Mashed Turnips.
At this season the yellow turnips are best. Put on, when you have pared and quartered them, in cold water, salted, and cook tender. Mash, and press out the water; stir in a good piece of butter; pepper and salt to taste, and dish very hot.
Scalloped Cauliflower.
The cauliflowers in market now are less nice than those to be had earlier, or later in the year. Still, you can get them, now and then. Boil, tied in a net, in hot water. Clip into neat clusters, and set, stems downward, in a buttered bake-dish. Beat up a cupful of bread-crumbs to a soft paste with two tablespoonfuls of melted butter, and four of milk. Season with pepper and salt, and whip in a raw egg. Butter, salt, and pepper the cauliflower, and pour the mixture over it. Cover closely, and bake ten minutes, or until very hot, in a brisk oven; then brown lightly and rapidly.
Fried Potatoes.
Wash, pare, and slice round, very thin. Leave in cold water one hour; wipe, by spreading upon one towel, and pressing another upon it, and fry, not too many at a time, in boiling lard, salted. Cook quickly, take out with a wire spoon, and shake in a hot colander. Serve in a deep dish lined with a hot napkin.
Orange Cream Pie.
- 1 teacup of powdered sugar.
- 1 tablespoonful of butter.
- 1 egg.
- 1 orange—juice and half the grated peel soaked together, for half an hour, then squeezed in a muslin bag.
- 1 teacupful boiling water.
- 1 tablespoonful of corn-starch, dissolved in cold water.
- Pulp of half an orange.
Stir the corn-starch into the water; cream the butter and sugar, and pour over them the hot mixture. Cool, and add the orange and beaten egg. Take the inner rind from the half-orange, remove the seeds, and chop very fine. Bake in open shells.
