Indian Milk Thickening' (Tyre or Dhye). — Put some Milk into a saucepan, make it warm without boiling, stir in a small quantity of stale butter, place the saucepan in a warm temperature, cover it over, let it remain for eight or ten hours, and the tyre will then be ready for use. Milk-and-Beer Soup. — Pour lqt. of Milk into a stewpan and boil it, then move it to the side, and stir in quickly with a wooden spoon the beaten yolks of six eggs ; add the grated peel of a small lemon, 2 table-spoonfuls of flour, which should first be mixed smoothly with a little cold Milk, 1 scant teaspoonful of grated ginger, a small quantity of powdered cinnamon or nutmeg, sugar to taste, and lqt. of beer. Whisk the whole over the fire with an egg- whisk until on the point of boiling, then turn the soup into a soup-tureen, and serve with toasted slices of Milk rolls. Milk Biscuits. — (1) Rub lib. each of salt and butter into ’4qts. of the best wheaten-flour till quite smooth, add 1 pinch of salt, and stir the mixture to a paste with Milk. Divide the dough into small equal portions, shape them into balls, prick the tops with a fork, put them into buttered pans ; and set in a warm temperature to rise for about an hour. When very light, put the biscuits in a moderate oven and bake. When crisp and cooked, take the biscuits out of the tins, and leave them till cold. If to be kept for any time, the biscuits should be put into biscuit-tins, as they will become sodden if at all damp. (2) Put 1J breakfast-cupfuls of Milk✪ Boiled Milk for Invalids into a saucepan with Jib. of butter cut into small pieces and warm by the side of the fire. Sift 21b. of flour into a basin, stir the Milk and butter into it, add two well-beaten eggs and 2 wineglass- fuls of the best brewers’ yeast, and mix well with a knife. Sprinkle some flour over a paste-board, put the dough on it, and knead well; divide the dough into small equal - sized portions, shape them into round balls, prick the tops with a fork, lay them in buttered pans, and set in a warm temperature to rise. When quite light, put the biscuits into a moderate oven and bake. Milk Cakes. — (1) Rub Jib. of butter into fib. of flour, and add Jib. of sugar and 1 teaspoonful of grated nutmeg. Then stir in sufficient warm Milk to make a dough✪ Milk Cakes, and knead well ; roll it into sheets, cut into round cakes with a biscuit-cutter, lay them on buttered tins, so as not to touch each other, and bake. (2) Rub 2oz. of butter into 21b. of flour, add 1 salt- spoonful of salt, J table-spoonful of baking-powder, and mix in smoothly a sufficient quantity of Milk to mould it int > a stiff paste. Dredge" a table or paste-board with flour, lay the paste on it, and roll it out as thinly as possible. Cut the paste into cakes with a round tin cutter, lay them on a baking-sheet, and bake for an hour in a brisk oven. When cold, serve the cakes. Milk Crusts. — Thinly slice some French rolls, and lay them on a dish. Beat three eggs with J pint of Milk, sweeten to taste with white sugar, pour it over the rolls, and leave them until well soaked. Blanch and skin 2oz. of sweet almonds, and cut them into strips lengthwise. Put a lump of butter✪ Milk Crusts in a frying-pnn, make it hot, then put in the slices, and fry them until lightly browned on both sides. Drain the crusts, arrange them on a hot dish, stick the filleted almonds into them, pour over a sweet sauce, and serve. Milk — continued.

AI-modernized reading of the original text

Indian Milk Thickening' (Tyre or Dhye). — Put some Milk into a saucepan, make it warm without boiling, stir in a small quantity of stale butter, place the saucepan in a warm temperature, cover it over, let it remain for eight or ten hours, and the tyre will then be ready for use. Milk-and-Beer Soup. — Pour lqt. of Milk into a stewpan and boil it, then move it to the side, and stir in quickly with a wooden spoon the beaten yolks of six eggs ; add the grated peel of a small lemon, 2 table-spoonfuls of flour, which should first be mixed smoothly with a little cold Milk, 1 scant teaspoonful of grated ginger, a small quantity of powdered cinnamon or nutmeg, sugar to taste, and lqt. of beer. Whisk the whole over the fire with an eggwhisk until on the point of boiling, then turn the soup into a soup-tureen, and serve with toasted slices of Milk rolls. Milk Biscuits. — (1) Rub lib. each of salt and butter into ’4qts. of the best wheaten-flour till quite smooth, add 1 pinch of salt, and stir the mixture to a paste with Milk. Divide the dough into small equal portions, shape them into balls, prick the tops with a fork, put them into buttered pans ; and set in a warm temperature to rise for about an hour. When very light, put the biscuits in a moderate oven and bake. When crisp and cooked, take the biscuits out of the tins, and leave them till cold. If to be kept for any time, the biscuits should be put into biscuit-tins, as they will become sodden if at all damp. (2) Put 1J breakfast-cupfuls of Milk into a saucepan with Jib. of butter cut into small pieces and warm by the side of the fire. Sift 21b. of flour into a basin, stir the Milk and butter into it, add two well-beaten eggs and 2 wineglassfuls of the best brewers’ yeast, and mix well with a knife. Sprinkle some flour over a paste-board, put the dough on it, and knead well; divide the dough into small equal - sized portions, shape them into round balls, prick the tops with a fork, lay them in buttered pans, and set in a warm temperature to rise. When quite light, put the biscuits into a moderate oven and bake. Milk Cakes. — (1) Rub Jib. of butter into fib. of flour, and add Jib. of sugar and 1 teaspoonful of grated nutmeg. Then stir in sufficient warm Milk to make a dough, and knead well ; roll it into sheets, cut into round cakes with a biscuit-cutter, lay them on buttered tins, so as not to touch each other, and bake. (2) Rub 2oz. of butter into 21b. of flour, add 1 saltspoonful of salt, J table-spoonful of baking-powder, and mix in smoothly a sufficient quantity of Milk to mould it int > a stiff paste. Dredge" a table or paste-board with flour, lay the paste on it, and roll it out as thinly as possible. Cut the paste into cakes with a round tin cutter, lay them on a baking-sheet, and bake for an hour in a brisk oven. When cold, serve the cakes. Milk Crusts. — Thinly slice some French rolls, and lay them on a dish. Beat three eggs with J pint of Milk, sweeten to taste with white sugar, pour it over the rolls, and leave them until well soaked. Blanch and skin 2oz. of sweet almonds, and cut them into strips lengthwise. Put a lump of butter in a frying-pnn, make it hot, then put in the slices, and fry them until lightly browned on both sides. Drain the crusts, arrange them on a hot dish, stick the filleted almonds into them, pour over a sweet sauce, and serve. Milk — continued.

Records on this page

Boiled Milk for InvalidsMilk-and-Beer SoupMilk BiscuitsMilk CakesMilk Crusts

The encyclopaedia of practical cookery