Chapter IV: Preface (4)

Cover your pie plates with rich crust, fill them with the mixture, and bake in a moderate oven.

COCOA-NUT PUDDING, No. 2.

253. Half a pound of sugar,
Half a pound of butter,
One pound of nut,
Eight eggs, the whites only,
Half a gill of wine and brandy mixed,
One table spoonful of rose-water.

Peel off the outer skin of the cocoa-nut, grate it and stir it into the butter and sugar, which must be beaten to a cream. Add the brandy, wine, and rose-water, then the whites of the eggs, which must be whisked till they are dry.

Bake in a puff paste.

APPLE PUDDING, No. 1.

254. Half a pound of the mashed apple,
Half a pound of butter,
Half a pound of sugar,
Five eggs,
Half a nutmeg,
Two table spoonsful of brandy, or rose-water if preferred.

Peel the apples and core them; cut them in small pieces, and stew them in very little water till they are soft. Pass them through a sieve to free them from lumps.

Beat the butter and sugar smooth, whisk the eggs and add to it; then stir in the apples, (which should be half a pound when mashed,) brandy or rose-water and nutmeg. Cover your pie plates with a rich crust and bake in a moderate oven.

These are very rich.

APPLE PUDDING, No. 2.

255. One pound of grated apple,
Half a pound of butter,
Half a pound of sugar,
Six eggs,
Half a pint of cream,
The juice and grated rind of one lemon.

Grate your apples; beat the butter and sugar very light, whisk the eggs and add to it, add the apples, cream and lemon. Stir all together, line your pie plates with rich paste, pour in the mixture and bake it.

A few currants may be added.

PLAIN APPLE PUDDING, No. 3.

256. One pound of the mashed apples,
A quarter of a pound of butter,
Sugar to the taste,
Six eggs,
One tea spoonful of cinnamon,
Half a nutmeg,
Brandy or rose-water to the taste.

Peel the apples, cut them in slices, and stew them in a very little water till they are tender. Mash them fine, and while they are hot add the butter. Set them away to cool. Beat the eggs, and when the apples are cold add the eggs and sugar, liquor and spice. Cover your pie plates with plain paste, fill them and bake in a moderate oven.

A quarter of a pound of dried currants may be added if preferred.

PUMPKIN PUDDING, No. 1.

257. A quarter of a pound of butter,
Sugar to the taste,
Eight eggs,
Two table spoonsful of brandy,
One tea spoonful of cinnamon,
One tea spoonful of grated nutmeg,
One pint of mashed pumpkin.

Stew the pumpkin in very little water, mash it fine, and add the butter to it whilst it is hot; whisk the eggs and stir into the pumpkin when it is cool enough, and add the other ingredients. Bake in a light paste.

PUMPKIN PUDDING, No. 2.

258. Eight eggs,
One pint of stewed pumpkin,
A quarter of a pound of butter,
A quarter of a pound of sugar,
Two table spoonsful of brandy,
One tea cupful of cream,
One tea spoonful of cinnamon,
One tea spoonful of nutmeg.

Stew the pumpkin in very little water, mash it very fine, add the butter and stand it away to cool. Beat the eggs, and when the pumpkin is cool add them and the other ingredients. Line your pie-plates with paste, pour in the pumpkin, and bake in a moderately hot oven.

When they are to be sent to the table sift sugar over them.

QUINCE PUDDING.

259. Six ounces of mashed quinces,
Half a pound of butter,
Half a pound of sugar,
Five eggs,
A table spoonful of brandy.

Stew the quinces, mash them very fine, and when nearly cold add to them the butter and sugar beaten to a cream. Whisk the eggs very light and stir in with the other ingredients. Cover your pie-plates with a nice paste, pour in the mixture and bake it.

FRENCH CUSTARD PUDDING.

260. One pint of milk,
One table-spoonful of flour,
Three eggs,
Sugar to the taste,
Flavored with rose-water, essence of lemon, or brandy.

Put on the milk to boil, mix the flour smoothly with a little cold milk; as soon as the milk boils stir in the mixture of flour and milk. Let it boil one minute, take it off and set away to cool. Beat the eggs, and when the milk is cool add them to it with the sugar, then the spice and rose-water, or whatever it is to be flavored with. Line your pie plates with paste, pour in the above mixture, and bake it in a moderate oven.

POTATO PUDDING.

261. Half a pound of butter,
Half a pound of sugar,
Half a pound of mashed potatoes,
Half a gill of cream,
Five eggs,
Two table spoonsful of brandy,
The grated peel of one orange,
One tea spoonful of nutmeg,
One tea spoonful of cinnamon.

Mash the boiled potatoes with the cream, and when cool, add to it the butter and sugar beaten to a cream, the eggs well whisked, and all the other ingredients. Bake in a puff paste.

SWEET POTATO PUDDING.

262. Made as the white potato.

CRANBERRY TARTS.

263. Stew your cranberries with sugar in the proportion of a pound of sugar to a pound of fruit, and merely enough water to melt the sugar. When they are done set them away to get cold. Make some shells of puff paste and fill with the fruit.

RHUBARB TARTS.

264. Cut your fruit in pieces, strew over it plenty of sugar, and stew it till it is soft, then mash it fine. Line your pie plates with good light paste, bake it, and when the shells are cold fill them with the stewed fruit.

RIPE PEACH PIE.

