String-Beans.
Cut off the stem and blossom ends; “string” with a sharp knife. Cut into short pieces and cook tender in boiling salted water. Drain, pepper, salt, and butter.
Strawberry Trifle.
1 quart of milk.
5 eggs, whites and yolks beaten separately.
1 stale sponge-cake.
1 cup of sugar.
1 cup of sweet cream.
Ripe strawberries.
Heat the milk; beat in yolks and sugar. Cook and stir until the custard begins to thicken. Slice your cake, and put a layer in a glass dish. Wet with the cream; cover with fresh, ripe berries, sprinkled with sugar, then more cake, cream, and berries, until the dish is three-quarters full. Pour the custard, gradually, over all. Beat the whites stiff with a little sugar and strawberry-juice, and heap roundly on the top. Lay rows of bright berries upon the méringue.
Second Week. Friday.
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Purée of Potatoes.
Salmon Scallops. Fricassee of Sweetbreads.
Raw Tomatoes. Roasted Potatoes.
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Baked Cherry Dumplings.
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