Sweet Potatoes.
Boil until tender; strip off the skins; lay in an oven to dry for some minutes and serve.
Queen’s Pudding.
2 cups of milk; 4 eggs; ½ package of gelatine; ½ cup of sugar; vanilla or other essence; 1 sponge-cake; 2 glasses of wine; raspberry or other jelly.
Soak the gelatine in the milk for one hour. Put into a farina-kettle and heat to boiling, stirring until the gelatine is dissolved. Pour upon the beaten eggs and sugar; return to the fire and cook one minute. Pour half, when cold, into a wet mould. After half an hour, cover this with slices of sponge cake with jelly spread between them. Wet these well with wine. Add the rest of the custard, and set the mould upon ice, or in a cold place.
Make this pudding on Saturday.
Third Week. Monday.
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Giblet Soup.
Turkey Scallop. Boiled Rice.
Stewed Tomatoes. Baked Potatoes.
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Apple Méringue Pie.
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