Stir into the hot drawn butter the pepper, salt, nutmeg, beaten eggs, and half the cheese, and heat, stirring constantly, until it thickens. Put a layer of potato upon a flat stone-china dish—or a block-tin one—round it to suit the shape of the dish, and cover with the sauce; this, in turn, with a narrowing round of potatoes, but of equal thickness, and this with sauce, and so on, until you have a mound rounded on top. Coat with sauce, then with the rest of the cheese and some pounded cracker. Lay the sippets of fried bread up against it at the base, and heat to browning in a quick oven.
Blackberries, Huckleberries, and Cream.
Cake.
Put the blackberries in a dish of their own. Some persons like them with cream, but more prefer to eat them simply strewed with sugar. Wash the huckleberries, and pass cream and sugar with them; then a basket of simple cake.
First Week. Tuesday.
A Summer Soup.
3 lbs. coarse, lean beef, cut into strips; 1 lb. ham or salt-pork bones; 4 quarts of water; 2 carrots; 2 turnips; 12 very small and young onions, minus the stalks; 1 cup of strained tomato sauce; 1 cup of green peas; ½ cup of green corn, cut from the cob; pepper and salt.
Cook the beef and bones in the water down to two quarts of liquid. Strain, cool, and skim. Meanwhile cut carrots and turnips into neat dice or strips, and parboil with the onions five minutes in boiling water. Return your skimmed and seasoned stock to the fire, and when almost on the boil, put in the parboiled and drained vegetables, with peas and corn. Simmer half an hour, add the tomato sauce, and cook ten minutes more, then pour out.