Marmalade Roll.
1 quart prepared flour—Hecker’s always, when you can get it.
1 tablespoonful of lard and two of butter.
1 pint of milk, or enough for soft dough.
1 cup of sweet marmalade.
Rub the lard into the flour; wet into a soft paste with the milk, and roll out very thin. Baste thickly with the butter, sprinkle with flour lightly, and roll up in close folds. Lay upon ice, or in a very cold place, one hour. Roll out into a square sheet, a quarter of an inch thick, spread with the marmalade, leaving a narrow margin all around, and roll up neatly. Lay in a buttered baking-pan, the joined edge downward, and bake three-quarters of an hour. Wash over with white of egg, beaten with a little sugar, just before you take it up. Eat hot with a good sauce.
Third Week. Thursday.
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Sheep’s Head Soup.
Roast Beef. Fried Potatoes.
Asparagus with Eggs. Spinach on Toast.
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Corn-Starch Blanc-Mange with Preserves.
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