——
Ox-Cheek Soup.
Stewed Calf’s Hearts. Lima Beans.
Potatoes au Maître d’Hôtel.
Stewed Tomatoes with Onion.
——
Stewed Pears with Rice.
——
OX-CHEEK SOUP.
2 ox-cheeks; 3 onions; 2 carrots; 2 turnips; 12 whole black peppers; 6
cloves; salt; 5 quarts of water; ½ cup of German sago.
Break the bones of the cheeks, and wash well with salt and water.
Cover with cold water; bring to a boil, and throw off the water. Fry
the sliced onions, and put into the pot with the meat, also the sliced
carrots, onions, and spice. Cover with a gallon and a quart of water.
Bring to a slow boil, and keep this up, skimming often, for four hours.
Strain off the liquor; pick out the meat and bones; salt highly; put
into your stock-pot with nearly half the broth. Set in a cold place for
to-morrow. Pulp the vegetables into that meant for to-day; let it cool;
take off the fat, and put back over the fire. Season to your liking;
add the sago, which should have been soaking for two hours in a little
water, and simmer until it is clear.
STEWED CALF’S HEARTS.
Wash two fresh calf’s hearts; stuff with a force-meat of crumbs,
chopped salt pork, a little thyme, sage and onion. Tie up snugly in
clean mosquito-netting; put into a broad saucepan; half cover with
broth from your soup from yesterday or to-day. Cover and stew an hour
and three-quarters gently, turning several times. Take out the hearts,
and keep them hot, while you thicken the gravy with a tablespoonful
of butter cut up in flour. Boil up, add pepper, salt, a little grated
lemon-peel, and the juice of half a lemon, with a small glass of wine.
Pour over the hearts.
LIMA BEANS.
See Thursday, First Week in September.
POTATOES AU MAÎTRE D’HÔTEL.
Slice cold boiled potatoes rather thick. Have ready in a saucepan four
or five tablespoonfuls of milk, a good lump of butter, with salt,
pepper and minced parsley. Heat quickly; put in the potatoes, and stir
until almost boiling. Stir in a little flour, wet with cold milk; cook
a moment to thicken it; add the juice of half a lemon, and pour out
into a deep dish.
STEWED TOMATOES AND ONION.
Peel, slice, and stew a dozen tomatoes ten minutes. Then add a small
parboiled onion, cut up small; cook twenty minutes; stir in sugar, salt
and pepper, with a good spoonful of butter rolled in flour. Simmer five
minutes, and pour out.
STEWED PEARS WITH RICE.
Pare and halve eight large pears. Put into a saucepan with eight
tablespoonfuls of sugar and a cup of claret—or if you prefer, clear
water. Stew slowly until tender and clear. Take out the pears and boil
down the syrup to one-half, flavoring, then, with essence of bitter
almond. Have ready two cupfuls of boiled rice, cooked in milk, and
sweetened. Spread upon a flat dish; lay the pears upon it, and pour on
the syrup. Eat very cold.
Third Week. Thursday.
——
Rissole Soup.
Lamb Chops. Potato Mound.
Fried Egg-Plant. Ladies’ Cabbage.
——
Damson Tart.
——
RISSOLE SOUP.
Take the fat from the top of your cold stock. Pick out some of the best
pieces of meat—about a cupful—and set aside. Add a pint of boiling
water to the stock, and boil slowly, with the bones and the rest of
the meat, for nearly an hour. Chop the meat reserved from the stock;
make into force-meat with fine crumbs, seasoning with onion, parsley,
pepper, salt, nutmeg, and binding with beaten egg. Flour your hands
and make this into round balls. Roll them in flour; set in a floured
pie-dish, not touching each other, and leave in a quick oven until
crusted over. Let them cool. Strain your soup; add such seasoning as
you desire; heat to a boil; drop in the force-meat rissoles, and heat,
without boiling, three minutes.
LAMB CHOPS.
Trim off fat and skin, leaving a bare bit of bone at the end of each.
Broil quickly over a clear fire; butter, salt, and pepper each, and
stand them on the larger ends, just touching each other, around your
mound of potato.
POTATO MOUND.
Mash smooth, with butter, milk, salt, and pepper; make into a smooth
mound upon a hot dish, and arrange the chops around it.
FRIED EGG-PLANT.
See Sunday, First Week in September.
LADIES’ CABBAGE.
