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Classic
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page 58
SWEDISH CREAM Take six eggs, beat the whites and yolks thoroughly. Add one and a
half spoonfuls of sugar. Boil a quart of milk and cream. Let it get cold, and
flavor with vanilla bean. Add two spoonfuls of burned sugar. Strain. Put in a
mold. Then put that mold in a double saucepan (with water) in the oven. When
solid turn it over in a dish of light brandy around it.
"EDGE HILL" COOKED APPLES
Take six or eight good-sized fresh apples. Peel and core them, taking out the
heart. Fill each up with brown sugar. Put them in a pan or dish. Sprinkle brown
sugar freely over them and put slices of lemon around the dish, with small
pieces of cinnamon. Add a spoonful or two of water. Put in the oven, and bake a
golden color. It jellies beautifully. Serve with fresh cream.--SARAH RANDOLPH.
CARAMEL PUDDING
Five eggs, the four yolks and one whole one, one gill of cream, one half-pint of
milk, one ounce of sifted sugar, one quarter of a pound of lump sugar, just
moistened with cold water, then boiled to a light golden color, poured into a
mold. When the caramel is set, then pour in custard, tie down with foolscap
paper and steam very gently for an hour and a half. When cooked it should be
buried in ice until required for use. The eggs, cream, sugar and milk should all
be well beaten together.
--LEONIE PENIN.
PLUM PUDDING
One and a half pounds of raisins (stoned), one and a half pounds of currants,
one and a half pounds of suet, one and
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