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91. =Yorkshire Pudding.= Put seven ounces of flour into a bowl with one teaspoonful of salt; mix it smoothly with enough milk, say half a pint, to make a smooth, stiff batter; then gradually add enough more milk to amount in all to one pint and a half, and three eggs well beaten; mix it thoroughly with an egg-whip, pour it into a well buttered baking pan, bake it in the oven one hour and a half, if it is to be served with baked beef; or if it is to accompany beef roasted before the fire, one hour in the oven, and then half an hour under the meat on the spit, to catch the gravy which flows from the joint.
Each canoe contained at least three people, one of whom propelled the boat, another stood up waving about a torch dipped in some resinous substance, which threw a strong light on the water, while the third stood in the bows, armed with a spear, made of a bundle of wires, tied to a long pole, not at all unlike a gigantic egg-whip, with all its loops cut into points.
89. =Vanilla Cream Sauce.= Put three ounces of powdered sugar into a sauce-pan with one ounce of corn starch, and one gill of cold water; mix them smooth off the fire; then put the sauce-pan on the fire and pour in half a pint of boiling milk, stirring smooth with an egg-whip for about ten minutes, when the sauce will be thoroughly cooked; flavor it with one teaspoonful of vanilla, and serve with pudding at once.
Put in a large platter in a cool place and whip with a wire egg-whip until perfectly smooth and velvety. Set on ice until wanted. In the summer set the cream on ice before whipping. A good plan is to set the bowl in another one filled with ice while whipping. Line the edges of a mold or a large glass dish with lady fingers and fill up with whipped cream. Ornament with macaroons and candied fruit.
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