of parsley, 1-1/2 bunches of sweet marjoram or lemon thyme, a little
grated lemon and onion chopped as fine as possible, a little pepper and
salt; pound together with the yolk and white of 2 eggs, and secure it
in the veal with a skewer, or sew it with a needle and thread.
No. 58.
OYSTER CATSUP.
Take fine, fresh oysters, wash them in their own liquor; skim it; pound
them in a marble mortar; to 1 pint of oysters add 1 pint of sherry
wine; boil them up; add 1 ounce of salt, 2 tablespoonfuls of pounded
mace, and 1 tablespoonful of cayenne pepper; let it boil up again,
skim it and rub it through a sieve, and when cold bottle it, cork it
well and seal it up.
No. 59.
STUFFED PEPPERS.
One dozen green peppers; take out all the seed after cutting a
piece off the top; lay them into cold water for 1-1/2 hours; 1 pair
sweetbreads, parboiled and skinned; 1 can mushrooms, 1 stalk of celery,
1 clove of garlic; chop up all fine; 1/2 loaf bread without crust.
Grate up fine pepper and salt, a little nutmeg, 1/2 pound butter. Mix
all up well; stuff the peppers with it. Put a piece of fat pork in your
dripping pan; set the peppers up in the fat. Before putting in the oven
put a little butter, melted, over them and sprinkle them with flour.
When they commence to bake pour a little water in the pan and baste
them well. Let it bake 1/2 hour in a steady oven. Cucumbers can be
stuffed in the same way.
No. 60.
STUFFED QUAILS.
Take 1/2 or 1 dozen quails. Take the bone out same as in boned turkey.
Put in mushrooms, truffles, bread crumbs. Make this stuffing moist with
butter and pepper and salt. Be sure to stuff them tightly; tie them up,
but do not take the feet off. Take a piece of larding pork and tie it
on each bird's breast so as to keep it in shape. Then bake them in a
baking pan, flour them and baste them. When done make a little sauce of
currant jelly, 1 glass of wine, and the gravy from the birds. Lay the
birds on a piece of buttered toast. Garnish the dish with cresses.
No. 61.
MUTTON-CHOPS.
Take 1 dozen mutton chops. Take the bone out of the chop; shape it as
it was before the bone was taken out. Pepper and salt them; place them
in beaten egg and then in bread crumbs. Put them in a skillet of hot
lard; fry a delicate brown. Half peck of spinach, picked and clean,
must be put into boiling water. Let it boil ten minutes. Place in cold
water in a pan; after getting cool squeeze perfectly dry. Chop very
fine; mix a tablespoonful of flour in it, 1 tablespoonful butter, gravy
of any kind, or colored water of burnt sugar. Place in a stewpan with
pepper and salt and a little nutmeg. Cover closely for 10 minutes to
cook, and then for 5 minutes more with cover off. Be careful not to let
it burn. Put the spinach in the centre of dish and set the chops up all
around it. Boil 3 eggs; cut them in quarters and put around the dish.
No. 62.
CHEESE SOUFFLEES.
Take 3 tablespoonfuls flour, 1 of butter, a little chicken water or
clear boiling water; cream the flour and butter together, pour chicken
soup or boiling water over this till about the consistency of paste;
take off the fire, let get cold, then put in fine-grated cheese (or
English cheese), at the same time put in 5 yolks of eggs beaten up well
in the batter, a little cayenne pepper and a little salt; beat the
whites into a stiff froth; set them into a cool place, also the batter,
but separately. When you send the dinner in beat the whites in with
the batter and cook in moulds or paper cups or pudding-dish; let cook
as speedily as possible and send directly to the table; must be served
hot.
No. 63.
PLUM-PUDDING SAUCE.
Take a glass of sherry, 1/2 glass of brandy or essence of punch, 2
teaspoonfuls of pounded lump sugar, a little grated lemon peel; put all
these in a 1/4 pint of thick melted butter, grating nutmeg on top.
No. 64.
CAPER SAUCE.
One tablespoonful of capers and 2 tablespoonfuls of vinegar. To prepare
the capers mince 1/3 of them very fine, divide the rest in halves; put
them in a 1/4 pint of melted butter or thickened gravy; stir them the
same way as the melted butter or it will oil. A few leaves of parsley
minced fine can be added to the sauce; keep the caper bottle corked
closely; do not use any of the liquor; if the capers are not well
covered with it they will spoil. This sauce is used with a boiled leg
of mutton.
