Second Week. Saturday.
Chicken and Sago Soup.
Take the top from your chicken pot-liquor; add the cracked bones of the chickens, from which you cut the meat for “breakfast, luncheon, or tea;” boil gently one hour. Strain, and season to taste; add a cup of soaked sago, and simmer until it is soft and clear.
Beefsteak Pudding.
3 lbs. of rump steak; 3 eggs; 2 cups of milk; 5 tablespoonfuls of prepared flour; pepper and salt; melted butter; parsley; French mustard.
Cut the steaks into pieces rather more than an inch wide and long. Beat with a rolling-pin; pepper and salt, and dip each in a mixture of melted butter and minced parsley, with a little French mustard. Lay in the bottom of a greased bake-dish; pour over them a batter made of the eggs, flour, and milk, bake an hour and a quarter. Serve in the bake-dish.
Boiled Onions.
Cook and boil in salted water fifteen minutes; throw this off, and cover with milk and water. Cook tender; drain; pepper and salt, and pour in a cupful of drawn butter. Simmer five minutes, and turn out.
Mashed Potatoes.
Prepare in the usual manner, taking care not to get them too stiff.