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Let it cook for three or four minutes in the oven, then stir in the yolks of two eggs, and let it make a custard. Then break on the top of this custard as many eggs as you wish; sprinkle with pepper and salt. Let it remain in the oven till these last are beginning to set. Take out the dish, and pass over the top the salamander, or the shovel, red hot, and serve at once.
When this has risen, add one-half pound of creamed butter, a quarter of a pound of seeded raisins and one-quarter of a pound of sugar, yolks of four eggs, four ounces of powdered almonds, and the grated peel of a lemon. Work all well, beating with the hands, not kneading.
Stir it over a brisk fire till it becomes rather stiff: when cold, put apple jelly over the jam, and tie it down with brandy paper. APRICOT PUDDING. Halve twelve large apricots, and scald them till they are soft. Meanwhile pour on the grated crumbs of a penny loaf a pint of boiling cream; when half cold, add four ounces of sugar, the yolks of four beaten eggs, and a glass of white wine.
Drain off part of the liquor from the oysters. Put them into a pan, and season them with pepper, salt and spice. Stir them well with the seasoning. Have ready the yolks of eggs, chopped fine, and the grated bread. Strew over them the chopped egg and grated bread. Roll out the lid of the pie, and put it on, crimping the edges handsomely.
Take the livers of chickens or any other poultry; stew it gently in a little good gravy seasoned with a little onion, mushroom essence, pepper, and salt; when tender, remove the livers, place them on a paste board, and mince them; return them to the saucepan, and stir in the yolks of one or two eggs, according to the quantity of liver, until the gravy becomes thick; have a round of toast ready on a hot plate, and serve it on the toast; this is a very nice luncheon or supper dish.
Take half a pint of cream and the same quantity of new milk, and warm them together in a clean saucepan, meanwhile make a smooth batter with four ounces of rice-flour or potatoe-flour, and stir into the milk, let it simmer, stirring all the time till it thickens; then add two to three ounces of fresh butter, and white sifted sugar enough to sweeten, and a little grated lemon peel; then take it off the fire and stir quickly to it the well-beaten yolks of six to eight eggs, butter the pan and pour the mixture into it, when on the point of being placed into the oven, add the whites of the eggs thoroughly whisked; the pan must be only half filled, as it will rise very high; it must be served immediately it is taken from the oven, even in passing to the dinner table a salamander should be held over it, to prevent its falling and becoming heavy and unsightly.
Put into a quart of new milk the thinly pared rind of a lemon, and four ounces of lump sugar; let it boil slowly, remove the peel, and stir in the yolks of two eggs, previously mixed with a little cold milk; add by degrees a tea-cup full of rum, the same of brandy; mill the punch to a fine froth, and serve immediately in quite warm glasses.
BATTER PUDDING. Rub by degrees three spoonfuls of fine flour extremely smooth, into a pint of milk. Simmer till it thickens, stir it in two ounces of butter, set it to cool, and then add the yolks of three eggs. Flour a wet cloth, or butter a bason, and put the batter into it. Tie it tight, and plunge it into boiling water, the bottom upwards.
Here and there around the base of the whipped cream place a marron glace. This will serve fifteen persons. Mold vanilla ice cream with the ordinary pyramid ice cream spoon, roll them quickly in grated macaroons, and serve on a paper mat. 1/2 cupful of rice 1 quart of cream 1 pint of milk 2 teaspoonfuls of vanilla extract or 1/2 vanilla bean 1/2 pound of sugar Yolks of six eggs
Remove the chicken and chop it fine; then add to the soup with the yolks of 3 well-beaten eggs; let all get very hot. Sprinkle with chopped parsley and serve at once. Yorkshire Pudding. Beat 3 eggs with a pinch of salt; add 1 pint of milk and 2/3 of a cup of flour. Stir until smooth. Then pour into a well-greased pan and bake until done. Serve with English roast-beef, and pour over the gravy.
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