Second Week. Sunday.
Tapioca Soup.
Take the fat from the stock reserved for to-day. Bring the soup to a boil and stir in half a teacupful of “grained” tapioca, which has been soaked three hours in a little cold water. Add also seasoning, if needed; simmer half an hour and pour out. Send around grated cheese with it.
Roast Beef and Potato Balls.
When your beef is about three-quarters done, pour nearly all of the gravy from the dripping-pan. Have ready some mashed potato worked smooth with a beaten egg, pepper and salt, then made into balls and rolled in flour. Place them in the pan around the meat and baste until well browned. Serve in the same dish with the beef.
Sliced Sweet Potatoes.
Boil in their skins until a fork will go easily into them. Pare and slice with a sharp knife lengthwise; fry lightly and quickly in good dripping, or butter; drain off the grease, and serve hot.
Cauliflower au Gratin.
Wash the cauliflower, cut off green leaves and stalks, and divide into neat bunches. Boil in hot water, salted, until tender. Drain well; dip each piece in melted butter, and strew thickly with fine, dry crumbs, mixed with pepper and salt. Arrange flower end uppermost, in a pudding-dish, and brown the crumbs upon the upper grating of an oven. Serve in a vegetable dish, and pass a boat of drawn butter with them.