cook fifteen minutes. Then, pour in a pint of cold water. This checks
the boil and throws the meal, or starch, to the surface. Increase the
heat, and boil until a fork will pierce the largest. Throw off the
water; set the pot on the range, and let the moisture evaporate. Put
the potatoes in a deep dish; pour upon them a few spoonfuls of melted
butter mixed with chopped parsley, and serve.
BANANAS, ORANGES, AND CHERRIES.
Put bananas and oranges in one dish; the cherries, bestrewed with
cracked ice, in another.
ICED COFFEE AND FANCY BISCUITS.
See Monday of Second Week in July.
Third Week. Tuesday.
——
Bread-and-Cheese Porridge.
Lamb Chops.
Purée of Peas and Onion. Lima Beans.
Moulded Potato. Currant Jelly.
——
Currants and Raspberries.
Unity Cake.
——
BREAD-AND-CHEESE PORRIDGE.
2 lbs. of beef-bones cracked; 2 lbs. coarse mutton—lean and chopped;
1 lb. stale bread-crusts, dried to crispness in the oven; 4 quarts of
water; 4 tablespoonfuls fine grated cheese; 2 tablespoonfuls of butter,
rolled in flour; pepper, salt, and chopped parsley; 1 onion.
Put on the bones, meat, and onion in the water, and boil three hours.
Cool, and take off the fat. Season, and re-heat. Put in the crusts;
cook very slowly until they are like a jelly. Take them from the fire;
beat in a bowl until smooth; put back into the soup, and simmer fifteen
minutes. Stir in the butter; cook five minutes, and pour upon the
cheese in the tureen. Stir up well.
LAMB CHOPS.
Trim very neatly, and broil upon a buttered gridiron over a clear fire,
turning often. Wind a strip of frilled tissue-paper about the bit of
bare bone left upon each one.
PURÉE OF PEAS AND ONION.
Take a cupful of broth from your soup-pot, before adding the bread.
Cool, and take off the fat, and return to the fire with two quarts
of green peas and a sliced onion. Set the vessel containing it in a
saucepan of boiling water, and cook, closely covered, until the peas
begin to break. Put into a bowl; bruise the peas with a potato pestle,
and return to the fire with the liquor in which they were stewed. Add
a little parsley and a lump of sugar, with pepper, salt, and butter.
Simmer five minutes, and turn out into a deep dish.
LIMA BEANS.
Shell, and cook in boiling, salted water twenty-five minutes. Drain,
season, and serve.
MOULDED POTATO.
Mash—or rather, beat up lightly with a fork. Work in butter and milk,
but do not get it too soft. Fill small cups—wet with cold water—with
the potato, pack down firmly and turn out upon a greased bake-pan.
Brown in a quick oven until they are of a russet hue; glazing with
butter, as they color. Transfer to a flat, hot dish.
CURRANTS AND RASPBERRIES.
Slightly mash the currants, leaving as many whole ones as you break.
Sweeten plentifully, and, just before serving, mix with them an equal
quantity of red or white raspberries, fresh and whole.
UNITY CAKE.
Make fresh for the day, according to directions given in “BREAKFAST,
LUNCHEON, AND TEA,” page 333.
Third Week. Wednesday.
——
Ox-tail Soup.
Beefsteak with Wine Sauce. Cream Onions.
Baked Squash. Raw Tomatoes.
——
Ambrosia Custard.
——
OX-TAIL SOUP.
2 ox-tails; bunch of thyme and parsley; 1 large onion, sliced; 2 grated
carrots; ½ lb. fat salt pork; 6 quarts of water; 1 small onion stuck
with six cloves; browned flour; 2 tablespoonfuls of butter.
Slice the pork, and fry. When the fat has covered the bottom of the
pan, put in the large sliced onion and fry to a good brown. Then add
the tails, cut at each joint. When they have been in five minutes, take
them out and put into the soup-pot with the fried onion and water.
Cover and cook slowly two hours. Then put in the carrots, herbs, and
clove onion, and stew two hours more. Strain, pulping the vegetables;
cool, take off the fat, and season the soup. Put over the fire, and
when it again simmers, stir in the butter _melted_ and rubbed into the
browned flour to form a paste. Boil up once and it is ready. Put the
remnants of the tails into a jar, or bowl, and add to them half the
soup. When cold put on ice for to-morrow.
BEEFSTEAK WITH WINE SAUCE.
