Chapter VIII: Preface (8)

_Ingredients._—½ lb. of preserve, 1 pint of milk, 2 oz. of lump sugar, 1 heaped tablespoonful of tous les mois, 3 drops of essence of cloves, 3 drops of almond-flavouring. _Mode._—Place the preserve at the bottom of a glass dish; put the milk into a lined saucepan, with the sugar, and make it boil. Mix to a smooth batter the tous les mois with a very little cold milk; stir it briskly into the boiling milk, add the flavouring, and simmer for 2 minutes. When rather cool, but before turning solid, pour the cream over the jam, and ornament it with strips of red-currant jelly or preserved fruit. _Time._—2 minutes. _Average cost_, 10_d._ _Sufficient_ for 4 or 5 persons. _Seasonable_ at any time.

CREAM, Swiss.

_Ingredients._—¼ lb. of macaroons or 6 small sponge-cakes, sherry, 1 pint of cream, 5 oz. of lump sugar, 2 large tablespoonfuls of arrowroot, the rind of 1 lemon, the juice of ½ lemon, 3 tablespoonfuls of milk. _Mode._—Lay the macaroons or sponge-cakes in a glass dish, and pour over them as much sherry as will cover them, or sufficient to soak them well. Put the cream into a lined saucepan, with the sugar and lemon-rind, and let it remain by the side of the fire until the cream is well flavoured, when take out the lemon-rind. Mix the arrowroot smoothly with the cold milk; add this to the cream, and let it boil gently for about 3 minutes, keeping it well stirred. Take it off the fire, stir till nearly cold, when add the lemon-juice, and pour the whole over the cakes. Garnish the cream with strips of angelica, or candied citron cut thin, or bright-coloured jelly or preserve. This cream is exceedingly delicious, flavoured with vanilla instead of lemon: when this flavouring is used the sherry may be omitted, and the mixture poured over the _dry_ cakes. _Time._—About ½ hour to infuse the lemon-rind; 5 minutes to boil the cream. _Average cost_, with cream at 1_s._ per pint, 3_s._ _Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

CREAM, Vanilla.

_Ingredients._—1 pint of milk, the yolks of 8 eggs, 6 oz. of sugar, 1 oz. of isinglass, flavouring to taste of essence of vanilla. _Mode._—Put the milk and sugar into a saucepan, and let it get hot over a slow fire; beat up the yolks of the eggs, to which add gradually the sweetened milk; flavour the whole with essence of vanilla, put the mixture into a jug, and place this jug in a saucepan of boiling water. Stir the contents with a wooden spoon one way until the mixture thickens, but do not allow it to boil, or it will be full of lumps. Take it off the fire; stir in the isinglass, which should be previously dissolved in about ¼ pint of water, and boiled for 2 or 3 minutes; pour the cream into an oiled mould, put it in a cool place to set, and turn it out carefully on a dish. Instead of using the essence of vanilla, a pod may be boiled in the milk until the flavour is well extracted. A pod, or a pod and a half, will be found sufficient for the above proportion of ingredients. _Time._—About 10 minutes to stir the mixture. _Average cost_, with the best isinglass, 2_s._ 6_d._ _Sufficient_ to fill a quart mould. _Seasonable_ at any time.

CREAM, Whipped, for putting on Trifles, serving in Glasses, &c.

_Ingredients._—To every pint of cream allow 3 oz. of pounded sugar, 1 glass of sherry or any kind of sweet white wine, the rind of ½ lemon, the white of 1 egg. _Mode._—Rub the sugar on the lemon-rind, and pound it in a mortar until quite fine, and beat up the white of the egg until quite stiff; put the cream into a large bowl, with the sugar, wine, and beaten egg, and whip it to a froth; as fast as the froth rises take it off with a skimmer, and put it on a sieve to drain in a cool place. This should be made the day before it is wanted, as the whip is then so much firmer. The cream should be whipped in a cool place, and in summer over ice, if it is obtainable. A plain whipped cream may be served on a glass dish, and garnished with strips of angelica, or pastry-leaves, or pieces of bright-coloured jelly: it makes a very pretty addition to the supper-table. _Time._—About 1 hour to whip the cream. _Average cost_, with cream at 1_s._ per pint, 1_s._ 9_d._ _Sufficient_ for 1 dish or 1 trifle. _Seasonable_ at any time.

CRUMPETS.

These are made in the same manner as muffins, only, in making the mixture, let it be more like batter than dough. Let it rise for about ½ hour; pour it into iron rings, which should be ready on a hot-plate; bake them, and when one side appears done, turn them quickly on the other. _To toast them_, have ready a very _bright clear_ fire; put the crumpet on a toasting-fork, and hold it before the fire, _not too close_, until it is nicely brown on one side, but do not allow it to blacken; turn it, and brown the other side; then spread it with good butter, cut it in half, and, when all are done, pile them on a hot dish, and send them quickly to table. Muffins and crumpets should always be served on separate dishes, and both toasted and served as expeditiously as possible. _Time._—From 10 to 15 minutes to bake them. _Sufficient._—Allow 2 crumpets to each person.

CRUST, Butter, for Boiled Puddings.

_Ingredients._—To every lb. of flour allow 6 oz. of butter, ½ pint of water. _Mode._—With a knife, work the flour to a smooth paste with ½ pint of water; roll the crust out rather thin; place the butter over it in small pieces, dredge lightly over it some flour, and fold the paste over; repeat the rolling once more, and the crust will be ready for use. It may be enriched by adding another 2 oz. of butter; but, for ordinary purposes, the above quantity will be found quite sufficient. _Average cost_, 6_d._ per lb.

CRUST, Common, for Raised Pies.

_Ingredients._—To every lb. of flour allow ½ pint of water, 1½ oz. of butter, 1½ oz. of lard, ½ saltspoonful of salt. _Mode._—Put into a saucepan the water; when it boils, add the butter and lard, and when these are melted, make a hole in the middle of the flour; pour in the water gradually, beat it well with a wooden spoon, and be particular in not making the paste too soft. When it is well mixed, knead it with the hands until quite stiff, dredging a little flour over the paste and board to prevent them from sticking. When it is well kneaded, place it before the fire, with a cloth covered over it, for a few minutes; it will then be more easily worked into shape. This paste does not taste so nicely as a richer one, but it is worked with greater facility, and answers just as well for raised pies, for the crust is seldom eaten. _Average cost_, 5_d._ per lb.

