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Classic
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page 126
SHELLS.
Lay puff-paste on little tin shapes; cut the edges carefully, bake quickly, and
when going to table, fill with preserves.
BAKED CUSTARD.
Boil a pint of cream with some mace and cinnamon, and, when it is cold, take
four yolks of eggs, a little rose-water, nutmeg, and sugar. Mix it well, and
bake it.
ORANGE PUFFS.
Pare off the rinds of the oranges, rub them with salt, let them lie twenty-four
hours in water; drain them, boil in four changes of water, the first salt; drain
them well, bruise them and pound them, make them very sweet with white sugar,
and boil it until quite stiff. Let it stand until cold, and then put it in
shells, made of puff-paste.
TO MAKE BON-BONS.
Have some little tin moulds, oil them neatly; take a quantity of brown sugar
syrup, in the state called a blow, which may be known by dipping the skimmer
into it and blowing through the holes, when parts of light may be seen; add a
few drops of lemonessence. If the bon-bons are prepared white, when the sugar is
cooled a little, stir it round the pan till it grains and shines on the surface,
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Classic
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