_Lemon Custards._
Beat the yelks of eight eggs till they are as white as milk; then put to
them a pint of boiling water, the rinds of two lemons grated, and the
juice sweetened to your taste. Stir it on the fire till thick enough,
then add a large glass of rich wine, and half a glass of brandy; give
the whole one scald, and put it in cups, to be eaten cold.
_Lent Potatoes._
Beat three or four ounces of almonds, and three or four bitter, when
blanched, putting a little orange flower water to prevent oiling: add
eight ounces of butter, four eggs well beaten and strained, half a glass
of raisin wine, and sugar to your taste. Beat all well till quite
smooth, and grate in three Savoy biscuit. Make balls of the above, with
a little flour, the size of a chestnut; throw them into a stewpan of
boiling lard, and boil them of a beautiful yellow brown. Drain them on a
sieve.
Serve sweet sauce in a boat, to eat with them.
_Rice Flummery._
Boil with a pint of new milk, a bit of lemonpeel, and cinnamon: mix with
a little cold milk, as much rice flour as will make the whole of a good
consistence: sweeten, and add a spoonful of peachwater, or a bitter
almond beaten. Boil it, observing it does not burn. Pour it into a shape
or pint bason, taking out the spice. When cold, turn the flummery into a
dish, and serve with cream, milk, or custard round; or put a teaspoonful
of cream into half a pint of new milk, a glass of raisin wine, a little
sugar, and a squeeze of lemon.
_Curds and Cream._
Turn to curd three or four pints of milk with runnet; break it, and let
the whey run out, then put it into a bason; and when to be served, but
it on a dish with some cream, or fine milk, either plain or sweetened.
_Another way._
To four quarts of new milk warmed, put from a pint to a quart of
buttermilk strained, according to its sourness; keep the pan covered
until the curd be of a firmness to cut three or four times across with a
saucer, as the whey leaves it: put it into a shape, and fill up until it
is solid enough to take the form. Serve with cream plain, or mixed with
sugar, wine, and lemon.
_London Syllabub._
Put a pint of port or white wine into a bowl, nutmeg grated, and a good
deal of sugar, then milk into it near two quarts of milk, frothed up. If
the wine be not rather sharp, it will require more for this quantity of
milk.
In Devonshire, clouted cream is put on the top, and pounded cinnamon and
sugar.
_Staffordshire Syllabub._
Put a pint of cyder, and a glass of brandy, sugar, and nutmeg into a
bowl, and milk into it; or pour warm milk from a large teapot some
height into it.
_Devonshire Junket._
Put warm milk into a bowl; turn it with runnet; then put some scalded
cream, sugar and cinnamon on the top, without breaking the curd.
_A very fine Somersetshire Syllabub._
In a large China bowl put a pint of port, and a pint of sherry, or other
white wine; sugar to taste. Milk the bowl full. In twenty minutes cover
it pretty high with clouted cream; grate over it nutmeg: put pounded
cinnamon and nonpareil comfits.
_Sack Cream._
Boil a pint of raw cream, the yelk of an egg well beaten, two or three
spoonfuls of white wine, sugar, and lemonpeel; stir it over a gentle
fire till it be as thick as rich cream; put it in a dish, and serve it
cold, garnished with rusks or sippets of toasted bread.
_A Froth to set on Cream, Custard, or Trifle, which looks and eats
well._
Sweeten half a pound of the pulp of damsons, or any other sort of
scalded fruit: put to it the whites of four eggs beaten, and beat the
pulp with them, until it will stand as high as you choose; and being put
on the cream, &c. with a spoon, it will take any form. It should be
rough to imitate a rock.
_Floating Island._
Mix three half pints of thin cream with a quarter of a pint of raisin
wine, a little lemonjuice, orange flower water, and sugar; put into a
dish for the middle of the table, and put on the cream a froth like the
above, which may be made of raspberry or currantjelly.
_Another way._
Scald a codlin before it is ripe, or any sharp apple, and pulpit through
a sieve. Beat the whites of two eggs with sugar, and a spoonful of
orange flower water; mix in by degrees the pulp, and beat all together
until you have a large quantity of froth. Serve it on a raspberry cream;
or you may colour the froth with beetroot, raspberry, or currantjelly,
and set it on a white cream, having given it the flavour of lemon,
sugar, and wine as above; or, put the froth on a custard.
