Potato Puff.
Whip boiled potatoes light with a fork; beat in butter, salt, and milk, at last, two frothed eggs. Whisk to a cream; make into a smooth mound in a greased bake-dish, and set in a quick oven to brown.
Salsify Fritters.
1 bunch of salsify; 2 beaten eggs; ½ cup of milk; flour for thin batter; salt.
Wash, scrape, and grate the salsify into the batter, made of the ingredients given above. It should be as thick when the salsify is in, as pound-cake batter. Drop by the spoonful into hot fat. Fry quickly, drain in a hot colander, and serve dry and hot.
Kidney Beans à l’Anglaise.
Soak dried white beans all night in cold water. Exchange in the morning for tepid, and finally put on to boil in cold. Heat and cook slowly, and when, after two hours, the skin begins to crack, strain off the water, adding it to your soup-stock if you like, after salting it sufficiently to warrant its keeping. Put a folded towel upon the beans left in the saucepan, and set at the side of the range, where they will keep hot, without scorching, for half an hour. Sprinkle with salt and pepper; stir in a small bit of butter, and dish. Beans thus cooked will be very mealy.
Almond Blanc-Mange.
1 quart of milk; 1 package Cooper’s gelatine, soaked one hour in a little cold water; 3 oz. of almonds, blanched, dried, and pounded in a mortar, with a little rose-water to prevent oiling; ¾ cup of sugar; extract bitter almonds.
Heat the milk to scalding; add the gelatine, the pounded almonds, and, when you have stirred these over the fire ten minutes, the sugar. Strain through thin muslin, wringing and squeezing to get out the flavor of the almonds. Flavor, and set in a wet mould to form. Do this on Saturday. On Sunday, turn it out, and eat with powdered sugar and cream.