|
Classic
Cook Books
< last page | next page >
page 111
MACCARONI OR VERMICELLI.
Take a pint of either, simmer it in a quart of milk; have done very tender; add
a cup of cream, when you take it up, six eggs beaten well, with a tea-cupful of
white sugar; season with lemon, butter a deep dish, and bake in an hour and a
half.
APPLE DUMPLING--MY WAY.
Roll a nice, rich piece of pie-crust about nine or ten inches wide, and about a
foot long and half inch thick, cover it well with thin slices of sour apples,
roll it up neatly, pinch it well at the ends, so as to secure the fruit; put it
in a bag, boil it an hour and a half, very slowly. Turn it over to keep it from
burning.
SAUCE--FOR MY DUMPLINGS.
Take three table-spoonfuls of sugar, two of butter, one of brandy, half a
nutmeg, and one tea-cupful of cream; stir it over the fire until it becomes
thick.
CHARLOTTE RUSSE.
Boil, in half a pint of milk, the extract of one vanilla bean; when the milk is
cool, stir in a quarter of a pound of loaf-sugar and the yolks of two eggs; set
it back on the coals, and let it simmer slowly, constantly stirring it to keep
it from curdling, but take it off before it boils. Then set it away to cool.
Then boil an ounce of the best
< last page | next page >
Classic
Cook Books
|
