Queen of Puddings with Strawberry Méringue.
1½ cups of sugar.
5 eggs.
2 cups fine bread-crumbs.
1 tablespoonful of butter.
Lemon flavoring.
1 quart fresh milk.
1 pint fresh strawberries.
Cream the butter, and a cup of sugar. Beat in the whipped yolks; the crumbs, soaked in the milk; lastly, the seasoning. Fill a pudding-dish two-thirds full and bake until the custard is “set.” Draw to the mouth of the oven, and cover with the strawberries, rolled in sugar, then with a méringue made of the whipped whites and the half-cup of sugar. Bake until the méringue begins to color. Eat cold with cream.
Second Week. Friday.
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A Soup Maigre.
Fried Shad. Roe Croquettes.
Mashed Potatoes. Stewed Tomatoes with Onion and Bread.
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Cup Custards, Baked.
Corn-Starch Cake.
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