Cheese Soup, — One egg\ a half -cupful grated cheese ; one onion ; two cups milk ; two cups veal, chicken, or other white stock ; one tablespoonful flour; one tablespoonful butter✪ Raspberry Pudding ; pepper and salt to taste. Heat the milk and stock with the onion. Eemove the latter, and thicken the liquid with the butter 218 FAMILY DINNERS FOB SUMMER and flour rubbed smooth together. Stir in the cheese, pour a little of the soup on the egg beaten light, add this to the soup in the pot, season, and serve immediately. It is a good plan to put a tiny pinch of soda into the milk before adding the cheese. Beef d la Mode, — Select a good piece of beef from the round, and " plug " it thickly with beef suet or with strips of fat salt pork. Make other incisions into which to crowd a force-meat made of finely chopped salt pork mixed with twice the bulk of bread-crumbs, and seasoned with herbs, allspice, onion, and vinegar. Fasten the meat securely in shape with a stout band of cotton cloth, lay it in a pot, pour over it three cups of boiling wa- ter, cover closely, and cook slowly for three hours, or until tender. Turn the meat once. Thicken the gravy left in the pot with browned flour✪ Stuffed Beef, and pass with the meat. This piece of meat will be as good cold as it is hot, and makes a welcome piece de re- sistance upon which to rely for lunch or tea. Fried Cucumbers. — Peel the cucumbers; slice them lengthwise, making about four 219 WHAT TO EAT — HOW TO SEBYE IT slices of a cucumber of ordinary size. Lay them in salt and water for an hour, take out, drain, and dry. Dip first in beaten egg, then in cracker-crumbs, and fry as you would egg- plant. 6. Boiled Cod. Egg Sauce. Lima Beans. Mashed Potatoes. Tomatoes. MayoDDaise Dressing. Baked Peach Pudding. Baked Peach Pudding, — Two cups flour, one cup milk, one ^g^^^ one teaspoonful bak- ing-powder, one tablespoonful butter, salt- spoonful salt, eight medium-sized peaches, peeled and stoned✪ Baked Peach Pudding. Beat the ^^;g with the milk, stir in the butter," melted, and the flour sifted with the salt and baking-powder. Place the peaches in the bottom of a pud- ding dish, sprinkle them well with sugar, pour the batter over them, bake the pudding in a quick oven, and eat it before it has time to fall. Serve either hard or liquid sauce with it. 220 FAMILY DINNERS FOR AUTUMN 1. Cauliflower Soup. Roast Beef. Baked Tomatoes and Corn. Boiled Sweet Potatoes. Fried Egg-Plant. Cocoanut Custards. Cauliflower' Soup. — Cut a medium-sized cauliflower into small clusters, chop all ex- cept two bunches, and put all on the fire in four cups of boiling water witli a minced onion and a couple of sprigs of parsley ; cook until tender. Remove the unchopped bunch- es, and lay them aside, while you rub the chopped and boiled portion through a col- ander ; return what comes through the sieve to the stove. Have ready in a double boiler a pint of scalding milk ; thicken this with a tablespoonful of butter rubbed smooth with an equal quantity of flour✪ Cauliflower Soup, and then mix with the strained cauliflower. Season to taste, 231 WHAT TO EAT — HOW TO SERVE IT drop in the reserved clusters cut into small bits, and serve the soup immediately. Baked Tomatoes and Com. — Cut a slice from the top of each of several large firm tomatoes ; scoop out about two thirds of the pulp, taking care not to break the sides ; fill the cavities thus left with green corn, boiled, cut from the cob, and chopped fine with a little butter, pepper, and salt ; arrange the tomatoes thus stuffed in a baking-dish, put a few bits of butter here and there between them, and bake half an hour. If you have a half- cupful of good gravy, pour this over them instead of putting the butter between them.

AI-modernized reading of the original text

Cheese Soup, — One egg; a half-cupful grated cheese ; one onion ; two cups milk ; two cups veal, chicken, or other white stock ; one tablespoonful flour; one tablespoonful butter ; pepper and salt to taste. Heat the milk and stock with the onion. Remove the latter, and thicken the liquid with the butter FAMILY DINNERS FOB SUMMER and flour rubbed smooth together. Stir in the cheese, pour a little of the soup on the egg beaten light, add this to the soup in the pot, season, and serve immediately. It is a good plan to put a tiny pinch of soda into the milk before adding the cheese. Beef d la Mode, — Select a good piece of beef from the round, and " plug " it thickly with beef suet or with strips of fat salt pork. Make other incisions into which to crowd a force-meat made of finely chopped salt pork mixed with twice the bulk of bread-crumbs, and seasoned with herbs, allspice, onion, and vinegar. Fasten the meat securely in shape with a stout band of cotton cloth, lay it in a pot, pour over it three cups of boiling water, cover closely, and cook slowly for three hours, or until tender. Turn the meat once. Thicken the gravy left in the pot with browned flour, and pass with the meat. This piece of meat will be as good cold as it is hot, and makes a welcome piece de resistance upon which to rely for lunch or tea. Fried Cucumbers. — Peel the cucumbers; slice them lengthwise, making about four slices of a cucumber of ordinary size. Lay them in salt and water for an hour, take out, drain, and dry. Dip first in beaten egg, then in cracker-crumbs, and fry as you would eggplant. Boiled Cod. Egg Sauce. Lima Beans. Mashed Potatoes. Tomatoes. Mayonnaise Dressing. Baked Peach Pudding. Baked Peach Pudding, — Two cups flour, one cup milk, one egg, one teaspoonful baking-powder, one tablespoonful butter, saltspoonful salt, eight medium-sized peaches, peeled and stoned. Beat the egg with the milk, stir in the butter," melted, and the flour sifted with the salt and baking-powder. Place the peaches in the bottom of a pudding dish, sprinkle them well with sugar, pour the batter over them, bake the pudding in a quick oven, and eat it before it has time to fall. Serve either hard or liquid sauce with it. FAMILY DINNERS FOR AUTUMN Cauliflower Soup. Roast Beef. Baked Tomatoes and Corn. Boiled Sweet Potatoes. Fried Egg-Plant. Cocoanut Custards. Cauliflower' Soup. — Cut a medium-sized cauliflower into small clusters, chop all except two bunches, and put all on the fire in four cups of boiling water witli a minced onion and a couple of sprigs of parsley ; cook until tender. Remove the unchopped bunches, and lay them aside, while you rub the chopped and boiled portion through a colander ; return what comes through the sieve to the stove. Have ready in a double boiler a pint of scalding milk ; thicken this with a tablespoonful of butter rubbed smooth with an equal quantity of flour, and then mix with the strained cauliflower. Season to taste, drop in the reserved clusters cut into small bits, and serve the soup immediately. Baked Tomatoes and Com. — Cut a slice from the top of each of several large firm tomatoes ; scoop out about two thirds of the pulp, taking care not to break the sides ; fill the cavities thus left with green corn, boiled, cut from the cob, and chopped fine with a little butter, pepper, and salt ; arrange the tomatoes thus stuffed in a baking-dish, put a few bits of butter here and there between them, and bake half an hour. If you have a half- cupful of good gravy, pour this over them instead of putting the butter between them.

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Raspberry PuddingEgg SoupCheese SoupBeef d la ModeStuffed BeefBaked Peach PuddingCauliflower SoupBaked Tomatoes and CornFried Egg-PlantCocoanut Custards

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