BREAKFAST, LUNCH AND TEA. 349
bread, another layer of apples, and so on until it is enough for dinner, or until the pan is full"; butter the upper layer of bread. Bake in a slow oven. If the oven is too hot and browns the top too fast before the center bakes, with a spoon drip a little hot water over it. Serve hot, with or without sauce.
Charlotte Russe. (Mrs. Barringer.)—One pint of milk, 12 eggs, 1-2 pound of sugar, 1 pint of rich cream, and 1 pint of jelly. Make a custard of the milk, eggs, sugar, and flavor with lemon or vanilla. Dissolve the jelly, and add it to the custard, and stir the whole till it is cold, and about as thick as the thickest molasses, then beat in the cream, which has been previously whipped, and pour into moulds lined with sponge cake. If the weather is warm, set it on the ice, and let it remain for nearly an hour and turn out in a china dish. Ice the whole with icing prepared as for cake, and when it is dry, put some icing in a paper horn and run over it in a fanciful form; set in a refrigerator until wanted. Omit the icing if you choose. Instead of a mould, you may take a large, round sponge cake, turn it bottom upwards, and cut off a slice an inch thick, then remove the whole of the inside, leaving a shell an inch thick. Pour the mixture in this, put on the bottom slice and set on ice.
To Curry Eggs. (Mrs. Medhurst of Calcutta.)—12 eggs, 1 gill of sweet cream or new milk. 2 cups of broth (chicken or any kind of meat broth), a tablespoonful of curry powder, and enough arrow root or corn starch to thicken, (or rice flour). Then slice a large onion and fry it brown in butter; then stir in the curry powder and broth, till well mixed, set on the fire and simmer slowly till the onions are soft and tender, then stir together the arrow-root, corn starch or rice flour, till a smooth paste is formed, and stir this in the cream and let it boil slowly for a few minutes, then have your eggs boiled hard and cut into 2 or 4 pieces ; then heat them in the curry mixture thoroughly, but by no means let them come to boiling heat, then place them on a hot dish, with the cut sides downwards, in a neat manner, then pour the sauce over them. Cook 25 minutes. Delicious.
Wafers, my Aunt's way to Make Them,—Mix 4 oz. of melted, fresh and sweet butter with a cupful of flour.
Wine Wafers. (Mrs. N.)—One pound of flour, 1-4 lb. of butter, a well beaten egg, a large wineglass of wine, and 1-2 of a nutmeg. Bake in wafer irons, a light brown, and roll up as a scroll while hot.
Macaroons.—One-half pound of blanched and pounded almonds, the white of 1 egg, spoonful of orange flower water and 12 ozs. sugar; pound these together till the sugar is dissolved, and then acid the beaten white of another egg and a very little flour sprinkled in; drop on buttered paper, bake on tins in a quick oven for 1-4 hour till of a full brown color.