CRUST, Dripping, for Kitchen Puddings, Pies, &c.

_Ingredients._—To every lb. of flour allow 6 oz. of clarified beef dripping, ½ pint of water. _Mode._—After having clarified the dripping, weigh it, and to every lb. of flour allow the above proportion of dripping. With a knife, work the flour into a smooth paste with the water, rolling it out three times, each time placing on the crust 2 oz. of the dripping broken into small pieces. If this paste is lightly made, if good dripping is used, and _not too much of it_, it will be found good; and by the addition of two tablespoonfuls of fine moist sugar, it may be converted into a common short crust for fruit pies. _Average cost_, 4_d._ per lb.

CRUST, Lard or Flead.

_Ingredients._—To every lb. of flour allow ½ lb. of lard or flead, ½ pint of water, ½ saltspoonful of salt. _Mode._—Clear the flead from skin, and slice it into thin flakes; rub it into the flour, add the salt, and work the whole into a smooth paste, with the above proportion of water; fold the paste over two or three times, beat it well with the rolling-pin, roll it out, and it will be ready for use. The crust made from this will be found extremely light, and may be made into cakes or tarts; it may also be very much enriched by adding more flead to the same proportion of flour. _Average cost_, 8_d._ per lb.

CRUST, Suet, for Pies or Puddings.

_Ingredients._—To every lb. of flour allow 5 or 6 oz. of beef suet, ½ pint of water. _Mode._—Free the suet from skin and shreds, chop it extremely fine, and rub it well into the flour; work the whole to a smooth paste with the above proportion of water; roll it out, and it is ready for use. This crust is quite rich enough for ordinary purposes, but when a better one is desired, use from ½ to ¾ lb. of suet to every lb. of flour. Some cooks, for rich crusts, pound the suet in a mortar, with a small quantity of butter. It should then be laid on the paste in small pieces, the same as for puff-crust, and will be found exceedingly nice for hot tarts. 5 oz. of suet to every lb. of flour will make a very good crust; and even ¼ lb, will answer very well for children, or where the crust is wanted very plain. _Average cost_, 5_d._ per lb.

CRUST, Common Short.

_Ingredients._—To every lb. of flour allow 2 oz. of sifted sugar, 3 oz. of butter, about ½ pint of boiling milk. _Mode._—Crumble the butter into the flour as finely as possible, add the sugar, and work the whole up to a smooth paste with the boiling milk. Roll it out thin, and bake in a moderate oven. _Average cost_, 6_d._ per lb.

CRUST, Very good Short for Fruit Tarts.

_Ingredients._—To every lb. of flour allow ½ or ¾ lb. of butter, 1 tablespoonful of sifted sugar, 1/3 pint of water. _Mode._—Rub the butter into the flour, after having ascertained that the latter is perfectly dry; add the sugar, and mix the whole into a stiff paste with about 1/3 pint of water. Roll it out two or three times, folding the paste over each time, and it will be ready for use. _Average cost_, 1_s._ 1_d._ per lb.

CRUST, Another good Short.

_Ingredients._—To every lb. of flour allow 8 oz. of butter, the yolks of 2 eggs, 2 oz. of sifted sugar, about ¼ pint of milk. _Mode._—Rub the butter into the flour, add the sugar, and mix the whole as lightly as possible to a smooth paste, with the yolks of the eggs well beaten, and the milk. The proportion of the latter ingredient must be judged of by the size of the eggs; if these are large so much will not be required, and more if the eggs are smaller. _Average cost_, 1_s._ per lb.

CUCUMBER SAUCE.

_Ingredients._—3 or 4 cucumbers, 2 oz. of butter, 6 tablespoonfuls of brown gravy. _Mode._—Peel the cucumbers, quarter them, and take out the seeds; cut them into small pieces, put them in a cloth, and rub them well to take out the water that hangs about them. Put the butter in a saucepan, add the cucumbers, and shake them over a sharp fire until they are of a good colour; then pour over them the gravy, mixed with the cucumbers, and simmer gently for 10 minutes, when it will be ready to serve. _Time._—Altogether, ½ hour.

CUCUMBER SAUCE, White.

_Ingredients._—3 or 4 cucumbers, ½ pint of white stock, cayenne and salt to taste, the yolks of 3 eggs. _Mode._—Cut the cucumbers into small pieces, after peeling them and taking out the seeds. Put them in the stewpan with the white stock and seasoning; simmer gently till the cucumbers are tender, which will be in about ¼ hour. Then add the yolks of the eggs, well beaten; stir them to the sauce, but do not allow it to boil, and serve very hot. _Time._—Altogether, ½ hour.

CUCUMBER SOUP (French Recipe).

_Ingredients._—1 large cucumber, a piece of butter the size of a walnut, a little chervil and sorrel cut in large pieces, salt and pepper to taste, the yolks of 2 eggs, 1 gill of cream, 1 quart of medium stock. _Mode._—Pare the cucumber, quarter it, and take out the seeds; cut it in thin slices, put these on a plate with a little salt, to draw the water from them; drain, and put them in your stewpan with the butter. When they are warmed through, without being browned, pour the stock on them. Add the sorrel, chervil, and seasoning, and boil for 40 minutes. Mix the well-beaten yolks of the eggs with the cream, which add at the moment of serving. _Time._—1 hour. _Average cost_, 1_s._ 2_d._ per quart. _Sufficient_ for 4 persons. _Seasonable_ from June to September.

CUCUMBER VINEGAR (a very nice addition to Salads).

_Ingredients._—10 large cucumbers, or 12 smaller ones, 1 quart of vinegar, 2 onions, 2 shalots, 1 tablespoonful of salt, 2 tablespoonfuls of pepper, ¼ teaspoonful of cayenne. _Mode._—Pare and slice the cucumbers, put them in a stone jar or wide-mouthed bottle with the vinegar; slice the onions and shalots, and add them, with all the other ingredients, to the cucumbers. Let it stand 4 or 5 days, boil it all up, and, when cold, strain the liquor through a piece of muslin, and store it away in small bottles well sealed. This vinegar is a very nice addition to gravies, hashes, &c., as well as a great improvement to salads, or to eat with cold meat.

