sugar, stir well, and leave them for one hour. Pour on boiling water,
and stir until clear. Strain, and press through a coarse cloth. When
cold, and beginning to congeal, whip a spoonful at a time into the
frothed whites. Put into a wet mould. Do this of course on Saturday.
* * * * *
For Snowdrift Cake, please refer to BREAKFAST, LUNCHEON AND TEA, page
340.
Second Week. Monday.
——
Brown Giblet Soup.
Minced Turkey and Eggs. Baked Tomatoes.
Stewed Potatoes. Raw Celery.
——
Plain Rice Pudding.
A “Comfortable Cup of Tea.”
——
BROWN GIBLET SOUP.
Cut each giblet into three pieces, and put on to boil in stock made of
the remnant of your mock turtle soup, diluted with water and strained.
Simmer all together one hour.
Chop the gizzard fine, pound the liver. Make what is called technically
a _roux_, by putting two tablespoonfuls of butter into a saucepan,
and when it bubbles, stirring in a teaspoonful of browned flour, and
continuing to stir until they are well mixed and smooth. Add, spoonful
by spoonful, half a cup of boiling soup, then the pounded liver; the
gizzard, juice of half a lemon, and half a glass of brown sherry. Stir
all this into the soup, and boil up once. Have in the tureen the yolks
of four hard-boiled eggs, each quartered with a keen knife, and pour
the soup upon them.
MINCED TURKEY AND EGGS.
Cut all the meat from the skeleton of the turkey. Put the bones,
sinews, skin, and stuffing into a pot with three quarts of cold water.
Set at the back of the range and let it simmer down to two quarts.
Season, and set away in your stock-pot.
Divide the meat intended for to-day into inch long pieces, tearing
rather than cutting it. Heat the skimmed gravy; add as much drawn
butter; two beaten eggs; pepper and salt; put in the minced turkey;
set back over the fire, and stir until very hot. Cover the bottom of
a pudding-dish with fine crumbs; pour in the mixture; strew crumbs on
top, and bake to a light brown in a quick oven. Serve in the bake-dish.
BAKED TOMATOES.
Please see Thursday of last week—the First Week in December. Add the
surplus juice to your turkey-bone “stock.”
STEWED POTATOES.
Pare and cut into small squares. Lay in cold water half an hour; cook
tender in hot water, a little salt. When done—or nearly—pour this off,
add a cup of cold milk, and when this begins to simmer, a tablespoonful
of butter rolled in flour, pepper, salt, and a little minced parsley.
Boil gently one minute, and pour into a deep dish.
CELERY.
Wash, scrape, and cut off the green leaves. Arrange the best stalks
in a celery-glass. Put two or three green pieces into to-morrow’s
soup-stock while boiling; and if you have time cut up the rest into
short bits, and put in a jar or wide-mouthed bottle of vinegar to keep
for salad-dressing.
A PLAIN RICE PUDDING.
1 large cup of rice; 2 quarts of milk; 8 tablespoonfuls of sugar; 1
teaspoonful of salt; 1 great spoonful of butter, melted; nutmeg and
cinnamon to taste.
Soak the rice two hours in a pint of the milk. Add, then, the rest of
the milk and the other ingredients. Bake, covered, two hours; brown,
and eat cold.
Second Week. Tuesday.
——
Simple White Soup.
Stewed Fillet of Veal. Spinach.
Boiled Beans. Mashed Potatoes.
——
Queen’s Toast.
——
SIMPLE WHITE SOUP.
Take the fat from the top of your turkey soup-stock; strain, rubbing
the dressing through the colander. Simmer one hour, with half a sliced
onion and four tablespoonfuls of soaked rice in it, or until the
rice is soft. Be careful that it does not scorch. Strain through the
soup-sieve into the tureen, add pepper and salt, if needed—finally a
cup of hot milk in which has been stirred and cooked for one minute two
beaten eggs.
STEWED FILLET OF VEAL.
Lard the fillet on top with strips of fat salt pork; lay a few slices
of corned ham in the bottom of a saucepan; on these the veal; cover
with sliced ham; season with pepper, salt, and a pinch of mace; pour
in a cup of yesterday’s soup, weakened with water. Cover closely and
stew two hours, turning the meat at the end of the first hour; take up
and keep the meat hot over boiling water; add some browned flour and a
tablespoonful of soaked gelatine to the gravy when you have strained
it, boil fast and hard until it is thick, and of a glassy brown. Pour
on the veal, set in the oven, the larded side upward, and shut the door
for a few minutes to “glaze” it. Garnish with light and dark green
celery-tops. Lay the ham about it.
