. Cassell's dictionary of cookery : containing about nine thousand recipes . in which case it should beserved with a boiled custard poured over in a moderate oven for three-quarters of anhour. Probable cost. Is. Sufficient for six ormore persons. Endcliffe Buns.—Take eighteen ouncesof floui-, six ounces of sugar, four ounces ofbutter, half an ounce of baking-powder, oneegg, six ounces of currants or sultana raisins,and half a pint of new milk. Kub the powderinto the flom-, then rub in the butter, addingthe sugar, currants, ,or raisins, the egg—wellbeaten—and the milk. Mix all together,
. Cassell's dictionary of cookery : containing about nine thousand recipes . in which case it should beserved with a boiled custard poured over in a moderate oven for three-quarters of anhour. Probable cost. Is. Sufficient for six ormore persons. Endcliffe Buns.—Take eighteen ouncesof floui-, six ounces of sugar, four ounces ofbutter, half an ounce of baking-powder, oneegg, six ounces of currants or sultana raisins,and half a pint of new milk. Kub the powderinto the flom-, then rub in the butter, addingthe sugar, currants, ,or raisins, the egg—wellbeaten—and the milk. Mix all together, andbake in tins in a rather hot oven, first siftingover the buns a little powdered sugar. Endive.—This plant has long been cul-tivated as a garden vegetable. The cut-leavedor curled endive is preferred for the tablein this country, but the dwarf white Bata^ianendive is much more delicate and agreeable tothe palate. The seed is usually sown in Britainfrom the middle of May to the end of June, andby a little^care plantsmay bo kept fit for usealmost all the FRENCH ENDIVE. ENGLISH ENDIVE. Endive (French method).—Take threeheads of fine white endive, and after soaking insalt and water three hours, drain, and throw theleaves one by one into a stewpan, reservingone head, which boil whole ; add a pint of whitewine, and stew, covered up closely, until in a quarter of a pound of butter rolledin flour; shake the pan till the butter has melted,^ut do not let it boil. Stew a head of celery, cut into pieces thi-ee inches long, in a pint ofwater, with three or four-blades of mace, and somewhole pepper tied in a bag, and, when tender,remove the green tops from a hundred of youngasparagus; chop up the rest (as much of it aswill boil), and add it to the celery in the sauce-pan, and let all simmer till the asparagus is lay the head of endive in the middleof a dish, take out the celery and grass witha slice, and place it round, strewing the leavesof endive
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Keywords: ., boo, bookcentury1800, bookdecade1890, booksubjectcbk, bookyear1892