CUCUMBERS, to Dress.

_Ingredients._—3 tablespoonfuls of salad-oil, 4 tablespoonfuls of vinegar, salt and pepper to taste. _Mode._—Pare the cucumber, cut it equally into _very thin_ slices, and _commence_ cutting from the _thick end;_ if commenced at the stalk, the cucumber will most likely have an exceedingly bitter taste, far from agreeable. For the purpose of slicing cucumbers evenly and very thin, we recommend the slice in preference to an ordinary knife. Put the slices into a dish, sprinkle over salt and pepper, and pour over oil and vinegar in the above proportion; turn the cucumber about, and it is ready to serve. This is a favourite accompaniment to boiled salmon, is a nice addition to all descriptions of salads, and makes a pretty garnish to lobster salad. _Average cost_, when scarce, 1_s._ to 2_s._ 6_d._; when cheapest, may be had for 1_d._ each. _Seasonable._—Forced from the beginning of March to the end of June; in full season in July, August, and September.

CUCUMBERS, Fried.

_Ingredients._—2 or 3 cucumbers, pepper and salt to taste, flour, oil or butter. _Mode._—Pare the cucumbers, and cut them into slices of an equal thickness, commencing to slice from the thick and not the stalk end of the cucumber. Wipe the slices dry with a cloth, dredge them with flour, and put them into a pan of boiling oil or butter; keep turning them about until brown; lift them out of the pan, let them drain, and serve, piled lightly in a dish. These will be found a great improvement to rump-steak: they should be placed on a dish with the steak on the top. _Time._—5 minutes. _Average cost_, when cheapest, 1_d._ each. _Sufficient_ for 4 or 5 persons. _Seasonable._—Forced from the beginning of March to the end of June; in full season in July and August.

CUCUMBERS à la Poulette.

_Ingredients._—2 or 3 cucumbers, salt and vinegar, 2 oz. of butter, flour, ½ pint of broth, 1 teaspoonful of minced parsley, a lump of sugar, the yolks of 2 eggs, salt and pepper to taste. _Mode._—Pare and cut the cucumbers into slices of an equal thickness, and let them remain in a pickle of salt and vinegar for ½ hour, then drain them in a cloth, and put them into a stewpan with the butter. Fry them over a brisk fire, but do not brown them, and then dredge over them a little flour; add the broth, skim off all the fat, which will rise to the surface, and boil gently until the gravy is somewhat reduced, but the cucumber should not be broken. Stir in the yolks of the eggs, add the parsley, sugar, and a seasoning of pepper and salt; bring the whole to the _point of boiling_, and serve. _Time._—Altogether, 1 hour. _Average cost_, when cheapest, 1_d._ each. _Sufficient_ for 5 or 6 persons. _Seasonable_ in July, August, or September; but may be had, forced, from the beginning of March.

CUCUMBERS, Pickled.

_Ingredients._—1 oz. of whole pepper, 1 oz. of bruised ginger, sufficient vinegar to cover the cucumbers. _Mode._—Cut the cucumbers in thick slices, sprinkle salt over them, and let them remain for 24 hours. The next day, drain them well for 6 hours, put them into a jar, pour boiling vinegar over them, and keep them in a warm place. In a short time, boil up the vinegar again, add pepper and ginger in the above proportion, and instantly cover them up. Tie them down with bladder, and in a few days they will be fit for use.

CUCUMBERS, an excellent way of Preserving.

_Ingredients._—Salt and water, 1 lb. of lump sugar, the rind of 1 lemon, 1 oz. of ginger, cucumbers. _Mode._—Choose the greenest cucumbers, and those that are most free from seeds; put them in strong salt and water, with a cabbage-leaf to keep them down; tie a paper over them, and put them in a warm place till they are yellow, then wash them and set them over the fire in fresh water with a very little salt, and another cabbage-leaf over them; cover very closely, but take care they do not boil. If they are not a fine green, change the water again, cover them as before, and make them hot. When they are a good colour take them off the fire and let them cool; cut them in quarters, take out the seeds and pulp, and put them into cold water; let them remain for 2 days, changing the water twice each day, to draw out the salt. Put the sugar, with ½ pint of water, in a saucepan over the fire; remove the scum as it rises, and add the lemon-peel and ginger with the outside scraped off; when the syrup is tolerably thick, take it off the fire, and when _cold_, wipe the cucumbers _dry_ and put them in. Boil the syrup once in 2 or 3 days for 3 weeks; strengthen it if required, and let it be quite cold before the cucumbers are put in. Great attention must be paid to the directions in the commencement of this recipe, as, if these are not properly carried out, the result will be far from satisfactory. _Seasonable._—This recipe should be used in June, July, or August.

CUCUMBERS, German Method of keeping for Winter use.

_Ingredients._—Cucumbers, salt. _Mode._—Pare and slice the cucumbers (as for the table), sprinkle well with salt, and let them remain for 24 hours; strain off the liquor, pack in jars, a thick layer of cucumbers and salt alternately; tie down closely, and, when wanted for use, take out the quantity required. Now wash them well in fresh water, and dress as usual with pepper, vinegar, and oil.

CUCUMBERS, Stewed.

_Ingredients._—3 large cucumbers, flour, butter, rather more than ½ pint of good brown gravy. _Mode._—Cut the cucumbers lengthwise the size of the dish they are intended to be served in; empty them of the seeds, and put them into boiling water with a little salt, and let them simmer for 5 minutes; then take them out, place them in another stewpan, with the gravy, and let them boil over a brisk fire until the cucumbers are tender. Should these be bitter, add a lump of sugar; carefully dish them, skim the sauce, pour over the cucumbers, and serve. _Time._—Altogether, 20 minutes. _Average cost_, when cheapest, 1_d._ each. _Sufficient_ for 3 or 4 persons. _Seasonable_ in June, July, and August; but may be had, forced, from the beginning of March.

