Soak the crumbs in the hot milk; beat in the cheese; then the yolks of the eggs, pepper and salt. Have a buttered pudding-dish ready, and just before the fondu goes into the oven whip in the whites of the eggs, already frothed. Pour into the dish, bake in a brisk oven, and send at once to table, as it soon falls. This is a delightful accompaniment to ham.
Spinach with Eggs.
Pick the leaves from the stems, wash well, and boil in hot water, a little salted, for twenty minutes. Chop and drain. Return to the saucepan with a tablespoonful of butter, a teaspoonful of sugar, a little pepper and salt. Have ready the yolks of three eggs, rubbed to powder, then wet up with a little cream or milk. Stir all together in the saucepan, beating with a wire spoon, until they are smooth and thick. Turn into a deep dish and garnish with the whites of the eggs cut into rings.
Stewed Potatoes.
Pare the potatoes; cut into quarters, and these into long, even strips. Lay in cold water half an hour, and cook in boiling water until tender, with half a minced onion. Drain off nearly all the water; pepper and salt, and add a cup of cold milk with a tablespoonful of butter rolled in flour. When it thickens, stir in a little chopped parsley. Simmer five minutes and serve. The potatoes should not be allowed to break so much as to lose their shape.
Seymour Pudding.
- ½ cup of molasses.
- 1 scant cup of milk.
- ½ cup of raisins, seeded and cut in half.
- ½ cup of currants.
- ½ cup of suet, powdered.
- ½ teaspoonful of soda dissolved in hot water.
- 1 egg.
- 1 teaspoonful mixed cinnamon and mace.
- A little salt.
- 1½ cups of Graham flour.
Stir molasses, suet, and milk together, add the egg, spice, flour, fruit, well dredged with flour—at last, the soda. Beat hard five minutes before putting it into a buttered pudding-mould. Boil two hours and a half. Eat with butter and sugar.
Third Week. Sunday.