Category: Cooking & Drinking
The following pages naturally contain only a brief selection from the thousands of sweets which exist; they have been chosen with an eye to dainty quality, and to simplicity, and every receipt has been tested.
The following pages naturally contain only a brief selection from the thousands of sweets which exist; they have been chosen with an eye to dainty quality, and to simplicity, an...
2. Part 2Put one quart of rum and three pounds powdered sugar in a large jar which has an air-tight cover or cork. Leave for a week. Stir well. Put into the jar three pounds of strawberr...
3. Part 3Beat the yolks till creamy. Mix them with the flour, sugar, warmed butter and grated rind of one lemon, and beat well together. Stir over the fire till the mixture thickens. Set...
4. Part 4Stew the rhubarb, the finely pared peel and juice of the lemon and sugar with a little water, over a very gentle fire, until pulpy. Pass through a fine sieve. To every pint of r...
5. Part 5In making open tarts and tartlets, when the tin is lined with pastry it can be filled with rice and baked. This is in order to keep the crust crisp. The rice must be taken out a...
6. Part 6Make a custard of the yolks, milk and sugar (see p. 15). Boil, peel, pound and put through a fine sieve the chestnuts. Mix with the cold custard and vanilla and put in the freez...