Fourth Week. Tuesday.
Quick Lobster Soup.
1 quart of stock, made by adding a little water to the strained remnant of yesterday’s soup. Or, if you have nothing of this sort, make a broth of coarse bits of veal and any bones you may have; 1 can of preserved lobster; 1 cup of milk, with a pinch of soda stirred in; 2 tablespoonfuls of butter, rolled in flour; yolks of 2 eggs; minced parsley, cayenne, and salt.
Heat your broth; skim and season. Put in the lobster, picked to pieces; simmer ten minutes, then boil up sharply, once. Heat the milk in a saucepan; stir in the floured butter; pour upon the beaten yolks. Cook one minute. Pour the lobster into the tureen; stir in the thickened milk, and send to table. Pass oyster crackers and butter with it.
Roast Lamb.
Lay in the dripping-pan. Dash boiling water over it, and cook fifteen minutes for each pound. Baste often with the gravy. Ten minutes before taking it up, dredge with flour, and baste with butter. Pour the fat from the top of the gravy; thicken with browned flour, and stir in a tablespoonful of currant jelly. Boil, and send up in a boat—salting and peppering to taste.
Baked Squash.
Boil, drain, and mash in a hot colander. Season with pepper, salt, and butter; add a few spoonfuls of milk and two beaten eggs. Pour into a buttered dish, and bake to a light brown in a quick oven.
Green Corn cut from the Cob.
Boil the corn until tender. Split each row of grains, then shave them close to the cob. Butter, pepper, and salt, and serve hot in a deep dish.