CUCUMBERS, Stewed with Onions.

_Ingredients._—6 cucumbers, 3 moderate-sized onions, not quite 1 pint of white stock, cayenne and salt to taste, the yolks of 2 eggs, a very little grated nutmeg. _Mode._—Pare and slice the cucumbers, take out the seeds, and cut the onions into thin slices; put these both into a stewpan, with the stock, and let them boil for ¼ hour or longer, should the cucumbers be very large. Beat up the yolks of 2 eggs; stir these into the sauce; add the cayenne, salt, and grated nutmeg; bring it to the point of boiling, and serve. Do not allow the sauce to boil, or it will curdle. This is a favourite dish with lamb or mutton chops, rump-steaks, &c. _Time._—Altogether, 20 minutes. _Average cost_, when cheapest, 1_d._ each. _Sufficient_ for 6 or 7 persons. _Seasonable_ in July, August, and September; but may be had, forced, from the beginning of March.

CURRANT DUMPLINGS.

_Ingredients._—1 lb. of flour, 6 oz. of suet, ½ lb. of currants, rather more than ½ pint of water. _Mode._—Chop the suet finely, mix it with the flour, and add the currants, which should be nicely washed, picked, and dried; mix the whole to a limp paste with the water (if wanted very nice, use milk); divide it into 7 or 8 dumplings; tie them in cloths, and boil for 1¼ hour. They may be boiled without a cloth: they should then be made into round balls, and dropped into boiling water, and should be moved about at first, to prevent them from sticking to the bottom of the saucepan. Serve with a cut lemon, cold butter, and sifted sugar. _Time._—In a cloth, 1¼ hour; without, ¾ hour. _Average cost_, 9_d._ _Sufficient_ for 6 or 7 persons. _Seasonable_ at any time.

CURRANT FRITTERS.

_Ingredients._—½ pint of milk, 2 tablespoonfuls of flour, 4 eggs, 3 tablespoonfuls of boiled rice, 3 tablespoonfuls of currants, sugar to taste, a very little grated nutmeg, hot lard or clarified dripping. _Mode._—Put the milk into a basin with the flour, which should previously be rubbed to a smooth batter with a little cold milk; stir these ingredients together; add the well-whisked eggs, the rice, currants, sugar, and nutmeg. Beat the mixture for a few minutes, and, if not sufficiently thick, add a little more boiled rice; drop it, in small quantities, into a pan of boiling lard or clarified dripping; fry the fritters a nice brown, and, when done, drain them on a piece of blotting-paper, before the fire. Pile them on a white d’oyley, strew over sifted sugar, and serve them very hot. Send a cut lemon to table with them. _Time._—From 8 to 10 minutes to fry the fritters. _Average cost_, 9_d._ _Sufficient_ for 3 or 4 persons. _Seasonable_ at any time.

CURRANT JAM, Black.

_Ingredients._—To every lb. of fruit, weighed before being stripped from the stalks, allow; ¾ lb. of loaf sugar, 1 gill of water. _Mode._—Let the fruit be very ripe, and gathered on a dry day. Strip it from the stalks, and put it into a preserving-pan, with a gill of water to each lb. of fruit; boil these together for 10 minutes; then add the sugar, and boil the jam again for 30 minutes, reckoning from the time when the jam simmers equally all over, or longer, should it not appear to set nicely when a little is poured on to a plate. Keep stirring it to prevent it from burning, carefully remove all the scum, and when done, pour it into pots. Let it cool, cover the top of the jam with oiled paper, and the top of the jars with a piece of tissue-paper brushed over on both sides with the white of an egg: this, when cold, forms a hard stiff cover, and perfectly excludes the air. Great attention must be paid to the stirring of this jam, as it is very liable to burn, on account of the thickness of the juice. _Time._—10 minutes to boil the fruit and water; 30 minutes with the sugar, or longer. _Average cost_, from 6_d._ to 8_d._ for a pot capable of holding 1 lb. _Sufficient._—Allow from 6 to 7 quarts of currants to make 1 dozen pots of jam, each pot to hold 1 lb. _Seasonable._—Make this in July.

CURRANT JAM, Red.

_Ingredients._—To every lb. of fruit allow ¾ lb. of loaf sugar. _Mode._—Let the fruit be gathered on a fine day; weigh it, and then strip the currants from the stalks; put them into a preserving-pan with sugar in the above proportion; stir them, and boil them for about ¾ hour. Carefully remove the scum as it rises. Put the jam into pots, and, when cold, cover with oiled papers; over these put a piece of tissue-paper brushed over on both sides with the white of an egg; press the paper round the top of the pot, and, when dry, the covering will be quite hard and air-tight. _Time._—½ to ¾ hour, reckoning from the time the jam boils all over. _Average cost_, for a lb. pot, from 6_d._ to 8_d._ _Sufficient._—Allow from 6 to 7 quarts of currants to make 12 1-lb. pots of jam. _Seasonable._—Make this in July.

CURRANT JELLY, Black.

_Ingredients._—Black currants; to every pint of juice allow ¼ pint of water, 1 lb of loaf sugar. _Mode._—Strip the currants from the stalks, which may be done in an expeditious manner, by holding the bunch in one hand, and passing a small silver fork down the currants: they will then readily fall from the stalks. Put them into a jar, place this jar in a saucepan of boiling water, and simmer them until their juice is extracted; then strain them, and to every pint of juice allow the above proportion of sugar and water; stir these ingredients together cold until the sugar is dissolved; place the preserving-pan on the fire, and boil the jelly for about ½ hour, reckoning from the time it commences to boil all over, and carefully remove the scum as it rises. If the jelly becomes firm when a little is put on a plate, it is done; it should then be put into _small_ pots, and covered the same as the jam in the preceding recipe. If the jelly is wanted very clear, the fruit should not be squeezed dry; but, of course, so much juice will not be obtained. If the fruit is not much squeezed, it may be converted into a jam for immediate eating, by boiling it with a little common sugar: this answers very well for a nursery preserve. _Time._—About ¾ hour to extract the juice; ½ hour to boil the jelly. _Average cost_, from 8_d._ to 10_d._ per ½-lb. pot. _Sufficient._—From 3 pints to 2 quarts of fruit should yield a pint of juice. _Seasonable._—Make this in July.

