Raspberry Shortcake—Hot.
- 1 quart of flour.
- 2 tablespoonfuls of lard, and the same of butter, chopped up in the salted flour.
- 2½ cups “loppered” milk, or of buttermilk.
- Yolks of 2 eggs, well beaten.
- 1 teaspoonful of soda, sifted three times through the flour.
- 1 teaspoonful of salt.
- 1 quart “black caps” or wild raspberries.
Make these ingredients into a soft paste. Roll lightly into two sheets—that intended for the upper crust half an inch thick, the lower, less. Lay the bottom crust in a greased square pan. Strew thickly with the berries, sprinkle with sugar, and cover with the upper crust. Bake about twenty-five minutes, until browned, but not dry. Cut in squares, and send, piled upon a flat dish, to table. Split and eat with butter and sugar. It is good.
Second Week. Thursday.
Chicken Panada Soup.
- The liquor in which your chickens were boiled yesterday.
- 1 large cup of minced cold chicken, very fine.
- ½ cup fine crumbs.
- 2 beaten eggs stirred into a cup of boiling milk.
- Pepper, salt, and a pinch of mace.
- 1 tablespoonful of butter.
Take the fat from the cold “stock.” Heat the latter to boiling and add the chicken, minced as finely as it can be cut. Pepper and salt to taste, and simmer one hour. Make ready your hot milk, at the end of that time, pour upon the beaten eggs; stir over the fire two minutes and add the butter, and when this is melted, the crumbs. Take at once from the fire; put into the tureen and pour in the soup through a colander, rubbing into it all the meat that will pass the holes. Stir well, and serve. This soup is very nice.
Larded Mutton Chops.
Trim off all the fat and skin, and lard closely with strips of fat salt pork. Pepper, and put into a hot frying-pan. Fry them in the lardoon fat as it flows out in heating, and turn several times to cook both sides equally. Arrange upon a hot dish, one overlapping the next.