The exhibition cookery book

i pint boiling water 5 oz. sugar LEMONADE. 1 lemon Put the thinly peeled lemon rind, the lemon juice, and sugar into a jug and pour the boiling water over. Cover and let cool, then strain and serve. A little more sugar may be added if needed. Great care must be taken in peeling the lemon very thinly, and to remove white skin afterwards, otherwise the lemonade will be bitter. 192. EGG WINE. 1 egg 1 glass sherry 2 lumps of sugar 2 pint boiling water Beat the egg up well, add the sugar and sherry. Pour the boiling water on to the egg. Return to the saucepan, and stir till it thickens. Do not boil or it will curdle. Serve. If liked it can be served when the boiling water is poured on, and need not be cooked in the saucepan. 193. BARLEY WATER. 2 ozs. pearl barley j 2 lumps of sugar Eind of 1 lemon I 1 pint boiling water Peel the lemon rind very thinly. Wash the barley well in several waters. Put the barley, sugar, and lemon rind 94 THE EXIIIHITION COOKERY JJOOK. in a jug, pour the boiling water over, and keep the infusion covered as tightly as possible. When cold strain and serve. This is thin barley water. For THICK BARLEY WATER proceed in the same way, but allow the barley to simmer in the water for at least one hour. Then strain and serve as above directed. The barley can be used a second time, but it is then not quite so nourishing. 194. LIGHT INVALID CAKES. 2 ozs. butter 2 eggs 1 oz. coi’ntlour (B. and P.'s patent) 3 ozs. castor sugar 2 ozs. flour 1 teaspoonful Paisley Hour (B. and P.’s) Cream the butter and sugar together ; beat in the eggs ; add the cornflour and Paisley flour. Bake in well buttered patty pans or small dariole moulds for about fifteen minutes. THE EXHIlHTlU^Sr COOKERY EOOK. 95 PASTRY AND CAKES. PETITS CTIOUX. 195- 1 gill Avater A pinch of salt The j'olks of 2 eggs and the Avhite of 1 egg 1 oz. butter 2 ozs. Vienna flour (sifted) I teaspoonful castor sugar A few drops of vanilla essence or other suitable flavouring Put the water and the butter in a stew-pan and boil up. Stir the flour into the boiling liquid, and continue stirring with a wooden spoon till a smooth and soft paste is obtained. Remove the pan from the fire ; when the contents have cooled a little stir in the yolks and white of eggs ; do this very gradually, and beat the paste up well. Now add a tiny pinch of salt, the sugar, and the flavouring essence. Drop the paste in tea or dessertspoonfuls on to a buttered baking sheet about an inch apart, and bake a light brown colour in a moderate oven. Take up, and place them on a sieve to cool. These petits choux may be served plain, dredging them oyer with fine castor or icing sugar, or the tops may be covered with liquified jam, and sprinkled over with chopped almonds, pistachio nuts or dessicated cocoanut. 196. PETITS CHOUX A LA CREME. Prepare the choux as above stated, when baked make an incision, and scoop out some of the soft part of the interior of each choux, fill them with whipped and slightly sweetened cream, or with chocolate cream, then dredge with fine sugar, and serve. gb 'mt: KXHIJSITIOX COOKEIfY BOOK. 197. ECLAlRvS.