Beat the yolks. Add the crumbs soaked in a pint of the milk. Stir in the rice-flour, wet in cold milk; the reserved pint of milk; the butter, flavoring, the fruit, and lastly, the whisked whites. Bake one hour in a well-greased mould; turn out and eat with hard sauce.
MAY.
First Week. Sunday.
Clear Soup.
Take all the fat from the stock reserved for to-day, and pour the liquid carefully off from the meat and bones, not disturbing the sediment in the bottom. (Mem. Take out a little of the meat, beef, and ham, for a purpose of which we shall speak presently—add boiling water—about a quart—to the rest of the residuum with more seasoning, and the remains of your okra and tomato soup. Stew gently half an hour, and set aside in a cool place for to-morrow. The growing heat of the weather makes this a necessary precaution.) Put then the clear stock upon the fire with a whole onion, and simmer thirty minutes. Skim well, take out the onion, and stir in two tablespoonfuls of gelatine previously soaked one hour in cold water, with a tablespoonful (scant) of Harvey’s sauce. Cook five minutes and pour out.
Roast Lamb.
Lay in the dripping-pan; dash a cupful of boiling water over it and roast in a good oven, allowing about ten minutes—not more—to the pound. Baste often and freely, and after half an hour, cover with a sheet of thick paper. Five minutes before taking it up, remove this, dredge with flour, and as this browns, bring to a froth with butter. Do not send the gravy to table if you use mint sauce.