265. Pare your peaches, cut them in halves or quarters according to their size; lay them in a dish, and between every layer of peaches strew sugar according to the acidity of the peach. Line your pie plates with a paste, then put in the fruit and cover with a lid of paste, leaving a small opening in the centre for the steam to escape.

Ripe peach pie may be made without any sugar; when the pie is baked take off the top crust, mash the fruit, and add as much sugar as will sweeten it. Be careful not to break the crust as it will disfigure the pie.

PEACH POT PIE.

266. Line the sides of a deep pot with a paste made in the proportion of half a pound of butter to one pound of flour. Then pare and slice some peaches, sugar them to your taste, and fill up the pot and cover the top with the paste, leaving an opening in the middle of the crust to permit the steam to escape while the pie is baking. Bake it in a moderately hot oven, and when cold serve it with cream.

QUINCE PIE.

267. The quinces are prepared in the same manner as for quince marmalade. Make your paste, line your pie plates, fill them with the marmalade, cover with a lid of paste and bake them.

Quince pies made in this way, are excellent during the winter when fruits are scarce.

PLUM PIE.

268. Cut your plums in two, and take out the stones. Make a paste, line your pie plates, put in a layer of fruit and one of sugar, in the proportion of three-quarters of a pound of sugar to one pound of fruit. Roll out some paste, cover the pies and bake them in a moderate oven. Leave an opening in the centre of the lid to allow the steam to escape while they are baking.

QUINCE DUMPLINGS.

269. Pare and core your quinces, put them in a sauce-pan with very little water, and as soon as they _begin_ to get tender take them out. Make a paste of six ounces of butter to a pound of flour, cover the fruit, tie them in dumpling cloths and boil them.

PEACH DUMPLINGS.

270. Choose large free-stone peaches; peel them, make a paste of six ounces of butter to one pound of flour; cover each peach with this paste, and boil them in cloths or nets till the fruit is tender. They are very nice. Serve with sugar and cream.

APPLE DUMPLINGS.

271. Make a paste of six ounces of butter to a pound of flour. Pare your apples, take out the cores, and cover them with the paste; tie them in cloths and boil them till the apples are tender. Serve with sugar and cream, or molasses and butter.

CHERRY PIE.

272. Stew your cherries with sugar, in the proportion of a pound of cherries to half a pound of sugar, and stir in a little flour to thicken the syrup. Make a paste, as rich as you like, line your pie plates, fill with the fruit, and cover with a lid of the paste.

RHUBARB PIES.

273. Cut the young stalks in pieces about half an inch in length. Make a paste, cover the bottom of your pie plate, put in the fruit with a great deal of sugar, about four table spoonsful to each pie: put on a cover and bake them till the fruit is soft.

SWEET DISHES.

GUERNSEY PUDDING.

274. Half a pound of beef suet,
One pound of flour,
Half a pound of dried currants,
Half a pound of stoned raisins,
Two eggs,
Nutmeg and cinnamon to the taste,
Half a salt spoonful of salt.

Shred the suet, chop it fine, and rub it through the flour. Wash, pick, and dry the currants; seed the raisins, mix the currants and raisins together, and dredge over them as much flour as will adhere to them.

Beat the eggs till they are very thick and light, and add enough milk to form a batter--stir in the eggs, then the spices and salt, and lastly the fruit.

Dip your pudding bag into cold water, turn it wrong side out and flour it well, then turn it back again, pour in the batter, tie the mouth of the bag with a strong string, but take care to leave a space sufficient to allow the pudding to swell.

Have ready a pot of boiling water, with a plate in the bottom to prevent the bag from touching the bottom of the pot, put in the pudding and let it boil two hours and a half.

Keep a kettle of boiling water to fill up the pot as may be required. When the pudding is done, take it out of the pot, dip it for an instant in cold water, untie the bag, and turn it out on a dish.

To be eaten with sweet sauce.

EVE'S PUDDING.

275. Six eggs,
Six apples,
Six ounces of bread crumbs,
Six ounces of currants,
Six ounces of sugar,
Nutmeg to the taste,
Half a salt spoonful of salt.

Beat the eggs very light, add to them the apples, which must be finely chopped, the currants, sugar and bread crumbs, nutmeg and salt.

If the mixture should be too thick, add a little milk.

Pour the batter in a pan leaving a space at the top, tie a cloth tightly over the pan so as to exclude all the water, and let it boil three hours. Serve it with sweet sauce.

FRENCH PUDDING.

276. One quart of milk,
Ten table spoonsful of flour,
Eight eggs.

Beat the eggs very light, add them to the milk, with the flour. Butter a pan, pour in the mixture, and bake it. Serve it hot with sweet sauce.

SAGO PUDDING.

277. A quarter of a pound of sago,
Three pints of milk,
Eight eggs,
Sugar to the taste,
A quarter of a pound of butter,
Half a pound of currants,
Half a tea spoonful of nutmeg and cinnamon mixed.

Pick and wash the sago, and pour over it enough warm water to cover it. Put it in a warm place, and let it stand for three hours to soak.

Wash, pick, and dry your currants, and sift flour over them.

Boil the sago in the milk until it is completely incorporated with it. Add the butter and stand it away to cool. Beat the eggs, and stir them into the milk; add the sugar, fruit, and spice.

Butter a deep dish, pour in the mixture and bake it.

FRENCH BREAD PUDDING.

278. One-half of a four cent baker's loaf,
One quart of milk,
Three eggs,
One gill of dried currants,
Sugar to the taste.

