Coffee Custard Méringue.
6 eggs—whites and yolks separated; 1 quart of milk; 1 cup of sugar; 1 cup of strong made coffee.
Whip the whites to a stiff froth with a little powdered sugar. Heat the milk—with a pinch of soda in it; lay the méringue upon it in great spoonfuls, turning when the lower side is poached. Lift with a skimmer, as each spoonful is done, and lay upon a sieve to cool and drain. When all are out of the milk, pour it upon the beaten yolks and sugar. Return to the farina-kettle, and stir until it begins to thicken. Take from the fire, and stir in the hot coffee. When all are cold put the méringues into a glass bowl, and pour the custard over them. The méringues will at once rise to the surface, coated with the custard.
Third Week. Saturday.
——
Excellent Stock Soup. Veal Collops with Tomato Sauce.
Rice Croquettes à la Princesse.
Boiled Potatoes. Squash.
——
Lausanne Pudding.
——