Lemon Puffs.
- 1 cup of prepared flour.
- ½ cup of powdered sugar.
- 1 tablespoonful of butter.
- 3 eggs—whites and yolks beaten separately.
- Grated peel of 1 lemon.
- 3 tablespoonfuls of milk.
- A little salt.
Cream butter and sugar, whip in the yolks, milk, and lemon-peel; then, the whisked whites and flour, alternately. Bake in small, buttered tins, or in “gem” pans. Turn out while hot, and eat with sweet sauce.
Third Week. Thursday.
Soup à la Bonne Femme.
- Bones of cold mutton, cracked.
- 2 lbs. of lean veal from the knuckle, bones broken, and meat cut up.
- 2 tablespoonfuls of butter, rubbed in flour.
- ½ cup of raw rice.
- ½ cup of milk.
- 1 onion, chopped.
- 3 eggs.
- Minced parsley.
- Salt and pepper.
- 3 quarts of water.
Put bones, meat, onion, and rice on in the cold water, and cook slowly three hours. Strain, rubbing the rice and onion to a pulp, through a coarse sieve. Season, boil up, skim, and stir in parsley and butter. Heat the milk, pour upon the beaten eggs, and add to the soup, stirring in well. Let it almost boil, and take from the fire. Pour out, and serve at once.
Corned Beef.
Wash the beef well, put on in plenty of boiling water, and cook at least eighteen minutes to the pound, if the piece be tolerably thick. Put away the liquor for to-morrow. Dish the meat. Make a sauce as directed on Tuesday, for mutton, but substituting pickled cucumber, chopped, and a very little pickled onion, for the capers. Serve in a boat.