Stewed Squash.
Pare, quarter and boil the squash in hot salted water. Drain, mash very smooth, and put back over the fire with a few spoonfuls of milk, a little chopped parsley, and a good lump of butter, rolled in flour. Stew five minutes, after the boil begins, stirring well from the bottom most of the time. Pour into a deep dish.
Peaches and Cream.
See Wednesday of First Week in August.
First Week. Tuesday.
A Hash Soup.
The remains of your roast beef—bones cracked, and meat, skin, etc., chopped; 6 potatoes, boiled and mashed; bunch of herbs, chopped; 1 sliced onion; salt and pepper; 3 quarts of water; 2 tablespoonfuls of butter, rolled in flour; 1 tablespoonful of walnut catsup.
Put on meat, bones, herbs, onion, and water, and simmer two hours, until the nourishment is all drawn from them. Strain, cool, take off the fat; rub in the potatoes through a colander, and season. When it is again hot, stir in the floured butter, and after boiling one minute, the catsup. Pour into the tureen. If you have any soup left from yesterday, you may add it to this, when the potatoes go in.