Mashed Squash.
See Receipt for Saturday of Third Week in June.
Chopped Corn and Potatoes.
Cut the corn from the cobs left cold from yesterday and chop the cold new potatoes, also left over. Have ready in a frying pan a large spoonful of good dripping, well seasoned, and hot. Stir in corn and potatoes, and toss about until hot and glazed, but not browned. Serve in a deep dish.
Corn-Starch Custard Pudding.
- 4 tablespoonfuls of corn-starch.
- 1 quart of milk.
- 4 beaten eggs.
- 1 cup of sugar.
- Nutmeg and cinnamon.
- 1 tablespoonful of butter.
Heat the milk; stir in the corn-starch wet up in cold milk, and cook in a farina-kettle three minutes. Take from the fire; beat in the butter, and let it cool. When cold, beat in the eggs and sugar, with the spice. Whip two minutes, and bake in a buttered dish until lightly browned and well set. Eat cold, with sugar sifted over it.
First Week. Tuesday.