|
Classic
Cook Books
< last page | next page >
page 207
TAPIOCA CREAM
Soak two teaspoonfuls of tapioca for two hours in a little cold water. Boil a
quart of milk, and to it add the tapioca, the yolks of three eggs, well beaten
with a cup and a half of sugar; give it one boil, and set it away to cool; do
not boil it long, or the eggs will curdle. Beat the whites of the eggs, and put
them on top, or boil them in a little of the milk and put it on the cream. Set
it on ice until wanted. This is a delicate and nourishing cream for
convalescents, or invalids who require nourishing food.
A NICE SUPPER DISH
Take one pint of cream, whip it until stiff, and one ounce of isinglass boiled
and strained in about a pint of water. Boil it until reduced to half a pint.
Boil in this water and isinglass, a vanilla bean, and when nearly cold, take out
the bean, add four ounces of sugar, and when this is blood warm, stir in the
cream. Eat with whipped cream.
RICE-MILK FOR CHILDREN
To every quart of milk, allow two ounces of rice. Wash the rice and put it with
the milk in a close-covered stewpan, set it over a slow fire, and let it simmer
gently for one hour and a half. It will scorch on a fierce fire.
NICE RICE CUSTARD
Take two tablespoonfuls of boiled rice. If it is very dry, wash it with a little
warm water. Put it in a pan, add a tablespoonful of butter, three or four eggs
beaten light, a quart of sweet milk, sugar enough to
< last page | next page >
Classic
Cook Books
|
