Peaches and Cream.
See Monday of First Week in September.
Second Week. Friday.
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Oberlin Soup.
Cream Pickerel. Giblet Omelette.
Mashed Potatoes. Boiled Corn.
Cucumbers.
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Diplomatic Pudding.
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Oberlin Soup.
3 onions; 3 turnips; 3 carrots; ½ cabbage; bunch of herbs; 8 tomatoes, sliced; 3 tablespoonfuls of butter; 1 teaspoonful of corn-starch; pepper, sugar, and salt; 1 cup of boiling milk; 3 quarts of cold water.
Chop the vegetables, and put all except the tomatoes and cabbage over the fire, with the water. Simmer one hour. Then add the cabbage, previously parboiled. Ten minutes later, put in the tomatoes and herbs. Stew rather fast for half an hour. Rub through a colander; put over the fire; stir in the butter and corn-starch. Cook five minutes; season well. Let all stand together at the side of the range, covered, five minutes, and pour out. Stir in the boiling milk (with a pinch of soda in it) after the soup is in the tureen.