Empty a can of tomatoes into a saucepan. Stew twenty-five minutes; season with pepper, salt, sugar, and stir in a lump of butter rolled in flour. Simmer ten minutes, and serve.
Quaking Custard.
3 cups of milk; yolks of 3 eggs, using the whites for the méringue; ½ package Cooper’s gelatine; 6 tablespoonfuls of sugar; juice of 1 lemon for méringue; flavoring extract for custard.
Soak the gelatine two hours in a cup of the milk. Heat the rest of the milk; add that in which the gelatine is, and stir over the fire until the gelatine is melted. Take from the fire and pour upon the beaten yolks and sugar. Heat slowly, and stir until it thickens well. Cool, stirring every quarter of an hour. When cold, flavor and pour into a wet mould. Set in ice, or in a cold place. When it is firm, turn out and surround with a méringue made by whipping the whites stiff with a little powdered sugar, and the lemon-juice.
Second Week. Friday.
Turnip Soup.
12 turnips; 3 tablespoonfuls of butter; 1 onion; 2 stalks of celery; bunch of herbs; 2 cups of milk; pepper and salt; 2 quarts of water; 1 tablespoonful—even—of flour.
Pare and lay the turnips in cold water half an hour. Slice into the soup-pot, with the onion and celery; also the chopped herbs. Pour on two quarts of cold water, and boil until the vegetables are broken to pieces. Rub, with their liquor, through a sieve. Season, and return to the fire. When it boils, stir in the butter cut up in the flour; cook five minutes; pour into the tureen, and add the boiling milk.