_Everlasting, or Solid Syllabubs._
Mix a quart of thick raw cream, one pound of refined sugar, a pint of
white, and half a pint of sweet wine in a deep pan: put to it the grated
peel and the juice of three lemons. Beat, or whisk it one way half an
hour, then put it into glasses.
It will keep good, in a cool place, ten days.
_Yellow Lemon Cream, without Cream._
Pare four lemons very thin into twelve large spoonfuls of water, and
squeeze the juice on seven ounces of finely pounded sugar: beat the
yelks of nine eggs _well_; add the peels and juice beaten together for
some time; then strain it through a flannel into silver or very nice
blocktin saucepan; set it over a gentle fire, and stir it one way till
pretty thick, and scalding hot, but not boiling, or it will curdle. Pour
it into jelly glasses. A few lumps of sugar should be rubbed hard on the
lemons before they are pared, or after, as the peel will be so thin as
not to take all the essence, and the sugar will attract it, and give
better colour and flavour.
_White ditto_
Is made the same as the above; only put the whites of the eggs instead
of the yelks, whisking it extremely well to froth.
_Lemon Cream._
Take a pint of thick cream, and put to it the yelks of two eggs well
beaten, four ounces of fine sugar, and the thin rind of a lemon: boil it
up, then stir it till almost cold. Put the juice of a lemon in a dish or
bowl, and pour the cream upon it, stirring it till quite cold.
_An excellent Cream._
Whip up three quarters of a pint of very rich cream to a strong froth,
with some finely scraped lemonpeel, a squeeze of the juice, half a glass
of sweet wine, and sugar to make it pleasant but not too sweet. Lay it
on a sieve or in a form, and next day put it on a dish, and ornament it
with very light puff paste biscuit, made in tin shapes the length of a
finger, and about two thick, over which sugar may be strewed, or a light
glaze with isinglass. Or you may use macaroons.
_Blancmange or Blamange._
Boil two ounces of isinglass in three half pints of water half an hour;
strain it to a pint and half of cream; sweeten it, and add some
peachwater, or a few bitter almonds; let it boil once up, and put it
into what forms you please. If not to be very stiff, a little less
isinglass will do. Observe to let the blamange settle before you turn it
into the forms, or the blacks will remain at the bottom of them, and be
on the top of the blamange when taken out of the moulds.
_Dutch Flummery._
Boil two ounces of isinglass in three half pints of water very gently
half an hour: add a pint of white wine, the juice of three and the thin
rind of one lemon, and rub a few lumps of sugar on another lemon to
obtain the essence; and with them add as much more sugar as shall make
it sweet enough. Having beaten the yelks of seven eggs, give them and
the above, when mixed, one scald; stir all the time, and pour it into a
bason. Stir it till half cold, then let it settle, and put it into a
melon shape.
_Calf’s Feet Jelly._
Boil two feet in five pints of water till the feet are broken, and the
water half wasted: strain it, and, when cold, take off the fat, and
remove the _jelly_ from the sediment; then put it into a saucepan, with
sugar, raisin wine, lemonjuice to your taste, and some lemonpeel. When
the flavour is rich, put to it the whites of five eggs well beaten, and
their shells are broken. Set the saucepan on the fire, but do not stir
the jelly after it begins to warm. Let it boil twenty minutes after it
rises to a head, then pour it through a flannel jellybag; first dipping
the bag in hot water to prevent waste, and squeezing it quite dry. Run
the jelly through and through until clear; then put it into glasses or
forms.
Observe, that the feet for _all_ jellies should be only scalded to take
off the hair; not bought boiled, which is the usual way; but the
following mode will greatly facilitate the clearing of jelly: when the
mixture has boiled twenty minutes, throw in a teacupful of cold water;
let it boil five minutes longer; then take the saucepan off the fire,
cover it close, and keep it half an hour: after which, it will be so
clear as to need only once running through the bag, and much waste will
be saved.
Observe, feet for all jellies are boiled so long by the people who sell
them, that the nutritious juices are lessened; they should be only
scalded to take off the hair. The liquor will require greater care in
removing the fat; but the jelly will be far stronger, and, of course,
allow more water.
