Farina Custard.
1 quart of milk.
4 tablespoonfuls of farina.
3 eggs well beaten.
1 cup of sugar.
Vanilla essence—2 teaspoonfuls.
1 saltspoonful of salt.
Heat the milk to scalding; stir in the farina, which should have been previously soaked in a little cold water for an hour. Cook in a farina-kettle fifteen minutes, stirring often. Take out a cupful and beat into the eggs already whipped up with the sugar. Put into the kettle, stir in salt and flavoring, boil two minutes, and pour into a deep dish. Eat warm, putting a teaspoonful of sweet fruit jelly upon the top of each saucerful in serving.
Third Week. Tuesday.
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Plain Calf’s Head Soup.
Boiled Mutton. Minced Cabbage.
String-Beans. Beet-root Salad.
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Corn Meal Puffs.
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