Flatten and broil your steak as usual, but when you lay it upon the
hot-water dish, have ready this sauce: 1 glass of brown sherry; 1 large
spoonful of mushroom or walnut catsup; 2 tablespoonfuls of butter,
rolled in a mere dust of flour; pepper and salt to taste. Heat to
boiling—quickly—in a saucepan, and when it has been poured upon the
steak, cover and let stand a few minutes before you serve.
CREAM ONIONS.
Boil in two waters. Drain, and if they are large, cut into quarters,
and pour over them a cup of scalding milk—in which a pinch of soda has
been stirred. Set over the fire, add a tablespoonful of butter, half
a teaspoonful of corn-starch, wet with milk, a little minced parsley,
with pepper and salt. Simmer three minutes, and pour out.
BAKED SQUASH.
See Friday, First Week in July.
RAW TOMATOES.
See Friday, Second Week in July.
AMBROSIA CUSTARD.
1 quart of milk; 5 eggs; 4 tablespoonfuls of sugar for custard and 2
for _méringue_; 1 grated cocoanut; bitter almond flavoring.
Heat the milk; pour upon the sugar beaten up with the yolks of all
the eggs and the whites of two. Cook, stirring all the time, until it
begins to thicken. Pour it hot upon one-third of the grated cocoanut.
Stir up well; flavor, and when cold put into a glass dish. Cover it
with grated cocoanut, and heap high upon this a _méringue_ made of the
reserved whites and sugar.
Third Week. Thursday.
——
Yesterday’s Soup.
Roast Chickens. Stewed Potatoes.
Stuffed Tomatoes. Green Corn Pudding.
——
Lemon Méringue Pie.
——
YESTERDAY’S SOUP.
Take every particle of fat from the cake of soup jelly you will find in
your refrigerator; add a cup of boiling water to thin it sufficiently
to pour off from the meat; strain it into the soup-pot, boil gently
once and skim; add seasoning if you find it needed, also a glass of
wine and the juice of a lemon, and pour out.
ROAST CHICKENS.
Clean, wash out in several waters, and stuff with crumbs mixed in tepid
water, then drained and put over the fire in a saucepan with a little
hot butter in the bottom. Stir the crumbs until hot and almost dry, add
chopped parsley, salt and pepper; take it off and beat in two frothed
eggs. Fill the chickens, sew up the vents, and tie up the necks. Cover
the breasts with very greasy writing-paper. Put a cup of boiling water
into the dripping-pan and roast one hour, basting freely. Ten minutes
before taking up the fowls, remove the papers and baste the breasts
three times with butter while browning. Pour off the fat from the
gravy; add the chopped yolks of two eggs, a little browned flour, with
pepper and salt. Boil up and serve in a boat.
Salt the giblets slightly and keep upon ice for to-morrow’s soup.
STEWED POTATOES.
Pare and cut in rather large dice. Stew twenty minutes in boiling
salted water. Pour nearly all of this off and put on as much cold milk.
Stew ten minutes more; stir in a tablespoonful of butter rolled in
flour; a little minced parsley, pepper and salt. Simmer five minutes
and pour out.
STUFFED TOMATOES.
Select enough large, smooth tomatoes to fill a bake-dish. Cut a piece
from the top of each to serve as a cover. Scoop out the pulp, taking
care not to injure the skin. Chop up a few spoonfuls of the meat from
the soup; mix with it a little chopped pork and bread-crumbs. Add the
tomato-pulp, pepper and sugar, and fill the skins. Put on the tops, and
bake, covered, half an hour. Uncover and brown.
GREEN CORN PUDDING.
See Saturday, First Week in July.
LEMON MÉRINGUE PIE.
3 eggs; 1 great spoonful of butter; ¾ cup of white sugar. Juice and
grated peel of 1 lemon.
Cream butter and sugar; beat in yolks and lemon, and fill one large
open shell of paste, or two small ones. Beat the whites to a stiff
_méringue_, with three tablespoonfuls of powdered sugar, and a little
rose-water. When the pies are done, draw to the door of the oven,
spread quickly with this mixture, and shut them in again for three
minutes. Eat cold.
Third Week. Friday.
——
Giblet Soup.
Halibut à la Royale. Chicken Cutlets.
Mashed Potatoes. Lettuce Salad.
Green Peas.
——
Coffee Cream.
——
GIBLET SOUP.
