Pare, seed and quarter. Cook in boiling water salted, until soft. Mash in a colander; rub through it, and put back into a saucepan, with a tablespoonful of butter rolled in flour; a few teaspoonfuls of milk, pepper and salt to taste. Stir until it begins to bubble; then pour into a deep dish.
Fried Potatoes.
Pare, slice thin, and lay in ice-water half an hour. Dry between two towels, and fry to a pale brown in hot lard, a little salt. Drain by shaking in a colander, and serve in a dish lined with a napkin.
Boiled Apple Dumplings.
1 quart prepared flour; ¼ lb. suet, powdered; 1 teaspoonful salt; cold water to make a pretty stiff paste; fine juicy apples, pared and cored.
Make the paste; roll into a sheet a quarter of an inch thick; cut into squares; put in the centre of each an apple; bring the corners together, and pinch the edges. Have ready some small square cloths, dipped in hot water, and floured on the inside. Enclose each dumpling in one of these, leaving room to swell, and tie it up, bag-wise, with a stout string. Boil one hour; turn out and serve with plenty of sweet sauce.
Fourth Week. Friday.
Onion Soup Maigre.
3 large onions, sliced; 3 boiled potatoes rubbed through a colander; 3 tablespoonfuls of rice boiled in 1 quart of milk; 2 quarts of cold water; 3 tablespoonfuls of butter rolled in one of flour; chopped parsley; pepper and salt to taste.