Scalloped Tomatoes.
Drain off the liquor from a can of tomatoes; salt it, and put aside for another day’s soup. Strew the bottom of a bake-dish with fine crumbs; cover with tomatoes, sliced thin. Scatter over these a little minced onion and some bits of butter, with pepper, salt, and sugar. Proceed thus until the tomatoes are used up. Cover thickly with crumbs, fit a plate or tin lid over the scallop, and bake half an hour. Brown quickly upon the upper grating of the oven.
Fig Custard Pudding.
- 1 lb. best Naples figs.
- 1 quart of milk.
- Yolks of five eggs and whites of two.
- ½ package of gelatine soaked in half cup of water.
- 1 cup sweet fruit jelly, slightly warmed.
- 4 tablespoonfuls of sugar.
- Flavor to taste.
Soak the figs in warm water until quite soft. Split them; dip each piece in jelly, and line a buttered mould with them. Heat the milk, stir into the beaten eggs and sugar, return to the farina-kettle, and cook until it thickens well. Set by to cool. Beat the whites of two eggs to a stiff froth. Melt the soaked gelatine by adding two tablespoonfuls of boiling water, and setting it within a vessel of hot water. Stir until melted, and let it cool. When it begins to congeal, whip with the Dover egg-beater, gradually, into the whisked whites, until all is white and thick. Beat into the cold custard rapidly and thoroughly, and fill the fig-lined mould. Set on ice, or in a cold place, until firm. Dip the mould in hot water to loosen the pudding when you are ready for it. It is delicious.
Second Week. Friday.
Split Pea Soup, without Meat.
- 1 pint of split peas.
- 2 onions.
- 2 stalks of celery.
- Bunch of sweet herbs.
- 1 carrot.
- 1 turnip.
- 3 tablespoonfuls of butter, cut into bits and rolled in flour.
- Tomato juice, saved from yesterday.
- Pepper, salt, and fried bread.
- 3 quarts of water.
Soak the peas all night. In the morning, put them on, with the vegetables and herbs cut small, and the tomato juice; cover with the water, and cook slowly three hours, or until you can rub all to a pulp through a colander. Season; simmer fifteen minutes, stir in the butter, cook five minutes longer, and pour upon the fried bread in the tureen.