CURRANT JELLY, Red.

_Ingredients._—Red currants; to every pint of juice allow ¾ lb. of loaf sugar. _Mode._—Have the fruit gathered in fine weather; pick it from the stalks, put it into a jar, and place this jar in a saucepan of boiling water over the fire, and let it simmer gently until the juice is well drawn from the currants; then strain them through a jelly-bag or fine cloth, and if the jelly is wished very clear, do not squeeze them _too much_, as the skin and pulp from the fruit will be pressed through with the juice, and so make the jelly muddy. Measure the juice, and to each pint allow ¾ lb of loaf sugar; put these into a preserving-pan, set it over the fire, and keep stirring the jelly until it is done, carefully removing every particle of scum as it rises, using a wooden or silver spoon for the purpose, as metal or iron ones would spoil the colour of the jelly. When it has boiled from 20 minutes to ½ hour, put a little of the jelly on a plate, and if firm when cool, it is done. Take it off the fire, pour it into small gallipots, cover each of the pots with an oiled paper, and then with a piece of tissue-paper brushed over on both sides with the white of an egg. Label the pots, adding the year when the jelly was made, and store it away in a dry place. A jam may be made with the currants, if they are not squeezed too dry, by adding a few fresh raspberries, and boiling all together, with sufficient sugar to sweeten it nicely. As this jam is not worth storing away, but is only for immediate eating, a smaller proportion of sugar than usual will be found enough: it answers very well for children’s puddings, or for a nursery preserve. _Time._—From ¾ to 1 hour to extract the juice; 20 minutes to ½ hour to boil the jelly. _Average cost_, from 8_d._ to 10_d._ per ½-lb. pot. _Sufficient._—8 quarts of currants will make from 10 to 12 pots of jelly. _Seasonable._—Make this in July.

_Note._—Should the above proportion of sugar not be found sufficient for some tastes, add an extra ¼ lb. to every pint of juice, making altogether 1 lb.

CURRANT JELLY, White.

_Ingredients._—White currants; to every pint of juice allow ¾ lb. of good loaf sugar. _Mode._—Pick the currants from the stalks, and put them into a jar; place this jar in a saucepan of boiling water, and simmer until the juice is well drawn from the fruit, which will be in from ¾ to 1 hour. Then strain the currants through a fine cloth or jelly-bag; do not squeeze them too much, or the jelly will not be clear, and put the juice into a very clean preserving-pan, with the sugar. Let this simmer gently over a clear fire until it is firm, and keep stirring and skimming until it is done; then pour it into small pots, cover them, and store away in a dry place. _Time._—¾ hour to draw the juice; ½ hour to boil the jelly. _Average cost_, from 8_d._ to 10_d._ per ½-lb. pot. _Sufficient._—From 3 pints to 2 quarts of fruit should yield 1 pint of juice. _Seasonable_ in July and August.

CURRANT PUDDING, Boiled (Plain and Economical).

_Ingredients._—1 lb. of flour, ½ lb. of suet, ½ lb. of currants, milk. _Mode._—Wash the currants, dry them thoroughly, and pick away any stalks or grit; chop the suet finely; mix all the ingredients together, and moisten with sufficient milk to make the pudding into a stiff batter; tie it up in a floured cloth, put it into boiling water, and boil for 3½ hours; serve with a cut lemon, cold butter, and sifted sugar. _Time._—3½ hours. _Average cost_, 10_d._ _Sufficient_ for 7 or 8 persons. _Seasonable_ at any time.

CURRANT PUDDING, Black or Red.

_Ingredients._—1 quart of red or black currants, measured with the stalks, ¼ lb. of moist sugar, suet crust or butter crust (_see_ recipes for CRUSTS). _Mode._—Make, with ¾ lb. of flour, either a suet crust or butter crust (the former is usually made); butter a basin, and line it with part of the crust; add the currants, which should be stripped from the stalks, and sprinkle the sugar over them; put the cover of the pudding on; make the edges very secure, that the juice does not escape; tie it down with a floured cloth, put it into boiling water, and boil from 2½ to 3 hours. Boiled without a basin, allow ½ hour less. We have given rather a large proportion of sugar; but we find fruit puddings are so much more juicy and palatable when _well sweetened_ before they are boiled, besides being more economical. A few raspberries added to red-currant pudding are a very nice addition; about ½ pint would be sufficient for the above quantity of fruit. Fruit puddings are very delicious if, when they are turned out of the basin, the crust is browned with a salamander, or put into a very hot oven for a few minutes to colour it: this makes it crisp on the surface. _Time._—2½ to 3 hours; without a basin, 2 to 2½ hours. _Average cost_, in full season, 8_d._ _Sufficient_ for 6 or 7 persons. _Seasonable_ in June, July, and August.

CURRANT AND RASPBERRY TART, Red.

_Ingredients._—1½ pint of picked currants, ½ pint of raspberries, 3 heaped tablespoonfuls of moist sugar, ½ lb of short crust. _Mode._—Strip the currants from the stalks, and put them into a deep pie-dish, with a small cup placed in the midst, bottom upwards; add the raspberries and sugar; place a border of paste round the edge of the dish, cover with crust, ornament the edges, and bake from ½ to ¾ hour; strew some sifted sugar over before being sent to table. This tart is more generally served cold than hot. _Time._—½ to ¾ hour, _Average cost_, 1_s._ _Sufficient_ for 5 or 6 persons. _Seasonable_ in June, July, and August.

_Note._—In tarts of this description carefully avoid washing the fruit.

CURRANTS, Iced, for Dessert.

_Ingredients._—¼ pint of water, the whites of 2 eggs, currants, pounded sugar. _Mode._—Select very fine bunches of red or white currants, and well beat the whites of the eggs. Mix these with the water; then take the currants, a bunch at a time, and dip them in; let them drain for a minute or two, and roll them in very fine-pounded sugar. Lay them to dry on paper, when the sugar will crystallize round each currant, and have a very pretty effect. All fresh fruit may be prepared in the same manner; and a mixture of various fruits iced in this manner, and arranged on one dish, looks very well for a summer dessert. _Time._—¼ day to dry the fruit. _Average cost_, 8_d._ for a pint of iced currants. _Seasonable_ in summer.

