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DESSERTS, ETC.
RECEIPTS
FOR SOUPS .
Rhubarb Pic or Tart.- Take the stalks from the leaves, Green Pea Soup.-Boil in salt water, over a slow fire, a and peel off the thin skin ; cut them into pieces about an quart of freshly-gathered large green peas, with a handful inch long, and as you do so sprinkle a little fine sugar into of parsley, sorrel, and a few chives, until they become the basin. For a quart basin, heaped, take one pound of thoroughly stewed ; drain and pound them in the mortar common lump-sugar; put the rhubarb into it, with a table- until made into a puree, which mix gradually into veal or spoonful of water, and as it simmers shake the pau often beef broth : if that of beef, seasoned only with pepper and over the fire. It will turn yellow at first, but keep it very salt ; but if of veal, with mace and a very little refined gently doing until it greens, and then take it off. When sugar. Have ready some leeks and lettuce that have been cold lay it in the tart-dish, with only as much syrup as boiled, but not to a pulp, and fry them in butter along with will make it very moist. Put a light crust over it, and some slices of bread cut into dice; put them into the soup when that is baked the tart will be done enough ; quarter just before sending it up ; add a few heads of boiled aspathe crust, and fill the dish with custard or cream. Many ragus when in season; or if not, hop-tops are a tolerable persons think the flavor of the rhubarb injured by taking substitute. Chopped mint is also served with it. The bread is frequently sent to the table separately. The soroff the peel. An Apple Charlotte.- Pare and slice a quantity of apples ; rel will give a very delicate flavor of acidity to the soup; cut off the crust of a loaf, and cut slices of bread and butter. but care should be taken never to acquire this flavor by Butter the inside of a pie-dish, and place bread and butter adding vinegar to any kind of pea, lentil, or farinaceous all around ; then put in a layer of apples sprinkled with pulse soup, as it will occasion it to curdle. Clear Gravy Soup is made from solid lean beef, in the lemon-peel chopped very fine, and a considerable quantity of good brown sugar. Then put on a layer of bread and proportion of one pint of water to one pound of meat and butter, and another of apples, lemon-peel, and sugar, until two ounces of ham ; strain it through a napkin, to free it the dish is full, squeezing over the juice of lemons, so that from the shreds of meat and vegetables. Boil the vegetaevery part shall be equally flavored. Cover up the dish bles separately a few hours before dinner, in a portion of with the crusts of the bread and the peels of the apples, to the broth, and add them to the soup. When soup is suffiprevent it from browning or burning: bake it one hour and ciently boiled on the first day, all that it requires on the a quarter; then take off the peels and the crust, and turn second is to make it thoroughly hot. Many persons prefer it out of the dish. boiling all the vegetables in the soup on the first day, thinkCheese Puffs.- Strain cheese-curd from the whey, anding that they improve its flavor. This may be done in beat half a pint of it fine in a mortar, with one and a half common soup that is not to be strained, but should never spoonful of flour, three eggs, but only one white, a spoon- be done if you wish it to be very bright and clear. It ful of orange-flower water, quarter of a nutmeg, and sugar should be of a clear amber color, without any artificial to make it pretty sweet; lay a little of this paste, in very browning; but if wanted of a deep color, a burnt onion will small round cakes, on a tin plate. Ifthe oven is hot, quar- suffice. This soup is, in fact, the foundation of all those ter of an hour will bake them. Serve with pudding-sauce. made from beef: the great secret of making it being, " not To those who make cheese, these puffs are not bad ; but to spare the meat," and to boil it slowly. Macaroni Soup.-Take a quart ofgravy soup; break two they are hardly worth the trouble of preparing the curd. Transparent Crust for Tarts.-Beat an egg till it be ounces of Naples macaroni into pieces of little more than quite thin; have ready twelve ounces of the purest well- an inch long, putting them, by degrees, into a small porwashed butter, without salt, melted without being oiled ; tion of the boiling soup, to prevent them from sticking and when cool mix the egg with it, and stir it into one together, and let them boil until quite tender, but not soft pound of fine flour well dried. Make the paste very thin; or pulpy-from fifteen to twenty minutes if quite fresh, but line the pattypans as quickly as you can, and, when put- nearly half an hour if at all stale. Vermicelli is used in ting the tarts into the oven, brush them over with water, the same manner. They will improve the consistence of and sift sugar on them. If they are baked in a lightly the soup if the quantity above stated be added; but it is useless, and does not look well, to see, as at some tables, heated oven, they will look beautiful. Baked Rice Pudding for a Family.- Put into a very only a few strings of it floating in the tureen. The flavor deep pan half-pound of rice washed and picked, two ounces will also be much improved if a small quantity of Parmesan ofbutter, four ounces of sugar, and two quarts of milk, with cheese be either melted in it, or grated and served up sepaa little cinnamon powder. Eggs are not necessary, but a rately. Spring Soup.- Take any or all sorts of green vegetables, little veal suet or marrow, chopped small, is a great imsea-kale, asparagus-tops, green peas, spinach, lettuce, and provement. Bake in a slow oven. New England Pancakes.-Mix a pint of cream, five sorrel, with mustard and cress, chives, and young onions, spoonfuls offine flour, seven yolks and four whites of eggs, to which gherkins and cucumbers may be added as the and a very little salt; fry them very thin in fresh butter, season advances. Stew them in any kind of good broth, and between each strew sugar and cinnamon. Send up either until they can be made into a puree, which is by far six or eight at once the best way, or they may be chopped small and left in the soup, but not boiled quite so much as when meant to be pulped. RECEIPTS FOR SOUPS. Thick Spring Soup.- Have ready washed and picked a RECEIPTS FOR VEGETABLES. bunch of spring onions, some carrots, lettuces, chervil, spinach, parsley, thyme, sorrel, mint, and asparagus ; put Asparagus. Scrape the buds, and cut the white stalk off them in a stewpan, with a slice of butter; let it sweat for about six inches from the head; throw them into cold water, half an hour on a brisk fire, stirring it occasionally ; have and, after soaking, tie them in small bundles and boil them ready some French rolls that have been previously soaked rather quickly. If overdone, the heads will be broken. in water and squeezed dry, sufficient to thicken the soup ; Toast a slice of bread very brown on both sides, and, when fill it up with good broth made of any kind of meat; let it the asparagus is done, take it very carefully up, dip the nearly boil, skim, and pass it through a sieve; season with toast quickly in the water, and lay the heads upon it, leava little salt and sugar; garnish with asparagus points; iting the white ends outward, each way, and pour melted should be very green. butter over the toast and green parts.
