1 cup of milk; 1 tablespoonful of butter rubbed in a cup of sugar; 2 eggs; 3 cups of prepared flour; a little salt.
Beat the yolks into the butter and sugar; add the milk, then the flour, alternately with the whisked whites. Bake in a cake-mould; turn out hot upon a plate, cut in slices, and eat with sweet sauce.
Third Week. Friday.
Fish Chowder.
3 lbs. of cod, or halibut, or any other firm white fish; 8 potatoes, sliced and parboiled; 1 sliced onion, large; ½ lb. fat salt pork, cut into dice; 2 cups of boiling milk, with a pinch of soda stirred in; 6 Boston crackers, split and buttered thickly; chopped parsley, pepper, and salt to taste; 1 lemon, pared and cut into thin slices; claret.
Fry the pork in its own fat; add the onions, and, when they are brown, drain from the fat. Put a layer of pork into the soup pot; then, one of potatoes, peppered; next, fish, onions, more pork, and so on. Pour in a glass of claret, then just enough boiling water to cover all. Stew gently half an hour. Line the tureen with buttered crackers; pour on the boiling milk, and set the tureen in boiling water until the chowder is done. Just before taking it up add the parsley. Boil one minute, and pour out.
Omelette with Gravy.
6 or 8 eggs; 1 tablespoonful of cream; 1 scant cup of gravy left from or made of the remains of yesterday’s chickens; butter for frying.
Put a good piece of butter in a frying-pan, and when it hisses, pour in the beaten eggs. Shake and loosen them as they form; fold over in the middle; invert the pan over a hot dish, and pour hot, savory gravy around it.