beaten whites of two eggs. Then fill a greased jelly-mould with it,
pressing down firmly. Set aside to harden. When cold, scoop out about
a teacupful, or less, from the middle, leaving firm, thick walls. Fill
the cavity with a mince of cold mutton, highly seasoned, mixed with
crumbs and moistened with gravy, and not too soft. Fit a piece of
fried bread in the mouth of the filled cavity; turn out the casserole
carefully upon a stone-china or block-tin dish; wash all over with
beaten egg and set in a hot oven ten minutes to heat and glaze. The
mince should be very hot when it goes in and stiff enough to keep its
shape.
STRING-BEANS.
See Tuesday of this week.
CREAM SQUASH.
Boil and mash as usual; then return to the saucepan with half a cup of
milk to a quart of mashed squash; and when this simmers, stir in a
tablespoonful of butter rolled in flour; pepper and salt to taste. Stir
three minutes and pour out.
JELLY OMELETTE.
Beat six eggs light—yolks and whites separately; then mix them and stir
in lightly a tablespoonful of powdered sugar. Put a tablespoonful of
butter into a frying-pan, and, when it boils, pour in the omelette.
Lift at the edges and bottom with your spatula, as it cooks, and
when “set” in the middle, put on one side of it a few spoonfuls of
fruit-jelly; fold over, and turn out upon a hot dish. Strew powdered
sugar over it.
Second Week. Sunday.
——
Noodle Soup.
Braised Chicken. Green Corn Sauté.
Fried Egg-plant. Baked Tomatoes.
——
Ice Cream and Cake.
——
NOODLE SOUP.
Take the fat from the top of your cold stock; put the latter in a
soup-pot; heat to a gentle boil. Strain through thin muslin; set again
over the fire; boil and skim one minute; add nearly a cupful of dried
noodles and simmer twenty minutes. If you have no noodles made, break a
handful of vermicelli small, and cook the same length of time.
BRAISED CHICKEN.
Clean, wash, and stuff a pair of fowls. Lay slices of fat salt pork
in a broad saucepan, and upon these the chickens with thin slices of
pork tied over their breasts. Put two cupfuls of hot water in the pan,
cover very securely and cook slowly an hour and a half—longer should
the chickens be tough—and this is a good way to cook such. At the end
of that time remove the chicken to the hot-water dish; cover to keep
hot; strain the gravy and return half to a small saucepan. Add a little
browned flour wet with cold water, and boil fast to a bright brown
glaze. Put the fowls in a quick oven; take off the pork; brush all over
with the glaze, and when brown, serve. Take the fat from the reserved
gravy, add the water in which the giblets were boiled; the chopped
giblets themselves, and a little browned flour, also pepper. Boil up
and serve in a boat.
FRIED EGG-PLANT.
Please see Sunday of First Week in August.
GREEN CORN SAUTÉ.
Boil; then cut from the cob; have ready in a saucepan a little butter,
seasoned with salt and pepper. Stir in the corn and shake and toss
until hot and glazed with the butter.
BAKED TOMATOES.
Pare with a sharp knife; cut in thick slices. Put a layer of crumbs in
the bottom of a bake-dish; wet them with a little of your soup-stock,
or other gravy; cover with tomatoes, seasoned with butter, salt, pepper
and sugar, more crumbs moistened with gravy, and so on, to the top
of the dish, having well-moistened crumbs for the last layer. Cover,
and bake half an hour; then uncover and brown quickly. Serve in the
bake-dish.
ICE CREAM AND CAKE.
For directions, too full and explicit to need repetition, please see
Sunday, Second Week in July.
Second Week. Monday.
——
A Monday Soup.
Scallop with Baked Eggs. Mashed Potatoes.
Green Peas. Raw Cucumbers.
——
Huckleberry Cake and Iced Coffee.
——
A MONDAY SOUP.
Strip all the meat from your chicken-bones, and set in a cool place,
while you break the skeletons to pieces, and put in a soup-pot at the
back of the range, with the dressing, skin, and gristly bits. Pour on
three quarts of water and leave it to simmer—always covered—for three
hours. Strain, rubbing the stuffing through the colander; cool and
skim; return to the fire with a cupful of yesterday’s soup (there is
always a _little_ left over, if it is only saved from the swill-pail),
also strained. Have ready six Boston crackers split and dried in the
oven for half an hour, but not scorched. Butter these; lay in the
heated tureen; pour upon them two cups of boiling milk, and let soak,
covered, while you salt and pepper your soup, and add a little minced
parsley. Should there not be dressing enough to thicken it well, stir
in a little corn-starch, wet with milk. Boil up, and pour upon the
crackers. This soup need not consume fifteen minutes of your time, and
is very savory.
