Margaret Brown's French Cookery Book

cream, common butter. Beat the milk, cream, sugar, and eggs together; strain, put into a small bowl, set in saucepan with boiling water to reach half way up the sides of the bowl; steam very gently until set--about 20 minutes--place on the ice until cold; cut into pieces 1-1/2 inches long by 1 square; dip into common batter, and fry in plenty of hot lard, a deep fawn color. Serve sprinkled with sugar. No. 29. PEACH SAUCE. Place the peach juice from the can into a small saucepan, add an equal volume of water, a little more sugar, and 8 or 10 raisins, boil this 10 minutes, strain, and just before serving add 8 drops of extract of bitter almonds. No. 30. LOBSTER FRITTERS. Common batter, 1 lobster, 1/2 cupful mushrooms, yolks of 4 eggs, 1 cupful of cream, 1 tablespoonful of butter, celery, salt, thyme, white pepper, saltspoonful of parsley, and 1 tablespoonful of flour. Put the lobster in 2 quarts of boiling water, with 1/2 cupful salt; boil 25 minutes; when cold remove the meat and fat; cut into small neat slices; put the flour and butter on the fire in a small stewpan, stir with a wooden spoon until it bubbles, then add the cream boiling, and the seasoning; let it boil two minutes, add the yolks and lobster, and mix; set it back to simmer 4 minutes; pour it out on a well greased dish, and set it away to get firm by cooling; then cut into neat pieces, dip in batter, and fry yellow in plenty of lard made hot for the purpose; have a few nice branches of parsley, quite dry, and fry in the lard just while you count 15 seconds. Serve on the fritters. No. 31. BELL FRITTERS. Sift 1 pint of flour, pour boiling-hot water on it until it cooks enough to have the consistency of a stiff batter. Let it get perfectly cold. Take 5 eggs, 1 tablespoonful of butter, and put in it and beat all up till it is as light as muffins. Grate in a little nutmeg.