Page:Art of Cookery 1774 edition.djvu/254

216 Bake them, but don't let your oven be too hot; when they are done, turn them out into a dish, cut citron and candied orange-peel into little narrow bits, about an inch long, and blanched almonds cut in long slips, stick them here and there on the tops of the puddings, just as you fancy; pour melted butter with a little sack in it into the dish, and throw fine sugar all over the puddings and dish. They make a pretty side-dish. CODDLE six large apricots very tender, break them very small, sweeten them to your taste. When they are cold, add six eggs, only two whites well beat; mix them well together with a pint of good cream, lay a puff-paste all over your dish and pour in your ingredients. Bake it half an hour, don’t let the oven be too hot; when it is enough, throw a little fine sugar all over it, and send it to table hot. STEEP somewhat above three ounces of the crumb of white bread sliced, in a pint and a half of cream, or grate the bread, then beat half a pint of blanched almonds very fine till they are like a paste, with a little orange-flower-water, beat up the yolks of eight eggs and the whites of four: mix all well together, put in a quarter of a pound of white sugar, and stir in a little melted butter, about a quarter of a pound; lay a sheet of puff-paste at the bottom of your dish and pour in the ingredients. Half an hour will bake it. YOU must take the yolks of two eggs, and mix it up with as much flour as will make it pretty stiff, so as you can roll it out very thing like a thin wafer; and when it is so dry as you can roll it up together without breaking, roll it as close as you can; then with a sharp knife begin at one end, and cut it as thin as you can, have some water boiling, with a little salt in it, put in the paste, and just give it a boil for a minute or two; then throw it into a sieve to drain, then take a pan, lay a layer of vermicelli and a layer of butter, and so on. When it is cool, beat it up well together, and melt the rest of the butter and pour on it; beat it well (a pound of butter is enough, mix half with the paste, and the other half melt) grate the crumb of a penny loaf, and mix in; beat up ten eggs, and mix in a small nutmeg grated, a gill of sack, or some rose-water, a tea-spoonful of salt, beat it all