Wash and pare one dozen small, uniform-sized potatoes; soak one hour in cold water to cover. Drain, put in stew-pan and cover with one quart of boiling water. Add two tablespoons butter and two teaspoons salt. Cook until soft (but not broken), then drain. Return to stew-pan. Add one-third cup butter, one and one-half tablespoons lemon juice, and one-eighth teaspoon paprika. Cook four or five minutes, shaking the pan occasionally. Place in hot serving dish and sprinkle with one tablespoon chopped parsley.
PEAS AND ONIONS—FRENCH STYLE
Cut one slice bacon in shreds crosswise, using the shears for this purpose. Cook bacon with one-fourth cup butter about ten minutes, without scorching bacon. Remove scraps of bacon, add two cups fresh peas, one dozen small onions and a sprig of mint. Cook until peas and onions are soft, adding one-fourth cup boiling water to prevent scorching. Beat one egg yolk slightly, add one-third cup cream and one head of lettuce cut in quarters (use lettuce hearts), season with salt and pepper. Let boil up once and serve.
LETTUCE, PEPPERGRASS AND ONION SALAD
Separate the heart leaves of two solid heads of lettuce. Wash, drain and chill; arrange them in a nest in salad bowl. Sprinkle between and over leaves four tablespoons finely chopped peppergrass and small, thinly sliced onions, separating the rings. Marinate with French Dressing; chill and serve.
PEACH ICE CREAM No. 2
4 cups milk.
3 cups heavy cream.
1 cup sugar.
1 tablespoon lemon extract.
¼ teaspoon salt.
2 cups fresh peach pulp.
Process: Pare and pit peaches; stew until soft, rub through a sieve. Then mix ingredients in the order given. Add peach pulp and freeze. Let stand two hours before serving.
COCOANUT CAKE
(For recipe see [Page 56].)