Consult me

QUEEN CAKES.— Beat 8 ozs. of butter, and mix with two well beaten eggs, strained ; mix 8 ozs. of dried flour, and the same of lump sugar, and the grated rind of a lemon ; then add the whole together, and beat full half an hour with a silver spoon. Butter small patty-pans, half fill, and bake twenty minutes in a quick oven. QUEEN CAKES.— Take 1 lb. of flour, seven eggs, and 1 lb. of lump sugar, grated fine ; beat your eggs well, then put the sugar to the eggs, beat them well together, take a lb. of butter beat to a cream, whisk up all together, then add the flour, and stir welL Do not whisk the flour in it, it will make them tough. QUEEN’S CULLIS.— Prepare a stewpan with slices from a fillet of veal, a few bits of ham, and roots ; simmer it on a slow fire, without catching at the bottom, and add some good broth — good coloured, A fowl may be added to it to increase its strength ; simmer it ; pound one or two breasts of fowl, with half a handful of sweet almonds, scalded, a few hard yolks of eggs, and bread crumbs soaked in broth ; mix altogether in a mortar ; strain, rubbing it hard with a wooden spoon ; add a little cream to make it whiter. QUEEN’S DROPS. —Soften, and work with the hand, till like cream, as directed for Queen’s calces, % lb. of fresh butter ; put to it 8 ozs. of sifted \ gm 326 qoi ioaf sugar and beat them together for it minute ; break in four eggs, and beat for two minutes ; then lightly mix in K lb. of good flour, 4 ozs. of nicely washed currants, and half a teaspoonful of powdered cinnamon. When well mixed, make it into drops the sire of a walnut, upon paper on iron plates, and bake them in a hot oven. QUICK MADE PUDDING. — Flour and suet, % lb. each, four eggs, % pint, of new milk, a little mace and nutmeg. lb. of raisins, ditto of currants ; mix well, and boil three quarters of an hour with the cover of the pot on, or it will require longer. QUICKSILVER.— Tallow will take it up ; — vinegar kills it. As a medicine it is injurious. It is mercury In a peculiar state. It is poison. QUINCE CAKES.— Mix the syrup of quinces and raspberries together ; boil and clarify them over a clear fire, skimming well ; then add 1% lb. of sugar ; cause as much more to be brought to a candy height, and poured in hot ; stir the whole till cold ; spread it on plates, and cut it into cakes. QUINCE JELLY. — Cut in pieces a sufficient quantity of quinces ; draw off the juice by boiling them in water, in which they ought only to swim, no more. When fully done, drain and have ready clarified sugar, to which put one spoonful to two of the juice; bring the sugar to the souffle; add the juice, and finish. When it drops from the skimmer it is enough; take it off, and pot it. QUINCE PUDDING.— Scald the quinces tender ; pare thin ; scrape off the pulp ; mix with sugar very sweet, and add a little ginger and cinnamon. To a pint of cream, put 3 or 4 yolks of eggs, and stir it into the quinces till they are of a good thickness; butter a dish, pour it in, and bake it. QUINCE SEEDS-— Of these bandoline is made — a cement for the hair ; see Bandoline , page 40. It is also used as on emollient and sheathing application to cracked lips and nipples. QUINCE WINE. — Wipe off the fur, take out the cores of ripe quinces ; bruise them and press them, lidding to every gallon of juice a % lbs.