pare away the skin. Put into a broad saucepan with a cup of yesterday’s
soup, half a minced onion, a teaspoonful of sugar, a little parsley and
pepper. Cover, and cook slowly one hour, or until tender. Slice round,
and lay upon a hot dish. Heap each slice with a great spoonful of
green peas boiled in hot salted water, drained well, and seasoned with
butter, salt, and pepper. Strain the gravy, add a little of the water
in which the tongue was boiled, a small spoonful of made mustard—French
mustard if you have it—the juice of half a lemon, and thicken with
browned flour. Boil up and serve in a boat.
GREEN CORN PUDDING.
See Friday of First Week in August.
RAW CUCUMBERS.
Pare, lay in ice-water one hour; slice, and pile upon pounded ice in a
glass dish, passing the condiments with them.
MELONS, PEACHES, AND PEARS.
Serve the melons upon flat dishes; the peaches and pears in
fruit-salvers or in fancy baskets, with green leaves and flowers
disposed tastefully among them. All would be the more refreshing for
having lain in the ice-box or refrigerator awhile.
Fourth Week. Saturday.
——
Beef Stock Soup.
Boiled Ham. Onion Tomato Sauce.
Squash au Gratin. Stripped Potatoes.
——
Whole Peach Pie.
——
BEEF STOCK SOUP.
5 lbs. of beef, and as many of bones; 2 carrots; 2 onions, sliced
and fried in dripping; 2 turnips; bunch of herbs; 7 quarts of water;
2 teaspoonfuls essence of celery, or 3 stalks of the green plant,
with the tops cut off; pepper and salt; dice of fried bread; 1 large
spoonful of tomato catsup.
Cut up the meat, and chop the vegetables. Put with the herbs and
cracked bones into a pot, and pour on two quarts of water. Heat
slowly, and after it has boiled one hour, skim well, and add the other
five quarts—also cold. Cook steadily four or five hours longer, then
strain, rubbing the vegetables to pieces. There should be at least five
quarts of liquid. If, in the boiling, it has lost too much, you should
have replenished the pot with boiling water. Take out two quarts for
to-day’s soup. Return meat and bones to the fire, and pour the rest of
the soup over them with another quart of cold water. Cover very closely
and simmer at the back of the range two hours longer. Then set away in
an earthenware vessel, having seasoned it, and when cold, put on ice.
You will now have made soup-stock for three days.
Cool the portion kept out for to-day; take off all the fat, season and
re-heat it. Boil gently and skim well. Stir in the catsup, and pour
upon the fried bread already put into the tureen.
BOILED HAM.
Wash a ham thoroughly, scrubbing off all the rusty parts with the dust.
Put on in plenty of cold water, and boil twenty minutes to the pound.
Let it get almost cold in the water. If possible, do this on Friday,
and do not skin until perfectly cold on Saturday. The fat will then be
white and prettily pitted, and the skin leave it easily. Twist frilled
paper about the shank, and lay in a bed of curled fresh parsley. Carve
in thin slices.
ONION TOMATO SAUCE.
2 quarts of ripe tomatoes; 1 onion, chopped; 1 tablespoonful of
chopped parsley; 2 teaspoonfuls sugar; pepper and salt to taste; 1
tablespoonful of butter rolled in flour.
Pare the tomatoes, and slice thin. Stew with the onion half an
hour; then pulp through a colander; return to the saucepan with the
seasoning, and when again hot, stir in the parsley and floured butter.
Boil gently three minutes.
SQUASH AU GRATIN.
Boil and mash, as usual, pressing out the water. Beat up with a good
bit of butter, season with pepper and salt; finally whip in two or
three tablespoonfuls of milk and a raw egg. Pour into a buttered
pudding dish; strew thickly with fine crumbs and bake in a quick oven
to a light brown.
STRIPPED POTATOES.
Peel and cut potatoes lengthwise into strips. Lay in ice-water half an
hour. Dry between two clean towels, and fry to a pale brown in hot,
salted lard. Shake in a heated colander to clear them of the fat, and
turn into a dish lined with a napkin.
WHOLE PEACH PIE.
Pare ripe peaches without removing the stones. Have your pie-dishes
ready lined with a good paste, fill with the peaches; strew these with
sugar, and cover with crust. Bake in a steady oven. Sift sugar over it,
and eat fresh, with cream poured upon each slice.
