Monday's Soup.
can tomatoes, 6 boiled or baked potatoes, onion, 1 stalk celery, Few celery tops, Pepper and salt, 1 tablespoonful vinegar, 1 cupful hot milk, Pinch soda.
Boil vegetables together until they are soft. Put through a potato ricer, add pepper, salt, and soda. Just be fore serving pour in the milk with a pinch of soda dissolved in it. Sift over the top dry bread crumbs.
Green-Pea Soup.
Take what remains of the peas cooked for dinner the day before and a little of any kind of soup left, and boil together until the peas are soft. If you have a heaping cupful peas you can make soup enough for four or five persons. Put in salt and pep per and onion. The quantity of each must depend upon the character of the soup which you have put in. Put a tablespoonful butter into a frying pan, and when it is hot, put a hand ful stale bread cut in dice. Stir un til they are quite brown. Strain the soup, rubbing the peas through a colander. Sprinkle in a little chopped parsley and a few celery tops cut up fine. Put the fried bread in the tu
reen, and pour in the soup.
Savory Cauliflower (Dutch recipe).
Steam cold boiled cauliflower until it is hot, and pour over it a sauce made as follows: Boil 1 cupful thin cream, thicken by adding 1 teaspoon ful flour, stirred smooth in a little cold cream; let the mixture boil up, stirring constantly, add a pinch salt, a little pepper, and a small quantity nutmeg.
Cauliflower au Fromage (French recipe).
Put cold boiled cauliflower in a bake dish, and turn over it enough drawn butter to moisten; grate cheese over the top, cover with sifted bread crumbs, put small bits of but ter on top, and bake until light brown.
Asparagus Omelet.
Put a tablespoonful butter in a frying pan; when melted, pour in 3 eggs which have been beaten jiist enough to mix the yolks with the whites; stir constantly; when the mixture thickens, take from the fire, season with salt and pepper, and stir into it what you have left of cold boiled asparagus cut into small bits.