Scalloped Tomatoes.
Pare and slice. Scatter fine crumbs in the bottom of a bake-dish; cover with slices of tomatoes, seasoned with sugar, pepper, salt, and butter. Cover with crumbs, and these with tomatoes. Fill the dish in this order, covering all with crumbs, with bits of butter sprinkled upon them. Bake, covered, half an hour, and brown.
Bavarian Cream.
1 pint rich milk, and the same of sweet cream; yolks of 4 eggs; ½ oz. gelatine; 1 small cup of sugar; 2 teaspoonfuls vanilla or other extract.
Soak the gelatine two hours in enough cold water to cover it. Heat the milk, and stir in the gelatine until melted. Pour this upon the beaten yolks and sugar, and heat until it begins to thicken. It should not boil. Take from the fire, flavor, and let it cool somewhat. The cream should have been whipped stiff in a syllabub-churn. Beat, a spoonful at a time, into the lukewarm custard, until it is like sponge-cake batter. Pour into a wet mould, and set on ice to form. It will be formed in a few hours, if buried in the ice.
Fourth Week. Sunday.
Fancy Macaroni Soup.
Take the fat from your soup-stock, add a pint of boiling water, and bring to a slow boil. Strain all through a colander. Pour off two quarts, through a soup-sieve, into your soup-kettle, and set over the fire to simmer clear. Pulp the vegetables left in the colander, and press the juice out of the meat into the rest of the broth. Remand this to the stock-pot. When that in the soup-kettle has boiled ten minutes, and been skimmed carefully, add a half cup of what is known as “fancy macaroni,” cut into fantastic shapes, expressly for soups. It should have been boiled twenty minutes, or until tender, in hot salted water. Simmer one minute in the soup; add seasoning, if needed, and serve.