Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ...

Banbury Tart. One coffee cup raisins, seeded, and chopped fine, one cup sugar, one egg, juice and grated rind of one lemon; stir all into a paste. Make a puff paste and cut into rounds with a biscuit cutter; place a teaspoon of prepared mixture on a round, and cover with another round, pressing the edges well together. Bake in a quick oven. Fine for picnics. Cream Raspberry. Line a pie dish with puff paste and fill with well sweetened raspberries; cover with a crust but do not pinch down the edges; butter the lower edge to prevent adhesion; bake in a quick oven. While this is cooking, heat a small cup of milk, add a pinch of soda, then stir in one teaspoon corn starch, wet in cold milk, and one teaspoon sugar and cook three minutes. Remove from stove and beat in the frothed whites of two eggs; beat until it is a stiff cream, and when cold raise the top crust of the pie and pour the cream mixture over the raspberries, then replace the crust and let it get cold before serving. " The daintiest last, to make the end more sweet." [—King Richard II. Apple. One quart flour, one pint milk, one teaspoon soda, two teaspoons cream tartar, and small piece butter; roll out and fill with sliced apples; steam three hours. Served with sauce. Apple Charlotte. Butter an earthen dish, and place around the sides slices of bread which have been cut about one inch thick, then soak in cold water and spread with butter, fill dish with sliced apple, grate over them one nutmeg, add one cup sugar, one cup water; cover with slices of bread which have been soaked and buttered and place a large plate over the dish and bake four hours; remove from the oven and let it get cool. When ready to serve, loosen around the edges with a knife and turn out on a dish. Serve with sugar and cream. Apple Cream. Three tart apples, baked slowly (be careful not to brown the pulp); remove the skin and cores and strain, add one and one-half cups sugar, whites of two eggs, beaten stiff, and juice of one lemon; beat to a stiff froth. Serve with boiled custard made of the yolks of the eggs. Charlotte Russe. One-third box gelatine dissolved in a coffee cup milk, one pint cream, sweetened and flavored with vanilla; beat together and let it stand until it begins to stiffen, then stir in the beaten whites of five eggs; line a dish with thin slices of plain cake (sponge being best), and pour in the mixture and set away to harden. When ready to serve, turn out on a dish. Chocolate. Boil two cups bread crumbs in one quart milk till it thickens then let it cool; beat the yolks of five and the whites of two eggs with one cup sugar and three tablespoons grated chocolate, and add to the cooled mixture and bake one-half hour; beat the whites of three eggs with five tablespoons sugar and a small teaspoon vanilla, and spread over the pudding when cold and brown lightly. Eat cold with or without cream. College. Yolks of two eggs, one-half cup sugar, onehalf cup butter, one cup milk, one pint flour, teaspoon cream tartar, one-half teaspoon soda. Sauce: Whites of two eggs, one and one-half cups sugar and juice of one lemon beaten stiff. Cottage. One cup sugar, one egg, three tablespoons melted butter, one cup milk, two cups flour, one teaspoon cream tartar, one-half teaspoon soda. Bake one-half hour. Serve with hot sauce. Cracker. One quart milk, eight tablespoons pounded cracker, four tablespoons sugar, five eggs, one-half pound raisins, piece of butter on top. Bake one-half hour. Columbia. Two and one-half cups flour, one cup molasses, one cup sour milk, one-half teaspoon cinna mon, one teaspoon soda, one-half cup chopped pork or suet, one-half cup raisins. Steam three hours.