Break up the skeletons of your roast chicken. Put bones, stuffing, and
giblets into a soup-pot with four quarts of water. Boil one hour, and
take out the giblets. Boil the rest an hour more; strain, cool, and
skim. Then put back over the fire to simmer. Meanwhile, you should have
fried an onion—sliced—in two tablespoonfuls of butter; then taking out
the onion, have stirred in a _great_ spoonful of browned flour, and
cooked it, stirring incessantly five minutes. Now thin this mixture
with a few spoonfuls of your soup, and strain it into the soup-kettle.
Lastly, add the chopped giblets; season well, and pour out.
HALIBUT À LA ROYALE.
6 lbs. of halibut in one piece; ½ cup of bread-crumbs; 2 tablespoonfuls
chopped fat salt pork; 2 teaspoonfuls essence of anchovy; ¼ cup of
melted butter; 1 cup of boiling water. Juice of 1 lemon. Pepper and
salt.
Lay the halibut in salt and water two hours. Wipe it; make incisions on
each side of the back-bone, and put in a dressing made of bread-crumbs,
chopped pork, pepper, salt and a little anchovy. Pour into the bottom
of a neat bake-dish the butter, hot water, lemon and anchovy essence.
Lay in the fish; cover, and bake one hour, basting often. Send to table
in the dish.
CHICKEN CUTLETS.
The meat of your cold fowls chopped very fine; 1 cupful of drawn butter
or gravy; 4 eggs; ½ cupful of bread-crumbs; pepper and salt; beaten egg
and rolled cracker.
Put the gravy into a saucepan, and when hot, stir in the meat, well
seasoned, and the bread-crumbs. As they heat, add the beaten eggs, and
mix all well together, stirring constantly for three minutes; then pour
out upon a broad dish to cool. When cold and stiff, cut into oblong
cakes, three inches long by two wide; dip in egg, then in cracker, and
fry in hot lard. Drain, and pile upon a flat dish, log-cabin-wise, and
serve.
MASHED POTATOES.
Serve with the fish.
GREEN PEAS.
See Friday of Second Week in July.
LETTUCE SALAD.
See Monday, Second Week in July.
COFFEE CREAM.
1 quart of rich milk; 1 cup of strong, made coffee; 1 pint of sweet
cream, whipped in a syllabub churn; yolks of 3 beaten eggs; 1 cup of
sugar; 1 package of Cooper’s Gelatine, soaked one hour in a little cold
water.
Scald the milk; add a pinch of soda; put in the hot coffee, and pour
upon the beaten yolks and sugar. Return to the fire, and stir until it
begins to thicken; when, add the gelatine, and take off. Stir until the
gelatine has dissolved. When perfectly cold, whip in, by degrees, the
frothed cream, and put in a wet mould to form. Keep upon the ice until
wanted.
Third Week. Saturday.
——
Julienne Soup.
Mutton Stew with Peas. Potato Croquettes.
Boiled Corn. Cucumbers.
——
Cream Cake and Chocolate.
——
JULIENNE SOUP.
2 lbs. of beef, and the same of lean veal; 1 lb. of lean ham; 2
carrots; 2 turnips; 2 onions; 1 cup of Lima beans; 3 tablespoonfuls of
butter; sweet herbs; pepper and salt; 6 quarts of water.
Cut the meat small, and cook with herbs in the water four hours.
Strain. Put the meat and half of the stock, well seasoned, upon the
ice. Cool the rest, skim, season, and put back into the pot. Prepare
your vegetables in the following manner: Put the butter into a
frying-pan, and when hot, fry the onion, sliced, in it; then, carrots
and turnips cut into strips less than an inch long. When they have
cooked five minutes, put them into the soup. Simmer half an hour; skim,
and put in the beans. Cook gently half an hour more, and pour out.
MUTTON STEW WITH PEAS.
Take three pounds from the breast, and cut it into inch-square pieces.
Dredge these with flour, and fry brown in good dripping; add a small,
sliced onion, and a tablespoonful of chopped herbs. Cover well with
cold water, put on the saucepan-lid, and stew gently until very tender.
Take out the meat, and keep hot over boiling water; strain and season
the gravy; put in a quart of young peas, and stew slowly until the peas
are done. Put back the meat, boil up once, and serve.
POTATO CROQUETTES.
Mash two cups of potatoes light and smooth; season with pepper, salt,
and a little nutmeg, and beat in two eggs. Put a spoonful of dripping
into a frying-pan, and when it hisses, stir in the potato mixture.
