- 1 cup of sugar.
- 1 tablespoonful of butter.
- 2 eggs.
- 1 cup of sweet milk.
- 3 cups of prepared flour.
- 1 teaspoonful of butter.
Cream the butter and sugar. Beat in the yolks, then the milk, salt, and the beaten whites alternately with the flour. Bake in a buttered mould until a straw will come out clean from the middle; turn out upon a plate. Eat hot with wine sauce.
Wine Sauce.
- ½ cup of butter.
- 2½ cups of powdered sugar.
- 2 glasses of pale sherry.
- ½ cup of boiling water.
- 1 teaspoonful of nutmeg.
Cream butter and sugar, whipping up, by degrees, with the hot water. Beat five minutes before adding, gradually, the wine and sugar. Heat in a tin vessel set in boiling water, stirring often, but not to a boil. Leave in warm water until you are ready for it. Stir up from the bottom as you serve.
Second Week. Saturday.
Bone Soup.
- 6 or seven lbs. of uncooked bones, beef, mutton, veal, and salt pork, bought in market for a trifle, and pounded to pieces.
- 2 minced carrots.
- 2 turnips.
- 2 onions.
- 2 stalks of celery.
- Bunch of sweet herbs.
- Salt and pepper.
- ½ cup tapioca, soaked two hours in one cup of cold water.
- 5 quarts of water.
Put on the bones and vegetables early in the day. Purchase soup meat a day beforehand, whenever you can. Cover with half the water. When the scum arises after the boil is reached, remove it, and pour in another quart of cold water. This will bring up more scum. Skim, after boiling again, and pour in the rest of the water. When no more scum comes up, cover the pot, and cook gently four hours, if you can give it so much time. Divide the liquor into two parts. Set away half in a stone jar, with the bones in the bottom, fit on the lid, having salted the liquor. This is Sunday’s “stock.” Strain the rest through a fine soup-sieve, without pressing the residuum in the bottom, season it, and having skimmed it carefully after the boil, stir in the soaked tapioca. Simmer twenty minutes, and it is ready.