Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

to a stiff froth. As soon as the milk rises, take it from the fire, put half the sugar in it and stir to melt it, then turn the mixture into it also, little by little, beating the while with an egg-beater; set on the fire, and take off at the first boiling. While on the fire it must be beaten gently, as, if it is allowed to boil, the eggs may curdle. As soon as off the fire, mix the three whites with the rest, beating with an egg-beater, just enough to mix the whole well; put in cold, salt water to cool, and then freeze. The smaller the ice is broken and mixed with plenty of rock-salt, the quicker it freezes. _Custard._--Put four yolks of eggs in a bowl, then sprinkle flour on them, little by little, stirring and mixing well the while with a wooden spoon, and when the mixture is rather thick, stop sprinkling flour, but sprinkle milk, and mix again in the same way till the mixture is liquid; add sugar and essence to taste, beat the four whites to a stiff froth, mix them gently with the rest; butter a mould well, fill it about two-thirds full with the mixture, and set in a warm but not quick oven. Serve as soon as out of the oven. If intended to be served cold, omit the whites of eggs. _Fritters._--These are made with every kind of fruit, when ripe, peeled and stoned, or cored when necessary, and according to the kind. The fruit is used whole, such as strawberries and the like; or in slices, such as apples, pears, etc.; or in halves, like peaches, plums, etc. It may be used as soon as prepared; or may be soaked a few hours in a mixture of sugar, brandy, or rum, and lemon-rind. Have _batter for fritters_ made in advance, and while you are preparing the fruit heat the fat (_see_ Frying), dip each fruit or each slice in batter, drop it in the fat, stir and turn over, and when done, turn into a colander,