SCALLOP AND BAKED EGGS.
Mince your chicken, but not small; cover the bottom of a pudding-dish
with fine crumbs; put in the chicken, wet with gravy and seasoned
to taste; strew a good coating of crumbs on top, and this with
butter-bits. Set, covered, in the oven. When the gravy bubbles to the
surface remove the lid and break upon the scallop enough eggs to cover
it well. Pepper and salt; lay a piece of butter on each, and bake until
well “set.”
MASHED POTATOES.
Boil, mash, and whip to a cream with a fork, mixing in butter, milk,
salt and a dust of pepper, as you go on. Serve in a deep dish.
GREEN PEAS.
See Sunday of First Week in August.
RAW CUCUMBERS.
Pare; lay in ice-water one hour; slice and pile upon pounded ice in a
glass dish, sending around condiments with them.
HUCKLEBERRY CAKE.
This cake should have been made on Saturday. It keeps well, and is much
better the second day than the first.
5 eggs; 3 cups of powdered sugar; 1 cup of butter; 1 cup of sweet milk;
4 cups of prepared flour; 1 teaspoonful mixed nutmeg and cinnamon; 2
cups of huckleberries dredged with flour; ¼ teaspoonful of soda stirred
in boiling water and mixed with the milk.
Cream butter and sugar; add the beaten yolks, the milk, the flour,
alternately, with the whipped whites, and, lastly, the dredged berries.
Bake in small loaves, or in patty-pans, in a moderate oven, covering as
it begins to brown. It takes a longer time to bake than plain cake.
ICED COFFEE.
Make more coffee than needed for breakfast. Set by three or four cups
of strong coffee, adding nearly one-third as much boiled milk, while
both are hot. Set in ice, and, in serving, put a lump of ice in each
glass.
Second Week. Tuesday.
——
Tapioca Soup.
Beefsteak. Tomatoes and Corn, Stewed.
Potatoes in Jackets. Mashed Squash.
——
Peaches and Cream.
——
TAPIOCA SOUP.
2 lbs. lean veal; 2 lbs. beef-bones, cracked; 1 slice of corned ham; 1
carrot; bunch of herbs; 1 onion; 8 large tomatoes; 1 tablespoonful of
sugar; pepper and salt; ¼ cup granulated tapioca, previously soaked two
hours in a little cold water; 3 quarts of water.
Slice the meat and vegetables, and put on—leaving out the tomatoes—in
the water, to boil slowly four hours. At the end of the second hour,
skim well, and add the tomatoes. When the time is up, strain the soup,
take out the meat, and rub the vegetables through the colander. Cool
and skim; season with sugar, pepper, salt, and minced herbs, and heat
up anew. When it boils, add the tapioca; stir clear, and serve.
BEEFSTEAK.
Flatten with the broad side of a hatchet, and broil upon a buttered
gridiron over a clear fire. Lay upon a hot dish, pepper, salt, and put
a bountiful spoonful of butter, cut into bits, upon it. Cover with a
hot dish or lid for five minutes before it is to be carved.
TOMATOES AND CORN, STEWED.
Slice eight large tomatoes, when you have skinned them. Add the corn
cut from six ears; put into a saucepan and stew twenty minutes; season
with pepper, salt, and sugar. Add a great lump of butter rolled in
flour, and cook ten minutes longer.
POTATOES IN JACKETS.
Put on in boiling salt water, and cook twenty minutes; then throw in a
cup of cold water. Bring rapidly to the second boil, and, when a fork
pierces the largest easily, turn off the water, and set the uncovered
pot upon the range, to dry off the moisture. Serve in a dish lined with
a napkin.
MASHED SQUASH.
Pare, quarter, lay in cold water ten minutes, and cook soft in hot,
salted water. Mash in a hot colander very quickly; season with butter,
pepper, and salt, and dish very hot.
PEACHES AND CREAM.
See Wednesday of First Week in August.
Second Week. Wednesday.
——
Cream Soup.
