Cold Lamb.
Trim the remains of your roast into a presentable shape; garnish with parsley and nasturtium-blooms.
Tomato Sauce.
Pare, slice, and stew the tomatoes for twenty minutes. Strain, and rub through a colander, leaving the hard and tough parts behind. Put into a saucepan with a little minced onion, parsley, pepper, salt, and sugar. Bring to a boil; stir in a good spoonful of butter rolled in flour. Boil up, and serve.
Eggs and Mushrooms.
Slice the rest of the can of mushrooms, opened for Monday’s stew, into halves. Stew ten minutes in a little butter, seasoned with pepper and salt, and a very little water. Drain; put the mushrooms into a pie-dish; break enough eggs to cover them over the top; pepper, salt, and scatter bits of butter over them; strew with bread-crumbs, and bake until the eggs are “set.” Serve in the dish.
Breaded Egg-plant.
Slice nearly half an inch thick; pare each slice and lay in salt and water one hour. Wipe dry, dip in beaten egg, then in rolled cracker, and fry to a fine brown in salted lard or dripping.
Potato Fritters.
6 tablespoonfuls mashed potato rubbed through a colander; ½ cup rich milk, or cream; 5 eggs, beaten light; 2 tablespoonfuls sugar; 2 tablespoonfuls prepared flour; juice of 1 lemon, and half the grated peel; ½ grated nutmeg.