Cassell's dictionary of cookery

Milk Rolls. — To eight ounces of dry flour mix a little salt, and two oimces or less of butter ; add half an ounce of German yeast, and an egg beaten with a small cup of milk, which should be warm, but not hot. When mixed to a firm dough, cover it up well in the same pan to rise, in a warm place, and when risen make into roUs and bake quickly. The roUs may be brushed over with egg before they are put on the baking-tin. Time, a quarter of an hour to bake. Probable cost, 6d. Sufficient for six roUs. Milk Sago. — Boil slowly for half an hour a tea-cupful of sago in a quart of new milk, or, if preferred of less consistency, take rather more milk. This makes a most nutritious and agreeable dish for invalids and children, and may be sweetened and flavoured according to taste. It is well to cleanse the sago in cold water before using. Probable cost, about 6d. a quart. Milk Saloop. — Mix the powder with cold milk, rub it quite smooth, and boil in more mdk. Keep stirring, flavour with lemon-peel and sugar. Take it off the fire, beat in two eggs one after the other, stirring all the time. Butter a pie-dish, pour in the mixture, and bake until set. Milk saloop may be made without flavouring, if preferred, or it may be simply boiled, mixed with ground rice in a much smaller quantity. Probable cost, 6d. Milk Sauce or Cream Sauce.— Beat and mix well together the yolks of two eggs, a tea-spoonful of flour, a table-spoonful of powdered white sugar, and sufficient vanilla, ratafia, lemon-peel, or any other flavouring that may be preferred, to flavour the whole. Pour this into half a pint of cream or milk, set it over the fire, and make it very hot, without letting it boil, or the sauce wiU curdle. Sufficient for six or seven persons. Time to make, ten minutes. Probable cost, with cream, Is. 4d. MIL ( 422) MIL Milk Scones. — Mix in a bowl with a pint of cream as much flour as will make a firm paste, add a little salt, work weU, roll out thin, and bake on the gu-dle over a clear fire. iSend the scones to table hot and buttered. Time, twenty to thirty minutes. Milk Soup. — Boil as much millv as will be required to make the soup with half the rind of a lemon and a piece of cinnamon. Sweeten it, and put in a little salt. Have ready in a tureen, made hot, and placed before the fire, some neat pieces of thin toasted bread, pour a little of the boiling milk over them, and cover closely. Eemove the rest of the milk from the fire, and stir in the yolks of five eggs that have been well beaten, then stir for a few minutes over a slow fire until the soup is getting thick, but on no account should it be allowed to boil. When ready, add it to the tureen, and serve at once. Vermicelli or any Italian paste will thicken and improve this soup. The J'Vench stir in pounded cocoa-nut or almonds just before serving. All white soups should be warmed in a vessel placed in another of boiling water. Time, an hour to prepare. Sufficient, two quarts of milk for eight persons.