Myra's cookery book

Whites of e“p;s 3 or 4 ... Beat to a froth, and add to the rest. 6... Butter 2 OZ. Melt in the fryingpan. 7... ... Fry the mixture in spoonsful on both sides a light brown. 8... ... Serve with spinach. 23-SWEET EGG CAKE. Order. Ingredients. Quantities. Method. I... Milk i pint ... Put in a saucepan. 2... Sugar To taste Add. 3- Nutmeg A little ... Grate and add. 4... Lemon peel ... I lemon... Grate and add. 5... ... Let the milk get quite hot. 6... Eggs 5 Beat and add. 7... Yolks of eggs 2 Add and beat all well together. 8... Butter 3 OZ. ... Heat in the frying pan. 9... ... Fry the cake and serve hot. 24.-EGG-SNOW. Order. Ingredients. Quantities. Method, I... Fresh eggs ... 6 Break into 2 basins, the whites in one and the yolks in another. 2... Powdered ••• Beat the whites to a firm froth. 3- 2 OZ. sugar 1 4... Vanilla or almond fla- To taste V Add whilst beating. vouring J 350 MYRA'S COOKERY BOOK. EGG-SNOW — (continued). Order. Ingredients. Quantities. Method. 5- Milk I pint ... ] 6... Flavouring Boil together in a saucepan 15 7- Powdered To taste 1 minutes. 8... sugar ) Take the saucepan off the fire. g... ... ... Take a large spoonful of the frothed whites and mould it into the form of an egg with another spoon, then drop it into the milk. 10... ••• .«• • •• Use up all the whites in the same way. II... ... Put the saucepan 1 on the fire again and let it boil 2 minutes. 12... ... ••* •)* Take the whites out with a skimmer and turn them in the cream. 13... ... ... Let them boil 2 minutes more. 14... ... ... •• Take out the whites, drain them over the milk and dress them in a pyramid on a deep dish. 15- ••• ... *•« Pour the milk remaining in the saucepan gently over the yolks, and stir them well the same way with a wooden spoon. x6... ... Stir about 15 minutes till the cream is thick, pour over the whites and serve cold. 26.-FRENCH CUSTARD. Order. Ingredients. Quantities. Method. 1.. . 2.. . Milk Powdered J pint ... 2 oz. -1 Boil in a saucepan. 3... Flavouring of vanilla, al- mond, &c. Either ... Mix in the milk when it boils. EGGS, OMELETS, AND CUSTARDS. 251 FRENCH CUSTARD— Order. Ingredients. Quantities. 1 Method. i 4... ... Draw the saucepan to the side of the stove. 5... Eggs 4 or 5 ... Beat them up. 6... When the milk no longer boils pour in the beaten eggs gradually, stir- ring all the time. 7... Boiling water ••• Place the dish in a saucepan of boiling water over a quick fire for } of an hour. 8... Powdered sugar ••• Sprinkle over and serve cold in the dish. 26.-ENGLTSH CUSTARD. Order. Ingredients. Quantities. Method. I... Milk I quart ... Pour into a saucepan. 2... Bay- leaves ... 3 3" Lemon peel ... I lemon... 1 Add. 4... ••• ... ... Set by the side of the fire for about 20 minutes. 5... ••• .«* ... When on the point of boiling, strain into a basin to cool. isr- 6... Powdered sugar i lb. ... 7... Eggs well beaten 6 > Stir in. 8... ... Strain again into a jug. 9.,. * •» » Put the jug into a deep saucep.an of boiling water, put it on the fire and, stir it one way till it thickeps. ' ••• . Pour inio a glass dish, or custard cups. 252 MYRA'S COOKERY BOOK. SECTION XII.— SAUCES AND FORCEMEATS.