slices a quarter of an inch thick. Put on in a cupful of weak broth—a
little of your soup will do—and cook gently half an hour. Then add
three or four tablespoonfuls of milk, a lump of butter rolled in flour,
with seasoning to taste. Boil up and dish.
BOILED PUDDING.
3 cupfuls of flour; 2 cupfuls of sour milk; 1 teaspoonful of soda
dissolved in hot water; ½ cupful powdered suet; a little salt.
Stir the milk gradually into the flour until a smooth batter is the
result. Put in suet and salt; lastly, beat in the soda-water thoroughly
and quickly. Pour into a buttered mould and boil one hour and a half.
Turn out and eat hot with sauce.
Second Week. Sunday.
——
Tapioca Soup.
Roast Saddle of Mutton. Potato Puff.
Salsify Fritters. Kidney Beans à l’Anglaise.
Currant Jelly.
——
Almond Blanc-Mange.
Cream Rose Cake.
——
TAPIOCA SOUP.
Take the fat from the top of your stock-pot, dip out as much as you
need for to-day; add a large cupful of boiling water and strain into
the soup-kettle. Bring to a boil, skim, and put in half a cup of
grained tapioca, which has been soaked for two hours in a little water.
Simmer until clear.
ROAST SADDLE OF MUTTON.
Lay in the dripping-pan, pour a large cup of boiling water over it,
and roast twelve minutes to the pound, basting often. As it begins to
brown, cover with white paper, lifting this when you baste the meat.
Ten minutes before serving, take off the paper, dredge the mutton with
flour; baste with butter, and brown. Skim the fat from the gravy;
thicken with browned flour, season, and boil once, then serve in a
boat. Pass currant jelly with the mutton.
POTATO PUFF.
Whip boiled potatoes light with a fork; beat in butter, salt, and milk,
at last, two frothed eggs. Whisk to a cream; make into a smooth mound
in a greased bake-dish, and set in a quick oven to brown.
SALSIFY FRITTERS.
1 bunch of salsify; 2 beaten eggs; ½ cup of milk; flour for thin
batter; salt.
Wash, scrape, and grate the salsify into the batter, made of the
ingredients given above. It should be as thick when the salsify is in,
as pound-cake batter. Drop by the spoonful into hot fat. Fry quickly,
drain in a hot colander, and serve dry and hot.
KIDNEY BEANS À L’ANGLAISE.
Soak dried white beans all night in cold water. Exchange in the morning
for tepid, and finally put on to boil in cold. Heat and cook slowly,
and when, after two hours, the skin begins to crack, strain off the
water, adding it to your soup-stock if you like, after salting it
sufficiently to warrant its keeping. Put a folded towel upon the beans
left in the saucepan, and set at the side of the range, where they will
keep hot, without scorching, for half an hour. Sprinkle with salt and
pepper; stir in a small bit of butter, and dish. Beans thus cooked will
be very mealy.
ALMOND BLANC-MANGE.
1 quart of milk; 1 package Cooper’s gelatine, soaked one hour in a
little cold water; 3 oz. of almonds, blanched, dried, and pounded in
a mortar, with a little rose-water to prevent oiling; ¾ cup of sugar;
extract bitter almonds.
Heat the milk to scalding; add the gelatine, the pounded almonds, and,
when you have stirred these over the fire ten minutes, the sugar.
Strain through thin muslin, wringing and squeezing to get out the
flavor of the almonds. Flavor, and set in a wet mould to form. Do this
on Saturday. On Sunday, turn it out, and eat with powdered sugar and
cream.
CREAM ROSE CAKE.
Please consult “BREAKFAST, LUNCHEON AND TEA,” page 327.
Second Week. Monday.
——
Irish Broth.
Cotelettes à la Reine. Stewed Potatoes.
Savory Bread Pudding. Bean Salad.
——
Stewed Apples, with Cream and Cake.
——
IRISH BROTH.
Strain off as much soup from the stock-pot as you need for to-day. Heat
and skim; stir in a large cupful of mashed potato, rubbed through a
colander; season to taste; simmer ten minutes, and add a great spoonful
of butter rolled in flour. Boil up fairly, and serve.
COTELETTES À LA REINE.
Cut thick slices of the most nearly underdone portions of your roast
mutton. Divide into neat squares about three inches across; dip each in
thick drawn butter, in which the yolks of two eggs have been cooked.
