_*Pepper Pot
Mutton Cutlets, Tomato Sauce
New Potatoes
Lima Beans
Sliced Tomato Salad
Cheese Fingers
Violet Mousse
Coffee_
_*Pepper Pot_--A small knuckle of veal, 1 pound cooked tripe, 1 onion,
2 medium-sized potatoes, 1 bunch pot herbs, 1 cup Crisco, 3 quarts
cold water.
Wash veal and pot herbs and slice onion, put them with water, in soup
kettle, on back of stove, where they will come gradually to boiling
point. Allow to simmer 4 hours or more. Strain and set away to cool.
This must be done day before it is wanted. When cold, skim off every
particle of fat, add to it potatoes, cut in small cubes, tripe, cut in
1/2 inch squares, bay leaf, few sprigs parsley chopped fine, and meat
cut from knuckle, rejecting every bit of fat and gristle. Put them on
to boil just long enough before dinner to cook potatoes; when boiling
season to taste with salt and red pepper. Thicken soup with one
teaspoon each flour and cornstarch mixed smooth with little water.
Mix Crisco with 1 cup flour, 1/2 teaspoon salt and little pepper, and
enough cold water to make dough stiff enough to roll out, cut in small
squares and boil in soup 1/2 hour.