Green Peas.
Cook from twenty to twenty-five minutes in boiling water, a little salt. Drain very well when tender, stir in a great lump of peppered butter, and serve hot in a vegetable dish.
Snow Custard.
- ½ package of Coxe’s gelatine.
- 3 eggs.
- 2 cups of milk.
- 2 cups of sugar.
- Juice of one lemon.
- 2 cups of boiling water.
- Vanilla, or other essence.
Soak the gelatine one hour in a cup of cold water. Add then a pint of boiling water, and stir until the gelatine is dissolved. Put in two-thirds of the sugar and all the lemon-juice. Beat the whites of the eggs stiff, and when the gelatine is quite cold, whip it in, a spoonful at a time, for half an hour with the “Dover”—an hour, if you use the common egg-whisk. When all is a white sponge, put into a wet mould to form. Make a custard of the milk, yolks, and the reserved sugar, flavor as you like, and when the “snow” is turned out into a glass dish, pour this around the base. Prepare this dessert on Saturday, and keep in the refrigerator. It is very nice.
First Week. Monday.
Tomato Soup.
Peel, by pouring boiling water over them, a dozen fine tomatoes, cut them up, throwing aside the hard cores and unripe portions. Take the fat from the surface of your soup stock; pour it off from the meat and sediment; add the tomatoes, and stew gently half an hour. Strain, rubbing the tomatoes through the sieve; return to the pot; add a little pepper and salt, a lump of sugar, and a tablespoonful of butter rolled in flour. Boil one minute, and pour out. It will be a delicious soup.