|
Classic
Cook Books
< last page | next page >
page 311
little salt pour into the boiling milk, constantly stir ring, and boil slowly
for 10 minutes; it must not be too soft. Then stir the yolks of the eggs with a
little milk and add to the cooked rice. Let it boil until the eggs are done,
stir through it the beaten whites of the eggs and pour this into a dish.
A sauce can be served with it as with a blanc-mange. Another way is to put some
milk and 2 ounces of currants on the stove, omitting the almonds, and instead of
the above mentioned spices boil a little cinnamon in the milk. If you wish to
make this in a hurry, beat the whole eggs with 1 tablespoonful of water, and
after taking the kettle from the fire stir this into it.
42. Snowball with Vanilla Sauce. No. 1. 1 quart of milk, 8-10 eggs, 3 ounces of
sugar, 1 cupful of almonds, a little vanilla, a few pieces of cinnamon and a
pinch of salt.
The almonds are pounded or grated finely and brought slowly to a boil with,
milk, sugar and spires. Beat the whites of the eggs to a froth and mix with the
sugar. Put on a flat dish and shape it into a mound, slide it onto the boiling
milk and cover until the froth is done, which will take but a few minutes.
Carefully take out with a large flat spoon, put into a deep dish, stir the yolks
of the eggs with cold milk which must bestirred for a few minutes before it is
filled around the snowball, being careful that the snowball remains white.
43. Snowball. No. 2. After beating the whites to a stiff froth, take a spoon and
make small balls, lay into the boiled milk as directed in the above receipt, let
it come to a boil, keeping the kettle covered, then lay them into a dish and
cook the remaining froth in the same manner until all are done. Make a sauce as
directed in the above receipt, put a layer of the balls into a dish, pour some
of the sauce over this, then put in some more balls, and so on until all are
used and the balls have formed a moundlike pile, pouring the sauce over all.
Sprinkle with pounded macaroons or sugar and cinnamon.
44. German Blanc-mange. Boil 1 1/2 pints of milk with 1/2 pound of sugar, a
little vanilla or lemon peel and a pinch of salt; stir with it 3 ounces of
cornstarch dissolved
< last page | next page >
Classic
Cook Books
|
