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.
Cap and pile the strawberries in a glass dish. Send around powdered sugar and a pitcher of cream with them.
This delicate and handsome cake should have been made on Friday or Saturday. Please see “Common-Sense in the Household,” Series No. 1, General Receipts, page 332.