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Classic
Cook Books
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page 119
half a nutmeg grated; sit it on a stove, and keep stirring till it is as thick
as buttered eggs--put a puff paste in a shallow dish, pour in the ingredients,
and bake it half an hour in a moderate oven; sift sugar over it, and serve it up
hot.
FLUMMERY.
ONE measure of jelly, one of cream, and half a one of wine; boil it fifteen
minutes over a slow fire, stirring all the time; sweeten it, and add a spoonful
of orange flower or rose water; cool it in a mould, turn it in a dish, and pour
around it cream, seasoned in any way you like.
BURNT CUSTARD.
BOIL a quart of milk--and when cold, mix with it the yelks of eight eggs; stir
them together over the fire a few minutes; sweeten it to your taste, put some
slices of savoy cake in the bottom of a deep dish, and pour on the custard; whip
the whites of the eggs to a strong froth, lay it lightly on the top, sift some
sugar over it, and hold a salamander over it until it is a light brown; garnish
the top with raspberry marmalade, or any kind of preserved fruit.
AN ENGLISH PLUM PUDDING.
BEAT eight eggs very light, add to them a pound of flour sifted, and a pound of
powdered sugar; when it looks quite light, put in a pound of suet finely shred,
a pint of milk, a nutmeg grated, and a gill of brandy;
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Classic
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