Cream and Ancliovy Toast. — Cut four slices of bread about
J,in. in thickness, then cut each into halves and trim off the
crusts. Put a lump of butter in a stewpan, place it over the
fire until the blue smoke rises, then put in the pieces of bread
and fry them a golden brown. When fried, put them on a
sheet of kitchen-paper to drain. Beat the yolks of two eggs
in a basin and mix with them 2 table-spoonfuls of chopped
olives, 1 table-spoonful of anchovy paste, 1 breakfast-cupful of
Cream, and 2oz. of butter. Season to taste with cayenne
pepper and mushroom ketchup. Stand the basin in a saucepan
Cream — continued.
with hot water to about three-parts its height, place it over
the fire, and stir the contents until thick. Put the squares of
fried bread on a dish, pour the contents of the basin over them,
and leave until cold. Skin and bone five or six anchovies,
Fig. 561. Cream and Anchovy Toast.
and divide each into four fillets ; whip J pint of Cream to a stiff
froth, and pile it on the top of the anchovy mixture when quite
cold. Lay the fillets of anchovies lightly on the top of the
Cream, and serve (see Pig. 561).
Cream -with Barley (Creme d'Org-e). — Put 1 pint each of
milk and water into a stewpan with 1 breakfast-cupful of pearl
barley, and boil until the latter is soft. Bub the barley
through a fine sieve, and mix in with it 1 pint of Cream, 2oz.
of butter, 3 table-spoonfuls of caster sugar, two whole eggs
well whisked, and a quarter of a grated nutmeg. Put this
mixture into the saucepan again, and place it on the fire to
simmer gently for an hour, stirring continually. It may be
either served in glasses or baked in a dish ; in either case from
three to four more eggs will be required.
Cream Biscuits. — (1) Put Jib. of flour into a basin, make a
hollow in the centre and work in J teacupful of Cream, the
whites of three eggs, loz. of sugar✪ Cream a la Diplomate, a wineglassful of brandy,
and a small quantity of salt. When quite smooth, roll the
paste out very thin, cut it into rounds with a cutter 2in. in
diameter, prick them all over with a docker or fork, put them
on a floured baking-sheet, and bake in a sharp oven until done.
Turn them out, let them get cold, and rise as desired.
(2) Prepare a biscuit dough with 81b. of flour, Joz. of butter,
12oz. of sugar, four eggs, 4oz. of bicarbonate of soda, 2oz. of
carbonate of ammonia, Joz. of cream of tartar, 1 teacupful
of water, and sufficient oil of lemon to flavour✪ Dough Shapes. Work this
into a soft dough with Cream. When well kneaded, roll it
out to the required thickness and cut it out into shapes ; drop
those for a minute into boiling water, then put them into
cold water, and drain on a cloth. Put them on a baking-sheet,
at a little distance apart, and bake them in a moderate oven.
(3) Beat up the yolks of six eggs with 6oz. of powdered
white sugar, and when they are well beaten together add and
beat in gradually 6oz. of flour. Beat the whites of the six eggs
to a stiff froth, and mix them in with the beaten yolks, sugar
and flour ; add then J breakfast-cupful of whipped Cream✪ Egg and Cream Mixture,
and stir it in very carefully and gently. Pour this mixture
into moulds, and bake.
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Cream and Ancliovy Toast. — Cut four slices of bread about
J,in. in thickness, then cut each into halves and trim off the
crusts. Put a lump of butter in a stewpan, place it over the
fire until the blue smoke rises, then put in the pieces of bread
and fry them a golden brown. When fried, put them on a
sheet of kitchen-paper to drain. Beat the yolks of two eggs
in a basin and mix with them 2 table-spoonfuls of chopped
olives, 1 table-spoonful of anchovy paste, 1 breakfast-cupful of
Cream, and 2oz. of butter. Season to taste with cayenne
pepper and mushroom ketchup. Stand the basin in a saucepan
Cream — continued.
with hot water to about three-parts its height, place it over
the fire, and stir the contents until thick. Put the squares of
fried bread on a dish, pour the contents of the basin over them,
and leave until cold. Skin and bone five or six anchovies,
Fig. 561. Cream and Anchovy Toast.
and divide each into four fillets ; whip J pint of Cream to a stiff
froth, and pile it on the top of the anchovy mixture when quite
cold. Lay the fillets of anchovies lightly on the top of the
Cream, and serve (see Pig. 561).
Cream -with Barley (Creme d'Org-e). — Put 1 pint each of
milk and water into a stewpan with 1 breakfast-cupful of pearl
barley, and boil until the latter is soft. Bub the barley
through a fine sieve, and mix in with it 1 pint of Cream, 2oz.
of butter, 3 table-spoonfuls of caster sugar, two whole eggs
well whisked, and a quarter of a grated nutmeg. Put this
mixture into the saucepan again, and place it on the fire to
simmer gently for an hour, stirring continually. It may be
either served in glasses or baked in a dish ; in either case from
three to four more eggs will be required.
Cream Biscuits. — (1) Put Jib. of flour into a basin, make a
hollow in the centre and work in J teacupful of Cream, the
whites of three eggs, loz. of sugar, a wineglassful of brandy,
and a small quantity of salt. When quite smooth, roll the
paste out very thin, cut it into rounds with a cutter 2in. in
diameter, prick them all over with a docker or fork, put them
on a floured baking-sheet, and bake in a sharp oven until done.
Turn them out, let them get cold, and rise as desired.
(2) Prepare a biscuit dough with 81b. of flour, Joz. of butter,
12oz. of sugar, four eggs, 4oz. of bicarbonate of soda, 2oz. of
carbonate of ammonia, Joz. of cream of tartar, 1 teacupful
of water, and sufficient oil of lemon to flavour. Work this
into a soft dough with Cream. When well kneaded, roll it
out to the required thickness and cut it out into shapes ; drop
those for a minute into boiling water, then put them into
cold water, and drain on a cloth. Put them on a baking-sheet,
at a little distance apart, and bake them in a moderate oven.
(3) Beat up the yolks of six eggs with 6oz. of powdered
white sugar, and when they are well beaten together add and
beat in gradually 6oz. of flour. Beat the whites of the six eggs
to a stiff froth, and mix them in with the beaten yolks, sugar
and flour ; add then J breakfast-cupful of whipped Cream,
and stir it in very carefully and gently. Pour this mixture
into moulds, and bake.