Baked Calf’s Head, with Mushrooms. Spinach.
Succotash. Lettuce.
——
Apple Pudding.
——
CREAM SOUP.
The liquor in which your calf’s head was boiled; 1 onion; bunch of
parsley; 1 blade of mace; 1 cup of milk; yolks of 2 eggs; pepper and
salt; 1 teaspoonful corn-starch, rubbed in cold water.
Boil your calf’s head early in the day, until you can just handle it
without breaking it to pieces. It will be firmer for baking if left
to get cold at this juncture. Skim the pot-liquor, put in the sliced
onion, parsley, and mace, and boil slowly two hours. Strain, cool,
skim, season, and thicken slightly with the corn-starch. Beat the yolks
in a bowl, add the boiling milk, and pour into the heated tureen. Add
the soup, stir up well, and serve.
BAKED CALF’S HEAD, WITH MUSHROOMS.
Set the cold boiled calf’s head in the oven; pour a cup of pot-liquor,
boiling hot, over it, and bake half an hour, basting very often. Then
dredge well with flour and baste twice with butter. Now coat thickly
with a paste made of the brains, boiled, cooled and beaten smooth with
an egg, and seasoned with pepper and salt. When this has browned, dish
the head. Strain the gravy, add half a cupful of mushrooms, boiled and
chopped, a very little browned flour, the juice of a lemon, and, if
needed, a little boiling water. Stew one minute and send up in a boat.
SPINACH.
Boil in hot water, a little salt, about twenty minutes. Drain and
press; then chop very fine and return to the fire with a good lump of
butter, salt, pepper, sugar, a few tablespoonfuls of cream, and beat to
a smooth mixture like custard. Pour into a deep dish and serve.
SUCCOTASH.
Cut the corn from six or seven cobs; mix with it one-third the quantity
of Lima beans; just cover with water, and stew gently half an hour.
Turn off most of the water, add a cup of milk, and when this heats, a
great lump of butter rolled in flour, with pepper and salt. Simmer half
an hour longer, stirring up often.
LETTUCE.
Pick apart the heads and pile upon pounded ice, on a glass dish. Pass
vinegar, pepper, salt, and powdered sugar with it.
APPLE PUDDING.
Sliced tart apples; bread-crumbs; butter; sugar; cinnamon.
Butter a pudding-dish very well, and put in a layer of crumbs;
then dots of butter; next, sliced apples strewed with sugar and
cinnamon—more buttered crumbs. Repeat the layers in this order until
your dish is full, with crumbs on top. Bake, covered, half an hour—or
forty minutes for a large dish. Turn out, pour liquid sauce over it,
and eat hot with more.
Second Week. Thursday.
——
Beef Bouillon.
Boiled Beef and Vegetables.
Mashed Potatoes. Raw Tomatoes.
——
Peach Pie.
——
BEEF BOUILLON.
6 lbs. of round of beef, bound into a good shape with tape; 3 small
carrots; 3 turnips; 8 very small young onions, and one large one stuck
with four cloves. Bunch of herbs; 1 pint of string-beans and same of
green peas; 1 small head of cauliflower; 4 quarts of water; pepper and
salt; noodles, rice or sago.
Put the beef whole into the water, and heat slowly to a boil. When you
have taken off the scum, dip out a pint of the liquor, and put by for
cooking the vegetables. Add to the liquor left with the beef one sliced
carrot, one turnip, also sliced, the large onion and the herbs. Stew
slowly four hours; take out the beef and keep hot over boiling water.
Strain the soup, pulping the vegetables; cool and skim, return to the
fire, and, when it heats, add noodles, boiled rice or soaked German
sago. Simmer five minutes and pour into the tureen.
THE BEEF AND VEGETABLES.
Pare the two turnips and two carrots; string the beans; top, tail and
skin the onions, and cook these, with the cauliflower, half an hour in
the pint of hot broth, slightly salted. Then add the peas, and cook
twenty minutes more. Serve the beef upon a hot dish; slice the turnips
and carrots and clip the cauliflower into bunches, and lay, each kind
of vegetable by itself, about the meat. Make a sauce by heating and
skimming a cupful of the soup-broth, stirring into it a great spoonful
of butter rolled in a heaping teaspoonful of flour, and, when it has
thickened, seasoning with pepper, salt, a little French mustard, and
the juice of half a lemon. Serve in a boat.
