SWEET POTATO PUDDING. 
One and a half pounds of potatoes boiled and mashed, cream with 
them half pound of butter, beaten yolks of four eggs, three-quarters of a 
pound of sugar, half wineglass of brandy, one nutmeg, and the grated 
rind of one lemon, milk to make it thin enough, and the whites of four 
eggs, beaten light, when ready to bake. 
DELMONICO PUDDING. 
One quart milk, four eggs (yolks), four tablespoonfuls sugar, three 
tablespoonfuls of corn starch, small piece of butter. The butter and 
sugar, creamed, eggs (yolks) beaten in this with the corn starch; add a 
tablespoonful of vanilla; stir this into the boiling milk, and let it cook 
until it is thick, stirring all the time; then pour into a baking pan, cover 
with meringue made out of the white of the four eggs and a small cup of 
sugar. This served with cream is very nice. 
VEGETABLES. 
THE FITNESS OF THINGS. 
Potatoes are good with all meats. Carrots, parsnips, turnips, greens 
and cabbage are eaten with boiled meat; and beets, peas and beans with 
either boiled or roasted meat. Mashed turnips, onion and apple sauces 
are good with roast pork. Tomatoes are good with every kind of meat, 
but especially so with roast beef. Cranberry sauce and currant jelly with 
fowls, veal, ham and game. Capers or nasturtiums with boiled mutton; 
and mint-sauce with roast lamb. Pickles should always be served with 
fish. 
POTATO PUFF. 
Take two cupfuls cold mashed potato and stir into it two tablespoon¬ 
fuls melted butter, beating to a light cream. When this is done, add to it 
two eggs beaten very light and a teacupful of cream or milk, with salt to 
taste. Beat again, and bake in a quick oven until browned. 
SUCCOTASH. 
One pint shelled lima beans, one quart green corn, cut from the cob; 
one quart tomatoes, prepared and seasoned as for baking. Boil the corn 
and beans together till done, then drain off the water and pour in a cup of 
milk, a tablespoonful of butter, and salt to the taste. Let it boil up, and 
then pour in the tomatoes. Let all simmer an hour. Baked or stewed 
dishes should have cracker or brown biscuit grated on top before sending 
to the table. 
RICE. 
The way they boil rice in India is as follows: Into a sauceoan of two 
quarts of water, when boiling, throw a tablespoonful of salt; then put in 
one pint rice, previously well washed in cold water. Let it boil twenty 
minutes, thrown out into colander, drain and put back in the saucepan, 
which should be put near the fire for several minutes. 
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