(No. 171) the fillet of veal being the same as the round of beef and solid meat. The dressing is pressed into the cavity left by removing the bone, and inclosed also by the skirt of fat, which should be left on the meat drawn close and tied around with twine. The surplus stuffing may be baked in a small pan and served with the meat and gravy. For best stuffing see No. 62. Half the quantity will serve /or veal, and an egg added will make it richer. Drippings, lard or butter can be used instead of suet. 538— Cream Curd P*idding Our wretched cellar sours the milk with wonderful rapidity. Lucky thing ttrbut^d srcent;;acCthV'r.ruiar" price | PL'Ml^.'^t^P f .'h'^P'ft per me2l In calculating quantities to be pre- pared it is never necessary to count one portion of every dish to each person. Perhaps some who take fish will decline meat, or will take corn and not potatoes, and only half the number will call for pie. 536— Tomato and Green Pea Soup. One of the best looking soups when the pease are green and the soup is rich colored. This day it was the soup of necessity rather than choice for in truth we had a half can of tomatoes (8 cents) and nothing else for soup unless the late and neglected garden would yield some trifles. Found a few green pease, not enough to use as a vegetable, but about two cupfuls do cents) are plenty in soup, also some carrots and onions as thick as straws. Where there are no herbs, or cloves, or parsely a very small quantity of the feathery green carrot leaves may be used with advantage, minced and dropped in the soup just before serving. Made tomato soup as directed at No. 166, and let the green pease cook in it about one-halt hour. Made four quarts and used one-half can tomatoes. Little burnt sugar to improve the color. 537— Stuffed hiilet of Veal. The same in the main as the brisket This morn- j ing used some curdled mijk for batter cakes and still there remained 4 quarts more, and part of it was cream. It would make good cream cheese or smear- kase if it could be spared, but there be- ing none of the usual pudding ingre- dients in thQ house this^ comes in oppor- tunely for a good pudding. Curd from the cheese vats, that has been curdled with rennet and is not sour, is the chief ingredient in the genuine cheesecakes of old Maryland cookery; mixtures made too rich for everyday dinners. This is of the same kind and can be baked without a crust of pastry ; it is a pudding and not a tart or pie. I pound or little more of scalded curd. y^ teaspoon soda. * 5^ cup sugar. J^ cup butter. I cup fine or minced bread crumbs. I cup milk. Nutmeg or other flavoring. 3 eg^s✪ Cream Curd Pudding. It does not make much difference how the ingredients are put together, but it is best to first lake the dry articles and pound them smooth and then add the eggs and milk. To obtain the curd set the pan con- taining a gallon of curdled milk on the stove when it is not very hot and let come to^ boiling heat, then pour it into a fine strainer or in a napkin to drain. There will be nearly a two-quart pan of pudding from the above ingredients^ Bake light brown and serve with a sauce. 91 COOKING FOR PROFIT, Supper. A fragmentary meal. Great rival dis- plays of fireworks getting ready in the shrubbery of all the resort houses around the lake. Nobody caring about eating. Oatmeal (2 cents.)

AI-modernized reading of the original text

(No. 171) the fillet of veal being the same as the round of beef and solid meat. The dressing is pressed into the cavity left by removing the bone, and inclosed also by the skirt of fat, which should be left on the meat drawn close and tied around with twine. The surplus stuffing may be baked in a small pan and served with the meat and gravy. For best stuffing see No. 62. Half the quantity will serve /or veal, and an egg added will make it richer. Drippings, lard or butter can be used instead of suet. 538— Cream Curd Pudding Our wretched cellar sours the milk with wonderful rapidity. Lucky thing contributed recent at the regular price | PL'Ml^.'^t^P f .'h'^P'ft per me2l In calculating quantities to be prepared it is never necessary to count one portion of every dish to each person. Perhaps some who take fish will decline meat, or will take corn and not potatoes, and only half the number will call for pie. 536— Tomato and Green Pea Soup. One of the best looking soups when the pease are green and the soup is rich colored. This day it was the soup of necessity rather than choice for in truth we had a half can of tomatoes (8 cents) and nothing else for soup unless the late and neglected garden would yield some trifles. Found a few green pease, not enough to use as a vegetable, but about two cupfuls do cents) are plenty in soup, also some carrots and onions as thick as straws. Where there are no herbs, or cloves, or parsely a very small quantity of the feathery green carrot leaves may be used with advantage, minced and dropped in the soup just before serving. Made tomato soup as directed at No. 166, and let the green pease cook in it about one-halt hour. Made four quarts and used one-half can tomatoes. Little burnt sugar to improve the color. 537— Stuffed hiilet of Veal. The same in the main as the brisket This mornj ing used some curdled mijk for batter cakes and still there remained 4 quarts more, and part of it was cream. It would make good cream cheese or smearkase if it could be spared, but there being none of the usual pudding ingredients in thQ house this^ comes in opportunely for a good pudding. Curd from the cheese vats, that has been curdled with rennet and is not sour, is the chief ingredient in the genuine cheesecakes of old Maryland cookery; mixtures made too rich for everyday dinners. This is of the same kind and can be baked without a crust of pastry ; it is a pudding and not a tart or pie. I pound or little more of scalded curd. y^ teaspoon soda. * 5^ cup sugar. J^ cup butter. I cup fine or minced bread crumbs. I cup milk. Nutmeg or other flavoring. 3 eggs. It does not make much difference how the ingredients are put together, but it is best to first lake the dry articles and pound them smooth and then add the eggs and milk. To obtain the curd set the pan containing a gallon of curdled milk on the stove when it is not very hot and let come to boiling heat, then pour it into a fine strainer or in a napkin to drain. There will be nearly a two-quart pan of pudding from the above ingredients^ Bake light brown and serve with a sauce. Supper. A fragmentary meal. Great rival displays of fireworks getting ready in the shrubbery of all the resort houses around the lake. Nobody caring about eating. Oatmeal (2 cents.)

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Cream Curd PuddingTomato and Green Pea Soup

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