Cook as on Wednesday, Third Week in July.
Whipped Potatoes.
Pare, boil, and dry out the potatoes, and whip, first into powder, then, adding milk and butter, to a cream; at last, beat in the stiffened white of an egg. Pile roughly in a deep dish, and set in the oven to warm up, but not to “crust” or brown, and send to table.
Cream Squash.
Pare, quarter, boil in hot, salted water, and mash. Put into a saucepan a half-cup of hot milk, a tablespoonful of butter rolled in flour, and a little salt and pepper. Stir in the squash until well mixed and ready to boil. Turn out into a deep dish.
Tomato Salad.
Refer to Friday, Second Week in July.
Claret Jelly and Cake.
1 package Coxe’s gelatine, soaked in a large cup of water; 2 cups of sugar; 2 cups fine claret; 1 pint of boiling water; the juice of one lemon; a pinch of mace.
Put soaked gelatine, sugar, and lemon together, and cover for half an hour. Pour on the boiling water; stir until melted, and strain through a flannel bag. Add the wine, and strain, without squeezing, through double flannel. Put in a wet mould, and set in ice. Turn out upon a cold glass dish, and pass cake with it. Make it on Saturday.