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In the meantime rub a scant cup of butter and a scant cup of powdered sugar to a cream, add gradually the yolks of four eggs, one at a time and add also the grated peel of a lemon. Sift two cups of flour into a bowl, make a depression in the centre, pour in, the yeast, one cup of lukewarm milk, and make a light batter of this.
When slightly frozen, which will take about two hours, remove the lid, turn out the mousse, cover the top with first a ring of hard boiled whites, chopped fine, then a ring of finely chopped parsley, inside this a ring of the yolks of the eggs pressed through a sieve, and right in the centre a sprig of curly parsley. Send at once to the table.
The egg will poach in the steam arising from the tomato. Boil eggs for 20 minutes. Remove shells. Cut in halves and take out the yolks. Well mash yolks with a very little fresh butter, melted, and curry powder to taste. Stuff the whites with the mixture, join halves together, and arrange in a dish of watercress. Skin the tomatoes and cook to pulp as in the preceding recipe.
FINE CRUST. For orange cheesecakes, or sweetmeats, when intended to be particularly nice, the following fine crust may be prepared. Dry a pound of the finest flour and mix with it three ounces of refined sugar. Work up half a pound of butter with the hand till it comes to a froth, put the flour into it by degrees, adding the yolks of three and the whites of two eggs, well beaten and strained.
This will serve ten persons. 1 pint of strong black coffee 1 pint of cream 2 eggs 1/2 pound of sugar 1 teaspoonful of vanilla Beat the sugar and the yolks of the eggs until light, add the well-beaten whites, and pour into them the coffee, boiling hot. Stir over the fire for a minute, take from the fire, add the vanilla, and, when cold, add the cream, and freeze. This will serve eight persons.
Two scant teacupfuls of butter, three cupfuls of dark brown sugar, six eggs, whites and yolks beaten separately, one pound of raisins, seeded, one of currants, washed and dried, and half a pound of citron cut in thin strips; also half a cupful of cooking molasses and half a cupful of sour milk.
Oh, how rare good eggs are, with the yolks slightly reddish, and with a good flavor! I have two poultry yards, one for eggs and the other for chickens. I feed my laying hens in a special manner. I have my own ideas on the subject.
Core and peel apples, take top off, chop the top with almonds, citron and raisins; butter your pan, fill apples, sugar them and pour over a little wine, bake until tender; when cool add four yolks of eggs beaten with one cup of sugar, then last, add beaten whites and eight lady fingers rolled, and juice of one whole lemon; pour over apples, bake. Eat cold. Soak two cups white figs overnight.
Pour the boiling liquor on the beaten egg, and continue to pour the mixture backwards and forwards from one pitcher to another, till it has a fine froth on it. Then pour it warm into your glasses, and grate some nutmeg over each. Port wine may be mulled in the same manner. Beat separately the yolks and whites of six eggs.
Blanch them the day previous to using and then grate or pound them as fine as powder. Beat until light the yolks of nine eggs with eight tablespoons of granulated sugar. Add the grated peel of one lemon and one-half teaspoon of mace or vanilla. Beat long and steadily. Add the grated almonds and continue the stirring in one direction. Add the juice of the lemon to the stiff-beaten whites.
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