Boil a firm cabbage in two waters, and let it get perfectly cold. Chop fine; add two beaten eggs, a tablespoonful of melted butter, pepper, salt, and a few spoonfuls of milk. Stir all up well; put into a buttered bake-dish, strew with fine crumbs; bake, covered, half an hour, then brown quickly. Eat hot.
Boil a cup of rice soft in hot, salted water. Drain, and heap in a deep dish. Fry an onion (sliced) very lightly in two tablespoonfuls of butter; add pepper, and strain the hot butter over the rice in the dish. Pass grated cheese with it.
3 heads of lettuce. 2 handfuls cresses. 1 cucumber, pared and sliced. 4 radishes, also pared and cut up. 3 hard-boiled eggs cut lengthwise into sixths.
Cut lettuces and cresses with a sharp knife, and mix with the other vegetables in a bowl. Pour over them a dressing made as directed on Thursday of the second week in this month. Lay the sliced eggs on the top of all.
1 lb. mashed potato, rubbed through a colander. ½ lb. butter, creamed with the sugar. 6 eggs, whites and yolks beaten separately. 1 lemon, squeezed into the hot potato. 1 teaspoonful of nutmeg, and the same of mace. 2 cups of sugar.
Mix as you would cake, putting the whites in last, and bake in open shells of paste. Eat cold.
Fourth Week. Sunday. —— German Sago Soup. Roast Lamb. Green Peas. Young Onions, Stewed. Potato Puff. —— Strawberries and Cream. Silver Cake. ——
Soak half a cup of German sago in a little cold water for two hours. Take the fat from the top of your soup stock, and pour off carefully from the bones, etc. If you have any left from the “amber soup,” add that, and a cupful of boiling water. Heat, season, and skim; put in the sago, and simmer half an hour.
Cook as you did the mutton, last Sunday, leaving out the stuffing and omitting the egg and crumb coating at the last. Roast about twelve minutes to the pound.
See receipt for Saturday of second week in May.
Cook ten minutes in boiling water; throw this off, and pour on a cup of cold milk. Stew tender in this, add pepper, salt, a tablespoonful of butter rolled in flour; simmer five minutes and turn out.
Mash the potatoes very soft, beating in butter, and milk, and finally, the whipped white of an egg. Whisk to a cream; heap roughly in a neat bake-dish and brown in a good oven.