Rub or scrape off the skins; boil in hot salted water until done. Turn off the water and dry out on the range. Then crack each one by steady pressure with the back of a spoon, and drop into a saucepan containing a cup of hot milk, pepper, salt, chopped parsley, and a great spoonful of butter cut up in flour. Simmer five minutes, and pour into a vegetable dish.
Raspberry and Currant Jelly with Whipped Cream.
- 1 quart of red currants and the same of red raspberries.
- 2 cups of white sugar.
- 1 package Coxe’s gelatine, soaked in one cup of cold water.
- 1 cup of boiling water.
- 1 pint of whipped cream.
Crush the fruit and strain out every drop of juice through coarse muslin. Stir sugar, soaked gelatine, and boiling water together. When clear, strain into the fruit juice. Strain again through a flannel bag. Pour into a wet mould that has a cylinder in the centre. Do this on Saturday, and bury in the ice. On Sunday, turn out into a glass dish, fill the open centre with whipped cream, and pile more about the base.
First Week. Monday.
Jugged Soup.
Early in the day put on the cracked bones from which you have cut the cold mutton, with refuse bits of skin, crisped meat, etc., into a soup-pot with three quarts of water, and boil at the back of the range down to two quarts. Strain; let the liquid cool to throw up the fat, and remove this. Have ready in a stone jar, with a top, six parboiled potatoes, sliced, laid upon slices of streaked pork, cut very thin; upon this a sliced onion; next, three sliced tomatoes; then a sliced turnip; on this a cupful of green peas; three more tomatoes; then a quarter-cup of raw rice; cover this with a grated carrot, and this with another layer of sliced pork. Sprinkle a little salt and pepper, and a few dots of butter upon each layer of vegetables, and put upon the pork some chopped sweet herbs. Pour the cooled broth over all; put on the jar lid, with a paste of flour and water around the edge to exclude the air and keep in the steam, and set in a pan of boiling water in the oven. Leave it there as long as possible—four hours at the least. Pour into the tureen without further preparation.
Potato Batter Pudding.
Mince and season your cold mutton, wet it with the remains of yesterday’s gravy and put into a bake-dish. Mash six boiled potatoes soft with butter; beat in two eggs; a heaping tablespoonful of prepared flour, and a cup of milk. Mix well, and pour over the mutton. Bake to a good brown in a moderate oven. One hour will be needed to cook it properly.