Corn-starch Hasty Pudding.
1 quart fresh milk; 3 tablespoonfuls corn-starch, wet up in cold milk; 1 tablespoonful of butter; 1 teaspoonful of salt.
Scald and salt the milk, and stir into it the corn-starch. Boil steadily, stirring now and then, for fifteen minutes. Add the butter; let the pudding stand in hot water, uncovered, after you have ceased to stir, until you are ready for it; then serve in an open, deep dish. Eat with cream and sugar.
Tea and Fancy Biscuits.
If the weather be hot, have iced tea; if cool, and suggestive of early frosts, or equinoctial storms, introduce the bright tea-pot and pretty “cozy.”
Third Week. Tuesday.
St. Rémo Broth.
3 lbs. of veal—lean and cut into strips; 2 onions, sliced and fried; 3 quarts of water; 1 tablespoonful of minced parsley; ½ cupful of raw rice; 2 tablespoonfuls of grated cheese; salt and pepper.
Fry the onions in dripping; put in the meat, and fry to a light brown. Put into the soup-pot with the water, and boil slowly three hours, or until brought down to two quarts. The meat should be in rags. Strain; cool, skim, and season. Put back into the kettle with the rice, which must have soaked one hour in a little water. This water, also, must go into the soup. Simmer half an hour. Put the grated cheese into the tureen, and when the rice has boiled soft, pour upon the cheese, stir up and serve.