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

A reference manual of household management in Victorian times.

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through flannel or a straining cloth into a bowl; let it stand till cold, when pour over the peaches, let remain until ready to serve, then fill your volanvent with peaches and pour the syrup over. Note. Any kind of peaches will do, but the white Heath are the best.
VolaUvent of Oranges.—Remove the peel and pith well from 8 oranges, then divide them into as many pieces as there are sections, put them into a porcelain kettle, with 3 ozs. of sugar aud the juice of 1 1-2 oranges; cover over and set on a slow fire, stirring occasion­ally with a silver spoon. It requires only 10 or 12 minutes, then, with the spoon, take out each piece separately into a bowl, then boil the syrup down to a proper thickness. When ready to serve, pour the syrup over the pieces of orange.
Swket Souffle.—Take 1 pint of milk and as much flour, as will come to a thick paste over the stove; keep stirring all the time, and add 6 yolks of eggs, and a pinch of salt, and as much sugar as you like. Beat 8 whites of eggs all to a froth and stir them all together; put in the oven 1-4 hour before wanting it; the oven must be quick. Glaze it with white sugar, and send it quickly to the table. It may be made of ground rice. The rind of a lemon, grated, or lemon juice, gives it a nice flavor.
Souffle of Potatoes with Lemon.—Roast 10 potatoes; when they are done, open them and take out the pulp, and mix it with 1-2 pint of cream, add some butter, a pinch of salt, and a little lump of sugar, not too much, lest the souffle should not be light, but enough to give it a flavor; add the yolks of 4 eggs to the above, then beat the whites of 6 eggs, and mix with the rest. Pour it gently into a dish, and bake in a moderate oven. When done, sift a little sugar over it and brown with a salamander. It should be served imme­diately.
Pyramids of Meringues.—Make the meringues heart-shaped or circular, then form a circle of the desired size by glueing the merin­gues together with the wh;te of egg or gumarabic and sugar; let this dry a little, then gradually draw the circle smaller, until you arrive at an entire closure. These are very ornamental on a party table.
Corn Starch Meringue—(R. H.'s recipe.)—Four eggs, 1 quart of milk, 3-4 cup of sugar, 4 teaspoontuls of corn starch, 1-2 cup of fruit jelly or jam. Heat the milk to boiling and and stir in the corn starch, which has been previously dissolved in a little cold milk, boil 15 minutes, stirring all the while; remove from the fire, and while still hot add gradually the yolks of the eggs beaten up with sugar and seasoned with vanilla, lemon or bitter almond. Pour this into a buttered pudding dish and bake 1-4 hour, or until the custard be­gins to set. without withdrawing it further than the door of the oven spread lightly and quickly upon this a meringue of the whites