Lima Beans.
Shell; lay in cold water twenty minutes, and cook in slightly salted boiling water about half an hour, or until tender. The time depends much upon age and size. Drain well; pour into a deep dish; pepper, salt, and butter.
Green Peas.
Receipt given on Sunday of First Week in this month.
Stewed Turnips.
Peel and slice young turnips. Boil fifteen minutes in hot, salted water; throw this off, and add half a cup of milk and as much boiling fresh water. When this heats, stir in a generous lump of butter, rolled in a teaspoonful of flour, with pepper and salt to taste. Simmer ten minutes longer, or until tender, and pour into a deep dish. Eat very hot.
Lemon Blanc-Mange.
- 1 large lemon, or two small ones—all the juice and half the grated peel.
- Whisked whites of 4 eggs.
- 1 package of gelatine soaked two hours in one cup of cold water.
- 1 pint and 1 cup of boiling water.
- 2 cups of powdered sugar—even ones.
- ½ teaspoonful of nutmeg.
- 1 glass of good claret.
Add to the soaked gelatine the lemon-juice and peel, sugar and spice. Leave standing one hour. Then pour on the boiling water. Stir until clear, add the wine, and strain through double tarlatan. While it is cooling, whip the whites very stiff. When the gelatine begins to coagulate around the edge of the dish, whip it, little by little, into the frothed whites until it is stiff. Put into a wet mould, and set upon the ice. On Sunday turn it out, and pour a rich liqueur—that from brandied peaches is best—about the base. Preserved strawberries are also very nice with it if you have no liqueur.