Scald the milk; wet up the chocolate and stir in. Boil two minutes. Beat the yolks into the sugar, and pour the hot mixture slowly upon them, stirring constantly. Season and fill small cups, which should be set ready in a dripping-pan of boiling water. See that there is no danger of their boiling over the tops. Cook twenty minutes, or until the custards are firm. While they cool whip the whites to a stiff méringue with a little powdered sugar. When the custards are cold, heap this upon the tops.

Fancy Cakes,

Macaroons, lady’s-fingers, or jumbles, should go around with the custards.

First Week. Wednesday.

“Red Pottage.”

To the bean-stock set by on yesterday add a can of red tomatoes, cut small, and two lumps of sugar, and simmer, set in boiling water for fear of burning, until they are one mass of pulp. Strain through a colander, add seasoning, and stir in a generous glass of claret which was poured, two hours before, upon a sliced, deep-colored beet, warm from the boil. Strain the juice from the beet by squeezing in a cloth. Put a double-handful of fried bread into a tureen, and pour the soup upon it.

This, if not “that same red pottage” for which poor hungry Esau—who certainly came honestly, by hereditary right, by his love of “good eating”—bartered his birthright, is yet very pretty and savory.

Boiled Cod with Caper Sauce.