English and French cookery

Ice Cream. — Omitting the butter and salt, the preparation for custard will make an excellent ice cream. Oswego Boiled Custard. — 2 tablespoonfuls of Kingsford’s Prepared Com to 1 quart milk ; mix the corn with a little milk, and flavour to taste with any of Langdale’s flavouring essences. Beat up 2 eggs. Heat the remainder of the milk to near boiling ; then add the mixed corn, the eggs, 4 tablespoonfuls of sugar, a little butter and salt. Boil 2 minutes, stirring briskly. Boiled Custards. — Put into an enamelled saucepan 1 pint milk, 2 ounces crushed sugar, 3 bitter almonds blanched and pounded, and when hot, but not boiling, pour gently in 3 well-beaten eggs (or the yolks of 4). Pour the mixture into a jug ; stand same in a deep saucepan of boiling water, and stir till thickened. Serve in custard cups. Eggs, Curried. — Cut 1 apple and 1 onion in thin rings, and fry till brown in boiling butter (about 1 ounce to 1J ounces). Mix on a plate 1 dessertspoonful curry-powder with 1 of flour, and sift into the frying-pan with the onion, etc. Shake about gently, and pour in a cupful of water. Have ready prepared 4 eggs, hard-boiled and shelled, which divide in quarters, and put in the pan until quite hot, and serve them in the centre of the dish with the curry. Surround with a wall of boiled rice. Eggs sur le Plat. — Melt 1 tablespoonful butter in a shallow baking-dish. Break 6 eggs into this ; slightly dust with pepper and salt, and put in a moderate oven until the whites are well set. Serve in the same dish. Poached Eggs. — Into a saucepan of boiling water break a few eggs carefully, and let boil for 3 or 4 minutes ; then take out with a slice, and serve either upon toast, spinach, or whatever you please. Poached Eggs with Gravy. — Into a saucepan three-parts full of boiling water, and in which a little salt and vinegar has been stirred, carefully break 4 or more eggs. When set, take out ; drain on a cloth. Popper, and serve with gravy or Liebig’s extract of meat. Should the eggs chance to be hard, immerse in cold water on removing from pot. Seasoned Eggs. — Cut an onion in dice ; put in a hot pan J ounce butter ; turn on the fire 1 minute. Add a little flour, and 1 gill milk ; boil 5 minutes. Add 4 hard eggs cut in large dice ; season with salt, pepper, and celery salt. Serve hot. Fritters for Batter. — Mix into a smooth batter 8 ounces of fine flour with about ^ pint of water ; dissolve 2 ounces butter over a slow fire, and then stir it by degrees into the flour. Stir lightly in the whites of 2 eggs whisked to a stiff froth.