling gently down to one large cupful.
Skim and strain this into a saucepan. Add the juice of a lemon, and
browned flour for thickening; stir smooth, and lay in the sliced duck.
Warm slowly at one side of the range, but do not let it boil. When very
hot, pour upon oblong slices of fried toast covering the bottom of a
hot dish.
MASHED SQUASH.
Peel, quarter, and boil soft. Mash in a hot colander, pressing hard.
Serve in a deep dish, with butter, pepper, and salt beaten in.
STRING-BEANS.
Cut off the strings from both sides; cut into short lengths, and cook
tender in boiling salt water. They require twice as much time as
peas. Drain, season with pepper, salt, and butter. Set aside half for
to-morrow’s salad.
CUCUMBERS.
Peel and lay in ice-water one hour. Slice; put upon a lump of ice in a
salad-dish, and season to taste upon saucers after they are helped out.
ALMOND CORN-STARCH BLANC-MANGE.
1 quart of milk; 4 tablespoonfuls of corn-starch; 3 eggs; ¼ lb.
almonds, blanched, dried, and pounded; rose-water and bitter almond; ¾
cup of powdered sugar.
Scald the milk, with a pinch of soda stirred in. Have the almonds
beaten to a paste with a teaspoonful of rose-water, and stir into
the hot milk. Simmer five minutes; then strain through thin muslin,
pressing hard upon the almonds. Add this, hot, to the beaten eggs and
sugar; put upon the fire, and stir in, with the eggs, the corn-starch
wet up in cold milk, never taking the spoon out until it is thick. Take
off; flavor, and pour into a wet mould. Set in ice, and it will soon
form. Eat with sugar and cream.
Third Week. Sunday.
——
Rice Soup.
Stuffed Veal with Garnish of Green Peas.
Boiled Corn. New Potatoes.
Bean Salad.
——
Orange Snow.
Iced Tea and Cake.
——
RICE SOUP.
Take the fat from your cold stock, and strain it from the meat. Boil up
once and skim. Add half a cup of rice, and simmer until this is very
tender. Add the water in which have been soaked two tablespoonfuls of
burnt sugar, and pour out.
STUFFED VEAL WITH GARNISH OF GREEN PEAS.
Take the large bones from a piece of loin of veal; stuff the cavities
thus made with a good force-meat of chopped pork crumbs and seasoning—a
few chopped mushrooms are an improvement—cover the sides with greased
sheets of thick writing-paper; put a cupful of soup stock or other
gravy in the dripping-pan, and baste well, for one hour with butter
and water, afterwards with the gravy. Cook fully twelve minutes to
the pound. Take off the paper during the last half hour; dredge with
flour, baste with butter, and brown nicely. Take up and keep hot while
you skim the fat from the gravy, stir into it half a cupful of chopped
mushrooms and a little browned flour. Serve this—having cooked it three
minutes—in a boat. Have ready some green peas, boiled and seasoned, and
make a fence of them about the veal when dished.
NEW POTATOES.
Refer to Thursday, Second Week in July.
BOILED CORN.
See Thursday, Fourth Week in June.
BEAN SALAD.
Cut the beans into inch-lengths, pile in a salad-dish and pour upon
them such a dressing as you compounded for the raw tomatoes on Friday
of Second Week in July. Garnish with curled lettuce.
ORANGE SNOW.
4 large sweet oranges, all the juice, and the grated peel of one; juice
and half the grated peel of 1 lemon; 1 package of Coxe’s gelatine
soaked in a cup of cold water; whites of 4 eggs, whipped stiff; 1 large
cup of white sugar; 3 cups of boiling water.
Mix the juice, and peel of the fruit with the soaked gelatine, also the
sugar. Leave them covered for one hour, then pour on the boiling water
and stir clear. Strain through flannel, wringing hard. When quite cold,
whip in the frothed whites very gradually until the mixture is a white
sponge. Put into a wet mould on Saturday, and set on the ice.
ICED TEA AND CAKE.
Set the tea aside after breakfast in a pitcher, or bottle, which you
can keep in ice. When you serve it, half fill each glass with ice, put
in more sugar than you would use for hot tea, and pour on the cold
liquid.
Third Week. Monday.
——
Summer Squash, or “Cymbling” Soup.
Scalloped Veal. Mashed Turnips.
Stewed Tomatoes. Potatoes, Boiled Whole.
——
Bananas, Oranges, and Cherries.
Iced Coffee and Fancy Biscuits.
——
SUMMER SQUASH, OR CYMBLING SOUP.
The bones from your cold veal; 2 lbs. lean, raw veal, chopped fine;
1 onion; 2 tablespoonfuls of butter rubbed in flour; 1 cup of milk,
with a pinch of soda; 1 tablespoonful of white sugar; 2 beaten eggs;
2 good-sized white squash pared and quartered; pepper and salt; fried
bread; 4 quarts of water.
Boil bones, meat, and onions in four quarts of water until this is
reduced to two. Strain, cool, and take off the fat. Cook the squash
in one pint of the stock until soft enough to rub through a colander;
pulp, and put this, with its liquor, in the remaining three pints of
broth; also the sugar, seasoning, and floured butter, and cook slowly
without boiling, five minutes. Heat the milk, pour upon the eggs, stir
over the fire until it begins to thicken. Put dice of fried bread into
the tureen; pour on the milk and eggs, then the soup, and stir up well.
SCALLOPED VEAL.
Chop the cold veal and stuffing; put a layer into a greased bake-dish;
season, and wet with the cold gravy. Lay chopped mushrooms upon
this; then bread-crumbs, with butter scattered over them. More meat
seasoning, mushrooms and crumbs should fill the dish, with plenty of
crumbs, profusely buttered, on top. Wet each layer of meat with gravy.
Cover the dish, and bake until it bubbles on top. Brown lightly, and
send to table in the dish in which it was cooked.
MASHED TURNIPS.
Peel, slice, and cook soft in boiling salted water. Mash in a hot
colander, pressing well. Season with salt, pepper and butter; smooth
into a heap in a root-dish, and put pats of pepper on top.
STEWED TOMATOES.
See Wednesday of Second Week in July.
POTATOES, BOILED WHOLE.