Clean, wash, and wipe a fine roe-shad. Take off head, tail, and fins, and cut into eight pieces. Pepper and salt these; dip into beaten egg, then in cracker-crumbs, and fry in hot dripping or lard. Drain, and serve on a hot, flat dish. The roes should be parboiled, then cooled—afterward dipped in egg and cracker, fried in the same manner as the fish, and dished with it.
½ lb. cold cooked ham. The meat of your soup-chicken. Nearly ½ lb. of macaroni. 2 eggs. A cup of your soup, strained and skimmed before the rice is put in. 1 tablespoonful of butter. Pepper and salt to taste.
Boil the macaroni in the broth until tender; then let it cool somewhat, and, with a pair of old scissors, clip it into inch lengths. Chop ham and chicken, and pepper. Mix with the macaroni—which should have absorbed the broth—stir in the melted butter and eggs. Put into a well-greased mould, and boil an hour and a half. Turn out; pour over it a cup of drawn butter, and serve. Pass grated cheese with it.
Prepare as usual and pass with the fish course.
This is a variety of white kidney beans. Shell and lay them in cold water half an hour, to take off the raw, rank taste. Cook about twenty-five minutes in boiling water, a little salt. Drain well; pepper, salt, and butter. Eat hot.
1 cup of sugar. 1 tablespoonful of butter. 2 eggs. 1 cup of sweet milk. 3 cups of flour, or enough for pretty stiff batter. (Use Hecker’s prepared flour.) ½ teaspoonful of salt.
Cream butter and sugar; beat in the yolks, then the salted flour, alternately with the whites. Bake in a buttered cake-mould until a straw will come up clean from the middle. Turn out and eat hot with sweet sauce.
First Week. Thursday. —— White Asparagus Soup. Stuffed Fillet of Veal with Bacon. Scooped Potatoes. Tomato Salad. Hominy Pudding. —— Cocoanut Puddings. ——
3 lbs. knuckle of veal. 1 slice of corned ham. 3 bunches of well-bleached asparagus, cut into short pieces. 4 quarts of water. 1 cup of milk. 1 tablespoonful of corn-starch. Pepper, salt, chopped parsley, and dice of fried bread.
Crack the bones to splinters and chop the meat. Put on with all the asparagus stalks and one-half of the heads. Cover with the water and cook gently, covered, three hours. Strain; cool to let the grease rise; skim and return to the pot with the seasoning and reserved heads of asparagus. Boil slowly for twenty minutes longer. Heat the milk separately, salt and pepper, and stir in the corn-starch, boiling one minute to thicken it. Pour into the tureen upon the dice of fried bread; stir into this the boiling soup, and send to table.