Treat as directed upon last Sunday.
Quaking Custard.
- 3 cups of milk.
- Yolks of 4 eggs, reserving the whites for the méringue.
- ½ package Cooper’s gelatine.
- 6 tablespoonfuls of sugar.
- Vanilla flavoring.
- Juice of 1 lemon for méringue.
Soak the gelatine two hours in a cup of the cold milk. Then add to the rest of the milk, which must be boiling hot, and stir until dissolved. Let it stand a few minutes, and strain through muslin over the beaten yolks and sugar. Put over the fire and stir five minutes, or until you can feel it thickening. Stir up well when nearly cold, flavor, and let it alone until it congeals around the edges of the bowl into which you have poured it; then stir again, and put into a wet mould. Set upon ice, or in cold water until firm. Turn it, when you are ready for it, into a glass bowl. Have ready a méringue made by whipping the whites stiff with three tablespoonfuls of powdered sugar, and the lemon-juice. Heap irregularly about the base.
First Week. Saturday.
Vermicelli Soup.
- 4 lbs. knuckle of veal.
- 2 lbs. of coarse, lean beef.
- 2 slices of corned ham, or some bones of salt pork.
- 2 onions.
- Thyme and parsley.
- ¼ lb. vermicelli.
- Pepper and salt.
- 6 quarts of water.
Crack the bones into splinters; cut the meat into strips; slice the onions and chop the herbs. Put on in six quarts of water, and cook slowly five hours. Strain, pressing meat, etc., hard in the colander. There should be about four quarts of soup. Set aside half, when you have salted it, for Sunday. Return the rest to the clean kettle, season and skim. The vermicelli should have been broken small, and boiled in a little hot, salted water, three minutes. Strain, without squeezing; butter and pepper; stir into the soup; simmer very gently five minutes, and pour out.