STAFFIN.
This is composed of the fruit, &c., prepared as above, but the dish is lined with the paste, and the fruit laid in alternate layers with paste till the dish is filled; the paste must form the top layer, clarified sugar is poured over before it is put into the oven.
RICE FRITTERS.
Boil half a pound of rice, in a small quant.i.ty of water, to a jelly; let it cool, and beat it up with six eggs, three spoonsful of flour, a little grated lemon peel, fry like fritters, either in b.u.t.ter or oil, and serve with white sugar sifted over them.
LEMON TART.
Grate the peel of six lemons, add the juice of one, with a quarter of a pound of pounded almonds, a quarter of a pound of preserved lemon and orange peel, half a pound of powdered white sugar, and six eggs well beaten, mix all together, and bake in a dish lined with a fine pastry.
ANOTHER WAY.
Slice six lemons and lay them in sugar all night, then mix with them two savoy biscuits, three ounces of orange and lemon peel, three ounces of ground almonds, one ounce of whole almonds blanched, and bake in a dish lined with pastry. Orange tarts are prepared in the same way, subst.i.tuting oranges for the lemons.
ALMOND RICE.
Boil half a pound of whole rice in milk until soft, beat it through a sieve, set it on the fire, with sugar according to taste, a few pounded sweet almonds and a few slices of citron; when it has simmered a short time, let it cool; place it in a mould, and when sufficiently firm turn it out, stick it with blanched almonds, and pour over a fine custard. This may be made without milk, and by increasing the quant.i.ty of almonds will be found exceedingly good.
ALMOND PASTE.
Blanch half a pound of fine almonds, pound them to a paste, a few drops of water are necessary to be added, from time to time, or they become oily; then mix thoroughly with it half a pound of white sifted sugar, put it into a preserving pan, and let them simmer very gently until they become dry enough not to stick to a clean spoon when touched; it must be constantly stirred.
RICE FRUIT TARTS.
For persons who dislike pastry, the following is an excellent way of preparing fruit. Boil in milk some whole rice till perfectly soft, sweeten with white sugar, and when nearly cold, line a dish with it, have ready some currants, raspberries, cherries, or any other fruit, which must have been previously stewed and sweetened, fill the dish with it; beat up the whites of three eggs to a froth, mixed with a little white sugar, and lay over the top, and place it in the oven for half an hour.
BREAD FRUIT TARTS.
Line a dish with thin slices of bread, then lay the fruit with brown sugar in alternate layers, with slices of bread; when the dish is filled, pour over half a tea-cup full of water, and let the top be formed of thin pieces of bread thickly strewed over with brown sugar, bake until thoroughly done.
RICE CUSTARD.
This is a very innocent and nutritive custard. Take two ounces of whole rice and boil it in three pints of milk until it thickens, then add half a pound of pounded sweet almonds, and sweeten to taste; a stick of cinnamon and a piece of lemon peel should be boiled in it, and then taken out.
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 fashionable, 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.