SPINACH.
Boil in plenty of hot salted water, for twenty-five minutes. Drain,
chop very fine, put back in the saucepan with a teaspoonful of sugar,
a little pepper, salt, and mace, and a few spoonfuls of milk or cream.
Beat and toss until it is like a thick green custard, and pour out upon
slices of fried bread.
BOILED BEANS.
Soak all night. In the morning, put on in cold water, and cook gently
until soft. Drain, pepper and salt, and pour over them, when dished, a
little good drawn butter.
MASHED POTATOES.
Prepare as usual—without browning.
QUEEN’S TOAST.
Cut thick slices of stale baker’s bread into rounds with a cake-cutter
and fry to a nice brown in hot lard. Dip each slice into boiling water
to remove the grease; sprinkle with a mixture of powdered sugar and
cinnamon, and pile one upon the other. Serve a sauce made of powdered
sugar, dissolved in the strained juice of a lemon and thinned with a
glass of wine. Put a very little upon each round. Butter sauces are too
rich for queen’s toast.
Second Week. Wednesday.
——
Beef Gravy Soup.
Cannelon of Veal, Oysters, and Sweetbreads.
Potatoes Sautés.
Succotash. Cranberry Sauce.
——
Impromptu Plum Pudding.
——
BEEF GRAVY SOUP.
4 lbs. of coarse lean beef; 3 lbs. of bones; 2 sliced onions; 2
turnips; 2 carrots; bunch of sweet herbs; 3 stalks of celery; pepper
and salt; 1 tablespoonful corn-starch, wet up in cold water; 5 quarts
of water.
Cut the beef in small strips and fry to a good brown, in plenty of
dripping. Take out the meat and lightly fry the bones. Remove these
and put with the meat into the soup-pot. Now fry in the same fat the
sliced onions; add these, when brown, to the meat and bones, and pour
on them the five quarts of water. Cook slowly one hour; take off the
scum, and put in the sliced carrots, turnips, the celery and herbs.
Boil gently four hours. Strain; pick out the meat and bones, and put,
well-seasoned, into the stock-jar. Pulp the vegetables into the soup;
season; pour all but two quarts into the stock-jar, and set aside. Cool
that left out for to-day, skim and re-heat; add the corn-starch, boil
up and serve.
CANNELON OF VEAL, OYSTERS, AND SWEETBREADS.
Chop the remains of your stewed fillet; boil, blanch, and cool two
sweetbreads, and mince _very_ fine. Chop, also, twelve oysters. Mix all
these together with a cup of fine bread-crumbs; add plenty of seasoning
and two beaten eggs. Work to a paste; flour your hands and make into a
roll seven or eight inches long, and three or four inches in diameter.
Envelope this in a crust of good pie-paste, closing the open ends
with rounds of paste. Lay in a floured baking-pan, the joined edges
downward, and bake in a steady oven. Just before taking it up glaze
with butter.
POTATOES SAUTÉS.
Boil and slice while hot. Put into a frying-pan with a large spoonful
of butter, pepper, salt, and powdered parsley. Stir constantly until
very hot, and dish. They must not be at all brown or even dry. Serve
very hot.
SUCCOTASH.
Empty a can of succotash into a saucepan; cover with boiling water, a
little salt, and cook half an hour. Turn off the water; pour in a cup
of milk, and when this boils, stir in a tablespoonful of butter rolled
in flour; season with pepper and salt; boil once, and dish.
CRANBERRY SAUCE.
If you have none ready made, prepare according to receipt given for
Sunday of this week. It is well to make a good supply at a time, since
it keeps well in cold weather.
IMPROMPTU PLUM PUDDING.
2 cups of made mince-meat—“Atmore’s” is very good; 1½ cups prepared
flour; 6 beaten eggs.
Whip the yolks and stir (with additional sugar, if needed,) into the
mince-meat. Beat hard for two or three minutes. Put in whisked whites
and the flour alternately. Butter a large mould; put in the mixture,
leaving room for the swelling of the pudding, and boil, without the
intermission of a moment, for five hours. Turn out upon a hot dish;
pour brandy over it, and light just as it goes into the dining-room.
