|
Classic
Cook Books
< last page | next page >
page 168
bitter, with a spoonful of water; then add four ounces of sugar pounded, a
spoonful of cream, and the whites of two eggs well beaten; mix all as quick as
possible: put into very small pattypans, and bake in a pretty warm oven under
twenty minutes.
Another way.--Blanch and pound four ounces of almonds, with a little
orange-flower, or rose-water; then stir in the yolks of six, and whites of three
eggs, well beaten, five ounces of butter warmed, the peel of a lemon grated, and
a little of the juice; sweeten with fine Lisbon sugar. When well mixed, bake in
a delicate paste, in smalt pans.
Another way.--Press the whey from as much curd as will make two dozen small
ones; then put it on the back of a sieve, and with half an ounce of butter rub
it through with the back of a spoon; put to it six yolks, and throe whites of
eggs, and a few bitter almonds pounded with as much sugar as will make the curd
properly sweet: mix with it the rind of a lemon grated, and a glass of brandy.
Put a puff-paste into the pans, and ten minutes will bake them.
PART VII. VEGETABLES.
Observations on dressing Vegetables.
VEGETABLES should be carefully cleaned from insects, and nicely washed. Boil
them in plenty of water, and drain them the moment they are done enough. If
overboiled, they lose their beauty and crispness. Bad cooks sometimes dress them
with meat; which is wrong, except carrots with boiling beef.
To boil Vegetables green.
Be sure the water boils when you put them in. Make them boil very fast. Don't
cover, but watch them; and
< last page | next page >
Classic
Cook Books
|
