 |
 |
Free Books / Cooking / The American Housewife / |  |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
   |
|
||
|
Trifles |
|
||
|
||||
|
|
|
||
|
||||
|
|
Free Books / Cooking / The American Housewife / | |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
|
|
||
|
Trifles |
|
||
|
||||
|
|
|
||
|
||||
This section is from the "The American Housewife" book, by Experienced Lady. Also available from Amazon: The American Housewife.
Stir to a cream three ounces of butter, six of powdered white sugar - then add three beaten eggs, half a pound of sifted flour, half of a nutmeg. Drop this mixture by the large spoonful on to buttered plates, several inches apart, sprinkle small sugar plums on the top, and bake them directly.
Beat eight eggs to a froth - the whites and yelks should be beaten separately, then mixed together, and a pound of powdered white sugar stirred in gradually. Beat the whole well together, for eight or ten minutes, then add the grated rind of a fresh lemon, and half the juice, a pound of sifted flour, a couple of table-spoonsful of coriander seed. Drop this mixture by the large spoonful on to buttered baking plates, several inches apart, sift white sugar over them, and bake them immediately in a quick, but not a furiously hot oven.
Boil a pint of new milk - beat three eggs, and stir into the milk while boiling. When it boils up, take it from the fire, put in half a wine glass of wine, separate the curd from the whey, and put to the curd three eggs, six ounces of powdered white sugar, previously beaten together. Add a tea-spoonful of rosewater, half a pound of sweet almonds that have been blanched and pounded fine, a quarter of a pound of melted butter. Mix the whole well together, then pour it into small pans that are lined with pastry. Ornament the top with Zante currants, and almonds cut in thin slips - bake them
Lay sponge or Savoy cakes in a deep dish - pour on white wine sufficient to make them quite moist. Make a rich boiled custard, using only the yelks of the eggs - turn it over the cakes when cool - beat the whites of the eggs to a froth, and turn them over the whole.
Mix a pint and a half of sweet thick cream with a gill of wine, the juice of half a lemon, and a tea-spoonful of essence of lemon, or rosewater. Sweeten the whole with powdered loaf sugar - turn it into a deep dish. Beat the whites of four eggs to a froth, and stir in half a pound of any dark-colored preserved small fruit you may happen to have. Beat the whole to a strong froth, then turn it into the centre of the cream.
Take good sweet cream - to each pint put six ounces of double refined, powdered white sugar, half a tumbler of white wine, the juice and grated rind of a lemon. Beat the whole well together - put jelly in glasses, and cover them with the froth as fast as it rises.
Beat the whites of four eggs to a froth, then stir in half a pound of preserved raspberries, cranberries, or strawberries - beat the whole well together, then turn it over the top of your creams or blanc mange.
Take large bunches of ripe currants, wash and drain them dry, then dip them into the whites of eggs, previously beaten to a stiff froth. Lay them on a sieve, at such a distance from each other as not to touch - sift double refined sugar over them thick, and set them in a warm place to dry.
Put a dozen good tart apples into cold water, set them over a slow fire. When soft, drain off the water, pull the skins from the apples, take out the cores, and lay the apples in a deep dish. Beat the whites of twelve eggs to a strong froth - put half a pound of powdered white sugar on the apples, beat them to a strong froth, then add the beaten eggs. Beat the whole to a stiff snow, then turn it into a dessert dish, and ornament it with myrtle or box.
Mix a pound of white sugar with just sufficient water to make a thick syrup. When the sugar has dissolved, drop in a pound of coriander seed, then drain off the syrup, and put the seeds in a sieve, with two or three ounces of flour - shake them well in it, then set them where they will dry. When dry, put them in the syrup again, repeat the above process till they are of the size you wish.
Continue to:
|
|
|
|
 |
|