See Thursday, First Week in September.
Potatoes au Maître d’Hôtel.
Slice cold boiled potatoes rather thick. Have ready in a saucepan four or five tablespoonfuls of milk, a good lump of butter, with salt, pepper and minced parsley. Heat quickly; put in the potatoes, and stir until almost boiling. Stir in a little flour, wet with cold milk; cook a moment to thicken it; add the juice of half a lemon, and pour out into a deep dish.
Stewed Tomatoes and Onion.
Peel, slice, and stew a dozen tomatoes ten minutes. Then add a small parboiled onion, cut up small; cook twenty minutes; stir in sugar, salt and pepper, with a good spoonful of butter rolled in flour. Simmer five minutes, and pour out.
Stewed Pears with Rice.
Pare and halve eight large pears. Put into a saucepan with eight tablespoonfuls of sugar and a cup of claret—or if you prefer, clear water. Stew slowly until tender and clear. Take out the pears and boil down the syrup to one-half, flavoring, then, with essence of bitter almond. Have ready two cupfuls of boiled rice, cooked in milk, and sweetened. Spread upon a flat dish; lay the pears upon it, and pour on the syrup. Eat very cold.
Third Week. Thursday.