Eat with rich sauce.
Second Week. Thursday.
——
Tomato Soup.
Glazed Ham. Potato Puff.
Chopped Cabbage, with Sauce. Celery Salad.
——
Corn-Starch Cup-Cake.
Chocolate.
——
TOMATO SOUP.
Skim the fat from your soup-stock, and put it, meat bones and all,
over the fire with a can of tomatoes. Simmer one hour and strain,
rubbing the tomatoes through the colander. Season to taste; return
to the fire, and when it boils, put in a lump of sugar, and a
tablespoonful of butter cut up in half as much flour. Boil up once.
GLAZED HAM.
Put into cold water about ten o’clock on Wednesday night, and let it
soak until the fire is made next morning. Put on then in plenty of cold
water, and cook eighteen or twenty minutes per pound. Set out of doors
when done, in a large, shallow pan, and cover with the pot-liquor.
You should have made, meanwhile, the “glaze,” by boiling down a cup
of yesterday’s soup, with an equal quantity of strained pot-liquor,
until the result was a thick brown broth. Add a tablespoonful of soaked
gelatine, and set the mixture in boiling water. When the ham is nearly,
or quite cold, skim carefully; wash all over with the glaze, and set in
the oven to harden. If not quite thick enough, apply a second coat when
the first is dry. Twist frilled paper about the shank.
POTATO PUFF.
Whip hot boiled potatoes light and soft with milk, butter, and salt.
Beat in two whisked eggs, and heap irregularly within a buttered
bake-dish. Brown quickly, and serve in the dish in which it was baked.
CHOPPED CABBAGE WITH SAUCE.
Quarter a cabbage, and boil tender in hot salted water. Chop when you
have drained it; season with pepper and salt. Drain again, pressing out
the water; put into a hot dish and pour over it a cup of drawn butter,
having for a base some of the strained ham-liquor, into which have been
stirred a tablespoonful of celery vinegar and a little made mustard.
Send up hot.
CELERY SALAD.
Scrape and cut into short pieces. Put into a salad-bowl, and pour over
it a dressing such as was made for cold-slaw on Saturday, First Week in
December.
CORN-STARCH CUP-CAKE.
5 eggs; 1 cup of butter; 2 cups of sugar; 1 cup sweet milk; 1 cup of
corn-starch; 2 cups of prepared flour; vanilla flavoring.
Cream butter and sugar; beat in the yolks, the milk, the corn-starch
and flour mixed together, alternately with the whites—lastly, the
vanilla. Bake in small loaves, and eat while fresh. Pass hot chocolate
with them.
Second Week. Friday.
——
Oyster Soup.
Boiled Chickens. Browned Potatoes.
Baked Sweet Potatoes. Scalloped Squash.
——
Baked Custards.
——
OYSTER SOUP.
2 quarts of oysters; 1 quart of milk; 2 tablespoonfuls of butter; 1
teacupful hot water; pepper, salt and a blade of mace.
Strain all the liquor from the oysters; add the water, and heat. When
near the boil, add the seasoning, then, the oysters. Cook about five
minutes from the time they begin to simmer, until they “ruffle.” Stir
in the butter, cook one minute and pour into the tureen. Stir in the
boiling milk, and send to table.
BOILED CHICKENS.
Clean and truss the chickens, but do not stuff them. Sew up each in
a piece of mosquito-netting, and boil in plenty of hot salted water.
Allow about twelve minutes to the pound. Undo the netting; wipe the
chickens, and rub all over with butter. Send up in a boat a cup of
melted butter in which have been stirred the pounded yolks of two hard
boiled eggs, and some powdered or minced parsley. Pour a few spoonfuls
over the chickens.
BROWNED POTATOES.
Boil with their skins on. Throw off the water; take each potato in a
clean towel, and hold it while you strip off the skin. Lay them, when
peeled, in a greased baking-pan, and set this in a hot oven. Roast,
with good dripping, until they are well colored.
BAKED SWEET POTATOES.
Wash, and bake soft in a moderate oven. Serve in their “jackets.”
SCALLOPED SQUASH.
