One cup sugar, one-half cup butter, two eggs, three- quarters of a cup of sweet milk, two cups flour, three teaspoonfuls baking powder✪ Mother’s Cream Cake. CREAM FOR FILLING. One coffee cup milk, three-fourths cup sugar; put over a pot of water, when it comes toa boil put one-fourth corn-starch (stir), one egg well beaten, a lump of butter. Flavor with peach. GRANDMA’S COOKIES. One cup sugar, one cup butter, two cups flour, one-half nutmeg, two eggs, one-half teaspoonful soda dissolved in half wineglassful sweet milk, one teaspoonful cream- tartar. sd Custards, Creams, BlancM-ange, Charlotte Ruse, Etc. CHOCOLATE CUSTARD. One quart milk, and three ounces chocolate boiled to_ gether until thoroughly inixed, then take off the fire, and add four eggs✪ Chocolate Custard thoroughly beatin. Flavor to taste. FRENCH CUSTARD. One quart of milk, add the peel of half a small lemon, pared very thin ; sweeten to taste with white sugar. Boil it ; set it aside to cool. Mix three small dessert spoonfuls of flour with enough milk to make it smooth. Add this to the flavored milk ; also two well-beaten eggs✪ French Custard. Put in a basin, set on a stove, and heat till of the proper thick- ness, stirring all the time. Do not allow it to come quite to a boil. Pour into eups and serve. CHARLOTTE RUSSE. Line a plain mould with Savoy biscuits, carefully cut to fit exactly ; brush over the inside very lightly with the white of an ege, set it on ice. Beat up half a pint of rich cream with one ounce of isinglass previously dis- solved in sufficient water just to cover it. Sweeten to taste, and flavor it with two glasses noyeau and the juice N 217 ae Ft Ot a3 e 7 é ~ “ ye 2 bie A ae a 218 | DORA’S COOK BOOK. of half a lemon. Pour this into the mould, and ‘cover it with a slice of sponge cake✪ Charlotte Russe cut exactly the size. Ice it, and turn it out very carefully. BOILED CUSTARD. One quart milk, eight eggs, one-half pound of sugar✪ Boiled Custard ; beat to a ‘froth the egos and sugar. Put the milk ina tin pail and set it in boiling water ; pour in the eggs and sugar and stir it until it thickens. FLOATING ISLAND. Heat one quart of milk, stir until thick with the yolks of six eggs, sweeten to taste ; beat the whites of the eggs o a stiff froth, and put them in a colander, pour boiling water over them, then place them on the custard and set away to cool. i COCOANUT CUSTARD. To one pound . grated cocoanut allow one pint of new milk, and six ounces sugar, the yolks of six well-beaten egos✪ Cocoanut Custard ; stir them alternately in the milk with the sugar and cocoanut. Put it intoa pail, set it into boiling water, and stir all the time till very smooth and thick ; as soon as it comes to a hard boil, take it off and serve it in cups. TAPIOCA, CUSTARD. Boil one teacup tapioca, sweeten and flavor with lemon juice and the grated rind of one lemon a little salt ; put ina mould. When cald turn out. Pour over it soft vanilla custard. lt ) CHOCOLATE BLANC-MANGE. a i CUSTARDS, ETC. One-half box gelatine, well soaked ; let one pint of milk come to the boiling point; one cup grated chocolate, _ twelve tablespoons sugar✪ Chocolate Blanc-Mange. Add ‘the gelatine just before turning into the moulds. To be eaten cold, with cream and sugar. SAVORY CUSTARD. To one dessertspoonful of corn-starch, add one-half pint of strong beef tea ; mix and stir over the fire for five minutes. CHOCOLATE WHIPS. One quart of milk, one (ounce) square of baker’s choco- late, one-half cupful of sugar, six eggs, a little salt✪ Chocolate Whips. Scrape the chocolate fine, and put in a small frying pan, with two tablespoonfuls of the sugar and one of boiling water. When dissolved, add it to a pint and a-half of the milk, which should be hot in the double boiler. Beat the eggs and the remainder of the sugar together, add the cold milk, and stir into the boiling milk. Stir constantly until it begins to thicken. Add the salt, and set away to cool.

