Publisher's Synopsis
This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1881 edition. Excerpt: ... butter, but be particular it is not oily, and wash the salt out of it before you melt it; and the yolks of four eggs. Pound the almonds as fine as possible, with rose-water. Mix first the eggs and sugar, then the almonds, and lastly the butter. Mix all gradually together, to a kind of paste. Half fill your pan with orange marmalade, cover it with the almond paste, and bake in a quick oven until of a light brown. Then slip them out of the tins, and serve. To be baked in small puff pans. Potato Paste For Apple Dumplings. Take six large potatoes, boil and mash them through a colander; put in a dessert-spoonful of butter and the same of lard, and flour enough to make it roll out. Dip a cloth in hot water, flour it, roll the paste in it, put it then in the colander, and fill it with the apples. Paste up the place where the dumpling is closed with a paste made of flour and cold water. French Apple Fritters. Take the yolks of six eggs and the whites of three. Beat them well, and strain them. Then add a pint of milk, a very little ginger and salt, half a nutmeg grated, and a glass of brandy. Make it into a thick batter with fine flour; slice some apples in rounds, first taking out the cores, dip each slice into the batter, and fry them in boiling lard, over a quick fire. Apple Fritters. Stew some apples, and pulp them through a colander. To a light quart of flour, put a pint of the apples, a teacupful of milk, and one egg. Beat all well together. Drop the batter from a spoon into boiling lard, and fry a light brown. Small Fritters. A pint of milk; four ounces of flour; two ounces of butter; and a table-spoonful of sugar. Put this into a saucepan, and stir it over the fire until it becomes a thin paste. After it cools, stir in the yolks of four...
