Scrape and grate the roots, and stir into a batter made of the beaten eggs, the milk, and flour. Grate the salsify directly into this, that it may not blacken by exposure to the air. Salt, and drop a spoonful into the boiling fat to see if it is of the right consistency. As fast as you fry the fritters, throw into a hot colander to drain. One great spoonful of batter should make a fritter.
Cut the remnants of yesterday’s potatoes _à l’Italienne_ into rounds with a cake-cutter, dipped in cold water. Set like biscuits, but not so near as to touch one another, in a greased pan, and bake quickly, brushing top and sides with beaten egg when they begin to brown. Serve upon a heated napkin folded flat, on a platter.
1 _heaping_ cup white Indian meal. 3 pints of milk. 1 cup of flour. 4 beaten eggs. 1 cup of white sugar. 2 tablespoonfuls of melted butter. ½ lb. of raisins, seeded and cut in two. 1 teaspoonful of salt, and same of mixed mace and cinnamon. 1 teaspoonful of soda, and two teaspoonfuls of cream of tartar, sifted _twice_ with the flour.
Scald a pint of milk and wet up the meal with it, stirring well. While it is cooling, add the flour, wet into batter with a pint of cold milk. Heat the remaining pint, and when scalding, add sugar and eggs. Beat this gradually, _hard_ and long, into the cooled paste. When well mixed, put in butter, spice, and the fruit dredged with flour. Beat fast and deep for two minutes. Bake in a buttered dish, in a tolerably brisk oven. Cover with paper as it browns. It ought to be done in three-quarters of an hour. Eat hot, with butter and sugar.
Third Week. Sunday. —— Tomato Soup. Roast Beef, with Yorkshire Pudding. Macaroni al Napolitano. Potatoes au naturel. French Beans, Sauté. Apple Sauce. Made Mustard. —— Narcissus Blanc-mange. Coffee. ——
Stew one can of tomatoes half an hour; strain and rub through a colander into the soup left from yesterday. Heat to a slow boil, and simmer together ten minutes before serving.
Have your meat ready for roasting on Saturday, always. Roast upon a grating or several clean sticks (not pine) laid over the dripping-pan. Dash a cup of boiling water over the beef when it goes into the oven; baste often, and see that the fat does not scorch. About three-quarters of an hour before it is done, mix the pudding.