Pull out and tear to pieces the hearts of lettuce; pile in a salad-bowl; sprinkle with white sugar, and season with oil, pepper, salt, and vinegar, in the proportions so often given. Toss up with a silver fork.
Potatoes à la Lyonnaise.
See Saturday, First Week in September.
Cabbage au Gratin.
Quarter a small white cabbage, and boil tender in pot-liquor taken from your ham. Let it get cold; chop and season with pepper, salt, a good spoonful of butter, three or four of milk, and beat smooth with two raw eggs. Put into a buttered dish; strew thickly with crumbs; wet these with pot-liquor, and bake, covered, forty-five minutes,—then brown.
Peach Pudding.
12 ripe peaches, pared, stoned, and stewed in a little water; 1 cup bread-crumbs; 2 cups of boiling milk; 5 tablespoonfuls of sugar; 5 beaten eggs; tablespoonful of butter.
Soak the crumbs in the hot milk; stir in the butter, the beaten eggs and sugar, at last the cooled and mashed peaches. Beat up light; put into a buttered pudding-mould; set in a pan of boiling water; cover, and cook one hour in a good oven. Turn out, and eat with sweetened cream.
