Green Peas.
Shell; lay in cold water fifteen minutes; put on in boiling salted water, with a lump of loaf-sugar, if they are market peas. Boil twenty minutes, if young; drain very dry; dish, and season with pepper, salt and plenty of butter.
Raw Tomatoes.
Peel with a keen knife. Slice, and lay in a glass bowl, and pour on a dressing made by rubbing together half a teaspoonful each of pepper, salt, sugar, and made mustard, with two tablespoonfuls of best oil, beating into this, a few drops at a time, five tablespoonfuls of vinegar, and at last the yolk of a raw egg. Set the salad upon the ice for half an hour.
Currant and Raspberry Tart.
Mix together three cups of currants and one of raspberries. Sweeten abundantly; fill shells of good pie-paste with them; cover with crust, and bake. Eat cold, with powdered sugar sifted over them.
Second Week. Saturday.
Pea and Tomato Soup.
1 lb. of lean ham; 2 lbs. of lean beef; 2 lbs. of lean veal; 2 onions; bunch of sweet herbs; 12 tomatoes; 1 quart of green peas; 5 quarts of water; pepper and salt to taste; corn-starch; sugar.