SWEET CORN AND TOMATOES.
1 teacupful of sweet corn, 1/2 teacupful tinned tomatoes, 1/2 oz. butter, seasoning to taste. Stew together, and serve with baked potatoes.
PUMPKIN TART.
3/4 lb. pumpkin, juice of 1/2 a lemon, sugar to taste, some paste for short crust. Line a plate with paste. Meanwhile, stew the pumpkin, cut into dice, with a little water until tender. Add sugar and Lemon juice, and cover the paste, which should have been previously brushed over with white of egg, and bake the tart until the crust is done.
No. 30.
CELERY SOUP.
1/2 stick celery, 1/2 gill milk, 1 dessertspoonful of meal, pepper and salt, a little piece of butter. Cut the celery into pieces, set it over the fire with 4 pint of water, let it cook until quite tender, rub it through a sieve; return to the saucepan, add pepper and salt to taste; smooth the meal with part of the milk, add the rest and thicken the
soup; boil it up for a few minutes before serving.
BEETROOT FRITTERS.
1 small beet, 1 egg, 2 tablespoonfuls of meal, 1 gill of milk, pepper and salt, a little Lemon juice. Cut the beetroot into small dice, make a batter with the milk, meal, and egg, mix the beet with it, adding seasoning to taste. Let some butter or oil boil in the frying-pan, drop the batter by spoonfuls into the boiling fat; fry a golden brown, and serve the fritters with vegetables and brown sauce.