Wholesome cookery

The grated rind and juice of 2 lemons, a couple of glasses of sherry; sweeten it to taste. Whisk this up with 1 pint of cream. Line a perforated mould with muslin, pour in the mixture, and let it stand for some hours, then turn out and serve. 347.— Syllabubs. Take the grated rind of 2 lemons, the juice of 3, 1 pint of cream, one-third of a pint of sherry ; sugar to taste. Mix this well together ; then whisk it up to a stiff froth, and serve in glasses. 348. — Junket. 1 pint of milk, 2 dessert-spoonfuls of brandy or Scotch whisky, 1 dessert- spoonful of castor sugar, and 1 teaspoonful of prepared rennet (Crosse and Blackwell’s), whipped cream or Devonshire cream, grated nutmeg or glaces cherries. Make the milk hot; put it in a dish with brandy or whisky, sugar, and rennet. Stir it together, and cover it until it is set; then spread the cream over the top, and finally decorate with glaces cherries or grated nutmeg, and serve. 349. — Oeufs aux Macarons. Pound 3 maccaroons with some castor sugar ; melt 1 ounce of butter and add it to the maccaroons. Beat up 6 yolks of eggs and 3 whites separately ; then beat both whites and yolks up with the maccaroons as you would an omelet. Place the mixture in the dish in which it is to be served ; put the dish in a saucepan of warm water, and let it steam ; sprinkle some castor sugar over the top, and pass a hot salamander over. Serve hot or cold. 350. — Oeufs a la Neige. Take G eggs ; beat the whites to a very stiff froth. Now take a pint of milk; sweeten and flavour it with vanilla. Put the milk in a saucepan ; when it comes to a boil, drop in (by large tablespoonfuls) the white egg-froth. Turn each piece so as to cook it on every side (2 minutes will suffice). Remove it out of the milk, and with the six yolks of eggs and milk make a boiled custard, which when cold, serve with the lumps of white froth on the top. 1-10 351. — Oeufs aux Pistaches. Pound some pistachio kernels. Blend a little corn flour in cream ; put it on the Are, with the kernels, some grated lemon-peel; sugar to taste. Stir this together, then put it in the dish it is to be served in. Place this dish in a saucepan of hot water ; add C eggs ; stir with a wooden spoon till nearly set. Sprinkle some castor sugar over the top, pass the hot salamander over, and serve hot or cold. 352. — Sweet Omelet. Beat the whites and yolks of eggs separately. With the yolks beat in some castor sugar and grated lemon-peel ; then beat whites and yolks together with a very little milk. Melt some butter in a pan, and cook the omelet over a quick fire ; double it ovei', and serve. 353. — Omelet “ a la Robespierre.” Make a sweet omelet ; when it is dished, sprinkle over it some castor sugar. Pour some absinthe ovei’, and set fire to it at table. 354. — Omelet “ aux Confitures.” Make your omelet in the above manner. Melt some jam ; place it inside the omelet before doubling it over, and serve. 355. — Omelet “au Rhum.” Make a sweet omelet ; when it is dished, sprinkle over it some sifted sugar j then pour over some rum. Set fire to it at table. 356. — Omelet “ Souffle.”