- 6 eggs.
- 1 cup of boiling milk.
- 1 teaspoonful of corn-starch, wet with cold milk.
- 1 tablespoonful chopped parsley, thyme, and sweet marjoram, mixed.
- Pepper and salt.
- Butter for the dish.
Beat the yolks light, and pour upon them the hot milk. Stir in the corn-starch, season, whip in the frothed whites, lastly, the herbs. Have ready a nice pudding-dish, well buttered. Set in the oven until hot; butter again, and pour in the omelette. Bake about twelve minutes, or until “set” in the middle, but not longer, or it will be a leathery puff. It should be very light. Send up—instantly.
Strawberries and Cream.
Orange Cake.
Serve as directed on Monday of last week.
The orange cake, if made on Friday or Saturday, will have kept perfectly well, if the cake-box—a tight one—containing it has been set in the refrigerator. For directions for making it please consult “Breakfast, Luncheon and Tea,” page 318.
Second Week. Wednesday.
Broiled Bones Soup.
- 3 lbs. of beef bones, not scraped too clean.
- 2 lbs. of veal, ditto.
- ½ lb. salt pork, fat, for frying.
- 2 onions, sliced.
- Bunch of sweet herbs.
- ½ cup of granulated tapioca.
- 3 quarts of water.
- Pepper and salt.
- 1 tablespoonful walnut catsup.