Baked Cup Custards.
1 quart of milk; 5 eggs; 1 cup of sugar; lemon flavoring for custard, and lemon-juice for the méringue.
Heat the milk, add all but two tablespoonfuls of sugar to the beaten yolks of all the eggs and the whites of two, and pour the scalding milk upon them, mixing in well. Fill buttered stone-china cups with this custard; set in a dripping-pan of hot water, and bake until “set.” Then pile upon them roughly a méringue made of the reserved whites, whipped stiff with the rest of the powdered sugar and the lemon-juice. Shut the oven until these begin to be tinged. Eat cold from the cups.
Fourth Week. Friday.
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Corn Soup.
Mayonnaise of Lobster. Beefsteak au Maître d’Hôtel.
Stewed Lima Beans. Fried Cucumbers.
Boiled Potatoes.
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Blackberry Pie.
Iced Tea.
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