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Classic
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page 125
CHAPTER XIV.
FANCY DISHES.
TO BLANCH ALMONDS.
Lay them in boiling water, cover them closely, and let them remain a few
moments, then throw into cold water, and rub off the skins; this is easily done.
ALMOND CUSTARD.
Take half a pound of blanched almonds, and pound them in a mortar; put them in a
pint of milk to boil, add a small tea-cupful of sugar; beat up four eggs, and
pour the milk and almonds boiling hot on the eggs, stirring them all the time.
Set it in a jar of boiling water, and stir it all the time it is thickening.
FLOATING ISLAND.
Beat the whites of six eggs until very stiff, add a table-spoonful of jelly for
each egg, (currant jelly is the best;) boil a quart of rich milk, sweeten it
with loaf sugar, put it in a dish, and when cold, lay the jelly and eggs in
fanciful form, on the top; delicate bits of sweetmeats interspersed, adds much
to its appearance.
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