Mash with milk and butter, and press firmly into a pretty mould wet with cold water. Turn out at once; sift fine dry crumbs all over the mould of potato; set in the oven five minutes to get it quite hot again, and serve.
Stewed Lima Beans.
Shell; lay in cold water ten minutes. Boil tender in hot, salted water. Drain this off, and add a scant cup of hot milk; a good spoonful of butter, rolled in a very little flour, with pepper and salt. Simmer three minutes and pour into a deep dish.
Tomato Salad.
Peel with a keen knife, and slice red, ripe tomatoes. Make a dressing like that for lettuce on Wednesday.
Spanish Cream.
- ½ box of Coxe’s Gelatine.
- 1 quart of milk.
- Beaten yolks of 3 eggs.
- 1 small cup of sugar.
- 2 teaspoonfuls flavoring extract—orange is very good in this cream.
- A little soda.
Soak the gelatine in the milk two hours. Stir in the soda, and heat, stirring often. When scalding hot, pour upon the beaten yolks and sugar, and return to the farina-kettle. Boil one minute, stirring ceaselessly. Strain through tarlatan, and when cold, flavor and put into a wet mould. Set on the ice until wanted, and eat with cream and sugar. Make this, of course, on Saturday.