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When cold, add to it one-half pound of sugar and the yolks of eight eggs beaten to a cream, one pound of raisins, stoned and floured, one pound of Zante currants, washed and floured, a quarter of a pound of citron cut in slips and dredged with flour, one pound of beef suet, chopped fine and salted, one glass of wine, one glass of brandy, one nutmeg and a tablespoonful of mace, cinnamon and cloves mixed; beat the whole well together and, as the last thing, add the whites of the eight eggs, beaten to a stiff froth; pour into a cloth, previously scalded and dredged with flour, tie it firmly, leaving room for the pudding to swell and boil six hours.
Boil hard several eggs, halve them lengthwise; remove the yolks and chop them fine with cold chicken, lamb, veal or any tender, roasted meat; or with bread soaked in milk and any salad, as parsley, onion, celery, the bread being half of the whole; or with grated cheese, a little olive oil, drawn butter, flavored.
1 pint of Spanish chestnuts 1/2 pound of sugar 1 pint of boiling water 1/2 pint of shelled almonds 1 pound of French candied fruit, mixed 1 pint of heavy cream 1/4 pound of candied pineapple Yolks of six eggs Shell the chestnuts, scald and remove the brown skins, cover with boiling water and boil until they are tender, not too soft, and press them through a sieve.
Bone your turkey very nicely, leaving on the pinions, rump, and legs; then take the flesh of a nice fowl, the same weight of bread grated, and half a pound of beef suet, nicely picked; beat these in a marble mortar, season with mace, one clove, pepper, nutmeg, salt beat fine, a little lemon peel shred very small, and the yolks of two eggs; mix all up together very well; then fill all the parts that the bones came out of, and raise the breast to the form it was before the bone was taken out; sew up the skin of the back, and skewer down the legs close as you do a chicken for roasting; spit it and let it be nicely roasted: send good gravy in the dish.
Let simmer in the juice until fruit is done. Put in a glass dish and pour over the syrup. Serve cold. Vienna Rice Custard. Boil 1/2 cup of rice in 1 quart of milk; add salt to taste; boil until very soft. Beat the yolks of 3 eggs with 4 tablespoonfuls of sugar and stir in the rice. Flavor with rose-water and put in a well-buttered pudding-dish.
Sift 1 pint of flour with 1 teaspoonful of baking-powder; beat three yolks of eggs with a pinch of salt; add 1 pint of cream and 1 tablespoonful of melted butter. Stir in the flour; add the whites beaten to a stiff froth. Beat all well together. Fill the muffin-rings 1/2 full and bake in a quick oven for twenty minutes. French Tart. Make a rich pie-dough.
Stand this over hot water in a covered saucepan for twenty minutes, add the yolks of the eggs, slightly beaten, and bring just to boiling point. Served in ramekins or paper cases this is sufficient for fifteen persons. Served as a supper or luncheon dish alone, twelve persons. CHICKEN a la KING
The fight raged on for minutes more, and still Stephen stood with his back against the wall, fighting, gasping, struggling, but bravely facing them all; a disheveled object with rotten eggs streaming from his face and hair, his clothes plastered with offensive yolks. Pat had him by the throat, but still he stood and fought as best he could. Some one seized the bucket of water and deluged both.
Mix with 1/4 cup of vinegar. Line the salad bowl with the crisp lettuce leaves. Add the salad and pour over a mayonnaise dressing and serve. Dutch Apple Pudding. Peel and chop apples; mix with 1/2 cup of nuts, raisins, the juice and rind of 1/2 lemon and 1 tablespoonful of brandy. Then add the yolks of 4 eggs and the whites beaten to a stiff froth. Let bake in a moderate oven until done.
Take off the stove and when cold add the yolks of two eggs and the stiffly-beaten whites, and a little salt and nutmeg and one-half cup of grated almonds if desired. Let cool, then make into little balls, and ten minutes before soup is to be served, drop in boiler and let boil up once or twice. Two yolks of eggs beaten very light, add a pinch of salt, pepper and finely-chopped parsley.
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