SWEET DISHES.
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.