Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

kind of soup, and may be made of a quart of flour, two eggs, a spoonful of butter, some salt and pepper, wet with milk and water; drop them in while it is boiling, and let them boil ten or fifteen minutes. Vermicelli. Beat three fresh eggs very light, make them into a stiff paste, with flour and water; knead it well, and roll it very thin, cut it in narrow strips, give them a twist, and dry them quickly, on tin sheets or dishes, in the sun or a moderate oven; soak them a few minutes in cold water, and put them in chicken soup. They are very good and convenient. Hash made of Fowls. Take the bones and pieces that have been left of roast or boiled fowls, either turkeys or chickens, crack the bones, cut off the meat, and chop it fine, put it in a small iron pot, or stew pan, cover it with water, put in the gravy that may be left from the fowls, season with pepper and salt, put in some chopped celery, crumbs of bread, a lump of butter, and if it requires it, dust in a little flour, if you like it you may slice in an onion. Beef Steak Pudding. Take two pounds of beef from the round or sirloin, and after taking out the bone, season it according to fancy; some prefer a seasoning of pepper, salt, onions, thyme, marjoram or sage; others the pepper and salt alone. Then prepare a plain stiff crust, either with or without butter or lard; spread the crust over a deep dish or bowl, put in the beef, and if you like it, add some butter; cover it close with a crust which must be closely turned in to prevent the water from penetrating; tie it up tight in a cloth, put it in a pot of boiling water and let it boil quickly for an hour. The cloth should be dipped in hot water, and floured, as for other boiled puddings. Beef Steak Pie. Take some fine beef steaks, beat them well