Boiled Corned Beef.
Wash well, and put over the fire in hot water—plenty of it—and boil twenty minutes for each pound of meat. Turn three times while cooking. Drain dry, and serve with drawn butter in a boat. “Draw” the butter in liquor taken from the pot. Keep the rest of the liquor for the base of Sunday’s soup.
Mashed Turnips.
Pare, quarter, and lay in cold water half an hour. Put on in boiling water, and cook until tender. Drain, mash, and press to get out the water, work in pepper, salt, and a generous lump of butter. Do all this quickly not to cool the turnips, and pile smoothly in a hot, deep dish.
Cauliflower, with Sauce.
Pick off the leaves and cut the stem close. Do not cut the cauliflower unless very large. Lay in cold water for thirty minutes, tie in coarse bobbinet lace or mosquito net, and cook in boiling water, slightly salted, until tender. Lay the cauliflower, flower upward, within a hot dish, and pour the sauce over it.
Sauce for the above.
Stir into a cup of boiling water a tablespoonful of flour, wet up with cold. When it has boiled two minutes, add two tablespoonfuls of butter, the white of an egg whipped stiff, pepper and salt, and the juice of a lemon. Boil one minute, and pour over the cauliflower.
Baked Macaroni.
Break half a pound of macaroni into pieces an inch long, and cook in boiling water, slightly salted, twenty minutes. Drain, and put a layer in the bottom of a greased bake-dish, upon this some grated cheese—Parmesan, if you can get it—and tiny bits of butter. Then more macaroni, and so on, filling the dish, with grated cheese on top. Wet with a little milk, and salt lightly. Bake, covered half an hour, then brown. Serve in the bake-dish.