Foam Sauce
One cup sugar, one egg; beat well together, add four tablespoons
boiling milk. Flavor with vanilla.--Mrs. W. H. Nash.
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Five Oz Childhood Fondant
1 oz. kindness 1 oz. sunshine 1 oz. pure food 1 oz. recreation 1 oz. rest This should be on hand in every household where children gladden the hearth. Wherever possible distribute it among the l... Flaked Fish Sandwiches
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Four eggs, two cups powdered sugar, two cups flour, three-fourths cup very hot water, two teaspoonfuls baking powder, one-half teaspoonful salt. Cream yolks of eggs and sugar, add one-half the hot water; mix flour, salt, and baking powder, and alter... Floating Island
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Dissolve gum arabic in water, and let it be pretty thin; wet the flowers in it, and put them in a cloth to dry. When nearly dry, dip them all over in finely sifted sugar, and hang them up before the fire, or, if it should be a fine sunshiny day, han... Fluffy Cornstarch Pudding
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One cup sugar, one egg; beat well together, add four tablespoons boiling milk. Flavor with vanilla.--Mrs. W. H. Nash. ... Foaming Sauce
One half teacup butter, ditto of sugar, beat to a froth, put in a dish and set in a pan of hot water, add one tablespoon of hot water, if liked a little vanilla. Stir one way until it comes to a very light foam. ... Foaming Sauce
Beat to a cream a cup of sugar and a quarter of a cup of butter, and add to it two tablespoonfuls of wine or fruit juice, or in winter fruit syrup. If the latter, use only three-quarters of a cup of sugar. At serving time add a quarter of a cup of b... Fondant
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Boil a quarter of a pound of crumb of bread in milk; beat it with a wooden spoon; grate half a pound of Cheshire cheese, add the yolks of three eggs, and a quarter of a pound of butter; beat all well together. Beat up three whites of eggs to a thick... Food For And Serving The Sick
The utmost care should be taken in cooking food for the invalid, so that all of the flavor and delicacy of each dish may be preserved. We take it for granted that the food is the best that can be had, and that absolute cleanliness is used in prepara... For Masking Cutlets
Making a roux by frying two ounces of butter with two ounces of flour, and add two tablespoonsful of boiling stock. Stir in one dessert-spoonful of New Century Sauce. Let it get cold, and it will then be quite firm and ready for masking cutlets ... Force Meat Balls
Chop a pound or two of veal fine--mix it with one or two eggs, a little butter, or raw pork chopped fine--season it with salt and pepper, or curry powder. Do them up into balls about the size of half an egg, and fry them brown. ... Forcemeat
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And own they gave him a lively notion, What his own _forced meat balls_ would be. MOORE. Take an equal quantity of lean veal scraped, and beef suet shred, beat them in a marble mortar, add pepper, salt, cloves, pounded... Forcemeat Balls
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