Some good puff-paste; whites of 2 eggs; ½ cup of sweet jelly; 1 cup of cream, whipped to a froth; 3 tablespoonfuls powdered sugar; vanilla, or other flavoring.
Roll out the paste as for pies. Cut into squares five inches across. Have ready well-greased muffin-rings, three inches in diameter. Lay one in the centre of each square; turn up the four corners so as to make a cup of the paste; pinch the tips upon the upper edge of the ring to keep it in place, and having prepared all, bake in a quick oven. When done, pull out the rings with care; brush the paste, outside and in, with the white of egg, and set back to brown. When cold, wash on the inside with the jelly, and fill with the whipped cream, sweetened and flavored.
Fourth Week. Saturday.
Vegetable Soup à la Crécy.
2 lbs. of coarse, lean beef, cut into strips; 2 lbs. of knuckle of veal, chopped to pieces; 2 lbs. of mutton bones, and the bones left from your cold veal, cracked to splinters; 1 lb. of lean ham; 4 large carrots; 2 turnips; 2 onions; bunch of herbs; 3 tablespoonfuls of butter, and 2 of flour; 1 tablespoonful of sugar; salt and pepper; 7 quarts of water.
Put on meat, bones, herbs and water, and cook slowly five hours. Strain the soup, of which there should be five quarts. Season meat and bones, and put into the stock-pot with three quarts of the liquor. Save this for days to come. While the soup for to-day is cooling that you may take off the fat, put the butter into a frying-pan with the sliced carrots, turnips, and onions, and fry to a light brown. Now, add a pint of the skimmed stock, and stew the vegetables tender; stir in the flour wet with water; and put all, with your cooled stock, over the fire in the soup-kettle. Season with sugar, cayenne and salt; boil five minutes; rub through a colander, then a soup-sieve, heat almost to boiling, and serve.
Glazed Ham.
Soak and boil a ham twenty minutes to the pound, and let it get almost cold in the water. Skin it neatly, and coat with a paste made of a cup of cracker-crumbs, one of milk, two beaten eggs, and seasoned with pepper. Set the ham in the oven until the glazing is browned, moistening, now and then, with a few spoonfuls of cream. Wind frilled paper about the shank, and garnish with parsley.