Sister Anne’s Soup.
12 potatoes, pared and quartered; 1 onion, sliced; tablespoonful of minced parsley; 1 cup of unskimmed milk (cream is still better); 2 tablespoonfuls of butter; 1 tablespoonful of corn-starch, wet with cold milk; 1 teaspoonful of sugar; 2 quarts of boiling water; pinch of soda in the milk.
Parboil the potatoes ten minutes; throw off the water, and put on two quarts of boiling water. Cook in this one hour with the onion, replenishing from the kettle as it boils away. Then rub through a fine colander, season with pepper, salt, and parsley, and re-heat. When it bubbles up, stir in the butter and corn-starch; boil up, add the hot milk, and serve.
Boiled Bass.
Put enough water in the pot for the fish to swim in, easily. Add half a cup of vinegar, a teaspoonful of salt, an onion, a dozen black peppers, and a blade of mace. Sew up the fish in a piece of clean net, fitted to its shape. Heat slowly for the first half hour, then boil eight minutes, at least, to the pound, quite fast. Unwrap, and pour over it a cup of drawn butter, based upon the liquor in which the fish was boiled, with the juice of half a lemon stirred into it. Garnish with sliced lemon.
Cold Mutton.
Put on the larded joint, cold, garnished with nasturtium flowers and curled parsley.
Boiled Potatoes.
Pass with the fish. Please see Monday of Fourth Week in July.
Tomato Salad.
Peel with a sharp knife. Slice, arrange in a salad-dish, and pour over it a dressing such as you made for potato salad on Sunday of this week.
Green Corn Pudding.
12 ears of sweet corn, each row of grains split lengthwise, then cut close to the cob; 4 eggs; 2 cups of milk; 1 tablespoonful of sugar, rubbed up with one of butter; 1 teaspoonful of salt; 2 tablespoonfuls of flour.
Mix as you would a rice pudding, and bake one hour in a buttered dish. Serve in the bake-dish, hot.
Apple Custard Pie.
Make a very sweet apple sauce in which not a lump remains. To each cupful add two eggs beaten light and half a cupful of perfectly fresh milk. Have ready some paste-shells in pie-plates, fill with the custard and bake at once without an upper crust.