Boil the milk, slice the bread, and pour the boiling milk over it. Stand it away to cool.

Beat the eggs, and add them and the sugar when the milk is cool. Wash, pick and flour the currants, and stir them in to the mixture. Put it in a pudding dish, and bake it half an hour in a moderate oven. Serve it with or without sweet sauce.

GREEN CORN PUDDING.

279. Cut off the cob one dozen ears of green corn whilst in the milky state. Beat five eggs very light, add to them one quart of milk, with sugar to the taste, stir in the grains of corn, butter thoroughly the bottom and sides of a pudding pan, pour in the mixture, and bake it in a very moderate oven for three hours. It may be eaten with any kind of sweet sauce; or the sugar may be left out of the pudding, and then it may be eaten hot for breakfast with butter.

RICE CUP PUDDINGS.

280. Pick and wash a tea cupful of rice, and boil it in a quart of milk till it is very thick and dry; add to this whilst it is hot, a pint of rich milk or cream, and two ounces of butter. When it is sufficiently cool, add three eggs, well beaten, and sugar to the taste. Butter your cups, pour in the mixture, and bake in a moderate oven. Grate nutmeg over the top, and serve them with cream.

NEWCASTLE PUDDING.

281. Make a custard of six eggs to a quart of milk and sugar to the taste. Beat the eggs; stir them in the milk, and add the sugar. Butter some bread, lay it in the bottom of a dish, then strew over it some currants, then another layer of buttered bread and currants. Pour on the egg and milk prepared as above, and bake it until the custard is thick.

PEACH BAKED PUDDING.

282. Line a deep pudding dish with slices of baker's bread cut thin. Fill up the dish with ripe peaches cut in pieces and sugared, cover the top with some bread sliced thin, buttered and dipped in the yelk of an egg well beaten. Set the pudding in the oven and bake it. Serve it with milk or cream.

FARMER'S APPLE PUDDING.

283. Stew some tender apples; if the apples are juicy they will require very little water to cook them; add to one pound of the mashed apple, whilst it is hot, a quarter of a pound of butter, and sugar to the taste. Beat four eggs and stir in when the apple is cold.

Butter the bottom and sides of a deep pudding dish, strew it very thickly with bread crumbs, put in the mixture, and strew bread crumbs plentifully over the top. Set it in a tolerably hot oven, and when baked, sift sugar over.

This is good with a glass of rich milk.

It is a good substitute for pie, and can be eaten by those who cannot partake of pastry.

RICE PUDDING, No. 1.

284. Half a tea cup of rice,
Two ounces of butter,
Three pints of milk,
Five eggs,
Sugar to the taste.

Put the rice and milk together, and simmer it gently till the rice is soft, then take it out and add the butter while the rice is hot. Set it away to cool. Beat the eggs, stir them in when the rice is cool, and add the sugar. Put the mixture in a pudding dish, place it in a moderate oven, and as soon as it forms a custard take it out.

Grate nutmeg over the top.

RICE PUDDING, No. 2.

285. One quart of milk,
Rice flour enough to thicken the milk,
Six eggs,
Two ounces of butter,
Sugar to the taste.

Boil the milk and thicken it with rice flour mixed with cold milk. It should be about as thick as pap.

Add the butter while the milk is hot. When cool add the beaten eggs, and sugar to the taste.

Put it in a deep dish and bake it till a fine custard is formed.

Dried currants may be added before it is baked, also a little lemon or rose-water.

BOILED RICE PUDDING.

286. Pick and wash your rice, tie it in a pudding bag, allowing it room to swell. Boil it till the rice is soft, and serve it with sugar and cream, or molasses and butter.

RICE PUDDING WITH FRUIT.

287. Put your rice in a stew-pan, with very little milk; that is, to one cup of rice one gill of milk. Stand it where it will be hot, but not boil; when the rice has absorbed all the milk add to it a quarter of a pound of dried currants, and one egg, well beaten. Boil it in a bag till the rice is tender, and serve it with sugar and cream.

More fruit may be added to the rice if it should be preferred.

RICE CUPS.

288. Boil some rice in very little milk so as it may be perfectly dry when done. Mash it fine, and while it is hot add a little butter and sugar to the taste. Put the rice in cups; you should fill them as full as they will hold, by pressing the rice into them. When they are cold, turn them out on a dish, pour a custard round them, and eat them with cream.

PLUM PUDDING.

289. One quart of milk,
Six eggs,
A quarter of a pound of seeded raisins,
A quarter of a pound of currants,
Sugar to the taste.

Beat the eggs, and add them to the milk with the fruit. Pour it in a pudding dish, cover the top with slices of bread well buttered. First dip the bread in the milk, so as it may be brown when it is baked.

This is generally eaten cold. It may be flavored with lemon or vanilla.

BOILED PUDDING, No. 1.

290. Pour over a pint of the crumbs of baker's bread as much boiling milk as will moisten it, mash it smoothly in the milk. Beat the yelks of four eggs and add them to the bread and milk, beat it very hard; then whisk the whites of the eggs and stir in gently with as much flour as will make a batter. Fruit may be added if preferred, but the pudding will be lighter without. Rinse your pudding bag, flour it on the inside, pour in the batter, tie it very closely, leaving room for it to swell. Boil it two hours.

BOILED PUDDING, No. 2.

