The Skilful Cook Part 53

/

The Skilful Cook



The Skilful Cook Part 53


1 gill of milk.


1 tablespoonful of castor sugar.


Flavouring to taste.


3 oz. of cake-crumbs.


_Method._--Cream the yolks and white well together with the castor sugar.


Add cream, milk, and flavouring.


Strain this custard into a greased pudding-basin, and steam _very gently_, until firm.


Let it get quite cold; then turn it out.


Cut into slices about one-third of an inch thick.


Stamp into round or fancy shapes.


Egg and cake-crumb them.


Fry in a frying-basket in hot fat.


Serve on a gla.s.s dish, and sprinkle with castor sugar.


Gateau de Cerise.


_Ingredients_--1 lb. of cooking cherries.


lb. of lump sugar.


pint of water.


A few drops of cochineal.


of an ounce-packet of gelatine.


The juice of one lemon.


_Method._--Boil the sugar and water; add the lemon and skim well.


Add the cherries (stoned), and stew for a quarter of an hour.


Melt the gelatine in a little water, and add it to the cherries, with enough cochineal to colour brightly.


Pour the mixture into a border mould.


When set, dip it in hot water for a second or two, and turn on to a gla.s.s dish.


Serve with whipped cream in the centre.


Jaune Mange.


_Ingredients_-- ounce packet of gelatine.


pint of water.


pint of white wine.


Juice of one and a half lemon.


Rind of half a lemon.


3 oz. of castor sugar.


4 yolks.


_Method._--Soak the gelatine in the water with the lemon rind.


Then put it in a saucepan with all the other ingredients.


Stir over the fire until the custard thickens; but, on no account, let it boil.


Then strain into a wetted mould.


Apple Charlotte.


_Ingredients_--2 lb. of apples.


lb. of moist sugar.


Grated rind of a lemon.


Slices of broad.


Some clarified b.u.t.ter.


_Method._--Peel and core the apples, and stew them with the sugar, lemon rind, and a quarter pint of water, until reduced to half the quant.i.ty.


Take a plain round tin, holding about a pint and a half.


Cut a round of stale bread, about one-eighth of an inch thick; dip it in clarified b.u.t.ter, and lay it in the bottom of the mould.


Line the sides with slices of bread, cut about an inch wide, and one-eighth of an inch thick, and also dipped in b.u.t.ter.


Pour the apple mixture into the mould.


Cover with another round of bread dipped in b.u.t.ter; and bake in a moderately quick oven for three quarters of an hour.


For serving, turn it on to a hot dish, and sprinkle castor sugar over it.


Viennoise Pudding.


_Ingredients_--5 oz. of stale crumb of bread cut into dice.


3 oz. of sultanas.


lb. of castor sugar.


2 oz. of candied peel.


Grated rind of a lemon.


1 winegla.s.s of sherry.


pint of milk.


2 whole eggs.


1 oz. of lump sugar.







Tips: You're reading The Skilful Cook Part 53, please read The Skilful Cook Part 53 online from left to right.You can use left, right, A and D keyboard keys to browse between chapters.Use F11 button to read novel in full-screen(PC only).

The Skilful Cook Part 53 - Read The Skilful Cook Part 53 Online

It's great if you read and follow any Novel on our website. We promise you that we'll bring you the latest, hottest Novel everyday and FREE.


Top