- 1 cup of powdered sugar, creamed with one tablespoonful of butter.
- 3 eggs.
- 1 cup of prepared flour, heaping.
- 2 tablespoonfuls of cream.
Beat the yolks into the creamed butter and sugar; the cream, then the whites, alternately with the flour. Bake in three jelly-cake tins. When cold, lay between the cakes nearly a quart of fresh, ripe strawberries. Sprinkle each layer with powdered sugar, and sift the same whitely over the top. Eat fresh with cream poured upon each slice.
Fourth Week. Saturday.
Pea and Potato Soup.
- The liquor in which your beef was boiled on Thursday.
- 10 parboiled potatoes.
- 1 pint of green peas.
- 1 sliced onion.
- ½ cup raw rice.
- Pepper and parsley.
Take the fat from the liquor, and put on with the onion and potatoes, sliced. Cook one hour; strain, rubbing the vegetables through the sieve. Pepper, and return to the fire with the rice, parsley, and peas. Stew half an hour, or until the rice is tender. Pour out and serve. Dip up from the bottom in helping it out.
Stewed Mutton Cutlets.
- 3 lbs. of mutton cutlets.
- 2 tablespoonfuls of butter.
- 2 raw tomatoes, chopped.
- Pepper and salt.
- ½ cup of boiling water.
- Browned flour and currant jelly.
Put the butter into a saucepan, and lay in the cutlets, then the tomatoes. Set where they will heat very slowly for one hour. Then turn the meat, add the boiling water, and stew steadily—not fast—half an hour, keeping the pan closely covered. Lay the cutlets upon a hot dish, strain the gravy back into the saucepan, thicken with a little browned flour, stir in a heaping teaspoonful of currant jelly, and when this has melted, pour over the meat.