Whip 6 eggs, half the whites, take half a nutmeg, one pint cream and a little salt, 4 spoons fine flour, oil or butter pans, cups, or bowls, bake in a quick oven one hour. Eat with sweet sauce.
Put one cupful of boiling water and half a cupful of butter in a large sauce-pan, and when it boils up, turn in one pint of flour. Beat well with the vegetable masher. When perfectly smooth, and velvety to the touch, remove from the fire. Break five eggs into a bowl. When the paste is nearly cold, beat the eggs into it with the hand. Only a small part of the eggs should be added at a time. When the mixture is thoroughly beaten (it will take about twenty minutes), spread on buttered sheets in oblong pieces about four inches long and one and a half wide. These must be about two inches apart. Bake in a rather quick oven for about twenty-five minutes. As soon as they are done, ice with either chocolate or vanilla frosting. When the icing is cold, cut the éclairs on one side and fill them.
Mutton should be roasted with a quick brisk fire. Every part should be trimmed off that cannot be eaten. Wash the meat well. The skin should be taken off and skewered on again before the meat is put on the spit; this will make it more juicy. Otherwise tie paper over the fat, having soaked the twine in water to prevent the string from burning. Put a little salt and water into the dripping-pan, to baste the meat at first, then use its own gravy for that purpose. A quarter of an hour before you think it will be done, take off the skin or paper, dredge the meat very lightly with flour, and baste it with butter. Skim the gravy and send it to table in a boat. A leg of mutton will require from two hours roasting to two hours and a half in proportion to its size. A chine or saddle, from two hours and a half, to three hours. A shoulder, from an hour and a half, to two hours. A loin, from an hour and three quarters, to two hours. A haunch (that is a leg with, part of the loin) cannot be well roasted in less than four hours. Always have some currant jelly on the table to eat with roast mutton. It should also be accompanied by mashed turnips. Slices cut from a cold leg of mutton that has been under-done, are very nice broiled or warmed on a gridiron, and sent to the breakfast table covered with currant jelly. Pickles are always eaten with mutton. In preparing a leg of mutton for roasting, you may make deep incisions in it, and stuff them with chopped oysters, or with a force-meat made in the usual manner; or with chestnuts parboiled and peeled. The gravy will be improved by stirring into it a glass of port wine.
Make a batter of one quart of milk and about one pound of flour; add six eggs, the yolks and whites separately beaten, a teaspoonful of salt and four tablespoonfuls of sugar. It should be as stiff as can possibly be stirred with a spoon. Dip a spoonful at a time into quick boiling water, boil from five to ten minutes, take out. Serve hot with sauce or syrup.
Beans require a great deal of water and it is not best to shell them till just before they are ready to go into the pot, when the water boils put them in with some picked parsley and some salt, make them boil up quick, when you see them begin to fall, they are done enough, strain them off, garnish the dish with boiled parsley and send plain butter in a cup or boat.
Take a pound of meal and dry it, a pound of sugar finely beat, and mix these together; then take the yolks of five or six eggs, half a jill of thick cream, as much as will make it up to a paste, and some coriander seeds, lay them on tins and prick them; bake them in a quick oven; before you set them in the oven wet them with a little rose-water and double refin'd sugar to ice them.
Take ripe grapes and stone them; to every pound of grapes take a pound of double-refined sugar; let them stand till the sugar is dissolved; boil them pretty quick till clear; then strain out the grapes, and add half a pound of pippen jelly, and half a pound more sugar; boil and skim it till a jelly; put in the grapes to heat; afterwards strain them out, and give the jelly a boil; put it to the grapes and stir it till near cold; then glass it.
Cut up two pounds of chuck steak; put it on to stew with salt, pepper and a little nutmeg and the juice of a lemon. Cook a few forcemeat balls, made very small, and a few potatoes cut in small pieces. Make ready a crust as follows: Boil four or five large floury potatoes; when done, strain and mash with salt and pepper, a little chopped parsley and a little melted fat; mix it with two well-beaten eggs; then put a layer of it around the bottom and sides of a deep pie-dish; lay in the stew, cover with the balance of the potato; brush it over with the yolk of an egg and bake in a quick oven till brown.
Mix the flour and baking powder together, beat the egg till very light, whisk in the sugar, and stir in the flour. Pour into a buttered tin, and bake five minutes; turn on to a sugared paper spread with jam. Roll up and serve. Custard sauce is nice with this.
One pint of fresh boiled hominy (or, cold hominy may be used; if the latter, break into grains, as lightly as possible, with a fork, and heat in a farina kettle without adding water), one table-spoonful of water, two eggs--whites and yolks beaten separately. Stir the yolks into the hominy first, then the whites, and a teaspoonful of salt, if the hominy has not been salted in cooking; or, if it has, use half a teaspoonful. Drop, in table-spoonfuls, on well-buttered tin sheets, and bake to a good brown in a quick oven.