MASHED POTATOES.
Treat as directed on Monday of this week.
RAW TOMATOES.
See Friday of First Week in August.
PEACH PIE.
Pare, but do not stone ripe, rich peaches. Have ready your pie-plates
lined with a good paste; put in the fruit; sweeten well; cover with
pastry, and bake. Eat fresh—not warm—with powdered sugar sifted over
them.
Second Week. Friday.
——
Eel Soup.
Broiled Chickens. Broiled Tomatoes.
Scalloped Squash. Grape Jelly.
——
Watermelons and Nutmeg Melons.
——
EEL SOUP.
4 lbs. of eels; 3 quarts of water; 1 chopped onion; minced parsley;
a blade of mace; pepper, salt, and lemon-juice; 2 tablespoonfuls of
butter rolled in flour; dripping.
Clean the eels, removing all the fat, and cut into short pieces. Fry a
chopped onion brown in plenty of dripping; wipe the eels dry and fry
them in the same. Put into a pot with the onion and mace; cover with
three quarts of cold water, and stew slowly two hours. Then season;
stir in the floured butter; simmer three minutes, add the lemon-juice,
and pour out.
BROILED CHICKENS.
Clean, wash off the blood, but do not soak; split down the backs, and
lay upon a gridiron, or sticks laid over a dripping-pan of boiling
water. Cover with another pan and steam half an hour, in the oven or
upon the range. Wipe off the moisture lightly, and cook upon a buttered
gridiron over hot coals, turning when it drips. Let it get tender and
brown without scorching. When done, lay upon a hot dish; butter well,
pepper and salt, and send up at once.
BROILED TOMATOES.
Slice fine ripe tomatoes without peeling them, and cook, held between
the wires of an oyster-broiler, until hissing hot and slightly browned.
Lay upon a hot dish, and dress with a mixture of butter heated almost
to boiling, with a little vinegar, salt, pepper, and mustard.
SCALLOPED SQUASH.
Mash in the usual way; put upon a layer of crumbs laid in the bottom
of a pudding-dish, having seasoned the squash with butter, pepper, and
salt. Pour a little cream on top, and strew with buttered crumbs. Bake,
covered, half an hour, then brown.
NUTMEG AND WATER MELONS.
Keep both on ice for several hours. Serve, by wiping the watermelon
and laying it whole upon a long dish, to be carved at table. If cut up
too long before it is to be eaten, it becomes insipid. Cut the nutmeg
melons in two; take out the seeds, and put a lump of ice in each half.
Second Week. Saturday.
——
Vegetable Soup with Eggs.
Larded Mutton Chops. Green Peas.
Boiled Green Corn. Whole Boiled Potatoes.
——
Blackberry Roley-Poley.
——
VEGETABLE SOUP WITH EGGS.
3 lbs. of beef—coarse and cut into strips; 2 lbs. veal, from the scrag;
2 lbs. marrow-bones of any kind; 2 carrots; 1 turnip; 1 large onion;
6 tomatoes; corn from three ears, _grated_ off; 1 pint of green peas;
sweet herbs; pepper and salt; 6 quarts of water; 6 or 8 eggs.
Put the meat, bones, and all the vegetables on in the water, early in
the day, and boil slowly five or six hours. Should the liquid sink more
than one-third, add boiling water. The meat should be in rags, and the
vegetables broken to pieces. Strain; pulp the vegetables through the
colander; cool, and skim the stock, and season well. Divide, and set
aside a goodly portion for Sunday, keeping it on ice. Boil up, skim
again, pour into the tureen, and lay on the surface the poached _yolks_
of as many eggs as there are people to be served. Use the whites for
white, silver, or lady cake.
LARDED MUTTON CHOPS.
Trim off all the fat and skin, leaving a bare piece of bone at the
end of each. Lard closely with fat salt pork, passing the lardoons
quite through the meat. Put on in a saucepan, with enough gravy to
cover them, and what remains of your can of mushrooms from day before
yesterday. They will have kept well on ice. Cut each mushroom in two.
Cover, and simmer gently until the chops are tender. (The gravy should
be cold when it is poured upon them.) Take up the chops; arrange upon a
dish. Add a heaping teaspoonful of currant jelly and a little browned
flour to the gravy, boil once, and pour over the meat. Garnish with
sliced lemon.