_Another sort._
Boil four quarts of water with three calf’s feet that have been only
scalded, till half wasted: take the jelly from the fat and sediment: mix
with it the juice of a Seville orange, and twelve lemons, the peels of
three, the whites and shells of twelve eggs; brown sugar to taste, near
a pint of raisin wine, one ounce of coriander seed, a quarter of an
ounce of allspice, a bit of cinnamon, and six cloves, all bruised, after
having previously mixed them cold. The jelly should boil fifteen minutes
without stirring; then clear it through a flannel bag. While running
take a little jelly, and mix with a teacupful of water in which a bit of
beetroot has been boiled, and run it through the bag when all the rest
is run out; and this is to garnish the other jelly, being cooled on a
plate; but this is matter of choice.
_Orange jelly._
Grate the rind of two Seville and two China oranges, and two lemons;
squeeze the juice of three of each, and strain, and add the juice to a
quarter of a pound of lump sugar, and a quarter of a pint of water, and
boil till it almost candies. Have ready a quart of isinglassjelly made
with two ounces, put to it the syrup, and boil it once up; strain off
the jelly, and let it stand to settle as above before it be put into the
mould.
_Hartshornjelly._
Simmer eight ounces of hartshorn shavings with two quarts of water to
one; strain it, and boil it with the rinds of four China oranges and two
lemons pared thin; when cool, add the juice of both, half a pound of
sugar, and the whites of six eggs beaten to a froth; let the jelly have
three or four boils without stirring, and strain it through a jellybag.
_Imperial Cream._
Boil a quart of cream with the thin rind of a lemon, then stir it till
nearly cold; have ready in a dish or bowl that you are to serve in, the
juice of three lemons strained with as much sugar as will sweeten the
cream; which pours into the dish from a large teapot, holding it high,
and moving it about to mix with the juice. It should be made at least
six hours before it be served.
_A Cream._
Boil half a pint of cream, and half a pint of milk, with two bayleaves,
a bit of lemonpeel, a few almonds beaten to paste, with a drop of water,
a little sugar, orange flower water, and a teaspoonful of flour, having
been rubbed down with a little cold milk, and mixed with the above. When
cold, put a little lemonjuice to the cream, and serve it in cups or
lemonade glasses.
_Cheap, and excellent Custards._
Boil three pints of new milk, with a bit of lemonpeel, a bit of
cinnamon, two or three bayleaves, and sweeten it. Meanwhile, rub down
smooth a large spoonful of rice flour into a cup of cold milk, and mix
with it two yelks of egg well beaten. Take a bason of the boiling milk,
and mix with the cold, and then pour that to the boiling; stirring it
one way, till it begins to thicken, and is just going to boil up; then
pour it into a pan, stir it some time, add a large spoonful of
peachwater, two teaspoonfuls of brandy, or a little ratafia.
_Richer Custard._
Boil a pint of milk with lemonpeel and cinnamon; mix a pint of cream,
and the yelks of five eggs well beaten. When the milk tastes of the
seasoning, sweeten it enough for the whole, pour it into the cream,
stirring well, then give the custard a simmer till of proper thickness.
Do not let it boil. Stir the whole time one way: season as above.
_Almond Cream._
Beat four ounces of sweet almonds, and a few bitter, in a mortar, with a
teaspoonful of water to prevent oiling, both having been blanched. Put
the paste to a quart of cream, and add the juice of three lemons
sweetened; beat it up with a whisk to a froth, which takes off on the
shallow part of a sieve. Fill glasses with some of the liquor and the
froth.
_Brandy Cream._
Boil two dozen of almonds blanched, and pounded bitter almonds in a
little milk. When cold, add it to the yelks of five eggs beaten well in
a little cream; sweeten, and put to it two glasses of best brandy; and
when well mixed, pour to it a quart of thin cream. Set it over the fire,
but do not let it boil. Stir one way till it thickens, then pour into
cups, or low glasses. When cold it will be ready. A ratafia drop may be
put in each, if you choose it. If you wish it to keep, scald the cream
previously.