SEPTEMBER.
First Week. Sunday.
——
Vermicelli Soup.
Roast Beef and Browned Potatoes. Fried Egg-plant.
Boiled Green Corn. Raw Tomatoes.
——
Narcissus Blanc-Mange.
Iced Coffee and Sliced Cake.
——
VERMICELLI SOUP.
Take the fat from the top of your soup-stock; dip out rather more than
half. Add a little seasoning to that which remains, and return to
the ice. Should the weather be very warm it will be wise to heat all
together, and then divide, returning the smaller portion to the ice.
Warm the stock designed for to-day with the remains of yesterday’s
tomato sauce; and when it begins to boil, strain through thin, coarse
muslin. Put back over the fire, and take off all the scum that rises
in ten minutes’ boil. Then put in a scant cupful of vermicelli, which
has been broken up small, boiled five minutes in very hot water, and
drained. Simmer five minutes, and pour out.
ROAST BEEF AND BROWNED POTATOES.
Have all gristly parts of the beef cut away, and such bones removed as
will injure the shape, or embarrass the carver. Put the beef into a
dripping-pan, throw a cupful of boiling water over it, and roast ten
minutes per pound, basting _very_ often and copiously. Just before
taking it up, dredge with flour and baste once with butter. After
dishing the meat, pour the top from the gravy; add a little boiling
water; put it into a saucepan, and thicken with browned flour. Pepper,
and serve after a brief boil.
BROWNED POTATOES.
Boil, and strip off the skins of large, fair potatoes. Half an hour
before you take up the meat pour off the fat from the gravy; lay your
potatoes in the dripping-pan, and cook brown, basting frequently. Lay
about the meat when dished.
FRIED EGG-PLANT.
Slice half an inch thick, and lay in salt water one hour, with a heavy
plate on top to keep under the water. Pare each slice. Make a batter of
two eggs, a cup of milk, a little salt, and flour for thin batter. Wipe
the egg-plant perfectly dry; dip each slice in the batter, and fry in
hot dripping. Drain well, and serve on a heated flat dish.
BOILED GREEN CORN.
Strip off all but the thin husk next the corn. Turn this down, and pick
off the silk from the grains. Replace the husk, tie a thread about it
to keep it smooth, and cook the corn from thirty to forty minutes,
according to size and age. Pull off the husk; break the stalk close to
the ear, and serve, wrapped in a napkin.
RAW TOMATOES.
Pare and slice; put into a salad dish, and dress as follows: Rub one
teaspoonful of sugar, and half as much each of pepper, salt, and French
or other made mustard, smooth with two tablespoonfuls of salad-oil.
Beat in, a little at a time, five tablespoonfuls of vinegar, and half a
teaspoonful extract of celery. Pour over the tomatoes, and set on ice
until wanted.
NARCISSUS BLANC-MANGE.
1 quart of milk; 1 package Cooper’s gelatine, soaked in 2 cups of cold
water; yolks of 4 eggs, beaten light; 2 cups white sugar; 1 large cup
of sweet cream, whipped with a little powdered sugar, and flavored with
vanilla; rose-water for the blanc-mange.
Heat the milk to scalding. Stir in the sugar and gelatine, and when
these are dissolved, beat in the yolks, and cook two minutes. Turn
out into a shallow dish to cool. When it begins to form, put, a few
spoonfuls at a time, into a bowl, and whip vigorously, flavoring with
rose-water. When it is a yellow sponge, put into a wet mould, with a
cylinder in the centre. Do this on Saturday. On Sunday turn into a
dish, and fill the hole in the middle with whipped cream, just churned.
Lay more whipped cream about the base. Like all other preparations of
gelatine, this should be kept upon ice until you are ready to use it.
ICED COFFEE AND SLICED CAKE.
Make the coffee at breakfast-time. It should be very strong. While hot
add one-fourth as much boiling milk. When cool put on ice, and serve
with more ice in the tumblers. Send around a basket of cake with it.
First Week. Monday.
——
Ham and Egg Soup.
Braised Larded Beef. Chopped Potatoes and Corn.
Cucumbers and Onion Salad. Stewed Squash.
——
Peaches and Cream.
——
HAM AND EGG SOUP.
A ham-bone broken to bits; 1 quart of cold water; 3 pints of good
stock; as many poached eggs as you have people at table; a little
pepper; ½ cup of rice.
