First Week. Monday.
Ham and Egg Soup.
A ham-bone broken to bits; 1 quart of cold water; 3 pints of good stock; as many poached eggs as you have people at table; a little pepper; ½ cup of rice.
Boil your ham-bone in a quart of water until the liquid is reduced one-half. Strain off the stock from the meat and bones in the jar or bowl; add the ham broth and half a cup of well-soaked rice. Simmer until this is soft, skimming often, and pour into the tureen. Lay the poached eggs, neatly trimmed, round upon the top.
Braised Larded Beef.
Lard yesterday’s cold roast with strips of fat salt pork; lay in a broad saucepan; half cover with gravy, and strew minced onion over it. Cover closely and stew slowly at back of the range one hour. Dish the meat; boil down the gravy fast for a few minutes, and pour over it.
Chopped Potatoes and Corn.
Split each row of grain upon cobs of cold boiled corn, and cut them off clean. Add twice as much chopped cold boiled potatoes. Have a little good dripping hot in a frying-pan. Put in potatoes and corn and stir until very hot, but do not let them brown. Serve in a deep dish.
Cucumber and Onion Salad.
Pare the cucumbers and lay in ice-water one hour. Do the same with the onions in another bowl. Then slice them in the proportion of one onion to three large cucumbers, and arrange in a salad-bowl, and season with vinegar, pepper, and salt.