—Sift into a bowl six ounces of flour, add a saltspoonful of salt, crack in two whole fresh eggs and the yolk of another, reserving the white for further action; pour in one pint of cold milk, half a gill of cold water, a teaspoonful of powdered sugar, and a teaspoonful of good melted butter; then mix thoroughly all together for five minutes. Strain through a fine sieve into another bowl; let rest until further action. Beat up in a bowl to a stiff froth the reserved white of the egg, add to it the juice of a small, fine, juicy, sound lemon and half a saltspoonful of ground cinnamon, then add it to the batter and, by raising the batter up with a wooden spoon, gently mix together. Have a lightly buttered pan on the fire, and when it begins to smoke pour in all the batter; let cook on top of the fire for a minute only, then place it in a moderate oven, and bake for twenty minutes; remove it to the oven door, sprinkle a little powdered sugar over, close the door, and bake until it has obtained a good golden color on top. Remove from the oven, slide it on a hot serving-dish with a folded napkin, decorate the dish with six pieces of lemon cut in quarters, and send to the table very hot.
1519. Chocolate Caramels.
—Pour into a copper basin one pint of fresh milk, with three ounces of well-chopped cocoa and two pounds of granulated sugar. Place the basin on the fire; with the spatula continually stir at the bottom until it becomes slightly thick, then add half a pint of sweet cream; briskly stir with the spatula. Have at hand in a vessel two quarts of cold water with a piece of ice in it. Dip the forefinger into the ice-water, and then by a quick movement dip it into the caramel the eighth of half an inch, taking up just a little of it, and immediately redip it in the cold water; feel and see if the caramel around the finger is firm and will easily crack, which will be sufficient indication that it is cooked; should the case not be such, then cook a little longer (always stirring without ceasing); try again, and so on, until it reaches that very point. Then remove it from the fire. Lightly oil a foot square of a marble table (but not a wooden one); place four square iron bars around the oiled table, a foot long by half an inch thick, and then pour the caramel onto the oiled table and let cool for three hours. Remove the bars, turn the caramel upside down on a clean part of the table, and with a clean, dry towel thoroughly wipe off the oil from the caramel. Then with a knife cut it into strips half an inch wide, and then each strip into twenty-four even pieces. Wrap each piece in waxed paper, arrange them in a jar or tin box, and serve when desired.
1520. Peppermint Drops.
—Pour into a vessel one gill of water, with a pound of granulated sugar, half a pound of powdered sugar, and a teaspoonful of peppermint essence. Mix well with the spatula for ten minutes. Place the third part of the preparation in a copper gum dropper with one lip, then place it on the fire, stir with the spatula until it nearly comes to a boil, take from off the fire, and immediately add one ounce of powdered sugar; mix well for one minute. Have two or three sheets of tin on a table. Take the dropper by the handle, in the left hand, lip in front and over the tin, and then, with a larding-needle in the right hand, slightly incline the lip over the tin; then by gently pressing the preparation down, with the point of the needle over the lip, drop small even bits on the tins the size of a penny and half an inch apart from one another. Proceed the same with the rest of the preparation until all down, and then allow to dry for thirty minutes. Lay a sheet of paper over a tin pan, gently lift up the drops one by one and lay them over the paper. Place the pan on a shelf, and dry for twenty-four hours, then transfer them into a tin box or a glass jar, and serve when desired.
1521. Pudding à la Mrs. Frank Leslie.
—Boil in a saucepan one pint of milk with half a vanilla bean. Place in a vessel half a pound of powdered sugar and six egg yolks, and then with the spatula mix well together for ten minutes; then add it to the boiling milk, and continually stir for two minutes. Transfer it then into a copper basin, place the basin on a moderate fire to heat for five minutes, continually stirring at the bottom with the spatula, being very careful not to let it boil. Remove from the fire and place on a table, immediately adding one pint of sweet cream, continually mixing for two minutes more, and then let cool off for thirty minutes. Strain it through a sieve into an ice-cream freezer (well cleaned), place the cover on, lay the freezer in a small tub, fill the tub all around the freezer with broken ice slightly mixed with rock-salt; then sharply turn the freezer by the handle of the cover in opposite directions for three minutes; remove the cover, and with a wooden spoon detach the cream from all around the freezer, as well as from the bottom, re-cover, and sharply turn it by the handle for three minutes more; uncover, detach the cream the same as before, being careful that no ice or salt should drop into the freezer; replace the lid and then repeat the same operation three times more. Then fill a well-cleaned quart timbale-mold with the ice-cream, sharply pressing it in with a spoon, strictly seeing that the mold is thoroughly filled, so that no salted water can penetrate it. Tightly cover it; have some broken ice mixed with rock-salt at the bottom of a pail, lay the mold over, fill the pail with broken ice mixed with rock-salt, and let freeze for fully two hours.
1522. Pudding à la H. B. Hollins.
—Pour into a copper basin one pint of sweet cream; have a dish-pan with broken ice and water in it; place the basin over it; then with the wire whip begin to beat the cream slowly, and increase the briskness until to a froth; then let rest for half an hour. With a skimmer transfer the cream into a vessel, briskly beat it again for two minutes, add two ounces of powdered sugar, eight lady-fingers cut into pieces half an inch long, and a gill of maraschino; mix all well together with a spoon for two minutes; lay the vessel in a cold place.
Line the interior of a three-pint melon form with one pint of vanilla ice-cream prepared as for [No. 1271] but only half the quantity of everything; then entirely fill the mold with the preparation in the vessel; tightly cover. Have broken ice mixed with rock-salt at the bottom of a pail; lay the mold over; fill the pail with broken ice and rock-salt, and let freeze for two hours.