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Classic
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page 168
QUEEN'S DROPS
Beat up a quarter of a pound of butter, and a quarter of a pound of sifted
sugar, two eggs, and six ounces of flour. Flavor with almonds, or vanilla, or
lemon. Butter some paper, place it on baking-sheet or pans, and drop the mixture
in drops about the size of a nutmeg. Bake in a hot oven.
ALMOND MERINGUE
Beat the whites of two eggs with a quarter of a pound of powdered sugar and a
quarter of a pound of blanched and cut almonds. Form them into rings on letter
paper, put the paper on tin, and place them in the stove oven, to harden and
brown lightly.
APPLE COMPOTE
Make a syrup of three-quarters of a pound of sugar and a cup of water; let it
boil while you are paring and taking out the cores of six nice sour apples.
Throw them into the syrup and let them boil for half an hour, or until
transparent. Pour into a glass or china dish, and serve for a lunch or tea. They
are nice when served warm.
MAIZENA BLANC MANGE
This can be made with maizena, corn starch, or potato flour, but maizena is
preferable. Take a quarter of a pound of maizena and three pints of milk. Put
two and a half pints of the milk on to boil, and wet the corn starch or maizena
with the remaining half pint. When the milk boils add to it (or better before it
boils), a quarter of a pound of white sugar and some lemon rind, sliced or
grated. Let this boil a little, and then
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