Mashed Potatoes.
Prepare as usual, and heap in a covered dish. Wet a pretty butter-print and press firmly upon the top.
Corn-Meal Hasty Pudding.
- 1 heaping cup of Indian meal.
- ½ cup of flour.
- 1 quart of boiling milk.
- 2 cups of boiling water.
- 2 tablespoonfuls of butter.
- 1 tablespoonful of brown sugar.
- 1 teaspoonful of salt.
- ½ teaspoonful mixed cinnamon and mace.
Wet up meal and flour with the water and stir into the boiling milk. Mem.—Cook all sorts of milk-puddings (boiled) in a farina-kettle. Boil steadily half an hour, stirring very often from the bottom. Put in salt, sugar, butter, and spice, and cook ten minutes more. Pour into a bowl, or other uncovered dish. Eat hot with sugar and butter.
First Week. Tuesday.
Bean and Corn Soup.
- 1 quart of dried beans, soaked overnight in soft water.
- 1 lb. of streaked salt pork, cut into shreds.
- 1 lb. of lean beef also cut up.
- 2 stalks of celery, minced.
- 1 bunch of chopped parsley.
- 1 small onion, sliced.
- Pepper and salt.
- 1 can of corn.
- 2 tablespoonfuls of butter rolled in two of flour.
- 5 quarts of water.
Put on the beans, pork, beef, and all the vegetables except the corn, with the water, and boil slowly until the beans are thoroughly broken, and the meat in rags. Meanwhile, cook the corn tender in just enough boiling water to cover it. When done, stir in half the butter and flour, salt and pepper, and cover to keep hot while you strain the soup, rubbing the beans, onion, and celery to a pulp through a colander. Set aside half for to-morrow. Return the rest to the fire; pepper to taste; add the corn with the water in which it was cooked. Simmer fifteen minutes; stir in the rest of the butter and flour; boil up well, and serve.