Cassell's dictionary of cookery

Genoises de Nouilles (sometimes called Genoises a laReine). — Beat thoroughly the yolks of four eggs, and mix with them as much dried flour as will make a thick batter. Divide this into four parts, and roll each out as thin as possible. By the time all are rolled, the first one will be sufficiently dry to be cut into small strips, as thin as twine. Spread them on writing paper, and place them before the fire to dry. Drop them into a pint and a half of boiling milk, with six ounces of butter, six ounces of sugar, a pinch of salt, aud the finely-grated rind of a large lemon. Simmer gently for thirty-five minutes, when the mixture should be a thick batter. It must be well stirred, particularly at first, to prevent it forming into lumps. Pour it out, and, as it cools, add the yolks of six eggs, well beaten. Butter a bakingtin, and pour the paste smoothly and evenly over it, making it about a quarter of an inch in thickness. Bake in a moderate oven until lightly browned. "When it is sufficiently cooked, divide it into two parts, spread a little jam over one half, turn the other half upon it, stamp out in fancy shapes with a cutter, and pile the genoises in a dish. This mixture is very good baked in tartlet tins, and eaten while hot. It does not improve with keeping. Time, twenty minutes to bake. Probable cost, 2s. for this quantity. George Pudding. See Geneva Pudding (sometimes called George Pudding) . George the Fourth's Punch.— Take a quarter of a pound of sugar in large lumps, and rub them upon one lemon and two Seville oranges, till all the yellow is rubbed oft". Put them into a large punch bowl, with the juice and pulp of the oranges and lemon, leave the sugar to soak a little while, then mix it thoroughly with the juice, and a cupful of boiling water, and stir untU nearly cold. Add half a pint of pine-apple sjTup, one pint of strong green tea, one large glass of maraschino. two table-spoonfuls of arrack, three tablespoonfuls of Jamaica rum, one pint of pale brandy, and one bottle of champagne. Strain, and serve. A little more sugar may be required, but this will depend on the acidity of the fruit. Time, one hour to prepare. Sufficient for three quarts of punch. German Asparagus Soup,— Make two quarts of good white soup, either from bones or fresh meat (see Stock). Season it with salt and pepper, and thicken with a little flour, mixed in milk till it is of the consistence of creamm. Cut the green part of one hundred heads of asparagus into pieces, three-quarters of an inch long, put them into the soup, and boil until they are tender, but they must not be overcooked. If it is desired that the soup should be a little richer, add the yolks of three eggs, mixed with a little milk. The soup must be drawn from the fire a minute or two before the eggs are put in, and it miist not boil after they are added. Time, one houi-, exclusive of the stock. Sufficient for six or seven persons. Probable cost, 9d. per quart, allowing 4d. per quart for stock made from bones, and a little fresh meat.