Page:Art of Cookery 1774 edition.djvu/256

218 well beaten. Mix all well together, butter a dish and put in your stuff. A little more than half an hour will bake it. GET a quart of cream, boil it with four or five laurel leaves; then take them out, and break in half a pound of Naples biscuits, half a pound of butter, some sack, nutmeg, and a little salt; take it off the fire, cover it up, when it is almost cold, put in two ounces of blanched almonds beat fine and the yolks of five eggs. Mix all well together, and bake it in a moderate oven half an hour. Scrape sugar on it, as it goes into the oven. GET a penny loaf and cut it into thin slices of bread and butter, as you do for tea. Butter your dish as you cut them, lay slices all over the dish, then strew a few currants clean washed and picked, then a row of bread and butter, then a few currants, and so on till all your bread and butter is in; then take a pint, of milk, beat up four eggs, a little salt, half a nutmeg grated, mix all together with sugar to your taste pour this over the breads and bake it half an hour. A puff-paste under does best. You may put in two spoonfuls of rose-water. HAVING, got a quarter of a pound of the flour of rice, put it over the fire with a pint of milk, and keep it stirring constantly, that it may not clod nor burn. When it is of a good thickness, take it off, and pour it into an earthen pan stir in half a pound of butter very smooth, and half a pint of cream or new milk, sweeten to your palate, grate in half a nutmeg and the outward rind of a lemon. Beat up the yolks of six eggs and two whites, beat all well together; boil it either in small china basons or wooden bowls. When boiled, turn them into a dish pour melted butter over them, with a little sack, and throw sugar all over. GET a quarter of a pound of rice and half a pound of raisins stoned, and tie them in a cloth. Give the rice a great deal of room to swell. Boil it two hours: when it is enough turn it into your dish, and pour melted butter and sugar over it, with a little nutmeg.