. Mrs. Seely's cook book; a manual of French and American cookery, with chapters on domestic servants, their rights and duties and many other details of household management. Facing page 286. CHESTNUT PUDDING. % /v HOT PUDDINGS, CUSTARDS, SOUFFLES, ETC, 287 two, and then remove the cloth. Invert it on a disli, and servewith sweet sauce in a separate dish. In place of the lemonrind, any desired flavoring may be used, and it will be muchricher if cream is used instead of milk. Cream of Chestnuts with Caramel Sugar Cook tender, in enough water to cover them, one pound ofshelled and peeled chestnu
. Mrs. Seely's cook book; a manual of French and American cookery, with chapters on domestic servants, their rights and duties and many other details of household management. Facing page 286. CHESTNUT PUDDING. % /v HOT PUDDINGS, CUSTARDS, SOUFFLES, ETC, 287 two, and then remove the cloth. Invert it on a disli, and servewith sweet sauce in a separate dish. In place of the lemonrind, any desired flavoring may be used, and it will be muchricher if cream is used instead of milk. Cream of Chestnuts with Caramel Sugar Cook tender, in enough water to cover them, one pound ofshelled and peeled chestnuts with a scant one-quarter of a va-nilla bean. When cool, pound them in a mortar and rub througha puree sieve. Mix with the well-beaten yolks of four eggs,five entire eggs well beaten, half a pound of granulated sugar,and one pint of milk. Mix thoroughly and again rub througha puree sieve. Cover the bottom of a timbale mould with onegill of caramel sugar. When cold, butter the sides of themould and fill it with the chestnut mixture. Set the mould ina pan with hot water to half its height. Place it on top of therange, and when the cream comes to a boil, cover it with
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Keywords: ., boo, bookcentury1900, bookdecade1900, booksubjectcbk, bookyear1902
