Third Week. Saturday. —— Amber Soup. Ham and Omelette. Ladies Cabbage. Buttered Rice. Summer Salad. —— Irish Potato Pie. ——
This soup should be prepared very early in the day; therefore, have the materials in the house overnight.
4 lbs. lean beef. 2 slices of _lean_ ham. 2 lbs. of veal-bones. 2 onions, sliced and fried. 1 carrot. 2 teaspoonfuls essence of celery. Pepper, and, if required, salt. ½ cup granulated tapioca. Whites and shell of an egg. 5 quarts of cold water. Butter and dripping. Burnt sugar.
Cut the meat into strips; put two tablespoonfuls of butter into a soup-pot, and lay the meat in it. Let it stand where it will heat slowly for half an hour. Then set over the fire, and stir until the meat is glazed with a brownish crust. Put a quart of water—cold—upon it, and bring gradually to a boil. Fry the onion and carrot in dripping to a fine brown, and drain off the fat, then put the vegetables into the pot with the meat, as soon as the latter is boiling hot. Cook half an hour; put in the rest of the cold water, the minced ham, and the bones broken to bits. Boil slowly four hours, then strain. Put meat and bones—highly seasoned—into a stone vessel, and pour half the soup over them for to-morrow. Put the rest back into the soup-kettle; season and boil up. Skim with care; put in the white and shell of an egg; boil three minutes; take from the fire and pour into a broad pan to cool. Burn two tablespoonfuls of sugar in a tin cup, on the hot range, and while still liquid, pour in half a cupful of boiling water. Let it stand thus until you are ready for it. The tapioca should have been soaking two hours in a little cold water. When the soup is cold, take off fat and scum—every particle; return to the scalded pot; boil up once, put in tapioca, and strain the sugar-water upon it. Simmer ten minutes, or until the tapioca is clear; skim once again, and pour out.
This is a fine company soup, but you should make it once or twice for family dinners in order to manage it properly. It is really not difficult.
3 lbs. of ham, cut in _very_ thin slices. 7 eggs. 4 tablespoonfuls of milk. Pepper and a little salt. 1 large spoonful of butter.
Lay the ham in boiling water fifteen minutes, then let it get cold. Cut off all the rind and trim each slice neatly; then broil upon a greased gridiron. Pepper and keep hot while you prepare the omelette. Beat whites and yolks together with a few whirls of the beater; put in the milk and beat fast for one minute; season and pour into a frying-pan in which the butter is heating—not hissing. Shake briskly over the fire, slipping your cake-turner under it to prevent sticking, and in four minutes, double it over in the middle and turn out into a hot dish by a dexterous inversion of the pan. Lay the ham about it in the dish.