See Tuesday of First Week in August.
Peach Lèche-Crêma.
12 ripe peaches, pared, stoned and cut in halves; 3 eggs, and the whites of 2 more; ½ cup of powdered sugar; 2 tablespoonfuls of corn-starch wet in cold milk; 1 tablespoonful melted butter; 1 pint of milk.
Scald the milk, stir in the corn-starch, and, when it begins to thicken, take from the fire and put in the butter. When lukewarm, whip in the beaten yolks until all are very light. Put a thick substratum of peaches into a dish; strew with sugar, and pour the creamy compound over them. Bake in a quick oven ten minutes and spread with a méringue made of five whites whipped stiff with a little powdered sugar. Shut the oven-door until this is firm. Eat cold with cream.
Third Week. Monday.
Quick Soup.
2 lbs. of raw lean beef, chopped very fine; 3 pints of boiling water in which an onion, a turnip, and a carrot—all pared and sliced—have been boiled twenty minutes; pepper, salt, and a tablespoonful of tomato catsup.
Put the beef into a tin pail and set in cold water. Bring this slowly to a boil, then pour in the boiling water upon the smoking hot meat inside. Cover closely, boil for half an hour in the hot water; turn into a saucepan; season, simmer ten minutes, strain, pressing and wringing the meat, and pour into the tureen.