The Dinner Year-Book. Marion Harland
a batter according to the above directions, taking care not to get it too stiff. Pour over the meat and bake in a quick oven. Eat hot.
Scored Potatoes.
Mash in the usual way, mixing rather soft; heap and round upon a greased pie-plate; score deeply in triangles with the back of a carving or butcher’s knife; brown in the oven, and slip carefully to another dish.
Canned Peas.
Open a can of peas an hour before cooking them, that there may be no musty, airless taste about them, and turn into a bowl. When ready for them put on in a farina-kettle—or one saucepan within another—of hot water. If dry, add cold water to cover them, and stew about twenty-five minutes. Drain, stir in a generous lump of butter; pepper and salt.
Apple Méringue.
Butter a neat pudding-dish, and nearly fill it with apple sauce. Cover and leave in the oven until it is smoking hot. Draw to the oven door and spread with a méringue made of the whites of three eggs, whipped stiff with a little powdered sugar. (Your pudding will be much nicer, by the way, if you have beaten the yolks into the stewed apple before putting it into the dish.) Shut the oven door long enough to brown the méringue very lightly. Eat nearly or quite cold, with sugar and cream.
Send around crackers and cheese as an accompaniment.
Third Week. Tuesday.
——
Celery Soup.
Veal Cutlets with Ham. Cauliflower with Cream Sauce.
Stewed Potatoes. Mixed Pickles.
——
Jam Pudding.
Tea, and Albert Biscuits.
——
Celery Soup.
3 lbs. of veal, and some bones of the same.
2 onions.
2 bunches of celery, using the white parts only.
3 quarts of cold water.
1 pint of fresh milk.
2 dessertspoonfuls of corn-starch.
Pepper and salt.
2 tablespoonfuls of butter.
Some fried bread.
Cut the veal up small, crack the bones, and put on in cold water. Boil slowly four hours, replenishing with boiling water should the broth sink to less than two-thirds of the original quantity. Strain, pressing all the strength out of the meat. Cut the celery into bits, and stew in the broth, with the minced onions, until so soft that you can rub through a colander. Strain a second time, and return the soup, with the pulped celery, to the fire. Season, and thicken with the corn-starch wet up in the pint of milk. Stir until it boils, and lastly, put in, carefully, the butter, after which take from the range. Have ready a double handful of fried bread in the tureen, and pour the soup upon it.
Veal Cutlets and Ham.
2 lbs. of veal cutlets, neatly trimmed, and the same of sliced ham.
Yolks of 2 eggs.
Bread- or cracker-crumbs.
Dripping for frying.
Divide each cutlet into pieces about two inches wide by three inches long, and cut the ham into slices of corresponding size. Dip in the egg, then roll in the bread-crumbs, and fry—the ham first, afterwards the veal, until nicely browned on both sides. Sprinkle salt upon the veal cutlets. Arrange upon the dish in alternate slices of veal and ham, overlapping one another. Anoint the ham with butter mixed with a little mustard; the veal with butter melted up with a spoonful of tart jelly.
Cauliflower with Cream Sauce.
Boil your cauliflower, when you have washed and trimmed it, and tied it up in coarse net or tarletan. Cook in boiling water slightly salted, keeping the stalk end uppermost. Prepare, in another saucepan, the dressing, by adding to a cup of scalding milk a tablespoonful of corn-starch wet up with cold water, two tablespoonfuls of butter, pepper and salt at discretion. Drain the cauliflower, remove the net, put into a deep dish, the flower up, and drench with the boiling sauce.
Stewed Potatoes.
Cut into slices, cook until tender, but not to breaking, in hot water. Turn half of this off and replace by as much milk, in which some slices of onion have been boiled and strained out. Add pepper and salt, a good lump of butter rolled in flour, and some chopped parsley. Simmer three minutes, and turn into a vegetable dish.
Mixed Pickles,
Home-made or bought, should be passed with the cutlets.
Jam Pudding.
3 cups of milk.
4 eggs.
¾ of a cup of sugar.
Bread and butter.
Sweet jam—berry, peach, or quince.
Spread slices of stale bread with butter, then with jam. Fit them closely into a buttered pudding-dish until it is two-thirds full. Make a custard by adding the beaten eggs and sugar to the scalding milk, but do not let them boil. Lay a heavy saucer upon the bread and butter to prevent floating, and moisten gradually with the hot custard. Let all soak for fifteen minutes before the dish goes into the oven. When it is hot throughout, take off the saucer, that the pudding may brown equally. Eat cold.
Tea, and Albert Biscuits
May follow the pudding.
Third