291. Eight eggs,
One quart of milk,
One pint of flour,
Salt just to taste.

Beat the eggs very light, the yelks and whites separate--the yelks should be as thick as batter--add to them the flour and milk alternately, and very gradually, beating it hard all the time; then stir in the whites, but do not beat it after they are in. The whites should be very dry. Wet your pudding bag, wring it dry, flour the inside, and pour in the pudding. It requires one hour to boil, and is very delicate, being very little thicker than a custard. Serve it with any kind of sweet sauce. This makes a light wholesome pudding.

INDIAN BOILED PUDDING.

292. One quart of milk,
Four eggs,
Half a pound of dried currants,
Two ounces of butter,
Salt just to taste,
Indian meal sufficient to form a batter.

Stand the butter near the fire where it will dissolve without getting hot. Stir as much Indian meal in the milk as will form a thick batter, then add the salt and melted butter. Separate the yelks and whites of the eggs; beat the yelks very thick and light, and add to the batter; whisk the whites till they are very dry, stir them gently into the mixture. Have your currants washed, picked and dried, flour them and stir in at the last.

Dip your pudding bag in water, wring it out, turn it wrong side out, flour it well, turn it again, pour in the mixture and tie it closely with a strong string, taking care to leave room at the top of the bag for the pudding to swell.

Have ready a pot of boiling water, put the pudding in, and have a kettle of boiling water to fill it up as it boils away. Keep the pudding boiling all the time, as it would be heavy if it should cease. Let it boil three hours. When done immerse the bag for an instant into a pan of cold water, untie the string, turn back the bag and place your pudding on a dish. Serve it immediately.

To be eaten with any kind of sweet sauce.

INDIAN BAKED PUDDING.

293. One pint of Indian meal,
One heaping table spoonful of wheat flour,
A table spoonful of butter,
Four eggs,
Salt just to taste,
Milk enough to form a batter.

Stand your butter near the fire to warm, add it to the Indian meal, then the salt and milk. Beat the eggs very light, the yelks and whites separate; add the yelks to the Indian batter, then the whites alternately with the flour. Do not beat it after the whites are in. Butter a pan, pour in the batter, and bake it in a moderate oven.

This pudding is very good with a quarter of a pound of currants and a quarter of a pound of raisins, floured and stirred into the batter.

To be served with sweet sauce of any kind.

OXFORD PUDDING.

294. Half a pint of bread crumbs,
One pint of milk,
Six eggs,
Two ounces of butter,
Half a pint of cream,
A quarter of a pound of dried currants,
Sugar and nutmeg to the taste.

After the bread is soaked in the milk, which should be warm, mash it very smooth and add the butter while it is hot. Beat the eggs very light, the yelks first, and stir them into the bread and milk, then add the cream, sugar, nutmeg and fruit. Lastly have the whites whisked to a dry froth; stir them gently into the mixture; butter your cups, half fill them with the batter, and bake them in a tolerably hot oven. Serve with pudding sauce.

COLLEGE PUDDING.

295. Four eggs,
One pint of milk,
A little salt,
Flour to make a rather thin batter,
One dessert spoonful of dissolved carbonate of ammonia.

Beat the yelks of the eggs very light, add the salt, milk and flour. The batter must not be thick. Beat the whole very hard for ten or fifteen minutes. Then stir in gently the whites of the egg, which should have been whisked very dry. Do not beat the batter after the whites are in, only stir it sufficiently to incorporate them with it. Lastly add the ammonia. Butter well a cake mould or iron pan, pour in the mixture and bake it in an oven about as hot as for bread.

This pudding is very nice with wine or lemon sauce. Cream sauce may be served with it if preferred.

BLANC MANGE.

296. One pint of milk,
One pint of cream,
One ounce of isinglass,
The grated rind and juice of one lemon,
Sugar to the taste.

Boil the milk and pour it whilst hot over the isinglass, let it stand near the fire until it is perfectly dissolved, then strain it through a flannel jelly bag into the pint of cream, to which add the grated rind and juice of one lemon, and sugar to the taste. Let the whole boil once; take it off the fire, strain it again through your jelly bag, and pour it in moulds. Set it in a cool place.

CLEAR BLANC MANGE.

297. Boil four calves' feet in three quarts of water until the water is reduced to one quart, then strain it through a flannel jelly bag and stand it away to cool. When it is perfectly cold scrape off all the fat, which will be congealed in a cake on the top; after you have scraped all off as clean as you can get it, take a piece of clean damp sponge, or soft cloth a little damp, and wipe the top of the jelly and the inner edge of the vessel which contains it, lest any of the grease should be combined with the jelly when it is melted, as it would destroy its transparency. Break the jelly in pieces, put it in a preserving pan, add to it one pound of pulverized white sugar, half an ounce of bitter almonds pounded in a mortar with a little rose-water; put the almonds in the mortar one at a time, so as to pound them very finely, they should be like cream when done; strain them and add them to the jelly with a table spoonful of rose-water. Place the preserving pan in a vessel of boiling water, let it stand till it gets _very hot_, but do not let it boil. Strain it through the jelly bag several times, and when perfectly clear pour it in moulds; wet them inside first to prevent the jelly from adhering to them, and stand them in a cold place. When you strain the jelly do not squeeze the bag, as by that means you force the sediment through it; and by no means wash it, as it is impossible to wring it perfectly dry, and consequently the jelly will be thinned; scrape it on the inside as clean as you can each time.

CHARLOTTE DE RUSSE.

