Mother's Cook Book: Containing Recipes for Every Day in the Week, Including ..

Take four eggs, four tablespoonfols of lard, four tablespoonfuls of sugar, a teaspoonful of salt, and half a nutmeg grated, a teaspoonful of lemon extract may be added; work into these as much sifted flour as will make a nice dough, roll it to about an eighth of an inch thickness, and fry as directed for doughnuts and crullers. To make little baskets, cut the paste in strips an inch and a half wide, and three inches long, and with a jiggling iron cut slices across it from one side to the other, within a quarter of an inch of either edge, and quarter of an inch apart; then join the two ends together in a circle, forming the basket; press it down slightly, that the strips may bulge, and so form the basket, like those made for fly-traps of paper; so soon as they are taken from the fat (five minutes will do them), grate white sugar over. . Mother's Cook Book* DESSERT AND TEA DISHES. BOILED CUSTARD. One quart, milk, eight eggs, one-half pound of sugar; beat to a good froth the eggs and sugar. Put the milk in a tin pail and set it in boiling water; pour in the eggs and sugar and stir it until it thickens. LEMON CUSTARD. Beat the yolks of eight eggs till they are white, add one pint boiling water, the rinds of two lemons grated, and the juice sweetened to taste; stir this on the fire till it thickens, then add a large glass of rich wine, and one-half glass brandy; give the whole a good boil, and put in glasses. To be eaten cold. Or, put the thin yellow rind of two lemons, with the juice of three, and sugar to taste, into one pint of warm water. As lemons vary in size and juiciness, the exact quantity of sugar cannot be given. Ordinary lemons require three gills. It will be safe to begin with that quantity, more may be added if required. Beat the whites to a stiff froth, then the yolks; then beat both together, pour in gradually while beating the other ingredients; pat all in a pail, set in a pot of boiling water, and stir until thick as boiled custard; strain it in a deep dish; when cool place on ice. Serve in glasses, SNOW CUSTARD. Half a package of Cox's gelatine, three eggs, two cups of sugar, juice of one lemon; soak the gelatine one 200 Mother's Cook Book. hour in a teacup of cold water, add one pint boiling water, stir until thoroughly dissolved, add two-thirds of the sugar and the lemon-juice; beat the whites of the eggs to a stiff froth, and when the gelatine is quite cold whip it into the whites, a spoonful at a time from half an hour to an hour. Whip steadily and evenly, and when all is stiff poor in a mold, or in a dozen egg-glasses previously wet with cold water, and set in a cold place. In four or five hours turn into a glass dish. Make a custard of one and a half pints milk, yolks of eggs, and remainder of the sugar, flavor with vanilla, and when the meringue or snowballs are turned out of the mold, pour this around the base. TAPIOCA PUDDING. Three ounces of tapioca, one quart of milk, two ounces of butter, quarter of a pound of sugar, four eggs, flavoring of vanilla or bitter almonds. Wash the tapioca, and let it stew gently in the milk by the side of the stove for quarter of an hour, occasionally stirring it; then let it cool; mix with it the butter, sugar, and eggs, which should be well beaten, and flavor with either of the above ingredients. Butter a pie-dish, and line the edges with puff-paste; pat in the pudding, and bake in a moderate oven for an hour. If the pudding is boiled, add a little more tapioca, and boil it in a buttered basin one and a half hours. BLANC-MANGE.