QOOKI^G UECIPES. 283 



Tomato Soup rour a qoart of boiling water over a pint of canned to- 

 matoes. Let them boil for an hour, or until they become soft. Strain and 

 return to the fire. Stir in a teaspoonful of soda; this will make it effervesce, 

 and while it is still foaming add a pint of boihng milk, a large piece of but- 

 ter, pepper and salt. Thicken aUghtlywith cracker-dust and serve immedi- 

 ately. 



Summer Soup. — Eight potatoes boiled soft, piece of butter size of two 

 eggs; boU one quart of milk and one quart of water together, and pour boil- 

 ing hot on the soft potatoes; strain, and then boil half an hour in the milk 

 and water. 



Plain Soup. — Boil fresh beef or mutton bones three hours, salt; to one 

 gallon liquid add one teacup washed rice, two or three cloves, lx>il one-half 

 hour, and it is done. 



Olcra Soup. — To five quarts of water and a shin of beef add four dozen 

 okras, shced thin, and a few tomatoes; boil from six to seven hours, and add 

 salt and red pepper to taste. 



Meats and Poultry. 



Potted Beef.—Choose lean beef; rub it over with saltpetre, and let it lie 

 twelve hours; salt it well with a mixture of bay salt and common salt. Tut 

 it into a jar of the requisite size, immerse it in water, and let it remain four 

 or five days. Then take it out, vripe it dry, and rub it with ground black 

 pepper; lay it in a pan, cover it with a crust, and bake seven hours. Tako 

 it out when done and let it cool; then pick out the skins and strings, and 

 beat it in a strong mortar, adding seasoning of mace, cloves, and nutmeg, in 

 powder, and a little molted butter and flour. Press it closely into pots, aud 

 pour over it clarified butter. 



French Be«C<tcak — Cut the steak two-thirds of an inch thick from a 

 fillet of beef; dip into melted fresh butter, lay them on a heated gridiron and 

 broil over hot coals. When nearly done sprinkle pepper and salt. Have 

 ready some parsley, chopped fine and mixed with softened butter. Beat 

 them together to a cream, and pour into the middle of the dish. Dip each 

 steak into the butter, turning them over, and lay them round on the platter. 

 If you desi{e, squeeze a few drops of lemon over, aud serve very hot. 



An Excellent Dish. — A dish equal to the best steak and cheap enough 

 for any man, is prepared from a shank of beef with some meat on it. Have 

 the bone well broken; wash carefully to remove bits of bone; cover with 

 cold water; watch when the boiUng begins and take off the scum that rises. 

 Stew five or six hours till the muscles are dissolved; break the meat small 

 with a fork — far better than chopping — put it in a bread pan, Ixiil down the 

 gravy till in cooling it will turn to a stiff jelly. Where this is done, gelatine 

 is quite superfluous. Add salt, and, if liked, other seasoning, and pour it 

 hot upon the meat; stir together and set aside over night, when it will cut 

 into hand3(3me mottled slices for breakfast or supper. 



Chicken Viennese Style. — Procure two very yoitng spring chickens, 

 pluck and draw them carefully, without injuring the skin. Take a very 

 sharp knife and cut each exactly in two; sprinkle with a little pepper and 

 salt, rub a little fresh salad-oil over each piece, and thoroughly egg aud 