Boil a firm cabbage in two waters. When done, quarter it and let it
get perfectly cold. Chop fine; add two beaten eggs, a tablespoonful of
butter, pepper, salt, and three tablespoonfuls of milk. Stir all well;
pour into a buttered pudding-dish, and bake, covered, until very hot,
then brown. If your dish has been well buttered, turn the cabbage upon
a hot dish, and pour over it a cupful of drawn butter.
DAMSON TART.
Fill a pie-dish, lined with good paste, with ripe, sound damsons;
sweeten very plentifully; cover with crust and bake. Brush with beaten
egg when done, and return to the oven one moment, to glaze.
Third Week. Friday.
——
Potato Porridge.
Devilled Crab. Roasted Sweetbreads.
Potato Croquettes. Boiled Green Corn.
——
Apple Soufflé Pudding.
——
POTATO PORRIDGE.
12 potatoes, peeled and sliced; 1 large onion, also pared and
sliced; 2 quarts of boiling water; 1 cup of hot milk; 3 beaten eggs;
3 tablespoonfuls of butter rolled in flour; salt, pepper, and 1
teaspoonful celery essence; chopped parsley.
Fry potatoes and onions light brown in a little butter. Put into a
soup-pot with the boiling water, and cook gently until soft. Rub
through a colander to a smooth _purée_. Add the water in which they
were boiled, and return to the fire. When the _purée_ begins to
bubble, stir in the buttered flour, pepper, salt, and chopped parsley,
and simmer five minutes. Heat the milk in another vessel; pour upon
the beaten eggs; cook one minute, and pour into the tureen. Add the
_purée_; stir in the celery-essence, and it is ready.
DEVILLED CRABS.
Boil the crabs; cool; break the shells and pick out the meat. To eight
tablespoonfuls of meat, add three of fine crumbs, the yolks (chopped)
of three boiled eggs, the juice of a lemon, with salt and cayenne to
taste. Work up to a soft mixture with drawn butter; fill scallop or
clam shells, or paté-pans with it, sift cracker-dust over the top, and
brown delicately in a quick oven.
ROASTED SWEETBREADS.
3 fine sweetbreads; 1 cup of gravy—a cup of your soup will do; 1 beaten
egg; cracker-dust; 1 tablespoonful mushroom catsup; 1 small glass wine;
a very little minced onion put into the gravy; 2 tablespoonfuls melted
butter; fried bread.
Boil and blanch the sweetbreads. Wipe perfectly dry, roll in egg, then
in the pounded cracker. Lay in a baking-pan; pour the melted butter
slowly over them, that it may soak into the crumbs. Set in the oven,
cover, and bake forty-five minutes, basting freely, from the time they
begin to brown, with the gravy. Dish upon crustless slices of fried
bread. Strain the gravy; add catsup and wine; boil up, and pour over
the sweetbreads.
POTATO CROQUETTES.
Mash the potatoes, and beat in a raw egg, butter, milk, nutmeg, a
little grated lemon-peel, with pepper and salt. Heat in a saucepan,
stirring constantly, for three minutes. The saucepan should be buttered
first. When cool enough to handle with comfort, make into croquettes,
roll in flour, or dip in egg and cracker-crumbs, and fry—not putting
too many into the pan at once—in boiling lard, or dripping. Drain in a
hot colander, and serve.
BOILED GREEN CORN.
See Sunday, First Week in September.
APPLE SOUFFLÉ PUDDING.
7 or 8 juicy apples; 4 eggs; 1 cup fine crumbs; 1 cup of sugar; 2
tablespoonfuls of butter; nutmeg, and a little grated lemon-peel.
Pare, core, and slice the apples, and cook tender in a covered
farina-kettle without adding water to them. Beat to a smooth pulp, and
stir in butter, sugar, and seasoning. When cold, whip in the yolks of
the eggs; then the frothed whites, alternately with the crumbs. Beat to
a creamy batter; put into a buttered pudding-dish, and bake, covered,
fifty minutes. Then brown quickly. Eat hot with custard sauce, or cold,
with cream and sugar.
Third Week. Saturday.
——
Rule of Three Soup.
Veal and Ham Cutlets à la Polonaise. Stewed Potatoes.
Cream Squash. Scalloped Tomatoes.
——
Bavarian Cream.
——
RULE OF THREE SOUP.