Boil your ham-bone in a quart of water until the liquid is reduced
one-half. Strain off the stock from the meat and bones in the jar or
bowl; add the ham broth and half a cup of well-soaked rice. Simmer
until this is soft, skimming often, and pour into the tureen. Lay the
poached eggs, neatly trimmed, round upon the top.
BRAISED LARDED BEEF.
Lard yesterday’s cold roast with strips of fat salt pork; lay in a
broad saucepan; half cover with gravy, and strew minced onion over it.
Cover closely and stew slowly at back of the range one hour. Dish the
meat; boil down the gravy fast for a few minutes, and pour over it.
CHOPPED POTATOES AND CORN.
Split each row of grain upon cobs of cold boiled corn, and cut them off
clean. Add twice as much chopped cold boiled potatoes. Have a little
good dripping hot in a frying-pan. Put in potatoes and corn and stir
until very hot, but do not let them brown. Serve in a deep dish.
CUCUMBER AND ONION SALAD.
Pare the cucumbers and lay in ice-water one hour. Do the same with the
onions in another bowl. Then slice them in the proportion of one onion
to three large cucumbers, and arrange in a salad-bowl, and season with
vinegar, pepper, and salt.
STEWED SQUASH.
Pare, quarter and boil the squash in hot salted water. Drain, mash
very smooth, and put back over the fire with a few spoonfuls of milk,
a little chopped parsley, and a good lump of butter, rolled in flour.
Stew five minutes, after the boil begins, stirring well from the bottom
most of the time. Pour into a deep dish.
PEACHES AND CREAM.
See Wednesday of First Week in August.
First Week. Tuesday.
——
A Hash Soup.
Kidneys Sautés with Wine. Baked Omelette aux Fines Herbes.
String-Beans. Cauliflower au Gratin.
——
Syllabub and May’s Cake.
——
A HASH SOUP.
The remains of your roast beef—bones cracked, and meat, skin, etc.,
chopped; 6 potatoes, boiled and mashed; bunch of herbs, chopped; 1
sliced onion; salt and pepper; 3 quarts of water; 2 tablespoonfuls of
butter, rolled in flour; 1 tablespoonful of walnut catsup.
Put on meat, bones, herbs, onion, and water, and simmer two hours,
until the nourishment is all drawn from them. Strain, cool, take off
the fat; rub in the potatoes through a colander, and season. When it is
again hot, stir in the floured butter, and after boiling one minute,
the catsup. Pour into the tureen. If you have any soup left from
yesterday, you may add it to this, when the potatoes go in.
KIDNEYS SAUTÉS WITH WINE.
Cut the kidneys into thin slices, and cook ten minutes in a little
dripping in a frying-pan. Take out and lay upon a hot-water dish,
covering closely. Add to the dripping in the pan a little gravy—beef
will do, or a little of your soup; season with a chopped onion,
parsley, salt and pepper, and thicken with browned flour. Boil up;
add a glass of good wine and the juice of half a lemon. Pour upon the
kidneys, and set in boiling water five minutes. If kidneys are cooked
too long they toughen.
BAKED OMELETTE AUX FINES HERBES.
7 eggs; ½ cup of milk in which has been dissolved a quarter teaspoonful
of corn-starch; 1 tablespoonful minced herbs; pepper and salt; butter
and onion.
Beat the yolks very smooth, and whip in the milk; then stir in the
frothed whites. Put a tablespoonful of butter in a round, rather
shallow bake-pan; add the chopped herbs and a little finely minced
onion. Set upon the upper grating of the oven until it begins to
simmer. Pour in the omelette and bake quickly until high, and
delicately browned. Run a sharp knife quickly around the edge
and invert the dish upon a hot platter. Or, if your bake-dish is
presentable, serve in it. Eat at once, as it soon falls.
STRING-BEANS.
Cut off both ends, and pare the strings from both sides. Cut into short
pieces, and cook thirty minutes, or until tender, in boiling salt
water. Drain, season with pepper, salt and butter, and serve in a deep
dish.
CAULIFLOWER AU GRATIN.
Cook a cauliflower—tied up in a net—in boiling salt water, fifteen
minutes. Drain, clip into small clusters, and lay in a stone-china or
block-tin dish. Pour a cup of drawn butter over it; strew thickly with
fine crumbs, and brown upon the upper grating of a brisk oven.
