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adding apples bake beat beaten beef boil boiling water brandy bread brown butter cake chopped clean cloth cold water color cooking cool cover cream crust cups currants dish dissolved drawn eggs eight fire fish five flour four four ounces fresh fruit gill glass grated gravy half hour jelly juice keep layer lemon light liquor little salt loaf mace meat melted milk minutes mixture molasses nice nutmeg ounces oven paste peel pepper perfectly pieces pint plate potatoes pound powdered prepared preserving prevent Pudding quart quarter remain remove rice Roast roll rose-water salæratus sauce season serve slices smooth soft soup spoonfuls sprinkle stand stew stir strain sufficient sugar sweet taste teacup teaspoonful tender thick thicken thin till turn twelve vinegar warm wash whole wine yolks
Page 65 - Boil four Eggs for ten minutes, and put them into cold water, — when they are quite cold, put the yolks into a mortar with the yolk of a raw egg, a teaspoonful of flour, same of chopped parsley, as much salt as will lie on a shilling, and a little black pepper, or Cayenne, rub them well together, roll them into small Balls, (as they swell in boiling), — boil them a couple of minutes.
Page 162 - Cut them into quarters, or into round slices. Put them into a preserving kettle, and cover them with the parings and a very little water. Lay a large plate over them to keep in the steam, and boil them till they are tender. Take out the quinces, and strain the liquor through a bag. To every pint of liquor, allow a pound of loaf-sugar. Boil the juice and sugar together, about ten minutes, skimming it well. Then put in the quinces, and boil them gently twenty minutes. When the sugar seems to have completely...
Page 137 - ... and lay them in a deep dish. Beat. the whites of twelve eggs to a stiff froth ; put half a pound of powdered white sugar to the apples, beat them to a stiff froth, and add the beaten eggs.
Page 141 - Lemon Cream. Pare four fresh lemons very thin, so as to get none of the white part. Soak the rinds twelve hours in half a pint of cold water, then add the juice of the lemons, and half a pint more of cold water. Beat to a froth the whites of eight eggs, and the yelks of three — strain the lemon-juice and water, mix it with the eggs — set the whole on a few coals, sweeten it with double refined sugar, stir it till it grows thick, then take it from the fire, stir it till cold — serve it up in...
Page 64 - ... pot, pour over them a pint of boiling milk, let them lie in it two or three hours ; when you take them out dredge them well with flour, put them in a copper of cold water, put on your cover, let them boil flqwly twenty minutes, then take them out, and fmother them with onion fauce.
Page 158 - Buttons must be rubbed with a bit of flannel and salt, and from the larger take out the red inside; for when they are black they will not do, being too old. Throw a little salt over, and put them into a stew-pan, with some mace and pepper ; as the liquor comes out, shake them well, and keep them over a gentle fire, till all of it be dried into them again ; then put as much vinegar into the pan as will cover them, give it one warm, and turn all into a glass, or stone jar. They will keep two years,...
Page 69 - ... off, set it before a brisk fire, dredge it all over with flour, and baste it well with butter; when the froth begins to rise, throw over it some very fine white bread crumbs; you must keep basting it all...
Page 104 - ... in a teacup of milk, and add the milk ; add the juice and grated peel of one lemon, and the whites of the five eggs ; and sift in, as light as possible, four teacups of flour. Bake in two long tins about half an hour. Much improved by icing. 265. Rich Queen Cake. Take a mixed teaspoonful of powdered and sifted mace and cinnamon, and one nutmeg; put one pound of powdered white sugar into a deep earthern pan, and cut one pound of fresh butter washed to it, and stir them till very light.
Page 82 - ... into the cloth. Tie it up carefully, allowing room for the pudding to swell. Boil it six hours, and turn it carefully out of the cloth. Before you send it to table, have ready some blanched sweet almonds cut in slips, or some slips of citron, or both. Stick them all over the outside of the pudding. Eat it with wine, or with a sauce made of drawn butter, wine and nutmeg. The pudding will be improved if you add to the other ingredients, the grated rind of a large lemon or orange.