Fourth Week. Thursday.
Bean and Tomato Soup.
Cut up a quart of ripe tomatoes; season with pepper, salt and sugar, and stew until broken to pieces. Rub through a colander; add what was left of yesterday’s bean soup; heat together almost to boiling, and pour upon dice of fried bread in the tureen.
Fricasseed Chicken.
Clean, wash, and cut the fowls into joints. Put a layer of fat salt pork in the bottom of a pot; lay the chicken upon this; pepper and salt. Cover with more pork, and pour in three tablespoonfuls of hot water mixed with as much butter. Finally, drop in a little minced onion. Cover tightly, and heat very slowly. After the chickens begin to stew, cook steadily one hour, if they are tender. If not, increase the time at discretion. When they are done, take up and keep hot. Add a little boiling water to the gravy; strain, thicken with browned flour, boil up and pour upon the fowls.
Boiled Onions with Sauce.
Boil fifteen minutes in hot salted water. Throw this off; add a little gravy (made, if you have none ready, by boiling a chicken-scrag and feet in a pint of water, until there is less than a cupful of broth, then seasoning and thickening this), with chopped parsley. Stew five minutes longer, or until tender, and dish.
Green Pea Cakes.
2 cups of boiled green peas, mashed hot with pepper, salt, and butter; 2 beaten eggs; 1 cup of milk; ½ cup of prepared flour.