Heat the milk; beat in yolks and sugar. Cook and stir until the custard begins to thicken. Slice your cake, and put a layer in a glass dish. Wet with the cream; cover with fresh, ripe berries, sprinkled with sugar, then more cake, cream, and berries, until the dish is three-quarters full. Pour the custard, gradually, over all. Beat the whites stiff with a little sugar and strawberry-juice, and heap roundly on the top. Lay rows of bright berries upon the méringue.
Second Week. Friday.
Purée of Potatoes.
- 8 large potatoes, peeled, boiled, and rubbed through a colander.
- 2 quarts of boiling water.
- 1 cup of hot milk.
- 3 tablespoonfuls of butter, rubbed in flour.
- 1 tablespoonful of minced parsley, with salt and pepper.
Pour the water upon the potato, season with pepper and salt, and boil gently one hour, taking care that it does not burn. Then stir in the butter, and when this is melted, the hot milk. Let it begin to boil, and pour out.
Salmon Scallops.
- 1½ lbs. of cold salmon, left from steaks, or a can of preserved salmon.
- 2 beaten eggs.
- ½ cup good drawn butter.
- ½ cup bread-crumbs.
- Pepper, salt, and minced parsley.
Chop the fish fine; rub the butter and seasoning into it, and stir into the hot, drawn butter. Butter scallop-shells, or paté-pans, fill with the mixture, and strew it with fine crumbs. Bake a few minutes in a quick oven to brown them lightly. Serve in the shells.