Cracker and Jam Pudding.
3 eggs; ½ cup cracker-crumbs; ½ cup sugar; i tablespoonful of butter; 1 cup of milk; ½ lemon—juice and grated peel; 3 tablespoonfuls of jam.
Heat milk and crumbs together until scalding. Turn out to cool, while you rub butter and sugar to a cream—adding the lemon. Stir in the beaten yolks, the soaked cracker and milk—at last, the whites. Butter a bake-dish; put the jam at the bottom; fill up with the mixture, and bake, covered, half an hour; then brown. Eat cold, with sifted sugar on top. Or, if you like, you can put a méringue over it before taking from the oven.
Second Week. Sunday.
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“That Soup” Again.
Roast Turkey, Garnished with Sausages. Mashed Turnips.
Canned Corn Pudding. Sweet Potatoes.
Cranberry Sauce.
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Orange Snow and Snowdrift Cake.
Hot Coffee.
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