298. Get a sponge cake which has been baked in a mould, and weighing about two pounds or little more. Place this in the centre of a deep china or glass dish. Mix together half a pint of wine with half a pint of water, and sweeten it well with white sugar. Pour this over the cake, which should have been baked the day before; let it stand till it has absorbed as much of the wine as it will take up, then make a custard according to the following directions: Put over the fire three half-pints of milk, well sweetened and flavored with lemon or vanilla, and as soon as it is ready to boil stir in _very_ gradually the yelks of six eggs which should have been well beaten. As soon as the milk and egg begins to bubble a little at the edges, take it off the fire. When the custard is lukewarm pour it round the cake in the dish; whisk the whites of the eggs to a stiff, dry froth, sweeten them with powdered white sugar and flavor with essence of lemon or lemon juice. Pile the whites on the top of the cake and serve it immediately.

PEACH CHARLOTTE.

299. Line the bottom and sides of a dish with slices of fresh sponge cake. Pare some ripe peaches, cut them in halves, sprinkle sugar over them, and fill up the dish. Then whisk a pint of sweetened cream; as the froth rises, take it off till all is done. Pile the cream on the top of the peaches and send it to the table.

SAVOY CHARLOTTE.

300. Lay some slices of sponge cake in the bottom of a deep dish; moisten it with wine. Make a custard of one quart of milk and five eggs, with as much sugar as will sweeten it. Beat the eggs, stir them into the milk with the sugar, pour it in a pan, place the pan in a vessel of water, put it in the oven, and as soon as the custard is thick, set it away to cool. With a silver spoon lay the custard over the cake. Take half a pint of cream, flavor it with wine and white sugar, whip it to a froth, and as the froth rises, take it off carefully and lay it on the custard.

The wine may be dispensed with, and the charlotte be very nice, if made according to the above directions.

CHERRY CHARLOTTE.

301. Stone and stew some morella cherries; to each pound of cherries add three-quarters of a pound of sugar, and one tea spoonful of flour, mixed smoothly with a little water. When the fruit is done, butter some baker's bread, lay it on a dish, spread some of the stewed fruit over it, then put another layer of bread and fruit; cover the top with the fruit.

This is very nice served with cream.

RICE MILK

302. Two quarts of milk,
Two gills of rice,
Sugar to the taste.

Pick and wash the rice, put it in the milk, and set it over a slow fire to boil.

When the rice is _very_ soft, add sugar to the taste, pour it into a bowl, and stand it away to cool.

Grate nutmeg on the top.

RICE FLUMMERY.

303. One quart of milk,
One ounce of butter,
Sugar to the taste,
Rice flour enough to thicken the milk.

As soon as the milk begins to boil, stir in as much rice flour as will make it as thick as a stiff batter.

Add the butter and sugar, turn it out in cups, and stand it away to get cold.

Serve it with cream and nutmeg if preferred.

It would be better to place the vessel in which the milk is to be boiled in a pan of hot water, which will prevent the milk from burning, should the fire be hot.

APPLE FLOATING ISLAND.

304. Stew in a sauce-pan, with very little water, eight or nine fine apples; when they are soft, pass them through a sieve, and season them with nutmeg and pulverized sugar to the taste. Whisk to a froth the whites of four or five eggs, mix them gradually with the apples; stir in one table spoonful of rose-water. Sweeten some cream or rich milk, and place the above mixture upon it in heaps.

This is a very nice dish.

FLOATING ISLAND.

305. One quart of milk,
Sugar to the taste,
The whites of three eggs.

Sweeten the milk to your taste, and to it add wine, if you prefer it. Then whisk the whites of the eggs to a dry froth, and to every egg add one tea spoonful of currant, quince, or any kind of jelly you choose, add also one tea spoonful of white sugar to each white.

Pile the froth upon the milk, and serve it soon, as the whites will fall.

WHIPS.

306. The whites of three eggs,
Sugar to the taste,
One pint of milk or cream.

Mix the whites of the egg (without beating them) into the milk. Sweeten it to your taste, then whisk it to a froth, which must be taken off and put in glasses as it rises. The milk may be flavored with lemon or vanilla.

SYLLABUB.

307. Half a pound of sugar,
Three pints of lukewarm milk or cream,
One tea cupful of wine.

Dissolve the sugar in the wine, then pour in the milk, in a small stream, from a vessel, holding it up very high so as to cause the milk to froth. In the country it is best to milk into the bowl, the last of the milk which is taken from the cow is richer.

VANILLA CUP CUSTARDS.

308. Pound a vanilla bean in a mortar, and stir it into three pints of milk, eight well beaten eggs, and sugar to the taste.

Fill your cups, place them in a pan of hot water, set them in the oven, and as soon as a custard is formed take them out.

They are very nice if placed on the ice in warm weather an hour or two before they are served.

HASTY PUDDING, OR FARMER'S RICE.

309. Beat one egg very light, and add to it as much flour as it will moisten. Rub it through your hands until the flour is in fine dry lumps like bread crumbs.

Put on a quart of milk to boil, and when boiling, stir in as much of this flour as will make it very thick. Serve it with butter and sugar, and rich cream if you have it.

SPANISH FRITTERS.

310. Cut the soft part of bakers' bread in slices a quarter of an inch thick, and of any form you choose. Take a pint of milk or cream, three well beaten eggs, half a tea spoonful of nutmeg and cinnamon mixed, three drops of the essence of lemon, and sugar to the taste, stir all well together and pour over the pieces of bread. When they have absorbed as much of the milk as they will, take them out before they get too soft, and fry them of a nice light brown on both sides.

