Farina Custard.
- 1 quart of milk.
- 4 tablespoonfuls of farina.
- 3 eggs well beaten.
- 1 cup of sugar.
- Vanilla essence—2 teaspoonfuls.
- 1 saltspoonful of salt.
Heat the milk to scalding; stir in the farina, which should have been previously soaked in a little cold water for an hour. Cook in a farina-kettle fifteen minutes, stirring often. Take out a cupful and beat into the eggs already whipped up with the sugar. Put into the kettle, stir in salt and flavoring, boil two minutes, and pour into a deep dish. Eat warm, putting a teaspoonful of sweet fruit jelly upon the top of each saucerful in serving.
Third Week. Tuesday.