Plain Macaroni Pudding.
½ lb. macaroni, broken in pieces an inch long, boiled tender (or about twenty minutes) in hot, salted water.
1 tablespoonful of butter.
1 large cup of milk.
2 tablespoonfuls powdered sugar.
2 eggs.
Grated peel of half a lemon.
A little cinnamon and salt.
When the macaroni is tender, drain off the water and add the salt and butter. Heat the milk and pour over the beaten eggs, sugar and flavoring. Mix with the macaroni, and bake in a buttered pudding-dish, covered, for half an hour; then brown. Eat with butter and sugar.
Third Week. Tuesday.
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Pot-au-feu.
Boiled Leg of Mutton. Potatoes à la Lyonnaise.
Stewed Pie-Plant. Caper Sauce.
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Peach Lèche Crèma.
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