Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

Boll one quart of milk, and at the boiling-point add three tablespoonfuls of corn flour, blended in a little water. Remove the saucepan from the fire and stir in one-quarter of a pound of butter. Let it stand until perfectly cold. Beat up separately the yolks and whites of six eggs until very light. To the beaten yolks add three-quarters of a pound of sugar and the grated pulp of one cocoanut. Put this mixture into the milk with the whites of the eggs. Line a dish or dishes with pie pastry, fili with the custard, and bake. Serve hot. Cocoanut Pudding In one boiling quart of milk gradually stir a scant three-quarters of a cup of farina. Let this boil fifteen minutes, then add one cup of grated cocoanut and three well-beaten eggs. Stir briskly to prevent the eggs curdling. Butter a melon mould and line with very fine bread crumbs. Pour the mixture into it, place the mould in a pan of water, and bake in a moderate oven for three-quarters of an hour. Serve hot with wine sauce. Cottage Pudding with Fruit Cut fresh rhubarb in small pieces and half fill a pudding dish, Sweeten it, and then pour the following pudding batter on top. One egg, one cup of milk, one tablespoon of butter, one pint of flour, one teaspoonful of soda dissolved in a little water. Bake in moderate oven. Serve this pudding with hard sauce. Any kind of fresh fruit may be used. Cream Biscuit Put in a basin and work well with a wooden spoon the yolks of three eggs, three ounces of granulated sugar, and the rind of half a lemon chopped very fine. Beat the whites of three eggs to a froth. Mix with the yolks, add two ounces of sifted flour, and half a pint of whipped cream. Pour this preparation in six paper cases, sprinkle with sugar, and place on baking sheet. Bake in brisk oven for nearly ten minutes. Serve hot. Cream Puff with Cream Filling Mix half a cup of melted butter in one cup of hot water, set on a stove, and when boiling stir in one cup of flour. Remove from the fire and let it cool. Then stir in three eggs, one after the other; do not beat them. Drop on buttered tins, bake in hot oven twenty to thirty minutes. Cream Fill A pint and a half of milk, two eggs, half cup of granulated sugar, and two tablespoonfuls of corn-starch which has been dissolved in a little water. When the milk is boiling, add the eggs, sugar, and com-starch. Keep stirring and beating until it is a thick cream. Cream Croquettes Mix six eggs, half a pound of sifted flour, a pinch of salt, and the rind of one lemon chopped fine. Work well with a HOT PUDDING8, CUSTARBS, SOUFFLÉSj ETC. 291 wooden spoon until very smooth. Dilute with one quart of milk. Stir steadily over the fire and boil fifteen minutes. Instantly stir in the yolks of four eggs and four ounces of powdered sugar. Mix well, pour into a slightly oiled tin pan, and cool thoroughly. When cold, sprinkle dry crumbs on a table, turn the cream over, divide in pieces about two inches wide by three inches long. Dip in beaten egg, roU in fine bread crumbs, fry in hot fat until a light brown. Drain, sprinkle with powdered sugar, and serve hot. Baked Custard