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Classic
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page 234
a teaspoonful of orange-flower water; let it remain for two or three hours. Put
eighteen ounces of sugar into another basin, cover it with a cloth, through
which pour the strawberry juice, after as much has run through as will; gather
up the cloth, and squeeze out as much juice as possible from it; when the sugar
is all dissolved, strain it again. Set the vessel containing it on ice, until
ready to serve.
ALMOND CUSTARD
Blanch and beat four ounces of almonds fine, with a spoonful of water; beat a
pint of cream with two spoonfuls of rose water, add them to the yolks of four
eggs and as much sugar as will make it pretty sweet; stir it over a slow fire
till it is of a proper thickness, but do not boil. Pour it into custard glasses.
SPONGE CAKE PUDDING
Stale sponge or other plain cake may be made into a nice pudding by crumbling it
into a little more than a pint of milk and two or three beaten eggs, and baking
it. Sauce--sugar and butter beaten together.
GERMAN LADIES' FINGERS
Beat one hour the yolks of five eggs with half a pound of sugar; add half a
pound of blanched almonds pounded fine, the yellow part of one lemon grated. Mix
well; add half a pound of flour very gradually. Roll out the paste, and cut it
into strips the length and size of the forefinger; beat lightly the whites of
two eggs, and wet the fingers.
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