SYLLABUB AND MAY’S CAKE.
Whip a pint of cream to a stiff froth in your syllabub-churn,
sweetening as you go on, with half a cup of powdered sugar. When it is
a snowy mass upon the sieve upon which you have laid it as it rises,
beat in a glass of wine. Set upon ice until wanted, then fill into
glasses.
MAY’S CAKE.
Please consult “BREAKFAST, LUNCHEON AND TEA,” page 338.
First Week. Wednesday.
——
Ayrshire Broth.
Chickens à la Française. Succotash.
Sweet Potatoes. Apple Sauce.
——
Blackberry Shortcake, Hot.
——
AYRSHIRE BROTH.
Knuckle of veal—well cracked—about 4 lbs.; 3 onions; ½ lb. of lean ham;
2 turnips; bunch of parsley; 1 scant cup of barley soaked two hours in
a little milk.
Put on meat, bones, and barley, and stew slowly in a gallon of water
three hours. Then add the vegetables, cut into neat dice, parboiled,
and left to cool. Cook gently one hour and a half. Strain without
pressing. Pick out the meat and bones, and return to the soup-pot with
three pints of broth. Add a quart of cold water; cook, covered, one
hour more, and season well. Turn into a jar or bowl, and when cold, set
on ice for to-morrow’s soup. Cool that meant for to-day; skim, season,
and put over the fire with the barley and vegetables. When it begins to
boil, pour into the tureen.
CHICKENS À LA FRANÇAISE.
Boil, and then blanch a sweetbread by dropping it into cold water.
Then chop, mix with the pounded boiled livers of the chickens, and
one-sixth as much bread-crumbs as you have meat. Season. Have ready,
cleaned and washed, a pair of nice chickens. Fill with this force-meat.
Cover the breasts and sides with thin slices of fat salt pork; put
into a dripping-pan; pour about them a large cupful of boiling water,
and roast—basting often—one hour. Take off the pork; lay it in the
gravy, and dredge the fowls with flour. As this browns, baste well,
with butter once, three times with gravy. Take up and keep hot while
you strain; cool, skim and thicken the gravy. Have ready cooked a cup
of rice measured when raw—which has been boiled in the water used
for cooking the sweetbread and livers, then seasoned. Make a broad,
flat-topped mound of it upon a dish; lay the chickens on it, and pour a
little of the gravy over them. Serve the rest in a boat.
SUCCOTASH.
Cut the corn from eight or ten cobs; mix this with one third the
quantity of Lima beans, and cook one hour in just enough water to cover
them. Drain off most of the water; add a cupful of milk, with a pinch
of soda stirred in. When this boils, stir in a great spoonful of butter
rolled in flour; season with pepper and salt, and simmer ten minutes
longer.
SWEET POTATOES.
Select those of uniform size; parboil them, with the skins on. Peel and
lay in a baking-pan. Bake until soft to the grasp, glazing with butter
just before you take them up.
APPLE SAUCE.
Peel and slice juicy tart apples, and stew with just enough water
to keep them from burning, until broken to pieces. Stir deeply and
well, often. Beat a good lump of butter into them while hot, sweeten
abundantly, and season with nutmeg. Mash and beat all the lumps to
smoothness, or take them out.
BLACKBERRY SHORTCAKE—HOT.
2 quarts of sifted flour; 3 tablespoonfuls of butter, and 2 of lard; 2½
cups of buttermilk, or sour, thick milk; yolks of 2 eggs, beaten light;
1 teaspoonful of soda, dissolved in hot water, and the same quantity of
salt.
Rub the shortening into the salted flour. Add beaten yolks and soda to
the milk, and make out the paste quickly. Roll into two sheets—that
intended for the upper crust half an inch thick, the lower, rather
thinner. Lay the batter in a well greased baking-pan; cover _thickly_
with the berries; sugar them; put on the top crust, and bake about
twenty-five minutes to a nice brown. Cut into squares and eat—splitting
these open—with sugar and butter.
First Week. Thursday.
——
Tomato Soup.
Boiled Leg of Mutton with Caper Sauce. Mashed Potatoes.
Stewed Egg-plant. Lima Beans.
——
Peach Fritters.
——
TOMATO SOUP.
