Green Peas.
Cook as directed on Tuesday of this week.
Raw Tomatoes.
See “Tomato Salad” on Wednesday. Leave out the boiled eggs.
Potato Scallops.
Mash the potatoes light with a little milk, and an even tablespoonful of butter for every cupful. Salt and pepper to taste. Fill buttered patty-pans, or scallop-shells with the mixture, sift fine crumbs over the tops, and brown in a good oven. Serve in the shells.
Fig Pudding.
- ½ lb. best white figs, washed, dried, and minced.
- 2 cups of fine crumbs.
- 3 eggs.
- ½ cup of beef-suet, powdered.
- 2 scant cups of milk.
- ½ cup of white sugar.
- A little salt.
- A pinch of soda, dissolved in hot water, and stirred into the milk.
Soak the crumbs in the milk. Stir in the eggs beaten light with the sugar, suet, salt, and figs. Beat hard three minutes; pour into a buttered mould and boil two hours and a half. Eat hot with wine sauce.