CURRY.

_Ingredients._—Veal, mutton, fowl, or rabbit; a large onion, butter, brown gravy or stock, a tablespoonful of curry-powder. _Mode._—Let the meat be half fried. Cut the onion into small pieces, and fry it in butter till quite brown; add the meat, with a small quantity of brown gravy or stock, also the curry-powder, and stew all for about 20 minutes. This is for a dry curry; more gravy and curry-powder can be used if preferred. _Time._—20 minutes. _Seasonable_ at any time.

CURRY ST. LEONARDS.

_Ingredients._—Chicken, or any meat; 2 tablespoonfuls of butter, 2 tablespoonfuls of curry-powder, 4 or 5 leaves of mint, a teacup of good gravy, salt, a dessertspoonful of vinegar, 3 tablespoonfuls of cream. _Mode._—Fry together for 10 minutes the butter, curry-powder, and mint; then add the meat _cut into dice_, also the gravy, salt, and vinegar. Let all these simmer for 20 minutes, and then pour over the cream, and serve quite hot. _Time._—30 minutes. _Seasonable_ at any time.

CURRY-POWDER (Founded on Dr. Kitchener’s Recipe).

_Ingredients._—¼ lb. of coriander-seed, ¼ lb. of turmeric, 2 oz. of cinnamon-seed, ½ oz. of cayenne, 1 oz. of mustard, 1 oz. of ground ginger, ½ ounce of allspice, 2 oz. of fenugreek seed. _Mode._—Put all the ingredients in a cool oven, where they should remain one night; then pound them in a mortar, rub them through a sieve, and mix thoroughly together; keep the powder in a bottle, from which the air should be completely excluded.

CURRY-POWDER (Capt. White’s Recipe; most excellent).

_Ingredients._—1 lb. of pale turmeric seed, 4 oz. of cumming seed, 8 oz. of coriander seed, 4 oz. of black pepper, 2 oz. of cayenne pepper, 4 oz. of Jamaica ginger, 10 oz. of caraway seed, ¼ oz. of cardamums. _Mode._—Mix together all these ingredients, well pounded, and then place the mixture in the sun, or before the fire, stirring it frequently. _Average cost_, 5_s._ 2_d._

_Note._—This will be found a most excellent curry-powder, if care be taken to purchase the ingredients at a good druggist’s.

CUSTARDS, Boiled.

_Ingredients._—1 pint of milk, 5 eggs, 3 oz. of loaf sugar, 3 laurel-leaves, or the rind of ½ lemon, or a few drops of essence of vanilla, 1 tablespoonful of brandy. _Mode._—Put the milk into a _lined_ saucepan, with the sugar and whichever of the above flavourings may be preferred (the lemon-rind flavours custards most deliciously), and let the milk steep by the side of the fire until it is well flavoured. Bring it to the point of boiling, then strain it into a basin; whisk the eggs well, and, when the milk has cooled a little, stir in the eggs, and _strain_ this mixture into a jug. Place this jug in a saucepan of boiling water over the fire; keep stirring the custard _one way_ until it thickens; but on no account allow it to reach the boiling point, as it will instantly curdle and be full of lumps. Take it off the fire, stir in the brandy, and when this is well mixed with the custard, pour it into glasses, which should be rather more than three-parts full; grate a little nutmeg over the top, and the dish is ready for table. To make custards look and eat better, ducks’ eggs should be used, when obtainable; they add very much to the flavour and richness, and so many are not required as of the ordinary eggs, 4 ducks’ eggs to the pint of milk making a delicious custard. When desired extremely rich and good, cream should be substituted for the milk, and double the quantity of eggs used to those mentioned, omitting the whites. _Time._—½ hour to infuse the lemon-rind, about 10 minutes to stir the custard. _Average cost_, 8_d._ _Sufficient_ to fill 8 custard-glasses. _Seasonable_ at any time.

CUSTARD PUDDING, Baked.

_Ingredients._—1½ pint of milk, the rind of ¼ lemon, ¼ lb. of moist sugar, 4 eggs. _Mode._—Put the milk into a saucepan with the sugar and lemon-rind, and let this infuse for about ½ hour, or until the milk is well flavoured; whisk the eggs, yolks and whites; pour the milk to them, stirring all the while; then have ready a pie-dish, lined at the edge with paste ready baked; strain the custard into the dish, grate a little nutmeg over the top, and bake in a _very slow_ oven for about ½ hour, or rather longer. The flavour of this pudding may be varied by substituting bitter almonds for the lemon-rind; and it may be very much enriched by using half cream and half milk, and doubling the quantity of eggs. _Time._—½ to ¾ hour. _Average cost_, 9_d._ _Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

_Note._—This pudding is usually served cold with fruit tarts.

CUSTARD PUDDING, Boiled.

_Ingredients._—1 pint of milk, 1 tablespoonful of flour, 4 eggs, flavouring to taste. _Mode._—Flavour the milk by infusing in it a little lemon-rind or cinnamon; whisk the eggs, stir the flour gradually to these, and pour over them the milk, and stir the mixture well. Butter a basin that will exactly hold it; put in the custard, and tie a floured cloth over; plunge it into boiling water, and turn it about for a few minutes, to prevent the flour from settling in one part. Boil it slowly for ½ hour; turn it out of the basin, and serve. The pudding may be garnished with red-currant jelly, and sweet sauce may be sent to table with it. _Time._—½ hour. _Average cost_, 7_d._ _Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

CUSTARD SAUCE, for Sweet Puddings or Tarts.

_Ingredients._—½ pint of milk, 2 eggs, 3 oz. of pounded sugar, 1 tablespoonful of brandy. _Mode._—Put the milk in a very clean saucepan, and let it boil. Beat the eggs, stir to them the milk and pounded sugar, and put the mixture into a jug. Place the jug in a saucepan of boiling water; keep stirring well until it thickens, but do not allow it to boil, or it will curdle. Serve the sauce in a tureen, stir in the brandy, and grate a little nutmeg over the top. This sauce may be made very much nicer by using cream instead of milk; but the above recipe will be found quite good enough for ordinary purposes. _Average cost_, 6_d._ per pint. _Sufficient_, this quantity, for 2 fruit tarts, or 1 pudding.

