Custard Sauce.
- 2 beaten eggs.
- 1 large cup of sugar.
- 1 scant cup of scalding milk.
- ½ teaspoonful of arrowroot, wet with cold milk.
- 1 tablespoonful of butter.
- ½ teaspoonful of nutmeg.
Rub the butter into the sugar, add the eggs, and beat light. Put in corn-starch and spice; finally, pour upon this mixture, by degrees, the boiling milk. Set within a saucepan of boiling water five minutes, stirring all the while, but do not let it really boil.
Third Week. Friday.
Clam Chowder.
Fry five or six slices of fat salt pork crisp, and chop fine. Sprinkle a layer in the bottom of a pot; cover with clams; sprinkle with pepper, salt, and bits of butter, then with minced onion. Next, have a stratum of small crackers, split and soaked in warm milk. When the pot has been filled in this order, cover all with cold water, and cook slowly (after the water is heated) three-quarters of an hour. Strain the chowder, without pressing or shaking; put clams, etc., into a covered tureen; return the liquor to the pot. Thicken with rolled crackers; add a glass of wine, a tablespoonful of catsup; boil up, and pour over the chowder. Pass sliced lemon with it.
Fried Weak Fish.
Clean, wash, and dry the fish. Lay in a broad pan or dish; salt, and dredge with flour. Fry in hot lard or very nice dripping to a light brown. In serving, lay the fish side by side, the head of each to the tail of the one next him. Garnish with parsley.