Potatoes au Maître d’Hôtel.
Put a cup of milk into a saucepan, and when it heats, stir in two tablespoonfuls of butter rolled in flour, with salt, pepper, and chopped parsley; then about two cupfuls cold boiled potatoes, sliced rather thick. Heat scalding hot, take from the fire and add a pinch of grated lemon-peel with the juice of half a lemon. Serve in a deep dish.
Lettuce and Cress Salad.
Cut up lettuce and cresses, having washed both well, and pile in a salad bowl; then pour over them a dressing made by beating together four tablespoonfuls of vinegar, one teaspoonful each of salt and sugar, half as much mustard, and when these are well mixed, adding, gradually, two tablespoonfuls of best salad oil. Toss with a silver fork, and serve.
Queen of Puddings with Strawberry Méringue.
- 1½ cups of sugar.
- 5 eggs.
- 2 cups fine bread-crumbs.
- 1 tablespoonful of butter.
- Lemon flavoring.
- 1 quart fresh milk.
- 1 pint fresh strawberries.
Cream the butter, and a cup of sugar. Beat in the whipped yolks; the crumbs, soaked in the milk; lastly, the seasoning. Fill a pudding-dish two-thirds full and bake until the custard is “set.” Draw to the mouth of the oven, and cover with the strawberries, rolled in sugar, then with a méringue made of the whipped whites and the half-cup of sugar. Bake until the méringue begins to color. Eat cold with cream.
Second Week. Friday.