See Monday, Second Week in July.
Coffee Cream.
1 quart of rich milk; 1 cup of strong, made coffee; 1 pint of sweet cream, whipped in a syllabub churn; yolks of 3 beaten eggs; 1 cup of sugar; 1 package of Cooper’s Gelatine, soaked one hour in a little cold water.
Scald the milk; add a pinch of soda; put in the hot coffee, and pour upon the beaten yolks and sugar. Return to the fire, and stir until it begins to thicken; when, add the gelatine, and take off. Stir until the gelatine has dissolved. When perfectly cold, whip in, by degrees, the frothed cream, and put in a wet mould to form. Keep upon the ice until wanted.
Third Week. Saturday.
Julienne Soup.
2 lbs. of beef, and the same of lean veal; 1 lb. of lean ham; 2 carrots; 2 turnips; 2 onions; 1 cup of Lima beans; 3 tablespoonfuls of butter; sweet herbs; pepper and salt; 6 quarts of water.
Cut the meat small, and cook with herbs in the water four hours. Strain. Put the meat and half of the stock, well seasoned, upon the ice. Cool the rest, skim, season, and put back into the pot. Prepare your vegetables in the following manner: Put the butter into a frying-pan, and when hot, fry the onion, sliced, in it; then, carrots and turnips cut into strips less than an inch long. When they have cooked five minutes, put them into the soup. Simmer half an hour; skim, and put in the beans. Cook gently half an hour more, and pour out.