Jelly Tartlets.
- 1 lb. of flour.
- ½ lb. of butter.
- ¼ lb. of lard.
- Yolk of an egg.
- Ice-water.
Wash the butter in three waters, working it over well to get out the salt. Melt it in a tin cup set in boiling water, take the scum from the top, and let it get almost cold, when beat, little by little, into the whipped egg. Work these into the flour, adding just enough ice-water to make the paste soft enough to roll out. When you have rolled it into a thin sheet, spread all over with the lard, put on with a knife. Sprinkle lightly with flour, roll up, and flatten with three or four strokes of the rolling-pin. Roll again into a yet thinner sheet; again lubricate with the lard and sprinkle with flour, and, once more, make into a tight roll. Set for an hour in a cold place. Cut in two. Set aside enough for your Monday’s dessert; line small “patty-pans” with the rest, pricking the paste on the bottom to keep it from puffing too high. Bake in a quick oven, and when cold put a tablespoonful of sweet jelly or jam in each.
Apples and Nuts,
Especially the former, are better for very young stomachs than pastry.
Second Week. Sunday.
Mock Turtle Bean Soup.
- 1 quart of mock turtle soup beans.
- 2 onions, chopped.
- 4 stalks of celery, cut small.
- Liquor in which the corned beef of yesterday was boiled.
- Pepper.
- Dice of fried bread.
- 1 quart of cold water.
- 1 tablespoonful of butter rolled in flour.
Soak the beans overnight. In the morning, pour on a quart of cold water, and set them where they will heat for an hour, without burning. Stir up often from the bottom. At the end of this time add the beef liquor (after taking off the fat), the onions, and celery. Cook gently three hours, until the beans are boiled to pieces. Strain, season, put back into the kettle, boil up, season with pepper, stir in the butter rolled in flour. Simmer five minutes, and pour upon the fried bread in the tureen.