No. 65.
LOBSTER SAUCE.
Choose a fine hen lobster; let it be fresh; boil it; pick out the spawn
and red coral in a mortar; add 1/2 ounce of butter, pound smooth, rub
through a hair sieve with back of wooden spoon, cut lobster meat in
small squares, put pounded spawn into as much melted butter as will do,
and stir it together till mixed; now put in lobster meat and warm it on
the fire; do not let it boil, as that will deprive it of its red color.
Some use veal or beef gravy instead of melted butter.
No. 66.
MUSHROOM SAUCE.
Pick and peel 1/2 pint of mushrooms; wash clean and put in saucepan
with 1/2 pint veal gravy or milk, a little pepper and salt, 1 ounce of
butter rubbed with a tablespoonful of flour; stir them together and set
them over a gentle fire and stew slowly till tender; skim and strain it.
No. 67.
MUSHROOM SAUCE--BROWN.
Put the mushrooms into 1/2 pint beef gravy, thicken with flour and
butter and proceed as above.
No. 68.
TOMATO SAUCE.
Place on the fire the tomatoes, washed broth, onion, parsley, and
seasonings; boil to a pulp about 35 minutes; rub through a fine sieve;
return to the fire, make it hot, stir in the butter and serve.
No. 69.
CHROMSKIES.
Two cupfuls chicken, 1/2 cupful mushrooms, 1/2 cupful ham, yolks of
2 eggs, 1 small onion, 2 tablespoonfuls of chopped parsley, 1 level
teaspoonful each of royal powder, celery, salt, and thyme, large pinch
of salt, 1-1/2 tablespoonfuls of butter, and 2 of flour, 1 cupful of
broth. Cut the onion fine, fry it in the stewpan with the butter; when
of a deep yellow add the flour, stir 2 minutes; add the broth boiling,
the seasonings, and yolks; stir 4 minutes longer; add the fowl, ham,
and mushrooms cut in small neat dice; set away to get firm by cooling;
cut in neat pieces, dip in common butter, and fry in plenty of hot lard
5 minutes.
No. 70.
CABINET PUDDING A LA FRANCAISE.
Take 1/2 pound of lady-fingers and scrape the crust off; then butter
them; take a fluted pudding mould, buttering it well, stick the
lady-fingers up all around it. One-fourth pound candied cherries, 1/4
pound citron, 1/4 pound raisins, with seeds picked out, 1/4 pound
currants washed clean, 1/2 dozen macaroni. Take the scrapings and
balance of lady-fingers, leaving out 8 for the top, and put all the
fruit into these dry crumbs. Put all in the mould, with a layer of
butter. Just before you put it on to boil take 5 whites and 7 yolks of
7 eggs, 1 quart of milk, make a custard, sweetened to taste. Pour it
over the cake and fruit in the mould. Boil slowly 2-1/2 hours. Take
a tumbler of Jamaica rum, 1 tumbler milk, 2 eggs, and make a sauce.
Stir till it almost comes to a boil and serve hot. Take the 2 whites
of eggs, left of the 7 eggs used previously, and beat them very light,
and put on top of pudding when taken out of mould. Drop a few candied
cherries on top. Serve hot.
No. 71.
FISH PUDDING.
Three pounds of rock, boil it not quite done enough to serve; take
it out; let it get cool; then take all the skin off; take the fish
from the bones in fine pieces, not mashed up; 1/2 can of truffles; 1
can of mushrooms; peel the truffles; cut the largest size truffles
and mushrooms into rose and star shapes with little cutters; take a
3-pint pudding mould fluted and grease it well, setting the shapes
all around the mould; cut most of the mushrooms with a little parsley
very fine and put with the fish; the truffles must be cut up and put
in the sauce; 1/2 pint of milk, a full tablespoonful of flour, medium
size tablespoonful of butter; mix the flour and butter together; put
the milk on to boil; then pour it into the flour and butter; then pour
all on the fish; put pepper and salt in it; put fish in a mould; cover
it up tight and place it in a pot of boiling water two-thirds up the
sides of the mould and let it steam 1/2 hour; take 1/2 pint of cream
and mushroom water; put it on the fire to boil; rub up a tablespoonful
each of flour and butter; mix all together, putting in the balance of
the truffles and mushrooms, and let all boil 10 or 15 minutes; season
with pepper and salt; 1 quart of scoop French potatoes; boil them done
in salt and water; when done put through a colander. When it is time to
serve the fish pudding pour the fish out into the platter and pour the
potatoes around the dish; serve the gravy in a sauce-bowl.
