Raspberries and Cream, with Light Cakes.
Do not sugar the berries in the dish, but pass sugar and cream with each saucerful.
Fourth Week. Friday.
Convent Soup.
- 3 potatoes.
- 2 onions.
- 2 carrots.
- 2 turnips.
- 1 pint of green peas.
- 1 cup of string-beans, cut into short lengths.
- ¼ of a small cabbage.
- 6 tomatoes, peeled and sliced.
- Bunch of sweet herbs.
- ½ cup of good dripping.
- 2 tablespoonfuls of flour.
- 2 tablespoonfuls of butter, rolled in flour.
- 2 qts. and 1 pint of boiling water.
- Pepper and salt.
Parboil, and leave to cool, turnips, carrots, and potatoes, sliced; also the chopped cabbage. Slice the onions, and fry in the hot dripping for five minutes. Then stir in the flour, and simmer until well colored. Turn into a soup-kettle the contents of the frying-pan, rinsing out the latter with two cups of boiling water, and pour this, also, into the soup-pot. When it bubbles, add all the vegetables. Stir a few minutes, and put in another pint of hot water. Cover, and simmer until all are heated through and begin to boil, when put in the rest of the water. Cook slowly for two hours, or until all are soft and breaking. Strain, and pulp the vegetables through the colander. Season the purée with salt, pepper, and sweet herbs, chopped; stir in your floured butter; simmer five minutes, stirring well, and serve.
Boiled Salmon.
The middle slice of salmon is the best. Sew up neatly in a mosquito-net bag, and boil a quarter of an hour to the pound in hot, salted water. When done, unwrap with care, and lay upon a hot dish, taking care not to break it. Have ready a large cupful of drawn butter, very rich, in which has been stirred a tablespoonful of minced parsley and the juice of a lemon. Pour half upon the salmon, and serve the rest in a boat. Garnish with parsley and sliced eggs.