Heat three cups of milk, and stir in the corn-starch wet with the other cupful. Beat the eggs and sugar together, and add the boiling mixture, by degrees. Put in the butter; mix well and cool before adding the vanilla.
Second Week. Saturday.
Soup Verte.
- 2 lbs. coarse beef, chopped fine.
- 1 turnip.
- 1 onion.
- Celery-seed tied in a bag.
- 1 grated carrot.
- Nearly a quart of spinach leaves.
- 2 lumps of sugar.
- 1 tablespoonful of butter, rubbed in flour.
- Bunch of parsley.
- Pepper and salt.
- A little of yesterday’s pastry, cut into strips—like “noodles.”
- 2 quarts of cold water.
Stew the beef with the celery-seed in a quart of water for two hours, or until the meat is in rags. Strain hard in a bag. Add the other quart of water in which have been simmering, for half an hour, the grated carrot, the spinach cut small, and the other vegetables sliced. Stew all together fifteen minutes; rub entirely through a colander; return to the fire, season; add sugar, chopped parsley, butter and flour; boil up and drop in the noodles, one by one. Simmer ten minutes, and pour out. It is a very good and wholesome soup for the spring-time.
Baked Mutton Cutlets.
Trim neatly and put the bits of bone, skin, etc., on in a pint of cold water to stew down into gravy. Pour a little melted butter upon the cutlets and set over hot water, fifteen minutes. Then dip each in egg, next in rolled cracker, and lay in your dripping-pan with a very little water. Bake rapidly, basting with butter and water. When the gravy has boiled down to one cupful, strain into a saucepan; season with pepper, salt, and tomato catsup. Thicken with browned flour; strain into it the gravy from the dripping-pan; lay the chops carefully in a frying-pan, as being broad and easily managed. Pour over them the gravy, simmer ten minutes; arrange the chops upon a dish, and serve the gravy in a boat.