No. 72.
SNIPE PUDDING.
Pick 8 fine, fat, fresh snipes; singe them; cut in halves; take out the
gizzards and reserve the trail for further use; season the snipes with
pepper, salt, lemon juice, and set aside till wanted; peel half of an
onion; cut in thin slices, and fry in a stewpan with a little butter;
when browned throw in a tablespoonful of flour; stir together on the
fire for 3 minutes; add a handful of chopped mushrooms and parsley, a
small bay-leaf, a sprig of thyme, a little mace, and a small silver
onion; put in 1 pint of claret; stir the whole upon the fire, and when
boiled 10 minutes add the trail and a small piece of breakfast bacon;
let the sauce boil 3 minutes longer, and rub through the sieve upon
the snipes; line a pudding-basin with suet-paste; fill it up with what
has been prepared, and when covered with paste well fastened around the
edge let it steam in a covered stewpan for 2-1/2 hours; when done turn
out of basin with care; pour a rich brown game gravy under it and serve.
No. 73.
BEEFSTEAK PUDDING.
Paste, 2-1/2 pounds round steak, 1 level teaspoonful each of celery
salt, thyme, and marjoram, 1 small onion, salt and white pepper to
taste, 4 sprigs parsley. Line a well-buttered pudding mould with the
paste, wet the edges, make a layer of beef, cut in neat scallops,
sprinkle with the onion and parsley minced fine and mixed on a plate
with celery salt, thyme, marjoram, salt and pepper, then another layer
of beef, and seasoning, and so on until each is used; fill up with cold
water, cover it with paste, place a buttered paper over it and set in a
saucepan with boiling water to reach two-thirds up the outside of the
mould; steam it thus 2-1/2 hours, turn carefully out on a dish, pour
over it any gravy that may be at hand, made hot and flavored with any
kind of sauce piquante.
No. 74.
BOSTON BAKED PLUM PUDDING.
One-and-one-half cupfuls beef suet freed of skin and chopped very fine,
1-1/2 cupfuls raisins stoned, 1-1/2 cupfuls currants washed and picked,
1 cupful brown sugar, 2 cupfuls flour, 1 teaspoonful baking powder,
4 eggs, 1 cupful milk, 1/2 cupful citron chopped, pinch of salt, 1
tablespoonful extract of nutmeg, 1 glass of brandy. Put all these
ingredients in a bowl, the eggs as they drop from the shell, the flour
sifted with the powder and the brandy; mix into a rather short batter;
pour into a well-buttered clean cake tin and bake in a steady oven two
hours. Serve with vanilla sauce.
No. 75.
VANILLA SAUCE.
Put 1/2 pint milk in a small saucepan over the fire; when scalding hot
add the yolks of 3 eggs, stir until it is as thick as boiled custard;
add, when taken from the fire and cooled, 1 tablespoonful extract
vanilla and whites of two eggs whipped stiff.
No. 76.
CABINET PUDDING, 2.
Four English muffins or rolls, 1/2 pint milk, 1 pint cream, 4 eggs
and 4 yolks, 1 cupful sugar; 1/2 cupful almonds blanched, by pouring
boiling water on them until the skins slip off easily, and cut into
shreds; 1 cupful each dried cherries, apricots, green gages, or any
other preserved, whole, or panned fruits; 1 glass noyeau. Well butter
a mould; make a layer of muffins cut very thin, then of fruit, the
almonds, and so on, until all the ingredients are used; beat the milk,
cream, sugar, eggs, and noyeau together; pour over the contents of
mould, and let it stay, before baking, at least half an hour; then set
it in a saucepan with boiling water to reach two-thirds up the mould;
steam it thus one hour; turn it out on a dish carefully and serve with
cream sauce.
No. 77.
CREAM SAUCE.
Bring 2/3 pint of cream slowly to boil; set in stewpan of boiling
water; when it reaches the boiling point, add the sugar; then pour it
slowly on the whipped whites of eggs in a bowl; add 1 teaspoonful Royal
extract vanilla, and use.
No. 78.
GREEN-CORN PUDDING.
Eight ears corn, 1 large teaspoonful butter, 1/2 cupful sugar, pinch of
salt, 2 eggs, 1 pint of milk, 1 teaspoonful Royal extract of vanilla.
