Cassell's dictionary of cookery

Nettle Tops. — The young tops of the common and smaller nettles may be boiled as pot-herbs during spring, and eaten as a substitute for greens; they are not only nourishing, but mildly aperient. Nettles, Spring, To Boil. — In many country-places nettles are eaten freely as a vegetable in the early part of the year, as they are considered excellent for purifying the blood. The young light green leaves only should be taken. They must be washed carefully and boiled in two waters, a little salt and a very small piece of soda being put in the last water. When tender, turn them into a colander, press the water from them ; put them into a hot vegetable dish, score them across three or four times, and serve. Send melted butter to table in a tureen. Time, about a quarter of an hour to boil. Probable cost, imcertain, nettles being seldom offered for sale. Sufficient, two pounds for four persons. NEU ( 457 ) NOR Neufchatel Pudding.— Beat the yolks of four eggs briskly for three or four minutes, then put them into a saucepan, and with them the whites of two eggs, eight ounces of fresh butter, and four ounces of pounded and sifted sugar. Stir gently over a slow fire for twenty minutes or more. Line a pie-dish with good puff-paste. Spread on the bottom a layer of either orange marmalade, or apricot jam, pour the mixture on the top, and bake in a good oven. Sift a little sugar over the pudding before serving. Time to bake, about a quarter of an hour. Probable cost, Is. 6d. Sufficient for four persons. New College Puddings.— Shred a quarter of a pound of beef-suet very finely, mix with it four ounces of finely-grated breadcrumbs, or, if preferred, powdered sweet biscuit, add a quarter of a pound of currants, a pinch of salt, two table-spoonfuls of sugar, half a nutmeg grated, and an ounce of finely-shred candied peel. Mix the dry ingredients thoroughly, moisten them with three well-beaten eggs, add as much milk as will make them of the proper consistence, and fry them in spoonfuls, in a little hot butter, till they are brightly browned on both sides. Shake the pan frequently to prevent them burning, and turn them over when one side is sufficiently cooked. Arrange them neatly on a hot dish, and strew sifted sugar thickly over them before serving. Time, six or eight minutes to fry. Probable cost, lOd. Sufficient for haK a dozen persons. New England Pancakes.— Mis three table-spoonfuls of fine flour very smoothly with a little cold milk. Add gradually half a pint of cream, a small pinch of salt, the weU-whisked yolks of four and the whites of two eggs, a heaped table-spoonful of sifted sugar, and two or three drops of lemon, almond, or any other flavouring. Let the batter stand for an hour before it is cooked, then fry it in pancakes as thin as possible. Strew a little sifted sugar and powdered cinnamon upon each pancake, and roll it round before putting it in the dish. Serve very hot. Time, five minutes to fry each pancake. Probable cost, Is. 2d. Sufficient for four or five persons.