1 quart of milk. 1 oz. Cooper’s gelatine. ¼ lb. of almonds, blanched and pounded, with 1 tablespoonful of rose-water to prevent oiling. ¾ cup of sugar.
Soak the gelatine one hour in a cup of the milk. Heat the rest; add the almond-paste, and stir over the fire three minutes, then put in the sugar and gelatine, and stir five minutes more. Strain through thin muslin, pressing hard. When cool, pour into a wet mould, and set upon ice, or in cold water to form. Eat with cream and sugar. It is a good plan to blanch the almonds the day before they are to be pounded.
Please see “COMMON SENSE IN THE HOUSEHOLD” Series No. 1., “General Receipts,” page 334.
Fourth Week. Saturday. —— Okra and Tomato Soup. Beef’s Heart. Ramakins. Potatoes à la Crème. Lima Beans. —— Newark Pudding. ——
6 lbs. of coarse beef. 2 lbs. of mutton bones. Two slices of corned ham, or a ham bone, or bones of salt pork. 1 can okra and tomatoes. 6 quarts of cold water. Large bunch of sweet herbs. Pepper and salt. 1 lump of white sugar.
Crack the bones into splinters. Cut the meat into strips and mince the herbs. Put on in the water, and cook _slowly_, four hours. Strain off the liquor, and divide into two portions. Season the meat, bones, etc., highly, put them back into that portion designed for Sunday, and set aside in a cold place. Pour the stock for to-day’s soup back into the pot; season with salt and pepper; boil up, and skim, and add the okra, tomatoes, and sugar. Simmer half an hour, boil briskly one minute. Skim and serve.
Choose a fine, fresh one. Wash well, lay in salt and water an hour, then wipe dry. Stuff with a force-meat of crumbs, minced salt pork, pepper, salt, and chopped parsley with a little onion. Pack this in tightly, sew the heart up in coarse net, fitted well to it, and stew one hour and a half in weak broth. (A cupful can be taken from your soup stock.) At the end of this time, take it out, undo the cloth, and return the heart to the saucepan with enough gravy to half cover it. Add to this a tablespoonful of butter cut up in as much flour; pepper and salt to taste. Cover closely, and simmer half an hour, turning the heart as it browns. Dish it; add the juice of half a lemon to the gravy, boil once, and pour over the heart.