Irish Potato Pie.
- 1 lb. mashed potato, rubbed through a colander.
- ½ lb. butter, creamed with the sugar.
- 6 eggs, whites and yolks beaten separately.
- 1 lemon, squeezed into the hot potato.
- 1 teaspoonful of nutmeg, and the same of mace.
- 2 cups of sugar.
Mix as you would cake, putting the whites in last, and bake in open shells of paste. Eat cold.
Fourth Week. Sunday.
German Sago Soup.
Soak half a cup of German sago in a little cold water for two hours. Take the fat from the top of your soup stock, and pour off carefully from the bones, etc. If you have any left from the “amber soup,” add that, and a cupful of boiling water. Heat, season, and skim; put in the sago, and simmer half an hour.
Roast Lamb.
Cook as you did the mutton, last Sunday, leaving out the stuffing and omitting the egg and crumb coating at the last. Roast about twelve minutes to the pound.