Green Peas.
See Sunday of First Week in this month.
Raspberries and My Lady’s Cake.
Send around powdered sugar with the berries. For directions for the cake-making, I beg to refer to “Breakfast, Luncheon and Tea,” page 329.
Third Week. Sunday.
Rice and Tapioca Soup.
Take the fat from your stock; pour it from the bones and meat, and heat slowly. Have ready a cup of boiled rice—hot—and half a cup of granulated tapioca, which has been soaked two hours in a little cold water. When the soup boils, put them in, and simmer gently half an hour. Should it be too thick, add a little boiling water.
Smothered Chicken.
Clean and split a pair of young chickens down the back as for broiling. Lay them in a dripping-pan; dash a cup of boiling water, in which have been stirred two tablespoonfuls of butter, over them, and, covering with another pan, cook until tender, and of an equal yellow-brownish tint all over. Lift the pan, now and then, to baste freely—four times with the gravy—twice, toward the last, with melted butter. Lay the chickens in a hot-water dish; add pepper, salt, a chopped boiled egg, finely minced, and a little minced parsley, with browned flour, to the gravy. Boil up, and pour half over the chicken, the rest into a gravy-boat.