The handy dictionary of cookery

Make a panada with one ounce of butter, one ounce of flour, quarter of a pint of milk ; remove it from the fire and drop in three yolks of eggs, beating well between each one ; one dessertspoonful of sugar, the rind and juice of half a lemon ; add lastly the whites of four eggs beaten to a stiff froth ; pour into a greased tin, with a greased paper tied l ound it so as to come three or four inches above, steam thirty-five minutes. It is done when firm to the touch in centre. N^ote. — A panada is made thus : — Melt the butter in a saucepan, then stir in the flour well, next add the milk, stir carefully to boiling ; boil two minutes just till it leaves the sides of the pan clean, stirring vigorously all the time. This is a delicious pudding, and to insure its success great care and exactness are required. In the first place, to avoid failure, it is necessary that the butter, flour, sugar, and milk, should be stirred long enough over a moderate fire to make a stiff paste, because if this is thin the eggs will separate, and the pudding when done resemble a batter with froth on the top. . ^ Sauce. — Put into a pan two tablespoonfuls of jam with one of cold water, the juice of half a lemon, boil till thick, colour with cochineal. Pour round the soufflé Souffle, Omelet. Put into a basin the yolks of two eggs and a tablespoonful of fine sugar, a few drops of fiavouring ; stir them one way with a wooden spoon ten minutes. Put the whites of three eggs on a dry plate with a tiny pinch of sugar ; take a clean knife and whip them up to a stiff froth, so that they will turn over and remain firm on the plate. Mix very lightly the whites with the yolks and sugar. Put into an omelet-pan half an ounce of butter j when it is melted pour in the mixture ; place it on a slow fire for two minutes ; then put it into a hot oven for five to seven minutes, till it is firm to the touch, and a golden brown. Turn it out of the pan on a sheet of white paper with sugar sifted over it ; put a tablespoonful of jam on one side and fold the other half over it and serve very quickly. Souffld, Rhubarb. Line a flat dish with flaky crust ; place a piece of bread or crumpled paper in the centre to prevent it rising to the top of the dish in baking. Take four stalks of rhubarb, cook them with four tablespoonfuls of sugar, and the juice of half a lemon, till soft. Pass all through a sieve ; return the pulp to the pan with the beaten yolks of three eggs ; Stir over the fire till thick ; it must not be allowed to boil or it will curdle. When the pastry is baked, pour the mixture into it. Beat up to a stiff froth the whites of the three eggs and pile them lightly on the top; sift some sugar over; ornament with thin strips of cooked rhubarb. Souffld, Scotch. Line a flat dish with rough puff pastry ; bake it ; fill the centre with apricots from a tin ; beat the yolks of three eggs with a quarter of a pint of the juice ; whisk them over hot water till thick ; pour this over the apricots. Whip up the whites to a stiff froth ; pile them on the top ; place it in the oven to take a pale brown, dredge over some sugar, and serve. Soufflé, Sponge.