Mashed Squash.
Peel, seed, and slice fresh summer squashes. Lay in cold water ten minutes; put into boiling water, a little salt, and cook tender. Twenty minutes will suffice if the squash be young. Mash in a colander, pressing out all the water; heap in a deep dish, seasoning with pepper, salt and butter. Serve hot.
String-Beans.
See Thursday of Second Week in this month.
Beets Sautés.
Boil young sweet beets until nearly done—say forty-five minutes. Skin and slice them. Have ready in a saucepan two tablespoonfuls of melted butter, one tablespoonful of vinegar, a small onion minced, salt and pepper. When this begins to simmer, put in the beets, and cook ten minutes, shaking the saucepan frequently, to prevent scorching. Put the beets into a root-dish, and pour the dressing upon them.
Cream Pudding.
- 1 quart of milk.
- 1 cup of hot boiled rice well cooked, but not broken.
- 1 cupful of sugar.
- 1 heaping tablespoonful of corn-starch.
- 5 eggs.
- ¼ teaspoonful of cinnamon and the same of grated lemon peel.
Heat the milk, stir in the corn-starch wet up with cold milk; then the beaten yolks and sugar. Add to these the heaping cup of boiled rice. Stir until it begins to thicken, add the seasoning, and pour into a buttered bake-dish. Bake until well “set”; spread with a méringue of the whites and a little sugar, made very stiff. When this has colored lightly, take from the oven.
Make on Saturday, and set on ice until Sunday. The colder it is, the better.