Lay the cutlets to cool upon a broad dish. When the creamy coating
is cold and firm, roll each in pounded cracker, and fry—a few at a
time—in hot lard or dripping. As each is lightly browned, take up with
a skimmer, and drain off the fat. Arrange in a dish, overlapping one
another.
STEWED POTATOES.
Pare; cut into dice; throw into cold water, and leave there half an
hour. Put on to cook in boiling salted water; stew twenty minutes.
Drain off most of the water, and fill up with cold milk. When this
boils, stir in a lump of butter rolled in flour, with chopped parsley.
Cook gently five minutes longer.
SAVORY BREAD PUDDING.
Soak two cups of bread-crumbs in a cupful of yesterday’s gravy, diluted
with a little of your soup-stock. Add a cup of boiling milk, in which
a pinch of soda has been stirred; beat to a smooth batter; add half
a cupful of minced cold meat, three eggs, pepper, and salt. Pour into
a buttered bake-dish, after beating all up light, and bake in a quick
oven. Serve in the dish, and pass a little good gravy, or drawn butter,
with it.
BEAN SALAD.
Put cold beans left from yesterday into a salad-bowl, and pour over it
such a dressing as you prepared for Cold Slaw, on Monday, First Week in
November.
STEWED APPLES, CREAM, AND CAKE.
Pare and core juicy pippins. Put a cupful of water, and one of sugar,
into a bake-dish. Lay in the pippins; cover, and cook slowly until
clear and tender. They should be turned once while cooking. Set away,
still covered, in the bake-dish, to cool, on Saturday. On Monday, put
them into a glass dish, and send cream and cake to table with them.
Second Week. Tuesday.
——
Mutton and Oyster Soup.
Beefsteak au Maître d’Hôtel. Baked Sweet Potatoes.
Stewed Onions. Mashed Squash.
——
Orange Pudding.
——
MUTTON AND OYSTER SOUP.
Crack the bone of your cold mutton, and chop the refuse bits left from
the roast. Put on in two quarts of water, and boil down to one. Strain,
cool, skim, and add to it a quart of stock. If no liquor is left in the
stock-pot for this purpose, add two quarts of water to the meat, bones,
etc., in the bottom, and boil down to one; then strain. Heat the two
quarts of broth to boiling; add two dozen oysters, with their liquor;
season with pepper, salt, and a little mace. Boil one minute. Stir in a
great spoonful of butter rubbed in flour; simmer, and stir two minutes,
and pour out.
BEEFSTEAK AU MAÎTRE D’HÔTEL.
Treat as directed on Tuesday of First Week in November; but, when
laid upon the hot dish, put over it, and on both sides, two or three
tablespoonfuls of butter, in which have been mixed pepper, salt,
a little French mustard, and the juice of half a lemon, with a
teaspoonful of very finely minced parsley.
BAKED SWEET POTATOES.
Wash, and bake in a moderate oven until soft. Serve in their skins.
STEWED ONIONS.
Top, tail, and skin. Boil in two waters, throwing both away. When the
onions are tender, have ready in a saucepan a cup of drawn butter. Lay
the onions in it; simmer ten minutes, and serve in the sauce.
MASHED SQUASH.
Pare, quarter, and cook soft in boiling salt water. Strain, press, and
mash in a colander. Season with pepper, salt, and butter, and turn into
a deep dish.
ORANGE PUDDING.
2 cups of milk; 4 tablespoonfuls of sugar; 1 heaping cup of prepared
flour; yolks of 4 eggs, and whites of two; pulp of 2 oranges, chopped
very fine; grated peel of ½ an orange; 1 tablespoonful of melted butter.
Cream butter and sugar, and whip in the yolks, then the yellow pulp and
the grated peel of the oranges. Beat three minutes; add the milk, then
flour and whites, alternately. Pour into a buttered mould, and boil one
hour. Eat hot, with jelly sauce.
Second Week. Wednesday.
——
Barley Cream Soup.
Roast Chine of Pork. Peas Pudding.
Mashed Potatoes. Apple Sauce.
——
Apple Pudding.
——
BARLEY CREAM SOUP.
2 lbs. of veal—cut from the knuckle; 1 cupful of barley; 3 quarts of
water; salt and pepper; chopped parsley.
Put the meat, cut into strips, into a pot with the water and barley,
and cook slowly four hours. Pick out the meat, having strained off the
liquor into a bowl; then rub the barley through a soup-sieve. Season
with pepper, salt, and parsley; boil up once, and serve. It should be
of a creamy consistency.
