Purée of Turnips.
Peel, slice, and boil in hot salted water. Rub through a colander; return to the fire; mix in a great spoonful of butter rolled in a little flour, two tablespoonfuls of cream, and season with pepper and salt. Stir ten minutes, and pour out.
Potato Cakes.
Stir into a cup of mashed potatoes a tablespoonful of butter (heaping), a beaten egg, two tablespoonfuls of milk, salt, and a tablespoonful of prepared flour. Roll out, half an inch thick; cut round or square; prick with a fork, and bake to a nice brown. Eat hot.
Lettuce Salad.
Pull the best leaves to pieces; heap in a salad-bowl, and pour over it a dressing made according to the receipt given on Thursday of First Week in October, but leaving out the raw egg.
Custard Bread Pudding.
2 cups fine dry crumbs; 1 quart of milk; 5 eggs, beaten light; 1 tablespoonful corn-starch; 1 teaspoonful of salt, and ½ teaspoonful of soda, dissolved in the milk; flavor to taste.
Soak the crumbs in the milk, and heat in a custard-kettle to a boil. Add the corn-starch wet with cold milk, cook one minute, turn out and beat hard. When smooth and almost cold, whip in the yolks, the flavoring, lastly, the whites. Boil in a buttered mould an hour and a half. Eat hot with sweet sauce. It is excellent.