CUSTARD TARTLETS, or Fanchonnettes.

_Ingredients._—For the custard, 4 eggs, ¾ pint of milk, 2 oz. of butter, 2 oz. of pounded sugar, 3 dessertspoonfuls of flour, flavouring to taste; the whites of 2 eggs, 2 oz. of pounded sugar. _Mode._—Well beat the eggs; stir to them the milk, the butter, which should be beaten to a cream, the sugar, and flour; mix these ingredients well together, put them into a very clean saucepan, and bring them to the simmering point, but do not allow them to boil. Flavour with essence of vanilla, bitter almonds, lemon, grated chocolate, or any flavouring ingredient that may be preferred. Line some round tartlet-pans with good puff-paste; fill them with the custard, and bake in a moderate oven for about 20 minutes; then take them out of the pans; let them cool, and in the meantime whisk the whites of the eggs to a stiff froth; stir into this the pounded sugar, and spread smoothly over the tartlets a little of this mixture. Put them in the oven again to set the icing, but be particular that they do not scorch; when the icing looks crisp, they are done. Arrange them, piled high in the centre, on a white napkin, and garnish the dish, and in between the tartlets, with strips of bright jelly, or very firmly-made preserve. _Time._—20 minutes to bake the tartlets; 5 minutes after being iced. _Average cost_, exclusive of the paste, 1_s._ _Sufficient_ to fill 10 or 12 tartlets, _Seasonable_ at any time.

_Note._—The icing may be omitted on the top of the tartlets, and a spoonful of any kind of preserve put at the bottom of the custard instead: this varies both the flavour and appearance of this dish.

CUTLET, the Invalid’s.

_Ingredients._—1 nice cutlet from a loin or neck of mutton, 2 teacupfuls of water, 1 very small stick of celery, pepper and salt to taste. _Mode._—Have the cutlet cut from a very nice loin or neck of mutton; take off all the fat; put it into a stewpan, with the other ingredients; stew _very gently_ indeed for nearly 2 hours, and skim off every particle of fat that may rise to the surface from time to time. The celery should be cut into thin slices before it is added to the meat, and care must be taken not to put in too much of this ingredient, or the dish will not be good. If the water is allowed to boil fast, the cutlet will be hard. _Time._—2 hours’ very gentle stewing. _Average cost_, 6_d._ _Sufficient_ for 1 person. _Seasonable_ at any time.

CUTLETS, Mutton, Italian.

_Ingredients._—About 3 lbs. of the neck of mutton, clarified butter, the yolk of 1 egg, 4 tablespoonfuls of bread-crumbs, 1 tablespoonful of minced savoury herbs, 1 tablespoonful of minced parsley, 1 teaspoonful of minced shalot, 1 saltspoonful of finely-chopped lemon-peel; pepper, salt, and pounded mace to taste; flour, ½ pint of hot broth or water, 2 teaspoonfuls of Harvey’s sauce, 1 teaspoonful of soy, 2 teaspoonfuls of tarragon vinegar, 1 tablespoonful of port wine. _Mode._—Cut the mutton into nicely-shaped cutlets, flatten them, and trim off some of the fat, dip them in clarified butter, and then into the beaten yolk of an egg. Mix well together bread-crumbs, herbs, parsley, shalot, lemon-peel, and seasoning in the above proportion, and cover the cutlets with these ingredients. Melt some butter in a frying-pan, lay in the cutlets, and fry them a nice brown; take them out, and keep them hot before the fire. Dredge some flour into the pan, and, if there is not sufficient butter, add a little more; stir till it looks brown, then put in the hot broth or water, and the remaining ingredients; give one boil, and pour round the cutlets. If the gravy should not be thick enough, add a little more flour. Mushrooms, when obtainable, are a great improvement to this dish, and when not in season, mushroom-powder may be substituted for them. _Time._—10 minutes; rather longer, should the cutlets be very thick. _Average cost_, 2_s._ 9_d._ _Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

CUTLETS of Cold Mutton.

[COLD MEAT COOKERY.] _Ingredients._—The remains of cold loin or neck of mutton, 1 egg, bread-crumbs, brown gravy or tomato sauce. _Mode._—Cut the remains of cold loin or neck of mutton into cutlets, trim them, and take away a portion of the fat, should there be too much; dip them in beaten egg, and sprinkle with bread-crumbs, and fry them a nice brown in hot dripping. Arrange, them on a dish, and pour round them either a good gravy or hot tomato sauce. _Time._—About 7 minutes. _Seasonable._—Tomatoes to be had most reasonably in September and October.

DAMPFNUDELN, or German Puddings.

_Ingredients._—1 lb. of flour, ¼ lb. of butter, 5 eggs, 2 small tablespoonfuls of yeast, 2 tablespoonfuls of finely-pounded sugar, milk, a very little salt. _Mode._—Put the flour into a basin, make a hole in the centre, into which put the yeast, and rather more than ¼ pint of warm milk; make this into a batter with the middle of the flour, and let the sponge rise in a warm temperature. When sufficiently risen, mix the eggs, butter, sugar, and salt, with a little more warm milk, and knead the whole well together with the hands, beating the dough until it is perfectly smooth, and it drops from the fingers. Then cover the basin with a cloth, put it in a warm place, and when the dough has nicely risen, knead it into small balls; butter the bottom of a deep sauté-pan, strew over some pounded sugar, and let the dampfnudeln be laid in, but do not let them touch one another; then pour over sufficient milk to cover them, put on the lid, and let them rise to twice their original size by the side of the fire. Now place them in the oven for a few minutes to acquire a nice brown colour, and serve them on a napkin, with custard sauce flavoured with vanilla, or a compôte of any fruit that may be preferred. _Time._—½ to ¾ hour for the sponge to rise; 10 to 15 minutes for the puddings to rise; 10 minutes to bake them in a brisk oven. _Sufficient_ for 10 or 12 dampfnudeln. _Seasonable_ at any time.

