Cassell's dictionary of cookery

Dutch Cream.— Separate the whites from the yolks of three eggs, beat up the latter, and pour them gradually into a pint of new milk. Set the milk in an enamelled saucepan, and add to it a pint of cream, five ounces of loaf sugar, and two drachms of vanilla cut small. Stii' the mixture over a slow fire for about ten minutes, and when thick enough, pour it through a coarse strainer. It must not boU. Sufiicient for one quart or more. Probable cost, 2s. 4d. Dutch Custard. — Break six eggs into a basin, add three ounces of fine sugar, and whisk thoroughly. Line a pie-dish with puff paste, or if preferred, only put a border round the edge. Mix a pint and a half of freshlypicked raspberries -with three ounces of sugar, add it to the eggs, and pour the mixture into the pie-dish. Bake in a moderate oven. Time, thirty to thirty-five minutes. Probable cost, Is. 9d. Sufiicient for four or five persons. Dutch Flummery. — Pare the rind of a lemon very thin, and infuse it in a pint of water -with half a pound of sugar. Set it on the fire until the sugar is dissolved, and the syrup well flavoured with the lemon-rind. Simmer a few minutes, and then add two ounces of isinglass to the syrup, the strained juice of four lemons, a pint of sherry, and the yolks of eight eggs. Strain the mixtui'e, put it into a jug, set the jug in a saucepan of boiling water, and stii- until the flummery thickens. Take it out of the water, allow it to cool, and then pour it into moulds. A wine-glassful of brandy may be added to the sjTup, but in that case just so much less water wiU be required. Probable cost, exclusive of wine or brandy, 3s. Time, three or four minutes. Sufficient for a quart mould. Dutch Loaf — Take a quarter of a pound of butter, half a pound of sugar, one pound of dried cuiTants, two table-spoonfuls of cinnamon, a pint of sponge, and as much flour as will form a dough. Make a sponge the evening before you wish to bake a cake, of a tea-cupful and a half of milk, and as much flour stirred into it as will form a thick batter, with a little salt, and one giU of good yeast. In the morning this sponge should be light. Then beat the butter and sugar together, add the cinnamon, currants, and sponge, and flour enough to form a dough. Butter a pan, and when the mixture is light, bake it in an oven about as hot as for bread. DXTT ( 191 ) EEL Dutch Sauce. — Put four ounces of butter, three well-boaten yolks of eggs, a tea-spoonful of flour, and a dessert-spoonful of lemon-juice or vinegar into an earthenware pipkin or stir it very gently over the fire in a bain-marie. As the butter melts, stir constantly, and take care it does not curdle, which it will do if it is allowed to boil. A few drops of vinegar may be added just before serving if thought necessarj'. This sauce has a pleasant sour flavour. It is specially adapted for asparagus, cauliflower, sea-kale, artichokes, boiled fish, meat or poultry ; in fact, anything requiring a delicate sharp sauce. The leaves picked from a bunch of parsley pounded in a mortar to extract the juice, simmered for a few minutes and added to half pint of bechamel sauce, makes, with a little salt, cayenne, and the juice of half a lemon stirred in just before serving, what is tailed " Green Dutch Sauce." Simmer till thick. Probable cost, 8d.