Boiled Mutton.
Put on in plenty of boiling water, salted, and cook twelve minutes to the pound. Take out, wipe carefully with a hot, wet cloth; butter all over, and serve with a cup of drawn butter sent up in a sauce-boat. Season the pot-liquor, and, when cool, put upon the ice.
Hot Slaw.
Shred a small white cabbage. Boil for fifteen minutes in hot water, salted. Throw this away, and add four tablespoonfuls of vinegar, the same quantity of your soup-stock, with pepper and salt. Simmer in this ten minutes, stirring often. Turn out into a deep dish; pour over it half a cupful of drawn butter; set in a pan of boiling water five or six minutes, and serve.
Buttered Potatoes.
Slice cold boiled potatoes lengthwise. Put into a saucepan a good lump of butler, with pepper and salt. Add the potatoes as the butter melts, and shake over the fire until they are very hot and covered with a sort of glaze, but not browned.
Mashed Squash.
Receipt given last Sunday.
Cherry Roley-Poley.
- 1 quart of flour—Hecker’s prepared.
- 1 heaping tablespoonful of lard, and the same of butter.
- 1 teaspoonful of salt.
- 2 cups of milk.
- 2 cups of stoned cherries.
- 1 cup of sugar.