Spinach and Eggs.
Pick the leaves from the stems; cook twenty minutes in plenty of boiling, salted water; drain, chop fine, return to the fire with butter, a little sugar, pepper, and salt. Beat until nearly dry, and very smooth; mould in a hot, oblong pan; turn out and garnish with sliced egg.
Cocoanut Pudding.
- 1 large cup bread-crumbs.
- 1 cocoanut, pared and grated.
- 1 tablespoonful corn-starch, wet with cold water.
- ½ cup of butter.
- 1 cup of sugar.
- 2 cups of milk.
- 5 eggs.
- Nutmeg and rose-water to taste.
Soak the crumbs in the milk; cream butter and sugar, and beat in the yolks, then add to the soaked crumbs. Stir in corn-starch, beaten whites and flavoring—at last, cocoanut. Beat hard and bake forty-five minutes in a buttered pudding-dish. Eat cold.
Fourth Week. Friday.
Onion Soup.
- 3 sliced onions.
- 2 tablespoonfuls of butter, and twice as much flour.
- 1 quart of milk.
- 2 cups of boiling water.
- 1 cup of mashed potato.
- Pepper, salt, and fried bread.
- 1 teaspoonful essence of celery.
- Soda.
Fry the onions in the butter; strain the latter; return to the frying-pan and stir in the flour gradually, cooking until it is a light bistre color. Thin with boiling water, added slowly. Meanwhile, heat the milk, and work by degrees, into the potato. Then strain through a colander into a saucepan; add a piece of soda the size of a pea, and set within a pot of boiling water. Cook ten minutes, season well, put in the flour and butter. Then mince the onions very fine, and stir in. Let all stand in the hot water ten minutes; add celery. Flavor and pour upon the fried bread, cut into dice and put into the tureen.