Seventy-Five Receipts for Pastry Cakes, and Sweetmeats | Page 9

a pound of butter.?A quarter of a pound of sugar.?A pint and a half of milk, or cream and milk.?Six eggs.?A tea-spoonful of mixed spice, mace, nutmeg and cinnamon. A half wine-glass of rose-water.
Wash the rice. Boil it till very soft. Drain it and set it away to get cold. Put the butter and sugar together in a pan, and stir them till very light. Add to them the spice and rose-water. Beat the eggs very light, and stir them, gradually, into the milk. Then stir the eggs and the milk into the butter and sugar, alternately with the rice.
Bake it and grate nutmeg over the top.
Currants or raisins, floured, and stirred in at the last, will greatly improve it.
It should be eaten cold, or quite cool.
BOSTON PUDDING.
Make a good common paste with a pound and a half of flour, and three quarters of a pound of butter. [Footnote: Or three quarters of a pound of beef suet, chopped very fine. Mix the suet at once with the flour, knead it with cold water into a stiff dough, and then roll it out into a large thin sheet. Fold it up and roll it again.] When you roll it out the last time, cut off the edges, till you get the sheet of paste of an even square shape.
Have ready some fruit sweetened to your taste. If cranberries, gooseberries, dried peaches, or damsons, they should be stewed, and made very sweet. If apples, they should be stewed in a very little water, drained, and seasoned with nutmeg, rosewater and lemon. If currants, raspberries, or blackberries, they should be mashed with sugar, and put into the pudding raw.
Spread the fruit very thick, all over the sheet of paste, (which must not be rolled out too thin.) When it is covered all over with the fruit, roll it up, and close the dough at both ends, and down the last side. Tie the pudding in a cloth and boil it.
Eat it with sugar. It must not be taken out of the pot till just before it is brought to table.
FRITTERS.
Seven eggs.?Half a pint of milk.?A salt-spoonful of salt.?Sufficient flour to make a thick batter.
Beat the eggs well and stir them gradually into the milk. Add the salt, and stir in flour enough to make a thick batter.
Fry them in lard, and serve them up hot.
Eat them with wine and sugar.
They are improved by stirring in a table-spoonful of yeast.
These are excellent with the addition of cold stewed apple, stirred into the mixtures in which case use less flour.
FINE CUSTARDS.
A quart of milk or cream.?The yoke only, of sixteen eggs.?Six ounces of powdered white sugar.?A large handful of peach-leaves or half an ounce of peach kernels or bitter almonds, broken in pieces.?A table-spoonful of rose-water.?A nutmeg.
Boil in the milk the cinnamon, and the peach-leaves, or?peach-kernels. When it has boiled, set it away to get cold. As soon as it is cold, strain it through a sieve, to clear it from the cinnamon, peach-leaves, &c. and stir into it gradually, the sugar, spice, and rose-water.
Beat the yolks of sixteen eggs very light, and stir them by degrees into the milk, which must be quite cold or the eggs will make it curdle. Put the custards into cups, and set them in a baking pan, half filled with water. When baked, grate some nutmeg over each and ice them. Make the icing of the whites of eight eggs, a large tea-spoonful of powdered loaf sugar, and six drops of essence of lemon, beaten all together till it stands alone. Pile up some of the icing on the top of each custard, heaping it high. Put a spot of red nonpareils on the middle of the pile of icing.
If the weather be damp, or the eggs not new-laid, more than eight whites will be required for the icing.
PLAIN CUSTARDS.
A quart of rich milk.?Eight eggs.?A quarter of a pound of powdered sugar.?A handful of peach-leaves, or half an ounce of peach-kernels, broken in pieces.?A nutmeg.
Boil the peach-leaves or kernels in the milk, and set it away to cool. When cold, strain out the leaves or kernels, and stir in the sugar. Beat the eggs very light, and stir them gradually into the milk when it is quite cold. Bake it in cups, or in a large white dish.
When cool, grate nutmeg over the top.
RICE CUSTARDS.
Half a pound of rice.?Half a pound of raisins or currants.?Eight yolks of eggs or six whole eggs.?Six ounces of powdered sugar.?A quart of rich milk.?A handful of peach-leaves, or half an ounce of peach-kernels, broken in pieces.?Half an ounce of cinnamon, broken in pieces.
Boil the rice with the raisins or currants, which must first be floured. Butter some cups or a mould, and when the rice is quite soft, drain it, and