Boil the beets until tender; scrape clean; drop into cold water for three minutes. Slice, and pour over them a dressing of vinegar, salt, sugar, made mustard, pepper, and one tablespoonful of oil to four of vinegar. Cover, and let all stand together for two hours. This salad will keep for a couple of days.
Corn-meal Puffs.
- 1 quart of boiling milk.
- 2 scant cups of white “corn-flour.”
- ½ cup of wheat-flour.
- 1 scant cup of powdered sugar.
- A little salt.
- 4 eggs, whites and yolks beaten separately.
- 1 tablespoonful of butter.
- ½ teaspoonful of soda.
- 1 teaspoonful of cream tartar.
- ½ teaspoonful mixed cinnamon and nutmeg.
Sift soda and cream tartar twice through the flour. Then, mix flour and meal together, and sift a third time. Boil the milk and stir into it the meal, flour, and salt. Boil ten minutes, stirring well up from the bottom. Take it off, put into a bowl, add the butter and beat hard for three minutes. Let it cool while you whip the eggs light, then the yolks and sugar and spice together. Beat these into the cold mush, and lastly the frothed whites. Whip all together faithfully, and bake in greased cups or small “corn-bread moulds,” set within a steady oven. When done, turn out and eat hot, breaking—not cutting—them open, and after buttering sprinkling with white sugar.
Third Week. Wednesday.
Marie’s Soup.
- 2 sweetbreads.
- 1 quart of soup jelly, left from yesterday’s stock.
- 1 quart of cold water.
- 1 onion.
- Bunch of parsley.
- 2 blades of mace.
- A dozen mushrooms.
- Pepper and salt.
- 1 tablespoonful of corn-starch wet up in cold water.
Wash and scald the sweetbreads, and put on to stew in the cold water. When they have boiled slowly half an hour, salt, boil up and skim. Take all the fat from the top of the cold soup-stock, and stir into the liquor already on the fire. Add the onion and parsley minced, and the mace; season to taste, cover and stew gently for one hour. Take out the sweetbreads and lay them where they will cool quickly. Strain the soup, return to the fire; put in a dozen mushrooms (you can buy the French champignons in cans), stew fifteen minutes; cut the sweetbreads into small squares, drop into the soup; thicken with the corn-starch wet with cold water; boil up once and serve.
This soup is very fine.