Rub sugar, salt, pepper, and mustard, to a paste with the oil. Pound the yolks fine, and work in. Then whip in, very gradually, the vinegar. Arrange the vegetables, all cut up neatly, in a salad-bowl, and strain the dressing over it. Garnish with the whites, sliced, laid around in a chain, with a nasturtium flower in every two or three links.
Peach Trifle.
12 fine peaches, pared and sliced very thin; 1 package Coxe’s gelatine; 2 cups white sugar; 1 pint of boiling and 1 cup of cold, water; 1 cup of rich, sweet cream, with a pinch of soda dissolved in it, then whipped light in a syllabub-churn.
Soak the gelatine two hours in the cup of cold water. Put it, with peaches and sugar, into a bowl; cover, and let stand an hour. Then pour on the boiling water; stir and mash the peaches, and strain through muslin. When cold and slightly congealed, beat in quickly, a spoonful at a time, the whipped cream. It should be thick and white, or faintly colored. Form in a wet mould set an ice. Eat with cake.
Fourth Week. Friday.
Cauliflower Soup, without Meat.
1 fine cauliflower; 2 tablespoonfuls of butter rolled in 1 of flour; 1 onion; bunch of parsley; 2 blades of mace; 2 quarts of water; 2 cups of milk; pepper and salt; a pinch of soda in the milk.
Cut the cauliflower into bunches, reserving about a cupful of small clusters to put whole into the soup. Chop the rest, also the onion and herbs, and put on in the water, with the mace. Cook an hour, and rub through a colander. Return the purée, thus obtained, to the pot, and season with pepper and salt. As it boils, stir in the whole clusters, previously boiled tender in hot, salted water, and left to cool. When the soup is again hot, put in the floured butter; stir until this has thickened; pour into the tureen, and add the boiling milk. Pass sliced lemon and cream crackers with it.