Pare, slice, and mash. Stir in, while it is hot, a good spoonful of
butter, pepper and salt to taste, and two beaten eggs. Pour into a
buttered dish; strew fine crumbs on the top, and bake, covered, half an
hour—then brown slightly.
BAKED CUSTARDS.
1 quart of milk; 4 beaten eggs; 5 tablespoonfuls of sugar, beaten with
the eggs; nutmeg, and 2 teaspoonfuls of flavoring extract.
Scald the milk; pour upon the other ingredients; stir together well;
flavor, and pour into stone-china cups. Set these in a pan of hot
water; grate nutmeg upon each, and bake until firm. Eat cold from the
cups.
Second Week. Saturday.
——
Chicken and Sago Soup.
Beefsteak Pudding. Boiled Onions.
Mashed Potatoes. Fried Hominy.
——
Sweet Potato Pie.
——
CHICKEN AND SAGO SOUP.
Take the top from your chicken pot-liquor; add the cracked bones of the
chickens, from which you cut the meat for “breakfast, luncheon, _or_
tea;” boil gently one hour. Strain, and season to taste; add a cup of
soaked sago, and simmer until it is soft and clear.
BEEFSTEAK PUDDING.
3 lbs. of rump steak; 3 eggs; 2 cups of milk; 5 tablespoonfuls of
prepared flour; pepper and salt; melted butter; parsley; French mustard.
Cut the steaks into pieces rather more than an inch wide and long.
Beat with a rolling-pin; pepper and salt, and dip each in a mixture of
melted butter and minced parsley, with a little French mustard. Lay
in the bottom of a greased bake-dish; pour over them a batter made of
the eggs, flour, and milk, bake an hour and a quarter. Serve in the
bake-dish.
BOILED ONIONS.
Cook and boil in salted water fifteen minutes; throw this off, and
cover with milk and water. Cook tender; drain; pepper and salt, and
pour in a cupful of drawn butter. Simmer five minutes, and turn out.
MASHED POTATOES.
Prepare in the usual manner, taking care not to get them too stiff.
FRIED HOMINY.
Boil hominy—the fine-grained—the day before you want to use it. When
perfectly cold and stiff, remove the skin from the top, and cut the
hominy into neat squares. Flour and salt these, and fry to a nice brown
in hot lard or dripping. Drain well, and eat hot.
SWEET POTATO PIE.
Parboil; skin; cool, and slice crosswise firm sweet potatoes. Line a
pie-dish with a good crust; put in a layer of sliced potatoes; sprinkle
abundantly with sugar; scatter in four or five whole cloves, and cover
with more slices. Fill the dish thus: put in a liberal tablespoonful of
melted butter; pour in a little water and a teaspoonful of lemon-juice;
cover with puff-paste, and bake. Eat cold. This is a Virginia dish, and
very nice.
Third Week. Sunday.
——
Ox-tail Soup.
Ducks à la Mode. Canned Green Peas.
Mashed Turnips. Scalloped Cauliflower.
——
Sponge Cake Soufflé Pudding.
——
OX-TAIL SOUP.
2 ox-tails; 1 onion; 2 turnips; 2 carrots; bunch of sweet herbs; 6
whole cloves; 2 tablespoonfuls of catsup; 1 glass of wine; pepper and
salt; ½ lb. of lean ham; butter; water.
Joint the tails, and slice the vegetables and ham. Put two
tablespoonfuls of butter into the soup kettle, with the tails, ham,
vegetables, herbs, and a pint of water. Cover closely, and simmer half
an hour after they begin to smoke. Add, then, six quarts of water,
if the tails are of a fair size, and simmer four hours, or until the
vegetables are boiled to pieces and the tails very tender. Do this on
Saturday; season the soup, and turn all into the stock-jar. On Sunday
take off the fat, and strain the soup, pulping the vegetables, and
taking out the pieces of tail. Put these into the stock-jar, with all
the soup you do not need for to-day; also the bits of ham. Heat the
portion left out for to-day; stir in a good spoonful of browned flour
wet in water, the catsup and wine, and boil up fairly before serving.
DUCKS À LA MODE.
