(3) Put the peel of two lemons in a basin, squeeze the
juice of them over It, and leave for twelve hours or so.
Add 21b. of caster sugar, 3qts. of boiling Milk, and lqt. of
white wine. Mix thoroughly, and pass it through a fine
sieve or jelly-hag until quite clear, and when cold it is fit
for use.
For details respecting Culinary Processes, Utensils, Sauces, <kc., referred to, see under their special heads.
940
TEE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Milk — continued.
Milk-and-Onion Soup. — Peel the required amount of small
onions, cut them into thin slices, put them in a saucepan
with a piece of butter, and fry for a few minutes over a
moderate fire, but without letting them brown. Pour Milk
over the onions, season to taste with salt and pepper, add
a lump of sugar, and boil gently until the onions are tender.
Beat the yolks of three or four eggs in a soup- tureen, and
when the soup is ready pour it over gently. Serve the
soup while very hot.
Milk Panada. — Put 1 pint of Milk✪ Milk Dumplings (Nocken) in a saucepan, boil up,
and let it get cold. Add some crumb of bread and boil
for forty-five minutes or so, stirring frequently, and adding
a very little salt. Remove from the fire, and it is ready
for use.
Milk Pie. — Put 6oz. of flour and 1 teaspoonful of salt in a
basin, then stir in gradually 3 pints of Milk; break in
five or six eggs✪ Milk Pie, and beat the whole well together. Butter
a baking-tin, pour in the mixture, and bake till nicely
browned. When cooked, cut the pie into squares, and
serve.
Milk-and-Plum Porridge. — Stone about two dozen raisins,
cut them into halves, put them in a saucepan with sufficient
water to cover, and boil for twenty minutes ; at the end of
that time, drain off all the water, pour in 1 pint of
Milk, and place the saucepan over the fire again. Mix 1 table-
spoonful of flour to a smooth paste with a very little cold
Milk, and when the Milk boils stir it in and boil the
whole for ten minutes longer, stirring all the time. Season
the porridge with a little salt, then pass it through a
strainer, and serve.
Milk Porridge. — (1) Take 1 level table-spoonful of flour,✪ Milk-and-Plum Porridge mix
it quite smoothly with 1 breakfast-cupful of water, taking
care that there are no lumps left. Put this into a good
thick saucepan, add to it 1 breakfast-cupful of Milk, 1
level teaspoonful of salt, and a little grated nutmeg. Put
it on the stove, and keep stirring till it boils ; let it boil
for ten minutes, and it is then ready to serve.
(2) Put 1 handful of oatmeal into a bowl of water, let it
stand till clear, then pour off the water ; add fresh, stir
well, leave it for a day, strain the liquor into a saucepan,
pour in sufficient Milk to make the porridge, boil well, and
serve. A very small quantity of water only should be used.
Milk Pudding. — (1) Boil 2 table-spoonfuls of rose-water in
Iqt. of Milk, add a little salt and 3 table-spoonfuls of flour,
stir till it thickens, and simmer for ten minutes ; if not
sufficiently thick add more flour, and simmer for another
ten minutes; then stir into it two well-beaten eggs✪ Milk Pudding, taking
care that it does not boil after the eggs are added. Just
before taking it from the saucepan stir in ^oz. of butter.
Serve with red-currant jelly over it.
Page 528 · 7 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(3) Put the peel of two lemons in a basin, squeeze the juice of them over It, and leave for twelve hours or so. Add 21b. of caster sugar, 3qts. of boiling Milk, and lqt. of white wine. Mix thoroughly, and pass it through a fine sieve or jelly-hag until quite clear, and when cold it is fit for use.
For details respecting Culinary Processes, Utensils, Sauces, <kc., referred to, see under their special heads.
Milk — continued.
Milk-and-Onion Soup. — Peel the required amount of small onions, cut them into thin slices, put them in a saucepan with a piece of butter, and fry for a few minutes over a moderate fire, but without letting them brown. Pour Milk over the onions, season to taste with salt and pepper, add a lump of sugar, and boil gently until the onions are tender. Beat the yolks of three or four eggs in a soup- tureen, and when the soup is ready pour it over gently. Serve the soup while very hot.
Milk Panada. — Put 1 pint of Milk in a saucepan, boil up, and let it get cold. Add some crumb of bread and boil for forty-five minutes or so, stirring frequently, and adding a very little salt. Remove from the fire, and it is ready for use.
Milk Pie. — Put 6oz. of flour and 1 teaspoonful of salt in a basin, then stir in gradually 3 pints of Milk; break in five or six eggs, and beat the whole well together. Butter a baking-tin, pour in the mixture, and bake till nicely browned. When cooked, cut the pie into squares, and serve.
Milk-and-Plum Porridge. — Stone about two dozen raisins, cut them into halves, put them in a saucepan with sufficient water to cover, and boil for twenty minutes ; at the end of that time, drain off all the water, pour in 1 pint of Milk, and place the saucepan over the fire again. Mix 1 tablespoonful of flour to a smooth paste with a very little cold Milk, and when the Milk boils stir it in and boil the whole for ten minutes longer, stirring all the time. Season the porridge with a little salt, then pass it through a strainer, and serve.
Milk Porridge. — (1) Take 1 level table-spoonful of flour, mix it quite smoothly with 1 breakfast-cupful of water, taking care that there are no lumps left. Put this into a good thick saucepan, add to it 1 breakfast-cupful of Milk, 1 level teaspoonful of salt, and a little grated nutmeg. Put it on the stove, and keep stirring till it boils ; let it boil for ten minutes, and it is then ready to serve.
(2) Put 1 handful of oatmeal into a bowl of water, let it stand till clear, then pour off the water ; add fresh, stir well, leave it for a day, strain the liquor into a saucepan, pour in sufficient Milk to make the porridge, boil well, and serve. A very small quantity of water only should be used.
Milk Pudding. — (1) Boil 2 table-spoonfuls of rose-water in Iqt. of Milk, add a little salt and 3 table-spoonfuls of flour, stir till it thickens, and simmer for ten minutes ; if not sufficiently thick add more flour, and simmer for another ten minutes; then stir into it two well-beaten eggs, taking care that it does not boil after the eggs are added. Just before taking it from the saucepan stir in ^oz. of butter. Serve with red-currant jelly over it.
Records on this page
Milk Dumplings (Nocken)Milk-and-Onion SoupMilk PieMilk-and-Plum PorridgeMilk PorridgeMilk PuddingFlour and Milk Mixture