Take the hearts of some well-grown celery ; cut
them into neat lengths of about three-quarters of an
inch ; dress them with pepper, salt, oil, and vinegar.
Cut up some Perigord truffles✪ Celery and Truffles into pieces smaller than
the celery and mix with them.
Seakale Salad.
A salad is prepared at All Souls' College, Oxford,
of seakale, previously boiled and served cold with the
usual dressing. The duty of preparing the salad of
the day devolves on the two junior fellows of that
ancient and renowned college.
SWEET DISHES. . 359
CHAPTER XXVIL
SWEET DISHES AND SAUCES.
The Choice of Eggs, Butter, Milk, and Cream.
A BAD EGG, even a doubtful egg, is to be thrown
away without any consideration that it has cost one
perny or threepence. If eggs are dear, such dishes as
require many or any eggs must be discarded, and
other dishes substituted. It is a rule in using eggs
to break each into a cup separately, so that a bad
egg may not be throw^n into the pudding, and thereby
ruin the whole composition.
Bad butter, that is rancid or tainted, should never
be admitted into any house. To call it cooking butter
is a misuse of words. Salt butter is a different article,
and is not unwholesome, though it cannot be used for
dainty dishes, and it must be well washed under a
running tap of cold water before it is used at all.
Hard butter keeps longer than soft.
It must be borne in mind that milk does not re-
tain its condition of blended milk and cream for more
than twelve hours ; at the end of that time the cream
has risen to the surface, and cannot be satisfactorily
remixed with the milk.
36o CUSTARDS.
The cream must be dealt with by itself, the skimmed
milk by itself.
If new milk (that is, fresh from the cow) can be
had, so much the better. If cream is wanted, the milk
must stand twelve hours ; the cream should then be
skimmed off, and the milk used for various purposes.
A small piece of fresh beef suet added to skimmed milk
replaces the fatty matter of the cream.
Custards and Creams.
In heating milk for custards always use a bain-
marie — that is, the saucepan with milk is to stand in
another saucepan which contains water. The nr.ilk
must not be allowed to boil.
The rule is five eggs to a quart of milk, and a
tablespoonful of sugar to each tgg ; creams and custards
which are to be iced require more sugar than those
not frozen.
In mixing eggs and hot milk, stir a small quantity
of the milk into the eggs slowly, so that the eggs nay
not curdle in the milk.
A very moderate degree of heat must be employed
for all sauces thickened with yolk of Qgg. If boiled
slowly with water cold at first, the yolk sets before
the white, and both yolk and white become indigest-
ible when cooked too long ; an omelette becomes
tough if left in the pan.
In baked puddings the custard separates into curds
and whey if the heat of the oven is too great.
For this reason rice, tapioca, &c., must be cooked
PUDDINGS. 361
as long as each may require before the eggs are added
to them in making puddings which are to be baked.
Puddings.
The basins or moulds in which puddings are to
be boiled are to receive a thin coating of butter. The
butter must be washed carefully, so as to get rid of
any salt in it.
When a cloth is used instead of a basin, it mujt
he dipped in not water, squeezed dry, and then spread
out over a pa i and coated with flour. ✪ Custard
Page 145 · 2 recipe records on this page
Presented as published in 1882. 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
Take the hearts of some well-grown celery ; cut them into neat lengths of about three-quarters of an inch ; dress them with pepper, salt, oil, and vinegar. Cut up some Perigord truffles into pieces smaller than the celery and mix with them.
Seakale Salad.
A salad is prepared at All Souls' College, Oxford, of seakale, previously boiled and served cold with the usual dressing. The duty of preparing the salad of the day devolves on the two junior fellows of that ancient and renowned college.
SWEET DISHES. . 359
CHAPTER XXVIL
SWEET DISHES AND SAUCES.
The Choice of Eggs, Butter, Milk, and Cream.
A BAD EGG, even a doubtful egg, is to be thrown away without any consideration that it has cost one penny or threepence. If eggs are dear, such dishes as require many or any eggs must be discarded, and other dishes substituted. It is a rule in using eggs to break each into a cup separately, so that a bad egg may not be thrown into the pudding, and thereby ruin the whole composition.
Bad butter, that is rancid or tainted, should never be admitted into any house. To call it cooking butter is a misuse of words. Salt butter is a different article, and is not unwholesome, though it cannot be used for dainty dishes, and it must be well washed under a running tap of cold water before it is used at all. Hard butter keeps longer than soft.
It must be borne in mind that milk does not retain its condition of blended milk and cream for more than twelve hours ; at the end of that time the cream has risen to the surface, and cannot be satisfactorily remixed with the milk.
36o CUSTARDS.
The cream must be dealt with by itself, the skimmed milk by itself.
If new milk (that is, fresh from the cow) can be had, so much the better. If cream is wanted, the milk must stand twelve hours ; the cream should then be skimmed off, and the milk used for various purposes. A small piece of fresh beef suet added to skimmed milk replaces the fatty matter of the cream.
Custards and Creams.
In heating milk for custards always use a bainmarie — that is, the saucepan with milk is to stand in another saucepan which contains water. The milk must not be allowed to boil.
The rule is five eggs to a quart of milk, and a tablespoonful of sugar to each tgg ; creams and custards which are to be iced require more sugar than those not frozen.
In mixing eggs and hot milk, stir a small quantity of the milk into the eggs slowly, so that the eggs nay not curdle in the milk.
A very moderate degree of heat must be employed for all sauces thickened with yolk of egg. If boiled slowly with water cold at first, the yolk sets before the white, and both yolk and white become indigestible when cooked too long ; an omelette becomes tough if left in the pan.
In baked puddings the custard separates into curds and whey if the heat of the oven is too great.
For this reason rice, tapioca, &c., must be cooked
PUDDINGS. 361
as long as each may require before the eggs are added to them in making puddings which are to be baked.
Puddings.
The basins or moulds in which puddings are to be boiled are to receive a thin coating of butter. The butter must be washed carefully, so as to get rid of any salt in it.
When a cloth is used instead of a basin, it must be dipped in not water, squeezed dry, and then spread out over a pa i and coated with flour.
Records on this page
Celery and TrufflesCustard