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Classic
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page 118
take them out, and when cold, slice them thin, and pick out the seeds; put a
pound of loaf sugar into a pint of water--when it boils, slice into it twelve
pippins pared and cored--lay in the lemons and oranges, stew them tender, cover
the dish with puff paste, lay the fruit in carefully, in alternate layers--pour
on the syrup, put some slips of paste across, and bake it.
AN APPLE CUSTARD.
PARE and core twelve pippins, slice them tolerably thick, put a pound of loaf
sugar in a stew pan, with a pint of water and twelve cloves: boil and skim it,
then put in the apples, and stew them till clear, and but little of the syrup
remains--lay them in a deep dish, and take out the cloves; when the apples are
cold, pour in a quart of rich boiled custard--set it in water, and make it boil
till the custard is set--take care the water does not get into it.
BOILED LOAF.
POUR a quart of boiling milk over four little rolls of bread--cover them up,
turning them occasionally till saturated with the milk; tie them very tight in
cloths, and boil them an hour; lay them in the dish, and pour a little melted
butter over them; for sauce, have butter in a boat, seasoned with wine, sugar,
and grated nutmeg.
TRANSPARENT PUDDING.
BEAT eight eggs very light, add half a pound of pounded sugar, the same of fresh
butter melted, and
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Classic
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