Potatoes, Boiled Whole.
Peel as thin as possible. Put on in boiling water, a little salt, and cook fifteen minutes. Then, pour in a pint of cold water. This checks the boil and throws the meal, or starch, to the surface. Increase the heat, and boil until a fork will pierce the largest. Throw off the water; set the pot on the range, and let the moisture evaporate. Put the potatoes in a deep dish; pour upon them a few spoonfuls of melted butter mixed with chopped parsley, and serve.
Bananas, Oranges, and Cherries.
Put bananas and oranges in one dish; the cherries, bestrewed with cracked ice, in another.
Iced Coffee and Fancy Biscuits.
See Monday of Second Week in July.
Third Week. Tuesday.
Bread-and-Cheese Porridge.
2 lbs. of beef-bones cracked; 2 lbs. coarse mutton—lean and chopped; 1 lb. stale bread-crusts, dried to crispness in the oven; 4 quarts of water; 4 tablespoonfuls fine grated cheese; 2 tablespoonfuls of butter, rolled in flour; pepper, salt, and chopped parsley; 1 onion.