3 lbs. of lean beef; 3 lbs. of marrow bones; 3 lbs. coarse mutton; 3
onions; 3 carrots; 3 turnips; 3 sprigs of parsley, and same of thyme
and marjoram; 6 quarts of water; 3 blades of mace; 3 tomatoes; 3 ears
of corn; 3 tablespoonfuls of rice; pepper and salt.
Chop the vegetables; cut up the meat and crack the bones. Put onions,
carrots, turnips, herbs and mace into the soup-pot; cover with three
quarts of water; stew gently three hours; strain off the broth into a
bowl; pour the remaining three quarts of water, boiling hot, upon the
meat, bones, and vegetables in the pot, and put back over the fire.
Cool that which you have strained; take off the fat, and put on in
another kettle, with the tomatoes, the corn cut from the cob, and the
rice. Season, and cook gently for another hour, then pour out.
Boil the soup left in the pot, three hours longer at the back of
the range; add boiling water as the liquid shrinks. At the end of
that time, season well; pour, without straining, into the stock-pot,
and keep in a cold place. You have now stock for three days—a good
investment of time, materials, and labor.
VEAL AND HAM CUTLETS, À LA POLONAISE.
Slice cutlets of veal, of equal size, with as many slices of corned
ham, previously cooked. Flatten the cutlets with a hatchet; dip in
beaten egg, then in cracker-dust, mixed with minced parsley, pepper,
salt, and nutmeg. Fry in dripping; drain, and lay upon a dish, with
alternate slices of the ham, broiled, and spread with a dressing of
butter and a little French mustard.
STEWED POTATOES.
Pare, and cut the potatoes into dice. Stew, with a small onion, in
enough hot water to cover them. Turn off most of the water; take out
the onion; pour in a cup of cold milk, and, when this boils, stir in
a little chopped parsley, pepper, salt, and a tablespoonful of butter
rolled in flour. Boil up once, and serve.
CREAM SQUASH.
Mash, and press in a hot colander. Return to the fire, with a good
spoonful of butter, three or four spoonfuls of milk, and a quarter
spoonful of flour, wet up in the milk. Stir for five minutes; season
with pepper and salt, and dish.
SCALLOPED TOMATOES.
Pare and slice. Scatter fine crumbs in the bottom of a bake-dish; cover
with slices of tomatoes, seasoned with sugar, pepper, salt, and butter.
Cover with crumbs, and these with tomatoes. Fill the dish in this
order, covering all with crumbs, with bits of butter sprinkled upon
them. Bake, covered, half an hour, and brown.
BAVARIAN CREAM.
1 pint rich milk, and the same of sweet cream; yolks of 4 eggs; ½ oz.
gelatine; 1 small cup of sugar; 2 teaspoonfuls vanilla or other extract.
Soak the gelatine two hours in enough cold water to cover it. Heat the
milk, and stir in the gelatine until melted. Pour this upon the beaten
yolks and sugar, and heat until it begins to thicken. It should not
boil. Take from the fire, flavor, and let it cool somewhat. The cream
should have been whipped stiff in a syllabub-churn. Beat, a spoonful at
a time, into the lukewarm custard, until it is like sponge-cake batter.
Pour into a wet mould, and set on ice to form. It will be formed in a
few hours, if buried in the ice.
Fourth Week. Sunday.
——
Fancy Macaroni Soup.
Fricasseed Chicken. Spinach à la Crême.
Devilled Tomatoes. Sweet Potatoes, Browned.
——
Baked Pears and Cream.
Orange Cake.
——
FANCY MACARONI SOUP.
Take the fat from your soup-stock, add a pint of boiling water, and
bring to a slow boil. Strain all through a colander. Pour off two
quarts, through a soup-sieve, into your soup-kettle, and set over the
fire to simmer clear. Pulp the vegetables left in the colander, and
press the juice out of the meat into the rest of the broth. Remand this
to the stock-pot. When that in the soup-kettle has boiled ten minutes,
and been skimmed carefully, add a half cup of what is known as “fancy
macaroni,” cut into fantastic shapes, expressly for soups. It should
have been boiled twenty minutes, or until tender, in hot salted water.
Simmer one minute in the soup; add seasoning, if needed, and serve.
FRICASSEED CHICKENS.
