Sweet Potatoes—Baked.
Parboil, take off the skins, and, half an hour before you take up your beef, lay the potatoes in the dripping-pan to brown, basting them with the meat. They should be of a fine brown. Drain off the grease, and lay about the beef when dished.
Baked Hominy.
- 1 cupful of cold boiled hominy (small grained).
- 2 cups of milk.
- 1 large teaspoonful of butter.
- The same of sugar.
- A little salt.
- 2 eggs.
Work the melted butter well into the hominy, mashing all lumps. Then come the beaten yolks; next, sugar and salt; then, gradually, the milk; lastly the whites. Beat until perfectly smooth, and bake in a greased pudding-dish until delicately browned. Serve in the bake-dish.
Cabbage Salad.
Chop a firm white cabbage with a sharp knife. A dull one bruises it. Make a dressing of two tablespoonfuls of oil; six of vinegar; a teaspoonful each of salt and sugar; half as much each of made mustard and pepper. Work all in well, the vinegar going in last, and then beat in a raw egg, whipped light. Pour over the salad, toss up with a fork, and serve in a glass dish.
Arrow-root Pudding—(Cold).
- 3 even tablespoonfuls of arrow-root. Get the Bermuda if you can, or you may require more.
- 3 cups of fresh milk.
- 2 tablespoonfuls of sugar.
- 1 tablespoonful of butter.
- ¼ lb. of crystallized peaches, chopped fine.
Heat the milk to scalding, and stir in the arrow-root wet up with cold milk. Stir ten minutes, and add sugar and butter. Stir five minutes more, and pour out. When nearly cold, beat in the fruit. Pour into a wet mould. Make on Saturday, and on Sunday, turn out upon a dish, and eat with sugar and cream. It is very good without the fruit, but needs more sugar in making.