Méringued Apples.—Eight fine large apples, peeled, cored, and quartered; two tablespoonfuls butter, juice of a large lemon, one cup white sugar, nutmeg to taste, whites of three eggs, half-cup powdered sugar. Heat the butter, sugar, lemon juice, and nutmeg in a double boiler; drop the quartered apples into this, and let them cook until tender; take them out and lay in a glass dish, cover with a méringue made of the whites of the eggs and the powdered sugar, and pass the syrup from the apples in a little pitcher, with the méringued fruit.
5.
Julienne Soup.
Irish Stew.
Creamed Carrots. Stewed Corn.
Peach-and-Tapioca Pudding.
Peach-and-Tapioca Pudding.—One small cupful tapioca, one can peaches, half-cup sugar. Soak the tapioca overnight in three cupfuls of water; the next day arrange the canned peaches in a dish, pouring over them about a cupful of the liquor from the can; sprinkle them well with sugar, pour the tapioca on them, and bake until this is clear. Eat hot with hard sauce.
6.
Salmon Soup.
Mutton Chops.
Baked Onions. Stuffed Egg-Plant.
Cream Rice Pudding.
Salmon Soup.—One can salmon, one cup bread-crumbs, one quart water, two cups milk, one teaspoonful butter, pepper and salt to taste. Pick to pieces the contents of a can of salmon, removing the bones, bits of skin, etc.; put over the fire with the water and seasoning, and cook half an hour; stir in the butter, the milk, and the crumbs, and serve. Pass sliced lemon with this.
Stuffed Egg-Plant.—Boil an egg-plant thirty minutes, cut it in half, and scrape out the inside; mash this up with two tablespoonfuls of butter, and pepper and salt to taste; fill the two halves of the shell, sprinkle with crumbs, and brown in the oven.
Cream Rice Pudding.—Three cups milk, three tablespoonfuls rice, one cupful sugar, one teaspoonful vanilla. Wash the rice, put it with the milk, sugar, and flavoring into a pan, and bake in a slow oven for three or four hours. Every time a crust forms on top, stir it in, until just before taking it from the oven. Eat cold.