butter to a cream, and beat two eggs till they are
Hght : blend -nath these two ounces of fine flour,
and the same weight of powdered sugar. Thin
the mixture by adding gradually half a pint of
new milk✪ French Pancakes. Bake on buttered tin plates, and
beat the mixture until it is poured upon them to
be put into the oven. Bake twenty minutes in a
quick oven. Serve piled high on a dish ; a cut
lemon and sifted sugar should accompany, or
the pancakes may have a layer of preserve be-
tween each. Probable cost, 7d. Sufficient for
three or four persons.
French Pie. — Line a dish with puff paste,
and fill it Mith a mince of cold roast veal and
grated ham; add two dozen oysters, bearded,
which place, with a good seasoning of salt, mace,
and lemon-peel, in alternate layers with the meat.
Pour in a small cup of gravy, the liquor from
the oj'sters, and a table -spoonful of mushroom
ketchu✪ French Piep, mixed together. Cover with paste, and
remove from the oven when the paste is done.
Time, about half an hour. Probable cost of
oysters, Is. 9d. to 2s. per dozen. Two pounds of
mince is sufficient for five or six persons.
French Plum Pudding.— Put haK a
pound of flour into a basin with about a salt-
spoonful of salt ; beat up separately four yolks
and two whites of eggs; stir the yolks, with
half a pint of cream, into the flour. Boil one
pound of good French plums✪ French Plum Pudding; put boiling water
on them, and continue to simmer tiU the stones
will come out easily. Remove the stones ; drain
off the moisture from the fruit, and stir it and
also the frothed whites of eggs, into the batter.
Do not boil in a basin ; the pudding is best in a
floured cloth» which should not be tied too
closely, as the contents -will swell in boiling.
Time,"^ two hours to boil. Probable cost, 2s. 2d.
Sufficient for four or five persons.
FBE
( 290 )
FBE
Prencli Plums, Stewed.— Put enough
water in a clean stewpan to cover a pound
and a half of French plums, stew them for an
hour, then strain and boil the water, three-
quarters of a pint, with a pound of loaf sugar.
AMien it has boiled, and been well skimmed, and
is quite clear, add the rind and juice of a lemon
with the plums, and simmer very gently. A
glass of port wine ^^vill improve the flavour and
appearance of the fruit, and may be added at the
same time with the plums. Serve in a glass
dish. Time, two hours and three-quarters to
stew ; to simmer, one hour and a haK. Probable
cost of plums, Is. per poimd. Sufficient for a
large dish.
French Plum Tart. — Stew French plums
with sugar, in the proportion of half to the
weight of fruit. Put half a pound of plums and
a quarter of a pound of sugar, with half a glass of
water or red wine into a stewpan ; cover, and stew
vorv' gently until the stones can be taken away
easily. Crush a part of them, and put the
kernels with the plums in the stewpan. Edge
a dish with puff paste, put in the pliuns, &c.,
cover with a paste, bake, and serve hot. Time,
throe-quarters of an hour to bake. Probable
cost. Is. Sufficient for a small tart. i
French. Pudding. — Mix ten table-spoon- !
f uls of flour with a quart of milk ; beat up six I
eggs, and add them to the batter. Pour it
into a buttered tin, and bake half an hour.
Serve quickly, with sherry sauce. Probable
cost, Is.
Page 553 · 3 recipe records on this page
Presented as published in 1892. 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
butter to a cream, and beat two eggs till they are Hght : blend with these two ounces of fine flour, and the same weight of powdered sugar. Thin the mixture by adding gradually half a pint of new milk. Bake on buttered tin plates, and beat the mixture until it is poured upon them to be put into the oven. Bake twenty minutes in a quick oven. Serve piled high on a dish ; a cut lemon and sifted sugar should accompany, or the pancakes may have a layer of preserve between each. Probable cost, 7d. Sufficient for three or four persons.
French Pie. — Line a dish with puff paste, and fill it with a mince of cold roast veal and grated ham; add two dozen oysters, bearded, which place, with a good seasoning of salt, mace, and lemon-peel, in alternate layers with the meat. Pour in a small cup of gravy, the liquor from the oysters, and a table -spoonful of mushroom ketchup, mixed together. Cover with paste, and remove from the oven when the paste is done. Time, about half an hour. Probable cost of oysters, Is. 9d. to 2s. per dozen. Two pounds of mince is sufficient for five or six persons.
French Plum Pudding.— Put haK a
pound of flour into a basin with about a saltspoonful of salt ; beat up separately four yolks and two whites of eggs; stir the yolks, with half a pint of cream, into the flour. Boil one pound of good French plums; put boiling water on them, and continue to simmer tiU the stones will come out easily. Remove the stones ; drain off the moisture from the fruit, and stir it and also the frothed whites of eggs, into the batter. Do not boil in a basin ; the pudding is best in a floured cloth, which should not be tied too closely, as the contents -will swell in boiling. Time, two hours to boil. Probable cost, 2s. 2d. Sufficient for four or five persons.
FBE
( 290 )
FBE
Prencli Plums, Stewed.— Put enough water in a clean stewpan to cover a pound and a half of French plums, stew them for an hour, then strain and boil the water, threequarters of a pint, with a pound of loaf sugar. AMien it has boiled, and been well skimmed, and is quite clear, add the rind and juice of a lemon with the plums, and simmer very gently. A glass of port wine will improve the flavour and appearance of the fruit, and may be added at the same time with the plums. Serve in a glass dish. Time, two hours and three-quarters to stew ; to simmer, one hour and a haK. Probable cost of plums, Is. per poimd. Sufficient for a large dish.
French Plum Tart. — Stew French plums with sugar, in the proportion of half to the weight of fruit. Put half a pound of plums and a quarter of a pound of sugar, with half a glass of water or red wine into a stewpan ; cover, and stew very gently until the stones can be taken away easily. Crush a part of them, and put the kernels with the plums in the stewpan. Edge a dish with puff paste, put in the pliuns, &c., cover with a paste, bake, and serve hot. Time, throe-quarters of an hour to bake. Probable cost. Is. Sufficient for a small tart. i
French. Pudding. — Mix ten table-spoon- ! f uls of flour with a quart of milk ; beat up six I eggs, and add them to the batter. Pour it into a buttered tin, and bake half an hour. Serve quickly, with sherry sauce. Probable cost, Is.
Records on this page
French PancakesFrench PieFrench Plum Pudding