Pare, quarter, boil, and mash the squash. Season with pepper, salt, butter, and whip in two beaten eggs. When you have a light cream, turn into a buttered pudding-dish, and bake in a quick oven.
Apple Fritters.
About 10 fine apples, pared, cored, and sliced half an inch thick; juice of 1 lemon; sugar, cinnamon and nutmeg; 3 cups of prepared flour; nearly 4 cups of milk; 5 eggs; a little salt.
Spread the slices of apple upon a dish, and sprinkle with lemon-juice and sugar. Beat the yolks light; add milk, then the whisked whites and salted flour by turns. Dip the slices of apple into the batter, turning over and over until thoroughly coated, and fry in hot lard, a few at a time. Drain upon a hot sieve, and sift powdered sugar, cinnamon, and nutmeg upon them. Eat with wine sauce.
Fourth Week. Saturday.
Tomato and Pea Soup.
Empty a can of tomatoes. Put them over the fire with three pints of stock and stew one hour. Strain, rubbing the pulp through the colander; add what was left yesterday of the pea porridge; season to taste, simmer fifteen minutes, and pour upon dice of fried bread into the tureen.
Calf’s Liver and Bacon.
Wash a fresh liver well, and, when quite ready to cook it, cut into long, narrow slices. Dip each in flour highly seasoned with pepper and salt. Melt a tablespoonful of good dripping in a saucepan; lay in the liver, the slices fitting neatly to one another; strew with sliced onion, and cover entirely with very thin slices of fat salt pork, or bacon. Fit a close top on the saucepan; cook very slowly, never allowing it to bubble, for one hour. The liver should be steamed, not stewed, much less fried. When very tender, take it out and lay upon a dish. Add a tablespoonful of tomato sauce to the gravy, thicken with browned flour wet with water; boil once, and pour over the liver.