Mix and beat hard. Fry as you would griddle-cakes.
Potatoes à la Lyonnaise.
Chop cold parboiled potatoes into coarse dice. Put some butter in a frying-pan, and, when hot, throw in a tablespoonful of chopped onion and a little parsley. Cook one minute; add the potatoes, and stir until very hot and glazed with the butter, but not until colored. Serve hot.
Baked Cup Custards.
1 quart of milk; 5 eggs; 1 cup of sugar; lemon flavoring for custard, and lemon-juice for the méringue.
Heat the milk, add all but two tablespoonfuls of sugar to the beaten yolks of all the eggs and the whites of two, and pour the scalding milk upon them, mixing in well. Fill buttered stone-china cups with this custard; set in a dripping-pan of hot water, and bake until “set.” Then pile upon them roughly a méringue made of the reserved whites, whipped stiff with the rest of the powdered sugar and the lemon-juice. Shut the oven until these begin to be tinged. Eat cold from the cups.
Fourth Week. Friday.
Corn Soup.
1 pint of grated corn just from the cob; 3 pints of boiling water; 1 pint of hot milk; 3 tablespoonfuls of butter; 1 heaping tablespoonful of flour; pepper; salt; yolks of 2 eggs.