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Classic
Cook Books
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page 107
2 nutmegs, 1 cup suet, (chopped fine), 2 tablespoonfuls sugar, 4 eggs, a wine
glass brandy, 1 wine glass syrup and a little milk it necessary. Tie it hard in
a cloth and boil 5 or 6 hours. Serve with wine sauce.
Charlotte Russe.
Whip 1 quart rich cream to a stiff froth, and drain well on a nice sieve. To 1
scant pint of milk add 6 eggs beaten very light; make very sweet, flavor high
with vanilla. Cook over hot water till it is a thick custard. Soak 1 full ounce
Cox's gelatine in a very little
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Classic
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