The Skilful Cook Part 1 The Skilful Cook Part 2 The Skilful Cook Part 3 The Skilful Cook Part 4 The Skilful Cook Part 5 The Skilful Cook Part 6 The Skilful Cook Part 7 The Skilful Cook Part 8 The Skilful Cook Part 9 The Skilful Cook Part 10 The Skilful Cook Part 11 The Skilful Cook Part 12 The Skilful Cook Part 13 The Skilful Cook Part 14 The Skilful Cook Part 15 The Skilful Cook Part 16 The Skilful Cook Part 17 The Skilful Cook Part 18 The Skilful Cook Part 19 The Skilful Cook Part 20 The Skilful Cook Part 21 The Skilful Cook Part 22 The Skilful Cook Part 23 The Skilful Cook Part 24 The Skilful Cook Part 25 The Skilful Cook Part 26 The Skilful Cook Part 27 The Skilful Cook Part 28 The Skilful Cook Part 29 The Skilful Cook Part 30 The Skilful Cook Part 31 The Skilful Cook Part 32 The Skilful Cook Part 33 The Skilful Cook Part 34 The Skilful Cook Part 35 The Skilful Cook Part 36 The Skilful Cook Part 37 The Skilful Cook Part 38 The Skilful Cook Part 39 The Skilful Cook Part 40 The Skilful Cook Part 41 The Skilful Cook Part 42 The Skilful Cook Part 43 The Skilful Cook Part 44 The Skilful Cook Part 45 The Skilful Cook Part 46 The Skilful Cook Part 47 The Skilful Cook Part 48 The Skilful Cook Part 49 The Skilful Cook Part 50 The Skilful Cook Part 51 The Skilful Cook Part 52 The Skilful Cook Part 53 The Skilful Cook Part 54 The Skilful Cook Part 55 The Skilful Cook Part 56 The Skilful Cook Part 57 The Skilful Cook Part 58 The Skilful Cook Part 59 The Skilful Cook Part 60 The Skilful Cook Part 61 The Skilful Cook Part 62 The Skilful Cook Part 63 The Skilful Cook Part 64 The Skilful Cook Part 65 The Skilful Cook Part 66 The Skilful Cook Part 67 The Skilful Cook Part 68 The Skilful Cook Part 69 The Skilful Cook Part 70 The Skilful Cook Part 71 The Skilful Cook Part 72 The Skilful Cook Part 73 The Skilful Cook Part 74 The Skilful Cook Part 75 The Skilful Cook Part 76 The Skilful Cook Part 77 The Skilful Cook Part 78 The Skilful Cook Part 79 The Skilful Cook Part 80 The Skilful Cook Part 81 The Skilful Cook Part 82 The Skilful Cook Part 83 The Skilful Cook Part 84 The Skilful Cook Part 85 The Skilful Cook Part 86 The Skilful Cook Part 87 The Skilful Cook Part 88 The Skilful Cook Part 89 The Skilful Cook Part 90 The Skilful Cook Part 91 The Skilful Cook Part 92 The Skilful Cook Part 93 The Skilful Cook Part 94 The Skilful Cook Part 95 The Skilful Cook Part 96 The Skilful Cook Part 97 The Skilful Cook Part 98 The Skilful Cook Part 99 The Skilful Cook Part 100 The Skilful Cook Part 101 The Skilful Cook Part 102 The Skilful Cook Part 103 The Skilful Cook Part 104 The Skilful Cook Part 105 The Skilful Cook Part 106 The Skilful Cook Part 107 The Skilful Cook Part 108 The Skilful Cook Part 109 The Skilful Cook Part 110 The Skilful Cook Part 111 The Skilful Cook Part 112 The Skilful Cook Part 113 The Skilful Cook Part 114
The Skilful Cook Part 96
Beat the eggs, and strain them into the apple pulp.
Pour the custard into a jug.
Put it to stand in a saucepan of boiling water, and stir until it thickens, taking care that it does not curdle.
Stir occasionally while it is cooling, and serve in custard gla.s.ses or on a gla.s.s dish.
Cheap Custard.
_Ingredients_--1 tablespoonful of cornflour.
1 pint of milk.
The yolks of 2 eggs.
2 oz. of castor sugar.
Vanilla or other flavouring.
_Method._--Put the milk and sugar on to boil.
When boiling, stir in the cornflour, which should be mixed very smoothly with a little cold milk.
Boil, stirring all the time, for ten minutes.
Then remove from the fire, and, when it has cooled a little, beat in the yolks of the eggs.
Stir again over the fire to cook the eggs, but take care they do not curdle.
Flavour to taste, and when cold pour into custard gla.s.ses.
A cheaper subst.i.tute for custard may be made by omitting the eggs.
Arrowroot Custard.
_Ingredients_--1 pint of milk.
1 tablespoonful of arrowroot.
2 oz. of castor sugar.
The yolks of 2 eggs.
Vanilla or other flavouring.
_Method._--Boil the milk with the sugar.
When boiling, pour in the arrowroot, mixed very smoothly with a little cold milk.
Stir until it boils and thickens.
