_Sliced Peach Pie._—Line a pie-plate with a good paste, and cover it with peaches, sliced, but not peeled; sprinkle thickly with sugar, and bake in a steady oven. There must be no top crust, but a méringue may be added when the pie is nearly done, and lightly browned. This pie is very good.
Tomato Soup _Maigre_. Baked White-Fish. Mashed Potatoes. Fried Oyster-Plant. Rice-and-Pear Pudding.
_Tomato Soup Maigre._—Fry a sliced onion brown in butter or good dripping in the bottom of the soup-pot; pour in the chopped contents of a can of tomatoes and two cups of boiling water; stew until tender, rub through a colander, return to the fire; add a half-cupful of boiled rice; thicken with a tablespoonful of butter rubbed smooth with one of flour; boil up, and serve.
_Baked White-Fish._—Select a good-sized fish, and stuff it with a dressing of bread-crumbs well seasoned and moistened with a little melted butter. Sew the fish up carefully; pour a cupful of boiling water over it after it is laid in the dripping-pan, and bake (covered) for an hour, basting several times with butter. Remove the threads before sending to table.
_Rice-and-Pear Pudding._—Three cups boiled rice, two eggs, one cup sugar, one cup milk, stewed or canned pears. Stir the beaten eggs, the sugar, and the milk into the rice; put a layer of this in the bottom of a pudding mould, and cover this with a stratum of pears; follow this with more rice, then more pears, and continue thus until all the materials are used; set the mould in boiling water, and boil for an hour. Eat the pudding with a hot custard sauce.
Potato Purée. Beef's Heart, Stuffed. Stewed Sweet-Potatoes. Scalloped Squash. Méringued Apples.
_Potato Purée._—Two cups mashed potato, one onion, four cups boiling water, one stalk celery, one cup milk, one teaspoonful butter, one tablespoonful flour, pepper and salt to taste. Cook the potato, onion, and celery in the water for half an hour; rub through a colander, return to the fire; add the milk, thicken, and season.
_Méringued Apples._—Eight fine large apples, peeled, cored, and quartered; two tablespoonfuls butter, juice of a large lemon, one cup white sugar, nutmeg to taste, whites of three eggs, half-cup powdered sugar. Heat the butter, sugar, lemon juice, and nutmeg in a double boiler; drop the quartered apples into this, and let them cook until tender; take them out and lay in a glass dish, cover with a méringue made of the whites of the eggs and the powdered sugar, and pass the syrup from the apples in a little pitcher, with the méringued fruit.