They may be served with or without sweet sauce.

APPLE FRITTERS.

311. One pint of milk,
Three eggs,
Salt just to taste,
As much flour as will make a batter.

Beat the yelks and whites separately, add the yelks to the milk, stir in the whites with as much flour as will make a batter; have ready some tender apples, peel them, cut them in slices round the apple; take the core carefully out of the centre of each slice, and to every spoonful of batter lay in a slice of the apple, which must be cut very thin--fry them in hot lard of a light brown on both sides.

ORANGE FRITTERS.

312. These are made as the above, only a slice of orange is to be substituted for the apple.

GERMAN PUFFS.

313. One pint of milk,
Three eggs,
One pound of flour,
One dessert spoonful of _dissolved_ salæratus,
A tea spoonful of butter,
A salt spoon of salt.

Beat the yelks and whites of the eggs separately. The yelks must be as thick as batter, and the whites perfectly dry.

Add to the yelks half the milk and half the flour, stir it well until the batter is smooth, then add the remainder of the flour and milk.

Warm the butter and stir in and beat the batter thus made till it is light and full of bubbles.

Stir in the salæratus, and lastly the whites--but do not beat it after the whites have been added, as that will make it tough.

Butter tea cups, or an earthen mould, pour in the batter, and bake it in a moderate oven.

Serve with butter and sugar, or any kind of sauce which may be preferred.

They require from half an hour to three-quarters to bake.

SNOW CUSTARD.

314. One quart of milk,
Eight eggs,
One vanilla bean, or a little grated lemon peel.

Beat the eggs, leaving out the whites of four, add them to the milk. Pound the vanilla bean in a mortar, and mix it with the milk. Pour the whole in your pudding dish, place it in a pan of boiling water, and when the custard is thick set it away to cool.

About fifteen minutes before it is to be served, beat the whites to a dry froth, sweeten with fine white sugar, pile it on the top and send it to the table. If suffered to stand the white of egg will fall.

BOILED CUSTARD.

315. Eight eggs,
One quart of milk,
Sugar to the taste.

Add the sugar to the milk with any thing to flavor it you choose. Set it over the fire, and as soon as it begins to boil stir in the beaten eggs very gradually--stir all the time one way; as soon as it is thick take it off the fire, or it will curdle. Fill your cups and stand it away to cool. Grate nutmeg over before they are sent to table.

BAKED PEARS.

316. Wash them, put them in a deep pan, strew over plenty of white or brown sugar, and pour very little water in the bottom of the pan. Put them in a moderate oven and let them cook slowly till the fruit is soft. Serve them with cream.

STEWED CHERRIES.

317. Stone some cherries, and to every pound of fruit add half a pound of sugar. When they are done set them away to get cold. Serve them with cream.

BAKED APPLES.

318. Wash the apples, take out the cores, and put them in a deep pan; strew sugar over them, and bake them in a cool oven till they are soft. Serve them with cream.

A piece of lemon peel may be stuck in the centre of each apple before it is set in the oven.

BLACKBERRY MUSH.

319. Put your fruit in a preserving kettle, mash it to a pulp, with sugar enough to make it quite sweet. Set it over the fire, and as it begins to simmer stir in very gradually two tea spoonsful of flour to a quart of fruit. It should be stirred all the time it is boiling. Serve it either warm or cold, with cream.

Raspberries may be cooked in the same way.

RICE DUMPLINGS.

320. Put your rice in a stew-pan, and pour on each cup of rice one gill of milk; stand it near the fire where it will keep hot but not boil. As soon as it has absorbed all the milk, pare your apples, take out the cores, and put the rice around them instead of paste. Boil them until the apple is soft.

They should be tied in dumpling cloths.

GLAZED CURRANTS.

321. Select large ripe bunches of currants, wash them by dipping them in a bowl of cold water, and drain them dry; have ready the whites of two eggs, give them three or four beats, dip the bunches in the egg, place them on a sieve so as not to touch each other, sift powdered sugar over them and place them in a warm place to dry. The whites of the eggs should only be broken, but not beaten till dry, or they will not adhere to the fruit.

GLAZED STRAWBERRIES.

322. Choose large ripe strawberries, pick them off the vines so as the stems may all adhere to the fruit. Dip them one at a time in a vessel of cold water and place them on a sieve to dry. Beat the whites of two or three eggs, according to the quantity of fruit. The egg should be beaten very little or it will not adhere to the fruit, dip the berries in the egg one at a time, place them on a sieve so as not to touch each other, and sift powdered white sugar over them. They are very ornamental to a dessert table. Bunches of grapes, oranges peeled and quartered, or any small fruit may be done in the same manner.

STEWED RIPE PEACHES.

323. Take ripe peaches, cut them in half, and to every pound of fruit allow half a pound of sugar, and half a wine-glass of water. Peel your peaches, sprinkle the sugar over them, and stew them till tender. Stand them away to cool and serve them with cream.

COLD CUSTARD.

324. Sweeten to your taste, one quart of milk with white sugar; stir into it a table spoonful of wine in which a rennet has been soaked; if this does not flavor the milk sufficiently add some more wine without the rennet; or, if the use of wine is an objection, the rennet may be soaked in water. In warm weather one hour before it is to be served will be the proper time to make it, as it is not good if the curd is hard. As soon as the rennet is put into the milk stir it and pour it in cups to coagulate. Or you may serve it in a glass bowl. It is to be eaten with cream.

