Open the can an hour before cooking, and pour out. Put into a saucepan with a little minced onion, and stew twenty minutes. Season with sugar, pepper, salt, and a good piece of butter rolled in flour, and cook ten minutes more.
Beets Sautés.
Wash, cut off the tops, and boil more than an hour. Scrape, cut into round slices, and put into a saucepan with two tablespoonfuls of butter, one of vinegar, and pepper and salt to taste. Heat, toss, and stir ten minutes.
Omelette Méringue.
8 eggs; juice of a lemon, and half the grated peel; 4 tablespoonfuls of powdered sugar; a little sweet jam or jelly; a pinch of salt; butter.
Beat eight yolks and four whites light; add salt, lemon-juice, and a tablespoonful of powdered sugar. Put a tablespoonful of butter in a frying-pan, and when it heats, run it all over the bottom. Pour in the omelette, shaking and loosening from the sides with a spatula. So soon as it is done at the edges sufficiently to be folded, lay a great spoonful of jam or jelly upon it; fold over, and turn out upon a stone-china dish. The méringue, made of the remaining whites and sugar, should be ready—beaten with the lemon-peel. Heap upon the omelette, and set upon the upper grating of the oven to “set” and brown.
Fourth Week. Wednesday.
Barley Cream Soup.
3 lbs. lean veal; 1 onion; ½ lb. pearl barley; 4 quarts of water; salt, pepper, and a cup of milk.