Joint the ducks; pepper, salt, and flour them. Fry to a light
brown in a little butter. Put into a saucepan with a cup of your
soup-stock—strained off before pulping the vegetables—a tablespoonful
of minced onion, pepper and salt to taste. Cover, and stew tender; say
about forty minutes from the commencement of the boil. Keep hot over
boiling water while you strain the gravy; add a glass of wine, and
thicken with browned flour. Boil until thick, and pour over the ducks.
CANNED GREEN PEAS.
Drain, cover with boiling water, and cook tender. Pour off the water;
dish, and stir in a little hot butter, mixed with pepper, salt, and a
dust of powdered sugar. Toss and mix well, and serve hot.
MASHED TURNIPS.
See Sunday, Second Week in December.
SCALLOPED CAULIFLOWER.
Boil twenty minutes—tied up in netting—in hot salted water. Cut into
small clusters, rejecting the main stalk altogether. Set these closely
together in a buttered bake-dish; pour drawn butter over them, and sift
fine crumbs thickly upon the top. Bake in a good oven until browned.
SPONGE-CAKE SOUFFLÉ PUDDING.
12 square (penny) stale sponge-cakes; 5 eggs; 1 cup of milk; 2 glasses
of sherry; ½ cup of sugar.
Lay the cakes in a buttered pudding-dish; pour the wine over them, and
cover for half an hour. Heat the milk; pour upon the beaten yolks and
half the sugar. Stir over the fire until quite thick. Pour, gradually,
upon the cakes, letting it soak in well before adding more. Put into
the oven, and, when very hot, cover with the whites, whisked stiff with
the rest of the sugar, and shut the oven-door until the _méringue_ is
colored. Make on Saturday, and eat cold on Sunday.
Third Week. Monday.
——
Second Edition Soup.
Boiled Corned Beef. Roast Potatoes.
Scalloped Cabbage. Horseradish Sauce.
——
Farina Pudding.
——
SECOND EDITION SOUP.
Strain off the soup from the meat in your stock-jar; heat slowly to a
boil; put in a cupful of the best parts of the meat, cut neatly from
the joints, and divided into square bits. Boil one minute, and pour out.
BOILED CORNED BEEF.
Put a piece of brisket, weighing six or eight pounds, in plenty of cold
water. Set at the back of the range out of everybody’s way, and cook
slowly, allowing eighteen minutes per pound. Take up; wipe carefully;
rub all over with butter, and dish. Serve horseradish sauce with it.
Pour the pot-liquor into the stock-jar.
ROAST POTATOES.
Select those of uniform size, and roast in a moderate oven until soft.
Wipe, and wrap in a napkin, spread upon a flat dish.
SCALLOPED CABBAGE.
When your beef has begun to boil fairly, put in a firm white cabbage,
from which you have stripped the outer leaves. Cook in the boiling
pot-liquor until tender. Take out, quarter, and let it cool rapidly.
When quite cold, chop; stir in pepper and salt, and put into a greased
bake-dish. Pour over it half a cupful of soup-stock; sift crumbs
thickly on the top, and bake, covered, half an hour, or until very hot
throughout; then brown.
HORSERADISH SAUCE.
Stir two tablespoonfuls of grated horseradish and a tablespoonful of
vinegar into a cup of drawn butter until it is like white cream. If
the horseradish be put up in vinegar, omit the tablespoonful of that
condiment.
FARINA PUDDING.
1 quart new milk; 4 tablespoonfuls of farina; 4 eggs; 5 tablespoonfuls
of sugar; nutmeg.
Soak the farina two hours in a little water. Scald the milk; stir in
the farina, and cook ten minutes, using the spoon constantly. Pour
upon the beaten eggs and sugar. Beat all together well. Put in nutmeg
to taste, and pour into a buttered pudding-dish. Bake half an hour, or
until firm and well colored. Eat warm—not hot.
Third Week. Tuesday.
——
Split Pea Soup.
Larded Mutton Chops. Tomato Sauce.
Lima Beans. Macaroni à la Crême.
——
Apple and Tapioca Pudding.
——
SPLIT PEA SOUP.
Soak a quart of split peas overnight. Next day, put on in the
pot-liquor from your corned beef—having removed the fat from the
latter. Add an onion, sliced, and three stalks of celery, with a few
sprigs of parsley, cut fine. Boil gently—adding boiling water should
the liquid sink too much—three hours. Rub through a colander; return to
the fire; pepper, and stir in a cup of milk, in which has been cooked
for one minute a tablespoonful of butter, cut up in a teaspoonful of
flour. Pour out at once upon dice of fried bread laid in the tureen.
