Lima Beans.
Shell, and cook about forty minutes in boiling, salted water. Drain, pepper, salt and stir in a good lump of butter when dished.
Peach Fritters.
1 quart of flour; 1 cup of milk; ⅓ cup of yeast; 2 tablespoonfuls of sugar; 4 eggs; 2 tablespoonfuls of butter; a little salt; ripe, freestone peaches, pared and stoned.
Sift the flour into a bowl; work in milk and yeast, and let it rise five or six hours. Then, beat eggs and sugar light with butter, salt, and stir into the risen dough. Knead faithfully with your hands. Pull off bits nearly as large as an egg. Flatten and put in the centre of each a peach (pared), from which the stone has been slipped out through a slit in one side. Close the dough over it; make into a round ball, and lay upon a floured pan for the second rising. The balls must not touch each other. In an hour they should be light. Fry as you would doughnuts, but more slowly. Drain in a colander, and eat hot with brandy-sauce.
First Week. Friday.
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Fish Soup.
Mutton Batter Pudding. Stewed Tomatoes and Corn.
Cream Potatoes. Picklette.
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Apple Cake with Cream.
Iced Coffee.
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