- 1 lb. of cocoanut, grated.
- ½ lb. of powdered sugar.
- 1 quart rich milk.
- 5 beaten eggs.
- 1 teaspoonful nutmeg.
- 2 teaspoonfuls of vanilla.
Scald the milk and pour, gradually, upon the beaten eggs. Do not return to the fire, but, when nearly cold, season, add the cocoanut; stir up well; pour into buttered cups, and bake by setting in a pan of boiling water, and stirring again as the custard begins to heat, that the cocoanut may not settle to the bottom. Bake until well “set,” and slightly browned. Eat cold.
First Week. Friday.
Clam Chowder.
- 100 clams.
- 1 sliced onion.
- 12 butter or other small crackers, that can be split.
- 12 tomatoes, peeled and chopped.
- 1 tablespoonful minced parsley and half the quantity of mixed thyme, summer savory and sweet marjoram.
- A large pinch of mace and the same of cayenne pepper.
- 1 cup of milk—hot—for soaking the crackers, and butter for spreading them.
- 3 tablespoonfuls butter for chowder.
- Salt.
Put a layer of clams in the bottom of a soup-pot, next one of sliced tomatoes and onion. Sprinkle with seasoning, and drop bits of butter upon them. More clams, more tomato, etc., until all are in. Pour on the liquor—there should be at least three pints—cover, heat slowly for half an hour, then boil quite briskly for twenty minutes. Meanwhile, soak the split crackers—covered—in the boiling milk. When soft all through, butter thickly, and keep warm over boiling water until the soup is ready. Then line a hot tureen with them, and pour in the chowder. Pass sliced lemon with it.
Baked Pickerel.
Select a couple of large, fresh fish; score the back-bones with a sharp knife, and lay them in a baking-pan. Pour a cupful of boiling water over them, cover, and bake slowly, basting with butter and water, at least six times. The fish should be tender, yet firm when done. Transfer them carefully to a hot-water dish. Have ready a cupful of rich, drawn butter; strain the gravy from the dripping-pan into it, with a little minced parsley. Heat almost to a boil and pour over the fish. There is no better way of cooking large pickerel than this.