Pine-Apple Pie.
1 large pine-apple, pared and grated.
1 cup of sugar.
½ cup of butter.
5 beaten eggs.
A little nutmeg.
Some good pie-paste.
Cream, butter and sugar. Beat in the yolks for three minutes; add pine-apple and spice; lastly, the whites. Bake in open shells of paste. Eat cold.
Second Week. Thursday.
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Mulligatawny Soup.
Chicken Patés. Sea-Kale.
Potatoes au Maître d’Hôtel. Lettuce and Cress Salad.
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Queen of Puddings with Strawberry Méringue.
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