Filling.
3 tart, well-flavored apples, grated; yolks of 2 beaten eggs; 1 cup of sugar; 1 lemon, juice, and half the grated rind.
Beat yolks, sugar, and lemon together. Grate the apples directly into this mixture. Put into a custard-kettle, with boiling water outside of it, and stir to a boil. When cold, put between the cakes. Eat fresh with cream.
Iced Coffee.
See Sunday of this Week.
First Week. Saturday.
White Stock Soup.
6 lbs. knuckle of veal; ½ lb. lean bacon; 2 tablespoonfuls of butter rubbed in 1 of flour; 2 onions; 2 carrots; 2 turnips; 3 cloves stuck in an onion; 1 blade of mace; bunch of herbs; 6 quarts of water; pepper and salt; 1 cup of boiling milk.
Cut up the meat and crack the bones. Slice carrots, turnips, and one onion, leaving that with the cloves whole. Put on with mace, and all the herbs except the parsley, in two quarts of cold water. Bring to a slow boil; take off the scum, as it rises, and at the end of an hour’s stewing, add the rest of the cold water—one gallon. Cover and cook steadily, always gently, four hours. Strain off the liquor, of which there should be about five quarts; rub the vegetables through the colander, and pick out bones and meat. Season these highly, and put, as is your Saturday custom, into a wide-mouthed jar, or a large bowl. Add to them three quarts of stock, well salted, and, when cold, keep on ice. Cool to-day’s stock; remove the fat; season, put in chopped parsley, and put over the fire. Heat in a saucepan a cup of milk, stir in the floured butter; cook three minutes. When the soup has simmered ten minutes after the last boil, and been carefully skimmed, pour into the tureen, and stir in the hot, thickened milk.