Beef and Barley Soup.
Use the two quarts of stock set aside yesterday. Soak five or six tablespoonfuls of barley in cold water two hours. Boil half an hour or until tender, in a little salted water. When you have taken the cake of cold fat from the top of the soup, put in the barley and simmer all together half an hour. Then stir in two tablespoonfuls of shred gelatine previously soaked one hour in cold water. When this has dissolved, the soup is ready for use.
Steamed Turkey.
Prepare the turkey as for roasting, and, if you have no steamer, put a gridiron upon the top of a pot of boiling water; lay the fowl upon it, invert a deep pan, as nearly as possible the size of the mouth of the pot, over it, stuff wet cloths into whatever space may be left between the pot and the pan, and keep the water at a hard boil, allowing twenty minutes for each pound of turkey. Two or three times, replenish the water by pulling away one of the cloths so as to leave an aperture large enough to admit the nose of the boiling tea-kettle. When the turkey is half done, lift the pan and turn it; replace the cloths and steam again. When it is done, lay upon a hot dish and baste with a mixture of melted butter and chopped parsley, anointing all parts of it well. Serve drawn butter in a boat, with a couple of boiled eggs chopped fine, stirred up in it. Save the giblets of the turkey for Monday’s soup.
Cranberry Sauce
In a mould, as strained jelly, or the plainer dish of stewed cranberries, well-sweetened, must accompany this dish.
Naples Rice Pudding.
Take a few tablespoonfuls of the meat boiled in yesterday’s soup, mince fine, add half a chopped onion, a tablespoonful of dripping from the top of the soup, and put on to warm with a very little hot water. Simmer, but do not boil, fifteen minutes. Boil one cup of rice in enough water, slightly salt, to cover it well. Shake up from time to time, but do not stir. When the rice is soft and has soaked up the water, add a cup of cold milk in which has been stirred a tablespoonful of corn-starch, one raw egg, and a tablespoonful of butter. Take from the fire before you do this and turn into a bowl. Stir in now the minced meat and gravy (there should be very little of the latter), season to taste, mix all up well, and put into a buttered cake-mould. Set this in a dripping-pan of hot water and bake one hour, closely covered. Turn out upon a hot dish. It is a very good entrée, and easily made.
Boiled Sweet Potatoes.
Boil in their skins until soft to the touch; pare quickly, lay upon a flat dish, butter each, and serve hot.