What to Eat, How to Serve it

by Christine Terhune Herrick

2.
Veal Soup.
Stewed Lamb à la Jardinière.
Creamed Potatoes.
Sliced Peach Pie.

Veal Soup.—Two pounds lean veal from the leg (cut into small pieces), a few veal bones well broken, two quarts cold water, one onion, two stalks celery, a little parsley, two tablespoonfuls rice, salt and pepper to taste. Slice the onions, and fry them in the soup-pot to a good brown in a little dripping; put the meat in on them, and when this has browned add the veal bones, the celery, the parsley, and water. Let all simmer gently for several hours. Set the soup aside with the meat in it until cool; skim, strain, and return to the pot, with the raw rice and the seasoning. Let the soup cook slowly until the rice is tender, and then serve. Pass grated cheese with this soup.

Stewed Lamb à la Jardinière.—Select a good-sized breast of lamb, and lay it in a saucepan; pour over it enough cold water to nearly cover it, and put a closely fitting lid on the pot. While it is simmering gently, parboil half a cupful of string or Lima beans, half a cupful of green pease (fresh or canned), two small carrots cut into neat, thin slices, and a few clusters of cauliflower. When the lamb is nearly done, lay these vegetables on it; put with them two tomatoes sliced, and cook about fifteen minutes. In serving this dish arrange the vegetables around the meat, and pour over them the gravy, which should be thickened with browned flour after the meat and vegetables have been taken from it.

Sliced Peach Pie.—Line a pie-plate with a good paste, and cover it with peaches, sliced, but not peeled; sprinkle thickly with sugar, and bake in a steady oven. There must be no top crust, but a méringue may be added when the pie is nearly done, and lightly browned. This pie is very good.

3.
Tomato Soup Maigre.
Baked White-Fish.
Mashed Potatoes. Fried Oyster-Plant.
Rice-and-Pear Pudding.

Tomato Soup Maigre.—Fry a sliced onion brown in butter or good dripping in the bottom of the soup-pot; pour in the chopped contents of a can of tomatoes and two cups of boiling water; stew until tender, rub through a colander, return to the fire; add a half-cupful of boiled rice; thicken with a tablespoonful of butter rubbed smooth with one of flour; boil up, and serve.

Baked White-Fish.—Select a good-sized fish, and stuff it with a dressing of bread-crumbs well seasoned and moistened with a little melted butter. Sew the fish up carefully; pour a cupful of boiling water over it after it is laid in the dripping-pan, and bake (covered) for an hour, basting several times with butter. Remove the threads before sending to table.

Rice-and-Pear Pudding.—Three cups boiled rice, two eggs, one cup sugar, one cup milk, stewed or canned pears. Stir the beaten eggs, the sugar, and the milk into the rice; put a layer of this in the bottom of a pudding mould, and cover this with a stratum of pears; follow this with more rice, then more pears, and continue thus until all the materials are used; set the mould in boiling water, and boil for an hour. Eat the pudding with a hot custard sauce.

4.
Potato Purée.
Beef's Heart, Stuffed. Stewed Sweet-Potatoes.
Scalloped Squash.
Méringued Apples.

Potato Purée.—Two cups mashed potato, one onion, four cups boiling water, one stalk celery, one cup milk, one teaspoonful butter, one tablespoonful flour, pepper and salt to taste. Cook the potato, onion, and celery in the water for half an hour; rub through a colander, return to the fire; add the milk, thicken, and season.