Strew the bottom of a pie-dish with fine crumbs, having greased it first. Drain off much of the liquor from a can of tomatoes, add it to the soup, pour the tomatoes upon the crumbs, season with pepper, salt, and butter; strew more crumbs thickly over the top. Bake, covered, twenty minutes; then brown.
Kidney Beans with Sauce.
Soak the beans overnight. The next day boil them until soft in salted water. Drain this off. Strain the first gravy taken from the roast veal—before the milk is substituted—into a saucepan; add a tablespoonful of butter, and half a small onion, minced. Boil five minutes, strain through a soup-sieve, pressing the onion hard; season with pepper, salt, and a little chopped parsley; pour over the beans, simmer fifteen minutes, closely covered, drain off half of the liquor, and serve in a covered dish.
Plain Boiled Pudding.
- 3 cups—full ones—of good flour.
- 2 cups of “loppered” milk or buttermilk; sour cream is best of all.
- 1 full teaspoonful of soda dissolved in hot water.
- A little salt.
- ½ cup finely-powdered suet.
Stir the milk and soda gradually into the flour, working it smooth. Put suet and salt in, and beat all thoroughly. Boil in a buttered mould an hour and a half.
Hard Sauce.
- 1 cup of sugar.
- 2 tablespoonfuls of butter.
- ½ glass of wine.
- Juice of a lemon and half of the grated peel.
Warm the butter, and rub into the sugar, working into a light cream. Add lemon and wine. Mould as you like, and set aside to cool.
