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Put all into a press under a heavy weight for one hour; then cut into perpendicular slices and serve. Spanish Dessert. Dissolve 1/2 box of gelatin. Then cook 1 pint of milk; add 6 tablespoonfuls of sugar and stir in the yolks of 3 eggs. Mix all together with the gelatin and the whites of eggs beaten to a stiff froth; add 1 teaspoonful of vanilla. Pour into a mold and place on ice.
The Queen useth to baste such meat with yolks of fresh Eggs beaten thin, which continue to do all the while it is rosting. Cut a Leg of Veal into thin Collops, and beat them well with the back of a Knife.
1 pint of cream 1 pint of milk 2 eggs 1/2 pint of chopped black walnuts 1 teaspoonful of vanilla 1 teaspoonful of caramel Beat the yolks of the eggs and the sugar until light; add the well-beaten whites, and then the milk, scalding hot. Stir over the fire in a double boiler until the mixture begins to thicken; take from the fire and add the vanilla and caramel.
Let it be over the fire till it gets coloured: then lay it into the dish, stir some of the liquor in and boil it up, skim it nicely, and squeeze orange and lemon juice into it. BRANDY CREAM. Boil two dozen of blanched almonds, and pounded bitter almonds, in a little milk. When cold, add to it the yolks of five eggs beating well in cream; sweeten, and put to it two glasses of good brandy.
This is a celebrated cosmetic for the hands. Take fifty fine large oysters, and mince them raw. Chop also four or five small pickled cucumbers, and a bunch of parsley. Grate about two tea-cupfuls of stale bread-crumbs, and beat up the yolks of four eggs. Mix the whole together in a thick batter, seasoning it with cayenne and powdered mace; and with a little salt if the oysters are fresh.
It was then the turn of the ambitious scullions to enter the lists and break the seven thousand eggs for Mother Mitchel. It was not hard to break them any fool could do that; but to separate adroitly the yolks and the whites demands some talent, and, above all, great care. We dare not say that there were no accidents here, no eggs too well scrambled, no baskets upset.
Have ready a custard made from the milk and yolks of the eggs. Beat the yolks and sugar together, and stir into the boiling milk. When cold, add the gelatine water and the whites of the eggs beaten very stiff. Pour into molds. It is both pretty and good. One quart of milk; half a package of gelatine; a teaspoonful each of salt and vanilla; a cup of sugar.
Take a Pint and half of good Sweet-cream; set it on the fire, and let it just boil up, take a peny Manchet, not too new, cut off the crust, and slice it very thin, put it into a clean earthen pan, and pour the Cream upon it, and cover it very close an hour or thereabouts, to steep the bread; when it is steeped enough, take four New laid-eggs, yolks and whites, beat them with a spoonful of Rose-water, and two of Sack; grate into it half a Nutmeg, and put into it a quarter of a pound of good white-Sugar finely beaten, stir all this together with the Cream and Bread; then shred very small half a pound of good Beef-kidney-suet, and put this to the rest, and mingle them very well together with a slice or spoon; then size your dish, that you intend to bake it in, and rub the bottom of it with a little sweet-Butter; then put your pudding into it, and take the Marrow of two good bones, and stick it in lumps here and there all over your Pudding; so put it into the oven three quarters of an hour, in which time it will be well baked.
One pint of milk; four eggs, one small tablespoonful of melted butter, flavoring, salt to taste; first boil the milk and pour it, while hot, over a pint of flour; beat it very smooth and when it is cool have ready the yolks of the eggs well beaten; add them to the milk and flour, beaten well into it, then add the well-beaten whites; then, lastly, add the salt and as much more flour as will make the whole into a soft dough; flour your board, turn your dough upon it, roll it in pieces as thick as your finger and turn them in the form of a ring; cook in plenty of boiling lard.
If you have no fresh tomatoes, the tinned ones can be used, removing the skin, at the same time that you add the fried onions. Boil some potatoes and pass them through the sieve, add the asparagus- tops, with a pat of butter for each four tops; thin the soup with extract of meat and water, and at the last moment stir in the raw yolks of two eggs, and a little chopped parsley.
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