Precautions. — In making pies and tarts a light
crust is essential. To prevent the crust falling in the
centre, let the fruit be well heaped up.
SNOW EGGS AND CUSTARD.
Ingredients.
1 quart of Milk. 6 Eggs. Vanilla. Pounded Loaf-sugar.
Hundreds and Thousands✪ Snow Eggs and Custard. •
1. Take half-a-dozen eggs, separate the yolks, and
put them aside. 2. Whisk the whites to a stiff froth,
with a tablespoonful of powdered lump-sugar. 1.
Take one quart of milk, sweeten it to taste, and bring
it nearly to the boil. 2. Take two dessert-spoons and
shape the white of the egg and drop them one by one
on to the milk, which should now be on the point of
boiling without boiling ; when the eggs are set on one
side, turn them over ; a few seconds will be sufficient.
3. Take them out and drain on a sieve. When the
egg froth is used up (1) strain the milk into a stewpan ;
let it get cold. 2. Mix gradually with it the yolks of
the half dozen eggs with a little vanilla or lemon, or
any flavouring you like. 3. Put the stewpan containing
the milk and the yolks of eggs into a saucepan of hot
Avater, rising about two-thirds the height of the inner
vessel, and keep stirring over the fire till the custard
thickens. This is in fact a bain-marie, like a carpen-
ter’s glue pot. 4. Pile up the eggs on a dish, and as
soon as you observe small lumps on the side of the
stewpan containing the custard, remove it instantly
i ;o
Buckmctster' s Cookery.
from the fire, and pour it round the eggs. Sprinkle
the surface with “ hundreds and thousands.”
Precautions. — Fresh eggs and new milk are
essential, and the custard must on no account be
allowed to boil.
CUSTARDS.
Ingredients.
6 Eggs. 3 ozs. of Loaf-sugar. i pint of Milk.
Bay-leaf. Lemon✪ Custards.
1. A pint of new milk, three ounces of loaf-sugar,
and the thin rind of half a lemon are to be boiled in a
clean enamelled saucepan for three minutes. 2. Take
it off the fire for five minutes. 3. Beat up six eggs,
leaving out the whites of three of them. 4. Add the
milk to the eggs, stirring quickly as it is poured in.
5. Strain the custard into the saucepan, and stir with
a wooden spoon over a gentle fire till it begins to
thicken ; then strain through a fine sieve into a basin.
Use no white of the egg.
Precautions. — The custard should not be flavoured
too strongly, and never cease stirring. Watch for the
small lumps on the side of the pan (this is the com-
mencement of boiling), and remove immediately.
APPLE CHARLOTTE.
Ingredients.
15 Apples. Bread. £ lb. of Sugar. Butter✪ Apple Charlotte
1. Peel fifteen Ribston or Blenheim pippins, slice
them, and remove the cores. 2. Put them for ten
minutes into cold water, to which has been added the
Apple Charlotte.
171
Page 76 · 3 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Precautions. — In making pies and tarts a light crust is essential. To prevent the crust falling in the centre, let the fruit be well heaped up.
SNOW EGGS AND CUSTARD.
Ingredients.
1 quart of Milk. 6 Eggs. Vanilla. Pounded Loaf-sugar.
Hundreds and Thousands. •
1. Take half-a-dozen eggs, separate the yolks, and put them aside. 2. Whisk the whites to a stiff froth, with a tablespoonful of powdered lump-sugar. 1. Take one quart of milk, sweeten it to taste, and bring it nearly to the boil. 2. Take two dessert-spoons and shape the white of the egg and drop them one by one on to the milk, which should now be on the point of boiling without boiling ; when the eggs are set on one side, turn them over ; a few seconds will be sufficient. 3. Take them out and drain on a sieve. When the egg froth is used up (1) strain the milk into a stewpan ; let it get cold. 2. Mix gradually with it the yolks of the half dozen eggs with a little vanilla or lemon, or any flavouring you like. 3. Put the stewpan containing the milk and the yolks of eggs into a saucepan of hot Avater, rising about two-thirds the height of the inner vessel, and keep stirring over the fire till the custard thickens. This is in fact a bain-marie, like a carpenter’s glue pot. 4. Pile up the eggs on a dish, and as soon as you observe small lumps on the side of the stewpan containing the custard, remove it instantly
170
Buckmctster' s Cookery.
from the fire, and pour it round the eggs. Sprinkle the surface with “ hundreds and thousands.”
Precautions. — Fresh eggs and new milk are essential, and the custard must on no account be allowed to boil.
CUSTARDS.
Ingredients.
6 Eggs. 3 ozs. of Loaf-sugar. i pint of Milk.
Bay-leaf. Lemon.
1. A pint of new milk, three ounces of loaf-sugar, and the thin rind of half a lemon are to be boiled in a clean enamelled saucepan for three minutes. 2. Take it off the fire for five minutes. 3. Beat up six eggs, leaving out the whites of three of them. 4. Add the milk to the eggs, stirring quickly as it is poured in. 5. Strain the custard into the saucepan, and stir with a wooden spoon over a gentle fire till it begins to thicken ; then strain through a fine sieve into a basin. Use no white of the egg.
Precautions. — The custard should not be flavoured too strongly, and never cease stirring. Watch for the small lumps on the side of the pan (this is the commencement of boiling), and remove immediately.
APPLE CHARLOTTE.
Ingredients.
15 Apples. Bread. £ lb. of Sugar. Butter
1. Peel fifteen Ribston or Blenheim pippins, slice them, and remove the cores. 2. Put them for ten minutes into cold water, to which has been added the
Apple Charlotte.
Records on this page
Snow Eggs and CustardCustardsApple Charlotte