_Snow Cream._
Put to a quart of cream the whites of three eggs well beaten, four
spoonfuls of sweet wine, sugar to your taste, and a bit of lemonpeel:
whip it to a froth, remove the peel, and serve in a dish.
_A pretty Supper dish._
Boil a teacupful of rice, having first washed it in milk, till tender:
strain off the milk; lay the rice in little heaps on a dish; strew over
them some finely powdered sugar and cinnamon, and put warm wine and a
little butter into the dish.
_Wine Roll._
Soak a penny French roll in raisin wine till it will hold no more: put
it in the dish, and pour round it a custard, or cream, sugar, and
lemonjuice. Just before it is served, sprinkle over it some nonpareil
comfits; or stick a few blanched and slit almonds into it.
Sponge biscuit may be used instead of the roll.
_An excellent Trifle._
Lay macaroons and ratafia drops over the bottom of your dish, and pour
in as much raisin wine as they will suck up; which, when they have done,
pour on them cold rich custard, made with more eggs than directed in the
foregoing pages, and some rice flour. It must stand two or three inches
thick. On that put a layer of raspberry jam, and cover the whole with a
very high whip made the day before, of rich cream, the whites of two
well beaten eggs, sugar, lemonpeel, and raisin wine. If made the day
before used, it has quite a different taste, and is solid and far
better.
_Burnt Cream._
Boil a pint of cream with a stick of cinnamon, and some lemonpeel; take
it off the fire, and pour it very slowly into the yelks of four eggs,
stirring till half cold: sweeten, and take out the spice, &c. Pour it
into the dish; when cold, strew white pounded sugar over, and brown it
with a salamander.
_Rice and Sago Milks_
Are made by washing the seeds nicely, and over a slow fire simmering
with milk till sufficiently done. The former sort requires lemon, spice
and sugar; the latter is fine without anything to flavour it.
_Lemon Honeycomb._
Sweeten the juice of a lemon to your taste, and put it in the dish that
you serve it in. Mix the white of an egg that is beaten with a pint of
rich cream, and a little sugar; whisk it, and as the froth rises put it
on the lemonjuice.
Do it the day before it is to be used.
_Coffee Cream. Much admired._
Boil a calf’s foot in water till it wastes to a pint of jelly: clear it
of sediment and fat. Make a teacup of very strong coffee; clear it with
a bit of isinglass to be perfectly bright; pour it to the jelly, and add
a pint of very good cream, and as much fine Lisbon sugar as is pleasant.
Give one boil up, and pour into the dish. It should jelly, but not be
stiff. Observe that your coffee be fresh.
_Orange Fool._
Mix the juice of three Seville oranges, three eggs well beaten, a pint
of cream, a little nutmeg and cinnamon, and sweeten to your taste. Set
the whole over a slow fire, and stir it till it becomes as thick as good
melted butter, but it must not be boiled; then pour it into a dish for
eating cold.
_Gooseberry Fool._
Put the fruit into a stonejar and some good Lisbon sugar with them: set
the jar on a stove, or in a saucepan of water over the fire; if the
former, a large spoonful of water should be added to the fruit. When it
is done enough to pulp, press it through a colander: have ready a
sufficient quantity of new milk, and a teacup of raw cream boiled
together; or an egg instead of the latter, and left to be cold; then
sweeten it pretty well with fine Lisbon sugar, and mix the pulp by
degrees, with it.
_Apple Fool._
Stew apples as directed for gooseberries, and then peel and pulp them.
Prepare the milk, &c. and mix as before.
_Raspberry Cream._
Mash the fruit gently, and let them drain; then sprinkle a little sugar
over, and that will produce more juice; then put the juice to some
cream, and sweeten it. After which, if you choose to lower it with some
milk, it will not curdle; which it would, if put to the milk before the
cream; but it is best made of raspberry jelly, instead of jam, when the
fresh fruit cannot be obtained.
_Flummery._
Put three large handfuls of very small white oatmeal to steep a day and
night in cold water; then pour it off clear, and add as much more water,
and let it stand the same time. Strain it through a fine hair sieve, and
boil it till it be as thick as hasty pudding; stirring it well all the
time. When first strained, put to it one large spoonful of white sugar,
and two of orange flower water. Put it into shallow dishes; and serve to
eat with wine, cyder, milk, or cream and sugar. It is very good.