LARDED MUTTON CHOPS.
Cut off the skin and fat. Lard the chops thickly with strips of fat
pork. Season them with a mixture of pepper, salt, and mace. Put into a
saucepan; cover with a little of yesterday’s soup, if you have no other
gravy, and a spoonful of tomato catsup. If you have a spoonful or two
of green peas left from Sunday, put them in, and a little minced onion.
Cover, and cook slowly half an hour. Turn the chops, and cook twenty
minutes longer. Take out, and keep warm. Strain the gravy; thicken with
browned flour and a tablespoonful of chopped cucumber pickle; boil two
minutes. Put in the chops, and simmer three minutes. Arrange the chops
upon a hot dish, and cover with the gravy.
TOMATO SAUCE.
Stew a can of tomatoes twenty minutes. Pulp through a colander, and put
back into the saucepan, with pepper, salt, sugar, and a great spoonful
of butter rolled in flour. Simmer twenty minutes more, or until the
sauce is of the consistency of boiled custard.
LIMA BEANS.
Soak the dried beans all night. Next day, cook soft, putting them on in
cold water, and boiling slowly. Drain; season with pepper, salt, and
butter, and dish.
MACARONI À LA CRÊME.
Cook—having broken it into short pieces—half a pound of macaroni ten
minutes in boiling water. Pour this off, and add a cupful of milk, with
a little salt. Stew tender in this. In another saucepan heat a cup of
milk, thicken with a teaspoonful of flour, stir in a tablespoonful of
butter, and, at last, a beaten egg. Drain the macaroni; dish; stir
through it two heaping tablespoonfuls of grated cheese, with a little
cayenne. Pour on the sauce, and serve.
APPLE AND TAPIOCA PUDDING.
1 teacupful tapioca; 6 pippins, pared and cored; 1 quart of water; 1
teaspoonful of salt; a little grated lemon-peel; sugar; cloves.
Cover the tapioca with three cups of tepid water, and set in a warm
place for five hours, stirring once in a while. Pack the apples in a
pudding-dish, with a pinch of lemon-peel in each. Add a cup of warm
water; cover closely, and cook in a moderate oven, turning as they cook
at the bottom. When soft, drain off the water, fill the centre of each
apple with sugar, put a clove in each, and pour over them the tapioca.
Cover, and bake one hour. Eat warm, with hard sauce.
Third Week. Wednesday.
——
Rabbit Soup.
Venison Steaks. Oyster Salad.
Stewed Celery. Potatoes à la Lyonnaise.
——
Cottage Pudding.
——
RABBIT SOUP.
1 large rabbit; 2 lbs. of beef-bones; 2 slices lean corned ham; 1 large
onion; bunch of sweet herbs; 2 tablespoonfuls of tomato sauce; 3
quarts of water; raw egg; crumbs.
Put the rabbit, jointed, the cracked bones, sliced ham and onion, and
chopped herbs on in the water. Fit a tight cover upon the pot; set a
weight on top, and stew four hours. The meat should be in rags. Strain,
rubbing the vegetables through the colander. Season, cool, and take off
the fat. Put over the fire, add some tomato sauce left from yesterday,
boil up, and pour out. Chop a little of the soup-meat fine while the
soup is cooling; season; work in some fine crumbs and a beaten egg.
Make into balls, flour well, and fry in dripping. Put these into the
tureen before the soup goes in.
VENISON STEAKS.
Trim off the hard skin, and flatten each steak with the side of a
hatchet. Butter the gridiron well, and have the fire clear and hot.
Turn often, not to lose a drop of the juice. Cook three or four minutes
longer than you would beefsteaks. The Vertical Broiler is admirably
adapted for broiling venison. Have ready, in a hot chafing-dish, a
tablespoonful of butter for each pound of venison, a pinch of salt, a
little pepper, a tablespoonful of currant jelly for each pound, and a
glass of wine for every four pounds. This should be warmed by the hot
water beneath the dish, by the time the venison is laid in it. Turn the
steaks twice in it; cover; put fresh boiling water below, or light the
lamp, and let it stand five minutes before serving.
OYSTER SALAD.