The receipts for these standard dishes having been already given this month, it is scarcely necessary to repeat them here. Bear in mind, always, that they must be served hot, and the turnips be well drained.
Sweet Potato Pudding.
- 1 lb. parboiled sweet potatoes.
- ½ cup of butter.
- ¾ cup of white sugar.
- 1 tablespoonful of cinnamon.
- 4 eggs, whites and yolks beaten separately.
- 1 teaspoonful of nutmeg.
- 1 lemon, juice and grated rind.
- 1 glass of brandy.
Let the potatoes get entirely cold, and grate them. Cream the butter and sugar; add the yolks, spice and lemon. Beat the potato in by degrees, to a light paste; then the brandy, lastly the whites. Bake in a buttered dish, and eat cold.
Fourth Week. Saturday.
Bean and Celery Soup.
- 1 quart of dried beans, soaked all night.
- 1 bunch of celery—the blanched stalks only.
- 1 lb. of salt pork, cut into strips.
- 1 lb. of beef—lean, also cut up.
- 2 tablespoonfuls of butter.
- Pepper.
- 5 quarts of water—cold.
- 1 onion, minced.
Cover beans, meat, onions, and half the celery cut into bits, with the water, and boil to pieces, and until the liquid is reduced one-third. Rub the beans and celery through a fine colander into the soup. Return to the fire, season with pepper, put in the rest of the celery, cut into inch-lengths, and simmer half an hour, stirring often, that it may not “catch” on the bottom. Set aside a quart of it, if you can spare as much, for Monday’s soup.