Take a pint and somewhat more of thick Creame, ten Egges, put the whites of three, beat them very well with two spoonfuls of Rose-water; mingle with your Creame three spoonfuls of fine flower, mingle it so well, that there be no lumps in it, put it altogether, and season it according to your Tast; Butter a Cloth very well, and let it be thick that it may not run out, and let it boyle for half an hour as fast as you can, then take it up and make Sauce with Butter, Rose-water and Sugar, and serve it up. You may stick some blanched Almonds upon it if you please.
Make the sauce of cream if you have it, and if not use a very heaping tablespoonful of butter in the white sauce. Keep this hot.
Drain off the oyster-juice and wash the oysters by holding them under the cold-water faucet. Strain the juice and put the oysters back in it, and put them on the fire and let them just simmer till the edges of the oysters curl; then drain them from the juice again and drop them in the sauce, and add a little more salt (celery-salt is nice if you have it), and just a tiny bit of cayenne pepper. You can serve the oysters on squares of buttered toast, or put them in a large dish, with sifted bread-crumbs over the top and tiny bits of butter, and brown in the oven. Or you can put them in small dishes as they are, and put a sprig of parsley in each dish.
Boil a large fowl in three quarts of water until tender (the water should never more than bubble). Skim off the fat, and add a teacupful of rice, and, also, a slice of carrot, one of turnip, a small piece of celery and an onion, which have been cooked slowly for fifteen minutes in two large table-spoonfuls of butter. Skim this butter carefully from the vegetables, and into the pan in which it is, stir a table- spoonful of flour. Cook until smooth, but not brown. Add this, as well as a small piece of cinnamon and of mace, and four whole cloves. Cook all together slowly for two hours. Chop and pound the breast of the fowl very fine. Rub the soup through a fine sieve; add the pounded breast and again rub the whole through the sieve. Put back on the fire and add one and a half table-spoonfuls of salt, a fourth of a teaspoonful of pepper and a pint of cream, which has come just to a boil. Boil up once and serve. This is a delicious soup.
Take a Porringer full of Oatmeale beaten to flower, a pint of Creame, one Nutmeg, four Eggs beaten, three whites, a quarter of a pound of Sugar, a pound of Beefe-suet well minced, mingle all these together and so bake it. An houre will bake it.
Take halfe a pound of Almonds blanched in cold water, beat them with some Rose-water till they doe not glister, then they will be beaten; if you think fit, lay seven or eight Musque Comfits dissolved in Rosewater which must not be above six or seven spoonfuls for fear of spoyling the colour; when they be thus beaten, put in half a pound of Sugar finely sifted, beat them and the Almonds together till it be well mixed, then take the whites of two Eggs, and two spoonfuls of fine flower that hath been dried in an Oven; beat these wel together and poure it to your Almonds, then butter your Plates and dust your Cakes with Sugar and Flower, and when they are a little brown, draw them, and when the oven is colder set them in again on browne Papers, and they will looke whiter.
Take the yolks of two eggs, and three spoonfuls of fine sugar, and a quarter of a pint of sack: mix them together, and stir them into a pint of cream; then set them over the fire till 'tis scalding hot, but let it not boil. You may toast some thin slices of white bread, and dip them in sack or orange-flower-water, and pour your cream over them.
Scald two cups of milk. Mix together three-fourths of a cup of sugar, one-third cup of flour and one-eighth teaspoon of salt. Add to three slightly-beaten eggs and pour in scalded milk. Cook twenty minutes over boiling water, stirring constantly until thickened. Cool and flavor. This can be used as a foundation for most fillings, by adding melted chocolate, nuts, fruits, etc.
Beat yolks of three eggs, three tablespoons of sugar till light, dissolve one heaping tablespoon of grated unsweetened chocolate, one tablespoon of sugar and one of hot water. When dissolved, add slowly one pint of milk heated to boiling, pour this hot mixture over the beaten eggs and sugar, cook in double boiler, stirring constantly till it thickens; when cool, flavor with vanilla, and place on ice. When ready to serve, half-fill small punch glasses with the custard, heap over them sweetened whipped cream, flavored; putting on top of each glass, and serve cold.
Take one quart of milk, one and one-half cups of sugar, seven heaping tablespoons of cocoa, six level tablespoons of cornstarch, one tablespoon of vanilla; place milk and sugar up to boil, when boiling, add cocoa, dissolved to a smooth paste; then add cornstarch dissolved in cold water, let come to a boil, remove from fire and add the vanilla; then place in mold and allow to get cold. Serve with whipped cream.
Follow recipe for boiled chocolate, but do not beat, add one egg, finely chopped ice and three-fourths cup of milk, put in a bowl and beat thoroughly with a Dover beater or pour into jar with cover and shake thoroughly. Serve in tall glasses.
