2 small onions; 2 heads of lettuce, pulled to pieces; 1 boiled beet, cold and sliced; 3 tablespoonfuls salad-oil; 2 of vinegar; yolk of 1 raw egg; 1 saltspoonful of salt, and same of made mustard.
Chop the onions exceedingly small, and beat into the whipped egg the salt, mustard, the oil, last of all, the vinegar. Put the lettuce into a dish; cover with the beet-root, and pour on the dressing.
Lemon Cream Pie.
1 cup of sugar; 1 tablespoonful of butter; 1 egg; 1 lemon, pared carefully, even to the white rind, and the seeds removed; 1 tablespoonful corn-starch, wet in cold water; 1 cup of boiling water.
Stir the corn-starch into the water, and pour over the creamed butter and sugar. When cold, add the minced lemon and grated peel, with the egg. Beat hard and bake in open shells of paste. Eat cold.
Second Week. Friday.
Turnip Soup.
12 turnips; 4 tablespoonfuls of butter; 2 tablespoonfuls of flour; 1 quart of milk; 2 quarts of water; 1 onion; chopped parsley; salt and cayenne.
Pare, slice, and put the turnips on with the onion in the water. Cook soft, pulp through a colander, and return, with the water, to the fire. Melt the butter in a saucepan, stir in the flour, and cook ten minutes, stirring all the time in one direction. Add the milk, stirring it in gradually; take from the fire. Simmer the turnip purée five minutes after adding seasoning and chopped parsley; pour in the thickened milk, boil up once, and serve.