Boil more than an hour, scrape and slice round. Dish, and pour upon them a little butter heated with a like quantity of vinegar, and seasoned with pepper and salt.
Rusk Fritters.
12 stale rusks; 5 eggs; 4 tablespoonfuls of white sugar; 2 glasses of sherry.
Cut all the crust from the rusks and divide each into two or three pieces of equal size. The slices should be an inch thick. Pour the wine over them; let them lie in it five minutes, then drain upon a sieve. Beat eggs and sugar together. Lay the soaked rusks in these for a minute, turning over and over, so as to coat them well. Fry in boiling lard to a golden brown. Drain well and sprinkle with powdered sugar mixed with cinnamon, and serve hot with or without sauce.
First Week. Thursday.
Celery Soup.
12 stalks of celery; 3 pints of soup-stock; 1 cup of milk; pepper and salt; 1 teaspoonful of sugar; ½ onion; 1 teaspoonful of flour wet up in cold milk.
Scrape and cut up the celery into inch lengths. Cook fifteen minutes in a little hot water; drain and add three pints of stock with the onion; stew gently until the celery is very soft. Pulp through a colander into the soup; season and return to the fire. Boil up; put in the sugar and pour into the tureen. Add a cup of boiling milk thickened with the flour.