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Pare a number of peaches and put them whole into a baking-tin, together with layers of bread crumbs and sugar and add a few cloves. Bake until the top is brown. Serve with hot butter sauce or cream. Boil one pound of chestnuts fifteen minutes. Shell and skin them, then put back on stove with a cup of milk and boil till tender. Rub through a colander.
No, the dog would not take it in to his master; and poor James, with a sigh, replaced it in the tray. This James Burdock, then, was left in charge of the hall by Colander, and it so happened that the change was hardly effected before a hurried knocking came to the street door. "Ay, ay!" grumbled Burdock, "I thought it would not be long.
Wash well, in three waters, half a pound of rice; strain it, and put it into the boiling water in saucepan. After it has come to the boil which it will do in about two minutes let it boil twenty minutes; strain it through a colander, and pour over it two quarts of cold water. This will separate the grains of rice.
Peel and chop some peaches and mix with sugar to taste. Fill the pie with the peaches; let bake. Whip 1 cup of rich cream with pulverized sugar and flavor with vanilla. Spread the cream high over the pie; let get cold and serve. Cook 2 cups of white dried beans with salt and pepper until very soft; press through a colander. Fry 1 onion in 2 tablespoonfuls of butter until brown; mix with the beans.
If strained sauce be preferred, one and a half pounds of fruit should be stewed in one pint of water for ten or fifteen minutes or until quite soft; then strain through a colander or fine wire sieve; add three quarters of a pound of sugar and return to the fire and boil three minutes, stirring constantly; set away to cool, when it will be ready for use.
Take one and one-half cups of cheese, rub smooth with a silver or wooden spoon through a colander or sieve, then rub a piece of sweet butter the size of an egg to a cream, add gradually one-half cup of sugar and the yolks of three eggs, a pinch of salt, grate in the peel of a lemon, one-half cup of cleaned currants and a little citron cut up very fine.
164. =Saratoga Potatoes.= Peel a quart of potatoes, cut them in very thin slices, and lay them in cold water and salt for an hour or more; then dry them on a towel, throw them into a deep kettle of smoking hot fat, and fry them light brown; take them out of the fat with a skimmer into a colander, scatter over them a teaspoonful of salt, shake them well about, and turn them on a platter to serve.
Mash through a colander; season, and serve hot. If very young, the seeds are often cooked in them. Half an hour will be sufficient. Shell, and put over in boiling, salted water, to which a teaspoonful of sugar has been added. Boil till tender, half an hour or a little more. Drain off the water; add a piece of butter the size of an egg, and a saltspoonful of salt.
Put a set of nicely cleaned feet in four quarts of water, and let it boil more than half away; strain through a colander, and when it is cold, scrape off all the fat, and take out that which settles at the bottom; put it in a sauce-pan, with a quart of new milk, sugar to your taste, lemon peel and juice, and cinnamon or mace; let it boil ten minutes and strain it; wet your moulds, and when it is nearly cold put it in them; when it is cold and stiff it can be turned out on a plate, and eaten with or without cream.
Put them into a pot with three or four quarts of water, two carrots, three turnips, one onion, a few cloves, pepper and salt. Boil the whole gently four hours; then strain it through a colander, mashing the vegetables so that they will all pass through. Skim off the fat, and return the soup to the pot.
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