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ful of grated lemon-rind, ¼ of a teaspoonful of ground cinnamon, a good pinch of ground cloves.

Method.—Stir the sugar and yolks of eggs together until smooth and creamy, add the almonds, lemon-rind, cinnamon, cloves, the butter melted, and the crushed biscuits. Whisk the whites stiffly, stir them lightly in, and turn the mixture into a well-buttered mould. Steam gently for about 1 hour, and serve with a suitable sauce.

Time.—About 1½ hours. Average Cost, 10d. to 1s. Sufficient for 4 or 5 persons.


Ingredients—3 stale sponge cakes, 2 eggs, jam, ¾ of a pint of milk, the grated rind of ½ a lemon or other flavouring, sugar.

Method.—Slice the sponge cakes thinly, spread half of them with jam, cover with the remainder, and place the sandwiches in a buttered piedish, which they should half fill. Beat the eggs well, add the milk and flavouring, and sweeten to taste. Pour the custard into the piedish, cover, and let it stand for 1 hour, then bake slowly from 30 to 35 minutes. Serve hot.

Time.—About 1¾ hours. Average Cost, 10d. Sufficient for 4 or 5 persons.

1847.—FRENCH PANCAKES. (Fr.Crêpes à la Française.)

Ingredients.—2 ozs. of flour, 2 ozs. of butter, 2 ozs. of castor sugar, about 4 tablespoonfuls of jam, 2 eggs, ½ a pint of milk.

Method.—Heat the milk in a stewpan. Cream the butter and sugar together until smooth, beat in the eggs, and stir in the flour lightly. Now add the warm milk, which will slightly curdle the mixture, beat well, then cover and let it stand for 1 hour. Have ready 6 buttered plates or large saucers, put an equal quantity of batter into each, bake quickly until the batter rises, then more slowly for about 10 minutes. Spread 5 of them with jam, which should be warm, place them on the top of each other, cover with the plain pancake, and dredge well with castor sugar. Serve quickly.

Time.—About 1¾ hours. Average Cost, 8d. Sufficient for 5 or 6 persons.

1848.—FRESH PLUM PUDDING. (See Damson Pudding, No. 1832.)


Ingredients.—4 sour cooking apples, 2 ozs. breadcrumbs, 2 ozs. of sugar, 1 oz. of butter, 1 egg, ½ a lemon.