8 large tomatoes, pared and sliced thin; 6 ears of corn, the grains shaved from the cob by successive strokes of a keen knife; sugar, pepper, salt, and butter.
Put corn and tomatoes together, and cook forty minutes. Season, and simmer ten minutes more. Pour out.
Nutmeg Melons and Peaches.
Halve the melons, take out the seeds, and put a piece of ice in each half. Pile the peaches in a fruit-dish, or basket, with green leaves between.
Fourth Week. Sunday.
Clear Soup.
Take the fat from your soup-jelly; pour into a pot and heat until you can strain it off from the meat. Cut up the latter; season with salt and a little spice, and put back on the ice. There is still gelatine enough in it to make it valuable. Boil and skim your soup two or three minutes, and add a small cup of German sago which has been soaked in a little water one hour. When clear, serve.
Larded Ducks.
After cleaning and washing, lard the breasts of a pair of ducks with narrow strips of bacon. You must have a larding-needle for this, since both ends of the lardoons must project upon the same surface. Half roast the ducks; put on in a saucepan, with two cups of broth made by abstracting a cup of jelly from your soup-stock, thinning it with boiling water and seasoning it. Add a chopped onion and a glass of claret. Stew half an hour, or until tender; dish; take the fat from the gravy, thicken, boil and pour half over the ducks, the rest into a boat.