Mrs. Maclurcan's cookery book

Mode. — Put the water in a saucepan with a pinch of salt, the butter, sugar, and plenty of grated lemon rind ; when the water boils, stir in quickly enough flour to make it a smooth, thick paste, take it off the fire and allow it to stand for ten minutes ; then beat in the eggs, reserving the whites of two. Let the mixture stand an hour or two, then beat the whites of the eggs to a stiff froth, beat lightly into the other ingredients. Have ready some very hot frying tat, drop in pieces of the mixture about the size of a walnut from a spoon and fry a nice brown ; drain on paper for a minute ; make an incision in each and Pastry f Pies and Puddings. insert a spoonful of jam or jelly ; pile high, on a glass dish and sprinkle with icing sugar and serve. If preferred, lemon and sugar may be served with these puddings instead of jam. 582— INDIAN FEITTEES. 2 tablespoonfuls of flour 4 eggs Boiling water Jam. Mode. — Sift the flour into a basin, and pour in sufficient boiling water to make it into a stiff paste, well stirring and beating all the time ; when thoroughly mixed and smooth put on one side to cool ; then break in (without previously beating) the yolks of the four eggs and the whites of two ; have ready some very hot fat, drop the mixture in by spoonfuls, fry a nice brown and serve with lemon and sugar, or jam. 583— LEMON SAGO. 1 cup of sago 1 cup of sugar 2 lemons 4 cups water 3 tablespoonfuls of treacle. Mode. — Boil the sago in the water till it is clear ; add the sugar and treacle, and grated rind and juice of the lemons ; boil all well together for a minute or two ; have some small moulds or one large one rinsed out in cold water, fill with the sago and put away until cold and set : turn into a glass dish and serve with cream and sugar. 584— DUTCH FLUMMERY. \ lb. packet of gelatine 3 lemons \ pt. white wine \\ pts. cold water 6 eggs \ lb. loaf sugar. Mode. — Soak the gelatine in the cold water for twenty minutes, then put it into a saucepan with the thinly pared rind of the lemons ; stir until the gelatine is quite dissolved ; beat the yolks of the eggs with Pastry, Pies and Puddings, the wine and juice of the lemons ; add the sugar and mix all well together ; boil for one minute, strain ; stir occasionally until cold ; then put away in moulds in a cold place to set. 585— SOLID SYLLABUB. \ lb. packet gelatine f pt. cold water 2 lemons \ pt. sherry 6 ozs. loaf sugar 1 pt. cream. Mode. — Soak the gelatine in the water, add the juice and rind of the lemons, taking care to cut the rind very thinly ; also add the sherry and the loaf sugar ; boil all together for two or three minutes, pour into it the cream, stirring quickly ; boil five minutes, strain, and pour into a mould that has been rinsed out in cold water ; when set turn out. 586— SPONGE SANDWICHES. 3 eggs 1 pt. of milk Sugar Small sponge cakes Yanilla Preserve. Mode — Cut the sponge cakes in half ; soak them in the eggs and milk ( which have been previously well beaten together, flavoured and sweetened) until soft ; fry a light brown ; put the preserve between, arrange on a dish ; sprinkle with sugar and serve. Slices of bread may be substituted for sponge cake. 587— MULBEREY CREAM TART Puff pastry 1 qt. mulberries \ pt. cream or custard Sugar.