Lemon Trifle.
1 large sliced sponge cake.
1 quart of milk.
3 eggs.
5 heaping tablespoonfuls of sugar.
1 teaspoonful extract of lemon.
1 lemon—all the juice and half the rind finely grated.
Heat the milk, stir in four tablespoonfuls of sugar into the beaten yolks and pour the hot milk upon it, by degrees, stirring well. Return to the custard-kettle, and stir until it begins to thicken. Flavor, and pour, quite hot, upon the sliced cake laid in the bottom of a deep dish. If the dish be of glass, roll it in hot water before cake and custard go in. Put a heavy saucer on the cake to keep it from rising, and let it cool. When perfectly cold, heap upon it a méringue of the beaten whites, whipped up with the other tablespoonful of sugar, the lemon-juice and rind. Set on ice until wanted.
First Week. Thursday.
——
Italian Paste Soup.
Cold Beef à la Mode. Broiled Spanish Mackerel.
Mashed Potatoes. Green Peas.
Raw Tomatoes.
——
Cream Raspberry Pie.
——