Boil with their skins on about twenty minutes. Peel carefully. Pour off nearly all the fat from the top of the beef-dripping. Lay the potatoes in the pan around the meat, and baste when you baste the beef. Drain well in a colander.
Fried Parsnips.
Boil tender in hot, salted water; scrape, slice lengthwise when they are nearly cold; flour all over, and fry in salted lard or dripping. Drain well.
Potato Pudding.
1 lb. mashed potato, rubbed through a colander; ½ lb. butter, creamed with the sugar; 6 eggs—whites and yolks beaten separately; 1 lemon, squeezed into the hot potato; 1 teaspoonful of nutmeg, and the same of mace; 2 cups white sugar.
Beat the yolks into the creamed butter and sugar; add the potato. Beat very hard, and whip in the whisked whites, with the spice. Bake in open shells of paste on Saturday. Send grated cheese around with it.
Fourth Week. Monday.
Macaroni Soup.
Heat the contents of your stock-pot to boiling, after adding a pint of hot water. Cook a few minutes; strain off as much broth as you want for to-day, and return the rest to the jar when you have scalded it well. Put in more pepper and salt, and put by for future soups.