Third Week. Thursday.
Yesterday’s Soup.
Take every particle of fat from the cake of soup jelly you will find in your refrigerator; add a cup of boiling water to thin it sufficiently to pour off from the meat; strain it into the soup-pot, boil gently once and skim; add seasoning if you find it needed, also a glass of wine and the juice of a lemon, and pour out.
Roast Chickens.
Clean, wash out in several waters, and stuff with crumbs mixed in tepid water, then drained and put over the fire in a saucepan with a little hot butter in the bottom. Stir the crumbs until hot and almost dry, add chopped parsley, salt and pepper; take it off and beat in two frothed eggs. Fill the chickens, sew up the vents, and tie up the necks. Cover the breasts with very greasy writing-paper. Put a cup of boiling water into the dripping-pan and roast one hour, basting freely. Ten minutes before taking up the fowls, remove the papers and baste the breasts three times with butter while browning. Pour off the fat from the gravy; add the chopped yolks of two eggs, a little browned flour, with pepper and salt. Boil up and serve in a boat.
Salt the giblets slightly and keep upon ice for to-morrow’s soup.
Stewed Potatoes.
Pare and cut in rather large dice. Stew twenty minutes in boiling salted water. Pour nearly all of this off and put on as much cold milk. Stew ten minutes more; stir in a tablespoonful of butter rolled in flour; a little minced parsley, pepper and salt. Simmer five minutes and pour out.
Stuffed Tomatoes.
Select enough large, smooth tomatoes to fill a bake-dish. Cut a piece from the top of each to serve as a cover. Scoop out the pulp, taking care not to injure the skin. Chop up a few spoonfuls of the meat from the soup; mix with it a little chopped pork and bread-crumbs. Add the tomato-pulp, pepper and sugar, and fill the skins. Put on the tops, and bake, covered, half an hour. Uncover and brown.