Soyer's standard cookery

METHOD. — Put the sugar and water into a sugar boiler or stewpan, let it dissolve, then bring to the boil and simmer for about five minutes, or until a thick syrup is formed (230° Fahr. on a saccharometer). Pour into a bowl, stir until almost cold and setting, then use as required. Confectioners' Custard. INGREDIENTS. — Eight yolks of eggs, three pints of milk, eight ounces of castor sugar, one ounce of cornstarch, six sheets of French gelatine, flavoring essence. METHOD. — Mix the cornstarch smoothly with a little milk, boil the remainder, add the sugar and blended cornstarch, boil for two minutes, then pour over the beaten yolks of eggs, stirring meanwhile. Return to the stewpan, and stir by the side of the fire until the mixture thickens, then add the gelatine, previously dissolved in two tablespoonfuls of water, and the flavoring essence, and use as required. Frangipan Cream. INGREDIENTS. — One pound of fine sifted flour, half a pound of castor sugar, four ounces of butter, eight eggs, two pints of milk, flavoring essence. METHOD. — Put eight yolks and four whites of eggs, the flour, sugar and two little pinches of salt into a small stewpan, stir and cook by the side of the fire until well mixed, then add the milk gradually. When perfectly smooth, stir in the butter, cook gently for about ten minutes, then turn into a bowl, flavor to taste, and when cool use as required for filling tartlets, etc. DISHES MADE WITH CEREALS. TABLE FOR COOKING CEREALS. Kind. Quantity. Water. Time. Steam-cooked and rolled oats . . Rolled Avena . Quaker rolled Oats, I cup if cups 30 minutes H-0, Old Grist Mill . . . . Rolled oats Steam-cooked and rolled wheats I cup li cups 20 minutes Old Grist Mill . Rye flakes . . . Pettijohn's, etc. . i cup 2f-3i cups 45-6o minutes Rice (steamed) (according to age of rice) Indian meal . . i cup 3i cups 3 hours Vitos I CUD 4i cups 30 minutes Wheatlet .... • v-- **¥ Wheatena .... Wheat germ . . i cup 3i cups 30 minutes Toasted wheat . . Oatmeal (coarse) . i cup 4 cups 3 hours Hominy (fine) i cup 4 cups i hour Oatmeal Mush with Apples. Core apples, leaving large cavities; pare, and cook until soft in syrup made by boiling sugar and water together, allowing one cup of sugar to one and one-half cups water. Fill cavities with oatmeal mush; serve with sugar and cream. The syrup should be saved and re-used. Berries, sliced bananas, or sliced peaches, are acceptably served with any breakfast cereal. Cereal with Fruit. Three-quarters cup of wheat germ, three-quarters cup cold water, two cups of boiling water, one teaspoonful of salt, half a pound of dates, stoned and cut in pieces. Mix cereal, salt and cold water; add to boiling water placed in front of range. Boil five minutes, steam in double boiler thirty minutes, stir in dates, and serve with cream. Serve for breakfast, or as a simple dessert. Fried Cornmeal Mush, or Fried Hominy. Pack cornmeal or hominy mush in greased, one pound baking-powder boxes, or small bread-pan, cool, and cover. Cut in thin slices, and saute; cook slowly, if preferred crisp and dry. Where mushes are cooked to fry, use less water in steaming. Macaroni Pie (Hot).