Green Pea Cakes.
- 2 cups of green peas, mashed while hot, with butter, pepper, and salt.
- 2 beaten eggs.
- 1 cup of milk.
- Half a cupful (a small cup) of prepared flour.
When the peas are cold beat in the eggs, milk, and, at last, the flour. The batter should not be thick. Fry as you would griddle-cakes.
Stewed Tomatoes.
Pour boiling water over them to loosen the skins. When peeled, cut up small, leaving out the unripe and hard parts. Put over the fire with pepper, salt, and sugar to taste; at the end of twenty minutes’ stewing add a good piece of butter, and simmer ten minutes more.
String-Beans.
Cut off the stem and blossom ends; “string” with a sharp knife. Cut into short pieces and cook tender in boiling salted water. Drain, pepper, salt, and butter.
Strawberry Trifle.
- 1 quart of milk.
- 5 eggs, whites and yolks beaten separately.
- 1 stale sponge-cake.
- 1 cup of sugar.
- 1 cup of sweet cream.
- Ripe strawberries.