It may be made as above directed, without the sugar, and served with sweetened cream and grated nutmeg.

APPLE CREAM.

325. Stew half a dozen tender apples, mash them to a pulp; whisk the whites of six eggs till they are very light, and as soon as the apples are cold add them to the eggs with five ounces of pulverized loaf sugar. Whisk the whole till it will stand up when placed on a dish.

Serve it with sweetened cream flavored with lemon, vanilla, or wine.

TEA CAKE.

SHORT CAKES.

326. Half a pound of butter,
A pound of flour; cold water to form a dough.

Cut up the butter in the flour, and rub it until they are thoroughly mixed. Roll the dough out in sheets, and cut the cakes with a cutter or tumbler. Serve them hot, split them open, and eat them with butter.

MUFFINS.

327. Four eggs,
One quart of milk,
Two ounces of butter,
One gill of yeast,
Salt just to taste,
Enough flour to make a batter.

Warm the milk and butter, beat the eggs and stir in the milk, then add flour enough to make a thick batter, add the yeast and set it to rise.

Butter your bake-iron and the inside of your muffin-rings, place the rings on the iron and fill them three parts full of the batter. The iron should not be too hot or they will not be done through. Split or tear them open, butter them, and send them to the table hot.

HARD BISCUITS.

328. Four pounds of flour,
Three ounces of butter,
Four eggs,
Salt to taste,
Milk enough to form a dough.

Take out a tea cupful of the flour and set it aside. To the remainder add the butter cut up small, the eggs well beaten, a little salt, and milk enough to form a dough. Knead the dough well, then roll it out, sprinkle over it a portion of the reserved flour, roll it out again and sprinkle on more flour till all the flour is used. Roll it out thin, cut out your cakes, and bake in a moderate oven.

YORKSHIRE BISCUITS.

329. Three pounds of flour,
One gill of yeast,
A quarter of a pound of butter,
Three eggs,
Milk enough to form a dough.

Rub the butter and flour together. Beat the eggs and add them, then the yeast and milk to form a dough. Stand it away to rise, when light make it out in biscuits, butter your tins, place the biscuits on them, let them rise again and bake them.

POTATO ROLLS.

330. Four large potatoes boiled,
One table spoonful of butter,
Salt to the taste,
Half a pint of milk,
Half a tea cupful of yeast,
Flour sufficient to form a dough.

Boil the potatoes, peel and mash them, and while they are hot add the butter and salt, then pour in the milk. When the mixture is lukewarm add the yeast and flour. Knead the dough, set it away to rise, when it is light mould out your rolls, place them on buttered tins, let them rise and bake them.

BRENTFORD ROLLS.

331. Two pounds of flour,
Two ounces of powdered sugar,
A quarter of a pound of butter,
Two eggs,
One gill of yeast,
Milk enough to form a dough,
Salt to taste.

Rub the flour, butter and sugar together; beat the eggs and add with the other ingredients. When light, mould the dough out in rolls, let them rise again, and bake them on tins.

FRENCH ROLLS.

332. One ounce of butter,
One pound of flour,
One gill of home-made yeast,
One egg,
Milk enough to make a dough.

Rub the butter through the flour, beat the egg and stir in, then add the yeast, milk, and a little salt. Knead the dough, when it is light mould it out into large biscuits, and bake them on tins.

PARSNIP CAKE.

333. Boil your parsnips till perfectly soft; pass them through a colander. To one tea cupful of mashed parsnip add one quart of warm milk, with a quarter of a pound of butter dissolved in it, a little salt, and one gill of yeast, with flour enough to make a thick batter. Set it away to rise, which will require several hours. When light stir in as much flour as will make a dough, knead it well and let it rise again. Make it out in cakes about a quarter or half an inch thick, butter your tins or pans, put them on and set them to rise. As soon as they are light bake them in a very hot oven. When done wash over the tops with a little water, and send them to the table hot.

These biscuits do not taste of the parsnips.

MARYLAND BISCUITS.

334. One pound of flour,
One ounce of butter,
As much luke-warm milk as will wet the flour,
Salt just to taste.

Rub the butter and flour together thoroughly, add the salt, and lastly just enough milk to form a _very stiff_ dough; knead the dough, then pound it with a rolling-pin. Break the dough in pieces, pound and knead it again, and so on for two or three hours. It will be very smooth and light when kneaded sufficiently.

Make it out in small biscuits and bake in a moderate oven.

WAFFLES.

335. Two eggs,
One pint of milk,
Half an ounce of butter,
Half a gill of yeast,
Salt just to taste,
As much flour as will form a thick batter.

Warm the milk and butter together; beat the eggs and add them by turns with the flour; stir in the yeast and salt. When they are light, heat your waffle-irons and butter them, pour in some of the batter and brown them on both sides. Butter them and serve them with or without sugar and cinnamon.

WAFFLES WITHOUT YEAST.

336. Three eggs,
One pint of milk,
One tea spoonful of butter,
As much flour as will make a batter.

Beat the yelks and whites separately. Melt the butter, and while lukewarm stir it into the milk. Whisk the yelks very light, add to them the milk and flour alternately, beat it well, lastly stir in the whites, which must be whisked very dry. The batter should not be beaten after the whites are in.

