Make a hole in the flour, when you have sifted the salt through it. Mix eggs, milk, and butter together, and pour in by degrees, beating all up hard at the last. Put a layer of chicken in the bottom of a bake-dish; pour a cupful of batter upon it; then more chicken, and so on, until the dish is full, with batter for the upper crust. It will require about one hour to bake in a moderate oven. Skim the cooled gravy, and boil down one-half. Then, stir in a tablespoonful of butter, cut up in flour. Boil once, and pour over a beaten egg. Season with chopped parsley; return to the fire; let it almost boil, and serve in a sauce-boat. Pass with the pudding.
Boiled Potatoes.
Put on in cold water, and bring to a rapid boil. When nearly done, pour off all but a cupful of water. Cover closely, return to the fire, and steam until the skins crack, and the potatoes are soft. They will need about half an hour’s boiling in all. Uncover, strew with salt, leave for a few moments for the moisture to evaporate, and serve at once. Old potatoes, treated thus, can be made mealy.
Asparagus and Eggs.
Cut about two dozen stalks of asparagus—leaving out the hard parts—into inch lengths, and boil tender. Drain; pour upon them a cupful of drawn butter; stir until hot, then turn into a bake-dish. Break six eggs upon the top; put a bit of butter upon each; salt and pepper, and put into a quick oven until the eggs are “set.”
German Puffs.
- 3 cups of prepared flour.
- 3 cups of milk.
- 3 eggs—whites and yolks whipped separately, and very light.
- 3 teaspoonfuls of melted butter.
- 1 saltspoonful of salt.
Make a batter as directed for your chicken pudding, beat up hard, and bake in nine cups, such as you used for measuring, to a fine brown. The oven should be a quick one, and the puffs be served immediately in their cups.
First Week. Friday.