The Ocklye cookery book

Three-quarters of a pint of milk. Wine or sweet sauce. One ounce of butter. Boil the milk, and add the vermicelli; stir it over the fire for about ten minutes, till the vermicelli is cooked; then take it off, add the butter and sugar; when cool, beat up one of the eggs and the yolk of the other together, and stir in; add the other white whipped to a stiff froth, mix it all lightly together, put it into a wellbuttered mould, and steam for one hour and a quarter. Turn it out and serve with wine or sweet sauce. VICTORIA SOUFFLE Ingredients Three ounces of breadcrumbs. Half a pint of milk. Three ounces of castor sugar. Two eggs. One ounce and a half of butter. Put the sugar, breadcrumbs, and butter into a basin, boil the milk and pour it over the dry ingredients, add the yolks of the eggs, and stir all well together; let it soak for about twenty minutes; beat the whites to a stiff froth and stir lightly into the mixture. Spread a layer of jam at the bottom of a soufflé mould, pour in the mixture, and bake for three-quarters of an hour. WAFER PUDDINGS Ingredients Half a pint of cream. A teaspoonful of sugar. The yolks of three eggs. A very little grated lemon peel, One tablespoonful of flour. or four drops of vanilla essence. Mix the flour smoothly with about half the cream; stir in the eggs, whip up the rest of the cream, and add it and the flavouring. Bake in mince-pie tins for about twenty minutes. WHIPPED SYLLABUBS, OR WHIPS Ingredients A wineglass of sherry. One lemon. Halt a wineglass of brandy. Two ounces and a lialf of loaf Half a pint of cream. sugar. Rub the sugar on the lemon, pound it, put it into the cream, and add the lemon juice, brandy and sherry. Put it all into a deep basin, whip it till it thickens, put it into custard glasses, and let them stand for some hours before serving. YEOMANRY PUDDING Ingredients The yolks of three eggs. Cream. One tablespoonful of breadcrumbs. One pint of milk. One teaspoonful of sugar. Puff paste. Nine sweet almonds and one Jam. bitter (pounded). Put the yolks of eggs into a basin, add the breadcrumbs, sugar and almonds; mix them into a smooth paste with a little cream, then stir in the milk. Line a piedish with thin puff paste, put a layer of jam at the bottom, pour in the mixture, and bake for about an hour. BLACK CURRANT ICE CREAM Ingredients One pound of black currants. One gill of water. Seven ounces of sugar. Half a pint of cream. Put the currants, water and sugar into a saucepan, set it on the fire, and when they have boiled a few minutes, pass them through a fine hair sieve ; when the pulp is quite cold, partly freeze it, whip the cream, add it, and finish freezing. Custard may be used instead of cream, or equal parts of both. Serve in a glass dish, or in ice glasses, ice wafers being handed with it. RASPBERRY ICE CREAM Ingredients One pound of raspberries. Half a pint of cream. Six ounces of castor sugar. Rub the raspberries through a tammy or fine hair sieve; mix in the sugar, and partly freeze it; whip the cream, add it, and finish freezing. Serve in ice or custard glasses; ice wafers should be handed with them. Strawberry and red currant ices may be made in exactly the same way. ADELAIDE SANDWICHES Ingredients Bread. Ham or bacon. Butter. Two tablespooniuls of white sauce. Chicken or game. Parmesan cheese.