1 long or square stale sponge-cake; ¼ lb. of citron; 1 glass of brandy; 1 cup of sherry wine; 1 pint of milk; 3 eggs; ½ cup of sugar.
Cut the citron into strips, and stick in regular rows in the top of the cake. Six hours before you will want to use it, pour over it, a little at a time, the liquor. It should absorb it all, and hold it with Dutch perseverance. Heat the milk; pour upon the beaten yolks and sugar. Stir and cook until it thickens. When cold, pour around the cake, as it lies upon a long dish, and cover the dominie and his bed with a méringue of the whites, beaten up with a little sugar. The citron spikes should be just visible through the snowy blanket.
Fourth Week. Thursday.
A Western Soup.
1 sheep’s head, cleaned, with the skin on; 4 cleaned pig’s feet; 2 onions; 2 carrots; 2 turnips; bunch of sweet herbs; 6 quarts of water; 12 whole peppers; salt to taste.
Put the head and feet into the soup-pot, and pour over them the water. When they have boiled slowly two hours, and been often skimmed, put in the sliced vegetables and herbs, and cook three hours longer, replenishing with boiling water as the liquid sinks. There should be five quarts of soup. Strain; lay aside the sheep’s tongue to cool, with the meat from one of the feet. Season the rest of the meat and bones; put into the stock-pot; pour over it all the soup not needed for to-day, also the skimmed pot-liquor from your ham, if it was corned—not smoked. Season, and set in a cold place. Cool and skim the soup meant for to-day; season, and put in the sliced tongue and dice of pig’s feet. Boil one minute.
Roast Chickens and Cresses.
Roast as directed on Thursday, First Week in October, and lay a thick border of fresh water-cresses around them on the dish, with a bunch under—or over—each wing.