ROAST CHINE OF PORK.
Boil half an hour in hot salted water. Take out and lay upon a dish
to cool somewhat. (Put the pot liquor into the stock-pot.) Rub the
warm chine all over with a little pepper and powdered sage; then, with
beaten egg; strew with bread-crumbs, and set in a good oven until
tender. Should it brown too fast, cover it. Pass apple sauce with it.
PEAS PUDDING.
4 cups of split peas; 1 tablespoonful of butter; 3 eggs; pepper and
salt; 1 small onion.
Soak the peas all night. In the morning put them and the onion into a
farina-kettle with just enough water to cover them. Boil two hours, or
until soft. Drain, and pulp through a colander. Beat in butter, pepper,
salt, and eggs, and boil in a buttered mould or floured cloth one hour.
Turn out, and cut in slices on the table.
MASHED POTATOES.
Prepare as usual.
APPLE SAUCE.
Pare, slice, and stew juicy apples with just enough water to keep them
from burning. Mash when soft and broken to pieces, and beat smooth with
a good lump of butter and plenty of sugar. Serve cold.
APPLE PUDDING.
2 cupfuls of fine crumbs; 2 cupfuls of chopped apples; 1 cupful of
sugar; 1 teaspoonful mixed cinnamon and mace; half as much grated
lemon-peel; juice of a lemon; 1 tablespoonful of brandy; ¼ lb. raisins,
seeded and chopped; 4 eggs; 1 cup of milk; pinch of soda in the milk.
Scald the milk; pour upon the crumbs, and beat light. Add beaten yolks,
sugar, fruit, and spice—at last, the whites. Bake in a buttered dish,
covered, half an hour; then uncover and drain. Eat hot with sweet
sauce. It is very good.
Second Week. Thursday.
——
Game Soup.
Fricassee of Grouse. Buttered Parsnips.
Potatoes with Vermicelli. Stewed Tomatoes.
——
Quaking Custard.
——
GAME SOUP.
2 grouse or partridges, or, if you have neither, use a pair of rabbits;
½ lb. of lean ham; 2 medium-sized onions; 1 lb. of lean beef; fried
bread; butter for frying; pepper, salt, and 2 stalks of white celery
cut into inch lengths; 3 quarts of water.
Joint your game neatly; cut the ham and onions into small pieces, and
fry all in butter to a light brown. Put into a soup-pot with the beef,
cut into strips, and a little pepper. Pour on the water; heat slowly,
and stew gently two hours. Take out the pieces of bird, and cover in a
bowl; cook the soup an hour longer; strain; cool; drop in the celery,
and simmer ten minutes. Pour upon fried bread in the tureen.
FRICASSEE OF GROUSE.
Make a cup of drawn butter by heating a cup of strained broth from your
boiling soup in a saucepan; stirring into it two tablespoonfuls of
butter cut up in a teaspoonful of flour; season well, and put in the
pieces of grouse, or rabbit. Simmer until very hot; take out the meat
and arrange upon buttered toast in a dish. Add to the gravy a couple of
beaten yolks; heat one minute, and pour over the birds.
POTATOES WITH VERMICELLI.
Mash and whip the potatoes light with butter and milk. Season with
salt, and mound smoothly within a stone-china dish, or a bake-dish that
has a silver stand for the table. Wash over with white of egg, and
strew with vermicelli that has been broken small, boiled a few minutes
in hot water, then spread out to drain upon a sieve. Brown in a quick
oven.
BUTTERED PARSNIPS.
Boil tender, and scrape. Slice a quarter of an inch thick, lengthwise.
Put into a saucepan with a great spoonful of melted butter, pepper and
salt, and a little chopped parsley. Shake over the fire until it boils.
Lay the parsnips upon a dish, and pour the sauce over them.
STEWED TOMATOES.
Empty a can of tomatoes into a saucepan. Stew twenty-five minutes;
season with pepper, salt, sugar, and stir in a lump of butter rolled in
flour. Simmer ten minutes, and serve.
QUAKING CUSTARD.
3 cups of milk; yolks of 3 eggs, using the whites for the _méringue_; ½
package Cooper’s gelatine; 6 tablespoonfuls of sugar; juice of 1 lemon
for _méringue_; flavoring extract for custard.