Then remove it from the fire, beat in the yolks and stir until they thicken.
Plain Trifle.
_Ingredients_--A little red jam.
5 sponge cakes.
1 doz. ratafias.
1 pint of milk.
The white of an egg.
3 eggs.
1 oz. of castor sugar.
_Method._--Boil the milk with the sugar.
Beat the eggs, and stir the milk on to them.
Strain into a jug.
Place the jug in a saucepan of boiling water, and stir until the custard coats the spoon.
Then let it cool, stirring occasionally.
Cut the cakes in halves; spread them with jam; place them on a dish alternately with the ratafias.
Pour the custard over them, and set aside until quite cold. Decorate with the white of egg beaten stiffly.
Boiled Custard.
_Ingredients_-- pint of new milk.
Yolks of 5 eggs.
3 dessertspoonfuls of castor sugar.
A little flavouring of vanilla, lemon, or almond.
_Method._--Boil the milk with the sugar.
Beat the yolks lightly.
Pour the milk (not too hot) on them, stirring all the time.
Strain the custard into a jug, which must be placed in a saucepan of boiling water.
Stir until it coats the spoon.
Great care must be taken that the custard does not curdle; it mast be stirred occasionally while cooling.
A cheaper custard may be made by subst.i.tuting two whole eggs for the five yolks, or one whole egg and two yolks.
SOUFFLeES AND OMELETS.
The Skilful Cook Part 1 The Skilful Cook Part 2 The Skilful Cook Part 3 The Skilful Cook Part 4 The Skilful Cook Part 5 The Skilful Cook Part 6 The Skilful Cook Part 7 The Skilful Cook Part 8 The Skilful Cook Part 9 The Skilful Cook Part 10 The Skilful Cook Part 11 The Skilful Cook Part 12 The Skilful Cook Part 13 The Skilful Cook Part 14 The Skilful Cook Part 15 The Skilful Cook Part 16 The Skilful Cook Part 17 The Skilful Cook Part 18 The Skilful Cook Part 19 The Skilful Cook Part 20 The Skilful Cook Part 21 The Skilful Cook Part 22 The Skilful Cook Part 23 The Skilful Cook Part 24 The Skilful Cook Part 25 The Skilful Cook Part 26 The Skilful Cook Part 27 The Skilful Cook Part 28 The Skilful Cook Part 29 The Skilful Cook Part 30 The Skilful Cook Part 31 The Skilful Cook Part 32 The Skilful Cook Part 33 The Skilful Cook Part 34 The Skilful Cook Part 35 The Skilful Cook Part 36 The Skilful Cook Part 37 The Skilful Cook Part 38 The Skilful Cook Part 39 The Skilful Cook Part 40 The Skilful Cook Part 41 The Skilful Cook Part 42 The Skilful Cook Part 43 The Skilful Cook Part 44 The Skilful Cook Part 45 The Skilful Cook Part 46 The Skilful Cook Part 47 The Skilful Cook Part 48 The Skilful Cook Part 49 The Skilful Cook Part 50 The Skilful Cook Part 51 The Skilful Cook Part 52 The Skilful Cook Part 53 The Skilful Cook Part 54 The Skilful Cook Part 55 The Skilful Cook Part 56 The Skilful Cook Part 57 The Skilful Cook Part 58 The Skilful Cook Part 59 The Skilful Cook Part 60 The Skilful Cook Part 61 The Skilful Cook Part 62 The Skilful Cook Part 63 The Skilful Cook Part 64 The Skilful Cook Part 65 The Skilful Cook Part 66 The Skilful Cook Part 67 The Skilful Cook Part 68 The Skilful Cook Part 69 The Skilful Cook Part 70 The Skilful Cook Part 71 The Skilful Cook Part 72 The Skilful Cook Part 73 The Skilful Cook Part 74 The Skilful Cook Part 75 The Skilful Cook Part 76 The Skilful Cook Part 77 The Skilful Cook Part 78 The Skilful Cook Part 79 The Skilful Cook Part 80 The Skilful Cook Part 81 The Skilful Cook Part 82 The Skilful Cook Part 83 The Skilful Cook Part 84 The Skilful Cook Part 85 The Skilful Cook Part 86 The Skilful Cook Part 87 The Skilful Cook Part 88 The Skilful Cook Part 89 The Skilful Cook Part 90 The Skilful Cook Part 91 The Skilful Cook Part 92 The Skilful Cook Part 93 The Skilful Cook Part 94 The Skilful Cook Part 95 The Skilful Cook Part 96 The Skilful Cook Part 97 The Skilful Cook Part 98 The Skilful Cook Part 99 The Skilful Cook Part 100 The Skilful Cook Part 101 The Skilful Cook Part 102 The Skilful Cook Part 103 The Skilful Cook Part 104 The Skilful Cook Part 105 The Skilful Cook Part 106 The Skilful Cook Part 107 The Skilful Cook Part 108 The Skilful Cook Part 109 The Skilful Cook Part 110 The Skilful Cook Part 111 The Skilful Cook Part 112 The Skilful Cook Part 113 The Skilful Cook Part 114