DAMSON CHEESE.

_Ingredients._—Damsons; to every lb. of fruit pulp allow ½ lb. of loaf sugar. _Mode._—Pick the stalks from the damsons, and put them into a preserving-pan; simmer them over the fire until they are soft, occasionally stirring them, then beat them through a coarse sieve, and put the pulp and juice into the preserving-pan, with sugar in the above proportion, having previously carefully weighed them. Stir the sugar well in, and simmer the damsons slowly for 2 hours. Skim well, then boil the preserve quickly for ½ hour, or until it looks firm and hard in the spoon; put it quickly into shallow pots, or very tiny earthenware moulds, and, when cold, cover it with oiled papers, and the jars with tissue-paper brushed over on both sides with the white of an egg. A few of the stones may be cracked, and the kernels boiled with the damsons, which very much improves the flavour of the cheese. _Time._—1 hour to boil the damsons without the sugar; 2 hours to simmer them slowly, ½ hour quickly. _Average cost_, from 8_d._ to 10_d._ per ¼-lb. pot. _Sufficient._—1 pint of damsons to make a _very small_ pot of cheese. _Seasonable._—Make this in September or October.

DAMSON JAM.

_Ingredients._—Damsons; to every lb. of fruit allow ¾ lb. of loaf sugar. _Mode._—Have the fruit gathered in dry weather, pick it over, and reject any that is at all blemished. Stone the damsons, weigh them, and to every lb. allow ¾ lb. of loaf sugar. Put the fruit and sugar into a preserving-pan; keep stirring them gently until the sugar is dissolved, and carefully remove the scum as it rises. Boil the jam for about an hour, reckoning from the time it commences to simmer all over alike: it must be well stirred all the time, or it will be liable to burn and stick to the pan, which will cause the jam to have a very disagreeable flavour. When the jam looks firm, and the juice appears to set, it is done; then take it off the fire, put it into pots, cover it down, when quite cold, with oiled and egged papers, and store it away in a dry place. _Time._—1 hour after the jam simmers all over. _Average cost_, from 6_d._ to 8_d._ per lb. pot. _Sufficient._—1½ pint of damsons for a lb. pot. _Seasonable._—Make this in September or October.

DAMSON PUDDING.

_Ingredients._—1½ pint of damsons, ¼ lb. of moist sugar, ¾ lb. of suet or butter crust. _Mode._—Make a suet crust with ¾ lb. of flour by recipe; line a buttered pudding-basin with a portion of it; fill the basin with the damsons, sweeten them, and put on the lid; pinch the edges of the crust together, that the juice does not escape; tie over a floured cloth, put the pudding into boiling water, and boil from 2½ to 3 hours. _Time._—2½ to 3 hours. _Average cost_, 8_d._ _Sufficient_ for 6 or 7 persons. _Seasonable_ in September and October.

DAMSON TART.

_Ingredients._—1½ pint of damsons, ¼ lb. of moist sugar, ½ lb. of short or puff crust. _Mode._—Put the damsons, with the sugar between them, into a deep pie-dish, in the midst of which place a small cup or jar turned upside down; pile the fruit high in the middle, line the edges of the dish with short or puff crust, whichever may be preferred; put on the cover, ornament the edges, and bake from ½ to ¾ hour in a good oven. If puff-crust is used, about 10 minutes before the pie is done, take it out of the oven, brush it over with the white of an egg beaten to a froth with the blade of a knife; strew some sifted sugar over, and a few drops of water, and put the tart back to finish baking: with short crust, a little plain sifted sugar, sprinkled over, is all that will be required. _Time._—½ to ¾ hour. _Average cost_, 10_d._ _Sufficient_ for 5 or 6 persons. _Seasonable_ in September and October.

DAMSONS, Baked, for Winter use.

_Ingredients._—To every lb. of fruit allow 6 oz. of pounded sugar; melted mutton suet. _Mode._—Choose sound fruit, not too ripe; pick off the stalks, weigh it, and to every lb. allow the above proportion of pounded sugar. Put the fruit into large dry stone jars, sprinkling the sugar amongst it; cover the jars with saucers, place them in a rather cool oven, and bake the fruit until it is quite tender. When cold, cover the top of the fruit with a piece of white paper cut to the size of the jar; pour over this melted mutton suet about an inch thick, and cover the tops of the jars with thick brown paper well tied down. Keep the jars in a cool dry place, and the fruit will remain good till the following Christmas, but not much longer. _Time._—From 5 to 6 hours to bake the damsons in a very cool oven. _Seasonable_ in September and October.

DAMSONS, Compôte of.

_Ingredients._—1 quart of damsons, 1 pint of syrup (_see_ SYRUP). _Mode._—Procure sound ripe damsons, pick the stalks from them, and put them into boiling syrup made by the recipe. Simmer them gently until the fruit is tender, but not sufficiently soft to break; take them up, boil the syrup for 5 minutes, pour it over the damsons, and serve. This should be sent to table in a glass dish. _Time._—About ¼ hour to simmer the damsons; 5 minutes to boil the syrup. _Average cost_, 9_d._ _Sufficient_ for 4 or 5 persons. _Seasonable_ in September and October.

DAMSONS, Preserved.

_Ingredients._—To every quart of damsons allow ½ lb. of loaf sugar. _Mode._—Put the damsons (which should be picked from the stalks and quite free from blemishes) into a jar, with pounded sugar sprinkled amongst them in the above proportion; tie the jar closely down, set it in a saucepan of cold water; bring it gradually to boil, and simmer gently until the damsons are soft, without being broken. Let them stand till cold; then strain the juice from them, boil it up well, strain it through a jelly-bag, and pour it over the fruit. Let it cool, cover with oiled papers, and the jars with tissue-paper brushed over on both sides with the white of an egg, and store away in a dry place. _Time._—About ¾ hour to simmer the fruit after the water boils; ¼ hour to boil the juice. _Seasonable._—Make this in September or October.

DAMSONS, or any kind of Plums, to Preserve. (Useful in Winter.)