Soak the gelatine two hours in a cup of the milk. Heat the rest of the
milk; add that in which the gelatine is, and stir over the fire until
the gelatine is melted. Take from the fire and pour upon the beaten
yolks and sugar. Heat slowly, and stir until it thickens well. Cool,
stirring every quarter of an hour. When cold, flavor and pour into a
wet mould. Set in ice, or in a cold place. When it is firm, turn out
and surround with a _méringue_ made by whipping the whites stiff with a
little powdered sugar, and the lemon-juice.
Second Week. Friday.
——
Turnip Soup.
Boiled Cod. Mashed Potatoes.
Fricasseed Eggs. Canned Succotash.
——
Chocolate Tartlets.
Tea and Albert Biscuits.
——
TURNIP SOUP.
12 turnips; 3 tablespoonfuls of butter; 1 onion; 2 stalks of celery;
bunch of herbs; 2 cups of milk; pepper and salt; 2 quarts of water; 1
tablespoonful—even—of flour.
Pare and lay the turnips in cold water half an hour. Slice into the
soup-pot, with the onion and celery; also the chopped herbs. Pour on
two quarts of cold water, and boil until the vegetables are broken to
pieces. Rub, with their liquor, through a sieve. Season, and return to
the fire. When it boils, stir in the butter cut up in the flour; cook
five minutes; pour into the tureen, and add the boiling milk.
BOILED COD.
Sew the fish up in a piece of mosquito-netting. Put on in plenty of
boiling water, a little salt, allowing _about_ twelve minutes per
pound. Unwrap; lay upon a hot dish, and pour over it—serving some in
a boat—a cupful of drawn butter made from the fish pot-liquor, and
containing, besides butter and flour, the pounded yolks of two boiled
eggs, and a tablespoonful of chopped green pickle.
MASHED POTATOES.
Mash, and pass with the fish.
FRICASSEED EGGS.
7 or 8 hard-boiled eggs, laid in cold water so soon as they are done;
a cup of gravy left from yesterday’s soup; a little cold chopped meat;
melted butter, pepper, salt, and French mustard; three tablespoonfuls
of cream.
Cut the cold eggs, crosswise; take out the yolks; slice a bit from the
bottom of each white “cup” thus made, and stand them closely together
in a flat dish. Rub the yolks to a paste with the butter; mix with the
chopped meat and seasoning, and make into round balls, with which fill
your “cups.” Heat, and add the cream to the gravy, and pour over the
eggs. Set in the oven three minutes to heat; stick a bit of parsley in
the top of each ball, and send to table.
CANNED SUCCOTASH.
Turn out a can of succotash into a saucepan; barely cover with hot
water, and cook half an hour. Pour off the water; put on, instead, a
cup of cold milk. Bring to a boil; pepper, salt, and put in a lump of
butter, rolled in flour. Simmer five minutes.
CHOCOLATE TARTLETS.
4 eggs; ½ cake Baker’s chocolate, grated; 1 tablespoonful corn-starch,
dissolved in milk; 3 tablespoonfuls of milk; 4 tablespoonfuls of white
sugar; 2 tablespoonfuls of vanilla; ½ teaspoonful cinnamon, and a
little salt; 1 heaping teaspoonful of melted butter.
Rub the chocolate smooth in the milk; heat over the fire, and add the
corn-starch wet in more milk. Stir until thickened, and pour out. When
cold, beat in the yolks and sugar, with the flavoring. Bake in open
shells lining paté-pans. Cover with a _méringue_ made of the whites and
a little powdered sugar, when they are nearly done, and let them color
slightly. Eat cold.
Second Week. Saturday.
——
Winter Pea Soup.
Ham and Eggs. Macaroni with Cod.
Fried Beans. Cold Slaw, with Cream Dressing.
——
Squash Pie.
——
WINTER PEA SOUP.
3 lbs. of beef, cut into strips; 1 lb. of lean ham; 2 lbs. of cracked
bones; 5 quarts of water; 1 turnip, sliced; 2 onions, chopped; pepper;
salt; 3 stalks of celery; 1 pint of split peas.
Soak the peas all night. In the morning, put them on in a farina-kettle
covered with a quart of warm water, and cook soft. Put into a
soup-kettle the beef, ham, and vegetables, with five quarts of water,
and cook slowly four hours, filling up with hot water should the water
sink below four quarts. Strain off the liquor; pick out meat and bones
from the colander; put into the stock-jar, and season well. Pour over
them all but three pints of the soup, and set away. Pulp the vegetables
through the colander into to-day’s broth; season, and add the peas,
also rubbed through a colander. Cook slowly, stirring often, half an
hour, and pour upon dice of fried bread into the tureen.
