* * * * *
FLUMMERY.
One measure of jelly, one of cream, and half a one of wine; boil it
fifteen minutes over a slow fire, stirring all the time; sweeten it, and
add a spoonful of orange flower or rose water; cool it in a mould, turn
it in a dish, and pour around it cream, seasoned in any way you like.
* * * * *
BURNT CUSTARD.
Boil a quart of milk--and when cold, mix with it the yelks of eight
eggs; stir them together over the fire a few minutes; sweeten it to your
taste, put some slices of savoy cake in the bottom of a deep dish, and
pour on the custard; whip the whites of the eggs to a strong froth, lay
it lightly on the top, sift some sugar over it, and hold a salamander
over it until it is a light brown; garnish the top with raspberry
marmalade, or any kind of preserved fruit.
* * * * *
AN ENGLISH PLUM PUDDING.
Beat eight eggs very light, add to them a pound of flour sifted, and a
pound of powdered sugar; when it looks quite light, put in a pound of
suet finely shred, a pint of milk, a nutmeg grated, and a gill of
brandy; mix with it a pound of currants, washed, picked, and dried, and
a pound of raisins stoned and floured--tie it in a thick cloth, and boil
it steadily eight hours.
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