3 heaping cups of flour; 2 cups of buttermilk or “loppered” milk; 1 full teaspoonful of soda, dissolved in boiling water; ½ cupful of powdered suet; 1 teaspoonful of salt.
Stir the sour milk into the flour gradually until it is free from lumps. Put in salt and suet; lastly, beat in the soda water quickly and faithfully. Put into a buttered mould, and boil an hour and a half. Eat hot with sauce.
Fourth Week. Wednesday.
Butter (or Lima) Bean Soup.
The pot-liquor from your beef; 1 quart of butter (or Lima) beans; ½ cup corn-meal, scalded and left to cool; 1 onion; bunch of parsley; 2 teaspoonfuls essence of celery; 2 beaten eggs; pepper.
Take the fat from the pot-liquor and put over the fire with the beans, onion, and scalded meal. The latter should be soft as thin mush. Stir until this is well mixed with the soup, and boil gently, stirring now and then, until the beans are broken to pieces. Rub to a purée through a colander; put in pepper and chopped parsley. Simmer five minutes, and pour a cupful upon the beaten eggs. Stir this back into the soup; cook one minute, without quite boiling, and serve. Pass sliced lemon with it.
Breaded Veal Cutlets.
Trim and flatten the cutlets; pepper and salt, and roll in beaten egg; then in pounded cracker. Fry rather slowly in good dripping; turning when the lower side is brown. Drain off the fat; squeeze a little lemon-juice upon each, and serve in a hot, flat dish.