The English Housekeeper: Or, Manual of Domestic Management / Containing advice on the conduct of household affairs and practical instructions concerning the store-room, the pantry, the larder, the kitchen, the cellar, the dairy; the whole being intended for the use of young ladies who undertake the superintendence of their own housekeeping

by Anne Cobbett

Scotch Slim Cakes.

Rub 3 oz. butter into ½ lb. flour, mix it into a light dough with 2 eggs and warm milk. Roll lightly out, and cut them round, the size of a saucer, bake them, as directed, for crumpets. Butter, and serve them quite hot.

CHAPTER XXII.

CONFECTIONARY.

As I should always have recourse to the confectioner for all ornamental dishes, I shall give under this head, only such things as may be prepared at home with comparatively little risk of failure, and consequent waste of materials; observing, at the same time, that the plainest custard requires as much attention as the richest cream, and that all sweet dishes require to be flavoured with judgment. It is impossible to produce delicate creams, jellies, &c., &c., unless the ingredients, particularly cream, milk, and eggs, be perfectly fresh, and unless there be enough of them. If served in glasses or dishes, use only eggs; but, if the cream is to be turned out of a shape, isinglass must be used to stiffen it. The quantity greatly depends upon the size of the shape; 1 oz. to a pint is the general allowance, but more is often necessary.—The sugar used in jellies ought to be clarified, for one point of excellence is clearness.—To prevent oiling, put a little rose water into the mortar in which you pound almonds.—Where there is much practice in making sweet dishes, all the vessels should be kept wholly for that purpose. Jelly bags and sieves delicately clean, always dipped into, and wrung out of, hot water, before they are used.

Common Custards.

To ½ pint new milk, put a little piece of lemon peel cut very thin, a little cinnamon, and 8 bitter almonds blanched and pounded. Simmer the milk ten minutes. Then strain, and when cool, put to it a pint of cream, the yolks of 5 eggs, 2 table-spoonsful sifted sugar, and set it in a saucepan over the fire. Stir one way, all the time; take care that it do not burn, and not boil. When thick enough it will be done, and a minute or two too much will cause it to turn. When taken from the fire, add half a glass of brandy, and stir a quarter of an hour before you pour it into cups. In case of no cream, use 3 more eggs.—Or: mix a table-spoonful of rice flour in a little cold milk, and add the beaten yolks of 6 eggs. Have ready boiled, a quart of new milk, with a bit of lemon peel, and cinnamon; let it cool, then stir the eggs and some sugar into it: let it thicken over the fire, but not boil, stirring all the time. Take it off the fire, pour it into a jug, and stir till cool. Serve in cups, or a glass dish, and grate nutmeg over. Some persons boil custards in a jug, set into a deep saucepan of water, which is kept boiling.

Rich Custards to Bake, or Boil.

Boil a quart of cream with mace and cinnamon. Take it off the fire, add sugar to taste, and let it stand till no warmer than milk from the cow; then add 10 eggs, well beaten. Strain it, and fill the cups very full. The oven must be as hot as for tarts, and the cups often turned; or finish by boiling them in a jug stood in boiling water, but keep stirring all the while. Brandy is an improvement, in the proportion of a wine-glassful to a quart. Some flavour with ratafia, peach water, or orange flower water. A dessert-spoonful of isinglass will add to the firmness of custards made entirely of milk.

Lemon Custards.