Clean, wash, and joint a pair of chickens. (Salt the giblets slightly,
and keep on ice until Monday; or, should the weather be warm, boil
them in a pint of water; salt it well, and set away with the giblets
in it.) Scald the pieces of chicken in boiling water, leaving them in
it four minutes. Lay in ice-water ten minutes, to blanch them. Add to
the quart of boiling water used for scalding them, the skimmed fat, the
necks, and the heads, cleaned by scalding, picking off the feathers and
cutting off the beaks. Stew for one hour, or until there is but a pint
of gravy. Strain, cool, and take off the fat. Put two tablespoonfuls
of butter into a saucepan, with a very finely minced onion and a
dessertspoonful of flour. When they begin to simmer, put in the joints
of chicken; turn several times in the butter, and, after they begin to
color, add enough gravy to keep them from scorching, and stew, covered,
at least an hour. Keep the chicken hot; strain the gravy; add parsley,
pepper, and salt. Have in another saucepan a half cup of hot milk. Pour
upon two beaten eggs, make very hot, and add to the gravy when you have
taken the latter from the fire. Stir up, and pour over the chickens.
SPINACH À LA CRÊME.
Boil in plenty of hot salted water; drain, and chop fine upon a board
or in a wooden tray. Return to the saucepan with a tablespoonful of
butter, and when hot, add a little sugar, pepper, salt, nutmeg, and two
tablespoonfuls of cream. Stir until very hot, and serve in a deep dish,
with sippets of fried bread laid over it.
DEVILLED TOMATOES.
1 quart fine ripe tomatoes, pared and cut in thick slices; yolks of 3
boiled eggs, pounded; 3 tablespoonfuls melted butter; 4 tablespoonfuls
vinegar; 1 raw egg, beaten light; 1 teaspoonful powdered sugar; 1
saltspoonful salt, and same of made mustard; a _soupçon_ of cayenne.
Rub a tablespoonful of butter into the pounded yolks; add the
seasoning, then the vinegar, and put into a tin or porcelain saucepan.
Heat, and stir in the beaten egg. Set in boiling water while you heat
the rest of the butter in a frying-pan, and put in the sliced tomatoes.
Shake over the fire eight minutes, turning several times. Lay the
tomatoes upon a hot dish. Strain the butter in which they were fried
into the dressing, stir well, and pour over the tomatoes.
SWEET POTATOES—BROWNED.
Parboil, peel, and lay in a baking-pan. Baste with a little of your
soup stock, then with butter, until they are baked to a nice brown.
BAKED PEARS AND CREAM.
Peel ripe pears, and cut them in half, without removing the seeds. Pack
in layers in a stoneware jar. Strew each layer with sugar, and drop a
pinch of nutmeg in, now and then. Put a small cupful of water in the
bottom to prevent burning. Fit on a close cover, and set in a moderate
oven. Bake three hours on Saturday, and leave, unopened, in the oven
all night. Set upon ice for some hours before you use them. Pour into a
glass dish, and eat with cream. They are delicious if the pears are of
fair quality.
ORANGE CAKE.
Please see “BREAKFAST, LUNCHEON, AND TEA,” page 318.
Fourth Week. Monday.
——
Giblet Soup.
Brown Beef Stew. Mashed Potatoes.
Lima Beans. Cucumbers and Onion Salad.
——
Bananas, Oranges, and Apples.
Coffee and Albert Biscuit.
——
GIBLET SOUP.
Again skim the contents of your stock-pot. Pour into the soup-kettle
with the water in which the giblets were boiled. Add seasoning at
discretion, and simmer, after the boil is reached, fifteen minutes.
Chop the gizzards very fine, and put into the soup. Pound the livers
to a paste, with a heaping tablespoonful of butter, and half as much
flour; thin with a little of the boiling soup; stir into the soup; boil
one minute, and serve.
BROWN BEEF STEW.
3 lbs. lean beef; 1 onion; a tablespoonful of powdered marjoram; thyme
and parsley, mixed; 1 tablespoonful of browned flour; 1 teaspoonful
of Worcestershire sauce; 1 tablespoonful of tomato catsup; 1 glass of
wine; juice of half a lemon, and a pinch of the peel; 1 cup of chopped
mushrooms; dice of fried bread.
Cut the beef into strips two inches long; add the minced onion; just
cover with water, and cook, at the back of the range, two hours. Add
the rest of the ingredients, with the exception of the flour, catsup,
sauce, lemon-juice, and wine, and let it simmer one hour longer. Then
add the condiments just named, and the flour. Boil up; line a deep dish
with small squares of fried bread, and pour the stew upon them.
