Neapolitan Pudding.
1 large cup of bread-crumbs soaked in milk.
¾ cup of sugar.
5 eggs.
1 lemon, juice and grated rind.
½ lb. stale sponge-cake.
½ lb. almond maccaroons.
½ cup jelly or jam.
1 small tumbler of sherry wine.
½ cup of milk for the crumbs.
1 tablespoonful melted butter.
Cream butter and sugar. Beat in the whipped yolks; then the crumbs, the lemon, and when this is a smooth paste, the whites. Butter a mould thickly, and cover the bottom with dry bread-crumbs, and these with maccaroons, laid evenly. Wet with wine, and pour on a layer of the mixture just made; next, put sliced cake spread with jelly, then more maccaroons wet with wine, more custard, cake and jam, until all the materials are used up, with a layer of custard on top. Cover closely; set in a pan of boiling water and cook three-quarters of an hour in the oven, then remove the top and brown. Turn out carefully, and pour over it a sauce made of currant-jelly warmed, and beaten up with two tablespoonfuls of melted butter and a glass of wine. A plain round mould is best for this pudding.
Second Week. Sunday.
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Soup à l’Italienne.
Beef à la Mode. Asparagus upon Toast.
Green Peas. Mashed Potatoes.
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Tropical Snow with Jelly Cake.
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