HAM AND EGGS.
Boil slices of ham fifteen minutes, and let them get cold. Trim and
cut into pieces of uniform size; put a small piece of butter in a
frying-pan, and cook the ham, not too quickly, turning when the under
side is done. Strain the fat when the ham has been taken out and put
upon a hot-water dish; return to the fire, and fry the eggs. Cut off
the ragged edges and lay one upon each slice of ham.
MACARONI WITH COD.
Break a quarter of a pound of macaroni into short pieces; boil twenty
minutes in hot salted water; drain; stir in a tablespoonful of butter
and three tablespoonfuls of grated cheese; mix up with one-third
as much chopped cod as you have macaroni, and put into a buttered
bake-dish. Wet with a little milk; scatter bread-crumbs on the top, and
bake, covered, half an hour, then brown.
FRIED BEANS.
Boil as directed on Sunday of this week; put a little dripping in a
frying-pan with a little powdered, or chopped parsley; heat, put in
the beans, and stir until they are a pale yellow; pepper and salt, and
serve hot.
COLD SLAW, WITH CREAM DRESSING.
1 small head of white cabbage, chopped fine; 1 cup scalding milk;
rather less than a cup of vinegar; 1 tablespoonful of butter; 2 beaten
eggs; 1 tablespoonful of white sugar; 1 teaspoonful essence of celery;
pepper and salt to taste.
Heat milk and vinegar in separate vessels. Put butter, sugar, and
seasoning into the hot vinegar. Boil up once, and put in the cabbage.
Heat to scalding and take off. Add the beaten eggs to the hot milk;
cook until they begin to thicken. Put the hot cabbage into a bowl; pour
the custard over it; toss and stir with a silver fork; cover to keep in
the strength of the vinegar, and cool suddenly.
SQUASH PIE.
1 pint of stewed and strained squash; 1 pint of milk; ¾ cup of sugar;
3 eggs, beaten light; ½ teaspoonful of ginger, and same of mace and
cinnamon mixed.
Beat all well together, and bake in open shells of paste
Third Week. Sunday.
——
Potage au Riz.
Roast Turkey. Cranberry Sauce.
Mashed Potatoes, Browned. Sweet Potatoes.
——
Queen’s Pudding.
——
POTAGE AU RIZ.
Take the fat from the top of the soup-stock. Pour off and strain what
is needed for to-day. Heat and skim; add half a cup of rice which has
been cooked soft in a little milk—also the milk which has not been
soaked up; put in what seasoning is needed; simmer fifteen minutes, and
serve.
ROAST TURKEY.
Clean, and wash out the crop and body of the turkey with soda and
water, rinsing it out afterwards. Stuff with a force-meat made of
crumbs, a little cooked sausage, pepper, salt, and a little butter.
Truss the turkey neatly. (Salt the giblets, and set by for to-morrow’s
soup.) Lay it in the dripping-pan; pour boiling water over it, and
roast about ten minutes to the pound, after the cooking actually
commences. Cook slowly at first, or it will be dry without and raw
within. Baste often and freely. Ten minutes before taking it up, dredge
with flour, and baste with butter. Pour off the fat from the top of the
gravy, thicken with browned flour, and season; boil once and serve in a
boat.
CRANBERRY SAUCE.
Put a quart of clean cranberries into a saucepan, with a cupful of
cold water. Stew slowly, stirring often, for an hour and a half. Take
from the fire, and sweeten abundantly with sugar; rub through a fine
colander and set to form in a wet mould. Do this on Saturday.
MASHED POTATOES—BROWNED.
Whip light with milk, butter, and salt; pile upon a greased pie-dish,
and brown in a good oven. Slip to a hot dish by the aid of your
cake-turner.
SWEET POTATOES.
Boil until tender; strip off the skins; lay in an oven to dry for some
minutes and serve.
QUEEN’S PUDDING.
2 cups of milk; 4 eggs; ½ package of gelatine; ½ cup of sugar; vanilla
or other essence; 1 sponge-cake; 2 glasses of wine; raspberry or other
jelly.
