Custard Pudding
Stir a quart of milk very gradually into half a pint of flour--mix it
free from lumps, and put to it seven eggs, beaten with three
table-spoonsful of sugar, a tea-spoonful of salt, and half of a grated
nutmeg. Bake it three-quarters of an hour.
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Curry Powder No 3
One pound of turmeric, one pound of coriander seed, one pound of ginger, six ounces of cardamom, four ounces of cummin, one ounce of long pepper, pounded and mixed together. Cayenne pepper may also be added. ... Curry Sandwiches
Rub one Neufchatel or Philadelphia cream cheese to a paste. Add one pimiento, chopped fine; a dozen almonds put through the meat grinder; a dozen pecan meats, also ground; a tablespoonful of tomato catsup, a level teaspoonful of curry and two tables... Curry Sauce
Curry sauce is made by adding curry powder to taste to a white sauce. It may likewise be added to a brown sauce. ... Curry Sauce
1/2 pint soaked lentils. 1 shalot or small onion. 1 small turnip. 1 teaspoon curry powder. 1 small carrot. 1 pint water. 1/2 teaspoon salt. 1 ounce each flour and butter. Slice the vegetables and boil them with the lentils for... Curry Sauce
Another way. 1 large onion. 2 ounces of butter. 1/2 ounce of flour. 1/2 pint water. 2 teaspoons of curry powder. Salt to taste. Slice and fry the onion in butter until nicely brown, then stir in the flour and curry powder, and m... Curry Sauce A Brazil
2 ounces Brazil nuts. 2 ounces butter. 1/2 ounce brown flour. 3 ounces tomatoes. 1 teaspoon salt. 4 teaspoons curry powder. 1/2 pint brown stock. 3 onions sliced. Shell the nuts and pound them in a mortar. Fry the onions in on... Curry Soup
Prepare for cooking two small white onions, two French carrots and half a turnip cut in slices, and cook slowly in a pint of boiling water until they fall to pieces, cook with them until tender a celeriac root, remove from the other vegetables and p... Curry With Curds
This curry is prepared a little differently. Place in a deep dish one pound of beef or mutton or any kind of meat. Cover with thick curds of milk. These curds should not be too sour. Also add a green mango pepper thinly sliced, and if desired a clov... Custard No 1
One quart of cream, twelve eggs, the whites of four, the rind of one lemon, boiled in the cream, with a small quantity of nutmeg, and a bay-leaf, bitter and sweet almonds one ounce each, a little ratafia and orange-flower water; sweeten to your tast... Custard No 2
Take one pint of cream, boil in it a few laurel-leaves, a stick of cinnamon, and the rind of a lemon; when nearly cold, add the yolks of seven eggs, well beaten, and six ounces of lump sugar; let it nearly boil; keep stirring it all the while, and t... Custard No 3
A quart of cream, and the yolks of nine eggs, sugared to your taste; if eggs are scarce, take seven and three whites; it must not quite boil, or it will curdle; keep it stirred all the time over a slow fire. When it is nearly cold, add three table-s... Custard No 4
Take a pint of cream; blanch a few sweet almonds, and beat them fine; sweeten to your palate. Beat up the yolks of five eggs, stir all together, one way, over the fire, till it is thick. Add laurel-leaves, bitter almonds, or ratafia, to give it a fl... Custard No 5
Make some rice, nicely boiled, into a good wall round your trifle dish; strew the rice over with pink comfits; then pour good custard into the rice frame, and stripe it across with pink and blue comfits alternately. ... Custard Pudding
Stir a quart of milk very gradually into half a pint of flour--mix it free from lumps, and put to it seven eggs, beaten with three table-spoonsful of sugar, a tea-spoonful of salt, and half of a grated nutmeg. Bake it three-quarters of an hour. ... Custard Pudding
We give this pudding first because it affords an opportunity for giving hints on making milk puddings generally, and because, properly made, there is no more delicious pudding than this. It is besides most useful and nutritious, not only for the din... Custard Pudding No 1
Take three quarters of a pint of milk, three tea-spoonfuls of flour, and three eggs: mix the flour quite smooth with a little of the milk cold; boil the rest, and pour it to the mixed flour, stirring it well together. Then well beat the eggs, and po... Custard Pudding No 2
Set on the fire a pint of milk, sweetened to your taste, with a little cinnamon, a few cloves, and grated lemon-peel. Boil it up, and pour it the moment it is taken off the fire upon the yolks of seven eggs and the whites of four, stirring it well, ... Custard Pudding No 3
Boil a pint of milk and a quarter of a pint of good cream; thicken with flour and water perfectly smooth; break in the yolks of five eggs, sweetened with powdered loaf sugar, the peel of a lemon grated, and half a glass of brandy. Line the dish with... Custard Pudding No 4
Take six eggs, one table-spoonful of flour, and a sufficient quantity of milk to fill the pan. Boil it three quarters of an hour. ... Custards Or Creams
But nicer cates, her dainty's boasted fare, The _jellied cream_ or custards, daintiest food, Or cheesecake, or the cooling syllabub, For Thyrses she prepares. DODSLEY. Whisk for one hour the whites of two eggs... Cutlets Of Chopped Meat
(Scaloppine di carne battuta) Take some good lean beef, clean it well, removing all little skins and tendons, then first chop and after grind the meat fine in the grinder. Season with salt, pepper and a pinch of grated cheese. Mix well and give t... Cymbals
Half a pound of sugar, a quarter of a pound of butter, a couple of eggs, half a nutmeg, a tea-spoonful of saleratus, half a tea-cup of milk. Stir the butter and sugar together, then add the eggs and a little flour, stir in the milk and saleratus, wh... Cymbelines Or Mock Citron
Cut into small pieces, and scrape the rind of cymbelines--put them into strong salt and water--let them remain in it three days, then in fair water a day, changing the water several times--soak them in alum water an hour--tie up oyster shells in a c... Dal Soup With Milk
Prepare the dal as above, except instead of diluting with stock dilute with milk. ... Damson Cheese
Take the damsons full ripe, and squeeze out the stones, which put into the preserving-pan, with as much water as will cover them: let them simmer till the stones are quite clear, and put your fruit into the liquor. Take three pounds of good powder s... Damson Wine
Take four gallons of water, and put to every gallon four pounds of Malaga raisins and half a peck of damsons. Put the whole into a vessel without cover, having only a linen cloth laid over it. Let them steep six days, stirring twice every day; then ...