Onions Stewed Brown.
10 or 12 small onions; 1 cup of gravy from your soup, before it is strained; seasoning.
Top, tail, and skin the onions. Parboil for ten minutes; throw off the water, and cover with the cooled and skimmed gravy. Season, and stew until the onions are tender. Then stir in a tablespoonful of butter rubbed up with browned flour. Simmer five minutes.
Potatoes à la Duchesse.
Work a beaten egg and a little butter into each cup of mashed potatoes; put a tablespoonful of butter into a saucepan, and stir and turn the potato in it until very hot. Do not let it “catch” on the sides. Turn out, and mould in greased muffin-rings. Leave it to cool in these; then loosen gently upon a greased baking-pan, and bake until delicately browned.
Cucumbers.
See Monday of Second Week in August.
Peaches and Cream, with Sponge-Cake.
See Wednesday of First Week in August.
