Cut into short lengths; cover with hot, salted water, and cook forty minutes. Drain; dish, and stir in pepper, salt, and butter.
Mashed Turnips.
See Sunday, Second Week in December.
Lemon Tartlets.
5 eggs; 5 tablespoonfuls of sugar; 1 quart of milk; ⅓ cup of prepared flour; 1 lemon, a large one—juice and grated peel; a pinch of salt.
Heat the milk; stir in the flour wet with a little cold milk, and heat again, stirring all the while. Pour upon the beaten yolks and sugar; cook for one minute. Take from the fire, and beat in the lemon-juice and grated rind. Have ready, baked and hot, some shells of puff-paste lining “patty-pans.” Fill with the mixture and cover each with a méringue made of the whipped whites and a little powdered sugar. Put into the oven to set, and lightly color the méringue. Eat fresh, but not hot.
Fourth Week. Sunday.
Clear Sago Soup.
Remove the fat from your soup-jelly. Pour off as much as you need for to-day, without disturbing the sediment. Heat, simmer and skim until the scum ceases to rise; put in half a cup of German sago which has been soaking one hour in a little water. Cook gently until clear.