Custard Tartlets. — Line some patty pans
-n-ith a good crust. ]Make a custard {sec Custard,
Baked), flavoiu- it nicely, and three-parts fill
the pans with the cu.stard. Bake the tartlets
in a gentle oven. Take them out, let them
cool, and spread a little sugar icing over them.
This is made by mixing the whites of two eggs
with two ounces of pounded loaf sugar✪ Custard Tartlets. Strew a
little more sugar on the top, and bake them in a
gentle oven until the icing is crisp. If a richer
tartlet is wanted, a little jam may be put under
the custard. Time, about a quarter of an hour
to bake the tartlets, five or six minutes to harden
the icing. Probable cost, 2d. each. Allow
one for each person. .-
Custard and Syrup.— A pretty ^n<I.^
inexpensive dish for a Children's Party. — Make
some good custard, and mix it with a little
isinglass (see Custard Mould. The custard need
not be so rich as the one there given.) Oil some
small cups of various sizes, fill them with the
custard, and when cold and firm turn them out
on a glass dish, putting the large ones in the
middle and the smaller ones round them. Dis-
solve a Little red currant, raspberry, or goose-
berry jelly with a little wine, or make a little
syrup of sugar and water✪ Custard and Syrup, flavour it with lemon,
and colour it with cochineal. AYhen nearly
cold, pour this over and amongst the custards.
Lay round the inside of the dish a necklace of
ratafias reposing on the outer edge of the syrup.
Serve each child with a whole custard, a spoon-
ful of syrup, and a couple of ratafias. Time,
twelve hours to stifl:en. Probable cost, 2s. 6d.
Sufficient for a good-sized di.sli.
Custard-without Eggs.— Mix one large
table-spoonful of groimd rice or corn flour with
a httle cold milk. Flavour a pint of milk✪ Custard without Eggs with
any flavouring that may be preferred, sweeten
it, and pour it boiling over the rice, stirring it
all the time to prevent its getting into lumps.
Eetum it to the saucepan, and boil it two or
three minutes. When cold, it may be used
instead of custard for fruit tarts or stewed fruit.
Time, three minutes to boil. Probable cost, 3d.
Sufficient for one pint.
Cutcharee Sauce, to serve with
Kebobbed Meat. — Wash a quarter of a
jiound of split peiis, and "boil them in a quart of
water until quite soft. Pour off the water, and
mash the peas, and mix with them one pound of
boiled rice. Mince two onions very finely. Fry
the onions in an ounce and a half of butter until
lightly browned, stir them with the rice and
peas, season them with a dozen pounded carda-
mom seeds, six pounded cloves, half a tea-spoon-
ful of powdered mace, half a tea-spoonful of
pe^jper, and a tea-spoonful of salt. Put a quart
of good veal stock into a saucepan, add the rice,
peas, and onions, and stew the whole gently
until the rice is quite soft. Stir in three ounces
of oiled butter✪ Cutcharee Sauce, to serve with Kebobbed Meat before ser^'ing. Time, between
two and three hours to boil the peas; forty
minutes to stew the rice. Probable cost, Is. 4d.
Sufficient for five or six persons.
Page 455 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Custard Tartlets. — Line some patty pans with a good crust. ]Make a custard {sec Custard, Baked), flavour it nicely, and three-parts fill the pans with the custard. Bake the tartlets in a gentle oven. Take them out, let them cool, and spread a little sugar icing over them. This is made by mixing the whites of two eggs with two ounces of pounded loaf sugar. Strew a little more sugar on the top, and bake them in a gentle oven until the icing is crisp. If a richer tartlet is wanted, a little jam may be put under the custard. Time, about a quarter of an hour to bake the tartlets, five or six minutes to harden
the icing. Probable cost, 2d. each. Allow one for each person. .-
Custard and Syrup.— A pretty and
inexpensive dish for a Children's Party. — Make some good custard, and mix it with a little isinglass (see Custard Mould. The custard need not be so rich as the one there given.) Oil some small cups of various sizes, fill them with the custard, and when cold and firm turn them out on a glass dish, putting the large ones in the middle and the smaller ones round them. Dissolve a Little red currant, raspberry, or gooseberry jelly with a little wine, or make a little syrup of sugar and water, flavour it with lemon, and colour it with cochineal. AYhen nearly cold, pour this over and amongst the custards. Lay round the inside of the dish a necklace of ratafias reposing on the outer edge of the syrup. Serve each child with a whole custard, a spoonful of syrup, and a couple of ratafias. Time, twelve hours to stifl:en. Probable cost, 2s. 6d. Sufficient for a good-sized di.sli.
Custard-without Eggs.— Mix one large table-spoonful of groimd rice or corn flour with a httle cold milk. Flavour a pint of milk with any flavouring that may be preferred, sweeten it, and pour it boiling over the rice, stirring it all the time to prevent its getting into lumps. Eetum it to the saucepan, and boil it two or three minutes. When cold, it may be used instead of custard for fruit tarts or stewed fruit. Time, three minutes to boil. Probable cost, 3d. Sufficient for one pint.
Cutcharee Sauce, to serve with
Kebobbed Meat. — Wash a quarter of a jiound of split peiis, and "boil them in a quart of water until quite soft. Pour off the water, and mash the peas, and mix with them one pound of boiled rice. Mince two onions very finely. Fry the onions in an ounce and a half of butter until lightly browned, stir them with the rice and peas, season them with a dozen pounded cardamom seeds, six pounded cloves, half a tea-spoonful of powdered mace, half a tea-spoonful of pe^jper, and a tea-spoonful of salt. Put a quart of good veal stock into a saucepan, add the rice, peas, and onions, and stew the whole gently until the rice is quite soft. Stir in three ounces of oiled butter before ser^'ing. Time, between two and three hours to boil the peas; forty minutes to stew the rice. Probable cost, Is. 4d. Sufficient for five or six persons.
Records on this page
Custard TartletsCustard and SyrupCustard without EggsCutcharee Sauce, to serve with Kebobbed Meat