The Dinner Year-Book. Marion Harland
Drain thoroughly, heap neatly upon a dish, and put a few spoonfuls of melted butter, peppered to taste, upon them. Eat hot.
Sweet Macaroni.
½ lb. of macaroni.
1 pint of milk.
2 tablespoonfuls of butter.
4 tablespoonfuls of cream.
4 tablespoonfuls of sugar.
Nutmeg and vanilla.
A little salt.
Break the macaroni into short pieces, put into a farina-kettle, cover with the milk, put on the lid of the kettle, and cook with boiling water in the outer vessel, until the milk is soaked up and the macaroni looks clear, but has not begun to break. Add the butter, sugar, and flavoring, and, if you have it, a few spoonfuls of cream. If you have not, thicken a little milk slightly with corn-starch, and use instead. Cover, and set in the boiling water for ten minutes longer. Serve in a deep dish, and send around canned or brandied peaches with it.
Chocolate.
To one pint of boiling water allow six tablespoonfuls of grated chocolate wet up to a paste in cold water. Boil twenty minutes, put in one pint of milk and boil ten minutes more. Stir often. It saves time, if you know the tastes of those who are to drink it, if you sweeten it in the saucepan.
Fourth Week. Tuesday.
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Mother’s Soup.
Beefsteak and Onions. Sweet and Irish Potatoes, Chopped.
Mixed Pickles. Corn and Tomatoes, Stewed.
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Crème du Thé, Café et Chocolat.
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Mother’s Soup.
Bones of yesterday’s turkey, with the stuffing.
A slice of lean ham.
The bone from your steak, and half a can of sweet corn.
1 onion, small.
1 stalk of celery.
Bunch of sweet herbs.
Pepper and salt.
3 quarts of water.
Put on bones, ham (chopped), and the vegetables, cut up with the sweet herbs, but not the corn, in a soup-kettle; cover well with the liquor in which the turkey was cooked, and boil slowly, untouched, two hours. Take out the bones, and strain the soup, rubbing the vegetables through the strainer, into a bowl. Return this to the fire and with it the corn and turkey dressing. Bring to a gentle boil and keep it steady, for fully half an hour. Season, and simmer a quarter of an hour longer. The corn and dressing will thicken it sufficiently.
Beefsteak with Onions.
While your steak is broiling, watched by some one else, fry three or four sliced onions in a pan with some beef dripping or butter. Stir and shake them until they begin to brown. Dish your steak, salt and pepper, and lay the onions on top. Cover, and let all stand where they will keep hot, for five minutes. Do not help onions to any one unless you are sure that he likes them.
There is no dish so good for keeping a steak hot, yet juicy, as a hot-water chafing-dish. No household can afford to be without one, if no more.
Mixed Pickles
Give the needed piquancy to steak. Home-made ones are best.
Sweet and Irish Potatoes—Chopped.
Chop cold boiled Irish potatoes and mix with them the cold sweet ones left from Monday—in equal parts, if convenient—or, if you have but two or three, make them do. There is philosophy, and religion, too, sometimes, in “making things do.” Heating a little butter in a saucepan, stir in the potatoes when it begins to “fizzle.” Shake and toss them up with a wooden fork until they are very hot; season with pepper and salt, and dish.
Corn and Tomatoes Stewed.
To a can of tomatoes add the half can of corn left from your soup. Stew together half an hour, with a little minced onion; then pepper and salt to taste, and stir in a great spoonful of butter with a very little sugar. Simmer ten minutes before turning out.
Crème du Thé, Café et Chocolat.
1 quart of milk.
1 package of Cooper’s gelatine.
1 cup of sugar.
2 tablespoonfuls grated chocolate.
1 cup strong tea.
1 cup of strong coffee.
Soak the gelatine for an hour in a cup of cold water. Heat the milk to boiling and add the gelatine. So soon as this is dissolved, put in the sugar, stir until melted, and take the saucepan from the fire. Strain through thin muslin and divide into three parts. Into the largest stir the chocolate, rubbed smooth in cold water; into another the tea, and into a third equal to the second, the coffee. Return that containing the chocolate to the farina-kettle, and heat scalding hot, stirring all the while. Rinse out the kettle well with boiling water, and put in, successively, those portions flavored with the tea and the coffee, scalding the vessel between each. Wet several small cups or glasses with cold water. Pour the chocolate into some, the tea into others, and the coffee blanc-mange into the rest. When cold, turn out upon a flat dish, and eat with sugar and sweet cream. It will “form” in about six hours. This is a dessert by no means tedious or difficult of preparation, and is worth trying, being both dainty and wholesome.
Fourth Week. Wednesday.
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Lexington Soup.
Boiled Chickens and Macaroni. Whipped Potatoes.
Chow-chow. Parsnip Cakes.
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Jam Roley-Poley with Wine Sauce.
Apples and Nuts.
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