Rice Snow.
1 quart of milk; 5 tablespoonfuls of rice flour; the whites of 4 eggs; 1 great spoonful of butter; 1 cup of powdered sugar; a pinch of cinnamon, and same of nutmeg; vanilla, or other extract; a little salt.
Scald the milk, and stir in the flour wet up to a thin paste with cold milk. Cook until it begins to thicken; add sugar and spice; simmer five minutes, stirring all the while; pour out, and beat in the butter. Let it get cold; flavor, and whip, a spoonful at a time, into the whisked whites. Set to form in a wet mould. Prepare on Saturday. Turn out on Sunday, and eat with sweet cream. If more convenient, you can substitute corn-starch for the rice flour.
White Mountain Cake.
See “General Receipts No. 1, Common Sense in the Household Series,” page 319.
Third Week. Monday.
Sago Soup.
Cut all the meat from your cold leg of lamb; crack the bone to splinters; put on, with gristly bits of meat, skin, etc., in three quarts of water, with an onion, and boil slowly, at the back of the range, down to one quart. Strain, cool, and skim. Add to what has been saved from the mock-turtle stock made on Saturday. Heat, and stir in half a cup of pearl sago, previously soaked three hours in a very little water. Season, and simmer half an hour.