Raspberry Shortcake with Cream.
Substitute white or red raspberries for strawberries in the receipt for shortcake, given on Friday of First Week in this month.
Third Week. Friday.
Halibut Chowder.
- 3 lbs. of halibut, freed from bones, and cut into strips two inches long.
- 6 parboiled potatoes, sliced.
- 2 cups of milk.
- 1 good-sized onion, sliced.
- Chopped parsley.
- 3 tablespoonfuls of butter, rolled in flour, with butter for 6 Boston crackers, split.
- Enough boiling water to cover fish and potatoes.
- Pepper and salt.
Put a layer of fish in the bottom of a pot; season, and sprinkle with parsley. Hide this with sliced potato. More fish, and yet more potatoes, until all are in, when cover with boiling water. Put on the lid, and simmer half an hour after the boil recommences. Have ready the hot milk in another saucepan; stir in the floured butter. Dip the crackers in boiling water, butter and salt them, and line the bottom of your tureen with them. Pour in the boiling milk; then the fish and potatoes. Send around sliced lemon with it.
Chicken Pot-pie, with Dumplings.
Clean and cut up the chicken as for fricassee. Put a good layer of salt pork in the bottom of a broad, not too deep pot; then a small onion, sliced, the chicken, peppered, and enough cold water to cover it well. Over this lay a thick sheet of good “family” pie-crust. Stew one hour and a half; then brown the crust by putting a red-hot stove-cover on the top of the pot. Take off the crust with care, and set by. Take out the chicken and arrange upon a hot-water dish. If the gravy has boiled down too low, add a little hot water. Drop in while the liquor is boiling hot, squares or rounds of raw pie-paste; cook ten minutes, and lay upon the chicken. Stir into the gravy a large spoonful of butter rolled in flour; boil up, and pour upon the dumplings and chicken. Lay the crust on top.