Sponge-Cake Soufflé Pudding.
12 square (penny) stale sponge-cakes; 5 eggs; 1 cup of milk; 2 glasses of sherry; ½ cup of sugar.
Lay the cakes in a buttered pudding-dish; pour the wine over them, and cover for half an hour. Heat the milk; pour upon the beaten yolks and half the sugar. Stir over the fire until quite thick. Pour, gradually, upon the cakes, letting it soak in well before adding more. Put into the oven, and, when very hot, cover with the whites, whisked stiff with the rest of the sugar, and shut the oven-door until the méringue is colored. Make on Saturday, and eat cold on Sunday.
Third Week. Monday.
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Second Edition Soup.
Boiled Corned Beef. Roast Potatoes.
Scalloped Cabbage. Horseradish Sauce.
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Farina Pudding.
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