Green Peas.
Cook as directed on Tuesday of this week.
Raw Tomatoes.
See “Tomato Salad” on Wednesday. Leave out the boiled eggs.
Potato Scallops.
Mash the potatoes light with a little milk, and an even tablespoonful of butter for every cupful. Salt and pepper to taste. Fill buttered patty-pans, or scallop-shells with the mixture, sift fine crumbs over the tops, and brown in a good oven. Serve in the shells.