Beat them flat with the broad side of a hatchet; season with pepper and salt, dip first in beaten egg, then in bread-crumbs, and fry in lard or dripping. Drain perfectly free from the fat, and arrange them, standing on end and touching one another, around a mound of mashed potatoes.
Mashed Potatoes.
Prepare as usual, and shape with a knife into a smooth mound, with a hedge of cutlets about the base.
Stewed Corn and Tomatoes.
Take a half-can of tomatoes and the same of corn, the rest of that which was opened for your “hotch-potch” yesterday, and, after mixing them up well, season with pepper, salt, and a little sugar. Set on where they will cook slowly. At the end of twenty-five minutes, stir in a great spoonful of butter. Put on the lid and stew very gently ten minutes more. Serve in a deep dish.
Brussels Sprouts.
Pick over, trim, and lay in cold water for half an hour cook quickly in boiling water, a little salt, for fifteen minutes. Drain carefully, put upon a flat dish, and pour drawn butter over them.
Apple Méringue Pie.
- 1 quart of flour.
- ½ lb. of butter.
- ¼ lb. of lard.
- Ice-water.
Chop the lard in flour, wet up with ice-water to a stiff paste. Roll thin, and baste with one-third of the butter, sprinkle lightly with flour, and roll up. Again roll out, even thinner than before, baste again with half the remaining butter, sprinkle with flour, and make a second roll. Repeat this process yet a third time, and set in a cold place for one hour.