Split each row on the cob lengthways; cut off the rounded point,
and with the handle of the spoon push out the eyes and cream into a
bowl; add to the milk, hot, the eggs, well beaten, the sugar, butter,
and extract; pour it into a buttered dish, and bake 40 minutes in a
moderate oven.
No. 79.
PLUM PUDDING.
Two cupfuls raisins, 2 cupfuls currants, 2 cupfuls suet, 1/2 cupful
almonds blanched, 2 cupfuls flour, 2 cupfuls grated Royal sugar muffins
or bread; 1/2 cupful each of citron, orange and lemon peel; 8 eggs, 1
cupful sugar, 1/2 cupful cream, 1 gill each of wine and brandy, large
pinch salt, 1 tablespoonful Royal extract of nutmeg, 1 teaspoonful
Royal baking-powder. Put in a large bowl the raisins seeded, the
currants washed and picked, the suet chopped very fine, the almonds cut
fine, the citron, orange and lemon peels chopped, the lemon, sugar,
wine, brandy, and cream; lastly, add the flour, sifted, with the
powder, and mix all well together; put in a large, well-buttered mould,
set in a saucepan with boiling water to reach one-half up the sides of
the mould, and steam it thus five hours; turn out on its dish carefully
and serve with hot brandy sauce.
No. 80.
TAPIOCA PUDDING.
One cupful tapioca, soaked in 1 quart cold water over night, 1 cupful
sugar, 1-1/2 pints milk, and 4 eggs.
No. 81.
CABINET PUDDING, 1.
Half pound of stale sponge cake, 1/2 cup of raisins, 1/2 can of
peaches, 4 eggs, and 1-1/2 pints of milk. Butter a plain oval mould;
lay in some of the stale cake, 1/3 of the raisins, stoned, 1/3 of the
peaches; make two layers of the remainder of the cake, raisins, and
peaches; cover with a very thin slice of bread, then pour over the
milk, beaten with eggs and sugar; set in a sauce pan with boiling
water, to reach two-thirds up the side of the mould; steam it 3/4 of an
hour, and turn out carefully on a dish. Serve with peach sauce.
No. 82.
CUSTARD PUDDING.
One and a half pints of milk, 4 eggs, 1 cupful of sugar, 2 teaspoonfuls
Royal extract of vanilla. Beat the eggs and sugar together; dilute with
the milk and extract; pour into a buttered pudding dish, set in the
oven in a dripping-pan two-thirds full of boiling water; bake until
firm, about 40 minutes, in a moderate oven.
No. 83.
PLUM PUDDING.
Two cupfuls each of stoned raisins and currants, washed and picked,
beef-suet chopped fine, and coffee sugar, 3 cupfuls of grated
English muffins or bread, 8 eggs 1 cupful each, chopped citron and
almonds, blanched by pouring boiling water over them till the skins
slip off easily, and 1 lemon peel, and a pinch of salt. Mix all these
ingredients in a large bowl, put in a well-buttered mould, set in a
saucepan with boiling water to reach two-thirds up its sides, steam it
thus 5 hours; turn it out carefully on its dish, and serve with brandy
poured over it, and brandy sauce in a bowl. When about to serve on the
table, the brandy should be set on fire.
No. 84.
RICE PUDDING.
One cupful of rice, 1 quart of milk, 4 eggs, 1 tablespoonful of butter,
1 cupful of sugar, and a pinch of salt. Boil the rice in 1 pint of milk
until tender, then remove it from the fire; add the eggs, sugar, salt,
and milk, beaten together, and mix; pour into a pudding dish, break the
butter in small pieces on the surface, and bake in a steady oven 30
minutes. Serve with brandy sauce.
No. 85.
CUSTARD SAUCE.
One pint of milk, yolks of 4 eggs, 1/2 cupful sugar. Set on the fire,
and stir until thick.
No. 86.
ROYAL WINE SAUCE.
Bring slowly to the boiling point 1/2 pint of wine, then add to it
the yolks of 4 eggs, and 1 cupful of sugar; whip it on the fire until
it is in a state of high froth, and a little thick; remove and use as
directed.
No. 87.
PRINCESS PUDDING.
Two-thirds of a cupful of butter, 1 cupful of sugar, 1 large cupful of
flour, 3 eggs, 1/2 teaspoonful Royal baking powder, and a small glass
of brandy. Rub to a smooth cream butter and sugar, add the eggs, one at
a time, beating a few minutes between; add the flour, sifted, with the
powder and the brandy; put into a mould, well buttered; set in saucepan
with boiling water to reach half up its sides; steam it thus 1-1/2
hours, turn on its dish carefully, and serve with lemon sauce.