Peel and slice twelve large tomatoes, and stew twenty minutes. Rub
through a colander to a pulp; season this with pepper, salt, and
sugar. Take the fat from the top of your cold soup-stock, and put the
latter over the fire. Simmer half an hour; strain out meat and bones.
Boil and skim three minutes, and add the tomato sauce. Cook gently ten
minutes; stir in a tablespoonful (even) of corn-starch wet with cold
water. Boil up and pour out.
BOILED LEG OF MUTTON.
Cook in plenty of hot salted water, allowing twelve minutes to the
pound. Take out when done, wipe carefully; dish, and rub all over with
butter. Serve with caper sauce.
CAPER SAUCE.
Take a cupful of the liquor in which the meat has been boiled. Put on
in a saucepan; boil and skim for a moment; stir in two tablespoonfuls
of butter rubbed into a heaping teaspoonful of flour. Stir over the
fire five minutes, add the juice of a lemon, pepper, and two dozen
pickled capers—or, if you have not these, pickled nasturtium seed. Send
to table in a boat. Save the rest of the pot-liquor for soup.
MASHED POTATOES.
Prepare as usual, whipping light with a fork, and heaping upon a hot
dish.
STEWED EGG-PLANT.
Soak and stuff as directed on Thursday, Fourth Week in August, but
instead of baking it, put on in a cupful of your soup-stock, and stew,
closely covered, one hour, or until very tender. Take up and keep hot
in a deep dish. Stir a lump of butter rolled in flour into the gravy;
boil up and pour over the egg-plant.
LIMA BEANS.
Shell, and cook about forty minutes in boiling, salted water. Drain,
pepper, salt and stir in a good lump of butter when dished.
PEACH FRITTERS.
1 quart of flour; 1 cup of milk; ⅓ cup of yeast; 2 tablespoonfuls
of sugar; 4 eggs; 2 tablespoonfuls of butter; a little salt; ripe,
freestone peaches, pared and stoned.
Sift the flour into a bowl; work in milk and yeast, and let it rise
five or six hours. Then, beat eggs and sugar light with butter, salt,
and stir into the risen dough. Knead faithfully with your hands. Pull
off bits nearly as large as an egg. Flatten and put in the centre of
each a peach (pared), from which the stone has been slipped out through
a slit in one side. Close the dough over it; make into a round ball,
and lay upon a floured pan for the second rising. The balls must not
touch each other. In an hour they should be light. Fry as you would
doughnuts, but more slowly. Drain in a colander, and eat hot with
brandy-sauce.
First Week. Friday.
——
Fish Soup.
Mutton Batter Pudding. Stewed Tomatoes and Corn.
Cream Potatoes. Picklette.
——
Apple Cake with Cream.
Iced Coffee.
——
FISH SOUP.
2 quarts of broth; 2 lbs. of halibut, rock, or other white fish; 2
onions; salt and cayenne; juice of half a lemon; dripping for frying.
Cut the fish into neat strips; take out the bones. Remove the fat from
the cold pot-liquor set by yesterday, put in the fish-bones, and put
on to stew down. Fry the sliced onions; drain from the fat; lay in the
bottom of your soup-pot; put the fish upon them; put in a little broth,
and simmer gently one hour. Take out the fish, dredge each piece with
flour, and return to the kettle. Cover with two quarts of the strained
stock, and cook, slowly, half an hour. Add cayenne and lemon, and pour
out.
MUTTON BATTER PUDDING.
2 cups of milk; 1 large cupful of flour; 2 eggs; neat squares of cold
mutton, freed from skin and fat; pepper and salt; some melted butter,
heated with tomato catsup.
Make a batter of the milk, eggs and flour. Lay the meat in the melted
butter, pepper and salt; butter a pudding-dish; pour in a little of the
batter; then add the meat soaked well in the butter; pour in the rest
of the batter, and bake one hour in a steady oven. Serve at once.
STEWED TOMATOES AND CORN.
Pare and slice six large tomatoes and one small onion. Cut the corn
from four cobs, mix up well together, and stew half an hour. Season
with pepper, salt and butter, stew again ten minutes, and pour out.
CREAM POTATOES.
Pare and cut the potatoes into small squares or rounds. Cook twenty
minutes in boiling water, a little salt. Turn this off; add a cupful
of milk; and when this bubbles up a tablespoonful of butter with a
teaspoonful of water wet up with cold milk, also, a little chopped
parsley. Simmer five minutes and pour out.
