Pour the hot milk upon the soaked oatmeal, and stir over the fire for fifteen minutes. Add the bread-crumbs, beat up well; put in the onion, herbs, butter, pepper, and salt, lastly the whipped eggs. When very light, butter a mould, pour in the pudding, set in a pan of boiling water, and this in a moderate oven. Bake one hour, turn out, and send around a boat of drawn butter with it.
Baked Potatoes.
Bake in a steady oven until soft; wipe, and send to table without peeling them.
Creamed Parsnips.
Boil tender, scrape and slice lengthwise. Put over the fire with two tablespoonfuls of butter, pepper, and salt, and a little minced parsley. Shake until the mixture boils. Dish the parsnips, add to the sauce three tablespoonfuls of cream in which has been stirred a quarterspoonful of flour. Boil once, and pour over the parsnips.
Susie’s Bread Pudding.
1 quart of milk; 4 eggs; the whites of three, more for méringue; 2 cups fine dry crumbs; 1 tablespoonful melted butter; 1 cup of sugar; juice and half the grated peel of 1 lemon.
Beat eggs, sugar, and butter light. Soak the crumbs in the milk, and mix well, beating long and hard. When nearly done spread with a méringue made of the whipped whites of three eggs and a little powdered sugar. Eat cold.
First Week. Wednesday.