The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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282                                       CUSTARDS.
eggs, then gradually beat 1 pound of double refined sugar, sifted through a lawn sieve; mix them well in a deep wooden pan, add some flower water, and a piece of fiesh lemon peel; of the former enough to flavor and no more. Whisk it for 3 hours, till the mixture is thick and white, then, with a thin, broad bit of board, spread it all over the top and sides, and set it in a cool oven, and an hour will harden it.
Hot Icing.—Add 2 or 3 tablespoonfuls of water, just enough to dissolve 1 pound of powdered sugar, then boil. Beat the whites of 4 or 5eggs t0 a solid froth, add the hot sugar, stirring quickly, till smooth; beat 2 minutes, flavor to taste, spread over the cakes and set in a warm place.
Icing for Cake.—Beat and sift 8 oz of fine white sugar, put it in­to a mortar with 4 spoonfuls of rose water, with the whites of 2 eggs beaten and strained; whisk it well, and when the cake is almost cold, dip a feather in the icing and cover the cake well; set it in the oven to harden, but don't let it stay to discolor. Put the cake in a dry place. This is for a very large cake.
Snow Ball, or Boiled Custard, (K. D.)—Allow 8 eggs for a rich custard and 4 for a plainer, one to every quart of milk ; beat the whites and yolks separately, the whites to a solid froth, then dip them by spoonfuls to the boiling milk, boil a moment, then with a slice lay the cooked froth over a sieve to drain, then strain the milk, sweeten well with powdered sugar and flavor to taste; then beat the yolks of the eggs till smooth and as soon as cool enough stir constantly to the milk, that it may not curdle, when boiling hot, but not to boil, or it will become lumpy; remove from the fire and stir till a little cool, then turn it into a bowl or deep dish, then put in the lumps of the cooled whites, and put into each lump a piece of jelly.
Lemon Custard.—Five eggs, yolks beaten with one large cup of sugar, and juice and rind of two lemons; set your tin pail, in which is the above mixture, into a kettle of hot water on the stove, and stir until it bubbles; then beat the whites of the eggs to a stiff froth, and stir into the mace, and dip into the custard cup ; this will make six­teen custards.
Orange Custards.—Boil till tender 1-2 the rind of an orange, beat it fine in a mortar, put to it a spoonful of brandy, the juice of an orange, 4 ozs. of loaf sugar and the yolks of 4 eggs; beat all well together for 10 minutes, pour in a pint of cream that is boiling, put it in by degrees; keep beating till cold, then put them in cups and place them in an earthen dish of hot water till set; stick preserved orange on the top, and serve either hot or cold.