Souffle Of Eggs

Mix over a slow fire for five minutes, three ounces fresh butter, and three ounces sifted flour; then whisk into it one egg at a time to the amount of eight eggs, a glass of brandy, a quart of milk strained, which has been boiled with lemon peel and cinnamon: whisk all well together till it becomes of a light batter. Then butter the inside of a plain tin mould, and stick dried cherries round it, add the souffle when cold, and set the mould in boiling water over a fire till the mixture is done. Then turn it gently out of the mould: and serve over it sauce made with butter, sugar, and white wine mixed together: preserved apricots may be put round.

Fried Puffs With Sweetmeats

Roll out puff paste half an inch thick, cut it into slips of three inches wide, the slips into square pieces, and put on each some sweetmeat of any kind. Fold the paste, and run a jagger iron round to form it. or cut it with a sharp knife. Have ready boiling lard, fry them of a light colour, drain them dry, and serve them up with sifted sugar over, and some orange marmalade round.

Pyramid Paste

Take a sheet of puff paste rolled of half an inch thick; cut or stamp it into oval forms, the first to be the size of the bottom of the dish in which it is to be served up, the second smaller, and so on till it becomes a pyramid; then put each piece separately on paper laid in a baking plate, and when the oven is ready, egg the top part of the pieces and bake them of a light colour. When they are done take them off the paper, lay them on a large dish till quite cold, and when to be served up set the largest piece in the dish for which it was formed, and put on it raspberry or apricot jams or currant jelly, the next size on that and more sweetmeats, proceeding in the same manner till all the pieces are placed on each other. Put dried fruits round the pyramid, such as greengages, barberries, or cherries.

N. B. Instead of stamping the pieces it is thought better to cut them with a sharp knife; then to cutout small pieces round the edges to make them appear like spires, as, being done in this manner, it causes the paste to appear lighter. If approved a silver-coloured caramel of sugar may be spun over the pyramid, which will have a good effect.

Curd Puffs

Take the curd of two quarts of new milk, drain it dry, add the yolks of seven eggs and two whites, sugar rose water, nutmeg, and breadcrumbs; make into a paste, cut in what shapes you please, fry them in boiling lard, and serve item up with a sauce made with butter, sugar and white wine.

Iceing For A Cake

Whisk the whites of four eggs to a solid froth, and out to it as much treble refined sifted sugar as you can; then add the juice of a lemon, mix all well together with a spoon, and spread it over the cake when warm.

Cherries In Brandy For Desserts

On a dry day gather the largest ripe morella cherries, and be careful they are not bruised; then cut off the stalk half way, prick each cherry with a needle four times, put them into glasses, add strong best brandy enough to cover them, and sweeten with clarified sugar. Tie over them a bladder washed and wiped dry, some white leather over that bound tight, and turn the glasses bottom upwards.

N. B. Grapes or apricots may be done in the same manner.

How To Make Buns

Put five pounds of best flour into a wooden bowl, set a spunge of it with a gill of yeast and a pint of warm milk; then mix with it one pound of sifted sugar, one pound of oiled fresh butter; coriander seeds, cinnamon, and mace, a small quantity of each pounded fine. Roll the paste into buns, set them on a baking plate rubbed over with a little butter, put them in a moderate oven to prove, then wash them with a paste brush dipped in warm milk, and bake them of a good colour.