_To butter Oranges._
Grate off a little of the outside rind of four Seville oranges, and cut
a round hole, at the blunt the end opposite the stalk, large enough to
take out the pulp, seeds, and juice; then pick the seeds and skin from
the pulp. Rub the oranges with a little salt, and lay them in water for
a short time. You are to save the bits cut out. Set the fruit on to boil
in fresh water till they are tender, shifting the water to take out the
bitterness. In the mean time, make a thin syrup with fine sugar, and put
the oranges into it, and boil them up, turning them round, that each
part may partake of the syrup, as there need not be enough to cover
them, and let them remain in it hot till they are to be served. About
half an hour before you want them, put some sugar to the pulp, and set
over the fire; mix it well, and let it boil; then add a spoonful of
white wine for every orange. Give it a boil, and then put in a bit of
fresh butter, and stir it over the fire to thicken. Fill the oranges
with it, and serve them with some of the syrup in the dish. Put the bits
on the top.
_Buttered Orange Juice._
Mix the juice of seven Seville oranges with four spoonfuls of rose
water, and add the whole to the yelks of eight and whites of four eggs,
well beaten. Then strain the liquor to half a pound of sugar pounded;
stir it over a gentle fire, and when it begins to thicken, put about the
size of a small walnut of butter: keep it over the fire a few minutes
longer, then pour it into a flat dish, and serve it to eat cold.
If you have no silver saucepan, do it in a Chinabason in a saucepan of
boiling water, the top of which will just receive the bason.
_Stewed Pears._
Pare and halve, or quarter, large pears, according to their size: throw
them into water, as the skin is taken off before they are divided, to
prevent their turning black. Pack them round a blocktin stewpan, and
sprinkle as much sugar over as will make them pretty sweet: add
lemonpeel, a clove or two, and some allspice cracked. Just cover them
with water, and put some of the red liquor which will be directed
hereafter; cover them close, and stew three or four hours. When tender,
take them out, and pour the liquor over them.
_Baked Pears._
These need not be of a fine sort; but some taste better than others, and
often those that are least fit to eat raw. Wipe, but do not pare, and
lay them on tin plates, and bake them in a slow oven. When baked enough
to bear it, flatten them with a silver spoon. When done through, put
them on a dish.
Apples in the same way are excellent, and serve for desserts.
_Dried Apples, or Pears._
Put them in a cool oven six or seven times, and flatten them by degrees,
and gently, when soft enough to bear it. If the oven be too hot they
will waste; and at first it should be very cool.
The Biffin, the Minshul crab, or any tart apples, are the sort for
drying.
_Black Caps._
Halve and core some fine large apples: put them in a shallow pan: strew
white sugar over, and bake them. Boil a glass of wine, the same of
water, and sweeten it for sauce.
_Stewed Golden Pippins._
Scoop out the core; pare them very thin; and as you do it, throw them in
water. For every pound of fruit make half a pound of single refined
sugar into syrup, with a pint of water. When skimmed, put the pippins
in, and stew till clear; then grate lemon over, and serve in the syrup.
Be careful not to let them break.
They are an elegant and good dish for a corner or dessert.
_Red Apples in Jelly._
Pare and core some well shaped apples; pippins, or golden rennets, if
you have them, but others will do: throw them into water as you do them.
Put them in a preserving pan, and with as little water as will only half
cover them, let them coddle; and when the lower side is done, turn them.
Observe that they do not lie too close when first put in. Mix some
pounded cochineal with the water, and boil with the fruit. When
sufficiently done, take them out on the dish they are to be served in,
the stalk downwards. Take the water, and make a rich jelly of it with
loaf sugar, boiling the thin rind and juice of a lemon. When coming to a
jelly, let it grow cold, and put it on and among the apples, and cut the
peel of the lemon in narrow strips, and put across the eye of the apple.
Observe that the colour be fine from the first, or the fruit will not
afterward gain it.
_Apple jelly, to serve to table._
Prepare twenty golden pippins: boil them in a pint and a half of water
from the spring, till quite tender; then strain the liquor through a
colander. To every pint put a pound of fine sugar; add grated orange or
lemon, then boil to a jelly.
