Page:Art of Cookery 1774 edition.djvu/316

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TAKE two pounds of flour dried in the oven, or at a great fire, and half a pound of sugar finely powdered, four yolks of eggs, two whites, half a pound of butter washed with rose-water, six spoonfuls of cream warmed, a pound and a half of currants unwashed, but picked and rubbed very clean in a cloth; mix it all well together, then make them up in cakes, bake them in an oven almost as hot as for manchet, and let them stand half an hour till they are coloured on both sides, then take down the oven-lid, and let them stand to soak. You must rub the butter into the flour very well, then the egg and cream, and then the currants.

TAKE a pint of cream, warm it, and put to it five quarts of milk warm from the cow, then put runnet to it, and just give it a stir about; and when it is come, put the curd in a linen-bag or cloth, let it drain well away from the when, but do not squeeze it much; then put it in a mortar, and break the curd as fine as butter, then put to your curd half a pound of mackeroons beat very fine. If you have no mackeroons, get Naples biscuits, then add to it the yolks of nine eggs beaten, a whole nutmeg grated, two perfumed plumbs, dissolved in rose or orange-flower water, half a pound of fine sugar; mix all well together, then melt a pound and a quarter of butter, and stir it well in it, and half a pound of currants plumped, to let stand to cool till you use it, then make your puff paste thus: take a pound of fine flour, wet it with cold water, roll it out, put into it by degrees a pound of fresh butter, and shake a little flour on each coat as you roll it. Make it just as you use it.