Second Week. Wednesday.
A Cheap Soup.
1 lb. of lean beef, cut into strips; 2 onions; 2 turnips; ½ cup of rice; 6 tomatoes; 2 tablespoonfuls of sugar; pepper, salt; 2 teaspoonfuls essence of celery; dripping for frying; 3 quarts of water; bunch of herbs.
Put dripping and sugar into a soup-pot; when they heat, add the meat and sliced onions. Stir until nicely browned. Add the water, the turnips, and herbs. Cook one hour; take off the fat; put in tomatoes and rice, and simmer two hours. Season to taste, cook ten minutes, and pour out.
Cannelon of Beef.
Chop the remains of yesterday’s beef; mix with quarter of a pound of minced ham; season with pepper, salt grated lemon-peel, and a little onion. Moisten with yesterday’s gravy, with a little flour stirred in, and bind with a beaten egg or two. Make some pie-paste, or such as you would use for dumplings; roll into an oblong sheet; put the beef-mince in the middle, and make the pastry into a long roll, enclosing the meat. Close at the ends with round caps of pastry, the edges pinched well together. Lay in a dripping-pan—the joined side of the roll downward, and bake to a good brown.
Browned Sweet Potatoes.
Boil, and peel neatly. Lay in a dripping-pan, and baste often with good dripping, or butter, until glossy and delicately browned.
Hominy Croquettes.
2 cups of boiled, fine-grained hominy; 2 beaten eggs; 2 tablespoonfuls melted butter; salt to taste.