Beets.
Wash and cut off the tops. Boil more than an hour if they are of a fair size. Scrape, slice, and lay in a dish. Pour over them a tablespoonful of butter, heated with one of vinegar, and seasoned with salt and pepper. If any are left over, save them for salad, by pouring vinegar upon them.
New Potatoes.
Rub the skins off, and cook until tender in boiling salted water. Serve whole.
Gooseberry Tart.
Top and tail a quart of green gooseberries. Put into a tin or porcelain saucepan with enough water to prevent burning, and stew slowly until they break, stirring often. Sweeten abundantly, and set by to cool. When cold, pour into a pie-dish lined with puff-paste, cover with a top crust, and bake in a good oven. Eat cold, but fresh, with powdered sugar sifted over the top.
Fourth Week. Thursday.
String-Bean Soup.
Boil three cups of string-beans—rid of all the fibres and cut small—in hot salted water until very tender. Drain and chop them, rub them through a colander to a pulp. Take the fat from the stock kept in the ice-box since yesterday; pour off from the meat, and strain into a soup pot. Bring to a boil; skim, and stir in the beans, with a great spoonful of butter cut up in as much flour. Simmer fifteen minutes; add seasoning, if necessary, and pour upon dice of fried bread in the tureen.