The English-Chinese cookery book

PARE and core six ripe pears. Cut them in round slices about one third of an inch thick (or they may be cut in quarters) and lay them in a bowl. Sprinkle over these three tablespoonfuls of sugar, one fourth of a grated nutmeg, and the juice of two or three limes. Let them stand PEACH FRITTERS —continued. for half an hour or more. Make the fruit-fritter batter and proceed as in plantain fritters, frying for three minutes. As soon as the fritters are done, drain them on paper. Arrange them on a plate and sift sugar over them and serve very hot. H 14 H — * ft # ^ # * # E.A tfoiit © ® Hffl ft.s ± « a m m % z m m ® ra sj. # a hr _t - = kmss •fi m a, j« # ± ® m m - pn m tp *.= Rift® ■$.# AP.3K as m ® m ^ «.» Id € e,a: H "if ffi JR _t - IB PT J£> ® if Hi ^ a M £ m « WT £ = 9E fi J£ I©, A 3*t *K 38 m *h A,® IfflUil ±»ffi «)»« $ if » A n 75 «f. a A" njf ?fl! RfX PINE-APPLE FRITTERS. P ARE and slice the pineapple, and cut the slices into small pieces; and proceed as in pear fritters. RASPBERRY CREAM, WITHOUT CREAM. POUND and sift a quarter of a pound of sugar, mix it with a quarter of a pound of raspberry jam or jelly, and the whites of four eggs. All to be beaten together for an hour, and then put in lumps in a glass dish. « ft is m m m ra - - m & a * g'f, 'A. mmm in ?. d± s \ *1 # i® SHiy \ VyV " u ' I'"* ' ’ n« f it CHOCOLATE CREAM. BREAK a bar of chocolate into small pieces, and pour over it a pint and a half of milk, let it remain until it is dissolved, and then boil it slowly for ten minutes. Well beat the yolks of five eggs with a spoonful and a half of moist sugar, mix it with the milk, and pour it into cups. Stand them in a stcwpan of boiling water, which must only cover half way to the edge of the cup, and let them remain simmering twenty minutes with the cover of the stewpan kept on. When done, place them in a very cold place. — lie — GROUND RICE CREAM. MIX four tablespoonfuls of ground rice very smooth with a spoonful or two of milk, add the yolks of four well beaten eggs, and the whites of two, or add about two ounces of pounded sugar, boil a pint of milk, pour it over the rice and eggs, boil it three minutes, and put it into a mould. When turned out, serve with either custard or preserves. SET a quart of milk over the fire to boil, stir it occasionally ; well beat five eggs, and stir them gradually into one quart of boiling milk, adding six ounces of sugar, stir it for five or six minutes, and then set it f* aVar’i* m m m tr'<% n m a m * m o PINE-APPLE ICE CREAM. to cool. Bruise a pineapple, strain the juice, add it to the cream when cool; and freeze it. — 117 'T>- E If 12 ® ^ fU A ft # H$, jf 1 m sii f,-s2 *S, 1® fin Pfe 1@> S A, ffl •5^ tn M % 4- ®e S $r, s. If ;, ffi W ® * W © if ^.H- »0*K ^ HR ^ tr 5 O ft ttoSfc A ., s |: S ^ ® S 1 ft, S J S I P I £oW ffl JSt /> Hi f 7j 11 Jg Vi CHOCOLATE ICE CREAM. MAKE a pint of milk very hot, sweetened with half a pound of best sugar ; then stir carefully into it the yolks of eight well beaten eggs, and half a pint of strong chocolate. The chocolate is made as follows :—