The Cincinnati daily star. [volume] ([Cincinnati, Ohio]) 1875-1880, 1880-01-07

milk gradually, and stirring until It ~
rived at scalding point. Then, having
mixed the corn-hour with two or thrcs
spoonsful of milk, she poured it slowly
in, keeping on the stirring until the
whole was Of the consistencs Of very
thick boiled custard; then she set it asids
to cool little before putting in tho
vanilla and turning the rich brown,
creamy stuff into small glass dishes
which she about half filled.
Having allowed them to cool, she thes
covered the contents with layer of whit
meringue batter, made with the remsinr
ing sugar and eggs-the sugar being
boiled to syrup, the eggs beaten up an
dropped suddenly into it, as already d
scribeb; this should be poured on 90 - -
stand up in little snowy peaks, which CO
be very slightly Drowned and set hy
holding hot shovel over them.
As | have said, Babette made sweets =
well as bread and cakes-one, . special
French goodie, 1 must mention. Per-
haps you will know it when l tell you .
is called "nougat," of which there aze
several sorts, but this was our especial
favorite, and our bonne's recipe, asneariy
as can remember it, was as follows
Twenty ounces of almonds (she pro.
ferred pistachio nuts), half pound d
sugar, half pound Of honey, ono gla@
of orange-fower water, and three whites
of eggs; she also used some white wafoe.
paper, as I will explain presently.
Having allowed the sugar to boil, To
melted honey was poured. into it, togoth.
er with the orange-Aower water, and wea
stirred. Then all this was added by do
grees to the well-whipped whites Of eggS
which were ready in large bowl, stir
ring quickly until it formed a pasts,
which was decided to be of suficieua
consistence, when a spoonful dropped
into quite cold water might be snapped
and broken in half
The almonds or pistachios were then
added, and having been we'll stirred In
the paste, it was spread out, forming z
thick and sweet cake, on the wafer papeN
sheet of which was also placed on the
top; over this was laid some clean lettsz
paper, and the whole pressed down faa
!. by tin or baking plate and left to cool
after which it was cut into tempting
slabs Of about two inches square, and pul
in tin boxes and out of our reach for To
time being.
But for her favorites Babetts madp
, something much nicer than the general
. ity of such things. 1t was not hard an
{ -like-not to say suggestive Of glue
as is the ordinary English gingerbread
neither was it spoDgy and tasteless, lin
the everyday gingerbread of French Lie,
It was-well, it was "Babette's ginges,
bread" and this was how she made Ia
Out Of great tin can she poured pee'
haps six pounds of rich, clear, brow1
treacle into big pan; then she trotts1
off to the dairy and fetched pound and
half or two pounds of sweet, fresh but
: ter, which she melted almost, not quit
: though, and then poured into the pan d
treacle; to this she added two ounces q
= ground ginger, quarter of pound d
r carraway-seed, whole half-pound 9
candied peel chopped up ever 50 small
n some angelica, half dozen beaten-ul
b eggs, and as much, or rather a. ittls
y -four as would work the whole into stil
It paste, to be made into round cakes, o
J. bricks, and set round the split hall
almonds er strips of peel. These wes
' then baked in brisk oven, and set by |,
a cool place, where they never remaino'
!, long-that is, if I we're anywhere neaz
That was gingerbread indeed.