Boil half a pod of vaniUa in a cupful of new milk for twenty minutes. Strain, and add it to a pint of thick cream. Sweeten with two table- spoonfuls of sugar✪ Cream, Velvet, and mix in the whites of three eggs beaten to a fiim froth. Three or four di-ops of vanilla essence may be put with the cream instead of boiling the pod. Time, one hour to whisk the cream. Probable cost, about Is. lOd. Sufficient to fill eight or ten glasses. Cream of Tartar Cake. — Pub one ounce of butter into three pints of flour. Add three tea-spoonfuls of cream of tartar, and a pinch of salt. Dissolve a piece of saleratus the size of a small nut in a pint of milk. If this cannot conveniently be used a tea-spoonful of carbonate of soda✪ Cream of Tartar Cake rubbed into the flour will supply its place. Add the milk to the flour, roll out the dough, ctit it into cakes the size of a cup-plate, and about half an inch thick, and bake on tins in a quick oven. Time to bake, about twenty minutes. Probable cost, lOd. for this quantity. Sufficient for six or eight cakes. Cream of Tartar, To Drink.— Put an ounce of cream of tartar, the rind and juice of two lemons, and a quarter of a pound of sifted sugar into a jug. Pour over them two quarts of boiling water✪ Cream of Tartar, To Drink. Drink the beverage when cold. It will prove cooling and wholesome. Time, a few minutes to prepare. Probable cost, 3d. per quart. Sufficient for two quarts. Creme d'Orge.— Boil gently a cupful of pearl barley in one pint of milk and one pint of water until quite tender. Strain oif the liquid (which, if sweetened iind flavoured, will be a refreshing and wholesome drink for a child or sick person), and mix A\-ith the barley a pint of cream, three table-spoonfuls of sugarj a piece of fresh butter the size of an egg, two eggs well beaten, and a quarter of a nutmeg grated✪ Creme d'Orge. ORE (164) CRO Eeturn the barley to the saucepan, and let it Bunmer gently for an hour. Stir it frequently. It may be either served in custard-glasses, or put in a buttered dish and baked in a moderate oven. Time to bake, half an hour. Probable cost, Is. 8d. Sufficient for live or sLx persons. Creme d'Orge, Soup of.— Cut three- quarters of a pound of veal and half a pound of beef into small pieces. Put them into a sauce- pan with two ounces of pearl barley and two quarts of cold water, bring it to a boil, skim thoroughly, and simmer as gently as possible for thi-ce hours. Then rub the whole through a sieve. Add pepper and salt, and any other seasoning that may be fancied. The soup should be of the consistency of thick cream. Probable cost, lOd. per pint. Sufficient for four or five persons. Cress Sauce (for Fish and Poultry). — Wash some cress carefully. Pick it from the stalks, and boil it for about ten minutes. Drain it, mince it very finely, and stir it into a little melted butter. Serve in a tureen. Sufficient, a handful of cress for half a pint of sauce. Cost, 6d. per pint. ✪ Cress Sauce (for Fish and Poultry)

AI-modernized reading of the original text

Boil half a pod of vanilla in a cupful of new milk for twenty minutes. Strain, and add it to a pint of thick cream. Sweeten with two tablespoonfuls of sugar, and mix in the whites of three eggs beaten to a fiim froth. Three or four di-ops of vanilla essence may be put with the cream instead of boiling the pod. Time, one hour to whisk the cream. Probable cost, about Is. lOd. Sufficient to fill eight or ten glasses. Cream of Tartar Cake. — Rub one ounce of butter into three pints of flour. Add three tea-spoonfuls of cream of tartar, and a pinch of salt. Dissolve a piece of saleratus the size of a small nut in a pint of milk. If this cannot conveniently be used a tea-spoonful of carbonate of soda rubbed into the flour will supply its place. Add the milk to the flour, roll out the dough, ctit it into cakes the size of a cup-plate, and about half an inch thick, and bake on tins in a quick oven. Time to bake, about twenty minutes. Probable cost, lOd. for this quantity. Sufficient for six or eight cakes. Cream of Tartar, To Drink.— Put an ounce of cream of tartar, the rind and juice of two lemons, and a quarter of a pound of sifted sugar into a jug. Pour over them two quarts of boiling water. Drink the beverage when cold. It will prove cooling and wholesome. Time, a few minutes to prepare. Probable cost, 3d. per quart. Sufficient for two quarts. Creme d'Orge.— Boil gently a cupful of pearl barley in one pint of milk and one pint of water until quite tender. Strain off the liquid (which, if sweetened and flavoured, will be a refreshing and wholesome drink for a child or sick person), and mix with the barley a pint of cream, three table-spoonfuls of sugar, a piece of fresh butter the size of an egg, two eggs well beaten, and a quarter of a nutmeg grated. ORE (164) CRO Return the barley to the saucepan, and let it simmer gently for an hour. Stir it frequently. It may be either served in custard-glasses, or put in a buttered dish and baked in a moderate oven. Time to bake, half an hour. Probable cost, Is. 8d. Sufficient for five or six persons. Creme d'Orge, Soup of.— Cut three-quarters of a pound of veal and half a pound of beef into small pieces. Put them into a saucepan with two ounces of pearl barley and two quarts of cold water, bring it to a boil, skim thoroughly, and simmer as gently as possible for three hours. Then rub the whole through a sieve. Add pepper and salt, and any other seasoning that may be fancied. The soup should be of the consistency of thick cream. Probable cost, lOd. per pint. Sufficient for four or five persons. Cress Sauce (for Fish and Poultry). — Wash some cress carefully. Pick it from the stalks, and boil it for about ten minutes. Drain it, mince it very finely, and stir it into a little melted butter. Serve in a tureen. Sufficient, a handful of cress for half a pint of sauce. Cost, 6d. per pint.

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Cream, VelvetCream of Tartar CakeCream of Tartar, To DrinkCreme d'OrgeCress Sauce (for Fish and Poultry)

Cassell's dictionary of cookery