Margherita Lemon Custard.
5 eggs.
1 quart of milk.
Half the grated peel of a lemon.
5 tablespoonfuls of white sugar.
Beat the whites of two eggs and the yolks of five very light; add the sugar and pour over these the milk, scalding hot. Lastly, put in the grated peel, pour into a buttered pudding-dish, and set in a pan of hot water. Put both into the oven, and bake the custard until it is well “set.” Then spread with a méringue made of the reserved whites beaten stiff with a little powdered sugar. Shut the oven door, and cook the méringue until slightly tinged with yellow-brown. Eat cold.
Third Week. Saturday.
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English Soup.
Mutton Chops, Broiled. Browned Potato.
Stewed Tomatoes. Sweet Pickles.
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Orange Fritters with Beehive Sauce.
Coffee.
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