If exactly followed, this receipt will be found excellent.
SUNDERLANDS OR JELLY PUFFS.—Take a broad pan, and put into it a pint of rich milk, and half a pound of the best fresh butter. Cut up the butter in the milk, and, if in cold weather, set it in a warm place, on the stove, or on the hearth near the fire, till the butter is quite soft; but do not allow it to melt or oil; it must be merely warmed so as to soften. Then take it off, and with a knife stir the butter well through the milk till thoroughly mixed. Have ready half a pound of fine flour sifted into a deep dish. In a broad pan beat eight eggs, with a whisk, till they are very thick and light. Then stir the beaten egg into the pan of milk and butter, in turn with the sifted flour, a little at a time of each. Stir the whole very hard, and then put the mixture into buttered tea-cups, filling them only two-thirds. Set them immediately into a brisk oven, and bake them twenty minutes or more, till they are well browned, and puffed up very light. Then take them from the oven, and with a knife open a slit in the side of each puff, and carefully put in, with a spoon, sufficient fruit jelly or marmalade to fill up the whole inside or cavity. Afterwards close the slit, and press it together with your fingers. As you fill them, lay each on a large dish; and before they go to table, sift powdered white sugar over them. Eat them cold. If properly made they will be found delicious.
Instead of jelly or marmalade, you may fill the Sunderlands with a rich boiled custard, flavoured with vanilla or bitter almonds; and made with yolk of egg, omitting the whites.
Or the filling may be of thick cream, made very sweet with loaf sugar, and flavoured with rose or peach water, or with orange-flower water, or with white wine.
RHUBARB CUPS.—Take twenty stalks of green rhubarb; cut them, and boil them in a quart of water. When it comes to a hard boil, take it from the fire; strain off the water; drain the rhubarb as dry as possible, and then mash it, and make it very sweet with brown sugar. Have ready half a pint of rice, that has been boiled in a quart of water, till soft and dry. Mix the rhubarb and the rice well together; beating them hard. Then mould it in cups slightly buttered, and set them on ice, or in a very cold place. Just before dinner, turn them out on a large dish. Serve up with them, in a bowl, cream and sugar, into which a nutmeg has been grated; or else a sauce made of equal portions of fresh butter and powdered white sugar, beaten together till very light, and flavoured with powdered cinnamon, or nutmeg, and oil of lemon or lemon-juice.
SPANISH BLANC-MANGE.—Weigh half a pound of broken-up loaf-sugar of the best quality. On one of the pieces rub off the yellow rind of a large lemon. Then powder all the sugar, and mix with it a pint of rich cream, the juice of the lemon, and half a pint (not less) of madeira or sherry. Stir the mixture very hard, till all the articles are thoroughly amalgamated. Then stir in, gradually, a second pint of cream.
Put into a small sauce-pan an ounce of the best isinglass, with one jill (or two common-sized wine-glass-fulls) of cold water. Set the pan over hot coals, and boil it till the isinglass is completely dissolved, and not the smallest lump remaining. Frequently, while boiling, stir it down to the bottom; taking care not to let it scorch. When the melted isinglass has become lukewarm, stir it, gradually, into the mixture of other ingredients; and then give the whole a hard stirring. Have ready two or three white-ware moulds, that have just been dipped and rinsed in cold water. Fill them with the mixture, and set them immediately on ice, and in about two hours (or perhaps more) the blanc-mange will be congealed. Do not remove it from the ice till perfectly firm. Dip the moulds for a moment in lukewarm water; then turn out the cream on glass dishes.