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Classic
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page 174
WHIPPED CREAM WITH WINE
To the whites of three eggs, beaten to a froth, add a pint of cream, four
tablespoonfuls of sweet wine, and four spoonfuls of sugar. Put bright jelly, or
light-colored marmalade in spots among the cream, and serve sponge cake with it.
BATTER PUDDING
One quart of milk, six eggs beaten separately, and seven tablespoonfuls of
flour. Boil the milk, stir in the eggs and flour, while the milk is nearly hot
enough to boil; do not let it boil when you stir in the flour, but take it off
the fire, or you will curdle the eggs. Bake this batter half an hour, and eat it
with wine or lemon sauce. You should salt the milk slightly before boiling. When
well and quickly made, this is a delightful pudding, but it should be eaten hot.
A SUPERIOR LEMON TART
Squeeze the juice from six lemons, wash the rinds and boil them; if too strong
of the lemon oil, it is better to change the water. You must grate or pound the
rinds, and when tender and cold, add to them one pound of sugar, one-fourth of a
pound of butter, and the yolks and whites of five eggs. Stir in the juice of the
lemons, and cook the batter gently until it is thick as honey; then bake it in
puff paste without tops. Ornament with fancy strips of paste.
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