Virginia Cookery-book

If you make it of granulated sugar, prepare the sauce the day before it is needed, and set it in a cool place to get firm. After mixing, wet your hands and make into small oval pones, or into one large round pat like butter, and serve it in a small flat dish. In helping it, slice it with a silver knife instead of a spoon. Bebbyville Fritters. Mix one pint of rich milk with five table-spoonfuls of fiour, four eggs, beaten, and the addition of two apples chopped up fine; fry them. Quaking Pudding. (Jadge 8t George Tucker.) Take one pint of cream, out of which take two or three spoonfuls and mix quite smooth with a spoonful of fine flour; set the rest to hoil. When it has boiled, take it off and stir in the cold cream and flour until smooth. When it is cool, beat five eggs and two whites of eggs; stir in grated nutmeg or mace and a little salt; sweeten to your taste. Butter a wooden bowl or other vessel and put it in. Tie a cloth over and boil it half an hour. It must be put into boiling water and turned about a few minutes, to prevent the eggs going to one side. When done, turn it into a dish and pour over it a sauce of melted butter, sugar, and wine. You may dress it with citron or other sweetmeats. Pancakes. One pint of flour, one pint and a half of milk, two eggs, and one small teaspoonful of salt. All depends upon the cooking, and this takes some practice. The tossing of a pancake requires real sleight-of-hand, and is seldom even attempted by an ordinary cook. Take a frying-pan, and when it is hot have a little butter tied up in a rag and just rub it over the pan for a pancake or two at first, and that will be enough, for they will afterwards fry themselves. Lay the batter in the pan very thin, and when brown on one side turn it; when it is done roll it up like wafers and put it on your dish. Scotch Pancakes. Take a pint of cream, the yolks of eight eggs and six of the whites, a quarter of a pound of butter, three tablespoonfuls of flour, a little wine, sugar, and nutmeg; put the butter into the cream, and set it over the fire till it boils; then take it oflF. Stir the eggs — being first well beaten, with the flavoring in them — into the cream and butter; beat all well together; add the flour, and beat it all up to a batter. Put a small lump of butter into a fryingpan, and when it is melted put in a little batter, and fry it till it be just brown next the pan; then turn it into a dish, with a little sugar strewed over it. When this is done, take a little more batter and put it into the pan; and when done as before, put it upon the first pancake in the dish, and strew more sugar over it ; and so proceed until the pile is complete and ready to serve at table. CHAPTER XXVn. FOR THE SICK. Beef Essence.— Chicken Essence, or Tea. — Beef Tea, No. 1.— Beef Tea, No. 2. — Chicken Soup. — Panada, No. 1. — Panada, No. 2. — Rusk Panada. — Caudle. — Rice Caudle. — Flour Caudle.— Hard Biscuit for Invalids. — Crisp Biscuits. — Mush. — Gruel. — Arrowroot. — Tapioca Jelly. — Sago. — Rye Mush. — Cremo. — Eggnog. — Mint Julep. — Prunes. — Lemons. — Limes. — Soft Peaches. — Cranberries. — Apples. — A Plain Rice Pudding. — Rice Milk, No. 1. — Rice Milk, No. 2. — Rice Shapes. — Clover Tea. — Mullein Tea. — Tamarind- water. — Toast and Water. — Apple-water. — Elder-flower Tea. — A Fine Tonic. — Lemon Honey. — Dewberry Sirup. — Boiled Flour for Invalids. — To Cure a Cold. — An Admirable Cough Mixture. — Cherry-bark Tea. — Brown Mixture for Coughs. — ^Burns. — Blisters. — Basilicon Salve. — Cuts. — Wounds. — Sprains. — Bruises. — For a Rising Breast. — Boils.