Parboil the onions ten minutes; throw off the water and let them cool. Then slice, and put over the fire with the cold water, and boil down to three pints. The onions should be reduced to a pulp. Strain; rub through the colander, and set over the fire. When it boils, add the mashed potatoes, the butter, seasoning, parsley, and simmer ten minutes. Have the rice boiled soft in the milk with a pinch of soda; strain it out and add to the soup in the kettle. Cook gently five minutes, and turn into the tureen. Pour in the boiling milk, and it is ready.
Baked Blue Fish.
Score the fish down the back, and lay in a dripping-pan. Pour over it a cup of hot water in which have been melted two tablespoonfuls of butter. Bake one hour, basting every ten minutes; twice with butter, twice with the gravy, and again twice with butter. Take up the fish and keep hot, while you strain the gravy into a saucepan; thicken with flour; add a teaspoonful of anchovy paste, the juice of half a lemon with a little of the grated peel, pepper and salt. Boil up, pour half over the fish, the rest into a boat. Garnish the fish with eggs, quartered lengthwise, lettuce hearts, and quartered lemons.
Imitation Oyster Scallops.
Cut the best pieces from your cold roast veal, in squares about an inch long and half as thick and wide. Make a cup of rich drawn butter, and put these into it. Set over the fire in a saucepan, and add a very little minced onion and parsley. Heat for ten minutes, but do not boil. Chop a pickled cucumber quite fine, stir into the mixture, season with salt and cayenne; fill scallop, or clam shells, or paté-pans lined with baked paste, with the scallop; cover with fine crumbs, and brown in a brisk oven.
Potato Puff à la Genève.
Whip mashed potatoes light and soft with milk, butter, and two raw eggs; season with pepper and salt, and beat in a few spoonfuls of powdered cheese. Pile upon a neat bake-dish, and brown nicely. Serve in the dish.
Raw Cucumbers.
See Friday, Second Week in September.