AI-modernized reading of the original text

One cup sugar, one-half cup butter, two eggs, threequarters of a cup of sweet milk, two cups flour, three teaspoonfuls baking powder. CREAM FOR FILLING. One coffee cup milk, three-fourths cup sugar; put over a pot of water, when it comes toa boil put one-fourth corn-starch (stir), one egg well beaten, a lump of butter. Flavor with peach. GRANDMA’S COOKIES. One cup sugar, one cup butter, two cups flour, one-half nutmeg, two eggs, one-half teaspoonful soda dissolved in half wineglassful sweet milk, one teaspoonful creamtartar. sd Custards, Creams, BlancM-ange, Charlotte Ruse, Etc. CHOCOLATE CUSTARD. One quart milk, and three ounces chocolate boiled together until thoroughly mixed, then take off the fire, and add four eggs thoroughly beaten. Flavor to taste. FRENCH CUSTARD. One quart of milk, add the peel of half a small lemon, pared very thin ; sweeten to taste with white sugar. Boil it ; set it aside to cool. Mix three small dessert spoonfuls of flour with enough milk to make it smooth. Add this to the flavored milk ; also two well-beaten eggs. Put in a basin, set on a stove, and heat till of the proper thickness, stirring all the time. Do not allow it to come quite to a boil. Pour into eups and serve. CHARLOTTE RUSSE. Line a plain mould with Savoy biscuits, carefully cut to fit exactly ; brush over the inside very lightly with the white of an egg, set it on ice. Beat up half a pint of rich cream with one ounce of isinglass previously dissolved in sufficient water just to cover it. Sweeten to taste, and flavor it with two glasses noyeau and the juice N 217 ae Ft Ot a3 e 7 é ~ “ ye 2 bie A ae a of half a lemon. Pour this into the mould, and ‘cover it with a slice of sponge cake cut exactly the size. Ice it, and turn it out very carefully. BOILED CUSTARD. One quart milk, eight eggs, one-half pound of sugar ; beat to a froth the eggs and sugar. Put the milk ina tin pail and set it in boiling water ; pour in the eggs and sugar and stir it until it thickens. FLOATING ISLAND. Heat one quart of milk, stir until thick with the yolks of six eggs, sweeten to taste ; beat the whites of the eggs o a stiff froth, and put them in a colander, pour boiling water over them, then place them on the custard and set away to cool. i COCOANUT CUSTARD. To one pound grated cocoanut allow one pint of new milk, and six ounces sugar, the yolks of six well-beaten eggs ; stir them alternately in the milk with the sugar and cocoanut. Put it intoa pail, set it into boiling water, and stir all the time till very smooth and thick ; as soon as it comes to a hard boil, take it off and serve it in cups. TAPIOCA, CUSTARD. Boil one teacup tapioca, sweeten and flavor with lemon juice and the grated rind of one lemon a little salt ; put ina mould. When cald turn out. Pour over it soft vanilla custard. lt ) CHOCOLATE BLANC-MANGE. a i CUSTARDS, ETC. One-half box gelatine, well soaked ; let one pint of milk come to the boiling point; one cup grated chocolate, twelve tablespoons sugar. Add ‘the gelatine just before turning into the moulds. To be eaten cold, with cream and sugar. SAVORY CUSTARD. To one dessertspoonful of corn-starch, add one-half pint of strong beef tea ; mix and stir over the fire for five minutes. CHOCOLATE WHIPS. One quart of milk, one ounce square of baker's chocolate, one-half cupful of sugar, six eggs, a little salt. Scrape the chocolate fine, and put in a small frying pan, with two tablespoonfuls of the sugar and one of boiling water. When dissolved, add it to a pint and a-half of the milk, which should be hot in the double boiler. Beat the eggs and the remainder of the sugar together, add the cold milk, and stir into the boiling milk. Stir constantly until it begins to thicken. Add the salt, and set away to cool.

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Mother’s Cream CakeChocolate CustardFrench CustardCharlotte RusseBoiled CustardCocoanut CustardChocolate Blanc-MangeBlanc-MangeChocolate Whips

Dora's cook book