Quaking Custard.
3 cups of milk; yolks of 3 eggs, using the whites for the méringue; ½ package Cooper’s gelatine; 6 tablespoonfuls of sugar; juice of 1 lemon for méringue; flavoring extract for custard.
Soak the gelatine two hours in a cup of the milk. Heat the rest of the milk; add that in which the gelatine is, and stir over the fire until the gelatine is melted. Take from the fire and pour upon the beaten yolks and sugar. Heat slowly, and stir until it thickens well. Cool, stirring every quarter of an hour. When cold, flavor and pour into a wet mould. Set in ice, or in a cold place. When it is firm, turn out and surround with a méringue made by whipping the whites stiff with a little powdered sugar, and the lemon-juice.
Second Week. Friday.
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Turnip Soup.
Boiled Cod. Mashed Potatoes.
Fricasseed Eggs. Canned Succotash.
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Chocolate Tartlets.
Tea and Albert Biscuits.
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