Lima Beans.
Shell, and cook about forty minutes in boiling, salted water. Drain, pepper, salt and stir in a good lump of butter when dished.
Peach Fritters.
1 quart of flour; 1 cup of milk; ⅓ cup of yeast; 2 tablespoonfuls of sugar; 4 eggs; 2 tablespoonfuls of butter; a little salt; ripe, freestone peaches, pared and stoned.
Sift the flour into a bowl; work in milk and yeast, and let it rise five or six hours. Then, beat eggs and sugar light with butter, salt, and stir into the risen dough. Knead faithfully with your hands. Pull off bits nearly as large as an egg. Flatten and put in the centre of each a peach (pared), from which the stone has been slipped out through a slit in one side. Close the dough over it; make into a round ball, and lay upon a floured pan for the second rising. The balls must not touch each other. In an hour they should be light. Fry as you would doughnuts, but more slowly. Drain in a colander, and eat hot with brandy-sauce.
First Week. Friday.
Fish Soup.
2 quarts of broth; 2 lbs. of halibut, rock, or other white fish; 2 onions; salt and cayenne; juice of half a lemon; dripping for frying.
Cut the fish into neat strips; take out the bones. Remove the fat from the cold pot-liquor set by yesterday, put in the fish-bones, and put on to stew down. Fry the sliced onions; drain from the fat; lay in the bottom of your soup-pot; put the fish upon them; put in a little broth, and simmer gently one hour. Take out the fish, dredge each piece with flour, and return to the kettle. Cover with two quarts of the strained stock, and cook, slowly, half an hour. Add cayenne and lemon, and pour out.