APPLE CAKE WITH CREAM.
2 cups of powdered sugar; 3 cups of prepared flour; ½ cup of
corn-starch, wet with a little milk; ½ cup of butter creamed with the
sugar; ½ cup of sweet milk; the whites of six eggs, whipped stiff.
Add the milk to the creamed butter and sugar; the corn-starch, then the
flour and whites alternately. Bake in jelly-cake tins.
FILLING.
3 tart, well-flavored apples, grated; yolks of 2 beaten eggs; 1 cup of
sugar; 1 lemon, juice, and half the grated rind.
Beat yolks, sugar, and lemon together. Grate the apples directly into
this mixture. Put into a custard-kettle, with boiling water outside of
it, and stir to a boil. When cold, put between the cakes. Eat fresh
with cream.
ICED COFFEE.
See Sunday of this Week.
First Week. Saturday.
——
White Stock Soup.
Mock Quails. Kidney-Beans.
Corn Fritters. Potatoes à la Lyonnaise.
——
Cabinet Pudding.
——
WHITE STOCK SOUP.
6 lbs. knuckle of veal; ½ lb. lean bacon; 2 tablespoonfuls of butter
rubbed in 1 of flour; 2 onions; 2 carrots; 2 turnips; 3 cloves stuck in
an onion; 1 blade of mace; bunch of herbs; 6 quarts of water; pepper
and salt; 1 cup of boiling milk.
Cut up the meat and crack the bones. Slice carrots, turnips, and one
onion, leaving that with the cloves whole. Put on with mace, and all
the herbs except the parsley, in two quarts of cold water. Bring to a
slow boil; take off the scum, as it rises, and at the end of an hour’s
stewing, add the rest of the cold water—one gallon. Cover and cook
steadily, always gently, four hours. Strain off the liquor, of which
there should be about five quarts; rub the vegetables through the
colander, and pick out bones and meat. Season these highly, and put,
as is your Saturday custom, into a wide-mouthed jar, or a large bowl.
Add to them three quarts of stock, well salted, and, when cold, keep
on ice. Cool to-day’s stock; remove the fat; season, put in chopped
parsley, and put over the fire. Heat in a saucepan a cup of milk, stir
in the floured butter; cook three minutes. When the soup has simmered
ten minutes after the last boil, and been carefully skimmed, pour into
the tureen, and stir in the hot, thickened milk.
MOCK QUAILS.
Cut slices about four inches square, and half an inch thick, from a leg
of veal; flatten with the side of a hatchet, and dip in beaten egg.
Make a force-meat of a cold boiled sweetbread, chopped fine, a little
minced fat pork or ham, a few oysters, also minced, and a seasoning
of pepper, cloves, nutmeg, and a pinch of grated lemon-peel. Wet with
oyster-liquor, and the juice of half a lemon. Spread the slices with
this, and roll each up tightly. Bind with soft thread, and lay in a
broad saucepan. Half cover with broth borrowed from your soup, cooled
and skimmed. Cover and stew slowly nearly one hour. Make the remnants
of the force-meat—adding a few bread crumbs—into small balls. Roll in
flour and set in the oven until browned. Five minutes before you take
up the meat, roll these in beaten yolk of egg, once and again, until
thickly coated. Let them stand to cool while you take up the “quails.”
Lay them upon a hot dish; clip and gently withdraw the threads. Strain
the gravy; add a little boiling water; thicken with browned flour; stir
in a spoonful of butter, and when it boils, drop in the “quail eggs.”
Simmer just one minute, and pour over the meat.
KIDNEY-BEANS.
Shell; cook in boiling salted water thirty minutes, or until tender;
drain, dish, and season with pepper, butter and salt.
CORN FRITTERS.
2 cups of grated corn; 2 eggs; 1 cup of milk; flour for thin batter; a
pinch of soda; salt; 1 tablespoonful melted butter.
Mix and fry as you would griddle-cakes.
POTATOES À LA LYONNAISE.
Parboil and chop some potatoes; heat a little good dripping or butter
in a frying-pan. Stir in half a minced onion, for every eight
potatoes, with a teaspoonful of chopped parsley. When they have cooked
one minute, add the potatoes, and stir until all are tender, but not
browned. Drain, pepper, salt and dish.
CABINET PUDDING.