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Strain off the liquor from the oysters, and put it on to boil, with some butter, mace, nutmeg, pepper and salt; just as it boils, stir in a thickening of milk and flour; put in the oysters, and stir them till they are sufficiently stewed; then take them off, and put in the yelks of two eggs, well beaten; do not put this in while it is boiling, or it will curdle.
Grate the rind of six fresh lemons, squeeze the juice from three, and strain it; beat the yelks of sixteen eggs very light, put to them sixteen table-spoonsful of powdered sugar, not heaped, with four crackers finely powdered; beat it till light; put a puff paste in your dish and bake in a moderate oven. Another Way.
Take a quart of milk, three eggs, quarter of a pound of butter or lard, a tea-cup of yeast, and flour to make a soft dough; heat the whites of the eggs alone, the yelks with the milk; melt the butter and stir it in after all is mixed; bake them in rings, or in round cakes on the griddle: split and butter before sending them to table. Rice Muffins.
Take a pound of veal, half a pound of suet, two slices of ham, and some crumbs of bread, chop them very fine, and put in the yelks of two eggs, season it with parsley, thyme, mace, pepper and salt, roll it into small balls, and fry them brown. They are nice to garnish hashes, roast veal or cutlets, and to put in soup. To Fry Veal's Liver.
Mix a pint of rich milk with a pound and a quarter of flour; break nine eggs; beat the yelks with the batter, the whites alone; when they are mixed, stir in three-quarters of a pound of melted butter; grease cups or bowls with butter; pour in the batter, and bake them half an hour; if in a dutch-oven, put some water in the bottom; eat them with white sauce. Plain Rice Pudding.
Dry and sift a pound of flour, roll a pound of sugar, and beat it with a pound of butter, and the yelks of ten eggs well beaten; wash and dry a pound of currants and rub them in flour; stone and cut half a pound of raisins, and mix in with a glass of rose brandy, and a grated nutmeg, or mace; when all the rest are well mixed together, beat up the whites of the eggs, and add them; bake it an hour and a half.
Balance twelve fresh eggs with sugar, and six with flour; beat the eggs very light, the whites and yelks separately; mix alternately the sugar and eggs, and add the grated peel of a lemon; butter a large pan, or several small ones; add the flour just as it is put in the oven, stirring it just sufficiently to mix.
Take three-quarters of a pound of rice flour, one pound of white sugar, finely powdered, and ten eggs; beat the yelks with the sugar, the whites alone; add them and the flour to the yelks and sugar, a little at a time; season it with rose brandy and nutmeg, and bake it in shallow pans. Sponge Cake in Small Pans.
Queen Cake. Mix a pound of dried flour, the same of sifted sugar, and currants; wash a pound of butter, add rose water beat it well a tea-cup of cream; then mix with it eight eggs, yelks and whites beaten separately; add the dry ingredients by degrees; beat the whole an hour, bake in little tins, or saucers, filling only half. Rich Jumbles.
Take the whites of three eggs and the yelks of two, beat them till very light, and add a large table-spoonful of butter ready creamed, with sugar and nutmeg to your taste; boil three glasses of wine, and pour over the other ingredients, put it over the fire, and let it boil two minutes, stirring all the time. This is nice sauce for any kind of pudding. Cherry Toast.
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