_Panada._
Take oatmeal, clean picked and well beaten; steep it in water all night; strain and boil it in a pipkin, with some currants, a blade or two of mace, and a little salt. When it is well boiled, take it off; and put in the yolks of two or three new-laid eggs, beaten with rose-water. Set it on a gentle fire, and stir it that it may not curdle. Sweeten with sugar, and put in a little nutmeg.
_Pancakes._ No. 1.
Mix a quart of milk with as much flour as will make it into a thin batter; break in six eggs; put in a little salt, a gla.s.s of raisin wine, a spoonful of beaten ginger; mix all well together; fry and sprinkle them with sugar.
In making pancakes or fritters, always make your batter an hour before you begin frying, that the flour may have time to mix thoroughly. Never fry them till they are wanted, or they will eat flat and insipid. Add a little lemon-juice or peel.
_Pancakes._ No. 2.
To a pint of cream put three spoonfuls of sack, half a pint of flour, six eggs, but only three whites; grate in some nutmeg, very little salt, a quarter of a pound of b.u.t.ter melted, and some sugar. After the first pancake, lay them on a dry pan, very thin, one upon another, till they are finished, before the fire; then lay a dish on the top, and turn them over, so that the brown side is uppermost. You may add or diminish the quant.i.ty in proportion. This is a pretty supper dish.
_Pancakes._ No. 3.
Break three eggs, put four ounces and a half of flour, and a little milk, beat it into a smooth batter; then add by degrees as much milk as will make it the thickness of good cream. Make the frying-pan hot, and to each pancake put a bit of b.u.t.ter nearly the size of a walnut; when melted, pour in the batter to cover the bottom of the pan; make them of the thickness of half a crown. The above will do for apple fritters, by adding one spoonful more flour; peel and cut your apples in thick slices, take out the core, dip them in the batter, and fry them in hot lard; put them in a sieve to drain; grate some loaf sugar over them.
_French Pancakes._
Beat the yolks of eight eggs, which sweeten to your taste, nearly a table-spoonful of flour, a little brandy, and half a pint of cream. They are not to be turned in the frying-pan. When half done, take the whites beaten to a strong froth, and put them over the pancakes. When these are done enough, roll them over, sugar them, and brown them with a salamander.
_Grillon"s Pancakes._
Two soup-ladles of flour, three yolks of eggs, and four whole ones, two tea-spoonfuls of orange-flower water, six ratafia cakes, a pint of double cream; to be stirred together, and sugar to be shaken over every pancake, which is not to be turned--about thirty in number.
_Quire of Paper Pancakes._
Take to a pint of cream eight eggs, leaving out two whites, three spoonfuls of fine flour, three of sack, one of orange-flower water, a little sugar, a grated nutmeg, a quarter of a pound of b.u.t.ter melted in the cream. Mix a little of the cream with flour, and so proceed by degrees that it may be smooth: then beat all well together. b.u.t.ter the pan for the first pancake, and let them run as thin as possible to be whole. When one side is coloured, it is enough; take them carefully out of the pan, lay them as even on each other as possible; and keep them near the fire till they are all fried. The quant.i.ty here given makes twenty.
_Rice Pancakes._
In a quart of milk mix by degrees three spoonfuls of flour of rice, and boil it till it is as thick as pap. As it boils, stir in half a pound of good b.u.t.ter and a nutmeg grated. Pour it into a pan, and, when cold, put in by degrees three or four spoonfuls of flour, a little salt, some sugar, and nine eggs, well beaten up. Mix them all together, and fry them in a small pan, with a little piece of b.u.t.ter.
_Paste._
Take half a pound of good fresh b.u.t.ter, and work it to a cream in a basin. Stir into it a quarter of a pound of fine sifted sugar, and beat it together: then work with it as much fine flour as will make a paste fit to roll out for tarts, cheesecakes, &c.
_Paste for baking or frying._
Take a proper quant.i.ty of flour for the paste you wish to make, and mix it with equal quant.i.ties of powdered sugar and flour; melt some b.u.t.ter very smooth, with some grated lemon-peel and an egg, well beat; mix into a firm paste; bake or fry it.
_Paste for Pies._
French roll dough, rolled out with less than half the quant.i.ty of b.u.t.ter generally used, makes a wholesome and excellent paste for pies.
_Paste for raised Pies._
Put four pounds of b.u.t.ter into a kettle of water; add three quarters of a pound of rendered beef suet; boil it two or three minutes; pour it on twelve pounds of flour, and work it into a good stiff paste. Pull it into lumps to cool. Raise the pie, using the same proportions for all raised pies according to the size required: bake in a hot oven.
_Another way._
Take one pound of flour, and seven ounces of b.u.t.ter, put into boiling water till it dissolves: wet the flour lightly with it. Roll your paste out thick and not too stiff; line your tins with it; put in the meat, and cover over the top of the tin with the same paste.
This paste is best made over-night.
_Paste for Tarts._
To half a pound of the best flour add the same quant.i.ty of b.u.t.ter, two spoonfuls of white sugar, the yolks of two eggs and one white; make it into a paste with cold water.
_Paste for Tarts in pans._
Take a pound of flour, the same of b.u.t.ter, with five yolks of eggs, the white of one, and as much water as will wet it into a pretty soft paste.
Roll it up, and put it into your pan.
_Paste for very small Tartlets._
Take an egg or more, and mix it with some flour; make a little ball as big as a tea-cup; work it with your hands till it is quite hard and stiff; then break off a little at a time as you want it, keeping the rest of the ball under cover of a basin, for fear of its hardening or drying too much. Roll it out extremely thin; cut it out, and make it up in what shape you please, and harden them by the fire, or in an oven in a manner cold. It does for almonds or cocoa-nut boiled up in syrup rich, or any thing that is a dry mixture, or does not want baking.
_Potato Paste._
Take two thirds of potato and one of ground rice, as much b.u.t.ter rubbed in as will moisten it sufficiently to roll, which must be done with a little flour. The crust is best made thin and in small tarts. The potatoes should be well boiled and quite cold.
_Rice Paste._
Whole rice, boiled in new milk, with a reasonable quant.i.ty of b.u.t.ter, to such a consistency as to roll out when cold. The board must be floured while rolling.
_Another way._
Beat up a quarter of a pound of rice-flour with two eggs; boil it till soft; then make it into a paste with very little b.u.t.ter, and bake it.