Soups, savouries, sweets, with a chapter on breads

^Here are biscuits to eat, and here is milk to drink J* Walt Whitman. * I always thought cold vituals nice. My choice would be vanilla ice,^ O. W. Holmes. with the back of a wooden spoon. Mix the orange-flower-water with the caramel and the cream, and pour it over the sieve from time to time. Scrape the curds from the underside of the sieve, to which much will have adhered, into the basin. Stir two or three times, and serve in a glass dish. Iced Soufflée and Biscuits Glacés. A quarter of a pound of crushed ratafias ; half a pint of well whipped cream placed near ice when whipped ; half a pint of thick custard, flavoured with two tablespoonfuls of brandy, noyeau, or vanilla. Mix the custard, when cold, with the ratafias, and place it in a freezing-pot ; freeze in * Sure, these are modem, very modem meats. For I understand *em not.^ Beaumont and Fletcher. * Fruit and ice, and all that art refines,* Byron. the usual way, and when the custard is firmly frozen, stir in amongst it the cream ; the more lightly the cream is mixed with the iced custard the more frothy and light will be the appearance of the soufflde. Have ready a metal soufflee dish, fasten round it a band of stiff writing-paper, three inches above the dish, and pile the frozen mixture in it. Place it on the ice for two hours before serving; scatter over the top some pounded ratafias, or finely-chopped pistachio kernels ; remove the paper band, and pin a napkin round the dish. The soufifl^e should be handed on a salver, that the warmth of the hand may not melt it. It is often served as biscuits glacis, in small paper ramequin cases. * "Vy^^ ""^^^ ^^^"^ y^^ jAfl// be welcome^ but I tell you aforeheadf you shall have but slender fare — one dish^ that is a//." ** What is that V^ saide hee, "A puddings and nothing else.*^ ' — Latimer. i6o * / always thought cold victucU nice. My choice would be vanilla ice,* O. W. Holmes. Iced Cabinet Pudding. A stale sponge-cake, a little smaller than the pudding to be made ; two wineglassfuls of sherry or marsala ; two teaspoonfuls of noyeau, mixed with the wine ; one ounce each of candied cherries and angelica ; one ounce of ratafias crushed small ; a quarter of an ounce of gelatine soaked in cold milk for about fifteen minutes ; one pint of ordinary rich custard flavoured with brandy. Cut the cake in half-inch thick slices, the size of the mould in which the pudding is to be frozen ; lay these slices in a dish, and soak them with the wine. When softened, and the wine all absorbed, fill the mould — ^Sure, these are modern, very modem meats. For I understand V/w not.* Bkaumont and Fletcher. i6i M ^He dined and supped upon the best. And frequent breakfasts ate,^ Yalden. which should be decorated at the bottom with cherries cut in halves — with layers of cake, scattering between each ratafias and the cherries and angelica cut small. When the mould is full to within an inch of the top, pour the custard lukewarm into it. If after allowing it to stand an hour the cake has not swelled, so as to completely fill the mould, another layer of cake should be added ; then close the mould tightly with its lid, and bury it in crushed ice mixed with one quarter its bulk in coarse salt. In four hours the pudding should be firmly frozen. When required to serve, dip the mould for one instant into boiling water, and slip the pudding from it on to a plated or silver dish. The extreme * Right glad, when she By lucky search atchieves so rare a dishJ* Beaumont. * Did they with thirst in summer bum^ Lo, seltzogenes at every turn ;