_Another._
Prepare apples as before, by boiling and straining: have ready half an
ounce of isinglass, boiled in half a pint of water to a jelly: put this
to the apple water, and apple as strained through a coarse sieve: add
sugar, a little lemonjuice, and peel. Boil all together, and put into a
dish. Take out the peel.
_To prepare Apples for Puffs._
Pare and core apples; cover them with water, but put them as close as
possible, that they may take but little: add a little pounded cinnamon
and a clove; to every dozen apples two spoonfuls of rosewater, and a
little lemonpeel finely shred. Sweeten and cool before you make it into
puffs.
_Pippin Tarts._
Pare thin two Seville or China oranges; boil the peel tender, and shred
it fine. Pare and core twenty apples; put them in a stewpan, and as
little water as possible; when half done, add half a pound of sugar, the
orangepeel and juice: boil till pretty thick. When cold, put it in a
shallow dish, or pattypans lined with paste, to turn out, and be eaten
cold.
_Apple Marmalade._
Scald apples till they will pulp from the core; then take an equal
weight of sugar in large lumps, just dip them in water, and boiling it
till it can be well skimmed, and is a thick syrup; put to it the pulp,
and simmer it on a quick fire a quarter of an hour.
Keep it in small pots, covered with paper dipped in brandy.
_Codlins to scald._
Wrap each in a vine leaf, and pack them close in a nice saucepan; and,
when full, pour as much water as will cover them. Set it over a gentle
fire, and let them simmer slowly till done enough to take the thin skin
off when cold. Place them in a dish, with or without milk, cream, or
custard; if the latter, there should be no ratafia. Dust fine sugar over
the apples.
_Different ways of dressing Cranberries._
For pies and puddings, with a good deal of sugar.
Stewed in a jar, with the same; which way they eat well with bread, and
are very wholesome.
Thus done, pressed and strained, the juice makes a fine drink for people
in fevers.
_Cranberry jelly._
Make a very strong isinglassjelly. When cold, mix it with a double
quantity of cranberry juice pressed as above: sweeten and boil it up;
then strain it into a shape.
The sugar must be good loaf, or the jelly will not be clear.
_Cranberry and Rice jelly._
Boil and press the fruit: strain the juice; and by degrees mix into it
as much ground rice as will, when boiled, thicken to a jelly. Boil it
gently, stirring it, and sweeten to your taste. Put it into a bason or
form, and serve to eat as the before directed jelly, with milk or cream.
_Prune Tart._
Give prunes a scald: take out the stones and break them: put the kernels
into a little cranberry juice, with the prunes and sugar; simmer, and
when cold, make a tart of the sweetmeat.
_To fill preserved Oranges. Corner dish._
For five, take a pound of Naples biscuit, some blanched almonds, the
yelks of four eggs beaten, sugar to your taste, four ounces of butter
warmed: grate the biscuit, and mix with the above, and some orange
flower water. Fill preserved oranges, and bake in a very slow oven. If
you like them frosted, sift sugar over them as soon as filled; otherwise
wipe them. Custard to fill will do as well; if so, you need not bake the
oranges, but put in cold.
_Orange Tart._
Squeeze, pulp, and boil two Seville oranges tender: weigh them, and
double of sugar; beat both together to a paste, and then add the juice
and pulp of the fruit, and the size of a walnut of fresh butter, and
beat all together. Choose a very shallow dish, line it with a light puff
crust, and lay the paste of orange in it. You may ice it. See _Paste_.
_Codlin Tart._
Scald the fruit, as directed under that article; when ready, take off
the thin skin, and lay them whole in a dish, put a _little_ of the water
that the apples were boiled in at bottom, and strew them over with lump
sugar or fine Lisbon; when cold, put a paste round the edges, and over.
You may wet it with white of egg, and strew sugar over, which looks
well: or, cut the lid in quarters, without touching the paste on the
edge of the dish; and either put the broad end downwards, and make the
point stand up, or remove the lid altogether. Pour a good custard over
it; when cold, sift sugar over it.
Or line the bottom of a shallow dish with paste, lay the apples in it,
put sugar over, and lay little twists of paste over in bars.