No. 88.
YORKSHIRE PUDDING.
Three-quarters of pint of flour, 3 eggs, 1-1/2 pints of milk, a pinch
of salt, 1-1/2 teaspoonfuls of Royal baking powder. Sift the flour and
powder together, add eggs, beaten, with the milk; stir quickly into a
rather thinner batter than for griddle cakes; pour it into a dripping
pan, plentifully spread with cold beef drippings; bake in oven 25
minutes. Serve with roast beef.
No. 89.
COTTAGE PUDDING.
Make a sponge cake--about a 1/2-pound mould sponge cake; 1/4 pound
almonds, blanch them. When the cake is done stick these almonds all
over it. Pour 1/2 pint sherry wine all over it. Cover it up and set
it away till time to serve. Take 1 quart of milk, boil it, 7 yolks of
eggs; mix with sugar to taste essence of lemon or vanilla. When the
milk boils pour it on the eggs. Pour it in a saucepan and just let
it come almost to a boil, so as to thicken it. Take it off the fire
and set in an ice-box to let it get cold. Beat the whites of eggs to
a stiff froth; put in it while beating a little apple, raspberry, or
currant jelly, or any kind of preserve. When ready to serve pour the
custard on the cake and put the icing all over the custard.
No. 90.
VERMICELLI PUDDING.
Boil 1 pint of milk with lemon peel and cinnamon, sweeten with loaf
sugar, strain through a sieve, adding 1/4 pound of vermicelli; boil 10
minutes, put in the yolks of 5 eggs and the whites of 3 eggs. Mix well
together and steam 1-1/4 hours. Bake 1/2 hour.
No. 91.
BOILED CUSTARDS.
Put 1 quart of new milk in a stewpan, with the peel of a lemon cut very
thin, a little grated nutmeg, a bay or laurel leaf, small stick of
cinnamon. Set over a quick fire. Don't let it boil over. When boiled
set off on one side of stove. Let simmer 10 minutes. Break the yolks of
8 eggs and the whites of 4 eggs in a basin; beat them well; then pour
in the milk, a little at a time, stirring as quickly as possible so the
eggs will not curdle. Set on the fire again, stirring it. Let boil up
once; pass it through a fine sieve. When cold add brandy or white wine.
Serve up in glasses or cups. Custards for baking have a little nutmeg
grated over them. Bake 15 or 20 minutes.
No. 92.
ROMAN PUNCH.
Make 2 quarts of lemonade, rich with the pure juice of lemon and add
to this 1 tablespoonful of the extract of lemon; work this well and
freeze; just before serving up and for each quart of the ice 1/2 pint
of cognac and 1/2 pint Jamaica rum. Mix well and serve in high glasses,
as this makes what is called a semi or half ice. It is usually served
at dinners as a coup d'milieu.
No. 93.
TRANSPARENT ICING.
Place 1 pound pulverized white sugar in a basin with 1/2 pint
water. Boil to the consistency of mucilage, then rub the sugar with
a wooden spatula against the sides of the pans until it assumes a
milky appearance. Stir in 2 tablespoonfuls extract vanilla; mix well
together. Pour this while hot over the top of cake so as to completely
cover it.
No. 94.
COFFEE ICE CREAM.
One quart best cream, 1/2 pint of strong Mocha coffee, 14 ounces
white pulverized sugar, 8 yolks eggs. Mix these ingredients in a
porcelain-lined basin; place on fire to thicken; rub through a hair
sieve into a basin; put into freezer and freeze.
No. 95.
ITALIEN ORANGE ICE CREAM.
One and one-half pints best cream, 12 ounces white pulverized sugar,
the juice of 6 oranges, and 2 teaspoonfuls orange extract, the yolks of
8 eggs, and a pinch of salt. Mix these ingredients in a porcelain-lined
basin, and stir over fire until the composition begins to thicken; rub
and pass the cream through a hair sieve; put into freezer and finish.
No. 96.
RASPBERRY WATER ICE.
Press sufficient raspberries through a hair sieve to give 3 pints of
juice. Add 1 pound pulverized white sugar and the juice of 1 lemon.
Place in freezer and freeze.
No. 97.