GREEN PEAS.
See Sunday of First Week in August.
BOILED GREEN CORN.
See Sunday of First Week in August.
POTATOES BOILED WHOLE.
Treat as directed on Tuesday of this week, only stripping off the skins
after they are boiled, and, when they are dished, dressing them with
hot butter mixed with minced parsley and pepper and salt. Serve very
hot.
BLACKBERRY ROLEY POLEY.
1 quart of prepared flour; 1 heaping tablespoonful of lard; and the
same of butter, rubbed with a little salt, into the flour; enough
milk—about two cups—to make soft dough.
Roll out into a sheet a quarter of an inch thick. Strew, leaving a
narrow margin at the sides, with sound blackberries, sprinkled with
sugar. Roll tightly. Sew up with a “felled” seam, in a cloth, leaving
room for swelling. Put into a pot of boiling water, and keep at the
boil an hour and a quarter. Dip the cloth in cold water to loosen it,
and turn out. Eat cold with hard sauce.
Third Week. Sunday.
——
Tomato Soup.
Fillet of Veal. Chopped Potatoes.
Green Corn Pudding. String-Beans.
——
Peach Lèche-Crêma.
Marbled Cake.
——
TOMATO SOUP.
Take the fat from the top of your soup-stock; heat, and add a pint of
strained tomato sauce well seasoned. Simmer ten minutes, and it is
ready.
FILLET OF VEAL.
Boil, blanch, and chop two sweetbreads; mix with them a slice of cooked
corned ham, minced, and some fine bread-crumbs; season with pepper,
salt, a pinch of lemon-peel, and bind with a beaten egg. Stuff a fillet
of veal with this mixture. Bind a broad strip of muslin about it, as
wide as the meat is high; set in a dripping-pan, and pour a cup of
hot water around it. Cover the top with milk in which has been mixed
a tablespoonful of melted butter. Pour on carefully so as not to run
down the sides. Bake, basting for one hour with milk and butter, for
another hour with _cream_, in which has been stirred a pinch of soda.
Unbind the muslin from the fillet, dish it; add to the gravy a little
hot water and a teaspoonful of corn-starch wet in cold water; boil up,
and pour half upon the veal, the rest into a boat.
CHOPPED POTATOES.
Chop cold, boiled potatoes into rather coarse dice; cover with warm
milk in which a pinch of soda has been dropped; when very hot, stir in
a lump of floured butter and a little minced parsley and onion. Simmer
five minutes and serve.
GREEN CORN PUDDING.
See Friday of First Week in August.
STRING-BEANS.
See Tuesday of First Week in August.
PEACH LÈCHE-CRÊMA.
12 ripe peaches, pared, stoned and cut in halves; 3 eggs, and the
whites of 2 more; ½ cup of powdered sugar; 2 tablespoonfuls of
corn-starch wet in cold milk; 1 tablespoonful melted butter; 1 pint of
milk.
Scald the milk, stir in the corn-starch, and, when it begins to
thicken, take from the fire and put in the butter. When lukewarm, whip
in the beaten yolks until all are very light. Put a thick substratum
of peaches into a dish; strew with sugar, and pour the creamy
compound over them. Bake in a quick oven ten minutes and spread with
a _méringue_ made of five whites whipped stiff with a little powdered
sugar. Shut the oven-door until this is firm. Eat cold with cream.
Third Week. Monday.
——
Quick Soup.
Dijon Paté. Lima Beans.
Mashed Potatoes. Raw Tomatoes.
——
Pears, Peaches, and Bananas.
Iced Coffee, Crackers and Cheese.
——
QUICK SOUP.
2 lbs. of raw lean beef, chopped _very_ fine; 3 pints of boiling water
in which an onion, a turnip, and a carrot—all pared and sliced—have
been boiled twenty minutes; pepper, salt, and a tablespoonful of tomato
catsup.
Put the beef into a tin pail and set in cold water. Bring this slowly
to a boil, then pour in the boiling water upon the smoking hot meat
inside. Cover closely, boil for half an hour in the hot water; turn
into a saucepan; season, simmer ten minutes, strain, pressing and
wringing the meat, and pour into the tureen.
DIJON PATÉ.
1 large cup of cold boiled rice; 2 raw eggs; ½ cup of milk; 2 cups of
minced veal; ½ cupful of gravy or drawn butter; 4 hard boiled eggs,
sliced; pepper and salt.
