Mother’s Cup-Cake.
Please see “Breakfast, Luncheon and Tea,” page 322.
Third Week. Wednesday.
——
Julienne Soup.
Lamb Cutlets. Purée of Green Peas.
Potato Strips. Lettuce.
——
Ristori Puffs.
——
Julienne Soup.
Pare and cut into small dice,
2 carrots.
1 turnip.
1 cup small string-beans.
6 tomatoes.
1 onion.
¼ of a cabbage-heart.
Cook ten minutes in salted boiling water, leaving out the tomatoes. Drain away the water, and spread the vegetables upon a dish to cool, while you take the fat from your cold soup-stock; strain the latter from the bones and meat, and heat to a gentle boil. Continue this for five minutes, skimming well; put in the parboiled vegetables, the tomatoes, and a pint of green peas, and stew steadily, but not fast, for half an hour. Pour out all together.