The complete servant / Being a practical guide to the peculiar duties and business of all descriptions of servants, from the housekeeper to the servant of all-work, and from the land steward to the foot-boy. With useful receipts and tables

by servant Samuel Adams; Sarah Adams

42. BREAD CHEESECAKES.

Slice a penny loaf as thin as possible, pour on it a pint of boiling cream, and let it stand two hours. Beat together 8 eggs, ½ a pound of butter, and a grated nutmeg: mix them into the cream and bread with ½ a pound of currants well washed and dried, and a spoonful of white wine or brandy. Bake them in patty pans, on a raised crust.

43. RICE CHEESECAKES.

Boil 4 ounces of rice till it is tender, and then put it into a sieve to drain; mix with it 4 eggs well beaten up, ½ a pound of butter, ½ a pint of cream, 6 ounces of sugar, a nutmeg grated, a glass of brandy, or ratafia water. Beat them all well together, then put them into raised crusts, and bake them in a moderate oven.

44. APPLE CAKES.

Take half a quartern of dough, roll it out thin; spread equally over it 5 ounces each of coffee and sugar, a little nutmeg or allspice, and 2 ounces of butter; then fold and roll it again two or three times, to mix well the ingredients. Afterwards roll it out thin, and spread over it 4 rather large apples, pared, cored, and chopped small; fold it up, and roll until mixed. Let it stand to rise after. Half a pound of butter may be added.

45. BLANCMANGE.

Put into 1 quart of water an ounce of isinglass, and let it boil till it is reduced to a pint; then put in the whites of 4 eggs with 2 spoonsful of rice water, and sweeten it to taste. Run it through a jelly bag, and then put to it 2 ounces of sweet, and 1 ounce of bitter almonds. Scald them in the jelly, and then run them through a hair sieve. Put it into a china bowl, and the next day turn it out. Garnish with flowers or green leaves, and stick all over the top blanched almonds cut lengthways.

46. CLEAR BLANCMANGE.

Skim off the fat, and strain a quart of strong calf’s foot jelly, add to the same the whites of 4 eggs well beaten, set it over the fire and stir it till it boils. Then pour it into a jelly bag, and run it through several times till it is clear. Beat an ounce each of sweet and bitter almonds to a paste with a spoonful of rose water strained through a cloth. Then mix it with the jelly, and add to it 3 spoonsful of very good cream. Set it again over the fire and stir it till it almost boils. Pour it into a bowl; then stir it often till almost cold; and then fill the moulds.