- 2 tablespoonfuls green mint, chopped very fine.
- 1 tablespoonful white sugar.
- About half a cupful best cider vinegar.
Put sugar and vinegar into a sauce-boat and stir in the mint. Let it stand fifteen minutes before serving.
Green Peas.
I have purposely avoided too early an introduction of green vegetables and other spring dainties, through fear that the high prices demanded for them might make this part of my work useless for housekeepers of moderate means. By the first of May, however, even our Northern markets should be well supplied at reasonable rates with many delightful esculents which are, as yet, brought only from the South.
Shell the peas and wash well in cold water. Cook in boiling water—salted—for twenty-five minutes. A lump of sugar will be an addition, and a pleasant one, to market peas. Drain well, stir in a great lump of butter, and pepper and salt. Serve hot.
Asparagus upon Toast.
Cut the stalks of equal length, rejecting the woody portions and scraping the whiter parts retained. Tie in a bunch with soft tape, and cook about thirty minutes, if of fair size. Have ready six or eight slices of crustless bread, nicely toasted. Dip in the asparagus-liquor, butter well and lay upon a very hot dish. Drain the asparagus, untie, and arrange upon the toast, peppering and buttering to taste.
Potato Eggs.
- 2 cups mashed potato.
- ½ cup minced meat.
- 2 beaten eggs.
- 2 tablespoonfuls hot milk.
- 1 tablespoonful melted butter.
- 3 tablespoonfuls gravy.
- Pepper, salt, and dripping.