American Cookery

page 30

No. 5. One pound flour, three fourths of a pound of butter, beat well.

No. 6. To one pound of flour rub in one fourth of a pound of butter wet with
three eggs and rolled in a half pound of butter.

      A Paste for Sweet Meats.
No. 7. Rub one third of one pound of butter, and one pound of lard into two
pound of flour, wet with four whites well beaten; water q: s: to make a paste,
roll in the residue of shortening in ten or twelve rollings--bake quick.

No. 8. Rub in one and half pound of suet to six pounds, of flour, and a spoonful
of salt, wet with cream, roll in, in six or eight times, two and half pounds of
butter--good for a chicken or meat pie.

      Royal Paste.
No. 9. Rub half a pound of butter into 1 pound of flour, four whites beat to a
foam, add two yolks, two ounces of fine sugar; roll often, rubbing one third,
and rolling two thirds of the butter is best; excellent for tarts and apple
cakes.

      C U S T A R D S
1. One pint cream sweetened to your taste, warmed hot; stir in sweet wine, till
curdled, grate in cinnamon and nutmeg.

2. Sweeten a quart of milk, add nutmeg, wine, brandy, rose-water and six eggs;
bake in tea cups or dishes, or boil in water, taking care that it don't boil
into the cups.

3. Put a stick of cinnamon to one quart of milk, boil well, add six eggs, two
spoons of rose-water--bake.

4. Boiled Custard--One pint of cream, two ounces of almonds, two spoons of
rose-water, or orange flower water, some mace; boil thick, then stir in
sweetening, and lade off into china cups, and serve up.

      Rice Custard.
Boil a little mace, a quartered nutmeg in a quart of cream, add rice (well
boiled) while boiling sweeten

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