- 1 cup of tapioca.
- 5 eggs.
- 3 pints of milk.
- 1 cup of sugar.
- 2 tablespoonfuls of butter.
- ½ lb. of raisins.
- Half the grated peel of a lemon.
- A little salt.
Soak the tapioca for one hour in a pint of the milk; pour into a farina-kettle, surround with warm water, salt very slightly, and bring to a boil. When soft throughout, turn out to cool, while you make the custard. Heat a quart of milk to scalding; pour over the beaten eggs and sugar, this last having been rubbed to a cream with the butter. Mix with the tapioca—lemon-peel and raisins last. Dredge the fruit lightly with flour, and beat all up hard. Bake in a buttered dish one hour—at first covered.
Eat warm, with powdered sugar. It is better for not being too hot.
Second Week. Thursday.
Celery Soup.
- 2 lbs. of veal.
- 1 slice of corned ham, or a ham-bone.
- 2 bunches of celery.
- 2 cups of milk.
- 2 tablespoonfuls of corn-starch wet up in water.
- 2 tablespoonfuls of butter.
- 1 teaspoonful of sugar.
- 1 onion.
- Dice of fried bread.
- Pepper and salt.
- 3 quarts of water.
Chop the meat, onion, and herbs; cover with the water and put on to stew early in the day. When the meat has boiled to rags and the liquid reduced one-half, strain, and put in the celery, cut into small pieces. Use the best parts only. Stew soft; rub through a colander and return with the broth to the saucepan. Season, add the sugar, boil up and skim, and put in the milk. Heat, and add corn starch. When it again boils, you stirring all the while, put in the butter.
Take off so soon as this has melted, and pour over the fried bread in the tureen.