- 10 tablespoonfuls of prepared flour.
- 5 eggs, beaten light.
- 1 tablespoonful of melted butter.
- 1 saltspoonful of salt.
Beat the yolks light, add the milk and salt, and pour slowly into a hole made in the middle of the flour. Finally, stir in the whites lightly, but not until you have beaten the batter smooth. Pour over the peaches and bake quickly. You can put it in the oven after the beans are done, setting the latter aside to keep warm. If you have not time to make sauce, eat with butter and sugar. Do not let the pudding stand after drawing from the oven, or it will fall.
Fourth Week. Tuesday.
Cream Soup.
- 3 lbs. lean veal.
- 3 beaten eggs.
- 2 blades of mace.
- 1 onion.
- 2 quarts of water.
- 2 cups of milk.
- 2 tablespoonfuls of rice flour (or corn-starch).
- Pepper and salt.
Chop the meat and onion fine, cover with the water, and stew slowly three hours. Strain, cool and skim. Season and set back on the fire. Boil up and skim carefully; add the milk, and when hot, the corn-starch wet with cold water. As it thickens, take out a cupful, pour upon the eggs; stir into the soup, and take at once from the fire.
Roast Breast of Veal.
Make incisions between the ribs and the meat, and stuff with a force-meat of dry bread-crumbs, chopped pork or ham, pepper, sweet marjoram, and one beaten egg. Save a little to thicken the gravy. Roast slowly, basting often and copiously. Dredge at the last with flour, and baste well, when this has colored, with butter.