The Lady's Own Cookery Book, and New Dinner-Table Directory; / In Which will Be Found a Large Collection of Original Receipts. 3rd ed.

by Lady Charlotte Campbell Bury

Cheese Puffs.

Scald green gooseberries, and pulp them through a colander. To six spoonfuls of this pulp add half a pound of butter beaten to a cream, half a pound of finely pounded and sifted sugar, put to the butter by degrees, ten eggs, half the whites, a little grated lemon-peel, and a little brandy or sack. Beat all these ingredients as light as possible, and bake in a thin crust.

Chocolate Puffs.

Take a pound of single-refined sugar, finely sifted, and grate as much chocolate as will colour it; add an ounce of beaten almonds; mix them well together; wet it with the froth of whites of eggs, and bake it.

German Puffs.

Take four spoonfuls of fine flour, four eggs, a pint of cream, four ounces of melted butter, and a very little salt; stir and beat them well together, and add some grated nutmeg. Bake them in small cups: a quarter of an hour will be quite sufficient: and the oven should be so quick as to brown both top and bottom. If well baked, they will be more than as large again. For sauce—melted butter, sack, and sugar. The above quantity will make fourteen puffs.

Spanish Puffs.

Take one pint of skim milk, and thicken it with flour; boil it very well till it is tough as paste, then let it cool, put it into a mortar, and beat it very well. Put in three eggs, and beat it again, then three eggs more, keeping out one white. Put in some grated nutmeg and a little salt. Have your pan over the fire, with some good lard; drop the paste in; fry the puffs a light brown, and strew sugar over them when you send them up.

Pudding.

Boil one pint of milk; beat up the yolks of five eggs in a basin with a little sugar, and pour the milk upon them, stirring it all the time. Prepare your mould by putting into it sifted sugar sufficient to cover it; melt it on the stove, and, when dissolved, take care that the syrup covers the whole mould. The flavour is improved by grating into the sugar a little lemon-peel. Pour the pudding into your mould, and place it in a vessel of boiling water; it must boil two hours; it may then be turned out, and eaten hot or cold.