Butter a pudding-mould—one without a cylinder—and line it with a thick
coating of the rice worked to a paste with the milk and beaten eggs,
and seasoned with pepper and salt. The paste should be quite stiff.
Line the inside of this in turn with the sliced eggs, and within
this pack the minced veal, wet with gravy and seasoned to taste. The
stuffing of the fillet of veal should be chopped with the meat. Cover
with rice; put on the lid of the mould; set it in boiling water and
cook one hour. Turn out carefully, and serve with a good gravy in a
boat. The gravy, if you have no other, can be made of odds-and-ends
of the veal boiled down in water. Or a cup of your tomato soup of
yesterday will make a good sauce.
LIMA BEANS.
See Wednesday, First Week in August.
MASHED POTATOES.
Prepare as usual, and do not brown.
RAW TOMATOES.
See Friday of First Week in August.
PEARS, PEACHES, AND BANANAS.
Arrange tastefully in fruit dishes or baskets, with green leaves about
them.
ICED COFFEE, CRACKERS, AND CHEESE.
See Monday of Second Week in August.
Third Week. Tuesday.
——
Mutton Broth.
Brunswick Stew. Onions Stewed Brown.
Potatoes à la Duchesse. Cucumbers.
——
Peaches and Cream.
Sponge-Cake.
——
MUTTON BROTH.
3 lbs. of lean mutton; 2 turnips; 1 carrot; 2 onions; bunch of parsley;
1 cup of milk; 1 tablespoonful of corn-starch; 3 quarts of water.
Boil meat, cut into strips, and the vegetables, sliced, in the water
two hours and a half. The water should be reduced one-third. Strain,
taking out the meat, and rubbing the vegetables to a pulp through the
colander. Cool, skim, season, and return to the fire. Heat, stir in
the corn-starch wet up with water, and pour into the tureen. Add the
milk, boiling hot, stir well, and serve.
BRUNSWICK STEW.
3 fine gray squirrels, skinned and cleaned—joint as you would chickens
for a fricassee; ½ lb. of fat salt pork; 1 onion, sliced; 12 ears
of corn cut from the cob; 6 large tomatoes, pared and sliced; 3
tablespoonfuls of butter rolled in flour; parsley; enough water to
cover the squirrels.
Put on squirrels, pork—cut up small—onion, and parsley in the water,
and bring to a boil. When this has lasted ten minutes, put in the corn,
and stew until the squirrels are tender. Then add the tomatoes, cut up
thin. Twenty minutes later, stir in the butter and flour. Simmer ten
minutes, and pour into a large, deep dish.
ONIONS STEWED BROWN.
10 or 12 small onions; 1 cup of gravy from your soup, before it is
strained; seasoning.
Top, tail, and skin the onions. Parboil for ten minutes; throw off the
water, and cover with the cooled and skimmed gravy. Season, and stew
until the onions are tender. Then stir in a tablespoonful of butter
rubbed up with browned flour. Simmer five minutes.
POTATOES À LA DUCHESSE.
Work a beaten egg and a little butter into each cup of mashed potatoes;
put a tablespoonful of butter into a saucepan, and stir and turn the
potato in it until very hot. Do not let it “catch” on the sides. Turn
out, and mould in greased muffin-rings. Leave it to cool in these; then
loosen gently upon a greased baking-pan, and bake until delicately
browned.
CUCUMBERS.
See Monday of Second Week in August.
PEACHES AND CREAM, WITH SPONGE-CAKE.
See Wednesday of First Week in August.
Third Week. Wednesday.
——
Ox-cheek Soup.
Roast Beef. Mashed Squash.
Green Corn cut from the Cob. Fried Egg-plant.
——
Open Apple Custard Tart.
——
OX-CHEEK SOUP.
The meat from the cheeks of an ox-head; 2 sliced onions, fried brown;
sweet herbs; 1 small cup of rice; 1 teaspoonful of curry-powder; 3
quarts of water; pepper and salt; bones of the head.
Cut the meat very small; put with the fried onions and bones into a
pot, and pour on the water. Stew slowly three hours. Strain, cool,
skim; put in seasoning, herbs, and the rice, previously soaked two
hours. Stew half an hour; add the curry-powder, wet in cold water; boil
up, and pour out.