Cream butter and sugar, and whip in the yolks, then the yellow pulp and the grated peel of the oranges. Beat three minutes; add the milk, then flour and whites, alternately. Pour into a buttered mould, and boil one hour. Eat hot, with jelly sauce.
Second Week. Wednesday.
Barley Cream Soup.
2 lbs. of veal—cut from the knuckle; 1 cupful of barley; 3 quarts of water; salt and pepper; chopped parsley.
Put the meat, cut into strips, into a pot with the water and barley, and cook slowly four hours. Pick out the meat, having strained off the liquor into a bowl; then rub the barley through a soup-sieve. Season with pepper, salt, and parsley; boil up once, and serve. It should be of a creamy consistency.
Roast Chine of Pork.
Boil half an hour in hot salted water. Take out and lay upon a dish to cool somewhat. (Put the pot liquor into the stock-pot.) Rub the warm chine all over with a little pepper and powdered sage; then, with beaten egg; strew with bread-crumbs, and set in a good oven until tender. Should it brown too fast, cover it. Pass apple sauce with it.
Peas Pudding.
4 cups of split peas; 1 tablespoonful of butter; 3 eggs; pepper and salt; 1 small onion.