- 1½ cups of sugar.
- 5 eggs.
- 2 cups of dry bread-crumbs.
- 1 tablespoonful of butter.
- 2 teaspoonfuls vanilla, or other extract—Colgate’s, if you can get it.
- 1 quart of fresh milk.
- ½ cup sweet fruit-jelly, or jam.
Cream butter and sugar and whip in the yolks. Soak the crumbs in the milk and add next—then flavor. Pour into a buttered pudding-dish, filling it two-thirds of the way to the top, and bake until well “set” in the middle. Draw to the oven door, spread quickly with the jelly, and this with a méringue of the whites and half a cup of sugar. Shut the oven and bake quickly until the méringue begins to color. Eat cold with cream.
First Week. Thursday.
Chicken Soup.
Take the fat from the top of the liquor in which your chicken was boiled yesterday, and put on the soup to heat. Meanwhile, boil half a cupful of rice tender in a pint of salted milk, and when the rice is soft, stir in a tablespoonful of butter worked up in flour to prevent oiling. When the soup boils up clear, skim and add the rice and milk, with two tablespoonfuls of minced parsley. Pepper and salt to taste; simmer ten minutes. Chop up three hard-boiled eggs fine; put into the tureen and pour the soup upon them.
Mayonnaise of Fish.
- Yolks of 3 boiled eggs.
- 2 tablespoonfuls of best oil.
- 2 teaspoonfuls of sugar.
- 6 tablespoonfuls of vinegar.
- 1 teaspoonful of salt, and half as much each of pepper and made mustard.
- White of 1 raw egg.
- 2 cupfuls of cold boiled fish (yesterday’s cod).
- 2 heads of lettuce.
Rub the yolks smooth with the oil, add sugar, salt, pepper, and mustard, and, when all are mixed, the vinegar, a little at a time. Set by, covered, while you cut—not chop—the fish into strips an inch long, and shred the lettuce. Mix these in a bowl. Whip the frothed white of egg into the dressing, and pour upon the salad. Stir up with a silver fork and put into a glass dish. Garnish with rings of the whites of boiled eggs.