Scald the milk, rub the chocolate to a smooth paste in a little cold milk. Stir into the milk and cook two minutes in it. Beat up the yolks of the five eggs with the whites of two, and the sugar. Pour the hot mixture, gradually, upon them, stirring deeply. Turn into a buttered pudding-dish, and set in a dripping-pan of boiling water. Bake until firm. When “set” in the middle, spread quickly, without taking from the oven, with a méringue made by whipping the reserved whites stiff with a very little sugar. Bake until this is done. Eat cold.
Second Week. Saturday.
Macaroni Soup.
- 3 lbs. knuckle of veal.
- 2 lbs. of lean beef.
- 1 lb. lean ham.
- 2 onions.
- 1 carrot.
- 2 turnips.
- Bunch of sweet herbs.
- ¼ lb. of macaroni cut into fancy shapes, usually known as “Italian Paste.”
- 6 cloves.
- 3 tablespoonfuls of butter.
- 6 quarts of water.
- 3 stalks of celery.
Mince the meat, crack the bones, and slice the vegetables. Mix all together. Put the butter in the bottom of a soup-pot, next the meat, then the vegetables and herbs; fit on a tight lid, and set the pot where it will warm very slowly. At the end of an hour, open it, pour off the gravy; increase the heat until the meat begins to brown on the sides of the pot. Return the gravy to the rest of the ingredients; cover with six quarts of cold water, and boil until the liquor has fallen to four quarts. This should be in four hours. Strain the soup; pressing out all the nourishment, and rubbing the vegetables through the sieve. Add the paste, or, if you cannot obtain it, the same quantity of pipe macaroni, boiled a few minutes in hot water, and left to get cool. Then, with a sharp knife or scissors, clip it into very short bits, and put into the soup. Season, boil up, skim well, and let all cook gently together for ten minutes. Half of the above quantity of stock will be enough for Saturday’s dinner. Therefore, before adding the macaroni, take out about two quarts, season well, and set aside for Sunday’s soup.
Baked Ham.
Soak overnight in warm water. In the morning, scrub it hard; trim away the rusty part of the under side and edges; wipe dry; cover the bottom with a stiff paste of flour and water, and lay, upside down, in the dripping-pan, with enough water to keep it from burning. Allow, in baking, twenty-five minutes to the pound. Baste a few times, to prevent the skin from cracking, and keep hot water in the pan. When a skewer will pierce the thickest part, take it up, plunge for one minute into cold water; skin carefully, brush all over with beaten egg, then strew very thickly with cracker-crumbs, and set in a hot oven to brown. Eat hot or cold, garnished with sprigs of celery or parsley.
Cheese Fondu.
- 1 pint of boiling milk.
- 1 cup very dry bread-crumbs. (Crush the crusts baked in yesterday’s oyster pie.)
- ½ lb. dry cheese, grated.
- 3 eggs.
- Pepper and salt.