Whip the whites to a very stiff froth, thick enough to be cut with a knife. Beat the yolks smooth and long; add to these the sugar, whip up well, and flavor. Grease a neat pudding-dish abundantly with the tablespoonful of butter. The last thing before you take your seat at the table, do all this; stir whites and yolks together, and put into a steady, not too hot, oven. If you have a teachable cook, let her learn how to put the prepared ingredients together after dinner has gone in. The oven-door should be opened as seldom as possible, certainly not under fifteen minutes. By this time the omelette should have risen high, and be of a golden brown. Partly close the oven-door, to keep it hot, and let it be served as soon as possible in the bake-dish.
Never attempt this or any other nerve-trying dish, for the first time, for others than a family party. Yet it is easy enough when you have once learned for yourself how long to cook it, and how soon it will fall.
Tea and Toasted Crackers.
Split Boston crackers, toast, butter; put where they will keep hot, and pass with an after-dinner cup of tea.
First Week. Saturday.
Gravy and Sago Soup.
- 4 lbs. coarse beef, cut into strips.
- 3 lbs. of bones.
- 1 slice of lean corned ham.
- 4 onions.
- 4 cloves.
- 1 bunch of sweet herbs.
- ¼ lb. of German sago.
- Pepper and salt.
- 5 quarts of water.
- 2 stalks of celery, cut small.
Cut the beef into narrow strips, the onions into slices. Fry the latter brown in dripping, strain them out, and set aside. Return the dripping to the pan, and fry the meat until it is nicely browned, but not crisp. Lastly, fry the bones in the same fat. They should be broken up small. Put meat, bones, celery, spice, and onions into a pot with a quart of cold water; cover closely, and put where it will not boil under an hour, but will heat all the time. This is to draw out color and open the pores (so to speak) of the meat. So soon as it boils add four quarts more of cold water. Set where it will boil steadily, but never fast, for five hours. Strain, and cool sufficiently to make the fat rise. Take it off, put back over the fire, season, boil up and skim; put in the sago, which should have been soaked two hours in a little water, simmer fifteen minutes and serve.