MASHED POTATOES.
Prepare as usual, and send up without browning.
LIMA BEANS.
See Thursday, First Week in September.
CUCUMBER AND ONION SALAD.
See Monday, First Week in September.
BANANAS, ORANGES, AND APPLES.
Rub clean; arrange effectively as to color and size, put green leaves
among them, and give a doily, clean plate, and fruit-knife to each
person.
COFFEE AND ALBERT BISCUIT.
Have the coffee hot and strong, and be sure the biscuits are fresh.
Fourth Week. Tuesday.
——
Quick Lobster Soup.
Roast Lamb. Baked Squash.
Green Corn cut from the Cob. Sweet Potatoes.
——
Rock-work.
——
QUICK LOBSTER SOUP.
1 quart of stock, made by adding a little water to the strained remnant
of yesterday’s soup. Or, if you have nothing of this sort, make a
broth of coarse bits of veal and any bones you may have; 1 can of
preserved lobster; 1 cup of milk, with a pinch of soda stirred in; 2
tablespoonfuls of butter, rolled in flour; yolks of 2 eggs; minced
parsley, cayenne, and salt.
Heat your broth; skim and season. Put in the lobster, picked to pieces;
simmer ten minutes, then boil up sharply, once. Heat the milk in a
saucepan; stir in the floured butter; pour upon the beaten yolks. Cook
one minute. Pour the lobster into the tureen; stir in the thickened
milk, and send to table. Pass oyster crackers and butter with it.
ROAST LAMB.
Lay in the dripping-pan. Dash boiling water over it, and cook fifteen
minutes for each pound. Baste often with the gravy. Ten minutes before
taking it up, dredge with flour, and baste with butter. Pour the fat
from the top of the gravy; thicken with browned flour, and stir in a
tablespoonful of currant jelly. Boil, and send up in a boat—salting and
peppering to taste.
BAKED SQUASH.
Boil, drain, and mash in a hot colander. Season with pepper, salt, and
butter; add a few spoonfuls of milk and two beaten eggs. Pour into a
buttered dish, and bake to a light brown in a quick oven.
GREEN CORN CUT FROM THE COB.
Boil the corn until tender. Split each row of grains, then shave them
close to the cob. Butter, pepper, and salt, and serve hot in a deep
dish.
SWEET POTATOES.
Boil with the skins on; peel quickly, and lay in a baking-pan, within a
hot oven, a few minutes, to dry, before piling them upon a flat dish.
ROCK-WORK.
1 quart of milk; 5 eggs; 6 tablespoonfuls of sugar; vanilla, or other
essence.
Heat the milk: pour upon the beaten yolks and sugar. Cook until the
custard begins to thicken. Pour out, and, when cold, flavor, and pour
into a glass bowl. Whip the whites stiff with two spoonfuls of the
sugar, flavor, and poach by laying, a spoonful at a time, upon boiling
milk, and, carefully withdrawing the spoon from underneath, leaving the
oval mass of _méringue_ floating upon the surface. Turn it over when
one side is done, and, presently, take it up, and lay upon the custard.
Heap them irregularly on the top, and let all get cold before serving.
Pass light cakes with this custard.
Fourth Week. Wednesday.
——
Julienne Soup.
Cold Lamb. Tomato Sauce.
Eggs and Mushrooms. Breaded Egg-plant.
——
Potato Fritters.
——
JULIENNE SOUP.
4 lbs. of beef; 2 carrots; 3 turnips; ½ head of cabbage; 1 pint green
corn; 1 quart tomatoes; bunch of herbs; 4 quarts of water; pepper and
salt.
Put on the beef, herbs, and water early in the morning, with some
well-cracked bones, if you have them, and let it boil at the back of
the range, very slowly, for five or six hours. Should the water sink
below two-thirds of the original quantity, replenish from the boiling
tea-kettle. An hour before dinner, strain the soup; put meat and bones
into the stock-pot, and season well. Pour upon them all that you can
spare from the liquor, and leave enough for to-day. Set this in a cool
place. Cool, and remove the fat from that meant for to-day; return
to the soup-kettle, and put in the vegetables, cut into shreds, and
parboiled for ten minutes. The cabbage should have been cooked in two
waters. The corn must be cut from the cob, and the tomatoes pared and
sliced. Simmer gently half an hour; season; cook one minute, and pour
out.
