Margaret Brown's French Cookery Book

brandy, 1/2 pint wine, nutmeg, ground allspice, ground cinnamon, mace to taste, sugar, and 1/2 pint cider. Make pie-crust or puff-paste. No. 125. CHARLOTTE RUSSE. One quart charlotte mould, 1/4 pound lady-fingers; line the mould with them; let the mould be dry. One quart cream sweetened to taste, flavored with pineapple, lemon, or other flavor, 1/4 box gelatine dissolved in a little of the cream, cream whipped to a light, stiff froth. Set an extra pan on the ice and put all the whipped cream in it, then stir in gelatine. Put it in the mould, cover the top with lady-fingers, and set on ice to cool. No. 126. WAFFLES. One pint flour, 1/2 yeast cake; make a batter over night with warm milk and set it to rise. In the morning beat light 3 eggs, 1 tablespoonful sugar, nutmeg to taste, 1 tablespoonful melted butter. Stir and put to rise till time to bake. Bake in moulds and sift a little powdered sugar over them and send to table. No. 127. BISCUITS. One quart flour, 1 tablespoonful yeast powder, 1 tablespoonful butter or lard. Mix all together with milk; add 1-1/2 teaspoonfuls of salt. Make your biscuits quick and bake in a hot oven. No. 128. CORN BREAD. One pint meal, 1/2 pint hot water, 1/2 pint milk, mixed; 1 tablespoonful butter, yolks of 3 eggs, 1 teaspoonful yeast powder. Mix all together to a stiff batter. When ready to bake beat to a stiff froth the whites of the eggs, put it in, and put in baking mould in a hot oven. No. 129. SPONGE BREAD. Take 2 Irish potatoes, boil them, mash fine when done, put into them 2 tablespoonfuls of flour, pour in the water the potatoes were boiled in, pour in the yeast, and let it rise. Make your bread up over night, either light bread or rolls. Your oven must bake even and steady or your bread will not be light. No. 130. SWEET POTATO PIE. Boil 1 large sweet potato for 2 pies; mash through a wire sieve, 3 eggs, the yolks of