Scrape and cut blanched celery into inch lengths. Put into a glass dish, and pour over it a dressing made by rubbing a teaspoonful of sugar with half as much, each, of pepper, salt, and made mustard, with two tablespoonfuls of oil, and twice the quantity of vinegar, added gradually.
Macaroni Pudding.
1 cup macaroni broken into equal lengths; 1 quart of milk; 4 eggs; ½ lemon; 2 tablespoonfuls of butter; ¾ cup of sugar, a little mace.
Simmer the macaroni in half the milk until tender. Heat and add the other pint. While hot stir in the butter, the yolks beaten up with sugar, the mace, lemon-juice and peel—finally the whisked whites. Bake half an hour in a buttered mould—covered—then brown.
Fourth Week. Wednesday.
Venison Soup.
3 lbs. of venison, the coarser parts of the meat will do; 1 lb. lean ham; 1 onion sliced; 3 stalks of celery; 5 quarts of water; 1 can of corn, drained and chopped, pepper and salt; butter and flour.
Cut up the meat and put on with the onion, celery, and water. Stew slowly three and a half hours. Strain, pressing hard; cool, skim, and return the soup to the fire with the chopped corn. Stew half an hour; add the seasoning, a lump of butter rolled in flour, a half-cup of tomato-juice, and simmer ten minutes more.
If you cannot get venison use mutton for this soup.