Page:Art of Cookery 1774 edition.djvu/199

 TAKE a quart of cream, and three spoonfuls of flour of rice, set it on a slow fore, and keep it stirring till it is thick as pap. Stir in half a pound of butter, a nutmeg grated; then pour it out into an earthen pan, and when it is cold, stir in three or four spoonfuls of flour, a little salt, some sugar, nine eggs well beaten; mix all well together, and fry them nicely. When you have no cream, use new milk, and one spoonful more of the flour of rice.

PARE some apples, take out the cores, and put them into a skillet: to a quart-mugful heaped, put in a quarter of a pound of sugar, and two spoonfuls of water. Do them over a slow fire, keep them stirring; add a little cinnamon; when it is quite thick, and like a marmalade, let it stand till cool. Beat up the yolks of four or five eggs, and stir in a handful of grated bread and a quarter of a pound of fresh butter; then form it into what shape you please, and bake it in a slow oven, and then turn it upside down on a plate, for a second course.

CUT twelve large apples in halves, hand take out the cores, place them on a thin patty-pan or mazareen, as close together as they can lie, with the flat side downwards; squeeze a lemon in two spoonfuls of orange-flower water, and pour over them; shred some lemon-peel fine, and throw over them, and grate fine sugar all over. Set them in a quick oven, and half an hour will do them. When you send them to table, throw fine sugar all over the dish. To bake apples whole. PUT your apples into an earthen pan, with a few cloves, a little lemon-peel, some coarse sugar, a glass of red wine; put them into a quick oven, and they will take an hour baking.

PARE six pears, and either quarter them or do them while; they make a pretty dish with one whole, the rest cut in quarters, and the cores taken out. Lay them in a deep earthen pot,