1387. MEHL PRIE.
INGREDIENTS required:—Six ounces of flour, eight ounces of
pounded sugar, two sticks of vanilla, a very little salt, a quart of
cream, and a pint of milk.
Put the flour, sugar, and salt, into an appropriate-sized stewpan, and
mix in with these the cream and milk with the vanilla; then, stir the
whole with a wooden spoon over a brisk charcoal fire, until it has
boiled down to about one-half of its original quantity; the mehl prie
should then be withdrawn from the fire, and kept hot by the side of
the stove, the stewpan containing it being kept covered with its lid.
Next, place an untinned baking-sheet on a trivet over a charcoal stove-
fire, and when it has become too hot for the hand to remain upon it,
spread the centre over with this coating of the mehl prie (which may
be done with the back of a wooden spoon), and as this becomes
browned, it will detach itself from the baking-sheet; it must then be
removed, and before it has cooled, should be cut or stamped out with
a tin-cutter. This must be repeated until the process has furnished
a plateful of crisp chips. When about to send the mehl prie to table,
the custard pudding should be poured into a soufflé-dish, and the chips
served up separately on a plate; when served at table, a small ladleful
of the custard should be first poured on the guest's plate, and then a
spoonful of the chips placed upon this.