The new century cookery book

Put a little butter in an omelet-pan, pour in about a cupful of the pancake mixture, and bake in a hot oven for about twenty minutes ; when done turn out on a board dredged with sugar, spread some hot jam on one half, and turn over the other half ; continue thus until the mixture is used up. 1669. Creme brulee ( Burnt Cream). — \ pint milk, \ pint cream, 1 dessertspoonful creme de riz, 6 yolks of eggs, 1^ oz. vanilla sugar, a pinch of ground cinnamon. Mix the creme de riz with a little cream (cold). Put the milk and cream in a stewpan and allow to come to the boil, add one ounce of vanilla sugar. Stir in the yolks of eggs and the mixed creme de riz. Whisk the whole over a gentle fire, in order to bind the eggs, and this must be done without allowing the mixture to boil, else it will curdle. Pour this into a well-buttered plate or souffle dish, sprinkle over with a pinch of ground cinnamon and sufficient vanilla sugar to cover the surface. Put the dish in a brisk oven for about ten minutes, so that the surface gets browned, then serve quickly. If the oven is not hot enough to brown the top hold the dish under a salamander for a few seconds. Note. — Corn-flour, potato-flour, or Vienna flour may be used in place of creme de riz. 1670. Creme Zabaione (Mexican Custard). — 8 yolks of eggs, 4 oz. moist sugar or granulated sugar, £ pint Marsala. Beat the egg-yolks and sugar till quite light and creamy. Add the wine and place the vessel containing the mixture over a pan of boiling water. Stir till it thickens, serve hot in small glasses, and sprinkle a pinch of ground cinnamon on the top of each. 1671. Pommes a la Duchesse (Apples, Duchesse Style). — Peel some large sour cooking apples, scoop out in small. rounds by means of a vegetable scoop, cook them in syrup, arrange them neatly on a layer of apple marmalade, spread thickly upon a crouton of fried bread, insert a small piece of angelica in each round of apples. Serve with a well-reduced apple syrup. 1672. JPommes rdties a la Polonaise (Baked Apples , Polish Style). — Pare and core some apples, cut them crosswise in thin slices, range them on a layer of marmalade on a buttered bakingdish, mask over with well-reduced syrup, sprinkle with crushed macaroons, ground cinnamon, and sugar. Bake in a moderate oven and send to table in the baking-dish. 1673. Pom me s a la Portugaise (Apples, Portuguese Style). — Pared and cored apples, rubbed over with lemon-juice, stewed in syrup, flavoured with maraschino liqueur ; fill the cavities of the apples with red currant jelly, and place a glace or a crystallised cherry on top of each. Serve with the syrup. 1674. Croutes au Madere. — Various kinds of compote of fruit may be used for this dish. Dress the fruit tastefully on fried bread or cake croutes or croutons. Garnish with angelica and glace cherries and pour hot fruit syrup flavoured with Madeira, kirsch, or rum over the dish. 1675. Croutes a la JNormande. — Pared, cored, and quartered apples, stewed in syrup, flavoured with butter, lemon-juice, and sherry, dressed on fried croutes (crusts) made from bread or Genoise cake. Coat the whole with dissolved peach or apricot marmalade. Serve with hot fruit syrup.