Soak the gelatine in the milk for one hour. Put into a farina-kettle
and heat to boiling, stirring until the gelatine is dissolved. Pour
upon the beaten eggs and sugar; return to the fire and cook one minute.
Pour half, when cold, into a wet mould. After half an hour, cover this
with slices of sponge cake with jelly spread between them. Wet these
well with wine. Add the rest of the custard, and set the mould upon
ice, or in a cold place.
Make this pudding on Saturday.
Third Week. Monday.
——
Giblet Soup.
Turkey Scallop. Boiled Rice.
Stewed Tomatoes. Baked Potatoes.
——
Apple Méringue Pie.
——
GIBLET SOUP.
Boil the turkey-giblets in a quart of water. Take them out; add the
water to the entire contents of your stock-pot, and simmer at the
back of the range for one hour, adding water if it should boil down.
Strain and season. Have ready the giblets—the gizzard chopped fine, the
liver pounded with half a cupful of turkey-stuffing. Cook all together
fifteen minutes, and pour out.
TURKEY SCALLOP.
Cut the meat from your cold turkey. Break the bones, cover them with
two quarts of cold water; boil one hour, season and put into a bowl.
Chop the meat and season with pepper and salt. Put a layer of buttered
crumbs in the bottom of a bake-dish; cover with the mince; moisten
with gravy; more crumbs buttered and wet with milk. Having filled
the dish in this way, cover with cracker-crumbs, seasoned, wet with
oyster-liquor (or milk) and beaten light with two eggs. Strew butter on
top; bake, covered, half an hour; then brown.
BOILED RICE.
Skim the fat from the cooled broth made by boiling your turkey-bones.
Put into a saucepan with a cup of soaked rice, and cook until the
latter is soft, shaking the pot from time to time. Drain off the
liquor, and put into your stock-pot; serve the boiled rice in a deep
dish, and pass grated cheese with it.
STEWED TOMATOES.
See Thursday, Second Week in November.
BAKED POTATOES.
Wash, and bake soft in a moderate oven. Wipe, and serve wrapped in a
napkin.
APPLE MÉRINGUE PIE.
Beat into some good, sweet apple-sauce a little melted butter, and
season to taste with nutmeg. Fill a shell of pie-paste with this; bake,
and when done, spread with a _méringue_ made of the whites of three
beaten eggs and a little sugar. Shut up in the oven a few minutes, to
“set.” You can keep raw paste in a cold place from Saturday to Monday,
and spare yourself the trouble of making it to-day.
Third Week. Tuesday.
——
Veal and Oyster Soup.
Beefsteak Pie. Ladies’ Cabbage au Maître d’Hôtel.
Purée of Potatoes. Canned French Beans.
——
Flour Hasty Pudding.
——
VEAL AND OYSTER SOUP.
Knuckle of veal—meat sliced and bones cracked; 1 qt. of oysters; 1 cup
of milk; 2 teaspoonfuls of flour; 1 tablespoonful of butter cut up in
the flour; 2 stalks of celery; pepper and salt; 6 quarts of water.
Put meat, bones, celery, and water over the fire and cook slowly four
hours. Strain; put meat and bones, highly seasoned, into your stock-jar
with all the soup except two quarts, and set away. Cool and take the
fat from that kept out for to-day; return to the fire with seasoning.
When it boils, add the oysters. Cook five minutes; pour out and add the
boiling milk thickened with the floured butter.
BEEFSTEAK PIE.
3 lbs. of steak; 1 chopped onion; 1 tablespoonful of mushroom catsup;
a little water; 1 tablespoonful of butter cut up into floured bits;
pepper and salt; some good plain paste.
Cut the steaks into small squares; beat each flat, and leave out bone,
fat, and gristle. Strew a little onion in the bottom of a bake-dish;
put in a layer of meat, peppered and salted; scatter bits of floured
butter over it; then more onion. When all are in, pour in the catsup
and a little water—or gravy is better—cover with crust, and bake nearly
two hours.
LADIES’ CABBAGE AU MAÎTRE D’HÔTEL.
Boil a cabbage in two waters. (Salt the second, and put into your
stock-pot.) Let it get perfectly cold; chop fine; mix with two beaten
eggs, a few spoonfuls of your soup-stock, a great spoonful of
butter, the juice of a lemon, pepper and salt. Pour into a buttered
pudding-dish, bake covered, forty minutes, brown, and serve in the dish.
PURÉE OF POTATOES.