- 1 lb. of prepared flour.
- ¾ lb. of butter.
- Ice-water to make stiff dough.
Chop half of the butter into the flour. Work up with ice-water. Roll out thin; baste all over with butter, and sprinkle lightly with flour; fold closely into a long roll; flatten, and re-roll as thin as at first; then baste again. Repeat this three times. Set the last roll in a cold place for at least an hour. Roll out, and line two buttered pie-plates, reserving enough for upper crusts.
Pare, core and slice juicy pippins; put a layer within the crust; sprinkle sugar liberally over it, strew half a dozen whole cloves upon this; then more apples, etc., until the dish is full. Cover with crust and bake.
Eat barely warm, with sugar and cream.
First Week. Saturday.
A Plain Soup.
- 5 lbs. shin of beef.
- 2 stalks of celery.
- 2 carrots.
- 2 onions.
- 2 turnips.
- 5 quarts of water.
- 2 tablespoonfuls of tomato catsup.
- ½ cup coarse corn-meal.
- Pepper and salt.
- 1 cup of boiling milk.
Slice the meat and crack the bones. Cut the vegetables into strips and fry the onions in good dripping. Then put all, with meat and bones, into a soup-pot with the water. Cover and cook gently five hours. Strain the liquor from the shreds of meat and rub the vegetables through the colander. Season and set aside half the stock for to-morrow. Put that meant for to-day into a soup-kettle; season and boil up for a minute, that you may skim it; then add the corn-meal, previously scalded with a cup of boiling milk. Stir in well, and simmer half an hour before adding the catsup and pouring into the tureen.