Mashed Potatoes.
Please see receipt given last Friday.
Canned Succotash.
Open the can an hour before it is to be cooked, and turn into a bowl. Drain off the liquor, put the succotash into a saucepan, cover with boiling water, and stew half an hour. Throw off half the water, and add as much cold milk. When it boils, put in a tablespoonful of butter, cut into quarters and rolled in flour; pepper and salt; simmer five minutes and serve in a vegetable-dish.
Apple Trifle.
- 2 heaping cupfuls of good apple sauce, well sweetened and flavored with grated lemon peel.
- 4 eggs.
- 2 cups of milk.
- 4 tablespoonfuls of sugar.
Heat the milk, and pour over the beaten yolks and sugar. Put back in a farina-kettle, and stir until it begins to thicken, say about eight minutes. Set by in a shallow vessel to cool. Beat the whites very stiff, then whip gradually into the apple. When all is in, and well beaten, pile up in a glass dish, and pour the cold custard about the base.
Lady’s-Fingers,
Or small, fresh sponge-cakes, should be passed with the trifle.
