Stewed Celery.
Scrape, and cut the stalks into rather short pieces. Cook tender in boiling salted water; drain this off, and add a cupful of drawn butter, well seasoned. Simmer in this five minutes, and pour into a deep dish.
Potatoes à la Lyonnaise.
12 parboiled and cold potatoes; 1 chopped onion; chopped parsley, pepper, and salt; butter, or dripping, for frying.
Slice, or chop the potatoes. Heat the dripping in a frying-pan. Put in the onion, and fry one minute; then cook the potatoes, adding the parsley and seasoning. Shake and stir constantly lest the potatoes should stick to the pan, or brown. They should be done in five minutes. Drain off the fat by shaking to and fro in a hot colander—then dish.
Cottage Pudding.
1 cup of sugar; 1 tablespoonfuls of butter, creamed with the sugar; 2 eggs; 1 cup of milk; 3 cups of prepared flour; 1 teaspoonful—scant—of salt.
Rub butter and sugar together; beat up with the yolks; add the milk, the whipped whites—lastly, the flour. Bake in a buttered cake-mould. Turn out, when done, upon a hot plate. In serving, cut in slices, and eat with liquid sauce.
Third Week. Thursday.