by Barkham Burroughs
Available in 217 free installments
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STRAWBERRY AND APPLE SOUFFLE.--Stew the apple with a little lemon-peel; sweeten them, then lay them pretty high round the inside of a dish. Make a custard of the yolks of two eggs, a little cinnamon, sugar and milk. Let it thicken over a slow fire, but not boil; when ready, pour it in the inside of the apple. Beat the whites of the eggs to a strong froth, and cover the whole. Throw over it a good deal of pounded sugar, and brown it to a fine brown. Any fruit made of a proper consistence does for the walls, strawberries, when ripe, are delicious.
STRAWBERRY SHORT-CAKE.--First prepare the berries by picking; after they have been well washed--the best way to wash them is to hold the boxes under the faucet and let a gentle stream of water run over and through them, then drain, and pick them into an earthen bowl; now take the potato-masher and bruise them and cover with a thick layer of white sugar; now set them aside till the cake is made. Take a quart of sifted flour; half a cup of sweet butter; one egg, well beaten; three teaspoonfuls of baking-powder, and milk enough to make a rather stiff dough; knead well, and roll with a rolling-pin till about one inch thick; bake till a nice brown, and when done, remove it to the table; turn it out of the pan; with a light, sharp knife, cut it down lengthwise and crossways; now run the knife through it, and lay it open for a few moments, just to let the steam escape (the steam ruins the color of the berries); then set the bottom crust on the platter; cover thickly with the berries, an inch and a half deep; lay the top crust on the fruit; dust thickly with powdered sugar, and if any berry juice is left in the bowl, pour it round the cake, not over it, and you will have a delicious short-cake.
SNOW CREAM.--To a quart of cream add the whites of three eggs, cut to a stiff froth, add four spoonfuls of sweet wine, sugar to taste, flavor with essence of lemon. Whip all to a froth, and as soon as it forms take it off and serve in glasses.
STEWED FIGS.--Take four ounces of fine sugar, the thin rind of a large lemon, and a pint of cold water, when the sugar is dissolved, add one pound turkey figs, and place the stew-pan over a moderate fire where they may heat and swell slowly, and stew gently for two hours, when they are quite tender, add the juice of one lemon, arrange them in a glass dish and serve cold.
SPANISH CREAM.--Dissolve in 1/2 pint of rose-water, 1 oz. of isinglass cut small; run it through a hair sieve; add the yolks of three or four eggs, beaten and mixed with half a pint of cream, and two sorrel leaves. Pour it into a deep dish, sweeten with loaf sugar powdered. Stir it till cold, and put it into molds. Lay rings round in different colored sweetmeats. Add, if you like, a little sherry, and a lump or two of sugar, rubbed well upon the rind of a lemon to extract the flavor.
WHIPPED CREAM.--To one quart of good cream, put a few drops of bergamot water, a little orange-flower water, and 1/2 lb. of sugar. When it is dissolved, whip the cream to a froth, and take it up with a skimmer; drain on a sieve, and if for icing, let it settle half an hour before you put it into cups or glasses. Use that which drops into the dish under the sieve, to make it froth the better, adding two whites of eggs. Colored powdered sugar may, if you like, be sprinkled on the top of each.
ASPARAGUS OMELET.--Boil a dozen of the largest and finest asparagus heads you can pick; cut off all the green portion, and chop it in thin slices; season with a small teaspoonful of salt, and about one-fourth of that quantity of soluble cayenne. Then beat up six eggs in a sufficient quantity of new milk to make a stiffish batter. Melt in the frying-pan a quarter of a pound of good, clean dripping, and just before you pour on the batter place a small piece of butter in the center of the pan. When the dripping is quite hot, pour on half your batter, and as it begins to set, place on it the asparagus tops, and cover over with the remainder. This omelet is generally served on a round of buttered toast, with the crusts removed. The batter is richer if made of cream.
