Milk-Punch Syrup. — Put 1 pint of simple or plain spirit
into a bottle with 8oz. each of brandy and Jamaica rum
and mix thoroughly ; 2 teaspoonfuls of an extract prepared
by macerating 2oz. of ground nutmeg in 8oz. of alcohol
may be added to flavour. When used with soda-water,
the required quantity of the syrup is poured into a glass,
an equal quantity of cream syrup added, and the aerated
water poured over and served at once.
Milk Rolls. — Scald h pint of Milk without letting it boil,
then let it cool, and when cool add and stir into it Jib. of
flour and 1 table-spoonful of sugar mixed with 2 table-
spoonfuls of yeast. Put Jib. of flour and a very little salt
into a basin, make a hollow in the centre, and pour in the
mixture ; cover, and let it stand in a moderately warm
place all night. Next day work in loz. of butter warmed
quite soft and let it stand for six hours in a warm place.
Fig. 1179. Milk Kolls.
Form the dough into oblong rolls, lay them in a corru-
gated baking-tin, too far apart from one another to run
together, and let them stand for three hours longer, then
bake in a quick oven, and glaze with white of egg. See
Fig. 1179.
Milk Soup.— (1) Mix h teacupful of flour smoothly with
2qts. of Milk, pour it into a lined saucepan, put in three
or four peach-leaves, and sweeten to taste with loaf sugar.
Stir it over the fire with a wooden spoon, boil for five
minutes, then move it to the side. Separate the yolks
and whites of three eggs, beat the yolks, and stir them
into the soup ; whisk the whites of the eggs to a stitt'
froth together with 3 table-spoonfuls of caster sugar.
Turn the soup into a soup-tureen, drop the whisked whites
in small table-spoonfuls on the top of it, dust over a small
quantity of powdered cinnamon, and serve.
(2) Put 2lb. of peeled potatoes and a couple of leeks or
onions in a saucepan with igall. of water and boil until
tender. Pass them through a sieve and put them all back
as a puree into the saucepan. Add 2oz. of butter, and,
when melted, pour in 1 pint of Milk, with salt and pepper
to taste. Stir the mixture frequently while over the fire,
and when it boils add 6 table-spoonfuls of powdered tapioca ;
boil for ten minutes longer, and it is ready for use.
(3) Put a cow-heel or knuckle of veal into a saucepan
with a chopped onion, carrot, and turnip, pour over Agall.
of Milk, and season with whole pepper and mace. Let the
soup simmer gently for two hours, strain it into another
saucepan, thicken with 1 table-spoonful of cornflour mixed
smoothly with a little cold Milk, then add salt to taste.
Cut off all the meat from the cow-heel, chop it into small
squares or dice, put them into the soup, and serve ; or
the cow-heel may be served separately with parsley-and-
butter sauce.
Milk — continued.
(4) Make a good strong stock of veal or an old fowl,
strain, set it to cool, and then skim off the fat. Put it
over the fire again and boil in it a little rice, macaroni,
or vermicelli : add, when this is boiled soft, a lump of sugar
and 1 teaspoonful of orange-flower water. Mix the beaten
yolks of five eggs with 1 pint of Milk or cream, warm it
over the fire till it begins to thicken, then add to the stock,
pour it into the tureen, and serve. ✪ Milk Soup (Dutch Style)
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Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Milk-Punch Syrup. — Put 1 pint of simple or plain spirit
into a bottle with 8oz. each of brandy and Jamaica rum
and mix thoroughly ; 2 teaspoonfuls of an extract prepared
by macerating 2oz. of ground nutmeg in 8oz. of alcohol
may be added to flavour. When used with soda-water,
the required quantity of the syrup is poured into a glass,
an equal quantity of cream syrup added, and the aerated
water poured over and served at once.
Milk Rolls. — Scald h pint of Milk without letting it boil,
then let it cool, and when cool add and stir into it Jib. of
flour and 1 table-spoonful of sugar mixed with 2 table-
spoonfuls of yeast. Put Jib. of flour and a very little salt
into a basin, make a hollow in the centre, and pour in the
mixture ; cover, and let it stand in a moderately warm
place all night. Next day work in loz. of butter warmed
quite soft and let it stand for six hours in a warm place.
Fig. 1179. Milk Kolls.
Form the dough into oblong rolls, lay them in a corru-
gated baking-tin, too far apart from one another to run
together, and let them stand for three hours longer, then
bake in a quick oven, and glaze with white of egg. See
Fig. 1179.
Milk Soup.— (1) Mix h teacupful of flour smoothly with
2qts. of Milk, pour it into a lined saucepan, put in three
or four peach-leaves, and sweeten to taste with loaf sugar.
Stir it over the fire with a wooden spoon, boil for five
minutes, then move it to the side. Separate the yolks
and whites of three eggs, beat the yolks, and stir them
into the soup ; whisk the whites of the eggs to a stitt'
froth together with 3 table-spoonfuls of caster sugar.
Turn the soup into a soup-tureen, drop the whisked whites
in small table-spoonfuls on the top of it, dust over a small
quantity of powdered cinnamon, and serve.
(2) Put 2lb. of peeled potatoes and a couple of leeks or
onions in a saucepan with igall. of water and boil until
tender. Pass them through a sieve and put them all back
as a puree into the saucepan. Add 2oz. of butter, and,
when melted, pour in 1 pint of Milk, with salt and pepper
to taste. Stir the mixture frequently while over the fire,
and when it boils add 6 table-spoonfuls of powdered tapioca ;
boil for ten minutes longer, and it is ready for use.
(3) Put a cow-heel or knuckle of veal into a saucepan
with a chopped onion, carrot, and turnip, pour over Agall.
of Milk, and season with whole pepper and mace. Let the
soup simmer gently for two hours, strain it into another
saucepan, thicken with 1 table-spoonful of cornflour mixed
smoothly with a little cold Milk, then add salt to taste.
Cut off all the meat from the cow-heel, chop it into small
squares or dice, put them into the soup, and serve ; or
the cow-heel may be served separately with parsley-and-
butter sauce.
Milk — continued.
(4) Make a good strong stock of veal or an old fowl,
strain, set it to cool, and then skim off the fat. Put it
over the fire again and boil in it a little rice, macaroni,
or vermicelli : add, when this is boiled soft, a lump of sugar
and 1 teaspoonful of orange-flower water. Mix the beaten
yolks of five eggs with 1 pint of Milk or cream, warm it
over the fire till it begins to thicken, then add to the stock,
pour it into the tureen, and serve.