Keep stirring until it is very hot. Spread upon a dish to cool. When
cold, mould into croquettes; dip in beaten egg, then in rolled cracker,
and fry to a fine yellow-brown. Drain well, and heap upon a dish.
BOILED CORN.
See Thursday, Fourth Week in June.
RAW CUCUMBERS.
See Saturday, Second Week in July.
CREAM-CAKE AND CHOCOLATE.
2 cups of powdered sugar; ⅔ cupful of butter; 4 eggs; ½ cupful of milk;
3 cups of prepared flour.
Cream butter and sugar; add the beaten yolks, the milk, finally the
frothed whites, alternately with the flour. Bake in jelly-cake tins.
When cold, spread the following mixture between them:
1 cup of milk; 2 small teaspoonfuls of corn-starch; 1 egg; 1
teaspoonful of vanilla; ½ cup of sugar.
Scald the milk; add the corn-starch, wet with a little cold milk; pour
upon the beaten eggs and sugar. Return to the fire, and stir until
quite thick. Flavor when cold. Make a good cup of chocolate, and pass
with this delicious cake.
Fourth Week. Sunday.
——
Chicken Soup with Eggs.
Braised Beef. Stewed Onions.
Whipped Potatoes. Cream Squash.
Tomato Salad.
——
Claret Jelly and Cake.
——
CHICKEN SOUP WITH EGGS.
1 large chicken; 4 quarts of water; 1 cup of milk; 1 cup of raw rice;
pepper, salt, and chopped parsley; 6 eggs.
Put on the chicken, trussed, but not stuffed, in the water with the
rice. Boil three hours, or until the bones are ready to slip from
the meat. Take out the chicken, salt it and put by in a cool place
for to-morrow. Cool and skim the soup; season it, and rub through a
soup-sieve back into the pot, rice and all. The rice should be boiled
to pieces, and pass freely through the sieve. Put in the parsley, and
simmer, while you heat the milk in a separate vessel, and poach an egg
for each person who is to partake of the soup. Trim each egg round when
you have taken it from the water, and lay carefully upon a flat dish.
Pour the hot milk into the tureen; then the soup. Stir well, and lay
the eggs upon the top, one by one, taking pains not to break them.
BRAISED BEEF.
Lay a piece of beef-fillet, without bone, weighing five or six pounds,
in a broad pot. Scatter sliced onion over it, salt slightly, and, if
you have any good gravy, add this to the cupful of boiling water you
pour over the meat. Cover tightly, and cook slowly an hour and a half,
adding boiling water should the gravy sink too low. When done, dredge
with flour, set in a hot oven, and, as the flour browns, baste with
butter, to glaze. It should not remain longer than ten minutes in the
oven. Strain the gravy; pour off the top fat; put into a saucepan
with a little browned flour and a tablespoonful of catsup. Boil until
thickened; pour a few spoonfuls over the meat, the rest into a boat.
STEWED ONIONS.
Cook as on Wednesday, Third Week in July.
WHIPPED POTATOES.
Pare, boil, and dry out the potatoes, and whip, first into powder,
then, adding milk and butter, to a cream; at last, beat in the
stiffened white of an egg. Pile roughly in a deep dish, and set in the
oven to warm up, but not to “crust” or brown, and send to table.
CREAM SQUASH.
Pare, quarter, boil in hot, salted water, and mash. Put into a saucepan
a half-cup of hot milk, a tablespoonful of butter rolled in flour, and
a little salt and pepper. Stir in the squash until well mixed and ready
to boil. Turn out into a deep dish.
TOMATO SALAD.
Refer to Friday, Second Week in July.
CLARET JELLY AND CAKE.
1 package Coxe’s gelatine, soaked in a large cup of water; 2 cups of
sugar; 2 cups fine claret; 1 pint of boiling water; the juice of one
lemon; a pinch of mace.
Put soaked gelatine, sugar, and lemon together, and cover for half an
hour. Pour on the boiling water; stir until melted, and strain through
a flannel bag. Add the wine, and strain, without squeezing, through
double flannel. Put in a wet mould, and set in ice. Turn out upon a
cold glass dish, and pass cake with it. Make it on Saturday.
Fourth Week. Monday.
——
A Baked Soup.
Chicken Scallop. Green Peas.
New Potatoes. Lettuce.
——
Huckleberries, Cream, and Cake.
——
A BAKED SOUP.
