Potato Rissoles.
Mash the potatoes fine, and whip with a fork, adding pepper, butter, and milk, lastly, a beaten egg. Have ready one-third as much chopped ham as you have potato; mix all together; make into round balls a little larger than an English walnut; dip in egg, then in cracker-dust, and fry quickly in plenty of good dripping. Drain upon paper, and serve hot.
Ruby’s Pudding.
Some good puff-paste; ¼ lb. of stale sponge-cakes, pounded; 1 cup of milk; 1 tablespoonful of butter; 1 teaspoonful corn-starch wet in milk; yolks of 2 eggs; 1 heaping spoonful of sugar; a little nutmeg; whites of 3 eggs; strawberry, or other sweet jam.
Line a pie-dish with the paste. Put a layer of jam at the bottom, then one, half an inch thick, of the pounded cakes. Heat the milk; stir in the butter and corn-starch; boil one minute. When cold, whip in the yolks and sugar, with nutmeg, and beat light. Fill the dish with this mixture, and bake about half an hour. Then cover with a méringue made of the three whites, a little sugar, and the juice of half a lemon. Spread quickly, and shut the oven-door until it has “set” well. Do this on Saturday, and you will have a delightful Sunday pudding. It is also good warm.
First Week. Monday.
Curry Soup.
Add a pint of boiling water to your soup-stock, and cook, with the meat in, half an hour, at the back of the range. Strain, squeezing the meat to a tasteless mass in a coarse cloth. Return the soup to the fire, stir in a cup of rice, boiled as I shall presently direct, and season to taste. Finally, put in a teaspoonful of curry-powder, wet up with water, and bring to a boil; then pour out. If you do not like curry, you will find the soup very good without it.