A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ...

Grate the outside of a pine apple, or use canned, cut in slices and sprinkle with sugar, the rind boil with half pint of wine, half pound of sugar, strain, and when cold, pour over the fruit and serve with macaroons. MAZITANA FROM MIXED FRUIT. Fresh cherries, strawberries and currants in equal quantity, mix, sprinkle with sugar, boil half pound of sugar with a quarter pint of wine ; when cold, pour over the fruit. Serve with sponge cake. ALMOND MILK, with Snow Dumpling. To a quarter pound almond paste add half pint of sweet milk, flavor with Vanilla and boil a few minutes, pass through a strainer, add six ounces of sugar, beat [35] the whites of four eggs, add six ounces of sugar, with a teaspoon form balls and drop into the boiling milk, boil a few minutes and cool in a sieve; when cold, serve with almond milk and lady fingers. ENTREES. CRAB PATTIES, Make shells of puff paste as directed elsewhere, take half ounce of butter, small onion, small carrot, put on the fire and heat without coloring, add two spoonfuls of flour, stir well, then add three pints of hot water, a pint of cream, salt and white pepper, simmer one hour and strain in saucepan ; to each quart of crab meat, or lobster, or shrimp add one pint of sauce, a tablespoon of butter and a few mushrooms, toss up and fill shells, heating them well before filling. CRAB CROQUETTES. To each pound of crab meat take two ounces of butter, three spoonfuls of flour, one gill of cream, salt, pepper, melt the butter, add flour, then gill of hot water, boil, add cream and seasoning, last the meat. Set to cool on ice, then shape and dip in egg and rolled crackers, and fry in hot butter or lard. FONDUS OF EDAM CHEESE. IN LITTLE PAPER CASES. Scald one pint of milk with two ounces of corn starch until thick enough so it comes off the saucepan, add slowly yelks of eight eggs, two ounces of grated cheese, some salt, the whites of eight eggs well beaten ; let cool, then fill in small paper cases, which can be bought at any confectioners; bake twelve minutes and serve with soup. FONDUS OF BREAST OF CHICKEN. Skin a good sized chicken, pick off all the white meat and chop fine, then scald two ounces of butter, half [36] pint of milk, four ounces of bread, until all comes from side of saucepan, add the yelks of four eggs, salt, mace, pepper, the whites of the eggs beaten stiff, last the meat of the chicken, fill cases, bake, and serve with soup. ESCALLOPED OYSTERS. To a two-quart pan three cans of oysters, set them on the fire in their own liquor, and swell them, that is, heat them, until the little scallops open, then strain. Butter a dish, sprinkle rolled crackers in the bottom, add one-third of the oysters, salt, pepper, butter, alternate layers of crackers and oysters witn seasoning until the dish is full, the last layer being crackers, moisten each layer of crackers with the liquid of the oysters and put about a dozen small lumps of butter on top; bake in a quick oven until brown on top. Serve hot. FILLED NOODLES. Make a good noodle dough and roll out in pieces about three and a half inches square; fill with the following: Eight ounces of chopped chicken, three ounces of butter, two eggs, three ounces of soaked bread, pepper, salt, parsley; put a teaspoonful of the mixture in the center of each piece of dough, wash with egg, double over the corners, press them down well, drop into boiling water, boil fifteen minutes, drain. Serve with soup. ITALIAN POLENTA NOODLES. Cook a quarter of pound of polenta rice in good soup stock, add when cold two eggs, mace, and salt; fill in noodle dough and drop in boiling water; cook ten minutes. •*•»*»-**-••■»•**•*""-*•* CROQUETTES. TO BE SERVED AFTER SOUP. CROQUETTES OF SWEETBREADS. Prepare one pound of sweetbreads and chop fine, make sauce of four ounces of butter, three spoonfuls of [37]