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New England manuscript cookbook, 1880-1910
Page 25
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Layer Cream Scald 1 pt. milk, stir into it 1/2 or 2/3 cup of sugar 4 even table spoons corn starch wet in Cold milk. Scald till it thickens. Beat whites of 3 eggs stiff stir in, and add pinch salt. Divide, stir chocolate into one. Cocoanut into other. Put in dish in layers serve with whipped cream; 2 eggs 1/4 cup butter 1 " sweet milk Puddings A Virginia Pudding. - Boil a quart of milk and pour over a pint of fine stale breadcrumbs, stir into this one tablespoonful of butter, and three of sugar; add the well-beaten yolks of four eggs. Bake in a deep dish. Spread a thick layer of jam or sweetmeats over the top, then beat the whites of four eggs to a stiff meringue with four tablespoonfuls of powdered sugar
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Layer Cream Scald 1 pt. milk, stir into it 1/2 or 2/3 cup of sugar 4 even table spoons corn starch wet in Cold milk. Scald till it thickens. Beat whites of 3 eggs stiff stir in, and add pinch salt. Divide, stir chocolate into one. Cocoanut into other. Put in dish in layers serve with whipped cream; 2 eggs 1/4 cup butter 1 " sweet milk Puddings A Virginia Pudding. - Boil a quart of milk and pour over a pint of fine stale breadcrumbs, stir into this one tablespoonful of butter, and three of sugar; add the well-beaten yolks of four eggs. Bake in a deep dish. Spread a thick layer of jam or sweetmeats over the top, then beat the whites of four eggs to a stiff meringue with four tablespoonfuls of powdered sugar
Szathmary Culinary Manuscripts and Cookbooks
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