Pare the potatoes and boil in water which was cold when they went in. When they are done, as is proved by piercing the largest with a fork, turn off the water, and cover them barely with milk already heated. Stew in this five minutes; take the potatoes out, and put into a covered deep dish. Add to the milk in the saucepan a good lump of butter, rolled in flour, some chopped parsley, pepper and salt. Boil up once. Crack each potato as it lies in the dish, by pressing with the back of a spoon; pour the hot milk over them; let them stand three minutes in it, and send to table.
French Tapioca Custard.
- 5 dessertspoonfuls of tapioca.
- 1 quart of milk.
- 1 pint of cold water.
- 3 eggs.
- 1 teaspoonful of vanilla.
- 1 heaping cup of sugar.
- A pinch of salt.
Soak the tapioca in the water five hours. Heat the milk to scalding; add the tapioca, the water in which it was soaked, and the salt. Stir to boiling, and pour gradually upon the yolks and sugar, which should have been beaten together. Boil again, stirring constantly, about five minutes, or until it begins to thicken well. Turn into a bowl and stir gently into the custard the frothed whites and the flavoring. Eat cold.
Fourth Week. Saturday.
Old Hare Soup.
- 1 hare, or rabbit, full grown.
- The bones from yesterday’s mutton broken up well.
- A slice of corned ham, or some bones of salt pork.
- 1 onion.
- Chopped parsley.
- Pepper and salt.
- 1 tablespoonful of mushroom or walnut catsup.
- 3 quarts of water.
Clean the hare carefully and cut to pieces, cracking all the bones. Put into the soup-kettle with the mutton bones, the bacon, onion, and parsley. Pour on three quarts of cold water; put on the lid tightly, and stew four hours very slowly. By this time the meat should be in shreds. Strain it, return to the fire, season it, stew and skim five minutes. Slice three boiled eggs and put into the tureen and pour the soup over them.