The Ocklye cookery book

CARAMEL CREAM Ingredients Eight ounces of pounded sugar. The yolks of eight eggs. The grated rind of two lemons. Salt. One pint and a half of cream. One ounce of clear isinglass. Put two ounces of the sugar into a stewpan, with the grated lemon peel, and stir it over a slow fire until it begins to colour; then pour in a pint of the cream; add the rest of the sugar, the yolks, and a little salt; stir the whole over a slow fire till the eggs are set; then strain through a tammy or sieve into a large basin, whip the rest of the cream, stir it in, and add the isinglass dissolved. Pour the cream into a mould. In summer time it should be embedded in rough ice. CARAMEL PUDDING Ingredients One pint of milk. Two ounces ot loaf sugar. Three eggs. Half a gill of water. One tablespoonful of castor sugar. Put the loaf sugar and water into a stewpan, boil it quickly till it is a rich brown colour, and pour it quickly into a thoroughly dry tin or mould; let it get quite cold before putting in the custard. Make the custard thus : break the eggs into a basin, whisk them slightly, add the sugar; warm the milk and pour it on to the eggs and sugar, stir, and strain it into the mould, and steam gently for about an hour and a half. Turn it out carefully on to a dish and send to table. If required to be served cold, it should be kept in the mould until it is wanted. CASTLE PUDDINGS Ingredients Four ounces of butter. Four ounces of flour. Four ounces of sugar. Two eggs. Work the butter and sugar together in a basin with a wooden spoon for ten minutes; then add the yolks of the eggs one at a time, beating each one in thoroughly; add half the flour; whip the whites to a stiff froth, and add them, and the remainder of flour, by degrees; bake in little buttered tins for twenty minutes. Serve with wine sauce. REAL CHEESECAKES Ingredients Half a pound of curd. A little grated nutmeg. Two ounces of macaroons. A quarter of a pound of butter. Half an ounce of almonds. Two ounces of currants. Two ounces of castor sugar. A little brandy. Three eggs. Puff paste. Pound the almonds and beat up the eggs. Put the curd into a basin, add the macaroons, almonds, sugar, eggs and nutmeg; beat well together; then add the butter, currants and brandy, and mix well; line some patty pans with the puff paste, fill them with the mixture, and bake in a hot oven for about twenty minutes. CHOCOLATE FOOL Ingredients One large stick of chocolate. Castor sugar. Half a pint of thick cream. Puff pastry. Grate the chocolate, put it into a stewpan with a little hot water, mix it to a paste, boil a minute or two to make it like essence, and let it cool; sweeten the cream with a little castor sugar, whip it up stiff, and add it to the chocolate; mix lightly together, put it into a glass dish, and serve, handing fingers of puff pastry with it. CHOCOLATE PUDDING Ingredients One quart of milk. One pint of breadcrumbs. Three ounces of grated chocolate. Four eggs. Castor and icing sugar. The juice of half a lemon. Put the milk and chocolate into a saucepan, and stir it over the fire until the chocolate is all dissolved and mixed with the milk; sweeten and flavour to taste. Put the breadcrumbs into a basin, pour the milk and chocolate over them, and mix well together. When it is a little cool, stir in the yolks of the eggs; pour the mixture into a buttered pie-dish, and bake for half an hour in a moderate oven. Beat the whites of the eggs with a teacupful of castor sugar and the lemon juice, till quite thick; spread this over the pudding, dust it with icing sugar, and put it in a cool oven for about half an hour, till it is a delicate brown. Serve cold. COLD MARMALADE CUSTARD Ingredients Three=quarters of an ounce of Three eggs.