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Classic
Cook Books
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page 188
ounces of currants picked clean, and washed; stir them, and boil till they are
done. Beat the yolks of three eggs, and a little nutmeg, with two or three
spoonfuls of milk; add this to the wheat; stir them together while over the
fire; then sweeten, and serve cold in a deep dish. Some persons like it best
warm.
Curds and Cream.
Put three or four pints of milk into a pan a little warm, and then add rennet or
gallino. When the curd is come, lade it with a saucer into an earthen shape
perforated, of any form you please. Fill it up as the whey drains off, without
breaking or pressing the curd. If turned only two hours before wanted, it is
very light; but those who like it harder, may have it so, by making it earlier,
and squeezing it. Cream, milk, or a whip of cream, sugar, wine, and lemon, to be
put in the dish, or into a glass bowl, to serve with the curd.
Another way.--To four quarts of new milk warmed, put from a pint to a quart of
buttermilk strained, according to its sourness; keep the pan covered until the
curd be of firmness to cut three or four times across with a saucer, as the whey
leaves it; put it into a shape, and fill up until it be solid enough to take the
form. Serve with cream plain, or mixed with sugar, wine, and lemon.
A Curd Star.
Set a quart of new milk upon the fire with two or three blades of mace; and,
when ready to boil, put to it the yolks and whites of nine eggs well beaten, and
as much salt as will lie upon a small knife's point. Let it boil till the whey
is clear; then drain it in a thin cloth, or hair-sieve; season it with sugar,
and a little cinnamon, rose-water, orange-flower water, or white wine, to your
taste; and put it into a star form, or any other. Let it stand some hours before
you turn it into a dish; then put round it thick cream or custard.
Blanc-mange, or Blamange.
Boil two ounces of isinglass in three half pints of water half as hour; strain
it to a pint and a half of cream;
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Classic
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