COLD LAMB.
Trim the remains of your roast into a presentable shape; garnish with
parsley and nasturtium-blooms.
TOMATO SAUCE.
Pare, slice, and stew the tomatoes for twenty minutes. Strain, and rub
through a colander, leaving the hard and tough parts behind. Put into a
saucepan with a little minced onion, parsley, pepper, salt, and sugar.
Bring to a boil; stir in a good spoonful of butter rolled in flour.
Boil up, and serve.
EGGS AND MUSHROOMS.
Slice the rest of the can of mushrooms, opened for Monday’s stew, into
halves. Stew ten minutes in a little butter, seasoned with pepper
and salt, and a very little water. Drain; put the mushrooms into a
pie-dish; break enough eggs to cover them over the top; pepper, salt,
and scatter bits of butter over them; strew with bread-crumbs, and bake
until the eggs are “set.” Serve in the dish.
BREADED EGG-PLANT.
Slice nearly half an inch thick; pare each slice and lay in salt and
water one hour. Wipe dry, dip in beaten egg, then in rolled cracker,
and fry to a fine brown in salted lard or dripping.
POTATO FRITTERS.
6 tablespoonfuls mashed potato rubbed through a colander; ½ cup rich
milk, or cream; 5 eggs, beaten light; 2 tablespoonfuls sugar; 2
tablespoonfuls prepared flour; juice of 1 lemon, and half the grated
peel; ½ grated nutmeg.
Work the cream into the potato; add beaten yolks and sugar, and whip to
a froth. Put in lemon, flour, nutmeg, and beat three minutes before
stirring in the whites. Drop, by the spoonful, into hot sweet lard, and
fry to a light brown. Drain upon clean, heated paper, sift white sugar
thickly over them and serve at once. Eat if you like with wine sauce,
or with powdered sugar only.
Fourth Week. Thursday.
——
Bread-and-Meat Soup.
Braised Breast of Veal. Cauliflower with Sauce.
Stewed Squash. Fried Potatoes.
——
Boiled Apple Dumplings.
——
BREAD-AND-MEAT SOUP.
Take the fat from the top of your cold stock. Add a pint of boiling
water to it, with a sliced onion, and cook slowly, with the meat in,
for forty minutes. Strain, pressing all the strength out of the meat;
stir in a tablespoonful of catsup, and as much browned flour wet up in
cold water. Have ready a sweetbread, boiled and blanched, then cut into
neat dice. Put these into the soup, and boil one minute; add a great
handful of fried bread, cut into dice, and pour out. If you have any
soup left from your “Julienne,” heat, strain, and add to this.
BRAISED BREAST OF VEAL.
Make a deep incision between the ribs and meat: stuff with a good
force-meat made of crumbs, chopped salt pork, seasoning and a little
onion. Skewer the flap of meat back into its place; put a layer of
thin fat salt pork into a broad saucepan; lay the veal upon it. Pour
in a cup of gravy—from the soup, if you have no other—cover with more
fat pork, or ham, put on a close lid, and cook fifteen minutes to
the pound. Take out the meat; set in a very quick oven, dredge with
flour, and, as it browns, baste well with butter once. Keep hot upon a
dish, while you strain the gravy in the braising-pan; thicken it with
browned flour, season to taste, and stir in the juice of half a lemon,
and a glass of claret. Boil up and pour a little upon the veal, the
rest into a boat.
CAULIFLOWER WITH SAUCE.
See Sunday, Third Week in September.
STEWED SQUASH.
Pare, seed and quarter. Cook in boiling water salted, until soft. Mash
in a colander; rub through it, and put back into a saucepan, with a
tablespoonful of butter rolled in flour; a few teaspoonfuls of milk,
pepper and salt to taste. Stir until it begins to bubble; then pour
into a deep dish.
FRIED POTATOES.
Pare, slice thin, and lay in ice-water half an hour. Dry between two
towels, and fry to a pale brown in hot lard, a little salt. Drain by
shaking in a colander, and serve in a dish lined with a napkin.
BOILED APPLE DUMPLINGS.
1 quart prepared flour; ¼ lb. suet, powdered; 1 teaspoonful salt; cold
water to make a pretty stiff paste; fine juicy apples, pared and cored.