Raw Tomatoes.
Pare and slice with a sharp knife. Lay in a glass dish and pour over them a dressing made thus: Rub a teaspoonful of sugar, half as much each of salt, pepper, and made mustard, into two tablespoonfuls of oil. Beat into this the yolk of a raw egg, and then, a few drops at a time, five tablespoonfuls of vinegar.
Cream Raspberry Pie.
Line a pie-dish with puff paste, and fill with raspberries, sweetened bountifully. Cover with a paste-crust, but do not pinch this down at the edges. Also rub the edge of the lower crust with butter to prevent adhesion. Bake in a good oven. While it is cooking, heat a small cup of rich milk, putting in a pinch of soda—stir into it half a teaspoonful of corn-starch, wet in cold milk, one tablespoonful of white sugar, and cook three minutes. Take it off, and beat in the frothed whites of two eggs. Whip to a cream, and let it get cold. When the pie comes out of the oven, lift the top crust and pour in the mixture. Replace the crust and set aside to cool. Sift sugar upon the top before serving.
First Week. Friday.
Tomato Soup without Meat.
- 12 large red tomatoes, peeled and sliced.
- 1 small onion, sliced.
- 2 tablespoonfuls nice dripping.
- 1 tablespoonful chopped parsley.
- 2 tablespoonfuls of butter rolled in flour.
- Pepper and salt.
- 1 teaspoonful of sugar.
- 1 small cupful of hot boiled rice.
- 1 quart of boiling water.
Fry the onion in the soup-pot in the dripping. When they are of a reddish-brown, add the tomatoes and stir all up until very hot, when put in the boiling water and parsley. Stew half an hour, and strain, rubbing the tomato through a sieve into the hot liquid. Return to the pot, season, and when boiling again, stir in the floured butter, and a minute later the rice. Simmer ten minutes and pour out.