CHOCOLATE ICE CREAM.
Three pints best cream, 12 ounces pulverized white sugar, 4 whole eggs,
a tablespoonful extract vanilla, a pint rich cream whipped, 6 ounces
chocolate; dissolve in a small quantity of milk to a smooth paste; now
mix it with the cream, sugar, eggs and extract. Place all on the fire
and stir until it begins to thicken; strain through a hair sieve, place
in freezer, and when nearly frozen stir in lightly the whipped cream.
No. 98.
LEMON WATER ICE.
Juice of 6 lemons, 2 teaspoonfuls extract lemon, 1 quart water, 1 pound
granulated sugar, 1 gill rich sweet cream; add all together and strain.
Freeze same as ice cream.
No. 99.
ORANGE WATER ICE.
Juice of 6 oranges, 2 teaspoonfuls extract orange, juice of 1 lemon, 1
quart water, 1 pound granulated sugar, 1 gill rich sweet cream; add all
together and strain. Freeze same as ice cream.
No. 100.
SULTANA CAKE.
Two cupfuls butter, 1-1/2 cupfuls sugar, 6 eggs, 1/2 cupful thick
cream, 1-1/2 pints flour, 1 teaspoonful of baking powder, 4 cupfuls
sultana raisins, 1/2 cupful of chopped citron. Rub the butter and sugar
to a very light cream; add the eggs, 2 at a time, beating 5 minutes
between each addition; add the flour, sifted with the powder, the
cream, raisins, and citron. Mix into a rather firm batter, put into a
paper-lined cake-tin, and bake in a moderate oven 1-1/4 hours. When
removed from the oven carefully spread a little transparent icing.
No. 101.
VARIEGATED CAKES.
One cup powdered sugar, 1/2 cup of butter creamed with the sugar, 1/2
cup of milk, 4 eggs, the whites whipped only, whipped light; 2-1/2
cups of prepared flour, bitter almond flavoring, spinach juice, and
cochineal, cream, butter and sugar; add the milk, flavoring, whites
and flour. Divide the latter into three parts. Bruise and pound a few
leaves of spinach in thin muslin bags until you can express the juice.
Put a few drops of this into one portion of the batter; color another
with cochineal, leaving the third white. Put a little of each into
small round pans or cups, giving a little stir to each color as you
add the next. This will vein the cakes prettily. Put the white between
the pink and green that the tints may show better. If you can get
pistachionuts to pound up for the green the cakes will be much nicer.
Ice on sides and top.
No. 102.
SWISS PANCAKES.
One-half cupful butter, 1/2 cupful sugar, 1-1/2 cupfuls flour, 1
teaspoonful baking powder, 1 large apple peeled, cored, and minced
fine, 1/2 pint milk, 1/2 pint cream, 1 teaspoonful each extract of
nutmeg and cinnamon, 4 eggs. Sift the flour with the powder, add to
it the butter, melted, the sugar and eggs beaten together and diluted
with the milk, cream, and extracts. Have a piece of butter melted in a
small round frying-pan, pour in it about 1/2 cupful of butter; turn the
frying-pan round that the batter may cover it; fry on one side only.
Serve them piled one on the other, with sugar strewed between the cakes.
No. 103.
GERMAN PANCAKES.
Proceed as directed for Swiss pancakes, spreading pastry cream between
each, and serve with currant jelly sauce.
No. 104.
SCOTCH PANCAKES.
One pint of milk, 2 tablespoonfuls butter, 4 eggs, 2/3 cupful of flour,
1 tablespoonful baking-powder; a pinch of salt; sift the flour, salt,
and powder together, add the milk, eggs, and butter melted; mix into
a thin batter; have a small round frying-pan, with a little butter
melted in it; pour in 1/2 cupful of batter; turn the pan round to cover
it with the batter; place on a sharp fire to brown; then hold it up
in front of the fire, and the pancake will rise up; spread each with
marmalade or jelly, roll it up and serve with sliced lemon and sugar.
No. 105.
FRENCH PANCAKES.
Six tablespoonfuls of flour, 1 quart of milk, 5 eggs, 1 teaspoonful
baking-powder, 1 tablespoonful of butter, two tablespoonfuls of sugar,
nutmeg to taste; mix the flour, eggs, butter, sugar and 1 pint of milk
together so as to make a thick batter; pour in the other pint of milk,
add the powder and serve with either wine or cream sauce.
No. 106.
PUMPKIN PIE.