3 lbs. of lean mutton, boneless, and cut into strips, 1 carrot; 1
turnip; 1 onion—all cut into dice; 6 ripe tomatoes, sliced thin; 1
pint young green peas; 1 cup of green corn cut from the cob; bunch
of sweet herbs, chopped; 2 quarts of cold water; pepper and salt; 1
tablespoonful of sugar; 2 tablespoonfuls of butter, cut into bits and
rolled in flour.
Put all these into a stout stone jar early in the day. Fit on a tight
top, putting a paste of flour and water over the crack between the
mouth of the jar and the cover, and set within a dripping-pan of
boiling water in the oven. Do nothing more to it until dinner-time,
except to add more boiling water as that in the pan evaporates. When
ready for the soup, pour into the tureen without straining.
CHICKEN SCALLOP.
Cut cold boiled chicken into pieces less than an inch long. Have ready
a cup of yesterday’s soup in a saucepan—or some drawn butter—and, when
hot, stir in the meat. Just boil, and pour upon a beaten egg. Cover the
bottom of a bake-dish with fine crumbs; pour in the mixture, rather
highly seasoned; strew with more crumbs; put drops of butter over the
surface, and bake, covered, half an hour; then brown quickly.
GREEN PEAS.
Shell, and boil in hot salted water from twenty to twenty-five minutes,
adding a lump of sugar, if they are not freshly gathered. Drain well;
dish, and season with pepper, salt, and butter.
NEW POTATOES.
Scrape off the skins, and cook in boiling salted water, until a fork
will go in easily. Turn off all the water. Set the uncovered pot for a
moment upon the range, throwing in a little fine salt. Then send up in
a dish, with a napkin thrown lightly over it.
LETTUCE.
Do not trouble yourself to-day with making salad-dressing. Pick apart
the lettuce leaves, put into a salad-bowl with cracked ice below and
among them, and pass the oil, pepper, salt, and vinegar with it.
HUCKLEBERRIES, CREAM, AND CAKE.
Pick over and wash the berries. Drain, and serve in a glass dish. Send
around sugar and cream with them, and follow with the cake-basket.
Fourth Week. Tuesday.
——
Potage aux Croûtons.
Devilled Crab. Corned Beef and Turnips.
Lima Beans. Beets.
——
Plain Boiled Pudding.
——
POTAGE AUX CROÛTONS.
3 lbs. of lean beef; fried bread; 1 onion, sliced; 3 quarts of water;
chopped herbs; 1 carrot, cut up; pepper, salt, and 1 great spoonful of
clear catsup—walnut or mushroom; dripping.
Fry meat and vegetables ten minutes in plenty of hot dripping. Drain
this off, and set by in the pan while you put meat, vegetables, and
herbs on in the water, and set where they will heat slowly to a boil.
Prepare the _croûtons_ by cutting out, with the top of a pepper-box,
small rounds of stale bread, and frying them in the dripping used for
the beef, etc. Drain, and set these in an open oven, that they may get
very dry. Boil the soup three hours. Strain; cool, skim, season; boil
and skim five minutes, and put in the _croûtons_. Heat three minutes,
but do not boil, and pour out.
DEVILLED CRAB.
1 cup of crab-meat, picked from the shells of well-boiled crabs; 2
tablespoonfuls of fine bread-crumbs or rolled cracker; yolks of two
hard-boiled eggs, chopped; juice of a lemon; ½ teaspoonful of made
mustard; a little Cayenne pepper and salt; 1 cup of good drawn butter.
Mix one spoonful of the crumbs with the chopped crab-meat, yolks,
seasoning, and drawn butter. Fill scallop-shells—large clam-shells will
do, or small paté-pans—with the mixture; sift crumbs over the top, and
heat to slight browning in a quick oven.
CORNED BEEF AND TURNIPS.
Cook the beef in plenty of cold water, bringing slowly to the boil.
Cook fifteen minutes to the pound after it begins to simmer. When about
three-quarters done put in a dozen turnips, peeled and quartered. When
you dish the beef, lay these—unmashed—about it. Serve the meat with
drawn butter, having as a base the pot-liquor. Save the rest of the
liquor for to-morrow’s soup.
LIMA BEANS.
Shell, and cook in boiling salted water about twenty-five minutes. Then
drain, pour over them a little drawn butter, well peppered, and serve.
BEETS.