_Cherry Pie_
Should have a mixture of other fruit; such as currants or raspberries,
or both.
_Rhubarb Tart._
Cut the stalks in lengths of four or five inches, and take off the thin
skin. If you have a hot hearth, lay them in a dish, and put over a thin
syrup of sugar and water: cover with another dish, and let it simmer
very slowly an hour; or do them in a blocktin saucepan. When cold, make
into a tart, as codlin.
_Currant and Raspberry._
Make as a pie; or for a tart; line the dish, put sugar and fruit, lay
bars across, and bake.
_Applepie._
Pare and core the fruit, having wiped the outside; which, with the
cores, boil with a little water till it tastes well. Strain, and put a
little sugar, and a bit of bruised cinnamon, and simmer again. In the
mean time place the apples in a dish, a paste being put round the edge;
when one layer is in, sprinkle half the sugar, and shred lemonpeel, and
squeeze some juice, or a glass of cyder; if the apples have lost their
spirit, put in the rest of the apples, sugar, and the liquor that you
have boiled. Cover with paste. You may add some butter when cut, if
eaten hot: or put quince marmalade, orange paste, or cloves to flavour.
_Puffs of any sort of Fruit_
May be made, but it should be prepared first with sugar. Apples will do,
as before directed; or, as follows, eat best: the crust must be thick,
if used raw. Pare and slice apple; sprinkle sugar, and some chopped
lemon: or stew in a small stonejar. When cold, make it into puffs of
thin crust.
_A Tansey._
Beat seven eggs, yelks and whites separately: add a pint of cream, near
the same of spinach juice, and a little tansey juice gained by pounding
in a stone mortar; a quarter of a pound of Naples biscuit, sugar to
taste, a glass of white wine, and some nutmeg. Set all in a saucepan,
just to thicken, over the fire; then put into a dish, lined with paste
to turn out, and bake it.
_Pancakes of Rice._
Boil half a pound of rice to a jelly in a small quantity of water: when
cold, mix it with a pint of cream, eight eggs, a bit of salt, and
nutmeg. Stir in eight ounces of butter just warmed, and add as much
flour as will make the batter thick enough. Fry in as little lard or
dripping as possible.
_Common Pancakes._
Make a light batter of eggs, flour, and milk. Fry in a small pan, in hot
dripping or lard. Salt, or nutmeg and ginger may be added.
Sugar and lemons should be served to eat with them. Or, when eggs are
scarce, make the batter with flour, and small beer, ginger, &c. Or clean
snow, with flour, and a very little milk, will serve as well as eggs.
_Irish Pancakes._
Beat eight yelks and four whites of eggs: strain them into a pint of
cream; put a grated nutmeg and sugar to your taste. Set three ounces of
fresh butter on the fire, stir it, and as it warms, pour it to the
cream, which should be warm when the eggs are put to it; then mix smooth
almost half a pint of flour. Fry the pancakes very thin, the first with
a bit of butter, but not the others. Serve several, one on another.
_Fine Pancakes, fried without Butter, or Lard._
Beat six fresh eggs extremely well; mix, when strained, with a pint of
cream, four ounces of sugar, a glass of wine, half a nutmeg grated, and
as much flour as will make it almost as thick as ordinary pancake
batter, but not quite. Heat the fryingpan tolerably hot, wipe it with a
clean cloth; then pour in the batter, to make thin pancakes.
_Bockings._
Mix three ounces of buckwheat flour, with a teacupful of warm milk, and
a spoonful of yeast; let it rise before the fire about an hour; then mix
four eggs, well beaten, and as much milk as will make the batter the
usual thickness for pancakes, and fry them as they are done.
_A Fraise._
Cut streaked bacon in thin slices an inch long: make a batter of a pint
of milk, three eggs, and a large spoonful of flour; add salt and pepper:
put a piece of fresh dripping in the pan, and, when hot, pour half the
batter, and on it strew the bacon, then the remainder of the batter. Let
it do gently; and be careful, in turning, that the bacon do not come to
the pan.
_Fritters._
Make them of any of the batters directed for pancakes by dropping a
small quantity into the pan. Or make the plainer sort, and put pared
apple, sliced and cored, into the batter, and fry some of it with each
slice. Currants, or sliced lemon as thin as paper, make an agreeable
change.
