Cream Pudding.
1 quart of milk.
1 cup of hot boiled rice well cooked, but not broken.
1 cupful of sugar.
1 heaping tablespoonful of corn-starch.
5 eggs.
¼ teaspoonful of cinnamon and the same of grated lemon peel.
Heat the milk, stir in the corn-starch wet up with cold milk; then the beaten yolks and sugar. Add to these the heaping cup of boiled rice. Stir until it begins to thicken, add the seasoning, and pour into a buttered bake-dish. Bake until well “set”; spread with a méringue of the whites and a little sugar, made very stiff. When this has colored lightly, take from the oven.
Make on Saturday, and set on ice until Sunday. The colder it is, the better.
Third Week. Monday.
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Green Pea Soup.
Beef Miroton. Asparagus Omelette.
Tomato Salad. Green Peas.
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Mountain Custard, or “Junket.”
Tea and Fancy Biscuits.
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