Spanish Cream.
½ box of gelatine; 1 quart of milk; yolks of 3 eggs; 1 small cup of sugar; flavor with vanilla, or other essence.
Soak the gelatine one hour in the milk. Put into a farina-kettle, and stir as it warms. When hot, pour over the beaten yolks and sugar; put back into the kettle, and heat to scalding. Strain through tarlatan; flavor and pour into a wet mould. Do this on Saturday, and set in a cold place. Eat with cream, or without.
Second Week. Monday.
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Vermicelli Soup.
Mutton Chops. Baked Sweet Potatoes.
Tomato Sauce. Savory Rice Pudding.
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Oranges, Bananas, and Pears.
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