Part 17 (2/2)

CREME BRUN.

Boil a large cup of cream, flavor with essence of almonds and cinnamon, and then mix with it the yolk of three eggs, carefully beaten and strained, stirring one way to keep it smooth; place it on a dish in small heaps, strew over powdered sugar and beaten almonds, and brown with a salamander.

PANCAKES.

Mix a light batter of eggs with flour and milk or water, fry in boiling b.u.t.ter or clarified suet; they may be fried without b.u.t.ter or fat, by putting more eggs and a little cream, the pan must be very dry and clean; those fried without b.u.t.ter are very delicate and fas.h.i.+onable, they should be fried of the very lightest colour; they are good also made of rice, which must be boiled in milk till quite tender; then beat up with eggs, and flavoured according to taste, and fried like other pancakes.

PANCAKES FOR CHILDREN.

Take a pint of finely grated bread crumbs, simmer in a little milk and water, flavour with cinnamon or lemon peel grated, add a couple of beaten eggs, and sweeten to taste, drop a small quant.i.ty into the pan and fry like pancakes.

A NICE RICE PUDDING FOR CHILDREN.

Boil till tender half a pound of well picked rice in one quart of fresh milk, sweeten with white sugar, and flavour with whole cinnamon, lemon peel, and a bay leaf; when the rice is tender, place it in a deep dish, pour over a very little b.u.t.ter warmed in a little milk, and bake until brown; a slow oven is requisite unless the rice is extremely soft before it is put in the oven.

A RICH BREAD AND b.u.t.tER PUDDING.

Lay in a deep dish alternate layers of bread and b.u.t.ter cut from a French roll, and the following mixture: the yolks of four eggs beaten, four ounces of moist sugar, a few soaked ratafias, a table-spoonful of brandy and a few currants; fill up the dish with these layers, and pour over a little milk, the last layer should be of bread and b.u.t.ter, the whites of the eggs beaten to a froth may, if an elegant appearance is wished for, be laid over the top when the pudding is nearly baked.

A CHERRY BATTER PUDDING.

Stone and pick some fine cherries, put them into a b.u.t.tered mould, and pour over them a fine batter well sweetened, tie over the mould closely, and boil one hour and a half; serve with sweet sauce. This is a delicious pudding; plums or damsons are sometimes used instead of cherries.

c.u.mBERLAND PUDDING.

Take equal quant.i.ties of bread crumbs, apples finely chopped, currants and shred suet, sweeten with brown sugar, and mix all together with three eggs, a little brandy, grated nutmeg, and lemon peel; boil in a round mould from one to two hours, according to the size of the pudding.

COLLEGE PUDDING.

These are made in a similar way to c.u.mberland pudding, with the omission of the apples, they are made in b.a.l.l.s, and fried or baked in cups. A sweet sauce is served with them.

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