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page 162
nutmeg, salt, a very little white pepper, cream, and a very little bit of butter
warmed, fill the patties.
Sweet Patties.
Chop the meat of a boiled calf's foot, of which you use the liquor for jelly,
two apples, one ounce of orange and lemon-peel candied, and some fresh peel and
juice; mix with them half a nutmeg grated, the yolk of an egg, a spoonful of
brandy, and four ounces of currants washed and dried.
Bake in small pattypans.
Patties resembling Mince Pies.
Chop the kidney and fat of cold veal, apple, orange, and lemon-peel candied, and
fresh currants, a little wine, two or three cloves, a little brandy, and a bit
of sugar. Bake as before.
Apple Puffs.
Pare the fruit, and either stew them in a stone jar on a hot hearth, or bake
them. When cold, mix the pulp of the apple with sugar and lemon-peel shred fine,
taking as little of the apple-juice as you can. Bake them in thin paste, in a
quick oven; a quarter of an hour will do them, if small. Orange or
quince-marmalade, is a great improvement. Cinnamon pounded, or orange
flower-water, in change.
Lemon Puffs.
Beat and sift a pound and a quarter of double-refined sugar; grate the rind of
two large lemons, and mix it well with the sugar; then beat the whites of three
new-laid eggs a great while, add them to the sugar and peel, and beat it for an
hour; make it up in any shape you please, and bake it on paper put on
tin-plates, in a moderate oven. Don't remove the paper till cold. Oiling the
paper will make it come off with ease.
Cheese Puffs.
Strain cheese-curd from the whey, and beat half a pint basin of it fine in a
mortar, with a spoonful and a halt of flour, three eggs, but only one white, a
spoonful of orange-flower water, a quarter of a nutmeg, and sugar to
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