Peel and cut into neat dice. Leave in cold water half an hour; then cook as long in boiling water, salted. Drain this off before the potatoes break; add half a cup of milk (or cream) with a pinch of soda. When it heats, stir in a generous lump of butter cut up in a teaspoonful of flour, and a mere pinch of finely-grated lemon-peel. Stew one minute and pour into a deep dish.
Boil the spinach in plenty of hot water, salted, for twenty minutes. Drain and press out the water. Chop fine; put back over the fire with a large spoonful of butter, and a teaspoonful of sugar, with salt and pepper to taste, also a little nutmeg. Beat until hot and smooth; turn into a hot, deep dish, and cover with a dressing of the yolks of four hard-boiled eggs, left to cool, then pounded in a Wedgewood mortar, and rubbed to a paste with a teaspoonful of melted butter, one of cream, and lastly, one of lemon-juice. Spread over the surface of the spinach and garnish with a border of the sliced whites.
Cap the berries, and pile in a glass bowl. Do _not_ sugar them, but pass powdered sugar and cream with each saucerful.
An economical and very nice variety of jelly-cake, easily made, and which keeps well. Please see “COMMON SENSE IN THE HOUSEHOLD” Series No. 1, “General Receipts,” page 314.
First Week. Tuesday. —— Quick Beef Soup. Lamb Chops. Purée of Potatoes. Asparagus Rolls. Lettuce. —— Rosie’s Rice Custard. ——
2 lbs. of lean beef, chopped _very_ fine. 3 pints of water. 1 grated carrot. 1 onion, sliced. 1 grated turnip. 1 clove. 1 tablespoonful of tomato catsup. Pepper and salt.
Put onion and other vegetables with spice on in two quarts of water, and boil down to three pints. Strain and press over the beef. Season with pepper, salt, and catsup; simmer half an hour, or until the meat is nearly white and the soup brown, and serve with the meat in it. The vegetable liquor must be boiling when it is poured upon the minced beef.
Broil quickly over a clear fire; pepper and salt; butter on both sides, and lay in a heap, symmetrically arranged, in the centre of a dish, surrounded by the potato purée.
2 cups of hot, mashed potatoes, rubbed through a colander. ½ cup of milk. 1 large spoonful of butter. Pepper, salt, and a little nutmeg.