String-Bean Soup.
Boil three cups of string-beans—rid of all the fibres and cut small—in hot salted water until very tender. Drain and chop them, rub them through a colander to a pulp. Take the fat from the stock kept in the ice-box since yesterday; pour off from the meat, and strain into a soup pot. Bring to a boil; skim, and stir in the beans, with a great spoonful of butter cut up in as much flour. Simmer fifteen minutes; add seasoning, if necessary, and pour upon dice of fried bread in the tureen.
Breaded Mutton Chops.
Trim the chops well, leaving an inch of bare bone at the small end of each. Dip in beaten egg, then in rolled cracker, and fry in hot lard or dripping. Drain, and stand upon the large ends in a row about the base of your hillock of potatoes.
Stewed Tomatoes with Onion.
Loosen the tomato-skins with boiling water. Peel and slice them, and put into a saucepan with a sliced onion, a good piece of butter, pepper, salt, and a little sugar. Stew gently half an hour.
Green Corn Boiled Whole.
Strip off the outer husks; turn down the innermost covering, and pull off the silk with great care. Re-cover the ear with the thin inner husk; tie at the top with a bit of thread, and cook in salted boiling water from twenty-five to thirty minutes. Cut off the stalks close to the cob, and send the corn to the table wrapped in a napkin.
Mashed Potatoes.
Mash, and mould into a shapely hillock, fenced about with a chevaux de frise of chops.
Cherries.
Wash, handling gingerly, and heap about a lump of ice in a glass bowl.
Raspberries and Cream, with Light Cakes.
Do not sugar the berries in the dish, but pass sugar and cream with each saucerful.