Be careful, in cutting off the tops and washing them, not to break
the skins, or they will bleed away their color in the water. Cook in
boiling water one hour. Scrape; slice; salt, pepper, and butter, and
pour a few spoonfuls of boiling vinegar upon them after they are dished.
PLAIN BOILED PUDDING.
3 heaping cups of flour; 2 cups of buttermilk or “loppered” milk; 1
_full_ teaspoonful of soda, dissolved in boiling water; ½ cupful of
powdered suet; 1 teaspoonful of salt.
Stir the sour milk into the flour gradually until it is free from
lumps. Put in salt and suet; lastly, beat in the soda water quickly and
faithfully. Put into a buttered mould, and boil an hour and a half. Eat
hot with sauce.
Fourth Week. Wednesday.
——
Butter (or Lima) Bean Soup.
Breaded Veal Cutlets. Mashed Potatoes.
Succotash. Devilled Tomatoes.
——
Baked Huckleberry Pudding.
——
BUTTER (OR LIMA) BEAN SOUP.
The pot-liquor from your beef; 1 quart of butter (or Lima) beans; ½
cup corn-meal, scalded and left to cool; 1 onion; bunch of parsley; 2
teaspoonfuls essence of celery; 2 beaten eggs; pepper.
Take the fat from the pot-liquor and put over the fire with the beans,
onion, and scalded meal. The latter should be soft as thin mush. Stir
until this is well mixed with the soup, and boil gently, stirring
now and then, until the beans are broken to pieces. Rub to a _purée_
through a colander; put in pepper and chopped parsley. Simmer five
minutes, and pour a cupful upon the beaten eggs. Stir this back into
the soup; cook one minute, without quite boiling, and serve. Pass
sliced lemon with it.
BREADED VEAL CUTLETS.
Trim and flatten the cutlets; pepper and salt, and roll in beaten egg;
then in pounded cracker. Fry rather slowly in good dripping; turning
when the lower side is brown. Drain off the fat; squeeze a little
lemon-juice upon each, and serve in a hot, flat dish.
MASHED POTATOES.
Mash very soft with butter and milk; season and heap irregularly upon a
dish.
SUCCOTASH.
6 ears of corn; 1 pint of string-beans, trimmed and cut into short
pieces; 1 tablespoonful of butter rolled in flour; 1 cup of milk;
pepper and salt.
Cut the corn from the cob, bruising as little as possible. Put over
the fire with the beans in enough hot water, salted, to cover them,
and stew gently half an hour. Turn off nearly all the water, and add
a cupful of milk. Simmer in this, stirring to prevent burning, twenty
minutes; add the floured butter, the pepper and salt, and stew ten
minutes. Serve in a deep dish.
DEVILLED TOMATOES.
12 fine, firm tomatoes, pared and sliced nearly half an inch thick;
yolks of 3 hard-boiled eggs, pounded; 3 tablespoonfuls of melted
butter, and same of vinegar; 2 raw eggs, beaten light; 1 teaspoonful
sugar, and half as much, each, of made mustard and salt; a pinch of
Cayenne.
Rub butter, pounded yolks, pepper, salt, mustard and sugar together.
Beat hard, add vinegar, and heat to a boil. Put this upon the beaten
eggs and whip to a smooth cream. Set in hot water while you broil the
tomatoes in an oyster-broiler, over clear coals. Lay this upon a hot
chafing-dish, and pour the scalding dressing upon them.
BAKED HUCKLEBERRY PUDDING.
1 pint of milk; 2 eggs; 1 quart of flour (sifted); 1 gill yeast; 1
saltspoonful of salt; 1 teaspoonful of boiling water; nearly a quart of
berries, dredged with flour.
Make a batter of these ingredients—leaving out the berries—and set in
a warm place to rise, for about four hours. If light then, stir in the
dredged berries; pour into a buttered cake-mould, and bake one hour in
a moderate oven. Turn out, and eat with hard sauce.
Fourth Week. Thursday.
——
Bean and Tomato Soup.
Fricasseed Chickens. Boiled Onions with Sauce.
Green Pea Cakes. Potatoes à la Lyonnaise.
——
Baked Cup Custards.
——
BEAN AND TOMATO SOUP.
Cut up a quart of ripe tomatoes; season with pepper, salt and sugar,
and stew until broken to pieces. Rub through a colander; add what was
left of yesterday’s bean soup; heat together almost to boiling, and
pour upon dice of fried bread in the tureen.
FRICASSEED CHICKEN.