_Spanish Fritters._
Cut the crumb of a French roll into lengths, as thick as your finger, in
what shape you will. Soak in some cream, nutmeg, sugar, pounded
cinnamon, and an egg. When well soaked, fry of a nice brown, and serve
with butter, wine, and sugar sauce.
_Potatoe Fritters._
Boil two large potatoes, and scrape them fine: beat four yelks and three
whites of eggs, and add to the above, with one large spoonful of cream,
another of sweet wine, a squeeze of lemon, and a little nutmeg. Beat
this batter half an hour at least. It will be extremely light. Put a
good quantity of fine lard in a stewpan, and drop a spoonful of the
batter at a time into it: fry them; and serve as a sauce, a glass of
white wine, the juice of a lemon, one dessert spoonful of peachleaf, or
almond water, and some white sugar warmed together: not to be served in
the dish.
_Cheesecakes._
Strain the whey from the curd of two quarts of milk. When rather dry,
crumble it through a coarse sieve, and mix with six ounces of fresh
butter, one ounce of pounded blanched almonds, a little orange flower
water, half a glass of raisin wine, a grated biscuit, four ounces of
currants, some nutmeg, and cinnamon, in fine powder, and beat all the
above with three eggs, and half a pint of cream, till quite light; then
fill the pattypans three parts full.
_A plainer sort._
Turn three quarts of milk to curd: break it, and drain the whey. When
dry, break it in a pan, with two ounces of butter, till perfectly
smooth: put to it a pint and a half of thin cream or good milk, and add
sugar, cinnamon, nutmeg, and three ounces of currants.
_Cheesecakes, another way._
Mix the curd of three quarts of milk, a pound of currants, twelve ounces
of Lisbon sugar, a quarter of an ounce each of cinnamon and nutmeg, the
peel of two lemons chopped so fine that it becomes a paste, the yelks of
eight and whites of six eggs, a pint of scalded cream, and a glass of
brandy. Put a light thin puff paste in the pattypans, and three parts
fill them.
_Lemon Cheesecakes._
Mix four ounces of sifted lump sugar, and four ounces of butter, and
gently melt it; then add the yelks of two and the white of one egg, the
rind of three lemons shred fine, and the juice of one and a half; one
Savoy biscuit, some blanched almonds pounded, and three spoonfuls of
brandy. Mix well, and put in paste made as follows: eight ounces of
flour, six ounces of butter; two thirds of which mix with the flour
first; then wet it with six spoonfuls of water, and roll the remainder
in.
_Another Lemon Cheesecake._
Boil two large lemons, or three small ones; and, after squeezing, pound
them well together, in a mortar, with four ounces of loaf sugar, the
yelks of six eggs, and eight ounces of fresh butter. Fill the pattypans
half full.
Orange cheesecakes are done the same way, only you must boil the peel in
two or three waters to take out the bitterness.
_Orange Cheesecakes._
When you have blanched half a pound of almonds, beat them very fine,
with orange flower water, and half a pound of fine sugar beaten and
sifted, a pound of butter that has been melted carefully without oiling,
and which must be nearly cold before you use it; then beat the yelks of
ten and whites of four eggs: pound two candied oranges, and a fresh one
with the bitterness boiled out, in a mortar, till as tender as
marmalade, without any lumps; and beat the whole together, and put into
pattypans.
For the crust, turn to page 139.
_Potatoe Cheesecakes._
Boil six ounces of potatoes, and four ounces of lemonpeel: beat the
latter in a marble mortar, with four ounces of sugar; then add the
potatoes, beaten, and four ounces of butter melted in a little cream.
When well mixed, let it stand to grow cold. Put crust in pattypans, and
rather more than half fill them. Bake in a quick oven half an hour;
sifting some double refined sugar on them when going to the oven. This
quantity will make a dozen.
_Almond Cheesecakes._
Blanch and pound four ounces of almonds, and a few bitter, with a
spoonful of water; then add four ounces of sugar pounded, a spoonful of
cream, and the whites of two eggs well beaten. Mix all as quick as
possible; put into very small pattypans, and bake in a pretty warm oven
under twenty minutes.