The best sauce for puddings is German custard, which is made by putting say-
four yolks of eggs into a small stewpan, and adding to them a couple of ounces of
pounded sugar, some of which before being pounded has been rubbed on a little
lemon-peel. Add a glass of golden sherry✪ German Custard, and beat this up over a very slow fire
till it gets warm and frothy, but do not let it get too hot, as should it boil it would
be utterly spoilt.
In making sweet sauce for puddings some sherry and sugar should be added to
melted butter made with milk, but instead of adding brandy, as is usually recom-
mended, try an equal quantity of mm instead. Indeed, a couple of table-spoonfuls
of rum with a little sugar✪ Sweet Sauce for Puddings and melted butter makes an admirable sauce of itself.
CHEESE.
With regard to cheese, little need be said : to enter into the general principles of
TnaTcing cheeses would be far from our province. With regard to choosing cheeses, some
of the best to be obtained now at reasonable prices are those that come from Canada.
Some are, indeed, so similar to our own Cheddar and Cheshire that few can tell the
difference. In choosing a Stilton, always select one that combines moisture with
blue mould. This is by far the best cheese of the country. What is the secret of
its composition that makes it so far superior to other cheeses I cannot say. How-
ever, be on your guard against a worthless imitation which resembles it in shape only.
Persons attempt to sell this cheese as a sort of Stilton. Its outside is smoother than
genuine Stilton, and its inside inferior in flavour to Dutch and common American,
The best of foreign cheeses are Brie and Camenbert ; they are, however, not very
easily bought, except in that most luxurious of neighbourhoods in London — Soho.
Pai-mesan cheese is thought by many an improvement to soups, and in Italy is
almost invariably handed round with every soup served.
BREAKFAST AND LUNCHEON.
We will now run lightly through the ordinary daily duties of a cook, finishing
up with that greatest of events in the every-day life of -each Englishman — his dinner.
Of course the cook must consider herself responsible for the larder and its contents,
and should consequently be careful not to allow bloaters, haddocks, lobsters, crabs,
&c., or any strong-smelling thing of a similar description, to remain among the cold
meat, butter, &c. Again, care should be taken to keep the larder scrupulously clean,
and the shelves, especially if of wood, should from time to time be scrubbed. Let me
here also warn servants generally against that too common practice of putting meat
on the wooden shelf instead of on a dish or slab. For instance, the butcher sends
perhaps a couple of pounds of gravy beef, and a careless cook, in hot weather, places
this piece of raw meat on a wooden shelf, the result being that the blood adheres to
the shelf, and becomes a fruitful cause of contaminating the whole larder.
Page 83 · 2 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
The best sauce for puddings is German custard, which is made by putting say four yolks of eggs into a small stewpan, and adding to them a couple of ounces of pounded sugar, some of which before being pounded has been rubbed on a little lemon-peel. Add a glass of golden sherry, and beat this up over a very slow fire till it gets warm and frothy, but do not let it get too hot, as should it boil it would be utterly spoilt.
In making sweet sauce for puddings some sherry and sugar should be added to melted butter made with milk, but instead of adding brandy, as is usually recorumended, try an equal quantity of mm instead. Indeed, a couple of table-spoonfuls of rum with a little sugar and melted butter makes an admirable sauce of itself.
CHEESE.
With regard to cheese, little need be said : to enter into the general principles of TnaTcing cheeses would be far from our province. With regard to choosing cheeses, some of the best to be obtained now at reasonable prices are those that come from Canada. Some are, indeed, so similar to our own Cheddar and Cheshire that few can tell the difference. In choosing a Stilton, always select one that combines moisture with blue mould. This is by far the best cheese of the country. What is the secret of its composition that makes it so far superior to other cheeses I cannot say. However, be on your guard against a worthless imitation which resembles it in shape only. Persons attempt to sell this cheese as a sort of Stilton. Its outside is smoother than genuine Stilton, and its inside inferior in flavour to Dutch and common American,
The best of foreign cheeses are Brie and Camenbert ; they are, however, not very easily bought, except in that most luxurious of neighbourhoods in London — Soho. Parmesan cheese is thought by many an improvement to soups, and in Italy is almost invariably handed round with every soup served.
BREAKFAST AND LUNCHEON.
We will now run lightly through the ordinary daily duties of a cook, finishing up with that greatest of events in the every-day life of -each Englishman — his dinner. Of course the cook must consider herself responsible for the larder and its contents, and should consequently be careful not to allow bloaters, haddocks, lobsters, crabs, &c., or any strong-smelling thing of a similar description, to remain among the cold meat, butter, &c. Again, care should be taken to keep the larder scrupulously clean, and the shelves, especially if of wood, should from time to time be scrubbed. Let me here also warn servants generally against that too common practice of putting meat on the wooden shelf instead of on a dish or slab. For instance, the butcher sends perhaps a couple of pounds of gravy beef, and a careless cook, in hot weather, places this piece of raw meat on a wooden shelf, the result being that the blood adheres to the shelf, and becomes a fruitful cause of contaminating the whole larder.
Records on this page
German CustardSweet Sauce for Puddings