Stewed Corn.
Empty a can of corn into a saucepan; cover with boiling salted water, and stew half an hour. Drain off the water, and cover the corn with a cupful of drawn butter, well seasoned. Simmer, stirring often, fifteen minutes, and pour out.
Arrowroot Pudding—Hot.
3 even tablespoonfuls arrowroot; 1 quart fresh milk; 1 tablespoonful of butter; 4 tablespoonfuls of sugar; 4 eggs, beaten light; nutmeg and vanilla flavoring.
Scald the milk; wet the arrowroot with cold water, and stir into the hot milk, until the latter is well thickened. Cream the butter and sugar; beat up very light with the eggs, and stir into the thickened milk. Flavor; pour into a buttered mould; set in a pot of boiling water—not deep enough to float it—and boil steadily for one hour. Set in cold water one minute, and turn out upon a hot dish. Eat with brandy or wine sauce. It is very nice.
Fourth Week. Wednesday.
Sweetbread Ball Soup.
Boil, blanch, cool, and chop very fine two sweetbreads; mix with them one-third their bulk of fine crumbs, previously soaked, and rubbed smooth with a little cream. Beat up the yolk of a raw egg, and work all with pepper and salt to a paste. Make into small balls with floured hands, and set by for half an hour in a cold place. Strain off two quarts of soup from your stock-jar, when you have skimmed it. Heat and boil slowly five minutes, skimming it well. Drop in the balls very carefully—not to break them; simmer ten minutes very gently, to avoid the same catastrophe, and pour into the tureen.