A second Dudley book of cookery and other recipes

Boil the milk and add the vanilla and a pinch of sugar. Stir in the farola (or tapioca) and boil for five minutes. Add some cream to the yolks of the eggs and mix all together and place in buttered piedishes. Then place these dishes in a saute pan containing water, and bake for ten minutes. ORANGE TARTLETS TWO Jaffa or St. Michael or four Tangerine oranges, three ounces of castor sugar, three ounces of butter, the yolks of three eggs and the white of one, half a teaspoonful of vanilla essence and about half a pound of puff paste. Peel the oranges very thinly, without cutting any of the white part ; chop the rind finely. Cream the butter and sugar ; add by degrees the yolks of the eggs ; stir in the vanilla essence, chopped orange rind and two tablespoonfuls of orange juice. Add a pinch of salt to the white of egg ; whisk to a stiff froth and fold into the mixture. Roll out the paste ; line from eight to nine tartlet moulds ; prick the paste with a fork and three-parts fill them with the mixture. Put them on a baking tin ; bake for fifteen minutes in a moderate oven ; then dust with sugar and finish baking. Turn out ; cool, and dish up on a folded napkin or dish-paper. O IX eggs, two ounces of butter, a small glass of ^ rum, one tablespoonful of castor sugar, one tablespoonful of cream and a pinch of salt. Break the eggs into a basin ; add the salt and sugar ; beat up well together with the cream and a little rum. Melt the butter in an omelet pan ; when hot, pour in the eggs, etc. Stir, cook, roll and brown the omelet to a light colour ; turn carefully on to a dish ; dust with sugar ; pour the rum round the omelet ; light it, and serve quickly. NE ounce of butter, one ounce of flour, one gill of Plasmon stock, three eggs, half a lemon and half an ounce of castor sugar. Melt the butter in a saucepan ; stir in the flour, then add the plasmon stock, the sugar and the OMELETTE AU RHUM LEMON SOUFFLE lemon rind grated and stir it until it boils. Remove from the fire ; beat in the yolks of eggs and whip the whites to a stiff froth and stir this lightly in. Pour the mixture into a well-greased plain mould, and steam very slowly for about forty minutes. Turn on to a hot dish and pour round it a lemonflavoured custard sauce. 8 SAVOURY RICE AND MACARONI DISHES THE PURPOSE OF FOOD For what is food given ! To enable us to carry on the necessary business of life and that our support may be such as our work requires. This is the use of food. Man eats and drinks that he may work , therefore , the idle man forfeits his right to his daily bread ; and the Apostle lays down a rule both just and natural that “ if any man will not work , neither shall he eat : " but no sooner alone fall into abuse and excess , than we are sure to suffer for it, in mind , and in body , either with sickness , or ill temper , or vicious inclinations or with all of them at once. Man is enabled to work by eating what is sufficient : he is hindered from working and becomes heavy , idle and stupid if he takes too much. As to the bodily distempers that are occasioned by excess , there is no end to them. JONES OF NAYLAND The turnpike road to people's hearts I find Lies thro ' their mouths , or I mistake mankind. Some men are born to feast, and not to fight :