Grease your waffle-irons after having heated them, fill them nearly full of the batter, close them and place them over the fire--turn the irons so as to bake the waffle on both sides--when done take it out and butter it.

These must be baked the moment they are mixed.

BUCKWHEAT CAKES.

337. One pint of buckwheat meal,
One quart of water,
Salt just to taste,
One gill of home-made yeast.

Mix the water (which should be lukewarm if the weather is cold,) with the meal, add the salt and yeast, beat it well; when light bake them on a griddle. Grease the griddle, pour on a little of the batter, spread it so as to form a cake about the size of a breakfast plate. The cakes should be very smooth at the edges. When they are done on one side turn them, when brown on both sides, put some butter on the plate, place the cake on it, butter the top, bake another and put on it, butter it and send them to the table.

Buckwheat cakes are much better if they are sent to the table with only one or two on a plate.

RYE BATTER CAKES

338. One pint of rye meal; to this add enough lukewarm milk to make a thin batter, a little salt just to taste. Beat it well--add a gill of home-made yeast.

When they are light, bake them on a griddle as buckwheat cakes.

GUERNSEY BUNS.

339. One pound of flour,
A quarter of a pound of butter,
One gill of yeast.

Cut up the butter in the flour and rub it well together. Then add the yeast and as much milk as will form a dough. Let it rise, then make it out in cakes, grease tins or pans, and lay the buns on them; as soon as they rise again bake them in a quick oven.

TOTTENHAM MUFFINS.

340. One quart of flour,
Three eggs,
One gill of yeast,
A table spoonful of butter,
Salt to taste,
Milk sufficient to form a batter.

Place the butter near the fire where it may dissolve but not get hot.

Beat the eggs till they are thick, add them to the flour, with as much milk as will make a thick batter; stir in the melted butter and salt. Lastly a gill of yeast. Bake in muffin hoops.

CRUMPETS OR FLANNEL CAKES.

341. One pint of milk,
One egg,
A tea spoonful of butter,
Salt to taste,
Half a gill of yeast,
As much wheat flour as will form a batter.

Warm the milk and butter together; it should be lukewarm but not hot. Beat up the egg and add to it with the salt, then flour enough to form a batter; lastly the yeast. Set it to rise, and when light grease your bake-iron and bake them like buckwheat cakes--butter them and serve them hot.

SCOTCH CRUMPETS.

342. Two eggs,
One pint of milk,
A tea spoonful of butter,
Half a gill of yeast,
Salt to taste,
As much oatmeal or unbolted flour as will make a batter.

Warm the butter in the milk--it must be merely lukewarm when the eggs are put in. Beat the eggs very light, stir them into the milk, and add as much oatmeal or unbolted flour (the latter is preferable,) as will form a batter, add the salt and yeast, beat it well, and stand it away to rise.

Bake them like buckwheat cakes, butter them and serve hot.

INDIAN FRITTERS.

343. Two tea cupsful of Indian meal,
Half a tea-cup of wheat flour,
Salt just to taste,
Three eggs,
Milk enough to form a thick batter.

Mix the Indian meal and salt, stir into this as much milk as will make a thick batter. Whisk the yelks very thick and light and stir into the Indian; then beat the whites to a stiff dry froth, and stir them into the mixture alternately with the flour. Do not beat it after the white is in as that will make it tough.

Have a pan with some hot lard, drop a spoonful of the batter into it, and bake a light brown on both sides. They should be baked as soon as they are mixed, as if suffered to stand they will be heavy.

With a sweet sauce these may be eaten as dessert.

INDIAN SLAPPERS.

344. One pint of Indian meal,
One gill of boiling milk,
One tea spoonful of butter,
Salt just to taste,
One gill of wheat flour,
Two eggs,
One gill of yeast,
Milk sufficient to make a batter.

Cut up the butter in the Indian meal, and add the salt, then stir into it the gill of boiling milk. Beat the eggs, and when the meal is cool add them and the wheat flour to it, with as much milk as will form a batter. Then add the yeast. When the batter is light grease your griddle, and bake them as buckwheat cakes.

INDIAN PONE.

345. Put on one quart of water in a pot, as soon as it boils stir in as much Indian meal as will make a _very thin_ batter. Beat it frequently whilst it is boiling, which will require ten minutes. Then take it off, pour it in a pan, and add one ounce of butter, and salt to the taste.

When the batter is lukewarm stir in as much Indian meal as will make it quite thick.

Set it away to rise in the evening; in the morning make it out in small cakes, butter your tins and bake in a moderate oven. Or the more common way is to butter pans, fill them three parts full, and bake them.

This cake requires no yeast.

JOHNNY OR JOURNEY CAKE.

346. One quart of Indian meal, add to this salt to taste, and pour over it as much boiling water as will form a dough.

Take the dough, roll it into balls, press it on a board to form the cake--it should be about the eighth of an inch in thickness. Place the board in front of the fire so as the heat may brown the cakes, turn them, and when brown on both sides, send them to the table.

INDIAN LIGHT CAKE.

347. One pint of Indian meal,
One pint of milk,
Two eggs,
One tea spoonful of butter,
Salt to the taste,
One tea spoonful of _dissolved_ salæratus.

Mix the butter and salt with the meal; boil half the milk, add the _dissolved_ salæratus and the eggs, after they have been well beaten, to the remaining half of cold milk. Pour the boiling milk over the meal and let it cool. Then add the cold milk and salæratus. Bake it in a shallow pan.

INDIAN MUFFINS, No. 1.