Fourth Week. Tuesday.
Baked Bean Soup.
On Monday morning put a quart of beans in soak. By evening, put them to boil at the back of the range, and cook until soft. Early on Tuesday morning put them into a pudding-dish with a pound of parboiled streaked pork, and bake brown. Cut the bacon into strips; put into a soup-pot with the beans, a sliced onion, and three stalks of celery. Pour on three quarts of cold water, and boil down to two. Rub through a colander; return to the fire; season to taste; add a teaspoonful of flour into which a tablespoonful of butter has been rubbed. Simmer ten minutes, and pour upon dice of fried bread placed in the tureen.
Veal Cutlets.
Flatten with side of a hatchet; pepper, salt, dip in raw egg, then in cracker-dust; fry in a little butter, turning as they brown. Dish, and pour over them some drawn butter in which has been cooked a great spoonful of tomato catsup.
Fried Parsnips.
Boil tender in a little hot water, salted. Scrape, cut into long slices; dredge with flour and fry in hot lard or dripping. Drain off the fat, and serve.
Sausage and Cabbage.
Quarter and parboil a fine, white cabbage, and put on to boil in hot water with six or eight “link” sausages, having previously pricked these slightly. When the cabbage is tender, drain and chop, adding pepper, salt, a little butter and vinegar heated together. Pile upon a hot dish, laying the sausages about the cabbage.