Horseradish Sauce.
Stir two tablespoonfuls of grated horseradish and a tablespoonful of vinegar into a cup of drawn butter until it is like white cream. If the horseradish be put up in vinegar, omit the tablespoonful of that condiment.
Farina Pudding.
1 quart new milk; 4 tablespoonfuls of farina; 4 eggs; 5 tablespoonfuls of sugar; nutmeg.
Soak the farina two hours in a little water. Scald the milk; stir in the farina, and cook ten minutes, using the spoon constantly. Pour upon the beaten eggs and sugar. Beat all together well. Put in nutmeg to taste, and pour into a buttered pudding-dish. Bake half an hour, or until firm and well colored. Eat warm—not hot.
Third Week. Tuesday.
Split Pea Soup.
Soak a quart of split peas overnight. Next day, put on in the pot-liquor from your corned beef—having removed the fat from the latter. Add an onion, sliced, and three stalks of celery, with a few sprigs of parsley, cut fine. Boil gently—adding boiling water should the liquid sink too much—three hours. Rub through a colander; return to the fire; pepper, and stir in a cup of milk, in which has been cooked for one minute a tablespoonful of butter, cut up in a teaspoonful of flour. Pour out at once upon dice of fried bread laid in the tureen.