Beat eggs, butter, pepper and salt together; add the flour; then, by degrees, the milk, finally the asparagus. Put into a well-greased mould with a top, and cook in a pot of boiling water nearly two hours. Turn out upon a dish and pour a cup of drawn butter over it. It is very nice.
Mashed Potatoes.
Prepare in the customary way, taking care not to have them too stiff.
Tomato Salad.
Pare with a sharp knife; slice and lay in a salad-bowl. Make a dressing such as was directed yesterday for your cresses, with the addition of the yolks of two hard-boiled eggs, powdered, and worked in with the oil, pepper, etc. Pour over the tomatoes, and set upon ice for an hour.
Chocolate Blanc-Mange.
- 1 quart milk.
- 1 package Cooper’s gelatine, soaked for one hour in a cup of cold water.
- 4 heaping tablespoonfuls of chocolate wet in a little milk.
- ¾ of a cup of sugar.
- 2 teaspoonfuls of vanilla essence.
Boil the milk; stir in sugar and gelatine, and when these are dissolved, the chocolate. Cook five minutes, stirring all the time, and strain through double tarlatan, into a wet mould. Set upon ice to form. When firm, turn out and eat with sweet cream.
Fourth Week. Thursday.