- 2 cups cold boiled rice.
- 2 tablespoonfuls melted butter.
- 2 beaten eggs.
- 1 tablespoonful of flour.
- 1 raw egg, and some cracker dust.
- 2 tablespoonfuls of powdered sugar.
- A pinch of grated lemon peel, and the same of nutmeg.
- Lard for frying.
Work the butter into the rice, then the seasoning, lastly, the beaten eggs. Make into long balls, roll in egg, then in powdered cracker, and fry, a few at a time, in hot lard.
Steamed Corn-Meal Pudding.
- 2 cups Indian meal.
- 1 cup of flour.
- 2 tablespoonfuls of white sugar.
- 2½ cups of “loppered” milk, or buttermilk.
- 1 teaspoonful of soda, sifted twice through the flour.
- 1 teaspoonful of salt.
- 1 heaping tablespoonful of butter, melted.
Put meal, flour, salt, sugar, and soda in a bowl; mix thoroughly; make a hole in the middle and work in the milk and butter. Beat hard and long when all are in; put into a buttered mould with a tight top, and steam one hour and a half. If you have no regular steamer, fit the mould in the top of a pot of boiling water, taking care it does not hang into the water. Lay a thick wet towel, folded, over the top of the mould to keep in all the heat. Or, you may simply boil it. Eat hot, with butter and sugar.
Second Week. Thursday.
Cream Almond Soup.
- Broth in which yesterday’s chickens were boiled.
- ½ lb. of almonds.
- 1 cup rich milk—half cream, if you can get it.
- 2 tablespoonfuls of butter, rubbed up with two of flour.
- Pepper and salt.
- 3 boiled eggs.
- 2 blades of mace.
Skim and heat the soup. Meanwhile, blanch (that is, scald and skin) the almonds, and pound in a mortar. Rub to a powder the yolks of three hard-boiled eggs, and work up, with the butter, flour, and almonds, to a paste. When the soup boils, pepper and salt, and put in the mace. Skim clean, strain out the mace; return to the pot and stir in the paste of almonds, etc. Boil up gently, have the milk scalding hot in the tureen, and pour in the soup, mixing all up well. Serve at once.