4.
Egg Soup.
Roast Lamb. Mint Sauce.
Beets. Succotash. Green Pease.
Melons.
Egg Soup.—One quart milk, four eggs, one onion sliced, one tablespoonful flour, one tablespoonful butter, salt and pepper to taste. Heat the milk to scalding in a double boiler with the onion. Thicken the milk with the flour and butter, and season to taste. Poach the eggs in boiling water, lay them in the bottom of the tureen, and strain the soup upon them. Simple and nutritious.
Mint Sauce.—Four tablespoonfuls vinegar, one tablespoonful mint chopped very fine, one tablespoonful white sugar, a very little salt and pepper. Pour the vinegar upon the sugar and mint, and let them stand in a cool place a full hour before using. Add the salt and pepper just before sending to table.
For the benefit of those who are sometimes unable to procure the fresh herb, it may be stated that the dried mint sold in bottles is an excellent substitute.
5.
Cheese Soup.
Beef à la Mode.
Fried Cucumbers. Cauliflower. Green Corn.
Fresh Fruit.
Cheese Soup.—One egg; a half-cupful grated cheese; one onion; two cups milk; two cups veal, chicken, or other white stock; one tablespoonful flour; one tablespoonful butter; pepper and salt to taste. Heat the milk and stock with the onion. Remove the latter, and thicken the liquid with the butter and flour rubbed smooth together. Stir in the cheese, pour a little of the soup on the egg beaten light, add this to the soup in the pot, season, and serve immediately. It is a good plan to put a tiny pinch of soda into the milk before adding the cheese.
Beef à la Mode.—Select a good piece of beef from the round, and "plug" it thickly with beef suet or with strips of fat salt pork. Make other incisions into which to crowd a force-meat made of finely chopped salt pork mixed with twice the bulk of bread-crumbs, and seasoned with herbs, allspice, onion, and vinegar. Fasten the meat securely in shape with a stout band of cotton cloth, lay it in a pot, pour over it three cups of boiling water, cover closely, and cook slowly for three hours, or until tender. Turn the meat once. Thicken the gravy left in the pot with browned flour, and pass with the meat.
This piece of meat will be as good cold as it is hot, and makes a welcome pièce de résistance upon which to rely for lunch or tea.
Fried Cucumbers.—Peel the cucumbers; slice them lengthwise, making about four slices of a cucumber of ordinary size. Lay them in salt and water for an hour, take out, drain, and dry. Dip first in beaten egg, then in cracker-crumbs, and fry as you would egg-plant.
6.
Boiled Cod. Egg Sauce.
Lima Beans. Mashed Potatoes.
Tomatoes. Mayonnaise Dressing.
Baked Peach Pudding.