Boil a quart of cream with a stick of cinnamon, and a blade of mace; take six eggs, both yolks and whites (leave out the strains) and beat them very well, grate a long bisket into your cream, give it a boil before you put in your eggs, mix a little of your cream amongst your eggs before you put 'em in, so set it over a slow fire, stirring it about whilst it be thick, but don't let it boil; take half a pound of currans, wash them very well, and plump them, then put them to your custard; you must let your custard be as thick as will bear the currans that they don't sink to the bottom; when you are going to dish it up, put in a large glass of sack, stir it very well, and serve it up in a china bason.
is another delicacy well suited to a special occasion. Prepare and cook celery as for souffle, drain and rub through sieve. Have enamelled or earthenware saucepan on the table, rub the bottom with a little butter, and break in 2 large eggs or 3 small ones. Season with white pepper, celery salt, lemon juice, mace, &c., and beat slightly. Take 1/2 gill cream and same of milk, drained from the celery, and add to eggs, &c. Place over a slow fire, or better still, a gas stove turned low, and stir till the mixture thickens, but it must not boil, then add the celery and mix. Have one large timbale mould or 8 to 10 small ones well buttered, fill in with the cream, cover with buttered paper, and steam very gently till set--30 minutes if large mould--10 minutes if small ones. If a large one turn out and fill in centre with tomatoes, mushrooms, &c. If small ones arrange round ashet with baked tomatoes, spinach, green peas, &c., in the centre of the dish.
1 cup flour 2 teaspoons baking powder 1/2 teaspoon salt 2 eggs 1 tablespoon sugar 2 cups milk 1/4 cup cream Jam Powdered sugar
Sift together flour, baking powder and salt. Beat eggs with sugar and add milk and cream. Mix slowly with dry ingredients to prevent lumping. Batter should be very thin. Heat small frying pan which has been slightly greased. Pour in just sufficient batter to cover bottom of pan. Cook over hot fire. Turn and brown other side. Spread with jam or preserves and roll up. Sprinkle with powdered sugar, and serve hot. Makes 12 large pancakes.
4 cups milk 1/3 cup cornmeal 1/3 cup molasses 1 teaspoon salt 1 teaspoon ginger 1 teaspoon allspice
Cook milk and meal in a double boiler 20 minutes; add molasses, salt and ginger. Pour into greased pudding dish and bake two hours in a slow oven, or use fireless cooker. Serve with milk. This makes a good and nourishing dessert. Serves six.
Take your Almonds when they are blanched, and beat them as many as will serve for your Dish, then put to it foure or five yolks of Eggs, Rose-water, Nutmeg, Cloves and Mace, a little Sugar, and a little salt and Marrow cut into it, and so set it into the Oven, but your Oven must not be hotter then for Bisket bread; and when it is half baked, take the white of an Egg, Rose-water and fine Sugar well beaten together and very thick, and do it over with a feather, and set it in againe, then stick it over with Almonds, and so send it up. This you may boyle in a Bag if you please, and put in a few crums of Bread into it, and eat it with butter and Sugar without Marrow.
Use cold fish and potatoes, if there are any in the larder; if not, boil a piece of blue smoked cod in some water for five minutes. Flake it up free from skin and bone and put it into a basin; mash up the potatoes and mix them in with the pepper and salt. Bind into a paste with an egg; rub some dripping on a baking sheet, turn the mixture on to it and shape into the letter S, brush over with egg or milk, and bake till brown. Slip it off on to a hot dish, and garnish with parsley.
One quart of the tender parts of cold game, cut into dice; one generous pint of rich stock, one-third of a box of gelatine, one quart of any kind of force-meat, four cloves, one table-spoonful of onion juice, two of butter, one of flour, three eggs, one pint of bread or cracker crumbs, salt, pepper. Soak the gelatine for one hour in half a cupful of cold water. Put the butter in a frying-pan, and when hot, add the flour. Stir until smooth and brown, and add the stock and seasoning. Simmer ten minutes; strain upon the game, and simmer fifteen minutes longer. Beat an egg and add to the gelatine. Stir this into the game and sauce and take from the fire instantly. Place the stew-pan in a basin of cold water, and stir until it begins to cool; then turn the mixture into a shallow baking pan, having it about an inch thick. Set on the ice to harden. When hard, cut into cutlet- shaped pieces with a knife that has been dipped in hot water. When all the mixture is cut, put the pan in another of warm water for half a minute. This will loosen the cutlets from the bottom of the pan. Take them out carefully, cover every part of each cutlet with force-meat, and set on ice until near serving time. When ready to cook them, beat the two eggs with a spoon. Cover the cutlets with this and the crumbs. Place a few at a time in the frying basket, and plunge them into boiling fat. Fry two minutes. Drain, and place on brown paper until all are cooked. Arrange them in a circle on a hot dish. Pour mushroom sauce in the centre, garnish with parsley, and serve. Poultry cutlets can be prepared and served in the same way.
Make one quart of aspic jelly. Set the plain border mould (see rice border, under Entries) in a pan with a little ice and water. Pour enough of the liquid jelly into the mould to make a layer half an inch deep. Let this get hard. When hard, decorate with cooked carrot and beet, and the white of a hard-boiled egg. These must all be cut in pretty shapes with the vegetable cutter, and arranged on the jelly. Very carefully add two table-spoonfuls of jelly, and let it harden. Fill with the remainder of the jelly, and set away to harden. At serving time put the mould for half a minute in a pan of warm water. Wipe it, and turn the jelly on a cold flat dish. Fill the centre with salad, boned fowl, or anything else you choose.
Take a pint of Cream and straine four Eggs into it, and put a little Salt and a little sliced Nutmeg, and season it with Sugar somewhat sweet; then take almost a penny Loaf of fine bread sliced very thin, and put it into a Dish that will hold it, the Cream and the Eggs being put to it; then take a handfull of Raisins of the Sun being boyled, and a little sweet Butter, so bake it.
