Corn-Starch Hasty Pudding.
- 1 quart of fresh milk.
- 3 full tablespoonfuls of corn-starch.
- 1 tablespoonful of butter.
- 1 teaspoonful of salt.
Scald the milk, and stir in the corn-starch, previously wet in cold water to a white liquid. Boil steadily, stirring constantly, ten minutes. Salt and butter. Let the pudding stand three minutes in hot water, after you take it from the fire, and turn out into a deep, open dish. Cook, of course, in a farina-kettle.
Second Week. Tuesday.
Mélange Soup.
- 1 cup of rice (scant).
- 3 lbs. of coarse, lean beef.
- Some mutton bones.
- 2 carrots.
- 2 turnips.
- 1 onion.
- Essence of celery, two teaspoonfuls.
- Pepper and salt.
- 4 quarts of cold water.
- 1 cup of tomato-juice.
Cut the meat into dice, and put on in the water. Boil gently two hours, when add the rice, tomato-juice, and the vegetables cut into small squares, and already cooked five minutes in hot water, to take off the rank taste. Stew half an hour, or until the vegetables and rice are tender, but not a pulp; season; boil up once and pour out—meat, vegetables, and all—into the tureen.
Ragoût of Mutton.
- 3 lbs. of mutton—lean and boneless—cut into strips four inches long by one inch wide.
- 1 cup of gravy, made of bones, etc.
- A tablespoonful of walnut catsup.
- Browned flour.
- Salt and pepper.
- 1 slice of lemon.
- Parsley.
- A slice of ham or fat pork, cut small.
- Dripping.